Browse content similar to Northern Ireland Starter. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
This year on Great British Menu... | 0:00:02 | 0:00:04 | |
Argh! | 0:00:04 | 0:00:06 | |
..24 of the country's most talented chefs... | 0:00:06 | 0:00:10 | |
It's literally blood, sweat and tears. | 0:00:10 | 0:00:11 | |
..are fighting it out in the toughest competition of their lives... | 0:00:11 | 0:00:15 | |
The old gloves are off now, aren't they? | 0:00:15 | 0:00:18 | |
Hold on to your hat. | 0:00:18 | 0:00:19 | |
..as previous competitors... | 0:00:19 | 0:00:21 | |
Yeah, I'm quietly confident. | 0:00:21 | 0:00:23 | |
..and ambitious newcomers... | 0:00:23 | 0:00:24 | |
Don't jinx me. | 0:00:24 | 0:00:26 | |
..go head-to-head for the chance to cook at this year's banquet | 0:00:26 | 0:00:30 | |
celebrating 140 years of the iconic Wimbledon Championships, | 0:00:30 | 0:00:36 | |
the oldest and most prestigious tennis tournament in the world. | 0:00:36 | 0:00:40 | |
This week, competing to represent Northern Ireland, a returning chef... | 0:00:44 | 0:00:49 | |
I need to keep pushing here. I didn't come here for a joke. | 0:00:49 | 0:00:51 | |
..being challenged by two newcomers. | 0:00:51 | 0:00:53 | |
None of us are playing it safe. | 0:00:53 | 0:00:55 | |
If you're going to play it safe, you shouldn't be here, I think. | 0:00:55 | 0:00:57 | |
But which two will make it through to cook for the judges on Friday? | 0:00:57 | 0:01:01 | |
There's everything to worry about at the moment. | 0:01:01 | 0:01:03 | |
This year marks the 140th anniversary of the Wimbledon tennis championships. | 0:01:15 | 0:01:21 | |
The competition first took place in 1877 and since then... | 0:01:21 | 0:01:25 | |
You cannot be serious! | 0:01:25 | 0:01:28 | |
..has become the ultimate Grand Slam tournament... | 0:01:28 | 0:01:31 | |
CHEERING AND APPLAUSE | 0:01:31 | 0:01:33 | |
..attracting the greatest players from around the globe | 0:01:35 | 0:01:38 | |
and signalling the start of the British summer. | 0:01:38 | 0:01:42 | |
-COMMENTATOR: -Straight sets again! | 0:01:42 | 0:01:45 | |
Wimbledon champion again! | 0:01:45 | 0:01:46 | |
This week, competing for the chance to represent Northern Ireland in | 0:01:50 | 0:01:54 | |
next week's national finals... | 0:01:54 | 0:01:56 | |
..returning chef, Eddie Attwell, | 0:01:57 | 0:01:59 | |
who failed to make it through to the regional finals last year. | 0:01:59 | 0:02:03 | |
I've got a real point to prove. I want to be at the forefront of it. | 0:02:03 | 0:02:06 | |
I don't want to be going home. I want to be standing here on Friday. | 0:02:06 | 0:02:08 | |
Newcomer Joery Castel, originally from Holland, | 0:02:08 | 0:02:12 | |
but now working in Northern Ireland, | 0:02:12 | 0:02:14 | |
who's keen to make his mark with his experimental food. | 0:02:14 | 0:02:17 | |
I'm going to surprise everybody with different flavour combinations that | 0:02:17 | 0:02:20 | |
people don't expect but I think people are going to love it. | 0:02:20 | 0:02:23 | |
And fellow first-timer, Tommy Heaney, who's worked for some of | 0:02:23 | 0:02:27 | |
the country's biggest chefs and is ready for the challenge. | 0:02:27 | 0:02:30 | |
Big, bold flavours, lots of skill, and I believe it's going to be | 0:02:30 | 0:02:33 | |
good enough to get me all the way to the banquet. | 0:02:33 | 0:02:35 | |
Judging them, a chef with a renowned Isle of Skye restaurant serving | 0:02:37 | 0:02:41 | |
contemporary Scottish cuisine. | 0:02:41 | 0:02:43 | |
It's going to make a big difference who's judging us, isn't it? | 0:02:43 | 0:02:47 | |
No matter who we get, it's down to the dishes on the day. | 0:02:47 | 0:02:49 | |
A former banquet winner and two-time veteran chef. | 0:02:50 | 0:02:54 | |
Whoever's going to walk through there is going to be hitting us hard. | 0:02:54 | 0:02:57 | |
Michael Smith. | 0:02:57 | 0:02:58 | |
Stony faced. | 0:03:01 | 0:03:02 | |
-Hello, Chef. -Welcome to Great British Menu. | 0:03:03 | 0:03:06 | |
-Eddie, returning once more. -Back for another one. | 0:03:06 | 0:03:09 | |
Joery, first time for you. | 0:03:09 | 0:03:11 | |
Indeed. I'm nervous, but I'm ready. | 0:03:11 | 0:03:13 | |
Tommy, how are you feeling? | 0:03:13 | 0:03:14 | |
-Eager to get started. -Good to hear. | 0:03:14 | 0:03:17 | |
Wimbledon, to compete there, you have to compete at the highest level. | 0:03:17 | 0:03:21 | |
It's exactly the same in this kitchen. | 0:03:21 | 0:03:23 | |
-I'll see you in there. -Thank you. | 0:03:23 | 0:03:26 | |
Well, what do we think, boys? | 0:03:28 | 0:03:29 | |
No messing about now. | 0:03:29 | 0:03:30 | |
