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The big day is finally here on Great British Menu. | 0:00:02 | 0:00:06 | |
For nine weeks, the cream of Britain's chefs have been put through their paces. | 0:00:07 | 0:00:11 | |
-Oh, -BLEEP -I need to do my sausages! -No talking? You're getting aggressive, there, eh? | 0:00:11 | 0:00:16 | |
BLEEP! | 0:00:16 | 0:00:19 | |
-They've been scrutinised... -You're sweating. Happy with the colour of that? | 0:00:19 | 0:00:22 | |
-Where's the heads? -Heads are out. -..and judged. | 0:00:22 | 0:00:25 | |
Do you know, that is truly disgusting. | 0:00:25 | 0:00:27 | |
I think it's absolutely dreadful! | 0:00:27 | 0:00:30 | |
Just four chefs have made the grade and the rivals | 0:00:30 | 0:00:34 | |
must now work as a team to deliver | 0:00:34 | 0:00:35 | |
a perfect Great British Menu banquet. | 0:00:35 | 0:00:38 | |
We've got one task, the banquet, and we've got to deliver. | 0:00:38 | 0:00:41 | |
Inspired by The Big Lunch, an annual event | 0:00:41 | 0:00:44 | |
that encourages people across the nation to cook and eat with their neighbours, | 0:00:44 | 0:00:47 | |
The People's Banquet will honour local heroes | 0:00:47 | 0:00:50 | |
who bring people together through food. | 0:00:50 | 0:00:52 | |
I want everyone to go, "Oh, my God, | 0:00:52 | 0:00:54 | |
"That is the most amazing thing I've ever had!" | 0:00:54 | 0:00:56 | |
The spectacular street party will be hosted by a surprise special guest, | 0:00:56 | 0:00:59 | |
and the judges will make sure there's nothing left to chance. | 0:00:59 | 0:01:04 | |
The food that leaves this kitchen has to be perfect. It absolutely has to be perfect. | 0:01:04 | 0:01:08 | |
Let's face it, the possibilities of disasters is quite considerable. | 0:01:08 | 0:01:11 | |
Will the chefs wow the guests of honour they've invited | 0:01:11 | 0:01:15 | |
with their season and shake chicken in a bag, | 0:01:15 | 0:01:18 | |
spicy sea bass and soft shell crab, | 0:01:18 | 0:01:20 | |
roast hog with potatoes baked in salt pastry, | 0:01:20 | 0:01:23 | |
and a taste of the fairground? | 0:01:23 | 0:01:26 | |
It's going to be a super-sized Great British Menu. | 0:01:26 | 0:01:30 | |
We've got about 40 of these to do, chaps. | 0:01:30 | 0:01:32 | |
The scale and volume of what we're about to do | 0:01:32 | 0:01:34 | |
is beginning to become quite apparent. | 0:01:34 | 0:01:36 | |
If I'm here till four in the morning getting it right, then I shall be. | 0:01:36 | 0:01:39 | |
Anything could happen. | 0:01:39 | 0:01:41 | |
-I think I might have messed it up, here. -How many tables are missing? -BLEEP -knows, it's only counting! | 0:01:41 | 0:01:46 | |
Come on, come on. Hurry up! | 0:01:46 | 0:01:47 | |
-Fast as you like. -This is it now. You know, crunch time. | 0:01:47 | 0:01:52 | |
It's a couple of days before the banquet | 0:02:08 | 0:02:10 | |
and main course winner Tom Kerridge is going back to visit a group in North London | 0:02:10 | 0:02:14 | |
who really inspired him during the competition. | 0:02:14 | 0:02:18 | |
The Back To Earth food project, | 0:02:18 | 0:02:20 | |
based in the Broadwater Farm Community Centre, | 0:02:20 | 0:02:23 | |
provides affordable meals, warmth and companionship to local people. | 0:02:23 | 0:02:27 | |
Tom was so knocked out by the work that Lucy and the other volunteer cooks were doing | 0:02:27 | 0:02:32 | |
that he made them a promise about the banquet. | 0:02:32 | 0:02:35 | |
I would truly love it if you could be there. | 0:02:35 | 0:02:37 | |
-If I get there, you're coming! -Yes! | 0:02:37 | 0:02:41 | |
When I first came here, I was inspired. | 0:02:42 | 0:02:44 | |
I came away enthralled by the hard work that these guys put in | 0:02:44 | 0:02:47 | |
for the whole community, and they do it for nothing. | 0:02:47 | 0:02:49 | |
And you just think it's a great opportunity for me | 0:02:49 | 0:02:52 | |
to get these people to the banquet. | 0:02:52 | 0:02:55 | |
It's a chance to repay them. | 0:02:55 | 0:02:57 | |
So, having been promised an invitation, | 0:02:57 | 0:02:59 | |
how would they react to Tom's news that they were actually going? | 0:02:59 | 0:03:03 | |
Hello, girls, you'd better get your glad rags on, | 0:03:03 | 0:03:05 | |
we're going to the banquet! | 0:03:05 | 0:03:07 | |
CHEERING | 0:03:07 | 0:03:10 | |
-Oh, my gosh! -Yeah! | 0:03:10 | 0:03:13 | |
I might need a bit of a help, and I know how good you are in here, | 0:03:13 | 0:03:16 | |
so if you fancy popping along early, I could do with an extra pair of hands. | 0:03:16 | 0:03:20 | |
And I promise you'll have plenty of time to go and put your big posh frock on | 0:03:20 | 0:03:24 | |
and do your hair and do whatever girls do to make themselves look beautiful. | 0:03:24 | 0:03:28 | |
We got a deal. | 0:03:28 | 0:03:30 | |
All the hard work that you put in for all these people, you know, | 0:03:30 | 0:03:33 | |
I'd love to give back to you by cooking for you. It would mean a great deal to me. | 0:03:33 | 0:03:37 | |
Oh, my gosh! | 0:03:37 | 0:03:38 | |
ALL: Cheers! | 0:03:38 | 0:03:40 | |
In Birmingham, Aktar Islam is heading back to see his friends and family | 0:03:42 | 0:03:47 | |
who've supported him throughout his career and the competition. | 0:03:47 | 0:03:50 | |
They've organised a party to send him on his way. | 0:03:50 | 0:03:53 | |
Aktar has done us proud. | 0:03:53 | 0:03:55 | |
The least we could do is celebrate with him for a drink, | 0:03:55 | 0:03:58 | |
and wish him all the best | 0:03:58 | 0:04:00 | |
for the banquet. | 0:04:00 | 0:04:01 | |
CHEERING | 0:04:02 | 0:04:07 | |
I thought it was a couple of beers with a couple of close friends. | 0:04:11 | 0:04:14 | |
I never knew I was this popular! HE LAUGHS | 0:04:14 | 0:04:17 | |
Many of these people have played a part in catapulting Aktar | 0:04:17 | 0:04:20 | |
to success on Great British Menu, and some, like his friend David Colcombe, | 0:04:20 | 0:04:25 | |
will be at the banquet to see his moment of triumph. | 0:04:25 | 0:04:28 | |
I'm very proud, very humbled to be there on Sunday, | 0:04:28 | 0:04:32 | |
and looking forward to it to see him actually produce | 0:04:32 | 0:04:36 | |
what he put a lot of hard work into. | 0:04:36 | 0:04:38 | |
Let's just hope he's on time on Sunday, that's all I'll say. | 0:04:38 | 0:04:42 | |
Otherwise, maybe I'll have to get in there and give him a hand myself! | 0:04:42 | 0:04:46 | |
Aktar has struggled to deliver on time during the competition, | 0:04:46 | 0:04:50 | |
and his fish dish for the banquet has to be perfectly cooked and on schedule. | 0:04:50 | 0:04:55 | |
So his friends are giving him the ideal gift - | 0:04:55 | 0:04:57 | |
a powerful alarm clock. | 0:04:57 | 0:04:59 | |
This is something that wants to be kept on the side, in the kitchen, | 0:05:01 | 0:05:05 | |
-and if you let me down, I'll kill you. -I'm not going to let you down. | 0:05:05 | 0:05:09 | |
I can guarantee you one thing - I'll be bang on time. | 0:05:09 | 0:05:12 | |
Aktar has a small army of chefs to help him when he's cooking in his restaurant, | 0:05:12 | 0:05:17 | |
but he'll have to cope without them in London. | 0:05:17 | 0:05:20 | |
When I want something done, before I can think it, | 0:05:21 | 0:05:23 | |
they've got it done, and I'm going to miss not having them there. | 0:05:23 | 0:05:26 | |
It's going to be a tough one. | 0:05:26 | 0:05:28 | |
CHEERING | 0:05:28 | 0:05:32 | |
Back down in London, Tom has to get straight into the Great British Menu kitchen. | 0:05:35 | 0:05:39 | |
He's got his work cut out with his complicated roast hog main course. | 0:05:39 | 0:05:43 | |
The pork belly has to be cooked separately from the crackling. | 0:05:47 | 0:05:51 | |
The cubed fritters include four parts of the pig's head, | 0:05:51 | 0:05:54 | |
the trotters have to be boned and stuffed, | 0:05:54 | 0:05:56 | |
and there's also salt crust potatoes, salad, | 0:05:56 | 0:05:59 | |
gravy and sauce to prepare. | 0:05:59 | 0:06:03 | |
I'm here because I've got so much work to do. | 0:06:03 | 0:06:06 | |
The scale of this dish is massive. | 0:06:06 | 0:06:09 | |
Doing pigs' heads in this massive pot, here. I've got six pigs' heads. | 0:06:09 | 0:06:13 | |
I've got eight water baths all full of skin. | 0:06:14 | 0:06:17 | |
And I've had six boxes of pork bellies. | 0:06:17 | 0:06:19 | |
I'm a little apprehensive. | 0:06:19 | 0:06:21 | |
The sheer vast quantity of stuff. | 0:06:21 | 0:06:24 | |
That's the bit that's making me nervous. | 0:06:24 | 0:06:26 | |
And he knows what he's talking about. | 0:06:26 | 0:06:27 | |
Tom is the only chef in Great British Menu history | 0:06:27 | 0:06:31 | |
to cook the prestigious main course at the banquet twice. | 0:06:31 | 0:06:34 | |
I won the banquet last year. | 0:06:34 | 0:06:36 | |
I know how difficult the actual function | 0:06:36 | 0:06:39 | |
of sending 100 people's main courses out. | 0:06:39 | 0:06:42 | |
All four of us really, really need to be on our game to make sure that all four courses go out, | 0:06:42 | 0:06:46 | |
and go out as that chef wants it to go out. | 0:06:46 | 0:06:49 | |
It's the day before the banquet, | 0:06:52 | 0:06:55 | |
which will be held right in the heart of London, | 0:06:55 | 0:06:58 | |
just a stone's throw from St Paul's Cathedral. | 0:06:58 | 0:07:01 | |
Nestling amongst the super-modern skyscrapers of the capital's financial district, | 0:07:02 | 0:07:08 | |
Leadenhall Market dates all the way back | 0:07:08 | 0:07:10 | |
