Escape to the Chateau DIY (2018–2021): Season 2, Episode 5 - Episode #2.5 - full transcript
Tim and Krys have their first gastronomic weekend and the pressure is on to make sure it all runs smoothly. Tim has a background as a Chef and in the last episode they both visited Dick and Angel to discuss how they conduct their foodie weekends. Belinda and Lee are enjoying their Chateau life. They have five buildings on their property and have paying guests now. Next they are planning a special evening of dinner and Jazz at £22 per head and are expecting 60 people. It is a rush to get the Chateau Keep ready for the event.
Dick, voice-over:
I'm Dick Strawbridge.
Along with my wife, Angel,
and our two children,
we spent the last 4 years
turning an abandoned chateau
into our dream home.
Dick: No way!
Dick, voice-over:
It's not just where we live.
Angel: And you're in charge
of getting...
Dick, voice-over:
It's where we work.
We're on business!
Dick, voice-over:
And it turns out
we're not the only Brits
who have crossed the channel
for the chateau life.
Woman: Dinner time!
Dick, voice-over:
Now, Angel and I are back
guiding more owners
on their chateau adventure.
Dick:
How big is your pot of gold?
Not big enough, I'm afraid.
If you serve
from where I'm standing,
I think that it's quite lovely.
Woman: Go, go, go!
Dick, voice-over: We'll work
with some familiar faces...
Woman: Welcome.
Dick, voice-over: And some
who are new to chateau life.
As they battle to renovate
their homes...
Dick: In the next
nuclear holocaust,
this will be all that's left.
Dick, voice-over: ...and make
them work as businesses.
Angela: Have you got everything
done on the list?
Steve: No.
Ta-da!
Dick, voice-over:
There will be ups and downs...
This glass breaks,
there's going to be more euros
in my swear jar.
[Crack]
Dick, voice-over: But however
hard the going gets...
[Crash]
...for these plucky Brits,
their homes really are
their castles.
[Indistinct chatter]
Dick, voice-over:
Today, two chateau owners
put on their first
foodie weekend.
Tim: We're going to start with
a truffle risotto...
Dick, voice-over: But there's
mischief on the menu.
We've not got
BBC Thursday nights.
Child: [Crying]
Tim: We're losing it,
we're losing it.
Dick: Hello!
Dick, voice-over:
I head south
to help with a chateau roof...
This beam here,
that beam's not attached.
It's going to fall down.
Dick: Well, one down.
Steve: One down.
Dick, voice-over:
And I'm in for a shock.
So you've been hit
by lightning?
- Loads of times.
- You say that very casually.
Dick, voice-over:
And as 60 hungry guests
descend on one chateau...
Lee: The wine for this evening.
This has got to go
in the fridge.
Oh, Jesus.
Dick, voice-over:
Have its owners
bitten off
more than they can chew?
Belinda: I don't know
what's happened.
They're meant to be on table 5.
That's why this
has all gone wrong.
Dick, voice-over: Trying
to get any chateau business
off the ground is difficult,
but it can be
incredibly rewarding...
as South London couple Belinda
and Lee are discovering.
After buying the delightful
15th-century Chateau Mareuil
in 2015.
Belinda: I love it.
To me, this is part of my dream,
it's part of living my dream
actually
because I'm doing
what I always wanted to do.
It's quite a nice bouquet,
isn't it? Ha.
Lee: At 7:00 in the morning,
you're taking your first
gin and tonic.
It's just unbelievable.
Belinda:
No. You're not doing that.
Dick, voice-over:
Sitting pretty
in the north
of Nouvelle-Aquitaine,
the chateau has 5 buildings
on its grounds,
including a cottage Belinda
and Lee call home
and a main house
they've recently opened
as a holiday let.
Belinda: When we were
both working in our careers,
I remember saying
to one another,
it's a good job
we don't work together
because we're never going
to get on.
Lee: Is that too low?
Belinda: Well, it's slightly
skewed as far as I'm concerned.
Lee: Ah...
But actually we're managing
quite well.
Lee: Yeah, I'd say, yeah,
I would, I'd agree with that.
Belinda: That surprises me.
Lee: Me, too. Yeah, I didn't
think we could work together,
but we can, and we do.
Belinda:
We row a little bit.
Lee: You do. Ha!
Dick, voice-over:
This summer,
Belinda and Lee
have already welcomed
their first ever paying guests.
Lee: Pool.
Girl: Wow! I really love it!
Lee: Good.
Dick, voice-over:
And the plans
for their new chateau business
don't end there.
Lee: We are intending to try
and run one event every month,
whether it's a musical soiree,
a drama,
or it could be
a murder mystery.
Just something that
we want to do.
Dick, voice-over:
They've already held one free do
for local walkers.
[Indistinct chatter]
But tomorrow the stakes
are even higher.
They're putting on
their first paid event,
a soiree in
the 650-year-old castle keep,
or donjon.
Lee: Look at the state of it.
Ok.
Dick, voice-over:
But it needs some TLC
before the 22£-a-head
dinner and jazz event.
Lee: Belinda and I
are under tremendous pressure
to get this right.
It's the first major event
that's been paid for,
and it's going to set us on
the path to our business here
for the forthcoming 12 months.
Down.
Dick, voice-over: Although
retired lighting designer Lee
is in his element...
Lee: 20 gauge is the correct
height to hang these
because I want them to hang
like a pendant.
Dick, voice-over:
He's underestimated
how much needs to be done.
Lee: Yeah, that's fine.
Timing-wise I'd allocated
about an hour,
an hour and a half this morning
to do the electrics,
and it's now
well into early afternoon.
I haven't done any of this
for years.
It never leaves you.
It's like riding a bike.
I think we're going to do it.
You just got to...
knuckle down
and get on with it.
Dick, voice-over: Lee's not
the only one back in the saddle.
Belinda, who's worked as a cook,
is in charge of the food.
Belinda: It's not a lot,
but I need to supplement
my vegetables.
I'm not sure how far those are
going to stretch for 60 people.
But anyway,
I'm going to pop them in.
Dick, voice-over:
Lee's on to his next job:
building a stage
from old wooden pallets.
Lee: Two more to go.
Dick, voice-over: Chateau help
Tony and two of the musicians,
Bruno and Mike,
have rocked up to help.
Bruno: [Speaking French]
Ha! Splendido.
There's that one.
Dick, voice-over:
In the kitchen,
Belinda's rustled up
a 4-course dinner
for 60 guests,
all kicked off with canapes.
Belinda: We're doing these
little smoked chicken cups.
We're doing smoked salmon
with cream cheese
and dill pickle
to go on the top.
But it's time-consuming.
Dick, voice-over: Sounds good,
but that's a lot of prep
with only a day to go.
[Stomping]
In the donjon,
the stage is set.
Lee:
Let's get the benches down.
Dick, voice-over: The chaps
have moved on to the tables.
Bruno: One possibility.
- Here.
- Yes.
Bruno: Here, here, here.
Lee: Let's--Can we try this?
Yeah, let's do it.
Well, we're up against it.
I mean, it is what it is,
Mike.
Mike: Yeah.
Lee: And we're too late
to change it.
So here, and then
when the music plays...
Bruno: [Speaking French]
It's ok. Ha ha!
Lee:
Right here with the band.
It's perfect.
Dick, voice-over: Sorted.
Lee: You happy, Mike?
Mike: No.
I think it should be that way,
and that one can stay
where it is.
Dick, voice-over: Or maybe not.
Mike: The angle there is--
Lee: Right.
Shall we try that one this way?
Mike: Yeah.
Lee;
And then if it doesn't work,
we just change them around
again.
Right.
I'll just go and get Belinda.
She will have a view,
and I'm pretty sure I know
what her view's going to be.
It will be totally different
to ours.
Well, basically
we've changed the table layout
two or 3 times to suit
the larger stage.
Dick, voice-over: Always good
to call in the boss.
Belinda: [Speaks French]
Lee: Ah.
Now, where's my dinner?
Belinda: It's ok.
Lee: Go on, get through.
Belinda: Oh, I don't need
to get through there
because what we're doing,
we're serving--
We're doing platters
in the middle of the tables
like this.
It's an all right space.
Lee: It's good?
Belinda: Yeah.
Dick, voice-over:
Another hurdle overcome.
Further south is the gorgeous
19th-century Chateau Caillac.
It's belonged to outdoor
enthusiasts Angela and Steve
since 2004.
Steve: When we first saw it,
we just fell in love with it.
Angela: Coming down
the tree-lined drive,
it just was beautiful,
or going out into the garden
and seeing the river
and being so close to nature
and stuff,
it was just lovely.
Dick, voice-over: Set beside the
river Lot in southwest France,
over the past 14 years, they've
renovated the 20-room chateau
into a luxurious holiday let
and home.
Steve: The biggest surprise
is how big each job is,
and it's always 4 times bigger
than you thought
it was going to be.
It takes longer, costs more,
everything is big.
Dick, voice-over:
But for Angela and Steve,
the grass has been
well worth it.
Steve: Another Big surprise
is the fact that
it starts off quite daunting,
almost you feel maybe
it was the wrong--
- Crazy?
- Well, crazy,
may be the wrong decision.
And then you suddenly realize
that you really, really love it.
Dick, voice-over: Today I'm
paying Angela and Steve a visit
because they've got a loose
beam in their tower roof
they need my help with.
The first look at a chateau
is always a special one.
There we go.
We like the tower.
Oh, they got a round one
and a square one.
Greedy.
That's just greedy.
Hello!
This is absolutely gorgeous!
Angela: Oh, hello.
[Kisses]
Steve:
Very pleased to meet you.
Dick: You have
really worked hard on it.
Been here, what--
Angela: 14 years.
Dick: Really?
Steve:
Come and have a look.
Dick: Ah, hold on, hold on,
that is amazing.
How beautiful is that?
Angela: It is, isn't it?
The chateau is all right
as well,
but the view is gorgeous.
Excuse me,
I'm heading off here.
You can never get tired of this,
can you?
Angela:
I never get tired of it.
Dick, voice-over: Before
we tackle the roof problem,
I can't resist
a quick nosey around.
That's stunning.
Angela:
It is absolutely gorgeous.
Dick: That is the river Lot.
It's a big old river.
Steve: It's a big old river.
Come and have a look.
Angela: Right.
Dick:
You have access to the river?
Angela: We do,
our own private little access.
Dick: Can I just say,
I'm just a little bit jealous.
Steve: Just watch here.
Angela: It's perfectly safe.
Steve: I made this.
Dick: You made it?
