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The competition continues on Great British Menu. | 0:00:02 | 0:00:05 | |
This week, three of Scotland's top chefs, Michael Smith, Tony Singh and Philip Carnegie, | 0:00:05 | 0:00:12 | |
are fighting for the chance to cook at the People's Banquet, the ultimate street party. | 0:00:12 | 0:00:17 | |
Yesterday was a battle for the starters and a baptism of fire for new boy Philip. | 0:00:17 | 0:00:23 | |
-It's cremated the top. -A last-minute mistake | 0:00:23 | 0:00:27 | |
put him two points behind returning competitors Tony and Michael. | 0:00:27 | 0:00:31 | |
It's a blank canvas. It's all to play for. | 0:00:31 | 0:00:34 | |
Scoring them all week is Great British Menu veteran Alan Murchison. | 0:00:34 | 0:00:38 | |
We've had a solid start, but they need to take a few more risks to elevate a dish from good to great. | 0:00:38 | 0:00:45 | |
Today, it's the fish course and the three dishes coming to blows | 0:00:45 | 0:00:50 | |
are smoked salmon kedgeree, langoustines and chilli jam | 0:00:50 | 0:00:54 | |
and seafood platter. | 0:00:54 | 0:00:56 | |
I'm gunning for this one. | 0:00:56 | 0:00:58 | |
After the disaster I had with the oven, this is serious stuff now. | 0:00:58 | 0:01:03 | |
This year, the chefs have sought out heroic characters in their local communities | 0:01:13 | 0:01:18 | |
who already use the power of food to bring people together. | 0:01:18 | 0:01:22 | |
They'll be their guests of honour at the People's Banquet if they win. | 0:01:22 | 0:01:27 | |
It's really important that these people are represented. | 0:01:27 | 0:01:31 | |
There's nothing more important than family and community. | 0:01:31 | 0:01:35 | |
But first, the chefs have to come up with magnificent sharing platters. | 0:01:35 | 0:01:40 | |
This year's competition is tough because it's not restaurant food. | 0:01:40 | 0:01:45 | |
When people are challenged to do something different, it has to be spectacular. | 0:01:45 | 0:01:50 | |
They are being scrutinised by award-winning chef Alan Murchison. | 0:01:50 | 0:01:53 | |
He felt the heat of the kitchen last year when he beat Michael and Tony. | 0:01:53 | 0:01:58 | |
What I'm looking for today is a little bit more finesse. The guys need to move it up a gear. | 0:01:58 | 0:02:04 | |
First up is Michael Smith | 0:02:08 | 0:02:11 | |
who is banking on a menu of traditional Scottish classics to get him through. | 0:02:11 | 0:02:16 | |
His rustic baked cheese earned him six points | 0:02:16 | 0:02:19 | |
and joint first place, a position he is determined to hold on to. | 0:02:19 | 0:02:24 | |
I'm tied up with Tony, Phil's just behind. It's all close, so I'm going to give it my best shot. | 0:02:24 | 0:02:29 | |
-Fish course - what have you got for us? -Smoked salmon kedgeree. -OK. | 0:02:34 | 0:02:38 | |
-Basmati rice. -Yeah. -And three different types of salmon I'm seeing. | 0:02:38 | 0:02:43 | |
There's hot-smoked there. That's cold-smoked. Also some organic salmon here. | 0:02:43 | 0:02:48 | |
-Then I'll play around with a few other ingredients. Most people love salmon and smoked salmon. -Yes. | 0:02:48 | 0:02:54 | |
-That's why I've gone with that. -What are you going to serve this in? | 0:02:54 | 0:02:58 | |
These are going to be served in flat, oval dishes, so it's almost like a paella presentation. | 0:02:58 | 0:03:03 | |
-Do you think that will work at the banquet? -It's achievable. | 0:03:03 | 0:03:07 | |
I'm confident that this could be up-scaled, the way it's presented. | 0:03:07 | 0:03:11 | |
Michael is giving a simple breakfast dish a Scottish twist, | 0:03:11 | 0:03:15 | |
featuring smoked salmon from the west coast, | 0:03:15 | 0:03:18 | |
but is his idea grand enough for the People's Banquet? | 0:03:18 | 0:03:22 | |
He needs to get the wow factor in. | 0:03:22 | 0:03:24 | |
Another sort of consciously safe effort is not going to be enough. | 0:03:24 | 0:03:28 | |
Up next is returning competitor Tony Singh, | 0:03:28 | 0:03:32 | |
beaten by Michael last year and determined to cook for the judges this time round. | 0:03:32 | 0:03:37 | |
