- 18 giờ trước
Ravneet Gill's Chop House - Season 1 Episode 7 -
Retro Classics
Retro Classics
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00:00I'm Ravni Gill
00:03I'm Chocolate Cake Mad
00:04A pastry chef
00:05With years of experience
00:07Have you ever seen a Volavon 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
00:26Fish
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, roll 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
00:56Do you reckon we'll be done by Friday?
00:58This Friday?
00:59Yeah
01:00To launch night
01:01I'm quite nervous
01:02The heartbreak 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 it
01:22I love painting
01:24The restaurant is just under two weeks from opening
01:28I'm very nervous
01:29It's like a cosplay isn't it?
01:30I'm cosplaying opening a restaurant
01:31Don't really know what I'm doing
01:32It's all a fantasy
01:33But then it's reality when it opens
01:34And I feel like I don't ever want to open it
01:35I actually think if this all goes wrong, I'll retrain and paint
01:37Inside, there's one design feature nearing completion that I'm excited about
01:44Oh yeah, can we see the bar?
01:45Oh yeah, can we see the bar?
01:46Come
01:47Oh my god, the bar is tiled
01:51It looks so pretty
01:52So that's meant to double up, sort of like a home kitchen
01:53I can do my prep work in there
01:54I can do some of my recipe development in there
01:55But also it works as a functioning bar
01:58Now we get closer to opening, tasks seem to happen at once
01:59With my painting barely dry, plants are arriving, curtailed, and the garden
02:05I'm quite so happy
02:06I'm quite so happy
02:07I'm just panicking
02:07I'm quite so happy
02:09I didn't like to go back over there
02:10I can see the bar
02:11Oh yeah, can we see the bar?
02:12Come
02:13Yeah, oh my god
02:14The bar is tiled
02:15It looks so pretty
02:16So that's meant to double up, sort of like a home kitchen
02:17I can do my prep work in there
02:18I can do some of my recipe development in there
02:19But 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, curtailed
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04:45A 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
04:57before adding it to the dough.
05:00Mix until a soft, thick dough forms.
05:04Beautiful.
05:06So look, it's like shiny.
05:09Now let's add the butter in.
05:12Make 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.
05:28It's quite a stress reliever, to be honest with you.
05:32It's like touching silk. It'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
05:44until the dough has more than doubled in size.
05:49Ooh!
05:50Because you just punch it down.
05:52That's it.
05:54That lets all the air out.
05:56Lets all your stress out.
05:57That is ready to be piped.
06:00Baking is, like, a lovely, lovely place to be.
06:07So 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
06:17to serve with the bar bars.
06:19This is egg yolk.
06:24I'm going to do two things at the same time now.
06:29I'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.
06:41We want that to be 119.
06:43Gently 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.
07:02Quite a lot of sugar goes into this syrup.
07:05But just let that tick over on a low heat.
07:08Then I'll check on my barbers that are out on the balcony.
07:11Ooh!
07:13Don't get in the oven now.
07:15They'll need 25 minutes at 180 degrees C
07:19and then turn down to 150 for a further 10 minutes.
07:24Whip the eggs and sugar until pale yellow.
07:27That looks really good.
07:30Or parfait.
07:31It looks like a frozen dessert.
07:34Ooh!
07:36I've let the raisins soak in dark rum overnight.
07:40Really 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.
07:52But 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.
07:56These look great.
08:03Well, they need to cool down.
08:04Once they're cool, I can soak them.
08:06Ooh!
08:06I've got my baked barbers that have cooled down
08:12and I'm going to soak them now.
08:15Off 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.
08:28It's rummy.
08:37Baste for a minute in the syrup.
08:39We can get to plating one up.
08:41You do want a bit of syrup on that, so...
09:00That's it.
09:01And I think you maybe even have some extra rum raisins.
09:04As 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.
09:34Ooh, it's gorgeous.
09:35Yeah.
