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00:03it's out one Sunday we were just coming over the little bridge and I just looked at the first
00:11sales sign straight away I just said I'm going to buy grandchildren tomorrow I want to make
00:17it into a five-star hotel and I want to put Yorkshire on the map we wanted to create something
00:28that felt unique it's like a posh guest house are you well yeah everybody's your friend in Yorkshire
00:39how are you how are you good to see you
00:49no one would expect a hotel like this in a valley in the middle of Yorkshire
00:57we see ourselves with the Dorchester's the reeds the Glen Eagles we want to even be higher than
01:03them oh no welcome to go to evolve we are a Yorkshire team we've got that Yorkshire grit
01:12about us it's number one it really is the experience the people it's fabulous
01:21the feeling
01:42the drawing room at Grantley is no longer just a room it's a destination thanks to the hotels
01:49afternoon tea giving a good plump from both sides and then giving a chop in the middle your best
01:56karate chop and before even a scone is served restaurant manager Gemma is making sure everything's
02:03up to standard tidy ship is a happy ship afternoon tea is far the most popular service it's very kind
02:09of home from home it's very comfortable it's about the the small touches the hotel may only have 47 rooms
02:17but it's afternoon tea draws people from far and wide afternoon tea was always meant to be a bit
02:25more affordable treat than an overnight stay one of those where you can experience Grantley feel welcome
02:30and then hopefully plan for something else until later today tens of thousands of cakes scones
02:38and artistically crafted sweet treats are served at the hotel each year
02:44right here we go another day let's go let's have it in the kitchen executive pastry chef Stefan and his
02:52sous chef Shannon craft the magical delights every day when we have our guests coming for afternoon tea
02:57we have this assembly so we're finishing we're glazing we're thawing we are putting together the
03:04products in this case we've gone for a cinema theme cake so we've added a little cinema reel a lot
03:10of
03:11popcorn stars thing I love about afternoon tea is it's very satisfying to see something go from
03:16nothing to something really beautiful it is very special our afternoon tea it's a preparation of
03:23everything it's just really really high standards that drive to stay at the top of their game means an
03:29ever-evolving selection of treats every two months we're going to do a brand new menu we're always
03:36thinking of new design ideas new concepts Shannon I've been thinking about a new design when we put a
03:42little chocolate mustache on a cake what you reckon that what is it like in the mind of Stefan full
03:46of
03:47ideas all the time non-stop Stefan is a great character he's his ideas a little bit crazy but we
03:55love
04:03crazy in the main reception do you remember what we did last year my record remember what I did
04:09yesterday there's six weeks to go before Christmas but interior and ambience manager Marek and his
04:16trusted psychic Shelley aren't exactly brimming with festive cheer look is this one bigger this one is
04:23bigger Shelley quickly because it's heavy this one the left yeah you know I'm terrible the puzzles
04:30it's already for me it's like a wow today marks the beginning of transforming the hotel into a winter
04:37wonderland 10 Tigers here now we're gonna need to help from the maintenance team because the tree is
04:46water size 10 yeah I am six she is tall and the tree is certain and somebody need to step
04:55up on the
04:55ladder that's gonna be Tony Tony it's your moments to shine a lot of bubbles about 400 it's a long
05:03process
05:04this two next each other's no go yeah so you need to go mix them up this is the job
05:09which I hate the
05:10most putting this Christmas inside bubbles the filling the filling go more inside as well yeah go inside
05:20Christmas is the hotel's busiest and most profitable season with rooms in high demand
05:27Tony spot on beginning to look a lot like Christmas Christmas is really important at
05:34Grantley Hall we get a lot of guests that have now been coming over the last few years every year
05:39this
05:40is part of their tradition now we try every year to step it up ready ready Marek and Shelley are
05:50tasked
05:50with sprinkling Christmas magic both inside and outside in Grantley's grounds and gardens we've
05:59got to find the main centerpiece for the entrance for Grantley Hall they've arrived at a local farm to
06:07find a show-stopping 30-foot Christmas tree okay let's get hunting we need the height we need the shape
