0:00:02 > 0:00:04This week on Great British Menu,
0:00:04 > 0:00:07three of Northern Ireland's most exciting chefs.
0:00:07 > 0:00:10- These have been through the wars. - Great British Menu wars.
0:00:10 > 0:00:13Competing for the third time, Chris McGowan,
0:00:13 > 0:00:15who has the banquet in his sights.
0:00:15 > 0:00:18I know how important it is to get a good score today, you know.
0:00:18 > 0:00:20Daniel Clifford's head chef, Mark Abbott.
0:00:20 > 0:00:23This is the one that everyone wants to win, isn't it?
0:00:23 > 0:00:27And Eddie Attwell, for whom local produce is king.
0:00:27 > 0:00:30Everything needs to be ready for this one, really.
0:00:31 > 0:00:33In the year of the Queen's 90th birthday,
0:00:33 > 0:00:37the chefs are celebrating the everyday great Britons
0:00:37 > 0:00:39honoured throughout her reign,
0:00:39 > 0:00:42and competing for a chance to cook at a banquet
0:00:42 > 0:00:44at the Palace of Westminster.
0:00:47 > 0:00:51Yesterday, Mark's fish dish impressed veteran Michael...
0:00:51 > 0:00:54It's another ten. It was so impressive. Congratulations.
0:00:54 > 0:00:58- Phenomenal cooking. - ..netting him his second ten.
0:00:58 > 0:01:03Chris moved up to second place, while Eddie slipped to third.
0:01:03 > 0:01:05After the starter, I was one point ahead of Chris.
0:01:05 > 0:01:07After this fish course, I'm one point behind.
0:01:07 > 0:01:09Let's hope tomorrow brings something else.
0:01:09 > 0:01:13Eddie now has to plate a winning main course to stay in the running.
0:01:13 > 0:01:15I'm still here but the push is on, the push is on.
0:01:15 > 0:01:18With Eddie and Chris fighting to catch Mark...
0:01:18 > 0:01:21It looks like you're pulling out all the stops today.
0:01:21 > 0:01:23I've seen Mark in this kitchen over the last two days.
0:01:23 > 0:01:26If I want to be in the game, I've got to raise the game.
0:01:26 > 0:01:28..the competition is on.
0:01:28 > 0:01:30I'm banging out about 14 different things.
0:01:30 > 0:01:33- I'm turning into Mark today. - Mark, you're due on the pass now.
0:01:33 > 0:01:36- One minute to the pass. - Under control?- Maybe.
0:01:36 > 0:01:40- I'll maybe have no sweat left.- Argh! Please, come on. Play the game.
0:01:52 > 0:01:55The challenge for the chefs is creating dishes
0:01:55 > 0:01:57that showcase the transformation of British cuisine
0:01:57 > 0:02:00during the Queen's historic reign,
0:02:00 > 0:02:03and are a fitting legacy to our modern Elizabethan era.
0:02:04 > 0:02:08Judging this week is Michelin-starred Michael O'Hare.
0:02:08 > 0:02:12As a banquet champion himself, he's expecting nothing but the best.
0:02:12 > 0:02:14I've been really excited with the food I've been presented
0:02:14 > 0:02:17so far this week and I think maybe one or two of them have got
0:02:17 > 0:02:19a chance to get a main course at the banquet.
0:02:19 > 0:02:22I've got a lot to catch up with now with you guys
0:02:22 > 0:02:25- and, hopefully, I can get this. - There's only a point in it, Eddie.
0:02:25 > 0:02:28That means nothing in this kitchen, mate. You're the boy to catch, Mark.
0:02:28 > 0:02:30You made two tens, mate.
0:02:30 > 0:02:33Hopefully, you have an absolutely disastrous day today -
0:02:33 > 0:02:35no disrespect. You're a great guy.
0:02:35 > 0:02:37Yes, I'm ahead but, at the same time,
0:02:37 > 0:02:39I need to produce a fantastic plate of food.
0:02:39 > 0:02:42If I overcook the beef, it's game over, isn't it?
0:02:42 > 0:02:44Mark Abbott is first.
0:02:44 > 0:02:47With two tens already on the board, he's confident,
0:02:47 > 0:02:49but feeling the pressure
0:02:49 > 0:02:52of delivering a winning main course as well.
0:02:52 > 0:02:53I'm nervous about today
0:02:53 > 0:02:56because I've had a fantastic start to the competition
0:02:56 > 0:02:59and I kind of feel now that I need to keep that up.
0:03:02 > 0:03:05Mark, ten for your starter, a ten for your fish course.
0:03:05 > 0:03:06You must be pretty confident.
0:03:06 > 0:03:09For me, I'm walking in here like it's my starter course
0:03:09 > 0:03:12and it's all guns blazing and I'm out to prove a point.
0:03:12 > 0:03:15- What's it called? - My dish is called Grazed For Glory.
0:03:15 > 0:03:21Britain's renowned for British beef and now we're producing Wagyu beef.
0:03:21 > 0:03:23- What are you going to do with it? - I'm roasting it in a pan.
0:03:23 > 0:03:26- I'm going to use the tail.- Yeah. - This has been browned,
0:03:26 > 0:03:30then I'm going to pressure-cook it in a red wine-based sauce.
0:03:30 > 0:03:32- Similar to how an oxtail would be done.- Exactly.
