02/01/2016 Saturday Kitchen

Happy New Year. It's time to wake up your taste buds and welcome 2016

with 90 minutes of mouthwatering food from some of the world's best chefs.

This is Saturday Kitchen.

And welcome to the show.

We've invited three fabulous and very different chefs to the studio today

to help us bring in the New Year.

First, an Italian man whose culinary style is unique,

to say the least, but his passion for food

burns more brightly than the Mediterranean sun.

Oh, my God...! He wrote that bit.

Whoa... What?!

It's me!

I'm building you up, then I crash you back down again.

Next to him is a woman who, until recently, worked side-by-side

with a certain Michel Roux Jr at the two-Michelin-starred Le Gavroche.

Now she's more likely to be seen on TV alongside Marcus Wareing

as host of BBC's MasterChef: The Professionals.

It's Monica Galetti.

And finally, another chef with award-winning credentials.

He's in charge of the kitchens at Vineyard in Stockcross -

it's the fabulous Daniel Galmiche.

Happy New Year to you all.

DANIEL AND MONICA: Happy New Year!

Buon anno. Buon anno.

What was that, banana? Buon anno!

Buon anno! Buon anno! Bonne annee, bonne sante...

Anyway, what are you cooking, then?

Apart from banana, what are you making?

I am going to cook this fantastic salmone all'acqua pazza -

salmon in crazy water.

Salmon in crazy water? Really, it is crazy water,

because the way I am cooking is in olive oil, lemons, water...

In all together, there's cockles and mussels mix all together,

mix this lovely sauce which I'll put on top of the plate

you will say, "Wow! Who's done this?"

Then I say, "It's me." And you're going to say,

"My God, I never taste anything better in the world!"

And I say, "It's me, again."

Monica, follow that. In that sort of style, please.

Oh, wow. It IS New Year.

I'm doing something very simple.

A raw butternut squash salad,

which I'm serving with a brined-and-then-grilled quail.

And, basically, what's the marinade on the quail?

Is it just basically just grilled?

The marinade on the quail is a brine,

so you need to bring up to the boil some spices left over from Christmas,

so orange peels and cinnamon, some star anise and cloves...

Sugar in there and some vinegar.

Cool the mix, soak the quail in it

and then dry it off and grill it off.

So, I am doing a twist, a bit, on a poached chicken or poule au pot.

I'm going to roast the chicken first and after that cook it very slowly

with a lot of vegetables, lemon grass, a little bit of lime,

a little bit of coriander...

I want the bouillon to be really a lot of flavour.

A healthy dish, just perfect.

Very winter warmer, though. Yeah. Winter warmer. Nice one.

Sounds delicious. Very good.

So, three dishes to look forward to.

Also we've got an all-star line-up of films from the BBC's archive, too.

And to get the New Year off with a bang, they're all brand-spanking-new to Saturday Kitchen, too.

Rick Stein's in Venice, the Hairy Bikers are in Poland,

John Torode's in Argentina, and where's Brian Turner?

Rye in East Sussex, that's where he is.

Now, our special guest today has been a stand-up comedian,

recorded a top-10 single

and starred on both the West End stage and small screen.

He can currently be seen on BBC One,

prowling the streets of Albert Square.

Please welcome to Saturday Kitchen

the multi-talented Richard Blackwood.

APPLAUSE

Great to have you on the show, boss.

And you picked a good show to be on - THREE chefs on the show!

Now, what are you like in terms of the kitchen? Are you any good?

I don't suppose you get time, when you're in EastEnders.

It must take over your life. No, EastEnders does.

When you come home you literally eat whatever's in the fridge,

and that's probably nothing.

But I can cook, though. I can cook WHAT I can cook.

So, what is the Richard Blackwood...?

What is the dish?

Fish. Right, OK. I like fish.

I'll have fish and rice...

I'm of Jamaican background so everything's got rice in it.

So it'll either be chicken and rice or fish and rice.

But my chicken, by the way...

My chicken... Very serious. Is it?

Well, we shan't even compete with that. Yeah, yeah. Haven't got time.

But at the end of today's programme

I'll either cook Food Heaven or Food Hell for Richard.

So it's got to be something based on your favourite ingredient,

which is your Food Heaven, or your nightmare ingredient Food Hell. Yeah.

So what about the dreaded Food Hell, then? Erm...

Well, if I have to eat anything with cream in it,

then that might be a problem. So, cream...

And there's got to be a flipside to this - Food Heaven?

Fish. Fish. Fish. Chicken.

Any particular type of fish?

Haddock's nice.

OK. I'm down with the haddock.

You know, protein purposes.

My training - that's the reason why I'm really into fish.

I like seafood like lobster and stuff. Training...?

Well, a couple of press-ups. Only a couple.

A couple of press-ups before I got here was all. Beyond me, anyway.

There you go - haddock or a creamy dessert for Richard.

For Food Heaven I've a twist on a great British classic -

a smoked haddock Scotch egg.

The fish is mixed together with mashed potato,

some spring onion, lemon parsley...

and it's rolled around a soft-boiled egg, covered in breadcrumbs

then deep-fried very quickly and served warm with a curry mayonnaise

and a little watercress salad.

That actually, you know what, sounds really serious.

So it's pretty serious that one. Or Rich will face Food Hell, of course -

cream - and another classic dish, panna cotta.

The cream is boiled then mixed together

with a mix of buttermilk and vanilla

and then it's set with gelatine

and served with an orange and Sauternes jelly,

some mini doughnuts and a mascarpone cream

finished off with a few sprigs of mint to go with it.

Does my face tell you anything? Yeah. Not impressed with that one!

You'll have to wait until the end of the show to find out which one

Richard will be getting.

So, you feeling hungry? I'm hungry. I'm ready.

Good! Our first chef is about to start.

And who better to start than the Italian Stallion -

I call him My Little Pony, to be honest...

LAUGHTER

Gennaro Contaldo! Good to have you on the show.

What are we going to be doing, then? Not a lot of pans on the stove?

Well, it is. But it's so good, so simple. Anyone can make it.

But also so tasty.

This is very simple. First you need a nice fish.

Lovely. Special.

This is really, really good fish - fillet of salmon.

Which you season it.

That's all. I start to do this.

What do you want me to do? The dressing for the salad?

I just want you to do the dressing.

Let me show you what to do because you don't know.

That is the Trevi salad.

Just cut the tops of the Treviso.

Every few leaves of those but don't give me this one, probably.

I know what I'm doing, yeah, yeah.

OK. Mix all those together, squeeze a little bit of lemon,

dress with a little bit of olive oil, move it very, very slowly -

don't get too excited and I do the rest.

OK. Do you want some mustard and vinegar in it?

Mustard and vinegar?! OK.

