London and South East Main Great British Menu

This week on Great British Menu,

three of London and the South East's most innovative chefs.

Seasoned pro, Adam Byatt...

He's got a strong dish, there. It's a good plate of food.

But this one's better.

..his one-time sous-chef and talented newcomer, Tom Sellers...

Boom!

That's better than yesterday.

..and returning contender, Adam Simmonds...

-AS LANCE CORPORAL JONES:

-Don't panic, Mr Mainwaring.

..are battling it out for the honour to cook at a banquet

commemorating the heroes of World War II,

and the 70th anniversary of D-Day,

at London's awe-inspiring St Paul's Cathedral.

Yesterday's fish course saw Adam Simmonds nail the brief yet again...

I'm going to give you...

nine.

..unlike his rival, Adam Byatt, who failed to tell a story on a plate...

I think the veterans would have no idea that it was cooked in sand.

..and first-timer Tom,

who disappointed with another overly-complex dish.

It's meant to be this colour.

Are you sure about that?

Today, the pressure is on Tom,

who has to produce a winning dish to stay in the competition.

-Why the

-BLEEP

-did I choose to do this?

The challenge this year is to pay homage

to those who fought on the beaches of Normandy

70 years ago on D-Day.

The chefs must produce patriotic dishes

that summon up wartime nostalgia.

-Wow.

-That is incredible.

Hi, I'm Kevin, I'm the Chief Yeoman.

They've been inspired by the people

and places that played an integral part in the Second World War.

This is where Churchill would have met with his war cabinet

when the bombs were dropping.

You're walking almost in the footsteps of Churchill himself.

Judging them this week is Great British Menu's most successful chef,

three-time winner, Richard Corrigan.

Historically, the main course

has always been the biggest part of the banquet,

so I'm expecting some great food today from those three chefs.

I'm expecting to see one of those dishes on that banquet.

So, big day, guys, eh?

I need to be winning this course between the three of us,

simple as that.

You know, I'm going to go out there and give it everything.

For me, my portion size is bigger on this one.

I should hope so, Adam.

-It's your flippin' main course, mate.

-Cos it's not a canape now.

If you keep getting nines for canapes...

-That's not bad.

-..do another canape.

Determined newcomer, Tom Sellers, is first up.

After losing points for over-complicating his starter

and fish dishes,

for his main, he's adopting the less-is-more approach

advised by veteran Richard.

I feel I've failed a little bit as a cook.

I'll come back stronger, I'll get the scores I feel I deserve.

What's the name of your dish?

So, it's called Homing Pigeon.

Basically the inspiration behind this dish

is that the troops used to use homing pigeons

to send coded messages.

And I'm going to cook it in a classical way, really.

Essentially, I'm going to make a pot-au-feu.

-Chicken in a pot with broth.

-Yeah, with the pigeon.

It's using everything that the bird has to offer,

we're going to use the offal as well, even the hearts.

Really want to give the troops a good feed.

So, I'm going to roast the whole crown, serve the breast,

confit leg wrapped in potato.

Going to make a pigeon consomme from the bones.

And then I'm going to make a mash potato

and then just some lovely vegetables in there,

so King Edward cabbage, ceps are going to go in there,

and some ventreche, so lovely smoky bacon.

-That's the Alsace?

-Alsace, exactly.

You're going very near the German border with that, weren't you?

Just a bit close, huh? A little bit too close.

Tom Sellers' dish, Homing Pigeon.

I love my pigeon.

You'd want to be really careful when you're cooking it.

It can be easily messed up so quickly.

That would be a complete disaster.

Next up is experienced pro, Adam Byatt.

He didn't quite hit the brief with his By Air starter

and By Sea fish course,

but believes his By Land main will plate him a winner.

This is the big day for me.

My aim here is to walk out of this at the very top.

I think my main course is really strong.

When it's done brilliantly, it will deliver.

What's the name of your dish?

So, following on from our theme, Richard,

of the By Air, By Sea, this is now By Land.

And the inspiration for this dish

is all about Churchill's indulgences.

Churchill was famed for having venison Wellington

as a celebratory meal with truffles and port

and all these beautiful things.

We're going to make a brioche,

so, venison Wellington encased in brioche.

The trouble with Wellington is it can get very soggy.

What are you going to do to stop that?

So, we've got pancake, to hold in all that juice.

Traditionally, you have a liver parfait

wrapped inside the Wellington.

We're going to make a liver parfait,

but we're going to serve it on the side.

