Ravneet Gill's Chop House Season 1 Episode 1

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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.

00:32In 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.

01:02My heartbreak is here.

01:03My heartbreak is here.

01:04Chingford, a bustling suburb in North East London, is home for myself and Matty.

01:19It's also the place we found a perfect restaurant site for sale.

01:23To start a big new adventure.

01:25And just two months till opening.

01:30We're in our first ever restaurant.

01:32This is gonna be Gina.

01:34So it's a bit of a shell at the moment, as you can see.

01:40They've just started plastering at the back.

01:43When we bought this place, it was an Italian restaurant owned by a couple.

01:49And it looked quite different from now.

01:52We're looking at a picture of us when we got the keys, and to be honest, I was really smiling.

01:58We got my main thing to smash the place up.

02:02We thought we'd save on a bit of building cost by getting them to help us demolish the place.

02:07Oh, no floor!

02:16Oh, so much nicer.

02:19We spent £190,000 just to set foot in the building.

02:24And we don't own it, by the way.

02:26We don't own the freehold.

02:28When we walked in, it was like an empty shell that needed a bit of, like, demolishing.

02:33I think once we got the scope of work from the builders, we realised that actually loads needed doing.

02:41It's all off.

02:44With just eight weeks till we open, there's still a lot to organise.

02:48We've stripped everything out in the hope that we can revamp it, but keep some of the historical parts of it.

02:55It's gonna look quite different from now.

02:57Yeah.

02:58I know Chinkford's Main Strip is a popular and competitive destination for food.

03:06How are you doing?

03:07Good, yourself?

03:08To stand out, the plan is to go upmarket with our version of a chop house.

03:13Mattie joked that it was gonna be called Chinkford Chop for a while, because it was...

03:18What a good name, innit?

03:19It was like a blackboard, incredible cuts of meat, delicious sides.

03:24I think, Ro, you're the same as me. We like to sort of eat food that we want to eat, really.

03:28Make food we wanna eat.

03:29Make food that we wanna eat.

03:30Make food that we wanna eat.

03:31With every corner of the space now full of builders, the important part, our new kitchen, is still very much a work in progress.

03:44Lawrence is our genius kitchen designer.

03:47He's come up with solutions that no one else has presented to us, so we can make the kitchen work for us.

03:52We're gonna have an island here, which is gonna be a communal prep area, which is nice because everyone gets to work together, rather than all being stuck in sections.

04:04It'll look quite nice, everyone will be busy around the island, so they'll get to see nice things through there.

04:09It's gonna be unique.

04:11Yeah.

04:12Definitely.

04:13Lawrence may soon work his magic on our dream kitchen, but urgent to our opening night is a tried and tested menu.

04:22So our flat is the best option to cook, and I want to try one dessert idea inspired by the flavours of Black Forest Gato.

04:34That's a classic Black Forest Gato.

04:36You've got chocolate cake, some lovely cherries, you've got some fresh cream, some chocolate ganache, and some more cake.

04:43For the restaurant, I'm thinking of serving it more as like a loaf slice.

04:47But I need to make that look visually beautiful and as impressive as if you were to get that on a plate.

04:56To make the chocolate cake, first line a loaf tin.

05:01When I was a kid, I used to have Black Forest Gato, and I used to beg my mum after school to go and get me a slice of that cake.

05:10This is my classic go-to chocolate cake recipe.

05:15It's easy.

05:16It's called lazy person's cake.

05:18So you've got cocoa powder, regular sugar, light brown sugar, plain flour.

05:26And then I'm adding in my Raising Asians, baking powder bicarb.

05:31These are all my dry ingredients.

05:37And all you do, you put them in a bowl, mix them together.

05:40For the wet ingredients, start with a couple of eggs.

05:44Some buttermilk, oil.

05:48It's been pitched as the worst year to open a restaurant.

05:51And I didn't believe people, but I think it really is the worst year to do it.

05:55And I'm slightly dreading this big financial decision that I've made.

06:00And then you add in some instant coffee that you put some boiling water in.

06:09You don't taste the coffee, but it does work to heighten the chocolate.

06:14It took me like 50 attempts to get this chocolate cake right.

06:20I feel like I've done years of testing in my home to gear up for this restaurant.

06:25And Matty reassured me the other day that I've been preparing for this for years.

06:29I just didn't know it yet, you know?

06:34That needs to bake for about 35 minutes.

