0:00:03 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:09three of the southwest's most talented chefs.
0:00:09 > 0:00:11Michelin-starred Josh Eggleton,
0:00:11 > 0:00:14who narrowly missed out on getting to the banquet last year.
0:00:14 > 0:00:16I'm feeling the pressure.
0:00:16 > 0:00:20Jude Kereama, who crashed out of the competition last time,
0:00:20 > 0:00:22failing to cook for the judges.
0:00:22 > 0:00:25You think you're on track then all of a sudden something's missing.
0:00:25 > 0:00:27And new to the competition, Chris Wheeler,
0:00:27 > 0:00:31a classically trained chef with a taste for the theatrical.
0:00:31 > 0:00:34I just catch the kitchen on fire, you know.
0:00:34 > 0:00:36In the year of the Queen's 90th birthday,
0:00:36 > 0:00:40the chefs are celebrating the everyday Great Britons
0:00:40 > 0:00:42honoured throughout her reign
0:00:42 > 0:00:45and competing for the chance to cook for them at a special banquet
0:00:45 > 0:00:48at the iconic Palace of Westminster.
0:00:50 > 0:00:52Josh took the lead for the starter course
0:00:52 > 0:00:54with an ambitious take on coronation chicken.
0:00:54 > 0:00:58The terrine looked stunning, the lobster was perfect.
0:00:58 > 0:00:59Under pressure in the kitchen,
0:00:59 > 0:01:02Jude failed to serve one element of his dish.
0:01:02 > 0:01:04I think he forgot his fried lotus root.
0:01:04 > 0:01:06I'm quite sad they're not here, to be fair.
0:01:06 > 0:01:10And newcomer Chris tried to do too much.
0:01:10 > 0:01:12I felt that it didn't quite work.
0:01:12 > 0:01:16In today's fish course, Josh is hoping to stay on top.
0:01:16 > 0:01:19I might be in the lead, but I've got loads and loads and loads to do.
0:01:19 > 0:01:22Jude has his sights set on closing the gap.
0:01:22 > 0:01:24Dish is going to be different to Josh's.
0:01:24 > 0:01:26Firstly, it's going to have more curry flavour in it.
0:01:26 > 0:01:29While Chris, in third place, is hoping to impress
0:01:29 > 0:01:32with technical skills and flamboyant presentation.
0:01:45 > 0:01:47The chefs have been challenged to create dishes
0:01:47 > 0:01:51that are a fitting legacy to our new Elizabethan age
0:01:51 > 0:01:56and a celebration of the complete transformation of British cuisine
0:01:56 > 0:01:58during the Queen's historic reign.
0:01:59 > 0:02:02Judging today is Michelin-starred chef
0:02:02 > 0:02:05and former banquet champion Lisa Allen.
0:02:05 > 0:02:07Lisa has a shellfish allergy
0:02:07 > 0:02:12so she has enlisted the help of two Michelin-starred Simon Rogan.
0:02:12 > 0:02:15The starter, I don't think we saw the best of the chefs,
0:02:15 > 0:02:16they've definitely got more to give.
0:02:16 > 0:02:19So today I want to see higher scores on their fish dishes.
0:02:19 > 0:02:22You have to get your timings absolutely spot-on
0:02:22 > 0:02:26and bring in all those ingredients together in perfect harmony.
0:02:26 > 0:02:28How do you feel about the fish course?
0:02:28 > 0:02:30I've a lot to do again. If I get everything right
0:02:30 > 0:02:31I'll be all right. How about you, Chris?
0:02:31 > 0:02:34CHRIS: Obviously I want to get a better score than yesterday.
0:02:34 > 0:02:36I want to really fight to get up there with you guys.
0:02:36 > 0:02:38Two points between us, that's nothing, so...
0:02:38 > 0:02:40JOSH: Yeah, it's not much.
0:02:40 > 0:02:42First up is Chris Wheeler.
0:02:42 > 0:02:46Veteran judge Lisa scored his starter just five
0:02:46 > 0:02:51for attempting too much and failing to execute each element perfectly.
0:02:51 > 0:02:55Chris is hoping not to make the same mistake again today.
0:02:55 > 0:02:57Obviously I'm going gun-blazing now. I'm in bottom place,
0:02:57 > 0:03:00I don't want to be there after today, after the fish,
0:03:00 > 0:03:01so I'm going to pull out all the stops
0:03:01 > 0:03:04and hopefully, you know, move up the leaderboard.
0:03:04 > 0:03:05Hi, Chris. Hi, how are you?
0:03:05 > 0:03:07Good. You? Yeah, really good.
0:03:07 > 0:03:09Excellent. So, a new course, fish course.
0:03:09 > 0:03:11Obviously you're in third position at the minute
0:03:11 > 0:03:13but there is still time to claw those points back.
0:03:13 > 0:03:16No, it wasn't obviously the score I wanted but it's my first time,
0:03:16 > 0:03:19so hopefully...only one way is up, isn't there?
0:03:19 > 0:03:20Tell me about what you've got in the box
0:03:20 > 0:03:23and the dish that you're cooking. So the name of the dish is
0:03:23 > 0:03:24Swimming Through The Paths Of Time.
0:03:24 > 0:03:29My inspiration behind the dish is how society and culture has changed
0:03:29 > 0:03:31during the Queen's reign. So we're doing mackerel four ways.
0:03:31 > 0:03:33So the first way I'm going to do is pickling.
0:03:33 > 0:03:35So years ago we used to pickle the fish,
0:03:35 > 0:03:37so I'm going to do a mackerel escabeche.
0:03:37 > 0:03:39You're choosing your take on it so you're not...
