0:00:03 > 0:00:06It's day two on Great British Menu.
0:00:06 > 0:00:09Three of the South West's most elite chefs,
0:00:09 > 0:00:13Andre Garrett, John Hooker and Paul Ainsworth,
0:00:13 > 0:00:17are battling for the chance to cook at the People's Banquet.
0:00:17 > 0:00:21Former champion Michael Caines is scoring their efforts day by day
0:00:21 > 0:00:26and for the starter, he gave Paul a stunning nine out of ten
0:00:26 > 0:00:30with John picking up seven points and a disappointed Andre just six.
0:00:30 > 0:00:33I need to cook the best I can. I came here to be there at the end.
0:00:33 > 0:00:37But the chef with the lowest total score on Thursday will be out.
0:00:37 > 0:00:42Only two can face the judges on Friday, so they have to deliver.
0:00:42 > 0:00:44It's so important to hit the ground running today.
0:00:44 > 0:00:46It's my complete and utter drive to catch up now.
0:00:46 > 0:00:49Today it's the fish course
0:00:49 > 0:00:52- and the chefs are on a mission to outdo each other.- Oooh!
0:00:52 > 0:00:54You're trying to unnerve me, Mr Garrett, are you?
0:00:54 > 0:00:57It's going to be a great course, highly competitive
0:00:57 > 0:00:58and very, very close.
0:00:58 > 0:01:01Looks like we've got a bit of work on, John. Topple the master.
0:01:14 > 0:01:17This year, our winning chefs have the honour of inviting
0:01:17 > 0:01:23their local food heroes to a magnificent street party, the People's Banquet.
0:01:23 > 0:01:27But to earn those invites, the chefs must come up with delicious sharing dishes,
0:01:27 > 0:01:30spectacular platters to tuck into together,
0:01:30 > 0:01:32to help get guests talking.
0:01:32 > 0:01:35I'm going to have another one, if you don't mind.
0:01:35 > 0:01:39It's a tough call and this week's veteran, Michael Caines,
0:01:39 > 0:01:43fought for the South West title twice, so he knows exactly what he's looking for.
0:01:44 > 0:01:47The South West is just absolutely a wonderful larder for seafood
0:01:47 > 0:01:50so I'm expecting these guys to really champion that.
0:01:55 > 0:01:59First out of the blocks today is Paul Ainsworth,
0:01:59 > 0:02:03who settles for nothing but the best on the menu at his restaurant in Padstow.
0:02:03 > 0:02:07After impressing Michael with his starter, he's currently
0:02:07 > 0:02:10topping the leaderboard but knows he can't rest on his laurels.
0:02:10 > 0:02:14I may be ahead on the first course but there are still three more to go
0:02:14 > 0:02:18and I could potentially throw it away on the next three courses.
0:02:18 > 0:02:21- Good day, Paul.- Morning. - What dish are you going to be doing?
0:02:21 > 0:02:22Just a fisherman's platter.
0:02:22 > 0:02:25Sea bass, I'm keeping it really, really simple,
0:02:25 > 0:02:27so I'm just going to bake that in newspaper.
0:02:27 > 0:02:30- Of course, some oysters.- Oysters. - And a little bit of sardine.
0:02:30 > 0:02:32Trying to keep everything that I've got
0:02:32 > 0:02:35down there on the doorstep and make the most of it.
0:02:35 > 0:02:38Listen, you've got your neck in front at the moment.
0:02:38 > 0:02:42Keep the pressure up because these guys are going to be wanting to claw back some marks.
0:02:42 > 0:02:45It may have a simple title but there's a lot in this dish,
0:02:45 > 0:02:49which Paul plans to lay out to share on a Cornish rock.
0:02:49 > 0:02:51He's cooking some interesting ingredients
0:02:51 > 0:02:55with some wonderful textures as well, but I'll have to see
0:02:55 > 0:02:58how he marries all those flavours together to make that work.
0:02:58 > 0:03:00Check on. Four covers!
0:03:00 > 0:03:04Next up is John Hooker, determined to win
0:03:04 > 0:03:07after being narrowly beaten into second place last year.
0:03:07 > 0:03:12He's a big, bold character and likes his flavours that way too.
0:03:12 > 0:03:14He came second in the starter with seven points
0:03:14 > 0:03:16for his slow roast pork belly.
0:03:16 > 0:03:19He's fixed his sights on a higher score for his fish dish.
0:03:19 > 0:03:22I'm one point ahead of Andre. I need to hang onto some lead
0:03:22 > 0:03:24and not let the boys get too far ahead of me.
0:03:24 > 0:03:27I had a strong starter, so onwards and upwards.
0:03:29 > 0:03:32What dish are you doing today?
0:03:32 > 0:03:36Cured sea bass with crab cakes and a tomato jelly.
