Ravneet Gill's Chop House Season 1 Episode 8

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Transcript

00:01I'm Ravneet Gill.

00:03I'm chocolate cake mad.

00:04A pastry chef with years of experience.

00:07Have you ever seen a voluvant this big?

00:09And a lifetime ambition to open a restaurant.

00:14With my husband and top chef, Matty.

00:16I just like eating burgers.

00:18Perfect.

00:19No more lena.

00:20I fell in love with him over the burnaise.

00:21The food.

00:22A twist on old English chop house grub.

00:25Quality meat.

00:26Fish.

00:27That is so nice.

00:29And seasonal ingredients.

00:32In this series we'll see us start a restaurant from scratch.

00:35We have no money left.

00:37So we need to get it open quickly.

00:39We'll be testing recipes for the menu.

00:41I mean it needs more salt and then it will be on the menu.

00:44Roll it again.

00:45In the fridge for an hour or two.

00:47Roll it again. Done.

00:48You'll also learn how to make some amazing dishes.

00:51So good.

00:52I hunched over the sink and I ate it with my hands.

00:55From building site.

00:57Do you reckon we'll be done by Friday?

00:58This Friday?

00:59Yeah.

01:00To launch night.

01:01I'm quite nervous.

01:02My heart rate is here.

01:03At the restaurant site, our fragile timeframe to opening night is now in keeping with the

01:19last of our deliveries.

01:20The breakable stuff.

01:21Crockery has arrived on mass and needs storing.

01:26My friend designed them in India.

01:30They're called the parasol range.

01:32And they have the most beautiful ridges on them.

01:34They're really elegant and so beautiful.

01:36Look.

01:37Along with the glassware I've dreamt off.

01:42Can I take this?

01:43Is that okay?

01:45These are my champagne glasses and I only have a few of these.

01:50Do you like that?

01:51I like that.

01:52Yeah?

01:53And when will there be champagne in there?

01:54Soon.

01:55Let me finish this thing.

01:56Can I pass you those?

01:59As every nook and cranny fills up with tableware, Matty hangs a trout in his new toy.

02:10A dry-ager.

02:11With fish you get a really nice crisp skin.

02:13I'm optimistic that my kitchen rules, neat and tidy, are on the horizon.

02:22We're nearing the end of the beginning.

02:25Blossoming new businesses need good launch PR.

02:28So the opportunity of any press attention is a bonus.

02:32Even if it's not Matty's favourite pastime.

02:35Matty's quite shy and he hates getting his picture taken.

02:38But he's got to get over it.

02:39Do you know what I mean?

02:40The Observer Food Monthly has sent journalist Kate Mossman and photographer Paul Hansen to tell the restaurant's story.

02:47The coverage is usually food focused, but maybe not today.

02:51The shoot's just going to be us in a building spot because that is what we have.

02:56Look at how much cargo there is.

02:58With distractions everywhere, our food offer has got lost in the chaos.

03:02The solution?

03:03A salad.

03:04Gina style to the rescue.

03:06We've got the beetroot.

03:07We've got the oak leaf.

03:08I was thinking we could do like more asparagus salad.

03:11Pistachios in there.

03:13The final platter for the photographer's lens? Oak leaf lettuce, asparagus and heritage beetroots.

03:20It's a winner when you're ten wooden pallets up in the air.

03:23Paul Hansen has always got a quirky way of doing something.

03:26So he set up a little stage at the front of the table.

03:29It looked ridiculous, but it also looked quite magical.

03:32I hope the shop turns out nice.

03:34Impromptu recipes like the salad are good fun, but I want to make sure our menu is fully researched.

03:40So I've decided to take stock of my cookbooks at the flat.

03:44I've got too many books.

03:46My friend Terry wrote this book on ice cream.

03:49She wrote, thank you for all your support and being scary sometimes.

03:55And Anna's book, it's one of the most beautiful books I have.

03:59Oh, that's nice.

04:01You're incredible.

04:02Thank you for being such a cheerleader for those around you.

