0:00:00 > 0:00:04- Three enthusiastic cooks, - three dishes...
0:00:04 > 0:00:07- ..and only one chance - to impress the judges.
0:00:07 > 0:00:11- This week we're at - Ye Olde Bulls Head Inn in Beaumaris.
0:00:12 > 0:00:14- Subtitles
0:00:19 > 0:00:21- Subtitles
0:00:26 > 0:00:28- Subtitles
0:00:33 > 0:00:35- Subtitles
0:00:45 > 0:00:49- The Bull in Beaumaris is one of - Wales's most famous buildings.
0:00:49 > 0:00:54- Over the past 25 years, the owners - have developed the restaurant...
0:00:54 > 0:00:56- ..into a five-star establishment.
0:00:57 > 0:01:01- Three local cooks - will fight for a place...
0:01:01 > 0:01:04- ..on this - exquisite restaurant's menu.
0:01:04 > 0:01:08- They will have to impress - the owner, Keith Rothwell...
0:01:08 > 0:01:10- ..and head chef Hefin Roberts.
0:01:10 > 0:01:13- Winning a place on the menu - is no mean feat.
0:01:13 > 0:01:18- They will have to excel in - the heat of a professional kitchen.
0:01:18 > 0:01:20- Let's meet the competitors.
0:01:26 > 0:01:29- I'm Gwladys Jones - and I'm from Amlwch on Anglesey.
0:01:29 > 0:01:33- I'm a cleaner and a carer - at a nursing home in Bangor.
0:01:33 > 0:01:35- I was nominated to take part.
0:01:35 > 0:01:39- I've never done - anything like this before.
0:01:39 > 0:01:43- My name's Danny. I'm 16 years old.
0:01:43 > 0:01:46- I've just left school.
0:01:46 > 0:01:51- I enjoy making desserts...
0:01:51 > 0:01:53- ..and fresh dishes.
0:01:53 > 0:01:58- My name's Gwenda Parry - and I live in Moelfre on Anglesey.
0:01:58 > 0:02:03- I'm not in it to win, - I just want to be challenged.
0:02:03 > 0:02:06- I'm looking forward - to the challenge.
0:02:09 > 0:02:12- Gwenda, Danny, Gwladys...
0:02:12 > 0:02:15- ..welcome to The Bull in Beaumaris.
0:02:15 > 0:02:19- As locals, you're aware - of this restaurant's prestige.
0:02:19 > 0:02:23- It's a well-respected - and popular establishment.
0:02:23 > 0:02:26- Let me introduce you to the team. - This is Hefin.
0:02:27 > 0:02:30- He's the head chef, - and Keith is the owner.
0:02:30 > 0:02:32- Let me start with you, Hefin.
0:02:33 > 0:02:36- These three are competing - for a place on the menu.
0:02:36 > 0:02:40- What would you - like to see on The Bull's menu?
0:02:40 > 0:02:42- Local, fresh ingredients.
0:02:43 > 0:02:45- Keep it simple and flavoursome.
0:02:46 > 0:02:50- Keith, what would you say - that best reflects The Bull?
0:02:50 > 0:02:53- The Bull is a stylish establishment.
0:02:53 > 0:02:57- We're expecting stylish food which - is in keeping with The Bulls Head.
0:02:58 > 0:02:59- So no pressure then?
0:02:59 > 0:03:00- So no pressure then?- - Just a lot.
0:03:01 > 0:03:03- You've heard...
0:03:04 > 0:03:06- ..what you're required to produce.
0:03:06 > 0:03:10- It's worth your while - observing how the kitchen operates.
0:03:20 > 0:03:23- I haven't cooked with gas before.
0:03:23 > 0:03:28- My cooker is electric. - That's the only difference.
0:03:28 > 0:03:30- But I'm not that concerned.
0:03:34 > 0:03:37- It was good experience - seeing how the kitchen works.
0:03:38 > 0:03:40- It's very hot and dramatic.
0:03:44 > 0:03:48- I think I'll be able to cope - in a professional kitchen.
0:03:48 > 0:03:51- It's different from home - - there's more room.
0:03:51 > 0:03:53- It's great.
0:04:07 > 0:04:08- Are you OK, Gwladys?
