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0:00:00 > 0:00:03- Three enthusiastic cooks, - three dishes...
0:00:03 > 0:00:06- ..and one opportunity - to impress the judges.
0:00:06 > 0:00:09- Today, - we're at Plas Bodegroes in Pwllheli.
0:00:09 > 0:00:11- Welcome to Brwydr y Fwydlen.
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0:00:44 > 0:00:49- Plas Bodegroes is one of the - most popular restaurants in Wales.
0:00:49 > 0:00:54- Since opening its doors in 1986, - the restaurant has won many awards.
0:00:54 > 0:00:57- These include - the Assembly Award for Tourism.
0:01:00 > 0:01:03- This week, - three local chefs go head to head.
0:01:03 > 0:01:07- They want their dish to appear - on the restaurant's menu.
0:01:07 > 0:01:10- They must impress the proprietor, - Chris Chown.
0:01:11 > 0:01:15- The other man they must impress - is the head chef, Hugh Bracegirdle.
0:01:15 > 0:01:19- It won't be easy - to secure their place on the menu.
0:01:19 > 0:01:21- They must show their skills...
0:01:21 > 0:01:25- ..under the extreme pressure - of the kitchen's heat.
0:01:25 > 0:01:27- Time to meet the contestants.
0:01:36 > 0:01:38- I'm Ieuan Evans from Bethel.
0:01:39 > 0:01:41- I started to cook at home.
0:01:41 > 0:01:45- I cooked with my family, - who all said I was pretty good.
0:01:46 > 0:01:50- I decided to attend Coleg Menai - to study cookery there.
0:01:50 > 0:01:53- It will be some challenge, - but I think I can win.
0:01:55 > 0:01:57- My name is Enlli Pugh.
0:01:57 > 0:01:59- I live in Botwnnog.
0:01:59 > 0:02:01- I'm a student in my second year...
0:02:02 > 0:02:05- ..at Coleg Meirion Dwyfor - studying catering.
0:02:05 > 0:02:08- I've been there for two years.
0:02:08 > 0:02:13- In September, I hope to gain - some professional experience...
0:02:13 > 0:02:15- ..in Cardiff or London.
0:02:16 > 0:02:20- It would be nice to see my dish - on the menu here at Plas Bodegroes.
0:02:21 > 0:02:24- But who knows? - Fingers crossed anyway!
0:02:24 > 0:02:29- My name is Cai Andrew Davies - and I'm from Caernarfon.
0:02:30 > 0:02:33- I've cooked since I was a young boy, - helping Mam in the kitchen.
0:02:34 > 0:02:36- I attended Coleg Menai.
0:02:36 > 0:02:39- I hope to become a pastry chef.
0:02:39 > 0:02:42- The other contestants are good...
0:02:43 > 0:02:45- ..but I think I can do it.
0:02:48 > 0:02:52- Enlli, Cai, Ieuan, - a warm welcome to Plas Bodegroes.
0:02:52 > 0:02:56- This will be your home - for the next couple of hours.
0:02:56 > 0:02:58- Relax your shoulders a little.
0:02:59 > 0:03:02- Here are the team leaders - of this happy ship.
0:03:02 > 0:03:05- Hugh is the kitchen's head chef.
0:03:05 > 0:03:08- Chris is the owner - of Plas Bodegroes.
0:03:08 > 0:03:11- Hugh, to start, - what advice would you have?
0:03:12 > 0:03:15- What would you - be looking for in each dish?
0:03:16 > 0:03:18- Flavour really.
0:03:18 > 0:03:22- Be sure it all tastes right. - Enjoy yourselves, go for it
0:03:22 > 0:03:26- How would you describe - the menu at Plas Bodegroes?
0:03:26 > 0:03:32- I think it's a balance of flavours - based on good, local ingredients.
0:03:32 > 0:03:34- Find good, local ingredients.
0:03:35 > 0:03:39- Cook to the best of your ability. - Cook simply, put flavour first.
0:03:40 > 0:03:44- Presentation, yes, - it's got to look nice, taste nice.
0:03:44 > 0:03:48- Before you start, - you can see the chefs at work.
0:03:49 > 0:03:50- Off you go.
0:04:04 > 0:04:08- It was calm compared to my work, - which is manic by contrast.
