0:00:00 > 0:00:00- *
0:00:00 > 0:00:03- Three enthusiastic cooks, - three dishes...
0:00:03 > 0:00:06- ..and only one chance - to impress the judges.
0:00:07 > 0:00:11- Welcome to Brwydr Y Fwydlen - from Cross Foxes in Dolgellau.
0:00:11 > 0:00:13- Subtitles
0:00:38 > 0:00:42- Cross Foxes is one of - Wales's most iconic buildings.
0:00:42 > 0:00:47- Since being renovated in 2011, - it has earned prestigious awards...
0:00:47 > 0:00:51- ..from the likes of Visit Wales - and the 2012 Good Food Guide.
0:00:52 > 0:00:58- Three cooks will battle it out for - a place on this restaurant's menu.
0:00:58 > 0:01:03- They will have to impress - the owners, Dewi and Nicol Gwynne...
0:01:03 > 0:01:05- ..along with head chef, - Kyle Wilkinson.
0:01:06 > 0:01:11- There is only one place on the menu, - so let's meet the contestants.
0:01:16 > 0:01:21- My name's Charmian Savill - and I'm from Machynlleth.
0:01:21 > 0:01:27- I think I can offer different - flavours out of the ordinary.
0:01:27 > 0:01:31- I'm interested in fusion cooking...
0:01:31 > 0:01:35- ..which involves - mixing different cultures.
0:01:35 > 0:01:39- I like combining flavours - from Malaysia, New Zealand...
0:01:39 > 0:01:41- ..and Britain.
0:01:42 > 0:01:45- My name is Tim Harrison.
0:01:45 > 0:01:49- I'm 31 years old - and I live in Carno.
0:01:49 > 0:01:54- My family owns - a fish and chip shop in Caersws.
0:01:54 > 0:01:59- I've entered Brwydr Y Fwydlen - because I want the chance...
0:01:59 > 0:02:02- ..to demonstrate - my flair for cooking...
0:02:02 > 0:02:06- ..because I don't - get the chance in the chip shop.
0:02:06 > 0:02:09- I'm looking forward...
0:02:09 > 0:02:12- ..to creating - a work of art on a plate.
0:02:13 > 0:02:15- My name is Emma Vaughan Jones.
0:02:15 > 0:02:20- I'm originally from Bethel - but I've made my home in Porthmadog.
0:02:21 > 0:02:24- I'm a primary schoolteacher.
0:02:24 > 0:02:27- My friend nominated me - for this competition.
0:02:28 > 0:02:30- I enjoy cooking at home...
0:02:31 > 0:02:33- ..and like having people to dinner.
0:02:34 > 0:02:38- This is a great platform for me - to experiment with my cooking.
0:02:38 > 0:02:43- I think I'm capable of winning - the contest. I'm very competitive.
0:02:43 > 0:02:48- I've prepared the dish often, - so I'm comfortable cooking it.
0:02:48 > 0:02:51- I just hope - everyone enjoys it on the day.
0:02:53 > 0:02:58- Emma, Charmian, Tim, welcome - to Cross Foxes in Dolgellau.
0:02:58 > 0:03:04- Let me introduce you to the team - who run this happy ship.
0:03:04 > 0:03:10- Dewi and Nicol are the owners - and Kyle is the head chef.
0:03:10 > 0:03:14- They will give you a few pointers - on what they expect from you.
0:03:14 > 0:03:18- What would you - like to see in their dishes?
0:03:19 > 0:03:23- Firstly, I'd like to see - the use of local seasonal produce...
0:03:23 > 0:03:27- ..which has been cooked - to a high standard...
0:03:27 > 0:03:30- ..to demonstrate - the quality of the produce.
0:03:31 > 0:03:34- Nobody wants to go for a meal - they can prepare at home.
0:03:35 > 0:03:41- It's important to have a unique dish - and one that is unforgettable.
0:03:41 > 0:03:44- What would you like to see, Kyle?
0:03:44 > 0:03:48- Just to exceed - the expectations of the customers.
0:03:48 > 0:03:50- A few tips there.
