0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:07It's hot in here.
0:00:07 > 0:00:09The pressure in the kitchen is ridiculous.
0:00:09 > 0:00:10No!
0:00:10 > 0:00:13..the country's best chefs are competing to showcase
0:00:13 > 0:00:15contemporary British cooking.
0:00:15 > 0:00:17You look like you're praying.
0:00:17 > 0:00:18I am.
0:00:18 > 0:00:22In the year the nation marked the Queen's 90th birthday,
0:00:22 > 0:00:25the chefs are celebrating the everyday
0:00:25 > 0:00:29great Britons she's honoured for their extraordinary achievements.
0:00:29 > 0:00:32It is the most amazing thing you could ever receive.
0:00:32 > 0:00:36The prize, to cook at the ultimate banquet held at the country's most
0:00:36 > 0:00:40iconic building, the Palace of Westminster.
0:00:41 > 0:00:46Here they must demonstrate the coming of age of British cuisine.
0:00:46 > 0:00:48Going for gold all the way, mate.
0:00:48 > 0:00:51You think you're on track and all of a sudden something's missing.
0:00:51 > 0:00:54Are your hands all right there, Russell? You've got a shake on.
0:00:54 > 0:00:56That was a stunning dish!
0:01:09 > 0:01:11Our chefs have travelled the nation,
0:01:11 > 0:01:16meeting everyday great Britons commended for their achievements.
0:01:16 > 0:01:18Your turn next.
0:01:18 > 0:01:20I'm trying to keep up with the speed.
0:01:20 > 0:01:23Since the Coronation, more than 60 years ago,
0:01:23 > 0:01:26countless outstanding individuals have been recognised
0:01:26 > 0:01:28on the Queen's honours list.
0:01:28 > 0:01:30This is the Queen's Gallantry Medal.
0:01:30 > 0:01:31That makes it super special.
0:01:31 > 0:01:33- This is the MBE...- Wow!
0:01:33 > 0:01:35..which Prince Charles gave me.
0:01:35 > 0:01:37- What an honour.- It was an honour.
0:01:37 > 0:01:39Inspired by these great Britons,
0:01:39 > 0:01:43the chefs must highlight the transformation of British cuisine
0:01:43 > 0:01:45during the Queen's reign...
0:01:45 > 0:01:47It looks fantastic.
0:01:47 > 0:01:51..to produce a lasting legacy, to this new Elizabethan era.
0:01:51 > 0:01:54Each taste...it's just delicious!
0:01:54 > 0:01:56I just want to eat more and more.
0:01:58 > 0:02:01This week, competing to become north-east champion
0:02:01 > 0:02:04are three ambitious chefs.
0:02:04 > 0:02:07Returning contender, Mini Patel,
0:02:07 > 0:02:10who has his sights set on the judging chamber.
0:02:10 > 0:02:13Bitterly disappointed about last year, going out on Thursday.
0:02:13 > 0:02:14This year, I've got four amazing dishes,
0:02:14 > 0:02:16I'm going to knock it out of the park.
0:02:17 > 0:02:20Making his competition debut, Tommy Banks,
0:02:20 > 0:02:23whose food philosophy lies close to home.
0:02:23 > 0:02:28I grow my own food, I forage my own food, I preserve food.
0:02:28 > 0:02:31I think my ethos could take me all the way on Great British Menu.
0:02:31 > 0:02:35And, finally, fellow newcomer Chris Archer,
0:02:35 > 0:02:38who hopes his competitive nature will push him through.
0:02:38 > 0:02:40I've worked for some of the best chefs in the country
0:02:40 > 0:02:42but I'm not a copycat. I'm my own man and I've come here to win.
0:02:44 > 0:02:48Judging this week, a chef who's acclimatised to the heat
0:02:48 > 0:02:50in the Great British Menu kitchen.
0:02:52 > 0:02:54How did it feel last year, being judged by the veteran?
0:02:54 > 0:02:56It was scary. I was really nervous.
0:02:56 > 0:02:57I do feel for you both!
0:02:57 > 0:03:00I'm saying this now but as soon as the judge walks through,
0:03:00 > 0:03:01I'll still be doing my...!
0:03:01 > 0:03:05Former banquet champion and the youngest British chef
0:03:05 > 0:03:08ever to earn two Michelin stars...
0:03:08 > 0:03:10Tom Aikens.
0:03:11 > 0:03:14Hello, chefs. How are we feeling?
0:03:14 > 0:03:17A whole lot different to five seconds ago!
0:03:17 > 0:03:19Who were you expecting, the boogey monster?
0:03:19 > 0:03:21Yeah, quite possibly.
0:03:21 > 0:03:24So, Mini, been here before.
0:03:24 > 0:03:26- Nervous?- I wasn't...
0:03:26 > 0:03:28- I am now!- Tommy...
0:03:28 > 0:03:31you got a Michelin star at the age of 25,
0:03:31 > 0:03:34I got two at the age of 26.
0:03:34 > 0:03:35Are you up to the competition?
0:03:35 > 0:03:37Yeah, I'm nervous but I'm really excited,
0:03:37 > 0:03:39I want to get in the kitchen now and get cooking.
0:03:39 > 0:03:42- Chris?- I'm very confident in my dishes.
0:03:42 > 0:03:44I've not come here to go on home on Thursday, that's for sure.
