0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:09three of Northern Ireland's best chefs.
0:00:09 > 0:00:12Last year's regional champion Chris McGowan...
0:00:12 > 0:00:15I have absolutely no aspirations to be your best friend this week.
0:00:15 > 0:00:17..rising star Danni Barry...
0:00:17 > 0:00:19I guess it's all in the...eating.
0:00:19 > 0:00:22..and ambitious newcomer Ben Arnold...
0:00:22 > 0:00:23Slippery wee devil, aren't they?
0:00:23 > 0:00:26..are fighting for the chance to cook at a banquet
0:00:26 > 0:00:29celebrating 100 years of the Women's Institute
0:00:29 > 0:00:32at London's prestigious Draper's Hall.
0:00:33 > 0:00:36Yesterday, Chris delivered an unfinished starter...
0:00:36 > 0:00:38If I'm not happy, I'm not going to serve it.
0:00:38 > 0:00:42..but still managed a one-point lead over Danni and Ben.
0:00:43 > 0:00:45Today, the fight is on for the fish course
0:00:45 > 0:00:48and Chris's rivals are snapping at his heels.
0:00:48 > 0:00:50Things have changed then since the starter course?
0:00:50 > 0:00:52One point ahead, Chris, you know?
0:00:52 > 0:00:54I hope I'll be sprinting ahead of you by the end of it.
0:00:54 > 0:00:55Phil is a notoriously hard judge.
0:00:55 > 0:00:57He doesn't give points away for free, you know?
0:00:57 > 0:00:59Whoa!
0:00:59 > 0:01:01Pressure's on, Danni. Pressure's on.
0:01:01 > 0:01:04- It's a very brave dish. - Brave or stupid?
0:01:04 > 0:01:07But will the battle to reach the judges' chamber
0:01:07 > 0:01:11prove too much for one Northern Irish contender?
0:01:11 > 0:01:13For a professional chef, that's unacceptable.
0:01:26 > 0:01:28This year, the chefs are celebrating the centenary
0:01:28 > 0:01:30of the Women's Institute
0:01:30 > 0:01:31and paying tribute to the women
0:01:31 > 0:01:34who have helped make British food great.
0:01:34 > 0:01:36Here we go.
0:01:36 > 0:01:38They've researched the rich history of the organisation...
0:01:38 > 0:01:41The Queen Mother was our president.
0:01:41 > 0:01:43- Hello, ladies.- ..visited local groups...
0:01:43 > 0:01:44Pleasure to meet you.
0:01:44 > 0:01:46Hi, you must be Yvonne.
0:01:46 > 0:01:47This is a nice surprise!
0:01:47 > 0:01:51..and taken inspiration from the women in their own families...
0:01:51 > 0:01:54Well, it's just amazing. It's all about education.
0:01:54 > 0:01:55Kind of empowering women.
0:01:55 > 0:01:59- ..to turn home-cooked classics... - Wow!
0:01:59 > 0:02:00..into modern masterpieces.
0:02:00 > 0:02:02I'd really enjoy it if I was there at the banquet.
0:02:02 > 0:02:03Thank you very much.
0:02:05 > 0:02:08Judging the chefs is two-Michelin starred Phil Howard
0:02:08 > 0:02:11who served his fish course at the banquet three years ago.
0:02:11 > 0:02:14For the fish course, ultimately, I'm looking for flavour,
0:02:14 > 0:02:17technical ability, craftsmanship, finesse.
0:02:17 > 0:02:20That's what they're going to have to do to get through.
0:02:21 > 0:02:22So, guys, starter course.
0:02:22 > 0:02:26Threw absolutely everything at it, even got my finger in the way.
0:02:26 > 0:02:28Let's hope that it hinders you, anyway, today, Chef,
0:02:28 > 0:02:30and we can claw back a few points.
0:02:30 > 0:02:33I think after starter course, you know, we all want to up our game.
0:02:33 > 0:02:35Either somebody gets a couple of points ahead
0:02:35 > 0:02:39or it will, kind of, be nail-biting stuff for the main course.
0:02:39 > 0:02:41After this course, I think it will be different.
0:02:41 > 0:02:44- That's fighting talk, Ben. - That is fighting talk, Ben!
0:02:45 > 0:02:49First up is reigning Northern Irish champion, Chris McGowan,
0:02:49 > 0:02:51whose menu is inspired by his childhood.
0:02:52 > 0:02:54He's in the lead on seven points
0:02:54 > 0:02:57despite missing an element off his starter.
0:02:57 > 0:03:00My battle plan today is to go in, focus, head down.
0:03:00 > 0:03:04I'm one point ahead, so I just want to go in there and smash it today.
0:03:06 > 0:03:08- Hi, Chris.- Hi, Phil.
0:03:08 > 0:03:10OK, come on. Talk me through it.
0:03:10 > 0:03:12What a great-looking box of goodies there.
0:03:12 > 0:03:13This is an homage to my mum.
0:03:13 > 0:03:17This is Imelda - Fish And Milk 2015.
0:03:17 > 0:03:19My mum was a very busy lady. There was five of us,
0:03:19 > 0:03:22so sometimes it was just literally a fillet of fish in milk.
0:03:22 > 0:03:24For her, it was a very humble dish,
0:03:24 > 0:03:27but it's something that stayed with me all my life, really.
