North East Fish Great British Menu


North East Fish

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The competition continues on Great British Menu and this week, three of the North East's finest chefs,

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Tim Bilton, Andrew Pern and Stephanie Moon are fighting for the chance to cook at

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the ultimate street party.

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On yesterday's programme, it was a battle for the starters

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and Stephanie flew to the top of the leaderboard with a score of seven.

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Got to keep strong. Got to keep focused.

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Got to keep pushing for the next thing.

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But for Andrew, who scored a lowly four, it was a very different story.

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Obviously, I need to start picking up some points. Hopefully, I can gather

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a bit of momentum and then get a good score at the end of the day.

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Former champion Nigel Howarth is marking them all week.

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The nerves definitely do get to you but you've just got to deliver on the day.

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Today, it's the fish course and the three dishes vying for a place at the banquet are seafood stew with

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a kipper club sandwich, oak smoked trout with golden tea cream and scraps and North Sea fish soup.

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I'm completely and utterly determined to get my fish dish on that people's banquet.

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This year's competition is all about celebrating food that brings people together.

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Dishes that are perfect to share.

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Food that creates conversation, that's what it's all about.

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If you can get a bit of spark going around the table, brilliant.

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Each chef will be seeking inspiration for their menu by

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meeting people who work tirelessly to bring their communities together, using food to foster friendships.

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-How are you finding the old tea club, do you like it?

-Excellent.

-Good reason to come out?

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We really enjoy ourselves. Absolutely.

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-Any excuse to come out and enjoy ourselves.

-We like that, don't we? Exactly. It's perfect.

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Former champion Nigel Howarth is expecting

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a lot from the chefs with their fish courses, after being a little underwhelmed by their starters.

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No Mr Average.

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I am looking for the wow factor.

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First up is Andrew Pern from Helmsley.

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A former Michelin-star holder, his reputation will be on the line if he doesn't raise his game today.

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My starter wasn't great. Fish course is one of the stronger ones.

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As long as I get that oomph of flavour, I should get more points.

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-Andrew.

-How are we doing?

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-How are you feeling today?

-All right, yes, good.

-Good.

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-What have you got for us?

-A fish soup using the North Sea produce.

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We've got some scallops, prawns, lobster and the base of the soup is going to be Scarborough wolf.

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Look at the fangs on there.

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-Wow, it has got some. Yes.

-Amazing fish.

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We've got a kipper club sandwich, which is going to be

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a little accompaniment with garlic mayonnaise.

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You think this is the right dish for the people's banquet?

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I think it's a great dish for the people's banquet.

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The wow factor of the tureen going out to the table

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and they can ladle their soup all over the luxurious shellfish.

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So Andrew is using a host of the North East's finest fish to create

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a dish that he hopes will be a real talking point.

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Scarborough wolf has a great texture, it's a great fish.

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I think that Andrew could produce a real killer dish today.

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I'm very confident for him. I hope I'm right.

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Next up is Stephanie Moon from Skipton.

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Although she's currently got the top score, she's not going to hold back with her fish course.

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I can't afford to relax.

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Those two guys want this next course to be theirs.

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This is where it starts to get tough.

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Are you on a high still?

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I am, actually. But I think today's going to be tough.

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I'm doing hot oak-smoked Kilnsey trout.

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Serving it with a tiny shot glass of pea and mint puree

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with a golden tea cream and then, a little bag of scraps.

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-When you're a kid and you have fish, chips and scraps.

-Where's the sharing part?

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The sharing part of this is everybody gets their own little bag, so you've got to hand round bags.

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The fish, I'm serving it under a glass dome with some smoke pumped

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into the dome, so the dome comes to the table, boom, and then...

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-There's theatre there as well?

-Yes, that's what I'm after.

-Right.

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So, Stephanie is hoping that marrying childhood memories with

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a bit of theatricality will give her dish the edge.

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Stephanie has done quite a lot of work on thinking how the elements of the dish come together.

