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00:00When it comes to the Spanish costas, us Brits all have our favourites.
00:05We love Costa Blanca!
00:07We love Costa del Sol!
00:09Better to all!
00:10Yay!
00:10You've been bennied.
00:12But whichever we prefer, with over 300 days of that glorious sunshine a year,
00:16it sure beats the cold and grey of the old UK.
00:20Ah, this is a lie.
00:22Living that dream life can be a blooming hard graft.
00:25Listen!
00:26My life, you're right.
00:28Stress level.
00:29Through the roof.
00:31But at the end of the working day...
00:33Girl power!
00:34Girl power!
00:34Come on, Sam!
00:36Booyah!
00:37The quality of life on the costas...
00:42...is priceless.
00:43Cheers!
00:45Peace and love.
00:45Cheers.
00:46That's why there will always be...
00:48Espana!
00:50We love it!
00:51Olé!
00:52The weather!
00:53The boys!
00:54The wife being happy.
00:56Bargain-loving Brits...
00:57...in the sun.
01:00Today on the costas...
01:03All done.
01:03I hope it's dirty, yeah.
01:05Chris and Trisha take on Mother Nature to protect their portable palace.
01:09This is the stuff that you don't want growing through the bottom of your caravan.
01:12That's a danger to caravans.
01:15It's a bumpy road for Chef Mark.
01:18We've got one, two, three, four, five, seventeen deliveries and one of the drivers has a holiday.
01:24What is going on here?
01:25And we look back at when show bar owners Andrea and Paul's big reopening...
01:30...ran into big trouble.
01:32Yvonne, it's going to be this.
01:33Absolutely.
01:40So we've had one phone in sick this morning.
01:43Enjoy the weather, your own business is fine.
01:46I've covered it.
01:47I've stepped this in anyway, so that's sorted.
01:49What's wrong?
01:49In the town of San Miguel de Salinas, Chef Mark and his wife Lorraine aren't exactly enjoying the easy life.
01:56So how many deliveries have you got today?
02:00I think we've got about 15 or 16 drops.
02:02As well as running a bar together, Mark cooks and delivers up to 250 meals a week for some older
02:09expats.
02:10I know sometimes we think we haven't got time to do what we do, but when you go and see
02:14them and realise what you're doing for them...
02:16And they're on their own, but sometimes they...
02:18It does make it...
02:19It does make it worthwhile.
02:21From me moving to Spain to try and wind down, I'm now back to working six days a week, ten
02:26hours a day, but it gives me a great sense of satisfaction.
02:32Jacket.
02:33Check.
02:34See you in a little while.
02:35But before cooking up a storm, he needs to get the bar ready to open.
02:40First thing every morning, come in, do the tills, see how we've done yesterday and go from there.
02:47So, yeah, just to reconcile the till, make sure everything's been rang through, see how we go.
02:51It gives us a breakdown of every dish we've sold, every pint we've sold, so we know what we need
02:55to order today.
02:56With that done, it's on to the next job.
02:59So, bar's set up.
03:00I'm going to crack on with a few bits for the Meals on Wheels.
03:04It's tough, but I feel I'm doing a service because it's something they need, and I feel they rely on
03:09what we do.
03:10They're the most popular ones, the traditional British dishes, cottage pies, bangers and mash.
03:17But, you know, I still wake up in the morning, I still want to go to the kitchen, you put
03:21up with a lot to do the job you love.
03:22So, what's cooking today?
03:24We've got quite a lot of Scottish clients who we deliver to, and they love a bit of mince and
03:29tatties.
03:30They miss comfort food from home.
03:33Sometimes you go out and you speak to them and you think, you know what, I've made somebody's day today.
03:38It makes it all worthwhile.
03:39For some of the people that we meet, we might be the only other point of contact they have at
03:44the end of the day.
03:45Someone will sit and talk to us for a week if we could.
03:47We always add carrots, onions and celery.
03:50The holy trinity of British cooking.
03:54Loads of old wives tales about Elsa.
03:56Stop your crying when you're peeling onions.
03:59I've never tried the spoon in the mouth, but I've been told it doesn't work anyway.
04:03Your schedule today could also bring a tear to the eye.
04:07We've got 17 drops today.
04:09Approximately 180 meals going out.
04:11And one of the drivers has a holiday, and I'll go and cover their route.
04:15With such a busy day, let's hope there are no more mishaps.
04:18I'm a bit short on carrots.
04:20Have you not ordered a pitcher?
04:21No.
04:22Have you got any spare carrots?
04:23I'm just trying to make the mince, I've got no carrots.
04:26If Mark's going to turn around 24-carat gold meals, he's going to need them.
04:37Oh, don't forget Mr Froggy.
04:41Mr Froggy, yeah?
04:42Yeah, you put that on there for me.
04:43There we go.
04:45In rural Costa Blanca, holiday rep Trisha and her DJ husband Chris
04:50are taking time out somewhere very special to them.
04:54Hello, sunshine!
04:57They're only little things, but it's Trisha and Erin's happy place.
05:00All positive energy.
05:02All bright things to make you smile.
05:05How do you get a hold of a baby, Norm?
05:07By its ears.
05:08That's a pixie.
05:09Well, that's certainly one way to lighten the lobe.
05:14The pair live and work eight miles away.
05:18In the bright lights at Benidorm.
05:20Mountain Central 24-7.
05:22Cheers!
05:27But when they want a bit of peace and quiet, this is where they come home.
