THIS is Why Ynyshir is the UKs Most Expensive Restaurant... — Transcript

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1. 0:00Innoc is so unique just because of what
2. 0:02it is and where it is. You could never
3. 0:03pick this restaurant and put anywhere
4. 0:04else. If you could get the experience in
5. 0:07this restaurant exactly the same on your
6. 0:09street, you wouldn't travel for the 4 or
7. 0:115 hours it takes to get here. I want to
8. 0:13leave a mark on the industry with this
9. 0:15restaurant.
10. 0:17[Music]
11. 0:22I'm Paul Foster, Michelin star chef,
12. 0:24restaurant tour, but today I'm an intern
13. 0:27and I am in rural Wales near the coast
14. 0:30in the countryside and we are at Unisair
15. 0:34near Mahmouth is beautiful crazy two
16. 0:38Michelin star best restaurant in the
17. 0:40country. Chef owner Gareth Ward is doing
18. 0:43some of the most unique food in the
19. 0:45world in one of the most unique
20. 0:47restaurants in the world. So much
21. 0:49incredible stuff going on here like this
22. 0:51salt chamber fridge in the middle of the
23. 0:53meadow. But I'll show you that later.
24. 0:54Let's get to the kitchen. Hi. Yeah, my
25. 0:57name's Andrew. I'm sue chef here at
26. 0:58Unisia. Been here just over about 2
27. 1:01years. And I think probably one of my
28. 1:03favorite chefs would have to be Tom
29. 1:05Akens or maybe Gareth Ford just because
30. 1:08of like their cuz he's your boss. Yeah,
31. 1:10he's my boss, of course. But yeah, like
32. 1:12just like the clever way they do food
33. 1:14and uh just like how smart they are, you
34. 1:16know.
35. 1:17>> So, this is the tiramisu. Yeah.
36. 1:19>> And it's back on the menu tonight.
37. 1:21>> It is back on the Well, it actually came
38. 1:22back on the menu last night.
39. 1:23>> Yeah.
40. 1:24>> Uh so the Amir, the guy from uh
41. 1:26Difference Coffee Yeah. actually brought
42. 1:28the coffee with him.
43. 1:30>> So I used to use Difference Coffee, but
44. 1:31I've not had this one. What's this?
45. 1:33>> So this is Ethiopian Champion Lot One.
46. 1:36Um
47. 1:36>> but nobody else can get this coffee. Is
48. 1:38that right? So this is exclusive to
49. 1:40innocent.
50. 1:40>> Yeah. Last year Gareth got about uh I
51. 1:43think it was like 15 kilos of 60 kilo.
52. 1:46>> So we just take the first 14 g of a pod.
53. 1:49>> First 14. Oh. So it's a really short
54. 1:51espresso.
55. 1:52>> Yeah. Exactly. So the first 14 is like
56. 1:54the like got the least amount.
57. 1:56>> I've never seen anyone weigh in the
58. 1:57coffee. That's accuracy that.
59. 2:00>> Yeah. And then obviously we just give it
60. 2:02like a little stir so like it's all
61. 2:04mixed in. Bring the crema through.
62. 2:05>> Yeah. Exactly.
63. 2:07And then that just goes on top like
64. 2:08that. The
65. 2:09>> smell.
66. 2:09>> Yeah.
67. 2:11>> Oh, you want to try one?
68. 2:12>> Oh, absolutely. Do. Yeah.
69. 2:15>> Wow. It's so fruity.
70. 2:17>> Really nice acidity at the back as well.
71. 2:18>> Yeah. But without that sort of Sometimes
72. 2:20with acidic coffees, you get it here too
73. 2:22much. And this is just all in the mouth.
74. 2:24>> Right. Right. The back and it
75. 2:25>> brings those juices forward that it is.
76. 2:27It's cherry.
77. 2:29>> Innoc is so unique just because of what
78. 2:31it is and where it is. It's all about
79. 2:33the surroundings, about the way we run
80. 2:36the restaurant, how it's completely
81. 2:39unhinged. There's no filter. It is our
82. 2:44way. You know, we don't follow
83. 2:45traditional rules. It's ingredient. It's
84. 2:47the highest ingredients quality in the
85. 2:51world. And you could never pick this
86. 2:52restaurant and put anywhere else. It's
87. 2:54kind of molded itself into surroundings
88. 2:55and the surroundings have made in here
89. 2:58what it is.
90. 3:00[Applause]
91. 3:01can smell curry.
92. 3:02>> Yeah. So, this is a
93. 3:03>> great curry.
94. 3:04>> This is the last course on the menu is
95. 3:06the savory course.
96. 3:07>> Yeah.
97. 3:08>> So, we finish I went to Japan a few
98. 3:09years ago and I went to this Japanese
99. 3:11restaurant which is a full beef tasting
100. 3:13menu
101. 3:14>> and the last savory course was the
102. 3:16Japanese curry and it blew my mind with
103. 3:18the beef.
104. 3:19>> What sort of flavor profiles did it
105. 3:20have?
