0:00:03 > 0:00:05The competition on Great British Menu is really fierce.
0:00:05 > 0:00:09The nation's top chefs are pushing themselves to the limit
0:00:09 > 0:00:11to produce spectacular food to share.
0:00:11 > 0:00:13BLEEP
0:00:13 > 0:00:16There have been highs... and lows.
0:00:16 > 0:00:18And the veteran chefs are driving them hard.
0:00:18 > 0:00:21Skill in execution is what I'm looking for.
0:00:21 > 0:00:24That's what a Great British Menu chef is all about.
0:00:24 > 0:00:28This week, three of the south-west's most ambitious chefs
0:00:28 > 0:00:29step up to the challenge.
0:00:29 > 0:00:31Returning chef John Hooker,
0:00:31 > 0:00:33keen newcomer Paul Ainsworth
0:00:33 > 0:00:36and Michelin star holder Andre Garrett
0:00:36 > 0:00:39all have their sights trained on the People's Banquet.
0:00:39 > 0:00:42Does having a Michelin star background help with this, Andre?
0:00:42 > 0:00:44The first set-piece is the starter,
0:00:44 > 0:00:48and the fight is between spring vegetables with cured pig's cheek,
0:00:48 > 0:00:50Cornish duckling with Scotch eggs
0:00:50 > 0:00:52and slow-roast pork belly.
0:00:52 > 0:00:54But there can only be one winner.
0:00:54 > 0:00:56I believe I can come out on top.
0:00:56 > 0:00:58I want to win, I want to get a dish to the banquet.
0:00:58 > 0:01:01I'm here to compete and I'm ready for a fight.
0:01:13 > 0:01:15The big challenge for the chefs this year
0:01:15 > 0:01:18is to get out into their local communities
0:01:18 > 0:01:23and find the unsung heroes who use food power to bring people together.
0:01:23 > 0:01:26The People's Banquet will celebrate their work
0:01:26 > 0:01:28and they'll be amongst the guests.
0:01:28 > 0:01:33It would be the biggest honour to actually cook for these people
0:01:33 > 0:01:36because they're people that devote their lives to these amazing causes.
0:01:36 > 0:01:40These elite chefs have to create dishes that are perfect to share.
0:01:40 > 0:01:43That looks like a real royal feast, that, doesn't it?
0:01:43 > 0:01:46Platters that will wow the guests and get people talking
0:01:46 > 0:01:48when they're served at the ultimate street party.
0:01:48 > 0:01:51Scrutinising the chefs this week is a man
0:01:51 > 0:01:54who has two Michelin stars to his name
0:01:54 > 0:01:57and recently won Restaurant of the Year.
0:01:57 > 0:02:02It's former South West Champion, Michael Caines.
0:02:02 > 0:02:06It's his scores that will determine who faces the judges on Friday.
0:02:06 > 0:02:09The challenge this year will be really difficult,
0:02:10 > 0:02:13taking them out of their comfort zone. It's not an easy challenge.
0:02:13 > 0:02:15These guys better rise to the occasion.
0:02:19 > 0:02:21Check on, four covers.
0:02:21 > 0:02:23First up is John Hooker.
0:02:23 > 0:02:26Born, bred and trained in Devon,
0:02:26 > 0:02:28he's passionate about showcasing local ingredients.
0:02:28 > 0:02:33Last year, he was narrowly beaten to the south-west title.
0:02:33 > 0:02:35Now he's back - with fire in his belly.
0:02:35 > 0:02:37I did well but I didn't do well enough.
0:02:37 > 0:02:41I have to overcome a lot more hurdles in order to truly shine
0:02:41 > 0:02:42in this year's competition.
0:02:42 > 0:02:45His strategy is to stick with his personal style
0:02:45 > 0:02:49of putting his stamp on British staples.
0:02:49 > 0:02:51To him, it's a sure-fire recipe for success.
0:02:51 > 0:02:54The traditional values, family service,
0:02:54 > 0:02:56people brought together with the food
0:02:56 > 0:02:58with great, big, bold flavours.
0:03:00 > 0:03:03- Hi, John.- Hello.
0:03:03 > 0:03:05My starter, I'm doing a slow-roast pork belly
0:03:05 > 0:03:08with a salad of summer and spring vegetables
0:03:08 > 0:03:10- and I've got some Coppa ham from Cornwall.- Oh, yeah.
0:03:10 > 0:03:14I'll bake that up with some honey, crisp it up, serve that with it.
0:03:14 > 0:03:17And then I've got some apples, I'm doing pickled apple.
0:03:17 > 0:03:19I'm also doing pickled apple puree.
0:03:19 > 0:03:22What's the inspiration behind this sharing platter?
0:03:22 > 0:03:24It's all about a family service.
0:03:24 > 0:03:27The food inspiring people, bringing people together at the table.
0:03:27 > 0:03:31Obviously, I can see you're raring to go. Confident as ever.
0:03:31 > 0:03:33- No pressure! - No pressure at all.