All right, if you want.

So more like a French dressing, then, rather than am Italian dressing?

Just asking. Thanks. All right!

Is that right?

Yeah, absolutely. Good. OK.

So inside that just have some water.

Yeah. Look at that!

Really, the water go crazy.

So simple, so easy.

So this is where the dish comes from - "crazy water" - not the person who's cooking it?

Erm....

Just trying to say... LAUGHTER

Just a little bit of...

Just a little olive oil.

All right. Did you like this lemon?

This time of the year, this is what the lemons look like.

You know, I believe you've been in my hometown, yes?

Yeah, Watford. I've been to Watford.

LAUGHTER

Watford? Did it change the name?

CHUCKLING

Apparently you come from Minori, is that right?

Ahh! You know it!

Here we go...

So it's an infusion of flavour.

Get the fish. They are good lemons, these, aren't they?

That's all. Just cover. He's ignoring me, but they are good lemons.

I'm looking, "What are you doing?" Because I am ready.

What do you mean "you're ready"? Well, I'm nearly there - look!

OK. That just goes along...

Shake him a little bit.

First of all... So why is this dish called "crazy"? What is...?

Crazy because of water/olive oil inside there.

The lemons inside there. Oh, this is the crazy bit? This?

Careful! Because it goes crazy!

LAUGHTER

Then you start to shout an' a-scream.

Again, put a little bit of water... But be careful when you do it.

This is a dish that people are supposed to make it home?

Yeah. It's all right. It's so easy.

So make...

Let me just clean my hands a minute, because you always tell me off.

RICHARD: No, it's going to go crazy! Put the lid on! Don't touch it!

Because, look, it gone very, very crazy this one.

So, how do you like your fish - pink?

I like it cooked, please. All right. How do you like...

I know, but explain to me what this is.

Well, this is...

This is radicchio Trevisano.

Treviso is the town near Venice

and this is...actually,

the very bitter, very, very sweet in the same time.

With this one you can make so many different dish.

This is tardivo or globe, er, chicory

which is red - very, very good.

When you can't get that one, anything else you want to know?

No. Well, I can tell it where it's at.

CHUCKLING And he goes... Look at that! Look at this fish!

The fish is nearly ready.

Just keep him moving around.

So you're still in the restaurant seven days a week, aren't you?

HE LAUGHS

I love it. I can't live without.

Yeah. It's good.

I get up in the morning and the first thing I do -

straight in the restaurant Jamie's Italian -

I have to say it because I love it where I'm going -

and then I do the lunch,

perhaps sometimes the evening.

Perhaps Jamie comes along, he usually comes along, quite often.

And we cook together, we make sure everything is all right.

But you've got new ones in India, as well, haven't you?

How did you know that? I just...

I do my research on this show. Oh, my gosh. Yeah.

Inside here, look, I put some cockles.

Look at this beauty.

Some cockles and mussels.

They open straightaway because the fish is nearly ready.

Just need to taste it.

Do you want me to chop some parsley, cos...

No, not really. Don't chop parsley.

What I want you to do - I have to show you everything -

I believe you go somewhere for... with the car?

You're racing somewhere? Can you tell me where?

Italy. Where?

Er...all through Italy.

Where all through? What's it called?

I want to know. The Mille Miglia. Mille Miglia.

I always follow you whenever you are going round.

Last time I remember I saw the show on Christmas, I phone you,

I said, "James, I love the programme! I just..." You went - bang!

No, I didn't. It wasn't... You...

He's been, basically, leaving all these messages on my phone

for the last three years. He hasn't actually got my number.

He's been phoning somebody else. LAUGHTER

Somebody's got this random lunatic Italian

calling them up at two o'clock in the morning.

You're right - two o'clock in the morning.

This is done. Let's get a plate.

This is done. It's done, as well? You are quick.

Yeah. Don't forget to cut the bread.

What do you want me to do with this bread?

I just want you to just cut a couple of slices.

Slices?

Yeah, slices.

OK.

That's good.

Let's put one on the side.

Two on the side.

Cockles. I love a cockle. This is empty one.

Do you want some chilli in the sauce?

No, I just want a couple of slices...

Yeah? Because it's in your recipe.

It's inside my recipe. Yeah.

Oh, you must have changed it.

So simple, everybody can make it

but wait until you taste it.

Mussels right in season.

Cockles right in season.

Salmons right in season.

Lemons right in season.

Everything is in season.

Look, the craziness.

I put all the cockles and everything else.

Salad looks nice, doesn't it? I know.

It's cos you made it. I know.

Well, I show you how to do it anyway, so, of course.

Now, the fish is ready because you don't want it overcooked.

Just want a little bit pink on the middle...

OK?

Just to get this sauce...

Parsley? You want parsley in?

No, I don't want the parsley in.

Chilli in? I don't want chilli!

Just keep them on the side. That's it.

SIZZLING Look at this crazy water!

Just put a little tiny bit on top.

Just a little tiny bit on top.

OK. More than that?

Yeah... Of course I want a little bit more than that!

All right.

There you go. Look... And parsley?

No! I don't want the parsley!

OK. Parsley...

Just one parsley.

This is what you do.

Soon as you start it to bubbling and get crazy and foaming,

this is where's the best.

Do you want some pepper in it? I don't want no pepper in it!

OK. Do you know what? Let's put some bit of pepper in it.

I've got some pepper freshly cracked. What you got there?

Some ground pepper.

Look at that, you reduce everything. The water almost evaporates.

"I'm gone! I'm going to be crazy!"

The olive oil start to thicken up.

The lemons thicken up.

Everything thickens up. So you pour him on top...

So you're looking surprised...

You won't see him after a few drinks.

CHUCKLING

Then, just put a little bit of parsley on top.

Where is that...? Here it goes.

That's how simple it is. Is that it?

And this is Salmons in Crazy Water.

That's what it is.

That's what it is. Right.

You wait until you taste it!

You've got your first dish. Wow! This looks amazing.

But the salad... The leaves are quite bitter, aren't they? They are.

They're quite strong.

It is, indeed. I can dig in? Yeah. Yeah, can dig in! Yeah, go on.

Dive in.

He's going to go crazy now.

That is...

Wait a minute. Yes...

Wait a minute.

Ladies and gentlemen, hold on a minute...

No, hold on...

I'm going to take one of these out there...

Wow. Ha-ha! I love it!

Right, no, this is actually...

Do you want to try some? No, no, you're good.

Of course, we will! LAUGHTER

This is actually...

Grazie! See? You see...?

I just got one thing to tell you - he's an actor.

No, no, I'm not an actor now.

We need some wine to go with this.

We sent our wine expert Olly Smith down to the south coast

to take in the sea air and freshen up his palate.

