Cross Foxes, Dolgellau Brwydr y Fwydlen

-*

-Three enthusiastic cooks,

-three dishes...

-..and only one chance

-to impress the judges.

-Welcome to Brwydr Y Fwydlen

-from Cross Foxes in Dolgellau.

-Subtitles

-Cross Foxes is one of

-Wales's most iconic buildings.

-Since being renovated in 2011,

-it has earned prestigious awards...

-..from the likes of Visit Wales

-and the 2012 Good Food Guide.

-Three cooks will battle it out for

-a place on this restaurant's menu.

-They will have to impress

-the owners, Dewi and Nicol Gwynne...

-..along with head chef,

-Kyle Wilkinson.

-There is only one place on the menu,

-so let's meet the contestants.

-My name's Charmian Savill

-and I'm from Machynlleth.

-I think I can offer different

-flavours out of the ordinary.

-I'm interested in fusion cooking...

-..which involves

-mixing different cultures.

-I like combining flavours

-from Malaysia, New Zealand...

-..and Britain.

-My name is Tim Harrison.

-I'm 31 years old

-and I live in Carno.

-My family owns

-a fish and chip shop in Caersws.

-I've entered Brwydr Y Fwydlen

-because I want the chance...

-..to demonstrate

-my flair for cooking...

-..because I don't

-get the chance in the chip shop.

-I'm looking forward...

-..to creating

-a work of art on a plate.

-My name is Emma Vaughan Jones.

-I'm originally from Bethel

-but I've made my home in Porthmadog.

-I'm a primary schoolteacher.

-My friend nominated me

-for this competition.

-I enjoy cooking at home...

-..and like having people to dinner.

-This is a great platform for me

-to experiment with my cooking.

-I think I'm capable of winning

-the contest. I'm very competitive.

-I've prepared the dish often,

-so I'm comfortable cooking it.

-I just hope

-everyone enjoys it on the day.

-Emma, Charmian, Tim, welcome

-to Cross Foxes in Dolgellau.

-Let me introduce you to the team

-who run this happy ship.

-Dewi and Nicol are the owners

-and Kyle is the head chef.

-They will give you a few pointers

-on what they expect from you.

-What would you

-like to see in their dishes?

-Firstly, I'd like to see

-the use of local seasonal produce...

-..which has been cooked

-to a high standard...

-..to demonstrate

-the quality of the produce.

-Nobody wants to go for a meal

-they can prepare at home.

-It's important to have a unique dish

-and one that is unforgettable.

-What would you like to see, Kyle?

-Just to exceed

-the expectations of the customers.

-A few tips there.

-Before you're unleashed

-into this professional kitchen...

-..it might be

-worth your while observing.

-Off you go.

-It was great. I've never seen

-people cook like that before.

-They all had their own stations...

-..and it was nice to see how they

-combined to put the dishes together.

-It was nice seeing them at work.

-I'm a little concerned...

-..about working

-in a professional kitchen...

-..because

-I don't know my way around it.

-The oven and the hot plates are far

-more powerful than what I'm used to.

-The timing will be different.

-Cooking is quicker.

-There are a lot of things

-that could go wrong.

-I hope I don't set off

-the smoke alarm during smoking.

-I hope I don't break anything...

-..or make a mess

-of the smoking process.

-Are you alright, Emma?

-Are you alright, Emma?

-

-Yes, thanks.

-You've obviously decided

-on a dish for the competition.

-What are you going to prepare?

-I'm making duck with creamed

-potatoes, plum sauce and beans.

-Are you used to cooking this dish?

-Yes. We did our own version

-of Come Dine With Me.

-I decided

-to try something different...

-..and made this dish

-for the first time.

-It was a success, so I'm preparing

-it for this competition too.

-What do you think

-of the flavours in this dish?

-It's a good dish. You can't go wrong

-with duck breast and plum sauce.

-My advice is don't add your plums

-too early to the sauce...

-..because they'll fall

-and you'll lose body.

-With the dauphinoise potatoes...

-..you have to do more in advance

-because they take longer to cook.

-Emma's cooking is good. She's learnt

-from her mother and grandmother.

-I'd say she's a very good cook.

-I think she'll do well

-in the competition.

-She's a confident person and that

-will come through in her cooking.

-Good luck, babe.

-I don't know

-what to think at the moment, Tim.

-When we visit contestants, we

-usually turn up in their kitchens.

-Today we're outdoors,

-so explain why we're out here.

-Tomorrow I'm going to be preparing

-tender loin bacon...

-..from Neuadd Fach nearby.

-I'm also going to

-pickle some apples...

-..and make a cheese sauce

-so that it's more like a rarebit.

-As a garnish...

-..I'd like to use something

-from the outdoor pantry...

