Reality Show | Great British Menu – Season 19 Episode 9 – London and South East: Judging
The two highest scoring chefs from London and the South East must go head- to-head and cook their six-course menus again. Will they take on board their veteran’s advice as they serve their stunning dishes to the panel of judges and guest judge – former Team GB Olympian and Britain’s most successful male taekwondo athlete, Lutalo Muhammad? Andi Oliver
presents.
Top chefs from across the nation compete for the chance to cook a four-course banquet for a high-profile figure.
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Winner goes through to the finals and a chance of cooking at our Parisian banquet W inspired by the Olympics and Paralympics their food depicts gold medals Olympic torches and both track and field events it feels like a dish that you’d eat if you’re a Greek god but
Which chef will our judges put on the podium in this the toughest of Chef competitions so the winner of London and the southeast is really really want this I’ve wanted it for a long time I’ve put in a huge amount of work nervous and excited I got
A really strong competitor opposed to me so yep I need to be very careful you ready for the day yeah I think so what about you yeah good luck good luck Yeah Good morning chefs morning Andy oh it smells amazing in here already it’s Judgment Day yeah it’s judging day firstly I feel that I should tell you that today moves very quickly y the week is pressurized but today is like nothing you’ve ever experienced so make sure you
Don’t lose any of your detail now remember the Slate is wiped completely clean yeah remember it’s blind tasting the challenge yes that is the challenge and you need to impress them from the GetGo all right Che thank you so much all right let the games begin with all six dishes to serve to
The judges the chefs get ahead with the most timec consuming jobs ashik starts by fting halet for his fish course do you feel like this is a bit like the Olympics am marathan same same feeling now whilst Kate is stopping and trusting Quail for her M I lost for the qu being
Not as neat as it should be if I get on it now hopefully it’ll get to the judges where I want it to be Ash moves on to the chutney for his starter just picking my Hing Chutney because that will take a lot of time how are you feeling cooking for two
Mission star Tom Carriage he’s a big Chef you know well known in the industry so really excited I hope he he will love my food I’m 100% sure he’ll love your food with a total of six restaurants and three michelan stars to his name Tom car
Won’t be easy to impress added to that he’s taken his main course to the banquet twice so he knows what it feels like to compete in this competition both of these chefs run kitchens they’ve been under pressure this is something brand new I’m looking forward to seeing some proper worldclass medal winning
Dishes the chefs concentrate on creating a good first impression with their canipes ashik shapes his duck dumplings and coats in p hanco breadcrumbs ready to deep fry whilst Kate creates the ve Tartar and sardine filling for her crusard Mr ker how are you I’m Grand
Darling how are you I am all right we’ve had a great week who’s been hanging out with you the lovely Simon Rogan oh he’s a phenomenal Chef world class Olympian standard olyp absolutely and he’s been brilliant with the chefs this week it’s been neck and neck every single day
Started with four brilliant then we were down to three brilliant now we’re down to two exceptional contrasting Styles very contrasting Styles but both incredibly good at holding their nerve and keeping a very cool calm head I mean this kitchen is like no other and then today this again is another new
Experience the levels are raised again and again again be like being in an olympic final joining Tom in the judging hot seats are Nisha Katona and Ed gamble Nisha is one of Britain’s most successful restaurant with her street food chain m it’s London in the Southeast I think of
It as a World’s kitchen if it’s happening in the world it’s happening in London and I’d love to see some of that diversity and Ed a hugely popular food podcast host is one of Britain’s most accomplished eaters if there was an eating discipline in the Olympics I
Would win gold and I’m about to show all these other suckers they should have trained harder hello hello how are we here we go are you ready so pumped so pumped London the southeast always fantastic it’s been an incredible week and now we’ve got to the last two and
Simon Rogan the three Mission star at Simon Rogan has been the mentor for them what a guy to draw experience from hopefully they’d have paid attention to any feedback that have come their Way hey my loves how’s it going Andy good I’m glad to hear it because your guest judge is on the way an Olympic silver medal winning London born athlete with us today wow so you’ve got four Discerning pallets to impress the guest judge helping scroll the dishes today is a Taekwondo 2016
Silver Olympic medal winner coached by his father from just 3 years old he’s the UK’s most successful male Taekwondo Athlete both men working so hard here there’s the head shot from L Muhammad since retiring in 2020 he’s become part of the BBC Olympic commentating team it’s luto Muhammad okay welcome I hope you’re very very hungry I’m very hungry man he’s a handsome guy
There he is so oh my word have you ever eaten a full meal with a picture of yourself no but I feel like this is a Vibe I can get with I’m looking forward to it great to meet you guys great to meet you and how is food in your world
What’s it like with training mixed in and out of it whilst I was competing I had to be very careful because I was in a weight making sport just like boxing so I always had to kind of be on calorie restriction but now I’m retired the
World is my oyster so I cannot wait there’s no uh weight classes for pundits no just as well thank goodness do you eat out much are you are you much of a a diner I do like to eat out um yeah I’ve got a few favorite
