London and South East Starter Great British Menu


London and South East Starter

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The competition on Great British Menu is ferocious.

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The nation's top chefs are straining every muscle

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to produce spectacular food to share.

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There's been drama and despair.

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-And the veteran chefs are very demanding.

-This competition is tough, tough, tough.

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These guys have got to nail every single dish.

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This week, three top chefs

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from London and the south east enter the fray.

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Last year's regional champion, Tom Kerridge,

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went on to cook the main course at the banquet.

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But that was last year, and now Tom's being challenged

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by two newcomers - rising star Phil Thompson

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and the truly formidable Tom Aikens.

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It's going to be a titanic struggle.

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It's pretty immense. It's three Michelin-starred chefs.

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Everyone in there is a winner.

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Everyone wants to be the winner of winners.

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This year, the chefs' big challenge is to seek out

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the remarkable people in their local communities

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who bring us all together through the power of food.

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The People's Banquet will be for them,

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a celebration of their work, and they'll be amongst the guests.

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It's very important with a banquet to reward people

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who have done a lot for the community. It's been an amazing experience to be part of.

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These outstanding chefs have to create dishes

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that are ideal for sharing...

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-Yeah?

-It's delicious.

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..platters that will astonish the guests and get everyone talking

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at the ultimate street party.

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Scrutinising the chefs this week is another Michelin star winner,

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one of only three chefs to have cooked two courses at a banquet.

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It's former London and south east champion, Jason Atherton.

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His scores will determine who faces the judges on Friday.

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This is the People's Banquet. These guys have to get the brief right,

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and that is sharing food.

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If they don't get it right, they're in big trouble.

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-One fish and chips, yes?

-Yes, Chef!

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Today it's the battle of the starters,

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and the first contender is Tom Kerridge,

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chef patron of the Hand and Flowers in Marlow,

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where he serves up his brand of modern British cooking.

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Flavour, taste, simplicity.

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Those are the things that really, really work for me.

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And that approach took Tom

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all the way to the banquet with the Prince of Wales last year.

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How do you do? I did the main course.

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-That was the duck?

-Yeah. I did the duck main course.

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I loved the pods.

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With the peas in. Yeah, it was fantastic.

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Tom thinks this year's People's Banquet is made for him.

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I'm one of the people, cooking people's food. There has to be room

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for one of my dishes on the banquet, if not two, three or all four!

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Let's go then, please, service!

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-Good morning.

-Hello, Tom. What have we got?

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Spring lamb broth. Different cuts of lamb.

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What are doing with this?

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It's kind of a play on Malaysian, Vietnamese street food.

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A bit of green chilli, helping to lift the richness of the lamb.

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What inspired you to cook this dish for the people?

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It's the point of sharing, somebody actually has

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to take the top off the bowl of soup, they have to ladle it out

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to everybody else. That's where the inspiration for this comes from.

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Are you feeling nervous, worried?

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Last year, I thought I was going out.

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It was one of the worst experiences I've ever had.

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I don't want to be in that space again.

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Tom's mixing up British and Asian influences

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in his soup starter with a pastry topping.

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But there's one element of the dish that has Jason worried.

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Tom Kerridge, got an unusual dish here -

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a soup with raw lamb. The soup's got to cook the lamb.

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That's a risky thing to do. I hope Tom's thought about that.

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But Tom is facing a much bigger challenge than that.

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Next away, one bass, one JD, one lamb, one lamb, yeah?

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Next up is Tom Aikens,

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the youngest chef ever to earn two Michelin stars.

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He earned a reputation not only for subtle and intense cuisine,

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but also for being a real bad boy in the kitchen.

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The foie gras garnish, please.

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At the age of 26, when I was running Pied a Terre, I was a complete loon.

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Joe! Can I have the (BLEEP) foie gras garnish?

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I'd just bottle everything up and then suddenly go mad

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over someone cooking a bit of meat. Now I just go,

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"OK, we'll just put another one on."

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Hopefully you'll learn not to do it again.

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Tom now runs Restaurant Tom Aikens in central London,

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and has an unshakeable confidence in his own ability.

