0:00:03 > 0:00:05This week on Great British Menu -
0:00:05 > 0:00:07three of Wales's best chefs.
0:00:07 > 0:00:11Phil Carmichael, executive chef to former banquet winner Jason Atherton...
0:00:11 > 0:00:13I'm hoping my Michelin star will give me the edge
0:00:13 > 0:00:15and I can win this competition.
0:00:15 > 0:00:17..experimental chef Stephen Gomes...
0:00:17 > 0:00:19I'm pretty confident. What about you guys?
0:00:19 > 0:00:22..and ambitious young restaurateur, Adam Bannister...
0:00:22 > 0:00:26I'd be lying if I said I wasn't petrified but I'm going to do my best.
0:00:26 > 0:00:29..are competing for the honour of cooking at a banquet celebrating
0:00:29 > 0:00:35100 years of the Women's Institute at London's historic Drapers' Hall.
0:00:35 > 0:00:39In yesterday's starter course, Stephen landed in last place.
0:00:39 > 0:00:41I think you played it too safe.
0:00:42 > 0:00:45Michelin-trained Phil failed to deliver...
0:00:45 > 0:00:47I'm going to give you a six.
0:00:49 > 0:00:51..while Adam took first place.
0:00:51 > 0:00:54An eight. That dish really has got potential.
0:00:54 > 0:00:58With today's fish course, Phil is out to prove his pedigree.
0:00:58 > 0:01:00Yeah, it's crunch time now.
0:01:00 > 0:01:02But with Adam frantically trying to stay on top...
0:01:04 > 0:01:07..and Stephen risking it all to impress...
0:01:07 > 0:01:09You off diving?
0:01:09 > 0:01:11..the competition is heating up.
0:01:11 > 0:01:13How are we doing, Adam? BLEEP!
0:01:13 > 0:01:17He's savage! All under control? BLEEP!
0:01:29 > 0:01:33100 years ago, the WI was set up to encourage women to grow
0:01:33 > 0:01:36and preserve food during World War I.
0:01:36 > 0:01:39A century on, their hearty home-cooked
0:01:39 > 0:01:43recipes are the hallmark of classic British cooking.
0:01:43 > 0:01:45The chefs have researched the brief...
0:01:45 > 0:01:46Pleasure to meet you. Welcome.
0:01:46 > 0:01:50..and been inspired by the important women in their lives...
0:01:50 > 0:01:52Is that a winner, girls? Yeah.
0:01:52 > 0:01:54..to produce culinary masterpieces...
0:01:54 > 0:01:55Got my approval.
0:01:55 > 0:01:57..worthy of the WI.
0:01:57 > 0:01:59Absolutely lovely. Thank you. LAUGHTER
0:02:04 > 0:02:07Judging the chefs this week is a two-time banquet champion
0:02:07 > 0:02:10and holder of two Michelin stars -
0:02:10 > 0:02:13Tom Kerridge.
0:02:13 > 0:02:14How we doing, Wales?
0:02:14 > 0:02:19Great. Good. We all right? Yeah. Fish day. Can build on yesterday.
0:02:19 > 0:02:21Yes, Chef. Definitely, chaps.
0:02:23 > 0:02:25I'm sure you're all aware I have a shellfish allergy.
0:02:27 > 0:02:30So just in case any of you are cooking shellfish,
0:02:30 > 0:02:32I've brought a great friend in...
0:02:34 > 0:02:36..to help me taste the food.
0:02:37 > 0:02:40So, gentlemen, I'm sure he needs no introduction,
0:02:40 > 0:02:45it's Great British Menu winner and superstar chef, Tom Aikens.
0:02:45 > 0:02:48Chef. Hi, Chef. Chef. TOM: How we doing?
0:02:48 > 0:02:51And I'm really looking forward to tasting some great fish dishes.
0:02:51 > 0:02:53Let's smash it out of the park today. Come on, Wales.
0:02:57 > 0:02:58LAUGHTER
0:03:01 > 0:03:04That spices things up a bit. It certainly does.
0:03:05 > 0:03:08First up, young chef Adam Bannister, who surprised his rivals
0:03:08 > 0:03:14yesterday with his sophisticated take on simple home-cooked classics.
0:03:14 > 0:03:18I'm not going to take my eyes of the other two. They're great chefs.
0:03:18 > 0:03:21So, fingers crossed I'll keep on cooking as well as I have
0:03:21 > 0:03:23and hopefully that will be enough.
0:03:27 > 0:03:31How we doing, Adam? Chef. Talk me through today's dish.
0:03:31 > 0:03:34What's it called? Salmon And Cucumber Sandwich.
0:03:34 > 0:03:36The Women's Institute, they love a bit of afternoon tea.
0:03:36 > 0:03:40So that's the inspiration, it's afternoon tea and a salmon
0:03:40 > 0:03:44and cucumber sandwich. So I've got a lovely organic salmon here.
