0:00:03 > 0:00:07The competition continues on Great British Menu
0:00:07 > 0:00:13and this week, three of Northern Ireland's finest chefs, Chris Fearon, Chris Bell and Brian McCann,
0:00:13 > 0:00:17are fighting for the chance to cook at the ultimate street party.
0:00:17 > 0:00:21In the starters round, new boy Chris Fearon stormed into the lead.
0:00:22 > 0:00:24I didn't expect that at all.
0:00:24 > 0:00:27Leaving former boss Brian trailing behind.
0:00:27 > 0:00:31I'm downbeat. I just feel I let myself down.
0:00:31 > 0:00:34Scoring them all week is veteran Richard Corrigan.
0:00:34 > 0:00:39There is so much to fight for here. It's hard enough to watch, never mind compete.
0:00:39 > 0:00:44Today, it's the fish course and the dishes coming to blows for a place at the People's Banquet
0:00:44 > 0:00:48are whole baked turbot, salmon three ways
0:00:48 > 0:00:50and hot-smoked trout.
0:00:50 > 0:00:53It could be a winner, so I'll go in and nail it.
0:01:03 > 0:01:09This year's competitors are out to create stunning sharing platters,
0:01:09 > 0:01:14dishes that will cause a stir at our lavish street party, the People's Banquet.
0:01:14 > 0:01:19It's been a real challenge. I think there could be big names red-faced this year.
0:01:19 > 0:01:24Each chef has been seeking out local heroes from their community who work tirelessly,
0:01:24 > 0:01:27bringing people together through food.
0:01:27 > 0:01:30- Tell me what you think. - Great party food. Very moreish.
0:01:30 > 0:01:34And success in this competition is more personal than ever
0:01:34 > 0:01:39as the winning chefs get the chance to invite the people they've met to the banquet.
0:01:39 > 0:01:42- I'd like you to come. - That would be fantastic.
0:01:42 > 0:01:47It would be amazing to get my final dish on the banquet and represent
0:01:47 > 0:01:50the people trying to bring the community together.
0:01:50 > 0:01:54Today, it's the fish course and the chefs will have to dig deep
0:01:54 > 0:01:58as it's former champion Richard Corrigan's favourite.
0:01:58 > 0:02:05I am looking for something spectacular, that taste of the sea that really feels inspiring.
0:02:09 > 0:02:13First up is risk-taker Chris Fearon, a brasserie-style chef,
0:02:13 > 0:02:19determined to prove you don't need a fine-dining background to go all the way.
0:02:19 > 0:02:25He surprised everyone with his chicken in a bag starter, a novel dish that earned him first place,
0:02:25 > 0:02:28a position he wants to hold on to today.
0:02:28 > 0:02:33I believe in this fish course. If I execute it properly, Richard should love it.
0:02:33 > 0:02:37I'll be gutted if I don't get another good score for this.
0:02:37 > 0:02:41- What is your dish? - I'm doing like a potted salmon.
0:02:41 > 0:02:45I'm breaking it down with some herbs and cheese and a bit of fish stock.
0:02:45 > 0:02:51- I'm going to be piping it back into like a sardine tin. - Tinned fish?- Well, yeah.- Miaow!
0:02:51 > 0:02:58Then I'm going to go for my version of jellied fish. It will be in a wee jar with cucumber jelly on top.
0:02:58 > 0:03:03- It's brave.- Yeah.- I love my fish simple, looking like fish.- Yeah.
0:03:03 > 0:03:09- And you're going to...- What's the difference if it's in a tin or on bread? It's just for presentation.
0:03:09 > 0:03:12Chris Fearon is hoping for top marks again
0:03:12 > 0:03:16with his playful platter of cured, jellied and tinned salmon,
0:03:16 > 0:03:19but will today's quirky theme be a step too far?
0:03:19 > 0:03:26I really want to taste things simple, beautiful. Salmon in a can? I'm just not too sure about it.
0:03:26 > 0:03:28Sounds like a supermarket dish.
