South West Starter Great British Menu

The competition on Great British Menu is really fierce.

The nation's top chefs are pushing themselves to the limit

to produce spectacular food to share.

BLEEP

There have been highs... and lows.

And the veteran chefs are driving them hard.

Skill in execution is what I'm looking for.

That's what a Great British Menu chef is all about.

This week, three of the south-west's most ambitious chefs

step up to the challenge.

Returning chef John Hooker,

keen newcomer Paul Ainsworth

and Michelin star holder Andre Garrett

all have their sights trained on the People's Banquet.

Does having a Michelin star background help with this, Andre?

The first set-piece is the starter,

and the fight is between spring vegetables with cured pig's cheek,

Cornish duckling with Scotch eggs

and slow-roast pork belly.

But there can only be one winner.

I believe I can come out on top.

I want to win, I want to get a dish to the banquet.

I'm here to compete and I'm ready for a fight.

The big challenge for the chefs this year

is to get out into their local communities

and find the unsung heroes who use food power to bring people together.

The People's Banquet will celebrate their work

and they'll be amongst the guests.

It would be the biggest honour to actually cook for these people

because they're people that devote their lives to these amazing causes.

These elite chefs have to create dishes that are perfect to share.

That looks like a real royal feast, that, doesn't it?

Platters that will wow the guests and get people talking

when they're served at the ultimate street party.

Scrutinising the chefs this week is a man

who has two Michelin stars to his name

and recently won Restaurant of the Year.

It's former South West Champion, Michael Caines.

It's his scores that will determine who faces the judges on Friday.

The challenge this year will be really difficult,

taking them out of their comfort zone. It's not an easy challenge.

These guys better rise to the occasion.

Check on, four covers.

First up is John Hooker.

Born, bred and trained in Devon,

he's passionate about showcasing local ingredients.

Last year, he was narrowly beaten to the south-west title.

Now he's back - with fire in his belly.

I did well but I didn't do well enough.

I have to overcome a lot more hurdles in order to truly shine

in this year's competition.

His strategy is to stick with his personal style

of putting his stamp on British staples.

To him, it's a sure-fire recipe for success.

The traditional values, family service,

people brought together with the food

with great, big, bold flavours.

-Hi, John.

-Hello.

My starter, I'm doing a slow-roast pork belly

with a salad of summer and spring vegetables

-and I've got some Coppa ham from Cornwall.

-Oh, yeah.

I'll bake that up with some honey, crisp it up, serve that with it.

And then I've got some apples, I'm doing pickled apple.

I'm also doing pickled apple puree.

What's the inspiration behind this sharing platter?

It's all about a family service.

The food inspiring people, bringing people together at the table.

Obviously, I can see you're raring to go. Confident as ever.

-No pressure!

-No pressure at all.

So John's gone for a hearty starter

packed with some of the South West's finest ingredients.

But is his slow-roasted belly of pork with mustard, apple and pickles

the best way to begin a banquet?

John's got to prove to me that this dish isn't their main course

and that it's a delicate, well-balanced starter.

Quite a challenge.

Main course away, one veg, one pork du jour.

Oui!

Next up is Michelin-starred Andre Garrett.

He was classically trained in London and Paris

but is confident he can make his style work for a street party.

I had to think very much outside the box.

Completely different to what I might cook normally in a restaurant.

Andre grew up in Bath

but is now Head Chef at London's Galvin at Windows.

He's hoping to draw on his French culinary training

to answer this year's brief.

I looked a lot at the old classical way of cooking,

back to Escoffier days and the great French dishes

and you had that sharing idea.

Andre is taking this competition very seriously.

Hey, Andre. What's the dish you're cooking for me?

A cocotte of spring vegetables with a Wiltshire-cured pork cheek and mini-brioche.

So vegetables-wise, got some asparagus...

I'm trying to use the best of what the spring has got.

I've got asparagus, radish, lettuce.

I want to bring that whole spring time together

and then I've looked at my Wiltshire-cured pork cheeks.

I've pre-cured these, then I slow-cook them like a ham.

I'm hoping to bring that idea of sharing to the table

and everyone rip in, talking points.

Like John, Andre is using pork but he's keeping it light

with his French-style vegetable stew served with brioche.

He's sure the fresh, clean flavours will be a winner

but Michael's got some serious concerns.

Andre's dish is very humble and simplistic in its concept,

and I just hope it's got that theatre and excitement

in its presentation that we're looking for.

I'm going to go one monkfish, one lamb, one cod, one beef.

The last competitor is Paul Ainsworth.

Trained under Gary Rhodes and Marcus Wareing,

he then struck out with his own restaurant,

Number 6 in Padstow, Cornwall.

