0:00:02 > 0:00:05It's the national finals of Great British Menu.
0:00:05 > 0:00:07If it's going to be easy, what's the point.
0:00:07 > 0:00:09Eight of the country's best chefs...
0:00:09 > 0:00:12I think the standard's massive. It's quite easy to lose.
0:00:12 > 0:00:13We like challenges, don't we?
0:00:13 > 0:00:14That's what cooking is.
0:00:14 > 0:00:18..are giving their all in a bid to cook at the ultimate banquet.
0:00:18 > 0:00:20A lot of people taking a lot of risks this year.
0:00:20 > 0:00:22Today's the game day, mate, yeah?
0:00:22 > 0:00:26- Ah!- Wow, that's impressive, innit?
0:00:26 > 0:00:28Doing them for a banquet - suicide.
0:00:30 > 0:00:33In the year of the Queen's 90th birthday,
0:00:33 > 0:00:36the chefs are celebrating the everyday Great Britons
0:00:36 > 0:00:39honoured throughout her reign...
0:00:39 > 0:00:41This is where you're going to be cooking.
0:00:41 > 0:00:44..and competing for the chance to cook for them at a banquet
0:00:44 > 0:00:47at the iconic Palace of Westminster.
0:00:47 > 0:00:49I want to be able to go home and tell my kids
0:00:49 > 0:00:51that Daddy's cooked at the Palace of Westminster.
0:00:51 > 0:00:55That's totally inspirational, I really want to get there and cook now.
0:00:55 > 0:00:58I'll do all I can to make sure I'm going to get in there and cook.
0:01:00 > 0:01:03Yesterday, Mark Abbott tasted victory.
0:01:03 > 0:01:07His innovative starter was chosen to open the banquet.
0:01:07 > 0:01:09Congratulations.
0:01:09 > 0:01:10You seem lost for words.
0:01:10 > 0:01:13That's caught the back of my throat, I must admit. I didn't expect that.
0:01:13 > 0:01:16Today, it's the fish course.
0:01:17 > 0:01:19Can Mark triumph again?
0:01:19 > 0:01:23Got four 10s in the judges' chamber the last time, so hopefully...
0:01:23 > 0:01:25OK, I'm going home!
0:01:25 > 0:01:28Or will the other seven chefs seize their chance...
0:01:29 > 0:01:31- So, you think you've nailed it? - LAUGHTER
0:01:31 > 0:01:36..to impress judges Prue Leith, Matthew Forte and Oliver Peyton...
0:01:37 > 0:01:39- Oh, look.- Shimmer, shimmer.
0:01:39 > 0:01:41..who want only the best contemporary cooking
0:01:41 > 0:01:43to honour the Queen's reign?
0:01:43 > 0:01:46I'm going to give it a ten, I think it's really excellent.
0:01:46 > 0:01:49I think he'll be shellshocked when he sees this result.
0:01:49 > 0:01:50Turned a car crash into a shipwreck.
0:01:50 > 0:01:54With three courses left, competition is fierce.
0:01:54 > 0:01:56- Adam, you all right there?- No!
0:01:56 > 0:02:00Only the finest dishes will make it through.
0:02:00 > 0:02:03I guess you guys would quite like me to get on with it.
0:02:03 > 0:02:05Take a deep breath.
0:02:17 > 0:02:22First up, three chefs all determined to improve on yesterday scores,
0:02:22 > 0:02:24including Danny Gill, who finished last.
0:02:24 > 0:02:27Absolutely gutted about the result last night,
0:02:27 > 0:02:30but I believe my fish course is strong enough to get to the banquet.
0:02:30 > 0:02:31I'm ready to go.
0:02:31 > 0:02:34North-east champion Tommy Banks was placed sixth,
0:02:34 > 0:02:37and Adam Reid, from the north-west, was fourth.
0:02:37 > 0:02:39New day today, lads, new course.
0:02:39 > 0:02:42- Are you ready?- Nope! - LAUGHTER
0:02:42 > 0:02:45- Got to push on today, there's one gone already, only three more chances.- Absolutely.
0:02:45 > 0:02:48The competition's going to be a bit more fierce now.
0:02:48 > 0:02:53Next, Phil Carmichael from Wales, who had an anxious start.
0:02:53 > 0:02:55Yeah, the nerves have settled a bit.
0:02:55 > 0:02:56I'm quietly confident I can get
0:02:56 > 0:02:58at least one of my dishes to the banquet.
0:02:58 > 0:03:01Hopefully I can do Wales proud this time.
0:03:01 > 0:03:04Then south-west's Josh Eggleton
0:03:04 > 0:03:07and London and south-east's Mark Froydenlund,
0:03:07 > 0:03:10who both narrowly missed out on a place at the banquet
0:03:10 > 0:03:13with their starters, and Scottish champion Michael Bremner,
0:03:13 > 0:03:17whose fish dish achieved perfection in the heats.
0:03:17 > 0:03:20I got four 10s for my fish dish. I'm hoping I get the same today.
0:03:20 > 0:03:22I've got my lucky socks on.
0:03:22 > 0:03:24I'm looking forward to getting in there.
0:03:24 > 0:03:25Ready to turn it on again?
0:03:25 > 0:03:28Yeah, I'm looking forward to getting up again.
0:03:28 > 0:03:31- It's going to be a good day. - I think Mark set the bar yesterday.
0:03:31 > 0:03:33Where is he? Doing a lap of honour or something?
0:03:33 > 0:03:35I don't know, where is he?
0:03:35 > 0:03:38I think he's having a cup of tea with Prue and Oliver.
0:03:39 > 0:03:43Finally, Mark Abbott, the chef who's already secured a place cooking
0:03:43 > 0:03:47at the Palace of Westminster with his top-scoring starter.
0:03:47 > 0:03:49CHEERING
0:03:49 > 0:03:51How are you doing? All right?
0:03:51 > 0:03:54Are you going to go easy on us today or are you still pushing on?
0:03:54 > 0:03:56Oh, still going for it, still going for it.
0:03:59 > 0:04:03The judges are looking for a fish course worthy of the banquet.
0:04:03 > 0:04:08Well, we have got a great winner for the starter course.
0:04:08 > 0:04:10He was so emotional, wasn't he?
0:04:10 > 0:04:14I was emotional for him, but today is a new day. It's the fish course.
0:04:14 > 0:04:15We need an amazing course,
0:04:15 > 0:04:19and Mark, I remember, scored four 10s for his fish course.
0:04:19 > 0:04:22We gave four 10s to Michael Bremner as well.
0:04:22 > 0:04:25A couple of other high marks and we've got two completely new dishes,
0:04:25 > 0:04:27so we'll be scaling the heights today.
0:04:27 > 0:04:29Right, lads, I don't know about you,
0:04:29 > 0:04:31but I want to stay on that stool a bit longer today.
0:04:31 > 0:04:32Me too, I've got a point to prove today.
0:04:32 > 0:04:36Once again, I've a lot to do. So might as well crack on.
0:04:36 > 0:04:41To help ensure only the finest fish course is served at the banquet
0:04:41 > 0:04:42is a guest judge.
0:04:44 > 0:04:50Three-time Food Journalist Of The Year and restaurateur, Tim Hayward.
0:04:50 > 0:04:53- Welcome back, Tim!- Thank you very much, good to see you.
0:04:53 > 0:04:58Tim helped the judges choose Michael Bremner as Scottish champion.
0:04:58 > 0:05:00Tim, it's great you could come back and join us again.
0:05:00 > 0:05:01Thank you very much.
0:05:01 > 0:05:05Tim, when you were here before, Michael Bremner did a fish dish.
0:05:05 > 0:05:07- Do you remember? - I do, it was absolutely terrific.
0:05:07 > 0:05:10It still sticks in my mind. Tremendous dish,
0:05:10 > 0:05:12and it sets the bar so unbelievably high.
0:05:12 > 0:05:15The standard is by far the highest, I think,
0:05:15 > 0:05:18particularly in the fish course - they had been extreme creative.
0:05:18 > 0:05:21We've got two new dishes, so I think we have
0:05:21 > 0:05:24an absolute trawlerful of delights ahead of us.
0:05:24 > 0:05:27Fish is one of my favourite things, looking forward to it.
0:05:27 > 0:05:30First into the kitchen, are Josh Eggleton,
0:05:30 > 0:05:33Michael Bremner and Mark Froydenlund.
0:05:33 > 0:05:34- Good luck.- Good luck, buddy.
0:05:34 > 0:05:36- Good luck, Josh.- Good luck, man.
0:05:38 > 0:05:40As cooking gets under way,
0:05:40 > 0:05:43Michael's dish is the main topic of conversation.
0:05:43 > 0:05:45I think Michael felt the pressure a bit yesterday.
0:05:45 > 0:05:47He looks a lot more focused today.
0:05:47 > 0:05:50It's a big dish today for him, and he looks on it.
0:05:50 > 0:05:52Yeah, I'm looking forward to tasting it.
0:05:52 > 0:05:56If he cooks it as good as what he did in the regionals,
0:05:56 > 0:05:58we could see a banquet dish.
0:05:58 > 0:06:01- Yeah.- But we all know what fish is like -
0:06:01 > 0:06:0430 seconds too long and it's game over, isn't it?
0:06:04 > 0:06:06So how did the judges like the dish, Michael?
0:06:06 > 0:06:09I got four 10s for my dish.
0:06:09 > 0:06:12In my eyes, as far as beef goes, this ticks all the boxes.
0:06:12 > 0:06:15They could be totally different. We've seen yesterday.
0:06:15 > 0:06:16Who knows?
0:06:17 > 0:06:19First up, Josh Eggleton.
0:06:19 > 0:06:22Josh, it's your second time in the final.
0:06:22 > 0:06:24This dish is one of your highest hopes.
0:06:24 > 0:06:25Yeah, yeah. It is, actually.
0:06:25 > 0:06:28What happens if you don't get it through, is it game over?
0:06:28 > 0:06:30No, push on, take it on the chin.
0:06:30 > 0:06:32Technically, I got higher for my main.
0:06:32 > 0:06:36So I'm not going to let that knock me back if I don't do well today.
0:06:36 > 0:06:39Josh's fish course features six elements,
0:06:39 > 0:06:42including scallop, oyster
0:06:42 > 0:06:44and a unique take on Bolognese
0:06:44 > 0:06:47to honour the volunteers at the RNLI.
0:06:48 > 0:06:50So are you confident with your dish, Josh?
0:06:50 > 0:06:54If I get everything right, I'll be really pleased with this dish.
