0:00:02 > 0:00:04Great British Menu continues.
0:00:04 > 0:00:05Fire!
0:00:05 > 0:00:10Britain's finest chefs are being scrutinised by demanding veterans.
0:00:10 > 0:00:13He's setting fire to a sorbet. If he pulls that off, he gets a ten.
0:00:13 > 0:00:18It's the toughest competition for the ultimate prize -
0:00:18 > 0:00:23the chance to create ground-breaking food at a dazzling Olympic feast.
0:00:23 > 0:00:29I'd love to put a dish in front of great Olympians, people who have achieved so much in their lives.
0:00:29 > 0:00:34This week, three of the North East's cooking elite step up to the plate.
0:00:34 > 0:00:37People say it's tough, but honestly, it IS tough!
0:00:37 > 0:00:42Returning contender Stephanie Moon is fending off rising star Charlie Lakin.
0:00:42 > 0:00:45You enter this competition to win it.
0:00:45 > 0:00:50- And ambitious hot shot Colin McGurran.- The chefs competing with me need to be careful.
0:00:50 > 0:00:53- Today, it's the starter round. - I'm taking a massive risk.
0:00:53 > 0:00:59All eyes are on Stephanie as she tries to make her own cheese in record-breaking time.
0:00:59 > 0:01:02- BLEEP- I've dropped three of my goat's cheese on the floor.
0:01:02 > 0:01:07Nerves are getting to her. Let's hope she can pull the dish together.
0:01:17 > 0:01:22This year, Britain will play host to the greatest show on Earth -
0:01:22 > 0:01:25the London 2012 Games.
0:01:25 > 0:01:28And we've challenged the country's top chefs
0:01:28 > 0:01:32to translate the Olympic spirit into ground-breaking dishes.
0:01:32 > 0:01:37The brief is quite scary. You'll have to push yourself to the absolute limit.
0:01:37 > 0:01:40To take it that step further is a real challenge.
0:01:40 > 0:01:47Inspired by the feats of world-beating athletes, they must cook technically brilliant menus
0:01:47 > 0:01:51- that deliver a brand-new gastronomic experience.- Wow! That's immense.
0:01:51 > 0:01:56The prize is the chance to cook for an Olympic feast in honour of our sporting heroes
0:01:56 > 0:01:59and friends and families who have helped them triumph.
0:01:59 > 0:02:05Cooking for British Olympians, past and present, is amazing. It's a dream, really.
0:02:05 > 0:02:11Every course of their menu will be tasted and scored by a veteran of the competition
0:02:11 > 0:02:14who demands nothing less than perfection.
0:02:14 > 0:02:20This week, it's a Michelin star holder and his expectations are sky-high. It's Nigel Haworth.
0:02:20 > 0:02:24This year, the challenge is the toughest of the toughest.
0:02:24 > 0:02:29They've got to make sure that their dishes are the best they've ever cooked.
0:02:29 > 0:02:34On Thursday, the two top scorers go through to cook for the judges.
0:02:34 > 0:02:37If anyone gets in my way, I'll just barge 'em out.
0:02:41 > 0:02:46- How long for Table 3?- First up is returning contender Stephanie Moon,
0:02:46 > 0:02:50chef-consultant at the prestigious Rudding Park Hotel in Yorkshire.
0:02:50 > 0:02:54Two chicken Caesars, a prawn avocado and a real chips...
0:02:54 > 0:02:59- Last year, this chef shocked everyone with her bold ideas. - This is good fun.- This is good.
0:02:59 > 0:03:06- Her inventive dishes got her through to the judges.- I have never had anything even vaguely close to this.
0:03:06 > 0:03:09But failed to win her a place in the final.
0:03:09 > 0:03:15I was close last year, but not close enough. This year, I'm not taking any prisoners. I'm going all out.
0:03:15 > 0:03:19- Good morning.- Good morning, Stephanie.- How are you doing?
0:03:19 > 0:03:25- Very well. You?- Very well, thank you.- You're returning again?- Yes, the pressure is on this time.- Absolutely.
0:03:25 > 0:03:31- What are you cooking for us today? - I'm actually going to make goat's cheese,
0:03:31 > 0:03:38then I've got some lovely sort of artisan bacon and I'm going to make a scone using some Yorkshire flour.
