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It's Day 3 on Great British Menu. | 0:00:02 | 0:00:04 | |
All week, three world-class chefs from London and the South East, | 0:00:04 | 0:00:08 | |
Tom Kerridge, Tom Aikens and Phil Thompson, | 0:00:08 | 0:00:11 | |
have been striving for the chance to see their dishes at the ultimate street party. | 0:00:11 | 0:00:16 | |
It's been an epic battle between three Michelin-starred chefs. | 0:00:17 | 0:00:21 | |
And today promises to be even more extraordinary. | 0:00:23 | 0:00:26 | |
Is this yours, chef? A secret delivery come in? | 0:00:26 | 0:00:29 | |
Jason Atherton is assessing their efforts this week and following three superb starters, | 0:00:29 | 0:00:36 | |
they made him struggle yesterday, trying to pick a winner out of three great fish courses. | 0:00:36 | 0:00:41 | |
It's just been a living nightmare for me to judge this round. | 0:00:41 | 0:00:46 | |
Now it's the main course which Tom Kerridge took all the way to the banquet last year | 0:00:46 | 0:00:51 | |
as champion of London and the South East. | 0:00:51 | 0:00:54 | |
If somebody wants to take that off me, they've got to wrestle me for it because I want to hold on to that. | 0:00:54 | 0:01:01 | |
I definitely want to take that crown from him. | 0:01:01 | 0:01:04 | |
I know what they can do. I know what they're all about. I'm here to show everyone what I can do. | 0:01:04 | 0:01:09 | |
Only two of them can face the judges on Friday and it couldn't be much closer. | 0:01:09 | 0:01:15 | |
That one star dish or one simple slip-up is the difference between going to the final or going home. | 0:01:15 | 0:01:21 | |
All the chefs this year are facing one of the toughest challenges yet. | 0:01:33 | 0:01:37 | |
They've been out meeting amazing characters who bring people together through food. | 0:01:37 | 0:01:44 | |
It's something that we hope will help rebuild and make their community. | 0:01:44 | 0:01:48 | |
Inspired by what they come across, they must create irresistible platters to get everyone talking | 0:01:48 | 0:01:54 | |
as they arrive at the table. | 0:01:54 | 0:01:56 | |
-Scrumptious. -Scrumptious. Ah! | 0:01:56 | 0:01:59 | |
This week's veteran chef Jason knows just what it takes to get a main course to the banquet | 0:01:59 | 0:02:05 | |
because he's done it himself in the past. | 0:02:05 | 0:02:08 | |
I really expect these guys to come out with a big winning dish. | 0:02:08 | 0:02:12 | |
I think one of them can bring out the number ten. | 0:02:12 | 0:02:15 | |
Tom Kerridge should be feeling confident. | 0:02:19 | 0:02:22 | |
He won this course last year and has scored 17 out of a possible 20 so far this week. | 0:02:22 | 0:02:28 | |
But he only leads the formidable Tom Aikens by one point and rising star Phil by two. | 0:02:28 | 0:02:34 | |
It's bonkers. It is so tight. It's so close. We know in an instant this can all change. | 0:02:34 | 0:02:40 | |
After the main courses, Phil could be in the lead and I could be at the bottom. | 0:02:40 | 0:02:45 | |
-Hello, chief. -How are you today, Tom? -Not bad, not bad, not bad. | 0:02:47 | 0:02:51 | |
-So what is this dish? -Roast hog. | 0:02:51 | 0:02:55 | |
And when you roast a hog, you do the whole animal, | 0:02:55 | 0:02:58 | |
-so I'll try and use as much as possible. -Yeah. | 0:02:58 | 0:03:02 | |
-I'll do some baked potatoes, Bramley apple sauce. -We've got some nice trotters. | 0:03:02 | 0:03:06 | |
I'm going to stuff them with some shoulder, liver and bacon. I'll make some salad cream. | 0:03:06 | 0:03:12 | |
-Salad cream? -Yeah. -What is it about this dish that gives it the wow factor? | 0:03:12 | 0:03:17 | |
When you're actually eating it, it should transport you back to English summer afternoons, | 0:03:17 | 0:03:23 | |
eating a hog roast, drinking cider, having a great time. | 0:03:23 | 0:03:28 | |
In his usual rustic style, | 0:03:28 | 0:03:30 | |
Tom has gone for a classic British combination - pork with apple, | 0:03:30 | 0:03:34 | |
with the modern twist of salt-baked potatoes, | 0:03:34 | 0:03:37 | |
