- 2 days ago
The Cruise: Fun Loving Brits At Sea - Season 2 Episode 3 -
Bilbao
Bilbao
Category
😹
FunTranscript
00:00Whether you're an experienced cruiser, a first-time seafarer, or keen to make a splash,
00:15there's one thing we Brits are all on board with. We love cruising.
00:23British demand for cruises is higher than ever.
00:26What a sport. You go to bed at night, you wake up, and wow, I'm in a different country.
00:32There's romantic locations. Go for it.
00:36Breathtaking views. Look at this. Exciting activities. I'm with my friend chilling.
00:44And treats and tipples galore. Cheers, that's gorgeous.
00:49With surprises. Oh, it's cold. And new adventures around every corner.
00:55It's odds-on. Oh, wow. We saw the dolphins. It was amazing.
01:00Our fun-loving Brits at sea will love the cruise.
01:10Travelling with us this week are cruise newbies, father and son Graham and Lewis from Hull.
01:16Cheers, Pops. Cheers, sir. I love the idea of getting away with my dad.
01:19Yeah, it's exciting, isn't it? I think we'll look after each other in some ways, don't we?
01:23For their first full day of cruise life, they took on the sights of the French port L'Orient.
01:28Check it out. It's definitely a modern architecture, though, isn't it?
01:31Before Lewis tried to push Graham out of his fishy comfort zone.
01:35Try this.
01:38It'd be unfair and disrespectful not to try some fish in a fish restaurant.
01:43No way. You were adamant you wasn't going to try it.
01:46I thought I'd be trying it.
01:47I thought I'd be trying it.
01:48Oh, it's cold.
01:50Yeah, of course it's cold.
01:55Also travelling with us, a cruise enthusiast, married couple, Glenys and Ian.
02:00The thing we like about cruising is meeting new people, doing new things. The fact that
02:14you go to bed at night, you go to sleep, you wake up, and wow, I'm in a different country.
02:20Yeah, very nice.
02:21Yesterday, the ship docked in Le Verdun on the southwest coast of France,
02:26where Glenys and Ian took on a ship tour and spent a day quaffing like connoisseurs at a vineyard in Bordeaux.
02:33That's very flavoursome.
02:36Chin chin.
02:37Before having a go at making their own fruity blend.
02:40Whoops. It's not as easy as it looks.
02:46Today, the ship has travelled down to the Spanish foodie capital of Bilbao,
02:50before it heads off for a day at sea, before ending in the city of Porto.
02:56While some guests decide to stay on the ship while it's docked, enjoying a peaceful day,
03:06relaxing and taking in some quiet time, for our travellers, they've gotten straight up and out,
03:12and they're exploring what the city of Bilbao has to offer.
03:15Bilbao is the largest city in the province of Biscay and the Basque region as a whole.
03:20It is a hub for Basque cuisine, which emphasises fresh seasonal ingredients and hearty flavourful dishes.
03:28It is also home to striking and innovative architecture, such as the famous Guggenheim Museum.
03:34Out for a beach stroll, Graham and Lewis are getting themselves acclimatised to being in a whole new country.
03:40Do you think it's a bit mad that you went to sleep in France and you wake up and now you're walking on a bench in Spain?
03:46Well, I mean, it's not something I do every day, but I'm digging it. It's quite refreshing though.
03:50Yeah, it is. It feels very different to France.
03:54There's a Catholic bar. Are you hungry?
03:58I mean, I could have some breakfast.
04:00Cool. Let's go.
04:02Yeah, sweet.
04:04Sand between the toes.
04:06A beach full of sand can do that to the titsies, Lewis.
04:10Dining at the beach bar will give Graham a great chance to put his Spanish linguistic skills to the test.
04:16Oh, well, let's see if we can work it out.
04:19I mean, to start, I must mean toast, right?
04:22Yeah, well, and salmon.
04:23Salmon's spelt the same as English salmon, I guess.
04:25Detective.
04:27Oh, is that right? Yeah, yeah.
04:28I want avocado and I like toast.
04:31So I'm just going to work out what this is in the middle.
04:34Do you know what? None of it actually made sense to me.
04:37Did it? Did it? Did it? You looked at it.
04:39I mean, I couldn't really make out bacon, sausage.
04:43It's like a completely different, I mean, obviously a different language, isn't it?
04:47Yes, it is, Graham.
04:48You got it?
04:50Yeah.
04:51Remember?
04:52I got to speak Spanish.
04:53Just point and be like, point in English.
04:58You've got this, Graham.
05:00Hola.
05:01I'm about to speak Spanish, sorry.
05:03I think my dad's going to be up there for quite a while, actually.
05:05Can I order that one, please?
05:07A toast with avocado and...
05:09Yes.
05:10Yeah, sure.
05:11Come back and whatever we have, I'll pretend that's exactly what I asked for.
05:15That was embarrassing.
05:17I can't have been that bad.
05:21No, I was here.
05:22I don't know what we've ordered.
05:24Oh.
05:25Do you like olives?
05:26Oh, no, not really.
05:27Why did you order olives?
05:29I don't know.
05:30I did worry about the olives.
05:32I was going to just...
05:33You know, I swear to God I ordered olives and I didn't want to...
05:36He's reaching for the olives.
05:38Are they actually going to bring olives?
05:39I hope not.
05:40I don't know what I've ordered.
05:42I think it's nice to come and visit, isn't it?
05:45And have a little stroll along the beach and then come for breakfast.
05:49What a lovely little place, isn't it?
05:50Oh, yeah, absolutely.
05:52I mean, having everything on the ship is obviously lovely.
05:56But I think just starting early and coming out and, you know, it's saying today's the day we're going to embrace the location.
06:04Yeah.
06:05I mean, start with breakfast, even if it does have olives.
06:07Lots of olives.
06:09Someone tells chef to cancel those olives.
06:12So ordering might not be your forte, but what about any other Spanish words?
