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It's judgment time on Great British Menu, | 0:00:02 | 0:00:05 | |
and a place in our national finals is at stake. | 0:00:05 | 0:00:08 | |
Three of the Central Region's top chefs have been fighting it out | 0:00:08 | 0:00:12 | |
to get a dish on the menu at the People's Banquet. | 0:00:12 | 0:00:15 | |
All week, tension has been running high. | 0:00:17 | 0:00:20 | |
-Do you want me to shut up? -Yeah, that would be great, if you would. | 0:00:20 | 0:00:23 | |
And former champion Glynn Purnell | 0:00:23 | 0:00:26 | |
had to issue an unprecedented warning to one contender. | 0:00:26 | 0:00:29 | |
It's not fair that people are hitting times and you're not. | 0:00:29 | 0:00:32 | |
This is a final warning. | 0:00:32 | 0:00:34 | |
Sue Ellis scored lowest and had to leave the competition early. | 0:00:34 | 0:00:38 | |
Today, Richard Bainbridge and Aktar Islam must cook their entire menus again for the judges. | 0:00:38 | 0:00:44 | |
He's just showing off, and he's not showing off very well. | 0:00:44 | 0:00:47 | |
Not good enough. Two sauces are fantastic, but you cannot live on sauce alone. | 0:00:47 | 0:00:51 | |
Both chefs desperately want to win today. | 0:01:02 | 0:01:06 | |
The prize is a place in the Great British Menu final, | 0:01:06 | 0:01:09 | |
where the regional champions will do battle for the honour of cooking at the People's Banquet. | 0:01:09 | 0:01:14 | |
Michelin-starred Richard Bainbridge is here for the second year running, | 0:01:14 | 0:01:18 | |
but this is his first time before the judges. | 0:01:18 | 0:01:21 | |
I'm confident with my dishes, I know they're good. | 0:01:21 | 0:01:24 | |
I've got to make sure they're perfect going out. | 0:01:24 | 0:01:26 | |
Aktar Islam has scored well with his innovative take on authentic Indian cuisine, | 0:01:26 | 0:01:31 | |
but he knows he has his work cut out today. | 0:01:31 | 0:01:34 | |
Richard is an extremely talented chef and he's a quirky guy, | 0:01:34 | 0:01:38 | |
and that character comes through on his food. | 0:01:38 | 0:01:40 | |
But I've got interesting flavours and that's the angle I'm going to use. | 0:01:40 | 0:01:44 | |
Our discerning judges, Prue Leith, Matthew Fort and Oliver Peyton, | 0:01:44 | 0:01:49 | |
are looking for magnificent platters of food, | 0:01:49 | 0:01:52 | |
delicious dishes that will create a spectacle and be perfect for sharing. | 0:01:52 | 0:01:56 | |
It has to be showy, it has to look beautiful. | 0:01:56 | 0:01:58 | |
I want to see something that sort of sits on this table | 0:01:58 | 0:02:02 | |
and we all want to get our hands into it. | 0:02:02 | 0:02:04 | |
And when you DO get your hands on it, or your knife and fork, it then melts in your mouth | 0:02:04 | 0:02:09 | |
and sends your senses spinning and singing home. | 0:02:09 | 0:02:13 | |
Aktar and Richard will both cook their four courses today. | 0:02:17 | 0:02:21 | |
With two very distinctive styles, the judges may guess whose dishes are whose. | 0:02:21 | 0:02:26 | |
But they won't know for certain until they've picked a winning menu. | 0:02:26 | 0:02:30 | |
Both chefs know how much is riding on today. | 0:02:30 | 0:02:33 | |
Aktar, at this point, obviously we've got through the first hurdle. | 0:02:33 | 0:02:37 | |
-Do you think you're safe? -I do want to make it onto the banquet. | 0:02:37 | 0:02:42 | |
Glynn's done very well for our city, and he's made it onto the banquet. | 0:02:42 | 0:02:47 | |
I want to sort of keep that Brummy tradition going. | 0:02:47 | 0:02:49 | |
But now you've got a Norfolk boy trying to push you off. | 0:02:49 | 0:02:52 | |
Don't ever underestimate us Norfolk boys! | 0:02:52 | 0:02:56 | |
In the heats, Aktar's ambitious tiffin of Indian street food | 0:02:56 | 0:02:59 | |
made him late to the pass, something Richard won't let him forget. | 0:02:59 | 0:03:04 | |
I'll go up first for starter, give you a little bit of a helping hand. | 0:03:04 | 0:03:09 | |
That's so considerate of you. Thank you very much. | 0:03:09 | 0:03:12 | |
I like to think of myself as a gentleman. | 0:03:12 | 0:03:14 | |
I think I've got it in the bag, but thank you very much anyway. | 0:03:14 | 0:03:18 | |
I'll return the favour to your main course. | 0:03:18 | 0:03:20 | |
I knew there was a cocky, arrogant side of you. | 0:03:20 | 0:03:23 | |
I was waiting for it to come out, to be honest. | 0:03:23 | 0:03:27 | |
Now Richard needs to focus, as he's first up today | 0:03:33 | 0:03:36 | |
with his quirky take on an English picnic of quail | 0:03:36 | 0:03:39 | |
