Wales Fish Great British Menu


Wales Fish

The chefs from Wales - Aled Williams, Gareth Jones and Hywel Jones - pull out all the stops with their fish dishes, hoping to impress veteran chef Angela Hartnett.


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Transcript


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It's Day Two on Great British Menu.

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Three of Wales's most competitive chefs -

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Gareth Jones, Hywel Jones and Aled Williams -

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are vying to cook at the ultimate street party.

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Yesterday, they locked horns over the starters.

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We don't do this every day.

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And returning Welsh champion Aled was shocked to be knocked into last place by the two new boys,

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both in joint first.

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I'm giving you six out of ten.

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Now their fish courses are up for scrutiny

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by Michelin star-holder Angela Hartnett.

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At the moment it's pretty much equal footing. This is a chance for one to excel and go into the lead.

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They're all desperate to impress with show-stopping dishes.

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Wow, look at that! It's quite impressive.

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Is it meant to go that colour on the side?

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The competition's heating up now. It's going to get tougher

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but I'm up for that challenge.

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The chefs have met inspiring characters who use the power of food to bring their communities together.

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These local heroes will be the winning chef's guests

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at The People's Banquet. But first,

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the contenders must come up with magnificent sharing platters to get people talking.

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I'll need a second try!

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Deciding who makes the grade

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is Great British Menu veteran and Britain's most revered female chef, Angela Hartnett.

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She's expecting a lot from the fish course.

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They have to sell it with their eyes, with the presentation and cook to perfection.

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First up is determined underdog Gareth Jones,

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whose imaginative and rustic Conwy pork pie

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earned him seven points and joint first place in the starter round.

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It's getting serious now. I want to be the man at the banquet. All I can do is get my dishes perfect.

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Just keep pushing as hard as I can.

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-So, Gareth, what's the dish?

-Cured trout crostini

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-with sweet pea mousse and crab espuma.

-Crostini.

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-So on a piece of bread, you're saying?

-Take a piece of bread, flake off your own trout,

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add that, add the garnish with pea and brown crab.

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You're interacting, making your own crostini. It's not just bread with something on.

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-Served on a piece of Welsh slate that I sourced myself.

-So visually impressive?

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-Hopefully, yes.

-Feeling confident?

-Yeah, quietly!

-The guy who couldn't say boo to a goose yesterday!

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Gareth is hoping to lift his simple cured trout out of the ordinary

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by adding two technically tricky mousses.

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But is he being a bit too ambitious?

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He's got to watch out and make sure

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the pea mousse isn't like a rubber ball and set too hard with too much gelatine.

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You have to watch the cooking of the trout that it remains succulent and fresh, not overcooked.

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You have two and a half minutes on the turbot.

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Up next is quietly determined Hywel Jones,

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a five-year Michelin star-holder and a newcomer to the competition.

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He's sharing the limelight with Gareth in first place

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after showing his precise skill with a refined cawl stew starter.

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He's confident he can emerge triumphant again today.

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The others have a challenge on their hands to beat my fish course.

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This will come out on top.

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-What dish are you doing today?

-Dressed Cardigan Bay lobster

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with Wye Valley asparagus prepared in three different ways,

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-served with a mayonnaise served with lobster oil.

-And presentation?

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For this I've had a fantastic beautiful glass plate made.

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I've gone to the beach off the coast where the lobsters are caught

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and got some shingle which I'll put underneath it.

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Feeling confident?

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I am. I was pleased with how the first course went.

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Hywel's putting his culinary expertise on display

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in this luxurious lobster dish with asparagus three ways.

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But shingle from the beach - is this a winner?

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Hywel's last dish, fantastic flavours, fantastic cook.

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But what he really lacked is the presentation

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and that wow factor. Hopefully with this dish

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when you look at it, you think, "I just want to tuck in and eat that food!"

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Last, but not least, it's Aled Williams, the returning champion for the Welsh region.

