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It's judgement day on Great British Menu. | 0:00:01 | 0:00:05 | |
The fight for London and the South East has been a clash of the titans | 0:00:05 | 0:00:09 | |
with three Michelin-star holders vying to cook at the People's Banquet. | 0:00:09 | 0:00:14 | |
So far there's been defeat. | 0:00:17 | 0:00:19 | |
Phil, commiserations. | 0:00:20 | 0:00:22 | |
I'm gutted for you, mate. | 0:00:22 | 0:00:24 | |
Now brace yourselves | 0:00:24 | 0:00:25 | |
for one of the biggest ever Great British Menu battles. | 0:00:25 | 0:00:28 | |
-Gave you a run for your money. -Good luck. | 0:00:28 | 0:00:30 | |
-I've been trained by the master. -Scored 9 for my dessert yesterday, Chef Aikens. | 0:00:30 | 0:00:34 | |
-It's lucky I'm a calm man, yeah? -I recognise that copper pan. | 0:00:34 | 0:00:37 | |
-I used it last year on a winning dish. -I'm going to win this year. | 0:00:37 | 0:00:41 | |
Today Tom Aikens and Tom Kerridge cook for the judges, | 0:00:41 | 0:00:44 | |
who are also on fighting form. | 0:00:44 | 0:00:46 | |
Mmm! | 0:00:46 | 0:00:47 | |
I think it's absolutely dreadful. | 0:00:47 | 0:00:49 | |
Only one can go through to next week's final. | 0:00:49 | 0:00:52 | |
I'm not here for the banter. | 0:00:52 | 0:00:54 | |
I want to win, and I want to remain London and South East champion. | 0:00:54 | 0:00:57 | |
-I'm definitely going to whup his -BLEEP -on this one. | 0:00:57 | 0:01:00 | |
Bring it on! | 0:01:00 | 0:01:02 | |
-Good morning, chef. -Good morning. | 0:01:11 | 0:01:14 | |
The formidable Tom Aikens and returning champion Tom Kerridge | 0:01:14 | 0:01:17 | |
have been fierce rivals all week. | 0:01:17 | 0:01:19 | |
Good luck, chef. You're going to need it. | 0:01:19 | 0:01:21 | |
Oh, really? So are you. | 0:01:21 | 0:01:23 | |
Although they have quite different styles, | 0:01:23 | 0:01:26 | |
the two Toms are evenly matched. | 0:01:26 | 0:01:28 | |
We're both very good cooks, both very determined. | 0:01:28 | 0:01:32 | |
He won last year. I want to be this year's winner. | 0:01:32 | 0:01:34 | |
But Tom Kerridge has every intention of holding onto his title | 0:01:34 | 0:01:38 | |
and getting to the banquet again. | 0:01:38 | 0:01:40 | |
He's constantly striving to be the best to try and take my crown. | 0:01:40 | 0:01:43 | |
But I'm going to try my best not to let him. | 0:01:43 | 0:01:46 | |
Our judges, Oliver Peyton, Prue Leith and Matthew Fort, | 0:01:46 | 0:01:49 | |
won't know who's cooked what or which dishes make up each menu | 0:01:49 | 0:01:53 | |
until after they've scrutinised every course. | 0:01:53 | 0:01:55 | |
And they have high expectations. | 0:01:55 | 0:01:58 | |
This competition between the two | 0:01:58 | 0:02:00 | |
is undoubtedly the most competitive of the competition so far. | 0:02:00 | 0:02:04 | |
I think of Tom Aikens as the most competitive chef. | 0:02:04 | 0:02:06 | |
I think he has a more nakedly competitive streak. | 0:02:06 | 0:02:09 | |
Tom Kerridge manages, I think, to hide his natural competitiveness. | 0:02:09 | 0:02:13 | |
You've hit the nail on the head, | 0:02:13 | 0:02:15 | |
because you can't be that good and not be competitive. | 0:02:15 | 0:02:18 | |
As we come to the end of the heats, | 0:02:18 | 0:02:20 | |
what I remember from other competitions is | 0:02:20 | 0:02:23 | |
there's always stand-out dishes, always memories. | 0:02:23 | 0:02:26 | |
What I want from these guys today is memories. | 0:02:26 | 0:02:28 | |
Tom Aikens has sprung a series of surprises during the week | 0:02:32 | 0:02:35 | |
in a bid to gain an advantage. | 0:02:35 | 0:02:38 | |
Tom Kerridge, who stuck to his original game plan, | 0:02:38 | 0:02:41 | |
wants to know if there will be any more today. | 0:02:41 | 0:02:43 | |
-Any changes? -There may be something up my sleeve. | 0:02:43 | 0:02:46 | |
-Oh, a couple of tricks up your sleeve. -Exactly. | 0:02:46 | 0:02:49 | |
Is that what you need to win? A couple of tricks? HE CACKLES | 0:02:49 | 0:02:52 | |
Watch out. | 0:02:52 | 0:02:54 | |
One dish Tom Aikens hasn't changed | 0:02:56 | 0:02:58 | |
is his sophisticated consomme, | 0:02:58 | 0:03:01 | |
which will be the first dish the judges taste today. | 0:03:01 | 0:03:04 | |
Tom Kerridge is also serving a soup. | 0:03:04 | 0:03:06 | |
His much more rustic lamb broth | 0:03:06 | 0:03:08 | |
is designed for sharing, | 0:03:08 | 0:03:10 | |
a part of the brief he thinks his rival neglected at first. | 0:03:10 | 0:03:14 | |
Have you had fun thinking of these dishes, chef? | 0:03:14 | 0:03:18 | |
I did, yes. And, as you've seen, I've tweaked a few during the week. | 0:03:18 | 0:03:22 | |
