North West Starter Great British Menu


North West Starter

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This year on Great British Menu...

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The pressure is really immense right now.

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-..24 of the country's most talented chefs...

-Hold on to your hats.

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-The pressure's on.

-..are fighting it out in the toughest competition

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of their lives...

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-Man, I'm nervous.

-I think I'm the most nervous one out of you both.

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-I'm going to flip out!

-..as previous competitors...

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Yeah, I'm quietly confident.

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-..and ambitious newcomers...

-Don't jinx me.

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..go head-to-head for the chance to cook at this year's banquet -

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celebrating 140 years of the iconic Wimbledon Championships...

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..the oldest and most prestigious tennis tournament in the world.

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Go, go, go!

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To get there, the chefs must create outstanding dishes which match

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the exceptional skill and flair of the tournament's greatest champions...

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Perfect harmony.

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-..and celebrate the incredible smells, colours and tastes...

-Beautiful.

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..of the best of British summertime.

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I've never tasted a plate of food like that.

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First, they'll have to impress a formidable veteran of the competition...

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You completely ignored the brief. I think you're miles off.

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..who between them hold a total of eight Michelin stars.

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The presentation of this dish was stunning.

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This week, competing to represent the North West are three

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-first-timers...

-Oh!

-..all striving for success.

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-Everyone has got high hopes.

-Fingers crossed.

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But only two can make it through to cook for the judges on Friday.

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-Stop shaking.

-Tasting good, never mind looking good.

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Getting a bit cocky over there, are we, eh?

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This year marks the 140th anniversary of the Wimbledon

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tennis championships.

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The competition first took place in 1877 and since then...

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-You cannot be serious!

-..has become the ultimate Grand Slam tournament...

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That's absolutely fantastic.

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..attracting the greatest players from around the globe and

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-signalling the start of the British summer.

-Straight sets again!

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Wimbledon champion again!

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This week, competing to represent the North West,

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three chefs who are new to the Great British Menu kitchen.

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26-year-old Tom Parker, the youngest competitor this year.

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My food is about simple, clean, honest flavours.

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It's cooked with a lot of love and passion and I'm here to let my food do the talking.

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Self-taught chef Ellis Barrie, who's determined to impress with

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-his own distinctive style.

-I started my own restaurant when I was 19.

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I've pushed and pushed and pushed to make it a success and

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I intend to do exactly the same in this competition.

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And Paul Askew, the most experienced chef competing this year,

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who's unfazed by his opponents.

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I've got the experience in the kitchen.

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Those boys had better watch out because I'm going to show them who's boss.

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Umpiring is a former Great British Menu winner whose dishes got to

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the banquet on two separate occasions...

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-This is it, this is happening.

-I'm feeling really sort of giddy

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right now waiting for this veteran to come in.

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-Don't know whether to laugh or cry.

-Let the games begin.

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..a veteran known for his exacting standards

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and the holder of two Michelin stars - Daniel Clifford.

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Good morning. Welcome to the Great British Menu. How are you feeling?

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-Apprehensive, excited. A little bit nervous.

-OK. Ellis?

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-I'm looking forward to it. Hopefully I've got what it takes.

-OK.

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-And, Tom?

-I'm excited for it. I'm very nervous.

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Well, at the end of the day, today is all about putting decent food on plates.

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It's the most difficult thing I've ever done.

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It took me three years to get to the banquet, so just enjoy what

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you're doing and do your best, because that's all you can do.

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-All right?

-Thank you, Chef.

-Thank you, Chef.

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-I don't know whether I'm relieved or excited.

-It's going to be tough.

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Today, the chefs will be cooking their starters,

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but only the best dishes stand a chance of making it through

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to the Taste of Summer banquet.

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So you're a bit happier now you've met Mr Clifford?

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-Rather nervous still.

-Yeah.

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-Made it a bit worse cooking for a two-star chef.

-Ooh!

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Wimbledon's motto is "In pursuit of greatness".

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I want them to bring great food into this kitchen and wow me.

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Burnley-born Tom is hoping the bright summer ingredients in

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his dish - More Balls Please -

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will give him the edge over his competitors.