to the 14th century and is a superbly preserved architectural gem. | 0:07:10 | 0:07:15 | |
The ancient cobbled streets and vaulted glass roof | 0:07:17 | 0:07:20 | |
make it ideal for a street party, | 0:07:20 | 0:07:22 | |
and tomorrow, 100 people will be arriving to enjoy the meal of their lives | 0:07:22 | 0:07:27 | |
in this fabulous location. | 0:07:27 | 0:07:30 | |
You need top-notch facilities to prepare a first-rate banquet, | 0:07:31 | 0:07:35 | |
and the chefs will be using the vast underground kitchen | 0:07:35 | 0:07:38 | |
beneath the iconic Lloyd's building. | 0:07:38 | 0:07:41 | |
But there's one huge problem. | 0:07:42 | 0:07:45 | |
Although it's a summer banquet and Leadenhall Market itself is covered, | 0:07:45 | 0:07:49 | |
part of the route there from the Lloyd's building isn't. | 0:07:49 | 0:07:52 | |
If it rains, the food and the entire event could be ruined. | 0:07:52 | 0:07:57 | |
The judges have foreseen that very real danger, | 0:07:59 | 0:08:02 | |
so Matthew Fort is on site first thing to confront it. | 0:08:02 | 0:08:05 | |
I'm trying to work out how we're going to get the food | 0:08:05 | 0:08:08 | |
from the kitchen, in there, to Leadenhall Market, up there. | 0:08:08 | 0:08:12 | |
Hopefully, it will leave the kitchen hot, | 0:08:12 | 0:08:15 | |
and it's got to arrive hot at the street party. | 0:08:15 | 0:08:17 | |
Part of the walkway is actually covered. | 0:08:23 | 0:08:26 | |
If it is raining tomorrow, we've got protection. | 0:08:26 | 0:08:28 | |
But the roofing stops and we go out into the outside world, | 0:08:28 | 0:08:31 | |
and who knows what may be coming down then? | 0:08:31 | 0:08:33 | |
And here we hit the wide open spaces, and it's beginning to rain. | 0:08:33 | 0:08:38 | |
It is a worrying sign. | 0:08:38 | 0:08:39 | |
If the rain persists over the next 36 hours, | 0:08:40 | 0:08:44 | |
the chefs will be facing a nightmare. | 0:08:44 | 0:08:46 | |
It's exactly one minute 22 seconds to this point here. | 0:08:48 | 0:08:53 | |
The food has still got to get to the far end of the banquet, down there, which is at least another minute. | 0:08:53 | 0:08:57 | |
There'll be 100 people have got to be given their food hot. | 0:08:57 | 0:09:03 | |
And then, of course, there's the weather. | 0:09:03 | 0:09:05 | |
And in typical British fashion, the rain only gets worse. | 0:09:05 | 0:09:10 | |
It's 8am and the chefs are beginning to arrive. | 0:09:14 | 0:09:18 | |
This is a massive day for Belfast chef Chris Fearon, | 0:09:18 | 0:09:21 | |
who's more used to cooking in his brasserie than a banquet. | 0:09:21 | 0:09:25 | |
He won his way here with his innovative starter of | 0:09:26 | 0:09:29 | |
season and shake coronation chicken. | 0:09:29 | 0:09:32 | |
And his guests of honour will be coming all the way from his home | 0:09:32 | 0:09:34 | |
in County Down. | 0:09:34 | 0:09:36 | |
A few months ago, Chris met Pamela Houston | 0:09:36 | 0:09:39 | |
from a local community cookery school. | 0:09:39 | 0:09:42 | |
Got some fabulous fish here, today. | 0:09:42 | 0:09:44 | |
And he promised her a place at the banquet, should he win. | 0:09:44 | 0:09:47 | |
-I'd like you to come. Would you come? -Thank you very much, that would be fantastic. | 0:09:47 | 0:09:51 | |
Having travelled from Northern Ireland, Chris has arrived early to get ahead, | 0:09:51 | 0:09:56 | |
but fellow chef Tom has already pipped him to the post. | 0:09:56 | 0:10:00 | |
-Hey, Tom! -Morning, chef. How we doing? -Yeah, I'm good, man. | 0:10:00 | 0:10:03 | |
-Hello. -Morning. -How we doing? | 0:10:03 | 0:10:05 | |
So what have we got here, Tom? | 0:10:05 | 0:10:08 | |
Pig's heads. | 0:10:08 | 0:10:09 | |
You have got a lot there, haven't you? | 0:10:10 | 0:10:12 | |
Bacon. Thank you very much. | 0:10:12 | 0:10:15 | |
Bellies. Trotters. Here you are, Muscles. | 0:10:15 | 0:10:19 | |
More pigs' heads. | 0:10:19 | 0:10:21 | |
At least you haven't given yourself too much to do(!) | 0:10:21 | 0:10:24 | |
The unfamiliar underground kitchen at Lloyd's will be their home from now on. | 0:10:24 | 0:10:27 | |
Tom and Chris get straight to work. | 0:10:31 | 0:10:34 | |
Chris is facing a mountain of chicken for his starter. | 0:10:35 | 0:10:39 | |
This is the first course to go in. It needs to be executed to perfection. | 0:10:39 | 0:10:43 | |
The people are going to have to go, "Ooh!" when they see it. I want that. I want to deliver that. | 0:10:43 | 0:10:47 | |
Tom gets started on his massive eight-part main course, | 0:10:50 | 0:10:52 | |
beginning with a line-up of stuffed trotters. | 0:10:52 | 0:10:55 | |
Pull the clingfilm so it stretches the trotter. | 0:10:59 | 0:11:01 | |
-There we go. -OK. How many to do? | 0:11:01 | 0:11:04 | |
We've got about 40 of these to do, chaps. | 0:11:04 | 0:11:06 | |
-We better crack on, chef. -Crack on, chef. | 0:11:06 | 0:11:08 | |
All the boys that are working here, I've pinched them all. | 0:11:08 | 0:11:11 | |
There are eight chefs all doing my prep work. | 0:11:11 | 0:11:13 | |
Until the others turn up, I'm the lucky one. | 0:11:13 | 0:11:15 | |
It's not long before the final two winning chefs show up. | 0:11:15 | 0:11:19 | |
Paul Ainsworth has made the long journey from Cornwall | 0:11:19 | 0:11:22 | |
and is surprised to see that Aktar's got here at exactly the same time. | 0:11:22 | 0:11:26 | |
-On time! -On time! It happens! Miracles, mate. -How you doing, buddy? | 0:11:26 | 0:11:29 | |
-I'm good, yeah. How are you? -Can't believe it. -We're here. -It's finally here. | 0:11:29 | 0:11:33 | |
-How you doing, chief? -Hey, morning, chefs. | 0:11:36 | 0:11:39 | |
I wondered what time you would get here. | 0:11:39 | 0:11:40 | |
-How long have you been here? -Bright and early, me and Chris were here. | 0:11:40 | 0:11:43 | |
Well, one thing's for sure, I'm not going to be late. | 0:11:43 | 0:11:46 | |
-THEY LAUGH Apart from this morning. Yeah. -I'm not a morning person. | 0:11:46 | 0:11:51 | |
-If you're not fast, you're last. I've got everybody working for me. -First come, first served! | 0:11:51 | 0:11:56 | |
Phil's doing me potatoes, I've got Matt over there doing bacon. | 0:11:56 | 0:11:59 | |
Apple sauce already on the go over there. | 0:11:59 | 0:12:02 | |
Trotters being vac-packed down there. We've got bellies going here. | 0:12:02 | 0:12:05 | |
Should've set this earlier, chef. LAUGHTER | 0:12:05 | 0:12:08 | |
After being rivals for months, | 0:12:08 | 0:12:11 | |
the four winning chefs now need to form a close-knit team. | 0:12:11 | 0:12:14 | |
Helping them is a brigade of sous chefs who need to be quickly brought up to speed. | 0:12:16 | 0:12:21 | |
Taking both sides off the fish, then the tail end off. | 0:12:21 | 0:12:23 | |
Aktar's fish course includes both sea bass and soft shell crab, | 0:12:23 | 0:12:28 | |
and the sauce alone has 16 ingredients. | 0:12:28 | 0:12:31 | |
Previously, cooking for the judges, that was tough, | 0:12:33 | 0:12:36 | |
but time that by a hundred fold, and this is going to be | 0:12:36 | 0:12:39 | |
one of the hardest things I've ever done in my life. | 0:12:39 | 0:12:43 | |
Paul's getting started on his "taste of the fairground" dessert, | 0:12:43 | 0:12:46 | |
beginning with the coconut custard. | 0:12:46 | 0:12:49 | |
The combination of high gastronomy | 0:12:49 | 0:12:51 | |
with incredible presentation | 0:12:51 | 0:12:52 | |
made it a favourite with the judges, but now he's got his work cut out. | 0:12:52 | 0:12:57 | |
Today, scaling it up to 100 in another new kitchen... | 0:12:57 | 0:13:01 | |
Yeah, it's a massive, massive task. | 0:13:01 | 0:13:05 | |
Paul's journey to the banquet began down in Newlyn. | 0:13:06 | 0:13:09 | |
His grandfather, who Paul adored, was a fisherman, | 0:13:09 | 0:13:12 | |
so he was keen to meet helpers at the Fishermen's Mission, | 0:13:12 | 0:13:17 | |
run by Superintendent Keith Dixon. | 0:13:17 | 0:13:19 | |
It is a place to meet, it's a place where people can be accepted for who they are | 0:13:20 | 0:13:24 | |
and they can enjoy good food. | 0:13:24 | 0:13:26 | |
Ali Roe runs the kitchen at the Mission, and Paul was so impressed | 0:13:26 | 0:13:30 | |
with the work they do, he promised Keith and Ali a place at the banquet. | 0:13:30 | 0:13:35 | |
-Would you like to be my guest of honour? -I'd be honoured. | 0:13:35 | 0:13:38 | |
-Come here. -I don't want a kiss, it's all right. | 0:13:38 | 0:13:42 | |
Now, Paul's one of the winning chefs at the People's Banquet | 0:13:42 | 0:13:46 | |
and even he can't quite believe it. | 0:13:46 | 0:13:48 | |
Never in a million years did I imagine | 0:13:48 | 0:13:51 | |
I was going to go all the way. I really, really didn't. | 0:13:51 | 0:13:54 | |
I think my grandad would be really, really proud, | 0:13:54 | 0:13:57 | |
and I really hope he's looking down and he sees this, | 0:13:57 | 0:13:59 | |
cos he would be so proud of this, he really would. | 0:13:59 | 0:14:02 | |
Paul's success is also a win for Keith and Ali, | 0:14:02 | 0:14:05 | |
and they're so thrilled that they've arrived early | 0:14:05 | 0:14:08 | |
to wish him well. | 0:14:08 | 0:14:10 | |
-How are you? -I'm very well. | 0:14:10 | 0:14:13 | |
-All right, then? -What a surprise! | 0:14:13 | 0:14:15 | |
We've brought you these. We were wondering if you'd be able | 0:14:15 | 0:14:18 | |
to serve your "taste of the fairground" in these boats. Could you manage that? | 0:14:18 | 0:14:21 | |
Yeah, I'll do my best. Fantastic. It's great to see you as well. | 0:14:21 | 0:14:24 | |
Yeah, good to see you again. | 0:14:24 | 0:14:26 | |
