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Hey-hey! | 0:00:02 | 0:00:03 | |
This year's Great British Menu is the most fiercely fought yet. | 0:00:03 | 0:00:07 | |
-BLEEP. -I don't want to go through easily. | 0:00:07 | 0:00:09 | |
I'd like to give you a beating first. | 0:00:09 | 0:00:11 | |
The cream of Britain's cooking talent are battling to create | 0:00:11 | 0:00:15 | |
awe-inspiring dishes | 0:00:15 | 0:00:16 | |
worthy of a spectacular Olympic feast. | 0:00:16 | 0:00:19 | |
So far, there have been tears... | 0:00:19 | 0:00:21 | |
BLEEP! | 0:00:21 | 0:00:23 | |
I'm kind of upset with myself. really. | 0:00:24 | 0:00:26 | |
..and tantrums. | 0:00:26 | 0:00:27 | |
-It's not working. -BLEEP! | 0:00:27 | 0:00:30 | |
And the veteran chefs haven't pulled their punches. | 0:00:31 | 0:00:33 | |
Is that ordinary, or is it extraordinary? | 0:00:33 | 0:00:36 | |
Now, Wales' finest are running the gauntlet. | 0:00:36 | 0:00:40 | |
Returning contenders, James Sommerin | 0:00:40 | 0:00:42 | |
and Richard Davies are facing up to one-time veteran, Stephen Terry, | 0:00:42 | 0:00:46 | |
and this time, it's personal. | 0:00:46 | 0:00:48 | |
You crucified him a little bit last time, | 0:00:48 | 0:00:50 | |
yet you're saying you haven't practised your dish as much as us. | 0:00:50 | 0:00:54 | |
It's starter day and with Stephen winging it with his dish... | 0:00:54 | 0:00:57 | |
How come you're being last-minute Terry and practising it now? | 0:00:57 | 0:01:00 | |
..things could get sticky for the former champion. | 0:01:00 | 0:01:03 | |
It should be thickening. There's three egg yolks in. | 0:01:03 | 0:01:06 | |
I'm a little the poo but it's exciting. | 0:01:06 | 0:01:08 | |
Can't wait to do this for 100 people, flipping hell! | 0:01:08 | 0:01:12 | |
HE LAUGHS | 0:01:09 | 0:01:11 | |
The countdown to the London 2012 Games has begun | 0:01:21 | 0:01:24 | |
and, as the world's elite athletes steel themselves | 0:01:24 | 0:01:27 | |
for the ultimate test, | 0:01:27 | 0:01:29 | |
Britain's best chefs have looked to them for inspiration. | 0:01:29 | 0:01:32 | |
Look at that! It's huge. | 0:01:32 | 0:01:34 | |
Let's do it, push those limits. | 0:01:34 | 0:01:36 | |
Their challenge - | 0:01:37 | 0:01:39 | |
to turn the Olympic spirit into groundbreaking dishes, | 0:01:39 | 0:01:42 | |
creating menus of gold-medal winning ambition and daring. | 0:01:42 | 0:01:46 | |
It's all about passion, it's all about drive. | 0:01:46 | 0:01:48 | |
And, this is my Olympics, I'm pushing myself that extra mile. | 0:01:48 | 0:01:52 | |
To stand a chance of cooking at the Olympic feast, | 0:01:52 | 0:01:55 | |
they must first impress a demanding veteran of the competition. | 0:01:55 | 0:01:59 | |
This week, it is a Michelin starred chef from a Welsh-Italian family - | 0:01:59 | 0:02:04 | |
a formidable talent who earned her stripes in Britain's top kitchens. | 0:02:04 | 0:02:08 | |
It's Angela Hartnett, MBE. | 0:02:08 | 0:02:12 | |
I might be quite a difficult judge. | 0:02:12 | 0:02:14 | |
I'm not just looking for quirkiness and something that's ground-breaking. | 0:02:14 | 0:02:17 | |
It's got to work as a dish. | 0:02:17 | 0:02:19 | |
This time, Angela's scoring a chef who's been a veteran himself | 0:02:20 | 0:02:24 | |
and he won't want to be the one she sends home on Thursday. | 0:02:24 | 0:02:27 | |
Well, the veteran returns. | 0:02:27 | 0:02:29 | |
-How's things? -Yeah, good. -Brilliant. | 0:02:29 | 0:02:32 | |
-Excited? -Yeah, very. I'm very excited. | 0:02:32 | 0:02:34 | |
Looking forward to competing with you, as opposed to judging you. | 0:02:34 | 0:02:37 | |
Looking forward to it? | 0:02:37 | 0:02:38 | |
Yeah, I suppose a little bit nervous | 0:02:38 | 0:02:40 | |
but I want to get off to a good start today | 0:02:40 | 0:02:43 | |
and maybe without Stephen judging me, I'll be able to do that. | 0:02:43 | 0:02:47 | |
-Good luck. -May the best man win. | 0:02:47 | 0:02:48 | |
-Definitely. -Best of luck. | 0:02:48 | 0:02:50 | |
One haddock, one mackerel, one duck, one belly pork. | 0:02:50 | 0:02:53 | |
First up is determined third-time competitor, James Sommerin, | 0:02:53 | 0:02:56 | |
head chef at the Michelin starred Crown at Whitebrook. | 0:02:56 | 0:02:59 | |
Two ducks going on table two. | 0:02:59 | 0:03:01 | |
Three years ago, his precise, innovative style | 0:03:01 | 0:03:04 | |
so impressed the judges, they picked his starter for the banquet. | 0:03:04 | 0:03:08 | |
But the decision was overturned by the public vote. | 0:03:08 | 0:03:11 | |
I'm going into this with one goal, | 0:03:11 | 0:03:14 | |
and that's to come first. | 0:03:14 | 0:03:15 | |
I want to make sure this time I can get a dish to the banquet. | 0:03:15 | 0:03:18 | |
So I'm pulling all the stops out. | 0:03:18 | 0:03:21 | |
I'm in it to win it, and I'll do everything it's going to take. | 0:03:21 | 0:03:25 | |
-Do you want it here? -Yeah, perfect. | 0:03:26 | 0:03:28 | |
-All excited? -Yeah, a bit nervous. -Really? | 0:03:28 | 0:03:30 | |