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He suffered a serious blow when he landed last with a six for his guinea fowl starter.

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Now he's desperate for top marks to put him back in the game.

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The scores for the first course showed me what I'm up against.

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I know I've got to cook my heart out. If I get the dish how I want it, I can catch the points up.

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So what dish are you doing for us today?

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A whole steamed turbot with mussels, cockles, leeks and samphire.

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-All from Wales, I presume?

-All from Wales except the lemon and the wine.

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How are you feeling, moving forward after the first course?

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Disappointed with the first score.

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I know I need to raise my game to catch up with these two boys.

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Everyone's going to say, "What is it?" How are you going to serve your dish?

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-I've got a stunning copper turbot kettle which I've borrowed...

-Stolen?

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Borrowed from an old chef friend!

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Yeah, it's stunning. You lift the lid, you'll have lovely nice fish.

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-Aromas coming out.

-The sauce and vegetables. A one-pot wonder!

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Will Aled's eye-catching one-pot steamed turbot

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be enough to get him back in the running?

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For me, Aled's fish course, he's got to get it right.

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Make sure he cooks his turbot perfectly well.

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He's one point behind the other two. He can't afford to slip any further.

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With so little separating them, the chefs will be doing everything they can to get ahead.

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They're all looking for cracks in each other's confidence.

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-We're all pushing for the same dream.

-That's it.

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-See our individual styles coming out.

-Aled had an advantage on the starter.

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-Knowing the lay of the land.

-He's done it before. We're the new boys.

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You guys are saying I had an advantage, but I came last.

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We're all very close. There's only one point in it.

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Everything to win, everything to lose. Game on, boys!

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Judging their every move is the formidable Angela Hartnett.

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She's adamant the chefs live up to her exacting standards on presentation, taste and execution.

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What I expect is beautifully cooked fish, full of flavour.

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They have to sell it with their eyes, sell it with the presentation, cooked perfectly.

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They've really got to push their limit.

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All three chefs are focused on the challenge.

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Gareth is brining the fish for his cured trout,

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while Hywel's lobsters have been poached, ready to extract the meat.

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The chef with the most to prove, though, is Aled, painstakingly preparing his turbot.

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He's banking on elaborate presentation to sell his simple dish.

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-Where's your big copper? Can't wait to see it.

-Here, Chef.

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-Wow, look at that. You could put a small dog in that!

-Or a large turbot!

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Exactly.

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-It's quite impressive.

-It's a beautiful piece of copper.

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-Waiters will need some strength!

-Might need two people.

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-What do you think, Gareth?

-Amazing. Not cheap!

-Looks fabulous. Hywel, are you jealous?

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-Do you want one?

-I'm very impressed.

-It's nice.

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-He'll let you borrow it if you need to.

-It's not mine!

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About a grand each. You'll be fine.

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It might look good, but Angela has her reservations.

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It's not a lot of technicality in the cooking.

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It's all going to be in the flavour, not just in the presentation.

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Aled's pared-down approach is facing a serious culinary challenge from Hywel.

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Having lost points on presentation yesterday, he wants to dazzle

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with his intricate dressed lobster and asparagus.

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I'm going to take the claws off, crack the claws, chop all that meat,

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make little fishcakes. The tail, I'm going to turn it over on itself,

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slice it into medallions and dip that through a lobster jelly.

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Into the shell I'll put a mixed leaf salad and some asparagus prepared three ways.

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Blanched tips dressed in vinaigrette, some shaved asparagus raw, paper thin,

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and diced stem of asparagus which goes through the salad.

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-So, not much then(!)

-No!

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After seeing their first course I know they're cooking at a high level.

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So what I'm doing now has to be bang on, but I'm confident it'll come out on top.

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Hywel may be certain his elaborate lobster dish will be a treat for the banquet guests,

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but Aled's not convinced.

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It sounds fantastic, but it sounds like a busy plate.

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There's a lot going on. He has to get all the elements right.

