Ravneet Gill's Chop House Season 1 Episode 9

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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 roll of one 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 than that.

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.

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 makes me.

01:03It's a roasting summer in Chingford.

01:04And even hotter in our kitchen.

01:05Because launch night is only five days away.

01:09We're really hoping to get the ceiling finished.

01:10To get the ovens plumbed in today.

01:11Because at the moment we're working with one oven only.

01:12And then get it set up so we can serve people.

01:16Taking turns to cook anything is beyond stressful.

01:17Oh my god this tray doesn't fit in the bloody oven.

01:18What is this tray good for?

01:19What is this tray good for?

01:20I've been promoting like mad.

01:21And we're hoping to get bums on seats.

01:22All 58 of them.

01:23All 58 of them.

01:54and i can usually agree on the menu but not today because i don't like doing a cheese plate

02:01and pastry chefs have to do the cheese plate i try to get out of the cheese plate all together

02:06but matt says we have to have one matty i'm taking the cheese plate off the menu you're not really

02:12well you have to do it then we've already bought the cheese paid for and eaten by the looks of

02:18things this cheese is from a local dairy less than an hour away lydia provides the mountains of

02:27unsalted butter i need for my pastry hi how are you but today she wants to tempt me with cheese

02:35i don't think i would eat a cheese plate personally sorry no no no it's really interesting like because

02:40a lot of people especially younger people they go out and they're like well i don't want a cheese plate

02:44so then you know you have it's like your starter you have like a snacking yeah you have your

02:48snacking plate to start matty insists on a cheese plate yeah but also i do think we're the demographic

02:53here for cheese plates yeah yeah absolutely like i think for a lot of people like that is what they

02:58that's what they want yeah i'll try some for the chinkford demographic then that's good

03:05do you stock that grace burn still yeah okay cool because i need to buy that cheese is going to be on

03:12the menu i'm a pastry chef but i'm also doing some of the starters and so i'm trying out some of the

03:22cheese with the toast recipe this is britain's answer to feta it's cow's curd that you can buy

03:30ready marinated in extra virgin olive oil and rapeseed oil with thyme garlic bay and pepper

03:37i'm going to pair it with sourdough i've been practicing my own bread for weeks as i plan to

03:43serve it here at the restaurant either as it is or in a starter grace burn and roasted grapes with honey

03:51thyme and sourdough toast it's something that's really easy to put together really delicious and it's

03:58kind of become a signature of mine i think it will be nice on a piece of sourdough either spread on top of

04:04the toast or on the side in a bowl and people can spoon and eat let's get a bowl pop some grapes in

04:12here i'm actually gonna keep them whole grapes bring sweet and sour to the dish i'm roasting them with

04:20pungent peppery thyme sweet honey and some stout to bring the savory note

04:25i'm using paper only because my tray is new i'm quite nervous that all my stuff's gonna get ruined

04:36i'm gonna put a bit of sugar on that just a little bit the grapes go in for 20 to 25 minutes

04:44let's get some toast ready i want a bread in the restaurant that's easy to eat

04:49that doesn't make you full up just by one slice

04:57the wild yeast in my sourdough leavens the bread producing gas to create a light airy texture

05:05i love making bread you know i used to go to jobs in kitchens learn as much as i could and then leave

05:11now what i want to do is stay put and i want to do the same thing every single day which is why i'm

05:17opening a restaurant pour olive oil over the sourdough slices on both sides before toasting them in the oven

05:26when that's done prepare the topping i'm using more sprigs of thyme

05:39stir the creamy pungent oil infused curd in with the grapes and the aromatic thyme

05:46i'm gonna have one where you have this nice piece of toast on the side and i'm gonna have one where

05:52it's on top but i think this should be chopped in half so that when people eat it there's a little

05:59line in there for them to properly get in you know i'm arranging them like so a bit of extra time

06:08drizzle of honey so that would be one like that then the other would be like this

06:15grace burn roasted grapes and thyme i think that's that's nicer matt will you give it a try for me yeah

06:32nice like that be nice special in the winter yeah 100 yeah it's like september

06:39yeah ben it did look prettier than that a second ago no what is it this is ben he's our general

06:46manager i should have hired ben a long time ago agreed he said agreed he's got so much work to do

06:55honestly ben's admin is like that is delicious thank you i like it when ben likes my food

