0:00:02 > 0:00:09The competition continues on Great British Menu and this week, three of the North East's finest chefs,
0:00:09 > 0:00:14Tim Bilton, Andrew Pern and Stephanie Moon are fighting for the chance to cook at
0:00:14 > 0:00:15the ultimate street party.
0:00:15 > 0:00:20On yesterday's programme, it was a battle for the starters
0:00:20 > 0:00:23and Stephanie flew to the top of the leaderboard with a score of seven.
0:00:23 > 0:00:25Got to keep strong. Got to keep focused.
0:00:25 > 0:00:28Got to keep pushing for the next thing.
0:00:28 > 0:00:32But for Andrew, who scored a lowly four, it was a very different story.
0:00:32 > 0:00:35Obviously, I need to start picking up some points. Hopefully, I can gather
0:00:35 > 0:00:38a bit of momentum and then get a good score at the end of the day.
0:00:38 > 0:00:42Former champion Nigel Howarth is marking them all week.
0:00:42 > 0:00:46The nerves definitely do get to you but you've just got to deliver on the day.
0:00:46 > 0:00:53Today, it's the fish course and the three dishes vying for a place at the banquet are seafood stew with
0:00:53 > 0:01:00a kipper club sandwich, oak smoked trout with golden tea cream and scraps and North Sea fish soup.
0:01:00 > 0:01:04I'm completely and utterly determined to get my fish dish on that people's banquet.
0:01:15 > 0:01:20This year's competition is all about celebrating food that brings people together.
0:01:20 > 0:01:23Dishes that are perfect to share.
0:01:23 > 0:01:27Food that creates conversation, that's what it's all about.
0:01:27 > 0:01:31If you can get a bit of spark going around the table, brilliant.
0:01:31 > 0:01:34Each chef will be seeking inspiration for their menu by
0:01:34 > 0:01:40meeting people who work tirelessly to bring their communities together, using food to foster friendships.
0:01:40 > 0:01:42- How are you finding the old tea club, do you like it?- Excellent. - Good reason to come out?
0:01:42 > 0:01:45We really enjoy ourselves. Absolutely.
0:01:45 > 0:01:51- Any excuse to come out and enjoy ourselves.- We like that, don't we? Exactly. It's perfect.
0:01:51 > 0:01:52Former champion Nigel Howarth is expecting
0:01:52 > 0:01:58a lot from the chefs with their fish courses, after being a little underwhelmed by their starters.
0:01:58 > 0:02:00No Mr Average.
0:02:00 > 0:02:02I am looking for the wow factor.
0:02:07 > 0:02:09First up is Andrew Pern from Helmsley.
0:02:09 > 0:02:15A former Michelin-star holder, his reputation will be on the line if he doesn't raise his game today.
0:02:15 > 0:02:19My starter wasn't great. Fish course is one of the stronger ones.
0:02:19 > 0:02:23As long as I get that oomph of flavour, I should get more points.
0:02:25 > 0:02:28- Andrew.- How are we doing?
0:02:28 > 0:02:31- How are you feeling today? - All right, yes, good.- Good.
0:02:31 > 0:02:34- What have you got for us?- A fish soup using the North Sea produce.
0:02:34 > 0:02:40We've got some scallops, prawns, lobster and the base of the soup is going to be Scarborough wolf.
0:02:40 > 0:02:42Look at the fangs on there.
0:02:42 > 0:02:45- Wow, it has got some. Yes.- Amazing fish.
0:02:45 > 0:02:47We've got a kipper club sandwich, which is going to be
0:02:47 > 0:02:49a little accompaniment with garlic mayonnaise.
0:02:49 > 0:02:53You think this is the right dish for the people's banquet?
0:02:53 > 0:02:56I think it's a great dish for the people's banquet.
0:02:56 > 0:02:59The wow factor of the tureen going out to the table
0:02:59 > 0:03:02and they can ladle their soup all over the luxurious shellfish.
0:03:02 > 0:03:07So Andrew is using a host of the North East's finest fish to create
0:03:07 > 0:03:10a dish that he hopes will be a real talking point.
0:03:10 > 0:03:13Scarborough wolf has a great texture, it's a great fish.
0:03:13 > 0:03:18I think that Andrew could produce a real killer dish today.
0:03:18 > 0:03:21I'm very confident for him. I hope I'm right.
0:03:21 > 0:03:24Next up is Stephanie Moon from Skipton.
0:03:24 > 0:03:30Although she's currently got the top score, she's not going to hold back with her fish course.
0:03:30 > 0:03:31I can't afford to relax.
0:03:31 > 0:03:35Those two guys want this next course to be theirs.
0:03:35 > 0:03:37This is where it starts to get tough.