06:17Hola.
06:18Gracias, amigo.
06:20I don't know that one.
06:22No, that's it.
06:23You know, the important bits.
06:25The important bits.
06:26Yeah.
06:27I wouldn't be getting a job as a tour guide just yet.
06:29No numbers?
06:32What?
06:33No.
06:34No numbers.
06:35While the boys anticipate what surprise Graham has ordered.
06:40Oh, my gosh, that looks good.
06:42Looking radiant in red, Glenys and Ian are exploring the city.
06:45Oh, this is unusual, isn't it?
06:47Make your own ceramics.
06:49Shall we have a look in?
06:51Absolutely.
06:52We left the cosiness and the luxury of the ship to explore Bilbao.
06:57We've got a good day to spend here, so we're looking forward to it.
07:01Yes, absolutely.
07:02Absolutely.
07:03Bilbao has successfully transformed from an industrial port to a cultural and creative hub.
07:10And hoping to get their creations housed in the neighbouring Guggenheim,
07:14Glenys and Ian will be making their own pottery at the ceramic workshop of Coco Matora
07:19under the tutelage of Minerva.
07:21One for you.
07:23And this one for you.
07:25First step is making sure those matching outfits stay protected,
07:28but Ian seems to be stumbling at the first hurdle with his apron.
07:32Oh, come on.
07:33Come on.
07:34Points deducted.
07:35Can I help you?
07:36That's not going well, is it?
07:37Come on, yes.
07:38We're going.
07:39Come on.
07:40Come on.
07:41Points deducted.
07:42Can I help you?
07:43That's not going well, is it?
07:44Come on, yes.
07:45We're going.
07:46Stage one.
07:47We can't even put our aprons on.
07:48That's not boarding well.
07:49Is that it?
07:50Ready?
07:52Ready.
07:53We're ready.
07:54Yeah?
07:55Don't leave Ian.
07:56We've only just begun.
07:57Back to go.
07:58Back with Graham and Lewis, and it's time to see if Graham knows his tostados from his potatoes,
08:12as it's the moment of truth.
08:13Will it be a successful order?
08:15Olives.
08:16What is it with you and olives?
08:18I don't want olives.
08:19Did you order olives?
08:20I don't want olives.
08:21Yeah.
08:22Drop it.
08:24Syrup.
08:25Syrup?
08:26Some bottles of cinnamon.
08:27Oh.
08:28Lovely.
08:29Gracias.
08:30Yeah, gracias.
08:31Wow.
08:32Not an olive in sight.
08:34Now let's never speak of them again.
08:37That looks fantastic.
08:39Look at that.
08:40I know.
08:41I meant to do that.
08:42This looks nice, Pops.
08:43Oh, you've got my bacon.
08:45No, I've got salmon.
08:46Yeah, and bacon underneath.
08:48Oh, would you like it?
08:49Yeah, you're all right.
08:51I don't want to spoil this, no.
08:53The bacon with the salmon was a choice, right?
08:55It wasn't my choice, but I was presented it,
08:58and the bacon was meant to be bad.
09:01Sorry.
09:02That's really nice.
09:04Yeah?
09:05Happy with your fried eggs?
09:06Yeah, absolutely.
09:07I'm really surprised.
09:08I honestly thought they'd be sending down like three coffees.
09:11Oh, because I ordered it.
09:14Oh, this is gorgeous.
09:16No, it's a beautiful place.
09:17I've got lovely food.
09:18I reckon we made a good choice there, mate.
09:20Yeah, and well done for not getting a full of olives.
09:23Yeah.
09:24Yeah.
09:25Swear to God, I thought that's what she said.
09:27Well, cheers, Pops.
09:31While the boys enjoy their breakfast,
09:33Glynis and Ian are about to embark on stage one of their clay masterpieces.
09:38We have to do two movements.
09:40We have to pull here, push and pull.
09:45Kneading the clay is more difficult than you would imagine.
09:52Oh, sweating.
09:54Good, it's good.
09:55I thought in my naivety that it was going to be like rolling pastry or making bread or something.
10:00It's not like this, it's to you.
10:03Right, sorry.
10:04Do it one more time.
10:05Yeah.
10:06Here.
10:07Okay.
10:08Then you roll it back to yourself.
10:09Okay.
10:10Push, push in and push down.
10:11Up.
10:12Another time.
10:13Thank you to tell me.
10:15It's not easy, eh?
10:16No bickering, you two.
10:17Not in front of Minerva.
10:18And you have to come like this.
10:21I like this bit.
10:22Yeah.
10:23And you like that.
10:24Like an expert.
10:27Harder than it looked.
10:29We have to put here.
10:32Okay.
10:33Oh, I like that bit.
10:34Onto stage two.
10:35We have to push the clay in the middle of the hands.
10:40Okay.
10:41Right.
10:42Okay.
10:43You make it look very easy, but I'm sure it is not.
10:47We open like this.
10:50Okay.
10:51The fingers like this.
10:52Okay.
10:53Have you got all that, eh?
10:55Absolutely.
10:56I'll be able to knock one of those out in a few seconds.
10:59You reach.
11:00I thought.
11:01And that's it.
11:02Excellent.
11:03You make it look so easy.
11:05Yes.
11:06Yes.
11:08So far this trip, Glenis and Ian have really shown their competitive side.
11:12So let's have a quick reminder of the scores on the doors so far.
11:16Ian crushed Glenis like a grape at wine blending.
11:19For today, I will prefer this wine.
11:21Okay.
11:22Okay.
11:23Is it yours?
11:24Yes.
11:25No.
11:26Come on.
11:27And trounced her again at cards later that day.
11:31Dearing me.
11:32Oh, I knew you were going to do that.
11:35And how childish.
11:37I knew you were going to do that.
11:39So Glenis is really going to have to up her game in all things pottery if she's hopeful of evening out those scores.
11:45You have to throw.
11:46Okay.
11:47Like that.
