0:00:02 > 0:00:05The stakes are high on Great British Menu.
0:00:05 > 0:00:08The nation's top chefs
0:00:08 > 0:00:12have been challenged to make a feast fit for the People's Banquet.
0:00:12 > 0:00:15Last summer, the best part of a million of us
0:00:15 > 0:00:17tucked in at The Big Lunch,
0:00:17 > 0:00:23an annual event that tries to get people cooking and eating with their neighbours.
0:00:23 > 0:00:25Inspired by this,
0:00:25 > 0:00:27we've laid down the gauntlet,
0:00:27 > 0:00:31our chefs must create dazzling dishes designed to share -
0:00:31 > 0:00:35breath-taking platters to create a buzz at the ultimate street party.
0:00:35 > 0:00:39I think it's great to be able to create food to share
0:00:39 > 0:00:42to get people interacting, communicating,
0:00:42 > 0:00:45and just have some fun over really good food.
0:00:45 > 0:00:50If they win, their dishes will be paraded down the ancient cobbled streets of Leadenhall Market
0:00:50 > 0:00:52to 100 expectant guests.
0:00:52 > 0:00:55To get a dish there would be a massive honour
0:00:55 > 0:00:57and I'll push myself to the limit.
0:00:57 > 0:01:01This week, slogging it out to represent Northern Ireland,
0:01:01 > 0:01:05are Brian McCann, Chris Fearon and Chris Bell.
0:01:05 > 0:01:08Their first bout is for the starters.
0:01:08 > 0:01:11The contenders - Guinness glazed ham with pigeon sausage rolls,
0:01:11 > 0:01:14shake-in-a-bag style coronation chicken,
0:01:14 > 0:01:17and a British summer picnic.
0:01:17 > 0:01:19Only one will be victorious.
0:01:19 > 0:01:24- I think it's going to be very close. - If I was them, I would be smelling danger.
0:01:24 > 0:01:26Today's the day. It's D-day.
0:01:26 > 0:01:28I do not want to go home. I want to win this.
0:01:38 > 0:01:41This time, the competition is all about food that brings
0:01:41 > 0:01:44communities together -
0:01:44 > 0:01:47sensational sharing dishes that get everyone talking.
0:01:47 > 0:01:51This year's brief is so challenging,
0:01:51 > 0:01:53it has completely taken me out of my comfort zone.
0:01:53 > 0:01:55It is difficult this year.
0:01:55 > 0:02:00To develop their menus, all the chefs have been out and about
0:02:00 > 0:02:05meeting the unsung heroes whose cooking connects people in their neighbourhood.
0:02:05 > 0:02:07- Did you enjoy it?- Very, very nice.
0:02:07 > 0:02:10And to give the competition a personal twist,
0:02:10 > 0:02:12if the chefs win a dish on the final menu,
0:02:12 > 0:02:16the people they've met will be their guests of honour
0:02:16 > 0:02:18at the People's Banquet.
0:02:18 > 0:02:21If I'm lucky enough to get through, I would love you to come
0:02:21 > 0:02:22as a guest of honour.
0:02:22 > 0:02:24Ooh! So exciting!
0:02:24 > 0:02:29But to be in with a chance, the chefs first have to impress a former champion
0:02:29 > 0:02:32who knows exactly what it takes to win.
0:02:32 > 0:02:35Every day, he will taste and score their dishes out of ten.
0:02:35 > 0:02:38This week for Northern Ireland, it's Richard Corrigan,
0:02:38 > 0:02:41the most successful chef in Great British Menu's history.
0:02:41 > 0:02:46Come Thursday, he'll send the two highest scoring chefs through to the judges
0:02:46 > 0:02:48and one chef home.
0:02:48 > 0:02:52It's a pretty tough brief. You're talking about making mini buffets.
0:02:52 > 0:02:56Lots of food to share, so it has to be visually stunning.
0:02:56 > 0:03:01That's a very hard brief for any chef to take up.
0:03:05 > 0:03:08Check on. One beetroot, two sea bass, one pork, one sirloin, please.
0:03:08 > 0:03:10Yes, chef.
0:03:10 > 0:03:12First up, it's Brian McCann,
0:03:12 > 0:03:15head chef at Shu in his home town of Belfast,
0:03:15 > 0:03:18he's no stranger to the competition
0:03:18 > 0:03:21and he's determined to go all the way to the People's Banquet,
0:03:21 > 0:03:23having been kicked out by Richard last year.
0:03:23 > 0:03:27This year, because I've been there before, there's more pressure on me,
0:03:27 > 0:03:30I do not want to go out in the first round, I need to go through.
0:03:34 > 0:03:36- Good morning, Richard. - Brian, welcome.
0:03:36 > 0:03:38- How are you?- Very good.