0:03:37 > 0:03:41Are you on a high still?
0:03:41 > 0:03:43I am, actually. But I think today's going to be tough.
0:03:43 > 0:03:47I'm doing hot oak-smoked Kilnsey trout.
0:03:47 > 0:03:51Serving it with a tiny shot glass of pea and mint puree
0:03:51 > 0:03:57with a golden tea cream and then, a little bag of scraps.
0:03:57 > 0:04:01- When you're a kid and you have fish, chips and scraps. - Where's the sharing part?
0:04:01 > 0:04:06The sharing part of this is everybody gets their own little bag, so you've got to hand round bags.
0:04:06 > 0:04:10The fish, I'm serving it under a glass dome with some smoke pumped
0:04:10 > 0:04:15into the dome, so the dome comes to the table, boom, and then...
0:04:15 > 0:04:17- There's theatre there as well? - Yes, that's what I'm after.- Right.
0:04:17 > 0:04:21So, Stephanie is hoping that marrying childhood memories with
0:04:21 > 0:04:25a bit of theatricality will give her dish the edge.
0:04:25 > 0:04:31Stephanie has done quite a lot of work on thinking how the elements of the dish come together.
0:04:31 > 0:04:35As long as she hasn't got that trout too smoky, she seems to have done her homework.
0:04:35 > 0:04:39Let's see whether that proves to be decisive on the day.
0:04:39 > 0:04:44The final competitor is Tim Bilton from Hepworth.
0:04:44 > 0:04:46He was disappointed with a score of six for his starter,
0:04:46 > 0:04:50so is going all out to reach the top of the leaderboard today.
0:04:50 > 0:04:55The pressure here on The Great British Menu is absolutely immense.
0:04:55 > 0:04:57I've got to pull myself around a little bit.
0:05:00 > 0:05:03- What have we got today, Tim? - A North Sea shellfish and fish stew.
0:05:03 > 0:05:06Two similar ones then, have we got?
0:05:06 > 0:05:08- Aye, you see? Creeping up on the rail?- Boss, what's Andrew doing?
0:05:08 > 0:05:13Some sort of stew, I believe. Right, just talk me through the ingredients.
0:05:13 > 0:05:15We've got some cracking John Dory.
0:05:15 > 0:05:19We've got some scallops in the shell, we'll be prepping those later.
0:05:19 > 0:05:22Nice bit of lobster, touch of luxury and we're also
0:05:22 > 0:05:25going to have a piece of bread, aioli and then the fish stew goes straight on top.
0:05:25 > 0:05:27And the theatre side of your dish?
0:05:27 > 0:05:29Lid comes off.
0:05:29 > 0:05:35- Then you get a wonderful smell of the fish and shellfish.- So everybody digs in, that's the sharing side?
0:05:35 > 0:05:39- Absolutely, yes.- As both Tim and Andrew are presenting such similar sounding dishes,
0:05:39 > 0:05:43the pressure is on for one of them to stand out.
0:05:43 > 0:05:46He's got lots and lots of fish in there.
0:05:46 > 0:05:52Some might say a little bit too much fish, but I'm not too concerned about the quantity of fish.
0:05:52 > 0:05:57What I am concerned about is that he executes it in a balanced manner.
0:05:57 > 0:05:59It's got to be perfect.
0:06:05 > 0:06:11In the kitchen, all three chefs get their heads down as they start the prep for their fish dishes.
0:06:11 > 0:06:14Steph carefully de-bones her trout, while the fierce-looking Scarborough woof
0:06:14 > 0:06:19that will form the base of Andrew's stew is chopped into pieces.
0:06:19 > 0:06:23Nigel won't be giving any of them an easy ride when it comes to his scores.
0:06:23 > 0:06:31I'm looking particularly for taste, so that they're not going to mask the flavours of wonderful
0:06:31 > 0:06:37raw ingredients, but I'm also looking that they're creative, that it's a sharing dish and people are going to
0:06:37 > 0:06:44really enjoy the flavours, the sharing and the participation of eating food at a banquet.
0:06:46 > 0:06:52Preparation is key to the success of these dishes and Tim, anxious to keep his score up,
0:06:52 > 0:06:56is already feeling the heat with the sheer number of fish he has to prep.
0:06:58 > 0:07:00- What did you think about the brief then, Tim?- Yes, quite...
0:07:00 > 0:07:05Making the fish soup, it's a lot about the presentation,
0:07:05 > 0:07:07making it all look glamorous, sound glamorous.
0:07:07 > 0:07:11I think he's taken one or two chefs out of their comfort zone as well, Andrew.
0:07:13 > 0:07:14Makes them rise to the challenge even more, I would think.
