- 19 hours ago
Category
📺
TVTranscript
00:00With years of experience
00:02Have you ever seen a volleyball 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
00:21Fish
00:22That is so nice
00:24And seasonal ingredients
00:26In this series you'll see us start a restaurant from scratch
00:31We have no money left
00:32So we need to get it open quickly
00:34We'll be testing recipes for the menu
00:37I mean it needs more salt
00:38And then it will be on the menu
00:40Roll it again
00:41In the fridge for an hour or two
00:42Roll it again
00:43Done
00:44You'll also learn how to make some amazing dishes
00:47So good
00:48I hunched over the sink
00:49And I ate it with my hands
00:51From building site
00:52Do you reckon we'll be done by Friday?
00:54This Friday?
00:55Yeah
00:56I'm quite nervous
00:57My heart makes me
00:58Four months ago we collected the keys to our restaurant
01:10And it's been a rollercoaster since then
01:13We've got a menu packed with chop house classics
01:17And survived a renovation
01:20This is us before
01:22With no clue how hard things were going to be
01:25And this is us now
01:28A few thousand decisions later
01:31We've even restored a century old balustrade
01:36I've built a beautiful team
01:39And opening night is three days away
01:42It's quite terrifying
01:44It's quite terrifying
01:45You can make the best food in the world
01:47But if, you know, something goes down in the front of house
01:52Your electrics cut out
01:53Your power go
01:54You know, you never know what's going to happen
01:56But there's one thing
01:57But there's one thing about this restaurant
01:59That's totally ready to launch
02:00It's the sheeter that I've always wanted
02:04It rolls stuff for you
02:06It gets you to the millimetre that you need
02:08So all my biscuits will be the same
02:11My tart shells will be the same
02:13My puff pastry layers should be the same
02:16I can say goodbye to my rolling pin
02:19And stop measuring thickness by eye
02:21I want to get a popular vegetarian pastry dish on the menu
02:27But I'm trying to shorten the length of time it takes to make
02:32Cheese and potato petivier with sharp green salad
02:36This is a potato pie
02:39It's not just a potato pie
02:41It's a dauphinoise pie
02:43So layers of potato, cream, bit of garlic, some cheese
02:48Encased in this beautiful rough puff pastry
02:51We want to test it to get a second opinion on it
02:54See how it works from like a prep point of view
02:57And how long it might take to make some of these
03:00Food prep is the backbone of any well-run, fast-moving kitchen
03:06Even with puff pastry
03:08There are clever ways to speed things up without losing quality
03:12Just literally flour and salt in a bowl
03:16And I'm going to grate the butter
03:18So I need to get some butter out of the fridge
03:19This is a really fun way of making a quick pastry
03:22Without having to laminate butter inside
03:25It's just a way of getting it distributed through the dough
03:28In a quick way
03:30So you get a very, very buttery rich pastry
03:34Quickly
03:36All my butter is in
03:38But it's still quite flaky
03:40Like you can see the bits of butter
03:42Which is what you want
03:44Matty and I got to know each other better over dauphinoise pie
03:48We were both working at another restaurant
03:52He would make the dauphinoise
03:54And I would make the pastry
03:56And yes, it was romantic
03:58And the rest is history
04:00You need cold hands to be a pastry chef
04:04Cold hands and a warm heart
04:06Ingredients are butter, flour, salt
04:11I've added about 250ml of water
04:14Just enough to bring it together
04:16It's just such a rich dough
04:18I love this dough
04:20And look, you can see it like it's yellow
04:22From all of that lovely butter
04:24I could, if I wanted
04:27Roll this out now
04:28And use it
04:29As quick pastry
04:30Or rough puff pastry
04:32But I'm going to do classic puff pastry folds
04:36To make sure the gluten is relaxed
04:38And that the pastry is flaky and light
04:42I'm chilling this for 30 minutes
04:45And I'm going to fold and chill it three times
04:48The classic approach would chill each fold
04:51For up to two hours
04:53So this is my compromise
04:56Whenever you work with pastry
04:58It should just be cold
04:59Every time you use it and bake it
05:00Because the butter has to reset
05:02You know, it'll just melt
05:03You'll lose all the work you put in
05:05So just roll my pastry
05:09On my sheeta
05:11So now it's done
05:13Now for the sauce
05:16I'm putting some lovely cream and milk into a pot
05:20I always put in loads of garlic
05:22Because I'm obsessed
05:24Salt and pepper
05:25Some rosemary
