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00:00With years of experience.
00:02Have you ever seen a roll of on this big?
00:04And a lifetime ambition to open a restaurant.
00:09With my husband and top chef, Matty.
00:11I just like eating burgers.
00:13Perfect.
00:14No more lena.
00:15I fell in love with him over Burnais.
00:16The food.
00:17A twist on old English chop house grub.
00:20Quality meat, fish.
00:22That is so nice.
00:24And seasonal ingredients.
00:26In this series, you'll see us start a restaurant from scratch.
00:30We have no money left, so we need to get it open quickly.
00:33We'll be testing recipes for the menu.
00:36I mean, it needs more salt and then it will be on the menu.
00:39Roll it again in the fridge for an hour or two, roll it again, done.
00:43You'll also learn how to make some amazing dishes.
00:46So good, I hunched over the sink and I ate it with my hands.
00:50From building site...
00:52Do you reckon we'll be done by Friday?
00:53This Friday?
00:54Yeah.
00:55..to launch night.
00:57I'm quite nervous.
00:58My heart rate is full.
01:08It's a roasting summer in Chingford.
01:11And even hotter in our kitchen.
01:14Because launch night is only five days away.
01:20We're really hoping to get the ceiling finished,
01:23to get the ovens plumbed in today.
01:25Because at the moment we're working with one oven only.
01:27And then get it set up so we can serve people.
01:31Taking turns to cook anything is beyond stressful.
01:36Oh, my God, this tray doesn't fit in the bloody oven.
01:38What is this tray good for?
01:40I've been promoting like mad and we're hoping to get bums on seats.
01:44All 58 of them.
01:46Matty and I can usually agree on the menu, but not today.
01:52Because I don't like doing a cheese plate and pastry chefs have to do the cheese plate.
01:58I tried to get out of the cheese plate altogether, but Matt says we have to have one.
02:03Matty, I'm taking the cheese plate off the menu.
02:05You're not really.
02:06Well, you have to do it then.
02:08We've already bought the cheese.
02:10Paid for and eaten by the looks of things.
02:15This cheese is from a local dairy less than an hour away.
02:20Lydia provides the mountains of unsalted butter I need for my pastry.
02:24Rab, hi, how are you?
02:25But today she wants to tempt me with cheese.
02:28I don't think I would eat a cheese plate personally, sorry.
02:33No, no, no.
02:34It's really interesting, like, because now a lot of people, especially the younger people,
02:37they go out and they're like, well, I don't want a cheese plate.
02:39And so then, you know, you have, as like your starter, you have like a snacking.
02:42Yeah.
02:43You have your snacking plate to start.
02:44Well, Matty insists on a cheese plate.
02:46Yeah.
02:47But also, I do think we're the demographic here for cheese plates.
02:49Yeah, yeah, absolutely.
02:50Like, I think for a lot of people, like, that is what they, that's what they want, you know?
02:54Yeah.
02:55I'll try some for the Tinkford demographic then.
02:57That's good.
02:58Mmm.
02:59Do you stock that Graceburn still?
03:00Yeah.
03:01OK, cool.
03:02Because I need to buy that.
03:03Cheese is going to be on the menu.
03:08I'm a pastry chef, but I'm also doing some of the starters.
03:15And so I'm trying out some of the cheese with a toast recipe.
03:20This is Britain's answer to feta.
03:23It's cow's curd that you can buy, ready marinated in extra virgin olive oil and rapeseed oil,
03:29with thyme, garlic, bay and pepper.
03:32I'm going to pair it with sourdough.
03:34I've been practising my own bread for weeks, as I plan to serve it here at the restaurant, either as it is or in a starter.
03:43Graceburn and roasted grapes with honey, thyme and sourdough toast.
03:49It's something that's really easy to put together, really delicious, and it's kind of become a signature of mine.
03:55I think it will be nice on a piece of sourdough, either spread on top of the toast or on the side in a bowl and people can spoon and eat.
04:04Let's get a bowl, pop some grapes in here.
04:07I'm actually going to keep them whole.
04:10Grapes bring sweet and sour to the dish.
04:13I'm roasting them with pungent, peppery thyme, sweet honey and some stout to bring the savoury note.
04:21I'm using paper only because my tray is new.
04:28I'm quite nervous that all my stuff's going to get ruined.
04:31I'm going to put a bit of sugar on that, just a little bit.
04:35The grapes go in for 20 to 25 minutes.
04:39Let's get some toast ready.
04:41I want a bread in the restaurant that's easy to eat, but doesn't make you full up, just by one slice.
