0:00:02 > 0:00:06This week on Great British Menu, three of the most exciting chefs
0:00:06 > 0:00:09on the London and South East restaurant scene.
0:00:09 > 0:00:10Mark Froydenlund,
0:00:10 > 0:00:14head chef at Marcus Wareing's two-star restaurant.
0:00:14 > 0:00:15When you have to leave your dinner,
0:00:15 > 0:00:17you've got to leave your dinner.
0:00:17 > 0:00:20Russell Bateman, classically trained and chasing a Michelin star.
0:00:20 > 0:00:22I'm just a bit worried that it's a cooking competition.
0:00:22 > 0:00:25I seem to be the only one doing any cooking at the moment.
0:00:25 > 0:00:29And Ronnie Murray, who combines a simple approach with bold flavours.
0:00:29 > 0:00:31My tactic's really simple today, boys -
0:00:31 > 0:00:33I'm going to roast these curry spices
0:00:33 > 0:00:37till your eyes water so badly you can't really see what you're doing.
0:00:37 > 0:00:39In the year of the Queen's 90th birthday,
0:00:39 > 0:00:43the chefs will be celebrating the everyday Great Britons
0:00:43 > 0:00:45honoured throughout her reign
0:00:45 > 0:00:49and competing for the chance to cook for them at an historic banquet
0:00:49 > 0:00:51at the famous Palace of Westminster.
0:00:53 > 0:00:56Yesterday, Russell's fish course won over veteran Richard,
0:00:56 > 0:01:00earning him the first ten of the week and extending his lead.
0:01:00 > 0:01:03That's a dish that celebrates everything
0:01:03 > 0:01:05that's great about shellfish.
0:01:05 > 0:01:09- Amazing.- Mark and Ronnie are tied in second place.
0:01:09 > 0:01:14In today's main course, Russell is vying to stay at the top.
0:01:14 > 0:01:16- Are we going to see another ten today?- Hopefully.
0:01:16 > 0:01:18No reason why not, is there?
0:01:18 > 0:01:21Both Mark and Ronnie know they need to deliver on this course
0:01:21 > 0:01:23to get back in the competition.
0:01:23 > 0:01:25I'm slightly nervous of you with that saw.
0:01:25 > 0:01:26Yeah, me too.
0:01:38 > 0:01:41The chefs have been challenged to create dishes that celebrate
0:01:41 > 0:01:45the evolution of British food during the Queen's reign
0:01:45 > 0:01:49and a fitting legacy to our new Elizabethan age.
0:01:49 > 0:01:52Judging these dishes for contemporary execution
0:01:52 > 0:01:55and refined flavours is veteran Richard Corrigan.
0:01:55 > 0:01:59Three times a banquet champion, he's seeking perfection.
0:01:59 > 0:02:00This is the main course.
0:02:00 > 0:02:04I want to see a dish that surpasses expectations
0:02:04 > 0:02:08and brings out the best in British food.
0:02:08 > 0:02:10So, Mark, we need to gang up on Russell today.
0:02:10 > 0:02:12Basically, he doesn't have a stove,
0:02:12 > 0:02:14so I figure if we take everything off every time he puts something on,
0:02:14 > 0:02:16we should be OK.
0:02:16 > 0:02:18Last year I got a nine for my main course.
0:02:18 > 0:02:19Such a good feeling, isn't it?
0:02:19 > 0:02:22I was absolutely speechless when I got that ten yesterday.
0:02:22 > 0:02:24I couldn't believe it. I want to emulate that again today.
0:02:24 > 0:02:26Eight and above, that's what I'm looking for today.
0:02:26 > 0:02:31I'm looking for a big score today. I really don't want to dip behind now.
0:02:31 > 0:02:34- Let's get cooking, eh?- Yeah. - Let's get it done.
0:02:34 > 0:02:36Russell Bateman is up first.
0:02:36 > 0:02:39He's served consistently good dishes and earned
0:02:39 > 0:02:41a perfect ten for his fish course,
0:02:41 > 0:02:45but he knows he has to keep achieving top scores.
0:02:45 > 0:02:47Four points ahead for me, it means nothing.
0:02:47 > 0:02:51I want to keep the same intensity, I want to keep the same focus,
0:02:51 > 0:02:55and hopefully make it to the judges' chamber.
0:02:55 > 0:02:57- Hello, chef. - Russell, how are you doing?
0:02:57 > 0:02:59Yeah, very good, thank you.
0:02:59 > 0:03:01Your head didn't swell up too much overnight, did it?
0:03:01 > 0:03:03There's no room for complacency in this competition
0:03:03 > 0:03:05and I don't intend to let it slip in now.
0:03:05 > 0:03:08What are you cooking for the main course
0:03:08 > 0:03:09and what's the title of your dish?
0:03:09 > 0:03:12My dish is called Modesty Meets Royalty.
0:03:12 > 0:03:16This dish is based upon when the honoured Great Briton finally gets
0:03:16 > 0:03:19to meet Her Majesty the Queen and receives their honour
0:03:19 > 0:03:22at Buckingham Palace, the investiture ceremony,
0:03:22 > 0:03:24and to represent modesty,
0:03:24 > 0:03:26I've got this amazing beef cheek.
