0:00:02 > 0:00:05This week on Great British Menu...
0:00:05 > 0:00:09three of Northern Ireland's most talented chefs.
0:00:09 > 0:00:11Competing for the third time,
0:00:11 > 0:00:13Chris McGowan has the banquet in his sights.
0:00:13 > 0:00:16I want to represent Northern Ireland, that's why I'm here.
0:00:16 > 0:00:20Daniel Clifford's two Michelin-starred protege Mark Abbott.
0:00:20 > 0:00:23I need to walk in this kitchen and just go for it.
0:00:23 > 0:00:27And Eddie Attwell, for whom local produce is king.
0:00:27 > 0:00:29You're confident you're going to get enough flavour?
0:00:29 > 0:00:32I'll get enough flavour out of it, I will, I'll get it out.
0:00:32 > 0:00:34In the year of the Queen's 90th birthday,
0:00:34 > 0:00:37the chefs are celebrating the extraordinary great Britons
0:00:37 > 0:00:40she has acknowledged throughout her reign,
0:00:40 > 0:00:45and competing for the chance to cook for them at an historic banquet
0:00:45 > 0:00:46at the Palace of Westminster.
0:00:48 > 0:00:50One course in, and Mark Abbott is at the top,
0:00:50 > 0:00:53wowing veteran Michael O'Hare with a perfect dish.
0:00:53 > 0:00:56I'm scoring you ten. I thought it was flawless.
0:00:56 > 0:01:00Eddie is two points behind with Chris in third place.
0:01:00 > 0:01:04It's not the end of the world, I've come from behind before.
0:01:04 > 0:01:08Today is the fish course, and Mark is aiming for perfection again.
0:01:08 > 0:01:10- Well, you don't do things by half.- I don't.
0:01:10 > 0:01:12I like pushing boundaries, chef.
0:01:12 > 0:01:15But Chris and Eddie are determined to close the gap.
0:01:15 > 0:01:17You're very quiet, very focused.
0:01:17 > 0:01:19Just trying to concentrate on trying to get this bang-on.
0:01:19 > 0:01:21- It's looking good, chief. - Thanks, chef.
0:01:21 > 0:01:23- The competition... - Foot.- Oui.
0:01:23 > 0:01:25- ..is fierce.- We all want perfection,
0:01:25 > 0:01:27that's what we're here for, that's what we're striving for.
0:01:27 > 0:01:30- Oh, no.- What's wrong? - I forgot my mussels, chef.
0:01:41 > 0:01:45The veteran judging the chefs on technique and invention
0:01:45 > 0:01:48is Michelin-starred Michael O'Hare.
0:01:48 > 0:01:50A former banquet champion,
0:01:50 > 0:01:53he's expecting exceptional skill and style.
0:01:53 > 0:01:55It's fish course today, a course close to my heart,
0:01:55 > 0:01:57it's a dish that I got to the banquet.
0:01:57 > 0:01:59I'd like to see some innovative, clever cooking
0:01:59 > 0:02:01and use of great ingredients.
0:02:01 > 0:02:04It's a new course, the slate's clean really, isn't it?
0:02:04 > 0:02:07Yourself and myself, Eddie, we've got a bit to prove.
0:02:07 > 0:02:09At the end of the day, what's two points?
0:02:09 > 0:02:10- It's all to play for.- It is.
0:02:10 > 0:02:13The thing is, with fish, there's no mercy.
0:02:15 > 0:02:17First up, Mark Abbott.
0:02:17 > 0:02:20Veteran judge Michael couldn't find fault with his
0:02:20 > 0:02:23imaginative and original starter, but now,
0:02:23 > 0:02:27Mark's feeling the pressure of having to maintain that standard.
0:02:27 > 0:02:31I need to be more focused this time, because it's fish,
0:02:31 > 0:02:32it's got no forgiveness.
0:02:32 > 0:02:35Cos I've got a ten for the starter, I want the same again.
0:02:35 > 0:02:37I need to be on it.
0:02:37 > 0:02:40- Mark.- How you doing?- Congratulations on your starter course.
0:02:40 > 0:02:41Thank you very much indeed.
0:02:41 > 0:02:44- That was excellent. - Yeah, I'm still coming down off it.
0:02:44 > 0:02:46So talk to me, what's the dish?
0:02:46 > 0:02:49- The dish is called "Shellsational". - Shellsational?- Shellsational.
0:02:49 > 0:02:53I remember the very first time I had the opportunity of tasting
0:02:53 > 0:02:55these phenomenal products,
0:02:55 > 0:02:58and I want to give the people at this banquet that same memory.
0:02:58 > 0:03:01So, Mark, what are you actually going to be cooking?
0:03:01 > 0:03:04I'm going to be serving the majority of the shellfish in a box,
0:03:04 > 0:03:09- and then a plate of very refined, beautiful lobster.- Right.
0:03:09 > 0:03:10In the main box,
0:03:10 > 0:03:14you're going to have an oyster dressed in oyster leaf.
0:03:14 > 0:03:17The razor clam, that's going to be served with a little fennel salad.
0:03:17 > 0:03:18I'm just going to take the mussels out,
0:03:18 > 0:03:21drop them into a little tempura,
0:03:21 > 0:03:25caramelise the scallop in the stove, I'm going to break
0:03:25 > 0:03:30- the lobster down, cook the tails in that smoked lobster butter...- OK.
0:03:30 > 0:03:34..the claws are then going to be diced up, mixed with some cucumber.
0:03:34 > 0:03:37So really it's going to be like a little cucumber roll
0:03:37 > 0:03:39- surrounded in apple.- Right.
0:03:39 > 0:03:41You like giving yourself a lot of work to do, huh?
0:03:41 > 0:03:42I like pushing boundaries, chef.
