November 13, 2018
Matt Tebbut is joined by chefs Tom Aikens and John Williams, as well as special guest Aled Jones. Throughout their show there are some great clips and moment from the BBC archive, including visits from Rick Stein, Raymond Blanc, The Hairy Bikers and Nigella Lawson. Drinks expert Jane Parkinson picks her favourite wines to go with the signature dishes.
John Williams is the Executive Chef of the one Michelin starred – The Ritz, London.
A veteran of the industry, Chef John Williams has been in the culinary trade now for over 40 years going The Ritz, London as executive chef in 2004. Winning various awards and accolades throughout his culinary career, in 2016 the restaurant was awarded its first long overdue star in the Michelin guide UK 2017.
Signature Dish: Poached chicken in white wine
The chicken is poached in a butter-covered muslin and slowly cooked in stock and wine.
The chefs couldn’t praise up the presentation of the dish enough, with Matt Tebutt saying ‘just looking at that, I need to take a photo’, asking Chef Williams if ‘that annoys him’. John went on to say, ‘No, we feast with our eyes and everybody is a blogger now’.
Aled Jones wasn’t hesitant to dive straight in, ‘is this just mine, thank you very much’. He also went on to say, that everything on the plate, ‘was just perfect’.
Jane paired the poached chicken dish with a lovely ‘Grand Cru Chablis‘, she’s looking at ‘the hight street’ and affordable pairing that people can buy. Bellingham, The Bernard Series, Whole bunch, Roussane 2018 thats produced in South Africa. John Williams seemed happy with the relationship, saying it was a ‘very good match’.
Tom Aikens is one of the UK’s most acclaimed and inspirational British Chefs, from Norfolk. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars. The chef is dedicated to serving only the highest quality, ethically sourced ingredients.
Signature Dish: Bresaola, kohl rabi slaw, capers, hazelnuts, chives all bound with a mayonnaise, truffles, carpaccio with roasted and chard celariac.
Aled Jones loved the smell and look of chef’s dish, he went to say that he only came on the show to meet and eat the food of Tom Aikens and John Williams.
All chefs dived in and enjoyed eating Tom’s dish, ‘amazing’. Matt Tebbut loved the combination of garlic in the skin, and thought that it ‘brought the dish together’.
Jane paired the dish according to the ‘three heroes’ on the plate, truffles, beef and celeriac. Matching with a ‘Chateau’, Haut Mouleyure, which is a very ‘gastronomic wine’, with a ‘very fresh, zingy and real weight of flavour’ complimenting the rich ingredient’s from Tom’s Dish.
If you are a fan of Saturday Kitchen, you will know all about the very funny and skillful omelette challenge. Celebrity chefs are set the task of making a three-egg omelette as fast as they possibly can to beat the world record of an edible omelette made in 40 seconds.
Tom finished at a time of of 22.48 seconds, and beating his last time by 6 seconds, but unfortunately the omelette wasn’t cooked and Matt had thrown it straight in the compost bin.
John finished at a time of 1 minute 23 seconds and coming near last in the competition.