0:03:39 > 0:03:40I'm not doing a classic pickling.
0:03:40 > 0:03:42Yeah. I'm doing sort of a modern take on pickling.
0:03:42 > 0:03:45Then I'm going to move on to obviously mackerel fish and chip.
0:03:45 > 0:03:48Some lovely chips. Then I'm going to move on to Oriental mackerel,
0:03:48 > 0:03:51so I'm going to do some... with some soy sauce.
0:03:51 > 0:03:54Some...got some lovely bean sprouts here. Lovely.
0:03:54 > 0:03:56And then finally I'm going to do a mackerel nage.
0:03:56 > 0:03:58How are you serving the nage?
0:03:58 > 0:04:01I'm just going to do the nage in a little shell with some samphire,
0:04:01 > 0:04:04some little julienne of vegetables and some queen scallops on the top.
0:04:04 > 0:04:07So it's like a little soup. Like a little soup, yeah. OK.
0:04:07 > 0:04:10Simon, he does seem like he's a bit of a busy boy again, doesn't he?
0:04:10 > 0:04:11It looks that way.
0:04:11 > 0:04:14But, you know, mackerel, my favourite fish,
0:04:14 > 0:04:16love the concept of the dish,
0:04:16 > 0:04:19so I hope you can execute it fully to bring it to the table.
0:04:19 > 0:04:22Obviously the mackerel's got to be cooked perfectly.
0:04:22 > 0:04:24Fish and chips, everyone loves a good fish and chips
0:04:24 > 0:04:26so it's getting really nice, crispy batter.
0:04:26 > 0:04:30This dish sounds a lot more coherent, a lot less gimmicky.
0:04:30 > 0:04:34Hopefully Chris' true cooking ability can show through.
0:04:34 > 0:04:36Next, Jude Kereama,
0:04:36 > 0:04:39who let the pressure get to him in the first round
0:04:39 > 0:04:41and forgot to serve his lotus crisps.
0:04:41 > 0:04:43Lisa scored him six points,
0:04:43 > 0:04:46putting him in second place on the leaderboard.
0:04:46 > 0:04:48I'm determined to get a better score for my fish course
0:04:48 > 0:04:52than my starter. I need to get in front of Josh this time.
0:04:52 > 0:04:54Hello, Jude. Hello, Chef.
0:04:54 > 0:04:56How are you? Very good, yourself?
0:04:56 > 0:05:00Good. The name of my dish is Britannia Rules The Waves.
0:05:00 > 0:05:02I'm trying to celebrate great British ingredients,
0:05:02 > 0:05:05in particular the ingredients of the southwest,
0:05:05 > 0:05:07so I'm going to use lobster.
0:05:07 > 0:05:10I'm going to change it up by doing coronation chicken flavours with it.
0:05:10 > 0:05:14So... Oh. ..similar to what Josh has done. The question is,
0:05:14 > 0:05:17is yours going to be a better coronation chicken or not?
0:05:17 > 0:05:19The proof is in the tasting.
0:05:19 > 0:05:21Certainly is. We've got the mangoes,
0:05:21 > 0:05:23this is going to make a dressing,
0:05:23 > 0:05:26and I'm going to do some compressed mango as well with that.
0:05:26 > 0:05:28And then I've got some quinoa here.
0:05:28 > 0:05:31It's going to be the kind of rice element in the coronation lobster.
0:05:32 > 0:05:35Simon, what do you think of this one?
0:05:35 > 0:05:36Great box of ingredients. Mm.
0:05:36 > 0:05:39What's the three ways, the lobster, how are you doing that?
0:05:39 > 0:05:43So the lobster, I've got a bud of poached tail,
0:05:43 > 0:05:45I've got a tempura claw
0:05:45 > 0:05:49and a little bit of lobster meat is going to be just poached again
0:05:49 > 0:05:52and then it's going to be made into a rice salad with the quinoa.
0:05:52 > 0:05:54Right, sounds fantastic. Well, it sounds lovely,
0:05:54 > 0:05:56very exciting. Looking forward to trying.
0:05:56 > 0:05:58Thank you, Chef. 'So Jude's dish,
0:05:58 > 0:06:00'he's doing a take on a coronation chicken,'
0:06:00 > 0:06:03so it'll be interesting to see if he's listened about what we said
0:06:03 > 0:06:05about Josh's coronation chicken,
0:06:05 > 0:06:08that he gets enough flavour of curry into it
0:06:08 > 0:06:10to actually have an essence within the dish.
0:06:10 > 0:06:13And not overpowering that lovely lobster that he's got,
0:06:13 > 0:06:15very delicate.
0:06:17 > 0:06:19Finally, Josh Eggleton.
0:06:19 > 0:06:23The Michelin-starred chef topped the leaderboard with a score of seven.
0:06:23 > 0:06:27Now he needs to serve an impressive fish dish to hold his ground.
0:06:27 > 0:06:30I pushed myself as hard as I can with my fish course,
0:06:30 > 0:06:32a real celebration of British seafood, really.
0:06:32 > 0:06:34If I get everything right it could be a strong dish for me.
0:06:34 > 0:06:37Hello, Josh, you all right? Hey, how you doing?
0:06:37 > 0:06:40Excellent. So how are you feeling? Doing OK, good. Yeah?
0:06:40 > 0:06:44This course is called For Services To Maritime Safety.
0:06:44 > 0:06:46Really it's dedicated to all the people
0:06:46 > 0:06:49that have given up their time, mainly volunteers,
0:06:49 > 0:06:52and who've honoured by the Queen through their time in the RNLI.