0:03:42 > 0:03:44Well, I was impressed with your starter
0:03:44 > 0:03:47and I'm looking forward to this.
0:03:47 > 0:03:49Mark has some fantastic ingredients in that box.
0:03:49 > 0:03:50I'm a little concerned, again,
0:03:50 > 0:03:52that he's given himself too much to do.
0:03:52 > 0:03:54With fish, there's really no margin for error.
0:03:55 > 0:03:58Next is fellow newcomer Eddie Attwell, whose
0:03:58 > 0:04:01starter lost valuable marks for presentation,
0:04:01 > 0:04:03so he's hoping to remedy that today.
0:04:03 > 0:04:05Pressure's really on for this course.
0:04:05 > 0:04:07It's just executing everything in the way that I want it.
0:04:07 > 0:04:09If I can pull that off, then hopefully
0:04:09 > 0:04:11with the fish course I can score a wee bit higher.
0:04:11 > 0:04:13- Eddie.- All right, chef? - What's the title of your dish?
0:04:13 > 0:04:16- Well, it's Turbotine Jubilee. - Turbotine Jubilee?
0:04:16 > 0:04:19Yep, and it's the influence of the French ingredients
0:04:19 > 0:04:21that we all sought after and imported in
0:04:21 > 0:04:24to try and use, but this is a British box of ingredients
0:04:24 > 0:04:27- and this is where we're at now. - Right, OK. So what are you cooking?
0:04:27 > 0:04:29I'm going to be using this turbot,
0:04:29 > 0:04:32I wanted to break this down into an individual portion for a banquet.
0:04:32 > 0:04:34- I'll be making a mousse for the lobster.- Where's the mousse going?
0:04:34 > 0:04:37So the mousse will be going inside the fillet of fish.
0:04:37 > 0:04:39- In the middle? OK. - As well, then we'll have
0:04:39 > 0:04:40some little scallops laid over to finish,
0:04:40 > 0:04:42and then some of this English caviar.
0:04:42 > 0:04:44And rather than champagne sauce,
0:04:44 > 0:04:46we'll use a nice sparkling English wine as well.
0:04:46 > 0:04:48What are you doing with the potatoes?
0:04:48 > 0:04:51I'll be baking those potatoes whole, knocking it back and piping.
0:04:51 > 0:04:52The samphire we forage ourselves.
0:04:52 > 0:04:54I do like to bring it back to the restaurant
0:04:54 > 0:04:56and try and involve these elements.
0:04:56 > 0:04:58It's quite a classical, old-fashioned French dish, then.
0:04:58 > 0:05:00- It is.- How are you going to innovate that,
0:05:00 > 0:05:02push that forward to make it modern?
0:05:02 > 0:05:04Just the use of the British and local ingredients,
0:05:04 > 0:05:06for me, that's the way I like to cook.
0:05:06 > 0:05:10- And you're feeling confident? - Much more confident, chef.
0:05:10 > 0:05:12'Eddie's dish, a really classical dish.
0:05:12 > 0:05:13'He's got some incredible ingredients -
0:05:13 > 0:05:15'that turbot and the lobster
0:05:15 > 0:05:18'he's going to stuff it with, caviar on top, it's pure opulent.'
0:05:18 > 0:05:20I just hope he can reinvent this and make it modern.
0:05:22 > 0:05:27Last up, Chris McGowan. He scored a disappointing seven for his starter,
0:05:27 > 0:05:30but is determined to claw back points
0:05:30 > 0:05:32and make a mark on the competition.
0:05:32 > 0:05:33I know I've got a bit to do,
0:05:33 > 0:05:36but I'm hoping Michael sees that I'm putting the effort in,
0:05:36 > 0:05:38that I'm not just here to make up the numbers.
0:05:38 > 0:05:41I want to represent Northern Ireland, that's why I'm here.
0:05:41 > 0:05:43- Chris.- Hi, Michael. - How you doing?- I'm very good.
0:05:43 > 0:05:46- Title of your dish? - National Treasure.
0:05:46 > 0:05:49We're an island, we're surrounded by coastline, a lot of people get their
0:05:49 > 0:05:52livelihood from that, and I kind of want to celebrate that, you know?
0:05:52 > 0:05:54So we've got a lovely piece of cod, so I'm going to serve
0:05:54 > 0:05:58the skins separately, crisp that up so it's like little wafers.
0:05:58 > 0:06:00Then we've got potatoes, Northern Irish,
0:06:00 > 0:06:02we like our potatoes in Northern Ireland...
0:06:02 > 0:06:04- You like your potatoes. - I like a good spud.
0:06:04 > 0:06:06I'm just going to take the skin off the cod and then use
0:06:06 > 0:06:07the potato instead of the skin.
0:06:07 > 0:06:10And then we're going to use a little bit of scallop mousse
0:06:10 > 0:06:11that's going to go onto the cod,
0:06:11 > 0:06:13then we're going to put the potato on top.
0:06:13 > 0:06:16So you're doing potato on top of a salted cod loin?
0:06:16 > 0:06:18Yes, and then the other scallop I'm going to roast.
0:06:18 > 0:06:20The peas, I'm just going to cook them really simply,
0:06:20 > 0:06:22wilted spinach in there, some fresh mint,
0:06:22 > 0:06:23keep it really fresh.
0:06:23 > 0:06:26- And what have we got here? - We have a little vinegar powder,
0:06:26 > 0:06:29so people can season their own skins and their own fish if they wish.
0:06:29 > 0:06:33Right, OK. So last year I did a very similar dish with potato and cod,
0:06:33 > 0:06:35a fish and chips so to speak and got to the banquet.
0:06:35 > 0:06:37Last year was obviously something that was very close to you.
