0:00:03 > 0:00:05This week on the Great British Menu,
0:00:05 > 0:00:06three of the most exciting chefs
0:00:06 > 0:00:09on the London and south-east restaurant scene.
0:00:09 > 0:00:11Slightly nervous of you with that saw.
0:00:11 > 0:00:12Yeah, me too.
0:00:12 > 0:00:14Returning contender Mark Froydenlund,
0:00:14 > 0:00:18head chef at Marcus Wareing's two-star restaurant.
0:00:18 > 0:00:21Second time round, the pressure is just as much as it was last year.
0:00:21 > 0:00:26Russell Bateman, classically trained and chasing a Michelin star.
0:00:26 > 0:00:30It is a cooking competition and I seem to be the only one doing any cooking at the moment.
0:00:30 > 0:00:31And Ronnie Murray,
0:00:31 > 0:00:35who combines a straightforward approach with bold flavours.
0:00:35 > 0:00:36My tactic's really simple -
0:00:36 > 0:00:39I'm going to roast these curry spices till your eyes water so badly
0:00:39 > 0:00:41you can't really see what you're doing.
0:00:43 > 0:00:46In the year of the Queen's 90th birthday,
0:00:46 > 0:00:50the chefs will be celebrating the everyday great Britons honoured
0:00:50 > 0:00:55throughout her reign and competing for the chance to cook for them at
0:00:55 > 0:00:58an historic banquet at the Palace of Westminster.
0:00:59 > 0:01:02Russell Bateman took the lead in the starter course,
0:01:02 > 0:01:05impressing Richard with his seafood broth.
0:01:05 > 0:01:08A lot of fish in there. Are you sure you've got the right course?
0:01:08 > 0:01:10Yeah, I think so, yes.
0:01:10 > 0:01:12But Mark is just one point behind.
0:01:12 > 0:01:15Beautifully presented and a well-crafted dish.
0:01:15 > 0:01:18Ronnie is trailing in third place.
0:01:19 > 0:01:20It was a bit too simple.
0:01:22 > 0:01:26In today's fish course, Russell's desperate to stay on top...
0:01:26 > 0:01:28So, how many elements have you got, Russell?
0:01:28 > 0:01:30- Only nine, mate.- Just taking it easy today, yeah?
0:01:30 > 0:01:34And for returning chef Mark, failure is not an option...
0:01:34 > 0:01:36Oh, you're joking.
0:01:36 > 0:01:39..as the chefs push to plate up the winning dish.
0:01:41 > 0:01:43Does he need a life raft with this dish?
0:01:43 > 0:01:45Oh...
0:01:56 > 0:02:00The chefs have been challenged to create dishes that are a fitting
0:02:00 > 0:02:05legacy to our new Elizabethan age and a celebration of the complete
0:02:05 > 0:02:09transformation of British cuisine during the Queen's historic reign.
0:02:11 > 0:02:14Judging these dishes for contemporary execution
0:02:14 > 0:02:17and refined flavours is veteran Richard Corrigan.
0:02:17 > 0:02:22Three times a banquet champion, he's seeking excellence.
0:02:22 > 0:02:27I like my fish simple, I like it pure, with a very nice garnish.
0:02:27 > 0:02:29I don't like my fish mucked around.
0:02:31 > 0:02:34Richard loves his fish, got a great fish restaurant,
0:02:34 > 0:02:37so he's expecting to see if the fish is going to be really high.
0:02:37 > 0:02:39Feel a bit better this year, Mark?
0:02:39 > 0:02:41Well, the points are going up, so that's good.
0:02:41 > 0:02:43Obviously a lot more fun this year, with us.
0:02:43 > 0:02:45- Yeah.- Yeah.- Better-looking...
0:02:46 > 0:02:48Pointed at me then, not you.
0:02:50 > 0:02:52First up is Russell Bateman,
0:02:52 > 0:02:57who won praise from veteran judge Richard with his elegant yet simple
0:02:57 > 0:03:02starter. He is planning to hold on to his lead with his fish course.
0:03:02 > 0:03:04Mark's not far behind me, obviously, he's got seven.
0:03:04 > 0:03:07Ronnie has got six - I'll have to be keeping an eye on him.
0:03:07 > 0:03:11If I get my head down and I push on, I believe I can deliver the dish.
0:03:12 > 0:03:14- Hello, Chef.- How are you feeling?
0:03:14 > 0:03:18Yeah, very good. I'm very buoyed by the scores on the starter.
0:03:18 > 0:03:20Russell, the name of your dish.
0:03:20 > 0:03:23Well, this dish is called Commonwealth Carnival Queen.
0:03:23 > 0:03:27So this dish is inspired by my visit to the Notting Hill Carnival.
0:03:27 > 0:03:29So bringing the Caribbean to the Great British Menu.
0:03:29 > 0:03:33Yeah. So, Queen Elizabeth II is the head of the Commonwealth,
0:03:33 > 0:03:36absolutely embracing other cultures.