0:03:44 > 0:03:47Lovely big boy, that one. Yeah. So I'm going to brine this.
0:03:47 > 0:03:50This is going to go into the brine, some lovely Earl Grey tea. OK.
0:03:50 > 0:03:54What is it, a cold cup of brine tea? Yeah, pour it over your salmon.
0:03:54 > 0:03:57Going to make a few different elements with some cucumbers.
0:03:57 > 0:03:59I've got a bit of pickled cucumber going on.
0:03:59 > 0:04:01I've got some jellies going on.
0:04:01 > 0:04:06Yeah, just going to wrap that in some nice good old-fashioned
0:04:06 > 0:04:07bread that everyone knows.
0:04:07 > 0:04:12And then I'm going to pan-fry it so it looks like a sandwich on a plate.
0:04:12 > 0:04:17Sliced white bread to the Women's Institute. That is a brave man.
0:04:17 > 0:04:21Brave? Foolish? You are taking a risk, here, Chef, aren't you?
0:04:26 > 0:04:29So, at the end of the day, is it just a sandwich?
0:04:29 > 0:04:31Well, it is a very simple-sounding dish.
0:04:31 > 0:04:33How he lifts it, we have to wait and see.
0:04:35 > 0:04:38Next it's Michelin-trained Phil Carmichael.
0:04:38 > 0:04:41His starter underwhelmed veteran Tom.
0:04:41 > 0:04:44Today he's determined to prove his star credentials
0:04:44 > 0:04:47and outshine leader Adam.
0:04:47 > 0:04:50I've just got to make sure that every element is absolutely perfect.
0:04:50 > 0:04:51It's got to be spot on.
0:04:51 > 0:04:53Yeah, if I don't get a good score today,
0:04:53 > 0:04:56then the rest of the week's going to be a massive uphill battle.
0:04:58 > 0:05:00The title of the dish, Tom, is LightlySmokedSeaBass
0:05:00 > 0:05:02MusselsCocklesLaverbread.
0:05:02 > 0:05:06And that's all written as one word as a sort of nod to
0:05:06 > 0:05:09the longest place name in Europe in Anglesey in Wales which
0:05:09 > 0:05:13happened to be where the first WI meeting was 100 years ago.
0:05:13 > 0:05:17What is that called? The shortened version is called Llanfair PG.
0:05:17 > 0:05:19OK, and the longer version is you can't even pronounce it?
0:05:19 > 0:05:21I can't pronounce it, I'm afraid.
0:05:21 > 0:05:25OK, it must be a long bad word if even a Welshman can't say it. It is.
0:05:25 > 0:05:27Right, OK, listen.
0:05:27 > 0:05:30I'm one for ingredients speaking for themselves, that is
0:05:30 > 0:05:32an incredible looking sea bass.
0:05:32 > 0:05:34It's beautiful, isn't it? We're literally just going to pan-fry
0:05:34 > 0:05:40that and then serve that with some beautiful cockles. Some mussels.
0:05:40 > 0:05:42Cook some off, get all the natural juices out of there to make
0:05:42 > 0:05:45a very simple veloute with that.
0:05:45 > 0:05:48What else have you got going on in there? I can see this pot...
0:05:48 > 0:05:51Yeah, this is the laverbread. Laverbread?
0:05:51 > 0:05:52This is like a Welsh seaweed.
0:05:52 > 0:05:56And then here we seem to have some sea vegetables and herbs, is that?
0:05:56 > 0:05:58Yeah, exactly. So we've got some samphire there,
0:05:58 > 0:06:01some rock samphire, which we are going to blanch.
0:06:01 > 0:06:03Very simple cookery. Yeah, very simple.
0:06:03 > 0:06:07Very similar to your sort of ingredients, just simple cooking.
0:06:07 > 0:06:10No sliced white bread here, though. No sliced white.
0:06:10 > 0:06:11LAUGHTER
0:06:16 > 0:06:20I mean, he's relying on ingredients speaking for themselves.
0:06:20 > 0:06:22It's a great marriage of flavours but on the execution,
0:06:22 > 0:06:25is it going to really give us that wow factor?
0:06:26 > 0:06:30Last up, experimental Stephen Gomes.
0:06:30 > 0:06:33He lost points yesterday for under-spicing his starter
0:06:33 > 0:06:37but is confident about taking a risk with big bold flavours today.
0:06:37 > 0:06:39Usually I always have fun with my food.
0:06:39 > 0:06:42I'm going to go back into the kitchen and stick to my recipes.
0:06:42 > 0:06:44I'm going to put up a good show.
0:06:44 > 0:06:47Back again, Chef. Back again. Feeling comfortable today? Yes, I do.
0:06:47 > 0:06:51Going to take a risk? This dish is all about risk, Chef.
0:06:51 > 0:06:54OK, so what is the dish? What are we cooking, what's it called?
0:06:54 > 0:06:55It's called Preserving Memories.
