Ravneet Gill's Chop House Season 1 Episode 4

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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 Rolivant 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 Bernays.

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 heart rate is here.

01:03With just three and a half weeks before we plan to open, the restaurant sign is still not in place.

01:19Today, that's changing and it's a big moment for Matty, as it was his mum's name.

01:25With Gina, because she's not here anymore, we wanted to capture her personality in the restaurant that we're creating, but also fit it seamlessly within the history of the area.

01:36To achieve the design we want, the lettering is carefully attached to a backing panel.

01:41We wanted to really nail the tone so that people felt like they had an affiliation with it before it had started.

01:48Finally, it's time for Chinkford to get a new name on the block.

01:57The sign is going up.

01:58It looks lovely.

01:59It looks beautiful.

02:00Doesn't it?

02:01I feel like I don't want to leave the site.

02:03I just want to stay here all the time.

02:08Sadly, the demands of opening night loom, and I have to go home to our flat to carry on developing recipes for the menu.

02:14I know we'll need some classic desserts for our take on chop house dining, which includes traditional comforting dishes, like the very British trifle.

02:24For inspiration, I'm retreating into my past, and a classic box of goodies.

02:29This is a box of trifle mix.

02:32My mum would buy this box when I was a kid.

02:35She wasn't really a dessert person, but every now and then she'd bash out a trifle for guests, and I'm pretty sure it came from this box.

02:43Oh, my God.

02:45The cream isn't even cream, it's dream topping.

02:48This is so silly.

02:50We've got the classic sprinkles, and then you've also got some sponge fingers.

02:55I mean, that is quite stingy, don't you think?

02:57You want to at least double that for six people.

03:00Pretty triple.

03:02The origins are in here, but I'm going to make a better version.

03:08Putting nostalgia and the box to one side, I'm starting my trifle with a jelly,

03:12made with fresh strawberries.

03:14Well, I love trifle.

03:16Matty loves it more than me.

03:18So whenever I have a conversation about the dessert menu, and I say,

03:20oh, what can I put in?

03:21Here is this trifle.

03:28When you make jelly, you've got to make a fruit stock.

03:31And that's what I'm doing here.

03:33You can add a bit of lemon juice if you want to, and I'm going to add a bit of sugar.

03:37Over a medium heat, simmer for seven to ten minutes in water, then turn off the heat and leave to cool.

03:45So I'm going to leave that for a good 15 minutes.

03:47I want the colour to come out of the strawberries, and I want the flavour to come out.

03:51I'm going to soak my gelatin in cold water at the same time.

03:55I thought that my mum was doing something really amazing in making a trifle,

04:00but actually it was just packet mix, stirred together.

04:03And my mum's coming round, she can give us her verdict.

04:06We have some good colour now, so I'll strain it off.

04:11I just took the soft gelatin out, popped it in, and it dissolved instantly.

04:15I love jelly. People don't make it enough.

04:18I would quite like to go to a restaurant and eat a bowl of jelly.

04:24For the base, break up some sponge fingers and add strawberry halves.

04:29You've got to get your fruit and veg from the right suppliers if you care about what you're serving.

04:34People are going out for a meal, they're spending money,

04:37they should be having good quality ingredients.

04:40The fresh fruit jelly we'll need to set for a few hours ready for the next stage.

04:47Making the custard topping.

04:49There's so many different ways of making custard.

04:52To start, I add sugar to warming milk.

04:55This is more like a creme patissiere that you fold cream through.

04:59To whisked egg yolks, add corn flour.

05:02Then the sugar in milk.

05:05And return to the warm pan.

05:07All you have to do now is whisk the hell out of it.

05:10This is a very quick process.

05:16And that's ready.

05:17Really quick and easy.

05:20While the custard cools, prepare the cream layers.

05:24Mati always says that cream should be a touch salty.

05:28And I think he's right.

05:30Vanilla bean paste.

05:32And a pinch of salt.

05:35Whisk the double cream until stiff.

05:40So then you want to put that in your custard.

05:44For our kitchen plans, they're all designed to the height of men.

05:49So I'm being built a step.

05:52Because I have to do that all day.

05:55That's my beautiful custard.

05:57And some simple cream whipped.

06:00Mmm.

06:01Yeah.

