0:00:02 > 0:00:05- So far, the battle for the northeast has been fierce.- Ho-hey!
0:00:05 > 0:00:07In yesterday's main course,
0:00:07 > 0:00:11returning contender Stephanie Moon found herself in hot water.
0:00:11 > 0:00:15- Just a bit worried... - No, I'm all right. - ..that you misunderstood the brief.
0:00:15 > 0:00:18It's getting white hot now.
0:00:18 > 0:00:19But she pulled it back from the brink.
0:00:19 > 0:00:22Steph, I'm giving you an eight.
0:00:22 > 0:00:27Putting her just two points behind joint leaders Charlie Lakin, and Colin McGurran.
0:00:27 > 0:00:29I tell you, I'm up for it.
0:00:29 > 0:00:32I'm going to go in there and I'm going to cook my heart out.
0:00:32 > 0:00:34Today, it's desserts,
0:00:34 > 0:00:37and Colin's got a shockingly risky strategy up his sleeve.
0:00:37 > 0:00:40- If I'm dead honest, I've never attempted this.- Serious?
0:00:40 > 0:00:44I have to say, I've practised mine a few times.
0:00:44 > 0:00:46I think it's always wise to, isn't it?
0:00:46 > 0:00:49Can an untested dish cut it with hard-talking Nigel Howarth?
0:00:49 > 0:00:53I can't believe he hasn't perfected his dish before he's come.
0:00:53 > 0:00:58- I've really got the collywobbles now.- Probably the first time I've thought I could be going home today.
0:01:09 > 0:01:12This year's chefs have been inspired by the Herculean efforts
0:01:12 > 0:01:17- of Olympians past and present. - Good, much better.
0:01:17 > 0:01:20In their bid to reach our star-studded Olympic feast,
0:01:20 > 0:01:22they're going for culinary gold,
0:01:22 > 0:01:27lifting the art of gastronomy to unprecedented heights.
0:01:27 > 0:01:30This is that point where it becomes mind over matter.
0:01:30 > 0:01:31I'm not in my comfort zone at all.
0:01:31 > 0:01:34Let's do it, let's push those limits.
0:01:34 > 0:01:37Today's scores will determine which two chefs go through
0:01:37 > 0:01:39to the judging chamber.
0:01:39 > 0:01:42Veteran Nigel Howarth knows just how tough it will be.
0:01:42 > 0:01:44It's the sprint to the line.
0:01:44 > 0:01:48They've got to make sure they deliver the perfect dish,
0:01:48 > 0:01:50so they're the one on the podium.
0:01:52 > 0:01:54Ambitious Colin McGurran has had a roller-coaster week,
0:01:54 > 0:01:59with scores ranging from a lowly four to a dazzling nine.
0:01:59 > 0:02:01He knows he can't afford another bad day.
0:02:01 > 0:02:05There's lots of things that can go wrong on this next course of mine,
0:02:05 > 0:02:07I need to be on my absolute A-game to get this perfect.
0:02:07 > 0:02:09If I do, there's every chance we can get a 10.
0:02:11 > 0:02:14- Right.- Ah...- The dessert.
0:02:14 > 0:02:15What are you actually making?
0:02:15 > 0:02:20OK. I'm going to do layers of rhubarb and custard with feuilletine
0:02:20 > 0:02:24and that's going to be encapsulated in a chocolate sphere.
0:02:24 > 0:02:28- Right.- With the rhubarb sorbet. - Is that for you and I afterwards?
0:02:28 > 0:02:33- That depends on the scores. - Is the vodka going into the rhubarb? - Sorbet.- Sorbet, right.
0:02:33 > 0:02:37What's daring, what's the real risk in this dish?
0:02:37 > 0:02:41Imagine this. I'm doing a sorbet that won't melt
0:02:41 > 0:02:42unless you put it in your mouth,
0:02:42 > 0:02:46so when I pour the creme anglaise over the top, you will reveal
0:02:46 > 0:02:50the rhubarb and custard dessert, and still standing will be the sorbet.
0:02:50 > 0:02:55You're neck and neck with Charlie, Steph's only two points behind.
0:02:55 > 0:02:58It's still anyone's game, but I'm on a roll. I don't want to hold back on the last course,
0:02:58 > 0:03:02- I want to go for it, push it and get it into the finals.- Good.
0:03:02 > 0:03:06Colin has a bold vision for his daring desert, but will combining
0:03:06 > 0:03:11warm custard and cold sorbet be a ground-breaking idea that works?
0:03:11 > 0:03:14Colin's taking a lot of risk, and he's actually doing something new.
0:03:14 > 0:03:18But he's got to get hot custard on the top, pour it over,
0:03:18 > 0:03:20the chocolate melts.
0:03:20 > 0:03:22If the sorbet melts, it's disaster.
0:03:23 > 0:03:27Currently in last place is returning contender Stephanie Moon.
0:03:27 > 0:03:29After a difficult start to the week,
0:03:29 > 0:03:33an eight for her main has put her back in the running.