04:51The wild yeast in my sourdough leavens the bread, producing gas to create a light, airy texture.
05:00I love making bread.
05:02You know, I used to go to jobs in kitchens, learn as much as I could and then leave.
05:07Now, what I want to do is stay put and I want to do the same thing every single day, which is why I'm opening a restaurant.
05:14Pour olive oil over the sourdough slices on both sides before toasting them in the oven.
05:27When that's done, prepare the topping.
05:30I'm using more sprigs of thyme.
05:33Stir the creamy, pungent, oil-infused curd in with the grapes and the aromatic thyme.
05:39I'm going to have one where you have this nice piece of toast on the side and I'm going to have one where it's on top.
05:48But I think this should be chopped in half.
05:51So that when people eat it, there's a little line in there for them to properly get in, you know.
05:56I'm arranging them like so.
06:00A bit of extra thyme, drizzle of honey.
06:05So that would be one, like that.
06:08Then the other would be like this.
06:13Graced burnt, roasted grapes and thyme.
06:17I think that's nicer.
06:20Matt, will you give it a try for me?
06:22Yeah.
06:23Right.
06:27How about that?
06:28Mmm.
06:30Be nice and special in the winter.
06:32Yeah.
06:33100%.
06:34Yeah? It's like September.
06:35Mm-hmm.
06:36Ben, it did look prettier than that a second ago.
06:38Ben, what is it?
06:40This is Ben.
06:41He's our general manager.
06:43I should have hired Ben a long time ago.
06:45He's agreed.
06:46He said agreed.
06:48He's got so much work to do.
06:50Honestly, Ben's admin is like...
06:52That is delicious.
06:54Yeah.
06:55I like it when Ben likes my food.
06:57Because he's moved his life here from Plymouth, you know.
07:01And I feel responsibility to make his first London job, make it friendly, make it amazing.
07:09I really feel responsible.
07:14Taking care of people is in my bones, including my customers and all their different tastes.
07:22Although Gina has a bar, I want to cater for the folk who, like me, don't drink much.
07:28The answer is simple.
07:31Mocktails.
07:32Magical mixtures of fruit, herbs, spices and spritzers that are alcohol free.
07:43And for that, I've come to Soho in London.
07:46Both Matty and I are food people, but we don't know our whole lot about the drink side of a restaurant.
07:53I'm visiting an old friend, Missy, and fellow mocktail maestro, Cameron, whose expertise I know will be invaluable.
08:04Hi.
08:05Morning.
08:06Morning.
08:07Good.
08:08Whilst our menu is firmly rooted in tradition, we want the drinks to be on trend.
08:12The restaurant should have its own world of drinks that feel very true to you and also these really beautiful personal stories,
08:20just to kind of make it really feel like the family kind of restaurant that it's going to be.
08:24You know, it's so special to be able to go out for drinks or cocktails with people, whether they drink or whether they don't drink,
08:29and just kind of all share in the same experience.
08:32I'm looking for drinks that will go well with our menu. Fresh flavours to cut through meat, pastry, and that cheese plate.
08:47Cameron has prepared his own hibiscus flower juice, infused with herbs in a backpack. Good for making mixes in bulk.
08:55I can also take these with me and try to taste match when I make my own.
09:02I mean, it smells very hibiscusy.
09:05This drink also has hints of vinegar, pink pepper, and is topped up with grapefruit soda.
09:12I love it.
09:14Mmm.
09:15And it's so pretty. I always love a two-tone drink.
09:19Ooh.
09:20A tart, refreshing, cooling, floral blend.
09:23How do you feel about the pepper in it?
09:25I think we could put a bit more pepper in there.
09:28Next up, a bold and beautiful mix of herbs and fruit.
09:33What is in here? Peach and sage.
09:35So this is just some leftover peach juice and a little bit of verjuice, which is made with grapes.
09:42Yeah.
09:43And some sage, some fresh sage.
09:45Do you want to smell that?
09:46Mmm.
09:47The spices used are from leftover kitchen fruit. No waste. Definitely my style.
09:54Sparkling hojicha tea tops it up.
09:57It tastes just like iced tea, but without that overpowering, mouth-dryingly sweetness.
10:06As well as mocktails, Missy has also been working on a signature cocktail for us.
10:12I know that Matty's mum's favourite drink was the martini.
10:15Yeah.
10:16And we really want to nail that brief.
10:19A strawberry vermouth, or fortified wine, made from strawberries and gin.
10:24That's so pretty.
10:25Yeah.
10:26Yeah.
10:27Yeah, sure.
10:28That's just Gina all over.
