0:00:04 > 0:00:10This week on Great British Menu, three top chefs from Wales -
0:00:10 > 0:00:13last year's champion, Adam Bannister.
0:00:13 > 0:00:16Your guess is as good as mine.
0:00:16 > 0:00:18Returner, Phil Carmichael.
0:00:18 > 0:00:20Touch wood, it's coming together OK.
0:00:20 > 0:00:23And newcomer, Andrew Birch.
0:00:23 > 0:00:25You can feel like there's a lot of pressure on you today.
0:00:27 > 0:00:31In the year the nation celebrated the Queen's 90th birthday,
0:00:31 > 0:00:34the chefs are paying tribute to the everyday Great Britons
0:00:34 > 0:00:37honoured throughout her reign,
0:00:37 > 0:00:40and competing for a chance to cook at an historic banquet
0:00:40 > 0:00:43at the Palace of Westminster.
0:00:43 > 0:00:47Yesterday, Andrew plated the winning fish dish.
0:00:47 > 0:00:49Eight points. Thank you, Michael.
0:00:49 > 0:00:54He's now level with Phil, and only one point behind leader, Adam.
0:00:54 > 0:00:59The returning champion is fighting to retain his lead,
0:00:59 > 0:01:01and make it to the banquet.
0:01:01 > 0:01:05It's all about the gathering, celebration,
0:01:05 > 0:01:06bringing people together.
0:01:06 > 0:01:10But with Phil focused on getting past the judges this year...
0:01:10 > 0:01:12The stress levels have just gone up slightly.
0:01:12 > 0:01:16And Andrew determined not to be sent home on Thursday...
0:01:16 > 0:01:18Life's too short to get stressed, though.
0:01:18 > 0:01:21The competition is up for grabs.
0:01:21 > 0:01:24Are yours going to be perfect? I'd like to hope so.
0:01:24 > 0:01:27Are you going to put, like, a warning sticker with it?
0:01:27 > 0:01:29We're here to take risks.
0:01:41 > 0:01:44This year, the chefs have been challenged
0:01:44 > 0:01:47to create dishes that showcase the transformation of British cuisine
0:01:47 > 0:01:50during the Queen's historic reign.
0:01:53 > 0:01:55Judging this week is Michael Smith.
0:01:55 > 0:01:58A main course banquet winner himself,
0:01:58 > 0:02:01he knows exactly what's required.
0:02:01 > 0:02:03I think these Welsh chefs are just beginning to warm up.
0:02:03 > 0:02:05They've got to make it the spectacle,
0:02:05 > 0:02:08this is the pivotal moment for this amazing occasion
0:02:08 > 0:02:10for the Great Britons.
0:02:12 > 0:02:13You know it's really close.
0:02:13 > 0:02:16You know, all three of us are pretty much neck and neck.
0:02:16 > 0:02:18I started off with a six, and then got an eight,
0:02:18 > 0:02:22so hopefully I'm on an up, and get a few more points today.
0:02:22 > 0:02:24I'd like a little bit of a cushion going into the dessert,
0:02:24 > 0:02:27and I'm sure you two are thinking the same thing.
0:02:27 > 0:02:30Leader Adam is first.
0:02:30 > 0:02:32Although he's impressed on presentation
0:02:32 > 0:02:36and attention to the brief, his cooking hasn't been faultless.
0:02:36 > 0:02:40He knows he has to improve if he's going to retain his crown
0:02:40 > 0:02:42and make it to the banquet.
0:02:42 > 0:02:45Someone could score a ten, I could score something bad,
0:02:45 > 0:02:48and you could be looking at me being at the bottom.
0:02:48 > 0:02:51I really, really do like this dish.
0:02:51 > 0:02:53The most important thing for me, though, is,
0:02:53 > 0:02:55you know, Michael enjoying it.
0:02:57 > 0:02:59Good morning, Adam. Morning, chef.
0:02:59 > 0:03:02How are you doing today? Good. You've still got a slight lead.
0:03:02 > 0:03:03Feeling relieved about that.
0:03:03 > 0:03:07So what's the title of your dish, Adam? Wild spit roast.
0:03:07 > 0:03:10So already that kind of evokes a big sort of medieval banquet scene,
0:03:10 > 0:03:12is that the sort of thing you're talking about?
0:03:12 > 0:03:13That's the idea behind it all,
0:03:13 > 0:03:16and so I just want to bring it into the 21st-century.
0:03:18 > 0:03:22Right. So we've got a nice wild boar saddle here.
0:03:22 > 0:03:25I'm going to cook it on an indoor barbecue to get
0:03:25 > 0:03:29the same sort of same smokiness you'd get from a spit roast.
0:03:29 > 0:03:31What made you choose wild boar?
0:03:31 > 0:03:34I think it's an underused meat, because it's not so fatty,
0:03:34 > 0:03:37the meat is naturally slightly drier than say pork.
0:03:37 > 0:03:42So I've got some wild boar belly. I'm going to use some pigs' cheeks,
0:03:42 > 0:03:45because unfortunately I couldn't get hold of wild boar cheeks.
