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The Cruise- Fun-Loving Brits at Sea
The Cruise- Fun-Loving Brits at Sea (2023) S02E03
The Cruise- Fun-Loving Brits at Sea (2023) Season 2 Episode 3
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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, God.
07:33Oh, God.
07:34Oh, God.
07:35Oh, God.
07:36Oh, God.
07:37Oh, God.
07:39Come on.
07:40Come on.
07:41Points deducted.
07:43Can I help you?
07:46It's not going well, is it?
07:47Come on.
07:48Yes, we're good.
07:49Stage one.
07:50Stage one.
07:51We can't even put our aprons on.
07:53That's not boarding well.
07:57Is that it?
07:58Ready?
08:00Ready.
08:01We're ready.
08:02Yeah?
08:03Good to go.
08:04Back with Graham and Lewis, and it's time to see if Graham knows his tostados from his
08:10potatoes, as it's the moment of truth.
08:13Will it be a successful order?
08:15Olives.
08:16What is it with you and olives?
08:17I don't want olives.
08:18Did you order olives?
08:19I don't want olives.
08:20Yeah.
08:21Drop it.
08:22Syrup.
08:23Syrup?
08:24Some bottles of cinnamon.
08:25Oh, lovely.
08:26Gracias.
08:27Yeah, gracias.
08:28Wow.
08:29Not an olive in sight.
08:30Now let's never speak of them again.
08:32Oh, wow.
08:33That looks fantastic.
08:35Look at that.
08:36I know.
08:37I meant to do that.
08:38This looks nice, Pops.
08:39Oh, you've got my bacon.
08:40No, I've got salmon.
08:41Yeah, and bacon underneath.
08:42Oh, would you like it?
08:43Yeah, you're all right.
08:44I don't want to spoil this now.
08:45The bacon with the salmon was a choice, right?
08:47It wasn't my choice, but I was presented it, and...
08:50Yeah.
08:51You're all right.
08:52I don't want to spoil this now.
08:53The bacon with the salmon was a choice, right?
08:55It wasn't my choice, but I was presented it, and...
08:59The bacon was meant to be bad.
09:01Sorry.
09:02Oh, it'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, though, but lovely food.
09:18I reckon we made a good choice there, mate.
09:20Yeah, and well done for not getting a...
09:22Olives.
09:23Full of olives.
09:24Yeah.
09:25I swear to God, I thought that's what she said.
09:27Well, cheers, Pops.
09:28While the boys enjoy their breakfast, Glynis and Ian are about to embark on stage one of
09:35their clay masterpieces.
09:37We have to do two movements.
09:39We have to pull here, push, and pull.
09:45Needing the clay is more difficult than you would imagine.
09:51Oh, sweating.
09:52It's good.
09:53It's good.
09:54It's good.
09:55I thought, in my naivety, that it was going to be like rolling pastry or making bread or
10:00something.
10:01It's not like this.
10:02It's for 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.
10:10Ah.
10:11Push, push in, and push down.
10:12Up.
10:13Another time.
10:14I don't need you to tell me, thank you.
10:15It's easy, eh?
10:16No bickering, you two.
10:17Not in front of Minerva.
10:18And you have to come like this.
10:20Oh, I'm there.
10:21I like this bit.
10:22Yeah.
10:23And you like that.
10:24Like an expert.
10:27Harder than it looked.
10:30We 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, I've thought.
11:00You reach.
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.
11:31You're tearing me.
11:32Oh, I knew you were going to do that.
11:35And how childish.
11:36I knew you were going to do that.
11:38So Glenis is really going to have to up her game in all things pottery if she's hopeful
11:43of evening out those scores.
11:44You have to throw.
11:45Okay.
11:46Like that.
11:47Okay.
11:48Now you have to do like that.
11:49Oh, that's okay.
11:50Yeah.
11:51Okay.
11:52Okay.
11:53Okay.
11:54Okay.
11:55Okay.
11:56Okay.
11:57Okay.
11:58Well, it's a strong start from Ian.
11:59Hello.
12:00Glenis, however.
12:01Oh.
12:02Oh.
12:03Well, yes.
12:04Anyway.
12:05But not too high.
12:06Ours were disastrous, weren't they?
12:07One more disastrous than the other.
12:08Where?
12:09Oh.
