0:00:02 > 0:00:05This week, on Great British Menu...
0:00:05 > 0:00:08three of the north-east's brightest talents in the kitchen.
0:00:08 > 0:00:09No!
0:00:09 > 0:00:11Returning chef Mini Patel,
0:00:11 > 0:00:13who's going for glory.
0:00:13 > 0:00:15Yes, I believe it could get a ten.
0:00:15 > 0:00:19Tommy Banks, youngest British holder of a Michelin star.
0:00:19 > 0:00:22If I can get good scores, then I'll get through to Friday.
0:00:23 > 0:00:27And Chris Archer, who prides himself on originality.
0:00:27 > 0:00:29- Have you made that ketchup yourself? - No!
0:00:31 > 0:00:34In the year of the Queen's 90th birthday,
0:00:34 > 0:00:37the chefs are celebrating the everyday great Britons
0:00:37 > 0:00:41honoured throughout her reign and competing for the chance to
0:00:41 > 0:00:44cook for them at an historic banquet
0:00:44 > 0:00:46at the Palace of Westminster.
0:00:47 > 0:00:53- One course in and Tommy is out in front.- I'm scoring you...an eight.
0:00:53 > 0:00:57Chris and Mini are trailing in joint second place.
0:00:57 > 0:01:00- It's still all to play for. - Gutted. Gutted.
0:01:00 > 0:01:04Today is the fish course and Tommy has every intention of
0:01:04 > 0:01:08- staying in the lead.- You've got a pretty serious piece of fish there.
0:01:08 > 0:01:11But Mini and Chris are determined to catch him.
0:01:11 > 0:01:13Got the shakes there, Chris.
0:01:13 > 0:01:17I've got a lot of things still to finish, time's ticking away.
0:01:17 > 0:01:19- Yeah! Getting hot, isn't it?! - Feeling the stress, pressure?
0:01:19 > 0:01:21The competition...
0:01:21 > 0:01:23is getting serious.
0:01:23 > 0:01:25You can just buy me dinner later on!
0:01:39 > 0:01:43The chefs are competing to create memorable dishes fit to honour
0:01:43 > 0:01:45our modern Elizabethan age...
0:01:45 > 0:01:49celebrating the transformation of the British food scene during
0:01:49 > 0:01:51the Queen's historic reign.
0:01:54 > 0:01:59Judging the chefs on their skill and innovation is veteran Tom Aikens.
0:01:59 > 0:02:00A former banquet champion,
0:02:00 > 0:02:04Tom expects nothing less than excellence.
0:02:04 > 0:02:07We're very fortunate in this country to have world-renowned fish
0:02:07 > 0:02:11right on our doorstep, so I want those chefs to cook me
0:02:11 > 0:02:14some cracking fish for those great Britons.
0:02:14 > 0:02:17Right, guys. For doing the starter, Tommy, you got an eight...
0:02:17 > 0:02:19- Yes, happy with that. - Same score as you, Mini - six.
0:02:19 > 0:02:21I don't think two points at this stage is anything.
0:02:21 > 0:02:24It's easy to say when you're sat on the top!
0:02:24 > 0:02:26I don't know what it's like to be where you are,
0:02:26 > 0:02:27cos I've never been there!
0:02:27 > 0:02:29You could easily be sat here at the end of today,
0:02:29 > 0:02:32though, and it's just a swing and we're all level or whatever.
0:02:32 > 0:02:34It could swing and that's why it's competitive.
0:02:34 > 0:02:37Let's impress him, cos he's a tough guy to impress.
0:02:39 > 0:02:41First up, Tommy Banks.
0:02:41 > 0:02:45His starter won over veteran Tom and he's confident his fish dish
0:02:45 > 0:02:48will deliver as well.
0:02:48 > 0:02:49I love my fish course.
0:02:49 > 0:02:51I think it fits the brief bang-on
0:02:51 > 0:02:53and it's celebrating British produce and that's got to be
0:02:53 > 0:02:54what this competition is about.
0:02:54 > 0:02:56Whether Tom will like it, we'll see.
0:02:58 > 0:03:01- Hi, Tommy. Happy after the scores? - I was pleased with an eight.
0:03:01 > 0:03:03So what's the name of the dish?
0:03:03 > 0:03:05- The name of the dish is Preserving the Future.- OK.
0:03:05 > 0:03:08The idea behind the dish is I'm using lots of different preservation
0:03:08 > 0:03:11- techniques.- So explain some of the items you've got here.
0:03:11 > 0:03:12- I've got mackerel.- Lovely.
0:03:12 > 0:03:15Sustainable fish, I love it - it's delicious.
0:03:15 > 0:03:17- I'm going to serve it in two ways. - Yes.
0:03:17 > 0:03:21- I'm going to do a tartare and I'm going to cure another piece.- OK.
0:03:21 > 0:03:25Then I'm going to make a vinegar liquor which is sweet woodruff.
0:03:25 > 0:03:28- Mm-hm.- Obviously, it grows wild all over the UK.