0:03:28 > 0:03:33Up next is Chris Bell in second place with seven points.
0:03:33 > 0:03:40The only chef to have had a Michelin star, he aims to outclass his rivals with straightforward classics,
0:03:40 > 0:03:43a strategy he thinks will get him all the way to the final.
0:03:43 > 0:03:47I am here to try and win this and do this competition justice.
0:03:47 > 0:03:50I'm going to give it everything.
0:03:50 > 0:03:54- What have we here? - A bit of a take on a classic.
0:03:54 > 0:03:58I'll take this trout off the bone and smoke it.
0:03:58 > 0:04:03- What have we here?- I'll make some champ.- Spring onions, potatoes? - Potato cakes, like little fadge.
0:04:03 > 0:04:07I'm going to make a horseradish and watercress sauce.
0:04:07 > 0:04:11What about the menu? Food to share? Are you confident about all of this?
0:04:11 > 0:04:18Yeah. I'm going to serve the side of fish whole. It will be on almost a cake stand with a glass cloche.
0:04:18 > 0:04:24- I'm going to blow the smoke under the glass cloche.- Oh, the great chef thing of smoke!- Yeah.
0:04:24 > 0:04:29Chris Bell is looking to wow with hot-smoked trout with champ cakes,
0:04:29 > 0:04:31samphire and horseradish sauce,
0:04:31 > 0:04:34a cheffy dish that needs precision cooking.
0:04:34 > 0:04:38I hope Chris Bell's dish has that lightly smoked edge, still moist,
0:04:38 > 0:04:41succulent, slightly undercooked.
0:04:41 > 0:04:43Trout overcooked is just not fun!
0:04:43 > 0:04:47Finally, it's returning contender Brian McCann,
0:04:47 > 0:04:52a Belfast heavyweight determined to make it through to the judges this year.
0:04:52 > 0:04:58He came last yesterday with a disappointing four points for his overcooked glazed ham,
0:04:58 > 0:05:02a schoolboy error he can't afford to repeat today.
0:05:02 > 0:05:06What happens in this course could make or break the competition for me.
0:05:06 > 0:05:09I want to get to the final banquet.
0:05:09 > 0:05:13- Brian, what are we cooking today? - A whole roasted turbot.
0:05:13 > 0:05:18I'm going to do like a coronation garnish, but the spice I'm going to use is ras el hanout.
0:05:18 > 0:05:22It's very aromatic with some nice herbs and lemon.
0:05:22 > 0:05:27- You overcooked the ham. Are you confident about getting this right? - I need to get this right.
0:05:27 > 0:05:30I really need to get this right.
0:05:30 > 0:05:32I'm going to rock this dish.
0:05:32 > 0:05:38- Is this dish right for a People's Banquet?- That is a stunning piece of fish. It is a wow factor.
0:05:38 > 0:05:42Brian thinks his show-stopping, whole baked turbot
0:05:42 > 0:05:45with coronation dressing is the perfect food to share,
0:05:45 > 0:05:50- but it's a simple dish with no room for error.- He's under real pressure.
0:05:50 > 0:05:55Brian failed the last dish because of the overcooked ham. I hope he doesn't do the same with the fish.
0:05:59 > 0:06:03Cooking underway, all three chefs spring into action.
0:06:03 > 0:06:07They're all desperate to cook at the People's Banquet.
0:06:07 > 0:06:13And for Brian and Chris Bell, that means knocking a cocky Chris Fearon off the top spot.
0:06:13 > 0:06:18- Are you hot on my heels, trying to catch up here? - I've got to do it today.
0:06:18 > 0:06:21- A bit of confidence in this dish. - How about you, Brian?
0:06:21 > 0:06:27Nervous. After the first course, this is my chance. I need to get back on track.
0:06:27 > 0:06:30So there's no room for error.
0:06:30 > 0:06:34There certainly isn't as Richard is watching their every move.
0:06:34 > 0:06:39He'll be scoring each dish on taste, execution and whether it's good to share.
0:06:39 > 0:06:46Richard is a formidable fish expert, having served this course at the British Embassy banquet in Paris.