served in individual hampers, with a Scotch egg, | 0:03:39 | 0:03:42 | |
cheese scone and tomato vinaigrette. | 0:03:42 | 0:03:45 | |
I've just done a little tester on my Scotch egg, | 0:03:45 | 0:03:47 | |
cos Glynn was commenting about it maybe needing more cooking. | 0:03:47 | 0:03:50 | |
-Do you want to try some? -Yeah. | 0:03:50 | 0:03:52 | |
I'd say a touch too much salt. | 0:03:52 | 0:03:54 | |
Richard knows the presentation could make or break this simple dish, | 0:03:55 | 0:03:59 | |
but with time tight, a napkin has gone missing. | 0:03:59 | 0:04:02 | |
-I'm still one short. Got to be around here somewhere. -BLEEP | 0:04:02 | 0:04:07 | |
-BLEEP -I'm going to have to... | 0:04:07 | 0:04:09 | |
I've done all the possible, er... | 0:04:09 | 0:04:13 | |
You feeling the pressure, chef? | 0:04:13 | 0:04:15 | |
BLEEP | 0:04:16 | 0:04:17 | |
Richard wants everything to be perfect for the judges. | 0:04:18 | 0:04:21 | |
He's well aware he can't afford to be late. | 0:04:21 | 0:04:23 | |
Duh! They were underneath the flap. I've found them. Panic over, people. | 0:04:26 | 0:04:30 | |
You're telling me today's all about having fun. Still having fun? | 0:04:30 | 0:04:34 | |
I'll ask you after you've served your starter. | 0:04:35 | 0:04:38 | |
-Give you a hand with the boxes, chef? -Yes, please. Let's go. | 0:04:38 | 0:04:41 | |
Disaster averted, Richard gets his starter to the pass in the nick of time. | 0:04:41 | 0:04:45 | |
Lovely. Go, go, go! Away. | 0:04:45 | 0:04:48 | |
Richard gained a good score for his starter in the week, despite its simplicity. | 0:04:48 | 0:04:53 | |
What will the judges think? | 0:04:53 | 0:04:55 | |
Thank you, Prue. | 0:04:59 | 0:05:02 | |
-It's a picnic! -It's a very small picnic. | 0:05:03 | 0:05:07 | |
OLIVER LAUGHS | 0:05:07 | 0:05:08 | |
I think that's slightly disappointing. | 0:05:08 | 0:05:10 | |
-It's just a little dinky plate. -A little Scotch egg, there. | 0:05:10 | 0:05:13 | |
-Good? -Sweet, delicious pork. | 0:05:13 | 0:05:16 | |
Lovely, crunchy, slightly sandy outside. | 0:05:18 | 0:05:21 | |
Mm! That quail is delicious. | 0:05:21 | 0:05:24 | |
One of the most important things about this box is it stops you communicating with other people. | 0:05:24 | 0:05:29 | |
It's very personal to you. So you're not sharing the food. | 0:05:29 | 0:05:32 | |
But it's delicious to eat, and it's beautifully prepared. | 0:05:32 | 0:05:36 | |
It's fun and it's funny. But it isn't fabulous. And I think that's where it falls down. | 0:05:36 | 0:05:41 | |
So some praise from the judges, but hardly a resounding triumph. | 0:05:42 | 0:05:46 | |
Could it be a chance for Aktar to push ahead? | 0:05:46 | 0:05:49 | |
His complex dish includes stuffed courgette flowers, | 0:05:49 | 0:05:52 | |
pea and spinach cake, and pakora. | 0:05:52 | 0:05:54 | |
In the starter round, not only was late, but he failed to execute all the elements to a high standard. | 0:05:54 | 0:06:00 | |
Richard's hoping that Aktar will slip up again today. | 0:06:00 | 0:06:03 | |
So, how you looking, Aktar? Think you're going to be on time for this one? | 0:06:03 | 0:06:07 | |
I should be OK. | 0:06:07 | 0:06:09 | |
Tick-tock, tick-tock. Five minutes, uh? | 0:06:09 | 0:06:12 | |
-You're not TOO relaxed now, are you? -Oh, not at all, mate. | 0:06:14 | 0:06:16 | |
Aktar places his array of Indian street foods | 0:06:20 | 0:06:23 | |
into modern tiffin boxes. | 0:06:23 | 0:06:25 | |
But Richard's not finished with him yet. | 0:06:25 | 0:06:28 | |
-One minute left, chef. -OK. I'm just... | 0:06:28 | 0:06:30 | |
How are you at tying a knot in speed? | 0:06:30 | 0:06:32 | |
Maybe you should go and spend some time in the navy. | 0:06:32 | 0:06:35 | |
Aktar's not put off his stride | 0:06:37 | 0:06:39 | |
and brings his tiffin of Indian street food | 0:06:39 | 0:06:41 | |
and selection of chutneys to the pass bang on time. | 0:06:41 | 0:06:45 | |
Be careful with that. And we've got all the dips there. | 0:06:45 | 0:06:49 | |
Prue, has that presentation been elaborate enough for you? | 0:06:54 | 0:06:57 | |
-This is real sharing. -Yeah. -But it's a picnic, still. -There we go. | 0:06:57 | 0:07:01 | |
-Thank you. -It's not an unhefty first course. | 0:07:01 | 0:07:05 | |
Well, I don't know. | 0:07:05 | 0:07:07 | |
-Five bites. -Fine courgette flower. | 0:07:07 | 0:07:10 | |
I think courgette flower's nice. The flavour of it's slightly lost. | 0:07:10 | 0:07:14 | |
I don't see why we need the sauces, | 0:07:14 | 0:07:16 | |
because each of the individual items are flavoured so well. | 0:07:16 | 0:07:20 | |
