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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.
00:14With 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 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.
00:41I 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.
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.
01:24This is us before.
01:26With no clue how hard things were going to be.
01:30And this is us now.
01:31A few thousand decisions later.
01:32We've even restored a century old balustrade.
01:33I've built a beautiful team and opening night is three days away.
01:47It's quite terrifying.
01:48It's quite terrifying.
01:50You can make the best food in the world.
01:53But if, you know, something goes down in the front of house.
01:57Your electric's cut out.
01:58Your power go.
01:59You 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.
02:11It 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 is in, but it's still quite flaky.
03:45Like you can see the bits of butter, which is what you want.
03:48Matti 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 cheetah.
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.
05:35Slice the potatoes thinly.
05:38Now they go into the cream and 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.
05:50You 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.
06:01Just until they soften.
06:02That's all you want.
06:03And then you just layer them up nicely.
06:05And you add the cream and milk as you go.
06:08Then 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.
06:37When that's done, I place it in the centre of a sheet of puff pastry,
06:42ready for wrapping.
06:43Then we want to layer cheese up on top.
06:48So we've got some pre-sliced comte here.
06:53Comte is a delicious semi-hard mountain cheese.
06:57Nutty, buttery, and made from unpasteurised cow's milk.
07:02And then we have a lid that goes on like this.
07:09Yeah?
07:12Make sure the pastry is smooth and even.
07:15Then crimp around the edges.
07:18It's called scalloping, a 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.
07:35It just needs to be chilled before baking for 60 minutes at 180 degrees C.
07:42And look at that.
07:44I've made a massive pie using puff pastry in less than four hours.
07:51Serve it with a side salad.
07:54A romantic tasting with Matti would be perfect.
07:58But he's busy.
08:00My Ashley's the next best thing.
08:03I mean, it looks very pretty, doesn't it?
08:04Yeah.
08:10Mmm.
08:12Yum.
08:14Sometimes we have, like, macaroni and cheese on it.
08:17Mmm.
08:18I think potatoes is basically the best filling you can have.
08:22Yeah.
08:23It's like a massive samosa.
08:24Mmm.
08:26I mean, it needs more salt and then it will be on the menu.
08:29Yeah.
08:31Yes.
08:32For sure.
08:36Matti 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.
08:47Matti's granddad is coming and so we need something he'll love.
08:53Classic, classy and nostalgic.
08:55Crepes with red onion and cream cheese.
09:00Served with a yet-to-be-chosen fish roe.
09:04I 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.
09:15Je ne sais quoi.
09:16My mum used to, um...
09:17We used to have bagels and, uh, she'd have cream cheese and we'd have lump fish roe on there,
09:23which is basically like cheap caviar and raw red onions and a squeeze of lemon,
09:27so sort of mix of the two.
09:29Matti made something like this once before.
09:32It was so good, I hunched over the sink and I ate it with my hands.
09:37No pressure, but that's what I hope this dish is.
09:40The plan is simple.
09:42We're going to sample different versions of the same dish,
09:46each one using a different fish roe.
09:49But first, it's time to make the pancake batter.
09:53And I used to make these for Gina and she loved them.
09:56She used to love my pancakes.
09:58She was quite hard to impress women,
10:01but once you were on her good side, it was like, you know, plain sailing.
10:06And she really liked my pancakes.
10:07So it's flour, a pinch of salt, a tablespoon of caster sugar to help with browning in the pan,
10:17two eggs and milk.
10:19Put some cream in.
10:21That's my last touch, I always add a bit of cream into my crepe batter.
10:25It 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.
10:35This batter needs to rest for about an hour.
10:42I need five for the taste test.
10:46Like, if you think you've had a crepe before, you haven't had my crepes.
10:49I know that sounds arrogant, but honestly, a French chef taught me how to make these and they're the best.
10:56Now they're ready, I spoon a generous portion into the middle, then fold them neatly.
11:02But 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... It's different.
11:32Yeah.
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.
11:47I like this one.
11:48Yeah.
11:49So which one does everybody like?
11:51This one.
11:52Yeah? Again.
11:53We like the salmon roe the most.
11:55Salmon.
11:56We'd probably garnish it with dill and put the chives through the cream cheese.
12:00Yeah.
12:01Fantastic.
12:02Thanks, everyone.