0:03:32 > 0:03:35And then over here, we have some bone marrow.
0:03:35 > 0:03:39- This is going to be turned into smoked bone marrow espuma.- OK.
0:03:39 > 0:03:42Something a little bit different is beef tendons.
0:03:42 > 0:03:45I'm going to slice it very finely in a meet slicer,
0:03:45 > 0:03:48dehydrate it until it's crispy
0:03:48 > 0:03:51- and then fry it and it puffs up like a poppadom.- Right, OK.
0:03:51 > 0:03:55And on the side, I'm going make a little feuilles de brick.
0:03:55 > 0:03:57- Feuilles de brick - that's the crispy pastry.- Crispy pastry.
0:03:57 > 0:03:59Rump tartare at the very bottom
0:03:59 > 0:04:02and then a slice of tongue on the top to cap it.
0:04:02 > 0:04:04What are you doing with the vegetables?
0:04:04 > 0:04:07The reason I've introduced sweetcorn into the dish
0:04:07 > 0:04:10is because the cattle's fed on maize
0:04:10 > 0:04:13and maize is a derivative of sweetcorn.
0:04:13 > 0:04:15You're going to have your sweetcorn salad.
0:04:15 > 0:04:17These beautiful mushrooms -
0:04:17 > 0:04:19what I'm going to do is represent a bone marrow.
0:04:19 > 0:04:21- This is the king oyster mushroom. - King oyster.
0:04:21 > 0:04:24- I'm going to hull the mushroom out in the middle.- Right.
0:04:24 > 0:04:27That's going to be stuffed with a ragout of oxtail,
0:04:27 > 0:04:30capped with bone marrow and then roasted.
0:04:30 > 0:04:32- Do you think you've made it too simple?- No!
0:04:32 > 0:04:34THEY LAUGH
0:04:34 > 0:04:35It sounds phenomenal.
0:04:35 > 0:04:38So, once again, Mark's doing so many components
0:04:38 > 0:04:41and having so many different cooking techniques.
0:04:41 > 0:04:42I just hope he stays true to his style
0:04:42 > 0:04:44and he cooks everything perfectly.
0:04:46 > 0:04:50Next is Chris McGowan, who's hoping he can repeat the success
0:04:50 > 0:04:52he enjoyed in last year's competition.
0:04:52 > 0:04:55Last year, on the regionals, I got four tens.
0:04:55 > 0:04:57I want to try and do the same again this year really.
0:04:59 > 0:05:02- Chris.- Hi, Michael, how are you? - Good, thank you, yourself?
0:05:02 > 0:05:05- Yeah, good.- You're feeling good going into the main course?
0:05:05 > 0:05:07I am. I care passionately about this dish
0:05:07 > 0:05:09and about the produce that I'm using.
0:05:09 > 0:05:10What is this dish? What's it called?
0:05:10 > 0:05:13- This is For Rib And The Empire. - Rib And The Empire.
0:05:13 > 0:05:17Yeah, this is a play on words on the motto for the OBE,
0:05:17 > 0:05:19- "For God and the Empire". - So, what are you cooking?
0:05:19 > 0:05:22We've got the rack of venison, which I'm just going to roast simply.
0:05:22 > 0:05:26I've got some haunch here, which I'm going to slow-braise
0:05:26 > 0:05:29and then I'm going to use that to stuff a slow-roasted onion.
0:05:29 > 0:05:31And then we're going to take a bit of the liver,
0:05:31 > 0:05:34some of the venison trim and we're going to make a sausage from that.
0:05:34 > 0:05:40- OK.- This is a whisky from Connemara. It's slightly peaty, very smoky.- OK.
0:05:40 > 0:05:43So, we're just going to use a little bit of that in the sausage as well.
0:05:43 > 0:05:45And then we've got some beetroots
0:05:45 > 0:05:47and I'm going to lightly smoke the beetroots.
0:05:47 > 0:05:49- And then just kale, and that's it really.- Sounds exciting. Mark?
0:05:49 > 0:05:52- Sounds beautiful.- Good luck. - Thank you very much.
0:05:53 > 0:05:57From what Chris has said about his dish, it's got some great flavours.
0:05:57 > 0:06:01He's got smoked beetroot, homemade sausage with the whisky in it,
0:06:01 > 0:06:04and I think, if he pulls this off, it could be his day.
0:06:06 > 0:06:08Last up is Eddie Atwell.
0:06:08 > 0:06:10Having been marked down for a fish course
0:06:10 > 0:06:13that was lacking in character and considered too classical,
0:06:13 > 0:06:17he's determined to show more of his personality today.
0:06:17 > 0:06:20The main course is really going to be a reflection on my cooking,
0:06:20 > 0:06:22with the growing and the local and the foraging.
0:06:22 > 0:06:24I'll show that today and hopefully nail it.
0:06:24 > 0:06:26Eddie, how are you feeling about yesterday?
0:06:26 > 0:06:28Yeah, I can take it on the chin.
0:06:28 > 0:06:32It was probably out of my depth, but today, this is my thing.
0:06:32 > 0:06:35- So, what's the dish called? - The Bounty Of Baronscourt.
0:06:35 > 0:06:37- Baronscourt is...? - Baronscourt is a stately home
0:06:37 > 0:06:39with royal links in Northern Ireland.
0:06:39 > 0:06:41The link, for me, is the love of the countryside.
