0:00:02 > 0:00:05The competition on Great British Menu is ferocious.
0:00:05 > 0:00:09The nation's top chefs are straining every muscle
0:00:09 > 0:00:12to produce spectacular food to share.
0:00:13 > 0:00:15There's been drama and despair.
0:00:16 > 0:00:22- And the veteran chefs are very demanding.- This competition is tough, tough, tough.
0:00:22 > 0:00:25These guys have got to nail every single dish.
0:00:25 > 0:00:27This week, three top chefs
0:00:27 > 0:00:30from London and the south east enter the fray.
0:00:30 > 0:00:33Last year's regional champion, Tom Kerridge,
0:00:33 > 0:00:36went on to cook the main course at the banquet.
0:00:36 > 0:00:39But that was last year, and now Tom's being challenged
0:00:39 > 0:00:42by two newcomers - rising star Phil Thompson
0:00:42 > 0:00:45and the truly formidable Tom Aikens.
0:00:45 > 0:00:48It's going to be a titanic struggle.
0:00:48 > 0:00:52It's pretty immense. It's three Michelin-starred chefs.
0:00:52 > 0:00:54Everyone in there is a winner.
0:00:54 > 0:00:56Everyone wants to be the winner of winners.
0:01:07 > 0:01:10This year, the chefs' big challenge is to seek out
0:01:10 > 0:01:13the remarkable people in their local communities
0:01:13 > 0:01:16who bring us all together through the power of food.
0:01:16 > 0:01:18The People's Banquet will be for them,
0:01:18 > 0:01:21a celebration of their work, and they'll be amongst the guests.
0:01:21 > 0:01:25It's very important with a banquet to reward people
0:01:25 > 0:01:29who have done a lot for the community. It's been an amazing experience to be part of.
0:01:29 > 0:01:33These outstanding chefs have to create dishes
0:01:33 > 0:01:35that are ideal for sharing...
0:01:35 > 0:01:38- Yeah?- It's delicious.
0:01:38 > 0:01:40..platters that will astonish the guests and get everyone talking
0:01:40 > 0:01:43at the ultimate street party.
0:01:45 > 0:01:49Scrutinising the chefs this week is another Michelin star winner,
0:01:49 > 0:01:52one of only three chefs to have cooked two courses at a banquet.
0:01:52 > 0:01:57It's former London and south east champion, Jason Atherton.
0:01:57 > 0:02:01His scores will determine who faces the judges on Friday.
0:02:02 > 0:02:05This is the People's Banquet. These guys have to get the brief right,
0:02:05 > 0:02:07and that is sharing food.
0:02:07 > 0:02:09If they don't get it right, they're in big trouble.
0:02:13 > 0:02:15- One fish and chips, yes?- Yes, Chef!
0:02:15 > 0:02:17Today it's the battle of the starters,
0:02:17 > 0:02:19and the first contender is Tom Kerridge,
0:02:19 > 0:02:22chef patron of the Hand and Flowers in Marlow,
0:02:22 > 0:02:26where he serves up his brand of modern British cooking.
0:02:26 > 0:02:28Flavour, taste, simplicity.
0:02:28 > 0:02:31Those are the things that really, really work for me.
0:02:31 > 0:02:33And that approach took Tom
0:02:33 > 0:02:36all the way to the banquet with the Prince of Wales last year.
0:02:36 > 0:02:38How do you do? I did the main course.
0:02:38 > 0:02:40- That was the duck? - Yeah. I did the duck main course.
0:02:40 > 0:02:42I loved the pods.
0:02:42 > 0:02:44With the peas in. Yeah, it was fantastic.
0:02:44 > 0:02:49Tom thinks this year's People's Banquet is made for him.
0:02:49 > 0:02:52I'm one of the people, cooking people's food. There has to be room
0:02:52 > 0:02:56for one of my dishes on the banquet, if not two, three or all four!
0:02:56 > 0:02:58Let's go then, please, service!
0:03:01 > 0:03:04- Good morning. - Hello, Tom. What have we got?
0:03:04 > 0:03:07Spring lamb broth. Different cuts of lamb.
0:03:07 > 0:03:08What are doing with this?
0:03:08 > 0:03:12It's kind of a play on Malaysian, Vietnamese street food.
0:03:12 > 0:03:16A bit of green chilli, helping to lift the richness of the lamb.
0:03:16 > 0:03:19What inspired you to cook this dish for the people?
0:03:19 > 0:03:22It's the point of sharing, somebody actually has
0:03:22 > 0:03:25to take the top off the bowl of soup, they have to ladle it out
0:03:25 > 0:03:28to everybody else. That's where the inspiration for this comes from.
0:03:28 > 0:03:31Are you feeling nervous, worried?
0:03:31 > 0:03:32Last year, I thought I was going out.
0:03:32 > 0:03:35It was one of the worst experiences I've ever had.
0:03:35 > 0:03:37I don't want to be in that space again.