06:39I'm making a cherry compote to see if I can serve it on top of the loaf that I'm baking.

06:44This is my flat.

06:46I bought this as my bachelor pad, but it didn't stay a bachelor pad for very long,

06:51because then Matty moved in and then I had a baby.

06:54You want that, like, juice to come with the cherry.

06:58And you're going to achieve that by adding a bit of sugar to this.

07:01They need to simmer for probably 20 minutes.

07:07I just make a really simple ganache.

07:12Cream and then a bit of this malt extract.

07:15It's got the texture of treacle.

07:17And that's it.

07:19So you just heat that up.

07:20I've got this chocolate that I'm going to be using in the restaurant,

07:25but it's so expensive that I can't afford to test with it right now.

07:30I'm just going to use a mix of dark chocolate and milk chocolate.

07:35I always cover it with its own cream and just let it sit aside for a minute before I touch it.

07:41You just slowly mix it from the middle out.

07:45To decorate, the dessert needs more chocolate.

07:48This chocolate is going to be for the shards that are going to go on top.

07:52It will add texture.

07:54It will also look really pretty.

07:57So to make the shards, you just want to pour some melted chocolate on a tray

08:02and pop that in the freezer.

08:08Let the chocolate set till very hard, about 20 minutes.

08:12Then you can form the shards.

08:14They add really nice texture to it.

08:21I want the portion to be generous, so...

08:27A professional indent with my finger.

08:30Ganache onto some of it.

08:36I think I should go cherries next.

08:40Then you might go on with the cream.

08:43Then it's all about the chocolate shards.

08:46I'm going to taste it, see if it's got those notes of a Black Forest Gato

08:50or whether I need to amplify it even more.

08:53It looks good, right?

09:01Hmm.

09:06I'm quite happy with that.

09:08For right now, I think it's a really good starting point.

09:16Back at the site, lead builder George and his team

09:18are making good headway with the renovation.

09:20Quite soon, we'll be needing something for the customers to eat off.

09:26Thankfully, some samples have arrived.

09:28Are they nice?

09:29Yeah, just simple.

09:30These are exactly what we want.

09:32Yeah, that's what I thought you wanted.

09:33Oh, no, I got you this for your soup.

09:37Look.

09:38This.

09:40Too small.

09:42How nice is that?

09:44Let me ask George.

09:46George!

09:47You're better off into a bigger bowl and don't fill it up somewhere.

09:51Yeah, that's...

09:53Yeah.

09:55Oh, I like that one.

09:56I like this one.

09:58Undecided.

09:59A homeware collection at the flat might have possibilities.

10:03Like that?

10:04Same.

10:06I mean, I wouldn't use any of these for the restaurant.

10:09I think plain is nicer.

10:13That's it.

10:14Coming up.

10:15Off to the side.

10:17A treat for our builders.

10:18Spicy sausage rolls.

10:20Those spices come in now.

10:21Yeah.

10:23Searching for the best deal at the butchers.

10:26They think they're going to get good.

10:29And Matty's cooking a chop house staple.

10:32Pork with apple sauce.

10:34Matt's really good at seasoning all the way through.

10:44At the restaurant, there's still a lot of work to be done.

10:47But I'm impatient.

10:49I just can't wait until the whole thing is plastered and it looks new.

10:53Wow.

10:55Hello.

10:57Is that the first coat, is it?

10:58No, it's definitely.

10:59That's plastered, this bit.

11:00Yeah.

11:01Wow.

11:02That's very fast.

11:03About three or four hours generally per second.

11:06It's funny because last week the place just looked like there was rubble everywhere and now all of a sudden it just looks like it's going to be a restaurant.

11:16What's happening next week?

11:17See, the tile can come in earlier.

11:20Yeah.

11:21So...

11:22Tiles will be here on the 4th.

11:25This Friday.

11:27I think.

11:29Our builder George and his team are sticking to the calendar.

11:33I'm planning a treat.

11:35A hot, spicy snack for the menu with some pastry I made earlier.

11:40Rev, what's in that pastry?

11:42Well, I'm making the nduya sausage rolls.

11:43So this is nduya, which is this porky, spicy, cured sausage.

11:51And you can see all of the lovely, like, marbling in here of nduya, because I folded that through the butter.

11:58And that makes the sausage roll extremely flavourful, like, very powerful.

12:04We're in a bit of a debate at the moment about the sausage roll on the menu.

12:07I think if we're making our own puff pastry, why not whip up some nduya puff pastry to really show off our pastry skills?