0:03:44 > 0:03:49Guys, I know exactly how you're feeling. I've been here before.
0:03:49 > 0:03:51Good luck. Cook your hearts out.
0:03:51 > 0:03:53Above all, smile, and enjoy.
0:03:53 > 0:03:55- Thank you.- Thank you, Chef.
0:03:59 > 0:04:01- Phew!- Yes!
0:04:01 > 0:04:03That is an intimidating character.
0:04:03 > 0:04:06We'll have to be on top of our game to get good scores.
0:04:06 > 0:04:08I don't think we'll be getting any freebies.
0:04:12 > 0:04:16First up to face the veteran is returning chef Mini Patel.
0:04:16 > 0:04:18- How are you doing? - I'm very well, thank you.
0:04:18 > 0:04:20Explain your dish and your inspirations behind it.
0:04:20 > 0:04:23- The name of the dish is Charity Begins At Home.- OK.
0:04:23 > 0:04:26My inspiration is about the Queen and all the charity work she does.
0:04:26 > 0:04:29She's a patron of over 600 charities.
0:04:29 > 0:04:32The dish is based around a food bank and a food kitchen.
0:04:32 > 0:04:35- They nearly always start the meal with a soup.- OK, interesting.
0:04:35 > 0:04:37The base of the soup is going to be guinea fowl.
0:04:37 > 0:04:40- Is it a broth? - It's a broth. It's a broth.
0:04:40 > 0:04:43I've got leeks, fennel, some celeriac,
0:04:43 > 0:04:46that's going into the broth,
0:04:46 > 0:04:49but, also, the celeriac, I will be making a puree with it.
0:04:49 > 0:04:53We'll be setting some of the broth into a sphere,
0:04:53 > 0:04:56which will have a bit of the leg meat and vegetables inside,
0:04:56 > 0:04:59and then you're going to be pouring hot broth
0:04:59 > 0:05:04- onto the cold and that's when it releases...- The magic?- Yeah.
0:05:04 > 0:05:06And then there's a take on the bread element,
0:05:06 > 0:05:08- which is going to be a toasty. - OK, interesting.
0:05:08 > 0:05:12I actually did a consomme for my starter, for the banquet.
0:05:12 > 0:05:16- I got a nine.- Right.- I don't want to put any more pressure on you.
0:05:16 > 0:05:18No, I'll get nine...easy!
0:05:18 > 0:05:19Good, that's the spirit!
0:05:21 > 0:05:23The only question I have about the execution of the dish
0:05:23 > 0:05:25is the celeriac puree,
0:05:25 > 0:05:28because if you've got a beautiful, clean-tasting broth,
0:05:28 > 0:05:30you don't really want to add anything else to it
0:05:30 > 0:05:32that's going to dilute the flavour.
0:05:34 > 0:05:37Next up is competition newcomer Tommy Banks.
0:05:38 > 0:05:39- Hello, Tom.- Hi, Tommy.
0:05:39 > 0:05:42First off, give me the title and the inspiration behind it.
0:05:42 > 0:05:46- OK, the title of the dish Oeufs Drumkilbo 2016.- OK.
0:05:46 > 0:05:49- Oeufs Drumkilbo is a dish that's been eaten at a lot of royal banquets.- OK.
0:05:49 > 0:05:52It's supposed to be the Queen Mother's favourite dish.
0:05:52 > 0:05:55- Let's hope it's my favourite dish then!- I hope so.
0:05:55 > 0:05:58The dish originally is like a prawn cocktail with slow-cooked eggs.
0:05:58 > 0:05:59I'm going to put my twist on it.
0:05:59 > 0:06:01So I've got these lovely duck eggs here,
0:06:01 > 0:06:04- I'm going to slow cook them in the water bath for an hour.- OK.
0:06:04 > 0:06:07The langoustines, I'll just use the tail and that will be pan-fried.
0:06:07 > 0:06:08Lovely.
0:06:08 > 0:06:10I've got some nice radishes here.
0:06:10 > 0:06:12I'm just going to shave them really thinly and pickle them.
0:06:12 > 0:06:15I understand you grow a lot of your produce.
0:06:15 > 0:06:17Yes, this is a kohlrabi that we grew at work.
0:06:17 > 0:06:20- I think they're great, a really sweet flavour.- Interesting.
0:06:20 > 0:06:22- I've never been a fan. - Have you not?- No.
0:06:22 > 0:06:25- Maybe you'll change my mind. - I hope so.
0:06:25 > 0:06:27Mini, what do you think?
0:06:27 > 0:06:29He's got a very interesting box of ingredients.
0:06:29 > 0:06:31- Nervous?- I think that we're doing two very different dishes.
0:06:31 > 0:06:34Mine is definitely banquet worthy. I've not seen his,
0:06:34 > 0:06:36- so I am not going to comment! - Competitive there already.- Yeah.
0:06:36 > 0:06:38- I like it.- I'll let the dish do the talking.
0:06:40 > 0:06:43Tommy's dish, a lot of interesting components,
0:06:43 > 0:06:46but they all need really delicate cooking.
0:06:46 > 0:06:49The langoustine, the duck egg, even the kohlrabi,
0:06:49 > 0:06:51if it's overcooked, it's going to be horrible.
0:06:53 > 0:06:56Last up is another keen contender, Chris Archer.