Think you got the idea of the challenge wrong and had to rethink? | 0:03:22 | 0:03:26 | |
-I wouldn't say wrong, but I just... -Just a little off mark. | 0:03:26 | 0:03:29 | |
Mr Aikens isn't rising to that one. | 0:03:30 | 0:03:33 | |
I did really like your soup, Tom. | 0:03:34 | 0:03:36 | |
-Whether it was better than mine, we'll have to see. -That's it. | 0:03:36 | 0:03:41 | |
The scores have been very close, so really | 0:03:41 | 0:03:45 | |
it's going to be down to who makes the mistakes, | 0:03:45 | 0:03:47 | |
and I don't intend on making any. | 0:03:47 | 0:03:49 | |
Tom Aikens is a seasoned competitor. | 0:03:49 | 0:03:52 | |
When Tom Kerridge joined the exclusive Michelin-star club five years ago, | 0:03:52 | 0:03:57 | |
his rival, Tom Aikens, had already been a member for ten years. | 0:03:57 | 0:04:00 | |
But that won't influence the judges. | 0:04:00 | 0:04:03 | |
Tom Aikens starts to plate up with a medley of vegetables. | 0:04:03 | 0:04:06 | |
He now adds a quail drumstick, two poached eggs and a breast. | 0:04:06 | 0:04:09 | |
The consomme will be added at the table. | 0:04:09 | 0:04:12 | |
And Tom's done. | 0:04:12 | 0:04:14 | |
OK. Away we go. | 0:04:19 | 0:04:20 | |
The judges will be definitely impressed with my first course. | 0:04:22 | 0:04:25 | |
I'm happy with the way things are going. | 0:04:25 | 0:04:27 | |
Will Tom's refined consomme meet the approval of the gourmet judges? | 0:04:28 | 0:04:33 | |
Gosh, look at the clarity of that stock. Isn't that amazing? | 0:04:33 | 0:04:37 | |
-MATTHEW: -The smell is delicious. | 0:04:37 | 0:04:40 | |
-Is it quail? -I would think so, yes. | 0:04:40 | 0:04:42 | |
-All exquisitely made. -Yeah. The broth is sensational. | 0:04:42 | 0:04:46 | |
Mmm! | 0:04:46 | 0:04:48 | |
-God, that's good. -Mm. -Mm. | 0:04:49 | 0:04:53 | |
The little meatball is herbal and light. | 0:04:53 | 0:04:56 | |
I think that's one of the better quail dishes I've ever had. | 0:04:56 | 0:04:59 | |
A really beautiful, delicate, finely balanced piece of cooking. | 0:04:59 | 0:05:03 | |
But there is a brief. It is a party. | 0:05:03 | 0:05:05 | |
I don't think the dish will work. | 0:05:05 | 0:05:07 | |
If I sat down in a restaurant to have this, I'd be extremely happy. | 0:05:07 | 0:05:11 | |
If I were, on the other hand, stretched out at a table of 100 people at a street party, | 0:05:11 | 0:05:16 | |
I'd think maybe I'd come to the wrong place. | 0:05:16 | 0:05:18 | |
Are we really going to deny 100 people having this dish? | 0:05:18 | 0:05:23 | |
-This is such a treat! -Mm. | 0:05:23 | 0:05:26 | |
-And we get to eat it and they don't. Tough! -PRUE LAUGHS | 0:05:26 | 0:05:29 | |
This is a wonderful dish for me but not for the People's Banquet. | 0:05:29 | 0:05:33 | |
So the judges liked it but don't think it's right for the occasion. | 0:05:33 | 0:05:37 | |
This could be Tom Kerridge's chance to seize an early lead | 0:05:39 | 0:05:43 | |
with his starter, which is spring lamb broth. | 0:05:43 | 0:05:46 | |
It's designed with an element of surprise | 0:05:46 | 0:05:48 | |
but didn't work perfectly earlier in the week. | 0:05:48 | 0:05:52 | |
What's going on here, Tom? | 0:05:52 | 0:05:54 | |
I am putting a puff pastry lid on top of my lamb broth. | 0:05:54 | 0:05:57 | |
-Question for you. -Yeah? -It's going to rise this time, is it? | 0:05:57 | 0:06:01 | |
If it does, it'll get 10 out of 10 rather than 9. | 0:06:01 | 0:06:04 | |
HE LAUGHS | 0:06:04 | 0:06:05 | |
-Do you think you can make those points up today? -No two ways about it, chef. | 0:06:08 | 0:06:12 | |
-I'm a fighter. -I'll just have to start scoring all 10s. | 0:06:12 | 0:06:15 | |
Gave you a run for your money, yeah? | 0:06:15 | 0:06:18 | |
The competition is cranking up already, | 0:06:21 | 0:06:24 | |
and they're only on the starter! | 0:06:24 | 0:06:26 | |
Although Tom's broth sounds simple, | 0:06:26 | 0:06:28 | |
he needs to carefully balance the flavours and seasoning. | 0:06:28 | 0:06:32 | |
Are you happy with the amount of chilli? | 0:06:32 | 0:06:35 | |
I seem to have been able to get the balance right | 0:06:35 | 0:06:38 | |
and hopefully the judges will like it. | 0:06:38 | 0:06:40 | |
OK. Coming through. | 0:06:40 | 0:06:42 | |
But disaster's struck again. The pastry's flat. | 0:06:42 | 0:06:46 | |
Will it let him down in the eyes of the judges? | 0:06:46 | 0:06:49 | |
Yo-ho-ho. | 0:06:51 | 0:06:53 | |
-This does look like a feast. -It does. | 0:06:53 | 0:06:55 | |
This is the sort of thing which I did envisage. | 0:06:55 | 0:06:57 | |