0:03:33 > 0:03:36So John's gone for a hearty starter
0:03:36 > 0:03:39packed with some of the South West's finest ingredients.
0:03:39 > 0:03:43But is his slow-roasted belly of pork with mustard, apple and pickles
0:03:43 > 0:03:46the best way to begin a banquet?
0:03:46 > 0:03:49John's got to prove to me that this dish isn't their main course
0:03:49 > 0:03:52and that it's a delicate, well-balanced starter.
0:03:52 > 0:03:53Quite a challenge.
0:03:53 > 0:03:56Main course away, one veg, one pork du jour.
0:03:56 > 0:03:58Oui!
0:03:58 > 0:04:01Next up is Michelin-starred Andre Garrett.
0:04:01 > 0:04:04He was classically trained in London and Paris
0:04:04 > 0:04:08but is confident he can make his style work for a street party.
0:04:09 > 0:04:13I had to think very much outside the box.
0:04:13 > 0:04:17Completely different to what I might cook normally in a restaurant.
0:04:17 > 0:04:19Andre grew up in Bath
0:04:19 > 0:04:22but is now Head Chef at London's Galvin at Windows.
0:04:22 > 0:04:26He's hoping to draw on his French culinary training
0:04:26 > 0:04:28to answer this year's brief.
0:04:28 > 0:04:32I looked a lot at the old classical way of cooking,
0:04:32 > 0:04:35back to Escoffier days and the great French dishes
0:04:35 > 0:04:39and you had that sharing idea.
0:04:41 > 0:04:44Andre is taking this competition very seriously.
0:04:44 > 0:04:47Hey, Andre. What's the dish you're cooking for me?
0:04:47 > 0:04:51A cocotte of spring vegetables with a Wiltshire-cured pork cheek and mini-brioche.
0:04:51 > 0:04:54So vegetables-wise, got some asparagus...
0:04:54 > 0:04:57I'm trying to use the best of what the spring has got.
0:04:57 > 0:04:59I've got asparagus, radish, lettuce.
0:04:59 > 0:05:02I want to bring that whole spring time together
0:05:02 > 0:05:05and then I've looked at my Wiltshire-cured pork cheeks.
0:05:05 > 0:05:08I've pre-cured these, then I slow-cook them like a ham.
0:05:08 > 0:05:11I'm hoping to bring that idea of sharing to the table
0:05:11 > 0:05:13and everyone rip in, talking points.
0:05:13 > 0:05:17Like John, Andre is using pork but he's keeping it light
0:05:17 > 0:05:20with his French-style vegetable stew served with brioche.
0:05:20 > 0:05:23He's sure the fresh, clean flavours will be a winner
0:05:23 > 0:05:26but Michael's got some serious concerns.
0:05:26 > 0:05:30Andre's dish is very humble and simplistic in its concept,
0:05:30 > 0:05:33and I just hope it's got that theatre and excitement
0:05:33 > 0:05:36in its presentation that we're looking for.
0:05:36 > 0:05:40I'm going to go one monkfish, one lamb, one cod, one beef.
0:05:40 > 0:05:43The last competitor is Paul Ainsworth.
0:05:43 > 0:05:46Trained under Gary Rhodes and Marcus Wareing,
0:05:46 > 0:05:48he then struck out with his own restaurant,
0:05:48 > 0:05:50Number 6 in Padstow, Cornwall.
0:05:50 > 0:05:55It's his first time in the competition and he's aiming high.
0:05:55 > 0:05:58It would mean the world to me to have a dish on the People's Banquet.
0:05:58 > 0:06:01It would really show people what I can do.
0:06:01 > 0:06:06Paul's trademark is simple, quirky cooking with a sense of fun.
0:06:06 > 0:06:10I think the best way is leaving you wanting more.
0:06:10 > 0:06:14Not kind of full up like... Cor, push it away, but wanting more.
0:06:14 > 0:06:17OK, service. Go, please.
0:06:19 > 0:06:23- Hi, Paul.- Hi, Michael. How are you? - So tell me,
0:06:23 > 0:06:25what's the dish you're putting on today?
0:06:25 > 0:06:28I'm going to be showcasing Cornish duck.
0:06:28 > 0:06:31And then just giving it a really nice spring salad
0:06:31 > 0:06:34of asparagus, radishes, spring onion and cucumber.
0:06:34 > 0:06:37A little poached rhubarb and some little pancakes.
0:06:37 > 0:06:40Alongside that, I'm doing little Scotch eggs.
0:06:40 > 0:06:42What was the inspiration behind this dish?
0:06:42 > 0:06:44I just wanted to pick family favourites
0:06:44 > 0:06:49that are just great to graze, share and get stuck in and stuff.
0:06:49 > 0:06:53Paul's using British ingredients but serving them in a Chinese style.
0:06:53 > 0:06:56But while his duckling with asparagus, rhubarb,
0:06:56 > 0:06:59pancakes and smoked duck Scotch eggs might be witty,
0:06:59 > 0:07:00he's also taking a big risk.
0:07:00 > 0:07:02Paul's dish sounds fun.
