0:00:04 > 0:00:06Great British Menu is back!
0:00:06 > 0:00:09What's going to make a miserable chef like me smile?
0:00:09 > 0:00:12- HE LAUGHS - And it's the funniest yet!
0:00:12 > 0:00:16- HE IMPERSONATES A DUCK - Returning champions.
0:00:16 > 0:00:18He did it for the North East.
0:00:18 > 0:00:20Guys, guys!
0:00:20 > 0:00:22Previous losers.
0:00:22 > 0:00:24- Boom!- Are you threatening to go further this year?
0:00:24 > 0:00:26I'm definitely threatening.
0:00:26 > 0:00:28A whole host of talented, new British chefs...
0:00:28 > 0:00:30- It's tough trying to get this out.- Sorry!
0:00:30 > 0:00:34- ..are shedding blood, sweat and tears.- Agh!
0:00:34 > 0:00:38To produce gastronomic masterpieces, that are also witty and fun.
0:00:38 > 0:00:40Whoa-ho!
0:00:40 > 0:00:44For a special banquet, celebrating 25 years of Red Nose Day,
0:00:44 > 0:00:46at the magnificent Royal Albert Hall.
0:00:46 > 0:00:48Each of them hoping to raise money.
0:00:48 > 0:00:50- Thank you very much. - Raise a laugh.
0:00:50 > 0:00:53And support Comic Relief.
0:00:53 > 0:00:56My breath's been taken away for the first time on Great British Menu.
0:00:56 > 0:00:59This week, fighting to represent London and the South East
0:00:59 > 0:01:01is rising star, Matt Gillan.
0:01:01 > 0:01:03- This is for your dance floor. - Your dance floor!
0:01:03 > 0:01:05Experienced chef Adam Simmons.
0:01:05 > 0:01:09- I haven't done any of that. - And returning contender, Tom Aikens.
0:01:09 > 0:01:11Have I bitten off more than I can chew? Maybe I have!
0:01:11 > 0:01:15Judging them all week is fearsome veteran Richard Corrigan.
0:01:15 > 0:01:19- That's a school boy error!- And from the off, Tom's hell bent on success.
0:01:19 > 0:01:20BLEEP!
0:01:20 > 0:01:22But will the pressure make or break him?
0:01:22 > 0:01:24- BLEEP- legs- BLEEP.
0:01:24 > 0:01:27- These legs are- BLEEP- tiny. They're like sparrow's legs.
0:01:38 > 0:01:42This year's challenge is inspired by Comic Relief's Red Nose Day appeal.
0:01:42 > 0:01:45- Oh!- The charity uses comedy and laughter
0:01:45 > 0:01:47to change the lives of millions -
0:01:47 > 0:01:49both in Africa and the UK.
0:01:50 > 0:01:52And has raised over £800 million
0:01:52 > 0:01:55through the power of entertainment.
0:01:55 > 0:01:59Chefs have been set the task of creating witty, playful dishes -
0:01:59 > 0:02:03a dazzling feast that will put a smile on everyone's faces.
0:02:03 > 0:02:05And have travelled all over the country
0:02:05 > 0:02:08to meet the people who rely on Comic Relief's support.
0:02:08 > 0:02:10I do feel like I've turned a corner.
0:02:10 > 0:02:11That's brilliant.
0:02:11 > 0:02:14And together with some of Britain's best known entertainers...
0:02:14 > 0:02:16We've got some lovely pies here.
0:02:16 > 0:02:18- Lovely pies. - ..have done the unimaginable.
0:02:18 > 0:02:20How did I get roped into this?
0:02:20 > 0:02:23And the unthinkable, to raise some much-needed cash.
0:02:23 > 0:02:25It's for a great cause.
0:02:25 > 0:02:27I'm really proud, actually, to be doing this.
0:02:29 > 0:02:31Judging the chefs this week
0:02:31 > 0:02:33is three-time Great British Menu champion
0:02:33 > 0:02:36and seasoned veteran, Richard Corrigan.
0:02:37 > 0:02:39- Morning, chefs. - Good morning, Richard!
0:02:39 > 0:02:42- Welcome to the Great British Menu. - Morning.- Thank you.
0:02:42 > 0:02:43Good morning, Richard.
0:02:43 > 0:02:45Mr Aikens. Seasoned professional, and two newbies.
0:02:45 > 0:02:49- New boys, yeah. - Come prepared this year, Tom?
0:02:49 > 0:02:54- Absolutely.- I'll see you in the kitchen.- See you later.
0:02:55 > 0:02:58I'm expecting a really entertaining battle.
0:02:58 > 0:02:59Sprinkled with a bit of humour
0:02:59 > 0:03:03but underneath all that, I want to see some great food.
0:03:03 > 0:03:06One scallop. One venison.
0:03:06 > 0:03:09First up is ambitious newcomer Matt Gillan -
0:03:09 > 0:03:12head chef at the Michelin-starred concept Restaurant, The Pass,
0:03:12 > 0:03:15at South Lodge Hotel, in West Sussex.
