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It's Day Two on Great British Menu. | 0:00:02 | 0:00:05 | |
Three of Wales's most competitive chefs - | 0:00:05 | 0:00:08 | |
Gareth Jones, Hywel Jones and Aled Williams - | 0:00:08 | 0:00:12 | |
are vying to cook at the ultimate street party. | 0:00:12 | 0:00:15 | |
Yesterday, they locked horns over the starters. | 0:00:16 | 0:00:19 | |
We don't do this every day. | 0:00:19 | 0:00:21 | |
And returning Welsh champion Aled was shocked to be knocked into last place by the two new boys, | 0:00:21 | 0:00:26 | |
both in joint first. | 0:00:26 | 0:00:28 | |
I'm giving you six out of ten. | 0:00:28 | 0:00:31 | |
Now their fish courses are up for scrutiny | 0:00:31 | 0:00:33 | |
by Michelin star-holder Angela Hartnett. | 0:00:33 | 0:00:36 | |
At the moment it's pretty much equal footing. This is a chance for one to excel and go into the lead. | 0:00:36 | 0:00:42 | |
They're all desperate to impress with show-stopping dishes. | 0:00:42 | 0:00:46 | |
Wow, look at that! It's quite impressive. | 0:00:46 | 0:00:49 | |
Is it meant to go that colour on the side? | 0:00:49 | 0:00:52 | |
The competition's heating up now. It's going to get tougher | 0:00:52 | 0:00:55 | |
but I'm up for that challenge. | 0:00:55 | 0:00:58 | |
The chefs have met inspiring characters who use the power of food to bring their communities together. | 0:01:11 | 0:01:18 | |
These local heroes will be the winning chef's guests | 0:01:18 | 0:01:22 | |
at The People's Banquet. But first, | 0:01:22 | 0:01:24 | |
the contenders must come up with magnificent sharing platters to get people talking. | 0:01:24 | 0:01:29 | |
I'll need a second try! | 0:01:29 | 0:01:31 | |
Deciding who makes the grade | 0:01:31 | 0:01:33 | |
is Great British Menu veteran and Britain's most revered female chef, Angela Hartnett. | 0:01:33 | 0:01:38 | |
She's expecting a lot from the fish course. | 0:01:38 | 0:01:40 | |
They have to sell it with their eyes, with the presentation and cook to perfection. | 0:01:40 | 0:01:45 | |
First up is determined underdog Gareth Jones, | 0:01:49 | 0:01:52 | |
whose imaginative and rustic Conwy pork pie | 0:01:52 | 0:01:55 | |
earned him seven points and joint first place in the starter round. | 0:01:55 | 0:01:59 | |
It's getting serious now. I want to be the man at the banquet. All I can do is get my dishes perfect. | 0:01:59 | 0:02:06 | |
Just keep pushing as hard as I can. | 0:02:06 | 0:02:08 | |
-So, Gareth, what's the dish? -Cured trout crostini | 0:02:10 | 0:02:14 | |
-with sweet pea mousse and crab espuma. -Crostini. | 0:02:14 | 0:02:17 | |
-So on a piece of bread, you're saying? -Take a piece of bread, flake off your own trout, | 0:02:17 | 0:02:22 | |
add that, add the garnish with pea and brown crab. | 0:02:22 | 0:02:25 | |
You're interacting, making your own crostini. It's not just bread with something on. | 0:02:25 | 0:02:29 | |
-Served on a piece of Welsh slate that I sourced myself. -So visually impressive? | 0:02:29 | 0:02:33 | |
-Hopefully, yes. -Feeling confident? -Yeah, quietly! -The guy who couldn't say boo to a goose yesterday! | 0:02:33 | 0:02:41 | |
Gareth is hoping to lift his simple cured trout out of the ordinary | 0:02:41 | 0:02:45 | |
by adding two technically tricky mousses. | 0:02:45 | 0:02:48 | |
But is he being a bit too ambitious? | 0:02:48 | 0:02:50 | |
He's got to watch out and make sure | 0:02:51 | 0:02:53 | |
the pea mousse isn't like a rubber ball and set too hard with too much gelatine. | 0:02:53 | 0:02:57 | |
You have to watch the cooking of the trout that it remains succulent and fresh, not overcooked. | 0:02:57 | 0:03:03 | |
You have two and a half minutes on the turbot. | 0:03:03 | 0:03:05 | |
Up next is quietly determined Hywel Jones, | 0:03:05 | 0:03:09 | |
a five-year Michelin star-holder and a newcomer to the competition. | 0:03:09 | 0:03:13 | |
He's sharing the limelight with Gareth in first place | 0:03:13 | 0:03:17 | |
after showing his precise skill with a refined cawl stew starter. | 0:03:17 | 0:03:20 | |
He's confident he can emerge triumphant again today. | 0:03:20 | 0:03:24 | |
The others have a challenge on their hands to beat my fish course. | 0:03:24 | 0:03:28 | |
This will come out on top. | 0:03:28 | 0:03:29 | |
-What dish are you doing today? -Dressed Cardigan Bay lobster | 0:03:30 | 0:03:36 | |