Spots as well but I love my mom’s cooking so when I go home to London I like to eat my mom’s cooking there is no way anyone can live up to mom’s cooking right well we’re about to find out Kate fills her con cheese crad and tops with shaved
Mushroom while asuk plates his deep fried duck dumpling last minute Chef the crw stars get a dusting of set powder and the duck dumplings are finished with a Rita and a sprinkling of edible flowers everything exactly as you want it chefs yes okay send your canopies s
Thank you thank you thank you very much here we go oh yeah thank you so much there we go thank you first up Kate’s ve Tartar and smoked sardine card nice enough it’s not blown me away I think it’s delicious actually I really like it it develops I think I like the
Sardines I’ll wait for that development I think it’s lovely I think it’s a very clean crispy start to today that’s what you want from a canop isn’t it yeah well no I’d want a bit more to be honest well let’s see if this satisfies Her Majesty next ashik’s Duck dumpling with
Apricot and poppy seed Rita M big old whacka duck it’s got a good bit of flavor quack quack mhm really tasty mhm I find it a little dry I like the spicing in it a lot flavor wise I thought it was very very good I thought all around it was a really
Really good canopy I enjoyed it okay so this is the point at which we hold up oh wow the dish that moment of decision we would a waiter around for and I think for me it’s that one I’m going here hello and it’s a drawer what happens in
Tawon do when it’s a drawer we go to a golden Point round are we going to do that today I think we’ll stick with a draw for now Okay it’s on to the starters and Kate is first to serve her dish it’s made up of ingredients a horse would eat okay so the first starter plant-based is vro and it’s barbecue carrots wild car seed pear barley risotto cobnut pesto super straa hay cream baby nettle crisps oat granola
Pickled blue and fresh Apple wow and it’s a celebration of British Olympic and Par Olympic equestrianism vro is the horse who’s won four Olympic medals with his rider Charlotte de jardan in dress AR sounds awesome and you know what his stable name in is his pet name vro is
Known as blueberry hence the Pickled blueberries I presume how do you know that because I love horses Kate was disappointed by Simon Rogan’s response to her starter now you got a seven for this oh run a Time run a time was hey am I done
Hurry up NE exactly um have you made any changes following Simon definitely like would be stupid not to lot more hay cream he liked that going to go less with the risotto I am going to keep a bit of the pesto I do think it provides
A little bit of freshness there was a note about more Char on the carrots that probably might happen by accident anyway right so that’ll be fine hoping with these tweaks the dish will hit the spot in the judging chamber she fills buckets with the OT granola I want to add more
Texture and everyone seems to like the granola so might as well put more on and prepares the Apple the new addition to her Bary risoto whilst keeping a bey eye on the charring carrots you hear so much about the Olympic Village the kind of things that people eat after they’ve competed so if
You compete almost the last event you just spending the whole time just trying toly eat healthfully watching everyone else have a lovely time guess which category I fall in the last exactly take one of those the last four days of the Olympics so and as a heavyweight I was
On the last day so you win your medal you have time to do an interview and you get time for one cheat meal really when you’re on the podium you’re winning the medal you’re just thinking about the cheat meal absolutely what are you thinking about what’s your go-to I’m a
Sucker for dessert so the simple stuff really like a a really good apple crumble with some custard cuz that’s is the kind of food you can’t eat when you’re in training camp so yeah when I’m on the podium it’s oh this is all great but thinking like in a couple hours I
Need that crumble Man four minutes to the Past please I love is that your charred carrots they look nice yeah I’m happy with them first into Kate’s horse troughs is the carrot and barley rotto followed by the charred carrots you looking for anything change yeah definitely I’ve taken advice going
For a little more uh cream I’ve made the cream super cold and a more generous helping of hey in fused vegan cream cheese and then I’ve got rid of the pesto so you’re keeping the P well I know but then I decided to get rid of it
I like the cobnut so you still get that nut yeah and these come from home a a Sprinkle of granola blueberries and deep fried stinging nettles are added and the troughs are nestled into paddocks nice and oh my little pot ah are you granola goodness that would have been
Annoying would you like to send your dish sis please the dish is served to Land of Hope and Glory the soundtrack that vgro won his gold medal to in 2012 wow H what do you think L Taylor I think it was nice I think your reaction exactly which is the that it’s nice yeah that hay um cream hay cream tastes it’s just quite yogurty that granola being sprinkled on top gives it a nice texture mm I think if you putting granola
Blueberries nuts and seeds on something I just feel like I’m eating breakfast I do oh my goodness thank you felt like to me very breakfasty the roasted barbecue carrots I think are delicious I wish there was more PE barley risato I feel like there’s lots of little things going
On rather than one clean Focus the cobnut Pesto’s missing oh yeah it’s a shame really that would have been interesting I think there’s a lot of elements so maybe the chef decided it was one one to I think the thing is there’s a lot of elements that gone into
A very small dish and they’re all good but maybe one needs to be the prominent flavor in This for his starter ashik is shaping his semolina dough to make Raj curri or wheat bubbles now just filling a ground flour in my Raj CI so that will give the stability to the we uh bubble earlier in the week they came out perfectly with a hard