You didn't tell me that
before I stood on it.
Angela: Ha ha!
Dick: I've got to tell you,
it is stunning.
Angela: Thank you.
Dick: It is stunning.
Angela: That means a lot
coming from you.
Dick: So far I've just done
nothing but take it all in
and love it.
We're not getting any work done,
Steve.
Angela:
No, not getting anything done.
Steve: I've got my gear.
I'm ready.
Dick: I'm ready.
I'm ready to work.
Angela: Gosh, let's go then.
Dick, voice-over: I could
stand here all day.
But it's time to look at
that dodgy beam in the tower.
Dick: The thing about chateaus,
there's always stairs.
Steve: Lots of stairs.
And we've got more to go.
Dick: Right.
Steve: Here we go,
we're at the top.
Dick: Look at it.
Steve: I know.
Angela, every time
we ever come up here,
always goes, "This beam here."
She says,
"That beam's not attached."
And she says,
"It's going to fall down."
And I keep saying, "I don't
think it's going to fall down,"
but obviously, you know,
it'd be interesting,
somebody else's opinion.
Dick: It's supposed to be
in that hole.
Steve: Exactly.
Dick:
Ok, looking at this now,
from the outside, the roof
looks nice and straight.
This is the edge where
the roofs come together.
The two roofs come together
all the way along
those edges there
where the two roofs
come together.
They look good.
In fact, all the way around
they're quite solid.
That beam is actually
a weight bearing,
so at the moment it's not.
Steve: No.
Dick: So we're one down.
Steve: We're one down.
Dick, voice-over: A load-bearing
beam out of position
is serious business.
We need to get it repaired
and fast.
This is the 19th-century
Chateau Monteil.
It has 20 rooms,
7 acres of land,
and it's home to married couple
Tim and Krys
and their one-year-old son
Owen.
Tim: It's lovely.
It's big. It's luxurious.
It's something we've done
all on our own.
We've just sort of blood, sweat,
and tears kind of thing.
It feels good.
Dick, voice-over:
Located in the Dordogne,
Tim and Krys originally
opened the chateau
as a boutique B&B.
This summer they relaunched
as a whole house holiday rental
so they could spend more time
together as a family.
Tim: It's kind of win/win.
We can relax
knowing that the guests
are having a great holiday
looking after themselves.
And we'll have more family time
together.
Dick, voice-over: Their first
fully booked summer
has been a big success.
But now with
the off-season approaching,
trained chef Tim and Krys are
about to launch a new venture.
Tim: We want to look into
gastronomic weekends
and see if it's something
that we can do here.
We think it could be a really
good revenue and income for us.
All: [Speaking French]
Dick, voice-over: It's the day
of Tim and Krys' first ever
gastronomic weekend.
With 8 guests due
in around 6 hours,
they're prepping a feast
of regional delicacies.
Tim: Tonight we're doing
a 6-course menu,
all local products,
heavy themed on the perigold
noir and what we grow here.
Looking to start with truffles,
then local trout,
duck, local goat cheese,
and then hazelnuts are going
to be the theme of the dessert.
An autumnal tasting menu.
Krys: It's important for us
that this test run
with lovers weekend,
you know,
that it works because it will
help us generate more income
during the quite times.
Tim:
Oh. It's going to be great.
I'm very optimistic.
This is kind of what
I like to do really.
Nice dinner parties,
different things on the menu,
try out new things,
see what works,
see what doesn't work.
This one is going to be like
a proper learning curve for us,
and have a good cook--
Someone's arrived.
Who's that?
Dick, voice-over:
No time to relax.
The first guests are here
4 hours early.
- Hello.
- Martin?
- Yeah.
- Tim.
- I'm very well.
- Very good, very good, thanks.
- Great to meet you.
Tim: Do you want to come in?
I'll show you to your room.
Yeah, no problem.
Dick, voice-over:
We've learned that food
is only half the job
on these weekends.
The rest is down to spoiling
your guests rotten.
Tim: Snooker if you want
to play snooker.
British TV next door
if you want to watch TV.
I've got prep to do,
but feel free to have a swim.
Whatever works for you.
Dick, voice-over: While Tim's
got front of house sorted...
A fingerprint.
Dick, voice-over:
Krys is happy
prepping everything
behind the scenes.
Krys: I'm all right
doing the service,
but I'm a bit anxious
chatting with people.
Dick, voice-over: As Tim tries
to crack on with the food,
more guests arrive.
Tim: How are you doing?
Krys: Nice to meet you.
And you're?
Stefanie: Stefanie.
Tim: We'll try and look
after you as best we can.
Krys: Of course we will.
Tim: I'll let my dad
entertain you.
Stefanie: Ha ha.
Tim:
There are really sort of
two aspects to the job.
One aspect is giving people
a really good proper,
but the other aspect
is the hosting side of it,
and unfortunately
you can't cook and host.
We're too busy
to really do that.
So you kind of have to hope
that the guests get on well
and can kind of generate
their own conversation.
Fingers crossed I think they
should have a very nice time.
I think they should
all get on quite well.
Dick, voice-over: Here's hoping
because their son Owen
is going to need
entertaining, too.
We've not got babysitters
tonight.
Tim: I think
the biggest pressure
we're going to have on us
tonight
will be the baby commitment.
I think we're both
a bit kind of anxious
about how we're
going to juggle that
and keep on top of him
as well as the guests.
I'm hoping that we can kind of
juggle the baby between us
and manage to keep the food
flowing.
Hoping that everything
goes well.
But, yeah, it will go well.
It will be all right.
Dick, voice-over: Angel and I
know all about hosting
when you've got young children,
and it's a tough juggling act.
Emily: Hello.
Tim: Bonsoir.
Hi!
Dick, voice-over: They've wisely
brought in some back up.
Emily: Hello, Owen.
Dick, voice-over:
Emily, who lives locally,
has arrived to help Krys
with the service.
Tim: Uh, babe,
are you going to do drinks?
Krys: Yeah, ok.
[Pop]
[Indistinct chatter]
Tim: If we can aim for
half-past, that would be great.
Dick, voice-over:
With the guests settled,
their first gastronomic weekend
is off to a start.
Tim:
I'll just poke my head in
and just sort of say
what the menu is.
And then I'll pretty much
leave it to you from then.
You're the boss.
What?
Dick, voice-over:
Bonne chance, guys.
Sounds like it could be
an interesting evening.
At Chateau Mareuil, it's also
the day of Belinda and Lee's
first gastronomic event.
The donjon is now set
for their 60 guests
to enjoy a 4-course meal
with wine and music.
But with just 5 hours
until the guests arrive,
there's still a ton to do.
Belinda: I'm cooking between
the two kitchens at the moment
mainly because of ingredients,
utensils, hob space.
That needs more salt.
Lee is out buying
gallons of wine. Ha ha!
And other last-minute essentials
Lee's forgotten about.
And he's been gone
quite a long time,
so I hope he's all right
because there's loads
for him to do,
absolutely loads
in the donjon for tonight.
Time's really precious today,
so I'm beginning to feel
a little bit panicky.
Dick, voice-over:
It's really important
this event is a success.
Belinda: Oh...
Dick, voice-over: As Belinda and
Lee hope similar future events
could help the chateau
pay its way.
Just as well, Belinda's friends
from the U.K.
have turned up to help.
Belinda: Oh, genius.
Dick, voice-over:
Liz, Karen,
and Karen's daughter, Daisy.
Belinda: Oh, lovely.
Ok, I'll go and grab
the salt.
[Dog barking]
Dick, voice-over:
The wanderer has returned.
[Car door closes]
Lee:
The wine for this evening.
This has got to go
in the fridge.
Oh! Jeez, this is heavy.
Ah!
Liz: We need 4 more knives.
Lee: Is that all?
Liz: Well, for the 7 tables,
yeah.
Lee: Let's have a look
in the dishwasher.
No, there's none in the up.
Well, I'll got and rob the gite
of some there.
Belinda:
Lucky if you find any.
Have a look in Tony's.
He's got cutlery.
Lee: I'll bet he's hoarding
all of it.
Belinda: He's probably got
dozens of it.
Dick, voice-over: First stop,
their own cottage.
Lee: The newest crisis
we are facing,
we are short of 4 knives.
None of these things
sound a lot.
What it is, when you're
up against a deadline,
it all absorbs your time.
One there.
So that's two.
I'll bet Tony's got some
at his place.
- Is that what you got?
- Yeah.
- You couldn't write this stuff,
could you?
We've just about scraped
4 knives together.
- It works.
- Ok, it works. Good.
Dick, voice-over: Phew!
Crisis averted.
Belinda: Oh, well done.
Lee: It's the last 4.
Tony had two, and there was two
in our gite.
But what will they do
for the cheese?
Lee: Cheese knives.
We've got some cheese knives.
- 60?
Lee: No.
There's a lot of cutlery
over here.
Belinda: I know.
But they're for
the cheese plates.
They're not for individuals,
are they?
Lee: No, they're for going
on the cheese plates.
Belinda: Exactly.
Lee: She's a bit hot
under the collar,
but that's to be expected.
Belinda: In the plate rack.
Lee: Oh, yeah. Ha!
Today is very important
for us
because this is the first
proper event that we've held
with paying customers.
So if this event doesn't work,
out future reputation
on other events
could suffer quite badly.
Tonight's really the acid test
of whether we've got it right.
Dick, voice-over: Just over 100
miles south at Chateau Caillac
I've come to see
Steve and Angela
to help them with
their loose roof beam.
Steve:
I think the problem for me
is if you see one gone,
I'm thinking there's probably
a reason if one's gone.
Dick, voice-over: Thank you.
That's it exactly.
Dick, voice-over: We need to get
that beam back in position.
But before I get up a ladder,
something else
has caught my eye.
This is so different
from the rot we have.
This is not wood worm.
Steve: No, that's termites.
Dick: But look at it.
Steve: I know.
Dick: And this as well?
Steve: Yeah.
It's incredible, isn't it?
Dick: I'd start
my own little termite war.
At least
I wouldn't trust anybody.
Steve: I think it's
because it's so high up
people forget about it,
don't come up here very often.
Have you treated this
yourself?
Or is that...
Steve: It's been treated
probably...
15, 20 years ago.
Dick: That's what
all these little plugs are.
Steve: They would
have been the point
where they injected the chemical
into the beams,
and that seals the beams
so the termites can't get in.
Dick, voice-over:
Termites are a serious menace
in southern France.
Here thankfully, though,
they're long gone.
But it's not just
creepy crawlies
this tower's had to contend with
over the years.
