Pennod 2 Pryd o Ser


Pennod 2

Yr her gyntaf i'r ddau dim bydd paratoi pryd dau gwrs i oddeutu 60 o bobl ym mwyty Coleg Caerdydd a' Fro. Today's team challenge is to prepare a two course meal for around 60 pe...


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Transcript


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-If Pryd o Ser

-guarantees one thing every year...

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-..it ensures

-that our stars always look glam...

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-..and that they enjoy

-their time with us.

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-The icing on the cake are

-our simple cooking challenges...

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-..where the celebs

-have a chance to shine.

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-Is that pork?

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-I've no idea what I'm doing.

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-I've no idea what I'm doing.

-

-Deliveroo? Bring me some fish cakes.

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-Crab cakes, not cat food.

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-This is a disaster.

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-They're giving me cause for concern.

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-In the end, two captains emerged

-to lead two teams.

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-With Non are Trystan Ellis-Morris,

-Rhodri Gomer and Tudur Owen.

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-Under the watchful eye

-of Catrin Heledd are Marged Esli...

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-..Lisa Gwilym and Rhys Meirion.

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-I wonder

-what's on Dudley's menu today?

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-Another early start and the stars

-leave the hotel in good spirits.

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-I'm ready for it. Come on!

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-It's as if they've forgotten

-that the final...

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-..means cooking for the series'

-record number of guests...

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-..in four days' time.

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-I feel like a sultan

-surrounded by my harem!

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-Everything's a big joke.

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-When they say three courses,

-do crisps count as one?

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-I can assure you...

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-..that Dudley

-won't see the funny side.

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-I have a feeling

-the boss will quell the laughter...

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-..straightaway.

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-Welcome to Cardiff and Vale College.

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-Before we go any further,

-this isn't where the students dine.

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-This is a professional kitchen

-which caters for the public.

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-It's recently been recommended

-by Jay Rayner in The Guardian...

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-..as the place to eat in Cardiff.

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-No pressure!

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-In four hours' time,

-60 customers will arrive...

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-..and they will be paying, Non.

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-This isn't the place

-to start messing around.

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-Two gastronomic experts

-will keep an eye on you.

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-Good luck.

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-Head honcho is Alex Smith...

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-..who's been head chef at

-several award-winning restaurants.

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-He's worked with Michelin-starred

-chefs, namely Anton Edelmann...

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-..Paul Heathcote and Chris Galvin.

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-I expect plenty of flavours

-in the food.

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-Cindy Challoner is

-the college's other head honcho.

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-She's also cooked in famous kitchens

-such as Penarth's The Fig Tree...

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-..and Cardiff's Park Hotel

-and Bully's.

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-I expect a high standard

-and neat practices.

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-Cindy will supervise the oranges

-and Alex will supervise the blues.

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-Two starters, two mains, two

-desserts. I expect a high standard.

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-I'm the head chef, we have to win.

-It's a complicated menu.

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-There's nowhere to hide

-in a professional kitchen.

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-The college's reputation

-is at stake.

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-This experience will prepare them

-for the big challenge.

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-Stars of Wales, get ready for

-the busiest four hours of your life!

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-I'm making bread here. I can't talk

-and cook at the same time.

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-You're responsible for dessert.

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-Some sort of chocolate. Delice.

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-No idea what that means.

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-If Rhodri read his recipe,

-he'd know it's salted chocolate...

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-..coffee mousse

-and creme fraiche rum.

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-I'm a little bit worried

-because they've left us...

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-..to our own devices.

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-Creating desserts

-requires scientific precision.

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-The measuring must be exact.

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-It's meant to be 400

-but I've put in 496.

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-Does it matter?

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-I can't believe we're cooking

-for paying customers.

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-For Captain Catrin, pineapple with

-rum, panna cotta and lime gel...

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-..and a chocolate ganache, banana

-bread and raspberry mascarpone.

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-I've never made panna cotta before.

-Or have I?

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-For the lads, angel hair caramel

-and sweet marshmallow.

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-Marshmallows from scratch.

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-Non's main course is sea bass on

-a potato and creamed-leak terrine.

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-To add flavour,

-a touch of Mrs Eden's blood!

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-You've been at it

-10 minutes or less.

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-Does it hurt?

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-Does it hurt?

-

-No.

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-The lads are kneading dough.

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-I haven't told anyone but I used to

-work in a bakery as a schoolboy.

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-I still have the skills.

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-Tudur's in a marsh!

