All language subtitles for Escape to the Chateau S07 E05 Pop-Up Restaurant, Orangery, Celebration.720p.HDTV.x264-DARKFLiX.English

In the heart
of the French countryside,

a magnificent chateau
stood uncared for and abandoned.

Then, six years ago,
everything changed...

Wow! Oh, Look at that!

...when an intrepid British couple...

Turn, turn, turn, turn.

Wow.
..unlocked its front door...

Everything's gorgeous!

...fell in love with its grandeur
and embarked on an adventure.

It's so incredibly important
to bring it back to life.

Since they moved in, engineer
Dick Strawbridge and his wife,

designer Angel, have transformed
almost all 45 rooms, including

four sumptuous guest suites for
their wedding and events business.

But, despite their hard work, their
dream often resembled a nightmare.

You should not be able
to see the sky out of your roof.

Behind every romantic story
is the reality!

This year, life at the chateau
has been rather different.

I'm on Heron Island!

With no weddings and events
to host...

I think we need
a roof garden up here.

O level mathematics from 1975.

...they can tackle
bigger projects than ever.

This, I'm thinking,
is a big swimming pool.

I've got a headache!

And there are lots
of surprises in store...

THEY SHRIEK

Come on, let's have a little look.
ls that door safe? Will it open?

...as the chateau reveals
more secrets.

I love it. It's so me.

It's time to find out what happens
next in this 21st-century

French fairy tale.

I think this is a good reason
to buy a horse.

ANGEL LAUGHS

In a year like no other, Dick, Angel

and the children have explored the
chateau grounds like never before.

Right, children,
who's putting some wellies on?

And today, the Strawbridges
are off on a brand-new adventure.

OK, family meeting time.
We could go past the domes

and down into the marsh.
Oh, we haven't been there before.

Come on, babe.

We're going for an adventure, dog.
Keep us safe.

DOG BARKS
You see?

Exploration of the 12 acres
around the chateau has created many

family memories - Dorothy
and Arthur's wild-boar hunt...

...collecting sloe berries
for Christmas...

...a summer trip to Heron Island.

Today's mission,
the uncharted marshes.

We're going into the swamps, family.

Houston, we have a problem.
Look how much water there is there.

Oh, my goodness me.

What could possibly go wrong?

Hold on. Arthur, you see this tree?
This tree is actually a bridge.

Not doing so well!
Try and step on the bridge.

Come on, Dorothy, see if
you can walk a tightrope.

Keep your feet like that,
feet on the sides. There we go.

Arthur, that way, keep going,
keep going. Poor old Petale.

Which way are we going, Dick?
Towards the blue thing.

Lead the way.

I've got to tell you,
I think this is lovely.

It feels like a sanctuary.

Two or three years' time,
the children will come here and

this will be their playground, their
own adventure land. You won't be

worried about them at all, will you?

We'll give them an axe and a sharp
knife each and away they go.

No, but this is the sort of place
I used to come to

when I was living in Northern
Ireland. We used to head up into the

middle of nowhere, nice, quiet bits
of woodland and just sort of play.

Dick's childhood recollections,
it seems, are too much to resist.

I am the oldest
and a little bit creaky, but...

Ladies and gentlemen,
Daddy in a tree.

Oh, lovely. Whoo!
BRANCH SNAPS

That's not a good sound when
you're climbing a tree. Oh, my God!

I declare myself the champion
tree climber, 61 and no sense.

How do I get down?
ANGEL LAUGHS

My days ofjumping are gone.

Does anybody know
how to get out of here? Oh, no!

I can't help him, I'm sinking too!

It started so well.
Whoo! We made it!

We made it!

It's an important week
at the chateau,

not just for making new memories but
for celebrating some from the past.

I'm looking through some really
lovely old piccies here, kid.

Look at that. I've not seen
that photograph in ages.

It's ten years since
Dick and Angel met and five

since they tied the knot.

You get more handsome by the day.

I love this photograph of you.
I know!

Who wouldn't fall in love
with that girl?

Arthur Donald when he was born.
Look at that little man.

I'm loving all of these pictures.

It's one of those things that I so
would love. If we did anything this

year, it would be
to organise our photographs.

Angel may want to sort out
the family photos.

Dick, though, has more immediate
anniversary plans in mind.

