0:00:04 > 0:00:07This year on Great British Menu...
0:00:07 > 0:00:09Slightly nervous of you with that saw.
0:00:09 > 0:00:11Oh...
0:00:11 > 0:00:13..the chefs are competing to become ambassadors
0:00:13 > 0:00:17for contemporary British cooking.
0:00:17 > 0:00:20He did say modern, Chef. Yeah. Come on, baby. Come on, baby.
0:00:20 > 0:00:22The pressure in the kitchen is ridiculous.
0:00:22 > 0:00:26It's easy. It's only cooking.
0:00:26 > 0:00:30In the year the nation celebrated the Queen's 90th birthday,
0:00:30 > 0:00:33the chefs are paying tribute to the everyday great Britons
0:00:33 > 0:00:37she's honoured for their extraordinary achievements.
0:00:37 > 0:00:40The prize - to cook at the ultimate banquet,
0:00:40 > 0:00:43held at the country's most iconic building -
0:00:43 > 0:00:45the Palace of Westminster.
0:00:47 > 0:00:51Here, the chefs must showcase the coming of age of British cuisine.
0:00:51 > 0:00:53Going for gold all the way, mate.
0:00:53 > 0:00:55But first our eager newcomers...
0:00:55 > 0:00:58No! I'm here to get a dish to the banquet.
0:00:58 > 0:01:01I'm gunning for a ten. This one's going to smack him in the chops,
0:01:01 > 0:01:03I reckon. It's anyone's game, really.
0:01:03 > 0:01:05And returning chefs...
0:01:05 > 0:01:08Ha-ha! I'm feeling the pressure.
0:01:08 > 0:01:11..have to impress our formidable team of veterans...
0:01:13 > 0:01:15Oh, you're joking. Stressful, isn't it?
0:01:15 > 0:01:19..who are expecting nothing but perfection.
0:01:19 > 0:01:21It was pretty much faultless.
0:01:21 > 0:01:22I'm sure he's talking about me.
0:01:23 > 0:01:24It was amazing.
0:01:25 > 0:01:27That was a stunning dish.
0:01:30 > 0:01:33One little mistake... Wow.
0:01:33 > 0:01:34..could be catastrophic.
0:01:47 > 0:01:49This year, our chefs have travelled the UK
0:01:49 > 0:01:51to meet the everyday British people
0:01:51 > 0:01:54who've made a remarkable difference...
0:01:54 > 0:01:55Put it in the oven!
0:01:55 > 0:01:58..to their country and to their local communities.
0:01:58 > 0:02:01Man overboard!
0:02:01 > 0:02:04Since her coronation in 1953,
0:02:04 > 0:02:08thousands of people have been given honours by the Queen.
0:02:08 > 0:02:11Lucky enough to meet the Queen. You must be really proud. I am.
0:02:11 > 0:02:14I received a British Empire Medal. Wow.
0:02:14 > 0:02:17Taking inspiration from these great Britons,
0:02:17 > 0:02:20the chefs must celebrate the evolution of British food
0:02:20 > 0:02:23during the Queen's reign.
0:02:23 > 0:02:24I can't criticise this dish.
0:02:24 > 0:02:28Their challenge - to present a legacy...
0:02:28 > 0:02:31Look at you. ..of this new Elizabethan age.
0:02:34 > 0:02:40This week, competing to represent the Northwest...
0:02:40 > 0:02:44Matt Worswick, the reigning regional champion.
0:02:44 > 0:02:46Competition's always tough,
0:02:46 > 0:02:48but this year I want to get all the way to the banquet.
0:02:49 > 0:02:53Kim Woodward, the Savoy Grill's first-ever female head chef.
0:02:54 > 0:02:56I've already made history in my career.
0:02:56 > 0:02:58Now it's time to stand out in the competition,
0:02:58 > 0:03:00and take my dishes all the way to the finals.
0:03:00 > 0:03:06And Adam Reid, a protege of former GBM winner Simon Rogan.
0:03:07 > 0:03:09I cook at the highest level every day,
0:03:09 > 0:03:14and I want to prove that my food can get me through to the banquet.
0:03:14 > 0:03:17Judging this week is one of Britain's most revered chefs.
0:03:17 > 0:03:19I've been here before.
0:03:19 > 0:03:22How are you guys feeling? Are you ready? It's daunting, isn't it?
0:03:23 > 0:03:25A former banquet winner...
0:03:25 > 0:03:26It's not like a normal kitchen.
0:03:26 > 0:03:28The pressure is really, really hard.
0:03:28 > 0:03:31Kim, are you worried that Matt's been here already?
0:03:31 > 0:03:33Not worried at all.
0:03:33 > 0:03:36..who's held two Michelin stars for almost 20 years.
0:03:36 > 0:03:38Phil Howard.
0:03:41 > 0:03:43Morning, chefs. Morning.
0:03:43 > 0:03:45How are we? Nervous, now.
0:03:46 > 0:03:48So, Matt, made it to the final last year.
0:03:48 > 0:03:51Are you ready to try and trump that performance?
0:03:51 > 0:03:54I need to try and impress you this week. So the pressure's on now.
