Ravneet Gill's Chop House Season 1 Episode 7

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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 lemon.

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

00:21The food.

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

00:25Quality meat, fish.

00:27That is so nice.

00:29And seasonal ingredients.

00:31In this series, you'll see us start a restaurant from scratch.

00:35We have no money left, so we need to get it open quickly.

00:38We'll be testing recipes for the menu.

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

00:44Roll it again in 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, I 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.

01:02The heart rate is here.

01:03As the sun's out over Chinkford, I'm taking advantage of the British weather on my favourite spot, our terrace.

01:19I love it.

01:20I love painting.

01:21The restaurant is just under two weeks from opening.

01:26I'm very nervous.

01:27It's like a cosplay, isn't it?

01:28I'm cosplaying opening a restaurant.

01:29I don't really know what I'm doing.

01:30It's all a fantasy.

01:31But then it's reality when it opens.

01:32And I feel like I don't ever want to open it.

01:33I actually think if this all goes wrong, I'll retrain and paint.

01:39Inside, there's one design feature nearing completion that I'm excited about.

01:54Oh, yeah.

01:55Shall we see the bar?

01:56Come.

01:57Oh, my God!

01:58The bar is tiled.

01:59It looks so pretty.

02:00So that's meant to double up, sort of like a home kitchen.

02:01I can do my prep work in there.

02:02I can do some of my recipe development in there, but also it works as a functioning bar.

02:20Now we get closer to opening, tasks seem to happen at once.

02:24With my painting barely dry, plants are arriving, courtesy of David, a landscape designer.

02:31Matt's wanted some herbs, so we might get some herbs.

02:34Cos that's what you do in restaurants.

02:37You have herbs.

02:42With Mattie's green fingers on hand, too, we might have the first bloom of a herb garden

02:47for some basics.

02:49Parsley and a bay tree.

02:51It's my herb garden.

02:53We're going to have to trim these all the time.

02:56Your chef will take care of this.

02:58Oh, this will all be gone?

02:59Yeah.

03:00I'm talking about all these.

03:01You know, my idea is that we get to here, and they could create a bit of privacy.

03:07With the bar still having a final fit out, there's little space for me to cook, not to mention no alcohol.

03:19So I've gone home in search of rum.

03:22Inspired by that flavour, I've decided to resurrect a restaurant classic for our menu, rum baba.

03:29Small yeast cakes soaked in a boozy rum syrup.

03:32Delicious with rum and rosin parfait.

03:35I'm making a rum barber today.

03:37Well, rum barbers, to test them out.

03:40Rum barber, it's like a brioche dough.

03:44If you ate them on their own, they're quite bland.

03:47But it's the syrup which gives it flavour, gives it texture.

03:53Start by dusting the buttered moulds with flour.

03:57When you make these rum barbers, you start off with something like a pre-ferment.

04:02A pre-ferment helps the rum barber rise quite dramatically.

04:07I make a pre-ferment by mixing flour and dried yeast.

04:12And milk that is just ever so slightly warm to go on top.

04:17Most things with pastry and desserts are not quick.

04:20You can't really rush things.

04:22That needs to stay somewhere warm.

04:26To get bubbly and active, that should only need about 20 minutes in the sunshine.

04:33I am making the actual dough.

04:36Two types of flour.

04:38That's strong white bread flour and all-purpose plain.

04:42And then the sugar.

04:43A little bit of salt.

04:45And three eggs.

04:48A pre-ferment is like a way of building flavour into a dough.

04:53You want to almost give the yeast a chance to ferment on its own before adding it to the dough.

05:01Mix until a soft, thick dough forms.

05:04Beautiful.

05:05So look, it's all like shiny.

05:08Now let's add the butter in.

05:10Make sure the butter is fully mixed in.

05:14About five minutes.

05:16I can see that it's silky and smooth.

05:20I'm going to lightly grease the surface and grease my hands.

05:29It's quite a stress reliever, to be honest with you.

05:32It's like touching silk.

05:34It's so nice.

05:35Very therapeutic slap and folds to build up the structure in the dough.

05:39Leave to prove at room temperature for 30 to 45 minutes until the dough has more than doubled in size.

05:51Oh!

05:52Because you just punch it down.

05:53That's it.

05:54That lets all the air out.

05:56Lets all your stress out.

05:57That is ready to be piped.

05:59Baking is a lovely, lovely place to be.

06:06So I'll cover those and I'm going to put them on the balcony again.

06:10For the final proving, back in the sun.

06:13That needs half an hour.

06:15Time now to make the rum and raisin parfait, to serve with the bar bars.

06:21This is egg yolk.

06:25I'm going to do two things at the same time now.

06:30I'm going to make this sugar syrup.