0:06:56 > 0:06:59- Morning, chef.- How are you, Chris?
0:06:59 > 0:07:00Nervous, but ready to go.
0:07:00 > 0:07:04So, tell me the title and the inspiration behind your dish?
0:07:04 > 0:07:05So the dish is called Gold.
0:07:05 > 0:07:10It's to pay honour and tribute to great British athletes and sports
0:07:10 > 0:07:13people and, more specifically, cyclists,
0:07:13 > 0:07:14because I'm a keen cyclist myself.
0:07:14 > 0:07:16What are the ingredients?
0:07:16 > 0:07:18- All the elements are around the Gold theme.- Yeah.
0:07:18 > 0:07:21So we've got golden beetroot - I'm going to make a consomme,
0:07:21 > 0:07:23using a new technique that I discovered where you clarify it
0:07:23 > 0:07:25with agar, not with egg whites.
0:07:25 > 0:07:28The consomme will be served separately in a tureen,
0:07:28 > 0:07:30- which is inside a velodrome.- Wow!
0:07:31 > 0:07:34- I've got some hens' eggs, which I'm going to slow cook...- OK.
0:07:34 > 0:07:37..and take the white off and just use the yolk itself.
0:07:37 > 0:07:40- Curry powder.- Curry powder? - It's for the sweetbreads
0:07:40 > 0:07:43which I'm going to batter and deep fry.
0:07:43 > 0:07:45- Then we've got some girolles... - Yeah.
0:07:45 > 0:07:47- ..we're going to deglaze with maple syrup.- OK.
0:07:48 > 0:07:51Chris' dish, he's got to get the flavour of the beetroot consomme
0:07:51 > 0:07:54spot on because it's a subtle flavour.
0:07:54 > 0:07:56Yet he's marrying that with some strong
0:07:56 > 0:07:58flavours from the curry powder,
0:07:58 > 0:08:00He may be brave and foolish but if he gets it right,
0:08:00 > 0:08:02it could be a winner.
0:08:04 > 0:08:07As the chefs start cooking,
0:08:07 > 0:08:11Mini's experience in the competition is the focus of the conversation.
0:08:11 > 0:08:14You must be clear favourite here, Mini, with your past experience.
0:08:14 > 0:08:17Are you having a laugh? I don't feel like the clear favourite.
0:08:20 > 0:08:23After failing to make the judging chamber last time,
0:08:23 > 0:08:28Mini is pushing himself this year with a technically challenging starter in the kitchen.
0:08:28 > 0:08:30I want my broth to be clear.
0:08:30 > 0:08:33The celeriac puree, it's got to be the right consistency.
0:08:33 > 0:08:37Mini starts by preparing the rarebit filling for his toastie,
0:08:37 > 0:08:40blending Cheviot and Riva cheeses
0:08:40 > 0:08:43with cream, mustard, Worcestershire sauce
0:08:43 > 0:08:46and north-east brown ale and truffle.
0:08:46 > 0:08:50Tom Aikens is famous for his precise cooking, his technique,
0:08:50 > 0:08:51so that's what he's going to be judging us on.
0:08:51 > 0:08:54I definitely think so far as veteran judges go,
0:08:54 > 0:08:57he's going to be one of the hardest ones to please.
0:08:57 > 0:08:59I think he'll definitely get the best out of all three of us.
0:09:02 > 0:09:04Having left early last year,
0:09:04 > 0:09:07Mini Patel is determined to stay in the competition.
0:09:07 > 0:09:10Disappointed last year, a few low scores, sixes and fives.
0:09:10 > 0:09:13I need tens and only they will do.
0:09:13 > 0:09:16Currently the head chef at The Pointer restaurant
0:09:16 > 0:09:17in Brill, Buckinghamshire,
0:09:17 > 0:09:20Leeds-born Mini is adamant he'll be the chef to
0:09:20 > 0:09:23come out on top for the north-east.
0:09:23 > 0:09:25I'm carrying more determination this year, more concentration,
0:09:25 > 0:09:28more focus. Not getting through for the north-east is not an option,
0:09:28 > 0:09:29not this year.
0:09:31 > 0:09:34Mini's menu this year celebrates great Britons who've been honoured
0:09:34 > 0:09:36in different walks of life.
0:09:37 > 0:09:40For his starter, he was inspired by charity workers,
0:09:40 > 0:09:43after spending time at a soup kitchen.
0:09:44 > 0:09:47We've got soup, we've got pasta, tea, coffee,
0:09:47 > 0:09:50and it looks like it's going to be a busy night.
0:09:50 > 0:09:52Does anyone want some more soup?
0:09:53 > 0:09:54How often do you do this?
0:09:54 > 0:09:56We do it every day, it's every evening.
0:09:56 > 0:09:59- That's amazing. - Do you want some milk in your tea?
0:09:59 > 0:10:00Yeah, thank you very much.
0:10:00 > 0:10:02That's all right. See you later.
0:10:02 > 0:10:04This is exact what makes Britain great,
0:10:04 > 0:10:07is people giving up their spare time to feed these
0:10:07 > 0:10:09vulnerable, homeless people.
0:10:10 > 0:10:14Back in the kitchen, Mini starts his guinea fowl spheres.
0:10:14 > 0:10:16He adds thigh meat to blanched vegetables
0:10:16 > 0:10:19and pours over a reduced broth, to set.