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As long as she hasn't got that trout too smoky, she seems to have done her homework.

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Let's see whether that proves to be decisive on the day.

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The final competitor is Tim Bilton from Hepworth.

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He was disappointed with a score of six for his starter,

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so is going all out to reach the top of the leaderboard today.

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The pressure here on The Great British Menu is absolutely immense.

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I've got to pull myself around a little bit.

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-What have we got today, Tim?

-A North Sea shellfish and fish stew.

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Two similar ones then, have we got?

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-Aye, you see? Creeping up on the rail?

-Boss, what's Andrew doing?

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Some sort of stew, I believe. Right, just talk me through the ingredients.

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We've got some cracking John Dory.

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We've got some scallops in the shell, we'll be prepping those later.

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Nice bit of lobster, touch of luxury and we're also

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going to have a piece of bread, aioli and then the fish stew goes straight on top.

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And the theatre side of your dish?

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Lid comes off.

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-Then you get a wonderful smell of the fish and shellfish.

-So everybody digs in, that's the sharing side?

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-Absolutely, yes.

-As both Tim and Andrew are presenting such similar sounding dishes,

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the pressure is on for one of them to stand out.

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He's got lots and lots of fish in there.

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Some might say a little bit too much fish, but I'm not too concerned about the quantity of fish.

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What I am concerned about is that he executes it in a balanced manner.

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It's got to be perfect.

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In the kitchen, all three chefs get their heads down as they start the prep for their fish dishes.

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Steph carefully de-bones her trout, while the fierce-looking Scarborough woof

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that will form the base of Andrew's stew is chopped into pieces.

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Nigel won't be giving any of them an easy ride when it comes to his scores.

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I'm looking particularly for taste, so that they're not going to mask the flavours of wonderful

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raw ingredients, but I'm also looking that they're creative, that it's a sharing dish and people are going to

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really enjoy the flavours, the sharing and the participation of eating food at a banquet.

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Preparation is key to the success of these dishes and Tim, anxious to keep his score up,

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is already feeling the heat with the sheer number of fish he has to prep.

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-What did you think about the brief then, Tim?

-Yes, quite...

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Making the fish soup, it's a lot about the presentation,

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making it all look glamorous, sound glamorous.

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I think he's taken one or two chefs out of their comfort zone as well, Andrew.

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Makes them rise to the challenge even more, I would think.

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As well as the overall challenge to worry about, both Andrew

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and Tim are making their version of bouillabaisse, a French dish, using very different styles.

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I want to keep mine quite rustic, quite chunky, but I am a little bit worried.

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I know Andrew only scored a four in the last round but he can bring that back dead easy.

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After being disappointed with Andrew's lack of actual cooking in

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his starter, Nigel is now pleased to see he's pulling out all the stops.

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He knows that this is a real competition now

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and make no mistake, he's going to have to raise his game, or else.

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Two bad scores would be too much.

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Andrew has nearly 20 ingredients in his soup alone,

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and is hoping this level of complexity will impress Nigel.

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It's got a lot of powerful flavours in there, basically.

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It's trying to get these things together and get the balance right, because the kipper's

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quite a strong flavour, the wild garlic's quite a strong flavour, it's a good wow factor, basically.

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Although Stephanie is delighted to be leading the pack after the first round,

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she's well aware that Tim and Andrew are snapping at her heels.

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I think this is going to be a strong round. There's some lovely dishes.

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Tim looks really focused on it at the minute, he's really going for it.

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Tim is being uncharacteristically quiet as he prepares

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the 13 different varieties of fish and shellfish for his stew.

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You can smell the concentration in the air!

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So much so, I'm stirring yours!

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All the chefs need to concentrate, as one slip at this stage could set them back in the competition.

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Their dishes have to be perfect.

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Steph is hoping the beer-flavoured batter scraps she's making will add an element of fun and nostalgia.

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It's literally a mile from the house, this beer.

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Smells a bit fishy in here.

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Nigel is keen to sample this special local ingredient.

