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It's judgment day on Great British Menu. | 0:00:02 | 0:00:05 | |
The coveted prize - a place in the national finals. | 0:00:05 | 0:00:09 | |
Three of Wales' finest chefs have been locked | 0:00:09 | 0:00:12 | |
in a culinary battle to serve their dishes at The People's Banquet. | 0:00:12 | 0:00:16 | |
It's been a week of triumph and disaster. | 0:00:18 | 0:00:21 | |
-BLEEP, -I'm going to burn the sausages! | 0:00:21 | 0:00:23 | |
What's the penalty for being late? | 0:00:23 | 0:00:25 | |
Formidable veteran Angela Hartnett has demanded perfection. | 0:00:25 | 0:00:29 | |
I'm trying to make rice pudding fit for the banquet. | 0:00:29 | 0:00:31 | |
Keep trying. You can do better than that. | 0:00:31 | 0:00:34 | |
Newcomer Gareth Jones fell at the final hurdle, | 0:00:34 | 0:00:37 | |
pipped by experienced competitor, Aled Williams. | 0:00:37 | 0:00:40 | |
Pfft, I wasn't expecting that one. | 0:00:40 | 0:00:43 | |
Now, Michelin-starred Hywel Jones | 0:00:43 | 0:00:46 | |
and Aled must win over the exacting judges. | 0:00:46 | 0:00:49 | |
Do you know, that is truly disgusting. | 0:00:49 | 0:00:51 | |
It's just very, very badly executed. | 0:00:51 | 0:00:54 | |
They know the Welsh crown is up for grabs. | 0:00:54 | 0:00:57 | |
I'm a fighter. I'd be lying if I wasn't intimidated by Hywel. | 0:00:57 | 0:01:00 | |
He's a cracking chef, but I'm here to represent | 0:01:00 | 0:01:03 | |
my own food and I'll give it my all. | 0:01:03 | 0:01:05 | |
I'm not going to stop now. | 0:01:05 | 0:01:07 | |
I'm making sure one of my dishes represents Wales on the final menu. | 0:01:07 | 0:01:11 | |
Regional finalists Aled and Hywel | 0:01:23 | 0:01:25 | |
are both desperate to earn the right to represent Wales | 0:01:25 | 0:01:29 | |
in the prestigious Great British Menu final. | 0:01:29 | 0:01:31 | |
-Do you think you're lucky to be here? -Not at all. | 0:01:31 | 0:01:34 | |
-What did you beat Gareth by? -One. | 0:01:34 | 0:01:36 | |
-One? -End of the day, | 0:01:36 | 0:01:37 | |
it doesn't matter if it's one point or 50 points. | 0:01:37 | 0:01:40 | |
If Gareth had nailed his dessert, it could've been curtains. | 0:01:40 | 0:01:43 | |
You impressed Angela, but you have to impress | 0:01:43 | 0:01:46 | |
new people now. I'm not giving up my crown easily. | 0:01:46 | 0:01:48 | |
Hywel Jones has so far led the way | 0:01:48 | 0:01:51 | |
with contemporary twists on Welsh classics, | 0:01:51 | 0:01:54 | |
accomplished with stunning culinary flair, | 0:01:54 | 0:01:56 | |
and he's determined to extend his winning streak. | 0:01:56 | 0:01:59 | |
The battle is going to be really fierce. | 0:01:59 | 0:02:01 | |
I'm confident if I deliver the menu, as I know I can, I'll be the winner. | 0:02:01 | 0:02:05 | |
But he'll have to get past the tenacious Aled Williams first, | 0:02:05 | 0:02:09 | |
whose menu earned him both high and low marks throughout the week. | 0:02:09 | 0:02:13 | |
I still think I've got four cracking courses. | 0:02:13 | 0:02:16 | |
I hope the judges agree with me. | 0:02:16 | 0:02:17 | |
Our trio of discerning judges, Prue Leith, Matthew Fort | 0:02:17 | 0:02:22 | |
and Oliver Peyton, | 0:02:22 | 0:02:23 | |
are looking for nothing less than the most stunning platters | 0:02:23 | 0:02:26 | |
of food to share at The People's Banquet, | 0:02:26 | 0:02:29 | |
dishes that will honour and amaze guests at the ultimate street party. | 0:02:29 | 0:02:34 | |
I think what I've learned so far is we need to see spectacular dishes. | 0:02:36 | 0:02:40 | |
No matter how good the cooking is in itself, | 0:02:40 | 0:02:43 | |
When you've got a big huge occasion like this and you put down one plate, it has to be spectacular. | 0:02:43 | 0:02:48 | |
Small anything ain't going to work, it's got to be big. | 0:02:48 | 0:02:51 | |
You know, when people sit down, the whole table goes quiet. | 0:02:51 | 0:02:56 | |
We mustn't forget, this has got to be food for sharing. | 0:02:56 | 0:02:59 | |
It has to be the sort of food that puzzles you or interests you | 0:02:59 | 0:03:04 | |
or confuses you, so that you talk to your neighbour and you say, | 0:03:04 | 0:03:07 | |
"Try this, it's amazing," or, "What do you think?" It's got to start a conversation. | 0:03:07 | 0:03:11 | |
As the battle commences, Aled's got the edge having cooked for the judges last year, | 0:03:17 | 0:03:22 | |
but disciplined Hywel is determined not to let his nerves lose him the advantage. | 0:03:22 | 0:03:27 | |
Nervous, putting your food in front of the judges? | 0:03:27 | 0:03:29 | |
I am nervous. Today's going to be a sterner test. How did you find it last year? | 0:03:29 | 0:03:33 | |