0:03:36 > 0:03:40Basically, I want to represent her in a dish and show how those
0:03:40 > 0:03:43cultures and those flavours have affected us and everything we cook,
0:03:43 > 0:03:45and this is my way to do that.
0:03:45 > 0:03:48So, pineapple, coconut, lobster,
0:03:48 > 0:03:51Jerusalem artichokes, limes, spices -
0:03:51 > 0:03:53a lot going on here.
0:03:53 > 0:03:55Yeah. So, this is my Cornish lobster.
0:03:55 > 0:03:57I'm going to do three things with this.
0:03:57 > 0:03:59I'm going to roast the tail in jerk spices.
0:03:59 > 0:04:03With the shells, I'm going to make a lobster soup and then with the claws
0:04:03 > 0:04:05I'm going to make a dumpling,
0:04:05 > 0:04:07a lovely lobster dumpling just to go in the soup.
0:04:07 > 0:04:11Then you're going to be followed by the lobster tail with the Jerusalem
0:04:11 > 0:04:14artichokes. I'm going to cook these with coconut milk
0:04:14 > 0:04:18to make a puree and I'm going to do a little charred pineapple as well.
0:04:18 > 0:04:21- It's a winner?- I feel very strongly about this dish.
0:04:21 > 0:04:24- Do you?- Yeah, and I hope you feel the same way as me.
0:04:24 > 0:04:26Time will tell. Happy cooking.
0:04:26 > 0:04:27Thank you, Chef.
0:04:28 > 0:04:32Russell's dish, the Commonwealth Carnival Queen.
0:04:32 > 0:04:35The lobster takes spice really, really well
0:04:35 > 0:04:38but an overcooked lobster can be woolly,
0:04:38 > 0:04:40uninteresting and can destroy it.
0:04:42 > 0:04:43Next, Ronnie Murray.
0:04:43 > 0:04:47His simple starter failed to win over Richard,
0:04:47 > 0:04:49so today he's determined to impress.
0:04:51 > 0:04:54Going into the fish course at the back of the pack is a worry.
0:04:54 > 0:04:57I'm going to move maybe a fraction quicker than I did for the starter
0:04:57 > 0:04:59and hopefully I'll nail the dish.
0:05:03 > 0:05:06Ah, Ronnie, one of my favourites, oysters.
0:05:06 > 0:05:09I know. I'm not sure if that's good or bad.
0:05:09 > 0:05:13Well, first of all, the name of your dish.
0:05:13 > 0:05:16Of Pearls And Gods, Colchester Rock Oysters.
0:05:16 > 0:05:19So, the reason for that - pearls obviously grow in oysters,
0:05:19 > 0:05:22food of the gods, so what better way to honour our great Britons at a
0:05:22 > 0:05:25banquet than with the food of the gods - the oyster?
0:05:25 > 0:05:26So, tell me about this dish.
0:05:26 > 0:05:30I'm going to do three elements, so you're going to get three oysters to
0:05:30 > 0:05:34the dish - a bloody Mary granita on a natural oyster for a bit of frozen
0:05:34 > 0:05:38texture, and then I'm going to do the gin and tonic jelly.
0:05:38 > 0:05:42It sounds like a drink cabinet, really, more than a food box.
0:05:42 > 0:05:45Yeah, it's a smidgeon in every dish.
0:05:45 > 0:05:47And then we're going to do
0:05:47 > 0:05:50a crispy fried oyster using this angel hair pastry,
0:05:50 > 0:05:52just so it's nice and delicate
0:05:52 > 0:05:54and the flavour from the oyster can still come through.
0:05:54 > 0:05:57Then we're going to use some of this spicy sauce done by a
0:05:57 > 0:06:01famous street-food trader. Watch it, it's pretty fiery, though.
0:06:01 > 0:06:03HE WHIMPERS
0:06:06 > 0:06:09It's an amazing flavour, and obviously we're going to cut
0:06:09 > 0:06:12that with the mayonnaise so it's not going to blow your head off.
0:06:12 > 0:06:14With all this spice in the oyster,
0:06:14 > 0:06:16does it mask the natural flavour?
0:06:16 > 0:06:19I think, you know, if I get it right,
0:06:19 > 0:06:20I don't think so.
0:06:20 > 0:06:22Russell, brave doing oysters?
0:06:22 > 0:06:26Well, after the response I got for my oyster on the starter,
0:06:26 > 0:06:28my advice would be don't overcook your oyster.
0:06:28 > 0:06:29Yeah, thanks(!)
0:06:30 > 0:06:33Ronnie's Colchester rock oysters...
0:06:33 > 0:06:36Well, too much spirit is not a good thing to have with oysters.
0:06:36 > 0:06:39Hopefully Ronnie can pull this off,
0:06:39 > 0:06:42or else it's going to be a bit of a disaster.
0:06:43 > 0:06:46Finally, returning chef Mark Froydenlund.
0:06:46 > 0:06:49Having earned a disappointing seven for his starter,
0:06:49 > 0:06:53he needs to wow veteran Richard with an impressive fish course.