It's his first time in the competition and he's aiming high.

It would mean the world to me to have a dish on the People's Banquet.

It would really show people what I can do.

Paul's trademark is simple, quirky cooking with a sense of fun.

I think the best way is leaving you wanting more.

Not kind of full up like... Cor, push it away, but wanting more.

OK, service. Go, please.

-Hi, Paul.

-Hi, Michael. How are you?

-So tell me,

what's the dish you're putting on today?

I'm going to be showcasing Cornish duck.

And then just giving it a really nice spring salad

of asparagus, radishes, spring onion and cucumber.

A little poached rhubarb and some little pancakes.

Alongside that, I'm doing little Scotch eggs.

What was the inspiration behind this dish?

I just wanted to pick family favourites

that are just great to graze, share and get stuck in and stuff.

Paul's using British ingredients but serving them in a Chinese style.

But while his duckling with asparagus, rhubarb,

pancakes and smoked duck Scotch eggs might be witty,

he's also taking a big risk.

Paul's dish sounds fun.

He's taking the inspiration from the takeaway scenario

where you have the crispy duck in the pancakes,

but he's given a modern twist on it.

He has to make sure he executes it so it doesn't taste like a takeaway.

As the three contenders get cracking with their prep,

returning chef John seizes an early opportunity

to put the wind up his rivals.

-You boys feeling the pressure

-Yes, I'm feeling the pressure.

-More from you, though.

-It's not about doing it previously, it's about the food.

It's important someone from the south-west is there, we've got a strong chance this year.

But to be in with a chance, they must withstand Michael's scrutiny.

I'm feeling a lot of pressure, cooking for Michael, I must say.

When he starts scoring, that's when you feel the pressure.

John's been here before so he's got the upper hand.

It will be a good challenge, I'm looking forward to it.

Andrew's quietly getting on with his pig's cheeks,

while Paul's starting his stock

and Michael's on the lookout for the slightest mistake.

Both John and Andre have chosen pork for their starters

which just adds to the rivalry.

-How's that pork belly? Up on time?

-Let's hope it renders in time.

Good cheffy dish, that's why you've chosen it.

Andre might have a Michelin star,

but he knows that John's previous experience of the competition

could well give him the edge.

Meanwhile, across the hobs,

the other newcomer, Paul, has made a start on his duck.

He's ambitious and keen to impress, but has he taken on too much?

Paul's got a lot going on there, but that's going to be his challenge,

how all of the elements come together to create one dish.

The chefs are well underway with their starters.

But one of them has taken his eye off the ball

and the smell of burning fills the kitchen.

John's furious with himself.

-BLEEP.

-Burnt my ham.

-You've burnt the ham? Oh,

-BLEEP.

Johnny burnt his ham.

Sod's Law you do it as soon as Michael comes in,

there's a big waft of smoke.

What's going on?

It's been in a bit too long, Chef. Caught me out.

I've got time to get more in.

It's not just the mishap that has Michael concerned.

Listen, I'm a bit worried about your dish.

Is it not a bit hearty? More of a main course than a starter, John?

The lightness of the salad is going to cut through everything.

Those little pockets of flavour,

with the crackling, will marry it all altogether.

I'm looking forward to that crunch, without the burnt...

Good man, thank you.

It just reminds me of last year, a little bit,

where he's easily distracted.

Whereas with Andre, he's very focused,

and Paul, on what they're doing.

Technically, he's going to have to raise his game.

Those two other guys are really sharp.

John's cooking skill is under the microscope.

But to really shine in this contest, he must also prove he's mastered the brief.

He's looked to his own past to inspire his ideal sharing menu.

John's passion for good food dates back to childhood days

in the Devonshire countryside.

On the way to my grandad's farm now.

It would always be a great experience around,

with all of my cousins, all of the family.

At the end of it, we'd always have a great, huge meal and put the world to rights.

John learned to cook with his gran,

and to manage a smallholding with his grandad.

It was a hands-on education in food production.

-We used to milk the cows...

-In that bottom corner.

The cow would be tied up by the neck.

That's where the cow was, down the bottom corner.

I remember that milking stool.

You were the best milker. You had the most strength in your hands, and that's what made the best cream.

I remember trying to keep the dung out of the bucket.

And trying not to get kicked off the stool by the cow.

The fresh produce went straight into big, family meals,

with everyone sharing and talking at once.

That's where I feel inspired,

from living off the land, farming the land.

Living off the land is living well.

John inherited a skill from his gran that's perfect for this year's competition.

How to adapt dishes when lots of people show up for dinner.

