0:00:03 > 0:00:07The country's best chefs are raising a curtain on the finest food
0:00:07 > 0:00:08- in the land...- Wow!
0:00:08 > 0:00:10..to present at a special banquet,
0:00:10 > 0:00:13celebrating 25 years of Red Nose Day,
0:00:13 > 0:00:16at the magnificent Royal Albert Hall.
0:00:16 > 0:00:20The challenge, to create fabulous dishes that are spectacular and fun.
0:00:22 > 0:00:23There's been hilarity...
0:00:25 > 0:00:28..and sometimes despair.
0:00:28 > 0:00:31My breath's been taken away for the first time on Great British Menu.
0:00:31 > 0:00:33Each chef hoping to raise money and a laugh...
0:00:33 > 0:00:35- Ha-ha-ha!- Yeah, I'm laughing.
0:00:35 > 0:00:37..to support Comic Relief.
0:00:38 > 0:00:41This week, fighting to represent Northern Ireland,
0:00:41 > 0:00:43is returning banquet winner Chris Fearon...
0:00:43 > 0:00:44It doesn't throw me at all.
0:00:44 > 0:00:47I don't feel as if I've anything to prove, really.
0:00:47 > 0:00:49..his old boss, experienced chef, Raymond McCardle...
0:00:49 > 0:00:52So, Christopher, let's hope this little piggy goes to market
0:00:52 > 0:00:54and doesn't have to go home.
0:00:54 > 0:00:56Ha-ha-ha!
0:00:56 > 0:00:59..and Northern Ireland's latest rising star, Ian Orr.
0:00:59 > 0:01:01Let's have a soup off!
0:01:01 > 0:01:04Chris entered last year's finals as a previous banquet winner,
0:01:04 > 0:01:07but found the competition too tough to handle.
0:01:07 > 0:01:09It's not good enough, you know, it's not good enough.
0:01:09 > 0:01:12Now he's back and determined to whip up some laughs
0:01:12 > 0:01:14and go home a champion again.
0:01:14 > 0:01:16- So everything is going to plan? - Oui, chef.
0:01:16 > 0:01:18But his old boss is in the kitchen
0:01:18 > 0:01:20and determined to steal the limelight.
0:01:20 > 0:01:23I'll leave the comedy to you, Christopher.
0:01:23 > 0:01:25Hopefully we're not laughing later.
0:01:35 > 0:01:39This year's challenge is to create a performance on a plate.
0:01:39 > 0:01:42Dazzling gastronomic dishes that'll make people smile.
0:01:42 > 0:01:46The chefs have teamed up with some of Britain's best-loved entertainers
0:01:46 > 0:01:49to raise money for Comic Relief.
0:01:49 > 0:01:50Thank you very much.
0:01:51 > 0:01:53Judging the chefs this week
0:01:53 > 0:01:55is one of the veterans of Great British Menu,
0:01:55 > 0:01:59former fish & dessert course champion, Glynn Purnell.
0:01:59 > 0:02:02I've cooked on the Great British Menu twice and the banquet twice,
0:02:02 > 0:02:05which is a fantastic achievement, and the amount of effort and
0:02:05 > 0:02:08ambition you have to get there, I'm hoping these boys have got it today.
0:02:08 > 0:02:10- Hi, guys, how are we? - Hello, Glynn.- Morning.
0:02:10 > 0:02:14- Welcome to the Great British Menu kitchen. Welcome back, Chris. - Thank you.
0:02:14 > 0:02:18- Obviously, last year, you didn't really perform in the final. - That was tough. Tough.
0:02:18 > 0:02:19Ray, your first time.
0:02:19 > 0:02:22Must be difficult for you, cooking against one of your old commis?
0:02:22 > 0:02:24I don't really think about it.
0:02:24 > 0:02:27And Ian, slightly less experienced to these.
0:02:27 > 0:02:29What an experience to be here,
0:02:29 > 0:02:32and I'm just going to keep my head down and just see if I can compete.
0:02:32 > 0:02:36This show's all about producing fantastic food to celebrate
0:02:36 > 0:02:37Comic Relief, so good luck.
0:02:37 > 0:02:38Thanks very much.
0:02:40 > 0:02:43Service! One foie gras, one salmon!
0:02:43 > 0:02:45New to the competition is Raymond McCardle,
0:02:45 > 0:02:49head chef at Restaurant 23 in Warrenpoint, Northern Ireland,
0:02:49 > 0:02:53where he brings modern techniques to his local customers.
0:02:53 > 0:02:54Service!
0:02:54 > 0:02:57As a newcomer, I think I've got what it takes to go all the way.
0:02:57 > 0:03:00I'm very competitive, and I'm very driven.
0:03:00 > 0:03:04You want to go to the top, and you want to compete with the top guys.
0:03:04 > 0:03:05That's what's important to me.
0:03:05 > 0:03:07After this we'll go with scallops and a beef salad.
0:03:07 > 0:03:10He's keen to show what Northern Ireland has got to offer,
0:03:10 > 0:03:13and give his old colleague Chris Fearon a fight he won't forget.
0:03:13 > 0:03:14I just want to win.
0:03:16 > 0:03:18- Morning.- How are you?
0:03:18 > 0:03:20- I'm very good.- Good.
0:03:20 > 0:03:22- Great to be here. - What are you cooking today?
0:03:22 > 0:03:26Black truffle and wild mushroom veloute, topped with a bacon cream.
0:03:26 > 0:03:29It was inspired by a stout.
0:03:29 > 0:03:31So, what sort of mushrooms are you using?
0:03:31 > 0:03:34Paris Browns, and the flat caps, and truffles and some ceps.
0:03:34 > 0:03:36So you've got the bacon foam?
0:03:36 > 0:03:40Yeah, it's a sweet cure bacon, to add a bit of texture.
0:03:40 > 0:03:42Essentially, you're doing a soup.
0:03:42 > 0:03:44- Is that strong enough to kick off a banquet?- Yeah.
