0:00:04 > 0:00:06This year on Great British Menu...
0:00:07 > 0:00:10Deep breaths. Show time.
0:00:11 > 0:00:14..the chefs are competing to showcase
0:00:14 > 0:00:17the transformation of British gastronomy.
0:00:17 > 0:00:19You need a pair of sunglasses for that.
0:00:19 > 0:00:22Is this the backbone of Britain? For me, it is, yeah.
0:00:23 > 0:00:25I just want to smash it. Oh.
0:00:27 > 0:00:30In the year the nation marked the Queen's 90th birthday,
0:00:30 > 0:00:33the chefs are celebrating the everyday great Britons
0:00:33 > 0:00:37she's honoured for their extraordinary achievements.
0:00:37 > 0:00:39Their goal -
0:00:39 > 0:00:43to cook at a special banquet held at the Palace of Westminster,
0:00:43 > 0:00:47where their dishes must reflect the new era
0:00:47 > 0:00:50in contemporary British cooking.
0:00:50 > 0:00:52Going for gold all the way, mate.
0:00:54 > 0:00:55I'm feeling the pressure.
0:00:57 > 0:01:00One little mistake... That didn't go to plan.
0:01:00 > 0:01:02..could be catastrophic.
0:01:14 > 0:01:18This year, the chefs have travelled to meet the many great Britons
0:01:18 > 0:01:21who had been honoured by the Queen for their endeavours.
0:01:21 > 0:01:25This is the Queen's gallantry medal, that makes it super special.
0:01:25 > 0:01:27I received the Victoria Cross for my action in Iraq.
0:01:27 > 0:01:30It was the most amazing day of my life.
0:01:30 > 0:01:34Inspired by these great Britons, the chefs must demonstrate
0:01:34 > 0:01:38the transformation of British food during the Queen's historic reign.
0:01:38 > 0:01:40I can't criticise this dish.
0:01:40 > 0:01:44Their challenge, to produce a lasting legacy...
0:01:44 > 0:01:45Wow.
0:01:45 > 0:01:47..to this new Elizabethan age.
0:01:49 > 0:01:52This week, the chefs competing to become
0:01:52 > 0:01:54Welsh champion include two returners.
0:01:55 > 0:01:57Last year's winner, Adam Bannister,
0:01:57 > 0:02:00who is out to go one better this time.
0:02:00 > 0:02:03Last year I got to the finals.
0:02:03 > 0:02:07This year I feel more prepared, I've got my eyes on the banquet.
0:02:07 > 0:02:12And Phil Carmichael, determined not to be beaten by Adam a second time.
0:02:12 > 0:02:14I cooked for the judges last year,
0:02:14 > 0:02:16now I need to make sure I get through to the finals.
0:02:16 > 0:02:19I'm confident I've got the flavour in the food to get me there.
0:02:19 > 0:02:23They are both facing competition from newcomer Andrew Birch,
0:02:23 > 0:02:26a former Welsh Chef of the Year.
0:02:26 > 0:02:29This is a new brief, a new year, and this is my time to shine.
0:02:30 > 0:02:34Judging this week is a Michelin-star winning chef.
0:02:34 > 0:02:38We don't know who the judge is going to be, it's nerve-racking.
0:02:38 > 0:02:41A four-time competitor who reached the finals twice and cooked
0:02:41 > 0:02:44at the banquet. Which chef walks through the door,
0:02:44 > 0:02:46it definitely is the worrying moment.
0:02:46 > 0:02:49Let's hope they hope they like Welsh people as well.
0:02:53 > 0:02:55Michael Smith.
0:02:56 > 0:02:58Chefs, good morning. Good morning.
0:02:58 > 0:03:02Adam, how are you doing? You are the returning Welsh champion.
0:03:02 > 0:03:06I just want to try and enjoy myself and do the food I want to do.
0:03:06 > 0:03:08Phil, you were pipped at the post last year.
0:03:08 > 0:03:10Losing by one point was heartbreaking.
0:03:10 > 0:03:13So this year I'm going to give it my all and get through this
0:03:13 > 0:03:15final and represent Wales.
0:03:15 > 0:03:17Andrew. Hello. A new face to the competition.
0:03:17 > 0:03:19You're going to have to be at the top of your game.
0:03:19 > 0:03:23Last year was last year, and I'm here to prove what I can do.
0:03:23 > 0:03:27Well, good luck, guys. ALL: Thank you.
0:03:27 > 0:03:28Could have been worse.
0:03:31 > 0:03:32First, Adam Bannister,
0:03:32 > 0:03:36who's got his eyes on the banquet with a classic Welsh dish.
0:03:39 > 0:03:45Adam. Morning, Chef. Back once more. Yes. For my sins.
