Browse content similar to London and South East Dessert. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
It's D-Day on Great British Menu | 0:00:02 | 0:00:04 | |
for three cooking titans from London and the South East. | 0:00:04 | 0:00:08 | |
Tom Kerridge, Tom Aikens and Phil Thompson are all straining every sinew | 0:00:08 | 0:00:12 | |
for a chance to cook at the People's Banquet. | 0:00:12 | 0:00:16 | |
Three courses down with three Michelin-star holders in the kitchen it's still too close to call | 0:00:18 | 0:00:23 | |
for competition veteran Jason Atherton, scoring their dishes all week. | 0:00:23 | 0:00:27 | |
My life's been a nightmare, it's just been so difficult to judge this. | 0:00:27 | 0:00:32 | |
Each chef is absolutely on the top of their game. | 0:00:32 | 0:00:35 | |
Even a blinding 10 out of 10 for his main | 0:00:35 | 0:00:38 | |
has left reigning champ Tom Kerridge just 2 points in front on 27. | 0:00:38 | 0:00:42 | |
I'm happy to be where I am, but it's not a huge lead. | 0:00:42 | 0:00:45 | |
It's a tiny lead and it can turn around in a moment. | 0:00:45 | 0:00:49 | |
Hard man Tom Aikens is right behind him with 25, | 0:00:49 | 0:00:53 | |
and the newcomer Phil Thompson on 24. | 0:00:53 | 0:00:55 | |
Anything could happen in today's dessert course. | 0:00:55 | 0:00:58 | |
-Is this a dish you have work really quickly with, because, obviously, ice cream melts like that? -Yes. | 0:00:58 | 0:01:03 | |
With one chef going home today, will ultra-competitive Tom Aikens really reveal his softer side? | 0:01:03 | 0:01:09 | |
-One for you and one for you. -I didn't know you cared, chef! | 0:01:09 | 0:01:13 | |
Or is it just a double bluff? | 0:01:13 | 0:01:15 | |
I'm waiting for mine to squirt me in the face with water! | 0:01:15 | 0:01:19 | |
I think this dish is going to be the absolute nuts! | 0:01:19 | 0:01:22 | |
This year, the chefs have been challenged to go out and meet people | 0:01:33 | 0:01:36 | |
who unite their local communities using food. | 0:01:36 | 0:01:39 | |
It's an experience in itself, you know, and it brings people together. | 0:01:41 | 0:01:44 | |
If the chefs win a place at the banquet, these local heroes will be their guests of honour, | 0:01:44 | 0:01:49 | |
so the stakes are high. | 0:01:49 | 0:01:51 | |
All week, the competition has been fierce and, with the pressure on, will someone fail today? | 0:01:52 | 0:01:58 | |
Since the first day, it's just been climbing and climbing and climbing. | 0:01:58 | 0:02:02 | |
At some point, I expected one of them to slip up, but no-one has. It's incredible! | 0:02:02 | 0:02:06 | |
The first to enter the battle of the Michelin stars today is competition newcomer Phil Thompson | 0:02:11 | 0:02:17 | |
from Dagenham in Essex. After a tentative start, he's grown in confidence | 0:02:17 | 0:02:21 | |
and fully intends to win. | 0:02:21 | 0:02:23 | |
You want your food to go to the judges, you want your judges to taste it, | 0:02:23 | 0:02:27 | |
so if I fall at the last hurdle, I'll be gutted, absolutely gutted. | 0:02:27 | 0:02:31 | |
-Chef. -Hello, Phil. What have you got here? | 0:02:34 | 0:02:37 | |
Today we're making vanilla, mint and chocolate-layered Viennese ice cream. | 0:02:37 | 0:02:43 | |
-And the inspiration for this dish? -This is a treat. You know, for me, being a kid, | 0:02:43 | 0:02:47 | |
when your mum pulls out that frozen dessert from the freezer... | 0:02:47 | 0:02:50 | |
yeah, it puts a smile on your face, so it's a real treat. It's what I think of as a real treat. | 0:02:50 | 0:02:56 | |
-And you're going to do the Michelin-star version of it, right? -Hopefully do it justice. | 0:02:56 | 0:03:00 | |
So, what have you got here? | 0:03:00 | 0:03:01 | |
I've got some nice 70% chocolate crystals that we're going to temper and layer. | 0:03:01 | 0:03:06 | |
For the ice cream, I've got some nice fresh mint to infuse the milk and cream with. | 0:03:06 | 0:03:10 | |
-Also, you know, I want to give it that colour. -Yeah. -So I've got a little bit of mint extract there. | 0:03:10 | 0:03:15 | |
-Right. -And with the sugar I'm going to make some little mini candyfloss sticks. | 0:03:15 | 0:03:19 | |
-What gives it the wow factor? -The ice cream. Ice cream was a treat as a kid, | 0:03:19 | 0:03:22 | |
it was ice cream, it was chocolate... so the way I'm hopefully going to present this, | 0:03:22 | 0:03:26 | |
everyone can get involved and get stuck in. | 0:03:26 | 0:03:28 | |
So Phil's gone back to his childhood in Dagenham for this 1980s classic. | 0:03:28 | 0:03:34 | |
Is it a stroke of genius or a kitsch disaster waiting to happen? | 0:03:34 | 0:03:38 | |
How's he going to elevate this | 0:03:38 | 0:03:40 | |