0:03:15 > 0:03:18He cooks fun, quirky dishes and despite being ten years younger
0:03:18 > 0:03:22than his opponents, is confident he has what it takes to outwit them.
0:03:22 > 0:03:25It's a challenge that really suits me.
0:03:25 > 0:03:27My food's all about fun.
0:03:27 > 0:03:30Yes, I might be the underdog out of the three of us.
0:03:30 > 0:03:34However, the smaller the dog, sometimes the bigger the bone.
0:03:35 > 0:03:37Hello, chef!
0:03:37 > 0:03:39Matt, tell me about your menu.
0:03:39 > 0:03:44OK, we have pigeon, beetroot, orange and gingerbread.
0:03:44 > 0:03:47Three different types of beetroot and chicken liver parfait.
0:03:47 > 0:03:50I've gone with chicken livers rather than pigeon livers.
0:03:50 > 0:03:54- Why?- Just because it's not such a harsh, strong taste.
0:03:54 > 0:03:56Is this witty and playful?
0:03:56 > 0:03:59Most definitely. Very lively, interactive dish.
0:03:59 > 0:04:02A prop very similar to a dance floor, I guess.
0:04:02 > 0:04:04Basically, we're going to create a bit of a disco feel.
0:04:04 > 0:04:07- Silver leaf. - It's for the chicken liver parfait.
0:04:07 > 0:04:10I'm going to make a silver ball - a disco ball.
0:04:10 > 0:04:14- A disco ball!- It's the one element of my dish that I'm most nervous about.
0:04:14 > 0:04:17It's risky but it's risky not taking risks.
0:04:17 > 0:04:20If this doesn't bring a smile to you guys' faces,
0:04:20 > 0:04:23then you need a sense of humour transplant.
0:04:23 > 0:04:26Matt's kicking off his menu with a playful pigeon dish,
0:04:26 > 0:04:29with chicken liver parfait and funky beetroot.
0:04:29 > 0:04:32Dance floor, flashing lights.
0:04:32 > 0:04:34Silvered livery balls!
0:04:34 > 0:04:38Is it a bit gimmicky for most people? Possibly.
0:04:38 > 0:04:41Four scallop. One chicken. Five beef.
0:04:42 > 0:04:45Next up is experienced chef Adam Simmons
0:04:45 > 0:04:48of Michelin-starred Danesfield House in Marlow.
0:04:48 > 0:04:49Service, please.
0:04:49 > 0:04:52He's been tipped as one of the top chefs to watch this decade
0:04:52 > 0:04:55and is determined to make a big first impression,
0:04:55 > 0:04:58with surprising flavour combinations and cutting-edge techniques.
0:04:58 > 0:05:01There's a lot of creativity within the dishes that I've created.
0:05:01 > 0:05:03I've got a lot to prove.
0:05:03 > 0:05:07It's about winning and it's about me being top dog.
0:05:11 > 0:05:13Adam, how do you feel about being on the Great British Menu?
0:05:13 > 0:05:16- Very excited but obviously very nervous.- What are you cooking?
0:05:16 > 0:05:19So, we've got lightly smoked squab pigeon, sweetcorn granola.
0:05:19 > 0:05:23- What's the centrifuge for?- The centrifuge is for Douglas Fir oil.
0:05:23 > 0:05:26Then you've got the livers from the pigeon and I've made a parfait.
0:05:26 > 0:05:29- You've used the livers. - Yeah, the pigeon livers.
0:05:29 > 0:05:31You don't like pigeon liver, do you?
0:05:31 > 0:05:33It's too strong for my dish - too strong.
0:05:33 > 0:05:35Where's your sense of humour?
0:05:35 > 0:05:39It's about what the pigeon eats - corn, seeds, grain, nuts.
0:05:39 > 0:05:41You've brought the forest that the pigeon lives in.
0:05:41 > 0:05:44Yes, and that's the concept behind the dish.
0:05:44 > 0:05:47Comedy and tragedy are good bedfellows.
0:05:47 > 0:05:51It could go tragically wrong. Of course it could, but it won't.
0:05:51 > 0:05:54Adam's cooking pigeon too and using some serious techniques
0:05:54 > 0:05:56to create a savoury granola.
0:05:56 > 0:05:59A slight concern about Adam's food.
0:05:59 > 0:06:03I see a lot of craft, a lot of great ingredients. A lot of methods.
0:06:03 > 0:06:06But where's the fun, Adam?
0:06:06 > 0:06:09Starter. Two pollocks and bread for two.
0:06:09 > 0:06:13- Wahay!- Last but not least, is returning competitor Tom Aikens,
0:06:13 > 0:06:16head chef at his own Michelin-starred restaurant,
0:06:16 > 0:06:18- Tom Aikens, in London.- Service!
0:06:18 > 0:06:20Tom's known for his inventive cooking
0:06:20 > 0:06:22and highly competitive nature.