0:06:37 > 0:06:39This is close to me. I'm hoping I can
0:06:39 > 0:06:41do the ingredients justice, you know.
0:06:41 > 0:06:43Chris is doing a take on fish and chips.
0:06:43 > 0:06:46I obviously love this idea, I just hope Chris can do it
0:06:46 > 0:06:49in his own unique way so maybe we can see it in a different light.
0:06:51 > 0:06:53As they start cooking their fish courses,
0:06:53 > 0:06:56Mark's score yesterday is the talk of the kitchen.
0:06:57 > 0:06:59Obviously, Mark, you got a ten for your starter.
0:06:59 > 0:07:01No pressure, there's not much you can improve on.
0:07:01 > 0:07:03That's definitely not the case, mate.
0:07:03 > 0:07:06If I go in with the mentality of, "Oh, yeah, I got a ten,
0:07:06 > 0:07:09"it's completely fine", I think I'll completely shoot myself in the foot.
0:07:09 > 0:07:11- I need to just go for it.- Yep.
0:07:12 > 0:07:15All three chefs are using scallops today.
0:07:15 > 0:07:18Mark will be searing his in a hot pan then baking
0:07:18 > 0:07:21with a seaweed butter and chopped yuzu zest.
0:07:21 > 0:07:25Eddie will be topping his turbot with thinly sliced scallops.
0:07:27 > 0:07:30While Chris will sear some of his and use the rest to make
0:07:30 > 0:07:33a scallop mousse, which will hold the grated potato
0:07:33 > 0:07:34on his fillet of cod.
0:07:35 > 0:07:39We've got some of the best shellfish in the world around our waters,
0:07:39 > 0:07:41we just don't use it.
0:07:41 > 0:07:43Yeah, looking back on it as a kid, you really should think,
0:07:43 > 0:07:45"Where does that all go?" Fish fingers?
0:07:45 > 0:07:46- LAUGHING:- Exactly.
0:07:46 > 0:07:48To make the mousse,
0:07:48 > 0:07:51Chris blends scallops before passing through a fine sieve,
0:07:51 > 0:07:55then folds through double cream and egg white and leaves to set.
0:07:55 > 0:07:57So, Chris, are you confident with this dish today?
0:07:57 > 0:07:59Obviously Michael's gone to the banquet with
0:07:59 > 0:08:00a dish that had the same components,
0:08:00 > 0:08:02so he's looking for absolute perfection on this,
0:08:02 > 0:08:04which is fair enough, we all want perfection,
0:08:04 > 0:08:07that's what we're here for, that's what we're striving for.
0:08:07 > 0:08:11Next, Chris prepares his crispy cod skins by drying them
0:08:11 > 0:08:14in the dehydrator and deep-frying.
0:08:15 > 0:08:18The skins will be served with a tartare sauce,
0:08:18 > 0:08:21which he makes by combining chopped gherkins, shallots
0:08:21 > 0:08:25and capers with English mustard, chervil and tarragon,
0:08:25 > 0:08:27then folding into mayonnaise.
0:08:27 > 0:08:29Chef, you're looking very focused.
0:08:29 > 0:08:31Just trying to concentrate on trying to get this
0:08:31 > 0:08:33absolutely bang-on, you know.
0:08:34 > 0:08:37Eddie begins his lobster sauce.
0:08:37 > 0:08:39- Foot.- Oui.
0:08:39 > 0:08:43He adds diced vegetables and a selection of aromatics
0:08:43 > 0:08:45to a tray of roasted lobster shells.
0:08:45 > 0:08:49Next, some English sparkling wine before adding chicken stock
0:08:49 > 0:08:50and leaving to reduce.
0:08:52 > 0:08:54- So, Eddie, you got a lot on, boss? - I do, chef, yep.
0:08:54 > 0:08:57Lot of elements, everything needs to be right for this one really,
0:08:57 > 0:09:00- it's very classical.- There's no school like the old school, innit?
0:09:00 > 0:09:02Yeah, this is it, you know.
0:09:04 > 0:09:06Mark's also using lobster.
0:09:06 > 0:09:09He's serving the claws and tail with a smoked lobster butter
0:09:09 > 0:09:11and lobster sauce.
0:09:12 > 0:09:17He starts by hot-smoking lobster shells for the butter.
0:09:17 > 0:09:20Then smokes lobster tails that have been lightly blanched.
0:09:20 > 0:09:24I never got a chance to taste shellfish till I was
0:09:24 > 0:09:2816 years of age, and I want to give these people that memory
0:09:28 > 0:09:30which I have from the very first time I tasted it.
0:09:33 > 0:09:37Mark went to Gloucester to meet one of the great Britons he's hoping
0:09:37 > 0:09:41to honour with his celebration of great British seafood.
0:09:41 > 0:09:4517-year-old Louise Greer is the youngest person
0:09:45 > 0:09:48from Northern Ireland to be awarded the British Empire Medal.
0:09:49 > 0:09:54I took meningitis at two-and-a-half, which left me a quadruple amputee.
0:09:54 > 0:09:59And I had to have physio, but it wasn't very fun,
0:09:59 > 0:10:03so I went into horse riding as my physio, to build up my core,
0:10:03 > 0:10:05so I could walk in my prosthetic legs.
0:10:05 > 0:10:09Louise now rides with the Paralympic team and works tirelessly
0:10:09 > 0:10:13to raise awareness of meningitis and riding for the disabled.
0:10:13 > 0:10:18In 2015, Louise's work was recognised by the Queen.
0:10:18 > 0:10:21So when you got that letter from the Queen, how did you feel?
0:10:21 > 0:10:22It was amazing.
0:10:22 > 0:10:26I couldn't believe it at the start, and then I was so excited.
0:10:26 > 0:10:28It's very clear you're so determined,
0:10:28 > 0:10:31- where does that come from? - My drive is that...