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-Good morning, Tom.

-Morning, Chef.

-All right?

-I'm all right.

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-How are you?

-Yeah, not too bad. And the inspiration behind this?

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So it's based around my childhood memories of being at my grandad's.

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My grandad is, like, a genius tomato grower.

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It's just coming back to being a kid, like,

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walking through his greenhouses, picking stuff off,

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so it's tomato salad, a very chilled one,

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with some goat's cheese and basil and lots of fresh herbs.

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So with the goat's cheese, what are you doing with the goat's cheese?

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So the goat's cheese, I'm making an ice cream and then we've got lots

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-of strawberries.

-Strawberries, tomatoes.

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-What's the marriage there?

-It's just a good combo.

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They're both very clean flavours, the strawberries add a good bit of sweetness to it as well.

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You know, fresh tomato salad is absolutely amazing.

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Strawberries is a bit of a shocker.

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I'm really hoping that them two flavours come together. Good luck.

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Thank you very much.

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Tom's dish, my biggest concern is, is this going to be

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impressive enough to get him all the way to the final?

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Self-taught Ellis has drawn inspiration from

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a traditional summertime song for his dish, Sumer Is Icumen In.

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-Ellis, how are you?

-Chef.

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So, a beautiful array of ingredients here.

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Yes, so my dish, Sumer Is Icumen.

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Sumer Is Icumen is one of the oldest

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-traditional folk songs on record.

-Oh, perfect.

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So it goes back into the 1300s

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and they sang this to welcome the summer.

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Are you going to be able to sing this for me?

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Well, we'll see how far we get!

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The inspiration is summer and families,

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-so we've gone with the cucurbit family.

-Yes.

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Cucumber, courgettes

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-and some lovely summer-grown...

-Lovely.

-..cucamelons.

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I've taken a bit of the Wimbledon idea of a bit of a picnic.

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You've got the gin and tonic,

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-the oysters and the cucumber sandwich.

-Yeah.

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So I'm not making an actual cucumber sandwich but there will be a

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soda bread to go with the dish. I'm serving that with an oyster butter.

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-You're making your own butter?

-I'm making my own butter.

-Right.

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And the pork lardo,

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it gives that nice meatiness, because cucumber sandwiches

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is always better with a little bit of bacon or whatnot on top.

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OK. You are looking in my eyes like this is a true winner.

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-Bish bash bosh.

-Good luck.

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Ellis's dish, he's doing everything you can do with a cucumber,

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he's serving it with some beautiful bacon and some oysters,

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but it could be cucumber, oysters and a little bit of bread.

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Paul is hoping his years of experience will see him triumph today.

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He's using his favourite local ingredients

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to pay tribute to a Wimbledon champion.

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Morning, Chef, are you all right?

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-I'm good, how are you?

-Yes, very good. Excited?

-Very excited, yeah.

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OK. So what's the name of the dish?

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So it's called The Little Wonder, and it's named after

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a fabulous lady from my hometown, and she won Wimbledon five times.

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-What's her name?

-Lottie Dod,

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the youngest ever lady to win Wimbledon.

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So what's the connection between Lottie Dod and your asparagus?

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Well, our region is known for fantastic production of asparagus,

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so, for me, the asparagus is a little wonder, and so was Lottie.

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So what are we going to serve with the asparagus?

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Duck eggs, and I've married that up with some summer truffle.

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The other ingredient that we're really well known for

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on the Wirral in particular on Merseyside is watercress

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and I'm looking to finish the salad with that.

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Duck egg, asparagus, watercress and fresh truffle.

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I'm worried, is his dish just a little bit too simple?

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With two young chefs up against Paul's years of experience,

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everybody's hoping their dishes will give them an early lead.

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Have you always liked food, Paul?

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-Well, look at me, mate!

-THEY LAUGH

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I've had years of practice, yes.

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-Yes, but it is going to be anyone's game.

-Game on, I say, gentlemen.

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-Game on.

-Game on indeed.

-THEY LAUGH

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Classically trained Paul is looking to impress Daniel by perfectly

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executing his simple-sounding asparagus and duck egg starter.