0:03:50 > 0:03:54- Before you're unleashed - into this professional kitchen...
0:03:55 > 0:03:58- ..it might be - worth your while observing.
0:03:58 > 0:04:00- Off you go.
0:04:10 > 0:04:14- It was great. I've never seen - people cook like that before.
0:04:15 > 0:04:18- They all had their own stations...
0:04:19 > 0:04:23- ..and it was nice to see how they - combined to put the dishes together.
0:04:24 > 0:04:26- It was nice seeing them at work.
0:04:27 > 0:04:29- I'm a little concerned...
0:04:29 > 0:04:32- ..about working - in a professional kitchen...
0:04:33 > 0:04:36- ..because - I don't know my way around it.
0:04:36 > 0:04:42- The oven and the hot plates are far - more powerful than what I'm used to.
0:04:42 > 0:04:46- The timing will be different. - Cooking is quicker.
0:04:48 > 0:04:51- There are a lot of things - that could go wrong.
0:04:51 > 0:04:55- I hope I don't set off - the smoke alarm during smoking.
0:04:55 > 0:04:57- I hope I don't break anything...
0:04:57 > 0:05:00- ..or make a mess - of the smoking process.
0:05:12 > 0:05:13- Are you alright, Emma?
0:05:13 > 0:05:15- Are you alright, Emma?- - Yes, thanks.
0:05:15 > 0:05:20- You've obviously decided - on a dish for the competition.
0:05:20 > 0:05:22- What are you going to prepare?
0:05:22 > 0:05:27- I'm making duck with creamed - potatoes, plum sauce and beans.
0:05:27 > 0:05:29- Are you used to cooking this dish?
0:05:30 > 0:05:33- Yes. We did our own version - of Come Dine With Me.
0:05:34 > 0:05:36- I decided - to try something different...
0:05:37 > 0:05:39- ..and made this dish - for the first time.
0:05:40 > 0:05:43- It was a success, so I'm preparing - it for this competition too.
0:05:44 > 0:05:47- What do you think - of the flavours in this dish?
0:05:47 > 0:05:52- It's a good dish. You can't go wrong - with duck breast and plum sauce.
0:05:52 > 0:05:58- My advice is don't add your plums - too early to the sauce...
0:05:58 > 0:06:01- ..because they'll fall - and you'll lose body.
0:06:01 > 0:06:04- With the dauphinoise potatoes...
0:06:04 > 0:06:09- ..you have to do more in advance - because they take longer to cook.
0:06:09 > 0:06:14- Emma's cooking is good. She's learnt - from her mother and grandmother.
0:06:14 > 0:06:16- I'd say she's a very good cook.
0:06:17 > 0:06:20- I think she'll do well - in the competition.
0:06:20 > 0:06:25- She's a confident person and that - will come through in her cooking.
0:06:25 > 0:06:27- Good luck, babe.
0:06:34 > 0:06:37- I don't know - what to think at the moment, Tim.
0:06:37 > 0:06:42- When we visit contestants, we - usually turn up in their kitchens.
0:06:42 > 0:06:46- Today we're outdoors, - so explain why we're out here.
0:06:46 > 0:06:51- Tomorrow I'm going to be preparing - tender loin bacon...
0:06:51 > 0:06:53- ..from Neuadd Fach nearby.
0:06:54 > 0:06:58- I'm also going to - pickle some apples...
0:06:58 > 0:07:02- ..and make a cheese sauce - so that it's more like a rarebit.
0:07:03 > 0:07:05- As a garnish...
0:07:06 > 0:07:10- ..I'd like to use something - from the outdoor pantry...
0:07:10 > 0:07:12- ..so I'm looking for - some wood sorrel.
0:07:13 > 0:07:17- Wood sorrel has the same sort - of taste as a Granny Smith apple.
0:07:18 > 0:07:19- Really?
0:07:19 > 0:07:24- Yes, and it grows in abundance - in Wales. That's plenty.
0:07:24 > 0:07:26- Do you want to try some?
0:07:26 > 0:07:28- Kyle, you go first.