12:10We are very fast.
12:11Oh, I should have slide it down.
12:12Yeah.
12:13Yeah.
12:14We'll leave you to it.
12:15I can't wait to see who will come out as the clay champion.
12:17Oh.
12:18Oh.
12:19Oh.
12:20Oh.
12:21Oh.
12:22Oh.
12:23Oh.
12:24Oh.
12:25Oh.
12:26Oh.
12:27Oh.
12:28Oh.
12:29Oh.
12:30Oh.
12:31Oh.
12:32Oh.
12:33Do it.
12:34I can't wait to see who will come out as the clay champion.
12:36I thought I had it then.
12:48But not too high, maybe.
12:49Which is clearly a triple-screen address.
12:51I 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 oh this
13:03is gorgeous happy with your fried eggs yeah absolutely
13:07glennis 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 um i thought i was doing extremely well with
13:19phase one and then the wiggle came and you know what happens on pottery if you
13:25get a wiggle i've left me uh i've left my speed too high hence the wiggle there seems to be more
13:33wobble than wiggle ian or is it more wiggle than wobble either way there looks to be something
13:38resembling a pot there oh my giddy aunt that looks good okay i'm happy with that i should think so
13:48that looks amazing nobody told me it was hard work i'll need i need a massage after this
13:56i think i'm done yes oh gosh that looks amazing looks like your wiggle technique has paid off ian
14:05to be honest i think that's a work of art and it's a good job we're in bilbao because the
14:11guggenheim museums here and this could be one of the next exhibitions let's not get carried away
14:19ian mine was almost perfectly finished i noticed that glennis's was needed a little bit of tlc shall
14:28we say you ready yes no if you spoil it oh my goodness i won't be happy so i moved over to
14:38glennis's side to help her finish um i'm not sure exactly what it was she was trying to make really
14:45but um that's it and with a little help from behind and ian gives glennis his pottery technique
14:54well now you're pressing too hard
14:56is your name patrick did you just keep your hands around it
15:04well it looked more like a romantic gesture
15:10there we are but actually it was just a way of trying to uh make sure that i uh i won yet another
15:20competition
15:21you've ruined it do you want to have a look at mine no no i'll show you mine now that's the comparison
15:28i'm happy with that yeah that's fine thank you well done
15:37you're all you're welcome
15:41thank you merci that was super merci you're in spain glennis when i look from here either my eyes
15:51have gone funny you always seem a bit obscure on the top where mine seems quite round yeah your eyes
15:57not too funny we'll go and get cleaned up i think so definitely
16:02take your time glennis the ship leaves in three hours
16:09if you connect
16:11something i would do again so that's that's how good an experience it was it was such fun
16:22after a tasty beach breakfast graham and lewis have hit the streets to take in the sights
16:30welcome to bilbao yeah it's a different type of place isn't it love chocolate i love bilbao look
16:37trust you to find i know yeah the shop of the trip
16:40i fell in love with bilbao as soon as we we got that like those little streets it's just so different
16:54to like any street i think i've ever been down before
16:57artikali is a street located in the old town of bilbao characterized by its narrow pathway colorful
17:05buildings and lively atmosphere it's nice don't you like how everyone's put the effort in to like
17:10plant stuff yeah how pretty is that urban jungle i wonder why would i have anything like this back up
17:16we probably do we just probably don't have the time to like stop and look
17:20oh creepy doll stars freaky dolls
17:26which is the freakiest ah they're all equally
17:30having them to remove that crazy atom the jester yeah yeah this is nightmare fuel i'm not i'm not
17:36good for this i swear to god them legs were following me yeah it was odd there was a vibe in bilbao it was
17:44just you got there and it was it was just a pre so i loved it actually a real nice town wasn't it
17:51i'm digging it here though yeah it's lovely isn't it really nice well there but here's the big market
17:55the big market is mercado de la ribera the market was built in 1929 and with its 10 000 square meters
18:07is one of the largest covered markets in europe hi guys hola welcome
18:14helping them navigate the market will be their guide for saber or joe for short here you have
18:20the food market one of the best food markets in europe oh wow so that's what we'll explore
18:25right now on the top of it you see the stained glass window yeah that's the kota farms of bilbao
18:30once we get into the market you will see there's an influence from everywhere from all the parts
18:36of spain from the southern basque country but also from northern europe it's all traditional food
18:41of traditional food so let's stop talking and let's let's see that with our eyes that's good
18:46joe yeah yeah he had so much energy didn't he i mean he made it he made everything exciting didn't
