Central Judging Great British Menu

It's judgement day. Fourth-time competitor Richard Bainbridge...

This time's different. I'm going all the way.

..is up against newcomer Pip Lacey.

There has to be a woman at the banquet

and I'm going to make sure it's me.

The Michelin-starred rivals are battling

to represent the Central region in the national finals.

The more it goes on, the more nervous...

-The pressure builds.

-Yeah.

The ultimate goal - to cook

at the Women's Institute centenary banquet at London's Drapers' Hall.

Ensuring their dishes reach the high standards of the WI

is a guest judge, Helen Carey.

Former National Chair of the Women's Institute,

-she knows what's expected.

-What a tribute to the organisation.

Richard's never won through to the finals,

so the pressure's on to impress the judges

and get all the way to the banquet.

I don't know if you're really fully prepared

to be going in that chamber later on today.

No, I don't think I am.

Pip is also out for glory, but the newcomer has a lot to prove.

I really do honestly believe that my main is better than yours.

Only the finest chef will continue in the competition.

They're not as good as I've done it before.

-RICHARD SIGHS

-Sometimes the pressure gets to you.

The chef going forward is...

Newcomer Pip, protegee of veteran Angela Hartnett,

has had a mixed week, winning the starter course

and earning a 10 for her main, but her dessert scored poorly.

After dessert, I felt a bit down, even though I was through.

Coming this far now's given me more of a drive to go and win it.

I don't want second place today.

-Good luck, Pip.

-Good luck.

-Have a good one.

Richard has cooked for the judges before,

but never been crowned Central champion.

This year, he's determined to win through to the banquet.

I don't want to be that guy who keeps coming back

and doesn't get anywhere. For me, this is all or nothing.

Are they more critical when they judge you

because you've been here before?

-They're comparing your last time, last time...

-Um...

..last time, the time before that...

I hope not cos then that just would not be a fair competition, would it?

Judges Prue Leith, Oliver Peyton and Matthew Fort

are examining the chefs' menus.

Rich and Pip. This is Rich's fourth time here.

I wonder if he's a little bit worried today.

Pip - she's Angela Hartnett's head chef.

I mean, she'll be desperate to knock him out.

-It's going to be a battle royal today.

-Mmm.

-Rich, how are you feeling?

-Nice to see you again. Nice to be back.

LAUGHTER

I'm hoping I've learnt something every time I've come in.

I'm sure you're feeling the pressure

-but it is all about the cooking on the day.

-PRUE:

-And Pip, welcome.

-What happened with the pudding?

-Richard didn't get it.

There's a few things I can change. I think it'll be better.

I cannot overemphasize the importance of this banquet.

It's up to you to make it the great thing it's got to be,

so very good luck.

-Thank you.

-Good luck.

-Thank you.

They terrify me cos they've sent me home so many times.

I don't know if you're really fully prepared

to be going in that chamber later on.

No, I don't think I am but I don't want to think about it too much.

Richard is first up with his starter,

inspired by the lyrics of the WI anthem, Jerusalem.

Lamb loin, parsley sponge and Jerusalem artichoke three ways

only scored him a 6,

so he needs a higher score today.

This means so much to me

and I'm nervous because I want to perform as good as I can do

and I don't want to slip up and have to go home again.

Didn't Richard say your starter was more like a main?

Yeah, but I still believe it's delicate enough

to be a starter at a banquet.

I'm going to put some raw slices of artichoke on the dish

with a bit of lemon juice

cos he said it needed a little bit of acidity to lift it.

The chefs will also be marked by guest judge Helen Carey.

A long-serving member and former chair

of the National Federation of Women's Institutes,

she understands the WI's high standards.

-Welcome, Helen.

-Thank you very much.

-The judges' chamber.

Nice to be here.

You're about to come up to celebrate 50 years, if I'm correct?

-Of my personal membership?

-Yes.

-Yes.

