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