11:48Okay.
11:49Okay.
11:50Now, you have to do like that.
11:51Oh, that's okay.
11:52Yeah.
11:53Okay.
11:54Okay.
11:55Okay.
11:56Okay.
11:57Well, it's a strong start from Ian.
11:58Hello.
11:59Glenis, however.
12:00Oh, well, yes.
12:01Anyway.
12:02But not too hard.
12:03Oh, I should have slide it down.
12:04Yeah.
12:05We are.
12:06Yeah.
12:07We'll leave you to it.
12:08I can't wait to see who will come out.
12:09Okay.
12:10Okay.
12:11Well, it's a strong start from Ian.
12:12Hello.
12:13Glenis, however.
12:14Oh, well, yes.
12:15Anyway.
12:16But not too hard.
12:18Ours were disastrous, weren't they?
12:21One more disastrous than the other.
12:24Where?
12:25Oh.
12:26We are very fast.
12:28Oh, I should have slide it down.
12:30Yeah.
12:31We'll leave you to it.
12:33I can't wait to see who will come out as the clay champion.
12:36I thought I had it then.
12:52Today, the ambassador cruise liner Ambition is docked in Bilbao in northern Spain.
12:58While Graham and Lewis started the day tucking into a beach breakfast.
13:02Oh, this is gorgeous.
13:04Happy with your fried eggs?
13:06Yeah, absolutely.
13:07Glenis and Ian have gone into the city for a more creative start to their day.
13:12Well, to be honest, I'm on phase two.
13:15I thought I was doing extremely well with phase one.
13:20And then the wiggle came.
13:22And you know what happens on pottery?
13:24If you get a wiggle, I've left me speed too high.
13:29Hence the wiggle.
13:31There seems to be more wobble than wiggle, Ian.
13:34Or is it more wiggle than wobble?
13:36Either way, there looks to be something resembling a pot there.
13:39Oh, my giddy aunt, that looks good.
13:42Is it okay?
13:44I'm happy with that.
13:46I should think so.
13:47That looks amazing.
13:49Yeah, really well.
13:50Nobody told me it was hard work.
13:52I'll need a massage after this.
13:55I think I'm done.
13:57Yes.
13:58Oh, gosh, that looks amazing.
14:00Looks like your wiggle technique has paid off, Ian.
14:04To be honest, I think that's a work of art.
14:07And it's a good job we're in Bilbao because the Guggenheim Museum's here.
14:13And this could be one of the next exhibitions.
14:17Let's not get carried away, Ian.
14:20Mine was almost perfectly finished.
14:22I noticed that Glenis' was needed a little bit of TLC, shall we say.
14:29You ready?
14:30Yes.
14:31No?
14:32If you spoil it, oh, my goodness, I won't be happy.
14:36So I moved over to Glenis' side to help her finish.
14:41I'm not sure exactly what it was she was trying to make, really, but...
14:46That's it.
14:48And with a little help from behind, Ian gives Glenis his pottery technique.
14:54Now you're pressing too hard.
14:56Is your name Patrick?
15:01Did you just keep your hands round it?
15:04Well, I think it helped.
15:06Well, it looked more like a romantic gesture.
15:10Right.
15:11There we are.
15:13But actually, it was just a way of trying to make sure that I won yet another competition.
15:21You've ruined it!
15:23Do you want to have a look at mine?
15:25No.
15:26No, I'll show you mine now.
15:27That's the comparison.
15:29I'm happy with that.
15:30Yeah?
15:31Yeah, that's fine.
15:33Well done.
15:34You're welcome.
15:35Yeah.
15:39Mercy.
15:40That was super.
15:41Mercy?
15:42You're in Spain, Glenis.
15:43When I look from here, either my eyes have gone funny or you seem a bit obscure on the top,
15:53where mine seems quite round.
15:55Yeah, your eyes are funny.
15:56We'll go and get cleaned up.
15:57I think so.
15:58Definitely.
15:59Take your time, Glenis.
16:00The ship leaves in three hours.
16:01If you can extra get yourself from there.
16:02Something I would do again.
16:16So that's how good an experience it was.
16:20It was such fun.
16:22After a tasty beach breakfast, Graham and Lewis have hit the streets to take in the sights.
16:31Welcome to Bilbao.
16:32Yeah.
16:33It's a different type of place, isn't it?
16:35I love chocolates.
16:36I love Bilbao, look.
16:37Trust you to find the chocolate shop of the trip.
16:40Oh, that looks tasty.
16:42Oh, look at all them chocolates in there.
16:44Yeah, I know.
16:45Oh.
16:46Go, go, go, go.
16:48I fell in love with Bilbao.
16:50As soon as we got there, like those little streets.
16:53It's just sort of different to like any street I think I've ever been down before.
16:57Articali is a street located in the old town of Bilbao, characterised by its narrow pathway, colourful buildings and lively atmosphere.
17:06It's nice, doesn't it?
17:07Like how everyone's put the effort in to like plant stuff.
17:10Yeah.
17:11How pretty is that?
17:12Urban jungle.
17:13I wonder why we don't have anything like this back up.
17:16We probably do.
17:17We just probably don't have the time to like stop and look.
17:20Oh, creepy doll stars.
17:22I know, creepy dolls.
17:23Which is the freakiest?
17:28They're all equally freaky.
17:30Having them to remove that crazy atom.
17:32The jester?
17:33Yeah.
17:34This is nightmare fuel.
17:35I'm not good for this.
17:36I swear to God them legs were following me.
17:38Yeah.
17:39It was odd.
17:41There was a vibe in Bilbao.
17:43It was just, you got there and it was, it was just so pretty.
17:47Mmm.
17:48So I loved it.
17:49It's actually a real nice town, wasn't it?
17:50Mmm.
17:51I'm digging it here though, Bob.
17:52Yeah, it's lovely, isn't it?
17:53Really nice.
17:54Well there.
17:55But here's the big market.
