0:00:02 > 0:00:08This year's Great British Menu has witnessed awe-inspiring dishes from some world-class chefs.
0:00:08 > 0:00:10There have been tears,
0:00:10 > 0:00:14- tension...- I had some jelly in a jug and it's gone.
0:00:14 > 0:00:16..and the inevitable tantrums.
0:00:16 > 0:00:20- Do you want me to shut up? - Yeah, that would be great.- I get it.
0:00:20 > 0:00:25The aim - to get their dishes on the menu at the ultimate street party.
0:00:25 > 0:00:29The contenders are all desperate to impress the veteran chefs.
0:00:29 > 0:00:33I need to be ruthless and that's what I'm here to do.
0:00:33 > 0:00:38It's a new week and today three of Scotland's finest chefs will be cooking their starters.
0:00:38 > 0:00:43Returning regional finalist Michael Smith is determined this time to go all the way.
0:00:43 > 0:00:48Every year you have to up your game. It's as tough, if not tougher, than last year.
0:00:48 > 0:00:52After losing last year, Tony Singh is hell bent on surviving the week.
0:00:52 > 0:00:55Fired up. Want to beat the other two and get to the final.
0:00:55 > 0:00:59And Michelin-starred newcomer Philip Carnegie is out to prove his worth.
0:00:59 > 0:01:04Obviously, I'm here for the long run and that's what my aim is to do. I hate getting beat.
0:01:15 > 0:01:18The focus of this extraordinary cooking
0:01:18 > 0:01:22is creating fantastic sharing platters for the People's Banquet
0:01:22 > 0:01:25and the chefs are under no illusion about the task at hand.
0:01:25 > 0:01:28It's so tough this year. The brief is so, so different.
0:01:28 > 0:01:34You have to be 100 percent each day. I mean, there's no excuses for it.
0:01:34 > 0:01:39The chefs have been inspired by the Big Lunch, an annual event that encourages people across the nation
0:01:39 > 0:01:42to cook and eat with their neighbours.
0:01:42 > 0:01:43THEY CHEER
0:01:43 > 0:01:47Their first hurdle is a Michelin-starred former champion
0:01:47 > 0:01:51who knows exactly how gruelling this contest is.
0:01:51 > 0:01:57This week it's Alan Murchison who's judging two chefs he beat in the kitchen last year.
0:01:57 > 0:02:01Obviously, I was up against him in the final last year and he was victorious.
0:02:01 > 0:02:04He's going to be tough to please.
0:02:04 > 0:02:10He's got three restaurants, three stars. Very high standards. I think he's going to be a tough guy.
0:02:10 > 0:02:13What I'm going to be looking for this week is perfection.
0:02:13 > 0:02:15They have to deliver every dish on the money.
0:02:15 > 0:02:22Come Thursday, he'll be sending the two highest-scoring chefs through to the judges and one chef home.
0:02:22 > 0:02:26I know Alan's judging will be very strict. Very, very strict.
0:02:26 > 0:02:31I'd be gutted if I was the first chef sent home again. Definitely not on my list to get done.
0:02:36 > 0:02:41First up is returning regional finalist Michael Smith.
0:02:41 > 0:02:47Head chef at the Three Chimneys on the shores of Loch Dunvegan on the Isle of Skye.
0:02:48 > 0:02:51- Service, please.- He beat Tony in the regional heats last year
0:02:51 > 0:02:57but lost out to Alan in the judges' chamber and is determined to get to the final this time
0:02:57 > 0:02:59with simple twists on Scottish classics.
0:02:59 > 0:03:03OK, you've got a right box of tricks here, lots of seeds and nuts.
0:03:03 > 0:03:09- Mm-hm.- Talk us through your dish. - My dish is a whole baked brie.
0:03:09 > 0:03:14That's going to be encased in a struan bread and there'll be some accompaniments along with it,
0:03:14 > 0:03:18- a little bit of grape jelly. - Effectively, this is a posh cheese on toast.
0:03:18 > 0:03:24- Er, it's based around that, aye. - One concern I've got, where are you going to get the wow factor?
0:03:24 > 0:03:29When it arrives, hopefully people will go, "This looks amazing" and then, "I just want to get stuck in".
0:03:29 > 0:03:32So Michael's really gone for the sharing idea
0:03:32 > 0:03:35with his fondue-style whole baked cheese,
0:03:35 > 0:03:38but Alan's not convinced by his homely choice.