0:03:38 > 0:03:40What are you cooking for us?
0:03:40 > 0:03:44We're going to do Pat O'Doherty's gammon. I'm going to boil it whole, glaze it,
0:03:44 > 0:03:47and I'm going to do pigeon sausage rolls.
0:03:47 > 0:03:50Sausage rolls, everybody knows them, just a bit of a twist.
0:03:50 > 0:03:55Pickled cucumber, pickled quail eggs and a beautiful wheaten bread.
0:03:55 > 0:03:58Really simple, great food for sharing.
0:03:58 > 0:04:01And the ham, how's it going to be presented?
0:04:01 > 0:04:03A few nice slices, wheaten bread. Really simple.
0:04:03 > 0:04:07If somebody doesn't like it, they don't have to eat it, they can have sausage roll and pickles.
0:04:07 > 0:04:11Inclusive, not exclusive. I want everybody to enjoy it.
0:04:12 > 0:04:15Brian's hoping his hearty platter
0:04:15 > 0:04:17with its array of comforting British classics,
0:04:17 > 0:04:20will evoke childhood memories of picnics.
0:04:20 > 0:04:25I love the idea of the pigeon sausage and pastry,
0:04:25 > 0:04:26but ham?!
0:04:26 > 0:04:30Is it really good enough to put on the People's Banquet?
0:04:30 > 0:04:33Check on. I want belly pork and one burger.
0:04:33 > 0:04:34Yes, chef!
0:04:34 > 0:04:36Lovely burgers.
0:04:36 > 0:04:40Next up, it's 29-year-old underdog, Chris Fearon.
0:04:40 > 0:04:42He once worked for rival, Brian,
0:04:42 > 0:04:45and now heads up Deanes at Queens, down the road in Belfast.
0:04:45 > 0:04:49a brasserie style restaurant dishing up no-nonsense food.
0:04:50 > 0:04:56I'm just a simple chef from Belfast. I haven't got Michelin stars or gold medals.
0:04:56 > 0:05:00But Chris hasn't been afraid to take risks with the dishes for the competition.
0:05:00 > 0:05:03The problem is they're all working on a theme,
0:05:03 > 0:05:08so if one goes down like a lead balloon, it's Titanic for me.
0:05:14 > 0:05:16- How's it going, Richard? - Chris, how are you?
0:05:16 > 0:05:17- Not bad.- What are you cooking?
0:05:17 > 0:05:20I'm doing my version of a classic coronation chicken
0:05:20 > 0:05:25and instead of doing a classic mayonnaise, I'm going to combine it with coleslaw.
0:05:25 > 0:05:27It's what I grew up with, chicken and coleslaw!
0:05:27 > 0:05:30This is something you're going to really improve upon.
0:05:30 > 0:05:34- I'm going to put my own stamp on it. It'll be presented in a wacky way. - OK.
0:05:34 > 0:05:39You're going to get your chicken in a bag and put your spice into it and shake it up.
0:05:39 > 0:05:42A bit of theatre involved. Breaking boundaries down.
0:05:42 > 0:05:44If I was sitting beside you, I don't know you that well
0:05:44 > 0:05:47I think it would be a bit of fun.
0:05:47 > 0:05:50Chris has gone for broke with his out-there interactive take
0:05:50 > 0:05:52on an old favourite.
0:05:52 > 0:05:55Season shake and curry on coronation chicken
0:05:55 > 0:05:57a feast for the eyes he hopes will get people talking.
0:05:57 > 0:06:00Chris Fearon's idea of the chicken in the bag
0:06:00 > 0:06:02seasoned with the spices,
0:06:02 > 0:06:05it could leave the judges shaking with anger
0:06:05 > 0:06:08because the whole idea of the chef
0:06:08 > 0:06:12is to season the food, to dress the food, to make it taste great,
0:06:12 > 0:06:14not to give it to the clients to season themselves!
0:06:15 > 0:06:17Two terrine away, please.
0:06:17 > 0:06:20Last, but by no means least, it's Chris Bell.
0:06:20 > 0:06:23Born and bred in County Antrim,
0:06:23 > 0:06:25he's now head chef at The Longridge in Lancashire,
0:06:25 > 0:06:29which has held a Michelin star for his accomplished British cooking.
0:06:29 > 0:06:32It's an achievement he's hoping to match today.
0:06:32 > 0:06:35Competitions are about winning. Losing is not entering my head.
0:06:35 > 0:06:39If I execute my menu how I see it, then I'll be fine.
0:06:41 > 0:06:42Morning.
0:06:42 > 0:06:44Chris.
0:06:44 > 0:06:47What are you cooking? A lot of stuff in this basket.
0:06:47 > 0:06:51This is my variation of a classic British picnic.