0:10:31 > 0:10:35I can do everything, even if I need to adapt it a bit.
0:10:35 > 0:10:38Like my horse riding, I've needed to adapt my saddle and my reigns,
0:10:38 > 0:10:41but it still keeps me going.
0:10:41 > 0:10:44Louise has never eaten seafood before,
0:10:44 > 0:10:48so it was up to Mark to get her hooked by serving up a taste
0:10:48 > 0:10:51of his fish dish using the very best of British coastal produce.
0:10:51 > 0:10:55So you've got a bit of lobster there.
0:10:55 > 0:10:59- It's slightly smoky.- Wow, that is really good.- Yeah, that's scallop.
0:11:02 > 0:11:04I'll be definitely having this again.
0:11:04 > 0:11:06I can't believe how much flavour it has in it.
0:11:06 > 0:11:10So this is actually your first time, being from Northern Ireland -
0:11:10 > 0:11:12it's surrounded by sea - eating shellfish?
0:11:12 > 0:11:16Yeah, I've never really tried it before. But now I really like it.
0:11:16 > 0:11:20- I'm so pleased you like it.- I didn't know food could taste that good.
0:11:20 > 0:11:23I hope Mark goes all the way in the competition,
0:11:23 > 0:11:26I'll be rooting for him every step of the way.
0:11:26 > 0:11:29From meeting Louise, it's given me that confidence now.
0:11:29 > 0:11:33The determination, it's infectious from her, it rubs off on you,
0:11:33 > 0:11:36of course it does, and it just wants you to succeed even more.
0:11:40 > 0:11:43Back in the kitchen, Mark prepares an oyster leaf dressing
0:11:43 > 0:11:45by blending oyster trimmings,
0:11:45 > 0:11:48oyster leaves and cucumber with olive oil and lemon juice.
0:11:50 > 0:11:53He also makes a lobster mayonnaise by emulsifying egg yolk
0:11:53 > 0:11:56with lobster oil and white wine vinegar.
0:11:57 > 0:11:58Is that your lobster oil?
0:11:58 > 0:12:00All done, mate, it's toasted off the lobster shells
0:12:00 > 0:12:02and then infused them with the peanut oil.
0:12:02 > 0:12:06- Does it split quite easy? - Not really.- No?
0:12:06 > 0:12:08- Depends who's making it, innit? - Oui-oui.
0:12:09 > 0:12:12Eddie is now preparing his turbot.
0:12:12 > 0:12:15Traditionally, Turbotine Jubilee is served with the fish whole,
0:12:15 > 0:12:19but Eddie will be serving his as individual fillets
0:12:19 > 0:12:20stuffed with lobster mousse.
0:12:21 > 0:12:24- You got a sweat on over there, boss? - No! Lobster sweat.
0:12:24 > 0:12:26MARK LAUGHS
0:12:28 > 0:12:31He starts his mousse by blending blanched lobster meat
0:12:31 > 0:12:33and passing through a fine sieve.
0:12:33 > 0:12:36He then folds in double cream and egg white and seasons
0:12:36 > 0:12:38with cayenne pepper and lemon juice.
0:12:38 > 0:12:41- All right, chef?- Eddie, you look busy.- Yep, busy again.
0:12:41 > 0:12:42- A lot going on?- Absolutely.
0:12:42 > 0:12:44What you got in here? Lobster stock?
0:12:44 > 0:12:46Lobster stock, then I'm starting off the sauce as well.
0:12:46 > 0:12:49- Just trying to get as much flavour as I can... - You drinking enough water?
0:12:49 > 0:12:51- MICHAEL LAUGHS - It's coming out of me, innit?
0:12:51 > 0:12:54- Can I try this?- Absolutely, chef.
0:12:54 > 0:12:56- Has it been on very long? - Since the start, chef,
0:12:56 > 0:12:57it's going to have to come right down,
0:12:57 > 0:13:00I'm pretty much going to get enough of the portion out of this,
0:13:00 > 0:13:02- and that's the pressure on me. - You're confident you're going to
0:13:02 > 0:13:04- get enough flavour? - I'll get enough flavour out of it,
0:13:04 > 0:13:07- I will, I'll get it out. - And how you looking for time?
0:13:07 > 0:13:10- We'll get there, we'll get there. - Make sure you drink.- Absolutely.
0:13:10 > 0:13:12Eddie, again, is working really hard.
0:13:12 > 0:13:15There's pans boiling away everywhere and I think he's really panicking
0:13:15 > 0:13:18to see if he can get that flavour in there in the timeframe.
0:13:18 > 0:13:20It's got a bit of space to go,
0:13:20 > 0:13:23but I'll be interested to see how it works out.
0:13:23 > 0:13:26Eddie pipes the mousse into his fillets of turbot before sealing
0:13:26 > 0:13:30with fish skin and cooking in a water-bath until the mousse is set.
0:13:32 > 0:13:36He also prepares his duchess potatoes by piping
0:13:36 > 0:13:39mashed potato and browning under the grill.
0:13:39 > 0:13:41All right, chef?
0:13:41 > 0:13:44Chris is also using potatoes.
0:13:44 > 0:13:47He'll be serving triple-cooked chips, but first,
0:13:47 > 0:13:50he grates a waxy potato and cooks sous-vide.
0:13:50 > 0:13:53This will then be used to coat his cod loin.
0:13:53 > 0:13:54Chris, how you getting on?
0:13:54 > 0:13:56- I'm OK, Michael, how are you? - Yeah, what you making?
0:13:56 > 0:13:59So I've just done a little tester on the mousse, I just want to
0:13:59 > 0:14:02check that it's not split, that I'm happy with the consistency.