0:06:54 > 0:06:56I hope the judges will enjoy it.
0:06:56 > 0:06:57OK, cool.
0:06:58 > 0:07:01There's something about his food for me, it's food you want to eat.
0:07:01 > 0:07:06So today, he has to transfer that food you want to eat
0:07:06 > 0:07:08- into food you want to eat at a banquet.- Yes.
0:07:08 > 0:07:11I'm certainly looking forward to eating it,
0:07:11 > 0:07:14because I gave it very high marks first time round.
0:07:14 > 0:07:16I didn't love it quite as much as you.
0:07:16 > 0:07:20He had a Bolognese made up of sardines, which was quite overpowering.
0:07:20 > 0:07:23I'm really looking forward to seeing what Josh can do.
0:07:23 > 0:07:25Josh is ready to plate up.
0:07:25 > 0:07:28He adds pickled clams, mussels and cockles
0:07:28 > 0:07:30to a cup with the pickling liquor,
0:07:30 > 0:07:33then places on an RNLI-themed plate.
0:07:33 > 0:07:36And he's not the only chef honouring the charity.
0:07:36 > 0:07:39You've got some nice RNLI plates there, Josh.
0:07:39 > 0:07:41Yeah, I'm really happy with these plates.
0:07:41 > 0:07:43For the regions I had the waitresses in life jackets.
0:07:43 > 0:07:45Did you wear one?
0:07:45 > 0:07:47I wore one, and I needed it as well!
0:07:49 > 0:07:51- Were you sinking, mate?- Yeah!
0:07:51 > 0:07:52I might need one in a minute.
0:07:52 > 0:07:56To ensure the mackerel fillets are cooked perfectly,
0:07:56 > 0:07:58Josh pan-fries them at the last minute.
0:07:59 > 0:08:03- So what have you got in the dish? - Poached oyster, sardine Bolognese.
0:08:03 > 0:08:06- Sardine Bolognese?- Yeah.
0:08:06 > 0:08:07I've never had that before.
0:08:07 > 0:08:12He tops the sardine Bolognese with pan-fried mackerel,
0:08:12 > 0:08:16next, pan-fried scallops, seasoned with dehydrated roe powder.
0:08:17 > 0:08:20He adds hake fishcakes, and finally
0:08:20 > 0:08:23the poached oyster goes into the shell, with oyster emulsion.
0:08:27 > 0:08:32So I want this logo at the top for the judges, please.
0:08:32 > 0:08:34- OK?- Looks great. - Thanks very much.- Brilliant.
0:08:36 > 0:08:39That dish looks like it's got lots of elements in there.
0:08:39 > 0:08:41Is it as strong as you think it's going to be?
0:08:41 > 0:08:44I think I cooked it as well as I did last time. There's a lot going on.
0:08:44 > 0:08:46You put a seed of doubt in my head now!
0:08:49 > 0:08:51Welcome back, old friend!
0:08:52 > 0:08:54The presentation is absolutely lovely.
0:08:54 > 0:08:59It's the RNLI - it's fish, it's British.
0:08:59 > 0:09:01There's a cracking smell coming off this.
0:09:03 > 0:09:07The Bolognese has all the richness and fullness of a proper Bolognese,
0:09:07 > 0:09:11and yet it's fish, that's a really smart, clever piece of cooking.
0:09:11 > 0:09:14I'm not 100% sure about sardine Bolognese.
0:09:14 > 0:09:16If I'm being completely honest.
0:09:16 > 0:09:18The idea of mixing the Bolognese around,
0:09:18 > 0:09:20it's worked for me, I like that.
0:09:20 > 0:09:23Last time I wasn't very happy with the pickling
0:09:23 > 0:09:25because it was too strong.
0:09:25 > 0:09:27You're right. I think it was far too acidic before.
0:09:27 > 0:09:29Now it's beautifully balanced.
0:09:29 > 0:09:31It's not as pickled as you think it's going to be.
0:09:31 > 0:09:34- But I like that. I think it's a nice balance.- Yeah.
0:09:34 > 0:09:37- Razor clams in there.- Yeah, lovely. - I like that.
0:09:37 > 0:09:40I just adore this fishcake -
0:09:40 > 0:09:42wonderfully crunchy outside
0:09:42 > 0:09:45and then just that waft of lemon coming through to lift it all up.
0:09:45 > 0:09:46Sings, it does.
0:09:46 > 0:09:48Really crispy. Nice acidity.
0:09:48 > 0:09:51Yeah, lots of acidity in there. That's really tasty.
0:09:51 > 0:09:53Quite a lot of lemon juice, it's quite sharp.
0:09:53 > 0:09:56- Maybe a touch too acidic.- Yeah.
0:09:56 > 0:09:58Can't bear it when people mess with oysters,
0:09:58 > 0:10:01I just like the oyster. But this is delicious.
0:10:01 > 0:10:02- Do you like it?- Love it.
0:10:02 > 0:10:05You know, the oyster, absolutely. Paste, lovely as well.
0:10:05 > 0:10:06Nice temperature to it.
0:10:06 > 0:10:09As a demonstration of his skills as a chef with fish,
0:10:09 > 0:10:10this is an astonishing thing.
0:10:10 > 0:10:13But I feel like I've had a selection of canapes
0:10:13 > 0:10:17and not a solid, straight-through, combined, coherent mass.
0:10:17 > 0:10:19I love Josh's cooking.
0:10:19 > 0:10:22Unfortunately, I just can't see this at the banquet.
0:10:22 > 0:10:24So I'm going to give it an 8.
0:10:24 > 0:10:26The chefs...
0:10:26 > 0:10:28I'm going to go in high and give him a 9.
0:10:28 > 0:10:30..are marking each other's dishes.
0:10:30 > 0:10:34I'm not 100% sure about the sardine Bolognese.
0:10:34 > 0:10:35For me, it's an 8.
0:10:35 > 0:10:39Their average score will be added to the judges'...
0:10:39 > 0:10:41It's a little bit too bitty, it's not working together
0:10:41 > 0:10:44quite as well as a whole dish, so I'm going to give it an 8.
0:10:44 > 0:10:47..and could help determine the final leaderboard.
0:10:47 > 0:10:50Josh has taken a very good dish and improved it.
0:10:50 > 0:10:52I gave it 9 last time,
0:10:52 > 0:10:55- I think I've got to give it 10 this time.- Wow!
0:10:58 > 0:11:03Next is Mark Froydenlund, who had a great start to the finals,
0:11:03 > 0:11:05scoring four 10s for his starter.
0:11:05 > 0:11:09But it was the scores from fellow chefs that put him in second place
0:11:09 > 0:11:10behind Mark Abbott.
0:11:10 > 0:11:12Being in the top two for the starter
0:11:12 > 0:11:14has given me a massive confidence boost,
0:11:14 > 0:11:17so I think this could be my year to get through to the banquet.
0:11:17 > 0:11:21In the regional heats, his fish dish didn't impress the judges,
0:11:21 > 0:11:24who criticised the lack of variety of flavours.
0:11:24 > 0:11:27So, Mark, have you changed your dish?
0:11:27 > 0:11:29Yeah. The judges really didn't enjoy the dish.
0:11:29 > 0:11:32So I've decided to go out and do a complete new dish.
0:11:32 > 0:11:37There's no point in doing something they didn't enjoy at all.
0:11:37 > 0:11:41Mark is hoping his new contemporary take on a fish pie
0:11:41 > 0:11:43will earn top marks.
0:11:43 > 0:11:46He's elevating the dish using luxurious ingredients -
0:11:46 > 0:11:48langoustines, sea bass,
0:11:48 > 0:11:51pea buttermilk and langoustine bisque.
0:11:53 > 0:11:56He's taking a traditional dish - in this case, a fish pie -
0:11:56 > 0:11:59and kind of turning it on its head a little bit.
0:11:59 > 0:12:00So how is it a fish pie, Mark?
0:12:00 > 0:12:04It's just everything you'd expect to have in a fish pie.
0:12:04 > 0:12:09Um, you know, potato, prawns, or langoustines.
0:12:09 > 0:12:11- So is it deconstructed? - It definitely is.
0:12:12 > 0:12:15Yesterday he cooked a starter
0:12:15 > 0:12:18which was every bit as good as Mark Abbott's.
0:12:18 > 0:12:20- In fact, it got 10, 10, 10, 10.- Wow!
0:12:20 > 0:12:23However, the chefs didn't rate it.
0:12:23 > 0:12:25Really? Not cheffy enough?
0:12:25 > 0:12:27Not cheffy enough. But today is another day.
0:12:28 > 0:12:32Tommy wants to find out about Mark's fish pie
0:12:32 > 0:12:34as they are both cooking new dishes.
0:12:34 > 0:12:36Wow, hot in here this morning, lads.
0:12:36 > 0:12:38Bit of a sweat on there, mate.
0:12:38 > 0:12:40- Always.- What are you cooking?
0:12:40 > 0:12:43- It's a brand-new dish.- Puts the pressure on a bit, doesn't it?
0:12:43 > 0:12:46You go in blind, you've no idea what the judges think,
0:12:46 > 0:12:48I've had no feedback from them before.
0:12:48 > 0:12:52It's a tough call, but I think it's the right thing to do.
0:12:52 > 0:12:53I totally agree.
0:12:54 > 0:12:57Unfortunately, his fish course the last time round
0:12:57 > 0:13:00was a bit of a car crash and I think I gave it a 5.
0:13:00 > 0:13:02That's seriously low.
0:13:02 > 0:13:05Because of his competitive nature, he's completely changed the dish.
0:13:05 > 0:13:07- Entirely new?- Entirely. - Started from scratch.
0:13:07 > 0:13:10That is incredibly courageous - good man.
0:13:10 > 0:13:14It contains interesting ingredients, something called pea buttermilk,
0:13:14 > 0:13:15which I must say is a new one to me.
0:13:15 > 0:13:18His first course yesterday he changed
0:13:18 > 0:13:19and he turned it into four 10s from us.
0:13:19 > 0:13:23so I'm expecting him to be in that sort of calibre today.
0:13:24 > 0:13:28To traditional pie dishes, Mark adds pea buttermilk...
0:13:29 > 0:13:33..potato croquette, which represents the topping in the fish pie...
0:13:34 > 0:13:37..and raw langoustine seasoned with mirin.
0:13:39 > 0:13:43- D'you want me to do anything? - No, you're all right.- Fine by me.
0:13:43 > 0:13:46Next, confit bergamot and pickled cucumber,
0:13:46 > 0:13:51then steamed sea bass, that's been lightly cured in salt,
0:13:51 > 0:13:53sugar, dill and bergamot zest.