0:06:51 > 0:06:55The cold meat, I'm going to do some potted chicken legs.
0:06:55 > 0:06:56I'll pickle some eggs.
0:06:56 > 0:07:00- And the livers?- I'm going to make them into chicken live pate.
0:07:00 > 0:07:05- Stilton?- We'll turn it into my version of a quiche or a flan.
0:07:05 > 0:07:07The picnic idea, what brought that around?
0:07:07 > 0:07:10The brief this year is all about sharing foods
0:07:10 > 0:07:14- It's as British as it comes.- Yeah. - That's what I grew up with.
0:07:14 > 0:07:17Great memories for me, I think everybody can relate to it.
0:07:17 > 0:07:20I've just got to execute it the way I think it should be.
0:07:20 > 0:07:23Chris has also been inspired by outdoors eating.
0:07:23 > 0:07:28He's going all-out to impress with eight separate components
0:07:28 > 0:07:30served straight from the hamper.
0:07:30 > 0:07:32There's some great stuff there.
0:07:32 > 0:07:37I really want to taste that dish, but is it a bit too lunch-boxey?
0:07:37 > 0:07:40Some bread, some pate, some cheese.
0:07:40 > 0:07:43Is it good enough to woo the judges?
0:07:50 > 0:07:53With the fight for their starters underway,
0:07:53 > 0:07:57each chef is wondering if their platter will come out on top.
0:07:57 > 0:08:00What do you think Richard's impression is of our dishes?
0:08:00 > 0:08:04I don't know what he's going to think of my dish. I don't know if he'll like it or not.
0:08:04 > 0:08:07If the dishes are good enough, they'll get you through,
0:08:07 > 0:08:10- if they're not, you'll go home. - Yeah.
0:08:10 > 0:08:15Fighting talk from first-timer, Chris Bell.
0:08:15 > 0:08:18Richard will be basing his scores on taste,
0:08:18 > 0:08:21and whether the food is good to share.
0:08:21 > 0:08:22There's no room for error,
0:08:22 > 0:08:25something Brian knows only too well.
0:08:25 > 0:08:29- Do you feel a bigger responsibility to win this year, Brian?- Definitely.
0:08:29 > 0:08:31Everybody wants to win.
0:08:31 > 0:08:35Brian and Chris Bell are both hoping to pull in the points
0:08:35 > 0:08:37with cold, picnic-inspired starters.
0:08:37 > 0:08:43Chris Bell is busy preparing his main event - potted chicken legs topped with chicken liver parfait.
0:08:43 > 0:08:46And for Brian, a massive Guinness glazed ham,
0:08:46 > 0:08:50which he's serving with pigeon sausage rolls, bread and pickles.
0:08:51 > 0:08:56Unlike Chris Fearon, who's simply marinating the meat for his chicken and coleslaw,
0:08:56 > 0:09:00they're both juggling a lot of elements
0:09:00 > 0:09:03and they need to keep their eye on the ball.
0:09:13 > 0:09:17The glaze reduction just boiled over there.
0:09:17 > 0:09:19- Is it burnt?- What do you think?
0:09:19 > 0:09:23I'd be checking it if I were you. Call me old-fashioned!
0:09:25 > 0:09:30There's people making mistakes, things boiling over, there's smoke, there's fire!
0:09:30 > 0:09:32This is it, the pressure's on.
0:09:32 > 0:09:35Brian may have bitten off more than he can chew,
0:09:35 > 0:09:37but he isn't about to lose face
0:09:37 > 0:09:39to his former sous chef.
0:09:39 > 0:09:43I have no concern about any ailments in my dish at the moment. That's all drama.
0:09:43 > 0:09:46He's playing it cool, but it was schoolboy errors that saw Brian
0:09:46 > 0:09:49leave the competition last time.
0:09:50 > 0:09:52- You were here last year.- Yes.
0:09:52 > 0:09:54- You failed miserably.- Yes.
0:09:54 > 0:09:55- Have you tested this dish?- Yes.
0:09:55 > 0:09:58- And you're happy with it? - Yes, yeah, yeah.
0:09:58 > 0:10:02I need to get through. I want to represent Northern Ireland.
0:10:02 > 0:10:07I want to showcase this produce. I want to give everybody who's made some contribution to the community...
0:10:07 > 0:10:09I want to get them on the table.
0:10:09 > 0:10:11You sound like a Northern Irish politician now, yeah?
0:10:11 > 0:10:13BRIAN LAUGHS
0:10:13 > 0:10:16The challenge for the chefs this year has been to come up with sharing plates
0:10:16 > 0:10:19for the People's Banquet.
0:10:19 > 0:10:23To inspire him Brian headed back to Andersonstown in Belfast
0:10:23 > 0:10:26where he first discovered his love of sharing food with others.