0:06:22 > 0:06:26So, losing to Tom Kerridge two years ago was a big hit to his pride.
0:06:26 > 0:06:29The way that I left last time, I was obviously upset.
0:06:29 > 0:06:32Coming back, I'm gunning for that number one spot.
0:06:35 > 0:06:38Tom Aikens, what happened the last time?
0:06:38 > 0:06:39I messed up.
0:06:39 > 0:06:41Are you threatening to go further this year?
0:06:41 > 0:06:44I'm definitely threatening, always.
0:06:44 > 0:06:45What are you cooking, Tom?
0:06:45 > 0:06:48The dish is called Chicken-Egg, Egg-Chicken.
0:06:48 > 0:06:51You've got chicken, langoustines, eggs, truffle.
0:06:51 > 0:06:54Two components, which is mainly the egg and the chicken.
0:06:54 > 0:06:55Which one do you have first?
0:06:55 > 0:06:58The egg or the chicken or the chicken or the egg?
0:06:58 > 0:06:59That's where the fun will come.
0:06:59 > 0:07:02I have to say, a lot going on here.
0:07:02 > 0:07:04There is a lot going on but all the components,
0:07:04 > 0:07:06they work for the final dish.
0:07:06 > 0:07:09And the final dish for me is a perfect dish.
0:07:09 > 0:07:11Do you think this will put a smile on my face?
0:07:11 > 0:07:13Absolutely will! I've got a master plan at the end.
0:07:13 > 0:07:16- Big weapon which you will love.- OK.
0:07:16 > 0:07:18Chefs, are you quaking in your boots over there?
0:07:18 > 0:07:22- A little bit nervous.- Or is this the young boy's corner saying...
0:07:22 > 0:07:25It's the young boy's corner.
0:07:25 > 0:07:27We're all here to win.
0:07:27 > 0:07:30We're all here to win, otherwise wouldn't be here.
0:07:30 > 0:07:33Tom's hoping to upstage his rivals with comedy props
0:07:33 > 0:07:36and an extremely complex chicken dish.
0:07:36 > 0:07:39Chicken, langoustines, truffle.
0:07:39 > 0:07:41Great classic flavours.
0:07:41 > 0:07:43Loads going on.
0:07:43 > 0:07:46Will he get it on the plate on time?
0:07:52 > 0:07:56How do you both feel about this year's theme? Comic Relief!
0:07:56 > 0:07:58Yeah, it's definitely a challenge.
0:07:58 > 0:08:01It's very different to the previous briefs that I've seen.
0:08:01 > 0:08:04The whole emphasis on it being fun and witty,
0:08:04 > 0:08:07they obviously think there'll be chefs that are too serious
0:08:07 > 0:08:09all the time. So, I think it's good.
0:08:09 > 0:08:13- Sense of humour.- Exactly!- Is this harder than you did before, Tom?
0:08:13 > 0:08:15I wouldn't say it's any easier, that's for sure.
0:08:15 > 0:08:18What makes your dish witty and playful?
0:08:18 > 0:08:21- Me!- Yeah. I'm laughing.
0:08:23 > 0:08:27Actually, when the dish goes out, I was going to make a chicken noise.
0:08:27 > 0:08:29- Is that your secret weapon? - That's the secret weapon.
0:08:29 > 0:08:32Hopefully, Richard will have a sense of humour.
0:08:32 > 0:08:35Not a sense-of-humour failure.
0:08:36 > 0:08:38I've got a little bit of audio on mine as well.
0:08:38 > 0:08:40Have you? Ah!
0:08:40 > 0:08:43- What music is it? - I'm going to leave that.
0:08:43 > 0:08:45I'm going to leave it as a little surprise for you.
0:08:45 > 0:08:47- I haven't done any of that. - Oh, you'll be fine.
0:08:47 > 0:08:49You're using all the gizmos.
0:08:51 > 0:08:54Intimidation from all corners of the kitchen.
0:08:54 > 0:08:59Tom, we've seen his props. His box of ingredients was just massive.
0:08:59 > 0:09:03Adam has got pigeon on as well, so we're head-to-head on pigeon,
0:09:03 > 0:09:06but very, very different. I think mine's a lot more fun.
0:09:08 > 0:09:11- Hello, Matt!- Hi, Richard. - Slicing off the beetroot.- Yeah.
0:09:11 > 0:09:14It's what I like to call my disco BEETS!
0:09:14 > 0:09:17- Disco BEETS! - Different varieties of beetroot
0:09:17 > 0:09:21and then different marinades for each one.
0:09:21 > 0:09:25- And this is for your... - My dance floor.- Your dance floor!
0:09:25 > 0:09:29- You weren't even born in the '70s. - I am an '80s baby, yeah.
0:09:29 > 0:09:31But my mum was. I grew up kind of listening
0:09:31 > 0:09:35to those types of things, so it's a nod to my younger life, I guess.
0:09:35 > 0:09:37- Yeah.- Yeah. So...
0:09:38 > 0:09:41Matt's using different colour beetroots.