0:06:55 > 0:06:58Preserving Memories. What's the inspiration behind your dish?
0:06:58 > 0:07:01It's the values and skills of the Women's Institute, Chef.
0:07:01 > 0:07:04I'm going to make some mango chutney, as one of the preservation.
0:07:04 > 0:07:07Then I'm going to do a mint and coriander foam.
0:07:07 > 0:07:10OK, mint and coriander foam. Who have we got here?
0:07:10 > 0:07:14That's my mother from India. Yeah? And is that you? Yes, Chef.
0:07:14 > 0:07:16Nice hair. I still have it!
0:07:16 > 0:07:17LAUGHTER
0:07:17 > 0:07:19You're more recognisable in this picture.
0:07:19 > 0:07:22And this lovely lady here, who's this?
0:07:22 > 0:07:25She's Valerie, she is my very close friend and she is my British mother.
0:07:25 > 0:07:28She's like your British mother? She is. OK.
0:07:28 > 0:07:30And a nod to the Women's Institute
0:07:30 > 0:07:33and strong female figures in your life. OK.
0:07:33 > 0:07:35I'll be cooking the mackerel in two ways, Chef.
0:07:35 > 0:07:38One way, it's my mother's secret recipe.
0:07:38 > 0:07:40I'm going to cook it in a mustard sauce.
0:07:40 > 0:07:43So this is the spicy way that you've learned from your Indian mother?
0:07:43 > 0:07:46Yes, Chef. And we've got here another tray of spices again.
0:07:46 > 0:07:50So we've got onion seeds, chilli powder.
0:07:50 > 0:07:54My mother's pickled peppers. This is the secret recipe what I've learned.
0:07:54 > 0:07:58So this is a secret recipe of pickled peppers. OK.
0:07:58 > 0:08:01Is it safe to try or is it going to... Chef, it is. It's not too hot?
0:08:01 > 0:08:03No, Chef.
0:08:03 > 0:08:04Not hot for me.
0:08:04 > 0:08:06LAUGHTER
0:08:06 > 0:08:10He said that after I put it in my mouth. That's...
0:08:10 > 0:08:11HE COUGHS
0:08:11 > 0:08:13I'm sorry, Chef? No, that's beautiful. It is warm, though.
0:08:13 > 0:08:16Go careful with that, it's warm. Yes, Chef.
0:08:16 > 0:08:18And then the second way you are going to cook it?
0:08:18 > 0:08:21The second way, it's much more simpler way.
0:08:21 > 0:08:23I'm going to be marinating the fish in lemon juice and parsley
0:08:23 > 0:08:26and I'm going to bake it and then use some liquid nitrogen
0:08:26 > 0:08:29so it's going to be a cold feature to the fish.
0:08:29 > 0:08:31So, you're going to put it in liquid nitrogen
0:08:31 > 0:08:34so it's kind of like reversed cooking? It is, Chef.
0:08:34 > 0:08:37In like minus temperatures? Yes, Chef.
0:08:37 > 0:08:39But the beginning of that sentence you said that's a simple way
0:08:39 > 0:08:44of cooking it. Yeah. Simple as in less spicy? Yes.
0:08:44 > 0:08:48But quite complicated on technique. Yes, Chef, it's all about timings.
0:08:48 > 0:08:52TOM: There's a lot going on. A lot of very, very interesting ingredients.
0:08:52 > 0:08:54I'm intrigued. I'm more than intrigued.
0:09:02 > 0:09:05What I really like is the big bold flavours that he's going with.
0:09:05 > 0:09:09He's pushing those risks out there. This is exciting.
0:09:09 > 0:09:12I'm just hoping he can pull it all off and make a fantastic dish.
0:09:16 > 0:09:18As they get cooking, all the chefs know
0:09:18 > 0:09:21they are now under double the pressure to impress.
0:09:21 > 0:09:24So, guys, how are you feeling about having a second judge?
0:09:24 > 0:09:28It's two different taste buds now. And it's all your fault, Phil.
0:09:28 > 0:09:29LAUGHTER
0:09:29 > 0:09:34Tom Aikens's uncompromising reputation is the talk of the kitchen.
0:09:34 > 0:09:37Trust me, if I'd known Tom K was going to be the judge...
0:09:37 > 0:09:39You never would have done shellfish! Yeah, exactly.
0:09:39 > 0:09:41And then he just snuck Tom Aikens on us.
0:09:41 > 0:09:45Then, yeah, I wouldn't have done shellfish. Not on your life.
0:09:46 > 0:09:50Obviously, you know, bringing Tom Aikens in is sort of,
0:09:50 > 0:09:52you know, raises the stress levels by about 20 notches.
0:09:58 > 0:10:01For his Preserving Memories dish, Stephen marinates mackerel fillets
0:10:01 > 0:10:07in his mother's secret spice mix ready to cook sous-vide.
0:10:07 > 0:10:10He's also baked whole mackerel with lemon juice,
0:10:10 > 0:10:12paprika and parsley.