Married five, together ten.
All these memories, I think

we should decide what we're going to
do for a celebration. Right.

We're not going out because normally
we'd like to go out for a nice sort

of meal and a little trip to
celebrate this. We're not. We're

going to cook in. As for so many
of us, with eating out off the menu,

Dick and Angel are going to
create their own,

with meals from their past.

First meal?
Was pigeon, I know.

It wasn't our first meal,
cos I cooked for you.

Pork belly.

People don't actually know
I wooed her with my pork belly.

The first time I cooked you
pork belly, you were mine.

In true chateau style, Dick

and Angel's anniversary celebration
will feature fun for all the family.

You're thinking
that we have a meal

and we're all kind of
involved in the meal.

Dick's vision,
a pop-up restaurant and kitchen.

In the kitchen,
Grandma, Arthur. Yep.

Front of house, maitre d', Dorothy.
Yep. Main barman, Papi.

I actually think that they genuinely
would love doing it, but I think

what would make it really quite fun
is if we have like a little

kitchen area in the orangerie. I
just think that would be fantastic.

Have our meal in the orangerie?
It hasn't been used this year.

OK, that's good, that's good.
I'll go for that. OK. Great.

The orangerie, after
its recent exterior overhaul,

may be looking stunning
on the outside,

but without the usual
laughter and hubbub of weddings

and events for so many months,

the interior is feeling
rather neglected...

...and very, very quiet.

But Dick's already in his workshop

drawing up a plan
to bring it back to life.

The orangerie.

When we're in the middle of wedding
season, we have five tables of 16.

The back's a little kitchenette,
which is my service kitchen,

because everything gets done in
the main kitchen and brought across.

But what we're doing now is
we're going to have a little

table for a tete-a-tete,
Angela and I.

And then on this side
we're going to have Grandma

and Arthur doing all the cooking,
so there's going to have to be

work surfaces, kitchens
and then the pass.

Over here's going to be
Grandad and Dorothy doing

the front-of-house service.

And we'll be sitting over here being
romantic. It's going to be lovely.

Over at the orangerie, chateau
helper Quentin is on hand to help

turn Dick's dinner-a-deux vision,
with pop-up kitchen, into a reality.

Right. Cooking stuff here.
Yes.

That along there's bar service.
So, and then we're over there.

Capturing the atmosphere of Dick

and Angel's favourite
open-plan restaurants...

Next is the cooker.

...known as cuisine ouverte...

No, no, no, here, like this.

...means everything is on view
to the customer.

Right, swing it round.

There's something nice about
sort of everybody seeing everything

that's just sort of...
It's like theatre for us.

As long as it's not a comedy!

That whole work surface
has to come down.

You've got to do yours, as
well. It's not a spectator sport.

Make yours come up, as well.

It's on.

OK, that works for me.

That's the basis of our kitchen
starting to come together, OK?

This extra-special
bespoke fine-dining space

is starting to take shape.

Looks different already. You could
see that as a kitchen, Quentin.

Bringing the orangerie's interior
back to life,

the place where they celebrated
their wedding five years ago,

is one thing, but Dick has something
else up his sleeve, a special

gift for Angel
that he wants to keep secret.

Fifth wedding anniversary is wood.

OK, so the answer is let's do
something romantic with wood.

It might not be every girl's dream,

but Dick's planning a unique
addition to the orangerie's new -

and much loved by Angel -
cross-gabled roof.

We have got three points here.

At some stage in the dim
and distant past there would have

been a finial on top of that.
And a finial is a thing of beauty.

We've got a couple
on the main chateau, we've got

them on top of the tower. Finials
are very artistic. It's a statement.

And normally what you'd expect
to get is something like a ball

and another bit and then maybe
a big spiky bit on the top.

The price made my eyes water.

So, Plan B.

And this may not work,
this is very much experimental.

It's a leg for a table.

Balls for the bottom of seats.

And what I was thinking,
can I make finials out of these?

This is a hardwood, a temperate
hardwood, it's beech, so it'll last.

My big problem is, every time you
see a finial it's got a point on the

end. That's my problem.

And I've set myself the challenge
of making a point.

I've been a bit naughty.
I've bought myself another toy.

For less than the cost of buying
one new finial, Dick has got

himself a not-so-new
wood-turning lathe.

This has seen some service.

It looks really rather old.