Yeah, it's you, it's you. | 0:03:30 | 0:03:32 | |
You'll get me a bad reputation. | 0:03:32 | 0:03:34 | |
No, but we all know you are a perfectionist. | 0:03:34 | 0:03:36 | |
So, tell me the title of your dish, James. | 0:03:36 | 0:03:39 | |
It's sage cream, with chicken and onion. | 0:03:39 | 0:03:42 | |
Everybody knows chicken, sage and onion stuffing. | 0:03:42 | 0:03:44 | |
-So we've got a warm panna cotta. -Yeah. | 0:03:44 | 0:03:47 | |
-Chicken consomme. -Yeah. -Confit chicken wing, | 0:03:47 | 0:03:49 | |
good Welsh cheese. | 0:03:49 | 0:03:52 | |
-Is this like a brie? -Like a brie, yeah. | 0:03:52 | 0:03:53 | |
-A bit of cheese on toast. -Nice, sounds good. | 0:03:53 | 0:03:56 | |
The onion element, I will make some onion rocks. | 0:03:56 | 0:03:58 | |
So using liquid nitrogen. | 0:03:58 | 0:04:01 | |
So they're going to be frozen? | 0:04:01 | 0:04:02 | |
Like a hard ice cream, I suppose. | 0:04:02 | 0:04:05 | |
How are you pushing the boundaries? | 0:04:05 | 0:04:06 | |
Lots of different elements, maybe too much. | 0:04:06 | 0:04:08 | |
An obvious question - you desperate to win? | 0:04:08 | 0:04:11 | |
Yeah, big-time. | 0:04:11 | 0:04:13 | |
Hopefully third time lucky. | 0:04:13 | 0:04:14 | |
James is using all the latest techniques to create | 0:04:14 | 0:04:19 | |
his deconstructed chicken and stuffing. | 0:04:19 | 0:04:21 | |
But could his innovative approach be his downfall? | 0:04:21 | 0:04:24 | |
He's using liquid nitrogen to make these onion pearls. | 0:04:24 | 0:04:28 | |
So he's got the risk factor. | 0:04:28 | 0:04:29 | |
He's got to set panna cotta, pour in a hot consomme | 0:04:29 | 0:04:32 | |
on something that is cold and set, could be a total disaster. | 0:04:32 | 0:04:35 | |
Is that on two? | 0:04:35 | 0:04:37 | |
Three terrine, three chicken halibut, all market. | 0:04:37 | 0:04:41 | |
Next up is second timer, Richard Davies, another Michelin star holder | 0:04:41 | 0:04:46 | |
and head chef at the Manor Hotel in Wiltshire. | 0:04:46 | 0:04:48 | |
Make sure you've got 12 of those, get those caramelised. | 0:04:48 | 0:04:51 | |
Richard learnt his trade from top names, including Gordon Ramsay, | 0:04:51 | 0:04:55 | |
but a lack of practice scuppered his last Great British Menu attempt. | 0:04:55 | 0:04:59 | |
How long? | 0:04:59 | 0:05:01 | |
Last time, I wasn't prepared and maybe I was a bit naive, | 0:05:01 | 0:05:04 | |
'thinking I could just turn up and produce outstanding dishes.' | 0:05:04 | 0:05:08 | |
Where is the rest of this? | 0:05:08 | 0:05:10 | |
'This year I've got something to prove.' | 0:05:10 | 0:05:11 | |
I want to get a dish on the menu and come home with my own gold medal. | 0:05:11 | 0:05:16 | |
Hi, Richard. | 0:05:18 | 0:05:19 | |
-Morning. -Nice to meet you. How are you doing? | 0:05:19 | 0:05:21 | |
Not too bad, thank you. | 0:05:21 | 0:05:22 | |
What's the name of your dish? | 0:05:22 | 0:05:24 | |
Ravioli of quail, with a parfait of foie gras. | 0:05:24 | 0:05:26 | |
We are going to put a whole breast inside the ravioli. | 0:05:26 | 0:05:29 | |
A bit of truffle through there. | 0:05:29 | 0:05:30 | |
Jerusalem artichoke veloute on there, Madeira jelly | 0:05:30 | 0:05:34 | |
set with agar, so it's not going to melt. | 0:05:34 | 0:05:36 | |
Something a bit different. | 0:05:36 | 0:05:37 | |
How are you pushing the boundaries? | 0:05:37 | 0:05:39 | |
I'm doing things that I've not done before, | 0:05:39 | 0:05:41 | |
So new technique, new ideas. | 0:05:41 | 0:05:43 | |
I'm going to make a little tuile with a feuilles de brick. | 0:05:43 | 0:05:46 | |
Why feuilles de brick instead of filo or puff pastry? | 0:05:46 | 0:05:49 | |
I went for that because it's quite a neutral flavour. | 0:05:49 | 0:05:52 | |
And we are going to be making the parfait with the livers, | 0:05:52 | 0:05:55 | |
chill that and pipe that into our little tuile. | 0:05:55 | 0:05:58 | |
Wow. Lots going on! | 0:05:58 | 0:06:01 | |
You've been practising a lot? | 0:06:01 | 0:06:03 | |
When you competed last time, you didn't practice much? | 0:06:03 | 0:06:06 | |
Yeah, I've literally been practising for the last six months. | 0:06:06 | 0:06:08 | |
You've competed against James and Steve before? | 0:06:08 | 0:06:12 | |
Yeah, me and James are old foes, as they say. | 0:06:12 | 0:06:16 | |
Richard's also stretching his skill with his refined quail dish. | 0:06:18 | 0:06:21 | |
But is cooking pasta for Italian expert, Angela, a winning strategy? | 0:06:21 | 0:06:26 | |
Richard's chosen to make | 0:06:26 | 0:06:27 | |
a quail ravioli. | 0:06:27 | 0:06:29 | |
I've made them for years, | 0:06:29 | 0:06:30 | |
so it'll be interesting to see what he does. | 0:06:30 | 0:06:32 | |
Lots of risks involved, he has to make sure his mousse doesn't split, | 0:06:32 | 0:06:35 | |
quail is cooked, but not overcooked. | 0:06:35 | 0:06:37 | |
So, lots of elements to get right and make sure he does. | 0:06:37 | 0:06:41 | |
OK, one away and two smoked haddock, one with hollandaise, yes? | 0:06:41 | 0:06:44 | |