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No-one can beat me on a good day. No-one.

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-So what have we got here?

-It's basically a quail consomme

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with quail dumplings and spring vegtables.

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It looks quite fine dining - you've got foie gras, truffles.

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It's not necessarily what people in the community would eat.

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-What was your inspiration?

-It's not what they'd normally eat.

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I want to impress them, hence the foie gras and the truffles. Depth of taste will be the wow factor.

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-It'll be a stunning dish.

-In the industry, we know about Tom Aikens.

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Mr Competitive, runs marathons.

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To say that I have a competitive nature is an understatement.

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I'm aiming to win, definitely.

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Tom's going for an upmarket starter with his quail consomme

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with quail dumplings and spring vegetables.

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But is it right for a street party?

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Got to be about a sharing dish

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and not just get lost in this whole Michelin star tiny vegetables,

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foie gras, truffle-type way,

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but something where people can ladle it out and go, "Wow, this is fantastic."

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Four covers du jour, three salmon, one terrine, three beef, one plaice.

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THEY CHEER

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The last competitor is Phil Thompson who trained under Marco Pierre White

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on his way to becoming executive chef at the Auberge du Lac in Hertfordshire

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where he delivers French food with modern English twists.

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I like to cook food that I like to eat.

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There's some quirkiness in there.

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It's all about having fun, and I think there's a bit

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of my personality in every dish I do. It's honest food.

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It's an approach that recently won him a Michelin star

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and he's hoping that he can win the London and South East heat as well.

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I'm up against a two Michelin-starred chef

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and the boy that won the main course last year

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so I've got my work cut out. Service!

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-Hi, Phil.

-Morning, Chef.

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-So what are you cooking?

-The dish I'm doing is pea veloute

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with rabbit canapes. Got a lovely rabbit.

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Take the livers out, make a parfait.

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I'm not trying to go too far.

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It's the People's Banquet so you don't want to go too cheffy.

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What's your inspiration for this dish?

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My dad used to breed rabbits when I was younger.

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One day, he'd be playing with Thumper in the garden

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and the next day he wasn't there, but the stew we had was quite nice!

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And are you nervous?

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Very! HE LAUGHS

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Interesting. Three soups.

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The battle of the "potages"!

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Wish you all the best, and it's game on.

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Phil's soup is a technically demanding veloute

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with several side dishes.

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It'll show off his skill, but Jason can see some potential pitfalls.

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Phil has to be extremely careful.

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A few things can go wrong with his dish.

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First thing is using frozen peas, because they can go chalky.

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Then we move on to his canapes, which is potentially very dangerous.

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The meat can dry out in an instant. I'll be keeping a close eye on him.

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The starting gun's been fired and all three chefs know

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they're in for a rollercoaster ride.

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OK, young Phil, how are you feeling, first day in the kitchen,

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first thing going on?

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Yeah...

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Yeah, feeling good, but nervous right next to you.

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Won it last year.

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I think we're going to have a little fight on our hands, aren't we?

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-Keep it clean, though, yeah? No low blows.

-No dirty punches!

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They're all eyeing each other up, but watching over all three

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is Jason, demanding first-class cooking,

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and there's ample scope for comparison with three soups

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-on the menu.

-That was a bit of a surprise to me,

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but what I'm looking for in a soup is the foundation.

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They can do all the trickery in the world to jazz it up,

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but the bottom line is a soup has to taste great.

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It's really important that they get this first dish on the money.

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These chefs are amongst the best in Britain,

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but they've been catapulted into an unfamiliar kitchen

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and they're out of their comfort zone.

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Nerves are starting. Trying to look and see what everyone else is doing.

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But, yeah, just get my first dish out of the way and I'm sure

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the hand will stop shaking!

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Tom Aikens isn't shaking at all. He's as cool as a cucumber,

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and his rivals can't help but notice.

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Tom's got his head down like we all knew he would, working very fast,

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getting his job done.

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But Tom Kerridge has the advantage of having been here before

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so the unflappable Mr Aikens

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is probing his rival on what to expect.

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Tom, what's it like being in the judges' room?

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-It's terribly nerve-wracking.

