Wales Fish Great British Menu

This week on Great British Menu representing Wales...

This is all out war.

..returning contender Mary Ann Gilchrist...

Ah! How could you possibly stoop so low?

..competitive military man David Kelman...

A long way to fall from that high pedestal of yours, Andy.

..and ambitious young gun Andy Beaumont...

You don't get nowhere if you don't take risks, do you?

..are battling for the chance to cook at a banquet commemorating

the 70th anniversary of D-Day at London's iconic St Paul's.

Yesterday was a tightly fought battle.

You've got to keep up with the times, Mary Ann.

With Andy sneaking into the lead by just one point.

Leaving David and Mary Ann in joint second.

It may not be as complicated as yours but it still tastes good.

Today it's the fish course.

I'm under immense pressure.

And Mary Ann and David are going all out to knock Andy off the top spot.

It's a little simpler than yesterday

-so it's getting back down to your level, Mary Ann.

-Oh, on your bike.

-But whose efforts will see them victorious?

-Whoa.

That went to the wire.

This year the chefs are commemorating 70 years since D-Day,

producing dishes that bring back wartime memories.

Inspired by people who experienced the Second World War first-hand.

They made Spitfires down the road.

-Did you actually...

-Yeah, I flew.

-..fly the plane?

-Yes.

Judging them this week is

Michelin starred Great British Menu veteran Angela Hartnett.

With the fish course obviously I want to see tender,

delicious tasting food fulfilling the brief.

I mean it's neck and neck, I think all of them need

to up their game today to really start getting the big points.

-So Andy, good day for you yesterday?

-Yeah, really happy. Over the moon.

I am happy with the score but I think I could've got it a lot more

points for it if I'd just paid a bit more attention to what I did.

Just to give you cause for concern,

the judges thought my fish course last year was absolutely superb.

-It's all to go, is it?

-But there's still all to play for.

It is but I still want to keep that lead

and stay out in front all the way.

Ooh!

First up and in the lead is determined newcomer Andy Beaumont.

He scored eight for his starter yesterday,

inspired by food his farming family would've eaten during the war and is

looking for another top score today with an equally nostalgic dish.

Obviously I'm still feeling good after yesterday

but there's still pressure on.

Get your head down and get stuck in again.

-Hi, Andy. How are you?

-I'm very well, how you doing?

-OK. Well done,

top of the leader board as they say. What are you doing for the day?

-What's the dish called?

-Today we are doing Sea Trout Sandwich.

Why a sandwich? That doesn't sort of sound like a course to me.

-It's inspired again by my family...

-Yeah.

My uncle used to go fishing years ago,

he used to come home with sea trout and trout from the local river

-and used to make a sandwich out of it...

-OK.

..and basically taken it from that

-and sort of updated it into a little modern dish.

-OK, that's interesting.

So you've got this beautiful sea trout here.

Yeah, cook it in two different ways.

One way I'm going to make a tartar and then the other way, I'm going

-smother it with beetroot powder...

-Yeah.

..and then poach it slowly in a water bath, flake it up into little flakes.

-We're making a soda bread.

-Yeah.

Going to crisp it up in the oven to form a solid base for it.

What you doing with all these beetroots?

-I'm doing a salt bake beetroot...

-Right.

-And then we're going to mix

some little beetroot spheres as well with a few little chemicals.

It'll all just burst open in your mouth and you'll get

that sort of beetroot puree flavour.

And how confident are you feeling about staying ahead of these two?

I'm happy with my dish and I think it's going to help keep me in front.

So Andy's doing a Sea Trout Sandwich.

It sounds delicious.

Whether a sandwich necessarily is appropriate for a banquet,

whether it's hitting the brief so we'll wait and see.

Up next in joint second place is Mary Ann Gilchrist whose menu

is inspired by wartime ingredients.

She scored seven for her flavoursome starter but needs to improve

her presentation if she's to push out in front today.

The elements I'm putting into this are rather more complex

than my starter. Hopefully I'm going to deliver

what Angela's looking for in a fish course.

-Cheers, sweetheart.

-Yeah.

-May the best woman win.

Wow, lots of ingredients. Tell me the name of your dish today.

I've called it Herring Three Ways.

Herring was a good nutritious fish back in the '40s

and the government were very keen that people should eat healthily.

So how are you doing it three ways then?

