0:00:04 > 0:00:07This year on Great British Menu...
0:00:07 > 0:00:08Oooh!
0:00:08 > 0:00:10The country's best chefs have been challenged
0:00:10 > 0:00:12to pick plate up perfection...
0:00:12 > 0:00:14I've got to do it, I've got to pull it off.
0:00:14 > 0:00:17..for the chance to cook at an opulent banquet
0:00:17 > 0:00:20celebrating 100 years of the Women's Institute...
0:00:20 > 0:00:23I didn't come here to lose, you know?
0:00:23 > 0:00:25..at London's historic Drapers Hall,
0:00:25 > 0:00:29where pioneers of the WI once gathered.
0:00:29 > 0:00:33The chefs must honour the custodians of impeccable home cooking...
0:00:33 > 0:00:34I really want to win this course.
0:00:34 > 0:00:36Definitely want to make my grandma proud.
0:00:36 > 0:00:39..with flawless, 21st-century dishes.
0:00:39 > 0:00:40My silence is I am stunned.
0:00:40 > 0:00:42From soaring highs...
0:00:42 > 0:00:45THEY LAUGH Wow. Wow, wow and more wow.
0:00:45 > 0:00:47..to crushing lows...
0:00:47 > 0:00:49BLEEP!
0:00:49 > 0:00:50Oh, no!
0:00:50 > 0:00:52..as our fearsome former champions
0:00:52 > 0:00:55seek WI perfection.
0:00:55 > 0:00:56Pitch-perfect.
0:00:59 > 0:01:01Going head-to-head for Wales...
0:01:01 > 0:01:04Phil Carmichael, executive chef to former
0:01:04 > 0:01:07Great British Menu winner Jason Atherton.
0:01:07 > 0:01:10I am hoping my Michelin-star training will give me the edge.
0:01:10 > 0:01:13He is up against experimental chef Stephen Gomes.
0:01:13 > 0:01:16I don't know anyone in this competition who cooks like me.
0:01:16 > 0:01:19And young, new restaurateur Adam Bannister.
0:01:19 > 0:01:22I'd be lying if I said I wasn't petrified,
0:01:22 > 0:01:24but I'm going to do my best.
0:01:24 > 0:01:27Both determined to take on Phil's star training.
0:01:27 > 0:01:31You have big boots to fill, with Jason Atherton as your boss.
0:01:31 > 0:01:36But will their inexperience cause them to crack under the pressure?
0:01:36 > 0:01:38Oh!
0:01:38 > 0:01:39That hurt.
0:01:39 > 0:01:42I opened the oven door and just caught my eye on the corner.
0:01:54 > 0:01:57100 years ago, the Women's Institute was created to encourage
0:01:57 > 0:02:00women to grow and preserve their own food.
0:02:01 > 0:02:06A century on, the WI is still at the heart of great British home cooking.
0:02:06 > 0:02:09That is delicious, so I look forward to getting your recipe.
0:02:09 > 0:02:13The chefs have explored the history of the organization...
0:02:13 > 0:02:16I have a photograph. That is from the actual day.
0:02:16 > 0:02:18..and paid tribute to the women in their lives...
0:02:18 > 0:02:20That Great-grandma Eggleton in front of the greenhouse.
0:02:20 > 0:02:23That is where they used to grow all the fruit. All the tomatoes.
0:02:23 > 0:02:27..to produce culinary creations that match the exacting
0:02:27 > 0:02:29standards of the WI.
0:02:29 > 0:02:30The flowers are fantastic.
0:02:30 > 0:02:33They look beautiful and they taste beautiful, too!
0:02:34 > 0:02:38Judging the cooking this week is one of Britain's most respected chefs...
0:02:38 > 0:02:41How are you feeling, boys? Nervous, nervous, yeah.
0:02:41 > 0:02:43Let the food do the talking now.
0:02:43 > 0:02:47..who has won through to serve their main course at the banquet twice.
0:02:47 > 0:02:50Getting judged by one of our peers is going to be pretty daunting,
0:02:50 > 0:02:52no matter who it is.
0:02:52 > 0:02:55The king of gastropub gastronomy
0:02:55 > 0:02:58and holder of two Michelin stars, Tom Kerridge.
0:03:01 > 0:03:03How are you doing, chefs? All, all right? Yeah, nervous.
0:03:03 > 0:03:05Nervous? A lot.
0:03:05 > 0:03:08Once you guys get in that kitchen, get your nerves out, you'll be fine.
0:03:08 > 0:03:10You all right, Phil? Very good. Thank you, Tom.
0:03:10 > 0:03:14Now, I know you are here representing Jason Atherton as his executive chef.
0:03:14 > 0:03:18Has he given you a few pointers? Smile, don't mess it up.
0:03:18 > 0:03:22Now, the Women's Institute, Centenary Banquet, you know
0:03:22 > 0:03:26how exacting their standards are. I am looking for exactly the same.
0:03:26 > 0:03:28Good luck, guys. See you on the other side.
0:03:28 > 0:03:30ALL: Thank you, Chef.
