South West Fish Great British Menu

On this year's Great British Menu,

Britain's most talented chefs are showing their funny sides.

Hello, lads! Do youse need a hand?

Yeah, I'm laughing!

This week, three of the south-west's finest chefs,

innovative young gun Peter Sanchez-Iglesias...

Got to get it right. Got to get it exactly right.

..classically trained Chris Eden...

This means the absolute world to me now.

..and rising star Emily Watkins...

The temperature's rising a bit, but we're getting there.

..are fighting for the chance to create culinary masterpieces

to serve at a special banquet

celebrating 25 years of Red Nose Day.

Yesterday was a battle for the starter course.

Just got to deal with it and get on with it.

There was disappointment for Chris...

I'm not really sure that you hit the total humour of the brief.

..nerves got the better of Emily...

I'm really, really unhappy with everything.

..and as Peter was very late to the pass, Tom disciplined him...

I'm going to give you a penalty point, Peter.

-..but he still managed to come out on top.

-Well done.

Today it's the fish course.

Can Emily keep her nerve and get off the bottom spot?

You look as if you are far more in control than yesterday.

Don't say anything yet, Chris.

And how will Chris react to our guest judge,

his old boss, Phil Howard?

It's even worse than yesterday for me now.

And will Peter manage to get to the pass on time?

One minute, Pete. Are you going to be late?

No, not today.

This year, the chefs' challenge is to entertain and delight

with fun, witty dishes that are gastronomic works of art.

They're also raising money and raising a smile

in support of Comic Relief.

Aargh!

-How do I look?

-Dashing.

All three chefs are out to win,

but after yesterday's eventful starter,

there's a lot riding on today's fish course.

I really didn't feel proud of what I did yesterday,

so I've really got to pull it together.

This time I've got to make sure I'm definitely on time.

I do not want another point deducted. No, no way.

Judging their efforts is a veteran of the competition,

two Michelin-starred chef Tom Kerridge.

I am looking for innovation, creativity, and above all else,

an amazing-tasting dish that makes me smile.

But Tom isn't the only veteran they have to impress today.

I have a shellfish allergy,

so I've asked a chef to come in and give me a little hand.

Tom has called in fellow two Michelin-starred chef

and the winner of last year's fish course,

who just happens to be Chris Eden's former head chef,

Phil Howard.

Good afternoon, ladies and gentlemen.

-Good afternoon.

-You've settled a little bit.

How are you doing, all right? Nice to meet you.

Chef.

Well, we all know I have a bit of a shellfish allergy,

so I've drafted in a good friend, Phil Howard.

And don't worry, he will be tasting all three dishes,

so it'll be completely fair across the board.

As holder of the fish crown,

let's hope that I find somebody to pass the baton to.

I look forward to tasting.

-See you later.

-See you in a bit.

So, are you surprised?

I'm massively surprised.

I didn't expect a guy I used to work for to come and judge me.

Oh, my God. You know what he likes!

First up is innovative young gun Peter Sanchez-Iglesias,

who bagged the top score of 8 yesterday for his nostalgic starter,

despite being penalised for being late to the pass.

Obviously I paid the price for it, but I'm going to learn from it,

and then on my fish course I'm going to make sure I'm definitely on time.

Fish course. What are we doing?

We're doing seaside memories.

One of the best things about being down at the sea is fish and chips.

-OK.

-So I'm trying to capture the moment in time.

We've got an amazing line-caught pollack here.

-Is it going to be in batter?

-No. Just to keep it pure.

And what else have we got?

Just doing some scrumps.

They're all the little bits of batter that are left over

-at the end of frying.

-I wanted the batter on there,

but I didn't want to put it around the fish,

so I'll serve this separately,

-then you're just going to sprinkle it over the top.

-OK.

Some cornichons and some capers.

Yes, cos it wouldn't be the same

without a little bit of tartare sauce.

Fish and chips normally contain chips.

I can't see any potatoes in your box.

I wanted to keep it very pure and just all about the fish.

So it's kind of fish and chips with no chips and not deep-fried fish?

Exactly. Phil?

I like the sound of the dish,

but my concern would be, fish and chips, we all love it,

we all have memories of it,

but it's got to somehow still deliver

the same kind of satisfaction that fish and chips does.

So at the minute, there doesn't seem to be a fun element.