0:03:36 > 0:03:39The sauce, I'm doing parsley and crab mayonnaise with it as well.
0:03:39 > 0:03:42How do you think this dish is going to get people interacting?
0:03:42 > 0:03:44I've gone a different angle with the cured element.
0:03:44 > 0:03:49It's not something people have had a lot of and that's the thing, saying, "I've never had this before",
0:03:49 > 0:03:51and then with the crab, eating it with the texture and the crunch.
0:03:51 > 0:03:54- I think it'll inspire people. - Feeling quite confident today?
0:03:54 > 0:03:56Yeah, I am.
0:03:56 > 0:04:01After yesterday, Mr Number One over here, game's on today
0:04:01 > 0:04:03and we've got to cook some good fish courses.
0:04:04 > 0:04:08John's putting his faith in a few strong, distinct flavours
0:04:08 > 0:04:12and textures, presented simply and without theatre.
0:04:12 > 0:04:17It's a radical strategy to capture the lead, so is Michael impressed?
0:04:17 > 0:04:20John's box of ingredients is actually quite simple.
0:04:20 > 0:04:22I was slightly underwhelmed by it.
0:04:22 > 0:04:25He's asking a lot of some very humble ingredients.
0:04:25 > 0:04:28I think perhaps I was expecting a little bit more from him.
0:04:28 > 0:04:33Main course away, one veg, one pork du jour.
0:04:33 > 0:04:36The final chef today is the quietly determined Andre Garrett.
0:04:36 > 0:04:39As the only Michelin-starred competitor in this heat,
0:04:39 > 0:04:41he's the favourite
0:04:41 > 0:04:46but his Wiltshire pig cheek only earned him six points in the starter.
0:04:46 > 0:04:51I've taken a little bit of a knock. I'm a bit disappointed, but I need to focus on what I'm doing.
0:04:51 > 0:04:54I need to bring up a good dish and get my points back up.
0:04:54 > 0:04:57It's vitally important and I'm determined to do that.
0:04:59 > 0:05:03So, the name of this dish is "mackerel caviar"
0:05:03 > 0:05:06with seashore herbs and shellfish.
0:05:06 > 0:05:08My mackerel is done in two stages.
0:05:08 > 0:05:12I'm doing a brandade and a tartare and I'm cooking tapioca in squid ink.
0:05:12 > 0:05:14That will give me what I fake caviar.
0:05:14 > 0:05:17- OK.- It'll give that idea. - How is this going to be served?
0:05:17 > 0:05:20It's important we get this wonderful platter of seafood out there
0:05:20 > 0:05:24- for them to get involved. - It's been a big thought for me.
0:05:24 > 0:05:27What I want to do is recreate a seashore with the shellfish.
0:05:27 > 0:05:29That will go down the centre of the table.
0:05:29 > 0:05:32Then the caviar I want to share between two people.
0:05:32 > 0:05:35You've got conversation between two and something in the middle.
0:05:35 > 0:05:40- Obviously, a little bit behind. - I hope I can pull it out of the bag.
0:05:40 > 0:05:42All the best.
0:05:42 > 0:05:46So, Andre's captured the spirit of sharing but is his inclusion
0:05:46 > 0:05:49of cheffy elements like his tartare of raw cured mackerel
0:05:49 > 0:05:51a risky tactic?
0:05:51 > 0:05:53There's a few pitfalls there for Andre.
0:05:53 > 0:05:55He's got a lot to present and do.
0:05:55 > 0:06:01Put that into a banquet scenario, is it too much? I wonder.
0:06:08 > 0:06:09As the cooking commences,
0:06:09 > 0:06:13Andre knows it's crucial he makes a splash with his elaborate platter.
0:06:13 > 0:06:17He must overtake at least one of his rivals
0:06:17 > 0:06:19to get in front of the judges on Friday.
0:06:19 > 0:06:21I don't want to be going home upset.
0:06:21 > 0:06:24I don't want to be going home thinking I missed out.
0:06:24 > 0:06:29Yeah, the benchmark has been set. It's there. Yeah, let's cook.
0:06:29 > 0:06:34First, Andre has a little dig to undermine Paul's confidence.
0:06:34 > 0:06:39- Paul, nine out of ten. Good start. - I'm pleased.- Unbelievable.
0:06:39 > 0:06:42As you know, it's no good getting nine out of ten
0:06:42 > 0:06:45and then scoring threes the rest of the week.
0:06:45 > 0:06:48Do you think you're up to maintaining that?
0:06:49 > 0:06:51I think so.
0:06:51 > 0:06:55All of my dishes are like platters and big, hearty eating dishes
0:06:55 > 0:06:57so I hope so.
0:06:57 > 0:07:02Looks like we got a bit of work on, John. Topple the master.