-I'm so glad I got you to the banquet. I really am. -Thank you. -Take care. See you later. | 0:14:26 | 0:14:30 | |
I was really excited to see the Fishermen's Mission at the banquet, but for them to come in the kitchen | 0:14:30 | 0:14:35 | |
and surprise me like that, it's emotional. | 0:14:35 | 0:14:38 | |
I don't know what to say. It's fantastic. I'm really, really touched. | 0:14:38 | 0:14:43 | |
With all chefs labouring hard on their prep, | 0:14:45 | 0:14:48 | |
Oliver Peyton arrives on site. As a veteran restaurateur, | 0:14:48 | 0:14:51 | |
he knows the presentation of the dishes will be key for the banquet. | 0:14:51 | 0:14:55 | |
It's an important part of this year's brief. | 0:14:55 | 0:14:59 | |
I want to make sure that everybody feels how the judges felt | 0:15:01 | 0:15:03 | |
when we picked those dishes. | 0:15:03 | 0:15:06 | |
I want everyone to go, "Oh, my God! That is the most amazing thing I've ever had." | 0:15:06 | 0:15:09 | |
I want everyone else to enjoy it as much as we have. | 0:15:09 | 0:15:12 | |
I think all these props are looking pretty good, actually. | 0:15:12 | 0:15:17 | |
This was the whole spirit of the competition that we talked about. | 0:15:17 | 0:15:20 | |
We wanted to see big boards being paraded down Leadenhall Market, | 0:15:20 | 0:15:24 | |
and this is it. | 0:15:24 | 0:15:26 | |
But there's one chef who's really struggling, | 0:15:28 | 0:15:31 | |
and with his dish first up, he has to impress. | 0:15:31 | 0:15:35 | |
It doesn't have to be all uniform and exactly the same. It's all mishmash, you know? | 0:15:35 | 0:15:40 | |
Some of the props are a wee bit naff. | 0:15:40 | 0:15:42 | |
It's like something you get in your shower. | 0:15:42 | 0:15:44 | |
It's very easy to win a competition based on presentation to three judges, | 0:15:48 | 0:15:52 | |
but when you're in a place like Leadenhall Market with lots of people coming, | 0:15:52 | 0:15:55 | |
transferring that detail is a different story. | 0:15:55 | 0:16:00 | |
Having got wind that Chris is worried sick about his props, | 0:16:01 | 0:16:04 | |
Oliver decides to step in. | 0:16:04 | 0:16:06 | |
-Hello, Chris. What's all this stuff? -Yeah, I know. | 0:16:06 | 0:16:09 | |
-I'm struggling a wee bit with the props. -These are props? | 0:16:09 | 0:16:12 | |
Yeah. I thought it'd be a good idea to mix it up a wee bit, but I'm really, really... | 0:16:12 | 0:16:16 | |
-What's that? -I know. I think I might have messed it up, here. | 0:16:16 | 0:16:19 | |
What is this? Pine? Was that a sort of... | 0:16:19 | 0:16:22 | |
I think it was a moment of madness, to be honest. | 0:16:22 | 0:16:24 | |
-Some of this stuff is really not right at all. -No, I know it's not. | 0:16:24 | 0:16:26 | |
-It's really not right. -I know. | 0:16:26 | 0:16:28 | |
This could be salvaged. As long as stuff doesn't fall off the back. | 0:16:28 | 0:16:32 | |
-Get a piece of wood, paint it up. -I really want to do this justice, | 0:16:32 | 0:16:35 | |
and I think I've really messed it up, here. | 0:16:35 | 0:16:37 | |
I really, really am nervous about this. | 0:16:37 | 0:16:40 | |
It's getting late, and the other chefs are finishing their prep work for the day, | 0:16:41 | 0:16:46 | |
but Paul has one more task he has to complete - | 0:16:46 | 0:16:49 | |
the trickiest part of his dessert. | 0:16:49 | 0:16:51 | |
It's really important to do the honeycomb tonight | 0:16:52 | 0:16:55 | |
cos I've got a hundred of these to perfect on to the sticks. | 0:16:55 | 0:16:59 | |
Oh, right. | 0:16:59 | 0:17:00 | |
The worst thing with honeycomb is when it's chewy on the teeth. | 0:17:02 | 0:17:06 | |
You want it to just... make sure that it's nice and... | 0:17:06 | 0:17:08 | |
just basically dissolves in your mouth. | 0:17:08 | 0:17:10 | |
But as he pours his first batch of honeycomb, his worst fears are realised. | 0:17:10 | 0:17:15 | |
Paul's overheated the sugar, | 0:17:15 | 0:17:17 | |
which means the mixture's too dense to rise. | 0:17:17 | 0:17:19 | |
Has that come out right? | 0:17:20 | 0:17:23 | |
No, you see it's lost a bit of height to it. It's just not right, so start again. | 0:17:23 | 0:17:26 | |
I want to make sure they're all perfect before I leave. | 0:17:26 | 0:17:30 | |
If I'm here till four o'clock in the morning getting it right, then I shall be. | 0:17:30 | 0:17:33 | |
Having never made his dessert on this scale before, | 0:17:35 | 0:17:38 | |
and with time against him, will Paul manage to deliver? | 0:17:38 | 0:17:40 | |
It's 6am on the day of the People's Banquet. | 0:17:48 | 0:17:52 | |
Early sunshine is bathing the City Of London, | 0:17:52 | 0:17:54 | |
and the beautiful old Leadenhall Market tucked away at its heart. | 0:17:54 | 0:17:58 | |
Hopefully, yesterday's rainstorm won't be coming back. | 0:17:58 | 0:18:01 | |
The chefs are facing one of the biggest challenges of their lives, | 0:18:03 | 0:18:08 | |
delivering four spectacular courses for this unique event. | 0:18:08 | 0:18:11 | |
-Right, then. -This is it, then. -Here we go. Let's get cracking. | 0:18:16 | 0:18:20 | |
11 hours of hard labour lie ahead of them. | 0:18:20 | 0:18:23 | |
The banquet is a colossal task, and it will take every ounce | 0:18:23 | 0:18:27 | |
of their artistry, skill and stamina to pull it off. | 0:18:27 | 0:18:31 | |
Failure is not an option. | 0:18:31 | 0:18:33 | |
Brasserie chef Chris Fearon is more used to burgers than banquets, | 0:18:33 | 0:18:38 | |
but today, he faces the daunting prospect of serving the first course. | 0:18:38 | 0:18:42 | |
It's hard. You just need to pay attention to what you're doing | 0:18:43 | 0:18:46 | |
to get this correct, you know? | 0:18:46 | 0:18:47 | |
Each piece of chicken has to be done perfectly, and for a banquet this size, | 0:18:47 | 0:18:52 | |
I'll have a big red face over this stove trying to get each one right. | 0:18:52 | 0:18:55 | |
Self-taught chef Aktar is also feeling anxious | 0:18:55 | 0:18:58 | |
about his delicately-spiced sea bass. | 0:18:58 | 0:19:02 | |
As always, what's on my mind, | 0:19:02 | 0:19:04 | |
fish is a very difficult course cos you've got to get it bang on. | 0:19:04 | 0:19:07 | |
I know today there's no room for error. It needs to happen. | 0:19:07 | 0:19:11 | |
One way or another, we'll get it done. | 0:19:11 | 0:19:13 | |
Tom's serving the main course, and even though he's been here before, | 0:19:14 | 0:19:19 | |
he's beginning to feel the magnitude of the task ahead. | 0:19:19 | 0:19:22 | |
I think the reality of it, the scale and the volume of what | 0:19:22 | 0:19:26 | |
we're about to do is beginning to become quite apparent. | 0:19:26 | 0:19:30 | |
Paul never dreamed he'd make it to the banquet, but now he's serving the dessert course, | 0:19:30 | 0:19:34 | |
which must be a triumphant finale. | 0:19:34 | 0:19:36 | |
My nerves are definitely starting to kick in, | 0:19:36 | 0:19:39 | |
cos last up isn't always a good thing. | 0:19:39 | 0:19:43 | |
The chefs can't let their nerves get the better of them. | 0:19:44 | 0:19:47 | |
The special community guests, | 0:19:47 | 0:19:49 | |
who they've had the honour of inviting to the banquet, | 0:19:49 | 0:19:52 | |
will be arriving in less than five hours now, | 0:19:52 | 0:19:54 | |
and they can't let them down. | 0:19:54 | 0:19:56 | |
Keeping the kitchen on track this morning is Prue Leith's responsibility. | 0:19:58 | 0:20:02 | |
I'm going to do my damnedest to see that the food leaves this kitchen | 0:20:06 | 0:20:08 | |
on time and absolutely perfect. | 0:20:08 | 0:20:11 | |
-Good morning, chefs. -Good morning. -Morning, morning. -Morning, Prue. | 0:20:14 | 0:20:17 | |
So, all right, guys, has anybody got any problems? | 0:20:17 | 0:20:21 | |
The oil. I don't want... There's a lot of spice in the batter, | 0:20:21 | 0:20:24 | |
so I think we have to cool it down and change the oil over | 0:20:24 | 0:20:26 | |
before Tom gets his pigs' heads in. | 0:20:26 | 0:20:28 | |
Are you frying up here as well? | 0:20:28 | 0:20:30 | |
-Yeah. -See, I've got doughnuts, and I don't want your spice... | 0:20:30 | 0:20:33 | |
-In your doughnuts. -..in my doughnuts. | 0:20:33 | 0:20:35 | |
It might be a real problem if you're all using the deep fryer. | 0:20:35 | 0:20:39 | |
Doing multiple oil changes could throw everyone off schedule, | 0:20:39 | 0:20:42 | |
so Prue will have to find a way around it. | 0:20:42 | 0:20:44 | |
Aktar's facing a different challenge with his fish course. | 0:20:44 | 0:20:48 | |
It relies on a complex mix of spices which are difficult to scale up | 0:20:48 | 0:20:52 | |
for a whole shoal of sea bass and a hundred soft-shell crabs. | 0:20:52 | 0:20:57 | |
With spices, for example, if you're cooking for ten, it's one tablespoon of, say, chilli. | 0:20:57 | 0:21:01 | |
If you're cooking for 20, you can't just double it. | 0:21:01 | 0:21:03 | |
You can't do it like that. It doesn't work like that. | 0:21:03 | 0:21:06 | |
The spices work, it's so complex, so, you know, | 0:21:06 | 0:21:10 | |
the hardest thing is using that intuition and getting it right. | 0:21:10 | 0:21:12 | |
Cos right now, I've got no chance to mess up. | 0:21:12 | 0:21:15 | |
It's right the first time, or I've messed the banquet up. | 0:21:15 | 0:21:19 | |
Tom's trying to perfect his gravy | 0:21:19 | 0:21:22 | |
and still has his salt crust potatoes to tackle. | 0:21:22 | 0:21:26 | |
How we doing for time? We good? | 0:21:26 | 0:21:28 | |
Do you think we're all right, or are we pushing it a bit? | 0:21:28 | 0:21:30 | |