0:06:41 > 0:06:42You have so many country estates.
0:06:42 > 0:06:45We get this great produce and great trees from it.
0:06:45 > 0:06:47- What are you actually cooking? - I'm cooking venison.
0:06:47 > 0:06:50- Chris is cooking venison, also. - Chris is on venison too, yeah.
0:06:50 > 0:06:52- I'm using the short saddle.- Yeah.
0:06:52 > 0:06:54I'll take the loins off the short saddle
0:06:54 > 0:06:55and they'll go into vac pack bags.
0:06:55 > 0:06:57Little bit of the dulse and some butter.
0:06:57 > 0:07:00I'll be using that as my seasoning. It's a coastal seaweed from Ireland.
0:07:00 > 0:07:03- Right.- The next bit will be the actual haunch,
0:07:03 > 0:07:06- so that's going to be browned, then in the pressure cooker.- OK.
0:07:06 > 0:07:08- So, the garnish is the humble kale for me.- And with these carrots?
0:07:08 > 0:07:12Carrots, I'll be steaming those in the bag, using a bit of the dulse.
0:07:12 > 0:07:13I'll be making a wee carrot powder
0:07:13 > 0:07:16and a little jam for a bit of piquancy to the dish.
0:07:16 > 0:07:19- The main starch, for me, is the dock pudding.- What is dock pudding?
0:07:19 > 0:07:21Dock pudding, for me,
0:07:21 > 0:07:25we're kicking off with barley and then it'll be finished through
0:07:25 > 0:07:28with the nettles with docks and the wild garlic as well.
0:07:28 > 0:07:31Is this a pudding like a Christmas pudding, a suet pudding?
0:07:31 > 0:07:34No, it'll be loose, more like a risotto,
0:07:34 > 0:07:37- but we're using pearl barley. - Excellent.
0:07:37 > 0:07:41- This looks more like you, Eddie. - I hope so.- Don't you agree?- Totally.
0:07:41 > 0:07:44The ingredients and the technique, it just sounds fantastic.
0:07:44 > 0:07:47- OK, guys, let's see some great food. - Absolutely, cheers, Chef.
0:07:47 > 0:07:51Really great to see Eddie cooking the food that he wants to cook.
0:07:51 > 0:07:53You could see when he looks at the box of ingredients
0:07:53 > 0:07:55that that's where his heart is
0:07:55 > 0:07:57and, coming off the back of his low fish score,
0:07:57 > 0:07:59I think he could really improve on this.
0:08:00 > 0:08:02As cooking gets under way,
0:08:02 > 0:08:05Chris's impressive track record in the main course
0:08:05 > 0:08:07is the talk of the kitchen.
0:08:07 > 0:08:10Last year, I got four tens for my main course in the judges' chamber.
0:08:10 > 0:08:11You got four tens last year?
0:08:11 > 0:08:14You'll get four tens this week, even before you GET to the chamber!
0:08:14 > 0:08:17Not the way I'm feeling today.
0:08:17 > 0:08:20Mark is the only chef cooking beef for his main.
0:08:20 > 0:08:22He's using five different parts of the Wagyu -
0:08:22 > 0:08:27the rump, the bone marrow, the tongue, tendons and the tail.
0:08:27 > 0:08:29What's your big worry today?
0:08:29 > 0:08:31I'm leaving the water bath to the side today.
0:08:31 > 0:08:33Going old-school. I'll cook it in the pan.
0:08:33 > 0:08:36If you don't get that cooking right, it's game over, isn't it?
0:08:36 > 0:08:39For the tail, Mark sweats down diced vegetables,
0:08:39 > 0:08:42then reduces a little vinegar,
0:08:42 > 0:08:44before adding garlic and fresh herbs.
0:08:46 > 0:08:48In a separate pan, Mark browns the tail,
0:08:48 > 0:08:50before adding to the vegetables,
0:08:50 > 0:08:54along with a veal stock and red wine, and leaves to simmer.
0:08:54 > 0:08:58This Wagyu is special and I'm here to glorify this animal.
0:08:59 > 0:09:01Next, Mark prepares the tendons,
0:09:01 > 0:09:04by slicing as thinly as possible and dehydrating.
0:09:04 > 0:09:07He'll deep-fry and season at the last minute.
0:09:09 > 0:09:11He also prepares his rump cap.
0:09:11 > 0:09:14He'll roast half and then use the rest for the tartare.
0:09:14 > 0:09:17Me and Eddie are behind, so we're pushing on.
0:09:17 > 0:09:20We know we need to catch up. We can't let you get out of sight.
0:09:20 > 0:09:23Me and Eddie did contemplate locking you in your room last night.
0:09:23 > 0:09:26I wondered who was outside my door at two o'clock in the morning!
0:09:29 > 0:09:33Both Eddie and Chris have chosen to use venison in their dishes.
0:09:33 > 0:09:35I think I missed the brief this year.
0:09:35 > 0:09:37I didn't know we were all supposed to do venison.
0:09:37 > 0:09:40- Did you not know this is a venison show?- No.- OK.
0:09:40 > 0:09:42Especially the haunch as well.
0:09:44 > 0:09:48Chris is serving his venison three ways - as a roasted rack,
0:09:48 > 0:09:51as a filling for a hollowed onion and as a sausage.
0:09:54 > 0:09:56Chris is banging out about 14 different things.
