All language subtitles for Escape to the Chateau S09E02

In the heart of the
French countryside,

a magnificent chateau has been
lovingly brought back to life

by an intrepid British couple.

Come on Mrs!

Engineer Dick Straw bridge,
and his wife, designer Angel.

This is the magic.

Over the past eight years,

over 50 beautiful spaces
have been rebuilt,

restored or reimagined.

Smile for mummy! Smile.

The enormous leaking roof...

That's a bad sign. Sunlight coming
through the holes is not good.

...now safe for another 100 years.

The chateau's towering walls...

...almost restored
to their former glory.

Honestly, I can't... You're happy
with that. It's exactly right.

Service!

Their hard work not only helping
create a successful

wedding and events business...

People are smiling and they're
crying

and they're hugging and
they're drinking bubbly

and you know what?
This house was meant to do that.

...but also, an extraordinary
family home,

bursting with love...

Up. Oh, Oh...Oh.

...joy and laughter.

THEY LAUGH

Now it's time for
the final chapter

in this French fairy-tale.

One that is packed with
new adventures...

What happens in workshop stays
in the workshop.

...mysteries...

...plans...

High ceiling makes me
want to have a swing.

...and problems.

Oh, no. Argh.
THEY LAUGH

But best of all, a happy ending.

It may be two and
a half years' late...

...but the wedding season at
the chateau

is about to begin again.

Right, all little twigs
and everything

to be picked up as well,
family.

DICK LAUGHS

And for the Straw bridge family
and their helpers,

when there's a wedding,
there's weeding -

two and a half years' worth.

Got a little beetle here.

Though for eight-year-old Dorothy,
it's all rather exciting.

This is actually quite fun,
I like it.

I'm liking that you're liking it.

Look at that weed.

But what to weed or not to weed,
is another question.

If you find the violets,
leave them in here -

this is the only one we can keep in.
Really?

Yeah.

Well, they look so beautiful,
if the rest of the ugly stuff

is away, they will look lovely.

I quite like the grass as well,
should we leave some of that in?

Grass and dandelions too.

You've got so much sense
of humour. Give me a kiss.

Yeah.

But clearing the weeds from over
100 square metres

of gravel is one thing...

...getting the chateau into
ship-shape condition, quite another.

Wedding is in nine clays.

We've got jean Bertrand coming
to get rid of these boxes of slates

and putting them round the back.

We've got gravel coming on Monday
or Tuesday.

People arriving on Thursday
and we are still weeding,

still cleaning,

and I know everything's going to be
fantastic and perfect.

I'm just not going to look that way,
just not looking that way.

Seven years ago,
Dick and Angel were just as busy,

preparing the chateau for their own
wedding day.

CHEERS

We're married!

Since then, they've hosted
almost 40 weddings.

And had in place a well-practiced
plan that ensured

everything ran like clockwork.

Should we go on a date to work?
THEY LAUGH

Now weddings are back up
and running again...

Hello, baby.
Hi, gorgeous.

...Dick and Angel are once more
making sure

every I's dotted and t crossed.

Right, how are we doing?
I'm happy.

I feel like I'm getting on top
of things as well.

It's been a bit foggy.
I've been a bit out of practice.

Honestly! But I have everything now.
Have you?

I actually feel a bit organised.

Good, good. So you know how many
people are coming?

58 people for the first wedding.

Oh, that's...

Eight of those are children,
and two are vegan.

Um, they're arriving Friday,
late afternoon.

So how many people are we looking
after on Friday evening?

So, it's just the two girls
and their mums.

Lovely. That's nice.

It's lovely. Then on Saturday, there
are seven bridesmaids arriving.

Ancl then everybody else
is turning up at...?

11:30.

So, it is 11 :30,
12 o'clock ceremony,

two o'clock over at the Orangery
and then it's wedding breakfast.

Where are they going to
get prepared?

Honeymoon Suite and Botanical Suite
and they're not going to see

each other until they meet on the
stairs.