to make this a stunning dish which is going to blow not only me away, | 0:03:40 | 0:03:45 | |
but 100 people dining at a banquet where they're going to stop what they're doing | 0:03:45 | 0:03:48 | |
and look at it and go, "Wow!"? | 0:03:48 | 0:03:50 | |
Michelin-star holder number two is Tom Kerridge. | 0:03:50 | 0:03:54 | |
Last year, mistakes with his desserts nearly cost him the banquet, | 0:03:54 | 0:03:58 | |
so he knows it has to be perfect today. | 0:03:58 | 0:04:01 | |
I'm here to prove a point and they're here to take points off me. | 0:04:01 | 0:04:04 | |
If Phil turns out today a banging, smacking dessert, he could definitely topple the Toms. | 0:04:04 | 0:04:11 | |
-So what are you cooking for us? -I am doing strawberries and cream PYO. | 0:04:15 | 0:04:21 | |
Pick Your Own! | 0:04:21 | 0:04:23 | |
-What have we got in there? -Tonka beans. -Tonka beans. | 0:04:23 | 0:04:26 | |
-How do you think they smell? -They're... -How would you describe them to people? | 0:04:26 | 0:04:29 | |
..a mixture of vanilla, coffee, cloves...very subtle, honey-like... comes from the same area as vanilla. | 0:04:29 | 0:04:36 | |
-I've gone with them, I'm doing strawberries and cream. -Then we've got a little bit of Atsina cress. | 0:04:36 | 0:04:40 | |
It tastes like sambuca. | 0:04:40 | 0:04:42 | |
Set cream, poached strawberries on the top, honey to make honeycomb | 0:04:42 | 0:04:46 | |
and a little bit of strawberry sorbet. | 0:04:46 | 0:04:49 | |
Inspiration for this dish, Tom, where's it come from? | 0:04:49 | 0:04:51 | |
Strawberry picking. I remembered it as being a big party, family kind of day out, lots of people there. | 0:04:51 | 0:04:57 | |
It's that whole smiling, fun thing that we're trying to get in here. | 0:04:57 | 0:05:00 | |
Tom's also hoping to bring back happy memories | 0:05:00 | 0:05:03 | |
with his simple dessert. | 0:05:03 | 0:05:05 | |
He's got some surprises up his sleeve | 0:05:05 | 0:05:07 | |
when it comes to presentation, | 0:05:07 | 0:05:08 | |
but will that be enough to make his dish fit for a banquet? | 0:05:08 | 0:05:12 | |
If it's too simple, it'll fall down. | 0:05:12 | 0:05:14 | |
He's got to make sure that it's not just a few strawberries, | 0:05:14 | 0:05:17 | |
a few flavoured herbs and a little bit of cream. | 0:05:17 | 0:05:20 | |
He's got to make sure that he balances his flavours absolutely on the money. | 0:05:20 | 0:05:25 | |
Our final Michelin-starred chef is Tom Aikens from London. | 0:05:25 | 0:05:30 | |
He hasn't quite managed to take the lead in this heat yet, | 0:05:30 | 0:05:32 | |
but he's confident that he's going all the way. | 0:05:32 | 0:05:35 | |
It's going to be an amazing banquet and I can't wait to be cooking there, | 0:05:35 | 0:05:38 | |
and everyone to be trying at least, I hope, one, two of my courses. | 0:05:38 | 0:05:43 | |
Very nice. | 0:05:47 | 0:05:49 | |
-They're for you, darling. -Oh, thank you. | 0:05:49 | 0:05:51 | |
-What are these for? -So basically what we're doing...we're doing a rhubarb-and-rose parfait... -Yeah. | 0:05:53 | 0:05:58 | |
..with a little bit of ginger, so they're being poached, | 0:05:58 | 0:06:00 | |
and a little bit of tapioca as well. | 0:06:00 | 0:06:03 | |
And then the presentation... it's definitely going to be a feast for the eyes. | 0:06:03 | 0:06:08 | |
-I should hope so. There's a lot of red going on here, a lot of colour... -Yeah. | 0:06:08 | 0:06:12 | |
And the inspiration behind this dish? What made you come up with this? | 0:06:12 | 0:06:15 | |
Well, I just think, you know, towards the end of the banquet, | 0:06:15 | 0:06:18 | |
you know, everyone's probably feeling a little bit sad and it's all going to be over... | 0:06:18 | 0:06:23 | |
whereas I'm going to come with a thunder force of wow! | 0:06:23 | 0:06:26 | |
How are you going to translate this into being a sharing dish where people can just see it | 0:06:26 | 0:06:30 | |
go past everybody at the banquet and then be shared out? | 0:06:30 | 0:06:33 | |
My mum always says, "Wait and see"! | 0:06:33 | 0:06:35 | |
After serving restaurant-style dishes earlier this week, | 0:06:36 | 0:06:40 | |
Tom's now going for spectacle with his rhubarb-and-rose baked Alaska. | 0:06:40 | 0:06:44 | |
And he seems to now get it, get the whole community spirit. | 0:06:44 | 0:06:47 | |
This is the People's Banquet, and Tom now seems to have the confidence to go on to this dessert | 0:06:47 | 0:06:53 | |
and maybe win, as long as he doesn't get too overconfident and slip up at the last hurdle. | 0:06:53 | 0:06:58 | |
In such a tight contest, | 0:07:04 | 0:07:07 | |
all the chefs know that one mistake from any of them could settle the issue. | 0:07:07 | 0:07:11 | |