0:03:45 > 0:03:48What's the name of your starter? So it's called On Cawl.
0:03:48 > 0:03:50A play on words, on call, on cawl.
0:03:50 > 0:03:53I wanted to honour the National Health Service.
0:03:53 > 0:03:57My partner is a midwife, my mum is a nurse, my sister is a nurse.
0:03:57 > 0:04:01And for me, they go above and beyond every day.
0:04:01 > 0:04:06So I really wanted a dish for them, really. Cawl being a Welsh dish.
0:04:06 > 0:04:12So close to the heart. It's a soup with vegetables and lamb.
0:04:12 > 0:04:14Talk me through what you've got in your box here, Adam.
0:04:14 > 0:04:16OK, so we've got a breast of lamb.
0:04:16 > 0:04:19I'm doing pressed breast of lamb.
0:04:19 > 0:04:24And then I'm doing some crispy belly as well for a little bit of texture.
0:04:24 > 0:04:28I'm doing some cured loin and then I'm doing some poached loin
0:04:28 > 0:04:32wrapped in mint, just to make it nice and fresh and light.
0:04:32 > 0:04:35OK, and we've got some vegetables here.
0:04:35 > 0:04:40I'm just going to make a terrine. Layered potato, swede and carrots.
0:04:40 > 0:04:43Welsh cheese. Yes, I'm making a cheese custard.
0:04:43 > 0:04:45Sounds like you've got quite a lot of work on.
0:04:45 > 0:04:48You know, as I said, the NHS, they go above and beyond,
0:04:48 > 0:04:51so I felt I needed to go above and beyond as well. Good luck with that.
0:04:51 > 0:04:52Thank you.
0:04:54 > 0:04:57He's modernising this dish by using lots of technique,
0:04:57 > 0:04:59so it's a really busy starter,
0:04:59 > 0:05:03and he's got to nail every one of those techniques perfectly.
0:05:03 > 0:05:05Next, Phil Carmichael.
0:05:05 > 0:05:09Putting the disappointment of last year behind him, he's hoping
0:05:09 > 0:05:13to become Welsh champion with a box of Asian-inspired ingredients.
0:05:17 > 0:05:18Phil. Morning.
0:05:19 > 0:05:22Back in the room once more. Yes, here we are again.
0:05:22 > 0:05:25With this gentleman by your side once more. I know, yes.
0:05:25 > 0:05:29Glutton for punishment. So what's the title of this dish?
0:05:29 > 0:05:31An Indian Love Affair.
0:05:31 > 0:05:34So this is representative of the cultural diversity we have in
0:05:34 > 0:05:38Britain at the moment. And the fact that Britain loves a curry.
0:05:38 > 0:05:41It almost is Britain's national dish now, isn't it? Exactly.
0:05:41 > 0:05:45So I've got these beautiful British quails.
0:05:45 > 0:05:49I'm going to take the legs off, make a bhaji batter and then just
0:05:49 > 0:05:53cover that in a batter, deep fry them. Roast the quail on the crown.
0:05:53 > 0:05:55And what else do we have in here?
0:05:55 > 0:05:57A couple of beautiful mangoes, some ginger,
0:05:57 > 0:05:59I thought I'd make a mango chutney puree.
0:05:59 > 0:06:02Sort of cut through the richness of the tomato sauce with the lentils.
0:06:02 > 0:06:04And some little pastry poppadoms.
0:06:04 > 0:06:07How is this dish going to be elevated to honour those
0:06:07 > 0:06:08great Britons?
0:06:08 > 0:06:11It is going to be elevated by the precision I'm going to do.
0:06:11 > 0:06:14It's going to be simple, beautiful cookery. Good luck with it.
0:06:14 > 0:06:15Thank you very much.
0:06:18 > 0:06:20I love that he's trying to represent the UK's diversity.
0:06:20 > 0:06:24I'll be interested to see how he can skilfully use those spices
0:06:24 > 0:06:28and not overpower the delicate flavour of the quail.
0:06:30 > 0:06:34Finally, newcomer Andrew Birch with a box of traditional ingredients.
0:06:39 > 0:06:44Andrew. Hello, Michael. Welcome to the kitchen. Thank you very much.
0:06:44 > 0:06:46A little bit nervous, but looking forward to it.
0:06:46 > 0:06:49It's good to be nervous, it'll keep you sharp and focused.
0:06:49 > 0:06:52So, if you could give me the title of your starter, please.
0:06:52 > 0:06:56It's 21st-century Cauliflower Cheese. OK.
0:06:56 > 0:06:59Tell me what exactly you're going to do to that to elevate it to
0:06:59 > 0:07:00honour these Britons.