You don't HAVE to have it. You can choose whether you have it. | 0:07:20 | 0:07:23 | |
I don't understand why the chef... It's like turning up to 11 on the volume. | 0:07:23 | 0:07:27 | |
The little potato cake is definitely helped by the chilli. | 0:07:27 | 0:07:31 | |
Do you know, I think this would be hugely popular. | 0:07:31 | 0:07:35 | |
It ticks all the boxes about sharing, about looking spectacular. | 0:07:35 | 0:07:39 | |
A slight query over the practicality of it all. | 0:07:39 | 0:07:43 | |
I feel slightly sorry for the chef, cos if he goes through on this, he's not just cooking one dish, | 0:07:43 | 0:07:48 | |
he's actually cooking one, two, three, four, five dishes. | 0:07:48 | 0:07:51 | |
-100 times. -..100 times, which is, as they say, a big ask. | 0:07:51 | 0:07:56 | |
So, mixed reviews for Aktar, too. | 0:07:56 | 0:07:59 | |
With three more courses to go, the field's still wide open. | 0:08:00 | 0:08:04 | |
Next up, it's the fish course. | 0:08:04 | 0:08:06 | |
Richard will again be first to the pass, | 0:08:06 | 0:08:09 | |
with '70s-inspired lobster fondue. And his nerves are starting to show. | 0:08:09 | 0:08:13 | |
Terrified about putting up my next one. My fish is my weakest. | 0:08:13 | 0:08:17 | |
Aware that he beat Richard on the fish course, | 0:08:17 | 0:08:21 | |
Aktar is keen to find out if he's upped his game. | 0:08:21 | 0:08:24 | |
-Are we going to see any changes to that fish at all? -I know my flavours are there. | 0:08:24 | 0:08:28 | |
I think the way my fish is dressed is fun, is quirky, | 0:08:28 | 0:08:31 | |
it's not over the top. Clearly, you're a fella who likes to go over the top. | 0:08:31 | 0:08:35 | |
I like to keep my feet on the ground a bit more. | 0:08:35 | 0:08:38 | |
-I'm all about impressing. I like to make the effort. -I know, I've seen your car outside. | 0:08:38 | 0:08:42 | |
HE LAUGHS | 0:08:42 | 0:08:43 | |
Lobster cooked, he pours out his fondue sauce | 0:08:44 | 0:08:47 | |
and adds a final quirky touch - some dehydrated vegetables he hopes will intrigue the judges. | 0:08:47 | 0:08:53 | |
-Which way are we going? -Just on the pass. That'd be great. | 0:08:53 | 0:08:57 | |
Thank you. | 0:08:57 | 0:08:58 | |
RICHARD SIGHS | 0:08:59 | 0:09:01 | |
'Obviously, Aktar's feeling a bit more confident, a bit more cocky, but that's spurring me on.' | 0:09:01 | 0:09:06 | |
All I want to do now is beat him. | 0:09:06 | 0:09:07 | |
It's our old friend the lobster! | 0:09:10 | 0:09:12 | |
I think I might have fallen asleep by the time this actually gets round to being served. | 0:09:13 | 0:09:18 | |
-Oh, I think it's intriguing. -Right, we dip that in there. | 0:09:18 | 0:09:21 | |
-Is this going to be incredibly messy to eat? -Very messy to eat! | 0:09:21 | 0:09:25 | |
I don't understand why we didn't get one each. | 0:09:25 | 0:09:27 | |
This is a sharing exercise, remember? | 0:09:27 | 0:09:29 | |
-This is absolutely delicious. -It IS delicious. | 0:09:29 | 0:09:32 | |
Perfect lobster. Sweet as anything. | 0:09:32 | 0:09:36 | |
-These desiccated bits, I'm not sure they add anything at all. -A chewy texture. | 0:09:36 | 0:09:40 | |
-Grit. -It's just not right, though, is it? Come on, let's be honest here. | 0:09:40 | 0:09:44 | |
-I'm just not feeling the love for this. -I don't agree. | 0:09:44 | 0:09:47 | |
This is very luxurious, very beautiful and a real treat. | 0:09:47 | 0:09:52 | |
This is so not a feast for the eyes. It's got no sense of occasion to it. | 0:09:52 | 0:09:56 | |
I wouldn't want to see a concoction like this | 0:09:56 | 0:09:58 | |
-at such an important occasion. -Do you know, I would love to see lobster, | 0:09:58 | 0:10:02 | |
because I think it's so special. And anyway, I LOVE lobster. | 0:10:02 | 0:10:05 | |
But I agree with you that he could have made that lobster look so much more dramatic. | 0:10:05 | 0:10:10 | |
So a mostly positive reaction from two of the judges. | 0:10:10 | 0:10:15 | |
Now it's Aktar's turn, and Richard knows his fish course is a strong contender. | 0:10:15 | 0:10:19 | |
He's serving a double dish of wild sea bass with coconut gravy | 0:10:19 | 0:10:23 | |
and soft-shell crabs with mango chutney. | 0:10:23 | 0:10:26 | |
While Richard's knowledge comes from training in Michelin-starred kitchens, | 0:10:26 | 0:10:30 | |
Aktar is largely self-taught, | 0:10:30 | 0:10:32 | |
and his methods have been fascinating his rivals all week. | 0:10:32 | 0:10:36 | |
You can tell that's come through tradition, family, | 0:10:36 | 0:10:39 | |
through doing and tasting and eating, | 0:10:39 | 0:10:41 | |