0:04:08 > 0:04:10- Are you OK, Gwladys?- - Fine, thank you.
0:04:10 > 0:04:12- Have you been practising?
0:04:13 > 0:04:16- No, this is the first time. - I don't like practising.
0:04:16 > 0:04:20- Don't you? - What have you decided to prepare?
0:04:20 > 0:04:23- Sea bass with fennel...
0:04:23 > 0:04:25- ..and leeks in Vermouth.
0:04:25 > 0:04:28- Why have you chosen a fish dish?
0:04:28 > 0:04:33- We live on Anglesey, surrounded by - sea. There's plenty of fish here.
0:04:33 > 0:04:38- Why have you chosen those particular - vegetables to accompany it?
0:04:38 > 0:04:41- Well, they say that fennel...
0:04:41 > 0:04:43- ..goes well with fish.
0:04:44 > 0:04:46- Leek is associated with Wales.
0:04:47 > 0:04:50- And the cabbage - will give the dish some colour.
0:04:50 > 0:04:55- Plenty of Vermouth over the top. You - can have a tipple while you cook!
0:04:55 > 0:04:58- There wouldn't be - much shape if I did!
0:04:59 > 0:05:03- Thinking back to your childhood, - was your mother a good cook?
0:05:04 > 0:05:06- She lived in the kitchen.
0:05:06 > 0:05:10- She always prepared dishes in - the evening for the following day.
0:05:11 > 0:05:15- Dad grew vegetables in the garden, - so she took advantage of that.
0:05:15 > 0:05:18- We had a variety of meals from them.
0:05:18 > 0:05:23- Mam doesn't measure anything. - That's one of the things I remember.
0:05:23 > 0:05:28- I'd watch her cooking and think, - how can she cook without scales?
0:05:28 > 0:05:31- She just threw everything together.
0:05:31 > 0:05:36- Is this the type of dish - you'd serve at The Bull?
0:05:36 > 0:05:40- It's similar - but the only thing it's lacking...
0:05:40 > 0:05:42- ..is a carbohydrate.
0:05:42 > 0:05:48- We usually serve potato, rice - or couscous as an accompaniment.
0:05:48 > 0:05:51- It could do with something else.
0:05:51 > 0:05:53- I suppose I could add a potato.
0:05:54 > 0:05:57- Anglesey new potatoes are in season.
0:05:57 > 0:05:59- Yes, that'd be perfect.
0:06:01 > 0:06:04- It'd be nice - to see your mother do well...
0:06:04 > 0:06:07- ..because - she's been through a lot recently.
0:06:07 > 0:06:12- Yes, Dad had been very ill - for many years with MS.
0:06:13 > 0:06:16- Mam was caring for him at home.
0:06:16 > 0:06:19- Sadly he passed away - at 61 years of age.
0:06:19 > 0:06:23- He was very young. - It's been difficult for us all.
0:06:23 > 0:06:26- It's nice to have something - like this for her to enjoy.
0:06:27 > 0:06:30- I would be great to see her do well - because she loves cooking.
0:06:31 > 0:06:35- Dad is looking down on us going, - "Yay, well done, Gwladys!"
0:06:46 > 0:06:47- Are you alright, Danny?
0:06:47 > 0:06:49- Are you alright, Danny?- - Yes.
0:06:49 > 0:06:51- How's it going?
0:06:52 > 0:06:54- It's going well.
0:06:54 > 0:06:57- What dish are you preparing - for the competition?
0:06:57 > 0:07:00- Sea bass.
0:07:01 > 0:07:03- What's going with the sea bass?
0:07:03 > 0:07:06- I'm preparing leek, prawns...
0:07:07 > 0:07:10- ..and garlic to go with linguini.
0:07:11 > 0:07:13- Are you making a sauce too?
0:07:13 > 0:07:16- A white garlic sauce.
0:07:16 > 0:07:18- How long have you known Danny?
0:07:18 > 0:07:22- I used to babysit him - when he was 11 and I was 14.
0:07:22 > 0:07:25- I've known him for five years.
0:07:25 > 0:07:28- How would you - describe Danny as a person?
0:07:29 > 0:07:33- If you don't know him, - he's shy and he says very little.