0:03:33 > 0:03:34I'm not going down without a fight.
0:03:34 > 0:03:37I've already shown I can claw back points.
0:03:37 > 0:03:39You know, I think those boys better watch out.
0:03:43 > 0:03:46- What's the name of your dish? - It's a Podium of Puddings.
0:03:46 > 0:03:52Well, each podium is named either "higher," "faster" or "stronger,"
0:03:52 > 0:03:55which is the ancient Latin name for the Olympics.
0:03:55 > 0:04:00So I've got, "stronger" is the chocolate marquise with chilli.
0:04:00 > 0:04:03I'm going to make a banana salt caramel isotonic drink,
0:04:03 > 0:04:08that's for "faster," and then "higher," I'm using Yorkshire honey
0:04:08 > 0:04:10and I'm making a honeycomb parfait.
0:04:10 > 0:04:14Finishing off with a nut brittle, which has got some goji berries,
0:04:14 > 0:04:17speed foods that are going to speed our athletes on.
0:04:17 > 0:04:19- I really believe in this dish. - Right.
0:04:19 > 0:04:21If I can pull this off, I hope I've done enough.
0:04:23 > 0:04:27So Steph's three-part dish is inspired by the Olympic motto,
0:04:27 > 0:04:29but will it make for an awe-inspiring
0:04:29 > 0:04:31gastronomic experience?
0:04:31 > 0:04:35She's chosen a complex, intricate dessert.
0:04:35 > 0:04:38Is she going to get every element perfect?
0:04:38 > 0:04:41Or is she going to deliver three average elements?
0:04:42 > 0:04:47Rustic chef Charlie's been leading all week, but now Colin's caught up,
0:04:47 > 0:04:49his place in the judging could be under threat.
0:04:49 > 0:04:51I dropped a point or two yesterday,
0:04:51 > 0:04:55so I've got to make sure today, bang on the spot.
0:04:55 > 0:04:56Can't afford no mistakes.
0:04:59 > 0:05:01This is your last chance to show me
0:05:01 > 0:05:04that you can get to the banquet for the Olympians.
0:05:04 > 0:05:06How are you going to do that, Charlie?
0:05:06 > 0:05:10Earl Grey and strawberry souffle, gorse flower ice cream.
0:05:10 > 0:05:13First of all, here's the gorse flowers, picked with my own fair fingers.
0:05:13 > 0:05:14So that's my ice cream.
0:05:14 > 0:05:17Going to do a mixture of a strawberry compote in my souffle,
0:05:17 > 0:05:19- I'm going to roast off a few.- Right.
0:05:19 > 0:05:20I'm going to put a few fresh ones in there,
0:05:20 > 0:05:24and I'm going to use a few of these freeze-dried ones, as well.
0:05:24 > 0:05:26So you get a nice mixture of textures and different flavours.
0:05:26 > 0:05:30From a point of view, the wow factor, the element that you think...
0:05:30 > 0:05:31It's that souffle, really, I think.
0:05:31 > 0:05:34I've never heard of anyone doing a tea-flavoured souffle before.
0:05:34 > 0:05:37With the gorse flower ice cream...
0:05:37 > 0:05:40Charlie, you're a man that takes risks,
0:05:40 > 0:05:45and souffle, for 100 people, at the Olympic banquet...
0:05:45 > 0:05:48- Water off a duck's back. - NIGEL LAUGHS
0:05:48 > 0:05:51Charlie's confident serving foraged gorse flower ice cream
0:05:51 > 0:05:53with an Earl Grey souffle is a trail-blazing concept.
0:05:53 > 0:05:57But he's set himself a serious challenge.
0:05:57 > 0:05:59If he gets it up too early on the pass,
0:05:59 > 0:06:02we could have a floppy souffle.
0:06:02 > 0:06:03Nobody likes a floppy souffle.
0:06:03 > 0:06:06So he's got to really time it to perfection.
0:06:13 > 0:06:17All three chefs are desperate for a place in the final.
0:06:17 > 0:06:20Steph might be two points behind the boys,
0:06:20 > 0:06:24but her dessert wowed Nigel last year, and it's making them nervous.
0:06:24 > 0:06:26I think desserts are like one of your babies, aren't they?
0:06:26 > 0:06:30- Your cup of tea, is patisserie, isn't it?- Yeah, I quite like it, me. Yeah, quite like it.
0:06:30 > 0:06:33Me and desserts don't usually get on too well, to be honest.
0:06:33 > 0:06:35I'm a bit rough around t'edges for desserts.
0:06:35 > 0:06:39There's nowhere to hide on the Great British Menu, is there? There is nowhere to hide.
0:06:39 > 0:06:41- Warts and all.- Yeah.
0:06:41 > 0:06:45No mistake will go unnoticed under Nigel's watchful gaze.
0:06:45 > 0:06:48Somebody's going home today.
0:06:48 > 0:06:53So who's going to put their marker down, go that extra mile,
0:06:53 > 0:06:56and make this the perfect day, with the perfect dish?