0:07:03 > 0:07:05I think you're the man to beat on this course.
0:07:05 > 0:07:08- Oh, really?- Written me off already, Paul, have you?!
0:07:08 > 0:07:10No, I haven't!
0:07:12 > 0:07:15Paul's had a wonderful starter, got some really good marks there.
0:07:15 > 0:07:18We're looking at the fish dish. He's got to keep that energy up
0:07:18 > 0:07:23and make sure he produces yet again another great dish.
0:07:23 > 0:07:24The pressure's on him now.
0:07:24 > 0:07:27In his bid to hold onto the lead, Paul is cooking
0:07:27 > 0:07:34an ambitious dish with three main elements - sea bass, sardines and oysters.
0:07:34 > 0:07:35He's even baking bread to go with it.
0:07:35 > 0:07:41But first he has the tricky job of deboning and skinning the bass.
0:07:41 > 0:07:44Desperate for points, Andre's also thinking big.
0:07:44 > 0:07:47He's preparing octopus, just one of eight types of seafood
0:07:47 > 0:07:52he plans to include in his dramatic platter.
0:07:53 > 0:07:56And John's aiming to surprise everyone.
0:07:57 > 0:08:00He's hoping that the other two will overreach themselves
0:08:00 > 0:08:04and that his clean, strong flavours of crab and bass will win the day.
0:08:04 > 0:08:07The atmosphere in there's really intense.
0:08:07 > 0:08:09They've really knuckled down on this course.
0:08:09 > 0:08:13Paul and Andre have got a lot going on, more so, I think, than John has.
0:08:15 > 0:08:17To balance his dish, John's making a tomato jelly.
0:08:17 > 0:08:21He's blending tomatoes, cucumber, fennel, chilli and herbs
0:08:21 > 0:08:23and he's feeling rattled.
0:08:24 > 0:08:26I'm pretty worried about this course.
0:08:26 > 0:08:29The boys have pulled it out of the bag and again,
0:08:29 > 0:08:30I've gone simple pimple.
0:08:30 > 0:08:33I've got to have faith in that and really pull it through
0:08:33 > 0:08:35and that's the best I can do, really.
0:08:35 > 0:08:38As he adds gelatine to vegetable essence,
0:08:38 > 0:08:41to make his jelly set, should he be questioning his strategy?
0:08:41 > 0:08:45I don't think it's an issue that John's gone for simple and fresh approach,
0:08:45 > 0:08:47the crab and the sea bass.
0:08:47 > 0:08:50I just worry about whether or not all those people
0:08:50 > 0:08:54will get the curing, and that's quite daring, really.
0:08:54 > 0:08:56A lot of people are going to see that as raw.
0:08:56 > 0:08:59John's boldly decided to escabeche his fish,
0:08:59 > 0:09:03curing it in lime juice rather than cooking it.
0:09:03 > 0:09:07I'm a little bit concerned about whether or not that escabeche
0:09:07 > 0:09:11- is going to be embraced by everybody around that table.- Yeah.
0:09:11 > 0:09:15You're quite confident that the curing of the fish is going to go down well?
0:09:15 > 0:09:19The crab's a big element as well. The mayonnaise will cut through it as well.
0:09:19 > 0:09:23- I've got to keep faith.- It's about balancing that.- Balancing it all up.
0:09:23 > 0:09:27It's a risk, but if you don't take a risk, you don't get anywhere.
0:09:27 > 0:09:30I've got faith in it. Marry all the flavours together.
0:09:30 > 0:09:32Let's hope so.
0:09:36 > 0:09:40Across the kitchen, rival Andre is mixing mackerel with potato
0:09:40 > 0:09:43to make what's called a brandade - it will form the bottom layer
0:09:43 > 0:09:47in his tins of fake caviar, but Michael's got some concerns.
0:09:47 > 0:09:50You know, interesting, the tapioca with the black squid ink.
0:09:50 > 0:09:54Do you think they're ready for that, the tapioca texture?
0:09:54 > 0:09:57Well, I'm keeping it... I don't want it sticky.
0:09:57 > 0:10:00- I want it to be like caviar.- Yeah.
0:10:00 > 0:10:02I want that whole caviar, that talking point
0:10:02 > 0:10:04and when I serve it in the caviar tin as well.
0:10:04 > 0:10:05Any other flavour coming through?
0:10:05 > 0:10:07- I'm going to keep it to myself.- OK.
0:10:07 > 0:10:11- Hear that, guys?- And... we'll see, we'll see.- Secretive.
0:10:11 > 0:10:16- Yeah, secretive. - Andre is doing fake caviar.
0:10:16 > 0:10:19It's an interesting take on it and let's see.
0:10:19 > 0:10:21Michael's looking for textbook execution.