0:10:12 > 0:10:14I definitely need more than a five today.
0:10:14 > 0:10:16This dish, I think, is going to make it.
0:10:16 > 0:10:19Stephen is doing a very complicated dish.
0:10:19 > 0:10:20He's put himself under a lot of pressure
0:10:20 > 0:10:24but if he pulls it off, it will be a knockout.
0:10:24 > 0:10:27Are you off? Yes, liquid nitrogen.
0:10:27 > 0:10:31The next step in Stephen's technically experimental recipe
0:10:31 > 0:10:35is to cool his baked mackerel in liquid nitrogen.
0:10:35 > 0:10:36Interesting.
0:10:38 > 0:10:41So, this fish has come out of the oven hot
0:10:41 > 0:10:45and gone into liquid nitrogen, cold, freezing cold,
0:10:45 > 0:10:48to stop it cooking. Cooking, Chef.
0:10:48 > 0:10:51Could you not have just put it in a fridge?
0:10:51 > 0:10:54You could, but you would not get the shape then, Chef.
0:10:54 > 0:10:57Ah, so it's the shape that comes from the liquid nitrogen?
0:10:58 > 0:11:01I mean, it's a dramatic, it all looks amazing,
0:11:01 > 0:11:04but I'm really not sure what it's bringing to the dish.
0:11:07 > 0:11:11Current leader Adam is feeling the heat of the competition.
0:11:11 > 0:11:14The least experienced of the three, he needs to keep his calm
0:11:14 > 0:11:17if he wants to stay on top.
0:11:17 > 0:11:18BLEEP!
0:11:18 > 0:11:21I need it quick. BLEEP!
0:11:21 > 0:11:22Savage! Excuse the language.
0:11:22 > 0:11:26Having seen the way Adam elevated humble British classics
0:11:26 > 0:11:28in his starter, his rivals are wary
0:11:28 > 0:11:31of his next very simple-sounding dish.
0:11:31 > 0:11:36But I'm sure Adam is not just doing a salmon and cucumber sandwich.
0:11:36 > 0:11:40I'm sure there's a lot more to it than that. We'll see.
0:11:40 > 0:11:42He had a great first course
0:11:42 > 0:11:44so I'm sure he's going to be running around like a lunatic
0:11:44 > 0:11:47and then pull it out of the bag at the last minute like he did.
0:11:47 > 0:11:49He pickles compressed cucumbers
0:11:49 > 0:11:51and strains cucumber juice to make a jelly...
0:11:53 > 0:11:56..before rolling sliced white bread through a pasta machine.
0:11:56 > 0:11:58Yeah, he's got simple ingredients
0:11:58 > 0:12:02but he's got to use technique to make this dish amazing.
0:12:02 > 0:12:05Could that technique be replicated at a banquet? A different game.
0:12:05 > 0:12:06It is a different game.
0:12:10 > 0:12:13Adam? What is going on here?
0:12:13 > 0:12:16I thought you were making me a sandwich, not a piece of pasta.
0:12:16 > 0:12:19I am. It's a sandwich. It's a nice, thin piece of bread. OK.
0:12:19 > 0:12:22Wrapped around my salmon. I see.
0:12:22 > 0:12:25How does the bread stay together, it doesn't fall apart?
0:12:25 > 0:12:29You've just go to be gentle. Gentle? That's correct, yes.
0:12:29 > 0:12:33And you've obviously tried this before, have you? Yeah.
0:12:33 > 0:12:37It can be a bit testing. Sometimes, it can split and crack. OK.
0:12:42 > 0:12:45For his pared-down fish dish, Michelin-trained Phil
0:12:45 > 0:12:47has steamed cockles and mussels
0:12:47 > 0:12:52and is straining the mussel liquor to make a veloute.
0:12:52 > 0:12:55I prefer the juice to the meat myself. Really? Yeah.
0:12:55 > 0:12:56I'll save you a cup! Thanks.
0:12:58 > 0:13:02With his sights set on the top of the scoreboard, Phil is hoping
0:13:02 > 0:13:06the quality of his seafood will give him the winning edge.
0:13:06 > 0:13:07I travelled up to Anglesey,
0:13:07 > 0:13:10a little place called Llanfair PG.
0:13:10 > 0:13:14It was the birthplace of the WIA in the UK.
0:13:14 > 0:13:18So, yeah, it's only fair that that gets represented, hopefully,
0:13:18 > 0:13:20at the banquet in some ways.
0:13:22 > 0:13:25Situated off the north-west coast of Wales,
0:13:25 > 0:13:29Anglesey is an island famous for its seafood.
0:13:29 > 0:13:34Phil is meeting up with mussel and oyster fisherman, Sean Crynan.
0:13:34 > 0:13:35Hi, Sean, I hear you're the man
0:13:35 > 0:13:38to talk to about mussels around here? I am, yeah.