When you get the dish and have to serve it up and you have to help yourself to the scrumps,

hopefully that'll just bring back all them great memories

of when you're having fun, being next to the sea side.

Peter's looking to stay out in front

with his controversial twist on classic fish and chips,

featuring oil-poached pollack, batter scrumps,

pea puree and tartare sauce.

Peter's use of pollack is an interesting one.

It's sustainable,

but it's not got a flavour profile that's really big and powerful.

Scrumps are an amazing thing. Are they fine dining enough?

It seems it's quite simple, not enough going on.

Next up is classical chef Chris Eden.

He missed the mark when it came to humour yesterday,

scoring a disappointing 6 for his starter,

but he's confident he can turn things around today.

The fish course is one of my strongest courses,

so I'm going to come in and try to execute the dish

to the best of my ability. I just want to come back fighting now.

What have we got here? What's the name of your dish?

It's called Gone Surfing. It's really personal to me.

It reminds me of going surfing when I was a kid.

It just reminds me of my home.

So we've got beautiful crab, we've got lovely lobsters,

Cornish oysters from Fowey.

They're going to be breaded,

and then I'll make an oyster mayonnaise with it as well.

Some candied fennel to give it some sweetness, so I'm going to mix

wild rice and fennel together to create kind of a sandy crumb.

Some pickled cucumber's going to be in there as well.

-And in here we have seaweed, is that right?

-Yeah, yeah.

When I make my pickling liquor,

I'm going to infuse the nori into it.

-As a dish, it's a salad...

-Yeah.

-is it a warm dish, cold dish?

-No, it's going to be a cold salad.

-A cold salad.

Because there's too many risk elements.

I want to make sure I give somebody

the best of what I can give them consistency-wise

and absolutely impeccable flavours.

The one thing that worried me with the last dish was

-it seemed to lack that kind of fun edge.

-Yeah.

How are we getting that into this dish?

The way that I'm serving it, in a really fun, funky, quirky way.

Chris is hoping to raise a smile

with his witty homage to the Cornish coast.

A crab and lobster salad,

with a hot breaded oyster and quirky surfboard presentation.

He's pickling some seaweed, he's pickling some cucumbers.

It's really important he gets the balance right,

otherwise the beautiful shellfish will be lost.

Last to see Tom is rising star Emily Watkins,

who, after crumbling in the heat of the kitchen yesterday,

and scoring just 5 points, has got a lot to prove today.

The starter score has made me even more determined.

It's even more important for me to really knuckle down.

I want to be proud of what I send out.

What's the dish called?

The dish is high tea. It's a bit of a kitsch dish, really.

So what does it consist of? What have we got?

Lovely brown trout there. It's got fantastic flavour on it, not muddy.

-And then in here?

-Those lovely fennel herbs, etc.,

Which will be going in the salt cure for the fish.

As a fisherman, I've cooked my fair share of trout,

and I've struggled to really make it shine.

Are you confident you've got a box of ingredients there

that you can compete against two seawater fish with?

Hopefully I'm going to bring out those really delicate flavours

and try and get the brown trout

to be up there with the best of them.

Are you using potatoes to do a...?

There's going to be a potato toast on the side for your poached fish.

-And the fun element is coming in the way that it's served?

-Yeah.

I've essentially got a hollandaise on the plate,

but it's not a hollandaise as you'd imagine it.

Got an egg yolk puree,

and then to get that buttery flavour into it as well

we've got some beurre noisette finished over lemon zest,

and that'll go into a salt shaker.

-You don't seem as nervous today.

-Well. Hope so.

Emily's combining simple flavours with innovative techniques

for her nostalgic take on high tea,

featuring brown trout, potato toasts

and an unusual deconstructed hollandaise.

Brown trout is a favourite for me.

This sounds like it might be a little bit simple in execution,

but if she gets the flavour profile right, it could be amazing.

In the kitchen, rising star Emily

is setting out to prove that she's got what it takes

to get to the banquet, and gets straight to work

on her clever deconstructed hollandaise.

-Where does your dish come from?

-It's just that old thing about,

you know, your grandma having a high tea telly supper,

as they watch their favourite TV show.

Emily obviously had a real tough time with her starters,

but I think she's coming back.

She's looking really, really confident over there,

so it's going to be interesting to see what she puts up to the pass.