0:06:46 > 0:06:53To me, preparing and serving fish, it is best to think simple. Simple, simple, simple.
0:06:53 > 0:06:59Can the chefs come up with something to share, something to pass around, but tasting magnificent?
0:06:59 > 0:07:05But far from keeping it simple, Chris Fearon is serving his salmon in three elaborate ways,
0:07:05 > 0:07:09a far cry from the straightforward food he serves at his restaurant.
0:07:09 > 0:07:15- So how many types of salmon are you doing again, Chris? About six?- No, just three.
0:07:15 > 0:07:17And two different types of bread.
0:07:17 > 0:07:21It's something Chris Bell expects from a fancy French restaurant,
0:07:21 > 0:07:26not his less experienced rival, and he can't resist a quick dig.
0:07:26 > 0:07:32- Do you sit out in the back garden and eat an assiette of salmon all summer?- I do. And caviar.
0:07:32 > 0:07:34And foie gras...sandwiches.
0:07:34 > 0:07:39Brian was once Chris Fearon's boss, so knows what he is capable of
0:07:39 > 0:07:41and is keeping a close eye on him.
0:07:41 > 0:07:47He is serving roast turbot on the bone, a simple dish, but with its own pitfalls.
0:07:47 > 0:07:50Turbot is notoriously difficult to cook perfect.
0:07:50 > 0:07:55If he leaves it too long in the oven, it will be wrecked, a disaster.
0:07:55 > 0:08:01Can he really put that discipline into getting that cooked right? He failed with the ham.
0:08:02 > 0:08:06Chris Bell is preparing a whole fish too - rainbow trout.
0:08:06 > 0:08:11He's de-boning it before it goes to the table, a meticulous job,
0:08:11 > 0:08:13typical of his Michelin star cooking
0:08:13 > 0:08:16and one Brian is hoping he might slip up on.
0:08:16 > 0:08:22When a fish is off the bone, you expect to have no bones. There's no room for error.
0:08:22 > 0:08:26And bones aren't Chris Bell's only potential hazard.
0:08:26 > 0:08:29He will hot-smoke his trout over woodchips later,
0:08:29 > 0:08:33an ambitious technique that has Richard worried.
0:08:33 > 0:08:40Chris Bell needs to be really careful. Over-smoked trout is just not nice. It's not appealing.
0:08:42 > 0:08:47And Chris Bell's methods aren't the only ones to have caught Richard's eye.
0:08:47 > 0:08:50Chris Fearon is making soda bread to go with smoked, tinned
0:08:50 > 0:08:54and jellied salmon and is cooking his fish in a unique way.
0:08:54 > 0:09:00- First time I've seen J-Cloth used as a little poaching...- Looks like a Christmas cracker over there.
0:09:00 > 0:09:07It's not just his cooking techniques being called into question. His tin can presentation is under fire too.
0:09:07 > 0:09:10What about them wee cans there? They look a bit sharp.
0:09:10 > 0:09:13Yeah, Chris, I've got a big "caution" sign on it.
0:09:13 > 0:09:17- Aye?- Yeah. "Handle with care."
0:09:17 > 0:09:20Excellent.
0:09:22 > 0:09:25He's determined to put everything into a tin.
0:09:25 > 0:09:32I really hope I can taste the fish. I really hope I can just say, "Oh, that's salmon."
0:09:32 > 0:09:35Not just some soft salmon paste.
0:09:35 > 0:09:38But Chris Fearon doesn't think he has anything to lose.
0:09:38 > 0:09:44He knows he's the underdog, so he's going all out with a high risk strategy,
0:09:44 > 0:09:49creating quirky, interactive dishes that sum up what he thinks eating is all about.
0:09:49 > 0:09:54It's like drinking. It's better drinking with people. Eating with people is far...
0:09:54 > 0:09:58It's more fun, more theatre. Nice conversation. It's brilliant.