0:03:38 > 0:03:41It's such a simple dish, there's nowhere to hide.
0:03:41 > 0:03:45He's only got two or three elements to this and everything has got to be perfect.
0:03:45 > 0:03:48- How long for a pigeon and a plaice? - 30 seconds, chef.
0:03:48 > 0:03:51Next up is returning contender Tony Singh.
0:03:51 > 0:03:53Check on, Ruby Murray and a beef stroganoff.
0:03:53 > 0:03:58Chef director at Oloroso, perched high above Edinburgh's city centre.
0:03:58 > 0:04:03He failed to get through to the judges last year but is back with a vengeance.
0:04:04 > 0:04:09And a quirky menu that draws on his Scottish, Indian and Sikh heritage.
0:04:10 > 0:04:14- OK, talk me through what you're going to do today.- Kentucky fried rabbit.
0:04:14 > 0:04:18- OK. What was the inspiration behind this?- Well, it's for sharing,
0:04:18 > 0:04:22it's dead simple, it's finger food, street food, pretty fun.
0:04:22 > 0:04:28- What are you going to serve with the rabbit?- A nice hot mustard
0:04:28 > 0:04:33- and an Asian slaw.- Fried rabbit, coleslaw, where's the wow factor?
0:04:33 > 0:04:35Bit of magic. Pull it from a hat.
0:04:35 > 0:04:38- Yeah, rabbit from a hat. - HE LAUGHS
0:04:38 > 0:04:42- OK, you're going to pull a rabbit from a hat.- Yeah.
0:04:42 > 0:04:45So Tony's opted for an unconventional dish,
0:04:45 > 0:04:48presented in a humorous way to get everyone talking.
0:04:48 > 0:04:51But does Alan see the funny side?
0:04:51 > 0:04:54Deep fried rabbit for 100-odd people? I'm not convinced.
0:04:54 > 0:04:57This is a little bit of a knife edge.
0:04:57 > 0:05:01Let's just hope he gets the presentation and delivery spot on.
0:05:03 > 0:05:08Last but not least, it's Great British Menu first-timer Philip Carnegie,
0:05:08 > 0:05:12who's run the kitchens at Fort William's Inverlochy Castle for ten years
0:05:12 > 0:05:15and held onto a coveted Michelin star for two.
0:05:15 > 0:05:20He's hoping to make a big first impression with a refined chefy menu.
0:05:20 > 0:05:26- Talk me through your dish, Philip. You've got some nice squab pigeons. - Yep. They'll be boned out
0:05:26 > 0:05:29and that's going to be the stuffing for globe artichoke.
0:05:29 > 0:05:33And then it's going to be chicken mousse going over.
0:05:33 > 0:05:36And then all that will be baked in the oven.
0:05:36 > 0:05:40This is quite a complicated dish and I think you've got a little bit of work to do here.
0:05:40 > 0:05:44How are you going to get the impact on presentation? What will give you the edge?
0:05:44 > 0:05:47The wow factor is simply when it gets cut open,
0:05:47 > 0:05:52because when it comes to the table, people will be thinking, "Where's the pigeon gone?"
0:05:52 > 0:05:55I think Philip might need a bit of a push at some stage. Best of luck
0:05:55 > 0:05:59- and looking forward to good tasting. - You didn't offer to help us.
0:05:59 > 0:06:03You're under control. You're old hands! It's Philip's first time.
0:06:03 > 0:06:07- Oh, we're fine, Philip. Right behind him.- He's the new guy.
0:06:07 > 0:06:11Philip is looking to wow with his virtuoso starter
0:06:11 > 0:06:16but artichoke stuffed with a whole pigeon needs precision cooking.
0:06:16 > 0:06:21He's put himself under a lot of pressure with this dish. He's got a lot of things that could go wrong.
0:06:21 > 0:06:24I've got a feeling we could be looking at a car crash.
0:06:31 > 0:06:35Battle underway, returning competitors Tony and Michael have a score to settle.
0:06:35 > 0:06:40Michael knocked Tony out of the competition early last year,
0:06:40 > 0:06:44something he hopes to do again with his simple baked cheese.
0:06:44 > 0:06:49Last year, my starter was overcomplicated or tricky,
0:06:49 > 0:06:54- so this one I've tried to make as achievable as possible this year. - OK.
0:06:54 > 0:06:57It's a battle plan Tony's adopted, too,
0:06:57 > 0:07:00with his witty deep-fried rabbit.
