0:00:02 > 0:00:05- This time on Great British Menu... - Should I be worried?
0:00:05 > 0:00:09- You should always be worried. - ..the nation's best chefs...
0:00:09 > 0:00:12I didn't come here to lose, you know.
0:00:12 > 0:00:16..are challenged to plate up impeccable 21st-century dishes...
0:00:16 > 0:00:19You'd struggle to find anyone that couldn't like that.
0:00:19 > 0:00:22..for the chance to cook at a celebratory banquet...
0:00:22 > 0:00:24- How are you feeling?- Stressed.
0:00:24 > 0:00:28..marking 100 years of the Women's Institute at London's
0:00:28 > 0:00:32magnificent Drapers' Hall, where pioneers of the WI once gathered.
0:00:34 > 0:00:38Going head-to-head this week for London and the South East -
0:00:38 > 0:00:41returning contender Matt Gillan,
0:00:41 > 0:00:44who's determined this year to make it to the banquet.
0:00:44 > 0:00:48I know how tough is in this kitchen but this year, I am ready for it.
0:00:48 > 0:00:52He faces fierce competition in two ambitious newcomers -
0:00:52 > 0:00:55Marcus Wareing's protege, Mark Froydenlund...
0:00:55 > 0:00:58I've trained under the best and this week, I'm going to make it count.
0:00:58 > 0:01:01..and rising star on the London restaurant scene Lee Westcott.
0:01:01 > 0:01:03I'm young, I'm ambitious,
0:01:03 > 0:01:06I'm here to prove that I can make it all the way to the banquet.
0:01:06 > 0:01:09- Both are vying to pip Matt to the post...- The returning chef.
0:01:09 > 0:01:11Must be pretty nervous, right?
0:01:11 > 0:01:15..but can the two first-timers handle the pressure of the kitchen?
0:01:15 > 0:01:18- No timing problems? - Another minute in the pan.- OK.
0:01:18 > 0:01:19BLEEPING
0:01:19 > 0:01:22When did my off timer go off? Who turned that timer off?
0:01:34 > 0:01:39The Women's Institute was created in 1915 to encourage women to grow
0:01:39 > 0:01:41and preserve food.
0:01:41 > 0:01:45100 years on, the WI has become the last word in home cooking.
0:01:50 > 0:01:54The chefs must create dishes that celebrate the generations
0:01:54 > 0:01:57of women who've helped put British cuisine on the map.
0:01:57 > 0:02:00They've researched the rich history of the organisation...
0:02:00 > 0:02:03- They look very grand, don't they? - Yes, they do.
0:02:03 > 0:02:05- Morning, ladies. - WOMEN: Good morning.
0:02:05 > 0:02:07..visited local members...
0:02:07 > 0:02:10Let me introduce two members of our WI.
0:02:10 > 0:02:14..and taken inspiration from the women in their families...
0:02:14 > 0:02:19- She used to cater for between 20-200 people.- Really?
0:02:19 > 0:02:25..to turn home-cooked classics into modern masterpieces.
0:02:25 > 0:02:27That is wonderful.
0:02:29 > 0:02:31Judging the chefs this week is someone who's no
0:02:31 > 0:02:34stranger to the pressure of the Great British Menu kitchen.
0:02:34 > 0:02:37It's two years ago since I was last here but those nerves,
0:02:37 > 0:02:40those feelings, they've all come back!
0:02:40 > 0:02:42Any thoughts of who you think it's going to be?
0:02:42 > 0:02:45A little feeling that it might be Sat Bains.
0:02:45 > 0:02:48- Twice a banquet champion... - Daniel Clifford.
0:02:48 > 0:02:51I think he'd be a tough one to go up against. Yeah.
0:02:51 > 0:02:55..and holder of two Michelin stars - Daniel Clifford.
0:02:55 > 0:02:57- Morning, chefs.- Morning.- Morning.
0:02:57 > 0:03:00- Morning, Matt.- Morning, chef. - You all right?- Yeah.
0:03:00 > 0:03:03- How are you feeling?- Even more nervous now, to be honest!- Really?
0:03:03 > 0:03:06- Yeah.- Lee, it's your first time in the competition. How are you feeling?
0:03:06 > 0:03:10- I'm very, very nervous.- Really? - Very nervous. I'm excited, though.
0:03:10 > 0:03:14Mark, you work for Marcus Wareing. Obviously, massive shoes to fill.
0:03:14 > 0:03:17You know, boys, this year, WI, they've got amazing standards.
0:03:17 > 0:03:20I've got high standards. I'm expecting great things.
0:03:20 > 0:03:21Don't let me down.
0:03:24 > 0:03:25How are you feeling, mate?
0:03:27 > 0:03:32First up, Michelin-starred returning contender Matt Gillan, who has
0:03:32 > 0:03:35a lot to prove, having failed to cook for the judges two years ago.
0:03:35 > 0:03:39- Have you forgotten your case?- Yeah. - You just put it on a cold plate?- Yup.
0:03:39 > 0:03:43Matt, so near. Commiserations.
0:03:43 > 0:03:45This year, he's more determined than ever.
0:03:45 > 0:03:48Being the only returning chef in this round, I'm feeling
0:03:48 > 0:03:51the pressure but I'm also just raring to go and to get all the way.