0:03:26 > 0:03:29I'm going to braise that in treacle
0:03:29 > 0:03:31so it's really rich, really unctuous.
0:03:31 > 0:03:34It's not just treacle you're using? You're happy using something else?
0:03:34 > 0:03:36Yeah, I'm going to use stocks.
0:03:36 > 0:03:40On top of that, I'm going to serve some smoked bone marrow.
0:03:40 > 0:03:44Then the regal element for this dish is this beautiful fillet of beef.
0:03:44 > 0:03:47Once I've roasted this, I'm brushing this with the treacle as well,
0:03:47 > 0:03:48just to intensify that flavour
0:03:48 > 0:03:51and bring the treacle all the way through the dish.
0:03:51 > 0:03:54- Good.- I'm using carrots. These are beautiful Chantenay carrots.
0:03:54 > 0:03:58Obviously, lots of different colours, different varieties.
0:03:58 > 0:04:01I'm going to cook these three different ways.
0:04:01 > 0:04:02I've got some lovely sourdough here,
0:04:02 > 0:04:05which I'm going to cook as a breadcrumb,
0:04:05 > 0:04:07but I'm going to cook in beef dripping,
0:04:07 > 0:04:09to intensify that beef flavour.
0:04:09 > 0:04:11What's this, a posh steak sandwich, is it?
0:04:11 > 0:04:14- It's a posh beef dinner. - So you're aiming for another ten?
0:04:14 > 0:04:18Absolutely, chef. I want a high score on this, I want to do well.
0:04:19 > 0:04:22Russell's Modesty Meets Royalty -
0:04:22 > 0:04:24beef cheek, beef fillet -
0:04:24 > 0:04:28if he can pull this off, it's going to be an absolute brilliant dish,
0:04:28 > 0:04:30but so much can go wrong.
0:04:30 > 0:04:34There is so many components to this dish to mess up.
0:04:34 > 0:04:39Next is Ronnie Murray. His oyster dish scored higher than his starter
0:04:39 > 0:04:42and propelled him into joint second place with Mark.
0:04:42 > 0:04:46Today, he wants to go further with his strong flavours.
0:04:46 > 0:04:48I'm looking for at least an eight or a nine with the main course.
0:04:48 > 0:04:51I'll be disappointed with anything less.
0:04:53 > 0:04:55- How are you doing, Ronnie?- Morning.
0:04:55 > 0:04:58- How are you feeling? - I'm feeling good about this one.
0:04:58 > 0:05:01- What's the title of your dish? - Crown Of Honour.
0:05:01 > 0:05:03Obviously, with the Queen theme,
0:05:03 > 0:05:07I thought, what better thing to do than a crown? A crown of lamb.
0:05:07 > 0:05:09Two eight-bone racks of lamb,
0:05:09 > 0:05:11then we're going to tie them back-to-back,
0:05:11 > 0:05:12then, hopefully, if all goes well,
0:05:12 > 0:05:15the bones will hold together and it will look exactly like a crown.
0:05:15 > 0:05:16What's the rest?
0:05:16 > 0:05:19The twist is we're going to fill it with a lamb-neck curry,
0:05:19 > 0:05:22so I didn't want to go all prime cuts and lose all my ethos,
0:05:22 > 0:05:24so cheap cut...
0:05:24 > 0:05:26And you're making your curry from base, yeah?
0:05:26 > 0:05:30From base, so we're going to roast off a fantastic array of spices.
0:05:30 > 0:05:32We're going to finish that off with something
0:05:32 > 0:05:35a little bit interesting - we'll do some samphire pakoras.
0:05:35 > 0:05:37A little deep-friend samphire in there.
0:05:37 > 0:05:39Is this dish going to go, "Wow!"?
0:05:39 > 0:05:44Yeah, I think this is a real wow-factor, show-stopping dish.
0:05:44 > 0:05:47And the lamb, of course, will be very rose.
0:05:48 > 0:05:51I'm hoping. Yeah, I'm hoping medium rare.
0:05:51 > 0:05:53Because if you overcook this...
0:05:53 > 0:05:56- I may as well go. - ..you may as well go, yeah.
0:05:56 > 0:05:57Yeah.
0:05:59 > 0:06:04Ronnie's Crown Of Honour, that rack of lamb with curry spices,
0:06:04 > 0:06:06that gets my jowls moving.
0:06:07 > 0:06:10But has he the skill to pull it off?
0:06:12 > 0:06:16Last up is two-Michelin-starred chef Mark Froydenlund.
0:06:16 > 0:06:20His first two courses left veteran Richard underwhelmed,
0:06:20 > 0:06:23but last year, Mark scored a nine for his main course,
0:06:23 > 0:06:25so he knows he can deliver.
0:06:25 > 0:06:28It's a big day and I think it's where the competition
0:06:28 > 0:06:30is won and lost. I've got a bit of catching up to do.
0:06:30 > 0:06:34I need to catch up with Russell and get a lead on Ronnie.
0:06:35 > 0:06:38- Morning.- Mark, how are you? - Very good, how are you?
0:06:38 > 0:06:40And what's the title of your dish?
0:06:40 > 0:06:42My dish is A Celebration Of Rose Veal.