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Well, I thought seeing as we haven't really tried Stephanie's beer...

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-Should we give Tim any? He seems to be concentrating harder.

-Here you go, chef.

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Hey, Nigel, I know what's coming up.

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-Cheers.

-Cheers.

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This competition means so much to me, I haven't got time for

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idle chitchat and a little bit of mickey-taking.

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I've got to pull the stops out.

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With Andrew and Tim's dishes sounding so similar,

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Nigel wants to find out exactly how they will differ.

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You can see all the goodness, all the woof in there, the prawns

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in there, star anise, you've got a bit of spice in there as well.

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So you're blitzing that?

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Yes. It comes down, puree it, spoon that over at the table, with our little lobster friends here.

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Each person get the lobster,

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the scallops and the samphire, warm through, like a warm salad.

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Then at the table, whoever's in charge of the table ladles the soup over the top.

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So what are you actually doing now? Are you cooking your langoustines?

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Just blanching the langoustines off, let them cool down slightly.

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I'm going to use the tail meat out of those.

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Your fish is in the soup.

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-Everything's in.

-Everything's in. Everything.

-Get it in.

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Just been in the middle of the "fish stew wars".

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Andrew's got a lot more garnish aspects to his fish soup and as Tim said, he's just chucking it all in.

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HE LAUGHS

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What the chefs have to remember is that they're competing to create fantastic dishes

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to share at the ultimate street party, the people's banquet.

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They've been doing their homework to perfect their menus.

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When I was researching this fish dish, I went to visit

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these guys that organised a street party, absolutely phenomenal.

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They brought all the community all over together.

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To make sure he's got first-hand experience of how food can unite people,

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Tim travelled to Chapel Allerton in Leeds to meet Matt Taplin.

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-Hi, Matt.

-Hi, Tim.

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Last summer, he organised his own street party, having got the idea

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from The Big Lunch, a nationwide event that encourages people to cook and eat with their neighbours.

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What made you do this then, Matt?

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I'd been here for a while in the neighbourhood and still didn't know that many people.

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I thought it would be a great way to break down some barriers and people to get to know each other, really.

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Tim wants to sample the type of food they served at their street party,

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as well as trying out the fish dish he's making for the competition.

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As he prepares his fish stew, Matt and his new friends plate up their wraps, quiche and pasta salad.

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What sort of food did people appreciate more?

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There wasn't anything left!

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Brilliant. Nice one.

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I think especially like street parties, if people over complicated food,

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people were kind of hungry and they just want to fill up.

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Good, tasty food, yes.

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Were you all friends prior to this?

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No, not at all.

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We actually didn't know each other.

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That's amazing, that, isn't it, really?

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Even like the neighbours, we'd never spoken to them before.

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Now, the moment of truth.

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Will these street party veterans think his fish stew is good enough for the people's banquet?

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It's certainly fulfilled the brief in one regard - to get people talking.

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Is there some booze in there?

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Yes. A good splash of Pernod.

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I'm not a fish person. That's gorgeous. So, I'm converted.

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-You'll do for me?

-I think it's quite nice that everyone's got a slightly different dish.

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Well that's it, if somebody gets a nice scallop there, it's like, where did you get that from?

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And you're back in, back into the pot, aren't you, rummaging round?

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Pleased his fish stew has gone down so well, Tim has one final surprise up his sleeve.

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I would love you guys as my guests to come to the banquet with me.

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-If you would?

-Wow.

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I've got to get there first. I've got to get there and win...

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We'll come and support you, definitely.

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You've got a brilliant dish there, so really, hopefully.

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I was so competitive last year.

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Even more so now because I've invited these guys to the banquet.

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All I've got to do now is get that dish on there.

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So, Tim, did you get any good tips?

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Absolutely. It's all about, to them, it was all about community, giving and sharing.

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So I've picked up some great tips there.

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That's great, that's a great way of getting people together, isn't it?

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That's the whole point of sharing food.