05:27And some thyme
05:29Slice the potatoes thinly
05:33Now they go into the cream and milk
05:35Oh, yeah, it smells good
05:37Then you just put
05:38When it's simmering like this
05:39You can see the steam
05:40Start putting your potatoes in
05:42You'd serve it, like, warm
05:44You wouldn't serve it hot
05:46Like boiling hot
05:48Because you don't get the flavour as much
05:51So that's going to start heating
05:53And then it goes into a pot
05:55Just until they soften
05:57That's all you want
05:58And then you just layer them up nicely
05:59And you add the cream and milk as you go
06:01Then spoon into an oven dish
06:05Lined with greaseproof paper
06:06So you can easily lift out the cooked filling
06:09This is going to go in the oven
06:12We're going to bake it
06:14Cool it down
06:15And then we're going to wrap it in the pastry that we made
06:17One hour at 180 degrees C
06:20And I'll be left with a firm block of creamy dauphinoise potatoes
06:24Instead of putting it in the fridge overnight
06:29I'm going to blast chill
06:31When that's done, I place it in the centre of a sheet of puff pastry
06:36Ready for wrapping
06:38Then we want to layer cheese up on top
06:43So we've got some pre-sliced comté here
06:47Comté is a delicious semi-hard mountain cheese
06:52Nutty, buttery and made from unpasteurised cow's milk
06:58And then we have a lid that goes on like this
07:04Yeah
07:06Make sure the pastry is smooth and even
07:10Then crimp around the edges
07:12It's called scalloping
07:14A classic French technique
07:16Now for the egg wash
07:19To give the pastry a beautiful golden crispy top
07:23I'm adding a final touch to make it a real showstopper
07:28It just needs to be chilled before baking for 60 minutes at 180 degrees C
07:35And look at that
07:38I've made a massive pie using puff pastry in less than 4 hours
07:43Serve it with a side salad
07:47A romantic tasting with Matty would be perfect
07:52But he's busy
07:54My Ashley's the next best thing
07:57I mean it looks very pretty doesn't it?
08:00Yeah
08:05Mmm
08:06Yum
08:07Sometimes I want to give macaroni and cheese on it
08:12Mmm
08:13I think potatoes is basically the best filling you can have
08:17Yeah
08:18It's like a massive samosa
08:20Mmm
08:21I mean it needs more salt and then it will be on the menu
08:24Yeah
08:25Yes
08:26For sure
08:27Matty and I have still got to figure out the final details for our launch night menu
08:35Five starters, five mains, desserts, sides and sauces
08:42Matty's granddad is coming and so we need something he'll love
08:47Classic, classy and nostalgic
08:51Crepes with red onion and cream cheese
08:56Served with a yet to be chosen fish roe
09:02I thought it would be a perfect thing to have on our menu
09:05When we can add a little bit of
09:07Je ne sais quoi
09:08Je ne sais quoi
09:09Je ne sais quoi
09:10My mum used to
09:12We used to have bagels and she'd have cream cheese
09:15And we'd have lump fish roe on there
09:17Which is basically like cheap caviar and raw red onions and a squeeze of lemon
09:21So sort of mix of the two
09:23Matty made something like this once before
09:27It was so good I hunched over the sink and I ate it with my hands
09:31No pressure but that's what I hope this dish is
09:34The plan is simple
09:37We're going to sample different versions of the same dish
09:40Each one using a different fish roe
09:43But first it's time to make the pancake better
09:48And I used to make these for Gina and she loved them
09:51She used to love my pancakes
09:53She was quite hard to impress women
09:55But once you were on her good side it was like, you know, plain sailing
10:00And she really liked my pancakes
10:02So it's flour, a pinch of salt, a tablespoon of caster sugar
10:09To help with browning in the pan
10:11Two eggs and milk
10:13Put some cream in
10:15That's my last touch
10:16I always add a bit of cream into my crepe batter
10:19It just makes them a bit more delicate
10:22While that rests, it's time to make the filling
10:26Cream cheese, freshly ground black pepper and diced red onion
10:34This batter needs to rest for about an hour
10:37I need five for the taste test
10:42Like, if you think you've had a crepe before, you haven't had my crepes
10:46I know that sounds arrogant
10:47But honestly, a French chef taught me how to make these and they're the best
10:52Now they're ready, I spoon a generous portion into the middle
10:56Then fold them neatly
10:58But to make this truly next level, I'm pan frying them in butter
11:07Each one is topped with a spoonful of different fish roe
11:11Now, it's over to our team of chefs for tasting
11:17I think with a wedge of lemon, that's...