0:03:45 > 0:03:47Right. So I'm going to cook them slowly in the oven.
0:03:47 > 0:03:50Right. But then I'm going to finish it then with some whisky.
0:03:50 > 0:03:53Scottish whisky? It's actually Welsh whisky.
0:03:53 > 0:03:58OK. I'm making a shallot and apple puree to bind the cabbage,
0:03:58 > 0:04:02the onion and the carrots, so it's almost like a warm slaw.
0:04:02 > 0:04:04And then I've got the celeriac.
0:04:04 > 0:04:08There is a lot of potential here for a great spectacle at a banquet,
0:04:08 > 0:04:10so I'm really interested to see how
0:04:10 > 0:04:13you're going to pull all that together. Thank you very much.
0:04:13 > 0:04:16Adam's main course sounds like it could be fantastic.
0:04:16 > 0:04:19Whose mouth doesn't water at the thought of spit roast?
0:04:20 > 0:04:22Phil is next.
0:04:22 > 0:04:25So far he's shown he can deliver strong flavours
0:04:25 > 0:04:29with skilful cooking, but veteran Michael feels his presentation
0:04:29 > 0:04:31lacks the impact needed for the banquet.
0:04:31 > 0:04:34I'm still one point behind Adam.
0:04:34 > 0:04:36I'm concerned about the comments Michael's been making
0:04:36 > 0:04:38about me not having any bells and whistles,
0:04:38 > 0:04:42but hopefully that one point isn't going to come back and haunt me.
0:04:44 > 0:04:46Hi, Phil. Morning, Michael.
0:04:46 > 0:04:47Rested, ready to go.
0:04:47 > 0:04:51Good to hear it. So, main course.
0:04:51 > 0:04:54What's the title of your dish? The OBE.
0:04:54 > 0:04:57The OBE? Yep. Order of the British Empire?
0:04:57 > 0:04:59Yep, that's correct, or, for me, that stands for
0:04:59 > 0:05:01onions, bacon and eggs.
0:05:01 > 0:05:03But this is going to be mind-blowing bacon and eggs.
0:05:03 > 0:05:06You know, this is going to be good enough for the banquet.
0:05:06 > 0:05:09Just tell me exactly how you're going to elevate that?
0:05:09 > 0:05:11For the egg element, I'm going to use quail's eggs.
0:05:11 > 0:05:13I'm going to do them sort of three ways.
0:05:13 > 0:05:16I'm going to boil them, make little Scotch eggs,
0:05:16 > 0:05:19I'm going to crisp up some beautiful smoked bacon
0:05:19 > 0:05:23and then coat one of the quail eggs, as well. And this large piece of...?
0:05:23 > 0:05:25So this is the heavily smoked bacon.
0:05:25 > 0:05:28I'm going to use that to wrap one of the quail eggs.
0:05:28 > 0:05:30Yeah, and then to go with that, we've got the pork cheeks,
0:05:30 > 0:05:34which I'm going to braise in honey, cloves, a little bit of Madeira.
0:05:34 > 0:05:38We've got some cheeky action over here, as well. This young man. OK.
0:05:38 > 0:05:42I'm going to make a beautiful, silky smooth onion puree.
0:05:42 > 0:05:44And I'm also going to make an onion tuile.
0:05:44 > 0:05:46Is there anything that you've tweaked after we had a chat
0:05:46 > 0:05:49yesterday about presentation, or is it going to be another white plate?
0:05:49 > 0:05:53It's going to be another little white plate, clean presentation.
0:05:53 > 0:05:55It's all about the flavour, for me.
0:05:55 > 0:05:58Onion, bacon and egg, three familiar ingredients,
0:05:58 > 0:06:01he's going to elevate that by preparing them
0:06:01 > 0:06:02in lots of different ways.
0:06:02 > 0:06:06I just hope that there's some wow factor for this main course.
0:06:08 > 0:06:10Last up is Andrew.
0:06:10 > 0:06:13After a slow start, his fish course impressed,
0:06:13 > 0:06:16with technical execution and attention to the brief.
0:06:16 > 0:06:19His confidence is high.
0:06:20 > 0:06:23I think my main course is one of my strongest dishes.
0:06:23 > 0:06:26Every chef wants to get the main course to the banquet,
0:06:26 > 0:06:28so that's what I want to do as well.
0:06:30 > 0:06:33Andrew, good morning. Good morning, Michael.
0:06:33 > 0:06:35Good day yesterday with your fish course.
0:06:35 > 0:06:36What's the title of your main course?
0:06:36 > 0:06:39The title of my dish is Welsh Wagyu Wasabi.
0:06:39 > 0:06:41OK, what does that represent?
0:06:41 > 0:06:44Probably one of the most iconic dishes in Britain,
0:06:44 > 0:06:46a roast beef dinner.
0:06:46 > 0:06:48I want to use amazing British produce,
0:06:48 > 0:06:52and make it a celebratory dish for the banquet.
0:06:52 > 0:06:55The people at the banquet, why are they going to appreciate Wagyu beef?