0:06:58 > 0:07:01Steph's getting cracking with her chocolate chilli marquise -
0:07:01 > 0:07:05just one of three complex elements in her dessert.
0:07:05 > 0:07:07She's taken her inspiration from the Olympic motto,
0:07:07 > 0:07:13but so far this week, Nigel's been unimpressed by her sporting theme.
0:07:13 > 0:07:16- Which of your elements is this one, then, Steph?- This is "stronger."
0:07:16 > 0:07:18This your chocolate marquise?
0:07:18 > 0:07:21Yeah. I think the chilli will take a bit of time to come out.
0:07:21 > 0:07:24I don't want it to be chilli that people burn their tongue,
0:07:24 > 0:07:25it's just subtle and in there.
0:07:25 > 0:07:29Steph, do you think this aspect of your dessert is breaking new ground?
0:07:29 > 0:07:31Chocolate and chilli, you know, it's a classic combination.
0:07:31 > 0:07:35But the marquise, I think it just,
0:07:35 > 0:07:38it's a nice, rich part to the dessert.
0:07:38 > 0:07:41I'm getting a very mellow flavour of chilli.
0:07:41 > 0:07:45I hope she's put enough in there to give her the kick.
0:07:45 > 0:07:49Whether she pushes the boundaries or she's doing a nice dish,
0:07:49 > 0:07:51only time will tell.
0:07:53 > 0:07:57Across the kitchen, joint leader Charlie is making the base for his souffle,
0:07:57 > 0:08:00using pears infused with Earl Grey tea.
0:08:00 > 0:08:04But it's the foraged gorse flower ice cream he's serving it with, Nigel wants to see.
0:08:04 > 0:08:07So, how would you describe that flavour?
0:08:07 > 0:08:09Bit of a banana-y, tea flavour.
0:08:09 > 0:08:12My pastry chef thinks a little bit of hay.
0:08:13 > 0:08:16I think the gorse flower part could be extra special.
0:08:16 > 0:08:20Getting a really good ice cream, making sure it sits, it sets,
0:08:20 > 0:08:23and it's perfect for that souffle,
0:08:23 > 0:08:28timing is absolutely vital.
0:08:29 > 0:08:33Ambitious newcomer Colin has played a risky game so far,
0:08:33 > 0:08:36using experimental methods with mixed success.
0:08:36 > 0:08:40He's tempering chocolate - a precision technique which is every chef's nightmare.
0:08:42 > 0:08:47- It's a beast and half, is the old chocolate, when it wants to be, in't it?- Yeah.
0:08:47 > 0:08:51His daring dessert rests on creating perfect chocolate spheres.
0:08:51 > 0:08:55So how many of these are you happy with so far?
0:08:55 > 0:08:58Out of six, two.
0:08:58 > 0:08:59Two out of six!
0:08:59 > 0:09:02Imagine if you're doing a banquet for a hundred.
0:09:02 > 0:09:06You're going to need a lot of chocolate spheres for that job.
0:09:06 > 0:09:10And the scale of the challenge hasn't escaped Nigel's notice.
0:09:10 > 0:09:13Where are you with your chocolate, Colin?
0:09:13 > 0:09:17- I've done a few spheres. I've done probably about six.- Right.
0:09:17 > 0:09:19Some of them aren't perfect, so they're going back in.
0:09:19 > 0:09:22Are those the unperfect ones, the broken ones, the ones that you've rejected?
0:09:22 > 0:09:25- They're quite nice and delicate, still.- Yeah.
0:09:25 > 0:09:27But I want them really fine, you know?
0:09:27 > 0:09:29It's crucial, isn't it, getting them really fine?
0:09:29 > 0:09:35The key element is that it's tempered properly, that it's really fine,
0:09:35 > 0:09:39so that when he puts his custard over the top, it breaks instantly.
0:09:39 > 0:09:43If Colin's chocolate doesn't melt, the dessert doesn't work.
0:09:47 > 0:09:50To develop ideas for his ground-breaking dessert,
0:09:50 > 0:09:54Colin travelled to Sheffield to meet British Olympic diving hopeful
0:09:54 > 0:09:57Nick Robinson-Baker and his coach, Steve Gladding.
0:09:59 > 0:10:02- Good to meet you.- Nice to meet you, too. You well?- Not too bad at all.
0:10:02 > 0:10:05Nick knows all about striving for excellence,
0:10:05 > 0:10:08having started diving at the age of seven,
0:10:08 > 0:10:11and made his Olympic debut in Beijing by 21.
0:10:11 > 0:10:14So I want to find out how you guys are pushing yourself to the limit.
0:10:14 > 0:10:17- I want to take some inspiration away with me.- You've come to the right place.
0:10:17 > 0:10:20These guys are pushing themselves, day in, day out.
0:10:20 > 0:10:23We thought we'd get you in here, and get you jumping off the board.
0:10:23 > 0:10:25Just so you know, before you get in the water,
0:10:25 > 0:10:30Steve and I came up with a fantastic idea of giving you your own pair of budgie smugglers.