Petrifying, you don't know what they're thinking, | 0:03:33 | 0:03:37 | |
you've no idea whether they're slating your food or enjoying it. | 0:03:37 | 0:03:41 | |
His menu kicks off with a refined take | 0:03:42 | 0:03:44 | |
on the Welsh classic, lamb broth cawl, | 0:03:44 | 0:03:46 | |
with sweet breads, stuffed cabbage leaves and leek and ham terrine. | 0:03:46 | 0:03:50 | |
But it's Aled who'll get the tasting started today | 0:03:51 | 0:03:55 | |
and his menu commences with a tricky four ways with guinea fowl, | 0:03:55 | 0:03:59 | |
including a ballatine, oggy pasty, crispy wings and liver parfait. | 0:03:59 | 0:04:04 | |
With so many separate elements to get right, | 0:04:04 | 0:04:06 | |
Hywel senses an opening to derail his rival. | 0:04:06 | 0:04:10 | |
So, Aled, have you made any changes to your starters? | 0:04:10 | 0:04:13 | |
The only change I'll do is cutting out the silly little errors. | 0:04:13 | 0:04:17 | |
-A few seasoning misjudgements. -Is the parfait set? | 0:04:17 | 0:04:21 | |
Obviously it's difficult to look at it, | 0:04:21 | 0:04:23 | |
but wobbling it, looking at it, looks pretty good to me. | 0:04:23 | 0:04:26 | |
-Is it set or not? -I'm confident that it's set. | 0:04:26 | 0:04:30 | |
Angela said people might see your dish as canapes. | 0:04:30 | 0:04:33 | |
-Are you worried about that? -That's exactly what I was aiming for, | 0:04:33 | 0:04:37 | |
if I'm honest with you. I didn't want it to be too heavy. | 0:04:37 | 0:04:40 | |
But it is a first course and not canapes. | 0:04:40 | 0:04:43 | |
It's not exactly canapes, is it? It's, for me, | 0:04:43 | 0:04:45 | |
four different elements of the guinea fowl | 0:04:45 | 0:04:47 | |
and for me, it works well for the first course. | 0:04:47 | 0:04:51 | |
Ignoring Hywel's jibes, Aled takes his wings out of the fryer, | 0:04:51 | 0:04:56 | |
places the ballatine of leg on the slate | 0:04:56 | 0:04:59 | |
and takes the breast meat oggy straight out of the oven | 0:04:59 | 0:05:02 | |
and, with little time to spare, gets it to the pass. | 0:05:02 | 0:05:05 | |
-Down to the judges now, isn't it? -So they say. -Thank you, gents. | 0:05:07 | 0:05:10 | |
So, will the judges find Aled's elaborate quartet | 0:05:14 | 0:05:17 | |
of guinea fowl remarkable in every way? | 0:05:17 | 0:05:20 | |
That'll do for me, but I don't know what you're going to eat. | 0:05:23 | 0:05:26 | |
-It's a bit meagre. -It's not meagre. | 0:05:26 | 0:05:30 | |
-I must say, it is... -Very good pate. -The flavours are delicious. | 0:05:32 | 0:05:35 | |
-That's good. -Things are beginning to look up. | 0:05:35 | 0:05:38 | |
I'm very happy to see guinea fowl. | 0:05:38 | 0:05:40 | |
Guinea fowl is what we should be eating | 0:05:40 | 0:05:42 | |
instead of chicken. There's so much flavour in guinea fowl | 0:05:42 | 0:05:45 | |
and we've seen very little in any competition. | 0:05:45 | 0:05:47 | |
This guy can make pastry. | 0:05:47 | 0:05:50 | |
The pate's delicious, but I don't think liver pate | 0:05:50 | 0:05:52 | |
in a kilner jar is going to rock my world. | 0:05:52 | 0:05:55 | |
Not a lot to talk about there. | 0:05:55 | 0:05:57 | |
Honestly it's not generous enough, is it? They're like canapes, | 0:05:57 | 0:06:00 | |
I don't have a sense of sharing, conviviality, feast. | 0:06:00 | 0:06:04 | |
I think it has many admirable qualities. | 0:06:04 | 0:06:06 | |
The flavours are great, the pastry-making is fantastic. | 0:06:06 | 0:06:09 | |
The mousse is one of the finest I've ever had. All of that is fine, | 0:06:09 | 0:06:13 | |
but the fact is, it is a study in brown | 0:06:13 | 0:06:17 | |
and brown is one of the most dispiriting colours known to mankind. | 0:06:17 | 0:06:20 | |
It's such a waste of a course, | 0:06:20 | 0:06:23 | |
when the first course could make such a great impression. | 0:06:23 | 0:06:26 | |
Aled's guinea fowl tickled the judges' taste buds, | 0:06:26 | 0:06:29 | |
but didn't meet the brief. | 0:06:29 | 0:06:31 | |
Can Hywel steal an early lead | 0:06:32 | 0:06:34 | |
with his chefy interpretation of the classic Welsh broth - cawl? | 0:06:34 | 0:06:39 | |
There's even more pressure on. You're starting from scratch. | 0:06:43 | 0:06:46 | |
I'm against the stronger of the other two competitors. I have to make sure I'm on the ball. | 0:06:46 | 0:06:52 | |
Perfectionist Hywel's serving his cawl | 0:06:52 | 0:06:54 | |
with lightly smoked lamb tenderloins and a clarified lamb broth. | 0:06:54 | 0:06:58 | |
He's normally calm under pressure, but is feeling the strain today. | 0:07:03 | 0:07:08 | |
-Have the nerves started to set in at all? -The nerves are in. | 0:07:09 | 0:07:12 | |
They're kicking in. I'm bricking it. | 0:07:12 | 0:07:14 | |
