Ravneet Gill's Chop House Season 1 Episode 10

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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 volubon this big?

00:09And a lifetime ambition to open a restaurant.

00:13With my husband and top chef, Matty.

00:16I just like eating burgers.

00:18Perfect.

00:19No more lennon.

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

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.

00:42I mean it needs more salt and then it will be on the menu.

00:45Roll it again.

00:46In the fridge for an hour or two.

00:47Roll it again.

00:48Done.

00:49You'll also learn how to make some amazing dishes.

00:52So good.

00:53I hunched over the sink and I ate it with my hands.

00:56From building sites.

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.

01:03Four months ago we collected the keys to our restaurant and it's been a roller coaster since then.

01:19We've got a menu packed with chop house classics.

01:22And survived a renovation.

01:25This is us before.

01:27With no clue how hard things were going to be.

01:30And this is us now.

01:33A few thousand decisions later.

01:36We've even restored a century old balustrade.

01:41I've built a beautiful team and opening night is three days away.

01:48It's quite terrifying.

01:50You can make the best food in the world.

01:51You can make the best food in the world.

01:53But if, you know, something goes down in the front of house, your electrics cut out, your power go, you know, you never know what's going to happen.

02:01But there's one thing about this restaurant that's totally ready to launch.

02:07It's the sheet that I've always wanted.

02:10It rolls stuff for you.

02:12It gets you to the millimetre that you need.

02:14So all my biscuits will be the same.

02:16My tart shells will be the same.

02:18My puff pastry layers should be the same.

02:21I can say goodbye to my rolling pin and stop measuring thickness by eye.

02:27I want to get a popular vegetarian pastry dish on the menu.

02:32But I'm trying to shorten the length of time it takes to make.

02:37Cheese and potato pativier with sharp green salad.

02:41This is a potato pie.

02:44It's not just a potato pie.

02:46It's a dauphinoise pie.

02:48So layers of potato, cream, bit of garlic, some cheese encased in this beautiful rough puff pastry.

02:56We want to test it to get a second opinion on it.

02:59See how it works from like a prep point of view and how long it might take to make some of these.

03:06Food prep is the backbone of any well-run, fast-moving kitchen.

03:11Even with puff pastry, there are clever ways to speed things up without losing quality.

03:17Just literally flour and salt in a bowl.

03:21And I'm going to grate the butter, so I need to get some butter out of the fridge.

03:24This is a really fun way of making a quick pastry without having to laminate butter inside.

03:30It's just a way of getting it distributed through the dough in a quick way.

03:35So you get a very, very buttery, rich pastry quickly.

03:41All my butter's in, but it's still quite flaky.

03:45Like, you can see the bits of butter, which is what you want.

03:48Matty and I got to know each other better over dauphinoise pie.

03:54We were both working at another restaurant.

03:57He would make the dauphinoise, and I would make the pastry.

04:01And, yes, it was romantic, and the rest is history.

04:05You need cold hands to be a pastry chef. Cold hands and a warm heart.

04:10Ingredients are butter, flour, salt.

04:16I've added about 250 mils of water, just enough to bring it together.

04:21It's just such a rich dough. I love this dough.

04:24And, look, you can see it like it's yellow from all of that lovely butter.

04:29I could, if I wanted, roll this out now and use it as quick pastry or rough puff pastry.

04:37But I'm going to do classic puff pastry folds to make sure the gluten is relaxed

04:44and that the pastry is flaky and light.

04:48I'm chilling this for 30 minutes, and I'm going to fold and chill it three times.

04:54The classic approach would chill each fold for up to two hours.

04:59So this is my compromise.

05:02Whenever you work with pastry, it should just be cold every time you use it and bake it.

05:06Because the butter has to reset.

05:07In other words, it will just melt, you'll lose all the work you put in.

05:12So I just rolled my pastry on my sheeta.

05:17So now it's done.

05:20Now for the sauce.

05:22I'm putting some lovely cream of milk into a pot.

05:25I always put in loads of garlic because I'm obsessed.

05:29Salt and pepper, some rosemary, and some thyme.

05:36Slice the potatoes thinly.

05:38Now they go into the cream of milk.

05:40Oh, yeah, it smells good.

05:42Then you just put, when it's simmering like this, you can see the steam.

05:45Start putting your potatoes in.

05:47You'd serve it, like, warm.

05:49You wouldn't serve it hot, like boiling hot.