0:10:30 > 0:10:32Lovely colour. They're all yours, mate.
0:10:32 > 0:10:36- I brought Bermuda shorts, but...- Those are tradition.
0:10:36 > 0:10:39Nick's putting Colin through his paces
0:10:39 > 0:10:43to see how far he's prepared to push his fear of heights.
0:10:43 > 0:10:45Go!
0:10:47 > 0:10:49All of a sudden, we're five metres up in the air,
0:10:49 > 0:10:52so everything is getting a little bit more scary.
0:10:52 > 0:10:54This is where you've got to grow a set and go for it.
0:10:54 > 0:10:58One, two, three, go!
0:10:58 > 0:10:59Woo!
0:10:59 > 0:11:02APPLAUSE
0:11:02 > 0:11:07Colin now faces the ultimate test - the ten-metre board.
0:11:07 > 0:11:09This is that point where it becomes mind over matter.
0:11:09 > 0:11:12How you feeling about chucking yourself off of it?
0:11:12 > 0:11:15Yeah, I mean, to be honest, I'm properly frightened, here.
0:11:15 > 0:11:18It's, it's not in my comfort zone at all.
0:11:18 > 0:11:23You came here to push your limits, and that's exactly what you're about to do.
0:11:23 > 0:11:25That's a ten-metre drop. You up for it?
0:11:25 > 0:11:28We talked about pushing your boundaries today.
0:11:28 > 0:11:31I think this is taking pushing your boundaries to the absolute limit.
0:11:31 > 0:11:35Yeah. I mean, it's petrifying, isn't it?
0:11:35 > 0:11:36- I can imagine.- It's no joke.
0:11:36 > 0:11:39- My God.- Let's do it. Let's push those limits.
0:11:39 > 0:11:45Keep looking down at that poolside. One, two, three, go!
0:11:46 > 0:11:49Oh, you starting to shake a little bit?
0:11:49 > 0:11:52Get a bit of support going, here. Bit of a clap, come on!
0:11:52 > 0:11:54Get him going!
0:11:54 > 0:11:57STEADY CLAPPING
0:11:57 > 0:11:59One, two, three, go!
0:12:01 > 0:12:04Woo-hoo-hoo!
0:12:04 > 0:12:06APPLAUSE
0:12:06 > 0:12:10I'm not great with heights as it is, and when I jumped off the ten, I really was bricking it.
0:12:10 > 0:12:13And the adrenaline was kicking in, the legs were going,
0:12:13 > 0:12:18it felt amazing to jump off, and land in one piece,
0:12:18 > 0:12:20come out the pool and just, yeah, it's fantastic.
0:12:20 > 0:12:22I'm like this.
0:12:22 > 0:12:25That's a 33-foot drop, and you're travelling at about 30 mile an hour,
0:12:25 > 0:12:28you know, if it goes wrong, you can really hurt yourself.
0:12:28 > 0:12:32So it was really courageous, and I was really impressed that he did it. Really proud of him.
0:12:32 > 0:12:34Having overcome his fear,
0:12:34 > 0:12:38Colin's now giving a dramatic cooking demonstration,
0:12:38 > 0:12:41putting a prototype of his non-melting sorbet to the test.
0:12:41 > 0:12:45Hopefully I've come up with this dessert that I feel as being truly ground-breaking.
0:12:45 > 0:12:48- We're going to do a flaming sorbet. - The sorbet's going to be alight?
0:12:48 > 0:12:53- The sorbet will be alight.- Really? And it's not going to melt? - And it won't melt.
0:12:53 > 0:12:55Wow!
0:12:57 > 0:13:01- Can't believe that's still so cold. And lovely, as well.- That is amazing.
0:13:01 > 0:13:04I'm so happy that they enjoyed my sorbets.
0:13:04 > 0:13:05It gives me the confidence,
0:13:05 > 0:13:07that I'm going to go back into my kitchen
0:13:07 > 0:13:10and give my all and push myself tremendously more,
0:13:10 > 0:13:14cos I'm in this competition to win, and I really want to win gold.
0:13:14 > 0:13:17His ground-breaking sorbet safely in the freezer,
0:13:17 > 0:13:19Colin's putting his Olympian lessons into practice.
0:13:19 > 0:13:24So, Colin, standing on that diving board, how does that make you feel,
0:13:24 > 0:13:25being in here, now?
0:13:25 > 0:13:28He was a guy who just goes for it all the time, you know?
0:13:28 > 0:13:31When you're at the Olympics, you're there on the day,
0:13:31 > 0:13:34and you've got to deliver it, and you think, "Well, yeah, that's the same."
0:13:34 > 0:13:37I'm in this competition, we're towards the end of it,
0:13:37 > 0:13:40- what's done is done, now it's just about...- Going for it.
0:13:43 > 0:13:46Only two chefs will survive the day,
0:13:46 > 0:13:50and veteran Nigel Howarth's keen to foster their competitive spirit.
0:13:50 > 0:13:52I want it to be tight to the finishing line,
0:13:52 > 0:13:57and for all of them to deliver, at their best, the best quality.
