Central Starter Great British Menu

This year on Great British Menu, the country's top chefs...

-Yeah, it's crunch time now.

-..are fighting it out...

It would be fantastic to go all the way.

..to plate up perfection...

-Nice colour for an egg.

-Trying to put me off?

..for the chance to cook at a glorious banquet

marking 100 years of the Women's Institute at London's

historic Drapers' Hall, where pioneers of the WI once gathered.

Going head-to-head for the central region, Michelin-starred fourth

time competitor Richard Bainbridge,

here to prove he finally has what it takes.

I may have failed before, but this time is different.

I'm going all the way.

But he faces tough competition in fellow returning contender

Jason Hodnett.

I feel like my menu's strong and I'm taking some big risks.

But without the risks, there's no reward.

And newcomer Pip Lacey,

protege of Great British Menu veteran Angela Hartnett.

I've got the skills and the drive and I'm here to win.

Having never won his regional heat,

Richard can't afford to lose a fourth time.

-Has it failed in practice at all?

-No, it's evolved.

But will the pressure break him again?

I'm getting to a point where I'm going to lose my dignity

if I keep coming back.

The chefs are celebrating the centenary of the WI,

honouring the generations of women

who have helped shape British cuisine.

They've researched the history of the organization.

-Are you still waiting for me?

-No, you're doing all right.

You're doing all right. I'll just put the kettle on.

And taken inspiration from the women in their own families.

-As well as visiting local groups...

-Good evening!

..to create modern masterpieces

worthy of the heroines of home cooking.

That is...wonderful.

Judging the chefs this week is the most successful chef

in Great British Menu history.

I'm so nervous now about who it's going to be.

I'd quite like Marcus again because he gave me a ten on my main course.

A three-time champion who doesn't take any prisoners.

It's going to be a bit nerve-racking, whoever it is.

-Richard Corrigan.

-Good morning, chefs.

-ALL:

-Morning.

-How are you?

-More importantly, how are you?

All the better for seeing you, Chef.

First time in the competition?

-Did you come to win?

-Yeah, definitely.

Jason, what you think of that?

I think we're all in it to achieve the same thing.

I'm expecting some great food from the three of you today.

It's a big centenary year. Women's Institute. Do them proud.

-Chef.

-Chef.

-He's not an easy man to please, I'd imagine.

-He scares me a bit.

-We'll have a group hug at the end of the day.

-Come in and have one now.

THEY LAUGH

First up is returning contender, Richard Bainbridge.

He's cooked in three previous competitions,

but has never been crowned regional champion.

However, last time he competed,

he was thrown a lifeline by veteran Marcus Wareing.

Your main course was so good, you should be going to the finals.

Despite failing to get past the judging chamber,

he was given a wild card to cook his main course in finals week.

That's my wild card!

But he didn't make it to the banquet.

This year, he has to prove he's got what it takes.

-Morning, Chef.

-Morning, Richard.

-Four times.

-Yep.

-Are you good enough?

I feel more confident and more comfortable in my own food

than I've ever done before.

The inspiration for this menu?

My whole entire life has been built by inspiring women

from my grandmother to my mum.

And then just recently my beautiful Holly Hilda as well.

Well, great inspiration.

-The title of your dish?

-We All Stand For Jerusalem.

When I started looking into the WI, the hymn Jerusalem is played

and they have their meetings. It's my interpretation of the hymn.

I've got parsley sponge for the green grass

that'd be just cooked in the microwave.

The last microwaved sponge that was served to me

in the Great British Menu, I think I threw it in the bin.

In the hymn, it talks about Jerusalem

and we've got Jerusalem done various different ways.

-Jerusalem artichoke.

-Yeah.

And the puree, deep-fried, crisped,

and some barbecued artichokes.

I'm going to be using this beautiful saddle of lamb.

I'm going to be using the loin.

Lamb is a strange thing to serve as a starter.

It's only a small little bit.