0:07:00 > 0:07:03Rather than just using a bog-standard Cheddar cheese,
0:07:03 > 0:07:06I'm using this amazing Tunsworth cheese,
0:07:06 > 0:07:10which marries amazingly with cauliflower. Not Welsh?
0:07:10 > 0:07:15No, it's not Welsh, no. Quality out-balances locality.
0:07:15 > 0:07:18Well, that almost sounds like fighting talk to begin with there.
0:07:18 > 0:07:20What else have you got in your box here?
0:07:20 > 0:07:23I've got this amazing English truffle.
0:07:23 > 0:07:26Cauliflower and truffle work well together.
0:07:26 > 0:07:30I'm going to be making a breadcrumb to go on the top of it. OK.
0:07:30 > 0:07:33What else do we have?
0:07:33 > 0:07:35I'm going to be using golden raisins and capers,
0:07:35 > 0:07:39so it is my way of bringing an acidity to the dish. OK.
0:07:39 > 0:07:41A bold move to try and reinvent a very,
0:07:41 > 0:07:44very traditional cauliflower cheese.
0:07:45 > 0:07:48You've got to take risks in this competition.
0:07:48 > 0:07:51He's got some wonderful inspiration from British ingredients,
0:07:51 > 0:07:53so who knows, he may pull it off.
0:07:56 > 0:07:58As the chefs get busy in the kitchen,
0:07:58 > 0:08:02they are hoping first-day nerves don't get the better of them.
0:08:02 > 0:08:06I am obviously a little bit wary because you two know the kitchen,
0:08:06 > 0:08:08so I've just gone in with an open mind,
0:08:08 > 0:08:11do the best I can and hopefully it will be a good day.
0:08:11 > 0:08:13Not as nervous as I was this time last year.
0:08:14 > 0:08:18But we are in the goldfish bowl, so anything can happen.
0:08:18 > 0:08:21You are right, you can make a mistake quite easily.
0:08:22 > 0:08:26Adam is slicing potato, swede and carrot for the terrine.
0:08:26 > 0:08:29One part of his modern take on cawl,
0:08:29 > 0:08:32a Welsh soup made with lamb and vegetables.
0:08:32 > 0:08:35Last year you were running around like a headless chicken.
0:08:35 > 0:08:38Soon as we started, run in to the oven door.
0:08:38 > 0:08:40A little bit too much to do.
0:08:40 > 0:08:41I'm still pushing this year,
0:08:41 > 0:08:44but I've tried to rein it in a little bit.
0:08:44 > 0:08:46Adam's layered terrine needs to go through
0:08:46 > 0:08:50a number of processes to ensure it sets perfectly.
0:08:52 > 0:08:54So what's the biggest risk with this?
0:08:54 > 0:08:58Not being cooked and chilled and set in time, I suppose.
0:08:58 > 0:09:01Good luck, let's hope it doesn't fall apart. Cheers.
0:09:04 > 0:09:08Adam Banister is chef proprietor of Slice in Swansea,
0:09:08 > 0:09:11along with business partner Chris Harris.
0:09:11 > 0:09:13The name is from the shape of the building.
0:09:13 > 0:09:17The difference in this restaurant to most others is the fact
0:09:17 > 0:09:18you are served by a chef.
0:09:18 > 0:09:22So me and Chris take it in turns in the kitchen and in the restaurant.
0:09:22 > 0:09:26Adam reached finals week on his first attempt last year,
0:09:26 > 0:09:27but struggled with his nerves.
0:09:27 > 0:09:31This year he's hoping he's got them under control.
0:09:31 > 0:09:35He should be a bit more calm this year. Hopefully, anyway.
0:09:35 > 0:09:39Not run into an oven. That'll be a bonus.
0:09:41 > 0:09:44Adam's dish has been inspired by NHS workers,
0:09:44 > 0:09:46including his girlfriend, Kate, who is a midwife.
0:09:46 > 0:09:49I'm incredibly proud, I think he came across really,
0:09:49 > 0:09:52really well last year, you are true to yourself and the food.
0:09:52 > 0:09:55I suppose I need to have a little bit more belief in myself.
0:09:55 > 0:09:59You know, this dish is quite close to the heart.
0:09:59 > 0:10:03It's all about you and the people in the health service,
0:10:03 > 0:10:06about going above and beyond every day.
0:10:06 > 0:10:09There we go. Lovely.
0:10:09 > 0:10:11I do really, really like the crispy texture,
0:10:11 > 0:10:13it gives it a different texture to your normal cawl.
0:10:13 > 0:10:16And I like the Welsh connection. I hope it does go to the banquet.
0:10:16 > 0:10:17Thank you very much.
