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It's judgment day on Great British Menu, the prize a place in the national final. | 0:00:02 | 0:00:07 | |
Three of Scotland's top chefs have battled for the honour of cooking at the People's Banquet, | 0:00:07 | 0:00:12 | |
a magnificent street party celebrating the power of food to bring people together. | 0:00:12 | 0:00:18 | |
Last year's regional champion Alan Murchison has been scoring their dishes all week. | 0:00:18 | 0:00:24 | |
And it's been a tough fight, especially for new boy Philip who in the end lost out to experience. | 0:00:24 | 0:00:30 | |
Philip, commiserations. Tony and Michael, well done, guys. | 0:00:30 | 0:00:34 | |
Today, Michael Smith and Tony Singh are going head to head | 0:00:34 | 0:00:38 | |
in front of the judges, each hoping to deliver a knockout blow. | 0:00:38 | 0:00:42 | |
I'm fired up now. I need to beat Michael and get one through for Scotland. | 0:00:42 | 0:00:47 | |
This is a tough competition. It's a fresh day. I've got to nail it. | 0:00:47 | 0:00:51 | |
-Good morning. -How are you doing? | 0:01:00 | 0:01:03 | |
Regional finalists Michael and Tony have cooked their hearts out to be here today | 0:01:03 | 0:01:08 | |
and a place in the Great British Menu final is now at stake. | 0:01:08 | 0:01:11 | |
-One of us has to do it. -What will you do when you're goin' hame? | 0:01:11 | 0:01:15 | |
Michael Smith has so far led the way with simple twists on Scottish classics | 0:01:15 | 0:01:20 | |
and is determined to win, having tried and failed last year. | 0:01:20 | 0:01:23 | |
It's been a long week. I'm delighted to get to this stage, but I'll have to dig deep to impress the judges. | 0:01:23 | 0:01:30 | |
Hot on his heels is risk-taker Tony Singh whose quirky menu | 0:01:30 | 0:01:33 | |
has already taken him one step further than last time. | 0:01:33 | 0:01:37 | |
I really want to beat Michael. There's only one hurdle, about 20 feet tall. It's the judges. | 0:01:37 | 0:01:42 | |
Mind your fingers. Ooh! | 0:01:42 | 0:01:45 | |
Both chefs have menus designed for sharing at the People's Banquet | 0:01:45 | 0:01:48 | |
and have very different cooking styles, | 0:01:48 | 0:01:51 | |
but while our discerning judges Prue Leith, Matthew Fort and Oliver Peyton may guess who cooked what, | 0:01:51 | 0:01:57 | |
they won't know for certain until after they've given their verdict. | 0:01:57 | 0:02:01 | |
Scotland is one of the great reservoirs of great ingredients in the British Isles. | 0:02:01 | 0:02:07 | |
What we want is wonderful food to share, | 0:02:07 | 0:02:10 | |
but it's still got to be gastronomy, the chefs at the top of their game. | 0:02:10 | 0:02:14 | |
This is the Great British Menu | 0:02:14 | 0:02:17 | |
and the biggest challenge to the chefs is to produce amazing food for a banquet like this. | 0:02:17 | 0:02:23 | |
If a dish came on to the table and everybody didn't stop talking and say, "Look at that," they've failed. | 0:02:23 | 0:02:30 | |
Michael might have been here before, but a feisty Tony won't be giving up without a fight. | 0:02:36 | 0:02:42 | |
-One of us is going to be named Scottish champion after today. -Yeah. | 0:02:42 | 0:02:47 | |
I got in front of the judges last year, Tony. It's tough, eh? | 0:02:47 | 0:02:52 | |
I know what it's like. I'm going to use all that, hopefully, to my advantage this year. | 0:02:52 | 0:02:57 | |
Well, the only solace I get from that is they didn't pick you. | 0:02:57 | 0:03:01 | |
Michael's menu kicks off with simple baked cheese, | 0:03:05 | 0:03:09 | |
a fondue-like dish with cracker breads for dipping. | 0:03:09 | 0:03:12 | |
But Tony is setting things in motion today | 0:03:12 | 0:03:15 | |
with his deep-fried rabbit in a hat, | 0:03:15 | 0:03:18 | |
a humorous dish he hopes will get people talking. | 0:03:18 | 0:03:22 | |
Michael's dish is essentially cheese on toast. | 0:03:22 | 0:03:25 | |
Will the judges like that, up against a rabbit in a hat, a bit more fun, a bit more risky? | 0:03:25 | 0:03:31 | |