If you don't eat it and go "yum-yum,"

then I haven't done my job right.

After four visits here, I want to taste some yum-yum.

Quite a complicated dish.

I'm slightly concerned for Richard.

He really can inspire with his dish.

It just might be just too much.

Next up, another returning contender, Jason Hodnett...

..whose hopes of reaching the judging chamber last year

were dashed after a catastrophe with his chocolate dessert.

He's determined to rectify his mistakes

and make it through to finals week.

Jason. Good morning. Welcome.

Tell me, title and inspiration for your dish?

Title is Mum's Chicken Stew.

What do you think, Richard? Yeah?

Chicken stew, I mean, all of the sudden I went, "Yum-yum."

So the theme of the menu is all about the principles

and values of the WI. And the strong women in my life.

My mum is my hero and a great cook as well.

Every Sunday, we used to have roast chicken.

And then to use up all the leftovers, we'd have stew on Monday.

-Everything was used.

-Absolutely, yeah.

Talk to me about your ingredients here.

We'll use the whole of the chicken.

I'm going to stuff the wing with dumpling.

I'm going to make crispy chicken skin.

Stuff the oysters and then coat them in a sage and onion powder.

So that tastes like chicken and stuffing out of the leg

and thigh meat. I'm going to make a little ballotine

or...sort of pressing.

The ballotine, is that hot or cold?

-Room temperature.

-Room temperature?

The broth is just going to bring it all together.

And the temperature of the broth?

-The broth will be boiling hot.

-Boiling hot.

And then pour it in?

-Absolutely, just to sort of bring it all together.

-OK.

If you get this right,

I honestly think it'll be a cracking dish.

-Let's hope so.

-If you get it right.

Let's put the word stew in big brackets here and go,

"Inspired by stew."

There's a lot going on.

I really hope that he does not end up in a stew making it.

Last up, newcomer Pip Lacey, a Michelin-starred head chef

for Great British Menu veteran Angela Hartnett.

Pip is confident she has the skills to go all the way.

Welcome, Pip.

First visit to the Great British Menu.

Did Angela talk you into it, did she?

It was a combined...

-decision.

-I love it.

-Yeah.

-So, title and inspiration of your dish?

The title is Wine Deer?

The Women's Institute started off in a rural community,

and after speaking to my great aunt, who grew up in a rural

community herself, she was telling me

about the abundance of deer in Nottinghamshire,

which is where I'm from. I'm using this venison loin to make carpaccio.

-OK.

-I don't think my great aunt would have had carpaccio

when she was younger, so I'm bringing it to the modern day.

There's chicken in here as well. I'm making little sausages out of that.

It's quite a meaty starter, isn't it?

So, the cabbage, the onions - what's happening there?

I'm pickling these baby onions. When I was doing the research

-of the Women's Institute, pickled onions is a classic.

-Yeah.

And the cabbage, I'm just keeping raw.

The Women's Institute used to make parsnip wine.

So I'm combining parsnips with wine as a puree

and serving a little bit of parsnip wine on the side.

-So, Wine Deer?

-Yep.

-Or could be 'Oh, Dear'.

-Hopefully not.

I think the WI stands for using up everything that's

plentiful in an area, and I think Pip has done that.

So I'm expecting some great food from Pip.

I mean, WI have very high standards and I have high standards.

So, get cooking.

As the chefs get busy in the kitchen,

they are all focused on the competition.

-I have been here three times before.

-How many?

-This is my fourth time.

I know. Just in case anybody in the kitchen didn't realise,

this is my fourth time.

I think that's what's made me feel quite at ease.

I've never gotten to the banquet, so I'm not to worry about.

I feel more at home in this kitchen than I do in my own, to be honest,

I've been here so often.

Jason, you've been here before. You cried.

Let's just get it out in the open.

Everyone keeps talking about me losing three times.

It was more of a let out of emotion than tearful.

HE LAUGHS

I'll keep telling myself that to the day I die, I think.

