0:00:02 > 0:00:05This year, on Great British Menu...
0:00:05 > 0:00:08- It's hot in here.- The pressure in the kitchen is ridiculous.
0:00:08 > 0:00:10No!
0:00:10 > 0:00:12..the country's best chefs are competing
0:00:12 > 0:00:15to showcase contemporary British cooking.
0:00:16 > 0:00:17- You look like you're praying.- I am.
0:00:19 > 0:00:23In the year of the Queen's 90th birthday,
0:00:23 > 0:00:26the chefs are celebrating the everyday great Britons
0:00:26 > 0:00:29she's honoured for their extraordinary achievements.
0:00:29 > 0:00:31It's the most amazing thing you could ever receive.
0:00:32 > 0:00:36The prize - to cook at the ultimate banquet,
0:00:36 > 0:00:38held at the historic Palace of Westminster.
0:00:41 > 0:00:46Here, the chefs must showcase the coming of age of British cuisine.
0:00:46 > 0:00:47Going for gold all the way, mate.
0:00:48 > 0:00:51You think you're on track then all of a sudden something's missing.
0:00:51 > 0:00:54Your hands all right there, Russell? You got a bit of a shake on?
0:00:54 > 0:00:56That was a stunning dish.
0:01:08 > 0:01:11This year, the chefs have travelled the country
0:01:11 > 0:01:12to meet everyday great Britons,
0:01:12 > 0:01:15recognised for their remarkable endeavours
0:01:15 > 0:01:17and commitment to their communities.
0:01:17 > 0:01:19Pay attention, it's your turn next.
0:01:19 > 0:01:21I'm trying to keep up with the speed.
0:01:22 > 0:01:25Since her coronation in 1953,
0:01:25 > 0:01:28the Queen has honoured thousands of people.
0:01:28 > 0:01:31This is the Queen's Gallantry Medal, that makes it super-special.
0:01:31 > 0:01:34Future generations will look back and say, "Oh, yeah,
0:01:34 > 0:01:36"he was lucky enough to get an MBE and meet the Queen."
0:01:36 > 0:01:39Inspired by these great Britons,
0:01:39 > 0:01:43the chefs must represent the transformation of British food
0:01:43 > 0:01:45during the Queen's reign...
0:01:45 > 0:01:46It looks fantastic.
0:01:46 > 0:01:51..and produce a lasting legacy to this new Elizabethan age.
0:01:51 > 0:01:53- I think you will get through, yeah.- Cheers for that.- Cheers.
0:01:53 > 0:01:55LAUGHTER
0:01:55 > 0:01:58This week, competing for London & the South East are...
0:01:58 > 0:02:02Marcus Wareing's protege, Mark Froydenlund,
0:02:02 > 0:02:05who crashed out of the competition early last year,
0:02:05 > 0:02:06failing to cook for the judges.
0:02:07 > 0:02:10I'm back again this year, I don't want to let myself down.
0:02:10 > 0:02:13I've got a point to prove, and I've got the menu to do it.
0:02:13 > 0:02:16The Michelin-starred returner faces tough competition
0:02:16 > 0:02:19in two resolute newcomers.
0:02:19 > 0:02:20Russell Bateman,
0:02:20 > 0:02:23a classically-trained chef who is chasing a Michelin star.
0:02:23 > 0:02:26So I've worked in some fantastic restaurants at the top level
0:02:26 > 0:02:29and I'm here to show people what I can do, and who I am on a plate.
0:02:29 > 0:02:31And Ronnie Murray,
0:02:31 > 0:02:33renowned for his contemporary approach
0:02:33 > 0:02:34to wholesome British cooking.
0:02:34 > 0:02:36I don't have a Michelin star,
0:02:36 > 0:02:39but I do have 12 years' experience of cooking great British food.
0:02:39 > 0:02:42Lots of people get simple and easy confused.
0:02:42 > 0:02:43I do simple, not easy.
0:02:43 > 0:02:47Judging the chefs is an undisputed heavyweight of the competition.
0:02:47 > 0:02:50Mark, you were here last year, come on, spill the beans.
0:02:50 > 0:02:51It's tough.
0:02:51 > 0:02:54- What's the toughest part? - It's all tough.
0:02:54 > 0:02:56LAUGHTER
0:02:56 > 0:03:00The most successful chef in Great British Menu history.
0:03:00 > 0:03:02I would be really pleased if it was Phil Howard.
0:03:02 > 0:03:03That's my fear. Thanks, Mark.
0:03:03 > 0:03:04LAUGHTER
0:03:04 > 0:03:06Who don't we want, chaps?
0:03:06 > 0:03:08For me, probably someone like Richard Corrigan.
0:03:08 > 0:03:11Really, really high standards.
0:03:11 > 0:03:12Three-time champion...
0:03:14 > 0:03:15..Richard Corrigan.
0:03:17 > 0:03:18Good morning, chefs.
0:03:18 > 0:03:20ALL: Good morning.
0:03:21 > 0:03:23Mark, second time around.
0:03:23 > 0:03:25- Yep.- It's not nice being knocked out, is it?
0:03:25 > 0:03:27It's not nice at all, no.
0:03:27 > 0:03:29How did Marcus treat you?
0:03:29 > 0:03:30Pretty well, pretty well.
0:03:30 > 0:03:32Yeah, he was pretty kind.
0:03:32 > 0:03:33Russell. Yes, Chef.