-You've got a lot of contracting muscles.

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Yeah, that's it! Yeah, yeah!

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-They're cooking at close quarters...

-Sorry, Chef, budge up!

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..and that adds to the pressure they're under.

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But Tom Kerridge isn't worried about putting his rivals off.

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It's, uh...

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..a bit noisy over here. I'm just minding my own business.

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We all know you're here, mate!

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(BLEEP), Chef, you've just stolen my pan! (BLEEP)

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Thought that got off quickly!

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Tom Aikens is busy making his consomme.

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Quail, vegetables and herbs are mixed with egg whites

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and then slowly simmered.

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Tom Kerridge, who's also making a broth,

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is keeping a close eye on what his rival's doing.

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You can do it boiling.

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So you don't bring it up slowly. There we have it.

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There's veg, chicken, ice, egg white... Cools it straight down

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-so you can then put it into boiling stock.

-OK.

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I've never seen that before, Chef. I'm so glad you're here.

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Phil will be plating up first, and Jason's noticed

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-that he's been a bit quiet.

-Sweating, Chef?!

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-The pressure's on, feeling it.

-What's going on here?

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-I got my soup ready to go.

-Happy with the colour of that?

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Erm, yeah, it's... it's nice and bright, nice and light.

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How do you feel coming up first?

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I'll set the standard and see if the others can follow!

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Phil's passion for cooking goes right back to his childhood

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in Essex, where his dad was a butcher

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and his mum worked as a chef.

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It's always nice to come back to Dagenham, even on a...

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lovely day like this(!)

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The sun is always shining in Dagenham(!)

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The first vehicle rolled off the Ford production line

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80 years ago and most of Phil's family worked here.

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My mum, my nan, my uncle,

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my sister, have all graced the kitchens here.

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He's arranged to meet his mum and sister Tracy in the canteen.

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-Hiya!

-All right?

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-Oh, you haven't had a shave!

-Hello.

-Hello, scruffy!

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It's all we've ever done in this family is serve people...

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-Yeah.

-..and try and make people happy with food.

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Phil's ambition to cook and share food

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was born in the works' canteen,

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and if he makes it through to the People's Banquet,

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he wants the family who nurtured his career to join him.

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-I used to go.

-Oh, yeah, no, but...

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I want you there.

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Really?! Serious?

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No! Mummy's going to have to sit down and watch ya!

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I couldn't stand it, I couldn't stand it!

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-Get to pack...

-I've got to pull it out of the bag first!

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-Don't you let me down! Don't you let me down!

-Extra pressure!

-Yeah!

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Back in the kitchen, Phil's making the rabbit, shallot and herb

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covering for the Scotch eggs he'll serve with his soup.

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All three chefs are determined to deliver the winning starter

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without a hitch.

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-Tom?

-Yes, Chef?

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All going to plan?

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Well, so far, so good. It's a little bit hot.

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I'm a little bit nervous about doing puff pastry,

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but at the minute, it feels OK and looks OK.

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I'll bash it in the oven in a bit and we'll keep our fingers crossed.

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Tom's philosophy is to take fresh, seasonal produce

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and let the ingredients speak for themselves,

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and approach the cooking that goes back to his childhood.

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Tom grew up on an estate in the West Country

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where his mother still lives. It was in her kitchen

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that he learned to cook for himself and his brother

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while she was out at work.

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Me and my brother ended up being what's called latchkey kids.

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We used to get in at night and I'd be the person that would cook tea.

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Knock, knock!

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Hey!

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-Hey, how are you doing?

-Ooh, God, you're cold!

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-How are you doing?

-I'm all right, mate.

-Good to see you. ..Hey, you!

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To get ideas for his banquet menu,

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Tom wants to share some cooking memories.

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And do you remember this cake that you made?

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-I made that cake?

-You made that cake.

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I made a guide dog cake.

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Did you think I'd go on from making guide dog cakes

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-to being a chef?

-No.

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It was a family meal out that first made Tom think of a cooking career.

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The waitress took you out into the kitchen and gave you

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one of those great, big chef's hats. And you kept it for a long time.

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Tom's knocking up a simple supper for everyone.