18:51he he could have showed us a wooden box and he would have made that box exciting the first time
18:55i've been to a market it looks like an airport yeah what kind of airports have you been to lewis
19:02let's just hope the food is a bit cheaper after a quick wipe down glennis and ian now have the
19:09important decision of what glaze they would like on their pots which will be then shipped back to them once
19:14finished so you need to pick a glaze i've already picked mine you have a lot of colors to to toe
19:22yeah i've changed my mind that one yeah definitely and we get home and we're like oh i wish we're
19:30still on a cruise ship and we can wait for this to come it'll bring back all our memories won't it
19:36yeah look forward to that so that on the outside and that one on the inside
19:44but before this competitive fan leave glennis can't resist asking the million euro question
19:49which one do you like best this one is bigger it's okay but this one i think that is better
20:01good choice good choice sorry well thank you minerva for nothing no
20:08oh and she said it was the best thing she'd ever seen in her life she didn't really say that at
20:17all about that but i'm sure she was thinking it you know i could tell where she was looking at it
20:23that was a lovely experience minerva thank you very much really really enjoyed that we've both
20:28really really enjoyed it thank you so much lovely to have met you thank you to you okay okay thank you
20:33well here we have oh for you this mark this one oh that's beautiful oh my god you like it have you
20:42have you made it yes for you oh that's beautiful thank you so much oh i'm filling up that's so lovely
20:51thank you we'll hopefully see you again oh what lovely memorabilia thank you to do you and that was
20:59touching you know i i'm getting emotional in my old days it was really a nice gesture glennis and ian
21:07will have to wait patiently for their creations to be shipped to them so for now it's off to explore more
21:12of the city meanwhile graham and lewis are discovering the delights of bilbao's famous food markets with
21:26their guide joe i'd be going straight for the big pack of bacon he's taking them to their first stop
21:35the butchers it's the first pig in the world that you can age the meat normally we just age beef meat
21:42but it has been aged aged for 90 days that's amazing isn't it we'd have markets back in at home
21:51you know at hull we have markets yeah but i don't think it's all locally sourced like that that place
21:55was if he was going to cook a meal if this is a place to come in here you don't need anywhere else do
22:02you not the choice i don't know about that pig trotter yeah i mean i don't think i'd be rushing to
22:07chuck it in my sunday roast seeing all of it as fresh as it was didn't make me hungry it was
22:12made me feel quite like overwhelmed if you're overwhelmed by the trotters lewis don't look at
22:17those snouts you sell a lot of them 40 pounds each week oh graham that's an awful joke
22:33thank you very much as these two say adios to the butcher in another part of the city ceramics champion
22:40of the year glennis and her husband ian are about to have some culinary delights themselves oh my
22:45goodness thought i spotted cake shop oh my word wow this looks nice oh yeah oh gosh
22:56oh wow hi welcome hello how are you doing there'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
23:10the cruise has stopped off in the food capital of spain bilbao and glennis and ian have spotted some
23:29sweet treats in the family-run bakery arese this bakery has been serving the people of bilbao since
23:361852 they were even famous for having supplied some of their renowned products to the titanic oh
23:42wow hi welcome hello how are you doing there's so much choice i haven't a clue what i want i would
23:48honestly recommend go for this tray right here it's like a sample tray yeah just try a different bite
23:57size yeah yeah produce i think it should be mandatory that every bakery has a tasting tray and i'd spend lots
24:07of hours in that shop yeah i wholeheartedly agree glennis here you guys go wow oh my goodness where do you
24:18start incredible i'll let you go first oh my gosh i love delicious
24:35delicious i'm beautiful that is perfect that is just my sort of cake love it that was a fine choice
24:43delicious absolutely oh it was just like melted in your mouth and while glennis and ian get started on
24:52their massive platter of patisseries graham and lewis are perusing the sweet treats too
24:58on their tour of the market oh my god oh my god you need to try that is it good
25:23oh wow that is yeah i've never tasted anything like that that cheesecake was like i didn't want
25:34just a small piece was it it was a pretty large little bit of cheesecake please boom like a slab
25:42oh get it down you back at the bakery it's time for cake number two wow that's so too pretty to eat
25:50isn't it trust me it isn't it have i got it all on my nose you've got it all over your mouth
