0:00:02 > 0:00:05It's the last of the regional heats on Great British Menu.
0:00:05 > 0:00:10And the fight for London and the South East is proving one of the toughest yet,
0:00:10 > 0:00:17as three Michelin star giants of British cookery clash swords to cook at The People's Banquet.
0:00:17 > 0:00:21Yesterday's starter round saw last year's champion Tom Kerridge
0:00:21 > 0:00:25edge into the lead with a storming nine from veteran Jason Atherton.
0:00:25 > 0:00:29Tom Aitkens and Phil Thompson are hot on his heels.
0:00:29 > 0:00:32Those two guys are going to be coming after me
0:00:32 > 0:00:35and trying to pull back the single point lead that I've got back.
0:00:35 > 0:00:42Today's set to be another knife-edge contest as all three chefs raise the stakes with their fish courses.
0:00:42 > 0:00:46- You are allergic to shellfish.- Yeah. - Causing a problem? - Do you want us to taste it for you?
0:00:46 > 0:00:48I would love you to taste it for me.
0:00:48 > 0:00:50We wouldn't sabotage it, would we, Phil?
0:00:50 > 0:00:52I wouldn't dream of it, chef.
0:00:52 > 0:00:57The pressure's mounting, points have already been given out and they can't afford to slack.
0:00:57 > 0:00:59They've got to be on the money.
0:01:09 > 0:01:13This year's chefs have been seeking out local heroes whose dedication
0:01:13 > 0:01:17to cooking has made an outstanding contribution to community life.
0:01:20 > 0:01:25The winning chefs will have the honour of inviting them to The People's Banquet.
0:01:25 > 0:01:26If I get there, you're coming.
0:01:26 > 0:01:30- Yes!- But first, the chefs must come up with stunning sharing dishes
0:01:30 > 0:01:33to create a buzz at the ultimate street party.
0:01:33 > 0:01:36At the end of the day, it's about The People's Banquet,
0:01:36 > 0:01:40it's about the sharing element and I think I've taken that across in every dish.
0:01:40 > 0:01:46They're all striving to impress world class chef Jason Atherton, and with all three contenders
0:01:46 > 0:01:51holding prestigious Michelin stars, the standard is through the roof.
0:01:51 > 0:01:54Pressure's on. It's day two, it's fish day.
0:01:54 > 0:01:58It's really, really down to who wants this the most.
0:01:58 > 0:02:01You've got to strive hard, dig in deep and produce food
0:02:01 > 0:02:04like you've never ever cooked before in your life.
0:02:09 > 0:02:11First to flex his Michelin-starred muscles today
0:02:11 > 0:02:17is former champion Tom Kerridge, whose main course took him all the way to the banquet last year.
0:02:17 > 0:02:21He's had a strong start, bagging pole position for
0:02:21 > 0:02:26his first course, but he knows he can't rest on his laurels.
0:02:26 > 0:02:32It's not like I'm out in front by a long way, it's just a tiny little bit of a head start by a single point.
0:02:32 > 0:02:35So we'll wait and see what happens.
0:02:35 > 0:02:36Hello there, chef.
0:02:36 > 0:02:39Hello, Mr Kerridge.
0:02:39 > 0:02:40- How you doing?- Very well, very well.
0:02:40 > 0:02:42Another day, another dish?
0:02:42 > 0:02:45- That's it.- That looks a fantastic box of ingredients.
0:02:45 > 0:02:48Now, correct me if I'm not wrong.
0:02:48 > 0:02:52- We had this conversation this time last year.- Yes.
0:02:52 > 0:02:57And we've got a lobster here, which I know full well you're allergic to.
0:02:57 > 0:02:59- Yes.- And you've done it again.
0:02:59 > 0:03:03- I have done it again.- Why's that? Are you a sucker for punishment?
0:03:03 > 0:03:04Yes, I am a sucker for punishment.
0:03:04 > 0:03:12I wanted to go down the burger route and lobster will work very well with this. It's very special.
0:03:12 > 0:03:17This dish is definitely going to have the wow factor. This is a fun dish, looks great.
0:03:17 > 0:03:21When it gets put down in front of people, they're instantly going to smile.
0:03:21 > 0:03:25- Good luck.- Thank you very much, chef.- Don't eat any of the lobster this time.- I won't, don't worry.
0:03:25 > 0:03:29Tom Kerridge is desperate to hold on to last year's crown.
0:03:29 > 0:03:33But he's taking a huge risk serving something he can't taste.
0:03:33 > 0:03:36Will his lobster burger be his downfall?
0:03:36 > 0:03:41Tom Kerridge' dish is a little bit strange, he's allergic to shellfish, so he's got to be very careful.
