0:00:04 > 0:00:07This year on Great British Menu...
0:00:07 > 0:00:08It's hot in here. Deep breaths.
0:00:11 > 0:00:15..the nation's best chefs are competing to become ambassadors for
0:00:15 > 0:00:17contemporary British cooking.
0:00:17 > 0:00:19You did say modern, chef. Yep.
0:00:19 > 0:00:23Come on, baby, come on, baby. Pressure in the kitchen is ridiculous.
0:00:23 > 0:00:25I'm slightly nervous of you with that saw!
0:00:25 > 0:00:26Yeah, me too!
0:00:26 > 0:00:30In the year the nation marked the Queen's 90th birthday,
0:00:30 > 0:00:35the chefs are celebrating the everyday Great Britons she has
0:00:35 > 0:00:38honoured for their extraordinary achievements.
0:00:38 > 0:00:41Their goal? To cook at the ultimate banquet,
0:00:41 > 0:00:46held at the country's most iconic building, the Palace of Westminster...
0:00:48 > 0:00:53..where their dishes must reflect the new era of British cuisine.
0:00:53 > 0:00:54Going for gold all the way, mate.
0:00:54 > 0:00:57But first, our eager newcomers...
0:00:58 > 0:01:00I'm here to get a dish to the banquet.
0:01:00 > 0:01:03I'm gunning for a ten. This one's going to smack them in the chops,
0:01:03 > 0:01:05I reckon. It's anyone's game, really.
0:01:05 > 0:01:07And returning chefs...
0:01:07 > 0:01:09Ha-ha! I'm feeling the pressure.
0:01:09 > 0:01:13..have to impress our formidable team of veterans.
0:01:13 > 0:01:15You're joking.
0:01:15 > 0:01:20Stressful, isn't it? ..who are expecting nothing but excellence.
0:01:20 > 0:01:22It's pretty much faultless.
0:01:22 > 0:01:24You sure you're talking about me?
0:01:25 > 0:01:27It was amazing.
0:01:27 > 0:01:28That was a stunning dish.
0:01:31 > 0:01:34One little mistake... Wow!
0:01:34 > 0:01:36..could be catastrophic.
0:01:47 > 0:01:50This year, our chefs have travelled across the country
0:01:50 > 0:01:54to meet everyday Great Britons recognised for their extraordinary endeavours...
0:01:54 > 0:01:56Put it in the oven!
0:01:57 > 0:02:00..and dedicated commitment to their communities.
0:02:00 > 0:02:04Our charity supports young cancer patients in the whole of Scotland.
0:02:04 > 0:02:07Since her coronation in 1953,
0:02:07 > 0:02:10thousands of people have been honoured by the Queen.
0:02:10 > 0:02:15I received a British Empire medal. Wow. And this is my OBE.
0:02:15 > 0:02:18You must feel very honoured to receive it.
0:02:18 > 0:02:20Inspired by these Great Britons,
0:02:20 > 0:02:24the chefs must demonstrate the transformation of British food
0:02:24 > 0:02:27during the Queen's historic reign.
0:02:27 > 0:02:29Wow. Their challenge?
0:02:29 > 0:02:31To produce a lasting legacy...
0:02:31 > 0:02:35Look at you! ..to this new Elizabethan age.
0:02:37 > 0:02:41This week, the chefs battling to be South West champion include two
0:02:41 > 0:02:43returning contenders.
0:02:44 > 0:02:49Michelin-starred Josh Eggleton competing for the third consecutive year.
0:02:49 > 0:02:52The first year I got to Friday, second year I got to the final,
0:02:52 > 0:02:54and this year I've got to get a dish in the banquet.
0:02:56 > 0:03:01And Jude Kereama, who crashed out of the competition early last year,
0:03:01 > 0:03:03failing to cook for the judges.
0:03:03 > 0:03:06I'm confident I've got the menu to take me through to Friday.
0:03:06 > 0:03:09I'm not going home on Thursday again.
0:03:09 > 0:03:11The third chef is Chris Wheeler,
0:03:11 > 0:03:15who is hoping to impress with bold flavours and theatrical presentation.
0:03:15 > 0:03:18I may be the new kid on the block in this competition,
0:03:18 > 0:03:20but I've been cooking at a very high standard for over 20 years,
0:03:20 > 0:03:21and I'm here to win.
0:03:23 > 0:03:27Judging this week is a chef familiar with the pressure of
0:03:27 > 0:03:29the Great British Menu kitchen.
0:03:29 > 0:03:31I need to calm my nerves a bit.
0:03:31 > 0:03:33It doesn't change, really, does it?
0:03:33 > 0:03:36In the mornings, you're like, still the same feeling.
0:03:36 > 0:03:39A banquet champion and holder of a Michelin star.
0:03:39 > 0:03:41No matter who comes through that door,
0:03:41 > 0:03:42they're all going to be very tough.
0:03:42 > 0:03:44I think I fear all of them. Yeah.
0:03:47 > 0:03:48Lisa Allen.
0:03:52 > 0:03:53Morning, guys! Good morning.