0:03:28 > 0:03:30And you've got linseed - what are you doing with that?
0:03:30 > 0:03:33They're grown on my dad's farm. I'm making a little cracker with that.
0:03:33 > 0:03:36- OK. Cucumber? - They're a dragon egg cucumber.
0:03:36 > 0:03:39In August, when they were bang in season, I fermented them.
0:03:39 > 0:03:41And we have a friend behind us.
0:03:41 > 0:03:44I'm actually allergic to oysters, so I can't go anywhere near them,
0:03:44 > 0:03:47but oyster leaf is a bit of a passion of mine.
0:03:47 > 0:03:50- So you've got the next best thing. - Yes, basically.
0:03:50 > 0:03:53- Is this for my consumption, later? - This is for your consumption!
0:03:53 > 0:03:56So we've got pickled fish and beer. It's a great combination.
0:03:56 > 0:04:00- It IS a good combination. I look forward to trying it.- Thanks.
0:04:00 > 0:04:03So Tommy's dish is a dragon egg cucumber which
0:04:03 > 0:04:06has been fermented, linseed - don't really see it often.
0:04:06 > 0:04:07The woodruff as well.
0:04:07 > 0:04:10Quite a lot of different flavours and components there,
0:04:10 > 0:04:13so I'm going to question how they're all going to come together.
0:04:14 > 0:04:19Next is Mini Patel - it's his second time in the competition and
0:04:19 > 0:04:21having failed to cook for the judges last year,
0:04:21 > 0:04:23he's determined to up his game.
0:04:23 > 0:04:26Fish course. I am confident.
0:04:26 > 0:04:30I'm representing a great story, great people,
0:04:30 > 0:04:32and I hope we'll do it justice.
0:04:35 > 0:04:39- Tom.- How are you, Mini?- Very well. You?- Very well, thank you.
0:04:39 > 0:04:41My dish is called Little Fish, Big Fish.
0:04:41 > 0:04:45The inspiration really is the north-east landscape architecture.
0:04:45 > 0:04:47That landscape comes from designers,
0:04:47 > 0:04:49architects, who started off small,
0:04:49 > 0:04:52big ambition, big drive and that's what this dish is about.
0:04:52 > 0:04:54So, Mini - tell me a little bit about the ingredients.
0:04:54 > 0:04:56The star of the show is obviously the mackerel.
0:04:56 > 0:04:59Curing it, ever so lightly grill, and then blowtorch.
0:04:59 > 0:05:01I'm going to take the tail part,
0:05:01 > 0:05:04dice it and serve it almost like a tartare.
0:05:04 > 0:05:05Got some cucumbers,
0:05:05 > 0:05:08- going to be scorching it to get it really charred.- OK.
0:05:08 > 0:05:10I'm taking the beetroots,
0:05:10 > 0:05:13I'm going to pickle them in a sweet pickling liquor.
0:05:13 > 0:05:15And the horseradish?
0:05:15 > 0:05:18That is going to go into the tartare part
0:05:18 > 0:05:20then I'm taking my red beetroot,
0:05:20 > 0:05:23going to peel it, juice it and turn it into a sorbet.
0:05:23 > 0:05:24I've just noticed, between you two,
0:05:24 > 0:05:27did you have a little conference call?
0:05:27 > 0:05:30Cos you've got cucumber, cucumber, oyster leaf, oyster leaf,
0:05:30 > 0:05:32mackerel, mackerel...
0:05:32 > 0:05:34We're both blow-torching the mackerel, as well.
0:05:34 > 0:05:36It's a mackerel-off!
0:05:39 > 0:05:42With Mini's dish, he's got two elements of hot and cold.
0:05:42 > 0:05:45He's taking a bit of a risk and a bit of a gamble,
0:05:45 > 0:05:47but the only thing that could be difficult for him is making
0:05:47 > 0:05:49sure that that beetroot sorbet is perfect.
0:05:52 > 0:05:54Last up, Chris Archer.
0:05:54 > 0:05:57His starter was marked down for failing to meet the brief.
0:05:57 > 0:06:01Today, however, he's confident his fish course will triumph.
0:06:01 > 0:06:05I was a little bit deflated with the starter and one of the things
0:06:05 > 0:06:08Tom highlighted was he didn't quite get the story and I think there is
0:06:08 > 0:06:11a stronger element to the fish course.
0:06:12 > 0:06:15- Hello, Chef.- Hi, Chris.
0:06:15 > 0:06:17- How you doing?- Yeah, good.
0:06:17 > 0:06:19So the name of the dish is The Beautiful Briny Sea.
0:06:19 > 0:06:23I'm trying to pay homage to the fishermen of Great Britain
0:06:23 > 0:06:26that go out in all weathers and risk their lives to catch fish
0:06:26 > 0:06:28like this bad boy.
0:06:28 > 0:06:30- So what are you doing with the fish, Chris?- I'm doing turbot.
0:06:30 > 0:06:33I'm going to classically pan-fry it with a little butter and lemon
0:06:33 > 0:06:37- and then serve it with a langoustine bonbon...- A what?