0:10:26 > 0:10:30It was an absolutely brilliant place to grow up. We'd never change it. Neighbours were brilliant,
0:10:30 > 0:10:34friends were brilliant, everybody came together. We were always helping each other.
0:10:34 > 0:10:38His fondest memories of sharing food are at the Tullymore Community Centre
0:10:38 > 0:10:42where he and his brother spent many a summer socialising and eating.
0:10:44 > 0:10:48'We used to play football there in the afternoons. There was school discos, learning to dance.'
0:10:48 > 0:10:51It was a brilliant place for all our friends.
0:10:51 > 0:10:55Some of my earliest memories sharing food have to be here.
0:10:55 > 0:10:57Big trays of food, all the kids sitting there.
0:10:57 > 0:11:01Do you remember the cocktail sticks with the ham, pineapple and cheese?
0:11:01 > 0:11:03- Yeah.- Can you remember those?
0:11:03 > 0:11:07- Sausage rolls obviously. - Sausage rolls. Vol-au-vents with the mushroom soup!
0:11:07 > 0:11:13For me it's trying to take some of those key points, the interaction, people sharing,
0:11:13 > 0:11:14the fun, and put that into my menu.
0:11:14 > 0:11:19It's a battle plan that Brian hopes will get him to the final this year.
0:11:19 > 0:11:22I do not want to go out in the first round again. Of course I don't.
0:11:22 > 0:11:24I want to get through for Northern Ireland.
0:11:25 > 0:11:27THEY LAUGH
0:11:28 > 0:11:32Back in the kitchen, Brian's making bread to go with his glazed ham and
0:11:32 > 0:11:34pigeon sausage rolls.
0:11:34 > 0:11:38And rival Chris Bell has also got his baker's hat on.
0:11:39 > 0:11:42This competition has really started in here, hasn't it?
0:11:42 > 0:11:43It's full on now.
0:11:43 > 0:11:48Chris Bell is serving his bread with potted chicken, one of eight
0:11:48 > 0:11:50chef-like picnic dishes keeping him busy.
0:11:53 > 0:11:56Across the kitchen, the king of cool, Chris Fearon,
0:11:56 > 0:12:01is easing himself into part two of just two - his spicy coleslaw.
0:12:01 > 0:12:05- Where would a chef from Northern Ireland be without a bowl of coleslaw?- You're right!
0:12:05 > 0:12:08- My oh my. Coronation chicken...- Yes.
0:12:08 > 0:12:13..is what lazy chefs put on cold plates to serve in hotel buffets.
0:12:13 > 0:12:15The name became ambiguous with bad food.
0:12:15 > 0:12:17Have you changed it that much?
0:12:17 > 0:12:19- I'd like to think I have. - Tell me about it.
0:12:19 > 0:12:22I love chicken on the bone and I thought to myself
0:12:22 > 0:12:26it would be a great idea and a great interaction for people to have this,
0:12:26 > 0:12:29and done in a quirky manner where it would be popped in the bags
0:12:29 > 0:12:31and you'll have people shaking the bags - it will be funny.
0:12:31 > 0:12:35Everybody will be smiling. It'll be tasty. You have to eat it with your hands!
0:12:35 > 0:12:37It better taste good!
0:12:37 > 0:12:41- You're putting the jeepers into me now!- It better taste good.- Thanks.
0:12:43 > 0:12:45Is my fears going to be realised?
0:12:45 > 0:12:48I see that coleslaw being tossed in that curry mayonnaise,
0:12:48 > 0:12:51I see the chicken - he rubbing the spices on it in the oven.
0:12:51 > 0:12:54It just doesn't seem really inspiring.
0:12:54 > 0:12:58Chris Fearon's first experiences of sharing food
0:12:58 > 0:13:00were from his childhood.
0:13:00 > 0:13:03He headed back to his home town, Warrenpoint, near Kilkeel,
0:13:03 > 0:13:06County Down to get inspiration for his menu.
0:13:06 > 0:13:10The son of a fisherman, he has fond memories of the family
0:13:10 > 0:13:13cooking and eating together when his father came home from the sea.
0:13:13 > 0:13:16- Hello!- Well, boy, what's the crack?
0:13:16 > 0:13:18How's it going? How's it going? There you go.
0:13:18 > 0:13:20'It was nice when Dad was home and we could all get together'
0:13:20 > 0:13:25around the table and eat as a family, share the food. It was a good feeling to have.
0:13:25 > 0:13:29He's looking to recreate these good times in his menu.
0:13:29 > 0:13:32The whole logic behind the menu - I thought, "What do I like?" first of all.
0:13:32 > 0:13:35OK? I thought of my stomach first.