0:03:53 > 0:03:57Morning, chef. Josh, are you ready to get to that banquet this year, then?
0:03:57 > 0:03:59Yeah, I'm ready to go. Jude.
0:03:59 > 0:04:02Very disappointed that I went out on the Thursday last year,
0:04:02 > 0:04:05but hopefully I can push through to the chamber this year.
0:04:05 > 0:04:07So you're ready to push Josh out, then, are you?
0:04:07 > 0:04:09I'll try to, yeah.
0:04:09 > 0:04:11Chris, the newcomer.
0:04:11 > 0:04:13So you think you can really give those guys a run for their money?
0:04:13 > 0:04:16Hopefully. I want to get to the banquet, so, you know,
0:04:16 > 0:04:17let's see what I can do.
0:04:17 > 0:04:20I do believe that a couple of you have got shellfish in your starter.
0:04:20 > 0:04:22I do have a shellfish allergy.
0:04:22 > 0:04:25So I've invited a friend along to come and help me.
0:04:25 > 0:04:27All right.
0:04:27 > 0:04:32Two-Michelin-starred chef and former banquet champion, Simon Rogan.
0:04:35 > 0:04:36Morning guys, how are you doing?
0:04:36 > 0:04:39Morning. I was lucky enough to get a dish through to the banquet,
0:04:39 > 0:04:44so I'm looking forward to some smart, tasty food that fits the brief.
0:04:44 > 0:04:45Good luck. Thank you. Thank you.
0:04:50 > 0:04:53I was nervous, now I'm extremely nervous!
0:04:53 > 0:04:55Yeah. Be all right.
0:04:55 > 0:04:58That is probably the worst, isn't it? Having two judges.
0:04:59 > 0:05:04First up is the reigning South West champion, Josh Eggleton.
0:05:04 > 0:05:05Good morning.
0:05:05 > 0:05:07Good morning, Josh. How are you?
0:05:07 > 0:05:10Yeah, good, thank you. I must say you're looking very relaxed.
0:05:10 > 0:05:14No nerves? Yeah, I'm just hiding it with a smile.
0:05:14 > 0:05:17The name of my dish is Queen Elizabeth II's Coronation.
0:05:17 > 0:05:24So I'm going to do a lobster, chicken and leek coronation chicken terrine.
0:05:24 > 0:05:27All right, OK. It was actually created for Queen Elizabeth II's
0:05:27 > 0:05:32coronation, so I'm trying to take that dish and elevate it.
0:05:32 > 0:05:34So I've got a lovely organic chicken, here.
0:05:35 > 0:05:38I'm going to take the legs off, confit salt the legs,
0:05:38 > 0:05:41but with some curry powder going through there.
0:05:41 > 0:05:44Take the breasts off, and poach the breasts in a water bath.
0:05:44 > 0:05:46I'm going to poach steam the lobster.
0:05:46 > 0:05:50And then I've also got some leeks here which I'm going to char-grill.
0:05:50 > 0:05:52And then I'm going to press all of that into a terrine.
0:05:52 > 0:05:53Right, OK. So, the garnish,
0:05:53 > 0:05:56a classic garnish with coronation chicken is apricots.
0:05:56 > 0:05:59So they're going to be very quickly poached, a bit of lemon and thyme.
0:05:59 > 0:06:02I'm also going to make an apricot membrillo. Like a quince membrillo?
0:06:02 > 0:06:04Yeah. A lot of techniques going on, then.
0:06:04 > 0:06:06Yeah, there's a lot going on with this dish, yeah.
0:06:06 > 0:06:08Simon, what do you think of this take on coronation chicken?
0:06:08 > 0:06:12Interesting, with the curry as well, in a terrine, in the time as well.
0:06:12 > 0:06:14You've got your work cut out. Yeah, I know I have,
0:06:14 > 0:06:16I've got loads of work to do. Well, best of luck, Josh.
0:06:16 > 0:06:18Thank you very much.
0:06:19 > 0:06:21For me, it's the balance of the flavours.
0:06:21 > 0:06:24He's using lobster, he's using chicken, he's using curry.
0:06:24 > 0:06:26He has to cook them perfectly.
0:06:26 > 0:06:28If he gets it right, it could be superb.
0:06:29 > 0:06:32Next is returning chef Jude Kereama
0:06:32 > 0:06:36with an unconventional box of ingredients.
0:06:36 > 0:06:38Morning, Jude. How are you? Good, thank you.
0:06:38 > 0:06:42Great to be back but, yeah, I'm still really nervous about it.
0:06:42 > 0:06:44So what's inspired your whole menu?
0:06:44 > 0:06:47My inspiration behind this menu are Great Britons who have been
0:06:47 > 0:06:49celebrated in their fields and honoured.
0:06:49 > 0:06:51So my starter is called Crank Up The Radio.
0:06:51 > 0:06:55And it's been inspired by Trevor Bayliss, who was honoured
0:06:55 > 0:07:00with a CBE, who invented the dynamo that powers the wind-up radio.
0:07:01 > 0:07:05And so I'm using the acronym radio for my ingredients for this dish.
0:07:05 > 0:07:08That's great. So tell me what's on the radio, then.