0:03:54 > 0:03:58Good, good. Kim, made big history in your current position -
0:03:58 > 0:04:00a phenomenal achievement. Thank you.
0:04:00 > 0:04:02Are you confident that you're going to have a similar impact in the
0:04:02 > 0:04:05competition this year? Absolutely. I look forward to it. Thank you.
0:04:05 > 0:04:08Adam, worked and trained under Simon Rogan.
0:04:08 > 0:04:10Are you confident to do justice to him?
0:04:10 > 0:04:12Yeah, and hopefully I can emulate his success.
0:04:12 > 0:04:14Good luck. Thank you.
0:04:19 > 0:04:20I feel a bit sick.
0:04:22 > 0:04:23First is Matt Worswick.
0:04:23 > 0:04:26He almost made it to last year's banquet,
0:04:26 > 0:04:29when his fish course was shortlisted in the finals.
0:04:31 > 0:04:33I see you've got your leather armour on.
0:04:33 > 0:04:35I got it made especially for this occasion, so...
0:04:35 > 0:04:36You must feel one up on the others,
0:04:36 > 0:04:39at least, because you're back in your comfort zone.
0:04:39 > 0:04:41Yeah, I've been here before. So, hopefully, that gives me the edge.
0:04:41 > 0:04:43What's the story behind your whole menu?
0:04:43 > 0:04:46So I wanted to showcase classic British nostalgic dishes,
0:04:46 > 0:04:49and bring them up to date with a fun, modern interpretation,
0:04:49 > 0:04:51using the finest of British ingredients.
0:04:51 > 0:04:53So this dish is liver and onions.
0:04:53 > 0:04:56This evokes a sense of nostalgia for me. I grew up on this.
0:04:56 > 0:04:59So I've got some lovely ox liver.
0:04:59 > 0:05:01I'm going to cook that sous-vide then I'm going to blowtorch it,
0:05:01 > 0:05:03so you still get the roasted flavour
0:05:03 > 0:05:04but it's a lot more precise with the cooking.
0:05:04 > 0:05:07I'm going to use some bone marrow,
0:05:07 > 0:05:09I'm going to make a beef gravy. Some onions, by the looks of things.
0:05:09 > 0:05:12Plenty of onions. Absolutely. Red onions, where are they going?
0:05:12 > 0:05:14I'm just going to roast these in a bit of beef marrow fat,
0:05:14 > 0:05:16nice and caramelised.
0:05:16 > 0:05:19I'm going to do some crispy shallots as well, plenty of texture.
0:05:19 > 0:05:23Maris Piper potatoes to make a really decadent mashed potato,
0:05:23 > 0:05:25but not the lumpy one that me mam used to make...
0:05:25 > 0:05:28Yeah, yeah, yeah. Nice and refined, that's the idea.
0:05:28 > 0:05:31I look forward to seeing it. Good luck. Thanks very much.
0:05:31 > 0:05:32Matt's liver and onions is a classic dish.
0:05:32 > 0:05:34I'm just not sure it can be transformed
0:05:34 > 0:05:36into something contemporary.
0:05:36 > 0:05:39Is he actually going to be able to produce a dish that's worthy
0:05:39 > 0:05:40of a first course in a banquet?
0:05:40 > 0:05:42That's the big question.
0:05:42 > 0:05:44Next is Kim Woodward,
0:05:44 > 0:05:48a newcomer to the kitchen with an exotic box of ingredients.
0:05:49 > 0:05:51Morning, Kim. Morning.
0:05:51 > 0:05:52You good? Great.
0:05:52 > 0:05:54Let's hear about the whole menu.
0:05:54 > 0:05:58I've put together four courses that will give you the impact
0:05:58 > 0:06:00of what Britain and its great Britons have shown
0:06:00 > 0:06:03over the years of the Queen's lifetime.
0:06:03 > 0:06:06Great-looking box of goodies. So the starter is called the BOT.
0:06:06 > 0:06:08This is the British Overseas Territories
0:06:08 > 0:06:11that the Queen is head of state to. Where are we talking?
0:06:11 > 0:06:13We're talking around about the Caribbean,
0:06:13 > 0:06:15so we're talking about the Cayman Islands, Bermuda...
0:06:15 > 0:06:16Certainly exotic. Yes.
0:06:16 > 0:06:18So what I'm going to do is start off
0:06:18 > 0:06:21with a langoustine broth with some fresh ginger, some sugar cane,
0:06:21 > 0:06:26and the king crab legs are going to be used as the garnish in the bowl.
0:06:26 > 0:06:28The langoustine broth will be poured all over it.
0:06:28 > 0:06:30The sea trout will be curing in rum, sugar and time.
0:06:30 > 0:06:32I'm making a hummus with coconut milk
0:06:32 > 0:06:35and then using some seaweeds around.
0:06:35 > 0:06:36OK.
0:06:36 > 0:06:38How are you going to get coffee into this starter?
0:06:38 > 0:06:42The coffee gives a nice element to the langoustine broth.
0:06:42 > 0:06:44It actually balances the sweetness of it.
0:06:44 > 0:06:46OK. That's interesting.
0:06:46 > 0:06:51Matt, you've got ox liver, Kim's got king crab legs.