Thank you. | 0:06:44 | 0:06:46 | |
Last up is seasoned competitor, Stephen Terry, | 0:06:46 | 0:06:48 | |
chef proprietor of the Hardwick in Monmouthshire, | 0:06:48 | 0:06:50 | |
where he cooks his brand of ingredient-led food. | 0:06:50 | 0:06:53 | |
BELL RINGS | 0:06:53 | 0:06:56 | |
Service. | 0:06:54 | 0:06:56 | |
He's a one-time banquet winner and a veteran chef, | 0:06:56 | 0:06:58 | |
but it's the memory of losing to James Sommerin in 2009 | 0:06:58 | 0:07:02 | |
he wants to vanquish. | 0:07:02 | 0:07:04 | |
It was lovely to be a mentor, great honour, | 0:07:04 | 0:07:06 | |
but, personally, give me a competitive slot any day, | 0:07:06 | 0:07:09 | |
I'd bite your arm off. | 0:07:09 | 0:07:11 | |
I want to beat people. I don't want to mentor them, I want to beat them. | 0:07:11 | 0:07:14 | |
What are you making, what is your dish? | 0:07:14 | 0:07:17 | |
It's called the Opening Ceremony. | 0:07:17 | 0:07:18 | |
-It's a pigeon salad, I've got, beautiful squab pigeons. -Yeah. | 0:07:18 | 0:07:21 | |
Some chicken livers, the breasts and the chicken are both cooked | 0:07:21 | 0:07:24 | |
in a water bath, so nice and slowly cooked. Nice and pink. | 0:07:24 | 0:07:28 | |
-And then just finished in this amazing wild boar pancetta. -Looks good. | 0:07:28 | 0:07:33 | |
The fat that's released will colour the breasts and the livers in that, | 0:07:33 | 0:07:36 | |
so that adds to the flavour of that. | 0:07:36 | 0:07:38 | |
And the other thing which is tricky | 0:07:38 | 0:07:39 | |
and a bit of a risk factor, is a liver sabayon. | 0:07:39 | 0:07:42 | |
Something I did once and I've only done it once. | 0:07:42 | 0:07:45 | |
So there's your risk elements, why is this Olympic? | 0:07:45 | 0:07:48 | |
It's an Opening Ceremony, | 0:07:48 | 0:07:49 | |
they're being served in this beautiful cast iron dish with a lid. | 0:07:49 | 0:07:52 | |
-Right. -So you need to open the dish to see what it is. | 0:07:52 | 0:07:55 | |
Looking forward to trying to beat these two? | 0:07:55 | 0:07:57 | |
Yeah, absolutely. | 0:07:57 | 0:07:58 | |
I feel a bit of a marked man, because these guys, I was judging them. | 0:07:58 | 0:08:02 | |
The bull's-eye is there! | 0:08:02 | 0:08:03 | |
Youth and enthusiasm are no match for age and treachery. | 0:08:03 | 0:08:07 | |
ANGELA LAUGHS | 0:08:07 | 0:08:09 | |
Stephen is banking on presentation to give his souped-up pigeon salad | 0:08:09 | 0:08:13 | |
the Olympian edge. | 0:08:13 | 0:08:14 | |
But has this former champion got complacent? | 0:08:14 | 0:08:16 | |
Stephen's got loads of flavours going on. | 0:08:16 | 0:08:18 | |
It's going to be an interesting dish - | 0:08:18 | 0:08:21 | |
probably the most traditional in a way. | 0:08:21 | 0:08:23 | |
But he's never practised, he hasn't put the dish together, | 0:08:23 | 0:08:25 | |
he hasn't practised his sabayon, | 0:08:25 | 0:08:27 | |
and that's a big risk to take in a competition of this level. | 0:08:27 | 0:08:30 | |
All three chefs are out of the blocks. | 0:08:36 | 0:08:39 | |
With six elements to his highly technical quail dish, | 0:08:39 | 0:08:42 | |
underdog, Richard, has lots to get right, | 0:08:42 | 0:08:44 | |
and it hasn't escaped his rivals' attention. | 0:08:44 | 0:08:48 | |
Through your own admission, your last time in the competition, | 0:08:48 | 0:08:51 | |
-you didn't practise enough? -Yeah. | 0:08:51 | 0:08:52 | |
Obviously you don't want to make the same mistake twice. | 0:08:52 | 0:08:55 | |
You really crucified him a little bit last time. | 0:08:55 | 0:08:57 | |
And you said you haven't practised much. | 0:08:57 | 0:08:59 | |
Me? That's the way I work. | 0:08:59 | 0:09:02 | |
We've all practised, haven't we? | 0:09:02 | 0:09:04 | |
'He says he hasn't practised,' | 0:09:04 | 0:09:07 | |
but I think it's blatantly obvious that he has, or at least certain elements. | 0:09:07 | 0:09:11 | |
One-time veteran, Stephen, | 0:09:11 | 0:09:13 | |
is relying on experience to pull off his pigeon salad. | 0:09:13 | 0:09:16 | |
But Angela's spotted him having a sneaky trial run | 0:09:16 | 0:09:19 | |
of his risky chicken liver sabayon. | 0:09:19 | 0:09:22 | |
So how come you are being a last-minute Terry | 0:09:22 | 0:09:25 | |
and practising it now? | 0:09:25 | 0:09:26 | |
He's been practising since August. | 0:09:26 | 0:09:29 | |
He's been practising since May | 0:09:29 | 0:09:30 | |
and you're coming in and practising now. | 0:09:30 | 0:09:33 | |
A bit risky for sort of last-minute? | 0:09:33 | 0:09:36 | |
-I did it once and it worked, it's just getting the ratios right. -Yeah. | 0:09:36 | 0:09:39 | |
It is what it is, it's a chicken liver sabayon. | 0:09:39 | 0:09:42 | |
It's not the most particularly ground-breaking thing. | 0:09:42 | 0:09:44 | |
Let's hope the fact he hasn't practised won't be his downfall. | 0:09:44 | 0:09:48 | |
For the last six years, | 0:09:50 | 0:09:52 | |
Stephen has been enjoying a relaxed | 0:09:52 | 0:09:54 | |