17:57The big market is Mercado de la Ribera.
18:02The market was built in 1929.
18:04And with its 10,000 square meters, is one of the largest covered markets in Europe.
18:10Hi guys.
18:11Hola.
18:12Welcome.
18:13Hi.
18:14Helping them navigate the market will be their guide, Joseba, or Joe for short.
18:19Here you have the food market, one of the best food markets in Europe.
18:23Oh wow.
18:24So that's what we'll explore right now.
18:26On the top of it, you see the stained glass window?
18:28Yeah.
18:29That's the coat of arms of Bilbao.
18:30Once we get into the market, you will see there's an influence from everywhere.
18:35From other parts of Spain, from the southern Basque country, but also from northern Europe.
18:40It's all traditional food in there.
18:41All traditional food.
18:42So let's just stop talking and let's see that with our eyes.
18:45Show me the word.
18:46Joe, yeah, he had so much energy, didn't he?
18:49I mean, he made it, he made everything exciting, didn't he?
18:51He could have showed us a wooden box and he would have made that box exciting.
18:54The first time I've been to a market, it looks like an airport.
18:57I like it.
18:58Yeah.
18:59What kind of airports have you been to, Lewis?
19:01Let's just hope the food is a bit cheaper.
19:03After a quick wipe down, Glynnis and Ian now have the important decision of what glaze
19:10they would like on their pots, which will be then shipped back to them once finished.
19:15So, you need to pick a glaze.
19:17I've already picked mine.
19:18You have a lot of colors to show.
19:21Yeah.
19:22That one?
19:24I've changed my mind, that one.
19:26Yeah, that one?
19:27Yeah, definitely.
19:28When we get home and we're like, oh, I wish we were still on a cruise ship.
19:32We can wait for this to come.
19:33It'll bring back all our memories, won't it?
19:36Yeah.
19:37Look forward to that.
19:38So, that on the outside and that one on the inside.
19:43But before this competitive pair leave, Glynnis can't resist asking the million euro question.
19:49Which one do you like best?
19:52This one is bigger.
19:53It's okay.
19:54But this one, I think that it's better.
19:57Yay!
19:58Woo, woo, woo!
20:00Good choice.
20:01Good choice.
20:02Sorry, Ian.
20:03Well, thank you, Minerva.
20:05For nothing.
20:06No.
20:07And she said it was the best thing she'd ever seen in her life.
20:13She didn't really say that at all about that, but I'm sure she was thinking it.
20:19You know, I could tell where she was looking at it.
20:22That was a lovely experience, Minerva.
20:24Thank you very much.
20:25Really, really enjoyed that.
20:27We both really, really enjoyed it.
20:29Thank you so much.
20:30Lovely to have met you.
20:31Thank you to you.
20:32Okay.
20:34Well, here we have, for you, this one.
20:36This one.
20:37With your name.
20:38Oh, that's beautiful.
20:39Oh, my goodness.
20:40You like it?
20:41Have you made this?
20:43Yes, for you.
20:44Oh, that's beautiful.
20:46That's beautiful.
20:47Thank you so much.
20:48Oh, I'm filling up.
20:49That's so lovely.
20:51Okay.
20:52We'll hopefully see you again.
20:53Oh, what lovely memorabilia.
20:56Thank you to you.
20:58And that was touching.
21:00You know, I'm getting emotional in my old age.
21:03It was really a nice gesture.
21:05Glennis and Ian will have to wait patiently for their creations to be shipped to them.
21:10So for now, it's off to explore more of the city.
21:21Meanwhile, Graham and Lewis are discovering the delights of Bilbao's famous food markets with their guide, Joe.
21:27I'd be going straight for the big pack of bacon.
21:32I wouldn't lie.
21:33He's taking them to their first stop, the butchers.
21:36It's the first pig in the world that you can age the meat.
21:40Normally, we just age beef meat, but it has been aged for 90 days.
21:4590 days.
21:46That's amazing, isn't it?
21:48We'd have markets back in at home, you know?
21:51At Hull, we'd have markets.
21:52Yeah, but I don't think it's all locally sourced like that place was.
21:57If he was going to cook a meal, if this was a place to come in here, there's nothing that's not here.
22:00You don't need anywhere else, do you?
22:02Not the trotters.
22:03I don't know about that pig trotter, though.
22:05I mean, I don't think I'd be rushing to chuck it in my Sunday roast.
22:08Seeing all of it as fresh as it was didn't make me hungry.
22:11It made me feel quite, like, overwhelmed.
22:14If you're overwhelmed by the trotters, Lewis, don't look at those snouts.
22:19Do you sell a lot of them?
22:2120 kilos, 30 kilos, in a week, no problem.
22:2440 pounds each week.
22:26Wow.
22:27You can't tell your nose about it, can you?
22:29Oh, Graham, that's an awful joke.
22:33Thank you very much.
22:34As these two say adios to the butcher, in another part of the city,
22:39Ceramics Champion of the Year, Glenys and her husband, Ian, are about to have some culinary delights themselves.
22:45Oh, my goodness.
22:46What would I have spotted?
22:47Cake shop.
22:48Mmm, my word.
22:54Wow, this looks nice.
22:55Oh, yeah.
22:56Oh, gosh.
22:59Oh, wow.
23:00Hi.
23:01Welcome.
23:02Hello.
23:03How are you doing?
23:04There's so much choice, I haven't a clue what I want.
23:06Well, we'll give you some time to have a think about it.
23:23The cruise has stopped off in the food capital of Spain, Bilbao,
23:27and Glenys and Ian have spotted some sweet treats in the family-run bakery Arese.
23:32This bakery has been serving the people of Bilbao since 1852.
23:37They were even famous for having supplied some of their renowned products to the Titanic.
23:41Oh, wow.
23:42Hi.
23:43Welcome.
23:44Hi.
23:45Hello.
23:46How are you doing?
23:47There's so much choice, I haven't a clue what I want.