0:03:33 > 0:03:35You've worked in some demanding kitchens.
0:03:35 > 0:03:37I have. Hopefully that's standing me in good stead
0:03:37 > 0:03:39for the competition.
0:03:39 > 0:03:41- Ronnie.- Richard.
0:03:41 > 0:03:44- Have you come prepared? - Yeah, I think so, yeah.
0:03:44 > 0:03:45Well, listen, it's a real pleasure.
0:03:45 > 0:03:49I'm pretty straightforward as a judge, so I wish you all the best.
0:03:49 > 0:03:50Happy cooking, guys.
0:03:52 > 0:03:54Well, well, well!
0:03:54 > 0:03:56- That was my pick!- I was going to say, is that your one?
0:03:56 > 0:03:58LAUGHTER
0:03:58 > 0:03:59Yeah, great.
0:03:59 > 0:04:01First up is returning competitor
0:04:01 > 0:04:04Michelin-starred chef Mark Froydenlund.
0:04:05 > 0:04:07- Welcome back. - Thanks very much. Yeah.
0:04:07 > 0:04:10So what dish are you cooking?
0:04:10 > 0:04:12So, the starter is bubble and squeak.
0:04:12 > 0:04:14Everyone thinks of bubble and squeak as leftovers.
0:04:14 > 0:04:16Is it a good way to start the banquet?
0:04:16 > 0:04:18I think so. I think it's a little bit playful.
0:04:18 > 0:04:20So what I've tried to do throughout the whole menu
0:04:20 > 0:04:23is to take iconic British foods
0:04:23 > 0:04:25and bring them up-to-date.
0:04:25 > 0:04:26What's in your box, here?
0:04:28 > 0:04:30So these are smoked pork jowls.
0:04:30 > 0:04:33So these pork jowls are going to be cooked in a pressure cooker
0:04:33 > 0:04:35using the beer and the cider.
0:04:35 > 0:04:39The cabbage is really actually the star of the show for me,
0:04:39 > 0:04:42going to do as much with it as I can, roasted, puree, pickling some.
0:04:43 > 0:04:44Maltose.
0:04:44 > 0:04:46I'm going to make a crackling for the pork
0:04:46 > 0:04:49with this dried pork fat here.
0:04:49 > 0:04:51Then a little bit of the caramel,
0:04:51 > 0:04:52sweeter than normal sugar,
0:04:52 > 0:04:54so it really should be getting honey,
0:04:54 > 0:04:56honey-roasted pork flavour from it.
0:04:56 > 0:04:58Good. And you've chilli here, as well.
0:04:58 > 0:05:01Yep, so all the elements for a piccalilli.
0:05:01 > 0:05:04Do you want to bring home the bacon to Marcus, do you?
0:05:04 > 0:05:06I think he'd be pretty pleased, yeah.
0:05:07 > 0:05:10Bubble and squeak. Sounds a bit traditional for me,
0:05:10 > 0:05:13but it's a dish that could bring a lot of happiness,
0:05:13 > 0:05:16or it's a dish that could absolutely fall flat.
0:05:18 > 0:05:19Next up is Russell Bateman,
0:05:19 > 0:05:23with an unconventional combination of ingredients.
0:05:23 > 0:05:25- Russell.- Morning, Chef.- How are you? - I'm very good, thank you.
0:05:25 > 0:05:27What's the title of your dish?
0:05:27 > 0:05:28From Humble Beginnings.
0:05:28 > 0:05:31So, this dish for me signifies the great Britons
0:05:31 > 0:05:34that Queen Elizabeth has honoured during her reign,
0:05:34 > 0:05:36the ordinary, everyday heroes of Great Britain.
0:05:36 > 0:05:39And I wanted to give them something that they could recognise,
0:05:39 > 0:05:41but I wanted to take it to another level.
0:05:41 > 0:05:46So I'm going to be using some beautiful Cumberland sausages.
0:05:46 > 0:05:48I'm going to do two things.
0:05:48 > 0:05:50I'm going to make a broth,
0:05:50 > 0:05:53and I'm going to make some little sausage balls for texture.
0:05:54 > 0:05:56And then I'm going to make my own brown sauce.
0:05:56 > 0:05:58I like my sausages grilled.
0:05:58 > 0:06:02With a bit of brown sauce. You want to score lots of points,
0:06:02 > 0:06:04- forget about the rest! - Serve that on the side.
0:06:05 > 0:06:06And then what I'm going to have
0:06:06 > 0:06:10is I've got these beautiful native oysters from Colchester.
0:06:10 > 0:06:12I'm going to poach these in a little apple juice.
0:06:12 > 0:06:14I know that not everybody likes the raw oyster.
0:06:14 > 0:06:17Through cooking it, more people enjoy it.
0:06:17 > 0:06:20- Really?- Yeah.- Are you sure?
0:06:20 > 0:06:22I hope so.
0:06:22 > 0:06:25I've got some wonderful smoked haddock from Grimsby...
0:06:26 > 0:06:30..and then, of course, I've got some wonderful diver-caught scallops.
0:06:30 > 0:06:34So the broth is going to be used to tie all these ingredients together.
0:06:34 > 0:06:37So this is a soup you're doing, more or less?
0:06:37 > 0:06:39- Yeah.- Well, I wish you the best.
0:06:39 > 0:06:41Thank you, Chef.