0:13:35 > 0:13:39He loved food and he talked about food. When he sat down for his breakfast
0:13:39 > 0:13:43he'd be asking, "What are you making for dinner?"
0:13:43 > 0:13:47It's a hunger that has inspired what he hopes is a winning formula.
0:13:47 > 0:13:50I want to do something a bit different, you know,
0:13:50 > 0:13:54quirky, exciting, a bit of fun factor as well.
0:13:54 > 0:13:56Yummy, yummy!
0:13:56 > 0:14:00Hopefully they'll understand where I'm coming from or I could be packing my bags pretty quick,
0:14:00 > 0:14:03going back home to sunny Belfast.
0:14:05 > 0:14:10Back in the kitchen Chris is putting the finishing touches to his controversial coleslaw.
0:14:10 > 0:14:14he's barely broken a sweat today with his straightforward
0:14:14 > 0:14:17season, shake and curry-on coronation chicken,
0:14:17 > 0:14:22unlike rivals Brian and Chris Bell, whose picnic-inspired starters
0:14:22 > 0:14:25have them both running round in circles.
0:14:25 > 0:14:30It's a safe lunch-box-like feel you went for. What were you thinking?
0:14:30 > 0:14:35- My best memories as a child were not restaurants. It was picnics with my family.- Sure, yeah.
0:14:35 > 0:14:39It's about the occasion, not necessarily just what these people are going to eat,
0:14:39 > 0:14:41it's what they see and talk about while they eat.
0:14:41 > 0:14:44- But there has to be a sense of humour.- There is a sense of humour.
0:14:44 > 0:14:46- There has to be a bit of fun as well. - Totally.
0:14:46 > 0:14:51Chris Bell's search for the perfect food for the People's Banquet
0:14:51 > 0:14:53took him to County Antrim, Northern Ireland,
0:14:53 > 0:14:55a region he's desperate to represent.
0:14:55 > 0:15:00This is where I'm from. This is the country that I'm passionate about
0:15:00 > 0:15:02and this is where my heart is.
0:15:02 > 0:15:06I'll put as much into it as anybody working in Belfast, if not more.
0:15:06 > 0:15:10His earliest memories of sharing food hark back to family get togethers.
0:15:10 > 0:15:13There was always a barbeque and you always cooked it.
0:15:13 > 0:15:17It was only burgers and sausages - not that there was anything wrong with your barbeque!
0:15:17 > 0:15:22'Whenever people come together that haven't seen each other for a long time'
0:15:22 > 0:15:26it is always food that brings them together, whether it be a wedding, a party.
0:15:26 > 0:15:29It doesn't matter what the occasion is. If people are getting together
0:15:29 > 0:15:31it is the best way of building relationships.
0:15:31 > 0:15:37It's these childhood experiences of sharing food, Chris has used to inspire his menu.
0:15:37 > 0:15:40Food to share has got to bring back memories.
0:15:40 > 0:15:43I've tried to create an element of that within each course.
0:15:43 > 0:15:46I'm trying to hopefully give people a memory of this banquet.
0:15:46 > 0:15:49A tactic he hopes will get him to the final.
0:15:49 > 0:15:52I have confidence in myself and I'm not here to make up numbers
0:15:52 > 0:15:56and it would be a massive achievement to get a dish to the menu
0:15:56 > 0:15:58and I'm going to do everything I can to get that.
0:16:01 > 0:16:06Three of Northern Ireland's top chefs are putting their all into starters
0:16:06 > 0:16:08that they're dying to see shared at the People's Banquet.
0:16:08 > 0:16:11Brian's opted for a hearty platter of...
0:16:13 > 0:16:15..and wheaten bread.
0:16:15 > 0:16:17Chris Fearon has chosen
0:16:17 > 0:16:20an off the wall coronation chicken in a bag.
0:16:20 > 0:16:21For Chris Bell
0:16:21 > 0:16:24it's an entire British picnic, hamper included.
0:16:24 > 0:16:27They're all hoping for top marks from former champion Richard Corrigan.
0:16:27 > 0:16:31The atmosphere in the kitchen is really tense.
0:16:31 > 0:16:36You can see the desperation. These guys want to impress.
0:16:42 > 0:16:45All three chefs are under pressure,
0:16:45 > 0:16:48but Chris Fearon seems to be taking it in his stride.
0:16:48 > 0:16:51His simple coronation chicken is already in the oven,
0:16:51 > 0:16:53unlike Brian's ham,
0:16:53 > 0:16:57which is boiled and cooled, ready for its glaze.
0:16:57 > 0:17:00But Richard thinks he's spotted a problem.
0:17:00 > 0:17:02- This is dry and the ham can be dry. - Yeah.
0:17:02 > 0:17:05- What are you putting in between to help...?- Pickles.