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I haven't been to a street party for a long time, but hopefully I'll be going to one soon.

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SHE LAUGHS

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I think this gets really personal now, to get to the banquet, to produce your dishes for people

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that you're involved with and make sure that they can be part of this fantastic banquet for the people.

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All three chefs are hard at work, preparing their fish courses.

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They're determined to prove that their dish is ideal for

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the people's banquet, the perfect food to share and a feast for the eyes.

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Will it be Andrew's fish soup, with a toasted kipper club sandwich

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and garlic mayonnaise, served in a beautiful heated copper tureen?

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Stephanie's Kilnsey trout, presented under a smoke-filled cloche,

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with golden tea cream and Daleside batter scraps on the side?

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Or Tim's North Sea fish stew, containing 13 varieties of fish

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and shellfish, with bread and aioli?

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One of these chefs won't make it through to cook for the judges on Friday.

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But Nigel is the man they need to impress today.

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There is the elements, within all the three dishes, to deliver

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a mind-blowing dish - and let's face it, that's what we're looking for.

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In the kitchen, the chefs are hard at it with their preparation.

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Stephanie pipes her pea puree into shot glasses but Nigel wants to know

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how the various elements will go together for the final dish.

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I've got the trout under the glass dome,

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with the smoke pumped in as well.

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-Then I've got a little shot glass with pea puree and then the little bag of scraps.

-Have you...

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-Scraps.

-It's a really good...

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people's feel-good factor, the little bag of scraps.

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She's going to be presenting a very just-cooked

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piece of trout.

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She's got to make sure she doesn't do something that's gimmicky with

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the smoke that's not going to deliver the flavours.

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Although she seems more confident in the kitchen today, Stephanie isn't complacent.

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I think the fish course for me is the hardest of my four courses to serve.

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We'll see what happens but it really... It's going to be a tough round.

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With so many components to his dish, Tim is under enormous pressure to bring them all together on time,

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and this is leading to some elementary mistakes.

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His roasted tomatoes are crucial, as they bring sweetness to the fish

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stew, but they've not gone according to plan.

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How are you getting on, Tim?

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-Are you on schedule, do you think?

-Packed full of concentration.

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Put the roast tomatoes in the oven, completely burnt them.

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Oh dear. They have got a bit of colour on them, haven't they, chef?

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I see what you mean. Probably not the best timing, either.

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He's burnt his roast tomatoes, which he spent 20 minutes on.

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That's just down the drain.

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He's got to redo them again, so immediately you're behind

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and putting yourself under more and more pressure all the time.

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Being here, I know what the pressure's like.

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It's unbelievable. I had a timer on the side of my bench.

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Why didn't I use it? I don't know. But...

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There's a lot at stake at this competition.

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Of the three chefs, Andrew seems the most calm.

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But considering the low score for his starter, there's a lot riding on the success of this one.

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I think Andrew looks much more self-assured with this dish.

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It's much more his bag, is this elaborate fish stew that he's doing.

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-It's quite spectacular...

-Do you like that?

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And the effort Andrew has made with his presentation is piling even more pressure on Tim.

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I haven't brought anything quite as an elaborate as that, at all.

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-You haven't.

-It looks very impressive.

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Yeah, it's possibly put me a little bit on edge but who knows what Nigel's looking for as well?

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While presentation is one of his judging criteria, Nigel will also be looking for perfectly-cooked fish, a

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difficult trick to pull off when so many varieties are being used.

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The key thing is that you don't overcook your fish. And that's not an easy thing to do with a fish stew.

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You've got to almost allow for it to rest and cook through a little bit as it sits in the soup.

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-Do you finish that with cream?

-I'm going to finish it with cream.

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So we've got two big differences with both our fish stews.

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One is finished with cream and one isn't, and one's got the fish served in it and one hasn't.

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But it's not the fish stews that will be judged first today.

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It's Steph's trout dish.

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Getting the smoking right is critical to the flavour of her dish.

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Too much smoke will ruin it.