0:03:44 > 0:03:46I didn't want to go protein, protein, protein,
0:03:46 > 0:03:48so I thought about the balance of the menu,
0:03:48 > 0:03:51and the presentation is half in the bottle, half in the glass,
0:03:51 > 0:03:54and the bread's going to be served in a wee potato sack.
0:03:54 > 0:03:56- Is it going to make me smile? - I think it is.
0:03:56 > 0:03:59I think it's really Irish, that's important to me.
0:03:59 > 0:04:01So this is Irish on a plate with a big smile?
0:04:01 > 0:04:03"With a big smile" is right.
0:04:03 > 0:04:05- Well, good luck.- Thanks.
0:04:05 > 0:04:08Raymond's hoping his black truffle and wild mushroom veloute,
0:04:08 > 0:04:12served as a glass of stout, will trounce his competition
0:04:12 > 0:04:15and represent his love of fine Irish produce.
0:04:15 > 0:04:18Raymond's up against his old commis chef,
0:04:18 > 0:04:22which is a bit... Well, it's going to be strange in there.
0:04:22 > 0:04:26You imagine if the apprentice beats the master.
0:04:26 > 0:04:29That's going to be a battle to see, and I'm looking forward to that.
0:04:29 > 0:04:31Two lamb, one quail been ordered.
0:04:31 > 0:04:34Next up is a rising star in Northern Ireland, Ian Orr,
0:04:34 > 0:04:36head chef at Browns in Derry.
0:04:38 > 0:04:40Two pea soup, tortellini and a duck.
0:04:40 > 0:04:42ALL: Yes, chef.
0:04:42 > 0:04:45This is the biggest challenge I've ever had to face as a chef.
0:04:45 > 0:04:49I'm honoured to be up against two of the top boys in Northern Ireland.
0:04:49 > 0:04:51He's well on track for a Michelin star,
0:04:51 > 0:04:54with a mention in the recent star guide.
0:04:54 > 0:04:58He's also looking to take the Northern Irish place in the finals.
0:04:58 > 0:05:01Yes, I am going to be under pressure because it's new to me,
0:05:01 > 0:05:04but as a newcomer, I feel I might have the edge to win it.
0:05:06 > 0:05:08- Morning, chef.- How are we? - Not too bad.
0:05:08 > 0:05:11Welcome to the kitchen. What are we cooking for the first course?
0:05:11 > 0:05:13Rabbit in a hat, really. A bit of fun.
0:05:13 > 0:05:16I've got a beautiful bit of rabbit, I'm going to make rabbit bacon.
0:05:16 > 0:05:18I'm going to wrap the bacon round the loin,
0:05:18 > 0:05:21do a little rabbit lollipop.
0:05:21 > 0:05:22Sort of had deja vu, then.
0:05:22 > 0:05:24I'm sure I did rabbit lollipop a few years ago.
0:05:24 > 0:05:26- Did you?- I did, yes.
0:05:26 > 0:05:27So, good luck!
0:05:27 > 0:05:29OK, OK.
0:05:29 > 0:05:32Basically, I'm doing carrot and smoked cheese doughnut.
0:05:32 > 0:05:33Carrot and smoked cheese?
0:05:33 > 0:05:36I'm doing a savoury doughnut with carrots, and I'm just going
0:05:36 > 0:05:40to serve it in a Tommy Cooper hat, like a fez, so that's my fun factor.
0:05:40 > 0:05:42Has it got enough sense of humour, enough personality,
0:05:42 > 0:05:43a smile on the plate?
0:05:43 > 0:05:45I think it does, with the style of cooking that I do,
0:05:45 > 0:05:48I just put a hat on it, so hopefully that's enough to make us laugh.
0:05:48 > 0:05:50- Well, good luck.- Thank you.
0:05:50 > 0:05:52Obviously, you need to crack on.
0:05:52 > 0:05:53Cheers.
0:05:53 > 0:05:55Ian hopes to make a big first impression
0:05:55 > 0:05:59with his Rabbit in a Hat starter, by demonstrating his technical skill
0:05:59 > 0:06:02with elaborate combinations of rabbit and carrot.
0:06:02 > 0:06:04Ian's dish is really complicated.
0:06:04 > 0:06:06It's his first time in the kitchen.
0:06:06 > 0:06:08Has he bitten off more than he can chew?
0:06:08 > 0:06:11Listen up. Express ham, express risotto, two express fish!
0:06:11 > 0:06:14Last but not least is Chris Fearon,
0:06:14 > 0:06:18two-time contender and head chef at Deans at Queens, Belfast.
0:06:18 > 0:06:19On the pass - go, go, go.
0:06:19 > 0:06:21I wouldn't be taking part in this competition
0:06:21 > 0:06:23if I wasn't in it to win it.
0:06:23 > 0:06:24Let's do it, please. Let's do it.
0:06:24 > 0:06:27Comic Relief brief, it really suits me, and I want to do well.
0:06:27 > 0:06:28Bring it on.
0:06:32 > 0:06:34Welcome back to the kitchen. Nervous?
0:06:34 > 0:06:35Oh, yeah. Of course. You have to be.
0:06:35 > 0:06:37So, what are you going to kick off with today?
0:06:37 > 0:06:39I'm going to call it the Piggy Bank.
0:06:39 > 0:06:41Bit of a consomme soup, some chicken,
0:06:41 > 0:06:44and I'm going to put some scallop meat in that as well,
0:06:44 > 0:06:47and some prawns, and then make some dumplings up.
0:06:47 > 0:06:49Some Thai influence is going into it.
0:06:49 > 0:06:51A couple of pork scratchings inside, a bit of apple.
0:06:51 > 0:06:54So it's a Thai-influenced dish?
0:06:54 > 0:06:55Yeah, I suppose it would be, yeah.
0:06:55 > 0:06:58If it's Thai-influenced, are you using fish sauce or anything?