0:06:42 > 0:06:48- OK.- The dish is celebrating and honouring the farmers in Britain
0:06:48 > 0:06:53that have really taken food to a new level over the last 60 years.
0:06:53 > 0:06:54Rose veal?
0:06:54 > 0:06:58- Yeah.- I don't see a lot of it on menus any more.
0:06:58 > 0:07:01I think it is something that isn't used enough.
0:07:01 > 0:07:04It's an amazing product, so this is an aged rack of the veal.
0:07:04 > 0:07:08What I'll do is I'll break it down, take off the eye,
0:07:08 > 0:07:11it's going to be poached, roasted and glazed with the sauce,
0:07:11 > 0:07:13which is going to be made with the trimmings and the bones.
0:07:13 > 0:07:16Then what we'll be left with is kind of a spare rib.
0:07:17 > 0:07:21That's going to be cooked in the water-bath in a marinade
0:07:21 > 0:07:22and then glazed again.
0:07:22 > 0:07:24And the rest of the garnish in here?
0:07:24 > 0:07:27I really want to keep it really light and fresh
0:07:27 > 0:07:30and sort of spring-like, almost, so using broccoli, lots of herbs,
0:07:30 > 0:07:35some fresh chestnuts and also using some sandy carrots.
0:07:35 > 0:07:38They're going to be glazed in the carrot juice,
0:07:38 > 0:07:40just trying to get as much flavour into them as possible.
0:07:40 > 0:07:43OK. You've done a nine before.
0:07:43 > 0:07:45- Feeling good?- Feeling great.
0:07:46 > 0:07:49Last year, London/South East won the main course.
0:07:49 > 0:07:51Is one of you guys up for it this year?
0:07:51 > 0:07:53- Absolutely.- Definitely.
0:07:53 > 0:07:56You sure? That didn't sound convincing.
0:07:56 > 0:07:58- Huh? Enjoy.- Thank you.
0:07:59 > 0:08:03Mark's celebration of rose veal, it's a brave dish.
0:08:03 > 0:08:05I genuinely think Mark is really looking
0:08:05 > 0:08:07for the spectacular show-stopper.
0:08:07 > 0:08:10He really is looking to pull one out of the bag
0:08:10 > 0:08:13and maybe this rose veal dish is it for him.
0:08:18 > 0:08:21As cooking gets underway, Mark's thoughts are on improving on
0:08:21 > 0:08:26his fish course score to make sure he gets to the judging chamber.
0:08:26 > 0:08:28For me, the biggest thing I'm worried about now
0:08:28 > 0:08:32is Richard saying my dish yesterday was too simple and too safe,
0:08:32 > 0:08:37cos really today, all I'm trying to do is show off how good the meat is
0:08:37 > 0:08:39and I suppose it's relatively simple.
0:08:40 > 0:08:42He's putting his faith in his rose veal dish,
0:08:42 > 0:08:46which celebrates the British farmers who are now humanely producing
0:08:46 > 0:08:48this delicate meat.
0:08:50 > 0:08:52I'm slightly nervous of you with that saw.
0:08:52 > 0:08:53Yeah, me too.
0:08:53 > 0:08:57Next, Mark works on the veal sauce which will accompany the meat.
0:08:57 > 0:09:01Currently in second place, he's pushing hard to claw back points.
0:09:01 > 0:09:03Doing well on this dish is really important to me.
0:09:03 > 0:09:06Obviously, I want to get at least a nine to match last year.
0:09:06 > 0:09:10- So, Mark, how's everything going? - Uh, so far, so good.- Yeah?
0:09:10 > 0:09:11Absolutely, yeah.
0:09:11 > 0:09:13The spare rib's being cooked in this liquor
0:09:13 > 0:09:16and obviously the juices all come out of the meat
0:09:16 > 0:09:19- and that's just being reduced down now.- What's in that?
0:09:19 > 0:09:21It's basically a barbecue sauce base.
0:09:21 > 0:09:23I didn't want to tell you earlier.
0:09:23 > 0:09:24That's good.
0:09:26 > 0:09:30That's going to go into this, which is sort of a classic jus.
0:09:30 > 0:09:33- Happy with everything? Yeah, so far. - Feel a bit more confident?- Yeah.
0:09:33 > 0:09:35Good, good, good, good!
0:09:35 > 0:09:37- That's quite clever.- Thank you.
0:09:37 > 0:09:41Mark looks a bit nervous. I'm sure there's internal pressures there.
0:09:41 > 0:09:44It's a competition, he wants to get a really good,
0:09:44 > 0:09:45high score on this dish,
0:09:45 > 0:09:47so he's working hard, you can see it.
0:09:49 > 0:09:52Ronnie is cooking lamb two ways.
0:09:52 > 0:09:55He starts with the spices for his lamb-neck curry.
0:09:55 > 0:09:59In joint second place, he's determined to catch Russell.
0:09:59 > 0:10:02My tactic's really simple today, boys.
0:10:02 > 0:10:05Basically, I'm going to roast these curry spices till your eyes water
0:10:05 > 0:10:06so badly you can't really see what you're doing.
0:10:06 > 0:10:10- You've already done that, mate. - That's my technique...