He got off to a good start yesterday with his playful rabbit in a hat, | 0:03:37 | 0:03:42 | |
a quirky dish typical of his style of cooking. | 0:03:42 | 0:03:45 | |
The rabbit was the fun one. This is just simple, fantastic west coast langoustines. | 0:03:45 | 0:03:51 | |
Technically, very simple, but it's visually exciting. | 0:03:51 | 0:03:55 | |
It's fun, so hopefully I'll get through. | 0:03:55 | 0:03:58 | |
-Talk us through your dish. -I'll do roast langoustines with chilli jam. | 0:04:00 | 0:04:04 | |
I've got lovely Loch Linnhe prawns. I'll leave them whole. | 0:04:04 | 0:04:08 | |
Very simple dish. What are you doing with the presentation to give it the impact? | 0:04:08 | 0:04:13 | |
-It's a nice, big stack with a diver on top. -You've been out shopping again. -I know. I love shopping, eh? | 0:04:13 | 0:04:20 | |
-You think this dish is going to cause a ripple of excitement? -I think it will. It's in the shell. | 0:04:20 | 0:04:26 | |
You're not normally exposed to this kind of stuff. The langoustines are fantastic. | 0:04:26 | 0:04:31 | |
Sucking it off the shell, suck oot the heids. Brilliant! | 0:04:31 | 0:04:34 | |
Do you think the good people would be happy sucking "oot the heids" at a People's Banquet? | 0:04:34 | 0:04:40 | |
I hope so. You've got a bib on. You'll have goggles. It'll be fine. | 0:04:40 | 0:04:44 | |
Tony is showcasing some of Scotland's finest produce | 0:04:44 | 0:04:48 | |
in another finger-licking dish with a witty prop, | 0:04:48 | 0:04:51 | |
but has he taken the joke too far this time? | 0:04:51 | 0:04:54 | |
Do people want to start shelling langoustines at the table? | 0:04:54 | 0:04:58 | |
Tony might have just taken it a step too far in the simplicity stakes. | 0:04:58 | 0:05:02 | |
Last but not least, it's first-timer Philip Carnegie, | 0:05:02 | 0:05:06 | |
a Michelin-starred heavyweight looking to outclass his rivals with a refined, high end menu. | 0:05:06 | 0:05:12 | |
He came last yesterday with a disappointing four for his pigeon-stuffed artichoke, | 0:05:12 | 0:05:18 | |
a complex dish he burnt first time round. He knows he can't afford another mistake today. | 0:05:18 | 0:05:23 | |
In this next course, there is a lot of things going on, but yeah, hopefully, it'll come together | 0:05:23 | 0:05:29 | |
and there'll be no disasters. | 0:05:29 | 0:05:31 | |
What's the dish you're doing? | 0:05:31 | 0:05:33 | |
I'm actually going to be doing a seafood platter. | 0:05:33 | 0:05:36 | |
I'm going to do lobster with a little bit of melon, | 0:05:36 | 0:05:40 | |
scallops with some crispy bacon, potato espuma, | 0:05:40 | 0:05:44 | |
some herb mayonnaise, quail eggs, going with baby beets. | 0:05:44 | 0:05:48 | |
Could you replicate this dish for the banquet? | 0:05:48 | 0:05:51 | |
I've got the best Scottish ingredients here. | 0:05:51 | 0:05:54 | |
Visually, it's all flavour, tasty. A bit more interactive, this one. | 0:05:54 | 0:05:58 | |
Have you bitten off more than you can chew here? | 0:05:58 | 0:06:02 | |
Maybe, but I'm going to give it a go. | 0:06:03 | 0:06:06 | |
Philip's gone for another ambitious dish, | 0:06:06 | 0:06:09 | |
designed to display his technical skill, | 0:06:09 | 0:06:12 | |
but is it the best way to show off Great British seafood? | 0:06:12 | 0:06:16 | |
A seafood platter is concentrating on simple flavours done beautifully. | 0:06:16 | 0:06:20 | |
He's got a lot of ingredients going on there. He might be over-gilding the lily here. | 0:06:20 | 0:06:26 | |
With just a couple of points separating them, each chef has the chance to steal a march today | 0:06:33 | 0:06:38 | |
and represent their region at the People's Banquet, which the Scots haven't achieved since Series One. | 0:06:38 | 0:06:44 | |
It's been a while. Do you think we can get a Scottish dish on the banquet? | 0:06:44 | 0:06:50 | |
-I've not managed it. -One of us should get one thing through. | 0:06:50 | 0:06:53 | |
Tough competition. When you get into the finals and see the quality of cooks... | 0:06:53 | 0:06:58 | |
Are you trying to say we're not quality? | 0:06:58 | 0:07:01 | |
-Thanks for the pat on the back(!) -Standards are very, very high. | 0:07:02 | 0:07:07 | |