0:09:41 > 0:09:44Obviously, the concept of his dish is witty and playful.
0:09:44 > 0:09:46It's possibly a bit too much for me personally.
0:09:46 > 0:09:50Is that going to detract from the food that's on the plate?
0:09:50 > 0:09:52I believe in my dish. I'm really happy with it,
0:09:52 > 0:09:55so the proof is in the tasting, I guess.
0:09:58 > 0:10:00Matt Gillan cooks conceptual dishes
0:10:00 > 0:10:03at his award-winning restaurant on a daily basis.
0:10:03 > 0:10:06If you get that anywhere else, in any other restaurant,
0:10:06 > 0:10:09I'd be surprised. Service!
0:10:09 > 0:10:11We take influences from all over the world,
0:10:11 > 0:10:13and then we pool it all together
0:10:13 > 0:10:16and focus on textures, flavours, different temperatures.
0:10:16 > 0:10:19Crazy kind of ingredient combinations
0:10:19 > 0:10:22and just make it our own really.
0:10:22 > 0:10:24To find inspiration for his starter
0:10:24 > 0:10:26and meet the competition's Comic Relief brief,
0:10:26 > 0:10:28Matt's looked closer to home,
0:10:28 > 0:10:32where he lives with his girlfriend, Kerra, and her kids, Louis and Lucy.
0:10:36 > 0:10:41Every week, we have bonding time, which is disco nights.
0:10:41 > 0:10:46During disco night one week, it just hit me.
0:10:46 > 0:10:48So, right, I have to do this little dish.
0:10:48 > 0:10:51A funky pigeon with disco beets!
0:10:51 > 0:10:53And who better to try his funky starter on
0:10:53 > 0:10:56than his fellow disco maniacs!
0:10:56 > 0:10:58Yay!
0:10:58 > 0:11:01If YOU like it, Louis, the judge is going to love it.
0:11:01 > 0:11:04I think Matt's dishes are perfect for Comic Relief this year.
0:11:04 > 0:11:08Because they require quirky dishes, just like Matt. He's so quirky.
0:11:08 > 0:11:13To get a dish at the banquet first time would be epic.
0:11:13 > 0:11:16Comic Relief is an amazing charity.
0:11:16 > 0:11:19I think anyone that raises money for Comic Relief
0:11:19 > 0:11:22can be seen as a bit of a superhero.
0:11:30 > 0:11:34Matt's preparing his pigeon breast - an ingredient he shares with Adam -
0:11:34 > 0:11:38who's cold-smoking his in a specially adapted indoor barbecue,
0:11:38 > 0:11:41and serving it with freeze-dried sweetcorn and Douglas Fir Granola.
0:11:41 > 0:11:44But it's Adam's other gadget - the centrifuge -
0:11:44 > 0:11:47- that's got everyone's attention. - So, what's going on here?
0:11:47 > 0:11:49Here, you've got the Douglas Fir oil.
0:11:49 > 0:11:52What it does by putting it in there is it separates.
0:11:52 > 0:11:53Then what you get is a clear oil
0:11:53 > 0:11:57- and the sediment from the pine is in the bottom.- OK.
0:11:57 > 0:11:59- Interesting! - It's all about the flavour.
0:11:59 > 0:12:00- What do you do with the juice? - The juice...
0:12:00 > 0:12:03- I'll give it to you to drink. - Put hairs on my chest!
0:12:05 > 0:12:08However, Adam soon runs into a problem.
0:12:08 > 0:12:11What's happening with your centrifuge?
0:12:11 > 0:12:14Er, it's not on a stable surface, so, I've got to move it.
0:12:14 > 0:12:17- So, an unstable centrifuge.- Yeah.
0:12:17 > 0:12:20- With an unstable chef. - An unstable chef!
0:12:20 > 0:12:23- Do you need a bit of help? - Yeah, if you wouldn't mind.
0:12:23 > 0:12:26Modern bits of kit, eh?
0:12:26 > 0:12:28- OK.- Thank you.
0:12:28 > 0:12:31But Adam has more than one trick up his sleeve.
0:12:31 > 0:12:34- What's all this? - This is the freeze-dried sweetcorn.
0:12:34 > 0:12:36So, we freeze dry it and then powder it.
0:12:38 > 0:12:41It goes very well with this. This is the granola.
0:12:41 > 0:12:44So, you've got your nuts, seeds...
0:12:44 > 0:12:47And then the Douglas Fir oil in
0:12:47 > 0:12:51and then maltosec, gives it a different texture.
0:12:51 > 0:12:54So, with Adam's dish, he's using a centrifugal system,
0:12:54 > 0:12:58he's using a dehydrator and he's freeze drying.
0:12:58 > 0:13:00So, they're all new techniques.
0:13:00 > 0:13:02Richard is quite a classical chef, in terms of his own cooking.
0:13:02 > 0:13:06So, it will be interesting to see what he thinks of the dishes.
0:13:06 > 0:13:08You clever chef!
