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