If this dish, Richard,

doesn't make you want to sing the national anthem, nothing will.

Are people on the Mile End Road going to be waving their Union Jacks?

-"Come on, Adam."

-They already are.

"Bring your venison brioche onto us."

Absolutely.

Adam Byatt's By Land...

Brioche, by the best of times, can be temperamental.

And just to get that beautifully rare piece of venison in the middle,

it'll be either utterly brilliant,

or a complete disaster.

Lastly, returning chef, Adam Simmonds.

After disappointing last year,

he's nailed the brief for his first two courses this time,

and is top of the leaderboard.

He's sticking with his winning formula.

Game plan is the same as the starter and the fish,

continue to do what I do.

I think the scores were reflective of the story that the dishes told.

So, title of your dish?

-The Bulldog.

-Oh.

Honouring Winston Churchill.

-That's a good idea, Adam.

-Very good, yeah.

And he was very lavish in what he ate, you know, truffles, venison.

-You could say that.

-Yeah, for sure.

And you've a big hunk of venison, here.

This is going to be cooked in a water bath, and then roasted.

Then we're making sausage from the shoulder and then lightly smoked.

I've got a salt-baked beetroot

so we're going to salt-bake the beetroot.

You've got trompettes that are roasted lightly in butter.

Also, a pomme puree, but in a siphon so it's lighter.

We've got blackberries that will be frozen in liquid nitrogen,

so rather than getting a whole piece of blackberry like that,

you get the individual pieces

so, then you get a spread when you eat it,

rather than just one big piece.

Food, when it's overworked, the more you put into it, kind of,

the less defines what you really want to eat.

I'd like to think that it's a well-balanced dish

and it's been thought-out.

But only you will be the judge of that.

You're right, I will.

Adam Simmonds and his Bulldog.

Lots and lots of components.

Liquid nitrogen, blackberries, smashing them up.

That venison sausage over-smoked, phew.

I hope he's not going to destroy his dish with it.

As the chefs get cooking,

last place Tom is keen to play catch-up.

I have to win this. I have to win this course.

I have to win it.

With Tom focused on his pigeon,

his two rivals are in direct competition.

So, boys, I'm feeling a little bit lonely over here, you know,

on my own with my pigeon,

you two with your venison.

-Would you like me to come and give you a cuddle?

-No, you're all right.

-Are you sure?

-Yep.

-I'm glad you've got a sense of humour, Adam.

I hope you still have at the end.

Determined to impress, Tom's busy preparing his homing pigeon dish,

jointing the bird to use the bones in his consomme.

Having been criticised for overcomplicating his starter

and fish courses, he's hoping the classic combination

of pigeon and potato will appeal to Richard's tastes.

I'm hoping you're going to like these potatoes.

-Do you think you need more butter?

-No, no more. That's perfect.

That's the perfect amount.

Sometimes by adding a lot of butter to a potato, Tom,

it takes away from the potato flavour

and it becomes something that's butter mash.

Yeah. I think these potatoes stand up to that. 100%.

These was a lot of butter in that mashed potato.

And I have to tell you, I kind of like the idea.

So, Tom, have you done the honours

and brought another quote along with us?

I definitely, most certainly have.

And the quote today is a Churchill quote,

so probably quite fitting for you two,

seeing as you're paying homage to him. So,

"The problems of victory are more agreeable than those of defeat,

"but they are no less difficult."

I'd go along with that.

Very befitting for the day, Adam, don't you think?

Very good. No, I know.

How are you two feeling about going head-to-head? Both doing venison.

It puts it on a really level playing field.

Am I nervous about him doing the same? No, not really.

It's all those variables that could go wrong for Adam.

Experienced cook, Adam Byatt, is determined to hit the brief

with his Churchill-inspired venison Wellington.

But it's a risky dish, as after sealing the loin in a pan,

he'll be baking it blind, encased in brioche,

and will rely on a temperature probe to determine when it's cooked.

-Brioche?

-Yeah.

-Happy?

-Uh, yeah. I mean, it looks good right now.

-Let's see what it looks like round the outside of the veni.

-OK.

I chose to use brioche because it's a classic Normandy dough,

it's enriched with eggs and butter

and I think it adds real sweetness to the dish

and it's another level above puff pastry.

I can't wait to taste it and see it.

For his Churchill-inspired venison dish,

experimental Adam Simmonds is sticking with his technical style,

cooking the venison loin in a temperature-controlled water bath.

He's using venison shoulder to make sausages,

which he must perfectly balance with beef fat, herbs and truffle.