0:17:05 > 0:17:08- That's it - pickles?- Yeah, pickled onions, pickled quail's eggs,
0:17:08 > 0:17:10pickled cucumber. I'm also doing a pear and apple chutney.
0:17:10 > 0:17:18His ham does seem overcooked. That could be the worst thing to happen to him today.
0:17:18 > 0:17:20Overcooked ham is dry. It's not interesting.
0:17:20 > 0:17:24I really hope for him that hasn't happened.
0:17:24 > 0:17:30Brian won't know if he's over-boiled this ham until he carves it just before serving.
0:17:30 > 0:17:35All he can do now is cover it in its glaze and get it in the oven.
0:17:35 > 0:17:37He still has his pigeon sausage rolls to prepare,
0:17:37 > 0:17:40but with plating up fast approaching,
0:17:40 > 0:17:44all eyes are on Chris Fearon's incredible presentation.
0:17:44 > 0:17:48- What's this thing here?- This is the contraption. This is the mothership.
0:17:48 > 0:17:52You've obviously put a lot of thought and emphasis on how this food's going to look.
0:17:52 > 0:17:56- Yes.- Is that more important to you than what it's going to taste like?
0:17:56 > 0:17:59No. They did say it has to have a wow factor.
0:17:59 > 0:18:02Just make sure that chicken's cooked though, aye?
0:18:02 > 0:18:08Undeterred by his rival's words of warning, Chris pushes on to the finish line,
0:18:08 > 0:18:10getting his chicken pieces into their bags
0:18:10 > 0:18:16and onto their pick-and-mix-style counter, with sauces of spicy seasoning.
0:18:18 > 0:18:24I mean, you're either going to love it or hate it. You know what I mean?
0:18:24 > 0:18:28- You grab your chicken, in the bag... - Yeah.- ..and you put your spice into it, as much as you want.
0:18:28 > 0:18:30What do you recommend?
0:18:30 > 0:18:33I'd say one-and-a-half, but you can whack the whole lot in if you want.
0:18:33 > 0:18:35You close it up, shake it up to activate it...
0:18:35 > 0:18:39Yeah, go on now, sing a wee song as well!
0:18:40 > 0:18:44Great idea on the sharing factor, but do I want to get my fingers greasy?
0:18:44 > 0:18:46Let's go and find out.
0:18:49 > 0:18:53It's certainly a feast for the eyes, but is it suitable for the People's Banquet?
0:18:53 > 0:18:55His rival chefs seem to think so.
0:18:55 > 0:19:00- Brilliant idea.- It looks the part. - Very clever. Out of the box.
0:19:00 > 0:19:01It's definitely a party dish.
0:19:01 > 0:19:05The brief is about fun and I think this guy has hit it on the head.
0:19:05 > 0:19:10We all recognise humour but is it good enough?
0:19:10 > 0:19:11I'll have to taste it.
0:19:11 > 0:19:15- Go for it.- I'm going to taste the coleslaw. Is it too mayonnaisey?
0:19:20 > 0:19:24- Do you think that's good enough for the judges?- It could be lighter.
0:19:25 > 0:19:27And your humorous chicken...
0:19:32 > 0:19:35- Is that just a bit of skin, is it? - Yep.- Not so pretty.
0:19:36 > 0:19:39You might want to think about that.
0:19:40 > 0:19:42- Messy.- It is messy.
0:19:42 > 0:19:44- Well...- Very messy.
0:19:44 > 0:19:46But it's tasty.
0:19:46 > 0:19:49I think eating it with your hands is lovely. It doesn't bother me at all.
0:19:49 > 0:19:53I have a thing about crispy chicken skin. It should be crispy...
0:19:53 > 0:19:56But that's just skin. That's the only thing. The skin.
0:19:57 > 0:20:00Chris, is this dish good enough to get you to the banquet?
0:20:00 > 0:20:05I think if it's refined and I fix it, I think it's good enough.
0:20:05 > 0:20:10Richard won't be revealing his thoughts or scores until he's tasted all three dishes,
0:20:10 > 0:20:13and he's hard to read.
0:20:13 > 0:20:17'The guy is frightening and you don't know where you stand with him.'
0:20:17 > 0:20:22It got less and less positive as he tasted it and...bit deflated now, I feel.
0:20:22 > 0:20:28Chris Bell's modern take on a British picnic is up next and he's still hard at it,
0:20:28 > 0:20:31topping his potted chicken with chicken liver parfait
0:20:31 > 0:20:35and putting the finishing touches to his stilton and onion quiche.
0:20:35 > 0:20:38He's chosen a table top hamper and chequered table cloth
0:20:38 > 0:20:40to present his picnic.
0:20:40 > 0:20:43Looks nice, Chris. Are you happy with it?
0:20:43 > 0:20:44Bit late now, if I'm not!