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Underdog Gareth's had to push his culinary boundaries to compete with his more seasoned rivals.

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-Have you got any experience in street parties?

-I've done a bit of partying, but not street parties!

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Not street parties!

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He's making a tricky espuma, or foam, of brown crab to serve with his cured crab crostini.

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A risky choice, raising some eyebrows.

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Are you concerned about the espuma collapsing or anything?

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-I've practised and it hasn't gone wrong yet, but there's always today!

-There's always a first time!

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Yes!

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If I need to catch up with you guys, I can do with all the help

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so if you want to make it collapse, that'll be great!

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Yeah! I'm sure you'd like that!

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If he gets all the elements right, it'll be a great dish. If some things melt, he might be in trouble!

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Angela's worried whether such a technical dish really plays to his strengths.

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You don't strike me as an espuma sort of guy! Espuma, as you say it.

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It's not something I've used a lot,

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but for this competition I thought I'd see what we could do with it.

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-The brown crab espuma in the past has come up well.

-You've done it before. That's good.

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Cos you never want that trick of when you eat the foam

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and then, when I went to his place you eat foam and it tastes of nothing!

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I'm only joking. It never tasted like that. It's fine. But sometimes you have the foam

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and it's just air you're tasting, there's no flavour.

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-But you're confident with the crab it'll be...

-Yes.

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You're OK with schum, schum, schum, 100 of those? If you get through?

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-It'll take a lot of bottles!

-I know! It's a lot of people. I hate doing that.

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Angela needs to be certain Gareth could recreate his dish for the banquet.

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But she also has a more immediate concern.

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If you don't get enough flavour in there, you're tasting air.

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That is the most frustrating thing every time.

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You have a great dish, there's this lovely foam, and it tastes of nothing.

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He has to get that right.

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So have either of you tried this dish out on other people?

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I went to a youth club in Rhyl.

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I basically did my dish as a sort of canape portion.

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The kids had a bit of fun. I had an 11-year-old lad tell me the crab needed more flavour!

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I bet that hurt having a kid telling you to practise! Sounds great!

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To see food bringing people together in action,

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Gareth headed to a community-run cafe in Rhyl, North Wales,

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that uses home cooking to get local teens socialising and off the streets.

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When I was younger I went to a lot of youth clubs, but there was no involvement in food.

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Gareth's meeting Rhyl youth cafe founder Wyn Randalls.

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The cafe idea was two-fold. A, we could feed them healthy food,

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and B, it's something we hope will help rebuild and make West Rhyl a better community, to be honest.

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-We're going to try one of my dishes that's on the menu.

-I'll show you the kitchen.

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I'll grab my stuff.

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Every night,

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the volunteer kitchen crew cook up to 40 meals made with ingredients donated by supermarkets.

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Gareth will be serving up his dish alongside the night's special, spag bol.

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I've got a top job for you.

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You're going to pick some peas.

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Bring the legs up and snap them off like that.

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As well as good food and conversation,

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the club offers informal training in skills like IT and team work

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and runs a befriending scheme for young people new to the area.

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Is it a good place to make friends?

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I try to get out so I don't have to tidy up at home!

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But you come here and cook, though!

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There's a few people I wouldn't have met if I hadn't have come here.

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-What would you be doing if you weren't here?

-Walking the streets, causing trouble.

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That's what I used to do before I came here.

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Dinner's ready!

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So this is the dish we've been working on today.

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-That looks beautiful!

-If everyone would like to try one and let me know what you think.

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It's the moment of truth for Gareth, and he knows they won't hold back!

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Beautiful! In one word, beautiful.

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That was my first time trying crab.

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They're well nice!

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Really nice. I'd have it again.

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It looked nice and it tasted nice!

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It was actually lovely. Better than my dad's cooking!

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High praise indeed. But there's room for improvement.

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-A bit more flavour.

-A bit more flavour?

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-For the crab.