To impress Michael, the chefs must cook outstanding dishes that capture this year's brief, | 0:03:33 | 0:03:38 | |
a taste of summer, and pay tribute to 140 years of Wimbledon. | 0:03:38 | 0:03:43 | |
This is the opening course for the banquet. It's got to set the tone, | 0:03:43 | 0:03:47 | |
it's got to be bold, it's got to be dramatic, | 0:03:47 | 0:03:50 | |
it really needs to evoke that sense of excitement. | 0:03:50 | 0:03:53 | |
Having missed out on cooking for the judges last year, | 0:03:53 | 0:03:56 | |
Eddie Attwell is determined to go further this time around. | 0:03:56 | 0:04:00 | |
He's hoping to win veteran Michael over with his earthy salad starter, Womble Common. | 0:04:00 | 0:04:06 | |
-Eddie. -Chef, how are you? -How are you feeling? | 0:04:07 | 0:04:09 | |
-Anxious. -Eddie, Womble Common. -That's it. | 0:04:09 | 0:04:13 | |
-As in the Wombles of Wimbledon? -That's it, exactly. | 0:04:13 | 0:04:15 | |
So this is going to be a representation of the actual common itself? | 0:04:15 | 0:04:19 | |
And what the Wombles fictionally ate as well. | 0:04:19 | 0:04:21 | |
I love the Wombles, always have done, | 0:04:21 | 0:04:23 | |
I think this is a really interesting approach to the brief. | 0:04:23 | 0:04:26 | |
What's going on here with your ingredients? | 0:04:26 | 0:04:28 | |
So basically trying to go through all the leaves, my representation for the leaves. | 0:04:28 | 0:04:32 | |
So I wanted to try and use some of the young summer kales that I have. | 0:04:32 | 0:04:35 | |
I'm going to dry them out, I'm going to crisp them. | 0:04:35 | 0:04:37 | |
Underneath there is some earthy flavours but with the pickles, | 0:04:37 | 0:04:40 | |
with the lightness of a nice cheese custard under there, too. It's just going to lift it up for you. | 0:04:40 | 0:04:44 | |
A cheese custard? | 0:04:44 | 0:04:45 | |
-I'm using this hard cheese from the South of Ireland, down from Cork, it's a Coolea. -All right. | 0:04:45 | 0:04:50 | |
Got some salsify as well. | 0:04:50 | 0:04:52 | |
That's not a summer ingredient. | 0:04:52 | 0:04:54 | |
-It's the way I'm treating it. -OK. | 0:04:54 | 0:04:56 | |
It's got a crispy element as well, not just the leaves, | 0:04:56 | 0:04:58 | |
which is actually artichokes, and I've dried the skins to represent the bark. | 0:04:58 | 0:05:01 | |
-This is Douglas fir, is it? -I wanted to try to get that flavour through, | 0:05:01 | 0:05:04 | |
so we're going to be making an oil from the fir | 0:05:04 | 0:05:06 | |
-and then making an emulsion. -I'm really intrigued to see how that turns out, Eddie. -Thanks, Chef. | 0:05:06 | 0:05:10 | |
It's great to represent Wimbledon with a bit of humour, | 0:05:11 | 0:05:13 | |
but is Eddie going to showcase British summertime with a salad? | 0:05:13 | 0:05:17 | |
I'm not sure with those ingredients, but let's see. | 0:05:17 | 0:05:20 | |
Hoping to beat Eddie is Joery Castel, originally from the Netherlands, | 0:05:22 | 0:05:26 | |
with his dish, If It Ain't Dutch, It Ain't Much, | 0:05:26 | 0:05:29 | |
a tribute to Richard Krajicek, | 0:05:29 | 0:05:31 | |
the only Dutchman to win the Wimbledon singles trophy. | 0:05:31 | 0:05:35 | |
-Joery. -Chef, good morning. -Good to meet you. -How are you? | 0:05:35 | 0:05:38 | |
A new face to the competition. | 0:05:38 | 0:05:40 | |
Indeed, and a new nationality as well, I believe. | 0:05:40 | 0:05:43 | |
Indeed. What can we expect from your food, Joery? | 0:05:43 | 0:05:45 | |
A lot of excitement. | 0:05:45 | 0:05:47 | |
We're going to do a variety of carrots. | 0:05:47 | 0:05:49 | |
We're going to use a little bit of a carrot and hemp seed crisp. | 0:05:49 | 0:05:52 | |
We're going to pickle some carrots with a little bit of fresh orange flavour in it as well. | 0:05:52 | 0:05:56 | |
I'm aiming to put a carrot meringue on. | 0:05:56 | 0:05:59 | |
-A carrot meringue? -A carrot meringue. | 0:05:59 | 0:06:01 | |
-Nice and crispy... -Sounds very contemporary. -..and hopefully light. | 0:06:01 | 0:06:04 | |
You're sticking very closely to your Dutch roots, | 0:06:04 | 0:06:08 | |
literally, with your orange carrots. | 0:06:08 | 0:06:10 | |
Indeed, yes. Carrot is the main ingredient. | 0:06:10 | 0:06:12 | |
To counteract that sweetness, I'm going to use a very sharp sheep cheese. It's an Irish blue cheese. | 0:06:12 | 0:06:18 | |
And what techniques are you going to use with the cheese? | 0:06:18 | 0:06:20 | |
I'm going to put a wee wedge of cheese on it on its own. | 0:06:20 | 0:06:23 | |
But I'm also going to make a little creme, with the cheese, | 0:06:23 | 0:06:26 | |