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He begins by placing his smoked bacon on a baking tray,

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ready to go into the oven to crisp up.

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Next he peels and trims his asparagus before blanching

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in stock until al dente, and plunging into iced water.

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-Are you worried about anything in particular?

-A little bit

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with the duck egg. If you don't get absolutely timed to perfection

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so that it's still gooey in the middle.

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I just need to go and take my bacon out of the...oven.

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-Excuse me.

-Don't burn it!

-Thanks, Tom.

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Paul has spent 25 years cooking in kitchens around the world,

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and is now chef-proprietor of The Art School Restaurant in Liverpool.

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I'm a classically French-trained chef but I have a lot of

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global influences from Dubai, Singapore, from New York.

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-We've got one mackerel, one duck egg...

-Yes, Chef.

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I've cooked for some very high-profile guests,

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such as the Queen, and I know what it takes to get these dishes onto

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a banquet for such a celebration, and that's what I'm going to do.

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Paul's inspiration for his starter is tennis player Lottie Dod,

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who came from the small town of Bebington on the Wirral,

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where Paul went to school.

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-Hi, Natalie.

-Hi, Paul.

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Outside the house where Lottie once lived,

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Paul's come to meet Natalie Fitch, a local amateur historian

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with a fascination for the pioneering sportswoman.

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Lottie was born in September 1871.

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Her father had made a fortune in the cotton trade

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and so her and her brother never had to work.

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Wow, so she had plenty of time to play a bit of tennis.

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-No wonder she did all right, I guess, isn't it?

-Yes, definitely!

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She won Wimbledon singles five times.

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The first time she won she was only aged 15.

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She was the first female player to volley and smash

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and she even played against men and beat them.

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It's quite inspiring to hear all the exploits of Lottie Dod

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and I just hope that the dish that I've produced, my Little Wonder,

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will match up to all the things that she's done.

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Back in the kitchen Tom is working on his two-part dish, More Balls Please -

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a tomato salad served with a goat's cheese ice cream.

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He starts by moulding pastry cones.

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These cones I'm making now, they can, like, crack.

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They can just dissolve with the ice cream and stuff like that.

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It's going to be fun.

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Next he moves on to his tennis balls themed salad

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by blanching multicoloured baby tomatoes

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before plunging into iced water and peeling.

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I think the dishes have to scream out summer

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or we're going to be in real trouble, aren't we?

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-How did you get into it, Tom?

-I don't know.

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I've just always been cooking with Granny, Granny when I was younger.

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-Yeah.

-I always knew I wanted to be a chef, from a very young age.

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Tom grew up in Burnley, Lancashire, and is now

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head chef at the White Swan in Fence, just outside the town.

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My style of cooking is a very simple style of cooking,

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it's all about sauces and great-quality produce.

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I think that my food is worthy of a Michelin star

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and it's only a matter of time.

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Tom's starter is inspired by his grandparents...

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Hi, Granny, Grandad, how are you?

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..and by his childhood memories of his grandad growing tomatoes.

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Fresh-picked tomato, you don't get...

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it's not like you get in the supermarket, where they just...

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-Picked yesterday.

-Picked yesterday.

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Tom wants his grandad's advice on the best tomatoes to use for his dish.

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I would use baby plum or baby cherry.

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I'm using tomatoes in my starter.

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You know, they love tomatoes and grow tomatoes.

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My grandad's Mr Tomato, you know, it's been absolutely like...

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It's a dish for them.

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Well, we think he's the greatest!

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We think he's the greatest and he has the talent to be successful.

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Ellis is working on his complex dish...

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Go, go, go!

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Sumer Is Icumen In, a celebration of the cucumber family,

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with six different cucumber elements.

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For his compressed cucumber he places chunks into a vacuum bag,

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adds juice made from cucumber skins

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and vac-packs to intensify the flavour.

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Next he kneads the dough for his soda bread,

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before cutting into small portions.

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The beauty about this recipe is there's no proving,

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you know, I can get it kneaded up and let it rest

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for a little bit before going into the oven.