26:01absolutely delicious you want to try it just get one for yourself glennis
26:09you might need napkins these are very nice okay thank you very much they get very messy
26:20that is now my first choice that's better than the green one well not better but no no no no no i picked
26:27you've got it all around your mouth don't worry ian i think there's enough to go round
26:32i thought that's going to be messy to eat but i'll give it a go and it was delicious it reminded me of
26:39a smaller version of when you get an ice cream cone you know with a soft ice cream and it goes round
26:45and then comes to a point it was like one of those well i'll have to go for a different one then
26:50those ones are the miniature apple pies they're delicious you take your time with that one we have
26:56a bigger version too but uh yeah we wouldn't like this so i'll eat it all and while ian tucks into
27:03cake number three graham and lewis are stocking up on some sweet treats of their own my kind of market
27:08there you are there's everything here you know i feel like i've had some nice healthy breakfasts i've had
27:13some lean lunches i was like i'm going to treat myself and i'm only going to be here once right
27:19oh yep yep the other chocolate and then one of them uno uno is it uno yes so i thought i'll try
27:31a bit of everything you did as well didn't you oh god yeah it was nice two full top row on it
27:37i think it was almost yeah it was one of everything that i saw one of them one of them one of them one of
27:41them joseph it's been an absolute pleasure thank you very much for your talk you're welcome yeah
27:46prettiest more than i've been the market i've ever seen really good can we get a selfie okay really
27:52what a lovely idea dad let's go come on nice that's a great picture though
27:58enough a lovely snap to add to the collection graham meanwhile who knows what cake number these two are on
28:05now what are you going for then now you've had your taste it you said that's your first choice we have
28:12a big version of that if you want to take it i might have some cheesecake i might have one of those
28:20canned be really greedy and get one of those you'll be sick i'll risk it we had a good old nibble at
28:29everything didn't we um we had a few we you had more than i did all right here you go guys enjoy
28:37thank you thank you again with the merci you're still in spain glennis
28:46now that they've sampled the goods time for graham and lewis to turn their hands to something new
28:52a bit of cooking and they'll be learning from the best local chef elance ah hello hello nice to meet
29:00you i'm graham i'm i'm louis nice to meet you nice to meet you welcome to the pinchos workshop we are
29:07gonna cook a typical box pinchos pinchos are traditional finger food appetizers local to the
29:14area they are often served on bread and held together with a toothpick or skewer i i wouldn't
29:22say i'm the best cook and i definitely don't do the most in the kitchen back at home but it's not
29:29meaning that i wouldn't want to try i'm not good in a kitchen no now we need to peel the onions yeah and
29:37chop them into julien okay and it's in a very thin slices right okay it's like making a cheese onion
29:45sandwich you all fantastic with you so good yeah it's very good yeah really yeah you don't just
29:53say that professional i've never looked professional at anything i'm surprising myself oh well i can cut
30:01onion yeah i don't do it in my house actually sometimes i do cook but i have to follow a recipe
30:08and they might have to cut everything up and i'll just put it in the pan basically okay here we have
30:16looks like graham is going to have to tackle his nemesis that tuna i i mean i just i could have fainted
30:24and i thought i hope he doesn't want me to mess around with that yeah like this now i'm gonna i'm
30:31gonna give you one example okay yeah okay like this oh you pull it off the yeah if it is not we can
30:37remove now okay you're being very brave graham and here we have the vinegar is apple vinegar we have 100
30:52milliliters nice we you need to add 300 milliliters of olive oil okay i can definitely do that one yes
31:01graham's slicing his dreaded fish and lewis is pouring olive oil into a measuring jug doesn't feel
31:06very fair to me i'm surprised how well i'm doing i'm liking my part of this job i just have to fill this
31:14up whiskey with a fork of course yes yes yes no time to rest for you lewis
31:20my expectations were just learn something because let's face it there's not that when you know
31:28nothing you're gonna learn something out of you what do you get mixing like i'm trying real yeah okay
31:36let me mix this in fast you're putting way too much in you're a good whisker right yeah okay all the
31:42cheese apologies apologies yes come on pops i told you one time please do you know what the chef we had
31:51was iconic he was so softly spoken and like he genuinely wanted to teach us something yeah he did
31:58when he was passionate about his pinch yeah but he would just quickly jump in and just make sure i was