0:03:32 > 0:03:36He is a two-star chef, so, you know, his standards are super high.
0:03:38 > 0:03:41First up, experienced chef Phil Carmichael.
0:03:41 > 0:03:44He is planning to use his Michelin training to deliver
0:03:44 > 0:03:47dishes of star quality.
0:03:47 > 0:03:49Good morning, Chef. Good morning, Tom.
0:03:49 > 0:03:51How are we doing? Good, how are you? I'm very well.
0:03:51 > 0:03:54OK, now, Phil, what are you going to be making?
0:03:54 > 0:03:55So I have researched the WI
0:03:55 > 0:03:58and I picked out the growing of their own veg,
0:03:58 > 0:03:59growing stuff for the community.
0:03:59 > 0:04:01It is called The Allotment.
0:04:01 > 0:04:04I am going to make jellied ham with some normal ham hocks
0:04:04 > 0:04:08and smoked ham hock. OK, so it is two different types of ham hock.
0:04:08 > 0:04:11This one... Wow, really powerful, smoky flavour. Smoky.
0:04:11 > 0:04:13I'm going to make a gribiche sauce.
0:04:13 > 0:04:17So gribiche is a little bit like a posh tartar sauce. Yeah, exactly.
0:04:17 > 0:04:20OK. Yeah. Some dehydrated mushrooms. Some pumpernickel bread.
0:04:20 > 0:04:22And then we're going to sort of blend all that up
0:04:22 > 0:04:25so it looks like a soil. An edible soil? An edible soil.
0:04:25 > 0:04:28And then on top of that, I'm going to pickle some baby veg.
0:04:28 > 0:04:32And pickling, this is something I suppose the WI have done.
0:04:32 > 0:04:34Preserving, that sort of thing. Exactly.
0:04:34 > 0:04:37One last ingredient - this photograph. Yeah, this is my gran.
0:04:37 > 0:04:40I used to go around her place for sort of Sunday tea.
0:04:40 > 0:04:42She always used to give us tinned ham and chips.
0:04:42 > 0:04:44She sort of inspired the sort of tinned, jellied ham part
0:04:44 > 0:04:46of this dish.
0:04:47 > 0:04:51So, Phil's dish, The Allotment. It's ham and pickles, basically.
0:04:51 > 0:04:54Big concern for Phil is that ham hock being set properly.
0:04:54 > 0:04:57You want it nice and soft, just perfect so you can spoon it out
0:04:57 > 0:04:59and it tastes great.
0:04:59 > 0:05:00Only time will tell.
0:05:02 > 0:05:06Next up is experimental chef Stephen Gomes,
0:05:06 > 0:05:09who spent the last 15 years working in Cardiff.
0:05:09 > 0:05:14His menu fuses Welsh produce with an inventive take on Indian classics.
0:05:14 > 0:05:16Good morning, Stephen. Good morning, Chef.
0:05:16 > 0:05:19Talk me through your inspiration, what you are going to be doing
0:05:19 > 0:05:20for the WI. It is called The Greenhouse.
0:05:20 > 0:05:23The Greenhouse. Yes, I am focused on celebrating those skills
0:05:23 > 0:05:25and achievements of the Women's Institute.
0:05:25 > 0:05:27So, a greenhouse is about growing vegetables,
0:05:27 > 0:05:30and that is exactly what this is. That is exactly what I am doing.
0:05:30 > 0:05:34There is no meat, no fish, this is a completely vegetarian starter.
0:05:34 > 0:05:36It in the style of tapas. It is called chaat in India.
0:05:36 > 0:05:38Full of flavours, three different flavours.
0:05:38 > 0:05:41OK, so three kind of different dishes.
0:05:41 > 0:05:44The first one, I am going to do a cold coconut gazpacho.
0:05:44 > 0:05:46Something really similar to the Spanish gazpacho
0:05:46 > 0:05:47but more flavoursome.
0:05:47 > 0:05:50Yep. And it also has a got curry leaf and lemon foam to it.
0:05:50 > 0:05:54And I'm going to do white peas and a dehydrated pea shoot chaat.
0:05:54 > 0:05:56The other one is going to be black peas.
0:05:56 > 0:05:59So, kind of two different types of chickpea salads.
0:05:59 > 0:06:03Yes. But lots of different flavours going on. Definitely, Chef.
0:06:03 > 0:06:06And in here, we've got a big pot of different spices.
0:06:06 > 0:06:08Turmeric, garam masala,
0:06:08 > 0:06:11daddy of allspice - red chilli powder, chaat masala,
0:06:11 > 0:06:13coriander powder, mustard seeds.
0:06:15 > 0:06:18My biggest concern with Stephen's dish is all three elements
0:06:18 > 0:06:20have to be very different, otherwise it will just, kind of,
0:06:20 > 0:06:24amalgamate into this one spiced vegetable starter.
0:06:24 > 0:06:26If he can get that right, this is going to be amazing.
0:06:26 > 0:06:29If it he gets it wrong, it could just be a little bit boring.