0:06:37 > 0:06:39- A langoustine bonbon. - A langoustine bonbon?
0:06:39 > 0:06:41I couldn't think of a better word to describe it!
0:06:41 > 0:06:45It is, in essence, a fishcake that's wrapped in chips.
0:06:45 > 0:06:47- I'm making my own mushy peas.- OK.
0:06:47 > 0:06:49Yorkshire caviar, up north.
0:06:49 > 0:06:51If you're into that kind of thing!
0:06:51 > 0:06:53And I'm making a seawater jelly,
0:06:53 > 0:06:55so I'm using oyster juice,
0:06:55 > 0:06:58I'm going to put some fish stock and a little bit of fish sauce
0:06:58 > 0:07:02in it to try and recreate a pleasurable taste of the seawater.
0:07:02 > 0:07:04Let me interrupt you.
0:07:04 > 0:07:06So you've got the oyster, you've got the juice,
0:07:06 > 0:07:07what are you doing with the oyster?
0:07:07 > 0:07:09Throw it away, Chef!
0:07:09 > 0:07:11HE CLEARS HIS THROAT
0:07:11 > 0:07:12Very interesting.
0:07:12 > 0:07:16So I'm expecting some great fish dishes and hopefully a ten.
0:07:17 > 0:07:19- That's the aim.- We'd all like that!
0:07:19 > 0:07:21Everyone is going for a ten.
0:07:21 > 0:07:23- OK, thank you.- Thanks, Chef.
0:07:24 > 0:07:27With Chris's fish dish, he's got to get the temperature right, he's got
0:07:27 > 0:07:31to get the colour right, because if not, the taste just won't be there.
0:07:34 > 0:07:36So, guys, I obviously missed the memo saying it was mackerel day,
0:07:36 > 0:07:38not fish course day.
0:07:38 > 0:07:40I'm doing turbot.
0:07:40 > 0:07:41As cooking starts,
0:07:41 > 0:07:45it's clear competition for second place is fierce.
0:07:45 > 0:07:47So, Mini, do you think your mackerel dish is good enough
0:07:47 > 0:07:51to get better than a six from Tom, like you did with the starter?
0:07:51 > 0:07:52Yes, I believe it could get a ten.
0:07:52 > 0:07:56- But he did give you a six for the starter.- Yeah. He did.
0:07:59 > 0:08:02Having scored just five for his fish course last year in the
0:08:02 > 0:08:05competition, Mini is out to impress Tom,
0:08:05 > 0:08:08attempting an unusual savoury sorbet.
0:08:10 > 0:08:14Mini starts by juicing, then reducing beetroot.
0:08:14 > 0:08:17Next, he adds liquid glucose and malic acid and transfers to
0:08:17 > 0:08:19an ice cream maker.
0:08:19 > 0:08:21Are you serving it on a warm plate or cold plate...?
0:08:21 > 0:08:25Most definitely cold! It's plastic. It's Perspex!
0:08:25 > 0:08:28Mini, do you want these plates in the oven?! "No!"
0:08:28 > 0:08:32Then, Mini makes a simple pickling liquor using white wine and
0:08:32 > 0:08:36white wine vinegar before pouring it over thin slices of golden
0:08:36 > 0:08:38beetroot and compressing.
0:08:38 > 0:08:41He then moves on to the mackerel,
0:08:41 > 0:08:44which is also the key component of Tommy's dish.
0:08:45 > 0:08:48Like Mini, Tommy is serving his mackerel two ways.
0:08:48 > 0:08:52He will also make a mackerel tartare and will be pickling his
0:08:52 > 0:08:54fillet before scorching it.
0:08:54 > 0:08:56The two guys are doing very similar dishes.
0:08:56 > 0:08:58Tommy's probably intrigues me the most,
0:08:58 > 0:09:01because there's ingredients on there that I've never used before.
0:09:01 > 0:09:03To make the pickling liquor for HIS mackerel,
0:09:03 > 0:09:06Tommy warms red wine and cider vinegars with sugar,
0:09:06 > 0:09:08then flavours with cloves
0:09:08 > 0:09:11and one of his foraged ingredients, woodruff.
0:09:12 > 0:09:14How would you describe the woodruff as a flavour?
0:09:14 > 0:09:15It's a spicy sort of flavour,
0:09:15 > 0:09:18very similar to tonka bean or vanilla or something like that.
0:09:18 > 0:09:22I use it a lot in desserts, as well, but I think it's nice with fish.
0:09:22 > 0:09:24Across the kitchen,
0:09:24 > 0:09:28Chris makes a luxurious tomato sauce by roasting langoustine shells
0:09:28 > 0:09:30with shallots and carrot,
0:09:30 > 0:09:32adding tomatoes, then reducing.
0:09:34 > 0:09:38To finish, Chris adds butter and a surprising ingredient.
0:09:38 > 0:09:41- Have you made that ketchup yourself? - No!
0:09:41 > 0:09:43If you make your own tomato ketchup,
0:09:43 > 0:09:45it doesn't quite have the same impact!