0:03:37 > 0:03:40Tom's mixing up British and Asian influences
0:03:40 > 0:03:42in his soup starter with a pastry topping.
0:03:42 > 0:03:46But there's one element of the dish that has Jason worried.
0:03:47 > 0:03:49Tom Kerridge, got an unusual dish here -
0:03:49 > 0:03:53a soup with raw lamb. The soup's got to cook the lamb.
0:03:53 > 0:03:56That's a risky thing to do. I hope Tom's thought about that.
0:03:56 > 0:04:00But Tom is facing a much bigger challenge than that.
0:04:00 > 0:04:03Next away, one bass, one JD, one lamb, one lamb, yeah?
0:04:03 > 0:04:05Next up is Tom Aikens,
0:04:05 > 0:04:08the youngest chef ever to earn two Michelin stars.
0:04:08 > 0:04:12He earned a reputation not only for subtle and intense cuisine,
0:04:12 > 0:04:15but also for being a real bad boy in the kitchen.
0:04:15 > 0:04:17The foie gras garnish, please.
0:04:17 > 0:04:21At the age of 26, when I was running Pied a Terre, I was a complete loon.
0:04:21 > 0:04:23Joe! Can I have the (BLEEP) foie gras garnish?
0:04:23 > 0:04:26I'd just bottle everything up and then suddenly go mad
0:04:26 > 0:04:29over someone cooking a bit of meat. Now I just go,
0:04:29 > 0:04:31"OK, we'll just put another one on."
0:04:31 > 0:04:33Hopefully you'll learn not to do it again.
0:04:33 > 0:04:37Tom now runs Restaurant Tom Aikens in central London,
0:04:37 > 0:04:40and has an unshakeable confidence in his own ability.
0:04:40 > 0:04:43No-one can beat me on a good day. No-one.
0:04:50 > 0:04:53- So what have we got here? - It's basically a quail consomme
0:04:53 > 0:04:56with quail dumplings and spring vegtables.
0:04:56 > 0:05:00It looks quite fine dining - you've got foie gras, truffles.
0:05:00 > 0:05:02It's not necessarily what people in the community would eat.
0:05:02 > 0:05:06- What was your inspiration? - It's not what they'd normally eat.
0:05:06 > 0:05:11I want to impress them, hence the foie gras and the truffles. Depth of taste will be the wow factor.
0:05:11 > 0:05:15- It'll be a stunning dish.- In the industry, we know about Tom Aikens.
0:05:15 > 0:05:17Mr Competitive, runs marathons.
0:05:17 > 0:05:21To say that I have a competitive nature is an understatement.
0:05:21 > 0:05:23I'm aiming to win, definitely.
0:05:23 > 0:05:27Tom's going for an upmarket starter with his quail consomme
0:05:27 > 0:05:30with quail dumplings and spring vegetables.
0:05:30 > 0:05:33But is it right for a street party?
0:05:33 > 0:05:35Got to be about a sharing dish
0:05:35 > 0:05:39and not just get lost in this whole Michelin star tiny vegetables,
0:05:39 > 0:05:41foie gras, truffle-type way,
0:05:41 > 0:05:44but something where people can ladle it out and go, "Wow, this is fantastic."
0:05:44 > 0:05:48Four covers du jour, three salmon, one terrine, three beef, one plaice.
0:05:48 > 0:05:49THEY CHEER
0:05:49 > 0:05:53The last competitor is Phil Thompson who trained under Marco Pierre White
0:05:53 > 0:05:58on his way to becoming executive chef at the Auberge du Lac in Hertfordshire
0:05:58 > 0:06:01where he delivers French food with modern English twists.
0:06:01 > 0:06:04I like to cook food that I like to eat.
0:06:04 > 0:06:06There's some quirkiness in there.
0:06:06 > 0:06:08It's all about having fun, and I think there's a bit
0:06:08 > 0:06:11of my personality in every dish I do. It's honest food.
0:06:11 > 0:06:14It's an approach that recently won him a Michelin star
0:06:14 > 0:06:19and he's hoping that he can win the London and South East heat as well.
0:06:19 > 0:06:22I'm up against a two Michelin-starred chef
0:06:22 > 0:06:25and the boy that won the main course last year
0:06:25 > 0:06:27so I've got my work cut out. Service!
0:06:30 > 0:06:33- Hi, Phil.- Morning, Chef.
0:06:33 > 0:06:36- So what are you cooking? - The dish I'm doing is pea veloute
0:06:36 > 0:06:39with rabbit canapes. Got a lovely rabbit.
0:06:39 > 0:06:42Take the livers out, make a parfait.
0:06:42 > 0:06:44I'm not trying to go too far.
0:06:44 > 0:06:47It's the People's Banquet so you don't want to go too cheffy.
0:06:47 > 0:06:49What's your inspiration for this dish?
0:06:49 > 0:06:51My dad used to breed rabbits when I was younger.