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-But good news, Non is back at work.

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-She's now preparing salmon...

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-..with creme fraiche and dill.

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-You should use a filleting knife.

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-Lisa is also preparing fish.

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-To accompany her sole

-are potato pearls...

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-..yellow courgette...

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-..and garlic breadcrumbs.

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-Spot on.

-She can have a job if she wants.

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-We're done. Just pull that now.

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-To add flavour to Marged's melons,

-sherry vinegar and Carmarthen ham.

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-This has to absorb

-the vinegar juice.

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-If it were thin, it'd absorb

-so much more than fat ones.

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-I'm trying to cut them

-the same size.

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-To accompany the blues' scallops...

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-..is onion puree and shrimp butter.

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-Rhys is once again

-on familiar ground.

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-Welsh lamb with a garden mint jus...

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-..fennel puree

-and perfect broad beans...

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-..to glaze the Welsh lamb.

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-Everyone's hard at work, but

-are some of them overconfident?

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-What do you have to do now, Non?

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-What do you have to do now, Non?

-

-A goat's cheese and olive tuile.

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-No big deal!

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-Backside, neck.

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-Backside, neck.

-

-Tudur's next task...

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-..is to prepare the quail

-by roasting them...

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-..and adding a confit,

-game chips and port jus.

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-We did similar

-with the ducks yesterday.

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-You've obviously thought about this.

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-Of course. We don't just throw

-this programme together.

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-What comes next?

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-I haven't checked the manual yet.

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-There'll be a price to pay for

-not following the recipe, Trystan.

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-What's wrong?

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-What's wrong?

-

-I've added 138 instead of 120...

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-..but it doesn't matter

-if it's a little over.

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-How many do you have to prepare?

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-How many do you have to prepare?

-

-30, and I've prepared about seven.

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-They all have to be ready

-in 20 minutes.

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-It'll be set in an hour and a half,

-so we're pushing it a bit now.

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-I have to flatten it before covering

-it and putting it in the oven...

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-..so that's it's crisp

-with the melon.

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-Marged's understood the brief while

-Trystan's nightmare has come true.

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-I was trying to wash stuff

-as I went along...

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-..and I left the mascarpone and

-cream a bit longer than I should've.

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-It's turned into cottage cheese.

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-The first to go in the bin.

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-Do more work -

-we can do 10 jobs at once.

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-How do you cream something?

-With a spoon?

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-A whisk?

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-Peel, peel, peel.

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-Peel, peel, peel.

-

-What do you do with pineapple?

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-Down the front

-and we'll sort that out with a tray.

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-Rhodri gets it spot on, whereas

-Trystan, on the other hand.

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-Is that meant to be

-chocolate mousse?

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-No. Bin, please. It's turned.

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-Serious? I have to start again?

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-Yes, you have to start again.

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-OK, I'll start again.

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-Remember I want a high standard.

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-Remember I want a high standard.

-

-You've made cat food again!

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-The second goes into the bin.

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-The orange team are flying!

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-I've filleted them all

-and now I'm skinning them.

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-An hour and a quarter left.

-I can't hear anyone!

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-Yes, chef!

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-Thanks!

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-How on earth

-am I meant to measure this?

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-Blimey, this is heavy!

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-The ham fat's surrendering down.

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-That's some veg stock

-to blanch our peas.

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-As soon as the fennel's soft,

-pass it off, blitz it.

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-You know as well as I do

-that Rhys understood none of that!

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-What did he say?

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-What did he say?

-

-Talking of lacking understanding...

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-..third time lucky

-usually means a successful attempt.

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-Looks like porridge.

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-Looks like porridge.

-

-I can't start again.

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-For the third time!

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-I don't know

-what you're doing wrong.

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-BLEEP

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-We know why, Cindy!

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-Haphazard measuring.

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-He knows where the bin is.

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-Nothing's coming out of this.

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-I'm very pleased with that. Sorry.

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-It's alright.

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-Time for Battle of the Buns!

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-You know when bread's ready...

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-..because it sounds hollow inside.

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-That's nice, Rhys.

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-That's nice, Rhys.

-

-This one's a little dry.

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-Meanwhile,

-back in Trystan's world...

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-Egg yolk, not egg white. Egg yolk.

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-Right? OK? That's the problem.

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-Oh, this is a disaster.

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-I'm confident

-when Alex is beside me.

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-The minute he goes

-and I'm on my own...

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-Phew, it's hot!

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-They're splitting!