106. 3:21>> Their their curry is very different like
107. 3:22Indian curry cuz like no tomatoes and
108. 3:24stuff like that and it's all like more
109. 3:25vegetable based.
110. 3:26>> Okay. Okay.
111. 3:26>> And then they use like SMB curry powder
112. 3:28which is like a specific Japanese curry
113. 3:29powder obviously mirin and things like
114. 3:32that. Soya sauce. So it's like very
115. 3:33different. So this was introduced to the
116. 3:35Japanese actually by the Royal Navy. So
117. 3:37you buy the whole ribe eyes and
118. 3:38obviously in the eye you've got the eye
119. 3:40itself which we use.
120. 3:41>> Yeah.
121. 3:41>> To wrap the tuna in. So we do a tuna
122. 3:43course wrapped in beef.
123. 3:44>> Nice.
124. 3:44>> And then you got the cap running across
125. 3:46the top which we use for a broth.
126. 3:48>> Yeah.
127. 3:49>> So we use in everything. And then you
128. 3:50got the skirt which runs on the outside.
129. 3:52>> So you seam bone everything
130. 3:53>> which is my favorite part. that bit
131. 3:54skirt bit that runs on the outside
132. 3:56>> bit. Yeah.
133. 3:56>> So we take that out and what you got
134. 3:58here is this is just that's the skirt
135. 4:00which this is the tastiest bit. Super
136. 4:02gelatinous.
137. 4:03>> So is this brine then? Is it
138. 4:04>> this is a dashy brine.
139. 4:05>> Oh dashy brine. Okay.
140. 4:06>> So we make a normal brine but instead of
141. 4:07use water we use dashi
142. 4:09>> and then we barbecue this off which I'll
143. 4:10show you in a bit.
144. 4:11>> Yeah.
145. 4:11>> Once it's ready. We get it on the
146. 4:13barbecue. Just get it colored up. Get
147. 4:14that nice smoke on it.
148. 4:15>> Yeah.
149. 4:15>> It like caramelizes in part because of
150. 4:17the sugar in the brine.
151. 4:19>> And then we'll add it to we'll add it to
152. 4:20the base. So this is just the curry
153. 4:22base. Yeah.
154. 4:22>> So what we do is we make a double beef
155. 4:24stock
156. 4:25>> with bones. Reduce that right down so
157. 4:27it's gelatinous.
158. 4:28>> So double as in you add water to like a
159. 4:31refresh. Yeah. Yeah.
160. 4:32>> So um and then we reduce it right down
161. 4:34so it's super gelatinous.
162. 4:36>> Yeah.
163. 4:36>> And then we make a double curry stock
164. 4:38with that.
165. 4:39>> Wow.
166. 4:39>> So we make a curry sauce
167. 4:41>> base and then we do it again. So
168. 4:42everything's like so it's a concentrated
169. 4:44flavor.
170. 4:44>> So it's like layer layer layer
171. 4:46>> and then we reduce that right down
172. 4:47again. So it's like stock cube cuz
173. 4:49that's kind of what you're looking for.
174. 4:50>> Yeah. You want it to be like a stock
175. 4:52cube.
176. 4:52>> And then we add the lean purins. We we
177. 4:55roast some A5 fat to get loads of, as
178. 4:59you can see, it's split.
179. 5:00>> Yeah.
180. 5:01>> So that's going to help keep everything
181. 5:02moist and tasty.
182. 5:03>> And then we'll add the barbecued beef to
183. 5:05that. We'll cover it up and cook it for
184. 5:06about 2 hours in the oven.
185. 5:07>> And then we take it out and we slice the
186. 5:09beef up really fine. Then we blitz the
187. 5:11sauce so it goes like emulsify thick
188. 5:13gelatinous sauce. Serve over some like
189. 5:16the best rice in the world.
190. 5:17>> Yeah. super simple but like everything
191. 5:18on that dish is the best it can be. The
192. 5:22mantra the kind of DNA is obviously it's
193. 5:26very protein driven. I mean it used to
194. 5:28be very meat obsessed now it's very
195. 5:30fish. I think that's as you get older
196. 5:32year of you start to appreciate fish a
197. 5:34lot more and you know like it's a lot
198. 5:37for me it's more exciting than meat and
199. 5:40we're heading down that line of just
200. 5:41like there's nothing better than buying
201. 5:42the highest quality fish and serving it
202. 5:44raw. It goes in the salt chamber. We age
203. 5:46it perfectly. We take it out to order
204. 5:49and prep it in front of the customers.
205. 5:50Who knows? We might completely drop the
206. 5:52meat eventually and go completely fish
207. 5:54le restaurant. We don't know like I have
208. 5:57no idea where we're going to be in the
209. 5:58future. It just car every day just
210. 6:00grows. Every day changes, you know, and
211. 6:02it that's the whole beauty of it.
212. 6:05>> Hi, I'm Patrick. I'm the head chef here
213. 6:07at Inner. Uh I've been here for almost
214. 6:09three and a half years now and I've been
215. 6:11asked to say my favorite chef who's
216. 6:13obviously the big man. Otherwise, I
217. 6:14wouldn't be here. So patch what? We got
218. 6:16lobsters obviously.