0:13:53 > 0:13:55Have you had enough time to practise it?
0:13:55 > 0:13:57Yeah, I've had loads of time.
0:14:00 > 0:14:03He adds seared langoustine and prawn cracker,
0:14:03 > 0:14:05seasoned with shrimp powder.
0:14:06 > 0:14:09Finally, he garnishes with sea purslane,
0:14:09 > 0:14:13coriander cress and langoustine bisque.
0:14:17 > 0:14:18Thank you.
0:14:18 > 0:14:21Well done, Mark. Some stunning fish on there.
0:14:21 > 0:14:23- Looks delicious.- Well done, man. - Cheers.
0:14:24 > 0:14:27That's the first time you've seen that dish go out.
0:14:27 > 0:14:30- Was that what you were hoping for? - Yeah, exactly how I wanted it.
0:14:30 > 0:14:33Hopefully the judges like it better than the dish in the regionals.
0:14:35 > 0:14:38Well, this is completely new.
0:14:38 > 0:14:41This should be called langoustine a la trough.
0:14:41 > 0:14:43Just eat it and enjoy it.
0:14:44 > 0:14:47Well, I'm eating it and I'm not enjoying it.
0:14:47 > 0:14:50My food is absolutely freezing, it's not even cold.
0:14:50 > 0:14:52- So is mine.- Metal dish is a mistake,
0:14:52 > 0:14:56mainly because it does draw the heat out of the food.
0:14:56 > 0:14:59Should we be sending it back or not?
0:14:59 > 0:15:02We're all complaining about the temperature.
0:15:02 > 0:15:05The chefs may have it on a nice warm plate.
0:15:05 > 0:15:07Lucky devils!
0:15:07 > 0:15:11- Sea bass is poached perfectly, I'd say.- Cooked perfectly.- It's lovely.
0:15:11 > 0:15:15You can really taste the marinade he's put on that sea bass, the lime.
0:15:15 > 0:15:18I think the bergamot is tremendous on the fish,
0:15:18 > 0:15:20that was a really pleasant surprise.
0:15:20 > 0:15:22I think the prawn cracker is quite nice.
0:15:22 > 0:15:24It's not as light and fluffy as I hoped it would be.
0:15:24 > 0:15:26- More like a biscuit. - Beautiful flavour, though.
0:15:26 > 0:15:30Suddenly, out of nowhere, there's a lot of Asian flavour and sesame,
0:15:30 > 0:15:32which doesn't really fit with everything else.
0:15:32 > 0:15:35- Wow, that's pretty special, actually.- Oh, yeah.
0:15:35 > 0:15:38Mark's cooking is precision cooking.
0:15:38 > 0:15:41And this is not precision cooking.
0:15:41 > 0:15:45The buttermilk helps to cut through all the richness of the bisque.
0:15:45 > 0:15:49So the dish is a disaster, I agree, although I do like a pie dish.
0:15:50 > 0:15:53- What are you going to score it? - I like that. I'll give that a 9.
0:15:53 > 0:15:56Presentation-wise and hitting the brief,
0:15:56 > 0:15:59I don't think it's quite there, so I'm going to give it an 8.
0:16:00 > 0:16:04Use of the metal bowl has turned a car crash into a shipwreck.
0:16:04 > 0:16:07Final presentation, its final temperature has ruined it.
0:16:07 > 0:16:10- It's a 5.- Oh, well, never mind.
0:16:10 > 0:16:11Everything is cooked perfectly,
0:16:11 > 0:16:14but I wasn't wowed by the presentation in the tin,
0:16:14 > 0:16:17so I think a 9 is a fair score for that.
0:16:17 > 0:16:20Not even the RNLI could save this dish!
0:16:24 > 0:16:28Last to cook in this group is Scottish champion Michael Bremner.
0:16:29 > 0:16:32The finals is so tough, the competition is insane.
0:16:32 > 0:16:35Mark's dish yesterday, all the chefs loved it,
0:16:35 > 0:16:38and I really hope that my dish today gets the same sort of reaction.
0:16:38 > 0:16:43- What's your dish about then?- It's inspired by a guy called Willy Hay,
0:16:43 > 0:16:45who started with nothing,
0:16:45 > 0:16:48and ended up, like, the head of the Scottish Fishermen's Federation.
0:16:48 > 0:16:51- Did he?- Yeah, he was amazing. - Was he honoured, Michael?
0:16:51 > 0:16:56He had an MBE and a CBE for his services to the fishing industry.
0:16:56 > 0:16:58- This is him here.- Let's have a look.
0:16:58 > 0:17:00There he is. Salty seadog!
0:17:00 > 0:17:02His boat was called the Lode Star.
0:17:02 > 0:17:05So my dish is based around a message to the Lode Star.
0:17:05 > 0:17:09Michael is combining simple and luxurious ingredients -
0:17:09 > 0:17:11seaweed, cured mackerel,
0:17:11 > 0:17:13clam wrapped in pancetta gel,
0:17:13 > 0:17:15and a cooked oyster.
0:17:15 > 0:17:17Why are you using mackerel, Michael?
0:17:17 > 0:17:19The whole MBE thing is what I focused on.
0:17:19 > 0:17:23And the fact that it's everyday people that do something extraordinary.
0:17:23 > 0:17:27And mackerel, to me, is an everyday, humble ingredient
0:17:27 > 0:17:30that I'm going to do something extraordinary with.
0:17:30 > 0:17:31Could be a running theme, right,
0:17:31 > 0:17:34- with humble ingredients going to extraordinary levels.- It could be.
0:17:34 > 0:17:36It worked well for Mark, anyway.
0:17:36 > 0:17:39- Yeah.- At the time I was trying to be different, thinking that
0:17:39 > 0:17:44chances are, all the other chefs will be doing high-rolling, epic
0:17:44 > 0:17:49langoustines, lobsters, you know, the obvious things(!)
0:17:49 > 0:17:51Don't look over here, then.
0:17:52 > 0:17:56His fish dish from the heats was absolutely wonderful.
0:17:56 > 0:17:59It's going to be very difficult to get that right exactly again.
0:17:59 > 0:18:03- PRUE:- What I love about this is the way he has stuck to the brief.
0:18:03 > 0:18:05He has taken one man,
0:18:05 > 0:18:09who worked his whole life for the fishing industry,
0:18:09 > 0:18:11and those are the sort of great Britons
0:18:11 > 0:18:13I think we should be honouring
0:18:13 > 0:18:15and that's what he's doing - it's brilliant.
0:18:17 > 0:18:20You must be feeling confident - must be your banker dish, this, is it?
0:18:20 > 0:18:22This is my strongest dish, I think.
0:18:22 > 0:18:27But there are some fantastic chefs here, so it's anyone's game, really.
0:18:31 > 0:18:33Michael is ready to plate up.
0:18:33 > 0:18:38He lays five pieces of cured mackerel in bisected glass bottles.
0:18:38 > 0:18:41The toppings begin with humble ingredients
0:18:41 > 0:18:43and progress to luxurious.
0:18:43 > 0:18:46Can we see what four 10s look like?
0:18:47 > 0:18:49First topping is seaweed.
0:18:51 > 0:18:53The second is potato and caper salad.
0:18:53 > 0:18:55Then pickled vegetables.
0:18:57 > 0:19:01Next, the most luxurious topping, a cooked oyster.
0:19:01 > 0:19:05Then, clam wrapped in pancetta and dashi gel.
0:19:05 > 0:19:07I've got a little bit of the shakes, though, to be fair.
0:19:07 > 0:19:10He tops the oyster with oyster emulsion
0:19:10 > 0:19:12and the seaweed with crispy mackerel trim.
0:19:14 > 0:19:15Message in a bottle!
0:19:15 > 0:19:19- Ahh!- See what I did there.- He pulls it out at the end, look at that.
0:19:19 > 0:19:21So this is A Message to the Lode Star.
0:19:21 > 0:19:23Give me a hand taking it up?
0:19:27 > 0:19:29That's great, thank you.
0:19:30 > 0:19:32Nice one. That's it over.
0:19:36 > 0:19:40I'm glad I got that one out. It's how I wanted it. It's great.
0:19:40 > 0:19:42- Are you pleased?- I'm happy.
0:19:45 > 0:19:49I remember this little bottle with such pleasure.
0:19:49 > 0:19:53My goodness, it's got something to live up to, though, hasn't it?
0:19:53 > 0:19:55A Message to the Lode Star.
0:19:55 > 0:19:58"Your life was a lode star A beacon to guide
0:19:58 > 0:20:01"To respect the seas And she will provide."
0:20:01 > 0:20:03- It's a good message? - It's really nice.
0:20:03 > 0:20:04It's quite emotional, isn't it?
0:20:04 > 0:20:06Do we go from right to left or left to right?
0:20:06 > 0:20:08Right to left, start with the seaweed.
0:20:10 > 0:20:13What are these tiny crunchy things on top?
0:20:13 > 0:20:16I think they're little crumbs of mackerel, fried.
0:20:16 > 0:20:18It feels different this time to last time.
0:20:18 > 0:20:23Crispy mackerel trim with seaweed, that's absolutely beautiful.
0:20:23 > 0:20:27My favourite is the one with the pickled carrots on top.
0:20:27 > 0:20:30There's a lovely bit of heat about the carrot, isn't it?
0:20:30 > 0:20:32Ginger or garlic or something like that.
0:20:32 > 0:20:36I had a big piece of pickled garlic which kind of overpowered it a bit
0:20:36 > 0:20:39but maybe take that off, if I was Michael.
0:20:39 > 0:20:42Once again, the pancetta gel one was fantastic.
0:20:42 > 0:20:45I agree with you. I'm not a massive fan of gels, to be frank with you,
0:20:45 > 0:20:47but I think here it worked really well.
0:20:47 > 0:20:50The smokiness of the bacon in the gel
0:20:50 > 0:20:52goes with that mackerel beautifully.
0:20:52 > 0:20:54- That is delicious.- Beautiful.
0:20:54 > 0:20:56I think this is the most perfect dish for a banquet.
0:20:56 > 0:20:59It would be such a pleasure.
0:20:59 > 0:21:02It's a no-brainer, it's a 10.
0:21:02 > 0:21:05Absolutely nothing wrong on that plate whatsoever. A perfect 10.
0:21:05 > 0:21:07I think this is still an amazing dish.
0:21:07 > 0:21:12There's no way I could subtract more than a quarter of a point from this,
0:21:12 > 0:21:13so it has to be 10 for me.