0:13:38 > 0:13:41We're quite fortunate in the Menai that we have a species of algae
0:13:41 > 0:13:44that imparts a lovely sweetness to the shellfish,
0:13:44 > 0:13:48which is very healthy and very environmentally sustainable.
0:13:48 > 0:13:51If you don't mind, Sean, I'm going to take these off. You can.
0:13:51 > 0:13:52And get into the warm.
0:13:52 > 0:13:55Anglesey is where Britain's first Women's Institute meeting
0:13:55 > 0:13:58was held 100 years ago.
0:13:58 > 0:14:01So, Phil is heading to the hall where it took place
0:14:01 > 0:14:05and meeting up with Chair the Anglesey WI, Audrey Jones.
0:14:05 > 0:14:09This urn here, it was bought with the building for ?2.
0:14:09 > 0:14:13?2, certainly make a lot of tea with that. You would, wouldn't you?
0:14:13 > 0:14:17It's rather heavy, they must have had some muscles, those ladies.
0:14:17 > 0:14:19What sort of things would they have actually done
0:14:19 > 0:14:21at the first meetings?
0:14:21 > 0:14:23Well, there was a demonstration
0:14:23 > 0:14:25on preserving fruit and vegetables.
0:14:25 > 0:14:29That was actually the first meeting. Wow.
0:14:29 > 0:14:32Phil's cooking up the mussels element of his dish in honour
0:14:32 > 0:14:34of the women who first began the WI,
0:14:34 > 0:14:37and is keen to see if Audrey approves.
0:14:38 > 0:14:39They are nice.
0:14:39 > 0:14:43You've got them past me and I'm sure you'll get them past the judges, too.
0:14:43 > 0:14:47They are really delicious. Thank you very much, Audrey.
0:14:47 > 0:14:50I can have another one? Of course you can, they're all yours.
0:14:54 > 0:14:58Phil wants to let his seafood ingredients speak for themselves
0:14:58 > 0:15:01but as he under-delivered yesterday, the veteran chefs
0:15:01 > 0:15:04are looking for him to really push himself with his fish course.
0:15:04 > 0:15:06Phil is a man of super high standards.
0:15:06 > 0:15:09He won't be very happy with six out of ten for his starter.
0:15:09 > 0:15:10I know he wants more.
0:15:10 > 0:15:14He's got to work extra hard and get in one of those big scores.
0:15:15 > 0:15:18As Tom Kerridge's seafood allergy means he won't be tasting
0:15:18 > 0:15:23the dish, it's tough critic Tom Aikens, Phil needs to impress.
0:15:23 > 0:15:26I had to say, it's quite a simple dish.
0:15:26 > 0:15:30Absolutely, that's the biggest risk with this dish is its simplicity.
0:15:30 > 0:15:33You know, I've got to get the fish cooked perfectly,
0:15:33 > 0:15:35the mussel veloute has got to taste great.
0:15:35 > 0:15:37Otherwise, you could fall flat on your face.
0:15:41 > 0:15:43Adam is also using simple ingredients
0:15:43 > 0:15:47with his afternoon-tea-inspired salmon and cucumber sandwich.
0:15:47 > 0:15:51He mixes his Earl Grey flavoured brine and fillets his fish.
0:15:51 > 0:15:53Are you OK with that salmon, big man?
0:15:53 > 0:15:57Sure you've left enough on the bone?
0:15:57 > 0:15:59Fighting talk, chief!
0:16:01 > 0:16:05Meanwhile, Stephen is making a mango chutney for his mackerel dish.
0:16:07 > 0:16:09So, Stephen, how are you getting on?
0:16:09 > 0:16:13Your dish sounded super complicated, if I'm honest.
0:16:13 > 0:16:14I'm in a complicated situation.
0:16:15 > 0:16:20Veteran Tom criticised Stephen for under-spicing his starter.
0:16:20 > 0:16:24So today, he's going all out with strong flavours.
0:16:24 > 0:16:27It'll be interesting to see if Stephen ups his spice level today.
0:16:27 > 0:16:31I think he should, and just cook how he cooks normally.
0:16:31 > 0:16:34How is the sauce? I'll taste it.
0:16:36 > 0:16:37Ooh!
0:16:37 > 0:16:40What have you put in the mango chutney?
0:16:40 > 0:16:42It's got the onion seeds, chillies, coriander.
0:16:42 > 0:16:45You said you were going to lift the spices, you certainly have.
0:16:45 > 0:16:49Yeah, I have. That's going to be hot. Hot. Wow!
0:16:51 > 0:16:54Determined to demonstrate his modern approach to presentation
0:16:54 > 0:16:58as well as bold flavours, Stephen is the first to plate up.
0:17:00 > 0:17:03He decorates the plate with mango and mint coulis
0:17:03 > 0:17:06and spoons his hot, spicy mango chutney into jars,
0:17:06 > 0:17:10along with cold coriander and mint foam.