pace of life in the South Wales countryside, | 0:09:54 | 0:09:57 | |
where he runs his own restaurant. | 0:09:57 | 0:09:59 | |
The restaurant I bought | 0:09:59 | 0:10:01 | |
when I left London just happened to be in South Wales. | 0:10:01 | 0:10:04 | |
Met Jo, my wife and we've had three children | 0:10:04 | 0:10:06 | |
and it's a great place to bring the kids up. | 0:10:06 | 0:10:09 | |
And just look around you, | 0:10:09 | 0:10:10 | |
what is there not to like about it? | 0:10:10 | 0:10:13 | |
It's a long way from the bustle of London's top kitchens, | 0:10:15 | 0:10:18 | |
so, to psych himself up for the competition, | 0:10:18 | 0:10:21 | |
Stephen is visiting his old boss, Michel Roux Jr. | 0:10:21 | 0:10:24 | |
-Hi, chef. -Hiya, Steve. -Are you well? -God, yeah. | 0:10:24 | 0:10:27 | |
It's been 20 years since they worked together, | 0:10:27 | 0:10:30 | |
but Stephen still values the experience. | 0:10:30 | 0:10:33 | |
Great memories, great friendships | 0:10:33 | 0:10:34 | |
and a really good sort of foundation | 0:10:34 | 0:10:37 | |
that set me up for life, really. | 0:10:37 | 0:10:39 | |
It's going to put me in good stead for this year's competition. | 0:10:39 | 0:10:42 | |
The thing about you, Steve is you've got the skills, | 0:10:42 | 0:10:44 | |
you've got the technique. | 0:10:44 | 0:10:45 | |
You've got the desire now. | 0:10:45 | 0:10:48 | |
-Absolutely. -So you can do this. | 0:10:48 | 0:10:50 | |
Snails gone 22, Chris. | 0:10:52 | 0:10:54 | |
Back in Wales, Stephen's bringing together his Michelin | 0:10:54 | 0:10:57 | |
experience and the simple respect for ingredients that's the hallmark of his own food. | 0:10:57 | 0:11:02 | |
You know, I don't have a lab and I don't have a load of powders | 0:11:02 | 0:11:05 | |
and bits and pieces and stuff, but how I cook is very instinctive | 0:11:05 | 0:11:09 | |
and that's where my natural ability lies. | 0:11:09 | 0:11:12 | |
He's hoping and praying his strategy will do his adopted country | 0:11:12 | 0:11:16 | |
and his family proud. | 0:11:16 | 0:11:18 | |
I love Daddy's food and I think he's going to do win the best. | 0:11:18 | 0:11:23 | |
I think Daddy will win too. | 0:11:23 | 0:11:24 | |
THEY SQUEAL EXCITEDLY | 0:11:24 | 0:11:27 | |
To stand up and fly the flag for Wales is a great honour, | 0:11:27 | 0:11:30 | |
it really is, | 0:11:30 | 0:11:31 | |
cos my wife's Welsh, my kids are Welsh and to me this is home. | 0:11:31 | 0:11:36 | |
So a huge honour. | 0:11:36 | 0:11:38 | |
Stephen's making a white onion risotto which he'll deep fry | 0:11:41 | 0:11:44 | |
and serve with his pigeon salad. | 0:11:44 | 0:11:47 | |
But it's his arch rival James Angela's watching. | 0:11:47 | 0:11:50 | |
He's taking a more high-tech approach to his chicken, sage and onion dish. | 0:11:52 | 0:11:56 | |
What's this, James? | 0:11:57 | 0:11:59 | |
That's for my onion pearls. | 0:11:59 | 0:12:01 | |
Ah, I see, so your pearl is going to be filled with that mixture. | 0:12:01 | 0:12:03 | |
No, that is my pearl. | 0:12:03 | 0:12:05 | |
So basically what happens is it's like a think soup. | 0:12:05 | 0:12:08 | |
-Oh, OK. -Syringe it in. -Yeah. | 0:12:08 | 0:12:10 | |
And then put droplets into liquid nitrogen. | 0:12:10 | 0:12:12 | |
-Right. -Let them freeze and then that creates the pearl. | 0:12:12 | 0:12:16 | |
The effect I believe he's looking for is when one goes in your mouth, | 0:12:17 | 0:12:20 | |
it's as if you've got this AMAZING onion flavour. | 0:12:20 | 0:12:23 | |
So if he doesn't have the flavour and you just end up with | 0:12:23 | 0:12:26 | |
a frozen globule in your mouth, | 0:12:26 | 0:12:28 | |
he's failed totally. | 0:12:28 | 0:12:29 | |
Having narrowly missed out on victory twice, James has been | 0:12:32 | 0:12:35 | |
working hard at his Michelin-starred restaurant near Monmouth. | 0:12:35 | 0:12:38 | |
Going into this the third time round, I think this challenge is | 0:12:38 | 0:12:41 | |
bigger than ever this time | 0:12:41 | 0:12:42 | |
because I've got to be able to prove it that I'm the number one. | 0:12:42 | 0:12:46 | |
He's been dreaming up exciting flavour combinations | 0:12:46 | 0:12:51 | |
and unusual textures by brainstorming ideas using mind maps. | 0:12:51 | 0:12:54 | |
I work very methodically. | 0:12:54 | 0:12:56 | |
I'm not one for throwing bits and bobs into a pan | 0:12:56 | 0:12:59 | |
and just hope for the best. | 0:12:59 | 0:13:00 | |
It's a method he uses with his staff. | 0:13:00 | 0:13:02 | |
What about a bit of caramelised pear for extra texture? | 0:13:02 | 0:13:05 | |
'I tend to write everything down, so I'll start off with one main flavour | 0:13:05 | 0:13:09 | |
'and then try and marry things that go together.' | 0:13:09 | 0:13:12 | |
It could take weeks' worth of trial and error and a lot of paperwork. | 0:13:12 | 0:13:15 | |
That's table six clear, one monk, one belly pork... | 0:13:15 | 0:13:18 | |
Up against his two old adversaries, he's not going to be holding back in the kitchen. | 0:13:18 | 0:13:23 | |