She'd do it in a snap.

I can draw on those experiences I had as a child,

to bring that to the table for my Great British Menu.

Back in the kitchen, John needs to use every trick in the book

to get his pork belly starter back on track.

His rivals include classically trained Andre,

the only one of the three chefs to hold a coveted Michelin star.

But hard at work on his ambitious duck dish,

newcomer Paul refuses to be fazed by Andre's awards.

Do you think having a Michelin-star background helps with this sort of thing, Andre?

I knew that Michelin star chestnut would come out.

Obviously, there's pressure on me.

He's a three-star boy, you've only got one.

Paul did work under a three-star chef in Paris.

I was washing up when I was there.

Just pot wash, was it?

Does that count, does it?

They're all giving as good as they get,

and that adds to the pressure there're under.

I'd forgotten how intense it is.

It's full on, especially cooking against the calibre of Paul and Andre.

Now they all need to concentrate,

as they're being watched like a hawk by Michael.

He's concerned that Andre's classic style may be missing the mark.

Andre, one of the things I was really curious to understand is the presentation.

Obviously, pork cheek is going to be separate in a bowl, is it?

I'm putting some pork cheek diced into the broth.

-And there's going to be some on a little plate...

-Oh, I see.

Some little pea shoots, just to give it a little bit of an elegant touch.

So you're confident yours is more suited as a starter?

As a starter I think, yeah.

The risk is, maybe, it isn't risky enough.

Maybe the creativity's going to be somewhat subdued

compared to some of the other dishes going on. But, hey, who knows?

All the chefs have had to stretch their creativity to the limit this year

to dream up dishes worthy of our street party celebration.

And Andre's quest for ideas took him back to his Somerset roots.

He grew up in Bath, where his grandmother worked as maitre d'

at the prestigious Pump Room.

Here I am again. When we were children, we always used to come in the kitchen.

I remember this very big, old, grand kitchen, all the chefs in tall, white hats

and big stock pots boiling away, and I can remember

standing here with my mum and I was totally transfixed on all the chefs,

and all this busy time and bubbling stockpots, and that got me into cooking.

Having been introduced to cooking in lavish kitchens

and serving palatial dining rooms,

it's hardly surprising that Andre became a very upmarket chef.

His mum joined him at the Pump Room

to share some family memories.

-So who's this?

-It's Granny.

She was a bit like you, very fussy about her job.

Everything had to be spick and span.

That's 1930 to 1950.

Look at the palms there.

That was just how it was.

So this one here reminds me of the banquet that we're cooking for.

-I can see.

-Very grand and big entrance.

Are you going to do something spectacular like that?

I have to try to.

I want my dish to come to the table and suddenly everyone becomes quiet,

there's an expectation and suddenly, "What's that? What's that?"

Back in the kitchen,

Andre's all cool efficiency as he prepares his brioche.

And John's trying hard to recover from his difficult start.

But Paul's struggling to stay on schedule.

Getting on all right with your mis-en-place, Chef? Not too much to do? Cracking on?

You seem very confident there, John.

Give you a hand, yeah?

I'll peel your carrots, Chef.

Paul's got a lot going on. He has to slow-cook this duck,

but I don't want that skin to be rubbery and inedible.

I'd like that to be crispy and delicious.

Bit concerned, you've gone for a soft skin rather than crispy skin?

Yeah, it's going to be like a glaze going all the way round.

-Back through the oven?

-Yeah.

-Hoping to get a bit of texture on that?

-Yeah.

Paul's also looked to his own family for inspiration for his feast.

He travelled from Padstow to Southampton

to meet his parents at his childhood home

which they used to run as a bed and breakfast.

Brings some memories back, coming here.

You'd cook in the evening for the guests,

but you AND Mum cooked.

-That's right.

-That was nice.

Growing up here really made it clear how food can bring people together.

Paul's mum comes from the Seychelles, so he learned Creole cookery too.

Dad says you've told him that I get all my flair and everything from you

and, basically, all the bad stuff is from him.

I never said that. I just do the foreign stuff.

Ah, right, the foreign stuff.

I didn't say anything else.

Eating with guests in the B&B, along with his family,

played a big role in his upbringing.

Laughing, joking, having fun.

The joy of sharing good food inspired Paul to become a chef

and is now driving him on towards the banquet.

I've just got to give it my best shot.

I am going to be pushing myself to the limit.

Three top chefs from the south-west are creating perfect starters to share,

which they hope will cause a stir at the People's Banquet.

Paul's banking on his quirky riff on a Chinese takeaway,

based on Cornish duckling.