0:07:08 > 0:07:11So, the R is for radishes.
0:07:11 > 0:07:15I've got some mooli, and some pink radishes, which are lovely.
0:07:16 > 0:07:20A for allium, which I have some shallots -
0:07:20 > 0:07:21allium being the onion family.
0:07:21 > 0:07:26The onion family, yeah. The D is for Dexter, Dexter beef.
0:07:26 > 0:07:29That's a lovely piece of beef, that. Aged beef? Local? Yes, it is.
0:07:29 > 0:07:31It's from a local farm in Cornwall.
0:07:31 > 0:07:34I is for ice cream, but I'm making a Parmesan ice cream.
0:07:34 > 0:07:36Wow.
0:07:36 > 0:07:38The O is for oysters.
0:07:38 > 0:07:40And that all spells radio.
0:07:40 > 0:07:43What do you think about ice cream on a starter?
0:07:43 > 0:07:45It's not sweet, it's savoury.
0:07:45 > 0:07:47Interesting. Simon, what do you think to this dish?
0:07:47 > 0:07:50Looking forward to that ice cream, I love oysters and beef together.
0:07:50 > 0:07:53So, yeah, looking forward to this. Brilliant. Thank you.
0:07:53 > 0:07:54Best of luck, Jude. Thank you, Chef.
0:07:56 > 0:07:59I'm really interested to see how this dish is going to look.
0:07:59 > 0:08:01He's using Parmesan ice cream on a starter.
0:08:01 > 0:08:03A very cold item on a dish numbs your palate,
0:08:03 > 0:08:05and you want to warm it up in some way
0:08:05 > 0:08:08so all those lovely flavours can marry together.
0:08:08 > 0:08:12Last up is Chris Wheeler, with a diverse selection of ingredients.
0:08:14 > 0:08:15Hello, Chris. Hello. How are you?
0:08:15 > 0:08:18Not so bad. So, nerves running high this morning, Chris?
0:08:18 > 0:08:20Yeah, really nervous. Especially with two judges.
0:08:20 > 0:08:22Tell us about your starter and the name of it.
0:08:22 > 0:08:25So the name of the dish is A Feast of Crown Jewels.
0:08:25 > 0:08:27So I'm trying to recreate the Queen's dressing table.
0:08:27 > 0:08:30Wow, you've seen the Queen's dressing table, have you?
0:08:30 > 0:08:33I can't tell you that. We're going to fill it with jewels.
0:08:33 > 0:08:36So I'm using ingredients that I feel is associated with the Queen.
0:08:36 > 0:08:39So we've got a lovely venison, obviously linking to Scotland.
0:08:39 > 0:08:41I'm going to turn that into a lovely carpaccio.
0:08:41 > 0:08:44And then we've got some lovely English asparagus.
0:08:44 > 0:08:47So I'm going to turn it into an asparagus and watercress mousse.
0:08:47 > 0:08:49And then we've got some lovely English duck leg which I'm going to
0:08:49 > 0:08:53turn into a rillette. That will be another crown on her little dressing table.
0:08:53 > 0:08:55Wow, you've got a lot of ingredients going on, so you've got duck
0:08:55 > 0:08:58rillette, you've got venison, you're doing a watercress mousse.
0:08:58 > 0:09:00And I'm making brioche, as well.
0:09:00 > 0:09:03That's a big ask in the time allocated, there.
0:09:03 > 0:09:04It's all or nothing, today.
0:09:06 > 0:09:08Chris' dish is very ambitious.
0:09:08 > 0:09:11Venison carpaccio, duck rillette, there's purees.
0:09:11 > 0:09:13His own brioche to make.
0:09:13 > 0:09:14A lot to do in the timeframe.
0:09:14 > 0:09:16We have no idea what it's going to look like,
0:09:16 > 0:09:18but I bet you it's going to be extravagant.
0:09:21 > 0:09:27As cooking gets underway, it all seems very familiar for Josh and Jude.
0:09:27 > 0:09:30So, how are you feeling, Jude? Second time round it's a bit nerve-racking -
0:09:30 > 0:09:32how are you feeling, veteran?
0:09:32 > 0:09:35Yes. I'm feeling the pressure. Feel at home? Yes, I do, actually.
0:09:35 > 0:09:37How are you feeling, Chris? This time round.
0:09:37 > 0:09:40Once I know my way around, we'll be flying.
0:09:42 > 0:09:47Last year, Josh succeeded in getting his starter onto the final short list,
0:09:47 > 0:09:49but narrowly missed out on the banquet.
0:09:49 > 0:09:54This time, he wants to impress with his ambitious coronation chicken and
0:09:54 > 0:09:55lobster terrine.
0:09:55 > 0:09:58You've got a lot of food going on there, haven't you, buddy?
0:09:58 > 0:10:01Yes, major concern about my dish is getting the terrine set in
0:10:01 > 0:10:03time, you know? It's my main priority.
0:10:06 > 0:10:09Having worked in renowned kitchens around the world,
0:10:09 > 0:10:13Josh Eggleton returned home to the south-west and opened
0:10:13 > 0:10:16the Pony Trap Gastro pub near Bristol,
0:10:16 > 0:10:18where he went on to win a Michelin star.