05:32We'd love to come to the caravan more often.
05:35Trisha's working a lot of hours though, and so we don't really have the time.
05:41Which means they haven't been here for a few weeks.
05:44Oh, that's where her bra went.
05:46And the place is in desperate need of a spruce.
05:49Okay, let's get this top cleaned down before we start on the caravan.
05:54It's got quite mucky since we were last here.
05:56Well, you'll be careful you don't burn yourself.
06:00Yeah.
06:01My nickname is Calamity Chris.
06:04Because I'm always having calamities.
06:07Can't see properly.
06:08When I was young, I fell off an air raid shelter, which injured my back.
06:16I've actually fallen off a tram in Amsterdam.
06:22Also in Amsterdam, the same holiday.
06:26I have pulled a sink off the wall when I've slipped.
06:29So you are a little accident pro.
06:31I'm a bit clumsy.
06:34Extremely clumsy, actually.
06:37How long the bones are you?
06:39There we go, that's a lot better.
06:42All done.
06:44Look at the state of you.
06:45Oh, Chris, we haven't even started yet.
06:47Look at the mess you've made on you.
06:49Oh, love.
06:50Just a bit mucky.
06:55Chris's clumsiness isn't the only issue.
06:57The couple have discovered that their beloved caravan
07:00is facing a possibly deadly calamity of its own.
07:05In this area, there are these wild grasses and bamboo,
07:08and they do grow very quickly and they are quite sharp
07:12and they'll go through the plastic and through to the bottom of the caravan.
07:17This is the stuff that you don't want growing through the bottom of your caravan.
07:20That's a danger to caravans.
07:23We've got these bamboo-type shoots that are coming up
07:26and they can go up to ten feet tall.
07:28They come sharp at the end and it basically just pushes through the floor.
07:32With the bamboo currently rampant underneath their sanctuary,
07:36Trisha and Chris need to do some urgent weed whacking.
07:40Well, the plan for today is to stop the weeds growing through the floor.
07:44I do not want bamboo shoots growing through the bottom of my caravan if I can't come for a little
07:48while.
07:48Fingers crossed you get to the root of the problem later on.
07:56Coming up...
07:57We've got a fantastic stage here.
07:59A lot bigger and it pulls out as well.
08:01Paul and Andrea are left in the dark over their show bar expansion.
08:05Never!
08:06Paul, what's going on, love? Talk!
08:08And is Chef Mark a man for all seasoning?
08:11Lorraine, will you just test this for me?
08:14I'm talking pepper for being better.
08:28Well, I got your present, Andrea. Look at this.
08:31There you go, love.
08:31That's our 25th wedding anniversary.
08:35Wow.
08:36Jamaica, 25 years ago.
08:37It's a place a lot.
08:39Yeah, yeah.
08:40Cheeky son.
08:41La Cala de Mijas is home to married bar owners Paul and Andrea.
08:46We've not changed all of them yet.
08:47I've got this fat and beautiful.
08:49Yeah, some memories.
08:50Get a tache there.
08:51Yeah, moustache.
08:52Oh my God, yeah.
08:53Yeah, but they were all in at that time, in the 90s.
08:55Gorgeous.
08:57Don't get lippy, Paul.
08:58So, how did you two meet?
09:00Holiday romance.
09:02Yeah.
09:02We met in Mallorca.
09:04He was out with the boys and I was out there having a little break.
09:08And we got together.
09:10So, yeah, here's our little bedroom.
09:12I made this myself.
09:14And this one as well.
09:15This is my kitchen.
09:17I got one of those marker pen and I wrote all the little things on it.
09:21The couple left the UK in 2005 and have crafted a life in the sun.
09:27So, I did my cushions as well.
09:28I think it cost me about three euros.
09:30I'm a little runner on my dressing table.
09:31I did that as well.
09:32I love glitter.
09:33Yeah.
09:34Very nice.
09:35Today, we're looking back at when Andrea and Paul and their business underwent some major renovation.
09:41I did that sign myself with polystyrene initials, sprayed the glue on and then put all the glitter on top
09:49of it.
09:49At home, Andrea might be partial to a bargain.
09:52That was quite dear, actually.
09:53That was dear, that wasn't it?
09:54Five euros.
09:55You've glittered everywhere, haven't you?
09:57I've glittered everywhere.
09:58And a spot of DIY.
09:59The frames, polystyrene, it was white.
10:02And I just sprayed it gold.
10:04And you've got no glitter on there, Andrea?
10:06Not yet, not yet.
10:07I can't believe it.
10:08These were ready for the bin and I glittered them.
10:10Glittered it?
10:10Yeah.
10:11As usual.
10:12But a short stroll away is the bar the couple have owned since 2010 and that's been testing their pockets
10:17and patience.
10:18Since we did the refurb, we've got a fantastic stage here.
10:22A lot bigger and it pulls out as well.
10:24And we've got the dancing area still.
10:27The couple's bar stages some cover acts most nights.
10:30Yeah, and then that's it ready for the customers to come up and dance.
10:34The place regularly sells out so they've taken a risk.
10:38God!
10:40That's about six, seven years ago, isn't it?
10:42No, I think that was more than that.
10:44And bought the building next door to double their capacity.
10:47The whole project has cost them 50,000 euros.
10:50The acts that we have on, I would say the best on the coast.
10:55They've created that over the years, haven't they?
10:56Yeah, they just love it, absolutely love it.
10:58After six months' work, they're finally ready to reopen.
11:01The question is, can they fill the new space?