0:03:38 > 0:03:42Why are you choosing to make your own goat's cheese,
0:03:42 > 0:03:46rather than buy a quality goat's cheese from Yorkshire?
0:03:46 > 0:03:49I want to show that I can hit the challenge.
0:03:49 > 0:03:53It's the Olympics. I want something that's really going to stretch myself
0:03:53 > 0:03:56as an Olympian would stretch themselves.
0:03:56 > 0:04:03And you feel that you can technically, in an hour and a half, make a perfect goat's cheese?
0:04:03 > 0:04:06- Yeah, I do.- Best of luck.- Thank you.
0:04:07 > 0:04:09So Steph reckons her quirky idea
0:04:09 > 0:04:13of creating goat's cheese in record time is bang on the brief,
0:04:13 > 0:04:16but will it get her a gold from Nigel?
0:04:16 > 0:04:20Stephanie is making her own goat's cheese in an hour and a half.
0:04:20 > 0:04:26Is there a good reason for that? She could have bought her own cheese. Will it be any better?
0:04:26 > 0:04:30OK, let's get these starters up and running. Let's get this ball rolling.
0:04:30 > 0:04:35Next up is newcomer Charlie Lakin, head chef at The Marquis in Alkham, near Dover,
0:04:35 > 0:04:40where his rustic cuisine has seen him tipped by the Michelin guide as a rising star.
0:04:40 > 0:04:43Rabbit and a Dexter as is, thank you.
0:04:43 > 0:04:50Although based in Kent, Charlie's heart is in the North East and he's determined to do himself justice.
0:04:50 > 0:04:54I want to get stuck in and let them know that I'm here.
0:04:55 > 0:04:59- Hi, Charlie.- Hi, chef. - How are you?- Not so bad.
0:04:59 > 0:05:01What have you got for us?
0:05:01 > 0:05:06I'm going to be doing a wild rabbit with carrots, Douglas fir and capers.
0:05:06 > 0:05:11- That's an interesting ingredient, Douglas fir.- It's got an amazing citrussy flavour.
0:05:11 > 0:05:14I'll do a carrot and Douglas fir panna cotta,
0:05:14 > 0:05:19so the Douglas fir will bring out the sweetness of the carrots on the plate.
0:05:19 > 0:05:22This is for Olympians. What makes your dish special?
0:05:22 > 0:05:27It's all about the final execution, the way it goes on to the plate.
0:05:27 > 0:05:32I often look at what I cook and how I work. I'm not a sprinter, I'm not a gymnast.
0:05:32 > 0:05:37- I'm a judo fighter, I'm a boxer. - Right.- That's my style of cooking.
0:05:37 > 0:05:42To make sure his hearty rabbit starter packs an Olympian punch,
0:05:42 > 0:05:44Charlie is relying on a risky ingredient.
0:05:44 > 0:05:49Charlie is using Douglas fir, using pine. Could be furniture polish.
0:05:49 > 0:05:52Is it a gimmicky ingredient?
0:05:52 > 0:05:58If it is going to work, it's got to be the element that brings the whole dish together
0:05:58 > 0:06:00and makes it incredibly special.
0:06:00 > 0:06:05Check on. We have one quail, one foie gras, two mackerel, two lamb, one veg, one rosti.
0:06:05 > 0:06:09Last but not least is ambitious new boy Colin McGurran
0:06:09 > 0:06:15who took on the former two Michelin-starred Winteringham Fields when he was just 27.
0:06:15 > 0:06:21- Service, please!- He believes his brand of forward-thinking cuisine is perfect for this year's brief.
0:06:21 > 0:06:25My dishes have never been done before and I think they'll go a long way.
0:06:25 > 0:06:31To win the competition would be amazing because you're competing with the best chefs in the country.
0:06:33 > 0:06:38- How are you feeling about the competition?- Quite confident. - What have you got for us?
0:06:38 > 0:06:43This dish is "quail in the woods" and I'll use every part of the quail.
0:06:43 > 0:06:47We'll salt the legs and poach the breast in its own quail consomme.
0:06:47 > 0:06:50It'll be set in a gel, so there's no loss of flavour.
0:06:50 > 0:06:53We're going to use the livers to make a parfait.
0:06:53 > 0:06:57We're having the quail eggs which will be lightly tempura-ed.