0:06:58 > 0:07:00No. I want to bring a bit of lemon juice in there,
0:07:00 > 0:07:01and a bit of the shiitake.
0:07:01 > 0:07:03So you're confident it's not just a bowl of soup?
0:07:03 > 0:07:05No, it's not just a bowl of soup,
0:07:05 > 0:07:07because you've got a beautiful dumpling there.
0:07:07 > 0:07:09What do you think about the two soups?
0:07:09 > 0:07:12Mine's very clean flavours. There seems to be a lot going on there.
0:07:13 > 0:07:15It's interesting to see two soups on the pass.
0:07:15 > 0:07:19I've never seen a soup go through, so, obviously, good luck,
0:07:19 > 0:07:22enjoy cooking, have a smile, but let's have some serious food as well.
0:07:22 > 0:07:24- Good luck, guys.- Thank you.
0:07:24 > 0:07:26Chris is relying on his Piggy Bank to raise a smile,
0:07:26 > 0:07:30and his Thai-inspired soup, with delicately flavoured
0:07:30 > 0:07:33pork and shellfish dumplings, to deliver on taste.
0:07:33 > 0:07:36This dish sounds really simple but it needs to be like amber,
0:07:36 > 0:07:39It needs to be like liquid gold to really shout out
0:07:39 > 0:07:40and really score high on the marks.
0:07:40 > 0:07:42Is that soup going to be strong enough?
0:07:42 > 0:07:45Is it going to have that Thai flavour that he's looking for?
0:07:51 > 0:07:55So, Chris, pressure's on. Glynn said you didn't really perform last year.
0:07:55 > 0:07:57Yeah, it was tough last year.
0:07:57 > 0:07:59Sure everybody's feeling the pressure today, you know?
0:07:59 > 0:08:02It's a tough environment to be in. It doesn't throw me at all.
0:08:02 > 0:08:04I don't feel as if I have anything to prove, really.
0:08:04 > 0:08:06- Nothing to prove?- No.
0:08:06 > 0:08:07Interesting.
0:08:08 > 0:08:11Me and Ray are both doing soups, both very different.
0:08:11 > 0:08:13Ray's soup, he's gone very arty with it.
0:08:13 > 0:08:16It's not all about local produce this year.
0:08:16 > 0:08:18It's about doing fun food that tastes good. Is it fun enough?
0:08:18 > 0:08:19I don't think it is.
0:08:19 > 0:08:23So, Christopher, you're doing Asian flavours with your soup?
0:08:23 > 0:08:25Yeah.
0:08:25 > 0:08:27Do you like Asian food?
0:08:27 > 0:08:29I do, but you know, an Irishman can't cook Asian food.
0:08:29 > 0:08:32Chickens, prawns, scallops, broccoli, mushrooms.
0:08:32 > 0:08:33Earthy flavours.
0:08:33 > 0:08:35You've got broccoli, you've got mushrooms,
0:08:35 > 0:08:37and then apples for a bit of acidity.
0:08:37 > 0:08:38It's not rocket science, you know.
0:08:38 > 0:08:41No, but I suppose the more you add to something, the more a risk it is.
0:08:41 > 0:08:46- Then again, if you don't take the risk, you don't win. - Correctamundo.
0:08:46 > 0:08:47Correctamundo.
0:08:47 > 0:08:50You've got to watch that your seafood doesn't overcook, as well.
0:08:50 > 0:08:53I'm really relying on the soup to cook to the seafood.
0:08:53 > 0:08:56Brought the langoustines so they're almost half-cooked.
0:08:56 > 0:08:58- So you're just heating them through?- That's correct.
0:08:58 > 0:09:03Chris's starter is either going to be amazing or not.
0:09:03 > 0:09:06There's a complexity of flavours there,
0:09:06 > 0:09:08so I wish him the best with that.
0:09:10 > 0:09:12- How are we, Chris?- Good.
0:09:12 > 0:09:13What stage are we at now?
0:09:13 > 0:09:16I've got the consomme on, just letting that fuse the flavours.
0:09:16 > 0:09:19I've got the mix on here, and just playing about with the seasoning.
0:09:19 > 0:09:21I've got my crackling in the oven, got my langos prepped,
0:09:21 > 0:09:23working on the garnish now for the soup,
0:09:23 > 0:09:26and then after that I'm going to start building the dumplings.
0:09:26 > 0:09:28Are you happy you're getting the right balance of flavours?
0:09:28 > 0:09:31At the minute, the consomme is at a stage where I'm putting
0:09:31 > 0:09:33things into that, and bits and pieces at a time.
0:09:33 > 0:09:35How about the dumpling mix? Not too rubbery?
0:09:35 > 0:09:37I've fired a couple of sample bits, just playing about with
0:09:37 > 0:09:40the seasoning, making sure there's enough lemon.
0:09:40 > 0:09:41Everything's going to plan?
0:09:41 > 0:09:43So the ex-champion is going to plan?
0:09:43 > 0:09:45Oui, chef.
0:09:45 > 0:09:47I'll leave you to it, then, yeah?
0:09:47 > 0:09:50I'm hoping the dumpling's going to be really soft.
0:09:50 > 0:09:53If it's like rubber, I'll peel it off and I'll wear it on my nose.
0:09:53 > 0:09:55I don't know whether he gets it or not. Maybe it's too simple.
0:09:55 > 0:09:56Time will tell.
0:09:59 > 0:10:00Service!
0:10:00 > 0:10:02Chris Fearon has returned to Great British Menu,
0:10:02 > 0:10:04hoping he will be lucky this time.
0:10:04 > 0:10:06Third year now I'm doing the Great British Menu.
0:10:06 > 0:10:08This year, I'm up against two new guys.
0:10:08 > 0:10:10The first year I did it, I was new and I did really well,
0:10:10 > 0:10:13so I'm not going to underestimate these two guys.
0:10:13 > 0:10:15I'm sure once we get in the kitchen there will be a bit of fireworks.