Hopefully, I'll nudge ahead. | 0:03:31 | 0:03:33 | |
Tony's menu relies heavily on props, a strategy that will make or break him today, | 0:03:33 | 0:03:39 | |
and Michael is quick to try and sow the seeds of doubt. | 0:03:39 | 0:03:42 | |
-You've got a nice shine on your top hat there. Is that rabbit coming from the Mad Hatter? -It could be. | 0:03:42 | 0:03:49 | |
He can't afford to over or undercook his spicy crumbed rabbit | 0:03:49 | 0:03:53 | |
which has to be deep-fried at the last minute. | 0:03:53 | 0:03:56 | |
-Are you on time? Running a couple of minutes late? -I'll be fine. -Right on the edge with your rabbit. | 0:03:56 | 0:04:02 | |
-By my watch, I've got another three minutes. -And how long has your rabbit got? | 0:04:02 | 0:04:07 | |
Two! | 0:04:07 | 0:04:09 | |
Ignoring Michael's attempts to derail him, | 0:04:09 | 0:04:12 | |
Tony serves up his Asian slaw, made with peanuts and a chilli kick, | 0:04:12 | 0:04:17 | |
fills his hat with crispy rabbit and without a second to spare, gets it to the pass. | 0:04:17 | 0:04:23 | |
OK, gentle folk, take that through for them. Tell them to get stuck right in. | 0:04:24 | 0:04:29 | |
-A couple of minutes late? -No. No' by my watch. -OK. | 0:04:30 | 0:04:33 | |
Will the judges think Tony's rabbit in a hat worthy of a place on the banquet menu? | 0:04:33 | 0:04:39 | |
It's an upside-down top hat. | 0:04:39 | 0:04:42 | |
It is. | 0:04:43 | 0:04:45 | |
-Ah. -Ah. -Oh. | 0:04:45 | 0:04:48 | |
You know what? I think the best-looking thing in this little collection is the finger bowls. | 0:04:48 | 0:04:54 | |
-Let's see. -Perhaps it tastes better than it looks. -Early days. | 0:04:54 | 0:04:58 | |
I'm going to use my fingers all together. | 0:04:59 | 0:05:02 | |
I must say, I have to take it back. This is really delicious. | 0:05:02 | 0:05:06 | |
I do think, if you're going to do this sort of thing, you don't leave bones in there. | 0:05:07 | 0:05:13 | |
-No. -I think there's quite a lot of spicing there as well | 0:05:13 | 0:05:17 | |
which is also disguising any sort of delicate flavour that's going on. | 0:05:17 | 0:05:21 | |
That's the trouble. The dressing on both of these things is too powerful. | 0:05:21 | 0:05:25 | |
It's just loads of ideas and very badly executed. | 0:05:25 | 0:05:28 | |
I think it's OK, but I'm hoping for something much, much better. | 0:05:28 | 0:05:33 | |
Top hat maybe, but it's not top-hole. | 0:05:33 | 0:05:36 | |
Mixed reviews for Tony's rabbit. Will Michael's simple baked cheese get him off to a better start? | 0:05:40 | 0:05:45 | |
Both scored six for their starters in the heats, but Michael thinks his could push him out in front. | 0:05:45 | 0:05:51 | |
Tony's is fun, informal, it's finger food. Mine's slightly more refined. Hopefully, that gives me an edge. | 0:05:51 | 0:05:57 | |
He is serving his cheese with a tomato chutney, grape jelly and crispbreads, | 0:05:57 | 0:06:03 | |
but when it comes to presentation, Tony thinks his is streets ahead. | 0:06:03 | 0:06:08 | |
-Brother! -Hello. -You went for the... "Whoa!" -Just upping the wow factor. | 0:06:08 | 0:06:12 | |
-As good as the hat? -Do you think it can be improved? -Yes. -That's your interpretation. | 0:06:12 | 0:06:18 | |
It's a direct hit from Tony, but Michael is confident he is on to a winner | 0:06:18 | 0:06:23 | |
as he puts his baked cheese in pride of place and sends it to the judges. | 0:06:23 | 0:06:28 | |
Smell the cheese. | 0:06:28 | 0:06:30 | |
OK, put it down in front of Prue, please. | 0:06:30 | 0:06:34 | |
In the centre of the table, yeah? | 0:06:34 | 0:06:36 | |
Will the judges think Michael's baked cheese has what it takes to open the People's Banquet? | 0:06:36 | 0:06:42 | |
Whoa! | 0:06:42 | 0:06:44 | |
-Ha-ha! -I don't know what to say. | 0:06:48 | 0:06:51 | |
-I think it looks good. -Fantastic. -Shall I be mum with this? | 0:06:51 | 0:06:55 | |
-This is a cheese baked in a crust. -Are you sure? -Yeah. -Good Lord! | 0:06:55 | 0:06:59 | |
You don't need knives and forks. | 0:06:59 | 0:07:01 | |