0:06:51 > 0:06:53When you've got something like that to work with,
0:06:53 > 0:06:55it's always a head start. Does that put the fear in you?
0:06:55 > 0:06:57All those flavours to liaise together,
0:06:57 > 0:06:59it's going to take a lot of skill.
0:06:59 > 0:07:02I'm very excited to see what Kim comes up with.
0:07:02 > 0:07:03Me too. Good luck. Thank you.
0:07:05 > 0:07:07Kim's got some phenomenal ingredients there.
0:07:07 > 0:07:10Luxurious, exotic king crab legs - you don't get better than that.
0:07:10 > 0:07:12And I'm really expecting her to
0:07:12 > 0:07:14produce something fantastic with them.
0:07:14 > 0:07:16Finally, it's Adam Reid,
0:07:16 > 0:07:20another first-timer who's out to make a great impression.
0:07:20 > 0:07:21Morning, Adam. How are you doing?
0:07:21 > 0:07:23Very good, chef. Lots of spices.
0:07:23 > 0:07:26Well, the starter, yeah, it's called From Pakoras to the Palace.
0:07:26 > 0:07:27The inspiration was taken
0:07:27 > 0:07:30from a family friend, called Laila Remtulla,
0:07:30 > 0:07:34who's been awarded an MBE for services to the food industry.
0:07:34 > 0:07:36Important-looking lady.
0:07:36 > 0:07:39Yeah, absolutely. She started off cooking the elements that I've taken
0:07:39 > 0:07:41for this dish from her kitchen at home.
0:07:41 > 0:07:43She has African and Indian heritage.
0:07:43 > 0:07:45So it's basically composed of three snacks.
0:07:45 > 0:07:48Each one's going to be served with its own accompaniments.
0:07:48 > 0:07:49There's going to be a little samosa on there.
0:07:49 > 0:07:52The filling is going to be spiced cabbages.
0:07:52 > 0:07:54It's going to be bound with some goat's curd.
0:07:54 > 0:07:56Some pakoras, made with seafood.
0:07:56 > 0:08:00So you've got some lovely langoustines, diver-caught scallops,
0:08:00 > 0:08:04and there'll be some Morecambe Bay brown shrimps in there as well.
0:08:04 > 0:08:06Fantastic. The third element is a lamb bateta champ.
0:08:06 > 0:08:08A lamb what?
0:08:08 > 0:08:11Bateta champ. It's basically lamb, minced, spiced and flavoured,
0:08:11 > 0:08:13and they're going to be deep-fried.
0:08:13 > 0:08:16It all sounds, you know, different, interesting. Good luck.
0:08:16 > 0:08:19Adam's From Pakoras to the Palace -
0:08:19 > 0:08:21effectively it's a trio of canapes.
0:08:21 > 0:08:25I've eaten Simon Rogan's canapes. Adam is his protege.
0:08:25 > 0:08:27I think they are, without a doubt,
0:08:27 > 0:08:29the best canapes produced in the country,
0:08:29 > 0:08:31so I've got great expectations from this dish.
0:08:34 > 0:08:36As they get to work on their starters,
0:08:36 > 0:08:39the hot topic in the kitchen is this year's challenge.
0:08:39 > 0:08:43I looked at the brief and I knew immediately what I wanted to do.
0:08:43 > 0:08:46So, you seem quite confident about the brief, the starter?
0:08:46 > 0:08:47That's the trick, isn't it?
0:08:47 > 0:08:50Act confident and everything else will come with it.
0:08:50 > 0:08:54The thing with my dish is that it's very, very British but, you know,
0:08:54 > 0:08:56the task that I've got is to make it gastronomic.
0:08:56 > 0:08:58There's a lot of processes in it.
0:08:58 > 0:08:59Yeah. I'm a bit under the cosh at the moment,
0:08:59 > 0:09:01to be honest with you, so...
0:09:01 > 0:09:03Does that mean shut up? Yeah. Pretty much, yeah.
0:09:06 > 0:09:11Matt's modern interpretation of the home-cooked classic liver and onions
0:09:11 > 0:09:12is complex.
0:09:14 > 0:09:16He blowtorches his ox liver...
0:09:18 > 0:09:22..and then cooks it sous-vide along with the potatoes for his mash.
0:09:22 > 0:09:24It's a really modest dish,
0:09:24 > 0:09:25and I'm trying to incorporate
0:09:25 > 0:09:27really modern techniques to bring it up to date.
0:09:27 > 0:09:30That's why I'm running round sweating.
0:09:30 > 0:09:35Matt Worswick is executive chef at Thornton Hall in Cheshire.
0:09:35 > 0:09:36OK. Table five.
0:09:37 > 0:09:42He gained his first Michelin star in his own right at just 26.
0:09:42 > 0:09:45And, after getting all the way to last year's finals,
0:09:45 > 0:09:50he's hoping to triumph again with dishes inspired by retro classics.
0:09:50 > 0:09:55I developed my menu by trying to come up with a great British menu
0:09:55 > 0:09:57for, I suppose, great British people.
0:09:57 > 0:09:59Service!
0:09:59 > 0:10:02If you can evoke memories in food, it becomes much more than food.