06:33Bit of sugar and water.

06:35That's it.

06:36This is the sugar syrup that's going to cook my egg yolk.

06:42We want that to be 119.

06:49Gently drizzle the hot sugar into the eggs.

06:54Meanwhile, I can whip cream for the parfait.

07:00I'm going to make my sugar syrup for my rum barbers.

07:03Quite a lot of sugar goes into this syrup.

07:05We just let that tick over on a low heat.

07:08Then I'll check on my barbers that are out on the balcony.

07:11Oh!

07:12They're getting in the oven now.

07:15They'll need 25 minutes at 180 degrees C and then turn down to 150 for a further 10 minutes.

07:24Whip the eggs and sugar until pale yellow.

07:28That looks really good.

07:30Well, parfait.

07:31It's like a frozen dessert.

07:34Oh!

07:36I've let the raisins soak in dark rum overnight.

07:39Really plump and juicy rum raisins.

07:42You can just see by looking at them how much they've soaked in the rum.

07:46And they also have made the rum raisiny.

07:49They've given back to each other.

07:51But it needs to go in the freezer now.

07:54So I'll pour it in a container and I'll bung it in the freezer.

08:02These look great.

08:03Well, they need to cool down.

08:04Once they're cool, I can soak them.

08:06Oh!

08:09I've got my baked barbers that have cooled down.

08:12And I'm going to soak them now.

08:14Off the heat, while still warm, finish the syrup.

08:18I'm going to add a bit of lemon to it.

08:21And a bit of extra rum.

08:23Some of the raisiny rum.

08:27Now I'll taste it.

08:33It's rummy.

08:37Baste for a minute in the syrup.

08:40We can get to plating one up.

08:49You do want a bit of syrup on that, so...

09:00That's it.

09:02And I think you maybe even have some extra rum raisins.

09:05As a non-drinker, if I ate that, I would be drunk.

09:17That is so boozy.

09:19I want to get the booze level right.

09:21It's too boozy right now.

09:28Coming up, our bathroom wallpaper is getting mixed opinions.

09:32This is my favourite wallpaper.

09:34Oh, it's gorgeous.

09:35Yeah.

09:37We're thinking old-fashioned cocktails, shrimp or prawn.

09:41Oh, that's sweet.

09:44And I've escaped to Cornwall, seeking fresh air and a seafood supplier.

09:49Ah!

09:51Sorry!

09:57After weeks of dust...

09:58Dirt...

10:02Plaster...

10:04And hidden detail at the build.

10:06Oh, wow! Look at that!

10:08A few of my long-awaited goodies are appearing.

10:11Like a coffee machine.

10:13Which isn't quite what I had imagined.

10:15Basically, when you get coffee in a restaurant, you contract it with a supplier.

10:19They give you the coffee machine and you basically buy their coffee as the deal.

10:24But they've given me the oldest machine, six years old, and I'm not happy.

10:29Look at the pipe.

10:31It's just disgusting.

10:32And it's all, like, grotty in my beautiful bar.

10:37Checking every detail is now becoming the norm.

10:39And I'm finding myself far from the kitchen most days.

10:45I'm in the loo with Lisa, our interior designer.

10:49We're picking the wool colour.

10:51Yes.

10:53This is my favourite wallpaper.

10:55Ooh, it's gorgeous.

10:56Yeah.

10:58And it must be a bit mental in here.

11:00That's the way you wanted it, isn't it?

11:01Yeah.

11:04As with most aspects of the renovation, the opinion of George, our builder, is highly prized.

11:10Today, it's wallpaper gender.

11:13What are you asking me? One's more mowed than the other one?

11:16I think this is more mowed.

11:18Wrong.

11:20Men like geometrical shapes, not fussiness like that.

11:24Really?

11:26Well, there you go.

11:27We learn something new every day.

11:32To stay focused on a main ingredient of our menu, fresh seafood, I'm somewhere I've never been.

11:40This is, like, the picture of what you think St Ives' is going to look like, isn't it?

11:45It's even better than the picture in real life. It's beautiful.

11:48Matty sent me to Cornwall to find a fish supplier

11:53because he said that there's one that he really wants to get an account set up with.

11:59And they're all the way in Cornwall, but they're quite selective.

12:03From the larger harbours with trawlers to the smaller boats of St Ives,

12:09the region's vibrant fish business means there's a plentiful supply to choose from.

12:14It's a really long way from Chingford, but worth it.

12:18I'm going to send Matty a picture.

12:19Leaving the beach and tourists to play, I've got work to do, checking on a potential supplier of fresh seafood.

12:30I think the look is to put this bit at the front, so you get a bit of height.

12:35I've set up an appointment to meet Naomi, part of the Bullis family, who run this second-generation family business.