0:06:30 > 0:06:34Last up, another first timer, Adam Bannister.
0:06:34 > 0:06:38At just 29, he is the least experienced of the Welsh chefs,
0:06:38 > 0:06:41but believes his menu, based on home-cooked classics,
0:06:41 > 0:06:43will see him through.
0:06:43 > 0:06:45Morning, Chef. Morning, Chef.
0:06:45 > 0:06:47Talk me through your inspiration.
0:06:47 > 0:06:49Where are you driving these ideas from?
0:06:49 > 0:06:52So, my inspiration around the whole menu is all based on home cooking
0:06:52 > 0:06:54and, you know, my mother and my grandmother.
0:06:54 > 0:06:57That's what I think the WI's all about, you know, good,
0:06:57 > 0:07:00honest, home cooking. Honesty, integrity.
0:07:00 > 0:07:03And this dish, in particular, your starter, what is it called?
0:07:03 > 0:07:05It's called Suckling Pignic.
0:07:05 > 0:07:06Suckling...? Pignic.
0:07:06 > 0:07:09Pignic. Yeah. So, it is a take on a picnic.
0:07:09 > 0:07:11Let me guess, does it contain a pig?
0:07:11 > 0:07:13It certainly does. THEY LAUGH
0:07:13 > 0:07:18So, I'll be making a pork pie, a sausage roll and a Scotch egg. OK.
0:07:18 > 0:07:21I will use my head and my shoulder.
0:07:21 > 0:07:23Instead of mincing it, I'm going to slow cook it
0:07:23 > 0:07:25and then wrap it round the egg. Right.
0:07:25 > 0:07:28And then I've got the loin, the best bit, for my sausage roll.
0:07:28 > 0:07:30And then I'm going to use the belly
0:07:30 > 0:07:33and a little bit of the leg for my pork pie.
0:07:33 > 0:07:35Yeah. And then a nice salad cream.
0:07:35 > 0:07:37You know, when I won the main course on Great British Menu,
0:07:37 > 0:07:39I had salad cream on that.
0:07:39 > 0:07:41Oh, did you? Yeah. Well, right.
0:07:44 > 0:07:48So, the WI are pretty famous and renowned for their baking.
0:07:48 > 0:07:51And in terms of a pork pie, that hot water crust has to
0:07:51 > 0:07:55have this really lovely, outer crunch on it and a nice, soft middle.
0:07:55 > 0:07:58So technically, it is quite hard to get right.
0:08:02 > 0:08:03As cooking gets underway,
0:08:03 > 0:08:07Michelin trained Phil checks out the competition.
0:08:07 > 0:08:10It's the first day in the kitchen, how are we all feeling?
0:08:10 > 0:08:12I'm pretty confident, what about you guys?
0:08:12 > 0:08:14You're feeling confident, eh? OK.
0:08:14 > 0:08:16Fighting talk already?
0:08:18 > 0:08:20I'm feeling very nervous still.
0:08:20 > 0:08:23I'm used to running a sort of kitchen with 42 cooks.
0:08:23 > 0:08:25You know, we do 500 covers a day.
0:08:25 > 0:08:27But this is...completely different.
0:08:33 > 0:08:37Whilst Phil and Adam are serving up traditional British classics,
0:08:37 > 0:08:40Stephen is cooking three Indian tapas-style dishes.
0:08:41 > 0:08:44Is that the white chickpea... Yeah. ..sauce in there?
0:08:44 > 0:08:49I've got some onions, some cumin, some garam masala, some turmeric.
0:08:49 > 0:08:53I need to get the flavours in, and that is my job done.
0:08:53 > 0:08:54Oh, that's good.
0:08:56 > 0:08:58For the canned ham element of his starter,
0:08:58 > 0:09:02inspired by his grandmother, Phil is braising ham hocks with pig's
0:09:02 > 0:09:06trotter and relying on their natural gelatine to create a jelly.
0:09:07 > 0:09:10Is there anything you are really restricted with on time?
0:09:10 > 0:09:13I've just got to get the jelly set very, very quickly.
0:09:13 > 0:09:16Cos if that jelly is not set, might serve it,
0:09:16 > 0:09:18everything will fall out of the tin.
0:09:18 > 0:09:20Hey, check on...
0:09:20 > 0:09:23Originally from Cowbridge, South Wales, Phil Carmichael
0:09:23 > 0:09:27has trained under the likes of Michel Roux Junior.
0:09:27 > 0:09:30That's broccoli. Carrots are the orange things. Yeah?
0:09:30 > 0:09:34He is currently executive chef at Berners Tavern in London
0:09:34 > 0:09:37for Great British Menu winner Jason Atherton.
0:09:37 > 0:09:40If I don't get through, Jason is going to absolutely crucify me.
0:09:40 > 0:09:41Service!
0:09:41 > 0:09:45Under pressure to succeed, Phil's designed a menu to match
0:09:45 > 0:09:49the exacting standards of both his mentor and the Women's Institute.
0:09:49 > 0:09:52The WI are all about sort of homely cooking.