0:03:41 > 0:03:45Is it a fish dish? Almost like a snack or a brasserie or something like that.
0:03:45 > 0:03:48It will be interesting to see how he produces that into a proper dish.
0:03:50 > 0:03:52Up next is newcomer Tom Aitkens.
0:03:52 > 0:03:55This chef is a serious threat.
0:03:55 > 0:03:58The youngest ever cook to be awarded two Michelin stars, he has
0:03:58 > 0:04:02a fierce reputation as one of the most competitive chefs in the world.
0:04:02 > 0:04:08His starter didn't quite hit the sharing brief, but he's unfazed and has his eye on the prize.
0:04:08 > 0:04:12I want to be on the top slate, you know, number one in the driving
0:04:12 > 0:04:15seat, full steam ahead and I want to win it.
0:04:20 > 0:04:22So what dish are you going to do? Name your dish.
0:04:22 > 0:04:28So the dish is shank of monkfish with morels and asparagus, simple as that.
0:04:28 > 0:04:30But I don't believe it's that simple.
0:04:30 > 0:04:32- It is.- Not with you behind it.
0:04:32 > 0:04:34- Yes, it is.- Tom, come on.
0:04:34 > 0:04:41Well, the hidden element is that with the monkfish here, we are going to do a shank of monkfish, so I'm going to
0:04:41 > 0:04:44leave it on the bone, this bit here I'll clean up so you have
0:04:44 > 0:04:49the bone protruding from the top, and then this will be poached on the bone, so they're going to take
0:04:49 > 0:04:55it off the bone, slice it and then put it in a bowl, so it's got that sharing element to the dish.
0:04:55 > 0:04:57- You are one point behind, Tom, which is nothing.- Yes.
0:04:57 > 0:05:02As far as this dish is concerned, do you think that dish has got that wow factor?
0:05:02 > 0:05:04Yes, definitely, I really do.
0:05:04 > 0:05:08Tom Aitkens has his sights set on outdoing his rivals with a monkfish
0:05:08 > 0:05:15shank, morels and asparagus, but is it just another restaurant dish? Has he missed the brief again?
0:05:15 > 0:05:17Monkfish shank. Never heard of it before.
0:05:17 > 0:05:21How he's going to translate this into a banquet dish, I don't know.
0:05:21 > 0:05:24It sounds to me again that it looks a bit twee,
0:05:24 > 0:05:30French and Michelin starry and the brief for this challenge is completely the opposite.
0:05:32 > 0:05:37Finally, it's Essex boy Phil Thompson, another Michelin starred newcomer with it all to play for.
0:05:37 > 0:05:43He's determined to stamp his authority on the competition and not be threatened by his opponents.
0:05:43 > 0:05:49He had a nervous start to the contest, but he's brushed himself down and is ready to go in fighting.
0:05:49 > 0:05:51I'm still there snapping at the heels.
0:05:51 > 0:05:55I've got all confidence in myself that I can pull this back.
0:05:57 > 0:05:59- Hi, Phil.- Chef, how are you?
0:05:59 > 0:06:01So, tell me the dish you are going to be cooking.
0:06:01 > 0:06:09The dish I'm going to be cooking is called a seaside platter, it screams Southend.
0:06:09 > 0:06:14Got some winkles and cockles, beautiful sardines.
0:06:16 > 0:06:17Lovely bit of lemon sole.
0:06:17 > 0:06:22- And this is actually from Southend, is it?- I hope not.
0:06:22 > 0:06:24Have you seen the sea there?!
0:06:24 > 0:06:27So you've got a dish here. Do you think this has got the wow factor?
0:06:27 > 0:06:29This has got the fun factor for me.
0:06:29 > 0:06:32This is a dish I'm looking forward to doing.
0:06:32 > 0:06:34Hopefully it brings a smile to everyone's face.
0:06:34 > 0:06:36You think you have hit the challenge with it?
0:06:36 > 0:06:41I think so. I think this is hopefully one to put a smile on your face, yes.
0:06:41 > 0:06:42Phil thinks his seaside platter,
0:06:42 > 0:06:46a bite-sized selection of East End classics that includes
0:06:46 > 0:06:50sardine rollmops, pickled cockles and winkles and battered sole,
0:06:50 > 0:06:51is perfect food to share.
0:06:51 > 0:06:54But is it substantial enough for a fish course?
0:06:54 > 0:06:59He's got to make sure that he can't just turn up to the banquet at the fish course with a load of canapes.
0:07:04 > 0:07:09Preparation underway, all three titans of the kitchen get stuck into their fish.