Down we go through the crust. | 0:06:57 | 0:07:00 | |
-Soggy crust. -Soggy crust, but we all love a bit of soggy crust. | 0:07:01 | 0:07:05 | |
Looking at that, it's actually lamb. | 0:07:05 | 0:07:07 | |
-It's lamb? -Lamb! There we go. | 0:07:07 | 0:07:09 | |
Thank you. Oh, my goodness! That is a lot. | 0:07:09 | 0:07:12 | |
-I just love the slight spiciness to it. -Very spicy. | 0:07:12 | 0:07:16 | |
-A bit of a tonsil-tickler, frankly, the chilli. -The chilli, yeah. | 0:07:16 | 0:07:20 | |
Lots of little nuggets of vegetable and meat and sweetbread and skin. | 0:07:20 | 0:07:26 | |
Although I think it really works as a taste, | 0:07:26 | 0:07:28 | |
I think it's really tipping it into quite a heavy dish. | 0:07:28 | 0:07:31 | |
You are actually made to go and share this dish out. | 0:07:31 | 0:07:35 | |
You have to cut through the top. There's a bit of drama, excitement. | 0:07:35 | 0:07:38 | |
"What's inside?" Like unwrapping a parcel. Then you have to share it out. | 0:07:38 | 0:07:42 | |
Could you eat another three courses? | 0:07:42 | 0:07:44 | |
I'm not asking you, Matthew. I know you will say yes. | 0:07:44 | 0:07:48 | |
But most people would find it a struggle. | 0:07:48 | 0:07:50 | |
So a lot of positives there, but reservations, too. | 0:07:50 | 0:07:54 | |
That means there's no clear leader going into the fish course, | 0:07:57 | 0:08:00 | |
which they drew earlier in the week. | 0:08:00 | 0:08:03 | |
Tom Aikens is adapting his presentation | 0:08:03 | 0:08:06 | |
to make it more suitable for a street party. | 0:08:06 | 0:08:08 | |
He's serving his monkfish on a wood-and-marble stand | 0:08:08 | 0:08:11 | |
so it can be carved at the table. | 0:08:11 | 0:08:13 | |
And Tom Kerridge has noticed that it's not the only change he's made. | 0:08:13 | 0:08:17 | |
-I can see a lovely little copper pan over there, chef. -Aye! | 0:08:17 | 0:08:22 | |
-I recognise that copper pan. -You do, do you? -Yeah. | 0:08:22 | 0:08:24 | |
I used it last year on a winning dish. | 0:08:24 | 0:08:27 | |
Really? I'm going to win this year. It'll stay with the winning person. | 0:08:27 | 0:08:32 | |
-Your copper pan this year. -Exactly. | 0:08:32 | 0:08:35 | |
Tom Aikens is looking confident. | 0:08:36 | 0:08:39 | |
Is there anything his rival can do to unsettle him? | 0:08:39 | 0:08:42 | |
-Apparently, the judges don't like being kept waiting, chef. -Yeah. | 0:08:42 | 0:08:46 | |
I know you're trying to pressurise me, Tom. | 0:08:46 | 0:08:48 | |
Chef, I'm only pointing out | 0:08:48 | 0:08:50 | |
that judges don't like being kept waiting, and I'm sure... | 0:08:50 | 0:08:55 | |
you don't want to keep them waiting. | 0:08:55 | 0:08:57 | |
But Tom's ready. | 0:08:57 | 0:08:59 | |
The asparagus tips and strips are served with a morel mushroom sauce | 0:08:59 | 0:09:03 | |
and the monkfish poached and rolled in morel powder. | 0:09:03 | 0:09:07 | |
-That looks phenomenal, chef. -Thank you. | 0:09:07 | 0:09:09 | |
-But it would do in the winning copper pans. -Yes, it would, Mr Kerridge. | 0:09:09 | 0:09:14 | |
TOM K CHUCKLES | 0:09:14 | 0:09:15 | |
OK. | 0:09:15 | 0:09:17 | |
Will Tom Aikens' carve-at-the-table monkfish impress the judges? | 0:09:18 | 0:09:22 | |
You're joking, right? | 0:09:26 | 0:09:27 | |
-You're going to do this for 100 people? -I don't know. | 0:09:27 | 0:09:30 | |
I just think it's a complete and utter waste of time. | 0:09:30 | 0:09:33 | |
It's a restaurant dish that's masquerading | 0:09:33 | 0:09:36 | |
-as some sort of pretence at... -Sharing. | 0:09:36 | 0:09:39 | |
..at interaction. | 0:09:39 | 0:09:40 | |
I must say I think you're being peculiarly joyless here. | 0:09:40 | 0:09:44 | |
I think this is a lot of fun and people will enjoy doing it. | 0:09:44 | 0:09:47 | |
It's easier to carve a bit of monkfish | 0:09:47 | 0:09:49 | |
than a bit of chicken, for example. | 0:09:49 | 0:09:51 | |
You're too quick off the mark. | 0:09:51 | 0:09:54 | |
This is a sort of classic, meaty spring dish. | 0:09:54 | 0:09:57 | |
We're got spring morels, spring asparagus, | 0:09:57 | 0:10:00 | |
lovely monkfish. | 0:10:00 | 0:10:02 | |
-That sauce is delicious. -It is, isn't it? | 0:10:02 | 0:10:04 | |
I can hear Oliver's mind whirring up into a frenzy of denunciation. | 0:10:04 | 0:10:09 | |
I just don't get it. I don't get it. | 0:10:09 | 0:10:11 | |
-It's... it's posh restaurant food. -What don't you get? | 0:10:11 | 0:10:15 | |
Cooking monkfish on the bone, taking it to a table, | 0:10:15 | 0:10:18 | |
cutting it in front of people is just ridiculous. | 0:10:18 | 0:10:20 | |
-More so than carving a chicken? -It's completely different. | 0:10:20 | 0:10:24 | |