It is. But the beauty of this is
it's got a lot of life left in it.

The old man that I picked it up
from, a bit worrying,

he had bits of fingers and things
missing, but that's another story.

Anything that goes on this
can be fixed,

and that is a seriously
beautiful thing.

That bearing needs
a bit of attention.

But from my perspective,
we're in business.

I am not an expert
by any stretch in wood-turning.

What I want to do
to begin with is to see

if I can just start making a point.

Here we go.

Let me see.

Wood-turning is all about
practice, practice, practice.

I just had a thought. I'm going to
collect this, because beech

smoked pigeon is going to be
exactly what we want for the meal.

Nothing's wasted.

That doesn't look too terrible.
It's getting more pointy.

There's a rather large and unusual
delivery arriving at the chateau.

Not another tool
for Dick's workshop...

...but an enchanting addition
to Dick and Angel's wedding

and events business.

Whoa, look at this!

Hello!

Wow.
Love it.

Angel's acquired a replica
Victorian landaulet carriage.

That's pretty special. Wow.
This is quite exciting, isn't it?

I wasn't looking for a carriage.
However, I saw this,

and the owners are actually moving
and were so sort of...really

wanted, you know, it
to go to a new home.

And, like, you know me.

I know you! I'd hate to have seen
the carriage homeless.

Just as previous
chateau owners the Baglionis

might have travelled
in something like this, now future

brides can be transported
in true fairy-tale style.

I actually felt sick
when that was coming down!

But the first outing
is just for the family.

Go on, in you go, in you go.

Put that foot on the wheel,
put that on the wheel.

There you go, you're on.

Careful, that's the brake.

And Angel's keen to test
their purchase for comfort.

Look at Mummy. Mummy's in there.
Wait a second, wait a second.

No, don't pull me!
LAUGHS

Oh, this is quite fabulous.
Once around the moat, please.

"Once around the moat"!

HE STRAINS
We're off. Whoo-whoo!

Giddy up, giddy up, Daddy!

I think this is a good reason
to buy a horse.

I'm going to take you
in the moat, be prepared.

ANGEL LAUGHS

Angel's decided
the whole family should look

the part for their anniversary meal.

Mum and Arthur are going to be
in the kitchen, and Dad

and Dorothy, they're going to be
front of house.

And being transported back in time
by the carriage has given her

some inspiration.

Everyone's going to have an apron
and everyone's going to have a

little cap, and I think
they're going to think

it's super, super cute.

Five years on from the wedding,
Angel's giving a nod

to their nuptials by using leftover
material from the boys' outfits.

When we got married, I bought
an end-of-range tweed that Dick

had his suit made from and Arthur
had his little waistcoat and

little trousers from, as well.

Look!
LAUGHS

Awww!

I've never made hats, ever,
because they always look complicated

and I just thought
I probably couldn't do it.

The flat cap is actually
made from two sections.

Honestly, that is it.

Right, piece one.

Lovely. And piece two.

OK, so already you can see my hat.
Cool, innit?

Right, but what I just want to
put...cos I think it looks quite

nice in there, just
a little bit of bias binding.

It does give it
a little bit of shape.

So...what I need to do now
is my side of my hat.

This kind of feels quite exciting,
that Mum and Dad and Arthur

and Dorothy are going to be wearing
little bits of the material

peppered through their outfits, and
itjust... I don't know, it brings

a smile to my face, and I think it
will bring a smile to Dick's face.

I'm going to try it on!

A little flat cap.

Dick and Angel are planning
a menu with a difference

for their stay-at-home spread,

with each dish a special memory
from their ten-year romance.

We had gizzards when we were
searching for the chateau.

So that's got some history for us.
Then we've got a soup. Mushroom.

Then we've got pork and boudin noir.

We're going to have a second.
It's smoked pigeon.

And pudding, tiramisu!

As only the finest ingredients
will do, Dick's headed to the

walled garden to pick
the cream of his vegetable crop.

The garden looks very different
in the autumn,

especially late autumn.
It's getting ready for the winter.

But we still have got
quite a lot we can eat here.

Carrots, that's all I need.

Everything we don't use
goes back to compost.

I need something
to go with the pigeon,

and so I was thinking...
that kale is looking lovely.

Look how green that is.
You just know that's going to be

good for you. There we go.
And finally, I need some celery.

I think we'lljust take this end.