0:14:02 > 0:14:04OK, and remind me again, where does this go on the dish?
0:14:04 > 0:14:07- So this, we're just going to lightly smear the top of the cod.- Right.
0:14:07 > 0:14:10And then these are the potatoes, par-cook those,
0:14:10 > 0:14:12get a release of starch from them, and then I'm just going to
0:14:12 > 0:14:16lay that flat, roll it out and kind of sandwich it around that cod.
0:14:16 > 0:14:18- OK, well, it smells lovely. Good luck, Chris.- Thank you.
0:14:18 > 0:14:21- And crack on.- Thanks a lot, Michael.
0:14:21 > 0:14:25Chris assembles his cod fillet by spreading scallop mousse
0:14:25 > 0:14:27onto the fish and topping with grated potato.
0:14:27 > 0:14:30He'll cook the fish just before service.
0:14:30 > 0:14:33Chris' dish appears a lot simpler compared to the other two chefs,
0:14:33 > 0:14:36but that's not always a bad thing, and if he can execute it well,
0:14:36 > 0:14:38he's still able to get those high scores.
0:14:39 > 0:14:43Across the kitchen, Mark is working on his lobster rolls.
0:14:43 > 0:14:46Mark, I'm intrigued, what have you got going on here?
0:14:46 > 0:14:49I'm just cutting the apple for my cannelloni.
0:14:49 > 0:14:52I'm just going to cut it into sheets and then compress that in a pickle.
0:14:52 > 0:14:55So this is essentially going to be like a pasta, if you like,
0:14:55 > 0:14:58- but a cannelloni?- Yeah, exactly, it's going to be a cannelloni,
0:14:58 > 0:15:00the filling's going to be the lobster claw
0:15:00 > 0:15:02mixed with the lobster mayonnaise.
0:15:02 > 0:15:05- You keep yourself busy, eh, Mark? - I try to, chef.
0:15:05 > 0:15:08- I'll let you crack on, enjoy. - Thank you very much.
0:15:09 > 0:15:11Mark assembles his lobster cannelloni
0:15:11 > 0:15:14by rolling lobster claw and cucumber balls
0:15:14 > 0:15:16dressed in lobster mayonnaise in sheets of
0:15:16 > 0:15:18compressed pickled apple.
0:15:20 > 0:15:23He also makes his lobster sauce by sweating mushrooms
0:15:23 > 0:15:26and shallots in smoked lobster butter,
0:15:26 > 0:15:29adding white wine and fish stock then reducing.
0:15:29 > 0:15:33He finishes with creme fraiche and more butter and lemon.
0:15:33 > 0:15:36Mark appears to be incredibly comfortable in that kitchen
0:15:36 > 0:15:38given the pressure of the competition.
0:15:38 > 0:15:42I'm hoping he doesn't let his standards drop with his comfort.
0:15:42 > 0:15:46First to the pass is Eddie, with his dish Turbotine Jubilee.
0:15:46 > 0:15:50He finishes his turbot with thinly sliced scallop
0:15:50 > 0:15:51which he colours under the grill.
0:15:53 > 0:15:56Then starts his plate with pan-fried spinach.
0:15:56 > 0:15:58Eddie, do you need a hand with anything, chief?
0:15:58 > 0:15:59- LAUGHING:- No, I'm all good, chef.
0:15:59 > 0:16:04Next, his fillet of turbot stuffed with lobster mousse.
0:16:04 > 0:16:06- CHRIS:- How's the fish, Eddie? - Think we're there, chef.
0:16:06 > 0:16:08Mousse is set inside, hopefully she's holding.
0:16:08 > 0:16:12Eddie tops his turbot with duchess potatoes
0:16:12 > 0:16:14and his foraged, sauteed samphire.
0:16:14 > 0:16:16You're pushing there, Eddie, you going to be on time?
0:16:16 > 0:16:19Been pushing all day, chef, but, yeah, I'm going to get up there.
0:16:19 > 0:16:21- It's looking good, chief. - Thanks, chef.
0:16:21 > 0:16:25Finally, Eddie garnishes with British caviar
0:16:25 > 0:16:27and braised artichoke hearts.
0:16:27 > 0:16:31The lobster sauce is served in a mini saucepan.
0:16:31 > 0:16:32Chef.
0:16:34 > 0:16:37- How you feeling?- Super. - So, Chris, what do you think?
0:16:37 > 0:16:40- Yeah, looks great, it's a beautiful piece of fish.
0:16:40 > 0:16:42This guy's put his heart and soul into that.
0:16:42 > 0:16:43Right, let's go through.
0:16:46 > 0:16:49- Lobster, turbot, caviar. - What's not to like, chief?
0:16:49 > 0:16:51Happy with how it's turned out?
0:16:51 > 0:16:54Erm, just as long as the mousse is all right inside the fish, I'll be happy.
0:16:54 > 0:16:56The meatiness of the turbot I think is lovely,
0:16:56 > 0:16:57the turbot's cooked fantastic.
0:16:57 > 0:17:00- Oh, look at that, it just falls apart.- Yeah.
0:17:00 > 0:17:02Do you think the flavour of the lobster, just in the mousse,
0:17:02 > 0:17:04is enough to come through?
0:17:04 > 0:17:06Yep, accompanied by the sauce as well,
0:17:06 > 0:17:08for me, the two are coming together.
0:17:08 > 0:17:12I'm not sure if that mousse is wet or maybe starting to split.
0:17:12 > 0:17:14It's difficult, because it's inside the turbot,
0:17:14 > 0:17:16so the turbot makes it wet.
0:17:16 > 0:17:19So it's a little bit softer than you would like, but the flavour's there.
0:17:19 > 0:17:23The scallop on the top of the fish, you think they added to the dish?
0:17:23 > 0:17:25Yeah, absolutely.