0:03:51 > 0:03:52I'm going to the banquet this year.
0:03:52 > 0:03:56Having worked as a junior sous-chef for Daniel Clifford, Matt
0:03:56 > 0:03:59knows his high standards all too well.
0:04:03 > 0:04:05- Been a long time. - Has been a long time.
0:04:05 > 0:04:08Well, I remember you were probably the most creative person
0:04:08 > 0:04:12I had in the kitchen and I'm hoping to see exactly the same today.
0:04:12 > 0:04:15What's your inspiration for this whole menu today?
0:04:15 > 0:04:18My menu is based on the timeline of the Women's Institute.
0:04:18 > 0:04:20What's the name of the dish?
0:04:20 > 0:04:23My dish is Sowing And Growing and it's based on the onion.
0:04:23 > 0:04:26You've got zero protein in your box. Is there a reason for that?
0:04:26 > 0:04:28In 1915, when the Women's Institute started,
0:04:28 > 0:04:32they grew all their vegetables themselves during the wartime.
0:04:32 > 0:04:34I wanted to reflect that in this box.
0:04:34 > 0:04:37With the brown onions, we take the skin and all the trim,
0:04:37 > 0:04:39I'm going to make a stock with that.
0:04:39 > 0:04:42With the actual onion, I'm going to caramelise that, make a puree.
0:04:42 > 0:04:43I've got silverskin onions,
0:04:43 > 0:04:47- peel those down and I'm going to cook those in malt extract.- OK.
0:04:47 > 0:04:49With the grelots, peel those down.
0:04:49 > 0:04:51Again, all the trim's going to go into the stock.
0:04:51 > 0:04:54- So if I don't like onion, you're pretty knackered?- Yeah.
0:04:54 > 0:04:56Yeah, so I hope you like onion!
0:04:56 > 0:04:57THEY LAUGH
0:04:57 > 0:04:59Apples, make a caramel stock and then, we're
0:04:59 > 0:05:02- just going to finish it with a little bit of Moscatel vinegar.- OK.
0:05:02 > 0:05:04Make it a little bit interesting, I'm going to make a soil
0:05:04 > 0:05:07- but I'm going to use cocoa nib. - And this one?- That's apple juice.
0:05:07 > 0:05:10That's going to be for the caramel stock for the apples.
0:05:10 > 0:05:13Matt, great box of ingredients, vegetarian.
0:05:13 > 0:05:14I can't wait to see the dish on a plate.
0:05:16 > 0:05:18Matt's dish, Sowing And Growing - it's very different,
0:05:18 > 0:05:20there's no protein in there at all.
0:05:20 > 0:05:23I personally think it's a great starter
0:05:23 > 0:05:25but it's got to work on the plate.
0:05:26 > 0:05:30Newcomer Mark Froydenlund is head chef at Marcus Wareing's two
0:05:30 > 0:05:32Michelin-starred restaurant.
0:05:32 > 0:05:35He believes his dish will showcase his top-notch skills.
0:05:37 > 0:05:41- How are you?- Very well, thanks, yeah. - Beautiful box of ingredients.
0:05:41 > 0:05:44- Tell me about the dish.- The name of the dish is Not Such A Tart.- OK.
0:05:44 > 0:05:46What's your inspiration?
0:05:46 > 0:05:49One of my favourite memories about my grandmother here, Pam,
0:05:49 > 0:05:50is her jam tarts.
0:05:50 > 0:05:53She used to make them for us after school with a cup of tea.
0:05:53 > 0:05:56- So this is a savoury play on a jam tart.- What are you using for the base of the tart?
0:05:56 > 0:06:00- I'm making a frangipane but making it more savoury. - Filled with sweetbreads?
0:06:00 > 0:06:02- They're a key part of the tart. - How are you going to cook them?
0:06:02 > 0:06:05Roasted veal sweetbreads and then glazing those with the rosehips.
0:06:05 > 0:06:07So these are something that's new to me.
0:06:07 > 0:06:10So we're making a syrup with this, setting it with some agar.
0:06:10 > 0:06:12It's not a classic jam but I think it's a great
0:06:12 > 0:06:15- representation of the preserving history of the WI.- And the alcohol?
0:06:15 > 0:06:18- All those have been used to marinate and to cook the chicken livers.- OK.
0:06:18 > 0:06:21So the chicken liver parfait - another key part of the tart.
0:06:21 > 0:06:25So marinated with the alcohols, blended, finished with butter.
0:06:25 > 0:06:27- For the tea, I'm making an onion consomme.- OK.
0:06:27 > 0:06:29Flavouring it with the Worcestershire sauce,
0:06:29 > 0:06:30onion powder as well.
0:06:30 > 0:06:33Just really trying to intensify the onion flavour. And the brown sauce,
0:06:33 > 0:06:36just really picking up on those really rich onion flavours.
0:06:36 > 0:06:39You're both making a consomme, which will be really interesting.
0:06:39 > 0:06:42But if you can pull this off, it's going to be a showstopper.
0:06:44 > 0:06:47I think he's clearly a very, very talented chef.
0:06:47 > 0:06:51My only fear is it's very rich - chicken liver parfait, sweetbreads.
0:06:51 > 0:06:53It's all heavy ingredients.
0:06:55 > 0:06:58Last up - rising star Lee Westcott.