Put a knife to it.

I think that's me done.

As one of Dick's dishes
is slow-cooked,

he needs to get started right away.

I could tell Angela and I
were a match made in heaven

when I wooed her with
my pork belly that I cooked.

You know it's special!

Right, one of the courses
we're going to have is going to be

a homage to that, and it's pork
and black pudding. But they don't

have black pudding in France.
Instead, they have boudin noir.

So, this is actually the first time
I'll have cooked this dish,

cos it's slightly different.

This is not a meal to rush,
because I'm popping the pork

belly in very, very low
and it'll be in there for the best

part of eight hours overnight,
just to cook very slowly.

The pork belly will be spending
the night on a bed of chateau veg.

Celery, carrots, onion, chopped,
put underneath there.

I've set this on top of it.

I'm going to now basically
fill this with water,

cover it in tinfoil
and stick it in the oven.

Really slow cooking.

Angel, with Arthur
and Dorothy's help...

Right, come round here.
..Is making special chocolates.

Look what Mummy has got out.

You know why that's important,
that picture, don't you?

Are you going to be
my apprentices?

And are we going to
make some for our anniversary?

First job, break this up for me.

No, in the pan, please, in the pan.

Now it's passed the taste test,
Angel needs to melt the chocolate...

...while there's still some left.

No!
LAUGHS

Here we go.

Thank you very much, Arthur Donald.

OK, right, Mummy's got
this printer upstairs

and it's just like a normal printer,
like the ones you

have at school, but it's never, ever
had real ink through it,

and what it's got - this is what
I wanted to show you - is...

I know! I want blue.

They're ink cartridges.
But it's food colouring!

We've got one picture that Daddy
absolutely loves of yous two.

The photos have been printed
on edible transfer sheets.

When chocolate's poured on the top,
the images transfer as if by magic.

Right, put your hand on that
and follow Mummy. Go up.

Right. Brilliant, Dorothy!

OK, can I just finish that?
You did that perfectly, Dodes.

OK, right, and what I'm going to
do... Right, Arthur, go for it.

You've got to work quite quickly
when you're doing this, actually.

Can I finish this off now quickly,
just to give it a quick...?

Is this cool?

It is absolutely
satisfying, isn't it?

Erm, erm...

“Stop!

No!
THEY LAUGH

Dick, with points perfected, is
putting the finishing touches to the

finials for the orangerie, his
surprise anniversary gift for Angel.

Here we go.

As they're a secret, he's not only
in charge of construction

but paintwork, too.

I'm not usually allowed
to do the painting,

but you can't half-do
a pressy, can you?

While his fifth wedding anniversary
gift is, appropriately, made

of wood, the finish is the colour of
tin, for their ten years together.

There's a reason why I'm not
trusted with these bits.

That works. That's done.
Looks all right.

It's a long way UP!

Next one. What have I done with it?

With their anniversary night in at
the orangerie

just around the corner,

Dick's found a unique
way to deliver Angel's gift.

I'm taking you on a date.

Got to concentrate on my driving.
This is very relaxing.

Don't say I don't know how
to show you a good time.

Roofer mate Steve in place,

little does Angel know she is
about to adorn the orangerie

with a final finishing flourish.

Where's my wife? I'm here.

Oh, my goodness!
Absolutely just gorgeous.

Very clever. It's quite ceremonious,
isn't it? You hold that. Yeah.

SHE SINGS A FANFARE

We're going up. I've not been
up here since the roof was done.

Wow.

But the course of true love never
did run smooth. Oops!

That's as far as we go.

We are just a little bit short.

I'm going to bring us down.

That's the front. Right. There we
go. Hope it fits in that hole.

Here we go.

ANGEL LAUGHS

It looks great!
Oh, well done.

Do you know
what? The surprise is the bad part

about this! Oh, well,
unbelievably!

Oh, I just think it looks
great. Well done.

Having been separated from its
finials for decades, Angel's beloved

19th-century orangerie is now fully
restored to its original glory.

For their celebratory meal,
Angel's chosen the classic

Italian dessert that played
a part in how she won Dick's heart.

Out of all the desserts in the
world, we actually have got a little

favourite, which is tiramisu.

And her choice of presentation
should whip up a few fond memories.

I'm going to make it in teacups,
because it was a teacup

with a chocolate in, and champagne,
that wooed Mr Strawbridge.