0:06:57 > 0:07:01- That sounds risky.- I'll be skewering on to a Douglas fir stalk.
0:07:01 > 0:07:05As an Olympian, you think about discipline, practice, training.
0:07:05 > 0:07:07Have you practised this dish?
0:07:07 > 0:07:11I've practised it a few times, but I don't want to practise it too much.
0:07:11 > 0:07:15I prefer also to have a bit of my own kind of flair.
0:07:15 > 0:07:21- Stephanie, it could be risky. - It sounds like a lot to do, a lot of elements.
0:07:21 > 0:07:23Colin is planning a theatrical,
0:07:23 > 0:07:27woodland-inspired presentation for his ambitious dish.
0:07:27 > 0:07:32He's pushing his technical skill to the max and Nigel is worried.
0:07:32 > 0:07:38He hasn't practised it that much. If you don't get all those elements right, it doesn't come together.
0:07:38 > 0:07:42It's not perfection and that's what we want. Colin has got a lot to do.
0:07:49 > 0:07:54The starter gun has been fired and with seven elements to his complex dish,
0:07:54 > 0:07:59newcomer Colin needs to get cracking on his confit quail legs,
0:07:59 > 0:08:02but he's quickly distracted by what Charlie is up to.
0:08:02 > 0:08:06I see you've got rabbit there, but what are you planning to do with it?
0:08:06 > 0:08:11Cooking it! No, I'm looking at doing three elements with the rabbit, to be honest.
0:08:11 > 0:08:18I'll do rillettes of the legs and shoulders. I'll smoke the loins and make crackling with the belly.
0:08:18 > 0:08:22They both have their eye on their experienced rival Steph
0:08:22 > 0:08:25who is fast-forwarding the art of cheese-making.
0:08:25 > 0:08:30- You've got a few bits that could go wrong there?- Massively. I'm taking a massive risk here.
0:08:30 > 0:08:33What are you doing as your dish?
0:08:33 > 0:08:37It's goat's cheese with a whey scone,
0:08:37 > 0:08:41made obviously from the curds and the whey.
0:08:41 > 0:08:48My initial thought with Steph's dish, I don't want to say it, but you feel it's a little bit gimmicky.
0:08:48 > 0:08:50But credit to her for making cheese!
0:08:50 > 0:08:56Charlie is hoping Steph has missed the brief, but it's Nigel Haworth she must impress.
0:08:56 > 0:08:59The first day, the first dish is the hardest one.
0:08:59 > 0:09:01The nerves will jangle.
0:09:01 > 0:09:07It will be about the chef that can actually concentrate and execute a perfect dish under pressure.
0:09:07 > 0:09:14Charlie is banking on the unusual flavour of Douglas fir to elevate his rabbit to Olympian heights,
0:09:14 > 0:09:19but Nigel has noticed that Colin also has plans for Charlie's star ingredient.
0:09:19 > 0:09:24- You're both using a bit of Douglas fir.- I'm using it as a major flavour element.
0:09:24 > 0:09:27Colin here is using it as a bit of a pretty element.
0:09:27 > 0:09:31- Is he?- I think so.- Are you listening to that, Colin?- I am.
0:09:31 > 0:09:35- A bit of...- A little bit of... in the ribcage!
0:09:35 > 0:09:40- Do you think he's being poncey? - No, it's no different to anyone using a rosemary stalk.
0:09:40 > 0:09:46I understand that Charlie is doing a pine needle or a Douglas fir panna cotta. That is risky.
0:09:46 > 0:09:51It's a very strong flavour and it can taste like soap or toilet cleaner.
0:09:51 > 0:09:54It's a dominant ingredient in his dish.
0:09:54 > 0:09:57He's got to be careful that it's not too dominant
0:09:57 > 0:10:00and doesn't overpower the flavour of the rabbit.
0:10:01 > 0:10:07Charlie Lakin's rustic style can be traced back to his childhood in rural Yorkshire
0:10:07 > 0:10:11where his parents have their own smallholding.
0:10:11 > 0:10:15I had a fairy-tale upbringing into food. I was born and bred in this.
0:10:15 > 0:10:19- That's the size you want.- That's the little babes. They smell gorgeous.
0:10:19 > 0:10:25- His one main love is food.- Food. - He loves cooking it, he loves eating it.