I'm going to souse some herring fillet.

OK and what are you going to use? The white wine vinegar?

I'm using white wine vinegar, dry cider and then putting them

in the oven until they just poach.

The second way you're using the pinhead oatmeal?

Pinhead oatmeal, that's right.

-Pan-fried in butter, served with lardons of smoked bacon.

-OK.

The third element is going to be something which is

rarely seen these days.

Soft herring roes in flour

-and cayenne pepper...

-Right.

-..with these tiny little capers served on toast.

-OK.

And just to make my life even more complicated,

I'm going to make some tiny little boats.

I'm not going to tell you anything else about that because it is...

-Secret?

-Yes.

-You've got a lot to do.

-I know.

Andy, what do you think of all this?

I'm just hoping Mary Ann hasn't bitten off more than she can chew.

Ooh, fighting talk!

So Mary Ann is doing Herring Three Ways,

she's got a lot to put on a plate.

Presentation will be an issue for her.

It's ultimately about the flavour

but initially you do look at a dish with your eyes.

Last up, in joint second place with Mary Ann,

is ex-army cadet David Kelman whose family have served

in the military for generations.

He under seasoned his starter, a mistake he can't afford to make

today and he's coming back fighting with an elaborate fish course.

I want to end today with the highest scores,

I want to be ahead come the main course, no doubt.

-Hi, David.

-How are you, Angela?

-I'm very well, thanks.

-What's the name of your dish?

-It's Deadly Catch.

What's the significance of that?

The area of north Wales where I'm from, the water was very dangerous

at the time of U-boats and to go out and to bring in fish was hard so...

-Yeah, homage to the fishermen.

-Yeah.

So main ingredient, I'll bring it over.

OK. So I've got a lovely wild sea bass.

What are you going to do with that?

-So all I'm going to do is simply pan-fry it.

-OK.

To go with that, I've got a lovely lobster.

The ginger, chillies and lemongrass, they're all going to go to infuse

the lobster oil, I'm going to do lobster oil to dress,

a julienne of mangetout, some lovely samphire there.

-Clams and mussels.

-Clams will go into the base of the chowder.

-So you're making a little chowder? OK.

-Yeah.

-Hence the cream and stuff.

The cream and a bit of brandy.

The mussels are going to be pan cooked, bread crumbed and deep-fried

so a nice little crispy element.

What are you doing with the squid ink and stuff?

-Squid ink jelly.

-Potatoes, what are you doing with these?

The potatoes, I'm going to do like a little crispy net

to sit on top of the dish, like the fishermen's' net.

-Wow, lots to do.

-Again.

Have a great day cooking

and I look forward to tasting some fantastic food.

-Thank you.

-Thank you very much.

So David's dish is called Deadly Catch.

It's got lots going on, he's got lots of ingredients

but if he pulls it off it could be an absolutely stunning dish.

He just needs to finesse all those little elements.

With only one point separating them,

all three chefs are determined to widen the field today.

So how are you guys feeling about today then?

You're neck and neck, are you confident that you're going to

be able to get above Mary Ann today, David?

Above Mary Ann, what do you mean above Mary Ann?

-I'm confident of getting above you, Andy.

-Is that right?

Front man Andy is looking to hold on to his lead with a

Sea Trout Sandwich inspired by his Uncle Jack, a runner for

the Home Guard during the war who fished for trout

to top up the family rations.

I'm trying to work out how a sandwich is going to be a fish dish.

I'm serving it almost platter style

so it's basically made up like a salad on more of a crisp bread.

A little simpler than yesterday so it's getting back down to your level,

-Mary Ann.

-Ah! How could you possibly stoop so low?

It's a long way to fall from that high pedestal of yours, Andy.

What do they say though, sweetheart?

Watch this space.

Andy's already made the bread for his sandwich

and covered his sea trout in beetroot powder

ready for the water bath, one of three technical beetroot elements

he's hoping will elevate his simple sandwich to banquet standards.

-How you doing, Andy?

-Yeah, really good.

-You've cooked this already, all sous-vide?

-Not yet.

It's ready to go in, it's just marinating with the beetroot powder

and a little bit of olive oil.

-But there's no seasoning in there or is there?

-No, nothing at all.

OK, all right, I'll let you get on.