Full of the deliciously decadent
ingredients of sugar, cream,

masala and mascarpone... Yum.

...it may be a simple desert,
but, made right, it's unforgettable.

Oh, it smells so good. Mmm.

This is one of those things,

if you've got the ingredients in,
it's quick, delicious, yummy.

I am going to put grated
chocolate on there.

But that's going to
be Arthur's job.

He's going to decorate these for me.

Mmm.

SHE LAUGHS

That makes me happy-

On the night, Arthur will finish
the tiramisu off with

picture-perfect chocolate toppers
he and Dorothy helped make.

If there is anything in my life that
has probably captured as many

memories as, you know,
as a photograph, it is

printing it on chocolate.

I literally have printed chocolates
for every special occasion,

for like a decade.

And this extra-special
celebration is no exception.

As well as featuring a photo from
the first time Dick and Angel met,

Dorothy and Arthur also get to be
stars of these sweet treats.

Children on chocolate. It doesn't
get sweeter than that, does it?

With thousands more family snaps
stored on the computer,

Dick's building a customised chest
to hold prints of their favourites.

A very simple little wooden box.
The children saw it in the car

and the first thing they said was,
"Oh, look, a treasure box."

In here, across this way,
we're going to have photo albums.

Something in here with pictures
hanging down. That's the principle.

I have got...

This is a leftover piece of wood
from making the library.

But if we have a number of these
along there...

It's a nice piece of oak. If this is
stained,

all in all it'll look
lovely.

Measure twice, cut once.

I may just get away with this.
Maybe enough here for all of these.

Ho-ho! Rather be lucky than smart.

That'll work.

And to ensure that this
important keepsake lasts,

Dick isn't rushing the job.

There's a bit of time invested
in this,

but, when we go back to
Northern Ireland, we get out

the photographs and they're all in
old leather suitcases,

but there's hours and hours having
fun looking through them.

But while a craftsman's skills
might be perfect,

the same can't always be
said for the materials.

HE CHUCKLES
That's interesting.

A slight bow on that.

With all the spines tweaked to
fit...

COUNTS UNDER HIS BREATH
Seven albums.

Dick's crafted a beautifully bespoke
family photo box.

Right.

Wasting no time, Angel's filling it
with a multitude of memories.

Hey, that's the one I want.
That one.

That's the day that we took
the keys for the house -

the third member
in our relationship.

With so many photos to choose from,

it's been a tricky task
to filter her favourites.

SHE LAUGHS
Honestly, my head feels

like it's going to explode with just
sort of memories.

Arthur's school pictures.

And Angel has a plan to
properly preserve all

the snaps for years to come.

Laminating - the really good,
utilitarian thing to do to them!

When you've got a photo album
and the kids come

and they're looking through them
a little bit roughly,

with sticky fingers, you do kind of
go, "Oh, the photos, the photos!"

I want everyone to sit
and enjoy them. That's my plan.

And they'll all be
going in the carefully crafted box.

This was one job Dick
wasn't grumpy about.

A bit of Mr Strawbridge TLC and
a little bit of organisation

from me. What's going to be lovely
about this is it doesn't matter

if it's a little, you know,
passport picture, or something.

I'm going to put this on top of it
and hang it in here.

Oh, it's just... It's perfect.

The trip that started Dick
and Angel's love affair with

France has inspired the choice
of starter for their meal.

The first holiday Angela and I had
together, we were all loved up,

it was romantic, it was wonderful.
And the very first place we went to

was a very posh little restaurant

and they had a thing called sort of
a mushroom cappuccino.

It was absolutely yummy.

This is dried mushroom mix.
It's going to be very creamy.

A lump of butter that is excessive.

But, after ten years, I think
we deserve it.

This is easy cooking.

For Dick,
working in the professional kitchen

is like visiting an old friend.
It's nice being back here.

It's the first event we've done
this year. We miss it.

I want a little bit of garlic,
not too much.

My mum's always saying
we use too much garlic.

And to complete a cappuccino...

That's just a pot of decadence,
isn't it? In we go.

It looks like a cappuccino, nearly.

Mushroom cappuccino perfectly
percolated,

Dick can turn
his attention to the main.

Very, very slow-cooked pork.

Comes straight off the bone.

When we were
up in London, before the children,

we'd always make time to have
a bit of quality time.