0:10:21 > 0:10:23Adam is busy preparing lamb five ways
0:10:23 > 0:10:27to lift his cawl to banquet standards.
0:10:27 > 0:10:31As his consomme reduces, he poaches lamb loin
0:10:31 > 0:10:33then presses the shredded lamb in a tray,
0:10:33 > 0:10:37leaving some to deep-fry for a crispy garnish.
0:10:37 > 0:10:40The final preparation is an unusual cured element.
0:10:40 > 0:10:43How are we doing, Adam? OK, Chef, you? Is that the cured loin?
0:10:43 > 0:10:48Yes, that's correct, yes. Salt, sugar and rosemary.
0:10:48 > 0:10:52So I can have a little taste? It is quite salty. Quite salty?
0:10:52 > 0:10:57Yes, there is a saltiness about it, but I'm not using a lot of it.
0:10:57 > 0:11:01And you think this is elevating that wonderful piece of Welsh lamb?
0:11:01 > 0:11:06And showing how to cook it and how to utilise how good it is.
0:11:06 > 0:11:09Interesting. I'll let you get on with it. Thank you.
0:11:11 > 0:11:16Phil is forsaking his Welsh roots and taking inspiration from
0:11:16 > 0:11:18Britain's love affair with Indian food,
0:11:18 > 0:11:22hoping it will get him off to a winning start.
0:11:22 > 0:11:25He's making mango chutney to go with his own version of poppadoms,
0:11:25 > 0:11:28circles of fried pastry with black onion seeds.
0:11:31 > 0:11:34Make a sort of mango chutney puree out of it. OK.
0:11:34 > 0:11:39So it will be a little bit of acidity to the dish.
0:11:39 > 0:11:41A little bit of sweetness.
0:11:41 > 0:11:44Inspired by daal, he's hoping the lentil sauce will appeal to
0:11:44 > 0:11:46veteran Michael's taste buds.
0:11:47 > 0:11:50Here we have got the base for the lentil sauce.
0:11:50 > 0:11:55There's tomatoes, cumin, coriander, coriander seeds.
0:11:55 > 0:12:01Chilli, onion, ginger. This is before you've added the lentils?
0:12:01 > 0:12:03Yes.
0:12:03 > 0:12:06So I will use this sauce to bind the lentils, then we'll put some fresh
0:12:06 > 0:12:09coriander in there, fresh tomato concasse in there,
0:12:09 > 0:12:10just to make the sauce.
0:12:10 > 0:12:13So it's not quite finished yet? No, not at all.
0:12:13 > 0:12:16Adjust the seasoning, maybe get a little bit more heat in there.
0:12:16 > 0:12:19You seem very focused. Yes, always. Have to be.
0:12:21 > 0:12:24Phil Carmichael, originally from south Wales,
0:12:24 > 0:12:26has cooked all over the world.
0:12:26 > 0:12:29He now works under former GBM veteran Jason Atherton,
0:12:29 > 0:12:33running the kitchen at Berners Tavern in London.
0:12:33 > 0:12:35Rabbit, potatoes. Oui? Oui!
0:12:35 > 0:12:38I produce food I want to eat, personally.
0:12:38 > 0:12:41It's solid, robust, packed with flavour.
0:12:41 > 0:12:44Competing last year on Great British Menu brought out more
0:12:44 > 0:12:46of a competitive streak in me.
0:12:46 > 0:12:48I've written a menu I think is good enough to get
0:12:48 > 0:12:50me through to the finals.
0:12:50 > 0:12:53Phil has turned to fiance Claire
0:12:53 > 0:12:56to help him prepare for the competition.
0:12:56 > 0:13:00She's a pastry chef so she's got a set of skills that I don't have,
0:13:00 > 0:13:03which she's constantly ribbing me about.
0:13:03 > 0:13:07There was quite a lot of chat amongst our friends and everything.
0:13:07 > 0:13:08And Phil's mum...
0:13:08 > 0:13:11We all sort of thought that Phil should've got through.
0:13:11 > 0:13:13With Claire's expert palate,
0:13:13 > 0:13:17Phil is hopeful he can produce a winning dish.
0:13:17 > 0:13:19Why did you choose quail to go with curry?
0:13:19 > 0:13:22Quail, being a poultry bird, would go well with the curry.
0:13:22 > 0:13:24Instead of just doing chicken.
0:13:28 > 0:13:29That's really good.
0:13:29 > 0:13:32Fingers crossed, that'll be a winner.
0:13:32 > 0:13:35Definite winner, winner, chicken dinner. Well, quail dinner.
0:13:35 > 0:13:36High-five.
0:13:39 > 0:13:41Phil is preparing the quail.
0:13:41 > 0:13:44The delicate meat of this small bird requires precise cooking.