219. 6:17>> Yeah. Yeah, we got Dovey lobsters. So
220. 6:18these come from Cardigan Bay. They get
221. 6:20shipped in just for us just for you.
222. 6:22>> Yeah. Yeah. So we got a crab tank out
223. 6:24back. So we keep them alive until we're
224. 6:25ready to kill them.
225. 6:26>> We store all these. We've got minus 80
226. 6:28freezers. Obviously you'll hear about
227. 6:30that a lot when you're eating here. Um
228. 6:31so basically it's a sushi grade freezer
229. 6:33minus 80. Um we put them in there. Kills
230. 6:36all parasites.
231. 6:37>> Yeah.
232. 6:37>> And kills majority if not all bacteria.
233. 6:40So it allows us to serve the tails raw.
234. 6:42So we serve that raw with our namin
235. 6:43dressing. So you put them in there live.
236. 6:45Does it send them into that sleep state
237. 6:46as well?
238. 6:47>> Yeah, it's per. So they come out as they
239. 6:48go in right now.
240. 6:49>> Yeah.
241. 6:50>> So we blast freeze them, get them into
242. 6:51our minus 80. Serve the tail raw. The
243. 6:54good thing with the minus 80 is just
244. 6:55like blanching, it breaks the membrane
245. 6:56away from the the shell.
246. 6:58>> Yeah.
247. 6:58>> So it allows you to break them down
248. 7:00completely raw. So you haven't actually
249. 7:01traditional really interesting with the
250. 7:03uh claw cuz it means we can break them
251. 7:05out and then we can barbecue it just
252. 7:06from raw. So control of the cook from
253. 7:09the get- go rather than having to blanch
254. 7:10and reheat. So the texture on it is
255. 7:12unbelievable. Be nice to see. I've never
256. 7:14done that process. Like I've heard about
257. 7:15it, but I've never never had that
258. 7:17freezer to be able to pull it straight
259. 7:18out.
260. 7:18>> Yeah, these ones are going to get blast
261. 7:20frozen in the minus 80 and then later on
262. 7:22the ones that have come out will break
263. 7:23down together and then you can see that.
264. 7:24>> Oh, perfect.
265. 7:27>> What's going on here then? Is this like
266. 7:28the inspiration? How you move the menu
267. 7:30forward?
268. 7:30>> Yeah. So, this project wall is actually
269. 7:32probably about four times bigger than
270. 7:34this should be. But some projects don't
271. 7:36even make it to the wall cuz they get
272. 7:37done off the cuff.
273. 7:38>> Oh, straight. Yeah. When you're excited
274. 7:39about it.
275. 7:40>> Yeah. Yeah. I hate kitchens when you go
276. 7:42someone says something and everyone
277. 7:43goes, "Oh, that sounds shit."
278. 7:44>> It gets shut down.
279. 7:45>> How do you know like?
280. 7:45>> Yeah. One of our probably signature
281. 7:48dishes on the menu is a banana ice cream
282. 7:50with caviar and birch syrup.
283. 7:51>> So, we tap all the birch trees in the
284. 7:53garden in the spring.
285. 7:54>> Yeah.
286. 7:54>> And we reduce it down really slow and
287. 7:55make a syrup. It's basically maple but
288. 7:57made out of birch. And when I said it to
289. 7:58these lot, they were like, "That sounds
290. 8:00[ __ ] disgusting." And then I brought
291. 8:01one in. I made it.
292. 8:02>> If people had listened to that, you
293. 8:04would never have
294. 8:04>> If I had listened to them just wrote it
295. 8:06off.
296. 8:06>> Yeah.
297. 8:06>> That dish would never have been born.
298. 8:08>> There you go. And it's one of the best
299. 8:09dish issues we do in my opinion. It's
300. 8:11it's so incredible.
301. 8:12>> We don't do trends at all. We um we do
302. 8:15us. Everything within these four walls
303. 8:18is all I care about. Not that I don't
304. 8:20care about anything else, but I don't I
305. 8:22try not to watch what other people
306. 8:23doing. I try not to see what the other
307. 8:26restaurants in the world are up to
308. 8:27because I want to keep this completely
309. 8:29original. It has to be original because
310. 8:32where we are, if you could get the
311. 8:34experience in this restaurant, exactly
312. 8:35the same on your street, you wouldn't
313. 8:38travel for the four or five hours it
314. 8:39takes to get here.
315. 8:41[Music]
316. 8:43>> So, these were yesterday, Ava and Andy
317. 8:46did the first stage of these. So, the
318. 8:48first stage is cleaning them, getting
319. 8:50them really clean. It's important
320. 8:51because they're going to be aged for 2
321. 8:53weeks.
322. 8:53>> So, clean what's the cleaning process?
323. 8:55>> Really the inside. So, washing them out,
324. 8:57making sure all the debris is out, all
325. 8:58the bits of like internals.