-Of course, what you do... -You dig. -You dig in like that. | 0:07:01 | 0:07:05 | |
-It is a fondue and isn't a fondue the absolute classic sort of...? -Party thing. | 0:07:05 | 0:07:10 | |
-Let's all get together, have a lovely time. -One trusts it's Scottish cheese. -I'm sure it is. | 0:07:10 | 0:07:16 | |
I think the cheese is not particularly good quality. I think it's OK. | 0:07:20 | 0:07:25 | |
If you're going to all the bother of having a centrepiece cheese, | 0:07:25 | 0:07:29 | |
it needs to have a lot more character to it. | 0:07:29 | 0:07:32 | |
-The strongest flavour is the jelly. -I don't think you want anything too strong. | 0:07:32 | 0:07:37 | |
I think this is a fun dish. It's absolutely suitable for a starter. All those things taste lovely. | 0:07:37 | 0:07:43 | |
My only complaint about it, and it's an easily fixed one, | 0:07:43 | 0:07:47 | |
is this is a little bit too much hard work. | 0:07:47 | 0:07:50 | |
Exactly. | 0:07:51 | 0:07:53 | |
Some praise, but hardly full marks for Michael. | 0:07:57 | 0:08:01 | |
Will the fish course produce a clear frontrunner? | 0:08:01 | 0:08:04 | |
Tony's roasted langoustines with chilli jam are up first | 0:08:04 | 0:08:08 | |
and again he's put quirky presentation to the fore. | 0:08:08 | 0:08:11 | |
This dish lost him marks in the heats | 0:08:11 | 0:08:14 | |
when Alan Murchison judged it too simple. | 0:08:14 | 0:08:18 | |
I took his advice. I'm making bread for my fish course. | 0:08:18 | 0:08:22 | |
-I see what you're up to. You think that's where you can catch up the most ground? -Hopefully. | 0:08:22 | 0:08:27 | |
But Michael thinks the look of Tony's dish could be more of a threat. | 0:08:29 | 0:08:34 | |
I'm unnerved by Tony's presentation. The judges could go for it in a big way. It's got a lot of humour. | 0:08:34 | 0:08:40 | |
Or they might see it as style over substance. The prawns are delicious. | 0:08:40 | 0:08:45 | |
But I'm not sure if that covers all the bases that I'm trying to do. | 0:08:45 | 0:08:49 | |
Tony thinks his ingredients are good enough to do the talking | 0:08:49 | 0:08:54 | |
and together with his bread, tick all the boxes for this year's brief, but will the judges agree? | 0:08:54 | 0:09:00 | |
-Who's going to carry that? -OK, gentlemen, strong shoulders you've got, no problem. | 0:09:00 | 0:09:06 | |
Do Tony's langoustines have the wow factor needed for the People's Banquet? | 0:09:08 | 0:09:14 | |
LAUGHTER | 0:09:14 | 0:09:16 | |
That's brilliant. That's very good. | 0:09:16 | 0:09:18 | |
What is this? "Fingers before forks"? | 0:09:22 | 0:09:27 | |
I think this is very practical. People could take these away. | 0:09:27 | 0:09:31 | |
-And it adds to the conviviality which would be great. -It's good to see a seafood platter, no? | 0:09:31 | 0:09:37 | |
Oh, that's good. Look, absolutely perfectly cooked too. | 0:09:37 | 0:09:42 | |
You know what? This chilli jam... | 0:09:42 | 0:09:45 | |
that's plastered all over the top is absolutely delicious. | 0:09:45 | 0:09:50 | |
-Yes, isn't it? -Really delicious. | 0:09:50 | 0:09:52 | |
-I can't think of anything wrong with it. -We're just eating them without the bread. | 0:09:52 | 0:09:57 | |
The bread is completely unnecessary. | 0:09:57 | 0:10:00 | |
-It's to make the langoustines go further. -They've just got to be more generous with the langoustines. | 0:10:00 | 0:10:06 | |
It's one of the first dishes where you get a real sense of Scottishness, a sense of occasion. | 0:10:06 | 0:10:11 | |
I can't see any reason whatever why this shouldn't be a dish for the banquet. | 0:10:11 | 0:10:16 | |
It's got everything. It looks great, it's my favourite food. | 0:10:16 | 0:10:21 | |
And it's a talking point. It's lovely. | 0:10:21 | 0:10:24 | |
-It's a proper celebration. -It's got a sense of drama. Good. | 0:10:24 | 0:10:28 | |
Well, it's a big thumbs-up for Tony's langoustines. | 0:10:31 | 0:10:35 | |
Will Michael's fish course measure up? | 0:10:35 | 0:10:38 | |