Lovely. Oh, God! Getting quite
tearful thinking about it.

Are they having separate breakfasts?
Yes, they are.

SHE LAUGHS

OK, good. I just think it does
feel like it's the first...

The first wedding again.
It feels like our wedding.

This Wedding's going to be fun.

So, while roofer mate Steve and
render Rob race against the clock...

...and Angel's father, Papi Steve,
helps tidy the 12 acres of land

around the chateau...

...Dick and Angel focus their energy
on ensuring every other detail's

'wedding ready',

from spots of rust...

...to fishing spots.

Every wedding, between the meal
and the evening function,

people just relax around the place.

Lots of people fish.

There's lots of fish in there
for them to catch so...

I can't really ask them to fish
through the brambles.

Natasha and Victoria have been
waiting four years.

You know, that's... Bless them.

This has to be the best clay
they've ever had,

that's really important to us.

Angela loves the whole liaising
with the brides

and making sure she understands
what they want

and giving it to them exactly.

I'm much more behind the scenes,

but I also get to do celebrant,

which was...something I never
thought I'd ever do.

But somebody has to be the
master of ceremonies

for the celebration,
and I love it.

Because it's my job just
to keep everybody calm

and happy and then take them
through the celebration.

I've clone one with, uh,
a little two-year-old,

holding a little two-year-old while
her parents were getting married,

that was lovely.

Ancl you see grown men unable
to say their words

because they're in tears.

It's just such
a whole mixture of things,

but it is such a privilege.

150 years ago,
the original owners of the chateau,

the Baglioni family,

would have entertained their
guests to tea

in the chateau's Orangery.

Today, it's still being used
for entertaining,

but on a slightly larger scale.

Right. Loads of space.
Yeah.

This one needs to come this way
a little bit.

In a few days' time,
a seven course feast

will be served in here
to 58 wedding guests.

One two three.

That is if Angel, Sasha and Meredith
can get between the tables.

OK, we're good, Sash walk through.

Hold on, more importantly,
let me walk through - sit down.

Sit down and don't tuck
yourself in nicely

because people don't do that when
they're drinking.

Oh. I can walk through, hold on,
I can nearly walk through this way.

Right, let's leave this one for
the minute.

OK, sit here.

Yeah.

We've got a lot of room
at the back.

Not even testing that one.

OK. Let's move this one this way.

Right one, two, three.

And as this is the first
of 12 weddings,

Angel carefully marks the floor
with every table's

perfect position.

Because we don't have a space
to play with,

the positioning of the tables
is absolutely paramount.

So now we've clone our checks we know
we can all walk down the aisle,

so the wedding is definitely
going to happen.

Back at the chateau, retired
Lieutenant Colonel Dick Straw bridge

is busy preparing the catering
kitchen with military precision.

And, among the seven courses
he'll be serving,

is a very, very local cheese.

All the milk in the Mayenne comes
to the end of the road to

the fromagerie.

It's something ridiculous like they
make 100,000 cheeses a clay.

Dick might not need that many,
but as he and is sous chef

will be preparing over 500 dishes,

he's getting ready for battle.

Right, this is the master plan.

First bit of catering we have to
worry about is the canapes.

Not long after the first
wave comes in

and that's our baked cheese
from the end of the road

with toasted spiced seeds.

Then we're going for
a roasted tomato soup

with, uh, croutons
and Herbes de Provence.

After that, we've got cured salmon,
beetroot cured salmon

with salad and a honey mustard
dressing.

Trou Normand, that's basically
a palette cleanser

before the main course.

Um, roast beef fillets, potatoes,
too much butter - that's essential,

salad ancl horseradish creme fraiche.

Then the little sort of,
to aid digestion,

we have a salad which will be
an orange and a chicory

and a sesame seed salad, which means
that those acids go into your tummy

and help you digest the big lump of
beef you've just eaten.

And then we come across for
the desserts over here.