That would usually involve getting
something to eat and just chilling.

With the meal coming together,

Angel's on a quest to find some
finishing touches for the orangerie.

I adore sort
of the forms of the pampas.

It looks so beautiful.

And she's got a novel trick to
tackle the pampas' flyaway fronds.

A little bit of hairspray, you
know. This just secures it,

because it really comes off. Um,
and it gets up your nose.

I love the smell of it.
It just reminds me

of, you know, hair salons
where they're having a purple rinse.

I have missed getting
all of the flowers

together for all of the brides
this year.

And this has sort of given us a
bit of an excuse

to give the
orangerie a bit of TLC.

Right, lovely.

It's not just the pampas grass
that Angel's keen to style

the orangerie with - she's also
foraging deep in the forest.

We've had a lot of use out
of the bamboo, over the years.

And the kids - 0h,
they think it's magical in here

and it is - magical
and full of spiders.

Agh! Right.

Hello!

This year, as Dick and Angel
can't go out

to celebrate their anniversary,

the whole family are creating
a special

restaurant in the orangerie.

Now, all Angel needs to do

is transform the room
into a romantic space.

Cable ties are a little

lovely trick for everything.

Look, ta-dah!
SHE LAUGHS

With bamboo bouquets bringing
the place to life,

Angel wants this evening's
celebratory meal

to be special for everyone.

I do get such joy from seeing

other people happy,
and I think that's why

I'm so looking forward
to tonight, because

Mum and Dad, they have not been out
of the house really since the start

of the year, since March.

And this cutlery set,

my mum and dad gave it
to us for our wedding,

and it was their wedding present.

We really look after it, and it
only comes out at special occasions.

For Angel, though, creating new
memories is just as important

as recalling old ones, and that,
as always, comes down to the detail.

It does feel like a lot of work
for a meal,

but it's kind of like all
the family are involved.

Arthur and Dorothy, and my mum
and dad, are just super excited,

and that's lovely.

With Angel's finishing touches
almost complete...

God, the kids are going to have
such a ball!

It's just going to be a real, real,

real giggle tonight.

...over at the chateau,

Dick's also got some
final prep to do...

Shake it out, and let's have a look.

...to perfect his pork belly.

Egg sticks to the flour,

pop it into the breadcrumbs.

Pop it in here, ready to go.

It's interesting because, you know,
we haven't had any events.

This is... You can feel
the excitement of tonight.

Everybody's looking forward to
the orangerie

being filled with laughter and fun.

But before the night kicks off,

Dick and Angel have a surprise

they want to share with
Dorothy and Arthur...

Well done!

...the last ten years,
captured in the new

Strawbridge Photos de Famille.

Shall we have a look?

Oh, this is definitely old ones.
Ha-ha-ha!

THEY LAUGH
That's Arthur!

You were so pretty.

THEY LAUGH

LAUGHTER CONTINUES

Oh, look, have a look at
that picture.

How beautiful does your mummy look?

Breathtaking.

THEY LAUGH

When we arrived, remember, it's the
first wedding at the chateau.

In a French wedding, when
the bride and groom arrive

for the wedding breakfast, what
happens is, everybody stands up

and they wave their napkins
in the air and go, "Woo!".

And, so, the last people to come in
were Mummy and Daddy.

And when we came in,
everybody was doing that,

and every wedding that's ever
taken place at the chateau since,

people do that.
They all stand up and they wave,

and they have to make a lot of noise
and go cheering.

THEY CHEER
Yay! I like that!

As darkness falls, the stage is

nearly set for the new opulent

orangerie's inaugural event...

Ta-da! Ha-ha-ha!

...Dick and Angel's
anniversary dinner.

Right... Oh!

The orangerie, that has waited
patiently for events to host,

has been transformed.

The family's hard work
has paid off...

Oh, my God!

...as, once again, the 19th-century

room is filled with love,

light and laughter.

THEY LAUGH

What was being used as a storage
space now boasts a bright new

pop-up kitchen and service area,

fit for fine-dining,
Strawbridge-style.

This is...
EXCITED CHATTER

Dressed with the foliage
from the chateau's grounds -

and Angel's designer touch -

the effect in the dining area

is simple, elegant and magical.

Oh, my goodness me! That is...

But first things first, Dorothy

can't wait to get into costume
for the big night in.