Shell this is gold medals and unity circles Raj coutu puffed quinoa chickpea mung bean sprouts and five Chutney and this is inspired by the Olympic gold medal and the five Olympic rings that symbolize of course the union of the five continents Raj kachori I have no
Idea what that is usually a little fried snack it’s one of those things that you get when you walk into someone’s house this is the ultimate welcome for a starter then Exactly Simon called your five Chutney a master class in Chutney making are you making any changes from SE Sim I got a 9 out of 10 it’s a big thing for me and I would like to keep it the same like that honestly it was so beautifully balanc
The flavors were amazing it was sharp it was elegant it was wonderful you hoping for a 10 this time yes let’s hold our breath and hope for a 10 thank you so much Anie so when you won silver were you still elated how did that feel I was so
Close to winning the gold I actually was a split second away from being the Olympic champion and it was a roller coaster of emotions immediately I was actually really really dejected because it felt like my whole life had been leading up to this moment and it was
Snatched away in a split second but honestly getting Olympic medal of any color is such an amazing achievement you do feel that when you’re on the podium it can be hard when you’ve lost on the day but overall it’s worth it as drops the show into the fryer and
Once again they puff up into perfect crispy bubbles now I got four lovely one that’ll be fine he decamps his five chutneys and arranges to represent the Olympic rings this is uh Tamarind and raspberry this is uh my blueberry one Ash are you happy with everything yes so far so good 3
Minutes to the P session all right yes first into his bowls is yogurt followed by a mix of spiced puffed quinoa chickpeas and mung bean sprouts next mint Chutney right what can I do get a B of gold leaf on my this we B please oh
God Gold Leaf isn’t it the Raj curis are gilded and a coriander Crest garnish is added Ash have you changed anything just bring down the little bit uh chilies and balance with the different chutneys looks amazing fantastic send it thice thank you oh here comes with
Gold not what I expected it to look like but it’s a pleasant surprise oh yeah look at that there’s a lot actually to get your head round and your pallet round in this isn’t there there is so there’s the five Chutney each Chutney I tasted each one individually they’re all delicious I
Mean the flavor is nice and there’s a lovely heat to the whole thing but I found myself just getting a bit a bit confused with all of it oh my Lord you finish the whole thing I can’t quite work out what on Earth going on in my
Mouth I love it and then it’s also quite confusing all of the flavors are magical exciting vibrant there’s so much going on but because there’s so much going on it’s almost lost a bit of focus of what it is presentation I think it is Bank worthy absolutely and thematically I
Think it’s bang on like you said there’s a lot going on but that’s what I enjoyed about it I think every Chutney gives you a different taste and for me I thought it was amazing I love the presentation very Olympic and it’s lovely for you to get a gold for once
CH even though I’m sat down he’s still in kicking range legs don’t Worry it’s fish next and Kate is blitzing her muscle and white wine sauce aiming for a silky texture so it’s first fish dish now made with pride rainbow trout muscle and white wine sauce split with dill oil rainbow lumpfish row gbury gel Candi beetroots and pom sule this is flying
The rainbow flag for lgbtq plus swimmers in team GB I’ve got a roasted fishbone sauce split with dill oil because I’m not having the muscles same here the idea of the white wine with the the dill oil these are always just such great flavors with Fish River fish slightly
Different to sea fish yeah for me the flavor profiles are never quite as good so it’ be quite interesting to see if you can make it sing rainbow trout wouldn’t normally be my go-to but I’m intrigued to try do you think the rainbow trout has been picked to fit
With the rainbow flag theme yes I do Kate assembles the garnish for the sauce Brown shrimps lumpfish row Cho chives and Ramson capers so you got a seven for this made with pride yeah you were not happy with the cooking on your fish Simon was said you just missed that beautiful translucent
Yeah when you comy it it kind of almost can look raw I think I lost my nerve a bit and I bumped the bath up four degrees and I’ve gone back to what I know what other changes did sbon suggest sauce he really likes so I’m going to
Keep that I’m going to take some of the eggs and garnish out of the sauce the little Rose plate them so that it’s not all in use a bit of stabilizer it was veering towards the split nearly wasn’t it yeah he said yeah AB one if you feeling confident yeah you’re really
Fiery say aren’t you yeah I want it quite fighty Kate pan fries her trout fets to ensure a crispy skin I’m going to try and really na the cooking today and then transfers them to the brown butter bath little babies while she fries her pom Sul my God that’s hot and they’re first
Onto the new bigger plate a Simon Rog recommendation on top of gbury gel Kate you have 2 minutes to the pass how you getting on I just need to check the temperature of my fish but I might be a couple of minutes late up to 5 and
You’re all right after that you start losing points yes yeah no problem okay Kate garnishes the plate with Oxalis and caviar I’ll be 1 and a half you are 2 minutes over Chef just to let you know I’m nearly there happy with the temperature of the fish she plates it I