with Wye Valley asparagus prepared in three different ways, | 0:03:36 | 0:03:40 | |
-served with a mayonnaise served with lobster oil. -And presentation? | 0:03:40 | 0:03:44 | |
For this I've had a fantastic beautiful glass plate made. | 0:03:44 | 0:03:48 | |
I've gone to the beach off the coast where the lobsters are caught | 0:03:48 | 0:03:52 | |
and got some shingle which I'll put underneath it. | 0:03:52 | 0:03:55 | |
Feeling confident? | 0:03:55 | 0:03:56 | |
I am. I was pleased with how the first course went. | 0:03:56 | 0:03:59 | |
Hywel's putting his culinary expertise on display | 0:03:59 | 0:04:03 | |
in this luxurious lobster dish with asparagus three ways. | 0:04:03 | 0:04:07 | |
But shingle from the beach - is this a winner? | 0:04:07 | 0:04:09 | |
Hywel's last dish, fantastic flavours, fantastic cook. | 0:04:11 | 0:04:14 | |
But what he really lacked is the presentation | 0:04:14 | 0:04:17 | |
and that wow factor. Hopefully with this dish | 0:04:17 | 0:04:20 | |
when you look at it, you think, "I just want to tuck in and eat that food!" | 0:04:20 | 0:04:24 | |
Last, but not least, it's Aled Williams, the returning champion for the Welsh region. | 0:04:24 | 0:04:30 | |
He suffered a serious blow when he landed last with a six for his guinea fowl starter. | 0:04:30 | 0:04:35 | |
Now he's desperate for top marks to put him back in the game. | 0:04:35 | 0:04:39 | |
The scores for the first course showed me what I'm up against. | 0:04:39 | 0:04:43 | |
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. | 0:04:43 | 0:04:49 | |
So what dish are you doing for us today? | 0:04:51 | 0:04:54 | |
A whole steamed turbot with mussels, cockles, leeks and samphire. | 0:04:54 | 0:04:59 | |
-All from Wales, I presume? -All from Wales except the lemon and the wine. | 0:04:59 | 0:05:03 | |
How are you feeling, moving forward after the first course? | 0:05:03 | 0:05:07 | |
Disappointed with the first score. | 0:05:07 | 0:05:09 | |
I know I need to raise my game to catch up with these two boys. | 0:05:09 | 0:05:13 | |
Everyone's going to say, "What is it?" How are you going to serve your dish? | 0:05:13 | 0:05:17 | |
-I've got a stunning copper turbot kettle which I've borrowed... -Stolen? | 0:05:17 | 0:05:23 | |
Borrowed from an old chef friend! | 0:05:23 | 0:05:26 | |
Yeah, it's stunning. You lift the lid, you'll have lovely nice fish. | 0:05:26 | 0:05:31 | |
-Aromas coming out. -The sauce and vegetables. A one-pot wonder! | 0:05:31 | 0:05:35 | |
Will Aled's eye-catching one-pot steamed turbot | 0:05:35 | 0:05:39 | |
be enough to get him back in the running? | 0:05:39 | 0:05:41 | |
For me, Aled's fish course, he's got to get it right. | 0:05:41 | 0:05:44 | |
Make sure he cooks his turbot perfectly well. | 0:05:44 | 0:05:47 | |
He's one point behind the other two. He can't afford to slip any further. | 0:05:47 | 0:05:51 | |
With so little separating them, the chefs will be doing everything they can to get ahead. | 0:05:55 | 0:06:01 | |
They're all looking for cracks in each other's confidence. | 0:06:01 | 0:06:04 | |
-We're all pushing for the same dream. -That's it. | 0:06:04 | 0:06:07 | |
-See our individual styles coming out. -Aled had an advantage on the starter. | 0:06:07 | 0:06:11 | |
-Knowing the lay of the land. -He's done it before. We're the new boys. | 0:06:11 | 0:06:15 | |
You guys are saying I had an advantage, but I came last. | 0:06:15 | 0:06:19 | |
We're all very close. There's only one point in it. | 0:06:19 | 0:06:22 | |
Everything to win, everything to lose. Game on, boys! | 0:06:22 | 0:06:26 | |
Judging their every move is the formidable Angela Hartnett. | 0:06:29 | 0:06:33 | |
She's adamant the chefs live up to her exacting standards on presentation, taste and execution. | 0:06:33 | 0:06:39 | |
What I expect is beautifully cooked fish, full of flavour. | 0:06:39 | 0:06:43 | |
They have to sell it with their eyes, sell it with the presentation, cooked perfectly. | 0:06:43 | 0:06:48 | |
They've really got to push their limit. | 0:06:48 | 0:06:50 | |
All three chefs are focused on the challenge. | 0:06:50 | 0:06:53 | |
Gareth is brining the fish for his cured trout, | 0:06:53 | 0:06:56 | |
while Hywel's lobsters have been poached, ready to extract the meat. | 0:06:56 | 0:07:01 | |
The chef with the most to prove, though, is Aled, painstakingly preparing his turbot. | 0:07:01 | 0:07:05 | |