0:10:15 > 0:10:18Just to make sure he's heading in the right direction,
0:10:18 > 0:10:22he invites his best friend Marty to taste his seafood dumplings.
0:10:22 > 0:10:23I think this is almost ready.
0:10:23 > 0:10:25Last year was a bit out of your comfort zone, Chris,
0:10:25 > 0:10:28but I think this one has got you written all over it.
0:10:28 > 0:10:30I did struggle last year, and this brief doesn't suit me,
0:10:30 > 0:10:32but maybe that's an added bit of pressure,
0:10:32 > 0:10:34because I know it suits me, I really want to try a bit more,
0:10:34 > 0:10:36- therefore there is more pressure on me.- Yeah.
0:10:36 > 0:10:39To succeed, you know, so... I'll relish it.
0:10:39 > 0:10:41Third year, I've got a bit of experience
0:10:41 > 0:10:42and I want to give it my all.
0:10:44 > 0:10:45You go first, chief.
0:10:47 > 0:10:48What do you think? Does it taste all right?
0:10:48 > 0:10:50The lime gives it a bit of freshness.
0:10:50 > 0:10:52With the coriander. It's very, very good, Chris.
0:10:52 > 0:10:55I think Marty picked up on the fact that last year the confidence
0:10:55 > 0:10:58was down, but I think that was a big learning curve for me,
0:10:58 > 0:11:00and I'm going to go in this year much more positive,
0:11:00 > 0:11:01and I'm going to smash it.
0:11:01 > 0:11:04Back in the kitchen,
0:11:04 > 0:11:08new boy Ian is questioning his two competitors on their choice of soup.
0:11:08 > 0:11:09So, lads, Glynn's kind of saying,
0:11:09 > 0:11:11is the soup good enough for the banquet?
0:11:11 > 0:11:14Soup's never been a starter course for the banquet.
0:11:14 > 0:11:16Is that something that you are aiming to get in?
0:11:16 > 0:11:17I think there's a first time for everything.
0:11:17 > 0:11:19- Wouldn't you say so, Ray? - Yeah.
0:11:19 > 0:11:21- Is the soup too easy? - It's all about the flavour.
0:11:21 > 0:11:24I have to say, Ray, I'm definitely looking forward to tasting yours.
0:11:24 > 0:11:26- It sounds great.- Yeah.
0:11:26 > 0:11:29You not looking forward to tasting mine?
0:11:29 > 0:11:31I wouldn't want to be in Chris's shoes right now.
0:11:31 > 0:11:32He's under a lot of pressure.
0:11:32 > 0:11:34He's got one course at a banquet before,
0:11:34 > 0:11:37so obviously he's definitely feeling it.
0:11:37 > 0:11:40Experienced chef Raymond has opted for simplicity.
0:11:40 > 0:11:42His wheaten bread mix is almost ready,
0:11:42 > 0:11:46and his mushroom and truffle soup is starting to take shape.
0:11:46 > 0:11:48Hi, Ray, how are we getting on? You've got your consomme on?
0:11:48 > 0:11:50I've added the truffle juice.
0:11:50 > 0:11:55I used 500g of mushroom stock, and then 50ml of truffle juice.
0:11:55 > 0:11:58Are you happy that it's nice and clear, and you've got those flavours?
0:11:58 > 0:12:00Yeah, the truffle's there in the background.
0:12:00 > 0:12:02It's not in your face, and when you drink it,
0:12:02 > 0:12:04you get the mushroom, then you get the truffle at the end.
0:12:04 > 0:12:08It's more gastronomic than, you know, a crazy hit at the start.
0:12:08 > 0:12:10- Feeling the pressure? - A little bit.
0:12:10 > 0:12:11Good. It shouldn't be easy.
0:12:11 > 0:12:14I've done it before, and look at my grey hair and bald patch.
0:12:14 > 0:12:16Yeah, I've got plenty of grey hair!
0:12:16 > 0:12:18I would hate to go against someone that I'd trained to cook.
0:12:18 > 0:12:21You taught them everything, that's one of the things, but also the
0:12:21 > 0:12:25pressure that you have to turn out as the master must be immense.
0:12:28 > 0:12:31The inspiration for Ray's dishes comes from the produce
0:12:31 > 0:12:33and landscape of Ireland.
0:12:33 > 0:12:35In his busy waterfront restaurant,
0:12:35 > 0:12:38he's always looking for new ways to impress with food.
0:12:38 > 0:12:41OK, table 14, service, please!
0:12:41 > 0:12:43When I found out about Comic Relief Great British Menu,
0:12:43 > 0:12:44I was so excited.
0:12:44 > 0:12:49I think it's the best competition for professional chefs in the UK,
0:12:49 > 0:12:52and it pushes you to do something a bit more innovative
0:12:52 > 0:12:55and original, and it's a big challenge.
0:12:55 > 0:12:58Wanting a second opinion on his starter,
0:12:58 > 0:13:00Raymond recruits his niece and son to taste it.
0:13:00 > 0:13:02Hi, Dad.
0:13:02 > 0:13:03Ladies first.
0:13:03 > 0:13:04Thank you.
0:13:04 > 0:13:06I want you to try my starter.
0:13:08 > 0:13:11- That's lovely flavours in that. - Yeah.
0:13:11 > 0:13:13- What would you give me out of ten, Ross?- An eight.
0:13:13 > 0:13:15An eight? That's good.
0:13:15 > 0:13:17Emma, what would you give me? A seven?
0:13:17 > 0:13:19Ten.
0:13:19 > 0:13:21Oh, a ten! Oh, yeah.
0:13:21 > 0:13:23Favourite uncle.
0:13:23 > 0:13:25I think my uncle could win this dish.
0:13:25 > 0:13:26I love the flavours.
0:13:26 > 0:13:28They were very strong, but I think the judges will like them.
0:13:28 > 0:13:31So I'm going to get a ten and an eight?