He has elevated classic kedgeree | 0:10:38 | 0:10:40 | |
to a dish he thinks worthy of the banquet. | 0:10:40 | 0:10:43 | |
But Tony thinks he has totally missed the mark. | 0:10:43 | 0:10:47 | |
Kedgeree? When you put kedgeree up, the first thing that comes to my mind is breakfast. Yeah? | 0:10:47 | 0:10:54 | |
Tony is doing his best to unsettle his rival, | 0:10:54 | 0:10:58 | |
but Michael still thinks his kedgeree has the edge. | 0:10:58 | 0:11:02 | |
-How am I doing? -He's serving it paella-style and also using three types of cured and cooked salmon, | 0:11:03 | 0:11:10 | |
vibrant Araucana eggs, | 0:11:10 | 0:11:12 | |
salmon skin crisps | 0:11:12 | 0:11:14 | |
and cheffy hollandaise foam, | 0:11:14 | 0:11:17 | |
but will the judges agree with Tony? | 0:11:17 | 0:11:19 | |
-Here we go. -I still think it's neck and neck. You know what I mean? -Who knows? -Who knows? | 0:11:19 | 0:11:25 | |
Has Michael succeeded in making a simple Scottish breakfast dish grand enough for the People's Banquet? | 0:11:25 | 0:11:32 | |
Wow! | 0:11:33 | 0:11:35 | |
-Well... -What is it? | 0:11:35 | 0:11:37 | |
Well, I think it's kedgeree. | 0:11:37 | 0:11:39 | |
-Yeah, you're absolutely right. -Rice, fish, eggs. | 0:11:39 | 0:11:43 | |
And that looks suspiciously like salmon skin erupting from that thing in the middle. | 0:11:43 | 0:11:49 | |
-Yes, a huge delicacy in Japan. -Indeed. | 0:11:49 | 0:11:52 | |
Is this good? | 0:11:53 | 0:11:55 | |
I like the idea of skin and usually I like it, but I don't like that one. | 0:11:57 | 0:12:01 | |
-A piece of fish? -A piece of fish, there you are. Your kedgeree, sir. -Thank you very much indeed. | 0:12:01 | 0:12:08 | |
It doesn't smell of curry. | 0:12:09 | 0:12:11 | |
I want curry in my kedgeree. | 0:12:11 | 0:12:14 | |
I think it's perfectly cooked. It's a really beautiful, delicate dish. | 0:12:14 | 0:12:18 | |
But is it really a banquet dish? Kedgeree is either breakfast or it's a supper dish. | 0:12:18 | 0:12:23 | |
It's not exciting enough, it's not dramatic enough for the People's Banquet. | 0:12:23 | 0:12:29 | |
The main problem is it's not the langoustines. | 0:12:29 | 0:12:33 | |
-It's almost like a brunch dish in a way. -Yes, that's the trouble. | 0:12:33 | 0:12:38 | |
I think he's done this quite gastronomically. | 0:12:38 | 0:12:41 | |
But it's not exciting. It's homely, it's comfortable, it's warm, it's nice. | 0:12:41 | 0:12:47 | |
It's something I'd get at my home. | 0:12:47 | 0:12:49 | |
I think it's a damn fine piece of cooking. Stop it, you snobs! | 0:12:49 | 0:12:53 | |
So Michael's kedgeree hasn't completely swept the board. Could Tony be pushing out in front? | 0:12:58 | 0:13:04 | |
Two courses down. Am I ahead? | 0:13:04 | 0:13:07 | |
Hard to tell. I don't know what the judges want. | 0:13:07 | 0:13:10 | |
I can't second-guess them. I'd hope to be in the lead, but I'm not sure. | 0:13:10 | 0:13:15 | |
I've been at this stage in front of the judges. Tony hasn't. | 0:13:15 | 0:13:18 | |
That could give me an edge possibly. I want to win, so that's my sole intention. | 0:13:18 | 0:13:23 | |
Time for their main courses - two completely opposing dishes that scored eights earlier in the week. | 0:13:29 | 0:13:36 | |
Michael's barbecued lamb | 0:13:36 | 0:13:38 | |
with potato wedges and slaw is up first, | 0:13:38 | 0:13:41 | |
served on an indoor barbecue to get people talking, with the help of an apron stolen from Tony. | 0:13:41 | 0:13:47 | |
-Do you think the super apron is going to enhance your barbecue skills? -I hope so. | 0:13:47 | 0:13:52 | |
He is serving five cuts of lamb, a meat he thinks perfect for a summer banquet, | 0:13:52 | 0:13:57 | |
but Tony isn't convinced it will hit the high notes with everyone. | 0:13:57 | 0:14:02 | |
You've got lamb. If you don't like it, you're snookered. | 0:14:02 | 0:14:06 | |
Mine, you've got seven dishes. You can pick and choose. That's what's great about it. | 0:14:06 | 0:14:11 | |
But Michael is confident he is on to a winner and isn't going to let Tony tell him otherwise. | 0:14:13 | 0:14:18 | |