The challenge is amazing, | 0:13:23 | 0:13:24 | |
but it's about keeping the other two at bay and beating them. | 0:13:24 | 0:13:28 | |
For his deconstructed roast chicken starter, James has prepared | 0:13:29 | 0:13:32 | |
confit chicken wings and a sage panna cotta set with agar agar. | 0:13:32 | 0:13:36 | |
Underdog Richard's also showing off his cheffy skills | 0:13:36 | 0:13:40 | |
making crispy pastry tubes for his foie gras parfait. | 0:13:40 | 0:13:43 | |
But it's another part of his complex dish that's got everyone's attention. | 0:13:43 | 0:13:48 | |
Richard's making raviolis, bit of a ballsy move | 0:13:48 | 0:13:51 | |
when you're cooking for Angela Hartnett, the queen of raviolis. | 0:13:51 | 0:13:54 | |
She makes pasta like nobody else, so... | 0:13:54 | 0:13:56 | |
Yeah, you know, good luck to Richard on that one. | 0:13:56 | 0:13:58 | |
-How's it going? -Yeah, good. | 0:13:58 | 0:14:01 | |
Quite firm, isn't it? | 0:14:01 | 0:14:02 | |
-Yeah. I like... -What's your recipe? | 0:14:02 | 0:14:05 | |
-550 flour. Six yolks, four eggs. -The standard. | 0:14:05 | 0:14:10 | |
-You know, it's one of those... -I use another recipe but don't feel any pressure, Rich, it's fine! -Do you? | 0:14:10 | 0:14:15 | |
And you want this wafer thin. | 0:14:15 | 0:14:18 | |
Yeah, the idea...I want to be able to see the mixture through the ravioli. | 0:14:18 | 0:14:24 | |
To me, Rich's main risk is whether he cooks that pasta | 0:14:26 | 0:14:29 | |
and it doesn't split. | 0:14:29 | 0:14:30 | |
He's only making two and if one splits and I have to eat | 0:14:30 | 0:14:34 | |
a ravioli that's full of water, that's his dish ruined. | 0:14:34 | 0:14:37 | |
These day's Richard is the proud head chef | 0:14:39 | 0:14:42 | |
of a Michelin-starred country house hotel in Wiltshire. | 0:14:42 | 0:14:45 | |
But he learnt his trade in his home town, Bridgend, in South Wales. | 0:14:45 | 0:14:49 | |
I was 14, washing dishes at the local hotel and my head of year at school | 0:14:51 | 0:14:55 | |
placed me on a permanent work experience instead of expelling me | 0:14:55 | 0:14:59 | |
from school cos I'd been suspended a few times and he gave me that helping hand | 0:14:59 | 0:15:04 | |
and I think it's guided me and helped me to be where I am today. | 0:15:04 | 0:15:09 | |
Last time he competed, a lack of practice let him down, | 0:15:09 | 0:15:13 | |
so this year he's spent hours researching cooking methods | 0:15:13 | 0:15:16 | |
and hunting out quality produce. | 0:15:16 | 0:15:19 | |
For my starter, the quail has been reared here and nurtured here | 0:15:19 | 0:15:23 | |
and I'm hoping to take the perfect ingredient and turn that into something amazing. | 0:15:23 | 0:15:28 | |
To take his menu to the next level, he's also been experimenting | 0:15:28 | 0:15:32 | |
with molecular gastronomy techniques and he's been practising hard. | 0:15:32 | 0:15:37 | |
'I've learnt my mistakes from before.' | 0:15:37 | 0:15:40 | |
With any luck, the other two chefs will underestimate me this time, | 0:15:40 | 0:15:43 | |
you know, but I think that could be at their peril. | 0:15:43 | 0:15:46 | |
Three of Wales' most ambitious chefs are going all-out to create | 0:15:49 | 0:15:53 | |
ground-breaking starters worthy of an Olympic feast. | 0:15:53 | 0:15:57 | |
If they're eating one of my dishes I want them | 0:15:57 | 0:15:59 | |
to be able to look at it and think, "How did he do that?" | 0:15:59 | 0:16:02 | |
-Just like we do when we watch them. -"How is that possible?" | 0:16:02 | 0:16:05 | |
Yeah. How do they jump over the high jump or... | 0:16:05 | 0:16:08 | |
-Run the 100m in nine seconds. -Throw the javelin 100 yards. | 0:16:08 | 0:16:12 | |
With all three chefs having done battle in the kitchen before, | 0:16:13 | 0:16:17 | |
it's a grudge match. | 0:16:17 | 0:16:19 | |
Deciding their fate is the redoubtable Angela Hartnett. | 0:16:19 | 0:16:22 | |
James is fiercely competitive, | 0:16:22 | 0:16:24 | |
obviously he will really want to win. | 0:16:24 | 0:16:27 | |
Steve's got something to...you know, he's got the reputation, if you like. | 0:16:27 | 0:16:30 | |
He's won before, past performer and a veteran judge. | 0:16:30 | 0:16:33 | |
And then Rich is probably the underdog. | 0:16:33 | 0:16:35 | |
Of anyone he's going to want to excel and come from behind to beat both of them. | 0:16:35 | 0:16:39 | |
So I'm sure, you know, they're very friendly, | 0:16:39 | 0:16:41 | |
but, scratch that surface, I'm sure there's lots of tension there. | 0:16:41 | 0:16:45 | |
Former champion Stephen is first to the pass today | 0:16:46 | 0:16:49 | |
and he's starting to feel the pressure. | 0:16:49 | 0:16:51 | |
You know, I'm up against time as always. | 0:16:51 | 0:16:54 | |
I'm a little bit in the poo but it's exciting. | 0:16:54 | 0:16:58 | |
If I practised it 100 times, it'd be like...so yeah. | 0:16:58 | 0:17:02 | |
Having fried off his slow-poached pigeon breasts, | 0:17:02 | 0:17:05 | |