and I'm going to use hazelnuts in it to add some extra flavour. | 0:06:26 | 0:06:29 | |
I'm going to add it together with white chocolate. | 0:06:29 | 0:06:31 | |
-What do you think? -A lot of confidence in the carrot | 0:06:31 | 0:06:34 | |
so it'll be interesting. | 0:06:34 | 0:06:36 | |
I think it's a love it or hate it dish and I think you're going to love it. | 0:06:36 | 0:06:39 | |
There's a potential with Joery's salad, it could be overly sweet. | 0:06:41 | 0:06:44 | |
He said his cheese is going to be acidic enough to have a contrast, | 0:06:44 | 0:06:47 | |
but it could be a major risk. | 0:06:47 | 0:06:49 | |
Fellow newcomer Tommy Heaney is hoping to triumph with his warm salad | 0:06:51 | 0:06:56 | |
that pays homage to an essential Wimbledon figure. | 0:06:56 | 0:06:58 | |
-Tommy, welcome to the Great British Menu kitchen. -Thank you very much. | 0:07:00 | 0:07:03 | |
-You're raring to go. -Yeah, I think so. | 0:07:03 | 0:07:05 | |
Tell me the name of your starter, please, and the inspiration behind it. | 0:07:05 | 0:07:09 | |
Rufus Beets The Pigeons Away. | 0:07:09 | 0:07:11 | |
Rufus is a hawk who, before any tennis is played every morning, | 0:07:11 | 0:07:15 | |
he patrols all the courts and scares the pigeons away. | 0:07:15 | 0:07:17 | |
-Really? -Yeah. | 0:07:17 | 0:07:19 | |
I'm guessing that the main ingredient of your dish is pigeon, is that right? | 0:07:19 | 0:07:23 | |
No, actually the main ingredient is the beetroot. | 0:07:23 | 0:07:26 | |
I've got some lovely baby beetroots here. So we're going to roast them down. | 0:07:26 | 0:07:30 | |
Take a few of them, we're going to smoke them down as well. | 0:07:30 | 0:07:32 | |
With this beetroot, we're going to make that into an emulsion. | 0:07:32 | 0:07:35 | |
OK. What are you going to do with the pigeon, Tommy? | 0:07:35 | 0:07:37 | |
The breasts, we're going to cook that at a low temperature. | 0:07:37 | 0:07:41 | |
How are you going to cook it, Tommy, if you don't cook it with precision, | 0:07:41 | 0:07:44 | |
it'll become tough very quickly. | 0:07:44 | 0:07:45 | |
Probably one of the reasons I'm not going to pan roast it. We're going to sous-vide it. | 0:07:45 | 0:07:49 | |
I want to keep it nice and tender. | 0:07:49 | 0:07:51 | |
After we've confited the legs, we're going to make a straw out of these beetroots. | 0:07:51 | 0:07:56 | |
I'm going to wrap that and fry them. | 0:07:56 | 0:07:58 | |
I really like the story and I'm looking forward to trying it. | 0:07:58 | 0:08:01 | |
-Thank you very much. -All the best, Tommy. -I hope you enjoy it. | 0:08:01 | 0:08:05 | |
Tommy's pigeon could be overcooked easily, so he's going to | 0:08:05 | 0:08:08 | |
have to be right on the money with that one. | 0:08:08 | 0:08:10 | |
Beetroot as well, each one of those is going to have to be perfect | 0:08:10 | 0:08:12 | |
to make this a perfect summer starter. | 0:08:12 | 0:08:14 | |
Confident with your salads, then? | 0:08:22 | 0:08:23 | |
I'm confident in my dish. | 0:08:23 | 0:08:25 | |
Vibrant colours, it's lovely. | 0:08:25 | 0:08:26 | |
My worry is for yous boys. | 0:08:26 | 0:08:27 | |
Yous are brought up in Northern Ireland, do they actually get a taste of summer in Northern Ireland? | 0:08:27 | 0:08:32 | |
Because I haven't seen it in the last 14 years. | 0:08:32 | 0:08:34 | |
Can't be that bad, mate, you hung around, didn't you? | 0:08:34 | 0:08:37 | |
For his dish, Rufus Beets The Pigeons Away, | 0:08:37 | 0:08:40 | |
Tommy is cooking beetroot three ways - pickling, smoking and emulsifying - | 0:08:40 | 0:08:45 | |
which he hopes will add a variety of flavours and textures. | 0:08:45 | 0:08:49 | |
I think it's safe to say, none of us are really playing it safe. | 0:08:49 | 0:08:52 | |
If you're going to play it safe, you shouldn't be here, I think. | 0:08:52 | 0:08:54 | |
He starts by cooking yellow, candied, red and white beets separately, | 0:08:54 | 0:08:58 | |
in order to preserve their colour. | 0:08:58 | 0:09:00 | |
Tommy's the only chef using meat on his starter | 0:09:02 | 0:09:05 | |
and is looking to impress Michael with his pigeon breast and legs, | 0:09:05 | 0:09:09 | |
cooked in a water bath to keep the meat tender. | 0:09:09 | 0:09:12 | |
Well, guys, you've met Michael. I think the pressure's really on. | 0:09:12 | 0:09:15 | |
I'm glad I didn't do any meat for this first course anyway because, erm... | 0:09:15 | 0:09:18 | |
Same, same, exactly! What about yourself, Tommy? | 0:09:18 | 0:09:21 | |
TOMMY CHUCKLES | 0:09:21 | 0:09:23 | |
Belfast-born Tommy Heaney is head chef at the prestigious | 0:09:24 | 0:09:28 | |