It smells like a bonfire, a wood fire on a lovely beach somewhere on the Isle of Skye. | 0:14:18 | 0:14:24 | |
With the clock ticking, he plates up his asparagus, | 0:14:24 | 0:14:28 | |
summer slaw and crispy potato wedges. | 0:14:28 | 0:14:31 | |
Anything can happen when you play with fire. | 0:14:31 | 0:14:35 | |
And loads his five different cuts on to his smouldering indoor barbecue. | 0:14:35 | 0:14:39 | |
Yeah. | 0:14:41 | 0:14:42 | |
It's a barbecue. They just get stuck in, use their hands, whatever they want to do, have a nice beer. | 0:14:42 | 0:14:48 | |
Can Michael edge out in front with his modern take on a summer classic? | 0:14:49 | 0:14:54 | |
Ah! | 0:14:54 | 0:14:56 | |
Ooh! | 0:14:56 | 0:14:57 | |
-It's a barbecue. -It's a barbecue and it's still going. | 0:14:59 | 0:15:03 | |
Hmm, that smells great. | 0:15:03 | 0:15:06 | |
We've got various cuts of lamb. We've got some chops, some kebabs. | 0:15:06 | 0:15:10 | |
I think it looks amazing. I really do. | 0:15:10 | 0:15:14 | |
This is one of the most appropriate dishes we've seen so far. It is fun. | 0:15:14 | 0:15:18 | |
Oliver, can I pass you the salad? | 0:15:18 | 0:15:21 | |
-Oh, I do love... -Look at that! | 0:15:21 | 0:15:24 | |
-Perfectly cooked. -..kidneys and livers. -It is. -Isn't that good? | 0:15:24 | 0:15:28 | |
But can you do that for 100? | 0:15:28 | 0:15:31 | |
-Yeah. -That precisely? | 0:15:31 | 0:15:33 | |
The real question is, does the lamb actually live up to the billing? | 0:15:33 | 0:15:37 | |
The lamb is delicious. | 0:15:37 | 0:15:39 | |
-This is very exciting. -DIY. -The interaction of it. It's lovely. | 0:15:39 | 0:15:44 | |
A mixed grill of this quality, you just don't see. | 0:15:44 | 0:15:48 | |
Different styles of cooking, lots of different things happening, lots of visual appeal. | 0:15:48 | 0:15:54 | |
-What about the veg? -I think the veg are a bit disappointing. | 0:15:54 | 0:15:57 | |
I think this seasoning issue... Very disappointing. | 0:15:57 | 0:16:01 | |
Can we say that it is gastronomy or is this a barbecue? | 0:16:01 | 0:16:05 | |
-It's great fun. -It is. | 0:16:05 | 0:16:07 | |
That's what we're looking for - a bit of fun, a bit of interaction, a talking point. | 0:16:07 | 0:16:12 | |
It's a joyous experience, all good things. | 0:16:12 | 0:16:15 | |
Michael's barbecue has gone down a storm. Will Tony's main course be as big a hit? | 0:16:20 | 0:16:26 | |
He's taking a huge risk, dishing up seven of his childhood favourites | 0:16:26 | 0:16:30 | |
in tiffin-style boxes, including spicy salmon, | 0:16:30 | 0:16:33 | |
potato and chickpea curry | 0:16:33 | 0:16:36 | |
and a controversial recipe using baked beans. | 0:16:36 | 0:16:39 | |
It's an ingredient unheard of in the Great British Menu kitchen and it may cost him a place in the finals. | 0:16:39 | 0:16:45 | |
-Are you still going with your baked beans? -Yes. -They're quite fiery. | 0:16:45 | 0:16:49 | |
This dish has Tony Singh stamped all over it | 0:16:49 | 0:16:53 | |
and the judges will no doubt recognise it as inspired by his Sikh upbringing. | 0:16:53 | 0:16:59 | |
Hopefully, the judges will like it because this is for the public. | 0:16:59 | 0:17:03 | |
The common man, made by the common man - me. I hope they love it. | 0:17:03 | 0:17:07 | |
Confident he is providing something for everyone, | 0:17:07 | 0:17:10 | |
he gets his controversial beans into one of many tiffin tins | 0:17:10 | 0:17:15 | |
with his mutton and potato stew and honey roast pork belly, | 0:17:15 | 0:17:19 | |
and finally delivers them to the pass. | 0:17:19 | 0:17:22 | |
OK, gents. It's sharing, it's tiffin. | 0:17:23 | 0:17:26 | |
Will Tony's mixed bag of childhood favourites hit the mark with the judges | 0:17:26 | 0:17:31 | |
and what will they make of his spicy beans? | 0:17:31 | 0:17:35 | |
How spiffin', it's tiffin! | 0:17:38 | 0:17:41 | |
-I do like tiffin boxes. -Very pretty, isn't it? -Where's Matthew's? | 0:17:41 | 0:17:45 | |