0:17:10 > 0:17:14He garnishes his mackerel in spiced curry sauce
0:17:14 > 0:17:17before smoking with aromatic cinnamon and hickory.
0:17:18 > 0:17:21Finally, he adds his whole cold mackerel
0:17:21 > 0:17:24frozen into shape with liquid nitrogen.
0:17:24 > 0:17:26All served on special plates
0:17:26 > 0:17:29paying tribute to the women who've inspired him.
0:17:29 > 0:17:32Dramatic, isn't it? It is. Looks great. Indeed.
0:17:32 > 0:17:35Memories down here, preserving things going on there.
0:17:35 > 0:17:38Come on, then, do you want to carry it, Chef? Let's go.
0:17:41 > 0:17:42Hit it.
0:17:43 > 0:17:45Sweet, aromatic. Yeah, beautiful.
0:17:45 > 0:17:48Yeah, the mango chutney he's made definitely works.
0:17:48 > 0:17:50The foam is quite rich.
0:17:51 > 0:17:52Yeah, nice depth of flavour.
0:17:52 > 0:17:55So with the hot mackerel, do you think you got the flavours right?
0:17:55 > 0:17:58The balances? Yes, I did think it worked well.
0:17:58 > 0:18:01I've also increased the spice level a little bit, if you have noticed.
0:18:01 > 0:18:02I have.
0:18:02 > 0:18:04HE LAUGHS
0:18:04 > 0:18:06That's delicious.
0:18:06 > 0:18:08Yeah, it's not too spicy.
0:18:08 > 0:18:10That's the level I like. Yeah.
0:18:10 > 0:18:13So, Stephen, are you happy with the way that the cold mackerel
0:18:13 > 0:18:15has been cooked? Are you happy with it? Yes, Chef.
0:18:15 > 0:18:17It's not overcooked, undercooked?
0:18:17 > 0:18:19I think I'm pretty happy with it, Chef.
0:18:19 > 0:18:22For me, the mackerel's a little bit overcooked.
0:18:22 > 0:18:25You can see it's gone a little bit like sort of cotton wool.
0:18:25 > 0:18:27TOM: You've got the head, you've got the bone.
0:18:27 > 0:18:30I mean, do you think that's suitable for the banquet? Yes, it is.
0:18:30 > 0:18:33Yeah, it's definitely a step up from his starter dish... Definitely, yeah.
0:18:33 > 0:18:35..apart from the little bones.
0:18:35 > 0:18:37I'd give that a solid sort of seven out of ten.
0:18:37 > 0:18:41What mark out of ten would you give this dish, Stephen?
0:18:41 > 0:18:43A good eight, Chef. So I'm pretty happy,
0:18:43 > 0:18:46at least I'm doing something which is different, Chef, something out of the box.
0:18:49 > 0:18:52Current leader Adam is next to plate up with his dish,
0:18:52 > 0:18:56inspired by a traditional afternoon tea.
0:18:56 > 0:19:00He wraps his tea-brined salmon fillets and cucumber jelly
0:19:00 > 0:19:02in his shop-bought sandwich bread
0:19:02 > 0:19:04and pan-fries to add crispness and texture.
0:19:07 > 0:19:10Hi, Stephen. How do you think that went? I think it went pretty well.
0:19:10 > 0:19:13What do you think? Yeah, I thought it was good. Yeah.
0:19:13 > 0:19:14ADAM: Really nice.
0:19:14 > 0:19:19Running out of time, Adam needs to toast his pickled cucumber pieces.
0:19:19 > 0:19:21You got a blowtorch that works?
0:19:25 > 0:19:26BLEEP!
0:19:26 > 0:19:29Can you see if there's a better blowtorch than this, please?
0:19:29 > 0:19:32Lads? How we doing, Adam?
0:19:33 > 0:19:37Good, Chef. All under control? Yes, Chef.
0:19:41 > 0:19:43It's working now.
0:19:43 > 0:19:45Got it? Yeah, yeah, thanks.
0:19:47 > 0:19:50Adam layers on cucumber strips
0:19:50 > 0:19:52and slices his sandwich.
0:19:54 > 0:19:57Then adds crispy salmon skin
0:19:57 > 0:20:00and pickled cucumbers filled with cucumber jelly.
0:20:00 > 0:20:02Finally, it's ready to serve.
0:20:06 > 0:20:09Oh, right. Happy, chef?
0:20:10 > 0:20:12Glad it's finished. Glad it's finished, OK.
0:20:12 > 0:20:14Let's go. Enjoy it, boys.
0:20:14 > 0:20:15Thank you. See you later.
0:20:18 > 0:20:20In terms of presentation, you're happy with the way that
0:20:20 > 0:20:23that's come across, it contains that impact that you're looking for?
0:20:23 > 0:20:25Yep.
0:20:25 > 0:20:28I don't think it really fits the brief.
0:20:28 > 0:20:30No, I didn't get the connection either.