Former army cadet David is looking to knock Andy off the top spot with

an elaborate fish course dedicated to Wales' fallen wartime fishermen

and he has an added incentive.

This is my grandad who was in the Home Guard

during the time of the war.

He's a good looking chap that, isn't he?

-He's a very good looking chap, yeah.

-You must be very proud of him.

He was an amazing man, you know, absolutely fantastic.

All my grandparents and family from the military.

-These people here who've donned the uniform...

-Yeah.

..for this country, I pay the ultimate tribute to these guys.

I've got to give something back to them.

His Deadly Catch fish course is a complex affair with pan-fried

sea bass, diced lobster, deep-fried mussels

and squid ink jellies presented under a fiddly potato net

with a rich, brown shrimp chowder on the side.

-How you getting on, David?

-Yeah, not bad.

-What's this for?

-This is for the jellies.

-Oh, I see, I see, I see.

-And the oil's there.

-The lobster oil you're...

-Yeah, that's got a little bit of kick on.

Yeah, and this is what you're going to serve it in, these little shells?

That's going to be the chowder,

-I've got some other plates down there for the fish.

-Wow.

All right, well, I'll let you get on.

There's lots going on on David's dish.

The main part is to roast a sea bass

but then he's got the chowder on the side.

Whether they work together we have to see when we taste it.

Returning chef Mary Ann is looking to forge ahead today with her

Herring Three Ways dish,

an off ration British fish that she's sousing, pan-frying

and serving devilled on toast all at the last minute.

-You don't seem to be doing anything, Mary Ann.

-I'm doing lots!

I'm waiting for my bread to rise.

If you're not that busy, you can always make us a cup of tea.

You can help me out, Mary Ann.

No, no, no, you don't want somebody with my lousy skills

helping you out, I'll ruin it for you.

Sabotage it.

As it turns out, the only dish Mary Ann risks ruining today

is her own as she won't actually be tasting her fish.

So Mary Ann, why herring?

-It was considered to be a nutritious fish during the war.

-Yeah.

I must confess that despite the fact that I'm cooking herring,

it's not a fish I'm mad keen on.

If I'm brutally frank, herring gives me indigestion.

Do you not think it's a bit of a risk, Mary Ann?

Because if you don't taste something, you're not going to

get the seasoning right on it.

-Yes, I am.

-It's your dish, Mary Ann, not mine.

-Oh!

Determined to meet this year's D-Day brief,

Mary Ann travelled to Ceredigion in Wales

to meet a woman with first-hand experience of the war.

I'm going to meet a lady who flew Spitfires during the war

and I want to really pick her brains with regard to the type of food

they ate during the war so that I can make it fairly authentic.

Maggie Frost fell in love with flying when she was 11-years-old and

at 22 was ferrying Spitfires around the country for the ATA.

I gather that you were quite active during the Second World War.

-Well, yes, I was a ferry pilot.

-Did you actually...

-Yes, I flew.

-..fly the plane?

-Yes.

-Good lord.

-Yes.

I didn't realise that any women flew during the last war.

No, people don't

but it was the first time they really got going, I think.

Where were you on D-Day?

I happened to be going to Portsmouth quite often by air

and we'd seen little groups of ships.

-They used to go down the river, the Hamble...

-Yeah.

..you could hear them do an exercise and come back again and,

of course, there was the evening when they didn't come back,

-you know, there was an eerie feeling of nothing.

-Right.

But we all said, "My goodness, this is it."

What I'm trying to do is

a bit of research on food from the Second World War.

-Of course we were all rationed.

-Yeah.

-But we had a canteen.

When you came back

they'd have sandwiches or they'd have a hot potato pie or something.

Have you ever had soft herring roes on toast?

-Oh, I love soft herring. Haven't for ages. Can you still get them?

-Yep.

-Oh, yes.

-In fact, I've brought some with me today.

-Oh, how lovely.

What will Maggie think of Mary Ann's fish course?

This looks lovely.

So do you think that's worthy of a banquet in a four course meal?

-Delicious.

-Good. Thank you very much.

-Those taste very nice.

Thank you.

Well, I must confess meeting Maggie today has been an

absolute revelation to me.

She brought it all to life so vividly that I think it's something

that I will remember for the rest of my days.

With plating up approaching,

Mary Ann's focus is on her surprise presentation,

making pastry boats and garnishes for her Herring Three Ways dish.