06:17shape and because it goes on the roundabout bit it needs to be all the way around perfect talk to
06:23me
06:24nature hopefully well we won't argue about which tree no never and I will will argue okay push me into
06:38it
06:40I really like this one too skinny not too big no is it calling your name yeah but it seems
06:49the tree isn't
06:50calling to them loud enough this one is nice as well that is nice there's so much to choose from
06:59I think this I think she might be better I think she's beautiful it's finally time to call in the
07:05experts they look completely different when you put lights on them so go for us yeah this is the
07:13tree she's speaking to you happy right we shall get it get it down decision made but Marek still
07:23unhappy I'm sorry because she's gonna live the life she's going to give her life for Grantley Hall
07:30I know but what a life and it's down what a life she will have Marek need not worry trees
07:41are brought
07:41back to the farm and turned into compost to nurture the 15,000 planted here every year this is the
07:48Teresa
07:49we give her the name it's a piece of Teresa she's gonna be very happy she's gonna be stunning she's
07:54gonna be welcoming everybody with this beautiful smile like it is coming up oh she's coming in hello
08:05a famous face gets a warm welcome back don't matter who you are doesn't matter why you're here let's have
08:11a
08:11chat and that's Yorkshire it's as high as it goes so I don't know what the hell we're gonna do
08:17now
08:19and Christmas at Grantley hangs in the balance it's a lot of a disaster
08:40shall we form outside please as the time approaches 11am it's a poignant day of reflection at Grantley
08:48Hall today is Armistice Day very important day very emotional day for me being an ex-serviceman this
08:57morning all staff will pause for two minutes to remember those that lost their lives in service I
09:05was Royal Air Force for just under 23 years now I'm IT at the fabulous Grantley Hall
09:14Amistice Day you have a list of names that go through your head and people me lost my partner
09:26Sam he's currently serving in the army which he has for 20 years today is about him and for people
09:33like him who are fighting for our country and keeping us safe and protected so yeah I'm so proud
09:38of him here at grandley hall during the second world war was a convalescent home for a lot of
09:45foreign troops a little brief history tour for you my name's kevin doorman kevin has a passion
09:53for history that he loves to share with hotel guests this is where christopher akroyd gave
09:59the whole of the ground floor to dormitories 10 beds to either side so 20 soldiers in here
10:05probably 20 on the other side this photo album was presented to the matron just as she was leaving
10:14here there she is with all the nurses we've got a christmas party there from 1942 quite a few
10:20different people entertain the troops here vera lynn she's sung here these are all the foreign troops
10:28that were here at the time from the commonwealth around 7 000 soldiers and airmen were cared for
10:35here during the second world war they needed to be looked after somewhere safe the middle of
10:41yorkshire is about as safe as you're going to get it will always be remembered here
10:48age shall not weary them nor the years condemn at the going down of the sun and in the morning
10:57we will remember them
11:01it's poppy day and that's what we do we remember and it's my way of wearing this poppy to say
11:08thank you
11:08to these people
11:20it's so cozy isn't it yeah i love the fire these surfaces are so comfortable
11:27in the drawing room guests are arriving for grantley's famous afternoon tea
11:33and you'll be joining us for afternoon that's right yes thank you when you walk through those
11:38doors at grand clay it's a wonderful feeling and regular paula is eager to pass on that feeling
11:46to her friends and family what do you normally drink
11:51we've got product it just makes you feel like you're coming home doesn't it you don't have to be
11:55posh to come to grandley all at all no um i'm from rotherham and i'm not posh the type of
12:00customer
12:01we get here we get everybody some of our best customers are people not without serious well but
12:05they've got choice so if you're having a special occasion they'll save up six months to bring them
12:09on for afternoon tea we are celebrating emily's baby yeah afternoon tea is just a really special thing to
12:17have congratulations thank you how long has you have left now i think he's left well anytime okay
12:25anytime now i know with afternoon tea you know because it's correct and relaxed service you get