Leicester's Restaurant at the Great House Hotel in Bridgend, Wales. | 0:09:28 | 0:09:32 | |
One ham hock, one duck. | 0:09:32 | 0:09:34 | |
But he first got a taste of running a kitchen thousands of miles from home. | 0:09:34 | 0:09:39 | |
At the age of 14, I was working in the States | 0:09:39 | 0:09:41 | |
and the head chef didn't show up for work that day. | 0:09:41 | 0:09:44 | |
I knew what way the dishes were supposed to be, I just didn't know how to cook them. | 0:09:44 | 0:09:48 | |
The manager was pointing me in the right direction. | 0:09:48 | 0:09:50 | |
From that day on, I basically fell in love with it. | 0:09:50 | 0:09:54 | |
Service. | 0:09:54 | 0:09:55 | |
Tommy's career has included stints working for Michelin-starred chefs | 0:09:55 | 0:09:58 | |
in the UK as well as in Spain and Australia. | 0:09:58 | 0:10:01 | |
My style of food, I'd say it's light, lots of flavours, subtle. | 0:10:01 | 0:10:07 | |
Service, please. | 0:10:07 | 0:10:08 | |
To get inspiration for his summer menu, | 0:10:09 | 0:10:11 | |
Tommy took his kids to a local forest | 0:10:11 | 0:10:14 | |
with professional forager Sasha Ufnowska | 0:10:14 | 0:10:17 | |
to see what was on offer. | 0:10:17 | 0:10:19 | |
These are good berries but they're very bitter. | 0:10:19 | 0:10:22 | |
That's proper sour, isn't it?! | 0:10:22 | 0:10:23 | |
It's always nice to get feedback from the kids because you know what kids are like, they're hard to feed. | 0:10:23 | 0:10:27 | |
If I can get them to eat the food, it must be good. | 0:10:27 | 0:10:29 | |
-What do you think, guys? -Good. | 0:10:29 | 0:10:31 | |
-Do you think it's good enough to win a competition? -Yes. -Yes. | 0:10:31 | 0:10:35 | |
In the kitchen, returning chef Eddie is also focusing on earthy | 0:10:40 | 0:10:43 | |
ingredients for his cheese and root-vegetable salad, Womble Common. | 0:10:43 | 0:10:48 | |
He's hoping to impress with his modern techniques. | 0:10:49 | 0:10:52 | |
He begins by preparing three types of crumb - hazelnut, | 0:10:52 | 0:10:56 | |
squid ink and malt beer. | 0:10:56 | 0:10:57 | |
Next, he poaches salsify batons in white wine, lemon and thyme | 0:11:00 | 0:11:05 | |
to lighten the flavour. | 0:11:05 | 0:11:06 | |
Where did the Wombles inspiration come from? | 0:11:07 | 0:11:10 | |
When I got the brief I had to speak to my oracle, my mum. | 0:11:10 | 0:11:13 | |
-There you go. -She started singing it, | 0:11:13 | 0:11:15 | |
so I thought, do you know what, why not? | 0:11:15 | 0:11:17 | |
I think I'm a bit of wombler, too. | 0:11:17 | 0:11:19 | |
Belfast-born Eddie's cooking is shaped by the ingredients grown in | 0:11:23 | 0:11:27 | |
the garden of the restaurant where he's head chef, St Kyrans Country House. | 0:11:27 | 0:11:31 | |
The first thing we do every morning, we go out and check what's | 0:11:32 | 0:11:35 | |
out there in the tunnel and what's coming through, you know, do we need to change the menu? | 0:11:35 | 0:11:39 | |
The summer for me is those smells, those associations of freshness. | 0:11:39 | 0:11:42 | |
Having failed to get through to cook for the judges last year, | 0:11:42 | 0:11:45 | |
this time Eddie is approaching the competition | 0:11:45 | 0:11:48 | |
with more focus and determination. | 0:11:48 | 0:11:50 | |
You have to learn from what you've done. | 0:11:50 | 0:11:52 | |
I want to do well this year. I want to redeem myself. | 0:11:52 | 0:11:54 | |
In an attempt to perfect his dishes, | 0:11:57 | 0:11:59 | |
he's travelled home to get a critique from his mum and dad, | 0:11:59 | 0:12:02 | |
who are both former chefs. | 0:12:02 | 0:12:04 | |
There's actually a sweetness to that. | 0:12:04 | 0:12:07 | |
They're naturally sweet, especially when you bake something like that. | 0:12:07 | 0:12:10 | |
It's lovely. | 0:12:10 | 0:12:11 | |
When I first mentioned the brief to you, you started singing | 0:12:11 | 0:12:14 | |
The Wombles, so I thought I had to build on it! | 0:12:14 | 0:12:16 | |
It reminded me that you looked a bit like a Womble at a stage | 0:12:16 | 0:12:20 | |
and we managed to hoke out this photograph for you. | 0:12:20 | 0:12:24 | |
He just lives and breathes food. | 0:12:25 | 0:12:27 | |
He's opened my eyes to a whole lot of things. | 0:12:27 | 0:12:30 | |
We're both very, very proud of him. | 0:12:30 | 0:12:32 | |
I think he should go all the way. | 0:12:32 | 0:12:35 | |
Back in the kitchen, | 0:12:40 | 0:12:42 | |
Joery is working on his candied toasted hazelnuts, one of the sweet elements | 0:12:42 | 0:12:46 | |
in his unusual carrot and cheese starter. | 0:12:46 | 0:12:49 | |
I'm pretty much worried about everything. There's a few crispy bits, | 0:12:49 | 0:12:52 | |