0:07:14 > 0:07:17As well as the overall challenge to worry about, both Andrew
0:07:17 > 0:07:25and Tim are making their version of bouillabaisse, a French dish, using very different styles.
0:07:25 > 0:07:28I want to keep mine quite rustic, quite chunky, but I am a little bit worried.
0:07:28 > 0:07:34I know Andrew only scored a four in the last round but he can bring that back dead easy.
0:07:34 > 0:07:37After being disappointed with Andrew's lack of actual cooking in
0:07:37 > 0:07:43his starter, Nigel is now pleased to see he's pulling out all the stops.
0:07:43 > 0:07:46He knows that this is a real competition now
0:07:46 > 0:07:50and make no mistake, he's going to have to raise his game, or else.
0:07:50 > 0:07:52Two bad scores would be too much.
0:07:52 > 0:07:55Andrew has nearly 20 ingredients in his soup alone,
0:07:55 > 0:08:00and is hoping this level of complexity will impress Nigel.
0:08:00 > 0:08:04It's got a lot of powerful flavours in there, basically.
0:08:04 > 0:08:08It's trying to get these things together and get the balance right, because the kipper's
0:08:08 > 0:08:12quite a strong flavour, the wild garlic's quite a strong flavour, it's a good wow factor, basically.
0:08:14 > 0:08:18Although Stephanie is delighted to be leading the pack after the first round,
0:08:18 > 0:08:21she's well aware that Tim and Andrew are snapping at her heels.
0:08:21 > 0:08:28I think this is going to be a strong round. There's some lovely dishes.
0:08:28 > 0:08:31Tim looks really focused on it at the minute, he's really going for it.
0:08:31 > 0:08:37Tim is being uncharacteristically quiet as he prepares
0:08:37 > 0:08:39the 13 different varieties of fish and shellfish for his stew.
0:08:39 > 0:08:42You can smell the concentration in the air!
0:08:42 > 0:08:46So much so, I'm stirring yours!
0:08:46 > 0:08:54All the chefs need to concentrate, as one slip at this stage could set them back in the competition.
0:08:54 > 0:08:57Their dishes have to be perfect.
0:08:59 > 0:09:06Steph is hoping the beer-flavoured batter scraps she's making will add an element of fun and nostalgia.
0:09:06 > 0:09:10It's literally a mile from the house, this beer.
0:09:10 > 0:09:12Smells a bit fishy in here.
0:09:12 > 0:09:16Nigel is keen to sample this special local ingredient.
0:09:16 > 0:09:20Well, I thought seeing as we haven't really tried Stephanie's beer...
0:09:22 > 0:09:26- Should we give Tim any? He seems to be concentrating harder. - Here you go, chef.
0:09:26 > 0:09:27Hey, Nigel, I know what's coming up.
0:09:27 > 0:09:31- Cheers.- Cheers.
0:09:31 > 0:09:34This competition means so much to me, I haven't got time for
0:09:34 > 0:09:37idle chitchat and a little bit of mickey-taking.
0:09:37 > 0:09:40I've got to pull the stops out.
0:09:40 > 0:09:45With Andrew and Tim's dishes sounding so similar,
0:09:45 > 0:09:48Nigel wants to find out exactly how they will differ.
0:09:50 > 0:09:53You can see all the goodness, all the woof in there, the prawns
0:09:53 > 0:09:55in there, star anise, you've got a bit of spice in there as well.
0:09:55 > 0:09:56So you're blitzing that?
0:09:56 > 0:10:02Yes. It comes down, puree it, spoon that over at the table, with our little lobster friends here.
0:10:02 > 0:10:03Each person get the lobster,
0:10:03 > 0:10:06the scallops and the samphire, warm through, like a warm salad.
0:10:06 > 0:10:13Then at the table, whoever's in charge of the table ladles the soup over the top.
0:10:13 > 0:10:16So what are you actually doing now? Are you cooking your langoustines?
0:10:16 > 0:10:18Just blanching the langoustines off, let them cool down slightly.
0:10:18 > 0:10:21I'm going to use the tail meat out of those.
0:10:21 > 0:10:23Your fish is in the soup.
0:10:23 > 0:10:26- Everything's in.- Everything's in. Everything.- Get it in.
0:10:30 > 0:10:31Just been in the middle of the "fish stew wars".
0:10:31 > 0:10:39Andrew's got a lot more garnish aspects to his fish soup and as Tim said, he's just chucking it all in.
0:10:39 > 0:10:40HE LAUGHS
0:10:40 > 0:10:45What the chefs have to remember is that they're competing to create fantastic dishes
0:10:45 > 0:10:50to share at the ultimate street party, the people's banquet.
0:10:50 > 0:10:54They've been doing their homework to perfect their menus.