05:53Because you don't get the flavour as much.

05:56So that's going to start heating and then it goes into a pot.

06:00Just until they soften.

06:02That's all you want.

06:03And then you just layer them up nicely.

06:04And you add the cream and milk as you go.

06:07Then spoon into an oven dish lined with greaseproof paper.

06:12So you can easily lift out the cooked filling.

06:16This is going to go in the oven.

06:18We're going to bake it, cool it down,

06:20and then we're going to wrap it in the pastry that we made.

06:23One hour at 180 degrees C,

06:26and I'll be left with a firm block of creamy dauphinoise potatoes.

06:33Instead of putting it in the fridge overnight,

06:35I'm going to blast chill.

06:38When that's done,

06:39I place it in the centre of a sheet of puff pastry,

06:42ready for wrapping.

06:44Then we want to layer cheese up on top.

06:49So we've got some pre-sliced comte here.

06:53Comte is a delicious semi-hard mountain cheese.

06:58Nutty, buttery, and made from unpasteurised cow's milk.

07:05And then we have a lid that goes on like this.

07:10Yeah?

07:12Make sure the pastry is smooth and even.

07:15Then crimp around the edges.

07:18It's called scalloping.

07:20A classic French technique.

07:23Now for the egg wash.

07:25To give the pastry a beautiful golden crispy top.

07:28I'm adding a final touch to make it a real showstopper.

07:33It just needs to be chilled before baking for 60 minutes at 180 degrees C.

07:40And look at that.

07:43I've made a massive pie using puff pastry in less than four hours.

07:48Serve it with a side salad.

07:52A romantic tasting with Matty would be perfect.

07:56But he's busy.

07:59My Ashley's the next best thing.

08:02I mean, it looks very pretty, doesn't it?

08:04Yeah.

08:05Mmm.

08:06Mmm.

08:07Yum.

08:08Sometimes when you get macaroni and cheese on it.

08:10Mmm.

08:11I think potatoes is basically the best filling you can have.

08:13Yeah.

08:14It's like a massive samosa.

08:15I mean, it needs more salt, and then it will be on the menu.

08:18Yeah.

08:19Yes.

08:20For sure.

08:21Matty and I have still got to figure out the final details for our launch night menu.

08:40Five starters, five mains, desserts, sides, and sauces.

08:48Matty's granddad is coming, and so we need something he'll love.

08:53Classic, classy, and nostalgic.

08:56Crepes with red onion and cream cheese.

09:01Served with a yet-to-be-chosen fish roe.

09:07I thought it would be a perfect, uh, perfect thing to have on our menu.

09:11And we can add a little bit of, uh...

09:13Je ne sais quoi.

09:14Je ne sais quoi.

09:15My mum used to, um...

09:17We used to have bagels, and, uh, she'd have cream cheese,

09:20and we'd have lump fish roe on there,

09:22which is basically like cheap caviar and raw red onions

09:25and a squeeze of lemon, so sort of mix of the two.

09:28Matty made something like this once before.

09:32It was so good, I hunched over the sink and I ate it with my hands.

09:36No pressure, but that's what I hope this dish is.

09:39The plan is simple.

09:41We're going to sample different versions of the same dish,

09:45each one using a different fish roe.

09:48But first, it's time to make the pancake batter.

09:52And I used to make these for Gina, and she loved them.

09:55She used to love my pancakes.

09:58She was quite hard to impress women,

10:00but once you were on her good side, it was like, you know, plain sailing.

10:05And she really liked my pancakes.

10:09So it's flour, a pinch of salt, a tablespoon of caster sugar

10:14to help with browning in the pan, two eggs and milk.

10:19Put some cream in.

10:20That's my last touch.

10:21I always add a bit of cream into my crepe batter.

10:24It just makes them a bit more delicate.

10:27While that rests, it's time to make the filling.

10:31Cream cheese, freshly ground black pepper and diced red onion.

10:39This batter needs to rest for about an hour.

10:43I need five for the taste test.

10:47Like, if you think you've had a crepe before, you haven't had my crepes.

10:50I know that sounds arrogant, but honestly,

10:52a French chef taught me how to make these, and they're the best.

10:57Now they're ready, I spoon a generous portion into the middle,

11:01then fold them neatly.

11:05But to make this truly next-level, I'm pan-frying them in butter.

11:12Each one is topped with a spoonful of different fish roe.