06:02Custard has to be cold to add the cream in.

06:05Because if you don't, you'll get a curdled mixture.

06:08That is so delicious.

06:12Hi.

06:13The trifle tester is mum.

06:15Oh, wow.

06:16Looks nice.

06:17Yeah.

06:18It's nice that it's got fresh strawberries in it.

06:20Yeah.

06:21I thought so.

06:22My one was just the jelly.

06:24I'm going to try that.

06:27Mmm.

06:28Nice.

06:31How much would you pay for one of these?

06:32Five pounds.

06:34Is that...?

06:36That's too cheap.

06:37Oh.

06:38My mum keeps thinking that it's like the 90s with all her pricing for everything.

06:47Reminds me of my trifle days.

06:50Yes.

06:51What do you think?

06:52An extra strawberry on top?

06:53I would like a strawberry on the top.

06:58Oh.

06:59That's a bit weird.

07:00I'm sorry.

07:01Really?

07:02How do you want it?

07:03Like, a bit angled, like that.

07:04Oh, okay.

07:05When I was growing up, I loved trying to cook, but it was mum's domain.

07:09So, she used to get quite annoyed if anyone used the kitchen.

07:12And they used to gossip about me with my mum.

07:20That is so delicious.

07:21Mmm.

07:22So, even the jelly is made by you, yes?

07:25Oh, yeah.

07:26Oh.

07:27I wasn't going to use shop-bought jelly.

07:29Not you.

07:30That's what I would do.

07:31Mmm.

07:32Cheat.

07:33Now you've tried it, how much will you pay?

07:35Ten pounds.

07:36So, five pounds by looking at it.

07:38Ten pounds after you've eaten.

07:40Are you going to come and eat at the restaurant a lot?

07:42Definitely.

07:43I'll give you a discount.

07:44I can wash up.

07:48With the best produce at the heart of the dishes we want to cook,

07:51finding the right wholesale supplier is top of the list.

07:54So, we're in the back street of South London.

07:57Our menu is going to be focused on changing things according to the seasons.

08:01So, every now and then, Matty will pop down here.

08:04He can physically look at what's available

08:06and choose the best of the bunch for our restaurant.

08:09From our time in the restaurant world,

08:11we know this place is the creme de la creme,

08:13but could stretch our purse strings.

08:15We're coming to get a good deal.

08:17A bit of schmoozing.

08:18Get Matt to schmooze.

08:19Josie, are you going to give us a good deal at Gina?

08:22Yeah, of course.

08:23Yeah, of course.

08:24Always.

08:25Lifetime discounts.

08:27It's not white asparagus.

08:31It's always a fatter calibre than the green.

08:36Here we go.

08:37That's terrifying.

08:38We're very kindly going to get some to try.

08:41Matty's trying them already.

08:44See, it's quite salty.

08:47Mmm.

08:48The quality of the mint is beautiful.

08:50I mean, it smells so fresh, isn't it?

08:53It's beautiful.

08:56Oh, wow.

08:58I'm taking pictures of the tomatoes.

09:02Seeing produce is one aspect.

09:05Ultimately, it's about taste.

09:07In the boardroom, potential customers

09:09get a very upscale tasting.

09:11They smell so sweet.

09:13Yeah, yeah.

09:14You don't get that, like, horrible acid

09:15that hits your eyes, yeah.

09:17Even the simple onion is Italian and characterful.

09:21Wow.

09:22You can taste the sweetness.

09:23Yeah, that sugar really comes through roasting.

09:25Great on the grill.

09:26Great on the grill.

09:28We're trying different variations of courgette.

09:31These are trombetta courgettes from Liguria,

09:33from a grower called Paola.

09:35Ligurias go wild for these.

09:37They're really priced.

09:38And Paola grows them hanging up in his greenhouse.

09:41They're really sweet.

09:43You don't get any bitterness from these.

09:46You can eat them raw like this.

09:51With our menu still not finalised,

09:56it's also a chance for new ideas, however small.

09:59These are broad bean tips, so you can eat them like a pea shoot.

10:02But are they expensive?

10:05They're from a small farm, so relatively, yeah,

10:08and they're, you know...

10:09Harvested by hand.

10:10We'd put something like this on the chalkboard, wouldn't we,

10:12as a garnish for something, Matt?