0:09:56 > 0:10:00He's turning into Mark today. You know what I mean?
0:10:01 > 0:10:03First, he trims his rack of venison.
0:10:03 > 0:10:07For the stuffed onion filling, Chris adds browned venison haunch
0:10:07 > 0:10:10to a pressure cooker with softened vegetables,
0:10:10 > 0:10:16then fresh thyme, juniper berries, port, red wine and venison stock,
0:10:16 > 0:10:18before leaving to braise.
0:10:24 > 0:10:26Eddie is also working on his venison,
0:10:26 > 0:10:29preparing both the loin and the shoulder.
0:10:31 > 0:10:34Having been marked down for being too classical,
0:10:34 > 0:10:37Eddie has gone back to cooking from the heart.
0:10:37 > 0:10:39This is the main course. If I don't do well on this one,
0:10:39 > 0:10:41I might as well sign myself off.
0:10:41 > 0:10:43But I'm still here, I still want to cook for these guys here,
0:10:43 > 0:10:45but the push is on, the push is on.
0:10:49 > 0:10:53Back in Northern Ireland, Eddie went to Altnagelvin Hospital in Belfast
0:10:53 > 0:10:55to meet a great Briton -
0:10:55 > 0:10:58a woman who wanted to be a nurse from the age of three.
0:10:58 > 0:11:03Cathy Glass was awarded an MBE for her work saving patient lives
0:11:03 > 0:11:05by cutting hospital waiting times.
0:11:06 > 0:11:09This is where I worked as a ward sister.
0:11:09 > 0:11:11At that time, we had a lot of patients
0:11:11 > 0:11:12waiting for a long, long time,
0:11:12 > 0:11:14so I came out of my ward sister's role
0:11:14 > 0:11:16and came into a management role
0:11:16 > 0:11:18to try and change some of those things.
0:11:18 > 0:11:20You've seen a positive impact on the results?
0:11:20 > 0:11:24Our patients get to surgery quickly, but we're also able to show
0:11:24 > 0:11:27that there are less people who actually die after hip surgery,
0:11:27 > 0:11:31because people wait for surgery for a long time and they can die waiting
0:11:31 > 0:11:34and we've shown the reduction in mortality because of that.
0:11:34 > 0:11:36So, it was nice to get an MBE
0:11:36 > 0:11:38to show the appreciation for the work you have done here.
0:11:38 > 0:11:41How did that feel for you to receive that?
0:11:41 > 0:11:44It was a real surprise, because I just got a letter in the post.
0:11:44 > 0:11:46I had no knowledge it was going to come
0:11:46 > 0:11:48or that anybody had nominated me,
0:11:48 > 0:11:50but it's been great for the team here to get it as well,
0:11:50 > 0:11:52cos they all celebrated with me.
0:11:52 > 0:11:54- Is that the award there? - Yeah, this is it.
0:11:54 > 0:11:57- This is what I received on the day. - Fantastic.- It's nice, isn't it?
0:11:57 > 0:12:01- Lovely.- I keep it open all the time, see it all the time.
0:12:03 > 0:12:06As Eddie's dish pays homage to the hard work and commitment
0:12:06 > 0:12:08of everyday great Britons, like Cathy,
0:12:08 > 0:12:11he wanted her verdict on his venison and dock pudding.
0:12:11 > 0:12:16So many things that I've never tried before but they are just delicious.
0:12:16 > 0:12:19Do you reckon this will get me to the banquet?
0:12:19 > 0:12:22I can't imagine anything that would be any better.
0:12:26 > 0:12:29In the kitchen, Eddie works on his braised venison.
0:12:29 > 0:12:32To diced vegetables, he adds browned venison haunch,
0:12:32 > 0:12:35before seasoning with fresh thyme and rosemary.
0:12:35 > 0:12:40Finally, he pours in fresh blackberries, port and red wine.
0:12:42 > 0:12:44Eddie, what's your risk today, boss?
0:12:44 > 0:12:47Trying not to take too many risks, but the same as always -
0:12:47 > 0:12:49a piece of venison, you know yourself, you can dry it out.
0:12:49 > 0:12:53He then starts a venison sauce, before moving onto something
0:12:53 > 0:12:57veteran Michael has never eaten before - dock pudding.
0:13:00 > 0:13:03- Eddie.- How are you?- What are you making?- I have a nice stock on.
0:13:03 > 0:13:05I'm getting on with dock pudding.
0:13:05 > 0:13:08It's seasoned with dried leaves, some nettles, the docks.
0:13:08 > 0:13:10That's going to go through the barley.
0:13:10 > 0:13:11I'm sweating off some cabbage,
0:13:11 > 0:13:15bit of leek and some soft-boiled eggs to bind through.
0:13:15 > 0:13:17So, the dried dock leaves - these are kind of a herb
0:13:17 > 0:13:19- that's going through it? - As I said, it's almost a spice.
0:13:19 > 0:13:21You get that wee tang of the nettles.
0:13:21 > 0:13:23- Quite a lot going on - under control?- There is.
0:13:23 > 0:13:25I think I'm more under control anyway.
0:13:25 > 0:13:27It's feels a couple of degrees lower, so...
0:13:27 > 0:13:31- You're getting used to it, Chef. - Maybe, or maybe I've no sweat left.