0:06:55 > 0:06:58The flavour, the marbling, it's Welsh.
0:06:58 > 0:07:00I'm very passionate about using this product.
0:07:00 > 0:07:04The only slight twist, instead of horseradish sauce,
0:07:04 > 0:07:06I'm making a wasabi sauce.
0:07:06 > 0:07:09But I'm using British wasabi.
0:07:09 > 0:07:11What else have you got in here?
0:07:11 > 0:07:16So, I'm going to be doing roast potatoes in the Welsh Wagyu fat.
0:07:16 > 0:07:19OK. A braised red cabbage, I'm doing Yorkshire pudding as well.
0:07:19 > 0:07:23You are doing Yorkshire pudding? Yeah, but what I'm doing is I'm going to make them a bit smaller.
0:07:23 > 0:07:26And we've got a little bottle here, a bottle of beer? I'm putting it in my gravy,
0:07:26 > 0:07:30and this is actually the beer that this Welsh Wagyu
0:07:30 > 0:07:32is fed on the farm in Powys.
0:07:32 > 0:07:36It sounds like this could be your strongest dish so far, Andrew, is that right?
0:07:36 > 0:07:39This dish and my dessert, I think, are my two strongest dishes.
0:07:39 > 0:07:41Phil, what do we think of that?
0:07:41 > 0:07:42That sounds like a bit of a challenge.
0:07:42 > 0:07:45Sounds like fighting talk, to me.
0:07:45 > 0:07:49Andrew's representing the diverse projects available in the UK today.
0:07:49 > 0:07:51That's wonderful. But a roast dinner?
0:07:51 > 0:07:54How is he going to elevate that to banquet standard,
0:07:54 > 0:07:56honouring the Great Britons?
0:08:00 > 0:08:01As they get cooking,
0:08:01 > 0:08:04the chefs are weighing up each other's approach to the main course.
0:08:04 > 0:08:07It seemed quite calm and collected up until now,
0:08:07 > 0:08:10but I think the stress levels have just gone up slightly.
0:08:10 > 0:08:12Are you worried at all, Andrew? You're doing a roast dinner.
0:08:12 > 0:08:16Hopefully, the produce I'm using will elevate the dish.
0:08:18 > 0:08:21But you're doing bacon, onions and egg.
0:08:21 > 0:08:24That's surely got to be risky, as well?
0:08:24 > 0:08:26I mean come you're right, but we're here to take risks,
0:08:26 > 0:08:28and show how far we've come as a nation of chefs.
0:08:28 > 0:08:31You're using boar which is quite unusual, Adam.
0:08:31 > 0:08:35Us Britons, you know, we like to try something new, something different.
0:08:35 > 0:08:39At the end of the day, it's all about showcasing that product.
0:08:42 > 0:08:46Andrew's working on the vegetables for his take on a roast dinner.
0:08:47 > 0:08:51Salt baked carrots are in the oven as he makes mashed swede,
0:08:51 > 0:08:56and braises red cabbage with wine, port and aromatics.
0:08:56 > 0:08:59You can feel like there's a lot of pressure in here today.
0:08:59 > 0:09:02To be honest, I just want to concentrate on what I'm doing
0:09:02 > 0:09:04and not really worry about what these two are doing.
0:09:04 > 0:09:07The star of the dish is Welsh Wagyu beef,
0:09:07 > 0:09:09a prime meat originating in Japan.
0:09:09 > 0:09:14These cattle are massaged and fed beer as part of their diet,
0:09:14 > 0:09:17creating tender meat with rich fatty marbling.
0:09:17 > 0:09:21To retain the tenderness in the rump, Andrew's cooking it sous-vide.
0:09:21 > 0:09:25I was very impressed with his fish course yesterday.
0:09:25 > 0:09:28If Andrew can produce the best roast dinner ever,
0:09:28 > 0:09:30he's got a real fighting chance.
0:09:31 > 0:09:34All week, Phil has paid close attention to the brief.
0:09:34 > 0:09:37His main course is a modern interpretation
0:09:37 > 0:09:39of a British favourite - bacon and eggs.
0:09:39 > 0:09:43He's cooking smoked bacon in the water bath,
0:09:43 > 0:09:47and braising pig cheeks in stock, honey and Madeira.
0:09:48 > 0:09:51I remember having, you know, Gammon and eggs
0:09:51 > 0:09:54when I was a kid, you know, great flavour.
0:09:54 > 0:09:57So I've just taken that idea and just elevated it.
0:09:57 > 0:09:59His eggs are from quails.
0:09:59 > 0:10:02He's using some to make Scotch eggs,
0:10:02 > 0:10:04and poaching the rest.
0:10:05 > 0:10:09Hi, Phil. Lots of pans going here. Yeah. What are we doing?
0:10:09 > 0:10:11What I've done, actually, with quail eggs, yeah,
0:10:11 > 0:10:13I've sort of soaked them in vinegar for literally five minutes.