12:44We've just had our stuff come in from the market, so we can have a look at everything that's coming this morning.

12:48Great.

12:50Morning!

12:51We take pride in sourcing locally and sustainably.

12:55Look how big that is!

12:59Wow!

13:01So that's your turbot?

13:02Yeah.

13:03I mean, the price of turbot's really gone up, hasn't it?

13:05So this time of year it starts to go down, because the boats that fish for hake, they switch their gear out,

13:10and they fish half for hake and half for the monk and turbot.

13:13There's loads of rae at the minute.

13:16I love rae, yes!

13:17When they're really fresh, they're really slimy.

13:18Really?

13:19You can either have it filleted, or you can just pan-fry it on the boat.

13:22OK. It's really delicious.

13:25I'm thinking the range of species here could make our fish menu even more exciting than planned.

13:32Ah! Sorry!

13:35So these are like local octopus.

13:37I hadn't imagined that you could get British octopus.

13:39Do you think that in flavour it matches sort of some of the Mediterranean?

13:44Yeah, it's exactly the same.

13:46We're going to have specials, so depending on what gets bought in,

13:49we're going to have a different daily changing fish.

13:53The extra service for restaurants here is filleting and prep.

13:57It's lovely to have the fish arrive hold, but these guys have been doing it for 20 years,

14:02so they're going to get every last bit off that bone

14:04to make sure that you get the most meat-to-bone ratio when it gets to you.

14:07So, much less waste.

14:10It means that our chefs aren't spending more time filleting the fish

14:14because they're not experts.

14:16It's not just fresh fish.

14:18Oh, it smells delicious!

14:20They also smoke on-site things like salmon and mackerel.

14:24Today, it's the mackerel that's been smoking for eight hours.

14:27Oh, it's so yummy. Oh, my God.

14:32Yes, it's only, like, lightly smoked.

14:34Mmm.

14:36So you can still taste the mackerel?

14:37But it's still warm.

14:39I've never had that before.

14:41Mmm.

14:42I've never had that growing up.

14:43Oof.

14:44I would have eaten fish a lot sooner.

14:50That we live on this at Celtic.

14:55Do you like it? I love it.

14:56Do you ever get bored of it?

14:57No.

14:58Do you ever get bored of fish?

14:59There's 35 different species of fish that we have in this factory.

15:02We have a lot of different stuff.

15:04Yeah.

15:09Finding a trusted supplier

15:11and knowing that what we offer diners will have good provenance

15:14has made this journey rewarding.

15:17And as I head home,

15:19there's another sign that I'm in the right place for our fish.

15:22Oh, it's the Gina!

15:23Oh, I'll have to send a picture to Matty.

15:32Oh, how beautiful.

15:38Back to the restaurant

15:39and fishy recipe testing is uppermost on my mind.

15:43But still, we work around the builders.

15:46The kitchen is actually not finished.

15:47We're trying to make it work,

15:49but the bar isn't finished,

15:51the lights still need to go in,

15:54so there's still quite a lot of work happening on the other side.

15:58For a simple starter,

16:00we're considering two different seafood cocktails.

16:03Prawn versus brown shrimp.

16:05Both dressed in the classic Marie Rose sauce.

16:08It's all feeling very 1970s.

16:13First, the prawn version.

16:15Do you want me to do something for you?

16:16Do you want to peel this?

16:17No.

16:19You can if you want.

16:20No.

16:22With Matty in chef mode,

16:23peeling away,

16:25I'm sous-chef on mayo duty.

16:28OK, so what do you want in here, Matt?

16:29Tell me.

16:30Tablespoon of mustard.

16:32What else?

16:33Tablespoon of vinegar.

16:35Yes, what else?

16:37Pinch of salt.

16:41Yep.

16:42Whole egg.

16:43Whole egg?

16:44Yeah, lovely.

16:45Now some oil.

16:46Slowly.

16:50That's pretty good, that.

16:51No, no, keep going.

16:52If you don't wish.

16:55I'm using sunflower oil and I need to keep my eye on it.

17:00Slowly adding the oil to the egg to emulsify it, otherwise it will split.

17:05Here you go.

17:07Ooh.

17:08Well done, honey.

17:09Yeah?

17:10Yeah.

17:11See, I told you.

17:12She loves it.

17:14The next chef command, dressing for the salad.

17:17Do you know what you can do for me?

17:19You can make me a little lemon oil.

17:21So just squeeze a bit of lemon in there.

17:24And we're just going to add a little bit of salt.

17:27And then just a bit of olive oil, please.

17:29Gorgeous.

17:31With my mayo base just perfect, time to make it into Marie Rose.

17:36You've done really well.