0:06:41 > 0:06:44If Russell gets this dish spot-on,
0:06:44 > 0:06:48I know, as a cook, it's going to taste great,
0:06:48 > 0:06:51but cooking native oysters?
0:06:51 > 0:06:53That could be a disaster.
0:06:54 > 0:06:58Last up is Ronnie Murray, with a box of eclectic ingredients.
0:06:59 > 0:07:01Morning, Ronnie.
0:07:01 > 0:07:03What's the title of your dish?
0:07:03 > 0:07:04The title of this dish is -
0:07:04 > 0:07:07Mock Rook Pie with Brown Sauce Gravy.
0:07:07 > 0:07:10So you are taking a take on history here, Ronnie, are you?
0:07:10 > 0:07:12Yes. So kind of the theme for the whole menu
0:07:12 > 0:07:14is looking at quite historic dishes,
0:07:14 > 0:07:18so traditionally a rook pie would have been almost like a pork pie,
0:07:18 > 0:07:19so I wanted to lighten it up,
0:07:19 > 0:07:22and then maybe use a bit of a sort of shepherd's pie influence
0:07:22 > 0:07:24- in there as well. - And where's the rook?
0:07:24 > 0:07:26You can't shoot rook commercially,
0:07:26 > 0:07:30so I've turned to the pigeon as a close comparison,
0:07:30 > 0:07:32hence the mock in the title.
0:07:32 > 0:07:34OK, Ronnie, will you explain what's in your box?
0:07:34 > 0:07:36So we've got some Duke of York potato.
0:07:36 > 0:07:39So we're going to bake these, and then we're going to fry the shell,
0:07:39 > 0:07:41so we've got a crispy potato shell.
0:07:41 > 0:07:44We're going to take our pigeon and take the legs off,
0:07:44 > 0:07:45make a bit of a mince,
0:07:45 > 0:07:48put a little bit of my brown sauce gravy through that.
0:07:48 > 0:07:50Wood pigeon, you know, they can be quite bitter as well.
0:07:50 > 0:07:53They can be, but I think because of the size of it,
0:07:53 > 0:07:55I think that'll work.
0:07:55 > 0:07:58Ronnie's Mock Rook Pie.
0:07:58 > 0:07:59If he can pull this off...
0:08:01 > 0:08:02.. it's possibly a real contender.
0:08:05 > 0:08:07As the chefs start cooking,
0:08:07 > 0:08:10it's Richard who's uppermost in their minds.
0:08:10 > 0:08:13How do you feel about cooking for Richard and his standards?
0:08:13 > 0:08:14It's an interesting one.
0:08:14 > 0:08:16I think the good thing with Richard Corrigan is
0:08:16 > 0:08:19he calls a spade a spade, you know where you are.
0:08:19 > 0:08:21- Yeah, of course.- What do you think now you've met him?
0:08:21 > 0:08:24Well, I'll tell you how I feel about him after he's given me a score,
0:08:24 > 0:08:27- shall I?- After he's scored you, yeah?- Yeah.
0:08:27 > 0:08:30Having earned just five for his starter last year,
0:08:30 > 0:08:32Mark wants to redeem himself
0:08:32 > 0:08:34with a contemporary spin on bubble and squeak,
0:08:34 > 0:08:38a dish popular in the '50s, when the Queen came to the throne.
0:08:38 > 0:08:40Last year for me, really hard.
0:08:40 > 0:08:42Didn't get off to a great start, especially with the starter,
0:08:42 > 0:08:45so, you know, that makes this course even more important for me.
0:08:47 > 0:08:50He adds cabbage, potatoes and ham hock to a pan,
0:08:50 > 0:08:53which he'll combine and shape into a croquette.
0:08:53 > 0:08:56I'm guessing your bubble and squeak is not quite what I'm thinking.
0:08:56 > 0:08:58It's just a great dish of leftovers, isn't it,
0:08:58 > 0:09:02and I think this gives me the chance to really show what chefs do now
0:09:02 > 0:09:05and how far we've come in the last, you know, 60 years.
0:09:05 > 0:09:07Yeah.
0:09:08 > 0:09:10Mark Froydenlund works in the heart of
0:09:10 > 0:09:13one of London's most exclusive neighbourhoods,
0:09:13 > 0:09:16as head chef at Marcus Wareing's restaurant
0:09:16 > 0:09:18at the luxurious Berkeley hotel.
0:09:18 > 0:09:21Pork, duck medium, lamb agnolotti, two pomme puree.
0:09:22 > 0:09:24For the last three years,
0:09:24 > 0:09:26he's retained two Michelin stars for Marcus,
0:09:26 > 0:09:30which made exiting the competition at the first hurdle last year
0:09:30 > 0:09:32hard to take.
0:09:32 > 0:09:35I'll be absolutely devastated if I had to go home on Thursday again.
0:09:35 > 0:09:37I've got something to prove this year, it's now or never.
0:09:37 > 0:09:39Service, please, 14, please.
0:09:39 > 0:09:41Having supported Mark through his first attempt,
0:09:41 > 0:09:45fiance and fellow chef Shawna knows just how much the competition
0:09:45 > 0:09:46means to him.
0:09:46 > 0:09:48Last year was, was really tough.
0:09:48 > 0:09:51You know, he was very deflated obviously not to have got through,
0:09:51 > 0:09:53but I think he's going to come back fighting, which is the main thing.