326. 9:01>> Got to get it super clean because
327. 9:02they're all sewn up nice and tight.
328. 9:05>> And then these get salted and then dried
329. 9:08overnight, but they stuffed with like
330. 9:10spices,
331. 9:12>> uh, star,
332. 9:14Sichuan, cassia bark, um, and then
333. 9:17spring onions and ginger. And they've
334. 9:19been dried out overnight. And now
335. 9:20they're going to do the second stage,
336. 9:22which is dipping it in black vinegar.
337. 9:25That's going to color the skin.
338. 9:26>> So the skin, the vinegar also helps
339. 9:28break the d pork when you do pork
340. 9:30crackling. These ducks are from Silver
341. 9:31Hill Farm in Ireland, which is
342. 9:33>> arguably the best duck on the planet.
343. 9:35>> What breed are they?
344. 9:36>> These are cross between Hillsbury and be
345. 9:38king.
346. 9:38>> Yeah, they look like they got a peek in
347. 9:40shape.
348. 9:41>> Everyone thinks peeking duck is a a
349. 9:42cooking method is breed.
350. 9:44>> So it's for crispy duck. These crispy
351. 9:46ducks. These ducks are delivered all
352. 9:48over the world.
353. 9:49>> Yeah.
354. 9:49>> For for this dish.
355. 9:50>> Oh wow.
356. 9:51>> Everybody all the best restaurants in
357. 9:52the world take these ducks. So we get
358. 9:54them in. So this is the we're going to
359. 9:56go and show you the the first stage now.
360. 9:57Obviously you've got these ones here. So
361. 9:59these ducks here are for tonight. So if
362. 10:02you see that.
363. 10:04>> So how long has that been?
364. 10:05>> That's been here 2 weeks.
365. 10:06>> Two weeks. Wow.
366. 10:06>> Yeah. So that is beautifully dry. That
367. 10:09is been through the two. So after the
368. 10:12after the vinegar dip they go in moltos.
369. 10:16So then that's on there now. Yeah. So
370. 10:18these are ready to cook. So you'll see
371. 10:20it's been cooked today.
372. 10:22And you sit them directly in front of
373. 10:23the fan.
374. 10:24>> Got to get go get a fan on them. Get
375. 10:26them dry. And there's no mold at all on
376. 10:28these.
377. 10:28>> No, there's nothing.
378. 10:29>> It's just dry. White there.
379. 10:32>> No, you smell it. It just smells nice.
380. 10:36>> It's not spoiled. It's dried. It's aged.
381. 10:38There's a difference.
382. 10:39>> And that's like you got to understand
383. 10:40that like aging isn't just making
384. 10:42everything minging.
385. 10:43>> It's about drying it out control in a
386. 10:45controlled environment to reduce the
387. 10:47moisture content, to increase the
388. 10:48flavor. That's all you're doing.
389. 10:49Exactly. you know, and make it more
390. 10:51tender.
391. 10:55>> So, these are the ones G showed us.
392. 10:57These were prepped yesterday and salted.
393. 10:58>> Yeah. So, Ev did them yesterday morning.
394. 11:01>> Okay.
395. 11:01>> We're trying to leave them about 24
396. 11:02hours.
397. 11:03>> And now's the vinegar stage.
398. 11:05>> What vinegar is it?
399. 11:06>> So, this is black rice wine vinegar and
400. 11:07water.
401. 11:08>> Yeah.
402. 11:08>> Uh so, basically our ratio is 9 L of
403. 11:10water to seven bottles.
404. 11:12>> Yeah. Okay.
405. 11:12>> Um and then we pH it. So, it's about 3.5
406. 11:15on the pH.
407. 11:16>> Okay.
408. 11:16>> So, yeah. So, it's always checking like
409. 11:18the acidity. something you can use again
410. 11:20or is it a one use thing?
411. 11:22>> Yeah, we just keep reusing this one. The
412. 11:24molasses stock that I'll use tomorrow, I
413. 11:26do a fresh fresh every week.
414. 11:28>> Okay.
415. 11:28>> Uh cuz the sugar seems to just like
416. 11:30disintegrate. So, it's just like not the
417. 11:32same quality. You know what I mean? But
418. 11:34like this is vinegar and water, so it
419. 11:35didn't really go anywhere. Like I do top
420. 11:37it up with fresh vinegar and water, but
421. 11:40>> it's sort of like it's a bit like a
422. 11:41mother stock really.
423. 11:42>> I see.
424. 11:43>> Yeah.
425. 11:45>> So, it's half 12. We've been here a
426. 11:47couple of hours. seen so much going on.
427. 11:49Busy kitchen. There's no lunch service
428. 11:51here. Um, everyone's getting ready for
429. 11:53dinner, but there's a lovely calm
430. 11:54feeling. Everyone knows what they're
431. 11:56doing even though there's a lot to do
432. 11:58and 30 courses to get ready for.