So I wonder what he's chosen to go with Gennaro's stunning salmon.

He's really an actor. Really?

I've come to the Sussex coast in and around wonderful Worthing

to blow away the Christmas cobwebs

and celebrate the brand-new year.

Come on, Barney!

Gennaro's salmon and shellfish sensation is a bit like

diving off the clear blue waters of the Amalfi Coast

into the ocean bounty.

Now with shellfish in general Italian whites are a top bet,

such as this Grillo.

It is going to be a massive hit this year.

However, the salmon at the heart of the dish

calls for a touch more richness

so I'm selecting a white that's packed with southern Italian sunshine...

Meet Greco!

It's a liquid legend.

Greco is thought to have sailed across the seas

from Greece to Italy, hence the name.

It's now widespread across southern Italy

and with shellfish, it puts the wind in the sails of any of those dishes

thanks to its easy, breezy freshness.

All aboard!

Oh, that's dropped my anchor.

There's a bit of spice and pizzazz in this dish

thanks to the chopped chillies,

and you need a wine like this Greco

with decent fruit to ride those spicy waves.

Think about the shellfish itself,

you've got cockles and mussels - they're slightly salty,

and for that you need a wine like this

with plenty of zing to balance the boat.

And finally, you've got the salmon itself at the heart of the dish.

For that you need a wine like this Greco

that's got real depth and ballast in every sip.

Gennaro, you're the emperor of the ocean

and your dish is sensational.

Cheers!

Cheers, indeed! What a lovely man! Bless him!

Are you happy with that? I'm... Let me taste it.

SNIGGERING

That's actually the second glass he's had.

Olly! You are...

the best!

Happy with that? I am very happy.

Goes well because... I don't even drink and this is nice!

It's brilliant. Works fantastically well with that.

It really does! Same for Gennaro, doesn't drink either.

Oh, you don't...? He doesn't drink?

It just doesn't touch the sides.

But anyway, coming up, Monica has a super salad to share with us.

What are you going to be making?

I am making us a butternut squash salad.

I've got some chestnuts in there, as well.

Flavours are leftover from Christmas.

The quail has been brined,

I've got cinnamon and cloves, orange peel, and then grilled off.

How does that sound? Mmm...!

Hey, listen, I'm ready! Not bad! Right.

Now let's get our first tasty telegram of the New Year...

from Mr Rick Stein.

Today he's in Venice and he's about to begin a gourmet odyssey,

but to Istanbul.

But he's not going anywhere just yet.

He's got time for some lunch.

I wouldn't dare to start pontificating on Venice,

the most written about the city in the world -

immortalised over and over again

by the likes of Shelley and Byron,

Lawrence, Ruskin, Hemingway and Henry James.

And probably Alan Whicker who went everywhere.

I remember the first time I came to Venice,

I was on a water taxi going through these little canals

and I remember the cooking smells from people's kitchens

every few yards would change.

One minute I'd be smelling seafood dishes

and then a waft of cooked pasta

and then mussels, and then again roast chicken...

And because there are no cars here

the sense of smell is so acute,

so pronounced -

for a cook it's fabulous!

Unfortunately, these days home-cooking is a bit of a rarity,

because Venetians are being offered

ridiculous sums of money for their properties,

no doubt for hotels for the never-ending tide of tourism,

which was only a tiny trickle

in the days of Byron and his cronies.

And I just love the opening few lines to Byron's Ode to Venice

which runs...

"O Venice! Venice! when thy marble walls

"Are level with the waters, there shall be

"A cry of nations o'er thy sunken halls,

"A loud lament along the sweeping sea!"

This idea that Venice was, as it must, sink into the waters some day,

how much we'll all miss it,

how much part of our imagination Venice is.

And that's why the tourists are here.

Why shouldn't we applaud their enthusiasm and love

for this fantastic city?

I have it on great authority that your average tourist will

spend nine euros for a cup of coffee in St Mark's Square

followed by a slice of pizza

and maybe a glass of prosecco and/or an ice cream.

I mean, it has to be done.

A bit depressing

if you're a restaurateur like Francesco Agopyan

who gets very cross indeed.

FOGHORN BLOWS

And this is what we say at Carampane -

"No pizza, no lasagne,

"and no touristic menu."

Because we want to serve our food not touristic food.

We say that we don't know how to do the pizza

because we are too stupid to learn how to do it.

Thank you.

THEY CHAT

This has just come from the market.

I just love this - such a small restaurant

they've got to use a table to do the prep.

But it seems very sort of convivial.

I'm rather enjoying it myself, I must say.

This at Francesco's restaurant is famous,

and a really delicious starter.

It's prawns they called scia dusted in flour, fried very quickly

and served in lovely paper cones -

something they've done for years.

Now this is a dish they've been serving here

at the restaurant Carampane for a very long time.

It's like a seafood ragout with spaghetti.

It starts with a base of onions and vegetables and some garlic,

all finely diced and fried until soft,

which doesn't take too long.

Then it's squid, along with prawns,

and then some tiny scallops - queenies we call them in Cornwall.

Now a generous glass of white wine...

..along with some brandy.

Let it reduce a tad and then put in some clams,

straight from the Rialto market,

and mussels.

Sea snails - they're called murex, they're like whelks with spikes on.

Next, very important,

shellfish stock,

and a touch of the Byzantine Empire here, with the infusion of spices.

I can see cinnamon, nutmeg,

cardamoms, coriander, cumin,

and cloves.

That's put in as a bouquet garni and then curry powder.

That came, no doubt, from trading with the Byzantine Empire.

This cooks now for about 20 minutes

until it's almost ready

and then in goes passata, olive oil, parsley

and now served with spaghetti.

Now, this is important,

the spaghetti goes into the seafood sauce

for just a minute to finish,

not like so many who drain and serve the spaghetti separately

and plonk the sauce on top.

Do you do that?!

Cos I do.

Oh, fantas...! Casso pipa with a seafood sauce. Spicy.

I think it is a meeting between

East and West.

This is so good!

It certainly looked good, Rick.

Now, Venice is famous for many great dishes.

I passed through the region last year and had an incredible

wild mushroom ravioli in a tiny little local restaurant.

It's a dish that I've made several times since then,

but I've made it with the addition of this sort of stuff,

little bit of partridge in it as well. Partridge and wild mushrooms.

Now, Gennaro, who you've just seen cooking... Absolutely.

..is famous for foraging mushrooms.

So, I asked him to go out and get some mushrooms.

This is what he's come back with.

So, where did this come from? Jurassic Park.

Well, it comes from Norfolk.

So, I apologise for the people of Norfolk

if this is a global heritage site, and he...

and he's nicked the most famous mushroom in Norfolk.

So, where did you get this from?