0:07:09 > 0:07:14They're all desperate to get to The People's Banquet and, for Phil Thompson and Tom Aitkens,
0:07:14 > 0:07:18that means out-cooking last year's champion and current leader Tom Kerridge,
0:07:18 > 0:07:20a threat they're keen to size up.
0:07:20 > 0:07:23Got any tricks up your sleeve then, Mr Kerridge, for your presentation?
0:07:23 > 0:07:27- Tricks?- Yes. - Oh, you know me, Phil, full of them.
0:07:27 > 0:07:30As well as scrutinising their rivals' every move,
0:07:30 > 0:07:35they also have to worry about Jason Atherton's discerning eye.
0:07:35 > 0:07:40He'll be scoring each dish, and the pressure is on to impress.
0:07:40 > 0:07:42Fish is extremely difficult to cook.
0:07:42 > 0:07:45I'm looking for execution, originality,
0:07:45 > 0:07:49and a dish that's going to take their community to The People's Banquet.
0:07:49 > 0:07:56With the competition so tight, these superb chefs will need to call on every trick in the book.
0:07:56 > 0:07:59Yesterday, Tom Aitkens was marked down
0:07:59 > 0:08:02for producing a restaurant dish, but is he doing the same today?
0:08:02 > 0:08:05His opponents certainly think so.
0:08:05 > 0:08:10Are we doing another super smart, flashy truffles,
0:08:10 > 0:08:13morels, foie gras kind of dish?
0:08:13 > 0:08:16Nah, not me, man, no.
0:08:16 > 0:08:17It's not your style, is it(?)
0:08:17 > 0:08:19No, not at all.
0:08:19 > 0:08:23Tom's opponents may be ribbing him for being too chefy,
0:08:23 > 0:08:25but Jason thinks he may have some technical issues.
0:08:25 > 0:08:30He's poaching his monkfish in fish stock, which requires precision temperature control.
0:08:30 > 0:08:34- Is that why you keep putting the probe in?- Yes, just checking the temperature.
0:08:34 > 0:08:38Do you see that as a danger? Having to have it at that exact temperature?
0:08:38 > 0:08:41No, obviously if I do it for 100 people I use a waterbath.
0:08:41 > 0:08:45You see it transcending into a 100-people banquet, no problem at all?
0:08:45 > 0:08:49Yes, you are basically going to have all the asparagus and morels in one bowl.
0:08:49 > 0:08:52That's the whole sharing element of the dish.
0:08:52 > 0:08:56But will it really be the ideal sharing dish?
0:08:56 > 0:09:00His rivals are wondering whether he's understood the brief at all.
0:09:00 > 0:09:04- What's your view of sharing and caring?- Big group hug.
0:09:04 > 0:09:09No, I think my dish is, I would say, definitely got that element
0:09:09 > 0:09:14- of sharing.- Are you going to want them to carve it, or are you going to get someone to carve it?
0:09:14 > 0:09:16Well, I guess that's to be decided, isn't it?
0:09:16 > 0:09:21We'll either have a Jeeves and Worcester to do the carving, or it will be them at the table.
0:09:21 > 0:09:25Has Tom failed to think through how his dish should be served?
0:09:25 > 0:09:28This might be a major error of judgment.
0:09:28 > 0:09:32Phil, however, thinks he's nailed the brief on presentation.
0:09:32 > 0:09:36I think it's more of a fun element than cooking element in my dish.
0:09:36 > 0:09:39I want to put a bit of a smile on everyone's face and bring a bit
0:09:39 > 0:09:42of fun to the competition, so hopefully that'll be the winning formula.
0:09:42 > 0:09:46Phil's serving his pickled winkles in a traditional newspaper cone,
0:09:46 > 0:09:50which he'll line with greaseproof paper, if he gets through to the banquet.
0:09:50 > 0:09:54His rivals can't resist a dig to undermine his quirky presentation.
0:09:54 > 0:09:56Making paper hats?
0:09:56 > 0:10:01Put the D on it for dunce, someone's going to be in the corner.
0:10:01 > 0:10:03Could it be Phil?
0:10:03 > 0:10:07Jason is already worried he's just going to produce a plate of canapes.
0:10:07 > 0:10:10Should he have aimed higher for the fish course?
0:10:10 > 0:10:13Phil, how many elements is there to this dish?
0:10:13 > 0:10:15I've got pickled cockles and winkles,
0:10:15 > 0:10:21a beer battered piece of lemon sole with tartare sauce and I've got pickled sardines.
0:10:21 > 0:10:28It's not the most technical dish I've ever cooked but I just need to make sure every element's spot on.