0:09:58 > 0:10:01The challenge for each of the chefs this year
0:10:01 > 0:10:06has been to create stunning sharing platters for the People's Banquet,
0:10:06 > 0:10:11a magnificent street party celebrating the power of food to unite communities.
0:10:11 > 0:10:14Chris Fearon travelled to Kilkeel
0:10:14 > 0:10:18in County Down, home to the largest fishing fleet in Northern Ireland,
0:10:18 > 0:10:22to meet the driving force behind Mourne Cookery School,
0:10:22 > 0:10:24a fantastic new community project.
0:10:24 > 0:10:30This cookery school that I'm going to today was set up to give something back to the community.
0:10:30 > 0:10:34They're offering education to people that maybe can't cook properly.
0:10:34 > 0:10:39We've got some fabulous fish here today. We have a beautiful hake...
0:10:39 > 0:10:42Local hero Pamela Houston is on a mission to teach people
0:10:42 > 0:10:45how to cook and revive the fishing community,
0:10:45 > 0:10:49something close to Chris's heart, being the son of a fisherman.
0:10:49 > 0:10:55Times are tough and this is very much a project to reinvigorate the local community,
0:10:55 > 0:10:59to say, "Be proud of your heritage, be proud of the fish that we have
0:10:59 > 0:11:03"and the great seafood." It's for the local people.
0:11:03 > 0:11:06It's proving a hit with everyone in the community
0:11:06 > 0:11:09from the fishermen's wives to first-time cooks.
0:11:09 > 0:11:13I know what it's like to bring up two girls on a low income,
0:11:13 > 0:11:17so the like of this today is very good, like.
0:11:17 > 0:11:21- You like fish?- I love fish. But I'm not good at cooking it. That's why I'm here.
0:11:21 > 0:11:25How are you getting on, boys? Still got all your fingers?
0:11:25 > 0:11:31- I'm nervous.- What are you nervous about? It's only a fish.- I know! - Don't let the fish get to you.
0:11:31 > 0:11:38Inspired, Chris is keen to find out what these newly converted fish fans make of his potted salmon.
0:11:38 > 0:11:43The theme is food to share, bringing people together like the old street parties,
0:11:43 > 0:11:46and make a celebration out of it all.
0:11:46 > 0:11:52After we get this done, I need you guys to give me a bit of feedback, an honest opinion on it.
0:11:54 > 0:12:01Time for the moment of truth. Will they think Chris's fish course is the perfect food to share?
0:12:01 > 0:12:04Be honest with me and tell me what you think.
0:12:04 > 0:12:06- It's lovely.- It is gorgeous.
0:12:06 > 0:12:11- First time I've had salmon. Lovely. - Great party food. Very moreish.
0:12:11 > 0:12:17That is high praise all round and Chris has a surprise up his sleeve in return -
0:12:17 > 0:12:20an invite to the People's Banquet, should he win.
0:12:20 > 0:12:25- I'd like you to come.- Thank you very much. That would be fantastic. - Fingers crossed.
0:12:25 > 0:12:31- You've got the whole of Kilkeel behind you, Chris. All the best. - All the best.
0:12:31 > 0:12:34- Take care.- See you later on, all right?- Bye!
0:12:36 > 0:12:40It gives me an incentive to really push to get to the final,
0:12:40 > 0:12:43to give something back to the community,
0:12:43 > 0:12:49to give these people an opportunity to put their feet up, let their hair down and enjoy themselves.
0:12:52 > 0:12:58It's an incentive that's driving all three chefs to get a dish on the banquet.
0:12:58 > 0:13:02It's important to reward these guys doing work within their communities.
0:13:02 > 0:13:07It's almost taken for granted sometimes. They're grafting away, doing stuff for people.
0:13:07 > 0:13:12Yeah, the banquet is a great idea, bringing the community together.
0:13:12 > 0:13:16- It's great to give something back to them, isn't it?- Aye, definitely.
0:13:18 > 0:13:23Three chefs are busy preparing three very different fish courses,
0:13:23 > 0:13:28each hoping theirs will represent Northern Ireland at the People's Banquet.