04:04Proud to call you my friend.

04:06That's nice.

04:08Anna's a good friend and a fellow pastry chef.

04:12And just like me, she's all about seasonality when it comes to cooking.

04:17She's inspired an idea to use raspberries in a souffle, served with a pistachio custard.

04:23It's a possible menu special.

04:25This is one of my favourite souffles on the planet because it's really zingy.

04:30It's like raspberries unmasked.

04:33First, I make a fresh raspberry puree.

04:36Just got some raspberry pulp that I'm going to sieve.

04:40I think they're, maybe it's an unexpected menu item, a souffle.

04:46And I want the pudding menu to surprise and delight.

04:49We don't have long left till we have a restaurant.

04:53We've had to get all those last minute things that are not very glamorous sorted out.

04:59Things like waste management, health and safety, fire hazards.

05:07This is really simply just raspberries blitzed down, sieved with corn flour and sugar.

05:12That's it.

05:13Just want it to bubble a bit and get thick.

05:16And that's ready.

05:17So I will pop that in a bowl and let it chill completely.

05:20We don't want it fridgy cold, so it should still be soft set, but not fridge cold.

05:27As the puree drops to room temperature, I start on the custard by whisking egg yolks.

05:32Cream of milk going in there with a bit of sugar.

05:36And then the rest of the sugar will go in with the egg yolks.

05:42Next, I add pistachio paste.

05:44It's simply the nuts blended.

05:46That is so nice.

05:48Now, you're not getting that when you order a pistachio latte.

05:52Mmm.

05:53It doesn't taste sweet at all.

05:55It just tastes earthy like a pistachio.

05:57Whisk the paste into the eggs and sugar.

06:00And then I add hot milk and cream.

06:03Opening your own restaurant is significantly more stressful than opening it for someone else.

06:09When you're opening it for someone else, you do your work in the day, you go home and you go to bed.

06:13But if you're doing it for yourself, you don't go to bed.

06:15You just lie awake.

06:17I'm worried about everything.

06:20This is my pistachio custard that I'm going to cook now over the stove.

06:26Stir the custard continuously as it thickens.

06:29Then set aside to cool.

06:31That's my beautiful pistachio custard.

06:33And I'm going to leave that until we serve.

06:36While that chills, I prepare ramekins for the souffle.

06:40You've got to liberally butter it for the ramekin.

06:43And you've got to go upwards with brushing motion.

06:46If you don't do that, you're not going to get a nice, well-risen souffle.

06:52Once buttered, I lightly coat with sugar.

06:55Tap out the excess and chill in the fridge.

06:59Now for the souffle.

07:00Two egg whites need thorough whisking.

07:01That's going to take a bit of time.

07:02A few minutes.

07:03This is a bit of sugar.

07:04This still needs a bit longer.

07:05I'm not going to watch it.

07:06If I watch it, it's not going to work.

07:08Good.

07:25Nice and soft.

07:29Delicate.

07:30Let that mix till it holds soft peaks.

07:32And then add to the raspberry puree.

07:34Start off by putting in a third.

07:37This will collapse if you don't mix it in time.

07:40Then you want to use delicate hands, trying to keep this air in.

07:44But also try to get the mixture as smooth as possible.

07:50When you make a souffle, there's always a little margin of error

07:53because of how much the egg white is going to whip.

07:56It's not always accurate.

07:57You might be able to squeeze an extra souffle out

08:00with the same amount of ingredients.

08:01Next, fill those chilled ramekins.

08:09Tapping gently removes the larger air bubbles.

08:13Smooth the top with a palette knife.

08:16Just creating a little ledge for my souffle to rise up beautifully.

08:20Now we pray.

08:22Can't look at them, so I'm going to put them in the oven

08:24and we're not going to look at them, I'm going to clean up

08:26and not think about it.

08:27And then when my buzzer goes off, they should be beautiful.

08:29They need 15 to 17 minutes.

08:37A dessert menu is always built around these personality types.

08:41A sour, fruity person, a creamy custard person,

08:45a chocolate person and a pudding person.