0:06:51 > 0:06:53One day, he'd be playing with Thumper in the garden
0:06:53 > 0:06:58and the next day he wasn't there, but the stew we had was quite nice!
0:06:58 > 0:06:59And are you nervous?
0:06:59 > 0:07:01Very! HE LAUGHS
0:07:01 > 0:07:03Interesting. Three soups.
0:07:04 > 0:07:06The battle of the "potages"!
0:07:06 > 0:07:08Wish you all the best, and it's game on.
0:07:08 > 0:07:12Phil's soup is a technically demanding veloute
0:07:12 > 0:07:13with several side dishes.
0:07:13 > 0:07:18It'll show off his skill, but Jason can see some potential pitfalls.
0:07:18 > 0:07:20Phil has to be extremely careful.
0:07:20 > 0:07:22A few things can go wrong with his dish.
0:07:22 > 0:07:26First thing is using frozen peas, because they can go chalky.
0:07:26 > 0:07:30Then we move on to his canapes, which is potentially very dangerous.
0:07:30 > 0:07:34The meat can dry out in an instant. I'll be keeping a close eye on him.
0:07:40 > 0:07:43The starting gun's been fired and all three chefs know
0:07:43 > 0:07:45they're in for a rollercoaster ride.
0:07:45 > 0:07:49OK, young Phil, how are you feeling, first day in the kitchen,
0:07:49 > 0:07:50first thing going on?
0:07:50 > 0:07:51Yeah...
0:07:51 > 0:07:55Yeah, feeling good, but nervous right next to you.
0:07:55 > 0:07:56Won it last year.
0:07:56 > 0:08:00I think we're going to have a little fight on our hands, aren't we?
0:08:00 > 0:08:05- Keep it clean, though, yeah? No low blows.- No dirty punches!
0:08:05 > 0:08:08They're all eyeing each other up, but watching over all three
0:08:08 > 0:08:11is Jason, demanding first-class cooking,
0:08:11 > 0:08:14and there's ample scope for comparison with three soups
0:08:14 > 0:08:17- on the menu.- That was a bit of a surprise to me,
0:08:17 > 0:08:20but what I'm looking for in a soup is the foundation.
0:08:20 > 0:08:22They can do all the trickery in the world to jazz it up,
0:08:22 > 0:08:25but the bottom line is a soup has to taste great.
0:08:25 > 0:08:28It's really important that they get this first dish on the money.
0:08:30 > 0:08:32These chefs are amongst the best in Britain,
0:08:32 > 0:08:36but they've been catapulted into an unfamiliar kitchen
0:08:36 > 0:08:38and they're out of their comfort zone.
0:08:38 > 0:08:42Nerves are starting. Trying to look and see what everyone else is doing.
0:08:42 > 0:08:45But, yeah, just get my first dish out of the way and I'm sure
0:08:45 > 0:08:47the hand will stop shaking!
0:08:47 > 0:08:51Tom Aikens isn't shaking at all. He's as cool as a cucumber,
0:08:51 > 0:08:53and his rivals can't help but notice.
0:08:53 > 0:08:58Tom's got his head down like we all knew he would, working very fast,
0:08:58 > 0:08:59getting his job done.
0:08:59 > 0:09:03But Tom Kerridge has the advantage of having been here before
0:09:03 > 0:09:04so the unflappable Mr Aikens
0:09:04 > 0:09:08is probing his rival on what to expect.
0:09:08 > 0:09:11Tom, what's it like being in the judges' room?
0:09:11 > 0:09:14- It's terribly nerve-wracking.- You've got a lot of contracting muscles.
0:09:14 > 0:09:16Yeah, that's it! Yeah, yeah!
0:09:16 > 0:09:20- They're cooking at close quarters... - Sorry, Chef, budge up!
0:09:20 > 0:09:22..and that adds to the pressure they're under.
0:09:22 > 0:09:26But Tom Kerridge isn't worried about putting his rivals off.
0:09:26 > 0:09:28It's, uh...
0:09:30 > 0:09:33..a bit noisy over here. I'm just minding my own business.
0:09:34 > 0:09:37We all know you're here, mate!
0:09:38 > 0:09:41(BLEEP), Chef, you've just stolen my pan! (BLEEP)
0:09:42 > 0:09:44Thought that got off quickly!
0:09:47 > 0:09:49Tom Aikens is busy making his consomme.
0:09:49 > 0:09:52Quail, vegetables and herbs are mixed with egg whites
0:09:52 > 0:09:53and then slowly simmered.
0:09:54 > 0:09:57Tom Kerridge, who's also making a broth,
0:09:57 > 0:10:00is keeping a close eye on what his rival's doing.
0:10:01 > 0:10:04You can do it boiling.
0:10:04 > 0:10:08So you don't bring it up slowly. There we have it.
0:10:08 > 0:10:11There's veg, chicken, ice, egg white... Cools it straight down
0:10:11 > 0:10:14- so you can then put it into boiling stock.- OK.