0:10:25 > 0:10:30Charlie's bid for glory rests on giving traditional dishes a modern spin
0:10:30 > 0:10:32and his forester dad is helping him.
0:10:32 > 0:10:37I wanted to use Douglas fir in my starter and one man that can get it for me is my dad.
0:10:37 > 0:10:39He's planted hundreds of them.
0:10:39 > 0:10:45We're after the tender young stems in the middle because the flavour is a lot fresher and cleaner on 'em.
0:10:45 > 0:10:49I've planted all sorts of stuff in the garden for you to eat.
0:10:49 > 0:10:53I never thought you'd be eating the trees that I grow. It's marvellous.
0:10:53 > 0:10:59It gives you such an amazing flavour. That is what is the pushing of the boundaries.
0:10:59 > 0:11:04It's what's going to take the dish to the next level and make it a gold medal sort of dish.
0:11:04 > 0:11:07We'll just keep our fingers crossed now.
0:11:07 > 0:11:09This is his gold medal.
0:11:13 > 0:11:15- SOBBING: - I'm very proud of him.
0:11:17 > 0:11:21I couldn't be prouder of him if I tried.
0:11:21 > 0:11:24Charlie is determined to live up to his parents' pride.
0:11:24 > 0:11:29To win the challenge this year would be a big way for me to be able to say thank you
0:11:29 > 0:11:32for the support I've had all my life from them.
0:11:36 > 0:11:42Back in the kitchen, Charlie is stripping the meat from his rabbit to use in his classic rillettes
0:11:42 > 0:11:46which he hopes is the perfect foil for his Douglas fir,
0:11:46 > 0:11:51but all eyes are on Steph as she checks whether her risky goat's cheese is on target to set.
0:11:51 > 0:11:53What are you up to now, Steph?
0:11:53 > 0:11:56What I'm doing is turning the cheese.
0:11:56 > 0:12:02What you should end up with is that lovely kind of crottin shape. That's what I'm looking for.
0:12:02 > 0:12:06The risk is if I take that cutter off and it collapses... Good stuff.
0:12:06 > 0:12:08Thank you.
0:12:08 > 0:12:14Nigel is looking for perfect execution and Steph has left herself nowhere to hide.
0:12:14 > 0:12:17It's very simplistic. There's no complication.
0:12:17 > 0:12:22She's got to make the best cheese she's ever had and the best cheese I've ever tasted.
0:12:22 > 0:12:26Having narrowly missed out on a place in last year's final,
0:12:26 > 0:12:32this time Steph has scoured her native Yorkshire for inspiration for a winning menu.
0:12:32 > 0:12:37This year, I'm setting out to go absolutely all out for Olympic standard.
0:12:37 > 0:12:41I've got some crazy ideas. I'm going ground-breaking.
0:12:41 > 0:12:47Steph is passionate about local ingredients and has grand plans for the produce on her doorstep.
0:12:47 > 0:12:50I want to do things that haven't been done before.
0:12:50 > 0:12:54I don't think anyone's made goat's cheese in an hour and a half.
0:12:54 > 0:12:59To find out more, Steph has gone to Yellison Goat Farm to meet Stephen Akrigg.
0:12:59 > 0:13:03- It takes us four days.- Four days down to an hour and a half!
0:13:03 > 0:13:06- I think you're very brave. - I'll give it a go.
0:13:08 > 0:13:13Steph also has some unorthodox ideas about presentation.
0:13:13 > 0:13:19- How is the old branding iron coming on?- Very well. It's in the fire, ready for you to test it.
0:13:19 > 0:13:21I'll try that bit of wood there.
0:13:21 > 0:13:24- That looks good.- Yeah?
0:13:24 > 0:13:27She has some wacky props up her sleeve.
0:13:27 > 0:13:32There are some little twists and turns along the way that will surprise the judges.
0:13:32 > 0:13:36- Can I take those, please? - Yeah. Thank you.
0:13:36 > 0:13:39Great food served in a way that is memorable.
0:13:39 > 0:13:44- And here it is, Stephanie.- Wow! Fantastic. Look at that. Superb!
0:13:44 > 0:13:49It's a risky strategy, but Steph is willing to take the chance.
0:13:49 > 0:13:52This year, I'm hoping, praying to get to that final.