0:13:28 > 0:13:31Chris Fearon hopes to hold on to his lead
0:13:31 > 0:13:34with his risky three ways with salmon.
0:13:34 > 0:13:38Chris Bell hopes to overtake him with a cheffy hot-smoked trout.
0:13:38 > 0:13:40And Brian is keeping it simple
0:13:40 > 0:13:43with roast turbot and coronation dressing.
0:13:43 > 0:13:46Dishing out the scores is Richard Corrigan
0:13:46 > 0:13:51whose job it is to decide which two chefs face the judges on Friday,
0:13:51 > 0:13:53a job he takes very seriously.
0:13:53 > 0:13:59I think there are some surprises here today. Some chefs will be terribly disappointed.
0:13:59 > 0:14:05When you make errors at this level of cooking, you will be punished.
0:14:11 > 0:14:17With one course under their belts and Richard's verdict looming, they're desperate to impress.
0:14:17 > 0:14:24Chris Fearon's juggling lots of different elements for his celebration of preserved salmon.
0:14:24 > 0:14:30Chris Bell's flat out frying champ cakes to serve alongside his hot smoked trout.
0:14:30 > 0:14:36And a far less stressed Brian is taking his time preparing a spicy cauliflower and almond garnish
0:14:36 > 0:14:39for his roasted whole turbot.
0:14:39 > 0:14:43- Brian, is this dish good enough to get through?- Yeah.
0:14:43 > 0:14:46It's strong and executed perfectly.
0:14:46 > 0:14:51- Chris Bell, what about yourself? - I think so.- You're a busy bee, a busy beaver here.
0:14:51 > 0:14:56It's too simple a dish to get wrong. Every element's got to be bang on.
0:14:56 > 0:14:59Or...forget it.
0:14:59 > 0:15:04Chefs, the brief of the Great British Menu, is it a difficult brief to fulfil?
0:15:04 > 0:15:09- It took me three weeks to get my head around it. Really hard.- Brian?
0:15:09 > 0:15:14Completely out of my comfort zone. I went back to experiences I'd had.
0:15:16 > 0:15:21For me, it's a difficult brief, but a rewarding one if you get the dishes right.
0:15:21 > 0:15:25They're all hoping they've hit the brief with their fish courses,
0:15:25 > 0:15:33but Richard will decide whose dish is best suited to the People's Banquet and time is running out.
0:15:33 > 0:15:39Everybody wants to win. It's just crazy, everybody's pushing. Everybody wants to get there.
0:15:39 > 0:15:46No one more than Brian, who failed to get to the judges last year and is currently in last place.
0:15:46 > 0:15:51He's hoping to score highly with a simple roast turbot.
0:15:51 > 0:15:57He's taking a risk by flavouring it with Ras el Hanout, a spice mix that might not be to every taste.
0:15:57 > 0:16:01It's got the wow factor. Everybody seems to love it.
0:16:01 > 0:16:04Your Ras el Hanout...
0:16:04 > 0:16:08My kid loves it. He's four. It's not too strong.
0:16:08 > 0:16:13- It doesn't lose the turbot? - No. It stands up to it.
0:16:13 > 0:16:17He really needs to pull the cat from the bag for this dish
0:16:17 > 0:16:21because he needs a very high mark to stay in it.
0:16:23 > 0:16:28Across the kitchen, Chris Fearon's under a different sort of pressure.
0:16:28 > 0:16:34- Two more minutes.- He's juggling three complicated salmon dishes in a bid to impress.
0:16:37 > 0:16:43And making two different types of bread, every element needs to be perfect.
0:16:43 > 0:16:47Even once-Michelin-starred Chris Bell is feeling the heat.
0:16:47 > 0:16:50Can I get some more smoke in there?
0:16:50 > 0:16:54He's blanched some samphire and is about to smoke his trout,
0:16:54 > 0:16:58a risky cooking method that has veteran Richard worried.
0:16:58 > 0:17:02- It won't need a lot of smoking?- No. - You've done it before?- Yes.