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-Quick, quick, quick!

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-Blimey!

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-Blimey!

-

-Now, orange team...

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-..someone has to make up

-for Trystan, eh, Rhodri?

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-A little sugar and glucose,

-a bit of everything.

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-Oops-a-daise!

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-Oops-a-daise!

-

-It's fine, it's fine!

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-What the hell is that?

-It's supposed to be angel hair.

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-Cindy's about to explode

-and time's running out.

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-You've got half an hour left!

-Push, push!

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-We smile when the customers

-walk through the door.

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-People are arriving.

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-People are arriving.

-

-I know, Tudur. Look happy.

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-Don't mess around.

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-Don't mess around.

-

-Where's Rhys Meirion? In his hat!

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-Hello!

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-Sultan Meirion is enchanting

-the guests and their scoring.

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-What are their expectations?

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-Looks very exciting.

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-Looks very exciting.

-

-Do you know who's cooking the food?

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-I think some of them are students.

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-They're students of sorts.

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-Tudur Owen. Oh, Rhys Meirion's here.

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-It might not look very Mary Berry

-but I think it'll be fine.

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-I would've thought

-they know a lot about food.

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-You'd think so, wouldn't you?

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-Yes, I would!

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-The restaurant is packed.

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-Orders have been taken.

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-Can our stars,

-on their second day...

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-..cope with the pressure

-of two professional chefs...

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-..and a crowd of paying customers?

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-..and a crowd of paying customers?

-

-Blue kitchen. One watermelon.

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-Two scallops, three lamb.

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-Two salmons, two quail.

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-Yes, chef.

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-Yes, chef.

-

-The meat must be cooked at once...

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-..because it takes time.

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-..because it takes time.

-

-Happy with your duties?

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-Yes, skin side first

-for two minutes.

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-They then go in the oven

-and hopefully they'll be pink.

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-Three minutes each side.

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-Three minutes each side.

-

-Yes, chef.

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-This gives the others

-a chance to prepare the starters.

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-Non is at the pass

-for the orange team...

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-..Lisa and Marged for the blues.

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-That's rubbish. Start again.

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-Every plate must look perfect...

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-..as well as taste perfect.

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-I'm doing five salmon, am I?

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-What happens once they're ready?

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-What happens once they're ready?

-

-Service!

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-Goat's cheese with a black olive

-tuile, salmon and creme fraiche.

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-Watermelon drowned in sherry

-vinegar and crisp Carmarthen ham.

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-Seven watermelons straightaway.

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-Scallops with onion puree

-and shrimp butter.

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-They look lovely. Spot on.

-Making me happy.

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-One, two, three scallops. They're

-looking lovely, as we like them.

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-Service! Table five?

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-The starters are flying out on time.

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-Are the customers satisfied?

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-Ooh, nice! This is delicious.

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-Delicious.

-The onion puree is very nice.

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-It was nice enough,

-just a bit bland.

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-I had a shock

-because I really enjoyed it.

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-The melon was delicious.

-I enjoyed it.

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-It was tasty, neatly presented.

-What more could you want?

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-The starters have set the bar high.

-Now for the main course.

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-What fish is it?

0:14:400:14:41

-What fish is it?

-

-Quick as you can.

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-This is sea bass.

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-We put it

-under the salamander grill...

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-..to get it crispy on the outside.

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-Service!

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-We pulled the angel hair out

-and it's started to soften.

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-Don't. Fridge.

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-It's a brilliant experience.

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-It's a brilliant experience.

-

-Very different.

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-It's exciting.

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-Two quail away!

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-Two quail away!

-

-Watch out! Hot!

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-You can't buy this experience.

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-We're perspiring and under pressure

-because they're paying customers.

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-I doubt Tryst

-would pay for the experience.

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-It's wild. It's wild here.

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-The electric grill grills fast.

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-Burn the breadcrumbs and everyone'll

-have to have lamb. All on you.

0:15:230:15:27

-All on you, Lisa!

-These chefs are great!

0:15:270:15:31

-Tudur has joined Non at the pass.

0:15:310:15:35

-Will their quail glisten?

0:15:350:15:38

-This is courgette spaghetti.

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-It needs to boil in the stock

-for about a minute and a half.

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-These are roast potatoes.

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-Plenty of things to think about.

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-We need six more fish.

-I'm pleased people want my fish.

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-It feels great.

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-An order for three quail

-is about to leave.

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-I'm removing the breast from the

-quail. I have to prepare bass too.