0:07:33 > 0:07:36- But if you know him, - he's a real character.
0:07:36 > 0:07:40- Why is cooking so important to him?
0:07:41 > 0:07:44- He comes out of his shell - in the kitchen.
0:07:44 > 0:07:47- He's slightly autistic...
0:07:47 > 0:07:51- ..so when he follows a recipe, - he sticks to it rigidly.
0:07:51 > 0:07:53- He follows it to the letter.
0:07:53 > 0:07:57- The kitchen is where he's - meant to be, not on a sports field.
0:07:57 > 0:08:01- He should be in a kitchen - doing what he loves.
0:08:01 > 0:08:04- You mentioned - you were cooking leek and garlic.
0:08:05 > 0:08:07- How are you going to prepare them?
0:08:07 > 0:08:11- I'm going to fry them...
0:08:11 > 0:08:15- ..and then add white sauce.
0:08:15 > 0:08:18- And cook the prawns in that?
0:08:18 > 0:08:21- Is that a good way - of combining the ingredients?
0:08:22 > 0:08:25- Yes, but I don't want - the prawns being overcooked.
0:08:25 > 0:08:30- To stop them being tough, they - should be added right at the end.
0:08:30 > 0:08:32- I'll pull them out...
0:08:34 > 0:08:37- ..and add them - at the very last minute.
0:08:39 > 0:08:41- I hope they'll be fine.
0:08:41 > 0:08:45- Do you think - he'll enjoy the competition?
0:08:45 > 0:08:49- Yes, he'll enjoy himself - and I think he'll do well.
0:09:03 > 0:09:06- You're on fire, Gwenda.
0:09:07 > 0:09:09- Yes, I am.
0:09:09 > 0:09:11- What are you preparing?
0:09:12 > 0:09:15- Chicken stuffed with - asparagus, squash...
0:09:16 > 0:09:18- ..and tarragon butter.
0:09:18 > 0:09:21- ..and tarragon butter.- - Will there be additional vegetables?
0:09:21 > 0:09:26- Yes, red cabbage and new potatoes - which have been grown locally.
0:09:26 > 0:09:31- Despite being a vegetarian, - you don't mind cooking meat?
0:09:31 > 0:09:37- Not at all. The rest of the family - need their meat.
0:09:37 > 0:09:41- World War I, II and III - would break out...
0:09:41 > 0:09:43- ..if I didn't give them meat!
0:09:43 > 0:09:45- This is going to be noisy.
0:09:46 > 0:09:48- I wouldn't mess with Gwenda!
0:09:48 > 0:09:50- Sorry!
0:09:52 > 0:09:56- How would you - describe your mother's cooking?
0:09:56 > 0:09:58- It's really lovely.
0:09:58 > 0:10:01- She cooks a lot - of different things at mealtimes.
0:10:02 > 0:10:05- What do you think - of her choice for the competition?
0:10:05 > 0:10:07- It's really nice.
0:10:08 > 0:10:09- Why do you say that?
0:10:09 > 0:10:11- Why do you say that?- - You cut into the chicken...
0:10:11 > 0:10:15- ..and the flavour - and the smell hits you straightaway.
0:10:15 > 0:10:19- Rolling the vegetables into the - chicken brings colour to the dish.
0:10:20 > 0:10:22- You eat with your eyes initially.
0:10:22 > 0:10:25- Then it's the smell, - followed by the flavour.
0:10:26 > 0:10:27- She's obviously thought it through.
0:10:27 > 0:10:28- She's obviously thought it through.- - Yes, she has.
0:10:29 > 0:10:32- When you think of - a recipe or a meal...
0:10:32 > 0:10:36- ..do you like thinking about - all the different elements?
0:10:36 > 0:10:38- Yes.
0:10:38 > 0:10:43- I think about the colour, - how it looks and how it tastes.
0:10:43 > 0:10:48- I also try to make up three quarters - of the plate with vegetables...
0:10:48 > 0:10:51- ..and the other quarter of the plate - with meat or fish.
0:10:52 > 0:10:53- So eating healthily is important?
0:10:53 > 0:10:55- So eating healthily is important?- - Yes, it's very important.
0:10:55 > 0:11:00- Do you think we've given your mother - a few tips ahead of the competition?