whereas I've been taught strict, "This is right, this is wrong". | 0:10:41 | 0:10:45 | |
It is literally from intuition. That's the thing with spices - it's a hard thing to master. | 0:10:45 | 0:10:50 | |
Richard's hoping his precision will give him the edge today | 0:10:50 | 0:10:54 | |
and Aktar's intuitive approach will let him down. | 0:10:54 | 0:10:57 | |
-I would say half-steam it and then put the spinach in. -Yeah. | 0:10:59 | 0:11:02 | |
-If you touch that, you can see it's still slightly under. -Yeah. | 0:11:02 | 0:11:05 | |
Earlier this week, this was the second course that Aktar delivered late to the pass. | 0:11:05 | 0:11:10 | |
Tick-tock, tick-tock, Aktar. Six minutes left. | 0:11:10 | 0:11:13 | |
And Richard's taking every opportunity to pile on the pressure. | 0:11:13 | 0:11:16 | |
Do you still think serving whole crabs for a banquet is fitting? | 0:11:17 | 0:11:22 | |
Yeah, everyone likes a bit of crab, I'd say. | 0:11:22 | 0:11:25 | |
I'm from Norfolk, we have some of the best crabs, but I wouldn't serve it deep-fried. | 0:11:25 | 0:11:29 | |
-It's all about this lovely batter they're in. -Yeah, delicious batter. | 0:11:29 | 0:11:33 | |
I ain't going to tell you how to cook it, mate. | 0:11:34 | 0:11:37 | |
Aktar has managed to get his sea bass to the pass on time today. | 0:11:40 | 0:11:44 | |
But have Richard's jibes rattled him? | 0:11:44 | 0:11:47 | |
Yeah, I'm feeling slightly nervy with the crab now. | 0:11:47 | 0:11:49 | |
I would have liked it to be a bit more crisp. | 0:11:49 | 0:11:52 | |
I'm hoping that's not picked up on too much. | 0:11:52 | 0:11:54 | |
The pressure got to me towards the end. | 0:11:54 | 0:11:56 | |
-Banana leaf. -Whoo! | 0:12:00 | 0:12:01 | |
Now, that's more like it. That's drama. That's theatre. | 0:12:01 | 0:12:04 | |
One problem with cooking sea bass like this is the fact | 0:12:04 | 0:12:07 | |
that it's very easy to overcook it, and I think that's what's happened. | 0:12:07 | 0:12:11 | |
I do love the sauce. I think the sauce is delicious | 0:12:11 | 0:12:14 | |
and I think it's a wonderful, a really delicious contrast to the first course. | 0:12:14 | 0:12:18 | |
Bass are not particularly good when they're large. | 0:12:18 | 0:12:21 | |
-Bass are much better when they're smaller. -That's tosh. -No, it's not. | 0:12:21 | 0:12:24 | |
I'm sorry, it is the bigger the bass, the better the bass. | 0:12:24 | 0:12:27 | |
This green mango relish is just delicious. | 0:12:27 | 0:12:31 | |
Soft-shell crab needs to be just perfect in order to eat it. | 0:12:31 | 0:12:35 | |
And it isn't. It's really a bit soggy. | 0:12:35 | 0:12:38 | |
The idea of this fish as a sharing dish is a very good idea. | 0:12:38 | 0:12:41 | |
I'm rather addicted to this stuffing. | 0:12:41 | 0:12:43 | |
The stuffing's lovely, the sauce is lovely, but the fish is flavour-free. | 0:12:43 | 0:12:47 | |
It's a slight comment on the dish when you think | 0:12:47 | 0:12:49 | |
the sauce and the relish are the best bits of it. | 0:12:49 | 0:12:52 | |
I think you could have served up an old telephone directory with those | 0:12:52 | 0:12:56 | |
and it would have been delicious. | 0:12:56 | 0:12:58 | |
And they've ALMOST rescued the fish, but not quite. | 0:12:58 | 0:13:01 | |
The idea's right, a big fish, dramatic. The cooking's not good enough. | 0:13:01 | 0:13:05 | |
Two sauces are fantastic, but you cannot live on sauce alone. | 0:13:05 | 0:13:08 | |
Back in the kitchen, it's the halfway stage, | 0:13:11 | 0:13:13 | |
and both chefs hope that they are in the lead. | 0:13:13 | 0:13:16 | |
And with two courses still to go, it's all to play for. | 0:13:16 | 0:13:19 | |
To cook at the People's Banquet was always my goal, | 0:13:19 | 0:13:22 | |
from the minute I said "Yes" to the competition to this point. | 0:13:22 | 0:13:25 | |
That is still my main goal. I just want to get there now. | 0:13:25 | 0:13:28 | |
We're here for the opportunity to cook at the People's Banquet. | 0:13:28 | 0:13:31 | |
It's very serious. It is cut-throat. | 0:13:31 | 0:13:34 | |
We're both gunning for that position. | 0:13:34 | 0:13:36 | |
Onto the main course | 0:13:36 | 0:13:38 | |
and Aktar's serving slow roasted shoulder of lamb | 0:13:38 | 0:13:41 | |
with cashew nut and caramelised onion gravy. | 0:13:41 | 0:13:44 | |
Plus three different vegetables and biryani. | 0:13:44 | 0:13:46 | |
This was his highest scoring dish during the week. | 0:13:46 | 0:13:49 | |
Every chef loves to be the big main course winner. | 0:13:49 | 0:13:52 | |