0:13:08 > 0:13:10- I do try.- You do!
0:13:14 > 0:13:17Adam's use of innovative techniques is central to the dishes
0:13:17 > 0:13:20he serves at his restaurant.
0:13:20 > 0:13:23We always try to find different ways to do stuff -
0:13:23 > 0:13:26to make flavours better. It's all about what goes on to the plate.
0:13:26 > 0:13:30Flavour, texture. That's why people come to eat here.
0:13:34 > 0:13:37Outside of work, Adam knows how to have fun.
0:13:37 > 0:13:39I'm a bit of a lad and I get the boys round
0:13:39 > 0:13:41to do taste testing on new dishes.
0:13:41 > 0:13:43They're probably my harshest critics.
0:13:43 > 0:13:46So, who better to taste test his starter
0:13:46 > 0:13:48than his straight-talking drinking mates?
0:13:51 > 0:13:55- It's very nice.- Yeah. Liquorice. Sweetcorn. Smokiness.
0:13:55 > 0:13:58I think Adam's got a fantastic chance of going all the way.
0:13:58 > 0:13:59Everything's fantastic.
0:13:59 > 0:14:02His food will definitely bring a smile to people's faces.
0:14:02 > 0:14:05I think Comic Relief is wonderful.
0:14:05 > 0:14:08So, yes, to get a dish through to the final banquet
0:14:08 > 0:14:10would just be a fantastic honour.
0:14:14 > 0:14:17Adam's still having problems with his centrifuge,
0:14:17 > 0:14:20despite placing it on the floor.
0:14:21 > 0:14:24So unstable, it's unbelievable.
0:14:25 > 0:14:28Even though it's on the floor, which I thought would be a stable ground,
0:14:28 > 0:14:31obviously there's loads of people walking round.
0:14:31 > 0:14:34So, at the moment, it's just unbalanced. I can still use the oil,
0:14:34 > 0:14:37it just won't be as clear as I want it to be.
0:14:37 > 0:14:41Adam's centrifuge is on the floor. It could cause some issues. Who knows?
0:14:41 > 0:14:44Let's hope so, eh?
0:14:44 > 0:14:49The main thing is if it doesn't go to plan, you don't get the jitters or more nerves.
0:14:49 > 0:14:53But returning contender Tom's got problems of his own.
0:14:53 > 0:14:55He's giving it everything he's got this year,
0:14:55 > 0:14:58determined to put the ghosts of the past behind him.
0:14:58 > 0:15:01His chicken and egg starter has three times the ingredients
0:15:01 > 0:15:03of his competitors.
0:15:03 > 0:15:04- Hi. Tom.- Hello, sir.- What have you?
0:15:04 > 0:15:07Some langoustine custard and these are egg yolks
0:15:07 > 0:15:11- that have been cooked in a water bath. - The chicken is in the water bath.
0:15:11 > 0:15:13I've put some sliced truffles under the breasts.
0:15:13 > 0:15:16You still have a lot to do. Have you given yourself too much?
0:15:16 > 0:15:18Have I bitten off more than I can chew? Maybe I have.
0:15:18 > 0:15:21But I love pushing it. I always push it to the limit,
0:15:21 > 0:15:24and I think if I get this one right, I'll be hopefully ahead.
0:15:24 > 0:15:25You're feeling good about this, Tom?
0:15:25 > 0:15:30I am. If I get it all up together, then happy days, really.
0:15:30 > 0:15:32If I don't, then egg on my face.
0:15:34 > 0:15:38Tom Aikens is one of London's most inventive and imaginative chefs.
0:15:39 > 0:15:43My style of food has sometimes been referred to as art.
0:15:43 > 0:15:45I think I'm very creative and imaginative.
0:15:45 > 0:15:49My weaknesses, I would say, are very small.
0:15:49 > 0:15:51I can't think of any.
0:15:51 > 0:15:55Tom's reputation goes beyond just his food.
0:15:55 > 0:15:57Everyone goes through cycles in their lives
0:15:57 > 0:16:00where they may step over or under the line,
0:16:00 > 0:16:02and I've definitely done several of those.
0:16:02 > 0:16:05I've been called all sorts of names
0:16:05 > 0:16:08and bad chef is definitely one of them up there.
0:16:08 > 0:16:12But since becoming a dad, there's a softer side to him.
0:16:12 > 0:16:15Having a little one really makes life complete.
0:16:15 > 0:16:19If you have a bad day at work, and you come home to them,
0:16:19 > 0:16:22and they're sort of laughing and smiling,
0:16:22 > 0:16:25it makes all those things go away very quickly.
0:16:27 > 0:16:30Which one came first? Egg or the chicken?
0:16:33 > 0:16:35You like the egg. With this brief,
0:16:35 > 0:16:38particularly it's all about surprises and fun.
0:16:38 > 0:16:40I think with a dish like Chicken Chicken Egg,
0:16:40 > 0:16:44it's a real tongue twister, and a mind twister.