433. 12:00Everyone's on their game. Everything
434. 12:02rests on this. Our line, we I employ 30
435. 12:05member of staff. I've got to pay them 30
436. 12:07member staff every day. I've got a huge
437. 12:10outlay in money for the running the
438. 12:12restaurant. I've got my family. I've got
439. 12:13mortgage. I've got everything. So the
440. 12:15stress and the pressure of running this
441. 12:16restaurant is huge and it has to be
442. 12:18right all the time because if you have a
443. 12:19bad day it could ruin the could ruin
444. 12:21your business.
445. 12:23>> What we got for staff food then?
446. 12:25>> So we've got some uh
447. 12:28tomato pasta like dehydrated baby tongs.
448. 12:32Got some Caesar salad, garlic bread with
449. 12:34our homemade sourdough.
450. 12:36>> And then we've got some ham on as well.
451. 12:38>> How important is staff food in a
452. 12:40restaurant like this?
453. 12:42>> Really important.
454. 12:43>> What happens? Does anyone ever do a bad
455. 12:44staff food?
456. 12:45>> Um, yeah.
457. 12:46>> What happens?
458. 12:47>> G's not a happy man.
459. 12:51>> To most people, this will look
460. 12:52unorthodox. A pan on the barbecue.
461. 12:54What's going on? So, uh, we're making a
462. 12:56prawn head soy. So, this is to go with
463. 12:58our carabanos dish. So, we took all the
464. 13:00heads from the carabaneros. We just got
465. 13:02them in some brano, which is rice husk
466. 13:04oil.
467. 13:05>> So, got a super nice mouth feel. Just
468. 13:07roast them off on the barbecue. We want
469. 13:08that real like there's nothing better
470. 13:09than the prawn on the barbecue. Do you
471. 13:10know what I mean? So, you want that in
472. 13:11the sauce. the actual tail itself serve
473. 13:13also to get that in there like we're
474. 13:15smoking heads over and over again on the
475. 13:16barbecue.
476. 13:17>> So you're getting heat from underneath
477. 13:18and then closing the lid to all that
478. 13:19smoke for
479. 13:20>> the heat itself. It's not too
480. 13:22aggressive. Put the logs on then close
481. 13:24it down. So you're just getting all that
482. 13:25smoke from the birch on.
483. 13:26>> Yeah. Sounds amazing already.
484. 13:28>> The way we say it sometimes is like it's
485. 13:29simplicity bore of complexity. So like
486. 13:32all the efforts gone into the product
487. 13:33that's in here. So you got the carabinos
488. 13:34in there. So Canary Island scarlet
489. 13:36shrimp which is the best prawns in the
490. 13:38world.
491. 13:39>> Yeah.
492. 13:39>> Like you know what I mean? And then
493. 13:40we've got the um shibanuma soy. So we
494. 13:43went out to these guys in Japan. Um to
495. 13:45us it's the best soy sauce we can get
496. 13:46our hands on. Yeah.
497. 13:47>> So like why mess with that? So you've
498. 13:49got your prawn head, you got your rice
499. 13:50brand oil, and you got your soy. Season
500. 13:52it up with the wild garlic vinegar with
501. 13:53the dish goes with and just keep it
502. 13:55>> super simple like respect and then
503. 13:58>> love into making it like you know what I
504. 13:59mean. And then and then the end product
505. 14:01is what you get. You get the super
506. 14:02>> to the customer like simplicity in
507. 14:04essence on the plate.
508. 14:06>> Well, if you tell if you spoke to the
509. 14:07customer about Yeah. on the like you
510. 14:09said on the plate it's simplicity but if
511. 14:11they if you would say to them if they
512. 14:12said what's in this sauce and you say
513. 14:14soy prawns brano a little bit of vinegar
514. 14:16they wouldn't believe you
515. 14:17>> no what I mean
516. 14:20>> the culture is hard I've been here 12
517. 14:22years now and it used to be I mean it's
518. 14:24still hard but it used to be like me
519. 14:26screaming and shouting like every 2
520. 14:28minutes and you know as we were brought
521. 14:31up you know and it was like they were
522. 14:33tough and you had to be you had to have
523. 14:35skin thick skin to survive over time
524. 14:38you've kind of learned that talking to
525. 14:40people is the best. People react much
526. 14:42better with treating them like human
527. 14:43beings and that's the way it should be.
528. 14:46>> Everyone here? Everyone ready?
529. 14:48>> Lovely. So, we've got a busy one
530. 14:51tonight, guys. We're 23.
531. 14:55>> So, uh my name's Ava. I've been here for
532. 14:582 months now. My favorite chef is
533. 15:01definitely Gareth Ward. It's the reason
534. 15:03why I'm here. Um
535. 15:06position chef the party.
536. 15:08So, we're just going to pick the
537. 15:11freshest stuff. So, the baby leaves.
538. 15:12>> Okay. The ones that come through from
539. 15:14spring.
540. 15:14>> Yeah. And uh because it's been raining
541. 15:16as well, there's quite a few spiders and
542. 15:18all this white sort of stuff. So, we
543. 15:20just want to take care of not to get any
544. 15:22of that in there.
545. 15:23>> Okay. What is this for? Is this for
546. 15:24decoration or for dishes or?