23:48I would honestly recommend go for this tray right here.
23:52It's like a sample tray.
23:54Ah, try everything.
23:55Yeah, just try it.
23:56Try a different bite size.
23:57Yeah.
23:58Yeah, produce.
23:59I think it should be mandatory that every bakery has a tasting tray.
24:05And I'd spend lots of hours in that shop.
24:08Yeah.
24:09I wholeheartedly agree, Glenys.
24:13Here you guys go.
24:14Wow.
24:15Wow.
24:16Yes.
24:17Oh my goodness.
24:18Where do you start?
24:19Incredible.
24:20I'll let you go first.
24:21Oh my gosh, that looks delicious.
24:24Mmm.
24:25Delicious.
24:26Oh, beautiful.
24:27Mmm.
24:28That is perfect.
24:29That is just my sort of cake.
24:30Love it.
24:31That was a fine choice.
24:32Absolutely.
24:33Mmm.
24:34Oh, it was just like, melted in your mouth.
24:37And while Glenys and Ian get started on their massive platter of patisseries, Graham and
24:54Lewis are perusing the sweet treats too, on their tour of the market.
24:58Oh, Jesus.
24:59The famous Basque cheesecake.
25:00How do I ask for a slice of cheesecake?
25:01Will you let one?
25:02Yes.
25:03A little bit.
25:04Let's answer, yeah.
25:05Let's answer.
25:06Eh, no, igual quecito también.
25:07Merece, dame la hora, dame la hora.
25:08Ah, gracias.
25:10Oh my God.
25:11You need to try that.
25:12Is it good?
25:13Good.
25:14Yep.
25:15Oh, wow.
25:16That is.
25:17Yeah.
25:18I've never tasted anything like that.
25:19That cheesecake was like, and it wasn't just a small piece, wasn't it?
25:22It was a pretty large piece.
25:23A little bit of cheesecake, please.
25:24Boom.
25:25Like a slab.
25:26Oh, get it down you.
25:27Back at the bakery, it's a little bit of cheesecake, please.
25:28Boom.
25:29A little bit of cheesecake, please.
25:30Boom.
25:31Boom.
25:32Boom.
25:33Boom.
25:34Boom.
25:35Boom.
25:36Boom.
25:37Boom.
25:38Boom.
25:39Boom.
25:40Boom.
25:41Boom.
25:42Boom.
25:43Boom.
25:44Back at the bakery, it's time for cake number two.
25:47Wow, that's too pretty to eat, isn't it?
25:50Trust me, it isn't.
25:51Have I got it all on my nose?
25:58You've got it all over your mouth.
26:00Absolutely delicious.
26:02Want to try it?
26:05Just get one for yourself, Glenis.
26:07You might need napkins.
26:09These are very messy.
26:10Oh, that's okay.
26:11Thank you very much.
26:12They get very messy.
26:13That is now my first choice.
26:14That's better than a big one.
26:15It is.
26:16Well, not better, but...
26:17No, no, no.
26:18No, no, no.
26:19I picked it.
26:20You've got it all around your mouth.
26:21Don't worry, Ian.
26:22I think there's enough to go round.
26:23I thought that's going to be messy to eat, but I'll give it a go.
26:24And it was delicious.
26:25It reminded me of a smaller version of when you get an ice cream cone, you know, with a
26:30soft ice cream and it goes round and then comes to a point.
26:33It was like one of those.
26:34Mm-hmm.
26:35Well, I'll have to go for a different one then.
26:36Those ones are the miniature apple pies.
26:37They're delicious.
26:38You take your time with that one.
26:39We have a bigger version too, but yeah.
26:40He wouldn't like this, so I'll eat it all.
26:41And while Ian tucks into cake number three, Graham and Lewis are stocking up on some sweet
27:06treats of their own.
27:07My kind of market.
27:08There you are.
27:09There's everything here.
27:10You know, I feel like I've had some nice healthy breakfasts.
27:12I've had some lean lunches.
27:14I was like, I'm going to treat myself and I'm only going to be here once, right?
27:18Chocolate.
27:19Oh, yep, yep.
27:21The other chocolate.
27:23And then one of them.
27:26Uno.
27:27Uno.
27:28Is it uno?
27:29Uno, yes.
27:30Uno.
27:31So I thought I'll try a bit of everything.
27:32You did as well, didn't you?
27:33Oh, God, yeah.
27:34It was nice.
27:35Full top row, wasn't it?
27:36I think it was almost, yeah.
27:38It was one of everything that I saw.
27:39One of them.
27:40One of them.
27:41One of them.
27:42One of them.
27:43Thank you very much for your tour.
27:44You're welcome.
27:45Absolutely.
27:46Glad to be here.
27:47The prettiest mall I've ever been to market I've ever seen.
27:49Oh, really good.
27:50Can we get a selfie?
27:51Okay, really.
27:52What a lovely idea, Dad.
27:54Let's go.
27:55Come on, nice.
27:56That's a great picture, though.
27:58Another lovely snap to add to the collection, Graham.
28:01Meanwhile, who knows what cake number these two are on now.
28:05What are you going for, then?
28:07Now you've had your taste.
28:08You said that's your first choice.
28:11That one.
28:12We have a big version of that, if you want to take it.
28:15I think I might have some cheese cake.
28:17I might have one of those canned.
28:20Be really greedy.
28:22And get one of those.
28:24You'll be sick.
28:26I'll risk it.
28:27We had a good old nibble at everything, didn't we?
28:30We had a few.
28:32You had more than I did.
28:34Alright.
28:35Here you go, guys.
28:36Enjoy.
28:38Again with the Merci, you're still in Spain, Glynis.
28:41Now that they've sampled the goods, time for Graham and Lewis to turn their hands to something
28:51new.
28:52A bit of cooking.
28:53And they'll be learning from the best, local chef Erlantz.
28:57Hello.
28:58Hello.
28:59How are you?