0:10:28 > 0:10:33One person pushing himself to the absolute limit is Tom Kerridge.
0:10:33 > 0:10:38- He's chosen to cook with something he can't even taste.- Obviously, you're allergic to shellfish?- Yes.
0:10:38 > 0:10:40- Causing a problem so far?- So far, no.
0:10:40 > 0:10:46I've made the burgers, the claws have been blanched, they're going to go in with bacon fat.
0:10:46 > 0:10:50Fortunately, I can eat bacon fat, so I know what that tastes like.
0:10:50 > 0:10:53Why do your lobster claws in bacon fat?
0:10:53 > 0:10:59OK, because it's the ultimate burger, it's the best thing, so it's a burger with a cheese slice and
0:10:59 > 0:11:05a rasher of streaky bacon, except it's not, it's lobster with a very well-made cheese slice and
0:11:05 > 0:11:11a beautiful lobster claw that looks great and takes on that bacon flavour. Taking a big risk again.
0:11:11 > 0:11:13I could choose any fish I wanted.
0:11:13 > 0:11:15I chose one that I can't eat.
0:11:15 > 0:11:19But, his rivals have kindly offered to help him out.
0:11:19 > 0:11:22- Do you want us to taste it for you? - I would love you to taste it for me.
0:11:22 > 0:11:24We wouldn't sabotage it, would we, Phil?
0:11:24 > 0:11:27- Wouldn't dream of it, chef, wouldn't dream of it.- Bit of extra seasoning.
0:11:27 > 0:11:30Yeah, yes, yes, I've heard that one before, chef, yes.
0:11:32 > 0:11:35To make sure his fish dish was on the money for this year's sharing
0:11:35 > 0:11:39brief, Tom Kerridge headed to Tottenham in North London.
0:11:39 > 0:11:45It's an area close to his heart and an ideal place to test the idea that food can bring people together.
0:11:45 > 0:11:50When I first moved to London when I was in my early 20s, I moved to this area in North London.
0:11:50 > 0:11:55One of the main things that attracted me to this area was the
0:11:55 > 0:11:59diversity of the supermarkets, the people, the place.
0:11:59 > 0:12:03Tom is heading to Broadwater Farm Community Centre.
0:12:03 > 0:12:09Back in the '80s, this estate was a famously troubled area, but things are a lot different now.
0:12:09 > 0:12:12Thanks to a £33 million redevelopment scheme,
0:12:12 > 0:12:18it's been turned around with the help of ventures like the Back To Earth Local Community Food Project.
0:12:18 > 0:12:24Each week, volunteers like Lucy Childs cook affordable meals for the locals.
0:12:24 > 0:12:30We prepare or make up some sort of menu, people come in, they add to the menu, they go with the menu.
0:12:30 > 0:12:33Anything goes, really.
0:12:33 > 0:12:35What have we got going on? Tell me and show me what's going on?
0:12:35 > 0:12:37Salads going on here.
0:12:37 > 0:12:42- Yes.- We are going to go and chop some carrots and some okra.- Yes.
0:12:42 > 0:12:48We've got a wide range of countries coming in in one kitchen, so it's good
0:12:48 > 0:12:54that if you are used to one certain type of food, that you can learn to cook from somebody else's culture.
0:12:54 > 0:12:57It's an experience in itself and it brings people together.
0:12:57 > 0:13:01Keen to find out what the centre means to the community, Tom's meeting the regulars.
0:13:01 > 0:13:06We come every week and it's fantastic because,
0:13:06 > 0:13:11like, Terry can't walk too far, so it's really nice
0:13:11 > 0:13:15to have a gastro community centre on our doorstep.
0:13:15 > 0:13:17Gastro community centre, I love it!
0:13:17 > 0:13:24With an allergy to shellfish and so unable to taste the lobster burger himself, it's crucial Tom road tests
0:13:24 > 0:13:30his dish on a wide range of palates, so he seizes the opportunity with the community centre volunteers.
0:13:30 > 0:13:35He's hoping it will deliver on taste and get people talking.
0:13:35 > 0:13:37Is it fish?
0:13:37 > 0:13:39It is fishy, can you tell which one?
0:13:39 > 0:13:43- Lobster.- Lobster. Get in, girl!
0:13:43 > 0:13:45So, what do we think of the tomato?
0:13:45 > 0:13:48- Salty.- A little bit too salty?
0:13:48 > 0:13:50OK, OK.
0:13:50 > 0:13:53- This is really good. - It sort of melts in your mouth.
0:13:53 > 0:13:57Sort of melts in your mouth?
0:13:57 > 0:14:00- That is good.- Fantastic.