0:04:09 > 0:04:12- The food looked lovely.
0:04:13 > 0:04:19- Hugh himself, the head chef, - runs the kitchen...
0:04:19 > 0:04:21- ..and yet he seemed quite chilled.
0:04:22 > 0:04:24- The food looked really nice.
0:04:26 > 0:04:31- I was watching carefully - how they were preparing the plates.
0:04:31 > 0:04:34- It's changed my own approach - to dishing up.
0:04:34 > 0:04:35- We shall see.
0:04:51 > 0:04:55- Enlli, has cooking always - played a part in your life?
0:04:55 > 0:04:57- Yes.
0:04:57 > 0:05:00- I began cooking at a very young age.
0:05:00 > 0:05:04- My grandmother and my mum - are also keen cooks.
0:05:04 > 0:05:09- Following on from that, - I took an interest in their cookery.
0:05:09 > 0:05:14- I tried to take it forward - and to take over the process myself.
0:05:14 > 0:05:16- Do you have a special preference?
0:05:17 > 0:05:20- Puddings are my favourite, - I must admit.
0:05:20 > 0:05:22- You have a sweet tooth.
0:05:22 > 0:05:25- Are you making a pudding - in this competition?
0:05:26 > 0:05:30- Yes, a tart or crumble, - consisting of rhubarb with custard.
0:05:31 > 0:05:33- Hugh, any tips for Enlli?
0:05:34 > 0:05:38- First, the rhubarb - should taste of rhubarb.
0:05:38 > 0:05:42- Add plenty of sugar, - so that it's not too bitter.
0:05:42 > 0:05:44- The same applies to the pastry.
0:05:45 > 0:05:47- Roll it properly, rest it enough.
0:05:47 > 0:05:51- It needs to be cool. - Let's hope it'll be A-OK.
0:05:51 > 0:05:54- Alaw, you're one of Enlli's sisters.
0:05:54 > 0:05:56- You are five children in all.
0:05:56 > 0:05:57- You are five children in all.- - Yes.
0:05:57 > 0:05:58- Is it a very noisy house?
0:05:58 > 0:05:59- Is it a very noisy house?- - Yes, it is.
0:05:59 > 0:06:01- But a lot of fun!
0:06:01 > 0:06:04- How would you - describe Enlli as a person?
0:06:04 > 0:06:07- She has a colourful personality.
0:06:07 > 0:06:09- Is she a good cook in the kitchen?
0:06:09 > 0:06:12- Yes, I don't think - she has any nerves at all.
0:06:13 > 0:06:16- She's the same when she performs.
0:06:16 > 0:06:18- What do you think of her pudding?
0:06:18 > 0:06:21- What do you think of her pudding?- - I'm not too keen on rhubarb.
0:06:21 > 0:06:23- Nor me.
0:06:23 > 0:06:25- A silent high five!
0:06:41 > 0:06:44- For the competition, Ieuan, - what will you make?
0:06:45 > 0:06:50- Duck, served with plum sauce, - some chilli and new potatoes.
0:06:50 > 0:06:51- Why?
0:06:52 > 0:06:56- I've always wanted to cook duck - but never had the chance.
0:06:56 > 0:06:58- I thought this - would be a good chance.
0:06:59 > 0:07:02- In a competition? - You're living on the edge.
0:07:03 > 0:07:05- A wise move, Hugh?
0:07:05 > 0:07:08- Cooking it for the first time, - it's a hell of a risk.
0:07:09 > 0:07:12- You must know - how to cook it medium or pink.
0:07:12 > 0:07:15- Don't use a timer. Touch everything.
0:07:16 > 0:07:18- Here's a little tip.
0:07:18 > 0:07:21- If you want - to cook something well done.
0:07:21 > 0:07:24- Medium, medium rare and rare.
0:07:24 > 0:07:27- It's done by touch. - Just a little tip.
0:07:28 > 0:07:33- In terms of the presentation, - have you planned how to serve it?
0:07:33 > 0:07:37- Will the sauce cover it all, - or will it be on the side?
0:07:38 > 0:07:39- I'm not sure yet.
0:07:39 > 0:07:40- I'm not sure yet.- - What do you think?
