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Experiencing great food is one of
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00:00:03,200 --> 00:00:04,920
the best things about visiting
a new city,
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but how can you be sure that you
find the real gems?
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I'm a seasoned professional
and even for me
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it's difficult to find amazing places
to eat.
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So, I've asked six of Britain's most
celebrated chefs and foodies...
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Let's go! Whoo-hoo.
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..to open up their little black books
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and take me to their all-time
favourite places to eat.
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Welcome to Puglia.
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We must have a taste of that.
We must.
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You're so excited. I am.
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Together, we'll travel to some of
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the world's most exciting
food destinations...
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This place is such a hidden gem.
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It's a floating restaurant.
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..but we won't be just eating.
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Who's next? What would you like, sir?
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We will be joining the people behind
the scenes...
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No, no, no, no, no, no.
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If you do another one like that
you're sacked.
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..and rolling up our sleeves...
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Look at this! We got treasure!
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..to find out exactly how they
deliver perfect service...
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This is like a military operation on
the beach.
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..world class food...
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I've never had a meal like this in
my life. I feel almost emotional.
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..and an experience you'll
never forget.
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For me it's a ten out of ten.
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Ten out of ten from Fred. Wow.
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This week I'm in stunning south
Devon...
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Whoa! Angela, look at that coastline!
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If you were bringing me here with a
blindfold
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and you dropped me here you wouldn't
know where you are.
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Incredible, isn't it?
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..and my guide is Michelin starred
chef and friend, Angela Hartnett.
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So, I've been coming here since
I first learnt to drive,
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which is many, many years ago
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and since then I've fallen in love
with Devon
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and I probably come around seven,
eight times a year.
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We'll bring the dog, we spend time
on the beach, so, for me,
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Devon, I have real love
and affection for.
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In the heart of the West Country,
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sandwiched between Cornwall
and Somerset,
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Devon is famous for its rich grazing
pastures,
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open moorland and dramatic coastline,
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meaning restaurants here are spoilt
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for choice when it comes to fresh,
local produce.
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It also has a dozen market towns
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with serious foodie credentials.
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I can't wait to see what
Angela has in store for me.
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Devon has it all, you see.
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It's got the incredible beaches,
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it's got the amazing countryside
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and the thing I'm bringing you,
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it's got fantastic food as well
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and I'm gonna take you to three
wonderful places to eat
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and all of them are so different.
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So now I'm gonna take you to one of
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the best restaurants, I think, in
the UK.
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Can't wait, But look at this scenery!
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I can't believe I haven't been
to Devon yet.
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I know.
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For our first bite to eat,
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Angela has brought me to Dartmouth,
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where the River Dart meets the sea,
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surrounded by some of
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the country's finest food producers
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and with direct access to the fishing
grounds of
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the south coast, it's a chef's
paradise.
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Where are we going now? So, we are
going to The Seahorse,
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run by one of my dearest,
dearest friends,
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Mitch Tonks.
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You are gonna be blown away by
the food.
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Do you know? I've heard about Mitch
Tonks. I've heard about The Seahorse.
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I mean he's a big figure in the
industry, isn't he?
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Yeah. You're all about hospitality.
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You are the consummate man that
makes sure everyone has
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a good time and Mitch is absolutely
the same.
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Let's go! Let's go!
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Mitch Tonks first opened The Seahorse
in 2008
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and his ability to serve up some of
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the finest seafood in
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Britain has turned him into
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something of a legend in
the food world.
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Here it is. Very excited.
Let me get the door for you.
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Thank you.
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We've come for lunch and the place is
already buzzing.
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Wow! Once we're in this place it's
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like the roar of the Colosseum, isn't
it?
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You can hear it already. Where we
going Bronte?
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Table Four. Follow me. Follow you.
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This is a family business.
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Mitch and his son Ben run
the kitchen and Ben's fiancee,
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Bronte, is the restaurant manager.
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Ah, thank you.
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May I start you off with still or
sparkling water?
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I think we'll have sparkling?
Yeah, perfect.
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Excellent. I'll bring that back for
you. Thank you. Thank you.
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Angela, this place is incredible.
Ah!
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I am so excited, I mean, look at this
table setting.
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Look at the simplicity.
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You feel like you're at home here.
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You can see the kitchen over there...
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Yeah. ..and this atmosphere is just
insane.
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I mean there's many things
I want on this menu
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but the scallops have really caught
my eye.
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That is a dish that, one, people
come for and
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because it's been on the menu since
day one.
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I mean but, look, red mullet
escabeche.
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Yeah. Ooh.
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I've made my life hell by coming.
I brought my mum here.
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So, every sea restaurant
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and every fish restaurant we take
her to now is like,
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"No, it's not as good as Mitch,
not as good".
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He's like this god.
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To start, Angela has chosen the
mussels
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with Vermentino wine and fresh
tomatoes.
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I'm having Mitch's famous Torbay
scallops.
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Wow, look at those scallops.
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I'm so excited. Angela.
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You're quiet.
That's why I know you're excited.
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I feel exhilarated.
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It's rare when you feel this kind
of intense emotion in a restaurant.
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I'm not listening to you.
I'm just eating.
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My mum used to serve scallops in
their own shell like this... Nice.
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..and the one thing that she does
also is, just like Mitch,
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she leaves the coral.
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So many restaurants take the coral
off, I know, so true.
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Yeah, you don't see it. Yes.
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It's the proper way to do it.
They're hand dived scallops.
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Look at the size of them.
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And all local.
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It makes a big difference doesn't it,
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hand-dived scallops. Yeah.
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You only get the best.
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This is good.
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I love that soft breadcrumbs,
you know, that.
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Soft breadcrumbs and the herbs,
you know.
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Yeah, yeah, yeah, so good.
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The flavour is so elevated
and, still,
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the scallops are sweet,
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exactly cooked the way it should be,
not a second more.
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Can I try one of your mussels? Course
you can, my darling,
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and you have the sauce.
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Oh.
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Here.
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Ooh.
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So good. Like a soffritto,
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when it's a little bit of onion,
little bit of tomato,
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little bit of carrot, celery and
just with a lovely tiny touch of
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the white wine,
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just the natural flavour of
the mussels coming through.
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There's not tons of ingredients.
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They're not against each other
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and it's the same with the scallop.
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Simplicity.
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Totally in season
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and that is what you get at
The Seahorse.
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It's a sensational start to the meal
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and the mains just look
as spectacular.
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For Angela, grilled red mullet with
cava vinegar, garlic and parsley.
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For me, monkfish, grilled over
charcoal with olive oil and rosemary.
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This table here is the picture of
perfection.
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Ah.
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Are we in heaven?
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I mean we must have done good things
in a previous life to be here.
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It's so simple. It's all about the
ingredients.
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It's all about not doing much to
it.
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You know, there's nothing on
there but the monkfish
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and how Ben and Mitch have cooked it
with a bit of garlic,
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with the parsley, with the olive
oil.
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Same with the red mullet here
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and the skill is how you
take something
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and don't mess around with it
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and that takes guts cos so many
chefs put so much on
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and they are just saying, "No, we
believe in this fish, just
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"simply cooked on a barbecue, you
don't need to mess around with it."
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No, it's true. It cannot be better
than this.
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That is stunning. Mm.
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The monkfish is perfect but, you know
what?
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It's got that smoky taste through
it... Yeah. ..because of the wood
oven.
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Mm, and you see how translucent..,
It's so perfectly cooked.
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In french we call it rose a l'arete.
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What does a l'arete mean?
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L'arete is the fish bone. Ah. Rose a
l'arete.
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When it's pink on the bone.
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Oh, I like that, rose a l'arete.
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This monkfish is absolutely
delicious.
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It's lovely and meaty.
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You got a lovely flavour of olive
oil, you know,
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the garlic and the parsley.
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It's really as good as it gets
I think for monkfish.
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It's one of my top restaurants.
I mean I just love it.
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Mitch's reputation for exquisite fish
cookery preceded him
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but he's certainly living up to
the hype.
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Hey, Mitch, how are you? Fred!
How the devil, are you? You well?
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Welcome. Nice to meet you. It's nice
to see you. Yeah. Are you good?
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Very good, thank you. Very good
to see you in this restaurant.
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Angela my love, you OK?
You all right gorge? Yeah.
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And really good to see you. How was
lunch? Sensational. Amazing.
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Simplicity is key, right? I.
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I love that on the barbecue, you
know, that, you know,
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it's hardly smoked at all but it's
so good. Thank you, Mitch.
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Ah, it's great. So, nice to have you
here. So, nice. Ah.
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Brilliant. Buzzing. Thank you. It's
lovely to see you, Fred.
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Bye, now. See you.
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Angela, this meal was truly
remarkable, you know,
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and for me, the star of the show is
the fish, it's the seafood.
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But, you know, with seafood it's all
about where it comes from
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and who supplies it to you
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and I really wanna find out where do
they come from?
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They embrace the British seafood.
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They really know what they're
doing.
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So, you see why I brought you here?
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The setting is incredible.
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The front of house are just
so knowledgeable,
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so friendly and the whole thing comes
together
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and you got this incredible
atmosphere.
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That was a meal and a half.
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00:10:03,120 --> 00:10:05,640
Think I might have silenced you
with this meal.
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I'm in south Devon with Michelin
starred chef,
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Angela Hartnett
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and we're travelling to
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the next restaurant on her list
of fantastic places to eat.
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00:10:26,400 --> 00:10:28,880
These hedgerows go back hundreds
of years,
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for when parts of Devon would
have been divided up.
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Like in 1066 or something?
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00:10:33,200 --> 00:10:35,480
Maybe, yeah, probably as far back as
that. When we arrived.
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00:10:35,720 --> 00:10:38,840
When you lot arrived, yeah. And I'm
still here. You're still here.
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00:10:41,160 --> 00:10:44,680
Around ten miles south of Devon's
capital city, Exeter,
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lies Exmouth and one of the UK's most
jaw dropping dining venues.
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00:10:49,560 --> 00:10:51,840
It's a floating restaurant.
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00:10:52,200 --> 00:10:53,800
Oh, you're joking?
What, on the river?
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00:10:53,960 --> 00:10:57,160
On the river, on the River Ex.
You'll be blown away.
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00:10:58,440 --> 00:11:00,520
This is the River Ex Cafe.
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00:11:05,560 --> 00:11:08,040
Constructed by marine engineer
and restaurateur,
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00:11:08,080 --> 00:11:09,080
Paul Craven,
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00:11:09,120 --> 00:11:12,960
the cafe floats in the middle of
a tidal River Ex,
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00:11:13,000 --> 00:11:16,080
500 metres from the nearest dry land.