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-Have you ever tried any of these ovens before?

-No.

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-Dangerous, mate, dangerous.

-Confident.

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Originally from Liverpool, Ellis now cooks on the North Wales coast

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at the restaurant he and his family built from a potting shed

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at his parents' caravan park.

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I describe myself as a Scouse Welshman.

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I was born in Liverpool but I've had a restaurant on Anglesey

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since I was 19. I'm just proud to represent the North West.

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The Marram Grass has been described as a place of culinary pilgrimage.

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For us, we just let the food speak for itself,

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keeping it honest and simple, and that is what we're all about.

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Despite Ellis receiving none of the formal training of his rivals,

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he's feeling confident about his chances in the competition.

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I'd like people to take me for who I am, to notice my personality,

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and hopefully notice the quality of food I put out on the plate,

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because it is good.

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Ellis runs his restaurant with his brother Liam

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and he's keen to see what he makes of his summer starter.

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So I'm taking my childhood memories, obviously eating sandwiches

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on the beach, and using that in the competition,

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so remember those soggy, sandy, cucumber sandwiches

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we used to eat on the beach, off Mother?

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-She hasn't made us some more, has she?

-These are mine.

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Eat it first, then I'll tell you what's on it after.

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-Is there sand on it?

-Yeah.

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No, I don't want sand on it.

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So what do you think?

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-They're good. That's really good.

-Oyster and cucumber.

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I think he belongs in this competition,

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I think he can go all the way and show people what they're missing.

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Back in the kitchen Paul has almost finished his simple starter.

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He's working on the duck egg centrepiece of his summer salad.

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To eggs he adds truffle oil and parsley,

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then poaches.

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Got it three minutes, 20 seconds. Straight out, into ice,

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make sure it's OK, and then it just goes back into the steamer

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for literally 20 seconds, so it's warm going on the plate.

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Next Paul moves on to his watercress puree.

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You all right, Paul, what are you making?

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I've got a nice little watercress puree here.

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I want to do some dots on the plate just for the presentation

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-as well as the salad.

-Can I try it?

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-Still adjusting the seasoning, but we're getting there.

-Good.

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I'm quite happy with it at the moment.

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Paul has made a watercress puree.

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I'm concerned it's too traditional.

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I don't see how that's going to lift the dish.

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Across the kitchen Tom has a long list of intricate tasks

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to complete for his complex two-part dish, More Balls Please.

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He makes a tomato tea consomme before leaving the mixture to drain.

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Next he works on a red onion caramel.

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-You all right, Tom?

-Hello, Chef, are you all right?

-Not too bad.

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-Are you doing the washing up?

-It looks like it, doesn't it?

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-It does, doesn't it?

-I'm just squeezing juice out of onions.

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Onions. I thought we were making a tomato consomme.

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No, it is a tomato consomme,

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it's just that this is going to be made into a caramel which

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goes on top of the ice cream, so like a red onion caramel.

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-So all this work just for a tiny bit of syrup on top of the ice cream?

-Yes, correct, yes.

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Tom's onion caramel, it needs reducing.

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It classically should go really well with the goat's cheese,

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I'm just concerned it's going to be bitter.

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Like Tom, self-taught Ellis has plenty of work left to do.

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He's moved on to his oyster butter,

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which he'll serve alongside his soda bread.

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-Ellis, where are we?

-Oyster butter.

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So we've got a 50% oyster puree,

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-which we've just cooked off in the thermo, mixed in with butter...

-Yes.

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..which we made ourselves to get the buttermilk to the bread.

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So you've got half butter, half oyster. Can I try it?

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Yeah, have a go, yeah. It just needs whipping up a little bit more.

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Is that strong enough in oyster?

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I think so, yeah, I've also put a little bit of oyster leaf in there.

0:17:330:17:37

I tasted the oyster butter.

0:17:370:17:38

It IS curdled, and really, can you call it oyster butter

0:17:380:17:41

when it doesn't taste of oyster?

0:17:410:17:43

Paul is first to the pass with his dish, Little Wonder,

0:17:450:17:48

in tribute to five-time Wimbledon champion Lottie Dod.