12:31time to get to know the guests i've got two little rub rats of my own so they definitely keep
12:36me on my toes
12:37pastry wizard stefan and his sous chef shannon are putting the finishing touches to their creations before
12:44service here we've got some savory deterrent shumas it's fun to have a little play with something
12:50savory it opens up a different world of flavors i think this every kind of feels like amazing
12:57delicious fresh inviting i can't do what i do without these guys shannon's my number two she's
13:02absolutely awesome working with stefan is really great he is a great mentor to me and from where i
13:09first started he's pushed me to do quite a lot of things and i've learned so much from him
13:14stefan trained in various michelin-starred kitchens before joining grantly in 2019 my passion for being
13:21a pastry chef comes probably all the way from my childhood my grandmother was actually a celebrated
13:25food author evelyn rose so she was the doyen of jewish cookery she brought lemon drizzle cake over to
13:31the uk for the first time my memories have grown up with my grandmother's cooking was her apple pie
13:35honestly it was the best apple pie you've ever had in your life so yeah it's very much in my
13:39dna to become
13:40a chef is it the best afternoon to be ever in the world yeah of course of course and today's
13:47a busy
13:47day so ensuring everything is on point general manager nunu drops in to see the team it's a joy to
13:53work with teams like that that actually are driving for perfection constantly okay awesome lovely
14:06and just like that the wait is over so here we are the main event wow wow thank you thank
14:17you oh my
14:18goodness you don't want to eat it do you it's too good and the cakes are just just very like
14:24little works
14:24of art yeah the food was just impeccable my heart's at grantly it really is
14:39hopefully then these will lift up outside in the grantly grounds closer a bit more work has begun on
14:48the central island to install marrick and shelley's 30-foot christmas tree fresh from the farm first
14:55of all there's an olive tree that sits in there for 10 months of the year so that has to
14:59come out you
14:59know up so yeah there you go there you go just come back a bit we remove that take it
15:04to our yard
15:05wrap it up to keep the frost on it for winter and then bring the christmas tree down christmas tree
15:09time
15:11for the grounds team they've got to maneuver the tree it's making sure they don't bang into anything
15:16damage any of the stonework there'll obviously be guests coming and going as well hopefully
15:20she looks as good as she did in the field the christmas tree is expected to make a memorable
15:27impression on the guests as they arrive so i'm just concentrating because i'm close to the stairs
15:34from the ground this week alex and matt from the grounds team have to carefully maneuver the tree
15:39from the service yard i only passed my tally handler license months ago this is the first big thing
15:47that i've had to move everything is just a bit of an extra challenge it is wide yeah it won't
15:51make it
15:52through there it's all right we'll have to wait it's a slightly new team at grantly this year so although
15:56we've got a lot of experience doing things like this we've never put up a 30-foot christmas tree
16:01this is the bit i've been dreading nice and steady no pressure just missing all the nice calves
16:15we're going to strap it from about two thirds of the way up with a strap to the end which
16:20means when
16:20we lift it should sort of be suspended from the top and we can kind of just drop in like
16:26a grabber at the
16:27fair come on come on baby he's sleeping greg do not break the branches please but that's the least
16:35of the ground team's concerns that's as high as it goes it's not having it i can't lift the feet
16:42up
16:42so i don't know what the hell we're going to do now
16:46an unexpected hitch has left a lot of furrowed brows
16:51it's a lot of a disaster here it won't allow us to lift the feet up so we can't maneuver
16:56the tree
16:57so we need to lay the tree down we have to try and attach it in a different position
17:03problems with the christmas tree are causing a headache for kev and the porters
17:09got guests coming for afternoon team you've got check-ins normally we probably use that area to check
17:15people in we're very much safety conscious we call we adapt we overcome bear with me one moment
17:25having repositioned the safety straps the team can finally slot the trunk into the hole
17:32perfect drop her down at that
17:35great theresa i think she is beautiful yes sir