0:10:10 > 0:10:12Your plan has worked.
0:10:12 > 0:10:14He moves on to a traditional rack of lamb,
0:10:14 > 0:10:17which will form the crown, the centrepiece of his dish.
0:10:17 > 0:10:20- So the crown of lamb, Ronnie, yeah? - The crowning glory.
0:10:20 > 0:10:22Yeah, so threading it all together?
0:10:22 > 0:10:24- Yeah.- And what are you going to wrap it around?
0:10:24 > 0:10:26Er, nothing.
0:10:26 > 0:10:29- I'm going to go for it holding its natural shape.- Wow.
0:10:29 > 0:10:32I was never much good at sewing at school, so we'll...
0:10:32 > 0:10:33Yeah, well, I can see.
0:10:33 > 0:10:36- RONNIE LAUGHS - We'll see.- Yeah.
0:10:36 > 0:10:38Anyway, just make sure to remove all that string.
0:10:38 > 0:10:39That's the worry.
0:10:39 > 0:10:42Ronnie is tying the lamb and not wrapping it round a tin can,
0:10:42 > 0:10:44which normally you would use for a crown of lamb,
0:10:44 > 0:10:48so he said he's done it before. Well, hopefully he has.
0:10:49 > 0:10:52Russell is hoping to maintain his lead with his beef dish,
0:10:52 > 0:10:55where his choice of cuts and presentation
0:10:55 > 0:10:57will represent ordinary Great Britons
0:10:57 > 0:10:59receiving the highest honours.
0:10:59 > 0:11:02He starts by brazing beef cheeks with treacle,
0:11:02 > 0:11:06then preps beef fillet, which he cooks sous-vide,
0:11:06 > 0:11:08before moving on to his smoked bone marrow.
0:11:10 > 0:11:12Oh, bone marrow, now you've got me.
0:11:12 > 0:11:14- I love bone marrow. - I had you at bone marrow, yeah?
0:11:14 > 0:11:17Mark is working on the eye of the rose veal rib,
0:11:17 > 0:11:20which he vacuum packs and cooks in the water-bath.
0:11:20 > 0:11:22Mark, confident in this one?
0:11:22 > 0:11:24You're obviously very passionate about the product.
0:11:24 > 0:11:26Yeah, I feel, like I said,
0:11:26 > 0:11:28a real responsibility to do a good job with it,
0:11:28 > 0:11:31cos it's not just me, it's the farmer,
0:11:31 > 0:11:37it's everyone involved in the chain that I'm kind of representing.
0:11:37 > 0:11:40I just want to make sure that I do it for them, as well, really.
0:11:45 > 0:11:50Up in Cumbria, Mark visited the farm supplying his rose veal...
0:11:50 > 0:11:52- Hi, Mark.- Hi.- Welcome to Gatelands.
0:11:52 > 0:11:56..and met owners Andrew and Angela Barraclough.
0:11:56 > 0:11:58- This is Ange, my wife. - Hiya, Mark.- Hello.
0:11:58 > 0:11:59You all right? Nice to meet you.
0:11:59 > 0:12:02Here she's feeding the calves.
0:12:02 > 0:12:05Oh, they still like their milk, even at this age.
0:12:05 > 0:12:07That's what I think should give the meat
0:12:07 > 0:12:10- just that little bit of tenderness. - Yeah.
0:12:10 > 0:12:12It's common practice for dairy farmers
0:12:12 > 0:12:14to shoot bull calves at birth,
0:12:14 > 0:12:17but Andrew and Angela changed their approach
0:12:17 > 0:12:20following the devastating loss of their entire herd
0:12:20 > 0:12:23to foot and mouth disease in 2011.
0:12:23 > 0:12:25They decided that no calves born on the farm
0:12:25 > 0:12:27would be destroyed unnecessarily
0:12:27 > 0:12:32and decided to rear their bull calves for veal production.
0:12:32 > 0:12:34It's soul-destroying, when you've lost everything...
0:12:34 > 0:12:36Sorry.
0:12:36 > 0:12:39..lost everything to foot and mouth.
0:12:39 > 0:12:42I said to Andrew, "We're going to have to do something
0:12:42 > 0:12:45"to try and get a market for these animals."
0:12:45 > 0:12:49Foot and mouth changed a lot of stuff,
0:12:49 > 0:12:53but change isn't always bad, but yet sudden change is hard.
0:12:53 > 0:12:55Andrew and Angela's dedicated approach
0:12:55 > 0:12:59puts the welfare of their livestock at the heart of their farm.
0:12:59 > 0:13:00We feel like we're doing something with them,
0:13:00 > 0:13:03we're not just shooting them.
0:13:03 > 0:13:05- It's something worth persevering with.- Please don't stop.
0:13:05 > 0:13:07- Thank you. - THEY LAUGH
0:13:09 > 0:13:13Representing Cumbrian farmers during this terrible time
0:13:13 > 0:13:15and ensuring their voices were heard
0:13:15 > 0:13:18was National Farmers' Union chairman Les Armstrong,
0:13:18 > 0:13:21who was honoured by the Queen for his efforts.