0:13:33 > 0:13:36Mark is busy preparing his vegetable accompaniments.
0:13:36 > 0:13:39To represent the maize that's fed to Wagyu cattle,
0:13:39 > 0:13:43he's serving sweetcorn three ways - as a dehydrated powder,
0:13:43 > 0:13:47a pickled and charred salad and scorched baby corn.
0:13:49 > 0:13:52He also works on his Wagyu tongue...
0:13:52 > 0:13:55- The Wagyu, yeah. - Thanks, Chef. That's beautiful.
0:13:55 > 0:13:59..and renders down bone marrow, which he'll turn into a foam.
0:14:01 > 0:14:03Mark, what are you up to? What are you on with?
0:14:03 > 0:14:05Here's the Wagyu tongue, which we talked about earlier.
0:14:05 > 0:14:07- Would you like to taste a bit? - I'd love to.
0:14:07 > 0:14:10- Guys, have you tried this tongue? - I have indeed.- Yeah.
0:14:10 > 0:14:13- Hang on - I gave you two tens and you gave them the tongue first?- Yes.
0:14:13 > 0:14:16- OK.- OK.- So, remind me.
0:14:16 > 0:14:19Literally going to put that inside a little feuilles de brick
0:14:19 > 0:14:22with the tartare on the bottom, covered with the tongue.
0:14:22 > 0:14:24- So, it'll be like a little crispy parcel?- Exactly.
0:14:24 > 0:14:28- And you're happy with that? - I'm very happy with that.- Yeah?
0:14:29 > 0:14:32Next, Mark makes the pastry case for his feuilles de brick,
0:14:32 > 0:14:37then bakes in the oven, while he prepares the Wagyu rump tartare.
0:14:43 > 0:14:46Chris has started work on his venison sausages,
0:14:46 > 0:14:47which he flavours with white pepper,
0:14:47 > 0:14:51paprika, ground juniper and Irish whisky.
0:14:53 > 0:14:55Now for the tricky part...
0:14:55 > 0:14:58- Argh!- ..filling the sausage skins.
0:14:58 > 0:15:00Oh, please, come on. Play the game.
0:15:03 > 0:15:05Next, he smokes his beetroot
0:15:05 > 0:15:10and stuffs the onions with the braised venison mix.
0:15:10 > 0:15:11What have you got ready?
0:15:11 > 0:15:13- This is the venison sausage. - What have you got in this?
0:15:13 > 0:15:16We've got a bit of diced liver, we've got those oats
0:15:16 > 0:15:17and the whisky from Connemara in there.
0:15:17 > 0:15:21We've got some onion, a bit of back fat, obviously the venison trim.
0:15:21 > 0:15:24- We do it in a Cumberland sausage style format, you know.- Yeah.
0:15:24 > 0:15:28These are the slow-roasted onions. The haunch has been braised down,
0:15:28 > 0:15:30little brunoise of celeriac and carrot in there.
0:15:30 > 0:15:32The mashed potato will cover that?
0:15:32 > 0:15:33Yeah, going to pipe that over the top,
0:15:33 > 0:15:36like a little shepherd's pie. But rather than in a dish,
0:15:36 > 0:15:38- let the onion be the vessel for it. - OK.
0:15:39 > 0:15:43Eddie is serving his venison with carrots three ways -
0:15:43 > 0:15:49braised, as a dehydrated powder and, most unusually, as a jam.
0:15:50 > 0:15:53- So that's a jam?- Like a marmalade more than anything, really.
0:15:53 > 0:15:56One of the elements of Eddie's dish is a carrot jam.
0:15:56 > 0:15:58I was really concerned, cos when I hear the word "Jam",
0:15:58 > 0:16:01I just think sweetness and I thought it was going to be too sweet.
0:16:01 > 0:16:04But it's actually really delicious. It's got a bit of cooking to do
0:16:04 > 0:16:06but I'd like to see the finished product.
0:16:07 > 0:16:10Mark's first to serve his Grazed For Glory,
0:16:10 > 0:16:14showcasing five different parts of Wagyu beef.
0:16:14 > 0:16:17He finishes by stuffing his king oyster mushrooms
0:16:17 > 0:16:19and sears the rump in the pan.
0:16:19 > 0:16:23Feuilles de brick pastry, filled with Wagyu rump tartare
0:16:23 > 0:16:27and a slice of Wagyu tongue, is served on a bed of onion cress.
0:16:27 > 0:16:30First onto the plate, white mushroom puree,
0:16:30 > 0:16:32topped with shredded braised Wagyu tail
0:16:32 > 0:16:37and salad of pickled and charred sweetcorn with chopped corn nuts.
0:16:37 > 0:16:38OK, Mark, you're due at the pass now.
0:16:38 > 0:16:41Sorry, Chef, I'm going to be one minute to the pass, please.
0:16:41 > 0:16:43Next, a king oyster mushroom,
0:16:43 > 0:16:48served with Wagyu tail mix and a disc of seared bone marrow.
0:16:48 > 0:16:50That looks incredible, man.
0:16:50 > 0:16:53On with charred baby corn and watercress leaves
0:16:53 > 0:16:55and slices of Wagyu rump.
0:16:55 > 0:16:59Whipped smoked bone marrow is next, a drizzle of Wagyu jus...
0:16:59 > 0:17:02- Mark, you're three minutes over now. - On the pass now, Chef.