0:07:00 > 0:07:04You learned from last year, any mistakes...?
0:07:04 > 0:07:08Aye. Last year, loads of stuff. Too many things going on.
0:07:08 > 0:07:13- Simplified it? - Aye. I think it might be too simple, though, that's the thing.
0:07:13 > 0:07:17- So, aye, we'll see. - I think that's maybe the key. I've got too much going on.
0:07:17 > 0:07:23New boy Philip's hoping to out-class his rivals with his pigeon-stuffed artichoke.
0:07:23 > 0:07:26But has he bitten off more than he can chew?
0:07:26 > 0:07:31- As long as you can pull it off, it doesn't matter. - Is he playing mind games?- I think so.
0:07:31 > 0:07:34You'll be all right. If you can pull rabbits out of a hat, you can do anything.
0:07:34 > 0:07:37- Well, aye, this is it. - HE LAUGHS
0:07:37 > 0:07:41- I like that one. - Aye, it's fairly quirky.
0:07:41 > 0:07:45It's dead easy. It's like me. Simple things.
0:07:45 > 0:07:48Tony might be getting a ribbing from his rivals
0:07:48 > 0:07:52but veteran Alan knows this year's brief is seriously tough.
0:07:52 > 0:07:56This is a different game altogether to cooking in a restaurant kitchen.
0:07:56 > 0:08:02It has to be visually excellent. They have to have thought about food bringing everybody together
0:08:02 > 0:08:06and the interaction of the guests. If they don't get it right, they go home.
0:08:06 > 0:08:11Michael knows this only too well having lost out to Alan last year.
0:08:12 > 0:08:15He's making bread dough for his rustic baked cheese,
0:08:15 > 0:08:19a dish Michelin-starred Alan thinks might lack finesse.
0:08:19 > 0:08:23- Looking busy. Are you pretending to be really busy, Mike?- No.
0:08:23 > 0:08:26Why would I do that?
0:08:26 > 0:08:29I think you've gone fairly safe with this starter.
0:08:29 > 0:08:31- You think I've gone safe?- Yeah.
0:08:31 > 0:08:35It might seem fundamentally simple.
0:08:35 > 0:08:38Part of the dough is to encase the cheese
0:08:38 > 0:08:43and the other part, I'm going to use the dough to make crisp breads.
0:08:43 > 0:08:46- So you can dip it in? - That's the idea.
0:08:47 > 0:08:51I'm not convinced that this is going to be absolutely right.
0:08:51 > 0:08:55Does it set the expectations for the rest of the meal quite high enough? I'm not sure.
0:08:56 > 0:09:02But Michael thinks his simple starter ticks all the boxes for the sharing brief.
0:09:02 > 0:09:06Hopefully my starter this year should be perfect for the People's Banquet.
0:09:06 > 0:09:11It relaxes people from the off, they get stuck in and it sets the tone for the rest of the meal.
0:09:12 > 0:09:15All the chefs have been on a mission to find inspiration
0:09:15 > 0:09:19for truly show-stopping platters for the ultimate street party.
0:09:19 > 0:09:25Michael's search for the perfect menu took him over 100 miles from his new home in Skye
0:09:25 > 0:09:27to Inverness, where he was born and bred.
0:09:27 > 0:09:32- Hiya, Mam.- Hi! Lovely to see you! - How you doing, all right? - Yeah, I'm good.
0:09:32 > 0:09:37It was here he first discovered his passion for preparing and sharing food.
0:09:37 > 0:09:42The very first time I was aware of Michael's interest in cooking was a Mother's Day
0:09:42 > 0:09:45when he probably would be about eight years old
0:09:45 > 0:09:51and he presented me, in bed, with a lovely tray, beautiful scrambled eggs.
0:09:51 > 0:09:56Unfortunately, the parsley decoration still had the roots on plus the earth.
0:09:56 > 0:10:01He had pulled it straight from the garden and plonked it on the scrambled eggs.
0:10:01 > 0:10:06Despite his boyhood mistakes, Michael was soon cooking up tasty family meals,
0:10:06 > 0:10:10sharing experiences he's using to inspire his menu.
0:10:10 > 0:10:14In my mind, the best dishes to share are very simplistic.
0:10:14 > 0:10:18There's nothing fancy about them, there's nothing too elaborate about them.
0:10:18 > 0:10:22I want the food to break down barriers and get everybody having a good time.