0:13:21 > 0:13:27Cumbria was really badly affected during the 2001 crisis
0:13:27 > 0:13:30and I understand you were at the forefront of that.
0:13:30 > 0:13:31Well, I was.
0:13:31 > 0:13:33Because of my involvement in the NFU,
0:13:33 > 0:13:36when the Prime Minister, Tony Blair, came up to Cumbria,
0:13:36 > 0:13:39I was one of the people that got invited to meet him.
0:13:39 > 0:13:41Somebody must have thought we'd done a good job,
0:13:41 > 0:13:45because eventually I got a letter off the Prime Minister's Office
0:13:45 > 0:13:48to ask if I would like to receive the MBE.
0:13:48 > 0:13:54- Well, that was unthinkable to me. - You must be really proud.
0:13:54 > 0:13:57Future generations will look back and say, "Yeah, Grandad,
0:13:57 > 0:14:01"or whoever was lucky enough to get an MBE and meet the Queen."
0:14:01 > 0:14:04But more importantly, I was lucky enough
0:14:04 > 0:14:06to represent Cumbrian farmers, really,
0:14:06 > 0:14:10and I'm just passionate about my industry.
0:14:10 > 0:14:12Back at the family farmhouse,
0:14:12 > 0:14:15Mark has prepared a sample of his rose veal dish
0:14:15 > 0:14:19to thank the farmers who've worked tirelessly to produce the meat.
0:14:19 > 0:14:22- That really is tasty. - Really is good.
0:14:22 > 0:14:25Really sweet. Quite surprising how sweet it is, actually.
0:14:25 > 0:14:28How you have done that meat, absolutely brilliant.
0:14:28 > 0:14:31It really makes us proud that we've produced...
0:14:31 > 0:14:32That meat was born here.
0:14:35 > 0:14:39In the kitchen, Mark is doing broccoli three ways.
0:14:39 > 0:14:41He starts with the puree.
0:14:41 > 0:14:44He's also roasting carrots in butter with aromatics.
0:14:45 > 0:14:48Russell is also taking a contemporary approach
0:14:48 > 0:14:50to preparing his carrots,
0:14:50 > 0:14:52wrapping them in treacle salt-baked pastry.
0:14:54 > 0:14:56So, Russell, what have we here?
0:14:56 > 0:14:58This is my salt-baked pastry,
0:14:58 > 0:15:01- so this is for the Chantenay carrots.- OK.
0:15:01 > 0:15:03The idea is that I'm going to cook these in the pastry,
0:15:03 > 0:15:05they're going to absorb the flavour of this,
0:15:05 > 0:15:08but they're also going to maintain their own flavour.
0:15:08 > 0:15:09Feeling comfortable?
0:15:09 > 0:15:12No, I've still got loads to do, I've got to push on, time's against me.
0:15:12 > 0:15:14I really need to crack on, yeah.
0:15:14 > 0:15:17Listen, I'm really looking forward to tasting those carrots.
0:15:17 > 0:15:19- Brilliant, thank you.- Thank you.
0:15:19 > 0:15:21I think Russell's salt-baked pastry, yeah,
0:15:21 > 0:15:23it smelled great.
0:15:23 > 0:15:25No question about it.
0:15:25 > 0:15:26Love the idea.
0:15:29 > 0:15:32Ronnie is racing to prepare his rack of lamb,
0:15:32 > 0:15:34which he intends to serve medium rare.
0:15:34 > 0:15:36Anything you're worried about your dish, Ronnie?
0:15:36 > 0:15:39As I said to Richard, if this isn't medium rare,
0:15:39 > 0:15:42I may as well just go, boys. You'll be fine on your own.
0:15:43 > 0:15:45He moves on to the accompaniments -
0:15:45 > 0:15:48the samphire pakoras and the green apple relish.
0:15:50 > 0:15:53Mark is first to plate up his dish,
0:15:53 > 0:15:57A Celebration Of Rose Veal, which pays tribute to British farmers
0:15:57 > 0:15:58humanely rearing their calves.
0:16:00 > 0:16:03To a serving plate, he centres broccoli puree,
0:16:03 > 0:16:05braised broccoli stems,
0:16:05 > 0:16:08wild herb garnish and fresh chestnut.
0:16:08 > 0:16:11He adds carrots rolled in pine nuts and carrot powder...
0:16:11 > 0:16:13Mark, happy with your veal?
0:16:13 > 0:16:15Yeah, the veal's good.
0:16:15 > 0:16:17..and tops with rose veal fillet
0:16:17 > 0:16:19and black garlic puree.
0:16:21 > 0:16:24He then adds a veal rib to a sizzle platter...
0:16:24 > 0:16:26- I can't wait to taste that veal, chef.- Really?
0:16:26 > 0:16:28It looks absolutely phenomenal.
0:16:28 > 0:16:31..and garnishes with pine nuts and carrot powder,
0:16:31 > 0:16:33crispy broccoli and chickweed,
0:16:33 > 0:16:35followed by barbecue sauce
0:16:35 > 0:16:37and veal sauce in jugs.
0:16:41 > 0:16:44- Title.- A Celebration Of Veal. - Celebration Of Veal?
0:16:44 > 0:16:46- Rose veal?- Rose veal, yeah.