0:13:31 > 0:13:33I'd settle for that, be happy with that,
0:13:33 > 0:13:34a ten or an eight.
0:13:41 > 0:13:45In the kitchen, ambitious new boy Ian is nervous
0:13:45 > 0:13:47about his complex rabbit and carrot dish.
0:13:49 > 0:13:51I am just a bit worried about these rabbit lollipops.
0:13:51 > 0:13:53You know, Chris, I have to say,
0:13:53 > 0:13:54I didn't know Glynn had done that before.
0:13:54 > 0:13:57It's up to you. You've got to put your own stamp on it.
0:13:57 > 0:13:58Yours'll be completely different.
0:13:58 > 0:14:00As long as it tastes and looks good, don't worry.
0:14:00 > 0:14:03Boys, maybe I should have done the easy route and done a soup.
0:14:03 > 0:14:05I think we should have done three soups.
0:14:05 > 0:14:07I could change it, maybe rabbit and carrot soup.
0:14:07 > 0:14:08It's not too late to change.
0:14:08 > 0:14:10We could have a soup-off.
0:14:10 > 0:14:11Let's have a soup-off.
0:14:11 > 0:14:12Yeah, stick in the thermo.
0:14:13 > 0:14:16The first ever thing I turned out on the Great British Menu -
0:14:16 > 0:14:18rabbit trifle with rabbit lollipops.
0:14:18 > 0:14:20- And you want that? - I want that, but not with that dish.
0:14:20 > 0:14:22Well, hopefully I can be like you.
0:14:22 > 0:14:23Take it as an omen!
0:14:23 > 0:14:26Are you enjoying your first course on the Great British Menu?
0:14:26 > 0:14:29Well, I wish I'd done a soup like the two boys to keep it simple!
0:14:29 > 0:14:32Rabbit's a very, very delicate meat.
0:14:32 > 0:14:34Cheese, bacon, you're going to have to be really delicate with
0:14:34 > 0:14:35those flavours.
0:14:35 > 0:14:38There's lots of flavours, but hopefully it will all work.
0:14:38 > 0:14:39OK, well, good luck.
0:14:39 > 0:14:42That's put the nerves right up me, I have to say,
0:14:42 > 0:14:44but hopefully he'll enjoy it, you know.
0:14:48 > 0:14:50Ian Oar is an award-winning chef
0:14:50 > 0:14:54in Northern Ireland and is striving for Michelin star success.
0:14:54 > 0:14:58He cooks simple, tasty food, but he's pushing himself on this year's
0:14:58 > 0:15:02Great British Menu to create fun and technically clever dishes.
0:15:02 > 0:15:05I feel different because I've been up here in the north-west,
0:15:05 > 0:15:07no-one knows who I am,
0:15:07 > 0:15:10so I feel that my style of cooking is very simple,
0:15:10 > 0:15:12but when I mean simple, it's cooked to perfection,
0:15:12 > 0:15:16and I feel that my food will stand up to any chef's.
0:15:16 > 0:15:18As a first timer in the competition,
0:15:18 > 0:15:20Ian wants some feedback on his starter,
0:15:20 > 0:15:23so his dad, Billy, and wife, Jennifer, are his guinea pigs.
0:15:23 > 0:15:24Smells delicious.
0:15:24 > 0:15:26It does. It smells really good.
0:15:26 > 0:15:28My rabbit mayo. Lovely carrot gel.
0:15:34 > 0:15:35Yeah, it's beautiful.
0:15:36 > 0:15:38Those two flavours work very well.
0:15:38 > 0:15:40- They do. It's lovely. - Very good, excellent.
0:15:40 > 0:15:44He's worked so hard to bring his cooking up to where it is
0:15:44 > 0:15:47at the moment, so he's in with a good shot.
0:15:47 > 0:15:48Do you like that, Oliver?
0:15:48 > 0:15:51My son, Oliver, is just an amazing little kid.
0:15:51 > 0:15:54I would be so proud if I won this for him.
0:15:54 > 0:15:56Maybe someday I'll win the Great British Menu,
0:15:56 > 0:15:59he might be the little chef to get the Michelin star in the family,
0:15:59 > 0:16:02but if I won the Great British Menu, I would be so proud.
0:16:04 > 0:16:08Back in the kitchen, experienced chef Raymond is questioning Chris
0:16:08 > 0:16:12about the pork scratchings that accompany his Thai-style soup.
0:16:13 > 0:16:18Yeah, so scratchings taste like them crisps, bacon fries.
0:16:18 > 0:16:19Is that what you were looking for?
0:16:19 > 0:16:22I've got bacon salt to add a bit of smoky bacon flavour into it.
0:16:22 > 0:16:25- Is there bacon fries in it? - In what?- In the salt?
0:16:25 > 0:16:26Bacon fries?
0:16:27 > 0:16:30So, Christopher, let's hope this little piggy goes to market,
0:16:30 > 0:16:32and doesn't have to go home.
0:16:32 > 0:16:34Not a good look for you, Raymond.
0:16:34 > 0:16:37It's quite scary when you try to be funny. It frightens me.
0:16:37 > 0:16:39I'll leave the comedy to you, Christopher, will I?
0:16:39 > 0:16:42Hopefully we're not laughing later.
0:16:42 > 0:16:43For me, there's a crazy amount going on.
0:16:43 > 0:16:46There's bacon, there's pork, there's lemongrass,
0:16:46 > 0:16:49there's mushrooms. That's going to be his challenge,
0:16:49 > 0:16:53to get that complexity of flavours to work together.
0:16:53 > 0:16:57It's plating-up time, and first to the pass is former champion, Chris.
0:16:57 > 0:17:00He places his quirky piggy banks on the pass.
0:17:00 > 0:17:02Then seasons his pork scratchings with his bacon salt
0:17:02 > 0:17:04and puts them in sackcloth bags.