He's banking on elaborate presentation to sell his simple dish. | 0:07:05 | 0:07:10 | |
-Where's your big copper? Can't wait to see it. -Here, Chef. | 0:07:10 | 0:07:14 | |
-Wow, look at that. You could put a small dog in that! -Or a large turbot! | 0:07:14 | 0:07:18 | |
Exactly. | 0:07:18 | 0:07:20 | |
-It's quite impressive. -It's a beautiful piece of copper. | 0:07:20 | 0:07:23 | |
-Waiters will need some strength! -Might need two people. | 0:07:23 | 0:07:26 | |
-What do you think, Gareth? -Amazing. Not cheap! -Looks fabulous. Hywel, are you jealous? | 0:07:26 | 0:07:31 | |
-Do you want one? -I'm very impressed. -It's nice. | 0:07:31 | 0:07:34 | |
-He'll let you borrow it if you need to. -It's not mine! | 0:07:34 | 0:07:38 | |
About a grand each. You'll be fine. | 0:07:38 | 0:07:41 | |
It might look good, but Angela has her reservations. | 0:07:41 | 0:07:44 | |
It's not a lot of technicality in the cooking. | 0:07:44 | 0:07:48 | |
It's all going to be in the flavour, not just in the presentation. | 0:07:48 | 0:07:53 | |
Aled's pared-down approach is facing a serious culinary challenge from Hywel. | 0:07:53 | 0:07:58 | |
Having lost points on presentation yesterday, he wants to dazzle | 0:07:58 | 0:08:02 | |
with his intricate dressed lobster and asparagus. | 0:08:02 | 0:08:06 | |
I'm going to take the claws off, crack the claws, chop all that meat, | 0:08:06 | 0:08:10 | |
make little fishcakes. The tail, I'm going to turn it over on itself, | 0:08:10 | 0:08:15 | |
slice it into medallions and dip that through a lobster jelly. | 0:08:15 | 0:08:19 | |
Into the shell I'll put a mixed leaf salad and some asparagus prepared three ways. | 0:08:19 | 0:08:25 | |
Blanched tips dressed in vinaigrette, some shaved asparagus raw, paper thin, | 0:08:25 | 0:08:30 | |
and diced stem of asparagus which goes through the salad. | 0:08:30 | 0:08:34 | |
-So, not much then(!) -No! | 0:08:34 | 0:08:36 | |
After seeing their first course I know they're cooking at a high level. | 0:08:38 | 0:08:42 | |
So what I'm doing now has to be bang on, but I'm confident it'll come out on top. | 0:08:42 | 0:08:48 | |
Hywel may be certain his elaborate lobster dish will be a treat for the banquet guests, | 0:08:48 | 0:08:53 | |
but Aled's not convinced. | 0:08:53 | 0:08:55 | |
It sounds fantastic, but it sounds like a busy plate. | 0:08:55 | 0:08:58 | |
There's a lot going on. He has to get all the elements right. | 0:08:58 | 0:09:01 | |
Underdog Gareth's had to push his culinary boundaries to compete with his more seasoned rivals. | 0:09:01 | 0:09:08 | |
-Have you got any experience in street parties? -I've done a bit of partying, but not street parties! | 0:09:08 | 0:09:15 | |
Not street parties! | 0:09:15 | 0:09:16 | |
He's making a tricky espuma, or foam, of brown crab to serve with his cured crab crostini. | 0:09:16 | 0:09:23 | |
A risky choice, raising some eyebrows. | 0:09:23 | 0:09:26 | |
Are you concerned about the espuma collapsing or anything? | 0:09:26 | 0:09:30 | |
-I've practised and it hasn't gone wrong yet, but there's always today! -There's always a first time! | 0:09:30 | 0:09:36 | |
Yes! | 0:09:36 | 0:09:37 | |
If I need to catch up with you guys, I can do with all the help | 0:09:37 | 0:09:42 | |
so if you want to make it collapse, that'll be great! | 0:09:42 | 0:09:45 | |
Yeah! I'm sure you'd like that! | 0:09:45 | 0:09:47 | |
If he gets all the elements right, it'll be a great dish. If some things melt, he might be in trouble! | 0:09:49 | 0:09:54 | |
Angela's worried whether such a technical dish really plays to his strengths. | 0:09:54 | 0:10:00 | |
You don't strike me as an espuma sort of guy! Espuma, as you say it. | 0:10:00 | 0:10:04 | |
It's not something I've used a lot, | 0:10:04 | 0:10:06 | |
but for this competition I thought I'd see what we could do with it. | 0:10:06 | 0:10:10 | |
-The brown crab espuma in the past has come up well. -You've done it before. That's good. | 0:10:10 | 0:10:16 | |
Cos you never want that trick of when you eat the foam | 0:10:16 | 0:10:19 | |
and then, when I went to his place you eat foam and it tastes of nothing! | 0:10:19 | 0:10:23 | |
I'm only joking. It never tasted like that. It's fine. But sometimes you have the foam | 0:10:23 | 0:10:28 | |
and it's just air you're tasting, there's no flavour. | 0:10:28 | 0:10:32 | |
-But you're confident with the crab it'll be... -Yes. | 0:10:32 | 0:10:35 | |