0:17:480:17:52

He starts with goat's cheese curd,

0:17:530:17:56

then add the spears of jumbo asparagus.

0:17:560:17:58

Next his watercress puree

0:17:590:18:02

and watercress leaves.

0:18:020:18:04

So what are you doing with the bacon, Paul?

0:18:050:18:07

So we've got some little shards of bacon,

0:18:070:18:09

just as a little bit of extra texture.

0:18:090:18:11

I was worried that everything was very soft on the plate.

0:18:110:18:14

To finish, Paul plates his truffle duck egg

0:18:140:18:18

and tops with smoked pork crumbs and vinaigrette.

0:18:180:18:21

He presents with a newspaper and billboard which explains his Wimbledon story.

0:18:260:18:31

-What do you think, boys?

-It looks really good.

0:18:310:18:34

Presentation is cool. Nice and simple.

0:18:340:18:36

-Shall we go and try it, Paul?

-That would be great, Chef.

0:18:360:18:38

-OK, I'll bring this, do you want to bring the dish?

-Sure.

0:18:380:18:41

So, The Little Wonder, Lottie Dod, a famous Liverpudlian.

0:18:470:18:51

-I think it definitely hits the brief.

-Yes, I agree.

0:18:510:18:53

-So, this is the duck egg.

-Yes.

0:18:550:18:57

Is this the consistency you wanted?

0:18:570:18:59

I'm pleased with the cooking of the egg.

0:18:590:19:02

I think it's still nice and runny, almost like a natural hollandaise.

0:19:020:19:05

-There we are.

-It is cooked well, eh?

-It's cooked well, yes.

0:19:070:19:10

The flavour of truffle is really coming through on that.

0:19:110:19:13

Hopefully not too much though.

0:19:130:19:15

The asparagus, is this going to be served warm?

0:19:160:19:19

This is a cold element because I felt the warm egg and

0:19:190:19:22

the releasing of the egg yolk across the asparagus would be more fitting.

0:19:220:19:25

I think if the asparagus was warm it would change

0:19:270:19:30

-the whole perception of the dish.

-OK.

0:19:300:19:33

Cheese and truffles, eggs, bacon, it's like a really good breakfast.

0:19:330:19:37

Have you hit the brief?

0:19:370:19:39

For me, it absolutely heralds the beginning of summer.

0:19:390:19:42

Has it been done before, you know, is it a bit too safe?

0:19:420:19:45

Yeah, I agree, he could have played safe on that one.

0:19:450:19:48

-Aye-aye!

-Aye-aye, how was that?

0:19:490:19:52

I was glad to get the first one out.

0:19:520:19:54

So what did you think about The Little Wonder?

0:19:540:19:57

We were saying maybe a bit on the safe side, maybe on the...

0:19:570:20:01

Oh, really? Cheeky!

0:20:010:20:03

I'm making mental notes here, Ellis.

0:20:040:20:07

Next up to the pass is Ellis with his complex dish, Sumer Is Icumen In.

0:20:080:20:13

But with plating up only minutes away

0:20:130:20:16

he's yet to complete all of his elements.

0:20:160:20:18

-How are you getting on?

-The stress is hitting,

0:20:180:20:20

just trying to make sure I've got everything done.

0:20:200:20:22

He blowtorches his compressed cucumber and tops with pork lardo...

0:20:220:20:26

A very traditional method, this.

0:20:260:20:29

..then removes his baked soda bread from the oven.

0:20:290:20:33

Finally ready, Ellis places his compressed cucumber in the centre of his plate,

0:20:330:20:37

followed by cucumber tagliatelle filled with courgette puree.

0:20:370:20:42

Next he adds oyster puree, rice wine gel and dried olive crisps.

0:20:430:20:48

Then pickled cucamelons and courgette pearls,

0:20:490:20:52

with cucumber flowers for garnish.

0:20:520:20:54

Finally he pours his gin and cucumber cocktail into glasses.

0:20:540:20:59

Hey, mate, we'll have our gin and tonics double strength, yeah?