547. 15:26>> No. So, this is the last sort of dish
548. 15:28for the customers.
549. 15:29>> Yeah.
550. 15:29>> So, the guests get a small infusion of
551. 15:32pine and in honey tea at the end.
552. 15:35So, if you just gather a sort of couple
553. 15:37like this.
554. 15:38>> Okay.
555. 15:38>> And then we're just going to cut it into
556. 15:40inch thickness into here just so it can
557. 15:43go into the pots a bit later.
558. 15:44>> Oh, perfect. So, obviously we're out
559. 15:46here in the Welsh countryside.
560. 15:48>> Yeah.
561. 15:48>> Very couldn't get much more rural.
562. 15:50>> No.
563. 15:51>> Nobody here has got a Welsh accent.
564. 15:53Everyone's from all over. So, what
565. 15:54brought you here? Where are you from?
566. 15:55>> Yeah, exactly. So, I'm from uh North
567. 15:57London.
568. 15:58>> I moved up here about 2 months ago.
569. 16:00>> Yeah.
570. 16:01>> I ate here about 4 years ago. I just
571. 16:03knew this was like the peak. This is
572. 16:05where I wanted to work.
573. 16:06>> Yeah.
574. 16:07>> Yeah. So, I just got as much as I could
575. 16:08out of uh working in London so I could
576. 16:11move up here.
577. 16:12>> A very different way of life.
578. 16:14>> 100%.
579. 16:15>> Yeah.
580. 16:16>> So, this goes with our honey that we
581. 16:18actually helped harvest our spring
582. 16:19honey.
583. 16:20>> Yeah.
584. 16:20>> About 3 weeks ago. And we kept a
585. 16:22honeycomb. So, we go around and we show
586. 16:24all the guests the honeycomb as well.
587. 16:27And then we pour them some tea last
588. 16:28minute. Someone else would be buying
589. 16:30this in when we've got two trees on
590. 16:32site. Yeah. We just get to harvest every
591. 16:35uh afternoon.
592. 16:36>> Probably talking 50 60 pound a kilo.
593. 16:38>> Yeah, exactly.
594. 16:40>> All chefs love to show off their awards
595. 16:42and there's nothing wrong with that. Um
596. 16:45but this place is so unique. Even the
597. 16:47way they display their Michelin plaques
598. 16:48is unique. As you can see, all of
599. 16:51Gareth's onear and his two star plaques
600. 16:53are on a pine tree in the meadows that
601. 16:56we've just been foraging from. So, it's
602. 16:58just gone 2:30. Mis plast is still going
603. 17:00on in the kitchen. We've had our food.
604. 17:02We've been out foraging for pine. The
605. 17:05last little touches are coming together
606. 17:06cuz the guests are going to sit at 5:00
607. 17:08p.m. So, we're going to head back in the
608. 17:09kitchen now.
609. 17:12We overfeed people here. We give people
610. 17:14everything. Like, it's expensive, don't
611. 17:16get me wrong, but you get everything.
612. 17:18You get more than like you paid for
613. 17:21really, you know? It's that's what it's
614. 17:22like. And then because it's about it's
615. 17:25about going out for a meal. If you go
616. 17:27out for a meal and you leave hungry,
617. 17:29that restaurant has failed at being a
618. 17:31restaurant because it's like going to
619. 17:32the cinema and there's been nothing
620. 17:34shown on the screen and then you have to
621. 17:36go to go home and watch it on the TV
622. 17:37with your misses. You've failed as a
623. 17:39cinema.
624. 17:41>> Uh, so my name is Sam. I'm a chef here
625. 17:42at Um, my favorite chef is Patrick. I've
626. 17:47been here for just over a year now.
627. 17:49>> So this is a duck from last night.
628. 17:51>> From last night. Yeah.
629. 17:52>> Uh, so what we do, you just chop it
630. 17:54down. Uh, so it's nice and small. Uh, so
631. 17:57it goes alongside the duck. Really?
632. 17:59>> Um, so you're
633. 18:00>> making a broth.
634. 18:01>> Yeah. So we send the duck out and then
635. 18:03we send the broth out.
636. 18:04>> Is it something customers drink or a
637. 18:06spoon or like
638. 18:06>> Yeah, it's a drink.
639. 18:07>> A drink obviously.
640. 18:08>> And what sort of flavor profile like
641. 18:10Asian flavors in there or?
642. 18:11>> Uh, so yeah, we got some Sichuan pepper,
643. 18:13ginger, uh, spring onions, a little bit
644. 18:16of starise, and casio bark, which is
645. 18:18like cinnamon.
646. 18:21[Music]
647. 18:28[Music]
648. 18:30Is this a medieval torture device?
649. 18:33>> It can be used as that if you want.
650. 18:35>> So, what now? What have we got?
651. 18:37>> Uh, so yeah, it's just the hydraulic
652. 18:38press. So, basically everything that was
653. 18:40in the pan before.
654. 18:41>> So, that whole pressing every bit of
655. 18:42flavor out of it.