0:10:21 > 0:10:25The chefs know that to impress, they must deliver knockout dishes
0:10:25 > 0:10:28suitable to share at a street party, and to help perfect their menus,
0:10:28 > 0:10:32they started their research close to home.
0:10:32 > 0:10:37To find inspiration for his dishes, Paul travelled down to Newlyn
0:10:37 > 0:10:42on Cornwall's south coast to meet some local food heroes.
0:10:42 > 0:10:46Fantastic. Brilliant. Thank you. I hope I do them justice.
0:10:46 > 0:10:49He's going to cook some fresh sardines for the people
0:10:49 > 0:10:51at the Fishermen's Mission, a charitable organisation
0:10:51 > 0:10:55that provides emergency and welfare support to the fishing community.
0:10:55 > 0:10:59Keith Dixon is the local superintendent.
0:10:59 > 0:11:04The canteen and the food reserve is the heartbeat of the mission in Newlyn, it really is.
0:11:04 > 0:11:08I mean, fishing is a very solitary job and when you come ashore,
0:11:08 > 0:11:10it's a place to meet,
0:11:10 > 0:11:12a place where people can be accepted for who they are
0:11:12 > 0:11:14and they can enjoy good food.
0:11:14 > 0:11:16Paul's own grandfather was a fisherman
0:11:16 > 0:11:20and served on the lifeboats, so it's an industry close to his heart
0:11:20 > 0:11:24as well as providing him with superb fresh ingredients.
0:11:24 > 0:11:29- Hi, Allie. This is Paul.- Hello. How are you?- Fine, thanks.
0:11:29 > 0:11:33- Allie is the...- Lovely to meet you. - ..kitchen manager. - You're freezing.- I know!
0:11:33 > 0:11:38Fishing's one of the most dangerous and demanding professions in the world
0:11:38 > 0:11:44and it's volunteers like Allie the cook that keep the mission going and make it so welcoming.
0:11:44 > 0:11:47I think it's a place where they can come and sit for hours,
0:11:47 > 0:11:50- whether it's a coffee that they have or a meal.- Yeah.
0:11:50 > 0:11:53There's no pressure on time and they just come and they chat.
0:11:53 > 0:11:57It's a social thing more than anything, I think.
0:11:57 > 0:11:59Paul wants to find out
0:11:59 > 0:12:03if his idea for a sardine dish would create a great sharing experience.
0:12:03 > 0:12:06- What kind of food do the fishermen like?- They're all fond of chips.
0:12:06 > 0:12:09Perhaps that's because they don't get them at home.
0:12:09 > 0:12:13No chips from Paul but plenty of fish, and the orders are piling in.
0:12:13 > 0:12:15- It's gotten really busy, hasn't it, Allie?- It certainly is.
0:12:15 > 0:12:19He's serving his sardines in person to get first-hand feedback.
0:12:19 > 0:12:21Hurry up...!
0:12:22 > 0:12:26- Yeah?- That's delicious.- Tasty.
0:12:26 > 0:12:30- I'm going to have another one, if you don't mind.- Yeah, finish it.
0:12:30 > 0:12:32I think we've eaten it all. We didn't leave much behind.
0:12:32 > 0:12:34It's a good sharing dish.
0:12:34 > 0:12:39The only thing that's missing, if it wasn't a mission, we'd have a glass of wine!
0:12:39 > 0:12:42Finally, after a busy service,
0:12:42 > 0:12:46it's time for Keith and Allie to give their verdict.
0:12:48 > 0:12:53- That's lovely. That's really, really nice.- Really very nice.- Excellent.
0:12:53 > 0:12:57Paul's been touched by what he's seen here
0:12:57 > 0:12:59and has a special request for the volunteers.
0:12:59 > 0:13:04If I do make it to the banquet, I'd like to invite you to the banquet and all the people from the mission.
0:13:04 > 0:13:06- I'd be honoured. - Thank you very much.
0:13:08 > 0:13:10I don't want a kiss, it's all right!
0:13:12 > 0:13:16Back in our kitchen, Paul's still buzzing from his visit.
0:13:16 > 0:13:18The job they do is incredible.
0:13:18 > 0:13:22It's not only getting your course there, it's that extra pressure.
0:13:22 > 0:13:25- You'd love to get these people there. - Giving something back.- Yeah.
0:13:25 > 0:13:27Taking their time out to give to others.
0:13:27 > 0:13:29Got to get past Michael first.
0:13:36 > 0:13:39Three top chefs from the South West of England are slaving away
0:13:39 > 0:13:44to make fish dishes designed to be shared at the People's Banquet.
0:13:44 > 0:13:47Paul's creating an understated fishermen's lunch of sea bass,
0:13:47 > 0:13:49sardines and oysters.
0:13:49 > 0:13:52Andre's desperate to beat him with his innovative mackerel "caviar"
0:13:52 > 0:13:54and shellfish platter.
