0:00:02 > 0:00:05It's Day Two on Great British Menu.
0:00:05 > 0:00:08Three of Wales's most competitive chefs -
0:00:08 > 0:00:12Gareth Jones, Hywel Jones and Aled Williams -
0:00:12 > 0:00:15are vying to cook at the ultimate street party.
0:00:16 > 0:00:19Yesterday, they locked horns over the starters.
0:00:19 > 0:00:21We don't do this every day.
0:00:21 > 0:00:26And returning Welsh champion Aled was shocked to be knocked into last place by the two new boys,
0:00:26 > 0:00:28both in joint first.
0:00:28 > 0:00:31I'm giving you six out of ten.
0:00:31 > 0:00:33Now their fish courses are up for scrutiny
0:00:33 > 0:00:36by Michelin star-holder Angela Hartnett.
0:00:36 > 0:00:42At the moment it's pretty much equal footing. This is a chance for one to excel and go into the lead.
0:00:42 > 0:00:46They're all desperate to impress with show-stopping dishes.
0:00:46 > 0:00:49Wow, look at that! It's quite impressive.
0:00:49 > 0:00:52Is it meant to go that colour on the side?
0:00:52 > 0:00:55The competition's heating up now. It's going to get tougher
0:00:55 > 0:00:58but I'm up for that challenge.
0:01:11 > 0:01:18The chefs have met inspiring characters who use the power of food to bring their communities together.
0:01:18 > 0:01:22These local heroes will be the winning chef's guests
0:01:22 > 0:01:24at The People's Banquet. But first,
0:01:24 > 0:01:29the contenders must come up with magnificent sharing platters to get people talking.
0:01:29 > 0:01:31I'll need a second try!
0:01:31 > 0:01:33Deciding who makes the grade
0:01:33 > 0:01:38is Great British Menu veteran and Britain's most revered female chef, Angela Hartnett.
0:01:38 > 0:01:40She's expecting a lot from the fish course.
0:01:40 > 0:01:45They have to sell it with their eyes, with the presentation and cook to perfection.
0:01:49 > 0:01:52First up is determined underdog Gareth Jones,
0:01:52 > 0:01:55whose imaginative and rustic Conwy pork pie
0:01:55 > 0:01:59earned him seven points and joint first place in the starter round.
0:01:59 > 0:02:06It's getting serious now. I want to be the man at the banquet. All I can do is get my dishes perfect.
0:02:06 > 0:02:08Just keep pushing as hard as I can.
0:02:10 > 0:02:14- So, Gareth, what's the dish? - Cured trout crostini
0:02:14 > 0:02:17- with sweet pea mousse and crab espuma.- Crostini.
0:02:17 > 0:02:22- So on a piece of bread, you're saying?- Take a piece of bread, flake off your own trout,
0:02:22 > 0:02:25add that, add the garnish with pea and brown crab.
0:02:25 > 0:02:29You're interacting, making your own crostini. It's not just bread with something on.
0:02:29 > 0:02:33- Served on a piece of Welsh slate that I sourced myself. - So visually impressive?
0:02:33 > 0:02:41- Hopefully, yes.- Feeling confident? - Yeah, quietly!- The guy who couldn't say boo to a goose yesterday!
0:02:41 > 0:02:45Gareth is hoping to lift his simple cured trout out of the ordinary
0:02:45 > 0:02:48by adding two technically tricky mousses.
0:02:48 > 0:02:50But is he being a bit too ambitious?
0:02:51 > 0:02:53He's got to watch out and make sure
0:02:53 > 0:02:57the pea mousse isn't like a rubber ball and set too hard with too much gelatine.
0:02:57 > 0:03:03You have to watch the cooking of the trout that it remains succulent and fresh, not overcooked.
0:03:03 > 0:03:05You have two and a half minutes on the turbot.
0:03:05 > 0:03:09Up next is quietly determined Hywel Jones,
0:03:09 > 0:03:13a five-year Michelin star-holder and a newcomer to the competition.
0:03:13 > 0:03:17He's sharing the limelight with Gareth in first place
0:03:17 > 0:03:20after showing his precise skill with a refined cawl stew starter.
0:03:20 > 0:03:24He's confident he can emerge triumphant again today.
0:03:24 > 0:03:28The others have a challenge on their hands to beat my fish course.
0:03:28 > 0:03:29This will come out on top.
0:03:30 > 0:03:36- What dish are you doing today? - Dressed Cardigan Bay lobster
0:03:36 > 0:03:40with Wye Valley asparagus prepared in three different ways,
0:03:40 > 0:03:44- served with a mayonnaise served with lobster oil.- And presentation?