11:05If you get an extra hundred people a week, there's a thousand euros in it, yeah.
11:09There's a thousand, yeah.
11:11We have to get the timing right.
11:12Yeah.
11:13Otherwise, it's going to cost us a lot of money.
11:14Records everywhere.
11:17With all the work you put into something and all your passion into something that you love so much, it's
11:26just very emotional.
11:30But they won't have to wait long to find out if their investment will sparkle.
11:34I forgot about that.
11:36Look, it's blue.
11:38Blue.
11:44So this will make probably 15 to 20 portions.
11:48And I'm just going to stick that on.
11:51Back in San Miguel de Salinas, chef marks Slavy over a hot stove.
11:55Right, carrots are in with the mince, onions, celery.
11:59It's delivery day for his weekly Meals on Wheels service, which means wife Lorraine has to run the couple's bar
12:05solo.
12:06We've worked together for many, many years.
12:10She's that old, she can't remember how many years we've been working.
12:12We must work well together.
12:14Married 30 years, so I'm working together for 35 years.
12:19So that's done, that's done.
12:21I'm going to get some bacon under the grill for her.
12:24Originally, chef Mark started delivering dinners as a favour to some pals, but word soon spread.
12:31During lockdown, I started cooking for a few friends who couldn't cook.
12:36From there, we've got a client base of around about 100 customers.
12:41All our customers are all British ex-pats living here on the Costa.
12:44The roast dinners always go well, the desserts go well.
12:47They do like their jam sponges and spotted dicks.
12:52We'd sell quite a lot of cheesecakes.
12:53My mouth's watering.
12:55For less than 10 years, they can have a three-course meal delivered to them.
12:58Bargain?
12:59We have couples who can't get out, who will have seven starters,
13:05seven main courses, seven desserts, times two.
13:09So they'll have 14 of everything because they rely on that service.
13:14Put them in right at the end, just gives a little bit of colour.
13:18Nice colour in there as well.
13:20Everybody eats with their eyes.
13:21Mark's putting the finishing touches to his final dish for today's delivery.
13:26It's just nice going out and meeting people.
13:28Some of them only get to see us.
13:30They might not get to see anybody else the whole of the day.
13:33They'd like to have a chat with us, tell us what they're up to,
13:37tell us what their favourite dishes are.
13:39And there's one person's opinion he values above all.
13:42I'm just going to get Lorraine to come round and taste this,
13:45because she's chief taste tester for everything we send out.
13:50If she likes it then, I know it's going to be all right,
13:53but I guarantee you she'll say it needs more salt.
13:57Lorraine?
13:59Will you just test this for me?
14:05All right.
14:07I'm talking pepper for me, but I've told you.
14:10No time to feel salty, Mark.
14:12We'll portion it up, weigh it out,
14:14so nobody come and says he got more than me.
14:17Make 74 on that one, so I put a little bit out.
14:20So we go for about 350 grams per portion of this.
14:26350, bang on.
14:27Bang on indeed.
14:29Mark's finally ready to serve up.
14:31Well, I'm going to get them into the box and get on the road.
14:34But the deliveries are in such demand,
14:36he'll need extra help to get them out.
14:39See you later. Bye.
14:41Hopefully nothing's going to go wrong,
14:42and I'll just try and do the best we can.
14:59I love a random tat.
15:03Absolutely love random tat.
15:08So this bargain, I got it last month at the market,
15:13and it was 50 cents.
15:15And I thought, you know, a little bit of sport.
15:17I thought I'd take advantage of the fact
15:19that I've got a Bowls Green in the front garden.
15:28I love a bargain,
15:30and this is definitely one of my favourite ones.
15:33It's a little bit of leisure activity.
15:35I'm getting closer all the time.
15:37And then if you're going out with the friends,
15:38you can stop at a game of two, four, six, eight-pin bowling.
15:45Yay!
15:47Well done, Neil.
15:49They're smashing.
15:50They go lovely at the front door,
15:52next to Gary, my gnome,
15:54and they match each other.
15:56Yeah.
16:03This is the new Legends.
16:05It's a fantastic place.
16:07Before it seated 75 people.
16:09Now we can get between 100...
16:11Yeah, 120.
16:12After being closed for six months
16:14for an expensive expansion,
16:16Paul and Andrea are preparing
16:17to finally reopen their show bar tonight.
16:20Imagine the customers come in and see that.
16:22They'll be like,
16:23oh, my God, where did you buy that from?
16:26It was me who did it.
16:27It was you, love.
16:28For about a pound.
16:29A euro.
16:30Keep forgetting.
16:31It's euros here.
16:32The couple have spent 50,000 of them
16:34to double the bar's capacity.
16:37The overheads while you're closed,
16:39you're talking 5,000 a month.
16:42Yeah.
16:42Because this sounds horrendous,
16:44but you've still got to pay the rent,
16:46you've still got to pay the electricity,
16:48our camera system that's down there
16:50for our protection.
16:515,000 a month as it's closed.
16:54Back.
16:56We are actually opening again
16:57and we've got a fantastic line-up.
16:59To break even now,
17:00we need minimum 50 people.
17:02I think the excitement
17:03when we do actually open them doors
17:05will be amazing.
17:06Not long to go now.
17:08Just give it a quick mop over.
17:11To just break even tonight,
17:13they'll need at least 50 folk through the doors.
17:16Just getting a couple of bottles of wine ready for tonight.
17:19Can you put the two here, love?