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Could this be a possible dish for the banquet?

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Toasted buns...

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burgers

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and Double Gloucester cheese.

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This, for me, is perfect food to share.

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I've got to lift the humble burger, which is something great,

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into something outstanding.

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This looks good!

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Thank you.

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Mmm! LAUGHTER

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-You don't look convinced by that.

-I'm not a great fan of beefburgers.

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Maybe I could do burgers...

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-but not using beef. Yeah.

-Good lad.

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SHE LAUGHS

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-I want more.

-Bit more?

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In the kitchen, there's a fierce sense of concentration among the three culinary giants.

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Tom's frying the sweetbreads to go with his soup

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while rival Tom Aikens is perfecting the next stage of his clarified quail broth.

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-Mr Aikens.

-Hello.

-How's it all going?

-Good. So far, so good.

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-So these are the battened-out quail breasts? And they sit inside the soup, yeah?

-Yeah.

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-And this is the clarification for the soup?

-Yep.

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-As you can see, I've already passed quite a bit off.

-Crystal. Crystal clear.

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Tom's awesome technical skills and unshakeable self-belief,

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could prove unbeatable this week.

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His ambition goes right back to school days.

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-Hello.

-How are you, darling?

-All right.

-Good.

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-Are we going in the restaurant?

-Yes, come on in.

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Tom, who has an identical twin who's a chef in New York,

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has been one of London's top chefs for many years.

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His mum remembers the early days.

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There was one occasion when you came back from school

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and you said you had had the most fantastic lunch.

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And I said, "What's it called?"

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"Cowboy hot pot."

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-Oh, is it?

-Cowboy hotpot.

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-It was liver and bacon!

-SHE LAUGHS

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The trouble was, when I was cooking,

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you and Robert always had to take over.

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-Really?

-Course you did!

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He opened this restaurant in 2006

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and it has something in common with the People's Banquet.

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The idea of sharing dishes is at the very heart of this restaurant.

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I think the enjoyment of sharing a dish or sharing a platter

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is that it's always a focal point, and can be, of a conversation.

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One of our sharing dishes is seven-hour-braised lamb shoulder.

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It goes to the table with two plates, and you just pick at it and rip it to pieces and eat it.

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Very good.

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Socrates, take that away, table 68, please.

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Being a successful chef has never been enough for Tom.

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Having run the Marathon Des Sables across the Sahara last year,

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he's now in training for another strenuous adventure.

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I'm running from London to Dover, swimming the Channel,

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then cycling from Calais to Paris.

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All for charity.

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And he's planning to bring that determination to this competition.

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I'll never, ever stop until I get to where I want.

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Three top chefs from London and the South East are creating superb starters to share.

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Phil Thomson's hoping his modern, French-style veloute of spring pea and rabbit canapes will win the day.

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Tom Kerridge is pinning his hopes on an Asian inspired spring lamb broth.

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And Tom Aikens is going for a classy quail consomme with quail dumplings and spring vegetables.

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They're all out to persuade former champion Jason Atherton

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that their dish meets the brief.

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They're here to win. Their reputations are on the line.

0:17:180:17:21

They don't want to let down their community - they're here to show how good they are.

0:17:210:17:25

Atmosphere's tense. It's a tough, tough competition.

0:17:250:17:28

The pressure's really on in the kitchen

0:17:320:17:36

and they can't afford any slip-ups.

0:17:360:17:38

Tom Aikens is looking cool,

0:17:380:17:39

but Tom Kerridge has a lot of flavours to balance,

0:17:390:17:43

and Phil is having major issues with his rabbit liver parfait.

0:17:430:17:45

A few problems with my parfait.

0:17:490:17:52

Problems with the parfait, chef?

0:17:520:17:56

It's a bit too loose, but nothing I can't sort out.

0:17:560:18:00

Poor Phil. It's his first time. He's shaking a bit. He's extremely nervous.

0:18:000:18:04

And he's just going over his dish to make sure he absolutely nails it.

0:18:040:18:08

With the tasting looming,

0:18:080:18:11

he ladles his frozen pea veloute into a tureen to share,

0:18:110:18:15

hoping he's avoided the chalky taste Jason's worried about.