But Tom Aikens who's started work on his rhubarb is as confident as ever and he's looking ahead. | 0:07:11 | 0:07:17 | |
Tom, what was it like last year to be in the final? | 0:07:17 | 0:07:21 | |
-To be at the banquet, you mean? -Yes. -It was an amazing thing. | 0:07:21 | 0:07:24 | |
It was an incredible experience. It's not one of the things that us as chefs are used to doing, | 0:07:24 | 0:07:29 | |
we're not banquet chefs, are we? We work in Michelin-starred restaurants. It was very hard work, | 0:07:29 | 0:07:34 | |
but it was a phenomenal experience, it was amazing. | 0:07:34 | 0:07:37 | |
The scores for the dessert could well decide who meets the judges tomorrow. | 0:07:37 | 0:07:41 | |
So Phil's concentrating hard on melting chocolate to create sheets | 0:07:41 | 0:07:46 | |
which he'll then layer on to a chocolate sponge base. | 0:07:46 | 0:07:48 | |
Tom Aikens is much more well-known than Phil, but they're both newcomers, | 0:07:49 | 0:07:54 | |
while Tom Kerridge had the benefit of experience coming into this week. | 0:07:54 | 0:07:58 | |
Did you think you had an advantage or you knew how hard it was going to be? | 0:07:58 | 0:08:01 | |
I'll be honest with you. I knew how hard this week was going to be, | 0:08:01 | 0:08:05 | |
and then when I knew who I was up against...you know, I think it made it even harder. | 0:08:05 | 0:08:10 | |
No-one knows who's through yet, it's gone all the way down to the dessert and there's a couple of points in it. | 0:08:10 | 0:08:14 | |
Any two could still go through. | 0:08:14 | 0:08:17 | |
It's Jason who'll be making that decision and he's keeping a close eye on all of them. | 0:08:17 | 0:08:22 | |
Everything's to play for. It's anybody's game. Whoever slips up today though is going home. | 0:08:25 | 0:08:30 | |
I've got to make sure I pick the best two chefs to go through, | 0:08:30 | 0:08:34 | |
and I've never had a competition this close. | 0:08:34 | 0:08:36 | |
They're all desperate to avoid a blunder, but Phil is struggling. | 0:08:38 | 0:08:42 | |
His ice cream must be soft enough to pipe into the mould, | 0:08:42 | 0:08:45 | |
but he's let it get too warm and it could spell disaster. | 0:08:45 | 0:08:49 | |
If the ice cream melts too much, Phil's vision of a retro spectacle could end up as a sloppy mess. | 0:08:51 | 0:08:57 | |
You know, there's ice cream melting all over the place, | 0:08:57 | 0:08:59 | |
you know, I'm getting into a right two and eight. | 0:08:59 | 0:09:02 | |
I just need to get my dessert built and in that blast chiller and I'm ready to serve. | 0:09:02 | 0:09:06 | |
-Hello, Phil. -Chef. -How are you getting on? | 0:09:06 | 0:09:08 | |
-All going to plan? -Yeah, so far, so good. | 0:09:08 | 0:09:11 | |
-Is this a dish you have work really quickly with, because, obviously, ice cream melts like that? -Yeah. | 0:09:12 | 0:09:17 | |
I've got my moulding out, ice tray... | 0:09:17 | 0:09:20 | |
yeah, one thing I'm quite concerned about is how quickly I can get this into the blast chiller to get set. | 0:09:20 | 0:09:27 | |
-It's all in the preparation. -How are you going to do this for 100 people? | 0:09:27 | 0:09:31 | |
You can make them up, and once they're in the freezer, they're in the freezer, | 0:09:31 | 0:09:35 | |
-and it's just a point of slicing them, putting the hundreds and thousands on the side... -Yeah. | 0:09:35 | 0:09:39 | |
And away you go. | 0:09:39 | 0:09:40 | |
Phil's putting on a brave face, | 0:09:40 | 0:09:42 | |
but everyone knows this is a serious setback, including Jason. | 0:09:42 | 0:09:46 | |
Phil's dessert... He looked like he had a bit of panic on his face. | 0:09:46 | 0:09:50 | |
I think he was maybe just trying to cover up a little bit from me. | 0:09:50 | 0:09:53 | |
When I examined it, it looked like it was going a little bit soft. | 0:09:53 | 0:09:56 | |
I just hope, and I really, really do hope, that Phil gets this nailed. | 0:09:56 | 0:10:00 | |
Tom Aikens' rhubarb-and-rose parfait by contrast is perfectly frozen. | 0:10:00 | 0:10:05 | |
But it's a measure of the pressure they're under | 0:10:05 | 0:10:08 | |
that even the usually unflappable Tom has made a mistake. | 0:10:08 | 0:10:12 | |
He's had to start again on his mini meringues after spoiling the first lot. | 0:10:12 | 0:10:17 | |
The second time you're doing meringues, what's happened? | 0:10:17 | 0:10:19 | |
Oh, I've...I overcooked the first ones. The temperature of the oven was too high. | 0:10:19 | 0:10:23 | |
I had to do them again. | 0:10:23 | 0:10:26 | |
So I'm just going to crisp these up. I've made a little rose sugar, so I'll just... | 0:10:26 | 0:10:31 | |
brown the dry petals down with some icing sugar... | 0:10:31 | 0:10:34 | |