Now you're saying our standards are low! | 0:07:07 | 0:07:10 | |
Alan is not convinced they're doing enough. | 0:07:10 | 0:07:13 | |
I want to see a dish to represent Scotland in the People's Banquet. | 0:07:13 | 0:07:17 | |
It's really important that the guys deliver today. | 0:07:17 | 0:07:21 | |
The pressure is immense, especially for Philip, who is tackling the oven head on | 0:07:21 | 0:07:26 | |
in a bid to put his starter disaster behind him. | 0:07:26 | 0:07:29 | |
-You're not using the oven now? -I've used it. -Have you? -And it's all done. It's safe. Phew! | 0:07:29 | 0:07:36 | |
Philip is preparing one of five individual dishes for his mammoth seafood platter, | 0:07:36 | 0:07:41 | |
a dish that could make or break him. | 0:07:41 | 0:07:43 | |
We saw how little mistakes can mess up the whole day. | 0:07:43 | 0:07:47 | |
Fish cookery has got to be perfect. | 0:07:47 | 0:07:50 | |
Perfection is what Michael is aiming for with his paella-style salmon kedgeree, | 0:07:50 | 0:07:55 | |
a classic recipe that Tony doesn't think even qualifies as a fish course. | 0:07:55 | 0:08:00 | |
I love kedgeree, but it's more of a breakfast dish, eh? | 0:08:00 | 0:08:05 | |
Tony is making a chilli jam to accompany his roast langoustines, | 0:08:07 | 0:08:11 | |
an incredibly simple dish next to Philip's extravagant seafood platter. | 0:08:11 | 0:08:16 | |
What's going into your chilli jam? | 0:08:18 | 0:08:21 | |
Shallots, sesame seed oil, palm sugar, ginger, garlic, chillies, some fresh herbs. That's it. | 0:08:21 | 0:08:28 | |
-Kind of Thai-styley, aye? -You've got the Thai influence with the palm sugar. It's a fusion kind of thing. | 0:08:28 | 0:08:34 | |
Michael knows that Tony is anything but predictable. | 0:08:34 | 0:08:38 | |
Tony's dish sounds simple, but again, you never know what he's going to come up with. | 0:08:38 | 0:08:44 | |
A confident Tony really is letting his ingredients do the talking today. | 0:08:44 | 0:08:49 | |
There's no tricks. This is the simplest dish I've got, but I know it's a good dish. | 0:08:49 | 0:08:54 | |
Alan is worried it might be too basic for the People's Banquet. | 0:08:54 | 0:08:59 | |
-Mr Singh, doing some cooking then? -Uh-huh. -Is this your chilli jam? | 0:08:59 | 0:09:04 | |
-Yeah. -You seem to be very, very under control here, Tony. | 0:09:04 | 0:09:07 | |
Keep it simple. But the whole banquet lends itself to simplicity, so that's what I'm going for. | 0:09:07 | 0:09:13 | |
Have you done enough for this next course, do you think? | 0:09:13 | 0:09:17 | |
I've done enough, but Mother Nature has done more. The langoustines will be sublime with this. | 0:09:17 | 0:09:23 | |
It'll take more than top-notch seafood to cut it with Alan. | 0:09:23 | 0:09:27 | |
It's a cooking competition. There's not a lot of cooking going on. | 0:09:27 | 0:09:31 | |
That's not a criticism that can be levelled at new boy Philip. | 0:09:31 | 0:09:35 | |
He has a lot to prove after yesterday's disaster | 0:09:35 | 0:09:39 | |
and is going all out with a technically demanding platter. | 0:09:39 | 0:09:43 | |
You've got enough food here for half a dozen dishes. Which one are you working on? | 0:09:43 | 0:09:48 | |
They're all amalgamating into one. There's a fair bit to do, so... | 0:09:48 | 0:09:52 | |
You might be able to give Tony a hand(!) | 0:09:52 | 0:09:55 | |
Tony and Phil are complete opposites with regards to cooking today. | 0:09:55 | 0:09:59 | |
Phil has put five times the amount of effort or work in, depending on how you look at it. | 0:09:59 | 0:10:04 | |
That will either come out in the final dish or sting him in the tail. | 0:10:04 | 0:10:09 | |
It is a big risk, but one Michelin-starred Philip thinks is worth taking. | 0:10:09 | 0:10:14 | |
There is a lot going on, but you've got to push yourself, so that's what I've done. | 0:10:14 | 0:10:19 | |
There's more than just his reputation at stake. | 0:10:19 | 0:10:22 | |
This year, the chefs aren't just striving to get their dishes on to the banquet. | 0:10:22 | 0:10:27 | |
They're battling to bring a guest of honour too, | 0:10:27 | 0:10:31 | |
