1 00:00:09,092 --> 00:00:10,843 In the world's best restaurants… 2 00:00:10,844 --> 00:00:12,386 Speed up. - All right. 3 00:00:12,387 --> 00:00:15,097 …one guest can change everything. 4 00:00:15,098 --> 00:00:16,265 No errors. 5 00:00:16,975 --> 00:00:20,061 The inspectors assessed, does the restaurant deserve - 6 00:00:20,062 --> 00:00:22,731 the industry's biggest recognition, 7 00:00:23,982 --> 00:00:26,485 A Michelin star. 8 00:00:27,611 --> 00:00:30,196 No one knows who the inspectors are. 9 00:00:30,197 --> 00:00:32,782 We must not reveal ourselves under any circumstances. 10 00:00:32,783 --> 00:00:34,283 A solo diner. 11 00:00:34,284 --> 00:00:37,079 He looks serious. 12 00:00:37,454 --> 00:00:39,665 Tense. The customer takes notes. 13 00:00:41,792 --> 00:00:43,794 We follow chefs, 14 00:00:44,336 --> 00:00:46,963 as they push towards breaking point. 15 00:00:46,964 --> 00:00:48,590 Everything has to be perfect. 16 00:00:49,800 --> 00:00:50,801 Wake up! 17 00:00:52,219 --> 00:00:54,346 Losing a star could be the end of us. 18 00:00:56,056 --> 00:00:59,142 When the stakes are high, there is no room for mistakes. 19 00:01:00,185 --> 00:01:01,519 There is no plan B. 20 00:01:01,520 --> 00:01:04,022 A small bone was found. - From where? 21 00:01:04,772 --> 00:01:06,232 Aiming for perfection… 22 00:01:06,233 --> 00:01:07,441 Great. 23 00:01:07,442 --> 00:01:08,442 Yes! 24 00:01:08,443 --> 00:01:10,820 ...each with cutlery. 25 00:01:10,821 --> 00:01:13,614 The difference between fame and being fired is razor sharp. 26 00:01:13,615 --> 00:01:17,202 A star can change their lives. 27 00:01:17,995 --> 00:01:21,957 We are pleased to announce, that you get one star... 28 00:01:23,750 --> 00:01:25,043 Yay, kaa, koo! 29 00:01:26,211 --> 00:01:27,379 Great to be here again. 30 00:01:37,389 --> 00:01:41,310 A Michelin star can translate the fate of the restaurant. 31 00:01:42,102 --> 00:01:43,978 In my hometown of London - 32 00:01:43,979 --> 00:01:47,274 the fate of many restaurants has changed to age. 33 00:01:49,526 --> 00:01:51,944 London has more Michelin restaurants - 34 00:01:51,945 --> 00:01:55,490 like in Madrid, Berlin and in Rome in total. 35 00:01:57,576 --> 00:02:00,621 London is the world most expensive restaurant cities. 36 00:02:02,581 --> 00:02:03,749 Oh that! 37 00:02:04,333 --> 00:02:06,667 Britain's most expensive restaurant - 38 00:02:06,668 --> 00:02:08,336 must be here, right? 39 00:02:09,922 --> 00:02:11,047 No. 40 00:02:11,048 --> 00:02:12,299 Not even close. 41 00:02:13,300 --> 00:02:16,136 It is located here, In a remote corner of Britain. 42 00:02:17,429 --> 00:02:20,724 The location is exactly Eglwys Fach, Machynlleth. 43 00:02:21,975 --> 00:02:24,977 It's over four hours to get here drive from London. 44 00:02:24,978 --> 00:02:27,314 However, the destination is worth the trip. 45 00:02:30,192 --> 00:02:33,904 I am now on a culinary pilgrimage. 46 00:02:35,614 --> 00:02:37,740 Three-star chefs - 47 00:02:37,741 --> 00:02:40,201 has driven to Ynyshir and said: 48 00:02:40,202 --> 00:02:42,371 "Yep. Best meal I've ever had." 49 00:02:43,872 --> 00:02:45,999 Nobody knows how to do it. 50 00:02:46,500 --> 00:02:47,792 {\an8}2 STARS, CHASING THREE 51 00:02:47,793 --> 00:02:50,962 {\an8}Ynyshir, where a meal costs more than £500, 52 00:02:50,963 --> 00:02:54,550 is also known As Britain's most expensive restaurant. 53 00:02:56,134 --> 00:02:58,762 It is the only one in Wales two-star restaurant. 54 00:02:59,763 --> 00:03:01,305 {\an8}Ynyshir strives bravely - 55 00:03:01,306 --> 00:03:04,893 {\an8}to a top club, to a three-star restaurant. 56 00:03:06,353 --> 00:03:08,814 It's not long until the ceremony. 57 00:03:09,648 --> 00:03:12,150 6 WEEKS UNTIL THE MICHELIN CEREMONY 58 00:03:12,609 --> 00:03:14,278 To go. 59 00:03:15,696 --> 00:03:19,491 Ynyshir is piloted Gareth Ward, a traveler of his own way. 60 00:03:19,992 --> 00:03:23,286 Not an average place. The restaurant is expensive, 61 00:03:23,287 --> 00:03:26,206 but i just use the world's best raw materials. 62 00:03:26,748 --> 00:03:28,583 The best caviar in Munich. 63 00:03:28,584 --> 00:03:32,044 The best wagyu from Japan. The best truffles from Spain. 64 00:03:32,045 --> 00:03:35,424 Let the fun play! Half a kilo of truffle. 65 00:03:35,841 --> 00:03:38,634 Meal prices are inclusive exactly the expenses. 66 00:03:38,635 --> 00:03:40,928 Nothing is left to cover. 67 00:03:40,929 --> 00:03:42,972 I don't do this for the money. 68 00:03:42,973 --> 00:03:46,100 I grew up in the North East of England in the municipality's rented barracks. 69 00:03:46,101 --> 00:03:47,603 I do this for passion. 70 00:03:48,020 --> 00:03:52,316 Gareth runs Ynyshir with Amelia. They have been together for 14 years. 71 00:03:52,900 --> 00:03:54,985 Amelia handles the financial side. 72 00:03:55,402 --> 00:03:57,445 We took over the recall in 2016. 73 00:03:57,446 --> 00:04:00,323 After that we have put all the money and time - 74 00:04:00,324 --> 00:04:02,326 to this restaurant. 75 00:04:03,243 --> 00:04:04,744 Dedication shows - 76 00:04:04,745 --> 00:04:07,622 in other than the best raw materials. 77 00:04:07,623 --> 00:04:10,542 Gareth invests in advanced technology. 78 00:04:11,084 --> 00:04:14,212 All here is the result of problem solving. 79 00:04:14,213 --> 00:04:17,088 We used to buy raw cured meat. 80 00:04:17,089 --> 00:04:18,634 The quality could not be affected. 81 00:04:19,635 --> 00:04:22,221 We decided to build our own salt room. 82 00:04:23,305 --> 00:04:25,766 Our meat and fish raw is matured here. 83 00:04:26,600 --> 00:04:28,768 The room is lined with Himalayan salt. 84 00:04:28,769 --> 00:04:31,479 The roof has a UV filter. 85 00:04:31,480 --> 00:04:34,315 It cleans the room air all the time - 86 00:04:34,316 --> 00:04:38,694 and promotes the good microbes in the raw material. 87 00:04:38,695 --> 00:04:41,865 The investment is huge, but it is a big part of the restaurant. 88 00:04:49,081 --> 00:04:50,415 Here somewhere… 89 00:04:51,542 --> 00:04:52,543 Yes! 90 00:04:56,713 --> 00:04:57,714 Ynyshir. 91 00:05:05,722 --> 00:05:06,723 Yukra. 92 00:05:08,225 --> 00:05:11,686 {\an8}That tree has all the Michelin signs. 93 00:05:11,687 --> 00:05:13,104 {\an8}This here - 94 00:05:13,105 --> 00:05:16,400 is of the United Kingdom most magical places. 95 00:05:17,067 --> 00:05:21,154 everybody says that the restaurant deserves three stars. 96 00:05:25,659 --> 00:05:26,702 Are you ready? 97 00:05:27,744 --> 00:05:29,079 I don't think I am. 98 00:05:33,208 --> 00:05:36,502 At Ynyshir, you don't just pay for the meal - 99 00:05:36,503 --> 00:05:38,005 but about the whole show. 100 00:05:42,676 --> 00:05:45,344 Every guest hear from the man himself - 101 00:05:45,345 --> 00:05:47,513 of the evening's fresh products. 102 00:05:47,514 --> 00:05:49,390 Now! - Hello. 103 00:05:49,391 --> 00:05:51,559 How is it going? - Nice to see you again. 104 00:05:51,560 --> 00:05:52,685 Same words. 105 00:05:52,686 --> 00:05:54,688 Tuna from Spain. 