It's almost like I haven't stopped.

2019 was the last time we did this
and it was going really well

and we knew what we were doing.

Everything was sorted out,
then you stop,

that's two and a half years
of forgetting.

But as soon as we step into
this kitchen again,

it's here, it's all ready.

Everything's where it should be
and that's quite nice,

it's nice to be back.

On the first floor of the chateau,

the Honeymoon Suite has been cleared

and its 75 square metre oak
floor treated

to two coats of fresh varnish.

It looks really big, doesn't it?
It looks massive!

Are you ready to sort
of clutter it up again?

I know, that's what we do best.

Let's get the rug in.
OK.

And, as soon as the carpet's
clean...

...it's once again down to
the details.

Oh, I like symmetry.

So where would you like it,
on the carpet or...?

Yeah, on the carpet.
That is symmetrical.

A little bit this way.

Just not much, your way.

There we go.
Ah, now I see.

See, I'm just looking at this
and I'm just thinking -

wedding picture.

And, still thinking about photos...

If it's not symmetrical, Sasha,
the wedding is ruined.

THEY LAUGH

...Angel and Sasha dress the room
with the ideal image in mind.

Right, that's lovely.

I've still got a bit of dressing
to do, but you know what?

It didn't take long,
this is coming back.

Definitely.
Right, fantastic.

Over at the Orangery, Dick's been
giving the 19th century building

some 21st century electrical
ambience.

And he's hoping it's atmospheric
enough for Angel.

I've left the ladders up. Yes.

Because I don't know if you're
going to like the lights.

Let's have a look.

Would you like them both on or would
you like festoons or twinklies?

I'd like to see them both
on, please.

Both, OK.

Right here we go,
if I can find them!

All lights on.

Dick it looks beautiful,

I'd forgotten how lovely it looks
at this time.

You're so clever.

I know, I know. Um...

This is an hour after first dance,
OK?

But there is a moment
and it's in a little bit

when the sun goes down,

when all of a sudden this
feels too bright.

Right. Yeah. What would, if you want
to shout through the door

a request, I'll flick switches
for you. OK, OK.

Festoons off, then.

Gorgeous.

That's the low twinkle light.

That's...that's good.

Now I'd like the sun to go down
so I brought some...

OK, I can't arrange that,
you're on your own.

"I've brought some wine, so we can
just watch it go and wait.

That's good. But this is good,
this is good.

And with the wine,
a chance for both of them

to stop and breathe.

Right, there you go. Oh!

Good health. That is so pretty.

We've got to savour this peace
because, um,

it's going to get manic in here.

For the first time in two
and a half years,

Dick and Angel are hosting
a wedding.

And with 58 guests to entertain,
it's a good time to dig out

Angel's vast collection of
vintage china.

OK, let's set up a couple.

But it's not just Angel's
crockery that's being

brought back into commission.

There is work going on everywhere.

Literally every little pocket
of the chateau,

of the orangery, the gardens,

the front of the house,
there's something going on.

There's somebody sort
of beavering away.

Ancl it's just an absolute
hive of activity

and when we get to the stage
of when we are laying out

the china in the Orangery,

we know there's going to be a
wedding in a couple of clays

and that always excites me.

Right.

Okay do key.

Every bit of china is a mismatch,

but as Angel's a stickler
for detail,

she takes time to find
the perfect fit.

Left...

I think that one goes better with
that, that one goes with that.

You also want them complementing
each other,

all looking nice, I have to say.

But it's about more than
just good looks.

I've got a lot of memories
with my china, you know,

because I've been collecting since
I was about five-years-old

and I like the mix-match of it all,
it's what I grew up with, you know.

Mum always had different
types of china.

We had a couple from one set,
bits broke,

we had a couple from the other and,
you know, it's fashionable now

but it's just what I've known.

But there's one bit that
you can't mix and match,

in my opinion, and it is the cup and
saucer

because every cup and saucer
has a different,

a different sized bottom
and it needs the saucer

to be able to sit and fit in.