0:13:54 > 0:13:56John's determined to outshine them both
0:13:56 > 0:13:59with his simple plate of wild bass and crab cakes.
0:13:59 > 0:14:02Michael Caines will be dishing out the scores
0:14:02 > 0:14:05once he's seen and tasted them all.
0:14:05 > 0:14:08I think both Paul and Andre
0:14:08 > 0:14:11have planned a few surprises with the presentation.
0:14:11 > 0:14:14It looks like John's just going to let it speak for itself
0:14:14 > 0:14:16with the freshness of the dish
0:14:16 > 0:14:18and I think he's relying on that to come through.
0:14:24 > 0:14:27They're flat out in the kitchen now.
0:14:27 > 0:14:32John's making his choux pastry crab cakes while Andre's opening huge numbers of clams,
0:14:32 > 0:14:35cockles, scallops and oysters for his extravagant
0:14:35 > 0:14:39shellfish sharing platter to be served with his quirky fake caviar.
0:14:41 > 0:14:44They all have their eye on the prize
0:14:44 > 0:14:47and frontrunner Paul has some surprises planned.
0:14:47 > 0:14:49He's thought long and hard
0:14:49 > 0:14:51about the look of his humble fisherman's lunch.
0:14:51 > 0:14:53Paul, what's going on here?
0:14:53 > 0:14:56I've got a newspaper from the fishermen's mission
0:14:56 > 0:14:59and it's from 1919, they dug it out of the archives for me,
0:14:59 > 0:15:01so I got it printed onto baking paper.
0:15:01 > 0:15:03- Seen this?- He's got loads of tricks, hasn't he?
0:15:03 > 0:15:08- I know. Seen that one, J? - Yeah, really under pressure(!)
0:15:08 > 0:15:12- That sounded sarcastic.- Did it? Is that what it is, is it?
0:15:12 > 0:15:14Obviously you're baking blind here.
0:15:14 > 0:15:19- The timing of that fish cooking is everything.- Is everything, yeah.
0:15:19 > 0:15:21So Paul's gambling big-time,
0:15:21 > 0:15:25combining a tricky cooking technique with clever presentation.
0:15:25 > 0:15:26Paul's got a great dish
0:15:26 > 0:15:29but it's all about the cooking of the sea bass.
0:15:29 > 0:15:33He's got to get it absolutely spot-on. Too much, it's overcooked.
0:15:33 > 0:15:35Too little, it'll be raw.
0:15:35 > 0:15:38He's brave doing it but there's a risk element there
0:15:38 > 0:15:43because you're in a new kitchen, you've got different ovens than you've practised with before.
0:15:43 > 0:15:48They're all taking chances today as they battle to get to the banquet.
0:15:48 > 0:15:52Michael's already expressed concern about John serving raw, cured fish
0:15:52 > 0:15:55but Andre's using some in his dish too.
0:15:55 > 0:15:57- Is that are you doing yours?- Yeah.
0:15:57 > 0:16:02I'm using a little rice wine vinegar. It's very, very mild, then just lime zest.
0:16:02 > 0:16:05- Yeah?- You've got the flavour of the lime but you ain't got that acid.
0:16:05 > 0:16:09- Unlike John's, perhaps. - Using any rice wine vinegar?
0:16:09 > 0:16:15No, no vinegar. Just literally juice and the acidity's going to come through the lime anyway,
0:16:15 > 0:16:17and the richness of the olive oil - simple cure.
0:16:17 > 0:16:20But could it be too simple?
0:16:20 > 0:16:23Andre's patiently building a base layer of his mackerel brandade,
0:16:23 > 0:16:27topped with parsley and fish cured his way.
0:16:27 > 0:16:28Andre, is this your tartare?
0:16:28 > 0:16:30Yes, this is my mackerel tartare.
0:16:30 > 0:16:37I didn't use any citrus acid, no lime juice, because I believe it cooks the mackerel too much.
0:16:37 > 0:16:41It's still cooking it with the vinegar to keep that marine flavour coming through it.
0:16:41 > 0:16:45The last layer will be the faux caviar.
0:16:45 > 0:16:49- This is the tapioca, it's just been washed off, yeah?- Yeah.
0:16:49 > 0:16:53- Shellfish stock, is that? - Try to keep that seaweed flavour.
0:16:53 > 0:16:56And finally, black squid ink to make it look like caviar.
0:16:58 > 0:17:05Just using your stock as a seasoning now. You've now got yourself a nice little black lipstick there.
0:17:05 > 0:17:12I now get the concept of the tartare and the brandade in the caviar dish, topped with that tapioca.
0:17:12 > 0:17:14A bit worried about the flavour, so let's see.
0:17:17 > 0:17:20Andre is plating up first, but he doesn't have much time.
