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 vol-avent 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 lena.

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.

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 rate is here.

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 and

02:01pastry chefs have to do the cheese plate i tried to get out of the cheese plate altogether but

02:07matt 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 it's really interesting like because a

02:41lot of people especially younger people they go out and they're like well i don't want a cheese plate

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

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

02:52demographic here for cheese plates yeah yeah absolutely like i think for a lot of people

02:56like that is what they that's what they want yeah i'll try some for the tinkford demographic then

03:03that's good nice do you stock that grace burn still yeah okay cool because i need to buy that

03:09cheese is going to be on the menu i'm a pastry chef but i'm also doing some of the starters

03:20and so i'm trying out some of the cheese with a toast recipe this is britain's answer to feta

03:28it's cow's curd that you can buy ready marinated in extra virgin olive oil and rapeseed oil with thyme

03:35garlic bay and pepper i'm going to pair it with sourdough i've been practicing my own bread for

03:42weeks as i plan to serve it here at the restaurant either as it is or in a starter grace burn and

03:49roasted grapes with honey thyme and sourdough toast it's something that's really easy to put together

03:56really delicious and it's kind of become a signature of mine i think it will be nice

04:02on a piece of sourdough either spread on top of the toast or on the side in a bowl and people can

04:07spoon and eat let's get a bowl pop some grapes in here i'm actually going to keep them whole

04:16grapes bring sweet and sour to the dish i'm roasting them with pungent peppery thyme

04:22sweet 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 going to get

04:35ruined i'm going to put a bit of sugar on that just a little bit the grapes go in for 20 to 25 minutes

04:45let'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 the wild yeast in my sourdough leavens the bread

05:01producing gas to create a light airy texture i love making bread you know i used to go to jobs

05:08in kitchens learn as much as i could and then leave now all i want to do is stay put and i want

05:14to do the same thing every single day which is why i'm opening a restaurant

05:21pour olive oil over the sourdough slices on both sides before toasting them in the oven

05:32when 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

05:45i'm going to have one where you have this nice piece of toast on the side and i'm going to have

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

05:58there's a little line in there for them to properly get in you know

06:01i'm arranging them like so a bit of extra time drizzle of honey so that would be one like that

06:13then the other would be like this

06:18grace burn roasted grapes and thyme

06:22i think that's that's nicer matt will you give it a try for me yeah

06:27it's nice special in the winter yeah 100 yeah it's like september

06:39yeah ben it did look prettier than that a second ago yeah 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

07:08to make this his 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

07:27although gina has a bar i want to cater for the folk who like me don't drink much

07:32the answer is simple mocktails magical mixtures of fruit herbs spices and spritzers that are alcohol free

07:48and for that i've come to soho in london both patty and i are food people but we don't know our

07:55whole note about the drink side of a restaurant

07:58i'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

08:23these really beautiful personal stories just to kind of make it really feel like the family

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

08:31or cocktails with people whether they drink or whether they don't drink and just kind of all

08:35sharing the same experience

08:40i'm looking for drinks that will go well with our menu

08:44fresh flavors to cut through meat pastry and that cheese plate

08:48cameron has prepared his own hibiscus flower juice infused with herbs in a backpack good for making mixes

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

09:08the business this drink also has hints of vinegar pink pepper and is topped up with grapefruit soda

09:17i love it

09:20and it's so pretty i always love a two-tone drink

09:24a tart refreshing cooling floral blend how do you feel about the pepper in it i think we could put a bit

09:30more pepper in there next up a bold and beautiful mix of herbs and fruit what is in here peach and sage

09:40so this is just some leftover peach juice and a little bit of verjuice which is made with grapes

09:47yeah and some sage some fresh sage do you want to smell that the peaches used are from leftover kitchen

09:53fruit no waste definitely my style sparkling hojicha tea tops it up it tastes just like iced tea but without

10:03that overpowering mouth dryingly sweetness

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

10:15i know that mattie's mom's favorite drink was martini yeah and we really want to nail that brief

10:24a strawberry vermouth or fortified wine made from strawberries and gin

10:32that's so pretty

10:35that's just gina all over drinks are a new thing for me but i think missy and cameron have brought

10:42something so refreshing to the table this is my favorite i will drink this on repeat coming up

10:50the proof of the pudding is in the eating i'm making pavlova we're going to do like a tower of it

10:57we're taste testing on chinkford high street this is like two days of work cheers

11:04yes yeah and mattie's dad samples the menu for the first time she would have been grabbed

11:22the 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 the launch is just three days from now oh my god does it come

11:38this is my waiter station we've just had it made i left him to it and it looks better than i could

11:44have ever imagined isn't it gorgeous you're so nice sorry i'm so unlike you now we can be really organized

11:54i'm desperate for a clean and ordered space i was on my hands and knees scrubbing the floor

12:02did it all last night i've still got a bit more to do but we've also got a lot of work going on

12:07today like the till's getting fitted the beer tap is going in and the restaurant still looks like a

12:12building site which terrifies me i always look at people who has launched their restaurants when work

12:17is still being 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 one

12:27thing we need to do before we open is get an honest evaluation of our food so we're asking people who

12:35haven'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

13:03a 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 say yes

13:17it's for it's for anybody egg whites go in a bowl great when they need using up add white wine vinegar

13:27a bit of vanilla and whisk them up when the egg white starts to firm i add sugar whisk and keep adding

13:36until it's done i've just turned it up a bit people are really nice around here people are friendly

13:44they're excited they all want to come in and eat just made me feel a bit less stressed about how much

13:50money i've spent when it's like this you get like a really lovely thick meringue so that goes back in there

13:59when it's at this stage we add in some corn flour you want to get that marshmallowy texture in the

14:06middle and you just need to slowly get that in the glory of pavlova is that it's crispy on the outside

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

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

14:29hours and the smaller 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

14:45this allows them to cool gradually preventing cracks next up the sauce

14:57we'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

15:15it's done 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 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

16:07huge 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

16:42i'm whipping it in batches one liter at a time with a bit of sugar and vanilla until it's fluffy and stiff

16:50i need about two liters for this but i often use more you can never have too much cream

17:00the 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

17:23put 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 on 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

17:43for the wing rib giving an aromatic vibrant kick to complement the smoky richness of the meat

17:50okay nice bit of dinner that 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

18:45have some food that looks delicious yeah

18:52inside is mattie's wing rib medium rare in generous portions cuts of quality meat like this

19:00have 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

19:13so long to get to this point but we're so very nearly there it's my son's birthday today steak was

19:20beautiful yeah and the sauce the sauce was really good as well yeah lovely it's nice to have a new place

19:25see and cheap food for sure my turn should put some of those around the front grab you throwing

19:34that together is 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

19:55now we finish who wants some

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

20:09pollen yes if you want any sauce and stuff

20:16hi come and have some pavlova

20:18we work across the road and we've all been very interested in what the new restaurant's going to be

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

20:33this is a very giant ravlova

20:38it's turning out to be a really special day because mattie's dad is here

20:52i've not i've got a um

20:53it's mattie's dad

20:59eric eric

21:01and we want him to love the food as much as we do

21:06it's beautiful got this right isn't it

21:10mental really but yeah she would have been proud

21:15that's all right 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

21:32and we want to do our family proud it's crunch time

21:49you

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