0:03:44 > 0:03:48For this I've had a fantastic beautiful glass plate made.
0:03:48 > 0:03:52I've gone to the beach off the coast where the lobsters are caught
0:03:52 > 0:03:55and got some shingle which I'll put underneath it.
0:03:55 > 0:03:56Feeling confident?
0:03:56 > 0:03:59I am. I was pleased with how the first course went.
0:03:59 > 0:04:03Hywel's putting his culinary expertise on display
0:04:03 > 0:04:07in this luxurious lobster dish with asparagus three ways.
0:04:07 > 0:04:09But shingle from the beach - is this a winner?
0:04:11 > 0:04:14Hywel's last dish, fantastic flavours, fantastic cook.
0:04:14 > 0:04:17But what he really lacked is the presentation
0:04:17 > 0:04:20and that wow factor. Hopefully with this dish
0:04:20 > 0:04:24when you look at it, you think, "I just want to tuck in and eat that food!"
0:04:24 > 0:04:30Last, but not least, it's Aled Williams, the returning champion for the Welsh region.
0:04:30 > 0:04:35He suffered a serious blow when he landed last with a six for his guinea fowl starter.
0:04:35 > 0:04:39Now he's desperate for top marks to put him back in the game.
0:04:39 > 0:04:43The scores for the first course showed me what I'm up against.
0:04:43 > 0:04:49I know I've got to cook my heart out. If I get the dish how I want it, I can catch the points up.
0:04:51 > 0:04:54So what dish are you doing for us today?
0:04:54 > 0:04:59A whole steamed turbot with mussels, cockles, leeks and samphire.
0:04:59 > 0:05:03- All from Wales, I presume? - All from Wales except the lemon and the wine.
0:05:03 > 0:05:07How are you feeling, moving forward after the first course?
0:05:07 > 0:05:09Disappointed with the first score.
0:05:09 > 0:05:13I know I need to raise my game to catch up with these two boys.
0:05:13 > 0:05:17Everyone's going to say, "What is it?" How are you going to serve your dish?
0:05:17 > 0:05:23- I've got a stunning copper turbot kettle which I've borrowed... - Stolen?
0:05:23 > 0:05:26Borrowed from an old chef friend!
0:05:26 > 0:05:31Yeah, it's stunning. You lift the lid, you'll have lovely nice fish.
0:05:31 > 0:05:35- Aromas coming out.- The sauce and vegetables. A one-pot wonder!
0:05:35 > 0:05:39Will Aled's eye-catching one-pot steamed turbot
0:05:39 > 0:05:41be enough to get him back in the running?
0:05:41 > 0:05:44For me, Aled's fish course, he's got to get it right.
0:05:44 > 0:05:47Make sure he cooks his turbot perfectly well.
0:05:47 > 0:05:51He's one point behind the other two. He can't afford to slip any further.
0:05:55 > 0:06:01With so little separating them, the chefs will be doing everything they can to get ahead.
0:06:01 > 0:06:04They're all looking for cracks in each other's confidence.
0:06:04 > 0:06:07- We're all pushing for the same dream.- That's it.
0:06:07 > 0:06:11- See our individual styles coming out.- Aled had an advantage on the starter.
0:06:11 > 0:06:15- Knowing the lay of the land.- He's done it before. We're the new boys.
0:06:15 > 0:06:19You guys are saying I had an advantage, but I came last.
0:06:19 > 0:06:22We're all very close. There's only one point in it.
0:06:22 > 0:06:26Everything to win, everything to lose. Game on, boys!
0:06:29 > 0:06:33Judging their every move is the formidable Angela Hartnett.
0:06:33 > 0:06:39She's adamant the chefs live up to her exacting standards on presentation, taste and execution.
0:06:39 > 0:06:43What I expect is beautifully cooked fish, full of flavour.
0:06:43 > 0:06:48They have to sell it with their eyes, sell it with the presentation, cooked perfectly.
0:06:48 > 0:06:50They've really got to push their limit.
0:06:50 > 0:06:53All three chefs are focused on the challenge.
0:06:53 > 0:06:56Gareth is brining the fish for his cured trout,
0:06:56 > 0:07:01while Hywel's lobsters have been poached, ready to extract the meat.
0:07:01 > 0:07:05The chef with the most to prove, though, is Aled, painstakingly preparing his turbot.
0:07:05 > 0:07:10He's banking on elaborate presentation to sell his simple dish.
0:07:10 > 0:07:14- Where's your big copper? Can't wait to see it.- Here, Chef.