29:00Nice to meet you.
29:01I'm Graham.
29:02I'm Erlantz.
29:03I'm Lewis.
29:04Nice to meet you.
29:05Nice to meet you.
29:06Welcome to the Pinchos workshop.
29:07We are going to cook a typical Bax Pinchos.
29:11Pinchos are traditional finger food appetizers, local to the area.
29:15They are often served on bread and held together with a toothpick or skewer.
29:20I wouldn't say I'm the best cook.
29:24And I definitely don't do the most in the kitchen, back at home.
29:28But it's not meaning that I wouldn't want to try.
29:31I'm not good in the kitchen.
29:34No.
29:35Now we need to peel the onions and chop them into julienne.
29:39Oh, okay.
29:40Onion is in a very thin slices.
29:41Right.
29:42Okay.
29:43It's like making a cheese onion sandwich.
29:46Fantastic.
29:47Is that good?
29:48Yeah, it's very good.
29:49Is it?
29:50Yeah, it's really good.
29:51You don't just say that.
29:52You look professional.
29:53I've never looked professional at anything.
29:58I'm surprising myself how well I can cook an onion.
30:01Yeah.
30:02I don't do the cooking in my house.
30:05Actually, sometimes I do cook, but I have to follow a recipe, and my wife has to cut everything
30:09up.
30:10And I'll just put it in the pan, basically.
30:12Okay, here we have the white tuna.
30:14Wow.
30:15Wow.
30:16Looks like Graham is going to have to tackle his nemesis.
30:19That tuna, I mean, I just, I could have fainted.
30:24And I thought, I hope he doesn't want me to mess around with that.
30:27Yeah, like this.
30:30I'm going to give you one example.
30:32Okay, yeah.
30:33Okay, like this.
30:34Oh, you pull it off the...
30:35Yeah, if it is not, we can remove now.
30:37Ah, I see.
30:38Okay.
30:39Bye.
30:40You're being very brave, Graham.
30:43And here we have the vinegar, it's apple vinegar, we have 100 milliliters.
30:52Nice.
30:53You need to add 100 milliliters of olive oil, okay?
30:58I can definitely do that one.
30:59Yes.
31:00Graham's slicing his dreaded fish, and Lewis is pouring olive oil into a measuring jug.
31:06Doesn't feel very fair to me.
31:07I'm surprised how well I'm doing.
31:10I'm making my part of this job.
31:12What have you got?
31:13I just have to fill this up.
31:15Whiskey with a fork, please.
31:16Of course.
31:17Yes.
31:18Yes, yes.
31:19No time to rest for you, Lewis.
31:21My expectations were, just learn something.
31:25Because, let's face it, there's not...
31:27When you know nothing, you're going to learn something, aren't you?
31:31What the hell?
31:32What?
31:33Get mixing, like.
31:34I'm trying to mean.
31:35For real.
31:36Okay, let me mix this in first.
31:37You're putting way too much in.
31:38You're a good whisker, aren't you?
31:41All the cheese.
31:42All the cheese.
31:43All the cheese.
31:44All the cheese, yes.
31:45Come on, pops.
31:46I told you.
31:47In one time.
31:48Please.
31:49Do you know what?
31:50The chef we had was iconic.
31:53He was so softly spoken and, like, he genuinely wanted to teach us something.
31:57Yeah, he did when he was passionate about his pinching.
31:59Yeah, but he would just quickly jump in and just make sure I was not going to mess this
32:04up.
32:05And now, we are going to peel the prawns.
32:07More fish, Graham.
32:08Deep breaths.
32:09You can do it.
32:10Good.
32:11Now, we remove the head.
32:12This part.
32:13Oh, yeah.
32:14And in the last step, this one.
32:17And we got it.
32:18Perfect.
32:19Okay.
32:20Yeah.
32:21I've never peeled a prawn before.
32:23One, two, three, four.
32:24Easy.
32:25He's got his legs on there still.
32:26I meant to leave the legs on.
32:27He said in three steps, I'm like.
32:29I know, yeah.
32:30I mean, I don't have the hands for stuff like that, that delicate.
32:33Yeah.
32:34Easy.
32:35Better for lifting bricks.
32:36Yeah.
32:37Head off.
32:38Drop it.
32:39It's in the middle.
32:40You're doing that better than me.
32:43I'm just pleased it's dead.
32:46So are we, Graham.
32:47So are we.
32:51Meanwhile, on the hunt for their all-important souvenirs, Glenis and Ian spot a favourite throwback.
32:58Oh, oh my giddy, look at that.
33:00I haven't seen one of those machines for years and years and years.
33:02Have you got any cash?
33:03Have you got any change?
33:04We had a look around some of the shops.
33:07One of them being a little gift shop.
33:10I'll do it.
33:11You want me to do it?
33:12I'll do it.
33:13You do it then.
33:14No, you do it then.
33:15He got a machine outside that converted scents,
33:17did it into like a stamp.
33:21And then do it.
33:22And then you turn the handle, I presume.
33:24That's fair.
33:25Yeah.
33:26Sweet.
33:28Oh, it's harder work than it looks.
33:32Gee, you can do it.
33:33You just think you've just got a straight round.
33:37It's actually quite hard work.
33:39Oh, it's hard work.
33:41Oh.
33:47Oh, that can be a lucky charm.
33:49That's incredible, isn't it?
33:52Very nice, Ian.
33:55Still cooking up a storm, Graham and Lewis are ready to taste their handiwork.
33:58Ooh.
34:01They look good.
34:02They look really good.
34:03With paint.
34:04With some.
34:05Wow.
34:06With a brass.
34:07Yeah.
34:08I've never made anything that looks so tasty.
34:10Or pretty.
34:11Haven't you found yourself a new hobby?
34:12Mmm.
34:13Congrats.
34:15I was quite surprised when it all came together.
34:17And then stepping back and being like, okay, right, we're done with the class.
34:21But then there was these.