0:06:53 > 0:06:56I'm back for a second year, putting myself through it again,
0:06:56 > 0:06:58so I've got to make sure it's worth it.
0:06:58 > 0:07:01I've got to get through to Friday and I've really got to up my game to
0:07:01 > 0:07:03get some higher scores on the board.
0:07:04 > 0:07:06- Mark.- Hello.
0:07:06 > 0:07:08- How are you feeling? - Good, really positive, actually.
0:07:08 > 0:07:10Come on, talk to me about your dish. What is it?
0:07:10 > 0:07:13So, the dish is Duty Calls.
0:07:13 > 0:07:16As soon as I found out we were honouring great Britons this year,
0:07:16 > 0:07:19I felt there was no-one who needs to be honoured more than the RNLI.
0:07:19 > 0:07:23I started thinking about all the times that they probably have to
0:07:23 > 0:07:26stop what they are doing, whether it's eating with their family,
0:07:26 > 0:07:29at work, and go off and take part in the rescue.
0:07:29 > 0:07:32- So, a beautiful piece of cod here. - Yeah, it's lovely, isn't it?
0:07:32 > 0:07:34I don't want to mess around with the fish at all.
0:07:34 > 0:07:36I'm going to cure it really lightly, bit of lemon,
0:07:36 > 0:07:39bit of salt to firm the fish up and then roast it in lots of butter.
0:07:39 > 0:07:40OK, beautiful.
0:07:40 > 0:07:43I'm making a parsley and pea sauce
0:07:43 > 0:07:45and finishing that with the juice from the mussels.
0:07:45 > 0:07:47And then, of course, fish...
0:07:47 > 0:07:51I don't want to say chips, but it's something along those lines.
0:07:51 > 0:07:53Some crispy potatoes, potato mousse.
0:07:53 > 0:07:56Obviously, if you're having fish and chips,
0:07:56 > 0:07:58you need tomato sauce.
0:07:58 > 0:08:02- Oh!- A little bit of chilli, little bit of ginger, garlic and vinegar.
0:08:02 > 0:08:06So, basically, just a bit of spicy tomato, potato, cooked fish.
0:08:06 > 0:08:08- Yeah.- Feeling confident?
0:08:08 > 0:08:10I am. I just really hope that
0:08:10 > 0:08:13I do it justice because I think these people are amazing.
0:08:16 > 0:08:20Fish loves simplicity and I love fish.
0:08:20 > 0:08:22But this is a banquet dish.
0:08:22 > 0:08:25He really needs to pull it out of the bag.
0:08:28 > 0:08:29With cooking underway,
0:08:29 > 0:08:33the chefs know they are at a crucial stage in the competition.
0:08:34 > 0:08:36It's all a bit frantic in here today, chaps.
0:08:36 > 0:08:38- We've got a lot to do. - Just three or four elements,
0:08:38 > 0:08:42but when you break it down, all of them are quite involved.
0:08:42 > 0:08:44What about you, Ronnie? Have you got a lot to do?
0:08:44 > 0:08:47Yeah, I've got a bit on. I think with the starter, time ran away from
0:08:47 > 0:08:50me, so I'm very conscious not to let that happen today.
0:08:50 > 0:08:52You know, it's simple, not necessarily easy.
0:08:55 > 0:08:57So, how many elements have you got, Russell?
0:08:57 > 0:08:59- Only nine, mate.- Nine, yeah?
0:08:59 > 0:09:01Yeah, I've just gone easy. Slow the pace down a little bit.
0:09:03 > 0:09:07Russell is cooking lobster three ways - jerk lobster tail,
0:09:07 > 0:09:11jerk lobster soup, and lobster and coconut dumpling.
0:09:11 > 0:09:15He is also using some of the knuckle meat from the lobster as a canape
0:09:15 > 0:09:18served with a lobster emulsion.
0:09:18 > 0:09:21For me, this dish is all about the cooking of the lobster.
0:09:21 > 0:09:24I need to get that exactly right.
0:09:24 > 0:09:27Very sweet meat. Got to go easy on the spice.
0:09:27 > 0:09:28Yeah.
0:09:28 > 0:09:32Russell is an innovative chef and this is a complex dish.
0:09:32 > 0:09:35He has to deliver the strong flavours perfectly
0:09:35 > 0:09:37on each component.
0:09:37 > 0:09:40I've got a lot of elements, nine elements on my dish.
0:09:40 > 0:09:42The other guys have got three or four.
0:09:43 > 0:09:45So I'm up against it.
0:09:49 > 0:09:53Ronnie is also out to claw back points by putting his own stamp on a
0:09:53 > 0:09:56classic British ingredient - oysters.
0:09:56 > 0:09:59It's crucial I get a great score for this oyster dish, otherwise,
0:09:59 > 0:10:02you know, the boys are going to pull away and that gap's going to get
0:10:02 > 0:10:03slowly bigger.