With just one point between him and Emily,

classically trained Chris knows he's got a fight on his hands

to get through to the judges.

He gets to grips with his crab and lobster.

I'm just in the zone at the moment.

I just want to make sure I do the best I can

and score some points again.

This means the absolute world to me now.

Chris, how do you feel about Phil walking in, then?

Yesterday was a really tough day,

and today cooking for probably the highest-regarded chef

I've ever worked for, and him judging me today

is even worse than yesterday for me now.

I hold him in the highest regard.

That's quite exciting, then, that you've got him here,

he's seen how far you've come in your own career.

-Yeah, but he's still my chef, isn't he?

-Yeah.

As well as competing to cook at the banquet,

all the chefs are doing their bit

to raise some much-needed funds for Comic Relief.

True to his Cornish roots, Chris took to the surf.

I had the most fantastic day when we went surfing

in some European championships,

and my heat was against the number one in Europe

and the number two in England.

The British Longboard Championships

take place every year at Cornwall's Watergate Bay.

Chris is no stranger to the surf,

but hasn't stepped on a board in over a year.

But to support Comic Relief, he volunteered to take part.

I've never done any fundraising for Comic Relief,

so this year, to put yourself out there,

it's just been phenomenal. It's a huge honour to be doing this.

In order to raise cash and score points,

the pressure was on for Chris to stay on his board

and ride as many waves as possible.

He got the low-down from contest director Minnow Green.

Out there at the moment in red is Alan Griffiths,

who secured second in the British championship.

That's quite a high standard that we'll be up against later today.

Doesn't look that great out there.

Not a good day to start your first contest,

but at least the sun's shining.

Chris' biggest supporters, wife Sam and son Lucas,

set about collecting.

-That's brilliant.

-Cheers. Thanks a lot.

..while he tried to secure some extra funds from best friend Tom.

If you can actually physically get out there, out the back,

and you can physically actually catch a wave, I'll sponsor you.

I'll sponsor you £10 a wave.

-How much will give me for points?

-Oh, this could get expensive!

-Ohhh! You've put me right on the spot.

-£10 a wave, £5 a point.

-Deal.

-COMMENTATOR:

-'Trying to get back on the open face...'

The competition streak inside of me is really strong.

I haven't gone into this competition to come second.

I really want to go through to the Comic Relief Banquet.

Ohhh!

And want to make sure that one of my four dishes

represents the south-west.

Did you see your daddy? Did you see him stand up?

Come on, Chris, finish with a bang!

CHEERING AND APPLAUSE

I caught five waves that they were happy with,

and I scored two and a half points,

so I got sponsored per wave and for every point,

so I got sponsored for points as well.

And they've just given me 100 euros for coming third in my heat,

so I just can't believe it.

The money's going to go towards Comic Relief,

and I did a hell of a lot better than I thought I would ever do.

Winner of the day, champion surfer Ben Skinner, was impressed.

What an effort. You can see how much it takes a toll surfing.

If you don't do it very often, it's really hard work,

but he did such a good job and he's raised the money for charity,

which is the important thing.

So, after making a splash along with some cash,

Chris wanted to see if he could impress his fellow surfers

with his breaded deep fried oyster and oyster mayonnaise.

I hope you like oysters.

It's not normally my favourite food. But I'll have a go.

And then I've made some oyster mayonnaise,

but because we've been surfing today,

I'm going to call it my surf wax.

OK? So, guys, do you want to dig in and maybe try some?

-SURFERS: Yeah.

-Perfect.

-Good.

-Yeah, it's good.

Way, way better than I expected.

Oh, amazing. Good job, mate.

I've literally had the most amazing day.

It's been absolutely fantastic.

I've made loads of money for Comic Relief,

and the guys' response to the oysters

has just blown me away as well.

It gives me a lot more confidence to go back into the kitchen now.

Back in the harsh light of the kitchen, the pressure is on.

Chris hopes his playful tribute to the Cornish coast

will be just as popular with guest veteran Phil Howard,

winner of last year's fish course and his ex-boss.

-Hello, Chris.

-Morning, chef.

I always like to see oysters coming out.

They're such a great ingredient.

These are Fowey oysters, so I'm going to do them two ways.

I've lightly poached them and then blended them, created a mayonnaise.

With a poached oyster?

I've slightly poached them just to heighten

the sea flavour of the oysters.