0:20:44 > 0:20:48No, no. I'm quite happy. The chicken turned out the way I had.
0:20:48 > 0:20:51Everything's pickled the way I want it to be. The wee tarts are set,
0:20:51 > 0:20:54but it doesn't matter if I'm happy or not, you know?
0:20:54 > 0:20:57Richard is the man Chris needs to impress.
0:20:57 > 0:21:01He races to fill his hamper with jars of his chicken liver parfait,
0:21:01 > 0:21:04pickles and chutneys, and gets it to the pass.
0:21:06 > 0:21:09There we go. Here's my summer picnic.
0:21:09 > 0:21:11And the eating of it, what happens?
0:21:11 > 0:21:13Everyone gets a board?
0:21:13 > 0:21:15- Everyone gets a board.- Yeah.
0:21:15 > 0:21:18This sits in the centre of the table. Everyone gets one of these on their board.
0:21:18 > 0:21:21You help yourself to onions, chutney, gooseberries,
0:21:21 > 0:21:25couple of slices of toast each and then there's a flan on the side.
0:21:25 > 0:21:28Take as little or as much as you want.
0:21:28 > 0:21:29A mini buffet? Let's go.
0:21:31 > 0:21:35Time to see if Chris's hard work pays off.
0:21:37 > 0:21:38Is there enough in there?
0:21:38 > 0:21:41A bit of each. I think it's more than enough for a first course.
0:21:41 > 0:21:44He's covered all angles. Cheese, pickle, meat.
0:21:44 > 0:21:49I think the way we're spooning out stuff, moving about, swapping things over.
0:21:49 > 0:21:51It's definitely interaction.
0:21:51 > 0:21:53OK. Your pate.
0:21:54 > 0:21:59- Is it set enough?- I think the texture and temperature of that is just about bob on for me.
0:22:01 > 0:22:05I think that parfait's a fraction under-seasoned.
0:22:05 > 0:22:08Yeah, the bread's delicious. The toast.
0:22:08 > 0:22:10Happy with that tart?
0:22:10 > 0:22:11I am happy with the tart, yeah.
0:22:11 > 0:22:14I think it's good pastry.
0:22:14 > 0:22:16They're nice and sweet with the onions...
0:22:16 > 0:22:18- Are they too sweet?- Maybe.
0:22:18 > 0:22:20Mmm...
0:22:21 > 0:22:24- Pastry's very dry. - I think it's lovely.
0:22:24 > 0:22:26I like the pastry. I'm happy with the pastry.
0:22:28 > 0:22:33There is something like a British pub lunch about this. Is it good enough?
0:22:33 > 0:22:35I think that dish can win.
0:22:35 > 0:22:40I've got to have confidence in it. We'll see if he likes it enough.
0:22:40 > 0:22:43But I'm still confident.
0:22:44 > 0:22:51Chris will have to wait for Richard's verdict but the pressure's off both our new boys for now.
0:22:51 > 0:22:55They can only watch and wait as Brian plates up his numerous pickles, pigeon sausage rolls,
0:22:55 > 0:22:59wheaten bread and, the star of his dish, the glazed ham.
0:22:59 > 0:23:04But there's a problem - his ham's overcooked.
0:23:04 > 0:23:05BLEEP off!
0:23:05 > 0:23:09And Brian knows it could cost him valuable points.
0:23:20 > 0:23:22Devastated.
0:23:22 > 0:23:24The ham. It's over. Unquestionably.
0:23:24 > 0:23:26Everything else, no problem.
0:23:26 > 0:23:29But when you've something so simple,
0:23:29 > 0:23:32and it's not done right, it's bad.
0:23:32 > 0:23:34Do you help yourself here?
0:23:34 > 0:23:36Yes, that's the whole part. Interaction.
0:23:36 > 0:23:39Slice of ham, erm...
0:23:39 > 0:23:41A little sausage roll.
0:23:43 > 0:23:44A bit of the chutney,
0:23:44 > 0:23:46or pickle...
0:23:46 > 0:23:49Cucumber, which is one of my favourite things in the world.
0:23:52 > 0:23:55- OK, let's go.- OK, let's go.
0:23:59 > 0:24:06With his main ingredient ruined, all Brian can do is hope his many accompaniments save him.
0:24:06 > 0:24:09- So, the ham, that you're not happy with.- Yep.
0:24:09 > 0:24:12The ham I'm not happy with.
0:24:12 > 0:24:13- Mmm...- Dry.
0:24:14 > 0:24:15It's a sin.
0:24:18 > 0:24:21The ham... It's wrecked.
0:24:21 > 0:24:24You know, it's about two hours overcooked, that.
0:24:24 > 0:24:27- What do you think of your pigeon sausage?- I like them.