wild boar pancetta and asparagus garnish, | 0:17:05 | 0:17:07 | |
all that remains is his unpractised, last minute sabayon. | 0:17:07 | 0:17:13 | |
I can't wait to do this for 100 people. | 0:17:14 | 0:17:16 | |
-JAMES LAUGHS -Flippin' hell. | 0:17:16 | 0:17:19 | |
But it's not going to plan. | 0:17:19 | 0:17:23 | |
It should be thickening - there's three egg yolks in it... | 0:17:24 | 0:17:27 | |
He might be an experienced contender, but Stephen can't afford to be late to the pass. | 0:17:29 | 0:17:33 | |
These guys are going to be cooking for Olympian athletes past and present who strive for perfection | 0:17:33 | 0:17:37 | |
every day of their lives | 0:17:37 | 0:17:39 | |
so we need to do the same. | 0:17:39 | 0:17:41 | |
And that includes timing. | 0:17:41 | 0:17:42 | |
We shouldn't be keeping them waiting and I don't want them keeping me waiting. | 0:17:42 | 0:17:46 | |
With time against him, Stephen begins to assemble his salad. | 0:17:47 | 0:17:50 | |
He adds the cubes of deep fried risotto along with | 0:17:50 | 0:17:54 | |
strips of pigeon and wild boar pancetta. | 0:17:54 | 0:17:56 | |
-The wild boar, yeah? -Yeah, it's lovely, it is. | 0:17:56 | 0:17:58 | |
Now running late, the risky sabayon dressing is added | 0:17:58 | 0:18:01 | |
and Stephen's dish finally hits the pass. | 0:18:01 | 0:18:04 | |
Do you feel this has captured the Olympic spirit? | 0:18:06 | 0:18:08 | |
-I think the liver sabayon pushed my boundaries, yeah. -SHE LAUGHS | 0:18:08 | 0:18:12 | |
Definitely boundaries are being pushed there, for sure. | 0:18:12 | 0:18:14 | |
OK, so looking forward to eating this. Bon appetit, guys. | 0:18:14 | 0:18:17 | |
Come on, Steve. | 0:18:17 | 0:18:19 | |
Stephen's certainly taken a risk by not practising his dish, | 0:18:19 | 0:18:23 | |
but is his pigeon salad a daring concept which breaks new ground? | 0:18:23 | 0:18:28 | |
-Shall we open? -Go on then. | 0:18:28 | 0:18:31 | |
-Yeah. -Quite nice smell. -Quite a hearty dish that it. | 0:18:32 | 0:18:35 | |
-Yeah. -For a starter. | 0:18:35 | 0:18:36 | |
Are you happy with the cooking of the pigeon? | 0:18:40 | 0:18:42 | |
For me? Absolutely perfect. | 0:18:42 | 0:18:45 | |
Pigeon's cooked beautifully - poached in the water bath | 0:18:45 | 0:18:48 | |
so you can't really go wrong with it. | 0:18:48 | 0:18:50 | |
And the famous sabayon? Happy? | 0:18:50 | 0:18:52 | |
I mean, it's dropped a little bit, maybe cook it a WEE bit more. | 0:18:53 | 0:18:57 | |
And what's it adding to the dish? | 0:18:57 | 0:18:59 | |
It's a contrast - you've got a liver sabayon on a piece of liver. | 0:18:59 | 0:19:03 | |
It's a cheffy thing, you do it cos you can. | 0:19:03 | 0:19:06 | |
The sabayon doesn't really come through an awful lot. | 0:19:06 | 0:19:09 | |
After taking all that time and effort and the extra time he took. | 0:19:09 | 0:19:12 | |
For me it kind of works with the pigeon, maybe with the salad, | 0:19:12 | 0:19:19 | |
I'm not sure. | 0:19:19 | 0:19:20 | |
Cooking-wise, pushing the boundaries? | 0:19:20 | 0:19:23 | |
Well, I've embraced modern techniques with the water bath, | 0:19:23 | 0:19:26 | |
the sabayon's a bit odd. | 0:19:26 | 0:19:27 | |
It's not rocket science for sure but it's definitely not run-of-the-mill. | 0:19:27 | 0:19:32 | |
It's a tasty dish but, for me, | 0:19:32 | 0:19:35 | |
I don't think it's quite up to the Olympic standard, if you like. | 0:19:35 | 0:19:40 | |
I think that went OK. | 0:19:42 | 0:19:43 | |
I think Angela would make a good poker player cos you cannot read | 0:19:43 | 0:19:46 | |
anything into what she's given...she doesn't give anything away. | 0:19:46 | 0:19:50 | |
And I respect her opinion so you know, at the end of he day, | 0:19:50 | 0:19:52 | |
what will be will be. | 0:19:52 | 0:19:54 | |
Next up is Steven's old adversary James. | 0:19:54 | 0:19:58 | |
The showpiece of his chicken dish is his onion pearls | 0:19:58 | 0:20:01 | |
made from soup chilled to 196 degrees using liquid nitrogen. | 0:20:01 | 0:20:07 | |
Frozen onion snowy pearls, onion things. | 0:20:07 | 0:20:09 | |
I don't do that, it's not what I do. | 0:20:09 | 0:20:11 | |
OK, it's pushing boundaries, that's it, | 0:20:11 | 0:20:15 | |
it's pushing boundaries, but you know, why? | 0:20:15 | 0:20:17 | |
James quickly preps his Welsh brie truffle toast. | 0:20:20 | 0:20:23 | |
A ground-breaking way of serving cheese on toast, then? | 0:20:23 | 0:20:27 | |
-Quite a luxury way of serving cheese on toast. -I'd say. | 0:20:27 | 0:20:30 | |
Then garnishes his sage cream with shallot skins | 0:20:30 | 0:20:34 | |
and the slow-cooked confit wings. | 0:20:34 | 0:20:36 | |
He adds foraged leaves and a slice of truffle, | 0:20:36 | 0:20:38 | |
then his cheese on toast and onion consomme ready, | 0:20:38 | 0:20:41 | |
it's time for the final flourish of the onion pearls. | 0:20:41 | 0:20:45 | |
So do you feel this reflects the ambition of the Olympic theme? | 0:20:48 | 0:20:52 | |
I would say yes. You know, I'm pushing myself. | 0:20:52 | 0:20:54 | |