0:03:27 > 0:03:29How are you going to elevate simple fish and milk?
0:03:29 > 0:03:32Well, I've got some fantastic wild turbot there.
0:03:32 > 0:03:33The queen of the sea, as they say.
0:03:33 > 0:03:36- King of the sea almost. - Oh, king of the sea, as well.
0:03:36 > 0:03:40I'm going to poach it in milk like my mum would have done,
0:03:40 > 0:03:42slightly infused with some aromats.
0:03:42 > 0:03:44And we've got some fantastic langoustines
0:03:44 > 0:03:48and then I have some buttermilk to make a curd,
0:03:48 > 0:03:49which I can make gnocchi from,
0:03:49 > 0:03:51and make a really nice Jerusalem artichoke puree.
0:03:51 > 0:03:53Kind of resonates with WI.
0:03:53 > 0:03:57And then just some sea veg as a kind of homage to WI
0:03:57 > 0:04:00- and the horticultural side of what they've done.- OK.
0:04:00 > 0:04:03I'm going to make a very light lemon dressing,
0:04:03 > 0:04:05which is going to go in a little atomiser.
0:04:05 > 0:04:09Do you think this dish is going to be worthy of a banquet?
0:04:09 > 0:04:11It's what the WI were about.
0:04:11 > 0:04:15They were about really championing home cooking
0:04:15 > 0:04:18and, for me, that's what I remember as home cooking.
0:04:18 > 0:04:22Perhaps a little bit less going on here than in the starter.
0:04:22 > 0:04:25Are we going to see levels of finesse and craft?
0:04:25 > 0:04:27I've just kept it to a few ingredients,
0:04:27 > 0:04:29so I can really look after those
0:04:29 > 0:04:31and try and get this dish to the banquet.
0:04:33 > 0:04:35Chris has actually got my two
0:04:35 > 0:04:37favourite ingredients in his box there.
0:04:37 > 0:04:38King of the sea is the turbot.
0:04:38 > 0:04:41Best of all, the shellfish, the langoustines.
0:04:41 > 0:04:44I'll be so disappointed if he doesn't put them to really great use.
0:04:44 > 0:04:47Next up is ambitious newcomer Ben Arnold.
0:04:47 > 0:04:51His menu also celebrates family recipes, but he scored
0:04:51 > 0:04:56a six for a starter Phil judged too basic for the banquet.
0:04:56 > 0:04:58I need to get a great score for my fish.
0:04:58 > 0:05:00I want to be going in at that halfway point at least.
0:05:00 > 0:05:03Level-pegging if not one or two points ahead.
0:05:03 > 0:05:05Morning, Chef.
0:05:05 > 0:05:07- Morning, morning. How are we? - Good, thank you.
0:05:07 > 0:05:09Get a load of that, huh? Talk me through it.
0:05:09 > 0:05:13My dish is inspired by my grandmother Mrs Skillen.
0:05:14 > 0:05:16Great stuff, huh?
0:05:16 > 0:05:19She came from a very meagre background, a fishing village
0:05:19 > 0:05:23taking meagre ingredients all those years ago.
0:05:23 > 0:05:25Recipe's been passed down through generations
0:05:25 > 0:05:28from grandmother to mother from mother to myself.
0:05:28 > 0:05:30Cracking box of ingredients. Talk me through them.
0:05:30 > 0:05:33I'm going to cook the lobster, then I'm going to refresh it,
0:05:33 > 0:05:35remove the tail meat and then bring it back
0:05:35 > 0:05:37in a little bit of fish stock.
0:05:37 > 0:05:40- OK.- Very similar with the brined crab.
0:05:40 > 0:05:43Some poached smoked cod, razor clams.
0:05:43 > 0:05:47I've also got this beautiful brill, too big to fit in the box.
0:05:47 > 0:05:49So we're going to fillet this and fry it.
0:05:49 > 0:05:51Who's playing the starring role here?
0:05:51 > 0:05:54Is it the brill, is it the lobster, is it the crab, is it the...?
0:05:54 > 0:05:56They're all going to come together,
0:05:56 > 0:06:00it's going to be tied in with this beautiful, smoky fish chowder.
0:06:00 > 0:06:02Chris, feeling a bit threatened there, perhaps?
0:06:02 > 0:06:05It's a lot of fish to cook right under pressure.
0:06:05 > 0:06:09If you nail that, then, yeah, I'm in trouble. Yeah, game on.
0:06:11 > 0:06:13So, Ben's dish, Mrs Skillen's Fish Soup,
0:06:13 > 0:06:15a whole range of star ingredients that have all got to be
0:06:15 > 0:06:17treated in slightly different ways
0:06:17 > 0:06:20and then be brought together at the end to create one magnificent dish.
0:06:20 > 0:06:22That's a big call under the pressurised circumstances
0:06:22 > 0:06:23that he's cooking in today.
0:06:24 > 0:06:27Last up, rising star Danni Barry.
0:06:27 > 0:06:31Her menu honours her mum and the activities of the WI.
0:06:31 > 0:06:34Like Ben, she scored a six for her first course
0:06:34 > 0:06:37that failed to live up to Phil's expectations.