0:13:53 > 0:13:57To accompany her quirky starter, Steph is making a classic scone,
0:13:57 > 0:14:03but such simplicity doesn't come into Colin's experimental woodland-inspired platter.
0:14:06 > 0:14:09He is soft-boiling the eggs for his quail egg tempura,
0:14:09 > 0:14:15just one of seven tricky elements he has planned for his "quail in the woods" dish.
0:14:15 > 0:14:17Nigel wants to see his technique.
0:14:17 > 0:14:21- That quail egg intrigues me.- The key thing is to get the yolk just right,
0:14:21 > 0:14:25so the yolk is runny, the white is set and the tempura batter is light.
0:14:25 > 0:14:28- Lots going on.- Lots going on.
0:14:28 > 0:14:31Colin is a confident cook.
0:14:31 > 0:14:36He's got lots of technical elements to the dish. He hasn't practised very much.
0:14:36 > 0:14:41Will he nail it? Will he produce a dish good enough for the Olympic challenge?
0:14:41 > 0:14:47He's got a lot going on on his plate. It's very technical, extremely technical, and it's a bit of a worry
0:14:47 > 0:14:52whether he's going to get it right. I wouldn't like to be him if he got to the final.
0:14:52 > 0:14:54WHISTLES Hi, girls.
0:14:54 > 0:14:59Bold ideas and risk-taking have helped Colin rise fast through the ranks.
0:14:59 > 0:15:04He's now chef-patron of a restaurant with its own farm in Lincolnshire.
0:15:04 > 0:15:10I took on my first business when I was 23. I sold that and bought another business when I was 26.
0:15:10 > 0:15:15I ended up with Winteringham Fields which is a huge business to take on.
0:15:15 > 0:15:16Happy pigs.
0:15:16 > 0:15:21Doing things that you don't feel comfortable doing is the best way.
0:15:21 > 0:15:24Just do it and believe in yourself.
0:15:24 > 0:15:27Obsessed with perfection from fork to plate,
0:15:27 > 0:15:31Colin's wife Becks thinks he's ideal for this year's brief.
0:15:31 > 0:15:36Colin is always pushing himself, striving to be better and better and better.
0:15:36 > 0:15:38OK, guys, come over here and try this.
0:15:38 > 0:15:42To help him dream up ideas for ground-breaking dishes,
0:15:42 > 0:15:47Colin's talented kitchen brigade assisted him with perfecting his menu.
0:15:47 > 0:15:51- If you had a blindfold, you'd be able to tell what it is?- Yeah.
0:15:51 > 0:15:57I've got my reputation on the line, so I'll push myself unbelievably hard throughout this competition.
0:15:59 > 0:16:06Three of the North East's cooking elite are striving to produce awe-inspiring starters
0:16:06 > 0:16:09that encapsulate the Olympic spirit.
0:16:09 > 0:16:12- Phew!- That's a bit strong. - That's got a bit of a kick to it!
0:16:12 > 0:16:18First-timers Colin McGurran and Charlie Lakin are squaring up to old hand Stephanie Moon.
0:16:18 > 0:16:22It's a brand-new brief, it's brand-new players in the game.
0:16:22 > 0:16:29Colin is the quiet one and Charlie is the one who likes a laugh. We'll see how their cooking styles differ.
0:16:29 > 0:16:34Their hopes and dreams are in the hands of one man - veteran Nigel Haworth.
0:16:34 > 0:16:38There's lots of things going on, lots of things that could go wrong,
0:16:38 > 0:16:44but I'm hoping that this year we'll really rise to the challenge. It's Olympic year. Let's really do it.
0:16:44 > 0:16:49Returning contender Steph will be first to the pass today.
0:16:49 > 0:16:55Her home-made goat's cheese safely in the fridge, she's set to stroll over the finish line
0:16:55 > 0:16:57when disaster strikes.
0:16:57 > 0:16:59BLEEP
0:17:02 > 0:17:06Steph's gambled the whole course on her speedy cheese recipe.
0:17:12 > 0:17:14BLEEP
0:17:14 > 0:17:18She can't afford to give the new boys the edge.
0:17:18 > 0:17:21Oh, I've just dropped three of my goat's cheese on the floor.