0:11:00 > 0:11:03- Yes, I think she needs them.
0:11:03 > 0:11:04- You know your stuff.
0:11:04 > 0:11:06- You know your stuff.- - Yes, I do.
0:11:06 > 0:11:08- Let's hope your mother does.
0:11:11 > 0:11:15- It's time for them to step out of - the comfort of their own kitchens...
0:11:16 > 0:11:18- ..and into a professional kitchen.
0:11:18 > 0:11:21- Do they have the necessary skills - to hit the mark?
0:11:22 > 0:11:24- We turn up the heat in Part 2.
0:11:24 > 0:11:28- Which of the three competitors - will win the contest...
0:11:28 > 0:11:30- ..and a place on The Bull's menu?
0:11:30 > 0:11:31- .
0:11:37 > 0:11:37- Subtitles
0:11:37 > 0:11:39- Subtitles- - Subtitles
0:11:45 > 0:11:47- Three cooks, three dishes...
0:11:48 > 0:11:52- ..but only one place on the menu - of The Bull restaurant in Beaumaris.
0:11:52 > 0:11:57- They've practised their dishes and - now the competition is under way.
0:11:59 > 0:12:01- Gwenda, Gwladys, Danny...
0:12:01 > 0:12:03- ..the moment has arrived.
0:12:03 > 0:12:06- You have an hour to prepare...
0:12:07 > 0:12:10- ..cook and present your dish.
0:12:10 > 0:12:14- Don't forget, - there can only be one winner.
0:12:15 > 0:12:17- Good luck to all three of you.
0:12:17 > 0:12:19- Your time starts now.
0:12:50 > 0:12:52- How's it going, Gwenda?
0:12:53 > 0:12:55- Fine up until now, thank you.
0:12:55 > 0:12:58- I've been watching you cook.
0:12:58 > 0:13:03- You're very regimented. I can almost - see the cogs turning in your brain.
0:13:03 > 0:13:06- Yes, you're right. - I like being organized.
0:13:07 > 0:13:11- I know what needs to be done next - and how much time I have.
0:13:11 > 0:13:16- The chicken is cooking. I know - I have 20 minutes until it's cooked.
0:13:16 > 0:13:19- That gives me enough time...
0:13:19 > 0:13:23- ..to prepare - the butternut squash and puree.
0:13:23 > 0:13:25- You've a clock for a brain!
0:13:28 > 0:13:30- I'll let you carry on.
0:13:41 > 0:13:42- Are you alright?
0:13:43 > 0:13:45- Yes. I'm doing alright.
0:13:45 > 0:13:48- What have you cooked so far?
0:13:48 > 0:13:52- I've already prepared the sauce.
0:13:53 > 0:13:57- Next I have to fry the fish...
0:13:57 > 0:14:01- ..and the prawns - and present them on the plate.
0:14:08 > 0:14:12- Is Gwladys laughing - or crying on the inside?
0:14:13 > 0:14:15- Laughing, I think. At the moment.
0:14:16 > 0:14:17- It's all going to plan?
0:14:18 > 0:14:19- Yes.
0:14:19 > 0:14:21- What have you done so far?
0:14:21 > 0:14:24- I'm frying the vegetables in butter.
0:14:24 > 0:14:28- I'll take them off the heat - because they'll be done too quickly.
0:14:29 > 0:14:34- I'm parboiling the new potatoes - ready for roasting.
0:14:34 > 0:14:36- The last thing is to fry the fish.
0:14:37 > 0:14:39- So there's plenty to do.
0:14:39 > 0:14:41- You seem very cool.
0:14:41 > 0:14:42- You seem very cool.- - Do I?
0:14:43 > 0:14:44- Are you worked up inside?
0:14:44 > 0:14:45- Are you worked up inside?- - No.
0:14:46 > 0:14:49- If it doesn't turn out right, - then so be it, but I hope it does.
0:15:06 > 0:15:07- Have you timed it right?
0:15:07 > 0:15:08- Have you timed it right?- - Yes, great.
0:15:08 > 0:15:12- Are the ingredients - likely to go cold?
0:15:12 > 0:15:17- Yes, I've wrapped the chicken - in cling film to retain the heat.