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-In the middle there. Yes, like that.

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-One quail, one sea bass!

0:16:220:16:23

-One quail, one sea bass!

-

-Yes, chef!

0:16:230:16:25

-Chef, this lamb's perfect!

0:16:270:16:29

-Hold on,

-your cap's starting to rise!

0:16:290:16:33

-Hang on, what's that there?

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-Plate up again.

-Game chips go with the quail.

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-She's doing sea bass too.

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-She's doing sea bass too.

-

-Was it two sea bass?

0:16:450:16:46

-One sea bass, one quail.

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-Nearly finished main courses,

-clear down, all jump on puddings.

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-Yes, chef!

0:16:550:16:55

-Yes, chef!

-

-I don't think...

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-..these plates

-have been on the table very long.

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-Am I right?

0:17:010:17:02

-Am I right?

-

-Yes.

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-You devoured it!

0:17:040:17:06

-It's very satisfying, I must say.

0:17:070:17:10

-It's a little cold but tasty.

0:17:110:17:13

-Perhaps it was a little cold.

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-How's the sea bass?

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-Really nice. First time

-I've ordered fish and it's nice.

0:17:190:17:23

-Since Tudur's moved to the pass...

0:17:240:17:26

-..Trystan's

-in charge of the frying pan.

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-Are you starting to worry?

0:17:290:17:32

-A bit of a panic.

0:17:320:17:34

-What was wrong with the dish?

0:17:380:17:39

-What was wrong with the dish?

-

-It was cold...

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-..and overcooked.

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-Clear up, please.

0:17:430:17:46

-Yes? Good.

-I'm talking to myself again.

0:17:460:17:49

-Yes, chef!

0:17:490:17:50

-Two chocolate.

0:17:510:17:53

-Two chocolate.

-

-Four fig desserts...

0:17:530:17:54

-..and eight chocolate!

0:17:550:17:56

-Yes, chef!

0:17:570:17:59

-The oranges' main course

-wasn't as good as the blues'.

0:17:590:18:02

-But even the best chefs

-make mistakes.

0:18:030:18:06

-What have you done?

0:18:070:18:09

-What have you done?

-

-I froze it.

0:18:090:18:10

-I've a feeling the chocolate

-will be hard to cut...

0:18:100:18:15

-..which is music to Rhodri's ears!

0:18:160:18:18

-Which one are we working on?

-This one?

0:18:220:18:25

-Everything's under control.

0:18:250:18:27

-You're not doing

-the salted chocolate?

0:18:280:18:30

-No, that goes with...

0:18:300:18:32

-Nine pineapple, OK?

0:18:330:18:35

-We'll start

-the pineapple right away.

0:18:350:18:37

-Marged's doing the lime gel,

-Rhys is doing the panna cotta...

0:18:380:18:41

-..I'm doing the pineapple,

-Lisa's doing the chocolate.

0:18:420:18:45

-Let's get these two out because

-I want to beat them over there!

0:18:490:18:53

-Where's that cream?

0:18:530:18:56

-Two chocolates, how long?

0:18:570:18:59

-Two chocolates, how long?

-

-OK, chef, coming!

0:18:590:19:01

-There's four of you!

0:19:010:19:03

-It's obvious that Cindy and Alex

-are as competitive as our stars.

0:19:030:19:09

-The puddings look stunning.

0:19:090:19:12

-But it's not only the presentation

-that counts, as we all know by now.

0:19:130:19:18

-The taste is very rich.

0:19:180:19:20

-I'm enjoying every mouthful.

0:19:210:19:23

-What did you have?

0:19:240:19:25

-Angel hair. I've not tasted

-anything like it before.

0:19:260:19:29

-I could eat this all day.

0:19:290:19:32

-I can feel the arteries

-clogging up as we speak!

0:19:320:19:36

-It's tasty but hard to cut.

0:19:370:19:39

-I need a knife and fork.

0:19:390:19:42

-Or a hacksaw!

0:19:420:19:44

-One of the blues' puddings

-is as solid as a rock!

0:19:450:19:48

-In spite of Trystan's blunders,

-the orange team has won this course.

0:19:480:19:53

-As you can see, it's close.

0:19:530:19:55

-We're done!

0:19:570:19:59

-Today was a practice run for

-the big challenge on Saturday night.

0:19:590:20:04

-What's the general consensus?

0:20:040:20:07

-Fantastic. They've worked so hard.