0:07:28 > 0:07:31- I hope I've picked the right one.
0:07:35 > 0:07:38- You get the sourness of the apple.
0:07:39 > 0:07:42- You're right, - it's like a Granny Smith.
0:07:42 > 0:07:44- Just like a Granny Smith.
0:07:45 > 0:07:48- Your ideas are very original.
0:07:48 > 0:07:52- I love cooking and my job - involves working with food.
0:07:52 > 0:07:57- I also like cooking again - once I come home from work.
0:07:57 > 0:08:00- I know that's weird!
0:08:00 > 0:08:02- What do you think of Tim's idea?
0:08:02 > 0:08:06- I like the idea of the pork - and the apple and the sorrel.
0:08:06 > 0:08:09- It'd be interesting - to see the rarebit.
0:08:09 > 0:08:14- There's mustard in rarebit, and - mustard and pork, see how it goes.
0:08:14 > 0:08:17- Exactly. Pickled apple as well.
0:08:17 > 0:08:22- Pickles and cheese, - apples and pork all together.
0:08:22 > 0:08:24- I hope it'll work.
0:08:24 > 0:08:26- A happy family on a plate.
0:08:26 > 0:08:28- I hope so. That's the idea.
0:08:39 > 0:08:40- Are you alright, Charmian?
0:08:40 > 0:08:42- Are you alright, Charmian?- - A little nervous.
0:08:43 > 0:08:47- You still have nails left, - so you're safe with the scissors!
0:08:47 > 0:08:49- What dish are you preparing?
0:08:49 > 0:08:55- Mackerel with salsa, - gooseberry, rocket and parsley.
0:08:55 > 0:08:59- I decided to go for mackerel - because you can eat it warm...
0:08:59 > 0:09:04- ..or you can eat it cold, - so it's OK in summer...
0:09:04 > 0:09:06- ..and winter.
0:09:06 > 0:09:10- So it's something - that would suit different seasons.
0:09:10 > 0:09:12- What exactly's - going into that salsa?
0:09:13 > 0:09:19- The gooseberries I'm using - dried out on the bush, to be honest.
0:09:19 > 0:09:21- They're more like raisins.
0:09:21 > 0:09:24- They're very, very tasty.
0:09:24 > 0:09:28- They're richer tasting - than regular gooseberries.
0:09:28 > 0:09:32- I like the combination - of sugar and chilli.
0:09:32 > 0:09:37- There's a lot of sugar in the sauce - which accompanies the mackerel.
0:09:37 > 0:09:40- The salsa isn't as rich...
0:09:40 > 0:09:44- ..as the spicy and sweet sauce.
0:09:44 > 0:09:48- What do you think of the combination - of the flavours together?
0:09:49 > 0:09:53- It's my kind of dish. I like the - chilli and hot stuff with the salsa.
0:09:54 > 0:09:56- It's good you're using rocket.
0:09:56 > 0:09:59- It can take a lot of heat - with mackerel on top.
0:09:59 > 0:10:01- Gold star already!
0:10:03 > 0:10:06- My mother likes experimenting.
0:10:07 > 0:10:11- She cooks roasts and curries. - Everything, really.
0:10:11 > 0:10:15- Mam is quite good under pressure - but sometimes she flaps...
0:10:16 > 0:10:20- ..when things don't go - the way she wants them to go.
0:10:20 > 0:10:23- But more often that not, she's fine.
0:10:24 > 0:10:28- It's time for our contestants - to whet their knives...
0:10:28 > 0:10:32- ..and step outside - the comfort of their own kitchens.
0:10:32 > 0:10:36- Which of the three will earn a place - on the Cross Foxes menu?
0:10:36 > 0:10:37- .
0:10:44 > 0:10:44- Subtitles
0:10:44 > 0:10:46- Subtitles- - Subtitles
0:10:53 > 0:10:58- Three contestants, three dishes and - one place on the Cross Foxes menu.
0:10:58 > 0:11:02- They've watched the experts - and practised their dishes...
0:11:02 > 0:11:05- ..but now the competition - is under way.