0:07:14 > 0:07:18- Wow, look at that. You could put a small dog in that! - Or a large turbot!
0:07:18 > 0:07:20Exactly.
0:07:20 > 0:07:23- It's quite impressive. - It's a beautiful piece of copper.
0:07:23 > 0:07:26- Waiters will need some strength! - Might need two people.
0:07:26 > 0:07:31- What do you think, Gareth? - Amazing. Not cheap!- Looks fabulous. Hywel, are you jealous?
0:07:31 > 0:07:34- Do you want one?- I'm very impressed. - It's nice.
0:07:34 > 0:07:38- He'll let you borrow it if you need to.- It's not mine!
0:07:38 > 0:07:41About a grand each. You'll be fine.
0:07:41 > 0:07:44It might look good, but Angela has her reservations.
0:07:44 > 0:07:48It's not a lot of technicality in the cooking.
0:07:48 > 0:07:53It's all going to be in the flavour, not just in the presentation.
0:07:53 > 0:07:58Aled's pared-down approach is facing a serious culinary challenge from Hywel.
0:07:58 > 0:08:02Having lost points on presentation yesterday, he wants to dazzle
0:08:02 > 0:08:06with his intricate dressed lobster and asparagus.
0:08:06 > 0:08:10I'm going to take the claws off, crack the claws, chop all that meat,
0:08:10 > 0:08:15make little fishcakes. The tail, I'm going to turn it over on itself,
0:08:15 > 0:08:19slice it into medallions and dip that through a lobster jelly.
0:08:19 > 0:08:25Into the shell I'll put a mixed leaf salad and some asparagus prepared three ways.
0:08:25 > 0:08:30Blanched tips dressed in vinaigrette, some shaved asparagus raw, paper thin,
0:08:30 > 0:08:34and diced stem of asparagus which goes through the salad.
0:08:34 > 0:08:36- So, not much then(!)- No!
0:08:38 > 0:08:42After seeing their first course I know they're cooking at a high level.
0:08:42 > 0:08:48So what I'm doing now has to be bang on, but I'm confident it'll come out on top.
0:08:48 > 0:08:53Hywel may be certain his elaborate lobster dish will be a treat for the banquet guests,
0:08:53 > 0:08:55but Aled's not convinced.
0:08:55 > 0:08:58It sounds fantastic, but it sounds like a busy plate.
0:08:58 > 0:09:01There's a lot going on. He has to get all the elements right.
0:09:01 > 0:09:08Underdog Gareth's had to push his culinary boundaries to compete with his more seasoned rivals.
0:09:08 > 0:09:15- Have you got any experience in street parties?- I've done a bit of partying, but not street parties!
0:09:15 > 0:09:16Not street parties!
0:09:16 > 0:09:23He's making a tricky espuma, or foam, of brown crab to serve with his cured crab crostini.
0:09:23 > 0:09:26A risky choice, raising some eyebrows.
0:09:26 > 0:09:30Are you concerned about the espuma collapsing or anything?
0:09:30 > 0:09:36- I've practised and it hasn't gone wrong yet, but there's always today!- There's always a first time!
0:09:36 > 0:09:37Yes!
0:09:37 > 0:09:42If I need to catch up with you guys, I can do with all the help
0:09:42 > 0:09:45so if you want to make it collapse, that'll be great!
0:09:45 > 0:09:47Yeah! I'm sure you'd like that!
0:09:49 > 0:09:54If he gets all the elements right, it'll be a great dish. If some things melt, he might be in trouble!
0:09:54 > 0:10:00Angela's worried whether such a technical dish really plays to his strengths.
0:10:00 > 0:10:04You don't strike me as an espuma sort of guy! Espuma, as you say it.
0:10:04 > 0:10:06It's not something I've used a lot,
0:10:06 > 0:10:10but for this competition I thought I'd see what we could do with it.
0:10:10 > 0:10:16- The brown crab espuma in the past has come up well.- You've done it before. That's good.
0:10:16 > 0:10:19Cos you never want that trick of when you eat the foam
0:10:19 > 0:10:23and then, when I went to his place you eat foam and it tastes of nothing!
0:10:23 > 0:10:28I'm only joking. It never tasted like that. It's fine. But sometimes you have the foam
0:10:28 > 0:10:32and it's just air you're tasting, there's no flavour.
0:10:32 > 0:10:35- But you're confident with the crab it'll be...- Yes.
0:10:35 > 0:10:39You're OK with schum, schum, schum, 100 of those? If you get through?