0:17:20 > 0:17:23He starts by arranging his props and scallop shells
0:17:23 > 0:17:27and then lays a bed of seaweed to support the tins of caviar.
0:17:27 > 0:17:32He adds cockles and sliced scallops, and, watched closely by his rivals,
0:17:32 > 0:17:35gets the massive platter ready for the pass.
0:17:35 > 0:17:38But there's something missing.
0:17:38 > 0:17:40Oh, hang on. Something I've forgotten.
0:17:40 > 0:17:44You can't be forgetful in such a tightly fought competition.
0:17:44 > 0:17:47The oysters are crucial to his presentation.
0:17:47 > 0:17:49A little bit over time here, though.
0:17:49 > 0:17:51- A little bit.- Lot to do?- Yeah.
0:17:51 > 0:17:55You can't take him seriously with that black lipstick, can you?
0:17:55 > 0:17:57- Is it still black?- Yeah!
0:17:57 > 0:17:58Well done.
0:17:58 > 0:18:01Andre's certainly thought about his presentation.
0:18:01 > 0:18:06But will this imaginative dish be enough to impress Michael
0:18:06 > 0:18:11and get Michelin-starred chef Andre off the bottom of the scoreboard?
0:18:11 > 0:18:14Andre, are you happy that this is a really great sharing dish?
0:18:14 > 0:18:18I think there's a lot going on, there's a lot of talking points.
0:18:18 > 0:18:21There's something a little bit quirky.
0:18:21 > 0:18:25So yeah, it's quite different, but, yeah, I think it works.
0:18:25 > 0:18:26Spot-on.
0:18:26 > 0:18:29- That's lovely.- Yeah. Beautiful.
0:18:29 > 0:18:31Have a look at this caviar.
0:18:31 > 0:18:34This is going to be a real talking point, isn't it?
0:18:34 > 0:18:38Exactly. I wanted something that's a little bit unique, in a way.
0:18:38 > 0:18:42I've got the earthiness of the brandade, the freshness of the tartare.
0:18:42 > 0:18:45Then the talking point of the fake caviar.
0:18:45 > 0:18:47You're happy with the seasoning in there?
0:18:47 > 0:18:50- I'm happy with that. I wanted to keep that freshness.- Yeah.
0:18:50 > 0:18:54- Not much flavour coming through that.- But it's fun. It's cool.
0:18:54 > 0:18:58You'd like that, you'd enjoy it. That's really skilful.
0:18:58 > 0:19:01- With the toast, it eats like a dream.- Yeah, really is.
0:19:01 > 0:19:05You were under pressure getting it out. How do you feel about doing it for 100?
0:19:05 > 0:19:10Um... Yeah, no problem. Plenty of practice by then!
0:19:10 > 0:19:13Pleased with the presentation of it, I'm pleased with all the flavours.
0:19:13 > 0:19:16I really had to push on that one. It was a big task.
0:19:16 > 0:19:18I hope I get a better score than my starter.
0:19:21 > 0:19:27Now it's Paul's turn to serve up, and with time ticking, he has to push on with his ambitious dish.
0:19:27 > 0:19:31The most critical element is the sea bass baked in newspaper.
0:19:31 > 0:19:35A huge risk, as Paul can't see whether it's cooked or not.
0:19:35 > 0:19:39But despite this gamble, he starts to fill his sardine tins with toasted focaccia,
0:19:39 > 0:19:43topped with sardines and vegetables.
0:19:43 > 0:19:47Fried rock oysters are placed on piles of fennel and apple,
0:19:47 > 0:19:50the sea bass parcels are arranged, and Paul's rivals can see
0:19:50 > 0:19:53that they may have trouble knocking him off the top spot today.
0:19:56 > 0:19:59There we have it - fisherman's lunch.
0:19:59 > 0:20:01You happy with that?
0:20:01 > 0:20:03Yeah, I really am.
0:20:03 > 0:20:06Well, on that note, let's take it away and have a taster.
0:20:09 > 0:20:12So, has Paul done it again?
0:20:12 > 0:20:16Is this platter worthy to be the fish course at the People's Banquet?
0:20:16 > 0:20:18Dig in.
0:20:18 > 0:20:20- Happy with the cooking there?- Yeah.
0:20:20 > 0:20:23Really, really moist.
0:20:23 > 0:20:24Mmm.
0:20:24 > 0:20:26I'm really happy with that.
0:20:26 > 0:20:29- And the seasoning?- Yeah.
0:20:32 > 0:20:36- Good marine flavour.- And that bass is fabulous.- The bass is lovely.
0:20:36 > 0:20:39- Let's move onto the sardines on toast.- Yeah.
0:20:41 > 0:20:45And the balance of flavours on that sardine, you're really happy with?