0:06:37 > 0:06:41Going into my fish course now, it's one of my more simple dishes,
0:06:41 > 0:06:45so I'm going to have to execute this absolutely perfectly or else,
0:06:45 > 0:06:47yeah, I'm going to be looking at another low score.
0:06:49 > 0:06:53Hi, Danni, look at that. Title of the dish?
0:06:53 > 0:06:55- This is The New Wave. - The New Wave.
0:06:55 > 0:07:00This is inspired by the new, modern, you know, more current WI.
0:07:00 > 0:07:02They support causes like sustainability,
0:07:02 > 0:07:05the environment, food waste, all issues that affect us all.
0:07:05 > 0:07:08- So talk me through the ingredients. - Yeah, this is...
0:07:08 > 0:07:09..it's a beautiful halibut.
0:07:09 > 0:07:12This is a banquet and this is, you know, a really good fish.
0:07:12 > 0:07:14Also, it's sustainably farmed.
0:07:14 > 0:07:15And cooking process?
0:07:15 > 0:07:18Sous-vide the halibut and then finish it with a blowtorch
0:07:18 > 0:07:20just to get a nice colour and flavour at the end.
0:07:20 > 0:07:22OK, fantastic.
0:07:22 > 0:07:25So with that, I'll serve Jerusalem artichokes.
0:07:25 > 0:07:29So I'm going to puree these and also I'm going to pickle some of these.
0:07:29 > 0:07:33It's an ode to the Jerusalem anthem that they would sing at the WI,
0:07:33 > 0:07:36but it's also a really good flavour and it really works with this dish.
0:07:36 > 0:07:37OK, fantastic.
0:07:37 > 0:07:39I'm going to use as much of this fish as I can.
0:07:39 > 0:07:41I'm going to roast the bones when I take the fillets off,
0:07:41 > 0:07:43I'm going to roast the head,
0:07:43 > 0:07:44that's what I'm going to use to make my sauce
0:07:44 > 0:07:46and finish it with butter and tartare.
0:07:46 > 0:07:49- The halibut is the star of the show. - Yeah, this is it.
0:07:49 > 0:07:51There's nothing to hide behind here.
0:07:51 > 0:07:53It's just fish and sauce, really, and garnish.
0:07:53 > 0:07:56- OK. You best cook it sharp.- Yeah.
0:07:58 > 0:08:00Danni's dish The New Wave...
0:08:00 > 0:08:05It is a very simple dish, she has got nowhere to hide with it.
0:08:05 > 0:08:08If she absolutely nails it, it could deliver,
0:08:08 > 0:08:10but there's certainly some risk here.
0:08:12 > 0:08:16With cooking under way, talk turns to Chris' lead.
0:08:16 > 0:08:19One point ahead, Chris. You know, we're not far off your heels.
0:08:19 > 0:08:21Hope to be sprinting ahead of you by the end of it.
0:08:21 > 0:08:22I hope not, Ben.
0:08:22 > 0:08:24As much as I like you as an individual, you're a nice guy,
0:08:24 > 0:08:28I have absolutely no aspirations to be your best friend this week.
0:08:28 > 0:08:29Don't need to be your mate.
0:08:29 > 0:08:31Things have changed then since the starter course.
0:08:33 > 0:08:38Yesterday Chris was so overstretched he served an incomplete starter,
0:08:38 > 0:08:40a mistake he can't afford to repeat.
0:08:40 > 0:08:42He works on the buttermilk gnocchi
0:08:42 > 0:08:45to accompany his take on his mum's fish and milk.
0:08:48 > 0:08:51- Chris.- Hi, Chef.- Beautiful, a little bit more in control.
0:08:51 > 0:08:53It was mental at the starter, you know what I mean?
0:08:53 > 0:08:54What you got happening here?
0:08:54 > 0:08:57This is a, kind of, gnocchi, but I've used buttermilk.
0:08:57 > 0:08:58I've just got some curd.
0:08:58 > 0:08:59I've, kind of, heated the buttermilk,
0:08:59 > 0:09:02so it's separated from its whey.
0:09:02 > 0:09:05- What else have you got in there? - A little bit of lemon.- Lemon. OK.
0:09:05 > 0:09:11And then it's just a case of using that as a substitute for potato.
0:09:11 > 0:09:14It's an old recipe that I found in a WI book.
0:09:14 > 0:09:17Let's hope we see the result of some order
0:09:17 > 0:09:19and a little bit of restraint.
0:09:19 > 0:09:20- Yeah.- Good luck.
0:09:22 > 0:09:25After scoring a disappointing six for her starter,
0:09:25 > 0:09:29Danni's also desperate for better today.
0:09:29 > 0:09:32She's pureeing and pickling Jerusalem artichokes
0:09:32 > 0:09:37for her halibut dish, The New Wave, inspired by the modern-day WI.
0:09:37 > 0:09:40Danni's probably got the biggest challenge on her hands.
0:09:40 > 0:09:42She's got a dish that I don't completely get,
0:09:42 > 0:09:45but if she absolutely gets everything right, it will be lovely to eat.
0:09:45 > 0:09:48But I'm just not convinced it's going to come together
0:09:48 > 0:09:49and outshine the other two.
0:09:51 > 0:09:56Ben also got a low six for a starter that wasn't up to scratch.
