0:00:01 > 0:00:06'The week everyone's been waiting for has arrived. It's finals weeks.
0:00:06 > 0:00:10'24 of Britain's best chefs have been battling it out.
0:00:10 > 0:00:12'Now just eight remain.
0:00:12 > 0:00:15'The starter round saw highs...'
0:00:15 > 0:00:20I want to see 100 people shaking that bag up and down Leadenhall Market.
0:00:20 > 0:00:22Hywel, Lisa, Chris, congratulations.
0:00:22 > 0:00:28- One of your dishes will be going through to the People's Banquet. - I can't speak. I didn't expect that.
0:00:28 > 0:00:32- 'And lows.' - BLEEP,- come on.
0:00:32 > 0:00:37In eighth position, it's...Michael.
0:00:37 > 0:00:42'Now they're fighting for the honour of cooking their fish dishes for the ultimate street party.'
0:00:42 > 0:00:47The fish course has to build on the excitement generated by the first course.
0:00:47 > 0:00:52Whoever creates the most drama is the person who's going to have the best chance today.
0:00:52 > 0:00:59I just want us not to lose sight of the fact that what we are looking for is the best cooking we can find.
0:01:00 > 0:01:04'Helping the judges unearth the perfect food to share
0:01:04 > 0:01:06'is a different former champion every day,
0:01:06 > 0:01:11'veterans of the competition who've already proved they're a force to be reckoned with.'
0:01:11 > 0:01:15- This is a final warning. - I've been making pasta since I was about five. No pressure.
0:01:15 > 0:01:20'The tension's rising for the eight finalists coming to blows again today.'
0:01:20 > 0:01:23CLATTERING
0:01:24 > 0:01:27I keep thinking one of those is going to come my way.
0:01:27 > 0:01:31If you don't get on it today, then the pressure starts mounting again.
0:01:31 > 0:01:34No-one's having a laugh. We're here to win. Everyone's a threat.
0:02:02 > 0:02:04'The fight is on for the fish course.
0:02:08 > 0:02:10'Northern Ireland's Chris Fearon,
0:02:10 > 0:02:14'Lisa Allen from the North West and Paul Ainsworth from the South West
0:02:14 > 0:02:17'are first to arrive in the Great British Menu kitchen.'
0:02:17 > 0:02:19- Here we are, day two.- Yep.
0:02:19 > 0:02:25'They're closely followed by the North East's Andrew Pern and Scotland's Michael Smith.'
0:02:25 > 0:02:29- Morning, all.- Morning. How's it going?- You all right?
0:02:29 > 0:02:32'Finally, it's Welshman Hywel Jones,
0:02:32 > 0:02:36'South East's Tom Kerridge and Aktar Islam from the Central region.'
0:02:36 > 0:02:39- All ready for round two? - Here we go again.
0:02:39 > 0:02:42It was a tough one yesterday. I think it was a very tough one.
0:02:42 > 0:02:45The heat is on.
0:02:47 > 0:02:51'The starter round has broken the ice, and having had a chance to suss each other out,
0:02:51 > 0:02:56'they now know just how tough it will be to get into the top three today.'
0:02:56 > 0:03:00If you're not delivering, you are going to be punished, and that means eighth place.
0:03:00 > 0:03:05I've only got three chances left now. I've got to really, really give it my all today.
0:03:05 > 0:03:10'This year's challenge is to create amazing platters of food to share.
0:03:10 > 0:03:15'Our chefs have sought inspiration for their menus from unsung heroes in their communities
0:03:15 > 0:03:18'who already use food to bring people together.
0:03:18 > 0:03:22'If they win a dish on the final menu, they'll get the chance to invite these local food heroes
0:03:22 > 0:03:26- 'to the banquet as their guests of honour.' - They're sat at the table,
0:03:26 > 0:03:31your platter's going through in this spectacular venue, doesn't get better than that.
0:03:31 > 0:03:36'Success is now within their grasp, but first they have to impress the judges,
0:03:36 > 0:03:39'Prue Leith, Matthew Fort and Oliver Peyton,
0:03:39 > 0:03:42'who have seriously high expectations.
0:03:42 > 0:03:46'And there's nowhere to hide, as the fourth judge is one of their own,
0:03:46 > 0:03:49'the most successful veteran in Great British Menu's history
0:03:49 > 0:03:52'who cooked his starter at the Queen's 80th birthday
0:03:52 > 0:03:57'and fish course at the British Embassy in Paris. It's Richard Corrigan.'
0:03:57 > 0:03:59Welcome to the judges' chamber, Mr Corrigan.
0:03:59 > 0:04:04Today's the fish course and we will definitely need your expertise in fish today, I think.
0:04:04 > 0:04:07The pressure of this competition is legendary
0:04:07 > 0:04:09and no matter how good you think you are,
0:04:09 > 0:04:13can you perform on the day is what counts. And it can bring you down.
0:04:13 > 0:04:16- It isn't easy. - I think this is the hardest course
0:04:16 > 0:04:20and I think there are many obstacles to success here, aren't there?
0:04:20 > 0:04:24However, this is the test they've been set and it's up to them to come up to the mark.
0:04:24 > 0:04:27'To ensure that the final menu is perfectly balanced,
0:04:27 > 0:04:32'the judges will only decide on the winning dishes once they've tasted all the courses.
0:04:32 > 0:04:37'With cooking about to start, the chefs make their way to the judging chamber
0:04:37 > 0:04:40'to receive their orders.
0:04:40 > 0:04:43'The competitors can make tweaks to their original dishes
0:04:43 > 0:04:47'but can only completely change one from their four-course menu.'
0:04:48 > 0:04:53- Welcome, chefs. How are you all feeling?- ALL: Very well, thank you.
0:04:53 > 0:04:56It was a mixed day yesterday, I feel.
0:04:56 > 0:04:59I think, frankly, some of you let yourselves down.
0:04:59 > 0:05:01But it is a clean start today.
0:05:01 > 0:05:05And we're extremely lucky to have help with the judging. Mr Richard Corrigan.
0:05:05 > 0:05:07Chefs, welcome.
0:05:09 > 0:05:12As you know, I've been a winner on past occasions
0:05:12 > 0:05:17and it's a very, very stressful competition to win.
0:05:18 > 0:05:22I know a lot of you have tweaked your dishes
0:05:22 > 0:05:26but have any of you radically changed a dish completely?
0:05:26 > 0:05:30- Er, I've changed my fish course, Prue.- What are you going to do now?
0:05:30 > 0:05:35I'm going to do some west coast prawns. I think you like prawns.
0:05:35 > 0:05:41- I do.- Hopefully it should make it a lot more interactive, a lot more fun and a lot more visual.- Great. Good!
0:05:41 > 0:05:45Today's the finals. There's no going back. It is the last chance.
0:05:45 > 0:05:50- So all I can tell you is good luck and let's get cooking. - ALL: Thank you.
0:05:57 > 0:06:02'Day two underway and the pressure to get a top-three ranking is immense,
0:06:02 > 0:06:05'especially for yesterday's loser, Michael.'
0:06:05 > 0:06:08- How you feeling today? You all right? - Yeah, I'm all right.
0:06:08 > 0:06:12Not the best start but you've got to keep your chin up.
0:06:12 > 0:06:17'He's taking a big risk with a brand new dish and knows it'll face tough scrutiny with Richard Corrigan.'
0:06:17 > 0:06:22He doesn't mince his words. He's an Irishman. He's tells it like it is.
0:06:22 > 0:06:28He takes no prisoners, so I'm just hoping if he doesn't like it, at least he's nice about it.
0:06:28 > 0:06:32'The chefs will cook in three groups.
0:06:32 > 0:06:35'Up first are returning banquet champion Lisa Allen
0:06:35 > 0:06:38'and two new boys, Paul Ainsworth and Chris Fearon.
0:06:38 > 0:06:41'Chris and Lisa both made the top three yesterday.'
0:06:41 > 0:06:45- Thank you, thank you. - 'They're riding high, unlike Paul, who came in fourth.'
0:06:45 > 0:06:51- Morning.- You all right?- Yeah, not so bad. You?- Pumped after that. - And you only just missed it.
0:06:53 > 0:06:56'Paul's first to cook and determined to uphold
0:06:56 > 0:07:01'the South West's reputation for seafood with his fisherman's lunch,
0:07:01 > 0:07:04'a Cornish feast of sea bass, sardines and oysters.'
0:07:04 > 0:07:08Chris went first yesterday and it was... You were like...
0:07:08 > 0:07:13He set the tone for the day. And I think that maybe this course is a cracking course to be going first,
0:07:13 > 0:07:16sort of put the cat amongst the pigeons.
0:07:16 > 0:07:21'It put a smile on the judges' faces in the regional heats, so Paul isn't changing it.'
0:07:21 > 0:07:26I have very happy memories of Paul Ainsworth's dish. He combined many of the things we're looking for.
0:07:26 > 0:07:32It was fun but also there was a very high level of technical skill involved in all the parts.
0:07:32 > 0:07:36There'd be something for everybody. For me, I love them all. They were great.
0:07:36 > 0:07:41Some of the most delicious fishes that I know come from Cornwall.
0:07:41 > 0:07:43Sardines, great mackerel, sea bass.