Hywel's nerves are showing more today than it has all week. | 0:07:14 | 0:07:17 | |
The pressure of cooking for judges has taken it up another level. | 0:07:17 | 0:07:21 | |
Have you got the shaky hand syndrome yet? | 0:07:21 | 0:07:23 | |
As soon as I put it in a bowl, I'll have shaky hands. | 0:07:23 | 0:07:26 | |
Shaky hands, shaky feet. | 0:07:26 | 0:07:28 | |
You put in so much effort to get to this stage, | 0:07:28 | 0:07:30 | |
you don't want to make any little silly mistakes at the last second. | 0:07:30 | 0:07:34 | |
Hoping to avoid any unforced errors, Hywel carefully dresses | 0:07:35 | 0:07:38 | |
each individual bowl with sliced lamb and root vegetables, | 0:07:38 | 0:07:42 | |
leaving a few other choice elements for his guests | 0:07:42 | 0:07:46 | |
to share amongst themselves. | 0:07:46 | 0:07:48 | |
-Very nice, Hywel. -Nice and crispy, the broth tastes just right, | 0:07:48 | 0:07:51 | |
-and the mint jelly Angela suggested served separately. All right? -Cool. | 0:07:51 | 0:07:56 | |
Will the judges find Hywel's Welsh soup strikes the right note | 0:07:58 | 0:08:03 | |
to kick off The People's Banquet? | 0:08:03 | 0:08:06 | |
I feel like Oliver - "More?!" | 0:08:06 | 0:08:10 | |
This is like one of those traditional Welsh soups | 0:08:10 | 0:08:13 | |
that's been given a gastronomic makeover. | 0:08:13 | 0:08:15 | |
-It's all very finely diced. -It's beautifully done, | 0:08:15 | 0:08:19 | |
those little jelly things taste delicious. | 0:08:19 | 0:08:21 | |
-It's mint sauce, isn't it? -Yeah. It's minty and lemony. | 0:08:21 | 0:08:24 | |
You think that's a brussel sprout and you discover | 0:08:24 | 0:08:27 | |
it's a little stuffed cabbage. It's a tiny little stuffed thing. | 0:08:27 | 0:08:30 | |
I don't like the contrast between these earthy bowls | 0:08:30 | 0:08:33 | |
and the fine cooking. | 0:08:33 | 0:08:34 | |
It's quite a rustic dish in the first place and he's poncifying it. | 0:08:34 | 0:08:38 | |
It does not have that sense of expansiveness | 0:08:38 | 0:08:41 | |
that encourages the conversations to flow, the barriers to breakdown, | 0:08:41 | 0:08:45 | |
people to get to know each other. | 0:08:45 | 0:08:47 | |
It's, "Oh, did you enjoy the soup? I think it was awfully nice, don't you?" | 0:08:47 | 0:08:51 | |
I don't agree. It's beautifully cooked, it has a surprise element. | 0:08:51 | 0:08:56 | |
This is like playing in a doll's house, I love it. | 0:08:56 | 0:09:00 | |
-I don't want a doll's house, I want a palace. -You'll get a palace later. | 0:09:00 | 0:09:04 | |
This is the first course, we're just on the doll's house. | 0:09:04 | 0:09:08 | |
-I think we're at the tradesman's entrance. -Sometimes I just want to punch you. -Oh, Prue! | 0:09:08 | 0:09:12 | |
So, Hywel's starter has sharply divided the judging panel. | 0:09:12 | 0:09:17 | |
It's down to Aled to bounce back with his fish course. | 0:09:17 | 0:09:21 | |
Veteran Angela Hartnett loved his steamed whole turbot | 0:09:21 | 0:09:24 | |
on Tuesday, but there's no guarantee that today's judges will agree. | 0:09:24 | 0:09:29 | |
Aled's already confident, though, he's on to a winner. | 0:09:29 | 0:09:32 | |
This was my strongest course in the week. | 0:09:32 | 0:09:36 | |
If I mess this one up, | 0:09:36 | 0:09:37 | |
I know it's going to really affect my score. | 0:09:37 | 0:09:40 | |
Hywel's more focused on the eye-catching copper fish kettle. | 0:09:40 | 0:09:44 | |
Were you polishing it like a genie and his lamp? | 0:09:44 | 0:09:46 | |
I know what you'll be wishing for | 0:09:46 | 0:09:48 | |
For you to overcook your lobster, forget about your Wellington | 0:09:48 | 0:09:52 | |
and drop your tart on the floor. | 0:09:52 | 0:09:53 | |
Possibly, this is the one course where Aled could pose a real threat. | 0:09:53 | 0:09:57 | |
In his serving kettle, | 0:09:57 | 0:10:00 | |
Aled's sauteed leeks, fennel and shallots | 0:10:00 | 0:10:03 | |
and topped them with shellfish and his portioned whole turbot to steam. | 0:10:03 | 0:10:06 | |
It certainly appears to tick the boxes for this year's brief | 0:10:08 | 0:10:11 | |
but will the judges agree? | 0:10:11 | 0:10:13 | |
Please be careful, boys. Thank you, gents. | 0:10:13 | 0:10:17 | |
Do me a favour, and drop it. | 0:10:17 | 0:10:19 | |
Does Aled's dish measure up to the judge's vision | 0:10:23 | 0:10:26 | |
of the perfect fish course for sharing? | 0:10:26 | 0:10:28 | |
-This is what we've been waiting for. -This is a turbotiere, isn't it? | 0:10:32 | 0:10:36 | |
Yeah, turbotiere. | 0:10:36 | 0:10:37 | |
Wow, look at that. | 0:10:37 | 0:10:40 | |
-Our old friend the turbot. -isn't that just a thing of beauty? | 0:10:40 | 0:10:44 | |
-Yummy. Come on, Prue. -Goodness, look at that. | 0:10:44 | 0:10:46 | |