someone they've met in their local community who already uses food to unite people. | 0:10:31 | 0:10:36 | |
Philip travelled to Bressay Brae in Aberdeen, a sheltered housing complex that brings back memories. | 0:10:36 | 0:10:43 | |
As a boy, his mum used to get him and his classmates to come and sing for a community like this one. | 0:10:43 | 0:10:49 | |
When I was being brought up, my mum was a cook in a nursing home, | 0:10:49 | 0:10:53 | |
so today is just like a step back in time for me. | 0:10:53 | 0:10:57 | |
It will be a really nice feeling just seeing them all. | 0:10:57 | 0:11:00 | |
-Hello, Philip. How are you? -Hi, Lorna. No' bad. Yourself? -I'm fine. | 0:11:00 | 0:11:05 | |
Lorna Butler is the driving force behind a fantastic new project | 0:11:05 | 0:11:09 | |
that every week entices residents out of their flats for a shared supper with their neighbours. | 0:11:09 | 0:11:15 | |
-What's going on? -We've just had a game of bingo, then we'll have our fish and chips which I get at 4.30. | 0:11:15 | 0:11:21 | |
It's the perfect place for Philip to road-test the salmon for his fish course | 0:11:21 | 0:11:26 | |
and an exciting addition to the residents' fish supper. | 0:11:26 | 0:11:29 | |
-Have you tried blinis? -Never heard of them. | 0:11:29 | 0:11:32 | |
What will the tenants make of Philip's home-cured fish? | 0:11:32 | 0:11:36 | |
-Am I going to be the guinea pig here? -Aye, you are, Andy. | 0:11:36 | 0:11:40 | |
-It's happened before. -Aye? Well, you're still standing. | 0:11:40 | 0:11:44 | |
-Huh? -Yeah. | 0:11:45 | 0:11:47 | |
This is Philip. He wants you to try some of these little goodies. | 0:11:47 | 0:11:52 | |
So don't hold back. Just eat up and enjoy. | 0:11:53 | 0:11:56 | |
I hope you like fish. | 0:11:56 | 0:11:59 | |
Coming back here in a residential home, it has brought in memories from my childhood. | 0:11:59 | 0:12:05 | |
I'm just so glad they didn't expect me to sing this time! | 0:12:05 | 0:12:09 | |
So, Joan... | 0:12:09 | 0:12:11 | |
I love salmon, smoked salmon. | 0:12:11 | 0:12:13 | |
-Hopefully, that's going to be all right cos that's our ain. We cure our own salmon. -That's lovely. | 0:12:13 | 0:12:19 | |
-Do you think we should alter it in any way? -No, I think it's beautiful. I really do. | 0:12:19 | 0:12:24 | |
-Just leave it like that? -Yes, they're beautiful. | 0:12:24 | 0:12:27 | |
That's a big thumbs-up for Philip's smoked salmon. | 0:12:27 | 0:12:30 | |
While the residents tuck into their fish and chips, Philip has a surprise for organiser Lorna. | 0:12:30 | 0:12:37 | |
If my menu gets through to the end, I would like to invite you down as guest of honour | 0:12:37 | 0:12:42 | |
-because I really think you deserve it. Thank you very much. -That's lovely. Thank you. | 0:12:42 | 0:12:48 | |
It's an incentive that's driving all three chefs | 0:12:49 | 0:12:52 | |
to get one of their dishes on the banquet menu this year. | 0:12:52 | 0:12:56 | |
The people we met in our communities are the ones it would be a pleasure to cook for. They deserve it. | 0:12:56 | 0:13:02 | |
-Aye, they do deserve it. -I think it'll be amazing. | 0:13:02 | 0:13:05 | |
That's why I like this brief. It's no' about the chef and your technical abilities. | 0:13:05 | 0:13:10 | |
-It's about getting the people who put so much into it, giving them a wee pat on the back. -Yeah, definitely. | 0:13:10 | 0:13:17 | |
Three of the country's top chefs are busy preparing fish courses, | 0:13:18 | 0:13:23 | |
each hoping they will represent Scotland at the ultimate street party. | 0:13:23 | 0:13:28 | |
Returning finalist Michael | 0:13:28 | 0:13:30 | |
is scaling up kedgeree to make it fit for a feast. | 0:13:30 | 0:13:34 | |
Tony is pinning his hopes on roast langoustines, | 0:13:34 | 0:13:37 | |
fishing for laughs with another jokey prop. | 0:13:37 | 0:13:40 | |
And newcomer Philip is going over the top | 0:13:40 | 0:13:42 | |
with an elaborate seafood platter. | 0:13:42 | 0:13:45 | |
Scoring them is Alan Murchison, last year's regional champion who knows what they're going through. | 0:13:45 | 0:13:51 | |