and then these are going to be dried out and then I'll roll them in that afterwards | 0:10:34 | 0:10:38 | |
and they'll just be sprinkled over the final dish. | 0:10:38 | 0:10:40 | |
Phil's keeping a very close eye on Tom now. | 0:10:40 | 0:10:43 | |
With only 1 point between them, Phil stands to gain from any mistakes, | 0:10:43 | 0:10:47 | |
but no-one knows what bad boy Tom will pull out of the bag. | 0:10:47 | 0:10:52 | |
Is he going to go back to the first two courses and do something that's very classic | 0:10:52 | 0:10:56 | |
and, you know, it's him on a plate, | 0:10:56 | 0:10:58 | |
or is he going to stun us all and do something like he did with his main course and shock everyone? | 0:10:58 | 0:11:02 | |
Tom Kerridge is keeping his presentation quiet too. | 0:11:02 | 0:11:06 | |
He's confident in his dish, but he doesn't underrate his rivals. | 0:11:06 | 0:11:11 | |
Their desserts have got to be super-smashing and brilliant, | 0:11:11 | 0:11:14 | |
and they could do it, they're two very, very talented chefs, | 0:11:14 | 0:11:17 | |
so I've just got to make sure I'm ready for it. | 0:11:17 | 0:11:19 | |
His rivals are going all out to beat him, but Tom has earned their respect. | 0:11:19 | 0:11:24 | |
The way he's produced his past three courses, you know it's going to look awesome. | 0:11:24 | 0:11:28 | |
I can't wait to see what he's got up his sleeve. | 0:11:28 | 0:11:31 | |
Tom Aikens is planning to win, whatever the others come up with. | 0:11:31 | 0:11:34 | |
To make sure his dessert really was perfect to share, Tom decided to try out a prototype | 0:11:36 | 0:11:42 | |
on some experts. | 0:11:42 | 0:11:44 | |
Kids generally love desserts, so what better place to start than in a school full of kids? | 0:11:44 | 0:11:49 | |
He headed for East Sheen Primary School in West London, | 0:11:49 | 0:11:52 | |
where they take part in School Food Matters, | 0:11:52 | 0:11:55 | |
a scheme to promote healthy eating and food education. | 0:11:55 | 0:11:59 | |
The children grow their own produce and have weekly cookery classes. | 0:11:59 | 0:12:03 | |
Deputy head Helen Colbert is in charge of the scheme. | 0:12:03 | 0:12:07 | |
-All the children cook, it's part of the curriculum now. -Right. | 0:12:07 | 0:12:11 | |
And the parents come in and help the children, and it's very much a community kitchen. | 0:12:11 | 0:12:15 | |
And when you see the children in the kitchen cooking and the smiles on their faces | 0:12:15 | 0:12:20 | |
and how much they're enjoying... and finding out about what real food is all about, | 0:12:20 | 0:12:24 | |
it's just great. | 0:12:24 | 0:12:26 | |
Keen to see how the children benefit from the scheme, Tom's meeting a group of eight-year-olds | 0:12:26 | 0:12:32 | |
who are having a cookery lesson. | 0:12:32 | 0:12:34 | |
-We're peeling our vegetables and making a five-root soup. -Fantastic! | 0:12:34 | 0:12:37 | |
-What have you cooked before? -Omelette. -Omelette. | 0:12:37 | 0:12:41 | |
I've made toffee sauce before. | 0:12:41 | 0:12:43 | |
I've been a parent for about five years at East Sheen now, | 0:12:43 | 0:12:47 | |
and it's really nice to be able to come into the school and feel part of the community. | 0:12:47 | 0:12:50 | |
You know, things like cooking wouldn't happen if there wasn't the parent volunteers. | 0:12:50 | 0:12:55 | |
Tom's hoping the children can suggest how his rhubarb baked Alaska should look. | 0:12:55 | 0:12:59 | |
Rosa, what have you got there? | 0:13:00 | 0:13:02 | |
Well, orange lollipops and then I've got meringue bits around there... | 0:13:02 | 0:13:08 | |
and then I'm just going to put strawberries in the middle. | 0:13:08 | 0:13:11 | |
Lovely! Well done. | 0:13:11 | 0:13:12 | |
What have you got coming out of there? | 0:13:12 | 0:13:14 | |
A sparkler. | 0:13:14 | 0:13:15 | |
A sparkler? That would be a feast for the eyes, wouldn't it? | 0:13:15 | 0:13:19 | |
-Do you think it's going to be a winning dish? -Definitely. | 0:13:19 | 0:13:22 | |
Having take note of their ideas, Tom wants them to try the version he's brought along. | 0:13:24 | 0:13:28 | |
Dig in. | 0:13:29 | 0:13:31 | |
-There you go. -Yeah. | 0:13:31 | 0:13:34 | |
-So what do we think? -Yummy! | 0:13:34 | 0:13:36 | |
- Lovely! - Awesome! | 0:13:36 | 0:13:38 | |
This is very nice. | 0:13:38 | 0:13:40 | |
Yum! | 0:13:40 | 0:13:41 | |
Wow! | 0:13:42 | 0:13:43 | |
How many out of 10? | 0:13:43 | 0:13:45 | |
- 10. - 11! | 0:13:45 | 0:13:46 | |
- 11. - 100! | 0:13:46 | 0:13:48 | |
Instead of a cake for my birthday, I'm definitely going to ask my mum to make this. | 0:13:48 | 0:13:53 | |
I think we should give Tom a big clap because I think that's a very clever dish. | 0:13:53 | 0:13:58 | |