0:13:44 > 0:13:47If the quail is either overcooked or undercooked,
0:13:47 > 0:13:50dish finished. You know, me going home.
0:13:52 > 0:13:56But Phil is having a problem with the batter for his quail legs
0:13:56 > 0:13:57and Adam's noticed.
0:13:59 > 0:14:02So what are you doing there, Phil? Another batter?
0:14:02 > 0:14:03Caught me out.
0:14:03 > 0:14:08Yeah, it was a different ghee to the one I've used previously.
0:14:08 > 0:14:12Put it in and it set like a brick, so I've had to substitute some
0:14:12 > 0:14:17of the ghee for milk. So is that going to put you behind a bit?
0:14:17 > 0:14:18No, should be fine.
0:14:21 > 0:14:25Newcomer Andrew is making a caper and golden raisin puree
0:14:25 > 0:14:29and a luxurious cheese sauce with white wine and truffle.
0:14:29 > 0:14:33He's hoping his take on the British classic cauliflower cheese
0:14:33 > 0:14:36will be special enough for the Queen's Great Britons.
0:14:36 > 0:14:39I want it to caramelise nicely.
0:14:39 > 0:14:41And you are happy with the colour on the cauliflower?
0:14:41 > 0:14:45I'll pick the ones out that are a little bit dark, to be honest.
0:14:45 > 0:14:48One or two are slightly too dark. Not yet.
0:14:49 > 0:14:53Check on, guys. Two covers in the restaurant. Two bouche, one lobster.
0:14:53 > 0:14:57Andrew Birch grew up in Swansea but now cooks at
0:14:57 > 0:14:59Fishmore Hall Hotel in Ludlow, Shropshire.
0:14:59 > 0:15:04My food is bold, full of flavour, seasonal and very tasty.
0:15:04 > 0:15:06One lobster away, please, Payton.
0:15:06 > 0:15:09Having worked in a Michelin-starred kitchen,
0:15:09 > 0:15:14he believes he has the talent and skill to beat his rivals.
0:15:14 > 0:15:17I'm very competitive and we always have little competitions in
0:15:17 > 0:15:21the kitchen, whether it be press ups or arm wrestling.
0:15:21 > 0:15:23We're always trying to outdo each other.
0:15:26 > 0:15:29Andrew's love of food goes back to his school days in Swansea
0:15:29 > 0:15:33with his favourite teacher, Heather James.
0:15:33 > 0:15:36Mrs James, can you show me can you show me how to light this, please?
0:15:36 > 0:15:37Can't remember, can you? OK.
0:15:37 > 0:15:41First thing I cooked in this classroom
0:15:41 > 0:15:46was spaghetti bolognese and I remember asking you,
0:15:46 > 0:15:50could I bring my mother's wok in and you said, "No."
0:15:50 > 0:15:53Because you don't do spaghetti bolognese in a wok. In a wok.
0:15:53 > 0:15:58I was a bit upset because that's how my mother cooked it. I'm sorry.
0:15:59 > 0:16:03It was you and my mother, which were a big influence on me.
0:16:03 > 0:16:05As my mother isn't around any more,
0:16:05 > 0:16:07I don't think I'd be cooking if it weren't for you.
0:16:07 > 0:16:11Ah, that's lovely. You were an excellent student.
0:16:11 > 0:16:12Very determined.
0:16:12 > 0:16:16Andrew is hoping for an A* from his old teacher for his
0:16:16 > 0:16:19contemporary cauliflower cheese.
0:16:19 > 0:16:20The cheese is beautiful.
0:16:20 > 0:16:23It's much nicer than just using Cheddar.
0:16:23 > 0:16:25I think you're going to do very well with this dish.
0:16:25 > 0:16:28It's a definite winner. Thank you very much.
0:16:31 > 0:16:35In the kitchen, Andrew has decided to change his recipe by
0:16:35 > 0:16:37adding apple to his dish.
0:16:37 > 0:16:41Andrew. Hello, Michael. How are you getting on?
0:16:41 > 0:16:43You settling in OK? I think I'm doing all right.
0:16:43 > 0:16:46I'm just trying to put my head down and crack on for this course.
0:16:46 > 0:16:48Apple, I don't remember that being in your box?
0:16:48 > 0:16:51It will give it a bit more texture. Vac packed it.
0:16:51 > 0:16:54It's going to keep all the juices into the apple.
0:16:54 > 0:16:55It's a Granny Smith apple,
0:16:55 > 0:16:58it's a British favourite with apples as well.
0:16:58 > 0:17:02So it's adding acidity? Yes, it will be adding acidity to the dish.
0:17:02 > 0:17:04A fruitiness and sweetness.