0:07:41 > 0:07:44- Serve it on the side, - because of the skin.
0:07:45 > 0:07:48- If it's nice and crispy, - the sauce would hide all that.
0:07:49 > 0:07:52- It's all the more so with duck, - which cooks pink.
0:07:52 > 0:07:56- If you pour hot sauce on it, - it cooks it further.
0:07:57 > 0:08:00- Always serve it on the side.
0:08:00 > 0:08:02- Ieuan is quite a cool chap.
0:08:02 > 0:08:05- He hardly shows any stress at all.
0:08:05 > 0:08:08- We've concentrated - on preparation and timing.
0:08:08 > 0:08:11- How long does it take to cook?
0:08:11 > 0:08:13- That's been our main focus.
0:08:14 > 0:08:16- He can win it if he wants...
0:08:16 > 0:08:20- ..but Ieuan is happy - just to have the chance to compete.
0:08:36 > 0:08:40- Cai, which dish have you decided - to prepare for the competition?
0:08:41 > 0:08:45- I've decided to make - a chocolate and brandy souffle.
0:08:45 > 0:08:48- Right. Why did you choose that?
0:08:48 > 0:08:50- I'm not sure.
0:08:50 > 0:08:56- I've looked through recipe books - and asked the head chef at work.
0:08:56 > 0:08:59- I've asked my boss at work - and various people.
0:08:59 > 0:09:01- I decided to do this.
0:09:01 > 0:09:05- Has Cai gone for something - that will test him a little?
0:09:06 > 0:09:10- Yes, in a competition, it takes - some guts to make a souffle.
0:09:11 > 0:09:14- I know many people - who don't do that any more.
0:09:15 > 0:09:18- It's too risky - - it may not work properly.
0:09:19 > 0:09:22- Fair play to him, - he's taking a risk in a competition.
0:09:24 > 0:09:25- What are you doing?
0:09:25 > 0:09:29- I've done the eggs. - I'm adding chocolate.
0:09:35 > 0:09:37- Will you be buttering your ramekins?
0:09:37 > 0:09:38- Yes.
0:09:38 > 0:09:39- Yes.- - How?
0:09:40 > 0:09:42- If I were you...
0:09:43 > 0:09:46- In work, we'd use pastry brushes.
0:09:47 > 0:09:51- If you want to butter, - instead of going around...
0:09:51 > 0:09:54- ..when you think about it, - the souffle is inside.
0:09:55 > 0:09:57- It will stop the souffle rising.
0:09:57 > 0:10:00- Butter upwards, straight.
0:10:00 > 0:10:02- Make straight lines.
0:10:02 > 0:10:07- The egg white starts to cook, - goes upwards and rises nicely.
0:10:07 > 0:10:09- You can dip it - into cocoa powder too.
0:10:10 > 0:10:12- As it rises, a crust forms.
0:10:12 > 0:10:17- Otherwise, it'll all be soft. - This creates a nice crust.
0:10:18 > 0:10:21- Cai is on starters and desserts.
0:10:21 > 0:10:24- He's starting to work on main meals, - and so on.
0:10:25 > 0:10:28- For such a young lad, - he is professional.
0:10:28 > 0:10:31- He can handle - the stress of the kitchen.
0:10:31 > 0:10:35- I see Cai, in ten years' time, - having his own place.
0:10:36 > 0:10:40- It's time for our contestants - to sharpen their knives...
0:10:40 > 0:10:43- ..and say farewell - to their domestic kitchens.
0:10:43 > 0:10:46- This is the reality - of professional cooking.
0:10:47 > 0:10:50- Do they have the skill - and the ability to make it?
0:10:50 > 0:10:53- In Part Two, we turn up the heat.
0:10:53 > 0:10:57- Who will emerge victorious - at Plas Bodegroes?
0:10:58 > 0:10:58- .
0:11:05 > 0:11:05- Subtitles
0:11:05 > 0:11:07- Subtitles- - Subtitles
0:11:14 > 0:11:16- Three contestants, three dishes.
0:11:17 > 0:11:20- There is only one space on the menu.
0:11:20 > 0:11:24- They've watched the best - and made their dishes at home.
0:11:24 > 0:11:26- It's time to face the judges.
