Harbourmaster, Aberaeron Brwydr y Fwydlen

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-Three enthusiastic chefs,

-three dishes...

-..and one chance

-to impress the judges.

-Join us at Aberaeron's Harbourmaster

-Hotel for Brwydr Y Fwydlen.

-Subtitles

-The Harbourmaster is one of Wales's

-most popular restaurants.

-Since opening in 2002, it has won

-numerous accolades for its food...

-..including

-a True Taste Wales award.

-This week, our chefs

-will be battling for a place...

-..on this famous restaurant's menu.

-They must impress its owner, Menna

-Heulyn, and head chef Kelly Thomas.

-Concocting a suitable dish

-for the menu is no easy task.

-There's only room for one.

-Let's meet the contestants.

-My name's Esyllt Roberts

-and I'm originally from Maenclochog.

-I'm currently studying International

-Hospitality Management in Surrey.

-I like experimenting with different

-flavours and their presentation.

-I also like

-coming up with original recipes.

-I entered Brwydr Y Fwydlen

-because friends and family...

-..have tried to persuade me to go on

-Come Dine With Me or MasterChef.

-I saw an advertisement for the

-programme, so I thought, why not?

-My name's Wayne Delve.

-I'm originally from Crymych.

-I now live in Cardigan and work

-for Mansel Davies and Son...

-..as a sales manager

-of Volvo lorries.

-I've been interested in cooking

-for a long time.

-I'm a great food lover.

-I like the way a dish is presented.

-It's vital to get the flavours right

-and cooking is a great way to relax.

-I'm Dorothy Williams

-from Lampeter.

-What I like best about cooking...

-..is people complimenting my cooking

-and appreciating my food.

-It's nice

-when people come back for more.

-One of the ladies in church

-nominated me for the competition.

-She told me she was nominating me

-and asked if I'd be willing.

-I thought, why not,

-I might as well have a go!

-I've watched plenty of cookery shows

-on TV and I would like to take part.

-Esyllt, Wayne, Dorothy.

-Welcome. Give us a smile.

-You don't bite, do you?

-Of course not!

-These are our three contestants.

-They have the relevant talent

-and skills...

-..to win a place on the menu.

-Two of you will be disappointed...

-..because there is only room

-for one dish.

-What kind of dishes

-should they be preparing?

-I hope you've looked at our menu.

-I'd like a dish that would blend in

-but also offer something extra.

-I'm looking for that element

-of surprise, the wow factor.

-I'd like to see you

-using local produce in season...

-..which is practical

-in a busy kitchen.

-They've given you

-plenty to think about.

-It's important that you have time

-to practise, so off you go.

-Thank you.

-I'm feeling nervous, to be honest,

-having seen what goes on...

-..and how much work

-goes into preparing a meal.

-It's been a good experience...

-..seeing a professional kitchen

-at work.

-It's given me plenty to think about.

-I'm a bit more nervous

-about the competition now...

-..after seeing the challenge

-I'm facing.

-But I'm confident

-I can give it my best shot.

-We'll see what happens.

-Hello.

-Hello.

-

-Hello, Kelly. Come in.

-What have you decided

-to cook for me?

-Since the challenge was set,

-I've given it a lot of thought.

-It has to be something tasty

-and seasonal...

-..so I'm going for a rump of lamb.

-I'm going to steam some vegetables.

-I've chosen cauliflower,

-asparagus, carrots...

-..and Pembrokeshire new potatoes.

-I think they'll enhance the dish.

-The dish will be served...

-..with Madeira sauce.

-Do you think it's suitable

-for the Harbourmaster?

-I'm not sure.

-I've looked at your menu.

-I've seen the way things operate

-at the Harbourmaster.

-It's all very professional.

-Order is crucial.

-I feel it's a nice dish to serve.

-I hope whoever's judging it...

-..will like it.

-Dad likes cooking

-and he works well under pressure.

-I know he'll cope with the pressure.

-He's fond of cooking.

-He's off in his own little world

-and shuts himself off.

-Cooking is his way of relaxing.

-Good luck, Dad.

-Hello. Come in.

-Thank you.

-You've had time to think about

-the dish you're going to prepare.

-What have you come up with?

-What have you come up with?

-

-Coq au vin.

-It's a French dish,

-but I'm giving it my own twist...

-..using local produce

-and a modern technique.

-Coq au vin is a simple dish,

-and this is a competition.

-You will have to impress Kelly

-and Menna on so many levels.

-Have you given yourself

-enough of a challenge?

-Yes, I believe I have.

-Mine will look different

-on the plate.

-It's going to be colourful.

-People may think it's easy to make,

-but you must get the meat right...

-..so that it melts in the mouth.

-It's quite a challenge

-to cook it in the allotted time.

-I'm looking forward to your version.

-It's quite a traditional dish,

-but I look forward to seeing yours.

-Did you look at the menu

-before you started?