0:06:52 > 0:06:53Yeah. So I've got some sardines here,
0:06:53 > 0:06:56you can make it into a ragu or a bolognese. Right, OK.
0:06:56 > 0:06:58So I'm actually going to mince these. Interesting.
0:06:58 > 0:07:00That's going to go on a spoon and on top of that,
0:07:00 > 0:07:02I'm going to pan fry just a piece of mackerel.
0:07:02 > 0:07:04I've got some hake here,
0:07:04 > 0:07:05I'm going to turn that into a fishcake.
0:07:05 > 0:07:07I'm not going to use any potato, though,
0:07:07 > 0:07:10I'm going to make a mousse. Porthilly oyster -
0:07:10 > 0:07:11I'm going to make an oyster butter
0:07:11 > 0:07:13and then I'm going to turn that into an emulsion.
0:07:13 > 0:07:15And then here we have some fresh scallops.
0:07:15 > 0:07:17So I'm going to take the scallops out,
0:07:17 > 0:07:19I'm going to dehydrate the scallop roe,
0:07:19 > 0:07:22salt it, turn it into a powder... Yeah. ..and then pan fry the scallop
0:07:22 > 0:07:23in the scallop roe.
0:07:23 > 0:07:26And then with the remainder of the shellfish I'm going to make...
0:07:26 > 0:07:30inspired from pickled cockles behind the bar at a pub
0:07:30 > 0:07:32or down at the seaside. Yeah, yeah. OK?
0:07:32 > 0:07:34I'm going to use some champagne vinegar.
0:07:34 > 0:07:36A fantastic box of ingredients, Simon,
0:07:36 > 0:07:38there's a lot going on there - what do you think? Yeah.
0:07:38 > 0:07:40I love the way you cook the scallops, by the way,
0:07:40 > 0:07:41with the season of the roe.
0:07:41 > 0:07:44It's one of my favourites so, yeah, looking forward to that.
0:07:44 > 0:07:46So, guys, what do you think?
0:07:46 > 0:07:49That's a really big box there and, yeah,
0:07:49 > 0:07:52it's going to be great to see you running around, Chef.
0:07:52 > 0:07:54Again. Again!
0:07:56 > 0:07:58What do you think about him using a mousse instead of potato
0:07:58 > 0:08:00in a fishcake? It's risky.
0:08:00 > 0:08:02He obviously thinks he's onto something,
0:08:02 > 0:08:03so let's see what happens.
0:08:03 > 0:08:06I'm hoping it's going to be something unique and different.
0:08:09 > 0:08:10With cooking under way,
0:08:10 > 0:08:14attention turns to the chefs' chosen main ingredients.
0:08:14 > 0:08:15So, what are you doing, then, Jude?
0:08:15 > 0:08:19I'm doing lobster three different ways.
0:08:19 > 0:08:21What you doing, your dish?
0:08:21 > 0:08:22I'm doing a pickled mackerel. Yeah.
0:08:22 > 0:08:24I'm doing fish and chips with mackerel.
0:08:24 > 0:08:26And then I'm doing an Oriental mackerel
0:08:26 > 0:08:29and then I'm doing like a lighter version of a mackerel dish, a nage.
0:08:29 > 0:08:32And yourself, how are you doing your mackerel?
0:08:32 > 0:08:33I'm just pan-frying it.
0:08:36 > 0:08:41Last year, Josh's fish course scored a respectable seven points.
0:08:41 > 0:08:44His fish dish this time is made up of six elements
0:08:44 > 0:08:47and includes an original take on bolognese.
0:08:47 > 0:08:50You do have a lot of ingredients. Are you worried about any of them?
0:08:50 > 0:08:53Yeah, I'm worried about all of them. I've got to get them all perfect.
0:08:53 > 0:08:56You've got to get it right, you know? Yeah.
0:08:56 > 0:08:58Josh prepares his twist on a bolognese sauce
0:08:58 > 0:09:03by blending sardines to replicate the texture of ground beef.
0:09:03 > 0:09:05He moves on to the pickled vegetables
0:09:05 > 0:09:07which will accompany the shellfish.
0:09:07 > 0:09:08I've really got to push on.
0:09:08 > 0:09:12I might be in the lead but, you know, it's only by one point
0:09:12 > 0:09:14and I've got loads and loads and loads to do.
0:09:16 > 0:09:21Jude is just one point behind Josh and is desperate to get a high score
0:09:21 > 0:09:24with his contemporary take on a British classic.
0:09:25 > 0:09:28Josh came out and did a starter version of coronation chicken,
0:09:28 > 0:09:31his take on coronation chicken. This is mine.
0:09:31 > 0:09:34I've taken on board some of the criticism
0:09:34 > 0:09:38of not enough curry flavour from the judges.
0:09:38 > 0:09:42It might give me an edge on the curry wars.
0:09:42 > 0:09:44Jude starts with the lobster claw,
0:09:44 > 0:09:48which he'll deep fry in tempura batter at the last minute,
0:09:48 > 0:09:51then moves on to the tail, which he's cooking sous-vide
0:09:51 > 0:09:53with a butter emulsion.
0:09:53 > 0:09:56He'll use the remaining flesh for the lobster quinoa.
0:09:56 > 0:10:00True to form, Chris is attempting an ambitious dish.
0:10:00 > 0:10:02Mackerel is the star ingredient.
0:10:02 > 0:10:04He starts by preparing the fillets
0:10:04 > 0:10:08which will make up the four complex elements of his fish course.
0:10:08 > 0:10:09Everybody's really concentrating today.
0:10:09 > 0:10:12I think the scores were a little bit low yesterday, especially mine.