0:09:47 > 0:09:49For his dish, Chris is using turbot,
0:09:49 > 0:09:51a firm-fleshed flatfish with
0:09:51 > 0:09:55a delicate flavour, considered the king of fish.
0:09:55 > 0:09:57You've got a pretty serious piece of fish there, Chris.
0:09:57 > 0:09:59I'm dedicating the dish to the people who go out and catch
0:09:59 > 0:10:01the fish in the first place.
0:10:01 > 0:10:03In my opinion, it's the best fish you can get.
0:10:06 > 0:10:10Chris' fish course pays homage to the great British fishing industry,
0:10:10 > 0:10:13which has declined in recent years.
0:10:15 > 0:10:19Someone determined to keep the industry very much alive is
0:10:19 > 0:10:24Anne Hornigold, who set up this training school in Whitby in 2002.
0:10:24 > 0:10:27We have lots of lads who come from school with no qualifications
0:10:27 > 0:10:31and we get the lads through maths and English and through all
0:10:31 > 0:10:34the nautical units which they have to complete and then they go
0:10:34 > 0:10:37out to sea and put it into practice.
0:10:37 > 0:10:39Pay attention, it's your turn, next!
0:10:39 > 0:10:41- I'm trying to keep up with the speed!- I know!
0:10:41 > 0:10:43Go slower, Jim, slightly slower.
0:10:43 > 0:10:45So...through and over...
0:10:45 > 0:10:47It's a bit small.
0:10:48 > 0:10:51Definitely won't make a lobster pot. The speed I'm going at here, lads,
0:10:51 > 0:10:55I think I'd better leave you guys to catching the lobsters and I'll just cook them, shall I?
0:10:55 > 0:10:57I agree!
0:10:58 > 0:11:01It's an absolute pleasure - sometimes the old boys
0:11:01 > 0:11:03come back and tell us how well they're getting on.
0:11:03 > 0:11:07They've got married, had children, they're skippering their own boat.
0:11:07 > 0:11:11As a result of Anne's dedication to preserving fishing traditions,
0:11:11 > 0:11:14she was awarded an MBE in 2014.
0:11:14 > 0:11:16It was a wonderful day.
0:11:16 > 0:11:19Prince William was the one who gave me my award.
0:11:19 > 0:11:22He described me as "a very determined woman".
0:11:22 > 0:11:24- Wow.- And there it is.
0:11:24 > 0:11:27- That's fantastic.- Very pretty, isn't it?- Can I...?- Yeah, yeah.
0:11:27 > 0:11:32- ..take a closer look?- You can't wear it, though!- It's fantastic.
0:11:32 > 0:11:34Yes, it has pride of place at home.
0:11:34 > 0:11:37As Anne and tutor Jim know their seafood,
0:11:37 > 0:11:41Chris wanted their expert opinions on elements of his fish dish.
0:11:42 > 0:11:45So what we've got is a ball made from the langoustine tails
0:11:45 > 0:11:48which has been wrapped in potato string and deep-fried.
0:11:48 > 0:11:51Then we've got some home-made mushy peas and malt vinegar.
0:11:53 > 0:11:56- That's lovely.- Lovely, that.- Light.
0:11:56 > 0:11:58I want the recipe, I want that to come home with me!
0:11:58 > 0:12:01Thank you, I'm really glad you enjoyed it.
0:12:05 > 0:12:06Back in the kitchen,
0:12:06 > 0:12:10Chris is now working on his so-called Yorkshire caviar.
0:12:10 > 0:12:12To softened shallots and garlic,
0:12:12 > 0:12:15he adds frozen peas before crushing.
0:12:15 > 0:12:19Next, a dash of malt vinegar for that classic chip-shop taste
0:12:19 > 0:12:21and fresh cream, pea puree,
0:12:21 > 0:12:24chopped chives and parsley.
0:12:24 > 0:12:27I've got a lot of things still to finish, time is ticking away.
0:12:28 > 0:12:32Mini is preparing his compressed cucumber before starting
0:12:32 > 0:12:33the mackerel tartare.
0:12:34 > 0:12:37He adds chopped mackerel tails to diced shallots,
0:12:37 > 0:12:40gherkins and capers... Then mixes in
0:12:40 > 0:12:43horseradish and creme fraiche.
0:12:43 > 0:12:45He finishes with fresh lemon and parsley.
0:12:46 > 0:12:51I try to keep it simple, at the same time, give you excellent flavour.
0:12:51 > 0:12:53That's what it's all about, just flavour, flavour, flavour.
0:12:56 > 0:12:59Current leader Tommy is staying true to his ethos of
0:12:59 > 0:13:02cooking with only great British ingredients.
0:13:02 > 0:13:06He's making a cracker using home-grown linseeds.
0:13:06 > 0:13:09- So what are you doing here?- This is going to be a linseed cracker.
0:13:09 > 0:13:10What does it bring to the dish?
0:13:10 > 0:13:12First it's going to bring a texture,
0:13:12 > 0:13:14but also linseeds are really oily.