Steve:
The problem we have got is,
and it's not easy to see,
but we have had
hail storms here
where we've had
one kilo-sized hail.
Dick: Tactical warfare.
They actually do
come through the slates.
They're that big. It's dangerous
when it does that.
If you go up there,
they lightning conductor
that's on the roof
comes through, and that's
bolted through up there.
- So you've been
hit by lightning?
- Loads of times.
You say that very casually.
Steve: You know,
because I've got used to it now.
Because the thing is,
what happens is,
before when you leave
your TV plugged in,
what happens is, it goes,
yeah, TV blows up.
So the lightning hits
the lightning conductor,
and there's a square section,
steel,
that runs right down the roof,
goes straight down
into the ground.
But we get a bang.
When we get hit by lightning,
we get like a crack, a bang,
when the lightning
hits the turret.
It's not very often.
Dick: I always though,
because you were down south,
nice sort of lovely,
gentle weather, mild,
all the rest of it.
There you are
getting lightning storms
and hail the size of a football.
Steve:
It's a big scary really.
Dick: So you've got lightning
striking you.
you got huge,
big hail stones,
and the termites through here.
Apart from that,
this is really--
Steve: Yeah, it's done
pretty well, really, hasn't it,
for so many hundred years.
Ha ha!
Dick, voice-over:
Joking aside,
this roof
needs to withstand
anything mother nature
can throw at it.
Time to get to work.
You need to get it stopped,
stop any more degradation.
At Chateau Mareuil,
South Londoners Belinda and Lee
are now just an hour away
from hosting
their first-ever paid event.
Belinda: Goodness gracious.
Oh!
Dick, voice-over:
For 22£ a head,
they're 60 guests
will be fed, watered,
and serenaded
by a local jazz trio.
Lee: Belinda and I
are under tremendous pressure
to get this right,
and it's going to
set us on the path
to our business here
for the forthcoming 12 months.
Dick, voice-over:
With the guests about to arrive,
it's all hands to the pump.
Well, canapes.
Lee: Where are all
the plastic glasses
for the champagne?
Belinda:
They should be in there.
Lee: They're not.
They're not.
Ah, here we go.
Here we go. Sorry.
Belinda: Can you not get
someone else to get those
while you get changed?
Lee: Yeah, that's exactly
what I'm going to do.
Belinda:
Yeah, you get changed.
Otherwise, we're going
to look terrible, both of us.
Lee: Ok. There was something
else I came in here for.
I can't remember what it was.
Doesn't matter.
Dick, voice-over:
Look lively, guys.
Your first guests have arrived
a bit earlier than expected.
Lee: If you could go back
to the tunnel,
I'll bring you in a pair of.
Mike's playing some music.
Man: All right, all right.
Lee: So bear with me
for two seconds.
Woman: Ok.
Ordinarily it wouldn't
have been a problem,
but it's been a bit of
a fraught day.
Woman: Um, oh, dear.
Ha ha!
Dick, voice-over:
Keep carrying on, Lee.
Lee: Would you like Cassis
or would you like Pesh?
Woman: Pesh, s'il vous plait.
Man: Uh, Cassis is good,
s'il vous plait.
- Bonsoir.
Lee: Bonsoir, good evening.
Hello.
Welcome to Chateau Mareuil.
Thank you for coming.
I was shaking.
I was actually shaking.
I thought I'd be fine.
Up until now,
it's all been in the head,
but to see these people
all dressed beautifully
and it's a nice evening.
It's going to be great.
I'm really sure of it.
Dick, voice-over: The evening's
got off to a good start.
Belinda: You can't have got
through 25 liters of white wine.
Dick, voice-over:
Perhaps too good.
Belinda: Is there no white wine
in the bar?
Lee: I'll have a look.
No, we've got all rose
and red,
and only 10 liters of white.
I'm not sure what's going on
because Lee went this morning
to buy white wine,
and he seems to have run out.
And I don't know how. Ha ha!
So they're going to
have to drink rose.
Dick, voice-over:
Could be worse.
Anyway, time to start
on the food.
Man:
The canapes were lovely.
Very fresh, very nice,
beautifully made.
Different man:
What can you say?
What a beautiful setting.
I'm just looking forward
to the meal.
Lee: Good evening,
ladies and gentlemen.
Dinner is now ready for you.
So if you'd like to come back
through the gate
and down the drive
and into the donjon.
Lee. Two, 4.
Belinda: We seem to have
too many on table 7.
Lee: Yeah, that's what
we just said.
Dick, voice-over:
As everyone files in,
there's a hiccup.
Belinda: I don't know
what's happened.
Liz: Lee changed--
Belinda: No.
Because they're meant
to be on table 5.
That's why this
has all gone wrong.
You changed it, didn't you?
Lee: I didn't change it all.
Because 5 was originally there.
That's why.
Because 1, 2, 3, my plan,
4, 5, 6, 7.
Lee: But when I was
in the kitchen,
I asked you if that was
the correct number.
Belinda: Pardon.
Ha ha.
Lee:
Sorry I've made a mistake.
Karen: I think
they're very happy to sit there.
They're with friends
over there.
Dick, voice-over:
Disaster avoided.
It's on with the evening.
Dick: [Indistinct]
Steve: Yeah.
Dick: Ok.
Dick, voice-over:
At Chateau Caillac,
I'm giving Steve a hand
with a loose beam
in his tower roof.
Steve: Go and have a look.
Dick:
You can't get me down now.
This is where
it gets interesting, isn't it?
Steve: Yeah.
Dick: If we go inside the beam,
you see, this is what's left
of that.
Steve: Yeah. I think insects
have got inside.
Basically eaten away
at the wood.
Dick: If we blow out
all the crud that's in there,
all the sort of the tritus.
we can ratchet this
onto the main beam,
and which means
nothing will move.
Dick, voice-over: The termites
that were here 15 years ago
really went to town
on this timber.
Before we get the beam
back into position,
we need to clear out the cavity
it should be sitting in.
Steve: So I'll go and get
the leaf blower
because that would be a good way
of blowing it out.
Dick: Good man.
This is a part of a chateau
people don't usually
get to see.
And it's not very glamorous,
but it's actually
very, very clever.
Dick, voice-over:
The loose beam is load bearing,
so it needs to be
put back into place
and secured A.S.A.P.
[Leaf blower running]
[Sputtering]
Dick: You reckon
we're clear enough
to actually put that
into place now?
- I think that's great now.
- Ok.
Dick: Make it.
So basically
you're going to throw that
inside the top of those,
all the way around.
Steve: I'll go around there.
Dick: See where
your right wrist is?
- Yeah.
- That's where you want
the corner of your ratchet.
The higher you are,
the better.
- That might be right.
- Good.
And make sure you're
feeding it in nice and flat.
Steve: That's pretty tight.
Does that feel safer?
Steve: That's not going
to move anywhere.
Dick: Brilliant. Job done.
Dick, voice-over:
At some point,
these beams will need to be
properly secured.
But this temporary fix
will do very nicely for now.
Steve: It's been great, Dick.
I'm glad you've come up
and made me feel much happier
about my roof.
Dick: Do you know what I like?
I like the fact
I get to see your roof.
Angela: I'm really pleased
that finally
the beam has been put right.
But it's not every day that
Dick Strawbridge comes to visit,
so it has been
a really amazing day.
Dick: That was a lot of fun.
Thank you very much.
Steve: Well, thank you
very much, too.
Angela: Thank you very much.
It's been brilliant.
Steve:
Thanks for all your help.
Dick:
Thank you for having me.
Angela: Yeah.
Dick: Right? Ok?
Steve: All right,
have a safe trip.
Angela: Bye, bye.
It was nice to speak to somebody
else who's got a chateau
who's gone through
a lot of the experiences
that I've gone through as well
to get his knowledge
and show him my problems
and get his view on them.
It was brilliant.
[Birds chirping]
Dick, voice-over:
It's been a busy summer
for Angela and Steve.
Steve: Ok, guys, just going
to pull up over here.
Dick, voice-over:
With the guest room refurbished
and the new outdoor ventures
road tested,
they're now better set up
than ever
to make the chateau pay its way.
Angela: Oh, it's been a really
interesting year this year.
Steve: Who wouldn't enjoy being
out in the southwest of France?
Beautiful weather.
It's a nice place to ride.
- Being with your wife.
- Doing all these jobs
for my wife,
getting told what to do
all the time.
Dick, voice-over:
But take it from me,
chateau owners can never rest
on their laurels,
as Steve and Angela
are already forward.
Angela: We've got
another couple of bedrooms
that we're decorating.
Steve:
Got the gates to sort out.
Time to the turrets.
We'll start for
the next summer season,
so we're preparing
for that now,
and we're hoping that that
will be a bit of income for us,
which we need,
to pay for the renovations
and the upkeep of the chateau.
Angela: We just need
to get the message out there now
and get people
through the doors.
Dick, voice-over:
At Chateau Monteil,
Tim and Krys
are about to dish up
their first gastronomic weekend.
Tim: So we're going to start
with truffle risotto,
which has got fresh truffles,
black perigold truffles.
Then we're having
local smoked trout
followed closely
by chocolate gourmand,
which will be hazelnut
and chocolate mousse.
Dick, voice-over:
Trained chef Tim
is hoping to wow his guests
with a gourmet
6-course evening meal
of regional delicacies.
Tim: Ok, all right,
enjoy, enjoy.
Dick, voice-over:
It's a trial run,
and if it works,
they hope to hold more weekends
in the off season
to generate much-needed
extra income.
Man: Try some of that.
Dick, voice-over: The guests
are tucking in happily.
Dick, voice-over:
Oblivious of the juggling act
going on behind the scenes.
Tim: Being cranky, eh?
We're losing him,
we're losing him.
Dick, voice-over:
Without a babysitter,
it falls on Krys
to keep Owen entertained.
Babe, in the fridge,
there's some...
pinky, purple-y
looking [indistinct]
Krys:
Going to help daddy, Owen.
Owen: [Yells]
Krys: He's just starting to get
a bit bored, I think,
so he wants to play
with everything.
But as of now, he's ok.
He's not chill yet.
Owen: Wah!
Krys: Oh! Ha ha!
Dick, voice-over:
Krys is busy,
so it's down to Ann Marie
to do the clearing.
Tim: So it's, uh...
Krys: Smoked trout.
Tim: Yeah.
Looking for smoked trout.
Yah! There you go!
Owen: [Fussing]
Dick, voice-over: I remember
when ours were this age.