0:10:39 > 0:10:44- It'll take a lot of bottles! - I know! It's a lot of people. I hate doing that.
0:10:45 > 0:10:49Angela needs to be certain Gareth could recreate his dish for the banquet.
0:10:49 > 0:10:52But she also has a more immediate concern.
0:10:52 > 0:10:55If you don't get enough flavour in there, you're tasting air.
0:10:55 > 0:10:58That is the most frustrating thing every time.
0:10:58 > 0:11:02You have a great dish, there's this lovely foam, and it tastes of nothing.
0:11:02 > 0:11:04He has to get that right.
0:11:04 > 0:11:09So have either of you tried this dish out on other people?
0:11:09 > 0:11:11I went to a youth club in Rhyl.
0:11:11 > 0:11:15I basically did my dish as a sort of canape portion.
0:11:15 > 0:11:20The kids had a bit of fun. I had an 11-year-old lad tell me the crab needed more flavour!
0:11:21 > 0:11:25I bet that hurt having a kid telling you to practise! Sounds great!
0:11:25 > 0:11:29To see food bringing people together in action,
0:11:29 > 0:11:33Gareth headed to a community-run cafe in Rhyl, North Wales,
0:11:33 > 0:11:37that uses home cooking to get local teens socialising and off the streets.
0:11:37 > 0:11:42When I was younger I went to a lot of youth clubs, but there was no involvement in food.
0:11:42 > 0:11:47Gareth's meeting Rhyl youth cafe founder Wyn Randalls.
0:11:47 > 0:11:51The cafe idea was two-fold. A, we could feed them healthy food,
0:11:51 > 0:12:00and B, it's something we hope will help rebuild and make West Rhyl a better community, to be honest.
0:12:00 > 0:12:04- We're going to try one of my dishes that's on the menu.- I'll show you the kitchen.
0:12:04 > 0:12:06I'll grab my stuff.
0:12:06 > 0:12:08Every night,
0:12:08 > 0:12:14the volunteer kitchen crew cook up to 40 meals made with ingredients donated by supermarkets.
0:12:14 > 0:12:19Gareth will be serving up his dish alongside the night's special, spag bol.
0:12:19 > 0:12:21I've got a top job for you.
0:12:21 > 0:12:23You're going to pick some peas.
0:12:23 > 0:12:27Bring the legs up and snap them off like that.
0:12:27 > 0:12:30As well as good food and conversation,
0:12:30 > 0:12:34the club offers informal training in skills like IT and team work
0:12:34 > 0:12:38and runs a befriending scheme for young people new to the area.
0:12:38 > 0:12:40Is it a good place to make friends?
0:12:40 > 0:12:43I try to get out so I don't have to tidy up at home!
0:12:43 > 0:12:45But you come here and cook, though!
0:12:45 > 0:12:50There's a few people I wouldn't have met if I hadn't have come here.
0:12:50 > 0:12:55- What would you be doing if you weren't here?- Walking the streets, causing trouble.
0:12:55 > 0:12:57That's what I used to do before I came here.
0:12:57 > 0:12:59Dinner's ready!
0:12:59 > 0:13:02So this is the dish we've been working on today.
0:13:02 > 0:13:08- That looks beautiful!- If everyone would like to try one and let me know what you think.
0:13:08 > 0:13:12It's the moment of truth for Gareth, and he knows they won't hold back!
0:13:12 > 0:13:15Beautiful! In one word, beautiful.
0:13:15 > 0:13:17That was my first time trying crab.
0:13:17 > 0:13:19They're well nice!
0:13:19 > 0:13:21Really nice. I'd have it again.
0:13:21 > 0:13:24It looked nice and it tasted nice!
0:13:24 > 0:13:27It was actually lovely. Better than my dad's cooking!
0:13:27 > 0:13:32High praise indeed. But there's room for improvement.
0:13:32 > 0:13:35- A bit more flavour. - A bit more flavour?
0:13:35 > 0:13:37- For the crab.- The crab.
0:13:37 > 0:13:43All that remains is for Gareth to extend his invitation to The People's Banquet
0:13:43 > 0:13:45to Wyn and the volunteers.
0:13:45 > 0:13:49I'd love it if I get through to the banquet if you could join me at the table.
0:13:49 > 0:13:55I think I can speak for everyone - we'd be honoured, really honoured, mate, yeah!
0:13:55 > 0:13:57You'll have to win now!
0:13:58 > 0:14:01Thank you very much for your time.
0:14:01 > 0:14:02Thank you, Gareth, sir.
0:14:02 > 0:14:04- OK.- Good luck, sir.