10:31Drinks are a new thing for me, but I think Missy and Cameron have brought something so refreshing to the table.
10:39This is my favourite.
10:40This is my favourite.
10:41I will drink this on repeat.
10:43Coming up.
10:44The proof of the pudding is in the eating.
10:48I'm making pavlova.
10:49We're going to do like a tower of it.
10:52We're taste testing on Chinkford High Street.
10:56This is like two days of work.
10:58Cheers.
10:59Cheers.
11:00Yeah.
11:01And Matty's dad samples the menu for the first time.
11:05She would have been dragged.
11:08The past few weeks have been manic.
11:20The team and I have been working overtime to get the finishing touches to the restaurant over the line.
11:27The launch is just three days from now.
11:31Oh my God, has it come?
11:33This is my waiter station.
11:35Oh.
11:36We've just had it made.
11:37I left him to it, and it looks better than I could have ever imagined.
11:40Isn't it gorgeous?
11:41You're so nice.
11:43I'm sorry.
11:44I'm so unlike you.
11:47Now we can be really organised.
11:49I'm desperate for a clean and ordered space.
11:52I was on my hands and knees scrubbing the floor.
11:57Did it all last night.
11:58I've still got a bit more to do, but we've also got a lot of work going on today.
12:02Like the till is getting fitted.
12:03The beer tap is going in, and the restaurant still looks like a building site, which terrifies me.
12:10I always look at people who have launched their restaurants when work is still being complete.
12:13Like, why would they do that?
12:14Why would they not just delay it?
12:16Because every single day costs you significant amounts of money.
12:19So that's why you can't delay it, I've realised.
12:21One thing we need to do before we open is get an honest evaluation of our food.
12:28So we're asking people who haven't sampled our food before to taste a couple of dishes from the menu.
12:35Business owners on the high street fit the bill.
12:41I'm making pavlova, because we're going to do like a tower of it.
12:46It's a complete showstopper.
12:49Pavlova tower with fresh cream and fruit sauce.
12:55A meringue mountain made for crowd sharing.
13:01I sometimes do them for weddings instead of a cake.
13:05At half a metre high, it's a winner.
13:07If someone walks past and says, can I have some, I'm going to say yes.
13:12It's for anybody.
13:14Egg whites go in a bowl.
13:17Great when they need using up.
13:19Add white wine vinegar, a bit of vanilla, and whisk them up.
13:25When the egg white starts to firm, I add sugar, whisk, and keep adding until it's done.
13:32I've just turned it up a bit.
13:35People are really nice around here.
13:38People are friendly, they're excited, they all want to come in and eat.
13:42It's made me feel a bit less stressed about how much money I've spent.
13:46When it's like this, you get like a really lovely thick meringue.
13:52So that goes back in there.
13:55When it's at this stage, we add in some corn flour.
13:59We want to get that marshmallow-y texture in the middle.
14:02And you just need to slowly get that in.
14:05The glory of pavlova is that it's crispy on the outside
14:09and gooey soft marshmallow on the inside.
14:12I'm going to bake them all off in the oven.
14:15I need to make these in different sizes so they can be stacked on top of each other.
14:22I bake the larger ones for two to three hours
14:25and the smaller ones for 90 minutes.
14:28When done, they should easily lift off the paper.
14:34Once cooked, switch off the oven and leave the pavlovas inside for an hour
14:39without opening the door.
14:41This allows them to cool gradually, preventing cracks.
14:45Next up, the sauce.
14:50We're going to make some nice fruit sauces to go with the berries all over it.
14:57We want it to be quite generous with the fruit.
14:59A little bit of icing sugar.
15:01I'm just going to put a bit of lemon zest.
15:05And I'll put juice a bit later.
15:13Done.
15:15This is a real restaurant kitchen now.
15:17Making different things all at the same time.
15:21While I'm on dessert, Matti's on some serious meat.
15:24Chop Pal's big wing rib with green peppercorn sauce made from shallots, double cream and brandy.
15:37This looks insane.
15:39These are ribs.
15:41Wing ribs.
15:42Ribs of beef.
15:43Right.
15:44So, I'm going to do three and then one.
15:50Each rib weighs 1.5 kilos and will feed two to four people.
15:57The grill heat creates a crispy exterior while keeping the meat juicy and tender on the inside.
16:04Huge, aren't they?
16:06It's a great cut for sharing.
16:08Always aged and cooked on the bone with plenty of fat for even more taste.
16:14Matti is cooking these ribs hot and fast.
16:17The grill is pushing 200 degrees centigrade.