0:10:54 > 0:10:56When I was researching this fish dish, I went to visit
0:10:56 > 0:10:58these guys that organised a street party, absolutely phenomenal.
0:10:58 > 0:11:02They brought all the community all over together.
0:11:03 > 0:11:07To make sure he's got first-hand experience of how food can unite people,
0:11:07 > 0:11:12Tim travelled to Chapel Allerton in Leeds to meet Matt Taplin.
0:11:12 > 0:11:13- Hi, Matt.- Hi, Tim.
0:11:13 > 0:11:17Last summer, he organised his own street party, having got the idea
0:11:17 > 0:11:23from The Big Lunch, a nationwide event that encourages people to cook and eat with their neighbours.
0:11:23 > 0:11:25What made you do this then, Matt?
0:11:25 > 0:11:27I'd been here for a while in the neighbourhood and still didn't know that many people.
0:11:27 > 0:11:32I thought it would be a great way to break down some barriers and people to get to know each other, really.
0:11:34 > 0:11:40Tim wants to sample the type of food they served at their street party,
0:11:40 > 0:11:45as well as trying out the fish dish he's making for the competition.
0:11:45 > 0:11:52As he prepares his fish stew, Matt and his new friends plate up their wraps, quiche and pasta salad.
0:11:52 > 0:11:55What sort of food did people appreciate more?
0:11:55 > 0:11:57There wasn't anything left!
0:11:57 > 0:11:59Brilliant. Nice one.
0:11:59 > 0:12:03I think especially like street parties, if people over complicated food,
0:12:03 > 0:12:06people were kind of hungry and they just want to fill up.
0:12:06 > 0:12:09Good, tasty food, yes.
0:12:09 > 0:12:11Were you all friends prior to this?
0:12:11 > 0:12:12No, not at all.
0:12:12 > 0:12:15We actually didn't know each other.
0:12:15 > 0:12:18That's amazing, that, isn't it, really?
0:12:18 > 0:12:20Even like the neighbours, we'd never spoken to them before.
0:12:20 > 0:12:22Now, the moment of truth.
0:12:22 > 0:12:28Will these street party veterans think his fish stew is good enough for the people's banquet?
0:12:28 > 0:12:33It's certainly fulfilled the brief in one regard - to get people talking.
0:12:33 > 0:12:34Is there some booze in there?
0:12:34 > 0:12:37Yes. A good splash of Pernod.
0:12:37 > 0:12:42I'm not a fish person. That's gorgeous. So, I'm converted.
0:12:42 > 0:12:46- You'll do for me?- I think it's quite nice that everyone's got a slightly different dish.
0:12:46 > 0:12:50Well that's it, if somebody gets a nice scallop there, it's like, where did you get that from?
0:12:50 > 0:12:54And you're back in, back into the pot, aren't you, rummaging round?
0:12:54 > 0:13:01Pleased his fish stew has gone down so well, Tim has one final surprise up his sleeve.
0:13:01 > 0:13:08I would love you guys as my guests to come to the banquet with me.
0:13:08 > 0:13:11- If you would?- Wow.
0:13:11 > 0:13:14I've got to get there first. I've got to get there and win...
0:13:14 > 0:13:16We'll come and support you, definitely.
0:13:16 > 0:13:20You've got a brilliant dish there, so really, hopefully.
0:13:20 > 0:13:23I was so competitive last year.
0:13:23 > 0:13:27Even more so now because I've invited these guys to the banquet.
0:13:27 > 0:13:29All I've got to do now is get that dish on there.
0:13:33 > 0:13:36So, Tim, did you get any good tips?
0:13:36 > 0:13:42Absolutely. It's all about, to them, it was all about community, giving and sharing.
0:13:42 > 0:13:44So I've picked up some great tips there.
0:13:44 > 0:13:46That's great, that's a great way of getting people together, isn't it?
0:13:46 > 0:13:49That's the whole point of sharing food.
0:13:49 > 0:13:55I haven't been to a street party for a long time, but hopefully I'll be going to one soon.
0:13:55 > 0:13:56SHE LAUGHS
0:13:56 > 0:14:01I think this gets really personal now, to get to the banquet, to produce your dishes for people
0:14:01 > 0:14:08that you're involved with and make sure that they can be part of this fantastic banquet for the people.
0:14:12 > 0:14:16All three chefs are hard at work, preparing their fish courses.
0:14:16 > 0:14:19They're determined to prove that their dish is ideal for
0:14:19 > 0:14:23the people's banquet, the perfect food to share and a feast for the eyes.
0:14:23 > 0:14:28Will it be Andrew's fish soup, with a toasted kipper club sandwich
0:14:28 > 0:14:31and garlic mayonnaise, served in a beautiful heated copper tureen?