I hope they're going to be crispy enough. | 0:12:52 | 0:12:54 | |
Next, he moves on to his carrot meringues and carrot crisps, | 0:12:54 | 0:12:57 | |
but with several carrot elements in his dish, | 0:12:57 | 0:13:00 | |
he needs to ensure each one has a different flavour and texture. | 0:13:00 | 0:13:04 | |
Hi, Joery. Is this your meringue? | 0:13:06 | 0:13:09 | |
This is my crisps and I've got the wee meringues here. | 0:13:09 | 0:13:11 | |
Earlier I didn't offer you the hazelnuts, so have a wee try. | 0:13:14 | 0:13:17 | |
It adds another texture, it adds another extra earthy flavour to everything. | 0:13:17 | 0:13:22 | |
So these two elements, | 0:13:22 | 0:13:24 | |
-you're using the carrot but you want to add a bit of crunch, right? -Exactly, yes. | 0:13:24 | 0:13:27 | |
How are you minimalizing the sweetness. | 0:13:27 | 0:13:29 | |
I think these ones are not too sweet and I think the whole balance of the dish, | 0:13:29 | 0:13:32 | |
you will see it in the end, it will work out. | 0:13:32 | 0:13:35 | |
Have you got a lot to do still? | 0:13:35 | 0:13:37 | |
-I've got a few bits to do. -I'll let you crack on. -No worries, thank you. | 0:13:37 | 0:13:40 | |
Dutch-born Joery Castel moved to Northern Ireland 14 years ago | 0:13:43 | 0:13:48 | |
and quickly adopted it as his home, opening his restaurant, The Boathouse, in 2008. | 0:13:48 | 0:13:53 | |
I'm extremely proud to represent Northern Ireland on the Great British Menu. | 0:13:54 | 0:13:58 | |
Settling in Bangor, | 0:13:58 | 0:13:59 | |
Joery is known for his experimental cooking style and presentation. | 0:13:59 | 0:14:04 | |
There's no point me cooking something | 0:14:04 | 0:14:05 | |
that people can cook at home | 0:14:05 | 0:14:07 | |
so I want to give them something they wouldn't have thought of trying, | 0:14:07 | 0:14:10 | |
that tickles their brain as well as their taste buds. | 0:14:10 | 0:14:13 | |
To test out his unusual summer starter, | 0:14:14 | 0:14:17 | |
Joery's invited his parents to his restaurant, | 0:14:17 | 0:14:19 | |
along with his good friend Jim. | 0:14:19 | 0:14:22 | |
Mmm, yummy. It's a really good dish. | 0:14:22 | 0:14:25 | |
It's the first time I've ever tasted white chocolate and blue cheese | 0:14:25 | 0:14:29 | |
together but it kind of works. It's incredible. | 0:14:29 | 0:14:31 | |
I'm going to bring the wow factor to the competition. | 0:14:31 | 0:14:33 | |
I'm not going there just for the craic. | 0:14:33 | 0:14:34 | |
I want to give them a taste of Northern Ireland with a Dutch twist. | 0:14:34 | 0:14:38 | |
SHE SPEAKS DUTCH | 0:14:38 | 0:14:41 | |
-Good luck! -Thank you, Mum. Thank you. | 0:14:41 | 0:14:43 | |
Back in the kitchen, | 0:14:49 | 0:14:50 | |
Tommy still has several elements to complete for his dish, | 0:14:50 | 0:14:53 | |
Rufus Beets The Pigeons Away. | 0:14:53 | 0:14:56 | |
He places his cooked beetroots into a smoker before returning to his | 0:14:56 | 0:14:59 | |
beetroot-wrapped pigeon legs, | 0:14:59 | 0:15:01 | |
which he's planning on presenting in an unusual way. | 0:15:01 | 0:15:04 | |
So this is some pigeon, right? | 0:15:04 | 0:15:06 | |
Pigeon legs, I've confited these down and we're just taking these beetroot strings. | 0:15:06 | 0:15:11 | |
I'm just going to wrap it and then fry it and that's it. | 0:15:11 | 0:15:13 | |
And that's going to add a bit of texture, it's making sure you use all the parts of the pigeon. | 0:15:13 | 0:15:17 | |
-Exactly. -A pigeon's claws, | 0:15:17 | 0:15:19 | |
is that supposed to be a little hint towards Rufus? | 0:15:19 | 0:15:22 | |
Yeah, I mean, when you see the final dish, | 0:15:22 | 0:15:23 | |
you'll see why I've left the claws on there. | 0:15:23 | 0:15:25 | |
Tommy's pigeon claw, it looked as if it could be from a hawk itself. | 0:15:28 | 0:15:32 | |
That could be just a little bit too much for some of the guests at the banquet. | 0:15:32 | 0:15:36 | |
Eddie is working on one of the technical elements for his Wimbledon scene, | 0:15:40 | 0:15:44 | |
a Douglas fir emulsion, | 0:15:44 | 0:15:45 | |
which he uses to coat baby lettuce leaves before charring. | 0:15:45 | 0:15:48 | |
Next, he moves on to his Coolea cheese custard, | 0:15:50 | 0:15:53 | |
a dressing he's designed to enhance the earthy flavours of his salad. | 0:15:53 | 0:15:57 | |
-Chef. -Can I try a bit? | 0:15:57 | 0:15:59 | |
Absolutely, Chef. | 0:15:59 | 0:16:00 | |
So you want that nuttiness, real strong, bold cheese flavour, | 0:16:03 | 0:16:08 | |
-to counterbalance the other elements of your salad? -That's it, yeah. | 0:16:08 | 0:16:11 | |