0:09:53 > 0:09:57Mark looked at the current trend in street food for inspiration.
0:09:57 > 0:09:59As part of the menu this year,
0:09:59 > 0:10:01I really wanted to show the dramatic change in food culture,
0:10:01 > 0:10:04so from right back at the beginning of the Queen's reign
0:10:04 > 0:10:07to today, where we've got fantastic chefs
0:10:07 > 0:10:09working in a great environment.
0:10:09 > 0:10:13Together with Shawna, he visited a stall at London's Piccadilly market,
0:10:13 > 0:10:15famed for the leftovers dish.
0:10:15 > 0:10:17We're interested in the bubble and squeak.
0:10:17 > 0:10:19What we've got here is the ham hock,
0:10:19 > 0:10:21this is the veggie bubble, and this is the classic.
0:10:21 > 0:10:23Amazing, thanks a lot.
0:10:23 > 0:10:24Take care.
0:10:25 > 0:10:28Flavour's awesome, really good textures.
0:10:28 > 0:10:31If you get it right, I think it'll be an awesome starter.
0:10:31 > 0:10:34- And then it's just the garnish that you've got to get right with it.- Mm.
0:10:34 > 0:10:36If you get through, we should have this at our wedding!
0:10:40 > 0:10:42- So, Mark.- Hi.
0:10:42 > 0:10:44- The start of your bubble and squeak, yeah?- This is it.
0:10:44 > 0:10:47Do you know, when you come up with the idea of what dish
0:10:47 > 0:10:49you're going to cook, do you ever feel halfway through
0:10:49 > 0:10:53- that..."I should have done something else?"- Yeah, I do, I do. Yes.
0:10:54 > 0:10:58Definitely last year, and this year, I think I'm more on track.
0:10:58 > 0:11:01This year, I think I've got a really good balance between...
0:11:01 > 0:11:04doing the right dishes and making sure it hits the brief.
0:11:04 > 0:11:07Spuds, bit of cabbage, and the ham, yeah?
0:11:07 > 0:11:08Yeah.
0:11:12 > 0:11:16Lots of good flavours there, I have to say, you know what I mean, really.
0:11:16 > 0:11:17OK, listen, happy cooking.
0:11:17 > 0:11:20Thank you.
0:11:20 > 0:11:22Mark's not the only one putting a contemporary spin
0:11:22 > 0:11:25on traditional ingredients.
0:11:25 > 0:11:26So you're both using brown sauce?
0:11:26 > 0:11:28- Yeah, yeah.- Yeah, it looks like it.
0:11:28 > 0:11:31But one of you is making it and one of you is not?
0:11:31 > 0:11:33Maybe one of us is taking the easy way out.
0:11:33 > 0:11:35LAUGHTER
0:11:35 > 0:11:37Russell's home-made brown sauce will accompany
0:11:37 > 0:11:39his Cumberland sausage broth,
0:11:39 > 0:11:42inspired by everyday British ingredients.
0:11:44 > 0:11:47Two of his seafood elements, scallop and smoked haddock,
0:11:47 > 0:11:51will be plated raw, then lightly cooked when the hot broth is added.
0:11:52 > 0:11:55Russell, your...your starter has a lot of fish in there,
0:11:55 > 0:11:57you sure you've got the right course?
0:11:57 > 0:11:59Yeah, I think so, yeah.
0:11:59 > 0:12:00Obviously I wanted to do something different.
0:12:00 > 0:12:03You guys have gone down two different avenues,
0:12:03 > 0:12:04and mine's different as well.
0:12:06 > 0:12:09Russell Bateman is head chef at Colette's restaurant
0:12:09 > 0:12:13at the country estate hotel, The Grove, in Hertfordshire.
0:12:13 > 0:12:16One cod, one chicken, one couscous.
0:12:16 > 0:12:18Trained in Michelin-starred restaurants,
0:12:18 > 0:12:23he won the prestigious National Chef Of The Year award in 2014.
0:12:25 > 0:12:28His love of cooking was passed down to him by his grandparents,
0:12:28 > 0:12:31who are keen home bakers and brewers.
0:12:32 > 0:12:36My nan and grandad were quite into food and home produce,
0:12:36 > 0:12:38and home baking.
0:12:38 > 0:12:39When I used to go round their house,
0:12:39 > 0:12:43I always knew that I could get fresh bread with some lovely butter.
0:12:44 > 0:12:48Never allowed the beer, but, you know, that was unfortunate.
0:12:48 > 0:12:51Russell has also enlisted some help from his executive chef,
0:12:51 > 0:12:53Harry Lomas,
0:12:53 > 0:12:55who himself has been honoured by the Queen.
0:12:55 > 0:12:57Can you tell me a bit about the BEM and the MBE?
0:12:57 > 0:13:01That was absolutely, you know, I mean, so overwhelmed when I got it,
0:13:01 > 0:13:03you get the letter in the post and what have you.
0:13:03 > 0:13:05You're just, "Me?!"
0:13:05 > 0:13:06You know, you just can't really believe it.
0:13:06 > 0:13:08As one of the Queen's great Britons,
0:13:08 > 0:13:11Harry is well placed to sample an element
0:13:11 > 0:13:13of Russell's competition menu.
0:13:13 > 0:13:14That is beautiful.
0:13:14 > 0:13:17You're a winner, it's brilliant, very nice.