And then with the oysters as well,

I've just panneed these oysters here in egg whites,

-and in breadcrumbs.

-There is nothing else like an oyster,

and if you can bring it in in the right way,

it can work miracles. I look forward to seeing how you do with it.

Cheers, thank you.

Nerves got the better of Emily yesterday

and veteran Tom wants to know if she's on track

as she cures her brown trout.

Feeling happier?

Yeah, I think so.

I haven't really given myself chance to think about that.

How long are these cured for, then?

Just eight minutes, just to bring out that flavour.

-And once it's cured, do you cook it at all afterwards?

-Yes.

It's just a light cure, I'm drawing out some of the moisture

and therefore bringing some flavours to it.

After that, I'm going to be poaching it in a water bath.

Hopefully, no-one's going to be too late on the pass,

because I'm last up today.

Do you hear that, Peter?

No-one can be late up.

I know, I know.

We all know fish dishes.

They're all about being cooked to the point

and all about precision and timing.

I think Peter's been pretty wounded by having a penalty point

taken off his score, and I think that it's had the desired effect.

I don't think he'll be going up late to the pass again.

Young innovative chef Peter is determined

to get top score again today,

but Tom is curious about how he's planning to wittily re-invent

the classic fish and chips.

So how's the fish being cooked?

Just in olive oil.

Olive oil in the bath or in a bag in olive oil?

It's olive oil and vegetable oil, so half and half,

and then it's actually inside the bath, so it'll just be poaching.

Going to be on time?

I'm going to try and be on time, chef, definitely.

There doesn't appear to be a great deal going on.

He started off with a really innovative, creative dish,

it was really good fun, and at the minute,

it looks like this one's very, very simple.

Chris is bringing more to the plate.

To take his crab and lobster salad to the next level,

he makes his playful sandy crumb,

combining deep fried, candied fennel seeds with wild rice.

So how does it feel that your old boss is here to taste your cooking?

-Has he been down to your restaurant to eat?

-No.

-So this is the first time he's eaten your food.

-Yeah.

Rising star Emily plans to elevate her whimsical take on high tea

with a complex deconstructed hollandaise.

Hollandaise for me is wonderful, but it's very rich and very gloopy,

and it's very... you know, it coats your mouth.

This way of serving hollandaise

may actually really lift the dish to new heights.

With time ticking, she blitzes her sous vide cooked egg puree

and turns her lemon-infused butter into a powder

using a special drying agent.

Emily missed the mark with technical elements of her starter,

and can't afford to make the same mistakes today.

Really need to make sure that I'm on top of those timings,

making sure everything comes out absolutely when it's at its best.

But innovative young gun Peter is first up to the pass

and after being late yesterday, all eyes are on him.

In a bid to score extra points and laughs,

he makes his batter scrumps using an impressive piece of kit

that's got rival Emily interested.

Got a little cheeky device here.

It's quite high-tech, that.

I can't see the average fish and chippy doing that.

No, definitely not, definitely not.

He assembles his quirky condiments

by piping his classic tartare sauce into jars,

adding it to seaside pots with pebbles,

along with atomizers filled with malt vinegar

and batter scrumps in fun-sized cones.

Pete, how are you looking?

Yeah, almost ready, man. Just plating up right now.

He spreads his pea puree onto the plate, topping with peas...

-One minute, Pete. You going to be late?

-No, not today.

..adds his pollack and finishes with a garnish of fresh pea shoots.

There you go.

And it's all on time!

-And it's all on time, chief.

-Well done.

-Thank you.

But at the end of the day, it is all in the eating.

Shall we go and taste it?

-Sprinkle them on.

-Sprinkle them.

-And then the atomizer.

So this is the way of adding the vinegar.

It's not for smell, it's not for...

It's for smell as well, so you get that smell of, basically,

fish and chips, when you open that bag.

It's definitely malt vinegar. That's beautiful.

-Tartare sauce?

-Yes, please.

Proper tartare sauce as well. You've got everything in there.

Is there enough flavour on the pollack?

Yeah. I'm really happy with that. I like it.

-It's a real clean fish.

-They're all perfectly even.

It's not quite what I remember, is it?

No, scrumps for me was big bits, little bits,

chewy bits, crunchy bits.

Are you happy that delivers the same pleasure you were looking for

that fish and chips represented as a kid?