0:10:22 > 0:10:27He's got high hopes for his strategy.
0:10:27 > 0:10:34This year, I'm doing whatever it takes, I think, to get all the way to the People's Banquet.
0:10:35 > 0:10:40Back in the kitchen, Michael's toasted some seeds to go with his baked cheese,
0:10:40 > 0:10:44a straightforward dish he's hoping will trounce his award-winning rival.
0:10:44 > 0:10:48Boys, are you worried about having Phil with his Michelin star pedigree in the kitchen?
0:10:48 > 0:10:52He knows what he's doing, he's got a Michelin star,
0:10:52 > 0:10:56whether that's good for this brief or not, we'll find out.
0:10:56 > 0:11:00I'm a bit worried that he might be teacher's pet because he's got similar styles to Alan.
0:11:00 > 0:11:04Classical French, the whole Michelin star thing. But hopefully not.
0:11:04 > 0:11:08Philip's looking to pull in the points by showing off his technical skill.
0:11:08 > 0:11:12He'll be making a jus to accompany his stuffed artichoke,
0:11:12 > 0:11:16a complicated dish Alan will be watching closely.
0:11:16 > 0:11:21And across the kitchen, Tony's counting on unique flavour combinations to pack a punch,
0:11:21 > 0:11:25making a pungent spice mix for his fried rabbit.
0:11:25 > 0:11:29It's quite strong. Do you think you've got the balance right with all the different flavours?
0:11:29 > 0:11:34You're countering the breadcrumb, the rabbit that's been gently marinated in a bit of spice,
0:11:34 > 0:11:36so hopefully that'll be spot on.
0:11:36 > 0:11:40Tony thinks his rabbit in a hat has the fun factor.
0:11:40 > 0:11:43But Alan's worried the joke might be on him.
0:11:43 > 0:11:48My concerns would be, is everybody going to be comfortable eating a fluffy little bunny rabbit?
0:11:48 > 0:11:51Is this the right choice for the People's Banquet?
0:11:51 > 0:11:56Tony thinks so and he's put a lot of thought into his menu.
0:11:56 > 0:11:58I've just done stuff that's food memories to me.
0:11:58 > 0:12:02So this harks back to good old times.
0:12:05 > 0:12:08Tony grew up in Leith, north of Edinburgh,
0:12:08 > 0:12:12in a large household where food to share was part and parcel of everyday life.
0:12:12 > 0:12:17Cooking for sharing, we've always done it. Extended families have always come round.
0:12:17 > 0:12:20So there's always been catering on a big scale.
0:12:20 > 0:12:22He still lives in the family home.
0:12:22 > 0:12:25- Hi.- Hi, Mum.- How are you?
0:12:25 > 0:12:29And helps his mother prepare meals to share on a daily basis.
0:12:29 > 0:12:32When food is shared, you're sharing different experiences.
0:12:32 > 0:12:36It's ingredients for a good evening.
0:12:37 > 0:12:42Eating together with his family inspired him to take his cooking to the next level.
0:12:42 > 0:12:48He was about 16, 17 when he decided, once he left school, that that's what he was wanting to do.
0:12:48 > 0:12:53At that point, we never thought that one day he would be the chef he is today.
0:12:53 > 0:12:56I think my dad's definitely going to get through to the final.
0:12:56 > 0:12:59He's confident with what he's cooking and he knows what he's doing.
0:12:59 > 0:13:04It's heart-warming, homely food Tony's using to inspire his menu.
0:13:04 > 0:13:08The food I put up for this year's competition represents me.
0:13:08 > 0:13:11It's fun and it's tasty and that's how I see myself.
0:13:11 > 0:13:15He's banking on his playful menu to get him all the way to the banquet.
0:13:15 > 0:13:20I have to win or I just cannot show my face again in the kitchen. The boys will do me in.
0:13:22 > 0:13:26Back in the Great British Menu kitchen, Tony's making Asian slaw,
0:13:26 > 0:13:31another strong flavour to accompany his already spicy deep-fried rabbit.
0:13:33 > 0:13:38It's a bit punchy, but we've not added anything else to it, just a bit of mint to finish it.
0:13:38 > 0:13:43Across the kitchen, Michael's making a grape jelly to accompany his simple bread and cheese,
0:13:43 > 0:13:46a dish Alan thinks is more of a canape than a starter.
0:13:46 > 0:13:51All things that you would associate with having the cheese just, you know,
0:13:51 > 0:13:55applying different techniques to it.