We're pushing it. We'll be all right. | 0:21:30 | 0:21:32 | |
Paul had to work late into the night to remake his ruined honeycomb. | 0:21:32 | 0:21:37 | |
He still has to char a hundred marshmallows. | 0:21:37 | 0:21:40 | |
Following the discussion with Prue, Paul's biggest problem - | 0:21:40 | 0:21:44 | |
finding a way to fry his doughnuts in fresh oil - was solved, though. | 0:21:44 | 0:21:47 | |
He's nipped in ahead of the others. | 0:21:47 | 0:21:50 | |
Come up to the top kitchen because I want to be first | 0:21:51 | 0:21:55 | |
in these fryers, and because the oil's brand new. | 0:21:55 | 0:21:59 | |
It's lovely and clean, full of all the goodness in the oil, | 0:21:59 | 0:22:03 | |
so it's going to get a lovely, crisp shell on the doughnut. | 0:22:03 | 0:22:06 | |
And most importantly, they're not going to taste of chicken, | 0:22:06 | 0:22:09 | |
then fish, then pigs' heads. So, know what I mean, I'm first in. | 0:22:09 | 0:22:13 | |
Outside, the preparations are well under way. | 0:22:13 | 0:22:18 | |
Like the food, the setting must be spectacular because in about three hours' time, | 0:22:18 | 0:22:23 | |
100 guests will be arriving and expecting a day to remember. | 0:22:23 | 0:22:26 | |
The waiters are being briefed, | 0:22:26 | 0:22:28 | |
and Leadenhall Market, the street party, is coming to life. | 0:22:28 | 0:22:32 | |
Matthew's turned up to take charge of the final preparations. | 0:22:36 | 0:22:40 | |
I hope today that the sun stays out. I think I'm, sort of, official host. | 0:22:41 | 0:22:45 | |
My responsibility is to make sure that everybody has a very, very good time. | 0:22:45 | 0:22:50 | |
The best way I can do that is by having a great time myself. | 0:22:50 | 0:22:53 | |
This way. Follow me. | 0:22:56 | 0:22:58 | |
His first job today is to test the gong that will introduce each course of the people's banquet. | 0:22:58 | 0:23:04 | |
STRIKES GONG | 0:23:05 | 0:23:10 | |
-HE LAUGHS -Oh, the power! | 0:23:12 | 0:23:15 | |
Oliver's making sure that the chefs deliver spectacular presentation | 0:23:17 | 0:23:21 | |
by sorting out the props, | 0:23:21 | 0:23:23 | |
and having worked some magic overnight, he has good news for Chris. | 0:23:23 | 0:23:26 | |
-Looks really smart. -Looks better, right? -You done good. | 0:23:26 | 0:23:30 | |
-The boy done good. -The boy done good. It's perfect. | 0:23:30 | 0:23:33 | |
-We have some technical issues, though. -Why, what's up? | 0:23:33 | 0:23:36 | |
Yeah, yeah, yeah, yeah. | 0:23:36 | 0:23:38 | |
I'm not going to do that. Who's going to do that? | 0:23:38 | 0:23:42 | |
With the huge responsibility of serving the first course, | 0:23:42 | 0:23:46 | |
Chris now has the added pressure of having to find time | 0:23:46 | 0:23:49 | |
to stick 100 stickers on to his chicken bags. If he can't manage it, | 0:23:49 | 0:23:53 | |
the presentation of his dish will be ruined. | 0:23:53 | 0:23:56 | |
The winning chefs had to fight off stiff opposition to get to the banquet, | 0:23:59 | 0:24:02 | |
but the runners up - Lisa Allen, Michael Smith, Hywel Jones | 0:24:02 | 0:24:07 | |
and Andrew Pern - are all here to support them today. | 0:24:07 | 0:24:10 | |
-Hello, chaps. How we doing? -All right. Good to see you. -Hello! | 0:24:10 | 0:24:14 | |
-All under control. -Is it? Out of control! | 0:24:14 | 0:24:17 | |
Managed to save you the last drop - the good stuff. | 0:24:20 | 0:24:23 | |
Aktar, are we going to be eating on time, are we, or...? Hey! | 0:24:23 | 0:24:26 | |
ALARM CLOCK RINGS | 0:24:26 | 0:24:28 | |
I've got that, I've got everyone cracking the whip. | 0:24:28 | 0:24:32 | |
-Get your whiskey down you. -Oh, yeah, cheers. Cheers, chef. | 0:24:32 | 0:24:36 | |
-All the best, guys. -Enjoy it, guys. -See you soon. -Have fun. -Cheers, chief. | 0:24:36 | 0:24:40 | |
But the runners-up aren't here for a jolly. | 0:24:46 | 0:24:49 | |
They have a job to do. The judges have set them the task | 0:24:49 | 0:24:52 | |
of providing nibbles for the guests as they arrive. | 0:24:52 | 0:24:55 | |
I know that Hywel's actually cooking the venison sausages that he cooked for his rugby club, | 0:24:55 | 0:25:00 | |
and I think a little nibble beforehand, before the main event, should go down very nicely. | 0:25:00 | 0:25:05 | |
Hywel, Lisa, Michael and Andrew | 0:25:08 | 0:25:10 | |
have brought their inspirational community groups with them | 0:25:10 | 0:25:13 | |
from across the country to help get the party started. | 0:25:13 | 0:25:17 | |
Hywel's guests are from his native Wales. | 0:25:19 | 0:25:22 | |
His son plays for Newport Rugby Club, and Sharon Simmons cooks for the hungry young rugby players. | 0:25:22 | 0:25:28 | |
Today, Sharon and rugby club manager Gareth Hale are serving up | 0:25:28 | 0:25:32 | |
some Welsh treats for the guests, who are all beginning to arrive now. | 0:25:32 | 0:25:36 | |
-I'm going to do some little venison sausage rolls today, made with Welsh venison. -Fantastic! | 0:25:39 | 0:25:43 | |
Lisa Allen has brought along Anne Croft and her husband, Brian, | 0:25:43 | 0:25:47 | |
who she met at the Lancashire Day Heritage Luncheon in Eccles. | 0:25:47 | 0:25:51 | |
When she invited me to come today, it's just been magic from first go, really. Yeah. | 0:25:51 | 0:25:57 | |
Incredible experience, you know, to be here on the other side - | 0:25:57 | 0:26:00 | |
do some nibbles, show off Lancashire, and then get to eat the fantastic food. | 0:26:00 | 0:26:03 | |
Michael Smith is here from the Isle of Skye with Fiona MacVicar | 0:26:05 | 0:26:08 | |
and Kenneth MacDonald, who run a supper-and-pudding bingo night. | 0:26:08 | 0:26:13 | |
Three and five, 35. | 0:26:13 | 0:26:16 | |
Now they've made the long journey south to be here today. | 0:26:16 | 0:26:20 | |
The real inspiration for me this year was knowing that the final banquet was for the people. | 0:26:20 | 0:26:26 | |
It was just for you guys - | 0:26:26 | 0:26:27 | |
all the people who do such hard work for the community. | 0:26:27 | 0:26:30 | |
Andrew Pern's guest from Yorkshire is Alison Souter, | 0:26:30 | 0:26:34 | |
who runs a tea club in Helmsley. | 0:26:34 | 0:26:36 | |
We've brought some Yorkshire parkin here, we're doing various teas. | 0:26:36 | 0:26:41 | |
A brilliant pantry of food literally on our doorstep, so, that's what it's all about. | 0:26:41 | 0:26:45 | |
So, we'll get the old party started here, I think. | 0:26:45 | 0:26:47 | |
Back in the kitchen, all the chefs are under extreme pressure, | 0:26:49 | 0:26:52 | |
but most of all, Tom. | 0:26:52 | 0:26:55 | |
He's only just started putting his potatoes into salted dough. | 0:26:55 | 0:26:58 | |
I'm going to make 28 of them, so I've got a few spare. | 0:26:59 | 0:27:03 | |
And at the moment, I've got six. | 0:27:03 | 0:27:05 | |
-HE LAUGHS -Keep going! | 0:27:05 | 0:27:08 | |
Checking me watch, getting a little bit nervy, a little bit jumpy. | 0:27:11 | 0:27:14 | |
Tom could really do with some help, so it's an ideal moment | 0:27:16 | 0:27:19 | |
for his guest of honour, Lucy Charles, to show up. | 0:27:19 | 0:27:24 | |
-Morning, Tom. -Hey, gorgeous! | 0:27:24 | 0:27:27 | |
-Hello! -I won't squeeze you, I'm covered in flour. You all right? | 0:27:27 | 0:27:31 | |
How are you? | 0:27:31 | 0:27:33 | |
-It's good. It's nice to be in this big kitchen. -Expensive, innit? | 0:27:33 | 0:27:35 | |
I mean, my kitchen back at our community centre's quite big, | 0:27:35 | 0:27:38 | |
but this is, you know, it's on a nice, massive scale. | 0:27:38 | 0:27:42 | |
So, you got something for me to do? | 0:27:42 | 0:27:44 | |
Yeah, I'll tell you what, I'll put this together, and you can tie it up. | 0:27:44 | 0:27:47 | |
All right, let's give it a go. | 0:27:47 | 0:27:50 | |
That's it, just gently pull it through, | 0:27:50 | 0:27:52 | |
-flip that over, so it looks like a sack of potatoes. -Lovely. -Brilliant. | 0:27:52 | 0:27:56 | |
-I'll get going on the next one. -All right. Hey, presto! | 0:27:56 | 0:27:59 | |
Chris's family - his mum, sister and fiancee - | 0:28:02 | 0:28:05 | |
have also stepped in to help him with the stickers for his bags. | 0:28:05 | 0:28:09 | |
What I want yous to do, right, once you've got it like that, | 0:28:09 | 0:28:13 | |
put the sticker just there. | 0:28:13 | 0:28:17 | |
-Sure, a monkey could do that. -Well, good, good. Yous are my three wee monkeys. | 0:28:17 | 0:28:21 | |
He can only hope that his family will get the job done in time, | 0:28:21 | 0:28:24 | |
because he has to start filling the bags ready for service soon. | 0:28:24 | 0:28:27 | |
Outside in the market, | 0:28:31 | 0:28:32 | |
yet more guests have arrived to enjoy the warm-up to the main event. | 0:28:32 | 0:28:36 | |
They come from all over the country, | 0:28:36 | 0:28:39 | |
but they all have one thing in common. | 0:28:39 | 0:28:41 | |
It's their hard work in the community that's being celebrated today. | 0:28:41 | 0:28:45 | |
Oliver and Prue can't resist sampling some of the nibbles. | 0:28:47 | 0:28:51 | |
I can hone in on a pudding from a hundred miles away, | 0:28:53 | 0:28:55 | |
trust me on that. Great. | 0:28:55 | 0:28:59 | |
-Lovely. -Those are the crisps. -Can we eat this one? | 0:28:59 | 0:29:02 | |
This looks great. It's amazing. | 0:29:02 | 0:29:04 | |
Lots of Thai, Malay ingredients, lemon grass, coconut milk. | 0:29:04 | 0:29:08 | |
It's nearly time for the main event, The People's Banquet, | 0:29:08 | 0:29:12 | |
and the excitement is building. | 0:29:12 | 0:29:14 | |
