0:00:00 > 0:00:03- Three enthusiastic cooks, - three dishes...
0:00:03 > 0:00:06- ..and one opportunity - to please the judges.
0:00:06 > 0:00:10- We're at Llys Meddyg in Trefdraeth. - Welcome to Brwydr Y Fwydlen.
0:00:11 > 0:00:13- Subtitles
0:00:18 > 0:00:20- Subtitles
0:00:25 > 0:00:27- Subtitles
0:00:38 > 0:00:42- Llys Meddyg in Trefdraeth is one of - Wales's most popular restaurants.
0:00:43 > 0:00:46- Since opening in 2003, - it has earned its reputation...
0:00:47 > 0:00:51- ..for serving high-quality food - made from local produce.
0:00:52 > 0:00:54- Three local cooks...
0:00:55 > 0:00:58- ..will battle it out - for a place on the menu.
0:00:58 > 0:01:00- With only one place up for grabs...
0:01:01 > 0:01:05- ..they must impress - owner Ed and his entire team.
0:01:05 > 0:01:10- They must prove themselves - and demonstrate their talents...
0:01:10 > 0:01:13- ..in the heat - of a professional kitchen.
0:01:13 > 0:01:15- Let's meet the contestants.
0:01:19 > 0:01:21- I'm Julliet.
0:01:22 > 0:01:26- I'm originally from Indonesia - but currently live in Pembrokeshire.
0:01:28 > 0:01:30- My name's Phillip Jones.
0:01:31 > 0:01:34- I'm from Llanpumsaint, a village - seven miles from Carmarthen.
0:01:35 > 0:01:40- My name's Dilwen. - I live in Penlan near Treffynnon.
0:01:40 > 0:01:45- I've inherited my love of cooking - from my grandmother.
0:01:46 > 0:01:51- She used to cook for the family - and prepared mostly basic food.
0:01:51 > 0:01:55- As a farmer and a producer of food, - as it were...
0:01:55 > 0:01:59- ..I have - a close relationship with it.
0:01:59 > 0:02:02- It goes beyond - being just a food producer.
0:02:03 > 0:02:06- I love dealing with ingredients...
0:02:06 > 0:02:09- ..and making nutritious, - tasty meals from them.
0:02:09 > 0:02:13- I learned to cook - as a child at home with my mother.
0:02:14 > 0:02:17- I used to enjoy baking cakes.
0:02:17 > 0:02:22- I'd lick the mixture off the wooden - spoon. It all stems from that.
0:02:27 > 0:02:30- Dilwen, Phillip, Julliet...
0:02:30 > 0:02:32- ..welcome to Llys Meddyg.
0:02:32 > 0:02:36- As you know, this restaurant - is famous in this region...
0:02:36 > 0:02:42- ..and is renowned for using - local and seasonal produce.
0:02:42 > 0:02:46- Only the highest-quality food - makes it on to the menu.
0:02:47 > 0:02:49- That should make you nervous!
0:02:50 > 0:02:52- I'd like to introduce you - to the team.
0:02:53 > 0:02:55- This is Ed, - the owner of Llys Meddyg.
0:02:55 > 0:02:59- Rhys, in the centre, - is one of the chefs here...
0:02:59 > 0:03:02- ..and Paul at the end - is the head chef.
0:03:02 > 0:03:08- What would you, as the owner, like - to see in a dish at Llys Meddyg?
0:03:09 > 0:03:14- You have to look at what's around - you and local is very important.
0:03:14 > 0:03:18- The quality of the ingredients - is also extremely important.
0:03:19 > 0:03:22- In terms of cooking, - keep it as simple as you can.
0:03:22 > 0:03:25- Concentrate on core flavours.
0:03:25 > 0:03:29- As someone who works in the kitchen, - what would you like to see, Rhys?
0:03:30 > 0:03:32- It's important to use local produce.
0:03:33 > 0:03:35- We use - lots of plants from the region.
0:03:35 > 0:03:39- I think that's how we differ...
0:03:40 > 0:03:43- ..from all - the other restaurants in the area.
0:03:43 > 0:03:47- Paul, you're the boss - in the kitchen. You've got the whip.
0:03:47 > 0:03:50- Do you have any tips - to the three contestants?
0:03:51 > 0:03:55- Keep it as simple as possible. - Don't overcomplicate your flavours.
0:03:55 > 0:03:58- Use regional, seasonal products.
0:03:58 > 0:04:00- The kitchen awaits.