0:17:21 > 0:17:26Nerves are getting to her. That's what the Great British Menu does to you.
0:17:26 > 0:17:32She's not got much time left. Let's hope she can still pull the dish together. She's got to.
0:17:33 > 0:17:36Luckily for Steph, she's cooked some spares,
0:17:36 > 0:17:40so catastrophe averted, she begins to dress her customised plates
0:17:40 > 0:17:43with sprouted seeds and crispy bacon bits.
0:17:43 > 0:17:49With Nigel looking on, she slices her home-made butter, pan-cooks her whey scone
0:17:49 > 0:17:53and gives her goat's cheese a caramelised crust.
0:17:53 > 0:17:56One last quirky touch and she's ready to face the music.
0:18:01 > 0:18:07- Stephanie, are you pleased? - Apart from throwing a few on the floor, I'm quite happy.
0:18:07 > 0:18:10- Right, shall we try?- Yes, please.
0:18:14 > 0:18:21Steph has knocked up a cheese with Olympic speed, but does it deliver the hit of taste the brief demands?
0:18:21 > 0:18:24You spent an hour and a half making goat's cheese.
0:18:24 > 0:18:27Do you think that's reflected in the end product?
0:18:27 > 0:18:31It's a fresh, made with a lot of thought goat's cheese.
0:18:31 > 0:18:34At the end of the day, it's an upper-class cheese scone.
0:18:34 > 0:18:36It doesn't excite me.
0:18:36 > 0:18:42Are you comfortable with the flavours coming together in the right direction that you wanted?
0:18:42 > 0:18:45Yeah, I think it's fresh, summery...
0:18:45 > 0:18:49It doesn't take itself too seriously, even though it was quite risky!
0:18:49 > 0:18:54Nothing grabs you and goes, "Wow, I'm a home-made goat's cheese!"
0:18:54 > 0:18:57My grandmother makes scones, so... CHARLIE LAUGHS
0:18:57 > 0:19:02- If you're thinking about Olympic standard, that's undercooked.- Too doughy.
0:19:02 > 0:19:05For me, it doesn't quite hit the mark.
0:19:05 > 0:19:10Is this dish breaking boundaries and has got the Olympic excellence?
0:19:10 > 0:19:14As it says on the flag, this is my personal best, as good as I can do.
0:19:18 > 0:19:24I think it went well, I think it went well, but it's so hard to read Nigel's reactions to things.
0:19:24 > 0:19:30He ate quite a lot of it and I think that's a good sign, but we'll see, we'll see.
0:19:32 > 0:19:35Now innovator Colin is under the spotlight.
0:19:35 > 0:19:40He aims to showcase cutting-edge techniques in his avant-garde quail starter.
0:19:40 > 0:19:46The legs have been cooked in a water bath while the breasts are dipped in a stock which will set to a jelly.
0:19:46 > 0:19:50I'm keeping my head down. This is my first course. I want a good start.
0:19:50 > 0:19:53I don't want anything to go wrong.
0:19:53 > 0:19:59But to rival Steph's amazement, Colin is still experimenting even as he plates up,
0:19:59 > 0:20:01adding a black olive soil to his dish.
0:20:01 > 0:20:04- I meant to put carrot puree on.- Yeah.
0:20:04 > 0:20:09- I took that off and put this on instead.- Right.- I hope it's paid off.
0:20:09 > 0:20:14Colin did say he prefers not to practise that much and innovate as he goes along.
0:20:14 > 0:20:21I found that quite a surprise because I think you should know your dishes at this level.
0:20:24 > 0:20:27But there's no time now for any more tweaks.
0:20:27 > 0:20:34Colin garnishes his plates with his quail liver parfait and begins to fry his tempura eggs.
0:20:34 > 0:20:40His quail legs and breasts go into specially made bark dishes, along with the tempura egg kebabs.
0:20:41 > 0:20:47And decorated with foraged foliage, Colin's intricate "quail in the woods" makes it to the pass,
0:20:47 > 0:20:50ready for a final dose of theatre.
0:20:51 > 0:20:54You two are quiet.
0:20:55 > 0:20:57He's speechless.
0:20:57 > 0:21:02It's the early morning mist. I feel like I should have just got out of bed.
0:21:02 > 0:21:05- Shall we try this, Colin? - Yes, please.- Come on then.