I think it's going to be a fun week.

Richard is cooking pearl barley

and prepping lamb loin for his starter

We All Stand For Jerusalem, inspired by the WI anthem.

His complex dish has many technical elements.

Michelin-starred Rich is anxious to impress.

Every single year, I put more and more pressure on myself.

I'm getting to a point where I'm going to lose my dignity

if I keep coming back.

Richard Bainbridge is head chef at Michelin-starred

Morston Hall in Norfolk.

Get the swede out.

Having only ever made it past the judge's chamber on a wild card,

he sees this as his last chance to prove to himself

and his family he can do it.

I'm going all the way to the banquet.

I want to go out in a blaze of glory.

Women are a massive influence in my life and I want to

do my beautiful wife and my daughter proud like they've done me proud.

Richard's mum has supported him

through four attempts in the competition.

I thought I'd bring you for afternoon tea just to say

thank you for all your hard work and help on the Great British Menu.

And this year, she's even joined the WI to help him

research the brief.

So, give me the inside goss.

Well, it's just amazing. It is as it says - so inspiring.

-Jerusalem is quite a big theme with them, isn't it?

-Yeah.

We did sing at one of the meetings I went to right at the very beginning.

As well as finally getting to the banquet,

Richard wants to make his biggest supporter proud

with his cooking too.

Mm! Delicious.

I can visualise them all at the banquet standing up singing it.

-Well, you might be there, Mum.

-I hope so.

'I'd just be so proud of him

'and I would sing my heart out to Jerusalem.'

It would be wonderful if he got through, and he does deserve to.

Every year I do it for my mum. She's never given up.

She didn't give up when I was younger. Um...

And she hasn't given up now. So I'm not going to give up either.

HE EXHALES

Richard is preparing Jerusalem artichokes three ways -

puree, crisps and barbecued.

But if he is going to make it fourth-time lucky,

he has to take some risks.

His unusual microwaved parsley

and hazelnut sponge has already raised eyebrows.

-Has it failed in practice at all?

-No, it's evolved.

It's evolved to where it is now.

But it is veteran Richard he needs to convince.

It's got that little bit of hazelnut coming through there.

That light kind of earthiness in the parsley.

Do you think the Women's Institute would

approve of sponges in microwaves?

Sponges are big for the WI and there is actually quite

a lot of documentation about them using microwaves.

Next question.

He has all the answers.

But is it just going to be good enough?

Keen to make her mark with her venison dish, Wine Deer?,

inspired by rural WI groups, is newcomer Pip.

She's pickling onions for her garnish,

reminiscent of classic WI techniques.

I'm not crying, by the way. It's the onions.

With the support of her boss, Angela Hartnett,

she's under extra pressure to impress with her menu.

I think it's a big advantage having somebody to sort of, you know,

lead you in the right way.

When it came to meeting the brief, she didn't help me.

I think she just gave me a bit of confidence.

See, with it being about inspiring women,

everyone's going to be looking at you

cos you're a lady in the kitchen to inspire them.

You can look to me if you want inspiration. It's fine.

THEY LAUGH

Scallops, gnocchi crab....

Pip Lacey used to be a graphic designer

and has only been cooking professionally for six years.

Service, please. I'd describe myself as competitive, ambitious.

And very impatient.

But having trained in some of London's finest restaurants, she now

heads up Michelin-starred Murano,

working under Great British Menu veteran Angela Hartnett.

Morning.

She's got great flavour, a good palate, you know,

and she thinks a bit outside the box.

She wouldn't be my head chef if I didn't think she was a good chef.

-And this is for which one, the starter?

-Yeah, the sausages.

So who better to give Pip feedback on her menu?

-Yeah, the chicken.

-Chicken.

And then the juniper crumb, venison liver and pancetta.

Delicious. It's really moist.

The only thing I would say is put a bit more game in.

Pip may be up against two returning competitors,

but she's determined to prove her credentials in the kitchen.