You're right, every chef wants the main course. And I'm no different. | 0:13:52 | 0:13:56 | |
-It's like the manly role, isn't it? You get main course. -You're the man. | 0:13:56 | 0:14:01 | |
Exactly, totally. | 0:14:01 | 0:14:02 | |
Now Aktar's plating up first and Richard's keeping up his campaign to unsettle him. | 0:14:02 | 0:14:06 | |
You seem a little bit stressed, rushing around. | 0:14:06 | 0:14:09 | |
Is it you're worried about getting there on time? What's the one thing | 0:14:09 | 0:14:12 | |
you think might not be ready? What are you worried out? | 0:14:12 | 0:14:15 | |
I'm just trying to get my veg and stock ready, | 0:14:15 | 0:14:17 | |
so I've left a lot to do for this course. | 0:14:17 | 0:14:20 | |
But seeing how well his lamb has turned out, | 0:14:22 | 0:14:24 | |
gives Aktar the confidence to fight back. | 0:14:24 | 0:14:27 | |
Ten minutes, I'm there, man. I'm there. I am...super super. | 0:14:27 | 0:14:33 | |
I'm in the zone. It's all working for me. It's working. | 0:14:34 | 0:14:38 | |
Aktar quickly puts the finishing touches to his lamb and brings his dish to the pass in a bullish mood. | 0:14:39 | 0:14:45 | |
Main course awaits, it's quite heavy so I bet you wish you'd been to the gym now, don't you? | 0:14:45 | 0:14:50 | |
You know, the main course went out absolutely perfect. | 0:14:50 | 0:14:54 | |
The vegetables were perfect. | 0:14:54 | 0:14:56 | |
In fact, I think it's perfect, really. I'm very happy. | 0:14:56 | 0:15:00 | |
Aktar may be pleased, but what will the judges think? | 0:15:00 | 0:15:04 | |
-I say! -Now, that's a feast for the eyes. | 0:15:07 | 0:15:10 | |
Yes, but is it a feast for the tastebuds and tummy? | 0:15:10 | 0:15:13 | |
That's the question. Does it taste good? | 0:15:13 | 0:15:17 | |
That lamb is absolutely delicious. It really is. | 0:15:17 | 0:15:20 | |
Just melts off the fork. | 0:15:20 | 0:15:22 | |
The rice is absolutely wonderfully light. | 0:15:22 | 0:15:26 | |
This is pumpkin, I think, and lentils like dahl. | 0:15:26 | 0:15:29 | |
And I'd never had thought of putting those two things together, but it's really good. | 0:15:29 | 0:15:34 | |
There's a real sense of conviviality to this dish cos you've got to pass around all the bowls | 0:15:34 | 0:15:38 | |
and try all the different things and what's in that. | 0:15:38 | 0:15:40 | |
It's a big course to come across after you've had two more and you've still got pudding to go. | 0:15:40 | 0:15:45 | |
Does it make it difficult to plan a menu that this could be the centrepoint of? | 0:15:45 | 0:15:51 | |
I think some people would feel it was a bit too homely, too unsmart. | 0:15:51 | 0:15:58 | |
I mean, it does look a great mess. | 0:15:58 | 0:16:00 | |
I think it's really fantastic for sharing. It's beautiful. | 0:16:00 | 0:16:04 | |
I don't think it's too heavy. An excellent bit of cooking. | 0:16:04 | 0:16:07 | |
So Aktar's dish is a hit on nearly all levels with the judges. | 0:16:07 | 0:16:11 | |
He's set the bar high, so will Richard's beef Wellington | 0:16:11 | 0:16:14 | |
served with cottage pie and glazed vegetables measure up? | 0:16:14 | 0:16:18 | |
It's just dawned on me, Richard, that the main course is out, | 0:16:18 | 0:16:22 | |
-I've only got one more course to go. -How many do you think -I've -got after main course? | 0:16:22 | 0:16:26 | |
You've still got your main course to go, so... | 0:16:26 | 0:16:29 | |
Aktar's talking a good game, but he's keeping close tabs on Richard, | 0:16:29 | 0:16:33 | |
who's having last-minute doubts about his beef wrapped in a brioche crust. | 0:16:33 | 0:16:37 | |
I don't even know how the meat inside is going to be. | 0:16:37 | 0:16:40 | |
You're a little bit more safer than me on this one cos you know how your meat is cooked before you serve it. | 0:16:40 | 0:16:46 | |
With mine, mine's all encased. I can just put it in the oven and just hope that it's going to come out right. | 0:16:46 | 0:16:51 | |
Richard's also worrying about the cottage pie made with ox cheeks inspired by his mother. | 0:16:51 | 0:16:57 | |
So, Richard, are we doing anything different with the cottage pie? | 0:16:57 | 0:17:00 | |
Just putting a bit more ox cheek in. | 0:17:00 | 0:17:02 | |
-OK. -Cos Glynn said about how he would have liked | 0:17:02 | 0:17:06 | |
a little bit more meat in it and a little bit more moist. | 0:17:06 | 0:17:10 | |
Richard brings his classic beef Wellington, cottage pie | 0:17:10 | 0:17:14 | |
and glazed vegetables to the pass. | 0:17:14 | 0:17:16 | |
He's hoping that one particular element of his menu will make the food stand out for the judges. | 0:17:16 | 0:17:22 | |