Ancl if you try and mix and match,
you know, if I try and put

this one in here, it's going to be
far too big

and it's going to do that and it's
going to really stress me out.

So, it's the only bit that has
to be matched together

and it is a bit fiddly.

Where's the cup...?

Outside, to Dick and Angel's
enormous relief,

the render on the side of
the chateau is finally finished.

There's still work to do at
the rear,

but as far as Angel's concerned,

the chateau is picture perfect...

...once the scaffolding's been
removed

and a space for the old roof
slates been made.

All of the slates that have come
off have

to be stored somewhere.

So, we're going to be moving
a lot of stuff

and then we're going to spread
our gravel out.

By the chateau gates,
a mountain of gravel is delivered.

Daddy's up first. Daddy's up first.

And, once it's stopped being used as
a playground...

Yay!

...carefully carried through
the gates.

And used to tidy the terrain
around the sides of the chateau.

Unfortunately for Dick,

the last bit's down to him
and Petale.

You're useless, aren't you, dog?

Eh?

You only clig mice, you're no good
for gravel.

Upstairs in the Honeymoon Suite,
the arrival of a new rug

is offering Angel some unexpected
aesthetic options.

Now I'm like, is that going to look
better?

So, the only way to actually tell

is to change it, I'm afraid.

OK. So, it won't take long.

Let's get this over here.

One, two, three.

It looks bigger.

It does, doesn't it?
Yeah.

Whoa! OK.

I absolutely love it.
Oh, yes!

In the kitchen, Dick's keen
to get ahead.

Because with seven courses to
prepare, every little bit helps...

...like toasting the almonds,
sunflower and pumpkin seeds

for the top of the cheese.

These are starting to brown nicely.

Which he's then coating in
a splash of salty,

and rather smoky...

Hello. Hey, hey, heY!

...soy sauce.

Dick also needs to make two batches
of apple sorbet

for the Trou Normand.

Literally translating as a
'Normandy Hole',

the sorbet and calvados combo are
said to help digestion.

Right, give me a litre.

Nine-year-old Arthur, though,
is much more interested

in learning the secret
to good sorbet.

Stop.

When you taste food that is very,
very cold,

when do you get the most flavour?
When it's in your mouth.

When it's warmed to your
mouth's temperature. Mm.

Cold things don't have much flavour.

So, if we make this cold, we're
going to lose some of the flavour

of the apple juice.

It's not going to be as sweet
and it's not going to be as tart.

Is that where the sugar come in?
There's sugar here,

and there's lemons, OK?

So, what we're going to do is -
there you go, mate. OK.

There's a lemon.

Stick that in there but don't
put any pips in.

Squeeze with one hand and catch
with your other hand.

Yeah, like that, to make sure no
pips come through.

It's very chef-y. Yes.
Lemon juice to make it more acidic.

This is icing sugar,
so give me about three

heaped ones of those in there.
OK.

Look at it dissolving.

Make sure it's dissolved with
the big spoon, please.

Give it a whisk.

Am I allowed to taste
it like chefs do?

DICK CH UCKLES

Put the spoon over there.

|t's...it's a bit sour
and a bit sweet.

Now, pour me in about half.

Excellent job,
excellent job, stop.

OK, press the button.

Ancl it's mixing it up.

Yes.

So, we're going to do this
and when this is frozen...

Yeah.

...when this is frozen, we are
going to put it into the freezer,

then when we bring it out
of the freezer,

we're going to make it into balls.

THEY LAUGH

These balls are going to be the
best balls we've ever made.

No, Daddy, the best balls
you've ever made

has probably been when
you've made...

Enough.

Wherever that conversation's going,
it's not going there.

I'm making a noise too.
Wah, wah, wah.

Now the Orangery and the wild
flower meadow in front of it

are picture perfect...

...Angel turns her focus to
the floral displays.

And that means a walk in
the walled garden.