0:04:00 > 0:04:05- I think it's an idea for you to see - how a professional kitchen operates.
0:04:05 > 0:04:07- Off you go.
0:04:23 > 0:04:26- There are five items - on your dessert list.
0:04:27 > 0:04:30- I'd like to be preparing - the Welsh cheeses!
0:04:35 > 0:04:38- Can I try one? It's delicious.
0:04:41 > 0:04:44- The kitchen's small - but it works for them.
0:04:44 > 0:04:47- They know where they're meant to be.
0:04:47 > 0:04:50- I don't know how I'd fit in there!
0:04:50 > 0:04:52- The chefs are all very friendly.
0:04:53 > 0:04:55- They're knowledgeable.
0:04:55 > 0:04:58- They're willing to help us all...
0:04:59 > 0:05:03- ..and they - explain things very clearly.
0:05:03 > 0:05:08- It's a dream for anyone who enjoys - food and enjoys preparing food...
0:05:08 > 0:05:13- ..to work in a professional kitchen - to gain that experience.
0:05:13 > 0:05:17- I'd relish that opportunity.
0:05:28 > 0:05:30- Ooh, good morning.
0:05:30 > 0:05:32- Hello.
0:05:37 > 0:05:40- What dish are you preparing - for the competition?
0:05:41 > 0:05:43- It's called Opor Jawa.
0:05:43 > 0:05:48- It's the staple food - of ordinary folk in eastern Java.
0:05:48 > 0:05:51- I know you're a fan - of these flavours.
0:05:51 > 0:05:55- Yes, I am. There's a lot of things - I've used before, some I haven't.
0:05:56 > 0:05:57- That's going to be interesting.
0:05:57 > 0:05:59- That's going to be interesting.- - Your eyes are huge at the moment.
0:06:00 > 0:06:03- How long have you known Julliet - and how do you know her?
0:06:04 > 0:06:07- I've known her for about 12 years.
0:06:07 > 0:06:11- She attended my Welsh classes.
0:06:11 > 0:06:13- She was full of life.
0:06:13 > 0:06:18- She brought exotic fruits, - vegetables and different foods...
0:06:18 > 0:06:20- ..for us to try in class.
0:06:20 > 0:06:23- Everybody liked her - because she's such a character.
0:06:34 > 0:06:37- Hello, how are you? Come in.
0:06:42 > 0:06:45- You've started already, Dilwen. - Are you alright?
0:06:46 > 0:06:48- Good, thank you.
0:06:48 > 0:06:51- Are you preparing crab - for your main dish?
0:06:52 > 0:06:55- No, I've chosen to make a starter.
0:06:55 > 0:06:59- The crab comes from Abercastle...
0:07:00 > 0:07:03- ..and my sister's partner - fishes for crab.
0:07:03 > 0:07:06- The chillies - come from Mam and Dad's garden.
0:07:06 > 0:07:08- So does the mint.
0:07:09 > 0:07:12- The spring onions - come from Graham's parents' garden.
0:07:13 > 0:07:15- It's all local produce.
0:07:15 > 0:07:19- I'll let you get on with it. - We'll watch you at work.
0:07:19 > 0:07:22- It's nice - the family element comes in...
0:07:22 > 0:07:25- ..and coincides - with the local produce.
0:07:25 > 0:07:29- Yes, fantastic produce. - Really good seasonal.
0:07:29 > 0:07:32- Her family's got the crab. - It's brilliant.
0:07:32 > 0:07:36- I'm jealous. - I might be getting contacts off her!
0:07:36 > 0:07:41- It's a very pertinent dish - to what we can put on the menu.
0:07:41 > 0:07:44- How long have you been with Dilwen?
0:07:44 > 0:07:45- Just over 10 years.
0:07:45 > 0:07:47- Just over 10 years.- - You must know her well.
0:07:47 > 0:07:49- Yes, I do.
0:07:49 > 0:07:53- Would you say Dilwen's competitive?
0:07:53 > 0:07:57- Yes, I'd say so, but she hides it - well. I know she wants to win.
0:08:12 > 0:08:14- Are you alright, Phillip?
0:08:15 > 0:08:16- No.
0:08:17 > 0:08:21- You've had time to think of a dish - for the competition...
0:08:21 > 0:08:25- ..now the challenge has been set - by the owner and his team.
0:08:25 > 0:08:27- I'm guessing you're making pudding?