106 00:05:55,063 --> 00:05:57,064 This is what you want to see in the maturation room. 107 00:05:57,065 --> 00:05:58,441 No humidity. 108 00:05:58,442 --> 00:06:01,111 No grease dripped onto the surface. Shell. 109 00:06:02,070 --> 00:06:05,489 Then it's time for the evening's main performance, 110 00:06:05,490 --> 00:06:08,785 presentation menu of no less than 30 dishes. 111 00:06:10,704 --> 00:06:11,871 Thanks. 112 00:06:11,872 --> 00:06:14,790 Everyone sits facing the kitchen like in an auditorium. 113 00:06:14,791 --> 00:06:19,213 As Gareth's backlight the flame of the grill blazes. 114 00:06:20,297 --> 00:06:23,217 It's coming a spectacle of about four hours. 115 00:06:24,259 --> 00:06:26,886 Portions are brought every few minutes. 116 00:06:26,887 --> 00:06:30,015 One important thing is the vinyl DJ. 117 00:06:30,432 --> 00:06:33,434 Atmospheric music plays in the hall. 118 00:06:33,435 --> 00:06:35,979 As the serving progresses, the music gets louder. 119 00:06:38,357 --> 00:06:40,274 Jes. - Hamachi. 120 00:06:40,275 --> 00:06:42,860 Belly and back fillets have been used for this. 121 00:06:42,861 --> 00:06:46,364 The fillets are brushed with our own tarela and smoked with birch, 122 00:06:46,365 --> 00:06:47,782 which comes from our garden. 123 00:06:47,783 --> 00:06:50,368 Great smoked fish - 124 00:06:50,369 --> 00:06:53,829 in strong, brave in sweet and sour sauce. 125 00:06:53,830 --> 00:06:56,416 You can never have them on the same plate. 126 00:07:00,462 --> 00:07:02,714 Crab the Singaporean way. 127 00:07:04,424 --> 00:07:06,676 Fiery, spicy, sour. 128 00:07:06,677 --> 00:07:10,222 The dish gets depth of the crab's rich umami. 129 00:07:10,806 --> 00:07:13,516 For example, bear gallop collected from nature, 130 00:07:13,517 --> 00:07:18,229 but many sources of protein come from far and wide, 131 00:07:18,230 --> 00:07:22,359 in order to be sure the best raw materials in the world. 132 00:07:22,860 --> 00:07:24,069 Five for the price. 133 00:07:24,945 --> 00:07:29,156 That's why it feels like this is a unique experience in life. 134 00:07:29,157 --> 00:07:31,242 Young pigeon from Brittany. 135 00:07:31,243 --> 00:07:33,745 Incredibly soft. 136 00:07:34,204 --> 00:07:36,831 Crispy duck from Silver Hill farm. 137 00:07:36,832 --> 00:07:38,917 A prestigious duck farm. 138 00:07:40,210 --> 00:07:43,254 Crazy. There is a duck farm in Ireland, 139 00:07:43,255 --> 00:07:46,465 who has developed his very own duck breed. 140 00:07:46,466 --> 00:07:49,385 Crisp, dark leather. 141 00:07:49,386 --> 00:07:52,681 The meat glistens with fat. 142 00:07:55,392 --> 00:07:56,393 Sky. 143 00:07:57,144 --> 00:07:59,604 Dry aging in a salt room - 144 00:07:59,605 --> 00:08:03,942 accomplishes the incredible a crispy surface for everything. 145 00:08:04,610 --> 00:08:07,487 During dry aging, the flavor of the meat is concentrated, 146 00:08:07,905 --> 00:08:09,990 when the moisture evaporates. 147 00:08:10,741 --> 00:08:11,866 Great. 148 00:08:11,867 --> 00:08:12,826 Yummy. 149 00:08:16,663 --> 00:08:18,206 Like that. 150 00:08:18,207 --> 00:08:19,499 The party started. 151 00:08:22,169 --> 00:08:26,715 Banana soft ice cream With N25 ossetra caviar. 152 00:08:27,216 --> 00:08:29,550 Saltiness from the caviar. 153 00:08:29,551 --> 00:08:30,927 Once upon a time - 154 00:08:30,928 --> 00:08:32,429 perfect. 155 00:08:33,597 --> 00:08:36,932 Caviar that is spooned on soft banana, 156 00:08:36,933 --> 00:08:39,186 costing up to £1,500 per kilo. 157 00:08:40,145 --> 00:08:41,605 Sounds crazy. 158 00:08:42,231 --> 00:08:43,981 The price can be high, 159 00:08:43,982 --> 00:08:48,444 but value for money the meal is the best you can get. 160 00:08:48,445 --> 00:08:49,737 Thank you very much. - Thank you. 161 00:08:49,738 --> 00:08:50,863 Thanks. - Please. 162 00:08:50,864 --> 00:08:52,823 According to Michelin's definition - 163 00:08:52,824 --> 00:08:56,410 the three-star restaurant represents - 164 00:08:56,411 --> 00:08:57,995 the pinnacle of cooking. 165 00:08:57,996 --> 00:09:01,165 It qualifies as a destination in itself. 166 00:09:01,166 --> 00:09:04,753 This, if anything, is a destination restaurant. 167 00:09:08,757 --> 00:09:10,216 How is it going? 168 00:09:10,217 --> 00:09:11,676 How do you do it? 169 00:09:11,677 --> 00:09:15,388 This is an obsession, right? No stone is left unturned. 170 00:09:15,389 --> 00:09:18,558 All answers are searched. 171 00:09:18,559 --> 00:09:21,769 Let's push and always strive for better. 172 00:09:21,770 --> 00:09:22,854 This is an addiction. 173 00:09:22,855 --> 00:09:24,313 You don't do this for the money. 174 00:09:24,314 --> 00:09:26,024 I don't. It's impossible. 175 00:09:26,525 --> 00:09:29,068 I'll make money later, I hope. 176 00:09:29,069 --> 00:09:33,739 Right now we just want to to do our best every day. 177 00:09:33,740 --> 00:09:35,908 I want to leave my mark. 178 00:09:35,909 --> 00:09:38,703 I want the restaurant to be talked about years from now. 179 00:09:38,704 --> 00:09:39,829 It's a commitment. 180 00:09:39,830 --> 00:09:43,082 It's not just about food and customer service. 181 00:09:43,083 --> 00:09:45,710 The experience includes the whole package. Location, journey. 182 00:09:45,711 --> 00:09:46,712 All. 183 00:09:48,213 --> 00:09:51,007 Created by Gareth of the whole world and fame, 184 00:09:51,008 --> 00:09:53,594 of which most chefs just dreaming. 185 00:09:54,094 --> 00:09:56,763 He still lacks one honor. 186 00:09:58,056 --> 00:09:59,850 did you see The fumigation has already started. 187 00:10:00,434 --> 00:10:03,978 {\an8}…there is talk that Gareth Ward - 188 00:10:03,979 --> 00:10:06,480 {\an8}bring three stars to Ynyshir. 189 00:10:06,481 --> 00:10:07,608 Nice guy. 190 00:10:10,319 --> 00:10:13,279 The highest honor in the industry has three stars. 191 00:10:13,280 --> 00:10:14,323 Of course. 192 00:10:15,532 --> 00:10:18,117 It may well succeed. 193 00:10:18,118 --> 00:10:19,911 Last year was great. 194 00:10:19,912 --> 00:10:22,538 I am satisfied and proud of our restaurant. 195 00:10:22,539 --> 00:10:25,166 It would be damn nice to get three stars. 196 00:10:25,167 --> 00:10:27,044 I have such an itch. 197 00:10:27,544 --> 00:10:28,587 Absolutely. 198 00:10:32,925 --> 00:10:35,176 When the stars are shared, 199 00:10:35,177 --> 00:10:38,305 only by a Michelin inspector opinion matters. 200 00:10:38,889 --> 00:10:43,685 The challenge is that the restaurant does not know because he appears or who he is. 201 00:10:44,520 --> 00:10:47,897 {\an8}To keep the secret, we have changed the auditors' voice. 202 00:10:47,898 --> 00:10:48,814 {\an8}THE MICHELIN INSPECTOR 203 00:10:48,815 --> 00:10:49,816 {\an8}You don't know that either. 204 00:10:50,192 --> 00:10:54,655 There is no formula, how to get three stars 205 00:10:55,113 --> 00:10:57,573 Three star restaurants - 206 00:10:57,574 --> 00:11:01,578 know exactly what they want to say and how. 207 00:11:02,204 --> 00:11:04,455 The three-star restaurant - 208 00:11:04,456 --> 00:11:05,581 should stand out. 209 00:11:05,582 --> 00:11:09,168 The prize is, of course extremely hard to get. 210 00:11:09,169 --> 00:11:11,295 It won't happen overnight. 