Little children are a handful
at the best of times,
never mind when you're trying
to run your own business.
Although the guests seem
blissfully unaware
of the little mischief maker
in the kitchen.
Man: Tasted some of
the locally smoked trout,
it tasted quite nice.
To know that it's just come from
the root cellar down the road.
Dick, voice-over:
So far, so good.
Tim: Quick, Owen.
Quick, Owen.
Dick, voice-over: Now Tim
needs to get out 8 plates
of duck with carrots
and saffron puree.
Tim: It's on the plate there.
It's on the plate.
Owen: [Fussing]
Tim: How are they for wine?
Man: Going to ask when
the next course that comes out
for another bottle or so
because that one seems to have
vanished unfortunately.
Tim: Quick, Owen,
quick, quick, quick.
Owen: [Fussing]
Tim: This is...impossible
to fend for the babysitting.
Ha ha!
Krys: Owen's just
getting a bit itchy.
He's really tired, so I'm trying
to run and get it served
as quickly as we can.
Tim: Ok, bud.
[Kiss]
Dick, voice-over: It's all
very busy in the kitchen.
But the guests are happy
helping themselves to the wine.
Woman: Whoa.
That's lovely.
Dick, voice-over:
As Owen has left the kitchen,
serving the dessert,
and hazelnut
and chocolate mousse
is child's play.
Finally Tim can enjoy
some well-earned praise.
Man: Hey!
[Applause, cheering]
Man: Excellent.
The presentation was superb.
He's clearly a very good chef.
Different man:
The food flow was good.
The wine eventually
started to flow
once I reminded them
that one bottle had gone.
Tim:
Everyone had a good dinner.
Yeah, it's a positive sign.
It was a little bit
less organized
than I hoped it would be.
I think it was kind of
a service thing,
but we got there.
We did it, didn't we?
We did it.
Dick, voice-over:
Well done, guys.
Now for the rest of the weekend.
Lee: Welcome. Thank you very
much for coming this evening.
Dick, voice-over:
At Chateau Mareuil,
Belinda and Lee's
first-ever paid event,
a musical soiree with dinner,
is just getting started.
Lee: I hope you had a great
evening this. Thank you.
[Applause]
Dick, voice-over: As their 60
guests tuck into the starters...
Belinda:
Is that all the potatoes?
- Another tray.
- In there?
- Yeah.
Dick, voice-over: ...the heat
is on in the kitchen.
Belinda: All the vegetables
are hot enough?
Potatoes are hot enough?
The chicken is in there?
Dick, voice-over: Belinda
and Lee hope future events
like this one
will help the chateau
pay its way.
So there's no room
for mistakes tonight.
Belinda: I'm just worried
about time now.
I don't want them to have to
wait too long between courses.
And also, Dave's looking after
wine, Lee, isn't he?
Lee: No.
Belinda: Who's looking
after wine?
Lee: No one.
I'll go up and do it.
I'll do it. I'm on it.
I think it's because you're
not getting any feedback
you think
it's all going wrong.
It's not. Go take two minutes
out and go and have a look.
Belinda:
Ok, I will in a minute.
Lee: Just go and have a look.
Belinda: Once the main course
is out,
I'm going to feel
so much more relaxed.
Well, I don't think relaxed
is the word actually
in my vocabulary today.
but I will feel
a lot more confident
that we've got the evening
underway.
The wine's going down
quite quickly.
But I think because
we're mainly English
the wine's going down
a lot quicker
than it would be
if it was just French.
Belinda:
Everything so far,
although it's been
a bit stressful,
quite stressful,
seems to be going
fairly to plan.
[Indistinct chatter,
laughter]
Belinda: It's the last one.
The last platter is going out!
That can be all
when you've done that.
Dick, voice-over:
Despite a few hairy moments
over the last 24 hours,
Belinda and Lee's
first-ever paid event
is going swimmingly
Home-cooked food,
wine, and music--
clearly a recipe for success.
Man: I really appreciate
the scene, the castle.
It's a very good idea.
Little by little people
of the region will come I hope.
Woman: Beautiful place.
Lovely surroundings.
Excellent food,
entertainment.
Definitely to be repeated.
[Applause]
Belinda: There was one point
this evening
when I honestly wished that
we'd never, ever done this.
No, seriously. I was really
close to a breakdown.
I felt myself on the verge
of a nervous breakdown.
Lee: But think of
the positives here, right?
When the crowd
came in through the door,
the room looked fabulous,
fabulous.
And they were all going,
"Oh, oh, what's this?"
Belinda: Oh, really?
Lee: Yeah, yeah, yeah.
Really good, right?
I think this was
a successful event.
I've got it in my heart.
Dick, voice-over:
Belinda and Lee
have come a long way
this summer.
That's amazing.
It looks like a ballroom.
Dick, voice-over: They've got
the chateau ready for guests...
Lee: We've had
an extraordinary heat wave here.
Dick, voice-over: ...welcomed
their first holiday makers,
and now held
a successful paid event.
Lee: 6 months ago,
this was just a dream.
We planned it, thought about it,
and we've done it.
Dick, voice-over:
They've done a cracking job.
And after all that hard work
are in a great position
to really move their business
forward.
Lee: What I got was people
wanted to come back for more.
Belinda: They want more,
don't they?
Lee; They want more.
This is opening up
all sorts of possibilities
for us.
Now it's all done,
I feel really proud and really
happy that we've done this.
Oh! Ouch! Ha ha.
Dick, voice-over: At Chateau
Monteil in the Dordogne
it's day two of Tim and Krys'
very first gastronomic weekend.
Krys:
Well, last night was good.
It was a success, I believe.
Good morning.
How did you sleep?
Martin: Very good.
Stef: Well.
Dick, voice-over:
Martin and Stef
are the only guests who booked
for the whole weekend.
So breakfast is
a relaxed affair.
Martin: Yeah.
Stef: Wow.
Tim:
Coffee is on its way.
Martin: Brilliant.
Thank you very much.
Stef: Thanks so much.
Can you get through
all of those?
Martin: No.
Dick, voice-over:
The plan is to take
their guests to the nearby
market town of Sarlat,
where there's
a food festival on.
Tim: This is the weekend
that they drive down
all of the sheep off the hills
from around Sarlat,
bring them down
through the town,
and then there's
a big celebration
to honor the farmers,
and we all sit down,
and we spit roast lamb
and sarladaise potatoes,
and it's a big communal feast.
We're going
to have lunch there.
We're going to buy
some stuff,
and from what we buy
in the market,
that's going to be
what they're having for dinner.
Tim:
We've never been before,
so it's an experience for us
as well.
So it's going to be
a bit of guess work
and a bit of luck,
I think.
Tim: Sarladaise potatoes.
They cook them in duck fat,
Then it's sort of crispy
on the outside
and then soggy in the middle.
Yeah, it's--absolutely.
Dick, voice-over: With purchase
more of the regional display,
the Sunday morning food market
at Sarlat is in full swing.
Tim:
There's all your truffles.
You come back here
in January,
this will all be
a massive truffle market.
Dick, voice-over: And Chef Tim
is happy as Larry.
Martin: Having Tim about
to guide us where to go,
point things out
that as a normal tourist
you may not appreciate
or even see or recognize.
It's handy having someone like
that with you definitely.
Tim: The main event
is still yet to happen.
It is believed the sheep may be
coming in about 5 minutes.
Stef: Oh!
The sheep are a couple
of kilometers away.
And they might be coming through
that gateway there,
so when they get here,
we'll see what happens
in this sheep festival.
Don't quite know what to expect
or what they're going to do,
but we're here
waiting for it.
Tim: Perfect. 4 or 5 minutes.
What could be better?
Dick, voice-over:
Wait much longer
and it'll be Tim
who's sheepish.
[Whistle]
[Applause]
While not-so-short wait
later...
it's time to try
that local spit-roast lamb.
- The portions are huge!
Tim: French are very connected
to their food, you know.
Martin: Yeah.
Tim: Just head down the road.
So we'll leave you to sort of
have a bit of wander
and meet you at the chateau.
Get yourself
a bottle of wine.
Martin: Yeah, very nice.
Tim: Put the telly on.
Martin: Hoping the weather
still holds out.
Have a nice day, and we'll
see you when you get home.
Martin: Brilliant.
Tim: Hope you enjoy!
Martin: Good day.
Krys: See you. Enjoy!
Tim: Over that way.
Dick, voice-over:
Back at the chateau,
preparing dinner...
Tim's thought
are already turning
to the next gastronomic weekend.
Tim: You know, the next one
might specifically be pitched
around the truffle market.
Each one's going to be
quite. different.
Good times to be had,
I think.
Dick, voice-over:
As the evening draws in,
supper is served.
Stef: This is lovely.
Martin: This is what it's about,
isn't it really?
This local wine and some food.
Dick, voice-over:
And there's a chance
for some valuable feedback.
Tim: Today, we, I mean,
we've never been before.
We really didn't know
what it was going to be like.
Martin: It would be nice to have
a bit more of a structure
to the weekend.
Tim: Next time.
Krys: Mmm.
Dick, voice-over: The first
weekend is always the hardest,
and you've learned
a bucket load.
Well done, Tim and Krys.
Tim: I think the weekend's
gone really well.
I think considering
we didn't really know
what we were
letting ourselves in for.
As a trial run,
it's gone well.
Dick, voice-over:
With the change
to the way they run
the business,
Time and Krys have a lot
to be proud of this year.
Tim: This season's been
an absolute breath of fresh air.
We've had
a lot of time back.
Krys: It's way better
than doing the B&B.
Tim: Less work, it's taken
a hell of a lot of pressure off.
We've also got a lot of jobs,
though.
The pool's been
a great addition.
Ball court.
Dick, voice-over: Tim and Krys
have set their visit up
brilliantly for
the next summer season.
And underlying it is their most
important achievement of all.
Krys:
I really love being here.
Tim: Owen loves it, too.
Krys: We've got
lots more time together
as a family.
Tim: This is the whole reason
that we moved to France.
It's got the potential
to give us an incredible life,
you know,
an unbelievable life.
Dick, voice-over:
Next week...
Woman: There's quite a lot of
water leaking out of this tap
right now.
Dick, voice-over:
We'll follow another bunch
of intrepid
chateau-owning Brits.
Man: We've got 14 bedrooms,
and we slept
on the sitting room floor.
Dick: It's so glamorous
having a chateau, isn't it, eh?
Dick, voice-over:
A D.I.Y. fanatic
starts her latest
renovation project.
Woman: Whatever you do
and you account for,
just double it,
double the time.