0:20:45 > 0:20:48Yeah. Again, nice and sweet, quite sort of, like, quite mild.
0:20:50 > 0:20:53Nice piquant.
0:20:53 > 0:20:55The carrot works well.
0:20:55 > 0:20:58- That bread's good, the focaccia with the olive oil.- Very good bread.
0:20:58 > 0:21:00Of course, finally the oyster.
0:21:00 > 0:21:05Oysters aren't everybody's cup of tea, but I think that would be a nice introduction to oysters,
0:21:05 > 0:21:06I think, deep-frying it.
0:21:06 > 0:21:11The majority of the banquet would at least try it and give it a go.
0:21:11 > 0:21:13- Very good.- Definitely.
0:21:13 > 0:21:16Can you see this working at a banquet for 100 people?
0:21:16 > 0:21:20I really, really can. There is an element of sort of push to it.
0:21:20 > 0:21:26I want to show something different, but make sure it's achievable for the banquet.
0:21:27 > 0:21:31Yeah, I really want to be in the lead after this score.
0:21:31 > 0:21:32Andre really set the tone.
0:21:32 > 0:21:37- It's not easy going up last, is it? - Not with everyone watching you.
0:21:37 > 0:21:39A bit anxious about the whole thing, really.
0:21:39 > 0:21:42Now it's John's turn to feel the pressure.
0:21:42 > 0:21:45You've hit the wow factor and perhaps I haven't done quite enough.
0:21:45 > 0:21:49We've got two courses to go after today and I've got two strong dishes coming up.
0:21:49 > 0:21:53- Good man. - See what Michael thinks about it. - Stop winking at me!- Yeah!
0:21:54 > 0:21:57John starts by plating up his cured sea bass.
0:21:57 > 0:22:03He's relying on the adage less is more, so he's serving it up on plates, not platters,
0:22:03 > 0:22:05and he needs to be spot-on.
0:22:05 > 0:22:11A sprinkle of curry salt is followed by a garnish of dill and finely chopped baby fennel.
0:22:12 > 0:22:15- Oh!- Who is this guy?
0:22:15 > 0:22:17Oh!
0:22:17 > 0:22:20- You trying to unnerve me, are you?- No.
0:22:20 > 0:22:25But John has a trick up his sleeve with some unusual greenery, and it's got Andre guessing.
0:22:25 > 0:22:31- What's that, John?- A little touch of these oyster leaves, just lift the dish a bit.
0:22:33 > 0:22:38Named for their strong oyster flavour, John uses them to finish the garnish.
0:22:38 > 0:22:42With the crab cakes out of the fryer and parsley mayonnaise ready,
0:22:42 > 0:22:45the last of the fish courses is ready to go.
0:22:46 > 0:22:47There you are, Michael.
0:22:47 > 0:22:53Probably a little less wow factor than what the boys did with the sand and the seaweed and stuff,
0:22:53 > 0:22:56but I'm not compromising any flavour with this.
0:22:56 > 0:23:02So we've got the crab cakes, the crab mayonnaise and then the ceviche just simply dressed.
0:23:02 > 0:23:06Will this simple yet bold combination pay off with Michael?
0:23:06 > 0:23:08John's up against it already
0:23:08 > 0:23:11but he's completely forgotten the tomato jelly.
0:23:11 > 0:23:16It was meant to offset the flavours and textures of his escabeche sea bass and crab cakes,
0:23:16 > 0:23:19but is it the right sort of dish anyway?
0:23:19 > 0:23:23Do you think that this fits nicely into that sharing concept?
0:23:23 > 0:23:27You're happy that this represents that criteria well?
0:23:27 > 0:23:31I think it is about sharing and it is quite daring with the cured sea bass bit.
0:23:31 > 0:23:37I think you have to take a risk and educate people and just push the boat out a little.
0:23:37 > 0:23:39You can scale it up or scale it down.
0:23:39 > 0:23:43- These are little oyster leaves, I believe.- Never had those before.
0:23:43 > 0:23:47- Tastes like an oyster. - It does, doesn't it?- Very good.
0:23:47 > 0:23:52Just want to taste your sea bass and tell me what you think of the seasoning and flavours.
0:23:55 > 0:24:00On it own, it's probably a touch dull, but I like it when you eat it with all the other components.
0:24:00 > 0:24:07Paul's missing the component of tomato jelly, and that affects his balance of bold flavours.
0:24:07 > 0:24:11I think the marinade might have sat on the fish a little bit of time.
0:24:11 > 0:24:16He's lost the raw feel to it, the marine flavour.
0:24:16 > 0:24:20Are you happy with the balance of the flavours there, the way it's all marrying together?
0:24:20 > 0:24:23I think on the whole, it's there.
0:24:23 > 0:24:26OK. Excellent.