0:07:02 > 0:07:05He's taking the inspiration from the takeaway scenario
0:07:05 > 0:07:08where you have the crispy duck in the pancakes,
0:07:08 > 0:07:10but he's given a modern twist on it.
0:07:10 > 0:07:14He has to make sure he executes it so it doesn't taste like a takeaway.
0:07:20 > 0:07:23As the three contenders get cracking with their prep,
0:07:23 > 0:07:26returning chef John seizes an early opportunity
0:07:26 > 0:07:29to put the wind up his rivals.
0:07:29 > 0:07:32- You boys feeling the pressure - Yes, I'm feeling the pressure.
0:07:32 > 0:07:37- More from you, though. - It's not about doing it previously, it's about the food.
0:07:37 > 0:07:42It's important someone from the south-west is there, we've got a strong chance this year.
0:07:42 > 0:07:46But to be in with a chance, they must withstand Michael's scrutiny.
0:07:46 > 0:07:49I'm feeling a lot of pressure, cooking for Michael, I must say.
0:07:49 > 0:07:52When he starts scoring, that's when you feel the pressure.
0:07:55 > 0:07:58John's been here before so he's got the upper hand.
0:07:58 > 0:08:01It will be a good challenge, I'm looking forward to it.
0:08:01 > 0:08:04Andrew's quietly getting on with his pig's cheeks,
0:08:04 > 0:08:05while Paul's starting his stock
0:08:05 > 0:08:09and Michael's on the lookout for the slightest mistake.
0:08:10 > 0:08:15Both John and Andre have chosen pork for their starters
0:08:15 > 0:08:16which just adds to the rivalry.
0:08:16 > 0:08:21- How's that pork belly? Up on time? - Let's hope it renders in time.
0:08:21 > 0:08:23Good cheffy dish, that's why you've chosen it.
0:08:23 > 0:08:26Andre might have a Michelin star,
0:08:26 > 0:08:30but he knows that John's previous experience of the competition
0:08:30 > 0:08:32could well give him the edge.
0:08:32 > 0:08:33Meanwhile, across the hobs,
0:08:33 > 0:08:36the other newcomer, Paul, has made a start on his duck.
0:08:36 > 0:08:41He's ambitious and keen to impress, but has he taken on too much?
0:08:41 > 0:08:45Paul's got a lot going on there, but that's going to be his challenge,
0:08:45 > 0:08:48how all of the elements come together to create one dish.
0:08:54 > 0:08:57The chefs are well underway with their starters.
0:08:57 > 0:08:59But one of them has taken his eye off the ball
0:08:59 > 0:09:02and the smell of burning fills the kitchen.
0:09:05 > 0:09:08John's furious with himself.
0:09:08 > 0:09:10- BLEEP.- Burnt my ham.
0:09:10 > 0:09:13- You've burnt the ham? Oh,- BLEEP.
0:09:19 > 0:09:21Johnny burnt his ham.
0:09:21 > 0:09:24Sod's Law you do it as soon as Michael comes in,
0:09:24 > 0:09:26there's a big waft of smoke.
0:09:26 > 0:09:27What's going on?
0:09:27 > 0:09:30It's been in a bit too long, Chef. Caught me out.
0:09:30 > 0:09:32I've got time to get more in.
0:09:32 > 0:09:35It's not just the mishap that has Michael concerned.
0:09:35 > 0:09:38Listen, I'm a bit worried about your dish.
0:09:38 > 0:09:41Is it not a bit hearty? More of a main course than a starter, John?
0:09:41 > 0:09:44The lightness of the salad is going to cut through everything.
0:09:44 > 0:09:46Those little pockets of flavour,
0:09:46 > 0:09:49with the crackling, will marry it all altogether.
0:09:49 > 0:09:51I'm looking forward to that crunch, without the burnt...
0:09:51 > 0:09:53Good man, thank you.
0:09:53 > 0:09:55It just reminds me of last year, a little bit,
0:09:55 > 0:09:57where he's easily distracted.
0:09:57 > 0:10:00Whereas with Andre, he's very focused,
0:10:00 > 0:10:02and Paul, on what they're doing.
0:10:02 > 0:10:04Technically, he's going to have to raise his game.
0:10:04 > 0:10:06Those two other guys are really sharp.
0:10:06 > 0:10:09John's cooking skill is under the microscope.
0:10:09 > 0:10:13But to really shine in this contest, he must also prove he's mastered the brief.
0:10:13 > 0:10:17He's looked to his own past to inspire his ideal sharing menu.
0:10:17 > 0:10:21John's passion for good food dates back to childhood days
0:10:21 > 0:10:24in the Devonshire countryside.
0:10:24 > 0:10:25On the way to my grandad's farm now.
0:10:25 > 0:10:28It would always be a great experience around,
0:10:28 > 0:10:30with all of my cousins, all of the family.
0:10:30 > 0:10:34At the end of it, we'd always have a great, huge meal and put the world to rights.
0:10:34 > 0:10:36John learned to cook with his gran,
0:10:36 > 0:10:40and to manage a smallholding with his grandad.
