Bull's Head, Biwmares Brwydr y Fwydlen

-Three enthusiastic cooks,

-three dishes...

-..and only one chance

-to impress the judges.

-This week we're at

-Ye Olde Bulls Head Inn in Beaumaris.

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-The Bull in Beaumaris is one of

-Wales's most famous buildings.

-Over the past 25 years, the owners

-have developed the restaurant...

-..into a five-star establishment.

-Three local cooks

-will fight for a place...

-..on this

-exquisite restaurant's menu.

-They will have to impress

-the owner, Keith Rothwell...

-..and head chef Hefin Roberts.

-Winning a place on the menu

-is no mean feat.

-They will have to excel in

-the heat of a professional kitchen.

-Let's meet the competitors.

-I'm Gwladys Jones

-and I'm from Amlwch on Anglesey.

-I'm a cleaner and a carer

-at a nursing home in Bangor.

-I was nominated to take part.

-I've never done

-anything like this before.

-My name's Danny. I'm 16 years old.

-I've just left school.

-I enjoy making desserts...

-..and fresh dishes.

-My name's Gwenda Parry

-and I live in Moelfre on Anglesey.

-I'm not in it to win,

-I just want to be challenged.

-I'm looking forward

-to the challenge.

-Gwenda, Danny, Gwladys...

-..welcome to The Bull in Beaumaris.

-As locals, you're aware

-of this restaurant's prestige.

-It's a well-respected

-and popular establishment.

-Let me introduce you to the team.

-This is Hefin.

-He's the head chef,

-and Keith is the owner.

-Let me start with you, Hefin.

-These three are competing

-for a place on the menu.

-What would you

-like to see on The Bull's menu?

-Local, fresh ingredients.

-Keep it simple and flavoursome.

-Keith, what would you say

-that best reflects The Bull?

-The Bull is a stylish establishment.

-We're expecting stylish food which

-is in keeping with The Bulls Head.

-So no pressure then?

-So no pressure then?

-

-Just a lot.

-You've heard...

-..what you're required to produce.

-It's worth your while

-observing how the kitchen operates.

-I haven't cooked with gas before.

-My cooker is electric.

-That's the only difference.

-But I'm not that concerned.

-It was good experience

-seeing how the kitchen works.

-It's very hot and dramatic.

-I think I'll be able to cope

-in a professional kitchen.

-It's different from home -

-there's more room.

-It's great.

-Are you OK, Gwladys?

-Are you OK, Gwladys?

-

-Fine, thank you.

-Have you been practising?

-No, this is the first time.

-I don't like practising.

-Don't you?

-What have you decided to prepare?

-Sea bass with fennel...

-..and leeks in Vermouth.

-Why have you chosen a fish dish?

-We live on Anglesey, surrounded by

-sea. There's plenty of fish here.

-Why have you chosen those particular

-vegetables to accompany it?

-Well, they say that fennel...

-..goes well with fish.

-Leek is associated with Wales.

-And the cabbage

-will give the dish some colour.

-Plenty of Vermouth over the top. You

-can have a tipple while you cook!

-There wouldn't be

-much shape if I did!

-Thinking back to your childhood,

-was your mother a good cook?

-She lived in the kitchen.

-She always prepared dishes in

-the evening for the following day.

-Dad grew vegetables in the garden,

-so she took advantage of that.

-We had a variety of meals from them.

-Mam doesn't measure anything.

-That's one of the things I remember.

-I'd watch her cooking and think,

-how can she cook without scales?

-She just threw everything together.

-Is this the type of dish

-you'd serve at The Bull?

-It's similar

-but the only thing it's lacking...

-..is a carbohydrate.

-We usually serve potato, rice

-or couscous as an accompaniment.

-It could do with something else.

-I suppose I could add a potato.

-Anglesey new potatoes are in season.

-Yes, that'd be perfect.

-It'd be nice

-to see your mother do well...

-..because

-she's been through a lot recently.

-Yes, Dad had been very ill

-for many years with MS.

-Mam was caring for him at home.

-Sadly he passed away

-at 61 years of age.

-He was very young.

-It's been difficult for us all.

-It's nice to have something

-like this for her to enjoy.

-I would be great to see her do well

-because she loves cooking.

-Dad is looking down on us going,

-"Yay, well done, Gwladys!"

-Are you alright, Danny?

-Are you alright, Danny?

-

-Yes.

-How's it going?

-It's going well.

-What dish are you preparing

-for the competition?

-Sea bass.

-What's going with the sea bass?

-I'm preparing leek, prawns...

-..and garlic to go with linguini.

-Are you making a sauce too?

-A white garlic sauce.

-How long have you known Danny?

-I used to babysit him

-when he was 11 and I was 14.

-I've known him for five years.