0:13:55 > 0:13:58He and Tony have both learnt from past experience
0:13:58 > 0:14:02and opted for straightforward dishes achievable at the banquet.
0:14:02 > 0:14:06Unlike new boy Philip, whose complex pigeon-stuffed artichoke
0:14:06 > 0:14:09has him juggling many different components.
0:14:09 > 0:14:12Busy boy here, Phil. You've got it all going on.
0:14:12 > 0:14:16Just getting the stuffing ready for the artichoke.
0:14:16 > 0:14:20Chicken has been tested. Some wood pigeons to infuse into my sauce
0:14:20 > 0:14:25and then I've got to bring it all together very shortly, start building it.
0:14:25 > 0:14:28It's a risky dish that needs meticulous cooking
0:14:28 > 0:14:31to ensure the pigeon in the middle stays pink
0:14:31 > 0:14:34and Alan's not sure the gamble's worth it.
0:14:34 > 0:14:39This is a people's banquet, it's about cooking for a group of people, bringing them all together.
0:14:39 > 0:14:44Is pigeon cooked pink the right thing for a group of individuals? I'm not convinced it is.
0:14:46 > 0:14:49Philip Carnegie's quest for ideas for his sharing menu
0:14:49 > 0:14:54took him to the self-sufficient farm where he grew up, just outside Aberdeen.
0:14:54 > 0:14:59- Hi, Dad!- How you doing? Haven't seen you for a long time.
0:14:59 > 0:15:06Here family meal times were the result of many hours work and a highlight of Philip's childhood.
0:15:06 > 0:15:08I was brought up on a farm,
0:15:08 > 0:15:12a working farm, we did everything ourselves.
0:15:12 > 0:15:17We'd... In the winter time, for example, we used to kill our own cattle so we always had fresh meat.
0:15:17 > 0:15:21And my mum... We'd share loads of dishes on the plate.
0:15:21 > 0:15:26The tatties, veg, meat, gravy, and we all just stuck in and helped ourselves.
0:15:26 > 0:15:29It's these happy memories of preparing and sharing food
0:15:29 > 0:15:32that Philip's used to inspire his menu
0:15:32 > 0:15:36which he hopes will bring as much joy to the guests at the street party.
0:15:36 > 0:15:41I think the food sharing thing is a good idea. It's nice that people are taking time out to do that.
0:15:41 > 0:15:46But to see his dishes shared at the banquet, there's still a way to go.
0:15:46 > 0:15:50We'll just have to wait and see. Hopefully it's going to be my lucky day.
0:15:51 > 0:15:58Back in the kitchen, three of Scotland's top chefs are engaged in battle over their starters.
0:15:58 > 0:16:01Returning finalist Michael is keeping things simple
0:16:01 > 0:16:03with a traditional baked cheese.
0:16:03 > 0:16:06Last year's loser Tony
0:16:06 > 0:16:08is looking for laughs with his witty rabbit in a hat.
0:16:08 > 0:16:12And new boy Philip is stuffing artichokes with pigeon
0:16:12 > 0:16:14in an attempt to outdo them both.
0:16:14 > 0:16:18Deciding on who stays and who goes is veteran Alan Murchison,
0:16:18 > 0:16:21who only last year beat Tony and Michael.
0:16:23 > 0:16:27Phil's just running on nervous energy. He's the new boy, he's in there.
0:16:27 > 0:16:32Michael and Tony seem very relaxed, almost too relaxed. That's a dangerous place to be.
0:16:32 > 0:16:35If you're too relaxed here, it could bite you.
0:16:37 > 0:16:41With plating up fast approaching, everyone's focus is on presentation.
0:16:41 > 0:16:44Tony thinks he's got it nailed
0:16:44 > 0:16:47with his specially designed rabbit in a hat.
0:16:47 > 0:16:52It's a dish that doesn't require much technical wizardry and Michael can't resist a dig.
0:16:52 > 0:16:55- That's crackers.- Aye. It's a top hat.
0:16:55 > 0:16:58HE LAUGHS
0:16:58 > 0:17:00- Do you get coleslaw and baked beans with that?- Not at all.
0:17:00 > 0:17:04Phil, have you got a feast for the eyes in your pigeon starter?
0:17:04 > 0:17:10The feast for the eyes is when it actually gets cut open and hopefully the pigeon will be pink inside.
0:17:11 > 0:17:15I think mine will be a wee bit simple compared to these guys.