0:10:40 > 0:10:43It was a hands-on education in food production.
0:10:43 > 0:10:46- We used to milk the cows... - In that bottom corner.
0:10:46 > 0:10:49The cow would be tied up by the neck.
0:10:49 > 0:10:51That's where the cow was, down the bottom corner.
0:10:51 > 0:10:54I remember that milking stool.
0:10:54 > 0:10:59You were the best milker. You had the most strength in your hands, and that's what made the best cream.
0:10:59 > 0:11:02I remember trying to keep the dung out of the bucket.
0:11:02 > 0:11:06And trying not to get kicked off the stool by the cow.
0:11:06 > 0:11:09The fresh produce went straight into big, family meals,
0:11:09 > 0:11:12with everyone sharing and talking at once.
0:11:12 > 0:11:14That's where I feel inspired,
0:11:14 > 0:11:16from living off the land, farming the land.
0:11:16 > 0:11:20Living off the land is living well.
0:11:20 > 0:11:25John inherited a skill from his gran that's perfect for this year's competition.
0:11:25 > 0:11:29How to adapt dishes when lots of people show up for dinner.
0:11:31 > 0:11:32She'd do it in a snap.
0:11:32 > 0:11:35I can draw on those experiences I had as a child,
0:11:35 > 0:11:38to bring that to the table for my Great British Menu.
0:11:40 > 0:11:43Back in the kitchen, John needs to use every trick in the book
0:11:43 > 0:11:47to get his pork belly starter back on track.
0:11:47 > 0:11:50His rivals include classically trained Andre,
0:11:50 > 0:11:54the only one of the three chefs to hold a coveted Michelin star.
0:11:54 > 0:11:56But hard at work on his ambitious duck dish,
0:11:56 > 0:11:59newcomer Paul refuses to be fazed by Andre's awards.
0:11:59 > 0:12:04Do you think having a Michelin-star background helps with this sort of thing, Andre?
0:12:04 > 0:12:06I knew that Michelin star chestnut would come out.
0:12:06 > 0:12:09Obviously, there's pressure on me.
0:12:09 > 0:12:11He's a three-star boy, you've only got one.
0:12:11 > 0:12:15Paul did work under a three-star chef in Paris.
0:12:15 > 0:12:17I was washing up when I was there.
0:12:17 > 0:12:18Just pot wash, was it?
0:12:18 > 0:12:20Does that count, does it?
0:12:20 > 0:12:22They're all giving as good as they get,
0:12:22 > 0:12:25and that adds to the pressure there're under.
0:12:25 > 0:12:27I'd forgotten how intense it is.
0:12:27 > 0:12:32It's full on, especially cooking against the calibre of Paul and Andre.
0:12:32 > 0:12:34Now they all need to concentrate,
0:12:34 > 0:12:37as they're being watched like a hawk by Michael.
0:12:37 > 0:12:42He's concerned that Andre's classic style may be missing the mark.
0:12:42 > 0:12:47Andre, one of the things I was really curious to understand is the presentation.
0:12:47 > 0:12:50Obviously, pork cheek is going to be separate in a bowl, is it?
0:12:50 > 0:12:53I'm putting some pork cheek diced into the broth.
0:12:53 > 0:12:56- And there's going to be some on a little plate...- Oh, I see.
0:12:56 > 0:13:00Some little pea shoots, just to give it a little bit of an elegant touch.
0:13:00 > 0:13:03So you're confident yours is more suited as a starter?
0:13:03 > 0:13:05As a starter I think, yeah.
0:13:05 > 0:13:08The risk is, maybe, it isn't risky enough.
0:13:08 > 0:13:11Maybe the creativity's going to be somewhat subdued
0:13:11 > 0:13:15compared to some of the other dishes going on. But, hey, who knows?
0:13:15 > 0:13:19All the chefs have had to stretch their creativity to the limit this year
0:13:19 > 0:13:23to dream up dishes worthy of our street party celebration.
0:13:23 > 0:13:27And Andre's quest for ideas took him back to his Somerset roots.
0:13:27 > 0:13:30He grew up in Bath, where his grandmother worked as maitre d'
0:13:30 > 0:13:33at the prestigious Pump Room.
0:13:33 > 0:13:36Here I am again. When we were children, we always used to come in the kitchen.
0:13:36 > 0:13:40I remember this very big, old, grand kitchen, all the chefs in tall, white hats
0:13:40 > 0:13:43and big stock pots boiling away, and I can remember
0:13:43 > 0:13:46standing here with my mum and I was totally transfixed on all the chefs,
0:13:46 > 0:13:50and all this busy time and bubbling stockpots, and that got me into cooking.
0:13:50 > 0:13:53Having been introduced to cooking in lavish kitchens
0:13:53 > 0:13:56and serving palatial dining rooms,
0:13:56 > 0:14:00it's hardly surprising that Andre became a very upmarket chef.
0:14:00 > 0:14:02His mum joined him at the Pump Room
0:14:02 > 0:14:05to share some family memories.