0:17:02 > 0:17:04..and a dusting of corn powder,
0:17:04 > 0:17:07topped with a shard of crispy Wagyu tendon.
0:17:11 > 0:17:15- Happy?- Happy, Chef.- Chefs?- It looks a stunning piece of food again.
0:17:15 > 0:17:19Looks incredible, yeah. So many elements again.
0:17:19 > 0:17:22- Well, it looks great, but proof's in the flavour.- Yes, Chef.
0:17:22 > 0:17:25- Shall we go and taste this? - Yes, please.
0:17:27 > 0:17:30- Happy how it went? - I'm very happy, yeah.
0:17:30 > 0:17:33- Shall we try this first? - I'm going to get on that one there.
0:17:33 > 0:17:34This is the tongue.
0:17:36 > 0:17:39And you're happy with the contrast of the cooked and the raw?
0:17:39 > 0:17:44With the tongue, for me, it's the most intense I've ever tasted it.
0:17:44 > 0:17:46That counteracts with the rawness of the beef.
0:17:46 > 0:17:49- That's fun. - It's a nice blend.- Yeah.
0:17:52 > 0:17:54And the cuisson or temperature of the beef -
0:17:54 > 0:17:55- is that what you were looking to achieve?- Yes.
0:17:55 > 0:17:59In the way I like to eat Wagyu, the cooking of that is perfect.
0:17:59 > 0:18:02- That's good.- It holds so much moisture inside, doing that.- Yeah.
0:18:04 > 0:18:08- This is the mock bone marrow. - Yeah, that's a king oyster mushroom.
0:18:08 > 0:18:10The texture of that mushroom - is that what you were looking for?
0:18:10 > 0:18:12Yeah, it holds a lot of moisture.
0:18:12 > 0:18:15I like the way it plays along with the depth of the oxtail.
0:18:15 > 0:18:17I'm not the biggest lover of the oyster mushroom,
0:18:17 > 0:18:20in that it can be a bit chewy for me.
0:18:21 > 0:18:23- This is your tendons?- Yes, Chef.
0:18:23 > 0:18:25CRUNCHING
0:18:25 > 0:18:27Are you happy with how they've turned out?
0:18:27 > 0:18:29Yeah, I'm very happy with them.
0:18:29 > 0:18:32It's good. It does exactly what it says on the tin, doesn't it?
0:18:32 > 0:18:35Talk me through the salad, cos there's a bit going here.
0:18:35 > 0:18:37Yeah, you get the white mushroom puree at the bottom.
0:18:37 > 0:18:40The sweetcorn - we've got some blow-torched
0:18:40 > 0:18:41and then some lightly pickled.
0:18:41 > 0:18:43That's nice, isn't it?
0:18:43 > 0:18:46- Nice crispy bits through there too. Nice blend.- Definitely.
0:18:46 > 0:18:48If this dish was to make it to the banquet,
0:18:48 > 0:18:51do you think they'd be able to eat that plate of food
0:18:51 > 0:18:55- and understand the story that you were telling?- Yes, I do.
0:18:55 > 0:18:57- Score?- Just for a couple of wee niggles, still a nine.
0:18:57 > 0:19:01- I still think that's absolute quality.- Yeah. I'd go an eight.
0:19:01 > 0:19:04I'm really happy with that dish. I feel that's a ten.
0:19:08 > 0:19:12Chris is next to plate up his dish, For Rib And The Empire.
0:19:12 > 0:19:15- All right, chief? How are you doing? - Yeah.- What did you think?
0:19:15 > 0:19:18- Another fantastic piece of cooking, mate.- It's hard to fault.
0:19:20 > 0:19:23Onto a board, Chris's take on shepherd's pie -
0:19:23 > 0:19:25baked onion, stuffed with a venison haunch ragout,
0:19:25 > 0:19:27topped with mashed potato.
0:19:27 > 0:19:31Chris, it looks like you're pulling out all the stops today, mate.
0:19:31 > 0:19:34I've seen what's been produced in this kitchen over the last two days.
0:19:34 > 0:19:36If I'm going to be in the game, I've got to raise the game.
0:19:37 > 0:19:42First onto the plate, beetroot smoked with chamomile and pine,
0:19:42 > 0:19:45crispy kale and a grating of fresh hazelnut.
0:19:47 > 0:19:50- Would one of you guys bring me in the trolley?- Spaceship.
0:19:50 > 0:19:54Chris covers the plate with a cloche and pipes in more smoke.
0:19:54 > 0:19:57Definitely a dramatic entrance, isn't it?
0:19:57 > 0:19:59Don't know if I expect Mork to jump out of it or what.
0:19:59 > 0:20:02Onto a sharing board goes Chris's handmade venison sausage,
0:20:02 > 0:20:07flavoured with Irish whisky, followed by a rack of venison.
0:20:08 > 0:20:11A venison sauce with fresh blackberries is served separately.
0:20:16 > 0:20:18That was quite a dramatic entrance, Chris.
0:20:18 > 0:20:21Listen, we're there to spoil the great Britons and, hopefully,
0:20:21 > 0:20:25- that's what I've done today.- Chefs, what do you think?- Impressive.
0:20:25 > 0:20:29It's certainly dramatic and it looks completely stunning.
0:20:29 > 0:20:31- Got you worried?- Yes.
0:20:32 > 0:20:34- Let's go and eat this.- OK.