Well, this banquet is to celebrate 100 years of the WI.

Isn't that fantastic that we've been going that long

and that you're having a banquet for us?

-I think that's such a privilege.

-Are you a cook?

-I am a cook, yes.

-I love food!

-What we're looking for is amazing-looking food.

But it must be exquisite.

Wouldn't that be wonderful if we could give some 10s?

In the kitchen, Richard is ready to plate his starter.

-Did I just see you put some plates in the oven then?

-Yeah.

Criticized for cold dishes in the week,

Richard has heated his specially designed bowls.

First in is Jerusalem artichoke puree and slow-poached egg yolk

which veteran Richard Corrigan felt was too rich for a starter.

I really believe it is banquet-worthy

and I really hope the judges get this one.

Next, unusual microwaved parsley sponge,

baked Jerusalem artichoke and pearl barley.

Richard adds lamb loin and garnishes with crispy lamb fat,

parsley oil, shaved truffle and crispy Jerusalem artichoke peel.

The new addition of sliced raw artichoke is next, topped with herbs.

Lovely.

-Thank you.

-First ones out.

Happy?

I think, with the hymn playing, it's a lovely way to start a banquet.

# And did those feet

# In ancient time

-# Walk upon England's...

-#

-Jerusalem!

-I love the idea of the entire room...

-Joining in.

-..joining in.

-Oh, they would.

I think they would think it was absolutely fantastic.

I think there's some lovely rich flavours there but it's not heavy.

I'm really surprised at how nice the parsley sponge is.

It's fresh and it's got a slightly springy texture.

What about the egg yolk? You've still put it on.

I think it's an integral part of the dish. Without it...

-I think it needs to be there. I think it adds that richness.

-Good.

The one thing that worried me was the egg yolk,

-but I think it works very well.

-A really delicious thing to eat.

That... Really well done, I think.

And you know, as much as I do,

-that your heart and soul is in every single dish.

-Yeah.

And you just hope that they get the dishes as much as you got them.

It's like a magical box -

you're not quite sure what tastes you're going to have next.

The lamb is really tasty. This is a really lovely dish.

Pip's Wine Deer? venison dish

was the highest-scoring starter in the week,

so she's sticking with the same recipe of venison carpaccio,

chicken and venison sausage,

parsnip puree and pickled onion and red cabbage.

How do you feel now you're dressing four plates for the judges?

Yeah, it's pretty tough.

Tweaking her presentation slightly,

Pip lays pickled cabbage around the outside of the plate,

while Richard helps brown her sausages.

Nerve-racking, especially the first course

cos it's a bit fiddly plating it.

Thinly-sliced carpaccio is fanned into a flower shape,

seasoned with salt and vinaigrette

and topped with pickled onion pieces.

Richard wanted a little bit more of a stronger pickle on those onions.

I did pickle them a bit more.

There's not a lingering taste which I think will be all right.

She thinly slices the sausages...

-I've got two minutes.

-..and gets Richard to pour the parsnip wine.

Parsnip puree is dotted on the sausage pieces

and the dishes are served on woodland mats.

-Happy?

-Yep. Thank you very much.

Oh, my goodness.

-Well, isn't it pretty?

-I think I just wandered into Sherwood Forest.

-Do you think there was a lot of raw meat on that plate?

-It looks pretty.

I don't think they'll see it as a plate of raw meat. Well, I hope not!

That's a large plateful of raw meat.

Deer carpaccio can be pretty tasteless.

The meat in this dish does not have flavour.

And the bits of acidity from the cabbage and the onion,

they're not powerful enough to focus the dish.

I did the sausages slightly thinner so they sit on the plate better.

Yeah.

-MATTHEW:

-The world's smallest liver sausage.

-Yes.

But they are potently flavoured.

Now, let me talk to you about parsnip wine.

-This is absolutely sensational.

-Stop trying to be so nice.

-Let us just be correct. It's wrong!