17:39after a five-hour battle and a steady stream of guests diverted finally theresa is standing proud
17:48but will the tree be everything that maric and shelley hoped for look at theresa we did well
17:55don't we a bit of magic for maric love you teresa's gonna be resting now for the rest of the
18:02day
18:02tomorrow it's gonna cover her we're gonna put the lights on
18:14hovering in the reception head of guest experience thierry is ready to welcome a national star from
18:20right here at home oh she's coming in hello how are you how are you how are you good to
18:27see you
18:28we're gonna go french will we i'm not sure how that's actually three oh here we go how are you
18:34i'm very good good come in see your parents are staying tonight yes great fabulous thank you
18:40helen skelton is here to meet up with her mum and dad who are already at the hotel to celebrate
18:45an important occasion how's life at grandly nice and busy amazing yeah really nice is it never not busy
18:51always busy yeah always always things happening here um there is nowhere else that feels like such
18:57a hug of the hotel thank you you that is credit to you all thank you so much i shall
19:02go and see the
19:03parents to go and see your parents and thank you see you ellen skelton just returned uh return guest
19:10amazing she was with us last year you know i think we provided an amazing service and so now she
19:15booked
19:16her parents uh to stay with us this evening this is helen's treat for her mum janet and her dad
19:24richard
19:26very good thank you a tad warm in here and i left my best off again now thank you very
19:32much
19:32they're celebrating her dad's 70th birthday in style
19:37good birthday thank you very much and now they're drinking in the atmosphere before their evening meal
19:43and it's the whole package really the staff is incredibly friendly aren't they helpful nothing's
19:50too much they can't do enough for you you don't really want to go home but it is luxurious it's
19:56indulgent but it's not intimidating and i think that's very very difficult to achieve how we doing
20:01have we been far today arrogance don't matter who you are doesn't matter why you're here let's have
20:07a chat and that's yorkshire
20:19morning greg morning we've got the tree in perfect position now we are going to make it look pretty
20:26for christmas by putting some lights on it despite the relentless weather the team's commitment to
20:31creating their best ever festive display isn't dampened
20:39marik is acting like edward scissorhands
20:46this has probably been one of the hardest days today due to the weather wet cold tired sausage fingers
20:56and tony just a quick question how long for the lights the lights are actually on oh they're just
21:04a bit dim at the moment no after wrestling the centerpiece christmas tree into the ground
21:09the setbacks just keep coming i wouldn't put 40 lights on the tree they have to be here until the
21:155th of jan unfortunately we're gonna have to take them all down the tree is becoming the festive gift that
21:21keeps giving welcome to granny hall my name is theresa and i'm crying my teeth are dropping
21:32coming up hey robert hi nice to see how you doing afternoon tea goes back to its roots
21:39it sounds like that song wow wow no way it's like a forest of rhubarb i love that are you
21:48ready are you
21:48ready for it i am ready and marik gives his final verdict oh my god alex
22:04i've been past the baton to get this tree right the pressure is on to get this done the grounds
22:09team
22:09at grantly are determined not to be beaten by their centerpiece christmas tree ten sets a thousand
22:15lights per string if you start at the top i'll start above alex christmas at grantly has to be right
22:20we're a five-star hotel so we can't have a shabby look to christmas it's got to be absolutely first
22:25class
22:26this is a good start i can't get a power button to start up the whole thing's frozen right control
22:34panel's frozen up so we'll have to thaw it out but we can continue
22:41air dryer not that i need one it's been a few years since i've used air dryer as well
22:49don't you be laughing alex i was a new romantic back in 80s what 1880s yeah
22:55proper duran duran jobby if this doesn't work i'm going to go into a corner and weep
23:06we're cooking the gas yeah so weep so cancel the grinch
23:14you happy that's all working properly alex yeah i'm all all hunky-dory
23:20it's looking pretty tremendous if i do say so myself but marek has a reputation for setting a high
23:26bar marek appreciates every single thing we do for him we work so closely together even his most
23:34demanding things we will accommodate for him every time for me and my team it's never ever an issue so