0:21:13 > 0:21:16It's got me worried, this dish. For me, it's a 10 all day long.
0:21:16 > 0:21:18I think I'm going with a 9.
0:21:18 > 0:21:21Just a little bit too much garlic on one of the pickles.
0:21:21 > 0:21:25For me, the oyster emulsion just overpowers the mackerel a bit
0:21:25 > 0:21:28and for that I'm going to give it a 9, not a 10.
0:21:31 > 0:21:35Next into the kitchen, our north-east champion Tommy Banks
0:21:35 > 0:21:37and Danny Gill who won Central region.
0:21:37 > 0:21:40- All the best, Tommy.- Best of luck, Danny.- See you on the other side!
0:21:40 > 0:21:43Both were shortlisted by their fellow chefs
0:21:43 > 0:21:47for their starters, but the judges disagreed.
0:21:47 > 0:21:49I scored your dish quite high yesterday,
0:21:49 > 0:21:51I thought it was one of your stronger dishes.
0:21:51 > 0:21:52Yeah, I scored your dish a 10.
0:21:52 > 0:21:54Cheers, that means a lot.
0:21:54 > 0:21:56Maybe if you give me a lower score on this one,
0:21:56 > 0:21:59it works the opposite way in the judges' chamber.
0:22:01 > 0:22:04The British Menu has totally taken over my life.
0:22:04 > 0:22:06I'm so determined to get a dish on that banquet.
0:22:06 > 0:22:10Tommy is reinventing his fish course, Preserving the Future.
0:22:10 > 0:22:14It's a homage to making the most of, as well as preserving,
0:22:14 > 0:22:15Great British produce.
0:22:15 > 0:22:19- I totally changed this dish. - Totally reworked this one?
0:22:19 > 0:22:21There's no point flogging a dead horse, you know?
0:22:21 > 0:22:22That's it, good tactic.
0:22:22 > 0:22:25His main ingredients remain the same -
0:22:25 > 0:22:28mackerel, woodruff and home-grown oyster leaves.
0:22:29 > 0:22:33But with a different presentation and added elements.
0:22:35 > 0:22:38I haven't actually plated it up in its entirety.
0:22:38 > 0:22:41What have you got going on here? A bit of DIY?
0:22:41 > 0:22:45Yeah. This is what me and my dad were doing about four in the morning
0:22:45 > 0:22:47before I drove down here.
0:22:47 > 0:22:50- Are you worried about it? - I haven't got time to be worried,
0:22:50 > 0:22:52so I'll cross that hurdle when I get to it.
0:22:54 > 0:22:57Tommy Banks, the youngest chef in the competition, Michelin-star,
0:22:57 > 0:23:01self-taught, he sources everything from around his pub.
0:23:01 > 0:23:04He's a really great talent, I think.
0:23:04 > 0:23:07He sounds fascinating, very interesting.
0:23:07 > 0:23:09I'm very keen to see what he can do.
0:23:09 > 0:23:12Saying how much I love Tommy's work, I only gave his fish course a 6.
0:23:12 > 0:23:17- Good Lord!- I know.- He has changed it to a considerable degree.
0:23:17 > 0:23:19It still has a mackerel base.
0:23:19 > 0:23:21I gave it an 8, so, for me,
0:23:21 > 0:23:25he doesn't have to do a huge amount to make it a 9 or 10.
0:23:25 > 0:23:28I hope he doesn't throw the baby out with the bathwater.
0:23:28 > 0:23:30What is that bad boy?
0:23:30 > 0:23:33Sticking with his ethos of using local produce,
0:23:33 > 0:23:36Tommy has brought ingredients from home.
0:23:36 > 0:23:40- This big pot at the back is yours? - Yeah, they're oyster leaves.
0:23:40 > 0:23:41We grow them at the restaurant. Try them.
0:23:41 > 0:23:44Usually they grow hydroponically in water.
0:23:44 > 0:23:46They haven't got anywhere near as big a favour.
0:23:46 > 0:23:50- You just want to pick them fresh. - Amazing.- Have you got some spare?
0:23:50 > 0:23:51I'll sort you out.
0:23:52 > 0:23:55Tommy's dish will be two-tiered.
0:23:55 > 0:23:58He starts with the top bowl, adding mackerel tartare
0:23:58 > 0:24:01mixed with horseradish yoghurt and oyster leaf capers.
0:24:03 > 0:24:06He garnishes with woodruff vinegar gel and oyster leaves.
0:24:08 > 0:24:09- What are you doing there, Tommy? - I'm making,
0:24:09 > 0:24:12like, a little pickled mackerel kebab, really,
0:24:12 > 0:24:14with fermented cabbage.
0:24:14 > 0:24:17- Was this on the original dish? - Er...no.
0:24:19 > 0:24:21To the kebab, he adds sheep's yoghurt,
0:24:21 > 0:24:25infused with horseradish and secures on a serving board
0:24:25 > 0:24:26with a blacksmith's nail.
0:24:28 > 0:24:30So you think you've nailed it?
0:24:30 > 0:24:32LAUGHTER
0:24:32 > 0:24:35Maybe I'll hit the nail on the head!
0:24:35 > 0:24:37You've been hammering on about this for long enough!
0:24:37 > 0:24:39- Any more?- No, that's it!
0:24:41 > 0:24:43He blowtorches cured and smoked mackerel...
0:24:45 > 0:24:47..and adds to a bowl with mussels,
0:24:47 > 0:24:50samphire and sea vegetables in a mussel sauce.
0:24:53 > 0:24:55Next, woodruff beer.
0:24:56 > 0:25:00Finally, Danny helps to add oak smoke to the bottom bowl.
0:25:02 > 0:25:03Let's go.
0:25:07 > 0:25:11- Lovely. Let's go.- Maybe after a bit there will be hammers!
0:25:11 > 0:25:12LAUGHTER
0:25:14 > 0:25:18- First time you've plated that dish ever?- Yes, could you tell?
0:25:18 > 0:25:20- I think that looks good. It's a bit of a statement.- Yeah.
0:25:23 > 0:25:26Ha-ha! That is superb!
0:25:26 > 0:25:28I'll be able to dine off this for the rest of my life.
0:25:28 > 0:25:31I was there when the food came in nailed to a board.
0:25:31 > 0:25:32That's great!
0:25:32 > 0:25:35- Oh, wow.- I was wondering how well the smoke would hold.
0:25:35 > 0:25:37Yeah, it's really held in there well.
0:25:37 > 0:25:38It smells great.
0:25:38 > 0:25:40Yes, you see it, smell it.
0:25:40 > 0:25:43Any dish that brings a smile to your face has to be appreciated.
0:25:44 > 0:25:47It's a pancake. It's rather good.
0:25:47 > 0:25:51The horseradish and the pickled cabbage in particular
0:25:51 > 0:25:52is a really good idea.
0:25:52 > 0:25:55That's delicious, really smoky. A charred flavour to it.
0:25:55 > 0:25:57I found it a bit bitter towards the end.
0:25:57 > 0:26:00That tartare is just delicious.
0:26:00 > 0:26:03These little blobs of gel on top are really delicious.
0:26:03 > 0:26:07They have a point to them, they are quite sharp and clean.
0:26:07 > 0:26:11I'd go as far as to say that's probably the nicest mackerel tartare I've ever eaten.
0:26:12 > 0:26:15The woodruff needed to be a bit more of an impact.
0:26:15 > 0:26:19The broth with the mackerel is absolutely sensational.
0:26:19 > 0:26:21The mussels are perfectly cooked.
0:26:21 > 0:26:23- God, this guy can really cook. - Yeah.
0:26:23 > 0:26:26- Oh, that's superb! - That good?
0:26:26 > 0:26:27I think it's quite smoky.
0:26:27 > 0:26:30All the flavours are quite strong, the smoke is really strong,
0:26:30 > 0:26:32but every time you have a sip of that beer,
0:26:32 > 0:26:33it really does clean the palate.
0:26:33 > 0:26:37The beer is what you might call cleansing. It's unusual.
0:26:37 > 0:26:39It doesn't enhance the dish in any way.
0:26:39 > 0:26:42I think it actually is an integral part of this dish.
0:26:42 > 0:26:45I'm giving it a 9. I thought the presentation was brilliant.
0:26:45 > 0:26:47I really want to give this dish a 10,
0:26:47 > 0:26:50I'm just not sure whether every single element
0:26:50 > 0:26:52is going to be a total crowd pleaser for a banquet.
0:26:52 > 0:26:55No, I'm going to give it a 10. I'll shut up and give it a 10.
0:26:55 > 0:26:57It deserves a 10 It's a 10 all day.
0:26:57 > 0:26:59I think, at a banquet, people would love this.
0:26:59 > 0:27:01It would be a good talking point, I think.
0:27:01 > 0:27:03I'll be giving this an 8.
0:27:03 > 0:27:06I wasn't completely sold on everything about it.
0:27:06 > 0:27:09I can see this going into the banquet hall
0:27:09 > 0:27:10and I'm going to have to give it a 9.
0:27:11 > 0:27:15I'm going to give it a 10. I think it's really excellent.
0:27:21 > 0:27:22Danny Gill is next.
0:27:24 > 0:27:28Despite making the chefs' top three with his starter,
0:27:28 > 0:27:31the judges' scores dragged him down to last place.
0:27:32 > 0:27:34Today, he's hoping to impress
0:27:34 > 0:27:37by reinventing the classic flavour combination
0:27:37 > 0:27:40of salmon, cucumber and cream cheese.
0:27:40 > 0:27:43A dish which the judges scored well in the heats.
0:27:44 > 0:27:47In the regionals, the veteran gave me a 9 for this dish
0:27:47 > 0:27:49so I know it's a strong dish.
0:27:49 > 0:27:52I've just got to come in here and cook it as well as I did then.
0:27:52 > 0:27:55Is this a dish you're confident in, one of the ones you stand
0:27:55 > 0:27:57the best chance of getting into the banquet with?
0:27:57 > 0:28:00Well, I thought my one was yesterday and we all know what happened there!
0:28:00 > 0:28:04So I think all of us would be lying if we didn't want to get shortlisted
0:28:04 > 0:28:07to go to the banquet - that's what we're doing this for.
0:28:07 > 0:28:10- Absolutely.- I've got my two little ones sat there watching at home.
0:28:10 > 0:28:13I don't want to go home and tell them Daddy didn't make it to the banquet.
0:28:14 > 0:28:16Oh, poor Danny Gill.
0:28:16 > 0:28:19Yesterday he was bottom of the leaderboard
0:28:19 > 0:28:21and he was absolutely gutted.