34:22It looks like something you would have bought in a restaurant.
34:24Yeah.
34:25And the presentation was really nice, wasn't it?
34:27It really was.
34:28Yeah.
34:29Well, yeah.
34:30What I just wanted to eat was this one.
34:31But this gentleman is so passionate about this one.
34:34I'm going to try it for you.
34:36That's amazing.
34:37You're going to convert me.
34:40You think pops?
34:41I like it.
34:42Yeah.
34:43Once I got over the idea of an ancho.
34:45Really nice.
34:46That is really nice, yeah.
34:51It's good.
34:52Mmm.
34:53No, no.
34:54Exactly.
34:55Yeah, really good.
34:56Oh, this is a big ass for me.
34:58I think I'm going to have to decide to get over me anxieties of fish.
35:07Because they actually tasted really, really nice.
35:10I think one of the best things anybody can do is educate someone.
35:13Yeah.
35:14So thank you very much.
35:15Yeah, I know.
35:16Thank you so much.
35:17And I'm so excited to jump back in.
35:19Thank you very much.
35:20Don't forget your selfie.
35:22We have been educated.
35:24With the day in Bilbao almost over, before heading back to the ship, Glen Asinian take a stop off for a bit of souvenir shopping.
35:34Okay.
35:35Where do we start?
35:36Oh, that one catches my eye.
35:37Look at that.
35:38Heart shape.
35:39That's nice.
35:40Yeah.
35:41It'll look good.
35:42Oh, that's good.
35:43It's got all the different landmarks on.
35:44Shall we get one of those?
35:45Yeah.
35:46Okay.
35:47You're going for that?
35:48Yeah.
35:49Okay.
35:50It's got all the different varieties in the world.
35:51We always try and pick up a souvenir of where we are, of where we've been.
35:57Oh, that'd be good.
35:59You need a new water bottle.
36:00That is so cool.
36:01I do.
36:02I love the colours.
36:03They're that.
36:04That's brilliant.
36:05Big or small, we've shipped over from Canada a wolf's head.
36:11Pardon?
36:12Or a bust of a wolf's head, not an actual wolf's head.
36:15Oh, I see.
36:16Phew.
36:17Because we like wolves.
36:19Oh, that is a must for you when you're cooking.
36:22Well, I'm trying to cut down on the amount of cooking.
36:25No.
36:26Ian does do the cooking, all the cooking.
36:28He likes cooking.
36:29And he never wears an apron.
36:31You do like cooking, Ian, don't you?
36:33You do.
36:34Don't be shy now, Ian.
36:35When you get that on, you'll be wanting to cook every day.
36:38That is amazing.
36:39Yeah.
36:40Yeah, they go well together, those, I think.
36:43Watching you cook is brilliant, but watching you cook with that on,
36:48I'll be twice as good.
36:49Will it make your food taste good?
36:51Well, I'm going to have to concentrate on doing Spanish tapas now.
36:56Well, maybe you could just wear the apron.
36:59Oh, Glenys.
37:00That would put everybody off the food.
37:01Come on.
37:02Let's go and find something else.
37:03No more time for shopping, guys.
37:04The ship's calling.
37:05So far today, our cruisers have eaten their way around Bilbao and had a lovely time doing
37:18it.
37:19Delicious.
37:20Very nice, aren't we?
37:21Now, as the ship sets sail, Graham and Lewis have opted for a friendly game of chess.
37:31Oh, great.
37:32What's up?
37:33Yes.
37:34Another part of the ship that just belongs to father.
37:36When you get a chess board out, it's like your army, isn't it?
37:38You know?
37:39And you've got a little chess board.
37:40Sometimes I'm made of brass.
37:41Sometimes I'm made of wood.
37:42And you get into the feeling of this game, this challenge.
37:45But when they're about three foot high, it's a little bit like you're in there, aren't you?
37:46You're actually in the game, you know?
37:47You're part of it.
37:48I'll let you go first, mate.
37:49You're going to let me go first?
37:50Yeah.
37:51Oh.
37:52Oh.
37:53Oh.
37:54Oh.
37:55Oh.
37:56Oh.
37:57Oh.
37:58Oh.
37:59Oh.
38:00Oh.
38:01Oh.
38:02Oh.
38:03Oh.
38:04Oh.
38:05Oh.
38:06Oh.
38:07Oh.
38:08Oh.
38:09Oh.
38:10Oh.
38:11Oh.
38:12Oh.
38:13Oh.
38:14Oh.
38:15Oh.
38:16Okay, Pops.
38:17Don't make me look too silly.
38:19The battle.
38:20Huh.
38:21The prawn to the front.
38:24That would be a pawn, Lewis.
38:26There aren't any shellfish in a game of chess.
38:28Hey.
38:29Oh, mind how you go, Graham.
38:31I am a brilliant chess player.
38:33I just, er, I can read about two moves ahead rather than far, like you should be able to.
38:42Ooh, that's a bold move.
38:44Just a heads up.
38:45I never said I was any good at chess.
38:46Like, I was there just for, erm, my dad.
38:49Are you sure you know how to play this game, son?
38:53Hey, do you know what?
38:54No.
38:55I ain't got a clue.
38:56No, I can tell.
38:57Let's do.
38:58Well, that's a start at least.
38:59In a rare break from the norm for this pair, Glynis and Ian are doing something a little
39:08less competitive.
39:09Well, I'm glad for the rest after today.
39:11I know, but what a great day we've had, haven't we?
39:14Oh, incredible.
39:15Seriously, it's just been so eventful.
39:16We seem to have done so much in such a short time.
39:20We went, erm, to the pottery place.
39:21Oh, that was so funny.
39:22You'd never done it before, had you?
39:23No, not at all.
39:24I did it once about 60 years ago and I was rubbish then.
39:33And today we were, we were obviously having a little challenge, weren't we?
39:38Yeah.
39:39And at one stage I looked at yours and it was like just a lump of splotch.