I wasn't expecting them to polish it off as much as they did, | 0:14:01 | 0:14:05 | |
but I would guess it just shows that it was a success. | 0:14:05 | 0:14:08 | |
Seeing this young community cooking together has hit a nerve with the coolest man in the kitchen. | 0:14:09 | 0:14:15 | |
I'd just like to thank both of you very much for the day. It's been absolutely amazing... | 0:14:15 | 0:14:18 | |
absolutely bowled over by their enthusiasm, and, of course, your enthusiasm. | 0:14:18 | 0:14:23 | |
So what I would like to propose, if one of my dishes does reach the banquet, | 0:14:23 | 0:14:27 | |
I would like to invite both of you. | 0:14:27 | 0:14:29 | |
-We'd love to go. Thank you. -Great. Thank you both very much indeed. -A pleasure. | 0:14:29 | 0:14:34 | |
Thank you. | 0:14:34 | 0:14:35 | |
Three world-class chefs from London and the South East are going all out | 0:14:40 | 0:14:45 | |
to make desserts fit for a People's Banquet. | 0:14:45 | 0:14:48 | |
Tom Kerridge is battling to hold on to the lead with his elaborate... | 0:14:48 | 0:14:51 | |
..and he's yet to reveal how he'll present it. | 0:14:53 | 0:14:56 | |
Despite an early slip-up, Tom Aikens is convinced his... | 0:14:56 | 0:14:58 | |
..will carry the day. | 0:15:02 | 0:15:05 | |
And Phil's confident his... | 0:15:05 | 0:15:07 | |
..will steal the show if it sets properly. | 0:15:09 | 0:15:12 | |
Jason Atherton is watching them closely. | 0:15:12 | 0:15:15 | |
His scores will decide which two chefs face the judges tomorrow. | 0:15:15 | 0:15:19 | |
And when I do make my decision, and I do have to make a decision to send one of these chefs home, | 0:15:19 | 0:15:24 | |
it's going to break my heart, because each single one of these chefs deserves to go through. | 0:15:24 | 0:15:28 | |
Tom Aikens is trying to score points with his technical skills and refined cookery... | 0:15:31 | 0:15:37 | |
..while Phil from Essex wants to make people smile with his dessert. | 0:15:38 | 0:15:42 | |
How are we doing, chief? This looks exciting! | 0:15:42 | 0:15:44 | |
This is my fun factor. | 0:15:44 | 0:15:46 | |
I wish I'd thought of this. | 0:15:46 | 0:15:48 | |
-Everyone likes candyfloss, chef. -Everyone loves candyfloss. | 0:15:48 | 0:15:51 | |
Anyone who doesn't like candyfloss, they've got a heart of stone, chef. | 0:15:51 | 0:15:55 | |
90% of people like it, 10% of people lie. | 0:15:55 | 0:15:58 | |
LAUGHTER Do you like candyfloss, chef? | 0:15:58 | 0:16:00 | |
I love it, I love it. | 0:16:00 | 0:16:02 | |
See? Even Tom Aikens has not got a heart of stone. | 0:16:02 | 0:16:04 | |
What he has got is a single-minded determination not to make any more mistakes | 0:16:04 | 0:16:09 | |
as he brings his dish together. | 0:16:09 | 0:16:11 | |
Phil's nervously unwrapping his dessert. | 0:16:12 | 0:16:15 | |
He's frozen it after his ice-cream disaster earlier. If it hasn't set, he's doomed. | 0:16:15 | 0:16:20 | |
How are we doing, Phil? Look at that! | 0:16:20 | 0:16:22 | |
I was expecting an ice-cream puddle on my bench when I took that mould away! | 0:16:22 | 0:16:28 | |
-She's a beauty! -Thank you very much. | 0:16:28 | 0:16:31 | |
That looks amazing, chef. | 0:16:32 | 0:16:33 | |
Phil's going to plate up first, so he'll set the standard the others have to beat. | 0:16:35 | 0:16:39 | |
He's raised the bar by having an icebox specially made, but he's still feeling the heat. | 0:16:39 | 0:16:45 | |
I'm still on tenterhooks. I mean, anyone can go home. | 0:16:45 | 0:16:49 | |
So, yeah, it's all still to play for. | 0:16:49 | 0:16:51 | |
Candyfloss arranged, he places his ice-cream dessert in pride of place. | 0:16:51 | 0:16:57 | |
Has he done enough to stay in the race? | 0:16:57 | 0:16:59 | |
-You happy? -Yeah. | 0:17:00 | 0:17:02 | |
Can you remind me of the inspiration? | 0:17:02 | 0:17:04 | |
For me, it just makes people remember about their childhood. | 0:17:04 | 0:17:09 | |
-Shall we go and taste it? -Yeah, let's. | 0:17:09 | 0:17:12 | |
Phil's dessert certainly looks like the family treat from his childhood, | 0:17:12 | 0:17:17 | |
but will it taste like a Michelin-starred dish fit for the People's Banquet? | 0:17:17 | 0:17:21 | |
So, Phil, you looked like you had a few problems in there. | 0:17:21 | 0:17:23 | |
Yeah, it was touch and go. | 0:17:23 | 0:17:25 | |
I'm doing ice cream as a dessert, I knew it was a risky move. | 0:17:25 | 0:17:28 | |
Makes a lovely crunch as you cut through it, through each layer. | 0:17:29 | 0:17:33 | |
-It looks amazing. -It does. -It's a stunning-looking dish. | 0:17:33 | 0:17:35 | |
Are you completely happy with the way it turned out? Are you happy with the texture of it? | 0:17:35 | 0:17:40 | |