0:14:05 > 0:14:07- So who's this?- It's Granny.
0:14:07 > 0:14:11She was a bit like you, very fussy about her job.
0:14:11 > 0:14:13Everything had to be spick and span.
0:14:13 > 0:14:15That's 1930 to 1950.
0:14:15 > 0:14:17Look at the palms there.
0:14:17 > 0:14:20That was just how it was.
0:14:20 > 0:14:24So this one here reminds me of the banquet that we're cooking for.
0:14:24 > 0:14:27- I can see. - Very grand and big entrance.
0:14:27 > 0:14:31Are you going to do something spectacular like that?
0:14:31 > 0:14:32I have to try to.
0:14:32 > 0:14:37I want my dish to come to the table and suddenly everyone becomes quiet,
0:14:37 > 0:14:40there's an expectation and suddenly, "What's that? What's that?"
0:14:43 > 0:14:45Back in the kitchen,
0:14:45 > 0:14:48Andre's all cool efficiency as he prepares his brioche.
0:14:48 > 0:14:51And John's trying hard to recover from his difficult start.
0:14:51 > 0:14:54But Paul's struggling to stay on schedule.
0:14:54 > 0:14:58Getting on all right with your mis-en-place, Chef? Not too much to do? Cracking on?
0:14:58 > 0:15:01You seem very confident there, John.
0:15:01 > 0:15:03Give you a hand, yeah?
0:15:03 > 0:15:05I'll peel your carrots, Chef.
0:15:05 > 0:15:08Paul's got a lot going on. He has to slow-cook this duck,
0:15:08 > 0:15:12but I don't want that skin to be rubbery and inedible.
0:15:12 > 0:15:14I'd like that to be crispy and delicious.
0:15:14 > 0:15:18Bit concerned, you've gone for a soft skin rather than crispy skin?
0:15:18 > 0:15:21Yeah, it's going to be like a glaze going all the way round.
0:15:21 > 0:15:23- Back through the oven?- Yeah.
0:15:23 > 0:15:25- Hoping to get a bit of texture on that?- Yeah.
0:15:25 > 0:15:29Paul's also looked to his own family for inspiration for his feast.
0:15:29 > 0:15:31He travelled from Padstow to Southampton
0:15:31 > 0:15:33to meet his parents at his childhood home
0:15:33 > 0:15:36which they used to run as a bed and breakfast.
0:15:36 > 0:15:38Brings some memories back, coming here.
0:15:38 > 0:15:40You'd cook in the evening for the guests,
0:15:40 > 0:15:42but you AND Mum cooked.
0:15:42 > 0:15:44- That's right.- That was nice.
0:15:44 > 0:15:48Growing up here really made it clear how food can bring people together.
0:15:48 > 0:15:52Paul's mum comes from the Seychelles, so he learned Creole cookery too.
0:15:52 > 0:15:57Dad says you've told him that I get all my flair and everything from you
0:15:57 > 0:16:00and, basically, all the bad stuff is from him.
0:16:00 > 0:16:03I never said that. I just do the foreign stuff.
0:16:03 > 0:16:05Ah, right, the foreign stuff.
0:16:05 > 0:16:06I didn't say anything else.
0:16:06 > 0:16:09Eating with guests in the B&B, along with his family,
0:16:09 > 0:16:11played a big role in his upbringing.
0:16:11 > 0:16:13Laughing, joking, having fun.
0:16:13 > 0:16:17The joy of sharing good food inspired Paul to become a chef
0:16:17 > 0:16:21and is now driving him on towards the banquet.
0:16:21 > 0:16:23I've just got to give it my best shot.
0:16:23 > 0:16:26I am going to be pushing myself to the limit.
0:16:28 > 0:16:33Three top chefs from the south-west are creating perfect starters to share,
0:16:33 > 0:16:36which they hope will cause a stir at the People's Banquet.
0:16:36 > 0:16:39Paul's banking on his quirky riff on a Chinese takeaway,
0:16:39 > 0:16:41based on Cornish duckling.
0:16:41 > 0:16:42Andre thinks he's onto a winner
0:16:42 > 0:16:46with his light, French-style spring veg with cured pig's cheek.
0:16:46 > 0:16:49And John's pinning his hopes on the big, bold flavours
0:16:49 > 0:16:51of slow roast pork belly.
0:16:51 > 0:16:55They're all desperate to convince former champion Michael Caines
0:16:55 > 0:16:57that their dish meets the brief best.
0:16:57 > 0:17:00There's a real element of competition starting to emerge.
0:17:00 > 0:17:03They know this is a competition, and they'll be pushed all the way.
0:17:08 > 0:17:12Cooking is well underway and the pressure is on.
0:17:12 > 0:17:16John knows that having burnt his ham earlier, he can't afford another mistake.
0:17:16 > 0:17:20While Paul's juggling the many elements of his high-risk duck dish.
0:17:20 > 0:17:23It's only Andre who appears to be quietly confident
0:17:23 > 0:17:24and keeping a cool head.
0:17:24 > 0:17:27Guys, you've gone for two quite big dishes.