12:15It's a bit too rich for me.

12:17But I'd rather normal sausage rolls than some mustard.

12:21I think this is unique because no-one else is doing this.

12:24I'm going to make some for the builders today.

12:26I think they'll really love that.

12:27Yeah, that's not really.

12:28But off to the site, he's a project manager.

12:32It's the end.

12:33Sometimes.

12:37So this is just, like, really beautiful British pork with a bit of sage in there and a bit of fennel.

12:48They bake till they're golden brown.

12:51The builders have been going above and beyond for us.

12:54They worked over the whole bank holiday.

12:56So we really want to make sure that they're looked after.

12:59I'm just going to check those sausage rolls.

13:02Oh, yeah.

13:04What I love about these is that you get all of that, like, drama from the butter separating from the pastry.

13:15Matty!

13:16Yeah.

13:17I think we should get George.

13:19We want your opinion on them.

13:21Ooh.

13:22I've got to watch my waist, though.

13:25That one.

13:26You can come every day.

13:29I mean, normal sausage rolls are boring, isn't they?

13:32Yeah, that's really nice.

13:34Would you want this on the menu?

13:36Yeah, definitely.

13:37Those spices come in now.

13:39Yeah.

13:40Yeah.

13:41Make me a fancier pint.

13:47With quality meat at the heart of our Choppel's menu, we need to set up a reliable supply chain.

13:54One place we know is tucked away in the railway arches of South London.

13:59We're in Bermondsey, and then here you've got Farmer Tom Jones butchers, and that's where we're hoping to get all of our meat.

14:07We want to find out what is the most cost-effective way of getting meat to our restaurant.

14:13That might mean we buy a whole carcass, for example.

14:15And also, what can we do with the different cuts?

14:18So, we actually know Mike over there.

14:21Six foot seven one.

14:22The really tall one.

14:24Hi, good to see you.

14:26Let's do that, yeah, because I'm a bit mucky.

14:27Bit meaty.

14:28Yeah.

14:31This is half a cow.

14:32This is a small half cow.

14:34How much should something like that cost?

14:35Because this is half an animal.

14:37Yeah.

14:38Right, this is 81 kilos.

14:39So, it's about 800 quid for this, just as it is.

14:42I'm going to butcher it down.

14:43Lovely.

14:44Yeah.

14:45Everything you need.

14:46Everything we need for a chophouse.

14:49We're going to have this blackboard, and when the cuts are gone, they're gone.

14:52And we're going to watch how to break down an entire pig and look at all of the different cuts that we can get out of it.

14:59Should I, like, cut around it?

15:00If you just look at this amazing marbling on pork, and obviously when you're cooking a chop like that, which has got all that marbling, that fat is rendering during the cook.

15:09And also, the fat is the product of its diet, you know, so it's really where the flavour is on the animal.

15:15So, the chops that we're going to be getting, especially the pork chops, are going to have all of this extra injection of flavour inside.

15:21Yeah, right.

15:22Basically, the highest level of quality.

15:25So, this is quite a small pig.

15:26I've got some really big half pigs in the fridge.

15:28Yes.

15:29That's a middle from a bigger...

15:31So nice.

15:32That's huge.

15:33Yeah.

15:34We've given Mike some shares in our business in exchange for looking over our shoulders and making sure that we stay on track and get good prices on our meat.

15:44Well, they think they're going to get good prices.

15:47What interests me about the project is the two of you working together.

15:51Do you think it's a good idea?

15:53Jury's...

15:54Jury's out.

15:59What have you learned today?

16:00The more you waste...

16:02What did I just say?

16:03The more it's going to cost.

16:04OK, go on, ask me again.

16:09What have you learned today?

16:10The more you waste, the more it's going to cost.

16:12So don't waste anything.

16:17Back at the flat, Matty's keen to test a version of a chop house staple with a very special mash.

16:23The ensemble is pork chop, mashed potato, applesauce and looks like pointed cabbage.

16:33Pork chops in the building.

16:35We are making...

16:39Apple sauce.

16:40An apple sauce.

16:41Well, where you'd usually cook down the apples, these are raw.

16:45This will definitely make its way on the menu at some point.

16:48Right, I'm going to blitz that together with a bit of sugar syrup, can't I?

16:50No, you're going to cover them in sugar syrup.

16:52OK.

16:53How much sugar syrup like?

16:54Just do it there, just covered.