Going all the way to the banquet would mean the last six

years of hard work has really paid off.

I'd like to, you know, make myself proud and Angela proud.

You'll be fine, Pip. Great faith in you, yeah?

Pip's finishing the main elements of her dish.

Parsnip puree with wine.

She's also doing her unusual twist on carpaccio.

Instead of beef, Pip is using venison which she has seared

and coated in mustard and chervil.

What about your dish, Pip? Essentially raw venison.

There's a lot of flavour and that's what my cooking is about.

You know, bringing the best out of the produce.

So, Pip. I'm expecting great things from you.

-A woman chef, Women's Institute.

-Yep.

-Representing Angela Hartnett.

-Yeah.

-Any more pressure?

-No, I think that's enough.

-Listen, what's happening?

-I'm making sausages.

Venison sauce which is going to be going into the chicken.

Juniper crumb here. Some olives, sage and then venison liver.

That's the risk of it time-wise, just wanting to get it cooked.

I don't want to serve you raw chicken in the middle, so...

-That'd be disastrous.

-You're serving me raw venison, though.

Well, that's all right.

Also feeling the pressure is returning contender Jason.

Unfazed at being the only chef in the kitchen without a Michelin star,

he's determined to make it to the judging chamber

with a take on his mum's chicken stew.

I can really just sort of hope that it comes across as it's

supposed to, you know? And does it justice.

Jason's rolling shredded chicken, carrots

and swede into a ballotine.

And crisping up chicken skin.

The complex stew has many elements.

It would be natural to be worried at this stage.

It's not easily executed.

I've got to make sure I do it properly.

I'm the only one who can screw this.

He's battling with the time-consuming job

of deboning chicken wings.

So you've taken the bone out of most of the complete wing.

Huge, cumbersome work involved here.

I think these bits are important in making the final product better.

-Yeah.

-Then it's worth the time and effort in, you know?

-You're looking a bit stressed.

-This is Great British Menu.

-You don't want to get it wrong the second time.

-You're on time?

Yeah, I hope so.

Jason Hodnett is head chef at the Raven Hotel in Shropshire

where he serves innovative British cuisine.

Two venison, two dessert, two cheese...

After a tough week in last year's competition, he fell

apart in the dessert course, costing him a place in the judging chamber.

This year, he's determined to make amends.

To Natasha, please. Table two. Thank you.

The dessert course was a bit of a tragedy for me, really.

Having been there before, you know what to expect

but I don't think it will ever stop being pretty terrifying.

Jason's really pushing himself with a complex menu.

Hello.

And to hit the brief, he's turned to the women in his life -

his grandmother, mum and girlfriend.

Watching last year, seeing all the emotions he went through,

it was just heartbreaking.

We're all rooting for him. He's going to win!

THEY LAUGH

The heart of the WI is home cooking,

so Jason has taken inspiration from his mum and fond childhood memories.

And you always used to pull the grill open

and would pretend to stand there cooking.

When we were little,

whatever meat was left from the Sunday roast was used up on a Monday.

I've just done the same as I got older.

All of you came in from school and go, "Oh, stew tonight.

"I can smell it."

Jason needs to impress in the competition with his modern

take on his mum's stew.

So he wants approval from his favourite women.

-Gran, what do you think?

-It's really, really nice.

-I'd give it 10/10.

-Yeah?

-At the least.

-Hm, very nice.

-Do you think that does it some justice?

-It's lovely.

It doesn't look like stew but it tastes like stew.

That's what we're looking for. Good.

'Me and my family have always been very close.'

Me and my mum especially.

So, to represent her in a dish, for me,

that part of it has been really fulfilling.

In the kitchen, Jason is struggling to finish all the technical

elements of his modern take on his Mum's Chicken Stew.

Jason.

-Yes, Chef?

-Are you keeping an eye on the time?

-I am.

I'm a bit under pressure. I've only got myself to blame.