-Answer the question. -Let me tell you why. | 0:10:24 | 0:10:26 | |
Fish, in individual portions like that, get colder a lot quicker. | 0:10:26 | 0:10:31 | |
Chicken you can leave sitting for ten minutes and not worry. | 0:10:31 | 0:10:34 | |
This is just a restaurant dish that has been slightly deconstructed. | 0:10:34 | 0:10:37 | |
It's very nice cooking. I'm not against the cooking. | 0:10:37 | 0:10:40 | |
-Oh! You found something to say in its favour! -I know, but it's just wrong. | 0:10:40 | 0:10:45 | |
I think Oliver has a point. | 0:10:45 | 0:10:47 | |
-What? -I don't think it's wonderful. | 0:10:47 | 0:10:50 | |
I'm a simple bloke. I want to know if it tastes good and feels good. And actually, it does. | 0:10:50 | 0:10:55 | |
Some doubts, then, about the practicality for the banquet. | 0:10:55 | 0:10:58 | |
But they're loving his food. | 0:10:58 | 0:11:00 | |
Back in the kitchen, Tom Kerridge is trying to concentrate on HIS fish course, | 0:11:01 | 0:11:05 | |
but his adversary can't resist trying to wind him up. | 0:11:05 | 0:11:08 | |
So, Tom... | 0:11:08 | 0:11:10 | |
-Yes, Tom? -What's it like cooking at a banquet? | 0:11:10 | 0:11:14 | |
-I just want some pointers from you because I'm going to be on there. -TOM K LAUGHS | 0:11:14 | 0:11:18 | |
Tom's laid a base of onion, kohlrabi and caraway seed on brioche buns | 0:11:18 | 0:11:22 | |
and now adds his specially made cheese slices | 0:11:22 | 0:11:25 | |
to his lobster and mackerel burgers. | 0:11:25 | 0:11:27 | |
-You look very busy over there, yeah? -I'm... | 0:11:27 | 0:11:31 | |
-You look like you're -BLEEP -busting a gut over there, man. | 0:11:31 | 0:11:35 | |
I've learnt from last year. That's why I've made my dishes a little simpler. | 0:11:35 | 0:11:39 | |
As you can see, you're the one running round, while my burgers are ready to go. | 0:11:39 | 0:11:43 | |
Cool, calm, collected Kerridge. | 0:11:43 | 0:11:46 | |
It doesn't look like a gourmet dish, | 0:11:46 | 0:11:49 | |
but Tom thinks that delivering lobster thermidor in a burger bun | 0:11:49 | 0:11:53 | |
is the kind of fun idea the judges may be looking for. | 0:11:53 | 0:11:56 | |
A final patriotic touch, and Tom's done. | 0:11:56 | 0:11:59 | |
Good luck. Don't drop them. | 0:12:02 | 0:12:04 | |
Would I be worried about that against my dish? I don't think so. | 0:12:04 | 0:12:08 | |
Will the judges think that this humble-looking dish is on the money? | 0:12:08 | 0:12:13 | |
-PRUE CHUCKLES -Well, that's... a declaration of nationality. | 0:12:13 | 0:12:17 | |
-It's a lobster burger! -I love it. -Shall I help myself to one? | 0:12:20 | 0:12:24 | |
I'm not sure I want the cheese. | 0:12:26 | 0:12:28 | |
-Do we want the cheese in there? -No. | 0:12:28 | 0:12:31 | |
It's far sweeter than I expected. | 0:12:31 | 0:12:33 | |
I think this is proper party food. | 0:12:33 | 0:12:35 | |
It's not the most amazing, quality thing I've ever eaten but it's fun. | 0:12:35 | 0:12:39 | |
I agree with you on the fun part. | 0:12:39 | 0:12:41 | |
I think it needs a lot of work doing on it. | 0:12:41 | 0:12:43 | |
Brioche bun? | 0:12:43 | 0:12:45 | |
That yeasty sweetness doesn't go well with lobster, in my mind. | 0:12:45 | 0:12:48 | |
I don't think this really works. | 0:12:48 | 0:12:50 | |
I love the idea, and I got really excited when I saw it coming in, | 0:12:50 | 0:12:55 | |
but I think it's too heavy, | 0:12:55 | 0:12:57 | |
the sauce is too strong, it's quite dull to eat. | 0:12:57 | 0:13:01 | |
Visually, fantastically exciting. Gastronomically... | 0:13:01 | 0:13:04 | |
We're all agreed! Can you believe that? | 0:13:04 | 0:13:06 | |
After the last course, I was beginning to have my doubts. | 0:13:06 | 0:13:09 | |
But I'm glad to see he's seen the light on this occasion. | 0:13:09 | 0:13:12 | |
So no top marks for Tom with that one. | 0:13:12 | 0:13:16 | |
The chefs don't know how their dishes are going down. | 0:13:19 | 0:13:22 | |
All they can do is cook well and believe in their food. | 0:13:22 | 0:13:25 | |
I'd definitely back my main course. I think it's the winner. | 0:13:25 | 0:13:29 | |
Always back winners. | 0:13:29 | 0:13:30 | |
He'll do everything in his power to beat me. | 0:13:30 | 0:13:32 | |
I cannot rest on my laurels. | 0:13:32 | 0:13:34 | |
At the halfway stage, | 0:13:36 | 0:13:38 | |
both chefs are hoping the main course will go their way. | 0:13:38 | 0:13:41 | |
Tom Kerridge is plating up first | 0:13:41 | 0:13:43 | |
with his roast pork, salt crust potatoes and apple sauce. | 0:13:43 | 0:13:48 | |
He's already cooked the belly and now wants to crisp it up. | 0:13:48 | 0:13:51 | |