-The crab.

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All that remains is for Gareth to extend his invitation to The People's Banquet

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to Wyn and the volunteers.

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I'd love it if I get through to the banquet if you could join me at the table.

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I think I can speak for everyone - we'd be honoured, really honoured, mate, yeah!

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You'll have to win now!

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Thank you very much for your time.

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Thank you, Gareth, sir.

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-OK.

-Good luck, sir.

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Everything I've seen today has been amazing.

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That makes me want to push on even harder and give everyone the opportunity to be there

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and reward them for all the hard work they've done that we've seen today.

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Back in the kitchen, three chefs are busy preparing their fish courses,

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desperate to realise their dream of representing their country at The People's Banquet.

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Returning Welsh champion Aled Williams is serving a cunningly simple steamed whole turbot.

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Newcomer Gareth Jones has opted for a build-it-yourself cured trout crostini.

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And Michelin star-holder Hywel Jones

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is out to impress with an indulgent and technically complicated dressed lobster with asparagus.

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All three are striving to win the approval of exacting veteran Angela Hartnett.

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I really want them to really push the boat out. Really go all out.

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With few points between them, and Angela's second judgement looming, there's a lot riding on this course.

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Hywel separates the lobster meat from the shells

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while Gareth trims his cured trout and seasons to taste.

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And in his serving kettle, Aled sweats down leeks, fennel and shallots

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and tops with his whole turbot to steam.

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But he still has time to wind up the competition.

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Myself, last year, I was so close to getting two of my dishes to the banquet.

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My fish course and my main course. So I know how it feels to get that close and not get there.

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-I was gutted.

-Do you think your fish dish will come out on top?

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I'd love it to. That's where it deserves to be, in my eyes.

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Aled is talking the talk, but to regain his Welsh title,

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he first has to see off his competitors.

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And Hywel is proving to be a fearsome rival,

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racing through his intricate prep.

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He's got a lot of technical ability. Whether he can pull it off, wait and see.

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Hywel, talk to me about the oil in the kilner jar.

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It's a process I've never seen before. What's happening?

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It's basically roasted lobster shells, a bit of lemon zest, strands of saffron, coriander seeds.

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Just simmer it for half an hour, chill it,

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then I use that oil to make the mayonnaise, to build the layers of flavour.

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With Hywel, I can't read him. I don't know whether he's just relaxed and confident

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or whether there's real nervous energy inside him.

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He's got to pull out all the stops and impress with this dish if he's to move forward.

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Luckily for Gareth and Hywel, who still have a lot on their plates,

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Aled's whole fish is out first.

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With a dish so seemingly simple, his timing has to be exactly right.

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-What are you waiting for?

-The turbot's still slightly underdone.

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-I want to make sure the fish is cooked nicely.

-Is it meant to go that colour?

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Somebody might have something to say about that.

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-How much did you say it cost?

-Only a couple of quid.

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It'll be on eBay after today!

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The risk factor on my dish is just the cooking of the turbot. I've got nowhere to hide!

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There's no going back now.

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It's time to serve up.

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It's a very impressive looking pot,

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but will Angela find the turbot as spectacular?

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My one-pot wonder!

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Happy with everything?

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Presentation-wise, it's exactly how I wanted it.

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-So you cut the fish up and left the bone on.

-I've cooked it on the bone.

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I've called it whole, but I thought it would be easier to serve if I cut it up

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and it'll be less messy for the guests.

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-Shall we go and eat? Off we go, Aled.

-Thank you very much.

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Has Aled's steamed whole turbot got what it takes

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to lift him out of last place?

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I think you have that factor.

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It's sharing, it's about community, everyone eating together.

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I think this dish would be really good for the wow factor because the kettle is beautiful craftsmanship

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and when you open it, you've got lovely products in there.

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-It's a big risk cooking in that.

-Yeah.

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-In a kettle.

-Especially on the bone.

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It'll be fun having ten of them going!