32:03not going to mess this up and now we are going to peel the prawns more fish graham deep breaths you can
32:10do it now we remove the head this part oh yeah and in the last step this one and we got perfect
32:18really okay yeah i've never peeled a prawn before one two three four easy got his legs on there still
32:26i meant to leave the legs on you said in three steps i know yeah i mean i don't have the hands for
32:32stuff like that like delicate yeah better for lifting bricks yeah head off drop it it's the middle
32:40you're doing that better than me i'm just pleased it's dead so are we graham so are we
32:48going to be meanwhile on the hunt for their all-important souvenirs glennisonian spot a
32:56favorite throwback oh oh my goodness look at that i haven't seen one of those machines for years and
33:02years and years have you got any cash have you got any change we had a look around some of the shops
33:07uh one of them being a little gift shop you want me to do it i'll do it you do it then you got a
33:14machine outside that converted scents did into like a stamp and then do it and then you turn the
33:23handle up the zoom yeah sweet oh it's harder work than it looks you can do it
33:36you're just thinking you've just got a straight round it's actually quite hard work oh
33:44oh that we can be a lucky charm that's incredible isn't it very nice ian
33:55still cooking up a storm graham and lewis are ready to taste their handiwork
34:01they look good they look really good with paint with some wow yeah with a brass yeah i've never made
34:08anything that look so tasty or pretty haven't you found yourself a new hobby congrats i was quite
34:16surprised when it all came together and then stepping back and been like okay right we're done
34:20with the class but then there was these it looks like something you would have bought in a restaurant
34:24yeah and the presentation was really nice one it really was yeah oh yeah the one i least wanted to
34:30eat was this one but this gentleman is so passionate about this one i'm gonna try it here you're gonna
34:38convert me you think pops i like it yeah once i got over the idea of an ancho really nice that is
34:46really nice yeah thank you
34:51it's good yeah really good oh this is a big ass for me
35:04i think i'm gonna have to decide to get over me anxieties of fish because they actually tasted really
35:10really nice i think one of the best things anybody can do is educate someone so thank you very much
35:15yeah no thank you so much and i'm uh so excited to jump come back in thank you very much don't forget
35:22your selfie we have been educated
35:28with the day in bilbao almost over before heading back to the ship glenocinian take a stop off for a
35:33bit of souvenir shopping okay where do we start oh that one catches my eye look at that heart shape
35:39that's nice yeah well look good oh that's good it's got all the different landmarks on
35:45shall we get one of those okay you're going for that okay no matter where it is in the world we
35:51always try and pick up a souvenir of where we are or where we've been oh that'd be good you need a new
36:00water bottle that is so cool i love the colors but that that that's brill big or small we've shipped over
36:08from canada's a wolf's head pardon or a bust of a wolf's head not an actual wolf's head
36:15oh i see few because we like wolves oh that is a must for you when you're cooking well i'm trying to
36:23cut down on the amount of cooking no ian does do the cooking all the cooking he likes cooking
36:29and he never wears an apron you do like cooking and enjoy and you do don't be shy now ian
36:36when you get that on you'll be wanting to cook every day that is amazing yeah yeah they go well
36:41together those i think watching you cook is brilliant but watching you cook with that on
36:48i'll be twice as good will it make your food taste good well i'm gonna have to concentrate on doing
36:54spanish tapas now maybe you could just wear the apron oh glennis that would put everybody off the food
37:02come on let's go and find something else no more time for shopping guys the ship's calling
37:26so far today our cruisers have eaten their way around bilbao and had a lovely time doing it
37:31delicious they're nice are they now as the ship sets sail graham and lewis have opted for a
37:42friendly game of chess oh great yes another part of the ship that just belongs to father
37:52when you get a chessboard out it's like your army in it you know and you've got a little chessboard
37:58sometimes i'm made brass sometimes i'm made of wood and you get into the feeling of this game
38:02this challenge but when they're about three foot high it's a little bit you're like you're in there
38:08aren't you you're actually in the game you know you're part of it i'll let you go first man you're
38:12gonna let me go fast oh okay pops don't make me look too silly the battle
38:20the prawn to the front that would be a pawn lewis there aren't any shellfish in a game of chess