211 00:11:11,296 --> 00:11:14,299 Getting a Michelin star always takes time. 212 00:11:21,056 --> 00:11:23,892 Gareth's influence has spread far and wide. 213 00:11:25,602 --> 00:11:27,396 For example here in Guernsey, 214 00:11:29,022 --> 00:11:32,025 South of Britain to the island located. 215 00:11:33,068 --> 00:11:36,863 This is Gareth former Head Chef Nathan Davies - 216 00:11:36,864 --> 00:11:40,074 chasing a star for only half a year about opening his restaurant. 217 00:11:40,075 --> 00:11:42,202 The smell. Contains only soy. 218 00:11:44,830 --> 00:11:46,498 We are close. 219 00:11:46,874 --> 00:11:50,752 We talk often. We have known each other for 15 years. 220 00:11:51,253 --> 00:11:52,795 I learned a lot in Ynyshir. 221 00:11:52,796 --> 00:11:55,090 Gareth opened my eyes To the world of Michelin. 222 00:11:57,259 --> 00:12:00,345 Having spent most of his career in Wales - 223 00:12:01,054 --> 00:12:04,599 Nathan decided with his wife Hollie take on a new challenge. 224 00:12:04,600 --> 00:12:06,351 The lobsters arrived. 225 00:12:06,977 --> 00:12:08,477 Spiny flounder. 226 00:12:08,478 --> 00:12:11,022 {\an8}They moved - 227 00:12:11,023 --> 00:12:13,441 {\an8}with their 7- and 11-year-old sons - 228 00:12:13,442 --> 00:12:18,322 for a small one, 60 square kilometers to the island to open - 229 00:12:19,072 --> 00:12:20,156 {\an8}Vraicin. 230 00:12:20,157 --> 00:12:21,741 {\an8}0 STARS, CHASE ONE 231 00:12:21,742 --> 00:12:23,242 {\an8}Go swimming. 232 00:12:23,243 --> 00:12:24,869 I can already swim. 233 00:12:24,870 --> 00:12:26,537 Must be good at 234 00:12:26,538 --> 00:12:27,873 because we live on an island. 235 00:12:28,874 --> 00:12:32,669 This has been the hardest experience of my life so far. 236 00:12:33,128 --> 00:12:36,047 My whole life changed. 237 00:12:36,048 --> 00:12:39,509 The children had to change schools, leave friends. 238 00:12:39,510 --> 00:12:41,512 There have been enough challenges. 239 00:12:42,638 --> 00:12:44,805 Nathan doesn't let himself off the hook. 240 00:12:44,806 --> 00:12:48,434 In the background of the move was not just a pursuit of stardom. 241 00:12:48,435 --> 00:12:52,397 He wants to impress to inspectors with local food, 242 00:12:53,148 --> 00:12:56,193 which is the complete opposite to the old boss, Gareth. 243 00:12:56,818 --> 00:12:58,986 We are taking things in completely different directions. 244 00:12:58,987 --> 00:13:01,572 Gareth buys products from all over the world. 245 00:13:01,573 --> 00:13:04,450 I use local products. 246 00:13:04,451 --> 00:13:05,493 {\an8}What about seaweed? 247 00:13:05,494 --> 00:13:08,372 I'm going to get pepper dulse seaweed. 248 00:13:09,873 --> 00:13:13,960 The name of the restaurant is Vraic means seaweed in Guernsey. 249 00:13:13,961 --> 00:13:16,922 We use seaweed for everything. It's an important thing. 250 00:13:18,298 --> 00:13:20,758 I have always supported local food. 251 00:13:20,759 --> 00:13:22,385 That's where I get my inspiration from. 252 00:13:22,386 --> 00:13:24,429 It becomes a connection to the island. 253 00:13:25,138 --> 00:13:27,307 We want people to taste Guernsey. 254 00:13:35,941 --> 00:13:38,651 Guernsey's area is 60 square kilometers. 255 00:13:38,652 --> 00:13:42,489 We are closer to France than the United Kingdom. 256 00:13:43,240 --> 00:13:47,828 You can only get here by flying or on a long ferry ride. 257 00:13:48,579 --> 00:13:50,454 Opening a restaurant here - 258 00:13:50,455 --> 00:13:52,833 in the hope that people come here 259 00:13:54,084 --> 00:13:55,627 is ambitious. 260 00:13:58,672 --> 00:13:59,506 Wow! 261 00:14:00,174 --> 00:14:01,216 What a place! 262 00:14:02,342 --> 00:14:03,468 {\an8}Beautiful. 263 00:14:07,764 --> 00:14:08,931 Hello. - Hello. 264 00:14:08,932 --> 00:14:10,934 Further. - Thank you. 265 00:14:11,351 --> 00:14:12,352 Chef. 266 00:14:12,895 --> 00:14:14,645 Hello! - Hi, I'm Nathan. 267 00:14:14,646 --> 00:14:16,856 Welcome to Vraic. - Nice to meet you. 268 00:14:16,857 --> 00:14:18,399 Thanks. - Look. 269 00:14:18,400 --> 00:14:19,610 Clean! 270 00:14:20,027 --> 00:14:21,737 I'm really excited about this. 271 00:14:22,529 --> 00:14:25,991 Your table is over there. You get to the fence. 272 00:14:28,118 --> 00:14:29,786 Good table. 273 00:14:31,788 --> 00:14:33,831 Right next to the cooks. 274 00:14:33,832 --> 00:14:36,667 The restaurant is lively. Sounds like a loud speaker. 275 00:14:36,668 --> 00:14:39,171 Reminiscent of Ynyshir in that sense. 276 00:14:41,715 --> 00:14:45,092 40 percent of customers travel here alone. 277 00:14:45,093 --> 00:14:48,847 They fly or come by ferry just to eat in Vraic. 278 00:14:49,223 --> 00:14:50,640 Quite a compliment. 279 00:14:50,641 --> 00:14:53,727 However, it is needed 40 percent continuous current. 280 00:14:54,228 --> 00:14:57,563 Will customers visit in two years, unless the restaurant gets a star? 281 00:14:57,564 --> 00:14:58,565 That's the question. 282 00:15:07,574 --> 00:15:08,658 How is it going? 283 00:15:08,659 --> 00:15:10,493 Hot, sour seaweed soup. 284 00:15:10,494 --> 00:15:12,370 Eight different types of seaweed. 285 00:15:12,371 --> 00:15:15,915 Picked fresh today 900 meters from the bay. 286 00:15:15,916 --> 00:15:17,125 Thanks. 287 00:15:23,215 --> 00:15:26,635 Hot, sour soup is really delicious. 288 00:15:27,094 --> 00:15:28,970 Comes with different chilies. 289 00:15:28,971 --> 00:15:32,223 Seasoned with wine vinegar. Everything is seaweed. 290 00:15:32,224 --> 00:15:34,892 When it is prepared like this, with strong broth, 291 00:15:34,893 --> 00:15:36,228 the end result is wonderful. 292 00:15:39,147 --> 00:15:41,065 Flounder Basque style. 293 00:15:41,066 --> 00:15:44,736 Cooked in a halter with embers. 294 00:15:49,908 --> 00:15:53,995 Uniform quality, fine composition. 295 00:15:53,996 --> 00:15:55,830 SEAWEED SOUP ACIDULATED MISO BUTTER 296 00:15:55,831 --> 00:15:58,249 Vraic serves 12-course tasting menu, 297 00:15:58,250 --> 00:16:02,963 which Nathan can do nicely to present the specialties of the island. 298 00:16:07,009 --> 00:16:10,094 Buttermilk cheese made on the island. 299 00:16:10,095 --> 00:16:14,057 Spring dessert of rhubarb and nettle. 300 00:16:14,474 --> 00:16:17,310 They have been collected from the restaurant's yard. 301 00:16:17,311 --> 00:16:18,394 Yukra. 302 00:16:18,395 --> 00:16:20,939 A strong combination of tart and sweet. 303 00:16:22,107 --> 00:16:23,108 Wow! 304 00:16:23,775 --> 00:16:26,402 The chefs are toasting lemon meringue with a piece of charcoal. 305 00:16:26,403 --> 00:16:29,948 It gives off an intoxicating scent. 306 00:16:33,869 --> 00:16:37,956 Smells sweet, lemony but also toasty. 307 00:16:44,880 --> 00:16:48,633 Like a mouthful of filling lemon meringue tart, 308 00:16:48,634 --> 00:16:50,928 but the bottom is really crispy. 309 00:16:51,845 --> 00:16:53,971 To think that lemons are from an island. 310 00:16:53,972 --> 00:16:57,809 The lemon tastes really rich. 311 00:16:59,269 --> 00:17:00,269 Think about it. 312 00:17:00,270 --> 00:17:03,357 Guernsey has not had Michelin star for 17 years. 