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Any elements that you're nervous about?

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Obviously it's the cooking of the fish. There's nowhere to hide.

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Sorry, it needs a bit more than that. A tiny bit undercooked, there.

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These are Conway mussels.

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Really juicy. Cooked very nice.

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-Not dry at all.

-Well cooked.

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Perfectly.

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-He's done well, hasn't he?

-He has done well.

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The cockles and mussels, are they as you wanted them?

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Even though I cooked them separately, they're still nice and tender. Not overcooked.

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I can't really see any flaws in this one.

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The dish we've had was excellent. I'd struggle to find anything wrong.

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He's upped his ante. It's up to us to follow suit.

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His rivals are impressed,

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but perfectionist Aled isn't satisfied with the cooking of his fish.

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I'm kicking myself. I can't afford to lose points as I'm one point behind.

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A couple more minutes, if not one minute, 30 seconds, maybe.

0:19:150:19:19

That's the difference between perfection and me being disappointed.

0:19:190:19:24

Up next, and also aiming for excellence,

0:19:250:19:28

is newcomer Gareth Jones. He's showing his confidence with his trout crostini

0:19:280:19:32

but Aled can't resist keeping him in check.

0:19:320:19:36

-Gareth, tell me about your crostini. Are you adding any flavours?

-I'm keeping it nice and simple.

0:19:360:19:42

Gareth has the most technical of all three dishes.

0:19:420:19:45

He has to get his mousse correct,

0:19:450:19:47

not rubbery, his confit and his fish has to be cooked.

0:19:470:19:50

Then he's got the espuma going on with the crab.

0:19:500:19:53

When I taste that crab foam, I want to make sure it's full of flavour of crab, not just air!

0:19:530:19:59

With time against him, Gareth spoons fresh peas and fresh crab meat

0:19:590:20:04

onto quenelles of pea mousse

0:20:040:20:06

which he then tops off with his airy brown crab espuma, asparagus tips

0:20:060:20:11

and pea shoots.

0:20:110:20:13

Together with his toasted crostini for each guest,

0:20:130:20:15

the dish is ready for the pass

0:20:150:20:18

and Angela's ruthless examination.

0:20:180:20:21

-There we go.

-OK.

0:20:220:20:25

-Happy with how everything's turned out?

-Definitely.

0:20:260:20:30

The idea is you push a bit of trout off with a fish knife and fish fork.

0:20:300:20:35

And take a bit of pea with the brown crab, asparagus and pea shoot

0:20:350:20:40

and build your own crostini on the croutes.

0:20:400:20:42

OK. Let's go.

0:20:420:20:43

Has Gareth pulled off his ambitious fish dish?

0:20:460:20:49

Or has he over-reached himself?

0:20:490:20:52

Do you feel that cured trout is the right fish course for a banquet?

0:20:520:20:57

To show off the nation's fish, technique-wise?

0:20:570:21:01

It's a nice summer fish. It's cooked a bit differently but people will be surprised how light it is

0:21:010:21:07

and doesn't taste like raw fish. With the other flavours, it works really well.

0:21:070:21:12

What are your first impressions of the dish?

0:21:120:21:15

The colours are nice, vibrant. It smacks of spring, early summer.

0:21:150:21:19

There's a few queries I'd have, like the espuma.

0:21:190:21:22

-Yeah.

-I don't know if that's a good idea for that amount of covers.

0:21:220:21:26

So the consistency for the pea mousse and crab espuma,

0:21:260:21:30

are you happy with both of those?

0:21:300:21:32

Consistency, happy with both. Maybe a bit more kick of crab in the brown crab espuma.

0:21:320:21:38

I'm going to try the espuma.

0:21:380:21:40

I'm going to see if the 11-year-old who said it wasn't strong enough was right!

0:21:400:21:45

-I'd probably agree with him!

-If you closed your eyes, you wouldn't know!