Dick, voice-over:
And one couple battles
to keep their wedding business
alive.
Woman: Oh, there we go.
Little accident.
Dick, voice-over: As they
risk it going down the drain.
Man: To be honest with you,
it doesn't get much worse
than this.
It's just mushy hair.
I'm Dick Strawbridge.
Along with my wife, Angel,
and our two children,
we spent the last 4 years
turning an abandoned chateau
into our dream home.
Dick: No way!
Dick, voice-over:
It's not just where we live.
Angel: And you're in charge
of getting...
Dick, voice-over:
It's where we work.
We're on business!
Dick, voice-over:
And it turns out
we're not the only Brits
who have crossed the channel
for the chateau life.
Woman: Dinner time!
Dick, voice-over:
Now, Angel and I are back
guiding more owners
on their chateau adventure.
Dick:
How big is your pot of gold?
Not big enough, I'm afraid.
If you serve
from where I'm standing,
I think that it's quite lovely.
Woman: Go, go, go!
Dick, voice-over: We'll work
with some familiar faces...
Woman: Welcome.
Dick, voice-over: And some
who are new to chateau life.
As they battle to renovate
their homes...
Dick: In the next
nuclear holocaust,
this will be all that's left.
Dick, voice-over: ...and make
them work as businesses.
Angela: Have you got everything
done on the list?
Steve: No.
Ta-da!
Dick, voice-over:
There will be ups and downs...
This glass breaks,
there's going to be more euros
in my swear jar.
[Crack]
Dick, voice-over: But however
hard the going gets...
[Crash]
...for these plucky Brits,
their homes really are
their castles.
[Indistinct chatter]
Dick, voice-over:
Today, two chateau owners
put on their first
foodie weekend.
Tim: We're going to start with
a truffle risotto...
Dick, voice-over: But there's
mischief on the menu.
We've not got
BBC Thursday nights.
Child: [Crying]
Tim: We're losing it,
we're losing it.
Dick: Hello!
Dick, voice-over:
I head south
to help with a chateau roof...
This beam here,
that beam's not attached.
It's going to fall down.
Dick: Well, one down.
Steve: One down.
Dick, voice-over:
And I'm in for a shock.
So you've been hit
by lightning?
- Loads of times.
- You say that very casually.
Dick, voice-over:
And as 60 hungry guests
descend on one chateau...
Lee: The wine for this evening.
This has got to go
in the fridge.
Oh, Jesus.
Dick, voice-over:
Have its owners
bitten off
more than they can chew?
Belinda: I don't know
what's happened.
They're meant to be on table 5.
That's why this
has all gone wrong.
Dick, voice-over: Trying
to get any chateau business
off the ground is difficult,
but it can be
incredibly rewarding...
as South London couple Belinda
and Lee are discovering.
After buying the delightful
15th-century Chateau Mareuil
in 2015.
Belinda: I love it.
To me, this is part of my dream,
it's part of living my dream
actually
because I'm doing
what I always wanted to do.
It's quite a nice bouquet,
isn't it? Ha.
Lee: At 7:00 in the morning,
you're taking your first
gin and tonic.
It's just unbelievable.
Belinda:
No. You're not doing that.
Dick, voice-over:
Sitting pretty
in the north
of Nouvelle-Aquitaine,
the chateau has 5 buildings
on its grounds,
including a cottage Belinda
and Lee call home
and a main house
they've recently opened
as a holiday let.
Belinda: When we were
both working in our careers,
I remember saying
to one another,
it's a good job
we don't work together
because we're never going
to get on.
Lee: Is that too low?
Belinda: Well, it's slightly
skewed as far as I'm concerned.
Lee: Ah...
But actually we're managing
quite well.
Lee: Yeah, I'd say, yeah,
I would, I'd agree with that.
Belinda: That surprises me.
Lee: Me, too. Yeah, I didn't
think we could work together,
but we can, and we do.
Belinda:
We row a little bit.
Lee: You do. Ha!
Dick, voice-over:
This summer,
Belinda and Lee
have already welcomed
their first ever paying guests.
Lee: Pool.
Girl: Wow! I really love it!
Lee: Good.
Dick, voice-over:
And the plans
for their new chateau business
don't end there.
Lee: We are intending to try
and run one event every month,
whether it's a musical soiree,
a drama,
or it could be
a murder mystery.
Just something that
we want to do.
Dick, voice-over:
They've already held one free do
for local walkers.
[Indistinct chatter]
But tomorrow the stakes
are even higher.
They're putting on
their first paid event,
a soiree in
the 650-year-old castle keep,
or donjon.
Lee: Look at the state of it.
Ok.
Dick, voice-over:
But it needs some TLC
before the 22£-a-head
dinner and jazz event.
Lee: Belinda and I
are under tremendous pressure
to get this right.
It's the first major event
that's been paid for,
and it's going to set us on
the path to our business here
for the forthcoming 12 months.
Down.
Dick, voice-over: Although
retired lighting designer Lee
is in his element...
Lee: 20 gauge is the correct
height to hang these
because I want them to hang
like a pendant.
Dick, voice-over:
He's underestimated
how much needs to be done.
Lee: Yeah, that's fine.
Timing-wise I'd allocated
about an hour,
an hour and a half this morning
to do the electrics,
and it's now
well into early afternoon.
I haven't done any of this
for years.
It never leaves you.
It's like riding a bike.
I think we're going to do it.
You just got to...
knuckle down
and get on with it.
Dick, voice-over: Lee's not
the only one back in the saddle.
Belinda, who's worked as a cook,
is in charge of the food.
Belinda: It's not a lot,
but I need to supplement
my vegetables.
I'm not sure how far those are
going to stretch for 60 people.
But anyway,
I'm going to pop them in.
Dick, voice-over:
Lee's on to his next job:
building a stage
from old wooden pallets.
Lee: Two more to go.
Dick, voice-over: Chateau help
Tony and two of the musicians,
Bruno and Mike,
have rocked up to help.
Bruno: [Speaking French]
Ha! Splendido.
There's that one.
Dick, voice-over:
In the kitchen,
Belinda's rustled up
a 4-course dinner
for 60 guests,
all kicked off with canapes.
Belinda: We're doing these
little smoked chicken cups.
We're doing smoked salmon
with cream cheese
and dill pickle
to go on the top.
But it's time-consuming.
Dick, voice-over: Sounds good,
but that's a lot of prep
with only a day to go.
[Stomping]
In the donjon,
the stage is set.
Lee:
Let's get the benches down.
Dick, voice-over: The chaps
have moved on to the tables.
Bruno: One possibility.
- Here.
- Yes.
Bruno: Here, here, here.
Lee: Let's--Can we try this?
Yeah, let's do it.
Well, we're up against it.
I mean, it is what it is,
Mike.
Mike: Yeah.
Lee: And we're too late
to change it.
So here, and then
when the music plays...
Bruno: [Speaking French]
It's ok. Ha ha!
Lee:
Right here with the band.
It's perfect.
Dick, voice-over: Sorted.
Lee: You happy, Mike?
Mike: No.
I think it should be that way,
and that one can stay
where it is.
Dick, voice-over: Or maybe not.
Mike: The angle there is--
Lee: Right.
Shall we try that one this way?
Mike: Yeah.
Lee;
And then if it doesn't work,
we just change them around
again.
Right.
I'll just go and get Belinda.
She will have a view,
and I'm pretty sure I know
what her view's going to be.
It will be totally different
to ours.
Well, basically
we've changed the table layout
two or 3 times to suit
the larger stage.
Dick, voice-over: Always good
to call in the boss.
Belinda: [Speaks French]
Lee: Ah.
Now, where's my dinner?
Belinda: It's ok.
Lee: Go on, get through.
Belinda: Oh, I don't need
to get through there
because what we're doing,
we're serving--
We're doing platters
in the middle of the tables
like this.
It's an all right space.
Lee: It's good?
Belinda: Yeah.
Dick, voice-over:
Another hurdle overcome.
Further south is the gorgeous
19th-century Chateau Caillac.
It's belonged to outdoor
enthusiasts Angela and Steve
since 2004.
Steve: When we first saw it,
we just fell in love with it.
Angela: Coming down
the tree-lined drive,
it just was beautiful,
or going out into the garden
and seeing the river
and being so close to nature
and stuff,
it was just lovely.
Dick, voice-over: Set beside the
river Lot in southwest France,
over the past 14 years, they've
renovated the 20-room chateau
into a luxurious holiday let
and home.
Steve: The biggest surprise
is how big each job is,
and it's always 4 times bigger
than you thought
it was going to be.
It takes longer, costs more,
everything is big.
Dick, voice-over:
But for Angela and Steve,
the grass has been
well worth it.
Steve: Another Big surprise
is the fact that
it starts off quite daunting,
almost you feel maybe
it was the wrong--
- Crazy?
- Well, crazy,
may be the wrong decision.
And then you suddenly realize
that you really, really love it.
Dick, voice-over: Today I'm
paying Angela and Steve a visit
because they've got a loose
beam in their tower roof
they need my help with.
The first look at a chateau
is always a special one.
There we go.
We like the tower.
Oh, they got a round one
and a square one.
Greedy.
That's just greedy.
Hello!
This is absolutely gorgeous!
Angela: Oh, hello.
[Kisses]
Steve:
Very pleased to meet you.
Dick: You have
really worked hard on it.
Been here, what--
Angela: 14 years.
Dick: Really?
Steve:
Come and have a look.
Dick: Ah, hold on, hold on,
that is amazing.
How beautiful is that?
Angela: It is, isn't it?
The chateau is all right
as well,
but the view is gorgeous.
Excuse me,
I'm heading off here.
You can never get tired of this,
can you?
Angela:
I never get tired of it.
Dick, voice-over: Before
we tackle the roof problem,
I can't resist
a quick nosey around.
That's stunning.
Angela:
It is absolutely gorgeous.
Dick: That is the river Lot.
It's a big old river.
Steve: It's a big old river.
Come and have a look.
Angela: Right.
Dick:
You have access to the river?
Angela: We do,
our own private little access.
Dick: Can I just say,
I'm just a little bit jealous.
Steve: Just watch here.
Angela: It's perfectly safe.
Steve: I made this.
Dick: You made it?
You didn't tell me that
before I stood on it.
Angela: Ha ha!
Dick: I've got to tell you,
it is stunning.
Angela: Thank you.
Dick: It is stunning.
Angela: That means a lot
coming from you.
Dick: So far I've just done
nothing but take it all in
and love it.