Andre thinks he's onto a winner

with his light, French-style spring veg with cured pig's cheek.

And John's pinning his hopes on the big, bold flavours

of slow roast pork belly.

They're all desperate to convince former champion Michael Caines

that their dish meets the brief best.

There's a real element of competition starting to emerge.

They know this is a competition, and they'll be pushed all the way.

Cooking is well underway and the pressure is on.

John knows that having burnt his ham earlier, he can't afford another mistake.

While Paul's juggling the many elements of his high-risk duck dish.

It's only Andre who appears to be quietly confident

and keeping a cool head.

Guys, you've gone for two quite big dishes.

The whole pork belly, you've got duck.

Both very big dishes.

Just wondering if people will get full up?

With mine, I'm imagining eight to ten people tucking into this,

so when you eat it like that, you're only going to have...

The pancakes are very, very dainty.

Who knows? I may have got it completely wrong.

With you doing a light broth, with your Bath chaps,

that is a nice, light starter but mine eats very lightly as well.

It's complemented, the flavour's balanced, so I'm not worried about my dish.

With tension rising in the kitchen, John will be first

to serve his dish to Michael.

Then, disaster threatens.

BLEEP

BLEEP

Costly mistakes by John at this late stage

could give the other chefs an advantage.

Catastrophe averted,

John starts plating up his platter with dabs of broccoli puree.

He knows that superb presentation could win him points,

so he carefully arranges his salad and pickles

before slicing up the pork belly.

Sorry, boss.

Here we are, boys.

First course up.

Do you think this will get people talking round the table,

with regards to engaging them?

Yeah, I think so.

It looks effective with the presentation. I'm relieved.

Thanks, boys. Over to you boys!

Over to me, more to the point.

Yeah. The proof's in the pudding!

From the start, Michael's been worried that pork belly

is too heavy to kick off a banquet.

Can John convince him his fears are unfounded?

So just remind me, any inspiration behind this?

It's all about the pork belly, it's a visual spectacle to the eye

which then can be enjoyed with the little pockets of flavour

from the pork belly, the acidity from the salad

and then carrying it all through with the two purees.

Do you think that visual element has transferred into the presentation?

Yeah, not totally perhaps, but in a banquet,

I think I've nailed it.

What do you think?

I think it's nice as it is, for four,

but I'm a bit worried if it's for ten.

Just in my opinion, it doesn't look like what I perceive to be

getting in and sharing.

The pork smell, the aroma coming through, is nice.

The key is getting crackling right.

If that's soft, the textures are all wrong.

Do you think you need the ham on the plate?

I like the smokiness it brings.

Not got enough of that in the crackling itself?

This one is a broccoli puree.

I don't know if that's gone cold, or he intends to serve it warm.

I think he intends to serve that cold

because this is cold, here.

I'll be distraught if I don't get a good score.

I executed everything how I wanted it.

I need to give myself a little head start.

Andre is going to plate up next, so Paul has to sweat a little longer.

He's seasoning his cocotte

with a generous grinding of black pepper and coarse sea salt.

Andre? Just seen the, er, first dish go up.

Any added pressure?

We're all individuals, all doing something different.

I think it's very good. We'll see.

So, still quietly confident then, that your dish has got the edge?

Not sure I'd say that!

As the moment of truth approaches, Andre takes his mini brioche

out of the oven and arranges them in a rustic bread crock.

Finally, he dishes up his spring vegetable stew into individual bowls.

But there's no sign of a spectacular sharing platter.

-OK.

-Happy?

-Yeah.

I've got a tray here, let's get this on

and then we can take that through.

Will the Michelin-starred chef trounce his rivals

with his refined, broth-style starter?

Or has Andre played it too safe

by sticking to tried-and-tested restaurant classics?

You're happy that you've got enough flavours coming through?

In the actual bouillion and the vegetables itself, are you?

Yeah, I wanted that natural, individual flavour profile.

-Mm-hm.

-I wanted the carrot to taste of a carrot,

-the asparagus to taste of asparagus.

-It smells so fresh.

Yeah, that's beautiful. Nice.

So far, they're impressed. Will they find any faults?

-Rich with the butter.

-Seasoned to the max as well.

It might be over-seasoned if you were going to eat the whole thing.

Yeah.

You're happy with the seasoning here?

Might be a little too much salt.

The ham itself, you feel there's enough in there to come through,

-the spirit of this?

-Yeah, I think so, yeah.

I think it needs more pork. Maybe in larger pieces, I don't know.

-Something to get your teeth into.

-Yep.

It's more of a garnish than a main element.

Andre can do no more. He won't find out till later

if his Michelin credentials have earned him top marks.