0:17:17 > 0:17:21Tony's really thought about the presentation of his dish. He's got rabbit in a hat.
0:17:21 > 0:17:26That's quite a clever twist. The other guys don't seem to have thought about the bigger picture.
0:17:26 > 0:17:29I don't see where the wow factor's going to come in.
0:17:29 > 0:17:32Tony could steal a march here.
0:17:32 > 0:17:37While he and Michael are putting the finishing touches to their straightforward dishes,
0:17:37 > 0:17:43Michelin-starred Philip's pigeon-stuffed artichoke isn't even cooked yet.
0:17:43 > 0:17:45Are you going to steam this afterwards, then?
0:17:45 > 0:17:50No, it's going to be wrapped up and then quickly in a pan,
0:17:50 > 0:17:55just get a little bit of colour on it, then into the oven on 225 for about eight minutes.
0:17:55 > 0:18:00It's a complicated process and one he needs to get spot on
0:18:00 > 0:18:02or risk overcooking his pigeon.
0:18:02 > 0:18:06You can't see the pigeon whatsoever until you cut it open
0:18:06 > 0:18:10so it needs to be cooked well, rested well. It has to be 100 percent right.
0:18:13 > 0:18:16Luckily for Philip, Michael's first to plate up today
0:18:16 > 0:18:20and has his straightforward baked cheese ready to go.
0:18:20 > 0:18:25He's letting its rustic charm do the talking, presenting it on a simple wooden tray
0:18:25 > 0:18:29with a bowl of toasted seeds,
0:18:29 > 0:18:33some grape jelly,
0:18:33 > 0:18:36tomato relish and shards of crisp bread.
0:18:36 > 0:18:41A traditional dish designed for sharing. But is it worthy of a People's Banquet?
0:18:41 > 0:18:45- You happy with the presentation? - Yeah, I'm happy.
0:18:45 > 0:18:48- How would you eat it? - Break the bread up, just make little bite sizes
0:18:48 > 0:18:53- and you can put a bit of jelly on, a bit of relish, a bit of the seed mix if you want.- Shall we go for it?
0:18:57 > 0:19:02Has Michael taken simplicity too far?
0:19:02 > 0:19:05A fitting start to a People's Banquet, do you think?
0:19:05 > 0:19:10It sets the tone. Interaction. It's going to make them relaxed. They'll enjoy themselves.
0:19:10 > 0:19:14It's not challenging. It's melted cheese, it's comforting.
0:19:16 > 0:19:19This is flat bread.
0:19:20 > 0:19:24It's amazing how quickly it sets when it's out of the crust.
0:19:24 > 0:19:26It's not a strong one.
0:19:29 > 0:19:31Do it yourself canapes.
0:19:33 > 0:19:37The fennel seed I think is too strong. I got one of them
0:19:37 > 0:19:41and your mouth just... That's all you can taste.
0:19:44 > 0:19:48This crunch, it's really crisp. Is it what you were looking for?
0:19:49 > 0:19:54- There's a lot there for a starter, though.- Yeah, there's a lot, but it's moreish.
0:19:56 > 0:20:00The dish has turned out the way I planned it, the way I'd rehearsed it, so I'm happy.
0:20:01 > 0:20:06Tony's deep-fried rabbit with Asian slaw is up next.
0:20:06 > 0:20:09And he has a lot of last-minute cooking to do.
0:20:11 > 0:20:15Alan's worried this might be hard to pull off at the banquet.
0:20:15 > 0:20:18But first, Tony must impress him today.
0:20:18 > 0:20:21If Tony's dish comes up to the pass and the rabbit isn't cooked perfectly,
0:20:21 > 0:20:27this will be a major down for this dish. Raw rabbit is not acceptable under any circumstances.
0:20:28 > 0:20:33Time up, Tony gets his breaded rabbit out of the fryer,
0:20:33 > 0:20:38dishes up a hearty bowl of Asian slaw
0:20:38 > 0:20:43and fills up his top hat serving dish, just one of the quirky props Tony has up his sleeve.
0:20:44 > 0:20:48- Rabbit in a hat.- In a hat. - As it says on the tin.
0:20:49 > 0:20:53You need to put this on. It's for all the dishes. Get it on.
0:20:53 > 0:20:57- Have I been stitched up here? - Not at all. - THEY LAUGH
0:20:57 > 0:21:01- Are you happy with the presentation? - Yeah. It's what it says.