We're not getting any work done,
Steve.
Angela:
No, not getting anything done.
Steve: I've got my gear.
I'm ready.
Dick: I'm ready.
I'm ready to work.
Angela: Gosh, let's go then.
Dick, voice-over: I could
stand here all day.
But it's time to look at
that dodgy beam in the tower.
Dick: The thing about chateaus,
there's always stairs.
Steve: Lots of stairs.
And we've got more to go.
Dick: Right.
Steve: Here we go,
we're at the top.
Dick: Look at it.
Steve: I know.
Angela, every time
we ever come up here,
always goes, "This beam here."
She says,
"That beam's not attached."
And she says,
"It's going to fall down."
And I keep saying, "I don't
think it's going to fall down,"
but obviously, you know,
it'd be interesting,
somebody else's opinion.
Dick: It's supposed to be
in that hole.
Steve: Exactly.
Dick:
Ok, looking at this now,
from the outside, the roof
looks nice and straight.
This is the edge where
the roofs come together.
The two roofs come together
all the way along
those edges there
where the two roofs
come together.
They look good.
In fact, all the way around
they're quite solid.
That beam is actually
a weight bearing,
so at the moment it's not.
Steve: No.
Dick: So we're one down.
Steve: We're one down.
Dick, voice-over: A load-bearing
beam out of position
is serious business.
We need to get it repaired
and fast.
This is the 19th-century
Chateau Monteil.
It has 20 rooms,
7 acres of land,
and it's home to married couple
Tim and Krys
and their one-year-old son
Owen.
Tim: It's lovely.
It's big. It's luxurious.
It's something we've done
all on our own.
We've just sort of blood, sweat,
and tears kind of thing.
It feels good.
Dick, voice-over:
Located in the Dordogne,
Tim and Krys originally
opened the chateau
as a boutique B&B.
This summer they relaunched
as a whole house holiday rental
so they could spend more time
together as a family.
Tim: It's kind of win/win.
We can relax
knowing that the guests
are having a great holiday
looking after themselves.
And we'll have more family time
together.
Dick, voice-over: Their first
fully booked summer
has been a big success.
But now with
the off-season approaching,
trained chef Tim and Krys are
about to launch a new venture.
Tim: We want to look into
gastronomic weekends
and see if it's something
that we can do here.
We think it could be a really
good revenue and income for us.
All: [Speaking French]
Dick, voice-over: It's the day
of Tim and Krys' first ever
gastronomic weekend.
With 8 guests due
in around 6 hours,
they're prepping a feast
of regional delicacies.
Tim: Tonight we're doing
a 6-course menu,
all local products,
heavy themed on the perigold
noir and what we grow here.
Looking to start with truffles,
then local trout,
duck, local goat cheese,
and then hazelnuts are going
to be the theme of the dessert.
An autumnal tasting menu.
Krys: It's important for us
that this test run
with lovers weekend,
you know,
that it works because it will
help us generate more income
during the quite times.
Tim:
Oh. It's going to be great.
I'm very optimistic.
This is kind of what
I like to do really.
Nice dinner parties,
different things on the menu,
try out new things,
see what works,
see what doesn't work.
This one is going to be like
a proper learning curve for us,
and have a good cook--
Someone's arrived.
Who's that?
Dick, voice-over:
No time to relax.
The first guests are here
4 hours early.
- Hello.
- Martin?
- Yeah.
- Tim.
- I'm very well.
- Very good, very good, thanks.
- Great to meet you.
Tim: Do you want to come in?
I'll show you to your room.
Yeah, no problem.
Dick, voice-over:
We've learned that food
is only half the job
on these weekends.
The rest is down to spoiling
your guests rotten.
Tim: Snooker if you want
to play snooker.
British TV next door
if you want to watch TV.
I've got prep to do,
but feel free to have a swim.
Whatever works for you.
Dick, voice-over: While Tim's
got front of house sorted...
A fingerprint.
Dick, voice-over:
Krys is happy
prepping everything
behind the scenes.
Krys: I'm all right
doing the service,
but I'm a bit anxious
chatting with people.
Dick, voice-over: As Tim tries
to crack on with the food,
more guests arrive.
Tim: How are you doing?
Krys: Nice to meet you.
And you're?
Stefanie: Stefanie.
Tim: We'll try and look
after you as best we can.
Krys: Of course we will.
Tim: I'll let my dad
entertain you.
Stefanie: Ha ha.
Tim:
There are really sort of
two aspects to the job.
One aspect is giving people
a really good proper,
but the other aspect
is the hosting side of it,
and unfortunately
you can't cook and host.
We're too busy
to really do that.
So you kind of have to hope
that the guests get on well
and can kind of generate
their own conversation.
Fingers crossed I think they
should have a very nice time.
I think they should
all get on quite well.
Dick, voice-over: Here's hoping
because their son Owen
is going to need
entertaining, too.
We've not got babysitters
tonight.
Tim: I think
the biggest pressure
we're going to have on us
tonight
will be the baby commitment.
I think we're both
a bit kind of anxious
about how we're
going to juggle that
and keep on top of him
as well as the guests.
I'm hoping that we can kind of
juggle the baby between us
and manage to keep the food
flowing.
Hoping that everything
goes well.
But, yeah, it will go well.
It will be all right.
Dick, voice-over: Angel and I
know all about hosting
when you've got young children,
and it's a tough juggling act.
Emily: Hello.
Tim: Bonsoir.
Hi!
Dick, voice-over: They've wisely
brought in some back up.
Emily: Hello, Owen.
Dick, voice-over:
Emily, who lives locally,
has arrived to help Krys
with the service.
Tim: Uh, babe,
are you going to do drinks?
Krys: Yeah, ok.
[Pop]
[Indistinct chatter]
Tim: If we can aim for
half-past, that would be great.
Dick, voice-over:
With the guests settled,
their first gastronomic weekend
is off to a start.
Tim:
I'll just poke my head in
and just sort of say
what the menu is.
And then I'll pretty much
leave it to you from then.
You're the boss.
What?
Dick, voice-over:
Bonne chance, guys.
Sounds like it could be
an interesting evening.
At Chateau Mareuil, it's also
the day of Belinda and Lee's
first gastronomic event.
The donjon is now set
for their 60 guests
to enjoy a 4-course meal
with wine and music.
But with just 5 hours
until the guests arrive,
there's still a ton to do.
Belinda: I'm cooking between
the two kitchens at the moment
mainly because of ingredients,
utensils, hob space.
That needs more salt.
Lee is out buying
gallons of wine. Ha ha!
And other last-minute essentials
Lee's forgotten about.
And he's been gone
quite a long time,
so I hope he's all right
because there's loads
for him to do,
absolutely loads
in the donjon for tonight.
Time's really precious today,
so I'm beginning to feel
a little bit panicky.
Dick, voice-over:
It's really important
this event is a success.
Belinda: Oh...
Dick, voice-over: As Belinda and
Lee hope similar future events
could help the chateau
pay its way.
Just as well, Belinda's friends
from the U.K.
have turned up to help.
Belinda: Oh, genius.
Dick, voice-over:
Liz, Karen,
and Karen's daughter, Daisy.
Belinda: Oh, lovely.
Ok, I'll go and grab
the salt.
[Dog barking]
Dick, voice-over:
The wanderer has returned.
[Car door closes]
Lee:
The wine for this evening.
This has got to go
in the fridge.
Oh! Jeez, this is heavy.
Ah!
Liz: We need 4 more knives.
Lee: Is that all?
Liz: Well, for the 7 tables,
yeah.
Lee: Let's have a look
in the dishwasher.
No, there's none in the up.
Well, I'll got and rob the gite
of some there.
Belinda:
Lucky if you find any.
Have a look in Tony's.
He's got cutlery.
Lee: I'll bet he's hoarding
all of it.
Belinda: He's probably got
dozens of it.
Dick, voice-over: First stop,
their own cottage.
Lee: The newest crisis
we are facing,
we are short of 4 knives.
None of these things
sound a lot.
What it is, when you're
up against a deadline,
it all absorbs your time.
One there.
So that's two.
I'll bet Tony's got some
at his place.
- Is that what you got?
- Yeah.
- You couldn't write this stuff,
could you?
We've just about scraped
4 knives together.
- It works.
- Ok, it works. Good.
Dick, voice-over: Phew!
Crisis averted.
Belinda: Oh, well done.
Lee: It's the last 4.
Tony had two, and there was two
in our gite.
But what will they do
for the cheese?
Lee: Cheese knives.
We've got some cheese knives.
- 60?
Lee: No.
There's a lot of cutlery
over here.
Belinda: I know.
But they're for
the cheese plates.
They're not for individuals,
are they?
Lee: No, they're for going
on the cheese plates.
Belinda: Exactly.
Lee: She's a bit hot
under the collar,
but that's to be expected.
Belinda: In the plate rack.
Lee: Oh, yeah. Ha!
Today is very important
for us
because this is the first
proper event that we've held
with paying customers.
So if this event doesn't work,
out future reputation
on other events
could suffer quite badly.
Tonight's really the acid test
of whether we've got it right.
Dick, voice-over: Just over 100
miles south at Chateau Caillac
I've come to see
Steve and Angela
to help them with
their loose roof beam.
Steve:
I think the problem for me
is if you see one gone,
I'm thinking there's probably
a reason if one's gone.
Dick, voice-over: Thank you.
That's it exactly.
Dick, voice-over: We need to get
that beam back in position.
But before I get up a ladder,
something else
has caught my eye.
This is so different
from the rot we have.
This is not wood worm.
Steve: No, that's termites.
Dick: But look at it.
Steve: I know.
Dick: And this as well?
Steve: Yeah.
It's incredible, isn't it?
Dick: I'd start
my own little termite war.
At least
I wouldn't trust anybody.
Steve: I think it's
because it's so high up
people forget about it,
don't come up here very often.
Have you treated this
yourself?
Or is that...
Steve: It's been treated
probably...
15, 20 years ago.
Dick: That's what
all these little plugs are.
Steve: They would
have been the point
where they injected the chemical
into the beams,
and that seals the beams
so the termites can't get in.
Dick, voice-over:
Termites are a serious menace
in southern France.
Here thankfully, though,
they're long gone.
But it's not just
creepy crawlies
this tower's had to contend with
over the years.
Steve:
The problem we have got is,
and it's not easy to see,
but we have had
hail storms here
where we've had
one kilo-sized hail.
Dick: Tactical warfare.
They actually do
come through the slates.
They're that big. It's dangerous
when it does that.