That's what I call a healthy chunk. | 0:10:46 | 0:10:48 | |
As soon as the lid comes off, you just get excited. | 0:10:48 | 0:10:51 | |
-It just looks great, it smells great. -Come closer, Oliver. | 0:10:51 | 0:10:54 | |
I have to say, a rather nice little dash of colour. | 0:10:54 | 0:10:58 | |
you have the beautiful green of the samphire | 0:10:58 | 0:11:00 | |
the white of the fish, these scarlet tongues of cockles. | 0:11:00 | 0:11:05 | |
I think this is delicious. Absolutely fabulous. | 0:11:05 | 0:11:09 | |
I love the flavours. | 0:11:09 | 0:11:10 | |
I think this is the finest fish dish we've had in any competition. | 0:11:10 | 0:11:14 | |
-Why? -I tell you why, think it's so beautifully cooked. | 0:11:14 | 0:11:17 | |
It does everything we ask of it. | 0:11:17 | 0:11:20 | |
It's dramatic, it's sharing, it's a talking point. | 0:11:20 | 0:11:23 | |
It's very pretty. | 0:11:23 | 0:11:25 | |
-It's a great eat. -And it's delicious. | 0:11:25 | 0:11:27 | |
I can certainly see this going through. | 0:11:27 | 0:11:30 | |
My only fear is, where do we find 25 turbotieres in order to serve it? | 0:11:30 | 0:11:34 | |
It's a resounding success for Aled, | 0:11:34 | 0:11:38 | |
leaving high expectations for Hywel to match with his fish course. | 0:11:38 | 0:11:44 | |
He's betting his dressed lobster with asparagus | 0:11:44 | 0:11:46 | |
will treat the banquet guests. | 0:11:46 | 0:11:49 | |
But Hywel senses an uphill battle to sway the judges, | 0:11:49 | 0:11:52 | |
so he's making a last-minute change to try and steal some momentum back from Aled. | 0:11:52 | 0:11:57 | |
So, Hywel, any ideas what to do to make it ten out of ten? | 0:11:57 | 0:12:01 | |
I know I'm up against it. Your dish, I know that's a strong contender. | 0:12:01 | 0:12:05 | |
It's got to be bang on to even get close to you. | 0:12:05 | 0:12:07 | |
-It's got to pack a punch in flavour. -Yeah. | 0:12:07 | 0:12:10 | |
The lobster oil for the mayonnaise, if I just glaze them, | 0:12:10 | 0:12:13 | |
it should intensify the lobster flavour. | 0:12:13 | 0:12:15 | |
Hywel tops his half shells of lobster | 0:12:15 | 0:12:18 | |
with three different textures of asparagus and claw meat fritters | 0:12:18 | 0:12:22 | |
and brings his stone and glass platter to the pass. | 0:12:22 | 0:12:25 | |
When you put it down, that side in front first, yeah? | 0:12:28 | 0:12:30 | |
Thank you. | 0:12:30 | 0:12:32 | |
Game on, half way. | 0:12:32 | 0:12:34 | |
Will the judges find Hywel's flash cooking | 0:12:36 | 0:12:39 | |
fitting for the ultimate street party? | 0:12:39 | 0:12:42 | |
# Pom, pom-pom-pom, pom, pom-pom-pom! # | 0:12:42 | 0:12:46 | |
-Hm. -Go on, grab one. -If you think of our guests, | 0:12:49 | 0:12:52 | |
lobster always has that sense of something special. | 0:12:52 | 0:12:55 | |
Get stuck in. | 0:12:55 | 0:12:57 | |
The deep-fried balls are just absolutely terrific, aren't they? | 0:12:57 | 0:13:02 | |
They really are. It's amazing. | 0:13:02 | 0:13:03 | |
That lovely crispness on the outside | 0:13:03 | 0:13:06 | |
and it's full of lobster flavour inside. | 0:13:06 | 0:13:08 | |
This is Premier League cooking, you know. Quality assured. | 0:13:08 | 0:13:12 | |
It's just the lobster and a little bit of cucumber | 0:13:12 | 0:13:15 | |
-a little bit of asparagus and that's it. -Yeah. -Wonderful. | 0:13:15 | 0:13:19 | |
How often have we seen lobster before and you have | 0:13:19 | 0:13:21 | |
that slightly sinking sensation - "Oh, it's another damn lobster." | 0:13:21 | 0:13:25 | |
"Oh, not lobster again, I can't stand it!" But actually, | 0:13:25 | 0:13:29 | |
now and again, along comes something and it wakes you up a bit | 0:13:29 | 0:13:32 | |
and I think this has woken me up as far as lobster is concerned. | 0:13:32 | 0:13:35 | |
-Beautiful. Absolutely beautiful. -I think | 0:13:35 | 0:13:38 | |
this is the type of dish we're looking for. This is the type of dish, | 0:13:38 | 0:13:41 | |
to me, that feels quite generous. | 0:13:41 | 0:13:43 | |
I think this is a lovely dish for the banquet. | 0:13:43 | 0:13:46 | |
It's festive, it's pretty, it's celebratory. | 0:13:46 | 0:13:49 | |
I think it's wonderful. I'd love to see that go through. | 0:13:49 | 0:13:52 | |
So Hywel's lobster has also won praise. | 0:13:52 | 0:13:56 | |
Both he and Aled are oblivious to the judges' comments. | 0:13:56 | 0:13:59 | |
The first two courses went to plan. | 0:14:01 | 0:14:02 | |
Everything was cooked better, presented better. | 0:14:02 | 0:14:05 | |
I won't give up now. I've got two courses to go | 0:14:05 | 0:14:07 | |
and I'm here to win. | 0:14:07 | 0:14:09 | |
I'm confident now. I've got two cracking dishes coming up. | 0:14:09 | 0:14:12 | |