11:20Yeah, you need a lemon
11:21What, you know
11:24I don't actually like that one
11:25No, I'm not keen...
11:26That's different
11:27Yeah
11:28Like that one, don't like that one
11:29This one's my favourite so far
11:32With five different flavours
11:34From salmon to lumpfish
11:36We're spoilt for choice
11:37But we need to choose the right roe
11:40I like this one
11:42Yeah
11:43So which one does everybody like?
11:45This one
11:46Yeah?
11:47Again
11:48We like the salmon roe the most
11:49Salmon
11:50We would probably garnish it with dill
11:52And put the chives through the cream cheese
11:54Yeah
11:56Fantastic
11:57Thanks everyone
11:58Coming up
12:00We're launching
12:01What could possibly go wrong?
12:06The electrics
12:08Something's happened
12:09The most special of guests makes it to opening night
12:13Go on, get a photo with Poppa
12:16And we have to impress
12:19My goodness, such a great meal
12:21Everything we ate was delicious
12:22You don't need the croutons with the my fish
12:24It's just dinner
12:25After months of preparation, the time has come
12:35In a few short hours, our restaurant will be full for the very first time
12:43It's launch night
12:44It's all people that I know and like and friends and family who I know are here for good intention
12:50And that we want them to treat it as if they were coming for dinner
12:53Order as they would as they're coming for dinner
12:56And get a sense of the place
12:58Like kind of test drive it
13:00Test drive the loos, test drive the music, the food, the kitchen
13:03Tonight, we absolutely have to shine
13:08Okay guys, just two minutes, everyone here please
13:12Big night tonight
13:13We've got some really, really important people coming tonight
13:15Who's really, really important to me and Rav
13:17Look, there's going to be some hiccups along the way and it's okay
13:21Everyone remains calm, please don't be afraid to ask us questions
13:25Ready?
13:27I just want to say thank you all so much because this is our baby
13:31And we have found this is really hard
13:35We've done it on the other side opening somewhere for someone else
13:37We've never done it ourselves
13:39We're going to make loads of mistakes
13:41And we need you to give us grace for that
13:42But we're also going to give you loads of grace
13:44And every single one of you is here for a reason
13:47We like all of you and we want you all to be happy
13:49So thank you all for giving your time to us
13:51We really appreciate that
13:52And to Gina
14:02With a daunting full house of 60 booked in
14:06Each wanting three courses
14:08We've definitely put the heat on ourselves
14:11And tonight needs to be unforgettable
14:15For the right reasons
14:17We always wanted our restaurant to be a twist on a traditional chop house
14:23So tonight's menu mixes old and new
14:27Including
14:29Beetroot with pistachios and crispy garlic
14:32Matty's chop house burgers
14:35Tomato pasta
14:37Gloucester Welsh pork chop for sharing
14:41And tomato baked volubons
14:43Big
14:44Too
14:45Too
14:46I think they're a bit too big
14:48But
14:49Have you ever seen a volubon this big?
14:53I've also made some desserts
14:56Chocolate cake
14:58Cherry and lemon pie
15:00And strawberry jelly
15:02Tonight's a dream come true
15:05But there's literally no hiding
15:07As well as friends and family
15:10I've been bold and invited fellow chefs to give their verdict
15:15Talk about pressure
15:16The electrics
15:27Something's happened
15:29There's something wrong with the lights
15:31They've all been programmed
15:32They've all been set
15:33Everything was fine last night
15:34And now we've had
15:36More work happening today
15:37And they've managed to
15:39Completely mess them up
15:41So we're having a power cut for five minutes
15:46I thought I'd never be the type of person
15:48Who would open and still have building work going on on the same day
15:51But here I am
15:54Very stressful
15:56It's very stressful
15:58I think if I was on the other side of this
16:01I would look at me and be like
16:03Why the hell is she opening today?
16:05She should delay this by a week
16:07When you're on the other side
16:09And all of this money's come out of your bank account
16:11You like cannot afford to delay by a day
16:15We're back on
16:17And down to the wire time-wise
16:18But my nerves have to take a back seat
16:22Our guests are arriving
16:24Among them
16:26Our friend and fellow chef
16:28Callum Franklin
16:31And Jonathan Jones
16:33Who's like Matty's godfather of cooking
16:36I was his head chef
16:38At the anchor and all
16:41Yeah
16:43Such a beautiful boy
16:45Oh!