0:17:27 > 0:17:29The whole pork belly, you've got duck.
0:17:29 > 0:17:30Both very big dishes.
0:17:30 > 0:17:33Just wondering if people will get full up?
0:17:33 > 0:17:38With mine, I'm imagining eight to ten people tucking into this,
0:17:38 > 0:17:41so when you eat it like that, you're only going to have...
0:17:41 > 0:17:43The pancakes are very, very dainty.
0:17:43 > 0:17:47Who knows? I may have got it completely wrong.
0:17:47 > 0:17:50With you doing a light broth, with your Bath chaps,
0:17:50 > 0:17:53that is a nice, light starter but mine eats very lightly as well.
0:17:53 > 0:17:59It's complemented, the flavour's balanced, so I'm not worried about my dish.
0:18:01 > 0:18:05With tension rising in the kitchen, John will be first
0:18:05 > 0:18:07to serve his dish to Michael.
0:18:07 > 0:18:10Then, disaster threatens.
0:18:10 > 0:18:11BLEEP
0:18:13 > 0:18:15BLEEP
0:18:16 > 0:18:18Costly mistakes by John at this late stage
0:18:18 > 0:18:22could give the other chefs an advantage.
0:18:24 > 0:18:26Catastrophe averted,
0:18:26 > 0:18:31John starts plating up his platter with dabs of broccoli puree.
0:18:31 > 0:18:35He knows that superb presentation could win him points,
0:18:35 > 0:18:37so he carefully arranges his salad and pickles
0:18:37 > 0:18:39before slicing up the pork belly.
0:18:41 > 0:18:42Sorry, boss.
0:18:44 > 0:18:45Here we are, boys.
0:18:45 > 0:18:47First course up.
0:18:47 > 0:18:50Do you think this will get people talking round the table,
0:18:50 > 0:18:52with regards to engaging them?
0:18:52 > 0:18:53Yeah, I think so.
0:18:53 > 0:18:56It looks effective with the presentation. I'm relieved.
0:18:56 > 0:18:59Thanks, boys. Over to you boys!
0:18:59 > 0:19:00Over to me, more to the point.
0:19:00 > 0:19:03Yeah. The proof's in the pudding!
0:19:03 > 0:19:07From the start, Michael's been worried that pork belly
0:19:07 > 0:19:09is too heavy to kick off a banquet.
0:19:09 > 0:19:12Can John convince him his fears are unfounded?
0:19:12 > 0:19:15So just remind me, any inspiration behind this?
0:19:15 > 0:19:18It's all about the pork belly, it's a visual spectacle to the eye
0:19:18 > 0:19:21which then can be enjoyed with the little pockets of flavour
0:19:21 > 0:19:24from the pork belly, the acidity from the salad
0:19:24 > 0:19:27and then carrying it all through with the two purees.
0:19:27 > 0:19:31Do you think that visual element has transferred into the presentation?
0:19:31 > 0:19:34Yeah, not totally perhaps, but in a banquet,
0:19:34 > 0:19:35I think I've nailed it.
0:19:35 > 0:19:36What do you think?
0:19:36 > 0:19:38I think it's nice as it is, for four,
0:19:38 > 0:19:40but I'm a bit worried if it's for ten.
0:19:40 > 0:19:44Just in my opinion, it doesn't look like what I perceive to be
0:19:44 > 0:19:46getting in and sharing.
0:19:46 > 0:19:49The pork smell, the aroma coming through, is nice.
0:19:49 > 0:19:51The key is getting crackling right.
0:19:51 > 0:19:53If that's soft, the textures are all wrong.
0:19:53 > 0:19:56Do you think you need the ham on the plate?
0:19:56 > 0:19:59I like the smokiness it brings.
0:19:59 > 0:20:02Not got enough of that in the crackling itself?
0:20:02 > 0:20:04This one is a broccoli puree.
0:20:04 > 0:20:07I don't know if that's gone cold, or he intends to serve it warm.
0:20:07 > 0:20:10I think he intends to serve that cold
0:20:10 > 0:20:13because this is cold, here.
0:20:13 > 0:20:15I'll be distraught if I don't get a good score.
0:20:15 > 0:20:17I executed everything how I wanted it.
0:20:17 > 0:20:19I need to give myself a little head start.
0:20:20 > 0:20:26Andre is going to plate up next, so Paul has to sweat a little longer.
0:20:26 > 0:20:27He's seasoning his cocotte
0:20:27 > 0:20:31with a generous grinding of black pepper and coarse sea salt.
0:20:33 > 0:20:38Andre? Just seen the, er, first dish go up.
0:20:38 > 0:20:39Any added pressure?
0:20:39 > 0:20:42We're all individuals, all doing something different.
0:20:42 > 0:20:44I think it's very good. We'll see.
0:20:44 > 0:20:48So, still quietly confident then, that your dish has got the edge?
0:20:48 > 0:20:52Not sure I'd say that!
0:20:52 > 0:20:55As the moment of truth approaches, Andre takes his mini brioche
0:20:55 > 0:20:59out of the oven and arranges them in a rustic bread crock.