23:43let's turn them turn them off get them out of calvin david gas hands four days of faulty electrics
23:49bracing weather and a stubborn tree now the grounds team must wait with baited breath
23:54yes are you ready for it i am ready you sure are you ready go oh my god alex it's
24:06fabulous
24:07yes gentlemen i love you thank you for doing this for our beautiful amazing guests no i appreciate
24:13you so much
24:14yoohoo super happy
24:21thank you so much thank you so much oh amazing no that's perfect that's perfect perfect perfect
24:39with marik's seal of approval christmas at grantley can finally begin
24:47hello sir happy happy christmas thank you very much happy christmas and the roles are reversed
24:52at the staff festive lunch all of the head of departments as you can see they all dress up
24:59and they uh they serve all the staff lunch just to say thank you to all our wonderful staff we
25:06got
25:07of the traditional uh christmas lunch with turkey trimmings hello enjoy enjoy enjoy your lunch founder
25:17valeria sykes puts in an appearance valeria arrived which is great so everyone can see that she's here
25:25and again he's just sent this message of family ensuring the staff feel that grant lee is more than
25:30just a workplace is important to the sykes family we're not doing well enough i think retaining staff
25:39the brand is about sharing the journey together until that you need to retain more people and
25:44understand them a little bit more we're getting a more stable team now so trying to look at engaging with
25:50that team better than we have done in the past it's what the guests want guest love familiarity
25:58i'm not too sure about this
26:02happy christmas thank you for what you do
26:11how beautiful the scenery is shannon yeah it's still in executive pastry chef stefan has escaped the
26:17kitchen seeking fresh inspiration the rolling hills of yorkshire proper option besides proper
26:24yorkshire to spark ideas for their latest afternoon tea creations stefan and sous chef shannon are driving
26:31to a local farm it's really important with our menus that we're ahead of the game we don't want to
26:37be rushing around the last couple of weeks before a menu change so my plan for the next menu we're
26:41going
26:42into the winter season for me rooks rhubarb is the best product available in the world so now it's
26:48shipped out to kitchens in paris and new york i'm really excited to learn more about this amazing
26:53ingredient we want to use on our menu hey robert hi good morning all right nice to see how you
26:58doing
26:58good thanks local lad robert is a fourth generation rhubarb farmer so we've just started harvest last week
27:05okay yeah that's incredible look at that that is going to be beautiful in our desert robert's family
27:14have grown high quality rhubarb here for 140 years so do you grow here in the sheds like yeah do
27:21you want
27:21to have a look yeah absolutely fabulous
27:26look at this okay this is where the magic happens right magic yeah so to speak grown in the pitch
27:36black
27:36harvested by candlelight incredible incredible and why do you harvest it with the the candlelight then
27:42it's always harvested by candlelight so there's no photosynthesis got it got it that keeps the sugar in
27:49the stick rather than going into the leaf how much rhubarb do you actually have in this shed uh it's
27:54quite impressive actually okay can you turn the lights on wow wow no way that's amazing when i
28:03like came on and i saw all the rhubarb it was stunning it was breathtaking it's like a forest of
28:09rhubarb i
28:09love that it's taken me two years to have years to get to this point for this crop wow no
28:15way so the
28:15roots grow outside in the field for two years we dig them up and bring them in all by hand
28:22this yorkshire force rhubarb is grown exclusively in the famous rhubarb triangle between bradford leeds
28:28and wakefield and just here in yorkshire because in the shadow of the pennies cold wet soils further
28:35north to cold further south it's two miles which is like the sweet spot sweet spot yeah amazing right
28:41we'll get back outside turn these lights off so it keeps the quality of the crop absolutely come on
28:47after seeing where the rhubarb is produced the visit has given stephan and shannon some inspiration
28:53we're actually thinking of creating a little flamingo shoe bun filled with loads of different
28:58preparations of this amazing rhubarb so how much rhubarb are you looking for i would say maybe a box or
29:03two a
29:03week to start off yeah yeah that shouldn't be a problem at all awesome it's an honor for us really