So, what I want you to do is put this down in front of them. | 0:17:22 | 0:17:26 | |
If somebody doesn't mind picking this up, passing it around the judges. | 0:17:26 | 0:17:29 | |
They all pull a straw each, the shortest one wins the prize | 0:17:29 | 0:17:33 | |
of putting on the chef's hat, the apron and the cloth. | 0:17:33 | 0:17:37 | |
Then they carve the beef to each other. | 0:17:37 | 0:17:39 | |
-OK? -Yes, chef. -Thank you very much. | 0:17:39 | 0:17:41 | |
I think there's more fun throughout my dishes, whereas Aktar's don't seem that fun to me. | 0:17:42 | 0:17:47 | |
They're really tasty but they ain't that fun. | 0:17:47 | 0:17:49 | |
But is it fun these judges are after? | 0:17:50 | 0:17:53 | |
"Who wants to be mother? Shortest straw". | 0:17:53 | 0:17:56 | |
Oh, that looks very short. | 0:17:56 | 0:17:59 | |
Well, I think this will certainly get a bit of conversation going. | 0:17:59 | 0:18:03 | |
Right, I'm there. I ready for the action. | 0:18:03 | 0:18:05 | |
We've had some very superior beef Wellingtons in the past on GBM. | 0:18:05 | 0:18:10 | |
This is not one of them. I don't like the beef for a start. | 0:18:11 | 0:18:15 | |
-I think the beef's a bit tough. -I disagree with Oliver, I think the beef is good. | 0:18:15 | 0:18:19 | |
Brioche, is that the right crust to put around the outside? I think it's slightly burnt. | 0:18:19 | 0:18:24 | |
I don't think he's made a very good brioche. | 0:18:24 | 0:18:26 | |
I think it was cooked a bit too fast or something because it's very hard on the outside. | 0:18:26 | 0:18:31 | |
-A bit of armour plating. -A bit of armour plating. | 0:18:31 | 0:18:34 | |
The best thing on this dish is this little ox cheek and mash. | 0:18:34 | 0:18:39 | |
The ox cheek has been really cooked down, look at that. | 0:18:39 | 0:18:43 | |
It's a melting fibrous gunge. This is essence of meat, this is. | 0:18:43 | 0:18:50 | |
-Absolutely wonderful. -That is very, very skilled cooking indeed. | 0:18:50 | 0:18:52 | |
There's not a lot of happiness about this dish is the problem. | 0:18:52 | 0:18:55 | |
It's not street party fun and frolics, is it? | 0:18:55 | 0:18:59 | |
What I want to do is settle down in the armchair, put the newspaper over my head and fall fast asleep. | 0:18:59 | 0:19:05 | |
Which isn't quite the point, I think, of the main course for this banquet. | 0:19:05 | 0:19:09 | |
With only one chance left to impress the judges, the tantalising prospect | 0:19:12 | 0:19:17 | |
of cooking at the People's Banquet is playing on both chefs' minds. | 0:19:17 | 0:19:20 | |
One course and that's it. Are you going to miss me? | 0:19:20 | 0:19:23 | |
I'm missing you already. But, don't worry, I'll invite you to the banquet! | 0:19:23 | 0:19:27 | |
Aktar will be the first to the pass again with this course, | 0:19:27 | 0:19:30 | |
his array of Indian-inspired desserts, chai panna cotta, | 0:19:30 | 0:19:34 | |
coconut sorbet, mango shirkhand and strawberry samosa. | 0:19:34 | 0:19:37 | |
If I get to the banquet, I probably won't invite you, but my heart will be thinking of you. | 0:19:38 | 0:19:43 | |
I might get you down to commis for me. But then, I'm a bit worried you won't be able to turn up on time! | 0:19:43 | 0:19:47 | |
Fortunately for Aktar, the chai panna cotta that caused him so much trouble in the heats has set today. | 0:19:47 | 0:19:54 | |
Nice to see the panna cotta standing up today. | 0:19:54 | 0:19:56 | |
Richard can't resist a final dig at his rival. | 0:19:56 | 0:20:00 | |
-Three minutes away from the pass. Last dish. -Yep. | 0:20:00 | 0:20:03 | |
Think you've done enough to beat me? | 0:20:03 | 0:20:05 | |
I don't mind, you can be honest, mate. If you think you've not done enough to beat me, that's cool. | 0:20:05 | 0:20:11 | |
Aktar is too busy trying to caramelise his mango to pay any attention. | 0:20:11 | 0:20:16 | |
Do you think you'll be able to do that for 100? | 0:20:16 | 0:20:18 | |
As he brings his dessert boxes to the pass, Aktar's feeling jittery. | 0:20:20 | 0:20:25 | |
This is a present from me to thank them as my guests. Thank you. | 0:20:25 | 0:20:30 | |
I'm so anxious. Right now, I just want to go in front of the judges | 0:20:30 | 0:20:33 | |
and I want to know what my fate is. Whether I make it through | 0:20:33 | 0:20:36 | |
or if this is the end of the road for me, I just want to know. | 0:20:36 | 0:20:39 | |
-Candy striped. -Oh! -Good heavens! | 0:20:40 | 0:20:45 | |
This looks like a little selection of Indian dishes. | 0:20:45 | 0:20:48 | |
-I'm fairly certain that is coconut. -Mmm. | 0:20:48 | 0:20:51 | |