0:13:14 > 0:13:16I think this goes really well with oily fish.
0:13:16 > 0:13:18Are there any elements to your dish that you're worried about?
0:13:18 > 0:13:20I don't know, I love my dishes.
0:13:20 > 0:13:24It's just your opinion on them, that's always a worry for me.
0:13:24 > 0:13:27Well, we will see, young man. We will see.
0:13:29 > 0:13:33While Tommy bakes his crackers, Chris starts work on another
0:13:33 > 0:13:35refined element of his fish dish -
0:13:35 > 0:13:37the langoustine bonbons.
0:13:37 > 0:13:41Chris, when you were describing your dish to Tom and you said
0:13:41 > 0:13:42a langoustine bonbon,
0:13:42 > 0:13:43he looked slightly perplexed.
0:13:43 > 0:13:45It's called a bonbon because...
0:13:45 > 0:13:48I don't really know what else I would call it!
0:13:49 > 0:13:53Chris combines pan-fried langoustine tails with baked potato flesh,
0:13:53 > 0:13:56a dash of ketchup and parsley.
0:13:56 > 0:13:58I'm putting a lot of effort into trying to make sure that
0:13:58 > 0:14:02everything's perfect because I know Tom was on me for small details
0:14:02 > 0:14:04- and I don't want to do that on this course.- How are you, Chris?
0:14:04 > 0:14:07I'm just shucking the oysters for the seawater jelly, putting
0:14:07 > 0:14:09- the juice through the cloth... - Then throwing the oysters away?
0:14:09 > 0:14:12Then throwing the oysters away, Chef. The fact that it's just
0:14:12 > 0:14:14the juice that's boiled,
0:14:14 > 0:14:16- a little fish stock and some fish sauce...- OK.
0:14:16 > 0:14:17I'm just trying to create
0:14:17 > 0:14:20a pleasurable experience of a seawater jelly.
0:14:23 > 0:14:26To make the seawater jelly, Chris combines oyster juice with
0:14:26 > 0:14:30fish stock and fish sauce and brings to the boil.
0:14:31 > 0:14:35He then seasons with fresh lemon juice and adds agar agar to set.
0:14:35 > 0:14:38It's such a shame you can't eat it, Tommy!
0:14:38 > 0:14:41- You can just buy me dinner later on(!)- Oi!
0:14:41 > 0:14:44Current leader Tommy is making a gel,
0:14:44 > 0:14:47flavouring it with home-made woodruff vinegar.
0:14:47 > 0:14:50He combines a setting agent called gellan gum with water,
0:14:50 > 0:14:54whisks into the flavoured vinegar and then chills.
0:14:54 > 0:14:56That's my vinegar done.
0:14:56 > 0:14:58- So that's gellan?- Yeah.
0:15:04 > 0:15:06Returning chef Mini will be first
0:15:06 > 0:15:09to serve up his Small Fish, Big Fish dish.
0:15:09 > 0:15:12He's determined to score higher than the five he got last year,
0:15:12 > 0:15:16but with veteran Tom on the prowl, stress levels are rising.
0:15:16 > 0:15:19Yeah! It's getting hot, isn't it?! It's getting hot.
0:15:19 > 0:15:21- Feeling the stress, pressure? - There's a bit of pressure.
0:15:21 > 0:15:24- So what are we doing here? - I'm taking the golden beetroots,
0:15:24 > 0:15:27- I've made a sweet pickling liquor...- OK. Packs a punch.
0:15:27 > 0:15:30It is a lovely vegetable and, if handled in the right manner,
0:15:30 > 0:15:33it can elevate a dish, for sure. Let's hope you elevate it!
0:15:33 > 0:15:35- I've elevated it!- Good luck.
0:15:38 > 0:15:40First to the pass is Mini...
0:15:41 > 0:15:43There we go.
0:15:43 > 0:15:47..who chars his cured mackerel, then scorches his compressed cucumber.
0:15:47 > 0:15:49Why is it so green, Mini?
0:15:49 > 0:15:52- Cos I've used the skins and blended it down...- Oh, right.
0:15:52 > 0:15:54..with a little bit of the cucumber.
0:15:55 > 0:15:58First onto his presentation box
0:15:58 > 0:16:02is beetroot powder and thinly-sliced pickled golden beetroot.
0:16:04 > 0:16:05Is it all coming together?
0:16:05 > 0:16:06For me, yes.
0:16:08 > 0:16:09Then, on with the charred cucumber,
0:16:09 > 0:16:12nasturtium, radish seedlings,
0:16:12 > 0:16:14and oyster leaves.
0:16:14 > 0:16:17Next, he adds a quenelle of horseradish mackerel tartare
0:16:17 > 0:16:20and the scorched mackerel fillet.
0:16:21 > 0:16:24Finally, it's on with his beetroot sorbet.
0:16:24 > 0:16:27I'm glad I'm not doing your washing, Mini!
0:16:27 > 0:16:29That is the first time I've seen a quenelle on a cloth.
0:16:29 > 0:16:32- Do I get any extra points? - You'll find out, won't you!