0:20:080:20:11

-I've been out to dinner many times

-and eaten much worse than this.

0:20:110:20:16

-Come on, guys.

0:20:170:20:18

-More importantly,

-what did the two bosses think?

0:20:180:20:23

-I thought it'd be me cooking it all

-in the end but I plated up.

0:20:230:20:28

-The puddings were made by them,

-the mains, the butchery, fish prep.

0:20:280:20:33

-Brilliant.

0:20:330:20:34

-How difficult was that?

0:20:350:20:36

-How difficult was that?

-

-It was tough.

0:20:360:20:38

-Well all have

-a new-found respect for chefs.

0:20:380:20:42

-It was hard work...

0:20:420:20:44

-..but we got through it

-and learnt new skills.

0:20:440:20:47

-How do you feel about the challenge?

0:20:470:20:49

-How do you feel about the challenge?

-

-We know it's a case of head down...

0:20:490:20:52

-..and just get on with it.

0:20:520:20:55

-Did you enjoy it?

0:20:550:20:56

-Did you enjoy it?

-

-Yes, definitely.

0:20:560:20:58

-The adrenalin.

-You were buzzing at the end of it.

0:20:590:21:02

-How did the orange team fare?

0:21:020:21:04

-How did the orange team fare?

-

-They were brilliant.

0:21:040:21:06

-You're not just saying that?

0:21:070:21:08

-You're not just saying that?

-

-No. They really pulled together.

0:21:080:21:10

-My heart was pounding.

0:21:100:21:12

-It wasn't too dissimilar

-to performing.

0:21:130:21:16

-Trystan, I thought you were

-going to leave at one point.

0:21:160:21:20

-It was touch and go, wasn't it?

0:21:200:21:22

-It was touch and go, wasn't it?

-

-The second time Cindy said to me...

0:21:220:21:24

-.."This isn't good enough,"

-I thought to myself...

0:21:240:21:28

-..what am I doing here

-if I can't do it?

0:21:280:21:31

-What have you learnt

-from the experience?

0:21:310:21:34

-I realize how much work

-is involved in the preparation.

0:21:350:21:38

-Hours on end.

-Respect, more than anything.

0:21:380:21:41

-Which one person within the team

-stood out for you today?

0:21:420:21:47

-Ooh, interesting!

0:21:470:21:49

-There we are.

0:21:490:21:51

-The scores are in. According to

-Alex and Cindy, two of you excelled.

0:21:560:22:01

-Lisa and Rhodri.

0:22:050:22:07

-Congratulations. Well done.

0:22:070:22:09

-But it's not the individuals

-that count today.

0:22:110:22:14

-According to the public,

-the best team today was...

0:22:140:22:18

-..the blue team,

-so congratulations.

0:22:210:22:23

-Your prize

-is a bottle of prosecco at the bar.

0:22:290:22:32

-Thank you.

0:22:320:22:34

-You know your fate.

-You have to wash the dishes.

0:22:350:22:39

-Well done, blue team.

0:22:390:22:40

-Well done, blue team.

-

-It was a fix.

0:22:400:22:42

-Those old ladies were going, "Ooh,

-Rhys Meirion! They're going to win!

0:22:430:22:48

-"We don't like

-that foul-mouthed comedian!"

0:22:490:22:52

-This is

-becoming something of a habit!

0:22:520:22:55

-Tudur was gutted.

0:22:580:22:59

-"What are you cooking,

-Rhys Meirion?" "Well, ladies..."

0:23:000:23:04

-They're annoyed about losing

-two nights on the trot.

0:23:050:23:08

-I'm not suggesting

-you harm Rhys Meirion...

0:23:080:23:12

-..unless the opportunity

-presents itself.

0:23:120:23:15

-Blue team!

0:23:150:23:17

-Don't look, just do it.

0:23:210:23:24

-Damn!

0:23:240:23:25

-I've found worse things

-in my handbag, Emma!

0:23:260:23:29

-This time you're going to cook

-from a recipe against the clock.

0:23:290:23:33

-You have no chance.

0:23:340:23:35

-Rhys Meirion has cheated.

-I'm not happy.

0:23:370:23:41

-S4C Subtitles by Adnod Cyf.

0:23:570:23:59

-.

0:23:590:23:59

Yr her gyntaf i'r ddau dim bydd paratoi pryd dau gwrs i oddeutu 60 o bobl ym mwyty Coleg Caerdydd a' Fro. Today's team challenge is to prepare a two course meal for around 60 people!