0:10:20 > 0:10:22- Those are the spheres?- Yeah.
0:10:22 > 0:10:24Although they'll be served chilled,
0:10:24 > 0:10:27the last-minute addition of a hot consomme will melt the spheres,
0:10:27 > 0:10:29to make the final broth.
0:10:29 > 0:10:31The ones that I did the first-time round,
0:10:31 > 0:10:33were three times as big and just didn't melt!
0:10:33 > 0:10:34Do you know what I mean?!
0:10:37 > 0:10:39Across the kitchen, Tommy's starting his take on the traditional
0:10:39 > 0:10:44Oeufs Drumkilbo, an egg dish named after Drumkilbo House,
0:10:44 > 0:10:48a grand historic home in Scotland where the first recipe was created.
0:10:52 > 0:10:55He starts by slow-cooking his duck eggs in a water bath
0:10:55 > 0:10:58and separately pickles finely sliced radishes
0:10:58 > 0:11:00and blanched mustard seeds.
0:11:00 > 0:11:04Next, Tommy prepares his home-grown kohlrabi,
0:11:04 > 0:11:06a member of the cabbage family.
0:11:06 > 0:11:08It's not a favourite of Tom's.
0:11:08 > 0:11:12So Tommy, veteran judge takes a bit of a dislike to the kohlrabi.
0:11:12 > 0:11:14- How do you feel about that? - I like kohlrabi.
0:11:14 > 0:11:16Maybe I'm on the back foot already.
0:11:16 > 0:11:18I really believe in my ingredients. I grew this one myself.
0:11:18 > 0:11:21I really hope he likes it. I'll be gutted if he doesn't.
0:11:22 > 0:11:2526-year-old self-taught chef Tommy Banks
0:11:25 > 0:11:29runs the Michelin-starred Black Swan in Oldstead, North Yorkshire.
0:11:29 > 0:11:31Service, please.
0:11:31 > 0:11:34Having grown up on the farm his parents still run next door,
0:11:34 > 0:11:38Tommy's entire food philosophy comes from the land.
0:11:38 > 0:11:42There's purple sprouting broccolis here, there's cabbages...
0:11:42 > 0:11:43runner beans...
0:11:43 > 0:11:46The focus is almost as much on the growing side of things as
0:11:46 > 0:11:48it is on the actual cooking.
0:11:48 > 0:11:51I think I hold as much value by a perfect carrot that we grow.
0:11:51 > 0:11:54That, for me, has just as much value as a fillet of beef.
0:11:55 > 0:11:58Each dish in Tommy's menu stays true to his belief
0:11:58 > 0:12:01in home-grown British produce.
0:12:01 > 0:12:04And his family couldn't be prouder.
0:12:05 > 0:12:06Tommy wasn't interested in food.
0:12:06 > 0:12:09We couldn't get him to eat his sausages even when he was young.
0:12:09 > 0:12:11Now, he's the most passionate chef.
0:12:11 > 0:12:14He hasn't been classically trained but he has got a feel for food
0:12:14 > 0:12:17and people who come just look and see what he's doing
0:12:17 > 0:12:18and they think, "Wow."
0:12:21 > 0:12:25Back in the kitchen, Tommy's making a vinaigrette
0:12:25 > 0:12:29by emulsifying rapeseed oil with mustard and chicken stock.
0:12:29 > 0:12:32I'm happy with that, happy with that.
0:12:32 > 0:12:36Next, it's onto another delicate process, finishing his duck eggs.
0:12:36 > 0:12:38How are we doing, Tommy?
0:12:38 > 0:12:40- Yeah, all right.- Duck eggs?
0:12:40 > 0:12:42I've water bathed them for an hour now.
0:12:42 > 0:12:44- So now I'm going to smoke them, using some oak wood chips.- OK.
0:12:44 > 0:12:47There's obviously, a little bit of worries with smoking.
0:12:47 > 0:12:50Totally. If it's not there at all and I've told you I've given you
0:12:50 > 0:12:52a smoked egg, it's not going to be very good.
0:12:52 > 0:12:56- Obviously over smoking, as well. - I'll be watching that.- Good.
0:12:56 > 0:12:57TOMMY CHUCKLES
0:12:59 > 0:13:03Someone else using eggs in their starter is Chris.
0:13:03 > 0:13:07Unlike Tommy, he's using hens' eggs, and will only be serving the yolk.
0:13:07 > 0:13:10There's a lot of gold in your dish, Chris.
0:13:10 > 0:13:12It is all about the gold theme.
0:13:12 > 0:13:14How did you come up with the number of elements on your dish?
0:13:14 > 0:13:16Did you run out of gold things, or...?
0:13:16 > 0:13:17There was an element of running out...
0:13:17 > 0:13:19How many more ingredients are actually gold?
0:13:19 > 0:13:24Chris begins his consomme by cooking down golden beetroot,
0:13:24 > 0:13:28with golden beetroot juice, white port, stock and carrots.
0:13:28 > 0:13:31The consomme's not going to be gold but it's going to have
0:13:31 > 0:13:33a level where it's not yellow, it's...
0:13:33 > 0:13:35Could it be silver or bronze?
0:13:35 > 0:13:37Going for gold all the way, mate, gold all the way!