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00:11:17,560 --> 00:11:19,160
While it might be a floating oasis
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00:11:19,200 --> 00:11:20,920
for diners like Angela and me,
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00:11:20,960 --> 00:11:22,800
for the staff who works here it's
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00:11:22,840 --> 00:11:25,840
a constant logistical battle
to stay on time
245
00:11:25,880 --> 00:11:27,160
and fully stocked.
246
00:11:28,880 --> 00:11:30,680
Angela has arranged for us
to meet owner,
247
00:11:30,720 --> 00:11:33,440
Paul, and the team on
the dock at nine am,
248
00:11:33,480 --> 00:11:36,040
to load the first supply boat of
the day.
249
00:11:36,440 --> 00:11:37,920
And you're doing this every
morning, Paul?
250
00:11:37,960 --> 00:11:40,400
Absolutely. This is a normal run for
us.
251
00:11:40,440 --> 00:11:43,000
We're gonna take everything here
to go on to the boat. Yeah.
252
00:11:43,040 --> 00:11:45,000
That's it... All right. ..and
everything in the trolley there's
253
00:11:45,040 --> 00:11:46,760
got to go. And it's all this stuff
here?
254
00:11:46,800 --> 00:11:48,720
There you are, guys. Thank
you. There we go, Freddie.
255
00:11:48,760 --> 00:11:50,120
Look at that. I'm between two worlds.
256
00:11:50,480 --> 00:11:52,400
But you've got to be so organised
when you do
257
00:11:52,440 --> 00:11:54,360
a job like this, you know,
this is incredible.
258
00:11:54,640 --> 00:11:57,440
If we forget something now then
we're just gonna pay for it later.
259
00:11:57,680 --> 00:12:00,360
But you don't do everything like
this every day? Every single day.
260
00:12:00,400 --> 00:12:02,720
You have a bit of storage over
there? But not a massive.
261
00:12:02,760 --> 00:12:06,040
There is storage but not enough to
keep us going for the whole day.
262
00:12:06,080 --> 00:12:08,720
Right, OK. But you jump on and then
we'll make a move.
263
00:12:12,800 --> 00:12:17,040
From Exmouth Marina it's a mile and a
half boat ride out to the restaurant.
264
00:12:20,960 --> 00:12:22,280
What a commute to work!
265
00:12:22,320 --> 00:12:24,040
This is a totally different ballgame
here, isn't it?
266
00:12:24,080 --> 00:12:25,880
Yeah, you've got to be ready
with everything.
267
00:12:26,120 --> 00:12:29,480
This bit in the morning is the key
to the start of a good day. Yeah.
268
00:12:29,520 --> 00:12:30,680
What do you do with waste?
269
00:12:30,720 --> 00:12:33,000
So, logistically, everything we're
taking up here now,
270
00:12:33,040 --> 00:12:34,600
this is all of our ingredients
to cook,
271
00:12:34,640 --> 00:12:36,360
but we also have the water
to take up,
272
00:12:36,400 --> 00:12:37,800
we have the gas to take up.
273
00:12:37,920 --> 00:12:39,680
We've got all the waste that we
deal
274
00:12:39,720 --> 00:12:42,480
with after all of this stuff has
gone through... Yeah. ..the process.
275
00:12:42,600 --> 00:12:44,520
We've got another boat that comes
to deal with that,
276
00:12:44,560 --> 00:12:45,680
to take it back to land.
277
00:12:45,720 --> 00:12:48,560
And is that done on a daily basis?
Every day. Right, OK. Every day.
278
00:12:48,600 --> 00:12:50,960
You just cannot afford to do
anything wrong,
279
00:12:51,000 --> 00:12:53,360
you know, you don't have the storage
here, you don't have
280
00:12:53,400 --> 00:12:55,600
a walk-in fridge that you suddenly
can pick stuff up,
281
00:12:55,640 --> 00:12:57,560
if you've forgotten a bit of basil
or something.
282
00:12:57,600 --> 00:12:59,440
Everything has to be here.
Everything.
283
00:12:59,480 --> 00:13:02,200
I mean it's phenomenal really,
I mean remarkable.
284
00:13:02,240 --> 00:13:03,240
And here we are, look,
285
00:13:03,440 --> 00:13:06,280
this is a romantic experience for us
286
00:13:06,320 --> 00:13:09,280
and I've got no flowers, but I'm
gonna give you a cabbage.
287
00:13:09,320 --> 00:13:10,560
I'm so happy it's miserable
288
00:13:10,600 --> 00:13:13,320
and wet 'cause I really wanna throw
you in the ocean.
289
00:13:14,480 --> 00:13:16,200
But we're having a great time.
290
00:13:17,920 --> 00:13:19,400
And then, this is us.
291
00:13:22,240 --> 00:13:25,600
A 20-minute ride from the quay
and we arrive to unload.
292
00:13:25,760 --> 00:13:28,520
Building a restaurant out here was
an audacious move
293
00:13:28,560 --> 00:13:31,440
but what a location! Oh, boy!
294
00:13:34,320 --> 00:13:37,160
Wow, look at this place! Yeah, this
is us. It's incredible.
295
00:13:37,320 --> 00:13:39,200
Welcome to the River Ex Cafe.
296
00:13:39,640 --> 00:13:42,080
Wow! And you built all of this?
297
00:13:42,120 --> 00:13:43,120
Beautiful!
298
00:13:43,160 --> 00:13:46,280
From two barges we've constructed
the whole thing
299
00:13:46,320 --> 00:13:47,560
to what you see today.
300
00:13:47,600 --> 00:13:48,600
This is nuts.
301
00:13:48,760 --> 00:13:50,720
You must be so proud when you see
it full,
302
00:13:50,760 --> 00:13:52,360
full of customers and just great
time.
303
00:13:52,400 --> 00:13:53,800
Absolutely, when we're height of the
summer,
304
00:13:53,840 --> 00:13:56,040
when we're buzzing and the tables
are full here,
305
00:13:56,080 --> 00:13:57,920
it all then starts to come alive.
306
00:13:57,960 --> 00:13:59,520
So, what time's the first boat come
in?
307
00:13:59,600 --> 00:14:01,320
First boat's gonna be here at half
past one.
308
00:14:01,360 --> 00:14:04,280
I think we got work to do, let's go.
Come on. All right, let's go.
309
00:14:04,320 --> 00:14:06,920
You lead the way, Paul. You're in a
rush. I know.
310
00:14:08,920 --> 00:14:11,480
I've been in the restaurant game all
my working life
311
00:14:11,520 --> 00:14:14,720
but I've rarely seen a more
challenging venue.
312
00:14:14,760 --> 00:14:16,960
With booked in guests arriving
en masse,
313
00:14:17,000 --> 00:14:21,160
the pressure on the kitchen is huge
and manager, Kate, is in charge
314
00:14:21,200 --> 00:14:23,400
of making sure things run to time.
315
00:14:25,560 --> 00:14:28,640
Take me through a typical service on
a typical day. How does it work?
316
00:14:29,000 --> 00:14:31,480
So, we have 24 guests that arrive
each hour
317
00:14:31,720 --> 00:14:33,920
and they get two hours on board
the cafe... Right.
318
00:14:33,960 --> 00:14:38,320
..and then the following hour we get
another 24 people arrive and then
on
319
00:14:38,360 --> 00:14:41,120
the third sitting, when the next 24
people arrive,
320
00:14:41,160 --> 00:14:43,880
the first load of 24 are
then leaving.
321
00:14:43,920 --> 00:14:46,240
So, we have five minutes in order
to turn the tables,
322
00:14:46,280 --> 00:14:48,120
in order for the new guests
to arrive as
323
00:14:48,160 --> 00:14:49,800
the previous guests are leaving.
324
00:14:49,840 --> 00:14:51,960
So, every hour we have 24
people arriving
325
00:14:52,000 --> 00:14:53,760
and 24 people leaving for
the rest of
326
00:14:53,800 --> 00:14:56,200
the day until eight o'clock,
when that's the last sitting.
327
00:14:56,560 --> 00:14:59,600
With the overlap of the third one, I
mean this is where,
328
00:14:59,640 --> 00:15:01,320
potentially, you're gonna have
problems, right?
329
00:15:01,360 --> 00:15:05,200
Yeah, absolutely. Perfect storm.
Yeah.
330
00:15:07,280 --> 00:15:12,640
The timer on Kate's meticulous
schedule starts at 1.30... Hi!
331
00:15:12,680 --> 00:15:15,200
..with the arrival of the first 24
guests,
332
00:15:15,240 --> 00:15:18,440
all looking forward to a unique
dining experience.
333
00:15:18,480 --> 00:15:20,800
Perfect. If you'd like to follow
Erin, you're on table eight. Lovely.
334
00:15:20,840 --> 00:15:22,600
Ah, look at that professionalism.
335
00:15:23,080 --> 00:15:24,600
Any mistakes at this stage
336
00:15:24,640 --> 00:15:27,640
and the team will be playing catch
up all day.
337
00:15:28,200 --> 00:15:30,600
Kate, you've got it organised.
Thank you.
338
00:15:30,640 --> 00:15:32,760
Come on sir, we're running out of
gas,
339
00:15:32,800 --> 00:15:36,160
we've got to cook some fish.
Come on Jack.
340
00:15:36,200 --> 00:15:38,120
I've got that one. Thank you.
341
00:15:38,920 --> 00:15:43,000
In a matter of minutes,
24 diners have made their orders.
342
00:15:43,240 --> 00:15:45,560
From here on, the kitchen will be
flat out
343
00:15:45,600 --> 00:15:48,520
for eight consecutive sittings
344
00:15:48,560 --> 00:15:50,560
and Angela has stepped into
the galley
345
00:15:50,600 --> 00:15:54,240
to find out how head chef,
Jack, copes with the pressure.
346
00:15:55,240 --> 00:15:57,720
How's it going, guys?
Yeah, all very well.
347
00:15:58,000 --> 00:15:59,480
How many you got booked today?
348
00:15:59,520 --> 00:16:01,400
Probably about 120 today.
349
00:16:01,440 --> 00:16:03,960
120 and we're not even in
the height of summer.
350
00:16:04,000 --> 00:16:05,360
I know, it does get busy.
351
00:16:05,400 --> 00:16:07,720
What are you doing when you're like
middle of August, Bank Holiday?
352
00:16:08,120 --> 00:16:09,560
Middle of August, Bank Holiday...
200, 250?
353
00:16:09,600 --> 00:16:11,920
..probably about 200, yeah, around
200ish, including them boaters,
354
00:16:11,960 --> 00:16:13,880
yeah, it's pretty busy. And what's
your biggest concern when
355
00:16:13,920 --> 00:16:16,640
you wake up in the morning or when
you go to bed at night?