0:20:59 > 0:21:05Finally, he dishes up his spring vegetable stew into individual bowls.
0:21:05 > 0:21:09But there's no sign of a spectacular sharing platter.
0:21:09 > 0:21:12- OK.- Happy?- Yeah.
0:21:14 > 0:21:17I've got a tray here, let's get this on
0:21:17 > 0:21:20and then we can take that through.
0:21:20 > 0:21:23Will the Michelin-starred chef trounce his rivals
0:21:23 > 0:21:25with his refined, broth-style starter?
0:21:25 > 0:21:27Or has Andre played it too safe
0:21:27 > 0:21:30by sticking to tried-and-tested restaurant classics?
0:21:30 > 0:21:34You're happy that you've got enough flavours coming through?
0:21:34 > 0:21:37In the actual bouillion and the vegetables itself, are you?
0:21:37 > 0:21:40Yeah, I wanted that natural, individual flavour profile.
0:21:40 > 0:21:43- Mm-hm.- I wanted the carrot to taste of a carrot,
0:21:43 > 0:21:46- the asparagus to taste of asparagus. - It smells so fresh.
0:21:46 > 0:21:48Yeah, that's beautiful. Nice.
0:21:48 > 0:21:52So far, they're impressed. Will they find any faults?
0:21:52 > 0:21:55- Rich with the butter. - Seasoned to the max as well.
0:21:55 > 0:21:59It might be over-seasoned if you were going to eat the whole thing.
0:21:59 > 0:22:01Yeah.
0:22:01 > 0:22:03You're happy with the seasoning here?
0:22:03 > 0:22:06Might be a little too much salt.
0:22:06 > 0:22:09The ham itself, you feel there's enough in there to come through,
0:22:09 > 0:22:12- the spirit of this? - Yeah, I think so, yeah.
0:22:12 > 0:22:16I think it needs more pork. Maybe in larger pieces, I don't know.
0:22:16 > 0:22:18- Something to get your teeth into. - Yep.
0:22:18 > 0:22:21It's more of a garnish than a main element.
0:22:21 > 0:22:24Andre can do no more. He won't find out till later
0:22:24 > 0:22:27if his Michelin credentials have earned him top marks.
0:22:27 > 0:22:31I was proud of the dish I did, I think it came out well.
0:22:31 > 0:22:35The theme of what I'm trying to do is, I think, showing through.
0:22:35 > 0:22:37And, yeah, we'll just wait and see.
0:22:37 > 0:22:41It's Paul's turn now, and he's still up against it.
0:22:41 > 0:22:43Paul, running a bit late here.
0:22:43 > 0:22:46Are you confident this is achievable for a hundred?
0:22:46 > 0:22:52Er, yeah, definitely, it's just doing it in a different environment.
0:22:52 > 0:22:55Just getting used to it all, find my feet.
0:22:55 > 0:22:58I think I'm just a couple of minutes over.
0:22:58 > 0:23:01With his cucumber garnish chopped,
0:23:01 > 0:23:04he just has to deep fry the scotch eggs and he'll be done.
0:23:04 > 0:23:06- Oh, you're- BLEEP- joking me.
0:23:06 > 0:23:09But there's a problem.
0:23:09 > 0:23:12There's no oil in the fryer! Well, not enough.
0:23:12 > 0:23:14With no time to heat any more,
0:23:14 > 0:23:17Paul must make do with what oil there is.
0:23:17 > 0:23:20He can only hope Michael will be lenient this time.
0:23:23 > 0:23:28Three more long minutes pass before Paul is finally ready.
0:23:28 > 0:23:30He's taking a big chance.
0:23:30 > 0:23:34If Michael doesn't think this dish is good enough to outweigh all the delays,
0:23:34 > 0:23:38Paul could pay for it in points, on day one.
0:23:39 > 0:23:43- There we are.- Well done, Chef. - Thanks. Sorry I was a bit late.
0:23:43 > 0:23:45- That's all right.- Looking good.
0:23:45 > 0:23:49- So, Paul, pleased with the way this looks? Happy?- I really am, yeah.
0:23:49 > 0:23:53- I'll do yours, Chef, they can do theirs.- All right.
0:23:54 > 0:23:57OK, let's go, then, Paul.
0:24:02 > 0:24:04Paul's dish is certainly ambitious.
0:24:04 > 0:24:10Will Michael think it's the perfect starter to serve at the People's Banquet?
0:24:10 > 0:24:12Have a wee taste here.
0:24:12 > 0:24:16Are you OK that it's a little small, or is that how you intended them?
0:24:16 > 0:24:18I wanted to sort of keep them quite dainty
0:24:18 > 0:24:20and I just wanted to sort of...
0:24:20 > 0:24:22I didn't want you to wrap it,
0:24:22 > 0:24:26I wanted it almost being like a canape, sort of style.
0:24:26 > 0:24:31I'm not sure if he's meant to crisp the skin up too much,
0:24:31 > 0:24:36- it's not too crispy. - It's sticky, isn't it?- Yes, it's like a sticky glaze, yeah.