0:28:21 > 0:28:24It was a great surprise because here is a chef
0:28:24 > 0:28:27who is clearly an immensely skilled practitioner.
0:28:27 > 0:28:30It was a bit of a shock to us, as it was to him.
0:28:30 > 0:28:32Today is an interesting dish
0:28:32 > 0:28:35simply because it's got the potential to go to the banquet.
0:28:35 > 0:28:37It's a take on salmon and cream cheese.
0:28:37 > 0:28:39- What's not to like?- Exactly.
0:28:42 > 0:28:46- What is that, Danny? - This is my cream cheese element.
0:28:46 > 0:28:47Let's have a go on that.
0:28:47 > 0:28:50- So it's, er... - Oh, it's frozen?- Yeah.
0:28:50 > 0:28:52This is going to be dropped into liquid nitrogen
0:28:52 > 0:28:54so it will form a crust on the outside.
0:28:54 > 0:28:56I just hope Oliver likes it
0:28:56 > 0:28:58a little bit more than he does Coronation chicken!
0:29:01 > 0:29:05To better his score, Danny will be adding extra caviar garnishes
0:29:05 > 0:29:10to complement his salmon and hopefully impress the judges.
0:29:10 > 0:29:12- What's that, Danny? - That's the salmon rillette.
0:29:12 > 0:29:13Looking good.
0:29:13 > 0:29:18He pipes smoked salmon mousse onto the salmon rillettes in moulds.
0:29:18 > 0:29:24Then dresses with pickled cucumber, pickled apple and brioche discs.
0:29:27 > 0:29:30The dish has two layers.
0:29:30 > 0:29:32First, Danny assembles the bottom bowl.
0:29:32 > 0:29:34He pipes more salmon mousse...
0:29:36 > 0:29:40..and tops with two different types of caviar.
0:29:42 > 0:29:45Next, pickled cucumber and apple,
0:29:45 > 0:29:48followed by edible cucumber flowers
0:29:48 > 0:29:50and sous-vide salmon fillet.
0:29:50 > 0:29:53He garnishes with dill oil.
0:29:55 > 0:29:57Can someone go to the freezer and grab us the discs there?
0:30:01 > 0:30:05On the top plate, he centres the salmon rillette.
0:30:06 > 0:30:08Tommy, I need you to do four more of them, mate,
0:30:08 > 0:30:10- cos those- BLEEP- have gone frozen.
0:30:10 > 0:30:11Yes, Chef.
0:30:13 > 0:30:17Next, he freezes the aerated cream cheese in liquid nitrogen
0:30:17 > 0:30:18to add texture...
0:30:21 > 0:30:23..and adds to both plates.
0:30:26 > 0:30:29Cucumber consomme is served in jugs.
0:30:35 > 0:30:37- Danny, that looks stunning. - Thank you very much.
0:30:37 > 0:30:39- Looks lovely.- Let's hope it eats as well as it looks.
0:30:39 > 0:30:41- It looks amazing.- Thank you.- Wow!
0:30:48 > 0:30:50Pretty!
0:30:51 > 0:30:54Thank you.
0:30:54 > 0:30:57This reminds me irresistibly of the early 1990s.
0:30:57 > 0:30:59It is sort of old-fashioned.
0:30:59 > 0:31:01It's slightly nouvelle cuisine-ish, isn't it?
0:31:01 > 0:31:04Oh, and it's melted straight through.
0:31:04 > 0:31:06Ah, and everything has dropped inside.
0:31:06 > 0:31:08Oh, my caviar has disappeared!
0:31:08 > 0:31:10LAUGHTER
0:31:11 > 0:31:14This, to me, looks quite traditional with the salmon rillette,
0:31:14 > 0:31:16salmon mousse, cucumber.
0:31:16 > 0:31:18- Caviar on top.- Yes.
0:31:18 > 0:31:20I think there's a lot of nice flavours in there.
0:31:20 > 0:31:22Lovely flavours.
0:31:22 > 0:31:24They're such classic flavours and these are so fresh.
0:31:24 > 0:31:27Very light, very elegant and I'm not getting
0:31:27 > 0:31:29the smoked salmon and cream cheese part of it quite so much.
0:31:29 > 0:31:32Cucumber and apple, a nice bit of sharpness.
0:31:32 > 0:31:34The freshness of the cucumber.
0:31:34 > 0:31:38- I loved the aerated cream cheese, I thought that was a nice touch.- Yeah.
0:31:38 > 0:31:42I like the way he's used caviar and also salmon eggs
0:31:42 > 0:31:45to actually season it, little bursts of salt there.
0:31:45 > 0:31:47Let's see what's underneath.
0:31:48 > 0:31:51It's more of the same, really, as the top, to be honest.
0:31:51 > 0:31:55It's a bit softer, though, isn't it? It's got a light smoke on it.
0:31:55 > 0:31:57There's meant to be dill oil at the bottom of this,
0:31:57 > 0:31:59but I can't taste the dill.
0:31:59 > 0:32:01It would probably be rather nice if you could.
0:32:01 > 0:32:04There's an oiliness to it which I found quite unpalatable
0:32:04 > 0:32:06and it must have been there was not enough dill to make it work.
0:32:06 > 0:32:09Technically, it's a great plate of food.
0:32:09 > 0:32:12- I think Matthew and Prue will absolutely love that.- Yeah.
0:32:12 > 0:32:14It's a bit of a sad disappointment, really.
0:32:14 > 0:32:15I just don't see it as
0:32:15 > 0:32:18part of modern British cooking, is my problem.
0:32:18 > 0:32:21I think this is every bit as good as it was last time,
0:32:21 > 0:32:23but I'm persuaded by your point
0:32:23 > 0:32:26about the lack of the future or modernity.
0:32:26 > 0:32:28There's very modern techniques,
0:32:28 > 0:32:30it's really fresh, it's crisp, it's clean.
0:32:30 > 0:32:33I'm going to have to give it a 9.
0:32:33 > 0:32:36Yeah, it's a great bit of cooking, I'll give it a 9 as well.
0:32:36 > 0:32:40I'm going to take it down a peg and give it an 8.
0:32:40 > 0:32:43Beautiful, but I just feel it's just not nailing the brief.
0:32:43 > 0:32:45I'll give it a 9.
0:32:45 > 0:32:46Technically, extremely competent,
0:32:46 > 0:32:49but I can't give it more than 7, unfortunately.
0:32:50 > 0:32:52The techniques he has shown, he has absolutely nailed.
0:32:52 > 0:32:55- Yes.- For me, it's a 9.
0:32:55 > 0:32:58This is a posh wedding dish.
0:32:58 > 0:33:00- Hm.- That's what it is.- It is.
0:33:04 > 0:33:06With five fish dishes down,
0:33:06 > 0:33:08the remaining three chefs to cook
0:33:08 > 0:33:12are Phil Carmichael, Welsh champion...
0:33:12 > 0:33:14- Good luck, guys.- You too, boss.
0:33:14 > 0:33:16..Northern Ireland's Mark Abbott
0:33:16 > 0:33:18who scored perfect 10s for his fish course
0:33:18 > 0:33:20in the regional heats...
0:33:21 > 0:33:23..and from the north-west, Adam Reid.
0:33:23 > 0:33:25Well, I think we've had a good day so far.
0:33:25 > 0:33:28I think there are two really outstanding dishes.
0:33:28 > 0:33:31We still have Mark Abbott's fish dish to come
0:33:31 > 0:33:32which we gave four 10s to,
0:33:32 > 0:33:35so we are going to be awash with opportunities for a fish course.
0:33:35 > 0:33:38I think it's no surprise that the three most effective dishes
0:33:38 > 0:33:42have been the three most effective interpretations of the brief.
0:33:42 > 0:33:43It's going to be good.
0:33:45 > 0:33:47Adam Reid is first.
0:33:47 > 0:33:50Adam's menu combines contemporary cooking
0:33:50 > 0:33:52with well-loved British flavours.
0:33:53 > 0:33:57The judges felt his starter was too much like a canape
0:33:57 > 0:33:59and he came fourth.
0:34:00 > 0:34:03Today he wants to make the banquet shortlist
0:34:03 > 0:34:06with a reworking of his hake dish.
0:34:06 > 0:34:07A strong dish.
0:34:07 > 0:34:10The judges gave me 9s, but I got a bit of feedback from the chef judge
0:34:10 > 0:34:14that made me think that if I change the fish to cod rather than hake,
0:34:14 > 0:34:17- it would push it to that extra level.- Yeah?
0:34:17 > 0:34:20Cos you've changed it to cod, you reckon you'll get four 10s today?
0:34:20 > 0:34:22Yeah.
0:34:22 > 0:34:23LAUGHTER
0:34:23 > 0:34:26Inspired by a day at the British seaside,
0:34:26 > 0:34:30Adam's fish course features a new centrepiece of cod poached in butter
0:34:30 > 0:34:35with batter scraps, pickled cockles and an aerated tartare sauce.
0:34:38 > 0:34:40- Adam, you all right there?- No.
0:34:41 > 0:34:43What have you got in there, mate?
0:34:43 > 0:34:46It's the butter to poach my cod in.
0:34:46 > 0:34:48As you can see, it's boiled over.
0:34:48 > 0:34:50We all loved Adam's dish the last time,
0:34:50 > 0:34:53the hake wrapped in paper and those delicious scraps.
0:34:53 > 0:34:54We all gave it a 9.
0:34:54 > 0:34:57It was a really sort of piece of classic cooking, actually,
0:34:57 > 0:35:01but it had enough about it to move it into the contemporary area.
0:35:02 > 0:35:05These are my scraps. They're made of batter.
0:35:05 > 0:35:09It puffs up when you put it in stinking-hot dripping,
0:35:09 > 0:35:12- like these ones.- Very nice. - That one might be a bit dark.
0:35:12 > 0:35:15It's quite inconsistent so you have to do lots.
0:35:15 > 0:35:16It's just getting...
0:35:16 > 0:35:19You've got to get the temperature of the oil bang on,
0:35:19 > 0:35:20you've got to get mix bang on.
0:35:20 > 0:35:24It's a daft thing to try and do for something like this.
0:35:24 > 0:35:27- Do you like scraps?- I love scraps. Scraps run in my blood.
0:35:27 > 0:35:30We might scrap the rest of the dish and just eat the scraps!
0:35:31 > 0:35:34Adam is ready to plate up.
0:35:34 > 0:35:38He adds the butter-poached cod to his seaside presentation plate...
0:35:39 > 0:35:41..followed by sea greens.