You're OK with schum, schum, schum, 100 of those? If you get through? | 0:10:35 | 0:10:39 | |
-It'll take a lot of bottles! -I know! It's a lot of people. I hate doing that. | 0:10:39 | 0:10:44 | |
Angela needs to be certain Gareth could recreate his dish for the banquet. | 0:10:45 | 0:10:49 | |
But she also has a more immediate concern. | 0:10:49 | 0:10:52 | |
If you don't get enough flavour in there, you're tasting air. | 0:10:52 | 0:10:55 | |
That is the most frustrating thing every time. | 0:10:55 | 0:10:58 | |
You have a great dish, there's this lovely foam, and it tastes of nothing. | 0:10:58 | 0:11:02 | |
He has to get that right. | 0:11:02 | 0:11:04 | |
So have either of you tried this dish out on other people? | 0:11:04 | 0:11:09 | |
I went to a youth club in Rhyl. | 0:11:09 | 0:11:11 | |
I basically did my dish as a sort of canape portion. | 0:11:11 | 0:11:15 | |
The kids had a bit of fun. I had an 11-year-old lad tell me the crab needed more flavour! | 0:11:15 | 0:11:20 | |
I bet that hurt having a kid telling you to practise! Sounds great! | 0:11:21 | 0:11:25 | |
To see food bringing people together in action, | 0:11:25 | 0:11:29 | |
Gareth headed to a community-run cafe in Rhyl, North Wales, | 0:11:29 | 0:11:33 | |
that uses home cooking to get local teens socialising and off the streets. | 0:11:33 | 0:11:37 | |
When I was younger I went to a lot of youth clubs, but there was no involvement in food. | 0:11:37 | 0:11:42 | |
Gareth's meeting Rhyl youth cafe founder Wyn Randalls. | 0:11:42 | 0:11:47 | |
The cafe idea was two-fold. A, we could feed them healthy food, | 0:11:47 | 0:11:51 | |
and B, it's something we hope will help rebuild and make West Rhyl a better community, to be honest. | 0:11:51 | 0:12:00 | |
-We're going to try one of my dishes that's on the menu. -I'll show you the kitchen. | 0:12:00 | 0:12:04 | |
I'll grab my stuff. | 0:12:04 | 0:12:06 | |
Every night, | 0:12:06 | 0:12:08 | |
the volunteer kitchen crew cook up to 40 meals made with ingredients donated by supermarkets. | 0:12:08 | 0:12:14 | |
Gareth will be serving up his dish alongside the night's special, spag bol. | 0:12:14 | 0:12:19 | |
I've got a top job for you. | 0:12:19 | 0:12:21 | |
You're going to pick some peas. | 0:12:21 | 0:12:23 | |
Bring the legs up and snap them off like that. | 0:12:23 | 0:12:27 | |
As well as good food and conversation, | 0:12:27 | 0:12:30 | |
the club offers informal training in skills like IT and team work | 0:12:30 | 0:12:34 | |
and runs a befriending scheme for young people new to the area. | 0:12:34 | 0:12:38 | |
Is it a good place to make friends? | 0:12:38 | 0:12:40 | |
I try to get out so I don't have to tidy up at home! | 0:12:40 | 0:12:43 | |
But you come here and cook, though! | 0:12:43 | 0:12:45 | |
There's a few people I wouldn't have met if I hadn't have come here. | 0:12:45 | 0:12:50 | |
-What would you be doing if you weren't here? -Walking the streets, causing trouble. | 0:12:50 | 0:12:55 | |
That's what I used to do before I came here. | 0:12:55 | 0:12:57 | |
Dinner's ready! | 0:12:57 | 0:12:59 | |
So this is the dish we've been working on today. | 0:12:59 | 0:13:02 | |
-That looks beautiful! -If everyone would like to try one and let me know what you think. | 0:13:02 | 0:13:08 | |
It's the moment of truth for Gareth, and he knows they won't hold back! | 0:13:08 | 0:13:12 | |
Beautiful! In one word, beautiful. | 0:13:12 | 0:13:15 | |
That was my first time trying crab. | 0:13:15 | 0:13:17 | |
They're well nice! | 0:13:17 | 0:13:19 | |
Really nice. I'd have it again. | 0:13:19 | 0:13:21 | |
It looked nice and it tasted nice! | 0:13:21 | 0:13:24 | |
It was actually lovely. Better than my dad's cooking! | 0:13:24 | 0:13:27 | |
High praise indeed. But there's room for improvement. | 0:13:27 | 0:13:32 | |
-A bit more flavour. -A bit more flavour? | 0:13:32 | 0:13:35 | |
-For the crab. -The crab. | 0:13:35 | 0:13:37 | |
All that remains is for Gareth to extend his invitation to The People's Banquet | 0:13:37 | 0:13:43 | |
to Wyn and the volunteers. | 0:13:43 | 0:13:45 | |
I'd love it if I get through to the banquet if you could join me at the table. | 0:13:45 | 0:13:49 | |
I think I can speak for everyone - we'd be honoured, really honoured, mate, yeah! | 0:13:49 | 0:13:55 | |
You'll have to win now! | 0:13:55 | 0:13:57 | |