0:07:43 > 0:07:48So put all of them together and I'd be very happy.
0:07:49 > 0:07:52'Under close scrutiny, he's creating a Cornish beach scene
0:07:52 > 0:07:58'complete with sardine can, sand and oyster shells.'
0:07:58 > 0:08:02- Liking the presentation there, Paul. A bit similar to mine.- Thank you.
0:08:02 > 0:08:06- Well, I don't have seaweed and stuff, but...- Battle of the slates and the sardine cans.
0:08:06 > 0:08:10'And Paul's clever presentation doesn't stop there.
0:08:10 > 0:08:15- 'He's baking sea bass in newsletters from the Fishermen's Mission...' - You had them printed?- Yeah.
0:08:15 > 0:08:18'..the community project that inspired his dish.'
0:08:18 > 0:08:21- Price 3D.- It's all the old adverts.
0:08:21 > 0:08:24'And he's got clever fish cookery to match.'
0:08:24 > 0:08:28This is someone whose restaurant is right by the sea,
0:08:28 > 0:08:35who gets produce on his doorstep. He deals with fish all the time, so Paul's the one to watch.
0:08:35 > 0:08:40'High expectations. Paul's taking it in his stride.'
0:08:40 > 0:08:42It's all going well now. It's that mad rush at the end
0:08:42 > 0:08:46that can catch you out, but so far, so good.
0:08:46 > 0:08:51'He's even on schedule. Until Chris and Lisa come over for a closer look.'
0:08:51 > 0:08:55- CLATTERING - 'And disaster strikes his breadcrumbed oysters.'
0:08:55 > 0:09:00- BLEEP.- 'They'd been left to one side behind a certain Irishman.'
0:09:02 > 0:09:04- Sorry, mate, I think that was me. - That's all right.
0:09:04 > 0:09:10'But time is running out and making them again is an added pressure he doesn't need.'
0:09:10 > 0:09:13I feel like a douchebag doing that.
0:09:13 > 0:09:19'Undeterred, he finally gets his oysters into the fryer and pops his sea bass parcels onto his slate.
0:09:21 > 0:09:26'With his pickled sardines and crowning glory, his deep-fried oysters.
0:09:29 > 0:09:31'It's been a race to the finish.'
0:09:31 > 0:09:36If you could put it down so they're looking at it like we are, like that, yeah? Thanks very much.
0:09:36 > 0:09:40- 'All appears to be forgiven.' - THEY LAUGH
0:09:40 > 0:09:44'Will Paul be rewarded with a place in the top three.
0:09:44 > 0:09:49- Wow. What about that? That looked good.- Very good.
0:09:49 > 0:09:52I'm feeling confident, but I'm a bit more reserved today.
0:09:52 > 0:09:58I was confident yesterday with the duck and I didn't get a top-three. It could be the same today.
0:10:07 > 0:10:11- What do you think, Richard? - That looks amazing!
0:10:11 > 0:10:15- I mean, don't you want to be beside the seaside?- I think we are!
0:10:15 > 0:10:18That's...
0:10:19 > 0:10:23The sea bass in the paper.
0:10:24 > 0:10:28Beautiful. That sea bass smells so good.
0:10:28 > 0:10:32And I think that last time, if I remember rightly, in the tin it was mackerel
0:10:32 > 0:10:38and this time it's actually sardines, so I think the season for sardines must have come in.
0:10:38 > 0:10:41I love this newspaper. It's the monthly magazine
0:10:41 > 0:10:45of the Royal National Mission to Deep-Sea Fishermen.
0:10:45 > 0:10:50There's a chef who's actually thought through every detail of this, even the printing on the paper.
0:10:52 > 0:10:55Matthew, I love the oyster.
0:10:57 > 0:11:02The sardine... I think it lacks a little bit a seasoning if anything.
0:11:02 > 0:11:06I actually like it more than I did the last time. I think the sea bass is great.
0:11:06 > 0:11:09I think it's good to do for an occasion like this.
0:11:09 > 0:11:13I think if this went down on a table, there's a lot to talk about here.
0:11:13 > 0:11:17This sea bass is perfect. I mean, the cooking is just so beautiful.
0:11:17 > 0:11:21It's flaking and soft and not over-cooked.
0:11:21 > 0:11:25What a great start. This is right up my street.
0:11:25 > 0:11:29It's a seafood slab right from Cornwall
0:11:29 > 0:11:31and it does suit the occasion.
0:11:31 > 0:11:34For a street party, absolutely cracking dish.
0:11:35 > 0:11:38'That's a big thumbs-up from the judges.
0:11:38 > 0:11:40'But what about Paul's fellow chefs?'
0:11:42 > 0:11:44Look how beautiful that's cooked. Look at that.
0:11:46 > 0:11:48Really moist.
0:11:48 > 0:11:51It's a clever bit of cooking, that.
0:11:51 > 0:11:55That oyster... Altogether it's really, really good.
0:11:55 > 0:11:59- It's just brilliant. - It's really, really good. - It's a strong dish. Very strong.
0:11:59 > 0:12:03I've got the fear now. That is a serious plate of food.
0:12:03 > 0:12:09'Paul's fisherman's lunch scored seven in the heats. Has he raised the bar today?'
0:12:09 > 0:12:15Paul Ainsworth's fisherman's lunch gets a massive eight from me cos it was delicious.
0:12:15 > 0:12:18What a brilliant fisherman's picnic.
0:12:18 > 0:12:22Delicious, looked great, it deserves an eight.
0:12:22 > 0:12:27Well, I want to meet this fisherman because he's clearly a very sophisticated
0:12:27 > 0:12:31and very good-humoured fellow. And if I met him, I would also give him an eight.
0:12:31 > 0:12:37I can feel a fish fight coming up in Padstow, because I think there's a new sheriff in town.
0:12:37 > 0:12:41I think Paul is finally giving some competition to Rick Stein. So it's a nine.
0:12:41 > 0:12:43Wow!
0:12:44 > 0:12:49'An incredible start. Can Northern Ireland's Chris Fearon match it?
0:12:49 > 0:12:53'His chicken in a bag landed him a top-three spot yesterday
0:12:53 > 0:12:56'but his fish course of tinned, cured and poached salmon
0:12:56 > 0:12:58'was ripped to shreds by Richard in the heats.'
0:12:58 > 0:13:02He's a hard man to please. He's unpredictable.
0:13:02 > 0:13:06He'll be your best mate one minute and then he'll come down on you like a ton of bricks.
0:13:06 > 0:13:09- Did he like your fish dish? - Not really, no.
0:13:09 > 0:13:13- And are you changing it?- No. - THEY LAUGH
0:13:13 > 0:13:18In the regional heat, I had a tin that I put the salmon into.
0:13:18 > 0:13:21Richard Corrigan really hated that. He really went to town on me.
0:13:21 > 0:13:25But I'll just stick to my guns and get a top-three finish.
0:13:25 > 0:13:29'It's a big gamble, but Chris didn't get to the finals by playing it safe.'
0:13:29 > 0:13:32I liked this dish. I think there's a bit of tweaking to do
0:13:32 > 0:13:36but, all in all, it was the sort of thing you could see at an occasion like this.
0:13:36 > 0:13:39I didn't enjoy this dish.
0:13:39 > 0:13:44I thought it was not poorly executed, it was just poorly thought out.
0:13:44 > 0:13:49- I'm surprised he hasn't changed it. - He obviously pays more attention to us than to you.
0:13:49 > 0:13:52'Richard isn't the only one giving Chris a hard time.'
0:13:52 > 0:14:00Do you feel threatened that he served sardines in a sardine tin and you're serving salmon in a sardine tin?
0:14:00 > 0:14:03- I think it'll be up against me. - We'll have to wait and see.
0:14:06 > 0:14:09I'm getting a hard time for not having sardines in my tin.
0:14:09 > 0:14:11Who's to say it's a sardine tin? It's a tin.
0:14:13 > 0:14:17It doesn't matter what's in it. It tastes nice. Please.
0:14:17 > 0:14:21'He's made jars of poached salmon and Irish soda bread, too.
0:14:21 > 0:14:23'Finger food he thinks is perfect for sharing.'
0:14:23 > 0:14:28He's not changed anything, he's stuck with what he believes in and there's three other people
0:14:28 > 0:14:33on that judging panel so you never know, but I think he's nervous.
0:14:33 > 0:14:39'But there's no going back now and juggling three salmon dishes with his competitors watching
0:14:39 > 0:14:43'is pushing this first-time finalist close to breaking point
0:14:43 > 0:14:46'and forcing former champion Lisa to stay on her toes.'
0:14:47 > 0:14:50I keep thinking one of those is going to come my way.
0:14:50 > 0:14:54'Happily for Lisa, Chris has just one element left.
0:14:54 > 0:14:57'His smoked salmon potato cakes.'
0:14:57 > 0:15:03- Anything we can do to help? - Not at the moment, I just- BLEEP- at the last second.
0:15:05 > 0:15:08- I'll put the sticks in, you build them.- Yeah, brilliant.
0:15:11 > 0:15:19'With Lisa's help, Chris gets them onto his board with is poached and tinned salmon and up to the pass.'