-How would you

-describe Danny as a person?

-If you don't know him,

-he's shy and he says very little.

-But if you know him,

-he's a real character.

-Why is cooking so important to him?

-He comes out of his shell

-in the kitchen.

-He's slightly autistic...

-..so when he follows a recipe,

-he sticks to it rigidly.

-He follows it to the letter.

-The kitchen is where he's

-meant to be, not on a sports field.

-He should be in a kitchen

-doing what he loves.

-You mentioned

-you were cooking leek and garlic.

-How are you going to prepare them?

-I'm going to fry them...

-..and then add white sauce.

-And cook the prawns in that?

-Is that a good way

-of combining the ingredients?

-Yes, but I don't want

-the prawns being overcooked.

-To stop them being tough, they

-should be added right at the end.

-I'll pull them out...

-..and add them

-at the very last minute.

-I hope they'll be fine.

-Do you think

-he'll enjoy the competition?

-Yes, he'll enjoy himself

-and I think he'll do well.

-You're on fire, Gwenda.

-Yes, I am.

-What are you preparing?

-Chicken stuffed with

-asparagus, squash...

-..and tarragon butter.

-..and tarragon butter.

-

-Will there be additional vegetables?

-Yes, red cabbage and new potatoes

-which have been grown locally.

-Despite being a vegetarian,

-you don't mind cooking meat?

-Not at all. The rest of the family

-need their meat.

-World War I, II and III

-would break out...

-..if I didn't give them meat!

-This is going to be noisy.

-I wouldn't mess with Gwenda!

-Sorry!

-How would you

-describe your mother's cooking?

-It's really lovely.

-She cooks a lot

-of different things at mealtimes.

-What do you think

-of her choice for the competition?

-It's really nice.

-Why do you say that?

-Why do you say that?

-

-You cut into the chicken...

-..and the flavour

-and the smell hits you straightaway.

-Rolling the vegetables into the

-chicken brings colour to the dish.

-You eat with your eyes initially.

-Then it's the smell,

-followed by the flavour.

-She's obviously thought it through.

-She's obviously thought it through.

-

-Yes, she has.

-When you think of

-a recipe or a meal...

-..do you like thinking about

-all the different elements?

-Yes.

-I think about the colour,

-how it looks and how it tastes.

-I also try to make up three quarters

-of the plate with vegetables...

-..and the other quarter of the plate

-with meat or fish.

-So eating healthily is important?

-So eating healthily is important?

-

-Yes, it's very important.

-Do you think we've given your mother

-a few tips ahead of the competition?

-Yes, I think she needs them.

-You know your stuff.

-You know your stuff.

-

-Yes, I do.

-Let's hope your mother does.

-It's time for them to step out of

-the comfort of their own kitchens...

-..and into a professional kitchen.

-Do they have the necessary skills

-to hit the mark?

-We turn up the heat in Part 2.

-Which of the three competitors

-will win the contest...

-..and a place on The Bull's menu?

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-Three cooks, three dishes...

-..but only one place on the menu

-of The Bull restaurant in Beaumaris.

-They've practised their dishes and

-now the competition is under way.

-Gwenda, Gwladys, Danny...

-..the moment has arrived.

-You have an hour to prepare...

-..cook and present your dish.

-Don't forget,

-there can only be one winner.

-Good luck to all three of you.

-Your time starts now.

-How's it going, Gwenda?

-Fine up until now, thank you.

-I've been watching you cook.

-You're very regimented. I can almost

-see the cogs turning in your brain.

-Yes, you're right.

-I like being organized.

-I know what needs to be done next

-and how much time I have.

-The chicken is cooking. I know

-I have 20 minutes until it's cooked.

-That gives me enough time...

-..to prepare

-the butternut squash and puree.

-You've a clock for a brain!

-I'll let you carry on.

-Are you alright?

-Yes. I'm doing alright.

-What have you cooked so far?

-I've already prepared the sauce.

-Next I have to fry the fish...

-..and the prawns

-and present them on the plate.

-Is Gwladys laughing

-or crying on the inside?

-Laughing, I think. At the moment.

-It's all going to plan?

-Yes.

-What have you done so far?

-I'm frying the vegetables in butter.

-I'll take them off the heat

-because they'll be done too quickly.

-I'm parboiling the new potatoes

-ready for roasting.

-The last thing is to fry the fish.

-So there's plenty to do.

-You seem very cool.

-You seem very cool.

-

-Do I?

-Are you worked up inside?

-Are you worked up inside?

-

-No.

-If it doesn't turn out right,

-then so be it, but I hope it does.

-Have you timed it right?

-Have you timed it right?

-

-Yes, great.

-Are the ingredients

-likely to go cold?