but is it good enough for the People's Banquet? | 0:03:37 | 0:03:40 | |
He's got to be extremely careful. There's a lot of meat to get cooked to perfection - | 0:03:40 | 0:03:46 | |
the head, the trotter, the belly, the stuffing. A lot can go wrong. | 0:03:46 | 0:03:50 | |
Next up is Tom Aikens, one of London's top chefs and the bad boy of the culinary world. | 0:03:50 | 0:03:56 | |
He's currently in second place, but plans to change that today. | 0:03:56 | 0:04:00 | |
To take the number one spot from Mr Kerridge, all I have to do is focus, not make any mistakes | 0:04:00 | 0:04:05 | |
and there'll be the wow factor because it's a big platter. | 0:04:05 | 0:04:09 | |
-So what have we got here? -We're doing a suckling pig. I'm using a baby pig. | 0:04:11 | 0:04:16 | |
I'm going to deconstruct it, so we've got a bit of leg, a bit of loin and a bit of rib. | 0:04:16 | 0:04:22 | |
That's going to be served with a potato mash with a little smoked bacon in it - crispy, crispy, | 0:04:22 | 0:04:28 | |
and a bit of lemon zest as well. | 0:04:28 | 0:04:30 | |
What is it about this dish when you came up with it that you said, "This is the dish for my community, | 0:04:30 | 0:04:35 | |
-"this will make them go..." -"Wow!" -"Amazing!" | 0:04:35 | 0:04:38 | |
The dish is going to be one big platter. | 0:04:38 | 0:04:41 | |
It's going to be plonked on the table in front of them and they all dig in. | 0:04:41 | 0:04:46 | |
Tom is staying upmarket with this most expensive cut of pork, | 0:04:46 | 0:04:50 | |
but Jason is concerned about how feasible it is for the banquet. | 0:04:50 | 0:04:54 | |
Suckling pig, it takes a very high skill level to cook it. | 0:04:54 | 0:04:57 | |
It dries out in an instant. He's got to be extremely careful. | 0:04:57 | 0:05:01 | |
The final chef is Dagenham's Phil Thompson. | 0:05:01 | 0:05:04 | |
He felt the stress in the starter, losing points with silly mistakes, | 0:05:04 | 0:05:08 | |
but matched his rivals with his fish course. | 0:05:08 | 0:05:11 | |
I'm two points behind, but I'm only one point behind second. | 0:05:11 | 0:05:15 | |
Second is good enough to get through to the judges. | 0:05:15 | 0:05:19 | |
I've got two more courses to claw my way back. | 0:05:19 | 0:05:22 | |
-Hello, Phil. -Good morning, chef. | 0:05:24 | 0:05:26 | |
-What dish are you cooking? -East End staple diet of pie, mash and liquor. | 0:05:26 | 0:05:31 | |
-What does that involve? -I've got some "chippies' choice" potatoes - great for mash, nice and fluffy. | 0:05:31 | 0:05:37 | |
I'll use a nice, cheap cut of meat called the feather blade. I'll caramelise the shallots off. | 0:05:37 | 0:05:42 | |
I'm going to make a nice red wine and port sauce, give it a bit of luxury | 0:05:42 | 0:05:46 | |
because I've got a lot of cheap ingredients here, so nice red wine and port sauce. | 0:05:46 | 0:05:52 | |
It wouldn't be a pie, mash and liquor without my liquor, | 0:05:52 | 0:05:55 | |
so chopped flat parsley, a tiny bit of tarragon and, of course, a bit of vinegar. | 0:05:55 | 0:06:00 | |
-It's very simple. What's the wow factor? -The presentation is key. Who doesn't like pie, mash and liquor? | 0:06:00 | 0:06:07 | |
So Phil from Essex is bringing his Michelin star skills | 0:06:07 | 0:06:11 | |
to a humble regional favourite. | 0:06:11 | 0:06:13 | |
Part of his strategy is to keep everyone guessing. | 0:06:13 | 0:06:17 | |
Is it a deconstructed pie or a classical pie? | 0:06:17 | 0:06:20 | |
He's not giving too much away. | 0:06:20 | 0:06:22 | |
I'm looking forward to seeing how he pulls that dish off and makes it a feast for the eyes. | 0:06:22 | 0:06:27 | |
The London and South East region has won the main course at the banquet twice. Jason did it first, | 0:06:29 | 0:06:36 | |
then he saw Tom Kerridge capture it last year and thinks the treble could be on this time. | 0:06:36 | 0:06:42 | |
So, guys, we've never had three Michelin stars together in the same kitchen, | 0:06:42 | 0:06:47 | |
-competing for London and the South East. -Really? -There's always been one guy who's not had it. | 0:06:47 | 0:06:54 | |