17:21Can you just change that to two, love?
17:23It's amazing,
17:24before we actually open them,
17:25how much we have to do
17:26that goes on behind the scenes.
17:28Yeah, a lot of new rules as well.
17:29Has new rules as well.
17:29So we've got to make sure that they're open.
17:31Ooh!
17:31Hey, who turned off the lights?
17:33Uh-oh!
17:34No way!
17:36No way!
17:37Come on.
17:37Never!
17:39Electricity's been out.
17:41Oh!
17:44Right, Paul.
17:45Can't come.
17:47With under an hour
17:48till the grand reopening,
17:49Andrea and Paul have been left in the dark.
17:52Paul, what's going on, love?
17:54Talk!
17:57It's not there, is it?
17:59It must be over in the box.
18:08Oh, crumbs.
18:10Uh, I've got to undo this,
18:12and it...
18:12Ah!
18:13Oh, it's heavy.
18:15Oh, we've done a lot of business.
18:17Back in rural Costa Blanca,
18:19holiday rep Tricia
18:20and her DJ husband Chris
18:21have a particularly unpleasant task
18:24to perform at their caravan.
18:26I'm going to end up swinging this round,
18:27you're going to have to help grab it with me.
18:29Key is, guys,
18:30don't get bogged down.
18:31We have to empty the toilet.
18:33Are you ready?
18:34Mm-hmm.
18:35Looking at me.
18:36One, two, are you ready to grab it?
18:38Yep.
18:38Stay on.
18:39Oh!
18:40Down, down.
18:41Oh, close and personal with the caravan, then.
18:44Ah!
18:45Hang on.
18:46Ow!
18:47Oh!
18:48My leg!
18:49Ow!
18:49That hurt.
18:50Get this emptied in,
18:51and get on with it.
18:52Moving the caravan.
18:53Yep.
18:54It weighs a ton.
18:56Ooh!
18:57That is heavy.
18:59Oh, thank goodness that's empty.
19:01All right.
19:01It may need a bit of work,
19:03but this retreat has a special place in their hearts.
19:06We like coming up here to the caravan,
19:08because it's a little oasis on its own.
19:11Chris's dad was diagnosed with a cancer, and...
19:16He passed away, didn't he?
19:18Yeah.
19:19And that was the July before our wedding.
19:22Yeah, it was something very difficult, yeah.
19:26And then my best friend, he passed away not long after.
19:31And then my dad this May, so we've had a bit of a bad run.
19:34And that's the reason we like coming up here to the caravan.
19:37We just sit here and cry together, and it just helps, hasn't it?
19:42I don't think I'd have survived without it, really,
19:44because as soon as anybody mentions stress, I say caravan.
19:48And that's my answer to stress, caravan.
19:52And to help make today's stressful job less stressful,
19:55they've got company.
19:57Hey, here they come.
19:58Hi, guys.
19:59Hi.
20:00Morning.
20:01Good morning.
20:01The pair have drafted in pals to help them with their urgent upkeep.
20:05Oh, thanks for coming.
20:06I really appreciate this.
20:08Ian Caffey are very good, close friends.
20:10They started coming to our karaoke,
20:12and we became firm friends since then.
20:15And they love coming down and helping.
20:17Well, let's hope you're all singing from the same hymn sheet,
20:20because there's plenty to do to make your caravan plant-proof.
20:24We've got the bamboo-type chutes that are coming up,
20:26and they can go up to ten feet tall.
20:28But you're saying it affects the integrity of the caravan,
20:30so we've got to get rid of them.
20:32Right.
20:32So we need to clean all this up,
20:34taking everything out from underneath and put the legs up.
20:36We're going to pull it out, clear all these weeds,
20:38so then hopefully it won't come through in the summer.
20:43Yep.
20:44Sounds like a sensible plan, Tricia.
20:46But where's your husband?
20:50Oh, Chris!
20:52I used the shower, because I can't...
20:55You really did?
20:56What's rained down your face?
20:57No, there's two shower heads.
20:58I didn't know there was a second shower head.
21:01LAUGHTER
21:03I started to fill the bucket up with water from the shower,
21:06not realising there was now a new shower head
21:09over the top of the old shower head.
21:11LAUGHTER
21:14Clamity Chris, yeah.
21:16Is it cold?
21:17It's freezing.
21:19Clamity Chris.
21:20Oh, I love you.
21:23The main thing on what's the shower for is them bloody millipedes,
21:26cos they hurt when they bite.
21:27Yeah.
21:28While those boys hack away those dangerous weeds...
21:31Oh, do you know, I've been waiting to do this for months.
21:33Yes, it's got to be tip-top shape.
21:35I'd have to have it looking shabby.
21:37Trisha wants to get her pride and joy looking pristine.
21:41I don't have any children,
21:43so, anyway, my dog and my caravan,
21:45they're my little children,
21:46and I want to look after them the best I can.
21:47Best €4,000 I ever spent,
21:51to the point where we actually cut back a few things
21:53on our wedding to get it...
21:56Look at back at caravan, Chris, isn't it pretty?
21:58Done. You've missed a bit.
21:59Cheeky.
22:00Concentrate on weeding, Chris.
22:02Missed a bit.
22:03We don't want to come open to see your caravan
22:05is actually under ten foot of weeds.
22:07I love you at a bit.
22:08Thank you so much for this.
22:09So, it's very important that we've got to keep clearing them.
22:12I bet we can get it all in.
22:14Really?
22:15Yeah.