0:17:25 > 0:17:27- The scallops, they're phenomenal.- Yeah.
0:17:27 > 0:17:30They're beautifully seasoned and the cooking of them is...
0:17:30 > 0:17:32- Bang-on.- It's perfect.
0:17:32 > 0:17:35The pomme duchesse, are you happy with how light they are, crispy?
0:17:35 > 0:17:38I wanted it as light as possible, I'm happy with how it's finished.
0:17:38 > 0:17:40The duchess is lovely, it's nice and creamy.
0:17:40 > 0:17:43For me, that's actually the first time I've ever tasted one.
0:17:43 > 0:17:45- Get away.- No, really.
0:17:45 > 0:17:47Were you able to extract enough flavour from the lobster
0:17:47 > 0:17:48in the time given?
0:17:48 > 0:17:51For me, chef, I think I got exactly the element I needed there,
0:17:51 > 0:17:54and I'm happy with the depth of where it is.
0:17:54 > 0:17:56His sauce certainly packs a punch,
0:17:56 > 0:17:59you can tell there's been quite a bit of alcohol reduced into that.
0:17:59 > 0:18:00Yeah.
0:18:00 > 0:18:02It's a beautiful piece of cookery,
0:18:02 > 0:18:05- but I just don't feel it's modern enough.- Yeah.
0:18:07 > 0:18:10Next up is Chris, with his dish National Treasure.
0:18:12 > 0:18:15He finishes his fillet of cod in the pan
0:18:15 > 0:18:17and deep-fries his chips a second time.
0:18:19 > 0:18:22- All right, chef?- So, Eddie, how was that?- Intense again.- Well done.
0:18:22 > 0:18:25- Thanks.- Great piece of cooking, mate.- Thanks, chef.
0:18:25 > 0:18:27- Loved the turbot, loved the sauce. - So you're up next, chef?- Yep.
0:18:27 > 0:18:29How's everything coming out for you?
0:18:29 > 0:18:32It's all there, I've just got to look after this fish now.
0:18:32 > 0:18:35Chris starts by presenting his crispy cod skins on a boat,
0:18:35 > 0:18:39accompanied by miniature bags of malt vinegar powder.
0:18:39 > 0:18:42- Still rocking?- Still rocking, rock and roll, Eddie.
0:18:42 > 0:18:46- Next, tartare sauce. - Let's hope there's no man overboard.
0:18:46 > 0:18:48- Yo.- Do you know what I mean? - Oui, chef.
0:18:48 > 0:18:49We'll have to send up the flare.
0:18:49 > 0:18:53He starts his plate with minted pea and spinach puree.
0:18:55 > 0:18:58Then rings of shallots picked in cider vinegar.
0:18:59 > 0:19:02- Then he sears his scallops. - That's old school.
0:19:02 > 0:19:05This is proper old school, yeah.
0:19:05 > 0:19:08On with the triple-cooked chips and the scallop.
0:19:09 > 0:19:10Chris, how you getting on?
0:19:10 > 0:19:12- Nearly there, nearly there, Michael.
0:19:12 > 0:19:15The final element is Chris' fillet of cod,
0:19:15 > 0:19:18topped with a layer of scallop mousse and grated potato.
0:19:19 > 0:19:22- Are you happy with the cooking of the fish, chief?- Yeah.
0:19:22 > 0:19:25Chris garnishes with pea shoots and fresh oyster leaves.
0:19:31 > 0:19:33I can't help but notice the names on the boat.
0:19:33 > 0:19:35I made these myself, so I just wanted to personalise them.
0:19:35 > 0:19:39Well, I'm honoured, I've never had a boat named after me.
0:19:39 > 0:19:41- Shall we go and eat it? - Yeah, I think so.
0:19:41 > 0:19:42Guys, I'll leave you with your own boat.
0:19:42 > 0:19:44- MARK:- Thank you very much. - You enjoy, yeah?
0:19:46 > 0:19:48The presentation is just fantastic, isn't it?
0:19:48 > 0:19:50- Chris has made these boats himself. - EDDIE LAUGHS
0:19:50 > 0:19:53Tip of the cap for him for doing that.
0:19:53 > 0:19:55So you've cured the cod in advance?
0:19:55 > 0:19:56Just ever so slightly, yeah,
0:19:56 > 0:19:59I just want to tighten the flesh up a little bit.
0:19:59 > 0:20:02- Look at the cooking of that, it just flakes.- Unbelievable.
0:20:02 > 0:20:06That's a piece of cod cooked with tremendous skill and love.
0:20:06 > 0:20:08The king scallop and the herbs you had on there...
0:20:08 > 0:20:11Yeah, just a little bit of pea shoot and a nice little oyster leaf.
0:20:11 > 0:20:14Again, just to give that shellfish note through that kind of
0:20:14 > 0:20:16oyster flavour coming from the sea, you know.
0:20:16 > 0:20:19It's seasoned beautifully, once again with the pea puree,
0:20:19 > 0:20:20works stunningly.
0:20:20 > 0:20:23Yeah, this cod just stands out on its own now, really.
0:20:23 > 0:20:25And the potatoes on top,
0:20:25 > 0:20:28you're happy with the texture of those potatoes?
0:20:28 > 0:20:31You could argue they could be marginally thinner.
0:20:31 > 0:20:33For me, if you're going to call a chip a chip,
0:20:33 > 0:20:38- it needs to be fluffy on the inside, crispy on the outside.- Yeah.
0:20:38 > 0:20:41- There's bags of flavour in there, but it wasn't crisp.- Yeah.
0:20:41 > 0:20:43Are you happy with how it's all come together?