0:10:03 > 0:10:06Determined to get higher on the leaderboard,
0:10:06 > 0:10:08Mark's not taking any chances...
0:10:10 > 0:10:12Even making his own tomato sauce
0:10:12 > 0:10:16to accompany his contemporary take on a fish supper.
0:10:16 > 0:10:19Everyone's realised that, you know, the difference in points is going to
0:10:19 > 0:10:21mean a lot more for this course, so
0:10:21 > 0:10:25obviously everyone is keen to improve upon their positions.
0:10:25 > 0:10:27I've just got to put it all together.
0:10:30 > 0:10:32- How are you getting on, Mark? - So far, so good.
0:10:32 > 0:10:35You're looking a bit sweaty there. Under pressure, are you?
0:10:35 > 0:10:37It's a bit of a trademark.
0:10:37 > 0:10:40- So, this is your tomato sauce, yeah? - Yeah.
0:10:43 > 0:10:44Wow, yeah. Good.
0:10:44 > 0:10:48Are you looking to do a bit better than you did last year?
0:10:48 > 0:10:50Oh, of course. I feel the dishes are much more suitable this year.
0:10:50 > 0:10:53- OK, good.- Yeah.- Well, listen, that's good smells from in here.
0:10:53 > 0:10:54- Thank you.- Thanks.
0:10:56 > 0:11:00Russell is working on his Notting-Hill-Carnival-inspired lobster dish,
0:11:00 > 0:11:03a jerk spiced butter made with chillies,
0:11:03 > 0:11:06allspice and nutmeg to accompany the tail.
0:11:07 > 0:11:10And a lobster emulsion.
0:11:10 > 0:11:11I'm getting EMULSIONAL.
0:11:13 > 0:11:17Then he moves on to the Jerusalem artichoke and coconut puree.
0:11:20 > 0:11:21This is quite a personal one for you, isn't it?
0:11:21 > 0:11:24Yeah, I took my son to the Carnival for the first time.
0:11:24 > 0:11:25Two and a half years old,
0:11:25 > 0:11:28he was going round the Carnival, dancing away.
0:11:28 > 0:11:30It's all about the diversity of London as well,
0:11:30 > 0:11:31which is something I really love.
0:11:36 > 0:11:40Russell is visiting another part of London that, like Notting Hill,
0:11:40 > 0:11:43has pulled together to celebrate its diversity -
0:11:43 > 0:11:45Tottenham in the north of the capital.
0:11:48 > 0:11:51He is meeting a local vicar who was awarded an MBE for services
0:11:51 > 0:11:53to his community.
0:11:53 > 0:11:56- Hey, Russell.- Hello, Reverend John, nice to meet you.- How are you?
0:11:56 > 0:11:58- I'm very well. Yourself? - Welcome to St Ann's.
0:11:58 > 0:12:01- Thank you.- You are a very famous person, Chef Of The Year.
0:12:01 > 0:12:04- Yeah.- I mean, that's pretty massive, isn't it?- Not as big as an MBE.
0:12:06 > 0:12:09Reverend John has served the parish for over 20 years
0:12:09 > 0:12:13and provides locals with a neutral setting to air concerns
0:12:13 > 0:12:15and build understanding.
0:12:15 > 0:12:18One of the big things we do is we bring new police officers
0:12:18 > 0:12:21into the back of church here and they meet with young people,
0:12:21 > 0:12:23and they listen to their difficulties with the police.
0:12:23 > 0:12:24And police often say,
0:12:24 > 0:12:26"I've learnt more in that one hour
0:12:26 > 0:12:29"sitting in the back of the church with a pile of doughnuts
0:12:29 > 0:12:31"than three months on the streets in Tottenham."
0:12:31 > 0:12:36Working alongside Reverend John is a team of dedicated community leaders
0:12:36 > 0:12:38who share his passion for the local area,
0:12:38 > 0:12:40including Pastor Keith Jackson.
0:12:42 > 0:12:46John's vision, he wants to take what's important here
0:12:46 > 0:12:49and take it outside into the community.
0:12:49 > 0:12:53So we go out into the estates and we try to change people's lives,
0:12:53 > 0:12:55try to give them some degree of hope.
0:12:57 > 0:13:00Reverend John also plays an important role as chaplain
0:13:00 > 0:13:02to Haringey Police,
0:13:02 > 0:13:06something chief superintendent Victor Olisa can attest to.
0:13:06 > 0:13:09There's nothing works better than when we've got people like John,
0:13:09 > 0:13:12who is an established member of the community -
0:13:12 > 0:13:15lots of trust, you know - to be able to act as that link.
0:13:15 > 0:13:18And building that link is vital to be able to do the work that we are
0:13:18 > 0:13:22really here to do, which is to serve the people of Haringey.
0:13:22 > 0:13:24And in 2014,
0:13:24 > 0:13:28the reverend was recognised in the Queen's Birthday Honours list.
0:13:28 > 0:13:32This is the MBE which Prince Charles gave me,
0:13:32 > 0:13:37with my two young children watching on like I was at the school assembly
0:13:37 > 0:13:38and they were the parents.