First eucalyptus picking for an
actual wedding in three years.

Oh, my gosh, it feels good.

Rather appropriately,

eucalyptus symbolises strength
and adaptability -

both key to a good marriage.

As far as Angel's flower arranging
is concerned, though,

they also have the perfect trinity
of colour, shape and scent.

I particularly love the younger
leaves on this.

They're so precious, so delicate
and so perfect and tiny.

They've got the most gorgeous
sort of grey,

nearly rose tint
and it's just gorgeous

and I think for Natasha
and Victoria,

knowing these come from
the garden is...

It's just a nice little sort of
touch, isn't it? You know.

Oh, look at this.

At the chateau,
the drinks delivery has arrived.

And it's clear there's
an excess of alcohol.

When my wife orders, what she does
is she makes sure that

if everybody decides all they're
going to drink is gin and tonic,

we've got enough gin and tonics.

And if everybody decides they're
going to drink nothing

but cider, we've got enough cider.

B0njour!

Hello, gorgeous.

Gosh I did order a lot.

Now it's just a matter of working
out where to put it all.

Merci. Bon Journee.

For Angel, it's time to focus
on her floral displays

and that means putting her new
atelier de mariage to work.

I'm often asked for...

...for flowers to look like they've
just been sort of

gathered from the garden.

You know, the wild flower look.

To complete the natural feel,

Angel's also paying homage
to herbs.

Fresh mint in flowers is so nice.

I've sort of started to see a real
trend in, well,

dried flowers in abundance,

but also in using lots of sort of
herbs because,

well, you know,
they smell so incredibly good.

The thing... Once you got all your
foliage in place...

...you can start,
start building everything up

and I just adore using
dried flowers.

You can kind of put them in
and they don't need the water.

So, once you've got your
main blooms in,

in water, you can poke those in
and they're light

and they stay in place.

They're a real a game changer.

I think I'm going to have one
more grass and then,

I might stop.

I can always go on and fiddle.

Oh, yeah, that's quite sweet there.

And, as soon as Angel has placed
the displays around the chateau...

...as well as in the guest suites...

...everything is in place.

The Honeymoon Suite is ready
and, honestly,

I can't wait for the year ahead.

And for the first time in
two and half years,

the Chateau de la Motte Husson
is back in business.

This weekend, Dick and Angel are
hosting their first wedding

of the year.

Right, got to sort through these.

And as the next few days will be
rather busy...

Matter of fact... Let's go,
let's eat in the kitchen.

...Angel's keen they're well fuel led.

I'll be two secs, darling,
I'll pop this in.

Thank you.

She looks after me.

We are nearly there.

I know, I mean, there still
feels like lots

of little bits and pieces
to do, but...

There always is.
There always is at this time.

There always was as well,
so this is not new.

No, I know, because you can't do any
of these things...

Until the last minute.
..until the last minute I know.

Are you excited or are
you knackered?

I'm...
HE LAUGHS

...I'm both, actually.
Are you? I am, yeah.

Thank you for feeding me, wife!

Now he's refuel led...

Right, here we go.

...Dick's next job is to prepare
the beetroot salmon,

so it has time to cure before
the celebratory lunch.

And that involves laying it on
a very generous helping of salt.

And a fairly generous scattering
of sugar.

See, you want this in here
because you want to put

quite a sharp dressing on it.

Next one's coming in.

Then covering it with even
more salt and sugar.

The beetroot giving it extra colour,
as well as flavour.

Really nice earthy smell of
the beetroot.

It really is nice.

As it's just the third
of seven courses,

it'll be served with a simple salad
and honey mustard dressing.

Right, so...

If I put some weight in here
the gradual weight will push down

and just keep the salt
and beetroot in contact

so we get a lovely colour,
and we take the moisture out.

I'll check this tomorrow,

12 hours, 15 hours,
should be all right.

But by tomorrow lunchtime,
this is clone.

In the fridge.

It's nearing the end of the day.