-You all right, Mary Ann?

-Yes, love.

So this is your beetroot?

Yep, that's just about ready.

-That is a garnish as well as an accompaniment.

-Right.

But when you see the plate, you'll understand why I'm doing what

-I'm doing.

-You've got a nice lot of horseradish in there, haven't you?

-Yeah.

-Yeah, OK.

-I've just got to get my bread...

-OK.

-..on the second prove.

-And have you soused any herrings yet?

No, because they're soused virtually at the last minute.

-No pressure but I'm looking forward to eating it.

-Oh, God.

See you in a bit.

You know, without a doubt you can see she knows what she's doing here.

She's a really confident cook

so it's now whether visually it works

and also that it fits the brief.

Mary Ann's not the only one serving beetroot.

Front man Andy's moved on to his second beetroot element

for his Sea Trout Sandwich,

a technical process that has caught the eye of both of his rivals.

I'm doing a bit of spherification, this is really just me

playing around, trying to up my game a little bit for the competition.

I find this is a really risky element, Andy,

leave it a bit too long in the calcium, in the mix will make

it a bit too firm, not long enough makes it too soft.

Think it's all down to practise really and I've practised

this several times so I'm confident I know it's going to work and

-hopefully it will pay off...

-Sounds like a real risky business

-if you're doing something you don't normally do.

-It is a little bit,

yeah, but you don't get nowhere if you don't take risks, do you?

Andy, very in control.

I like beetroot but I'm curious about his spherifications.

You eat this bread and this liquid sort of bursts in your mouth and

then makes it all soggy, I don't know,

it's going to be a curious combination.

First to plate up today is David.

He's level pegging with Mary Ann

and is busy making potato nets for his elaborate Deadly Catch,

a tribute to the Welsh fishermen who died during the war.

-But he's forgotten about his jellies...

-Ah, you

-BLEEP

..which he left on the hot plate to heat up.

-What happened?

-Just melted my jellies too much.

Oh, sweetheart.

-Is it resurrectable?

-They're not as good as I want...

-Ah.

..but with 15 minutes to go.

David really didn't need his jelly to go wrong like that,

right just as you're going to the pass.

It's a nightmare.

With no time to remake them, David has little choice but to march on.

He places lobster on samphire, dressed with lobster,

chilli and lemongrass oil, adds diced lobster meat

and his partially melted squid ink jellies.

-Everything going to plan, David?

-Er, apart from the jellies, yeah.

He fills shells with brown shrimp chowder

and, at the last minute, deep fries his mussels before placing them

on his plate with his roast sea bass and crispy potato net.

Two plates of sea bass and then there's the chowder.

You pleased with how the dish has turned out?

Yeah, I'm happy with the presentation.

Just the jellies, I've just melted the bottom of it.

-What do you think, Andy?

-There's a lot going on on that plate,

I'm just slightly concerned there might be too much going on.

OK, you ready?

So we've got the chowder, shall we pour a bit on? Is that the idea?

The idea is that you can pour a little bit on and dip everything

-into it as you go along.

-Consistency of the chowder, good?

-I'm happy, yeah.

-Yeah, OK.

Really good flavour, chowder, I really like that.

-And then you've got obviously line caught sea bass.

-Yeah.

It's a lovely bit of fish.

-Bass is lovely.

-It's really beautifully cooked, yeah.

-Yeah.

And then you've got the lobster, what did you do with the lobster?

I did a lobster oil which has been dressed with the

-samphire and the mangetout.

-Mm.

I know David was making a lobster oil with chilli but I...

-I don't get it at all.

-No, I can't detect it there at all.

-No.

These were the mussels, they're deep-fried, yeah?

That's right, yeah.

OK.

The deep-fried mussels are a little bit dry.

And you're pleased with the potato...

I suppose net as one would call it.

Yeah, it's a little play on the net on top of the dish there.

-The potato net is...

-Oh, I must have a...

-really cool.

Anything you'd change about the dish if you could?

-Obviously pay a bit more attention with the jellies there.

-Yeah.

-And the jelly...

-It's tasteless.

-It's horrible and it's tasteless, yeah.

-Tasteless.

And if you gave yourself a mark, what would you give yourself?

Maybe give myself a seven again.

-Why?

-Because I'm conservative.

-I mean I personally would give this an eight.