The pressure's on. It's not just a battle of the Great British Menu. | 0:06:54 | 0:06:58 | |
It's also a battle of the Michelin stars. | 0:06:58 | 0:07:00 | |
With only two points separating first and last place, they all need a high score to stay in the race. | 0:07:00 | 0:07:07 | |
The brief demands faultless cooking, an emphasis on sharing and stunning presentation. | 0:07:07 | 0:07:13 | |
After Jason docked him points for producing restaurant style dishes, | 0:07:13 | 0:07:17 | |
the fiercely competitive Tom Aikens has come up with a new game plan and has received a surprise delivery. | 0:07:17 | 0:07:24 | |
-Is this yours, chef? Have you had a secret delivery come in? -Hello! | 0:07:31 | 0:07:36 | |
LAUGHTER | 0:07:36 | 0:07:38 | |
What's all this then, chef? | 0:07:38 | 0:07:41 | |
Tom's not telling them what he's up to. | 0:07:41 | 0:07:44 | |
Up the ante. No other reason. I want to win and beat these guys. | 0:07:44 | 0:07:48 | |
-Have you got a delivery coming in, Phil? -That would be telling, but no tricks up my sleeve! | 0:07:48 | 0:07:54 | |
That's a bit sly, that, chef. Has he got you worried, Tom? | 0:07:54 | 0:07:59 | |
-No, I've got a delivery of my own coming in later. -I feel left out. | 0:07:59 | 0:08:03 | |
I might get on the blower to Argos this afternoon, see what I can pick up, just to try and join the gang. | 0:08:03 | 0:08:10 | |
-Chef Tom... -Yes? -Special delivery? | 0:08:10 | 0:08:13 | |
Just a little secret. I've got secrets up my sleeve, you know? | 0:08:13 | 0:08:17 | |
This is for the dessert. | 0:08:17 | 0:08:19 | |
It's just to stand them on something, little mini Baked Alaskas. | 0:08:19 | 0:08:23 | |
-And then all this? -This is for the pork. You'll have all the different bits of pork down there. | 0:08:23 | 0:08:29 | |
-Was this something, after being here, you thought, "I need to..."? -A little bit. | 0:08:29 | 0:08:34 | |
Seeing as how Mr Kerridge did his lobster dish, I wanted something a bit more substantial. | 0:08:34 | 0:08:39 | |
-I think you might have scared him, Tom. -Eh? -I think you might have rocked Mr Cucumber. -Do you think? | 0:08:39 | 0:08:47 | |
The guy's a... He's a proven winner. | 0:08:47 | 0:08:50 | |
He's run across the Sahara in bare feet, naked or something, so he's looking at definitely winning this. | 0:08:50 | 0:08:57 | |
While Tom Kerridge gets on with the apple sauce for his roast hog, | 0:08:57 | 0:09:00 | |
he's keeping his own delivery very quiet. | 0:09:00 | 0:09:05 | |
Across the worktop, his rival Tom Aikens is making yet more changes to his dish. | 0:09:05 | 0:09:10 | |
He's upgraded his leg of suckling pig to the whole beast | 0:09:10 | 0:09:13 | |
and Phil, who is quietly working on the pastry for his pies, is surprised. | 0:09:13 | 0:09:18 | |
It's risky changing things at the last minute, but if you've got the gonads to do it, then by all means. | 0:09:18 | 0:09:25 | |
Phil wants his pie, mash and liquor dish to be true to its roots | 0:09:25 | 0:09:30 | |
and he's been doing his research to get it spot-on. | 0:09:30 | 0:09:33 | |
Traditional pie and mash shops can still be found in London's East End, including Cooke's | 0:09:33 | 0:09:39 | |
which has been run by the same family for more than a century. | 0:09:39 | 0:09:43 | |
-Hello, Bobby. -Hello, Phil. How are you, mate? -Good, good, good. | 0:09:43 | 0:09:47 | |
-That smell makes me hungry as well. -You like that? -It brings a smile to my face. -Yeah. | 0:09:47 | 0:09:53 | |
I need a few tips. I've got a few ideas, but all I can remember is the taste. | 0:09:53 | 0:09:57 | |
Bobby Cooke took over from his father 20 years ago. | 0:09:57 | 0:10:01 | |
He now serves over 1,000 pies a week, all hand-made. | 0:10:01 | 0:10:05 | |
-This is our bakehouse. -This is where all the magic happens. -That's the dough over there. | 0:10:05 | 0:10:10 | |
This rolling machine is about 80 years old. | 0:10:10 | 0:10:13 | |
Yeah, try them, Phil. | 0:10:13 | 0:10:15 | |
But what Phil is really interested in is Bobby's liquor recipe. | 0:10:15 | 0:10:19 | |
Some people thicken their parsley sauce with potato water, but Bobby uses a different technique. | 0:10:19 | 0:10:26 | |