Well, it was inside my land.

This is what I have to say, under the tree which was 45 metres tall.

And I looked at that because I look at the tree, they are beautiful.

So, I knew you were going to cook something and I brought you one.

Anyway, I'm not cooking with that. What?

I'm going to take that home and eBay it.

What I've got on here is a selection of mushrooms that I'm going to use over here.

So, I'm going to make a nice little ravioli.

I'm going to do the filling with a few little bits of mushrooms

and some of this wonderful little partridge, and just pan-fry the little partridge as well.

So, first of all, congratulations on EastEnders

because you're one year in and you haven't been killed off yet!

HE LAUGHS

Don't give them no ideas! Don't give them any ideas.

Take that out!

No, I'm still alive.

I'm actually still alive.

EastEnders is one of those vehicles where you don't know what's going to happen.

Like, even, you would think certain shows,

the actors would be maybe six months in advance in terms of knowing

what's going to happen with their character, but no -

it's usually a day-to-day.

But it's an incredible thing for actors as well, I often find,

because you're kind of thrown in at the deep end because

it's something like that that's been around for years and years and years.

Yeah, yeah. It's almost a family and then you're the addition to it.

Well, OK, so when I came in, I was a bit nervous because it's... it's that -

you're coming into a family that's been there,

a show that's been ongoing.

But I have to say, and I'm not just saying this cos I'm on camera

and they're all looking at me, right...

You know, no pressure!

No, but they're... Actually, it's a family.

And I think it's because they understand, we all understand

by default how hard it is working the schedules

and so on and so forth.

There's a solidarity there.

Yeah, it's really good, I'm not complaining.

Because it is incredibly hard.

It's tough, you're filming what, six, seven days a week? I mean, it's...

Yeah, Monday to Saturday. Sometimes Sunday.

Particularly your character, cos you came in there

and you've got a strong character in it as well. Yeah, Vincent.

That's why I need this food, because Vincent's a strong guy,

he needs to keep his protein up.

He's having fights with Phil and getting into situations with Ronnie.

So, yeah, he lives life on the edge.

I auditioned for EastEnders saying, "I'm not going to get it."

Actually, my agent called me up, said,

"Listen, we want you to audition for EastEnders."

I said, "I'll do it, but I'm not going to get the role."

I went in there, did the audition,

I did it, well, hopefully very well.

Right, they asked me to come back. Obviously did all right, yeah.

You know what I mean, I passed!

And then when they asked me to come back, I thought,

"Still not going to get it." Yeah.

Went back for a second audition, which I actually had to do with Tameka, that plays Kim.

Never thought to myself that they've actually called her in

to do an audition with me, maybe that's a sign?

I just took it as, like, I'm still not going to get it.

Then, this is where you really know that I was really like a pessimist,

they asked to take me to dinner.

Oh! I just thought they was taking me out for a meal to tell me

that I didn't get it.

I'm not even making it up.

I thought they were going to let me down gently. Depends who was paying the bill at that point! Exactly.

Like, "Yeah, did you enjoy the food? Well, that's the last of it." LAUGHTER

"But thanks a lot."

But, no, when they told me, I went into a car that I was renting,

I had no money, and literally I was... I broke down in the car.

I didn't think it was really happening.

And then I started filming, I think, maybe... I started on the Val...

On Valentine's! On the live show in February.

Straight in on the live show, wasn't it? I was the opening shot.

Literally, how they said it is, "Richard, you got to stand here

"and you've got to make sure you're on time

"cos there's a crane and it's going to be filming you

"and if you get it wrong, it messes up the entire show."

I said, "All right, thanks." LAUGHTER

"You got that? Good! All right, go, go, go."

And... But, yeah, I opened the show. I made history.

I came in on the 30th anniversary of EastEnders, opening the live show.

So... But you surprise me, cos TV shouldn't really make you nervous.

I mean, in the late '90s, you were Mr Television, weren't you, really?

I was, I was.

I had a great time, I had my own TV show, thank you for bringing it up.

LAUGHTER

No, but you did. In the late '90s, you were the face of MTV... I was.

You had your own show on Channel 4. I mean, you had...everything.

The golden touch, you had.

Do you know, I lost it for a while.

Hopefully, I've got it back.

But, no, I have to admit, I think the first part of my career,

which was the '90s, the golden years,

everything happened so fast. Yes.

I started stand-up in '92-'93.

As you say, by the late '90s, I was a household name.

I had my own show on Channel 4

and it's so weird because I've got this saying that

when you're hot, you're hot. When you're not, you're not. Yeah.

And, I um... Remember that, Gennaro.

LAUGHTER

I know he's an actor, anyway. Exactly! That's very true.

Right, but no, so, literally... When I got my first TV break,

'94, then '95 with The Real McCoy and different things like that,

I got MTV in '97, so if you think about it realistically,

it's only four years into my career, and then from MTV,

I got a phone call... They set up a meeting for me

and these guys said to me, "Listen, we'd like to give you your own show

"and your own name on Channel 4. How do you feel about that?

I was like, "Yeah, I feel pretty good about that. Let's do it!"

They gave me my own show. That went on for three seasons.

So, everything... By the time it was 2000, seven years into my career,

I had peaked.

But for somebody like yourself who...

That's what you wanted to do, or was it what you wanted to do?

Because you wanted to do comedy, you wanted to do bits and pieces,

but your father was always the one that said,

"Don't do that - get a proper job," wasn't he?

Yeah, he's watching now going, "Oh, no!"

But did he say... There's a great story.

Whether it's true or not, I don't know. Go for it.

But in a comedy club once in London,

one of your first gigs, he basically locked himself in the toilet.

That's true. Because he didn't think anyone would laugh.

Yeah, until he heard them laughing and then he couldn't get out!

No, but what it was...

LAUGHTER

I'm joking. No, he did get out. But what it was, OK, my dad...

My dad is old school and I think everybody,

it doesn't matter what race you're from, old school is old school.

They want you to have a job which is like...

You get a wage each week, you pay your tax and... Mine was the same.

He said, "Don't do that cooking lark. You'll never make a living."

There you go. "You need to play cricket." Cricket and being a postman.

Exactly! Those were the two jobs that were sound and you pay your tax

and you're nice.

Yeah, cricket!

So, you said you wanted to be a chef.

I wanted to be a comedian. I imagine how that conversation went.

Not very well. There you go!

Worse, we came from a Jamaican household.

They said, "You want to tell jokes for a living in a pub?!"

I suppose there was... What was there? Lenny Henry, I suppose.

Lenny Henry was the only one.

He was the only... Well, I say the only one.

He was the only one who made it mainstream. Yeah.

So, you look at the ratio.

There's, like, how many millions of black and Asians

in the country and one has made it.