0:24:27 > 0:24:29Bit too gamey?
0:24:29 > 0:24:31That's the quirkiness of it.
0:24:31 > 0:24:35You know, it's a sausage roll. It's not too gamey.
0:24:36 > 0:24:40These sausage rolls are delicious but I don't see how they're relevant to a glazed ham.
0:24:40 > 0:24:43- It's all very wintery. - It's very wintery.
0:24:43 > 0:24:46- Glazed ham and cloves... - Boxing Day food.
0:24:46 > 0:24:47What about your bread?
0:24:51 > 0:24:55I always think bread and butter. Clearly, you don't. Where's the butter?
0:24:55 > 0:24:57No butter.
0:24:59 > 0:25:02Do you think that's good enough for the Great British Menu?
0:25:02 > 0:25:06Yes. I compare it to a street party. This is set in the middle of the table, everyone helps themselves.
0:25:06 > 0:25:11It's got to be about fun and sharing. They don't want something poncy.
0:25:11 > 0:25:12They want just good grub.
0:25:12 > 0:25:14I know Brian can do better than that.
0:25:15 > 0:25:18I am so frustrated with myself because I put so much time
0:25:18 > 0:25:21and effort into it and I have not executed it properly.
0:25:21 > 0:25:23I'm not happy with myself.
0:25:23 > 0:25:29All three starters tasted. All the chefs can do now is anxiously await Richard's verdict.
0:25:29 > 0:25:35Which starter will he deem the perfect plate to share at the people's banquet.
0:25:35 > 0:25:39Richard will score each dish out of ten and every point counts
0:25:39 > 0:25:44as the lowest scoring chef across the week will leave the competition on Thursday.
0:25:55 > 0:25:57I will start with you, Chris. Chris Fearon.
0:25:59 > 0:26:03Your coronation chicken with coleslaw could have been a real disaster,
0:26:03 > 0:26:05but there were certain things I loved about it.
0:26:05 > 0:26:10Presentation, cracking. The taste was really, really good as well.
0:26:10 > 0:26:15- The coleslaw could have been a bit more interesting...- Yeah.
0:26:15 > 0:26:19- And the soft skin, you should work on.- I will work on it.
0:26:19 > 0:26:22Chris Bell,
0:26:22 > 0:26:25very accomplished dish indeed.
0:26:25 > 0:26:28Your pickles, delicious.
0:26:28 > 0:26:35The room temperature chicken liver parfait just didn't do it for me.
0:26:35 > 0:26:37And the presentation
0:26:37 > 0:26:41was just a little bit flat.
0:26:41 > 0:26:42Brian McCann...
0:26:45 > 0:26:51Your pickles, delicious. Your overcooked ham needs no explaining from me.
0:26:51 > 0:26:52I understand.
0:26:52 > 0:26:55A bit of a disaster really.
0:26:55 > 0:26:59Time to find out who our front-runners are after day one.
0:26:59 > 0:27:04Brian McCann, I've given you...
0:27:07 > 0:27:08..four points.
0:27:11 > 0:27:15Chris Bell, I've given you
0:27:15 > 0:27:18seven points.
0:27:20 > 0:27:26Chris Fearon, a sense of humour goes a long way with me.
0:27:27 > 0:27:29I've given you...
0:27:29 > 0:27:31a whopping eight points.
0:27:31 > 0:27:33Thanks very much, Richard.
0:27:33 > 0:27:34- Thank you.- Well done.
0:27:34 > 0:27:36Thank you.
0:27:36 > 0:27:38So, well done, chefs.
0:27:40 > 0:27:41Didn't expect that at all.
0:27:41 > 0:27:45So, Chris Fearon surprised them all to take the lead with eight points
0:27:45 > 0:27:47for his quirky coronation chicken.
0:27:47 > 0:27:51Chris Bell's come in a close second with seven for his picnic
0:27:51 > 0:27:54and Brian's lagging behind with a disappointing four
0:27:54 > 0:27:55for his overcooked ham.
0:27:55 > 0:27:59I'm over the moon with the result. I didn't expect it.
0:27:59 > 0:28:03To get eight points on the first dish, and come first,
0:28:03 > 0:28:05it's a bit nuts.
0:28:05 > 0:28:09This is not the position I want to be in - last place, four points behind the leader.
0:28:09 > 0:28:10I have to pull my socks up.
0:28:10 > 0:28:13Tomorrow, the fight continues with the fish course.
0:28:13 > 0:28:18There is a balance in getting it just perfect or tasting shocking.
0:28:18 > 0:28:21And it's sink or swim time for Brian.
0:28:21 > 0:28:25What happens on this course can make or break the competition for me.
0:28:25 > 0:28:28- This is my chance. I need to get back on track.- Yep.
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