That's the liquor. We thicken it with a batter. Have a taste. | 0:10:26 | 0:10:30 | |
It's lovely. | 0:10:32 | 0:10:34 | |
Pie, mash and liquor is food that's brought East Enders together since the 19th century. | 0:10:34 | 0:10:40 | |
To learn the secret of a great pie, Phil is meeting members of a Pie And Mash Club founded by Nick Evans. | 0:10:40 | 0:10:47 | |
It's about going to these pie shops in London, | 0:10:47 | 0:10:51 | |
just seeing, you know, the way pie and mash is. | 0:10:51 | 0:10:54 | |
It sounds like a simple thing, but every shop does it in a minutely different way | 0:10:54 | 0:10:59 | |
and I find that really interesting. It's gone from being me and a group of workmates | 0:10:59 | 0:11:05 | |
to just people who like pie and mash and have come down and taken part, so I've made good friends out of it. | 0:11:05 | 0:11:11 | |
Phil's been experimenting with his liquor recipe. | 0:11:11 | 0:11:14 | |
What will the connoisseurs make of his effort? | 0:11:14 | 0:11:17 | |
Right, there you go, boys. | 0:11:17 | 0:11:20 | |
-It's a green stodge of some description. -I quite like it though. | 0:11:20 | 0:11:25 | |
It's not bland, but it's just... | 0:11:25 | 0:11:27 | |
-Uh-oh! -No, thanks. -No? -No. I'm not being rude, mate. That just ain't liquor to me. | 0:11:28 | 0:11:34 | |
I would like to see the bits of parsley in the liquor because that's what makes a great liquor - | 0:11:34 | 0:11:40 | |
being able to see those little flecks of green. | 0:11:40 | 0:11:43 | |
He's got to appeal to a load of food snobs. You won't impress them with pie and mash. | 0:11:43 | 0:11:48 | |
I can see the dilemma that he's in. But what can you do with it to ponce it up? Not a lot. | 0:11:48 | 0:11:54 | |
-Good luck. -I think I'll need it. | 0:11:54 | 0:11:58 | |
Luckily, founder member Nick has some words of encouragement. | 0:11:58 | 0:12:02 | |
-I did enjoy it. -I didn't think it was that bad. -But it wasn't liquor as we know it. -Exactly. | 0:12:02 | 0:12:07 | |
I'd love you to be there if I got through to the final with my pie, mash and liquor. | 0:12:07 | 0:12:12 | |
I'd be honoured to be invited and I'll certainly help eat the food. | 0:12:12 | 0:12:16 | |
-Thanks again. -Cheers. | 0:12:16 | 0:12:19 | |
In the kitchen, Phil knows he's got his work cut out if he wants to trounce his rivals. | 0:12:21 | 0:12:26 | |
He thinks that pie, mash and liquor is perfect for the People's Banquet. | 0:12:26 | 0:12:31 | |
Tom Aikens has raised the stakes | 0:12:31 | 0:12:33 | |
by going for roast suckling pig on the big platter he had sent in. | 0:12:33 | 0:12:38 | |
And Tom Kerridge aims to keep his crown | 0:12:38 | 0:12:41 | |
with roast hog, salt-baked potatoes and apple sauce. | 0:12:41 | 0:12:44 | |
Two pork dishes. They'll have a bit of a head-to-head there. | 0:12:44 | 0:12:48 | |
Phil's take on a deconstructed pie, I'm really excited about that. | 0:12:48 | 0:12:52 | |
The heat is on and this is getting really exciting. | 0:12:52 | 0:12:56 | |
The sense of competition is reaching new heights. | 0:13:02 | 0:13:06 | |
Tom Aikens has upped his game | 0:13:06 | 0:13:08 | |
by going for more variety on a bigger platter, but his nearest rival isn't impressed. | 0:13:08 | 0:13:13 | |
Has it got the fun factor? It might look nice. It's still got to taste nice. | 0:13:13 | 0:13:18 | |
He has given himself a lot of unrehearsed extra cooking to do, | 0:13:18 | 0:13:23 | |
so is he in danger of making a fatal error? | 0:13:23 | 0:13:26 | |
The pressure will get to some people because it's intense in there, it's not easy. | 0:13:26 | 0:13:31 | |
It's the one that can deal with it. I can deal with pressure and stress. | 0:13:31 | 0:13:35 | |
So how is the defending champion coping with it all? | 0:13:35 | 0:13:39 | |
Those guys are going to try their hardest to beat me. They want to get their dishes on to the banquet. | 0:13:39 | 0:13:45 | |
-Jason's constant scrutiny doesn't make it any easier. He doesn't miss a thing. -What's going on here? | 0:13:45 | 0:13:51 | |