22:16But you'll have to jump on top of it.
22:18She likes jumping on top of things.
22:21Bempsey Castle.
22:22Too much information.
22:22No, I mean Bempsey Castle.
22:23Yeah, too much information.
22:25Having friends like Cathy and Ian,
22:27you cannot put a price tag on that.
22:28It's priceless.
22:29It's a fabulous friendship.
22:31That's good to hear,
22:32because the next task is going to seriously test your bond.
22:39Coming up.
22:42Andrea and Paul need to lighten up at their grand reopening.
22:47I knew I should have paid the electric bill as well.
22:50And will Trisha and Chris...
22:51It's stuck.
22:53...find room to manoeuvre?
22:55If these weren't here, we could put it back in straighter,
22:57but we can't.
22:58Yeah, but it's no good saying,
22:59if these weren't,
23:00because they are.
23:12Jimmy grows a leek and potato soup, mate.
23:15So we get everything out onto the table.
23:17Before we bag it, we check it,
23:19make sure that it's correct so there's no errors.
23:20In San Miguel de Salinas,
23:23Chef Mark's joined couple Terry and Jimmy
23:25to make the final checks
23:26on the weekly Meals on Wheels orders.
23:29I'm in the middle of preparing the three fresh salads.
23:31OK.
23:31I'll be 10 minutes, 15 minutes.
23:33OK.
23:33Busy, busy, yeah.
23:34Expat Terry's a fellow chef.
23:37Morning.
23:37Here she comes.
23:38Better late than never.
23:39She and Mark run the occasional cooking class together.
23:42Let's go do some cooking.
23:43Your next job is to get your eggs.
23:45With demand for the Meals on Wheels booming,
23:48Mark's drafted her in to help with that, too.
23:51I mostly work here.
23:53I get the peace and the quiet
23:54and then Mark gets the stress of the restaurant as well.
23:57But I do enjoy it.
23:59I've always loved cooking.
24:01I've had my own restaurant.
24:03I've worked chefing for 20-odd years.
24:07And this came about just really to help Mark
24:10because he was so busy.
24:11I enjoy the fact that we're giving the people that we deliver to
24:17a really good, home-cooked, fresh meal.
24:22That's a tasty deal.
24:23And Terry also likes to provide the personal touch.
24:26I get a huge kick out of doing something good for people.
24:34I've just made this morning key lime cheesecake.
24:37One of our ladies has just been in hospital
24:39and then she was in a respite care and she said,
24:42I'm absolutely craving key lime pie.
24:45And I said, well, I'll make you a key lime cheesecake.
24:47And she was over the moon with that.
24:49So, you know, we do look after them.
24:52You certainly do.
24:54And it's become quite the operation.
24:56We've got three, four chest freezers,
24:58another freezer out there and a big blast chiller out there,
25:01which we keep all the meals in.
25:03As well as their time,
25:04Terry and Jim have donated their garage
25:06to serve as the Meals on Wheels HQ.
25:09I started just from my kitchen at home during lockdown
25:12just to give me something to do.
25:13And it's evolved from there.
25:15We've got a local charity involved
25:17and they now give out all our menus to everybody.
25:20And now we've gone from doing one or two deliveries a week
25:23to sending out up to 200 meals a week.
25:25We have fun.
25:27We have a bit of a laugh with the customers.
25:29But while this bargain business has soared in popularity,
25:32the team aren't exactly making a killing.
25:36This is voluntary.
25:37I like to play my pop and I enjoy the deliveries.
25:40I get to know the people and quite know.
25:44It's good.
25:45Keeps you going.
25:47Keeps me young.
25:48We make small profits from doing it.
25:51We're never going to become rich doing it.
25:53But I feel a sense of loyalty to the customers.
25:56Everything has its place.
25:57If it doesn't have its place,
25:58then Terry shouts at me for being untidy.
26:00Mark is one of the nicest, kindest people you could meet.
26:04Extremely laid back.
26:06There are times when he doesn't need a push.
26:09And it works well.
26:10It works well together.
26:13That's good news because you've got lots of dishes to get delivered today.
26:17This is where the conveyor belt starts.
26:19We've got an order list here with all our chops.
26:22So we've got one, two, three, four, five.
26:24Seventeen deliveries in total.
26:27Chili.
26:28Irish.
26:28Chicken and white wine.
26:30It's like a well-oiled machine, this is.
26:33So ordered one complete.
26:34We'll check it off.
26:35League of potato.
26:36Check.
26:36Cottage pie.
26:37Check.
26:37First one done.
26:40Busy, busy.
26:40We're always flat for the first half hour.
26:42Now just the Spanish roads stand between Mark, Jim and some hungry expats.
26:47Go on left.
26:48Left.
26:48Yep.
26:49In here.
26:50Yep.
26:56Chef Mark's got his dream job.
26:59But how would other Brits like to bum their frolics under the Spanish sun?
27:02If I move to Spain, I'd definitely set up a Welsh bar because I haven't seen one.
27:06And we've got a bit of Welsh and a bit of Benidon.
27:09Signata.
27:10That's a good idea in Welsh.
27:12I think I'd be a real estate agent because of all the different houses around here.
27:15Maybe barmaid.
27:17Hospitality.
27:18Because I'm a very people person.
27:20Wow.
27:21You're both naturals.
27:22Ben wants to be one of the owners of these motorised scooters.
27:25They're everywhere.
27:26Make a killing on them.
27:27Make a killing.
27:28I think we have a winner.