0:09:52 > 0:09:54They really raised the game of cooking in the UK -
0:09:54 > 0:09:56something that we are all doing now,
0:09:56 > 0:09:58but they've been doing it for the last 100 years.
0:09:58 > 0:10:02With his dishes, Phil is reinventing some home-cooked family favourites.
0:10:02 > 0:10:06And has invited his mum, Jean, down from Wales to see what she thinks.
0:10:06 > 0:10:10The first course, the inspiration for that was really Gran
0:10:10 > 0:10:12on Sunday nights. Tinned ham, chips.
0:10:12 > 0:10:15That was at your request, I might add, not her instigation.
0:10:15 > 0:10:16It probably was.
0:10:16 > 0:10:18So, yeah, I'm going to do a modern version of that.
0:10:18 > 0:10:22Philip representing his country, it means a great deal to him.
0:10:22 > 0:10:26We love our country, and I am very, very proud, as he well knows.
0:10:28 > 0:10:30So, this is the braised ham hock.
0:10:32 > 0:10:33That is lovely.
0:10:33 > 0:10:36Do you think this is enough to get me past the judges?
0:10:36 > 0:10:37I would have said so.
0:10:37 > 0:10:40You're biased. I am biased. SHE LAUGHS
0:10:41 > 0:10:43To meet expectations,
0:10:43 > 0:10:47Michelin trained Phil needs to deliver on presentation and flavour.
0:10:47 > 0:10:48And he is feeling the pressure.
0:10:48 > 0:10:51The biggest concern I've got is time.
0:10:51 > 0:10:54For his Allotment dish, he is pickling micro veg
0:10:54 > 0:10:57and blending almonds, Jerusalem artichokes
0:10:57 > 0:11:00and dehydrated mushrooms to create an edible soil.
0:11:02 > 0:11:05But with the clock ticking, he must get his ham hock into the stock.
0:11:07 > 0:11:11A canned ham. Yep. Is this going to be as good as Nan made it?
0:11:11 > 0:11:15My nan didn't make it, she just opened the can. All right!
0:11:15 > 0:11:18So, I'm just going to fill these up now. I hope these will set in time.
0:11:18 > 0:11:21And there is enough gelatine in that? Yeah.
0:11:22 > 0:11:25It'd be a big disappointment for Phil if the ham doesn't set.
0:11:25 > 0:11:27If one element is not right then, you know,
0:11:27 > 0:11:29it destroys the whole dish.
0:11:33 > 0:11:37Stephen is making a rich, spiced sauce for his Greenhouse dish,
0:11:37 > 0:11:40inspired by the WI's grow your own ethos.
0:11:40 > 0:11:43And he has made some adjustments to its heat levels.
0:11:44 > 0:11:46Usually, it is much more spicier than this. Right.
0:11:46 > 0:11:51I just reduced it a little bit. OK. So that everybody can enjoy it.
0:11:51 > 0:11:55Good. It is still flavoursome. It smells absolutely delicious. Thanks.
0:11:57 > 0:11:59Mumbai-born Stephen Gomes has been living
0:11:59 > 0:12:03and working in Cardiff for the last 15 years, serving up a unique
0:12:03 > 0:12:07blend of Indian cooking and modern molecular gastronomy.
0:12:07 > 0:12:10I am considered a Willy Wonka of Indian chefs
0:12:10 > 0:12:13because my food is definitely different.
0:12:13 > 0:12:16Stephen has won UK Indian Chef of the Year
0:12:16 > 0:12:19six times, and culinary success runs in the family.
0:12:19 > 0:12:22My father is one of the best chefs in India.
0:12:22 > 0:12:25So, the expectations are always high.
0:12:25 > 0:12:28With his inventive take on techniques pioneered by the WI,
0:12:28 > 0:12:31he is hoping he can do his heritage proud.
0:12:31 > 0:12:33You make chutneys, you make jams, preserves.
0:12:33 > 0:12:35This is what I have learned from my childhood.
0:12:35 > 0:12:38I have taken a lot of inspiration from the WI.
0:12:38 > 0:12:40I have not copied anything from that,
0:12:40 > 0:12:42but tried to give an Indian touch to it.
0:12:42 > 0:12:43Hi, Kerry, how are you?
0:12:43 > 0:12:46Oh, it is nice to see you. Oh, a pleasure, always a pleasure.
0:12:46 > 0:12:48To help him find the perfect balance,
0:12:48 > 0:12:52Stephen has been testing menu ideas on his friends.
0:12:52 > 0:12:55I think the judges will see something different with Stephen.
0:12:55 > 0:12:59He is very popular and he's a very sensitive person.
0:12:59 > 0:13:01Very likable person.
0:13:01 > 0:13:04The restaurant is full every, single night without fail.
0:13:04 > 0:13:07He will win without a shadow of a doubt.
0:13:09 > 0:13:12For his coconut gazpacho, Stephen fries curry leaves with black
0:13:12 > 0:13:17mustard seeds and chopped ginger before combining with coconut milk.
0:13:17 > 0:13:21Next, he blends a thickened spinach paste to create his foam topping.