0:14:00 > 0:14:02Such a relief.
0:14:02 > 0:14:08Having received the thumbs up, along with a little constructive criticism, Tom now has a surprise
0:14:08 > 0:14:13People's Banquet invite in store, for the woman who keeps her community well fed.
0:14:13 > 0:14:16I would truly love it if you could be there.
0:14:16 > 0:14:18If I get there, you're coming!
0:14:18 > 0:14:21Yes! Yes! Yes, the invitation will be brilliant.
0:14:21 > 0:14:25Anything for me to get a party dress on, so good luck with that
0:14:25 > 0:14:28and thanks for coming, we enjoyed your company today.
0:14:28 > 0:14:33- Well, I've learned loads, seen loads and thanks ever so much. Cheers. Look after yourself.- Thank you.
0:14:33 > 0:14:34And we'll see you at the banquet.
0:14:34 > 0:14:36Yes, for sure.
0:14:36 > 0:14:39Take care.
0:14:39 > 0:14:41His visit could prove invaluable,
0:14:41 > 0:14:45as Tom has made some crucial tweaks as a result of the feedback he received.
0:14:45 > 0:14:51Tom, I understand that you took your lovely lobster burgers to some folks in the community of yours?
0:14:51 > 0:14:57I did, yes, went to Tottenham and took them the burgers, as a trial, to see what they think.
0:14:57 > 0:15:01They loved the burger, loved the cheese and everything about it.
0:15:01 > 0:15:05There was just a seasoning issue with my tomatoes and so
0:15:05 > 0:15:08I've taken the salt out of them completely and just done sugar.
0:15:13 > 0:15:18Three Michelin starred chefs are busy preparing three very different fish courses.
0:15:18 > 0:15:22Each hoping theirs will be the one to represent London and the South-East at The People's Banquet.
0:15:24 > 0:15:26Last year's winner Tom Kerridge
0:15:26 > 0:15:31hopes to hold on to his title with the ultimate lobster burger.
0:15:31 > 0:15:34Ultra-competitive Tom Aitkens is aiming to overtake him with
0:15:34 > 0:15:38a chefy monkfish shank with morels and asparagus.
0:15:38 > 0:15:39And feeling confident,
0:15:39 > 0:15:44Phil snapping at their heels with his fun-filled seaside platter.
0:15:44 > 0:15:49They're all under the scrutiny of former champion Jason Atherton, whose job it is to decide which
0:15:49 > 0:15:52two chefs will face the judges on Friday.
0:15:52 > 0:15:56Three chefs, three different styles, you can feel the tension in there now.
0:15:56 > 0:15:59This competition is heating up and I'm getting excited.
0:16:04 > 0:16:08With all three chefs having set a sky high standard for the starter
0:16:08 > 0:16:11course, competition is tough with no room for error.
0:16:11 > 0:16:18Tom Aitkens is calmly preparing morel mushrooms and a complex fish stock for poaching.
0:16:18 > 0:16:24Tom Kerridge is multitasking, seasoning his tomatoes with sugar and preparing thermidor mayonnaise.
0:16:24 > 0:16:29And Phil is furiously pickling his classic cockles and winkles in Chardonnay vinegar.
0:16:29 > 0:16:34Are you excited about the banquet, excited about winning, not just for yourself but for your community?
0:16:34 > 0:16:36I'm excited about getting to the final of the banquet.
0:16:36 > 0:16:38Are you, Tom?
0:16:38 > 0:16:42If you are there, Phil, it means I'm not, so I got nothing to be excited about.
0:16:42 > 0:16:47They're all hoping they've hit the sharing brief with their fish courses.
0:16:47 > 0:16:49But, it's Jason who'll decide whose dish is perfect for
0:16:49 > 0:16:54The People's Banquet and he won't be giving them an easy ride.
0:16:54 > 0:16:57This is as tough as I expected.
0:16:57 > 0:17:02You know, I've been here before, I know how hard this is. This is very, very tough.
0:17:02 > 0:17:06One chef taking it in his stride is the super confident Tom Aitkens,
0:17:06 > 0:17:11Mr Cucumber himself has his chefy monkfish shank firmly under control.
0:17:11 > 0:17:14Bit pushed for time. What about yourself, chef?
0:17:14 > 0:17:18Yes, I'm all right, I think I'll go and have a sprint round the garden.
0:17:18 > 0:17:22He even has time to quiz rival Phil about a retro element to his dish.
0:17:22 > 0:17:25Melba toast. Ain't made that since college, that's for sure.
0:17:25 > 0:17:27What's that with?