08:48Those are your four key distinct personalities

08:51and you have to hit something for each of them.

08:53They're massive!

09:00And they're beautiful!

09:03Now, just dust with icing sugar.

09:07I think it would be nice if a customer got presented with their souffle.

09:11We dig out the middle for them.

09:12They have a jug of custard and then they just pour it on.

09:15You've got sharp, tangy, sweet.

09:25Then you've got earthy, creamy pistachio.

09:28And together, it means that you can just keep going

09:30and finish the whole thing on your own.

09:40Coming up, I trade cookies for lampshades.

09:43Oh, my gosh.

09:47Ready for opening night,

09:48Matty's on burger-flipping practice.

09:50I wouldn't say I'm a burger master.

09:52I just like eating burgers.

09:53And the press published the whole truth.

09:55When it goes like that, it's not healthy for me to be around.

10:02Back at the restaurant,

10:04there's only one thought on Builder George and the team's mind.

10:07Let there be light.

10:09Installations are well underway for an array of ceiling lights.

10:12Every one of these lights has got a transformer.

10:15It has to be wired up.

10:17Technicality's under control.

10:19I found out some of our designer lights are being crafted just a few miles away

10:23in an unremarkable industrial estate.

10:26And I can't help but check on progress.

10:28We've taken a big risk in the fact that we haven't seen them in person.

10:32I think our budget went from £4,000 to maybe £22,000.

10:41All I know is that the shades come in a kaleidoscope of colours,

10:45are handmade and bespoke.

10:48The mastermind behind our lampshades is designer Naomi.

10:51Oh, my God.

10:53They're even, like, more grand than I thought they'd be.

10:56So which ones are going to come to the restaurant?

10:58So these two are for your windows.

11:01Yes.

11:02And then the single simple shades, they're for over each of the tables.

11:07Which is really exciting.

11:09Oh, they're gorgeous.

11:13This is amazing.

11:15I'm thinking I'm going to take it home from my house instead.

11:19Each shade is woven from a single thread of a unique yarn.

11:23Would this be worth quite a lot of money?

11:25Yes.

11:25This is worth quite a lot of money.

11:27This is a very expensive wall.

11:29You wouldn't want to set that on fire.

11:31No.

11:33Crocheting them is a timely process.

11:36That takes about 30 hours.

11:38It takes about an hour just to stitch each ring on.

11:44So Eva's actually a professional weaver.

11:47People call me Eva the weaver.

11:50Did you make any of mine by hand?

11:53Yes, yeah.

11:54A couple of them hanging up.

11:56I think it was, like, cooler than I ever imagined it to be.

12:00And I'm glad we've come to see the workshop

12:02because I think if we hadn't seen this,

12:04we wouldn't have total appreciation of how much work and consideration

12:08has gone into making these lights.

12:11Back in Chinkford, Lampshade's now on site.

12:17The final fitting is underway.

12:19Very well made.

12:20Not easy to fit.

12:24They're designed to hang off long poles.

12:26Intimate for dining,

12:28whilst showing off the food,

12:30we hope.

12:31Apparently there's a colour sequence.

12:33It should go light, dark,

12:36which it does,

12:37light, dark,

12:38and it don't.

12:39That's a dark one.

12:43While George resolves the subtleties of my colour choice,

12:47I've slipped back to the flat

12:48in anticipation of a visit from Naomi.

12:51I'm baking a treat for her

12:52for making my dream lighting a reality.

12:55Chocolate chip cookie dough.

12:57My go-to standby.

12:59Perfect cook from frozen.

13:00They take about 14 minutes.

13:03People stop me in the street about these cookies

13:05and say,

13:06thank you for that recipe.

13:08And that delicious recipe is as simple as this.

13:11Mix the dry ingredients,

13:13flour, baking powder,

13:14baking soda,

13:15and salt.

13:17Put the butter with the sugar,

13:19castor and dark brown,

13:21then cream together.

13:23Add the egg,

13:24then mix till evenly combined.