0:24:36 > 0:24:39- Obviously, it's not crispy. - That way, for a banquet,
0:24:39 > 0:24:41I can keep it consistent, cos it's braised,
0:24:41 > 0:24:43as opposed to trying to get it all crispy
0:24:43 > 0:24:47and then it might get to the tables, and the last table, it might not be as crispy.
0:24:47 > 0:24:50- The rhubarb's quite acidic, though, isn't it?- Yes.
0:24:50 > 0:24:52- It takes over a little bit, doesn't it?- At the end,
0:24:52 > 0:24:54you're left with a bit of acidity.
0:24:54 > 0:24:57Paul's dish is left field. He's gone for the wow factor,
0:24:57 > 0:25:00and the contact with people, finger food and stuff,
0:25:00 > 0:25:02whereas we're a bit more restauranty.
0:25:02 > 0:25:07- So it's exciting times, really, to see what Michael's got to say about it.- Very much.
0:25:07 > 0:25:09Watch this space.
0:25:09 > 0:25:13Paul's convinced the dish works, but now it's all down to Michael.
0:25:13 > 0:25:18Michael knows what he wants, so I will be happy with anything over...
0:25:18 > 0:25:21..anything over... anything over a five.
0:25:22 > 0:25:26Michael's considering his verdict.
0:25:26 > 0:25:28He's looking for an outstanding starter
0:25:28 > 0:25:32to represent the best of the south-west at the People's Banquet.
0:25:32 > 0:25:34The contenders have put their all into their dishes
0:25:34 > 0:25:37and the wait seems endless.
0:25:37 > 0:25:40I want it to be received well and if it's not,
0:25:40 > 0:25:42it's going to knock me for six.
0:25:42 > 0:25:44Stood here, on the Great British Menu,
0:25:44 > 0:25:47and about to get my first score from him, I'm, yeah...
0:25:47 > 0:25:49Don't know, I'm all over the place.
0:25:49 > 0:25:51I hope Michael's scoring well today.
0:26:07 > 0:26:10Guys, well done, it's a great start.
0:26:10 > 0:26:14John, starting with you first, your slow-cooked pork was fantastic,
0:26:14 > 0:26:17great flavours, bit of a restaurant dish, really, on a platter,
0:26:17 > 0:26:23and didn't quite transfer as well as I'd like it to on the dish.
0:26:25 > 0:26:29Andre, your choice was the spring vegetables with the cured pork cheek.
0:26:29 > 0:26:34Well-cooked, and it was confidently done.
0:26:34 > 0:26:38In a way, I felt perhaps you could have made a little bit more of the pork cheek.
0:26:38 > 0:26:41A bit over seasoned, a little bit salty for me.
0:26:41 > 0:26:44Paul, your Cornish duckling, beautifully cooked.
0:26:44 > 0:26:48Put yourself, perhaps, under pressure
0:26:48 > 0:26:51and I just question whether or not that's achievable for 100 people.
0:26:57 > 0:26:59Moving on to the scores, then.
0:26:59 > 0:27:02John, for your slow-roasted pork, I'm going to give you...
0:27:04 > 0:27:07..seven out of ten.
0:27:09 > 0:27:11Andre, for your cocotte of spring vegetables
0:27:11 > 0:27:16with your Wiltshire pork cheek, I'm going to give you...
0:27:16 > 0:27:17six out of ten.
0:27:20 > 0:27:24Paul, for your Cornish duckling, I'm going to give you...
0:27:26 > 0:27:29..nine out of ten.
0:27:29 > 0:27:31- Well done.- Thanks.
0:27:31 > 0:27:34- Happy days. - Good boy.- You nailed it, Chef.
0:27:34 > 0:27:38So, Paul's ducking has taken a strong lead
0:27:38 > 0:27:40with a massive nine points.
0:27:40 > 0:27:43John's recovered to score a respectable seven
0:27:43 > 0:27:46for his slow-roast pork belly.
0:27:46 > 0:27:49And Michelin-starred Andre trails in last place
0:27:49 > 0:27:53with just six for his spring vegetables and pig's cheek.
0:27:53 > 0:27:57I don't know what to say. I'm completely overwhelmed.
0:27:57 > 0:28:01I'm in shock. My mouth's dry. I don't know what to say.
0:28:01 > 0:28:02I'm trying not to swear.
0:28:02 > 0:28:05To be at the bottom, of course, I'm very disappointed.
0:28:05 > 0:28:09But I think I've got to be big enough and come back from it.
0:28:09 > 0:28:11Tomorrow, it's the fish course
0:28:11 > 0:28:15and Andre and John will do whatever it takes to knock Paul off the top spot.
0:28:15 > 0:28:17Paul needs to keep on the gas.
0:28:17 > 0:28:20Those two could easily catch him up over the next three courses.
0:28:20 > 0:28:23- You're the man to beat on this course.- Really?
0:28:23 > 0:28:26- Written me off already, Paul, have you?- No, I haven't.
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