0:16:46 > 0:16:48And your little sign here, yeah?
0:16:48 > 0:16:51So this is plaque that was put up by the farmer
0:16:51 > 0:16:54after the foot and mouth crisis of 2001.
0:16:54 > 0:16:57You know when you do look at some dishes, you just go,
0:16:57 > 0:17:00"God, I hope this tastes as good as it looks!"
0:17:00 > 0:17:02Actually, I'm not thinking that, but...
0:17:02 > 0:17:04LAUGHTER
0:17:05 > 0:17:06Come on.
0:17:11 > 0:17:13Well, I think the plate looks amazing, though.
0:17:13 > 0:17:15- Smells phenomenal.- Yeah.
0:17:16 > 0:17:20- This is the eye of the meat. - This is the prime bit.
0:17:21 > 0:17:24It's got a great flavour to it, the veal.
0:17:24 > 0:17:27- Sauce good? - Yeah, sauce is delicious.
0:17:27 > 0:17:29- Happy with that rib?- Yeah, I am.
0:17:29 > 0:17:32I think it's really tender, I think the sweetness in the marinade
0:17:32 > 0:17:36really helps to bring out the natural sweetness in the veal.
0:17:37 > 0:17:39That's delicious.
0:17:39 > 0:17:42- Sticky, rich. - That's what you want from a rib, no?
0:17:42 > 0:17:47- This is the carrot. On the outside? - Pine nuts, which I love.
0:17:51 > 0:17:54That's super-rich, eh? That pine nut is lovely on there.
0:17:54 > 0:17:57- And the puree down on the bottom? - Broccoli puree,
0:17:57 > 0:17:59little bits of crispy broccoli.
0:17:59 > 0:18:01- RONNIE:- I don't know if I get that.
0:18:01 > 0:18:04- I'd have been quite happy with the puree, I think.- Yeah?
0:18:04 > 0:18:06Out of ten?
0:18:06 > 0:18:09I'd say an eight. I think I've done it justice.
0:18:11 > 0:18:14I think this is an absolute winner, this dish.
0:18:14 > 0:18:15It's a very strong main course.
0:18:15 > 0:18:17I've got to be honest with you, Russell -
0:18:17 > 0:18:19this scares the living daylights out of me.
0:18:19 > 0:18:20- And me. - THEY CHUCKLE
0:18:25 > 0:18:26Wow, Mark.
0:18:26 > 0:18:29- Aw, mate...- Enjoy it? - Oh, yeah, it was stunning.- Amazing.
0:18:29 > 0:18:30- Good work, buddy.- Good.
0:18:30 > 0:18:33If you're worried about doing it proud, that's...
0:18:33 > 0:18:34- Proper. - ..that's done it proud, sure.
0:18:34 > 0:18:38- That was delicious.- Good. - Absolutely delicious.- Thanks.
0:18:38 > 0:18:42Russell is next to plate up his Modesty Meets Royalty dish.
0:18:42 > 0:18:46The beef fillet has been cooked in a water-bath.
0:18:46 > 0:18:50Now he caramelises it and finishes with a treacle and spice mix.
0:18:50 > 0:18:51All right, treacle.
0:18:53 > 0:18:56Russell is presenting antique knives on a ceremonial cushion.
0:18:59 > 0:19:01To a serving dish,
0:19:01 > 0:19:04he adds shredded beef cheek and sliced smoked bone marrow.
0:19:04 > 0:19:05Bit of a shake in your hands, there, Russell.
0:19:05 > 0:19:08I'm nervous, chef. I want to...
0:19:08 > 0:19:10I want to carry on achieving.
0:19:10 > 0:19:13He tops with pickled carrot and sourdough breadcrumbs
0:19:13 > 0:19:15cooked in beef fat.
0:19:15 > 0:19:18Next, carrot puree is added to the main serving dish,
0:19:18 > 0:19:21followed by treacle salt-baked carrots,
0:19:21 > 0:19:25crispy kale and sliced spiced beef fillet
0:19:25 > 0:19:29garnished with a watercress, tarragon and parsley oil.
0:19:30 > 0:19:34Finally, braising juice is served in individual jugs.
0:19:36 > 0:19:39This is Modesty Meets Royalty.
0:19:40 > 0:19:42Happy?
0:19:42 > 0:19:46Yes, I'm happy with the beef, the cooking looks good to me.
0:19:46 > 0:19:48Fellow chefs, Mark, Ronnie?
0:19:49 > 0:19:52- RONNIE:- I can't wait to tuck in. The beef looks absolutely spot-on.
0:19:52 > 0:19:54- MARK:- It looks amazing.
0:19:54 > 0:19:55Come on, let's taste.
0:20:01 > 0:20:03It looks amazing, doesn't it?
0:20:03 > 0:20:05It looks absolutely stunning.
0:20:06 > 0:20:08- You know I love my beef.- I do, yeah.
0:20:08 > 0:20:10- I know my beef.- Yes.- I love my beef.
0:20:17 > 0:20:19It's tender, isn't it?
0:20:19 > 0:20:23With the spices, it's adding a lot to it, isn't it?
0:20:23 > 0:20:25It's really lifted the beef.
0:20:25 > 0:20:28Does that treacle come through? Is it well balanced?