29:09that places like grantly hall are using our rhubarb using our name put his name on the menu it's a
29:14great
29:14honor really for us we'll get it back to the hotel and i don't know about you i'm excited to
29:18cook this
29:18for our guests yeah exactly so i think we can really share this amazing story with our front house so
29:23the guests know exactly where the product comes from we're so proud to use it
29:37it's the night before christmas quietly and santa's little helpers shelly and kevin from the guest
29:46experience team are busy spreading christmas magic most people are now relaxing however we've still got
29:52quite a bit of work to do guests staying for christmas day will awaken to a festive treat
29:57it's filled with local items passion fruit curd from the farm down the road we've got some beautiful
30:04lavender honey which again is local just outside thirst and the damson gin and then also some lovely
30:11christmassy shortbread lots of the guests that are here for christmas have stayed before with us
30:20because they know that it's just such a magical time
30:30merry christmas everybody
30:33the big day has finally arrived it's fun working on christmas day as you can probably see we've got a
30:40little bit of holly going on i love working on christmas day i'd rather be here than anywhere else right
30:45now
30:45the guests are more relaxed everyone is happy and to be fair everyone brings chocolates
30:51it's going to be very very busy across the hotel so we need to be super organized a lot of
30:57the guests
30:57are here for the full weekend the team tend to love christmas here although it's a hard time you
31:02know they're spending more time away than they normally would from the family but marek has bigger
31:07concerns i told you don't wear the blue this is wearing today the blue tie i can't believe it
31:13you can work like like this ties this one and general manager nunu is grateful for the intervention
31:21marek apart from being my um the interior stylist marek is also my stylist i've not
31:28spent christmas with my family for 25 years but you know really there's worse things in life i'm alive and
31:35i've you know i have another family here i love working christmas you have all the pre-orders you
31:43just send them down yeah we have a total of six undercovers for lunch in six different restaurants
31:50with at least five different kitchens operating everything's happening at once over the festive period
31:58over half of visitors are repeat guests so the pressure is on to deliver an experience worthy of
32:04their return year after year all right five
32:16santa claus welcome to grantly hall hello there merry christmas everybody
32:25today we opened the door to find a stocking so we've been incredibly lucky this christmas
32:32everybody's like welcome welcome yeah it is welcome home isn't it every single person is just yeah it
32:40is yeah it's like they're not at work wow wow wow what a day guests delighted staff creating magic you
32:49know i go around talking with guests and it's just like i could get a tea in my eyes far
32:54much they're
32:54loving it i love it i love it which is quite a strange one for being love to be at
32:59work on a christmas day
33:00everybody's at home with a family but you know it's magical cheers
33:13coming up i don't feel nervous when i'm sharing the affinity with valeria and richard i just feel
33:19excited will stefan's new pastries hit the sweet spot you've got to try our signature yorkshire horse
33:26rhubarb flamingo hi isaac yes my chief and meet the greeter everyone's talking about see what just
33:33happen with this viral it's a new year at grantly hall
33:56and both the team and their guests are celebrating in style
34:07this is happening i'm so upset but a new year brings a renewed set of goals for the team
34:14in the hotel's pursuit of excellence from january it's it's nice to have that fresh start
34:21and just think about the new year ahead and what goes up decorations in the hotel almost everything's
34:27gone must come down this day free of hard work the single element needs to go
34:36quite sad but you know if you look on the social media how many pictures how many beautiful
34:41families and memories and memories and memories we created it's amazing you know this is all about
34:45isn't it so yeah happy
34:53also sharing the joy of the new year welcome host isaac hello how are you today whose star is definitely
35:03on the rise and now new news got wind of a rumor that it may be about to leave yorkshire's
35:10orbit
35:12isaac um he has gone viral on tick tock after one of our vehicles arrived the other day and
35:19documented it he's been seen over i think now it's 900 000 times i know
35:26Do you have the video?