0:10:18 > 0:10:20Service.
0:10:20 > 0:10:22It's a real simple country pub, you know?
0:10:22 > 0:10:26You can come in for steak, or even a seven-course tasting menu.
0:10:26 > 0:10:29It's very accessible, just let the produce speak for itself.
0:10:31 > 0:10:35At the heart of Josh's restaurant is his field-to-fork ethos.
0:10:35 > 0:10:40Most of his ingredients come from within a 20-mile radius of the pub.
0:10:40 > 0:10:44Some are as close as next door, from a farm run by Lou Castle.
0:10:44 > 0:10:46What have you got for me today?
0:10:46 > 0:10:49They've been picking cabbage today, kale.
0:10:49 > 0:10:52Last of the runner beans here, as you can see.
0:10:52 > 0:10:54This farm doesn't just supply food to locals,
0:10:54 > 0:10:58it invites local people to grow their own food, as well.
0:10:58 > 0:11:00It's a community farm, it's all-encompassing for everyone.
0:11:00 > 0:11:03They can come here and spend some time relaxing,
0:11:03 > 0:11:04or they can come and work.
0:11:04 > 0:11:07This piece of land represents great produce and
0:11:07 > 0:11:09that's what the restaurant is all about for me -
0:11:09 > 0:11:12seasonality and amazing produce and just making the produce sing on the plate.
0:11:12 > 0:11:16And Luke is hoping the meat reared on the farm will help take Josh
0:11:16 > 0:11:17to the banquet.
0:11:18 > 0:11:22It smells amazing. With this beef, he's going to win this year, of course.
0:11:24 > 0:11:25Definitely.
0:11:27 > 0:11:31In the kitchen, Josh is working on the apricots and accompaniments,
0:11:31 > 0:11:35including a gel, a type of thick fruit jelly called a membrillo and
0:11:35 > 0:11:39apricots cooked sous-vide with dessert wine and thyme.
0:11:41 > 0:11:43Chris is prepping his complex starter,
0:11:43 > 0:11:47featuring three separate dishes plated up as one,
0:11:47 > 0:11:52an asparagus mousse, carpaccio of venison, and brioches with duck rillette.
0:11:54 > 0:11:56Where is your brioche, Chris?
0:11:56 > 0:11:59On top of the oven, just proving. In that bowl? Up there? Yeah.
0:12:00 > 0:12:03If it goes wrong, I don't have time to make it again,
0:12:03 > 0:12:05so fingers crossed it will rise out of the bowl.
0:12:08 > 0:12:11He moves on to the Parmesan garnish.
0:12:11 > 0:12:13How are you getting on, Chris?
0:12:13 > 0:12:15OK. This is your tuile mix?
0:12:15 > 0:12:18That's correct. On the carpaccio, you serve Parmesan shavings, normally.
0:12:18 > 0:12:20I'm going for a Parmesan crown.
0:12:20 > 0:12:22Right. I'm going to wrap it around.
0:12:22 > 0:12:25An actual crown. Yes, like the Queen's crown.
0:12:25 > 0:12:28OK, and you think you've got enough Parmesan flavour in here instead of
0:12:28 > 0:12:31putting Parmesan on the plate? What I've done is I've put a bit of
0:12:31 > 0:12:34Parmesan sprinkled over the top, so hopefully it will fuse into the mix.
0:12:34 > 0:12:36OK, very interesting.
0:12:36 > 0:12:37Best of luck. Thank you.
0:12:38 > 0:12:43Last year, Jude served a complex starter that earned him seven points.
0:12:43 > 0:12:46This time, he's planning a more refined beef and oyster dish.
0:12:48 > 0:12:51I've done quite a simple salad in comparison with you guys.
0:12:51 > 0:12:52Hopefully it will pay off.
0:12:55 > 0:12:59He starts with his Dexter beef tartare, which he slices and chills.
0:13:00 > 0:13:03Next, he makes the savoury Parmesan ice cream.
0:13:05 > 0:13:07Then the oyster emulsion.
0:13:07 > 0:13:12Put these oysters in there. I'm on track, which is a nice thing.
0:13:12 > 0:13:16You think you're on track and then all of a sudden, something's missing.
0:13:19 > 0:13:23Jude Kereama is an award-winning chef based in Porthleven, Cornwall.
0:13:23 > 0:13:26He's chef patron of two seafront restaurants,
0:13:26 > 0:13:29where he cooks British food with an Asian twist.
0:13:30 > 0:13:34Service, please. It's Jude's second time in the Great British Menu
0:13:34 > 0:13:38kitchen, and the locals are backing him all the way.
0:13:38 > 0:13:41I'm feeling a lot more confident than I did last year.
0:13:41 > 0:13:44The locals have been fantastic with their support.
0:13:44 > 0:13:46Hopefully I can make them proud this time.
0:13:48 > 0:13:50When he's not in his restaurants,
0:13:50 > 0:13:53Jude likes to spend time with local people,
0:13:53 > 0:13:55like lobster fisherman Daniel Gilbert,
0:13:55 > 0:13:59who's helped inspire his menu as well as supply the ingredients.