-..so I'm looking for

-some wood sorrel.

-Wood sorrel has the same sort

-of taste as a Granny Smith apple.

-Really?

-Yes, and it grows in abundance

-in Wales. That's plenty.

-Do you want to try some?

-Kyle, you go first.

-I hope I've picked the right one.

-You get the sourness of the apple.

-You're right,

-it's like a Granny Smith.

-Just like a Granny Smith.

-Your ideas are very original.

-I love cooking and my job

-involves working with food.

-I also like cooking again

-once I come home from work.

-I know that's weird!

-What do you think of Tim's idea?

-I like the idea of the pork

-and the apple and the sorrel.

-It'd be interesting

-to see the rarebit.

-There's mustard in rarebit, and

-mustard and pork, see how it goes.

-Exactly. Pickled apple as well.

-Pickles and cheese,

-apples and pork all together.

-I hope it'll work.

-A happy family on a plate.

-I hope so. That's the idea.

-Are you alright, Charmian?

-Are you alright, Charmian?

-

-A little nervous.

-You still have nails left,

-so you're safe with the scissors!

-What dish are you preparing?

-Mackerel with salsa,

-gooseberry, rocket and parsley.

-I decided to go for mackerel

-because you can eat it warm...

-..or you can eat it cold,

-so it's OK in summer...

-..and winter.

-So it's something

-that would suit different seasons.

-What exactly's

-going into that salsa?

-The gooseberries I'm using

-dried out on the bush, to be honest.

-They're more like raisins.

-They're very, very tasty.

-They're richer tasting

-than regular gooseberries.

-I like the combination

-of sugar and chilli.

-There's a lot of sugar in the sauce

-which accompanies the mackerel.

-The salsa isn't as rich...

-..as the spicy and sweet sauce.

-What do you think of the combination

-of the flavours together?

-It's my kind of dish. I like the

-chilli and hot stuff with the salsa.

-It's good you're using rocket.

-It can take a lot of heat

-with mackerel on top.

-Gold star already!

-My mother likes experimenting.

-She cooks roasts and curries.

-Everything, really.

-Mam is quite good under pressure

-but sometimes she flaps...

-..when things don't go

-the way she wants them to go.

-But more often that not, she's fine.

-It's time for our contestants

-to whet their knives...

-..and step outside

-the comfort of their own kitchens.

-Which of the three will earn a place

-on the Cross Foxes menu?

-.

-Subtitles

-Subtitles

-

-Subtitles

-Three contestants, three dishes and

-one place on the Cross Foxes menu.

-They've watched the experts

-and practised their dishes...

-..but now the competition

-is under way.

-Here we are then,

-the battle is about to begin.

-You only have 40 minutes...

-..to prepare your dish.

-Good luck to all three of you.

-Your time starts now.

-I've forgotten

-the pestle and mortar. Improvise!

-We'll be doing a lot of that today!

-We have to think on our feet.

-Have you tried these

-Ghurkha Hillboy chillies before?

-No, I haven't. Ghurkha Hillboy?

-They're like molasses.

-Yes, but they're very hot.

-Are you alright, Emma?

-Are you alright, Emma?

-

-Yes, thanks.

-How important is it

-that the potatoes go in early?

-Very important. Ideally they need

-to be cooked for 35 minutes.

-I'm going to put them in

-as soon as possible.

-I'm going to grate the cheese

-that goes on top of them.

-I'll be alright then, hopefully.

-Shall I leave you in peace?

-You can come back later.

-I'm just putting the apples...

-..into the pickling liquor.

-I've boiled the vinegar...

-..with star anise

-and put ice in to cool it down.

-Then we'll go for the smoking.

-Hopefully.

-I've only got

-one shot at the smoking.

-I can see you're thinking

-more than the others.

-They are in the thick of it now.

-At the beginning, there was a lot

-of fun and leg pulling going on.

-They were sharing tips and so on.

-But they've gradually

-quietened down...

-..and retreated

-into their own little worlds.

-They have numerous things to do

-within the timescale.

-I think Tim has more to do

-in the allotted time....

-..so his timing has to be precise.

-I think Emma and Charmian

-have taken it more in their stride.

-But it'll be a race to the finish...

-..because that's when the dishes

-have to come together.

-The timing is interesting.

-20 minutes left.

-Half the time has gone.

-Alright, Tim?

-The smoking has worked.

-I think it has. They look smoked.

-I want to get them in the pan now.

-Where's the wood sorrel?

-I'm just using it as a garnish.

-There's no point cooking it

-because it breaks down.

-I'm just using it as a salad,

-a small garnish on the side.

-I think

-the cheese sauce is cooking nicely.

-It looks fine at the moment.