0:09:56 > 0:10:00So today, he's going all out with a deconstructed fish soup
0:10:00 > 0:10:03featuring an array of lavish seafood.
0:10:05 > 0:10:07Slippery wee devil, ain't they?
0:10:07 > 0:10:10So, Ben, have you got any worries about this dish in particular?
0:10:10 > 0:10:14Yeah, for sure. I mean, got four or five different bits of fish
0:10:14 > 0:10:17and shellfish that's going to come together right at the end.
0:10:17 > 0:10:20As you say, overcooked fish, what's the point?
0:10:20 > 0:10:21Might as well go home.
0:10:21 > 0:10:23You know, Phil is a notoriously hard judge,
0:10:23 > 0:10:26he doesn't give points away for free.
0:10:26 > 0:10:29Ben works on a fish stock for his veloute -
0:10:29 > 0:10:33a rich chowder sauce that will form the soup element of his dish -
0:10:33 > 0:10:35before starting on his crab.
0:10:37 > 0:10:39- Look at those, huh? - A whopping big claw on him.
0:10:39 > 0:10:41That's just a great piece of ingredient.
0:10:41 > 0:10:44How does that work its way into the dish?
0:10:44 > 0:10:47We're going to finish the dish and just lightly garnish the plate
0:10:47 > 0:10:49just with some picked white crab meat, you know?
0:10:49 > 0:10:50Shell-free, I'm hoping.
0:10:50 > 0:10:53- I guarantee it, Chef. - You guarantee. OK.
0:10:56 > 0:10:59To create a menu celebrating the WI centenary,
0:10:59 > 0:11:03Ben looked close to home for inspiration.
0:11:03 > 0:11:06I'm cooking for my mum to begin with
0:11:06 > 0:11:08and my grandmother -
0:11:08 > 0:11:13overall one of the most important women in my life.
0:11:13 > 0:11:15Ben has a family fishing connection
0:11:15 > 0:11:18to the seaside village of Annalong in County Down.
0:11:18 > 0:11:21To check his fish course is on the right track,
0:11:21 > 0:11:24he paid the local WI a visit.
0:11:24 > 0:11:26Some of the main inspiration for my fish dish
0:11:26 > 0:11:30is my late grandmother, Mrs Skillen.
0:11:30 > 0:11:33She was born and raised in Kilkeel, not too far from here.
0:11:35 > 0:11:37The ladies of the Annalong WI
0:11:37 > 0:11:41have shared their tried and tested recipes with each other for decades
0:11:41 > 0:11:45as Ben found out from former president Jean.
0:11:45 > 0:11:50Even people who are not in WI give us recipes, fresh recipes,
0:11:50 > 0:11:53soda bread recipes, jam and all the rest.
0:11:53 > 0:11:55It's not just about the Women's Institute,
0:11:55 > 0:11:57it's about including everybody in the community.
0:11:57 > 0:12:00- That is right. We do have a great time.- Sure.
0:12:00 > 0:12:03- Come down some night to a meeting. - THEY LAUGH
0:12:03 > 0:12:06I would hate to think I was without WI
0:12:06 > 0:12:10cos it means a tremendous lot to me.
0:12:10 > 0:12:13Hoping to get the Annalong WI seal of approval,
0:12:13 > 0:12:17Ben's served up a taster of his fish course.
0:12:17 > 0:12:20There we go, ladies. Mrs Skillen's Fish Soup.
0:12:25 > 0:12:28I think your soup is absolutely delicious, it is very tasty
0:12:28 > 0:12:30You could cook for me any day.
0:12:30 > 0:12:34My bowl's empty, first-class. Thank you very much.
0:12:34 > 0:12:36Absolutely delicious.
0:12:36 > 0:12:40And I wish you all the best in your event there across the water.
0:12:41 > 0:12:43I think they enjoyed my soup.
0:12:43 > 0:12:45I didn't see too many disappointed faces
0:12:45 > 0:12:48and the feedback was good, so yeah, I'm excited about it.
0:12:51 > 0:12:54With the clock ticking in the kitchen, Ben must be ready
0:12:54 > 0:12:58to cook all of his seafood at the last minute before plate-up.
0:12:58 > 0:13:02So you've had some tips from the insiders, from the WI?
0:13:02 > 0:13:04Yeah, they enjoyed it.
0:13:04 > 0:13:08But Phil has concerns about the chowder sauce Ben started earlier.
0:13:08 > 0:13:12The veloute is actually the bit that's going to knit it all together.
0:13:12 > 0:13:15What have you used out of the lobster or the crab or the clams
0:13:15 > 0:13:19in terms of shell to get flavour to go back in?
0:13:19 > 0:13:22We made a fish stock, standard fish stock and then I used...
0:13:22 > 0:13:26..the juices of the clams...
0:13:27 > 0:13:29and that's it.
0:13:30 > 0:13:33You're happy that's going to give your chowder enough flavour?
0:13:33 > 0:13:36Yeah, I am. I'm confident enough in our sauce.
0:13:36 > 0:13:39It's just such a shame he's not using any of the shells for his sauce.
0:13:39 > 0:13:42That was absolutely instrumental in WI, was to be thrifty
0:13:42 > 0:13:44and use all components of any ingredient.