Thank you very much for your time. | 0:13:58 | 0:14:01 | |
Thank you, Gareth, sir. | 0:14:01 | 0:14:02 | |
-OK. -Good luck, sir. | 0:14:02 | 0:14:04 | |
Everything I've seen today has been amazing. | 0:14:06 | 0:14:08 | |
That makes me want to push on even harder and give everyone the opportunity to be there | 0:14:08 | 0:14:13 | |
and reward them for all the hard work they've done that we've seen today. | 0:14:13 | 0:14:18 | |
Back in the kitchen, three chefs are busy preparing their fish courses, | 0:14:22 | 0:14:26 | |
desperate to realise their dream of representing their country at The People's Banquet. | 0:14:26 | 0:14:31 | |
Returning Welsh champion Aled Williams is serving a cunningly simple steamed whole turbot. | 0:14:31 | 0:14:37 | |
Newcomer Gareth Jones has opted for a build-it-yourself cured trout crostini. | 0:14:37 | 0:14:42 | |
And Michelin star-holder Hywel Jones | 0:14:42 | 0:14:44 | |
is out to impress with an indulgent and technically complicated dressed lobster with asparagus. | 0:14:44 | 0:14:50 | |
All three are striving to win the approval of exacting veteran Angela Hartnett. | 0:14:50 | 0:14:55 | |
I really want them to really push the boat out. Really go all out. | 0:14:55 | 0:14:59 | |
With few points between them, and Angela's second judgement looming, there's a lot riding on this course. | 0:15:03 | 0:15:10 | |
Hywel separates the lobster meat from the shells | 0:15:10 | 0:15:13 | |
while Gareth trims his cured trout and seasons to taste. | 0:15:13 | 0:15:17 | |
And in his serving kettle, Aled sweats down leeks, fennel and shallots | 0:15:17 | 0:15:21 | |
and tops with his whole turbot to steam. | 0:15:21 | 0:15:23 | |
But he still has time to wind up the competition. | 0:15:25 | 0:15:29 | |
Myself, last year, I was so close to getting two of my dishes to the banquet. | 0:15:29 | 0:15:33 | |
My fish course and my main course. So I know how it feels to get that close and not get there. | 0:15:33 | 0:15:40 | |
-I was gutted. -Do you think your fish dish will come out on top? | 0:15:40 | 0:15:44 | |
I'd love it to. That's where it deserves to be, in my eyes. | 0:15:44 | 0:15:48 | |
Aled is talking the talk, but to regain his Welsh title, | 0:15:48 | 0:15:51 | |
he first has to see off his competitors. | 0:15:51 | 0:15:54 | |
And Hywel is proving to be a fearsome rival, | 0:15:54 | 0:15:58 | |
racing through his intricate prep. | 0:15:58 | 0:16:00 | |
He's got a lot of technical ability. Whether he can pull it off, wait and see. | 0:16:00 | 0:16:05 | |
Hywel, talk to me about the oil in the kilner jar. | 0:16:06 | 0:16:10 | |
It's a process I've never seen before. What's happening? | 0:16:10 | 0:16:13 | |
It's basically roasted lobster shells, a bit of lemon zest, strands of saffron, coriander seeds. | 0:16:13 | 0:16:20 | |
Just simmer it for half an hour, chill it, | 0:16:20 | 0:16:22 | |
then I use that oil to make the mayonnaise, to build the layers of flavour. | 0:16:22 | 0:16:26 | |
With Hywel, I can't read him. I don't know whether he's just relaxed and confident | 0:16:26 | 0:16:31 | |
or whether there's real nervous energy inside him. | 0:16:31 | 0:16:34 | |
He's got to pull out all the stops and impress with this dish if he's to move forward. | 0:16:34 | 0:16:39 | |
Luckily for Gareth and Hywel, who still have a lot on their plates, | 0:16:39 | 0:16:43 | |
Aled's whole fish is out first. | 0:16:43 | 0:16:46 | |
With a dish so seemingly simple, his timing has to be exactly right. | 0:16:46 | 0:16:50 | |
-What are you waiting for? -The turbot's still slightly underdone. | 0:16:50 | 0:16:54 | |
-I want to make sure the fish is cooked nicely. -Is it meant to go that colour? | 0:16:54 | 0:16:58 | |
Somebody might have something to say about that. | 0:16:58 | 0:17:01 | |
-How much did you say it cost? -Only a couple of quid. | 0:17:01 | 0:17:05 | |
It'll be on eBay after today! | 0:17:05 | 0:17:08 | |
The risk factor on my dish is just the cooking of the turbot. I've got nowhere to hide! | 0:17:08 | 0:17:13 | |
There's no going back now. | 0:17:13 | 0:17:16 | |
It's time to serve up. | 0:17:16 | 0:17:18 | |
It's a very impressive looking pot, | 0:17:18 | 0:17:20 | |
but will Angela find the turbot as spectacular? | 0:17:20 | 0:17:23 | |
My one-pot wonder! | 0:17:23 | 0:17:24 | |
Happy with everything? | 0:17:27 | 0:17:28 | |
Presentation-wise, it's exactly how I wanted it. | 0:17:28 | 0:17:31 | |