0:20:28 > 0:20:32I think... The treacle's obviously only on the outside of the beef.
0:20:34 > 0:20:36I want to taste these carrots.
0:20:40 > 0:20:43Don't really get many of the spices from the salt crust in the carrot.
0:20:43 > 0:20:46I'm not really getting any salt, either, to be fair.
0:20:46 > 0:20:48I'm getting a very nicely cooked carrot.
0:20:51 > 0:20:53Do you think that's too smoked?
0:20:53 > 0:20:54No, not at all.
0:20:54 > 0:20:59I think you obviously get the smoke, otherwise there's no point doing it.
0:20:59 > 0:21:01- MARK:- Really strong flavour from the bone marrow.
0:21:01 > 0:21:04I was excited to try the beef cheek and I think it's kind of...
0:21:04 > 0:21:07a little bit lost under the bone marrow.
0:21:07 > 0:21:10- We're nit-picking here, cos it's an amazing plate of food.- We are.
0:21:10 > 0:21:12- Are we desperately nit-picking?- Yeah!
0:21:12 > 0:21:14We're getting a bit desperate, aren't we?
0:21:14 > 0:21:17Out of ten, what would you score this dish?
0:21:17 > 0:21:18I think I'd score it a seven.
0:21:22 > 0:21:25In the kitchen, timing is key for Ronnie
0:21:25 > 0:21:28as he prepares to plate up his Crown Of Honour -
0:21:28 > 0:21:33a regal spectacle that features a crown of lamb with a curry centre.
0:21:33 > 0:21:35He's planning to serve the lamb medium rare,
0:21:35 > 0:21:40but decides to put it back in the oven as he deep-fries his pakoras.
0:21:40 > 0:21:42- All right, mate? You all right?- You all right?
0:21:42 > 0:21:45- Yeah, I don't know, to be honest. - Is that a ten?
0:21:45 > 0:21:47No, I don't think so.
0:21:47 > 0:21:48Can we have some for...?
0:21:48 > 0:21:50Can we have some for tea?
0:21:50 > 0:21:54Well, we're going to fill ourselves up on lamb now, I think.
0:21:54 > 0:21:56Ronnie needs the crown to hold its shape,
0:21:56 > 0:21:59so he delicately removes the string.
0:21:59 > 0:22:02It's just critical that when I untie the lamb, it holds together.
0:22:02 > 0:22:06He makes a bed of cooked kale on a silver serving platter,
0:22:06 > 0:22:08then adds the crown of lamb.
0:22:08 > 0:22:11He garnishes the lamb neck curry with coriander and parsley
0:22:11 > 0:22:13and adds to the centre.
0:22:14 > 0:22:17In side dishes, he's serving green apple relish
0:22:17 > 0:22:19and samphire pakoras.
0:22:21 > 0:22:23Ronnie,
0:22:23 > 0:22:24name and inspiration.
0:22:24 > 0:22:29Crown Of Honour, so inspiration - to honour the Great Britons.
0:22:29 > 0:22:32And Her Majesty's crown.
0:22:32 > 0:22:33This is for the boys.
0:22:33 > 0:22:35- Do you want to bring that and I'll bring this, yeah?- Yeah.
0:22:35 > 0:22:37- OK.- OK, we good?
0:22:41 > 0:22:43When you saw that crown with the curry in the middle,
0:22:43 > 0:22:45- it was amazing, wasn't it? - Yeah, it looked great.
0:22:45 > 0:22:48You can just see those walking through the banquet.
0:22:49 > 0:22:51Good heat in there, Ronnie.
0:22:51 > 0:22:52Yeah, it's got a kick,
0:22:52 > 0:22:56but you're eating a curry - you expect a little kick, I think.
0:22:56 > 0:22:58Oh, good morning!
0:22:58 > 0:22:59That is hot, innit?
0:23:01 > 0:23:04Are you happy with the cooking of the lamb?
0:23:04 > 0:23:07If I'm uber-critical, it could have been a touch less,
0:23:07 > 0:23:11but I think for a banquet flavour, medium's probably a safe bet.
0:23:11 > 0:23:14- And that's your voice of experience? - Yep.
0:23:15 > 0:23:18Or I've just talked my way out of overcooking it a bit.
0:23:19 > 0:23:20Do you think the flavour of the lamb
0:23:20 > 0:23:23is strong enough to compete with the curry?
0:23:23 > 0:23:27I think I get a lot of spice on my palate.
0:23:27 > 0:23:28Maybe a bit too much.
0:23:28 > 0:23:30Tell me about the samphire pakoras.
0:23:30 > 0:23:32It's kind of along the onion bhaji route.
0:23:32 > 0:23:34I wanted something a little bit different.
0:23:34 > 0:23:37I think samphire brings that saltiness to it.
0:23:38 > 0:23:40Is it better than an onion?
0:23:42 > 0:23:44Not for me.
0:23:44 > 0:23:45Out of ten?
0:23:46 > 0:23:49I'd be disappointed with anything less than an eight.
0:23:51 > 0:23:54- I don't think the curry's good enough.- Yeah.
0:24:00 > 0:24:02- Boys.- How do you think it went?