-Exactly. -I'm going to give you one and you one, and you can do the work. | 0:17:45 | 0:17:49 | |
-OK, Prue. -Ah! | 0:17:49 | 0:17:52 | |
There we go. | 0:17:52 | 0:17:54 | |
-We are all sharing, chaps. -Oh, no. | 0:17:54 | 0:17:57 | |
These look uncommonly like baked beans to me. | 0:17:57 | 0:18:00 | |
Yeah, they look like good baked beans. | 0:18:00 | 0:18:03 | |
Oh, that is delicious! | 0:18:07 | 0:18:09 | |
I can say without fear of contradiction these are the finest baked beans I've eaten in my life. | 0:18:09 | 0:18:15 | |
I'd probably leave the salmon out, just because it's confusing to have fish with meat. | 0:18:15 | 0:18:21 | |
What is very useful about this is if people do have different dietary likes and dislikes, | 0:18:21 | 0:18:27 | |
-everybody will find something. -I think it's all a bit overwhelming. | 0:18:27 | 0:18:31 | |
-I think there's too much going on. -You're criticising the chef for generosity. | 0:18:31 | 0:18:36 | |
No, I'm criticising the chef for having too many different types of food going on | 0:18:36 | 0:18:41 | |
and inappropriate to a four-course meal. | 0:18:41 | 0:18:44 | |
This is food produced by a community for a community. | 0:18:44 | 0:18:48 | |
That is in a sense truer to the spirit of the People's Banquet than some food we've been served up. | 0:18:48 | 0:18:53 | |
-It's a bloody tiffin box! -This is food... -It's hardly revolutionary. | 0:18:53 | 0:18:58 | |
It's to feed a lot of people. Why does it have to be revolutionary? | 0:18:58 | 0:19:02 | |
We've had barbecue, for heaven's sake! I mean, burnt meat goes back to the dawn of time! | 0:19:02 | 0:19:08 | |
Tony has no idea his main course has split the judges and his fate now rests with his dessert. | 0:19:12 | 0:19:18 | |
Michael is up first with another updated classic. | 0:19:18 | 0:19:22 | |
His dish relies on extravagant presentation | 0:19:24 | 0:19:27 | |
and one pipped to the post by rival Tony yesterday. | 0:19:27 | 0:19:31 | |
Bit of a sweat shop over there? A few bodies helping? Could you knock it out for 100 or would you need help? | 0:19:31 | 0:19:37 | |
It's always, uh... nice to be helpful. | 0:19:38 | 0:19:43 | |
But there's no room for niceties in this competition. | 0:19:43 | 0:19:46 | |
With the clock ticking, Tony spied a chance to pile on the pressure. | 0:19:46 | 0:19:51 | |
-You've got two minutes to go. -Aye. | 0:19:51 | 0:19:53 | |
-What's your point? -You're getting aggressive there, eh? -You watch your digging at me, eh? | 0:19:53 | 0:19:58 | |
It's their last chance to impress the judges and Michael has planned a surprise. In the nick of time, | 0:19:58 | 0:20:05 | |
a bottle of whisky is hidden amongst the cream-filled meringues and his dish is ready for tasting. | 0:20:05 | 0:20:12 | |
Are you all right with it? | 0:20:14 | 0:20:16 | |
To have a grand finale, you've got to have a show-stopping dessert. | 0:20:16 | 0:20:20 | |
All the tastes, all the textures and fun-sharing elements were there. | 0:20:20 | 0:20:25 | |
Will the judges think Michael's meringue tower has what it takes to represent the region? | 0:20:25 | 0:20:31 | |
Oh, my goodness! | 0:20:31 | 0:20:33 | |
I feel intimidated. | 0:20:35 | 0:20:38 | |
Matthew, I feel very, very happy. | 0:20:38 | 0:20:42 | |
-It's a croquembouche with booze inside. -No, I'll tell you what it is. | 0:20:42 | 0:20:47 | |
It's raspberry ripple with a Scottish tipple. | 0:20:47 | 0:20:50 | |
You can pull it off with your fingers. That's the great thing. You don't need to be dainty. | 0:20:51 | 0:20:57 | |
Oh, OK. | 0:20:57 | 0:20:59 | |
-Good. -And raspberry coulis. We've got raspberries-a-go-go here. | 0:20:59 | 0:21:03 | |
So you can take out the booze without... | 0:21:03 | 0:21:06 | |
-Go on, take it out and pass it round. -There you go. | 0:21:06 | 0:21:10 | |
This is a fabulous pudding. | 0:21:10 | 0:21:12 | |
I love the drama of it. | 0:21:12 | 0:21:14 | |
-It is a spectacular sort of work of art. -It just feels so British. | 0:21:14 | 0:21:19 | |
-I just love how this looks. -There's not too much cream. | 0:21:19 | 0:21:23 | |