-Yes, I've wrapped the chicken

-in cling film to retain the heat.

-Meat is meant to rest...

-..so that it's tender.

-It does it no harm.

-You're far too organized!

-10 minutes to go. 10 minutes.

-Less than 10 minutes to go.

-Where are you up to?

-I'm just about to cook the fish.

-I'm going to melt some butter

-in a bowl and add some Vermouth...

-..and pour the sauce over the top.

-Ready to serve.

-You can do that in 10 minutes?

-Yes, the fish only takes...

-..three minutes on each side

-before turning off the heat.

-You've kept it till last

-to time it correctly.

-I'm adding black pepper.

-Five minutes left.

-A minute to go.

-Time to start finishing off now.

-10 seconds.

-Five, four...

-..three, two, one.

-Stop!

-Sea Bass

-What's this?

-Sea bass with fennel and leek...

-..cooked in Vermouth.

-What do you think of the seasoning?

-What do you think of the seasoning?

-

-The fish needs more salt and pepper.

-The fennel's really good.

-It's nicely cooked.

-It's nice and tender.

-It's a plate of food instead of

-just fish and nothing else.

-There are plenty of vegetables.

-The cabbage rounds it off nicely.

-Thank you.

-Well done. Thank you.

-How would you describe

-your experience in the kitchen?

-It was great experience working

-in a large kitchen like that.

-I'd enjoy working in a kitchen.

-The dish had the right components

-of being very good to eat.

-It was moist and actually the

-tomatoes were like having a sauce.

-A bit less of everything would've

-made the dish look a lot neater...

-..and more into a restaurant dish.

-The Taste of Amlwch

-Thank you.

-What's the dish, Danny?

-What's the dish, Danny?

-

-Sea bass...

-..with leek, pea

-and prawn linguini...

-..and balsamic reduction.

-The fish is very nicely cooked.

-Prawns seem OK. They haven't

-shrivelled or overcooked.

-SEAGULLS SQUAWK

-I think the seagulls want some!

-There's a lot of cream in the

-linguini, so you need more salt...

-..since there's so much cream.

-It's lacking salt and pepper.

-Maybe too much cream.

-The flavour of the balsamic

-really comes through.

-Thank you very much, Danny.

-How was it for you

-in the kitchen, Danny?

-It was a great experience.

-I think I did well.

-Are you proud of yourself?

-Are you proud of yourself?

-

-Yes, I am.

-It needs

-a bit more veg in the pasta.

-After three mouthfuls, you're

-just going to be tasting the cream.

-The peas were exciting

-because they popped.

-It's nice to see

-the sea bass crisp on the top.

-To cook good fish is difficult.

-To cook good fish is difficult.

-

-He's done very well.

-Anglesey On A Plate

-Thank you very much.

-Tell us about the dish.

-Chicken stuffed with squash...

-..asparagus and tarragon butter.

-It's nearly perfect. The squash

-contains plenty of salt and pepper.

-There's not much on the bacon

-because that's salty anyway.

-With the vegetables inside...

-..I was afraid they'd be overcooked.

-But they taste fine.

-The chicken's cooked nicely.

-Thank you very much.

-Thank you very much.

-How do you think you've fared?

-I've done quite well.

-I'm happy with everything.

-I liked the end result.

-I think the actual chicken...

-..and the puree is fine,

-it's the veg that lets it slip.

-They're not seasoned enough...

-..and it makes

-the whole thing drop a bit.

-Overall, it's quite a tasty dish.

-Interesting.

-Making life very difficult.

-There we go,

-the culinary battle is over.

-We're about to find out...

-..which of your dishes will be

-included on The Bull's menu.

-Keith, what is your overall view

-of the food you tasted today?

-A lot of thought

-has gone into what you've done.

-You've worked hard in putting your

-dishes together. All interesting.

-I'd be quite happy

-to eat a plate of all your food.

-It's a real shame

-that there can only be one winner.

-The time has come to reveal

-which of you has won the contest...

-..and whose dish will be included

-on The Bull's menu in Beaumaris.

-The winner is...

-..Gwladys.

-A hug, please.

-Well done. Excellent.

-Gwladys Jones of Amlwch, winner

-of Brwydr Y Fwydlen at The Bull.

-How does that sound?

-It sounds very good.

-How does it feel to win?

-How does it feel to win?

-

-It's a big shock. I'm shaking.

-It's thanks to the sea

-that you won the competition.

-Yes, I prepared sea bass

-because we're surrounded by sea.

-Congratulations to Gwladys, winner

-of Brwydr Y Fwydlen at The Bull.

-She's done incredibly well.

-She's enjoyed herself

-and proved something to herself.

-From all of us here at The Bull,

-goodnight.

-S4C Subtitles by Adnod Cyf.

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