-Yes, that's one of the reasons

-why I chose chicken.

-Naturally, it included a lot of fish

-because they're by the sea...

-..as well as different meats,

-but not many chicken dishes.

-I thought this was a good dish

-because if they like it...

-..it's a handy meal

-to serve in winter.

-Good afternoon. Welcome. Come in.

-Thank you very much.

-Thank you very much.

-

-How are you?

-I don't want to panic you, Dorothy,

-but the big day is approaching.

-You've had time to plan your dish.

-What have you decided to cook

-for the competition?

-Lamb on a bed of rosti...

-..served with a sauce...

-..made from black pepper and

-Felinfoel Double Dragon mustard...

-..which has a bit of a kick to it.

-It has a bit of oomph!

-What do you think

-about what you've heard...

-..in terms

-of what you're looking for?

-It has to be challenging

-and has to include local produce.

-Does the dish fit the brief?

-Does the dish fit the brief?

-

-Yes, I'd say so.

-It sounds very tasty

-and there's plenty going on.

-I'm slightly concerned

-about how long it takes to cook.

-Are you nervous?

-Yes, because I've never

-really done anything like this.

-It all has to come together

-within the allotted time.

-I have to make sure the ingredients

-are ready at the same time.

-What better way

-of saying good luck...

-..than with a slice of cake

-that you baked yourself?

-Thank you very much.

-Go for it.

-It's time for our contestants

-to sharpen their knives...

-..and step outside the comfort

-of their own kitchens...

-..into a professional kitchen.

-Which of them

-has the talent to make their mark?

-It could be the beginning

-of a new career for one of them...

-..as it was for Kelly.

-After the break,

-we'll turn up the heat...

-..and find out which of the three

-will win tonight's challenge.

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-Subtitles

-Subtitles

-

-Subtitles

-Our contestants have had a glimpse

-of the challenge that awaits them...

-..as they prepare one dish to be

-included on the Harbourmaster menu.

-Wayne, Esyllt, Dorothy...

-..the big moment has arrived...

-..and the competition

-is about to start.

-You have 40 minutes...

-..to create the perfect dish

-and prove you're good enough...

-..to be included on the menu.

-Your time starts... now.

-Good luck.

-Is everything OK, Esyllt?

-Yes. The pan had been on the heat

-too long when I added the butter.

-Apart from that, I think it's OK.

-So, nothing's gone wrong so far?

-Not really, no.

-How are you for time?

-I think it should be fine.

-I'm just waiting

-for things to cook now.

-Wayne? Are you enjoying the buzz?

-You're just in time.

-I need some help.

-What do you want me to do?

-What do you want me to do?

-

-No, it's all OK. It's very hot here.

-Very, very hot.

-The sauce is reducing now.

-How did you do that?

-I've added a shallot and garlic

-for more flavour.

-I've put a good slug

-of Madeira wine in.

-Some perspiration too?

-Some perspiration too?

-

-No. That's why I'm standing back!

-I'm going to add some chicken stock.

-I'm going to add some chicken stock.

-

-Are you embarrassed?

-You're very red.

-What are you doing now?

-I'm preparing the rosti now -

-potatoes, chives and egg yolk.

-The meat is already in the oven.

-The mushrooms have been stuffed

-and are in the oven too.

-I have to admit,

-you seem very cool at the moment.

-Has anything gone wrong so far?

-I don't think so.

-I wouldn't panic anyway.

-Four minutes left.

-How's it going, Wayne?

-It looks ready.

-I'm not sure.

-I'm just finishing up now.

-Are you happy so far?

-The time has flown.

-I don't know where it went.

-Are you happy with the meat?

-We'll see.

-Is that local meat?

-It's from Gotrel Farm in Cardigan.

-Are you happy with the meat?

-Are you happy with the meat?

-

-Yes, I'm happy.

-How are you, Esyllt?

-Fine. The time went much quicker

-than I expected.

-Will it be ready in time?

-Will it be ready in time?

-

-Yes, I think so.

-Two minutes to go.

-How are things shaping up?

-Yes, it's coming together.

-Just over a minute to go. Alright?

-Yes.

-Yes.

-

-Last-minute touches.

-Alright, Wayne?

-Yes, it's coming...

-..considering

-how much pressure I'm under.

-Are you still perspiring?

-Are you still perspiring?

-

-Where am I?

-Get ready to start serving.

-Ten seconds.

-Five, four...

-..three, two, one.

-Stop! Put everything down.

-Earlier, you said you were nervous

-and your hands were shaking...

-..but to me, you seemed

-completely cool throughout.

-I blocked it all out...

-..and tried to concentrate

-on what I was doing.

-My stomach was churning.

-It looks wonderful. I'm sure

-you can't wait to get stuck in.

-A lot of work has gone into it.

-The sauce, the mushrooms

-and the potato.

-The meat has been cooked well.