0:13:57 > 0:13:59Ooh!
0:13:59 > 0:14:01Close!
0:14:01 > 0:14:04Desperately trying to fight back from last place,
0:14:04 > 0:14:07Steph's making three intricate desserts,
0:14:07 > 0:14:11including a honeycomb parfait and a banana caramel energy drink.
0:14:11 > 0:14:12That's better.
0:14:12 > 0:14:17You know, I've been head down. My dish is a monster, really.
0:14:17 > 0:14:19It's a lot going on there.
0:14:19 > 0:14:22And I hope I can pull it out the bag.
0:14:22 > 0:14:26She's also making an energy brittle using goji berries and nuts.
0:14:26 > 0:14:30But is go-faster food what the brief demands?
0:14:30 > 0:14:33I'm not sure whether Stephanie's energy brittle will be ground-breaking enough.
0:14:33 > 0:14:36She's got all the flavours going in there.
0:14:36 > 0:14:38Is it going to be spectacular enough?
0:14:38 > 0:14:41You know, it's got to be a real "wow!"
0:14:44 > 0:14:49Joint leader Charlie's embarked on the most dangerous part of his dish.
0:14:49 > 0:14:52He's folded whisked egg whites into his tea-flavoured souffle base,
0:14:52 > 0:14:55and is filling his dishes with the mixture and his strawberry compote.
0:14:57 > 0:15:00I wouldn't like to do a souffle for this competition.
0:15:00 > 0:15:03I would have nightmares thinking about doing that for 100 people.
0:15:03 > 0:15:07If Charlie can pull this souffle together, it will be an Olympic feat.
0:15:07 > 0:15:11But, if he can't, I may stand a chance.
0:15:11 > 0:15:14Going in now, then. Sink or swim, guys.
0:15:14 > 0:15:19Good luck. May The Force be with you! You're going to need it.
0:15:22 > 0:15:23It's rising already.
0:15:23 > 0:15:26So, my mix. I reckon it's going to be all right.
0:15:26 > 0:15:28It should hold.
0:15:28 > 0:15:30I think I've got it. I think I've got it.
0:15:33 > 0:15:36Innovator Colin's experimental methods and taste for improvisation
0:15:36 > 0:15:39have won him erratic scores so far,
0:15:39 > 0:15:44and Nigel has no idea what to expect from his ambitious dessert.
0:15:44 > 0:15:47- Is this one of your signature dishes? Is this something that you...- No.
0:15:47 > 0:15:49- No?- No, no.
0:15:51 > 0:15:55If I'm dead honest, I've never attempted this yet.
0:15:55 > 0:15:59- Serious?- I've not done this yet. This is the first time, so...
0:15:59 > 0:16:02So, this is really stretching the boundaries.
0:16:02 > 0:16:04It is. It's on the basis of not being sensible.
0:16:05 > 0:16:09I can't believe he hasn't perfected his dish before he's come.
0:16:09 > 0:16:11It's staggering.
0:16:13 > 0:16:16You know, I've really got the collywobbles, now.
0:16:16 > 0:16:17Absolutely.
0:16:17 > 0:16:21I reckon I'm about four minutes, four to five minutes off.
0:16:22 > 0:16:25But Colin has a brief reprieve,
0:16:25 > 0:16:28as it's Charlie who's first to serve, today.
0:16:28 > 0:16:32With his souffles in the oven, this stage is fraught with danger.
0:16:32 > 0:16:34- How is it?- I might not have got the ramekins quite right.
0:16:34 > 0:16:37Saying that, I'm watching them. It's like a Yorkshire pudding.
0:16:37 > 0:16:40You turn your back and they're up there, again.
0:16:40 > 0:16:42Watched Yorkshire puddings don't rise.
0:16:42 > 0:16:47Under Nigel's steely gaze, Charlie's souffles aren't playing ball.
0:16:47 > 0:16:49Still another 30 seconds, a minute.
0:16:55 > 0:16:59That's it, babies, now you're starting to go.
0:16:59 > 0:17:04Happy at last, Charlie decorates his serving dishes with freeze-dried strawberries,
0:17:04 > 0:17:08and, working quickly, adds a ball of gorse flower ice cream.
0:17:09 > 0:17:12At the very last minute, the souffles are out of the oven
0:17:12 > 0:17:14and dusted with icing sugar.
0:17:14 > 0:17:17Finally, Charlie's nerve-racking dish hits the pass.
0:17:18 > 0:17:21Well done, Charlie. Pushing the time barriers, there.
0:17:21 > 0:17:24- Is this going to get you first place, Charlie?- I'd like to think so.
0:17:24 > 0:17:28It's a souffle, so we'd better take it and let's try it. Come on.
0:17:29 > 0:17:32Charlie's chosen a dish that demands Olympic-level technique.
0:17:32 > 0:17:35But is it the revolutionary cooking the brief demands?
0:17:38 > 0:17:40You've gone quiet, Charlie.