0:20:37 > 0:20:39As a main course
0:20:39 > 0:20:40for a banquet for Great Britain,
0:20:40 > 0:20:42you think this hits the brief?
0:20:42 > 0:20:44- You think they'll understand it? - I hope so.
0:20:44 > 0:20:47The title and also how we bring it out on the trolley,
0:20:47 > 0:20:50there's a sense of occasion to that.
0:20:50 > 0:20:53For me, this nails the brief. I think we should start with this.
0:20:53 > 0:20:55- It just wants to be eaten, doesn't it?- Yeah.
0:20:55 > 0:20:58- So, this is baked onions, slow-baked onions.- Look at that.
0:21:02 > 0:21:04- Not too sticky. - No, not for me, no, Chef.
0:21:04 > 0:21:06You get the venison flavour, sweetness of the onion,
0:21:06 > 0:21:07which is cooked to perfection.
0:21:07 > 0:21:10- You get a wee pop of carrot every so often.- It's beautiful.
0:21:10 > 0:21:12Do you think that would be easy enough for people to eat?
0:21:12 > 0:21:14I think so. I could have put it in a pot,
0:21:14 > 0:21:17but I just wanted to do something different.
0:21:19 > 0:21:23- Do you get the whisky flavour in that sausage?- I think so, Chef.
0:21:23 > 0:21:26There is nothing more you can comment on that sausage
0:21:26 > 0:21:29- except stunning. Perfection. - It's fantastic.
0:21:31 > 0:21:33- And finally, onto the rib.- Mm-hmm.
0:21:33 > 0:21:35- Yep.- Star of the show. - Yeah, I think so.
0:21:35 > 0:21:37It cuts like butter.
0:21:37 > 0:21:40And you get that real good char on the outside as well.
0:21:42 > 0:21:44Onto the beetroot. Can you taste that smokiness?
0:21:44 > 0:21:46I do, Chef, yeah, I get it.
0:21:46 > 0:21:49- This is a plate of food that you want another one.- Absolutely.
0:21:49 > 0:21:52- So, what would YOU score it? - I'd love to get a nine.
0:21:52 > 0:21:56There's only one score I can give that and that's ten all day long.
0:22:01 > 0:22:05Last to the pass is Eddie, with his dish, Bounty Of Baronscourt.
0:22:05 > 0:22:08He finishes his loin of venison in the pan
0:22:08 > 0:22:11and cooks the last of the kale with the heritage carrots.
0:22:15 > 0:22:18- Faultless.- Yeah? - That's perfection on a plate.
0:22:18 > 0:22:21Really? Good man. That means a lot.
0:22:24 > 0:22:26First onto a board is lichen moss,
0:22:26 > 0:22:30followed by kale and the shoulder of Baronscourt venison.
0:22:32 > 0:22:34What's that you're rolling it in, Eddie?
0:22:34 > 0:22:36My puffed barley, I'm not going to lie - it didn't puff.
0:22:37 > 0:22:42Eddie garnishes with more lichen moss, Douglas fir and carrot puree.
0:22:42 > 0:22:45Onto a plate, Eddie's dock pudding -
0:22:45 > 0:22:49cooked barley, flavoured with dried foraged dock leaves and nettles.
0:22:49 > 0:22:52- Everything OK, Eddie? - Yeah, all good.
0:22:54 > 0:22:56Next, more kale, heritage carrots
0:22:56 > 0:23:01and slices of venison loin, rolled in dehydrated carrot powder.
0:23:01 > 0:23:05Eddie finishes the plate and the board with carrot jam.
0:23:05 > 0:23:09Venison and blackberry sauce is served in mini saucepans.
0:23:09 > 0:23:13Us to share this one, yeah. That's a little braise.
0:23:15 > 0:23:19You're a grafter, Eddie, look at that. Gents, thoughts?
0:23:19 > 0:23:22- I think it'll taste amazing. - This is the man himself on a plate.
0:23:22 > 0:23:24- Shall we go and eat this? - Absolutely.
0:23:28 > 0:23:32- Main course done.- Yeah, finally. - Feeling better?- Much better now.
0:23:33 > 0:23:38- I've been wanting to try... this dock pudding.- Dock.
0:23:40 > 0:23:43Do you think you can taste those herbs, those dock leaves?
0:23:43 > 0:23:45It's a blend of a mix together, you know.
0:23:45 > 0:23:48Textually, it's nice, but I don't get the dock, I don't get it.
0:23:48 > 0:23:52- I'm completely the same. It's not blowing me away.- Yeah.
0:23:54 > 0:23:56The venison. The cooking temperature -
0:23:56 > 0:23:59- are you happy with that? - Yeah, I am a bit.
0:23:59 > 0:24:02- He's cooked it on the rare side, which I absolutely love.- Yeah.
0:24:02 > 0:24:03I think he's got that spot-on.
0:24:05 > 0:24:07- This is the carrot jam. - That's the carrot jam or marmalade.
0:24:07 > 0:24:10It's quite a bitty consistency. Is that what you wanted?
0:24:10 > 0:24:12I wanted it to filter through the dish.
0:24:12 > 0:24:14I think it marries well with the haunch.
0:24:16 > 0:24:19We've got the braised venison. On the outside?
0:24:19 > 0:24:22As I said, hands up, my barley didn't pop as I wanted it to.