656. 18:43>> Yeah, pretty much.
657. 18:44>> Um,
658. 18:45>> so yeah, we do this with all of our
659. 18:47sauces. Really?
660. 18:48>> All the sauces.
661. 18:49>> Uh, yeah. All the sauces that we do is a
662. 18:50stock. Yeah.
663. 18:51>> Um, so it just basically means you're
664. 18:54not wasting any flavor. You're getting
665. 18:55as much out of the products as you can.
666. 18:57>> So yeah, it's all basically just like
667. 18:59flavor and liquid you would have
668. 19:00otherwise just thrown in the bin.
669. 19:01>> Gore extraction.
670. 19:02>> Yeah.
671. 19:07>> So Lee, I've been in restaurants 26
672. 19:09years and I've never been any restaurant
673. 19:11in the world with their own onsite
674. 19:13blacksmith doing cutlery, all the metal
675. 19:16work that you do. So I don't know, fill
676. 19:18us in. What's your dayto-day? What what
677. 19:19have you done for Innocent?
678. 19:21>> Uh all the interior work, all the
679. 19:23shelving,
680. 19:25>> cabinetry work, the bar,
681. 19:27>> anything in there basically see and
682. 19:29metal has come from here.
683. 19:31>> So knowing Gareth very well, I've known
684. 19:32him for years. I can imagine him just
685. 19:34coming and saying, "Lee, this is what
686. 19:35I'm thinking." It just gives you an idea
687. 19:37and then you run with it.
688. 19:38>> Yeah. Yeah,
689. 19:39>> at the beginning it was difficult cuz to
690. 19:41know to know exactly what he had in his
691. 19:44mind, you know, but I can read him like
692. 19:46a book now and I know I know how it
693. 19:48works and I know how the restaurant
694. 19:50works.
695. 19:52>> So, it's not an issue now making stuff,
696. 19:54whatever he comes up with. You know
697. 19:55>> what I love about it, you're not going
698. 19:56to get this in any of the restaurant.
699. 19:58>> No.
700. 19:58>> Yeah.
701. 19:59>> And we just between Gareth and I, we've
702. 20:02always said that whatever we do for this
703. 20:05restaurant, it doesn't go anywhere else,
704. 20:07you know.
705. 20:07>> Brilliant. It's fair game when when when
706. 20:09it gets taken out of commission.
707. 20:11>> Mhm.
708. 20:12>> Then it can go out, you know, but
709. 20:14whatever's done for this place stays in
710. 20:16this place, you know.
711. 20:17>> Yeah.
712. 20:19>> It's 10 to 5. All the last minute checks
713. 20:21have been done. Everything's been
714. 20:23tasted. Last meeting. All ready for
715. 20:26service. We've just been over to the
716. 20:28blacksmith. Gareth sharpened his knives.
717. 20:30Ready for service.
718. 20:33So, Jacob, DJ in Mission Star Restaurant
719. 20:37in the countryside in Wales. How what?
720. 20:39Fill me in. What's that all about?
721. 20:40>> It doesn't add up, does it? No,
722. 20:42>> it doesn't add up.
723. 20:43>> How do you pitch it like in terms of
724. 20:45music you like and so Gareth cooks his
725. 20:48food, right? Yeah.
726. 20:49>> You obviously got your music, your
727. 20:50style. How do you pitch it matching
728. 20:52Gareth, the food style of the restaurant
729. 20:54and the guests?
730. 20:55>> I work I suppose I work with the same
731. 20:58attitude as G. Gareth. I won't play
732. 21:00anything I don't like. you know, but
733. 21:03obviously it's got to be stuff that is
734. 21:05also appealing to other people.
735. 21:08>> They're never going to hear the same
736. 21:09thing. And the other thing, the problem
737. 21:11that you've got with playlists in any
738. 21:14environment, especially working
739. 21:16environment,
740. 21:17>> is you know that playlist.
741. 21:18>> Yeah.
742. 21:19>> So, you know what song's going to follow
743. 21:20that song. And if there's one song on
744. 21:22there that you don't like,
745. 21:24>> you're preempting it going, "Oh, I
746. 21:25know."
747. 21:26>> So, yeah, that's that's why it keeps it
748. 21:28kind of a bit interesting all around,
749. 21:29you know?
750. 21:31I don't really know how it comes
751. 21:32together to be honest. It just kind of
752. 21:33does. I think if you've got confidence
753. 21:35in what you do, which we have, we
754. 21:37completely confident that inner see is a
755. 21:39great experience. You know, obviously
756. 21:40there's some people that won't get it
757. 21:42and that's just personal opinion. It's
758. 21:43like anything. It's like all our music.
759. 21:45You will never please everybody on the
760. 21:47music. You know, we used to be very very
761. 21:49heavy house music for about 6 hours.
762. 21:51We've kind of toned it down a little bit
763. 21:52now because you could feel the tension
764. 21:55on people because if you're not into
765. 21:56house music, you don't want to listen to
766. 21:58house music for 5 minutes. Never mind
767. 21:59six hours. We do everything our way.