0:17:41 > 0:17:47Could've maybe done with 30 seconds more. I was probably a bit hasty in getting them out.
0:17:47 > 0:17:49You know, I imagine a souffle being absolutely right angle.
0:17:49 > 0:17:52- Yeah, yeah. Sharp.- And very tall, yeah, very tall, you know?
0:17:52 > 0:17:56Charlie, have you got the balance with the fragrances,
0:17:56 > 0:17:59your strawberries are cutting the richness of the souffle?
0:17:59 > 0:18:02Yeah, I think, personally,
0:18:02 > 0:18:04I think it pretty much hits the mark of what I'm after.
0:18:07 > 0:18:09Not a bad flavour, actually, is it?
0:18:09 > 0:18:12I mean, it's quite a peculiar flavour.
0:18:12 > 0:18:13Your ice-cream element?
0:18:13 > 0:18:15Yeah, I think it's amazing.
0:18:16 > 0:18:17There's a subtle flavour to it.
0:18:17 > 0:18:23- The texture of the ice cream is unusual, it is, like, gluey.- Yeah.
0:18:23 > 0:18:25It's almost like a mousse, isn't it?
0:18:25 > 0:18:28For 100 people, achievable at the Olympic banquet?
0:18:28 > 0:18:31Yeah, I do think so, because, I think, obviously, going into that,
0:18:31 > 0:18:35I've probably got a bit more experience of the ovens I'd be using.
0:18:35 > 0:18:38So, do you think this is something that's never seen before?
0:18:40 > 0:18:43If you got that in a restaurant, you be delighted, wouldn't you?
0:18:43 > 0:18:48Whether it meets the brief for an Olympic standard dish is to be seen.
0:18:50 > 0:18:52Well, that was fun.
0:18:52 > 0:18:54I reckon it went all right,
0:18:54 > 0:18:57all really depends now on whether the other guys pull their dishes off,
0:18:57 > 0:19:01but I like to think I'm in with a sneaky chance.
0:19:02 > 0:19:05Now, it's Colin who's under the cosh.
0:19:05 > 0:19:09His chocolate shells are filled with layers of rhubarb puree,
0:19:09 > 0:19:11praline, custard and crumble,
0:19:11 > 0:19:14before being topped with his special sorbet,
0:19:14 > 0:19:16but his lack of preparation is causing a stir.
0:19:16 > 0:19:18Never practised before, Steph, what about you?
0:19:18 > 0:19:22I have to say, I have practised mine a few times.
0:19:22 > 0:19:25- I think it's always wise to, isn't it?- It's a brave guy, doing that.
0:19:25 > 0:19:28It really is, take your hat off to him.
0:19:28 > 0:19:31Having put the finishing touches to his chocolate spheres,
0:19:31 > 0:19:33Colin's last task is to heat up his custard.
0:19:33 > 0:19:3510, 15 seconds.
0:19:35 > 0:19:39But in the rush, he's overcooked it and it's split.
0:19:39 > 0:19:42All he can do is sieve it and hope for the best.
0:19:46 > 0:19:50So, is it a bronze, silver, or gold for you, Colin?
0:19:50 > 0:19:52Definitely gold for me, I'm happy with everything,
0:19:52 > 0:19:55I've taken the time to make sure that everything is right.
0:19:55 > 0:19:57Come on, then.
0:19:57 > 0:20:01Colin's put his neck on the line by serving an untested dish.
0:20:01 > 0:20:04Is the result a gastronomic feat that pushes the boundaries?
0:20:04 > 0:20:07So, the idea is that this is going to get poured over here,
0:20:07 > 0:20:11and the chocolate, eventually, should collapse.
0:20:12 > 0:20:16- Grand, I think he's got the effect he was after there.- Yeah.
0:20:16 > 0:20:20The only thing I'd say is that the custard does look a little bit overcooked.
0:20:20 > 0:20:21Yeah.
0:20:21 > 0:20:24Are you pleased with the heat?
0:20:24 > 0:20:27You've got the softness of the set anglaise,
0:20:27 > 0:20:31of course, what I needed in there, was that, kind of, punch of acidity,
0:20:31 > 0:20:33that's what the rhubarb, hopefully will do,
0:20:33 > 0:20:34sharpen things up a bit.
0:20:34 > 0:20:37Pulling the presentation out of the bag, like he did,
0:20:37 > 0:20:38that is really different.
0:20:38 > 0:20:41I've never eaten anything like that, or seen anything like that,
0:20:41 > 0:20:43and I think that nails the brief.
0:20:43 > 0:20:47It's innovative, but have the flavours worked for you?
0:20:47 > 0:20:50There's a few refining touches that I'd like to get absolutely perfect,
0:20:50 > 0:20:53but, of course, the end of the day, it's rhubarb and custard.
0:20:53 > 0:20:56Dark chocolate and rhubarb, I'm not sure about the combination.
0:20:56 > 0:20:59- There is a lot of chocolate on there.- Yeah, there is.
0:20:59 > 0:21:02Colin, do you feel the risk you're taken, has that paid off?