0:21:05 > 0:21:09Colin has combined theatrical flair with pioneering techniques,
0:21:09 > 0:21:12but will it all add up to a ground-breaking dish?
0:21:12 > 0:21:16You didn't practise much. Do you feel that strategy has worked?
0:21:16 > 0:21:20It just helps my adrenaline during the competition.
0:21:20 > 0:21:25Ten things could have gone wrong today. I'm happy that they haven't.
0:21:25 > 0:21:27- That's the jelly.- That's the gel.
0:21:27 > 0:21:31He's got some really modern, funky ways of doing stuff.
0:21:31 > 0:21:37- You know when a chicken breast has been in the fridge too long? - Yeah.- It's like that.
0:21:37 > 0:21:41Technically, it's a difficult thing to do, the tempura quail egg.
0:21:41 > 0:21:44Yeah, I've gone for it on that one.
0:21:44 > 0:21:47- Cut into that and see if it's soft. - I reckon it is.
0:21:47 > 0:21:50- That's a beauty. - That's an absolute gem.
0:21:50 > 0:21:55- Is this a gold medal dish? - I'm happy with it. All in all, I think it's a very good dish.
0:21:56 > 0:21:59That's great. I'm really pumped, actually.
0:21:59 > 0:22:05There's not much bad you can say. It was well seasoned, the technical ability was there and it paid off.
0:22:07 > 0:22:12Last to the pass is Charlie who is smoking his rabbit loin over cherry wood chips.
0:22:12 > 0:22:17He's gambling on the taste of Douglas fir to elevate his hearty dish.
0:22:17 > 0:22:22- Charlie, this is the pine-flavoured vinaigrette.- Yeah.- What's in there?
0:22:22 > 0:22:26It's just a reduction of demerara sugar and Chardonnay vinegar,
0:22:26 > 0:22:30blitzed down with a nice rapeseed oil and the pine needles.
0:22:30 > 0:22:32Interesting. Hmm...
0:22:32 > 0:22:36It's strong. I just hope he's got the balance right.
0:22:36 > 0:22:42If the Douglas fir is the surprise element, let's hope he's put it in in a surprising, intriguing way
0:22:42 > 0:22:44to make the dish a special dish.
0:22:44 > 0:22:47All eyes are on Charlie as he decorates his slate
0:22:47 > 0:22:51with soused carrots, panna cotta and a fir needle dressing.
0:22:51 > 0:22:55He adds his smoked rabbit loin, rillettes and flatbread
0:22:55 > 0:22:58and his updated classic is ready for scrutiny.
0:23:00 > 0:23:04Is this going to get you on to the podium? Is this a gold medal dish?
0:23:04 > 0:23:09Yeah, I think so. The flavours give you a big hit. Yeah, I think it's going to be there.
0:23:09 > 0:23:13- Shall we go and try it?- Let's do it. - Come on then.
0:23:13 > 0:23:21Will Charlie's unusual fir flavour make his rustic rabbit a world beater or a pine-scented failure?
0:23:21 > 0:23:26Things are different. I've never seen a panna cotta look like that before.
0:23:26 > 0:23:31You've got your Douglas fir in three elements. Do you feel that works for you?
0:23:31 > 0:23:35There's not masses of it. It's just that constant underlying flavour.
0:23:36 > 0:23:38How is it?
0:23:38 > 0:23:41That is lovely rillettes.
0:23:41 > 0:23:47The bread's nice and crisp. You can't really taste the fir in the bread.
0:23:47 > 0:23:52For me, a panna cotta is a set thing. Are you still happy with that?
0:23:52 > 0:23:59To be honest, looking at the texture myself, I feel it needs a little more gelatine to firm it up a bit.
0:23:59 > 0:24:05- I'll try a bit of loin.- You've got to be careful. Smoking it can cook as well.- It's quite smoky.
0:24:05 > 0:24:11- And the smoked loin is smoked enough, not enough or just perfect? - I think it's about right.
0:24:11 > 0:24:14I thought these smelt quite vinegary.
0:24:15 > 0:24:19Wowser! That's the one thing I don't like.
0:24:19 > 0:24:25Is this an Olympic dish? Is it breaking barriers, smashing modern and traditional cooking together?