0:10:13 > 0:10:16In here? This is water now, so I've rinsed off the vinegar,
0:10:16 > 0:10:18it's done its job now,
0:10:18 > 0:10:21it's set the albumin, and then we can just poach it.
0:10:21 > 0:10:23This is a well rehearsed technique.
0:10:23 > 0:10:27Oh, yes, yes, I've done a few thousand of these in my time.
0:10:27 > 0:10:30You seem as if you're really focused today, Phil.
0:10:30 > 0:10:32One point behind Adam, neck and neck with Andrew,
0:10:32 > 0:10:35we've just got to put everything in it now, you know,
0:10:35 > 0:10:36and hopefully that'll be enough
0:10:36 > 0:10:39to get me some good points for the main course.
0:10:39 > 0:10:43Adam's butchering the British wild boar for his main course,
0:10:43 > 0:10:46a refined take on a spit roast.
0:10:46 > 0:10:50Boar used to be popular, you know, a long time ago.
0:10:50 > 0:10:52It's an underused meat.
0:10:52 > 0:10:56I think it's a great alternative to pork, it's got more flavour to it.
0:10:56 > 0:11:00Adam's cooking the boar belly in the water bath,
0:11:00 > 0:11:03and he's charring the loin on the indoor barbecue.
0:11:04 > 0:11:07OK, so it's like spit roast, barbecue...
0:11:07 > 0:11:09Yeah, you know, it's outside,
0:11:09 > 0:11:13it's all about the gathering, celebration,
0:11:13 > 0:11:15bringing people together, you know?
0:11:15 > 0:11:18What I think us Britons do well.
0:11:18 > 0:11:21But boar's used more in like Eastern Europe, isn't it?
0:11:21 > 0:11:25I'm quite interested by you using it for a British banquet.
0:11:25 > 0:11:28Because it's a British product. Yeah. Like Wagyu beef.
0:11:28 > 0:11:31It's made in Britain, it's the same principle as you. Yep.
0:11:33 > 0:11:36Adam travelled to Montgomeryshire in Mid Wales
0:11:36 > 0:11:39to visit one of the Queen's Great Britons,
0:11:39 > 0:11:42who's also passionate about home-grown meat.
0:11:43 > 0:11:47William Lloyd Williams owns an award-winning butcher shop,
0:11:47 > 0:11:50and has his own abattoir and smallholding.
0:11:50 > 0:11:54The business was established by his grandfather in 1959.
0:11:54 > 0:11:57Nowadays, they're the last independent abattoir
0:11:57 > 0:11:58in Montgomeryshire.
0:11:58 > 0:12:01So what's so special about your set-up here?
0:12:01 > 0:12:05It's the quality of the livestock,
0:12:05 > 0:12:08it's the loyalty of the customers,
0:12:08 > 0:12:10and of course it's the hard work of the staff.
0:12:10 > 0:12:15It's shop local to buy local, which is really important to me.
0:12:15 > 0:12:19I should imagine that a lot of your customers certainly notice how good
0:12:19 > 0:12:23the meat is? The husbandry and the welfare is a big thing.
0:12:23 > 0:12:26Low-carbon footprint, traceability, what more do you want?
0:12:28 > 0:12:30The meat supplied to William
0:12:30 > 0:12:32is some of the least-travelled in the EU.
0:12:32 > 0:12:36Their furthest supplier is only 20 miles away.
0:12:37 > 0:12:39You can see the passport's on there,
0:12:39 > 0:12:41to make sure that we comply with
0:12:41 > 0:12:44all the protected geographical indicators. Yeah.
0:12:44 > 0:12:47Adam's dish also celebrates British produce,
0:12:47 > 0:12:51using home-reared wild boar and Welsh whisky.
0:12:52 > 0:12:56So this is Penderyn. So this is not too far away from here.
0:12:56 > 0:13:01William received an MBE in 2009 for services to the meat industry.
0:13:01 > 0:13:04He's famous for always being ready to take orders
0:13:04 > 0:13:06by keeping a pen tucked behind his ear,
0:13:06 > 0:13:09and Buckingham Palace provided another opportunity.
0:13:09 > 0:13:14Sue Johnson was receiving an OBE for acting, and she said,
0:13:14 > 0:13:17"I don't know if anybody's told you, you've got a Biro on your ear".
0:13:17 > 0:13:19"Yeah," I said, "I'm a butcher, I've always got a Biro.
0:13:19 > 0:13:22"I was just wondering, perhaps the Queen would want a turkey
0:13:22 > 0:13:24"for Christmas, and it would be awful if she wanted a turkey,
0:13:24 > 0:13:26"and I haven't got a Biro to take the order!"
0:13:26 > 0:13:30It must have been a privilege to, you know, get the award,
0:13:30 > 0:13:33but I also think you know, coming here today,
0:13:33 > 0:13:36and seeing your whole set-up and everything, you know,
0:13:36 > 0:13:38I think it's amazing.
0:13:38 > 0:13:43We'll toast Welsh agriculture, Welsh meat, and of course the Welsh chefs.
0:13:43 > 0:13:45Cheers. Cheers. Iechyd da.