0:10:14 > 0:10:18I've never seen that before, Chef. I'm so glad you're here.
0:10:21 > 0:10:23Phil will be plating up first, and Jason's noticed
0:10:23 > 0:10:26- that he's been a bit quiet. - Sweating, Chef?!
0:10:26 > 0:10:28- The pressure's on, feeling it. - What's going on here?
0:10:28 > 0:10:31- I got my soup ready to go. - Happy with the colour of that?
0:10:31 > 0:10:35Erm, yeah, it's... it's nice and bright, nice and light.
0:10:35 > 0:10:37How do you feel coming up first?
0:10:37 > 0:10:40I'll set the standard and see if the others can follow!
0:10:47 > 0:10:50Phil's passion for cooking goes right back to his childhood
0:10:50 > 0:10:52in Essex, where his dad was a butcher
0:10:52 > 0:10:54and his mum worked as a chef.
0:10:54 > 0:10:57It's always nice to come back to Dagenham, even on a...
0:10:57 > 0:10:59lovely day like this(!)
0:10:59 > 0:11:02The sun is always shining in Dagenham(!)
0:11:02 > 0:11:06The first vehicle rolled off the Ford production line
0:11:06 > 0:11:0880 years ago and most of Phil's family worked here.
0:11:10 > 0:11:12My mum, my nan, my uncle,
0:11:12 > 0:11:16my sister, have all graced the kitchens here.
0:11:16 > 0:11:19He's arranged to meet his mum and sister Tracy in the canteen.
0:11:19 > 0:11:21- Hiya!- All right?
0:11:21 > 0:11:24- Oh, you haven't had a shave! - Hello.- Hello, scruffy!
0:11:24 > 0:11:27It's all we've ever done in this family is serve people...
0:11:27 > 0:11:30- Yeah.- ..and try and make people happy with food.
0:11:30 > 0:11:33Phil's ambition to cook and share food
0:11:33 > 0:11:35was born in the works' canteen,
0:11:35 > 0:11:38and if he makes it through to the People's Banquet,
0:11:38 > 0:11:41he wants the family who nurtured his career to join him.
0:11:41 > 0:11:44- I used to go.- Oh, yeah, no, but...
0:11:44 > 0:11:45I want you there.
0:11:45 > 0:11:47Really?! Serious?
0:11:47 > 0:11:50No! Mummy's going to have to sit down and watch ya!
0:11:50 > 0:11:52I couldn't stand it, I couldn't stand it!
0:11:52 > 0:11:55- Get to pack...- I've got to pull it out of the bag first!
0:11:55 > 0:11:59- Don't you let me down! Don't you let me down!- Extra pressure!- Yeah!
0:12:01 > 0:12:06Back in the kitchen, Phil's making the rabbit, shallot and herb
0:12:06 > 0:12:09covering for the Scotch eggs he'll serve with his soup.
0:12:09 > 0:12:12All three chefs are determined to deliver the winning starter
0:12:12 > 0:12:13without a hitch.
0:12:16 > 0:12:18- Tom?- Yes, Chef?
0:12:18 > 0:12:20All going to plan?
0:12:20 > 0:12:22Well, so far, so good. It's a little bit hot.
0:12:22 > 0:12:25I'm a little bit nervous about doing puff pastry,
0:12:25 > 0:12:27but at the minute, it feels OK and looks OK.
0:12:27 > 0:12:30I'll bash it in the oven in a bit and we'll keep our fingers crossed.
0:12:32 > 0:12:36Tom's philosophy is to take fresh, seasonal produce
0:12:36 > 0:12:38and let the ingredients speak for themselves,
0:12:38 > 0:12:41and approach the cooking that goes back to his childhood.
0:12:43 > 0:12:46Tom grew up on an estate in the West Country
0:12:46 > 0:12:49where his mother still lives. It was in her kitchen
0:12:49 > 0:12:52that he learned to cook for himself and his brother
0:12:52 > 0:12:53while she was out at work.
0:12:53 > 0:12:57Me and my brother ended up being what's called latchkey kids.
0:12:58 > 0:13:02We used to get in at night and I'd be the person that would cook tea.
0:13:02 > 0:13:04Knock, knock!
0:13:04 > 0:13:06Hey!
0:13:07 > 0:13:10- Hey, how are you doing? - Ooh, God, you're cold!
0:13:12 > 0:13:16- How are you doing?- I'm all right, mate.- Good to see you. ..Hey, you!
0:13:16 > 0:13:18To get ideas for his banquet menu,
0:13:18 > 0:13:21Tom wants to share some cooking memories.
0:13:21 > 0:13:24And do you remember this cake that you made?
0:13:24 > 0:13:26- I made that cake? - You made that cake.
0:13:26 > 0:13:28I made a guide dog cake.
0:13:28 > 0:13:31Did you think I'd go on from making guide dog cakes
0:13:31 > 0:13:34- to being a chef?- No.
0:13:34 > 0:13:37It was a family meal out that first made Tom think of a cooking career.