-What's that for? -My salt-baked potatoes. | 0:13:51 | 0:13:54 | |
I'm going to bake them in a salt crust that's like a sack. | 0:13:54 | 0:13:58 | |
-This is very, very creative. -A sack of spuds, chef. | 0:13:58 | 0:14:02 | |
And you're all on schedule? | 0:14:02 | 0:14:04 | |
I'll go with "might be". | 0:14:04 | 0:14:07 | |
Tom's mystery delivery still hasn't arrived. | 0:14:07 | 0:14:11 | |
Across the kitchen, Phil's applying his Michelin star skill to the aged beef feather blade for his pies. | 0:14:11 | 0:14:18 | |
What is it about this dish that's going to make pie and liquor so special? | 0:14:19 | 0:14:25 | |
It's going to bring pie and liquor to the thousands. | 0:14:25 | 0:14:28 | |
I've got a nice, cheap cut of meat. It's so flavoursome, a feather blade. | 0:14:28 | 0:14:33 | |
Are you going to surprise me with the liquor? | 0:14:33 | 0:14:36 | |
-Yeah. -Are you taking it avant-garde or are you keeping it traditional? | 0:14:36 | 0:14:40 | |
No, I tried taking it that way and I upset a few people, | 0:14:40 | 0:14:44 | |
so we're keeping it traditional. | 0:14:44 | 0:14:47 | |
-Have you got some fancy contraption to serve it on? -Chef, that's not me. That's not me at all. | 0:14:47 | 0:14:54 | |
Tom Aikens will be plating up first | 0:14:55 | 0:14:57 | |
and with characteristic precision, he slices up his crackling... | 0:14:57 | 0:15:01 | |
..then portions the leg which was originally the main part of the dish... | 0:15:02 | 0:15:07 | |
..and calmly assembles all his pork delicacies on his wooden board. | 0:15:09 | 0:15:14 | |
So, Tom, talk me through your dish. | 0:15:18 | 0:15:21 | |
You have the suckling pig, | 0:15:21 | 0:15:23 | |
so you've got the little ribs, the cutlet, the loin, ears, the leg, belly and that's the crispy skin. | 0:15:23 | 0:15:30 | |
-Do you want to grab the mash? -Sure. -I'll grab the plate. -Perfect. | 0:15:30 | 0:15:34 | |
Tom is gambling for high stakes with a much more complicated platter than he had planned. | 0:15:34 | 0:15:40 | |
Will it win him the day or ruin his chances? | 0:15:40 | 0:15:43 | |
Tom, this is a bit out of your comfort zone. | 0:15:44 | 0:15:47 | |
-You don't normally do spiced food like this. -Definitely not. | 0:15:47 | 0:15:51 | |
-Are you happy with the glaze on that? -Yeah. Everyone thinks I do quite classic flavours, | 0:15:51 | 0:15:57 | |
so I just thought I'd throw that in to throw them a bit as well. | 0:15:57 | 0:16:00 | |
-Is that a honey glaze? -Honey and tomato ketchup. | 0:16:00 | 0:16:04 | |
You don't associate tomato ketchup with Tom Aikens, but he's used it well here. | 0:16:04 | 0:16:09 | |
-Lovely barbecue flavour. -There's a bit of heat in there. -A bit of zing. | 0:16:09 | 0:16:13 | |
-Are you happy with the seasoning on this dish? -Definitely. | 0:16:13 | 0:16:17 | |
In terms of all the cooking elements side of it, it came out really well. | 0:16:17 | 0:16:21 | |
The black pudding is beautiful. | 0:16:21 | 0:16:24 | |
-The black pudding, the peas and the broad beans - is that the right accompaniment? -Definitely. | 0:16:25 | 0:16:32 | |
The suckling pig is sweet anyway and the peas and the broad beans add to the sweetness. | 0:16:32 | 0:16:38 | |
Considering it was kind of a last-minute plan, it's come together. | 0:16:38 | 0:16:42 | |
The only negative thing I could say about this, | 0:16:42 | 0:16:45 | |
if that got to the banquet, | 0:16:45 | 0:16:47 | |
-will it all stay hot and could you do it? -If he can pull it off, I'll take my hat off to him. | 0:16:47 | 0:16:53 | |
I had put myself under a lot more pressure as I was going to just do the roast leg. | 0:16:53 | 0:16:58 | |
This morning, I just thought, "You know what, I'll go for it!" | 0:16:58 | 0:17:03 | |
It's reigning champ Tom Kerridge he's gunning for and he won't give up his title without a fight. | 0:17:03 | 0:17:09 | |
But he's behind schedule and there's still no sign of his secret delivery | 0:17:09 | 0:17:14 | |
as he rolls out the salt-crust pastry for his potatoes. | 0:17:14 | 0:17:17 | |
He's got his work cut out with what he's doing. | 0:17:17 | 0:17:21 | |