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And the potential difficulties are not lost on Tim.

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-Looks very impressive, Steph.

-I know.

-100 on a banquet?

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Undeterred, she presses on.

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She spoons golden tea cream onto the pea puree,

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adding a gold leaf for a touch of luxury, then serves her batter scraps in tiny chip shop bags.

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-Are you happy?

-I am, yeah.

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-Shall we dish it out?

-Please do. Are you ready for this, chaps?

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Ready when you are?

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-Ta-da!

-Lovely.

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OK, so...

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Looks really nice.

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And...one of those. And the scraps.

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-Right, Stephanie, shall we go and try one?

-Please, yeah.

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Nigel and Steph will taste the dish in private, allowing Tim and Andrew

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the chance to see if she's pulled off another winner.

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-And?

-I'm happy with the way it's cooked but there's maybe things I would have to seriously change.

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-Yeah?

-Because I was under pressure there - I'll be honest with you.

0:19:320:19:34

-It's very rich.

-Very rich.

0:19:360:19:38

Good enough for the people's banquet?

0:19:380:19:41

Yes. Unless you think different!

0:19:410:19:43

I think the scraps...with the piece of gold...

0:19:430:19:45

I like that quirkiness as well.

0:19:450:19:47

Imagine everybody at the banquet, all chatting away.

0:19:470:19:49

-Absolutely.

-It gets people talking, doesn't it?

0:19:490:19:51

Are you perfectly happy with the degree of smoke?

0:19:510:19:55

The flavour of the trout is the predominant thing.

0:19:550:19:58

The way it all comes together...

0:19:580:20:00

I feel it works well. Maybe I should have put a bit more tea in.

0:20:000:20:02

It's also quite a strong smoke.

0:20:020:20:07

-I quite like that smokiness.

-Mm-hm.

0:20:070:20:09

In hindsight, maybe I have slightly oversmoked it.

0:20:090:20:12

I feel I cooked it well, but from the reaction of Nigel, I don't know.

0:20:120:20:20

Next, Andrew puts the finishing touches to his dish.

0:20:200:20:26

First, he makes his kipper club sandwich.

0:20:260:20:28

I've got a bit of lime in it, a bit of coriander, to give it a bit of a twist.

0:20:280:20:31

We've got the York ham. So it just gives it a bit more clout, basically.

0:20:310:20:35

A bit of surf and turf.

0:20:350:20:36

Nice.

0:20:360:20:37

-Then he plates up his cooked scallops, lobster and samphire.

-The final bits here.

-Yeah.

0:20:380:20:44

The... It looks like a warm seafood salad, basically.

0:20:440:20:48

The "taste of the North Sea" soup is served in

0:20:500:20:53

the beautiful copper tureen, ready to ladle over the seafood.

0:20:530:20:58

It looks good enough to eat, to me, but that's maybe my humble opinion.

0:20:580:21:01

-Are you happy? Happier?

-I'm a lot, happier, yes!

0:21:010:21:05

So, one or two?

0:21:050:21:06

It's up to you. That's the beauty of it. It's going to stay warm.

0:21:060:21:10

-You can add as much or as little...

-Then keep going back to it.

0:21:100:21:12

Exactly, yeah.

0:21:120:21:14

So, will Nigel think Andrew has upped his game sufficiently today

0:21:160:21:20

for his dish to be worthy of a place on the menu at the people's banquet?

0:21:200:21:25

Happy with that?

0:21:250:21:27

I am.

0:21:270:21:29

I like the heat.

0:21:290:21:31

Which is what I wanted. It was a bit bland at first and then...

0:21:310:21:35

I added a little bit more ginger to it.

0:21:350:21:37

You can taste that, maybe, coming through - sort of oriental flavours.

0:21:370:21:39

Do you think it's quite big,

0:21:390:21:42

for a fish course?

0:21:420:21:44

I would maybe have had one of them rather than two.

0:21:440:21:46

But the beauty of the sharing is you can have as little...