0:06:58 > 0:07:01Ambitious Lee hopes his modern cooking style will stand
0:07:01 > 0:07:04up against his Michelin-starred rivals.
0:07:04 > 0:07:06- How are you?- Very well, thank you.
0:07:06 > 0:07:08So Lee, what is the inspiration for your dish?
0:07:08 > 0:07:10One of the causes at the WI I backed -
0:07:10 > 0:07:13it was called Mission Milk, the name of my dish,
0:07:13 > 0:07:15and it was just to support the British dairy farmers.
0:07:15 > 0:07:19- Brilliant.- And this is quite close to my heart because this is my grandma.
0:07:19 > 0:07:21- She owned a farm.- OK.
0:07:21 > 0:07:24And I just have these fond memories of drinking this sort of warm,
0:07:24 > 0:07:27creamy, thick milk which has always sort of stuck with me.
0:07:27 > 0:07:30And that really was just my inspiration for this dish.
0:07:30 > 0:07:35- Brilliant.- So, with the raw milk, I'm going to set it into a curd,
0:07:35 > 0:07:36infuse that with flavours.
0:07:36 > 0:07:41I am doing a raw beef dish, so for me, I'm using bavette.
0:07:41 > 0:07:43I'm going to scrape this down.
0:07:43 > 0:07:46- I'm going to serve this with beetroot in a couple of forms.- OK.
0:07:46 > 0:07:48So I'm going to bake them and smoke them.
0:07:48 > 0:07:50The second thing I'm going to make is a smoked gel.
0:07:50 > 0:07:52And then you've got some beautiful eggs.
0:07:52 > 0:07:54I'm going to cook them in a water bath and serve a nice silky puree.
0:07:54 > 0:07:57And then, I feel like you've got to have a sort of balance
0:07:57 > 0:08:00in flavours, so for me, I'm going to do some pickled mooli.
0:08:00 > 0:08:03- That's just sweetness and sharpness to the dish.- And this?
0:08:03 > 0:08:06This is the beef fat. This, I'll be rendering down very slowly
0:08:06 > 0:08:09and that I'll be cooking with some breadcrumbs in there.
0:08:09 > 0:08:13- So you're excited about this one? - I am, yeah. This is sort of personal, this one.- Yeah.
0:08:13 > 0:08:16Yeah, Mission Milk - I really don't understand
0:08:16 > 0:08:18where the milk is coming into the dish.
0:08:18 > 0:08:21To me, it sounds like a restaurant dish.
0:08:21 > 0:08:23I'm really excited.
0:08:23 > 0:08:25I think in London, you've got a massive reputation.
0:08:25 > 0:08:27All of you are fantastic cooks.
0:08:27 > 0:08:30I'm expecting really high marks this week, so good luck, boys.
0:08:35 > 0:08:39As cooking gets underway, newcomer Lee is sussing out his rivals.
0:08:39 > 0:08:41The returning chef. Must be pretty nervous, right?
0:08:41 > 0:08:43It is nerve-wracking.
0:08:43 > 0:08:46It's good to finally get in the kitchen, to be honest.
0:08:46 > 0:08:48Matt's vegetarian dish, Sowing And Growing,
0:08:48 > 0:08:50features onions cooked four ways.
0:08:50 > 0:08:53Both he and Mark are making an onion consomme.
0:08:53 > 0:08:56Are you both kind of confident that yours is better than the others?
0:08:56 > 0:08:58I'm hoping they'll both be different.
0:08:58 > 0:09:00I think they will be different but, you know,
0:09:00 > 0:09:02if I mess mine up, can I borrow some of yours?
0:09:02 > 0:09:04HE LAUGHS
0:09:04 > 0:09:07Winded them up a little bit earlier but I'm actually quite
0:09:07 > 0:09:09excited to see how they're going to be different.
0:09:09 > 0:09:13Mark's savoury spin on the classic jam tart features a second
0:09:13 > 0:09:17- onion element - a puree for the base.- First there was fear, anxiety.
0:09:17 > 0:09:20Now I've started cooking, everything's fallen into place,
0:09:20 > 0:09:22so the nerves have settled down.
0:09:22 > 0:09:26But it's newcomer Lee whose raw beef, beetroot and milk curd
0:09:26 > 0:09:30starter is the most complicated dish with eight elements.
0:09:30 > 0:09:35Starting with mooli, a type of radish, he dices half and cuts the
0:09:35 > 0:09:40rest into discs which he pickles and infuses with thyme and bay leaves.
0:09:40 > 0:09:41Pressure's on now.
0:09:41 > 0:09:44Sounds as though he's looking for some classic cooking as well.
0:09:44 > 0:09:45All I've got is vegetables!
0:09:45 > 0:09:49I'm pitching up a few onions against your beef and sweetbreads.
0:09:49 > 0:09:52- I'm sure they'll be good onions, though.- I hope so.
0:09:53 > 0:09:56Matt Gillan runs The Pass in Sussex,
0:09:56 > 0:10:01where he combines innovative techniques with everyday ingredients
0:10:01 > 0:10:05- a skill that earned Matt a Michelin star in 2011.
0:10:05 > 0:10:06I use a lot of techniques,
0:10:06 > 0:10:09I use a lot of equipment you probably wouldn't use at home,
0:10:09 > 0:10:13but I use a lot of ingredients that are accessible to home.