0:17:27 > 0:17:31Some of the winkles that I've pickled in the white wine vinegar, I'm going
0:17:31 > 0:17:36to roast them in parsley, garlic and butter, so it's a nice little canape.
0:17:36 > 0:17:40- Lovely. - Quite a lot of vinegar elements, so something a little bit different.
0:17:40 > 0:17:45By using unconventional ingredients, Phil could be alienating some people
0:17:45 > 0:17:48at the banquet, which he knows is risky.
0:17:48 > 0:17:52Cockles and winkles, not everyone's cup of tea.
0:17:52 > 0:17:59It's not a lobster burger or a piece of monkfish, it's things that are an acquired taste.
0:17:59 > 0:18:03But it's not his taste of the seaside that will be judged first today.
0:18:03 > 0:18:07It's Tom Kerridge's lobster burger with thermidor mayonnaise.
0:18:07 > 0:18:13He's desperate to stay in the lead, and with time running out, he's starting to sweat.
0:18:13 > 0:18:18He carefully fries his lobster and mackerel burgers, melts a hand-made cheese slice on top
0:18:18 > 0:18:24and places it on a brioche bun, adding iceberg lettuce for crunch and a slow roasted tomato.
0:18:24 > 0:18:25Looking good there, Tom.
0:18:25 > 0:18:28- They look good fun, don't they? - They certainly do.
0:18:28 > 0:18:29Looking good, eh?
0:18:29 > 0:18:32Making my mouth water. The ultimate burger, that.
0:18:32 > 0:18:36- Good sized portion, that.- Yes.- Nice.
0:18:36 > 0:18:38It's a proper portion, chef.
0:18:38 > 0:18:44Feeling the heat, he quickly adds the finishing touches and, with time up, delivers his dish to the pass.
0:18:44 > 0:18:48There you go, chef.
0:18:48 > 0:18:51That is lobster burger with thermidor mayonnaise.
0:18:51 > 0:18:54I don't know whether to sing the national anthem or eat it. Amazing.
0:18:54 > 0:18:59- Good fun.- You think you could pull this off for 100 people no problem? - Oh, yes, chef, no worries.
0:18:59 > 0:19:01- I suppose we better go and taste them.- Let's go.
0:19:01 > 0:19:07It's without a doubt a feast for the eyes, but has Tom done enough to stay out in front?
0:19:07 > 0:19:09Do you think this will get people talking?
0:19:09 > 0:19:12It's got to, hasn't it, you know.
0:19:12 > 0:19:14Fun on a plate. It's a burger.
0:19:14 > 0:19:15It's the ultimate burger.
0:19:17 > 0:19:21Do you think it's got the seasoning?
0:19:21 > 0:19:24Worked on it, I've worked on getting the seasoning right.
0:19:24 > 0:19:27I've taken salt out from the tomato element that was originally wrong.
0:19:27 > 0:19:30Fingers crossed.
0:19:30 > 0:19:32I don't think he's got any problems with the seasoning.
0:19:32 > 0:19:34I think he's fine
0:19:34 > 0:19:36- with that.- Yes.
0:19:36 > 0:19:38It's a shame he can't eat it.
0:19:38 > 0:19:40I know. Exactly.
0:19:42 > 0:19:44That's your best shot?
0:19:44 > 0:19:49This is his fish dish what's going to win the great British menu?
0:19:49 > 0:19:52Yes. Why not? This is the ultimate burger.
0:19:52 > 0:19:56- That's the best burger I've ever eaten.- It's a good dish. It's a good dish.
0:19:56 > 0:19:57Are you nervous?
0:19:57 > 0:19:59It's a good dish.
0:19:59 > 0:20:06- Yes. It is.- I'm expecting good marks for presentation, for taste, I may have got it wrong.
0:20:08 > 0:20:14Jason won't be giving anything away until he's tried all three dishes and Tom Aitkens is up next.
0:20:14 > 0:20:18He's focused and confident his technical monkfish shank is perfect
0:20:18 > 0:20:22for the banquet, but Jason already has doubts that it fits the brief.
0:20:22 > 0:20:25- So will Tom be able to prove him wrong?- This is a great British menu.
0:20:25 > 0:20:28He's going to have to really make this special to stand out.
0:20:28 > 0:20:33He talks about wanting to be one of the best chefs in the UK, today's the day he's going to have to prove that.
0:20:33 > 0:20:38Tom poaches his monkfish shank in fish stock.
0:20:38 > 0:20:44Next, he finishes off the reduction of his morel sauce, adding monkfish mousse for viscosity.
0:20:44 > 0:20:47He then sautes the morels and asparagus.