0:11:28 > 0:11:32- Ieuan, Cai, Enlli, - the hour is upon you.
0:11:33 > 0:11:35- As you know, you only have an hour.
0:11:35 > 0:11:39- That covers preparing your food - and cooking it.
0:11:40 > 0:11:43- Remember, only one of you - can win a place on the menu.
0:11:44 > 0:11:47- Your time starts now. Good luck.
0:12:20 > 0:12:23- Right, how are things going?
0:12:23 > 0:12:26- Where have you reached? - What have you done?
0:12:27 > 0:12:30- I'm in the middle - of making the sauce right now.
0:12:30 > 0:12:33- The duck over there is in the oven.
0:12:33 > 0:12:35- The potatoes are here.
0:12:35 > 0:12:41- What do we have to remember? - How do you measure the tenderness?
0:12:41 > 0:12:43- Sorry.
0:12:44 > 0:12:46- That's fine. Carry on.
0:12:55 > 0:12:57- How's it going, Cai?
0:12:57 > 0:12:59- Fine, I think. So far.
0:12:59 > 0:13:01- Where have you reached?
0:13:02 > 0:13:07- I've prepared the chocolate, - and I'm going to make my sauce.
0:13:07 > 0:13:09- OK? Enjoying yourself?
0:13:10 > 0:13:12- It's good, yes!
0:13:29 > 0:13:30- Enlli, how are you doing?
0:13:30 > 0:13:32- Enlli, how are you doing?- - Fine thanks, I think.
0:13:33 > 0:13:35- I've noticed one thing.
0:13:35 > 0:13:39- It's very detailed work, - when you cut the crust.
0:13:40 > 0:13:42- Do you have to leave it cool - a little?
0:13:43 > 0:13:47- Just a little bit, because - from the oven it might fall apart.
0:13:48 > 0:13:52- To keep its shape, - allow it to cool but not too much.
0:13:52 > 0:13:56- I might have left it - to cool a while longer at home.
0:13:56 > 0:13:59- Rhubarb - - what else have you placed in there?
0:14:00 > 0:14:03- I want to add a crumble topping.
0:14:04 > 0:14:07- It can go back in the oven - to cook a bit more.
0:14:07 > 0:14:10- That gives me time - to make the custard.
0:14:10 > 0:14:13- I'll leave you in peace.
0:14:27 > 0:14:30- Ten minutes left, - there are ten minutes left.
0:14:46 > 0:14:49- Just under ten minutes to go. - How are things, Ieuan?
0:14:49 > 0:14:51- OK, everything's going fine.
0:14:52 > 0:14:54- You're too good.
0:14:54 > 0:14:56- We need drama, Ieuan, tears!
0:14:57 > 0:14:58- I'll cut off a finger.
0:14:59 > 0:15:00- We need blood!
0:15:01 > 0:15:04- I like these floral-shaped carrots.
0:15:04 > 0:15:06- I like these floral-shaped carrots.- - Yes, a splash of colour.
0:15:07 > 0:15:11- I'd better leave you in peace. - I'll disturb somebody else!
0:15:16 > 0:15:19- Right, Cai, - there are only a few minutes to go.
0:15:19 > 0:15:22- You don't want to chat, - but how are things?
0:15:22 > 0:15:26- Things seem fine. - The souffle seems to be rising.
0:15:27 > 0:15:30- That's nearly ready. - The sauce is ready.
0:15:30 > 0:15:31- The timing was a concern.
0:15:31 > 0:15:33- The timing was a concern.- - Yes, right at the end.
0:15:33 > 0:15:36- They need to be - brought out straightaway.
0:15:36 > 0:15:39- What if you timed it all wrongly?
0:15:39 > 0:15:41- It could become overcooked.
0:15:42 > 0:15:45- The eggs in the centre - would become scrambled.
0:15:46 > 0:15:48- It would be slushy - if you undercooked it.
0:15:49 > 0:15:50- That's not very nice!
0:15:50 > 0:15:53- That's not very nice!- - The timing must be spot-on.
0:15:59 > 0:16:01- Enlli, how have things been so far?
0:16:01 > 0:16:03- Enlli, how have things been so far?- - Fine, I think.
0:16:03 > 0:16:06- I think everything's ready.