0:16:44 > 0:16:49And, hopefully, that will give the extra edge that I'll need.
0:16:51 > 0:16:53Yes!
0:16:57 > 0:17:02It's getting close to plating up time and Tom still has a lot to do.
0:17:02 > 0:17:04BLEEP!
0:17:05 > 0:17:09- Agh! These legs are- BLEEP- tiny. Like sparrow's legs.
0:17:10 > 0:17:14First to plate up is Matt, and he's left the most intricate part
0:17:14 > 0:17:17of his pigeon and disco beets starter until last.
0:17:17 > 0:17:18Matt!
0:17:18 > 0:17:23Richard... You've caught me at a critical time.
0:17:23 > 0:17:26Chicken liver parfait - we're about to turn it to disco balls.
0:17:26 > 0:17:30- How tricky is this?- Really tricky.
0:17:30 > 0:17:33Any type of wind, anything other than this paper it touches,
0:17:33 > 0:17:35- it sticks to.- Wow!
0:17:35 > 0:17:38Do you know you are running out of time? You know that?
0:17:38 > 0:17:40- Yeah.- Listen. Best of luck. Thank you.
0:17:40 > 0:17:43With his disco balls finished, Matt starts his plate
0:17:43 > 0:17:46with his marinated slices of beetroot.
0:17:46 > 0:17:49Then adds dots of orange gel.
0:17:49 > 0:17:53Next, he scatters the plate with gingerbread croutons.
0:17:53 > 0:17:56And adds his disco ball chicken liver parfait.
0:17:56 > 0:18:00He puts his pigeon breast next to his spiced pigeon legs
0:18:00 > 0:18:03and, to bring the dish back to the '70s, places it on top of a box
0:18:03 > 0:18:07with disco lights, complete with built in music.
0:18:14 > 0:18:17You thought about this long and hard?
0:18:17 > 0:18:20Long and hard. What's not to smile about that?
0:18:20 > 0:18:22Let's go!
0:18:29 > 0:18:31Oh, I love the '70s sound!
0:18:34 > 0:18:38- Very good.- It is.- It's definitely making us laugh.- Absolutely!
0:18:38 > 0:18:41It's fun, interactive. I can just see it
0:18:41 > 0:18:45kick starting Comic Relief banquet.
0:18:45 > 0:18:48I think it looks amazing. Is it too gimmicky for you?
0:18:48 > 0:18:49I personally think so, yes.
0:18:49 > 0:18:51- This is the pigeon breast. - Pigeon breast.
0:18:51 > 0:18:54- So, two breasts put together.- Two breasts.
0:18:54 > 0:18:58- Quite a lot of meat and it's nicely cooked.- Yeah, it's lovely.
0:18:59 > 0:19:02Are you happy with the consistency of the parfait?
0:19:02 > 0:19:06It's a little bit soft, but taste-wise, flavour-wise,
0:19:06 > 0:19:09I think it works really well. The leg.
0:19:09 > 0:19:12- Good parfait, is it? - For me, it's lacking slightly.
0:19:12 > 0:19:16- In what way? - In, um, depth of flavour.
0:19:16 > 0:19:19Do you think the beetroot needs a bit of seasoning?
0:19:19 > 0:19:21Maybe a tiny bit more.
0:19:21 > 0:19:23Has that pickling worked?
0:19:23 > 0:19:28- Yeah.- Could it have stayed in that marinade a little bit more?
0:19:28 > 0:19:31Had there been a bit more time, then yeah, probably.
0:19:31 > 0:19:34I think the beetroot's slightly pickled, isn't it?
0:19:34 > 0:19:36- Do you think it's slightly hard? A bit too raw?- A little bit.
0:19:36 > 0:19:39- A little bit.- Do you think you've done enough here?
0:19:39 > 0:19:42I'm happy. Very, very happy with it.
0:19:44 > 0:19:48- Are you intimidated at all with this dish?- No, I don't think so, no.
0:19:48 > 0:19:51- Cock sure, obviously? - No, not cock sure. Just confident.
0:19:55 > 0:19:57Um. Well, the intensity just builds.
0:19:57 > 0:20:00I thought once I'd served that, it would be fine.
0:20:00 > 0:20:03Um, I'm happy with the dish.
0:20:03 > 0:20:06Richard, I don't know, you just can't read him.
0:20:06 > 0:20:09Next up is Adam, with his intricate pigeon dish.
0:20:09 > 0:20:12He starts plating up with sweetcorn puree.
0:20:12 > 0:20:14And dots of liquorice gel.
0:20:14 > 0:20:18Then scatters the plate with hot smoked corn,
0:20:18 > 0:20:22before adding his Douglas Fir oil and sweetcorn granola.
0:20:22 > 0:20:25He continues by adding his smoked pigeon breasts
0:20:25 > 0:20:28and cubes of freeze-dried pigeon liver parfait,
0:20:28 > 0:20:31before topping the plate off with pigeon sauce.