0:14:06 > 0:14:08Everything I've seen today has been amazing.
0:14:08 > 0:14:13That makes me want to push on even harder and give everyone the opportunity to be there
0:14:13 > 0:14:18and reward them for all the hard work they've done that we've seen today.
0:14:22 > 0:14:26Back in the kitchen, three chefs are busy preparing their fish courses,
0:14:26 > 0:14:31desperate to realise their dream of representing their country at The People's Banquet.
0:14:31 > 0:14:37Returning Welsh champion Aled Williams is serving a cunningly simple steamed whole turbot.
0:14:37 > 0:14:42Newcomer Gareth Jones has opted for a build-it-yourself cured trout crostini.
0:14:42 > 0:14:44And Michelin star-holder Hywel Jones
0:14:44 > 0:14:50is out to impress with an indulgent and technically complicated dressed lobster with asparagus.
0:14:50 > 0:14:55All three are striving to win the approval of exacting veteran Angela Hartnett.
0:14:55 > 0:14:59I really want them to really push the boat out. Really go all out.
0:15:03 > 0:15:10With few points between them, and Angela's second judgement looming, there's a lot riding on this course.
0:15:10 > 0:15:13Hywel separates the lobster meat from the shells
0:15:13 > 0:15:17while Gareth trims his cured trout and seasons to taste.
0:15:17 > 0:15:21And in his serving kettle, Aled sweats down leeks, fennel and shallots
0:15:21 > 0:15:23and tops with his whole turbot to steam.
0:15:25 > 0:15:29But he still has time to wind up the competition.
0:15:29 > 0:15:33Myself, last year, I was so close to getting two of my dishes to the banquet.
0:15:33 > 0:15:40My fish course and my main course. So I know how it feels to get that close and not get there.
0:15:40 > 0:15:44- I was gutted.- Do you think your fish dish will come out on top?
0:15:44 > 0:15:48I'd love it to. That's where it deserves to be, in my eyes.
0:15:48 > 0:15:51Aled is talking the talk, but to regain his Welsh title,
0:15:51 > 0:15:54he first has to see off his competitors.
0:15:54 > 0:15:58And Hywel is proving to be a fearsome rival,
0:15:58 > 0:16:00racing through his intricate prep.
0:16:00 > 0:16:05He's got a lot of technical ability. Whether he can pull it off, wait and see.
0:16:06 > 0:16:10Hywel, talk to me about the oil in the kilner jar.
0:16:10 > 0:16:13It's a process I've never seen before. What's happening?
0:16:13 > 0:16:20It's basically roasted lobster shells, a bit of lemon zest, strands of saffron, coriander seeds.
0:16:20 > 0:16:22Just simmer it for half an hour, chill it,
0:16:22 > 0:16:26then I use that oil to make the mayonnaise, to build the layers of flavour.
0:16:26 > 0:16:31With Hywel, I can't read him. I don't know whether he's just relaxed and confident
0:16:31 > 0:16:34or whether there's real nervous energy inside him.
0:16:34 > 0:16:39He's got to pull out all the stops and impress with this dish if he's to move forward.
0:16:39 > 0:16:43Luckily for Gareth and Hywel, who still have a lot on their plates,
0:16:43 > 0:16:46Aled's whole fish is out first.
0:16:46 > 0:16:50With a dish so seemingly simple, his timing has to be exactly right.
0:16:50 > 0:16:54- What are you waiting for?- The turbot's still slightly underdone.
0:16:54 > 0:16:58- I want to make sure the fish is cooked nicely.- Is it meant to go that colour?
0:16:58 > 0:17:01Somebody might have something to say about that.
0:17:01 > 0:17:05- How much did you say it cost? - Only a couple of quid.
0:17:05 > 0:17:08It'll be on eBay after today!
0:17:08 > 0:17:13The risk factor on my dish is just the cooking of the turbot. I've got nowhere to hide!
0:17:13 > 0:17:16There's no going back now.
0:17:16 > 0:17:18It's time to serve up.
0:17:18 > 0:17:20It's a very impressive looking pot,
0:17:20 > 0:17:23but will Angela find the turbot as spectacular?
0:17:23 > 0:17:24My one-pot wonder!
0:17:27 > 0:17:28Happy with everything?
0:17:28 > 0:17:31Presentation-wise, it's exactly how I wanted it.
0:17:31 > 0:17:36- So you cut the fish up and left the bone on.- I've cooked it on the bone.
0:17:36 > 0:17:41I've called it whole, but I thought it would be easier to serve if I cut it up
0:17:41 > 0:17:44and it'll be less messy for the guests.