11:16Now, it's over to our team of chefs for tasting.

11:23I think with a wedge of lemon, that's...

11:25Yeah, you need lemon.

11:27What, you know?

11:29I don't think you like that one.

11:31No, I'm not keen...

11:33Like that one, don't like that one.

11:35This one's my favourite so far.

11:37With five different flavours, from salmon to lumpfish, we're spoilt for choice.

11:43But we need to choose the right roe.

11:46I like this one.

11:48Yeah.

11:49So which one does everybody like?

11:51This one.

11:52Yeah?

11:53Again.

11:54We like the salmon roe the most.

11:55Salmon.

11:56We would probably garnish it with dill, and put the chives through the cream cheese.

12:00Yeah.

12:02Fantastic.

12:03Thanks, everyone.

12:04Coming up, we're launching.

12:07What could possibly go wrong?

12:11The electrics.

12:13Something's happened.

12:14The most special of guests makes it to opening night.

12:18Go on, get a photo with Poppa.

12:21And we have to impress.

12:24My goodness, such a great meal.

12:26Everything we ate was delicious.

12:28You don't need the croutons with the mackfish.

12:30It's just killer.

12:36After months of preparation, the time has come.

12:40In a few short hours, our restaurant will be full for the very first time.

12:48It's launch night.

12:50It's all people that I know and like and friends and family who I know are here for good intention.

12:55And that we want them to treat it as if they were coming for dinner, order as they would as they're coming for dinner.

13:01And get a sense of the place, like kind of test drive it.

13:04Let's test drive it.

13:06Test drive the loos, test drive the music, the food, the kitchen.

13:10Tonight, we absolutely have to shine.

13:14Okay, guys, just two minutes.

13:16Everyone here, please.

13:17Big night tonight.

13:18We've got some really, really important people coming tonight, who's really, really important to me and Rav.

13:23Look, there's going to be some hiccups along the way, and it's okay.

13:27Everyone remains calm.

13:28Please don't be afraid to ask us questions.

13:30Ravi?

13:31I just want to say thank you all so much, because this is our baby, and we have found this is really hard.

13:39We've done it on the other side, opening somewhere for someone else.

13:42We've never done it ourselves.

13:44We're going to make loads of mistakes, and we need you to give us grace for that, but we're also going to give you loads of grace.

13:49And every single one of you is here for a reason.

13:52We like all of you, and we want you all to be happy.

13:54So thank you all for giving your time to us.

13:56We really appreciate that.

13:57And to Gina.

13:58With a daunting full house of 60 booked in, each wanting three courses, we've definitely put the heat on ourselves.

14:16And tonight needs to be unforgettable for the right reasons.

14:20We always wanted our restaurant to be a twist on a traditional chop house.

14:26So tonight's menu mixes old and new.

14:31Including.

14:33Beetroot with pistachios and crispy garlic.

14:36Matty's chop house burgers.

14:39Tomato pasta.

14:41Gloucester Welsh pork chop for sharing.

14:45And tomato baked volubons.

14:47Big.

14:48I think they're a bit too big, but have you ever seen a volubon this big?

14:57I've also made some desserts.

15:00Chocolate cake, cherry and lemon pie, and strawberry jelly.

15:07Tonight's a dream come true, but there's literally no hiding.

15:11As well as friends and family, I've been bold and invited fellow chefs to give their verdict.

15:20Talk about pressure.

15:21The electrics.

15:32Something's happened.

15:34There's something wrong with the lights in the...

15:36You know, they've all been programmed, they've all been set, everything was fine last night.

15:40And now we've had more work happening today and they've managed to completely mess them up.

15:45So we're having a power cut for five minutes.

15:51I thought I'd never be the type of person who would open and still have building work going on on the same day, but here I am.

15:58Very stressful.

16:00It's very stressful.

16:02I think if I was on the other side of this, I would look at me and be like, why the hell is she opening today?

16:10She should delay this by a week.

16:11When you're on the other side and all of this money has come out of your bank account, you, like, cannot afford to delay by a day.

16:20We're back on.

16:22And down to the wire time-wise.

16:24But my nerves have to take a back seat.

16:27Our guests are arriving.

16:30Among them, our friend and fellow chef, Callum Franklin.

16:33And Jonathan Jones, who's like Matty's godfather of cooking.

16:41I was his head chef.

16:44At the anchor and hall.

16:46Yeah.