The guys are concentrating on what they're doing. Tony is pretending to be busy. Phil is really busy. | 0:13:51 | 0:13:58 | |
And Michael is double-checking everything he's doing. | 0:13:58 | 0:14:02 | |
In the next 30 minutes, they'll be put under a bit more pressure. | 0:14:02 | 0:14:05 | |
The cracks will appear and we'll see what they're made of. | 0:14:05 | 0:14:09 | |
With little separating the three chefs and Alan's second judgment looming, | 0:14:13 | 0:14:18 | |
there is a lot riding on this course, something risk-taker Tony seems oblivious to. | 0:14:18 | 0:14:24 | |
He is putting flavour before technique with his roast langoustines. | 0:14:24 | 0:14:28 | |
His dish is so simple, he even has time to spare on his presentation, | 0:14:28 | 0:14:33 | |
a tactic to stand out from the crowd. | 0:14:33 | 0:14:36 | |
Phil's dish is very technical, Michael's dish is very traditional, but I think mine will have the edge. | 0:14:36 | 0:14:42 | |
Alan seems more excited by Phil's cheffy gadgets than Tony's diving helmet. | 0:14:42 | 0:14:47 | |
Foam gun's out, doing the rounds this year. | 0:14:47 | 0:14:50 | |
Michael Smith, you've got a foam gun as well. We've started a trend. | 0:14:50 | 0:14:54 | |
Eh, possibly, possibly. | 0:14:54 | 0:14:56 | |
-You're doing hollandaise with watercress? -Yeah. | 0:14:56 | 0:15:00 | |
-Tony...? No, you're not doing any cooking today. -Foam gun, diver's helmet? Diver's helmet, eh? | 0:15:00 | 0:15:06 | |
Michael is not relying on props like Tony or showing off Michelin-star techniques like Philip. | 0:15:06 | 0:15:13 | |
He's chosen an old school breakfast dish which hinges on perfect rice. | 0:15:13 | 0:15:17 | |
With no room for error, he's feeling the pressure. | 0:15:17 | 0:15:21 | |
-How are you doing, Mike? -I'm doing OK. | 0:15:21 | 0:15:24 | |
That's my rice! Never take the lid off cooking rice. | 0:15:24 | 0:15:28 | |
-Old wives' tale. Are you making excuses already? -That's bad luck. | 0:15:28 | 0:15:32 | |
Michael is cooking well. There's technical elements there. | 0:15:32 | 0:15:36 | |
The rice could overcook. If it's too wet or dry, it could be unpalatable. | 0:15:36 | 0:15:40 | |
He's also got to get the right level of spice that's going to complement the salmon, but not annihilate it. | 0:15:40 | 0:15:46 | |
He's got a few things that can go wrong. | 0:15:46 | 0:15:49 | |
Luckily for Michael and Philip, Tony's simple fish course is up first. | 0:15:49 | 0:15:54 | |
And his three components, including shop-bought bread, have been ready to go for quite some time. | 0:15:54 | 0:16:00 | |
-We're getting to crux time now, first dish up. Are you ready? -I will be, yeah. | 0:16:00 | 0:16:05 | |
He's given plenty of thought to his dish's presentation | 0:16:05 | 0:16:09 | |
from his quirky diving helmet to essential finger bowls, | 0:16:09 | 0:16:13 | |
but Alan is worried it's a case of style over substance. | 0:16:13 | 0:16:16 | |
Michael and Philip are pushing the boat out. | 0:16:16 | 0:16:19 | |
Tony could have made a bisque, he could have added another texture, done a little tartare. | 0:16:19 | 0:16:25 | |
There's many things you can do with langoustines to elevate them, so let's hope it's good enough. | 0:16:25 | 0:16:31 | |
There's no going back now and with the clock ticking, | 0:16:31 | 0:16:34 | |
Tony finally swings into action with trays of roasted langoustines, | 0:16:34 | 0:16:38 | |
smothered in chilli jam and piled high with wedges of roast lemon and lime for garnish. | 0:16:38 | 0:16:44 | |
-Do you need a hand, Tony? -No, I'm fine, thank you. | 0:16:46 | 0:16:50 | |
Look at that bad boy! | 0:16:50 | 0:16:52 | |
Tony thinks it ticks all the boxes, but is it really suitable for the People's Banquet? | 0:16:52 | 0:16:58 | |
-Shall we take a couple of portions and go and try it? -Yes. -Look at those! | 0:16:58 | 0:17:03 | |
-Make sure you get the roasted lemons and limes. -A little bit of the garnish... | 0:17:03 | 0:17:08 | |
We'll start digging in as well. | 0:17:08 | 0:17:11 | |
Shall we go? | 0:17:11 | 0:17:13 | |
Time to find out if Tony's roast langoustine | 0:17:15 | 0:17:18 | |