356
00:16:16,680 --> 00:16:18,400
You know, we all go to bed and go,
357
00:16:18,440 --> 00:16:20,560
I mean I, literally, have been on
a plane before now
358
00:16:20,720 --> 00:16:23,120
and thought, "Oh, my god, I didn't
put the veg order through."
359
00:16:23,240 --> 00:16:26,080
What's your biggest worry on
something like this, logistically?
360
00:16:26,120 --> 00:16:28,440
My biggest concern is the deliveries
turn up late in the morning.
361
00:16:28,480 --> 00:16:30,160
We prep all the fish in the
morning,
362
00:16:30,200 --> 00:16:32,000
prep all the meat in the
morning. Yeah.
363
00:16:32,040 --> 00:16:34,120
So, if we're late it ruins the whole
day.
364
00:16:34,160 --> 00:16:36,480
If the tide's too strong in
the morning we have to go
365
00:16:36,520 --> 00:16:38,640
the long way round, which takes time
off our prep time.
366
00:16:38,760 --> 00:16:41,680
So, hold on, that's a new one. So,
you got your gas to worry about,
367
00:16:41,720 --> 00:16:43,280
supplies getting there on time,
368
00:16:43,320 --> 00:16:44,440
otherwise they ruin the day,
369
00:16:44,480 --> 00:16:48,240
and now we're throwing tidal waves
into the middle
370
00:16:48,280 --> 00:16:50,760
of your daily schedule. OK,
suffice to say I'm happy
371
00:16:50,800 --> 00:16:52,240
with my little lot in Mayfair.
372
00:16:52,280 --> 00:16:54,080
Small little kitchen with no
windows.
373
00:16:54,120 --> 00:16:55,520
That'll do me.
374
00:16:56,040 --> 00:16:57,120
I love the simplicity
375
00:16:57,160 --> 00:16:59,520
of how you sort of devise what goes
on the plate,
376
00:16:59,560 --> 00:17:01,840
you know, you've got your samphire,
lemon,
377
00:17:01,880 --> 00:17:04,680
salad and then beautiful fish,
that's just baked whole.
378
00:17:04,840 --> 00:17:06,040
Keep it simple. Very simple.
379
00:17:06,080 --> 00:17:08,400
I mean and what are you charging
for a plate like that?
380
00:17:08,440 --> 00:17:11,280
Catch of the day is £28.
That's really great.
381
00:17:11,320 --> 00:17:13,120
Where else are you gonna eat
a whole fish
382
00:17:13,160 --> 00:17:14,280
in the middle of a river?
383
00:17:14,320 --> 00:17:16,640
Just get me a knife and fork
and I'll tuck in now.
384
00:17:19,120 --> 00:17:22,440
I'm so impressed that, despite the
relentless challenges,
385
00:17:22,480 --> 00:17:26,480
the kitchen consistently delivers
stunning food on time.
386
00:17:27,760 --> 00:17:30,560
For the front of house team
the pinch points come once
387
00:17:30,600 --> 00:17:33,800
an hour, when a new boatload
of diners arrives.
388
00:17:35,400 --> 00:17:38,840
Most restaurants stagger arrivals
to avoid this stress
389
00:17:39,160 --> 00:17:42,240
but here they have just five minutes
to turn the tables
390
00:17:42,280 --> 00:17:44,240
for 24 new diners.
391
00:17:44,680 --> 00:17:47,120
What happens if people are slow
and you can't get them out.
392
00:17:47,480 --> 00:17:49,920
We've got such a good view outside,
they like to go out
393
00:17:49,960 --> 00:17:52,960
and have a look at the boat coming
in and get some photos
394
00:17:53,000 --> 00:17:55,200
before they depart and that's a
perfect way to get
395
00:17:55,240 --> 00:17:56,680
the table ready for the next lot.
396
00:17:56,720 --> 00:17:58,920
Hold on. We got to get the angles
right.
397
00:17:58,960 --> 00:18:00,920
Get the pose. Oh, yeah. That's a
good one.
398
00:18:00,960 --> 00:18:03,680
You're using all our same tricks
but you have that scenery.
399
00:18:03,720 --> 00:18:06,480
Yeah, exactly. We just have Mayfair
grey.
400
00:18:08,120 --> 00:18:09,280
Hey. Like at the Oscars.
401
00:18:10,800 --> 00:18:11,920
Shall I hire you Fred though
402
00:18:11,960 --> 00:18:13,880
so you can just keep him out there
doing photos?
403
00:18:13,920 --> 00:18:14,920
That would be great, yeah.
404
00:18:15,760 --> 00:18:17,800
As one set of happy diners depart,
405
00:18:17,840 --> 00:18:21,480
blissfully unaware of the stresses
that go on behind
406
00:18:21,520 --> 00:18:23,960
the scenes, the next set arrive
407
00:18:24,000 --> 00:18:27,240
and this time there is a table
reserved for us.
408
00:18:27,280 --> 00:18:28,840
I'm gonna take over the menu
for once
409
00:18:28,880 --> 00:18:31,720
and I know that they've got some
amazing crab
410
00:18:31,760 --> 00:18:34,840
and I think we're in Devon, we
should have some Devon crab today.
411
00:18:35,560 --> 00:18:37,840
Crab and chips all round.
I love crab. There you go.
412
00:18:38,200 --> 00:18:40,600
But is it french fries or is it
double cooked chips?
413
00:18:40,640 --> 00:18:42,080
See, I like french fries. Me too.
414
00:18:42,240 --> 00:18:44,520
Me? I don't like this double
cooked... I'm a bit biased.
415
00:18:48,840 --> 00:18:51,720
Oh, my lord, wow, look at that.
416
00:18:51,760 --> 00:18:53,320
What, this is a portion for one?
417
00:18:53,360 --> 00:18:55,080
I think so.
418
00:18:55,680 --> 00:18:57,320
This is big.
419
00:18:58,280 --> 00:19:01,680
We're both having a whole Exmouth
crab
420
00:19:02,040 --> 00:19:03,560
with blanched samphire,
421
00:19:03,600 --> 00:19:07,160
wakame seaweed salad and a side
of skin-on fries.
422
00:19:07,960 --> 00:19:09,920
This is English summer on a plate.
423
00:19:10,200 --> 00:19:12,680
A whole crab like this, with this
beautiful garnish.
424
00:19:12,720 --> 00:19:14,360
I mean look how fresh this is.
425
00:19:14,720 --> 00:19:17,520
Crab is one of the things we sell
most abroad
426
00:19:18,040 --> 00:19:20,520
and it's so annoying we don't see
it more on more menus.
427
00:19:20,720 --> 00:19:22,640
And the reason for it, I think, it's
very fiddly.
428
00:19:22,680 --> 00:19:24,200
If you have a whole crab like that
429
00:19:24,240 --> 00:19:26,240
and it's not for everybody, but, ah,
430
00:19:26,280 --> 00:19:29,600
the pleasure is in the digging in the
claws, isn't it?
431
00:19:30,160 --> 00:19:32,640
I love it. You've got the brown meat
as well.
432
00:19:32,680 --> 00:19:34,240
I mean one thing that's very
433
00:19:34,280 --> 00:19:37,280
underrated is the brown meat of the
crab... Yeah.
434
00:19:37,320 --> 00:19:40,320
..and people don't like it really
because of the colour.
435
00:19:40,360 --> 00:19:42,720
It's the way it makes them feel,
isn't it? I mean look.
436
00:19:42,760 --> 00:19:45,360
Yeah. It doesn't look so exciting.
437
00:19:45,400 --> 00:19:47,280
But it's so tasty, isn't it?
438
00:19:47,320 --> 00:19:50,200
Is so. It feels very meaty.
It feels very rich.
439
00:19:50,600 --> 00:19:52,760
Buttery I think, is how... Yes.
..yeah, that's it, yeah.
440
00:19:52,800 --> 00:19:56,120
Actually the white meat needs it
otherwise it would be bland.
441
00:19:56,160 --> 00:19:58,880
Yeah, and I like the idea you can
mix both together
442
00:19:58,920 --> 00:20:00,440
and you do your whole little thing.
443
00:20:01,280 --> 00:20:04,000
Ah, this is the piece de resistance,
you know?
444
00:20:04,920 --> 00:20:06,000
What a destination!
445
00:20:06,040 --> 00:20:09,360
Look, we're sharing a bath today.
Yeah, that's it.
446
00:20:14,280 --> 00:20:18,120
Our crab was £31 per person,
which is a splurge,
447
00:20:18,160 --> 00:20:20,000
but for great local produce,
448
00:20:20,040 --> 00:20:24,720
in a once in a lifetime floating
restaurant, I think it's worth it.
449
00:20:25,280 --> 00:20:26,400
It's like a two in one.
450
00:20:26,440 --> 00:20:28,760
You got the restaurant
and you got the experience.
451
00:20:28,800 --> 00:20:31,040
I love it. To more experiences.
452
00:20:31,360 --> 00:20:33,600
That's what they should do on their
marketing material,
453
00:20:33,640 --> 00:20:34,680
two in one.
454
00:20:46,440 --> 00:20:48,920
I'm in south Devon and my culinary
guide is
455
00:20:48,960 --> 00:20:51,640
Michelin-starred chef, Angela
Hartnett.
456
00:20:52,000 --> 00:20:53,560
5.30 wake up call.
457
00:20:53,600 --> 00:20:55,840
I love it. We can listen to the
birds. Yeah.
458
00:20:55,880 --> 00:20:58,360
After our outstanding meal at
The Seahorse,
459
00:20:58,400 --> 00:21:01,360
we are up at the crack of dawn
to meet owner,
460
00:21:01,400 --> 00:21:04,120
Mitch Tonks at the Brixham
Fish Market.
461
00:21:04,160 --> 00:21:07,280
I wanna show you where
Mitch is getting all his fish
462
00:21:07,320 --> 00:21:10,440
and why that fish is so,
so delicious.
463
00:21:10,480 --> 00:21:14,040
See his process, how he buys and
it's an auction still
464
00:21:14,080 --> 00:21:15,600
but it's a different style
of auction.
465
00:21:15,640 --> 00:21:16,960
Do we get to do some bidding?
466
00:21:17,000 --> 00:21:18,800
You're gonna get to do some
bidding. Good.
467
00:21:19,000 --> 00:21:21,000
I'm gonna make you work for me
for once, Fred.
468
00:21:21,480 --> 00:21:23,880
Have you got some cash though
because if I need to buy
469
00:21:23,920 --> 00:21:25,440
the fish, I need to have some cash?
470
00:21:25,760 --> 00:21:26,880
Oh, typical!