But his rival is making it hard to concentrate. | 0:13:51 | 0:13:55 | |
HE CHOPS | 0:13:56 | 0:13:58 | |
-Banging around, Mr Aikens? -Yeah, you know me, man. | 0:13:58 | 0:14:01 | |
Oh, hello. What have we got going on in there, chef? | 0:14:01 | 0:14:05 | |
Trotters. | 0:14:05 | 0:14:07 | |
Oh...! HE CACKLES | 0:14:07 | 0:14:09 | |
-Where'd you get that idea from? -Thought I'd pull another little surprise out of the bag. | 0:14:09 | 0:14:14 | |
It's got to go some to beat MY trotter, though, chef. | 0:14:15 | 0:14:19 | |
Well, I've been trained by the master. | 0:14:19 | 0:14:21 | |
Many years ago, Tom Aikens worked | 0:14:21 | 0:14:23 | |
under three Michelin-starred Pierre Koffmann, | 0:14:23 | 0:14:26 | |
renowned for his trotter recipes. | 0:14:26 | 0:14:28 | |
This is definitely raising his game. | 0:14:28 | 0:14:32 | |
-Good luck. -Thank you. | 0:14:32 | 0:14:34 | |
Tom Kerridge is also going for broke, | 0:14:34 | 0:14:36 | |
especially with his presentation. | 0:14:36 | 0:14:39 | |
-I'm putting the bales of hay in the judges' chamber. -Yes? | 0:14:39 | 0:14:44 | |
-Bunting. -Ah! | 0:14:44 | 0:14:46 | |
-Did you get another delivery? -No, I had it with me all along. | 0:14:46 | 0:14:50 | |
So you thought you were going to be through today? | 0:14:50 | 0:14:53 | |
-Of course. -Really? | 0:14:53 | 0:14:55 | |
Uh-huh. Well, very good indeed. | 0:14:55 | 0:14:57 | |
Tom Kerridge has baked his potatoes in salted pastry. | 0:15:01 | 0:15:04 | |
As well as the belly, this generous pig feast features pig's head fritters | 0:15:04 | 0:15:08 | |
and, on top of that, the trotter. | 0:15:08 | 0:15:11 | |
Are you happy with that trotter, Tom? | 0:15:11 | 0:15:13 | |
I am happy with that trotter, chef. | 0:15:13 | 0:15:15 | |
-Think it's going to be better than mine, do you? -I'm hoping, chef. | 0:15:15 | 0:15:19 | |
With his pork belly well rested, Tom Kerridge is done, | 0:15:19 | 0:15:23 | |
apart from a reminder of his teenage years in Gloucestershire. | 0:15:23 | 0:15:27 | |
Final flourish of the West Country. | 0:15:27 | 0:15:29 | |
Cider in a paper cup. | 0:15:31 | 0:15:32 | |
Bye-bye, piggy. | 0:15:33 | 0:15:36 | |
Tom's quirkily presented dish won him top marks earlier this week. | 0:15:37 | 0:15:41 | |
If this is good today, they'll give it 10 out of 10. | 0:15:41 | 0:15:44 | |
But how will the judges find it? | 0:15:44 | 0:15:47 | |
We're going to have a hoedown. | 0:15:48 | 0:15:50 | |
Yee-haw! | 0:15:51 | 0:15:53 | |
-This is very exciting, don't you think? -Terribly exciting. | 0:15:53 | 0:15:56 | |
Ah! | 0:15:56 | 0:15:58 | |
I quite like this idea, standing up and having to hack through it. | 0:15:59 | 0:16:03 | |
-I feel rather overdressed for this. -You ARE a hack, aren't you? | 0:16:03 | 0:16:06 | |
Oh, very droll! | 0:16:06 | 0:16:08 | |
-Beautifully. Look at that. -That's very good. | 0:16:08 | 0:16:11 | |
-Give it some welly. -I'm trying to give it welly. | 0:16:12 | 0:16:15 | |
There we are! | 0:16:15 | 0:16:17 | |
-Big deal. It's a potato. -Oh, is it? -THEY LAUGH | 0:16:17 | 0:16:21 | |
-This is cyder. -I'm going to vote for this dish automatically. | 0:16:21 | 0:16:26 | |
And this is apple sauce, really green. | 0:16:26 | 0:16:29 | |
That is good crackling. | 0:16:29 | 0:16:31 | |
It's got that slightly sort of toffee-ish chewy bit in it as well. | 0:16:31 | 0:16:35 | |
This is someone who is cooking to try and really get people involved | 0:16:35 | 0:16:39 | |
in the whole experience of what we're trying to achieve here. | 0:16:39 | 0:16:42 | |
My only complaint is that I think the potatoes are disappointing. | 0:16:42 | 0:16:48 | |
You're right. | 0:16:48 | 0:16:49 | |
You need... After all the hard work of breaking into that, there needs to be some reason at the end of it. | 0:16:49 | 0:16:55 | |
The idea is absolutely wonderful. | 0:16:55 | 0:16:57 | |
It's theatre, it's fun. | 0:16:57 | 0:16:58 | |
You've got to have several people involved to put this dish together. | 0:16:58 | 0:17:02 | |
The overall balance of the dish, for me, succeeds | 0:17:02 | 0:17:06 | |
because it allows the elements of the pork to be the master of the dish. | 0:17:06 | 0:17:10 | |
Absolutely right, Oliver. | 0:17:10 | 0:17:12 | |
He's taken three of the humblest cuts | 0:17:12 | 0:17:15 | |
and, by sheer cooking brilliance, | 0:17:15 | 0:17:18 | |
has elevated them to the level of absolutely beautiful food. | 0:17:18 | 0:17:22 | |
High praise for that pork platter, then. | 0:17:22 | 0:17:24 | |
Can Tom Aikens match it? | 0:17:25 | 0:17:27 | |
He's using the more expensive suckling pig. | 0:17:28 | 0:17:31 | |