But with a seemingly endless
to-do list...

One, two, three, four...

...Angel can still be found in
the Orangery.

It's been manic today and, actually,
I really enjoy this part

and it allows me to have
a little look around,

sort of double check everything's
in the right place.

In this area of France,

it's traditional for the wedding
couple to be greeted

with a frantic waving of napkins.

But for Angel, they've also got
another role to play.

These French linens
are getting personalised,

and they're not only a favour,

because people are going
to take them away -

they're actually a place setting so
people know where they're sitting.

And afterwards,
they“ take them home,

and they'll be really useful.

So, they really tick a lot of boxes.

Ancl for me, laying the linens down
is a little treat, actually,

because, you know, taking this away
with them,

they are hopefully going
to cherish that for forever.

So, spreading that appreciation
is what I like to do, actually.

Ancl sort of having your name
on things, I think it is nice.

Over at the chateau,

Arthur and Dorothy
are home from school...

Oh, my gosh.
It needed such a good clean.

...and have even volunteered
to do the final job of the day -

power-wash the terrace.

That's exactly what we need.

There you go.
Ancl the sun's come out. Very nice.

Just lovely.

Kids haven't even noticed
that I've got them a drink.

This is the life.
SHE LAUGHS

To your very good health.

Oh, this work's hard, isn't it? Ah.

THEY SCREAM
No! No!

You're really enjoying hitting
my drink.

Oi!

I'm trying to have my drink.

Right enough, enough.

Come and eat your soggy cashews
and have a drink.

Soon, though, Arthur and Dorothy
will have to be on best behaviour

because the brides are finally
on their way.

Cheers. Yamasd. Yeah, yamas. 'lamas.

ALL: Skal.

The weekend of the wedding
has arrived,

and that means it's time
to roll out the carpet.

Oh, babes, we've got a coir rug
and a load of booze.

HE LAUGHS
Ancl the sun's shining.

Ah.

Good.

Tomorrow, brides will
be walking down it

for the first time in two years,

and Angel is, should we say,
rather excited.

Oh, I feel...feel like I want
to cry.

If we was ever going to get
the red carpet out, baby,

it's now, right?
It's a very red carpet, isn't it?

Well, it's exactly red carpet
for the chateau.

To ensure everything goes smoothly,

reinforcements from London
are also on their way.

How was your journey?

Yes, parfait. Was it? As they say.

Mate, drop your stuff,
and let's get some work clone.

First to arrive is Leroy, the Dj,
who seems just as happy

lining up chairs,
as cueing up music.

Can you see? Yeah.

They'll be here and here. Yep. Yeah?

This is lovely.

You happy? Yep. Really happy.

It really feels like it's happening.

I know that sounds ridiculous,
but we have been...

...we have been so busy
getting the house prepared.

Just so many things, just sort of
coming out of cupboards

that haven't been used for years.

The chairs are out, you know.

Ancl you know what?
In the next couple of hours,

the girls are going to be here,
and it just...

I don't know, getting goose bumps,
and then I feel, like, emotional

just because I'm so knackered.

But it just...it's lovely,
and I'm so happy the sun is shining.

Angel's even more delighted when
her make-up artist friend Emma,

and her husband,
pull into the chateau.

Bonjour, bonjour.

How are you? Oh!

Because with Emma's arrival,

Angel's angels have
finally assembled,

and her wedding team
is now complete.

Angel and Dorothy, though, still
have a very important job to do...

...create a cornucopia
of confetti cones,

out of old magazines from the attic
and dried flower petals.

So, we're going to make a fan shape.

Yeah? So, if you do a little
sort of fold in that.

Ancl when you come around
to put it in,

kind of goes in
a little bit better. Mm-hm.

Once the paper fan
has been curled around,

all that's needed is
to glue it in place.

Do it in one easy go.
just roll it down to the end.

Off. Done. Right.

Ancl that's it. Yeah?

And whoever gets this one is lucky.

Would you like to do the filling?