0:13:44 > 0:13:47I'm not sure why he hasn't used them in his stock.
0:13:47 > 0:13:50I don't know if it's a timing issue for him or what.
0:13:50 > 0:13:53But, certainly, he would want to use all of those shells in that.
0:13:53 > 0:13:57With time slipping away, Ben makes a last-minute decision
0:13:57 > 0:14:00and retrieves the shells from his lobster and crab.
0:14:00 > 0:14:02Phil's got you worried, has he?
0:14:02 > 0:14:06Yeah, I wasn't using the shells, I realised I made a mistake.
0:14:07 > 0:14:11I'll do what I can to try and bring it back.
0:14:11 > 0:14:13One chat with Phil Howard
0:14:13 > 0:14:15and there's lobster shells being roasted in a pan.
0:14:15 > 0:14:17The Phil Howard effect we'll call it.
0:14:18 > 0:14:19It's real.
0:14:19 > 0:14:23I'm really feeling the pressure in this course with it coming together
0:14:23 > 0:14:24right at the end.
0:14:24 > 0:14:28And knowing Phil, he's expecting, you know, big, big things.
0:14:28 > 0:14:32Across the kitchen, Chris is also pushing to impress Phil
0:14:32 > 0:14:33with Imelda's Fish And Milk,
0:14:33 > 0:14:36his homage to a humble childhood dish,
0:14:36 > 0:14:40which pays tribute to the WI's horticultural history.
0:14:40 > 0:14:44First up to the pass, Chris pan-fries his langoustine
0:14:44 > 0:14:48and poaches turbot fillets in fennel-infused buttermilk.
0:14:48 > 0:14:50That tastes exactly how my mum's used to.
0:14:50 > 0:14:51Oh, wow.
0:14:51 > 0:14:55Next, Chris prepares his special gardening presentation
0:14:55 > 0:14:58filling atomisers with lemon and fennel oil
0:14:58 > 0:15:01to dress his garnish of living wild herbs.
0:15:02 > 0:15:06Finally, he starts his plate with Jerusalem artichoke puree
0:15:06 > 0:15:09followed by buttermilk gnocchi, poached turbot,
0:15:09 > 0:15:12pan-fried langoustine and langoustine sauce.
0:15:17 > 0:15:18Chris, what's the dish about?
0:15:18 > 0:15:21It's about my mum and an ode to the WI
0:15:21 > 0:15:24about their horticultural background.
0:15:24 > 0:15:26It looks amazing, can't wait to eat it.
0:15:26 > 0:15:27OK, let's go.
0:15:32 > 0:15:34Tell me, how am I supposed to approach it?
0:15:34 > 0:15:37Just, kind of, snip and pick the herbs that you want to go on top,
0:15:37 > 0:15:40so little herbal notes that you can, kind of, just pick.
0:15:40 > 0:15:43- He's really tied in that gardening element.- Yeah, it's a bit of fun.
0:15:43 > 0:15:47So the little atomiser, you just point that into the bowl.
0:15:47 > 0:15:49- Just a gentle... - Yeah, just a gentle little...
0:15:49 > 0:15:50I think it's a great idea.
0:15:50 > 0:15:53I'm just not sure everybody will understand
0:15:53 > 0:15:54like how much of that to use.
0:15:57 > 0:15:59This seasoned enough, Chris?
0:15:59 > 0:16:00I think so, Chef.
0:16:03 > 0:16:05I think it's seasoned really well,
0:16:05 > 0:16:07you know, there's nothing too overpowering.
0:16:08 > 0:16:10Let's have a look at the langoustines.
0:16:10 > 0:16:12Greatest shellfish in the sea, have you done it justice?
0:16:12 > 0:16:14I think so, Chef.
0:16:14 > 0:16:17I like the langoustine, I think it's nicely cooked.
0:16:17 > 0:16:18You won't want better than that, will you?
0:16:18 > 0:16:21Gnocchi's clearly a big part of your dish.
0:16:21 > 0:16:22They come out how you wanted them?
0:16:22 > 0:16:25There's a nice curd flavour to that that I feel is there, Chef.
0:16:25 > 0:16:29Do you think you've got enough finesse in this dish
0:16:29 > 0:16:31to take it to the banquet?
0:16:31 > 0:16:33I believe that the quality of the ingredients are there.
0:16:33 > 0:16:35I've looked after them.
0:16:35 > 0:16:37I think there's a lot of theatre, a lot of interaction
0:16:37 > 0:16:39I think people would love it.
0:16:39 > 0:16:41He's hit the brief here, I think he'll be happy with that.
0:16:41 > 0:16:43- I'm concerned.- Yeah.
0:16:43 > 0:16:46I'm seriously going to have to pull something special out of the bag now
0:16:46 > 0:16:47- to match up to this. - Yeah, for sure.
0:16:47 > 0:16:49Let's have a mark out of ten for your fish dish.
0:16:49 > 0:16:51An eight or above would be amazing.
0:16:51 > 0:16:53- Another great dish for me. - That's easily a nine.
0:16:57 > 0:17:01Ooh, pressure's on, Danni, pressure's on.
0:17:01 > 0:17:03- How do you think it went, Chris? - CHRIS SIGHS
0:17:03 > 0:17:06I don't know. Phil's got a poker face, you know?