0:13:17 > 0:13:18But in this kitchen,
0:13:18 > 0:13:21it's Richard who Russell needs to impress.
0:13:21 > 0:13:23- How's everything going? - Yeah, very good, Chef.
0:13:23 > 0:13:25I've got my brown sauce here.
0:13:25 > 0:13:27- May I?- Of course.- Just a...
0:13:27 > 0:13:30Tomatoes, apple, browned onion.
0:13:30 > 0:13:33I don't see that flavour going with a native oyster,
0:13:33 > 0:13:35but this is the magic of you.
0:13:35 > 0:13:38- Yeah... - Trying to surprise the judge, yeah?
0:13:38 > 0:13:40For me, it's the pork that brings everything together and this is...
0:13:40 > 0:13:42this is like a seasoning, you know?
0:13:42 > 0:13:44- I'll see you soon.- Thanks, Chef.
0:13:46 > 0:13:50Ronnie is putting a contemporary spin on an historic rook pie
0:13:50 > 0:13:52by using potato instead of pastry,
0:13:52 > 0:13:54and pigeon instead of rook.
0:13:54 > 0:13:57He'll use the pigeon carcass to make a stock for the gravy.
0:13:59 > 0:14:01- So, Ronnie, how are you? - Good, very good.
0:14:01 > 0:14:03- Could I test your sauce? - The gravy?- Yeah.
0:14:06 > 0:14:09Wood pigeon can just be a little bit sour on the palate,
0:14:09 > 0:14:10I always find.
0:14:10 > 0:14:12Your brown sauce is a gravy.
0:14:12 > 0:14:15The brown sauce goes in the gravy right at the end.
0:14:15 > 0:14:17- Does it?- So it's finished with a little bit of brown sauce...
0:14:18 > 0:14:20..just to give it that hint.
0:14:21 > 0:14:22So we'll see.
0:14:22 > 0:14:24- Risky.- Risky, possibly.
0:14:27 > 0:14:30Ronnie Murray is in charge of eight busy kitchens,
0:14:30 > 0:14:33as group head chef of HIX Restaurants,
0:14:33 > 0:14:36owned by Great British Menu heavyweight Mark Hix,
0:14:36 > 0:14:40who got both his main course and dessert to the banquet
0:14:40 > 0:14:43in the second Great British Menu competition.
0:14:43 > 0:14:45I wouldn't have too many issues emulating what Mark did, you know.
0:14:45 > 0:14:48Obviously we worked together on his menu and the desserts,
0:14:48 > 0:14:50and we kicked ideas around,
0:14:50 > 0:14:52so it's nice to be able to do the same, you know,
0:14:52 > 0:14:53the other way around.
0:14:53 > 0:14:56Ronnie was born with a shortened left arm,
0:14:56 > 0:14:58but this hasn't stopped him fulfilling his dreams of
0:14:58 > 0:14:59becoming a successful chef.
0:14:59 > 0:15:01I never see myself as having a disability,
0:15:01 > 0:15:04I've never really seen it as that, it's something you're born with,
0:15:04 > 0:15:06you're dealt the cards you're dealt with,
0:15:06 > 0:15:10and you learn to adapt and just get on with doing what you want to do.
0:15:10 > 0:15:13Classic British cooking is Ronnie's forte,
0:15:13 > 0:15:16so to perfect his modern take on historic recipes,
0:15:16 > 0:15:19he sought inspiration from the extensive library
0:15:19 > 0:15:21above the restaurant.
0:15:21 > 0:15:23A lot of the research into the dishes in the menu
0:15:23 > 0:15:25comes from old cookbooks.
0:15:25 > 0:15:26I've spent a lot of time up here
0:15:26 > 0:15:28working on the menu for the competition,
0:15:28 > 0:15:30to hopefully recreate a great British classic.
0:15:31 > 0:15:35Before he attempts his starter in the Great British Menu kitchen,
0:15:35 > 0:15:37he wants Mark's seal of approval.
0:15:37 > 0:15:40To be honest with you, I wouldn't use the livers in there.
0:15:40 > 0:15:42- I think they're a bit too strong. - Think it's a bit much? A bit edgy?
0:15:42 > 0:15:45It's not everyone's cup of tea though, liver, is it?
0:15:45 > 0:15:48Certainly be disappointed if I didn't get to Friday,
0:15:48 > 0:15:51and I'd like to... I'd certainly like to get a dish at the banquet,
0:15:51 > 0:15:52that's the ultimate achievement.
0:15:52 > 0:15:55I'm pretty confident that Ronnie'll definitely get at least one in.
0:15:55 > 0:15:57Keep up the tradition.
0:15:58 > 0:15:59In the kitchen,
0:15:59 > 0:16:01Ronnie is going against his boss's advice
0:16:01 > 0:16:04and is keeping the liver in his pigeon mince.
0:16:05 > 0:16:07He then preps swede balls.
0:16:08 > 0:16:12Meanwhile, Russell is clarifying his broth to make a consomme,
0:16:12 > 0:16:14and he's not happy.
0:16:14 > 0:16:15It's overcooked.
0:16:17 > 0:16:19Obviously, I was over there and it started boiling.
0:16:19 > 0:16:21I thought you were keeping an eye on it for me, chief.
0:16:21 > 0:16:23I didn't even know it was on, Chef.