35:27I do, yes.
35:28Can you look at it?
35:37Wow, that's classic of Isaac, isn't it?
35:39He's famous.
35:42The value of this is just...
35:44Having been given his front of house role by Nunu, Isaac's new internet following confirms
35:50the hotel's general manager knows a good booking when he sees one.
35:55Isaac is a superstar.
35:57He's imperative to us because of how he looks after guests.
36:01He's a natural and he makes people feel absolutely gorgeous.
36:05For Isaac, it's all a bit bewildering for someone who's just doing his day job.
36:10So they came in asking, how are you?
36:13And they were smiling, laughing.
36:15The next thing, what's the plan for the day with us?
36:17He said, the passenger's birthday.
36:20And it's the usual style for me to give them special birthday greetings.
36:25As usual, it's a normal thing.
36:27I never knew that one would go by that.
36:30Where I come from in Nigeria, hospitality is a second nature.
36:35We enjoy entertaining, welcoming guests, making strangers comfortable.
36:42So I grew up with that.
36:44Isaac!
36:45Yes, my chief?
36:46You are the Superman.
36:48Chief, you made it happen.
36:49Have you seen what just happened with this viral?
36:51Chief, I'm scared.
36:53From welcome host to worldwide fame, Isaac is now officially trending.
36:59The guests were just reacting yesterday.
37:01Oh, okay.
37:01We saw you on TikTok.
37:04So can we clone you?
37:08We love you.
37:09Chief, thank you.
37:09You're good.
37:10Thank you, Chief.
37:10Thank you so much.
37:13Thank you, Chief.
37:14It's been a whirlwind experience for a man with one mission on his mind.
37:19Over the time, I've developed that mindset that to make everyone that crossed my path smile.
37:28You know, I've got guests actually checking in.
37:31And they said, you know what?
37:32He was that good.
37:33And the experience is so brilliant.
37:35I go around again.
37:37Where else do you get this?
37:38It's only happened at Gantley Hall.
37:40Trust me.
37:41I was in London for 12 years, so I know.
37:52Grantly's most popular service, their signature afternoon tea, is having its regular menu refresh.
37:58Delicious.
37:59It looks so fresh.
38:01Today, their latest ingredient has just arrived, straight from Rhubarb Rob's Farm.
38:06So I'm just purely washing the rhubarb.
38:09We change the menu six times a year to keep it changing, to keep guests interested.
38:13We have a lot of fun with it.
38:14It's what I love to do.
38:15It's my favourite part of being a pastry chef.
38:17And now the fun begins for pastry team Stefan and Shannon.
38:23Yeah, that's perfect.
38:24I'm really happy with its consistency.
38:26That's spot on.
38:29So, super busy weekend.
38:30We are correcting, finalising the new menu, and then we need to prepare that.
38:34We need to start batching that out.
38:35Menu changes is, to be honest, the busiest time.
38:37We're creating, like, a flamingo shoe bun.
38:40Obviously, the pink connection is the pink colour of the rhubarb.
38:43It's going to be a fun, sort of, design for a cake.
38:45That is going to be the base of our flamingo.
38:47We're going to fill it with two rhubarb preparations.
38:50And then we've got a rhubarb whipped cream to put on top, as well.
38:53So, the idea is to get all those amazing textures and flavours of rhubarb.
38:58We want to serve the best afternoon tea, and there's a lot of pressure to serve the best afternoon tea.
39:04I think that's what keeps us creative, as well.
39:07We always want to try something new, not do something old.
39:10New techniques, new flavours.