Oh, yeah!

Oh, yeah. Go on, then.

Off you go.
You've got to take a cone.

Opening up the house
is a big step again,

and we want the kids
to enjoy the weddings.

You know, they'll have friends,
they'll make friends.

There's always a party.

There's going to be lots of kids,
I'll tell you that.

There always is a lot of kids.

Ancl actually, what |'ve...what one
of the loveliest things is

is I always ask the kids to hand out
the confetti cones,

and it's really,
really sweet to watch.

"Confetti" comes from the Italian
for sweets,

often thrown over the happy couple
to wish them luck and prosperity.

The paper cones, though,
remind Angel

of a very different form of food.

It's like little fish and chip...

Two chips and a mushy peas, please.

Two chips, and a mushy peas?

Oh, yeah, it's my favourite,
and Grandad's.

There you go.

That is perfect. Thank you.

Do I owe you anything for that?

Yes. How much?

A kiss. A kiss.

Thank you very much.

It's 4pm, and all preparations
have been put on hold...

...because the brides
and their families

are now just seconds away.

I have not gone through my list,

but I'm going to put
my clipboard away now,

because what is not clone
is not clone,

and you know what?
The house looks nice.

The house has actually properly
come back to life,

and we've got people coming,
and I just keep wanting to cry.

SHE CHUCKLES

Oh, you look gorgeous.
I can't believe we're here.

How are you?

Hello! How lovely to see you.
DOG BARKS

Enough, dog.

After more than four years
of emails,

phone calls, highs,
lows and lock downs,

Victoria and Natasha's wedding day
has finally arrived.

Martin? Dick. Nice to meet you,
matey.

Good to see you.

Oh, you're all so very welcome.

It's the morning of the wedding,

and the chateau is alive
with activity.

They've got one up there for now,

but we need to sort out the rest
of them. OK, let me run these up.

And Angel has slipped seamlessly...

Oh, it's all going on here,
isn't it? Oh! Ooh!

...back into her role
as the perfect hostess.

Who wants just pure bubbles,
and who wants... Me, please.

...and who wants...?
LAUGHTER

With two brides,
their mothers and seven bridesmaids,

the Honeymoon Suite at the top
of the main staircase

and the Botanical Suite
on the next floor up

are both buzzing.

And Angel couldn't be happier.

This is what I've missed,

it's the sound of everyone
getting ready,

and it just...it feels happy
and exciting and people are smiling,

and they're crying,
and they're hugging,

and they're drinking bubbly.

Ancl you know what?
This house was meant to do that.

HORN HONKS

At 11.30, the coach carrying Natasha
and Victoria's friends and family

turns into the grounds.

ALL: Cheers.

And as they settle in,

Dick takes a moment to reflect
on a scene

he hasn't experienced
for quite some time.

If you listen,
you can hear everybody.

Lots of laughing going on,
lots of chattering.

It's good, it's good.
It's been too long.

Two and a half years later
than planned,

it's time to welcome wedding guests
back to the chateau.

While Dick meets and greets...

...Angel makes sure the two brides
have everything they need,

including their bespoke bouquets.

Da-da-da! Ah!

Ah! Very beautiful.
Suits you, suits you.

They're gorgeous.

Ancl everyone's here.
They're relaxed.

They've all got something
in their hand.

Next time I see you,
it'll be downstairs.

You look absolutely amazing.
Oh, thank you.

And now the brides have
their bouquets...

...and the guests
their floral confetti...

Thank you very much.

...there's only one more thing to do.

Ladies and gentlemen,

would you like to stand
for our brides, please?

You are so gorgeous. Enjoy.

CHEERING

APPLAUSE AND WHISTLING

For everyone here,

it's finally the moment
they've all been waiting for.

APPLAUSE

Ladies and gentlemen,
your beautiful brides.

CHEERING AND APPLAUSE

Please take a seat,
please take a seat.

"I, Natasha McEvilly, take you,
Victoria Jackson."