471
00:21:28,520 --> 00:21:32,040
Commercial fishing at Brixham dates
back to the 15th century
472
00:21:32,080 --> 00:21:35,520
and today it's England's largest
fish market by value
473
00:21:35,560 --> 00:21:40,760
of fish sold, landing £60 million
worth in 2022.
474
00:21:41,040 --> 00:21:42,760
Ooh, look at that.
475
00:21:43,240 --> 00:21:45,680
It's also just five miles from
Dartmouth,
476
00:21:45,760 --> 00:21:48,640
so The Seahorse team starts every
working day here,
477
00:21:48,680 --> 00:21:52,560
selecting the very best fish on
offer for the restaurant menu.
478
00:21:53,200 --> 00:21:57,160
You see the size of these crabs?
Angela gave me crabs yesterday.
479
00:21:58,480 --> 00:22:00,640
Teams here work through
the night to land,
480
00:22:01,040 --> 00:22:03,760
prep, grade and crate up
the day's catch.
481
00:22:04,440 --> 00:22:06,840
Mitch, Ben and operations
manager, Matt,
482
00:22:07,240 --> 00:22:10,560
search the market to select
the finest fish to bid on in
483
00:22:10,600 --> 00:22:13,240
the auction that starts at six am
sharp.
484
00:22:13,280 --> 00:22:14,800
I mean when we're coming down
we're looking
485
00:22:14,840 --> 00:22:17,320
for that fish that you just don't
get in any other restaurants,
486
00:22:17,680 --> 00:22:19,680
the best quality fish that's been
landed this morning
487
00:22:19,720 --> 00:22:21,080
and straight to the restaurant.
488
00:22:21,360 --> 00:22:23,800
Angela and Ben are off on
a mission to find
489
00:22:23,840 --> 00:22:26,800
a perfect red mullet
for lunch time service
490
00:22:27,080 --> 00:22:30,080
and I'm joining Mitch
to discover how he identifies
491
00:22:30,120 --> 00:22:31,800
the top quality fish.
492
00:22:33,880 --> 00:22:35,840
There aren't any days where
I don't come over here
493
00:22:35,880 --> 00:22:38,080
and get absolutely so excited about
the fish on
494
00:22:38,120 --> 00:22:39,360
the market, it's just absolutely
beautiful,
495
00:22:39,400 --> 00:22:40,520
you know, such an array.
496
00:22:41,040 --> 00:22:43,040
30 or 40 different species there,
you know...
497
00:22:43,080 --> 00:22:45,840
Whoa! Look at the size of this! Yeah,
this is a... What is that?
498
00:22:45,880 --> 00:22:47,920
That is a gurnard but it's a big
tub gurnard.
499
00:22:47,960 --> 00:22:49,880
Is it a fish that you'd buy for your
restaurant
500
00:22:49,920 --> 00:22:52,840
or is it too big for a gurnard? No,
not too big for the gurnard,
501
00:22:52,880 --> 00:22:54,800
but this is like, it's soft and
gutty in there
502
00:22:54,840 --> 00:22:57,160
and I can feel that's not a fish
that we would buy.
503
00:22:57,200 --> 00:22:58,320
Yeah, it doesn't look so good.
504
00:22:58,360 --> 00:23:00,920
No, no, no, these are the ones you
buy. Oh, wow!
505
00:23:00,960 --> 00:23:02,680
I mean this is... I mean I'm no
fisherman
506
00:23:02,720 --> 00:23:05,840
but I can tell that this is as fresh
as it gets. Look at the colour!
507
00:23:05,880 --> 00:23:07,600
Yeah... This is so vivid, right?
..it's just beautiful.
508
00:23:07,640 --> 00:23:09,280
This is the creme de la creme,
Fred,
509
00:23:09,320 --> 00:23:10,880
but this is why, being on this
market,
510
00:23:10,920 --> 00:23:12,280
every single day is so important.
511
00:23:12,600 --> 00:23:15,720
The fish we just looked at is not
for us but it would still read as
512
00:23:15,760 --> 00:23:17,080
a gurnard on the auction screen.
513
00:23:17,200 --> 00:23:19,520
But you need to be here, to be able
to see this,
514
00:23:19,560 --> 00:23:20,760
to be able to smell this,
515
00:23:20,800 --> 00:23:23,320
to be able to touch it, you know,
this is what you want.
516
00:23:23,360 --> 00:23:25,400
I mean the difference is very
simple, you are here.
517
00:23:25,440 --> 00:23:27,160
Here doing it every day.
518
00:23:28,440 --> 00:23:32,640
With all the knowledge in the world,
you still need to win the auction.
519
00:23:34,640 --> 00:23:36,760
I want these lovely beautiful mullet
that I'm going to be
520
00:23:36,800 --> 00:23:37,800
cooking with Mitch later.
521
00:23:37,840 --> 00:23:40,320
I know it looks sparse but you don't
need 50 red mullet,
522
00:23:40,360 --> 00:23:42,680
you just need the best. No, because
it's three red mullet here.
523
00:23:42,720 --> 00:23:44,160
Yeah, but look how good the
quality.
524
00:23:44,200 --> 00:23:47,480
Look at that rigor mortis there.
How fresh is that fish?
525
00:23:47,520 --> 00:23:49,240
There's lots of people buying off
this market now,
526
00:23:49,280 --> 00:23:50,800
hidden away in an office.
527
00:23:50,840 --> 00:23:54,080
What makes us different is eyes on
the fish every single day,
528
00:23:54,120 --> 00:23:55,120
you can see it,
529
00:23:55,240 --> 00:23:57,640
otherwise, this fish tomorrow could
be in London,
530
00:23:57,720 --> 00:24:00,080
one day later, maybe two... But you
want to keep this here?
531
00:24:00,120 --> 00:24:01,320
I want it here today. Right.
532
00:24:01,360 --> 00:24:03,240
And doesn't he love telling us
that.
533
00:24:03,400 --> 00:24:05,400
Oh, that fish,
534
00:24:05,440 --> 00:24:07,440
that two day old fish that is in
London.
535
00:24:07,480 --> 00:24:09,040
There's no fresh fish in London.
536
00:24:09,080 --> 00:24:10,760
He's constantly yabbering
away there.
537
00:24:11,080 --> 00:24:12,840
Done. Done. Are you sure?
Consider it done.
538
00:24:12,880 --> 00:24:15,560
Better be. I'm not gonna come back
without the red mullet.
539
00:24:15,600 --> 00:24:17,080
I don't want nul points, yeah? Yeah.
540
00:24:19,000 --> 00:24:21,240
With a snap photo of the box ID I
went into
541
00:24:21,280 --> 00:24:23,680
the auction office to bid on
the red mullet
542
00:24:23,720 --> 00:24:25,680
with Mitch's buyer, Josh.
543
00:24:26,400 --> 00:24:29,680
But this is very different from any
auction I've ever been to.
544
00:24:29,720 --> 00:24:30,960
Hi, Josh, how are you?
545
00:24:31,000 --> 00:24:33,720
Very good, Fred, yourself? Yeah,
very good, thank you. Excellent.
546
00:24:33,840 --> 00:24:37,080
Angela is sending me to buy some
fish, so this is what we want.
547
00:24:37,320 --> 00:24:38,720
OK, what boat are they from?
548
00:24:38,760 --> 00:24:41,120
This is from the red mullet two.
549
00:24:41,880 --> 00:24:46,200
In 2019, Brixham Fish Market's
auction went online,
550
00:24:46,240 --> 00:24:48,360
meaning that fish merchants across
551
00:24:48,400 --> 00:24:52,280
the world can buy fish without ever
setting foot in the market.
552
00:24:52,320 --> 00:24:55,800
As soon as they come up for auction
this bar here will be blue.
553
00:24:56,240 --> 00:25:00,320
We then have press the space
bar. So, it's a case of as soon as
554
00:25:00,360 --> 00:25:02,720
it comes up we've got about two
seconds.
555
00:25:02,760 --> 00:25:03,960
You can't blink.
556
00:25:04,000 --> 00:25:05,240
No, you can't blink.
557
00:25:05,280 --> 00:25:07,320
It's like a trigger this mouse,
isn't it?
558
00:25:07,440 --> 00:25:09,920
You've just got to shoot, tack.
Yeah, pretty much.
559
00:25:10,160 --> 00:25:13,200
Here's all the boats on
the John Dorys coming up now.
560
00:25:13,640 --> 00:25:15,240
I know you wanna buy the John Dory?
561
00:25:15,280 --> 00:25:17,680
Yeah. I've stopped it at 15.99.
562
00:25:17,720 --> 00:25:20,600
You've got nine seconds, eight
seconds. You've got to be quick.
563
00:25:20,640 --> 00:25:21,800
Four point nine kilo.
564
00:25:21,840 --> 00:25:24,120
Five seconds, four. Oof.
565
00:25:24,520 --> 00:25:25,640
Done, and then we've bought it.
566
00:25:25,680 --> 00:25:27,240
But you've got to be super focused...
567
00:25:27,280 --> 00:25:29,400
Yeah, you have got to be focused.
..because this goes fast.
568
00:25:29,600 --> 00:25:30,920
Yeah. No late nights for me.
569
00:25:31,000 --> 00:25:34,720
Four seconds to go to buy that John
Dory. This is incredible.
570
00:25:34,760 --> 00:25:36,960
Can you hear my computer going?
Yeah, I can hear.
571
00:25:37,320 --> 00:25:39,080
That's the red mullets. Oh.
572
00:25:39,120 --> 00:25:40,560
Get ready because it's coming
up now.
573
00:25:40,600 --> 00:25:43,920
Trust me, I am. I'm ready to go.
I'm like a coiled spring.
574
00:25:47,120 --> 00:25:52,960
So, if I just say when to press.
Press it now. It's £102.
575
00:25:53,000 --> 00:25:54,920
My heart! I was just getting stressed
just now,
576
00:25:54,960 --> 00:25:57,160
thinking I was gonna be too slow,
you're gonna miss out.
577
00:25:57,200 --> 00:25:59,200
Yeah, you only had a couple of
seconds left.
578
00:25:59,400 --> 00:26:00,880
Did we pay a good price?
579
00:26:01,640 --> 00:26:03,720
Yeah, yeah, I think we did get a
good price...
580
00:26:03,760 --> 00:26:05,120
Are you sure? ..for what was there.
581
00:26:05,160 --> 00:26:06,760
Just the way you said, "Yeah, yeah."
582
00:26:06,800 --> 00:26:07,920
Was it expensive or...?
583
00:26:08,240 --> 00:26:10,520
Paramount for me is quality
over price.
584
00:26:10,560 --> 00:26:12,960
I think the price will come further
down the line.
585
00:26:13,280 --> 00:26:16,760
The most important thing for us is
that we got the fish for Angela.