-It's not a disaster, this dish.

It's a really lovely idea.

-Do you think it's better than what you done for Richard?

-I hope so.

-Not good enough for the WI.

-And I think not good enough for a banquet.

Richard is first with his fish course, Home And Country,

of smoked trout, plum and pickled cucumber.

Inspired by the WI's principles of using home-sourced produce,

it scored an 8 in the week.

Richard has to impress again today or he's going home.

Do you think it's going to get better than an 8?

The judges are very different to Richard Corrigan.

It's a different pressure now.

Richard's oven-smoking his fish with the discarded plum stones,

inspired by the WI's waste-not-want-not approach.

You could really use oak. It's not there to get much flavour from it.

-It's just using up things.

-Yeah.

First into fishing tins is sliced plum, whey jelly,

nasturtium leaves and pickled cucumber.

The trout has been oven-smoked with lardo, a cured pork fat,

and bee pollen. But there's a problem.

-Happy?

-No, my fish is overcooked.

-How much overcooked?

-A lot.

There's such a fine line in between fish being perfect and overcooked

and I'm really gutted about that and it's knocked me for six a bit.

Richard must continue plating up

and hope the overcooking hasn't also made the fish too smoky.

He finishes with buttermilk mousse and dill oil,

serves on boards and covers with fly-fishing baskets.

Thank you.

-Annoyed?

-Yeah.

Sometimes the pressure gets to you.

Oi... Oh, and there's something else inside.

Big smell of smoke.

He actually used the plum stones to smoke it

-because that means throwing nothing away.

-Absolutely, yes.

What do you think happened?

Just been in there too long, so it's overcooked.

The smoking is quite strong

and so you've effectively lost all flavour of the trout in there.

-I think it's oversmoked and it's overcooked.

-HELEN:

-It IS overcooked.

I don't think the whey jelly adds anything to it.

-You can't really taste any delicious lardo flavour at all.

-No.

-You want it to be perfect for the judges cos it means so much.

-Yeah.

I'm not happy with it full stop, to be honest.

I like the flavour but there's only one flavour and that's smoked fish.

-Yes.

-I'm expecting a great deal more from this.

-I think we're all a little let down, aren't we?

-Yeah.

For her fish course, inspired by her grandma, Pip is smoking haddock

and serving a deep-fried potato hotpot,

which veteran Richard wasn't keen on. Pip's sticking to her guns

but is having trouble with the potato element today.

Batter's just not quite there on the top, so...

I'll put them back in.

As the undercooked batter fries, Pip must continue plating up.

First onto her grandma's traditional plates is pickled cucumber.

Richard overcooked his fish which can only help me in some ways, so...

In the back of my head, I was thinking,

"Oh, he's made a mistake," then I went and did it.

But it's pushing me on as well.

A relieved Pip adds her rescued battered hotpot next.

A lot better. I should have just cooked them

-a bit longer in the first place.

-She's refining her presentation

by serving the smoked haddock in two pieces.

Next is lemon puree.

-Cucumber vinegar is served in individual shakers.

-OK, thank you.

-Well done. Happy?

-I think so.

-MATTHEW:

-Well, well.

"Grandma lived next door and often made us smoked fish for tea

"but she loved to overseason, so we'd all shout, 'Grandma!'"

It looks so much better than it did the other day.

I think that was a really nice touch

-that they're your nanny's plates.

-Yeah.

I think it looks a bit dull.

You eat with your eyes and you sort of go, "Oh."

I think you've got to give them something memorable.

The flavour of that potato is memorable. It's wonderful.

Mmm, yummy.

I think the potato was OK, but still not as good as I've done it before.

-I'm really happy with the fish. Really moist inside, so...

-Yeah.

-OLIVER:

-The fish is delicious.

-Mmm.

I think the fish is absolutely perfectly cooked.

Now, I think the vinegar is terrific. It tastes so of cucumber.

I like the vinegar, I don't see why it's necessary.