But he's having trouble crisping up his pork loins. | 0:17:33 | 0:17:36 | |
BLEEP | 0:17:36 | 0:17:38 | |
-It really don't like me, that pork. -It does not like you today, chef. | 0:17:38 | 0:17:41 | |
Earlier in the week, this dish, presented on a big wooden board, | 0:17:41 | 0:17:45 | |
very nearly matched his rival's record 10-out-of-10 score. | 0:17:45 | 0:17:49 | |
And that was before he added the French-style trotters. | 0:17:49 | 0:17:52 | |
Le... trott-er. | 0:17:54 | 0:17:56 | |
The peas, broad beans and black pudding side dish are swiftly finished | 0:17:57 | 0:18:01 | |
and Tom Aikens' platter is ready for the pass. | 0:18:01 | 0:18:05 | |
Like it? | 0:18:06 | 0:18:08 | |
-Well done, chef. Looks amazing. -Thank you. | 0:18:08 | 0:18:10 | |
Them trotters... HE LAUGHS | 0:18:10 | 0:18:12 | |
With no straw bales or bunting, | 0:18:14 | 0:18:16 | |
will the judges find this second pork platter disappointing? | 0:18:16 | 0:18:21 | |
It's a full mountain range of meat. | 0:18:22 | 0:18:24 | |
That just looks absolutely fantastic. | 0:18:24 | 0:18:28 | |
I think it must be suckling pig, don't you? | 0:18:28 | 0:18:31 | |
Oh, yeah. They're tiny little trotters. Tiny little everything. | 0:18:31 | 0:18:35 | |
-I think the trotters are absolutely wonderful. -Do you? | 0:18:35 | 0:18:39 | |
I really do. I think it's a beautiful, sweet... | 0:18:39 | 0:18:41 | |
I agree with you. Perfectly spiced. It's not over-spiced. | 0:18:41 | 0:18:45 | |
It's just sweet enough. | 0:18:45 | 0:18:47 | |
The trotter is fantastic. | 0:18:47 | 0:18:49 | |
The black pudding is permeating the flavour into the vegetables. | 0:18:49 | 0:18:53 | |
I would prefer the vegetables to just have a separate flavour. | 0:18:53 | 0:18:57 | |
Do you know what this needs? Apple sauce. | 0:18:57 | 0:18:59 | |
It needs acidity to actually refresh and balance everything out. | 0:18:59 | 0:19:03 | |
All it doesn't have is that. | 0:19:03 | 0:19:05 | |
I think that's the one trick the chef has missed out. | 0:19:05 | 0:19:08 | |
You can see the chef wants to please the people coming to the banquet. | 0:19:08 | 0:19:12 | |
But I would have reservations at this as the meat main course. | 0:19:12 | 0:19:18 | |
With both chefs flying high, | 0:19:21 | 0:19:23 | |
now there's even more resting on the desserts. | 0:19:23 | 0:19:26 | |
Tom Kerridge is going first, | 0:19:26 | 0:19:28 | |
with his Pick Your Own strawberry dessert bowl. | 0:19:28 | 0:19:31 | |
It includes poached strawberries, wine vinegar jelly, honeycomb, | 0:19:31 | 0:19:35 | |
liquorice meringue, strawberry sorbet | 0:19:35 | 0:19:37 | |
and a panna cotta, or set cream, | 0:19:37 | 0:19:39 | |
which veteran judge Jason Atherton criticised yesterday. | 0:19:39 | 0:19:44 | |
I'm hoping the judges might have a little bit of a sweeter tooth than Jason | 0:19:44 | 0:19:49 | |
and it hits the mark for them. | 0:19:49 | 0:19:51 | |
With the addition of some Atsina cress, which tastes like aniseed, | 0:19:51 | 0:19:56 | |
Tom's ready to plant his pots and deliver. | 0:19:56 | 0:19:59 | |
One end each. | 0:19:59 | 0:20:01 | |
-Very heavy. -Very heavy. | 0:20:03 | 0:20:05 | |
Heavy and lots of fun? Reminds me of a chef. | 0:20:05 | 0:20:07 | |
So, what will the judges make of it? | 0:20:10 | 0:20:12 | |
-Pick Your Own! -How amazing! | 0:20:12 | 0:20:16 | |
-MATTHEW CHUCKLES -Pick Your Own. Hm. | 0:20:16 | 0:20:18 | |
A pot for you. | 0:20:18 | 0:20:19 | |
-I like the... -I like the pots, too. | 0:20:19 | 0:20:21 | |
-We've got beetroot or something in here. What's this? -Jelly? | 0:20:21 | 0:20:25 | |
-It is jelly. -And strawberry ice cream. | 0:20:25 | 0:20:28 | |
Mmm-mmm! | 0:20:28 | 0:20:30 | |
I do think this is a wonderful play on textures. | 0:20:30 | 0:20:33 | |
And it's all jolly nice. | 0:20:33 | 0:20:35 | |
I don't get it, myself. | 0:20:35 | 0:20:37 | |
The promised land of strawberries and cream when that box comes through the door | 0:20:37 | 0:20:41 | |
is all terribly exciting. | 0:20:41 | 0:20:43 | |
But where's the strawberry and cream element? It's panna cotta. | 0:20:43 | 0:20:46 | |
-There's not enough fruit. -I think it's all delicious. I love the slight aniseedy flavour. | 0:20:46 | 0:20:51 | |
You've got a little cute-looking pot, and little else. | 0:20:51 | 0:20:55 | |
If you were to put this... This is, again, a restaurant dish | 0:20:55 | 0:20:59 | |
with a bit of zuzzing, a bit of window dressing to it. | 0:20:59 | 0:21:02 | |
Well, this is certainly a spectacle. | 0:21:02 | 0:21:05 | |
I mean, it will be fun coming in and opening the little pots | 0:21:05 | 0:21:08 | |