But, yeah, just trying to crack on and get every element done.

The preparation is fiddly and labour-intensive

and he's falling behind.

He's stuffed his chicken wings with dumpling.

Where did the chicken oysters go?

But still has to stuff and fry chicken oysters.

-How are you getting on, buddy?

-Stressed at the minute.

He has given himself a lot to do on this first course.

But if he pulls it off, brilliant. You know, hat goes off to him.

And the pressure is on for Richard as he is the first to plate up

his starter, We All Stand For Jerusalem.

Into his specially designed bowls goes Jerusalem artichoke puree.

And slow poached egg yolk.

Next is the controversial microwaved parsley sponge.

And lamb loin.

Pearl barley is sprinkled over and topped with Jerusalem artichoke.

-Richard, how are you doing?

-Coming up, Chef.

He garnishes with crispy lamb fat, parsley oil and shaved truffle.

Then, it's crispy Jerusalem artichoke peel and herbs.

All accompanied by the hymn Jerusalem, the theme of the dish.

JERUSALEM HYMN PLAYS

I like the idea with them all singing when it comes out.

And then as they're eating it, hopefully the dish

and all the words inside the hymn will start to unfold.

Let's taste it.

Do you think the temperature of the lamb is right?

I should have warmed my plates up a little bit before.

-I felt them when they came to the pass.

-I saw that.

Imagine everybody singing and then sort of this coming out.

-It would be like, oh...

-Underwhelmed, I suppose?

-Yeah.

I'd feel a bit let down.

Do you think the parsley sponge lived up to what it's supposed to do?

It soaks up all those flavours in there to bring all them

flavours in your mouth together.

The egg and truffle are great

but I'm just not sure about everything together.

There's so much going on.

Your egg is almost like a mayonnaise there, isn't it?

It starts to create that kind of rich sauce.

-Lamb is quite rich in its own right as well.

-Yeah, yeah, completely.

You are happy with the balance?

I think it's a really well-balanced dish

and I think it's quite luxurious.

This is his last hurrah, maybe, to try and get to banquet.

-Is it a dish that scares you?

-Not really.

Maybe this is the reason why he's never gone through.

There he is. How did you think it went, mate?

I don't know. I'll tell you at the end of the day.

Jason is next with his take on his Mum's Chicken Stew.

Already running late, just as he is about to plate up, he realises

he's lost a square stencil that is vital to his presentation.

He can't plate up without it.

-I just don't understand where the

-BLEEP!

-thing has gone.

Four minutes behind now, Jason, you are.

Let's just make another one. Don't go over time.

With the clock ticking, the stencil is found.

And Jason can finally begin to plate up,

starting with a base of carrot puree.

How long will you take, Jason?

-I'm going to be two minutes, Chef.

-OK.

Next is stuffed chicken oysters.

The chicken and vegetable ballotine

and the dumpling stuffed chicken wing.

He dots swede puree around the dish and tops with sage leaves.

We're running quite far behind now, Jason.

I'm literally one minute to the pass, Chef.

The final garnish is crispy chicken skin.

The hot broth is served on the side and the dishes are presented

on miniature dining tables.

Well done.

-My mum owes me for this one.

-I'm worried about the heats of these.

We need to taste these straightaway. OK?

You know, Jason, you ran ten minutes behind. It's quite a long time.

Did the ballotine work for you?

It was supposed to be warmed by the liquid.

OK.

I wasn't expecting the ballotine to be cold.

Was there any butter in the broth? Or anything?

No, just chicken fats and the...

-Oh, you put the chicken fat back into the broth.

-Yeah.

It just all needs to be hot so the flavours come together.

Sorry.

-What did you get?

-I think a bit of gristle.

-I'm sensing, Pip, you don't really like this dish.

-No, I don't.

THEY LAUGH

And this is the dumpling stuffed chicken wing.

It needs a touch more salt.

-A lot of work, a lot of stress.

-Yeah.