It's great, everybody coming together, all meeting up. Think of the buzz going on. | 0:29:14 | 0:29:18 | |
-It's a great start to the party. -I just think it's absolutely fabulous. | 0:29:18 | 0:29:21 | |
When I start speaking with my hands, you know I'm excited. | 0:29:21 | 0:29:24 | |
It looks brilliant. Seeing all these people set up here, it looks really vibrant and exciting. | 0:29:24 | 0:29:29 | |
Gareth Hale, from Hywel's local rugby club, can't believe his luck. | 0:29:29 | 0:29:34 | |
It's great to be one of the hundred guests. | 0:29:34 | 0:29:37 | |
And one of my hobbies is eating, so looking forward to it. It'll be great. | 0:29:37 | 0:29:42 | |
ALL: Cheers! | 0:29:42 | 0:29:44 | |
With just moments to go before the first course is served, | 0:29:44 | 0:29:48 | |
everyone's relieved that the weather is holding so far. | 0:29:48 | 0:29:51 | |
-Right, we all know what we're doing? -Yeah. -Yeah. | 0:29:51 | 0:29:53 | |
In the kitchen, Chris gathers his brigade together for a final briefing. | 0:29:53 | 0:29:57 | |
OK? We're going to make this look really, really good on the way out. | 0:29:57 | 0:30:00 | |
Happy? Happy? Happy? I'm happy. Right. Good. Excellent. Let's do it. | 0:30:00 | 0:30:04 | |
Upstairs, Matthew is walking a special guest | 0:30:04 | 0:30:07 | |
to her seat at the top table. | 0:30:07 | 0:30:09 | |
Barbara Windsor, star of the East End and street party veteran - | 0:30:09 | 0:30:12 | |
is about to kick off the banquet. | 0:30:12 | 0:30:15 | |
Ladies and gentlemen, welcome. | 0:30:15 | 0:30:18 | |
I am standing beside | 0:30:18 | 0:30:20 | |
the Queen of London, Barbara Windsor, | 0:30:20 | 0:30:23 | |
who'll be introducing us to today's banquet. | 0:30:23 | 0:30:27 | |
Good afternoon and welcome to | 0:30:27 | 0:30:31 | |
The People's Banquet! | 0:30:31 | 0:30:32 | |
CHEERING AND APPLAUSE | 0:30:32 | 0:30:34 | |
Back in the kitchen, it's all systems go. | 0:30:37 | 0:30:40 | |
Most of Chris's season 'n' shake coronation chicken | 0:30:40 | 0:30:43 | |
must be assembled at the last minute. | 0:30:43 | 0:30:46 | |
There's enormous pressure to finish off his huge pile of chicken pieces, | 0:30:46 | 0:30:50 | |
making sure each one is absolutely perfect. | 0:30:50 | 0:30:53 | |
SIZZLING | 0:30:53 | 0:30:55 | |
Careful, don't let them burn too quickly. | 0:30:55 | 0:30:57 | |
Don't turn them too soon, boys, OK? | 0:30:57 | 0:30:59 | |
You are the people who have supported the winning chefs - | 0:31:01 | 0:31:05 | |
Chris, | 0:31:05 | 0:31:07 | |
Aktar, | 0:31:07 | 0:31:09 | |
Tom, | 0:31:09 | 0:31:11 | |
and Paul! | 0:31:11 | 0:31:13 | |
CHEERING AND APPLAUSE | 0:31:13 | 0:31:16 | |
Careful the thighs don't fall apart. | 0:31:17 | 0:31:19 | |
When you're happy with caramelisation, I'll add butter then. | 0:31:19 | 0:31:23 | |
Don't add too much, or it'll kill it. | 0:31:23 | 0:31:24 | |
It's you, their friends, family | 0:31:24 | 0:31:27 | |
and local heroes | 0:31:27 | 0:31:30 | |
who have helped inspire today's amazing dishes. | 0:31:30 | 0:31:33 | |
So today's banquet is their thank you to you all, | 0:31:33 | 0:31:38 | |
and I hope that by being here at this fabulous street party, | 0:31:38 | 0:31:41 | |
you'll have lots of fun with some old friends | 0:31:41 | 0:31:45 | |
and make some new ones too. | 0:31:45 | 0:31:46 | |
With the speech coming to a close, | 0:31:46 | 0:31:49 | |
Chris quickly finishes off the curried mayonnaise | 0:31:49 | 0:31:52 | |
and stirs it into the coleslaw. | 0:31:52 | 0:31:54 | |
Now, I'm absolutely starving, | 0:31:54 | 0:31:56 | |
so shall we get started? | 0:31:56 | 0:31:59 | |
-GUESTS: Yes! -Yes! | 0:31:59 | 0:32:00 | |
So it's with great pleasure | 0:32:00 | 0:32:02 | |
I declare The People's Banquet open! | 0:32:02 | 0:32:05 | |
CHEERING AND APPLAUSE | 0:32:05 | 0:32:09 | |
Time for Chris to bag up 100 portions of chicken, | 0:32:09 | 0:32:13 | |
-but there's a problem. -CHRIS: Pick it up, pick it up. | 0:32:13 | 0:32:15 | |
Some of the bags are being sealed up, which will spoil the chicken. | 0:32:15 | 0:32:19 | |
Don't seal them! | 0:32:19 | 0:32:22 | |
What are you sealing them for? Come on! | 0:32:22 | 0:32:24 | |
They're supposed to put the seasoned shake into it. | 0:32:24 | 0:32:27 | |
Outside at the street party, Chris' special guests from his community - | 0:32:27 | 0:32:31 | |
the Mourne Scoil - are excited to be at this amazing event. | 0:32:31 | 0:32:35 | |
Faster, faster, faster. | 0:32:36 | 0:32:38 | |
But Chris is fighting against time to finish bagging the chicken | 0:32:38 | 0:32:42 | |
and placing the bags, coleslaw and spice mix on his special racks. | 0:32:42 | 0:32:46 | |
Come on, boys. | 0:32:46 | 0:32:47 | |
With anticipation at a high, | 0:32:47 | 0:32:50 | |
another person who is as nervous as Chris is his mother, Grainne. | 0:32:50 | 0:32:54 | |
GONG CLANGS | 0:32:54 | 0:32:55 | |
As she announces the arrival of the first course, | 0:32:55 | 0:32:58 | |
she can only hope that her son will not disappoint | 0:32:58 | 0:33:00 | |
these expectant guests. | 0:33:00 | 0:33:02 | |
Come on, boys. Here you go. | 0:33:04 | 0:33:05 | |
Let's go. | 0:33:07 | 0:33:09 | |
Finally, the first dishes of the Great British Menu People's Banquet | 0:33:09 | 0:33:13 | |
are beginning their journey to Leadenhall Market. | 0:33:13 | 0:33:16 | |
CHEERING AND APPLAUSE | 0:33:19 | 0:33:23 | |
Oh, my goodness! | 0:33:28 | 0:33:30 | |
Another one... | 0:33:32 | 0:33:33 | |
With the first bags hitting the tables, | 0:33:33 | 0:33:35 | |
will Chris' inventive idea | 0:33:35 | 0:33:37 | |
of season 'n' shake get the party started? | 0:33:37 | 0:33:40 | |
One, two, three... | 0:33:40 | 0:33:43 | |
MATTHEW: Shake! | 0:33:43 | 0:33:45 | |
MATTHEW: Shake, rattle and roll! | 0:33:49 | 0:33:51 | |
Oh, marvellous! | 0:33:53 | 0:33:55 | |
CHRIS: Keep pushing, keep pushing! | 0:33:57 | 0:33:58 | |
Back in the kitchen, | 0:33:58 | 0:34:00 | |
the bagging production line is still in full swing | 0:34:00 | 0:34:03 | |
and Chris is anxious to make sure that each one | 0:34:03 | 0:34:06 | |
-is as good as the last. -Please watch the bags, boys. | 0:34:06 | 0:34:09 | |
Come on, boys. | 0:34:09 | 0:34:11 | |
Chris's guests from his family and the cookery school | 0:34:11 | 0:34:14 | |
are amongst the first to tuck in. | 0:34:14 | 0:34:16 | |
That just takes coronation chicken to a whole different level. | 0:34:16 | 0:34:19 | |
A brilliant start to a great day and a great banquet. | 0:34:19 | 0:34:23 | |
How many more left, how many more left? | 0:34:23 | 0:34:25 | |
With the waiters whisking the stands out of the kitchen, | 0:34:25 | 0:34:28 | |
Chris loses count of how many tables have already been served. | 0:34:28 | 0:34:31 | |
-That's it. -Stop, stop, stop. What? | 0:34:31 | 0:34:34 | |
-All done! -What? -We're done. | 0:34:34 | 0:34:37 | |
It's over, and there's no-one one more relieved than Chris. | 0:34:37 | 0:34:40 | |
For real?! | 0:34:40 | 0:34:41 | |
HE LAUGHS | 0:34:41 | 0:34:43 | |
Could've done that for 1,000! | 0:34:43 | 0:34:45 | |
But he still doesn't have any idea what the guests thought of his dish. | 0:34:45 | 0:34:48 | |
I mean, the whole idea is fantastic. | 0:34:48 | 0:34:51 | |
It's very innovative and really novel. | 0:34:51 | 0:34:52 | |
Put smiles on people's faces and you're winning straightaway. | 0:34:52 | 0:34:55 | |
What was great - there were loads of us eating with our hands, | 0:34:55 | 0:34:59 | |
which is what street food's about, at a street party, you know, | 0:34:59 | 0:35:02 | |
and it was just getting in and mucking in, which I thought was fab. | 0:35:02 | 0:35:06 | |
As the guests get stuck in, | 0:35:06 | 0:35:08 | |
Barbara Windsor has a special request. | 0:35:08 | 0:35:10 | |
Can I take that for my old man? | 0:35:10 | 0:35:13 | |
Ooh, lovely! | 0:35:13 | 0:35:14 | |
Oh, marvellous! Look, takeaway bags. | 0:35:14 | 0:35:17 | |
That's it. I never thought of that! | 0:35:17 | 0:35:19 | |
I haven't got a dog, but I've got a husband. | 0:35:19 | 0:35:21 | |
Veteran chef Richard Corrigan, | 0:35:21 | 0:35:23 | |
who judged this dish in the heats, | 0:35:23 | 0:35:25 | |
has come to the banquet to make sure Chris delivers today | 0:35:25 | 0:35:29 | |
and now he wants to give him his verdict personally. | 0:35:29 | 0:35:32 | |
-Happy with the chicken? -Yeah, yeah. Hard to do it for the big numbers. | 0:35:32 | 0:35:35 | |
But I was happy with it. | 0:35:35 | 0:35:37 | |
-Cracking coleslaw. -Thanks very much. -Absolutely lovely. | 0:35:37 | 0:35:41 | |
Real sense of fun. You got the Great British Menu in one, really. | 0:35:41 | 0:35:45 | |
Bit of shake, bit of salad, off you go, real street party. | 0:35:45 | 0:35:49 | |
-Congratulations again. -Thank you very much. -Well done, you. | 0:35:49 | 0:35:51 | |
CHEERING AND APPLAUSE | 0:35:51 | 0:35:53 | |
With his service over, Chris escapes from the kitchen | 0:35:53 | 0:35:56 | |
to find out just how well his chicken has gone down, | 0:35:56 | 0:36:00 | |
first with his mother. | 0:36:00 | 0:36:02 | |
What did you think of that? Good? Yeah? | 0:36:02 | 0:36:04 | |
I am so proud of Chris. | 0:36:04 | 0:36:07 | |
He is so confident and happy in what he does. | 0:36:07 | 0:36:11 | |
Of course I am proud. | 0:36:11 | 0:36:13 | |
Then Catherine, his fiancee. | 0:36:13 | 0:36:16 | |
We all had a good shake and a good cheer | 0:36:16 | 0:36:18 | |
and the cheer seemed to pass down | 0:36:18 | 0:36:20 | |
like a Mexican wave almost when everybody got their bag. | 0:36:20 | 0:36:23 | |