0:10:12 > 0:10:15One piece of mackerel will be battered and deep-fried -
0:10:15 > 0:10:17a risky decision
0:10:17 > 0:10:20because an oily fish can easily result in soggy batter.
0:10:22 > 0:10:24My first job was working in a fish and chip shop.
0:10:24 > 0:10:25Yeah? So was mine, actually. Yeah?
0:10:25 > 0:10:28JUDE: My parents had a fish and chip shop once upon a time.
0:10:28 > 0:10:30I can still remember the smell. JOSH: Did they? JUDE: Yeah.
0:10:30 > 0:10:32JOSH: Yeah, you come home stinking.
0:10:32 > 0:10:34Well, hopefully with my fish and chips,
0:10:34 > 0:10:36you won't all go home smelling tonight. No.
0:10:36 > 0:10:40Next is the escabeche used for poaching the mackerel,
0:10:40 > 0:10:43made by sauteing peppers and onions with aromats
0:10:43 > 0:10:46before adding vinegar and orange juice.
0:10:47 > 0:10:50Chris, how you doing? Very well, yeah. I'm on time, I'm doing well.
0:10:50 > 0:10:53What have you got here? I've got my mackerel escabeche here.
0:10:53 > 0:10:54So popped the fish in,
0:10:54 > 0:10:56so I'm just going to let the fish pickle in the liquid.
0:10:56 > 0:10:58Yep. So you'll find there's some white wine,
0:10:58 > 0:11:01some peppers, onions, saffron. OK. Like a modern...
0:11:01 > 0:11:04And orange juice as well, did you say? Orange juice, yeah. Brilliant.
0:11:04 > 0:11:06Using that as the vinegar to help pickle the fish.
0:11:06 > 0:11:09Well, you look under control and that was great,
0:11:09 > 0:11:11so very much looking forward to trying it.
0:11:11 > 0:11:12So good luck. Thank you.
0:11:14 > 0:11:16Josh is also cooking mackerel fillets
0:11:16 > 0:11:18which he'll pan-fry at the last minute.
0:11:18 > 0:11:22He moves on to the hake fishcake which he's binding with a mousse
0:11:22 > 0:11:26of hake and egg white instead of the usual potato.
0:11:26 > 0:11:28This dish is really important to me.
0:11:28 > 0:11:30It's been inspired by the RNLI and the volunteers
0:11:30 > 0:11:34and all their time they give up. It's a worthwhile charity, isn't it?
0:11:37 > 0:11:39Josh travelled to Poole in Dorset
0:11:39 > 0:11:43to meet the RNLI volunteers who've inspired his dish.
0:11:45 > 0:11:47So, first time I've been out on a lifeboat
0:11:47 > 0:11:49and apparently if someone gives a mayday,
0:11:49 > 0:11:52you've got to go and rescue them. So we'll see what happens.
0:11:52 > 0:11:55Josh has joined a regular training session.
0:11:56 > 0:11:58Man overboard.
0:11:58 > 0:12:01OK, commence the exercise, please. Man overboard, man overboard.
0:12:02 > 0:12:05So you release that.
0:12:05 > 0:12:09The lifeboat crew members respond to call-outs 24 hours a day,
0:12:09 > 0:12:11365 days a year.
0:12:11 > 0:12:13Man overboard recovered.
0:12:14 > 0:12:17Up you go, just keep squeezing the power on. That's amazing.
0:12:17 > 0:12:19Need to do it more often.
0:12:19 > 0:12:21Less cooking.
0:12:22 > 0:12:24Josh is in esteemed company.
0:12:24 > 0:12:27Many of the volunteers have been honoured by the Queen,
0:12:27 > 0:12:29including Steven Davis,
0:12:29 > 0:12:33a veteran of the Horton and Port Eynon Lifeboat Station in Swansea.
0:12:35 > 0:12:37This year on the year honours
0:12:37 > 0:12:41I received an MBE from the Queen which I picked up in April... Wow.
0:12:41 > 0:12:44..which was exciting, very humbling.
0:12:44 > 0:12:47Because we just do the job, we get out there, we enjoy it.
0:12:47 > 0:12:48That's amazing.
0:12:48 > 0:12:52Damien Bolton and Nicola Bradbury were also honoured by the RNLI
0:12:52 > 0:12:56for their part in a dangerous rescue close to Port Isaac in Cornwall.
0:12:56 > 0:13:02I was awarded the Bronze Medal for Gallantry for bravery at sea
0:13:02 > 0:13:05and Damien was awarded the Silver Medal... Yeah.
0:13:05 > 0:13:07..for a report of a father and son in the water.
0:13:07 > 0:13:09It was intense.
0:13:09 > 0:13:14You know, the situation we were in was very exposed and...
0:13:14 > 0:13:15risky but, you know...
0:13:16 > 0:13:19..these guys did a great job that day.
0:13:19 > 0:13:22As a small thank you for their extraordinary endeavours,
0:13:22 > 0:13:25Josh has prepared a sample of his fish course
0:13:25 > 0:13:27for the crew members to enjoy.
0:13:27 > 0:13:29This is a take on pickled cockles
0:13:29 > 0:13:32but we've also razor clams, cockles and mussels in here.
0:13:32 > 0:13:34Very crunchy vegetables. Yeah.
0:13:34 > 0:13:37The juice it's in is really making it for me.
0:13:37 > 0:13:39Nice and subtle. Yeah, yeah.
0:13:39 > 0:13:41Do you think it'll be good enough? Winner. Yeah?
0:13:41 > 0:13:43Yeah, absolutely. Definitely.
0:13:50 > 0:13:53As veteran Lisa has a shellfish allergy,
0:13:53 > 0:13:56Simon checks on Josh's progress.