He won it last year, so the pressure is on him to produce a better dish than he did last year. | 0:17:21 | 0:17:26 | |
So, yeah, hopefully, he's feeling it a little bit. | 0:17:26 | 0:17:31 | |
Could Phil be the dark horse here and outflank the two Toms? | 0:17:31 | 0:17:34 | |
He's putting mushrooms in his meat pie filling, along with a wine sauce, | 0:17:34 | 0:17:39 | |
not something you'd find in the East End. He's plating up next, so this is the crucial stage. | 0:17:39 | 0:17:45 | |
-Everything going well, Phil? -Yeah, everything's going to plan, chef. | 0:17:45 | 0:17:49 | |
I'm just trying to make my mash... ain't like my mum's - no lumps. | 0:17:49 | 0:17:54 | |
Don't make it like MY mum's! | 0:17:54 | 0:17:57 | |
Is this the sort of food you'd eat at home, what you were brought up on? | 0:17:57 | 0:18:01 | |
Yeah, it's food I've been brought up on, food that I like to eat. | 0:18:01 | 0:18:05 | |
We cook with luxury ingredients every day. You don't want that at home. It's comfort food. | 0:18:05 | 0:18:10 | |
He's downplaying his dish, but the boy from Dagenham only needs one point | 0:18:10 | 0:18:15 | |
to catch London's superchef, Tom Aikens. | 0:18:15 | 0:18:19 | |
Phil is quietly confident he's got the winning formula, but Jason is not so sure. | 0:18:19 | 0:18:24 | |
This dish, which is just a pie, has to be super, super special. | 0:18:24 | 0:18:28 | |
In a bid to make his cheap cut tender, Phil has cooked it slowly before browning it off. | 0:18:28 | 0:18:35 | |
-OK, Phil? -All good, chef. -Any last-minute changes like Mr Aikens? | 0:18:35 | 0:18:40 | |
-Any tricks in...? -No, no tricks this time. -Just straight... -Straight, honest cooking, me. | 0:18:40 | 0:18:46 | |
I'm an honest man. LAUGHTER | 0:18:46 | 0:18:49 | |
Can Phil steal past him into the lead? | 0:18:50 | 0:18:54 | |
His main is so different from the two pork dishes, | 0:18:54 | 0:18:57 | |
it's impossible to predict how Jason will compare it. | 0:18:57 | 0:19:01 | |
-Pie, mash and liquor, chef. -Happy? -Yeah. | 0:19:11 | 0:19:15 | |
-Shall we go taste it? -Let's. -Great. | 0:19:15 | 0:19:18 | |
Supposedly simple dishes have stormed through to the banquet before. | 0:19:18 | 0:19:22 | |
Will this one lift Phil into the lead? | 0:19:22 | 0:19:26 | |
-What do you think, chef? -It looks really nice. -It looks amazing. | 0:19:26 | 0:19:30 | |
It looks proper tasty. | 0:19:30 | 0:19:33 | |
Are you happy with the consistency of that? You don't find it too chewy? | 0:19:35 | 0:19:40 | |
Maybe it's a bit rare for a piece of feather blade, but it's a cheap cut that I'm trying to do justice | 0:19:40 | 0:19:46 | |
and I know it's got some flavour in there and it packs a punch. | 0:19:46 | 0:19:50 | |
-It's a little chewy for me. -Yeah. | 0:19:50 | 0:19:52 | |
I think that's more to do with the cut than the actual cooking. | 0:19:52 | 0:19:57 | |
-On to the mash... -The mash. | 0:19:57 | 0:19:59 | |
-Traditionally, you put all the sauce over the top? -It all gets mixed in. It isn't a pretty dish to eat. | 0:19:59 | 0:20:05 | |
-Good mash, yeah? -It's great mash. -Yeah. | 0:20:07 | 0:20:10 | |
-It's nice with the chilli vinegar. -It's brilliant. -It cuts it through. -Yeah, I've never seen that before. | 0:20:12 | 0:20:19 | |
-It's fantastic. -It's very nice. | 0:20:19 | 0:20:21 | |
-Are you happy with the liquor? Is that the way you want it? -Yeah. | 0:20:21 | 0:20:25 | |
It's different to the way they do it at the pie and mash shop, | 0:20:25 | 0:20:29 | |
but the smell and the taste is what I'm trying to get across. | 0:20:29 | 0:20:32 | |
-Do you think this would stand up to the East End of London? -I had heard they didn't like the sauce. | 0:20:32 | 0:20:38 | |
But he's obviously listened to what they told him. | 0:20:38 | 0:20:42 | |
-I would question whether it's a spring, summer banquet dish. -Yeah. | 0:20:42 | 0:20:46 | |
I'm pleased with how today's gone. I had to produce something out of the bag. I was happy the way it went. | 0:20:46 | 0:20:52 | |
Last to the pass is Tom Kerridge. | 0:20:53 | 0:20:55 | |
No chef has ever won the prized banquet main course two years running, | 0:20:55 | 0:21:01 | |