27:29If I lived in Spain, my dream job would be doing absolutely nothing.
27:33Just heading to the beach every day and deciding what I'm going to have to drink.
27:37No.
27:38Now we have a winner.
27:47What are you doing?
27:49Oh, right.
27:49Okay.
27:51Go, guys.
27:52Go, go.
27:53Is the brake on?
27:55Put the brake off, Chris.
27:56It is off.
27:57It is off.
27:57Is it?
27:58Hang on, hang on, hang on.
27:59You can move it a bit further over here and then go back that way.
28:02Holiday rep Tricia, husband Chris and their pals Ian and Cathy are making heavy going of
28:08their final task of the day.
28:10It's stuck.
28:11You've dug an hole.
28:12You'll have to go back.
28:13Because if these weren't here, we could put it back in straighter, but we can't.
28:16Yeah, but it's no good saying if these weren't.
28:18Because they are.
28:19Yeah.
28:20They've already dug up the giant bamboo that was threatening to grow through their caravan's
28:24floor.
28:25We see our caravan as a sanctuary.
28:27And so to have weeds and plants that we don't want there, it's not very good.
28:32Hang on.
28:33Whoa, whoa.
28:34Now they need to move the trailer so they can lay down protected matting to stop it growing
28:39back.
28:40Yeah.
28:40Are you all right?
28:42Ian, are you all right?
28:43Have you hurt yourself?
28:45No.
28:45Oh, thank God for that.
28:46Right, so we need to get the floor down.
28:49Let me blow the crap off first.
28:51Off what?
28:52Off there.
28:53There's old bits of leave and stuff.
28:54Clouds it does.
28:55Plug it in, Chris, it might help.
28:56It is plugged in.
28:58Oh, it's fallen out.
29:03After a quick, clean, Chris style.
29:06Thank you, Chris.
29:07You've made more of a mess than we had before.
29:09The less seeds that are under it, the less chance of things growing.
29:14You just want to play with your blower.
29:16The matting's down.
29:18Don't have to worry about weeds for a while.
29:22The caravan is moved back into position.
29:25How are we doing?
29:26Is it right?
29:27No, it's not right, but it will be.
29:28One, two, three.
29:32It's perfect.
29:33And job's a good'un.
29:35Oh, look at that!
29:38Well, I think we're done.
29:42I'm quite emotional, actually.
29:44Trisha and Chris's caravan sanctuary is safe once more.
29:48Wow, it looks really nice.
29:50Thank you so much.
29:51What a fantastic job we've done today.
29:52Oh.
29:53Brilliant.
29:53I'm so proud.
29:54Kathy and Ian have been amazing, coming and helping us today.
29:56I wouldn't have been able to do any of this without you.
29:58Thank you so much.
29:59I love you.
29:59Thank you so much.
30:00Thank you for the caravan.
30:02It's just really nice to sit here.
30:04It's so quiet and peaceful, and there's virtually no noise around.
30:09And as I say, it's my mental health then.
30:11We'll sleep tonight, though.
30:14You certainly will.
30:15Sweet dreams.
30:27I just remember it being fantastic.
30:30Yeah, it was.
30:31It was just lovely.
30:32Yeah.
30:32The whole day.
30:32Yeah.
30:33Yeah.
30:33Yeah.
30:33Yeah.
30:36My favourite photo is of our wedding day.
30:39Roughly six years ago in Toro Molinos, and we wanted to get married here and near our
30:45house, and it was just a fantastic day.
30:54You know, luckily my dad come and Lisa's mum and, you know, and just to spend time with
30:59them.
30:59Our friends turned up.
31:00Surprise.
31:00Yeah, one of my friends turned up as a surprise.
31:02My best mate.
31:03Yeah.
31:03We really did have a lot of fun, didn't we?
31:05Yeah, it was.
31:05Yeah.
31:06The memories are there.
31:13We had a fantastic time, didn't we?
31:14It was lovely.
31:15Yeah.
31:16Even though we were like for the night day.
31:17Oh, yeah.
31:19Oops.
31:19Oops.
31:29Back at their bar, Andrea and Paul are trying to keep things light after a power cut threatened
31:34to derail their reopening.
31:38Yay!
31:40And we're on!
31:42It seems Andrea has identified the issue.
31:45So is that microwave?
31:46I think it's just the overpowering of it all.
31:49Yeah.
31:50Yeah.
31:50It's nothing to do with the fact that I got it.
31:52I got it for 10 euros.
31:56I'm saying now, Tandria.
31:57Crack on!
31:59After six months closed and 50,000 euros sunk, their expanded venue is open at last.
32:07The lights are off again and this time no one's using the microwave.
32:11What is going on here?
32:13Yvonne, it's going to be this.
32:14It's got to be this.
32:15I know.
32:17Chef Yvonne's griddle is the guilty party this time.
32:21Just to turn off at a minute until we get things going, right?
32:25Third time looking.
32:26Hopefully fingers crossed, it won't go again.
32:28Here's hoping Paul.
32:30Yvonne, ladies and gentlemen, good evening!
32:35Yvonne, turn that blooming griddle off.
32:39I don't apologise about this.
32:41I knew I should have paid the electric bill as well.
32:44There you go.
32:45So, hopefully, is that three times or four?
32:48I'm sure.
32:48Who's counting?
32:49I am.
32:50Let's hope it's a case a fourth time.
32:51Lucky.
32:52I think we'd better get the short of them.
32:55Yeah?
33:02And breathe.