0:13:37 > 0:13:41The waitress took you out into the kitchen and gave you
0:13:41 > 0:13:45one of those great, big chef's hats. And you kept it for a long time.
0:13:47 > 0:13:49Tom's knocking up a simple supper for everyone.
0:13:49 > 0:13:53Could this be a possible dish for the banquet?
0:13:53 > 0:13:55Toasted buns...
0:13:55 > 0:13:56burgers
0:13:56 > 0:13:58and Double Gloucester cheese.
0:13:58 > 0:14:01This, for me, is perfect food to share.
0:14:01 > 0:14:06I've got to lift the humble burger, which is something great,
0:14:06 > 0:14:08into something outstanding.
0:14:08 > 0:14:10This looks good!
0:14:10 > 0:14:11Thank you.
0:14:11 > 0:14:13Mmm! LAUGHTER
0:14:14 > 0:14:18- You don't look convinced by that. - I'm not a great fan of beefburgers.
0:14:18 > 0:14:21Maybe I could do burgers...
0:14:21 > 0:14:24- but not using beef. Yeah.- Good lad.
0:14:24 > 0:14:26SHE LAUGHS
0:14:26 > 0:14:27- I want more.- Bit more?
0:14:29 > 0:14:34In the kitchen, there's a fierce sense of concentration among the three culinary giants.
0:14:34 > 0:14:36Tom's frying the sweetbreads to go with his soup
0:14:36 > 0:14:42while rival Tom Aikens is perfecting the next stage of his clarified quail broth.
0:14:42 > 0:14:46- Mr Aikens.- Hello.- How's it all going? - Good. So far, so good.
0:14:46 > 0:14:51- So these are the battened-out quail breasts? And they sit inside the soup, yeah?- Yeah.
0:14:51 > 0:14:55- And this is the clarification for the soup?- Yep.
0:14:55 > 0:14:59- As you can see, I've already passed quite a bit off. - Crystal. Crystal clear.
0:14:59 > 0:15:04Tom's awesome technical skills and unshakeable self-belief,
0:15:04 > 0:15:06could prove unbeatable this week.
0:15:06 > 0:15:09His ambition goes right back to school days.
0:15:09 > 0:15:12- Hello.- How are you, darling? - All right.- Good.
0:15:12 > 0:15:15- Are we going in the restaurant? - Yes, come on in.
0:15:15 > 0:15:19Tom, who has an identical twin who's a chef in New York,
0:15:19 > 0:15:22has been one of London's top chefs for many years.
0:15:22 > 0:15:25His mum remembers the early days.
0:15:25 > 0:15:28There was one occasion when you came back from school
0:15:28 > 0:15:32and you said you had had the most fantastic lunch.
0:15:32 > 0:15:35And I said, "What's it called?"
0:15:35 > 0:15:36"Cowboy hot pot."
0:15:36 > 0:15:38- Oh, is it? - Cowboy hotpot.
0:15:38 > 0:15:42- It was liver and bacon! - SHE LAUGHS
0:15:42 > 0:15:44The trouble was, when I was cooking,
0:15:44 > 0:15:47you and Robert always had to take over.
0:15:47 > 0:15:49- Really?- Course you did!
0:15:52 > 0:15:54He opened this restaurant in 2006
0:15:54 > 0:15:57and it has something in common with the People's Banquet.
0:15:57 > 0:16:02The idea of sharing dishes is at the very heart of this restaurant.
0:16:02 > 0:16:06I think the enjoyment of sharing a dish or sharing a platter
0:16:06 > 0:16:10is that it's always a focal point, and can be, of a conversation.
0:16:10 > 0:16:13One of our sharing dishes is seven-hour-braised lamb shoulder.
0:16:13 > 0:16:17It goes to the table with two plates, and you just pick at it and rip it to pieces and eat it.
0:16:17 > 0:16:18Very good.
0:16:18 > 0:16:21Socrates, take that away, table 68, please.
0:16:21 > 0:16:24Being a successful chef has never been enough for Tom.
0:16:24 > 0:16:29Having run the Marathon Des Sables across the Sahara last year,
0:16:29 > 0:16:32he's now in training for another strenuous adventure.
0:16:32 > 0:16:35I'm running from London to Dover, swimming the Channel,
0:16:35 > 0:16:37then cycling from Calais to Paris.
0:16:37 > 0:16:39All for charity.
0:16:39 > 0:16:44And he's planning to bring that determination to this competition.
0:16:44 > 0:16:47I'll never, ever stop until I get to where I want.
0:16:49 > 0:16:54Three top chefs from London and the South East are creating superb starters to share.
0:16:54 > 0:17:01Phil Thomson's hoping his modern, French-style veloute of spring pea and rabbit canapes will win the day.
0:17:01 > 0:17:06Tom Kerridge is pinning his hopes on an Asian inspired spring lamb broth.
0:17:06 > 0:17:12And Tom Aikens is going for a classy quail consomme with quail dumplings and spring vegetables.