0:18:150:18:18

Finally, he finishes off his canapes of rabbit chops

0:18:180:18:21

and spinach-wrapped rabbit loin,

0:18:210:18:23

plus Scotch eggs made with the leg meat.

0:18:230:18:26

-Happy?

-Yeah, there's a few things, the parfait, the timing on it,

0:18:310:18:35

and maybe I need to blitz it a little bit longer to rise the temperature.

0:18:350:18:39

But 90%.

0:18:390:18:41

-So, how do we serve this? Just ladle it out?

-Yeah, the idea's just to ladle up,

0:18:410:18:45

and just pour it straight in, straight over the top.

0:18:450:18:48

Shall we go taste?

0:18:480:18:50

Has Phil pulled off his sophisticated veloute

0:18:550:18:57

and array of complex canapes?

0:18:570:19:00

His rivals can't wait to get stuck in.

0:19:000:19:03

Maybe there's too much going on for a banquet? Looks like it would be a lot of work.

0:19:030:19:07

Yeah, it does, doesn't it?

0:19:070:19:09

-Spoon?

-Yes, indeed.

0:19:090:19:11

But it's Jason's opinion that counts.

0:19:110:19:14

Happy with the texture of the soup?

0:19:160:19:19

Think texture's there. Um...

0:19:190:19:22

-Nice consistency of the soup.

-You wouldn't be unhappy with that.

0:19:250:19:28

-Shall we try the parfait?

-Yeah.

0:19:280:19:30

Happy with the amount of alcohol in that?

0:19:300:19:33

You think the liver's come through enough?

0:19:330:19:35

Yeah, maybe just get it done a little bit sooner.

0:19:350:19:38

Give it time to firm up.

0:19:380:19:39

-Tastes delicious.

-It does, doesn't it?

0:19:410:19:43

Texture - is that a little bit dry?

0:19:430:19:45

Yeah, it's not exactly how I wanted it. But I expected a few hiccups.

0:19:450:19:50

-I think that's the weakest thing on the dish.

-I think so.

0:19:510:19:54

-Do you think you have given this your best shot?

-It's 90% there.

0:19:540:19:58

I know where I've gone wrong, I know what I have can improve if I get a second crack at it.

0:19:580:20:03

If I get a low score, you know, it's what I'm expecting.

0:20:030:20:06

I've just got to pick up meself and go again.

0:20:080:20:10

Tom Kerridge is up next, and his rustic pastry topping needs to be perfect.

0:20:100:20:16

How did that look for you, Tom, in there?

0:20:160:20:18

A little flat.

0:20:180:20:20

I could have done with it being a bit more of it Dome-esque thing growing on the top.

0:20:200:20:26

As it heats up, the steam creates the lift in the puff pastry

0:20:260:20:28

and starts to cook.

0:20:280:20:30

I think he opened the oven too early so he didn't get that dome.

0:20:300:20:34

How are we going, Tom?

0:20:340:20:35

Yeah, so far so good. We're almost ready to start plating up.

0:20:350:20:39

Puff pastry OK?

0:20:390:20:41

Puff pastry's all right, fingers crossed it'll all come together.

0:20:410:20:44

Tom's not admitting any weakness to Jason,

0:20:440:20:47

and now it's time for him to plate up.

0:20:470:20:50

The raw lamb fillets go into bowls.

0:20:500:20:52

They'll be cooked by the soup when it's ladled on by the guests.

0:20:520:20:56

But the soup's sealed in by the puff pastry top,

0:20:560:20:59

so he can't judge its heat. It's a big gamble.

0:20:590:21:02

That's a big bowl of soup, chef.

0:21:020:21:04

It's a big bowl of soup for sharing, chef.

0:21:040:21:07

-Happy?

-Yeah.

0:21:070:21:09

Flavours - the flavours I know are there.

0:21:090:21:12

In you go. Steam, OK. OK.

0:21:120:21:15

OK.

0:21:150:21:17

-There we go, stick that on the side.

-Thank you.