33:04Absolutely.
33:04It's going great.
33:05It's going great.
33:06A few hiccups along the way.
33:09But, overall, it's going good.
33:11100%.
33:12Worth it.
33:13Despite the trips, the grand reopening has been a hit.
33:17It's a bargain.
33:19Brilliant night out.
33:20Definitely a bargain, yeah.
33:21It's a joy.
33:23It is.
33:24It's the satisfaction we get out of doing this.
33:26The buzz.
33:26You miss it, the buzz.
33:27I know it's only the first night, but this is the way forward.
33:30I think we could do it.
33:31Fingers crossed.
33:32Fingers crossed.
33:35Let's not speak to it too soon.
33:37You never know.
33:38Why?
33:39What do you mean?
33:39Well, they might have a power cut.
33:41You never know.
33:41No.
33:41No more power cuts.
33:43No way.
33:43No.
33:44No.
33:44The expanded bar is finally lighting up.
33:47But that's not the end of the changes this couple have in store.
33:55Coming up.
33:56Are we on course by 4.33 as you reckon?
33:59Will Mark get his just desserts out on delivery?
34:02Make that sticky chocolate pudding off the menu.
34:05Pack it yourself together.
34:06I'm really, really nervous.
34:08It's been so long.
34:09And there's an emotional reunion for Andrea.
34:12Hello.
34:13Hello.
34:15Hi.
34:31Hello, Marilyn.
34:32All right, love.
34:33You okay?
34:34Yeah, nothing, man.
34:35Can we come in?
34:36No.
34:37You come all this way.
34:38I won't let you.
34:38Come on.
34:39Don't blame me.
34:40Just south of Torrevieca, Chef Mark and volunteer Jimmy are making their weekly Meals on Wheels
34:46deliveries.
34:47All smart today.
34:48Great to see you again.
34:49Yeah.
34:49Marilyn is probably one of the longest serving clients we have.
34:54How long do you think?
34:55Yeah.
34:55About four years.
34:56About four years.
34:57I don't cook.
34:58You don't cook?
34:59Not anymore.
34:59That's pretty cool.
35:00When I was 65, Trevor got the pension.
35:03I says, I don't want to cook anymore.
35:07Okay, lass, we'll eat out.
35:10Good for you, Marilyn.
35:11And that's the first delivery done.
35:14Are we on course by 4.30 finish, you reckon, or are we going to be on overtime?
35:18I don't know.
35:19Cooking up and dropping off up to 250 meals a week is Mark's second job, alongside owning
35:25a bar with wife, Lorraine.
35:27Lorraine thinks I'm crazy.
35:28So we came out here for an easier life and you're doing as much now as we did back
35:31in the UK.
35:32But it's something I enjoy.
35:33But that road being quiet, that's me, it does.
35:36I cut my back a thing.
35:37Next stop, retired pals Janet and Ken.
35:41How are you, pal?
35:42I'm all right.
35:42How are you?
35:43Come in.
35:44Hi, Ken.
35:44How are you?
35:45How are you, Mark?
35:46I'm Mark, yes.
35:47I've come to say hello to you today.
35:50So how have you been enjoying the meals you've been having?
35:52No, they're good meals.
35:54They're very good, no doubt about it.
35:56Well, it's very ideal for elderly, isn't it?
35:58Yeah, good.
35:59Yeah.
35:59Good.
36:00That's good service, mate.
36:01I'm not elderly.
36:02No, well.
36:02You should take that sticky toffee pudding off the menu.
36:06It's not doing it.
36:07Yeah, yeah.
36:07Unbelievable.
36:08I'm glad you're enjoying them.
36:10Oh, it's out of this world, mate.
36:11We're going to crack on to the next one.
36:13We've got a few more deliveries to do.
36:14Yeah, look after yourself and see you next week.
36:17We will.
36:18Textbook delivery, fellas.
36:20Oh, careful.
36:22Oh, it was going so well.
36:27Yeah, yeah.
36:28But the boys can't knock things on the head just yet.
36:32Hey, Jim, last drop the day.
36:34Carol told me last week she had Mons too.
36:36She says, I've never had Mons too in my life,
36:38and I don't like it, and I don't want it again.
36:40Oh, really?
36:42Carol has lived in Spain for 22 years
36:44and was recently widowed.
36:47Did we make you jump?
36:48Yeah.
36:49Did we make you jump?
36:50Can we come in?
36:51Yeah, of course we can.
36:52Yeah?
36:53Yeah.
36:53How have you been keeping this week, OK?
36:55Yeah, I've been fine.
36:56Yeah?
36:56Yeah, I've been out a couple of times.
36:58Anywhere excited?
36:59No.
37:00Lots of our clients are just normal,
37:02run-of-the-mill pensioners.
37:04I'm not putting any Mons too in
37:05because I know she doesn't like it.
37:06I don't like it.
37:07You don't like it?
37:08No?
37:09Definitely not a fan.
37:10We appreciate that they only have so much money to spend.
37:13We've got some pork chops.
37:15Yeah.
37:15A roast chicken dinner.
37:17Yeah.
37:17A roast beef dinner, roast potatoes,
37:20and veg with zero Mons too.
37:24Is that OK?
37:25Yeah, that's fine.
37:26It was a godsend, actually, being able to find them.
37:29I'm here on my own.
37:30I was widowed in February.
37:34And I don't particularly like cooking.
37:38I used to cook for my husband.
37:40Well, how long have we been delivering to you now?