It's just starting to melt. I could have put the plates in the freezer maybe, | 0:17:40 | 0:17:45 | |
but, yeah, it's nice and smooth, it's not iced. | 0:17:45 | 0:17:47 | |
I love the minty flavour. I think it's even the right colour. | 0:17:47 | 0:17:50 | |
-It's got that nice minty sort of mouthwash flavour... -Yeah. -Which is what you want. -Yeah, yeah. | 0:17:50 | 0:17:55 | |
-Do you think the mint's strong enough? -I don't want it to overpower. | 0:17:55 | 0:17:58 | |
Even if it is a beautiful flavour, the last thing I want to do is overpower it with the mint. | 0:17:58 | 0:18:02 | |
-Served on an icebox. -I know, it's cold as well. Very clever. | 0:18:02 | 0:18:06 | |
I'd worry if it was like a hot 30-degree day, but if it was a mild spring-summery day, | 0:18:06 | 0:18:12 | |
I mean that cool box could probably do the job. | 0:18:12 | 0:18:15 | |
You put a lot of thought and effort into that, the way you put the ice bed underneath, etc, etc. | 0:18:15 | 0:18:18 | |
Is this something that can be easily replicated for that amount of people? | 0:18:18 | 0:18:22 | |
Yeah, if that gets through to the banquet, you get a little bit messy, | 0:18:22 | 0:18:25 | |
but that's what this challenge is all about - it's sharing. | 0:18:25 | 0:18:29 | |
One point behind Tom Aikens, | 0:18:29 | 0:18:31 | |
a few points behind Tom Kerridge, | 0:18:31 | 0:18:34 | |
but I don't have to beat Tom Kerridge, I have to beat Tom Aikens to get there. | 0:18:34 | 0:18:37 | |
And Tom knows it! But he has a little more time to raise his game, | 0:18:37 | 0:18:42 | |
because Tom Kerridge is plating up next. | 0:18:42 | 0:18:45 | |
He's finally revealing his surprise presentation which he thinks will knock his rivals for six. | 0:18:45 | 0:18:51 | |
What have you got there, chef? | 0:18:51 | 0:18:52 | |
My dessert! | 0:18:52 | 0:18:54 | |
It's not grown yet! Strawberries and cream. | 0:18:54 | 0:18:57 | |
Chef, you kept sneaking off earlier. Is this where you've been going? | 0:18:57 | 0:19:01 | |
-I've been off to water my strawberry plants. -Tending to your strawberries! | 0:19:01 | 0:19:05 | |
-A bit of gardening. -Didn't know you had green fingers, chef. -It's the first time ever! | 0:19:05 | 0:19:10 | |
Having messed up his dessert last year, he's going for broke, | 0:19:12 | 0:19:15 | |
combining tonka cream, honeycomb, wine-vinegar jelly, liquorice meringue, | 0:19:15 | 0:19:20 | |
aniseed-flavoured cress and strawberry sorbet. | 0:19:20 | 0:19:23 | |
All the different flavours go into quirky strawberry pots | 0:19:23 | 0:19:27 | |
to be hidden amongst the leaves in his wooden crate. | 0:19:27 | 0:19:30 | |
And Tom can only hope that this time he's got it right. | 0:19:30 | 0:19:34 | |
TOM GROANS | 0:19:38 | 0:19:40 | |
There you are, chef! | 0:19:43 | 0:19:44 | |
-Pick your own. -Pick your own. | 0:19:44 | 0:19:47 | |
-You happy? -Yeah, love it. | 0:19:47 | 0:19:49 | |
Yeah, really pleased. All the elements in the little pot should be great. I'm very happy. | 0:19:49 | 0:19:53 | |
-Are they real strawberry plants? -Real strawberry plants growing in this box, | 0:19:53 | 0:19:57 | |
that, at some point, maybe by the time of the banquet, they might have some little strawberries on them. | 0:19:57 | 0:20:02 | |
Tom's taken his rustic style further than ever with this big presentation, | 0:20:03 | 0:20:08 | |
but has he gone too far this time? | 0:20:08 | 0:20:11 | |
-Pulled it out the bag again with the presentation. -He has. It looks pretty impressive, that's for sure. | 0:20:11 | 0:20:16 | |
-Another dish, another load of bells and whistles... -Yeah. | 0:20:16 | 0:20:20 | |
-But the bottom line is it's still got to taste good. -Absolutely! | 0:20:20 | 0:20:22 | |
-I'll go for the sorbet first. -I tried not to use too much sugar. | 0:20:22 | 0:20:25 | |
It's made with natural fruit, I made the puree, it's not bought in. | 0:20:25 | 0:20:28 | |
The tonka bean and the meringue is quite sweet, | 0:20:28 | 0:20:31 | |
so hopefully that's something that helps cut through it along with the jelly that's got vinegar in it. | 0:20:31 | 0:20:36 | |
-Do you think the tonka bean works with the strawberries? -Yeah, it's not too sweet. | 0:20:36 | 0:20:40 | |
-It's fantastic. -Yeah, it's lovely. | 0:20:40 | 0:20:42 | |
-And the jelly as well. -So he's got vinegar in the jelly? -Yeah. | 0:20:42 | 0:20:46 | |
He certainly has. | 0:20:46 | 0:20:48 | |
-Anything you would change? -If I could go back to the drawing board... | 0:20:48 | 0:20:51 | |
I don't know, maybe a touch more vinegar in the jelly, but, all in all, very happy with that. | 0:20:51 | 0:20:56 | |