0:13:47 > 0:13:49Adam's hoping to maintain his lead
0:13:49 > 0:13:51by using many different cooking techniques.
0:13:51 > 0:13:54Like Phil, he's using slow-cooked pig cheeks.
0:13:56 > 0:13:59Adam's doing spit roast, it's, you know, a lot of different techniques,
0:13:59 > 0:14:01a lot of different skills going on there.
0:14:01 > 0:14:04His cooking's got to be super precise for that today.
0:14:06 > 0:14:10To accompany his meat, Adam's making an apple and shallot puree,
0:14:10 > 0:14:15which will bind his warm slaw of carrots, onions and charred cabbage.
0:14:15 > 0:14:18It's got some nice colour all the way round it.
0:14:18 > 0:14:20Shred it all up now,
0:14:20 > 0:14:23so you get the barbecue all the way through the cabbage.
0:14:23 > 0:14:27His other vegetable accompaniment is celeriac, cooked in butter.
0:14:27 > 0:14:30Lots going on? Yep, yep.
0:14:30 > 0:14:32Celeriac in here? Yes, this is the celeriac.
0:14:32 > 0:14:35This is just solely butter in here?
0:14:35 > 0:14:39Butter melted, and just keep ticking it over until it's nice and soft.
0:14:39 > 0:14:42Is there something I that can have a wee nibble of?
0:14:42 > 0:14:44My sauce is nearly there.
0:14:44 > 0:14:47I used the bones from the animal, and, you know,
0:14:47 > 0:14:49I make a stock from it. OK.
0:14:53 > 0:14:56Whisky? No, I put the whisky in last-minute,
0:14:56 > 0:14:59so it's raw whisky that goes into it for you to actually taste it.
0:14:59 > 0:15:01Right. I don't want to interrupt you any more.
0:15:01 > 0:15:03On you go. Thank you very much.
0:15:03 > 0:15:08In an attempt to make his Wagyu beef roast dinner stand out,
0:15:08 > 0:15:11Andrew's using wasabi instead of horseradish.
0:15:11 > 0:15:15He's mixing the grated Japanese root, known for its fiery,
0:15:15 > 0:15:18herbal flavour, with salt and sugar.
0:15:18 > 0:15:20Are you going to put like a warning sticker with it?
0:15:20 > 0:15:22"Caution, may be hot."
0:15:22 > 0:15:26Because if I think it's horseradish and I pile it all over my dinner,
0:15:26 > 0:15:28that's your dinner dead.
0:15:28 > 0:15:30It's going to be on the side of the dish, Adam,
0:15:30 > 0:15:33so people can help themselves. I think it will work.
0:15:33 > 0:15:36Andrew's also making mini Yorkshire puddings.
0:15:36 > 0:15:39How many are you giving a portion? They look tiny, mate.
0:15:39 > 0:15:43One, two, three, just take what you want to take, to be honest. Yeah?
0:15:43 > 0:15:45Are yours going to be perfect? I'd like to hope so.
0:15:48 > 0:15:49Andrew. All right, Michael?
0:15:49 > 0:15:52How's the traditional roast dinner coming along?
0:15:52 > 0:15:54It's going it's pretty busy.
0:15:54 > 0:15:57This is gravy, right? I've taken all the trim from the Wagyu beef,
0:15:57 > 0:16:00reduced it down, and I'm going to put the beer in right at the end.
0:16:00 > 0:16:02I want it to be a refined gravy,
0:16:02 > 0:16:06I don't want it to be like the gravy my mother used to make. Ah.
0:16:06 > 0:16:08Can I have a taste so far? Yeah, certainly, certainly.
0:16:11 > 0:16:13You seem to be pretty on top of things.
0:16:13 > 0:16:16When my mother used to do a Sunday roast,
0:16:16 > 0:16:18it would take her about five, six hours.
0:16:18 > 0:16:21I've got quite a bit of work to bring it all up in the time.
0:16:21 > 0:16:24That's because your mum was putting so much love into it.
0:16:24 > 0:16:27Or she was watching Coronation Street. OK.
0:16:29 > 0:16:33For the onion part of his refined take on bacon and eggs,
0:16:33 > 0:16:36Phil is combining traditional and contemporary techniques.
0:16:36 > 0:16:42Making a classic onion puree and a modern onion tuile by crisping up
0:16:42 > 0:16:44sliced onion in a dehydrator.
0:16:44 > 0:16:48Put forth for my dish everything.
0:16:48 > 0:16:52No, I mean, touch wood, it's coming together OK.
0:16:52 > 0:16:55He's focusing on accomplished cooking
0:16:55 > 0:16:57rather than theatrical presentation,
0:16:57 > 0:17:01hoping it will be enough to take the lead from Adam.
0:17:01 > 0:17:03Phil's a bit quiet today, he's got his head down,
0:17:03 > 0:17:06he's got a lot going on, he looks like he's pushing hard.
0:17:07 > 0:17:11Adam's also pushing hard, as he's the first to serve his main course
0:17:11 > 0:17:15- a refined spit roast, using wild boar.