0:24:26 > 0:24:28Are you confident?
0:24:28 > 0:24:30Yeah, you know you are!
0:24:30 > 0:24:33- Got this one in the bag, haven't you?!- No.
0:24:33 > 0:24:34Yeah...!
0:24:35 > 0:24:40I made a mistake today under a lot of pressure and I forgot to put my tomato jelly on.
0:24:40 > 0:24:45In hindsight, it would have given that little bit of zing and cut through the bass,
0:24:45 > 0:24:48but hey ho, silly schoolboy error on my part.
0:24:50 > 0:24:55Michael wants only the very best dishes to be running for a place at the banquet.
0:24:55 > 0:24:57And with today's cooking behind them,
0:24:57 > 0:25:01all three chefs can only ponder what scores he'll give them
0:25:01 > 0:25:04and who'll be going home on Thursday.
0:25:04 > 0:25:08Just because I got a nine on the starter, that means absolutely nothing.
0:25:08 > 0:25:10Who knows? It's all down to Michael.
0:25:10 > 0:25:14Can't call it with the scores today. I think it's going to be tight.
0:25:14 > 0:25:17I'm feeling pretty nervous about the scoring today.
0:25:17 > 0:25:22I'm up against it, trailing those two boys, and hopefully my taste and execution has got me there.
0:25:25 > 0:25:27Gentlemen.
0:25:30 > 0:25:37John, your cured wild sea bass, crab cakes, crab mayonnaise and tomato jelly was a good dish.
0:25:37 > 0:25:41Better if it had the tomato jelly on, perhaps, but I don't know, you forgot it.
0:25:43 > 0:25:48The positive were the crab cakes, they were delicious, and your mayonnaise was lovely.
0:25:48 > 0:25:50Perhaps lacked seasoning through the sea bass.
0:25:50 > 0:25:55It was quite a risky and daring dish to put up for that type of banquet.
0:25:55 > 0:25:58Perhaps more of a restaurant dish than a banquet dish.
0:26:00 > 0:26:06Paul, your fisherman's lunch really captured the essence of the sharing platter.
0:26:06 > 0:26:08I loved the sea bass in the paper.
0:26:08 > 0:26:10Sardines were cheeky in the tin.
0:26:10 > 0:26:13My only concern - whether or not the bread would stay crunchy
0:26:13 > 0:26:17if you were serving that for a lot of people.
0:26:17 > 0:26:20Perhaps a touch more seasoning in the sardines
0:26:20 > 0:26:23and the dish was a little bit awkward to service
0:26:23 > 0:26:26when you're trying to take the sardine out of the tin.
0:26:26 > 0:26:33Andre, your mackerel caviar with seashore salad and shellfish was stunning.
0:26:33 > 0:26:36You really captured the spirit of the competition.
0:26:36 > 0:26:40Perhaps the oysters were a tad overcooked, I know you forgot them,
0:26:40 > 0:26:45and that was something that you could improve on.
0:26:45 > 0:26:49Well, now to the crunch time - the scores.
0:26:49 > 0:26:52John, for your cured sea bass...
0:26:55 > 0:26:57..I'm going to give you four out of ten.
0:27:00 > 0:27:04Paul, your fisherman's lunch...
0:27:05 > 0:27:08..I'm going to give you...
0:27:08 > 0:27:09seven out of ten.
0:27:12 > 0:27:14Andre, your mackerel caviar...
0:27:17 > 0:27:20Well, I'm going to give you eight out of ten.
0:27:20 > 0:27:22Congratulations.
0:27:22 > 0:27:26It was very tough between the two of you.
0:27:26 > 0:27:32John, obviously the main course is up next and I really need you to deliver.
0:27:32 > 0:27:37So pressure's on, lads, keep it up. Well done.
0:27:37 > 0:27:40- Well done, chef.- Nice.
0:27:41 > 0:27:46So with two dishes down, Paul has held onto his lead with 16 points,
0:27:46 > 0:27:49Andre's leapfrogged into second place with 14
0:27:49 > 0:27:53and John's now three points adrift with just 11.
0:27:53 > 0:27:57I'm really happy. I'm ecstatic. I'm overwhelmed by it all.
0:27:57 > 0:28:00I feel a lot better now. It's a good score. I'm really proud.
0:28:00 > 0:28:05I buckled a little bit, but I'm man enough and ugly enough to admit to that.
0:28:05 > 0:28:07So, bring on tomorrow.
0:28:07 > 0:28:11In the fight for the main course, it's vital they nail the brief.
0:28:11 > 0:28:15Andre, you're using a lot of French influence. Is that right for a Great British Banquet?
0:28:15 > 0:28:18Can John seize the day and get back in the running?
0:28:18 > 0:28:23It's imperative to get it bang on and be back in contention to get to that judges' chamber.
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