0:13:56 > 0:13:59How are you doing, then? Yeah, not bad.
0:13:59 > 0:14:01How's your sardine bolognese? I'm very intrigued by that.
0:14:01 > 0:14:03Sardine bolognese is here. Oh, here we are.
0:14:03 > 0:14:05So it's ground-down sardines.
0:14:05 > 0:14:08There's a spoon there if you want to try. Oh, wow. Yeah.
0:14:08 > 0:14:10It does look like bolognese.
0:14:10 > 0:14:13It actually gets a bit richer and more indulgent as it goes down.
0:14:13 > 0:14:16That's intense. Yeah. Not too intense.
0:14:16 > 0:14:17Just going to give a little bit...
0:14:17 > 0:14:20Sort of almost takes on a beef mince flavour, so... Yeah, yeah.
0:14:20 > 0:14:24A little fish element to it. That's really, really good.
0:14:24 > 0:14:26Where has the inspiration for that come from?
0:14:26 > 0:14:28Er, squid bolognese, really. Oh, right, OK. Yeah.
0:14:28 > 0:14:31A squid bolognese with just some handmade pasta.
0:14:31 > 0:14:34Sounds really, really great. You have the most on this time.
0:14:34 > 0:14:37Yeah. You OK, yeah? Yeah, I think I'll be all right.
0:14:37 > 0:14:40Jude is working on an original fusion of Indian
0:14:40 > 0:14:44and East Asian flavours to accompany his lobster.
0:14:44 > 0:14:48He marinades diced mango in a vanilla and lime syrup,
0:14:48 > 0:14:52then makes the foam with ginger and yuzu, an Asian citrus fruit.
0:14:52 > 0:14:56Next, he adds curry spices to his mayonnaise.
0:14:56 > 0:14:59Jude. Hello, Chef. How's it going? Yeah, good, thank you.
0:14:59 > 0:15:01Yeah? Good, good. All under control? Yep, under control.
0:15:01 > 0:15:05Well, last time I was under control I forgot something.
0:15:05 > 0:15:07Your curry element on this dish.
0:15:07 > 0:15:09The curry element is the mayonnaise...
0:15:09 > 0:15:11Here we go, I've got a spoon, if you'd like to try.
0:15:11 > 0:15:14Hopefully it might be a little bit pokier. I'm just interested. Yeah.
0:15:16 > 0:15:17OK.
0:15:18 > 0:15:21And how are you going to combine all these ingredients?
0:15:21 > 0:15:23The yuzu will cut through it.
0:15:23 > 0:15:25I've got the richness of the lobster stock in there as well,
0:15:25 > 0:15:29the underlying flavour of lobster, and hopefully I can pull it all off.
0:15:29 > 0:15:31Yeah. Seems like you've got a lot more content in this
0:15:31 > 0:15:33than you did in your starter.
0:15:33 > 0:15:35Yeah, the starter was definitely a lot simpler.
0:15:35 > 0:15:38Went on a holiday for your starter, didn't you?
0:15:38 > 0:15:40Well... You're back in town now. Yeah, I'm back in town.
0:15:40 > 0:15:43I thought it would be nice to ease my way in there.
0:15:43 > 0:15:45That was a foolish move. Well, I wish you luck.
0:15:45 > 0:15:47Thank you, Chef. Looks like you're doing a good job
0:15:47 > 0:15:49and I look forward to trying it. Thank you.
0:15:49 > 0:15:53Jude's curry mayonnaise had a slightly stronger flavour
0:15:53 > 0:15:57than Josh's but I'm still worried about how he will incorporate that
0:15:57 > 0:15:59into the dish.
0:15:59 > 0:16:04Chris is working on a nage, a light soup he's flavouring with fennel,
0:16:04 > 0:16:06carrot, chives and dill.
0:16:06 > 0:16:09Yes, I'm going to literally just poach the fish in a nage
0:16:09 > 0:16:12with some little summer vegetables and then some queen scallops.
0:16:12 > 0:16:15He then moves on to preparing his tartare sauce.
0:16:16 > 0:16:20Josh, meanwhile, is seasoning the scallops with the roe.
0:16:20 > 0:16:24First they're dehydrated, then ground to a fine powder
0:16:24 > 0:16:27which is dusted onto the scallops before cooking.
0:16:27 > 0:16:28Josh's dishes are really complicated.
0:16:28 > 0:16:32I think he's taken over from mine on the first course.
0:16:32 > 0:16:34Chris is first to serve his fish dish,
0:16:34 > 0:16:37which represents the evolution of cooking techniques
0:16:37 > 0:16:38during the Queen's reign.
0:16:39 > 0:16:42It'll be served in a seaside presentation.
0:16:42 > 0:16:45First, he puts his tartare sauce into a mini bucket.
0:16:47 > 0:16:50Next, he pan-fries mackerel in sesame oil
0:16:50 > 0:16:53and seasons vegetables with soy and lime juice.
0:16:53 > 0:16:57He adds to a serving bowl and tops with micro coriander.
0:16:57 > 0:17:00Next, mackerel fish and chips,
0:17:00 > 0:17:03served in traditional paper and a basket.
0:17:03 > 0:17:07Then the samphire and mackerel nage,
0:17:07 > 0:17:11followed by mackerel escabeche served in a sardine tin.
0:17:11 > 0:17:14Could one of you give me a hand to take it to the pass, please?
0:17:14 > 0:17:16JUDE: Yeah, sure. JOSH: Yeah.
0:17:16 > 0:17:19Wow. Reminds you of the seaside. It certainly does.
0:17:19 > 0:17:21We are at the seaside.