0:17:04 > 0:17:08I don't want to just give you a cauliflower cheese. No.
0:17:08 > 0:17:12Well, I get that and I'll leave you to it. Thank you very much.
0:17:14 > 0:17:16In this competition, you need to be well rehearsed.
0:17:16 > 0:17:20It's a risky thing to modify that dish at this stage.
0:17:20 > 0:17:24Andrew has no time to make any more changes as he's the first to
0:17:24 > 0:17:26plate up his refined cauliflower cheese.
0:17:28 > 0:17:33He starts with the cheese and truffle sauce, golden raisins,
0:17:33 > 0:17:37the new addition of diced apple and capers.
0:17:37 > 0:17:40Then caper and golden raisin puree.
0:17:42 > 0:17:45Are you OK, Andrew? Yeah, I'm spot-on, mate.
0:17:45 > 0:17:51Next, the roasted cauliflower florets with more puree and garnish.
0:17:51 > 0:17:54You can taste everything at the same time and you haven't got to
0:17:54 > 0:17:56search around for individual ingredients.
0:17:56 > 0:18:00Chive oil, more cheese and truffle sauce,
0:18:00 > 0:18:04crispy panko breadcrumbs and grated truffle finish the dish.
0:18:06 > 0:18:07Just coming up now, Michael.
0:18:10 > 0:18:14Well, so, Andrew's first dish up in the competition. Got it up on time.
0:18:14 > 0:18:18A bit more pressure on you two, to be honest. This is for you guys.
0:18:18 > 0:18:20Thank you very much.
0:18:24 > 0:18:27Shall I just get stuck in? Yeah, definitely.
0:18:31 > 0:18:34The cauliflower, has that come out the way you'd hoped for? Yes.
0:18:34 > 0:18:37I think it's got the right cooking on it.
0:18:37 > 0:18:42The cauliflower, maybe slightly a bit more even colouring
0:18:42 > 0:18:43so it's all roasted around.
0:18:44 > 0:18:48So the apple, you don't think it is one ingredient too far?
0:18:51 > 0:18:53No.
0:18:54 > 0:18:57Do you like the apple with the cheese? And the cauliflower?
0:18:57 > 0:18:59For me, not particularly, no.
0:18:59 > 0:19:01The sauce, is it balancing out with the other big,
0:19:01 > 0:19:06big flavours in there? I think it's a match made in heaven, personally.
0:19:06 > 0:19:08For me, I like a much stronger cheese flavour in
0:19:08 > 0:19:09my cauliflower cheese.
0:19:09 > 0:19:14Do you think each individual flavour is identifiable on the palate?
0:19:15 > 0:19:16I think they are.
0:19:16 > 0:19:19It's nice, it smells nice.
0:19:19 > 0:19:21For me, this is a side dish.
0:19:21 > 0:19:23This is not something that I would want to sit down and start,
0:19:23 > 0:19:25you know, a four-course banquet with.
0:19:25 > 0:19:28You think this is something befitting of such an
0:19:28 > 0:19:32honourable banquet? Yeah, I do.
0:19:34 > 0:19:36It has not blown me away.
0:19:36 > 0:19:39I think I'm going to give it a six. I'm going to give it a five.
0:19:43 > 0:19:45All right, guys? All right, Andrew?
0:19:45 > 0:19:48How has it been in the tasting kitchen? Yeah, it was good.
0:19:48 > 0:19:52He said he absolutely loved it. Yes? No.
0:19:54 > 0:19:56He didn't give anything away, guys. They don't.
0:19:58 > 0:20:01Phil is next with his Indian-inspired starter celebrating
0:20:01 > 0:20:05the diverse influences on British cuisine during the Queen's reign.
0:20:05 > 0:20:09First on the plate is mango chutney puree and roast quail breast.
0:20:11 > 0:20:13Is the quail how you want it?
0:20:13 > 0:20:15Yeah, I always serve quail quite pink.
0:20:15 > 0:20:18It is important to keep the moisture in the there.
0:20:18 > 0:20:22Quail legs deep-fried in spiced batter are next followed by
0:20:22 > 0:20:24the lentil and tomato sauce.
0:20:28 > 0:20:32Phil adds poppadoms as a garnish along with coriander shoots.
0:20:38 > 0:20:42You happy? Yes. Smiling? Yes. It looks lovely.
0:20:42 > 0:20:43We'll have to taste it.
0:20:43 > 0:20:47Well, I'll tell you what, I'm getting some lovely aromas coming from it. Shall we?
0:20:47 > 0:20:48Yeah, let's do this.
0:20:52 > 0:20:57So the presentation is nice, clean, simple-looking. The breast?