0:10:04 > 0:10:07To reminisce about the home-cooked dishes he grew up with,
0:10:07 > 0:10:10Matt went back to Liverpool to meet his uncle Terry,
0:10:10 > 0:10:15who is also a chef and one of Matt's earliest inspirations.
0:10:15 > 0:10:17I used to work away all the time, when I came home,
0:10:17 > 0:10:19me mam used to make me liver and onions.
0:10:19 > 0:10:22For me, the smell, the first smell of the onions,
0:10:22 > 0:10:24you know you're going to get liver and onions.
0:10:24 > 0:10:26When you walk into the house, you think, "Ahh, I'm home."
0:10:26 > 0:10:29But I'm going to try and recreate that sense of nostalgia
0:10:29 > 0:10:31with my liver and onions.
0:10:31 > 0:10:33So if you want to come and try it.
0:10:33 > 0:10:35I won't pull any punches. THEY LAUGH
0:10:38 > 0:10:41What I needed to do is make my dish
0:10:41 > 0:10:45taste exactly the same, if not better, than the original.
0:10:49 > 0:10:50I'm walking through the door.
0:10:50 > 0:10:52It's great.
0:10:52 > 0:10:54Thank you very much. Fantastic.
0:10:54 > 0:10:56You've done it. That's a load off.
0:10:56 > 0:10:58THEY LAUGH
0:10:58 > 0:10:59There's only two things missing.
0:10:59 > 0:11:01Me mam and dad.
0:11:05 > 0:11:07In the kitchen, Matt's working hard
0:11:07 > 0:11:10to create layers of onion textures and flavours.
0:11:12 > 0:11:16He adds shallot rings to a pickling mix with coriander and fennel seeds.
0:11:17 > 0:11:20Then roasts baby red onions with bone marrow and thyme.
0:11:22 > 0:11:27Next, he starts work on his crispy shallots, cooking them in butter,
0:11:27 > 0:11:30and then he begins caramelising his slow-cooked onions.
0:11:30 > 0:11:33You're looking a little bit out of control here - do you need a hand?
0:11:33 > 0:11:35No, organised chaos.
0:11:35 > 0:11:38Just got a lot to do, so I'll push myself as much as I can this time.
0:11:38 > 0:11:40Liver and onions, how hard can it be?
0:11:40 > 0:11:43That's why I'm trying to use every possible technique
0:11:43 > 0:11:45to try and make it as refined as possible.
0:11:47 > 0:11:50Adam is working on the delicate pastry for his samosas,
0:11:50 > 0:11:52which has to be rolled, layered,
0:11:52 > 0:11:56then baked before being used to enclose his cabbage filling.
0:11:56 > 0:11:59It's made by cooking red and white cabbage with spices,
0:11:59 > 0:12:03then combining the pickled mustard seeds and goat's curd.
0:12:04 > 0:12:07I don't work in a curry house, so I don't usually make samosas,
0:12:07 > 0:12:08but you've got to push yourself,
0:12:08 > 0:12:10that's what the competition is about.
0:12:10 > 0:12:12What are you most concerned about? Getting it done.
0:12:16 > 0:12:20Adam Reid is the head chef at Simon Rogan's restaurant, the French,
0:12:20 > 0:12:25in Manchester's historic Midland Hotel, which boasts a contemporary,
0:12:25 > 0:12:27imaginative cooking style.
0:12:27 > 0:12:31What I bring is enthusiasm, energy and the drive to get things right.
0:12:31 > 0:12:34I don't accept anything less than the best.
0:12:34 > 0:12:36Service.
0:12:36 > 0:12:39Adam's starter is inspired by his family friend Laila...
0:12:39 > 0:12:42Hello, Adam, how are you?
0:12:42 > 0:12:45..who was awarded an MBE for services to food.
0:12:45 > 0:12:47Laila started up her own company
0:12:47 > 0:12:5140 years ago by selling home-made bhajis.
0:12:51 > 0:12:54It must be nice recognition to say you've gone so far.
0:12:54 > 0:12:57Yes. It is. Hard work pays.
0:12:57 > 0:13:01And you have to believe in the things you do.
0:13:01 > 0:13:04Adam wanted to get Laila's seal of approval for his samosas.
0:13:06 > 0:13:09I can really taste the pickled mustard.
0:13:09 > 0:13:12The mustard seed, yes. Really beautiful.
0:13:12 > 0:13:15You are a clever one. I couldn't have done better than that.
0:13:16 > 0:13:17Perfect.
0:13:21 > 0:13:25Adam moves on to the filling for his bateta champ,
0:13:25 > 0:13:27a popular East African snack
0:13:27 > 0:13:30inspired by Leila's Tanzanian heritage.
0:13:30 > 0:13:32What have you got in here?
0:13:32 > 0:13:34It's basically fried mince and onions.
0:13:34 > 0:13:35You've got lots of herbs in there.
0:13:35 > 0:13:37We've got Leila's own garam masala mix.
0:13:37 > 0:13:39Her family's secret recipe.
0:13:39 > 0:13:41Can I have a taste? Absolutely.
0:13:41 > 0:13:43This is going to be rolled up into a ball,
0:13:43 > 0:13:46packed inside some potato, and then deep-fried.