So, then, do you think this is a dish that Churchill

would have absolutely loved to have eaten in his day?

Do you think it's luxurious and decadent enough to...?

You know, there's elements on there that are luxurious,

but without going too far.

When I was doing the research for my main course,

I went to the Churchill War Rooms.

-We actually sat down in his dining room.

-Really?

Yeah, and that's where I got some inspiration for the brief from.

-Yeah, yeah.

-Phenomenal.

Adam met with the director of the Churchill War Rooms, Phil Reed,

to find out more about the great man himself.

-So.

-Blimey.

You get a real sense of where things used to happen.

-You really do feel as if you're almost walking through history.

-Yeah.

I imagine, for instance, around D-Day,

those phones would be ringing constantly.

You feel as if you're in the place where major decisions were made.

You're walking almost in the footsteps of Churchill himself.

This is where Churchill would have met with his war cabinet

when the bombs were dropping.

It's where he delivered four of his speeches.

You get a real sense of what it would have been like,

from being in this room.

-The smell of cigar smoke.

-Oh, absolutely.

The place would be full of cigar smoke.

The Cabinet War Rooms came into operation in 1938

and were the inner sanctum of the British government

throughout the conflict.

Hundreds of men and women, instrumental in winning the war,

slept and ate down here,

including Winston Churchill.

I'm led to believe he was very lavish

in the way that he used to eat.

You know his great maxim, "I'm easily satisfied, I like the best."

And he did.

What was Churchill's favourite meal?

He loved steak and it's said that probably his favourite version of it

was beef Wellington,

was food that was hunted, found, rather than stuff that was on ration.

So, actually, what he would eat quite often would be grouse

and partridge and venison.

Adam is keen to get an expert view on the dish

he's developing for the main course,

so cooks up some venison for Phil in Churchill's kitchen.

So, do you think it would get Churchill's seal of approval?

Oh, without a doubt, yeah.

I mean, I think he might be asking for seconds.

What I understand now, I think,

my main course is definitely going in the right direction.

With his rival making Churchill's favourite Wellington dish,

Adam is using modern equipment to bring his Bulldog main

into the 21st century.

You look like you're going to war, Adam.

Yeah, with you two.

He's cooked with liquid nitrogen all week, and so far it's paid off.

Today, he's freezing blackberries he'll later break up for a garnish.

He's cooking his venison sausages in a special indoor smoker,

but he'll have to be careful the smoke doesn't overpower the other flavours.

-And what have we here?

-We've got the cold smoking venison sausages.

It gives it that little bit of nostalgia towards Churchill,

you know, with the cigars, so you get a slice of...

-He loved his cigars, didn't he?

-Loved them.

You're not going to get a hit of smoke.

It's very light and it's just to bring the flavours together.

Fair dues to him, he really is pulling out every stop that he knows.

This here, today, is very tense.

Everybody wants to get a good score in this course.

Michelin starred Tom is feeling the pressure.

He's desperate to plate a winner

with the classic flavours of his Homing Pigeon dish.

After the turbot,

nothing short of perfection is going to get me the points.

But wrapping small pigeon legs in delicate potato strands...

-Why the

-BLEEP

-did I choose to do this?

..is fiddly work.

-Tricky little process, that, Tom.

-Yeah, I know, man.

-Feeling all right about that?

-Yeah, I've got this

-BLEEP,

-man.

Don't you worry.

Do you want a tissue? Here, look.

-Thanks, man.

-OK?

Also having problems with his By Land dish is Adam Byatt.

-Not so

-BLEEP

-straight, you stupid

-BLEEP.

He's encased his venison in brioche,

but isn't happy with the decorative Union Jack flag on top.

-BLEEP.

-You've annoyed me so much, you have no idea.

What's happened, Adam?

-Well, it's not as straight as I want it.

-OK.

Attention to detail, Adam.

-First time I've seen you sweat all week.

-Is it?

That one's to make you wary.

That means you haven't been running hard enough.

-That means I might have rose my

-BLEEP

-game.

Adam decides to make the flag again,

but the dough needs to be less sticky to work with,

so the Wellington goes into the blast chiller.

I think Adam Byatt has been very tough on himself today.

Very tough.

Having successfully wrapped his confit pigeon legs

in the fiddly potato strands and deep-fried them,

talented newcomer Tom is first to plate up.

He's serving his Homing Pigeon pot-au-feu style

in a casserole dish.