And I'm telling my dad I'm going to be number two.

LAUGHTER

Yeah, you can imagine that conversation.

He was, like, you're nice, but you're not that nice. Come on!

What can you tell us about EastEnders this...

sort of this year, then? This coming year.

Are there any stories for the new year?

Don't suppose you can tell us a lot, can you?

No, I don't know why they asked me to come here

because I can't tell you anything. OK!

No, to be honest with you, it gets really...

Because people were saying,

"Vincent, even though he's a villain,

"he seems like he's got a real heart and he's a really nice guy.

"When are we going to see this really dark villainous side?" Yeah.

And I can tell you, you will see it and then some, you know.

And the nice thing about playing Vincent is that he is

a villain with a heart.

He's also Jekyll and Hyde.

That exactly... And, to be fair, I give it up to Dominic

and everybody behind-the-scenes that develop the character.

They allow me to play him with layers.

Some villains are just one-dimensional,

so they are just villainous all the time. Everything is upset.

"Is that food? I'm not eating it!"

Everything is... "It's just mussels."

"I'm not eating mussels!"

But most villains that we know - right? -

even though we can say we don't know them,

they are usually very infectious and nice people until you cross them

and that's exactly how I wanted to play Vincent.

He is a nice guy until you get on that side of him

and then he's not so nice.

It's a great character to play, isn't it?

Thank you. Yeah, no, I enjoy it. It gets me on cooking shows like this.

Well, there you have your nice bit of partridge.

You have the sauce to go with it. Absolutely.

Now, that's looking serious. It's looking...

It's very good.

I showed him how to do all this.

LAUGHTER

And then you've got... I don't know if you heard that, guys,

but it looked like he was going to swear at him!

LAUGHTER Just letting you know!

Then you've got... He realised he was on TV!

..this little bit of bull's blood lettuce. It's really unusual.

What, what? Bull's blood. OK. Right! Hey! You sold that to me! All right.

LAUGHTER

Let's see what's going on with this bull's blood lettuce.

Yeah, tell us what you think.

This is the ravioli, you've got the partridge in there...

Made a little mixture inside as well. All right, then.

Make sure I get all the stuff, everything.

Try the partridge. It's amazing. OK. Here we go. Here we go. Ready, guys?

Mm. No, wait a minute.

Yours is good. Yep?

But he's... It all comes through... Different level.

Right up there. There you go! Right...

You see, that is a compliment for me because I teach him how to do it.

So, I accept... Blah-blah-blah!

Thank you. Thank you.

You could be the Italian version of Open All Hours, you could!

LAUGHTER

We'll be cooking for Richard at the end of the show.

You could be facing Food Heaven, that haddock

in a smoked haddock Scotch egg.

The fish is mixed together with mashed potato, parsley,

spring onions and some lemon zest and it's wrapped around a soft,

poached egg, rolled in breadcrumbs, deep-fried and served warm

with a home-made curry mayo and a watercress salad on the side.

Or Richard could be facing Food Hell -

cream and a true classic dessert, a panna cotta.

The cream is mixed with buttermilk, vanilla,

brought to the boil and set with some gelatine,

served with an orange and Sauternes jelly, some mini doughnuts,

a mascarpone cream and a few sprigs of mint.

How does that sound? Did you enjoy that?

What you said about the cream I'm not liking, but this!

This is really, really nice. There you go.

Right, it's time for more fantastic food

and this time it's those Hairy Bikers, Si and Dave.

The boys are setting their culinary compass to the north

and heading to the Baltic coast in Poland.

I'm going to eBay this.

THEY LAUGH

First impressions of Gdansk are not so much dreary ex-Soviet

as a city break hot spot.

But what's amazing

is that these apparently ancient buildings are, in fact, new.

Well, newish.

Yes, apparently the locals rebuilt them

after they were destroyed in World War II.

Which tells us that the Poles take immense pride in their heritage.

And that they are excellent builders.

Ah, Myers, we don't do stereotypes, you know!

First port of call in any strange city

to define what the people eat, the market.

Find our bits for a pierogi here.

Well, I was hoping for sausages,

but it turns out there's an even bigger local favourite.

Pierogi is a sort of Polish pasty,

a pop-in-your-mouth parcel of loveliness!

They've been eating them here since the Middle Ages

and the classic filling is cheese and potato.

Pierogi. They're gorgeous! They are, aren't they?

But I tell you what, shall we just go dead traditional?

No, let's do something else.

Let's do something different.

There is the pierogi that's always served on Christmas Eve. Which is?

Sauerkraut and mushrooms. I think that's genius!

And guess what? What? I think I'm going to do some sweet ones.

Sounds like a cook-off challenge.

Aye! My sweet versus your savoury.

OK, let's go for the fillings.

Dzien dobry.

Hello. Hello!

Dzien dobry. Dzien dobry.

Sauerkraut. This here.

Not sauerkraut.

Kapusta. BOTH: Kapusta.

It looks like sauerkraut.

Smells like sauer... It's sauerkraut. Right.

Get that one, then. Thank you.

Right, Dave is sorted, but I still need my sweet fruit fillings,

you know, and it looks like I've found just the place.

There we go, strawberries. They are nice, aren't they? Small, sweet.

Hello. A kilo of truskawkis.

Blueberries. Great. I'll give it colour.

Ah! Fantastic!

The first job is to make the pastry.

Flour and salt, of course.

And for my sweet ones, a scoop of icing sugar, too.

And the zest of a lemon.

Take an egg. One for you, Si.

Hey! One for me.

THEY LAUGH

Two tablespoons in each of sour cream or smietana.

Two tablespoons of water.

Pierogi's a dumpling, isn't it? Love dumplings!

And it's a brilliant way of using up leftovers.

I mean, you can put... I tell you, oxtail pierogi are good.

Anything. Cheese and onion, crisps...

No, you wouldn't put crisps in pierogi.

I was getting carried away then! Clingfilm.

That needs to rest now, which gives us just time to make the fillings.

I hope it's not this lot we've got to impress, mate, I tell you!

They look friendly, but I'm messing with a national treasure.

Poland has the most wonderful mushrooms and fungi.

I've got some dried...

READS INGREDIENTS IN POLISH

So, I'm going to take about 15g, soak them in boiling water,

20 minutes, and this is going to be like the engine room

of my pierogi.

Diced mushrooms and onions fried with garlic

to give it a real depth of flavour.

I like an old-fashioned garlic crusher. One squirt and it's out.

Now, one vital ingredient for an authentic pierogi,

sweet or savoury, is a pair of Polish hats.

I tell you what, it looks attractive live on you, dude, that!

Thanks, thanks.

I need to cook down all my ingredients and leave them to cool.

Parsley and some dill.

And that's my filling done.