0:15:22 > 0:15:25- OK, off you go.- Thank you.
0:15:28 > 0:15:30I wasn't 100 percent happy with it.
0:15:30 > 0:15:36I felt like that the last time and I got really good feedback from the judges, so you never know.
0:15:44 > 0:15:48I... It looks like a canape party, frankly, of salmon.
0:15:48 > 0:15:54I mean, I would serve this to my two-year-old's party.
0:15:54 > 0:15:58It just doesn't do it for me. Salmon, salmon and salmon.
0:15:58 > 0:16:04- As far as I'm concerned, it's far too much salmon.- Richard, could we have less talk and pass it up?
0:16:04 > 0:16:08There we go. OK, pass that down.
0:16:08 > 0:16:13The presentation is a bit diminished from what I remember. A bit namby-pamby.
0:16:15 > 0:16:19I think, as Richard said, it's canape time.
0:16:19 > 0:16:23The horseradish is great, but I think the salmon is too salty.
0:16:23 > 0:16:26- No. No.- Yeah.
0:16:26 > 0:16:28I like the presentation.
0:16:28 > 0:16:31I think there's things to endear one to it.
0:16:31 > 0:16:36But it is, in my opinion, not in the running to be there at the final shout.
0:16:36 > 0:16:41- It's not as good as the last time I tasted it. - And you didn't like it then.
0:16:41 > 0:16:47I'm happy with it. I don't see why we should reject it just because it looks like canapes.
0:16:47 > 0:16:53OK. The problem is that it's actually three canapes that taste almost exactly the same.
0:16:53 > 0:16:56I think that's right, Matthew. I think the dish is monochrome
0:16:56 > 0:16:59but I also think the dish has slightly gone backwards.
0:16:59 > 0:17:03There is actually less clarity between the different fishes than there was before.
0:17:03 > 0:17:09It's not demonstrative enough, not fun enough, not delicious enough, not theatrical enough.
0:17:09 > 0:17:11It doesn't make me happy enough.
0:17:11 > 0:17:14'Not the response Chris was looking for.
0:17:14 > 0:17:17'Will his fellow chefs be any kinder?'
0:17:17 > 0:17:19- Some more tinned fish, guys. - Irish salmon.
0:17:19 > 0:17:25- What do you think, lads? - It's very similar to the presentation of Paul's, isn't it?
0:17:25 > 0:17:28Nothing really jumps out at me.
0:17:28 > 0:17:31It is a plate of salmon.
0:17:31 > 0:17:34Nothing really gives that wow factor, you know what I mean?
0:17:37 > 0:17:42Well, I'm afraid this was absolutely a case of "Honey, I shrunk the dish".
0:17:42 > 0:17:46It was diminished in every way, so it's only a five from me.
0:17:46 > 0:17:48I found myself disappointed in it.
0:17:48 > 0:17:51It was fine but not good. It's a five.
0:17:51 > 0:17:56If this is a celebration of salmon, then this is a celebration that I do not want to attend.
0:17:56 > 0:17:59- It's a four.- Oh!
0:17:59 > 0:18:04I really didn't enjoy this dish. Chris Fearon's three-way salmon.
0:18:04 > 0:18:08It has no place on my table, so therefore it's a four.
0:18:08 > 0:18:11'So Chris should have taken Richard's advice.
0:18:11 > 0:18:14'How will the North West's Lisa Allen measure up?
0:18:14 > 0:18:19'After a cracking start yesterday, she wants another top-three spot
0:18:19 > 0:18:21'for her risky tunnel-boned, salt-crusted sea trout.
0:18:21 > 0:18:25'She won't know it's cooked properly until it's dished up.
0:18:25 > 0:18:29'The risk paid off in the heat but left the judges wanting more.'
0:18:29 > 0:18:32For some reason, I feel a big salt-crusted fish
0:18:32 > 0:18:34would look amazing on a big, long table.
0:18:34 > 0:18:38But Lisa sort of diminished the idea, she miniaturised it.
0:18:38 > 0:18:44It needs to be bigger. And also I didn't see what the connection with the scallop was.
0:18:44 > 0:18:48It was as if she had two great gastronomic dishes she wanted to show off with
0:18:48 > 0:18:50and she just put them there side by side.
0:18:52 > 0:18:56Tweaked it slightly. I think they wanted the dish to be more together.
0:18:56 > 0:19:00So I've done away with the salt boxes, I've lifted up the fish,
0:19:00 > 0:19:05I've got rid of the scallop shells. So it'll be interesting to see what they think.
0:19:06 > 0:19:12'She stuffed the fish with cockles in the regional heats but today there's a problem.'
0:19:12 > 0:19:16They're really gritty. I'm not a chef that will serve up something that's not right
0:19:16 > 0:19:22and I'm definitely not going to serve gritty cockles to the judges. So I'm going to change it.
0:19:22 > 0:19:25'She's used brown shrimp instead, a risky substitution.
0:19:25 > 0:19:28'But nothing seems to faze last year's champion.'
0:19:28 > 0:19:31How many times did you get onto the top three last year?
0:19:31 > 0:19:34- Er, twice.- Twice.- Yeah.
0:19:34 > 0:19:37So you're going to top that this year, I hope.
0:19:40 > 0:19:47'She's followed the judges' advice and tweaked her dish's presentation to give it more wow factor.'
0:19:47 > 0:19:49- Really cool.- A bit of a beach.
0:19:49 > 0:19:51They're lovely.
0:19:54 > 0:20:00'And she's got rid of her scallop shells, too, serving her potato salad on specially-designed plates
0:20:00 > 0:20:04'under her now elevated salt-crusted sea trout.'
0:20:04 > 0:20:06- Got it?- Yep.
0:20:11 > 0:20:13- Now, lads.- Be careful, boys.
0:20:14 > 0:20:16- Well done, Lisa.- Yeah, really nice.
0:20:16 > 0:20:19Really nice. Well done.
0:20:19 > 0:20:24- Look at this one.- Wow!- Oh, boy.
0:20:24 > 0:20:27- That looks good. - Is that Moby Dick going past? THEY LAUGH
0:20:30 > 0:20:32I hope the dish is good enough to be in the top three.
0:20:32 > 0:20:38But there is a lot of fantastic dishes out there, so you can never call it. But fingers crossed.
0:20:39 > 0:20:42Ah!
0:20:42 > 0:20:45I think this deserves a fanfare.
0:20:45 > 0:20:49- That is something. - That is much improved.- Yes.
0:20:49 > 0:20:54- The scallops have gone for a start. - That's what we wanted to see in the first place.
0:20:54 > 0:20:57- That is an arrival. - That's what we've been waiting for.
0:20:57 > 0:20:59- That's an entrance. - Shall I be mother?
0:20:59 > 0:21:04- You try. I think you're going to have a fine old mess.- OK!
0:21:04 > 0:21:10Boing, boing, boing! This is pure drama and excitement! Ooh, hang on a second.
0:21:10 > 0:21:15The last time, this was rainbow trout, but this looks to me
0:21:15 > 0:21:17very much like sea trout.
0:21:17 > 0:21:21- Absolutely. And much nicer! - Oh, much nicer.
0:21:21 > 0:21:24And what's more... Hang on, hang on.
0:21:24 > 0:21:27There's something very special going on underneath that.
0:21:27 > 0:21:30There are no longer any cockles, there are shrimps.
0:21:30 > 0:21:35- Brown sea shrimps. - I love this dish, Matthew.
0:21:35 > 0:21:40- Isn't it terrific? - This is exactly what the Great British Menu is all about.
0:21:40 > 0:21:44Thoughtful, great cooking,
0:21:44 > 0:21:47lovely process and what magical presentation.
0:21:47 > 0:21:53Do you know, this is just delicious. It tastes of the sea, it's fresh as a daisy.
0:21:53 > 0:21:57I think it needs to be either on a plate, some other serving,
0:21:57 > 0:22:02but in terms of quality, it's absolutely top draw Great British Menu.
0:22:02 > 0:22:09Oliver darling, sometimes you just cannot resist your instinct to put the boot in.
0:22:09 > 0:22:14Just admit for once that you've met the perfect dish. It's lovely!
0:22:14 > 0:22:17- The cooking is perfect, the... - Stop there.
0:22:17 > 0:22:22I am tasting everything I want to see in the Great British Menu, I'm tasting it right now.
0:22:22 > 0:22:26Absolutely. And I think this is the mark of a really confident cook.
0:22:26 > 0:22:32I mean, there are not many cooks who have the confidence to do something
0:22:32 > 0:22:35which is as bold and as simple as this.
0:22:35 > 0:22:39That's a dish you bring to presidents of the world and just give them.
0:22:39 > 0:22:41And say, "British food at its best".
0:22:43 > 0:22:47'That's high praise. Will her fellow chefs be as adoring?'
0:22:47 > 0:22:50Look. How amazing is this? This is just brilliant.
0:22:53 > 0:22:57- Mm. Tastes good.- Incredible. I personally can't find fault in it.
0:22:57 > 0:23:03I don't see why this isn't a contender for the top three from what we've seen so far.
0:23:03 > 0:23:05I can't see that not scoring ten out of ten.