At the halfway point, the chefs are moving onto their mains,

as the judges discuss their scores.

I think they really took the brief to heart.

I've certainly got a 9 or 10 at the top end

and I think we've all agreed on that.

The bottom...I'm wavering between a 5 and a 6.

-They are neck and neck.

-I do think both these chefs

are going to come up with outstanding dishes in the afternoon.

I wouldn't like to bet on who's going to win.

For their main courses,

both Michelin-starred chefs scored 10s in the week.

They have to plate perfection again today.

Are you worried you might not cook it as perfect

-as then it won't be the 10 that you got?

-Of course.

I panic and worry myself

that it's not going to be as good as the last time, but...

I do honestly believe that my main is better than yours, so we'll see.

Pip's first with her canned rabbit stew

with potatoes and pickled vegetables,

inspired by the WI's history of preserving.

Controversially, the judges will heat it themselves,

in honour of the Institute's belief in home cooking.

Richard was all right waiting for the food to be cooked,

-but do you think the judges will be all right to wait?

-I'm hoping.

Three minutes goes pretty quickly, so... And don't we just know it!

Pip's staying with her winning recipe

and hopes attention to the brief

and the fun factor will appeal to the WI...

-Hello, chefs.

-..in particular, guest judge Helen.

-Well, I've been a WI member for nearly 50 years.

-Wow.

And I've led the organisation, so I know a bit about it.

Just a little bit!

I'm really impressed with the research you've done

-because how do you sell the WI on a plate?

-Yeah.

-It's not easy.

-You don't have to tell US that.

Even my mum's now joined the WI

to try and get the insider view for me, so...

-Wish her luck.

-Thank you.

How's it going inside the judges' chamber?

Well, some better than others. Mixed, you know...

But on the whole, we're really interested in the food

and what you've done with the brief.

-You're still hungry?

-I've left plenty of room.

-Good.

-Anyway, good luck.

-Bye-bye.

Pip is serving a green bean and shallot salad

and deep-fried rabbit beignets as side dishes for her rabbit stew.

If you need anything, give me a shout.

Can you do my dessert for me?

Richard gets Pip's cast-iron hotplates into her boxes.

Her presentation is a homage to old-fashioned haybox cooking,

a technique used for stews and championed by the WI.

The rabbit stew, set in rabbit sauce, is served in cans with instructions.

Take these and place in front of the judges and they can read it.

OK, go, go, go.

-Well done. High five.

-Thanks for your help. Cheers.

My goodness gracious me.

It's an outrage having to cook your own food.

We're meant to be sitting here getting fat

and passing opinions, you know.

-It's fun.

-Come on, let's do it.

-Oh.

-Oh.

-Oh.

-Oh.

-Hang on. Turn on your timers.

I just hope they get the idea of it

and they're not sitting there for ten minutes with the timer,

trying to work out what's going on.

-OLIVER:

-I think this little beignet needs eating now.

-Ooh.

-Mmm, that's good.

There's quite a dash of mustard in there, isn't there?

-Not just a dash either.

-TIMER BEEPS

THEY LAUGH

-Stop!

-Do a bit of stirring.

I can just see that scene - alarms going off all over the place,

-beep, beep, beep.

-Wouldn't it be lovely?

-HELEN:

-Members might find it quite entertaining.

-TIMER BEEPS

-I'm cooked.

I hope it's warm inside when they do it.

It's amazing how it's cooked perfectly.

-The rabbit is beautifully cooked.

-The sauce is delicious.

-I am surprised.

-HELEN:

-I think the vegetables are delicious.

One of the things that works unexpectedly well are the hazelnuts.

-Yes!

-That sort of lovely crunchy bit in there.

-The more it goes on, the more...

-The pressure builds.

-Yeah.

It just shows a great level of skill.

It's a very, very fine piece of cooking.

I would give it a very, very high mark.