Great! I'm going to start on my strawberries.

Lovely strawberries, these.

And to finish my winningly simple sweet filling

I'm piling in some raspberries and blueberries.

Now, you know what we're ready to do, don't you? What?

Let's make "purr-ogi"!

That's pierogi, Dave.

One point to me, I think.

Put the filling on one side of the pastry,

fruit, obviously, if you want to win...

Or sauerkraut and mushrooms. Just don't use crisps!

Now, fold it and press it.

Then just cut it tidy and look at that.

A pierogi of such perfection.

Leave them for about four or five minutes.

When those little fellows on the bottom have come to the surface,

pierogis R us!

And when they're done, my savoury pierogi decorated with

an irresistible combo of buttery, oniony breadcrumbs and fresh chives.

Yum-yum-yum!

Meanwhile, my sweet treats are fried off with cinnamon

and a sprinkle of sugar.

Beat that! After you, dear boy! Get in!

I tell you what's great, mate, the intensity of the flavour.

This could turn me vegetarian.

Pudding, dear heart? Why not?! After you, mate. After you.

These are crispy. Oh, yeah! Good? Oh! They are beyond good.

First pierogi in Poland. Brilliant! Yeah!

That's pierogi, a winning dish both ways.

Pretty good, that!

And there'll be more from Si and Dave on next week's show.

Still to come this morning on Saturday Kitchen, Brian Turner

is touring the UK with Janet Street-Porter on the hunt for great British food.

They're in the beautiful seaside town of Rye cooking scallops

with sparkling wine and plenty of butter.

Good lad, Brian!

And will Richard face that Food Heaven -

smoked haddock Scotch egg with curry mayonnaise,

or that dreaded Food Hell of vanilla panna cotta with mini doughnuts

and orange jelly?

Of course, there's no phone vote today

and we're not going to let the chefs decide.

Instead, we are letting fate decide.

I'll explain exactly how at the end of the show.

A little clue.

Right! Our next recipe is from this marvellous lady.

It's Monica Galetti.

So, what are we making today, then, Monica?

James, today we going to make a brined and then grilled quail,

serving it with a raw butternut salad.

We'll have chestnuts, cranberries in a light dressing.

A raw butternut salad? Yes. So you want me to get on with that first?

Yes, please, and compress it for me, I'll get the brine on.

So this is compressing.

We've got a big vac pack machine over there as well. It's enormous.

Yeah, so this is because we want...

You can do this with melon and all manner of different stuff, can't you?

But take the butternut squash...

Don't cut your hands, James. Yeah. The way I showed you to do it.

LAUGHTER

The way he showed you! Come on!

Unbelievable!

The way you showed me how to do it? OK.

What if you haven't got a vac pack machine on this recipe?

You can do it without a vac pack machine.

I think what you would do at home

if you don't have a vac pack machine is just let it soak

in your dressing for a bit longer

so it really gets that flavour into the butternut.

OK. So, the dressing itself...

You can explain what we've got going in here.

So, you've got a bit of oil and a bit of white wine vinegar,

wholegrain mustard and a touch of honey.

A very simple dressing to go with it.

Honey. So, what are you making now, then?

I've got some thyme and rosemary, sugar and salt

and I'm just going to put some orange peel into the pan as well.

And bring this up to the boil.

Now, 2016 looks pretty special for you. A very special year.

A shining light at the end of it. Oh, let's hope so! Well, your own place!

Your own restaurant!

It's going to be a busy year. We're opening later in the year.

My first restaurant.

APPLAUSE

Thank you. Your first restaurant.

Erm, yeah... Lots of hard work to go into it.

It's all about a great team, though, isn't it?

The restaurant, you need to have a great team behind it.

So, have you got that already lined up? Are you planning that, or...?

What, the team?

Well, it's already 12 months away but it happens quite quickly,

doesn't it? Absolutely.

From last year, from when we completed, to this point

where the design is coming together, I've got my head chef sorted.

This is the vac pack machine.

We basically... It removes the air out of it, doesn't it? That's all.

That's what it does. Puts it under pressure.

I'm just going to compress that down.

Then it's going into the brine which I've got in the fridge. Yeah.

So, what would happen is you would make this brine

but you'd need to cool it before you pour it over your bird

or your fish that you're going to make.

Can you use this brine for all manner of different things,

chicken and stuff like that? Absolutely.

So, we've got thinly sliced...

..red onion. How long would you leave it in the brine for, then, the quail?

I would say no more than half an hour. It's a small bird. Yes.

Depending on the size of what you've got, you know, you would want

to add a few more minutes if it's a bigger bird you're using.

So, Richard, you're going to want one of these. I need one.

Do you know why you need one of these? Why's that?

When you go on holiday, you put your underpants in it. It's... Mate!

Is that what you do? That's what you do! No way!

I didn't like the look that he gave me, but...

LAUGHTER

You can put loads and loads of clothes in your bag.

I've heard of people doing that.

And he cooks it when he gets to the other end!

LAUGHTER

This is what you do.

This is what you do, or is it just me? Anyway... I'll put this in...

It's true.

And that way you can carry it in a carrier bag? Very nice!

Not even in a suitcase, a carrier! You don't need a suitcase with that.

They don't show you that on the instructions when you buy it.

So, what will you do with the quail? This one's been in the marinade.

I've taken the quail that's been in the cure, as you can see.

It's on there and it is going to grill.

It takes about seven minutes, so we have one that's been precooked,

ready to go.

So, is this just to get a bit of colour on it? Absolutely.

Lovely and grilled on here.

About seven minutes it's going to take. Are you ready?

Well, nearly, chef. Nearly, nearly.

Gennaro will help you now?

ALL: Oh!

You see! Everybody knows that!

JAMES GROANS

Do you want me to come along and help you?

You know, I don't want to look stupid, silly... Do it properly.

So, are you still involved with MasterChef: The Professionals?

Yes, we'll be filming again a new series this year with Marcus

and Greggy, the boys. Yeah. Busy year.

I've got a book coming out later on as well

so we need to get the photos and all that...

You know what that's like. Right?

So, what's the theme of that one, then?

Well, this book has taken a skill...

For some reason I do quite a few of those things.

It's taken a certain skill then showing that from that skill

you can do four or five different recipes using that one skill.

Yeah.

So, lots of work ahead. A busy year. A bit of travel in there as well.

OK. So, now we're making the salad for this.

This is the raw butternut squash.

Yes, you've got the raw butternut squash, the red onion,

chestnuts would have been pre-roasted off.

It's very important

when you do roast the chestnuts off that you have to prick them

or cut them first, otherwise they sort of blow up in your face... Yes.

..which you don't want them to do.

So you're just getting colour on that.

Then we finish it off in the oven, is that right?