0:10:13 > 0:10:16Two years ago, Matt was an early casualty in the competition.
0:10:16 > 0:10:19This year, he's desperate to cook for the judges.
0:10:19 > 0:10:23This time round, different competition, different brief,
0:10:23 > 0:10:26very different Matt and this time, I'm going all the way.
0:10:26 > 0:10:30To give himself the edge over his rivals, Matt did his research
0:10:30 > 0:10:33and discovered that the first WI meeting in England took place
0:10:33 > 0:10:35near his restaurant.
0:10:35 > 0:10:39He's meeting Singleton WI president Lisa Emerson
0:10:39 > 0:10:44and member Janet Holt, who know how visionary their predecessors were.
0:10:44 > 0:10:48The ladies in here, they were really, really hard-working.
0:10:48 > 0:10:50They were out there digging in their long skirts.
0:10:50 > 0:10:53Incredible, wonderful women.
0:10:53 > 0:10:56Really is truly inspirational, the whole story.
0:10:56 > 0:10:58They were true pioneers.
0:10:58 > 0:11:01To see if his starter meets with approval from the WI,
0:11:01 > 0:11:05he's giving Lisa and Janet a taste of the soil element.
0:11:05 > 0:11:08- Absolutely lovely.- Thank you.
0:11:08 > 0:11:11I love the fact that the ladies enjoyed my edible soil with
0:11:11 > 0:11:14the onion. It gives me real confidence going into this dish.
0:11:16 > 0:11:19Matt knows he can't play it safe if he wants to redeem himself
0:11:19 > 0:11:21and get to this year's banquet,
0:11:21 > 0:11:24so he's taking a big risk cooking a vegetarian starter.
0:11:24 > 0:11:26I've taken onion on my dish
0:11:26 > 0:11:28and I have totally made it the star of the show.
0:11:28 > 0:11:32So many techniques involved, so many different onions, so there's different flavours.
0:11:32 > 0:11:35I just hope that they can see what I'm trying to achieve.
0:11:35 > 0:11:39He preps the second of his onion elements, cooking whole grelot
0:11:39 > 0:11:43onions in oil and butter, which he finishes off in the oven.
0:11:43 > 0:11:47Next, he preps onion vinegar pearls by heating Moscatel vinegar.
0:11:47 > 0:11:48What's going on here?
0:11:48 > 0:11:52I'm making the base to the pearls for the Moscatel onion pearls.
0:11:52 > 0:11:54- It's got a nice acidity.- OK.
0:11:54 > 0:11:57Should balance out really nicely. Have a taste.
0:11:57 > 0:11:59Something a little bit exciting for a plate of onions.
0:11:59 > 0:12:01Do you think this is going to be enough to cut through
0:12:01 > 0:12:04- the sweetness of the onions? - Yeah, definitely.
0:12:04 > 0:12:07I think it's a great idea. I can see it going with the onions
0:12:07 > 0:12:10but is this dish going to be suitable for the banquet?
0:12:10 > 0:12:14Matt moves on to another onion element -
0:12:14 > 0:12:16silverskins in butter with malt extract...
0:12:18 > 0:12:21..whilst Lee works on his dish of fine raw beef,
0:12:21 > 0:12:23beetroot and milk curd,
0:12:23 > 0:12:27adding earthy flavours to beetroot chunks by smoking them in woodchips.
0:12:27 > 0:12:28BLEEPING
0:12:28 > 0:12:30These are smoking!
0:12:30 > 0:12:32Marcus Wareing's protege, Mark,
0:12:32 > 0:12:36is marinating shallots in milk for the crispy topping of his dish.
0:12:36 > 0:12:40He then starts the frangipane mix for his faux jam tart cases,
0:12:40 > 0:12:41ready for piping.
0:12:41 > 0:12:44Do you find it's easier to have someone like Marcus on your side?
0:12:44 > 0:12:47I think it's good. It adds a different pressure.
0:12:47 > 0:12:49- Is this a dish Marcus has tried? - Yeah, he's tried it.
0:12:49 > 0:12:51Has he let you get on with the brief yourself
0:12:51 > 0:12:54- and then given you feedback as you've gone along?- Exactly, yeah.
0:12:54 > 0:12:58- I've put the whole thing together and he's just been you. - Let's hope he's got it right.
0:13:00 > 0:13:04NARRATOR: Mark Froydenlund is head chef at Great British Menu
0:13:04 > 0:13:07heavyweight Marcus Wareing's two Michelin starred restaurant.
0:13:07 > 0:13:10Main course, one salmon, one pork.
0:13:10 > 0:13:13'I've been working with Marcus for eight years now and I definitely'
0:13:13 > 0:13:17think it's my time to shine and step forward and to show what I can do.
0:13:17 > 0:13:20Before Mark attempts to take his starter to the banquet
0:13:20 > 0:13:23he wants the approval of his mentor Marcus.
0:13:23 > 0:13:25You've been there and you've done it in the competition.
0:13:25 > 0:13:27Is there any advice you would give me?
0:13:27 > 0:13:30The only way you are going to win this competition is by having that
0:13:30 > 0:13:34little extra edge. Everything that you've learnt, you are going to have to draw on it
0:13:34 > 0:13:35and bring it to the table.