Love it’s beautiful the source is decanted and split with dill oil she serves on top of model Olympic swimming pools all the fish is fine these two are no shellfish oh youve got the dots roasted bone sauce beautiful let’s send it service [Applause] Please that is really cool I’ll send them I love the noises coming from your direction what are you thinking I think it’s absolutely delicious I wasn’t so sure about the rainbow trout when I read it but I’m really impressed what about yourself so I was very can I tell you
Very disappointed when it came in in terms of the way that look I wanted a bit of spectacle if you’re promising the rainbow raas is not enough you’ve got to bring the rainbow I that’s the thing Tom’s very down on rainbow trout but I think it’s beautifully cooked amazing
Crispy skin pink enough in the middle I take it back by R my tra yeah I’m loving every single mouthful of it and I know you two were looking for I don’t know rainbows and unicorns or whatever else you’re expecting no just some flare just some banquet flare but as a piece of
Cookery it’s beautiful technique is unbelievable me and you have the same dish we had a different sauce of those guys what did you make of it it all goes together really well I love the sauce the sauce is outstanding what do you think of the sauce the sauce is so
Beautiful all the little bounces and jewels of flavors that just pop and sing in your mouth it’s excellent bit of cooking I won’t descent from that that is true connection to the brief at this point I absolutely do not care cuz it tastes delicious okay it’s got the
Flavor if it was to make it through it needs to um up its visual game I Think ashik is starting with the marinade for his halet fish course I’m really hoping to impress the judges with my dish because of it’s really a lovely dish and very classical dish which is influenced by not only India but many countries like Sri Lanka next we have an aquatic Delight
Banana Leaf wrapped halib green coconut chutney pagar sorum coconut Malibar sauce inspired by London born Tom Dean a competitive freestyle swimmer and double Olympic gold medalist oh you’ve the voice of a high-end adbert yeah can you just come in and do all of these I’m happy to I’m happy
To ashik soé spices with onions and Curry leaves for his Malibar sauce now you got an eight for this yes I got eight for fish Simon had a little bit of feedback for you partly the cooking of the fish yes he won just for 5 minutes not 6 minutes it was just a
Little over and that’s why you lost your two points right I’m breating for you with this dish it’s a wonderful one thank you so much thank you he wraps his marinated halibut in banana leaves ready for the oven I really wanted M but they should be not overcooked flavors should
Be there as well he passes and blends his Malibar sauce it was a huge hit with Simon so he’ll be hoping for the same response today how you feeling about the fish pretty well actually do you rest it not really straight away we can take it
Off the oven because it’s in the poppet so all the moisture will be in the leaf before you minisha was saying she’d really like to learn some Taekwondo yeah if you could maybe teach her the basics that would be fantastic I just really want to understand so in terms of
Taekwondo what is it about the aim in tawo is to kick your opponent in the head is that right yes that’s the that’s the biggest goal in take teach me some take one really I see I see give me some idea why you do it here that would be a
Perfect place yeah it’s like because you’re way away from his legs I can so this was my beginner’s lesson what did you teach me so the first thing I’ll show you is a punch now the key with a punch you want to punch with the two big Knuckles but you want
To put that thumb on the outside like this and you want to rotate and punch with these two big Knuckles so the final result looks like that you notice I end up yes you twist your arm you twist feel free to try and hit it yes and again go
Go one more for luck go on bang oh my Lord I think actually that was amazing my gosh thank you very much I could have got you with my nail I think it’s mainly about scratching and biting abely absolutely that’s lesson two but well Inc desperate to get his fish right
Today ashet watches over it like a mother hen I don’t want to take any chance you know to make fish overdone or R happy he starts the plating with the alabar sauce they say great minds think alike and he too is serving on a Model swimming pool the Spy sorghum grains are
Next followed by Green coconut chutney are you happy with the cooking of everything yes yes sir this dish was amazing there’s always room for the Improvement here 2 minutes to the pass Asik yes the banana leaves are trimmed and the fish is added along with extra Malibar sauce there we
Go fantastic send it Chef thank you service oh there we go oh wow I got a whiff of it I know the aroma is tantalizing this is oo tell you what it’s a good year for people who make swimming pool based props that sauce again another banging
Sauce I think it’s delicious and the initial kind of explosion of flavor just the longer it stays in my mouth the more I can you know appreciate the flavors the first dish that we had was the epitome of classic Western skill and this is how a lot of the rest of the
World eats fish there has been this absolutely unbridled seasoning and spicing of this very delicate fish that would many would B at but by goodness it’s fantastic I love that it’s authentic to me this is amazing I love everything about it to be honest it really suits me I want to love
It but my halot is a bit overcooked a little dry the sauce outstanding like I I I could just keep spooning that in and eating it and eating it but I think the Chutney is dry and grainy and I think the fish is overcooked I know you’re
Saying that’s overcooked and I tell you in India we would never have fish that was any less cooked than that and for me technique wise it’s pretty good presentation as well I don’t I don’t really like eating off glass and also because this is above a swimming pool