313 00:17:04,023 --> 00:17:06,609 Do the inspectors remember the whole island? 314 00:17:07,277 --> 00:17:10,947 Vraic must lure them here. 315 00:17:10,948 --> 00:17:13,992 I risk it Nathan, Hollie and the team have taken. 316 00:17:14,910 --> 00:17:16,036 Awesome! 317 00:17:17,079 --> 00:17:19,790 Thanks. - Thank you for coming. 318 00:17:20,415 --> 00:17:23,668 It must be tough have a new restaurant here. 319 00:17:23,669 --> 00:17:26,671 Sometimes I wonder if this doesn't work, 320 00:17:26,672 --> 00:17:28,214 how the team returns. 321 00:17:30,092 --> 00:17:33,303 I asked them to come. If this doesn't work, 322 00:17:34,805 --> 00:17:36,348 it's tough. 323 00:17:36,765 --> 00:17:41,352 Many people have followed your idea here. 324 00:17:41,353 --> 00:17:43,271 When I think about it, 325 00:17:43,272 --> 00:17:44,730 a lump rises in the throat. 326 00:17:44,731 --> 00:17:47,316 The responsibility is heavy. - They followed us. 327 00:17:47,317 --> 00:17:50,904 We are more than a team. We are a family. 328 00:17:52,573 --> 00:17:55,366 The pressures don't end there. 329 00:17:55,367 --> 00:17:57,869 Nathan isn't just chasing a star for his team. 330 00:17:57,870 --> 00:18:00,997 The pressure doesn't just come from your own people - 331 00:18:00,998 --> 00:18:02,582 but from the whole island, 332 00:18:02,583 --> 00:18:05,501 which has always been a destination for culinary experts. 333 00:18:05,502 --> 00:18:07,628 People put their hopes in us, 334 00:18:07,629 --> 00:18:09,214 to get a star here. 335 00:18:09,715 --> 00:18:10,924 Two, one. 336 00:18:12,426 --> 00:18:13,926 Delicious. 337 00:18:13,927 --> 00:18:15,345 Thanks. 338 00:18:15,804 --> 00:18:18,973 You do things which have not been seen on the island before. 339 00:18:18,974 --> 00:18:21,809 Thanks. That heater. - Congratulations. For the team too. 340 00:18:21,810 --> 00:18:26,063 We're trying to do that within half a year of opening. 341 00:18:26,064 --> 00:18:28,275 Terrifying. 342 00:18:30,527 --> 00:18:33,613 How was the evening? - Very well. 343 00:18:33,614 --> 00:18:34,865 Are you satisfied? - Yep. 344 00:18:35,699 --> 00:18:36,533 Yeah. 345 00:18:37,701 --> 00:18:39,911 The ceremony is approaching. 346 00:18:39,912 --> 00:18:44,166 Nathan wants to develop a menu to make Vraic even more distinctive. 347 00:18:44,666 --> 00:18:48,211 The menu makes people impressed already - 348 00:18:48,212 --> 00:18:50,506 with a strong share of local food. 349 00:18:51,590 --> 00:18:55,092 However, one more step is needed. 350 00:18:55,093 --> 00:18:57,803 I want to create a dose, 351 00:18:57,804 --> 00:19:00,682 which can only be done in Guernsey. 352 00:19:01,225 --> 00:19:04,060 A rare species of abalone, 353 00:19:04,061 --> 00:19:07,314 which occurs in the Channel Islands, interests Nathan. 354 00:19:07,814 --> 00:19:11,067 I want an abalone dish on the list. 355 00:19:11,068 --> 00:19:14,320 There is nothing more guernsey-like than an abalone. 356 00:19:14,321 --> 00:19:17,198 I think we could part ways - 357 00:19:17,199 --> 00:19:19,033 with the specialty of the island. 358 00:19:19,034 --> 00:19:22,912 There's just not much time to develop. 359 00:19:22,913 --> 00:19:24,288 Not so. 360 00:19:24,289 --> 00:19:28,377 I haven't tried abalone yet. It could be a complete flop. 361 00:19:28,836 --> 00:19:30,963 I think it's worth a try. 362 00:19:40,556 --> 00:19:41,931 5 WEEKS UNTIL THE CEREMONY 363 00:19:41,932 --> 00:19:45,017 {\an8}For the Michelin ceremony it's only five weeks. 364 00:19:45,018 --> 00:19:47,938 {\an8}From Wales it is carried really bad news. 365 00:19:52,025 --> 00:19:54,694 {\an8}…one star hygiene rating. 366 00:19:54,695 --> 00:19:57,363 {\an8}In Ynyshir, inspectors found - 367 00:19:57,364 --> 00:20:01,201 {\an8}several serious grievances in food safety. 368 00:20:01,785 --> 00:20:03,871 The headlines are crazy. 369 00:20:04,204 --> 00:20:06,414 Not just in Wales or nationally. 370 00:20:06,415 --> 00:20:07,748 In the world. 371 00:20:07,749 --> 00:20:13,463 Welsh Michelin restaurant got only one star in the hygiene classification. 372 00:20:13,922 --> 00:20:15,923 "Repair prompt." 373 00:20:15,924 --> 00:20:18,759 {\an8}"Manufacturing and handling practices - 374 00:20:18,760 --> 00:20:22,014 {\an8}lowed Ynyshire's hygiene rating." 375 00:20:22,598 --> 00:20:25,141 In the United Kingdom hygiene is monitored by - 376 00:20:25,142 --> 00:20:28,644 municipal environmental health inspector - 377 00:20:28,645 --> 00:20:30,062 i.e. EHO. 378 00:20:30,063 --> 00:20:33,649 {\an8}The rating tells you how well food laws have been complied with. 379 00:20:33,650 --> 00:20:36,903 {\an8}Vitonen is the best, zero the worst. 380 00:20:36,904 --> 00:20:39,947 Ynyshir has always received Four or five. 381 00:20:39,948 --> 00:20:44,036 {\an8}The number one is a big upset. 382 00:20:44,578 --> 00:20:50,501 Can you get three Michelin stars, if you got first in hygiene? 383 00:20:51,210 --> 00:20:52,418 I'm going to fight. 384 00:20:52,419 --> 00:20:55,881 I am proud of the whole team, about the restaurant and our achievements. 385 00:20:56,381 --> 00:20:58,925 Ynyshir is an amazing place. 386 00:20:58,926 --> 00:21:01,637 We don't do anything hobbyist. 387 00:21:03,180 --> 00:21:05,473 The story was blown up in the media. 388 00:21:05,474 --> 00:21:08,185 Of course, we immediately think of cleanliness. 389 00:21:08,810 --> 00:21:11,230 Our kitchen is spotless. 390 00:21:11,688 --> 00:21:14,690 This kind of confuses things: 391 00:21:14,691 --> 00:21:16,610 "What the hell?" 392 00:21:17,236 --> 00:21:18,778 We offer a lot of raw materials. 393 00:21:18,779 --> 00:21:22,157 We do many things, which are abnormal. 394 00:21:22,824 --> 00:21:26,536 We have made mistakes, but we didn't deserve this. 395 00:21:26,537 --> 00:21:28,163 We just dare to be different. 396 00:21:31,124 --> 00:21:33,543 Mistakes have been made in Ynyshir, 397 00:21:33,544 --> 00:21:35,795 but they are easy to fix. 398 00:21:35,796 --> 00:21:38,465 "Install a hand washing sink." 399 00:21:39,716 --> 00:21:43,761 "Grease filters, dirty knife." 400 00:21:43,762 --> 00:21:47,307 The report emerges strongly emphasized documentation. 401 00:21:48,976 --> 00:21:50,893 Especially in special processes, 402 00:21:50,894 --> 00:21:54,648 such as raw cooking of fish and duck, 403 00:21:55,190 --> 00:21:58,986 Gareth uses methods, which may not be encountered often. 404 00:22:00,821 --> 00:22:04,491 The safety of the methods must be ensured. 405 00:22:06,451 --> 00:22:10,247 The report does not say that the food is not fit to be served. 406 00:22:10,831 --> 00:22:13,166 It is on Gareth's shoulders to prove it. 407 00:22:14,501 --> 00:22:17,587 Redressing grievances is one thing, 408 00:22:17,588 --> 00:22:21,049 but all the negative publicity around the world, 409 00:22:21,633 --> 00:22:24,636 just when trying to get three Michelin stars, 410 00:22:25,470 --> 00:22:27,472 is a completely different matter. 411 00:22:31,852 --> 00:22:32,769 WORKSHOP 412 00:22:36,815 --> 00:22:38,149 Hello! 