0:13:24 > 0:13:27Steve, is it a dish you have done quite a lot?
0:13:27 > 0:13:30I've been doing a lot of tapas in my restaurant. OK.
0:13:30 > 0:13:33Not exactly the same dish, something very similar.
0:13:36 > 0:13:38Like Stephen, Adam is serving three separate
0:13:38 > 0:13:41elements in his Suckling Pignic dish -
0:13:41 > 0:13:45a porkpie, a sausage roll and a Scotch egg.
0:13:45 > 0:13:48All of your components, Adam, are sort of British classics.
0:13:48 > 0:13:49Any sort of major concerns there?
0:13:49 > 0:13:53No, not really. You're not concerned about the egg being overcooked?
0:13:53 > 0:13:56No. If my egg is overcooked, I'll go home.
0:13:56 > 0:13:58PHIL LAUGHS
0:13:58 > 0:14:00He's given himself quite a lot to do.
0:14:00 > 0:14:02Everybody knows what a Scotch egg should taste like.
0:14:02 > 0:14:05So, his has got to taste ten times better than that.
0:14:06 > 0:14:08To make his elevated version of a Scotch egg,
0:14:08 > 0:14:12Adam is encasing a boiled quail's egg in braised pig's head.
0:14:14 > 0:14:16The pressure is on you, Adam.
0:14:16 > 0:14:19Head down now. Less talking and I'll be all right.
0:14:21 > 0:14:24Adam Bannister trained under Michelin-starred chef
0:14:24 > 0:14:29and former regional champion Stephen Terry.
0:14:29 > 0:14:33Despite being the youngest of the Welsh chefs at 29,
0:14:33 > 0:14:36he opened his own restaurant in the last year.
0:14:36 > 0:14:40I'd be lying if I didn't say I was nervous about my dishes.
0:14:40 > 0:14:44I wrote my menu to honour the WI, but also to honour
0:14:44 > 0:14:47the women in my life that have been important throughout.
0:14:47 > 0:14:50Hiya. How's it going?
0:14:50 > 0:14:51Yeah, all right. I'm in here.
0:14:51 > 0:14:53In developing his menu,
0:14:53 > 0:14:56he has drawn on his close relationship with mum, Wendy.
0:14:56 > 0:14:58Mum has been a big inspiration to me.
0:14:58 > 0:15:01You know, she is not directly connected to the WI,
0:15:01 > 0:15:04but she does a lot of things that the WI are about - you know,
0:15:04 > 0:15:08a lot of home cooking, a lot of things to do with the community.
0:15:08 > 0:15:10You know, she is just... She's my mum.
0:15:12 > 0:15:15He always said he'd have a restaurant before he was 30.
0:15:15 > 0:15:17He's 29.
0:15:17 > 0:15:19So, I'm very proud of him.
0:15:20 > 0:15:23CHOKED UP: Sorry.
0:15:23 > 0:15:24Adam is keen to see
0:15:24 > 0:15:28if the Scotch egg on his starter meets his mum's high standards.
0:15:28 > 0:15:32I remember as a kid, you were always making jams and chutneys,
0:15:32 > 0:15:36so I wanted to get some of that through the starter.
0:15:37 > 0:15:38It's nice...
0:15:39 > 0:15:42..but I think it needs just a touch of salt.
0:15:44 > 0:15:46THEY LAUGH
0:15:47 > 0:15:50Adam has to pull off three technically challenging
0:15:50 > 0:15:53elements and is short on time.
0:15:53 > 0:15:56I think Adam is up against it slightly.
0:15:56 > 0:16:00The trickiest of all is his suckling pig pork pie with traditional
0:16:00 > 0:16:02hot water pastry.
0:16:02 > 0:16:04For Adam, getting this first dish out is going to be the big one.
0:16:04 > 0:16:06He has got lots of elements going on.
0:16:06 > 0:16:09He is running around a bit like a headless chicken.
0:16:10 > 0:16:12That hurt.
0:16:12 > 0:16:14Just walked into the oven.
0:16:14 > 0:16:15Adam,
0:16:15 > 0:16:16what happened to your eye?
0:16:16 > 0:16:19I opened the oven door and just caught my eye on the corner.
0:16:19 > 0:16:21Foreign kitchen and all that, bit of nerves.
0:16:21 > 0:16:23That's OK, looks nice on you. Thanks.
0:16:25 > 0:16:28A bit silly, really. But never mind, keep on going.
0:16:28 > 0:16:30I just got to give it everything I can.
0:16:33 > 0:16:36I brought a little present for you, Chef. Oh, thanks.
0:16:36 > 0:16:37It's a little bag of ice for your eye.
0:16:37 > 0:16:40Considering you are quite clumsy, they look lovely.
0:16:40 > 0:16:43Oh, thanks, Chef. They look really nice.
0:16:43 > 0:16:45Do you get a whole one each or is it...? It is.
0:16:45 > 0:16:48It's not the smallest of starters.
0:16:48 > 0:16:51All right. Well, listen, I'll let you crack on. Thanks, Chef.