Everything about it is fresh, it's different, but it's not too | 0:20:54 | 0:20:58 | |
out there that at least they'll be able to understand what the dish is. | 0:20:58 | 0:21:01 | |
-Right, let's go. Do you want to take that, James. -No problem. | 0:21:01 | 0:21:04 | |
Has James pulled off his technical wizardry | 0:21:06 | 0:21:09 | |
and cooked a truly innovative and perfectly executed dish? | 0:21:09 | 0:21:14 | |
-So pour this over all of it? -Yeah, you can do. | 0:21:14 | 0:21:17 | |
-So it's like a posh soup, isn't it? -Yep. | 0:21:17 | 0:21:20 | |
Brought back down to earth with a nice tasty bit of cheese and toast. | 0:21:20 | 0:21:25 | |
So your onion pearls, are they how you actually wanted them to be? | 0:21:25 | 0:21:28 | |
Cos obviously some have melted a bit but then some are frozen, is that what you were looking for? | 0:21:28 | 0:21:32 | |
That's exactly what I'm looking for, to give it a good texture and flavour contrast. | 0:21:32 | 0:21:36 | |
I think James' rocks have quickly been eroded. | 0:21:36 | 0:21:39 | |
It almost looks like it's not supposed to happen. | 0:21:39 | 0:21:41 | |
It all just goes into some sort of cold soup. | 0:21:41 | 0:21:44 | |
Got enough onion flavour coming out? | 0:21:46 | 0:21:47 | |
I think it could maybe do with a little bit more, it's just getting the balance right. | 0:21:47 | 0:21:51 | |
I can taste two things, to be honest with you. | 0:21:51 | 0:21:54 | |
I can taste truffle and I can taste chicken. | 0:21:54 | 0:21:57 | |
I can't taste any sage, if I'm honest. | 0:21:57 | 0:21:59 | |
Yep, it all kind of just washes into the soup. | 0:21:59 | 0:22:01 | |
Are you happy with the panna cotta, enough sage for you? | 0:22:01 | 0:22:03 | |
Yeah, I think it's pretty good actually. You get more of a lingering flavour of sage at the end | 0:22:03 | 0:22:08 | |
which marries really well with the chicken. | 0:22:08 | 0:22:10 | |
To me, it's style over substance. | 0:22:10 | 0:22:11 | |
We're producing a dish | 0:22:11 | 0:22:12 | |
athletes and their families are going to enjoy... | 0:22:12 | 0:22:15 | |
I honestly don't think they're going to get it. | 0:22:15 | 0:22:18 | |
First dish down. I'm really pleased, I really enjoyed it. | 0:22:19 | 0:22:23 | |
I'm getting into the swing of things. | 0:22:23 | 0:22:25 | |
When it comes to marking, I'd hope that I'd be getting at least | 0:22:25 | 0:22:28 | |
a minimum of seven, if not an eight. | 0:22:28 | 0:22:30 | |
Last but not least is Richard whose ambitious dish has seven different elements. | 0:22:31 | 0:22:36 | |
All eyes are on him as he dresses his bowl with cylinders of salsify | 0:22:36 | 0:22:40 | |
and cubes of Madeira jelly, then adds baby gem lettuce. | 0:22:40 | 0:22:44 | |
It's certainly achievable for 100 people, this dish(!) | 0:22:44 | 0:22:48 | |
Finally, his Jerusalem artichoke veloute goes into jugs, | 0:22:50 | 0:22:53 | |
his foie gras parfait is piped into pastry tubes | 0:22:53 | 0:22:57 | |
and Richard's risky quail ravioli is ready for Angela's scrutiny. | 0:22:57 | 0:23:02 | |
-Awe-inspiring? Olympian? -I think so. | 0:23:04 | 0:23:07 | |
But I would say that. | 0:23:07 | 0:23:09 | |
All right, well done, Richard. Let's go. | 0:23:09 | 0:23:11 | |
Richard' created an elegant dish, showcasing his technical finesse, | 0:23:13 | 0:23:17 | |
but does it take his craft on to new heights? | 0:23:17 | 0:23:20 | |
-So we pour this round? -Sure. | 0:23:20 | 0:23:21 | |
-And this is the Jerusalem artichoke? -Yeah. -OK. | 0:23:21 | 0:23:26 | |
Visually very interesting. | 0:23:26 | 0:23:28 | |
Yeah, complicated. Complex dish. | 0:23:28 | 0:23:31 | |
There's a bit of work involved(!) | 0:23:31 | 0:23:32 | |
The pasta's really thin, that's what you were looking for. | 0:23:33 | 0:23:37 | |
Yeah, you can see the actual content of the ravioli. | 0:23:37 | 0:23:41 | |
The quail's cooked as you'd like it? | 0:23:41 | 0:23:43 | |
The ravioli, for me, is perfect. | 0:23:43 | 0:23:47 | |
The quail breast is cooked nice. Maybe...personally, a touch longer. | 0:23:47 | 0:23:52 | |
So the feuilles de brick, that's what you wanted texture-wise. | 0:23:52 | 0:23:55 | |
Yeah, I wanted something crispy so we've got crispy, | 0:23:55 | 0:23:58 | |
we've got crunchy, we've got soft. | 0:23:58 | 0:24:00 | |
I think the texture dumbs the initial flavour | 0:24:00 | 0:24:03 | |
cos you don't get the mousse straightaway. | 0:24:03 | 0:24:05 | |
-No. -It's more pastry first. | 0:24:05 | 0:24:08 | |
And then, the artichoke - are you happy with that texture? | 0:24:08 | 0:24:11 | |
Yeah, maybe I might thin it out slightly, | 0:24:11 | 0:24:16 | |
but then I don't want to turn it into a soup. | 0:24:16 | 0:24:19 | |
There may be gold in this dish, but I'm not sure | 0:24:19 | 0:24:22 | |
if it's a gold-medal winner, James. | 0:24:22 | 0:24:23 | |
The balance is slightly off. Good dish, maybe not a great dish. | 0:24:23 | 0:24:29 | |
-Well. -How'd you get on? | 0:24:35 | 0:24:36 | |