0:13:59 > 0:14:02I know what you like, Danny. You love traditional lobster.
0:14:02 > 0:14:04I sometimes have lobster for breakfast.
0:14:06 > 0:14:08So I definitely know my lobster taste.
0:14:08 > 0:14:11This year, winning is even more important,
0:14:11 > 0:14:13because there's a Great Briton in the family.
0:14:13 > 0:14:15Jude's father-in-law, Anthony.
0:14:15 > 0:14:18To be honest, Ants, I was really surprised.
0:14:18 > 0:14:21Not that I was surprised that you deserve one, but I didn't
0:14:21 > 0:14:22realise that you had one.
0:14:22 > 0:14:26No, well, it was a bit of a surprise when I was given an OBE
0:14:26 > 0:14:28after the Gulf War for some diplomatic work.
0:14:28 > 0:14:31As a thank you for the help with his menu,
0:14:31 > 0:14:35Jude's prepared some freshly caught lobster for Anthony and Daniel.
0:14:35 > 0:14:38Oh, my days. That is amazing, mate.
0:14:38 > 0:14:42A bit of lobster deserves a bit of Chardonnay.
0:14:42 > 0:14:43Good luck in the competition.
0:14:43 > 0:14:46Thank you very much. I don't think you need it.
0:14:50 > 0:14:53As veteran Lisa has a shellfish allergy,
0:14:53 > 0:14:55Simon checks on Jude's progress.
0:14:55 > 0:14:57Jude. Hello, chef.
0:14:57 > 0:14:58How's it going, then? Good, thank you.
0:14:58 > 0:15:00Oysters, the emulsion.
0:15:00 > 0:15:02How have you made that? It's over here.
0:15:02 > 0:15:04I've got some oysters that have been shucked.
0:15:06 > 0:15:09I've got some... A little bit of dashi powder, some lemon,
0:15:09 > 0:15:12blitzed it with some parsley and some oil and I'm going to work that
0:15:12 > 0:15:13through my tartare mix.
0:15:14 > 0:15:18So that's going to give that oyster element, that zinc-y flavour.
0:15:18 > 0:15:19OK. Great classical flavours.
0:15:19 > 0:15:22Really looking forward to seeing how you bring them all together.
0:15:22 > 0:15:24Thank you very much, chef.
0:15:25 > 0:15:30Josh is layering curried chicken, charred leeks and lobster for his
0:15:30 > 0:15:33terrine, inspired by coronation chicken -
0:15:33 > 0:15:36a dish first made for the Queen's Coronation Banquet.
0:15:37 > 0:15:39Hey, Josh. How you getting on? Yeah, not bad.
0:15:39 > 0:15:41Finishing off my terrine, just building it up.
0:15:41 > 0:15:44So are you happy with all the elements you've got in there?
0:15:44 > 0:15:45The balance of the flavours.
0:15:45 > 0:15:48Getting the curry flavour to come through and balance with the lobster
0:15:48 > 0:15:51and the chicken again is quite tricky. But hopefully...
0:15:51 > 0:15:53Well, it's in there now, so good luck, isn't it?
0:15:53 > 0:15:56Yeah, you need to get that in that blast chiller quickly. I do, yeah.
0:16:00 > 0:16:04Chris is working on his culinary take on the Queen's crown jewels...
0:16:06 > 0:16:09..rolling confit duck leg for the duck rillette...
0:16:13 > 0:16:18..then searing venison and covering in mustard and herbs for the carpaccio.
0:16:21 > 0:16:22I think I'm doing OK.
0:16:22 > 0:16:24There's a few things I've still got to do.
0:16:24 > 0:16:27But hopefully I'm going to be on time.
0:16:27 > 0:16:29Originally from Dorset,
0:16:29 > 0:16:32Chris Wheeler is an award-winning chef at the prestigious
0:16:32 > 0:16:36Humphry's restaurant at Stoke Park in Buckinghamshire...
0:16:36 > 0:16:39Check on, one lobster, one terrine, one beef medium-rare, one halibut.
0:16:39 > 0:16:41ALL: Yes, Chef!
0:16:41 > 0:16:44..where he's renowned for his flair and innovative approach.
0:16:46 > 0:16:49For the food here, we're modern British cuisine but with the Wheeler twist.
0:16:49 > 0:16:52So we do a lot of smoking, we do a lot of theatre work.
0:16:52 > 0:16:54We like to have the wow factor in all our dishes.
0:16:54 > 0:16:56Chris isn't just a theatrical chef.
0:16:56 > 0:17:00He's a highly competitive one, too - and not just in the kitchen.
0:17:02 > 0:17:06Recently he returned to his native Dorset to run the Bournemouth
0:17:06 > 0:17:07half marathon for charity.
0:17:08 > 0:17:11I ran with a 7.5 kilo stockpot.
0:17:11 > 0:17:13My arms actually hurt more than my legs.
0:17:13 > 0:17:16It's Chris the chef, everybody!
0:17:16 > 0:17:18Chris the chef!