After messing up his fish course, Richard can't afford any mistakes.

He has to score another 10 for his poussin and roasted vegetable main.

You're only as good as your last meal.

I didn't do well on my fish course,

but this is going to be the one for me.

The dish is named Betty In The Henhouse, after a WI magazine article

and inspired by the Institute's support for home-reared poultry.

Like Pip, Richard's not making any changes.

I'm desperate to cook this one as well as I cooked it for Richard

and that's my main focus at the moment.

First, Richard plates his vegetables -

roasted onions and carrots, confit parsnips,

broad beans, pearl barley risotto and samphire.

Do you think it's going to be elevated enough for the banquet?

Yeah, I'm just trying to give them some theatre

and a great plate of tasty food.

Pip helps by pouring the herb gravy into serving jugs.

The deboned poussins with sausage meat and chutney stuffing

are served in the henhouse, in eggshell cloches.

Yeah.

-LAUGHTER

-Wow! Betty's Henhouse.

-That is a cool looking thing.

-PRUE:

-Oh, I love it!

-Oh.

-That is how I cooked it for Richard so, if that's not good,

then, you know, I haven't got it.

-One, two, three. Yay!

-Ooh.

-Pretty as a picture.

Ooh, it's stuffed inside. Look at that.

-I think it's a delicious stuffing.

-HELEN:

-The stuffing is lovely.

I think the flavour from the stuffing

is overwhelming the meat itself.

But it has to be because there wouldn't be much flavour.

Except for the gravy which I think is absolutely delicious.

-Love pearl barley.

-PRUE:

-I think it's perfect.

-I think it hits the brief.

-And the sense of humour?

-I think so. It makes me giggle.

-Yes.

-MATTHEW:

-Do you think that the WI members

would be raising a cheer over this dish?

Well, I think the way it's served actually is quite impressive.

I think the whole thing is beautifully executed

and then dramatic as well. I love it!

Pip is first to plate her dessert of chiboust -

a set custard, flavoured with pureed scone,

apple and pear jam and clotted cream ice cream.

Her take on a traditional scone scored just five in the week,

with veteran Richard advising against the deconstructed dish.

Are you making any changes to the dessert?

I'm serving the tea in a teapot,

a little scone on the side of the saucer.

Do you think you've made enough changes or...

Hopefully it's better than a 5 today, so...

First on her plate is apple, pear and ginger jam,

scone bases and scone crumbs.

The chiboust, with more jam hidden inside, sits on top,

with clotted cream ice cream on the side.

-So, tea in these?

-Yeah, tea in there.

Richard pours warm milk into teacups.

Crisp scone tuiles go on next

with a new mini scone served with the teacups.

I think it looks...elegant.

-That's it.

-How do you feel?

-HELEN:

-It looks rather exciting.

-PRUE:

-Oh, I love the cups.

-Is it a "sc-on" or is it a "sc-oan"?

-I say, "Sc-on".

-I say, "Sc-oan".

That little scone on the side - did you try it?

Yeah, I didn't want to put a big scone on there

cos it just seems pointless to the rest of the dessert,

so, yeah, just a little one.

Why did she bother to make the little scone at all

because, frankly, it's very dry?

Actually, I'm not very good at scones myself.

-I think Pip isn't very good at scones either.

-Really?

-Well...

Is there anything that you're worried about on that dish?

The chiboust. That's my one worry

-cos Richard just didn't like it, so...

-Yeah.

I think that Richard Corrigan may have been right about the chiboust.

-Yeah.

-Horrible.

-And the tea is absolutely horrid.

-HELEN:

-I don't know why it's got milk in it.

-It would have been much better without milk.

-Yes.

The only thing nice on the plate was the ice cream.

I'm afraid to say I think that Pip's just "scone" too far this time.

-LAUGHTER

-Oh!

-Oh, dear!

Richard's dessert is inspired by the women in his life -

his version of his nanny's trifle

and a cocktail inspired by his sister, with props made by his wife.