0:20:57 > 0:21:01Is it tender? It's still nice and pink. Still nice and moist.
0:21:01 > 0:21:05I just think it's a bit pink. I think the legs are a bit tough.
0:21:05 > 0:21:09I did think the batter was going to be a little bit more crispier.
0:21:09 > 0:21:14You pleased with the leg? Has it got enough crunchy coating for you?
0:21:14 > 0:21:18Yes, yes, it's good. I like that. The mango chutney?
0:21:18 > 0:21:22Brings a little bit of sweetness, a little bit of acidity to the dish.
0:21:23 > 0:21:25I like the mango chutney. It's nice.
0:21:25 > 0:21:27And the lentils,
0:21:27 > 0:21:31there to add moisture to the dish as well as flavour? Yes, absolutely.
0:21:31 > 0:21:34Could probably have put a little bit more on, if I'm honest.
0:21:34 > 0:21:36And these are the poppadoms.
0:21:37 > 0:21:39It's not a poppadom.
0:21:39 > 0:21:41I think he maybe could have made poppadoms.
0:21:41 > 0:21:43And the spicing?
0:21:43 > 0:21:46It's not too overpowering. You can still taste that quail.
0:21:46 > 0:21:48The look and the presentation is important but, you know,
0:21:48 > 0:21:51it's the flavour that people are going to remember.
0:21:51 > 0:21:55I think the level of everything is just about right as a starter.
0:21:55 > 0:21:58I just don't know if it sits right as a starter in the banquet.
0:22:00 > 0:22:01Adam is last to plate up.
0:22:01 > 0:22:06He's hoping his complex dish with lamb prepared five ways will get
0:22:06 > 0:22:10his defence of the Welsh national title off to a strong start.
0:22:10 > 0:22:14Can I have another piping bag, please? You all right, Adam?
0:22:14 > 0:22:16Just had a little accident, yeah.
0:22:16 > 0:22:20Tapping down the cheese and the bag split open.
0:22:24 > 0:22:27All rights, guys? How was that? Nerve-racking.
0:22:27 > 0:22:30Ideally, I would have liked to have rested the quail for
0:22:30 > 0:22:32a little bit longer. Fingers crossed for a good score.
0:22:32 > 0:22:36Hurricane Adam in full effect? Harsh. Harsh but fair, Phil.
0:22:36 > 0:22:37Harsh, but fair.
0:22:39 > 0:22:43Adam's modern take on a classic cawl honours those who go above
0:22:43 > 0:22:45and beyond for the health service.
0:22:45 > 0:22:48People like his girlfriend, mum and sister.
0:22:48 > 0:22:51He is serving on dishes designed with a medical theme.
0:22:53 > 0:22:57Using a new bag, Adam pipes cheese custard onto his pressed lamb breast
0:22:57 > 0:22:59and tops with cured lamb loin.
0:23:00 > 0:23:07Next on the plate is potato, swede and carrot terrine. You all right?
0:23:07 > 0:23:10Yeah, if the shakes would go away, I'd be all right.
0:23:10 > 0:23:13The final element is poached lamb loin rolled in mint and topped
0:23:13 > 0:23:16with a garnish of crispy lamb belly and celery leaf.
0:23:18 > 0:23:20The lamb consomme is served in a syringe.
0:23:25 > 0:23:27You look like you had a bit of a sweat on there, chef.
0:23:27 > 0:23:30I'm good, I'm happy. I got it to the pass how I want it, so...
0:23:30 > 0:23:34What do we think, gentlemen? I like it. I love the presentation.
0:23:34 > 0:23:37My mother never used to do cawl like that. Do you know what I mean?
0:23:37 > 0:23:38MICHAEL: Let's try.
0:23:42 > 0:23:44First of all, visual impact.
0:23:44 > 0:23:48There's a fun side to it and I wanted a little bit of that to it.
0:23:48 > 0:23:51The root vegetable terrine. I like the flavour that you get from it.
0:23:51 > 0:23:55That potato, swede and carrot terrine is perfect.
0:23:55 > 0:23:56Yes, it's very tasty.
0:23:56 > 0:23:59So we're going to try the lamb loin. Is it tender?
0:23:59 > 0:24:04I'm very happy with it, yeah. I really like that. It's really tasty.
0:24:04 > 0:24:08That slow-cooked lamb breast, that's phenomenal.
0:24:08 > 0:24:13The cheese itself, do you think that flavour is necessary?
0:24:13 > 0:24:16I just want it in the background and I feel I've achieved that.
0:24:16 > 0:24:19The flavour of the cheese does actually work with it.
0:24:19 > 0:24:20It's really nice.
0:24:20 > 0:24:22With the consomme,
0:24:22 > 0:24:25it's crucial that it's crystal clear and packs a real punch.