0:23:05 > 0:23:09I cannot see it scoring one out of ten. THEY LAUGH
0:23:09 > 0:23:14'But it's the judges' scores that count.'
0:23:14 > 0:23:17Lisa Allen's sea trout was the most majestic,
0:23:17 > 0:23:22delicious, gorgeous morsel of food that I have tasted
0:23:22 > 0:23:25and therefore it gets a big nine for me.
0:23:25 > 0:23:28She's hit that sport button on her cooking today
0:23:28 > 0:23:32because this dish was just so beautiful, so perfect,
0:23:32 > 0:23:36- I can really see it at the banquet, it's a nine.- Wow.
0:23:36 > 0:23:40What's the matter with you two miserable guys? That dish was fantastic!
0:23:40 > 0:23:45It was a double-decker of absolute gastronomic delight!
0:23:45 > 0:23:48It's a ten!
0:23:48 > 0:23:51I think this dish had everything. It was fun,
0:23:51 > 0:23:54it was a great show, it was a delight to eat.
0:23:54 > 0:23:58It was a cracking good dish in every sense. Nine.
0:24:03 > 0:24:08'Three down, five to go, and the chefs have an agonising wait ahead of them.'
0:24:08 > 0:24:10I think the competition's really hotting up now
0:24:10 > 0:24:14cos you've seen so many different dishes with people going... SHE GASPS
0:24:14 > 0:24:18You two are up last again. You've got to watch all these amazing dishes go by.
0:24:18 > 0:24:21- HE LAUGHS - And feel the pain.- Yeah, yeah.
0:24:21 > 0:24:28- And then get the same result as yesterday. - Perfect. Double whammy.- Yeah.
0:24:28 > 0:24:31'Michael's up next representing Scotland
0:24:31 > 0:24:35'along with Andrew Pern from the North East, yesterday's bottom two.'
0:24:35 > 0:24:38OK, here we go. Round two.
0:24:38 > 0:24:42I'd love to get a top-three place today. It's what we're all aiming for.
0:24:42 > 0:24:44I don't want to be in the bottom position again today.
0:24:44 > 0:24:47I've got to get better results and pull out all the stops.
0:24:50 > 0:24:56'Newcomer Andrew Pern came seventh yesterday and is desperate to impress the judges today.'
0:24:56 > 0:24:58Look at this beauty.
0:24:58 > 0:25:00HE LAUGHS
0:25:00 > 0:25:04'He's banking on his posh soup and sandwiches with lobster and scallops
0:25:04 > 0:25:06'to pull in the points.'
0:25:06 > 0:25:11It's a sense of occasion, that's what it's all about. It's something to celebrate people in the community.
0:25:11 > 0:25:15I think the soup and the warm seafood will fit the bill.
0:25:15 > 0:25:19'But the judges didn't think it was a party dish.'
0:25:19 > 0:25:22In the words of the Gibb brothers, tragedy!
0:25:22 > 0:25:26I think, you know, it's a restaurant dish,
0:25:26 > 0:25:30it's a classic restaurant dish, it's like he just hasn't bothered.
0:25:30 > 0:25:35We have in the past seen dishes which have been tweaked, as the chefs would claim.
0:25:35 > 0:25:39Changing it at the last moment has always helped me on the way through.
0:25:39 > 0:25:42Let us hope that Andrew Pern has done the same.
0:25:42 > 0:25:45'Andrew served kipper sandwiches in the regional heats
0:25:45 > 0:25:48'and is upping his game today with a new lobster version.'
0:25:48 > 0:25:52- Why did you change from the kipper to the lobster? - The kipper was quite strong.
0:25:52 > 0:25:57- I like kipper, though. - I love kipper, as well, but the judges didn't seem to.
0:25:57 > 0:26:00'But he's keeping his soup the same
0:26:00 > 0:26:04'and returning champion Tom seems more impressed with the pot he's serving it in.'
0:26:04 > 0:26:09- Now then, Tommy!- Whoo! That's almost as showy as mine.
0:26:09 > 0:26:13- What are you serving in it? - I'm doing a fish soup
0:26:13 > 0:26:17and I've got these little lobster club sandwiches and some wild-garlic mayonnaise in there.
0:26:17 > 0:26:20Wild-garlic mayonnaise, sandwiches and soup?
0:26:20 > 0:26:22'It sounds simple but there's a lot going on
0:26:22 > 0:26:26'and his rivals aren't convinced it'll hit the mark.'
0:26:26 > 0:26:30Is it the street party? Is it the brief that I've read? I don't know.
0:26:30 > 0:26:34No doubt he'll plate it up well but is it heading too much down the restaurant line?
0:26:34 > 0:26:38- So are you nearly ready to serve, chef?- I'm actually ahead for once.
0:26:38 > 0:26:41- Famous last words.- Yeah, yeah.
0:26:41 > 0:26:45- Don't speak too soon.- Yeah. Plenty of time to mess it all up.
0:26:45 > 0:26:48'With Tom's words of warning ringing in his ears,
0:26:48 > 0:26:53'he ladles out his soup, portions up his lobster, scallops and samphire
0:26:53 > 0:26:57'and gets it to the pass with his lobster sandwiches.'
0:26:57 > 0:26:59Go, here we go. Good luck.
0:26:59 > 0:27:04- Don't drop it, please. - Good.- Thank you.- Well done.
0:27:04 > 0:27:10I don't know where I'll come, middle of the road, top three would be lovely. We'll see what they think.
0:27:18 > 0:27:20What was all the criticism about?
0:27:20 > 0:27:23I mean, I haven't tasted anything yet, but...
0:27:25 > 0:27:30- But what?- Beautiful sandwich, some soup, some seafood.
0:27:31 > 0:27:37Right. As you would get in any posh restaurant up and down the country or throughout Europe.
0:27:37 > 0:27:42- You know what? This smells smoky and it's overpowering the freshness of everything.- It's the bacon.
0:27:45 > 0:27:46Mm.
0:27:46 > 0:27:50- The kipper's gone. It's lobster. - Thank goodness for that.
0:27:50 > 0:27:53And that makes much more sense.
0:27:53 > 0:27:57- And very delicious lobster, too.- Mm. - It's a very good sandwich.
0:27:57 > 0:27:59Mm. The sandwich is the highlight.
0:27:59 > 0:28:05- Mm!- Soup's a tragedy. - I must say, the soup is not as good as it should be.
0:28:05 > 0:28:12For me, the broth itself doesn't have that sort of singing clarity of flavour and sweetness
0:28:12 > 0:28:15- that you really need from a shellfish broth.- It looks great.
0:28:15 > 0:28:20It looks great but it's more haughty restaurant than it would be street party.
0:28:21 > 0:28:25This just doesn't feel like a dish that you want to share with people.
0:28:25 > 0:28:29It doesn't have any love, it doesn't have any inspiration.
0:28:29 > 0:28:33As it stands, I don't think that this dish is even an also-ran.
0:28:33 > 0:28:38- Compared to the salmon, the potted salmon three ways... - Well, that's a non-starter.
0:28:38 > 0:28:44God, you're getting... Matthew! There was always a sense of fair play about you!
0:28:44 > 0:28:48We've all recognised that the club sandwich has shown a tremendous improvement.
0:28:48 > 0:28:52- Let's hear it for the club sandwich. - Yeah.- Club sandwich!
0:28:52 > 0:28:57We love the club sandwich. It's the rest of the dish which is the problem.
0:28:57 > 0:29:01'Not the response Andrew would like to hear. Will his peers agree?'
0:29:01 > 0:29:04It's high-end. It's restauranty.
0:29:04 > 0:29:09- You're dying to get into that club sandwich, aren't you? Go on, Chris. - You cut it up into three.
0:29:09 > 0:29:15- Mm-hm. It's just garlic, garlic, garlic, you know what I mean? - Great dish, great flavours.
0:29:16 > 0:29:22- But I don't think it fits the criteria on the brief. - Yeah, I agree. Yeah, definitely.
0:29:25 > 0:29:29I think, in the final analysis, Andrew's dish was, for me, all at sea
0:29:29 > 0:29:32and probably should've been allowed to stay there. Six.
0:29:32 > 0:29:38Great sandwich. Very disappointing soup. It's a five.
0:29:38 > 0:29:39HE SIGHS
0:29:39 > 0:29:45Andrew is a man who just does not feel the love.
0:29:45 > 0:29:48I'm giving him a very generous three.
0:29:49 > 0:29:52I liked the lobster club sandwich.
0:29:52 > 0:29:56I just didn't get the soup. In that case, it's a five.
0:29:56 > 0:29:59'Andrew's tweaks haven't done him any favours.
0:29:59 > 0:30:03'Will first-time finalist Michael Smith do any better?
0:30:03 > 0:30:08'He made kedgeree in the heats but is risking everything with a new dish today.
0:30:08 > 0:30:11'A do-it-yourself prawn cocktail
0:30:11 > 0:30:14'inspired by Tony Singh, the chef Michael beat,
0:30:14 > 0:30:17'who wowed the judges with a tower of langoustine.'
0:30:17 > 0:30:21My style's pretty simple, it's not as technical as some of the other chefs here,
0:30:21 > 0:30:26but it's got a lot of fun, a lot of visual impact, so hopefully that will win the judges over.