0:21:480:21:53

If you presented it, basically it's got to be a dish for 100 people.

0:21:530:21:57

You could do a whole side to serve ten people.

0:21:570:22:00

I could get massive slates.

0:22:000:22:01

Problem is, once you've started attacking it,

0:22:010:22:04

within minutes, unfortunately, it looks untidy.

0:22:040:22:07

I'm not too sure quite how she took that, to be honest.

0:22:080:22:12

I was confident, but I'm back to square one now. I don't want to fall behind and drop points.

0:22:120:22:17

Time for Hywel Jones to swing into action.

0:22:170:22:21

To show off his complex dressed lobster,

0:22:210:22:24

he's going all out with a painstaking seabed presentation

0:22:240:22:27

of samphire and stones on custom-made glass.

0:22:270:22:30

Against the clock, he arranges his lobster tail-meat in the shell

0:22:300:22:34

along with confit tomato and salad.

0:22:340:22:37

Then adds his trio of asparagus textures

0:22:370:22:41

and as a finishing touch crowns each shell with claw meat fritters.

0:22:410:22:45

Here we've got dressed lobster with asparagus salad and confit tomatoes

0:22:500:22:55

and served with a lobster mayonnaise.

0:22:550:22:57

-The mayonnaise, the idea is to take some lobster and dip it in?

-Yes.

0:22:570:23:01

-How would you like it served?

-It goes in the middle of the table and everybody takes half a lobster each.

0:23:010:23:08

Then they can all dip in, take a couple of spoons of mayonnaise.

0:23:080:23:12

Then dip the fritters or the tail into the mayonnaise.

0:23:120:23:15

OK. I'll take this one.

0:23:150:23:17

I'm so nervous about this plate! I'll have to serve it on this one.

0:23:170:23:21

OK. Some mayonnaise on the side.

0:23:210:23:25

OK, Hywel, off we go. Bon appetit, chaps!

0:23:260:23:29

Hywel's betting that his accomplished finesse

0:23:320:23:35

gives his dressed lobster the edge.

0:23:350:23:37

But is it in keeping with The People's Banquet?

0:23:370:23:40

-Presentation, happy with how it came out?

-Yes, it came out exactly as intended.

0:23:400:23:45

What I like is that even though it goes down as a whole, when everybody takes theirs,

0:23:450:23:50

it doesn't make what's left on the platter a complete mess. It's neat.

0:23:500:23:54

-Everything I expected from Hywel.

-Very clever.

0:23:550:23:59

It is very clever cooking and very elegant.

0:23:590:24:02

Are you pleased with the consistency of the lobster?

0:24:020:24:05

The only issue I had was the temperature of the kitchen with the gelatine.

0:24:050:24:09

-I don't quite get the jelly.

-Yes, I'm not sure the jelly is bringing anything.

0:24:090:24:14

-The lobster's cooked nice, though.

-The lobster's not tough at all.

0:24:160:24:22

And you made the mayonnaise.

0:24:220:24:24

Yes, I made a lobster oil first. So I roasted the bones.

0:24:240:24:27

Thank you.

0:24:270:24:30

The mayonnaise has got more lobster flavour than the lobster!

0:24:310:24:35

-A lobster dish fit for a banquet?

-I think so.

0:24:350:24:38

It's a decadent ingredient, worthy of the guests that will be there.

0:24:380:24:42

I think he's going to be a happy boy. He'll get a good high score for that.

0:24:420:24:46

I'll definitely get the recipe for the mayonnaise!

0:24:460:24:49

Angela gives nothing away.

0:24:500:24:52

Currently I'm in the lead, but only by one point, with Gareth.

0:24:520:24:56

But that can all change.

0:24:560:24:58

All three dishes tasted,

0:25:010:25:02

Angela must now carefully consider her verdict.

0:25:020:25:05

Just waiting to find out.

0:25:050:25:08

The panic and doubt and chills start then. What are they going to think? What's going to happen?