0:20:33 > 0:20:35Adam...
0:20:35 > 0:20:39- Yes.- Happy?- Yes.- Pigeon with its own lunch and dinner?- Yeah.
0:20:41 > 0:20:43- Packed full of flavour.- I think so.
0:20:43 > 0:20:46- Why don't you bring it to the tasting room?- OK.
0:20:48 > 0:20:52- I think it's very different to mine. - Absolutely!
0:20:52 > 0:20:54A forest, a tree
0:20:54 > 0:20:58and food a pigeon would eat. Is that your sense of humour?
0:20:58 > 0:21:01That's my sense of humour.
0:21:01 > 0:21:05Is it fun? If you know the story behind it, yes, it's cheeky.
0:21:05 > 0:21:08A bit witty. But it needs to be explained, I guess.
0:21:09 > 0:21:13- Not too much meat there.- No, I think it needs to be a portion.
0:21:13 > 0:21:16The pigeon's obviously nicely cooked.
0:21:23 > 0:21:26That wasn't supposed to be in there.
0:21:26 > 0:21:29Oops! That could cause damage.
0:21:30 > 0:21:34- That centrifuge, was it worth all the effort?- I had big problems with it.
0:21:34 > 0:21:36But I think you still get the Douglas Fir flavour
0:21:36 > 0:21:39into the granola.
0:21:39 > 0:21:41I was having issues with the centrifuge.
0:21:41 > 0:21:44You know, I had to move it because it was unstable on the bench.
0:21:44 > 0:21:47- And, for me, it hasn't come through. - No, I can't taste it at all.
0:21:47 > 0:21:49What score would you give this dish?
0:21:49 > 0:21:53I'd mark it down than up because there's room for improvement.
0:21:53 > 0:21:56- A great restaurant dish. - A great restaurant dish.
0:21:56 > 0:21:59But maybe not a Comic Relief dish.
0:21:59 > 0:22:02I personally can't see this opening the banquet.
0:22:03 > 0:22:08Agh! Fundamental mistake. A piece of bone in the pigeon -
0:22:08 > 0:22:10could cost me dearly, that.
0:22:10 > 0:22:13Erm, a schoolboy error.
0:22:14 > 0:22:19Last to plate up is Tom and he's got plenty left to do.
0:22:19 > 0:22:21See, I'm nervous now, yeah.
0:22:21 > 0:22:25- BLEEP.- How would you cope doing this for like 100 people at a banquet?
0:22:25 > 0:22:29You two are going to help me for one.
0:22:29 > 0:22:31He starts off by putting an egg shell
0:22:31 > 0:22:34filled with mousse and truffle into his basket.
0:22:35 > 0:22:38Followed by an eggshell with langoustine sabayon,
0:22:38 > 0:22:42savoury egg custard and French toast.
0:22:42 > 0:22:44He then turns his attention to his bowl,
0:22:44 > 0:22:47starting with chicken breast, pressed chicken leg
0:22:47 > 0:22:50and blanched langoustine tails.
0:22:50 > 0:22:52Next he adds a slow-cooked egg yolk
0:22:52 > 0:22:55and tops the dish off with langoustine oil.
0:22:55 > 0:22:58Before pouring his consomme into a jug on the side.
0:22:58 > 0:23:01Last, but not least, his secret weapon.
0:23:09 > 0:23:13Oh, Tom! The philosopher of the kitchen.
0:23:13 > 0:23:17- Has it translated into flavour, Tom? - I think so. Absolutely!
0:23:17 > 0:23:21- I love the dish, I love the chicken. - Let's go and taste all this.
0:23:25 > 0:23:28It clucks at you.
0:23:28 > 0:23:31- Put a smile on all our faces. - Very clever.
0:23:33 > 0:23:37- So much going on! Could you get this out?- Absolutely!
0:23:38 > 0:23:41There's about 12 individual parts.
0:23:41 > 0:23:43Then, within parts, there's more parts.
0:23:43 > 0:23:45That's a lot of work - a lot of work.
0:23:47 > 0:23:50Tom, do you think there's too much going on?
0:23:50 > 0:23:53Of course I'm going to say no, but, in this consomme,
0:23:53 > 0:23:57you've only got breasts, leg and egg yolk.
0:23:57 > 0:23:59It is really a simple dish.
0:23:59 > 0:24:02For me, there's possibly one or two elements too many.
0:24:02 > 0:24:05I don't think it would hurt to strip one or two back.
0:24:05 > 0:24:08- No, I agree.- The consomme.
0:24:08 > 0:24:11Do you think you could have packed a little bit more flavour in there?
0:24:11 > 0:24:14- No.- I think the consomme's very light.
0:24:14 > 0:24:17It's very nice but it's very light.
0:24:17 > 0:24:20Anything you're worried about, Tom?
0:24:20 > 0:24:23For me, I don't see anything that is negative.
0:24:23 > 0:24:25For me, it's hit all the marks.
0:24:27 > 0:24:30- Very, very tasty food. - It ticks all the boxes.