0:21:170:21:20

Will Tom's imaginative fusion of Asian and English influences be a hit with Jason?

0:21:210:21:26

Or, will his flat puff pastry let him down?

0:21:260:21:31

You happy with the seasoning of that?

0:21:310:21:34

That could do, actually, with a touch more salt.

0:21:340:21:38

Sweetbreads are nice, nice and crispy. Got a really nice flavour.

0:21:380:21:41

He got them nice and crispy to start with, so the stock doesn't make 'em too soggy.

0:21:410:21:46

-This is the lamb what's been cooked by the broth, right?

-Yes.

0:21:460:21:52

That's worked out how it's supposed to work out?

0:21:520:21:55

I think that lamb's still pink.

0:21:550:21:57

Just a little hint of chilli coming through.

0:21:570:22:00

Fairly easy for service I think, to be honest.

0:22:000:22:03

I think they'll enjoy that.

0:22:030:22:04

Do you think this dish has the wow factor, that spectacle?

0:22:040:22:07

It's not covered in fireworks but it's something that's very interesting,

0:22:070:22:12

it is something, from my point of view, works very well.

0:22:120:22:15

Centrepiece, fireworks, no, but a really good start to a lovely banquet.

0:22:150:22:20

I'd be happy with a good score with that.

0:22:200:22:23

Last to face Jason, is Tom Aikens.

0:22:230:22:25

Can he outcook his rivals?

0:22:250:22:27

Now you've seen the two dishes, you must be a little bit nervous, surely?

0:22:270:22:31

In terms of the other two soups,

0:22:310:22:32

I've definitely got a chance of winning, that's for sure.

0:22:320:22:36

I'm confident as these two are.

0:22:360:22:38

If we weren't, we wouldn't be here, would we?

0:22:380:22:41

Fighting talk, but as Tom poaches his quail breast and dumplings,

0:22:450:22:50

and blanches his finely cut veg, has he hit the brief?

0:22:500:22:53

They look pretty.

0:22:530:22:55

When I was younger, I didn't know what a consomme was.

0:22:550:22:59

I'd like to have grown up in his household.

0:22:590:23:01

Every dish has something that can go wrong, there's always potential.

0:23:010:23:06

It'll be interesting, won't it?

0:23:060:23:08

Perfectionist, Tom, is determined not to mess up now.

0:23:080:23:12

The foie gras-stuffed quail and cabbage

0:23:120:23:15

is sliced and arranged in individual bowls,

0:23:150:23:17

along with the poached breast, sliced truffles and vegetables.

0:23:170:23:21

Finally, the consomme and dumplings go into a big dish to share.

0:23:210:23:26

-All gone to plan?

-Yes.

-How do we serve this? Do we just ladle it in?

0:23:310:23:34

There's a couple of dumplings each and a bit of the quail,

0:23:340:23:37

confit which you just ladle over and tuck in.

0:23:370:23:39

Tom's gone for broke with this luxurious dish

0:23:440:23:47

but is a refined consomme the right way to kick-off a people's banquet?

0:23:470:23:52

Inspiration for this, Tom?

0:23:520:23:53

I wanted to show the technical side of it, my skills as a chef,

0:23:530:23:58

so I de-structured the quail.

0:23:580:24:01

I think I'm going to have to eat this with a knife and fork

0:24:030:24:06

for the breast and stuff.

0:24:060:24:07

It's got lots of lovely elements going on. Very earthy.

0:24:090:24:13

I've got to get knives and forks for the next bit, chef.

0:24:130:24:15

Nice piece of truffle there. We're not being skinflint there.

0:24:150:24:19

We're serving the community and they deserve a bit of luxury.

0:24:190:24:23

-Are you happy with the seasoning?

-It could have done with a bit more salt.

0:24:230:24:28

It's a beautiful dish. There's a lot going on.

0:24:280:24:31

-There's a lot of different cooking elements to get right.

-No problems?

0:24:310:24:34

My only concern is, because you've got so many different elements of cooking in here,

0:24:340:24:39

that is something that could go wrong in that.

0:24:390:24:43

To send 100 of those at once at a banquet...

0:24:440:24:48

Rather him than me, mate!