0:17:17 > 0:17:20His warm slaw is served in a side bowl,
0:17:20 > 0:17:24with balls of celeriac cooked in butter,
0:17:24 > 0:17:27topped with crispy celeriac.
0:17:28 > 0:17:32Adam finishes his pig cheeks with Welsh whisky.
0:17:32 > 0:17:34Adam, do you think our Scottish judge
0:17:34 > 0:17:37is going to be impressed by our Welsh whisky? I hope so, Phil.
0:17:37 > 0:17:39I think it's a good whisky.
0:17:39 > 0:17:41It's better than most Scotch whisky, if I'm honest.
0:17:41 > 0:17:43MICHAEL CHUCKLES
0:17:43 > 0:17:45I'm glad you're saying that!
0:17:46 > 0:17:52Adam feeds the boar belly, boar loin and pig cheek onto a mini spit.
0:17:56 > 0:17:59The sauce is served in a jug on the side.
0:18:03 > 0:18:06So, Adam, this is your wild spit roast,
0:18:06 > 0:18:09and we just use this as a plate, as well?
0:18:09 > 0:18:11Yeah, that's it, I wanted to bring the outside inside.
0:18:11 > 0:18:14Let's go and taste it. Gentleman, I'll leave this one with you.
0:18:14 > 0:18:15Thank you very much.
0:18:17 > 0:18:19Now that we've put the meat on there,
0:18:19 > 0:18:21it looks a little bit sparse to me.
0:18:22 > 0:18:24Slow braised cheek.
0:18:24 > 0:18:27It's nice and sticky, a little hint of whisky,
0:18:27 > 0:18:29I didn't want it sort of in your face.
0:18:29 > 0:18:31That's tasty, nice and tender.
0:18:31 > 0:18:34I can get that Welsh whisky coming through on that pork cheek.
0:18:34 > 0:18:36That pork cheek is divine.
0:18:36 > 0:18:38Barbecued loin? Yep.
0:18:38 > 0:18:40Do you think that smoky flavour is coming through? Yep.
0:18:40 > 0:18:44You were concerned that the meat may have a lot of dryness.
0:18:44 > 0:18:47I think it's cooked spot-on, myself.
0:18:47 > 0:18:50For me, it's gone a little bit dry around the edges.
0:18:52 > 0:18:53And the slow braised belly?
0:18:53 > 0:18:56I like the little bit of fattiness that you do get on it.
0:18:58 > 0:19:01I don't think boar belly's as good as pork belly. Not at all.
0:19:01 > 0:19:04So your celeriac, you cooked it entirely in butter,
0:19:04 > 0:19:07has it paid off? It intensifies the flavour.
0:19:07 > 0:19:10It just tastes like boiled celeriac.
0:19:10 > 0:19:13And then we'll try the vegetable slaw.
0:19:13 > 0:19:15All the flavours are sort of muddled together.
0:19:15 > 0:19:18Do you think this dish showcases wild boar?
0:19:18 > 0:19:21I really hope so, I put a lot into this
0:19:21 > 0:19:23and you know, I'm happy with what I've done.
0:19:23 > 0:19:25Score? I'm going to give him a seven.
0:19:25 > 0:19:28As it stands, yeah, I'd give him a seven as well.
0:19:31 > 0:19:32All right? How did that go, chef?
0:19:32 > 0:19:35Yeah, I was happy. Do you think Michael liked it?
0:19:35 > 0:19:38Your guess is as good as mine.
0:19:40 > 0:19:44Phil is next to plate up his refined take on onion, bacon and eggs.
0:19:44 > 0:19:48The ingredients of his modern dish spell out OBE,
0:19:48 > 0:19:50the honour presented by the Queen.
0:19:50 > 0:19:54First onto his plain white plates is smoked bacon.
0:19:54 > 0:19:56So have you done anything to that bacon?
0:19:56 > 0:20:00Glazed it with a little bit of cooking liquor.
0:20:00 > 0:20:03Next is the braised pork cheek.
0:20:04 > 0:20:07The first of his quail eggs is dipped into maple syrup,
0:20:07 > 0:20:10and rolled in crispy bacon crumb.
0:20:12 > 0:20:16Next on the plates is poached and deep-fried quails eggs,
0:20:16 > 0:20:18wrapped in bacon.
0:20:18 > 0:20:21Followed by onion puree...
0:20:22 > 0:20:24..and charred onion.
0:20:24 > 0:20:27A lot more than bacon, onion and egg, Phil, eh?
0:20:27 > 0:20:29Yeah.
0:20:29 > 0:20:31Scotch quails eggs...
0:20:32 > 0:20:34..cooking liquor,
0:20:34 > 0:20:38and crispy onion tuille complete the dish.
0:20:42 > 0:20:46What do you think, gentlemen? Very pretty looking dish.
0:20:46 > 0:20:48It's a little bit more than onion, bacon and egg,
0:20:48 > 0:20:50but I suppose we've got to taste it.
0:20:50 > 0:20:52Shall we go and do that? Let's do that.
