Great British Menu S14E04 North East Starter and Fish Courses (1280x720p HD, 50fps, soft Eng subs)

Three chefs new to the competition compete this week in the north east heats. Three of the region's most exciting chefs battle it out for the top spot. Mike Carr is the former head chef at Harrogate's Restaurant 92, Samira Effa, from Huddersfield, is head chef at The Box Tree in Ilkley and Tom Anglesea, originally from Durham, is head chef at 'The Laughing Heart' in London. Can these three ambitious newcomers present the menu of their careers, inspired by 50 years of British pop music? What will this week's surprise veteran judge - who is very rock n roll - think of their efforts?

Tom reveals some personal connections to this year's music brief, beginning with his starter inspired by Britpop pioneers Oasis. Called My Masterplan, it combines the rather humble potato with lavish caviar and truffles to create a special version of a Bellini. To elevate the dish to a banquet-worthy status, Tom attempts some notoriously tricky pommes souffles but will they hit the right notes or could they fall flat?  Meanwhile, Mike is bringing a contemporary vibe to the table with a starter inspired by a Clean Bandit tune, Symphony, which marries veal sweetbreads and pickled radish, but will they work in harmony? Finally, Samira's taking her motivation from Elton John's The Circle of Life and the very common but versatile tomato.

After receiving the veteran judge's scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course, as part of the new hour long format for the regional heats. Mike is using turbot for the second Oasis-inspired dish of the day called Champagne Supernova, Tom takes inspiration from Pink Floyd and dedicates his Japanese-style fish dish called Lost Souls in a Fish Bowl to both a dear departed friend and the pop stars no longer with us, while Samira goes all pun-tastic with a lobster and crab spicy dish called Tikka Look At Me Now.

First broadcast: 27 March 2019
Duration: 1 hour

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