0:17:44 > 0:17:47- Shall we go and eat? Off we go, Aled.- Thank you very much.
0:17:50 > 0:17:54Has Aled's steamed whole turbot got what it takes
0:17:54 > 0:17:57to lift him out of last place?
0:17:57 > 0:17:59I think you have that factor.
0:17:59 > 0:18:03It's sharing, it's about community, everyone eating together.
0:18:03 > 0:18:09I think this dish would be really good for the wow factor because the kettle is beautiful craftsmanship
0:18:09 > 0:18:12and when you open it, you've got lovely products in there.
0:18:12 > 0:18:15- It's a big risk cooking in that. - Yeah.
0:18:15 > 0:18:17- In a kettle.- Especially on the bone.
0:18:17 > 0:18:20It'll be fun having ten of them going!
0:18:20 > 0:18:22Any elements that you're nervous about?
0:18:22 > 0:18:28Obviously it's the cooking of the fish. There's nowhere to hide.
0:18:28 > 0:18:32Sorry, it needs a bit more than that. A tiny bit undercooked, there.
0:18:33 > 0:18:36These are Conway mussels.
0:18:36 > 0:18:38Really juicy. Cooked very nice.
0:18:38 > 0:18:40- Not dry at all.- Well cooked.
0:18:40 > 0:18:41Perfectly.
0:18:41 > 0:18:44- He's done well, hasn't he? - He has done well.
0:18:46 > 0:18:49The cockles and mussels, are they as you wanted them?
0:18:49 > 0:18:53Even though I cooked them separately, they're still nice and tender. Not overcooked.
0:18:53 > 0:18:56I can't really see any flaws in this one.
0:18:56 > 0:19:01The dish we've had was excellent. I'd struggle to find anything wrong.
0:19:01 > 0:19:04He's upped his ante. It's up to us to follow suit.
0:19:04 > 0:19:07His rivals are impressed,
0:19:07 > 0:19:11but perfectionist Aled isn't satisfied with the cooking of his fish.
0:19:11 > 0:19:15I'm kicking myself. I can't afford to lose points as I'm one point behind.
0:19:15 > 0:19:19A couple more minutes, if not one minute, 30 seconds, maybe.
0:19:19 > 0:19:24That's the difference between perfection and me being disappointed.
0:19:25 > 0:19:28Up next, and also aiming for excellence,
0:19:28 > 0:19:32is newcomer Gareth Jones. He's showing his confidence with his trout crostini
0:19:32 > 0:19:36but Aled can't resist keeping him in check.
0:19:36 > 0:19:42- Gareth, tell me about your crostini. Are you adding any flavours? - I'm keeping it nice and simple.
0:19:42 > 0:19:45Gareth has the most technical of all three dishes.
0:19:45 > 0:19:47He has to get his mousse correct,
0:19:47 > 0:19:50not rubbery, his confit and his fish has to be cooked.
0:19:50 > 0:19:53Then he's got the espuma going on with the crab.
0:19:53 > 0:19:59When I taste that crab foam, I want to make sure it's full of flavour of crab, not just air!
0:19:59 > 0:20:04With time against him, Gareth spoons fresh peas and fresh crab meat
0:20:04 > 0:20:06onto quenelles of pea mousse
0:20:06 > 0:20:11which he then tops off with his airy brown crab espuma, asparagus tips
0:20:11 > 0:20:13and pea shoots.
0:20:13 > 0:20:15Together with his toasted crostini for each guest,
0:20:15 > 0:20:18the dish is ready for the pass
0:20:18 > 0:20:21and Angela's ruthless examination.
0:20:22 > 0:20:25- There we go.- OK.
0:20:26 > 0:20:30- Happy with how everything's turned out?- Definitely.
0:20:30 > 0:20:35The idea is you push a bit of trout off with a fish knife and fish fork.
0:20:35 > 0:20:40And take a bit of pea with the brown crab, asparagus and pea shoot
0:20:40 > 0:20:42and build your own crostini on the croutes.
0:20:42 > 0:20:43OK. Let's go.
0:20:46 > 0:20:49Has Gareth pulled off his ambitious fish dish?
0:20:49 > 0:20:52Or has he over-reached himself?
0:20:52 > 0:20:57Do you feel that cured trout is the right fish course for a banquet?
0:20:57 > 0:21:01To show off the nation's fish, technique-wise?
0:21:01 > 0:21:07It's a nice summer fish. It's cooked a bit differently but people will be surprised how light it is
0:21:07 > 0:21:12and doesn't taste like raw fish. With the other flavours, it works really well.