I just wanted you to concentrate really on the fish,

so I just tried to refine it,

just get the texture across and that little flavour of batter.

Try to make a refined scrump.

Beautiful piece of fish and these scrumps are just to die for.

And the tartare sauce - happy with the acidity coming through there?

That's what I really want, that kind of sharpness,

just to cut through everything.

On paper, fish and chips sounds quite basic

and kind of a really easy dish to knock out, but actually,

there is a lot of skill here.

Is this, do you think, ambitious enough to fit the brief?

Next under fire is classically trained chef Chris.

He wants to take the lead from front man Peter.

The main person I'm looking at is Peter.

He's the one that's ahead of the game,

so he's the one that I want to chase down.

He spreads squid ink on the boards

and spoons on the lemon-dressed crab.

Is that some of the white meat from the head as well?

Yeah, exactly, yeah, yeah.

-So, utilising the whole thing, you know.

-Using everything.

Next, Chris adds his lobster sprinkled with fennel crumb

and tops with his delicately pickled cucumber.

For added comedy value, he squirts his oyster mayonnaise

into surf wax tins and skewers his deep fried oysters.

Finally he garnishes with edible leaves, sea purslane,

fine strips of apple and more fennel crumb.

Wow, that looks pretty amazing.

This is me, as far as I'm concerned.

It's my childhood, it's everything I love about Cornwall.

I can't do any more.

Unfortunately, I'm not the one that's going to be able to eat this.

I'm going to pass you over to your old boss.

It's a privilege to get to eat something that's had

so much energy and effort put into it.

Comic Relief surf wax.

That's beautiful.

-Very cool.

-So the squid, I think that's supposed to resemble

-where you jump up and put your feet at the end of the board.

-Oh, right.

-That's awesome.

-The deep-fried oyster,

you happy with the cooking of it?

For me, the oyster is crisp around the outside

-and really soft in the middle of it.

-Go ahead.

Mmm.

That's really good. Absolutely perfectly cooked.

Really soft in the middle.

You think the dish needed the crab as well?

I just wanted to showcase

what brilliant shellfish we have in our waters.

The crab just gives it that extra kick of seafood, doesn't it?

-You know you're eating a fish course with that.

-Yeah, exactly.

Does the fennel work with the rest of the flavours?

I wanted to bring an element of crunch. For me,

fennel, crab, lobster, all kind of marrying together as one.

Yeah, it's quite interesting with that cucumber,

because he put nori seaweed in it.

Not so sure whether it adds a depth of sea flavour,

but it definitely probably does something to it.

You think there's enough there

to offset the sheer quantity of protein on the plate?

I say that there's an awful lot of fish on the plate,

and it could perhaps be balanced with a little bit more garnish.

It's good. Really good.

-Fits the brief.

-I hope so.

I don't know how it went. I didn't get a look-in on the oyster,

so as far as I'm concerned, he must have enjoyed the oyster,

but apart from that, I haven't got a clue.

I thought all three shellfish components were cooked immaculately

and tasted delicious, the lobster, the crab and the oyster.

They were all spot on.

I thought there was a bit too much of the shellfish altogether

in terms of the quantity for a middle course.

I also personally thought that,

given the kind of Cornish nature of the whole story behind the dish,

that he had a couple of ingredients there that just didn't quite...

Yeah, I know what you're going to say -

the fennel and the wild rice.

You crunch on a fennel seed or two

and that is going to be the predominant flavour.

Last to be scrutinized is rising star Emily.

With the lowest score and the most to lose,

she's determined to hold her nerve.

For her nostalgic take on high tea,

she fries her potato and trout toasts

and cuts them into triangles.

You look as if you're far more in control than you were yesterday.

Don't say anything yet, Chris.

She adds her deconstructed hollandaise.

What's these little pots? They look cool.

That's the kind of DIY hollandaise. You've got your egg yolk puree,

which has got the hollandaise reduction there.

In the salt shakers, you've got beurre noisette.

Oh, wicked. Looks amazing.

She places her braised baby leeks on the plate

along with her quirky fish tins

filled with the delicately cured brown trout.

Well, this looks like fun.

Yeah, I hope so.

Coming up last - is that worse than going first?

No. It's much better going last.

TOM LAUGHS

Run me through the idea behind the dish.