The cheer moved down. | 0:36:23 | 0:36:25 | |
This has been such an original idea, I cannot believe it. | 0:36:25 | 0:36:29 | |
It's daft. I'm in my seventies | 0:36:29 | 0:36:32 | |
and I've never had curry in me coleslaw. | 0:36:32 | 0:36:34 | |
-Never? -No, never! | 0:36:34 | 0:36:36 | |
So Chris's starter has got | 0:36:36 | 0:36:38 | |
the street party off to a swinging start. | 0:36:38 | 0:36:40 | |
Next up, it's Aktar's fish course. | 0:36:42 | 0:36:44 | |
His complex dish - | 0:36:44 | 0:36:46 | |
wild sea bass served with coconut gravy and soft shelled crab - | 0:36:46 | 0:36:50 | |
must be spiced to perfection and delivered on time, | 0:36:50 | 0:36:53 | |
not Aktar's strong point. | 0:36:53 | 0:36:54 | |
Glynn Purnell judged Aktar in the heats, | 0:36:54 | 0:36:58 | |
so knows his timing issues all too well. | 0:36:58 | 0:37:00 | |
He's popped into the kitchen to make sure he's on track. | 0:37:00 | 0:37:04 | |
-How's it going? -Good. | 0:37:04 | 0:37:06 | |
The fish is all ready. I am as prepped as I can get. | 0:37:06 | 0:37:10 | |
-Prepped as you can get. -Got a lovely team. | 0:37:10 | 0:37:12 | |
We're going to be bang-on. | 0:37:12 | 0:37:13 | |
-Don't let me down, huh? -Never. Never. I wouldn't want to do that. | 0:37:13 | 0:37:17 | |
See you in a bit. Thank you. | 0:37:17 | 0:37:19 | |
Cheers. | 0:37:19 | 0:37:21 | |
Very nervous, getting that first one out. | 0:37:23 | 0:37:25 | |
Things do get a bit manic and that's where | 0:37:25 | 0:37:27 | |
you have to really step up the game. | 0:37:27 | 0:37:30 | |
As far as I'm aware, I've done all the prep I can. | 0:37:30 | 0:37:32 | |
Aktar's friends, brother and his special guests of honour | 0:37:33 | 0:37:37 | |
are expecting only the very best from him. | 0:37:37 | 0:37:41 | |
It's great that he's finally got to the banquet | 0:37:41 | 0:37:43 | |
because he was talking about it when we met before. | 0:37:43 | 0:37:46 | |
It's great to be part of such a great banquet | 0:37:46 | 0:37:49 | |
for the whole of the country. | 0:37:49 | 0:37:51 | |
I think Birmingham will be very proud of him | 0:37:51 | 0:37:54 | |
when they see this, yeah. Fantastic. | 0:37:54 | 0:37:56 | |
Back in the kitchen, Aktar checks on the sea bass, | 0:37:58 | 0:38:00 | |
which is being baked blind in the oven. | 0:38:00 | 0:38:03 | |
To maintain its heat and moisture, | 0:38:03 | 0:38:05 | |
he can only open the parcels to test the fish | 0:38:05 | 0:38:08 | |
just minutes before service. | 0:38:08 | 0:38:11 | |
-How's it going? -It's going good, we will find out now. | 0:38:14 | 0:38:17 | |
Oliver's come in at a critical stage. | 0:38:17 | 0:38:19 | |
It's time to taste the fish. | 0:38:19 | 0:38:22 | |
Will he think it's ready to go? | 0:38:22 | 0:38:24 | |
-If we've got the first one right, every one'll be perfect. -Come on, let's... | 0:38:24 | 0:38:27 | |
The moment... | 0:38:27 | 0:38:28 | |
The one I've been worried about. | 0:38:28 | 0:38:31 | |
Might give that a couple more minutes. | 0:38:31 | 0:38:34 | |
I normally leave it to rest. | 0:38:34 | 0:38:36 | |
-I think it's all right, you've got to go. -Thank you very much. | 0:38:36 | 0:38:39 | |
-Good luck. -Thank you. Thank you. | 0:38:39 | 0:38:41 | |
Fast as you like. | 0:38:41 | 0:38:42 | |
But then Aktar suddenly hits a problem. | 0:38:44 | 0:38:47 | |
As he attempts to remove a fish from its wrapper, | 0:38:47 | 0:38:50 | |
he finds that, worryingly, it's sticking | 0:38:50 | 0:38:52 | |
and beginning to fall apart. | 0:38:52 | 0:38:54 | |
Scissors, please? | 0:38:54 | 0:38:56 | |
If the fish disintegrates, it will be a disaster. | 0:38:56 | 0:39:00 | |
PAUL: Pair of scissors, please? | 0:39:00 | 0:39:02 | |
-CHRIS: Come on, come on. -But with a bit of help from Paul, | 0:39:02 | 0:39:04 | |
Aktar saves the fish from collapsing. | 0:39:04 | 0:39:07 | |
I've got it, you keep going. | 0:39:07 | 0:39:09 | |
With Aktar concentrating on his sea bass, | 0:39:09 | 0:39:12 | |
Chris steps in to keep service on time. | 0:39:12 | 0:39:14 | |
Come on, come on, come on, hurry up. | 0:39:14 | 0:39:17 | |
Aktar's soft shell crabs can only be fried at the last minute | 0:39:18 | 0:39:22 | |
to ensure they're still crisp when they hit the table. | 0:39:22 | 0:39:26 | |
-CHRIS: Pick up, pick up. -PAUL: Service. | 0:39:26 | 0:39:28 | |
CHRIS: Next one, next one. Come on! | 0:39:28 | 0:39:30 | |
GONG CLANGS | 0:39:30 | 0:39:32 | |
With the gong sounded for the arrival of the fish course, | 0:39:32 | 0:39:35 | |
the first platter leaves the kitchen destined for the top table. | 0:39:35 | 0:39:38 | |
CHEERING AND APPLAUSE | 0:39:38 | 0:39:42 | |
Will the fish be hot and succulent, | 0:39:44 | 0:39:47 | |
just as Aktar planned? | 0:39:47 | 0:39:49 | |
BARBARA: Oh, look at that! | 0:39:49 | 0:39:51 | |
OK, I don't know what the rest of you are eating...! | 0:39:51 | 0:39:55 | |
Back in the kitchen, Aktar has mastered his presentation | 0:39:56 | 0:40:00 | |
and is now sending out platter after platter to the waiting guests. | 0:40:00 | 0:40:04 | |
APPLAUSE | 0:40:04 | 0:40:06 | |
The community group that inspired him | 0:40:07 | 0:40:10 | |
have already dived into his steaming sea bass. | 0:40:10 | 0:40:12 | |
Yeah, I think it was good that | 0:40:12 | 0:40:13 | |
you were able to actually share the food on the table, | 0:40:13 | 0:40:16 | |
as opposed to individual portions. | 0:40:16 | 0:40:19 | |
I think it was good sharing food. | 0:40:19 | 0:40:20 | |
It made it nice. It made everyone come together and enjoy it together. | 0:40:20 | 0:40:25 | |
Yeah, I really enjoyed the dish. | 0:40:25 | 0:40:27 | |
Will his friends and family be relieved that it's all gone so well? | 0:40:27 | 0:40:30 | |
He has got six clocks going, I think, to make sure what he was going to do | 0:40:30 | 0:40:34 | |
was delivered, but didn't he deliver?! What a fantastic dish! | 0:40:34 | 0:40:37 | |
The flavours were just absolutely fantastic. | 0:40:37 | 0:40:40 | |
The presentation and flavour! And this is him, you know. | 0:40:40 | 0:40:43 | |
I mean, if you had presented this dish, | 0:40:43 | 0:40:46 | |
I would have said, "Yeah, this is HIS dish." | 0:40:46 | 0:40:49 | |
One of his chief rivals in the finals is equally impressed. | 0:40:49 | 0:40:52 | |
I thought the presentation was really dramatic. It came out, | 0:40:52 | 0:40:56 | |
everybody really enjoyed cutting the fish. | 0:40:56 | 0:40:58 | |
It got everyone talking. I think he did a really good job. | 0:40:58 | 0:41:01 | |
Will Glynn think he cracked it too? | 0:41:01 | 0:41:04 | |
Fantastic flavours. The crispy crab, soft bass. | 0:41:04 | 0:41:07 | |
What was nice is that I enjoyed it, and Barbara Windsor enjoyed it | 0:41:07 | 0:41:12 | |
and Matthew Ford enjoyed it. It just trickled all the way down the table. | 0:41:12 | 0:41:15 | |
A real good feel factor. | 0:41:15 | 0:41:16 | |
Nice interaction and a fantastic fish dish. | 0:41:16 | 0:41:19 | |
He's done it, Aktar's last platter is ready to go out | 0:41:19 | 0:41:23 | |
and he's done all of them on time. | 0:41:23 | 0:41:26 | |
Guys, thank you very much, man! | 0:41:26 | 0:41:30 | |
It all just came together, like clockwork, absolutely amazing. | 0:41:30 | 0:41:34 | |
APPLAUSE | 0:41:34 | 0:41:36 | |
The fish was perfectly cooked, the spicing was very, very delicate. | 0:41:40 | 0:41:45 | |
The mango salsa was sharp. It was faultless, absolutely faultless. | 0:41:45 | 0:41:52 | |
The guy is a genius, that is the long and short of it. | 0:41:52 | 0:41:56 | |
You have some dark rings around the eyes, | 0:41:56 | 0:41:59 | |
sweat-streaked brow. | 0:41:59 | 0:42:00 | |
It's a tough life in that kitchen. | 0:42:00 | 0:42:02 | |
Maybe next year, we should get you in there! | 0:42:02 | 0:42:04 | |
Well done, the pressure's off now, enjoy the rest of the day. | 0:42:06 | 0:42:10 | |
Thank you. Thank you very much. | 0:42:10 | 0:42:12 | |
Where's all the forks? | 0:42:13 | 0:42:15 | |
With two courses perfectly sent out, | 0:42:15 | 0:42:18 | |
the pressure is now on Tom Kerridge to deliver a stunning main course. | 0:42:18 | 0:42:22 | |
Get yourself up with a yellow board for the trotters. | 0:42:22 | 0:42:25 | |
He impressed the judges with his platter of pig, | 0:42:25 | 0:42:28 | |
salt baked potatoes and Bramley apple sauce. | 0:42:28 | 0:42:31 | |
But will he be able to deliver it to 100 expectant guests? | 0:42:31 | 0:42:36 | |
The thing about a main course is | 0:42:36 | 0:42:37 | |
a main course isn't one element, there's loads of elements. | 0:42:37 | 0:42:40 | |
It's just the sheer volume of it all that's the worrying point. | 0:42:40 | 0:42:44 | |
I want all of my props set up along here, with a knife and fork in it. | 0:42:44 | 0:42:47 | |
Tom's a perfectionist | 0:42:47 | 0:42:49 | |
and wants to make sure his brigade knows exactly what to do. | 0:42:49 | 0:42:52 | |
The fork goes in the hole. | 0:42:52 | 0:42:54 | |
The knife goes... | 0:42:54 | 0:42:55 | |
My knife box is over there, yeah. | 0:42:55 | 0:42:58 | |
There's one more fork! | 0:42:58 | 0:43:01 | |
But the food has to be as perfect as the presentation. | 0:43:01 | 0:43:03 | |
The crackling-wrapped pork belly is the dish's centrepiece | 0:43:03 | 0:43:07 | |
and it's essential that it has just the right amount of crunch. | 0:43:07 | 0:43:11 | |
Right, then. We'll have a check of them and see if they're all crispy. | 0:43:11 | 0:43:14 | |
If they've all come up. | 0:43:14 | 0:43:16 | |
Timing is crucial. | 0:43:16 | 0:43:19 | |