You happy with the outcome?

Not 100%.

-I think mine hits the brief more.

-I'd give him, I think, a five.

I don't even want to know what you said about mine.

Pip is last to plate up

and out to make her mark on the competition with her starter.

Inspired by her great aunt's rural upbringing.

She thinly slices her raw venison carpaccio

and fans on the plate to create a flower shape.

Need a hug?

-Well done.

-That was... Don't worry, there's no tears.

Pip seasons the carpaccio and dresses with vinaigrette.

She slices the chicken and venison sausage into discs

and places on top

and dots parsnip puree on the sausage.

Very cool and calm and collected.

Finally, she dresses with pickled onion.

And red cabbage.

The dishes are served on specially designed woodland mats.

-Name of the dish, Pip?

-The name of the dish is Wine Deer?

-Not 'Oh, Dear'.

-No, not 'Oh, Dear'. Not yet.

Can we get to the tasting room? Do you want to bring your wine?

Do you think the Women's Institute would get this dish?

I hope they would. It's what the Women's Institute first stood for.

-I don't like the sausage.

-I find the sausages slightly bland,

if I'm honest.

Do you think you have fulfilled the flavour of that sausage?

The juniper flavour is there, the liver flavour is definitely there.

Are you happy with the acidity of the pickle?

Yeah, it's not as strong as a normal pickled onion, but...

The puree is delicious.

I think it's got the sweetness of the parsnip wine in there.

I just don't know if it fully hits the brief, really.

What score would you like to give yourself?

I think I've got to fine-tune a little few things in there, so...

Seven?

Would you say this dish has put you on edge?

Mmm, no.

I would give it six, seven.

For me, I think it would probably be a six.

How do you feel?

A bit sick.

It starts to become serious now.

We'll just have to wait and see.

I think only Mr Corrigan knows the scores.

First course done.

I'm going to start with you, Richard, and your dish,

We All Stand For Jerusalem.

Despite my comments on the microwave sponge,

it was great.

The lamb...

was beautifully cooked.

But...

Putting food...

in stone-cold bowls,

I think that's unforgivable.

-Yeah.

-I wasn't convinced on the egg yolk.

I thought the Jerusalem artichoke cream was rich enough in itself.

It really looked like a dish that would be part of a tasting menu.

A main dish, at that.

Not a starter for the banquet.

Jason. Your Mum's Chicken Stew.

Absolutely no waste.

I think the Women's Institute would approve of that.

And that chicken skin, it was delicious.

But...

it didn't taste like a chicken stew.

The broth with the addition of that chicken fat was far too greasy.

The ballotine of vegetables, it was cold.

Late to the pass.

I don't think it was a very practical dish.

Pip.

For your starter, Wine Deer?,

I think the sausage could have been a bit bigger and sliced thinly.

You could have put a little bit more of parsnip puree onto it.

The pickled onions...

I think could have done with a little bit more pickle.

But...

I thought it was honest cooking

with real integrity.

I think that Women's Institute would appreciate the story of using game.

A good rural British ingredient.

And most importantly, it was a starter.

So, the scores.

Jason.

I'm giving you...

..five.

I think the pressure got to you today.

Pip.

I'm giving you a seven.

Richard.

I personally was expecting to give you a very high score

for that dish.

It did drop to a six, I'm afraid.

Points are being lost for errors,

not for the lack of real genius in those dishes.

It is very close indeed.

Goodnight, chefs.

-Well done.

-Well done.

How are you feeling?

Not great.

'Being right at the back of the pack isn't a good place to be.'

I've been there before.

I don't really want to be there for much longer.

We are obsessed with our own dishes

and it's difficult when you're told

that somebody's is better than yours.

You know, first time in.

Leading the board straight off the bat.

Shocked. Yeah, I feel shocked.

Pretty amazing.

Especially cos it beats the boys' score.

So, yeah, massive confidence boost.

Game on.

Bring on the fish course now, though.