0:21:12 > 0:21:15What are your first impressions of the dish?
0:21:15 > 0:21:19The colours are nice, vibrant. It smacks of spring, early summer.
0:21:19 > 0:21:22There's a few queries I'd have, like the espuma.
0:21:22 > 0:21:26- Yeah.- I don't know if that's a good idea for that amount of covers.
0:21:26 > 0:21:30So the consistency for the pea mousse and crab espuma,
0:21:30 > 0:21:32are you happy with both of those?
0:21:32 > 0:21:38Consistency, happy with both. Maybe a bit more kick of crab in the brown crab espuma.
0:21:38 > 0:21:40I'm going to try the espuma.
0:21:40 > 0:21:45I'm going to see if the 11-year-old who said it wasn't strong enough was right!
0:21:48 > 0:21:53- I'd probably agree with him! - If you closed your eyes, you wouldn't know!
0:21:53 > 0:21:57If you presented it, basically it's got to be a dish for 100 people.
0:21:57 > 0:22:00You could do a whole side to serve ten people.
0:22:00 > 0:22:01I could get massive slates.
0:22:01 > 0:22:04Problem is, once you've started attacking it,
0:22:04 > 0:22:07within minutes, unfortunately, it looks untidy.
0:22:08 > 0:22:12I'm not too sure quite how she took that, to be honest.
0:22:12 > 0:22:17I was confident, but I'm back to square one now. I don't want to fall behind and drop points.
0:22:17 > 0:22:21Time for Hywel Jones to swing into action.
0:22:21 > 0:22:24To show off his complex dressed lobster,
0:22:24 > 0:22:27he's going all out with a painstaking seabed presentation
0:22:27 > 0:22:30of samphire and stones on custom-made glass.
0:22:30 > 0:22:34Against the clock, he arranges his lobster tail-meat in the shell
0:22:34 > 0:22:37along with confit tomato and salad.
0:22:37 > 0:22:41Then adds his trio of asparagus textures
0:22:41 > 0:22:45and as a finishing touch crowns each shell with claw meat fritters.
0:22:50 > 0:22:55Here we've got dressed lobster with asparagus salad and confit tomatoes
0:22:55 > 0:22:57and served with a lobster mayonnaise.
0:22:57 > 0:23:01- The mayonnaise, the idea is to take some lobster and dip it in?- Yes.
0:23:01 > 0:23:08- How would you like it served?- It goes in the middle of the table and everybody takes half a lobster each.
0:23:08 > 0:23:12Then they can all dip in, take a couple of spoons of mayonnaise.
0:23:12 > 0:23:15Then dip the fritters or the tail into the mayonnaise.
0:23:15 > 0:23:17OK. I'll take this one.
0:23:17 > 0:23:21I'm so nervous about this plate! I'll have to serve it on this one.
0:23:21 > 0:23:25OK. Some mayonnaise on the side.
0:23:26 > 0:23:29OK, Hywel, off we go. Bon appetit, chaps!
0:23:32 > 0:23:35Hywel's betting that his accomplished finesse
0:23:35 > 0:23:37gives his dressed lobster the edge.
0:23:37 > 0:23:40But is it in keeping with The People's Banquet?
0:23:40 > 0:23:45- Presentation, happy with how it came out?- Yes, it came out exactly as intended.
0:23:45 > 0:23:50What I like is that even though it goes down as a whole, when everybody takes theirs,
0:23:50 > 0:23:54it doesn't make what's left on the platter a complete mess. It's neat.
0:23:55 > 0:23:59- Everything I expected from Hywel. - Very clever.
0:23:59 > 0:24:02It is very clever cooking and very elegant.
0:24:02 > 0:24:05Are you pleased with the consistency of the lobster?
0:24:05 > 0:24:09The only issue I had was the temperature of the kitchen with the gelatine.
0:24:09 > 0:24:14- I don't quite get the jelly. - Yes, I'm not sure the jelly is bringing anything.
0:24:16 > 0:24:22- The lobster's cooked nice, though. - The lobster's not tough at all.
0:24:22 > 0:24:24And you made the mayonnaise.
0:24:24 > 0:24:27Yes, I made a lobster oil first. So I roasted the bones.
0:24:27 > 0:24:30Thank you.
0:24:31 > 0:24:35The mayonnaise has got more lobster flavour than the lobster!
0:24:35 > 0:24:38- A lobster dish fit for a banquet? - I think so.
0:24:38 > 0:24:42It's a decadent ingredient, worthy of the guests that will be there.