is enough of a centrepiece for our celebratory street party. | 0:17:18 | 0:17:22 | |
-What do you reckon then? Presentation? -Yeah, bold. | 0:17:22 | 0:17:27 | |
-Shall we get stuck in? -Yeah, let's see how you eat a langoustine. | 0:17:27 | 0:17:32 | |
The sucking of the head. | 0:17:32 | 0:17:35 | |
Oh! | 0:17:38 | 0:17:40 | |
-I don't think we need a knife and fork. -No. -Mind your fingers. | 0:17:41 | 0:17:46 | |
Aye, they're sharp, huh? | 0:17:46 | 0:17:48 | |
How do you think sucking the juice out of a langoustine's head will fit in with the banquet? | 0:17:48 | 0:17:54 | |
You can do it if you want. | 0:17:54 | 0:17:56 | |
It's to try something different, push yourself out your comfort zone. | 0:17:56 | 0:18:00 | |
If you want to be a bit more reserved, peel it, a bit of bread, mop up the juices. | 0:18:00 | 0:18:05 | |
With this being a simple dish, should you not make your own bread? | 0:18:05 | 0:18:10 | |
With the time that we've got... I always do sourdough. | 0:18:10 | 0:18:13 | |
That's a 24-hour thing, so I wouldn't be able to make it. | 0:18:13 | 0:18:17 | |
It tastes fantastic. I can't fault the flavours. | 0:18:17 | 0:18:20 | |
-But I'm not sure if he could have done a bit more. -Yeah. | 0:18:20 | 0:18:24 | |
The banquet, the big event. Is there enough process going on here? I'm going to keep harping back to this. | 0:18:24 | 0:18:30 | |
It's not about process, about whizz, bang. It's about taste. | 0:18:30 | 0:18:33 | |
I can visualise this on long tables, people getting stuck in. | 0:18:33 | 0:18:38 | |
It could grace the table of a banquet. | 0:18:38 | 0:18:41 | |
Alan won't be revealing what he thinks until he's tasted all three dishes, | 0:18:41 | 0:18:45 | |
but Tony is confident he's on to a winner. | 0:18:45 | 0:18:48 | |
My fish course came out spot-on, langoustines cooked right. | 0:18:48 | 0:18:52 | |
Chilli jam, perfect. Hopefully, it's a good mark for the dish. | 0:18:52 | 0:18:56 | |
Philip is two points behind Tony and Michael | 0:18:56 | 0:18:59 | |
and hoping to outshine them with a highly technical seafood platter. | 0:18:59 | 0:19:03 | |
I'll pop the salmon into the water bath. | 0:19:03 | 0:19:06 | |
A gastronomic dish with five tricky components, he knows he has to deliver today | 0:19:06 | 0:19:11 | |
to stand a chance of cooking for the judges, but still has a lot to do. | 0:19:11 | 0:19:15 | |
How's the beetroot jelly? | 0:19:15 | 0:19:17 | |
With time now against him, he's feeling the pressure. | 0:19:17 | 0:19:21 | |
-Phil, you've got five minutes left. Do you want a hand? -No, I might just need five minutes extra. | 0:19:21 | 0:19:26 | |
OK. | 0:19:26 | 0:19:28 | |
He's up against it, he's pushing, he's sweating, he's working hard. | 0:19:28 | 0:19:33 | |
He's got a real mountain to climb to deliver this dish. | 0:19:33 | 0:19:36 | |
Behind schedule, he garnishes his lobster and melon. | 0:19:36 | 0:19:40 | |
A couple of minutes and I'm done. | 0:19:40 | 0:19:43 | |
Puts the finishing touches to his leek and potato scallop, | 0:19:45 | 0:19:49 | |
plates up his home-smoked salmon with beetroot and quail's egg | 0:19:49 | 0:19:53 | |
and delivers his seafood platter to the pass. | 0:19:53 | 0:19:56 | |
Crikey! A lot of food going on. Talk us through it then, Philip. | 0:19:58 | 0:20:03 | |
Here we've got home-smoked salmon, | 0:20:03 | 0:20:05 | |
then we have the scallop done on creamed leek with a warm potato espuma and crispy bacon. | 0:20:05 | 0:20:11 | |
Then we have mussel bonbons with a herb mayonnaise, Scottish blue lobster with melon | 0:20:11 | 0:20:16 | |
and then just plain, simple langoustines. | 0:20:16 | 0:20:19 | |
-Shall we take some away and have a little taste? -Yeah. | 0:20:19 | 0:20:23 | |
Will Phil's lavish seafood platter set him back on course for the People's Banquet? | 0:20:23 | 0:20:29 | |
-Lots and lots of work. -Phil had a sweat on again. | 0:20:29 | 0:20:32 | |
I think he was ten minutes over. You can't do that at a function. | 0:20:32 | 0:20:36 | |
-How many would you see this serving? -This would be for one person. | 0:20:36 | 0:20:41 | |
-Is that for two people? -More than enough for two. -Definitely. | 0:20:42 | 0:20:46 | |