0:24:05 > 0:24:06Who knows!
0:24:06 > 0:24:08Yeah? You happy?
0:24:08 > 0:24:11Yeah, it's fine. Lamb's probably a little bit overcooked.
0:24:11 > 0:24:14- What do you think, more importantly? - It looks amazing, doesn't it?
0:24:14 > 0:24:15The presentation was amazing,
0:24:15 > 0:24:19but we picked up on the cooking of the lamb, as well, of course.
0:24:22 > 0:24:25Right, guys, what do we think? Scores.
0:24:25 > 0:24:27It's got to be high, it's got to be high, hasn't it?
0:24:27 > 0:24:28Well, for me, anyway.
0:24:37 > 0:24:39- Hello, chefs.- Hello.
0:24:39 > 0:24:42- How are you all feeling?- OK.
0:24:42 > 0:24:44Mark.
0:24:45 > 0:24:48I thought you were very brave to take on rose veal.
0:24:50 > 0:24:51It was a risk.
0:24:52 > 0:24:53One which I loved.
0:24:54 > 0:24:59It was a really complex dish, executed perfectly.
0:24:59 > 0:25:04The cooking of the veal was absolutely spot-on.
0:25:04 > 0:25:09But for me, the utter star on the plate was your carrot.
0:25:10 > 0:25:12What flavour.
0:25:12 > 0:25:14Well done.
0:25:14 > 0:25:20Russell, after a high of ten for your first fish course yesterday,
0:25:20 > 0:25:22I was expecting another high score.
0:25:22 > 0:25:25The beef fillet was fantastic.
0:25:25 > 0:25:27Perfectly cooked.
0:25:28 > 0:25:30I liked the crust on top of the beef cheek.
0:25:32 > 0:25:35But when it came to the cheek,
0:25:35 > 0:25:37I thought it was a little stringy.
0:25:38 > 0:25:41Otherwise, it was a very good plate of food.
0:25:42 > 0:25:43Ronnie...
0:25:43 > 0:25:47sit me down with that dish and a pint,
0:25:47 > 0:25:49I'd be very happy.
0:25:49 > 0:25:51This dish was all about the crown...
0:25:53 > 0:25:55..and it did hold together really well.
0:25:57 > 0:25:59But...
0:25:59 > 0:26:03I think you know it was overcooked.
0:26:03 > 0:26:05Yep.
0:26:05 > 0:26:08That was the most important thing on that plate.
0:26:10 > 0:26:11The spice in the curry...
0:26:13 > 0:26:16..I thought could have been cooked out a little bit more, as well.
0:26:18 > 0:26:19So the scores.
0:26:24 > 0:26:25Russell...
0:26:25 > 0:26:27I'm giving you...
0:26:31 > 0:26:33..nine.
0:26:35 > 0:26:39A few tweaks and give me that cheek in chunks...
0:26:41 > 0:26:43..and you might have been looking at a ten.
0:26:45 > 0:26:47Ronnie...
0:26:47 > 0:26:48I'm giving you a score of...
0:26:54 > 0:26:56..seven.
0:26:56 > 0:26:59I have to say, I was slightly disappointed by the dish.
0:27:02 > 0:27:03Mark...
0:27:05 > 0:27:06..I'm giving you a score of...
0:27:11 > 0:27:13..ten.
0:27:17 > 0:27:18That was a stunning dish, Mark.
0:27:20 > 0:27:23You finally gave me what I was waiting for.
0:27:23 > 0:27:26It had personality and it was outstanding.
0:27:28 > 0:27:30Right, guys, dessert's up next.
0:27:30 > 0:27:34A lot of chefs who thought they were in the lead...
0:27:35 > 0:27:37..have fallen down on this course.
0:27:39 > 0:27:40Happy cooking.
0:27:43 > 0:27:44- Well done, mate.- Well done, guys.
0:27:44 > 0:27:47- Finally.- Yeah, I know! At last!- Well done.
0:27:49 > 0:27:54I'm absolutely ecstatic to get a ten. It feels so good to hear it,
0:27:54 > 0:27:56especially coming from a chef like Richard.
0:27:56 > 0:27:59Mark has taken the top spot for the main course,
0:27:59 > 0:28:02but Russell stays top of the leaderboard
0:28:02 > 0:28:04with Ronnie trailing in third place.
0:28:04 > 0:28:06You all right, Ron, with your score?
0:28:06 > 0:28:08Yeah, you know, I knew I'd overcooked it.
0:28:08 > 0:28:11I'm a little bit, you know, disappointed.
0:28:11 > 0:28:13Next should be your strongest course, no?
0:28:13 > 0:28:14It's got to be a ten, innit?
0:28:14 > 0:28:16It's all or nothing now.
0:28:16 > 0:28:18Seven for the main course I'm fairly sure comes down
0:28:18 > 0:28:20to overcooking the lamb.
0:28:20 > 0:28:25There's no room for errors and that was a slight error on my part, so...
0:28:25 > 0:28:28Obviously, I'm jubilant. Got a nine. Dessert's coming.
0:28:28 > 0:28:31I really want to impress with this dessert, because for me,
0:28:31 > 0:28:35the telltale sign of a good chef is if he can do the pastry.