0:20:47 > 0:20:54Finally, he dusts the monkfish shank with morel powder and plates up in white restaurant-style bowls.
0:20:57 > 0:20:59So, how do we go about eating this?
0:20:59 > 0:21:02So basically, the idea is, take one of those, I mean, I can carve it,
0:21:02 > 0:21:06then it's just taken off the bone, sliced and layered on top.
0:21:06 > 0:21:10No problems doing this? Seems like a lot of carving.
0:21:10 > 0:21:14Are you happy if they just took a piece?
0:21:14 > 0:21:17Yes, I think what we could do on the day is just cut it off and give half a piece each.
0:21:17 > 0:21:20OK.
0:21:20 > 0:21:27Has Tom made the same mistake again and cooked another restaurant dish?
0:21:28 > 0:21:30It tastes beautiful.
0:21:30 > 0:21:34Although, carving that for 100 people, I can imagine, would be a nightmare.
0:21:34 > 0:21:35Is it going to be hot by the time he gets there?
0:21:35 > 0:21:37Is that how you wanted it to turn out?
0:21:37 > 0:21:42- It's not overtly too rich or too big, the portion size.- Yes.
0:21:42 > 0:21:43So no, I'm very happy with it.
0:21:43 > 0:21:46Is it more of a main course than a fish course?
0:21:46 > 0:21:49I think it's a big portion.
0:21:49 > 0:21:54- It's a lovely portion.- Yes. - But maybe if you are having a four course banquet, it might be- ...
0:21:54 > 0:21:59Do you think this is a knock-out dish? Do you think they're really going to get it?
0:21:59 > 0:22:05I thought for this particular fish course of having that come out and then something carved at the table,
0:22:05 > 0:22:10this is going to be a talking point definitely because that factor of something being done at the table.
0:22:10 > 0:22:14Totally different to what I'm doing, that's for sure.
0:22:14 > 0:22:16It's well different to what I've done.
0:22:16 > 0:22:21I'm looking at this going, if that's a perfect dish and that gets a ten, I might get a minus score.
0:22:21 > 0:22:24It would be nice to get a good score.
0:22:24 > 0:22:30I would like to get again in the top two if I can and if Tom slips down one, I would be happy.
0:22:30 > 0:22:32Last, but not least, is Phil Thompson.
0:22:32 > 0:22:38He's filleted, skinned and diced his sole fillets ready to fry.
0:22:38 > 0:22:40So what have you got left to do?
0:22:40 > 0:22:45So I'm just coating my sole in my London Pride beer batter.
0:22:45 > 0:22:51Hopefully it gives it a bit of depth and nice richness, hopefully nice and crispy.
0:22:51 > 0:22:56Will Phil's battered sole be up to scratch for the banquet?
0:22:56 > 0:23:00He's going to serve this for 100 people, not just me and the chefs.
0:23:00 > 0:23:03That batter's got to stay crispy, the fish has got to stay moist.
0:23:03 > 0:23:08When you dip in that tartare sauce, it's got to say, "This is why Britain is Great Britain."
0:23:08 > 0:23:12Phil removes his sardine rollmops from their pickling liquor.
0:23:12 > 0:23:15He pan fries garlic in butter, adds the winkles
0:23:15 > 0:23:20and finishes off with parsley before assembling on melba toast.
0:23:20 > 0:23:21Next, the rest of the pickled winkles
0:23:21 > 0:23:28and cockles go into newspaper cones and, on a custom-made platter, he serves up the dish.
0:23:31 > 0:23:36- Seaside platter.- Happy? - Yes. Yes, I am.
0:23:36 > 0:23:39- Do me a favour if it gets through, won't you?- What's that?
0:23:39 > 0:23:43When you make your cones, make sure you keep the massage part down there.
0:23:43 > 0:23:45I've done that one especially for you, chef.
0:23:45 > 0:23:47A bit of Dagenham right there!
0:23:47 > 0:23:53"Chinese traditional massage - also does visits".
0:23:53 > 0:23:55- Ready?- I am.
0:23:57 > 0:24:01Will his novelty seaside platter raise a smile at the banquet?
0:24:01 > 0:24:04And is it really a fish course?
0:24:04 > 0:24:08Are you confident that this is a fish dish and not just a selection of canapes?
0:24:08 > 0:24:13For me, it's just a taste of the seaside, so I just wanted all the little elements there.
0:24:13 > 0:24:17Doesn't necessarily feel like a fish course.
0:24:17 > 0:24:19No. Feels like a canape course.
0:24:19 > 0:24:23Are you happy with the texture of that batter and is it crispy enough for you?
0:24:23 > 0:24:27Yes, again, I think I can play with it. I think that's held quite well.