0:13:40 > 0:13:4327-year-old Yorkshireman Chris Archer has worked with some of
0:13:43 > 0:13:45the best chefs in the industry.
0:13:45 > 0:13:48But he believes his modern European style
0:13:48 > 0:13:50sets him apart from the rest.
0:13:50 > 0:13:52I'm a classically trained chef,
0:13:52 > 0:13:54but with the way that the food world's moving now
0:13:54 > 0:13:56there's inspirations from all over the world.
0:13:56 > 0:13:58If I'm a protege of anything,
0:13:58 > 0:14:00I am a protege of the food industry as a whole.
0:14:00 > 0:14:02I'm my own chef with my own ideas.
0:14:02 > 0:14:04Chris is currently head chef at the acclaimed
0:14:04 > 0:14:07The Cottage In The Wood restaurant in Keswick,
0:14:07 > 0:14:09and believes the camaraderie amongst his young team
0:14:09 > 0:14:11is key to its success.
0:14:11 > 0:14:14Myself and my three chefs get on really well.
0:14:14 > 0:14:16We spend 14 hours a day in the kitchen.
0:14:16 > 0:14:19We go cycling together which really helps with team-building.
0:14:20 > 0:14:23Chris is using the great British spirits of striving
0:14:23 > 0:14:26for excellence as inspiration for his menu.
0:14:26 > 0:14:29I've done my dishes to the best of my ability.
0:14:29 > 0:14:31I believe every single one of them's a ten.
0:14:31 > 0:14:33If anybody sees me as anything other than a genuine contender
0:14:33 > 0:14:35then they're going to be in for a massive shock.
0:14:39 > 0:14:42Back in the kitchen, Chris coats blanched sweetbreads
0:14:42 > 0:14:44in flour and a mild curry powder
0:14:44 > 0:14:47and will fry these just before plating up.
0:14:49 > 0:14:51But by far the most risky element of his dish
0:14:51 > 0:14:53is his beetroot consomme,
0:14:53 > 0:14:56which must be crystal clear.
0:14:56 > 0:14:58This is a really, really new technique to me.
0:14:58 > 0:15:00- You have practised this, though, haven't you?- Yeah.
0:15:00 > 0:15:03- Once! - LAUGHTER
0:15:03 > 0:15:06Chris passes the consomme through a fine cloth,
0:15:06 > 0:15:10before braving an ultramodern clarification technique.
0:15:10 > 0:15:13- How are you doing, Chris?- I'm just about to clarify my consomme,
0:15:13 > 0:15:16with a not particularly well tried and tested method.
0:15:16 > 0:15:21What I've got is the agar, which you hydrate and then boil,
0:15:21 > 0:15:24and then add to the rest of your liquor.
0:15:24 > 0:15:26It'll set it like a curd,
0:15:26 > 0:15:30if it works. The agar holds what you don't want,
0:15:30 > 0:15:32- and the juice comes out clear.- OK.
0:15:32 > 0:15:34And it needs to, because it won't be gold without it.
0:15:34 > 0:15:38Mini, what do you think to this, er, modern technique
0:15:38 > 0:15:39of clarifying?
0:15:39 > 0:15:43- Hopefully it'll make it clear, which is what he's after.- Same here!
0:15:43 > 0:15:45- I hope so, too.- Thank you, Chef.
0:15:46 > 0:15:48Mini is also working on his broth
0:15:48 > 0:15:51by cooking guinea fowl with chicken stock,
0:15:51 > 0:15:54white port, white wine and an assortment of vegetables.
0:15:56 > 0:15:58You're doing a consomme, you're doing a broth.
0:15:58 > 0:16:00What's the difference between those?
0:16:00 > 0:16:03The clarity of the flavour is what I'm trying to get.
0:16:03 > 0:16:06- You're wanting that to be crystal clear?- Yeah.- You want a consomme?
0:16:06 > 0:16:09Yeah, I want a clear broth. I want a clear broth.
0:16:09 > 0:16:14Unlike Chris, Mini's using the traditional method of clarification,
0:16:14 > 0:16:16by using a raft made of egg shells,
0:16:16 > 0:16:20egg whites and vegetables to achieve the required clarity.
0:16:20 > 0:16:22- Is that the broth consomme?- Yes.
0:16:22 > 0:16:24It's clear. Is it what you wanted?
0:16:24 > 0:16:28Yeah, absolutely. The taste has got a real depth to it.
0:16:28 > 0:16:30It's got a real nice shine, gloss, clear...
0:16:30 > 0:16:33As you know, I did a consomme for my banquet dish
0:16:33 > 0:16:35and it was a winner.
0:16:35 > 0:16:37So, er, I'll leave the rest for you.
0:16:37 > 0:16:38MINI CHUCKLES
0:16:40 > 0:16:44The final component of Mini's starter is his celeriac puree
0:16:44 > 0:16:48which he makes by cooking down celeriac with thyme, chicken stock,
0:16:48 > 0:16:50lemon and cream, before blending.
0:16:51 > 0:16:54- This is a practice to see how the foam holds, is it?- Yeah.
0:16:54 > 0:16:56I might look like a lemon if I don't get it right.
0:16:56 > 0:17:00Celeriac puree needs to be a very, very precise consistency
0:17:00 > 0:17:03in order for it to drip over the sphere
0:17:03 > 0:17:06but not drape and actually run off.