0:13:46 > 0:13:47So it is coming out like
0:13:47 > 0:13:50a back to front Scotch egg without an egg in it.
0:13:50 > 0:13:52Is there going to be enough refinement in there?
0:13:52 > 0:13:56Yes, I think so, yeah. Crack on.
0:13:56 > 0:13:58Also taking inspiration from overseas
0:13:58 > 0:14:01is Adam's fellow newcomer Kim.
0:14:01 > 0:14:05Her starter celebrates ingredients from
0:14:05 > 0:14:07Britain's overseas territories in the Caribbean.
0:14:07 > 0:14:10She's working on the lime and rum cure for her trout
0:14:10 > 0:14:13and making a chickpea and coconut hummus,
0:14:13 > 0:14:16which will be served in a langoustine broth.
0:14:16 > 0:14:18Feels quite tense in the kitchen, I would say.
0:14:18 > 0:14:21Especially for me and Adam - we're new at this.
0:14:21 > 0:14:24And obviously Matt, I think he's flying, so, you know, good for him.
0:14:27 > 0:14:29A protege of Gordon Ramsay,
0:14:29 > 0:14:33Cheshire-born Kim Woodward is the first woman to head up the kitchen
0:14:33 > 0:14:38of the prestigious Savoy Grill since it opened in 1889.
0:14:38 > 0:14:40Two ham followed by one ham, one fish.
0:14:40 > 0:14:42CHEFS SHOUT IN REPLY
0:14:42 > 0:14:45I'm a female chef who's broken boundaries already,
0:14:45 > 0:14:48and I want to bring that mind-set to the competition.
0:14:48 > 0:14:49Kim must make sure the dishes
0:14:49 > 0:14:53live up to the reputation of the historic restaurant
0:14:53 > 0:14:55where she runs a team of 35 chefs.
0:14:56 > 0:14:59So when I'm in the kitchen, everyone knows it.
0:14:59 > 0:15:01Can you guys put some salt in here or what?
0:15:01 > 0:15:05But even at the helm of one of London's most iconic establishments,
0:15:05 > 0:15:07Kim hasn't forgotten her roots.
0:15:07 > 0:15:11She returned to her home city of Crewe to pay a visit to
0:15:11 > 0:15:13the catering college where her culinary journey began.
0:15:14 > 0:15:17Being back has brought back amazing memories.
0:15:17 > 0:15:20This is where I started, 18 years ago.
0:15:20 > 0:15:22I knew back then the kitchen was for me.
0:15:22 > 0:15:25Wanting to inspire a new generation,
0:15:25 > 0:15:28Kim served up a sample of her starter
0:15:28 > 0:15:30to the aspiring young chefs.
0:15:32 > 0:15:34Yeah, it is real nice.
0:15:34 > 0:15:37The trout and hummus are lovely, absolutely, so flavourful.
0:15:37 > 0:15:38So, do you think I'm on to a winner?
0:15:38 > 0:15:41Yes, absolutely delicious - good luck.
0:15:44 > 0:15:46With plate-up fast approaching,
0:15:46 > 0:15:49Kim's concentrating on her langoustine broth...
0:15:50 > 0:15:53..which must be perfectly clarified and balanced in flavour
0:15:53 > 0:15:56to meet Phil's exacting standards.
0:15:57 > 0:16:01So this has the coffee, the ginger and the sugar cane,
0:16:01 > 0:16:04with the langoustine bodies, a dash of rum.
0:16:04 > 0:16:06Can I taste? Yes, go ahead.
0:16:06 > 0:16:10So I plan to bring all the flavours of the Caribbean to this dish.
0:16:10 > 0:16:13You're going to whisk me away to one of those delicious, exotic islands.
0:16:13 > 0:16:15I hope so. Look forward to it.
0:16:15 > 0:16:17Thank you.
0:16:17 > 0:16:21Last year's finalist Matt is first to plate his modern reinvention
0:16:21 > 0:16:23of the British classic liver and onions.
0:16:27 > 0:16:31Determined to go a step further this year and cook at the banquet,
0:16:31 > 0:16:34he's brought in a centrifuge to make his beef gravy.
0:16:34 > 0:16:36The high-speed rotation
0:16:36 > 0:16:38will clarify his veal and onion stock.
0:16:42 > 0:16:45But there's a problem.
0:16:45 > 0:16:49You all right, mate? It's BLEEP. It's not having it? Error.
0:16:49 > 0:16:50Try plugging it in.
0:16:52 > 0:16:54Matt is having a few issues with modern technology.
0:16:54 > 0:16:56Bringing it into a pressurised environment.
0:16:56 > 0:16:59I'm sure he will overcome it. I hope.
0:16:59 > 0:17:00Maybe I don't hope.
0:17:04 > 0:17:05Ha-ha! Yes!
0:17:05 > 0:17:07Matt's back on track,
0:17:07 > 0:17:11but he's still got lots of elements to bring together.
0:17:12 > 0:17:14He finishes his crispy shallots...
0:17:14 > 0:17:17and then chars his bone marrow.
0:17:17 > 0:17:20Matt, are you blow torching everything for the dish?
0:17:20 > 0:17:21A few of them, Chef.