If you go up there,
they lightning conductor
that's on the roof
comes through, and that's
bolted through up there.
- So you've been
hit by lightning?
- Loads of times.
You say that very casually.
Steve: You know,
because I've got used to it now.
Because the thing is,
what happens is,
before when you leave
your TV plugged in,
what happens is, it goes,
yeah, TV blows up.
So the lightning hits
the lightning conductor,
and there's a square section,
steel,
that runs right down the roof,
goes straight down
into the ground.
But we get a bang.
When we get hit by lightning,
we get like a crack, a bang,
when the lightning
hits the turret.
It's not very often.
Dick: I always though,
because you were down south,
nice sort of lovely,
gentle weather, mild,
all the rest of it.
There you are
getting lightning storms
and hail the size of a football.
Steve:
It's a big scary really.
Dick: So you've got lightning
striking you.
you got huge,
big hail stones,
and the termites through here.
Apart from that,
this is really--
Steve: Yeah, it's done
pretty well, really, hasn't it,
for so many hundred years.
Ha ha!
Dick, voice-over:
Joking aside,
this roof
needs to withstand
anything mother nature
can throw at it.
Time to get to work.
You need to get it stopped,
stop any more degradation.
At Chateau Mareuil,
South Londoners Belinda and Lee
are now just an hour away
from hosting
their first-ever paid event.
Belinda: Goodness gracious.
Oh!
Dick, voice-over:
For 22£ a head,
they're 60 guests
will be fed, watered,
and serenaded
by a local jazz trio.
Lee: Belinda and I
are under tremendous pressure
to get this right,
and it's going to
set us on the path
to our business here
for the forthcoming 12 months.
Dick, voice-over:
With the guests about to arrive,
it's all hands to the pump.
Well, canapes.
Lee: Where are all
the plastic glasses
for the champagne?
Belinda:
They should be in there.
Lee: They're not.
They're not.
Ah, here we go.
Here we go. Sorry.
Belinda: Can you not get
someone else to get those
while you get changed?
Lee: Yeah, that's exactly
what I'm going to do.
Belinda:
Yeah, you get changed.
Otherwise, we're going
to look terrible, both of us.
Lee: Ok. There was something
else I came in here for.
I can't remember what it was.
Doesn't matter.
Dick, voice-over:
Look lively, guys.
Your first guests have arrived
a bit earlier than expected.
Lee: If you could go back
to the tunnel,
I'll bring you in a pair of.
Mike's playing some music.
Man: All right, all right.
Lee: So bear with me
for two seconds.
Woman: Ok.
Ordinarily it wouldn't
have been a problem,
but it's been a bit of
a fraught day.
Woman: Um, oh, dear.
Ha ha!
Dick, voice-over:
Keep carrying on, Lee.
Lee: Would you like Cassis
or would you like Pesh?
Woman: Pesh, s'il vous plait.
Man: Uh, Cassis is good,
s'il vous plait.
- Bonsoir.
Lee: Bonsoir, good evening.
Hello.
Welcome to Chateau Mareuil.
Thank you for coming.
I was shaking.
I was actually shaking.
I thought I'd be fine.
Up until now,
it's all been in the head,
but to see these people
all dressed beautifully
and it's a nice evening.
It's going to be great.
I'm really sure of it.
Dick, voice-over: The evening's
got off to a good start.
Belinda: You can't have got
through 25 liters of white wine.
Dick, voice-over:
Perhaps too good.
Belinda: Is there no white wine
in the bar?
Lee: I'll have a look.
No, we've got all rose
and red,
and only 10 liters of white.
I'm not sure what's going on
because Lee went this morning
to buy white wine,
and he seems to have run out.
And I don't know how. Ha ha!
So they're going to
have to drink rose.
Dick, voice-over:
Could be worse.
Anyway, time to start
on the food.
Man:
The canapes were lovely.
Very fresh, very nice,
beautifully made.
Different man:
What can you say?
What a beautiful setting.
I'm just looking forward
to the meal.
Lee: Good evening,
ladies and gentlemen.
Dinner is now ready for you.
So if you'd like to come back
through the gate
and down the drive
and into the donjon.
Lee. Two, 4.
Belinda: We seem to have
too many on table 7.
Lee: Yeah, that's what
we just said.
Dick, voice-over:
As everyone files in,
there's a hiccup.
Belinda: I don't know
what's happened.
Liz: Lee changed--
Belinda: No.
Because they're meant
to be on table 5.
That's why this
has all gone wrong.
You changed it, didn't you?
Lee: I didn't change it all.
Because 5 was originally there.
That's why.
Because 1, 2, 3, my plan,
4, 5, 6, 7.
Lee: But when I was
in the kitchen,
I asked you if that was
the correct number.
Belinda: Pardon.
Ha ha.
Lee:
Sorry I've made a mistake.
Karen: I think
they're very happy to sit there.
They're with friends
over there.
Dick, voice-over:
Disaster avoided.
It's on with the evening.
Dick: [Indistinct]
Steve: Yeah.
Dick: Ok.
Dick, voice-over:
At Chateau Caillac,
I'm giving Steve a hand
with a loose beam
in his tower roof.
Steve: Go and have a look.
Dick:
You can't get me down now.
This is where
it gets interesting, isn't it?
Steve: Yeah.
Dick: If we go inside the beam,
you see, this is what's left
of that.
Steve: Yeah. I think insects
have got inside.
Basically eaten away
at the wood.
Dick: If we blow out
all the crud that's in there,
all the sort of the tritus.
we can ratchet this
onto the main beam,
and which means
nothing will move.
Dick, voice-over: The termites
that were here 15 years ago
really went to town
on this timber.
Before we get the beam
back into position,
we need to clear out the cavity
it should be sitting in.
Steve: So I'll go and get
the leaf blower
because that would be a good way
of blowing it out.
Dick: Good man.
This is a part of a chateau
people don't usually
get to see.
And it's not very glamorous,
but it's actually
very, very clever.
Dick, voice-over:
The loose beam is load bearing,
so it needs to be
put back into place
and secured A.S.A.P.
[Leaf blower running]
[Sputtering]
Dick: You reckon
we're clear enough
to actually put that
into place now?
- I think that's great now.
- Ok.
Dick: Make it.
So basically
you're going to throw that
inside the top of those,
all the way around.
Steve: I'll go around there.
Dick: See where
your right wrist is?
- Yeah.
- That's where you want
the corner of your ratchet.
The higher you are,
the better.
- That might be right.
- Good.
And make sure you're
feeding it in nice and flat.
Steve: That's pretty tight.
Does that feel safer?
Steve: That's not going
to move anywhere.
Dick: Brilliant. Job done.
Dick, voice-over:
At some point,
these beams will need to be
properly secured.
But this temporary fix
will do very nicely for now.
Steve: It's been great, Dick.
I'm glad you've come up
and made me feel much happier
about my roof.
Dick: Do you know what I like?
I like the fact
I get to see your roof.
Angela: I'm really pleased
that finally
the beam has been put right.
But it's not every day that
Dick Strawbridge comes to visit,
so it has been
a really amazing day.
Dick: That was a lot of fun.
Thank you very much.
Steve: Well, thank you
very much, too.
Angela: Thank you very much.
It's been brilliant.
Steve:
Thanks for all your help.
Dick:
Thank you for having me.
Angela: Yeah.
Dick: Right? Ok?
Steve: All right,
have a safe trip.
Angela: Bye, bye.
It was nice to speak to somebody
else who's got a chateau
who's gone through
a lot of the experiences
that I've gone through as well
to get his knowledge
and show him my problems
and get his view on them.
It was brilliant.
[Birds chirping]
Dick, voice-over:
It's been a busy summer
for Angela and Steve.
Steve: Ok, guys, just going
to pull up over here.
Dick, voice-over:
With the guest room refurbished
and the new outdoor ventures
road tested,
they're now better set up
than ever
to make the chateau pay its way.
Angela: Oh, it's been a really
interesting year this year.
Steve: Who wouldn't enjoy being
out in the southwest of France?
Beautiful weather.
It's a nice place to ride.
- Being with your wife.
- Doing all these jobs
for my wife,
getting told what to do
all the time.
Dick, voice-over:
But take it from me,
chateau owners can never rest
on their laurels,
as Steve and Angela
are already forward.
Angela: We've got
another couple of bedrooms
that we're decorating.
Steve:
Got the gates to sort out.
Time to the turrets.
We'll start for
the next summer season,
so we're preparing
for that now,
and we're hoping that that
will be a bit of income for us,
which we need,
to pay for the renovations
and the upkeep of the chateau.
Angela: We just need
to get the message out there now
and get people
through the doors.
Dick, voice-over:
At Chateau Monteil,
Tim and Krys
are about to dish up
their first gastronomic weekend.
Tim: So we're going to start
with truffle risotto,
which has got fresh truffles,
black perigold truffles.
Then we're having
local smoked trout
followed closely
by chocolate gourmand,
which will be hazelnut
and chocolate mousse.
Dick, voice-over:
Trained chef Tim
is hoping to wow his guests
with a gourmet
6-course evening meal
of regional delicacies.
Tim: Ok, all right,
enjoy, enjoy.
Dick, voice-over:
It's a trial run,
and if it works,
they hope to hold more weekends
in the off season
to generate much-needed
extra income.
Man: Try some of that.
Dick, voice-over: The guests
are tucking in happily.
Dick, voice-over:
Oblivious of the juggling act
going on behind the scenes.
Tim: Being cranky, eh?
We're losing him,
we're losing him.
Dick, voice-over:
Without a babysitter,
it falls on Krys
to keep Owen entertained.
Babe, in the fridge,
there's some...
pinky, purple-y
looking [indistinct]
Krys:
Going to help daddy, Owen.
Owen: [Yells]
Krys: He's just starting to get
a bit bored, I think,
so he wants to play
with everything.
But as of now, he's ok.
He's not chill yet.
Owen: Wah!
Krys: Oh! Ha ha!
Dick, voice-over:
Krys is busy,
so it's down to Ann Marie
to do the clearing.
Tim: So it's, uh...
Krys: Smoked trout.
Tim: Yeah.
Looking for smoked trout.
Yah! There you go!
Owen: [Fussing]
Dick, voice-over: I remember
when ours were this age.
Little children are a handful
at the best of times,
never mind when you're trying
to run your own business.
Although the guests seem
blissfully unaware
of the little mischief maker
in the kitchen.
Man: Tasted some of
the locally smoked trout,
it tasted quite nice.
To know that it's just come from
the root cellar down the road.