0:24:25 > 0:24:29You managed that with this one? I think that packs a punch. Wow!
0:24:30 > 0:24:34Beautiful flavour, beautiful colour, top consomme, that.
0:24:34 > 0:24:38There was quite a lot going on just as you were plating the dish up.
0:24:38 > 0:24:41Is that going to be an issue if you are doing it in the banquet?
0:24:41 > 0:24:43I think if you're at the banquet, you're not so nervous then.
0:24:43 > 0:24:45I'd imagine... You think?
0:24:47 > 0:24:50I know we're only on first course, this is the dish to beat.
0:24:50 > 0:24:51I can see this going all the way.
0:24:58 > 0:25:00Hello, Adam. How was that?
0:25:00 > 0:25:06It's nervous. What is he thinking? Because you don't know. Confident?
0:25:06 > 0:25:08I want to get a good score today.
0:25:08 > 0:25:10Nerve-racking standing there waiting.
0:25:10 > 0:25:13The pressure, it just builds and builds and builds.
0:25:20 > 0:25:22How are you doing, chefs?
0:25:22 > 0:25:23Nervous now about the results
0:25:23 > 0:25:26but relieved to get the first course out of the way.
0:25:26 > 0:25:29I'll go straight onto the scoring. Andrew, a new dish.
0:25:30 > 0:25:3221st-century Cauliflower Cheese.
0:25:32 > 0:25:34This was a really tasty dish.
0:25:35 > 0:25:39I really liked your approach and the inspiration behind it.
0:25:39 > 0:25:42The cooking of the cauliflower was the way I like it.
0:25:45 > 0:25:49However, the raisins lacked a bit of piquancy and I think,
0:25:49 > 0:25:51ultimately, the late addition of the apple,
0:25:51 > 0:25:55if that had been on its own, I think it would have had more impact.
0:25:55 > 0:25:59As a banquet starter, it was slightly underwhelming.
0:26:01 > 0:26:05I was looking for something way beyond everyday cauliflower cheese.
0:26:07 > 0:26:10Phil, your dish, Indian Love Affair.
0:26:11 > 0:26:15I love the idea of representing the diversity of cultural influences
0:26:15 > 0:26:17from around the UK.
0:26:18 > 0:26:21You promised big flavours and you delivered.
0:26:21 > 0:26:24The spicing, for me, was spot-on.
0:26:26 > 0:26:30However, the poppadoms, I would have almost liked to have seen
0:26:30 > 0:26:34an miniature pile of them as you would get in an Indian restaurant.
0:26:37 > 0:26:41The quail, I thought it was a touch underdone.
0:26:41 > 0:26:45I think you missed a trick with the presentation.
0:26:45 > 0:26:46It could have just been a little bit
0:26:46 > 0:26:48more of a visual impact for a banquet.
0:26:51 > 0:26:54Adam, your dish On Cawl.
0:26:56 > 0:27:00The cured lamb, I thought that was an interesting addition
0:27:00 > 0:27:02but I'm not sure if it was absolutely necessary.
0:27:05 > 0:27:10The cheese was strong, possibly a little too strong.
0:27:13 > 0:27:17However, this dish really told a story.
0:27:18 > 0:27:21The lamb loin with the fresh mint was spot-on.
0:27:22 > 0:27:27It really delivered on all the flavours and it was very enjoyable.
0:27:29 > 0:27:31Onto the scores. Andrew...
0:27:33 > 0:27:35..I'm going to score your dish...
0:27:39 > 0:27:40..six points.
0:27:41 > 0:27:42Phil...
0:27:45 > 0:27:47I'm going to give your starter...
0:27:49 > 0:27:51..seven points.
0:27:53 > 0:27:56Adam, for your dish...
0:27:56 > 0:27:58I'm going to award you...
0:28:00 > 0:28:01..eight points.
0:28:03 > 0:28:07I've enjoyed all your cooking. Delicious flavours so far.
0:28:07 > 0:28:11I'm really looking forward to some spectacular fish courses. Good luck.
0:28:11 > 0:28:13Thank you. Thank you. Thank you.
0:28:16 > 0:28:20I think, as a chef, you always want more, but to have a lead is great.
0:28:21 > 0:28:25Calm my nerves. Push on for fish course.
0:28:25 > 0:28:28We're all still very, very close, very tight. Anything can happen.
0:28:28 > 0:28:31Happy to get first dish out of the way, to be honest.
0:28:31 > 0:28:34First time cooking in the kitchen and I got a six.
0:28:34 > 0:28:36It could have been a lot worse than a six.
0:29:03 > 0:29:05GLITTER BALL CHIRPS A "YOOHOO"