0:17:21 > 0:17:24I'm trying to incorporate the roasted taste right the way through.
0:17:25 > 0:17:29Union flags cover dry ice and dehydrated burnt onions,
0:17:29 > 0:17:34which will be activated at the table by pouring over jugs of beef gravy.
0:17:37 > 0:17:39He pipes his mashed potato into bowls,
0:17:39 > 0:17:41followed by caramelised onion...
0:17:43 > 0:17:45..liver and gravy...
0:17:45 > 0:17:48roasted baby red onions, pickled shallots,
0:17:48 > 0:17:50charred bone marrow...
0:17:50 > 0:17:52So, Matt, how are you looking? Are you ready?
0:17:52 > 0:17:53Yes, I think I am, yes.
0:17:53 > 0:17:56A few finishing touches now.
0:17:56 > 0:17:58..and a generous garnish of crispy shallots.
0:18:00 > 0:18:03Finally, Matt seasons with dehydrated onion ash.
0:18:05 > 0:18:07You OK, do you need anything?
0:18:07 > 0:18:10I need you to take one of the boxes up to the pass.
0:18:15 > 0:18:16Made it to the finish line, Matt.
0:18:16 > 0:18:18Yep.
0:18:18 > 0:18:20For theatre and to produce an enticing aroma,
0:18:20 > 0:18:24Matt pours the rest of the gravy into his boxes.
0:18:24 > 0:18:27The smell of roasted onion, like when me mam used to make.
0:18:27 > 0:18:28Guys, what do you think? Threatened?
0:18:28 > 0:18:33No. It looks appetising. See what it tastes like.
0:18:33 > 0:18:37Let's go and taste it, then.
0:18:37 > 0:18:39What do you think, Kim?
0:18:39 > 0:18:41It looks like a lot of onions.
0:18:41 > 0:18:43OK, let's have a look at the liver.
0:18:45 > 0:18:48You chose two very specific ways to cook the liver.
0:18:48 > 0:18:50Firstly, the blowtorch.
0:18:50 > 0:18:51Then in a water-bath.
0:18:51 > 0:18:54Have they contributed significantly to the end result? I think so.
0:18:54 > 0:18:57The liver, it's... It does melt in the mouth.
0:18:57 > 0:18:59Yeah, I'm growing to like liver now I've tasted that.
0:18:59 > 0:19:02It's a very good liver.
0:19:02 > 0:19:04Used the sous-vide technique on the potatoes.
0:19:04 > 0:19:07Has that achieved what you are hoping for?
0:19:07 > 0:19:09Yes, nice and creamy, not lumpy.
0:19:13 > 0:19:15The pickled onions hits me straightaway.
0:19:15 > 0:19:17What about you? I've just got one of those
0:19:17 > 0:19:20caramelised, roasted onions and they are delicious.
0:19:20 > 0:19:22I just think that mash is a little bit heavy for a starter.
0:19:22 > 0:19:25And the bone marrow has got sufficient presence?
0:19:25 > 0:19:26I like the bone marrow on a dish
0:19:26 > 0:19:29because it gives an element of the beef again.
0:19:29 > 0:19:32- As an individual element, I don't really get the bone marrow.
0:19:32 > 0:19:35Matt, give it a score. I'd be happy with anything above a seven.
0:19:35 > 0:19:37OK.
0:19:39 > 0:19:43Kim is next up to the pass with her complex starter,
0:19:43 > 0:19:45celebrating the wealth of exotic ingredients
0:19:45 > 0:19:49from the British Overseas Territories.
0:19:49 > 0:19:51How are we doing?
0:19:51 > 0:19:52How was it? I don't know.
0:19:52 > 0:19:55What did you think? I thought it was lovely, mate.
0:19:55 > 0:19:57Really delicious. How are you doing, Kim?
0:19:57 > 0:19:59I feel like I'm all over the place.
0:19:59 > 0:20:03Kim still has to make her chickpea crackers.
0:20:03 > 0:20:04She blends some of the rum
0:20:04 > 0:20:06and coffee-flavoured langoustine broth
0:20:06 > 0:20:11with chickpea and cornflour, ground coriander and cumin.
0:20:11 > 0:20:16Then Kim ladles the mix into small pans.
0:20:18 > 0:20:20But the crackers aren't crisping up.
0:20:20 > 0:20:24If I can't get these crackers perfect, I won't be serving them.
0:20:26 > 0:20:27I just need it super, super hot.
0:20:28 > 0:20:30I'm just going to keep trying.
0:20:36 > 0:20:38Have you sorted your crackers? Yeah.
0:20:38 > 0:20:39Are you on time?
0:20:39 > 0:20:40I think so.
0:20:42 > 0:20:45Oi! Calm down, it's not that bad!
0:20:45 > 0:20:48Next, Kim prepares her coconut hummus.
0:20:48 > 0:20:52It's first into her bowls, intended to represent a Caribbean seabed,
0:20:52 > 0:20:54along with seaweed.
0:20:54 > 0:20:57Then she plates the rum-cured sea trout,
0:20:57 > 0:21:00king crab meat and the sea vegetables,
0:21:00 > 0:21:03followed by the problematic chickpea crackers.