0:13:38 > 0:13:40- What an honour.- It WAS an honour.
0:13:40 > 0:13:42- I'm sure you'll get one next year. - I don't think so.
0:13:44 > 0:13:48Hoping his Caribbean-inspired jerk lobster soup can go all the way in
0:13:48 > 0:13:52the competition, Russell has brought a sample for Reverend John
0:13:52 > 0:13:54and the local community workers to taste.
0:13:55 > 0:13:57And just drink it like a posh Cup-A-Soup.
0:13:57 > 0:13:59- Right.- Wow.- Yeah.
0:13:59 > 0:14:00Lovely.
0:14:00 > 0:14:03As a Jamaican, you got 100%.
0:14:05 > 0:14:07That is the biggest thumbs-up I could have.
0:14:07 > 0:14:09- Cheers.- Do you think I'm going to get through?
0:14:09 > 0:14:11- I think you'll get through, yeah. - Cheers to that.- Cheers.
0:14:11 > 0:14:13THEY LAUGH
0:14:13 > 0:14:18In the kitchen, Russell is juggling the many elements of his dish.
0:14:18 > 0:14:20Have you got enough stoves to fit everything for you?
0:14:20 > 0:14:23Yeah, I'm good. I'm just worried that it's a cooking competition and
0:14:23 > 0:14:25I seem to be the only one doing any cooking at the moment.
0:14:28 > 0:14:32He mixes lobster tail, claw and coconut milk for dumplings.
0:14:35 > 0:14:36All right?
0:14:38 > 0:14:40- Oh, bravo!- Yeah.
0:14:42 > 0:14:43Cheers, Mark.
0:14:43 > 0:14:45You often carry a hammer around?
0:14:45 > 0:14:47- Only to cooking competitions. - Exactly, yeah!
0:14:52 > 0:14:54- How are you doing?- Yeah, good, Chef.
0:14:54 > 0:14:58I've got my artichokes cooking in there with the coconut milk.
0:14:58 > 0:15:00And then here I've got my lobster soup.
0:15:00 > 0:15:02OK. May I?
0:15:02 > 0:15:07Indeed. So that's just spiced with the jerk, the jerk spices.
0:15:07 > 0:15:10I mean, the danger is all the spice can destroy your lobster.
0:15:10 > 0:15:12I think it all comes together really well.
0:15:12 > 0:15:14Good, good, that's what we want.
0:15:15 > 0:15:20Ronnie is putting a contemporary spin on Colchester rock oysters,
0:15:20 > 0:15:24which he hopes will show a more dynamic side to his cooking.
0:15:24 > 0:15:29He's serving them three ways - warm, chilled and frozen.
0:15:31 > 0:15:33So, remind me again, what's the granita?
0:15:33 > 0:15:34Bloody Mary.
0:15:34 > 0:15:36No need to swear.
0:15:37 > 0:15:40Just a little bit of vodka in there so it doesn't freeze too hard.
0:15:40 > 0:15:43Next, he preps the chilled gin and tonic jelly
0:15:43 > 0:15:45that will accompany the oyster.
0:15:47 > 0:15:48So, Ronnie, how are you doing?
0:15:48 > 0:15:51All right, I made you a gin and tonic.
0:15:51 > 0:15:54A bit brave, gin and tonic with oysters, you know?
0:15:54 > 0:15:58Yeah. I mean, you know, Colchester rock oysters are very, very strong,
0:15:58 > 0:16:01very, very pungent, so all the alcohol is still in there,
0:16:01 > 0:16:03none of the alcohol is burnt off.
0:16:03 > 0:16:06Mmm. I mean, we could have a lot of pickled guests if you're lucky
0:16:06 > 0:16:07enough to get this course through.
0:16:07 > 0:16:10- I think a little bit. You know, I think we'll be fine.- Yeah.
0:16:13 > 0:16:16Ronnie then works on the cooked element of his dish,
0:16:16 > 0:16:19wrapping oysters in delicate angel hair pastry
0:16:19 > 0:16:22which he'll deep-fry at the last minute.
0:16:25 > 0:16:28Determined to cook for the judges on Friday,
0:16:28 > 0:16:32Mark is under pressure with his take on a British favourite,
0:16:32 > 0:16:35a fish supper in honour of the RNLI.
0:16:35 > 0:16:36This course is really hard.
0:16:36 > 0:16:38If one of the elements isn't right then you're
0:16:38 > 0:16:40going to notice it straight away.
0:16:40 > 0:16:44As a twist, he's making a potato mousse
0:16:44 > 0:16:47and a parsley and pea sauce.
0:16:54 > 0:16:59Ronnie will be first to serve his fish dish, showcasing the oyster.
0:16:59 > 0:17:01Known as the food of the gods,
0:17:01 > 0:17:04he sees them as a fitting tribute to those honoured by the Queen.
0:17:08 > 0:17:11With three elements to plate up at different temperatures,
0:17:11 > 0:17:13timing is everything.