0:30:26 > 0:30:30Changing kedgeree was probably the right thing to do.
0:30:30 > 0:30:32His restaurant is on the Isle of Skye
0:30:32 > 0:30:38which is surrounded by prime prawn and langoustine waters, some of the finest in the country,
0:30:38 > 0:30:44so if he doesn't use those fantastic ingredients that are on his doorstep, I think he needs his head examined.
0:30:44 > 0:30:48Isle of Skye, langoustine or prawns, you can't go wrong, can you?
0:30:50 > 0:30:55'Changing his dish is a brave decision. Will it be worth it for Michael?'
0:30:55 > 0:30:59You take that risk, don't you? Sometimes it pays off, sometimes it doesn't.
0:30:59 > 0:31:03Yeah. Mind you, saying that, it backfired a bit for me yesterday.
0:31:03 > 0:31:07Hopefully it's not the case for you. Well, hopefully it is.
0:31:07 > 0:31:10Mark was coming in with a new dish.
0:31:10 > 0:31:14He's got a lot of pressure on his shoulders and if it was me, I'd be bricking it.
0:31:14 > 0:31:18'He's making buttermilk scones to accompany his prawns.
0:31:18 > 0:31:20'But Aktar's not sure it's cheffy enough.'
0:31:20 > 0:31:22Is there anything else going on with that?
0:31:22 > 0:31:27- What do you mean?- You've got the cocktail, the scones. Anything else?
0:31:27 > 0:31:31Sometimes you can do too much and if you don't get it right, it takes away.
0:31:31 > 0:31:38Michael, once again, very simple. Some may argue too simple.
0:31:38 > 0:31:42He went very simple yesterday. That didn't do him too many favours.
0:31:42 > 0:31:46'But Michael has a trick up his sleeve.'
0:31:46 > 0:31:48- What have you been catching?- Prawns.
0:31:48 > 0:31:53- Prawns. Do you want this closed? - Yes, please.
0:31:54 > 0:31:59'His playful presentation is causing quite a stir in the kitchen.'
0:31:59 > 0:32:03- That looks amazing.- Thanks. - It really, really does.
0:32:03 > 0:32:07- Just a bit of theatre. - Oh, you've got that.- Hopefully it's got the initial wow factor.
0:32:07 > 0:32:12- That does look great. - It's brilliant, isn't it?
0:32:14 > 0:32:18- How many do they get each? - It's portioned for six each.- Nice.
0:32:18 > 0:32:23- Never let it be said a Scotsman's tight. - THEY LAUGH
0:32:23 > 0:32:25'Langoustine in place,
0:32:25 > 0:32:32'Michael hides avocado salsa, cocktail sauce and lettuce leaves inside and delivers it to the pass.'
0:32:33 > 0:32:36All right, mate?
0:32:38 > 0:32:42- Got it?- Thank you. - You sure?- Yeah.- All right?
0:32:44 > 0:32:48- That looks mega, man. - Cheers.- It's brilliant.
0:32:50 > 0:32:53The visual aspect definitely has been elevated.
0:32:53 > 0:32:59It looks amazing. It should stop a banquet hall in its tracks when it arrives if it got to the banquet.
0:33:02 > 0:33:05- THEY LAUGH - Ah!
0:33:05 > 0:33:08- SHE CLAPS - Wow! Fantastic!
0:33:08 > 0:33:11That is just fantastic!
0:33:11 > 0:33:16You said, Prue, you wanted something carried into the hall that would bring the place to a standstill
0:33:16 > 0:33:20and I think this might be it. I think I'd better open it up.
0:33:20 > 0:33:24I assume this is how it works. I've never opened a lobster pot before.
0:33:24 > 0:33:28- There we go.- This is what you asked for, isn't it?- This is...
0:33:28 > 0:33:33- If you're going to do it, this is what you should be doing. - Pass those down.
0:33:33 > 0:33:36And I'm picking off the biggest ones.
0:33:36 > 0:33:40This is exactly what I think a summer party is all about,
0:33:40 > 0:33:43- getting your hands into it. - You're in heaven, aren't you?
0:33:43 > 0:33:46This is just culinary heaven.
0:33:48 > 0:33:54- Oh!- I do think... Once again, here is a chef who's actually
0:33:54 > 0:33:58taken a great primary ingredient and not mucked it around.
0:33:58 > 0:34:04The thing I love most about this dish is actually the fact that it has a perfect sense of place.
0:34:04 > 0:34:07- It's ideal for an occasion like this.- I think it's great.
0:34:07 > 0:34:11I can see this sitting on those tables in Leadenhall Market all day long.
0:34:11 > 0:34:16It's a thing of great beauty and simplicity. And it's a much improved dish.
0:34:16 > 0:34:20The prawns are so fresh and so delicious.
0:34:20 > 0:34:25But it's interesting, because I think we all feel this is gastronomy. Why do you think that?
0:34:25 > 0:34:30The complete understanding of what is great and what is enjoyable.
0:34:30 > 0:34:35Most people have no idea. They think chef's food, chef's ego on the plate
0:34:35 > 0:34:38is the idea of gastronomy. No, you're wrong.
0:34:38 > 0:34:42- This is gastronomy. - I quite agree with you.
0:34:42 > 0:34:48A little while ago, I could safely say that Lisa Allen was going to romp home,
0:34:48 > 0:34:50but now she has some serious competition.
0:34:50 > 0:34:56It's exactly what this competition is about. It's probably the pinnacle of what this competition's about.
0:34:56 > 0:35:01'Michael's simple prawns have gone down a storm with the judges. What will his rivals make of them?'
0:35:01 > 0:35:04We have to try one of these.
0:35:04 > 0:35:06- They are beauties, aren't they? - They're big boys.
0:35:06 > 0:35:12- Lovely.- Is everyone going to be happy, do you think, peeling prawns? - I think so.
0:35:12 > 0:35:16Yeah, I think it's involved, getting your hands in there.
0:35:17 > 0:35:23- He's definitely got the essence of sharing.- We're all tucking in, getting involved.
0:35:23 > 0:35:28To change an entire dish and come off with that, fair play.
0:35:28 > 0:35:32'So will Michael come top or bottom of the class today?'
0:35:32 > 0:35:36Before this competition, I did not know much about Michael Smith.
0:35:36 > 0:35:39That's going to change, for him and the Isle of Skye.
0:35:39 > 0:35:41It's a big eight for that dish.
0:35:41 > 0:35:46For me, Michael rode the boat ashore. This is conviction cooking.
0:35:46 > 0:35:51I would love to see that being paraded down Leadenhall Market. Nine.
0:35:51 > 0:35:54What a transformation from last time round.
0:35:54 > 0:35:57- It deserves everything it gets. It's a ten.- Oh!
0:35:57 > 0:36:02This was a dish of simple brilliance and brilliant simplicity.
0:36:02 > 0:36:04So it's eight.
0:36:09 > 0:36:15'Five down, three to go. The chefs can't help but wonder who would be in their top three.'
0:36:15 > 0:36:17If it was purely on visual spectacle,
0:36:17 > 0:36:23it's definitely, definitely Michael that would win the fish course, without a doubt.
0:36:23 > 0:36:26'And the standard of cooking is second to none.'
0:36:26 > 0:36:31Phenomenally good dishes there. You've got to be right on the top of the board to beat them.
0:36:32 > 0:36:37'The final chefs to take their place in the kitchen are the South East's Tom Kerridge,
0:36:37 > 0:36:41'Welshman Hywel Jones and the Central region's Aktar Islam.'
0:36:41 > 0:36:45- We've had to stand around and watch the other five do their dishes. - Again.
0:36:45 > 0:36:48Now it's our turn. So let's crack on, lads.
0:36:48 > 0:36:51'Michelin-starred Hywel Jones is up first
0:36:51 > 0:36:55'and using the same ingredient as rival Tom.
0:36:55 > 0:36:59'He's hoping his posh lobster cocktail with claw-meat fritters
0:36:59 > 0:37:02'and asparagus will secure him another top-three.'
0:37:02 > 0:37:05His cooking is of such a superlative level.
0:37:05 > 0:37:07I mean, it is just blinding.
0:37:07 > 0:37:10The challenge we have all the time in dealing with him is,
0:37:10 > 0:37:12is this suitable for the occasion?
0:37:12 > 0:37:15It's all about street food, it's all about a party.
0:37:15 > 0:37:18It's pointless bringing restaurant dishes to this brief.
0:37:18 > 0:37:22And if he did, he could really fall down very easily.
0:37:22 > 0:37:26I think it's a feast for the eyes. What I need to do is go out,
0:37:26 > 0:37:30not worry about the others, believe in my dish and hopefully I'll be top three.
0:37:32 > 0:37:35'Hywel starts by prepping his lobster,
0:37:35 > 0:37:39'an ingredient he thinks is fitting for an auspicious occasion.
0:37:39 > 0:37:41What are you actually doing with the lobster?
0:37:41 > 0:37:46The lobster is been poached and then the claws are made into little fritters,
0:37:46 > 0:37:49fill the shell with some frisee lettuce, in between the lobster,
0:37:49 > 0:37:52a few little tomato confit petals to give sweetness.