0:21:000:21:02

He places all the elements into picnic hampers

0:21:020:21:05

and serves to the tune of the song that inspired his dish.

0:21:050:21:09

MUSIC: Sumer Is Icumen In

0:21:090:21:12

Sumer Is Icumen.

0:21:160:21:17

-Are you ready?

-Let's go for it.

0:21:170:21:19

Wow.

0:21:210:21:23

-Is that what you expected?

-No, not at all.

0:21:230:21:26

-I want to taste it now, to be fair.

-Yes, me too. Let's go and taste it.

0:21:260:21:30

-Are you happy?

-I'm happy, yeah. I mean, I really...I do love this.

0:21:370:21:40

-Let's hope it tastes as good as it looks.

-Yes.

0:21:400:21:43

-It certainly looks like a little plate of summer, doesn't it?

-Mmm.

0:21:430:21:46

This is compressed cucumber.

0:21:460:21:49

-Do you like that?

-Maybe a bit more charred.

0:21:510:21:54

For me it could be burnt a bit more as well,

0:21:540:21:56

it brings a really nice smoky flavour out of the cucumber,

0:21:560:21:58

when you give it a real hit on the chargrill.

0:21:580:22:00

Is this the consistency you wanted from the bread?

0:22:000:22:02

Yes, it was nice and light. You know, so I got it out just in time.

0:22:020:22:06

I think I find the bread a bit too strong for the oyster butter for me.

0:22:060:22:09

-And the butter?

-The butter's bang on, you get oyster right through.

0:22:090:22:12

Wow.

0:22:160:22:17

I think that's my kind of summer celebration, isn't it?

0:22:170:22:20

I think it's light, it's done what I wanted it to do,

0:22:220:22:25

which is sort of a nice, fresh start.

0:22:250:22:27

What would you score your dish?

0:22:270:22:29

I think a good seven and if I can tweak the flavours

0:22:290:22:32

then I think I'm onto a winner.

0:22:320:22:34

Whoo!

0:22:360:22:38

-How did you get on?

-Yes, that was harder than I thought.

0:22:380:22:41

I think it's a good dish and I think it's got a lot of potential.

0:22:410:22:44

Tom is last to the pass with his two-part dish, More Balls Please.

0:22:450:22:49

For his salad he starts by placing balls of marinated baby tomatoes into bowls.

0:22:500:22:55

He adds compressed cucumber, watermelon,

0:22:580:23:01

strawberries and lime gel balls,

0:23:010:23:03

then pours in the tomato tea consomme.

0:23:030:23:06

Now it's the fun bit.

0:23:060:23:08

Next he pipes goat's cheese mousse into pastry cones,

0:23:080:23:12

and scoops of goat's cheese ice cream...

0:23:120:23:15

At least it is holding, eh?

0:23:150:23:17

..and tops with his red onion caramel and dehydrated ham.

0:23:170:23:21

-What do you think?

-I think it looks really elegant.

0:23:290:23:32

Yes, I love the freshness of the dish, it looks really summery,

0:23:320:23:35

really, really clean.

0:23:350:23:36

-So, Chef, shall we go and try it?

-Absolutely.

0:23:360:23:39

-OK, let's go. Enjoy, boys.

-Thank you very much.

0:23:390:23:42

Do you like that?

0:23:520:23:53

I think the goat's cheese is... It's really strong and it's quite punchy.

0:23:530:23:57

The red onion caramel is coming in a bit sweeter, which, you know,

0:23:570:24:00

balances the goat's cheese out a bit more.

0:24:000:24:02

For me, Tom, the goat's cheese ice cream is really tasty.

0:24:020:24:06

Oh, that's deep.

0:24:130:24:15

That is a really deep goat's cheese flavour, isn't it?

0:24:150:24:17

-The consomme is...?

-It's a tomato consomme.

0:24:170:24:20

I think it works well with everything,

0:24:200:24:22

the mint and the basil comes through nicely.

0:24:220:24:25

Oh!

0:24:270:24:28

-A bit sharp.

-Yes.

0:24:280:24:30

That lime jelly really took my breath away.

0:24:310:24:33

-THEY LAUGH

-Yeah!