I have to make sure I execute them as well as previous courses | 0:14:12 | 0:14:15 | |
and I'll be home and dry. | 0:14:15 | 0:14:17 | |
Half way through the day, the contest is still wide open. | 0:14:24 | 0:14:28 | |
Hywel's venison Wellington main course is up next | 0:14:31 | 0:14:34 | |
and having received an impressive nine from Angela | 0:14:34 | 0:14:37 | |
earlier in the week, he's forging ahead with no changes. | 0:14:37 | 0:14:41 | |
The difference, I guess, today | 0:14:41 | 0:14:43 | |
is that when I brought it up to the pass for Angela, | 0:14:43 | 0:14:46 | |
we carved it there and then, | 0:14:46 | 0:14:48 | |
so at least I was put out of my pain. | 0:14:48 | 0:14:50 | |
Fighting talk from Hywel, | 0:14:50 | 0:14:52 | |
but Aled can't resist trying to shake that confidence. | 0:14:52 | 0:14:55 | |
Any changes for the serving your vegetables? Angela mentioned that | 0:14:55 | 0:14:59 | |
-might go a little bit cold. -It's a warm salad. | 0:14:59 | 0:15:03 | |
It's not going to be piping hot. | 0:15:03 | 0:15:05 | |
-So, stick to your guns. -Yeah. | 0:15:05 | 0:15:07 | |
Brave move, chef. | 0:15:09 | 0:15:10 | |
No time to look back now. | 0:15:12 | 0:15:14 | |
With the clock ticking, Hywel plates up his pea salad | 0:15:14 | 0:15:18 | |
and tops with baby girolle mushrooms. | 0:15:18 | 0:15:20 | |
Finally, he carefully loads his rested Wellington | 0:15:21 | 0:15:24 | |
on to a wooden board. | 0:15:24 | 0:15:25 | |
Have you got plates? | 0:15:27 | 0:15:29 | |
OK, lads, you know what to do. | 0:15:32 | 0:15:34 | |
Can Hywel's twist on a retro menu staple, delight the judges? | 0:15:37 | 0:15:42 | |
Is that the Welsh flag we have on top? | 0:15:42 | 0:15:46 | |
-Some sort of runes, carved into the surface. -What's inside, though? | 0:15:46 | 0:15:49 | |
-I guess I'm going to go with duck. -No, it's not. -It's beef Wellington. | 0:15:49 | 0:15:53 | |
-I think it's venison. -You're absolutely right. | 0:15:53 | 0:15:55 | |
Oh, beautifully done. Thank you. | 0:15:55 | 0:15:58 | |
Gosh, this looks absolutely delicious. Really simple but lovely. | 0:15:58 | 0:16:02 | |
I always think Wellington looks a little bit dull, | 0:16:02 | 0:16:04 | |
but the quality of the venison, | 0:16:04 | 0:16:06 | |
the taste of this is absolutely delicious. | 0:16:06 | 0:16:09 | |
It's beautifully modulated by the gravy or the sauce | 0:16:09 | 0:16:12 | |
which gives a sort of richness to it | 0:16:12 | 0:16:15 | |
and also by the mushroom farce around the outside of the meat. | 0:16:15 | 0:16:18 | |
It's sort of retro food, but I realise why it was so popular. | 0:16:18 | 0:16:21 | |
They are just lovely flavours. | 0:16:21 | 0:16:23 | |
These are the absolute apotheosis of summer veg. | 0:16:23 | 0:16:27 | |
In terms of an occasion like this, | 0:16:27 | 0:16:29 | |
I think it looks adequate rather than great. | 0:16:29 | 0:16:31 | |
I'm looking for something more dramatic, | 0:16:31 | 0:16:34 | |
with some sort of sense of occasion to it, | 0:16:34 | 0:16:36 | |
with some sort of hint of modernity, some passion from the chef. | 0:16:36 | 0:16:39 | |
This is a well-trodden path. Nothing interesting about this. | 0:16:39 | 0:16:43 | |
There's plenty of it to be interested in. It's extremely good to eat. | 0:16:43 | 0:16:46 | |
It's a beautiful piece of cooking, a really accomplished, | 0:16:46 | 0:16:49 | |
polished, refined and, I think, very, very successful. | 0:16:49 | 0:16:53 | |
This can't be the best that the best chefs in this country can produce. A Wellington's a Wellington. | 0:16:53 | 0:16:58 | |
But I still think it is a blindingly good piece of cooking. | 0:16:58 | 0:17:01 | |
Another split panel for Hywel, which could be just the ticket for Aled. | 0:17:03 | 0:17:08 | |
Will his barbecue main course go down a storm? | 0:17:08 | 0:17:11 | |
He's taking on another big challenge in his Welsh black sirloin steak, | 0:17:11 | 0:17:16 | |
which he's serving with a selection of barbecue-inspired elements. | 0:17:16 | 0:17:20 | |
Is this your new way you're doing the beef? | 0:17:23 | 0:17:26 | |
It's trying to get more smokey flavour. | 0:17:26 | 0:17:28 | |
You can see the bar marks will bring some flavour. | 0:17:28 | 0:17:31 | |
I'm kind of basting it with this nice smoked butter. | 0:17:31 | 0:17:35 | |
I'm actually going to let the judges carve it | 0:17:35 | 0:17:37 | |
at the table. I was missing a trick carving it myself. | 0:17:37 | 0:17:40 | |
-Good luck. -Do you mean that? -No. | 0:17:40 | 0:17:44 | |
Aled's confident he's improved his dish. | 0:17:44 | 0:17:46 | |
But Hywel reminds him of an element | 0:17:46 | 0:17:48 | |
that didn't go well earlier in the week. | 0:17:48 | 0:17:50 | |