16:21So, 25 minutes or so for ribs this size.
16:24All this fat is dripping down.
16:27It's insane how much fat it is.
16:31Meanwhile, I'm cracking on with the cream for the pavlova.
16:37I'm whipping it in batches, one litre at a time.
16:40With a bit of sugar and vanilla until it's fluffy and stiff.
16:45I need about two litres for this.
16:48But I often use more.
16:50You can never have too much cream.
16:51The temperature of the meat on the inside tells Matti when it's cooked.
17:04That's a bit of a beast, this one.
17:07Mid-40s.
17:08Yeah, sir.
17:09He's using butter to seal in the juices while it rests.
17:19Put a bit of beef fat on if I had it, but I haven't got any.
17:23Just rest it at the top of the grill now.
17:25That'll be ready in, like, ten minutes.
17:28On days like today, the team carry us.
17:33Look at that, Joe's got so much pride.
17:36Sous chef Joe has made the green peppercorn sauce for the wing rib.
17:40Giving an aromatic, vibrant kick to complement the smoky richness of the meat.
17:45Fucking nice bit of dinner, lad.
17:49That'll be one of the sharers.
17:58Up we go.
18:00No feat of engineering was ever this anticipated.
18:03I'm using 15 meringues, and this can feed about 100 people.
18:08I've got my two best mates here, Nat and Shell.
18:16Shell's over there getting a cocktail, obviously.
18:19Have you had a drink?
18:21There's cocktails and there's non-alcoholic cocktails.
18:23You are welcome to have whatever you want.
18:25And take one for your mom if she wants one.
18:27I know it's the middle of the day, but, you know.
18:30We're testing these classic dishes on our high street neighbours.
18:34I'm hoping they'll turn into customers.
18:36Have a look inside if you want, and then we'll have some food.
18:41That looks delicious.
18:43Yeah.
18:47Inside is Mattie's wing rib.
18:50Medium rare in generous portions.
18:53Cuts of quality meat like this have been served at chop houses for hundreds of years.
19:01We're serving it with fries and our amazing locally grown house salad.
19:06Cheers!
19:08It's taken so long to get to this point, but we're so very nearly there.
19:13It's my son's birthday today.
19:15Steak was beautiful.
19:17And the sauce. The sauce was really good as well.
19:19Yeah, lovely.
19:20It's nice to have a new place here in cheap food.
19:21It's for sure.
19:25My turn.
19:27Should put some of those around the front.
19:29You throwing it together is absolutely stunning.
19:31I don't know how you do it.
19:33This is like two days of work.
19:34I think we should pour the sauce on it.
19:35Now we can eat it.
19:36Who wants some?
19:41Such a labour to build, so quick to demolish.
19:42Colin, got some dessert?
19:43Yes.
19:44If you want any sauce and stuff, take it.
19:45Yes.
19:46Hi.
19:47Hi.
19:48Come and have some pavlova.
19:49Do we want some pavlova?
19:50Yes.
19:51Do we want some pavlova?
19:52Yes.
19:53Do we want some pavlova?
19:54Yes.
19:55Do we want some pavlova?
19:56Yes.
19:57Yes.
19:59Such a labour to build, so quick to demolish.
20:04Colin, got some dessert?
20:05Yes.
20:06Yeah.
20:07If you want any sauce and stuff, take it.
20:09Yes.
20:10Hi.
20:11Hi.
20:12Come and have some pavlova.
20:13We work across the road, and we've all been very interested in what the new restaurant's
20:19going to be.
20:21Cheers.
20:23I'll bring the bowl.
20:24Thank you so much.
20:28This is a very giant ravlova.
20:36And it's delish.
20:37It's turning out to be a really special day, because Matty's dad is here.
20:44I've not.
20:45I've got to, um, fly.
20:46It's Matty's dad.
20:47Matty's dad.
20:48Matty's dad, yeah.
20:49Eric.
20:50Eric.
20:51And we want him to love the food as much as we do.
20:56It's beautiful.
20:57You've got this right, haven't you?
20:58Yeah.
20:59Mental, really.
21:00But...
21:01Yeah.
21:02She would have been proud.
21:03Don't tell Rad, will you?
21:04Our feet won't touch the ground between now and opening night.
21:09In just three days, our menu will be on trial with London's food industry professionals.
21:28And we want to do our family proud.
21:31It's crunch time.
21:39Hey.
21:40Hey.
21:42Hey.
21:44Hey.
21:45Hey.
21:46Hey.
21:47Hey.
21:48Hey.
21:48w
21:53Hey.
21:54Feedbackcanon.
22:03com
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