39:44And I'm thinking, yeah, yeah, I'm in here.
39:46And then I looked again and it was like, oh my gosh, that's brilliant.
39:50But little did I know that was your second lot of clay, wasn't it?
39:54Well, you know, erm, everything comes to those who wait.
39:59Wise words, Ian.
40:00And can I just say you both look an absolute vision in blue.
40:04Still coming to terms with chess terminology, Graham and Lewis.
40:07Come on, pops.
40:08We haven't got all day.
40:09No, you're right.
40:10We haven't.
40:11Move your horse.
40:12I know you want to.
40:13He won't let it go when he inevitably wins.
40:15I heard that bad, have I?
40:16Come on, I'm not competitive at all really, Nick.
40:19Let's go back to the entire trip.
40:21Like, everything's a quick bet.
40:2320 quid.
40:24It's a standard bet nowadays.
40:26Can't we just do things for fun?
40:28I mean, the knights play a big part.
40:31Yeah.
40:32You know the horses?
40:33The horses.
40:34Yeah.
40:35And the bishops.
40:36The bishops are crucial.
40:38Absolutely crucial.
40:39Do you know the little things with the round top?
40:41Yep.
40:42Yeah, them ones.
40:43Just take away your most, second most important piece.
40:50Can you say goodbye?
40:52Yep, sweet.
40:53Yep, you take it.
40:54Just move on.
40:55We've captured him, Charles.
40:56We've captured her.
40:57I just think you was a little bit rash with your queen.
41:00And I think you really need to learn a lesson from this.
41:03That, you know, think of the consequences before you put your pieces in place.
41:09I'm really trying to think of what to even do.
41:13I'm gonna...
41:15We've got the coin!
41:21Sorry, Charles.
41:24Mmm.
41:25Maybe the game isn't over just yet, Graham.
41:28We went out not to buy anything, but we finished up in the souvenir shop.
41:32We made our own coins.
41:34Oh, yes.
41:35Yeah, yeah.
41:36That's incredible, isn't it?
41:37And then...
41:38Your apron.
41:40Your water bottle.
41:41Yeah.
41:42And our fridge magnet.
41:44Oh, yeah.
41:45So, basically, it's my turn next, yeah?
41:48Oh, right.
41:49My dad taught me how to play chess.
41:51Took his time, Pershing's, learned from him.
41:54Lewis was always, what are you doing?
41:56I'm taking your night.
41:57You can't take it directly like that.
41:59Why?
42:00It wasn't diagonal.
42:01That's cheating.
42:02It's not cheating.
42:03That's cheating.
42:04That one there, I would never have laid that.
42:06Put that right back right now.
42:07That was not cheating.
42:08It's illegal.
42:09That was not there.
42:10No fighting, you two.
42:13You've had such a good day.
42:14If I am genuinely past it now, can I just kick him over?
42:18You can def...
42:19Yeah, you can resign the game.
42:20I can?
42:21No.
42:22Oh, if it was just that easy.
42:25I was getting so...
42:26You see, this is the trouble, innit?
42:28I mean, they could have won from that...
42:29No, no, you couldn't.
42:30And then, boom, there we are.
42:32You were resigning because, well, we've got his two pawns left.
42:35No, no, no, no.
42:36You had a chance.
42:37I won't do it.
42:38Yeah, come on.
42:39No.
42:40No, come on.
42:41No, come on.
42:42No.
42:43No, come on.
42:44All right, we'll do it.
42:46No.
42:47No, seriously.
42:48That's it, I'm done.
42:49No, it's a game.
42:50Look, come on.
42:51I'm done.
42:52No, you've got to end the game on a handshake.
42:53OK, well done.
42:54Glad to see you make friends, boys.
42:55There's still two days of the cruise left.
42:56Still reminiscing over their busy day in Bilbao, Ian and Glenys.
42:59It was very, very impressive.
43:00So, yeah, we'll definitely look at coming back sometime.
43:01Yeah, yeah, absolutely.
43:02But it's good to get back on board and relax for a while before dinner.
43:05As the third day draws to a close, it's time for the all important bit.
43:31Scores, please, guys.
43:33We've had such a great day in Bilbao.
43:36We enjoyed the exploration of Bilbao.
43:39No, I'm happy to give it five.
43:40Right, OK, four and a half done.
43:44Joseph.
43:45Yeah, I'd give Joe one.
43:47The streets of Bilbao, I'd say, get another for atmosphere.
43:51Yeah.
43:52Cooking.
43:53Definitely cooking gets one.
43:54What about the breakfast?
43:55The breakfast could get five on its own.
43:58Let's give it one.
43:59An excellent four and a half.
44:02Bilbao, four suns for sure.
44:05Yeah, four suns.
44:06We get breakfast, environment, atmosphere, Joe and cooking.
44:11Yeah.
44:12On your marks.
44:13Get set.
44:14Go.
44:15Next time, we're at scene.
44:19And Glenis and Ian get sporty.
44:21Before showing off their moves.
44:25Right, you're going for the big spin.
44:27And Graham and Lewis.
44:30Enjoy a very special day.
44:35Happy Father's Day, Bob.
44:36I'm very proud of you.
44:37You too.
44:38Really nice to meet you.
44:39Have a wonderful evening.
44:40It's just a surreal moment, isn't it?
44:41I mean, he's such an important person.
44:43He's such an important person.
44:44Nice, honey.
44:45You too.
44:46Good afternoon.
44:47I'm back.
44:48Yeah.
44:49I'm home.
44:50Everybody is evening.
44:51You big head, baby.
44:53I'm in your turnout.
44:54You really kids' manager.
44:55To be clean.
44:57You really fall at a closeout and menu.
44:58If you see the entrepreneur,
44:59you BACK in the middle of this season.
45:00I've comeown.
45:01Therefore, I need it.
45:02You'll never find any sign of myרים Yarrow отс STUDY,
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