0:16:06 > 0:16:08- I'm getting ready to plate it up.
0:16:08 > 0:16:13- You've been reducing some orange. - What will you do with it?
0:16:14 > 0:16:17- I'm going to serve it on the side.
0:16:17 > 0:16:22- It offers them a little taste - of what I used for the rhubarb.
0:16:22 > 0:16:24- You're keeping an eye on the oven.
0:16:27 > 0:16:29- Cai's food is in there as well.
0:16:29 > 0:16:33- I need to be careful not to - open the oven or I'll have a row.
0:16:33 > 0:16:36- I think I'll just keep an eye on it.
0:16:41 > 0:16:44- Right, one minute to go. - You have only a minute left.
0:16:52 > 0:16:55- Start to put everything together.
0:16:57 > 0:16:59- Ten seconds.
0:17:01 > 0:17:04- Five, four...
0:17:04 > 0:17:07- ..three, two, one.
0:17:07 > 0:17:08- Stop!
0:17:18 > 0:17:22- Chocolate and brandy souffle
0:17:26 > 0:17:28- This looks nice. What is it?
0:17:28 > 0:17:30- This looks nice. What is it?- - Chocolate souffle.
0:17:36 > 0:17:40- Given that you've not made - a souffle before, it's very nice.
0:17:42 > 0:17:45- Next time, - I wouldn't bother with the orange.
0:17:45 > 0:17:48- Have the sauce and souffle - without the orange.
0:17:49 > 0:17:51- Well done. A very good souffle.
0:17:51 > 0:17:53- Thank you.
0:17:53 > 0:17:58- How did you feel when the judges - were tasting and enjoying your dish?
0:17:58 > 0:18:01- You don't hear it all the time.
0:18:01 > 0:18:05- At work, people in the kitchen - don't tell you the food is nice.
0:18:05 > 0:18:10- Hearing from experts like these - that your food is nice...
0:18:10 > 0:18:12- ..is nice to hear.
0:18:12 > 0:18:16- Cai's souffle was excellent. - It tasted nice.
0:18:16 > 0:18:20- Could have done with a stronger - chocolate, a little bit eggy.
0:18:21 > 0:18:24- A lot of people - don't attempt to do any souffle.
0:18:24 > 0:18:28- To do a souffle in a competition - is a good challenge.
0:18:28 > 0:18:30- And he rose to it, literally.
0:18:31 > 0:18:35- Duck with plum and chilli sauce
0:18:36 > 0:18:38- What do we have here?
0:18:38 > 0:18:42- Duck in plum and chilli sauce - with baby new potatoes.
0:18:43 > 0:18:45- It's quite oriental then?
0:18:45 > 0:18:46- It's quite oriental then?- - It smells nice.
0:18:53 > 0:18:55- The duck's nice.
0:18:55 > 0:18:57- Yes, a nice sauce.
0:18:57 > 0:18:58- More chilli though?
0:18:58 > 0:19:00- More chilli though?- - Yes, a bit more chilli.
0:19:00 > 0:19:03- I would just pickle - the veg if I were you.
0:19:03 > 0:19:07- Keep it the same, - with the flowery bits and all that.
0:19:07 > 0:19:11- Pickle the actual carrots - and cucumber, but it's nice.
0:19:12 > 0:19:13- It does need more chilli.
0:19:14 > 0:19:16- Thank you, Ieuan. Good luck.
0:19:18 > 0:19:22- Ieuan, the competition is over. - How did things go?
0:19:22 > 0:19:25- Superb, - it was fantastic in the new kitchen.
0:19:25 > 0:19:27- It was great to work there.
0:19:27 > 0:19:28- It was great to work there.- - Were you worried at all?
0:19:29 > 0:19:32- I was worried about the duck - not being as it should.
0:19:32 > 0:19:35- But it turned out - quite nice and pink.
0:19:36 > 0:19:39- He cooked the duck nicely. - It was a good sauce.
0:19:40 > 0:19:43- With quite a bit of help, - he came out with a very good dish.
0:19:44 > 0:19:47- For a dish on our menu, - will it look the same as he did it?
0:19:48 > 0:19:52- Will it be totally different? - It's one thing to think about.