-So you cut the fish up and left the bone on. -I've cooked it on the bone. | 0:17:31 | 0:17:36 | |
I've called it whole, but I thought it would be easier to serve if I cut it up | 0:17:36 | 0:17:41 | |
and it'll be less messy for the guests. | 0:17:41 | 0:17:44 | |
-Shall we go and eat? Off we go, Aled. -Thank you very much. | 0:17:44 | 0:17:47 | |
Has Aled's steamed whole turbot got what it takes | 0:17:50 | 0:17:54 | |
to lift him out of last place? | 0:17:54 | 0:17:57 | |
I think you have that factor. | 0:17:57 | 0:17:59 | |
It's sharing, it's about community, everyone eating together. | 0:17:59 | 0:18:03 | |
I think this dish would be really good for the wow factor because the kettle is beautiful craftsmanship | 0:18:03 | 0:18:09 | |
and when you open it, you've got lovely products in there. | 0:18:09 | 0:18:12 | |
-It's a big risk cooking in that. -Yeah. | 0:18:12 | 0:18:15 | |
-In a kettle. -Especially on the bone. | 0:18:15 | 0:18:17 | |
It'll be fun having ten of them going! | 0:18:17 | 0:18:20 | |
Any elements that you're nervous about? | 0:18:20 | 0:18:22 | |
Obviously it's the cooking of the fish. There's nowhere to hide. | 0:18:22 | 0:18:28 | |
Sorry, it needs a bit more than that. A tiny bit undercooked, there. | 0:18:28 | 0:18:32 | |
These are Conway mussels. | 0:18:33 | 0:18:36 | |
Really juicy. Cooked very nice. | 0:18:36 | 0:18:38 | |
-Not dry at all. -Well cooked. | 0:18:38 | 0:18:40 | |
Perfectly. | 0:18:40 | 0:18:41 | |
-He's done well, hasn't he? -He has done well. | 0:18:41 | 0:18:44 | |
The cockles and mussels, are they as you wanted them? | 0:18:46 | 0:18:49 | |
Even though I cooked them separately, they're still nice and tender. Not overcooked. | 0:18:49 | 0:18:53 | |
I can't really see any flaws in this one. | 0:18:53 | 0:18:56 | |
The dish we've had was excellent. I'd struggle to find anything wrong. | 0:18:56 | 0:19:01 | |
He's upped his ante. It's up to us to follow suit. | 0:19:01 | 0:19:04 | |
His rivals are impressed, | 0:19:04 | 0:19:07 | |
but perfectionist Aled isn't satisfied with the cooking of his fish. | 0:19:07 | 0:19:11 | |
I'm kicking myself. I can't afford to lose points as I'm one point behind. | 0:19:11 | 0:19:15 | |
A couple more minutes, if not one minute, 30 seconds, maybe. | 0:19:15 | 0:19:19 | |
That's the difference between perfection and me being disappointed. | 0:19:19 | 0:19:24 | |
Up next, and also aiming for excellence, | 0:19:25 | 0:19:28 | |
is newcomer Gareth Jones. He's showing his confidence with his trout crostini | 0:19:28 | 0:19:32 | |
but Aled can't resist keeping him in check. | 0:19:32 | 0:19:36 | |
-Gareth, tell me about your crostini. Are you adding any flavours? -I'm keeping it nice and simple. | 0:19:36 | 0:19:42 | |
Gareth has the most technical of all three dishes. | 0:19:42 | 0:19:45 | |
He has to get his mousse correct, | 0:19:45 | 0:19:47 | |
not rubbery, his confit and his fish has to be cooked. | 0:19:47 | 0:19:50 | |
Then he's got the espuma going on with the crab. | 0:19:50 | 0:19:53 | |
When I taste that crab foam, I want to make sure it's full of flavour of crab, not just air! | 0:19:53 | 0:19:59 | |
With time against him, Gareth spoons fresh peas and fresh crab meat | 0:19:59 | 0:20:04 | |
onto quenelles of pea mousse | 0:20:04 | 0:20:06 | |
which he then tops off with his airy brown crab espuma, asparagus tips | 0:20:06 | 0:20:11 | |
and pea shoots. | 0:20:11 | 0:20:13 | |
Together with his toasted crostini for each guest, | 0:20:13 | 0:20:15 | |
the dish is ready for the pass | 0:20:15 | 0:20:18 | |
and Angela's ruthless examination. | 0:20:18 | 0:20:21 | |
-There we go. -OK. | 0:20:22 | 0:20:25 | |
-Happy with how everything's turned out? -Definitely. | 0:20:26 | 0:20:30 | |
The idea is you push a bit of trout off with a fish knife and fish fork. | 0:20:30 | 0:20:35 | |
And take a bit of pea with the brown crab, asparagus and pea shoot | 0:20:35 | 0:20:40 | |
and build your own crostini on the croutes. | 0:20:40 | 0:20:42 | |
OK. Let's go. | 0:20:42 | 0:20:43 | |
Has Gareth pulled off his ambitious fish dish? | 0:20:46 | 0:20:49 | |
Or has he over-reached himself? | 0:20:49 | 0:20:52 | |
Do you feel that cured trout is the right fish course for a banquet? | 0:20:52 | 0:20:57 | |
To show off the nation's fish, technique-wise? | 0:20:57 | 0:21:01 | |