I think this is delicious, this ice-cream. It's very fresh. | 0:20:51 | 0:20:55 | |
Oh, those strawberry inside the most delicate of pastry. | 0:20:56 | 0:21:01 | |
I have a slight problem with the texture of the panna cotta. | 0:21:01 | 0:21:05 | |
-It's quite solid. -It's a little bit too solid. | 0:21:05 | 0:21:08 | |
Sorry, everyone's being far too polite here. | 0:21:08 | 0:21:11 | |
There are four puddings here which are essentially restaurant puddings. | 0:21:11 | 0:21:15 | |
I'm sure it's from his restaurant. He's just showing off. | 0:21:15 | 0:21:18 | |
To be honest, I don't think he's showing off very well. | 0:21:18 | 0:21:20 | |
I thought it was absolutely delicious, unusual, lovely. And I like the box. | 0:21:20 | 0:21:24 | |
But I think Oliver has something about it's not a sharing pudding. | 0:21:24 | 0:21:27 | |
It is a hotel pudding. | 0:21:27 | 0:21:29 | |
Not exactly the triumphant end to his menu | 0:21:29 | 0:21:32 | |
that Aktar may have been hoping for. Can Richard take the advantage? | 0:21:32 | 0:21:36 | |
He's making '70s-inspired DIY ice-cream sundaes | 0:21:36 | 0:21:39 | |
with four different flavours of ice-cream - strawberry, vanilla, | 0:21:39 | 0:21:43 | |
chocolate and pistachio. | 0:21:43 | 0:21:45 | |
As he gets down to work, Aktar has all the time in the world to give him a taste of his own medicine. | 0:21:45 | 0:21:50 | |
This is it, this is your final chance. | 0:21:50 | 0:21:52 | |
There's nothing else you can do. After this there's no way you're going to redeem yourself. | 0:21:52 | 0:21:57 | |
-It could be the end of the road for one of us. -Are you confident? -Yeah. | 0:21:57 | 0:22:01 | |
It's just too tempting to add to Richard's anxiety. | 0:22:01 | 0:22:06 | |
Did you sharpen the jam up? | 0:22:06 | 0:22:07 | |
-Because we were talking about having something sharper. -I thought about it and then I changed my mind. | 0:22:07 | 0:22:13 | |
Obviously the vanilla is slightly sharp on the finish, but you... | 0:22:13 | 0:22:17 | |
Don't rip my dessert apart, as I'm about to put it up, mate! | 0:22:17 | 0:22:20 | |
Richard puts his strawberry compote, chocolate soil, | 0:22:22 | 0:22:25 | |
strawberry meringues and sugared nuts into pretty glasses, | 0:22:25 | 0:22:28 | |
stacks up his strawberry biscuits then brings everything to the pass. | 0:22:28 | 0:22:32 | |
Good luck, don't drop it. | 0:22:37 | 0:22:38 | |
-I think it looks like a confectioner's window. -It's beautiful, isn't it? | 0:22:42 | 0:22:46 | |
-Time to load up. -Meringues. -I quite like the combination of textures. | 0:22:47 | 0:22:52 | |
Everybody can choose their own favourite ice-creams. | 0:22:52 | 0:22:56 | |
-I love all the colours, they're so summery, aren't they? -Mmm. | 0:22:56 | 0:22:59 | |
THEY LAUGH | 0:22:59 | 0:23:01 | |
What you can see is cream fights everywhere. | 0:23:01 | 0:23:05 | |
-Mmm. -Strawberry. -Ah, strawberry. | 0:23:06 | 0:23:09 | |
I think the idea of self-assembly is quite good fun. | 0:23:09 | 0:23:12 | |
It doesn't make my heart beat faster. | 0:23:14 | 0:23:16 | |
The idea is fabulous, I love the idea of pick 'n mix, build your own pudding. | 0:23:16 | 0:23:20 | |
-What could be better? -It's terrific fun. | 0:23:20 | 0:23:23 | |
It would still be a really boring pudding. That's all it would ever amount to. | 0:23:23 | 0:23:27 | |
It's never going to be a thing of beauty. | 0:23:27 | 0:23:29 | |
It's never, ever, going to be a thing of... | 0:23:29 | 0:23:32 | |
Prue! | 0:23:32 | 0:23:33 | |
The cooking is over and all the chefs can think about | 0:23:39 | 0:23:42 | |
is whether they've done enough to get through to the next round. | 0:23:42 | 0:23:46 | |
I'm not going to lie, I'm desperate to hear my name called out | 0:23:46 | 0:23:49 | |
cos I want to get to the banquet. I can dream of me being at the banquet. | 0:23:49 | 0:23:53 | |
Richard, amazingly talented guy but, after experiencing all the courses, | 0:23:53 | 0:23:59 | |
to be honest, I don't see anything standing in my way. | 0:23:59 | 0:24:02 | |
Right, I think perhaps we ought to look at the menus. | 0:24:02 | 0:24:05 | |
In the chamber, the judges must decide which menu they think is best. | 0:24:05 | 0:24:10 | |
Richard's strategy was to be quirky, | 0:24:10 | 0:24:12 | |
fun with a touch of nostalgia. | 0:24:12 | 0:24:15 | |
Aktar took a different approach | 0:24:16 | 0:24:18 | |
and created dishes with theatre | 0:24:18 | 0:24:20 | |
that would be perfect for sharing. | 0:24:20 | 0:24:22 | |
It was very much a day of two menus, I think. | 0:24:22 | 0:24:24 | |