0:13:35 > 0:13:37I value Marcus's opinion a lot. He is a great chef.
0:13:37 > 0:13:40He knows exactly how flavours should come together,
0:13:40 > 0:13:42what to do if they're not quite working.
0:13:42 > 0:13:43I like it. It's really good.
0:13:43 > 0:13:47Pulling back on the sweetness and adding in the spice is delicious.
0:13:47 > 0:13:49- It works well.- Great.- Really good.
0:13:49 > 0:13:53I'm really pleased with his reaction. I know there's a few things to work on still
0:13:53 > 0:13:56but I now know we're heading in the right direction.
0:13:56 > 0:13:58Mark's my protege. I think he can get to the banquet.
0:13:58 > 0:14:01I certainly think he's good enough. It's all really down to him.
0:14:04 > 0:14:08But in this kitchen it's Daniel who Mark needs to impress.
0:14:08 > 0:14:12For his tart filling he marinates chicken livers in milk, port,
0:14:12 > 0:14:14sherry and brandy.
0:14:14 > 0:14:15He's prepped the rosehip jam
0:14:15 > 0:14:18and pours it into moulds to cool in the chiller.
0:14:18 > 0:14:21'Apart from the fact that it's a savoury tart I think there's some
0:14:21 > 0:14:25'strong flavours in there which might not be to everyone's taste.'
0:14:25 > 0:14:26Yeah, I'm worried.
0:14:26 > 0:14:29Matt's cooking a risky onion-based vegetarian starter
0:14:29 > 0:14:33and is making his soil adding black onion seed to bread
0:14:33 > 0:14:37and cocoa nib and malt extract before hardening in the oven.
0:14:42 > 0:14:46For Lee's modern starter of fine raw beef and milk curd he combines bread
0:14:46 > 0:14:51with beef dripping for crispy bread crumbs and preps for his egg yolk puree.
0:14:53 > 0:14:54Where's that spoon gone?
0:14:57 > 0:15:00Your dish is inspired by your grandma.
0:15:00 > 0:15:03I think it is additional pressure but in a way it is a good thing.
0:15:03 > 0:15:06It pushes you on to do a bit more maybe. You want to do them proud.
0:15:06 > 0:15:09I've started crying now. It's just the onions though!
0:15:10 > 0:15:15Lee Westcott is a rising star on the London restaurant scene.
0:15:15 > 0:15:16Check on, boys.
0:15:16 > 0:15:19He may not have a coveted Michelin star like his rivals
0:15:19 > 0:15:22but having worked under Great British Menu heavyweight
0:15:22 > 0:15:26Tom Aikens, Lee is ready to prove himself.
0:15:27 > 0:15:29Yeah, I guess I am feeling confident.
0:15:29 > 0:15:32I've got a good fighting chance of winning this so I'm excited.
0:15:32 > 0:15:36Last year Lee started his first solo venture the Typing Room in East
0:15:36 > 0:15:39London and is hoping to marry his modern cooking style with
0:15:39 > 0:15:43the brief by drawing on the ladies who've influenced him.
0:15:43 > 0:15:45There's been a lot of women throughout my life that have
0:15:45 > 0:15:47inspired me. My mum and my grandma.
0:15:47 > 0:15:51And I really just hope that I do them proud throughout this competition.
0:15:51 > 0:15:54Lee's Mission Milk starter was inspired by his gran
0:15:54 > 0:15:57but it was her mother who handed down recipes to the family.
0:15:57 > 0:16:00Your Nan Young was very much
0:16:00 > 0:16:04an embodiment of what the WI itself aspires to.
0:16:04 > 0:16:07She made her own cakes. She made butter.
0:16:07 > 0:16:10She was quite an inspiration to most of us children
0:16:10 > 0:16:13and also passing on through the family.
0:16:15 > 0:16:18This dish is really just inspired by Nan Young's farm.
0:16:18 > 0:16:19I remembered the milk.
0:16:19 > 0:16:22The WI, they did huge campaigning for the dairy cows.
0:16:22 > 0:16:25- I just wanted to put the two together.- Yeah, it's really good.
0:16:25 > 0:16:29It's been really nice to come back to my nan's house today and reliving the memories.
0:16:29 > 0:16:34It's actually reminded me of what it's all about and I've just got a lot more confidence in this now.
0:16:36 > 0:16:39In the kitchen Lee is working on a technical element of his raw
0:16:39 > 0:16:44beef and milk curd starter, smoking baked beetroot discs.
0:16:44 > 0:16:47But he still needs to make his egg yolk puree.
0:16:47 > 0:16:48- BLEEP- only my timer go off?
0:16:50 > 0:16:52- BLEEP- Who turned that timer off?
0:16:55 > 0:16:58He cracks on with his egg yolk puree then starts
0:16:58 > 0:17:01the centrepiece of his farm inspired starter, the milk curd.
0:17:02 > 0:17:05This is one of your strongest dishes, yeah?
0:17:05 > 0:17:07I'd say they're all as good as each other.
0:17:07 > 0:17:10I like that. I like that. Fighting talk, boys.
0:17:11 > 0:17:14It looks like he's taken dishes from his menu and tweaked them
0:17:14 > 0:17:17to go onto this brief and sometimes that can be the biggest
0:17:17 > 0:17:20problem of chefs entering this competition.