768. 22:02It's all about us, you know, and the
769. 22:04customers come and hopefully they enjoy
770. 22:05it, but if they don't, there's nothing
771. 22:06wrong with the product. It's just you,
772. 22:08you don't like that, you know, like we
773. 22:10all like different things. Everything
774. 22:12that leaves our kitchen is 100% in my
775. 22:14eyes, otherwise it won't go in the
776. 22:15restaurant.
777. 22:17>> So, yeah. What fish have we got here
778. 22:18that you're prepping?
779. 22:19>> So, here we've got the hamachi.
780. 22:21>> Yeah.
781. 22:22>> Which is the yellow tail.
782. 22:23>> Then we had the mad eye, which is like a
783. 22:25pink bream or red bream from Japan.
784. 22:27These are all Japanese fish. And then
785. 22:29this one is the blue fin tuna from
786. 22:30Spain. Balf fuego has all been aged in
787. 22:34the salt chamber. You've got the the
788. 22:35loin, the kami, which is the leanest
789. 22:36bit. And you've got the belly. We serve
790. 22:39three different dishes with the tuna.
791. 22:40Break it down into three different cuts.
792. 22:41So you go from fat leanest to fattiest
793. 22:44or fattiest to leanest, sorry. So you
794. 22:45start off the top of the fish and you
795. 22:46work you work your way up.
796. 22:48>> You get three different servings of one
797. 22:49fish
798. 22:50>> in the Japanese style.
799. 22:51>> Yeah.
800. 22:51>> Yeah.
801. 22:54>> So this is this is the first bit of food
802. 22:56everyone's getting at.
803. 22:57>> First course on the menu. first and
804. 22:59served in the bar in the bar.
805. 23:00>> Yeah. So, what what have we got? I know
806. 23:03we've seen all this lovely fish. We've
807. 23:04seen it dry aging. We've seen you
808. 23:06preparing it. What?
809. 23:08>> So, this is a Japanese mad eye.
810. 23:09>> Yeah.
811. 23:10>> It's like a red bream
812. 23:12>> and it's obviously see the skin super
813. 23:14leather. So, we've just
814. 23:17shaved it off.
815. 23:18>> Yeah. See that? How fatty it is
816. 23:19underneath.
817. 23:20>> So glossy.
818. 23:20>> Yeah.
819. 23:21>> Yeah. Just the perfect temperature for
820. 23:22eating.
821. 23:23>> Yeah. All the fat's been brought to the
822. 23:24surface by the salt chamber.
823. 23:25>> Uh-huh. So we serve it with a dressing
824. 23:27which is um like a white soy dashy
825. 23:30dressing.
826. 23:31>> Okay.
827. 23:31>> Really high quality white soy from
828. 23:33Japan.
829. 23:33>> And then we just split that with a
830. 23:35wasabi oil. It's really really simple
831. 23:37first dish.
832. 23:38>> Yeah.
833. 23:38>> Just to kind of introduce you to the
834. 23:39restaurant.
835. 23:40>> So you make a classic dashy and then
836. 23:41finish it with the
837. 23:42>> season it with white soy and white soy
838. 23:44and Yeah.
839. 23:45>> It just shows like how good your
840. 23:48ingredients are when you can serve
841. 23:49something that pure.
842. 23:50>> When your ingredients are that good,
843. 23:52you've got to do you want it just to
844. 23:53shine. Yeah,
845. 23:54>> you could put a million ingredients on
846. 23:56that piece of fish. You just destroy it.
847. 23:58Absolute waste of time having it.
848. 23:59>> Exactly. But people tend to do that when
849. 24:00they're hiding a bad ingredient.
850. 24:02>> Exactly.
851. 24:06>> I just want to make in here better every
852. 24:08day. That's That's the goal. Like
853. 24:10obviously I would love for it to be the
854. 24:11first three star restaurant in in Wales.
855. 24:13That would be class. I've got no control
856. 24:15over that. All we can do is keep doing
857. 24:16what we do and hopefully one day it
858. 24:17would happen. So I'll just keep doing
859. 24:19this every day until I stop loving it.
860. 24:22You know, I wanted to just I want to
861. 24:23leave a mark on the industry with this
862. 24:25restaurant. I want people to talk about
863. 24:27in the future.
864. 24:29>> So, I have had the most amazing day in
865. 24:31the kitchen, in the meadows, with the
866. 24:34blacksmith, with everything they do
867. 24:37here. It seriously is the most unique
868. 24:39restaurant I've ever visited. And we're
869. 24:42lucky to have it in the UK. You have to
870. 24:45come here cuz I'm going back inside to
871. 24:47eat the full menu.
872. 24:52[Music]
873. 24:56First time I've ever had caviar. Let's
874. 24:59see how we get on.
875. 25:02[Music]
876. 25:06>> That is phenomenal.
877. 25:08>> So good. Is that
878. 25:09>> so good?
879. 25:13[Music]
880. 25:17>> Best best Chinese chocolate ever.
881. 25:19[Music]