38:29oh mind how you go graham i am a brilliant chess player i just uh i can read about two moves ahead
38:36rather than far like you should be able to
38:42oh that's a bold move just a heads up i never said i was any good at chess like i was there just for um
38:48my dad are you sure you know how to play this game son hey do you know what no i ain't got a clue
38:56no i can tell i know what the bits do well that's a start at least
39:03in a rare break from the norm for this pair glennis and ian are doing something a little
39:08less competitive well i'm glad for the rest after today i know but what a great day we've had
39:14haven't we seriously it's just been so eventful we seem to have done so much in such a short time
39:20we went um to the pottery place and that was so funny you'd never done it before had you no
39:27not at all did it once about 60 years ago and i was rubbish then um and today we were we were
39:36obviously having a little challenge weren't we yeah and at one stage i looked at yours and it was like
39:42just a lump of splotch and i'm thinking yeah yeah i'm in here and then i looked again and it was
39:48like oh my gosh that's brilliant but little did i know that was your second lot of clay wasn't it
39:54well you know um everything comes to those who wait wise words ian and can i just say you both look
40:01an absolute vision in blue still coming to terms with chess terminology graham and lewis come on pops
40:08we haven't got all day no you're right we have move your horse i know you want to he won't let it
40:14go when he inevitably wins that bad have i come on i'm not competitive at all really let's just go
40:19back to the entire trip like everything's a quick bet 20 quid so it's a standard bet nowadays can't we
40:27just do things for fun i mean the knights play a big part you know you're the horses the horses yeah
40:33and the the bishops the bishops are crucial absolutely crucial do you know the little things
40:40with the round top yep yeah then once
40:45just take away your most second most important piece yeah sweet yep you take it just move on
40:55we've captured him charles we've captured her i just think you was a little bit rash with your queen
41:00and i think you really need to learn a lesson from this that you know think of the consequences
41:06before you put your pieces in place i'm really trying to think of what to even do i'm gonna
41:14we got the queen sorry charles maybe the game isn't over just yet graham we went out not to buy
41:30anything but we finished up in the souvenir shop we made our own coins oh yes yeah yeah that's
41:36incredible isn't it and then your apron thank you your water bottle yeah and our fridge magnet oh yeah
41:45so basically it's my turn next yeah all right my dad taught me how to play chess took his time persians
41:53length from him lewis was always what are you doing i'm taking your night you can't take it down
41:59down like that it wasn't diagonal that's cheating it's not cheating that's cheating that one there i would
42:04never have laid that put that right back right now that was not cheating it's illegal that was not
42:09there no fighting you two you've had such a good day if i am genuinely past it now can i just kick
42:17him over you can yeah you can resign no oh it was just that easy i was saying so you see this is the
42:27trouble isn't it i mean they could have won from that no no you couldn't and then boom there we are
42:32you were resigning because well we've got his two pawns left
42:38no no no no no no no you had a chance i won't do it yeah no no come on
42:50no no seriously i'm done no it's a game look come on i'm done no you've got to end the game on a
42:56handshake okay well done glad to see you make friends boys there's still two days of the cruise
43:03left still reminiscing of their busy day in bilbao ian and glennis it was very very impressive so yeah
43:12we'll uh we'll definitely look at coming back sometime yeah absolutely but it's good to get back
43:17on uh on board and relax for a while before dinner as the third day draws to a close it's time for the
43:30all-important bit scores please guys we've had such a great day in bilbao we enjoyed the exploration of
43:38bilbao no i'm happy to give it five right okay four and a half done uh joseph yeah i'd give joe one
43:48the streets of bilbao i'd say get another for atmosphere yeah cooking definitely cooking gets
43:54one what about the breakfast the breakfast could get five on its own let's give it one an excellent
44:01four and a half bilbao four suns for sure we get breakfast environment atmosphere joe and cooking
44:14on your marks get set go next time we're at sea and glennis and ian gets sporty
44:23before showing off their moves right you're going for the big spin
44:27and graham and lewis enjoy a very special day happy father's day pops very proud of you
44:37you too it's really nice to meet you it's just a surreal moment isn't it i mean he's so
44:42it's such an important person
44:55so
45:07you
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