0:17:20 > 0:17:25For his curd, the milk must cool naturally to 37 degrees.
0:17:25 > 0:17:26He then adds a curdling agent
0:17:26 > 0:17:29and fills his mini urns that will set in the fridge.
0:17:31 > 0:17:34For Matt the pressure has kicked in and he's the first to plate
0:17:34 > 0:17:38up his Sowing And Growing vegetarian starter,
0:17:38 > 0:17:41inspired by the first role of the ladies of the WI.
0:17:41 > 0:17:43Do you think people are going to miss the meat?
0:17:43 > 0:17:46As a nod to what the ladies did in 1915 I think
0:17:46 > 0:17:49it is the perfect opening dish for a banquet.
0:17:51 > 0:17:55Matt combines malt onions, caramelised apple balls,
0:17:55 > 0:17:58and onion vinegar pearls into a vegetable box...
0:18:01 > 0:18:05..covers them in onion puree and layers on top grelot onions,
0:18:05 > 0:18:08edible soil and pickled turnips
0:18:08 > 0:18:11before garnishing with edible flowers.
0:18:12 > 0:18:15I feel like there should be that kind of dramatic music.
0:18:15 > 0:18:18He places his vegetable boxes on a cress bed
0:18:18 > 0:18:22and finally adds miniature watering cans of onion clove stock.
0:18:26 > 0:18:29- Sowing And Growing. - What do you think, boys?- Awesome.
0:18:29 > 0:18:32Is this the dish that's going to take you all the way to the banquet?
0:18:32 > 0:18:34I think it would be a really nice way to open the banquet.
0:18:34 > 0:18:36- Shall we go and try it?- Let's.
0:18:41 > 0:18:43OK, so how would I eat this?
0:18:43 > 0:18:46In the watering can we've got onion clove stock. So...
0:18:49 > 0:18:52- Baby onions are really good. - For me they're perfect.- Yeah.
0:18:52 > 0:18:56- They really are.- The strongest onion flavour in there I think.
0:18:56 > 0:19:00- DANIEL:- And what about the grelot onions? Are you happy with the way they're cooked?
0:19:00 > 0:19:02Yeah. Happy with them.
0:19:02 > 0:19:04- LEE:- The edible soil adds to another texture.
0:19:04 > 0:19:06- MARK:- Yes.
0:19:06 > 0:19:09Do you think it might lose some of that texture as it sits in the other elements?
0:19:09 > 0:19:12Yeah, I think it would. It would start to go soft.
0:19:12 > 0:19:15Matt, are you satisfied, as you start eating the dish, the way that it looks?
0:19:15 > 0:19:17I'm happy.
0:19:17 > 0:19:20The puree is really good. It's a little bit wetter than I'd have it.
0:19:20 > 0:19:25I think because the puree's a bit wet it makes it messy. That's my only comment on it really.
0:19:25 > 0:19:28- DANIEL:- So, Matt, if you were me what with you judge your dish?
0:19:28 > 0:19:31- I'm hoping for an eight, minimum, on this dish.- OK.
0:19:31 > 0:19:34So I think for me and I'd give this an eight.
0:19:34 > 0:19:37I'd give it a seven. The consistency is just not quite there.
0:19:38 > 0:19:42- Hey, Matt, how did it go?- Done. Relieved.- Do you think he liked it?
0:19:42 > 0:19:45You just don't know. You'll find out in a minute.
0:19:45 > 0:19:48- How are getting on, Mark? Ready? - Yeah, good, nearly there.
0:19:48 > 0:19:51- No timing problems? - No, it should be good.
0:19:51 > 0:19:54Mark is next to plate up with his Not Such A Tart starter,
0:19:54 > 0:19:58a savoury take on a classic jam tart inspired by his grandmother.
0:19:58 > 0:20:01To ensure his dish is served warm he's taken the risky
0:20:01 > 0:20:04move of cooking his sweetbreads at the last minute.
0:20:04 > 0:20:07You should be really starting to come up to the pass now.
0:20:07 > 0:20:10With the sweetbread cooking in the pan, Mark arranges
0:20:10 > 0:20:14the frangipane tart cases adding a spoon of roast onion puree.
0:20:15 > 0:20:18- That should just need another minute in the pan.- OK.
0:20:18 > 0:20:21- You're two minutes over at the moment, yeah?- OK.
0:20:23 > 0:20:25His sweetbreads are finally ready.
0:20:25 > 0:20:28He glazes them with rosehip syrup
0:20:28 > 0:20:30and pours his onion consomme into a china teapot.
0:20:30 > 0:20:35- Has Marcus changed the china at the restaurant? - No, no. These are from his home!- Ah!
0:20:35 > 0:20:39The sliced sweetbread is covered with chicken liver parfait and topped
0:20:39 > 0:20:40with rosehip jam.
0:20:40 > 0:20:44But in the rush to deliver, Mark's forgotten his crispy shallot topping.
0:20:46 > 0:20:49- Not Such A Tart is the name of the dish.- What do you think, boys?
0:20:49 > 0:20:54- Looks lovely.- Looks nice. - Very different.- Very different. - Let's go and try it.
0:20:57 > 0:21:00So, Mark, this is your dish. It's basically tart and tea.
0:21:00 > 0:21:02I think they'll be surprised when they get this.