0:08:27 > 0:08:30- I'm guessing you're making pudding?- - Yes, a summer fruits horn.
0:08:31 > 0:08:33- I chose that name...
0:08:33 > 0:08:37- ..because - it's a variation of a cream horn.
0:08:38 > 0:08:41- So I'm calling it a horn.
0:08:41 > 0:08:46- I hope - it's a relatively unique idea.
0:08:46 > 0:08:50- Miriam, as Phillip's daughter, - you must know him well.
0:08:51 > 0:08:52- Very well.
0:08:52 > 0:08:55- Tell me about his cooking skills.
0:08:55 > 0:09:01- I think he's pretty good. - He's never made a disgusting meal.
0:09:02 > 0:09:04- He's good. I enjoy his cooking.
0:09:05 > 0:09:07- That says a lot.
0:09:07 > 0:09:11- Perhaps it looks simple - but it's quite scientific.
0:09:11 > 0:09:16- It's a technical dish. The pastry - and the ingredients must be right.
0:09:16 > 0:09:19- With pastry, you can't cut corners.
0:09:19 > 0:09:21- It'll go pear shaped.
0:09:22 > 0:09:24- Great!
0:09:24 > 0:09:28- It's time for our contestants - to sharpen their knives.
0:09:28 > 0:09:32- They must step outside - the comfort of their own kitchens...
0:09:32 > 0:09:34- ..into a professional kitchen.
0:09:35 > 0:09:38- Do they have the gift - and the ability to make their mark?
0:09:39 > 0:09:43- In Part 2, we'll turn up the heat - to find out which of the three...
0:09:43 > 0:09:46- ..will win their place - on the Llys Meddyg menu.
0:09:48 > 0:09:48- .
0:09:55 > 0:09:55- Subtitles
0:09:55 > 0:09:57- Subtitles- - Subtitles
0:10:01 > 0:10:05- Three cooks, three dishes, but only - one place on the Llys Meddyg menu.
0:10:06 > 0:10:10- They've watched the experts and - practised their dishes at home...
0:10:10 > 0:10:12- ..but now the contest begins.
0:10:13 > 0:10:16- Here we are then, - the battle is about to commence.
0:10:17 > 0:10:21- I'm sure you've added the finishing - touches to your dishes at home...
0:10:22 > 0:10:25- ..but this is where - the real test begins.
0:10:25 > 0:10:28- You will be - competing against each other.
0:10:29 > 0:10:32- You have an hour to prepare...
0:10:32 > 0:10:35- ..cook and present your dish.
0:10:35 > 0:10:39- There will be room for just - one of you on the Llys Meddyg menu.
0:10:40 > 0:10:44- Good luck to all three of you. - Your time starts now.
0:11:14 > 0:11:19- From what I can see, they're all - lost in their own worlds...
0:11:19 > 0:11:23- ..concentrating - on their individual dishes.
0:11:23 > 0:11:26- Different smells - are beginning to emanate.
0:11:27 > 0:11:31- Things are progressing - to the next level.
0:11:56 > 0:11:59- How are things in general?
0:11:59 > 0:12:05- I have to wait for the pastry dough - in the fridge to cool.
0:12:06 > 0:12:08- It's a bit of an odd contrast.
0:12:09 > 0:12:11- The dough has to be cold...
0:12:11 > 0:12:15- ..so that I can roll it out - before the butter melts.
0:12:15 > 0:12:17- It must be as cold as possible.
0:12:27 > 0:12:31- Half an hour to go, Dilwen. - Is the pressure getting to you?
0:12:32 > 0:12:35- Yes, it's very warm in here. - I'm preparing the salsa now.
0:12:36 > 0:12:40- I've timed it right, - so hopefully it will all go well.
0:12:40 > 0:12:42- Hopefully!
0:12:46 > 0:12:49- Half an hour to go, Julliet. - How's it going?
0:12:50 > 0:12:53- It's going very well. No problem.
0:12:53 > 0:12:58- I noticed earlier that it's handy - having strong men in the kitchen.
0:12:58 > 0:13:01- You've had trouble - opening a few lids.
0:13:01 > 0:13:05- Yes, they've helped a lot, - otherwise it'd be SOS all the time!
0:13:08 > 0:13:09- Half an hour to go.
0:13:40 > 0:13:42- Quarter of an hour left.
0:13:42 > 0:13:44- It's hotting up in here...
0:13:45 > 0:13:47- ..now that the food is cooking.