I think it'll get people talking, it'll get people guessing every mouthful. "What can you taste?" | 0:20:56 | 0:21:01 | |
-He's nailed that one, hasn't he? -Yeah. | 0:21:01 | 0:21:03 | |
-It's going to be close, isn't it? -I hope so, chef, I hope so! | 0:21:03 | 0:21:07 | |
Even though he's pushed the boat out, he has no idea what Tom Aikens has up his sleeve. | 0:21:07 | 0:21:13 | |
Any minute now, one of those boys could smash me and beat me and I'm at the bottom of the pile, | 0:21:13 | 0:21:18 | |
so everything's gone and there's nothing more I can do. | 0:21:18 | 0:21:20 | |
Tom Aikens is determined not to be outdone. | 0:21:22 | 0:21:26 | |
His rivals are beginning to see why he had several Perspex cubes delivered yesterday. | 0:21:26 | 0:21:32 | |
-What you got going on here, chef? -A little rose garden. -Yeah? | 0:21:32 | 0:21:36 | |
Frozen rhubarb. | 0:21:36 | 0:21:38 | |
-Everyone's got green fingers. -I know! | 0:21:38 | 0:21:41 | |
They just give the whole smell factor to the dish. | 0:21:41 | 0:21:46 | |
As a chef whose reputation precedes him, Tom knows that the senses of smell and taste are closely linked. | 0:21:46 | 0:21:52 | |
-Have you had time to make a dessert? -No, it's a flower-arranging course. | 0:21:52 | 0:21:56 | |
A bit of weeding! | 0:21:56 | 0:21:57 | |
Jason can't help but be impressed by the presentation, can he? | 0:21:57 | 0:22:01 | |
Look at the effort in that. | 0:22:01 | 0:22:03 | |
One for you and one for you. | 0:22:03 | 0:22:05 | |
-Oh, thank you, chef! -I didn't know you cared, chef! | 0:22:05 | 0:22:07 | |
I'm waiting for mine to squirt me in the face with water! | 0:22:07 | 0:22:10 | |
Now Tom Aikens gets down to the serious business of winning! | 0:22:11 | 0:22:15 | |
The frozen parfait in his baked Alaska is covered in meringue and then browned. | 0:22:15 | 0:22:20 | |
It'll be served whole alongside individual bowls of rhubarb and rhubarb-flavoured tapioca, | 0:22:20 | 0:22:26 | |
jelly and marshmallow. | 0:22:26 | 0:22:28 | |
I think this dish is going to be the absolute nuts! | 0:22:28 | 0:22:30 | |
I don't think anyone is going to beat this dish. I'm confident, very confident. | 0:22:30 | 0:22:36 | |
Just as it looks like he's finished, Tom adds one final touch. | 0:22:36 | 0:22:41 | |
Well done, chef! | 0:22:48 | 0:22:49 | |
-Are you happy? -Yeah, very happy, yeah. Very happy. | 0:22:49 | 0:22:52 | |
-So, Tom, we'll just take a... -Little scoop. | 0:22:52 | 0:22:55 | |
-I told you I was getting the hang of this serving thing. -Exactly. -Pop that on. | 0:22:55 | 0:22:59 | |
-Ready? -Yeah. | 0:22:59 | 0:23:00 | |
Tom's gone for high style with his own take on baked Alaska. | 0:23:00 | 0:23:05 | |
But is this enough to get him through to cook for the judges? | 0:23:05 | 0:23:08 | |
-What do you think? -It's great. Look at it, it's amazing. | 0:23:08 | 0:23:12 | |
-You don't know whether you're in a florist's or a top patisserie, do you? -It's brilliant. | 0:23:12 | 0:23:17 | |
-Do you think this has got the sharing aspect? -Definitely. | 0:23:17 | 0:23:20 | |
The sharing element of it is everyone diving into the parfait, into the Alaska at the same time... | 0:23:20 | 0:23:26 | |
there's definitely that. Everyone will be fighting over it. | 0:23:26 | 0:23:29 | |
-Get in there, chief! -Let's. | 0:23:29 | 0:23:31 | |
-Bit by bit? -Yeah, there's a lot of bits. | 0:23:31 | 0:23:33 | |
There's a lot of elements on that plate. Do you think they deserve their space there? | 0:23:33 | 0:23:38 | |
Maybe what I would do is lose the meringue, | 0:23:38 | 0:23:40 | |
because there's already meringue on the dish. | 0:23:40 | 0:23:43 | |
The rhubarb's nice. | 0:23:43 | 0:23:44 | |
-Yeah, the rhubarb's lovely, still got a nice crunch to it. -Yeah, it's not bitter. | 0:23:44 | 0:23:49 | |
It's not too sweet either. Rose and rhubarb, they're beautiful combinations, | 0:23:49 | 0:23:53 | |
and that tastes fantastic! | 0:23:53 | 0:23:55 | |
-Do you think it's too sweet? -No, I don't. | 0:23:55 | 0:23:57 | |
The rhubarb batons and the strips, I've left a little bit sour, | 0:23:57 | 0:24:04 | |
so the sourness of the rhubarb, I think with the component of the sweet meringue works really well. | 0:24:04 | 0:24:09 | |
If there's anything I could say that would be a criticism of that dish... | 0:24:09 | 0:24:13 | |
is that I don't think it needs the tapioca. | 0:24:13 | 0:24:16 | |
It's very hit or miss tapioca, isn't it? | 0:24:16 | 0:24:18 | |
I was very, very happy with the dish, really happy. | 0:24:18 | 0:24:21 | |
There weren't any mistakes, | 0:24:21 | 0:24:23 | |
so I think, overall, I'm looking for good points from Jason. | 0:24:23 | 0:24:29 | |
But will he get them? | 0:24:31 | 0:24:32 | |