0:24:330:24:36

Do you think this is a great opener to a banquet?

0:24:360:24:38

I think so, yes, I think...I think it's a good, solid dish.

0:24:380:24:42

-It screams summer to me.

-So you are scoring it...?

-An eight.

0:24:420:24:45

-That was fun.

-THEY LAUGH

0:24:530:24:55

-It's done, it's over so...

-Don't speak too soon.

0:24:550:24:58

-Let's see what Mr Clifford thinks, eh?

-Indeed.

0:25:020:25:05

-Hi, Chefs.

-Hello, Chef.

0:25:130:25:15

First dish done in the Great British Menu kitchen.

0:25:150:25:19

So...

0:25:190:25:20

Ellis, I'm going to start with your dish, Sumer Is Icumen In.

0:25:200:25:24

The presentation of your picnic box was bang on for the summer brief.

0:25:260:25:30

I really enjoyed the use of the cucumbers within your dish.

0:25:310:25:36

Your soda bread was delicious.

0:25:360:25:38

But...

0:25:400:25:41

your oyster butter,

0:25:410:25:44

it was slightly curdled.

0:25:440:25:46

The dish itself,

0:25:470:25:50

it needed a bit more excitement to make it banquet-worthy.

0:25:500:25:53

Make the piece of cucumber in the middle of the plate smaller

0:25:550:25:58

and stuff it with a fresh oyster, so you have a surprise.

0:25:580:26:02

Tom, your dish,

0:26:030:26:06

More Balls Please.

0:26:060:26:08

The goat's cheese ice cream was delicious.

0:26:080:26:11

The flavour combination between the tomatoes and the strawberries,

0:26:110:26:16

I really enjoyed that, Tom.

0:26:160:26:18

However...

0:26:190:26:21

the red onion caramel on top of your ice cream was just too bitter.

0:26:210:26:26

I think your consomme needed to be fresher.

0:26:280:26:32

Tom, I'm looking for the wow factor.

0:26:330:26:35

I'm looking for a dish that I can put in front of the judges,

0:26:350:26:39

that's going to get you to the banquet.

0:26:390:26:41

Paul, your dish, The Little Wonder.

0:26:430:26:47

I thought the story of Lottie Dod was unique.

0:26:480:26:52

The egg was really tasty.

0:26:520:26:55

Everything on this plate was perfectly cooked,

0:26:570:27:00

however...

0:27:000:27:03

I'm expecting greatness from this competition...

0:27:030:27:05

..and your dish I felt lacked skill and creativity.

0:27:070:27:12

It wasn't the kind of dish I would expect

0:27:140:27:16

in the Great British Menu kitchen.

0:27:160:27:19

So, for the scores I'm going to start with you, Tom.

0:27:210:27:26

I'm going to give you a score of...

0:27:260:27:28

..seven.

0:27:310:27:33

Ellis...

0:27:340:27:37

I'm giving you an eight.

0:27:370:27:39

Paul...

0:27:400:27:43

I'm giving you a score of...

0:27:430:27:44

..five.

0:27:460:27:47

Take risks, cos risks is going to get you to the banquet.

0:27:490:27:52

So...

0:27:520:27:53

next is the fish course.

0:27:530:27:55

I'm looking for passion and drive

0:27:550:27:59

and outstanding plates of food.

0:27:590:28:01

So, please, don't disappoint me.

0:28:020:28:04

Good luck, and I'll see you very soon. Thank you.

0:28:040:28:07

Obviously I'm disappointed but...

0:28:110:28:14

we'll crack on.

0:28:140:28:15

A little bit gutted,

0:28:150:28:16

I'd have hoped for a little bit more than that, to be honest.

0:28:160:28:19

It's going to be a big rollercoaster for the rest of the time.

0:28:190:28:22

It didn't go catastrophically wrong.

0:28:220:28:24

It didn't go amazingly right,

0:28:240:28:25

but, you know, it was a good, solid start.

0:28:250:28:27

To get an eight off Daniel Clifford is amazing, I'm excited...

0:28:280:28:31

ish!

0:28:310:28:33

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