09:36We're thinking old-fashioned cocktails,
09:39shrimp au peron.
09:41Oh, that's sweet.
09:44And I've escaped to Cornwall,
09:46seeking fresh air and a seafood supplier.
09:49Ah!
09:49Sorry!
09:56After weeks of dust...
09:58Dirt...
10:01Plaster...
10:03...and hidden detail at the build.
10:06Oh, wow!
10:07Look at that!
10:07A few of my long-awaited goodies are appearing,
10:10like a coffee machine,
10:12which isn't quite what I had imagined.
10:13Basically, when you get coffee in a restaurant,
10:17you, like, contract it with a supplier.
10:20They give you the coffee machine,
10:21and you basically buy their coffee as the deal.
10:24But they've given me the oldest machine,
10:26six years old,
10:27and I'm not happy.
10:29Look at the pipe.
10:30It's just disgusting,
10:31and it's all, like, grotty in my beautiful bar.
10:34Checking 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.
10:48We're picking the wool colour.
10:50Yes.
10:51This is my favourite wallpaper.
10:54Ooh, it's gorgeous.
10:55Yeah.
10:56And then that's going to be the mint in here.
10:59That's the way you wanted it, isn't it?
11:00Yes.
11:03As with most aspects of the renovation,
11:06the opinion of George, our builder,
11:08is highly prized.
11:09Today, it's wallpaper gender.
11:12What are you asking me?
11:13One's more mild than the other.
11:15I think this is more mild.
11:17Wrong.
11:20Men like geometrical shapes,
11:22not fussiness like that.
11:23Really?
11:25Personally.
11:26Well, there you go.
11:26Thanks, person.
11:27You learn something new every day.
11:33To stay focused on a main ingredient of our menu,
11:36fresh seafood,
11:37I'm somewhere I've never been.
11:40This is like the picture of what you think
11:42St Ives' is going to look like, isn't it?
11:44It's even better than the picture in real life.
11:46It's beautiful.
11:49Matty sent me to Cornwall to find a fish supplier
11:52because he said that there's one
11:55that he really wants to get an account set up with.
11:59And they're all the way in Cornwall,
12:01but they're quite selective.
12:03From the larger harbours with trawlers
12:05to the smaller boats of St Ives,
12:08the region's vibrant fish business
12:10means there's a plentiful supply to choose from.
12:14It's a really long way from Chingford, but worth it.
12:17I'm going to send Matty a picture.
12:19Leaving the beach and tourists to play,
12:24I've got work to do,
12:26checking on a potential supplier of fresh seafood.
12:30I think the look is to put this bit at the front
12:33so you get a bit of height.
12:35I've set up an appointment to meet Naomi,
12:39part of the Bullis family,
12:40who run this second-generation family business.
12:43We've just had our stuff come in from the market.
12:46We can have a look at everything that's come in this morning.
12:48Great.
12:49Morning!
12:50They take pride in sourcing locally and sustainably.
12:54Look how big that is!
12:56Wow!
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
13:07because the boats that fish for hake,
13:08they switch their gear out
13:09and they fish half for hake and half for munk and turbot.
13:14There's loads of ray at the minute.
13:15I love ray, yes!
13:17When they're really fresh, they're really slimy.
13:18Really?
13:18You can either have it filleted
13:20or you can just pan-fry it on the boat.
13:22It's really delicious.
13:23I'm thinking the range of species here
13:27could make our fish menu even more exciting than planned.
13:31Ah!
13:32Sorry!
13:34So these are like local octopus.
13:36I hadn't imagined that you could get British octopus.
13:39Do you think that in flavour it matches
13:41sort of some of the Mediterranean?
13:43Yeah, it's exactly the same.
13:45We're going to have specials,
13:47so depending on what gets brought in,
13:49we're going to have a different daily changing fish.
13:53The extra service for restaurants here
13:55is filleting and prep.