First is the buttery mash potato, followed by cabbage,

baby leeks, turnips and carrots

and topped with fried ceps.

Next is the pigeon.

He flash fries the hearts on skewers on rosemary

and carves the pigeon breasts,

before adding to the dish

and finishing with pigeon consomme with diced bacon.

Finally, Tom places a coded message on the leg,

representing the vital information homing pigeons communicated

during the war.

-Happy with the presentation?

-Yes.

The leg with the clip has the coded message inside.

-Let's taste it.

-Yeah.

"Can you crack this code?"

"Each letter represents the first letter of the word.

"The numbers underneath

"represent the corresponding letter of the alphabet."

"Berlin has fallen, victory in Europe." That's what it says.

-Quick, ain't I?

-That's bloody impressive.

The D-Day veterans...

do you think they'd want to eat pigeon?

100%.

Pigeon breast is nice and tender.

Heart's lovely, nicely cooked.

The cabbage, you just left it undercooked.

Yeah, I left it with a lot of texture,

which I think is really nice with cabbage.

Can you taste the jacket potato?

It's a good idea, I don't know you'd get it, though.

But it definitely adds another layer.

-The consomme is more of a broth with everything in it.

-Yes.

And that's the way it's meant to be?

Everything inside that dish compliments everything.

I definitely think he's taken Richard's comments on board

about less is more.

I'd happily eat that all day long. It's lovely. It's really good.

The usual question. Out of ten, Tom?

I came here today...hurt, really, as a chef,

that I was sitting in last place,

so I'm really hoping it's going to score high.

I think this dish is way above a seven.

I think it brings him back into play again.

Yeah, for sure.

-Hey, Tom.

-Hey.

-How was it?

You know, I felt, personally,

I cooked everything the best I possibly could.

Next to plate up is seasoned pro, Adam Byatt.

He's replaced the Union Jack on his brioche,

but now has another problem.

BLEEP.

And why is it not cooking in the middle?

The middle is not getting hot enough. It's getting there.

-It's about 5 degrees off still. I'm going to be

-BLEEP

-late.

I don't know what to do.

The venison needs to reach 37 degrees to ensure it's pink,

-but not undercooked.

-Running a bit behind, Adam?

It's probably going to be another five minutes in the oven, Richard.

Needs some resting time after cooking?

-No, Chef. Because it's very slow-cooking, it's fine.

-OK.

Adam can only wait.

What temperature's it at?

It's at 33 now and I want to get it to 37, so...

What's that, just long enough to finish your cup of tea, yeah?

You know this country was built on a cup of tea, you know that?

That's the problem.

Finally, the venison reaches the correct temperature

and Adam can plate up...

ten minutes late.

He serves quenelles of chicken liver parfait on rocks,

topped with grated truffle.

Onto a plate goes cauliflower puree and fried cauliflower.

Red wine sauce is served on the side

and the venison Wellington is presented whole

on an ammunition crate, to be carved at the table.

Flying the flag for Britain, are you?

-Yeah, it feels really patriotic to me, yeah.

-Come on, let's go eat it.

-Yep.

-I'll bring this.

Adam, you kept me waiting ten minutes.

I hope it's good.

-I think the venison may be slightly under...

-Yeah.

Quite large lump of brioche in there, I would say.

Certainly no more rich or more carbohydrate

than a big pool of creamy, buttery mash.

Cauliflower's cooked very well. Good texture.

Parfait is really nice.

Duxelle, Adam, and the port sauce...

a harmonious plate of food, do you think?

I really think that, yeah.

Having worked for him, on a personal level,

I know he can cook this dish better.

I think it just took a lot longer than he anticipated.

You're not a very tricksy chef, are you?

That's proper old school honest cookery, right there.

But it delivers absolute food satisfaction.

Out of ten?

I'd hope it was between five and ten.

I don't think it's his strongest dish.

He could drop a point or stay on an eight.

There were no cookery mistakes on the plate for me.

I think it told the story, so I was happy.

Returning contender, Adam Simmonds, is last to plate up,

but now he's also behind.

He's having to cook another venison loin

as the original overcooked whilst waiting for Adam Byatt to serve.

I'm looking at now another 12 minutes.

12 minutes from now?

Yeah, if it's not right and I send it up and I lose points,

then it's just me to blame, isn't it?

I'd kind of like you to lose points, if I'm honest.

As the venison loin rests,

Adam dishes up on specially-made plates,

with Churchill quotes inscribed on the rim.