0:35:42 > 0:35:44How is your cod going, Chef?
0:35:44 > 0:35:46It's looking good. I think we're on track.
0:35:46 > 0:35:50Next, pickled cockles coated in malt vinegar gel.
0:35:51 > 0:35:53Oh, right...
0:35:53 > 0:35:55And a bag of scraps served on slate.
0:35:57 > 0:35:59- Done?- Yeah.
0:36:01 > 0:36:03Adam completes the presentation
0:36:03 > 0:36:07with a newspaper article in tribute to the late Connie Brown MBE,
0:36:07 > 0:36:11who ran a fish and chip shop well into her 90s.
0:36:13 > 0:36:15OK, be very, very careful, guys.
0:36:16 > 0:36:18Cheers, mate. Thank you, guys.
0:36:18 > 0:36:20It was very stressful, yes.
0:36:20 > 0:36:23But Adam has forgotten the tartare sauce.
0:36:23 > 0:36:25- Are you happy with that? - BLEEP- Yeah, one sec.
0:36:25 > 0:36:27- What's happened? - The waiters have gone.
0:36:27 > 0:36:31I'm just going to run out with this cos it needs to go with the dishes.
0:36:36 > 0:36:40Oh, I remember, this is all about Connie, the fish and chip lady.
0:36:42 > 0:36:45That's for me, I think!
0:36:45 > 0:36:46Whoo!
0:36:46 > 0:36:48What happened there, boss?
0:36:48 > 0:36:51- I was a little bit late on putting the tartare sauce on.- Close call.
0:36:51 > 0:36:53Close call, yeah.
0:36:57 > 0:36:59This is a bit of fun, really, isn't it?
0:36:59 > 0:37:02I hate to think what would happen in a banquet.
0:37:02 > 0:37:05I've never seen tartare sauce that colour before.
0:37:05 > 0:37:07Interesting to see what it tastes like.
0:37:07 > 0:37:09I think the aerated tartare is superb.
0:37:09 > 0:37:12The tartare sauce is delicious. It's a really clever idea.
0:37:12 > 0:37:16Every bone in my body says don't reach for the salt in a restaurant.
0:37:16 > 0:37:18It's salt and vinegar.
0:37:18 > 0:37:19Ah, right, OK, powder.
0:37:19 > 0:37:22Those scraps are delicious. I think they're better than before.
0:37:22 > 0:37:26I like them. I don't know if they've come out the way he wanted them.
0:37:26 > 0:37:29- Some are burned and some are not. - They're quite dark.
0:37:29 > 0:37:31It's a shame, cos this would be really great.
0:37:31 > 0:37:33A little bag of these, just eat, eat, eat.
0:37:33 > 0:37:37He has changed the fish from hake to cod.
0:37:37 > 0:37:39Well, that's a wise move.
0:37:39 > 0:37:42It is a wise move because it's absolutely delicious.
0:37:44 > 0:37:46The cockles on the plate are set
0:37:46 > 0:37:50on a tiny little bit of gel which is like pickling.
0:37:50 > 0:37:53I slightly feel it's missing the killer blow.
0:37:53 > 0:37:57In terms of it being of the banquet.
0:37:57 > 0:38:00That's a very deceiving dish because it looks very simple.
0:38:00 > 0:38:02Yet I've tried three components
0:38:02 > 0:38:05and they're all, boom, packed with flavour.
0:38:05 > 0:38:06- And pure accuracy.- Yes.
0:38:06 > 0:38:08I'm going to give this a 9.
0:38:08 > 0:38:11It's a dish of great confidence because it is so simple.
0:38:11 > 0:38:14I'm not going to give it a 10, but I'm certainly going to give it a 9.
0:38:14 > 0:38:16I don't think the idea is wholly original
0:38:16 > 0:38:18and the scraps were a bit burned. I'd give it a 7.
0:38:19 > 0:38:21There's not enough of a wow factor.
0:38:21 > 0:38:23I don't think there's anything really new on there.
0:38:23 > 0:38:25I'm going to give it a 7.
0:38:26 > 0:38:28I would love it at the banquet.
0:38:28 > 0:38:32I think it would make people smile and everybody will love it.
0:38:32 > 0:38:34Hey!
0:38:34 > 0:38:36You had my scraps!
0:38:36 > 0:38:37Listen, children!
0:38:37 > 0:38:41- He...- Enough!- He took my scraps.
0:38:41 > 0:38:44- Right, you can have mine, Prue. - Thank you.
0:38:47 > 0:38:49Phil Carmichael is next.
0:38:49 > 0:38:53His starter came a disappointing fifth on the leaderboard.
0:38:53 > 0:38:57So he is determined to do better with his modern interpretation
0:38:57 > 0:39:01of a '70s British classic - prawn cocktail.
0:39:03 > 0:39:06In all honesty, I was disappointed the way I executed my starter.
0:39:06 > 0:39:08Nerves got the better of me yesterday.
0:39:08 > 0:39:11I felt for you there, mate. Going first up is always
0:39:11 > 0:39:14- a bit of a nightmare. First up, first day.- Yeah.
0:39:14 > 0:39:17I think Phil Carmichael was very unlucky yesterday
0:39:17 > 0:39:20and one of the things you notice, when it comes to finals,
0:39:20 > 0:39:21all these chefs get together
0:39:21 > 0:39:23and a lot of testosterone starts to flow
0:39:23 > 0:39:26and Philip was unfortunately the first chef up yesterday
0:39:26 > 0:39:29and his dish really suffered from that.
0:39:31 > 0:39:36Phil's reimagined prawn cocktail showcases the progression of cooking
0:39:36 > 0:39:39during the Queen's reign...
0:39:39 > 0:39:43and gives a nod to the '70s with a new presentation.
0:39:45 > 0:39:49- Prawn cocktail? So, how did you get on with that?- Going home, probably!
0:39:51 > 0:39:53I'm just trying to show how far, you know,
0:39:53 > 0:39:56Britain's food has come since the '70s.
0:39:56 > 0:39:59It was almost like a national dish back them.
0:39:59 > 0:40:01Today, if I get shortlisted,
0:40:01 > 0:40:04which is going to be tough after the food we've seen already...
0:40:04 > 0:40:07The standard today has just been mind-blowing.
0:40:07 > 0:40:09- Just phenomenal.- Again, yes.
0:40:09 > 0:40:12- I certainly don't want to leave that judging chamber first.- No.
0:40:12 > 0:40:14It's ugly.
0:40:14 > 0:40:16I really like the dish we're about to eat.
0:40:16 > 0:40:19It did everything a prawn cocktail should do, only more so.
0:40:19 > 0:40:20I think the very first thing I ate
0:40:20 > 0:40:22in the very first restaurant I ever went to
0:40:22 > 0:40:25was a prawn cocktail in a Berni Inn in Bristol.
0:40:25 > 0:40:28If he can take me back there, then honestly, this will be brilliant.
0:40:28 > 0:40:31I'll be so, so happy for that!
0:40:31 > 0:40:34Actually, it's quite a brave decision to take,
0:40:34 > 0:40:37to find a classic and then say, "Actually,
0:40:37 > 0:40:40"I'm going to remake this and make it better than it was before."
0:40:40 > 0:40:42And it's got to be better,
0:40:42 > 0:40:44otherwise that crushing sense of disappointment
0:40:44 > 0:40:46in trampling on your nostalgia.
0:40:48 > 0:40:50Phil is ready to plate up.
0:40:50 > 0:40:54First, lettuce braised in chicken stock, lime and garlic.
0:40:57 > 0:41:00Followed by butter-poached langoustine
0:41:00 > 0:41:02instead of the traditional prawns.
0:41:02 > 0:41:04That is what I call a langoustine.
0:41:04 > 0:41:06Sliced tomato is next...
0:41:06 > 0:41:11with warm Marie Rose sauce and sourdough wafers.
0:41:12 > 0:41:15- What's that?- Normal paprika.
0:41:15 > 0:41:17Oh, nice.
0:41:18 > 0:41:22Next, baby gem lettuce followed by chive oil.
0:41:24 > 0:41:28To reference the '70s when the dish was popular,
0:41:28 > 0:41:31he adds a disco mirror cloche to the plate.
0:41:31 > 0:41:35- Wow, look at them!- I'm guessing that's the retro pie dish there?
0:41:35 > 0:41:38Yeah, that's it. The '70s Called, They Want Their Cocktail Back.
0:41:39 > 0:41:41Well done.
0:41:41 > 0:41:43- Well done, mate.- Thanks.
0:41:43 > 0:41:45- I'm glad that's over with.- Yeah.
0:41:49 > 0:41:53I know I've executed that dish better today than in the regions.
0:41:53 > 0:41:55Chuffed with that.
0:41:56 > 0:41:58- Oh, look!- Shimmer, shimmer.
0:42:02 > 0:42:04Great. I love a mirror ball.
0:42:04 > 0:42:06LAUGHTER
0:42:06 > 0:42:09Oh, look at that.
0:42:09 > 0:42:10Rather lovely.
0:42:13 > 0:42:15That's the best-looking prawn cocktail I've seen.
0:42:17 > 0:42:20The sauce is actually really good.
0:42:20 > 0:42:24It's got a great old tang to it, it's just spicy enough.
0:42:24 > 0:42:27The Marie Rose packs a kick, but that's nice, I like that.
0:42:27 > 0:42:29The langoustine is so sweet and fresh.
0:42:29 > 0:42:32Yes, it really is, and all the flavours inside,
0:42:32 > 0:42:35there's just the right amount of lusciousness to them.
0:42:35 > 0:42:36They are perfect.
0:42:36 > 0:42:39That is a beautiful langoustine.
0:42:39 > 0:42:41That langoustine's probably one of the best I've had.
0:42:41 > 0:42:42It was cooked beautiful.
0:42:42 > 0:42:44What is this green stuff?
0:42:44 > 0:42:45It's chive oil.
0:42:45 > 0:42:47Oh, yes.
0:42:47 > 0:42:51The flavouring from the sauce is so strong.
0:42:51 > 0:42:54The chive oil is nice, it just adds a little bit of freshness to it.
0:42:54 > 0:42:57- Oh, that paprika is giving me a kick now.- Yeah.
0:42:57 > 0:43:00Once you get a bit of the powder, it's getting a bit too hot.
0:43:00 > 0:43:02It's wonderful. It's a lovely, lovely thing.
0:43:02 > 0:43:06Just enough nostalgia without being ironic.
0:43:06 > 0:43:08I don't feel the urge to do that around it
0:43:08 > 0:43:09and that's probably a good thing.