0:24:25 > 0:24:31There's quite a few disciplines on there and to get them all right and bring them together,
0:24:31 > 0:24:33I feel you are pushing yourself.
0:24:38 > 0:24:44Well, he's got a blooming good poker face on him. You don't know what's going on in there.
0:24:44 > 0:24:48Touch wood, I've probably done all right, I reckon.
0:24:48 > 0:24:53Soon they'll hear what Nigel really thinks and the tension is palpable.
0:24:53 > 0:24:57This is the worst bit, waiting for the score to come in.
0:24:59 > 0:25:02Did he like it? He don't give nowt away.
0:25:05 > 0:25:09For the scores, you know, it's a killer, really, isn't it?
0:25:09 > 0:25:16Does Nigel believe they've succeeded in pushing themselves to Olympian levels of excellence?
0:25:25 > 0:25:27Steph, we'll start with you.
0:25:27 > 0:25:34I thought the goat's cheese had a delicacy about it. Perhaps it just lacked a bit of punchiness.
0:25:34 > 0:25:36I felt it needed a bit more oomph.
0:25:36 > 0:25:43The scone, um...was good, but I think it needed a bit more lightness about it.
0:25:43 > 0:25:47You made your own butter which was very pleasant,
0:25:47 > 0:25:50you know, an achievement in itself.
0:25:50 > 0:25:53Colin, your "quail in the wood"...
0:25:53 > 0:25:59Well, I was so excited about all the foliage and you seriously embraced the challenge
0:25:59 > 0:26:01and the promise was all there.
0:26:01 > 0:26:08The quail egg was good. The confit could have been crispier, it could have been a bit more delicate.
0:26:08 > 0:26:12I wanted a bit more gel on the quail breast, so it was coated.
0:26:12 > 0:26:20I wondered whether you'd done too many elements and perhaps didn't just get them all quite to work.
0:26:20 > 0:26:22The seasoning, Colin, was amiss.
0:26:22 > 0:26:25Completely amiss.
0:26:25 > 0:26:31And Charlie, the rabbit, the smoked loin and the rillettes were well executed.
0:26:31 > 0:26:38It looked like it was going to be a very rustic dish, but it came over as an elegant dish in actual fact.
0:26:38 > 0:26:44I was a little bit concerned about the strength of the dressing with your Douglas fir, but it worked.
0:26:44 > 0:26:50I'm not agreeing with a panna cotta. I felt it was more of a puree and I think you need to work on that.
0:26:52 > 0:26:54OK, so to the scores...
0:26:56 > 0:26:59Steph, for your goat's cheese dish...
0:27:01 > 0:27:03Five.
0:27:04 > 0:27:06Colin...
0:27:08 > 0:27:10..for your "quail in the wood"...
0:27:11 > 0:27:13..I'm giving you four.
0:27:16 > 0:27:18Charlie,
0:27:18 > 0:27:21for your wild rabbit, carrot and Douglas fir...
0:27:24 > 0:27:26..I'm giving you seven.
0:27:28 > 0:27:30We haven't had the best of starts.
0:27:30 > 0:27:34I think we need to raise the bar. Thank you.
0:27:37 > 0:27:39Well done, chef. Well done.
0:27:39 > 0:27:41Good start.
0:27:43 > 0:27:48So, after the starter, newcomer Charlie stormed into the lead with a strong score of 7.
0:27:48 > 0:27:52Returning contender Steph has landed a disappointing 5.
0:27:52 > 0:27:56And ambitious Colin has failed to deliver with a lowly 4.
0:27:56 > 0:28:02I could have done better and I've got to hold my hat up and say, "Right, let's crack on."
0:28:02 > 0:28:08My score is a slap in the face. I've got to push hard for my next courses. I need to get these numbers back.
0:28:08 > 0:28:12They'll put everything into this next course to get back on level-pegging.
0:28:12 > 0:28:17- Tomorrow, it's the fish course. - I'm not giving up yet. No way.
0:28:17 > 0:28:21- Is Colin getting ahead of himself? - You're looking ready there, mate.
0:28:21 > 0:28:24- I'm five minutes ahead. - Five minutes early?
0:28:24 > 0:28:27And Charlie can't afford the slightest mistake.
0:28:27 > 0:28:34- We need you at the pass, Charlie. - I'm on my way. I just completely trashed my jelly on that one.
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