0:24:42 > 0:24:46I think he's going to be a happy boy. He'll get a good high score for that.
0:24:46 > 0:24:49I'll definitely get the recipe for the mayonnaise!
0:24:50 > 0:24:52Angela gives nothing away.
0:24:52 > 0:24:56Currently I'm in the lead, but only by one point, with Gareth.
0:24:56 > 0:24:58But that can all change.
0:25:01 > 0:25:02All three dishes tasted,
0:25:02 > 0:25:05Angela must now carefully consider her verdict.
0:25:05 > 0:25:08Just waiting to find out.
0:25:08 > 0:25:13The panic and doubt and chills start then. What are they going to think? What's going to happen?
0:25:13 > 0:25:19I really can't afford to lose more points against Hywel and Gareth.
0:25:24 > 0:25:29Time to find out which chef has reeled in top marks today.
0:25:29 > 0:25:33We'll start with you, Aled. Presentation stunning.
0:25:33 > 0:25:37When you lifted the lid, you got all those flavours of the sea
0:25:37 > 0:25:39and you achieved what you wanted.
0:25:39 > 0:25:43It was very smart the way you'd portioned it all up
0:25:43 > 0:25:45and people lift it out with garnish and sauce.
0:25:45 > 0:25:51But your turbot could have done with 30 seconds to a minute more cooking.
0:25:52 > 0:25:57Gareth, crostinis lovely. Nice, crunchy.
0:25:57 > 0:26:00But you know yourself it was the brown crab that let you down.
0:26:00 > 0:26:04Definitely got to have much more flavour in that espuma.
0:26:04 > 0:26:06- Got to lift that.- OK.
0:26:06 > 0:26:12Presentation, I was curious how you'd do that, serve the whole fillet or flake it for us.
0:26:12 > 0:26:15But it was smart the way you served the fillet.
0:26:15 > 0:26:19It became that sharing platter and everyone could get involved.
0:26:20 > 0:26:21Hywel,
0:26:21 > 0:26:24I thought the lobster presentation was phenomenal.
0:26:24 > 0:26:27Fish cakes, delicious. Lobster cooked well.
0:26:27 > 0:26:33And the mayo was really clever. I loved that making the oil base there and making a mayonnaise.
0:26:34 > 0:26:41But I think your jelly needs much more flavour and it's got to stand out as part of the dish.
0:26:41 > 0:26:43So, the scores on the doors.
0:26:46 > 0:26:51Aled, for your steamed whole turbot with mussels, cockles, leeks and samphire...
0:26:54 > 0:26:57..I'm going to give you nine out of ten.
0:26:59 > 0:27:02Gareth, for your cured trout crostini,
0:27:02 > 0:27:05sweet pea mousse and whipped brown crab...
0:27:08 > 0:27:13..I'm going to give you eight out of ten.
0:27:14 > 0:27:17And Hywel, for your dressed lobster with asparagus,
0:27:17 > 0:27:20I'm going to give you...
0:27:22 > 0:27:24..eight out of ten as well.
0:27:25 > 0:27:29You'll do the maths. I don't need to tell you it's even score.
0:27:29 > 0:27:32Main course tomorrow, so quite tough. Thanks, guys.
0:27:34 > 0:27:36- Well done, mate.- Thank you.
0:27:36 > 0:27:39So, after incredibly strong marks all round,
0:27:39 > 0:27:42Aled Williams has rejoined his rivals.
0:27:42 > 0:27:46With two courses to go, each chef has an overall score of 15.
0:27:46 > 0:27:49It's going to take something spectacular from one of us
0:27:49 > 0:27:53to push that little bit further to break us apart.
0:27:53 > 0:27:55I hope it's me on the main course.
0:27:55 > 0:27:58Downside is Aled's pulled one out of the bag with nine.
0:27:58 > 0:28:01Much as I hate to say it, I have to congratulate him.
0:28:01 > 0:28:07I'm over the moon with my score. Nine out of ten, I couldn't have asked for much more.
0:28:07 > 0:28:09Level pegging. It's game on now!
0:28:10 > 0:28:13Tomorrow, the contest steps up a gear with the main course.
0:28:13 > 0:28:16I've been making pasta since I was five. No pressure!
0:28:16 > 0:28:19With the unusual situation of a dead heat,
0:28:19 > 0:28:22none of the chefs can afford the slightest mistake.
0:28:22 > 0:28:24I forgot the sausages!
0:28:24 > 0:28:29- Hopefully it won't affect your dish. - If I don't win now, it's your fault!
0:28:49 > 0:28:51Subtitles by Red Bee Media Ltd