0:21:02 > 0:21:05I think when you eat it as a dish it makes sense as a starter,
0:21:05 > 0:21:07even though it looks like a dessert to start with.
0:21:07 > 0:21:09It's a jam tart!
0:21:09 > 0:21:11It is, it's a tart. That's cool. I like it.
0:21:11 > 0:21:14- A bit different to yours. - Yeah, little bit.
0:21:17 > 0:21:19Do you feel that's seasoned right?
0:21:19 > 0:21:20Yeah.
0:21:20 > 0:21:22OK.
0:21:22 > 0:21:25It's really intense. It's got, like, a kick at the end of it, innit?
0:21:27 > 0:21:29Mark, is there anything on that dish you'd change?
0:21:29 > 0:21:32Yeah. It's a shame. I've forgotten the crispy onions.
0:21:32 > 0:21:34They're still in the kitchen.
0:21:36 > 0:21:40- Texture's lovely on the frangipane. - It's cooked really well.
0:21:40 > 0:21:43The savoury frangipane cut through the sweetness of everything else.
0:21:43 > 0:21:45And the sweetbread, you happy with that?
0:21:45 > 0:21:48Yeah, I think the sweetbread's good.
0:21:48 > 0:21:51Do you think grilled sweetbread's the way to kick off a banquet?
0:21:51 > 0:21:52It's quite heavy.
0:21:54 > 0:21:56Do you feel it's too rich for a starter?
0:21:56 > 0:21:59I think the occasion calls for a rich starter.
0:21:59 > 0:22:02It's a celebration, so we should be looking to impress.
0:22:02 > 0:22:05I'd give Mark's dish an eight.
0:22:05 > 0:22:07I would give it a seven.
0:22:07 > 0:22:10OK. I don't know if he got his parfait right.
0:22:13 > 0:22:14Hey, guys.
0:22:14 > 0:22:15Hey, chief.
0:22:15 > 0:22:17I forgot my crispy onion garnish, so
0:22:17 > 0:22:19pretty gutted about that.
0:22:20 > 0:22:25Lee is also racing against the clock to plate up his fine raw beef,
0:22:25 > 0:22:27beetroot and milk curd starter.
0:22:27 > 0:22:30With eight elements to his mission milk dish,
0:22:30 > 0:22:31the pressure is on
0:22:31 > 0:22:33and he has a problem.
0:22:33 > 0:22:35- Oh, you- BLEEP.
0:22:35 > 0:22:37I burnt my breadcrumbs.
0:22:37 > 0:22:40I left it just one slight second, and they went a bit black.
0:22:43 > 0:22:47He works on the raw beef base, scraping off layers of bavette.
0:22:47 > 0:22:50There's a fair few elements going on.
0:22:50 > 0:22:51Yeah, a bit pushed for time as well.
0:22:51 > 0:22:53Lee, how you getting on?
0:22:53 > 0:22:55Yeah, a little bit under pressure, chef.
0:22:55 > 0:23:00Onto a vintage milk crate, he presses his raw beef into the casing...
0:23:00 > 0:23:03That's it. Time's up, Lee.
0:23:03 > 0:23:06..followed by his rescued beef dripping breadcrumbs.
0:23:06 > 0:23:10With the casing removed, he sprinkles on diced, pickled mouli...
0:23:10 > 0:23:13That's two minutes over your allotted time.
0:23:13 > 0:23:15..smoked beetroot gel
0:23:15 > 0:23:16and discs.
0:23:17 > 0:23:20Next, he pipes on the egg yolk puree.
0:23:20 > 0:23:22With the clock ticking,
0:23:22 > 0:23:23he arranges the pickled mouli discs
0:23:23 > 0:23:26and garnishes with foraged herbs...
0:23:26 > 0:23:28Right, we're coming up to five minutes now.
0:23:28 > 0:23:32..before finally adding his raw mini milk curds to the tray.
0:23:36 > 0:23:38What do you think, boys?
0:23:38 > 0:23:39It's fun, isn't it? It's cool.
0:23:39 > 0:23:41Let's go and taste it.
0:23:43 > 0:23:44So, Lee, first dish up.
0:23:44 > 0:23:46You happy?
0:23:46 > 0:23:49Overall, I'm happy. I'm just a little disappointed that I
0:23:49 > 0:23:50wasn't up on time, you know?
0:23:54 > 0:23:57- It's really herby. It's really tasty.- Yeah.
0:24:00 > 0:24:02This is the pickled mouli.
0:24:02 > 0:24:03That is, yeah.
0:24:03 > 0:24:06The pickled mouli's really good. It brings everything together.
0:24:06 > 0:24:10This is the smoked beetroot gel. Do you think that's smoky enough?
0:24:10 > 0:24:11For me, yes.
0:24:11 > 0:24:14- Definitely smoked, that.- Yeah.
0:24:14 > 0:24:16With the raw beef, it's not like chewing on a raw piece,
0:24:16 > 0:24:19- the way he has ground it up. - It's quite creamy, almost.
0:24:19 > 0:24:22The breadcrumbs, are they the texture that you were looking for?
0:24:22 > 0:24:24Yeah. The soft beef on the bottom,
0:24:24 > 0:24:27and I think you get that crunch from the breadcrumbs.