0:21:01 > 0:21:05- OK. Shall I be father? - You can be father.- OK.
0:21:05 > 0:21:09You can see it's generous portions I'm giving out.
0:21:10 > 0:21:14- Some rabbit there.- Rabbit. - OK. Shall we?- Yes.
0:21:16 > 0:21:21Will Tony's deep-fried rabbit have the magic needed to kick off the Great British Menu?
0:21:21 > 0:21:24Do you believe this is a fitting opening to the People's Banquet?
0:21:24 > 0:21:28I think so. It's a bit of a laugh. It's a giggle. Rabbit in a hat.
0:21:28 > 0:21:31Gets them talking, interacting with each other and with the food.
0:21:31 > 0:21:33Tasty and you can have a laugh.
0:21:33 > 0:21:37Rabbit in a hat, that's going to definitely get people talking.
0:21:37 > 0:21:40- Aye, certainly is. - Puts a smile on your face.- Yeah.
0:21:40 > 0:21:43- It says Tony all over it to me. - It certainly does.
0:21:47 > 0:21:53- Would you have any concerns that it might be a bit dry?- Not if you've cooked it right. It's moist, juicy.
0:21:54 > 0:21:59- There's a lot of strong flavours. - Do you think the crumb overtakes the rabbit a wee bit?
0:21:59 > 0:22:04- You mean spicy?- Mm.- Er, maybe a little bit less would be...
0:22:04 > 0:22:07- It's quite a subtle flavour, rabbit, isn't it?- Yep.
0:22:09 > 0:22:12- Happy with the balance of the slaw? - A little sharper.
0:22:12 > 0:22:18So you obviously get the humour behind the rabbit in a hat. Do you think the guests will get that?
0:22:18 > 0:22:23If you see the menu first, you're waiting to see what comes, and it's fun, it's sharing.
0:22:24 > 0:22:27I think my presentation was a bit more wowwy.
0:22:27 > 0:22:31Hopefully Alan will take that into account. Depends if he has a sense of humour.
0:22:32 > 0:22:37Now it's new boy Philip's turn and he's definitely not smiling.
0:22:38 > 0:22:41Disaster has struck his pigeon-stuffed artichoke.
0:22:41 > 0:22:47Left in the oven at too high a temperature, it's a schoolboy error which could be his undoing.
0:22:47 > 0:22:49It's cremated the top.
0:22:49 > 0:22:52And he has no choice but to start from scratch.
0:22:54 > 0:22:57- Do you need more time?- Er, maybe five minutes, I'll try and salvage this.
0:22:57 > 0:23:02Luckily for Philip, he has the wherewithal for a second attempt.
0:23:02 > 0:23:09But a chef of his calibre shouldn't be making mistakes like this and it could cost him valuable points.
0:23:09 > 0:23:14Not a great start to the week. We're going to really see, on the first day, how good a cook Phil is.
0:23:14 > 0:23:19I hope he can rescue this cos otherwise the competition could be over for him on day one.
0:23:20 > 0:23:24Having salvaged the base, he remakes his dish.
0:23:26 > 0:23:28And gets it in the oven
0:23:28 > 0:23:31where he keeps an extra-cautious eye on it,
0:23:31 > 0:23:35knowing full well this really is his last chance.
0:23:35 > 0:23:39Then, with time against him, prepares his chantrelle mushrooms,
0:23:39 > 0:23:43blanched asparagus and new pigeon-stuffed artichoke.
0:23:43 > 0:23:46Then delivers it to the pass.
0:23:48 > 0:23:50- Is that a relief?- Yes.
0:23:50 > 0:23:54- You made hard work of that. Do you want me to carve?- Yep.
0:23:55 > 0:24:00- I just hope it's going to be all right in the middle.- No pressure.
0:24:04 > 0:24:06- Ohh!- Hey?- Fantastic.
0:24:08 > 0:24:11OK. Touch of sauce and then we're off.
0:24:11 > 0:24:15- We're off, yep. - All right?- Let's go for it.
0:24:15 > 0:24:21It's a good recovery, but is it too risky a dish to open the People's Banquet?
0:24:21 > 0:24:25- Looks nice. - Looks very nice but it looks a lot of work.- It's a lot of work.
0:24:25 > 0:24:32In my head, it's not what I would class as sharing food.
0:24:32 > 0:24:37So do you feel this fits the brief, a sharing dish for the People's Banquet?