0:15:18 > 0:15:20- Meat is meant to rest...
0:15:20 > 0:15:23- ..so that it's tender.
0:15:23 > 0:15:25- It does it no harm.
0:15:25 > 0:15:27- You're far too organized!
0:15:51 > 0:15:53- 10 minutes to go. 10 minutes.
0:15:59 > 0:16:02- Less than 10 minutes to go. - Where are you up to?
0:16:02 > 0:16:05- I'm just about to cook the fish.
0:16:05 > 0:16:11- I'm going to melt some butter - in a bowl and add some Vermouth...
0:16:11 > 0:16:13- ..and pour the sauce over the top.
0:16:14 > 0:16:17- Ready to serve. - You can do that in 10 minutes?
0:16:17 > 0:16:20- Yes, the fish only takes...
0:16:20 > 0:16:24- ..three minutes on each side - before turning off the heat.
0:16:24 > 0:16:27- You've kept it till last - to time it correctly.
0:16:31 > 0:16:34- I'm adding black pepper.
0:16:36 > 0:16:37- Five minutes left.
0:16:54 > 0:16:56- A minute to go.
0:17:06 > 0:17:09- Time to start finishing off now.
0:17:09 > 0:17:10- 10 seconds.
0:17:14 > 0:17:16- Five, four...
0:17:17 > 0:17:19- ..three, two, one.
0:17:20 > 0:17:21- Stop!
0:17:25 > 0:17:32- Sea Bass
0:17:37 > 0:17:38- What's this?
0:17:38 > 0:17:41- Sea bass with fennel and leek...
0:17:41 > 0:17:44- ..cooked in Vermouth.
0:17:47 > 0:17:49- What do you think of the seasoning?
0:17:49 > 0:17:51- What do you think of the seasoning?- - The fish needs more salt and pepper.
0:17:53 > 0:17:55- The fennel's really good.
0:17:56 > 0:17:59- It's nicely cooked. - It's nice and tender.
0:17:59 > 0:18:03- It's a plate of food instead of - just fish and nothing else.
0:18:04 > 0:18:06- There are plenty of vegetables.
0:18:06 > 0:18:09- The cabbage rounds it off nicely.
0:18:09 > 0:18:11- Thank you.
0:18:12 > 0:18:13- Well done. Thank you.
0:18:15 > 0:18:20- How would you describe - your experience in the kitchen?
0:18:20 > 0:18:24- It was great experience working - in a large kitchen like that.
0:18:25 > 0:18:28- I'd enjoy working in a kitchen.
0:18:28 > 0:18:33- The dish had the right components - of being very good to eat.
0:18:34 > 0:18:38- It was moist and actually the - tomatoes were like having a sauce.
0:18:39 > 0:18:44- A bit less of everything would've - made the dish look a lot neater...
0:18:45 > 0:18:48- ..and more into a restaurant dish.
0:18:49 > 0:18:55- The Taste of Amlwch
0:18:58 > 0:19:00- Thank you.
0:19:00 > 0:19:01- What's the dish, Danny?
0:19:01 > 0:19:03- What's the dish, Danny?- - Sea bass...
0:19:04 > 0:19:08- ..with leek, pea - and prawn linguini...
0:19:08 > 0:19:11- ..and balsamic reduction.
0:19:13 > 0:19:16- The fish is very nicely cooked.
0:19:16 > 0:19:20- Prawns seem OK. They haven't - shrivelled or overcooked.
0:19:20 > 0:19:22- SEAGULLS SQUAWK
0:19:22 > 0:19:24- I think the seagulls want some!
0:19:27 > 0:19:31- There's a lot of cream in the - linguini, so you need more salt...
0:19:31 > 0:19:33- ..since there's so much cream.
0:19:34 > 0:19:38- It's lacking salt and pepper. - Maybe too much cream.
0:19:40 > 0:19:44- The flavour of the balsamic - really comes through.
0:19:44 > 0:19:46- Thank you very much, Danny.
0:19:49 > 0:19:52- How was it for you - in the kitchen, Danny?
0:19:52 > 0:19:56- It was a great experience. - I think I did well.
0:19:56 > 0:19:57- Are you proud of yourself?