I'll be interested to see what it's like when it is finished, but it tastes good just now. | 0:16:11 | 0:16:14 | |
Thanks, Chef. | 0:16:14 | 0:16:15 | |
With plate-up fast approaching, | 0:16:18 | 0:16:20 | |
Joery is also working on a cheese creme, which he hopes will balance | 0:16:20 | 0:16:23 | |
the sweetness of his carrot-based salad. | 0:16:23 | 0:16:25 | |
Next, he pickles ribbons of carrot in orange juice, vinegar and honey | 0:16:27 | 0:16:31 | |
to add acidity to his dish. | 0:16:31 | 0:16:32 | |
There's a lot of things happening | 0:16:34 | 0:16:36 | |
and these boys are on the ball as well. | 0:16:36 | 0:16:38 | |
I see there's everything to worry about at the moment. | 0:16:38 | 0:16:40 | |
Tommy is first to the pass with his dish, Rufus Beets The Pigeons Away. | 0:16:45 | 0:16:48 | |
He begins with his beetroot emulsion, | 0:16:48 | 0:16:51 | |
then pigeon breast and smoked beetroot. | 0:16:51 | 0:16:54 | |
-How's the pigeon looking, has it come out the way you wanted it? -Yeah, I think so. | 0:16:54 | 0:16:57 | |
He adds the deep-fried pigeon legs, complete with claws, | 0:16:57 | 0:17:01 | |
and fresh and pickled berries. | 0:17:01 | 0:17:03 | |
He sprinkles sunflower seeds | 0:17:03 | 0:17:06 | |
and tops with nasturtium leaves and flowers... | 0:17:06 | 0:17:08 | |
..then hazelnut dressing and redcurrants. | 0:17:09 | 0:17:13 | |
He places the dish in an imitation bird's nest. | 0:17:15 | 0:17:18 | |
-What's all in the baskets there? -It's a little thumbs-up to Rufus. | 0:17:18 | 0:17:22 | |
-Is that his nest, is it? -Rufus's nest, yeah. | 0:17:22 | 0:17:24 | |
And finishes with slices of pickled white, red and candy cane beetroot. | 0:17:24 | 0:17:29 | |
Your opening serve. How are you feeling? | 0:17:36 | 0:17:39 | |
I'm pleased, I'm pleased to get it up on time. | 0:17:39 | 0:17:41 | |
"Squawk, my name is Rufus the Hawk. | 0:17:42 | 0:17:45 | |
"Every morning at Wimbledon I have the very important task of chasing | 0:17:45 | 0:17:48 | |
"away those pesky pigeons so that play can begin. | 0:17:48 | 0:17:52 | |
"I present to you this morning's catch, served up with beetroot. Enjoy." | 0:17:52 | 0:17:59 | |
-Well, I thank Rufus for that. Shall we go and try it? -Yes. | 0:17:59 | 0:18:02 | |
And I know you want the claw to be representative of Rufus, | 0:18:11 | 0:18:13 | |
which I think's great, but do you think it might be a bit too much, | 0:18:13 | 0:18:16 | |
might scare off some of the banquet-goers? | 0:18:16 | 0:18:18 | |
Well, I want it to be a bit dramatic, as well. | 0:18:18 | 0:18:20 | |
-It's very livery. -Yeah. -It's very rich, isn't it? Iron-y. | 0:18:26 | 0:18:29 | |
-We're going to get some pigeon breast, Tommy. -Yeah. | 0:18:31 | 0:18:33 | |
-Quite easy to overcook pigeon, isn't it? -Yeah. | 0:18:33 | 0:18:35 | |
Very pleased with that. For me, it melts in the mouth. | 0:18:39 | 0:18:42 | |
That is lovely and it's nice | 0:18:42 | 0:18:43 | |
that it's all getting masked in all the beetroot as well. | 0:18:43 | 0:18:45 | |
-So the smoked beetroot? -I was a little bit concerned that I maybe over-smoked it. | 0:18:48 | 0:18:51 | |
The smokiness is definitely there but it's not overpowering anything I've tasted so far. | 0:18:51 | 0:18:56 | |
I don't think it's exciting enough for a banquet. | 0:18:56 | 0:18:59 | |
What would you mark your dish? | 0:18:59 | 0:19:01 | |
I'd be pleased with an eight. | 0:19:01 | 0:19:02 | |
-How did that go? Give anything away? -No, no, nothing. | 0:19:07 | 0:19:11 | |
How did the leg come out? | 0:19:11 | 0:19:12 | |
I thought it was a bit too livery for my taste. | 0:19:14 | 0:19:16 | |
But the breast was perfectly cooked to me. | 0:19:16 | 0:19:19 | |
-I really enjoyed that. -Good. | 0:19:19 | 0:19:21 | |
Next up to the pass is Joery with his dish, | 0:19:22 | 0:19:25 | |
If It Ain't Dutch, It Ain't Much. | 0:19:25 | 0:19:27 | |
Having caramelised his baby carrots, | 0:19:29 | 0:19:31 | |
he adds melted white chocolate to his plate. | 0:19:31 | 0:19:33 | |
Joery, what are you doing there with a tennis ball? | 0:19:33 | 0:19:36 | |
Is the ball in, is the ball out, you see the bounce of the ball | 0:19:36 | 0:19:42 | |
-sometimes, so sort of to replicate that. -OK. | 0:19:42 | 0:19:46 | |
Then, his Irish blue cheese, blue cheese creme... | 0:19:46 | 0:19:49 | |
..ribbons of pickled carrots and a topping of cocoa nibs. | 0:19:51 | 0:19:55 | |
How you getting on, Joery? | 0:19:55 | 0:19:57 | |
-Because you're due up now. -One and a half minutes off, Chef. | 0:19:57 | 0:20:00 | |
Next, his candied carrots, Mizuna leaves | 0:20:01 | 0:20:05 | |