It's a nice summer fish. It's cooked a bit differently but people will be surprised how light it is | 0:21:01 | 0:21:07 | |
and doesn't taste like raw fish. With the other flavours, it works really well. | 0:21:07 | 0:21:12 | |
What are your first impressions of the dish? | 0:21:12 | 0:21:15 | |
The colours are nice, vibrant. It smacks of spring, early summer. | 0:21:15 | 0:21:19 | |
There's a few queries I'd have, like the espuma. | 0:21:19 | 0:21:22 | |
-Yeah. -I don't know if that's a good idea for that amount of covers. | 0:21:22 | 0:21:26 | |
So the consistency for the pea mousse and crab espuma, | 0:21:26 | 0:21:30 | |
are you happy with both of those? | 0:21:30 | 0:21:32 | |
Consistency, happy with both. Maybe a bit more kick of crab in the brown crab espuma. | 0:21:32 | 0:21:38 | |
I'm going to try the espuma. | 0:21:38 | 0:21:40 | |
I'm going to see if the 11-year-old who said it wasn't strong enough was right! | 0:21:40 | 0:21:45 | |
-I'd probably agree with him! -If you closed your eyes, you wouldn't know! | 0:21:48 | 0:21:53 | |
If you presented it, basically it's got to be a dish for 100 people. | 0:21:53 | 0:21:57 | |
You could do a whole side to serve ten people. | 0:21:57 | 0:22:00 | |
I could get massive slates. | 0:22:00 | 0:22:01 | |
Problem is, once you've started attacking it, | 0:22:01 | 0:22:04 | |
within minutes, unfortunately, it looks untidy. | 0:22:04 | 0:22:07 | |
I'm not too sure quite how she took that, to be honest. | 0:22:08 | 0:22:12 | |
I was confident, but I'm back to square one now. I don't want to fall behind and drop points. | 0:22:12 | 0:22:17 | |
Time for Hywel Jones to swing into action. | 0:22:17 | 0:22:21 | |
To show off his complex dressed lobster, | 0:22:21 | 0:22:24 | |
he's going all out with a painstaking seabed presentation | 0:22:24 | 0:22:27 | |
of samphire and stones on custom-made glass. | 0:22:27 | 0:22:30 | |
Against the clock, he arranges his lobster tail-meat in the shell | 0:22:30 | 0:22:34 | |
along with confit tomato and salad. | 0:22:34 | 0:22:37 | |
Then adds his trio of asparagus textures | 0:22:37 | 0:22:41 | |
and as a finishing touch crowns each shell with claw meat fritters. | 0:22:41 | 0:22:45 | |
Here we've got dressed lobster with asparagus salad and confit tomatoes | 0:22:50 | 0:22:55 | |
and served with a lobster mayonnaise. | 0:22:55 | 0:22:57 | |
-The mayonnaise, the idea is to take some lobster and dip it in? -Yes. | 0:22:57 | 0:23:01 | |
-How would you like it served? -It goes in the middle of the table and everybody takes half a lobster each. | 0:23:01 | 0:23:08 | |
Then they can all dip in, take a couple of spoons of mayonnaise. | 0:23:08 | 0:23:12 | |
Then dip the fritters or the tail into the mayonnaise. | 0:23:12 | 0:23:15 | |
OK. I'll take this one. | 0:23:15 | 0:23:17 | |
I'm so nervous about this plate! I'll have to serve it on this one. | 0:23:17 | 0:23:21 | |
OK. Some mayonnaise on the side. | 0:23:21 | 0:23:25 | |
OK, Hywel, off we go. Bon appetit, chaps! | 0:23:26 | 0:23:29 | |
Hywel's betting that his accomplished finesse | 0:23:32 | 0:23:35 | |
gives his dressed lobster the edge. | 0:23:35 | 0:23:37 | |
But is it in keeping with The People's Banquet? | 0:23:37 | 0:23:40 | |
-Presentation, happy with how it came out? -Yes, it came out exactly as intended. | 0:23:40 | 0:23:45 | |
What I like is that even though it goes down as a whole, when everybody takes theirs, | 0:23:45 | 0:23:50 | |
it doesn't make what's left on the platter a complete mess. It's neat. | 0:23:50 | 0:23:54 | |
-Everything I expected from Hywel. -Very clever. | 0:23:55 | 0:23:59 | |
It is very clever cooking and very elegant. | 0:23:59 | 0:24:02 | |
Are you pleased with the consistency of the lobster? | 0:24:02 | 0:24:05 | |
The only issue I had was the temperature of the kitchen with the gelatine. | 0:24:05 | 0:24:09 | |
-I don't quite get the jelly. -Yes, I'm not sure the jelly is bringing anything. | 0:24:09 | 0:24:14 | |
-The lobster's cooked nice, though. -The lobster's not tough at all. | 0:24:16 | 0:24:22 | |
And you made the mayonnaise. | 0:24:22 | 0:24:24 | |
Yes, I made a lobster oil first. So I roasted the bones. | 0:24:24 | 0:24:27 | |
Thank you. | 0:24:27 | 0:24:30 | |
The mayonnaise has got more lobster flavour than the lobster! | 0:24:31 | 0:24:35 | |
-A lobster dish fit for a banquet? -I think so. | 0:24:35 | 0:24:38 | |
It's a decadent ingredient, worthy of the guests that will be there. | 0:24:38 | 0:24:42 | |