0:16:53 > 0:16:56One of the big concerns that I have with Adam's dish is the portion size.
0:16:56 > 0:17:00Do you really want to finish the starter and be stuffed?
0:17:00 > 0:17:02In his Greenhouse dish,
0:17:02 > 0:17:06experimental chef Stephen has chosen to tone down his usually bold
0:17:06 > 0:17:09flavours to make them more accessible.
0:17:09 > 0:17:11I have definitely reduced the spicing.
0:17:11 > 0:17:13So, you are quite conscious and worried about everything being
0:17:13 > 0:17:18too hot for myself, for the guys here and also for the WI.
0:17:18 > 0:17:21It has got flavours in it, but I have just reduced the spice.
0:17:21 > 0:17:23He has turned the volume down on his spicing,
0:17:23 > 0:17:28but has he calmed it down too much to being something a little bit...beige?
0:17:30 > 0:17:34Despite his Michelin experience, Phil is still racing to finish
0:17:34 > 0:17:38his gribiche, a sauce made with eggs, capers, shallots
0:17:38 > 0:17:39and fresh herbs.
0:17:39 > 0:17:42How are we doing, Phil? I'm sweating.
0:17:42 > 0:17:44Going to be on time?
0:17:44 > 0:17:45HESITANT: Yes.
0:17:45 > 0:17:48The pressure is on as he is the first to plate up his Allotment
0:17:48 > 0:17:52starter, inspired by Sunday night tea at his gran's.
0:17:52 > 0:17:54Using miniature allotment boxes,
0:17:54 > 0:17:58he spoons out his gribiche before covering with edible soil.
0:17:58 > 0:18:00He then plans his pickled micro vegetables,
0:18:00 > 0:18:02garnishing with pea shoots.
0:18:04 > 0:18:07The final risky element is his canned ham hock,
0:18:07 > 0:18:11which needs to be set to Tom's exacting standards.
0:18:14 > 0:18:15There we go.
0:18:17 > 0:18:19This is The Allotment.
0:18:19 > 0:18:22First one up. Made you nervous? Yeah. It does.
0:18:22 > 0:18:24OK, shall we go and taste it? Let's.
0:18:31 > 0:18:34Shall we get in there, open the tin? Let's do it. OK.
0:18:42 > 0:18:44Flavour of that ham coming through nicely? Yeah.
0:18:46 > 0:18:48And the jelly is not too soft, not too firm?
0:18:48 > 0:18:50I think it is spot on, Tom.
0:18:50 > 0:18:51You think it is spot on!
0:18:54 > 0:18:57I didn't quite get enough smokiness in the ham hock.
0:18:57 > 0:18:59In terms of the soil on the top,
0:18:59 > 0:19:01are you happy with the way that that works in the dish?
0:19:01 > 0:19:02Yeah, I think I am.
0:19:04 > 0:19:07The soil could have been a little bit crunchier.
0:19:07 > 0:19:10And in terms of the pickled vegetables,
0:19:10 > 0:19:12are you happy with the way that they still taste, the vegetables?
0:19:14 > 0:19:17I don't know if he's executed it exactly how he wants it.
0:19:17 > 0:19:21If you were in my shoes, Phil, what would you give this?
0:19:21 > 0:19:24I'd give it an eight. An eight? OK.
0:19:29 > 0:19:33Stephen is next to plate up with his vegetarian Greenhouse starter.
0:19:33 > 0:19:37He is deep-frying spinach leaves in a gram flour batter
0:19:37 > 0:19:38for his black chickpea chaat.
0:19:40 > 0:19:41It has to look pretty.
0:19:41 > 0:19:44It has to look exactly what a greenhouse is all about.
0:19:44 > 0:19:47All right, Phil? How did it go?
0:19:47 > 0:19:50I'm glad to get it over and done with, first course, first dish up.
0:19:53 > 0:19:56Stephen spoons out his black chickpea chaat,
0:19:56 > 0:19:59tops with a potato cake
0:19:59 > 0:20:02and sprinkles with crispy gram flour noodles.
0:20:02 > 0:20:05He adds his deep-fried spinach leaves
0:20:05 > 0:20:09and garnishes with edible flowers to reflect his greenhouse theme.
0:20:09 > 0:20:11Stephen, how you getting on there?
0:20:11 > 0:20:14I'm OK. I have got a crucial part now.
0:20:14 > 0:20:16Then it is this second chaat -
0:20:16 > 0:20:19white chickpeas delicately spiced with garam masala,
0:20:19 > 0:20:21cumin and ground coriander.
0:20:21 > 0:20:25He tops with natural yogurt and dehydrated pea shoots.
0:20:25 > 0:20:29He then pours out his coconut gazpacho.
0:20:29 > 0:20:33And covers with his curry leaf, spinach and lemon foam.
0:20:33 > 0:20:37Paying tribute to the WI's grow your own philosophy,
0:20:37 > 0:20:39he arranges it in a miniature greenhouse.
0:20:43 > 0:20:45Stunning. It looks really good. Yeah, looks very nice.