0:17:21 > 0:17:23I was thinking it was going to be a simpler offering on this occasion.
0:17:23 > 0:17:25What do you think, boys? JUDE: It looks great.
0:17:25 > 0:17:28JOSH: Looks amazing. OK, well, I think we should go and taste it.
0:17:28 > 0:17:29SIMON: Yup, let's go.
0:17:33 > 0:17:36Does it speak to you, Swimming Through The Paths Of Time,
0:17:36 > 0:17:39or does it feel a bit more kind of British seaside?
0:17:39 > 0:17:42It does feel a little bit more British seaside.
0:17:42 > 0:17:45Are you happy with the balance of the flavours in the escabeche?
0:17:45 > 0:17:48In my opinion, it works really well with the saffron and the Tabasco,
0:17:48 > 0:17:51so it's just a little bit of a kick at the end of it.
0:17:51 > 0:17:54JOSH: As an escabeche, it needs to have slight more acidity.
0:17:54 > 0:17:56Are you happy with the crispness of the batter?
0:17:56 > 0:17:59Yeah, I think it did crispen up really well
0:17:59 > 0:18:01and got a little crunch to it, which was the effect I was after.
0:18:02 > 0:18:05It could be definitely a little bit crisper for me
0:18:05 > 0:18:07but it's good, it tastes good, doesn't it? Yep.
0:18:07 > 0:18:10SIMON: Do you think you've got the balance of the soy sauce correct?
0:18:10 > 0:18:12Just put a little bit of soy sauce in the mackerel to give it the glaze
0:18:12 > 0:18:15so when you eat it together, I didn't want to overpower
0:18:15 > 0:18:17the soy sauce, and I think it works quite well. Sure.
0:18:17 > 0:18:20A touch too much soy, I reckon. Yep.
0:18:20 > 0:18:25Do you think you've got enough nage in there to call it a nage?
0:18:25 > 0:18:27Yeah, I mean, there's a little bit in the bottom,
0:18:27 > 0:18:28in the bottom of the shell.
0:18:31 > 0:18:33He said he was going to do less,
0:18:33 > 0:18:35it looks like he's done more and I think he's almost pulled it off.
0:18:35 > 0:18:37I think so.
0:18:37 > 0:18:40If you were to score your own dish, what would it be?
0:18:40 > 0:18:42I'm really happy with this dish. I think, you know...
0:18:42 > 0:18:43Eight?
0:18:48 > 0:18:52Jude is next to plate up his spin on a coronation chicken,
0:18:52 > 0:18:57using lobster to showcase British seafood.
0:18:57 > 0:18:58How are you doing, Chris? Thanks.
0:18:58 > 0:19:00Brilliant. Yeah, that went much better.
0:19:00 > 0:19:02That was much better today. Obviously you can't tell
0:19:02 > 0:19:05with the veteran chefs, but I think they enjoyed it.
0:19:05 > 0:19:07I thought it was an excellent dish. Really good.
0:19:07 > 0:19:09JOSH: It was lovely. Do you need any help at all or...?
0:19:09 > 0:19:11No, I'm OK at the moment.
0:19:12 > 0:19:14Jude starts by adding mango puree
0:19:14 > 0:19:17and curry mayonnaise to a serving plate,
0:19:17 > 0:19:20then lobster and quinoa salad goes into a mould,
0:19:20 > 0:19:22followed by marinated mango.
0:19:24 > 0:19:26Next, the butter-poached lobster tail,
0:19:26 > 0:19:29tempura lobster claw
0:19:29 > 0:19:31and a samphire garnish.
0:19:31 > 0:19:33So, is this your lobster foam?
0:19:33 > 0:19:34It is, mate. How's it looking?
0:19:34 > 0:19:37It's looking all right. It's foamed up nicely.
0:19:37 > 0:19:40Ginger yuzu foam goes on to the lobster tail.
0:19:40 > 0:19:44Finally, purple butterfly sorrel and coriander cress.
0:19:47 > 0:19:49Wow, very vibrant colours.
0:19:49 > 0:19:51Nice, more like Brazil on the beach, isn't it?
0:19:51 > 0:19:53THEY LAUGH Yeah.
0:19:53 > 0:19:54So what's the name of your dish?
0:19:54 > 0:19:56It's called Britannia Rules The Waves.
0:19:56 > 0:19:59Boys, what do you think of the dish? JOSH: It looks great. Very pretty.
0:19:59 > 0:20:01Lovely colours. CHRIS: Yeah, colours are amazing.
0:20:01 > 0:20:04Let's go and taste it. Definitely. Thank you.
0:20:10 > 0:20:13So the curry flavour, do you think it's strong enough
0:20:13 > 0:20:14to penetrate through the dish?
0:20:14 > 0:20:17I think it's got the hint of, you know,
0:20:17 > 0:20:21the spices that I want so it didn't overpower the lobster too much.
0:20:23 > 0:20:25It hasn't got a massive curry taste.
0:20:25 > 0:20:28It could do with a touch more. Yeah, I know. Yeah.
0:20:28 > 0:20:30SIMON: Happy with the cooking of the lobster?
0:20:30 > 0:20:33Looking at the lobster, I think it could've been maybe a touch more.
0:20:35 > 0:20:37I can't really get the buttery flavour.
0:20:37 > 0:20:39Well, you know, cos you've got quite a lot of the...
0:20:39 > 0:20:42everything else going on. Yeah, yeah.
0:20:42 > 0:20:44Does the samphire add to the dish?
0:20:44 > 0:20:48I wanted it to help season a little bit of the...