13:27Add the dry ingredients and mix.

13:30Then fold in chunks of chocolate.

13:33Just roll into about 60-gram balls,

13:36then they're ready to cook or freeze.

13:42So with these cookies,

13:43you've got to hold your nerve.

13:45You've got to take them out of the oven

13:46at the time, it says,

13:47because you get a nice crust around the edge like this,

13:50and then the middle,

13:51when it's cool,

13:52will be chewy.

13:53If you were to leave them in for longer,

13:54the whole thing will just be dry.

13:55With the lights finally hung,

14:05it's back to the hands of the maker for inspection.

14:08Oh, my God, hi!

14:09Matty, it's Naomi.

14:14Hi, Matty!

14:16Oh, well, thank you.

14:18They're so nice.

14:19As the lamps are crocheted,

14:21they remain flexible,

14:22and once in place,

14:23benefit from an expert eye to a line.

14:25That middle one needs to be that way just a bit.

14:29Yeah, that looks much better.

14:30I baked you some cookies today.

14:33Oh, my goodness.

14:34So I'll box those up,

14:34and then I thought I'd give you today's bread that was baked.

14:37What?

14:38Mmm, thank you.

14:39Wow.

14:41Oh, my...

14:42Oh, my gosh.

14:45Wow, that was amazing.

14:48If my guilty pleasure in opening the restaurant

14:50has been expensive interior tastes,

14:52then I'll forgive Matty his guilty pleasure.

14:56Burgers.

14:57And with a fresh delivery of the best minced beef

15:00in the kitchen,

15:01Chef Tony is getting set

15:02for some burger flipping with Matty.

15:05We're going to do a real-life run

15:07of the burgers

15:08that Matty has been fantasizing about

15:10for over a year.

15:12Before I can trust him on a full burger run,

15:14I've decided we need to sample his dream recipe.

15:17A juicy, dripping cheeseburger in a potato bun

15:20with homemade mayo and burger sauce

15:23loaded with pickles.

15:28Seasoning the grill.

15:29You've got to do it when they're new,

15:31when they're stick.

15:32I mean, it probably should have been left on a bit longer,

15:34to be honest,

15:34but I'm trying to get it ready.

15:36To do a burger run,

15:37you need to be prepared,

15:38so I'm getting the mayo made

15:40as part of our burger sauce.

15:42Just going to whack an egg in there.

15:48Matt, what do you want in this?

15:49A little bit of Dijon mustard.

15:50Yeah?

15:50A little bit of cider vinegar.

15:52Yeah.

15:55Drizzle in sunflower oil

15:57till it emulsifies.

16:05Season with a sprinkle of salt.

16:07OK, let's bash out these pickles.

16:08Why don't I bash those out?

16:10And then, shall I weigh out the burger patty?

16:11Yes, please.

16:13How thick and thin do you want these now?

16:14That looks lovely.

16:15We need to sort them.

16:16Yeah.

16:17And leave for two hours.

16:19Hopefully, if the burger's good enough,

16:21people will come back

16:21and return for a burger.

16:23And I hope it's one of the places

16:25that people go on their way home

16:27from work from the station,

16:28they go,

16:28I can't be bothered to cook.

16:30I'm just going to pop into Gina,

16:31have a burger,

16:32and then go home.

16:34While the cucumber salt,

16:35I'm making pickling brine.

16:37I'm going to put the yellow mustard seeds in.

16:41And then,

16:42celery seeds.

16:45A little turmeric in there.

16:47To that,

16:48add sugar

16:48and cider vinegar.

16:54Heat the pickling liquid

16:55to a rolling boil.

16:57About three to four minutes,

16:58then pour over the cucumbers.

17:02I'll quickly do the burger sauce

17:03so you quickly chop the onion.

17:05For the burger sauce,

17:07my mayo.

17:08A little bit of pickle juice in there.

17:10Then I add American mustard

17:11and ketchup.

17:14That'll do.

17:14Mix that together.

17:18Are we happy?

17:22A bit more ketchup?