and shards of dehydrated carrot crisp. | 0:20:05 | 0:20:07 | |
Joery finishes with his carrot meringues, | 0:20:09 | 0:20:12 | |
carrot leaves and hemp powder. | 0:20:12 | 0:20:14 | |
Now, Joery. Your first dish up, how do you feel? | 0:20:20 | 0:20:23 | |
Here it is. Well, it's a lot of pressure. | 0:20:23 | 0:20:25 | |
Everything on the plate that you wanted? | 0:20:25 | 0:20:27 | |
-I think so, yes. -OK. | 0:20:29 | 0:20:32 | |
-Shall we go and taste it, then? -Yes. | 0:20:32 | 0:20:34 | |
Let's do that. | 0:20:34 | 0:20:35 | |
I don't think there was any more shades of orange he could get on there, really! | 0:20:43 | 0:20:47 | |
Try a bit of the blue cheese. | 0:20:47 | 0:20:49 | |
It's nice and sharp. | 0:20:49 | 0:20:50 | |
The blue cheese tastes good. | 0:20:52 | 0:20:53 | |
-That's got a kick. -Oh, yeah. | 0:20:56 | 0:20:58 | |
I think with that white chocolate, just calms it down a bit. | 0:20:59 | 0:21:02 | |
-Mellows it a bit. -Yeah. | 0:21:02 | 0:21:03 | |
-This is the blue cheese... -That's the blue cheese creme, yeah. | 0:21:05 | 0:21:08 | |
But this isn't the consistency you were looking for, is it? | 0:21:08 | 0:21:11 | |
No, it was supposed to be a bit thinner than a mayonnaise. | 0:21:11 | 0:21:14 | |
I can taste garlic, I wasn't expecting it. | 0:21:15 | 0:21:17 | |
Yeah, it's a little overpowering, isn't it? | 0:21:17 | 0:21:19 | |
How about the crunch of the wafer, nice contrast? | 0:21:24 | 0:21:26 | |
Yeah, pleased with the wafer, pleased with the meringue. | 0:21:26 | 0:21:29 | |
I'm not sure about that meringue. | 0:21:31 | 0:21:33 | |
Almost like a gummy texture to it, you know? | 0:21:33 | 0:21:35 | |
That's the strongest carrot flavour on the whole plate, isn't it? | 0:21:35 | 0:21:39 | |
Anything missing from your plate, Joery? | 0:21:39 | 0:21:41 | |
I'm just realising it's the hazelnuts. | 0:21:41 | 0:21:43 | |
Disappointing. | 0:21:43 | 0:21:44 | |
What would you score your first course? | 0:21:46 | 0:21:48 | |
Maybe a five. | 0:21:52 | 0:21:53 | |
Chef. Well done. | 0:21:57 | 0:21:59 | |
-All right. How did it go, mate? -I'm annoyed with myself. | 0:21:59 | 0:22:02 | |
I forgot one of the main items - the lovely, crunchy hazelnuts. | 0:22:02 | 0:22:05 | |
The hazelnuts, we didn't even notice it because we got the flavour in there. | 0:22:06 | 0:22:09 | |
I'll make sure it'll not happen again the rest of the week. | 0:22:09 | 0:22:12 | |
Eddie is last to the pass with his dish, Womble Common, | 0:22:12 | 0:22:16 | |
a humorous nod to Wimbledon's other famous inhabitants. | 0:22:16 | 0:22:20 | |
-He's got a lot going on, hasn't he? -He does, aye. | 0:22:20 | 0:22:22 | |
He rolls his poached salsify in the squid-ink crumb and | 0:22:22 | 0:22:25 | |
places in his carved wooden bowl. | 0:22:25 | 0:22:27 | |
Next, charred lettuce, pickled lettuce stalks, | 0:22:29 | 0:22:32 | |
his Coolea cheese custard and pickled mushrooms. | 0:22:32 | 0:22:35 | |
-Eddie. -Chef. -How're you getting on? | 0:22:36 | 0:22:38 | |
One minute. | 0:22:40 | 0:22:41 | |
He adds lettuce leaves, Jerusalem artichoke puree, | 0:22:41 | 0:22:45 | |
Jerusalem artichoke crisps... | 0:22:45 | 0:22:47 | |
..and tops with crispy kale and nettle powder. | 0:22:49 | 0:22:51 | |
He finishes with edible flowers and his Douglas fir emulsion. | 0:22:53 | 0:22:57 | |
Chef. | 0:23:00 | 0:23:01 | |
-Happy? -Yeah. -Let's go and taste it. -OK, let's go for it. | 0:23:04 | 0:23:07 | |
So this is the artichoke... | 0:23:15 | 0:23:17 | |
-Cracker, and it's got a little bit of Douglas mayonnaise on it. -OK. | 0:23:17 | 0:23:20 | |
Oh, yeah, very good. | 0:23:24 | 0:23:26 | |
A lot of creaminess with the Douglas fir, quite subtle. | 0:23:26 | 0:23:28 | |
-Are you getting the Douglas fir flavour? -I am indeed. | 0:23:28 | 0:23:31 | |
The cheese custard is really nice. | 0:23:34 | 0:23:36 | |
It's smooth, it's light. | 0:23:36 | 0:23:39 | |
-The custard's quite a starring role. -It is. | 0:23:39 | 0:23:41 | |
How's the cheese flavour for you? | 0:23:42 | 0:23:44 | |
I love it. | 0:23:44 | 0:23:45 | |
OK. | 0:23:46 | 0:23:48 | |
I think the problem is, because there's a cheese custard on there, | 0:23:48 | 0:23:50 | |
there's a drizzle of artichoke puree on there | 0:23:50 | 0:23:53 | |
and then he's got a Douglas fir emulsion on there, | 0:23:53 | 0:23:55 | |
it kind of all gets combined into one. | 0:23:55 | 0:23:57 | |
First course, high standard, I'm starting to worry a little bit. | 0:23:57 | 0:24:02 | |
What's your mark? | 0:24:02 | 0:24:03 | |
I'd like to get an eight. | 0:24:04 | 0:24:06 | |