Dick, voice-over:
So far, so good.
Tim: Quick, Owen.
Quick, Owen.
Dick, voice-over: Now Tim
needs to get out 8 plates
of duck with carrots
and saffron puree.
Tim: It's on the plate there.
It's on the plate.
Owen: [Fussing]
Tim: How are they for wine?
Man: Going to ask when
the next course that comes out
for another bottle or so
because that one seems to have
vanished unfortunately.
Tim: Quick, Owen,
quick, quick, quick.
Owen: [Fussing]
Tim: This is...impossible
to fend for the babysitting.
Ha ha!
Krys: Owen's just
getting a bit itchy.
He's really tired, so I'm trying
to run and get it served
as quickly as we can.
Tim: Ok, bud.
[Kiss]
Dick, voice-over: It's all
very busy in the kitchen.
But the guests are happy
helping themselves to the wine.
Woman: Whoa.
That's lovely.
Dick, voice-over:
As Owen has left the kitchen,
serving the dessert,
and hazelnut
and chocolate mousse
is child's play.
Finally Tim can enjoy
some well-earned praise.
Man: Hey!
[Applause, cheering]
Man: Excellent.
The presentation was superb.
He's clearly a very good chef.
Different man:
The food flow was good.
The wine eventually
started to flow
once I reminded them
that one bottle had gone.
Tim:
Everyone had a good dinner.
Yeah, it's a positive sign.
It was a little bit
less organized
than I hoped it would be.
I think it was kind of
a service thing,
but we got there.
We did it, didn't we?
We did it.
Dick, voice-over:
Well done, guys.
Now for the rest of the weekend.
Lee: Welcome. Thank you very
much for coming this evening.
Dick, voice-over:
At Chateau Mareuil,
Belinda and Lee's
first-ever paid event,
a musical soiree with dinner,
is just getting started.
Lee: I hope you had a great
evening this. Thank you.
[Applause]
Dick, voice-over: As their 60
guests tuck into the starters...
Belinda:
Is that all the potatoes?
- Another tray.
- In there?
- Yeah.
Dick, voice-over: ...the heat
is on in the kitchen.
Belinda: All the vegetables
are hot enough?
Potatoes are hot enough?
The chicken is in there?
Dick, voice-over: Belinda
and Lee hope future events
like this one
will help the chateau
pay its way.
So there's no room
for mistakes tonight.
Belinda: I'm just worried
about time now.
I don't want them to have to
wait too long between courses.
And also, Dave's looking after
wine, Lee, isn't he?
Lee: No.
Belinda: Who's looking
after wine?
Lee: No one.
I'll go up and do it.
I'll do it. I'm on it.
I think it's because you're
not getting any feedback
you think
it's all going wrong.
It's not. Go take two minutes
out and go and have a look.
Belinda:
Ok, I will in a minute.
Lee: Just go and have a look.
Belinda: Once the main course
is out,
I'm going to feel
so much more relaxed.
Well, I don't think relaxed
is the word actually
in my vocabulary today.
but I will feel
a lot more confident
that we've got the evening
underway.
The wine's going down
quite quickly.
But I think because
we're mainly English
the wine's going down
a lot quicker
than it would be
if it was just French.
Belinda:
Everything so far,
although it's been
a bit stressful,
quite stressful,
seems to be going
fairly to plan.
[Indistinct chatter,
laughter]
Belinda: It's the last one.
The last platter is going out!
That can be all
when you've done that.
Dick, voice-over:
Despite a few hairy moments
over the last 24 hours,
Belinda and Lee's
first-ever paid event
is going swimmingly
Home-cooked food,
wine, and music--
clearly a recipe for success.
Man: I really appreciate
the scene, the castle.
It's a very good idea.
Little by little people
of the region will come I hope.
Woman: Beautiful place.
Lovely surroundings.
Excellent food,
entertainment.
Definitely to be repeated.
[Applause]
Belinda: There was one point
this evening
when I honestly wished that
we'd never, ever done this.
No, seriously. I was really
close to a breakdown.
I felt myself on the verge
of a nervous breakdown.
Lee: But think of
the positives here, right?
When the crowd
came in through the door,
the room looked fabulous,
fabulous.
And they were all going,
"Oh, oh, what's this?"
Belinda: Oh, really?
Lee: Yeah, yeah, yeah.
Really good, right?
I think this was
a successful event.
I've got it in my heart.
Dick, voice-over:
Belinda and Lee
have come a long way
this summer.
That's amazing.
It looks like a ballroom.
Dick, voice-over: They've got
the chateau ready for guests...
Lee: We've had
an extraordinary heat wave here.
Dick, voice-over: ...welcomed
their first holiday makers,
and now held
a successful paid event.
Lee: 6 months ago,
this was just a dream.
We planned it, thought about it,
and we've done it.
Dick, voice-over:
They've done a cracking job.
And after all that hard work
are in a great position
to really move their business
forward.
Lee: What I got was people
wanted to come back for more.
Belinda: They want more,
don't they?
Lee; They want more.
This is opening up
all sorts of possibilities
for us.
Now it's all done,
I feel really proud and really
happy that we've done this.
Oh! Ouch! Ha ha.
Dick, voice-over: At Chateau
Monteil in the Dordogne
it's day two of Tim and Krys'
very first gastronomic weekend.
Krys:
Well, last night was good.
It was a success, I believe.
Good morning.
How did you sleep?
Martin: Very good.
Stef: Well.
Dick, voice-over:
Martin and Stef
are the only guests who booked
for the whole weekend.
So breakfast is
a relaxed affair.
Martin: Yeah.
Stef: Wow.
Tim:
Coffee is on its way.
Martin: Brilliant.
Thank you very much.
Stef: Thanks so much.
Can you get through
all of those?
Martin: No.
Dick, voice-over:
The plan is to take
their guests to the nearby
market town of Sarlat,
where there's
a food festival on.
Tim: This is the weekend
that they drive down
all of the sheep off the hills
from around Sarlat,
bring them down
through the town,
and then there's
a big celebration
to honor the farmers,
and we all sit down,
and we spit roast lamb
and sarladaise potatoes,
and it's a big communal feast.
We're going
to have lunch there.
We're going to buy
some stuff,
and from what we buy
in the market,
that's going to be
what they're having for dinner.
Tim:
We've never been before,
so it's an experience for us
as well.
So it's going to be
a bit of guess work
and a bit of luck,
I think.
Tim: Sarladaise potatoes.
They cook them in duck fat,
Then it's sort of crispy
on the outside
and then soggy in the middle.
Yeah, it's--absolutely.
Dick, voice-over: With purchase
more of the regional display,
the Sunday morning food market
at Sarlat is in full swing.
Tim:
There's all your truffles.
You come back here
in January,
this will all be
a massive truffle market.
Dick, voice-over: And Chef Tim
is happy as Larry.
Martin: Having Tim about
to guide us where to go,
point things out
that as a normal tourist
you may not appreciate
or even see or recognize.
It's handy having someone like
that with you definitely.
Tim: The main event
is still yet to happen.
It is believed the sheep may be
coming in about 5 minutes.
Stef: Oh!
The sheep are a couple
of kilometers away.
And they might be coming through
that gateway there,
so when they get here,
we'll see what happens
in this sheep festival.
Don't quite know what to expect
or what they're going to do,
but we're here
waiting for it.
Tim: Perfect. 4 or 5 minutes.
What could be better?
Dick, voice-over:
Wait much longer
and it'll be Tim
who's sheepish.
[Whistle]
[Applause]
While not-so-short wait
later...
it's time to try
that local spit-roast lamb.
- The portions are huge!
Tim: French are very connected
to their food, you know.
Martin: Yeah.
Tim: Just head down the road.
So we'll leave you to sort of
have a bit of wander
and meet you at the chateau.
Get yourself
a bottle of wine.
Martin: Yeah, very nice.
Tim: Put the telly on.
Martin: Hoping the weather
still holds out.
Have a nice day, and we'll
see you when you get home.
Martin: Brilliant.
Tim: Hope you enjoy!
Martin: Good day.
Krys: See you. Enjoy!
Tim: Over that way.
Dick, voice-over:
Back at the chateau,
preparing dinner...
Tim's thought
are already turning
to the next gastronomic weekend.
Tim: You know, the next one
might specifically be pitched
around the truffle market.
Each one's going to be
quite. different.
Good times to be had,
I think.
Dick, voice-over:
As the evening draws in,
supper is served.
Stef: This is lovely.
Martin: This is what it's about,
isn't it really?
This local wine and some food.
Dick, voice-over:
And there's a chance
for some valuable feedback.
Tim: Today, we, I mean,
we've never been before.
We really didn't know
what it was going to be like.
Martin: It would be nice to have
a bit more of a structure
to the weekend.
Tim: Next time.
Krys: Mmm.
Dick, voice-over: The first
weekend is always the hardest,
and you've learned
a bucket load.
Well done, Tim and Krys.
Tim: I think the weekend's
gone really well.
I think considering
we didn't really know
what we were
letting ourselves in for.
As a trial run,
it's gone well.
Dick, voice-over:
With the change
to the way they run
the business,
Time and Krys have a lot
to be proud of this year.
Tim: This season's been
an absolute breath of fresh air.
We've had
a lot of time back.
Krys: It's way better
than doing the B&B.
Tim: Less work, it's taken
a hell of a lot of pressure off.
We've also got a lot of jobs,
though.
The pool's been
a great addition.
Ball court.
Dick, voice-over: Tim and Krys
have set their visit up
brilliantly for
the next summer season.
And underlying it is their most
important achievement of all.
Krys:
I really love being here.
Tim: Owen loves it, too.
Krys: We've got
lots more time together
as a family.
Tim: This is the whole reason
that we moved to France.
It's got the potential
to give us an incredible life,
you know,
an unbelievable life.
Dick, voice-over:
Next week...
Woman: There's quite a lot of
water leaking out of this tap
right now.
Dick, voice-over:
We'll follow another bunch
of intrepid
chateau-owning Brits.
Man: We've got 14 bedrooms,
and we slept
on the sitting room floor.
Dick: It's so glamorous
having a chateau, isn't it, eh?
Dick, voice-over:
A D.I.Y. fanatic
starts her latest
renovation project.
Woman: Whatever you do
and you account for,
just double it,
double the time.
Dick, voice-over:
And one couple battles
to keep their wedding business
alive.
Woman: Oh, there we go.
Little accident.
Dick, voice-over: As they
risk it going down the drain.
Man: To be honest with you,
it doesn't get much worse
than this.
It's just mushy hair.