I, Natasha McEvilly, take you,
Victoria Jackson.

"To be my lawfully wedded wife."

To be my lawfully wedded wife.

"Because today, I promise you..."
Because today, I promise you...

"..my best friend..."
..my best friend...

SHE LAUGHS

"..that I will love you
completely..."

"That I will love you completely...

"..for all of my life."
..for all of my life.

Well clone, well clone.

"I give you this ring..."
I give you this ring...

"..as a sign of my love
and friendship."

...as a sign of my love
and friendship.

"Today, I marry you...
Today, I marry you...

"..and from this clay forward...
..and from this day forward...

"..join my life to yours."
"..join my life to yours."

Congratulations,
Natasha and Victoria.

I pronounce you married.
You may kiss your bride.

CHEERING AND APPLAUSE

Ladies and gentlemen,

Natasha and Victoria!

CHEERING AND APPLAUSE

Ha-ha! Do you know what?

It is a bit of an adrenaline rush.
It's just wonderful.

They look beautiful,
and do you know what?

They're all smiling.

Right, let's get the bubbly.
CORK POPS

And as the bouquets go up,

Dick comes down...

...having now swapped hats
from celebrant to chef.

Smells good.

Service!

See who comes.
LAUGHTER

None. The plates are done.

There we go. Be back in a mo.

Before the guests head across
to the Orangery,

Angel nips over for a last-minute
inspection.

I like to have my one...

...my one check.

Good. That's good.

And with her nod of approval,
an afternoon of fine wine,

food and French wedding traditions
can finally begin.

Have you got your napkins?

WHOOPING
Here they are!

Natasha and Victoria. More noise!

WHISTLING AND CH EERING

Waving napkins in the air,
now as traditional at the chateau

as drinking champagne
out of Angel's vintage teacups.

CORK POPS

Ooh, more plates.

At the back of the Orangery,
Dick and his kitchen colleagues

add the finishing touches
to some fabulous food.

Absolutely gooey cheese
with crunchy seeds on the top,

and slightly spiced and salted.
It's going to work.

And the "absolutely gooey"
local cheese is just the beginning.

Because there's another
six courses to go...

...including Dick's beetroot
cured-salmon salad.

OK, maintenant. Voila.

Despite a break of over two years,

the day is going like clockwork...

...with Angel and her front-of-house
team ensuring everyone's got

everything they need...

Oh, it's perfect. Right, did you...?

Yeah, I just topped you up,
didn't I, so...?

...while behind the scenes,

Dick and his team begin
to prepare the Trou Normand,

his and Arthur's home-made
apple sorbet,

served to the adults
with a healthy dose of calvados.

As day turns to night,

the mood in the Orangery switches
from twinkling...

...to twirling.

And it's not just the brides
enjoying themselves.

MUSIC PLAYS,
INDISTINCT CHATTER AND LAUGHTER

We said that this year
was going to be

the year of celebration.

Dick said he would not do a wedding
unless people could hug,

and today just felt like it was...

...it was the epitome
of all of that coming together.

What are you after?
He's on it. He's on it.

It was celebration,
it was happiness,

it was hugging and just...it just
felt truly lovely.

Good to see you. Good to see you.

Thank you very much.
Thank you so much, yeah.

Good to see you, good to see you.

Thank you. Good to see you.
Darling, you be good.

LAUGHTER

BRIDES CHEER

Bye!

Bye. Bye-b)”:-.

It feels fantastic to be back
in the rhythm of things.

This house was meant
to do stuff like this,

and it felt great.

I guess, most importantly,

Natasha and Victoria just had
the best clay of their lives.

THEY LAUGH

Next time...

...there are bamboo battles...

If I said to Angela, "I feel like
David Bellamy coming through here,"

she wouldn't know
who I was talking about.

...fabulous follies...

I can't wait for the kids
to see this.

Oh. Oh!

...and weather-vane unveilings.

Yes!

THEY CHEER

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