so he is determined to be the first. | 0:21:01 | 0:21:03 | |
Ever the perfectionist, he is making his own salad cream to go with the hog roast and salt-baked potatoes, | 0:21:03 | 0:21:09 | |
but is he being over-ambitious? | 0:21:09 | 0:21:12 | |
I'm a bit concerned that Tom's left himself a lot to do to pull this off to the level I expect him to. | 0:21:12 | 0:21:18 | |
-How are we going, Tom? -All right, chef. -Back on track time-wise? -I think so. | 0:21:18 | 0:21:23 | |
I've got a couple of jobs to attend to, but I'm OK. | 0:21:23 | 0:21:28 | |
Part of Tom's sharing idea is that the guests will have to break into the salt-infused pastry sacks | 0:21:28 | 0:21:34 | |
to find the potatoes that he's baked inside, but first, he plans to knock out his rivals | 0:21:34 | 0:21:40 | |
with the special delivery he promised and it's a big surprise. | 0:21:40 | 0:21:44 | |
-There's only two for you, chef. -I got a little delivery for you. | 0:21:49 | 0:21:53 | |
-And what's this for? -It's to sit on, chef. -To sit on?! | 0:21:53 | 0:21:57 | |
Well, if you have a hog roast, you're going to drink cider, sit on a bale of hay | 0:21:57 | 0:22:03 | |
and watch pretty girls in checked shirts dance in a barn. | 0:22:03 | 0:22:08 | |
-If you get through, will you ask the judges to sit on these? -Of course. | 0:22:08 | 0:22:12 | |
I'll go in there, remove their chairs and I'll put bales of hay in. | 0:22:12 | 0:22:17 | |
Tom's taking his rural theme to the extreme to try and nail this course. | 0:22:17 | 0:22:21 | |
He's even decanting cider into stoneware flasks. | 0:22:21 | 0:22:24 | |
He puts his rolled pork belly on to a board, | 0:22:26 | 0:22:28 | |
together with pig's head fritters and a stuffed boned trotter. | 0:22:28 | 0:22:32 | |
Tom's finished platter comes complete with carving tools, gravy on the side and apple sauce. | 0:22:32 | 0:22:38 | |
Guys, give us a hand. Phil, you bring the cider up. Tom, you bring the sack of potatoes. I'll bring the pork. | 0:22:38 | 0:22:44 | |
Here we go, chef. | 0:22:47 | 0:22:50 | |
-What do you call it? -OK, it is roast hog with salt-baked potatoes and apple sauce. | 0:22:50 | 0:22:55 | |
So, chef, how do we go about serving it? | 0:22:55 | 0:22:59 | |
We need to cut open the sack of potatoes and pull a spud out, | 0:22:59 | 0:23:03 | |
a bit of salad, bit of gravy, bit of apple sauce, plenty of cider. | 0:23:03 | 0:23:09 | |
-Get our fingers in there. -Yeah, that's the whole point. There we go. | 0:23:09 | 0:23:13 | |
-Take one potato. Shall we go taste? -Let's go. Shall I bring your cider, chef? -Yes, please. | 0:23:13 | 0:23:19 | |
Has Tom pulled off a winning theatrical coup or is it a case of style over substance? | 0:23:21 | 0:23:28 | |
We're stood here, leaning against a bale of hay. | 0:23:30 | 0:23:32 | |
Bale of hay, crispy pork, baked potato and cider. | 0:23:32 | 0:23:36 | |
What more could you want? | 0:23:36 | 0:23:39 | |
I'd better not drink too much in case it impairs my judging skills. | 0:23:39 | 0:23:43 | |
-What do you think? -It looks amazing. | 0:23:43 | 0:23:45 | |
Yeah, it looks really... | 0:23:45 | 0:23:47 | |
Really impressive. | 0:23:47 | 0:23:50 | |
-Home-made salad cream. I've never had home-made salad cream before. -Really? | 0:23:50 | 0:23:55 | |
-Are you happy with the flavour of that? -Yeah, I've been eating it all morning. | 0:23:58 | 0:24:03 | |
-Shall we try a bit of salad? -Yeah, five-a-day. The home-made salad cream, wasn't it? -Really? -Yeah. | 0:24:03 | 0:24:09 | |
-It lightens up the whole dish, doesn't it? -Yeah. -Nice and fresh. | 0:24:09 | 0:24:14 | |
There's a lot of elements going on there. Is that going to be OK for 100 people? | 0:24:14 | 0:24:19 | |
Yeah, it should be an easy one for a banquet. The work's in the prep. | 0:24:19 | 0:24:23 | |
If I've got the prep work right, it's doable. | 0:24:23 | 0:24:26 | |
-Have you got any negatives? -Yeah. -Not enough cider? -Not enough cider. -Have I been tight? | 0:24:26 | 0:24:32 | |
I was very happy with everything. If Jason's happy, that's another thing. | 0:24:32 | 0:24:36 | |