With the sauce it looks like someone’s had an accident in the deep end what would we do without your [Laughter] Comp after a morning’s fine dining I’m getting the Lowdown from the judges on our London and healthy Chef so far oh hilarity ensues didn’t even notice me come in the room sorry hello everybody hi the tayor how are you I’m amazing how are you doing you are
Amazing it’s true and I’m very full are you yes are you only halfway there I know I know are you matching this one there was a lot of big talk when it came in it’s like me going around going I’m really good at taan yeah yeah that would be [Laughter]
Ridiculous how has the first half of the day gone it’s had a couple of highs just feel safe in terms of presentation in terms of some of the dishes they were just safe and they were nice I’d like to see more flare nothing has blown us away
Yet made us go wow this is outstanding and for me there’s been a chef that’s very focused on Technique One very flavor driven so they are for me very very close neck and neck almost but for two different reasons excelling in different ways exactly but there are
Dishes here that I could see in finals week and most definitely see at a banquet with some work especially in the fish dishes I think they were both exciting in very different ways both on top of swimming pools I think I’m leaning towards made with pride the
Rainbow trout with the muscle sauce uh just the sauce was absolutely incredible do you have a favorite dish from everything that you’ve eaten so far I think the gold medal dish especially um brought the Olympic Vibes out it actually reminded me of being at the Olympics right there are two more
Courses well two in a two in a pretty one I hope you enjoy it yeah take thanks Andy bye Andy whilst Kate fries potatoes nest for her dish Asher is preparing steamed Arch chokes a new element for his main course which he tempers with chili garlic and
Spices how you getting on good thank you smells fabulous in here oh beeping and timers gra let’s just get that off juggling oh that smells amazing so uh I come bearing news from the judges chamber the energy in there is fantastic they are Lov in your food they’re positive keep doing
What you’re doing stay focused stay on your game every bite counts we’re halfway up that mountain people yeah ashik starts cooking the star of his dish lamb Cannon which is marinated in ginger garlic chili coriander turmeric and garam masala so they’re going to be a nice layer of um spices on
Top of it and finishes it in the oven okay the first main course marinated Sesame COA lamb Cannon Jerusalem artichoke Karai Masala pickled sand carrots smoked lambu and spice puff pastry athletes inspired by Olympic athletes and the determination and resilience required for Success at Paris
2024 it’s nice that I get a mention in this puff pastry athlete it’s very much how I see myself I shook to do a lot of things to do you got seven for this what was the feedback that you got from Simon you want to see little more veggies on the
Side so I’m using sand carrots and the smokiness of the je to give it more flavor of the Smokey I use a Choco a very traditional way of smok the dishes in India in the je itself so I make a Jew one piece of chacal in that I put
Some uh cloves little black Cam and just cover it so all the smoke is inside that sounds amazing he attends to the Jew next to give the smoke Max time to infuse so you do commentary now as well it’s really cool I really enjoy it because you still
Get about same Buzz or competition but I know I’m not actually going to get hit so it’s like it’s it’s really cool will you be going out to Paris absolutely absolutely so I’ll be on the commentary team for Paris and I’ll also be doing some mentoring for uh some of the teamgb
Athletes it must be a very daunting and quite frightening experience if you’ve not done it before it really is and there is you can be European Commonwealth and world champion there is nothing like an Olympics so having somebody like you there is a comfort blanket absolutely I’m like the OG now
Like a veteran coming into the kitchen here it’s like that’s exactly it you’re the Simon Rogan of take on well yeah but the Two Chefs that are competing today they’ve not done this before this is the first time that they’ve competed in Great British menu wow these two chefs have been scoring
Neck and neck all week it’s not going to be any different today it’s going to be very tight and the score on this Main course could be the make or break point for one of them lamb resting ashik starts plating first onto his athletic track plates is the New Jerusalem Arch choke
Masala he coats half of the lamb in mustard followed by sesame seeds how’s that shoe asuk Smoky very smoky SMY strong smoke flavor great ashik are you happy with the cook on the L yes absolutely fine with that yeah nice and pink very tender meat 3 minutes to the pass Chef yes
Honey next to the plate is Water Crest puree 1 minute to the Past please Chef the smoked je is decanted and the dish is complete you happy yes H please send your Dish service thank you the dish is served to the sound of Mo Farah’s Triumph in the 2012 Olympics
What a night oh wow the emotion comes pouring it’s a super cool plate yeah Awesome what you reckon L the vegetables are really nice I think the Lamb’s very you find it a bit chewy a little bit yeah what do you think of the Sesame I don’t know if anyone else’s is the same the one with the Sesame has a lot of
Mustard around the outside too well I just feel this is a very tame dish yeah it’s all right it’s not blowing me away I do love the sauce though I think that’s the best part of the dish for me the sauce is amazing the sauce is delicious but it doesn’t taste of smoked
Lamb it’s not a smoked lamb Jew the Jerusalem ARA choke Masa I’m not a big fan of it’s a bit something or nothing and it is a fun plate but I don’t think that ties it to the theme particularly like there could be any dish on on this