16:48Come on in.

16:49Such a beautiful one.

16:51Oh!

16:52I'm not escaping the critical taste buds either.

16:56I've invited some of the finest pastry chefs around.

17:01It's a nerve-wracking line-up.

17:04But this night wouldn't be anything without family.

17:07Matty's granddad is here, Gina's father-in-law.

17:10Go on, get a photo with, uh, Poppa.

17:14You're almost as tall as a rab.

17:18Poppa!

17:20It's like seeing into the future.

17:24I know.

17:26It's zero hour.

17:28The kitchen is fired up.

17:30And we're ready to start feeding.

17:33Come on.

17:35Lemon!

17:37And butter on it to the parmier.

17:41Everyone gets to order what they want off the menu.

17:44Is that on the menu?

17:46Yeah.

17:48We just basically didn't look at the menu.

17:50It's a lemon and cherry pie.

17:52Oh!

17:54Are you running that table?

17:56Pasta's coming up.

17:58This place is all about the warmth of friends and family.

18:02Sharing beautifully prepared food and enjoying each other's company.

18:07These tables are packed with people from the industry who are all straight talkers.

18:14Right, guys, can we take these starters, please?

18:18My husband is an amazing chef.

18:21But tonight is about treasuring the gift of constructive criticism.

18:26Excellent. Yeah?

18:27Really good.

18:28I really like that. That was perfect.

18:29The, um, I didn't, you don't need the croutons with the manfish.

18:33It's just filler.

18:34It's an icon.

18:35I don't think it's necessary.

18:36But the actual flavour is not.

18:37Oh, the manfish is fantastic.

18:39The grill is quite grilled.

18:40It's great.

18:41We're all very fussy, Lee.

18:42We had...

18:43We had...

18:44We had the parmier.

18:45We had the parmier.

18:46We had some delicious sourder.

18:47Nicky, nice to meet you.

18:48You all right?

18:49Yeah.

18:50As a Greek, that pork chop is...

18:52Yeah, you know it's got the little bit on it.

18:55Beautiful, man.

18:56Oh, I'm glad you enjoyed it.

18:57Listen, it's gone lovely.

18:58Thank you, man.

18:59Thank you for coming.

19:00It's better than I imagined.

19:03People loving simple, hearty food made with great ingredients.

19:09Oodles of love and just a touch of perfectionism.

19:15We got two portions of the pasta and I think there was some alcohol.

19:18Yeah, pasta.

19:19I think it would have had.

19:20But somehow your white shirt survived.

19:22Nobody knows how.

19:24This has been...

19:27These last few days have been the toughest.

19:29It'll be all right, though.

19:30We're going to get through it.

19:31We've got this amazing team behind us.

19:33We'll be fine.

19:34All right?

19:38My biggest fear was falling short of our ambition for this place.

19:43We've opened in a terrible year for restaurants.

19:47But tonight, I feel cautiously confident.

19:51I love the trail.

19:53Yes, I wasn't expecting the price as much as they are.

19:56I think because it looked very simple.

19:58I mean, that's not a bad thing.

20:00But it was so perfect.

20:02They've done a brilliant job.

20:03Really nice.

20:04He's absolutely lovely.

20:05And it's a welcome addition to this Spain Road or something.

20:07It's great.

20:08Where's my...

20:09Where's my...

20:10You need that with the cheek?

20:11Yeah, take that.

20:12But it wasn't.

20:13We've been lost as a lot.

20:14They went outside.

20:15Lost the plot.

20:16We had chocolate cake.

20:18Rab's chocolate cake, which had pistachios on here.

20:21And we had cherry and almonds.

20:26Delicious.

20:27Very good taste.

20:28She's very good.

20:29They're both very good cooks.

20:31I'm so happy that so many family made it.

20:34My mum is here.

20:35And even Matty's auntie.

20:37He's my nephew.

20:39And I'm so proud because Gina was my sister.

20:42And it's just been the most amazing year.

20:45The past three hours have just flown by.

20:48But we did it.

20:49We passed the test.

20:51I think.

20:52Yeah, no, it's been tough.

20:55Very tough tonight.

20:57Exhausted.

20:58There is a postcard for not to open a restaurant.

21:04But we have.

21:05And there's now a mountain ahead of us.

21:09But I'm happy.

21:12We've made some great food and even better memories tonight.

21:16And it's all thanks to Gina.

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