0:37:52 > 0:37:56Wow. It's really, really refined. Is this something they liked first time round?
0:37:56 > 0:38:01- Yeah, I did have good feedback. - OK. You've not changed it at all?
0:38:01 > 0:38:04'It's a traditional dish Hywel believes in,
0:38:04 > 0:38:06'but his rivals have doubts about.'
0:38:06 > 0:38:09Hywel's got a very refined style.
0:38:09 > 0:38:14I mean, it's definitely Michelin through and through.
0:38:14 > 0:38:17Has he done what it needs to make it to the top three again? I don't know.
0:38:17 > 0:38:21'He's serving his lobster cocktail on a bed of pebbles,
0:38:21 > 0:38:23'and has attracted quite a crowd,
0:38:23 > 0:38:28'eager to get a glimpse of their Michelin-starred competition.
0:38:28 > 0:38:31'Undeterred, he pops his lobster-meat fritters on top
0:38:31 > 0:38:36'with some green leaves for garnish, and delivers it to the pass.'
0:38:37 > 0:38:40Here goes. Just put it on. Let them get in there,
0:38:40 > 0:38:42get their hands in it.
0:38:45 > 0:38:48Today my dish went brilliantly, came out exactly as I intended.
0:38:48 > 0:38:52But these dishes I've seen today and yesterday are incredible,
0:38:52 > 0:38:55and it's just too close to call.
0:39:05 > 0:39:08It looks really simple. It looks great.
0:39:08 > 0:39:11But does it eat as good as it looks there?
0:39:11 > 0:39:14- Well, I think pass it down.- Please!
0:39:21 > 0:39:24I liked this dish the last time, but again, for me,
0:39:24 > 0:39:27it's about his technique. Do I think this is suitable for the banquet?
0:39:27 > 0:39:31No. I think it's a perfectly good piece of cooking.
0:39:31 > 0:39:34I don't think it's in any way spectacular.
0:39:34 > 0:39:38I think in the right environment this is a delicious dish.
0:39:38 > 0:39:41I just don't get the street-party element.
0:39:44 > 0:39:46It's beautifully done, isn't it?
0:39:46 > 0:39:50Look at the way he's put the little bits of asparagus stalk
0:39:50 > 0:39:53and lettuce. It's like a great lobster cocktail, isn't it?
0:39:53 > 0:39:55That's what it is.
0:39:55 > 0:39:58- I think the main point of lobster... - Is the flavour.
0:39:58 > 0:40:02It's completely all to the flavour, and it's just not there.
0:40:02 > 0:40:06It seems to me that he said, "Yes, I will do The Great British Menu,"
0:40:06 > 0:40:10and just hopped on the train without thinking what he was going to cook.
0:40:10 > 0:40:13I think it's a really generic, universal dish,
0:40:13 > 0:40:16and not particular for this place, this occasion, these people,
0:40:16 > 0:40:19and, um, these judges, dare I say.
0:40:23 > 0:40:28Mmm! The lobster mayo really brings out the flavour
0:40:28 > 0:40:30of the shellfish, doesn't it?
0:40:30 > 0:40:33It's a fantastic lobster. The fritters are amazing.
0:40:33 > 0:40:36This sauce is good. I don't know if it meets the brief.
0:40:36 > 0:40:39I don't know if it's party food, food for sharing.
0:40:39 > 0:40:41I don't think it's street-party food.
0:40:41 > 0:40:45It's a really nice restaurant dish upscaled onto a platter.
0:40:45 > 0:40:47It's not food to share.
0:40:47 > 0:40:49'Well, Chris has made his feelings clear.
0:40:49 > 0:40:53'Will Hywel's dish fare any better than his rivals'?'
0:40:53 > 0:40:56This was a case of clinically correct cooking,
0:40:56 > 0:40:59but it just simply lacked the bounce for the banquet,
0:40:59 > 0:41:02- so it's only a six from me. - I agree. It was pretty,
0:41:02 > 0:41:05it was delicious, but it wasn't very exciting.
0:41:05 > 0:41:07So I've given it a six.
0:41:07 > 0:41:11This is a bit of a Stepford Wives dish for me.
0:41:11 > 0:41:13It's middle of the road. It looked very pretty.
0:41:13 > 0:41:17It's lobster. It's sort of ticking all the right boxes.
0:41:17 > 0:41:20But at the end of the day, it's very mediocre. It's five.
0:41:20 > 0:41:24I always associated the Welsh with passion, singing,
0:41:24 > 0:41:28tingling on the back of my neck.
0:41:28 > 0:41:31This dish just didn't associate itself with that,
0:41:31 > 0:41:33and therefore it's a six.
0:41:33 > 0:41:36'Not a Hallelujah Chorus for Hywel.
0:41:36 > 0:41:39'What will former champion Tom Kerridge bring to the party?
0:41:39 > 0:41:42'He came sixth yesterday - a disappointing start
0:41:42 > 0:41:45'for a chef who's used to winning, not losing.'
0:41:45 > 0:41:48- What's with the picture? - That's my good-luck charm.
0:41:48 > 0:41:52"Good luck from everybody at home, especially from Sponge the dog."
0:41:52 > 0:41:53All right. Cool.
0:41:53 > 0:41:55HE LAUGHS
0:41:55 > 0:41:58I think Tom's going to come back fighting today.
0:41:58 > 0:42:01I was even shocked at the score from yesterday.
0:42:01 > 0:42:04So he's going to be hot on everyone's heels.
0:42:04 > 0:42:07'Tom's looking to raise a smile with lobster burgers,
0:42:07 > 0:42:11'a dish he can't taste due to a shellfish allergy.'
0:42:11 > 0:42:13Tom, did Sponge like your dish?
0:42:13 > 0:42:15HE LAUGHS
0:42:15 > 0:42:17She's a big fan of lobster burgers.
0:42:17 > 0:42:20I could do with her today in that tasting room with the judges.
0:42:20 > 0:42:23Man's best friend, eh? Chef's best friend.
0:42:23 > 0:42:26- What - judges or dogs? - HE LAUGHS
0:42:26 > 0:42:28Well, today, certainly not the judges.
0:42:28 > 0:42:33That burger suffered the thing that most burgers suffer.
0:42:33 > 0:42:37You have very strong flavours, but they're basically dull.
0:42:37 > 0:42:41I think this is one of the dishes where he would be expecting to do very well,
0:42:41 > 0:42:44and he needs to do an awful lot of work to pull this round.
0:42:44 > 0:42:47If he got this dish so wrong first time around,
0:42:47 > 0:42:51I'd be very surprised if he didn't tweak it and change it.
0:42:51 > 0:42:53'And John has listened to the judges' criticism.
0:42:53 > 0:42:57'He's reduced the burgers' size and changed the bun.
0:42:57 > 0:43:01'But it's still just a burger, and up against some tough competition.'
0:43:01 > 0:43:03So, big man, these are your lobster burgers?
0:43:03 > 0:43:07- Yes. Very, very simple. - So how have you made these, then?
0:43:07 > 0:43:10Bit of lobster, little bit of mackerel,
0:43:10 > 0:43:13served with a coleslaw with no mayonnaise.
0:43:13 > 0:43:16So this will be a proper gourmet burger?
0:43:16 > 0:43:18- I hope so. - They wanted gourmet cuisine.
0:43:18 > 0:43:20Yes, so they're getting gourmet burger.
0:43:21 > 0:43:23- Come on, Tom. What are they? - Union Jacks.
0:43:23 > 0:43:26I was going to put the Cross of St George,
0:43:26 > 0:43:29- but I thought I might upset you. - I'll have my Welsh flag.
0:43:33 > 0:43:35'Ignoring Hywel's slight,
0:43:35 > 0:43:38'Tom battles on with his controversial lobster burgers,
0:43:38 > 0:43:41'putting them in their new buns
0:43:41 > 0:43:46'under close scrutiny from friend and foe, Lisa.'
0:43:46 > 0:43:50You want to be careful. McDonald's will be wanting to hire you next.
0:43:50 > 0:43:52HE CHUCKLES
0:43:52 > 0:43:55I want to be careful. I might be ending up at McDonald's next.
0:43:55 > 0:43:57SHE LAUGHS
0:43:57 > 0:44:00'But Tom's determined to elevate his humble burgers
0:44:00 > 0:44:02'to Michelin-starred heights.'
0:44:02 > 0:44:04If that don't put a smile on your face, what does?
0:44:04 > 0:44:07'He piles on his lobster claws,
0:44:07 > 0:44:10'and gets his very British burgers onto his specially designed board
0:44:10 > 0:44:13'and up to the pass.'
0:44:13 > 0:44:16They're coming to port.
0:44:17 > 0:44:21One burger. Form an orderly queue. Squeeze it. Off we go.
0:44:21 > 0:44:24Have to salute as it goes into the distance.
0:44:25 > 0:44:28I've listened to them. I've paid attention.
0:44:28 > 0:44:32I've tweaked it, and I'd love to get a top three today.
0:44:36 > 0:44:38Burgers...
0:44:41 > 0:44:44Rule Britannia! I think he's sticking his tongue out at us.
0:44:46 > 0:44:49Let me. I've no idea what's in here, by the way.