0:20:30 > 0:20:34The flavour in the salmon you said has been brined with tea.
0:20:34 > 0:20:36I like it.
0:20:36 > 0:20:37That is delicious.
0:20:37 > 0:20:40You're happy with the bread around the salmon?
0:20:40 > 0:20:44Personally would prefer the bread to be a little bit more crispy.
0:20:44 > 0:20:46PHIL: Yeah, to me it's gone a little bit soggy so when you eat it
0:20:46 > 0:20:50you're left at the end with just a mouthful of bread.
0:20:51 > 0:20:55And are you confident you can replicate this dish for the banquet?
0:20:59 > 0:21:01Jelly needs to taste of cucumber
0:21:01 > 0:21:04and then you're looking at a sort of an eight, nine dish again.
0:21:04 > 0:21:06Yeah, it's a proper seven.
0:21:06 > 0:21:08What would you score your dish?
0:21:11 > 0:21:12I'd give it a seven.
0:21:15 > 0:21:16How was that?
0:21:16 > 0:21:20Definitely a lot scarier with two judges stood next to you
0:21:20 > 0:21:22asking you questions.
0:21:22 > 0:21:24PHIL: Yeah, confident now?
0:21:24 > 0:21:28The bread could've been a little bit crispier for my liking.
0:21:28 > 0:21:30Last to plate up is Phil.
0:21:32 > 0:21:34His starter disappointed
0:21:34 > 0:21:38so he's taking a risk by keeping it simple with his fish course.
0:21:40 > 0:21:42How are you getting on, Phil?
0:21:42 > 0:21:45PHIL: I've got the sea bass in the pan. Yeah, it's crunch time now.
0:21:45 > 0:21:46Here we go.
0:21:48 > 0:21:50He fries sea vegetables and laverbread
0:21:50 > 0:21:55and adds the meat from his shellfish before topping with sea bass fillet.
0:21:55 > 0:21:56Happy with the fish?
0:21:58 > 0:22:02Yes. It's going to look like a lovely restaurant dish.
0:22:04 > 0:22:07Last of all, Phil covers the dish with a glass cloche
0:22:07 > 0:22:09filled with hickory smoke.
0:22:14 > 0:22:19OK, Phil, well done. You're up. Yep. Happy?
0:22:19 > 0:22:21Tsh...yeah. "Tsh, yeah!" OK.
0:22:21 > 0:22:24Come on, then, let's go. Thank you very much.
0:22:24 > 0:22:25See you soon.
0:22:27 > 0:22:30Is it worthy of a banquet
0:22:30 > 0:22:32or is it edging towards a bit of a restaurant dish?
0:22:34 > 0:22:35Erm...
0:22:36 > 0:22:38..I...
0:22:38 > 0:22:39Erm...
0:22:42 > 0:22:45Do you think the smoke has added any element to the dish?
0:22:45 > 0:22:47I don't want the smoke overpowering it.
0:22:47 > 0:22:50I don't know if he warmed his plate.
0:22:50 > 0:22:52Temperature of the bowl.
0:22:54 > 0:22:56Yeah.
0:22:56 > 0:22:58Should be hotter. Should be.
0:23:00 > 0:23:03The sea bass is pretty well cooked. It's nice. It's nice.
0:23:05 > 0:23:08TOM: And the balance of all the flavours with the sea vegetables,
0:23:08 > 0:23:09do you think that's worked?
0:23:09 > 0:23:14I think all the vegetables accompany the whole thing pretty well.
0:23:14 > 0:23:16The mussel veloute, are you happy with the flavour?
0:23:16 > 0:23:19Yeah, I am, you know, you can taste the mussels,
0:23:19 > 0:23:24you can taste the cockles. Will it impress the WI at a banquet?
0:23:24 > 0:23:25I think so, you know,
0:23:25 > 0:23:28it's a celebration of where the WI started in the UK.
0:23:28 > 0:23:30What score would you give it?
0:23:30 > 0:23:32Erm...
0:23:32 > 0:23:34If I had to mark it out of ten, I'd probably give it a six or a seven.
0:23:36 > 0:23:39Give it an eight. I'll give a good, respectable seven for this.
0:23:39 > 0:23:42Is there anything you would change on this dish
0:23:42 > 0:23:44if you were able to do it again?
0:23:44 > 0:23:45Serve it on a hot plate.
0:23:59 > 0:24:01How was that? Yeah, there's a couple of things
0:24:01 > 0:24:05I'd sort of maybe do slightly differently but overall, yeah,
0:24:05 > 0:24:06I was happy with the flavours.
0:24:06 > 0:24:09It did look amazing...
0:24:09 > 0:24:11for a restaurant.
0:24:13 > 0:24:15But that salmon did taste fantastic.
0:24:15 > 0:24:17Yes, but is it a banquet dish?
0:24:19 > 0:24:23Fish in liquid nitrogen, it was very dramatic.
0:24:23 > 0:24:27Yeah, it's quite frightening, you know, we had the two of them today.