0:21:03 > 0:21:05Good there, Kim, do you need anything doing?
0:21:05 > 0:21:07No, I don't need your help.
0:21:09 > 0:21:11Next, sweet potato crisps,
0:21:11 > 0:21:14deep-fried chickpeas and coconut shavings.
0:21:15 > 0:21:18Kim places her bowls on sandy beach trays.
0:21:18 > 0:21:22The island feel, what the BOT is all about.
0:21:22 > 0:21:25Finally she pours her langoustine broth into bottles.
0:21:25 > 0:21:27Have you got a message to put into that bottle?
0:21:27 > 0:21:30Yeah, not a lot of people know what the BOT is.
0:21:30 > 0:21:33I've actually done a little description.
0:21:37 > 0:21:39BOT.
0:21:39 > 0:21:41MATT: It looks great. Yeah, it looks really pretty.
0:21:41 > 0:21:43Let's go and try.
0:21:45 > 0:21:46OK, BOT.
0:21:46 > 0:21:48So this dish brings together ingredients
0:21:48 > 0:21:51from the 14 British Overseas Territories.
0:21:51 > 0:21:54- They all share the same head of state, the Queen.
0:21:54 > 0:21:55- I presume this is just to get poured?
0:21:55 > 0:21:57Yep, just in the bottom there.
0:21:57 > 0:21:59It's a soup, so I presume you fill it up.
0:22:04 > 0:22:07You've got coffee, coconut, sugar cane.
0:22:07 > 0:22:09Has that given you the flavour you were looking for?
0:22:09 > 0:22:12For me, it's come out as a nice balance.
0:22:12 > 0:22:15It's quite bitter, is that a note from the coffee?
0:22:15 > 0:22:16I don't know whether it is,
0:22:16 > 0:22:19but there's definitely some bitterness in there.
0:22:20 > 0:22:22This, I think, is a chickpea-based cracker.
0:22:22 > 0:22:24Yes, that's what I've done. I wanted that crunch.
0:22:24 > 0:22:26Are you happy with the hummus?
0:22:26 > 0:22:28I think it's a great little boost for the whole dish.
0:22:30 > 0:22:34Once it is mixed with the consomme, almost like a muddy water.
0:22:34 > 0:22:35King crab legs.
0:22:37 > 0:22:39Have you done them proud?
0:22:39 > 0:22:41Yeah, I didn't want to do too much to them.
0:22:41 > 0:22:43I like them to show off themselves.
0:22:43 > 0:22:45I think you lose the crab a little bit. Yeah.
0:22:45 > 0:22:47Let's have a mark.
0:22:47 > 0:22:49I think I would give myself between seven and eight.
0:22:49 > 0:22:51OK.
0:22:53 > 0:22:58Adam is last up to the pass with his starter From Pakoras to the Palace.
0:22:59 > 0:23:01Hey, guys. How was that?
0:23:01 > 0:23:04Yeah, I'm happy. I mean, there's always room for improvement.
0:23:06 > 0:23:10Adam makes his pakoras by mixing diced langoustine tails,
0:23:10 > 0:23:13scallops and browned shrimp with chilli, coriander,
0:23:13 > 0:23:17onion and a paste of coriander, chilli and garlic.
0:23:18 > 0:23:20He then deep-fries them.
0:23:20 > 0:23:22So, Adam, are you ready? Yes.
0:23:22 > 0:23:24As I'll ever be.
0:23:24 > 0:23:27Whether my food is refined enough for Phil, only time will tell.
0:23:29 > 0:23:31Adam finishes his bateta champ,
0:23:31 > 0:23:34coating the balls of spiced minced lamb with mashed potato,
0:23:34 > 0:23:40before pane-ing in flour, egg and semolina, and deep-frying.
0:23:40 > 0:23:44He shallow fries the spiced cabbage and goat's curd samosas,
0:23:44 > 0:23:48before decorating his traditional Indian tiffin boxes with flowers.
0:23:48 > 0:23:51So, Adam, are you about ready? Yes, we're looking good.
0:23:51 > 0:23:54Adam puts dates, poached in tamarind,
0:23:54 > 0:23:56into dishes to serve with his samosas.
0:23:58 > 0:24:00Next, he add saffron-infused cultured cream
0:24:00 > 0:24:04with chopped anise hyssop, parsley and mint,
0:24:04 > 0:24:05to eat with the bateta champ.
0:24:08 > 0:24:11Finally, a chilli-tomato dressing for the pakoras.
0:24:11 > 0:24:13Adam's presentation is complete.
0:24:18 > 0:24:20How do you guys feel?
0:24:20 > 0:24:22It looks exciting. Can't wait to try. Very colourful.
0:24:22 > 0:24:24Absolutely. Let's go.
0:24:28 > 0:24:31I think the idea of the snacks is quite fun.
0:24:31 > 0:24:32- This is a samosa.
0:24:35 > 0:24:37Nice crunch on the outside, beautiful.
0:24:37 > 0:24:39I think it is quite mild.
0:24:39 > 0:24:42The combination of the cabbage and the spices,
0:24:42 > 0:24:44the balance is what you were after?