0:17:12 > 0:17:16They're all out to persuade former champion Jason Atherton
0:17:16 > 0:17:18that their dish meets the brief.
0:17:18 > 0:17:21They're here to win. Their reputations are on the line.
0:17:21 > 0:17:25They don't want to let down their community - they're here to show how good they are.
0:17:25 > 0:17:28Atmosphere's tense. It's a tough, tough competition.
0:17:32 > 0:17:36The pressure's really on in the kitchen
0:17:36 > 0:17:38and they can't afford any slip-ups.
0:17:38 > 0:17:39Tom Aikens is looking cool,
0:17:39 > 0:17:43but Tom Kerridge has a lot of flavours to balance,
0:17:43 > 0:17:45and Phil is having major issues with his rabbit liver parfait.
0:17:49 > 0:17:52A few problems with my parfait.
0:17:52 > 0:17:56Problems with the parfait, chef?
0:17:56 > 0:18:00It's a bit too loose, but nothing I can't sort out.
0:18:00 > 0:18:04Poor Phil. It's his first time. He's shaking a bit. He's extremely nervous.
0:18:04 > 0:18:08And he's just going over his dish to make sure he absolutely nails it.
0:18:08 > 0:18:11With the tasting looming,
0:18:11 > 0:18:15he ladles his frozen pea veloute into a tureen to share,
0:18:15 > 0:18:18hoping he's avoided the chalky taste Jason's worried about.
0:18:18 > 0:18:21Finally, he finishes off his canapes of rabbit chops
0:18:21 > 0:18:23and spinach-wrapped rabbit loin,
0:18:23 > 0:18:26plus Scotch eggs made with the leg meat.
0:18:31 > 0:18:35- Happy?- Yeah, there's a few things, the parfait, the timing on it,
0:18:35 > 0:18:39and maybe I need to blitz it a little bit longer to rise the temperature.
0:18:39 > 0:18:41But 90%.
0:18:41 > 0:18:45- So, how do we serve this? Just ladle it out?- Yeah, the idea's just to ladle up,
0:18:45 > 0:18:48and just pour it straight in, straight over the top.
0:18:48 > 0:18:50Shall we go taste?
0:18:55 > 0:18:57Has Phil pulled off his sophisticated veloute
0:18:57 > 0:19:00and array of complex canapes?
0:19:00 > 0:19:03His rivals can't wait to get stuck in.
0:19:03 > 0:19:07Maybe there's too much going on for a banquet? Looks like it would be a lot of work.
0:19:07 > 0:19:09Yeah, it does, doesn't it?
0:19:09 > 0:19:11- Spoon?- Yes, indeed.
0:19:11 > 0:19:14But it's Jason's opinion that counts.
0:19:16 > 0:19:19Happy with the texture of the soup?
0:19:19 > 0:19:22Think texture's there. Um...
0:19:25 > 0:19:28- Nice consistency of the soup. - You wouldn't be unhappy with that.
0:19:28 > 0:19:30- Shall we try the parfait? - Yeah.
0:19:30 > 0:19:33Happy with the amount of alcohol in that?
0:19:33 > 0:19:35You think the liver's come through enough?
0:19:35 > 0:19:38Yeah, maybe just get it done a little bit sooner.
0:19:38 > 0:19:39Give it time to firm up.
0:19:41 > 0:19:43- Tastes delicious. - It does, doesn't it?
0:19:43 > 0:19:45Texture - is that a little bit dry?
0:19:45 > 0:19:50Yeah, it's not exactly how I wanted it. But I expected a few hiccups.
0:19:51 > 0:19:54- I think that's the weakest thing on the dish.- I think so.
0:19:54 > 0:19:58- Do you think you have given this your best shot?- It's 90% there.
0:19:58 > 0:20:03I know where I've gone wrong, I know what I have can improve if I get a second crack at it.
0:20:03 > 0:20:06If I get a low score, you know, it's what I'm expecting.
0:20:08 > 0:20:10I've just got to pick up meself and go again.
0:20:10 > 0:20:16Tom Kerridge is up next, and his rustic pastry topping needs to be perfect.
0:20:16 > 0:20:18How did that look for you, Tom, in there?
0:20:18 > 0:20:20A little flat.
0:20:20 > 0:20:26I could have done with it being a bit more of it Dome-esque thing growing on the top.
0:20:26 > 0:20:28As it heats up, the steam creates the lift in the puff pastry
0:20:28 > 0:20:30and starts to cook.
0:20:30 > 0:20:34I think he opened the oven too early so he didn't get that dome.
0:20:34 > 0:20:35How are we going, Tom?
0:20:35 > 0:20:39Yeah, so far so good. We're almost ready to start plating up.
0:20:39 > 0:20:41Puff pastry OK?
0:20:41 > 0:20:44Puff pastry's all right, fingers crossed it'll all come together.