13:57It's lovely to have the fish arrive hold,
13:59but these guys have been doing it for 20 years,
14:02so they're going to get every last bit off that boat
14:04to make sure that you get the most meat-to-bone ratio
14:06when it gets to you,
14:07so much less waste.
14:09It means that our chefs aren't spending more time
14:13filleting the fish because they're not experts.
14:14It's not just fresh fish.
14:18Oh, it smells delicious!
14:19They 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.
14:31Oh, my God.
14:32Yes, it's only, like, lightly smoked.
14:34Mmm.
14:35So you can still taste the mackerel?
14:37But it's still warm.
14:38I've never had that before.
14:40Mmm.
14:41If I'd eaten that growing up,
14:42oof,
14:43I would have eaten fish a lot sooner.
14:45That we live on this,
14:50it's Celtic.
14:54Do you like it?
14:55I love it.
14:56Do you ever get bored of it?
14:56No.
14:57Do you ever get bored of fish?
14:58No.
14:59There's 35 different species of fish
15:00that we have in this factory.
15:02We have a lot of different stuff.
15:03Yeah.
15:08Finding a trusted supplier
15:10and knowing that what we offer diners
15:12will have good provenance
15:13has made this journey rewarding.
15:16And as I head home,
15:18there's another sign
15:19that I'm in the right place for our fish.
15:21Oh, it's Sajina!
15:26Oh, I'll have to send a picture to Matty.
15:32Oh, how beautiful.
15:38Back to the restaurant
15:39and fishy recipe testing
15:40is uppermost on my mind.
15:42But still,
15:44we work around the builders.
15:45The kitchen is actually not finished.
15:47We're trying to make it work.
15:48But the bar isn't finished.
15:52The lights still need to go in.
15:54There's still quite a lot of work happening
15:55on the other side.
15:57For a simple starter,
15:59we're considering
16:00two different seafood cocktails.
16:03Prawn versus brown shrimp.
16:05Both dressed in the classic
16:06Marie Rose sauce.
16:07It's all feeling very 1970s.
16:12First, the prawn version.
16:14Do you want me to do something for you?
16:15Do you want to peel these?
16:16No.
16:18You can if you want.
16:19I would hate that.
16:21With Matty in chef mode,
16:23peeling away,
16:24I'm Sue Chef
16:25on Mayo Duty.
16:28OK, so what do you want in here, Matt?
16:29Tell me.
16:30Tablespoon of mustard.
16:30What else?
16:33Tablespoon of vinegar.
16:35Yes, what else?
16:37Pinch of salt.
16:41Yep.
16:42Whole egg.
16:43Whole egg?
16:43Yeah, lovely.
16:45Now some oil.
16:49Slowly.
16:50No, that's pretty good, that.
16:51No, no, keep going.
16:52If you don't wish.
16:55I'm using sunflower oil
16:57and I need to keep my eye on it.
16:59Slowly adding the oil
17:01to the egg
17:02to emulsify it,
17:03otherwise it will split.
17:05Here you go.
17:06Ooh.
17:07Well done, Marie.
17:08Yeah?
17:08Yeah.
17:09See, I told you.
17:11She loves it.
17:14The next chef command.
17:16Dressing for the salad.
17:17Do you know what you can do for me?
17:19You can make me a little lemon oil.
17:20So just squeeze
17:22a bit of lemon in there.
17:23And we're just going to add
17:24a little bit of salt.
17:27And then just a bit of olive oil, please.
17:29Gorgeous.
17:30With my mayo base just perfect,
17:33time to make it into Marie Rose.
17:35You've done really well.
17:36Have I done well?
17:40That's one thing I can do.
17:43It is.
17:44I can make mayonnaise.
17:46Then add a tablespoon of that.
17:48Ketchup.
17:48Yeah.
17:49Yeah.
17:50However much Tabasco you want in there.
17:52I like it with a bit of a kick.