0:17:10 > 0:17:14Adds his mushrooms, his Thai-style soup goes in, and he finishes
0:17:14 > 0:17:17with a char-grilled scallop, a langoustine tail
0:17:17 > 0:17:19and a steamed dumpling.
0:17:24 > 0:17:25So, happy with that?
0:17:25 > 0:17:28It's hard to make sure everything's the right temperature,
0:17:28 > 0:17:30coming in at the same time, especially when you're pouring
0:17:30 > 0:17:33hot soup over some cold elements, but I'm happy with that.
0:17:33 > 0:17:35There's nothing that I wasn't happy with.
0:17:35 > 0:17:38- We'll find out when we get there. - Thank you, cheers.
0:17:41 > 0:17:43Let's just try the dumpling.
0:17:43 > 0:17:46How do you find the dumpling, Ray?
0:17:46 > 0:17:47I think there's too many elements in it.
0:17:47 > 0:17:49I don't think it needs it, does it?
0:17:49 > 0:17:52I wouldn't put pork, chicken, scallop, prawn.
0:17:52 > 0:17:53For me, that's a bit bananas.
0:17:53 > 0:17:55As soon as you get them, they're like rubber balls,
0:17:55 > 0:17:58but the broth is so light, I just wanted them in the middle.
0:17:58 > 0:18:00I wouldn't put a whole scallop in a soup.
0:18:00 > 0:18:03I would slice it really thin like ceviche, and let the stock poach it.
0:18:03 > 0:18:05You served the whole scallop. Any reason why?
0:18:05 > 0:18:07I wanted to serve it whole so there would be more chance
0:18:07 > 0:18:10of the scallop staying nice and moist in the middle.
0:18:10 > 0:18:11How do you find the broth, Ray?
0:18:11 > 0:18:13That's the main element which it is, the stock,
0:18:13 > 0:18:16- I would have reduced it quite a bit more.- You're right.
0:18:16 > 0:18:19- Are you happy with the seasoning? - I didn't want to make it too salty.
0:18:19 > 0:18:21Plus these cracklings can be quite salty, too,
0:18:21 > 0:18:23so I didn't want the whole thing just to taste of salt.
0:18:23 > 0:18:26Glynn picked up at the start, he was saying, "Are you using fish sauce?"
0:18:26 > 0:18:28- I would've put a bit of fish sauce in.- Chris isn't.
0:18:28 > 0:18:30It would have added a wee bit of sourness to that,
0:18:30 > 0:18:32because it's a bit confused.
0:18:32 > 0:18:35It's like French broth with Asian influence.
0:18:35 > 0:18:37So you've called this a Thai broth.
0:18:37 > 0:18:39Have you achieved enough of that Thai flavour in there?
0:18:39 > 0:18:43I'm not going to sit and lie to you to your face and say it's perfect.
0:18:43 > 0:18:45It's far from perfect. It needs a little bit of work here and there.
0:18:45 > 0:18:47Are you intimidated by this, Ray?
0:18:47 > 0:18:49I like his whole slant on the presentation,
0:18:49 > 0:18:52it's a bit wacky and a bit mad, but I'm not intimidated by the cooking.
0:18:52 > 0:18:53Yeah.
0:18:53 > 0:18:57Do you think the dish is hitting that brief with the Comic Relief?
0:18:57 > 0:18:59There's a piggy bank, there's a bit of pork in the,
0:18:59 > 0:19:02you know, it comes apart. I can see the fun element to it.
0:19:02 > 0:19:04That's what's great about the competition.
0:19:04 > 0:19:07- It's reading the brief, it's written the same for everybody.- Yeah.
0:19:07 > 0:19:08- But it's how you take that. - How you take it.
0:19:08 > 0:19:10You can cook the most amazing food in the world,
0:19:10 > 0:19:13but if it doesn't have the brief, you're going home.
0:19:13 > 0:19:16I don't really know how that went.
0:19:17 > 0:19:19I'm happy with what I did.
0:19:19 > 0:19:20Like I said to Glynn,
0:19:20 > 0:19:23it wasn't one million miles away from what I practised back at home.
0:19:25 > 0:19:27Chris's former boss Raymond is up next.
0:19:27 > 0:19:31Will his twist on an Irish stout win the battle of the soups?
0:19:31 > 0:19:35How are you doing Ray? What stage are we at now?
0:19:35 > 0:19:38Soup in glass, foam on, bacon, wee topping bacon, grated truffle.
0:19:38 > 0:19:40Foam, how is that, the consistency?
0:19:40 > 0:19:43I don't want it too thick or too light. I want it aerated.
0:19:43 > 0:19:45- Are you ready to go? - Yeah, I'm ready to go.
0:19:46 > 0:19:49First, Raymond fills his glasses with the black truffle
0:19:49 > 0:19:51and mushroom veloute.
0:19:51 > 0:19:53He adds the bacon foam on top,
0:19:53 > 0:19:56places the wheaten bread on his serving dish,
0:19:56 > 0:20:00and serves the remaining soup in specially-made stout bottles.
0:20:00 > 0:20:04Finally, he seasons the foam with a crumble of bacon and wild rice.
0:20:07 > 0:20:08First dish, Great British Menu.
0:20:08 > 0:20:11Stout, wheaten, served on the Giant's Causeway.
0:20:11 > 0:20:13For me, is it going to be a joke,
0:20:13 > 0:20:14or is it going to be a culinary explosion?
0:20:14 > 0:20:16Hopefully you get a bit of both.
0:20:16 > 0:20:19It fits the gastronomic bill and comical, yes, with the beer.
0:20:19 > 0:20:21This joke's not going to go flat, then?
0:20:21 > 0:20:23No!
0:20:23 > 0:20:24Come on, let's have a taste.
0:20:30 > 0:20:32It looks like you've got a really good head on that stout of yours.
0:20:32 > 0:20:34- Happy?- Yeah, I'm very happy.
0:20:39 > 0:20:42Are you happy you've got enough bacon flavour in there?