0:17:02 > 0:17:07There is a balance in getting it just perfect or tasting shocking.
0:17:09 > 0:17:16- This fish today,- BLEEP, - it's the main part of the dish. If it's wrong, why bother serving it?
0:17:16 > 0:17:18That's why everybody's on edge.
0:17:18 > 0:17:25Chris Bell's trout is first to go under the knife. He's desperate to cook at the People's Banquet
0:17:25 > 0:17:31and with no room for error is feeling the pressure. He gets his potato cakes in to fry.
0:17:34 > 0:17:363-5 minutes on the fish.
0:17:37 > 0:17:42Time up and he arranges his champ potato cakes in a serving dish,
0:17:42 > 0:17:47- tips his blanched samphire onto a cake stand...- Got it, got it.
0:17:47 > 0:17:53- ..and under Richard's watchful eye dishes up his horseradish and watercress sauce.- Let's go.
0:17:53 > 0:17:57And last, but not least, the hot smoked trout,
0:17:57 > 0:18:00shrouded in a cloud of dramatic smoke.
0:18:09 > 0:18:14- Happy with that cooking of the fish? - I am happy with that. It's moist.
0:18:14 > 0:18:19It's pulling apart absolutely perfect for me.
0:18:19 > 0:18:22There's not a hint of dryness in that fish.
0:18:22 > 0:18:25- Well, it's time to taste.- Let's go.
0:18:27 > 0:18:35It's certainly a feast for the eyes, but will Richard think it's the perfect sharing dish?
0:18:35 > 0:18:40Wow. I think it looks lovely. Get a sniff of that smoke.
0:18:40 > 0:18:45His rivals seem to like it, but it's Richard Chris needs to impress.
0:18:45 > 0:18:52- Have you got the brief on the sharing part right?- I think I have. Someone has to get up, lift that off,
0:18:52 > 0:18:56probably pass that around. People will want to smell it.
0:18:58 > 0:19:02- Is it smoked enough?- Yeah. - Think about it.
0:19:03 > 0:19:06The smoke is very subtle.
0:19:06 > 0:19:11In fact, I'm picking more smoke up off the samphire and the emulsion
0:19:11 > 0:19:13than I am the actual fish.
0:19:13 > 0:19:15I HATE saying this to you
0:19:15 > 0:19:21because you're going to kick yourself! I just got a bone in a piece of fish.
0:19:21 > 0:19:28- Schoolboy error.- At the level of the Great British Menu, you do not expect that.- No, you don't.
0:19:28 > 0:19:31There's a few bones there.
0:19:31 > 0:19:35It's a wee bit soggy and a wee bit restaurant-y.
0:19:35 > 0:19:39And that bone could be Chris's undoing.
0:19:39 > 0:19:45I think Richard liked that until we found that bone. Schoolboy error. I'm gutted.
0:19:45 > 0:19:51Richard won't be revealing what he thinks until he's tried all three dishes.
0:19:51 > 0:19:56Brian's up next. He knows he has to deliver today or risk going home on Thursday
0:19:56 > 0:20:00so he's letting his turbot do the talking,
0:20:00 > 0:20:05serving it with a spinach and fennel salad and spicy coronation garnish.
0:20:05 > 0:20:07How long, Brian?
0:20:07 > 0:20:11One minute. One minute.
0:20:12 > 0:20:15- Happy?- Er...
0:20:15 > 0:20:17Focused, Richard.
0:20:19 > 0:20:24Time up, he gently scrapes off the turbot's skin, brushes on a spicy vinaigrette
0:20:24 > 0:20:27and gets it onto a serving platter
0:20:30 > 0:20:37before dressing it with his cauliflower and almond coronation garnish.
0:20:37 > 0:20:42He's thought about its presentation, but is it perfectly cooked?
0:20:45 > 0:20:48You're a bit late.
0:20:48 > 0:20:53I need to get it right. I can go out if it's not right.
0:20:53 > 0:20:57If I don't get a good score, I'm home again. It's not good enough.
0:20:59 > 0:21:05I'm going to take a little bit of this garnish now. To the tasting room. Come on.