0:19:52 > 0:19:55- Home-made Crumble
0:19:59 > 0:20:01- What do we have, Enlli?
0:20:02 > 0:20:05- Rhubarb crumble with creme anglaise.
0:20:16 > 0:20:17- Not too sweet either.
0:20:17 > 0:20:18- Not too sweet either.- - Nice pastry.
0:20:18 > 0:20:20- Is there orange in the pastry?
0:20:21 > 0:20:23- Yes, - it has orange zest in the pastry.
0:20:24 > 0:20:25- It's quite well balanced.
0:20:26 > 0:20:28- Well done. Very nice.
0:20:28 > 0:20:30- Well done. Very nice.- - Thank you.
0:20:30 > 0:20:35- Here's what I'd like to know - - you present the food to the judges.
0:20:35 > 0:20:41- How do you feel when the tasting - starts, and you look at their faces?
0:20:41 > 0:20:44- Quite nervous, to be honest.
0:20:44 > 0:20:48- You're not sure of the kind - of feedback you'll have from them.
0:20:49 > 0:20:51- Will they like it or not?
0:20:51 > 0:20:54- Evidently, from what I heard, - they enjoyed it.
0:20:54 > 0:20:56- It was good.
0:20:56 > 0:20:59- Her orange sauce was excellent.
0:20:59 > 0:21:01- A good technique with the pastry.
0:21:02 > 0:21:05- Nicely made, and a good idea - to put the zest in the pastry.
0:21:06 > 0:21:09- Rhubarb could have been cooked - a little bit more...
0:21:09 > 0:21:11- ..but unmistakably rhubarb.
0:21:12 > 0:21:16- I think the crumble topping - could have been more of a crumble.
0:21:16 > 0:21:18- It was basically porridge.
0:21:18 > 0:21:22- A proper crumble topping - would have made it a lot better.
0:21:23 > 0:21:26- A bit of butter - and toast it in the oven, true.
0:21:37 > 0:21:42- Enlli, Cai and Ieuan, you have - proved yourselves in the kitchen.
0:21:42 > 0:21:45- You appeared to be happy - and comfortable there.
0:21:46 > 0:21:47- But only one of you can win.
0:21:48 > 0:21:51- Only one place - is available on the menu.
0:21:51 > 0:21:53- The moment has arrived.
0:21:54 > 0:21:57- Before revealing - whose award it is...
0:21:58 > 0:22:01- ..Chris, what are your - general comments...
0:22:02 > 0:22:05- ..and opinion - on the contestants today?
0:22:05 > 0:22:10- We have been very impressed - to have three very keen young cooks.
0:22:10 > 0:22:12- All three - have shown good talent.
0:22:13 > 0:22:17- There were goods and bads - to each of the three dishes.
0:22:18 > 0:22:20- We thought it was - a very high standard.
0:22:20 > 0:22:23- A very difficult decision to make.
0:22:23 > 0:22:26- Hugh, have you reached a decision?
0:22:26 > 0:22:27- Hugh, have you reached a decision?- - Yes indeed.
0:22:28 > 0:22:31- I'd like to say - how well they've done today.
0:22:31 > 0:22:33- I would give a job to all of you.
0:22:34 > 0:22:35- The winner is...
0:22:47 > 0:22:48- ..Enlli.
0:22:52 > 0:22:55- Well done.
0:22:55 > 0:22:57- Congratulations. Very good.
0:23:05 > 0:23:08- When I heard I'd won, - you know, it was...
0:23:08 > 0:23:12- ..I was happy, to be honest, - that my dish had come out on top.
0:23:12 > 0:23:17- To secure a place on the menu - is a nice feeling.
0:23:17 > 0:23:21- People can see that an outsider - has her dish on the menu.
0:23:21 > 0:23:22- Very good.
0:23:25 > 0:23:29- Congratulations again to Enlli, - our winner here in Pwllheli.
0:23:30 > 0:23:34- Her winning dish - is on the menu at Plas Bodegroes.
0:23:34 > 0:23:36- Join us again next week...
0:23:36 > 0:23:40- ..when three more cooks - will be up for the challenge.
0:23:55 > 0:23:57- S4C Subtitles by Adnod Cyf.
0:23:58 > 0:23:58- .