0:43:09 > 0:43:13It's a perfect combination of late '70s and today.
0:43:13 > 0:43:16The only disappointing thing in this dish
0:43:16 > 0:43:19is the tomato, which is almost tasteless.
0:43:19 > 0:43:23Yeah, for me, the langoustine by itself was a 10 all day,
0:43:23 > 0:43:25but the dish as a whole, I'll have to give it a 6.
0:43:25 > 0:43:28It's supposed to be a modern version of the prawn cocktail
0:43:28 > 0:43:30and, to be honest, I would rather have the old one.
0:43:30 > 0:43:33This is a 6 for me as well.
0:43:33 > 0:43:35I have no quarrel with it at all.
0:43:35 > 0:43:37It's just a little bit safe.
0:43:37 > 0:43:41It was great fun. It's '70s, it's party, means party.
0:43:41 > 0:43:44And I'm giving it a 10.
0:43:44 > 0:43:46- I really enjoyed that. - Yeah, he's nailed it.
0:43:46 > 0:43:48I'm going to give it a 10.
0:43:48 > 0:43:51Wow, I'm going to have to be one point behind you
0:43:51 > 0:43:52and give it a 9.
0:43:53 > 0:43:56Do we really want the fish course to be a prawn cocktail?
0:43:56 > 0:44:00Oh, you are such a snob. I can't believe it!
0:44:03 > 0:44:05Hiya. All right, mate?
0:44:05 > 0:44:07- What did you think?- Well done, mate.
0:44:07 > 0:44:09- Spot on.- What did you score me?
0:44:09 > 0:44:12I gave it a ten, mate. I loved it. I thought it was really nice.
0:44:12 > 0:44:14- Wow, thank you.- That's all right.
0:44:14 > 0:44:18- Thank you very much.- I expect the favour to be returned tomorrow!
0:44:19 > 0:44:23Mark Abbott is the final chef to cook today.
0:44:23 > 0:44:26With his starter already on the banquet menu,
0:44:26 > 0:44:30he's hoping to get his fish course there, too.
0:44:30 > 0:44:32You've already got one dish through to the banquet.
0:44:32 > 0:44:34- Yeah.- Are you going all out to get two?
0:44:34 > 0:44:39Yeah, I got four 10s in the judges' chamber the last time, so hopefully.
0:44:39 > 0:44:42- OK, I'm going home.- You pull that one out of the bag every time,
0:44:42 > 0:44:44don't you? "I got four 10s!"
0:44:45 > 0:44:47Mark's dish is complex
0:44:47 > 0:44:50with five different types of seafood,
0:44:50 > 0:44:52including smoked lobster
0:44:52 > 0:44:54with a smoked lobster sauce,
0:44:54 > 0:44:56tempura battered mussels
0:44:56 > 0:44:59and razor clams.
0:44:59 > 0:45:00It's called Shellsational.
0:45:00 > 0:45:03Britain is renowned for the best shellfish in the world.
0:45:03 > 0:45:07- I completely agree. - And what more fitting
0:45:07 > 0:45:09than to give the very best of Britain
0:45:09 > 0:45:11the very best of what comes from our coast?
0:45:14 > 0:45:18Mark Abbott, he has been the star of the show so far.
0:45:18 > 0:45:22Yesterday, he just swept in to do the first course.
0:45:22 > 0:45:25Now we're about to eat his fish course.
0:45:25 > 0:45:27It was just really beautiful.
0:45:27 > 0:45:29How are you going to improve on that?
0:45:29 > 0:45:32My dressing I'd made previously for my oyster
0:45:32 > 0:45:34didn't really help the oyster,
0:45:34 > 0:45:38so I've just changed it to a wasabi and lime dressing.
0:45:38 > 0:45:40So you've changed something even though you got four 10s?
0:45:40 > 0:45:41Yeah.
0:45:41 > 0:45:43Brave man.
0:45:43 > 0:45:46I hope he does it exactly as he did it before,
0:45:46 > 0:45:49because he took each of those separate shellfish
0:45:49 > 0:45:51and every one was treated differently
0:45:51 > 0:45:53but they were so harmonious.
0:45:53 > 0:45:56- MATTHEW:- There's a lot which can go wrong there.
0:45:56 > 0:45:58The cooking of the lobster is absolutely critical.
0:45:58 > 0:46:00Too much and it goes fibrous.
0:46:00 > 0:46:02There are some fantastic ingredients there,
0:46:02 > 0:46:04the best stuff from our coasts.
0:46:04 > 0:46:06If half of the promise in what we're talking about is there,
0:46:06 > 0:46:08- this will be an amazing dish. - I hope so.
0:46:11 > 0:46:13Mark starts his presentation box
0:46:13 > 0:46:16by placing the oyster on a bed of diced cucumber.
0:46:19 > 0:46:23Next, razor clams on a fennel salad.
0:46:23 > 0:46:27He dresses with olive oil and tops with fennel cress.
0:46:28 > 0:46:31- Here we are! How's it going, Mark? - Very well, thank you.
0:46:32 > 0:46:37At the last minute, he deep-fries steamed mussels in tempura batter
0:46:37 > 0:46:42and finishes the smoked lobster tail in a pan with smoked lobster butter.
0:46:44 > 0:46:47Will one of you put those scallops in the oven, please, at 180?
0:46:47 > 0:46:49What's that? 300?
0:46:51 > 0:46:55Onto a plate go the lobster claw and cucumber roll,
0:46:55 > 0:46:57garnished with a frisee salad.
0:47:03 > 0:47:06Followed by the smoked lobster tail
0:47:06 > 0:47:09and a sprinkling of cucumber powder.
0:47:09 > 0:47:11Can one of you lift the scallops out, please?
0:47:12 > 0:47:14Mark, remind us what's going on here.
0:47:14 > 0:47:18So this is the tempura mussel with lemon pepper and lemon gel.
0:47:18 > 0:47:22Next, baked scallop in its shell
0:47:22 > 0:47:25with seaweed butter and grated yuzu.
0:47:25 > 0:47:28Michael, earlier, you were shaking, I'm doing the same.
0:47:28 > 0:47:34He completes the oyster with a new cucumber and wasabi dressing.
0:47:34 > 0:47:37Smoked lobster sauce is served in jugs.
0:47:40 > 0:47:42- Lovely.- Well done, mate.
0:47:42 > 0:47:43Cheers, boys.
0:47:43 > 0:47:45- Stunning.- Really serious hustle to get that out.
0:47:45 > 0:47:49Yeah, it's a bit of a sweat, but...it's worth it.
0:47:55 > 0:47:59This just looks and feels as sensational as before.
0:47:59 > 0:48:01That's my favourite thing - razor clams,
0:48:01 > 0:48:03and I hope half of these things are for me.
0:48:03 > 0:48:05Clearly, as you're making a preemptive strike,
0:48:05 > 0:48:07I've got no question about it.
0:48:09 > 0:48:11- What do you reckon, guys? - A mighty fine selection of food.
0:48:11 > 0:48:13It looks lovely.
0:48:13 > 0:48:15I particularly like the lobster oil.
0:48:15 > 0:48:17The lobster oil is really well-balanced and delicious.
0:48:17 > 0:48:21That use of butter is an absolute perfect combination
0:48:21 > 0:48:22for the scallop.
0:48:22 > 0:48:24Yes, the scallop is bang on.
0:48:24 > 0:48:25The flavour of the scallop is still there,
0:48:25 > 0:48:28but that seaweed butter just brings it to life almost.
0:48:28 > 0:48:33There's a really delicious mussel with a bit of lemony gel.
0:48:33 > 0:48:36It's not quite crisp, but it should be.
0:48:36 > 0:48:40I hate to say this, but I think this is not as good as it was last time.
0:48:40 > 0:48:43You're right. I think the razor clam has really lost its sparkle for me.
0:48:43 > 0:48:45The razor clam and fennel was really good, really fresh.
0:48:45 > 0:48:48He changed the dressing on the oyster
0:48:48 > 0:48:51from oyster leaf to wasabi and cucumber.
0:48:51 > 0:48:56I pick up some of that dusty flavour of wasabi but I get no heat from it.
0:48:56 > 0:48:58I think the oyster and wasabi dressing is lovely.
0:48:58 > 0:49:01- For me, a little bit more wasabi in that.- And a bit more pepper.
0:49:01 > 0:49:05I didn't think the lobster was as good as it was.
0:49:05 > 0:49:07The sauce clobbers everything, it kind of crushes
0:49:07 > 0:49:09the subtlety of a lobster tail.
0:49:09 > 0:49:15The real disgrace - and I want to cry because it was so wonderful before -
0:49:15 > 0:49:20is this over-smoked lobster tail, almost inedible, it's so strong.
0:49:20 > 0:49:24The lobster sauce is delicious, rich but very clean at the same time.
0:49:24 > 0:49:26It doesn't overpower the lobster too much.
0:49:26 > 0:49:29Why mess with it? Why didn't he just do what he did last time?
0:49:29 > 0:49:32I think it shows what a fine line there is
0:49:32 > 0:49:34between a brilliant achievement
0:49:34 > 0:49:38and just struggling to maintain that standard.
0:49:38 > 0:49:41It's an amazing feat of cooking and everything,
0:49:41 > 0:49:43but will you get the same result for a banquet?
0:49:43 > 0:49:44I think I'll have to give him a 9.
0:49:44 > 0:49:47I'm going to give a 9 as well, I think.
0:49:47 > 0:49:48What would you score it, Prue?
0:49:48 > 0:49:51- 6.- Really?- Jeez!
0:49:51 > 0:49:54- You really are very disappointed, aren't you?- I am,
0:49:54 > 0:49:57I'm actually quite cross because it was so beautiful.
0:49:57 > 0:49:59I think he probably just lost his focus.
0:49:59 > 0:50:01It's a little tragedy, that's what.
0:50:01 > 0:50:03I think I've got to give it a 10.
0:50:03 > 0:50:06I'm going to give it a 10 as well, it's delicious.
0:50:06 > 0:50:08I'll give it a 10 as well. It was a brilliant dish.
0:50:08 > 0:50:11So shall we see if Mark's going to go straight through again
0:50:11 > 0:50:12or if there's going to be a shortlist?
0:50:12 > 0:50:14Who knows, we have to see, won't we?
0:50:14 > 0:50:17I think he will be shellshocked when he sees this result.
0:50:24 > 0:50:25It's been really a great day
0:50:25 > 0:50:28and there have been some surprises, though.