0:24:480:24:50

On the cooking side, I was very happy.

0:24:510:24:53

I may have needed a little more salt but other than that,

0:24:530:24:56

I don't think there was anything wrong with the dish at all.

0:24:560:24:59

Jason's thinking deeply about his verdict.

0:25:000:25:03

Which of these starters would make a stunning contribution

0:25:030:25:08

by London and the South East to the banquet?

0:25:080:25:10

The wait seems endless in the kitchen.

0:25:100:25:14

This is the part that is the most horrible.

0:25:140:25:16

I think I've done enough to get a good mid-range score.

0:25:160:25:19

If I score seven, I'd be happy.

0:25:190:25:21

I'm not going to say I want a seven or eight, I'm a realist.

0:25:210:25:24

I'd like to see a potential eight or nine for the dish, definitely.

0:25:240:25:28

We'll start with you, Phil. Your veloute of peas with rabbit canapes.

0:25:370:25:43

The rabbit was overcooked a little, as you know, on the loin.

0:25:430:25:47

On your rack, it was undercooked a little bit.

0:25:470:25:49

But the presentation of the dish, I thought, was fantastic.

0:25:520:25:55

Tom Kerridge...

0:25:570:25:59

Your spring lamb broth wasn't quite as extravagant

0:26:000:26:04

as Tom Aikens' or Phil's dish.

0:26:040:26:07

But that is one of the tastiest dishes I've eaten for a very long time.

0:26:070:26:12

Tom Aikens...

0:26:120:26:13

Your quail consomme with quail dumplings,

0:26:160:26:18

as soon as I looked at it, it was a restaurant dish, no two ways about it.

0:26:180:26:22

I couldn't really work out in my own mind

0:26:220:26:25

if I was meant to start with a knife and fork and finish with a spoon.

0:26:250:26:29

But the crystal cleanness of the flavours

0:26:290:26:32

and the consomme, was second to none.

0:26:320:26:34

Outstanding dish. But, it all comes down to points.

0:26:340:26:37

Phil, for your veloute of spring peas, rabbit canapes...

0:26:400:26:45

..I'm going to give you...

0:26:490:26:50

..seven out of ten.

0:26:530:26:55

Tom Kerridge, for your spring lamb broth...

0:26:560:26:58

..I'm giving you...

0:27:020:27:03

..nine out of ten.

0:27:060:27:08

That dish was knockout.

0:27:080:27:11

Tom Aikens, for your quail consomme with quail dumplings...

0:27:130:27:17

..I'm giving you...

0:27:220:27:23

..eight out of ten.

0:27:270:27:29

Very good scores boys, it was very high standard. Thank you.

0:27:290:27:34

-Well done, Paul.

-Congratulations.

-Good start, good start.

0:27:340:27:37

So, Tom Kerridge has leapt into the lead with a champion nine points.

0:27:370:27:42

Tom Aikens, more than respectable, eight, leaves him in second

0:27:420:27:45

and despite a strong seven,

0:27:450:27:47

Phil Thompson's now bringing up the rear.

0:27:470:27:50

One from behind second place is the way I've got to look at it.

0:27:510:27:55

Hopefully I get a good score and reel them in.

0:27:550:27:57

I'd have taken a seven, so two points more is brilliant.

0:27:570:28:02

I want to be in the top place. I want to be number one in the driving seat, full steam ahead.

0:28:020:28:06

I want to win it.

0:28:060:28:07

In tomorrow's fish course, Tom Aikens and Phil

0:28:070:28:10

have every intention of cutting Tom Kerridge down to size.

0:28:100:28:14

He can't afford to put a foot wrong.

0:28:140:28:16

I've taken a big risk again.

0:28:160:28:17

I could choose any fish I wanted, I chose one that I can't eat.

0:28:170:28:21

-Do you want us to taste it?

-I'd love for you to taste it.

0:28:210:28:23

-We wouldn't sabotage it, would we, Phil?

-Wouldn't dream of it.

0:28:230:28:27

It's heating up and I'm getting excited.

0:28:270:28:29

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0:28:460:28:49

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0:28:490:28:52

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