0:20:45 > 0:20:48All right, then, shall we go and taste it?
0:20:53 > 0:20:57Let's start from here, Chef. It is the cold coconut gazpacho.
0:20:58 > 0:21:02And you are happy with that? It could have been a little bit more colder.
0:21:02 > 0:21:06You think that flavour will work better with it being completely cold?
0:21:06 > 0:21:09I don't know if there's something missing, though.
0:21:09 > 0:21:12I was expecting a little bit more chilli heat in there. Yeah.
0:21:12 > 0:21:14A little bit more spice in there.
0:21:14 > 0:21:16So, we'll move on to this part next. It is a chaat.
0:21:16 > 0:21:19The chickpeas and the yogurt and dehydrated pea shoot.
0:21:19 > 0:21:21'It is a little bit awkward to eat, though. Yeah.'
0:21:21 > 0:21:25Little bit, sticks sticking up your nose when you're trying to eat them.
0:21:25 > 0:21:27In terms of spice, is that coming through?
0:21:27 > 0:21:31I have kept it a little bit more on the milder side because it is for
0:21:31 > 0:21:34a WI banquet, so I've got to keep it a little reduced.
0:21:34 > 0:21:37Stephen said he had toned down the spices in his food.
0:21:37 > 0:21:39I can see why. I wish he hadn't. I like a bit of a kick.
0:21:39 > 0:21:42All right, shall we try the last and final one?
0:21:42 > 0:21:45How are these chickpeas different? They are much stronger.
0:21:45 > 0:21:48They are more flavoursome. OK.
0:21:50 > 0:21:52What would you reckon out of ten? Pfff...
0:21:54 > 0:21:55Be honest.
0:21:55 > 0:21:57I would say a 6.5.
0:21:57 > 0:21:58Six then.
0:22:00 > 0:22:03Last to plate up his picnic inspired dish is Adam.
0:22:04 > 0:22:07For his take on a traditional sausage roll,
0:22:07 > 0:22:10he wraps pork loin and black pudding in puff pastry.
0:22:10 > 0:22:12Oh, my God!
0:22:12 > 0:22:13Keep it calm, yeah?
0:22:13 > 0:22:17With the clock ticking, he moves on to his salad cream.
0:22:17 > 0:22:20As judge Tom has served salad cream at the banquet,
0:22:20 > 0:22:21Adam is feeling the heat...
0:22:21 > 0:22:24Are you confident it's going to be as good as his?
0:22:24 > 0:22:26I don't know about that.
0:22:26 > 0:22:29..and can't get it to thicken.
0:22:29 > 0:22:30Come on!
0:22:32 > 0:22:33How do you think, guys, it was?
0:22:33 > 0:22:37I was expecting more spice. Yeah. I like spice, I like spicy food.
0:22:41 > 0:22:44Adam is serving his starter on miniature picnic table,
0:22:44 > 0:22:49accompanied by pickled purple heritage carrots and shallots.
0:22:49 > 0:22:53He pipes in a pork and apple jelly to his hot water pastry pies.
0:22:55 > 0:22:58And squeezes his problematic salad cream into bottles.
0:22:58 > 0:23:01How are we doing, Adam? It is running a little bit late.
0:23:01 > 0:23:02Sorry, Chef.
0:23:02 > 0:23:06He deep-fries his pork scratching-coated Scotch egg.
0:23:07 > 0:23:08Whoa!
0:23:08 > 0:23:10That's why you always do a spare.
0:23:12 > 0:23:15And slices his sausage roll.
0:23:15 > 0:23:18Finally, a wicker basket completes his presentation.
0:23:21 > 0:23:25So, this gets served at the table like that? Exactly like that.
0:23:25 > 0:23:28Waiter takes the cloche off. Reveals the Pignic.
0:23:28 > 0:23:32I think presentation is great, the smell's amazing. So, yeah,
0:23:32 > 0:23:33can't wait to tuck in.
0:23:33 > 0:23:35To be honest, I can't wait to tuck in either.
0:23:35 > 0:23:37Let's go and have something to eat.
0:23:42 > 0:23:45I think it is a large portion for a starter. It is.
0:23:45 > 0:23:48So, this is the loin from the suckling pig. Yes.
0:23:52 > 0:23:53It's nice and moist.
0:23:55 > 0:23:57So, talk me through this.
0:23:57 > 0:23:59It's all, like, pork scratchings on the outside.
0:23:59 > 0:24:02Then we've got the runny yolk in the middle.
0:24:02 > 0:24:04You're saying it's a runny yolk? It's a runny yolk.
0:24:08 > 0:24:09It is a runny yolk.
0:24:09 > 0:24:11The braised pig's head around the outside,
0:24:11 > 0:24:13a little bit under seasoned for me.
0:24:13 > 0:24:15Yeah, it is a little bit under seasoned.
0:24:15 > 0:24:17A little bit more salt in there.
0:24:17 > 0:24:19Not happy. What are you not happy about?
0:24:19 > 0:24:23The jelly. It's not in there. It's non-existent.