0:25:080:25:13

I really can't afford to lose more points against Hywel and Gareth.

0:25:130:25:19

Time to find out which chef has reeled in top marks today.

0:25:240:25:29

We'll start with you, Aled. Presentation stunning.

0:25:290:25:33

When you lifted the lid, you got all those flavours of the sea

0:25:330:25:37

and you achieved what you wanted.

0:25:370:25:39

It was very smart the way you'd portioned it all up

0:25:390:25:43

and people lift it out with garnish and sauce.

0:25:430:25:45

But your turbot could have done with 30 seconds to a minute more cooking.

0:25:450:25:51

Gareth, crostinis lovely. Nice, crunchy.

0:25:520:25:57

But you know yourself it was the brown crab that let you down.

0:25:570:26:00

Definitely got to have much more flavour in that espuma.

0:26:000:26:04

-Got to lift that.

-OK.

0:26:040:26:06

Presentation, I was curious how you'd do that, serve the whole fillet or flake it for us.

0:26:060:26:12

But it was smart the way you served the fillet.

0:26:120:26:15

It became that sharing platter and everyone could get involved.

0:26:150:26:19

Hywel,

0:26:200:26:21

I thought the lobster presentation was phenomenal.

0:26:210:26:24

Fish cakes, delicious. Lobster cooked well.

0:26:240:26:27

And the mayo was really clever. I loved that making the oil base there and making a mayonnaise.

0:26:270:26:33

But I think your jelly needs much more flavour and it's got to stand out as part of the dish.

0:26:340:26:41

So, the scores on the doors.

0:26:410:26:43

Aled, for your steamed whole turbot with mussels, cockles, leeks and samphire...

0:26:460:26:51

..I'm going to give you nine out of ten.

0:26:540:26:57

Gareth, for your cured trout crostini,

0:26:590:27:02

sweet pea mousse and whipped brown crab...

0:27:020:27:05

..I'm going to give you eight out of ten.

0:27:080:27:13

And Hywel, for your dressed lobster with asparagus,

0:27:140:27:17

I'm going to give you...

0:27:170:27:20

..eight out of ten as well.

0:27:220:27:24

You'll do the maths. I don't need to tell you it's even score.

0:27:250:27:29

Main course tomorrow, so quite tough. Thanks, guys.

0:27:290:27:32

-Well done, mate.

-Thank you.

0:27:340:27:36

So, after incredibly strong marks all round,

0:27:360:27:39

Aled Williams has rejoined his rivals.

0:27:390:27:42

With two courses to go, each chef has an overall score of 15.

0:27:420:27:46

It's going to take something spectacular from one of us

0:27:460:27:49

to push that little bit further to break us apart.

0:27:490:27:53

I hope it's me on the main course.

0:27:530:27:55

Downside is Aled's pulled one out of the bag with nine.

0:27:550:27:58

Much as I hate to say it, I have to congratulate him.

0:27:580:28:01

I'm over the moon with my score. Nine out of ten, I couldn't have asked for much more.

0:28:010:28:07

Level pegging. It's game on now!

0:28:070:28:09

Tomorrow, the contest steps up a gear with the main course.

0:28:100:28:13

I've been making pasta since I was five. No pressure!

0:28:130:28:16

With the unusual situation of a dead heat,

0:28:160:28:19

none of the chefs can afford the slightest mistake.

0:28:190:28:22

I forgot the sausages!

0:28:220:28:24

-Hopefully it won't affect your dish.

-If I don't win now, it's your fault!

0:28:240:28:29

Subtitles by Red Bee Media Ltd

0:28:490:28:51

The chefs from Wales - Aled Williams, Gareth Jones and Hywel Jones - pull out all the stops with their fish dishes, hoping to impress veteran chef Angela Hartnett.

Will she choose: steamed whole turbot with mussels, cockles, leeks and samphire, cured sea trout crostini or dressed lobster with asparagus?


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