0:20:44 > 0:20:47Tom's not admitting any weakness to Jason,
0:20:47 > 0:20:50and now it's time for him to plate up.
0:20:50 > 0:20:52The raw lamb fillets go into bowls.
0:20:52 > 0:20:56They'll be cooked by the soup when it's ladled on by the guests.
0:20:56 > 0:20:59But the soup's sealed in by the puff pastry top,
0:20:59 > 0:21:02so he can't judge its heat. It's a big gamble.
0:21:02 > 0:21:04That's a big bowl of soup, chef.
0:21:04 > 0:21:07It's a big bowl of soup for sharing, chef.
0:21:07 > 0:21:09- Happy?- Yeah.
0:21:09 > 0:21:12Flavours - the flavours I know are there.
0:21:12 > 0:21:15In you go. Steam, OK. OK.
0:21:15 > 0:21:17OK.
0:21:17 > 0:21:20- There we go, stick that on the side. - Thank you.
0:21:21 > 0:21:26Will Tom's imaginative fusion of Asian and English influences be a hit with Jason?
0:21:26 > 0:21:31Or, will his flat puff pastry let him down?
0:21:31 > 0:21:34You happy with the seasoning of that?
0:21:34 > 0:21:38That could do, actually, with a touch more salt.
0:21:38 > 0:21:41Sweetbreads are nice, nice and crispy. Got a really nice flavour.
0:21:41 > 0:21:46He got them nice and crispy to start with, so the stock doesn't make 'em too soggy.
0:21:46 > 0:21:52- This is the lamb what's been cooked by the broth, right?- Yes.
0:21:52 > 0:21:55That's worked out how it's supposed to work out?
0:21:55 > 0:21:57I think that lamb's still pink.
0:21:57 > 0:22:00Just a little hint of chilli coming through.
0:22:00 > 0:22:03Fairly easy for service I think, to be honest.
0:22:03 > 0:22:04I think they'll enjoy that.
0:22:04 > 0:22:07Do you think this dish has the wow factor, that spectacle?
0:22:07 > 0:22:12It's not covered in fireworks but it's something that's very interesting,
0:22:12 > 0:22:15it is something, from my point of view, works very well.
0:22:15 > 0:22:20Centrepiece, fireworks, no, but a really good start to a lovely banquet.
0:22:20 > 0:22:23I'd be happy with a good score with that.
0:22:23 > 0:22:25Last to face Jason, is Tom Aikens.
0:22:25 > 0:22:27Can he outcook his rivals?
0:22:27 > 0:22:31Now you've seen the two dishes, you must be a little bit nervous, surely?
0:22:31 > 0:22:32In terms of the other two soups,
0:22:32 > 0:22:36I've definitely got a chance of winning, that's for sure.
0:22:36 > 0:22:38I'm confident as these two are.
0:22:38 > 0:22:41If we weren't, we wouldn't be here, would we?
0:22:45 > 0:22:50Fighting talk, but as Tom poaches his quail breast and dumplings,
0:22:50 > 0:22:53and blanches his finely cut veg, has he hit the brief?
0:22:53 > 0:22:55They look pretty.
0:22:55 > 0:22:59When I was younger, I didn't know what a consomme was.
0:22:59 > 0:23:01I'd like to have grown up in his household.
0:23:01 > 0:23:06Every dish has something that can go wrong, there's always potential.
0:23:06 > 0:23:08It'll be interesting, won't it?
0:23:08 > 0:23:12Perfectionist, Tom, is determined not to mess up now.
0:23:12 > 0:23:15The foie gras-stuffed quail and cabbage
0:23:15 > 0:23:17is sliced and arranged in individual bowls,
0:23:17 > 0:23:21along with the poached breast, sliced truffles and vegetables.
0:23:21 > 0:23:26Finally, the consomme and dumplings go into a big dish to share.
0:23:31 > 0:23:34- All gone to plan?- Yes. - How do we serve this? Do we just ladle it in?
0:23:34 > 0:23:37There's a couple of dumplings each and a bit of the quail,
0:23:37 > 0:23:39confit which you just ladle over and tuck in.
0:23:44 > 0:23:47Tom's gone for broke with this luxurious dish
0:23:47 > 0:23:52but is a refined consomme the right way to kick-off a people's banquet?
0:23:52 > 0:23:53Inspiration for this, Tom?
0:23:53 > 0:23:58I wanted to show the technical side of it, my skills as a chef,
0:23:58 > 0:24:01so I de-structured the quail.
0:24:03 > 0:24:06I think I'm going to have to eat this with a knife and fork
0:24:06 > 0:24:07for the breast and stuff.
0:24:09 > 0:24:13It's got lots of lovely elements going on. Very earthy.
0:24:13 > 0:24:15I've got to get knives and forks for the next bit, chef.
0:24:15 > 0:24:19Nice piece of truffle there. We're not being skinflint there.
0:24:19 > 0:24:23We're serving the community and they deserve a bit of luxury.