-Happy with the cooking on that? -Maybe a wee bit less. | 0:20:52 | 0:20:57 | |
The bacon's really nice, but it's very strong. That's a cracking scallop. | 0:20:59 | 0:21:04 | |
Maybe one thing too many? | 0:21:04 | 0:21:07 | |
The mussel bonbon... | 0:21:07 | 0:21:09 | |
Maybe too intense with the herb mayonnaise. | 0:21:13 | 0:21:16 | |
The lobster and the melon, it's summery. | 0:21:16 | 0:21:19 | |
-I mean... -That... -If he did that on its own... | 0:21:19 | 0:21:22 | |
-Yeah. -You would say you don't need to do anything more. -No. | 0:21:22 | 0:21:26 | |
-Happy with that one? -Nae qualms whatsoever. | 0:21:30 | 0:21:33 | |
-He's producing all this great food. -Just too much of it. | 0:21:34 | 0:21:37 | |
I just wanted to showcase Scottish seafood. | 0:21:37 | 0:21:41 | |
I think that's what I've done. Once it's done, it's very easy to put up. | 0:21:41 | 0:21:46 | |
As little tastes, each individual one is great. | 0:21:46 | 0:21:50 | |
It all working together, I'm not sure. Maybe a little bit overkill. | 0:21:50 | 0:21:55 | |
I think it is. | 0:21:55 | 0:21:57 | |
After what happened with my first course, I had to pull out the stops. | 0:21:57 | 0:22:02 | |
I think Alan was shocked I managed to get everything out. When he saw my box, he'd think I was off my box! | 0:22:02 | 0:22:09 | |
Last but not least is Michael's kedgeree, | 0:22:09 | 0:22:13 | |
a breakfast classic he is serving paella-style | 0:22:13 | 0:22:16 | |
with three types of cured and cooked salmon and vibrant Araucana eggs, | 0:22:16 | 0:22:20 | |
sourced especially for their medium size and colour. | 0:22:20 | 0:22:24 | |
It might seem quite a simple dish, but there are a lot of different factors that go into the dish | 0:22:24 | 0:22:30 | |
and every one must be perfect. | 0:22:30 | 0:22:32 | |
Time is running out. He's already cooked his spicy rice, but needs to warm it through prior to serving, | 0:22:32 | 0:22:38 | |
a crucial stage that could see him overcook it if he's not careful. | 0:22:38 | 0:22:42 | |
-Michael, is that you heating it up or finishing it off like a paella? -Both. -Yeah? | 0:22:42 | 0:22:47 | |
Ignoring Tony's attempts to distract him, he carefully arranges his soft-boiled eggs, | 0:22:47 | 0:22:52 | |
adds chunks of cooked organic salmon, hollandaise foam | 0:22:52 | 0:22:57 | |
and for crowning glory, some salmon skin crisps. | 0:22:57 | 0:23:01 | |
Well... | 0:23:03 | 0:23:05 | |
MICHAEL SIGHS | 0:23:05 | 0:23:08 | |
-The eggs are quite visual, aren't they? -The Araucana yolks are really vibrant. | 0:23:08 | 0:23:13 | |
I'll leave this for the guys to try. You and I can take the big one through to the tasting room. | 0:23:13 | 0:23:19 | |
It certainly looks the part, | 0:23:20 | 0:23:22 | |
but will this dish get the guests talking at the People's Banquet? | 0:23:22 | 0:23:27 | |
-Happy with the presentation? -Yeah. I know it needs to have a wow factor. | 0:23:28 | 0:23:32 | |
I think people will go, "That's a good-looking dish. I'd like to get stuck in." | 0:23:32 | 0:23:37 | |
I'd be happy if that got put down in front of me. All the different greens, then you've got that orange. | 0:23:40 | 0:23:46 | |
It's kedgeree. You're looking for a bit of curry in there. | 0:23:50 | 0:23:54 | |
-That's what I was going to say. I'm looking for a bit of spice to come through. -It's not there. | 0:23:54 | 0:23:59 | |
Do you feel it needs three different textures of salmon? We've got hot-smoked, cold-smoked and poached. | 0:23:59 | 0:24:06 | |
Yeah, because they are different. Although the salmon is a bit over the way I would have liked, | 0:24:06 | 0:24:12 | |
it's using the organic... | 0:24:12 | 0:24:14 | |
I can make out the hot-smoked, I can make out the cold-smoked salmon. | 0:24:17 | 0:24:22 | |
-The fresh is lost. -I wouldn't know if there was fresh salmon in there. -No, you cannae make it out. | 0:24:22 | 0:24:28 | |
-Can you deliver this dish for 100? -If you can't up-scale it, it's not the right dish. | 0:24:28 | 0:24:33 | |
It's about how achievable the dish is, if it goes all the way to the final stage. | 0:24:33 | 0:24:38 | |