0:14:32 > 0:14:36Stephanie's Kilnsey trout, presented under a smoke-filled cloche,
0:14:36 > 0:14:40with golden tea cream and Daleside batter scraps on the side?
0:14:40 > 0:14:45Or Tim's North Sea fish stew, containing 13 varieties of fish
0:14:45 > 0:14:47and shellfish, with bread and aioli?
0:14:47 > 0:14:53One of these chefs won't make it through to cook for the judges on Friday.
0:14:53 > 0:14:56But Nigel is the man they need to impress today.
0:14:56 > 0:15:00There is the elements, within all the three dishes, to deliver
0:15:00 > 0:15:04a mind-blowing dish - and let's face it, that's what we're looking for.
0:15:13 > 0:15:17In the kitchen, the chefs are hard at it with their preparation.
0:15:19 > 0:15:24Stephanie pipes her pea puree into shot glasses but Nigel wants to know
0:15:24 > 0:15:28how the various elements will go together for the final dish.
0:15:28 > 0:15:31I've got the trout under the glass dome,
0:15:31 > 0:15:34with the smoke pumped in as well.
0:15:34 > 0:15:39- Then I've got a little shot glass with pea puree and then the little bag of scraps.- Have you...
0:15:39 > 0:15:41- Scraps.- It's a really good...
0:15:41 > 0:15:46people's feel-good factor, the little bag of scraps.
0:15:46 > 0:15:49She's going to be presenting a very just-cooked
0:15:49 > 0:15:51piece of trout.
0:15:51 > 0:15:54She's got to make sure she doesn't do something that's gimmicky with
0:15:54 > 0:15:57the smoke that's not going to deliver the flavours.
0:15:57 > 0:16:02Although she seems more confident in the kitchen today, Stephanie isn't complacent.
0:16:02 > 0:16:07I think the fish course for me is the hardest of my four courses to serve.
0:16:07 > 0:16:11We'll see what happens but it really... It's going to be a tough round.
0:16:11 > 0:16:18With so many components to his dish, Tim is under enormous pressure to bring them all together on time,
0:16:18 > 0:16:21and this is leading to some elementary mistakes.
0:16:21 > 0:16:25His roasted tomatoes are crucial, as they bring sweetness to the fish
0:16:25 > 0:16:27stew, but they've not gone according to plan.
0:16:27 > 0:16:30How are you getting on, Tim?
0:16:30 > 0:16:33- Are you on schedule, do you think? - Packed full of concentration.
0:16:33 > 0:16:35Put the roast tomatoes in the oven, completely burnt them.
0:16:35 > 0:16:38Oh dear. They have got a bit of colour on them, haven't they, chef?
0:16:38 > 0:16:41I see what you mean. Probably not the best timing, either.
0:16:42 > 0:16:45He's burnt his roast tomatoes, which he spent 20 minutes on.
0:16:45 > 0:16:46That's just down the drain.
0:16:46 > 0:16:48He's got to redo them again, so immediately you're behind
0:16:48 > 0:16:50and putting yourself under more and more pressure all the time.
0:16:50 > 0:16:51Being here, I know what the pressure's like.
0:16:51 > 0:16:55It's unbelievable. I had a timer on the side of my bench.
0:16:55 > 0:16:57Why didn't I use it? I don't know. But...
0:16:57 > 0:17:00There's a lot at stake at this competition.
0:17:00 > 0:17:04Of the three chefs, Andrew seems the most calm.
0:17:04 > 0:17:10But considering the low score for his starter, there's a lot riding on the success of this one.
0:17:10 > 0:17:12I think Andrew looks much more self-assured with this dish.
0:17:12 > 0:17:17It's much more his bag, is this elaborate fish stew that he's doing.
0:17:19 > 0:17:23- It's quite spectacular... - Do you like that?
0:17:24 > 0:17:31And the effort Andrew has made with his presentation is piling even more pressure on Tim.
0:17:31 > 0:17:34I haven't brought anything quite as an elaborate as that, at all.
0:17:34 > 0:17:37- You haven't. - It looks very impressive.
0:17:37 > 0:17:44Yeah, it's possibly put me a little bit on edge but who knows what Nigel's looking for as well?
0:17:44 > 0:17:51While presentation is one of his judging criteria, Nigel will also be looking for perfectly-cooked fish, a
0:17:51 > 0:17:55difficult trick to pull off when so many varieties are being used.
0:17:55 > 0:18:00The key thing is that you don't overcook your fish. And that's not an easy thing to do with a fish stew.
0:18:00 > 0:18:07You've got to almost allow for it to rest and cook through a little bit as it sits in the soup.