0:20:42 > 0:20:44The truffle is going to take over a wee bit.
0:20:44 > 0:20:45You get the bacon on your nose straight off.
0:20:45 > 0:20:47To be perfectly honest with you,
0:20:47 > 0:20:50I think the bacon gets lost a little bit.
0:20:50 > 0:20:52You can really taste the truffle.
0:20:52 > 0:20:56Although it looks like a light dish, it is actually quite rich.
0:20:56 > 0:20:58There's a lot of truffle and mushroom going on there,
0:20:58 > 0:21:00- but when you taste the foam, you get the bacon.- Yeah.
0:21:00 > 0:21:02For me, it's very strong on truffle.
0:21:02 > 0:21:04So, we've got the bread. It's quite soft in the middle.
0:21:04 > 0:21:06Is that why you wouldn't serve butter?
0:21:06 > 0:21:10Yeah. I also didn't want it to clash with the head of the soup.
0:21:10 > 0:21:11Quite a moist wheaten bread.
0:21:11 > 0:21:13I was a bit worried about it, I thought,
0:21:13 > 0:21:15"Does it need a bit of butter with that?"
0:21:15 > 0:21:16- No, definitely doesn't. - It doesn't.
0:21:16 > 0:21:20Will it put a smile on your face when it hits the table?
0:21:20 > 0:21:23Yeah, I think between the potato sack, the looking like stout,
0:21:23 > 0:21:25I think it's got the humour without going over the top
0:21:25 > 0:21:27and being outrageous.
0:21:27 > 0:21:29In terms of comedy value, I think he's nailed it with
0:21:29 > 0:21:32a bottle of beer, and the take on the stout for what it looks like.
0:21:32 > 0:21:33Definitely.
0:21:33 > 0:21:37You've tasted both soups. Which one do you think has won in the soup war?
0:21:37 > 0:21:39Definitely the bacon and truffle for me.
0:21:39 > 0:21:43Well, I've tasted two, and my cards are close to my chest, so good luck.
0:21:43 > 0:21:45- See you on the other side. - Thank you.
0:21:45 > 0:21:47Chris, are you threatened by this soup?
0:21:47 > 0:21:50I am threatened by it, but you need to be threatened by everybody,
0:21:50 > 0:21:51you know.
0:21:52 > 0:21:54That was a tough one.
0:21:54 > 0:21:59I think he liked it. He's a very intelligent chef.
0:22:00 > 0:22:04I think he liked the flavours, they were uncomplicated -
0:22:04 > 0:22:07bacon, truffle and sweetbread.
0:22:07 > 0:22:09Last to the pass is new boy Ian,
0:22:09 > 0:22:10with his complex rabbit and carrot dish.
0:22:10 > 0:22:13What's it been like working together in the kitchen again, boys?
0:22:13 > 0:22:17Oh, it's great, just like old times. Isn't that right, big boy?
0:22:17 > 0:22:20- The master and the apprentice. - I wouldn't go that far.
0:22:20 > 0:22:21This competition is a different animal
0:22:21 > 0:22:23to working in your kitchen back home.
0:22:23 > 0:22:25You just have to get on with it and work together
0:22:25 > 0:22:27and let bygones be bygones.
0:22:27 > 0:22:31Ian plates up his carrot and ginger gel and rabbit mayonnaise,
0:22:31 > 0:22:34gets the loins and rabbit lollipops from the oven...
0:22:34 > 0:22:36Oh, sorry, mate.
0:22:36 > 0:22:39..adds his smoked cheese and carrot doughnut,
0:22:39 > 0:22:42the carrot spaghetti and rabbit lollipops...
0:22:43 > 0:22:47..slices the loin and finally adds the pickled carrots.
0:22:47 > 0:22:50I nearly forgot my pickle. Look, I'm shaking.
0:22:50 > 0:22:51Brilliant timing.
0:22:51 > 0:22:52It's not timing, it's just nerves.
0:22:52 > 0:22:54So for me, lads, I just think that's fun,
0:22:54 > 0:22:58the fez on the beautiful plate.
0:22:58 > 0:23:00And I have everything there. Still shaking.
0:23:03 > 0:23:05Don't you have to say something?
0:23:05 > 0:23:06"Just like that!"
0:23:06 > 0:23:08I just think...
0:23:08 > 0:23:10And basically, if we want, we can put it on, you know,
0:23:10 > 0:23:13you can imagine 100 people eating that.
0:23:13 > 0:23:14First time on the pass.
0:23:14 > 0:23:18I definitely didn't make it simple by doing a soup. Only joking, boys!
0:23:18 > 0:23:19I'm still shaking.
0:23:19 > 0:23:22Let's taste it. We haven't finished yet, we've only just started.
0:23:22 > 0:23:23Let's go.
0:23:28 > 0:23:30So let's have a look at the cooking degree on the rabbit.
0:23:30 > 0:23:33It was slightly over. Maybe a wee bit.
0:23:33 > 0:23:36I think it's done enough though, for me.
0:23:36 > 0:23:3830 seconds for rabbit is a lifetime.
0:23:39 > 0:23:41What about the rabbit lollipop?
0:23:41 > 0:23:43It's still moist, which is good.
0:23:44 > 0:23:46Let's try the bacon.
0:23:46 > 0:23:47And the bacon?
0:23:47 > 0:23:50Just another fun element for it, you know, wrapped in bacon.
0:23:50 > 0:23:53Bit of work went into that, you know, pressing it, flavour.
0:23:53 > 0:23:54It's tasty, isn't it?
0:23:54 > 0:23:57I thought it would have been a bit crisper, though.
0:23:57 > 0:23:59Inside the doughnut should be quite gooey, yeah?
0:23:59 > 0:24:02Yeah, supposed to be, enough cheese in there.
0:24:04 > 0:24:06That was a totally different contrast of flavour there
0:24:06 > 0:24:08with the cheese in there.