0:19:57 > 0:19:59- Are you proud of yourself?- - Yes, I am.
0:19:59 > 0:20:02- It needs - a bit more veg in the pasta.
0:20:02 > 0:20:06- After three mouthfuls, you're - just going to be tasting the cream.
0:20:07 > 0:20:10- The peas were exciting - because they popped.
0:20:10 > 0:20:13- It's nice to see - the sea bass crisp on the top.
0:20:13 > 0:20:15- To cook good fish is difficult.
0:20:15 > 0:20:17- To cook good fish is difficult.- - He's done very well.
0:20:17 > 0:20:23- Anglesey On A Plate
0:20:27 > 0:20:29- Thank you very much.
0:20:30 > 0:20:32- Tell us about the dish.
0:20:32 > 0:20:35- Chicken stuffed with squash...
0:20:35 > 0:20:40- ..asparagus and tarragon butter.
0:20:40 > 0:20:44- It's nearly perfect. The squash - contains plenty of salt and pepper.
0:20:44 > 0:20:48- There's not much on the bacon - because that's salty anyway.
0:20:49 > 0:20:51- With the vegetables inside...
0:20:52 > 0:20:55- ..I was afraid they'd be overcooked.
0:20:55 > 0:20:57- But they taste fine.
0:20:58 > 0:21:00- The chicken's cooked nicely.
0:21:02 > 0:21:04- Thank you very much.
0:21:05 > 0:21:07- Thank you very much.
0:21:10 > 0:21:12- How do you think you've fared?
0:21:12 > 0:21:17- I've done quite well. - I'm happy with everything.
0:21:17 > 0:21:19- I liked the end result.
0:21:19 > 0:21:21- I think the actual chicken...
0:21:22 > 0:21:25- ..and the puree is fine, - it's the veg that lets it slip.
0:21:26 > 0:21:28- They're not seasoned enough...
0:21:28 > 0:21:32- ..and it makes - the whole thing drop a bit.
0:21:32 > 0:21:35- Overall, it's quite a tasty dish. - Interesting.
0:21:36 > 0:21:38- Making life very difficult.
0:21:48 > 0:21:51- There we go, - the culinary battle is over.
0:21:52 > 0:21:54- We're about to find out...
0:21:54 > 0:21:59- ..which of your dishes will be - included on The Bull's menu.
0:21:59 > 0:22:03- Keith, what is your overall view - of the food you tasted today?
0:22:03 > 0:22:07- A lot of thought - has gone into what you've done.
0:22:07 > 0:22:11- You've worked hard in putting your - dishes together. All interesting.
0:22:12 > 0:22:15- I'd be quite happy - to eat a plate of all your food.
0:22:15 > 0:22:19- It's a real shame - that there can only be one winner.
0:22:19 > 0:22:24- The time has come to reveal - which of you has won the contest...
0:22:24 > 0:22:29- ..and whose dish will be included - on The Bull's menu in Beaumaris.
0:22:30 > 0:22:32- The winner is...
0:22:40 > 0:22:42- ..Gwladys.
0:22:49 > 0:22:51- A hug, please.
0:22:51 > 0:22:54- Well done. Excellent.
0:22:59 > 0:23:04- Gwladys Jones of Amlwch, winner - of Brwydr Y Fwydlen at The Bull.
0:23:04 > 0:23:06- How does that sound?
0:23:06 > 0:23:08- It sounds very good.
0:23:08 > 0:23:09- How does it feel to win?
0:23:09 > 0:23:12- How does it feel to win?- - It's a big shock. I'm shaking.
0:23:12 > 0:23:16- It's thanks to the sea - that you won the competition.
0:23:16 > 0:23:20- Yes, I prepared sea bass - because we're surrounded by sea.
0:23:22 > 0:23:27- Congratulations to Gwladys, winner - of Brwydr Y Fwydlen at The Bull.
0:23:28 > 0:23:30- She's done incredibly well.
0:23:30 > 0:23:34- She's enjoyed herself - and proved something to herself.
0:23:34 > 0:23:38- From all of us here at The Bull, - goodnight.
0:23:53 > 0:23:55- S4C Subtitles by Adnod Cyf.
0:23:56 > 0:23:56- .