-I'd say a seven.

-How did you get on?

-I think OK.

The only thing I didn't personally like was the jellies.

-Because they didn't taste of anything.

-OK.

Front runner Andy is up next

and pinning his banquet hopes on a trout and beetroot sandwich,

a modern twist on an old family favourite that his uncle used

to make during the war.

He's finished his trout tartar

and put his soda bread into the oven to toast but there's a problem.

It's not perfect that one. I forgot to put the tray on when I put them

in the oven first time so they have puffed up a little bit.

I would've liked them to be perfectly flat but what can I do about it now?

-I haven't got time to redo them.

-There's nothing you can do it

-about it now.

-No, unless you're going to lend me a bit of

-your bread, Mary Ann, I'm screwed.

-Oh! On your bike.

With the clock ticking,

he starts his plate with the uneven soda bread toasts,

adds sea trout tartar and his trout poached in beetroot powder.

Not like the triple deckers I'm used to eating in work.

Baked beetroot goes on next, followed by his technical

beetroot spheres and a final slice of toast completes his dish.

Steady hands for this one, don't want it to fall apart.

Together with a card crediting his uncle as his wartime inspiration.

-Would your uncle be proud of this dish?

-He would, yeah.

Melba toast, not a perfectly flat top on them but I'm happy with it.

-What do you think, Mary Ann?

-Looks interesting.

All right, enjoy.

"My Uncle Jack's wartime memory

"fishing on the river for his trout lunch."

I think that's rather charming.

-OK, so we've got like a melba toast really.

-Yeah, it's melba toast

for the top and bottom, just give it a bit more texture.

-This is lovely.

-Yes, I agree.

Trout that you cooked here with the beetroot powder,

-the seasoning's correct for you?

-Yeah, it's perfect.

Yeah, I didn't season it before it went in, just dust it with the

beetroot powder so you don't get too much overpowering seasoning.

OK.

-What's this little thing?

-That's the...

-Oh, it's sphere...

-Spherification.

-And that's the consistency you were after?

It is a little bit too thick on the skin.

Next time, I think cook it a little bit less in the syrup.

-It is, it's beetroot.

-It needs...

-It needs something, doesn't it?

-I think it's lacking seasoning.

-Seasoning spot on for you?

Yeah, everything here that I've tasted tastes right

for the seasoning.

-I don't actually think this quite meets the brief.

-No, no.

It is very personal.

Do you think this dish put in front of the veterans tells a story?

I think so, yeah. Along with the

little cards that will describe where the idea came from,

it really does tell a story on a plate, definitely.

If you had marks out of ten, what would you give yourself?

I'd say a seven to be honest.

-I think between five and six.

-I think I'd score it a five.

-Andy, how did it go?

-Broke the spheres open and it wasn't

-100% perfect with them. They were a little bit too thick.

-Yeah.

I have no idea what Angela thought.

Mary Ann is next up and hoping to impress with her presentation.

She needs a good score today to edge in front of David

but has chosen a fish she doesn't actually eat and has left all

the cooking on her Herring Three Ways dish until the last minute.

I'm under immense pressure, I've given myself too much to do.

She gets her soused herring into the oven to gently poach,

her oatmeal coated herring into a pan to fry

-and her white bread into the toaster to toast.

-Put those in the toaster.

-Yeah.

-Thank you.

-Before turning her attention to her spicy herring roes.

You've gone to town on this fish course, Mary Ann.

With her herring cooking,

she begins her surprise presentation with edible gold powder for sand,

pickled cucumber and her pastry boats

filled with beetroot and horseradish.

I'd tell you what I would be grateful for, could you get me

the soused herring out?

-Whoa, I can smell the vinegar.

-Meant to!

Beautiful.

Finally she adds her soused herring.

Herring in oatmeal, crispy bacon and spicy roes on toast

and with no time to spare delivers to the pass.

-How are you feeling, Mary Ann?

-Exhausted.

That went to the wire.

-Is this as you visualised it?

-Yes. What's this?

-That's the beach and that's the waves.

-Ah.

-And that's the boats...

-Got you, got you, got you.

-..landing.

It's definitely... presentation from the starter,

completely different for Mary Ann.

-Yeah. Right, let's go and try it.

-Right.

Story on a plate, put that in front of a veteran, they'd understand it?