0:24:37 > 0:24:39It is what it is.
0:24:39 > 0:24:42The dish is so simple. I think the flavour is there.
0:24:46 > 0:24:48- Well seasoned.- Mm.
0:24:49 > 0:24:52That scaled up for 100 people?
0:24:52 > 0:24:55- That's a lot of work. - Could it be done?
0:24:56 > 0:24:59Pigeon cooking - what do you think of that?
0:24:59 > 0:25:02For the pigeon cooking, I would take it down a little bit less.
0:25:02 > 0:25:05But I don't think it's too bad considering.
0:25:08 > 0:25:13- Technically, nothing wrong with it, but is it right for this year's brief?- No.
0:25:14 > 0:25:16You need to go for a lie down.
0:25:16 > 0:25:19- I need to go for a pint! - THEY LAUGH
0:25:20 > 0:25:24I think I did recover. I did all right.
0:25:24 > 0:25:26Erm...
0:25:26 > 0:25:29Happy enough with it, so we'll just have to wait and see.
0:25:30 > 0:25:36All three starters tasted, the chefs can now only wait anxiously for Alan's verdict.
0:25:38 > 0:25:43It's really nerve-racking. It's tough, tough competition. You're under a lot of duress.
0:25:44 > 0:25:48I'm a bit nervous on how Alan's going to mark. I don't think they'll be high.
0:25:48 > 0:25:53I'm just waiting for the scores. It would be a confidence booster to whoever is leading the way.
0:25:57 > 0:26:02Time to find out who our front-runners are after day one.
0:26:05 > 0:26:07I'm going to start with you, Michael.
0:26:07 > 0:26:10Baked Highland style brie with struan bread.
0:26:10 > 0:26:15I thought it had great flavour, a really consistent product, and I loved the traditional recipes.
0:26:16 > 0:26:20For me, though, it lacked a bit of real impact.
0:26:20 > 0:26:24We need to take it from a nice dish to one that's worthy of the banquet.
0:26:25 > 0:26:29Tony.
0:26:29 > 0:26:32The presentation amused me, it tickled me,
0:26:32 > 0:26:36it made me smile and I think you hit the tone perfectly right.
0:26:36 > 0:26:39On a negative side, maybe one too many flavours.
0:26:40 > 0:26:43Philip,
0:26:43 > 0:26:47you deserve a big pat on the back for the way you recovered that situation.
0:26:47 > 0:26:52You did have to start again, though, and we have to consider that.
0:26:52 > 0:26:54It was a restaurant dish in my view.
0:26:54 > 0:26:58Not sure if it had the wow factor that you would want
0:26:58 > 0:27:02and I'm not convinced that I would want to do that dish for 100.
0:27:06 > 0:27:10Right, Michael.
0:27:10 > 0:27:13For your Highland brie,
0:27:13 > 0:27:16I'm going to give you
0:27:16 > 0:27:18six out of ten.
0:27:19 > 0:27:23Tony,
0:27:23 > 0:27:26fried rabbit, Asian slaw,
0:27:26 > 0:27:29I'm also giving you six out of ten.
0:27:29 > 0:27:33Philip,
0:27:33 > 0:27:37pigeon-stuffed artichoke, taking into account everything today,
0:27:37 > 0:27:40I'm going to give you four out of ten.
0:27:41 > 0:27:47All to play for, keep your heads up, recover and good luck with the fish course.
0:27:47 > 0:27:49Thank you, guys.
0:27:51 > 0:27:54Well done.
0:27:54 > 0:27:56- It's not easy, is it?- Nah.
0:27:56 > 0:27:58It's been a tough first battle,
0:27:58 > 0:28:02but now Michael and Tony are in joint first place with six points,
0:28:02 > 0:28:05leaving Philip trailing behind with just four
0:28:05 > 0:28:08for his over-complicated stuffed artichoke.
0:28:08 > 0:28:13Knock me down, I'll just get straight back up again. That's just the way I roll.
0:28:13 > 0:28:16We're all in the running so I've just got to remain focused.
0:28:17 > 0:28:21With the top two neck and neck, tomorrow's fish course could be a game changer.
0:28:21 > 0:28:24No margin for error with fish cooking. It has to be perfect.
0:28:24 > 0:28:28And Philip will be giving it his all to catch his rivals.
0:28:30 > 0:28:35After the disaster I had with the oven, this is serious stuff now.
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0:28:44 > 0:28:44.