0:44:50 > 0:44:51- Shampoo. - THEY LAUGH
0:44:51 > 0:44:53You are terrible, Prue!
0:44:58 > 0:45:00Well, there is one major problem about this,
0:45:00 > 0:45:02and that's eating it at all,
0:45:02 > 0:45:06because the top keeps on sliding away from the bottom.
0:45:06 > 0:45:10The great thing about burgers is, you squash them tightly,
0:45:10 > 0:45:12and then you munch.
0:45:14 > 0:45:16It's a bit juvenile.
0:45:16 > 0:45:18I think it's sloppy again.
0:45:18 > 0:45:22You know, I don't... I think it's certainly better than before,
0:45:22 > 0:45:25but I still don't think it's good enough.
0:45:25 > 0:45:27But the spirit of the occasion I think he's got right.
0:45:27 > 0:45:31- I absolutely agree. - It's almost impossible to eat.
0:45:31 > 0:45:35You cannot get it into your mouth without it falling apart.
0:45:35 > 0:45:39This might cause hilarity and entertainment and laughter,
0:45:39 > 0:45:41but it actually gets in the way of enjoying this,
0:45:41 > 0:45:43I think, as a piece of food.
0:45:43 > 0:45:47But I do like the thought process of Tom on this dish,
0:45:47 > 0:45:52because it's party food, really. It's street food, really.
0:45:52 > 0:45:56It's just a pity, taste-wise just didn't carry it off.
0:45:56 > 0:45:59There's a genuine will for us to like this dish, you know?
0:45:59 > 0:46:02I think you're right. I think the fact that it is street food,
0:46:02 > 0:46:07is party food, he got lots of the elements of it correct, but it just doesn't deliver.
0:46:07 > 0:46:09'It's a thumbs-down from the judges.
0:46:09 > 0:46:11'Will Tom's fellow competitors agree?'
0:46:11 > 0:46:15- They look good, mate!- One each!
0:46:15 > 0:46:17Look at that!
0:46:17 > 0:46:18HE LAUGHS
0:46:20 > 0:46:24He's seasoned that to perfection. It's beautifully executed.
0:46:24 > 0:46:27It ticks all the boxes on the colours, you know?
0:46:27 > 0:46:30I think this is the best fish dish I've seen today.
0:46:30 > 0:46:34- I'll second you on that one.- Yeah. It's flying the flag, isn't it?
0:46:34 > 0:46:36- Perfect! - HE LAUGHS
0:46:37 > 0:46:40'But it's the judges' opinion that counts.'
0:46:40 > 0:46:43Visually it was absolutely stunning.
0:46:43 > 0:46:46Taste-wise, it just didn't do it for me.
0:46:46 > 0:46:48Therefore it's a six.
0:46:48 > 0:46:51I'm a bit worried he's getting complacent,
0:46:51 > 0:46:54that success has gone to his head at the last competition,
0:46:54 > 0:46:56because this is not good enough. It's a five.
0:46:56 > 0:46:59We have seen this burger twice now.
0:46:59 > 0:47:03First time, too much flavour, everything too strong.
0:47:03 > 0:47:07Second time, not enough flavour. Very disappointing.
0:47:07 > 0:47:09It's a five.
0:47:09 > 0:47:12I think this was a bit of a lobster mobster, to be truthful.
0:47:12 > 0:47:16I feel as if my taste bud's been mugged, so it's a six from me.
0:47:18 > 0:47:22'Last but not least, it's self-taught maverick Aktar Islam.
0:47:22 > 0:47:25'He came fourth yesterday, and wants a place in the top three
0:47:25 > 0:47:29'for his curried sea bass with soft-shelled crab,
0:47:29 > 0:47:31'but the judges thought it was a mess in the heats.'
0:47:31 > 0:47:35In order for him to get anywhere in the competition,
0:47:35 > 0:47:37he'll have to massively improve this dish.
0:47:37 > 0:47:41It'll be really interesting to see whether he's taken on board
0:47:41 > 0:47:44what we had to say. It doesn't seem so far
0:47:44 > 0:47:48- that he's much of a listener. - One feels he didn't rehearse this.
0:47:48 > 0:47:51He does what he does best, which is, you know, spice things right,
0:47:51 > 0:47:56get the flavours right and cook it, and it needed more work.
0:47:56 > 0:47:58'Comments that Aktar's taken on board.'
0:47:58 > 0:48:02I really think I've hit the nail on the head with it now,
0:48:02 > 0:48:05and I think it will be very impressive. I'm impressed with it.
0:48:05 > 0:48:08I'm sure the chefs will be impressed, and most importantly,
0:48:08 > 0:48:10I think the judges will be impressed.
0:48:10 > 0:48:13'He's boned and filleted his sea bass this time,
0:48:13 > 0:48:16'and covered it in marinade ready for steaming.
0:48:16 > 0:48:19'Will these tweaks get him to the banquet?'
0:48:19 > 0:48:24Aktar, there's been a winning fish dish from Birmingham before.
0:48:24 > 0:48:26There has. I want to keep the tradition going.
0:48:26 > 0:48:28- HE LAUGHS - It'd be good. It'd be good.
0:48:28 > 0:48:31It was curried monkfish, wasn't it?
0:48:31 > 0:48:33Yeah, so I'm going in with curried sea bass.
0:48:35 > 0:48:37'It's a lot to live up to,
0:48:37 > 0:48:40'but Tom knows Aktar is serious competition,
0:48:40 > 0:48:42'despite his lack of formal training.'
0:48:42 > 0:48:45If he nails everything right and it tastes fantastic,
0:48:45 > 0:48:48there's no way he can't be in contention for winning the course,
0:48:48 > 0:48:50because the food is phenomenal.
0:48:50 > 0:48:53'Aktar's serving his sea bass with soft-shelled crab
0:48:53 > 0:48:55'and a spicy coconut sauce,
0:48:55 > 0:48:59'and has sought out some props for added wow-factor.'
0:48:59 > 0:49:03- Is that driftwood? - Yeah.- Definitely driftwood.
0:49:03 > 0:49:06Is there much driftwood in Birmingham?
0:49:06 > 0:49:09It's amazing what you can get in the canals.
0:49:09 > 0:49:13'Fired up, he collects his sea bass from the oven
0:49:13 > 0:49:16'where it's been gently steaming, and gets it onto a banana leaf
0:49:16 > 0:49:20- 'under the watchful eyes of his rival chefs.' - That looks very authentic.
0:49:20 > 0:49:23'With the judges' verdict around the corner,
0:49:23 > 0:49:26'they're the quietest they've been all day.'
0:49:27 > 0:49:31There you go. So, yeah. Thank you very much.
0:49:31 > 0:49:35- Yes. Yes, Aktar!- Last but not least.
0:49:35 > 0:49:38Today I think I've done my fish course proud.
0:49:38 > 0:49:40I think it was executed perfectly,
0:49:40 > 0:49:42and I'm looking forward to a positive result.
0:49:42 > 0:49:45Top three. Why not?
0:49:45 > 0:49:48- Ah!- Wow!
0:49:48 > 0:49:50- Isn't that...- Oh!
0:49:55 > 0:50:01- This looks absolutely amazing. - And it's a real leap forward,
0:50:01 > 0:50:04because it's as neat as a pin. I can see that he's boned it.
0:50:04 > 0:50:08Fantastic. Look at that! Now, that is how to do it.
0:50:08 > 0:50:10- Ah!- Doesn't that look good?
0:50:10 > 0:50:13- Looks amazing. - And look at the soft-shelled crab.
0:50:13 > 0:50:16- It's crisp as anything. - It is crisp. And it's warm.
0:50:18 > 0:50:22- You're doing an expert job down there.- Thank you, Matthew.
0:50:22 > 0:50:23Beautiful!
0:50:23 > 0:50:26Looking good.
0:50:28 > 0:50:30Mmm! This fish is delicious.
0:50:32 > 0:50:35Look at that fish. It's perfectly cooked, isn't it?
0:50:35 > 0:50:38I mean, I really think that he's listened.
0:50:38 > 0:50:42It's wonderful to see, because that presentation is now beautiful.
0:50:42 > 0:50:44I had complained very loudly that it was messy,
0:50:44 > 0:50:46too difficult to manage the bones,
0:50:46 > 0:50:49and now it's... I mean, look at that perfectly cooked fish!
0:50:49 > 0:50:52It's just exquisite.
0:50:52 > 0:50:55There's a real delicacy about it,
0:50:55 > 0:50:58and a precision about each flavour,
0:50:58 > 0:51:01so that they work together in a way that traditionally in English food
0:51:01 > 0:51:04you don't actually find very often.
0:51:04 > 0:51:06I'm still privileged to sit here as a cook
0:51:06 > 0:51:10and taste other chefs' food, but when you taste this food,
0:51:10 > 0:51:13- you know the cook enjoys cooking. - I think it's a triumph,
0:51:13 > 0:51:17- a real triumph.- This is one of the most transformed dishes
0:51:17 > 0:51:20we've ever had. I've got to be honest with you -
0:51:20 > 0:51:22it's got so much love in it, so much passion in it.
0:51:22 > 0:51:26It's got so much taste in it. It's a thing of great beauty.
0:51:27 > 0:51:30'High praise indeed! What do his peers think?'