413 00:22:38,150 --> 00:22:40,861 How is it going? - Very well. 414 00:22:41,236 --> 00:22:43,362 It's been tough. 415 00:22:43,363 --> 00:22:44,488 {\an8}THE BLACKSMITH 416 00:22:44,489 --> 00:22:47,825 {\an8}A little. - I can't understand. 417 00:22:47,826 --> 00:22:49,076 Crazy, right? 418 00:22:49,077 --> 00:22:51,037 Serving raw lobster - 419 00:22:51,038 --> 00:22:53,706 I guess it scared them. 420 00:22:53,707 --> 00:22:57,710 They don't know the process. - Not so. It's from deep. 421 00:22:57,711 --> 00:22:59,505 Miserable. 422 00:23:01,840 --> 00:23:03,842 Gareth is upset. 423 00:23:04,968 --> 00:23:05,969 He - 424 00:23:07,137 --> 00:23:10,265 wants this place to be the best of the best. 425 00:23:10,766 --> 00:23:11,682 Great. 426 00:23:11,683 --> 00:23:14,477 Let's say that all publicity is good. 427 00:23:14,478 --> 00:23:15,771 I disagree. 428 00:23:16,271 --> 00:23:18,564 The timing was the worst possible. 429 00:23:18,565 --> 00:23:21,943 Everyone is focused on the third star. 430 00:23:21,944 --> 00:23:24,403 We hope this thing doesn't - 431 00:23:24,404 --> 00:23:27,407 risk nothing. 432 00:23:28,909 --> 00:23:32,453 It's been a hard week. 433 00:23:32,454 --> 00:23:34,539 Let's just keep fighting. 434 00:23:34,540 --> 00:23:37,416 What we do is very special. 435 00:23:37,417 --> 00:23:40,086 You guys are awesome. Let's just move on. 436 00:23:40,087 --> 00:23:41,463 Thanks everyone. 437 00:23:44,216 --> 00:23:45,716 Despite the drama - 438 00:23:45,717 --> 00:23:49,804 Gareth and the team just have to continue working as normal… 439 00:23:49,805 --> 00:23:51,764 Hello! How is it going? 440 00:23:51,765 --> 00:23:54,141 …when customers start to flow. 441 00:23:54,142 --> 00:23:57,854 Welcome to Ynyshir! We use the best raw materials. 442 00:23:57,855 --> 00:24:00,314 You get to visit the salt room, 443 00:24:00,315 --> 00:24:03,150 where we store and we cook raw meat and fish. 444 00:24:03,151 --> 00:24:07,321 On the left, two fish from Japanese waters. 445 00:24:07,322 --> 00:24:10,408 Are the fish sushi quality? - They are. 446 00:24:10,409 --> 00:24:12,827 We source them directly from Japan. 447 00:24:12,828 --> 00:24:15,956 Impressive to see this. We saw the stories in the media. 448 00:24:20,544 --> 00:24:24,172 The thing is burning up, because Ynyshir just wants to be the best. 449 00:24:24,173 --> 00:24:28,176 Whether it was a cafe, a pub or a restaurant with two Michelin stars, 450 00:24:28,177 --> 00:24:31,012 the rules are the same for everyone. 451 00:24:31,013 --> 00:24:35,474 We really do our best for safety. 452 00:24:35,475 --> 00:24:36,852 No expenses spared. 453 00:24:39,188 --> 00:24:43,441 Everyone came an awful lot of questions about EHO, 454 00:24:43,442 --> 00:24:45,735 but I don't know whether to tell Gareth. 455 00:24:45,736 --> 00:24:47,111 What questions? 456 00:24:47,112 --> 00:24:50,740 “We heard the news. What is the storage temperature? 457 00:24:50,741 --> 00:24:52,950 What humidity?" - And no. 458 00:24:52,951 --> 00:24:57,997 "Should sashimi-grade fish be frozen? before use?" 459 00:24:57,998 --> 00:25:01,167 “Have they been caught from these waters or not?" 460 00:25:01,168 --> 00:25:02,877 "Where do your shellfish come from?" 461 00:25:02,878 --> 00:25:04,504 I can tell. - I'm passing on the message. 462 00:25:04,505 --> 00:25:05,546 I'll pass it on. 463 00:25:05,547 --> 00:25:06,631 I heard… 464 00:25:06,632 --> 00:25:08,299 I understand that. 465 00:25:08,300 --> 00:25:10,176 People want to know. 466 00:25:10,177 --> 00:25:12,136 We can do our job. 467 00:25:12,137 --> 00:25:14,722 You have to tell about what happened honestly. 468 00:25:14,723 --> 00:25:16,182 The situation is stressful. 469 00:25:16,183 --> 00:25:17,975 The restaurant can collapse. 470 00:25:17,976 --> 00:25:20,686 We have more than 30 employees. 471 00:25:20,687 --> 00:25:22,772 Everyone has families. They are my responsibility. 472 00:25:22,773 --> 00:25:25,901 Gotta make sure that the restaurant doesn't go down. 473 00:25:32,741 --> 00:25:33,824 4 WEEKS UNTIL THE CEREMONY 474 00:25:33,825 --> 00:25:35,743 News in Guernsey - 475 00:25:35,744 --> 00:25:38,037 {\an8}has also reached Nathan's ears. 476 00:25:38,038 --> 00:25:40,873 {\an8}…food agency inspectors - 477 00:25:40,874 --> 00:25:43,961 {\an8}gave to the restaurant only one star out of five. 478 00:25:48,590 --> 00:25:52,928 When it happened now, everyone wishes Gareth three stars. 479 00:25:54,388 --> 00:25:55,389 Rough. 480 00:25:55,889 --> 00:25:57,224 Tough thing. 481 00:26:05,065 --> 00:26:07,817 Hello! - How are you? 482 00:26:07,818 --> 00:26:09,694 Fine. 483 00:26:09,695 --> 00:26:11,613 A bit of a grind for you. 484 00:26:13,532 --> 00:26:15,199 What exactly is going on? 485 00:26:15,200 --> 00:26:18,036 Someone said they saw it on CNN. 486 00:26:18,662 --> 00:26:20,622 You know this place. 487 00:26:21,206 --> 00:26:22,623 You know what we do. 488 00:26:22,624 --> 00:26:24,209 You don't fit in the compartment. 489 00:26:24,626 --> 00:26:26,460 We don't. - You don't. 490 00:26:26,461 --> 00:26:28,129 The sink was missing from it, 491 00:26:28,130 --> 00:26:31,465 where I prepare the fish. I admit it. 492 00:26:31,466 --> 00:26:33,426 They don't like the sashimi quality - 493 00:26:33,427 --> 00:26:34,927 and not raw food. 494 00:26:34,928 --> 00:26:36,847 They were startled. 495 00:26:37,848 --> 00:26:39,140 I'm so tired. 496 00:26:39,141 --> 00:26:40,516 It's tough. - No wonder. 497 00:26:40,517 --> 00:26:42,685 I have put out fires. - Yeah. 498 00:26:42,686 --> 00:26:45,313 You have to run a restaurant at the same time. 499 00:26:45,314 --> 00:26:47,690 Yeah. - Let's talk about you. 500 00:26:47,691 --> 00:26:50,109 I'm damn proud of you. 501 00:26:50,110 --> 00:26:51,611 Very proud. 502 00:26:51,612 --> 00:26:54,363 You are doing an absolutely amazing job. 503 00:26:54,364 --> 00:26:56,908 The move required eggs. A bold move. 504 00:26:56,909 --> 00:26:59,076 Thanks. Kind of spinning, 505 00:26:59,077 --> 00:27:01,621 if we're being honest. 506 00:27:01,622 --> 00:27:03,916 I'm afraid it will all go down the drain. 507 00:27:05,584 --> 00:27:07,669 That's how it is. Just take it easy. 508 00:27:08,212 --> 00:27:10,546 Thank you. - Okay. Gotta go. 509 00:27:10,547 --> 00:27:11,964 Be fine. Greetings. 510 00:27:11,965 --> 00:27:13,884 Hi, hi. - Hello. 511 00:27:18,263 --> 00:27:21,224 Gareth thinks he gets too much attention. 512 00:27:21,225 --> 00:27:24,061 Nathan on the other hand trying to attract attention… 513 00:27:24,770 --> 00:27:26,604 Coats. - Yeah. 514 00:27:26,605 --> 00:27:28,314 Bare ear, Kai-Kai. 515 00:27:28,315 --> 00:27:29,273 What? 516 00:27:29,274 --> 00:27:32,109 …by developing a special dose. 517 00:27:32,110 --> 00:27:34,195 We are trying to catch these today. 518 00:27:34,196 --> 00:27:37,156 Guernsey abalone. They resemble a sea slug. 519 00:27:37,157 --> 00:27:39,534 There is nothing more guernsey-like than an abalone. 