-Is everything alright

-with the mackerel, Charmian?

-I hope part of it will be OK.

-I wasn't happy with the way

-it looked in the packet.

-I should've checked.

-It wasn't what I was expecting.

-Will it affect the dish?

-Perhaps, but I hope not.

-I'll try to disguise it.

-Four minutes. Only four minutes

-to go until you finish your dish.

-Start bringing it all together now.

-10 seconds.

-Five, four, three...

-..two, one...

-..stop!

-Smoky Bacon

-What have you cooked for us?

-Moch a Mwg.

-I've smoked Neuadd Fach

-tender loin bacon...

-..with pickled apple,

-rarebit sauce as a cheese sauce...

-..and a wood sorrel garnish

-that I collected this morning.

-It looks very tasty and it is tasty.

-The smokiness has a strong aroma.

-Yes, I hope so.

-Pork's cooked nice.

-Actually goes well with the rarebit.

-Could they have been softer?

-The idea was for them

-to be totally raw but pickled.

-I've never seen anything like this.

-It's unique.

-Thank you very much.

-Thank you very much.

-

-It's very tasty.

-The panel have tasted your dish.

-What did they say about it?

-I'm glad they said

-the flavours worked together.

-Are you happy?

-Are you happy?

-

-Yes, I think so.

-Delicious. Different.

-I liked the way

-the bacon was smoked.

-It was very smoky

-but not too overpowering.

-I was shocked there weren't

-any mashed potatoes or chips.

-That's a bit different for us.

-Perhaps it needs something extra

-to accompany the dish.

-The way it was presented was nice.

-Spicy Mackerel

-Hello, Charmian.

-What do you have here?

-Mackerel in a spicy sauce...

-..with salsa, rocket and gooseberry.

-It looks wonderful.

-Seafood is local, of course.

-Yes, it's from Aberdovey.

-The sauce is spicy, isn't it?

-Quite spicy, yes.

-Good combination. I like spices.

-It's not too spicy, which is

-what you want in a restaurant.

-I've upset people before.

-It goes well together.

-Less salt, maybe.

-Thank you, Charmian.

-You've heard their feedback. They've

-been discussing your spicy mackerel.

-What did they say?

-What did they say?

-

-They liked the different flavours...

-..and the different spices.

-They said it tasted fresh

-and it was local produce.

-They could get

-all the ingredients locally.

-Nicol choked on a bit of chilli.

-Apart from that,

-it was fairly positive!

-Great! Good luck.

-Thanks.

-It's very tasty but I feel the sauce

-may be too spicy for our customers.

-It'll be a popular choice, but

-you'd have to explain to people...

-..that the sauce is spicy.

-You can get it out fast. It's

-simple, it's what you want. Nice.

-It's a really healthy dish

-with all the oils.

-Siencyn's Duck

-Hello.

-This is Chwadan Siencyn.

-What's the sauce?

-The sauce is made from

-local red wine and plums.

-The duck has been cooked well -

-it's still pink, isn't it?

-It's a bit rare in the middle,

-the ends are alright.

-Getting told you had

-five minutes left, it must be hard.

-The sauce is nice. I like the way

-you've done the plum sauce.

-I like a bit of crunch in my plums.

-Potatoes are perfect

-and the green beans are perfect.

-Thank you very much.

-That was very nice.

-What did they say about your dish...

-..Chwadan Siencyn?

-They enjoyed the dish on the whole.

-The duck

-was a little too pink in parts...

-..but on the whole they enjoyed it.

-It was crispy enough on the outside.

-The potatoes worked out well. There

-was the right amount of garlic.

-They were very happy with it.

-I think it was

-a very well-balanced dish.

-It's nice having duck on the menu

-because it's something special.

-It's not a meal

-you'd have every day.

-I think this dish

-could be prepared...

-..with relative ease as well.

-That's important for us.

-It's given us

-something to think about.

-Welcome back.

-The three of you have worked

-incredibly hard in the kitchen...

-..but as you know,

-there can only be one winner today.

-It's time to reveal...

-..the winner of the 2012

-Brwydr Y Fwydlen at Cross Foxes.

-Tim.

-Congratulations.

-Well done.

-There you go.

-Happy?

-I'm so happy. I put

-a lot of thought into my dish today.

-I also worked hard in the kitchen.

-It was difficult

-but I'm very happy.

-It's nice for people to see

-that I can prepare other dishes.

-I serve fish and chips

-in the shop every day.

-It'd be nice

-to be known for something else.

-Congratulations to Tim...

-..and his winning dish, Moch a Mwg.

-This special dish will be included

-on the Cross Foxes menu very soon.

-From us all here in Dolgellau,

-goodnight.

-S4C Subtitles by Adnod Cyf.

-.