0:24:08 > 0:24:10This is just a carrot spaghetti,
0:24:10 > 0:24:13so I just tossed it through butter, little bit of tarragon.
0:24:15 > 0:24:18Rabbit is such a delicate flavour and can be on a par with
0:24:18 > 0:24:19so many different elements.
0:24:19 > 0:24:21That's where I thought the cheese came in.
0:24:21 > 0:24:24I thought it was totally abstract to the rest of it,
0:24:24 > 0:24:26because everything started to eat the same.
0:24:26 > 0:24:28There's a lot of flavours. Are you happy with the balance?
0:24:28 > 0:24:31I think it's a nice dish, you know.
0:24:31 > 0:24:34In terms of the comedy value of the whole thing, the fun element,
0:24:34 > 0:24:38the wittiness of the whole thing, this is probably not enough.
0:24:38 > 0:24:42The banquet, someone puts it on, just on top of your head, like that.
0:24:42 > 0:24:44Straight up. You know, it's a bit of fun.
0:24:44 > 0:24:47But you can imagine 100 people, the white plate
0:24:47 > 0:24:50and the red for Red Nose Day, as well.
0:24:50 > 0:24:51And is that funny?
0:24:53 > 0:24:56- Well, big man, how did that go? - That was tough, lads, I have to say.
0:24:56 > 0:24:59- He's hard to read, Glynn, isn't he? - Definitely hard.
0:24:59 > 0:25:02Both of you guys, first year here, I think you put up two really,
0:25:02 > 0:25:05really good plates of food, and, you know, my third time here,
0:25:05 > 0:25:06never gets easier.
0:25:06 > 0:25:08Are you nervous about the judging?
0:25:08 > 0:25:10Oh, yeah, definitely. Definitely.
0:25:10 > 0:25:13Three more courses to go. It's anybody's.
0:25:13 > 0:25:14Well, that's it.
0:25:29 > 0:25:30Hi, guys.
0:25:32 > 0:25:36Christopher, let's talk about your Piggy Bank. I loved the presentation,
0:25:36 > 0:25:38thought it was lots of fun.
0:25:39 > 0:25:44It was quite a refreshing dish, and I did like the texture of the dumpling.
0:25:44 > 0:25:45But...
0:25:47 > 0:25:50..the broth was under-seasoned, and also, either more Thai flavours
0:25:50 > 0:25:54or don't call it a Thai soup, so for me, that was either/or.
0:25:54 > 0:25:59I thought the presentation overswang the flavour of the broth.
0:25:59 > 0:26:01But still very refreshing.
0:26:01 > 0:26:02Raymond.
0:26:04 > 0:26:06Your black truffle mushroom veloute.
0:26:07 > 0:26:10I like the rich flavour of truffle, I thought the mushroom,
0:26:10 > 0:26:12that came through as well.
0:26:12 > 0:26:14I enjoyed the soft sweetness of the bread.
0:26:14 > 0:26:16But...
0:26:18 > 0:26:20..although the cream sat really well, for me,
0:26:20 > 0:26:22it didn't have enough bacon flavour.
0:26:23 > 0:26:27The truffle just overplayed that too much for me.
0:26:27 > 0:26:28Ian.
0:26:30 > 0:26:33For your loin of rabbit, rabbit lollipop and doughnuts.
0:26:33 > 0:26:37- The rabbit lollipop was nice, but weren't as good as mine.- OK.
0:26:37 > 0:26:39The flavour of the rabbit did come through,
0:26:39 > 0:26:42but the rabbit loin was overcooked.
0:26:44 > 0:26:46You had the smoked cheese.
0:26:46 > 0:26:49I didn't think you had enough on there to actually say it's on there.
0:26:49 > 0:26:52And also, there was a little bit too much carrot on the plate.
0:26:54 > 0:26:56So, chefs, the most difficult part for me
0:26:56 > 0:26:57is obviously delivering the scores.
0:26:59 > 0:27:00Chris, for your Piggy Bank...
0:27:03 > 0:27:04..the score I'll give that is...
0:27:08 > 0:27:09..a six.
0:27:12 > 0:27:13Raymond.
0:27:15 > 0:27:17For your veloute,
0:27:17 > 0:27:18I've marked that...
0:27:21 > 0:27:22..a seven.
0:27:24 > 0:27:25And Ian,
0:27:25 > 0:27:27your rabbit dish...
0:27:28 > 0:27:30..I've given that...
0:27:32 > 0:27:33..a six.
0:27:35 > 0:27:38Very, very tight, but can only mean one thing.
0:27:38 > 0:27:42We're in for one hell of a scrap. So, guys, bring on the fish.
0:27:46 > 0:27:48I didn't expect the scores to be so low.
0:27:48 > 0:27:49I'm definitely happy with six,
0:27:49 > 0:27:51definitely confident going into the second round.
0:27:51 > 0:27:54I thought it was going to kick in around five or six, mid-table.
0:27:54 > 0:27:56But seven's fantastic.
0:27:56 > 0:27:58He's expecting a really high standard of food,
0:27:58 > 0:28:00and we just have to rise to the challenge now.
0:28:00 > 0:28:04All the chefs competing in the series are doing their bit
0:28:04 > 0:28:06for Comic Relief, by taking part in Menu Relief,
0:28:06 > 0:28:10along with hundreds of other restaurants all over the country.
0:28:10 > 0:28:12Go to...
0:28:14 > 0:28:16..to find out how to join in the fun too.
0:28:17 > 0:28:19Tomorrow it's the fish course,
0:28:19 > 0:28:22and rivalry between Chris and Ray escalates.
0:28:22 > 0:28:24- Do you think you're going to drown today?- No.
0:28:24 > 0:28:27- I'm not cocky.- I like it.
0:28:27 > 0:28:28But who will be the victor?
0:28:30 > 0:28:31Keep it straight, mate.
0:28:31 > 0:28:33- Untie- BLEEP- thing!
0:28:54 > 0:28:57Subtitles by Red Bee Media