Having tasted all the desserts, Jason needs time to think. | 0:24:32 | 0:24:38 | |
I want to be in that final. | 0:24:38 | 0:24:40 | |
I want to be in Friday, you know, against whoever it's going to be, and, you know, cook for the judges. | 0:24:40 | 0:24:47 | |
Hopefully, I'll get the score that I need to take me through. | 0:24:47 | 0:24:49 | |
Er...but, you know, it's nervous times now. | 0:24:49 | 0:24:53 | |
I am not excited to find out what's going on, because it might be a crushing disastrous blow, | 0:24:53 | 0:24:58 | |
he might have hated my dessert, so very nervous. I'll be glad when he's read them scores out. | 0:24:58 | 0:25:04 | |
After what feels like an age, Jason's made up his mind. | 0:25:05 | 0:25:10 | |
As you know, only two chefs can through tomorrow | 0:25:11 | 0:25:15 | |
to cook for the judges at the Great British Menu. | 0:25:15 | 0:25:18 | |
Phil, your vanilla, mint and chocolate-layered Viennese ice cream with vanilla candyfloss... | 0:25:19 | 0:25:25 | |
Whilst your ice cream was good... | 0:25:25 | 0:25:29 | |
it was just an ice cream. | 0:25:29 | 0:25:31 | |
The vanilla was a little bit strong for the mint. | 0:25:32 | 0:25:35 | |
It overpowered it a little bit, | 0:25:35 | 0:25:37 | |
but I asked myself did it have the wow factor? | 0:25:37 | 0:25:40 | |
Tom Kerridge, your strawberries and cream PYO, or Pick Your Own... | 0:25:40 | 0:25:46 | |
Was the cream a little bit too sweet? You know, I had to ask myself that question. | 0:25:47 | 0:25:52 | |
But then the way you'd taken the brief and put it all in a box... | 0:25:52 | 0:25:57 | |
that could quite easily have been cheesy, but in the right hands it was very clever. | 0:25:57 | 0:26:02 | |
Tom Aikens, your rhubarb-and-rose parfait with rhubarb tapioca... | 0:26:02 | 0:26:07 | |
The presentation, you'd obviously been watching what was going on for a couple of days, | 0:26:08 | 0:26:12 | |
got your special delivery... Can you do that for 100 people? | 0:26:12 | 0:26:16 | |
Soon as I watched you plate up in the bowls, I saw lots going on. | 0:26:16 | 0:26:20 | |
Would Tom need a brigade of ten chefs to do that or would he be able to do that with a couple? | 0:26:20 | 0:26:25 | |
Three really good dishes. And, as you know, only two people go through. | 0:26:25 | 0:26:30 | |
And it breaks my heart this bit, it really does. | 0:26:30 | 0:26:32 | |
With a score of 9 out of 10 for their dessert | 0:26:38 | 0:26:43 | |
and making them the chef with the highest total score for this week... is... | 0:26:43 | 0:26:48 | |
-..Tom Kerridge. Well done, Tom. Well done, mate. -Thank you. | 0:26:50 | 0:26:55 | |
Phil... | 0:26:58 | 0:26:59 | |
..for your ice cream... | 0:27:00 | 0:27:02 | |
..I'll give you 7 points. | 0:27:04 | 0:27:05 | |
Tom... | 0:27:07 | 0:27:09 | |
I gave your rhubarb-and-rose parfait... | 0:27:09 | 0:27:11 | |
7 points. | 0:27:15 | 0:27:16 | |
Which means, Tom, you've gone through by 1 point. | 0:27:18 | 0:27:22 | |
Phil, commiserations. | 0:27:23 | 0:27:26 | |
I'm gutted for you, mate. | 0:27:26 | 0:27:28 | |
Congratulations to the two Toms. | 0:27:29 | 0:27:31 | |
-You're going to battle with the judges tomorrow. -Thank you very much. -May the best chef win! | 0:27:31 | 0:27:35 | |
-Well done, chief. -Thank you, Phil. Very sorry, chief. | 0:27:35 | 0:27:39 | |
- Well done, chef! Well done. - On the playing field. | 0:27:39 | 0:27:42 | |
So Tom Kerridge romped home to win with a total of 36 points, | 0:27:43 | 0:27:47 | |
Tom Aikens just held on to 2nd place with 32, | 0:27:47 | 0:27:51 | |
and Phil was very unlucky to leave the competition | 0:27:51 | 0:27:54 | |
with 31 points. | 0:27:54 | 0:27:57 | |
To fall at the final hurdle, you know, I'm absolutely gutted... | 0:27:57 | 0:28:00 | |
I didn't want to go home on Thursday, but someone has to. | 0:28:00 | 0:28:03 | |
Tomorrow, the two Toms will be going head to head in a fight to the finish. | 0:28:03 | 0:28:08 | |
It's been a massive, massive week, and it's going to be a huge day tomorrow. | 0:28:08 | 0:28:12 | |
I think it's going to be a clash of the titans. | 0:28:12 | 0:28:14 | |
The judges will be holding court and they won't be holding back | 0:28:14 | 0:28:18 | |
as one Tom hits the jackpot... | 0:28:18 | 0:28:20 | |
It is a dish to share | 0:28:20 | 0:28:21 | |
and I think it would cause an enormous amount of entertainment at the People's Banquet. | 0:28:21 | 0:28:25 | |
..while the other hits the canvas. | 0:28:25 | 0:28:28 | |
Do you know what? I don't like it. | 0:28:28 | 0:28:30 | |
I think it's absolutely dreadful. | 0:28:30 | 0:28:33 | |
Subtitles by Red Bee Media Ltd | 0:28:37 | 0:28:41 | |
E-mail [email protected] | 0:28:41 | 0:28:45 |