PL that’s right yeah what did you think of the puff pastry athletes delicious yeah I felt like that would have been a last minute addition to make it tasty athlete that though yeah oh thank you Kate’s next with her ambitious Greek Feast main course she pulled out all the stops yesterday with this eight element dish and it paid off Simon Rogan scored her an impressive nine points this is symposium it’s stuffed Quail French toast with manui cheese and truffle quail’s egg Scotch egg cabbage
With hazelnuts white turnip puree marinated figs vanger and sauce and it’s a Greek inspired Fe to celebrate the founding of the Olympic Games in ancient Greece sounds fantastic sounds exciting this is right at my street as I read that got I mean I would order that off a
Menu and I love Greek cuisine I think it’s fantastic it’s my favorite you know what my favorite thing in Greek cuisine is French [Laughter] toast Kate starts her Scotch eggs by encasing her hopefully softboiled quail’s eggs in a pork stuffing mix before paning ready to fry Kate this is
Your to scoring dish of the week and a very strong Contender I mean I could see this at a banquet good um talk to me about the feedback you got from Simon got to tidy up the Quil and I’ve hopefully done that and how does it feel
To be at this point in judging day feeling the pressure but hopefully in control just wanted to deliv with the centerpiece of her dish the quail in the oven Kate gets on with frying her French toasts they look good nice and chunky just need to get all the sides
Caramelized and and seals the marinated figs in red vou and Masala wine so when you’re training and you’re building up particularly to a tournament or the Olympics what food are you eating I like to eat a lot of turkey uh in the buildup because it’s really good for
Your weight it’s very lean meat and you get a lot of protein in it for my carbs I like to have things like quinoa uh wheat berries and a lot of vegetables so broccoli is one of my favorites I love the salad um I love beetroot just really
I just try and keep it as healthy as possible as you know I have a sweet tooth so ice cream crumble that’s what I really want to eat but you can always have that after the games with service approaching Kate tops her French toast with manori cheese and a generous pile of shaved
Truffle the hisy cabbage is decanted and the Scotch eggs are deep fried as if you overcook them I’ll never forgive you yeah okay Kate my darling you have 5 minutes yeah I’m just going to be 5 minutes late she Browns her steamed Quail you happy with your Quail yeah I
Think they look much neater everything looks good it’s just a matter of whether she can get it onto the plate in time she has 3 minutes left of the pass till she starts concurring penalty points Kate brushes the quail with a meat glaze yeah perfect okay last
Minute last minute oh God turnip puree is plated followed by the marinated figs what you want French tast and G Scot jack up and the greatek feast is served along with a model of the first Olympic stadium in Athens all right you ready to S Chef yes let get it out of here
Service please oh you all right so many of these elements that I absolutely love what do you love I love the Scotch egg and the little potato Nest I really like the stuff Quail I was a bit worried when it came in that it didn’t look very feasty cuz they are
Small and I did know that in advance thank you but it’s exceptionally well cooked I have to say this French toast is fabulous yeah things that really sing for me are the Fig which I think is amazing it suddenly gives a burst of energy and life into and the sauce the
Sauce ven I think is absolutely outstanding how are you feeling about it I really like the scotch I think that’s um probably the highlight of the dish for me I like the French toast as well I’m not 100% on the quail maybe this like I said maybe the seasoning is just
Not quite there for me it’s the main element of the dish but it’s the one that’s probably the most underwhelming in flavor yeah maybe if the stuffing was a little bit more maybe if the season was a little bit more because everything else about it is really Punchy I think
The presentation is immaculate I think it’s really good it does feel very very Olympic Vibes I think it almost feels like a dish that you’d eat if you if you’re a Greek god exactly even having the tiny Stadium here this is a dish that’s certainly potentially worthy of that Final it’s on to the Sweet part of the menu and the pre- deserts asuk is making a rhubarb and Rose ice Lolly called the Olympic torch how are your lollies looking good yes lovely and Kate is working on her Rocket Fuel champagne jelly and foam pre-dessert inspired by the champagne
Marathon runners were given as an energy drink prior to their race in the 1908 games I think makes everyone smile a bit it’s quite a good Story 3 minutes please chefs cake spoons melons sbet champagne jelly and fresh r rasberries into CS while ashook decorates his serving bowls champagne foam is siphoned on
Before a dusting with espet pepper and freeze dries raspberries and the lollies are drizzled with a rudar puree and served along with flash paper cones sent please please the lights are dimmed in the judge’s chamber ready for ashik’s Dish Kate’s melon sbet champagne jelly and champagne foam is first I like that
A lot I love that little hint of spice it comes through I love it that delicious yeah the pepper is so unusual but I really like it good for them it’s really nice that cold slushy SB and then the jelly and the little foam on the top but then it’s the pepper
That’s me it’s magical that it just makes your mouth alive yeah I could run a marathon after that definitely this one is the Olympic torch three two one go beautiful W oh that is so cool wow that’s gorgeous I mean those are two very divisive ingredients rhubarb and Rose
But I love both it works okay but it’s great but I kind of wish there was more to it it’s not got the multi-dimensions of that one no but to be more to it though yeah I love Simplicity of that it’s it’s wonderful they’re both very