One thing led to another about the whole kind of era

and kitschness about the dish

and the whole presentation of it

coming together to make you smile, basically.

So that's an egg yolk emulsion?

-And here we have?

-That's the lemon-infused beurre noisette.

-Right, OK.

-It's been dried out.

-And sprinkle that...

..liberally.

Well, this is fun, isn't it?

Very high tea-orientated, isn't it?

Are you happy with the cook of that trout?

Yeah, it's nice and soft.

It just eats... whatever she's done to it,

however she's cooked it, it just tastes delicious.

Trout is perfect. Really, really perfect.

Are you pleased with the toasts?

They're not quite as crisp on the outside as I'd like them to be.

And the texture in the middle of them?

The texture could be a little more floury.

Can you taste the smokiness from that trout coming through the toast?

I can, yeah.

It's supposed to have smoked trout in it. I see little bits of it.

It's not as smoky as I thought it was going to be.

So, the deconstructed hollandaise,

do you think that works better than an actual hollandaise?

You're getting that wonderful richness of the egg yolk

coming through there, you're getting that beurre noisette flavour,

really nice textures, so I was trying to get more to it

than just a hollandaise.

I love the egg yolk puree.

I love this as well.

Lemon and the beurre noisette. I think she's got it bang on.

If you crack this one, are you a lot happier?

I'm proud of this dish.

I enjoyed eating it just now, and I hope you guys did as well.

It's a really interactive dish. It's really fun. I'm worried.

-So she's back into the running, big-time.

-She's back in the game.

-Hooray, it's over. That was better.

-High five.

-Yeah.

-What a comeback.

Not sure about comeback. It's a long way to go.

But it was a good start, anyway.

Tough course. I wouldn't want to judge that.

Well, I've got my own views on the other two guys' dishes,

cos I was able to eat them all.

I think maybe we should just cross-reference some scores

-and see if we're down the same path.

-Yeah, yeah.

How we doing, chefs?

-Yeah.

-Yeah.

-Right.

I'll start with you, Peter.

Your seaside memories.

I love the cleanness of the flavours.

Wasn't overworked.

I loved the scrumps.

Childhood memories for myself, as well.

They're a throwaway ingredient,

but you refined them and you made them work very well

in context of your dish.

For me, it was very, very mature, refined cooking.

It was beautifully presented.

I think, though, that it lacked the fun element.

Just lacked that theatre.

OK, Chris. Gone surfing.

I was a little worried at first that serving something on a surfboard

would look tacky, but it didn't. I thought you nailed the brief.

It was really good fun.

Phil says that all the shellfish was cooked to perfection.

He thought there was perhaps a little bit too much of it on the plate,

and with the fennel, perhaps there was a little too much

and it left an overpowering taste in your mouth.

Emily, for your high tea, I loved the witty presentation.

I thought it was great.

Phil thought the fish was cooked to perfection.

I loved the deconstructed hollandaise,

the richness that it gave.

The lemon powder was perhaps a little cloggy.

We had problems getting it out of the shaker.

The leeks that you served on the side

for me were a little overcooked and a little underseasoned.

I thought the potatoes were perhaps a little overworked.

It became a little cloyey.

It was the weakest element of your dish.

So, Peter, for your seaside memories, I'm giving you...

..8 out of 10.

Chris, for Gone Surfing,

I'm giving you...

..7 out of 10.

Emily, for your high tea,

I'm giving you...

..6 out of 10.

We've had some really good cooking today, but tomorrow,

I want to see some great cooking. I want to see some 9s and some 10s.

Thank you very much, and I'll see you in the morning.

-Cheers.

-Thank you.

So at the halfway point,

Peter is still out in front with 16 points.

Chris is hanging in there on 13 points.

And Emily is still trailing behind on 11 points.

Being behind rather than ahead is obviously

quite an intimidating place to be,

and I've really got to pull something out of the bag tomorrow

to try and catch up.

Not counting any chickens yet.

There might be a couple of points in it, but anything can happen,

and anything can go wrong as well.

On top of the board here,

but I've just got to push them just a bit more just to get that 10.

Tomorrow it's the main course,

and Chris and Emily play catch-up

in an attempt to bring down frontrunner Peter...

On schedule?

Never going to let me live this down, are you?

-..as the competition heats up.

-Whoa!

Subtitles by Red Bee Media Ltd