0:17:13 > 0:17:16He deep-fries the oysters in angel hair pastry.
0:17:16 > 0:17:17All very serious in here.
0:17:17 > 0:17:19It's all crucial, last minute.
0:17:19 > 0:17:23If everything isn't bang on, it's not going to happen, you know?
0:17:23 > 0:17:26Onto a traditional oyster sharing platter,
0:17:26 > 0:17:30he lays two oyster shells and tops with spicy mayonnaise.
0:17:30 > 0:17:33- Do you want anything, mate? - Yeah, a gin and tonic.
0:17:33 > 0:17:35I thought YOU was looking after that!
0:17:35 > 0:17:39He adds the chilled gin and tonic jellied oyster to the platter,
0:17:39 > 0:17:42then places crispy fried oyster onto the spicy mayonnaise.
0:17:44 > 0:17:49Finally, he places two raw oysters onto washed shells,
0:17:49 > 0:17:52tops with Bloody Mary granita...
0:17:52 > 0:17:54- Just kind of on the edge of melting.- Yeah.
0:17:54 > 0:17:57..then garnishes with chopped fresh celery leaf
0:17:57 > 0:17:58and adds to the platter.
0:17:58 > 0:18:00- You ready?- There we go.
0:18:06 > 0:18:10- So, the title.- Of Pearls And Gods - Colchester Rock Oysters.
0:18:10 > 0:18:12The heavenly finish you were looking for?
0:18:12 > 0:18:14Yeah, I'm pleased with that. I think it's good.
0:18:14 > 0:18:17- How about continuing the chat in the tasting room?- Good plan.
0:18:22 > 0:18:25- So, oysters. - So we start with the frozen.
0:18:25 > 0:18:26OK.
0:18:27 > 0:18:28Obviously a bit of vodka.
0:18:31 > 0:18:33- Happy with the granita? - Yeah, I think so.
0:18:33 > 0:18:37Enough vodka, without it being too boozy.
0:18:37 > 0:18:41- So refreshing. Just what I needed. - Yeah.
0:18:41 > 0:18:46Let's move on to the crispy fried with the spicy mayonnaise.
0:18:46 > 0:18:48A good crunch on the crispy fried oyster?
0:18:48 > 0:18:52Yeah, I think it holds its crunch well, that angel hair pastry.
0:18:52 > 0:18:55You probably want a bit more oyster flavour than you get with that one.
0:18:55 > 0:18:57- Yeah, maybe a little bit less pastry.- Yeah.
0:18:59 > 0:19:00This is the gin and tonic oyster.
0:19:03 > 0:19:04Oof! La-la-la!
0:19:06 > 0:19:08Do still get that oyster flavour at the end,
0:19:08 > 0:19:10- but the initial hit is pretty big, isn't it?- All alcohol, yeah.
0:19:11 > 0:19:13Out of ten, how would you mark this?
0:19:13 > 0:19:15I think I'd be looking for about a six, seven.
0:19:15 > 0:19:16Why only six or seven?
0:19:16 > 0:19:19Maybe I'm getting nervous now that I've been a bit too edgy.
0:19:23 > 0:19:25Mark is next to plate up his cod dish,
0:19:25 > 0:19:30a tribute to the ordinary people doing extraordinary voluntary work
0:19:30 > 0:19:31at the RNLI.
0:19:32 > 0:19:35To ensure his cod meets Richard's high standards,
0:19:35 > 0:19:37he's cooking it at the last minute.
0:19:37 > 0:19:39Well, Ronnie, how did it go, mate?
0:19:39 > 0:19:41All right, I think. What do you boys think?
0:19:41 > 0:19:43Did you get enough of the oyster flavour?
0:19:43 > 0:19:46- It could have been a bit more stronger.- Yeah.
0:19:48 > 0:19:50To a serving plate,
0:19:50 > 0:19:52Mark centres home-made tomato sauce
0:19:52 > 0:19:56and decants parsley and pea sauce into serving jugs.
0:19:56 > 0:19:58Oh, you're joking.
0:20:00 > 0:20:02All right? Want me to get that?
0:20:02 > 0:20:03Yeah, please, yeah.
0:20:03 > 0:20:06It's like nothing ever happened. Take two.
0:20:08 > 0:20:10Next, he adds potato mousse...
0:20:12 > 0:20:13..crispy potato crumbs...
0:20:15 > 0:20:17..and the roast cod.
0:20:19 > 0:20:21Topped with a mussel garnish.
0:20:22 > 0:20:24- OK, Mark, ready?- Yeah.
0:20:30 > 0:20:32So, this is the call of duty.
0:20:34 > 0:20:39When you have to leave your dinner, you've got to leave your dinner.
0:20:39 > 0:20:41He came wet as well, look.
0:20:41 > 0:20:43He looks like he's just come out of the sea!
0:20:43 > 0:20:48- But does he need a life raft with this dish?- Oh...
0:20:48 > 0:20:49Let's taste it.