0:24:44 > 0:24:47Yes, it's got lots of flavour in there,
0:24:47 > 0:24:48you've got the goat's curd
0:24:48 > 0:24:50in rather than paneer, which is a bit more intense.
0:24:51 > 0:24:52Pakora with tomato...
0:24:54 > 0:24:56Pakora, you've taken langoustines,
0:24:56 > 0:25:00one of the greatest ingredients that this country has got to offer.
0:25:00 > 0:25:01Have you done them justice?
0:25:01 > 0:25:04I think they do the dish justice.
0:25:04 > 0:25:07I think for a quality ingredient like scallop and langoustine,
0:25:07 > 0:25:10it gets a bit lost.
0:25:10 > 0:25:13So let's have a look at the bateta champ with cultured cream.
0:25:16 > 0:25:20Fantastic combination, lamb and mint, you get it straightaway.
0:25:20 > 0:25:23Last but not least, I want a mark.
0:25:23 > 0:25:25At least a seven.
0:25:25 > 0:25:26OK.
0:25:33 > 0:25:35How was it? I think it went OK.
0:25:35 > 0:25:37It will never be quite as perfect as you want it to be.
0:25:38 > 0:25:41This year the competition is a lot tougher.
0:25:41 > 0:25:43You want to get off to a good score.
0:25:50 > 0:25:52One down, three to go.
0:25:52 > 0:25:55So, Matt, we'll start with you and your liver and onions.
0:25:56 > 0:26:00It's a classic thing, it's the kind of thing I like, we all like to eat.
0:26:00 > 0:26:03Shallots were sweet, delicious, as were the onions.
0:26:03 > 0:26:06Mash was rich, the gravy delivered.
0:26:06 > 0:26:07The dry ice was a nice touch.
0:26:10 > 0:26:12The negatives were that I just didn't feel
0:26:12 > 0:26:16that all the technique that went in behind the scenes
0:26:16 > 0:26:20delivered the result that you were hoping for.
0:26:20 > 0:26:22And perhaps just in the presentation.
0:26:22 > 0:26:25You just piled so many shallots and onions over the top
0:26:25 > 0:26:27that you kind of lost that finesse.
0:26:29 > 0:26:34Kim, your dish of British Overseas Territories,
0:26:34 > 0:26:36the idea really worked well with the brief.
0:26:38 > 0:26:41Trout can be a bit lacklustre and unexciting.
0:26:41 > 0:26:43The curing worked well with that.
0:26:43 > 0:26:47Some great texture in the dish, the crisps and the crackers, loved them.
0:26:47 > 0:26:51But what I found frustrating was that I wanted to indulge
0:26:51 > 0:26:55in the king crab leg. You should have left it as a larger piece.
0:26:55 > 0:26:57I felt the flavour of the langoustine broth
0:26:57 > 0:26:59was a little bit confused.
0:26:59 > 0:27:02I liked the chickpeas in the dish, but the problem with the puree -
0:27:02 > 0:27:05you'd gone to all the lengths of making the consomme,
0:27:05 > 0:27:07but inevitably you end up with a slightly unattractive,
0:27:07 > 0:27:10sort of cloudy liquid at the bottom of the bowl.
0:27:11 > 0:27:14Adam, your dish From Pakoras to the Palace.
0:27:16 > 0:27:18With the pakora you've chosen
0:27:18 > 0:27:21to put these phenomenal ingredients in there,
0:27:21 > 0:27:22and somehow, it just didn't deliver
0:27:22 > 0:27:24what a langoustine and a scallop could.
0:27:24 > 0:27:25I would throw in some crab, too,
0:27:25 > 0:27:28which would just deliver the flavour a little bit more.
0:27:28 > 0:27:31The truth was that it was a fun thing to eat.
0:27:31 > 0:27:35Well executed, brief-led, fun cooking.
0:27:36 > 0:27:39Well done. Thank you.
0:27:39 > 0:27:41For the scores...
0:27:42 > 0:27:43Matt...
0:27:45 > 0:27:47..I'm going to give you a score
0:27:47 > 0:27:49of seven.
0:27:51 > 0:27:53Kim...
0:27:53 > 0:27:55I'm going to give you a score
0:27:55 > 0:27:58of six.
0:27:58 > 0:28:00Adam...
0:28:00 > 0:28:02I'm going to give you a score
0:28:03 > 0:28:06..of eight. Well done.
0:28:06 > 0:28:08Everything to play for.
0:28:08 > 0:28:11Looking forward to seeing what you've got to deliver.
0:28:11 > 0:28:13Well done. Well done.
0:28:13 > 0:28:15Disappointing, obviously.
0:28:15 > 0:28:16It just means I have to bring it
0:28:16 > 0:28:17for the next couple of courses coming up.
0:28:17 > 0:28:20The amount of running around I did, I'm happy with a seven.
0:28:20 > 0:28:23I was hard pushed to get it finished in time,
0:28:23 > 0:28:25so seven is a decent score.
0:28:25 > 0:28:28Took a big risk and it came off.
0:28:28 > 0:28:32I'm ecstatic. It could have gone either way.
0:28:32 > 0:28:36But obviously Phil liked it, gave me an eight, and I'm over the moon.
0:29:02 > 0:29:05BBC Radio 2 Live In Hyde Park.