I'll be nice to myself at the start of the week! | 0:24:06 | 0:24:08 | |
All right. | 0:24:13 | 0:24:14 | |
Well...tough? | 0:24:14 | 0:24:16 | |
-Of course it is. -I thought it was a very good dish. | 0:24:16 | 0:24:18 | |
If I was you, I would be very pleased with that. | 0:24:18 | 0:24:20 | |
Thanks very much. | 0:24:20 | 0:24:21 | |
It's key, really, to jump in front here, isn't it? | 0:24:23 | 0:24:25 | |
It's going to set the tone for the rest of the week. | 0:24:25 | 0:24:27 | |
I was very anxious, you know? I'm annoyed with myself for forgetting one of the items on the plate. | 0:24:27 | 0:24:31 | |
I'm fearing the worst at the moment. | 0:24:32 | 0:24:34 | |
Hi, chefs. That's the first course out the way. How does it feel? | 0:24:42 | 0:24:46 | |
A bit of a relief. | 0:24:48 | 0:24:49 | |
Tommy, I'm going to start with you and your dish. | 0:24:50 | 0:24:53 | |
The presentation was lovely and colourful, evocative of summer. | 0:24:56 | 0:25:01 | |
I thought the pickled beetroots did exactly what you hoped for, | 0:25:03 | 0:25:05 | |
they added a bit of texture, a bit of crunch, a little bit of acidity. | 0:25:05 | 0:25:09 | |
I thought the pigeon breast was tender and it had good flavour. | 0:25:11 | 0:25:14 | |
However... | 0:25:16 | 0:25:17 | |
..the pigeon was slightly on the rare side. | 0:25:19 | 0:25:21 | |
I didn't mind that, but it wouldn't be to everyone's tastes. | 0:25:21 | 0:25:24 | |
Pigeon leg was a little bit dry. | 0:25:27 | 0:25:29 | |
Overall, I think the pigeon was slightly overwhelmed by the beetroot element of the salad. | 0:25:30 | 0:25:36 | |
Joery, your dish. | 0:25:39 | 0:25:42 | |
Your dish looked vibrant. | 0:25:46 | 0:25:47 | |
You definitely got that bright orange colour across. | 0:25:48 | 0:25:51 | |
The idea behind your dish is a fantastic story. | 0:25:51 | 0:25:55 | |
However... | 0:25:58 | 0:25:59 | |
..what you plated up today, I don't think told that story. | 0:26:01 | 0:26:04 | |
You went to a lot of effort in the preparation of your carrots, | 0:26:06 | 0:26:10 | |
however, once I'd tasted the cheese, | 0:26:10 | 0:26:12 | |
everything was overpowered by that flavour. | 0:26:12 | 0:26:15 | |
I did taste your candied hazelnuts, I really, really liked them. | 0:26:17 | 0:26:19 | |
They weren't on the plate. It's a real shame. | 0:26:21 | 0:26:23 | |
Eddie, your dish. | 0:26:27 | 0:26:29 | |
I thought the salad itself was delicious, very interesting, | 0:26:32 | 0:26:36 | |
the different components were well balanced. | 0:26:36 | 0:26:38 | |
The charred lettuce was really good, added some crunch and texture. | 0:26:40 | 0:26:45 | |
The artichoke puree on the crisp, really tasty. | 0:26:45 | 0:26:48 | |
The cheese custard itself, it was a really nice dressing for the salad. | 0:26:50 | 0:26:54 | |
However... | 0:26:56 | 0:26:57 | |
..nothing in that salad was evocative of the British summertime. | 0:27:00 | 0:27:03 | |
Onto the scores. | 0:27:06 | 0:27:07 | |
I'm going to start with you, Tommy. | 0:27:09 | 0:27:11 | |
I'm giving you a score of... | 0:27:12 | 0:27:14 | |
..seven. | 0:27:17 | 0:27:18 | |
Joery, I'm giving you a score of... | 0:27:21 | 0:27:24 | |
..five. | 0:27:27 | 0:27:28 | |
Eddie, I'm giving you a score of... | 0:27:32 | 0:27:35 | |
..seven. | 0:27:38 | 0:27:39 | |
Well done to you all for getting your first course done. | 0:27:42 | 0:27:45 | |
It's tough in this kitchen, right? | 0:27:45 | 0:27:46 | |
It's the fish course next and I'm really looking for a taste of summer. | 0:27:47 | 0:27:51 | |
-Good luck with that. -Thank you, Chef. -Thank you. | 0:27:53 | 0:27:57 | |
-Well done, boys. -So, how do you feel, Eddie? | 0:27:57 | 0:27:59 | |
Justifiable enough, you know, I take every point on board he's saying, | 0:28:00 | 0:28:03 | |
you know, we have to. Who doesn't want more than seven? | 0:28:03 | 0:28:06 | |
But I'm on the top of the pecking order at the minute, | 0:28:06 | 0:28:08 | |
so I'll be happy with that. | 0:28:08 | 0:28:10 | |
Now to the next course, eh? | 0:28:10 | 0:28:11 | |
Obviously I was hoping for more but it's early, isn't it? | 0:28:12 | 0:28:15 | |
So anything could happen. | 0:28:15 | 0:28:16 | |
It's only two points, mate. You'll catch up. | 0:28:16 | 0:28:18 | |
I'm just going to have to do better. | 0:28:18 | 0:28:20 | |
I want to focus on the fish and make the best of that and hopefully it's | 0:28:20 | 0:28:23 | |
all open again. I'm going to have to get my best game out for the next three courses | 0:28:23 | 0:28:28 | |
and see if I can overtake both of yous, or at least one of yous. | 0:28:28 | 0:28:31 | |
We'll see! | 0:28:31 | 0:28:33 |