0:17:08 > 0:17:12It's crunch time now for Tommy, as he's first to plate up his starter.
0:17:14 > 0:17:18He finishes off his kohlrabi in a pan with butter and chicken stock
0:17:18 > 0:17:20and pan fries the langoustine tails.
0:17:22 > 0:17:23Happy with the way it's gone?
0:17:23 > 0:17:24Yeah, so far.
0:17:24 > 0:17:26There's time yet, though, eh?
0:17:28 > 0:17:30Into ceramic egg-shaped dishes,
0:17:30 > 0:17:32Tommy first adds the kohlrabi.
0:17:33 > 0:17:35Next, the smoked duck egg
0:17:35 > 0:17:38and a layer of lightly pickled radish slices.
0:17:38 > 0:17:40I just want to get this first one up on time, it's important.
0:17:40 > 0:17:44Tommy then adds the langoustine and pickled mustard seeds.
0:17:44 > 0:17:48To finish, he dresses with the rapeseed vinaigrette
0:17:48 > 0:17:50and garnishes with fresh leaves.
0:17:51 > 0:17:55As a final flourish, Tommy adds oak wood smoke.
0:17:55 > 0:17:57And...it's ready to serve.
0:18:01 > 0:18:03This is the Oeufs Drumkilbo 2016.
0:18:03 > 0:18:05It's an old royal dish, dating back to the '50s.
0:18:05 > 0:18:07Hopefully I've given it a modern spin.
0:18:10 > 0:18:12Now, guys, first impressions?
0:18:12 > 0:18:14Loads of colour, vibrancy.
0:18:14 > 0:18:16- Shall we go and try it? - Please, Chef.
0:18:26 > 0:18:28- The smokiness of the egg... - I'm happy with that.
0:18:28 > 0:18:30I think it has to be there, it's important it has a smoked
0:18:30 > 0:18:32flavour throughout the dish, and it's worked well.
0:18:35 > 0:18:38With the smoke, I thought it was going to be really intense.
0:18:38 > 0:18:40Actually, it's very, very delicate.
0:18:40 > 0:18:44What do you think really the kohlrabi brings to the dish?
0:18:44 > 0:18:46What I like about kohlrabi is it's really sweet
0:18:46 > 0:18:48and it goes well with more acidic things,
0:18:48 > 0:18:50like the pickled mustard seeds, the pickled radishes.
0:18:51 > 0:18:53If you're not a fan of kohlrabi
0:18:53 > 0:18:56then it's not going to overpower, it won't stand out too much.
0:18:56 > 0:18:58Happy with the langoustine?
0:18:58 > 0:19:00- The flavour?- Yeah.
0:19:01 > 0:19:03I think it's light, it's fresh, it looks great.
0:19:03 > 0:19:05Great texture.
0:19:05 > 0:19:06To me, the star is the langoustine.
0:19:09 > 0:19:11What score would you give your dish?
0:19:12 > 0:19:15- I'd like an eight or a nine maybe to start with.- You would?
0:19:15 > 0:19:17I would, of course I would.
0:19:20 > 0:19:22Next up to the pass is Chris,
0:19:22 > 0:19:26who's putting the finishing touches to his tribute to British cycling -
0:19:26 > 0:19:28Gold.
0:19:29 > 0:19:31- Now then, buds, all right? - Well done.
0:19:31 > 0:19:34Cheers, mate. So it's quite intense in there.
0:19:34 > 0:19:37- First one down.- Tom Aiken's eyes, they don't give anything away,
0:19:37 > 0:19:39but they go straight through you.
0:19:39 > 0:19:42Chris deep fries his lamb sweetbreads
0:19:42 > 0:19:44and glazes girolle mushrooms with maple syrup.
0:19:47 > 0:19:48How are you getting on, Chris?
0:19:48 > 0:19:51The nerves are starting to pick back up again but I should be OK.
0:19:51 > 0:19:54First onto the plate, is the slow-cooked egg yolk.
0:19:54 > 0:19:58Next, cubes of golden beetroot.
0:19:58 > 0:20:00And the maple-glazed girolle.
0:20:00 > 0:20:04Chris adds real gold leaf to his beetroot consomme,
0:20:04 > 0:20:07which he serves in a specially designed tureen.
0:20:07 > 0:20:10Finally, the crispy lamb sweetbreads.
0:20:14 > 0:20:17So the name of the dish is simply Gold,
0:20:17 > 0:20:20to reflect the professional cyclists of Great Britain.
0:20:20 > 0:20:22Let's go and try your dish.
0:20:22 > 0:20:23Thank you.
0:20:28 > 0:20:31It just looks like a really pretty plate of food.
0:20:31 > 0:20:35I think that's the only thing tying it to the brief as a trophy.
0:20:35 > 0:20:38Do you think people at the banquet will understand
0:20:38 > 0:20:40your idea on this dish?
0:20:40 > 0:20:43There's a possibility that the cycling theme could be missed,
0:20:43 > 0:20:47but the idea stemmed from sportsmen in general
0:20:47 > 0:20:50that have won gold medals.
0:20:50 > 0:20:52The consomme, a different technique to you, but it looks clear.
0:20:52 > 0:20:54- Yeah.- it does look clear.
0:20:54 > 0:20:56He's got it clear, I think he'll be happy with it.
0:20:56 > 0:20:57I think he's nailed that.