16:46I'm not escaping the critical taste buds either
16:51I've invited some of the finest pastry chefs around
16:56It's a nerve-racking line-up
16:58But this night wouldn't be anything without family
17:02Matty's granddad is here
17:04Gina's father-in-law
17:05Go on, get a photo with Poppa
17:07Go on, get a photo with Poppa
17:09Yes
17:11You're almost as tall as Rav
17:13It's like seeing into the future
17:19I know
17:21It's zero hour
17:23The kitchen is fired up
17:25And we're ready to start feeding
17:26Come on, get a photo with Poppa
17:27Yeah
17:29I'm gonna butter on it to the parmier
17:33Everyone gets to order what they want off the menu
17:37Is that on the menu? Mid?
17:39Yeah
17:41We just basically didn't look at the menu
17:44We went, let's look at all the...
17:46It's lemon and cherry pie
17:48I feel it's great
17:50You're running that table?
17:51Yeah, pasta's it
17:52Pasta's coming up
17:54This place is all about the warmth of friends and family
17:57Sharing beautifully prepared food and enjoying each other's company
18:02These tables are packed with people from the industry who are all straight talkers
18:08Right, guys, can we take these starters, please?
18:13My husband is an amazing chef
18:16But tonight is about treasuring the gift of constructive criticism
18:20It's excellent
18:21Yeah?
18:22Really good
18:23I really like that, that was perfect
18:25You don't need the croutons with the manfish
18:28It's just filler
18:30I don't think it's necessary
18:32Oh, the manfish is fantastic
18:33It's fantastic
18:34The grip they've taken us like the real flow was great
18:36It's real very fussy, Lee
18:38We had...
18:39We had...
18:40We had...
18:41We had the parmier
18:42We had the parmier
18:43We had some delicious sourdough
18:44Nicky, nice to meet you, you all right?
18:45Yeah, you did
18:46As a Greek, that pork chop is...
18:48Yeah, you know it's...
18:50Beautiful, man
18:52I'm glad you enjoyed it
18:54Thank you, man
18:55Thank you for coming
18:57It's better than I imagined
18:59People loving simple, hearty food
19:02Made with great ingredients
19:04Oodles of love
19:06And just a touch of perfectionism
19:10We got two portions of the pasta
19:11And I think that was the real cool
19:12Yeah, pasta
19:14I would have had
19:15Somehow, your white shirt survived
19:18Nobody knows how
19:21This has been...
19:22These last few days have been the toughest
19:24It'll be all right though
19:25We're gonna get through it
19:26We've got this amazing team behind us
19:28We'll be fine
19:29All right?
19:30My biggest fear was falling short of our ambition for this place
19:38We've opened in a terrible year for restaurants
19:42But tonight, I feel cautiously confident
19:46I love the trout
19:48Yes, I wasn't expecting...
19:49I was surprised as much as they are
19:51I think because it looked very simple
19:53I mean, that's not a bad thing
19:55But it was so perfect
19:57They've done a brilliant job
19:58Really nice
19:59He's absolutely lovely
20:00And it's a welcome addition to this Spain Road or something
20:02It's great
20:03Where's my...
20:04Where's my...
20:05You need that with the cheeky...
20:06Yeah, take that
20:08It was...
20:09It went outside
20:10Lost the plot
20:11We had chocolate cake
20:13Rab's chocolate cake
20:14Rab's chocolate cake
20:15Rab's chocolate cake
20:16Rab's chocolate cake
20:17Which had pistachios on here
20:18And we had...
20:19Cherry
20:20And almonds
20:21Delicious
20:22Very good pastry
20:23She's very good
20:24They're both very good cooks
20:26I'm so happy that so many family made it
20:29My mum is here
20:30And even Matty's auntie
20:32He's my nephew
20:34And I'm so proud because Gina was my sister
20:37And it's just been the most amazing thing
20:40The past three hours have just flown by
20:43But we did it
20:44We passed the test
20:46I think
20:49Yeah, no, it's been tough
20:50Very tough tonight
20:52Exhausted
20:53There is a postcard for not to open a restaurant
20:59But we have
21:00And there's now a mountain ahead of us
21:04But I'm happy
21:07We've made some great food
21:09And even better memories tonight
21:12And it's all thanks to Gina
21:30整 here
21:35At 11c
21:36She's aistoriker
21:37She depends on the Personen
21:38That's when the Liverpool
21:40Was July 3m
21:41She's after
21:41She's been in charge
21:42In the house
21:42In the house
21:43There is no man
21:44She's angry
21:45And so I saw
21:45That story
21:45With the audience
21:47With the B wedding
21:48To the 창
Be the first to comment