0:21:02 > 0:21:04When you're in the thick of the competition,
0:21:04 > 0:21:06I don't mind taking the risk,
0:21:06 > 0:21:10I think that's what gets you a world champion,
0:21:10 > 0:21:12and ahead of everyone else.
0:21:12 > 0:21:15Well, that was interesting. Yeah, really happy with that.
0:21:15 > 0:21:19I put my heart and soul into this dish. Technically, it all paid off,
0:21:19 > 0:21:23it's just very difficult to read Nigel, he gave nothing away there.
0:21:23 > 0:21:26Now it's Steph in the hotseat,
0:21:26 > 0:21:29and the two first-timers are watching closely,
0:21:29 > 0:21:32as she reveals the quirky presentation for her Olympian dessert.
0:21:32 > 0:21:35Oh, I see some little lightbulbs at the bottom there.
0:21:35 > 0:21:36Ah, yeah, it's all happening.
0:21:36 > 0:21:40Steph carefully shapes her energy brittle into curves,
0:21:40 > 0:21:43and pours her banana caramel drink into specially designed bottles.
0:21:43 > 0:21:46Her custom-made podium lit up,
0:21:46 > 0:21:50she adds her chilli chocolate marquise, and honeycomb parfait.
0:21:52 > 0:21:55And, lights dimmed, it's judgement time.
0:21:57 > 0:21:59You've obviously got a podium,
0:21:59 > 0:22:01are you in first place, Stephanie?
0:22:03 > 0:22:04I don't know.
0:22:04 > 0:22:06- SHE LAUGHS - We'll see.
0:22:06 > 0:22:07Let's go and try it.
0:22:07 > 0:22:12It's Steph's last chance to show she can produce inspiring food
0:22:12 > 0:22:15that pushes gastronomy to new levels of excellence.
0:22:15 > 0:22:17Where would you like us to start?
0:22:17 > 0:22:18Anywhere you like.
0:22:18 > 0:22:19We'll go for gold.
0:22:25 > 0:22:29Well, I've got the spoon here, saying "higher."
0:22:29 > 0:22:31Gold spoon.
0:22:31 > 0:22:33Gold, all these little details.
0:22:33 > 0:22:34Yeah, I think it's nice,
0:22:34 > 0:22:38but, again, it's not the most newest of ideas, is it?
0:22:38 > 0:22:40Shall we go for this shot?
0:22:45 > 0:22:47It could have done with being a bit colder, maybe.
0:22:47 > 0:22:49Yeah.
0:22:49 > 0:22:52- But the salt's there, isn't it? - Year, the salt's there.
0:22:52 > 0:22:56There's a lot of chill there, really, isn't there?
0:22:56 > 0:22:58Saying that, it's gone down lovely.
0:22:58 > 0:23:01Give me five minutes, ah!
0:23:01 > 0:23:02Yeah.
0:23:03 > 0:23:06Is there enough kick there for you?
0:23:06 > 0:23:11It would benefit from having another couple of hours in the fridge
0:23:11 > 0:23:13to marry in.
0:23:13 > 0:23:16I've got to say, the dessert together, super, super rich.
0:23:16 > 0:23:19And, to be honest, at the end of a four-course meal,
0:23:19 > 0:23:21is it, maybe, just a bit too much, maybe?
0:23:21 > 0:23:25Stephanie, this is your last chance, have you done enough?
0:23:25 > 0:23:27I think the main course brought me back.
0:23:27 > 0:23:30This, I hope, is also going to claw me back those two points
0:23:30 > 0:23:32I desperately need.
0:23:33 > 0:23:35It might just be enough. I don't know, you know,
0:23:35 > 0:23:39Charlie, Mr Consistent all week, sevens all the way.
0:23:39 > 0:23:42Colin and myself, up and down like fiddlers' elbows,
0:23:42 > 0:23:43it might just be enough.
0:23:45 > 0:23:48The last dish has been cooked and served.
0:23:48 > 0:23:52Now, the chefs face an agonising wait for Nigel's final scores.
0:23:52 > 0:23:56You know, with my dessert, there was a lot of risky elements on there,
0:23:56 > 0:23:58I think now, looking at everyone else's,
0:23:58 > 0:24:00it's probably the first time I'm thinking that
0:24:00 > 0:24:02I could be going home today.
0:24:02 > 0:24:05Now it's over and done with, to be honest, I'm pretty emotionless.
0:24:05 > 0:24:09I think it's just a case now, you can't do anything else,
0:24:09 > 0:24:11what will be will be, I'm either through or I'm not.
0:24:11 > 0:24:14I've been up, I've been down, I've been spun around.
0:24:14 > 0:24:18I have really been through every emotion this week.
0:24:18 > 0:24:21Now, it's just that feeling of wanting to know,
0:24:21 > 0:24:25am I on the first train home, or am I here tomorrow?
0:24:32 > 0:24:34How are we?
0:24:34 > 0:24:35Yeah.
0:24:35 > 0:24:37Or is that a daft question?