0:18:09 > 0:18:11- Do you finish that with cream? - I'm going to finish it with cream.
0:18:11 > 0:18:14So we've got two big differences with both our fish stews.
0:18:14 > 0:18:18One is finished with cream and one isn't, and one's got the fish served in it and one hasn't.
0:18:18 > 0:18:21But it's not the fish stews that will be judged first today.
0:18:21 > 0:18:24It's Steph's trout dish.
0:18:24 > 0:18:27Getting the smoking right is critical to the flavour of her dish.
0:18:27 > 0:18:31Too much smoke will ruin it.
0:18:31 > 0:18:35And the potential difficulties are not lost on Tim.
0:18:35 > 0:18:39- Looks very impressive, Steph. - I know.- 100 on a banquet?
0:18:39 > 0:18:42Undeterred, she presses on.
0:18:42 > 0:18:44She spoons golden tea cream onto the pea puree,
0:18:44 > 0:18:51adding a gold leaf for a touch of luxury, then serves her batter scraps in tiny chip shop bags.
0:18:54 > 0:18:56- Are you happy?- I am, yeah.
0:18:56 > 0:18:58- Shall we dish it out?- Please do. Are you ready for this, chaps?
0:18:58 > 0:19:00Ready when you are?
0:19:00 > 0:19:04- Ta-da!- Lovely.
0:19:04 > 0:19:06OK, so...
0:19:06 > 0:19:08Looks really nice.
0:19:08 > 0:19:12And...one of those. And the scraps.
0:19:12 > 0:19:14- Right, Stephanie, shall we go and try one?- Please, yeah.
0:19:14 > 0:19:20Nigel and Steph will taste the dish in private, allowing Tim and Andrew
0:19:20 > 0:19:22the chance to see if she's pulled off another winner.
0:19:24 > 0:19:32- And?- I'm happy with the way it's cooked but there's maybe things I would have to seriously change.
0:19:32 > 0:19:34- Yeah?- Because I was under pressure there - I'll be honest with you.
0:19:36 > 0:19:38- It's very rich.- Very rich.
0:19:38 > 0:19:41Good enough for the people's banquet?
0:19:41 > 0:19:43Yes. Unless you think different!
0:19:43 > 0:19:45I think the scraps...with the piece of gold...
0:19:45 > 0:19:47I like that quirkiness as well.
0:19:47 > 0:19:49Imagine everybody at the banquet, all chatting away.
0:19:49 > 0:19:51- Absolutely. - It gets people talking, doesn't it?
0:19:51 > 0:19:55Are you perfectly happy with the degree of smoke?
0:19:55 > 0:19:58The flavour of the trout is the predominant thing.
0:19:58 > 0:20:00The way it all comes together...
0:20:00 > 0:20:02I feel it works well. Maybe I should have put a bit more tea in.
0:20:02 > 0:20:07It's also quite a strong smoke.
0:20:07 > 0:20:09- I quite like that smokiness.- Mm-hm.
0:20:09 > 0:20:12In hindsight, maybe I have slightly oversmoked it.
0:20:12 > 0:20:20I feel I cooked it well, but from the reaction of Nigel, I don't know.
0:20:20 > 0:20:26Next, Andrew puts the finishing touches to his dish.
0:20:26 > 0:20:28First, he makes his kipper club sandwich.
0:20:28 > 0:20:31I've got a bit of lime in it, a bit of coriander, to give it a bit of a twist.
0:20:31 > 0:20:35We've got the York ham. So it just gives it a bit more clout, basically.
0:20:35 > 0:20:36A bit of surf and turf.
0:20:36 > 0:20:37Nice.
0:20:38 > 0:20:44- Then he plates up his cooked scallops, lobster and samphire. - The final bits here.- Yeah.
0:20:44 > 0:20:48The... It looks like a warm seafood salad, basically.
0:20:50 > 0:20:53The "taste of the North Sea" soup is served in
0:20:53 > 0:20:58the beautiful copper tureen, ready to ladle over the seafood.
0:20:58 > 0:21:01It looks good enough to eat, to me, but that's maybe my humble opinion.
0:21:01 > 0:21:05- Are you happy? Happier? - I'm a lot, happier, yes!
0:21:05 > 0:21:06So, one or two?
0:21:06 > 0:21:10It's up to you. That's the beauty of it. It's going to stay warm.
0:21:10 > 0:21:12- You can add as much or as little... - Then keep going back to it.
0:21:12 > 0:21:14Exactly, yeah.
0:21:16 > 0:21:20So, will Nigel think Andrew has upped his game sufficiently today
0:21:20 > 0:21:25for his dish to be worthy of a place on the menu at the people's banquet?
0:21:25 > 0:21:27Happy with that?