16:55Go on, keep going.

16:57That is going to be so, so sweet.

16:58It's not that sweet.

16:59It's half sugar, half water.

17:00All right.

17:01We'll squeeze it out.

17:03You're tight.

17:04Careful.

17:09Just did like a nice bright green vibrant sauce.

17:16What do you think?

17:17Let's try it.

17:19Looks nice.

17:21Quite sweet.

17:22Yeah, that's what I said it would be sweet.

17:28It's very sweet.

17:29I think you need more lemon and you need more apple.

17:30I've got an idea.

17:32Take out half of that.

17:33I'd run more apple.

17:35The colour's lovely.

17:38As the apples aren't cooked, you can easily adjust the sauce to your taste.

17:45That already looks better, doesn't it?

17:46Yeah.

17:48That'll do.

17:49Yeah, that looks nice.

17:50You want to taste it?

17:51Mmm.

17:52Yeah, that's good.

17:54Matti's special mash starts with baked potatoes.

17:59I'm going to take the potatoes that are roasted out of the oven.

18:02Baked.

18:03And pour the skins off.

18:04Yeah, lovely.

18:05Yeah?

18:07And I'm going to blanch this cabbage over here in this water.

18:12Matti simply salts the pork.

18:15We're putting the pork chops skin side down just to render them off.

18:19Mmm.

18:21The restaurant's named Gina after Matti's late mother.

18:26Gina's ethos of cooking and eating in life is kind of woven through every consideration of the restaurant.

18:35So I'm just going to add a little knob of butter into these.

18:39Tiny pinch of salt.

18:41And then crack of black pepper.

18:43To make the mash smooth, crush in a potato ricer.

18:49It's a very rich version of mashed potato.

18:53I don't know if I'm doing a good job.

18:56That'll do rather.

18:57Yes, Chef.

18:59Great.

19:02Matti and I would go for these long walks in Epping Forest and dream up our ideal restaurant.

19:09It's like my favourite place.

19:12It's definitely a big draw of living in Chinkford because I think it's magical.

19:21I've just added a little bit of sage and butter.

19:24Just giving them a baste.

19:29Yeah, leave them to rest.

19:30Yeah?

19:31Yeah.

19:32That mash is the richest bloody mash on the planet, but it's so delicious.

19:40You roast those potatoes, take the flesh out, and then once you've crushed it up, you add warm cream and butter.

19:49It's super smooth and silky.

19:51I think he made this mash for my parents, and now they can't go back to regular mash.

19:59That is so nice.

20:01Is it actually?

20:02Yeah.

20:03And it's properly seasoned.

20:05Matt's really good at seasoning all the way through.

20:07So it's like seasoning all the way through.

20:10It's like a good, it's like a punchy mash.

20:13Round that table we've had people for years coming to eat with us.

20:19Hi Imogen, how are you doing?

20:22And it's been like running a little restaurant in our home most of the time.

20:27This is Imogen, our wonderful graphic designer.

20:31She under-promised and over-delivered.

20:33Very rare.

20:34I remember that.

20:37Lovely mash.

20:40I think it's great.

20:42What is it?

20:44Lovely mash.

20:46Love that.

20:47What did you think of the applesauce Imogen?

20:49Fresh.

20:51Yeah, I like that.

20:53Love that.

20:55So that's one tick for pork and fresh applesauce on the menu.

20:59Well, when you come to eat properly, we'll do you a nice bit of meat on the charcoal grill.

21:04It will be even more succulent and juicy than it already is.

21:08That will be fun to have you there.

21:09I can't wait for that.

21:11On that paper.

21:13Yeah.

21:15The big tar sweet set Imogen was Gina's identity.

21:19How did you get to the logo idea?

21:21Obviously the name comes from your mum and her signature was really beautiful.

21:27So together we've developed the logo inspired by that signature.

21:30Does that resonate with you?

21:34Yeah, I love it.

21:39Thanks mum.

21:41Thanks mum.

21:43With Gina as a starting point, we're strong.

21:47But I know this journey is only just the beginning.

21:49Music.

21:51A tool.

21:53Just a little bit.

21:55Find ya.

21:57Just, if you're untouched.

21:59Next time.

22:01Let's go again.

22:02Stop scents.

22:04Sub Chloe as a solution.

22:07Cheers and glad toicios on earth!

22:11Party of equality is 1,000 bacala공ana guest,

22:13etc.

22:15Make sure that's what's happened.

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