and everybody getting their own. | 0:21:08 | 0:21:10 | |
It's all quite fun. | 0:21:10 | 0:21:11 | |
-It's not a sharing thing because essentially it's just a restaurant dish in a pot. -Yeah, one each. | 0:21:11 | 0:21:17 | |
That was not the reaction Tom Kerridge was hoping for. | 0:21:17 | 0:21:20 | |
Can Tom Aikens steal the show? | 0:21:22 | 0:21:24 | |
One great dish now and he could have it in the bag. | 0:21:24 | 0:21:28 | |
Yesterday he really went to town on the presentation of his parfait. | 0:21:28 | 0:21:32 | |
A sophisticated take on a baked Alaska with rhubarb and rose. | 0:21:32 | 0:21:36 | |
But his rival isn't going to make it easy. | 0:21:36 | 0:21:39 | |
Scored 9 for my dessert yesterday, Chef Aikens. | 0:21:39 | 0:21:42 | |
-I'm not listening. In fact, you're starting to -BLEEP -bore me. | 0:21:42 | 0:21:45 | |
Is there anything I can do for you, chef? | 0:21:45 | 0:21:49 | |
Can I get a coffee? Because I'm just waiting, you know... | 0:21:49 | 0:21:52 | |
It's lucky I'm a calm man, yeah? | 0:21:52 | 0:21:54 | |
I'd be jumping over that stove. | 0:21:54 | 0:21:56 | |
Is the other Tom getting under his skin? | 0:21:56 | 0:21:58 | |
-So are you changing anything on this dish, chef? -No, nothing. | 0:21:58 | 0:22:02 | |
-Not changing anything? -Absolutely nothing. | 0:22:02 | 0:22:06 | |
Was this the lowest score you got all week? | 0:22:06 | 0:22:09 | |
-And you're not changing...? -I'm just not going to go there. | 0:22:11 | 0:22:15 | |
I really wouldn't, yeah? | 0:22:15 | 0:22:16 | |
As well as the frozen parfait and meringue, | 0:22:16 | 0:22:19 | |
there are individual bowls of rhubarb tapioca, jelly, marshmallow, pistachio and almonds, | 0:22:19 | 0:22:25 | |
and the baked Alaska is decorated with crystallised rose petals. | 0:22:25 | 0:22:30 | |
One bowl per person. | 0:22:34 | 0:22:36 | |
This is the rhubarb juice, which goes on last. | 0:22:36 | 0:22:39 | |
The finishing touch has to be applied at the last moment. | 0:22:39 | 0:22:42 | |
Little sparklets. | 0:22:46 | 0:22:47 | |
-Prue, for you. -How lovely. -Ooh, Oliver, you're so romantic! | 0:22:48 | 0:22:52 | |
-I haven't forgotten about you. There. -I didn't know you cared! | 0:22:52 | 0:22:56 | |
-Let's try that. -Oh, brilliant. | 0:22:56 | 0:22:58 | |
That's very ingenious, actually. It's been well thought through. | 0:22:58 | 0:23:02 | |
Yummy yummy yummy. | 0:23:02 | 0:23:03 | |
This is my kind of pudding, actually, with a surprise inside. | 0:23:03 | 0:23:07 | |
It is actually baked Alaska, isn't it? There's cake underneath. | 0:23:07 | 0:23:11 | |
Rhubarb baked Alaska, cake and ice cream. | 0:23:11 | 0:23:15 | |
-Crystallised rose petals. -Rose petals. | 0:23:15 | 0:23:19 | |
I love the crystallised rose petals. Wonderful texture. | 0:23:19 | 0:23:23 | |
And actually a very pronounced flavour of rose. Isn't that good? | 0:23:23 | 0:23:28 | |
Do you know what? I don't like it. MATTHEW LAUGHS | 0:23:31 | 0:23:34 | |
All that effort and I don't think it works. | 0:23:34 | 0:23:36 | |
You are being extremely kind. | 0:23:36 | 0:23:40 | |
I think it's absolutely dreadful. | 0:23:40 | 0:23:42 | |
Here's a chef who started off with a simple idea... | 0:23:42 | 0:23:45 | |
And went on adding to it. | 0:23:45 | 0:23:47 | |
Adding another level and another level. | 0:23:47 | 0:23:49 | |
There's a collision of flavours which don't work together. | 0:23:49 | 0:23:54 | |
-It is a disgrace. -It really is a disgrace. | 0:23:54 | 0:23:57 | |
-I don't think it's a disgrace. -Oh, it is! | 0:23:57 | 0:23:59 | |
I think someone's tried very hard, and the problem is they've tried far too hard. | 0:23:59 | 0:24:04 | |
With all four courses done, | 0:24:09 | 0:24:11 | |
all the chefs can do is wait to hear the verdict. | 0:24:11 | 0:24:14 | |
I want to go home tonight as the champion of the South East and London region. | 0:24:14 | 0:24:18 | |
But Tom wants to turn up here and he wants to take that crown away. | 0:24:18 | 0:24:22 | |
I really want to beat Tom. | 0:24:22 | 0:24:24 | |
But it's going to be close. It's going to be very close. | 0:24:24 | 0:24:27 | |
Tom's a very talented cook and we've both cooked our socks off. | 0:24:27 | 0:24:31 | |
May the best chef win. | 0:24:31 | 0:24:33 | |
We've had a festival of gastronomy today, haven't we? | 0:24:37 | 0:24:40 | |
I think we've had a protein powerhouse. That's absolutely true. | 0:24:40 | 0:24:44 | |
And chefs who love meat. | 0:24:44 | 0:24:46 | |
But when it came to the pudding... | 0:24:46 | 0:24:49 | |
-Bleugh! -Terrible! -A bitter disappointment. | 0:24:49 | 0:24:51 | |