0:16:33 > 0:16:36Mini finishes the dish with a lemon oil dressing.
0:16:43 > 0:16:45So, the Small Fish, Big Fish -
0:16:45 > 0:16:47truly represented by the pictures.
0:16:47 > 0:16:51Yes, so you've got the Angel of the North, the Millennium Bridge,
0:16:51 > 0:16:52and these people that designed these,
0:16:52 > 0:16:54- they've been honoured by the Queen.- So I get it -
0:16:54 > 0:16:57this is the big, and on top, there's the small.
0:16:57 > 0:17:00- Very much so. Shall we go taste it, chef?- Let's go.
0:17:07 > 0:17:09So, Mini. First fish up -
0:17:09 > 0:17:11very contemporary. Let's get stuck in.
0:17:11 > 0:17:13First things first, the sorbet.
0:17:13 > 0:17:15Let me get in there.
0:17:15 > 0:17:16Otherwise it might be a soup.
0:17:20 > 0:17:24- The beetroot sorbet - happy with the flavour?- Yeah, definitely.
0:17:24 > 0:17:27I think he wouldn't be happy with how quickly it's melted.
0:17:27 > 0:17:31- He should have had some proper stabiliser in it, I think.- Mm-hm.
0:17:31 > 0:17:33So this is the tartare element.
0:17:33 > 0:17:36- Do you think the flavour of the horseradish comes through?- Yes,
0:17:36 > 0:17:39it's supposed to be quite strong.
0:17:39 > 0:17:40He said he wanted that, didn't he,
0:17:40 > 0:17:44he wanted that to be really punchy, it definitely is.
0:17:44 > 0:17:48- The scorched mackerel, is that seasoned enough for you?- Yes.
0:17:49 > 0:17:50Plenty.
0:17:52 > 0:17:55I think it's nice and moist, I think the seasoning is right there.
0:17:56 > 0:17:58What would you give it? Out of ten?
0:17:58 > 0:18:00What do I think it's worth?
0:18:00 > 0:18:01I think it's worth a nine.
0:18:03 > 0:18:06Tommy is next to plate up HIS mackerel dish,
0:18:06 > 0:18:08Preserving the Future,
0:18:08 > 0:18:11a homage to sustainable ingredients and great British fish.
0:18:12 > 0:18:15He makes a simple mackerel tartare from fish trimmings,
0:18:15 > 0:18:18using lemon juice and sea salt.
0:18:18 > 0:18:23Then, he lightly scorches his mackerel fillets using a blowtorch.
0:18:23 > 0:18:25- Hey, man, all right?- What did you guys think?- It was nice.
0:18:25 > 0:18:29- Shame about the sorbet, I thought. - Obviously, it started to melt.
0:18:29 > 0:18:32- Maybe it went better at the tasting with Tom?- No, not really!
0:18:32 > 0:18:34I don't know yet!
0:18:36 > 0:18:40First on Tommy's plate are the ewe's milk yoghurt
0:18:40 > 0:18:43and the scorched mackerel fillet.
0:18:43 > 0:18:44Next, oyster capers.
0:18:45 > 0:18:48So these are the seed pods from the oyster plant there,
0:18:48 > 0:18:50a bit like capers.
0:18:51 > 0:18:55He then adds the mackerel tartare, followed by slices of
0:18:55 > 0:18:56fermented dragon's egg cucumber
0:18:56 > 0:18:58and home-grown oyster leaves.
0:19:00 > 0:19:04- How's it going, Tommy? - Pretty good, I'm up in 30 seconds.
0:19:04 > 0:19:07Tommy adds dew drops of woodruff vinegar gel to the leaves,
0:19:07 > 0:19:10and tops with crisp linseed crackers.
0:19:16 > 0:19:19So here we go, this is my mackerel dish, Preserving the Future.
0:19:19 > 0:19:20Beer.
0:19:20 > 0:19:23Yes, a little woodruff beer just to drink with it.
0:19:23 > 0:19:26- Mini, are you worried?- Yes!
0:19:26 > 0:19:28It looks absolutely stunning.
0:19:34 > 0:19:37- Tommy, well... Cheers.- Cheers.
0:19:37 > 0:19:38Here's mud in your eye.
0:19:40 > 0:19:43I can't say I'm a fan of the beer...
0:19:43 > 0:19:45It's a little bit flat for me.
0:19:49 > 0:19:52Is the mackerel scorched enough? How you wanted?
0:19:52 > 0:19:54Yeah, I'm happy with that. It's fairly light pink,
0:19:54 > 0:19:56but that's how I like to eat it.
0:19:56 > 0:19:58I love the flavour of the mackerel and the pickle comes through,
0:19:58 > 0:20:01I don't necessarily get too much of the charred flavour on top.
0:20:01 > 0:20:04It's really, really refreshing. Really, REALLY refreshing.
0:20:06 > 0:20:09And the linseed crisp, does it add that element you wanted?