Good, I think. It's hard to tell what Angela's thinking, isn't it? | 0:24:36 | 0:24:40 | |
-She's tough, huh? -You know, she's not giving anything away! | 0:24:40 | 0:24:44 | |
-She'd make a good poker player. -Yeah, definitely. | 0:24:44 | 0:24:46 | |
It's daunting cooking for her, I must be honest. | 0:24:46 | 0:24:48 | |
-Quite rightly. -It's Angela Hartnett MBE. | 0:24:48 | 0:24:51 | |
You know, it doesn't get any tougher than that, to be honest with you. | 0:24:51 | 0:24:56 | |
Interesting to see the scores on the boards, so, yeah. | 0:24:56 | 0:25:00 | |
The wait is over, it's time to discover what Angela really thinks. | 0:25:00 | 0:25:04 | |
OK, guys, one down, three to go. | 0:25:08 | 0:25:11 | |
We'll start with you, Stephen. | 0:25:11 | 0:25:13 | |
Your dish was the Opening Ceremony which was the pigeon breast | 0:25:13 | 0:25:17 | |
with asparagus, the deep fried risotto. | 0:25:17 | 0:25:19 | |
I thought it was a tasty, it was well-seasoned | 0:25:19 | 0:25:22 | |
and the flavours did work together. | 0:25:22 | 0:25:25 | |
Even the liver sabayon which I had my doubts about, | 0:25:25 | 0:25:28 | |
I thought I worked well. | 0:25:28 | 0:25:29 | |
Don't necessarily think you needed it in lots of ways. | 0:25:29 | 0:25:33 | |
Overall a good dish. | 0:25:33 | 0:25:34 | |
But I don't think it pushed the boundaries enough. | 0:25:34 | 0:25:36 | |
You've got better skills | 0:25:36 | 0:25:38 | |
and I think you need to show that in the next three dishes. | 0:25:38 | 0:25:41 | |
So, James, you did the sage cream, onion, | 0:25:43 | 0:25:46 | |
chicken and cheese with truffle toast. | 0:25:46 | 0:25:49 | |
My reservations were about the sage cream panna cotta, | 0:25:49 | 0:25:51 | |
would it have enough flavour? | 0:25:51 | 0:25:53 | |
But it did, it came through at the end. And I thought your consomme was delicious. | 0:25:53 | 0:25:58 | |
The thing that let you down, though, were your onion pearls. | 0:25:58 | 0:26:01 | |
I thought I was going to have this big burst | 0:26:01 | 0:26:03 | |
of huge flavour in my mouth. | 0:26:03 | 0:26:06 | |
Instead, it was just like a melting cream. | 0:26:06 | 0:26:08 | |
Finally, Richard, you did the ravioli of quail, parfait of foie gras, | 0:26:08 | 0:26:13 | |
Madeira jelly. | 0:26:13 | 0:26:14 | |
Your presentation was stunning, | 0:26:14 | 0:26:16 | |
really pretty, without making you sound like a girl. | 0:26:16 | 0:26:20 | |
Your ravioli was lovely, lovely thin pasta. | 0:26:20 | 0:26:23 | |
For me, the negatives - the veloute. | 0:26:23 | 0:26:26 | |
Was it really a veloute or a thick puree? | 0:26:26 | 0:26:29 | |
I think your overall dish, you needed a lift of flavour. | 0:26:29 | 0:26:32 | |
You need something to lift the whole thing up | 0:26:32 | 0:26:35 | |
and really bring that wow factor. | 0:26:35 | 0:26:37 | |
So, guys, the scores for your first round... | 0:26:37 | 0:26:42 | |
..Stephen, for your Opening Ceremony... | 0:26:49 | 0:26:51 | |
..I'm going to give you six out of 10. | 0:26:54 | 0:26:56 | |
James, for your sage, onion, chicken and cheese with truffle toast... | 0:26:58 | 0:27:03 | |
..I'm going to give you six out of ten. | 0:27:05 | 0:27:07 | |
And Richard, for your quail ravioli, foie gras parfait, Madeira jelly, | 0:27:09 | 0:27:16 | |
I'm also going to give you six out of ten. | 0:27:18 | 0:27:22 | |
So, guys, all of you, up it. We want Wales in there. | 0:27:23 | 0:27:29 | |
-Well done. -Well done. | 0:27:29 | 0:27:33 | |
Kick up the arse from Angela. | 0:27:33 | 0:27:35 | |
So, after the starter, it's a dead heat with all three chefs | 0:27:37 | 0:27:41 | |
having bagged a distinctly average six. | 0:27:41 | 0:27:44 | |
A little bit disappointing with the scores today. Better than last time. | 0:27:44 | 0:27:47 | |
At least I'm not last. | 0:27:47 | 0:27:49 | |
We're all on an even peg and there's still all to play for. | 0:27:49 | 0:27:53 | |
It's almost like the 100m sprint. | 0:27:53 | 0:27:56 | |
We've had a false start so we're all back again. | 0:27:56 | 0:27:58 | |
We've got to start again because it's even Stevens. | 0:27:58 | 0:28:01 | |
We're still on the blocks, to be honest. | 0:28:01 | 0:28:03 | |
I thought it was it going to be close. | 0:28:03 | 0:28:06 | |
I didn't think we'd all be on six. | 0:28:06 | 0:28:08 | |
It's good. It enhances the competition, I think. | 0:28:08 | 0:28:11 | |
Tomorrow, it's fish - the course which took Stephen to the banquet. | 0:28:13 | 0:28:17 | |
I'd quite like to relive the experience, to be honest with you. | 0:28:17 | 0:28:19 | |
Try to stop you getting there next time. | 0:28:19 | 0:28:21 | |
To break the deadlock, | 0:28:21 | 0:28:23 | |
his Michelin-starred rivals will be stretching their skills to the limit. | 0:28:23 | 0:28:26 | |
We are cooks. We're not scientists. I believe I'm a marked man. | 0:28:26 | 0:28:29 | |
They're gunning for me. Young guns want to get the old boy out. | 0:28:29 | 0:28:32 | |
Subtitles by Red Bee Media Ltd | 0:28:49 | 0:28:53 |