39:12I've coloured some white chocolate, a beautiful rhubarb pink colour.
39:17And we're just going to spread this on like this.
39:19And then, simply, take our palette knife and pull down like this.
39:24So, there we have our little flamingo wings.
39:29We've created all those beautiful designs.
39:30It's now about putting them together, putting the finishing touches.
39:34With the five-star level that we're cooking at, you know, when you create a new menu,
39:38not only is it the creation of the dishes to make sure it's spot on,
39:41but it has to be delivered consistency.
39:43Every guest has to receive the same product.
39:49As if designing a rhubarb-inspired menu wasn't enough,
39:52the tea must present their sweet creations to MD Richard and founder Valeria.
39:58No pressure.
40:01Looking forward to seeing what Stefan's done.
40:03Yes.
40:04I don't feel nervous when I'm sharing the afternoon tea with Valeria and Richard.
40:08I just feel excited because, you know, my team and I were working so hard
40:11to create something amazing for the guests.
40:15Valeria is so passionate about afternoon tea that it inspired her to buy the hotel.
40:21It was the first thing when I knew this building was for sale
40:25and I would come in over the little bridge and I just said,
40:28wouldn't it be lovely if we could just turn in and have afternoon tea?
40:32So, it's just fantastic.
40:34But the food is different all the time.
40:37Without Valeria's idea to have afternoon tea at Grant New Hall,
40:40we wouldn't be here.
40:41So, you know, when she comes for afternoon tea,
40:42it's really important for us to make sure that, you know,
40:44she's really happy, she enjoys everything.
40:46Good afternoon.
40:47Good afternoon.
40:48Good afternoon.
40:48Good afternoon.
40:49Great to see you.
40:51Excited about this.
40:52Here we go.
40:53Amazing.
40:54New menu, guys.
40:56So, guys, before I leave you to it and enjoy the afternoon tea,
40:59you've got to try our signature Yorkshire horse rhubarb flamingo.
41:03The star of the show, we always showcase the Yorkshire horse rhubarb.
41:06At this time of year, it's just down the road
41:08and we've gone to visit the farm to fantastic products
41:10and we're proud to serve them.
41:14Tastes magnificent.
41:15Brilliant.
41:16It's wonderful.
41:17Brilliant. Oh, you enjoy it, yeah.
41:18Fantastic.
41:19Absolutely.
41:19Lovely contrast.
41:20I've not tasted rhubarb as good as that.
41:22Oh, fantastic. That's awesome.
41:23I'll be sure I'll stop with that.
41:24Brilliant. Fantastic.
41:25Oh, that's awesome.
41:26Guys, thank you so much.
41:27And honestly, it's been delightful to share this with you
41:30and I'm going to leave you guys to enjoy the rest of your afternoon tea.
41:33Great to see you guys.
41:35Yeah, take care.
41:36Thank you, thank you.
41:37See you, see you, see you seeing us.
41:38That went so well.
41:39It's so important that the owners of the hotel enjoy the signature afternoon tea.
41:44They said it's the best rhubarb Richard's ever had
41:46and for me that's so important, you know, we're showcasing rhubarb.
41:49As a Yorkshire product, we really identify with it, so it's so exciting to just put it on the menu.
41:56Oh, just amazing. Absolutely out of this world. Everything was fabulous.
42:05With the first shoots of spring emerging, attention at Grantley is turning to a busy and vibrant new season ahead.
42:13The new year at Grantley brings more opportunities, more challenges.
42:20The journey's been amazing up to now.
42:22Yes.
42:23But it is just a start.
42:25We've got some good foundations, but a long way to go to get that perfection.
42:30We'll get stronger. We'll get better in every sense.
42:32The goal is to be the best at home in the world.
42:35I want Mum to be proud of me as well. That's what drives me.
42:39I've always been proud of you, darling.
42:42We wish you peace and happiness.
42:46Grantley Hall looks forward to see you soon.
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