0:13:47 > 0:13:52- Everyone seems to be doing a lot - of tasting as they're going along.
0:13:52 > 0:13:55- It's all about timing.
0:13:55 > 0:13:58- They're hovering over the stove.
0:13:58 > 0:14:02- Phillip is checking - the pastry horns in the oven.
0:14:02 > 0:14:07- Now you start noticing them - panicking more about the time...
0:14:07 > 0:14:10- ..than they did at the beginning.
0:14:24 > 0:14:27- Five minutes to go - until your time's up.
0:14:49 > 0:14:51- A minute to go.
0:15:03 > 0:15:05- Time's up.
0:15:15 > 0:15:19- I'm pleased - it all worked out OK in the end.
0:15:20 > 0:15:24- I wasn't completely satisfied - with the presentation.
0:15:24 > 0:15:28- I'm sure there are many women - right across Wales going...
0:15:29 > 0:15:32- .."Well, - they were rubbish cream horns."
0:15:32 > 0:15:34- I was slightly concerned...
0:15:34 > 0:15:38- ..about using the cooker...
0:15:38 > 0:15:40- ..because I'm not used to it.
0:15:40 > 0:15:43- Apart from that, - everything went well.
0:15:43 > 0:15:47- Julliet and Phillip's dishes - looked great.
0:15:47 > 0:15:53- I'm up against it, so we'll see what - Ed and the chefs thought of mine.
0:15:53 > 0:15:57- Abercastle Spider Crab Cakes
0:16:02 > 0:16:07- Great. Thanks very much. - So what's the dish called?
0:16:07 > 0:16:09- Cacen Crainc Abercastell.
0:16:10 > 0:16:12- I think I'll dive straight in.
0:16:13 > 0:16:17- What's good about spider crab? - The sweetness, isn't it?
0:16:17 > 0:16:21- It's in season at the moment - and it was caught locally.
0:16:21 > 0:16:26- It's got the sweetness to go with - the chilli and the spring onions.
0:16:28 > 0:16:31- The balance is perfect. Brilliant.
0:16:31 > 0:16:33- Do you want to try, Chris?
0:16:36 > 0:16:39- With crab, make sure - you get all the shell out of it.
0:16:40 > 0:16:41- There's a little bit of shell in it.
0:16:41 > 0:16:43- There's a little bit of shell in it.- - Right, OK.
0:16:43 > 0:16:46- Really exciting flavours. - Gets your mouth going.
0:16:53 > 0:16:57- It tastes great. - The flavours are clear.
0:16:57 > 0:17:00- All the ingredients - work together very well.
0:17:00 > 0:17:03- I think it's very tasty.
0:17:03 > 0:17:05- Thank you very much.
0:17:05 > 0:17:06- Thank you very much.- - Good luck.
0:17:07 > 0:17:10- Summer Fruits Horn
0:17:17 > 0:17:21- Thank you very much. Can you tell me - what the dish is called?
0:17:21 > 0:17:23- Utgorn Ffrwythau'r Haf.
0:17:24 > 0:17:28- It looks delicious. - It's got a nostalgic value to it.
0:17:35 > 0:17:38- Summery, nice and light.
0:17:41 > 0:17:43- Yes, it's nice.
0:17:47 > 0:17:49- Nice and acidic.
0:17:49 > 0:17:53- Leaves a clean mouth. - Nice way to finish a meal.
0:18:00 > 0:18:03- It's light and tasty.
0:18:04 > 0:18:08- You've obviously gone to - a lot of effort...
0:18:08 > 0:18:12- ..to source local ingredients, - which is nice to see.
0:18:13 > 0:18:16- Why did you choose - to make this dessert?
0:18:16 > 0:18:22- I thought about Llys Meddyg's ethos - - local and foraged.
0:18:22 > 0:18:27- I thought the cream horn was a good - way of combining those elements.
0:18:27 > 0:18:30- Its name, summer fruits horn...
0:18:30 > 0:18:34- ..sums up the season's yield - in this region.
0:18:34 > 0:18:37- I think it's very tasty. Good luck.
0:18:44 > 0:18:46- Thank you very much.
0:18:47 > 0:18:49- You're welcome.
0:18:49 > 0:18:54- You have some Asian influences - in here. Whereabouts are you from?
0:18:54 > 0:18:58- From Indonesia. - It's called Opor Jawa.
0:19:05 > 0:19:09- Very nice. There's coconut, chilli. - Nicely balanced.