0:20:59 > 0:21:01The sweetness OK for you?
0:21:01 > 0:21:03I think golden beetroot's a sweet flavour.
0:21:03 > 0:21:06I like it, but with everything else,
0:21:06 > 0:21:09hopefully it's not overpoweringly sweet.
0:21:09 > 0:21:10- Sweet, isn't it?- Yeah.
0:21:10 > 0:21:12I don't know if some of the maple...
0:21:12 > 0:21:13He's put maple syrup on the girolles.
0:21:13 > 0:21:15- Was it?- Yeah, he did.
0:21:15 > 0:21:18The sweetbread, if I'm being perfectly honest,
0:21:18 > 0:21:21I think it could have been crispened a little bit longer.
0:21:21 > 0:21:23I think the flavour of the sweetbread's good,
0:21:23 > 0:21:26- but it's gone a bit soggy in the broth, hasn't it?- Yeah.
0:21:26 > 0:21:29What score would you give your dish?
0:21:29 > 0:21:31I'd like a ten, but I know it's not a ten.
0:21:31 > 0:21:34If I'm being honest, I think I'd probably give it a seven.
0:21:34 > 0:21:37Can you see that going out at the banquet?
0:21:37 > 0:21:38No, I can see mine going out!
0:21:38 > 0:21:40THEY LAUGH
0:21:44 > 0:21:46Last to the pass is Mini.
0:21:46 > 0:21:48After failing to cook for the judges last year,
0:21:48 > 0:21:50he's hoping for higher scores this time.
0:21:52 > 0:21:53He assembles his toasties -
0:21:53 > 0:21:56white bread filled with rarebit and truffle.
0:21:57 > 0:21:59- Hey!- Guys.
0:21:59 > 0:22:00Did it go all right, mate?
0:22:00 > 0:22:01I'm surprised, I'm surprised!
0:22:01 > 0:22:04I'm still alive, I made it out of there.
0:22:04 > 0:22:05I think he might have enjoyed it.
0:22:08 > 0:22:10Mini, what's the score, what are you doing?
0:22:10 > 0:22:12I'm making my toasties.
0:22:12 > 0:22:14You're making sandwich lollipops.
0:22:14 > 0:22:17These little bad boys are supposed to put a smile on your face.
0:22:17 > 0:22:20Mini starts plating up his dish by lining a bowl with black truffle
0:22:20 > 0:22:23and pan-fried garlic porcini mushrooms.
0:22:23 > 0:22:25How are the toasties, Mini?
0:22:25 > 0:22:26What do you think, Chef?
0:22:28 > 0:22:31Next, it's on with the spheres of guinea fowl thigh
0:22:31 > 0:22:33and assorted vegetables.
0:22:33 > 0:22:35How's your sphere?
0:22:35 > 0:22:36They've set.
0:22:36 > 0:22:38But it's just as important for them to melt.
0:22:38 > 0:22:41Mini garnishes the dish with micro tarragon
0:22:41 > 0:22:44and finishes with his aerated celeriac puree.
0:22:44 > 0:22:47The guinea fowl broth will be served separately.
0:22:52 > 0:22:55There we go. Charity Begins At Home.
0:22:55 > 0:22:57This is really what it's all about.
0:22:57 > 0:23:00I've got a quote here from the Queen but, alongside it,
0:23:00 > 0:23:03some quotes from other charities.
0:23:03 > 0:23:06Delicious? Let's hope so, yeah?
0:23:06 > 0:23:08- Shall we go and try?- Yeah.
0:23:08 > 0:23:09OK, let's go.
0:23:15 > 0:23:18What that's going to do is melt this sphere
0:23:18 > 0:23:21- and it's going to turn it into a broth.- OK.
0:23:21 > 0:23:22- CHRIS:- Let's have a sandwich.
0:23:22 > 0:23:24Smells like posh cheese on toast.
0:23:24 > 0:23:25It does and you can smell truffle as well.
0:23:31 > 0:23:32Crispy.
0:23:32 > 0:23:33It's very tasty.
0:23:37 > 0:23:39Happy with the flavour?
0:23:39 > 0:23:42Yeah. I don't think I should have reduced it any further.
0:23:42 > 0:23:43The flavour's there.
0:23:43 > 0:23:46I think what's maybe watered it down is the jelly on the sphere.
0:23:46 > 0:23:49- I almost wish there was more substance to it.- Yeah.
0:23:49 > 0:23:52The vegetables - are they cooked correctly?
0:23:52 > 0:23:53Yeah, I think so.
0:23:53 > 0:23:56They're not just there for the colour.
0:23:56 > 0:23:58- CHRIS:- There's a bite to them.- Yeah, they're fairly raw, aren't they?
0:23:58 > 0:24:01I quite enjoy that. The carrots have still got a sweetness.
0:24:01 > 0:24:04The celeriac mousse - do you think that adds
0:24:04 > 0:24:06really anything to the dish?
0:24:06 > 0:24:09I think the celeriac didn't come through as much
0:24:09 > 0:24:11as I was anticipating for it to do.
0:24:12 > 0:24:15So, a funny one to clarify the stock and make it perfectly clear,
0:24:15 > 0:24:19which he has done, and then pour it over a cream-based foam.
0:24:19 > 0:24:21It looks like the raft's back on the top of the consomme.