0:20:52 > 0:20:53I'll leave that one to you.
0:20:55 > 0:20:59Shall we get stuck in? And we'll start with the Scotch egg.
0:21:00 > 0:21:02It's a lovely flavour on the meat.
0:21:02 > 0:21:05The egg, it has gone over slightly.
0:21:05 > 0:21:08So three different techniques of cooking egg. Mm-hm.
0:21:08 > 0:21:10Do you think they all have their own individual flavours?
0:21:10 > 0:21:12Yeah, I think so. Yeah.
0:21:14 > 0:21:17So the smoked bacon. Is it cooked the way you'd hoped for?
0:21:17 > 0:21:19Yeah. For me that's spot-on.
0:21:21 > 0:21:24I think that smoked belly bacon's amazing.
0:21:24 > 0:21:25The pork cheek. Mm-hm.
0:21:25 > 0:21:27Is there enough glaze on that for you?
0:21:27 > 0:21:30Yes. You don't want that honey and clove flavour
0:21:30 > 0:21:32to completely overpower everything on the dish.
0:21:32 > 0:21:35You can taste the honey on the cheek, can't you?
0:21:35 > 0:21:37I don't think that cheek's as good as yours.
0:21:37 > 0:21:39So this is like your onion tuille.
0:21:39 > 0:21:44Crispy, taste of onion, they are what they are, they're nice.
0:21:44 > 0:21:46So we have some charred onion.
0:21:46 > 0:21:48Cooked in a water bath till they were just tender,
0:21:48 > 0:21:51and then you just burn them. I like the charring on it,
0:21:51 > 0:21:53maybe a little bit undercooked for me.
0:21:53 > 0:21:56Is this main course worthy of the place at that final banquet?
0:21:56 > 0:21:58Yeah, I think so, it'll stand a chance
0:21:58 > 0:22:00against any of the other main courses.
0:22:03 > 0:22:05Phew! How did that one go?
0:22:05 > 0:22:08It tasted the way I wanted it to taste.
0:22:08 > 0:22:09Yeah?
0:22:09 > 0:22:12You know, looked how I wanted it to look.
0:22:12 > 0:22:14So how are you getting on, you don't look too stressed.
0:22:14 > 0:22:16Life's too short to get stressed, Phil.
0:22:17 > 0:22:20Andrew is last to plate his twist
0:22:20 > 0:22:22on a roast dinner using prime Wagyu beef.
0:22:24 > 0:22:27He's presenting the food as a sharing dish.
0:22:27 > 0:22:32Mashed swede, and red cabbage are first into serving pots.
0:22:34 > 0:22:37Adam helps serve the salt baked carrots,
0:22:37 > 0:22:41whilst Andrew plates the roast potatoes cooked in Wagyu fat.
0:22:41 > 0:22:44Wasabi sauce is served on the side.
0:22:49 > 0:22:52Strong? Nice kick.
0:22:52 > 0:22:55Yorkshire puddings are presented on a platter,
0:22:55 > 0:22:57with the sliced Wagyu rump.
0:22:57 > 0:23:00Gravy is in a patriotic jug.
0:23:00 > 0:23:03The dish comes with a bottle of the same beer
0:23:03 > 0:23:05that's fed to the Wagyu cattle.
0:23:07 > 0:23:09What do we think, gentlemen? I like it.
0:23:09 > 0:23:13Looking good. And we just start helping ourselves?
0:23:13 > 0:23:15Yeah, that's the idea behind it.
0:23:15 > 0:23:19I think Sunday roast dinner with a beer is a match made in heaven.
0:23:19 > 0:23:22I'll take this one. Gentlemen,
0:23:22 > 0:23:24I'll leave you that very generous jug of gravy.
0:23:24 > 0:23:26Thank you very much. Thank you.
0:23:32 > 0:23:34Is the beef cooked exactly how you hoped for?
0:23:34 > 0:23:37Yeah, I'm happy with the beef, how it came up.
0:23:37 > 0:23:42To me that's delicious. It really packs a punch in your mouth.
0:23:43 > 0:23:46Probably not as tender as I would expect it to be, being Wagyu.
0:23:46 > 0:23:49For somebody that's never had wasabi before...
0:23:49 > 0:23:50Yes, it is strong,
0:23:50 > 0:23:53but you can put what you want and it works with the beef.
0:23:53 > 0:23:55You're brave.
0:23:58 > 0:24:00I'd have preferred horseradish.
0:24:00 > 0:24:03Very strong flavours in the red cabbage with the spices.
0:24:03 > 0:24:07I think the red cabbage is actually freshening the whole dish up.
0:24:09 > 0:24:12You cooked the potatoes in the fat from the beef, nice and crispy.
0:24:12 > 0:24:16I don't think it's the best roast potato I've ever had.
0:24:16 > 0:24:18I'm going to try this mashed swede.
0:24:18 > 0:24:20I like the texture you get from it.
0:24:20 > 0:24:24That's how I want texture with my swede.
0:24:24 > 0:24:28The Yorkshire puddings. They're exactly what I wanted.