The skin, great idea... | 0:24:38 | 0:24:40 | |
-Oh! -Take your eye out! | 0:24:42 | 0:24:44 | |
-With the fish skin, I would have put a bit of salt on. -It needs some salt. | 0:24:44 | 0:24:49 | |
-Yeah. -But when you hear "kedgeree", what do you think? | 0:24:49 | 0:24:53 | |
Two things. Breakfast and a wee bit of spice. | 0:24:53 | 0:24:57 | |
Definitely breakfast. I don't know if it fits in that hole for your fish course. | 0:24:57 | 0:25:02 | |
I understand what you're saying. | 0:25:02 | 0:25:04 | |
I'm pleased today with the fish course. I managed to execute it. It went the way that I hoped. | 0:25:04 | 0:25:10 | |
I might have upped the spice a little bit. | 0:25:10 | 0:25:13 | |
I think it looked good. Hopefully, it's got that visual wow factor that everyone is talking about. | 0:25:13 | 0:25:20 | |
All three dishes tried and tested. | 0:25:23 | 0:25:26 | |
There's nothing the chefs can do, but nervously await Alan's verdict. | 0:25:26 | 0:25:30 | |
I want to win this course and stay in the lead. A bit anxious, two great dishes came up. | 0:25:30 | 0:25:36 | |
I'm looking for as high a score as possible because I need the points. | 0:25:36 | 0:25:41 | |
Alan gave Phil a lowly four yesterday | 0:25:41 | 0:25:45 | |
and old pals Michael and Tony averaged sixes, so have they improved today? | 0:25:45 | 0:25:51 | |
Hello, gentlemen. A mixed day for me, this one. | 0:25:51 | 0:25:55 | |
Tony, roasted langoustines with chilli jam. I think your presentation again was superb. | 0:25:57 | 0:26:03 | |
A little bit of ambition and technique missing for me | 0:26:04 | 0:26:08 | |
and I think you undersold yourself as a chef. | 0:26:08 | 0:26:12 | |
Philip, your seafood platter... | 0:26:15 | 0:26:18 | |
It's been a long time since I've seen anybody work as hard as you did today. | 0:26:18 | 0:26:23 | |
However, you gave yourself far too much to do, | 0:26:23 | 0:26:26 | |
hence the fact none of the dishes were absolutely perfect. | 0:26:26 | 0:26:31 | |
Also the platter as a whole didn't really gel for me. | 0:26:31 | 0:26:34 | |
I don't know how you would serve that for 100 people. | 0:26:34 | 0:26:38 | |
Michael, Hebridean smoked salmon kedgeree... Great flavour. | 0:26:38 | 0:26:43 | |
Potentially, a little bit more spice and could it also be perceived as a breakfast dish? | 0:26:43 | 0:26:48 | |
Tony, roasted langoustines, chilli jam... | 0:26:54 | 0:26:57 | |
Five out of ten. | 0:27:00 | 0:27:02 | |
Philip, for your seafood platter... | 0:27:05 | 0:27:07 | |
Six out of ten. | 0:27:09 | 0:27:11 | |
Michael, Hebridean smoked salmon kedgeree... | 0:27:13 | 0:27:17 | |
Good dish. Eight out of ten. | 0:27:18 | 0:27:21 | |
Next up is the main course, guys. The very best of luck. | 0:27:22 | 0:27:26 | |
-Thank you. -Thanks. | 0:27:26 | 0:27:28 | |
-- Well done. - Cheers. -Yeah, good man. | 0:27:29 | 0:27:33 | |
A tough day tomorrow, though. | 0:27:34 | 0:27:37 | |
So, after day two, Michael has held on to the lead | 0:27:37 | 0:27:41 | |
with an overall score of 14. | 0:27:41 | 0:27:43 | |
Tony has tumbled into second with 11 | 0:27:43 | 0:27:45 | |
and Philip is hot on his heels with 10. | 0:27:45 | 0:27:49 | |
I've dropped behind Michael now. I'm not in the lead. A bit more on edge. Just need to try harder. | 0:27:49 | 0:27:55 | |
I do feel a wee bit disappointed. I thought I might get another point. | 0:27:55 | 0:27:59 | |
Getting an eight is brilliant, but you can't rest on your laurels in this competition. | 0:27:59 | 0:28:05 | |
With one point in it, tomorrow's main course will bring blood, sweat and tears. | 0:28:05 | 0:28:10 | |
They're halfway there and they need to make sure the next dish is really setting the standards. | 0:28:10 | 0:28:16 | |
And see the chefs resort to surprising tactics. | 0:28:16 | 0:28:19 | |
Let me see that technique of opening the tin and pouring it into the pan. | 0:28:19 | 0:28:23 | |
Can you imagine Oliver Peyton and Prue Leith eating baked beans? | 0:28:23 | 0:28:27 | |
Subtitles by Subtext for Red Bee Media Ltd 2011 | 0:28:42 | 0:28:46 | |
Email [email protected] | 0:28:46 | 0:28:49 |