37:42It must be...
37:43Well, it was before Jack passed away.
37:45It was, yeah.
37:46I remember, yeah.
37:46So it's been coming up for a year, I suppose.
37:49It must be.
37:50When I was getting meals in for him,
37:52you know, I think it's the best find I ever had.
37:54Good.
37:54Thank you very much.
37:55And it makes our job...
37:57Yeah.
37:58...more worthwhile.
37:58I've not had a bad meal yet.
38:00Good.
38:01Not one.
38:01Thank you very much.
38:02Nothing that I haven't enjoyed.
38:04Good.
38:05And the meat is exceptional.
38:08I don't need a knife.
38:09I'll tell the butcher.
38:10I'll tell the butcher.
38:10And I don't need tea.
38:12I'll tell the butcher.
38:12I'll tell.
38:13The feedback that we get from the customers that we have,
38:18it does, you know, we can have a rubbish day.
38:21We come out and we have a chat with them.
38:22We think, you know, it makes it all worthwhile.
38:25I'll crack on now and I'll see you.
38:27See you next week.
38:28Yep.
38:28That'll be perfect.
38:30Mark's finished his rounds.
38:31Now to hot-foot it back to the bar for his other job.
38:34Bye, Carol.
38:36I'll see you next week.
38:37We're never going to become millionaires doing this job,
38:39but we love doing it.
38:42Back to the ranch.
38:50You're doing well there.
38:53Do you know I'm sweating just watching you?
38:55Yeah.
38:55On the beach in La Carla de Mijas on the Costa del Sol.
38:58I can feel it peeling on my legs.
39:00Yeah.
39:01That's it.
39:01There you go.
39:03Two.
39:04You've got to do ten.
39:05Three.
39:05I can't do ten.
39:06You can.
39:07Come on.
39:07Four.
39:08I can.
39:09It's just over a year since Andrea and Paul reopened their show bar.
39:14And since then, the crowds have been flocking.
39:17Well done, Andrea.
39:19But while their audience has grown, Andrea has shrunk.
39:23You're doing all right there.
39:24It's just like driving a bus.
39:27Shedding an impressive three stone over 12 months.
39:30Legend is doing fantastic.
39:32I've lost the weight.
39:34We're living on the beach, basically.
39:36And she's like a fabulous life here.
39:39Love it.
39:40And I've got a new wife as well.
39:42Yeah.
39:42I've got a new wife out of it.
39:43It's fantastic.
39:44New wife.
39:45You were happy with me before.
39:46Of course I was.
39:47I loved her the way she was.
39:49I'm trying to tighten up the skin on my arms from the weight loss.
39:54So if I do this every day, I'm hoping that it tightens up all the loose skin.
40:00You know, I never imagined that I'd be standing here doing exercise.
40:04This is great to get up in the morning and feel healthy.
40:08I'm really, really chuffed with myself.
40:10Really proud that I've done it.
40:11This one is good.
40:14It's good in my waist.
40:15I can feel it in my waist.
40:17Yeah, this is a definite favourite, this one.
40:20But today, exercise and work are taking a back seat.
40:24Really difficult.
40:27As she's flying home to Glasgow to visit someone special.
40:32Last thing I saw my mum was two years ago.
40:34Two years ago, wasn't it?
40:34Two years ago.
40:36So it's going to be amazing to see her again.
40:38I will be very emotional. Very.
40:41I know I will.
40:43But my family, they're going to be just over the moon when they see me.
40:50Andrea's family have no idea she's lost so much weight.
40:54My family will be shocked when they see me.
40:56I don't do the camera video calls with them.
41:00So I've only got to speak to them on the phone.
41:02So they haven't seen me at all in the two years.
41:05So when they see me, they're going to be shocked at how much weight I've lost, I'm sure.
41:14Andrea's landed in Glasgow and is en route to mum.
41:17Hopefully I won't get too emotional.
41:20Hopefully not.
41:21Hopefully not.
41:22And I hope she notices all the weight I've lost.
41:24She will.
41:26She'll say, you're too skinny.
41:29Shall we get the hair done today, won't you?
41:36Try to keep myself together.
41:38I'm really, really nervous.
41:39It's been so long.
41:40So I've got some nice flowers for her.
41:42She loves the flowers.
41:45So here goes.
41:47So excited.
41:48Really, really excited.
41:52Oh, they've got my balloons.
41:55Hello.
41:56Hello.
41:58Hi.
42:07It's so good to see you.
42:09Oh, it was so lovely.
42:13You know, it's wonderful.
42:15I was really worried in case I arrived and she didn't look as healthy as what I thought,
42:21but she's just, she looked beautiful.
42:23It's good to look, did I?
42:24Oh, it's good to see you.
42:25Look at me.
42:27You look amazing.
42:28Look at you.
42:29You're beautiful.
42:30It's just so good to be here and to spend some time with her.
42:34Well, I have.
42:35I've lost 20 kilos.
42:36Amazing.
42:37Amazing.
42:37So it's all good.
42:40It's fabulous.
42:42Yay!
42:49Next time on The Costas, call the Costa Coast Guard.
42:53Simon's in deep water.
42:55Oh!
42:55It's gone.
42:56Potato panic at John's last supper.
42:58I'm on my last five kilo bag of chips.
43:01And Val's dialling up the dazzle to bag some bumper sales.
43:05I need to keep pushing and pushing.
43:07Good.
43:23Thank God.
43:25consecue. Thank you
43:37Sasha, slash.
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