0:24:27 > 0:24:31It's a shame the batter wasn't as crispy as he thought it would be.
0:24:31 > 0:24:34Don't think the winkles are
0:24:34 > 0:24:36a bit too chewy?
0:24:36 > 0:24:40It's a winkle, it's never going to be melt in your mouth.
0:24:40 > 0:24:43The way I've cooked it there, I don't think they're too chewy.
0:24:43 > 0:24:45Winkles.
0:24:47 > 0:24:50I'm afraid to say, I'm not particularly a winkle man.
0:24:50 > 0:24:54No. Do you think a lot of people are?
0:24:54 > 0:24:58Good question. People don't, you know, eat them all that much.
0:24:58 > 0:25:01I think it hopefully had
0:25:01 > 0:25:04the wow factor, but we'll see. Who knows?
0:25:07 > 0:25:14With all three dishes tasted, there's nothing the chefs can do but tensely await Jason's verdict.
0:25:14 > 0:25:18I think all the dishes overall are very, very close.
0:25:18 > 0:25:21I don't think there's
0:25:21 > 0:25:25a very clear winner. Have I done enough? I don't know.
0:25:25 > 0:25:30Only the two highest scoring chefs also face the judges on Friday.
0:25:30 > 0:25:33And which two is down to Jason.
0:25:33 > 0:25:37A job he takes very seriously indeed.
0:25:46 > 0:25:48Tom Kerridge.
0:25:48 > 0:25:51Your lobster burger with thermidor mayonnaise.
0:25:51 > 0:25:54Did it have the wow factor? Yeah. Definitely.
0:25:54 > 0:25:57It was executed really well. Was it substantial enough as a fish dish?
0:25:57 > 0:26:00That was a question I asked myself when eating it.
0:26:00 > 0:26:03I get it as a chef that it's the ultimate burger.
0:26:03 > 0:26:06Would those people get that?
0:26:08 > 0:26:13Tom, your poached shank of monkfish with morels and asparagus.
0:26:13 > 0:26:17Looking at it again, it looked
0:26:17 > 0:26:19just like a restaurant dish.
0:26:19 > 0:26:22Never ever seen a monkfish shank before, so loved that.
0:26:22 > 0:26:26Can you deliver that and that stay hot for a banquet?
0:26:26 > 0:26:31I went over that in my mind and, if I was a chef doing it, it would worry me, definitely.
0:26:35 > 0:26:38Phil, your seaside platter,
0:26:38 > 0:26:43could I argue again, like Tom's, was it a fish dish or a selection of canapes?
0:26:43 > 0:26:48Some of the elements were quite basic, but at the same time,
0:26:48 > 0:26:51the way it was served made it completely original.
0:26:54 > 0:26:58Tom Kerridge, for your lobster burger with thermidor mayonnaise,
0:27:01 > 0:27:05eight out of ten. Loved it, great dish.
0:27:05 > 0:27:06Tom Aitkens,
0:27:09 > 0:27:15for your poached shank of monkfish with morels and asparagus,
0:27:19 > 0:27:22I'm giving you eight out of ten.
0:27:24 > 0:27:26Phil, your seaside platter,
0:27:30 > 0:27:32eight out of ten.
0:27:32 > 0:27:36The standard for the last two courses have been so high that no-one
0:27:36 > 0:27:42deserves to go into the main course too far behind or too far in front to have it easy.
0:27:44 > 0:27:48So, after day two, it's no change and nothing in it.
0:27:48 > 0:27:52Tom Kerridge is still in first place with an overall score of 17,
0:27:52 > 0:27:55with just one point separating him from Tom Aitkens at 16.
0:27:55 > 0:27:59And Phil Thompson is in last place with 15.
0:27:59 > 0:28:03Getting an eight, I'm over the moon with that, I really am.
0:28:03 > 0:28:05Everyone did very well today.
0:28:05 > 0:28:06The standard was really high.
0:28:06 > 0:28:09Three eights, it's still all to play for, ain't it?
0:28:09 > 0:28:12I think if one of us has a bad day tomorrow, then game over.
0:28:14 > 0:28:19In tomorrow's main course, they'll all be doing their utmost to pull into the lead.
0:28:19 > 0:28:22Is this yours, chef? Have you had a secret delivery come in?
0:28:22 > 0:28:24I want to win, I want to beat these guys.
0:28:24 > 0:28:28No-one wants to be the chef that's left behind.
0:28:28 > 0:28:30I've got a delivery of my own coming in later.
0:28:30 > 0:28:34I'm going to go to Argos later to see what I can pick up, just so I can join the gang!
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