17:37Have I done well?

17:40That's one thing I can do.

17:43It is!

17:44I can make mayonnaise.

17:47Then add a tablespoon of that.

17:48Ketchup.

17:49Yeah.

17:50Yeah.

17:51However much Tabasco you want in there.

17:53I like it with a bit of a kick.

17:56Give that a little mix.

17:59Squeeze a lemon.

18:01All right, give it a taste, Rav, tell me what you think.

18:06Good.

18:07Cool.

18:09With my Marie Rose spot on, it's salad time.

18:12So we're going to just shred up this gem.

18:16And Rav, can you peel that half of that cucumber for me?

18:19Peel it the other way, love.

18:20I don't know what you're saying.

18:21Yeah, peel, peel it.

18:23Peel it.

18:24Peel it.

18:25Yeah, just watch your nails.

18:26Peel this.

18:27Peel-oo.

18:28Yep.

18:29Okay.

18:30Here.

18:32Nothing stops at the build.

18:33While Matthew gets his ladders, Matty presses on with the salad, dicing cucumber.

18:40All right.

18:41Those are going to go in there.

18:43Spring onions.

18:46Some of the prawns get sliced, ready for plating.

18:49Just sort of little bite-sized pieces, really.

18:53Okay.

18:54Right.

18:55Fine.

18:56Can I get my brown shrimps out as well, please?

18:58The second version of our seafood cocktail is with brown shrimps.

19:02They're quite sweet.

19:05They're delicious.

19:07This is my area.

19:08This side.

19:09I'll be staying here the whole time, and Matt will be over there.

19:13Right, Ravi, do you want to come and plate these up with me?

19:15Yes, I would like to.

19:19Do you want to dress this for me?

19:21Give that a little mix.

19:22Yep.

19:23Season up our cucumber.

19:25The salad dressing.

19:27Simply lemon juice and olive oil.

19:29You put, like, a teaspoon into those.

19:33Lovely.

19:34And then, if you do the same with that, maybe two with that.

19:38And then we're going to just build.

19:40Okay.

19:41So, a couple of tablespoons of this, and then you can mix.

19:43Yes.

19:45Matti adds a generous amount of mariro sauce to the prawns and shrimps.

19:51Add a little bit more dressing there.

19:52This colour is gorgeous, isn't it?

19:54Yeah, it's beautiful.

19:56So, we just layer it up, and we're just going to see which ones eat best, really.

20:01And a few spring onions.

20:05I think let's go with the...

20:14Okay, and then we're going with these two.

20:17Oh, that's sweet.

20:18Yeah, I'd like the chefs to try these.

20:20Yeah.

20:21Time for a kitchen team tasting round the nearly finished bar.

20:23All right, come on, then.

20:25They're both dressed exactly the same.

20:26Yeah, lovely.

20:27Is it still expensive to do a brown shrimp cocktail?

20:28Yeah, very expensive.

20:29Oh.

20:30Well, it's 75 pounds a kilo, aren't it?

20:31Cool.

20:32Chefs, what do you prefer?

20:33I'm sure it's probably too expensive.

20:34I think this is quite Essex, to be honest, isn't it?

20:35Yeah.

20:36Looking ahead, I'm hoping that Chingford loves not just the seafood cocktails, but the real

20:37deal.

20:38With the sun still shining, our terrace is open.

20:39Yeah.

20:40Yeah.

20:41Yeah.

20:42Yeah.

20:43It's still expensive to do a brown shrimp cocktail?

20:44Yeah, very expensive.

20:45Oh.

20:46It's 75 pounds a kilo, aren't it?

20:47Cool.

20:48Chefs, what do you prefer?

20:49I'm sure.

20:50It's probably too expensive.

20:51Yeah.

20:52Yeah.

20:53Yeah.

20:58Looking ahead, I'm hoping that Chingford loves not just the seafood cocktails, but the real

21:05deal.

21:06With the sun still shining, our terrace is perfect for a staff briefing about cocktails.

21:11Oh, yeah.

21:12Yeah.

21:13Yeah.

21:14That is good.

21:17Do you actually know how to make that?

21:19Yeah.

21:20What'd you put in?

21:21What's that?

21:22Espresso martini.

21:23I hope so.

21:24Well, I don't know.

21:25I don't know how this is made.

21:26It looks great.

21:27I don't mind a sip on an espresso martini.

21:33But with the old coffee machine cleaned up and running, I'm relishing a simple caffeine

21:39hit.

21:40Everyone's left.

21:41I've got a very good cup of coffee.

21:43Our first cup of coffee from the machine.

21:46All right.

21:47I forgot to pray to you.

22:05False tea.

22:06Wow.

22:07Sweet book.

22:09You

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