0:21:06 > 0:21:11So will Brian's whole roast turbot set him back on course?
0:21:11 > 0:21:16- Do you think it's a good sharing dish?- People don't see this stuff. A whole turbot?
0:21:16 > 0:21:21They start filleting, a smaller piece, a little bit of salad.
0:21:21 > 0:21:23Yes!
0:21:23 > 0:21:25That is stunning.
0:21:25 > 0:21:31It looks the part, it smells great. I think to share it's absolutely perfect.
0:21:31 > 0:21:37High praise from the opposition, but is his coronation garnish a step too far?
0:21:37 > 0:21:41- Cauliflower and turbot?- A stunner.
0:21:41 > 0:21:43- Curry and turbot?- Winner.
0:21:43 > 0:21:45- Raisins and turbot?- Stunning.
0:21:45 > 0:21:48- Are you sure? - With curry? Unquestionably.
0:21:48 > 0:21:55I get it, the coronation, but I don't think it packs a punch of coronation for me.
0:21:55 > 0:21:57Is it too subtle?
0:21:57 > 0:22:03- And what about the Ras el Hanout? - Could you have put more spice in? - It's aromatic,
0:22:03 > 0:22:07light. That's why I chose that spice. It's got fruit in it.
0:22:07 > 0:22:10- A beautiful piece of fish. - Stunning.
0:22:13 > 0:22:19- I want to get this sort of food on the banquet. It means everything to me.- But is it good enough, Brian?
0:22:19 > 0:22:20Yes.
0:22:20 > 0:22:24I really think that last course has given me a glimmer of hope.
0:22:24 > 0:22:28I want to get back into the competition. I hope this will do it.
0:22:28 > 0:22:36Last, but not least, Chris Fearon. He's making a caviar-like cucumber jelly to dress his jellied salmon,
0:22:36 > 0:22:40one of three salmon elements he's attempting.
0:22:40 > 0:22:44Should have just poached a bit of fish. Less is more.
0:22:44 > 0:22:47Ssh! You're going to put me off.
0:22:47 > 0:22:54Joker in the pack Chris Fearon knows he's expected to be the underdog, so he's determined to show his skill.
0:22:54 > 0:22:58But has he bitten off more than he can chew?
0:22:58 > 0:23:03When the chef is singing, you're either mad or you feel very confident.
0:23:03 > 0:23:08- I'm just happy, Chef. - He's brought another quirky prop,
0:23:08 > 0:23:12this time a slate chalked up to resemble a specials board.
0:23:12 > 0:23:17Not forgetting his recycled sardine tin, which Richard's not sure about.
0:23:17 > 0:23:24- How long?- Two minutes, Chef. - He quickly stacks up smoked salmon and potato bread,
0:23:24 > 0:23:30the last of his three ways with preserved salmon, and gets them up to the pass.
0:23:34 > 0:23:40- So, Chris, what have we here? - This is my celebration of preserved salmon.
0:23:40 > 0:23:46- OK, let's take one of those.- Yeah. - A little bit of soda bread? - Yes, a little bit.
0:23:46 > 0:23:49OK, for the leprechaun family. Yeah, good.
0:23:49 > 0:23:54And your potted salmon on top. There's more there if you want.
0:23:55 > 0:23:57OK, let's go to the tasting room.
0:23:57 > 0:24:03It's certainly easy to share, but will Richard think it's good enough for the People's Banquet?
0:24:03 > 0:24:07- Is there a wow factor? Come on. - I do like the presentation
0:24:07 > 0:24:11and there's sharing involved, passing that tin around.
0:24:11 > 0:24:14Is it good enough?
0:24:14 > 0:24:18Is it right for a banquet? Is everybody going to get it?
0:24:18 > 0:24:20I love the concept of it.
0:24:20 > 0:24:25- Are you happy with this potted salmon on bread?- I love it.
0:24:25 > 0:24:33- I love soda bread with it.- You got carried away with the cucumber, did you?- The salmon was quite salty.