520 00:27:39,535 --> 00:27:41,702 You can't get these at home. - Not like that. 521 00:27:41,703 --> 00:27:42,829 Let's go. 522 00:27:47,709 --> 00:27:50,670 I think the reviewers will appreciate it, 523 00:27:50,671 --> 00:27:53,714 that we strive to make dining - 524 00:27:53,715 --> 00:27:55,259 unique and special. 525 00:27:55,759 --> 00:27:58,678 We don't want to regret months from now, 526 00:27:58,679 --> 00:28:00,179 that with additional investment - 527 00:28:00,180 --> 00:28:01,722 the result would have been different. 528 00:28:01,723 --> 00:28:03,808 We want to be able to say… 529 00:28:03,809 --> 00:28:05,685 …that we did our best. 530 00:28:05,686 --> 00:28:07,353 It's not uncomplicated. 531 00:28:07,354 --> 00:28:09,231 Beautiful color. Spin it, son. 532 00:28:09,898 --> 00:28:11,732 The abalone are carefully protected. 533 00:28:11,733 --> 00:28:14,236 Catching them is regulated. 534 00:28:15,654 --> 00:28:16,655 No. - No. 535 00:28:17,322 --> 00:28:22,368 The only collection days are full moon and new moon and the next two days. 536 00:28:22,369 --> 00:28:23,703 There. 537 00:28:23,704 --> 00:28:25,872 The measure is also precisely determined. 538 00:28:25,873 --> 00:28:27,164 Undersized. - Yeah. 539 00:28:27,165 --> 00:28:28,457 The limit is 80 millimetres. 540 00:28:28,458 --> 00:28:32,170 The abalone must be served for five days inside. They should not be frozen. 541 00:28:32,171 --> 00:28:34,173 That could be good. 542 00:28:35,090 --> 00:28:37,216 What do you say? Maybe 93 mils. 543 00:28:37,217 --> 00:28:38,551 Yeah. - Yes. 544 00:28:38,552 --> 00:28:40,178 This has its risks. 545 00:28:40,179 --> 00:28:42,931 Nathan has no experience with abalone, 546 00:28:43,557 --> 00:28:47,435 and who says that customers or inspectors like them? 547 00:28:47,436 --> 00:28:49,145 These are enough. 548 00:28:49,146 --> 00:28:51,064 So there is pressure. 549 00:29:03,327 --> 00:29:05,161 For the first time - 550 00:29:05,162 --> 00:29:06,829 for a long time is a raw material, 551 00:29:06,830 --> 00:29:09,041 about which I know so little. - Yeah. 552 00:29:09,499 --> 00:29:11,710 Let's taste. Totally raw. 553 00:29:13,837 --> 00:29:15,088 Yeah. 554 00:29:15,839 --> 00:29:18,509 Terrible mouthfeel. - Dude. 555 00:29:19,009 --> 00:29:22,595 The taste is good. A mix of scallops - 556 00:29:22,596 --> 00:29:24,222 and oysters. 557 00:29:24,223 --> 00:29:26,933 Oysters, mussels. Mineral. 558 00:29:26,934 --> 00:29:29,769 There are only a few. You have to think carefully, 559 00:29:29,770 --> 00:29:31,395 how to use these. 560 00:29:31,396 --> 00:29:33,898 Used quickly on the grill. 561 00:29:33,899 --> 00:29:35,358 Hot. 562 00:29:35,359 --> 00:29:37,194 As hot as scallops. 563 00:29:39,238 --> 00:29:42,865 It may well be that if the inspector comes, 564 00:29:42,866 --> 00:29:45,911 he has not tasted this before. 565 00:29:46,411 --> 00:29:49,288 Inspectors can visit anytime before the ceremony, 566 00:29:49,289 --> 00:29:53,418 so the dose has to be developed quickly. 567 00:29:56,421 --> 00:29:58,172 Nothing of the kind. 568 00:29:58,173 --> 00:29:59,466 Still too tough. 569 00:30:02,344 --> 00:30:05,429 Can't afford it that such a structure - 570 00:30:05,430 --> 00:30:07,432 ends up on the inspector's plate. 571 00:30:18,318 --> 00:30:19,735 3 WEEKS UNTIL THE CEREMONY 572 00:30:19,736 --> 00:30:21,280 There are only three weeks left. 573 00:30:21,822 --> 00:30:24,323 In Ynyshir the grievances have been rectified - 574 00:30:24,324 --> 00:30:26,577 and a new inspection was urgently requested. 575 00:30:27,327 --> 00:30:30,289 Time will tell if there will be an inspection before the Michelin ceremony. 576 00:30:36,420 --> 00:30:39,755 Now I just focus on making it through - 577 00:30:39,756 --> 00:30:42,049 {\an8}of the new inspection. - Exactly. 578 00:30:42,050 --> 00:30:45,137 {\an8}And we get viton from it. 579 00:30:46,180 --> 00:30:48,306 Let's go through everything. 580 00:30:48,307 --> 00:30:53,102 A sink was installed. The documents are up to date - 581 00:30:53,103 --> 00:30:56,063 and presentable immediately, when the inspectors come, 582 00:30:56,064 --> 00:30:59,734 that is, at any time within three months. 583 00:30:59,735 --> 00:31:01,235 Let's clear the levels. 584 00:31:01,236 --> 00:31:05,157 We make sure that there are no pathogens spread from one food to another. 585 00:31:05,532 --> 00:31:08,284 The entire staff was trained. What about the new ones? 586 00:31:08,285 --> 00:31:10,453 I'm training two new ones. 587 00:31:10,454 --> 00:31:12,747 The fish are brought here. 588 00:31:12,748 --> 00:31:15,541 {\an8}We installed a hand-washing sink there. 589 00:31:15,542 --> 00:31:16,918 Raw manufacturing area. 590 00:31:16,919 --> 00:31:22,340 Here's how the fish arrives, how to take it to the salt room - 591 00:31:22,341 --> 00:31:24,009 and how it is served. 592 00:31:24,468 --> 00:31:28,346 One concern was possible bacterial growth - 593 00:31:28,347 --> 00:31:30,515 in the salt room. 594 00:31:30,516 --> 00:31:33,142 We commissioned a microbiological analysis. 595 00:31:33,143 --> 00:31:36,187 The results showed, that the fish we offer raw - 596 00:31:36,188 --> 00:31:38,105 is safe to eat. 597 00:31:38,106 --> 00:31:40,233 We check the temperature - 598 00:31:40,234 --> 00:31:41,902 twice a day. 599 00:31:46,990 --> 00:31:49,867 We wrote an email to the Michelin guide. 600 00:31:49,868 --> 00:31:52,371 We told them - 601 00:31:53,580 --> 00:31:55,958 about the events of the last few weeks. 602 00:31:56,959 --> 00:32:01,087 "Although we did not expect this, it is important to have this discussion in the industry." 603 00:32:01,088 --> 00:32:06,926 I reminded you that in all other years we have received a vito or a four - 604 00:32:06,927 --> 00:32:09,178 and we have not changed the policies. 605 00:32:09,179 --> 00:32:11,055 Shall I send? - Send. 606 00:32:11,056 --> 00:32:12,474 That's where I went. 607 00:32:21,942 --> 00:32:24,777 {\an8}Time for the Michelin ceremony is running out. 608 00:32:24,778 --> 00:32:27,114 {\an8}There is also a storm brewing in Vraic. 609 00:32:30,909 --> 00:32:32,660 What is said about the ferries? 610 00:32:32,661 --> 00:32:35,580 Are there any problems? - Everything is cancelled. 611 00:32:35,581 --> 00:32:36,623 Oh all? 612 00:32:37,916 --> 00:32:40,585 The smallness of the island brings challenges. 613 00:32:40,586 --> 00:32:42,588 We are very dependent on the weather. 614 00:32:43,380 --> 00:32:44,839 What about flights? 615 00:32:44,840 --> 00:32:46,007 It says online: 616 00:32:46,008 --> 00:32:48,552 "Possible interference." - Okay. 617 00:32:49,261 --> 00:32:53,514 It's the weekend nine reservations for travelers. 618 00:32:53,515 --> 00:32:55,099 By air or by sea. 619 00:32:55,100 --> 00:32:57,727 So nine reservations in two days - 620 00:32:57,728 --> 00:32:59,145 for tourists? 621 00:32:59,146 --> 00:33:00,146 So. 622 00:33:00,147 --> 00:33:01,273 Hell no. 623 00:33:03,150 --> 00:33:05,110 This would not have been needed now. 624 00:33:10,073 --> 00:33:13,117 The abalone must be served in two days, 625 00:33:13,118 --> 00:33:14,995 or the statutory serving time expires. 