0:11:05 > 0:11:08- Here we are then, - the battle is about to begin.
0:11:09 > 0:11:12- You only have 40 minutes...
0:11:12 > 0:11:14- ..to prepare your dish.
0:11:14 > 0:11:17- Good luck to all three of you.
0:11:17 > 0:11:19- Your time starts now.
0:11:28 > 0:11:32- I've forgotten - the pestle and mortar. Improvise!
0:11:32 > 0:11:34- We'll be doing a lot of that today!
0:11:35 > 0:11:37- We have to think on our feet.
0:11:38 > 0:11:41- Have you tried these - Ghurkha Hillboy chillies before?
0:11:42 > 0:11:44- No, I haven't. Ghurkha Hillboy?
0:11:47 > 0:11:49- They're like molasses.
0:11:49 > 0:11:52- Yes, but they're very hot.
0:12:04 > 0:12:05- Are you alright, Emma?
0:12:05 > 0:12:06- Are you alright, Emma?- - Yes, thanks.
0:12:07 > 0:12:10- How important is it - that the potatoes go in early?
0:12:10 > 0:12:15- Very important. Ideally they need - to be cooked for 35 minutes.
0:12:15 > 0:12:19- I'm going to put them in - as soon as possible.
0:12:19 > 0:12:23- I'm going to grate the cheese - that goes on top of them.
0:12:23 > 0:12:26- I'll be alright then, hopefully.
0:12:26 > 0:12:28- Shall I leave you in peace?
0:12:28 > 0:12:30- You can come back later.
0:12:42 > 0:12:45- I'm just putting the apples...
0:12:45 > 0:12:47- ..into the pickling liquor.
0:12:47 > 0:12:49- I've boiled the vinegar...
0:12:50 > 0:12:53- ..with star anise - and put ice in to cool it down.
0:12:53 > 0:12:57- Then we'll go for the smoking. - Hopefully.
0:12:58 > 0:13:00- I've only got - one shot at the smoking.
0:13:01 > 0:13:04- I can see you're thinking - more than the others.
0:13:11 > 0:13:14- They are in the thick of it now.
0:13:14 > 0:13:19- At the beginning, there was a lot - of fun and leg pulling going on.
0:13:19 > 0:13:22- They were sharing tips and so on.
0:13:22 > 0:13:25- But they've gradually - quietened down...
0:13:25 > 0:13:29- ..and retreated - into their own little worlds.
0:13:29 > 0:13:34- They have numerous things to do - within the timescale.
0:13:35 > 0:13:38- I think Tim has more to do - in the allotted time....
0:13:39 > 0:13:41- ..so his timing has to be precise.
0:13:41 > 0:13:47- I think Emma and Charmian - have taken it more in their stride.
0:13:47 > 0:13:49- But it'll be a race to the finish...
0:13:50 > 0:13:54- ..because that's when the dishes - have to come together.
0:13:54 > 0:13:56- The timing is interesting.
0:14:03 > 0:14:06- 20 minutes left. - Half the time has gone.
0:14:15 > 0:14:17- Alright, Tim?
0:14:17 > 0:14:19- The smoking has worked.
0:14:19 > 0:14:22- I think it has. They look smoked.
0:14:22 > 0:14:26- I want to get them in the pan now.
0:14:27 > 0:14:29- Where's the wood sorrel?
0:14:30 > 0:14:32- I'm just using it as a garnish.
0:14:32 > 0:14:36- There's no point cooking it - because it breaks down.
0:14:37 > 0:14:40- I'm just using it as a salad, - a small garnish on the side.
0:14:41 > 0:14:44- I think - the cheese sauce is cooking nicely.
0:14:45 > 0:14:46- It looks fine at the moment.
0:14:50 > 0:14:55- Is everything alright - with the mackerel, Charmian?
0:14:55 > 0:14:57- I hope part of it will be OK.
0:14:58 > 0:15:02- I wasn't happy with the way - it looked in the packet.
0:15:03 > 0:15:04- I should've checked.
0:15:05 > 0:15:09- It wasn't what I was expecting.