0:20:48 > 0:20:50of the lobster and, you know,
0:20:50 > 0:20:52and the taste of the sea.
0:20:53 > 0:20:56JOSH: Samphire adds a nice, sort of, just a nice little bit of saltiness
0:20:56 > 0:20:59to go with all the sweetness from the mango.
0:20:59 > 0:21:04And if you were to score your own dish, what would it be?
0:21:04 > 0:21:08If I get a six for it, I'd be really chuffed.
0:21:08 > 0:21:10To get more points, what would you do differently?
0:21:10 > 0:21:13Slightly longer on the lobster tail. Yeah.
0:21:17 > 0:21:21Josh is last to plate up his contemporary seafood platter
0:21:21 > 0:21:24in honour of the volunteers at the RNLI.
0:21:25 > 0:21:28Hey, guys, how are you? You OK? Yeah, all right.
0:21:28 > 0:21:31How did it go in there? You know, there were a couple of things
0:21:31 > 0:21:33I wasn't, you know, happy about.
0:21:33 > 0:21:37But the lobster was slightly under for some bizarre reason.
0:21:37 > 0:21:38Painful. Annoying.
0:21:38 > 0:21:41Can I help, Chef, with your ten million things?
0:21:41 > 0:21:44He said he's under control. JOSH: I expect in a minute, yeah.
0:21:44 > 0:21:46Josh adds pickled clams,
0:21:46 > 0:21:49mussels and cockles to a cup with the pickling liquor
0:21:49 > 0:21:53and pan-fries scallops in the dehydrated roe seasoning,
0:21:53 > 0:21:55then cooks the mackerel.
0:21:55 > 0:21:58He adds poached oyster to the shell with oyster emulsion,
0:21:58 > 0:22:00then the hake fishcake,
0:22:00 > 0:22:03adds the sardine bolognese to a spoon
0:22:03 > 0:22:05and tops with pan-fried mackerel.
0:22:05 > 0:22:07Have you got your checklist?
0:22:09 > 0:22:11THEY LAUGH Right, shall we go?
0:22:12 > 0:22:15Lovely. Seafood platter, seafood platter for one.
0:22:17 > 0:22:19I love your spoons. Little anchor spoons.
0:22:19 > 0:22:22Little anchor in there. Blacksmith hated me for that.
0:22:22 > 0:22:24What do you think, Chris? CHRIS: Yeah, it's very impressive.
0:22:24 > 0:22:27Love the plate. Lots of, you know, all the elements are there.
0:22:27 > 0:22:30Can't wait to taste it. Right, let's go and try.
0:22:30 > 0:22:34SIMON: Shall I take this one? Yep. OK. JUDE: Well done, Chef.
0:22:34 > 0:22:37SIMON: Where do we start? With the oyster at the top? Yeah.
0:22:42 > 0:22:44You happy with the cooking of that?
0:22:44 > 0:22:46I just wanted to warm it up. I didn't want to overcook it.
0:22:46 > 0:22:48I just wanted it to be just warm.
0:22:49 > 0:22:52The oyster's just poached, isn't it? It's poached perfectly.
0:22:52 > 0:22:53Just poached.
0:22:55 > 0:22:57The hake fishcake is... Without any potato.
0:22:57 > 0:23:00Actually, I don't think it needs potato, does it?
0:23:00 > 0:23:01I mean, there's that creamy mousse inside it.
0:23:04 > 0:23:07SIMON: Do you think the roe gives it enough... Yeah. ..seasoning?
0:23:07 > 0:23:09I think it could just do with one,
0:23:09 > 0:23:11literally one flake of salt on top, for me.
0:23:11 > 0:23:15The scallop roe seasoning on the scallop is really delicious.
0:23:15 > 0:23:18It really underlines that scallop flavour, doesn't it? Definitely.
0:23:19 > 0:23:22Are you happy with the consistency of the bolognese?
0:23:22 > 0:23:24Yeah, I'm happy with the consistency.
0:23:24 > 0:23:26It's got a nice richness and I just want that to kind of go
0:23:26 > 0:23:29with the mackerel as almost, as like a seasoning, you know? Mm-hm.
0:23:31 > 0:23:32JUDE: It's nice. I like it. Yeah.
0:23:32 > 0:23:35But I don't know if it's going to be everybody's cup of tea.
0:23:35 > 0:23:37And overall, if you were to score your own dish...
0:23:37 > 0:23:41I'd like to think I could get a seven or an eight for this one.
0:23:42 > 0:23:45There are some perfect elements. With just a couple of little tweaks,
0:23:45 > 0:23:48you know, this could possibly be a ten.
0:23:49 > 0:23:51Afraid so.
0:23:55 > 0:23:58You all right? Hey, mate, you all right? Yeah, good.
0:23:58 > 0:24:00CHRIS: How did it go in there? It's hard to tell, isn't it?
0:24:00 > 0:24:03JUDE: I thought it was a really good dish. I enjoyed it.
0:24:03 > 0:24:05CHRIS: It definitely hit the brief, I think.
0:24:05 > 0:24:06JUDE: How about you, Chris?
0:24:06 > 0:24:08CHRIS: I feel my dish went really well.
0:24:08 > 0:24:11Hopefully I'm going to claw back some points to catch you two up
0:24:11 > 0:24:13and hopefully, you know, be on par by the end of today. Yeah.
0:24:13 > 0:24:17With a few tweaks, it could be banquet worthy.
0:24:17 > 0:24:20Absolutely. There are some high-quality ingredients there.
0:24:20 > 0:24:22I had high hopes for this dish.
0:24:22 > 0:24:24In practice it went perfectly,
0:24:24 > 0:24:28and it didn't go as perfectly as I'd like, so who knows?