0:20:43 > 0:20:46Yeah, I think al the flavours work really well together,
0:20:46 > 0:20:48it's a little bit of a modern twist on it,
0:20:48 > 0:20:50so there's a little bit more refinement to it
0:20:50 > 0:20:53than your quintessential fish and chips.
0:20:53 > 0:20:55- That's a beautiful plate of food. - Absolutely.
0:20:55 > 0:20:58- It's just perfection from Chris. - What would you score it?
0:20:58 > 0:21:01I'd love to get an eight or nine, that would be amazing for me,
0:21:01 > 0:21:03it would put me back in the game.
0:21:06 > 0:21:08Mark is last to the pass with his
0:21:08 > 0:21:12complex dish of five different types of seafood.
0:21:12 > 0:21:13He starts by steaming mussels,
0:21:13 > 0:21:17which will be deep-fried in a tempura batter at the last minute.
0:21:19 > 0:21:21Chef, that cod was unbelievable.
0:21:21 > 0:21:24- Yeah, you happy with it? - It was beautiful.
0:21:24 > 0:21:27The cooking of that was a tribute to yourself.
0:21:27 > 0:21:29The two of us diving on the scallop!
0:21:29 > 0:21:31Yeah. Do you want a hand with anything, chief?
0:21:31 > 0:21:33- I'm all good, boys.- You sure?
0:21:33 > 0:21:36Thank you very much though, I do appreciate it.
0:21:36 > 0:21:39First, Mark assembles his seafood box, which he'll warm and use to
0:21:39 > 0:21:43present four types of shellfish served four different ways.
0:21:44 > 0:21:48He starts with oyster in an oyster leaf and cucumber dressing,
0:21:48 > 0:21:52on a bed of diced cucumber and garnished with oyster leaf.
0:21:54 > 0:21:58Next, razor clams on a fennel salad, topped with fennel cress.
0:22:00 > 0:22:03- Mark? Yes, Chef? Are you on time?- I am indeed.
0:22:03 > 0:22:05Mark also serves scallop in the shell,
0:22:05 > 0:22:09which he pan-fries before baking with seaweed butter and grated yuzu.
0:22:09 > 0:22:11Got a tray there, chef.
0:22:11 > 0:22:13Next, Mark moves on to the lobster.
0:22:13 > 0:22:16He finishes the tail in the pan with smoked lobster butter,
0:22:16 > 0:22:19and then dresses with smoked lobster sauce.
0:22:20 > 0:22:21Are you happy with the lobster?
0:22:21 > 0:22:25Yeah, the lobster's lovely, it's been poached, slightly roasted.
0:22:25 > 0:22:28Onto a separate plate, the lobster claw and cucumber roll,
0:22:28 > 0:22:33garnished with a frisee salad followed by the lobster tail.
0:22:38 > 0:22:40Oh, no!
0:22:40 > 0:22:44- What's wrong? - I forgot my mussels, chef.
0:22:46 > 0:22:48So you've got fish going cold here, chef.
0:22:48 > 0:22:51Be on the pass in less than five, please.
0:22:51 > 0:22:55Mark dresses the forgotten mussels with lemon gel and adds to the box.
0:22:57 > 0:22:59- We all there?- We're there, chef.
0:22:59 > 0:23:01- Well, you don't do things by halves, do you?- I don't.
0:23:01 > 0:23:02Chris, what do you make of this?
0:23:02 > 0:23:05Yeah, it's just another masterclass, know what I mean?
0:23:05 > 0:23:07Right, we should probably go and eat it before it goes cold.
0:23:07 > 0:23:09- Yes, please, chef. - MICHAEL LAUGHS
0:23:09 > 0:23:10Enjoy.
0:23:13 > 0:23:16There's a real scent coming through here, what's under here?
0:23:16 > 0:23:20Yeah, I've heated the boxes with seaweed in it, so it smells coastal.
0:23:20 > 0:23:22You can see he's come here with some serious intent, you know.
0:23:22 > 0:23:25- Absolutely.- There's a lot of skill.
0:23:25 > 0:23:26And precision.
0:23:29 > 0:23:31Happy with the cooking on that?
0:23:31 > 0:23:33I'm very happy, that's the way I like my lobster.
0:23:33 > 0:23:36There's no fault on that, lobster, notoriously difficult to cook,
0:23:36 > 0:23:39it can become rubbery and overcooked very quickly.
0:23:39 > 0:23:41He has absolutely nailed that, yeah.
0:23:41 > 0:23:44- That's fantastic, yeah. - So the mussel...
0:23:44 > 0:23:46- Let's start with the... - The mussel, yeah.
0:23:46 > 0:23:47Are you happy with how they've come out?
0:23:47 > 0:23:50Honestly, I feel they could have had maybe 20 seconds longer
0:23:50 > 0:23:52- in the fryer. - And is the oyster cooked?- No.- Raw.
0:23:55 > 0:23:58The oyster's just so fresh, it just sings out for itself.
0:23:58 > 0:24:00And the little bit of cucumber underneath it.
0:24:00 > 0:24:02Just fresh-fresh, isn't it? It's beautiful.
0:24:02 > 0:24:04The scallop with the seaweed and yuzu,
0:24:04 > 0:24:07you think that works well together?
0:24:07 > 0:24:09Well, it's scallop and citrus, and it's from the sea,
0:24:09 > 0:24:11so does seaweed - for me, it's a marriage.
0:24:11 > 0:24:13I'm trying to find fault but there's not,
0:24:13 > 0:24:16- it's just an absolute celebration of shellfish.- It is.
0:24:16 > 0:24:19- He's really made everything sing. - Yeah.
0:24:19 > 0:24:21What would you give it?
0:24:21 > 0:24:24- I'd give it an eight. - What aren't you happy with?
0:24:24 > 0:24:26The mussel, I don't find that's excusable,
0:24:26 > 0:24:28the fact I've forgotten that.