Well, the story is the D-Day landings.

-You've got your little boats with beetroot.

-Yep.

Ooh, hello. Phwoar, that's a bit of a kick in that one.

If you didn't like horseradish that would really knock you over.

-You're not eating, Mary Ann.

-Herring disagrees with me.

-Bit of herring roe.

-Oh, wow.

-That's hot, isn't it?

Whoa, I had a tiny bit as well.

-Soused herring, is that soused enough for you?

-For me, yes.

Got a really good flavour to it, she's actually done

the sousing really well which can be quite a difficult thing to do.

If you could change something, would you change anything?

Probably a smaller portion.

I think it could be a bit tidier.

Yep.

There's so many different things there when you eat it altogether,

-it's just confusing.

-She really did push the boat out.

-Yeah.

You don't think you gave yourself too much work for one dish?

-Not really.

-And what about marks out of ten?

-A seven.

-OK.

-Five.

-Five.

-Yeah.

-Yeah.

You all right, Mary Ann? How did you get on?

I'm exhausted, would've been easier to climb Mount Everest but

I put everything into it, I still got everything onto the pass on time.

The two fillets of herring, I thought they were beautiful,

really nice.

Unfortunately I couldn't eat them!

What do you reckon about the scores?

-Do you reckon it's going to be close?

-Yes.

So compared to last year, do you think it's tougher or a bit easier?

It's a damn sight tougher.

It's all down to Angela at the end of the day.

Yeah, and you two are very stiff competition.

-OK, chefs, how you feeling?

-Just about recovered.

-Just recovered.

So I'm going to start with you David

and your Deadly Catch of sea bass, lobster and clams.

I thought it was a lovely idea and it was a really fitting tribute

to the fishermen who passed away during the war.

The sea bass was lovely, I liked your deep-fried mussels,

sometimes you can overcook something like that but I thought it

worked really well and the potato net was just, you know, loved it.

However...

..there was way too much on that plate.

-For instance, the lobster, for me, I felt it was lost there.

-OK.

Wasn't necessary.

Loved the idea as I said about fishermen

but if you put that plate in front of the diners, would they understand it?

So Andy,

for your Sea Trout Sandwich with beetroot.

The sea trout, texturally lovely

and it worked with the beetroot powder.

And I liked the sort of sea trout tartar.

The soda bread, lovely flavour to it, I don't think it needed to be flat,

I thought it worked as a dish like that.

But...

the whole thing was under seasoned.

Little bit of rock salt, touch of lemon juice,

it would've lifted that whole dish.

And also is it necessarily a banquet dish

or is a more a little canape? Like something you'd have at

the beginning of the meal rather than as a middle course.

Mary Ann, for your Herring Three Ways with pickled cucumber and toasts.

I liked your oatmeal, I thought that was a lovely touch

and it tasted delicious.

And the herring roe, you know, tasty and great that it's a fish

that was used predominately during that period.

I liked the beetroot with the horseradish

and I thought very cute little idea that you made it into little boats.

So you really understood that brief there.

However...

I thought again a huge portion

and it looked, for me, a little bit untidy on the plate.

And in hindsight, a bit odd that maybe you chose all these

elements that you weren't tasting.

I thought the soused herrings just lacked a bit of salt.

Your first dish, the seasoning was spot on

and this one, you're not tasting it, and you noticed it.

So for the scores.

David, I'm giving you...

..seven points.

Andy.

I'm giving you six points.

Mary Ann.

I'm giving you...

..six points.

You all have to now raise your game, less is more,

concentrate on flavour and taste.

-Have a good evening, guys. Thank you very much.

-Thank you.

Two courses down and it's another close call for the Welsh chefs

with still only one point between them.

Oh, she was quite right, I shouldn't have cooked something I can't taste.

I'm a little gutted that I've lost my lead over everybody else.

Got to up the game tomorrow, big time.

All level playing field now, going into the main course with Andy.

-Better than being last.

-Very close.

I was disappointed with getting a six.

The most important one was that, you know,

I shouldn't have cooked a fish I don't eat.

Tomorrow it's the main course...

BLEEP

..and the chefs are all anxious to get ahead of the pack.

-BLEEP

-it's not cooked.

-OK, I'll leave you alone then.

But for David, emotions are taking over.

Oh, David!

Oh, come on, sweetheart, eh?