0:17:18 > 0:17:20Cooking, I'm going to be more competitive.
0:17:20 > 0:17:22I'm going to win the cooking.
0:17:22 > 0:17:25Today I was running but I didn't quite win, did I?
0:17:28 > 0:17:30With his brioche in the oven,
0:17:30 > 0:17:34Chris is concentrating on the asparagus and watercress mousse,
0:17:34 > 0:17:36but he's taken his eye off the stove.
0:17:38 > 0:17:40Smells like something's burning.
0:17:44 > 0:17:46You all right there, buddy? Just my balsamic vinegar.
0:17:46 > 0:17:48Oh, right. You know, it's just reducing down.
0:17:49 > 0:17:54As a side dish, Jude's preparing lotus crisps made from the stem of
0:17:54 > 0:17:58the flower, hoping it will win him marks for originality.
0:17:58 > 0:18:01Josh has moved on to the remainder of the seven accompaniments he's
0:18:01 > 0:18:03planning to serve with the terrine.
0:18:03 > 0:18:05I've got my terrine in the blast chiller,
0:18:05 > 0:18:07so hopefully it's going to set.
0:18:07 > 0:18:11But I'm leaving it right until the last minute so we'll have to see.
0:18:11 > 0:18:15But it's Jude who's first to plate up Crank Up The Radio -
0:18:15 > 0:18:19a contemporary starter which he'll serve in boxes resembling the
0:18:19 > 0:18:23wind-up radios invented by Great Briton Trevor Baylis CBE.
0:18:25 > 0:18:28First, he puts his lotus root crisps in copper pots.
0:18:30 > 0:18:34Then onto a serving plate, he adds the Dexter beef tartare
0:18:34 > 0:18:37to moulds and tops with pickled mooli.
0:18:37 > 0:18:39I can't believe I said yes to coming back.
0:18:39 > 0:18:43Next the pickled shallots, Parmesan ice cream...
0:18:44 > 0:18:46..and radishes.
0:18:46 > 0:18:49Jude, you're due at the pass now. I'll be ten seconds.
0:18:49 > 0:18:52He then garnishes with nasturtium leaves, mustard cress,
0:18:52 > 0:18:55and oyster emulsion, and serves.
0:18:58 > 0:19:01Wow, a radio. So, this is Crank Up Your Radio.
0:19:01 > 0:19:06See on the side here, if you crank this the music will actually start.
0:19:12 > 0:19:15Very patriotic. Shall we go and try it?
0:19:15 > 0:19:16Yes. Yes, please, Chef.
0:19:20 > 0:19:23I am sorry because due to my allergy I can't taste the tartare but I can
0:19:23 > 0:19:25taste the ice cream on the top.
0:19:28 > 0:19:30Do you think you've got the balance right with the flavour of the
0:19:30 > 0:19:32Parmesan coming through the ice cream?
0:19:32 > 0:19:36I think I did because that's not an overbearing kind of flavour.
0:19:36 > 0:19:38There could have been a bit more Parmesan.
0:19:38 > 0:19:40You don't get that initial taste when you first taste it.
0:19:40 > 0:19:41Beef tartare.
0:19:42 > 0:19:46Are you happy with the balance of the beef and the oyster emulsion?
0:19:46 > 0:19:50I think it takes... A little bit of the zinc flavour comes through.
0:19:50 > 0:19:54I think the beef's amazing but that oyster really overpowers it, I think.
0:19:54 > 0:19:57Is there anything that you've missed off the dish?
0:19:59 > 0:20:02I think he forgot his fried lotus root.
0:20:02 > 0:20:05That's a shame. It's a shame. This was going to add extra crunch.
0:20:05 > 0:20:08I think the lotus root crisps would have been nice.
0:20:08 > 0:20:11It would have. I love lotus root crisps.
0:20:11 > 0:20:14So, I'm quite sad they're not here, to be fair.
0:20:14 > 0:20:17That's even worse. Hm. Mm.
0:20:17 > 0:20:20So, Jude, if you had to score your own dish, what would it be?
0:20:21 > 0:20:24Because I'm missing my lotus root crisps, maybe a six.
0:20:29 > 0:20:31Renowned for his theatrical presentation,
0:20:31 > 0:20:35Chris is assembling the props for his feast of crown jewels.
0:20:36 > 0:20:38Hi, guys. How are you going?
0:20:38 > 0:20:40How are you doing, mate? Yeah, good.
0:20:40 > 0:20:43I'm a bit annoyed that I left off the lotus root crisps.
0:20:43 > 0:20:46Did you try them? No, I didn't try them because they weren't on the pass.
0:20:46 > 0:20:50It was gutting because Simon says he loves lotus root crisps, as well,
0:20:50 > 0:20:52so... Oh, dear. ..it's doubly annoying.
0:20:55 > 0:21:01To the venison carpaccio Chris adds horseradish cream, balsamic pearls...
0:21:03 > 0:21:05..and tops with a Parmesan tuile crown.
0:21:07 > 0:21:10Orange marmalade brioche goes into a jewellery box...
0:21:11 > 0:21:14..with extra marmalade in a ring box...