626 00:33:15,412 --> 00:33:17,748 An opportunity to charm the inspectors can pass. 627 00:33:19,208 --> 00:33:20,834 Gotta make it today. 628 00:33:21,335 --> 00:33:22,336 Yeah. 629 00:33:22,836 --> 00:33:26,797 The structure of the abalone has turned out to be a ham. 630 00:33:26,798 --> 00:33:29,800 Very meaty and firm. 631 00:33:29,801 --> 00:33:30,886 So. 632 00:33:31,386 --> 00:33:34,096 The most logical thing is to return to the starting screen. 633 00:33:34,097 --> 00:33:36,265 Traditionally on the island - 634 00:33:36,266 --> 00:33:37,518 is breaded and fried. 635 00:33:39,478 --> 00:33:41,145 Usually dose - 636 00:33:41,146 --> 00:33:43,440 can be polished with a monthly sander. 637 00:33:44,024 --> 00:33:46,609 We have a couple of days. There will be a jump. 638 00:33:46,610 --> 00:33:48,402 Some thrive under pressure. 639 00:33:48,403 --> 00:33:51,447 Gareth does impressive stuff, 640 00:33:51,448 --> 00:33:53,866 experiments and follows his own paths. 641 00:33:53,867 --> 00:33:56,118 It's not my thing. 642 00:33:56,119 --> 00:33:58,872 I'm not in my comfort zone. 643 00:34:01,041 --> 00:34:03,085 Let's add a little salt. 644 00:34:05,629 --> 00:34:09,174 The structure immediately feels good. 645 00:34:10,217 --> 00:34:12,968 The last piece of the puzzle is the sauce. 646 00:34:12,969 --> 00:34:18,099 Nathan's sauce comes soy, mirin and local yuzu, 647 00:34:18,100 --> 00:34:19,685 Japanese citrus fruit. 648 00:34:21,937 --> 00:34:24,230 The taste cuts through. 649 00:34:24,231 --> 00:34:26,817 Freshen. - Yes. 650 00:34:28,402 --> 00:34:29,902 I dip a little. 651 00:34:30,320 --> 00:34:31,822 Let's try. 652 00:34:40,914 --> 00:34:42,833 Why the hell were we trying to grill? 653 00:34:44,835 --> 00:34:46,837 The structure has been a crown of woe. 654 00:34:47,212 --> 00:34:49,504 Now it's much smoother. 655 00:34:49,505 --> 00:34:52,425 This could be served For the Michelin inspector. 656 00:34:52,426 --> 00:34:54,802 Let's put it on the list. - Great. 657 00:34:54,803 --> 00:34:57,013 Now we know what we are doing. 658 00:34:57,014 --> 00:34:59,265 Who would have guessed? 659 00:34:59,266 --> 00:35:02,060 Coming up with a recipe is just the beginning. 660 00:35:02,477 --> 00:35:04,896 Now the portion must be served to the customers - 661 00:35:04,897 --> 00:35:08,442 and to a potential inspector perfectly on the first try. 662 00:35:14,406 --> 00:35:17,283 {\an8}It's amazing to see chefs taking risks… 663 00:35:17,284 --> 00:35:18,367 {\an8}THE MICHELIN INSPECTOR 664 00:35:18,368 --> 00:35:21,746 {\an8}…thinking creatively and doing something completely new. 665 00:35:21,747 --> 00:35:24,833 It is one of the most exciting aspects of our work. 666 00:35:25,542 --> 00:35:28,169 Can take a risk and change things, 667 00:35:28,170 --> 00:35:33,216 but the important thing is that the print is of uniform quality - 668 00:35:33,217 --> 00:35:36,553 through the menu and all the time. 669 00:35:39,681 --> 00:35:43,851 Both restaurants today must succeed in serving perfectly - 670 00:35:43,852 --> 00:35:45,521 for various reasons. 671 00:35:46,188 --> 00:35:47,396 Let's communicate. 672 00:35:47,397 --> 00:35:49,107 Let's remember the use of voice. 673 00:35:49,608 --> 00:35:52,444 Use your voice when you bring orders, LJ. 674 00:35:52,945 --> 00:35:55,530 Chawanmushi must be tasted. It's steaming. 675 00:35:55,531 --> 00:35:57,615 After that, the scallops. 676 00:35:57,616 --> 00:35:59,534 As the ceremony looms - 677 00:35:59,535 --> 00:36:03,037 now is the last seam enchant potential inspectors. 678 00:36:03,038 --> 00:36:06,457 Ynyshir has not been done new hygiene inspection, 679 00:36:06,458 --> 00:36:07,835 but the commotion has subsided. 680 00:36:08,502 --> 00:36:11,838 The team wants to put the whole thing behind them - 681 00:36:11,839 --> 00:36:15,133 and serve those worthy of three stars portions like Gareth. 682 00:36:15,509 --> 00:36:18,594 You two can still hear - 683 00:36:18,595 --> 00:36:19,929 About EHO's story. 684 00:36:19,930 --> 00:36:21,806 There is nothing to be ashamed of. 685 00:36:21,807 --> 00:36:24,809 You say, "As you see, our raw materials are - 686 00:36:24,810 --> 00:36:26,185 the best in the world. 687 00:36:26,186 --> 00:36:29,272 Techniques and method, with which everything is handled, 688 00:36:29,273 --> 00:36:31,066 the whole place is top notch." 689 00:36:31,650 --> 00:36:34,652 The ships may be safe at the wharf, 690 00:36:34,653 --> 00:36:36,530 but they are not made for that. 691 00:36:37,614 --> 00:36:39,198 Shall we dazzle today? 692 00:36:39,199 --> 00:36:40,200 Yeah! 693 00:36:42,452 --> 00:36:44,329 Everyone needed cattle. 694 00:36:47,875 --> 00:36:49,584 Today we are doing something new. 695 00:36:49,585 --> 00:36:53,212 At Vraic, Nathan serves their first sea ears. 696 00:36:53,213 --> 00:36:56,257 Although it storms, he hopes very much, 697 00:36:56,258 --> 00:36:58,552 that the inspector arrives on time. 698 00:37:00,137 --> 00:37:02,722 A couple of reservations were cancelled. They can't get to the island. 699 00:37:02,723 --> 00:37:04,557 It is important to ensure 700 00:37:04,558 --> 00:37:07,602 not to let it dampen the mood. 701 00:37:07,603 --> 00:37:09,980 Merikorva's first evening. An important thing for us. 702 00:37:16,820 --> 00:37:18,070 in Ynyshir - 703 00:37:18,071 --> 00:37:21,157 Gareth also serves the first of the season. 704 00:37:21,158 --> 00:37:23,910 His raw material has reached 6,000 miles, 705 00:37:23,911 --> 00:37:25,662 not 600 meters away. 706 00:37:26,496 --> 00:37:28,998 The Blue Trevally. - I remember from last year. 707 00:37:28,999 --> 00:37:31,584 Unbelievable. My favorite fish. 708 00:37:31,585 --> 00:37:33,002 We are lucky. 709 00:37:33,003 --> 00:37:35,546 First. The season just started. 710 00:37:35,547 --> 00:37:37,007 This is a different level. 711 00:37:38,133 --> 00:37:43,514 Gareth serves rare sashimi grade blue trevally. 712 00:37:44,348 --> 00:37:47,726 The fish is brought in raw and matured in a salt room. 713 00:37:48,894 --> 00:37:52,730 It is an honor to be able to use this fish. 714 00:37:52,731 --> 00:37:53,732 A great honor. 715 00:37:57,194 --> 00:37:58,403 in Vraic, 716 00:37:59,363 --> 00:38:01,822 where there is a limited amount of abalone, 717 00:38:01,823 --> 00:38:04,992 Nathan has to to succeed on the first try. 718 00:38:04,993 --> 00:38:06,995 Now all in the game. 719 00:38:13,043 --> 00:38:14,877 The abalone are ready. - Yeah. 720 00:38:14,878 --> 00:38:16,003 New dose. 721 00:38:16,004 --> 00:38:18,256 We don't usually develop doses like this. 722 00:38:18,257 --> 00:38:20,424 There is usually no rush. 723 00:38:20,425 --> 00:38:23,637 However, the dose is very unique and Guernsey. 724 00:38:24,847 --> 00:38:27,808 Sometimes it's worth taking a risk. 725 00:38:32,312 --> 00:38:34,105 The pressures are intense. 726 00:38:34,106 --> 00:38:36,482 Every portion must be perfect, 727 00:38:36,483 --> 00:38:38,443 because there may be an inspector in the hall. 728 00:38:40,612 --> 00:38:42,739 I would be interested in the inspector's opinion. 