0:19:17 > 0:19:21- It's a nice kick. Nice kick in it - but not too overpowering.
0:19:22 > 0:19:24- You could eat quite a lot.
0:19:25 > 0:19:28- That's nice. - It's good. Well balanced.
0:19:28 > 0:19:31- What did you say was in the sauce?
0:19:31 > 0:19:35- Many ingredients - like ginger, chilli...
0:19:36 > 0:19:38- ..shallot, garlic...
0:19:38 > 0:19:41- ..and galingale, vegetables.
0:19:41 > 0:19:44- It has a very nice taste.
0:19:44 > 0:19:45- Delicious.
0:19:46 > 0:19:49- Thank you very much. - Great dish. Good luck.
0:19:52 > 0:19:57- I think we've had three - really different types of dishes.
0:19:58 > 0:20:01- The crab cakes - seems the more logical one.
0:20:02 > 0:20:06- In the way it was formatted, - it could slide straight on.
0:20:06 > 0:20:10- It was delicious. - It looks very nice on the plate.
0:20:10 > 0:20:15- All the ingredients are local, - which would look good on our menu.
0:20:15 > 0:20:18- I think it would work really well.
0:20:21 > 0:20:25- Nothing on the plate comes from - the area, which is disappointing...
0:20:25 > 0:20:28- ..because - it looks and tastes so good.
0:20:28 > 0:20:30- I really like it.
0:20:31 > 0:20:33- Another good dish.
0:20:33 > 0:20:39- He's gone to a lot of effort - to source local ingredients...
0:20:39 > 0:20:42- ..for his dessert.
0:20:42 > 0:20:46- It doesn't look great on a plate, - but with a bit of tweaking...
0:20:47 > 0:20:49- ..there's potential in it.
0:20:49 > 0:20:53- We've got a bit to think about. - We'll make a decision shortly.
0:21:00 > 0:21:02- Dilwen, Julliet and Phillip...
0:21:03 > 0:21:07- ..let me congratulate you all - for reaching this far...
0:21:07 > 0:21:11- ..and for the way you - conducted yourselves in the kitchen.
0:21:11 > 0:21:15- It's obvious you're all - at home in the kitchen.
0:21:15 > 0:21:19- But I'm not the judge! - I'll leave it to the experts.
0:21:19 > 0:21:25- Ed and his team will decide which - dish will win a place on the menu...
0:21:25 > 0:21:27- ..at Llys Meddyg.
0:21:27 > 0:21:32- What are your overall thoughts about - the standard of the competition?
0:21:32 > 0:21:35- All three of them - did very, very well.
0:21:36 > 0:21:38- I enjoyed all dishes. Really tasty.
0:21:38 > 0:21:44- As you know, - there can only be one winner.
0:21:44 > 0:21:46- Rhys will now reveal who has won.
0:21:47 > 0:21:51- When you're ready, please reveal - which of the three dishes...
0:21:51 > 0:21:54- ..is worthy of a place - on the Llys Meddyg menu.
0:21:55 > 0:21:59- The winner and the dish that will - be included on our menus is...
0:22:07 > 0:22:09- ..Dilwen with her crab cakes.
0:22:09 > 0:22:11- Well done.
0:22:12 > 0:22:13- Congratulations.
0:22:14 > 0:22:16- Many congratulations.
0:22:16 > 0:22:20- Well done. Wonderful.
0:22:21 > 0:22:24- I'm sure - there are more cwtches on the way!
0:22:25 > 0:22:30- Congratulations to Dilwen, winner - of Brwydr Y Fwydlen at Llys Meddyg.
0:22:31 > 0:22:35- Dilwen's dish will of course - be included on the menu.
0:22:35 > 0:22:37- Until next time, goodnight.
0:22:44 > 0:22:48- I'm thrilled because - so many people have helped me.
0:22:48 > 0:22:53- My parents grew the vegetables and - Graham's parents have helped too.
0:22:53 > 0:22:58- We've all pulled together and - Sandra and Nev provided the crab.
0:22:58 > 0:23:00- This is for them too.
0:23:00 > 0:23:02- What are your plans for the future?
0:23:03 > 0:23:06- I'm at home looking after - the children at the moment.
0:23:07 > 0:23:10- I could possibly - fit in work around them...
0:23:10 > 0:23:14- ..and start up my own business - using my baking skills.
0:23:34 > 0:23:36- S4C Subtitles by Adnod Cyf.
0:23:36 > 0:23:37- .