The raspberries and the raspberry coulis give it a bit of an acidic jerk. | 0:21:24 | 0:21:30 | |
There's not too much sugar been added to the coulis which gives it a tart... It leaves your palate clean. | 0:21:30 | 0:21:36 | |
And it would leave you very sort of light at the end of a long haul. | 0:21:36 | 0:21:41 | |
-This is a dish for sharing, isn't it? -It is. | 0:21:41 | 0:21:44 | |
It moves through all the sort of criteria. | 0:21:44 | 0:21:48 | |
-Cheers, Prue. -Cheers. -Oliver? -Cheers. | 0:21:48 | 0:21:50 | |
Do you want a tiny taste? | 0:21:50 | 0:21:53 | |
Whatever it is, it's a bit of a tonsil-tickler! | 0:21:53 | 0:21:57 | |
Michael's meringues seem to have hit the spot, | 0:22:01 | 0:22:04 | |
but the judges are yet to taste Tony's chocolate revenge, a dish Alan put in pole position yesterday. | 0:22:04 | 0:22:10 | |
-Tony, how does it feel... -What, to take you to the train station later on after losing? | 0:22:10 | 0:22:15 | |
His final showdown is a layered chocolate mousse | 0:22:15 | 0:22:19 | |
with technical garnishes and shortbread biscuits. | 0:22:19 | 0:22:22 | |
It requires a steady hand, cool head and an equally cool kitchen. | 0:22:22 | 0:22:27 | |
It's got to be spot-on. | 0:22:27 | 0:22:29 | |
If it isn't, it's very evident. If the judges aren't happy with it, it's really going to penalise him. | 0:22:29 | 0:22:35 | |
He's making a white chocolate bombe, a surprise element filled with raspberry puree | 0:22:35 | 0:22:41 | |
which, luckily for Tony, appears to be holding. | 0:22:41 | 0:22:44 | |
He places it on his giant mousse, topped by his fragile lattice and edible dipping shards. | 0:22:44 | 0:22:50 | |
OK, gentlemen. | 0:22:50 | 0:22:52 | |
Chocolate revenge. Tony's chocolate revenge. | 0:22:52 | 0:22:55 | |
# Dan-dan-da-na! # | 0:22:55 | 0:22:57 | |
Thank goodness for that, brother! | 0:22:58 | 0:23:00 | |
-Done. -Done it. It's gone. -Done. | 0:23:00 | 0:23:03 | |
Will Tony's elaborate dessert see him have his revenge on rival Michael? | 0:23:03 | 0:23:08 | |
There's a "mousse" in the house. | 0:23:10 | 0:23:13 | |
It's interesting, these daggers of chocolate. | 0:23:13 | 0:23:17 | |
I think we've got to break these off and, Prue, you're going to have to smash open an egg. | 0:23:17 | 0:23:23 | |
-Inside... -That's good chocolate. | 0:23:23 | 0:23:25 | |
-Excellent chocolate. -OK... -So far, the chocolate's good. | 0:23:25 | 0:23:29 | |
-Oh, I've got to go "crack". -Mm-hm. | 0:23:29 | 0:23:32 | |
Wahey! | 0:23:33 | 0:23:35 | |
It's a football! | 0:23:35 | 0:23:37 | |
-That's for Oliver. -Oh, look at that! | 0:23:37 | 0:23:40 | |
Is that drama or is it not? | 0:23:40 | 0:23:43 | |
-That's drama. -There you are. | 0:23:43 | 0:23:45 | |
Mousse, mousse, mousse. | 0:23:45 | 0:23:47 | |
Well... | 0:23:50 | 0:23:52 | |
All the energy and expertise has gone into the presentation. | 0:23:53 | 0:23:57 | |
The amount of time that's gone into the construction of this pudding | 0:23:57 | 0:24:02 | |
and then to leave it with three pretty bland mousses inside... | 0:24:02 | 0:24:06 | |
-What about these little shortbread biscuits? -Very nice. -They're lovely and buttery. | 0:24:06 | 0:24:12 | |
The disappointing thing is the chocolate is amazing, the chocolate work is really beautiful. | 0:24:12 | 0:24:17 | |
Will you please not forget that we all were knocked out at it when it came in? | 0:24:17 | 0:24:23 | |
-It was very dramatic. -It's like being visited by an ancient relative | 0:24:23 | 0:24:28 | |
you haven't seen for a great many years and you remember why. | 0:24:28 | 0:24:32 | |
With all eight dishes sent, there's nothing the chefs can do but await their fates. | 0:24:35 | 0:24:40 | |
It's a competition. Somebody has to win, somebody has to lose. You can never second-guess these judges. | 0:24:40 | 0:24:46 | |
They've both put their all into their menus, but only one of them can be crowned Scottish champion. | 0:24:46 | 0:24:53 | |