-It's nice and pink.

-The vegetables taste great.

-The vegetables taste great.

-

-The meat is perfect.

-That's a little different.

-I can taste cheese.

-It's a blue cheese and mint crumble.

-It's very nice.

-The sauce is nice -

-the black pepper gives it a kick.

-Yes, the sauce

-definitely has a kick.

-Well done. A very good dish.

-Congratulations.

-Are you happy

-with Menna and Kelly's comments?

-Yes. Thank you very much.

-How was it for you?

-How was it for you?

-

-Alright. The nerves got to me.

-The peppercorns went everywhere.

-I tried to keep my cool

-and I got there in the end.

-It feels as if

-we're on roller skates!

-It looks wonderful.

-It looks very good.

-Did you have enough time?

-Everything was ready at the same

-time, so it was a bit of a rush.

-Very tasty.

-Very tasty.

-

-The chicken's nicely cooked.

-It's nice and moist.

-You timed it just right.

-Perhaps the green vegetables

-could have been more al dente.

-Yes, I know.

-But overall, the food tastes good.

-Lovely. Well done.

-Good work.

-There's one man left.

-Are you alright?

-Are you alright?

-

-Yes, I've come up with a dish.

-We'll see what they think of it.

-What do you think

-about the presentation?

-Colourful.

-Colourful.

-

-And very clean too.

-Can we try it?

-Can we try it?

-

-The veg give al dente a new meaning.

-Alright, we'll find out now.

-Thank you.

-The meat is tender.

-The meat is wonderful.

-The vegetables needed a bit more.

-The last five minutes flew by.

-I think we'll have

-more sauce on the meat.

-It's easy to add more sauce

-but difficult to take it off.

-I like the idea

-of serving sauce in a jug.

-It tastes great.

-It's Madeira sauce

-with a little added thyme.

-Well done. Thank you.

-Dorothy and Esyllt,

-come and join us here, please.

-I'd like to congratulate you all.

-You did very well.

-It was quite a challenge to produce

-a dish in the allotted time.

-You've had positive feedback

-from Menna and Kelly.

-It's time for them

-to deliberate further...

-..to choose one of you

-and one of the dishes...

-..to be included

-on the Harbourmaster menu.

-Thank you, and we'll see you later.

-Thank you, and we'll see you later.

-

-Thank you.

-The Dragon's Tongue...

-..Special Lamb and Coq Au Vin.

-The three dishes earned high praise

-from Menna and Kelly.

-But as you've known

-throughout this competition...

-..only one of the dishes can earn

-a place on the Harbourmaster menu.

-Before we reveal the winner

-of the challenge...

-..Menna and Kelly

-would like to say a few words.

-Your dish was very good, Esyllt.

-It was presented nicely

-and looked modern. Well done.

-What did you think, Kelly?

-Your sauce was perfect

-and the meat was well-cooked.

-The vegetables

-were a little overcooked for me.

-I'd have liked to have seen

-more use of local produce too.

-Dorothy, your dish

-was very nice as well.

-There was a good combination

-of local produce...

-..and you'd obviously

-done your research.

-The lamb was cooked well

-and I liked the potato...

-..underneath the meat.

-Using the mustard in the sauce

-was very original.

-That was a new concept for me.

-Yours was the best-cooked meat

-in the competition, Wayne.

-Perfect.

-Perfect.

-

-It was delicious, so well done.

-Congratulations to the chef

-and the animal! It was very nice.

-I also thought the presentation

-was attractive.

-You have a good eye for gauging

-what attracts people to the food.

-It's a pity that the vegetables

-weren't cooked for long enough.

-You could have added something extra

-for that wow factor.

-You've heard your feedback.

-It's now time to discover

-which one of you...

-..has won Brwydr Y Fwydlen

-here at the Harbourmaster.

-This has been a difficult decision

-because you are strong contestants.

-You did a remarkable job

-of serving the dishes...

-..and the flavours were very good.

-We'll need the winner

-to work alongside us...

-..to perhaps change certain elements

-of the dish...

-..to ensure it reaches

-the requirements.

-We've chosen a winner...

-..based on the wide use

-of local produce.

-Dorothy.

-Thank you.

-Are you alright?

-Congratulations.

-Didn't you expect to win?

-No.

-Kelly, I think you should confirm

-that she's the winner.

-Well done.

-I didn't think my dish

-was of a high enough standard.

-I just did my best.

-I never thought I'd win.

-Then I saw the meal,

-Tafod Y Ddraig, on the menu.

-Amazing is the only way

-to describe it!

-Dorothy Williams's

-Tafod Y Ddraig reigned supreme...

-..earning its place

-on the Harbourmaster menu.

-It will be included

-for the coming months.

-The battle continues for Dorothy

-as she faces more judges.

-You, the viewers.

-From the Harbourmaster, goodnight.

-S4C Subtitles by Adnod Cyf.

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