0:21:460:21:49

-..or as much as you want.

-Andrew, are you happy with the marriage of,

0:21:490:21:52

like, a luxury fish stew and then you've got this very smoky kipper on the club sandwich there?

0:21:520:21:58

What I quite like is it is that sort of homely comfort feeling.

0:21:580:22:01

Sometimes kipper's a bit overpowering, you know?

0:22:010:22:05

And then trying to add a bit of luxury to it and tame it down a bit.

0:22:050:22:08

I think that kipper's very strong.

0:22:080:22:09

-Yeah, it is.

-I've still got that massive, strong flavour in my mouth.

0:22:090:22:13

And in your opinion, is that good enough for the people's banquet?

0:22:130:22:19

I think it definitely looks like a spectacle.

0:22:190:22:21

People like the plushness of lobsters, scallops, that sort of thing as well.

0:22:210:22:26

You eat with your eyes and if this comes out on the table,

0:22:260:22:30

to me, that looks amazing.

0:22:300:22:32

This is a really good dish.

0:22:320:22:34

You ought to say that a bit more, Steph, because now I'm really worried!

0:22:340:22:37

Ah!

0:22:370:22:39

Without even tasting Tim's dish, Andrew is convinced that his is better.

0:22:410:22:47

Mine has got maybe a bit more finesse about it,

0:22:470:22:49

with the lobster, the warmness of the butter beforehand...

0:22:490:22:52

This one, maybe a seven, maybe an eight or even more, if possible.

0:22:520:22:57

Last to plate up is Tim, who's confident that his fish stew will be the winner.

0:22:570:23:03

And whilst the others have their opinions...

0:23:030:23:06

I think you've nailed this one.

0:23:060:23:07

..Nigel will be the final arbiter.

0:23:080:23:11

You've got North Sea shellfish and fish stew.

0:23:130:23:17

It does exactly what it says on the tin, Nigel. The flavour's the key.

0:23:170:23:21

-So it's basically just dig in, isn't it?

-Absolutely, yeah.

0:23:210:23:24

That's all it is, yeah.

0:23:240:23:26

Wow. Smells great, that.

0:23:260:23:29

Are you comfortable that this dish represents enough theatre?

0:23:340:23:38

I think it does, actually, because I think less is more.

0:23:380:23:40

When the lid comes off you see all those nice colours in there, the smell...

0:23:400:23:45

That's going to fill the table. Everyone's going to literally, dig in.

0:23:450:23:48

A bit more rustic tomatoey soup.

0:23:480:23:50

Yeah, it is. Lovely big chunks of fish. Smells good.

0:23:500:23:54

-Yeah.

-You've got the right balance of herbs, in your opinion?

0:23:540:23:57

I didn't want to over-flavour the fish with elaborate herbs.

0:23:570:24:01

I wanted it all to sing for itself.

0:24:010:24:04

Tastes good. The textures are there, aren't they?

0:24:040:24:07

-You've got the crunch of the bread, you've got the...

-I like the...

0:24:070:24:10

-Aioli...

-Yeah, and the bits of fennel and celery, and whatever, through it as well.

0:24:100:24:14

I want it to taste fresh. I don't want it to be too heavy...

0:24:140:24:17

There's a little touch of cream in there, just to give that silkiness on the tongue as well.

0:24:170:24:21

Very rich, very creamy for me.

0:24:210:24:23

A lot of cream.

0:24:230:24:24

I prefer it more veg-based, lighter, especially in early summertime.

0:24:240:24:28

I notice that you've left all the shells in.

0:24:280:24:31

I think cooking shellfish in its shell and popping it

0:24:310:24:35

into the sauce itself, I think it gives it an added salty-sweetness.

0:24:350:24:41

I've been there and done the elaborate, last year.

0:24:410:24:44

I've stripped it completely back this time and yes, I do, and I am

0:24:440:24:48

confident that this is worthy of being on the people's banquet.