0:24:34 > 0:24:39It's there, but I know what you mean. It could be more pungent.
0:24:39 > 0:24:42I can't pick up cucumber. I can see it.
0:24:42 > 0:24:50He's put a lot of effort into this, but he's bitten off more than he can chew to cook this in the time.
0:24:50 > 0:24:55Will Chris Fearon's high-risk strategy pay off again?
0:24:55 > 0:25:02I'm nervous to hear the scores. We're almost halfway through and somebody has to go home soon.
0:25:02 > 0:25:10With all three dishes tried and tested, there's nothing they can do except await Richard's verdict.
0:25:10 > 0:25:14If I get another bad score, I'm home. I don't want to go home.
0:25:14 > 0:25:18Only the two highest-scoring chefs will face the judges on Friday.
0:25:18 > 0:25:24Which two is down to Richard whose job it is to mark the dishes out of 10.
0:25:26 > 0:25:31- Hello, chefs.- Hi, Richard.- How are you all feeling?- Apprehensive.
0:25:31 > 0:25:33I'll start with Chris Bell.
0:25:35 > 0:25:40Some very accomplished cooking, but I had two fundamental problems.
0:25:42 > 0:25:48- That a chef of your calibre left the bones in the fish, it shouldn't have happened.- Never.
0:25:49 > 0:25:55And the smoking process just didn't do it exactly how it said on the tin.
0:25:57 > 0:25:59Brian,
0:25:59 > 0:26:01potentially a brilliant dish.
0:26:01 > 0:26:07It certainly needed more spicing. I'd get a little bit more flavour into that sauce.
0:26:09 > 0:26:11But beautifully cooked.
0:26:13 > 0:26:15Chris Fearon...
0:26:17 > 0:26:22The humour's certainly there in the presentation,
0:26:22 > 0:26:25but it was seriously overworked.
0:26:25 > 0:26:27The potted salmon should be chilled.
0:26:27 > 0:26:30And serving it in a sardine tin...
0:26:32 > 0:26:39- Maybe that was a bit of humour too far.- Time to find out which chef has reeled in top marks today.
0:26:49 > 0:26:51Chris Bell...
0:26:51 > 0:26:55even with the problems, I've given you a generous six.
0:26:58 > 0:27:01Brian McCann...
0:27:03 > 0:27:05I've given you an eight.
0:27:10 > 0:27:12And Chris Fearon...
0:27:15 > 0:27:18I've given you a lowly four.
0:27:19 > 0:27:21OK.
0:27:22 > 0:27:24It's fair.
0:27:24 > 0:27:26It's tough.
0:27:26 > 0:27:30But clearly you're all neck and neck. It's all to cook for.
0:27:30 > 0:27:35Have a good night's sleep and some great cooking tomorrow.
0:27:35 > 0:27:37- OK, thanks.- Well done, Brian.
0:27:37 > 0:27:40- Well done.- You, too.
0:27:40 > 0:27:44So after Day Two, it's all change at the top.
0:27:44 > 0:27:48Chris Bell is first with an overall score of 13
0:27:48 > 0:27:53and just one point separating him from Brian and Chris Fearon on 12.
0:27:53 > 0:27:57After the fish course, I am ecstatic. I am back in the game.
0:27:57 > 0:28:00All to play for. Onwards and upwards.
0:28:00 > 0:28:05I'm a little bit gutted. I didn't think I'd get as low a mark as that.
0:28:05 > 0:28:10But, you know, I'm going to have to pull something out of the bag.
0:28:10 > 0:28:18I'm certainly in no way running away with it, but one strong performance would put me in the driving seat.
0:28:18 > 0:28:23Tomorrow the fight continues with the main course.
0:28:23 > 0:28:26A lot of spectacle, but no sauce.
0:28:26 > 0:28:30- With one point in it, the gloves are off.- I have to be precise.
0:28:31 > 0:28:34Tomorrow's going to be so important.
0:28:43 > 0:28:46Subtitles by Subtext for Red Bee Media Ltd - 2011
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