0:20:09 > 0:20:11Yes, it brings exactly what I want, actually. I just think
0:20:11 > 0:20:14it ties in with the oily fish as well.
0:20:14 > 0:20:16It's quite novel, adds a great texture.
0:20:18 > 0:20:21- The fermented cucumber, is it adding?- Yes, I think so.
0:20:21 > 0:20:23I love the fermented flavour.
0:20:23 > 0:20:26I'm usually not a fan of fermented vegetables, but actually,
0:20:26 > 0:20:28it's really nice with the mackerel.
0:20:31 > 0:20:32What would you score that dish?
0:20:32 > 0:20:35I'm happy with the same mark as my starter! I think.
0:20:35 > 0:20:37I'd give that a nine.
0:20:37 > 0:20:39That's a really good dish, I think.
0:20:45 > 0:20:48Before Chris can plate up his Beautiful Briny Sea,
0:20:48 > 0:20:52he needs to crisp up his beer batter scraps...
0:20:52 > 0:20:56wrap the langoustine bonbons in potato strings...
0:20:56 > 0:20:58and deep-fry.
0:20:58 > 0:20:59OK?
0:20:59 > 0:21:02- Well done.- That was stunning. Stunning.
0:21:02 > 0:21:05I thought what stopped it from being absolutely perfect
0:21:05 > 0:21:08was the tartare, you could take off, I thought.
0:21:08 > 0:21:11I think that's just me being frugal, I wouldn't waste fish.
0:21:11 > 0:21:14That's not a pop at me for the oyster, is it?!
0:21:16 > 0:21:20Chris must now cook his fish to perfection under the watchful eye of
0:21:20 > 0:21:23veteran chef Tom.
0:21:23 > 0:21:26Remember to get that turbot perfectly cooked there, Chris, yeah?
0:21:26 > 0:21:30It's definitely the concerning element for me.
0:21:30 > 0:21:33Chris finishes the turbot in a pan with butter and lemon.
0:21:33 > 0:21:36I wouldn't want to be you, stood there basting a piece of fish for Tom Aikens!
0:21:36 > 0:21:40I'm kind of wishing I'd done a cold fish dish like you guys!
0:21:45 > 0:21:49First onto Chris' dish are quenelles of his refined mushy peas.
0:21:50 > 0:21:53To the turbot, he adds cubes of seawater jelly,
0:21:53 > 0:21:57salty fingers and beer batter scraps.
0:21:57 > 0:22:01- The clock's ticking. - Yes, coming now, Chef.
0:22:01 > 0:22:04Chris transfers his fish to the plate and serves his deep-fried
0:22:04 > 0:22:07langoustine bonbons on a separate presentation box.
0:22:07 > 0:22:10Got the shakes there, Chris.
0:22:10 > 0:22:13And finally, the langoustine and tomato sauce in
0:22:13 > 0:22:15a tomato-shaped bottle.
0:22:22 > 0:22:26This is my dish. The Beautiful Briny Sea, Chef.
0:22:26 > 0:22:30Tommy, you can't eat this because of the oysters, how do you feel about the dish?
0:22:30 > 0:22:32Yeah, I'm a bit gutted about that, turbot's my favourite fish.
0:22:32 > 0:22:34Right, Chris, let's go.
0:22:42 > 0:22:46- Are you happy with the way that the fish has been pan-fried?- Yes.
0:22:46 > 0:22:48I think I like to keep it as moist as possible.
0:22:50 > 0:22:52The turbot is seasoned well.
0:22:52 > 0:22:53It's cooked nicely, I think.
0:22:57 > 0:23:01And the spiced langoustine ketchup...
0:23:01 > 0:23:04I think I've got enough of the langoustine flavour in there,
0:23:04 > 0:23:06but there's also the depth of tomato.
0:23:08 > 0:23:11I like the sauce. It's quite intense, it packs a punch.
0:23:11 > 0:23:12The seawater jelly...
0:23:12 > 0:23:14Do you think that added anything?
0:23:14 > 0:23:16If I was to be able to cook this dish again,
0:23:16 > 0:23:19I would just try and give it a little bit more punch.
0:23:19 > 0:23:21Do you think he's going to say,
0:23:21 > 0:23:24"I wanted the oyster, rather than that jelly?"
0:23:24 > 0:23:26I want the oyster! Never mind Tom!
0:23:27 > 0:23:29Do you think it's contemporary enough?
0:23:29 > 0:23:31I think it's contemporary enough.
0:23:31 > 0:23:34I think he's taken the humble fish and chips up possibly two or
0:23:34 > 0:23:38three levels. I'm unsure yet as to whether he's elevated it
0:23:38 > 0:23:40to a banquet level.
0:23:49 > 0:23:51Now, then, now, then, now, then!
0:23:51 > 0:23:55I've just served fish and chips to Tom Aikens!
0:23:55 > 0:23:57I don't know how he's going to take it, I really don't!
0:24:00 > 0:24:04It's my risky dish. I think it's either a high score or it's bombed.
0:24:04 > 0:24:06I'm pretty nervous right now.