I hope it gets a ten, so I can see Matthew Fort sat on a bale of hay. | 0:24:36 | 0:24:40 | |
All the chefs can do now is wait for Jason's verdict. | 0:24:40 | 0:24:45 | |
And wait. | 0:24:46 | 0:24:48 | |
It's still a three-dog race. I don't think there's one outright winner, | 0:24:48 | 0:24:53 | |
so we're all going to be a little bit nervous. | 0:24:53 | 0:24:56 | |
I'm happy with what I've done, but you don't know what Jason's looking for, so we'll see. | 0:24:56 | 0:25:02 | |
This is so tight. I'm so nervous. I think it'll go down to the dessert | 0:25:02 | 0:25:06 | |
and it will be all three of us fighting for those two places. | 0:25:06 | 0:25:10 | |
The chefs are about to hear what Jason thinks of their dishes. | 0:25:10 | 0:25:15 | |
Tom Aikens, your roast suckling pig with broad beans, peas and black pudding... | 0:25:22 | 0:25:28 | |
If you'd put it on a white plate, it would have lost it for me. | 0:25:28 | 0:25:32 | |
When it came up on that board, it did everything it was supposed to. | 0:25:34 | 0:25:38 | |
The one thing that let it down was the mash. It was a little bit dry. | 0:25:38 | 0:25:42 | |
But when I tasted the pork... | 0:25:42 | 0:25:45 | |
..it was just great. | 0:25:46 | 0:25:49 | |
Phil, your pie, mash and liquor... | 0:25:49 | 0:25:53 | |
What can I say about that? It's a typical East End dish. | 0:25:53 | 0:25:57 | |
It's one of the dishes London and the South East is known for. | 0:25:57 | 0:26:01 | |
The feather blade on top was just a little bit chewy. | 0:26:01 | 0:26:05 | |
You need to work on that water bath a little bit more, but having said that, it was a pretty top-class pie. | 0:26:05 | 0:26:11 | |
Tom... Tom Kerridge, your roast hog, salt-baked potatoes and apple sauce... | 0:26:13 | 0:26:20 | |
I was worried about the amount of protein there. All I could see was pork and not too much vegetables. | 0:26:20 | 0:26:26 | |
But I've got to say, the amount of creativity and the fun element, I think for the challenge, | 0:26:26 | 0:26:32 | |
you've hit it absolutely on the money. | 0:26:32 | 0:26:36 | |
So we'll go down to the scoring. | 0:26:36 | 0:26:38 | |
Just two points separate you. | 0:26:38 | 0:26:40 | |
Tom Aikens, for your roast suckling pig, | 0:26:40 | 0:26:43 | |
I'm giving you... | 0:26:43 | 0:26:46 | |
..a nine out of ten. Well done. It was a great dish. | 0:26:48 | 0:26:52 | |
Phil, for your pie, mash and liquor, | 0:26:52 | 0:26:57 | |
I'm giving you... | 0:26:57 | 0:26:59 | |
..also a nine out of ten. | 0:27:00 | 0:27:03 | |
Tom Kerridge, | 0:27:03 | 0:27:05 | |
for your roast hog, | 0:27:05 | 0:27:08 | |
unfortunately... | 0:27:08 | 0:27:10 | |
..I've got to give you... | 0:27:12 | 0:27:14 | |
..my first ever ten out of ten. Well done, buddy. | 0:27:15 | 0:27:19 | |
That was a great dish. It's a big day tomorrow. | 0:27:19 | 0:27:23 | |
It's all to play for and someone's going home. | 0:27:23 | 0:27:27 | |
-See you tomorrow. -Thank you, chef. | 0:27:29 | 0:27:31 | |
-Well done, chaps. -That was an awesome dish. -Thank you. | 0:27:31 | 0:27:35 | |
So with three dishes down now, | 0:27:42 | 0:27:44 | |
Tom Kerridge is still in the lead with 27. | 0:27:44 | 0:27:48 | |
Tom Aikens is two points adrift, but holds on to second place with 25... | 0:27:48 | 0:27:52 | |
..while Phil is still right there in the mix with 24. | 0:27:53 | 0:27:58 | |
I've got a ten, thoroughly chuffed, but the other guys both got nines. | 0:27:58 | 0:28:03 | |
Maybe the pressure is on Tom Aikens to try and step away from me. He's got to match me now. | 0:28:03 | 0:28:09 | |
Am I going to let Phil take that point off me? No. | 0:28:09 | 0:28:12 | |
Tomorrow's dessert is Phil's last chance to wow Jason. | 0:28:12 | 0:28:17 | |
He'll need every trick in the book. | 0:28:17 | 0:28:19 | |
With all three chefs cooking first-class dishes, it's going to be close. | 0:28:19 | 0:28:24 | |
Everything is riding on this course. | 0:28:24 | 0:28:27 | |
Subtitles by Subtext for Red Bee Media Ltd 2011 | 0:28:42 | 0:28:46 | |
Email [email protected] | 0:28:46 | 0:28:49 |