0:21:27 > 0:21:29I am.
0:21:29 > 0:21:31I like the heat.
0:21:31 > 0:21:35Which is what I wanted. It was a bit bland at first and then...
0:21:35 > 0:21:37I added a little bit more ginger to it.
0:21:37 > 0:21:39You can taste that, maybe, coming through - sort of oriental flavours.
0:21:39 > 0:21:42Do you think it's quite big,
0:21:42 > 0:21:44for a fish course?
0:21:44 > 0:21:46I would maybe have had one of them rather than two.
0:21:46 > 0:21:49But the beauty of the sharing is you can have as little...
0:21:49 > 0:21:52- ..or as much as you want. - Andrew, are you happy with the marriage of,
0:21:52 > 0:21:58like, a luxury fish stew and then you've got this very smoky kipper on the club sandwich there?
0:21:58 > 0:22:01What I quite like is it is that sort of homely comfort feeling.
0:22:01 > 0:22:05Sometimes kipper's a bit overpowering, you know?
0:22:05 > 0:22:08And then trying to add a bit of luxury to it and tame it down a bit.
0:22:08 > 0:22:09I think that kipper's very strong.
0:22:09 > 0:22:13- Yeah, it is.- I've still got that massive, strong flavour in my mouth.
0:22:13 > 0:22:19And in your opinion, is that good enough for the people's banquet?
0:22:19 > 0:22:21I think it definitely looks like a spectacle.
0:22:21 > 0:22:26People like the plushness of lobsters, scallops, that sort of thing as well.
0:22:26 > 0:22:30You eat with your eyes and if this comes out on the table,
0:22:30 > 0:22:32to me, that looks amazing.
0:22:32 > 0:22:34This is a really good dish.
0:22:34 > 0:22:37You ought to say that a bit more, Steph, because now I'm really worried!
0:22:37 > 0:22:39Ah!
0:22:41 > 0:22:47Without even tasting Tim's dish, Andrew is convinced that his is better.
0:22:47 > 0:22:49Mine has got maybe a bit more finesse about it,
0:22:49 > 0:22:52with the lobster, the warmness of the butter beforehand...
0:22:52 > 0:22:57This one, maybe a seven, maybe an eight or even more, if possible.
0:22:57 > 0:23:03Last to plate up is Tim, who's confident that his fish stew will be the winner.
0:23:03 > 0:23:06And whilst the others have their opinions...
0:23:06 > 0:23:07I think you've nailed this one.
0:23:08 > 0:23:11..Nigel will be the final arbiter.
0:23:13 > 0:23:17You've got North Sea shellfish and fish stew.
0:23:17 > 0:23:21It does exactly what it says on the tin, Nigel. The flavour's the key.
0:23:21 > 0:23:24- So it's basically just dig in, isn't it?- Absolutely, yeah.
0:23:24 > 0:23:26That's all it is, yeah.
0:23:26 > 0:23:29Wow. Smells great, that.
0:23:34 > 0:23:38Are you comfortable that this dish represents enough theatre?
0:23:38 > 0:23:40I think it does, actually, because I think less is more.
0:23:40 > 0:23:45When the lid comes off you see all those nice colours in there, the smell...
0:23:45 > 0:23:48That's going to fill the table. Everyone's going to literally, dig in.
0:23:48 > 0:23:50A bit more rustic tomatoey soup.
0:23:50 > 0:23:54Yeah, it is. Lovely big chunks of fish. Smells good.
0:23:54 > 0:23:57- Yeah.- You've got the right balance of herbs, in your opinion?
0:23:57 > 0:24:01I didn't want to over-flavour the fish with elaborate herbs.
0:24:01 > 0:24:04I wanted it all to sing for itself.
0:24:04 > 0:24:07Tastes good. The textures are there, aren't they?
0:24:07 > 0:24:10- You've got the crunch of the bread, you've got the...- I like the...
0:24:10 > 0:24:14- Aioli...- Yeah, and the bits of fennel and celery, and whatever, through it as well.
0:24:14 > 0:24:17I want it to taste fresh. I don't want it to be too heavy...
0:24:17 > 0:24:21There's a little touch of cream in there, just to give that silkiness on the tongue as well.
0:24:21 > 0:24:23Very rich, very creamy for me.
0:24:23 > 0:24:24A lot of cream.
0:24:24 > 0:24:28I prefer it more veg-based, lighter, especially in early summertime.
0:24:28 > 0:24:31I notice that you've left all the shells in.
0:24:31 > 0:24:35I think cooking shellfish in its shell and popping it
0:24:35 > 0:24:41into the sauce itself, I think it gives it an added salty-sweetness.
0:24:41 > 0:24:44I've been there and done the elaborate, last year.