0:24:23 > 0:24:28- Are you happy with the seasoning? - It could have done with a bit more salt.
0:24:28 > 0:24:31It's a beautiful dish. There's a lot going on.
0:24:31 > 0:24:34- There's a lot of different cooking elements to get right.- No problems?
0:24:34 > 0:24:39My only concern is, because you've got so many different elements of cooking in here,
0:24:39 > 0:24:43that is something that could go wrong in that.
0:24:44 > 0:24:48To send 100 of those at once at a banquet...
0:24:48 > 0:24:50Rather him than me, mate!
0:24:51 > 0:24:53On the cooking side, I was very happy.
0:24:53 > 0:24:56I may have needed a little more salt but other than that,
0:24:56 > 0:24:59I don't think there was anything wrong with the dish at all.
0:25:00 > 0:25:03Jason's thinking deeply about his verdict.
0:25:03 > 0:25:08Which of these starters would make a stunning contribution
0:25:08 > 0:25:10by London and the South East to the banquet?
0:25:10 > 0:25:14The wait seems endless in the kitchen.
0:25:14 > 0:25:16This is the part that is the most horrible.
0:25:16 > 0:25:19I think I've done enough to get a good mid-range score.
0:25:19 > 0:25:21If I score seven, I'd be happy.
0:25:21 > 0:25:24I'm not going to say I want a seven or eight, I'm a realist.
0:25:24 > 0:25:28I'd like to see a potential eight or nine for the dish, definitely.
0:25:37 > 0:25:43We'll start with you, Phil. Your veloute of peas with rabbit canapes.
0:25:43 > 0:25:47The rabbit was overcooked a little, as you know, on the loin.
0:25:47 > 0:25:49On your rack, it was undercooked a little bit.
0:25:52 > 0:25:55But the presentation of the dish, I thought, was fantastic.
0:25:57 > 0:25:59Tom Kerridge...
0:26:00 > 0:26:04Your spring lamb broth wasn't quite as extravagant
0:26:04 > 0:26:07as Tom Aikens' or Phil's dish.
0:26:07 > 0:26:12But that is one of the tastiest dishes I've eaten for a very long time.
0:26:12 > 0:26:13Tom Aikens...
0:26:16 > 0:26:18Your quail consomme with quail dumplings,
0:26:18 > 0:26:22as soon as I looked at it, it was a restaurant dish, no two ways about it.
0:26:22 > 0:26:25I couldn't really work out in my own mind
0:26:25 > 0:26:29if I was meant to start with a knife and fork and finish with a spoon.
0:26:29 > 0:26:32But the crystal cleanness of the flavours
0:26:32 > 0:26:34and the consomme, was second to none.
0:26:34 > 0:26:37Outstanding dish. But, it all comes down to points.
0:26:40 > 0:26:45Phil, for your veloute of spring peas, rabbit canapes...
0:26:49 > 0:26:50..I'm going to give you...
0:26:53 > 0:26:55..seven out of ten.
0:26:56 > 0:26:58Tom Kerridge, for your spring lamb broth...
0:27:02 > 0:27:03..I'm giving you...
0:27:06 > 0:27:08..nine out of ten.
0:27:08 > 0:27:11That dish was knockout.
0:27:13 > 0:27:17Tom Aikens, for your quail consomme with quail dumplings...
0:27:22 > 0:27:23..I'm giving you...
0:27:27 > 0:27:29..eight out of ten.
0:27:29 > 0:27:34Very good scores boys, it was very high standard. Thank you.
0:27:34 > 0:27:37- Well done, Paul.- Congratulations. - Good start, good start.
0:27:37 > 0:27:42So, Tom Kerridge has leapt into the lead with a champion nine points.
0:27:42 > 0:27:45Tom Aikens, more than respectable, eight, leaves him in second
0:27:45 > 0:27:47and despite a strong seven,
0:27:47 > 0:27:50Phil Thompson's now bringing up the rear.
0:27:51 > 0:27:55One from behind second place is the way I've got to look at it.
0:27:55 > 0:27:57Hopefully I get a good score and reel them in.
0:27:57 > 0:28:02I'd have taken a seven, so two points more is brilliant.
0:28:02 > 0:28:06I want to be in the top place. I want to be number one in the driving seat, full steam ahead.
0:28:06 > 0:28:07I want to win it.
0:28:07 > 0:28:10In tomorrow's fish course, Tom Aikens and Phil
0:28:10 > 0:28:14have every intention of cutting Tom Kerridge down to size.
0:28:14 > 0:28:16He can't afford to put a foot wrong.
0:28:16 > 0:28:17I've taken a big risk again.
0:28:17 > 0:28:21I could choose any fish I wanted, I chose one that I can't eat.
0:28:21 > 0:28:23- Do you want us to taste it? - I'd love for you to taste it.
0:28:23 > 0:28:27- We wouldn't sabotage it, would we, Phil?- Wouldn't dream of it.
0:28:27 > 0:28:29It's heating up and I'm getting excited.
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