0:21:15 > 0:21:17..followed by the duck rillette and orange jelly.
0:21:17 > 0:21:21Maybe you could just open the tin of caviar for me.
0:21:21 > 0:21:23What? Caviar!
0:21:23 > 0:21:28Next the asparagus and watercress mousse in a glass crown topped
0:21:28 > 0:21:32with wild mushroom, poached quail's egg and hollandaise sauce.
0:21:32 > 0:21:34Nice.
0:21:34 > 0:21:37Finally, beluga caviar and a gin and Dubonnet.
0:21:37 > 0:21:39Man, that looks decadent.
0:21:40 > 0:21:41Well done, chef. Wow.
0:21:41 > 0:21:44You looked like you were under a bit of pressure there.
0:21:44 > 0:21:46There was a lot to plate up in the end.
0:21:46 > 0:21:49There is a lot. Well, I think we should go and taste it. Let's go.
0:21:52 > 0:21:54The asparagus mousse.
0:21:56 > 0:21:58Are you happy with the texture of the mousse?
0:21:58 > 0:22:00I think the asparagus has got a nice crunch to it,
0:22:00 > 0:22:02which is what I was trying to get. Mhm.
0:22:02 > 0:22:05It could be seasoned a little bit more for me.
0:22:05 > 0:22:07Then to the venison carpaccio.
0:22:09 > 0:22:11Do you think it has enough seasoning on it?
0:22:11 > 0:22:14I think so because I seasoned it well and then I seared it and then
0:22:14 > 0:22:16rolled it in the herbs and some Dijon mustard.
0:22:16 > 0:22:18If anything, it could do with more of it, you know?
0:22:18 > 0:22:21Mm. You got your brioche made in time. Yeah.
0:22:22 > 0:22:25And the rillette, do you think it's the right density?
0:22:25 > 0:22:28Yeah, I think it's stuck together well. It's seasoned well.
0:22:28 > 0:22:32The rillette is maybe a touch dry.
0:22:32 > 0:22:34Yeah, I found the rillette a touch dry, as well. A touch dry.
0:22:34 > 0:22:37Do you think that all the components go together on the plate?
0:22:37 > 0:22:40It's all little, like a little tasting, you know, tasting starter.
0:22:40 > 0:22:43If you were to score your own dish what would it be?
0:22:43 > 0:22:44Five, six.
0:22:45 > 0:22:47Next dish, I'm going for a ten.
0:22:49 > 0:22:52Josh is last to plate up his contemporary take
0:22:52 > 0:22:54on coronation chicken.
0:22:54 > 0:22:58Created in 1953 for the Queen's Coronation Banquet,
0:22:58 > 0:23:02the centrepiece of Josh's dish is a curried chicken and lobster terrine.
0:23:03 > 0:23:05Hiya, Chris. How was that?
0:23:05 > 0:23:08I think it went well. A couple of little things I could have,
0:23:08 > 0:23:09you know, made a little bit better.
0:23:09 > 0:23:12I'm really happy the brioche went well, so, that was...
0:23:12 > 0:23:16Yeah, are you ready for them, Josh? Not quite yet.
0:23:16 > 0:23:22To an envelope-shaped plate complete with a Queen's Coronation stamp,
0:23:22 > 0:23:26Josh adds poached apricot slices and pickled baby gem hearts.
0:23:26 > 0:23:28I still need that to warm up a bit more, really.
0:23:29 > 0:23:32Next on, apricot gel.
0:23:32 > 0:23:34The terrine must be served at room temperature,
0:23:34 > 0:23:37so Josh reaches for the blowtorch.
0:23:37 > 0:23:40Your main concern was the terrine setting.
0:23:40 > 0:23:44Now you're worried that it's a little bit cold now. Yeah.
0:23:44 > 0:23:49Next, devilled quail's eggs, curried mayonnaise, lobster oil.
0:23:49 > 0:23:52Then the apricot membrillo and coriander shoots.
0:23:52 > 0:23:54Lobster dressing completes the dish.
0:23:58 > 0:24:00Happy? Yeah. So, shall we go and taste?
0:24:00 > 0:24:05I think we should. Yes, Chef.
0:24:05 > 0:24:07So, these are fresh apricots?
0:24:07 > 0:24:10Yeah, which I've infused with lemon and thyme.
0:24:10 > 0:24:13Actually, it's a little bit softer than I thought it would be.
0:24:13 > 0:24:15I don't really think it really adds anything to the dish.
0:24:15 > 0:24:18So you were looking for a soft-boiled quail egg, were you?
0:24:18 > 0:24:21Yeah, I wanted a soft-boiled egg with the sort of devilled mayonnaise on top.
0:24:21 > 0:24:23The quail egg is really well cooked.
0:24:23 > 0:24:26It's got like a mustardy kick to it. Yeah.
0:24:26 > 0:24:27The terrine?
0:24:28 > 0:24:31Are you happy with the amount of curry flavour in the terrine?
0:24:31 > 0:24:32I don't want it to taste like a curry.
0:24:32 > 0:24:35It's supposed to taste of chicken and lobster and be seasoned with
0:24:35 > 0:24:37curry, you know?