0:51:30 > 0:51:34- Look at that! - It's a lovely bit of bass.- Mm-hm.
0:51:34 > 0:51:37You see all the moisture in it? Real big flakes of fish.
0:51:37 > 0:51:40Beautifully cooked. Fit for the banquet?
0:51:40 > 0:51:45- Yeah, I would say so. - Yeah. Another bangin' dish.
0:51:45 > 0:51:49- There's a lot of great dishes today. - I think they're going to struggle.
0:51:49 > 0:51:51They're going to really struggle.
0:51:51 > 0:51:54I loved that dish!
0:51:54 > 0:51:57That really should be on the street party.
0:51:57 > 0:51:59Therefore it's a big nine.
0:51:59 > 0:52:03I think that Aktar's dish has really spiced up our day
0:52:03 > 0:52:06in every single way, and I've got to give it a nine.
0:52:06 > 0:52:08And when you think of the transformation
0:52:08 > 0:52:13from that wet, unattractive failure of a dish
0:52:13 > 0:52:16that he did first time round, it's just a miracle.
0:52:16 > 0:52:18And miracles deserve a ten!
0:52:18 > 0:52:21Prue, Prue, Prue, I agree with you.
0:52:21 > 0:52:25I cannot believe that he's managed to transform this dish so much.
0:52:25 > 0:52:27He's been touched by someone. It's an epiphany.
0:52:27 > 0:52:31It's... It's amazing. It's a ten!
0:52:37 > 0:52:40'Cooking over, all the chefs can do now
0:52:40 > 0:52:43'is anxiously await the judges' verdict.'
0:52:43 > 0:52:46Waiting for these scores is a horrible experience.
0:52:47 > 0:52:50It feels as though time stops, the seconds don't pass.
0:52:50 > 0:52:52You just want to get into that judging chamber
0:52:52 > 0:52:54and be put out of your misery, really.
0:52:54 > 0:52:57'On Thursday, the judges will pick the four dishes
0:52:57 > 0:53:00'that make up their dream banquet menu.'
0:53:00 > 0:53:03All you can do now is sit, wait and cross your fingers,
0:53:03 > 0:53:06because those judges have got a hard decision on their hands.
0:53:06 > 0:53:09'To be in the running, the chefs need a top-three finish.'
0:53:09 > 0:53:12The food that has gone out of here today has been phenomenal.
0:53:12 > 0:53:17This is very close to call. There's at least six out of eight dishes
0:53:17 > 0:53:19that could be in the top three.
0:53:19 > 0:53:22I've got to get a top three. Praying for a top three today!
0:53:24 > 0:53:26'The stakes are incredibly high.
0:53:26 > 0:53:30'But for the chefs, the wait is finally over.'
0:53:32 > 0:53:35'Whose fish courses are still in contention
0:53:35 > 0:53:38'for the People's Banquet?'
0:53:40 > 0:53:42Welcome, chefs.
0:53:42 > 0:53:43- Hi.- How are you?
0:53:43 > 0:53:47The competition is very, very tight.
0:53:48 > 0:53:50The quality is amazing at the top,
0:53:50 > 0:53:54and it's now time to announce the rankings.
0:53:54 > 0:53:56So...
0:53:59 > 0:54:02..in eighth place...
0:54:02 > 0:54:05..it's...
0:54:05 > 0:54:07Chris.
0:54:07 > 0:54:11- From hero to zero, Chris.- Yeah. I knew it was bad from the start.
0:54:11 > 0:54:15Chris, this is the second outing you've given this dish,
0:54:15 > 0:54:20and if anything it has got worse. You should've listened to me.
0:54:20 > 0:54:23There was a bin beside you. That was where it belonged.
0:54:24 > 0:54:26Ouch!
0:54:26 > 0:54:30Next, in seventh place...
0:54:33 > 0:54:35..Andrew.
0:54:35 > 0:54:39Lobster soup. We thought it was a restaurant dish.
0:54:39 > 0:54:42We didn't feel it was in the spirit of the competition.
0:54:42 > 0:54:45- The sandwich was fantastic. - Better than the kipper one?
0:54:45 > 0:54:48- Much better.- Much better.
0:54:48 > 0:54:51Moving on - in sixth place...
0:54:52 > 0:54:54..it's...
0:54:54 > 0:54:56Tom.
0:54:56 > 0:54:59- What do you think?- Well,
0:54:59 > 0:55:03I tried to tweak it and bring those flavours out a little bit better,
0:55:03 > 0:55:07but the competition today was super-tough.
0:55:07 > 0:55:11The delight of the delivery didn't quite match the delight of the idea.
0:55:11 > 0:55:13That means in fifth place...
0:55:15 > 0:55:17..it's...
0:55:19 > 0:55:21..Hywel. What do you think?
0:55:21 > 0:55:26Disappointed, but as Tom said, the competition today was incredible.
0:55:26 > 0:55:29I was gobsmacked by some of the dishes I saw coming out.
0:55:29 > 0:55:33It wasn't for sharing. It didn't have that sort of fun factor.
0:55:33 > 0:55:36There was nothing wrong with the dish. Nothing.
0:55:36 > 0:55:39Thank you.
0:55:39 > 0:55:41All right. Well, this is it.
0:55:43 > 0:55:45In fourth place...
0:55:48 > 0:55:51..it's...
0:55:51 > 0:55:53Paul.
0:55:55 > 0:55:59That means congratulations, Lisa, Michael and Aktar.
0:55:59 > 0:56:02Your fish courses are in the top-three dishes.
0:56:04 > 0:56:07- Michael, how are you feeling? - Blown away.
0:56:07 > 0:56:09I took Prue's advice.
0:56:09 > 0:56:13It's simple, high quality cooking, beautifully delivered.
0:56:13 > 0:56:16- It was a real triumph. Well done. - Thanks very much.
0:56:16 > 0:56:20Lisa, Lisa, Lisa, top three again today!
0:56:20 > 0:56:25Yeah! I'm overwhelmed. Thank you very much.
0:56:25 > 0:56:28Lisa, I think that is one of the most accomplished dishes
0:56:28 > 0:56:31I have seen on the Great British Menu. Beautiful. Well done.
0:56:31 > 0:56:33Thank you very much. Thank you.
0:56:33 > 0:56:36- Aktar, first time here.- Yeah!
0:56:36 > 0:56:39- Top three.- Feels absolutely amazing.
0:56:39 > 0:56:41It absolutely lit up this room
0:56:41 > 0:56:45like a bolt of pure, blazing Indian sunshine and spice.
0:56:45 > 0:56:48It merited every one of the very high marks it got today,
0:56:48 > 0:56:51- so congratulations. - Thank you very much.
0:56:51 > 0:56:54Paul, just missing that top spot.
0:56:55 > 0:56:59I'm going to tell you something. I am coming to Padstow
0:56:59 > 0:57:03to try that dish, because it was absolutely delicious.
0:57:03 > 0:57:06There is now competition in Padstow. Really well done.
0:57:06 > 0:57:09- Thank you.- You're just too good, you guys. That's the problem.
0:57:09 > 0:57:11Two down, two to go.
0:57:11 > 0:57:15If the food tomorrow is anything like today,
0:57:15 > 0:57:20it is going to be amazing. There's still lots of opportunities to get into the top three.
0:57:20 > 0:57:22Good luck. We'll see you tomorrow.
0:57:22 > 0:57:25- Thank you. - Thank you very much.- Goodbye.
0:57:27 > 0:57:31'So, a great result for Lisa, Michael and Aktar.'
0:57:31 > 0:57:33Wow, in the top three again!
0:57:33 > 0:57:37'Speechless. To get a comment back from Richard
0:57:37 > 0:57:39'was just unbelievable.'
0:57:39 > 0:57:43Top three... Not really sunk in. That's a major surprise.
0:57:43 > 0:57:45I'm chuffed to bits. Dead proud.
0:57:45 > 0:57:48I'm so pleased. In the top three now,
0:57:48 > 0:57:50and this is where I intend to stay.
0:57:50 > 0:57:53'But disappointment again for some of the chefs.'
0:57:53 > 0:57:55So close but yet so far, really.
0:57:55 > 0:57:57Richard ripped the shreds out of me,
0:57:57 > 0:58:00and the judges didn't have too much to say about it,
0:58:00 > 0:58:03so, yeah, it was pretty poor. Pretty poor.
0:58:03 > 0:58:06I picked lobster, and I did a dish that I can't taste.
0:58:06 > 0:58:08I'm an idiot.
0:58:08 > 0:58:11'Tomorrow's main course is a chance to fight back,
0:58:11 > 0:58:15'and last year's champion Tom will be battling to retain his crown.'
0:58:15 > 0:58:18It's about time you let somebody else get into the top three.
0:58:18 > 0:58:21'As the temperature soars in the kitchen...'
0:58:21 > 0:58:25Everything's getting covered in ash, guys. I'm about to plate up.
0:58:25 > 0:58:29- '..there's no room for error.' - I've got the fear.
0:58:29 > 0:58:33Subtitles by Red Bee Media Ltd
0:58:33 > 0:58:37E-mail subtitling@bbc.co.uk
0:58:37 > 0:58:37.