0:24:30 > 0:24:33Tom is technically an amazing chef.
0:24:33 > 0:24:36You know, he's showing it here.
0:24:37 > 0:24:41I think it went very well. I'm very, very happy with the dish.
0:24:41 > 0:24:44It definitely made Richard smile and laugh.
0:24:51 > 0:24:54It's pretty nerve-racking at the moment.
0:24:54 > 0:24:57I just want to get a good start. Just settle me for the week.
0:24:57 > 0:25:00I probably won't do as well as I would have hoped,
0:25:00 > 0:25:03just because of that error that I made.
0:25:04 > 0:25:07I've been in the Great British Menu kitchen before.
0:25:07 > 0:25:09I know how important it is to get those points first.
0:25:09 > 0:25:12Hopefully I have done.
0:25:17 > 0:25:20Mark, I'm going to start with you.
0:25:20 > 0:25:23Your pigeon, beetroot and parfait with orange and ginger.
0:25:23 > 0:25:27I loved the concept. There was a sense of humour there.
0:25:27 > 0:25:30It was fun. Skilful cooking as well.
0:25:32 > 0:25:36But... I think there was far too much pigeon on that plate.
0:25:36 > 0:25:39The beetroot - it could have done
0:25:39 > 0:25:42with a little bit more time in that marinade.
0:25:42 > 0:25:45Overall, the dish certainly needed a bit more seasoning.
0:25:45 > 0:25:49It lacked just that real oomph.
0:25:50 > 0:25:53Adam... Your squab pigeon,
0:25:53 > 0:25:57sweetcorn, Douglas Fir and granola.
0:25:57 > 0:26:00You delivered a great plate of food.
0:26:00 > 0:26:02I have to say it's my kind of food.
0:26:02 > 0:26:07Pigeon and the food it would eat showed a sense of humour.
0:26:07 > 0:26:10Overall, it was great. But...
0:26:12 > 0:26:14That bone in the pigeon breast!
0:26:14 > 0:26:17You wouldn't want to choke the judge, would you?
0:26:17 > 0:26:21- No.- It certainly could have done with a bit more seasoning as well.
0:26:21 > 0:26:26And, the amount of pigeon on that plate was just far too much.
0:26:26 > 0:26:29It really was a main course.
0:26:29 > 0:26:33Tom Aikens... Chicken-Egg, Egg-Chicken?
0:26:33 > 0:26:37The presentation, I think we all agree, was stunning and witty.
0:26:37 > 0:26:40I loved the secret weapon.
0:26:40 > 0:26:43The langoustine was beautifully cooked.
0:26:43 > 0:26:46- But...- Always a but.
0:26:46 > 0:26:50The consomme could have done with a tad more seasoning.
0:26:50 > 0:26:54And I worry there was just too much altogether going on.
0:26:56 > 0:26:59Matt...
0:26:59 > 0:27:01I'm giving you...
0:27:03 > 0:27:06Seven out of ten.
0:27:06 > 0:27:08- Congratulations!- Thank you very much.
0:27:08 > 0:27:10Adam...
0:27:10 > 0:27:16I'm giving you eight out of ten for your dish.
0:27:16 > 0:27:20- Thank you.- Tom Aikens...
0:27:20 > 0:27:23I'm giving you...
0:27:25 > 0:27:28Nine out of ten for your dish.
0:27:28 > 0:27:32- Thank you.- A real masterclass, I have to say.- Thank you.
0:27:32 > 0:27:36Well done! I'm really looking forward to tasting your fish courses.
0:27:36 > 0:27:38- Best of luck.- Thank you.
0:27:39 > 0:27:43To get eight with the problems I had is fantastic.
0:27:45 > 0:27:47Third place! It's a bit of a struggle.
0:27:47 > 0:27:51But there's only two points between myself and Tom.
0:27:51 > 0:27:55Fantastic! It's a good start and that's what I wanted.
0:27:55 > 0:27:57You know, to sort of get ahead of the other two.
0:27:57 > 0:27:59All the chefs competing in the series
0:27:59 > 0:28:03are doing their bit for Comic Relief by taking part in Menu Relief,
0:28:03 > 0:28:06along with hundreds of other restaurants all over the country.
0:28:06 > 0:28:11Go to bbc.co.uk/rednoseday to find out more
0:28:11 > 0:28:14and learn about Red Nose Day 2013.
0:28:14 > 0:28:18Tomorrow, the competition continues, with the fish course.
0:28:18 > 0:28:21And it's the battle of the scallops between Tom and Matt.
0:28:21 > 0:28:25- Matt, what are you doing with your scallops?- I'm cooking mine, Tom.
0:28:25 > 0:28:27- I understand you're not cooking yours?- No.
0:28:27 > 0:28:29But has our youngest contender, Matt,
0:28:29 > 0:28:33- bitten off more than he can chew? - Doesn't smell so good, does it?
0:28:33 > 0:28:35Subtitles by Red Bee Media Ltd