0:24:27 > 0:24:30Yeah, that was a nasty little curveball they threw us there.
0:24:38 > 0:24:40All right?
0:24:40 > 0:24:44Stephen, I'm going to start with you. Yes, Chef.
0:24:44 > 0:24:46And your dish is of preserving memories.
0:24:48 > 0:24:51Amazing presentation.
0:24:51 > 0:24:53The story that it told,
0:24:53 > 0:24:55it looked beautiful.
0:24:56 > 0:25:00I asked you to take a risk and you definitely did that.
0:25:00 > 0:25:02You pushed those flavours more.
0:25:02 > 0:25:06The fabulous spice mix that came from your mother's recipe was wonderful.
0:25:06 > 0:25:08Thank you, Chef.
0:25:09 > 0:25:10But...
0:25:12 > 0:25:15..I think the cold mackerel let the dish down.
0:25:16 > 0:25:19The texture for me, well, it was overcooked
0:25:19 > 0:25:21and it was slightly unpleasant.
0:25:21 > 0:25:23The fact that we served it all on the bone,
0:25:23 > 0:25:25I'm not sure that that's perfect for the banquet.
0:25:27 > 0:25:28Adam...
0:25:30 > 0:25:33..for your dish, salmon and cucumber.
0:25:35 > 0:25:38Now, the salmon in the sandwich was perfectly cooked.
0:25:38 > 0:25:42I thought it was a beautiful bit of cooking. Thank you.
0:25:42 > 0:25:44The pickled cucumber on the plate, delicious.
0:25:44 > 0:25:47Really lovely, a wonderful balance to the dish.
0:25:49 > 0:25:50But...
0:25:51 > 0:25:54..the bread around the sandwich, it wasn't crispy enough.
0:25:55 > 0:25:59The presentation of the dish, well, it was nice.
0:26:01 > 0:26:03Was it special enough to go all the way?
0:26:03 > 0:26:05Not at the moment.
0:26:07 > 0:26:08Phil...
0:26:10 > 0:26:15..for your lightly-smoked sea bass, mussels, cockles, laverbread.
0:26:15 > 0:26:17This was a plate of simple ingredients,
0:26:17 > 0:26:20your challenge was to execute them perfectly.
0:26:23 > 0:26:26The bowl that you served all the food in...
0:26:26 > 0:26:30was cold. Everything was just a little bit tepid.
0:26:30 > 0:26:34For a chef of your calibre, Phil, that shouldn't be happening.
0:26:34 > 0:26:36But...
0:26:36 > 0:26:38the sea bass itself
0:26:38 > 0:26:40was perfectly cooked.
0:26:40 > 0:26:43That was an amazing and incredible-looking piece of fish.
0:26:46 > 0:26:49The cockles were very nicely cooked.
0:26:51 > 0:26:56Now, I thought the dish looked beautiful...
0:26:56 > 0:26:59but for a restaurant, not for a banquet.
0:27:01 > 0:27:03And so to the scores.
0:27:05 > 0:27:06Stephen...
0:27:08 > 0:27:09..I'm giving you...
0:27:12 > 0:27:13..a six.
0:27:14 > 0:27:17Those big, bold flavours are coming through
0:27:17 > 0:27:20but you need to push that even further.
0:27:20 > 0:27:21Perfect.
0:27:21 > 0:27:23Adam...
0:27:25 > 0:27:27..I'm giving you...
0:27:30 > 0:27:32..a six.
0:27:32 > 0:27:35I was just a little bit disappointed after your strong starter.
0:27:38 > 0:27:39And for Phil...
0:27:43 > 0:27:44..I'm giving you...
0:27:46 > 0:27:47..a seven.
0:27:49 > 0:27:51Flavour-wise it worked really, really well.
0:27:54 > 0:27:58Tomorrow is the main course day.
0:27:59 > 0:28:01You need to push yourselves more.
0:28:01 > 0:28:05It is great food, just a bit more.
0:28:05 > 0:28:07Good luck tomorrow. Thank you, Chef. Thank you. Thank you.
0:28:09 > 0:28:13Gutted. Gutted. Come catch me.
0:28:13 > 0:28:16With two courses down, Adam is still in the lead with 14.
0:28:16 > 0:28:20Phil is now only one point behind and Stephen has 11.
0:28:20 > 0:28:23Stephen and Phil are both in touching distance
0:28:23 > 0:28:24and I really need to keep the lead.
0:28:24 > 0:28:27PHIL: I've managed to have cut the deficit on Adam.
0:28:27 > 0:28:29There's still everything to play for. I'm still in the game,
0:28:29 > 0:28:32I still have two more dishes to go and those are my strengths.
0:28:58 > 0:29:01The knives are sharpened and the heat is on. It can only mean one thing.
0:29:01 > 0:29:03I've never, ever seen that!
0:29:03 > 0:29:06Britain's best chefs are back in town.