10:14Put them on them for a day.

10:15For a day?

10:16Yeah, yeah.

10:17We could have forked them for a day.

10:21So these are passion fruit from Seville.

10:24I did think of you when we had them.

10:26They're right at the end of the season now.

10:27They're quite tart.

10:29I mean, this one is punchy.

10:33Because they are so fresh and so exotic,

10:36you can stand that up against something quite sweet,

10:39like a white chocolate.

10:40Even in an ice cream,

10:41swallowed through at the end.

10:42Oh, my goodness.

10:43You just need something as simple as this,

10:44dished over the top with some cream.

10:46Oh, that's your dessert.

10:49There's a big appreciation here for the way things are grown.

10:51The money goes to the growers,

10:53so we want to be a part of that.

10:54And we want a good price.

10:56Sitting in that boardroom,

10:58it was like being at a little dealership.

11:00It's like the vault in the bank,

11:01where most people would be talking about diamonds and jewels

11:03and we're talking about vegetables.

11:05It was great.

11:07Coming up, Matty plays private chef.

11:16Lee just said the courgettes were too al dente.

11:19There's a family pasta recipe from his mum

11:22and the restaurant art gets us heated.

11:24You didn't buy any more art, did you?

11:26I bought them for you.

11:28At the build, chaos is starting to run supreme.

11:37Our dream bonkett seating is being fitted.

11:40They had to get here at 7am.

11:41They broke down last night.

11:42This should have been done yesterday,

11:43so they're a day behind.

11:45The disarray is very alarming.

11:48That beeping, what is that?

11:50I feel like I'm in a hospital.

11:54I'm having a meltdown shoot.

11:56With endless deliveries,

11:57what I thought was a big space is now seemingly shrinking.

12:00Sorry, all our stuff is in front of your door.

12:03So I've taken to DIY in an attempt to bring some order.

12:06I was looking at how the tables were assembled.

12:09I have no intention of doing that because I will ruin those.

12:13We've got the outdoor chairs, the indoor tables,

12:18and we've got our nice big round table done.

12:22I just can't wait to get all this out

12:24so we can actually put it in.

12:29The saving grace in all the build chaos

12:31has been friends like Callie and Lee.

12:34Today we're catching up with them

12:35at their apartment in central London,

12:37and Matty's dipping back into a past life.

12:40Before we opened the restaurant,

12:42Matty cooked for private families,

12:44and his favourite family were Callie and Lee.

12:47After his mum passed away,

12:48he said that he saw a lot of his mum in Callie.

12:51This, like, generous, bubbly character.

12:53They really like eating his food,

12:55and they appreciate his way with flavour and simplicity.

12:58We had two chefs,

12:59and the other one was even worse than Matt.

13:03To remain their number one chef,

13:05Matty's offered to cook lunch.

13:07They've requested fish,

13:08so he's testing a new dish.

13:10Cod with courgettes,

13:12haricot beans,

13:13and secret parsley sauce.

13:15Lee just said the courgettes were too al dente,

13:17so I've got to cook them for an extra comfort.

13:21Matty fries the cod,

13:22puts it in the oven,

13:23and finishes with a drizzle of lemon.

13:25Courgettes are simply sautéed.

13:27It's quite dente.

13:29Yeah, they're not going to be under the arm.

13:30If you carry on...

13:31First they were too hard,

13:32and now they're too sod.

13:35And the beans lightly boiled.

13:37Matty's secret sauce is parsley-based

13:39and blended with olive oil.

13:44Whilst chefing for them,

13:45Matty developed an eye for expensive art

13:47from around their apartment,

13:48a passion he's keen to bring to Gina's.

13:51Lee and Callie have introduced me

13:52to, like, loads of amazing artists.

13:54Barbara Hepworth in the corner.

13:56Oh, yeah, very good.

13:57Very good.

13:58Learning, aren't I?

13:59Very good.

14:00These are Barbara Hepworth as well?

14:02No.

14:03I think when he was cooking here,

14:05he was maybe inspired by his surroundings.

14:07Nice.

14:08And now we have a lot of pork going in the restaurant.

14:12My contribution to lunch?

14:14Homemade bread.

14:15Mmm.