0:24:36 > 0:24:38All right, boys? - How was that, for you?
0:24:38 > 0:24:40- Forgot my mussel, didn't I? Had to run back and get it.
0:24:40 > 0:24:43It wasn't a full sheet today, by any means.
0:24:47 > 0:24:48Thought it was beautiful, mate.
0:24:48 > 0:24:51- Every element, for me, was just fantastic.- For me, that was bang-on.
0:24:51 > 0:24:53I'd give you a ten, mate.
0:24:53 > 0:24:54It kills me to say that. Truly.
0:25:03 > 0:25:05- Hello, chefs. - Hello, chef.
0:25:05 > 0:25:08It's been a pretty intense day in the kitchen.
0:25:09 > 0:25:13I'm going to start with you, Chris, and your dish National Treasure.
0:25:13 > 0:25:16When I saw the boat I thought it might have been a little twee,
0:25:16 > 0:25:19but actually, it was a lot of fun.
0:25:19 > 0:25:22The cod was cooked to perfection, and the scallop also.
0:25:22 > 0:25:24What I really liked was the chip.
0:25:24 > 0:25:27It was kind of like a chip shop chip, it did have an element
0:25:27 > 0:25:30of sogginess to it, and I thought that was brilliant.
0:25:30 > 0:25:32But...
0:25:32 > 0:25:34the pea and mint puree was delicious,
0:25:34 > 0:25:36but for me, there was quite a lot of it,
0:25:36 > 0:25:40- and it became overpowering with the rest of the ingredients.- OK.
0:25:41 > 0:25:44Both you and I know that the potato on the top of the cod
0:25:44 > 0:25:47wasn't as you'd like, a little starchy and a little soggy.
0:25:49 > 0:25:53Next, Eddie, and your dish Turbotine Jubilee.
0:25:53 > 0:25:57The turbot was cooked beautifully, and I also enjoyed the scallop.
0:25:57 > 0:25:59I liked the lobster mousse,
0:25:59 > 0:26:02and given the timeframe I think you got a lot of flavour into it.
0:26:02 > 0:26:06But I think we lost a sense of you as a chef in that dish.
0:26:06 > 0:26:08It was heavily classical, and there was
0:26:08 > 0:26:11no real personality from you that came through.
0:26:11 > 0:26:14I think the whole dish lacked a little bit of precision.
0:26:14 > 0:26:18No-one can deny the workload you put in, it's very busy,
0:26:18 > 0:26:21but with that, it can easily become a little bit messy.
0:26:21 > 0:26:23That business is affecting your end product.
0:26:25 > 0:26:28And finally, Mark, with your dish Shellsational.
0:26:30 > 0:26:33Again, I was worried about you cooking so many elements,
0:26:33 > 0:26:36and I do have a little niggle about that almost forgotten mussel.
0:26:38 > 0:26:40However...
0:26:40 > 0:26:44the aroma from that box was really great.
0:26:44 > 0:26:47The smell was exactly like Whitby, you know, the seaside,
0:26:47 > 0:26:50I really enjoyed that smell. It was so strong and so pleasant.
0:26:51 > 0:26:56That lobster is the tastiest lobster I have ever eaten in my entire life.
0:26:56 > 0:26:58I think it really benefitted from that second cooking,
0:26:58 > 0:27:00that really aggressive hit at the end,
0:27:00 > 0:27:02and it was so tender and so soft.
0:27:03 > 0:27:07Thought the lemon gel was perfect, that didn't overpower the mussel.
0:27:07 > 0:27:10This was a contemporary approach to classic flavours,
0:27:10 > 0:27:15it delivered completely on style and integrity.
0:27:15 > 0:27:16To the scores.
0:27:17 > 0:27:19Chris...
0:27:19 > 0:27:21I'm giving you...
0:27:22 > 0:27:24- ..an eight.- Thank you.
0:27:26 > 0:27:27Eddie...
0:27:28 > 0:27:30..I'm giving you a six.
0:27:32 > 0:27:33And Mark...
0:27:34 > 0:27:36And I thought a lot about this.
0:27:39 > 0:27:41..it's another ten. Second ten of the week.
0:27:42 > 0:27:46It was so impressive. Congratulations. Phenomenal cooking.
0:27:46 > 0:27:48- CHRIS:- Good man. Thank you.
0:27:48 > 0:27:50Well done, everyone. Get home, get some rest,
0:27:50 > 0:27:52and I can't wait to see you all tomorrow for main course.
0:27:52 > 0:27:53- All right, chef.- Thank you.
0:27:55 > 0:27:59- Speechless.- Listen, we both gave you a ten for that.
0:27:59 > 0:28:00Can't deny it, you know.
0:28:00 > 0:28:04With two courses down, Chris has moved into second place,
0:28:04 > 0:28:06with Mark still top and Eddie in third.
0:28:08 > 0:28:09I can't believe I got another ten.
0:28:09 > 0:28:13I feel like an emotional wreck, I'm in bits.
0:28:13 > 0:28:15He said it and it caught the back of my throat,
0:28:15 > 0:28:17and I literally was speechless.
0:28:17 > 0:28:19I suppose now it's all for us to do, Eddie, isn't it?
0:28:19 > 0:28:21Absolutely, isn't it?
0:28:21 > 0:28:23After the starter I was one point ahead of Chris,
0:28:23 > 0:28:24after this fish course I'm one point behind.
0:28:24 > 0:28:27That's how this competition can go up and down.
0:28:27 > 0:28:29Let's just hope tomorrow brings something else.
0:28:29 > 0:28:31It's great to get an eight for my fish course,
0:28:31 > 0:28:34it means that me and Eddie are almost neck and neck,
0:28:34 > 0:28:35so bring on the main course.