Too long in the oven and the crackling will be rock solid. | 0:43:19 | 0:43:22 | |
Not long enough and it will be soft and chewy. | 0:43:22 | 0:43:25 | |
Any ones that haven't, we'll look at putting back in for longer. | 0:43:26 | 0:43:30 | |
That one for longer. | 0:43:30 | 0:43:32 | |
So back in they go. | 0:43:32 | 0:43:33 | |
A space for one more, | 0:43:33 | 0:43:36 | |
and that top tray can probably come out. | 0:43:36 | 0:43:38 | |
What time are we going? Ten past five, yeah? | 0:43:38 | 0:43:40 | |
With the clock ticking, it's time to pull out all the stops. | 0:43:43 | 0:43:47 | |
Three minutes from service. We've just got to draw up the pigs' heads. We're about ready. | 0:43:47 | 0:43:51 | |
Chris is finally taking the string off, | 0:43:51 | 0:43:53 | |
Paul is getting the trotters out, the potatoes are done. | 0:43:53 | 0:43:56 | |
Ready to rock! | 0:43:56 | 0:43:59 | |
Upstairs, there's a party atmosphere as the guests wait for Tom's main | 0:43:59 | 0:44:04 | |
and his wife, Beth, is willing him on. | 0:44:04 | 0:44:06 | |
Oh! It's taken over the whole year, pretty much. | 0:44:06 | 0:44:10 | |
And we're just all really proud. | 0:44:10 | 0:44:12 | |
It's so heart-warming that he can do it twice. | 0:44:12 | 0:44:15 | |
It's just amazing. So amazing. | 0:44:15 | 0:44:17 | |
We're going to do a table of six first, which will be 12 trotters. | 0:44:19 | 0:44:22 | |
Let's start mixing salads. Loads of bacon bits with the salads. | 0:44:22 | 0:44:26 | |
In the kitchen, the pressure is on Tom and he's beginning to feel it. | 0:44:26 | 0:44:30 | |
You're going to brush, I'll show you. | 0:44:30 | 0:44:32 | |
Don't be shy with the salad cream. One of those per bowl. | 0:44:32 | 0:44:35 | |
I need twenty...four. | 0:44:35 | 0:44:38 | |
24 sacks, OK? | 0:44:38 | 0:44:40 | |
24 sacks. | 0:44:40 | 0:44:41 | |
With so much going on, even he's getting confused. | 0:44:41 | 0:44:43 | |
Two, four, six, eight... | 0:44:43 | 0:44:46 | |
-10, 12, 14... -BLEEP! | 0:44:46 | 0:44:47 | |
His usually jolly front is cracking under the strain. | 0:44:49 | 0:44:53 | |
Eight pigs' heads on the board. Eight pigs' heads on the board. | 0:44:53 | 0:44:56 | |
Getting Tom's complex main out of the kitchen is a military operation. | 0:44:56 | 0:45:01 | |
Brush with that salt mix onto the board. | 0:45:01 | 0:45:03 | |
Over 200 portions of meat, 24 potato sacks | 0:45:03 | 0:45:07 | |
and dozens of accompaniments are all ready to make their way to the 100 waiting guests. | 0:45:07 | 0:45:12 | |
As long as each set has got | 0:45:14 | 0:45:16 | |
meat, slates and salad, you're good, all right? | 0:45:16 | 0:45:19 | |
There's no way Tom will let the boards leave the kitchen | 0:45:19 | 0:45:23 | |
until all the elements of the dish are in place, | 0:45:23 | 0:45:26 | |
but there are so many that some are getting forgotten. | 0:45:26 | 0:45:29 | |
One, two, three, four, five - I've only got five. | 0:45:29 | 0:45:32 | |
An army of waiters is ready to go, but the food still isn't. | 0:45:32 | 0:45:36 | |
I'm missing one pig's head, please. | 0:45:36 | 0:45:38 | |
One pig's head. I'm missing one pig's head. | 0:45:38 | 0:45:40 | |
-We miscounted those, chef, didn't we? We're one -BLEEP -short. | 0:45:40 | 0:45:45 | |
We've got to have counted that right, guys! | 0:45:45 | 0:45:47 | |
-BLEEP -it's only counting! | 0:45:47 | 0:45:50 | |
Has Tom lost control? Can he get the service back on track? | 0:45:50 | 0:45:54 | |
Where's cider? Cider, let's go! | 0:45:54 | 0:45:57 | |
Come on, chaps. Cider! Cider from the other room. | 0:45:57 | 0:46:00 | |
-BLEEP -daydreaming. | 0:46:00 | 0:46:01 | |
-How many tables are missing? How many tables are missing?! -Two! | 0:46:01 | 0:46:05 | |
Thank you. | 0:46:05 | 0:46:07 | |
In the market, Lucy and the rest of her community project | 0:46:08 | 0:46:11 | |
are helping Tom to recreate the perfect presentation | 0:46:11 | 0:46:15 | |
he gave the judges in the final. | 0:46:15 | 0:46:17 | |
Come on, chaps. I need this quickly, quickly, quickly, quickly. | 0:46:19 | 0:46:21 | |
Let's go. Let's go. Let's go. Let's go. | 0:46:21 | 0:46:24 | |
-Take the -BLEEP -thing without a tray. Just take it. | 0:46:24 | 0:46:27 | |
The waiting crowd has no idea | 0:46:27 | 0:46:29 | |
of the commotion going on behind the scenes in the kitchen, | 0:46:29 | 0:46:32 | |
but in the nick of time, Tom pulls it together. | 0:46:32 | 0:46:36 | |
His mum Jackie and wife Beth | 0:46:36 | 0:46:38 | |
signal the arrival of the main course. | 0:46:38 | 0:46:41 | |
APPLAUSE | 0:46:44 | 0:46:45 | |
And Tom's roast hog starts to make an appearance. | 0:46:45 | 0:46:49 | |
-Wow! Look at this! -There you go. Hot to trot! -Hot to trot. | 0:46:53 | 0:46:57 | |
I need one more with the cider, the veg and the apple sauce, please. | 0:46:57 | 0:47:02 | |
Two more waiters down this end, please! Two more waiters, please! | 0:47:02 | 0:47:06 | |
Last board. Let's go! Last waiter! | 0:47:06 | 0:47:09 | |
Here you go. Last tray of pork. | 0:47:14 | 0:47:16 | |
Thank you very much. Au revoir. | 0:47:16 | 0:47:18 | |
Before long, all 100 guests are served with the pork feast. | 0:47:18 | 0:47:24 | |
There were a few service issues, shall we say? But do you know what? | 0:47:26 | 0:47:30 | |
The kitchen side, they worked together. | 0:47:30 | 0:47:32 | |
Everyone pulled together as a team, and it's absolutely fantastic. | 0:47:32 | 0:47:35 | |
Will Tom's hog roast wow | 0:47:35 | 0:47:37 | |
like the main course did at last year's banquet? | 0:47:37 | 0:47:41 | |
-So, Oliver, you put this through? -Yeah. | 0:47:41 | 0:47:43 | |
A very good reason. | 0:47:43 | 0:47:44 | |
A very good reason. | 0:47:44 | 0:47:46 | |
Look at that, doing a wonderful job of being Mum, there. | 0:47:46 | 0:47:49 | |
Yeah. Crackling's great, isn't it? | 0:47:52 | 0:47:54 | |
For me, to have crackling at this street party banquet - wow, fabulous. | 0:47:54 | 0:48:02 | |
There you go. Look at that. Whoa! | 0:48:02 | 0:48:05 | |
Absolutely everybody at the table is in awe at the beauty of Tom's dish. | 0:48:05 | 0:48:10 | |
There is talking points on everything. | 0:48:10 | 0:48:12 | |
The quality, the cooking is superb. | 0:48:12 | 0:48:15 | |
You know, I still love that salad cream. | 0:48:15 | 0:48:18 | |
The whole dish is just amazing. | 0:48:18 | 0:48:20 | |
A lot of work must have gone into it. Very, very creative. | 0:48:20 | 0:48:24 | |
Highly presented, lovely. | 0:48:24 | 0:48:27 | |
It's a real challenge to do something for a main course, | 0:48:28 | 0:48:31 | |
to keep it all hot. | 0:48:31 | 0:48:33 | |
The crackling was crispy. He's a top guy. | 0:48:33 | 0:48:36 | |
And what does Lucy, Tom's guest of honour, | 0:48:36 | 0:48:39 | |
make of the dish she gave him a helping hand with in the kitchen? | 0:48:39 | 0:48:42 | |
I'm really proud of Tom because it's taken a lot for him to get here. | 0:48:42 | 0:48:46 | |
He's worked really, really hard, | 0:48:46 | 0:48:48 | |
and it's nice for someone like myself to come from a local community | 0:48:48 | 0:48:51 | |
and be involved in this massive banquet, and the preparation. | 0:48:51 | 0:48:56 | |
I managed to get my hands dirty, which was great, | 0:48:56 | 0:48:59 | |
so it's a brilliant opportunity which I'm glad and excited to be a part of. | 0:48:59 | 0:49:03 | |
Veteran chef Jason Atherton put Tom's dish through | 0:49:03 | 0:49:06 | |
with top marks in the regionals | 0:49:06 | 0:49:08 | |
and is thrilled to see him deliver it on banquet day. | 0:49:08 | 0:49:12 | |
-Go on! -Wahey! | 0:49:12 | 0:49:13 | |
That's how good that was! | 0:49:16 | 0:49:18 | |
This is the only ever time I gave a perfect ten, | 0:49:18 | 0:49:21 | |
and I have to tell you, I would maybe even give it 11. It was so good. | 0:49:21 | 0:49:25 | |
You just look around you the way complete strangers here have sat down, | 0:49:25 | 0:49:29 | |
they've had food to share, they've had drink to share, | 0:49:29 | 0:49:32 | |
and they've had words to share. And I think that's... | 0:49:32 | 0:49:36 | |
What more could you hope for? That's the very best you could hope for. | 0:49:36 | 0:49:40 | |
To be honest with you, it's one of the proudest things | 0:49:40 | 0:49:42 | |
I've ever achieved - winning two main courses | 0:49:42 | 0:49:46 | |
for the Great British Menu. | 0:49:46 | 0:49:47 | |
To win one is phenomenal and to come back this year again | 0:49:47 | 0:49:50 | |
up against such huge talent, to actually be the one cooking the main course, | 0:49:50 | 0:49:54 | |
yeah, what an achievement! Very, very happy. Very proud. | 0:49:54 | 0:49:57 | |
My little bit of this banquet's now done. That's it, it's done. | 0:49:57 | 0:50:01 | |
The whole journey for this year, it's over and done with, and that is quite sad. | 0:50:01 | 0:50:05 | |
But it's not over yet, | 0:50:05 | 0:50:07 | |
as Tom walks out to a hero's welcome... | 0:50:07 | 0:50:10 | |
CHEERING AND APPLAUSE | 0:50:10 | 0:50:12 | |
..and makes a beeline for his mum and wife. | 0:50:14 | 0:50:17 | |
Hey-up! | 0:50:17 | 0:50:18 | |
Oh, you're making me cry again! | 0:50:20 | 0:50:22 | |
-Well done! -You all right? | 0:50:22 | 0:50:25 | |
-You all right? -Well done. -Thank you very much... | 0:50:25 | 0:50:29 | |
Tom's family have been behind him every step of the way. | 0:50:29 | 0:50:33 | |
Bursting with pride, absolutely thrilled for him. | 0:50:33 | 0:50:36 | |
I mean, he's worked so hard, I know, | 0:50:36 | 0:50:38 | |