0:24:06 > 0:24:08I'm not going to comment about my own,
0:24:08 > 0:24:11cos whatever I say is completely wrong, always, but...
0:24:11 > 0:24:12Yeah, I'm worried.
0:24:24 > 0:24:25How are we, chefs?
0:24:25 > 0:24:29- I'm nervous again, I find this the most nerve-racking part!- Mini?
0:24:30 > 0:24:32Small Fish, Big Fish.
0:24:32 > 0:24:35I have to say, after your starter course,
0:24:35 > 0:24:38- you needed to come back out fighting, didn't you?- Yeah.
0:24:38 > 0:24:40And you know what? You did.
0:24:42 > 0:24:45The only thing, I thought the scorched cucumber needed
0:24:45 > 0:24:47a little bit more seasoning.
0:24:49 > 0:24:50But...
0:24:52 > 0:24:54The scorched mackerel was spot-on.
0:24:55 > 0:24:57Tartare was well seasoned,
0:24:57 > 0:25:00perfect amount of horseradish and it really warmed in the mouth.
0:25:02 > 0:25:05Sorbet...was outstanding.
0:25:05 > 0:25:09Every component on that dish was pretty much faultless.
0:25:10 > 0:25:12I LOVED that dish.
0:25:13 > 0:25:15Tommy...
0:25:17 > 0:25:19Preserving the Future, another mackerel dish.
0:25:21 > 0:25:26Your mackerel tartare was a touch under seasoned.
0:25:28 > 0:25:29And the other thing,
0:25:29 > 0:25:32I was quite worried about the acidity levels on your dish.
0:25:34 > 0:25:35But...
0:25:37 > 0:25:41..they all worked really well together. The fish...
0:25:42 > 0:25:43..was well cooked.
0:25:43 > 0:25:45The woodruff gel...
0:25:47 > 0:25:50Excellent. A lot of thought,
0:25:50 > 0:25:51care and attention
0:25:51 > 0:25:53went into that dish.
0:25:53 > 0:25:56And it was very original.
0:25:59 > 0:26:01Chris...
0:26:01 > 0:26:04Your Beautiful Briny Sea.
0:26:05 > 0:26:08I could see that you were definitely trying to elevate the humble
0:26:08 > 0:26:10fish and chips.
0:26:11 > 0:26:14The turbot was cooked very well.
0:26:14 > 0:26:17Your langoustine bonbons...
0:26:18 > 0:26:19..were tres bons!
0:26:21 > 0:26:26The ketchup had a great depth of flavour, but...
0:26:28 > 0:26:31..I have to say, it was sacrilege to throw away the oyster.
0:26:33 > 0:26:39I just thought your dish was a little low on originality.
0:26:39 > 0:26:42I asked for excitement and flair...
0:26:42 > 0:26:45And I just thought it was a little bit below par.
0:26:46 > 0:26:48So, to the scores.
0:26:50 > 0:26:51Tommy...
0:26:53 > 0:26:55I'm going to score you...
0:26:57 > 0:26:59..a nine.
0:26:59 > 0:27:01Cool. I'm happy with that. Thank you.
0:27:04 > 0:27:05Chris...
0:27:07 > 0:27:09I'm going to score you...
0:27:12 > 0:27:13..a seven.
0:27:14 > 0:27:15Mini...
0:27:17 > 0:27:18I'm going to give you...
0:27:21 > 0:27:22..a nine.
0:27:24 > 0:27:27- Well done, mate.- Well done.
0:27:27 > 0:27:29Are you sure you're talking about me?!
0:27:30 > 0:27:33You came back fighting with that dish.
0:27:33 > 0:27:36And you showed great skill, so well done.
0:27:36 > 0:27:39Chris, you're two points adrift.
0:27:39 > 0:27:44It's a small margin and the competition is still wide open.
0:27:44 > 0:27:46- Thanks, Chef.- Thank you.
0:27:49 > 0:27:51THEY LAUGH
0:27:51 > 0:27:52Wow!
0:27:52 > 0:27:55It's the highest score I've ever had on Great British Menu.
0:27:55 > 0:27:57After five dishes, I've got something,
0:27:57 > 0:28:00a score that I think is respectable!
0:28:02 > 0:28:06With two courses down, Mini has now crept into second place.
0:28:06 > 0:28:09Tommy still leads and Chris is third.
0:28:11 > 0:28:12I think I wasn't far off a ten.
0:28:12 > 0:28:14One of these last two courses,
0:28:14 > 0:28:16I've got to try and get a ten out of Tom Aikens.
0:28:16 > 0:28:18A ten from Tom Aikens, that's a life achievement, I think!
0:28:18 > 0:28:22We've played it safe, curing and blowtorch and stuff like that...
0:28:22 > 0:28:23Playing it safe!
0:28:23 > 0:28:27Oh! I just got a nine, stop trying to take it away from me!
0:28:27 > 0:28:29There's two more courses to go, you know,
0:28:29 > 0:28:32things can turn on their head over the next two courses.
0:28:32 > 0:28:34It's happened before, hopefully it can happen again.