729 00:38:45,284 --> 00:38:46,285 To go. 730 00:38:47,244 --> 00:38:50,289 We have abalone for you. 731 00:38:50,998 --> 00:38:52,373 For the first time. 732 00:38:52,374 --> 00:38:55,085 The abalone is breaded and fried hot. 733 00:38:55,544 --> 00:38:57,420 The sauce is also special. 734 00:38:57,421 --> 00:38:59,589 All citrus fruits are from the island. 735 00:38:59,590 --> 00:39:01,717 Thank you very much. 736 00:39:03,594 --> 00:39:07,346 Nathan's dream of becoming a star half a year since opening - 737 00:39:07,347 --> 00:39:10,433 can be filled or crushed by a dose, 738 00:39:10,434 --> 00:39:13,227 where the structure turned out to be a tragedy. 739 00:39:13,228 --> 00:39:14,938 Damn stressful. 740 00:39:16,648 --> 00:39:18,691 Of course he doesn't know 741 00:39:18,692 --> 00:39:21,570 whether there is a Michelin inspector in the hall or not. 742 00:39:23,572 --> 00:39:25,908 I don't like serving dishes, 743 00:39:26,408 --> 00:39:27,993 which have been rushed. 744 00:39:28,869 --> 00:39:30,245 It feels foreign. 745 00:39:31,580 --> 00:39:33,207 I don't know about you, boss, 746 00:39:34,416 --> 00:39:36,418 but I would like to leave for a while. 747 00:39:37,336 --> 00:39:38,794 I know. 748 00:39:38,795 --> 00:39:41,088 Everyone is talking about the star. 749 00:39:41,089 --> 00:39:42,673 Everyone has expectations. 750 00:39:42,674 --> 00:39:43,841 So. 751 00:39:43,842 --> 00:39:46,010 It feels like there's only something to lose, 752 00:39:46,011 --> 00:39:47,512 nothing to win. 753 00:39:47,513 --> 00:39:50,390 Sometimes I wonder what does it even matter. 754 00:39:50,974 --> 00:39:54,435 What is so fascinating about it? It's just… 755 00:39:54,436 --> 00:39:56,562 We deserve it. We want to get - 756 00:39:56,563 --> 00:39:58,982 in the same category as others. 757 00:40:03,487 --> 00:40:06,405 Catering is well underway in Ynyshir. 758 00:40:06,406 --> 00:40:08,909 The taste brings richness and emphasis on wine. 759 00:40:09,368 --> 00:40:13,497 Sauerkraut bread and pickles from British tomatoes. 760 00:40:16,750 --> 00:40:19,836 Gareth finishes from a dose of blue trevally - 761 00:40:19,837 --> 00:40:23,090 with light soy sauce and with wasabi oil. 762 00:40:26,218 --> 00:40:27,718 Beautiful! 763 00:40:27,719 --> 00:40:29,555 Absolutely stunning! 764 00:40:32,057 --> 00:40:34,559 This is blue trevally. 765 00:40:34,560 --> 00:40:36,436 Fish is very special. 766 00:40:37,104 --> 00:40:39,522 You can't get it any other way. 767 00:40:39,523 --> 00:40:41,441 Please. - Thank you. 768 00:40:44,570 --> 00:40:45,946 Delicious. - I'm speechless. 769 00:40:47,114 --> 00:40:49,532 I want to use and serve the best. 770 00:40:49,533 --> 00:40:51,784 I want to taste the best. 771 00:40:51,785 --> 00:40:54,537 I'd rather quit than compromise on quality. 772 00:40:54,538 --> 00:40:57,165 This is how we do things. This is who we are. 773 00:40:57,749 --> 00:40:59,668 We don't change for anyone. 774 00:41:02,087 --> 00:41:03,130 Beyond belief. 775 00:41:04,256 --> 00:41:06,258 It was worth crossing the puddle. 776 00:41:09,386 --> 00:41:11,680 When my career ends, I want to say: 777 00:41:13,140 --> 00:41:14,433 "We kept our own style." 778 00:41:21,732 --> 00:41:23,649 2 WEEKS UNTIL THE CEREMONY 779 00:41:23,650 --> 00:41:25,776 Two weeks before the ceremony - 780 00:41:25,777 --> 00:41:27,529 nerve-racking. 781 00:41:29,072 --> 00:41:31,992 Then the restaurants will be able to are they nominated. 782 00:41:33,285 --> 00:41:36,121 The invitation does not yet guarantee a star. 783 00:41:37,623 --> 00:41:40,834 Many have been disappointed on the gala night. 784 00:41:41,376 --> 00:41:43,795 However, the invitation is the next step. 785 00:41:45,422 --> 00:41:48,342 Gareth, who already has a star will receive an invitation automatically. 786 00:41:48,717 --> 00:41:51,470 {\an8}Nathan still has to get excited. 787 00:41:54,848 --> 00:41:57,475 What are you doing on February 9, Nath? 788 00:41:57,476 --> 00:41:58,644 Good. 789 00:42:03,315 --> 00:42:04,650 The invitation went. 790 00:42:09,279 --> 00:42:11,781 Six months ago, there was no Vraic. 791 00:42:11,782 --> 00:42:16,035 This was a tired, old bistro, where you got steak and french fries. 792 00:42:16,036 --> 00:42:17,287 This is a big deal. 793 00:42:18,163 --> 00:42:19,413 A really big deal. 794 00:42:19,414 --> 00:42:20,498 We're close. 795 00:42:20,499 --> 00:42:22,000 Good job, everyone. 796 00:42:24,294 --> 00:42:25,546 Yay! 797 00:42:34,847 --> 00:42:36,014 Good luck! 798 00:42:37,391 --> 00:42:38,766 Okay. 799 00:42:38,767 --> 00:42:40,393 Good luck! 800 00:42:40,394 --> 00:42:41,603 Hello! 801 00:42:44,189 --> 00:42:45,898 0 DAYS UNTIL THE CEREMONY 802 00:42:45,899 --> 00:42:49,318 {\an8}The day for which our chefs have toiled, 803 00:42:49,319 --> 00:42:50,279 {\an8}has arrived. 804 00:42:54,283 --> 00:42:55,324 GREAT BRITAIN AND IRELAND 805 00:42:55,325 --> 00:42:58,620 Ireland will host the ceremony for the first time. 806 00:42:59,913 --> 00:43:01,123 The event is big: 807 00:43:03,166 --> 00:43:06,545 industry experts, journalists and of course chefs. 808 00:43:07,045 --> 00:43:10,381 There are more than 700 people involved. 809 00:43:10,382 --> 00:43:12,008 The event is a hat-trick - 810 00:43:12,009 --> 00:43:14,887 for talented creators in this part of the world. 811 00:43:16,597 --> 00:43:19,223 Nathan and Hollie took a big risk. 812 00:43:19,224 --> 00:43:22,518 They changed their lives and his family to a small island. 813 00:43:22,519 --> 00:43:24,229 Was it worth taking the risk? 814 00:43:25,189 --> 00:43:28,149 Vraic opened only half a year ago. 815 00:43:28,150 --> 00:43:33,030 Do they take to Guernsey first star in 17 years? 816 00:43:34,573 --> 00:43:36,657 Every year the industry thinks, 817 00:43:36,658 --> 00:43:39,035 that Gareth gets a third star. 818 00:43:39,036 --> 00:43:40,704 Is this the year? 819 00:43:41,205 --> 00:43:45,041 Will he be able to leave media hype behind - 820 00:43:45,042 --> 00:43:47,794 and get a third star? 821 00:43:50,964 --> 00:43:52,006 Next time: 822 00:43:52,007 --> 00:43:54,509 {\an8}Welcome to the Michelin guide ceremony! 823 00:43:54,510 --> 00:43:57,596 The new one-star recipients are announced. 824 00:43:58,096 --> 00:44:01,557 Gareth hears if he can the highest honor. 825 00:44:01,558 --> 00:44:04,978 Three Michelin stars get… 826 00:44:06,522 --> 00:44:10,525 Michelin is moving to the sunny state of Florida… 827 00:44:10,526 --> 00:44:11,859 Are you ready? 828 00:44:11,860 --> 00:44:15,279 ...with two chefs trying to win for his first star. 829 00:44:15,280 --> 00:44:16,781 Take it back and fix it. 830 00:44:16,782 --> 00:44:19,784 If all is not well, I throw everything away. 831 00:44:19,785 --> 00:44:22,161 They put everything in the box. 832 00:44:22,162 --> 00:44:23,747 Apartment, cars. 833 00:44:24,456 --> 00:44:25,916 There is no plan B. 834 00:44:27,709 --> 00:44:28,877 Perfect! 835 00:45:01,493 --> 00:45:03,494 PERSONALITY OF MICHELIN INSPECTORS IS ENCRYPTED. THE WORDS WERE THEIRS. 836 00:45:03,495 --> 00:45:05,414 Finnish translation: Marianne Tenetz