0:24:22 > 0:24:25- MARK:- To be honest, I really like it.- There's a nutty flavour to it.
0:24:25 > 0:24:26It's lovely.
0:24:26 > 0:24:28If you had to score it out of ten?
0:24:28 > 0:24:30I'd like to give it an eight or a nine this time.
0:24:36 > 0:24:40- Hello, Chefs.- How are you, mate? - I enjoyed it.- Yeah?
0:24:40 > 0:24:41I enjoyed cooking that.
0:24:41 > 0:24:44- We could see that that was you on a plate.- That's good.
0:24:47 > 0:24:50There was a lot of love in there. For the food anyway.
0:24:50 > 0:24:53There's no love lost for you, with two tens, do you know what I mean?
0:24:53 > 0:24:55It's like that, is it?
0:25:02 > 0:25:05- Hello, Chefs.- Hello.- Hello, Chef.
0:25:05 > 0:25:09I'm going to start with you, Mark, and your dish, Grazed For Glory.
0:25:10 > 0:25:12The Wagyu beef was cooked perfectly
0:25:12 > 0:25:15and I also enjoyed the bone marrow espuma.
0:25:16 > 0:25:19The charred baby corn - I thought that was delicious
0:25:19 > 0:25:21and it tasted almost more of sweetcorn than sweetcorn itself.
0:25:21 > 0:25:23It really elevated it.
0:25:24 > 0:25:26The tendons were crispy and I thought that really clever.
0:25:29 > 0:25:33But...to me, although the tongue, it shone,
0:25:33 > 0:25:35but I didn't have enough of it.
0:25:37 > 0:25:40Most of all, I think, if it were to go to a banquet,
0:25:40 > 0:25:42the guests wouldn't understand the different elements
0:25:42 > 0:25:46or where it was coming from. I think it needs some visual key,
0:25:46 > 0:25:49because it is unusual and it is clever cooking.
0:25:50 > 0:25:55Next, Chris, and your dish, For Rib And The Empire.
0:25:56 > 0:25:58I loved the presentation.
0:25:58 > 0:26:02It added a kind of regal feel to it that I think really hits the brief.
0:26:05 > 0:26:08The sausage was phenomenal. I really enjoyed the taste of that whisky.
0:26:10 > 0:26:12I think, also, making that sausage from scratch
0:26:12 > 0:26:15shows a real craft and a real artistry to it.
0:26:17 > 0:26:20The slow-cooked haunch in the onion - exceptional.
0:26:20 > 0:26:23The venison, I thought, was cooked beautifully,
0:26:23 > 0:26:26and the beetroot actually benefitted from the smoke.
0:26:29 > 0:26:33And finally, Eddie, with your dish, Bounty Of Baronscourt.
0:26:34 > 0:26:37It was great to see you back cooking your type of food.
0:26:37 > 0:26:39I loved the braised venison.
0:26:40 > 0:26:42One of my favourite elements was actually the carrot jam.
0:26:42 > 0:26:44I liked how coarse it was and, you're right,
0:26:44 > 0:26:46it does run through the whole dish.
0:26:48 > 0:26:50The dock pudding was very unusual for me.
0:26:50 > 0:26:54I'd not tasted that before, but I enjoyed it.
0:26:54 > 0:26:57However, I think the presentation let you down on this.
0:26:57 > 0:27:00I know the look that you wanted was that forest floor look.
0:27:00 > 0:27:02It's not somewhere I want to eat from.
0:27:04 > 0:27:06It tasted much better than it looked
0:27:06 > 0:27:09and I think, if you can refine that presentation,
0:27:09 > 0:27:11you could score highly with this one.
0:27:14 > 0:27:15To the scores.
0:27:17 > 0:27:20Eddie, I'm scoring you...
0:27:22 > 0:27:24..eight.
0:27:25 > 0:27:27Mark...
0:27:30 > 0:27:32..I'm giving you a score...
0:27:33 > 0:27:35..of nine.
0:27:37 > 0:27:39Chris, for your dish...
0:27:43 > 0:27:44..I'm giving you a ten.
0:27:45 > 0:27:47I thought that was an exceptional plate of food
0:27:47 > 0:27:50and I thought it was bang on brief. Congratulations.
0:27:50 > 0:27:52- Thank you very much. - Well deserved.- Thank you, Chef.
0:27:54 > 0:27:57- Top man. Well deserved. - So, we're past the halfway mark.
0:27:57 > 0:27:59- I'm looking forward to desserts. - Thank you.
0:27:59 > 0:28:02- Thanks, Chef.- Good luck. - Thank you, Chef.
0:28:03 > 0:28:05With only one course to go,
0:28:05 > 0:28:08Eddie remains in third place.
0:28:08 > 0:28:12Mark still leads, while Chris is second.
0:28:12 > 0:28:15A ten! I can't believe it. Absolutely blown away by it.
0:28:15 > 0:28:19- All great scores.- 'Michael, he felt I didn't nail the brief.'
0:28:19 > 0:28:21I can understand where he's coming from
0:28:21 > 0:28:24and that's where the point's been lost.
0:28:24 > 0:28:26- No-one's dead in the water yet. - No. All to play for.
0:28:27 > 0:28:31For my main course, I'm over the moon. It's fantastic.
0:28:31 > 0:28:35Again, what a standard in there. Unbelievable.