0:24:480:24:52

With the tastings over, and the three chefs desperate to

0:24:520:24:56

add to their scores, all must now wait for Nigel's verdict.

0:24:560:25:01

Did he think I oversmoked it?

0:25:010:25:03

Was he happy with the balance of the tea?

0:25:030:25:05

I really don't know with this.

0:25:050:25:08

I'll be fairly disappointed if I don't get somewhere in the top end this time.

0:25:080:25:11

It's very doable for 100 people and it ticks all the boxes and it fits the right criteria.

0:25:110:25:18

My stomach feels as tight as a drum.

0:25:180:25:20

Yeah, I just can't wait for the result now.

0:25:200:25:23

As well as judging if each dish is the perfect food to share,

0:25:230:25:27

Nigel will also score them on taste and technique.

0:25:270:25:31

-A tough day?

-Yeah, I think so.

-Yeah.

0:25:350:25:38

Stephanie, I'm going to start with you.

0:25:380:25:42

The trout, inside, was cooked almost perfectly.

0:25:430:25:47

Pea puree, I liked.

0:25:470:25:50

And your scraps were interesting.

0:25:500:25:53

But the key factor was oversmoking the trout, and that left

0:25:530:25:57

a sort of rubbery exterior to the trout and for me, then, it left me a bit flat, the dish.

0:25:570:26:04

Andrew.

0:26:050:26:08

I liked the delicacy of the dish.

0:26:080:26:10

I thought your lobster and scallops were cooked,

0:26:100:26:15

and the warm salad, were cooked very well. Having said that,

0:26:150:26:19

I didn't think the club sandwich worked with the soup as a combination.

0:26:190:26:24

The oiliness countered some of the delicacy of the fish soup

0:26:240:26:29

and there was a clashing of flavours,

0:26:290:26:33

which is maybe something you could look at.

0:26:330:26:36

Tim.

0:26:370:26:40

I thought the dish was, in essence, a great sharing dish, and it was a good, simple approach but it sort of

0:26:400:26:47

lacked depth and flavour as a bouillon, as an essence of fish.

0:26:470:26:53

And, unfortunately, your fish was overcooked,

0:26:530:26:55

the vegetables were overcooked, so it left me a little bit floundering.

0:26:550:27:02

The scores?

0:27:020:27:04

Stephanie.

0:27:040:27:06

I'm going to give you six.

0:27:100:27:11

Andrew.

0:27:130:27:16

I'm giving you seven.

0:27:170:27:18

And finally, Tim.

0:27:200:27:22

I'm giving you five.

0:27:260:27:27

Well done in your efforts but I still think we need to raise that bar.

0:27:300:27:33

Thank you.

0:27:330:27:35

It's tough, huh? It's tough.

0:27:360:27:38

The thing is, what he says is hard to hear but it's true, isn't it?

0:27:380:27:41

Yeah.

0:27:410:27:43

So after the fish course, Andrew's winning dish sees him draw level

0:27:460:27:49

with Tim on 11 but dark horse Stephanie still leads her rivals

0:27:490:27:53

by two clear points, on 13.

0:27:530:27:56

That's better news, yeah.

0:27:580:27:59

Another point or two wouldn't have gone amiss but no, we're going in the right direction now.

0:27:590:28:03

Oh, gutted. Very gutted, to be honest.

0:28:030:28:07

I'll go away, I'll pick myself up,

0:28:070:28:09

I'll come in again tomorrow and then off we go again.

0:28:090:28:12

Nigel wants even more from us tomorrow. That's our challenge.

0:28:120:28:16

-Let's rise to it.

0:28:160:28:17

The main course is the dish all the chefs want to cook

0:28:180:28:21

at the banquet so tomorrow the battle-lines are drawn.

0:28:210:28:25

It's a competition.

0:28:250:28:26

We've got a fight on our hands, so friendship goes out the window and you've got to...

0:28:260:28:29

I've got to pull it out of the bag. Simple as that.

0:28:290:28:32

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