Very good then I also like fire I love the fire it’s time then are we ready I’ve always wanted to hold the Olympic torch if that’s the closest you’re going to get I’d take it man I think it might be yeah wow wow just I mean they’re on a PA they’re on a PA for his final course of the day ashik is filling fiddly boat shaped molds with tempered white chocolate for his rowing themed dessert a little bit SE Sal little B camon powder so freshness is already there he’s also filling molds with his pistachio KFI parfait Mix so it’s our first dessert proper and this is called Naomi’s delight and it’s a pistachio and honey parfait raspberry gel cardamom cream cheese and a chocolate boat and it’s a dish paying homage to par Olympic rower Nai riches from London and the southeast unhappy with his first batch
Of tempered chocolate boats asuk has another go ashook Hy last dish yeah one more push this was your lowest scoring dish the f I got for shf Sim there’s too many elements rather than two plays try to bring in only one plate producing almond I mean uh basil seed I’m not going to
Add in that so no basil seed about no tap so the tapioca noodles and the basle seed have gone gone yeah last one deep breath get you the Finish Line good luck my love thank you so much ashik adds blue coloring to his cardamom cream hoping it will impress
The judges more than it did Simon Rogan this is a big challenge 7 minutes to the pass ashik with the second lot of chocolate boats Now set ashik attempts to demold them why did they broke please come out come out come out in time please thankfully he’s got four intact
Boats for the judges by comparison demolding his pistachio pafa his plain sailing and is plated first he adds beads of raspberry gel followed by Blue cardamom cream think it looks much but it looks a lot more refined the edible flowers are added and fresh Raspberries oh they your little boats yeah you happy with them yes honey before the chocolate boats and ores are positioned on Top feel good yeah all right send it Chef s thank you you very much very Colorful okay what do you reckon it I mean the parfit itself I I think is absolutely delicious super smooth and yeah I mean what does put me off is blue things it always throws me but the actual the cream cheese is delicious but I’m not getting a huge amount of
Cardamom in it mhm and I just wish it was like like you said when we read it with the boat like it could just it’s a teaspoon sized boat it’s had to really squint to find that and it’s such a shame because then you’re really probing
Around trying to find the link to brief also that’s not an Olympic roome boat that’s like a a boat that you get on a lake in a park I think there are more inventive more elegant ways of capturing you know the homage to Naomi rich than blue cream cheese and a tiny boat
But the boat from a flavor point of view I think is really important because it’s that really sweetness of white chocolate suddenly kind of ties the whole dish together I thought the flavor profiles of it were wonderful like i’ said the pafa was magnificent the raspberry gel I
Thought was lovely CU I don’t disagree with that at all in terms of flavors but this isn’t just about flavors no okay it doesn’t nail the brief I get you it’s not a showstopper I think the flavors are magnificent I really love the white chocolate I think um that’s the
Highlight of the dish for me and I like the way the stachel just comes in I think it’s a very very good dish I think they’ve done really well here in terms of flavor is that not the most important thing this is going to be a dish that
Goes through to a banquet okay so it’s got to wow people and these dishes have got to be Unforgettable in every Aspect It’s the final dish of the day and cases in the cooler back kitchen lining molds with tempered white chocolate for her dessert inspired by an unforgettable Olympic moment it is time for the Olympic IPC Spirit a gold medal of white chocolate coconut and lime mousse mango gel
Pistachio fotine base coconut ice cream and Plum syrup inspired by the sharing of the gold medal by two high jumpers at Tokyo 2020 that was an incredible Olympic moment but Tom can you tell me what fotine is small little crispy flakes folded through some form of base
And then set think of like breakfast cereal but toasted and lovely and delicious oh wow Kate previously scored an eight for her dessert but she’s hoping to improve on that today Kate final stretch final stretch final dish yeah what was Simon’s feedback sharper basically and ice cream
Firmer and I think I can get that done both times you have more acid so I’m making a bit more acid L is that mango yeah are you looking for a 10 I’m looking for a 10 of course you are let’s go for the big one let’s do it Kate adds
Mint to her refreshing mango gel and starts layering up her half medals and the pressure mounts now I’ve just got to get this in the last shter I’m time another concern is her ice cream it didn’t set properly for Simon and it seems history may be about to repeat itself and my ice
Cream so my ice cream’s not quite set ready want to get this ice cream right it’s not right then it’s not going to be a 10 she plates the soft ice cream hoping smaller portions will set quicker and puts it into the freezer where it will be undisturbed she moves on to demolding
Her half medals Hece and Chu them in a basula but I’m not sure if they’re going to come out they’ve cracked so I don’t know if this is going to be the 10 that I’d hoped for you have 6 minutes to the pass oh no it’s very very very hot in this
Kitchen so Kate is moving between here and the back kitchen I’m probably going to be like 5 minutes late again with the clock ticking Kate tries again great I have enough okay where out the words she quickly covers the half medals in edible gold that CL
Strain is beginning to show I think H do you think this looks good for you uh it could be a bit sharper so this is your due time at the pass how many extra minutes do you need three please three extra minutes that’s fine Kate’s hoping