0:50:29 > 0:50:33We may not have given four 10s to any single one dish,
0:50:33 > 0:50:36but we have scattered them along, like stars across the heavens.
0:50:36 > 0:50:39The only thing is, I don't think there's an obvious winner.
0:50:39 > 0:50:43I'm pretty sure the two guys who got four 10s, Mark and Michael,
0:50:43 > 0:50:45you must be up there with a shout, I reckon, today.
0:50:45 > 0:50:48Today has been...it's been full-on.
0:50:50 > 0:50:53It is the guiding light of the brief that we have to bear in mind
0:50:53 > 0:50:55that will maybe make the final decision
0:50:55 > 0:50:57of which dishes we actually choose.
0:50:57 > 0:51:00There were loads of examples today of contemporary British cooking.
0:51:00 > 0:51:03Ones that are differently suitable for the banquet.
0:51:03 > 0:51:05Today, I really enjoyed, and then everybody else's dishes,
0:51:05 > 0:51:07I thought they were so fantastic.
0:51:08 > 0:51:10In the end, it's down to one thing.
0:51:10 > 0:51:12That meal has got to be stonkingly,
0:51:12 > 0:51:15brain-altering delicious from beginning to end.
0:51:20 > 0:51:23Before the final leaderboard is revealed,
0:51:23 > 0:51:26it's time to find out, from the chef scores,
0:51:26 > 0:51:28who is on their shortlist.
0:51:28 > 0:51:29Nervous?
0:51:31 > 0:51:32Thank you.
0:51:33 > 0:51:35The chefs' shortlist.
0:51:37 > 0:51:39- Tommy Banks.- Really?
0:51:39 > 0:51:41Thanks, guys. It was a new dish
0:51:41 > 0:51:43so I guess the changes must have been all right.
0:51:43 > 0:51:47What a marvellous thing that Tommy has made the shortlist.
0:51:47 > 0:51:49I'm very pleased he's on the shortlist. Good.
0:51:49 > 0:51:53They're not so, um...mischievous as I thought.
0:51:53 > 0:51:56I'll tell you what, Danny Gill is in the shortlist, too.
0:51:56 > 0:51:59- Danny Gill?- No! - You're joking!- Oh, come on!
0:51:59 > 0:52:01That's a shocker.
0:52:01 > 0:52:03A bit scared about being on the shortlist
0:52:03 > 0:52:06and going into the judges' chamber again.
0:52:06 > 0:52:09I'd like to at least get seventh.
0:52:09 > 0:52:10LAUGHTER
0:52:10 > 0:52:13But thank you all the same. It's very flattering.
0:52:15 > 0:52:19They have joint winners for the first place in the shortlist
0:52:19 > 0:52:22and it's good news and bad news.
0:52:24 > 0:52:25Mr Abbott.
0:52:26 > 0:52:28Thanks very much, guys.
0:52:28 > 0:52:32Right, well, maybe he served them up a different version of the dish
0:52:32 > 0:52:33than the one we got.
0:52:35 > 0:52:36Michael.
0:52:36 > 0:52:38Wow, thanks, guys.
0:52:38 > 0:52:40Well, that's great. I'd say well deserved.
0:52:40 > 0:52:42Excellent. I think that's fair. That seems good, yes.
0:52:42 > 0:52:44Congratulations, guys.
0:52:44 > 0:52:47- Good luck with the result. - Yes, good luck, everyone.- Let's go.
0:52:50 > 0:52:53Well, let's add up their scores and our scores together
0:52:53 > 0:52:56and let's just hope that we get what we want.
0:53:12 > 0:53:13Well, hello, chefs.
0:53:13 > 0:53:14- ALL:- Hello.
0:53:16 > 0:53:19We have had some astounding cooking today.
0:53:19 > 0:53:22We're always wanting perfect dishes
0:53:22 > 0:53:26and today we got a good few perfect, perfect dishes.
0:53:26 > 0:53:30Well, I guess you guys would quite like me to get on with it.
0:53:31 > 0:53:33In eighth place...
0:53:34 > 0:53:36..it is...
0:53:36 > 0:53:38Mark Froydenlund.
0:53:38 > 0:53:41You did hit the heights yesterday
0:53:41 > 0:53:45but I'm afraid your new dish just didn't quite make it.
0:53:45 > 0:53:47Obviously disappointed, but we had some amazing food today
0:53:47 > 0:53:50- so I wish them all good luck. - Thanks very much.
0:53:54 > 0:53:58In seventh place, this is going to be is a surprise to all of you...
0:53:58 > 0:54:01it's Mark Abbott.
0:54:01 > 0:54:05- OK.- The truth was that we found your lobster sauce
0:54:05 > 0:54:09and the lobster tail both very badly over-smoked.
0:54:09 > 0:54:12I was happy with what I put out today and, um...
0:54:13 > 0:54:16- ..yeah.- Well, I'm sorry, Mark.
0:54:16 > 0:54:17Thank you.
0:54:22 > 0:54:24Geez! Oh, my God!
0:54:24 > 0:54:27The two Marks! Sitting beside each other again, mate!
0:54:28 > 0:54:31- What a shocker!- Who's next?
0:54:32 > 0:54:35Right, well, in sixth place...
0:54:37 > 0:54:40..Danny. I'm really sorry, Danny.
0:54:40 > 0:54:43Again, your fellow chefs scored you really highly,
0:54:43 > 0:54:48but we just felt that the dish wasn't just modern enough
0:54:48 > 0:54:50and it wasn't exciting enough.
0:54:50 > 0:54:54OK. Still two more courses to go for, so I'll be back tomorrow.
0:54:54 > 0:54:56- Exactly, exactly.- Thank you.
0:55:01 > 0:55:04- You can't guess it, can you? - Absolutely no idea.
0:55:04 > 0:55:06Better than yesterday!
0:55:06 > 0:55:07THEY LAUGH
0:55:08 > 0:55:11So, in fifth place, it's...
0:55:13 > 0:55:14..Adam.
0:55:14 > 0:55:18It was a really delicious dish, but ultimately we felt
0:55:18 > 0:55:20just not quite right for the banquet.
0:55:20 > 0:55:23It's a shame, but there's nothing to be ashamed of going out
0:55:23 > 0:55:26- against the guys who are left here. - You're absolutely right.
0:55:26 > 0:55:28- Good luck for tomorrow. - Thank you very much.
0:55:33 > 0:55:38- Unlucky, mate.- I'm surprised to see you guys out here before me!
0:55:39 > 0:55:41In fourth place, it's...
0:55:44 > 0:55:45..Josh.
0:55:45 > 0:55:47Josh, it was gorgeous.
0:55:47 > 0:55:51We loved it in the heats and we loved it even more today.
0:55:51 > 0:55:54- Oh, good.- But you were up against fantastic competition.
0:55:54 > 0:55:57Yeah, they were great. Thank you. Cheers.
0:56:01 > 0:56:03- All right?- How you doing?
0:56:03 > 0:56:05Are you all right?
0:56:05 > 0:56:08So they loved it, but not as good as the other three.
0:56:08 > 0:56:09Fair enough.
0:56:10 > 0:56:11Take a deep breath!
0:56:14 > 0:56:16Three of you left -
0:56:16 > 0:56:19two mackerel dishes,
0:56:19 > 0:56:24and a terrific homage to the prawn cocktail.
0:56:24 > 0:56:26Who knows what the judges are thinking?
0:56:26 > 0:56:28Michael's has to be in there, for sure.
0:56:28 > 0:56:30I think it's a three-way shortlist, myself.
0:56:30 > 0:56:32It could be any of them.
0:56:34 > 0:56:37Three fabulous dishes from, frankly, three great chefs.
0:56:38 > 0:56:41So we've decided...
0:56:44 > 0:56:47..that all three of you have to go onto the shortlist.
0:56:49 > 0:56:51- Well done!- Well done, mate!
0:56:51 > 0:56:54- Well done.- Well done.- Cheers.
0:56:54 > 0:56:57Michael, your dish told a beautiful story of mackerel.
0:56:57 > 0:57:01I loved that progression through the different flavours. Well done.
0:57:01 > 0:57:03I really enjoyed today, so thank you very much.
0:57:03 > 0:57:07Tommy, what a transformation of a dish!
0:57:07 > 0:57:11We particularly liked the tartare and the mackerel with the broth.
0:57:11 > 0:57:13- Fantastic.- Really great.
0:57:13 > 0:57:15That's really humbling, thank you very much.
0:57:15 > 0:57:17Now, Phil,
0:57:17 > 0:57:20your reworking of the prawn cocktail,
0:57:20 > 0:57:24it made us smile with nostalgia, made as smile with delight.
0:57:24 > 0:57:26It was just a little miracle.
0:57:26 > 0:57:30Today I was incredibly happy with how I actually executed that dish.
0:57:30 > 0:57:33It's been a tremendous pleasure to eat all of your food. Thank you so much.
0:57:33 > 0:57:35- Thank you.- Thank you very much.
0:57:35 > 0:57:37As only one of you will get a chance
0:57:37 > 0:57:39to cook that fish dish at the banquet,
0:57:39 > 0:57:43you'd better cook your socks off tomorrow and the next day, too.
0:57:43 > 0:57:45Yeah, the pressure's still on, isn't it?
0:57:45 > 0:57:47It is. Good luck.
0:57:47 > 0:57:49- Thank you very much.- Thank you.
0:57:51 > 0:57:52I'm absolutely blown away.
0:57:52 > 0:57:56I can't believe that my fish course is on the shortlist.
0:57:56 > 0:57:58Yeah, I'm over the moon.
0:57:58 > 0:58:01I'm really disappointed about being in eighth place for the fish,
0:58:01 > 0:58:03but my main course is where I scored my highest points
0:58:03 > 0:58:05in the regional heats
0:58:05 > 0:58:08so I'm hoping I can produce the same result in the final.
0:58:11 > 0:58:13Congratulations, guys.
0:58:13 > 0:58:14Is there a shortlist?
0:58:14 > 0:58:17Some incredible cooking today, but, yeah, this is the three-man shortlist.
0:58:17 > 0:58:19- Congratulations!- Well done.
0:58:19 > 0:58:21It's amazing, getting on that shortlist
0:58:21 > 0:58:23after the standard of the food we saw today.
0:58:23 > 0:58:26Yeah, it's a pretty incredible feeling.
0:58:26 > 0:58:28- Well done, mate.- Cheers.
0:58:28 > 0:58:30I'm absolutely buzzing to be on the shortlist.
0:58:30 > 0:58:32It feels more tangible now,
0:58:32 > 0:58:35like I could be cooking at Westminster, which is amazing.