There's one for everybody.
Arthur, apron,

because you're going to be
doing cheffy stuff.

Well, actually, Dorothy can style
you, actually, if you want, so...

And there's a run-through

of the menu for the troops.

The first course is duck gizzards

and rose jelly.

Exactly.

But it's the final course that's

really perplexing
budding chef Arthur.

Me too, Arthur!
THEY LAUGH

Well, I'm going
to be like this...

Mwah! Mwah! Arthur!

Team briefed and ready,

Dick and Angel retire to the
chateau to dress for dinner.

You look very handsome,
and I love you.

And Dick's got one last surprise.

Your chariot awaits, literally!
SHE LAUGHS

Ah, the tractor, and Dad!
SHE LAUGHS

He looks good, doesn't he?
Hello, Papi! Oh, my goodness me!

How did the ladies do it in a dress?

Drive on, please, sir! Drive on!

Oh!

SHE LAUGHS

Here they come!

Come on, madam.
Dressed to the nines,

they're ready to celebrate
ten years together

with the whole family.

Would you like to dine, madam?

Yes, please, darling.
OK, let's go for this.

Oh, my goodness!

Hello!
I'm going to take you to your table.

Oh, yes, please.

We have gin and tonic.

Oh, perfect! I would love a gin
and tonic. I'd love that. Yes.

This is honestly the best
chef's table I've ever been to.

Darling, I'm set for the evening.

Dread to think what the bill's
going to be like tonight!

In the kitchen, sous-chef Arthur
is keeping an eye on Grandma,

and the sizzling gizzards.

Thank you, gorgeous. Oh! Thank you.

Your very good health, my girl.
Love you.

Ten years ago, when you gave me
my first kiss, girl!

SHE LAUGHS
Who'd have thought this?

Oh, thank you! The amuse-bouche.

That's the amuse-bouche.
It looks gorgeous!

While Dick and Angel
savour the flavours,

Arthur and Jenny are
onto the next course.

Is it hot? Not quite?

Is it perfect?

Well, just like you!

Darling, this is a taste of
the future.

Arthur did want to turn the
orangerie into Arthur's restaurant,

didn't he? Yes. So, this is good.

Oh! This smells

absolutely wonderful! Well done.

First time we had this? Oh!
Aragon, top of a hill, yeah?

Aspiring chef Arthur is all about

professional presentation...

Doing a grand job.

...and Dorothy, having watched
her parents host numerous events

at the chateau over the years,

is already showing expert

hospitality skills.

ANGEL LAUGHS

And what is this?

A boo belly?
Oh, I love that.

I'd
like you to pop a kiss right there.

Ha-ha-ha!

HE RINGS BELL

I'm coming back to this restaurant.

While the pigeon has passed the
taste test with Dick and Angel...

Try that. Tell me what you think,
what flavours?

What do you think?

Really good, isn't it?
Yeah. You taste the smoke?

You did that.

Well done.
I'm very, very proud. Well done.

Mwah! You're my big boy.
So proud of you. Come here,

We're so proud of you. I have had
such a special evening. Thank you.

And to round it all off,

personalised pudding, for six.

This is for Grandma,

and this is for Grandad.

Oh, that's lovely!

You are so beautiful,

I could eat you all up.
SHE GIGGLES

Tiramisu!

Oh, babe, thank you so much!

As it's Dorothy
and Arthur's bedtime...

Thank you for making

our anniversary lovely.

He wants it every week! Oh, he
wants it... Have you realised this?

Every weekend, now, he wants this.

...Dick and Angel can enjoy
some alone time...

Take a seat, take a seat.

I'll bring the next course to you.
SHE LAUGHS

Are you seated? I am.

SHE GASPS

...and that mysterious final course.

Oh, romantic cheese!

Ha-ha! Ah! This is... Oh, heaven!

Oh, darling! Do you think
we'll get through that tonight?

Listen...

That's just perfect.

What we doing next Saturday,
then, at the restaurant?

THEY LAUGH

Next time...

Christmas is coming.

How's that look? Perfect!

There are tasty traditions...

Look what Daddy's got in his pocket.

...cracking customs...

Your very good health.
Merry Christmas! Merry Christmas!

...family favourites,

and a winter wonderland.

Woo!

Agh!

Subtitles by Red Bee Media