0:24:37 > 0:24:40Lobster cooked perfectly. Mm. Seasoned well.
0:24:40 > 0:24:44Do you think if people were eating the terrine, that they would go,
0:24:44 > 0:24:46"Oh, coronation chicken?" Yeah, I think they'd get it.
0:24:47 > 0:24:51And if you were to score yourself out of ten what would it be?
0:24:51 > 0:24:53I'd probably give myself a seven.
0:24:53 > 0:24:57I need to refine the seasoning a bit more and try and create more balance.
0:25:00 > 0:25:03How you doing, guys? How was that? Yeah, it was tough.
0:25:03 > 0:25:05Did you like my dish? Yeah, it was brilliant.
0:25:05 > 0:25:07Presentation, colour was really good as well.
0:25:07 > 0:25:09And the terrine set. Yeah.
0:25:10 > 0:25:12Very clever dish, bang on brief in my mind.
0:25:12 > 0:25:17I just wanted more of a kick from all the other flavours.
0:25:17 > 0:25:19I think I've done OK. I think I did a good job.
0:25:19 > 0:25:21Maybe one or two elements too many for my first time.
0:25:21 > 0:25:25Personally I love it, but at a banquet for a lot of people,
0:25:25 > 0:25:27people could go a bit squirmy over it.
0:25:27 > 0:25:28I agree.
0:25:28 > 0:25:33The missing element was painful but hopefully it's not a bad score.
0:25:38 > 0:25:41Hello, chefs. How are we? Yes, Chef. Good, thank you.
0:25:41 > 0:25:43Josh, I'm going to start with your dish.
0:25:43 > 0:25:46Queen Elizabeth II's Coronation.
0:25:46 > 0:25:50We thought the terrine looked stunning, very well marbled.
0:25:50 > 0:25:52Simon thought the lobster was perfect.
0:25:52 > 0:25:55The chicken was well cooked, as well. OK.
0:25:56 > 0:26:03However, Simon said there wasn't quite enough curry flavour coming through. OK.
0:26:03 > 0:26:08It needed a little bit of texture on the dish, so the sourdough toast.
0:26:08 > 0:26:13Overall it didn't make me think of coronation chicken.
0:26:13 > 0:26:15OK.
0:26:15 > 0:26:19Jude. For your dish, Crank Up The Radio,
0:26:19 > 0:26:22presentation-wise we felt that the prop dominated the dish.
0:26:23 > 0:26:26I wanted a little bit more kick in the Parmesan ice cream.
0:26:28 > 0:26:32Simon thought the oyster didn't really come through.
0:26:32 > 0:26:34And it's a shame that you forgot those lotus crisps.
0:26:36 > 0:26:40But Simon said the beef tartare was delicious.
0:26:41 > 0:26:43It's a dish with great potential.
0:26:48 > 0:26:50Chris.
0:26:50 > 0:26:52For your dish, A Feast Of Crown Jewels.
0:26:54 > 0:26:57The brioche. Congratulations making brioche in that time.
0:26:58 > 0:27:00The carpaccio was tasty...
0:27:01 > 0:27:03..as was the asparagus mousse.
0:27:03 > 0:27:07But the different elements on the dish didn't really work together.
0:27:09 > 0:27:12Balsamic pearls and the horseradish cream needed to have a bit more
0:27:12 > 0:27:13purpose on the dish.
0:27:15 > 0:27:16The duck rillette was a little bit dry.
0:27:19 > 0:27:23To make this dish work, every element had to be perfect.
0:27:23 > 0:27:25I felt that it didn't quite work.
0:27:28 > 0:27:29Now for the scores.
0:27:32 > 0:27:33Josh, I'm going to give you...
0:27:36 > 0:27:38..a seven. Thank you.
0:27:38 > 0:27:40Jude, I'm going to give you...
0:27:42 > 0:27:43..a six.
0:27:46 > 0:27:49And, Chris, I'm going to give you...
0:27:51 > 0:27:52..a five.
0:27:54 > 0:27:56You did take on too much and the dish suffered.
0:27:59 > 0:28:01Next course is the fish.
0:28:01 > 0:28:04I know you guys can plate up some fantastic high-scoring dishes.
0:28:04 > 0:28:06So, good luck. Thank you, Chef.
0:28:08 > 0:28:10Well done, mate. Well done, Chris. First course out the way.
0:28:10 > 0:28:13Thank God for that.
0:28:13 > 0:28:16A seven, I'm happy with that. But obviously, you know, I need to improve.
0:28:16 > 0:28:20I want that to be better. She's one tough cookie so we've got to up our
0:28:20 > 0:28:21game, I guess. Yeah.
0:28:21 > 0:28:26It wasn't really the score I wanted but, you know, five's halfway.
0:28:26 > 0:28:30You can only go up from now on, so, hopefully, I can achieve that.
0:28:30 > 0:28:32I score a six, I'm right in the middle.
0:28:32 > 0:28:34Not ideal but not the worst case scenario.
0:28:34 > 0:28:36I'd rather be in Josh's spot.
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