I was proud of the dish I did, I think it came out well.

The theme of what I'm trying to do is, I think, showing through.

And, yeah, we'll just wait and see.

It's Paul's turn now, and he's still up against it.

Paul, running a bit late here.

Are you confident this is achievable for a hundred?

Er, yeah, definitely, it's just doing it in a different environment.

Just getting used to it all, find my feet.

I think I'm just a couple of minutes over.

With his cucumber garnish chopped,

he just has to deep fry the scotch eggs and he'll be done.

-Oh, you're

-BLEEP

-joking me.

But there's a problem.

There's no oil in the fryer! Well, not enough.

With no time to heat any more,

Paul must make do with what oil there is.

He can only hope Michael will be lenient this time.

Three more long minutes pass before Paul is finally ready.

He's taking a big chance.

If Michael doesn't think this dish is good enough to outweigh all the delays,

Paul could pay for it in points, on day one.

-There we are.

-Well done, Chef.

-Thanks. Sorry I was a bit late.

-That's all right.

-Looking good.

-So, Paul, pleased with the way this looks? Happy?

-I really am, yeah.

-I'll do yours, Chef, they can do theirs.

-All right.

OK, let's go, then, Paul.

Paul's dish is certainly ambitious.

Will Michael think it's the perfect starter to serve at the People's Banquet?

Have a wee taste here.

Are you OK that it's a little small, or is that how you intended them?

I wanted to sort of keep them quite dainty

and I just wanted to sort of...

I didn't want you to wrap it,

I wanted it almost being like a canape, sort of style.

I'm not sure if he's meant to crisp the skin up too much,

-it's not too crispy.

-It's sticky, isn't it?

-Yes, it's like a sticky glaze, yeah.

-Obviously, it's not crispy.

-That way, for a banquet,

I can keep it consistent, cos it's braised,

as opposed to trying to get it all crispy

and then it might get to the tables, and the last table, it might not be as crispy.

-The rhubarb's quite acidic, though, isn't it?

-Yes.

-It takes over a little bit, doesn't it?

-At the end,

you're left with a bit of acidity.

Paul's dish is left field. He's gone for the wow factor,

and the contact with people, finger food and stuff,

whereas we're a bit more restauranty.

-So it's exciting times, really, to see what Michael's got to say about it.

-Very much.

Watch this space.

Paul's convinced the dish works, but now it's all down to Michael.

Michael knows what he wants, so I will be happy with anything over...

..anything over... anything over a five.

Michael's considering his verdict.

He's looking for an outstanding starter

to represent the best of the south-west at the People's Banquet.

The contenders have put their all into their dishes

and the wait seems endless.

I want it to be received well and if it's not,

it's going to knock me for six.

Stood here, on the Great British Menu,

and about to get my first score from him, I'm, yeah...

Don't know, I'm all over the place.

I hope Michael's scoring well today.

Guys, well done, it's a great start.

John, starting with you first, your slow-cooked pork was fantastic,

great flavours, bit of a restaurant dish, really, on a platter,

and didn't quite transfer as well as I'd like it to on the dish.

Andre, your choice was the spring vegetables with the cured pork cheek.

Well-cooked, and it was confidently done.

In a way, I felt perhaps you could have made a little bit more of the pork cheek.

A bit over seasoned, a little bit salty for me.

Paul, your Cornish duckling, beautifully cooked.

Put yourself, perhaps, under pressure

and I just question whether or not that's achievable for 100 people.

Moving on to the scores, then.

John, for your slow-roasted pork, I'm going to give you...

..seven out of ten.

Andre, for your cocotte of spring vegetables

with your Wiltshire pork cheek, I'm going to give you...

six out of ten.

Paul, for your Cornish duckling, I'm going to give you...

..nine out of ten.

-Well done.

-Thanks.

-Happy days.

-Good boy.

-You nailed it, Chef.

So, Paul's ducking has taken a strong lead

with a massive nine points.

John's recovered to score a respectable seven

for his slow-roast pork belly.

And Michelin-starred Andre trails in last place

with just six for his spring vegetables and pig's cheek.

I don't know what to say. I'm completely overwhelmed.

I'm in shock. My mouth's dry. I don't know what to say.

I'm trying not to swear.

To be at the bottom, of course, I'm very disappointed.

But I think I've got to be big enough and come back from it.

Tomorrow, it's the fish course

and Andre and John will do whatever it takes to knock Paul off the top spot.

Paul needs to keep on the gas.

Those two could easily catch him up over the next three courses.

-You're the man to beat on this course.

-Really?

-Written me off already, Paul, have you?

-No, I haven't.

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