0:16:23 > 0:16:25If I'd known I was supposed to be looking after it,
0:16:25 > 0:16:26I might have sabotaged it deliberately.
0:16:26 > 0:16:29- I'm sure you were busy. - I didn't even see it!
0:16:29 > 0:16:32I think it's OK, I think he's just about caught it, so hopefully,
0:16:32 > 0:16:34hopefully it's all right, otherwise I'll feel really bad.
0:16:36 > 0:16:38Mark is leaving nothing to chance
0:16:38 > 0:16:41with his refined and reimagined bubble and squeak.
0:16:41 > 0:16:43It has eight elements.
0:16:45 > 0:16:48He cooks pork jowl in cider and beer,
0:16:48 > 0:16:51then whisks spices with agar to form piccalilli gel.
0:16:52 > 0:16:54Yeah, I've got my trademark sweat on today,
0:16:54 > 0:16:57so I've got a flannel as backup though, so it should be OK.
0:16:57 > 0:17:00He then moves on to the maltose crackling.
0:17:00 > 0:17:03He's adding fine granules of pork crackling
0:17:03 > 0:17:05that pop when added to hot oil, to add crunch.
0:17:08 > 0:17:11Russell is first to plate up his raw seafood,
0:17:11 > 0:17:13oyster and sausage broth starter.
0:17:15 > 0:17:16You need a hand, Russell? You all right?
0:17:16 > 0:17:19Just got to dress... and I'm ready to go.
0:17:19 > 0:17:20Nice one.
0:17:20 > 0:17:23He poaches the native oyster in apple juice.
0:17:24 > 0:17:27To a serving bowl, he adds his home-made brown sauce,
0:17:27 > 0:17:31sliced raw scallops, and raw smoked haddock.
0:17:31 > 0:17:35Then Cumberland sausage balls, apple, and the oyster,
0:17:35 > 0:17:37and garnishes with nasturtium leaves.
0:17:39 > 0:17:41Just heat my consomme through slightly.
0:17:41 > 0:17:44Yeah, I'm watching it, it's not going to happen again.
0:17:45 > 0:17:48With his bowls in presentation boxes,
0:17:48 > 0:17:51he pours hot Cumberland sausage broth into serving jugs
0:17:51 > 0:17:54and places his royal invitation on top.
0:17:55 > 0:17:56- "The Veteran Chef?"- Yes.
0:17:57 > 0:18:01This represents the first time a great Briton receives news
0:18:01 > 0:18:04from the Palace, the famous letter from the Palace.
0:18:04 > 0:18:07Chefs, what do you think of his dish?
0:18:07 > 0:18:09Maybe there's a few quid in the envelope for you, Chef,
0:18:09 > 0:18:12I'm a bit worried about that. Yeah, I was sure mine was bigger.
0:18:12 > 0:18:13Yeah, it looks great, it's really interesting,
0:18:13 > 0:18:17starting to tell the story even before you've tried it, so...
0:18:17 > 0:18:20- RICHARD:- The great shame for me is if that oyster is overcooked.
0:18:21 > 0:18:23Let's get tasting.
0:18:30 > 0:18:33So the consomme is there to cook all the raw elements.
0:18:34 > 0:18:36This is the oyster, the native oyster.
0:18:36 > 0:18:37The native oyster.
0:18:45 > 0:18:49- MARK:- I'm not sure about the oyster. For me, I always prefer oysters raw.
0:18:49 > 0:18:50- RICHARD:- The scallop.
0:18:50 > 0:18:53I think the scallop does exactly what I want it to do.
0:18:57 > 0:18:59- That's worked really well. - It's worked well, yeah.
0:18:59 > 0:19:02- RICHARD:- Do you think there's saltiness in the broth you've made?
0:19:02 > 0:19:04I know that it's high, but I think I needed that
0:19:04 > 0:19:07to season the scallop once it was cooked.
0:19:09 > 0:19:11Obviously, Russell was worried about that consomme.
0:19:11 > 0:19:13I think for me a consomme should a little bit clearer,
0:19:13 > 0:19:15I think this is more of a broth.
0:19:15 > 0:19:17- RICHARD:- A lot of effort going into making the brown sauce.- Yeah.
0:19:17 > 0:19:19Do you think it was worth it?
0:19:19 > 0:19:21I do think it was worth it, yeah.
0:19:23 > 0:19:26I wonder if that brown sauce is starting to get a bit lost.
0:19:27 > 0:19:29What would you mark this dish out of ten?
0:19:29 > 0:19:32I think I'd give myself...
0:19:32 > 0:19:33a seven.
0:19:36 > 0:19:38I think the presentation is incredible,
0:19:38 > 0:19:42I just think that some of the ingredients are maybe lost in there.
0:19:43 > 0:19:46- Russell, how was that, mate? - Hey. That was tough.
0:19:46 > 0:19:47- Was it?- Yeah.
0:19:47 > 0:19:49So what did you think of the dish, guys?
0:19:49 > 0:19:50Oh, it was great.
0:19:50 > 0:19:55Ronnie is still prepping his mock rook pie with brown sauce gravy.
0:19:55 > 0:19:56Featuring wood pigeon,
0:19:56 > 0:20:00it's a contemporary take on a dish popular in rural communities
0:20:00 > 0:20:02at the start of the Queen's reign.
0:20:02 > 0:20:05He scoops out the centre of the baked potatoes,
0:20:05 > 0:20:07then deep-fries the skins.