That's right. Lovely and golden. There we go.

OK. I'm there with this one.

That all goes in and then you take some of the dressing.

You want to dress that with...

..the remaining dressing. There you go.

Break up some cranberries into it. Cranberries.

Same with the chestnuts.

You can have some of my parsley cos you're a bit slow.

Sorry! No!

You're doing well, you're doing well! Very harsh!

You love it, James! Chestnuts? Yes.

The chestnuts we can just break up into it. OK.

That's easy enough.

Do that. There we go.

Might just put that...

What type of food are you going to be doing at the new restaurant, then?

Have you decided yet? Is it a new venture or...?

My food is...

Like any food, you need to be very much ingredient-led,

guided by the seasons, and it's how I am with my food and my cooking.

A bit of French influence, funnily enough,

but I would say a bit of European in there as well.

It's the cooking I've done for the last 15 years.

What about influences from New Zealand as well?

It would be the odd dish from Samoa as well.

I think it's something that,

especially going into my background of Samoan food,

it's something you need to teach people about

over the process of running the restaurant.

But, yeah, definitely the odd special in there,

especially when Dad comes.

"Where's my raw fish?"

Right, the salad's ready.

..the speciality from Samoa? I'm sorry?

What is the main speciality in Samoa? Oh, my God!

Anything that involves coconut cream, coconut milk, and...

That's what we build rugby players on. And fish, I guess?

Fish, fresh seafood...

That was aimed at the English, the Italians

and the French that one, wasn't it?

I'm all right, actually!

LAUGHTER

You'd pass for a Samoan actually, you'd be all right.

That's why I didn't get involved! I think the coconut milk... I love it!

A bit of butter in the pan. Yep.

Some chopped chestnuts as well. OK.

If you could put some of that salad onto the plate. I can do, yeah.

I'll do the quail. OK.

Take our quail, which we're just reheating back on the grill.

There you go.

While you portion that up, don't forget all of today's recipes,

including this one from Monica, are on our website.

I love this dish. Quail is so delicious. It's farmed nowadays.

It's wonderful, isn't it? Absolutely, you can get it all year round.

You can get it in the UK as well.

They've got amazing quail farms over here. OK.

A little bit of butter, chestnuts, parsley...

Over your quail and that's it. That easy. So, give us the name of this.

We've got grilled brine quail with a butternut salad. How easy is that?!

Wonderful! Right!

Ready, huh? Ready to attack.

Have you heard? He's hungry! You've got competition now.

Do you want to try it first, because it looked like you were...? No, no.

OK, so this is going to make me look like one of them

rugby players, right? Yeah. Well, there's no coconut milk in it.

You might need to eat a few more. That's the secret, is it?

OK, let's just...

It looks really vibrant, I love that. He's hungry! OK.

Oh! OK.

Mm!

Oh, thanks. OK.

Happy with that? That is delicious.

Pretty good, huh? That salad is delicious.

Right, let's go back to the south coast and see what our wine expert

Olly Smith has chosen to go with Monica's magical quail.

That is the business right there!

UPBEAT MUSIC

Monica is the queen of quail and here she has created

a dish that's as bright and gleaming as the Crown Jewels.

Normally, with game birds like quail, I'd be picking a light red

such as this, Coolwater Bay, pinot noir from New Zealand.

However, with the vinaigrette on that salad,

it moves the match away from the court of red wine

and into the throne room of white

and I'm selecting a bit of a noble classic.

Meet mighty Montagny from Blason de Bourgogne.

Joie de vivre!

This wine comes from Montagny in France's Burgundy.

The grape is Chardonnay and, thanks to a relatively southern climate,

you get quite a lot of richness in the wine.

There's no oak at all in this wine

and that makes it perfectly pristine to crown Monica's dish.

Twinkle, twinkle, tasty star!

Think about the headline flavours in this dish.

Actually, it comes from the salad and the vinaigrette.

There's honey, but there's white wine vinegar

so you need to get a lot of zing in your wine.

Just like this invigorating beauty.

Then, of course, there's the infusion.

You've got that star anise and cinnamon spice.

For that, you need a subtle, savoury character in your wine

and this one is aged on its leaves until final bottling

and that gives a princely, nutty hint.

Finally, you've got the texture of the quail itself.

For that, it's the creaminess of this,

thanks to the southerly climate, that enriches

and boosts the flavour and texture into the realm of dreams.

Monica, here's to your really scrumptious quail. Cheers!

Cheers indeed! What do you think?

A great, great selection.

Olly does a great job of bringing something different to a dish.

I wasn't expecting a white wine. I wasn't.

I was expecting a red one. Yeah, I was, too.

So this is a nice surprise. I like it.

Actually, I like white wine with poultry and I think it's great.

But particularly with quail, you'd think about a red maybe for this one,

but he's chosen out of the box.

But it goes well. I would have had a Ribena myself!

Right, so, what are you cooking next?

I'm cooking a kind of version of poule au pot,

but I roast the chicken first and poach it very slowly in a bouillon

lemon grass, coriander, little bit of lime.

So, really nice broth. Something perfect for the day.

Right, you get your ingredients ready.

Meanwhile, we'll head down to the south coast

for a taste of Britain from Brian Turner and Janet Street Porter.

They set up stall in the harbour

to cook one of the great local ingredients, scallops.

Enjoy this one.

The scallops fished from the waters of Rye Bay have gained

a worldwide reputation for their superior taste and quality.

So, when it comes to sampling a flavour of East Sussex, I can't

think of any better ingredient for our first taste of the region.

Together with a few knobs of butter, of course, just to annoy Janet.

Kill the chain, Daryl, all right?

I suspect Brian is already plotting a few sneaky ways to distract me.

I thought, to make life easier, we'd use some local sparkling wine

and this wonderful sparkling wine is seven miles down the road.

If I could open it, I'd feel less embarrassed!

Do you want me to do that, Brian? Why don't you do that? Marvellous!

Just be careful how you point it! You're more used to it than I am.

The reason I'm choosing this is I know you regularly have champagne

or sparkling wine left in the fridge.

This is a great way to use it.

Whilst you're doing that, my lady,

let me put a little bit of oil into this.

I think getting the wine was a brilliant idea.

You might have softened me up.

But I can see, Brian, an awful lot of cream in that bottle there.

Really, that's just for show, is that.

We're not going to put that much in. Lovely! Ex-bar... Ooh!

HE LAUGHS

I love the modesty of the lady!

I'm going to take some flour

and some turmeric to give this a bit of colour.

Brian, cheers!

Salute! It's all right, I'm working. You sit down, Duchess.

I'm going to take a bit of butter with the oil...

And then we take these scallops, lovely side,

into a bit of it and tap off the excess.