17:23A little bit more ketchup.

17:25I think it's quite nice though, Rav.

17:26Well done.

17:27Bloody hell,

17:27she's good, isn't she?

17:29She's good.

17:30The beef mince has to be the perfect blend

17:34of enough fat and beef

17:37so that it doesn't completely break apart,

17:39but it also isn't like way too fatty.

17:42But it's the most beautiful mince.

17:44Like, you can see by looking at it.

17:46Mattie's patties are 20% fat,

17:48a perfect weight with no seasoning.

17:50So we're going to go 120 grams.

17:53I love a burger,

17:54but I like one patty only.

17:57Mattie likes two.

17:58I thought you were doing a two patty.

17:59No, we're doing single.

18:00I've changed it.

18:01Very good.

18:02Yes, I listened.

18:03I got my way.

18:07Our test burgers are going into potato buns

18:09that get buttered.

18:11With the plancher hot,

18:12it's good to go.

18:14We're going to go straight on here with our burgers.

18:17Give them a good season on one side.

18:22And then I'll just do one quick,

18:23quick clip first.

18:26Right.

18:27Give them another little season on the other side.

18:31And you can get the buns on, Duff.

18:33Yep.

18:34I wouldn't say I'm a burger master.

18:36I just like eating burgers.

18:39That's a nice toast.

18:41A little bit of burger sauce on each side.

18:43Onion.

18:44Yeah.

18:45How much?

18:45Like that?

18:46Yeah, mate, as much as you want.

18:50That's good.

18:51Looking good.

18:52Better than doing it in my flat.

18:54Yeah.

18:54I used to make so much smoke in there

18:56and it would stink of burgers.

18:57Two pickles.

18:59Some people like their burgers slightly pink.

19:01I personally don't.

19:02I'd like it sort of just cooked.

19:05So if you have a look,

19:06the blood's starting to rise up.

19:08So we're starting to go into sort of medium territory.

19:11Go on with our cheese.

19:14We're going to put a little bit of water here

19:16just to steam them.

19:17This is why you come to Gina's, for a chef-y burger.

19:21Don't do this at home.

19:22It will make too much smell in the house.

19:24There we have it.

19:34Our first burger.

19:36Now we need someone to test it.

19:38I'm quite nervous.

19:40Terry, my good friend, ice cream maker and dessert chef,

19:43has popped by, ever eager to check our cooking.

19:47We love friendly advice.

19:48Go on, get there, Tanya.

19:50First thing I'm going to say.

19:51Yeah?

19:51You need to put more pickles on that.

19:53No, man.

19:53Oh, shut up.

19:54You're just...

19:54You want it rarer?

20:01I think you could.

20:02Like 30 seconds left.

20:03Yeah.

20:04But it's honestly delicious.

20:06And what, are you going to make a smaller bar?

20:08I think 30 seconds left.

20:09Yeah, definitely.

20:10Just a tad, that's it.

20:11I think it's beautiful.

20:12I do love a burger.

20:13This is fantastic.

20:14I think the meat's cooked good.

20:16Maybe a little less time on the grill.

20:18Pickles are nice.

20:20There's no salad.

20:21It's just burger.

20:22That's it.

20:23Yum.

20:24With Terry's nod of approval for our first burger,

20:27time to scale up and feed the team.

20:29And we want to test how long it takes to cook them

20:32to get them from an order, from here, out.

20:37Can I get some more pickles, please?

20:39Yes.

20:46Enjoy.

20:47With the aromas of our first burgers subsiding,

21:04all we await now is opening day.

21:06Customers and positive PR.

21:09The article's been published, and we make a good story.

21:12I feel grateful for that.

21:14We've made a pact not to argue in front of people.

21:17But, Rav, you can be quiet, and he's done this expression.

21:21When the neck thing happens, when it goes like that,

21:23it's not healthy for me to be around.

21:26I don't even do that neck thing.

21:29He looks handsome here.

21:31He photographs very well.

21:32He looks handsome.

21:33There he is.

21:50Transcription by CastingWords

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