0:20:08 > 0:20:12The shop-bought brown sauce goes into his gravy and simmers.
0:20:13 > 0:20:14How are you getting on?
0:20:14 > 0:20:16I'm a little bit nervous, to be fair.
0:20:16 > 0:20:19Next, he spoons minced pigeon and confit pigeon leg
0:20:19 > 0:20:21into the potato skin.
0:20:21 > 0:20:25He drizzles it with game gravy and tops with piped mashed potato.
0:20:27 > 0:20:29The pigeon breast goes into the pan.
0:20:30 > 0:20:33You all right, Ron, do you need something?
0:20:33 > 0:20:35Only these pigeon breasts cooking about five minutes ago.
0:20:35 > 0:20:38He then finishes the root vegetables in butter.
0:20:39 > 0:20:42The brown sauce game gravy is served in jugs.
0:20:43 > 0:20:47Finally, he tops the baked potato with sliced pigeon breast.
0:20:48 > 0:20:52And places into a vintage serving bowl with the root vegetables.
0:20:54 > 0:20:57Very honest type of food this man cooks, boys, what do you think?
0:20:57 > 0:21:02- I think it looks great.- I think you can see it's going to be hearty and delicious.
0:21:02 > 0:21:04- OK, come on, let's taste it. - Let's go.
0:21:07 > 0:21:10I think if I saw mock rook pie on the menu,
0:21:10 > 0:21:12I'd expect to see something with a bit of pastry,
0:21:12 > 0:21:15something that's a bit more like a pie.
0:21:16 > 0:21:18The brown sauce,
0:21:18 > 0:21:20where is it?
0:21:20 > 0:21:22I think it finishes off the gravy nicely and hopefully
0:21:22 > 0:21:25stops it from being that bitter you were talking about earlier.
0:21:28 > 0:21:30Can you taste the brown sauce in the gravy?
0:21:30 > 0:21:33It's very delicate. I think if you're going to call it brown sauce,
0:21:33 > 0:21:35- you should put a bit more in.- Yeah.
0:21:35 > 0:21:39- Maybe he should have made his own. - Well, maybe!
0:21:39 > 0:21:40Happy with the pigeon breast?
0:21:40 > 0:21:42It is quite rare, I quite like it quite rare.
0:21:44 > 0:21:46- Really tender.- Yet, it is, yeah.
0:21:46 > 0:21:48It's not, it doesn't have any bitterness at all, does it?
0:21:49 > 0:21:51Is this worthy to be on the banquet?
0:21:52 > 0:21:55Yeah, I believe so, I'm confident it's a banquet starter.
0:21:58 > 0:22:02For me, it's just missing just a little bit of excitement, I suppose.
0:22:04 > 0:22:07What would you mark it?
0:22:07 > 0:22:08It's a tricky one.
0:22:08 > 0:22:10I think it's definitely a risky dish.
0:22:10 > 0:22:13If I get a 7/8, I'll be very happy with that.
0:22:17 > 0:22:21Mark is last to plate up his bubble and squeak,
0:22:21 > 0:22:24a contemporary spin on the traditional British home-cooked dish.
0:22:24 > 0:22:26All right, Ronnie.
0:22:26 > 0:22:27- Chaps.- How did that go, mate?
0:22:27 > 0:22:29You don't know, do you? You really don't know.
0:22:29 > 0:22:31Poker face.
0:22:31 > 0:22:34It's very tidy over there, are you sure you've got enough to do?
0:22:35 > 0:22:39Mark starts by slicing the bubble and squeak croquette.
0:22:39 > 0:22:41- Look, I'll get in there. - Mop my brow a bit, boys.
0:22:41 > 0:22:48- Right.- To a serving plate he adds cabbage puree, sliced croquette,
0:22:48 > 0:22:51pork jowl with a deep-fried cabbage garnish,
0:22:51 > 0:22:54pickled cabbage and piccalilli gel.
0:22:54 > 0:22:56That's not how my mum's looks.
0:22:56 > 0:23:01Next, he adds chunks of pickled cauliflower, pickled cucumber,
0:23:01 > 0:23:03shredded spring onion and cep powder.
0:23:03 > 0:23:05What are they?
0:23:05 > 0:23:06This is the maltose crackling.
0:23:06 > 0:23:09Sort of a honey-roast pork flavour.
0:23:09 > 0:23:12And finally, a drizzle of cooking juice from the pork jowl.
0:23:16 > 0:23:19So, a million miles away from your style.
0:23:19 > 0:23:23It's not the way I would do bubble and squeak but it looks fantastic.
0:23:23 > 0:23:25Pretty food can fail, it's all about the flavour.
0:23:31 > 0:23:33It looks stunning to me.
0:23:33 > 0:23:35That's a work of art, that.
0:23:35 > 0:23:36Going to taste the crackling.
0:23:38 > 0:23:40That's pretty sweet, that crackling, though.
0:23:42 > 0:23:46There's that piece of pork there with the crispy cabbage on the top, really...
0:23:46 > 0:23:48- Wow, that's really punchy, yeah. - Yeah, it's gorgeous.
0:23:48 > 0:23:50This is the jowl.
0:23:50 > 0:23:53That's just a lump of fat.
0:23:53 > 0:23:55What about this main event, as it were?
0:23:55 > 0:23:57Bubble and squeak croquette.