I think he's going to be a happy boy. He'll get a good high score for that. | 0:24:42 | 0:24:46 | |
I'll definitely get the recipe for the mayonnaise! | 0:24:46 | 0:24:49 | |
Angela gives nothing away. | 0:24:50 | 0:24:52 | |
Currently I'm in the lead, but only by one point, with Gareth. | 0:24:52 | 0:24:56 | |
But that can all change. | 0:24:56 | 0:24:58 | |
All three dishes tasted, | 0:25:01 | 0:25:02 | |
Angela must now carefully consider her verdict. | 0:25:02 | 0:25:05 | |
Just waiting to find out. | 0:25:05 | 0:25:08 | |
The panic and doubt and chills start then. What are they going to think? What's going to happen? | 0:25:08 | 0:25:13 | |
I really can't afford to lose more points against Hywel and Gareth. | 0:25:13 | 0:25:19 | |
Time to find out which chef has reeled in top marks today. | 0:25:24 | 0:25:29 | |
We'll start with you, Aled. Presentation stunning. | 0:25:29 | 0:25:33 | |
When you lifted the lid, you got all those flavours of the sea | 0:25:33 | 0:25:37 | |
and you achieved what you wanted. | 0:25:37 | 0:25:39 | |
It was very smart the way you'd portioned it all up | 0:25:39 | 0:25:43 | |
and people lift it out with garnish and sauce. | 0:25:43 | 0:25:45 | |
But your turbot could have done with 30 seconds to a minute more cooking. | 0:25:45 | 0:25:51 | |
Gareth, crostinis lovely. Nice, crunchy. | 0:25:52 | 0:25:57 | |
But you know yourself it was the brown crab that let you down. | 0:25:57 | 0:26:00 | |
Definitely got to have much more flavour in that espuma. | 0:26:00 | 0:26:04 | |
-Got to lift that. -OK. | 0:26:04 | 0:26:06 | |
Presentation, I was curious how you'd do that, serve the whole fillet or flake it for us. | 0:26:06 | 0:26:12 | |
But it was smart the way you served the fillet. | 0:26:12 | 0:26:15 | |
It became that sharing platter and everyone could get involved. | 0:26:15 | 0:26:19 | |
Hywel, | 0:26:20 | 0:26:21 | |
I thought the lobster presentation was phenomenal. | 0:26:21 | 0:26:24 | |
Fish cakes, delicious. Lobster cooked well. | 0:26:24 | 0:26:27 | |
And the mayo was really clever. I loved that making the oil base there and making a mayonnaise. | 0:26:27 | 0:26:33 | |
But I think your jelly needs much more flavour and it's got to stand out as part of the dish. | 0:26:34 | 0:26:41 | |
So, the scores on the doors. | 0:26:41 | 0:26:43 | |
Aled, for your steamed whole turbot with mussels, cockles, leeks and samphire... | 0:26:46 | 0:26:51 | |
..I'm going to give you nine out of ten. | 0:26:54 | 0:26:57 | |
Gareth, for your cured trout crostini, | 0:26:59 | 0:27:02 | |
sweet pea mousse and whipped brown crab... | 0:27:02 | 0:27:05 | |
..I'm going to give you eight out of ten. | 0:27:08 | 0:27:13 | |
And Hywel, for your dressed lobster with asparagus, | 0:27:14 | 0:27:17 | |
I'm going to give you... | 0:27:17 | 0:27:20 | |
..eight out of ten as well. | 0:27:22 | 0:27:24 | |
You'll do the maths. I don't need to tell you it's even score. | 0:27:25 | 0:27:29 | |
Main course tomorrow, so quite tough. Thanks, guys. | 0:27:29 | 0:27:32 | |
-Well done, mate. -Thank you. | 0:27:34 | 0:27:36 | |
So, after incredibly strong marks all round, | 0:27:36 | 0:27:39 | |
Aled Williams has rejoined his rivals. | 0:27:39 | 0:27:42 | |
With two courses to go, each chef has an overall score of 15. | 0:27:42 | 0:27:46 | |
It's going to take something spectacular from one of us | 0:27:46 | 0:27:49 | |
to push that little bit further to break us apart. | 0:27:49 | 0:27:53 | |
I hope it's me on the main course. | 0:27:53 | 0:27:55 | |
Downside is Aled's pulled one out of the bag with nine. | 0:27:55 | 0:27:58 | |
Much as I hate to say it, I have to congratulate him. | 0:27:58 | 0:28:01 | |
I'm over the moon with my score. Nine out of ten, I couldn't have asked for much more. | 0:28:01 | 0:28:07 | |
Level pegging. It's game on now! | 0:28:07 | 0:28:09 | |
Tomorrow, the contest steps up a gear with the main course. | 0:28:10 | 0:28:13 | |
I've been making pasta since I was five. No pressure! | 0:28:13 | 0:28:16 | |
With the unusual situation of a dead heat, | 0:28:16 | 0:28:19 | |
none of the chefs can afford the slightest mistake. | 0:28:19 | 0:28:22 | |
I forgot the sausages! | 0:28:22 | 0:28:24 | |
-Hopefully it won't affect your dish. -If I don't win now, it's your fault! | 0:28:24 | 0:28:29 | |
Subtitles by Red Bee Media Ltd | 0:28:49 | 0:28:51 |