0:24:30 > 0:24:32These are super crispy.
0:24:32 > 0:24:35Maybe that's why he's given us such a big jug of gravy.
0:24:35 > 0:24:37Have you done enough with this dish?
0:24:37 > 0:24:40With the amazing beef, amazing wasabi,
0:24:40 > 0:24:42I think it's a dish fit for a banquet.
0:24:42 > 0:24:46It's great flavours, but fundamentally it's a Sunday roast.
0:24:46 > 0:24:48It's not a banquet dish, for me. Yeah.
0:24:52 > 0:24:56All right, guys? Yeah, how was that? It's what I wanted it to be,
0:24:56 > 0:24:59I just hope Michael liked it and he gets it.
0:25:01 > 0:25:02This is the worst part.
0:25:02 > 0:25:05You know, just nerves. Just got to wait and see, now.
0:25:13 > 0:25:15Chefs, how we all doing?
0:25:15 > 0:25:17Good day today? Hopefully.
0:25:17 > 0:25:22I'm going to start with you, Adam, and your Wild Spit Roast.
0:25:23 > 0:25:26Using wild boar was a brilliant, original idea.
0:25:26 > 0:25:28I thought you cooked it really well.
0:25:28 > 0:25:31It was a good level of smokiness on the loin.
0:25:31 > 0:25:35I think the celeriac was absolutely lovely.
0:25:35 > 0:25:39However, the slaw -
0:25:39 > 0:25:43I find that was overpowered by the shallot puree.
0:25:43 > 0:25:46I did find it a little bit heavy.
0:25:46 > 0:25:50And it needed something to brighten it, some acidity to cut through.
0:25:50 > 0:25:55You described it as a sharing dish, I was a little underwhelmed.
0:25:57 > 0:26:00Phil, for your dish, the OBE.
0:26:01 > 0:26:06It was a really great reimagining of bacon and eggs, with the onion.
0:26:06 > 0:26:10Great flavours throughout. The three quail eggs,
0:26:10 > 0:26:14I thought they individually showed real refinement
0:26:14 > 0:26:17and a deftness of touch. I loved the smoky bacon belly.
0:26:17 > 0:26:22I think this was your strongest interpretation of the brief so far.
0:26:24 > 0:26:28However, I'm questioning whether bacon and eggs
0:26:28 > 0:26:31could ever be befitting of a main course,
0:26:31 > 0:26:35is it show stopping enough to be the main course?
0:26:36 > 0:26:40I do though think that this dish potentially
0:26:40 > 0:26:44could make a fantastic starter for the banquet.
0:26:44 > 0:26:46I would think about that.
0:26:46 > 0:26:51Andrew, and your dish, Welsh Wagyu Wasabi.
0:26:52 > 0:26:56I think the standout flavours were actually the vegetables.
0:26:56 > 0:26:58I thought the swede had texture I enjoyed,
0:26:58 > 0:27:01the red cabbage had depth of flavour.
0:27:03 > 0:27:07However, the beef for me didn't shine through
0:27:07 > 0:27:10as your star of the show, I thought it was a little bit chewy.
0:27:10 > 0:27:13Maybe you'd sliced it a little bit on the thick side.
0:27:13 > 0:27:16There's nothing new, there's nothing innovative
0:27:16 > 0:27:19in a roast dinner, ultimately.
0:27:20 > 0:27:23So onto the scores.
0:27:23 > 0:27:25Andrew.
0:27:25 > 0:27:27I'm going to score you...
0:27:30 > 0:27:32..a six.
0:27:33 > 0:27:35Adam.
0:27:37 > 0:27:39I'm going to score you...
0:27:39 > 0:27:41seven points.
0:27:43 > 0:27:44Phil.
0:27:46 > 0:27:48I'm going to give you a score of...
0:27:51 > 0:27:53..eight points.
0:27:54 > 0:27:59So, one more course to go, there's still only a few points in it,
0:27:59 > 0:28:01good luck. Thank you.
0:28:02 > 0:28:04Well done, chief.
0:28:04 > 0:28:06Well done, man.
0:28:06 > 0:28:10Phil has caught up with the leader Adam, and they're joint top.
0:28:10 > 0:28:13Andrew is two points behind.
0:28:15 > 0:28:17I've got to respect his decision, haven't I?
0:28:17 > 0:28:20Feeling a little bit deflated,
0:28:20 > 0:28:22but hopefully I can make it up on the dessert.
0:28:22 > 0:28:24We're back where we were last year!
0:28:24 > 0:28:26I know. Absolutely over the moon with that.
0:28:26 > 0:28:28Neck and neck now with Adam,
0:28:28 > 0:28:30strong position going into the dessert course.
0:28:30 > 0:28:33Two points is nothing. All to play for. Yeah.
0:28:33 > 0:28:37I've got to go into the dessert now and I've just got to smash it out.
0:29:03 > 0:29:05GLITTER BALL CHIRPS A "YOOHOO"
0:29:05 > 0:29:08# Oh, it don't mean a thing