0:17:06 > 0:17:07You just don't know.
0:17:08 > 0:17:11Ben is next to the pass with Mrs Skillen's Fish Soup,
0:17:11 > 0:17:15a celebratory take on his grandmother's recipe.
0:17:16 > 0:17:17Right, five minutes.
0:17:18 > 0:17:20- So, how you getting on, Chef? - Yeah, good, Chris.
0:17:20 > 0:17:22- All I've got do is cook my fish. - Yeah.
0:17:22 > 0:17:25Fill my flasks, put my garnish on the plate,
0:17:25 > 0:17:27put the sauce on the plate, put the fish on the plate so...
0:17:27 > 0:17:29- Not much. - THEY LAUGH
0:17:29 > 0:17:33With the clock ticking, Ben finishes his razor clams in white wine
0:17:33 > 0:17:35and his lobster in a butter emulsion.
0:17:35 > 0:17:37So the, kind of, cooking times
0:17:37 > 0:17:39are crucial for you now, Chef, aren't they?
0:17:39 > 0:17:42Last minute, yeah, but, you know, a la minute for...
0:17:42 > 0:17:44What we're trained to do, innit?
0:17:44 > 0:17:47But Ben's dish should already be at the pass.
0:17:50 > 0:17:52- Ben, you're one minute late. - Yes, Chef.
0:17:53 > 0:17:56Ben gets his brill fillets into the pan,
0:17:56 > 0:17:58but he's forgotten all about his smoked cod,
0:17:58 > 0:18:01which should be poaching in milk.
0:18:03 > 0:18:06How long have you got to cook your fish for then, Ben?
0:18:06 > 0:18:09One, two minutes. I haven't got one or two minutes, to be honest,
0:18:09 > 0:18:11so I need to hurry up.
0:18:14 > 0:18:17Ben finally starts his plate with sea vegetables
0:18:17 > 0:18:21followed by poached lobster, brill and razor clams.
0:18:21 > 0:18:25- The timing is way out, Ben. - Yeah, I know, Chef. Apologies.
0:18:25 > 0:18:27Yeah. (BLEEP)
0:18:29 > 0:18:33Ben tries to fill hip flasks with his veloute sauce,
0:18:33 > 0:18:36but the thick consistency makes it a tricky task.
0:18:36 > 0:18:37You're six minutes out, Ben.
0:18:40 > 0:18:42The rest of the dish is getting cold, Ben.
0:18:42 > 0:18:44It's just time-consuming, it's just...
0:18:46 > 0:18:47It's an error.
0:18:52 > 0:18:55Finally, he gets his flasks to the pass,
0:18:55 > 0:18:58but he's forgotten another element.
0:19:00 > 0:19:01Where's my crab, Ben?
0:19:08 > 0:19:11- That's ten minutes over, Ben. - Yeah, that's not acceptable, Chef.
0:19:13 > 0:19:16- Finished?- Yeah.- OK. So let's have it.
0:19:16 > 0:19:18- What have we got here? - OK, so...
0:19:18 > 0:19:20..Mrs Skillen's Fish Soup.
0:19:20 > 0:19:23Are you happy with the dish despite the time, Ben?
0:19:24 > 0:19:26Yes, Chef, I am.
0:19:30 > 0:19:31So what went wrong, Ben?
0:19:31 > 0:19:33Pressure undoubtedly got to me,
0:19:33 > 0:19:35I knew I was over time.
0:19:35 > 0:19:38Chris, ten minutes over. Not great, is it?
0:19:38 > 0:19:41It's a long time for food to be sitting on any pass, you know.
0:19:41 > 0:19:43It's what we do. A la minute, that's what we do,
0:19:43 > 0:19:45that's what we live and breathe.
0:19:45 > 0:19:47I didn't give myself enough time at the end.
0:19:47 > 0:19:48Clearly.
0:19:49 > 0:19:51So, yeah, Mrs Skillen's family recipes,
0:19:51 > 0:19:54so obviously this is inspired by his grandmother.
0:19:54 > 0:19:56Yeah. I like that, it's lovely, isn't it?
0:19:56 > 0:19:59It's, kind of, like a little secret recipe. It's nice, I like that.
0:19:59 > 0:20:01One thing that I saw in your box that I can't see on the plate,
0:20:01 > 0:20:04but there might be an explanation is the smoked cod.
0:20:06 > 0:20:08Yeah, you're right. There's no smoked cod.
0:20:08 > 0:20:10Why is it missing?
0:20:10 > 0:20:12Pressure got to me, I knew I was over time
0:20:12 > 0:20:14and I simply didn't put it on the dish.
0:20:16 > 0:20:19So this is his chowder that's made into a veloute?
0:20:19 > 0:20:20Yeah, I think so, yeah.
0:20:24 > 0:20:26- Hmm.- Oh.
0:20:31 > 0:20:34- Is it a soup?- No.
0:20:36 > 0:20:38- Is it brill?- Yes.
0:20:38 > 0:20:40Yes. Is that how you wanted it?
0:20:40 > 0:20:42Yeah, think it's nicely cooked.
0:20:42 > 0:20:44Yeah, really tasty that.
0:20:44 > 0:20:45Lobster.
0:20:45 > 0:20:48Yeah, I think it's seasoned nice, standard.