First, walnut puree and walnut pieces,

followed by diced salt-baked beetroot.

Next is the venison sausage and a garnish of onions

and mushrooms, topped with venison loin.

Adam then siphons pomme puree

and tops the plate with shaved truffle,

frozen blackberry pieces

and blackberry vinegar.

The venison sauce is served on the side

and, in typical Adam-style, a secret prop adds the finishing touches.

-RADIO:

-This is the BBC Home Service.

-WINSTON CHURCHILL:

-"We shall fight on the beaches,

"we shall fight in the fields,

"we shall never surrender!"

-The Bulldog.

-Yeah.

You certainly got it, I heard him.

Good, let's taste it.

I thought that presentation was fantastic, eh?

-Yeah, I loved the speech. I thought it was a really good touch.

-Class.

"Don't try to be subtle or clever.

-"Use a pile driver."

-Yes.

I think I've hit the brief.

I think the venison loin's cooked nicely.

-Yeah.

-It's tender.

-I think the sausage is amazing.

-Yep.

I've never had potato out of a gun.

-Just lightens it.

-Doesn't need to be lightened.

If you gave that to Churchill, he'd probably be quite disappointed.

Do you think there's enough salt-baked beetroot, here?

Oh, I can see some.

Blackberry pearls that have been frozen with liquid nitrogen,

I don't understand quite why you would do that.

Do all the elements come together on that dish?

The walnuts and truffle and...

I think they do. It's quite an earthy dish.

There must be 20 components on this plate of food.

It's very difficult to separate each one on the pallet, is it not?

I don't think it's a winning dish.

-I love the sausage, though.

-Yeah, the sausage is very good.

There's always room for improvement.

Cut to the chase. Give me a number.

Between seven and eight.

-I'd score it seven.

-It's a seven or eight, yeah.

Well, boys.

He's pan-faced, isn't he? You just don't know.

Timings today was a problem, guys?

Let's hope it doesn't cost me.

I'm going to start with you, Adam Simmonds...

..for your Bulldog dish of venison, beetroot and truffle.

The venison was beautifully cooked.

The venison sausage?

It was good and it was delicate.

Beetroot was great...

-..but there wasn't enough of it.

-Yep.

And the potato in the siphon.

For heaven's sake.

I think it lacked that patriotic oomph,

that Bulldog spirit you were talking about.

Adam Byatt,

for your By Land,

with venison Wellington with brioche and cauliflower.

The presentation was spot on.

Simple and clever,

understated Britishness at its best.

I thought the venison was beautifully cooked.

The brioche was very good indeed.

A technically accomplished dish.

Thank you.

But...

..the sauce, I think, was a little bit too sweet.

OK.

And the cauliflower, I think, was a little bit too big.

In fact, the whole thing was too big.

OK.

That's a large portion at a four course banquet.

And of course, you were also late.

And it did impact Adam, who came after you.

If that happens on the final course,

penalty points will be exercised.

But I will give it to you this time.

Understood.

Tom...

For your Homing Pigeon with cabbage and consomme.

I am not a fan of baby veg.

I think, looking forward, you might rethink that.

However, your pigeon was spot on.

The cabbage was delicious.

The mash...

was gorgeous.

Buttery... Ah!

I'm sure it's good for you.

And I loved the code.

You really did hit the brief.

So, the scores.

Adam Simmonds, for your Bulldog dish...

I'm giving you...

..a seven.

Adam Byatt...

..for your By Land.

I'm giving you...

..a nine.

Thank you.

Tom,

for your Homing Pigeon...

I'm giving you...

..a ten.

Wow. There you go.

I think, proportion-wise, it was beautiful.

We enter the final course with a level playing field.

See you tomorrow, chefs.

Well done, Tom.

-Thanks.

-Well done.

With only one course remaining, it's a three-way tie between the chefs.

Everything rests on the dessert course.

-I said it'd come down to the last one.

-Jeez, man.

I'm very disappointed.

If that's what Richard feels, that's what Richard feels.

I got myself a nine in the bag which I'm really chuffed about.

You know, it levels everybody out.

I'm going to have to raise my game tomorrow.

I've always said that you cook better with confidence.

And you know, I can't be any more confident

just coming off the back of a ten.

Tomorrow, all three chefs go into the final course on equal points.

I don't worry about what's going on around me, I focus on my thing.

Whoever scores lowest will be out of the competition.

I am having a nightmare.

And each chef is doing everything they can to make sure it isn't them.

Keep calm and carry on cooking. That's what they say, no?