Sticking with your coleslaw concept? | 0:17:50 | 0:17:52 | |
I'm going to stick to my guns on that one. | 0:17:52 | 0:17:54 | |
We'll see whether it pays off, or comes back to bite me. | 0:17:54 | 0:17:57 | |
Aled's opted not to change the hot coleslaw on his main course. | 0:17:58 | 0:18:02 | |
Quite a risk, I think, because it wasn't well-received | 0:18:02 | 0:18:05 | |
by either myself, Gareth or Angela. He's quite brave doing that. | 0:18:05 | 0:18:08 | |
With time against him, Aled tops mini bone marrow burgers | 0:18:08 | 0:18:13 | |
with large button mushrooms as buns and plates them alongside | 0:18:13 | 0:18:17 | |
his Carmarthen cheese and leek veggie sausages | 0:18:17 | 0:18:19 | |
and confit jacket potatoes. | 0:18:19 | 0:18:22 | |
Gents. | 0:18:22 | 0:18:24 | |
For me, that's a barbecue. Thank you very much, gents. | 0:18:24 | 0:18:28 | |
Three down, one to go. | 0:18:31 | 0:18:32 | |
Will Aled's self-belief prove well-founded | 0:18:35 | 0:18:38 | |
and score a hit with the judges? | 0:18:38 | 0:18:40 | |
Well, there's beef and there's a burger. | 0:18:40 | 0:18:43 | |
-Can I carve you a bit, Prue? -Mm! | 0:18:43 | 0:18:45 | |
OK. | 0:18:45 | 0:18:47 | |
-Would one slice be enough, ma'am? -Yeah, that would be fine, thank you. | 0:18:47 | 0:18:51 | |
-Is it good? -Yeah. | 0:18:51 | 0:18:54 | |
There's no gravy. | 0:18:54 | 0:18:55 | |
This is such a good piece of beef, it just doesn't need it. Amazing. | 0:18:55 | 0:18:59 | |
Delicious beef. | 0:18:59 | 0:19:00 | |
I think it's got an interesting, almost dry texture, | 0:19:00 | 0:19:03 | |
in spite of having all the juice inside it. | 0:19:03 | 0:19:05 | |
It's really full of flavour. | 0:19:05 | 0:19:07 | |
Do you know, that is truly disgusting. | 0:19:07 | 0:19:09 | |
Disgusting, this is bitter, | 0:19:09 | 0:19:12 | |
a nasty texture and it's just horrible. | 0:19:12 | 0:19:15 | |
It's sort of claggy. It is bitter. | 0:19:15 | 0:19:18 | |
Actually the potato and the tomato isn't very good either. | 0:19:18 | 0:19:21 | |
-The tomatoes have made the potato soggy. -And the vegetables, | 0:19:21 | 0:19:25 | |
I mean look at this. They look awful. | 0:19:25 | 0:19:28 | |
Well, they taste worse. | 0:19:28 | 0:19:29 | |
The chef has got completely carried away here. | 0:19:29 | 0:19:34 | |
I think the piece of beef itself is absolutely spot-on, | 0:19:34 | 0:19:37 | |
but after that, it all goes completely wrong. | 0:19:37 | 0:19:40 | |
It's just sad, because it's quite simply not good enough. | 0:19:40 | 0:19:43 | |
This is a really, really disappointing dish. | 0:19:43 | 0:19:45 | |
The only thing about sharing, is that it is fun | 0:19:45 | 0:19:49 | |
to have somebody in your party do the carving | 0:19:49 | 0:19:51 | |
and these things could be intriguing | 0:19:51 | 0:19:54 | |
and cause conversation and so on, if they tasted delicious. | 0:19:54 | 0:19:58 | |
Very, very badly executed. | 0:19:58 | 0:20:00 | |
Whatever restaurant he cooks in, | 0:20:00 | 0:20:02 | |
I slightly pity the vegetarian visitor here. | 0:20:02 | 0:20:05 | |
Aled has no idea his main course has been slated by the judges. | 0:20:05 | 0:20:09 | |
Despite high praise for his fish dish, | 0:20:09 | 0:20:12 | |
he'll need to deliver a spectacular dessert. | 0:20:12 | 0:20:14 | |
But it's steadfast Hywel | 0:20:16 | 0:20:19 | |
who's up first. | 0:20:19 | 0:20:20 | |
He's determined to deliver the coup de gras | 0:20:20 | 0:20:23 | |
with his rhubarb and strawberry trifle tart. | 0:20:23 | 0:20:25 | |
This layered pastry-based version of the classic trifle, | 0:20:25 | 0:20:29 | |
elevated by Hywel's Michelin standard precision, | 0:20:29 | 0:20:33 | |
earned him top marks yesterday. | 0:20:33 | 0:20:36 | |
With his finish line in sight, Hywel pipes Chantilly cream | 0:20:36 | 0:20:39 | |
atop custard and decorates his base | 0:20:39 | 0:20:41 | |
with basil cress, fresh strawberries, | 0:20:41 | 0:20:43 | |
jelly, pistachio and almond crackling. | 0:20:43 | 0:20:48 | |
There you go. | 0:20:50 | 0:20:52 | |
Will the judges think Hywel's trifle tart could be the ultimate | 0:20:54 | 0:20:58 | |
finale to The People's Banquet? | 0:20:58 | 0:21:00 | |
-Ah, that's just so pretty. -It is pretty, Prue, but you know - Pfft! | 0:21:03 | 0:21:08 | |
-Oh, go on, I think it's lovely. It's so pretty. -I'm with Matthew. | 0:21:08 | 0:21:11 | |
I can't wait. | 0:21:11 | 0:21:12 | |
-You can't find the way in because it's got all those bits -Oh, do stop moaning. | 0:21:12 | 0:21:16 | |
If you're not careful, I won't give you any. Prue, please! | 0:21:16 | 0:21:19 | |
Now look at that. Isn't that just wonderful? | 0:21:19 | 0:21:22 | |
It has all those things that we English love. | 0:21:22 | 0:21:25 | |