586
00:26:16,840 --> 00:26:20,000
I can't wait to tell Angela the good
news, we got the fish.
587
00:26:21,920 --> 00:26:24,840
At £20 a kilo, this is not cheap
fish,
588
00:26:25,120 --> 00:26:28,480
but by being here, at the market,
with hands and eyes on,
589
00:26:28,520 --> 00:26:31,560
Mitch knows everything he buys is
top quality
590
00:26:31,600 --> 00:26:33,480
and completely traceable.
591
00:26:35,600 --> 00:26:37,080
With a flawless fish in hand,
592
00:26:37,120 --> 00:26:39,280
Angela is heading back
to The Seahorse kitchen
593
00:26:39,760 --> 00:26:42,000
to learn how to cook them
to perfection.
594
00:26:42,520 --> 00:26:44,200
This was amazing this morning on
the market,
595
00:26:44,240 --> 00:26:46,440
to see how fresh that fish was. I
know, it's great.
596
00:26:46,480 --> 00:26:48,840
I mean the whole ethos of our
kitchen is just taking great
597
00:26:48,880 --> 00:26:50,200
ingredients and doing nothing with
them.. Yeah.
598
00:26:50,240 --> 00:26:52,480
..and for 15 years we've been
cooking fish over fire.
599
00:26:52,960 --> 00:26:54,480
You just need a little bit of oil,
600
00:26:54,640 --> 00:26:57,320
rub it into the fish and then plenty
of salt.
601
00:26:57,560 --> 00:26:59,880
And when we say butterfly, just so
we're all clear,
602
00:26:59,920 --> 00:27:02,120
you're basically taking out this
middle bone aren't you, here?
603
00:27:02,160 --> 00:27:04,880
Take out the middle bone, you
open it and the reason for that is,
604
00:27:04,920 --> 00:27:07,160
as well, I think really important
thing, where you're cooking fish,
605
00:27:07,200 --> 00:27:09,080
is like this is all fatty and
lovely,
606
00:27:09,120 --> 00:27:10,920
you need to get more heat
to this bit,
607
00:27:10,960 --> 00:27:13,120
and then what we do is we
sprinkle it, very lightly,
608
00:27:13,160 --> 00:27:15,200
with focaccia breadcrumbs
from yesterday.
609
00:27:15,400 --> 00:27:16,440
Ben, what's in the breadcrumbs?
610
00:27:16,880 --> 00:27:19,200
So, it's just yesterday's focaccia
blitzed with some fennel seeds.
611
00:27:19,320 --> 00:27:20,440
That is it? That, is it.
612
00:27:20,480 --> 00:27:22,600
And the idea with the breadcrumbs,
you get these little knobbly
613
00:27:22,640 --> 00:27:25,400
bits and it, just, protects the fish
a little bit, it soaks up
614
00:27:25,440 --> 00:27:27,840
some of the olive oil, it soaks up
some of the... Yeah.
615
00:27:27,880 --> 00:27:30,400
..oil coming out of the fish, so you
get this layer of flavour,
616
00:27:30,440 --> 00:27:31,480
which is really good.
617
00:27:31,520 --> 00:27:33,280
And would you get nearer to
the flame? No?
618
00:27:33,320 --> 00:27:36,240
The temptation is to do that. If you
bring it down, what you do is
619
00:27:36,280 --> 00:27:38,840
you really get the taste of the
fire, it's too much, you know?
620
00:27:38,880 --> 00:27:41,400
What you're doing here is wafting
it in smoke. Burn via the smoke.
621
00:27:41,480 --> 00:27:44,000
There is nothing worse than tasting
something, you go "Argh, that's been
char-grilled!"
622
00:27:44,040 --> 00:27:45,960
Yeah. It's actually about the
flavour of the fish, really.
623
00:27:46,000 --> 00:27:48,120
So, this is where you see the magic
start to happen.
624
00:27:48,160 --> 00:27:50,120
You can see it dripping fat from,
you know,
625
00:27:50,160 --> 00:27:52,480
the kind of belly part of the fish,
which is really good,
626
00:27:52,520 --> 00:27:54,520
and you can see underneath
already... Oh, wow, yeah.
627
00:27:54,560 --> 00:27:55,560
..the skin has bubbled.
628
00:27:59,840 --> 00:28:02,400
Our perfectly grilled fish
is finished
629
00:28:02,440 --> 00:28:04,600
with garlic infused olive oil,
630
00:28:04,640 --> 00:28:05,840
a squeeze of lemon
631
00:28:05,880 --> 00:28:08,960
and a sprinkle of sea salt.
That's it.
632
00:28:09,760 --> 00:28:11,600
It's so beautifully simple
633
00:28:11,960 --> 00:28:14,320
but isn't it the simplest things
that are the hardest things?
634
00:28:15,040 --> 00:28:16,440
Thank you for such a wonderful.
635
00:28:16,480 --> 00:28:18,640
Brilliant. Beautiful. I love you.
636
00:28:19,960 --> 00:28:22,600
Angela's red mullet was exquisite,
637
00:28:22,640 --> 00:28:26,360
but I can't stop thinking about
those delicious scallops I had
638
00:28:26,400 --> 00:28:27,440
for my starter.
639
00:28:29,640 --> 00:28:32,480
People in the know talk about
hand-dived scallops being
640
00:28:32,520 --> 00:28:35,160
the best for the environment
and for the table
641
00:28:35,680 --> 00:28:37,280
and I've always wondered why.
642
00:28:37,320 --> 00:28:39,840
So, I'm taking a ride, four miles
offshore,
643
00:28:39,880 --> 00:28:44,600
to meet Mitch's trusted scallop
divers, Frazer, Will and Ali.
644
00:28:50,360 --> 00:28:52,720
Right, come on board,
mate. That's it.
645
00:28:53,040 --> 00:28:56,320
I've got to ask, what kind of
visibility do you have underneath?
646
00:28:56,680 --> 00:28:59,200
I'd struggle to see you at the
minute. So, how do you do?
647
00:28:59,240 --> 00:29:02,160
You just like go like this with your
hands on the bottom of the sea?
648
00:29:02,200 --> 00:29:04,320
Stay close to the floor and we know
what we're looking.
649
00:29:04,360 --> 00:29:06,720
So, you never see a scallop
but we see the shape.
650
00:29:06,760 --> 00:29:08,920
You're not scared, 25 metres
underneath, you're by yourself,
651
00:29:08,960 --> 00:29:10,040
you can't see a thing?
652
00:29:10,080 --> 00:29:12,080
I feel safer down there than
I do up here.
653
00:29:12,120 --> 00:29:13,360
Do you? Yeah.
654
00:29:14,560 --> 00:29:17,920
For safety, Frazer, Will and Ali work
as a team,
655
00:29:17,960 --> 00:29:19,080
alternating dives
656
00:29:19,120 --> 00:29:22,040
so that only one is in the water at
any time.
657
00:29:23,280 --> 00:29:24,760
Will is now looking for the cable,
658
00:29:24,800 --> 00:29:25,960
to find out where to dive
659
00:29:26,760 --> 00:29:28,840
because this is where the scallops
are.
660
00:29:31,400 --> 00:29:32,840
Will is next to go down
661
00:29:33,120 --> 00:29:36,880
and with just an hour's air in his
tanks, he will have to work fast.
662
00:29:38,400 --> 00:29:40,960
Off you go, brother. Stay safe. Good
luck.
663
00:29:46,000 --> 00:29:47,360
And where is the cable going?
664
00:29:47,400 --> 00:29:49,120
Where is he going? In which
direction?
665
00:29:49,400 --> 00:29:52,560
There's bag lines at about 22
metres, the bottom of that line.
666
00:29:52,600 --> 00:29:54,560
So, he'll swim over the top of
the reef,
667
00:29:54,600 --> 00:29:56,000
down the ledge and then he'll find
668
00:29:56,040 --> 00:29:58,480
the bag that he left down there on
his last dive.
669
00:30:00,440 --> 00:30:03,400
The scallops can be fiendishly
difficult to find.
670
00:30:03,440 --> 00:30:04,800
They lie on the seabed,
671
00:30:05,200 --> 00:30:06,840
often hidden from view so Will has
672
00:30:06,880 --> 00:30:11,680
to feel his way around 25 metres down
while fighting an incoming tide.
673
00:30:13,680 --> 00:30:15,960
Do you love that job? I wouldn't do
anything else.
674
00:30:16,000 --> 00:30:19,080
When you find a good, healthy bed
you get that, you know,
675
00:30:19,120 --> 00:30:21,120
excitement inside. It's like
treasure hunting.
676
00:30:21,160 --> 00:30:23,440
Is it like the El Dorado, you know,
you're just like,
677
00:30:23,480 --> 00:30:25,040
you've arrived and it's like gold?
678
00:30:25,080 --> 00:30:27,120
Aha. You've opened that box of
treasure
679
00:30:27,160 --> 00:30:29,000
and they're just everywhere.
680
00:30:29,040 --> 00:30:33,000
But I mean it's dangerous, it's a
tough job. I mean why hand dive?
681
00:30:33,200 --> 00:30:35,080
Ethical fishing is really important
to us.
682
00:30:35,120 --> 00:30:37,240
So, the alternative is to dredge
683
00:30:37,480 --> 00:30:40,680
and dredging causes a lot of damage
to the marine habitat.
684
00:30:41,800 --> 00:30:45,120
So, if you can do it, causing no
damage whatsoever it's, arguably,
685
00:30:45,160 --> 00:30:47,040
the most sustainable form of
fishing.
686
00:30:47,320 --> 00:30:49,240
Good for the ocean and good for the
consumer.
687
00:30:50,600 --> 00:30:54,560
After just ten minutes in the water,
Will sends up the first scallops,
688
00:30:54,760 --> 00:30:56,640
inflating the bag with his
respirator,
689
00:30:56,680 --> 00:30:59,000
to float the basket to the surface.
690
00:31:01,440 --> 00:31:02,680
Oh, my god! Got it?
691
00:31:03,120 --> 00:31:06,600
This is heavy. So, this is what Will
just caught.
692
00:31:06,880 --> 00:31:08,760
Look at this. We got treasure.
693
00:31:10,000 --> 00:31:11,000
Wow.
694
00:31:11,240 --> 00:31:12,640
Scallops caught in this way,
695
00:31:12,680 --> 00:31:14,520
are often no more expensive than
696
00:31:14,560 --> 00:31:17,000
the shellfish harvested by dredgers,
697
00:31:17,320 --> 00:31:21,040
but hand diving is significantly
kinder to the marine environment.
698
00:31:22,800 --> 00:31:24,800
Looking at all these scallops makes
me hungry.
699
00:31:24,840 --> 00:31:26,280
Go for a big one.