and to win it two years running is a fabulous achievement, isn't it? | 0:50:38 | 0:50:43 | |
Can't ask for any more. | 0:50:43 | 0:50:45 | |
We're just all really proud of him. Yay! | 0:50:45 | 0:50:49 | |
Three chefs have had their turn and now it's time for the grand finale, | 0:50:51 | 0:50:55 | |
and Great British Menu newcomer Paul Ainsworth | 0:50:55 | 0:50:58 | |
has an awful lot to live up to. | 0:50:58 | 0:51:00 | |
Are you, er, nervous about this, are you? The last course? | 0:51:01 | 0:51:04 | |
Yeah. Yeah, I am. I'm very, very nervous, erm... | 0:51:04 | 0:51:09 | |
-but I'm ready. -I don't think you've got nothing to be nervous about, mate. | 0:51:09 | 0:51:13 | |
You've got a really good sweet here. | 0:51:13 | 0:51:15 | |
But Paul's not made it easy for himself. | 0:51:15 | 0:51:17 | |
His complicated dessert is a pick-and-mix | 0:51:17 | 0:51:20 | |
of raspberry curd doughnuts, | 0:51:20 | 0:51:22 | |
coconut custard and peanut popcorn, | 0:51:22 | 0:51:24 | |
honeycomb lollypops | 0:51:24 | 0:51:25 | |
and toffee apples with marshmallow. | 0:51:25 | 0:51:27 | |
It's a lot to get right. | 0:51:27 | 0:51:30 | |
Can you do a count for me now? | 0:51:34 | 0:51:35 | |
With over 600 individual pieces to prepare, | 0:51:35 | 0:51:38 | |
his fellow chefs step in to help. | 0:51:38 | 0:51:41 | |
Just make sure they're really packed full of the raspberry curd, please. | 0:51:43 | 0:51:46 | |
-ALL: -Yes, chef. | 0:51:46 | 0:51:48 | |
Right, boys, can I leave you to sugar the doughnuts, | 0:51:48 | 0:51:51 | |
and I'll go plate out there? It's a bit cooler. | 0:51:51 | 0:51:53 | |
-All right. -No sweat. | 0:51:53 | 0:51:56 | |
It's time to start plating up | 0:51:56 | 0:51:58 | |
away from the intense heat of the kitchen, | 0:51:58 | 0:52:01 | |
which could destroy his dessert. | 0:52:01 | 0:52:02 | |
Upstairs, they're waiting expectantly for Paul's Taste of the Fairground, | 0:52:04 | 0:52:08 | |
and his wife Emma is on tenterhooks. | 0:52:08 | 0:52:11 | |
You know, I've seen him head down, just, like, you know... | 0:52:11 | 0:52:16 | |
focused and absolutely proud, yeah. | 0:52:16 | 0:52:20 | |
The kitchen is unusually quiet | 0:52:23 | 0:52:26 | |
as everyone focuses on the enormous task at hand. | 0:52:26 | 0:52:30 | |
OK, when them glasses are done, start bringing them over from the front there, guys. | 0:52:30 | 0:52:34 | |
-Chief, do you want to come and get the honeycomb with me? -Yeah. | 0:52:37 | 0:52:41 | |
After Paul's efforts last night, his honeycomb is now perfect, | 0:52:41 | 0:52:46 | |
but that's only one part of his dish. | 0:52:46 | 0:52:49 | |
I know how... You know, when the pressure's on, | 0:52:53 | 0:52:57 | |
when it's your course, I know how nervous you can get, | 0:52:57 | 0:53:00 | |
so I am feeling it for him. | 0:53:00 | 0:53:01 | |
We've all worked together on this whole banquet for so long. | 0:53:01 | 0:53:05 | |
The 600 pieces are ready. | 0:53:05 | 0:53:09 | |
Now, it's time to place them on to the specially-made stands | 0:53:09 | 0:53:12 | |
that will transport them to the guests. | 0:53:12 | 0:53:14 | |
-One more marshmallow, please. -Here you go. -Yep. | 0:53:14 | 0:53:17 | |
Three successful courses have gone before, | 0:53:17 | 0:53:20 | |
and Paul wants his finale to be the ultimate dish. | 0:53:20 | 0:53:23 | |
Right, ready, boys? | 0:53:24 | 0:53:26 | |
Yeah, let's go. | 0:53:26 | 0:53:28 | |
Service. | 0:53:28 | 0:53:29 | |
Paul's proud mum Annabelle announces the arrival of her son's hard work. | 0:53:30 | 0:53:35 | |
Watch your backs, watch your backs, cos I haven't got spares. | 0:53:35 | 0:53:39 | |
APPLAUSE | 0:53:42 | 0:53:45 | |
The playful final course of today's banquet | 0:53:45 | 0:53:48 | |
gets a rapturous reception. | 0:53:48 | 0:53:51 | |
CHEERING | 0:53:51 | 0:53:53 | |
That's mine. What are you lot going to have?! | 0:54:00 | 0:54:02 | |
What are you going to have? | 0:54:02 | 0:54:04 | |
Paul's sweets are going down a treat in the market. | 0:54:07 | 0:54:11 | |
Incredible end to the meal. I think you can see by the reaction around the table, | 0:54:11 | 0:54:15 | |
everyone is totally amazed by it. | 0:54:15 | 0:54:16 | |
Honestly, I've died and gone to heaven, for sure. | 0:54:16 | 0:54:20 | |
-That is really, seriously nice. -Really nice. | 0:54:20 | 0:54:24 | |
Paul's special guests from Cornwall have been bowled over. | 0:54:24 | 0:54:27 | |
'He epitomised the whole meal,' | 0:54:27 | 0:54:29 | |
about sharing, getting together, looking fantastic and tasting absolutely amazing, | 0:54:29 | 0:54:33 | |
so I think it was an absolutely brilliant way to end off the meal. | 0:54:33 | 0:54:37 | |
When he came to the mission, we knew he was really, really good, | 0:54:37 | 0:54:40 | |
and we just willed that he would win, get through to the final, | 0:54:40 | 0:54:43 | |
and when he did, we just couldn't be more proud. | 0:54:43 | 0:54:45 | |
His mum, Annabelle, and dad, Dave, are overwhelmed by his achievement. | 0:54:45 | 0:54:51 | |
When Paul's food came out, I was very, very proud, obviously, | 0:54:51 | 0:54:55 | |
and very emotional at the same time. | 0:54:55 | 0:54:57 | |
Just something like that for all of these people, it's just marvellous, really. | 0:54:57 | 0:55:01 | |
Yeah, very impressed. | 0:55:01 | 0:55:03 | |
It was good for a street party, I think, sharing. Beautiful. | 0:55:03 | 0:55:08 | |
Veteran judge Angela Hartnett helped put | 0:55:08 | 0:55:11 | |
Paul's dish through in the finals. | 0:55:11 | 0:55:13 | |
I think it delivered on all aspects. | 0:55:13 | 0:55:15 | |
It delivered visually, on a technical basis, it delivered on taste. | 0:55:15 | 0:55:19 | |
It ticked every box. | 0:55:19 | 0:55:21 | |
'Yeah, Paul's dish was perfect and it was a great, great course.' | 0:55:21 | 0:55:24 | |
The theatrical status of the dish - that it was about the fairground - | 0:55:24 | 0:55:28 | |
it was absolutely sensational. Brilliant. | 0:55:28 | 0:55:31 | |
Paul's wife has shared his vision from the start. | 0:55:31 | 0:55:34 | |
When I saw the carts coming out, I could just feel myself welling up. | 0:55:34 | 0:55:38 | |
I was so emotional. It was overwhelming. | 0:55:38 | 0:55:41 | |
I just couldn't believe that we're here on this day. It's great. | 0:55:41 | 0:55:45 | |
-Well done, chef! -Yay! -APPLAUSE | 0:55:45 | 0:55:47 | |
-Well done, mate. -Cheers, mate. -Well done. -Thank you. | 0:55:49 | 0:55:53 | |
Four courses have been served to perfection. | 0:55:55 | 0:55:58 | |
Now, it's time to celebrate. | 0:56:00 | 0:56:02 | |
Ladies and gentlemen and boys and girls, | 0:56:02 | 0:56:05 | |
a big round of applause - | 0:56:05 | 0:56:07 | |
Chris, Tom, Aktar, Paul! | 0:56:07 | 0:56:10 | |
Come on, darlings! | 0:56:10 | 0:56:13 | |
Let the dancing begin! | 0:56:13 | 0:56:15 | |
HIGHLAND MUSIC | 0:56:15 | 0:56:18 | |
CHEERING AND CLAPPING | 0:56:18 | 0:56:20 | |
We've had a fantastic day, really, really good fun, | 0:56:25 | 0:56:28 | |
and to finish with a wee bit of Highland fling, that's just perfect for me. | 0:56:28 | 0:56:32 | |
It's nice to know that someone from a local community like me | 0:56:32 | 0:56:36 | |
can be invited to an exquisite banquet like this. | 0:56:36 | 0:56:40 | |
It's an opportunity that I've been quite proud to be a part of. | 0:56:40 | 0:56:43 | |
'But everybody's kept that real street-party feeling, and you know,' | 0:56:43 | 0:56:47 | |
I've met people from up here, down there, all over the countryside. | 0:56:47 | 0:56:51 | |
This is great, to get people together. | 0:56:51 | 0:56:53 | |
It's lovely. The community, the spirit, all about foods, all about people. | 0:56:53 | 0:56:58 | |
It's great! | 0:56:58 | 0:57:00 | |
This is a big step for us. We don't go to London very often. | 0:57:00 | 0:57:04 | |
It's like a coronation to us. It's the same kind of atmosphere. | 0:57:04 | 0:57:08 | |
This has been the highest quality competition that we've been involved in. | 0:57:10 | 0:57:14 | |
The chefs are amazing, the food was amazing. | 0:57:14 | 0:57:16 | |
I'm extremely proud to be involved in this competition. | 0:57:16 | 0:57:20 | |
The chefs have done a fantastic job. They've done themselves proud. | 0:57:20 | 0:57:24 | |
Best of all, they've done the communities that they've represented proud. | 0:57:24 | 0:57:29 | |
It's a wonderful, wonderful journey, and it's been a wonderful, wonderful crescendo to the end of it. | 0:57:29 | 0:57:35 | |
It's just brilliant. | 0:57:35 | 0:57:37 | |
The reaction of my friends and family and the people I brought here | 0:57:37 | 0:57:40 | |
from the community, it's been overwhelming. It's... I'm speechless. I'm really, really happy. | 0:57:40 | 0:57:44 | |
'I think my friends and family, they've done so much for me over the years, | 0:57:44 | 0:57:48 | |
'and people within my community...' | 0:57:48 | 0:57:50 | |
I made a promise to them many months back, | 0:57:50 | 0:57:52 | |
and I'm pleased that I was able to deliver on that. | 0:57:52 | 0:57:55 | |
Never in my wildest dreams did I imagine that | 0:57:56 | 0:58:00 | |
I was going to be one of the four chefs that got to the final banquet. | 0:58:00 | 0:58:03 | |
There was the time when I did think, | 0:58:03 | 0:58:05 | |
"I wonder what it would be like?" And now, I know what it's like. | 0:58:05 | 0:58:08 | |
I'm living it. I am living the dream. | 0:58:08 | 0:58:10 | |
I am absolutely living the dream. | 0:58:10 | 0:58:12 | |
CHEERING AND APPLAUSE | 0:58:14 | 0:58:17 | |
Subtitles by Red Bee Media Ltd | 0:58:25 | 0:58:27 |