-There's custard and cream. -Jelly and rhubarb. | 0:21:25 | 0:21:29 | |
It's actually a sort of trifle, really, in a tart form. | 0:21:29 | 0:21:32 | |
There's a few elements that are stand-out. | 0:21:32 | 0:21:34 | |
The custard is, by far, the best thing. | 0:21:34 | 0:21:36 | |
I actually think the most effective thing | 0:21:36 | 0:21:39 | |
is the little bits of basil. | 0:21:39 | 0:21:41 | |
The real disappointment, I think, | 0:21:41 | 0:21:43 | |
-for me in this, is actually the pastry. -A little hard, isn't it? | 0:21:43 | 0:21:47 | |
I think the rhubarb and custard are fantastic. | 0:21:47 | 0:21:50 | |
I'm very happy with the whole thing, except the pastry | 0:21:50 | 0:21:53 | |
is a bit on the tough side. | 0:21:53 | 0:21:55 | |
Can I just ask you, what has this got to do | 0:21:55 | 0:21:58 | |
with the spirit of the whole occasion? | 0:21:58 | 0:22:00 | |
It's just a tart with too much stuff on it. | 0:22:00 | 0:22:02 | |
-Oh, look... -That could describe you as well! | 0:22:02 | 0:22:06 | |
You won't persuade me this is in way right... | 0:22:06 | 0:22:08 | |
-Would you like a little more? -Yes, please. | 0:22:08 | 0:22:11 | |
I think this is perfect party food. It's pretty, it's delicious, | 0:22:11 | 0:22:15 | |
it has that little original touch of the basil. | 0:22:15 | 0:22:18 | |
We can't stop eating it. What's anyone complaining about? | 0:22:18 | 0:22:22 | |
Another hung jury for Hywel's tart | 0:22:22 | 0:22:25 | |
leaves the door open for Aled to make a comeback | 0:22:25 | 0:22:28 | |
and it's the dish that redeemed Aled yesterday | 0:22:28 | 0:22:31 | |
from last place and kept him in the competition. | 0:22:31 | 0:22:35 | |
If I'd have got a weak score yesterday, I was going home. | 0:22:35 | 0:22:37 | |
It's a dish I really love eating, it's a dish I really like cooking. | 0:22:37 | 0:22:41 | |
His final course is close to his heart. | 0:22:41 | 0:22:43 | |
A traditional Welsh rice pudding, inspired by his grandmother. | 0:22:43 | 0:22:47 | |
To make it fit for the Great British Menu, | 0:22:49 | 0:22:52 | |
he's adding his own twist to the recipe. | 0:22:52 | 0:22:54 | |
-So what are you doing there now? -Just making like a sabayon. | 0:22:54 | 0:22:57 | |
I'm going to fold off through the cream right at the last second, | 0:22:57 | 0:23:01 | |
so that makes it a bit more of a luxurious texture, | 0:23:01 | 0:23:03 | |
-like a custard, if you like. -Very good. | 0:23:03 | 0:23:06 | |
He's also embellishing his dish, with a mixture of macerated cherries | 0:23:06 | 0:23:09 | |
and raspberries, and hazelnut crumble topping to serve. | 0:23:09 | 0:23:14 | |
A good spoonful of the rice pudding. | 0:23:17 | 0:23:19 | |
They can help themselves to the berries and crumble. | 0:23:19 | 0:23:23 | |
-Thank you very much. -May the best man win. | 0:23:23 | 0:23:26 | |
Will the judges find Aled's home-spun pudding | 0:23:26 | 0:23:29 | |
a comforting end to The People's Banquet? | 0:23:29 | 0:23:31 | |
-I like it when it's down my end. -What are you going to do, | 0:23:34 | 0:23:37 | |
-make us a crumble? -What is it? -Rice pudding. | 0:23:37 | 0:23:42 | |
This could be more dramatic. | 0:23:42 | 0:23:43 | |
There's more rice pudding on the edge of the bowl | 0:23:43 | 0:23:46 | |
than is in it. Dear, oh dear, oh dear. | 0:23:46 | 0:23:48 | |
There's a little something that I like in there, | 0:23:48 | 0:23:51 | |
I like hazelnuts in my crumble. | 0:23:51 | 0:23:53 | |
Much to my scepticism, I find that the crunchy topping | 0:23:53 | 0:23:56 | |
is very addictive. | 0:23:56 | 0:23:59 | |
I particularly love the way the raspberries | 0:23:59 | 0:24:02 | |
-punctuate the creaminess. -I have to be honest, I like the dish | 0:24:02 | 0:24:06 | |
but I'm expecting that, | 0:24:06 | 0:24:08 | |
really, the rice pudding itself | 0:24:08 | 0:24:11 | |
is going to be a knockout and it's not. It's good, but it's not great. | 0:24:11 | 0:24:14 | |
It's one of those puddings that's going to sit on the table | 0:24:14 | 0:24:17 | |
and people will only leave | 0:24:17 | 0:24:19 | |
when the last scrap is finished from the bowl. | 0:24:19 | 0:24:22 | |
I have loved it, but I am not sure that it is | 0:24:22 | 0:24:26 | |
spankingly spectacular or important enough for this banquet. | 0:24:26 | 0:24:31 | |
Cooking now completed, | 0:24:35 | 0:24:36 | |
the fierce rivals can only wait to be summoned by the judges. | 0:24:36 | 0:24:41 | |
I've got loads of butterflies inside. I'm nervous about | 0:24:41 | 0:24:44 | |
what the judges are thinking. But I can do no more, | 0:24:44 | 0:24:47 | |
I've just got to wait and see. | 0:24:47 | 0:24:48 | |
Only one of them can be crowned Welsh champion. | 0:24:48 | 0:24:52 | |