700
00:31:28,160 --> 00:31:29,280
Frazer ships his scallops
701
00:31:29,320 --> 00:31:32,080
to high-end restaurants all over
the UK
702
00:31:32,360 --> 00:31:35,840
but they'll be on The Seahorse menu
in time for the evening service.
703
00:31:37,000 --> 00:31:39,840
Nice. Thanks Frazer. Thank you.
704
00:31:40,200 --> 00:31:42,120
I think I'll join you on that
actually.
705
00:31:42,840 --> 00:31:44,000
This is good.
706
00:31:44,360 --> 00:31:45,440
Sweet, right?
707
00:31:45,480 --> 00:31:47,880
Lovely. Sweet. Oh!
708
00:31:49,080 --> 00:31:51,000
This is so good, just as.
709
00:31:51,560 --> 00:31:53,880
No salt, no pepper, no lemon, olive
oil, nothing.
710
00:31:53,920 --> 00:31:54,920
Thank you, man.
711
00:31:54,960 --> 00:31:57,160
You know, when people see it on
the restaurant menu,
712
00:31:57,200 --> 00:31:59,800
I mean they don't think about what
goes on behind
713
00:31:59,840 --> 00:32:00,840
the scene, right?
714
00:32:00,880 --> 00:32:03,560
Not only are you diving for scallops
but you really love the sea
715
00:32:03,600 --> 00:32:05,320
and you're passionate about what
you do,
716
00:32:05,360 --> 00:32:08,200
but not about the scallops, you're
passionate about the environment
717
00:32:08,240 --> 00:32:10,480
and just keeping the sea
the way it is, you know
718
00:32:10,640 --> 00:32:13,000
You want to save the world.
I love that.
719
00:32:13,480 --> 00:32:15,640
Thank you, sir. Thank you and I love
these scallops.
720
00:32:28,880 --> 00:32:32,640
On my tour of Angela Hartnett's
top places to eat in Devon,
721
00:32:32,960 --> 00:32:36,000
we've left the coast and travelled
ten miles in land,
722
00:32:36,240 --> 00:32:39,040
to one of the county's thriving
market towns,
723
00:32:39,080 --> 00:32:41,880
to try something completely
different.
724
00:32:42,200 --> 00:32:43,400
So, we're here in Totnes.
725
00:32:43,440 --> 00:32:44,920
It's the home of independence,
726
00:32:44,960 --> 00:32:47,320
three butchers, cheese shop,
wine shop,
727
00:32:47,360 --> 00:32:48,720
lovely little delicatessens,
728
00:32:48,760 --> 00:32:50,640
loads of independent coffee shops.
729
00:32:50,840 --> 00:32:52,120
This is where it's all happening.
730
00:32:52,160 --> 00:32:53,720
Everyone says the high
street's dead.
731
00:32:53,760 --> 00:32:55,560
Not here and I'm gonna take you
732
00:32:55,600 --> 00:32:59,920
to this lovely independent
restaurant called Gather.
733
00:33:01,120 --> 00:33:04,520
Friends, Harrison and Oli opened
Gather in 2019,
734
00:33:04,560 --> 00:33:06,280
when they were fresh out of college.
735
00:33:06,560 --> 00:33:08,120
It survived the pandemic shutdowns
736
00:33:08,160 --> 00:33:09,360
and today they offer
737
00:33:09,400 --> 00:33:14,360
an inventive multi-course taster
menu for as little as £45 a head.
738
00:33:14,760 --> 00:33:17,560
What I think's incredible about
these two young guys,
739
00:33:17,600 --> 00:33:20,280
they're using their environment.
They go to the sea,
740
00:33:20,320 --> 00:33:21,360
they use the forest,
741
00:33:21,400 --> 00:33:24,320
they use the woods and they do all
that foraging.
742
00:33:24,360 --> 00:33:25,600
You know, that's smart.
743
00:33:25,640 --> 00:33:28,840
Hence the name... Hence the name...
..Gather? ..exactly. Right.
744
00:33:31,320 --> 00:33:32,600
After you. Thank you.
745
00:33:33,840 --> 00:33:36,120
Inspired by a tutor at
catering college,
746
00:33:36,160 --> 00:33:38,640
to devise dishes using plants
found in
747
00:33:38,680 --> 00:33:40,000
a natural environment,
748
00:33:40,040 --> 00:33:42,480
Harrison and Oli were
so encouraged by
749
00:33:42,520 --> 00:33:45,440
the results that they opened their
restaurant to deliver
750
00:33:45,480 --> 00:33:49,080
the delights of foraged food to
the people of Devon.
751
00:33:49,680 --> 00:33:50,680
So, what you gonna have?
752
00:33:50,880 --> 00:33:53,440
I'm toying between the beef
and the goat.
753
00:33:53,480 --> 00:33:55,760
I'll go for the beef. Why don't you
have the goat?
754
00:33:55,800 --> 00:33:56,880
Perfect.
755
00:34:05,720 --> 00:34:07,920
I can tell you that the main course
is almost ready.
756
00:34:07,960 --> 00:34:10,080
You know what's going on.
How do you know it's ours?
757
00:34:10,120 --> 00:34:11,320
Could be someone else's?
758
00:34:11,360 --> 00:34:14,320
Because I've been checking the other
tables. I know where they're at.
759
00:34:14,720 --> 00:34:18,280
Once a maitre d', always a maitre d.
Never stop, do you?
760
00:34:22,480 --> 00:34:23,480
Here we are.
761
00:34:24,280 --> 00:34:27,320
So, we've got the beef to start.
Yes, for Angela.
762
00:34:27,360 --> 00:34:28,960
Thank you. There we are. That looks
delicious.
763
00:34:29,000 --> 00:34:30,520
Ooh. The goat for you, sir.
764
00:34:30,560 --> 00:34:32,280
Thank you very much. Wow.
765
00:34:33,640 --> 00:34:36,840
For our mains, Angela is having
a strip loin of beef
766
00:34:36,880 --> 00:34:39,960
with creamed nettles, pomme
paillasson,
767
00:34:40,000 --> 00:34:44,000
foraged St. George's mushrooms
and a homemade beer mustard
768
00:34:44,440 --> 00:34:46,400
and I'm having goat tenderloin with
769
00:34:46,440 --> 00:34:48,960
a hedgerow filling of three corned
leeks
770
00:34:49,360 --> 00:34:53,320
and shallots with a goat jus and a
side of goat shepherd's pie.
771
00:34:53,520 --> 00:34:55,320
I'm very excited about our
main courses
772
00:34:55,360 --> 00:34:56,640
but I am even more
773
00:34:56,680 --> 00:34:59,760
so excited about these veg do you
have nettles very often?
774
00:34:59,800 --> 00:35:01,080
We have a nettle risotto
775
00:35:01,120 --> 00:35:03,280
but I love the fact they deep fry
them like that.
776
00:35:03,680 --> 00:35:06,560
Have some beef, the lovely braised
beef... Peruvian potatoes. It's
delicious.
777
00:35:07,120 --> 00:35:08,200
Mm.
778
00:35:08,600 --> 00:35:09,600
Oh.
779
00:35:09,640 --> 00:35:12,400
This is the South Devon beef,
one of those native breeds.
780
00:35:12,440 --> 00:35:13,800
I like it. It's a mild beef.
781
00:35:13,840 --> 00:35:16,320
It's not been hung for days
but that works for me.
782
00:35:16,360 --> 00:35:17,640
They've got a rump cut, obviously,
783
00:35:17,680 --> 00:35:20,880
a bit more tougher than the fillet,
but still delicious,
784
00:35:20,920 --> 00:35:23,480
you know, working, and then they've
got this braised beef
785
00:35:23,520 --> 00:35:24,960
and I like that sort of richness.
786
00:35:25,000 --> 00:35:26,520
That's my favourite part.
787
00:35:26,560 --> 00:35:28,880
Yeah, it is. Well, to me, braising
always is.
788
00:35:28,920 --> 00:35:30,120
But, again, it's that cleverness.
789
00:35:30,160 --> 00:35:33,000
They're using a prime cut with
a cheaper cut
790
00:35:33,040 --> 00:35:34,680
and then making it work as one dish
791
00:35:34,720 --> 00:35:36,400
and that's how they keep
it affordable.
792
00:35:36,640 --> 00:35:41,400
Now, the shepherd's pie
with goat. This is very good.
793
00:35:41,440 --> 00:35:43,680
You know what's interesting is
you've got like
794
00:35:43,720 --> 00:35:45,560
the more modern part of the dish,
795
00:35:45,600 --> 00:35:48,360
which is that loin for me here
and the very classic,
796
00:35:48,400 --> 00:35:49,880
traditional shepherd's pie.
797
00:35:49,920 --> 00:35:51,960
Mm, yeah. I mean this goat is
beautiful.
798
00:35:52,000 --> 00:35:54,720
I mean it's not a dish that people
know. People don't eat goat really.
799
00:35:54,760 --> 00:35:55,920
So, what's it say?
800
00:35:55,960 --> 00:35:57,520
What's the flavours coming through
for you? Describe.
801
00:35:57,560 --> 00:35:59,640
Well, it's quite gamey.
Stronger than lamb?
802
00:35:59,680 --> 00:36:02,840
Probably slightly more and I love the
shepherd's pie
803
00:36:02,880 --> 00:36:05,280
because I mean it really is like
a classic shepherd's pie.
804
00:36:05,320 --> 00:36:08,360
I think that if you didn't know it
was goat maybe you would be fooled.
805
00:36:08,400 --> 00:36:12,200
Yeah. It's delicious. It's subtle,
it's well cooked and, ah.
806
00:36:12,240 --> 00:36:15,440
And also, the fact it's foraging,
I can sometimes go,
807
00:36:15,480 --> 00:36:17,800
"Oh, god! What they gonna try and
make me eat?", but actually...
808
00:36:17,840 --> 00:36:19,560
Yeah, kind of a whacky chef,
right? Weird food.
809
00:36:19,680 --> 00:36:21,840
Yeah, but it all works together.
810
00:36:21,880 --> 00:36:23,400
There's nothing here that's
foraged,
811
00:36:23,440 --> 00:36:25,880
that does not work with this dish.
They're smart.
812
00:36:25,920 --> 00:36:29,000
They know what they're working
with. I like it.
813
00:36:30,800 --> 00:36:32,920
Our mains were a masterclass in how
814
00:36:32,960 --> 00:36:36,600
to elevate local produce
with foraged ingredients
815
00:36:37,280 --> 00:36:40,040
and our final courses look no
less inventive.
816
00:36:41,920 --> 00:36:44,440
There you go, sir. Oh, look at these
madeleine, how cute they are!
817
00:36:44,480 --> 00:36:45,480
And the milk and honey.