Now we'll have to wait for the judges to mull it over. This is the worst part of the competition. | 0:24:53 | 0:24:58 | |
With two distinctive approaches on display, the judges have an inkling which dishes belong to which menu. | 0:25:02 | 0:25:09 | |
Now it's time for their suspicions to be confirmed. | 0:25:09 | 0:25:13 | |
I like all my best dishes to be on one menu. They never are. | 0:25:13 | 0:25:16 | |
There are dishes on both these menus I would like to see at the final. | 0:25:16 | 0:25:20 | |
Michael has taken the traditional route, | 0:25:20 | 0:25:23 | |
putting a spin on Scottish classics to make them fit for a banquet. | 0:25:23 | 0:25:27 | |
Tony has done the exact opposite | 0:25:27 | 0:25:30 | |
and dreamt up fun, risky dishes, designed to get people talking. | 0:25:30 | 0:25:34 | |
The judges have an idea who is behind which menu, | 0:25:34 | 0:25:38 | |
but won't find out for sure until they've picked a winner. | 0:25:38 | 0:25:41 | |
There's a lot to digest there. | 0:25:41 | 0:25:44 | |
-Matthew, have you made up your mind? -Yes, Oliver. -Prue? -Yes, I have. | 0:25:44 | 0:25:48 | |
Good. So have I. Shall we call in the chefs? | 0:25:48 | 0:25:52 | |
For Michael and Tony, the wait is finally over. | 0:25:53 | 0:25:57 | |
One of these chefs will be back to fight another day, the other sent packing. | 0:25:57 | 0:26:02 | |
Tony, Michael, welcome. | 0:26:05 | 0:26:08 | |
Both menus, there has been fabulous food that we would be very happy to see at a final banquet. | 0:26:08 | 0:26:14 | |
But it is a competition and we have to judge | 0:26:14 | 0:26:18 | |
who is going forward to represent Scotland in the finals of the Great British Menu. | 0:26:18 | 0:26:24 | |
-Matthew, have you made up your mind? -Yes, it's going to be Menu B for me. -Prue? | 0:26:24 | 0:26:29 | |
-Menu A for me. -Menu A? OK. | 0:26:29 | 0:26:32 | |
Well, I'm Menu B. | 0:26:32 | 0:26:34 | |
You're not sure who Menu B is, so let's find out. | 0:26:34 | 0:26:37 | |
So the chef going forward to represent Scotland in the finals of the Great British Menu is... | 0:26:44 | 0:26:50 | |
-..Michael Smith. -Congratulations. -Well done. | 0:26:59 | 0:27:03 | |
-Good luck, man. -Cheers. | 0:27:04 | 0:27:06 | |
A very interesting menu and I think it generally suited very well | 0:27:06 | 0:27:11 | |
the idea of a street party, a banquet and sharing. | 0:27:11 | 0:27:15 | |
-Well done. -I just thought your menu was more suitable for the banquet than Tony's. | 0:27:15 | 0:27:22 | |
We loved the barbecue. It was funny and lovely. | 0:27:22 | 0:27:25 | |
If you had to change one dish, I'd suggest you drop the kedgeree and borrow Tony's langoustines. | 0:27:25 | 0:27:32 | |
-Pinch his langoustines. -We were at sixes and sevens, which is always a sign of a healthy competition. | 0:27:32 | 0:27:38 | |
Tony, commiserations. Michael, we look forward to seeing you in the finals of the Great British Menu. | 0:27:38 | 0:27:45 | |
-I'm sure there's a drink waiting for you. Well done. -Thank you. -Thanks very much. -Cheers. | 0:27:45 | 0:27:50 | |
-Well done, Michael. -Thank you. | 0:27:52 | 0:27:55 | |
I'm feeling a bit down, but I'm chuffed for Michael. | 0:27:55 | 0:27:58 | |
I hope his dishes get through. Team Scotland will be at the banquet. | 0:27:58 | 0:28:02 | |
It's Scotland's week. | 0:28:02 | 0:28:05 | |
I'm really pleased. I'm in the national finals with a Scottish menu. | 0:28:06 | 0:28:11 | |
It'll take me all the way to the People's Banquet. | 0:28:11 | 0:28:14 | |
Next week, three of Wales's finest chefs enter the ring | 0:28:14 | 0:28:18 | |
and it's dog eat dog in the kitchen. | 0:28:18 | 0:28:20 | |
Hopefully, you'll do a mistake and I won't. | 0:28:20 | 0:28:23 | |
I need to do my Glamorgan sausages. | 0:28:23 | 0:28:25 | |
-This competition means everything to me. -I'm definitely up for the fight. | 0:28:25 | 0:28:30 | |
I'm absolutely 110% committed to winning this. | 0:28:30 | 0:28:33 | |
Subtitles by Subtext for Red Bee Media Ltd 2011 | 0:28:48 | 0:28:52 | |
Email [email protected] | 0:28:52 | 0:28:54 |