And we put them into the pan.

You don't want to mess about with it.

Just put it in there and leave it.

Just look at those. Look at that! Wonderful? Yep.

It's an awful lot of butter in there, Brian. No, no, it's not a lot.

The next thing we do is get the sauce on the go. Right.

Take a shallot there. These are lovely, big shallots

and just finely shred them.

Into there. And this goes into the pan.

A bit of butter as well.

JANET GASPS

That's good... Hang on a minute! It's all right.

Another three knobs of butter!

I wouldn't worry about that butter at all. It's going to be lovely.

And then quickly put the remnants of last night's wine in there.

There you go. Thank you very much.

And give that a quick stir and let that reduce.

I'm also going to put some chicken stock in there. Yeah.

It makes it gelatinous and it gives it a really lovely flavour.

Now we can take these out

and you just feel that they're actually cooked.

If they start to... Not toughen up. We put this in here.

All we want to do is reduce the liquor, but concentrate the flavour.

This, dear lady, is the moment you've been waiting for.

Cream!

British double cream. That goes in. Look at that lovely colour now.

So, all the turmeric from the scallops,

and flavour will be washed in.

Look how it's just starting to thicken up. That's what we want.

We want to put all those flavours in together.

I'll season it with a bit of salt.

And a bit of pepper. At the last minute, I'll put my watercress in.

However, it is just slightly thin. Is that a bird over there?

Brian, no! You can't be doing that. No, it's fine.

This is enough for four of us here.

But just watch this change colour now.

That's what chefs do, don't they? You put more and more butter in.

It changes colour and it will shine now.

It's really for wonderful presentation.

I've got some watercress here.

All I did was quickly sauteed it in a bit of bu... Oil.

Butter! You could use butter.

I've got a bit of nutmeg here which goes fantastic with that.

I'd have never thought of that.

That's brilliant. Now we choose these lovely scallops.

Look at that colour. That is just delicious!

In goes the watercress. Give it a stir around.

Get a spoon.

See how that's just come together.

And you're quite right, you don't want too much of this on the plate.

Just enough. You can always serve a bit separate in a sauce boat

if that's what people want.

So, just try and be objective if you can.

I've cleansed my mind!

Taste the scallops and then taste it with the sauce. You can do it.

All right.

They look delicious, I have to say, do those scallops.

They are really perfectly cooked. What a nice lady you are!

I'll put a bit of your sauce on.

Mm!

Divine!

Obviously, I'm not having all that sauce. I'm just having...

But if you just...

Brian! You are...!

Can I just take your blood pressure in a minute? I'm having the...

I'm having these bits. This is my favourite bit.

Knockout!

Well, I think that's as good as it gets.

I think Duchess Street Porter really likes this,

but she's not going to admit it. This wonderful dish...

Rye bay scallops in a wonderful creamy sauce with a little bit

of Chapel Down's sparkling wine in there and watercress to finish with.

Cheers! Good health!

Nearly converted me. It'll come!

Well done, Brian! Keep that butter count high, please.

Right, it's time for things to get a little French.

Our next recipe comes from this fellow,

the fabulous Frenchman, Daniel Galmiche. Hi.

Great to have you back again. Thank you very much.

We're going to do a classic bistro sort of French... Yeah, a little bit.

We could have done a poule au pot,

but decided to roast the chicken to get a touch more

flavour to the bouillon and have a touch of Asian perhaps,

we could say.

Lemon grass, grated lime and a little bit of coriander.

And this is a way to use everything, really? You can use everything.

So you've got the meat, the soup, everything with it.

You don't waste the whole chicken. You don't waste anything. OK.

So, what are we starting off with?

A little bit of seasoning for me in here. Yeah.

And I'm going to roast the chicken.

Are you going to roast it or just basically steam it?

Yeah, I'm roasting it a little bit to give it a little bit, like,

not a barbecuey flavour, but it will add a little bit to the...

..to the bouillon.

That's that one.

There we go. Right, we'll just basically...

So that goes like that.

Now, 2016, still busy for you, obviously. Still busy for...

Yeah, it will be, I hope so, yes, of course. Still busy.

We're going to refurbish a little bit as well,

so we're redoing nearly all the rooms in The Vineyard, so...

Explain to everybody about The Vineyard, because the reason

why it's called the vineyard, the owner has an amazing vineyard.

It's called The Vineyard because we own vineyards in California.

Yeah. And talking about vineyards in California,

obviously we've heard the news in November that

we'd just done the best wine in the world out of the top 100

and we have been voted the best wine for one called Le Paradis. Yeah.

Which is a white Bordeaux style

and every year,

the wine magazine just brings out the top 100

and this year we made the best wine.

You made the best one. Yeah.

So it's non-cooking wine, is it? Non-cooking wine!

So, obviously, it's a big achievement

and everybody was really very excited about it.

And so I guess we need to follow up a little bit with all the rest.

Yeah. But obviously we've got the largest wine list in the UK.

We match every single wine by the glass with the food,

so it's a kind of...

always an experience of food and wine matching.

And it's a big place, isn't it, really? Yes.

You're used to doing smaller places. It is.

This is a monster for you, isn't it?

It is much bigger than what I'm used to before, yes.

I've been there nearly seven years now. The time goes. Yeah.

And it's been very good and...

Yeah, we're busy, we're always trying to improve,

always try to make sure it's tiptop, really.

Now, there are chefs out there, including Brian Turner,

who we've just seen, I think he's got an OBE, an MBE, I think.

Could be. He's not a sir yet, but he's working on it. Is he?

He's not far off. You've got all these chefs with all these names.

I look on the information for you. "Daniel was honoured in 2015."

Ah! Not yet? OK.

"As the Ambassador for Trout."

Oh, wow!

ALL LAUGH

I can explain that! It's silly. No, I can actually...

Now, I was going to say, "Explain yourself." Yes.

But you walked into this one. Go on, then. I will explain that, of course.

Sorry. OK. Uh...

Can't believe you said that!

Now, what did happen, last year we've done a lot of work

and I said "we" because Michel Roux Junior was actually part of that.

Is he an Ambassador for Trout, as well? No, for the skrei cod.

For the skrei cod. And me for the sea trout.

Anyway, we've done a lot of work last year with sustainable fish

for the Norwegian Seafood Council.

We're going to get phone calls if you don't wash your hands, please.

And Michel Roux Junior and I were made this year official ambassadors

for the Norwegian Seafood Council

and that's to work on sustainability and etc.

Sorry. Your mother will be on the phone if you don't wash your hands.

I've just done it twice already. He's done it!

They're telling my ear, he's done it 15 times already,

he's done it, he's done it!

In fact, I'll wash my hands now, just to prove a point.

There you go. OK, sorry. And...