818
00:36:45,520 --> 00:36:47,480
Ooh, wow, look at that.
819
00:36:48,920 --> 00:36:51,160
For me, cep and chanterelle mushroom,
820
00:36:51,200 --> 00:36:53,240
infused chocolate ganache,
821
00:36:53,280 --> 00:36:56,880
jelly eared mushrooms dipped in
tempered chocolate,
822
00:36:56,920 --> 00:36:59,360
pine ice cream and a fennel tuile,
823
00:36:59,400 --> 00:37:03,080
all topped off with primrose flowers
and pine cones.
824
00:37:04,720 --> 00:37:09,040
For Angela, a milk parfait surrounded
with honeycomb and meringue,
825
00:37:09,080 --> 00:37:10,760
bee pollen and honey
826
00:37:10,800 --> 00:37:11,800
and topped off with
827
00:37:11,840 --> 00:37:15,960
a honey dome tuile,
primrose and violet flowers.
828
00:37:17,600 --> 00:37:21,080
I really don't wanna eat it.
It looks like so delicate to touch.
829
00:37:21,320 --> 00:37:23,600
I mean there's real mastery here.
This is proper craft.
830
00:37:23,760 --> 00:37:26,400
Yeah, yeah. It's clever, isn't it?
Let's try.
831
00:37:26,640 --> 00:37:27,800
You happy so far?
832
00:37:27,840 --> 00:37:30,080
I mean look at these madeleines. Oh.
833
00:37:30,440 --> 00:37:32,080
Look how beautiful that is, right.
834
00:37:32,120 --> 00:37:34,760
Ooh, can I try it? Yes, of course you
can.
835
00:37:34,800 --> 00:37:36,520
Thank you. But I love the cleverness,
836
00:37:36,560 --> 00:37:39,080
that it looks like honeycomb
and it's crisp.
837
00:37:40,480 --> 00:37:42,680
These little biscuits here,
838
00:37:43,280 --> 00:37:45,760
you've got to have it with
a little bit of ice cream.
839
00:37:45,800 --> 00:37:47,680
Mm. But this is the fennel?
840
00:37:47,720 --> 00:37:52,120
Mm. They disappear in your mouth,
literally, they vanish.
841
00:37:53,320 --> 00:37:57,320
You never imagine foraged food on
desserts to work... Oh!
842
00:37:57,360 --> 00:37:59,360
...but actually it is. Look at this!
843
00:37:59,400 --> 00:38:02,200
I didn't even see that. These are
little pine cones.
844
00:38:02,240 --> 00:38:03,320
Oh, yeah.
845
00:38:03,360 --> 00:38:04,360
Are they real?
846
00:38:04,600 --> 00:38:05,600
They can't be real.
847
00:38:06,200 --> 00:38:07,200
Are they?
848
00:38:08,440 --> 00:38:12,000
Mm. But it's got that texture of
a soft fruit, hasn't it?
849
00:38:12,360 --> 00:38:13,640
I mean these guys are nuts.
850
00:38:15,320 --> 00:38:17,080
They are. You've got that, yeah,
851
00:38:17,120 --> 00:38:19,440
that herbaceous-ness in your mouth
now, haven't you?
852
00:38:19,480 --> 00:38:21,760
I mean when did you last have food
like this?
853
00:38:21,800 --> 00:38:23,880
Because some time experimental
and good
854
00:38:23,920 --> 00:38:25,480
they don't go together, right?
855
00:38:25,800 --> 00:38:27,600
But this is good and experimental.
856
00:38:27,880 --> 00:38:30,400
Now... They know what they're doing.
..this is...
857
00:38:30,520 --> 00:38:31,840
That looks like a mushroom,
doesn't it?
858
00:38:31,880 --> 00:38:32,880
It is a mushroom.
859
00:38:34,440 --> 00:38:36,560
You're gonna like that. This is
clever.
860
00:38:37,040 --> 00:38:38,840
Mm-mm! It's like a Jaffa Cake.
861
00:38:39,160 --> 00:38:40,240
It really is.
862
00:38:40,360 --> 00:38:42,040
They have reinvented the wheel.
863
00:38:42,160 --> 00:38:44,160
That dessert you've eaten has blown
my mind,
864
00:38:44,200 --> 00:38:45,880
cos if you'd said to me a dessert
865
00:38:45,920 --> 00:38:48,440
with loads of foraged items
I would have just been like,
866
00:38:48,480 --> 00:38:50,000
"Oh, god, here we go."
867
00:38:50,080 --> 00:38:52,120
But that's so clever the way they've
done that.
868
00:38:52,320 --> 00:38:54,280
Look, that is food, you know, to get
excited about.
869
00:38:54,320 --> 00:38:55,320
Mm, mm.
870
00:38:55,720 --> 00:38:57,480
I mean, look, we go out all the time,
871
00:38:57,520 --> 00:39:00,040
but to be impressed like this...
Yeah. ..it's rare.
872
00:39:00,080 --> 00:39:02,880
I'm so glad you've had a good meal
today, Fred, you know,
873
00:39:02,920 --> 00:39:05,800
cos I was slightly nervous, I mean
when I was their age
874
00:39:06,480 --> 00:39:08,240
I was just starting working for
Gordon Ramsay.
875
00:39:08,920 --> 00:39:11,080
You know, there's no way I would
have opened a restaurant,
876
00:39:11,120 --> 00:39:14,600
never mind out of London,
doing inventive food,
877
00:39:14,640 --> 00:39:17,600
you know, I would have stuck to
something like steak and chips.
878
00:39:17,640 --> 00:39:19,280
They're so clever these guys.
879
00:39:19,320 --> 00:39:21,240
I would love to find out how
they do it
880
00:39:21,280 --> 00:39:23,120
and where they forage this
food because,
881
00:39:23,160 --> 00:39:27,000
for me, this is really remarkable,
really quite incredible, in fact.
882
00:39:27,040 --> 00:39:29,120
I know. That's gonna be really
interesting.
883
00:39:29,160 --> 00:39:30,800
But, for me, I'm going in the
kitchen
884
00:39:30,840 --> 00:39:33,480
with these guys cos when they
bring all that landscape into
885
00:39:33,520 --> 00:39:35,800
the kitchen, how they come up with
the ideas,
886
00:39:35,840 --> 00:39:39,040
how they come up with that mushroom
and orange, that's incredible.
887
00:39:42,560 --> 00:39:44,760
Totnes is surrounded by rolling hills
888
00:39:44,800 --> 00:39:46,800
and ancient hedgerows,
889
00:39:47,120 --> 00:39:50,200
the perfect place to find wild herbs
and flowers,
890
00:39:50,240 --> 00:39:51,680
if you know where to look.
891
00:39:53,720 --> 00:39:56,480
I'm joining chef, Oli, and his former
college lecturer,
892
00:39:56,520 --> 00:40:00,480
David Beazley, as they forage
for ingredients for the menu.
893
00:40:04,200 --> 00:40:06,120
Hey, Oli, how you doing? I'm great.
How are you?
894
00:40:06,160 --> 00:40:07,640
Yeah, very good, thank you very much.
895
00:40:07,680 --> 00:40:09,640
This is Dave. I'd love you to meet
him.
896
00:40:09,680 --> 00:40:11,680
How you Dave? How are you?
Nice to meet you.
897
00:40:11,920 --> 00:40:14,400
Wow, what a basket! What have you got
in there?
898
00:40:14,840 --> 00:40:17,720
This has all been picked today in
the local area.
899
00:40:17,920 --> 00:40:20,120
So, this is what you had
for your dessert
900
00:40:20,160 --> 00:40:22,200
and we take these and we dehydrate
them
901
00:40:22,240 --> 00:40:24,280
and then we rehydrate them in
orange liqueur
902
00:40:24,320 --> 00:40:26,120
and then we dip them in chocolate.
903
00:40:26,240 --> 00:40:28,480
This is an incredible transformation,
isn't it?
904
00:40:28,600 --> 00:40:31,680
How many trials do you go through
before you find
905
00:40:31,720 --> 00:40:34,280
the recipe that works for that
particular herb?
906
00:40:34,320 --> 00:40:37,280
It depends. When you hit that
you know when you've hit it.
907
00:40:37,320 --> 00:40:40,240
So, do you think about it at night
when you go to sleep? Do you?
908
00:40:40,280 --> 00:40:41,800
Yeah, I try not to, but, yeah.
909
00:40:41,840 --> 00:40:43,960
So, is there anything else you
want to collect this morning?
910
00:40:44,000 --> 00:40:45,000
Yes, there is.
911
00:40:45,200 --> 00:40:46,480
While gathering ingredients,
912
00:40:46,840 --> 00:40:49,400
David and Oli follow the forager's
code,
913
00:40:49,440 --> 00:40:51,280
seeking landowners' permission,
914
00:40:51,320 --> 00:40:53,600
only ever harvesting small amounts
915
00:40:53,880 --> 00:40:57,800
and never eating anything
unless they're 100% sure it's safe.
916
00:40:58,320 --> 00:40:59,720
This is pennywort
917
00:40:59,960 --> 00:41:02,960
and it always grows on rocks
and it's very prolific.
918
00:41:03,000 --> 00:41:05,720
Tell me, which one do you pick up,
because some of them of small,
919
00:41:05,760 --> 00:41:08,080
some of them are big. I mean do you
have a preference?
920
00:41:08,120 --> 00:41:10,080
As they get bigger, they get more
bitter.
921
00:41:10,440 --> 00:41:11,680
What's this, is this mint?
922
00:41:11,720 --> 00:41:13,640
I'm pretty sure that's not mint
923
00:41:13,680 --> 00:41:15,720
and I'm sure the smell will give
it away.
924
00:41:15,760 --> 00:41:18,480
Yeah, no, this is not mint at all
but it does look like mint.
925
00:41:18,520 --> 00:41:21,440
You really have to know what you're
doing because if you pick up for mint
926
00:41:21,480 --> 00:41:23,200
and it's not, it could be actually
quite dangerous.
927
00:41:23,320 --> 00:41:24,640
Well, some of them could kill you.
928
00:41:24,680 --> 00:41:27,000
Wow, you have to know what you're
doing. You have to know.
929
00:41:27,240 --> 00:41:29,160
So, Oli, tell me, in terms of
foraging,
930
00:41:29,320 --> 00:41:32,080
is it more for you or is it more
for your guests?
931
00:41:32,120 --> 00:41:35,360
It's for me to get out and slow down
for a bit and,
932
00:41:35,400 --> 00:41:37,240
obviously, we don't have to pay for
this stuff,
933
00:41:37,280 --> 00:41:40,080
so we cut the cost of our menus,
pricing,
934
00:41:40,120 --> 00:41:42,120
and we pass that on to
the customers,
935
00:41:42,160 --> 00:41:45,360
so it's beneficial for them,
it's beneficial for us.