0:20:48 > 0:20:50- Not a huge fan of razor clams so... - Yeah.
0:20:52 > 0:20:54Yeah, still not a massive fan.
0:20:54 > 0:20:57What would you score this dish out of ten?
0:20:57 > 0:21:00- An element missing, sauce isn't right, yeah, two, three.- OK.
0:21:07 > 0:21:08- Hi, Ben. - How are you, Ben?
0:21:08 > 0:21:10How are you, mate?
0:21:10 > 0:21:13- BEN LAUGHS - Yeah, I'm...gutted, yeah.- Yeah?
0:21:13 > 0:21:15Yes.
0:21:15 > 0:21:18I really believed in that dish you know? I was so happy with it.
0:21:18 > 0:21:22It was coming together. Trying to fill that jug was a nightmare.
0:21:23 > 0:21:26Danni is last to plate up her dish, The New Wave.
0:21:26 > 0:21:28She's hoping her tribute
0:21:28 > 0:21:31to the modern-day WI will push her head.
0:21:31 > 0:21:33I think there's a big risk doing another simple dish
0:21:33 > 0:21:36but this is my food and this is what I cook at home so...
0:21:36 > 0:21:38We'll just have to see.
0:21:38 > 0:21:42She takes a blowtorch to her sous-vide cooked halibut.
0:21:42 > 0:21:44- The WI do this all the time. - Do they?
0:21:44 > 0:21:46- They blowtorch?- Yeah, yeah. Yeah.
0:21:46 > 0:21:48Never blowtorched anything, to be honest.
0:21:48 > 0:21:49Maybe a copper pipe but...
0:21:51 > 0:21:54Danni finishes her fish with a brown butter glaze.
0:21:54 > 0:21:58Then starts her plate with Jerusalem artichoke puree,
0:21:58 > 0:22:02sea herbs and roast halibut bone sauce,
0:22:02 > 0:22:04before topping with the fish.
0:22:04 > 0:22:05This kind of dish,
0:22:05 > 0:22:07there's absolutely nowhere to hide, is there?
0:22:07 > 0:22:10The execution of everything from the fish to the pickle to the sauce...
0:22:10 > 0:22:13- It's a very brave dish. - Brave or stupid?
0:22:13 > 0:22:17Danni finally garnishes with discs of pickled Jerusalem artichoke.
0:22:22 > 0:22:25Have you done yourself and the women of the WI proud, Danni?
0:22:25 > 0:22:29I hope so, yeah, I guess it's all in the eating.
0:22:31 > 0:22:33OK, Danni. Do you think the ladies at the banquet
0:22:33 > 0:22:36will understand the story that you're trying to tell?
0:22:36 > 0:22:38I mean, I hope so, it's not as obvious
0:22:38 > 0:22:41as maybe some of the other props that others have used.
0:22:41 > 0:22:45- It's not jumping off the plate to me.- No.- No.
0:22:45 > 0:22:47Very particular cooking techniques for the halibut,
0:22:47 > 0:22:50has it achieved what you hoped it would?
0:22:50 > 0:22:51Yeah, I really like the texture,
0:22:51 > 0:22:54it's still really moist, as well and it's warm.
0:22:54 > 0:22:57- I'm not mad keen on the texture. - Hmm.
0:22:57 > 0:23:00Do you think that blowtorching the fish has added anything?
0:23:00 > 0:23:02Well, because I chose to cook it in the water bath,
0:23:02 > 0:23:04I think it's nice to get that colour, that...
0:23:04 > 0:23:07you know, a slight charred flavour.
0:23:08 > 0:23:11Jerusalem artichoke, why have you chosen it for this dish?
0:23:11 > 0:23:14Obviously, an ode to Jerusalem was why I chose it for this dish,
0:23:14 > 0:23:17but, you know, you could use any other vegetable, I guess but...
0:23:17 > 0:23:19- It's really good.- Yeah. - That's really good.
0:23:19 > 0:23:23- Texture's beautiful.- Yeah.- Smooth, silky, seasoned really well.- Yeah.
0:23:23 > 0:23:26You called the sauce a roasted bone sauce.
0:23:26 > 0:23:29Am I going to be able to detect that when I taste it?
0:23:29 > 0:23:31It's not like a normal fish stock reduction.
0:23:31 > 0:23:33You should get a depth of flavour there.
0:23:33 > 0:23:34I really like that sauce.
0:23:34 > 0:23:37- Yeah, she's got the balance right. - Let's have a mark out of ten.
0:23:37 > 0:23:39I think it's a seven or eight.
0:23:40 > 0:23:43I'm going to go straight in there and give it a nine.
0:23:43 > 0:23:44That's a high score.
0:23:44 > 0:23:46I'm giving it an eight, it's a strong eight.
0:23:52 > 0:23:55- All right, guys?- Yeah. So, how was that? Who knows?
0:23:55 > 0:23:58- We'll just have to wait and see. - Yeah.
0:23:59 > 0:24:01I hope I executed the dish as I wanted.
0:24:01 > 0:24:04I felt that I did but, I mean, you just don't know.
0:24:04 > 0:24:06You don't know what he's looking for.
0:24:06 > 0:24:07How are you feeling, Ben, after...?