0:20:55 > 0:20:58Ketchup, pea, cod.
0:21:02 > 0:21:04I know you went to the bother of making the tomato sauce -
0:21:04 > 0:21:07- worth the effort? - Yeah, I think it is.
0:21:07 > 0:21:09Yeah, that ketchup is something else.
0:21:09 > 0:21:11That's a great flavour.
0:21:11 > 0:21:15The parsley and the pea, do you think it enhances the dish?
0:21:15 > 0:21:17I do, I think it's an obvious match.
0:21:17 > 0:21:19- Wow, there's a lot of parsley. - Are you getting any pea?
0:21:19 > 0:21:23No, to me the peas aren't really coming through, though.
0:21:23 > 0:21:25The mousse, did it really come through there?
0:21:25 > 0:21:26I think just a little bit more crispy potato,
0:21:26 > 0:21:29just to really bring out the potato flavour.
0:21:29 > 0:21:31Two very different potato flavours and two very different textures.
0:21:31 > 0:21:33Yeah.
0:21:33 > 0:21:35Do you think that fish is slightly overcooked?
0:21:35 > 0:21:3830 seconds less in the pan and it would be even better.
0:21:40 > 0:21:42- I'm going to go seven. - I think I'm with you.
0:21:42 > 0:21:44I think I'm going to go seven as well.
0:21:44 > 0:21:47Out of ten, where do you feel it belongs?
0:21:47 > 0:21:48I think probably a seven.
0:21:48 > 0:21:51I'd like it to be a bit higher for the lifeboat crews,
0:21:51 > 0:21:52then I'd be happy.
0:21:57 > 0:22:00Before Russell can plate up his complex lobster dish,
0:22:00 > 0:22:03he pan-fries poached lobster in jerk butter.
0:22:03 > 0:22:05Hey, Mark, you all right?
0:22:05 > 0:22:06How did it go?
0:22:06 > 0:22:09I should have cooked the cod 30 seconds less,
0:22:09 > 0:22:10but overall I was happy, yeah.
0:22:12 > 0:22:16To showcase each element, Russell is using three stacked serving dishes,
0:22:16 > 0:22:19each one containing different ingredients.
0:22:21 > 0:22:25To the base he adds lobster and coconut dumplings,
0:22:25 > 0:22:26diced pineapple...
0:22:28 > 0:22:29..and lobster soup.
0:22:31 > 0:22:35The middle dish features Jerusalem artichoke and coconut puree...
0:22:35 > 0:22:37Oh, wow.
0:22:37 > 0:22:39Jerk lobster tail,
0:22:39 > 0:22:41charred pineapple...
0:22:42 > 0:22:44..topped with coconut shavings.
0:22:44 > 0:22:48- Russell, on time? - 30 seconds on the pass, Chef.
0:22:48 > 0:22:51The top layer is a canape-style lobster knuckle
0:22:51 > 0:22:55cooked in jerk butter and garnished with lobster emulsion...
0:22:57 > 0:22:59..and crispy artichoke,
0:22:59 > 0:23:02then placed on a bed of decorative spices.
0:23:03 > 0:23:05OK, Mark.
0:23:10 > 0:23:13So, here we have got Commonwealth Carnival Queen.
0:23:13 > 0:23:17- Think you've done enough?- I've done a lot, I don't know if it's enough.
0:23:17 > 0:23:19- Come on, let's taste it. - Let's go, Chef.
0:23:24 > 0:23:27- What have we here?- Here we've got lobster knuckle with some crispy
0:23:27 > 0:23:29artichokes, a little lobster emulsion.
0:23:31 > 0:23:34Really, really tender, really juicy. The spiced butter is amazing.
0:23:34 > 0:23:35Artichoke, bit of texture.
0:23:35 > 0:23:37Yeah, seriously tasty.
0:23:37 > 0:23:39The lobster tail and the pineapple,
0:23:39 > 0:23:41- all go together?- Yeah.
0:23:44 > 0:23:46Are you happy with that seasoning?
0:23:46 > 0:23:47I'm happy with the spice,
0:23:47 > 0:23:50I'd like there to have been a bit more salt on it.
0:23:50 > 0:23:53You get that spicing and you still get the flavour of that lobster,
0:23:53 > 0:23:56which is, you know, some achievement, really.
0:23:56 > 0:23:57So, the dumpling...
0:24:03 > 0:24:04Wow. That is good.
0:24:04 > 0:24:08- Really sweet.- Greed, you're not having the other half of that.
0:24:09 > 0:24:13- Out of ten?- Disappointed with the seasoning on the lobster and I think
0:24:13 > 0:24:15I'm going to give myself a seven.
0:24:15 > 0:24:17Wow.
0:24:17 > 0:24:20He got an eight for his last course, I enjoyed this one more.
0:24:20 > 0:24:22It's got to be an eight or it's got to be higher.
0:24:22 > 0:24:25I agree, I think we should definitely be a little bit worried.
0:24:25 > 0:24:26Yeah.