It scored his second 10 of the week,

moving Richard to tears when he served it.

I'm proud of my family and all the effort that's got to here.

This is the one that means loads to me.

The judges will mix the Victoria sponge cocktail themselves -

vanilla gin, strawberry syrup

and buttercream mousse, which Richard has tweaked.

What's better than a 10? You can't get better than a 10.

It was a little bit on the difficult side to drink,

so I've tried to lighten it slightly.

He finishes his trifle with cream, freeze-dried raspberries,

chocolate popping candy and baby mint.

Milk jam is spooned onto miniature summer fete tables,

with the trifle on top,

covered with summer fete tents.

OK, let's do it.

HE SIGHS

That was good. And I didn't cry!

-There's still time.

-Yeah, there is.

Oh, look at that! I love it. Look at the little bunting.

-HELEN:

-I know, isn't it lovely?

-Yes!

-Oh, wow!

-Wow!

Is that as good as when you served it to Richard?

Yeah, yeah, I believe so.

-MATTHEW:

-I think we should make the cocktail as well.

-Oh, it's gin.

-Yes.

-I put it all in.

-Oh, I can smell the vanilla.

-What a lot of fun.

-The buttercream mousse...

-It looked lighter,

so I think it'll make it easier to drink.

-It tastes remarkably like sponge.

-I love it.

-Is this strictly necessary?

-Yes!

It's quite fun to be able to say, "Cheers" to people, isn't it?

I put my heart and soul in. I could not give any more.

I think the trifle is pretty well perfect.

-I'm finding it absolutely delicious.

-It's gorgeous.

It's got the raspberries which add the tartness, it's got the custard,

it's got the cream, it's got the hundreds and thousands.

It's got WI written all over it.

I think this would go down very nicely at a banquet.

-This is the worst bit of the whole week.

-Butterflies, big time.

-Yeah.

We've eaten some absolutely cracking good food.

There were a couple of whacking lows

and about four dishes which were absolutely superb.

I don't think, this week, I could have done any more than I've done.

All I can do now is have my fingers crossed and hope, really.

I'm in such a good mood today that I have actually given three 10s.

I can think of two that would really, really honour the WI.

Welcome, chefs. How are you feeling?

-Nervous.

-Yeah, really nervous.

-I've been here before, so...

-This is your fourth time in the competition.

I know, I know.

Well, I can tell you that we have had some amazing dishes

that were really worthy of appearing at the banquet.

Indeed, we awarded nine 10s today.

But I can tell you the chef going forward...

..is...

-..Rich.

-LAUGHTER

-Oh, brilliant!

-I think we're as relieved as you are.

-I knew I could do it eventually!

-LAUGHTER

Pip, how does it feel?

I'm gutted, but I'm really happy for him, really happy for him.

Rich, I can tell you,

I think your lamb starter was amazing

and I gave that a 10.

But I also love your trifle and I thought that was amazing

and I gave that a 10 too.

Brilliant, thank you.

Pip, commiserations.

You know, your DIY rabbit was absolutely superb.

I gave it a 10.

-Thank you.

-Listen, thank you both.

-Rich, you've done it!

-LAUGHTER

Over the moon. I'm really happy. Um...

All I can say is I am massively relieved

that Rich's food was good enough to win today.

DIAL TONE

-Hello?

-Hi, Mum, it's Richard.

-I've done it and I'm going to finals.

-Ooh!

Oh, darling, that's just wonderful. You've done so well!

-Thanks, Mum.

-Oh, I'm so proud of you.

It's starting to sink in how gutted I am

but I definitely feel really proud on how much I put into it.

Would I come back?

Probably, yeah, cos that's my sort of fighting spirit.

-You won and you're a worthy winner.

-Cheers.

The idea that I can now go home

and tell my wife and little Holly that...

..Daddy's done it.

Yeah, that's what I'm waiting for.