It's something I have dreamed of all my life, to represent Wales. | 0:24:52 | 0:24:57 | |
I'm nearly there now. I can almost sort of taste it, if you like. | 0:24:57 | 0:25:01 | |
Back in the chamber, | 0:25:05 | 0:25:06 | |
the judges are about to find out which dishes go together | 0:25:06 | 0:25:10 | |
to comprise each menu, although they still don't know | 0:25:10 | 0:25:13 | |
which chef cooked which. | 0:25:13 | 0:25:14 | |
I mean, there are two very distinctive styles. | 0:25:14 | 0:25:17 | |
One is neat, precise, well-ordered. | 0:25:17 | 0:25:20 | |
One is slightly looser, slightly more fluid, slightly more flexible. | 0:25:20 | 0:25:24 | |
I mean there's only one bit of bad cooking | 0:25:24 | 0:25:26 | |
and that was only the vegetables on one dish. | 0:25:26 | 0:25:29 | |
Aled's looked to Welsh tradition | 0:25:29 | 0:25:30 | |
for inspiration for his menu, | 0:25:30 | 0:25:32 | |
featuring tricky accompaniments | 0:25:32 | 0:25:34 | |
for his starter and main | 0:25:34 | 0:25:36 | |
and then paring down his approach | 0:25:36 | 0:25:38 | |
for fish and dessert. | 0:25:38 | 0:25:39 | |
Hywel's menu is also rooted in Welsh custom and then realised | 0:25:39 | 0:25:43 | |
with remarkable culinary craftsmanship, | 0:25:43 | 0:25:46 | |
designed to get people talking. | 0:25:46 | 0:25:48 | |
Matthew, have you by any chance made up your mind? | 0:25:48 | 0:25:51 | |
-I have, yes. -You have. | 0:25:51 | 0:25:53 | |
-Oliver? -Prue, I have. | 0:25:53 | 0:25:55 | |
And so have I. So, let's call in the chefs. | 0:25:55 | 0:25:59 | |
-Good luck. -Best of luck. | 0:25:59 | 0:26:01 | |
Time for the chefs to learn their fate. | 0:26:01 | 0:26:04 | |
Will Aled retain his crown? Or will Hywel clinch the title? | 0:26:04 | 0:26:08 | |
So, welcome, chefs, to the judges' chamber. | 0:26:14 | 0:26:18 | |
BOTH: Thank you | 0:26:18 | 0:26:19 | |
The cooking has been excellent | 0:26:19 | 0:26:21 | |
and there have been one or two terrifically outstanding dishes. | 0:26:21 | 0:26:25 | |
-Matthew, have you made up your mind? -I have, Prue | 0:26:25 | 0:26:28 | |
-and it's Menu B for me. -Menu B. And Oliver? | 0:26:28 | 0:26:32 | |
The best menu today, Prue, is Menu A. | 0:26:32 | 0:26:34 | |
Ah, well now, I have chosen Menu B. | 0:26:34 | 0:26:37 | |
So we have a winner. | 0:26:37 | 0:26:39 | |
So let's find out. | 0:26:39 | 0:26:41 | |
Well now, the chef representing Wales | 0:26:45 | 0:26:49 | |
who will go forward to the Great British Menu final, will be... | 0:26:49 | 0:26:54 | |
Hywel Jones. Congratulations, Hywel. | 0:27:04 | 0:27:07 | |
Hywel, you look miserable. You're supposed to look delighted. | 0:27:07 | 0:27:12 | |
I don't think I've been that nervous in my life. | 0:27:12 | 0:27:15 | |
Well, I must say, your menu, there were calls right the way through. | 0:27:15 | 0:27:18 | |
The lobster, a beautifully classic piece of cooking. | 0:27:18 | 0:27:22 | |
Lovely, light, summery dish. The venison Wellington | 0:27:22 | 0:27:25 | |
was outstanding quality. Hugely enjoyable on all counts. | 0:27:25 | 0:27:28 | |
-However, the best dish of the day wasn't yours. -I loved the turbot. | 0:27:28 | 0:27:32 | |
I've been dying to see a dish like that, | 0:27:32 | 0:27:34 | |
a whole huge fish in a copper and there it was. And it was beautiful. | 0:27:34 | 0:27:38 | |
Anyway, so congratulations | 0:27:38 | 0:27:40 | |
and we look forward to seeing you in the final. | 0:27:40 | 0:27:43 | |
There's some champagne outside, so enjoy it. | 0:27:43 | 0:27:45 | |
-You deserve it. -Thank you. Thanks very much. | 0:27:45 | 0:27:48 | |
-Well, Aled. -You better get one of the dishes to the banquet, | 0:27:49 | 0:27:53 | |
if not all four. | 0:27:53 | 0:27:54 | |
-Cheers. -I knew it was close. -Congratulations. -Well done. | 0:27:54 | 0:27:57 | |
ALL: Cheers! | 0:27:57 | 0:27:58 | |
'I knew I was up against it today.' | 0:27:58 | 0:28:01 | |
Fabulous menu, fabulous chef and congratulations to Hywel. | 0:28:01 | 0:28:05 | |
Gobsmacked, absolutely gobsmacked, but I'm absolutely delighted. | 0:28:05 | 0:28:09 | |
I certainly can't let Wales down | 0:28:09 | 0:28:11 | |
and I'll do my absolute best to make sure that I'm successful. | 0:28:11 | 0:28:14 | |
A bit noisy. We're just minding our own business. | 0:28:16 | 0:28:19 | |
Next week, it's the turn of London and the south-east | 0:28:19 | 0:28:22 | |
in the final regional heat | 0:28:22 | 0:28:24 | |
and it's a clash of the Michelin-starred titans. | 0:28:24 | 0:28:27 | |
-Have you just stolen my pan? BLEEP. -I thought that got hot quickly. | 0:28:27 | 0:28:32 | |
Subtitles by Red Bee Media Ltd | 0:28:49 | 0:28:51 | |
E-mail [email protected] | 0:28:51 | 0:28:54 |