17:54Give that a little mix.
17:59Squeeze a lemon.
18:01All right, give it a taste, Rav.
18:02Tell me what you think.
18:06Good.
18:07Cool.
18:08With my Marie Rose spot on,
18:10it's salad time.
18:11So we're going to just
18:13shred up this gem.
18:15And Rav, can you peel
18:16half of that cucumber for me?
18:18Peel it the other way, love.
18:20I don't know what you're saying.
18:21Yeah, peel it.
18:22Peel it.
18:23Peel it.
18:23Yeah, just watch your nails.
18:24Peel this.
18:25Peel-oo.
18:27Yeah.
18:28Okay.
18:29Here.
18:30Thank you.
18:30Nothing stops at the build.
18:33While Matthew gets his ladders,
18:35Matty presses on with the salad,
18:37dicing cucumber.
18:39All right.
18:40Those are going to go in there.
18:42Spring onions.
18:45Some of the prawns get sliced,
18:47ready for plating.
18:49Just sort of little bite-sized pieces, really.
18:53Okay.
18:54Right.
18:54Fine.
18:54Can I get my brown shrimps out as well, please?
18:57The second version of our seafood cocktail
18:59is with brown shrimps.
19:01They're quite sweet.
19:05They're delicious.
19:06This is my area.
19:08This side.
19:09I'll be staying here the whole time,
19:11and Matt will be over there.
19:13Right, Rav, do you want to come
19:14and plate these up with me?
19:15Yes, I would like to.
19:19Do you want to dress this for me?
19:20Give that a little mix.
19:22Yep.
19:23Season up our cucumber.
19:25The salad dressing,
19:27simply lemon juice and olive oil.
19:28You put, like, a teaspoon into those.
19:33Lovely.
19:34And then if you do the same with that,
19:36maybe two with that.
19:38And then we're going to just build.
19:40Okay.
19:40So, a couple of tablespoons of this,
19:42and then you can mix.
19:45Matty adds a generous amount of mariro sauce
19:47to the prawns and shrimps.
19:51Add a little bit more dressing there.
19:52This colour is gorgeous, isn't it?
19:53Yes, beautiful.
19:54So, we just layer it up,
19:57and we're just going to see
19:58which ones eat best, really.
20:02And a few spring onions.
20:05I think let's go with the...
20:06Okay, and then
20:15we're going with these two.
20:24Oh, that's sweet.
20:27Yeah, I'd like the chefs to try these.
20:29Time for a kitchen team tasting
20:30round the nearly finished bar.
20:32All right, come on, then.
20:33They're both dressed exactly the same.
20:37Is it still expensive
20:39to do a brown shrimp cocktail?
20:40Yeah, very expensive.
20:41Oh.
20:42Well, it's £7,500 a kilo, isn't it?
20:43Cool.
20:44Chefs, what do you prefer?
20:45Brown shrimp.
20:47But it's probably too expensive.
20:49I think this is quite Essex,
20:51to be honest, isn't it?
20:52Yeah.
20:53Looking ahead,
21:00I'm hoping that Chingford
21:01loves not just the seafood cocktails,
21:04but the real deal.
21:05With the sun still shining,
21:07our terrace is perfect
21:08for a staff briefing
21:09about cocktails.
21:11Oh, yeah!
21:14Yeah!
21:14That is good.
21:17Do you know how to make that?
21:19Yeah, yeah.
21:19Espresso martini.
21:23I hope so.
21:24Well, I don't know.
21:24I don't know how this is made.
21:26It looks great.
21:29I don't mind a sip
21:31on an espresso martini,
21:33but with the old coffee machine
21:35cleaned up and running,
21:37I'm relishing a simple caffeine hit.
21:39Everyone's left.
21:40I've got a very good cup of coffee.
21:43Our first cup of coffee
21:44from the machine.
21:45Thank you.
21:45Thank you.
21:49Thank you.
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