0:24:07 > 0:24:10I...bit deflated, to be honest. Yeah, for sure.
0:24:10 > 0:24:12I don't expect it to be good.
0:24:18 > 0:24:21The fish course is over. How did you find it?
0:24:21 > 0:24:23I found it hard, all right, Chef.
0:24:23 > 0:24:25- Tough. - That was evident, Ben.
0:24:27 > 0:24:31Chris, I'll start with you for your Imelda's Fish And Milk 2015
0:24:31 > 0:24:35with turbot, langoustine, buttermilk gnocchi.
0:24:35 > 0:24:37I thought this was delicious.
0:24:37 > 0:24:40It was fun, I liked the theatre.
0:24:40 > 0:24:42I thought the langoustines were every bit as good
0:24:42 > 0:24:43as they should have been.
0:24:43 > 0:24:45Texture of the turbot was immaculate.
0:24:47 > 0:24:49I'd have to say, the turbot, I thought,
0:24:49 > 0:24:51was a little bit underseasoned.
0:24:53 > 0:24:55The flavour of the gnocchi was very good,
0:24:55 > 0:24:57but the outside was a little bit tight.
0:24:59 > 0:25:00Danni...
0:25:01 > 0:25:05..with your The New Wave of halibut fillet,
0:25:05 > 0:25:07roasted bone sauce,
0:25:07 > 0:25:09foraged sea herbs and Jerusalem artichokes.
0:25:09 > 0:25:12I thought the texture of the halibut was fantastic.
0:25:12 > 0:25:15I thought the pickles and pureed artichokes
0:25:15 > 0:25:19served the exact purpose that you intended them to.
0:25:19 > 0:25:24And I liked the idea of representing the contemporary, up-to-date WI.
0:25:24 > 0:25:26But I thought the flavour of the halibut
0:25:26 > 0:25:28was just a little bit lacking.
0:25:28 > 0:25:30I think you could have given it some additional seasoning
0:25:30 > 0:25:34and also perhaps have been a little bit more robust with the blowtorch.
0:25:34 > 0:25:38And I'm not convinced the guests at the banquet
0:25:38 > 0:25:41will able to work out exactly what the relevance to the brief is.
0:25:45 > 0:25:46Finally, Ben.
0:25:46 > 0:25:50With your Mrs Skillet's Fish Soup, veloute,
0:25:50 > 0:25:52salted shellfish,
0:25:52 > 0:25:54sea vegetables and croutons.
0:25:54 > 0:25:57I think this dish could be a great dish.
0:25:58 > 0:26:02The lobster was absolutely immaculate.
0:26:02 > 0:26:06I thought the overall flavour of what I got to taste in the end
0:26:06 > 0:26:08was wonderful but...
0:26:10 > 0:26:11..the timing was shocking.
0:26:12 > 0:26:15And for a professional chef that's unacceptable.
0:26:17 > 0:26:19You forgot not one but two elements -
0:26:19 > 0:26:22the crab and the smoked cod.
0:26:24 > 0:26:26The veloute was way too thick.
0:26:27 > 0:26:30And, I'm afraid, I thought the razor clams were a little bit tough too.
0:26:34 > 0:26:35Chris.
0:26:38 > 0:26:40I'm going to give you a score...
0:26:43 > 0:26:46- ..of eight.- Thank you.
0:26:46 > 0:26:51- Great plate of food, but it still needs a bit of refinement.- OK.
0:26:51 > 0:26:54Danni. I'm going to give you a score...
0:26:59 > 0:27:01..of seven.
0:27:01 > 0:27:02It was well executed.
0:27:04 > 0:27:06But I still don't feel you're pushing yourself.
0:27:06 > 0:27:09To get a dish through to the final or to the banquet,
0:27:09 > 0:27:11you've just got to raise your game.
0:27:11 > 0:27:14Yeah, will do, Chef.
0:27:14 > 0:27:15Ben.
0:27:17 > 0:27:21I could argue the dish warrants a four.
0:27:25 > 0:27:30But...given the fact that I think
0:27:30 > 0:27:33buried underneath that shocking delivery
0:27:33 > 0:27:36there's actually a great dish,
0:27:36 > 0:27:39exceptionally, I'll give you...
0:27:39 > 0:27:40a five.
0:27:42 > 0:27:47You cannot be late to the pass again or serve incomplete plates of food.
0:27:51 > 0:27:54There we have it. Next course, main course.
0:27:54 > 0:27:56- Wish you the best of luck. - Thank you.- Thank you.
0:28:04 > 0:28:07- Well...well done. Eight, very good. - Thank you, Chef.
0:28:07 > 0:28:09That wasn't nice to listen to but...
0:28:09 > 0:28:11Yeah, for the main part.
0:28:11 > 0:28:14It was a catastrophe, to be honest.
0:28:16 > 0:28:20So, with two courses down, Chris is in the lead on 15 points.
0:28:20 > 0:28:22Danni is two points behind on 13
0:28:22 > 0:28:26while Ben's in last place on 11 points.
0:28:26 > 0:28:28I'm elated that I got an eight.
0:28:28 > 0:28:30I feel like I'm still in a good position.
0:28:30 > 0:28:31I have two strong courses to come,
0:28:31 > 0:28:35so I'm by no means out of the game.