0:15:09 > 0:15:11- Will it affect the dish?
0:15:11 > 0:15:15- Perhaps, but I hope not. - I'll try to disguise it.
0:15:24 > 0:15:28- Four minutes. Only four minutes - to go until you finish your dish.
0:15:47 > 0:15:52- Start bringing it all together now. - 10 seconds.
0:15:56 > 0:15:59- Five, four, three...
0:15:59 > 0:16:01- ..two, one...
0:16:01 > 0:16:03- ..stop!
0:16:07 > 0:16:15- Smoky Bacon
0:16:21 > 0:16:23- What have you cooked for us?
0:16:23 > 0:16:26- Moch a Mwg.
0:16:26 > 0:16:29- I've smoked Neuadd Fach - tender loin bacon...
0:16:30 > 0:16:34- ..with pickled apple, - rarebit sauce as a cheese sauce...
0:16:35 > 0:16:39- ..and a wood sorrel garnish - that I collected this morning.
0:16:40 > 0:16:42- It looks very tasty and it is tasty.
0:16:42 > 0:16:45- The smokiness has a strong aroma.
0:16:46 > 0:16:48- Yes, I hope so.
0:16:48 > 0:16:53- Pork's cooked nice. - Actually goes well with the rarebit.
0:16:53 > 0:16:55- Could they have been softer?
0:16:55 > 0:17:00- The idea was for them - to be totally raw but pickled.
0:17:00 > 0:17:03- I've never seen anything like this. - It's unique.
0:17:04 > 0:17:06- Thank you very much.
0:17:06 > 0:17:08- Thank you very much.- - It's very tasty.
0:17:12 > 0:17:17- The panel have tasted your dish. - What did they say about it?
0:17:17 > 0:17:20- I'm glad they said - the flavours worked together.
0:17:21 > 0:17:22- Are you happy?
0:17:22 > 0:17:25- Are you happy?- - Yes, I think so.
0:17:25 > 0:17:28- Delicious. Different.
0:17:28 > 0:17:32- I liked the way - the bacon was smoked.
0:17:32 > 0:17:36- It was very smoky - but not too overpowering.
0:17:36 > 0:17:40- I was shocked there weren't - any mashed potatoes or chips.
0:17:40 > 0:17:43- That's a bit different for us.
0:17:43 > 0:17:49- Perhaps it needs something extra - to accompany the dish.
0:17:49 > 0:17:52- The way it was presented was nice.
0:17:53 > 0:18:02- Spicy Mackerel
0:18:03 > 0:18:06- Hello, Charmian.
0:18:06 > 0:18:08- What do you have here?
0:18:08 > 0:18:12- Mackerel in a spicy sauce...
0:18:12 > 0:18:16- ..with salsa, rocket and gooseberry.
0:18:16 > 0:18:19- It looks wonderful. - Seafood is local, of course.
0:18:20 > 0:18:22- Yes, it's from Aberdovey.
0:18:24 > 0:18:27- The sauce is spicy, isn't it?
0:18:28 > 0:18:31- Quite spicy, yes.
0:18:32 > 0:18:34- Good combination. I like spices.
0:18:34 > 0:18:38- It's not too spicy, which is - what you want in a restaurant.
0:18:39 > 0:18:42- I've upset people before. - It goes well together.
0:18:42 > 0:18:44- Less salt, maybe.
0:18:45 > 0:18:46- Thank you, Charmian.
0:18:49 > 0:18:54- You've heard their feedback. They've - been discussing your spicy mackerel.
0:18:54 > 0:18:55- What did they say?
0:18:55 > 0:18:59- What did they say?- - They liked the different flavours...
0:18:59 > 0:19:02- ..and the different spices.
0:19:02 > 0:19:06- They said it tasted fresh - and it was local produce.
0:19:06 > 0:19:09- They could get - all the ingredients locally.
0:19:10 > 0:19:13- Nicol choked on a bit of chilli.
0:19:13 > 0:19:16- Apart from that, - it was fairly positive!
0:19:16 > 0:19:18- Great! Good luck.