12:03Coming up.
12:05We're launching.
12:06What 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 Popper.
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 my fish.
12:29It'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.
12:54And that we want them to treat it as if they were coming for dinner.
12:59Order as they would as they're coming for dinner.
13:01And get a sense of the place.
13:03Like, kind of test drive it.
13:05Test drive the loos, test drive the music, the food, the kitchen.
13:09Tonight, we absolutely have to shine.
13:12Okay, guys, just two minutes.
13:15Everyone here, please.
13:17Big night tonight.
13:18We've got some really, really important people coming tonight.
13:20Who's really, really important to me and Rav.
13:22Look, there's going to be some hiccups along the way.
13:25And it's okay.
13:27Everyone remains calm.
13:28Please don't be afraid to ask us questions.
13:30Ravie?
13:31I just want to say thank you all so much because this is our baby.
13:35And 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.
13:45And we need you to give us grace for that.
13:47But 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.
14:21We 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.
14:47I love it.
14:48Big.
14:49Too, I think they're a bit too big.
14:52That is.
14:54Have you ever seen a volubon this big?
14:56No.
14:58I've also made some desserts.
15:01Chocolate cake.
15:03Cherry and lemon pie.
15:05And strawberry jelly.
15:07Tonight's a dream come true.
15:09But there's literally no hiding.
15:12As well as friends and family, I've been bold and invited fellow chefs to give their verdict.
15:19Talk about pressure.
15:21The electrics.
15:22Something's happened.
15:23There's something wrong with the lights in the, you know, they've all been programmed, they've all been set, everything was fine last night.
15:39And 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.
15:56But 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.
16:43At the anchor and hall.
16:45Yeah.
16:46Come on in.
16:47Yeah, yeah, yeah.
16:48Such a beautiful one.
16:50Oh!
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 Poppa.
17:16You're almost as tall as a rab.
17:19It's like seeing into the future.
17:24I know.
17:26It's zero hour.
17:28The kitchen is fired up and we're ready to start feeding.
17:32One, two, three.
17:33One, two, three.
17:34One, two, three.
17:35One, two, three.
17:37And then butter on it to the parmier.
17:41Everyone gets to order what they want off the menu.
17:45Is that on the menu?
17:46Yeah.
17:48We just basically didn't look at the menu.
17:49We went, like, all the...
17:51It's a lemon and cherry pie.
17:53I feel it's great.
17:55You're running that table?
17:56Yeah, pasta.
17:57Pasta's coming up.
17:59This 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
18:10who 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...
18:30I didn't...
18:31You don't need the croutons with the manfish.
18:32It'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.
18:38The griffles have a slight grill flavour.
18:40It's great.
18:41Grilled berry 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.
19:19I think it would have had.
19:20But somehow your white shirt survived.
19:22Nobody knows how.
19:26This 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.
19:52Yes, I wasn't expecting...
19:54I was surprised as much as they are.
19:56I think because it looked very simple.
19:58I mean, that's not a bad thing.
19:59I mean, that's not a bad thing.
20:00But it was so perfect.
20:01Yeah.
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.
20:07Great.
20:08Where's my...
20:09Where's my...
20:10You need that with the cheeky...
20:11Yeah, take that.
20:12But it wasn't...
20:13It wasn't a lot.
20:14It went outside.
20:15What's the plot?
20:16We had chocolate cake.
20:18Rab's chocolate cake.
20:19Rab, which had pistachios on here.
20:21And sensei.
20:22Yeah.
20:23We had cherry and almond top.
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.
20:38He'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.
20:54Yeah, 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.
21:10We've made some great food and even better memories tonight.
21:16And it's all thanks to Gina.
21:41Thanks.
21:42Thanks.
21:43Repeat it.
21:44And we can see.
21:45We're here.
21:46As you, David said walk with my wife tostud.
21:47I'm happy to be close to your friend.
21:49Yeah, we're come back.
21:50I've seen you.
21:51As you, David said walk with me.
21:52I completelyored with Kim.
21:53And that gives you my girlfriend's freedom.
21:54When he's been знает, I'm happy.
21:55This is the place.
21:56It's gonna pick that up.
21:57Well, the knife's really cute.
21:58But then you're waiting so much between him and it'sança.
21:59The next thing I'll do in the practice.
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