0:24:38 > 0:24:41It's been a good week, and it's been very, very close.
0:24:41 > 0:24:44Charlie, you were the first to cook,
0:24:44 > 0:24:46your Earl Grey and strawberry souffle,
0:24:46 > 0:24:49there was a good texture on the souffle,
0:24:49 > 0:24:54I liked the floral background, and the strawberries cutting through.
0:24:54 > 0:24:58Your ice cream, I didn't just get the impact of the gorse flower.
0:24:58 > 0:25:01The texture just, I don't know,
0:25:01 > 0:25:05there was something about it that just didn't really do it for me.
0:25:05 > 0:25:10Colin, your rhubarb crumble and custard.
0:25:12 > 0:25:15I was a bit in shock that you hadn't tried the dish, Colin.
0:25:15 > 0:25:17It was ambitious,
0:25:17 > 0:25:20it looked attractive,
0:25:20 > 0:25:23and looked really interesting.
0:25:23 > 0:25:25And then the negative bit started.
0:25:25 > 0:25:28Your custard creme anglaise was split,
0:25:28 > 0:25:33I didn't think the combination worked at all.
0:25:33 > 0:25:36Maybe white chocolate would go much better.
0:25:36 > 0:25:39Steph, your podium of puddings.
0:25:42 > 0:25:45The chocolate marquise, I felt the texture was nice,
0:25:45 > 0:25:47the chilli didn't come through.
0:25:47 > 0:25:49I didn't get it.
0:25:50 > 0:25:54The parfait, you know, it was a nice parfait,
0:25:54 > 0:25:58and your energy brittle, sort of, helped it all along.
0:25:58 > 0:26:02The isotonic shot, it sort of worked.
0:26:02 > 0:26:03What I was struggling with, Steph,
0:26:03 > 0:26:08was the combination of three, rich, individual deserts.
0:26:08 > 0:26:11With Colin and Charlie both on 21, and Steph on 19,
0:26:11 > 0:26:13it's anybody's game.
0:26:13 > 0:26:17As you know, there's only two of you can go through to tomorrow.
0:26:19 > 0:26:22Charlie, with a score of six,
0:26:23 > 0:26:26that means that you go through, Charlie.
0:26:29 > 0:26:33So, that leaves two chefs,
0:26:33 > 0:26:35for one place.
0:26:35 > 0:26:39Colin, for your rhubarb and custard...
0:26:42 > 0:26:44..I'm giving you...
0:26:44 > 0:26:46five.
0:26:49 > 0:26:55Steph, for your podium of puddings,
0:26:55 > 0:26:56I'm giving you...
0:26:59 > 0:27:00..six.
0:27:03 > 0:27:06Which means, Colin, you'll be cooking for the judges tomorrow.
0:27:06 > 0:27:08Steph, huge commiserations.
0:27:08 > 0:27:11I think the damage was done in the early rounds.
0:27:11 > 0:27:13- Thank you.- Thank you, chef.
0:27:14 > 0:27:16Well done, guys, well done,
0:27:16 > 0:27:18some you win, some you lose.
0:27:18 > 0:27:20The way he was talking,
0:27:20 > 0:27:23I thought, I'm not going to get through, to be honest.
0:27:23 > 0:27:24Oh, my God, I thought that was it.
0:27:24 > 0:27:28So, Colin's massive risk failed to unseat him,
0:27:28 > 0:27:30and he and Charlie will face the judges tomorrow.
0:27:30 > 0:27:33Sadly, Steph will be packing her bags.
0:27:33 > 0:27:37I'm gutted to be going home, I think, you can probably tell that.
0:27:37 > 0:27:40But, you know...
0:27:41 > 0:27:44I'm kind of upset with myself, really.
0:27:44 > 0:27:47I think I interpreted the brief wrong,
0:27:47 > 0:27:50and, you know, I'm gutted with that.
0:27:50 > 0:27:54I got through by the skin of my teeth, but tomorrow I'm going to nail it.
0:27:54 > 0:27:56Proud to bits, you know,
0:27:56 > 0:28:01I'm so, so pleased to be northeast's number one
0:28:01 > 0:28:03going into the next round, really.
0:28:03 > 0:28:05And I think I might just have it.
0:28:05 > 0:28:08Tomorrow, it's every man for himself...
0:28:08 > 0:28:10Am I irritating you yet, lad?
0:28:10 > 0:28:11- You are, yeah.- Grand.
0:28:11 > 0:28:13..as Colin and Charlie brave the judges.
0:28:13 > 0:28:15This is Olympic-class cooking.
0:28:15 > 0:28:19Who will grab a coveted place in the final...
0:28:19 > 0:28:22I don't want to go through easily, I like to give you a beating first.
0:28:22 > 0:28:24..and who will crash and burn?
0:28:24 > 0:28:26I don't know if I can be bothered.
0:28:26 > 0:28:29Cos he hasn't been bothered, why should I be bothered? Terrible.
0:28:31 > 0:28:35Subtitles by Red Bee Media Ltd