14:16Wow, that is delicious.

14:25Wow, look at that.

14:26I love the colour.

14:27Oh, you'd have got ten out of ten,

14:29but this is in the wrong place.

14:30Aw.

14:31She has to go there.

14:32There we go.

14:33So, Mat, what is in the green?

14:35In the green sauce?

14:36Mm.

14:37Parsley, lemon juice, mint, anchovies, garlic,

14:41mustard and olive oil, capers.

14:43Love is the secret ingredient I'm getting.

14:46Wow.

14:47What have you eaten there?

14:48Mmm.

14:49I'm not a fish eater,

14:50but actually this is really fresh.

14:54There's no such thing as a free lunch.

14:56In exchange for cooking,

14:58Callie and Lee are overseeing

15:00the final art selection for the restaurant

15:02at a gallery nearby,

15:03and the cost is mounting.

15:06Matty gets carried away with Callie.

15:08Callie likes to spend, spend, spend.

15:10I'm going to need to rein them in a bit.

15:12This is some of the selection that Matty has chosen

15:16for the restaurant.

15:17You were here as well, because...

15:18This is some of it.

15:19Well, as in,

15:20Matt had basically already said yes,

15:21and I just needed to come and see them.

15:23That's how that worked.

15:24Those two at the end we haven't decided on,

15:26and the one in the frame,

15:27which I do really love.

15:29I would like to have it.

15:31It's actually quite a nice break being here,

15:33because it takes you away from the stress

15:35of everything else we're doing.

15:37The dangerous thing about coming here is now

15:39I want to buy more.

15:41In a hidden drawer,

15:42I'm shown some prints to compliment Matty's selection.

15:45I love that.

15:47We should take the red one and the blue one.

15:49He's going to say no, but we might as well try.

15:51You never know.

15:52You persuade him, he'll say yes to you.

15:54Do you like those?

15:59I like them.

16:00Do you like them?

16:01I love them.

16:02Aren't they nice?

16:03Beautiful.

16:04You let me have those?

16:05Yes.

16:06You're spending money like Walter.

16:10As the calculator comes out,

16:12I'm hearing Lee's wise words about money.

16:14How much was that in total?

16:16£5,000. Extra?

16:19Yes.

16:21I don't know if I can commit to that right now.

16:25It's quite a lot of money.

16:27In the middle of this complex new life,

16:30I'm looking for something simple.

16:32Back at the flat,

16:33Matty's making a family favourite,

16:35tied to his Italian roots and mum.

16:37A definite staple for our menu.

16:40The first key ingredient for the tomato sauce, garlic.

16:44Oh, put a bit more olive oil in there for me, please.

16:46This one?

16:47Yeah, please.

16:48Well, that's a nice olive oil.

16:49Nice.

16:52I first ate this sauce at Matty's house cooked by Gina,

16:55which feels really lovely,

16:57and I would have it a lot when I'd go there.

16:59He'd call his mum and say,

17:01get a tomato sauce on,

17:02and she would have it ready when we got in.

17:05Time for the classics.

17:06Chilli flakes, basil,

17:08and a massive squeeze of tomato puree.

17:11My mum would always cook it throughout the week.

17:14Sundays was a big thing to have this on.

17:16It was always plonked on the table.

17:18Big block of cheese.

17:19Some garlic bread sometimes, if you're lucky.

17:22And we'd just eat bowls and bowls and bowls of it.

17:24Matty stirs the tomato puree

17:26and lets it cook for about a minute.

17:28Then he adds the red wine.

17:30This is where you want to scorch the wine,

17:31so you reduce it down into the tomato puree,

17:34and you've got a very rich base to add your tomatoes into.

17:37Ravi, will you add a teaspoon of sugar, please?

17:40Yes.

17:42Like that?

17:43Yeah, that's fine.

17:44Final seasoning, pepper and salt.

17:46Then you add a good hit of basil, just like this,

17:50and then you leave that to cook for a couple of hours

17:52until it all reduces down.

17:56It's a very quick dish to make,

17:57but the problem is when it ticks over it does spit out,

18:00so although it's quick and easy for Mat to put together,

18:02I often have to wipe down everything that's been around it.

18:05He doesn't see that bit because I come in and do it.