0:24:44 > 0:24:48I've stripped it completely back this time and yes, I do, and I am
0:24:48 > 0:24:52confident that this is worthy of being on the people's banquet.
0:24:52 > 0:24:56With the tastings over, and the three chefs desperate to
0:24:56 > 0:25:01add to their scores, all must now wait for Nigel's verdict.
0:25:01 > 0:25:03Did he think I oversmoked it?
0:25:03 > 0:25:05Was he happy with the balance of the tea?
0:25:05 > 0:25:08I really don't know with this.
0:25:08 > 0:25:11I'll be fairly disappointed if I don't get somewhere in the top end this time.
0:25:11 > 0:25:18It's very doable for 100 people and it ticks all the boxes and it fits the right criteria.
0:25:18 > 0:25:20My stomach feels as tight as a drum.
0:25:20 > 0:25:23Yeah, I just can't wait for the result now.
0:25:23 > 0:25:27As well as judging if each dish is the perfect food to share,
0:25:27 > 0:25:31Nigel will also score them on taste and technique.
0:25:35 > 0:25:38- A tough day? - Yeah, I think so.- Yeah.
0:25:38 > 0:25:42Stephanie, I'm going to start with you.
0:25:43 > 0:25:47The trout, inside, was cooked almost perfectly.
0:25:47 > 0:25:50Pea puree, I liked.
0:25:50 > 0:25:53And your scraps were interesting.
0:25:53 > 0:25:57But the key factor was oversmoking the trout, and that left
0:25:57 > 0:26:04a sort of rubbery exterior to the trout and for me, then, it left me a bit flat, the dish.
0:26:05 > 0:26:08Andrew.
0:26:08 > 0:26:10I liked the delicacy of the dish.
0:26:10 > 0:26:15I thought your lobster and scallops were cooked,
0:26:15 > 0:26:19and the warm salad, were cooked very well. Having said that,
0:26:19 > 0:26:24I didn't think the club sandwich worked with the soup as a combination.
0:26:24 > 0:26:29The oiliness countered some of the delicacy of the fish soup
0:26:29 > 0:26:33and there was a clashing of flavours,
0:26:33 > 0:26:36which is maybe something you could look at.
0:26:37 > 0:26:40Tim.
0:26:40 > 0:26:47I thought the dish was, in essence, a great sharing dish, and it was a good, simple approach but it sort of
0:26:47 > 0:26:53lacked depth and flavour as a bouillon, as an essence of fish.
0:26:53 > 0:26:55And, unfortunately, your fish was overcooked,
0:26:55 > 0:27:02the vegetables were overcooked, so it left me a little bit floundering.
0:27:02 > 0:27:04The scores?
0:27:04 > 0:27:06Stephanie.
0:27:10 > 0:27:11I'm going to give you six.
0:27:13 > 0:27:16Andrew.
0:27:17 > 0:27:18I'm giving you seven.
0:27:20 > 0:27:22And finally, Tim.
0:27:26 > 0:27:27I'm giving you five.
0:27:30 > 0:27:33Well done in your efforts but I still think we need to raise that bar.
0:27:33 > 0:27:35Thank you.
0:27:36 > 0:27:38It's tough, huh? It's tough.
0:27:38 > 0:27:41The thing is, what he says is hard to hear but it's true, isn't it?
0:27:41 > 0:27:43Yeah.
0:27:46 > 0:27:49So after the fish course, Andrew's winning dish sees him draw level
0:27:49 > 0:27:53with Tim on 11 but dark horse Stephanie still leads her rivals
0:27:53 > 0:27:56by two clear points, on 13.
0:27:58 > 0:27:59That's better news, yeah.
0:27:59 > 0:28:03Another point or two wouldn't have gone amiss but no, we're going in the right direction now.
0:28:03 > 0:28:07Oh, gutted. Very gutted, to be honest.
0:28:07 > 0:28:09I'll go away, I'll pick myself up,
0:28:09 > 0:28:12I'll come in again tomorrow and then off we go again.
0:28:12 > 0:28:16Nigel wants even more from us tomorrow. That's our challenge.
0:28:16 > 0:28:17- Let's rise to it.
0:28:18 > 0:28:21The main course is the dish all the chefs want to cook
0:28:21 > 0:28:25at the banquet so tomorrow the battle-lines are drawn.
0:28:25 > 0:28:26It's a competition.
0:28:26 > 0:28:29We've got a fight on our hands, so friendship goes out the window and you've got to...
0:28:29 > 0:28:32I've got to pull it out of the bag. Simple as that.
0:28:32 > 0:28:33Subtitles by Red Bee Media Ltd
0:28:33 > 0:28:37E-mail subtitling@bbc.co.uk