07:02because he moved his life here from from plymouth you know and i feel responsibility to make this

07:10his first london job make it friendly make it make it amazing i really feel responsible

07:19taking care of people is in my bones including my customers and all their different tastes

07:24although gina has a bar i want to cater for the folk who like me don't drink much

07:34the answer is simple mocktails magical mixtures of fruit herbs spices and spritzers that are alcohol free

07:43and for that i've come to soho in london both matty and i are food people but we don't know our whole

07:55note about the drink side of a restaurant

08:00i'm visiting an old friend missy and fellow mocktail maestro cameron whose expertise i know will be

08:07invaluable hi morning morning good whilst our menu is firmly rooted in tradition we want the drinks to

08:15be on trend the restaurant should have its own world of drinks that feel very true to you and also

08:22these really beautiful personal stories just to kind of make it really feel like the family kind of

08:28restaurant that it's going to be you know it's so special to be able to go out for drinks or cocktails

08:32with people whether they drink or whether they don't drink and just kind of all sharing the same

08:36experience i'm looking for drinks that will go well with our menu fresh flavors to cut through meat

08:46pastry and that cheese plate

08:51cameron has prepared his own hibiscus flower juice infused with herbs in a backpack good for making

08:59mixes in bulk i can also take these with me and try to taste match when i make my own

09:07i mean it smells very herbicide this drink also has hints of vinegar pink pepper and is topped up with

09:15grapefruit soda i love it and it's so pretty i always love a two-tone drink a tart refreshing cooling

09:26floral blend how do you feel about the pepper in it i think we could put a bit more pepper in there

09:31next up a bold and beautiful mix of herbs and fruit what is in here peach and sage so this is

09:40just some left over peach juice and a little bit of verjuice which is made with grapes yeah and some

09:48sage some fresh sage do you want to smell that the peaches used are from leftover kitchen fruit no waste

09:55definitely my style sparkling hojicha tea tops it up it tastes just like iced tea but without that overpowering

10:05mouth drying sweetness

10:10as well as mocktails missy has also been working on a signature cocktail for us

10:16i know that mattie's mom's favorite drink was martini yeah and we really want to nail that brief

10:23a strawberry vermouth or fortified wine made from strawberries and gin

10:32that's so pretty

10:34yeah yeah sure that's just gina all over

10:37drinks are a new thing for me but i think missy and cameron have brought something so refreshing to

10:43the table this is my favorite i will drink this on repeat coming up the proof of the pudding is in

10:52the eating i'm making pavlova we're gonna do like a tower of it we're taste testing on chinkford high

10:59street this is like two days of work cheers yeah and mattie's dad samples the menu for the first time

11:10she would have been grabbed

11:11the past few weeks have been manic the team and i have been working overtime to get the finishing

11:27touches to the restaurant over the line

11:32the launch is just three days from now

11:34oh my god does it come this is my waiter station oh we've just had it made i left him to it

11:42and he looks better than i could have ever imagined isn't it gorgeous you're so nice

11:52now we can be really organized i'm desperate for a clean and ordered space

11:58i was on my hands and knees scrubbing the floor did it all last night

12:03i've still got a bit more to do but we've also got a lot of work going on today like the till's

12:07getting pitted the beer tap is going in and the restaurant still looks like a building site which

12:13terrifies me i always look at people who has launched their restaurants when work is still

12:18being complete like why would they do that why would they not just delay it because every single

12:21day costs you significant amounts of money so that's why you can't delay it i've realized

12:27one thing we need to do before we open is get an honest evaluation of our food

12:33so we're asking people who haven't sampled our food before to taste a couple of dishes from the menu

12:43business owners on the high street fit the bill

12:45i'm making pavlova because we're going to do like a tower of it

12:53it's a complete showstopper pavlova tower with fresh cream and fruit sauce

13:00a meringue mountain made for crowd sharing i sometimes do them for weddings instead of a cake

13:10at half a meter high it's a winner if someone walks past and says can i have some i'm gonna

13:16say yes it's for it's for anybody egg whites go in a bowl great when they need using up add white wine

13:25vinegar a bit of vanilla and whisk them up when the egg white starts to firm i add sugar whisk

13:35and keep adding until it's done i've just turned it up a bit

13:41people are really nice around here people are friendly they're excited they all want to come in