18:10Nice thing about this is it can almost be a side in the restaurant.

18:14How hungry are you, Ravi?

18:16Medium.

18:17It's looking good.

18:18We're getting there.

18:19It's pretty much there,

18:20so we're going to put our pasta on in a sec.

18:22The art's getting hung up, which is exciting,

18:26so we thought, let's take them a bit of food.

18:28We've been promising them food the whole time,

18:30so it's a bowl of pasta for the art people.

18:33Somehow, I had a feeling that Matty might have bought

18:36those extra pictures I'd seen.

18:38You didn't buy any more art, did you?

18:40Huh? No.

18:41Did you buy any more?

18:42I actually have a feeling you have.

18:43I got you the Anita problem.

18:44I'll throw up if you've done that.

18:45What do you mean you throw up?

18:47I bought them for you.

18:49Don't get annoyed.

18:50Yeah, but I told you we can't afford them.

18:51It's fine.

18:52I've sorted it out.

18:53How have you sorted it out?

18:54Because I'm going to pay him over a year.

18:55It's fine.

18:56Shall we get this pasta in, Ravi?

19:01Yeah.

19:03The art's a big thing because Gina was an artist,

19:06so it was really important for us to have art on the walls.

19:09So we've restored one of Gina's pieces as well,

19:12which I haven't seen restored,

19:14and that's going up as well, isn't it?

19:18Drain the pasta, reserving a little of the water.

19:20Then add to the sauce.

19:21The last bit of cooking that you'd usually boil in water

19:25will be the sauce with the pasta water,

19:27so it all absorbs.

19:30Final dash of olive oil.

19:31Yum.

19:36Beautiful.

19:37That's perfect.

19:38Thanks, Matt.

19:39Delicious.

19:41Although the restaurant appears far from ready, the show must go on.

19:49Ahead of the builder's finishing, the arts arrived,

19:53including Matty's mum's artwork.

19:56Oh, is this your mum's?

19:57These are Gina's masks.

20:02Her final project at art school, I think.

20:04I mean, I have so much anxiety about these getting broken.

20:07Are they stable in there?

20:09Yeah.

20:10They're in her house, exactly like this, on like a plinth.

20:14They're good.

20:16Oh, wow, they look really good.

20:18You smell nice.

20:19It's now looking more like an art gallery than a restaurant.

20:23I'm so happy!

20:24Because I think never has there been a more positive turnaround

20:28to when Matty spent a lot of money.

20:32I wasn't upset because I don't like them.

20:35I love them.

20:36I think they bring, like, a feminine energy to the space.

20:40For now, the nearest Gina is to serving customers

20:43is the pasta from home.

20:49You don't get this on, Benny.

20:50It might not be very al dente, but it's spurbine.

20:53We made it out.

20:54Beautiful.

20:55That's so lovely.

21:00Oh, he's actually eating it.

21:01I thought you weren't hungry.

21:02He is, once I start.

21:04I'm the same, I'm the same.

21:06It's an easy one, you can inhale it.

21:09They're going to the boys in the back.

21:11It's like a little mini-service, isn't it?

21:14Good for you, man.

21:16Ted, I'll leave yours here, mate.

21:21Very nice.

21:23Very, very nice.

21:27If that's a taste of what's to come, I'm very happy.

21:31Empty plates, happy people.

21:34It's a crowd-pleaser.

21:36Yeah.

21:37The art may be in, but there's still a mountain to climb.

21:39The art may be in, but there's still a mountain to climb.

21:41Never have one another night, a creek with people like sitting down.

21:42But I can't give up, but there's still a mountain to move around, and our Dale doesn't even walk.

21:44He used to buy an oops.

21:45He's in the tin ole that might be in.

21:46The art may be in the grand conmum.

21:47It doesn't even walk.

21:48It's a fantastic time.

21:49It's time for us to climb.

21:50The diving pack is not in sounding the band.

21:51It's a guy who does the deck only with us.

21:52There's still a plant there.

21:53It's not hiding, you can keep looking around.

21:54The living pack away they use the third side of the beast.

21:56Everything goes on, you can never feel apa- Cold, it's getting up to God situations.

21:57Another diamond in our phone.

21:58The green pack is also.

22:02The family is so holy I interesting you are chasing her.

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