936
00:41:45,440 --> 00:41:46,800
David, it must make you feel very
937
00:41:46,840 --> 00:41:49,800
proud that these guys are following
in your footstep?
938
00:41:49,840 --> 00:41:52,520
I remember them the first day they
came into college,
939
00:41:52,560 --> 00:41:54,400
you know, as 16 year olds.
940
00:41:54,440 --> 00:41:56,440
I am very proud that they've come
that far,
941
00:41:56,480 --> 00:41:59,080
they've got their own restaurant,
which they run very successfully
942
00:41:59,120 --> 00:42:00,720
and they've taken on board
the foraging.
943
00:42:00,760 --> 00:42:02,400
And do you tell anyone your spots.
944
00:42:02,440 --> 00:42:04,800
No. What I have got is a local map
945
00:42:04,840 --> 00:42:07,480
and I've marked all the spots on
that.
946
00:42:07,840 --> 00:42:09,400
Is it gonna be their inheritance?
947
00:42:09,720 --> 00:42:11,800
Yes, it'd be nice, wouldn't it?
948
00:42:11,840 --> 00:42:14,000
Yeah, it would be great. It would be
great for them.
949
00:42:14,320 --> 00:42:17,400
With his foraged vegetables changing
with the seasons,
950
00:42:17,440 --> 00:42:21,960
Harrison and Oli are constantly
creating new dishes for the menu.
951
00:42:23,040 --> 00:42:25,920
Never one to pass up a chance
to learn something new.
952
00:42:26,320 --> 00:42:28,120
Harrison, thank you so much.
953
00:42:28,160 --> 00:42:30,400
Angela's joining Harrison
to experiment
954
00:42:30,440 --> 00:42:32,520
with freshly foraged ingredients.
955
00:42:33,080 --> 00:42:34,560
So, at the moment we've got these
956
00:42:34,600 --> 00:42:36,360
really nice sort of fine spring
herbs... Yeah.
957
00:42:36,400 --> 00:42:39,040
..the wild garlic. This is three
cornered leek,
958
00:42:39,080 --> 00:42:40,880
which is same family as wild
garlic...
959
00:42:40,920 --> 00:42:42,600
Three cornered leek, yeah. ..a
little bit sweeter...
960
00:42:42,640 --> 00:42:44,400
I can eat that like that? Yeah,
yeah, yeah.
961
00:42:44,440 --> 00:42:45,880
..but still got that sort of
garlicky...
962
00:42:45,920 --> 00:42:47,200
Nettles I know, yeah.
963
00:42:47,240 --> 00:42:50,880
Some nettles and this is small
shoots of hogweed.
964
00:42:51,560 --> 00:42:54,600
Harrison's combining the spring herbs
into a filling for
965
00:42:54,640 --> 00:42:57,360
a savoury beignet, which is a deep
fried pastry.
966
00:42:58,120 --> 00:43:01,600
So, I come back in a month's time
and wild garlic's gone,
967
00:43:01,640 --> 00:43:02,920
I've got a different experience
968
00:43:02,960 --> 00:43:04,640
altogether... Yeah. ..cos you've
changed it?
969
00:43:04,800 --> 00:43:06,640
Yeah, there'll be different sort
of flavours running through.
970
00:43:06,680 --> 00:43:08,120
I might put you to that test,
971
00:43:08,160 --> 00:43:10,920
come very six weeks and say, "Ah,
I saw that a while back."
972
00:43:10,960 --> 00:43:13,400
We've got quite a few guests
sort of come once a month
973
00:43:13,440 --> 00:43:14,600
to try the different menus,
974
00:43:14,640 --> 00:43:16,360
so it's quite nice to see them on
repeat
975
00:43:16,400 --> 00:43:18,360
and it's nice to do a different
experience for them.
976
00:43:25,160 --> 00:43:26,480
What do we do with that now?
977
00:43:26,520 --> 00:43:28,000
We're just gonna chop it up.
978
00:43:28,040 --> 00:43:29,960
We'll bind it with a tiny bit of
cheese.
979
00:43:30,000 --> 00:43:31,200
Can I have a little taste?
980
00:43:31,520 --> 00:43:32,640
Yeah, absolutely.
981
00:43:33,320 --> 00:43:35,680
So much nicer than raw hogweed,
I have to say.
982
00:43:35,720 --> 00:43:37,880
So, it takes that sort of bitterness
out of it, yeah.
983
00:43:37,920 --> 00:43:41,400
Yeah. Feels very Swiss chardy
and spinach like... Yes.
984
00:43:41,440 --> 00:43:44,040
..you know, that sort of blend, when
it's really cooked nicely.
985
00:43:44,080 --> 00:43:46,800
So, what's the next stage? So, this
is the same mix that has been
986
00:43:46,840 --> 00:43:48,760
rolled into balls and chilled and
it's quite soft.
987
00:43:48,800 --> 00:43:50,400
Quite firm isn't it, yeah? Yeah.
988
00:43:51,120 --> 00:43:52,960
So, we've got this beignet batter
here.
989
00:43:53,480 --> 00:43:54,600
OK, and straight in?
990
00:43:54,840 --> 00:43:56,320
And they should sort of puff up.
991
00:43:56,360 --> 00:43:57,360
Oh, yeah, look.
992
00:43:58,400 --> 00:44:00,040
Looks like a little doughnut,
doesn't it?
993
00:44:02,640 --> 00:44:05,440
So, this is some of that dried
hogweed and nettle. OK.
994
00:44:07,680 --> 00:44:10,080
Mm, lovely.
995
00:44:10,640 --> 00:44:13,880
These are so good. I mean that is
delicious, Harrison, you know?
996
00:44:14,320 --> 00:44:16,240
I'm finishing the mayonnaise
with my finger.
997
00:44:16,800 --> 00:44:18,520
But it's got all that herby flavour,
998
00:44:18,840 --> 00:44:20,360
all that slight bitterness there,
999
00:44:20,400 --> 00:44:21,880
but it's a soft bitterness,
you know,
1000
00:44:21,920 --> 00:44:23,320
it doesn't jar in your palate.
1001
00:44:23,360 --> 00:44:24,560
It's an explosion.
1002
00:44:24,600 --> 00:44:26,120
I love those flavours.
1003
00:44:26,440 --> 00:44:28,400
That is the perfect thing to start a
meal off.
1004
00:44:28,800 --> 00:44:32,200
Fantastic. Thank you. Pleasure.
It's been great getting to know you.
1005
00:44:34,200 --> 00:44:35,400
What a trip.
1006
00:44:35,680 --> 00:44:37,600
I've been blown away by
the quality of
1007
00:44:37,640 --> 00:44:39,360
the restaurants we've visited
1008
00:44:39,600 --> 00:44:43,920
and I completely understand why
Angela fell so in love
1009
00:44:43,960 --> 00:44:45,640
with this fantastic county.
1010
00:44:45,800 --> 00:44:47,520
Have you had a good time?
It was brilliant.
1011
00:44:47,560 --> 00:44:48,680
I mean look where we are.
1012
00:44:48,720 --> 00:44:50,840
I love this harbour. It's real. It's
humble.
1013
00:44:50,880 --> 00:44:52,680
Yeah. I wanted to bring you
to Devon,
1014
00:44:52,720 --> 00:44:53,920
my Devon if you like,
1015
00:44:53,960 --> 00:44:56,280
to just embrace what
Devon is all about,
1016
00:44:56,480 --> 00:44:59,160
the countryside, the sea and the
amazing people.
1017
00:45:01,480 --> 00:45:02,800
From the fresh fish at The Seahorse,
1018
00:45:04,200 --> 00:45:07,480
to the mind blowing logistics at
the River Ex Cafe
1019
00:45:09,280 --> 00:45:12,080
and the inspired foraged menu
at Gather,
1020
00:45:12,240 --> 00:45:16,360
Angela's Devon restaurants have been
nothing short of a revelation.
1021
00:45:16,960 --> 00:45:19,080
I think there is
a thread going on here with Mitch
1022
00:45:19,120 --> 00:45:22,000
and the boys at Gather, you know,
it's about their environment.
1023
00:45:22,040 --> 00:45:23,800
Obviously, Mitch is all about the
fish,
1024
00:45:23,840 --> 00:45:25,360
about the quality of the fish,
1025
00:45:25,400 --> 00:45:27,120
but the boys are about foraging
1026
00:45:27,160 --> 00:45:29,480
and about the quality
of what grows on the land.
1027
00:45:29,520 --> 00:45:31,480
And I couldn't have thought of
a better person
1028
00:45:31,520 --> 00:45:34,040
to take there cos you fully
appreciated what they're doing.
1029
00:45:34,120 --> 00:45:36,360
They're very, very proud, you know,
1030
00:45:36,400 --> 00:45:37,600
of being from this region
1031
00:45:37,640 --> 00:45:40,400
and showcasing the best
of what it has to offer.
1032
00:45:40,440 --> 00:45:44,000
And as for Paul, out in the River
Ex, with this mad restaurant...
1033
00:45:44,040 --> 00:45:46,560
What he's done, he's created a
destination,
1034
00:45:46,600 --> 00:45:48,880
he's created an experience for
the guests.
1035
00:45:48,920 --> 00:45:51,600
Who would build a restaurant on
the river, seriously?
1036
00:45:51,640 --> 00:45:54,880
I know. Tell me this. When you go
and you take,
1037
00:45:54,920 --> 00:45:57,520
you know, your darling fiancee out
and about,
1038
00:45:57,560 --> 00:45:58,840
you're gonna go straight down
1039
00:45:58,880 --> 00:46:00,840
to Cornwall or are you gonna do
a quick left?
1040
00:46:00,880 --> 00:46:03,160
I'm gonna go straight to Devon and
just plonk my tent.
1041
00:46:03,560 --> 00:46:06,360
Brilliant. That's what I wanted to
hear. I've done my job.
1042
00:46:10,200 --> 00:46:12,320
Next time, I'm in Burgundy...
1043
00:46:12,440 --> 00:46:14,480
Look at the countryside,
Michael! Look at that!
1044
00:46:14,520 --> 00:46:16,080
Amazing. This is France.
1045
00:46:16,120 --> 00:46:18,200
..with chef, Michael Caines...
1046
00:46:18,400 --> 00:46:20,480
That, for me, is what Michelin style
cuisine's all about.
1047
00:46:20,680 --> 00:46:23,560
..in the gastronomic heart of France.
1048
00:46:24,240 --> 00:46:27,000
Look at that! Look at the mustard
sauce!
1049
00:46:54,360 --> 00:46:58,640
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