0:19:18 > 0:19:20- Thanks.
0:19:20 > 0:19:26- It's very tasty but I feel the sauce - may be too spicy for our customers.
0:19:27 > 0:19:31- It'll be a popular choice, but - you'd have to explain to people...
0:19:31 > 0:19:34- ..that the sauce is spicy.
0:19:34 > 0:19:39- You can get it out fast. It's - simple, it's what you want. Nice.
0:19:39 > 0:19:42- It's a really healthy dish - with all the oils.
0:19:45 > 0:19:55- Siencyn's Duck
0:19:56 > 0:19:58- Hello.
0:19:59 > 0:20:01- This is Chwadan Siencyn.
0:20:03 > 0:20:06- What's the sauce?
0:20:06 > 0:20:10- The sauce is made from - local red wine and plums.
0:20:15 > 0:20:20- The duck has been cooked well - - it's still pink, isn't it?
0:20:20 > 0:20:23- It's a bit rare in the middle, - the ends are alright.
0:20:24 > 0:20:28- Getting told you had - five minutes left, it must be hard.
0:20:28 > 0:20:32- The sauce is nice. I like the way - you've done the plum sauce.
0:20:33 > 0:20:35- I like a bit of crunch in my plums.
0:20:35 > 0:20:39- Potatoes are perfect - and the green beans are perfect.
0:20:40 > 0:20:42- Thank you very much.
0:20:42 > 0:20:44- That was very nice.
0:20:45 > 0:20:47- What did they say about your dish...
0:20:47 > 0:20:49- ..Chwadan Siencyn?
0:20:50 > 0:20:53- They enjoyed the dish on the whole.
0:20:53 > 0:20:57- The duck - was a little too pink in parts...
0:20:57 > 0:20:59- ..but on the whole they enjoyed it.
0:20:59 > 0:21:02- It was crispy enough on the outside.
0:21:02 > 0:21:07- The potatoes worked out well. There - was the right amount of garlic.
0:21:07 > 0:21:09- They were very happy with it.
0:21:10 > 0:21:16- I think it was - a very well-balanced dish.
0:21:17 > 0:21:21- It's nice having duck on the menu - because it's something special.
0:21:21 > 0:21:24- It's not a meal - you'd have every day.
0:21:24 > 0:21:28- I think this dish - could be prepared...
0:21:28 > 0:21:31- ..with relative ease as well.
0:21:32 > 0:21:33- That's important for us.
0:21:34 > 0:21:37- It's given us - something to think about.
0:21:46 > 0:21:47- Welcome back.
0:21:48 > 0:21:52- The three of you have worked - incredibly hard in the kitchen...
0:21:53 > 0:21:57- ..but as you know, - there can only be one winner today.
0:21:58 > 0:22:00- It's time to reveal...
0:22:00 > 0:22:06- ..the winner of the 2012 - Brwydr Y Fwydlen at Cross Foxes.
0:22:17 > 0:22:20- Tim.
0:22:20 > 0:22:22- Congratulations.
0:22:23 > 0:22:25- Well done.
0:22:26 > 0:22:28- There you go.
0:22:28 > 0:22:30- Happy?
0:22:36 > 0:22:42- I'm so happy. I put - a lot of thought into my dish today.
0:22:42 > 0:22:45- I also worked hard in the kitchen.
0:22:46 > 0:22:48- It was difficult - but I'm very happy.
0:22:48 > 0:22:52- It's nice for people to see - that I can prepare other dishes.
0:22:53 > 0:22:56- I serve fish and chips - in the shop every day.
0:22:56 > 0:23:01- It'd be nice - to be known for something else.
0:23:01 > 0:23:04- Congratulations to Tim...
0:23:05 > 0:23:08- ..and his winning dish, Moch a Mwg.
0:23:08 > 0:23:14- This special dish will be included - on the Cross Foxes menu very soon.
0:23:14 > 0:23:17- From us all here in Dolgellau, - goodnight.
0:23:34 > 0:23:36- S4C Subtitles by Adnod Cyf.
0:23:36 > 0:23:36- .