That will be long enough for her ice cream to firm up okay that is three extra minutes Kate coming up ice cream happy at last Kate drizzles the ice cream with Plum oil and it’s served along with a vial of Plum or brandy syrup and the resplendant
Medals yeah let’s get out of here it’s very hot service peace all right M it really is a marathon isn’t it yeah yeah it was B you just feel like athletes today you’ve been like athletes today it’s hardcore business it really really is so very careful
Oo should we share let’s do it there we are oh two Olympic Champions momentous love it beautiful thing wow there we are thank you so much congratulations thank you what do you think Ed I think it’s absolutely delicious I mean for a start when it came in I’m
Absolutely wed by the way they’ve executed the theme this is what we mean when we say on brief and to theme because just the act of dividing the gold medal to commemorate that moment is it was awesome so smart I mean I quite like the the ice cream on the side but I
Feel like it’s doing the same job as as the main medal is in terms of flavor I don’t think it’s adding much necessarily yeah I agree with you I think that ice cream is exceptional and it has almost I don’t know if there’s a bit of salt over
The top of it it’s got a salt salty Edge to it which is just the other flavor profile that’s coming through there are so many flavors going on here it’s like the ultimate kind of Golden Nugget of a cheesecake isn’t it it’s fantastic it’s a gold medal of a cheesecake I
Absolutely love it thing I don’t love necessarily is this gel in the bottle it’s quite bitter and quite strong and quite alcoholic I don’t know if that’s what it is Tom’s pouring it onto his spoon at the moment Tom what is that I love it it’s Brandy syrup that fights it
Jolts and it P but I love that because like Ed says everything kind of sort of morphs together but they’re beautiful flavors the lime the mango the coconut they all sit then you get this jolting punch from the syrup and I I I think it’s fantastic for me it’s a gold medal
Winning dish I look at it and you go is it banquet worthy absolutely does it taste great absolutely does it nail the brief spot on everything about it I think is Fantastic Welcome chefs what a week and what a day today congratulations to both of you yeah it was great from a judge’s point of view in this room today we’ve had some phenomenal dishes some brilliant cooking two very very contrasting Styles but hly we’ve had a wonderful day thank
You thank you and on that note I want to know who cooked Olympic Spirit me that nailed the brief spot on and then when you ate it technically it was absolutely fantastic I loved it so much much I gave it a 10 no I need You’
Be great a great a great thanks and I need to know who cooked The Aquatic Delight I have to say as soon as that Aroma came under my nose I knew it was going to be special I liked everything about it I loved it so much I gave it a
10 out of 10 thank you so much you’re welcome when it did come in it took you instantly sort of to the Street Markets of Caroline that to me was a real example of exactly how brilliant Chef you are thank you so much ma’am so Kate that must mean you cooked made with
Pride I did it blew a lot of us away in here that sauce was exceptional perfectly cooked fish and that crispy skin was just amazing thank you very much I’m sure you’re desperate to know who’s won so we’ll put you out your misery I say we Andy will so the winner
Of the London and the southeast going through to cook at finals Is Kate oh congratulations Kate what a week oh my God I didn’t think I got surprise reliev oh my God it’s so surprise I really I’m really so surprised well those dishes particularly the second half you had a really strong second half that main course and d and
There two dishes that I think was some tweaks they can definitely make it all the way yeah Kate the Symposium dish your main course was outstanding anyone who can get a scotch egg and french toast onto one plate is a winner in my book so well done I had help I had help
It’s lovely that you’ve got the grace to applaud but a what’s been so impressive for me particularly for instance in that fish dish you’ve been really authentic and you bring a different Cuisine to this competition please come back and bring us more wonderful Indian food
Thank you auk I loved your food and I’ll be honest with you if you don’t give me that recipe for The Aquatic Delight I’m might have to come out retirement so be care just so you know all right sure sure it was some real moments of magic in your
Cookery and like Nisha says please come back we’d love to see you again but unlike the Olympics you haven’t got to wait four years right you can do it next year L thank you so much for being here I’ve had an amazing day the food has been spectacular we’ both done London
And the South feeds proud Wicked Taylor I hope you will join us for the banquet I’ll be annoyed if you didn’t invite me you don’t want to annoy him just invite him congratulations K conations to you please back to the kitchen put your feet up congratulations great good amazing I’m
Absolutely thrilled yeah super excited super happy I’ve put so much working K has done a fantastic thing uh she been a great chef and uh yeah so great she was a great competitor to me as well I want those dishes at the bank what a day cooking those two chefs left nothing
Behind strong scoring strong strong cooking great dishes and it was quite interesting to see how the day played out because Asha took it at the beginning with that starter it was fantastic I thought it was very very good cooking that main course from Kate is quite spectacular and then when it
Came to dessert what a magical dish it’s kind of Clutch the heart and your palette and your spirit I mean she did a beautiful beautiful job you know I could see that dessert and that made on our banquet they are definitely contenders for a Podium London and the southeast brilliant
Again M congratulations kid thank you so much come here Lu I wish you good luck I hope you will qualify for banquet and make us proud thank you so much Cheers