0:24:28 > 0:24:30It's up to them, isn't it, you know?
0:24:39 > 0:24:42Hello, Chefs. How are you all feeling?
0:24:42 > 0:24:43OK.
0:24:43 > 0:24:47OK, so, Chris, we're going to start with you.
0:24:47 > 0:24:48Swimming Through The Paths Of Time.
0:24:50 > 0:24:52The dish was a big improvement on your starter.
0:24:54 > 0:24:56The pickled mackerel was delicious.
0:24:56 > 0:24:59Good crunch from the peppers in there
0:24:59 > 0:25:02and the orange and the saffron really came through.
0:25:02 > 0:25:05And the deep-fried mackerel was not overdone.
0:25:07 > 0:25:08However...
0:25:09 > 0:25:12..the batter was a bit soggy and then frying an oily fish
0:25:12 > 0:25:15will make the batter go soggy quite quickly.
0:25:15 > 0:25:19The Oriental part of the dish felt like the soy sauce overpowered.
0:25:20 > 0:25:23And the presentation needed a bit of explaining.
0:25:23 > 0:25:27To me, it said seaside rather than swimming through the paths of time.
0:25:30 > 0:25:33Jude, for your dish, Britannia Rules The Waves...
0:25:35 > 0:25:36Presentation-wise,
0:25:36 > 0:25:39it was very colourful but didn't say anything about Britain.
0:25:41 > 0:25:43The star of the show was the lobster.
0:25:43 > 0:25:45Simon thought it was undercooked.
0:25:47 > 0:25:50There wasn't enough curry flavour to tell me
0:25:50 > 0:25:54that it was a reinvention of coronation chicken
0:25:54 > 0:25:55and the mayonnaise had split.
0:25:57 > 0:25:58But...
0:26:00 > 0:26:01..it was really tasty.
0:26:03 > 0:26:06Putting all those components together was very clever
0:26:06 > 0:26:09and the mixture was really good.
0:26:09 > 0:26:13Josh, for your dish,
0:26:13 > 0:26:15For Services To Maritime Safety...
0:26:16 > 0:26:18..it was bang on the brief.
0:26:19 > 0:26:23The mackerel and the sardine bolognese was amazing.
0:26:23 > 0:26:25Simon said the pickled cockles,
0:26:25 > 0:26:28the clams and the mussels were outstanding.
0:26:28 > 0:26:29Perfectly balanced.
0:26:31 > 0:26:33But...
0:26:33 > 0:26:37the texture of the fishcake was a bit grainy and split,
0:26:37 > 0:26:41so therefore I think that you would be better using potato in there,
0:26:41 > 0:26:45and also it would give it substance and a carbohydrate. Yeah.
0:26:47 > 0:26:48Now for the scores.
0:26:49 > 0:26:51OK, Chris.
0:26:51 > 0:26:53I'm going to give you the score of...
0:26:56 > 0:26:58..seven.
0:27:00 > 0:27:04Jude, I'm going to give you the score of...
0:27:07 > 0:27:08..six.
0:27:10 > 0:27:11Josh.
0:27:13 > 0:27:15I'm going to give you the score of...
0:27:18 > 0:27:21..nine. Oh, thank you.
0:27:23 > 0:27:25This dish has massive potential
0:27:25 > 0:27:28and I think with those few tweaks on there... Yeah.
0:27:28 > 0:27:31..you can etch back on that perfect score, which is a ten.
0:27:31 > 0:27:33OK, thank you.
0:27:33 > 0:27:34Well done, chefs.
0:27:34 > 0:27:38Tomorrow I want to see Chris and Jude close that gap on Josh, yeah?
0:27:38 > 0:27:40And I look forward to seeing you tomorrow for the main course.
0:27:40 > 0:27:43Thank you very much. Cheers.
0:27:43 > 0:27:46Well done, mate. Thank you. Well done. JUDE: Well done, mate.
0:27:46 > 0:27:49Great. Well done. I know, good.
0:27:49 > 0:27:51Got a nine so nearly a ten. JOSH: Yeah.
0:27:51 > 0:27:53A bit of a twist and you'll be there.
0:27:53 > 0:27:56JUDE: Well done, it's a good dish. Great dish. Thank you.
0:27:56 > 0:27:59With two courses down, Josh holds his lead,
0:27:59 > 0:28:03with Jude and Chris trailing four points behind in joint second place.
0:28:05 > 0:28:08I am ahead, four points, but it only takes one trip-up on one course
0:28:08 > 0:28:11and, you know, it's like snakes and ladders,
0:28:11 > 0:28:12you'll be going straight back down.
0:28:12 > 0:28:15I'm not where I wanted to be after two courses
0:28:15 > 0:28:19so tomorrow, I'm really going to go out there, I'm going to nail it
0:28:19 > 0:28:20and get some points.
0:28:20 > 0:28:24I like to call it joint second rather than joint last.
0:28:24 > 0:28:26So, you know, hopefully...
0:28:26 > 0:28:28I got two more points on my fish dish.
0:28:28 > 0:28:31If I can get two more on meat dish, hopefully I can catch Josh up...
0:28:31 > 0:28:33and overtake Jude.
0:29:00 > 0:29:02A garden takes time to perfect.
0:29:02 > 0:29:05It needs patience to get just right.
0:29:05 > 0:29:09It's a real labour of love.
0:29:09 > 0:29:12That's why we're giving you extra tips...
0:29:12 > 0:29:14There are some really, really easy solutions.
0:29:14 > 0:29:18..and extra time to get it perfect.
0:29:18 > 0:29:20Sounds good to me.