0:24:25 > 0:24:28A bit of a gutter, that is. A bit of a gutter.
0:24:30 > 0:24:31It looks nice, the pork pie.
0:24:34 > 0:24:38Your hot water pastry work, is that going to pass the WI test?
0:24:40 > 0:24:42He's taken a risk putting salad cream on this.
0:24:42 > 0:24:44It's pretty sweet for me.
0:24:44 > 0:24:46What about flavour of the salad cream?
0:24:46 > 0:24:49For me, the flavour is spot on. What would you give it out of ten,
0:24:49 > 0:24:52Stephen? Seven. I'd agree with you. It's going to have to be a seven.
0:25:00 > 0:25:01So, how do you think it went?
0:25:01 > 0:25:04Letting the pressure get to me a little bit, I think.
0:25:04 > 0:25:07I made a couple of errors. Cos it's only myself who let it down.
0:25:10 > 0:25:13Just don't know. We are all in the same boat.
0:25:13 > 0:25:15We are all waiting for the right scores.
0:25:22 > 0:25:24First dish time. Happy?
0:25:26 > 0:25:30So, Phil, I'm going to start with you on The Allotment dish.
0:25:30 > 0:25:33The pickled vegetables, you could really get the flavour.
0:25:33 > 0:25:35Especially the carrots, I thought, were great.
0:25:35 > 0:25:40And the ham. The jelly in that was just right.
0:25:40 > 0:25:41But...
0:25:44 > 0:25:45..it lacked texture.
0:25:48 > 0:25:51In terms of reaching the banquet,
0:25:51 > 0:25:55did it have that full opening dish to a banquet impact?
0:25:55 > 0:25:56I'm not so sure.
0:25:57 > 0:26:00Stephen, The Greenhouse.
0:26:01 > 0:26:04Growing your own vegetables, served in that sort of style,
0:26:04 > 0:26:06really did hit the brief.
0:26:07 > 0:26:11The spinach and the black chickpea chaat, I thought, was
0:26:11 > 0:26:13the star of the show.
0:26:13 > 0:26:14But...
0:26:14 > 0:26:17overall, I think you played it too safe.
0:26:17 > 0:26:22Two braised chickpea dishes, texturally, they are both the same.
0:26:22 > 0:26:25It was a little bit like walking through mud...twice.
0:26:25 > 0:26:28You were worried about the level of spicing being too hot.
0:26:28 > 0:26:30But for me, I thought it was too low.
0:26:32 > 0:26:34You have to be brave and take risks.
0:26:35 > 0:26:39Adam, your dish - Suckling Pignic -
0:26:39 > 0:26:41you decided to make ME a salad cream.
0:26:43 > 0:26:44Yours was a little too thin.
0:26:46 > 0:26:48And a touch too sweet for me.
0:26:48 > 0:26:53Anything with pastry for the Women's Institute is a massive risk.
0:26:53 > 0:26:57The pork pie that we had, there was an issue with the jelly.
0:26:58 > 0:27:00But that hot water pastry...
0:27:02 > 0:27:04..I thought was fantastic.
0:27:04 > 0:27:07It is one of the best hot water pastries I've had.
0:27:07 > 0:27:11The cooking of the pork in the middle of your sausage roll pastry
0:27:11 > 0:27:14was first-class.
0:27:14 > 0:27:17Well done, Chef. Thank you.
0:27:17 > 0:27:18OK, Phil.
0:27:20 > 0:27:23I'm going to give you...a six.
0:27:26 > 0:27:30To get that dish to the banquet, you really need to push it a lot harder.
0:27:32 > 0:27:33Stephen.
0:27:36 > 0:27:38I'm giving you...
0:27:38 > 0:27:39a five.
0:27:41 > 0:27:43I think you played it too safe with the spices.
0:27:43 > 0:27:46You have got to stick to your guns, Chef.
0:27:47 > 0:27:48Adam.
0:27:50 > 0:27:51I'm giving you...
0:27:53 > 0:27:54..an eight.
0:27:56 > 0:27:58There was a few mistakes in execution,
0:27:58 > 0:28:00but that dish really has got potential.
0:28:03 > 0:28:05Come on, Wales. See you on the fish day.
0:28:05 > 0:28:07Thank you, Chef. Thank you.
0:28:07 > 0:28:10HE EXHALES Cheers. Thanks.
0:28:10 > 0:28:12Cheers. I'm a bit disappointed.
0:28:12 > 0:28:15I was hoping for a bit more than a six.
0:28:15 > 0:28:18Still got three dishes to cook. So, there is everything to play for.
0:28:18 > 0:28:21Hopefully, come Friday, I will be on top. Let's enjoy it.
0:28:21 > 0:28:22Yeah, push on for the fish dish.
0:28:22 > 0:28:25I've got a long way to go, so I will catch up soon.
0:28:25 > 0:28:27I'm pretty confident on that.
0:28:29 > 0:28:32Over the moon. I got an eight. It was a bit unexpected.
0:28:32 > 0:28:35I felt the pressure quite a lot. But, yeah, feeling good.