13:46and eat it's made me feel a bit less stressed about how much money i've spent when it's like this

13:55you get like a really lovely thick meringue so that goes back in there when it's at this stage

14:01we add in some corn flour we want to get that marshmallowy texture in the middle and you just

14:07need to slowly get that in the glory of pavlova is that it's crispy on the outside and gooey soft

14:15marshmallow on the inside i'm gonna bake them all off in the oven i need to make these in different

14:22sizes so they can be stacked on top of each other i bake the larger ones for two to three hours and the

14:30smaller ones for 90 minutes when done they should easily lift off the paper

14:39once cooked switch off the oven and leave the pavlovas inside for an hour without opening the door

14:47this allows them to cool gradually preventing cracks

14:53next up the sauce

14:54we're going to make some nice fruit sauces to go with the berries all over it we want it to be

15:03quite generous with the fruit a little bit of icing sugar

15:09i'm just going to put a bit of lemon zest and i'll put juice a bit later

15:13done this is a real restaurant kitchen now making different things all at the same time

15:26while i'm on dessert mattie's on some serious meat

15:34chop house big wing rib with green peppercorn sauce made from shallots double cream and brandy

15:40this looks insane so these are ribs wing ribs ribs of beef right so i'm gonna do three and then one

15:55each rib weighs 1.5 kilos and will feed two to four people

16:01the grill heat creates a crispy exterior while keeping the meat juicy and tender on the inside

16:08huge aren't they it's a great cut for sharing always aged and cooked on the bone with plenty of fat

16:16for even more taste mattie is cooking these ribs hot and fast the grill is pushing 200 degrees centigrade

16:25so 25 minutes or so for ribs this size all this fat is dripping down

16:30it's insane how much fat from this meanwhile i'm cracking on with the cream for the pavlova

16:41i'm whipping it in batches one liter at a time with a bit of sugar and vanilla until it's fluffy and stiff

16:49i need about two liters for this but i often use more you can never have too much cream

17:05the temperature of the meat on the inside tells mattie when it's cooked that's a bit of a beast this one

17:11mid 40s yeah sir

17:20he's using butter to seal in the juices while it rests

17:24put a bit of beef fat on if i had it but i haven't got any just rest it at the top of the grill now

17:30that'll be ready in like 10 minutes

17:32on days like today the team carry us

17:38look at that joe's got so much pride sous chef joe has made the green peppercorn sauce for the wing

17:44rib giving an aromatic vibrant kick to complement the smoky richness of the meat

17:50a nice bit of dinner huh that'll be one of the sharers

18:03up we go no feat of engineering was ever this anticipated

18:09i'm using 15 meringues and this can feed about 100 people

18:13i've got my two best mates here nat and shell shell's over there getting a cocktail obviously

18:24have you had a drink there's cocktails and there's non-alcoholic cocktails

18:28you are welcome to have whatever you want and take one for your mom if she wants one

18:32i know it's the middle of the day but you know we're testing these classic dishes on our high street

18:38neighbors i'm hoping they'll turn into customers have a look inside if you want and then we'll have some food that looks delicious yeah

18:52inside is mattie's wing rib medium rare in generous portions

18:58cuts of quality meat like this have been served at chop houses for hundreds of years

19:03we're serving it with fries and our amazing locally grown house salad cheers yeah it's taken so long to

19:14get to this point but we're so very nearly there it's my son's birthday today steak was beautiful

19:21and the sauce the sauce was really good as well yeah lovely it's nice to have a new place in cheap food

19:26that's for sure my turn should put some of those around the front right you throwing that together

19:34is absolutely stunning i don't know how you do it this is like two days of work

19:40i think we should pour the sauce on it

19:42now we can eat it who wants some

20:03thank you such a labor to build so quick to demolish

20:07so we work across the road and we've all been very interested in what the new restaurant's going

20:25to be thank you cheers thank you i'll bring the bowl thank you so much

20:30this is a very giant ravlova

20:41and it's delish

20:45it's turning out to be a really special day because mattie's dad is here

20:49and we want him to love the food as much as we do

21:06beautiful got this right yeah mental really but she would have been proud

21:15don't tell rad will you

21:22our feet won't touch the ground between now and opening night

21:26in just three days our menu will be on trial with london's food industry professionals

21:33and we want to do our family proud it's crunch time

21:45the

21:53baby

22:00the

22:01the

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