And we're fairly clear who cooked which. | 0:24:24 | 0:24:27 | |
I think there's a good chance that one, or even two dishes | 0:24:27 | 0:24:30 | |
from the winning menu could end up at the banquet. | 0:24:30 | 0:24:33 | |
It's interesting looking at two chefs who come from completely different journeys. | 0:24:33 | 0:24:37 | |
I don't know who I'll to vote for. | 0:24:37 | 0:24:39 | |
It's difficult, but the truth is, we have to pick the best menu to go forward to the final. | 0:24:39 | 0:24:44 | |
-One of those two menus, Oliver. Have you made up your mind? -Yes, I have. | 0:24:49 | 0:24:52 | |
-Have you made up your mind? -I have, Prue, yes. -And so have I. | 0:24:52 | 0:24:56 | |
So we will get the chefs in. | 0:24:56 | 0:24:58 | |
With all four courses tried and tested, | 0:25:00 | 0:25:03 | |
it's time for the chefs to learn their fate. | 0:25:03 | 0:25:06 | |
So, welcome, chefs. I guess you've had quite a stressful week. | 0:25:09 | 0:25:14 | |
I've enjoyed every moment of it but it was very stressful. | 0:25:14 | 0:25:18 | |
-And, Richard, how about you? -It was one of the hardest weeks in my life, to be honest. | 0:25:18 | 0:25:23 | |
We've had quite a difficult day today because there's been some great food from both of you. | 0:25:23 | 0:25:28 | |
But we do have to choose by the menu, not by the individual dishes and we have all made up our minds. | 0:25:28 | 0:25:35 | |
So, Oliver, Menu A or Menu B? | 0:25:38 | 0:25:40 | |
-Menu B. -Menu B. | 0:25:40 | 0:25:42 | |
-And Matthew? -It's Menu B for me as well. -Menu B for you too. -Yeah. | 0:25:44 | 0:25:47 | |
Well, I'm actually Menu A, but that means Menu B has won. | 0:25:49 | 0:25:54 | |
Of course, neither of you two know who is A and who is B. | 0:25:54 | 0:26:00 | |
So we had better find out. | 0:26:00 | 0:26:03 | |
Well, the chef going forward | 0:26:09 | 0:26:12 | |
to represent the Central Region | 0:26:12 | 0:26:15 | |
in the Great British Menu final will be... | 0:26:15 | 0:26:19 | |
-Good luck, mate. -Good luck. | 0:26:20 | 0:26:22 | |
-Aktar Islam. Well done, Aktar. Congratulations. -Well done. | 0:26:31 | 0:26:35 | |
Well done. | 0:26:35 | 0:26:36 | |
-Tell us how that feels? -It feels absolutely amazing. | 0:26:38 | 0:26:42 | |
To be totally honest with you, I felt I came in as a bit of an... | 0:26:42 | 0:26:46 | |
bit of an underdog to this competition. | 0:26:46 | 0:26:50 | |
So...I'm just pleased. | 0:26:50 | 0:26:53 | |
All I can say is we ate a great deal of food. | 0:26:53 | 0:26:56 | |
I think the sheer scale of eating was unusual, even by our standards. | 0:26:56 | 0:27:01 | |
It's a compliment to both of you. | 0:27:01 | 0:27:04 | |
I think, Aktar, it was your menu as a whole, not that it was entirely without fault, | 0:27:04 | 0:27:09 | |
but nevertheless I think that was what won me over. | 0:27:09 | 0:27:12 | |
The lamb was absolutely amazing. That was your knock-out dish. | 0:27:12 | 0:27:16 | |
I think the fish was overcooked, possibly you need to look at doing something to it | 0:27:16 | 0:27:22 | |
to maybe make it look a bit more dramatic. | 0:27:22 | 0:27:25 | |
Richard I must say I voted for you because I thought the skill of your cooking came through on every dish. | 0:27:25 | 0:27:31 | |
Perfectly seasoned, perfectly cooked. They were master's dishes, they really were. | 0:27:31 | 0:27:36 | |
But congratulations, Aktar, you really do deserve it and commiserations, Richard. | 0:27:36 | 0:27:40 | |
-Thank you. -It was a close call. So thank you very much indeed. | 0:27:40 | 0:27:45 | |
It's a pleasure, thank you. | 0:27:45 | 0:27:47 | |
'The comments I got from the judges,' | 0:27:51 | 0:27:53 | |
technical skill, fantastic cooking, that's enough for me right now. I'm chuffed to bits with that. | 0:27:53 | 0:27:58 | |
-Cheers, mate. -Well done. | 0:27:58 | 0:28:00 | |
-Thanks every so much, guys. Thank you. -Thank you very much. | 0:28:00 | 0:28:04 | |
I'm over the moon. Emotions I can't put into words. | 0:28:04 | 0:28:07 | |
This week has been very tough for me, I've had a lot of problems. But, finally, I've come through. | 0:28:07 | 0:28:14 | |
Next week on Great British Menu, three chefs from the South West | 0:28:15 | 0:28:19 | |
brave the kitchen, but can they take the heat? | 0:28:19 | 0:28:22 | |
-I'm ready for a fight. -I want to win, I want to get a dish to the banquet. | 0:28:25 | 0:28:28 | |
I believe I can come out on top. | 0:28:28 | 0:28:30 | |
Subtitles by Red Bee Media Ltd | 0:28:30 | 0:28:33 | |
E-mail [email protected] | 0:28:33 | 0:28:36 |