0:24:27 > 0:24:29So we pretty much devoured this,
0:24:29 > 0:24:32- but we've still got the milk. - It doesn't even need the milk.
0:24:32 > 0:24:35But if it doesn't have the milk, then does it lose its story?
0:24:36 > 0:24:38Do you feel that the WI will get your message?
0:24:38 > 0:24:41As it's called mission milk, they'll understand that
0:24:41 > 0:24:43it's to do with the dairy farmers.
0:24:43 > 0:24:45If I was good to score this, I'd have to give it a nine.
0:24:45 > 0:24:47The beef's exceptional. My only
0:24:47 > 0:24:49question would be whether it needs the milk or not.
0:24:49 > 0:24:53I'd give this an eight. Don't see it opening the banquet.
0:24:59 > 0:25:00Hi, guys.
0:25:00 > 0:25:02How did it go?
0:25:02 > 0:25:04It was all right. I was a little bit
0:25:04 > 0:25:07- disappointed that I wasn't up on time. Nervous?- Yeah.
0:25:07 > 0:25:09- Yeah?- I know, I know. I am.
0:25:09 > 0:25:11Yeah, I just want to find out now.
0:25:17 > 0:25:18Hello, chefs.
0:25:18 > 0:25:20How are you feeling?
0:25:20 > 0:25:22Nervous.
0:25:22 > 0:25:24Matt, I'm going to start with you.
0:25:24 > 0:25:27Your sowing and growing with flavours of onion,
0:25:27 > 0:25:30cocoa nib, malt soil and turnips.
0:25:30 > 0:25:33I thought the presentation was really pretty.
0:25:33 > 0:25:34I think it fits the brief.
0:25:34 > 0:25:37I love the idea of the little watering can.
0:25:38 > 0:25:40However...
0:25:41 > 0:25:44..I felt after two mouthfuls, it was all very samey.
0:25:46 > 0:25:49I felt all the onions were cooked very similar.
0:25:51 > 0:25:54When you watered over the garden,
0:25:54 > 0:25:56it sort of made it a little more sloppy.
0:25:56 > 0:25:58I just felt the dish needed work.
0:26:00 > 0:26:02Mark,
0:26:02 > 0:26:05for your chicken liver parfait,
0:26:05 > 0:26:07crispy sweetbreads, rosehip jam,
0:26:07 > 0:26:10and frangipane.
0:26:10 > 0:26:12The presentation I think is really clever.
0:26:12 > 0:26:15I think it really did look like a jam tart.
0:26:16 > 0:26:19And I like the idea of starting the banquet with a
0:26:19 > 0:26:21cup of tea, because every meeting the WI have,
0:26:21 > 0:26:23they start with a cup of tea.
0:26:24 > 0:26:26However...
0:26:28 > 0:26:29..I found the dish really rich,
0:26:29 > 0:26:32and I think even myself would struggle to eat that dish
0:26:32 > 0:26:35and then three more courses afterwards.
0:26:36 > 0:26:38And you forgot an element.
0:26:38 > 0:26:39A chef of your standing,
0:26:39 > 0:26:43you shouldn't be forgetting things at this level of your career.
0:26:43 > 0:26:45Lee,
0:26:45 > 0:26:48for your mission milk with raw beef,
0:26:48 > 0:26:50smoked beetroot and milk curd.
0:26:50 > 0:26:54I was really worried about serving raw beef.
0:26:54 > 0:26:56But the way you presented it,
0:26:56 > 0:26:58I think you really pulled it off.
0:27:00 > 0:27:02The milk curd I thought was really tasty.
0:27:02 > 0:27:04I could really taste the thyme,
0:27:04 > 0:27:06and I think it worked together with the dish.
0:27:06 > 0:27:07However...
0:27:09 > 0:27:11..I found the beef slightly bland.
0:27:11 > 0:27:14I just felt it needed a little bit more seasoning.
0:27:14 > 0:27:18Lee, for me, this dish, it has legs in this competition.
0:27:18 > 0:27:21But you need to deliver the message in a clear way.
0:27:23 > 0:27:25Maybe underneath, a little picture of your nan,
0:27:25 > 0:27:29just so people can get that connection from you to the dish.
0:27:30 > 0:27:32So to the scores.
0:27:34 > 0:27:36Matt...
0:27:41 > 0:27:43..I'm going to give you a five.
0:27:44 > 0:27:45Mark...
0:27:51 > 0:27:53..I'm going to give you a five as well.
0:27:56 > 0:27:58Lee...
0:28:03 > 0:28:04..I'm giving you a seven.
0:28:06 > 0:28:10You are the most up-and-coming chefs in London and the south-east
0:28:10 > 0:28:13and it needs to be seen on the plate.
0:28:13 > 0:28:14Thank you very much.
0:28:14 > 0:28:16I'm speechless...
0:28:16 > 0:28:19I'm really disappointed with my starter score.
0:28:19 > 0:28:22I thought it was balanced well enough, but Daniel didn't agree.
0:28:22 > 0:28:24You did not deserve five. No way.
0:28:24 > 0:28:26Getting seven for my first course,
0:28:26 > 0:28:28I feel a bit more confident about the fish course now.
0:28:28 > 0:28:31Really gutted with the five for my starter.
0:28:31 > 0:28:34I have to make sure I deliver for him for the rest of the week.