0:24:33 > 0:24:35- Guys.- How was that?- That was hard.
0:24:35 > 0:24:37- Was it?- That was hard.
0:24:37 > 0:24:41It certainly got Mark and I a little bit nervous, I think.
0:24:42 > 0:24:43I was much happier with this dish.
0:24:43 > 0:24:46I think it tells a much better story than the starter,
0:24:46 > 0:24:48so I'd expect the seven to turn into an eight.
0:24:48 > 0:24:51You can't get in his brain, can you? So who knows?
0:25:00 > 0:25:04So, Chefs, how did you find the fish course?
0:25:04 > 0:25:06Almost as tough as the starter.
0:25:06 > 0:25:09I think it's getting harder.
0:25:09 > 0:25:12- Definitely, yeah.- I'm going to start with you, Ronnie,
0:25:12 > 0:25:16and your Of Pearls And Gods - Colchester Rock Oyster.
0:25:18 > 0:25:21You cook from your heart and your style is very edgy.
0:25:23 > 0:25:26I thought the Bloody Mary granita slightly overpowered
0:25:26 > 0:25:29what was on the meat.
0:25:29 > 0:25:32The gin and tonic jellied oyster,
0:25:32 > 0:25:35slightly a little bit too much gin.
0:25:36 > 0:25:39A lot of chefs mess up the cooking of oysters.
0:25:41 > 0:25:44I think you were pretty much bang-on with yours.
0:25:44 > 0:25:48And I loved the deep-fried angel hair pastry.
0:25:48 > 0:25:52With a few tweaks, I could see that oyster dish at a banquet.
0:25:52 > 0:25:53Thank you.
0:25:56 > 0:25:58Mark, your dish, Duty Calls.
0:25:59 > 0:26:02I thought the story of the dish was great.
0:26:02 > 0:26:05I liked the ketchup, it was packed full of flavour.
0:26:05 > 0:26:09I thought the pea and parsley puree was pretty much spot-on.
0:26:09 > 0:26:10However...
0:26:12 > 0:26:14..it didn't hit me like I was expecting it to.
0:26:17 > 0:26:21The potato foam got lost under that cod dish.
0:26:23 > 0:26:25And the cod was slightly overcooked.
0:26:27 > 0:26:31And a chef of your calibre, those nuances
0:26:31 > 0:26:35of cooking times should be absolutely spot on.
0:26:38 > 0:26:40Russell...
0:26:40 > 0:26:42your Commonwealth Carnival Queen.
0:26:42 > 0:26:47I always knew lobster would take spice, but jerk spice?
0:26:47 > 0:26:50That's a new one on me. I wasn't sure you'd be able to pull it off.
0:26:52 > 0:26:54It was stunning,
0:26:54 > 0:26:57original, elegant and a bit magical.
0:26:59 > 0:27:00I loved it.
0:27:02 > 0:27:04So, to the scores.
0:27:05 > 0:27:07I'm going to start with you, Ronnie.
0:27:07 > 0:27:09I'm giving you a score of...
0:27:12 > 0:27:13..eight.
0:27:13 > 0:27:15Thank you.
0:27:15 > 0:27:17Mark...
0:27:19 > 0:27:21..I'm giving you a score of...
0:27:21 > 0:27:23seven.
0:27:27 > 0:27:28Russell...
0:27:32 > 0:27:34I'm giving you a score of...
0:27:36 > 0:27:38..ten.
0:27:40 > 0:27:41Congratulations.
0:27:42 > 0:27:44Thank you.
0:27:44 > 0:27:46Wow.
0:27:46 > 0:27:48- Amazing. - I think you totally deserve it.
0:27:48 > 0:27:50Cooked out of your skin, frankly.
0:27:50 > 0:27:52- Thank you very much, Chef. - Chefs, as always,
0:27:52 > 0:27:54it's great to taste your food.
0:27:54 > 0:27:56Goodnight and I'll see you all tomorrow.
0:27:56 > 0:27:57- ALL:- Thank you.
0:27:58 > 0:28:01- Mate!- Wow, that's amazing.
0:28:01 > 0:28:03- I can't believe that. - There we go, ten.
0:28:03 > 0:28:06I'm made up, I'm absolutely speechless.
0:28:06 > 0:28:08To get a ten from Richard is just...
0:28:08 > 0:28:09it's mind-blowing.
0:28:09 > 0:28:13With two courses complete, Russell is still in the lead.
0:28:13 > 0:28:17Mark and Ronnie are trailing four points behind.
0:28:17 > 0:28:19I'm really disappointed with the mark of seven.
0:28:19 > 0:28:21I really believe in the dish and
0:28:21 > 0:28:23I think it should have got a higher mark.
0:28:23 > 0:28:25- The main course tomorrow. - That's a tough one.- Yeah.
0:28:25 > 0:28:28Russell's the frontrunner now, and you can't underestimate Mark.
0:28:28 > 0:28:31It's only going to take one slip-up from one of us, I think, to lose it.
0:28:31 > 0:28:33It's that tight.