I think it would be interesting to see how these menus stack up. | 0:24:51 | 0:24:55 | |
Tom Aikens wants to reward the guests at the banquet | 0:24:58 | 0:25:01 | |
with a series of luxurious dishes. | 0:25:01 | 0:25:03 | |
While Tom Kerridge has gone for hearty food and the fun factor | 0:25:04 | 0:25:07 | |
to get people talking. | 0:25:07 | 0:25:10 | |
But the judges will only know whose name goes with the winning menu | 0:25:10 | 0:25:13 | |
once they've chosen between them. | 0:25:13 | 0:25:15 | |
Prue, have you made up your mind? | 0:25:15 | 0:25:18 | |
Erm... Yes, I have. | 0:25:18 | 0:25:20 | |
Matthew? | 0:25:20 | 0:25:22 | |
With some difficulty, I have. | 0:25:22 | 0:25:25 | |
OK. Well, so have I. | 0:25:25 | 0:25:26 | |
So let's summon the chefs. | 0:25:26 | 0:25:28 | |
At long last, the wait for the two Toms is over. | 0:25:29 | 0:25:33 | |
One of these chefs is about to savour victory | 0:25:33 | 0:25:36 | |
and the other despair. | 0:25:36 | 0:25:39 | |
-Welcome, chefs. -BOTH: Thank you. | 0:25:46 | 0:25:48 | |
We all felt that this was going to be the big competition of the heats | 0:25:48 | 0:25:54 | |
and so it's fitting that it's the last one. | 0:25:54 | 0:25:56 | |
Sadly, this is a competition and we have to judge who is going through to the finals. | 0:25:56 | 0:26:01 | |
So, Matthew, have you made up your mind? | 0:26:01 | 0:26:03 | |
Yes. I've gone for menu A. | 0:26:03 | 0:26:05 | |
-And Prue? -I've gone for menu B. | 0:26:05 | 0:26:08 | |
And I've also gone for menu B. | 0:26:08 | 0:26:11 | |
We don't know who cooked menu B and you don't know who cooked menu B, | 0:26:12 | 0:26:16 | |
so let's find out. | 0:26:16 | 0:26:17 | |
The chef going forward to represent London and the South East | 0:26:26 | 0:26:29 | |
in the finals of the Great British Menu... | 0:26:29 | 0:26:32 | |
is... | 0:26:32 | 0:26:33 | |
Tom Kerridge. Well done. | 0:26:40 | 0:26:42 | |
CLAPPING | 0:26:42 | 0:26:44 | |
-Congratulations. -Thank you, chef. | 0:26:44 | 0:26:47 | |
Today we were expecting a real slugfest in terms of chefs, | 0:26:47 | 0:26:50 | |
and we definitely got it. | 0:26:50 | 0:26:52 | |
We had some amazing high points | 0:26:52 | 0:26:53 | |
and we had some shocking low points. | 0:26:53 | 0:26:56 | |
Tom Kerridge, for me the highlight was absolutely your pork. | 0:26:56 | 0:26:59 | |
I thought the pork was really beautifully timed. | 0:26:59 | 0:27:02 | |
I can see it perfectly at a banquet. | 0:27:02 | 0:27:05 | |
Tom Aikens, my only problem with your menu was the pudding, | 0:27:05 | 0:27:08 | |
-which I did think was a disaster, really. -Right. | 0:27:08 | 0:27:11 | |
I thought the quail was amazing. | 0:27:11 | 0:27:13 | |
-It was absolutely just... -That was the outstanding cooking. | 0:27:13 | 0:27:17 | |
Completely amazing. | 0:27:17 | 0:27:19 | |
I would say for neither of you is your heart in the pudding. | 0:27:19 | 0:27:22 | |
Neither is exactly a pudding master. | 0:27:22 | 0:27:24 | |
Tom Kerridge, really well done. | 0:27:24 | 0:27:26 | |
We look forward to seeing you in the finals. | 0:27:26 | 0:27:29 | |
Tom Aikens, commiserations, but I'm sure we'll see you again. | 0:27:29 | 0:27:32 | |
-Well done. Thank you. -BOTH: Thank you. | 0:27:32 | 0:27:35 | |
CHEERING | 0:27:35 | 0:27:37 | |
'Of course I'm gutted I'm not in the finals. | 0:27:38 | 0:27:40 | |
'Anyone that doesn't go through would be disappointed.' | 0:27:40 | 0:27:43 | |
I just have to try and get it next year. | 0:27:43 | 0:27:46 | |
Beating a man with the technical abilities of Tom Aikens, | 0:27:46 | 0:27:49 | |
with a reputation - a fearsome reputation - that everybody knows, | 0:27:49 | 0:27:53 | |
it's a great achievement for myself. I feel very proud. | 0:27:53 | 0:27:56 | |
CHEERING | 0:27:56 | 0:27:58 | |
The heats are complete, | 0:27:59 | 0:28:01 | |
but it's not the end of the story. | 0:28:01 | 0:28:03 | |
Next week the eight finalists face the fight of their lives. | 0:28:03 | 0:28:07 | |
The judges will be joined by four of our toughest-talking veteran chefs. | 0:28:10 | 0:28:14 | |
There was a bin beside you. That's where it belonged. | 0:28:14 | 0:28:17 | |
I can't think of anything good to say about this dish. The tasteless... | 0:28:17 | 0:28:21 | |
I'm being really generous in giving it a 3. | 0:28:21 | 0:28:23 | |
It's simply not good enough for the People's Banquet. | 0:28:23 | 0:28:26 | |
Who will survive the week to cook at the ultimate street party? | 0:28:26 | 0:28:30 | |
Subtitles by Red Bee Media Ltd | 0:28:51 | 0:28:53 | |
E-mail [email protected] | 0:28:53 | 0:28:55 |