0:24:21 > 0:24:23What score would you give your dish?
0:24:24 > 0:24:27I thought it was going to be ten at the beginning of the day.
0:24:27 > 0:24:29But the celeriac's thrown me a bit.
0:24:31 > 0:24:33I'd give myself an eight.
0:24:43 > 0:24:44Now, then... Was it all right?
0:24:44 > 0:24:47Yeah. I actually thought he was quite kind!
0:24:47 > 0:24:48Do you know what I mean?!
0:24:48 > 0:24:49I didn't think he was that tough!
0:24:49 > 0:24:52I have a feeling that the meanness might be still to come.
0:24:59 > 0:25:01You can breathe, guys.
0:25:02 > 0:25:04- How are we feeling?- Anxious.
0:25:04 > 0:25:06Yeah, probably more nervous now.
0:25:06 > 0:25:08So, Tommy, I'm going to start
0:25:08 > 0:25:12with your Oeufs Drumkilbo 2016.
0:25:13 > 0:25:17I liked the presentation and the theatre of the dish.
0:25:18 > 0:25:22The smokiness of the egg, I thought worked really well.
0:25:22 > 0:25:25The acidity that you brought into your dish
0:25:25 > 0:25:27through the pickled radishes and the mustard seeds
0:25:27 > 0:25:29was a really nice touch.
0:25:31 > 0:25:33As for the kohlrabi,
0:25:33 > 0:25:36it had a sweetness that I wasn't expecting.
0:25:36 > 0:25:37You actually converted me.
0:25:38 > 0:25:40- Oh!- So well done.
0:25:42 > 0:25:43But...
0:25:44 > 0:25:48..it lacked the finesse that I want on a really good dish.
0:25:50 > 0:25:53Chris, on to your Gold.
0:25:54 > 0:25:57The slow-cooked egg yolk was perfectly cooked.
0:25:58 > 0:26:02The sweetbreads - you got the flavour right,
0:26:02 > 0:26:04but the crispness wasn't quite there.
0:26:06 > 0:26:07The consomme...
0:26:08 > 0:26:10..was as clear as it should have been.
0:26:10 > 0:26:12- So, well done.- Thank you.
0:26:13 > 0:26:14But...
0:26:16 > 0:26:18..I think with a consomme,
0:26:18 > 0:26:21the agar that you used just didn't show enough skill.
0:26:21 > 0:26:24I'm a traditionalist at heart.
0:26:25 > 0:26:27Overall as well, the dish just needed
0:26:27 > 0:26:31to have a little bit more acidity to bring it all together.
0:26:32 > 0:26:35And the story behind the dish,
0:26:35 > 0:26:37- I just didn't quite understand it. - OK.
0:26:40 > 0:26:43Mini - Charity Begins At Home.
0:26:44 > 0:26:48I love the idea and it really hit the brief.
0:26:48 > 0:26:52The sphere in the broth...
0:26:52 > 0:26:55a nice, contemporary touch, a good idea.
0:26:57 > 0:26:59But...
0:26:59 > 0:27:01the cheese and truffle toastie
0:27:01 > 0:27:04just didn't really have an impact on me at all.
0:27:04 > 0:27:08The vegetables inside the sphere were a little bit too crispy.
0:27:10 > 0:27:11Battle of the consommes.
0:27:11 > 0:27:13Great flavour.
0:27:13 > 0:27:15But you go to all that effort to make the broth,
0:27:15 > 0:27:18and then you put celeriac puree over it
0:27:18 > 0:27:19and it makes the consomme cloudy.
0:27:22 > 0:27:24So, to the scores, guys.
0:27:26 > 0:27:28Chris, I'm going to give you...
0:27:30 > 0:27:32- ..A six.- OK.
0:27:34 > 0:27:37Mini, I'm giving you a score...
0:27:38 > 0:27:39..of six.
0:27:40 > 0:27:43Tommy, I'm scoring you...
0:27:45 > 0:27:46..an eight.
0:27:48 > 0:27:53So, chefs, I want to see more skill and more excitement on that plate,
0:27:53 > 0:27:55and I want to see a ten.
0:27:55 > 0:27:57- Chef.- Thank you, Chef.
0:27:59 > 0:28:01That's intense, isn't it?
0:28:01 > 0:28:02Well done!
0:28:02 > 0:28:05Absolutely delighted to get an eight. From Tom Aikens as well.
0:28:05 > 0:28:08He said everything was cooked great, so I was really pleased about that.
0:28:08 > 0:28:09It's still all to play for.
0:28:09 > 0:28:11You've only got to beat one person to get to Friday.
0:28:11 > 0:28:15I'm a little bit deflated that Tom didn't get the message that I was
0:28:15 > 0:28:17trying to convey, but there's three more courses to go
0:28:17 > 0:28:19to do my food justice.
0:28:19 > 0:28:21The level of scrutiny is so high.
0:28:21 > 0:28:23You got an eight. First course,
0:28:23 > 0:28:25- an eight's an epic start. - You've got to be happy with that.
0:28:25 > 0:28:27- No, I'm pleased.- I'm happy for you.
0:28:27 > 0:28:29Gutted. Gutted.
0:28:29 > 0:28:31I thought it was a really, really strong dish
0:28:31 > 0:28:33but Tom didn't agree.
0:28:33 > 0:28:35I've got to pick myself back up again.