0:23:57 > 0:23:58I mean, that's got a fantastic flavour.
0:23:58 > 0:23:59Yeah.
0:23:59 > 0:24:01The croquette.
0:24:01 > 0:24:03You're happy with it?
0:24:03 > 0:24:05Yeah, I am, you know, for me, the heart of the dish.
0:24:08 > 0:24:10Maybe a bit too much cucumber and crackling.
0:24:10 > 0:24:12That's pretty much all that's left.
0:24:12 > 0:24:14Yeah, I was going to go in for a bit of crackling.
0:24:14 > 0:24:15Oh, were you?, I'll shut up!
0:24:15 > 0:24:17I was leaving it until last!
0:24:17 > 0:24:19On the score level, you know,
0:24:19 > 0:24:21where do you think this would sit, this dish?
0:24:21 > 0:24:23I'd like to see at least an eight for this.
0:24:25 > 0:24:28So, of course, Mark's been here before and he wasn't very happy last year,
0:24:28 > 0:24:30do you think he'll be happy with that dish today?
0:24:30 > 0:24:33I think he's got to be a lot happier with that than he was last year, for sure.
0:24:37 > 0:24:39- Hey, guys.- Here he is. Hello, Mark, all right?
0:24:39 > 0:24:41- Yeah.- How was that for you?
0:24:41 > 0:24:44It's like the Irish Inquisition, isn't it?
0:24:44 > 0:24:47- What do you guys think? - Well, I thought it was delicious.
0:24:47 > 0:24:48Amazing plate of food.
0:24:51 > 0:24:55So, do you think we've seen some high scores today for the starter?
0:24:55 > 0:24:57I think we should have, yeah.
0:24:57 > 0:24:58Let's hope so.
0:25:06 > 0:25:10Hello, chefs. First course done, how are you feeling?
0:25:10 > 0:25:12- Relieved.- Yeah, relief.
0:25:13 > 0:25:16Russell, I'm going to start with your dish.
0:25:16 > 0:25:19You went to all the bother of making the brown sauce.
0:25:21 > 0:25:24Frankly, I think it was totally lost.
0:25:24 > 0:25:26And the native oyster,
0:25:26 > 0:25:27you overcooked it.
0:25:30 > 0:25:34However, I thought this was a wonderful dish.
0:25:34 > 0:25:35So simple, so elegant.
0:25:36 > 0:25:40I love the apple. The scallop was cooked perfectly.
0:25:41 > 0:25:43It was all magic.
0:25:44 > 0:25:46Apart from the oyster.
0:25:49 > 0:25:55Ronnie. Ronnie, I just don't see this dish at the banquet.
0:25:55 > 0:25:57It was a bit too simple.
0:25:59 > 0:26:00I'd lose the brown sauce.
0:26:03 > 0:26:06But the pigeon was cooked beautifully...
0:26:08 > 0:26:10..and I really liked the baked potato.
0:26:10 > 0:26:14It just reminded me how good something so simple can be.
0:26:16 > 0:26:20Mark, you served up an elegant...
0:26:21 > 0:26:25..beautifully presented, and a well-crafted dish.
0:26:28 > 0:26:30I did like the potato and ham croquette.
0:26:32 > 0:26:34It was delicious. That and the sweet piccalilli...
0:26:36 > 0:26:37..it was pure magic.
0:26:38 > 0:26:43But...personally, I thought the crackling was too sweet.
0:26:46 > 0:26:49I think the dish needed a little bit more earthiness...
0:26:51 > 0:26:55..and I thought it was slightly more of a main course than a starter.
0:26:55 > 0:26:57A little bit too heavy.
0:26:59 > 0:27:00Right, to the scores.
0:27:01 > 0:27:04Ronnie, I'm going to start with you.
0:27:06 > 0:27:08I'm going to score your dish...
0:27:13 > 0:27:14..six.
0:27:16 > 0:27:21Mark, I'm giving you a...
0:27:25 > 0:27:26..seven.
0:27:29 > 0:27:30Russell.
0:27:30 > 0:27:31Yes, Chef.
0:27:33 > 0:27:34I'm giving you...
0:27:37 > 0:27:38..eight.
0:27:40 > 0:27:43And if you had put that oyster in at the very last moment...
0:27:43 > 0:27:45you might have even scored a nine.
0:27:47 > 0:27:49You are all clearly thinking about the brief
0:27:49 > 0:27:53but remember the banquet deserves only the best.
0:27:53 > 0:27:56So good luck, and I'll see you at the next course.
0:27:56 > 0:27:57- Thank you.- Thank you.
0:28:01 > 0:28:03Nice one.
0:28:06 > 0:28:10Obviously I'm overwhelmed, and I'm really pleased to have got an eight.
0:28:10 > 0:28:12Early lead, Russell, well done.
0:28:12 > 0:28:13Yeah, it's only the beginning, though.
0:28:13 > 0:28:16- Yeah.- I would have liked to see one more point on that,
0:28:16 > 0:28:18my starter's always been my weakest dish.
0:28:18 > 0:28:21There's nothing between us really, is there, let's be honest.
0:28:21 > 0:28:25Obviously, finishing at the back of the pack with the lowest score today,
0:28:25 > 0:28:28yeah, not an ideal start.
0:28:28 > 0:28:30Looking forward to the fish course, I think.
0:28:30 > 0:28:32- Yeah.- Game on.