0:00:02 > 0:00:05- Am I irritating you yet, lad? - You are, yeah.
0:00:05 > 0:00:08On Great British Menu, the nation's top chefs are striving to produce
0:00:08 > 0:00:10awe-inspiring food
0:00:10 > 0:00:13for a magnificent Olympic feast.
0:00:13 > 0:00:14There have been highs...
0:00:14 > 0:00:16CHEERING
0:00:16 > 0:00:18A ten - phew!
0:00:18 > 0:00:19..and lows...
0:00:19 > 0:00:20Fire!
0:00:20 > 0:00:22Absolutely awful. It's a tragedy.
0:00:22 > 0:00:25..and the veteran chefs are as outspoken as ever...
0:00:25 > 0:00:29It's quite remarkable. I mean they really are beasts unleashed in there.
0:00:29 > 0:00:32For me, I'm not sure that actually quite works.
0:00:32 > 0:00:35This week, fighting it out to represent Northern Ireland
0:00:35 > 0:00:37is former champion Niall McKenna...
0:00:37 > 0:00:40I've been to the banquet before. I want to get there again.
0:00:40 > 0:00:42..last year's Chris Fearon...
0:00:42 > 0:00:43'I'm back here again. Round two.'
0:00:43 > 0:00:46Ding ding. I want to win again.
0:00:46 > 0:00:49..and the chef he beat - Chris Bell.
0:00:49 > 0:00:54I'm determined to get to the banquet this year and it's going to take something pretty good to stop me.
0:00:54 > 0:00:56And former champion Niall's in trouble from the start.
0:00:56 > 0:00:58I need a sick bag.
0:00:58 > 0:01:00There's something wrong with the water bath.
0:01:00 > 0:01:02I don't know what's going on here.
0:01:02 > 0:01:04It's totally stitched me up here. Oh no.
0:01:14 > 0:01:17This year, the chefs have had to come up with groundbreaking menus
0:01:17 > 0:01:19that push boundaries,
0:01:19 > 0:01:22like the athletes at the London 2012 games.
0:01:22 > 0:01:24Be confident with it.
0:01:24 > 0:01:28The chefs have sought inspiration from record-breaking Olympians.
0:01:28 > 0:01:30You don't want to make no mistakes.
0:01:30 > 0:01:32And gone that extra mile to ensure their dishes
0:01:32 > 0:01:34stand out from the crowd.
0:01:34 > 0:01:35ALL: Oh, wow!
0:01:35 > 0:01:37Their gold medal -
0:01:37 > 0:01:39the chance to cook for our world-class Olympians
0:01:39 > 0:01:43and the friends and families who have cheered them on every step of the way.
0:01:43 > 0:01:45You've got to raise the bar.
0:01:45 > 0:01:48You have to believe there's a level beyond where we are.
0:01:48 > 0:01:51But first, they have to impress a veteran of the competition
0:01:51 > 0:01:54who will taste and score their dishes.
0:01:54 > 0:01:55This week for Northern Ireland,
0:01:55 > 0:01:59it's one of the most feared chefs in Great British Menu's history -
0:01:59 > 0:02:01Richard Corrigan.
0:02:01 > 0:02:03The work they need to put into the food
0:02:03 > 0:02:06for this banquet is massive.
0:02:06 > 0:02:09They really need to impress.
0:02:09 > 0:02:12Come Thursday, he'll be sending the two highest scoring chefs
0:02:12 > 0:02:14through to the judges.
0:02:14 > 0:02:17If I was first to get sent home, I'd be absolutely gutted.
0:02:17 > 0:02:20That's my worst fear coming back this year -
0:02:20 > 0:02:23to crash and burn first, after doing so well last year. Heartbreaking.
0:02:28 > 0:02:31Scallops, beef and a venison.
0:02:31 > 0:02:34First up is award-winning Chris Bell - head chef
0:02:34 > 0:02:36at the River restaurant in Ballymena, Co. Antrim...
0:02:36 > 0:02:39- Service!- .. whose classical cooking with a modern twist
0:02:39 > 0:02:42failed to make it over the finishing line last year.
0:02:42 > 0:02:45I was gutted last year when I got pipped at the post.
0:02:45 > 0:02:48'I've got to stop playing it safe and get out of my comfort zone'
0:02:48 > 0:02:52I know that this year, that's what it's going to take and I'll do that.
0:02:54 > 0:02:56- Chris!- How are you?- Welcome back.
0:02:56 > 0:02:58- Thank you very much. - How are you doing this time?
0:02:58 > 0:03:00Not so bad. Bit nervous.
0:03:00 > 0:03:01What's your menu this year?
0:03:01 > 0:03:04OK, starter course for me today is a salad of rabbit,
0:03:04 > 0:03:08rhubarb and black pudding with tea and ginger biscuits.
0:03:08 > 0:03:09The rabbit,
0:03:09 > 0:03:11I'm going to cook it three or four different ways,
0:03:11 > 0:03:14I'm going to make dumplings from the legs, poach the loins,
0:03:14 > 0:03:17make a consomme from the bones, serve it in the teapot,
0:03:17 > 0:03:21serving rabbit dumplings in the cup, with tea and ginger biscuits on the side.
0:03:21 > 0:03:24Rhubarb and rabbit - it's an unusual combination.
0:03:24 > 0:03:27- I really believe it works.- What's groundbreaking about this recipe?
0:03:27 > 0:03:30I'm going to make some jelly from the rhubarb,
0:03:30 > 0:03:32use some sodium amalgamate and chloride
0:03:32 > 0:03:35and do some caviar to go in the consomme.
0:03:35 > 0:03:38You've brought your chemist's box with you, that's good. Very now.
0:03:38 > 0:03:40- Is this good enough? - I believe it is.
0:03:40 > 0:03:42You believe, come on!
0:03:42 > 0:03:43- You believed last year.- I know.
0:03:43 > 0:03:45- Are you good enough this year? - Definitely!
0:03:45 > 0:03:48Chris Bell's kick-starting his Olympic menu
0:03:48 > 0:03:50with a daring rabbit and rhubarb dish,
0:03:50 > 0:03:53complete with quirky rabbit tea
0:03:53 > 0:03:54and savoury ginger biscuits.
0:03:54 > 0:03:57The risks are enormous.
0:03:57 > 0:03:59He has to make a rabbit tea,
0:03:59 > 0:04:01he has to make a rhubarb jelly -
0:04:01 > 0:04:03there's so much going on.
0:04:03 > 0:04:07I'm even nervous for him. Can he even get it up on time?
0:04:07 > 0:04:09Right guys, two crab there, please, two plaice.
0:04:09 > 0:04:12Next up is former dessert course champion Niall McKenna
0:04:12 > 0:04:14chef proprietor of James Street South in Belfast,
0:04:14 > 0:04:18renowned for its classic French cuisine.
0:04:18 > 0:04:19Service here, please.
0:04:19 > 0:04:22He's returning to the competition after a year off,
0:04:22 > 0:04:25hoping for a repeat performance with a simple menu
0:04:25 > 0:04:27that lets his ingredients do the talking.
0:04:27 > 0:04:30I've been to the final before. The pressure is on to do it again.
0:04:30 > 0:04:33This time I'm going totally out of my comfort zone.
0:04:33 > 0:04:36I'll push the boundaries, which is the whole Olympic feel.
0:04:36 > 0:04:38At the end of the day, I'm desperate to win.
0:04:41 > 0:04:44- Niall, how are you?- Not bad, chef. - Welcome.- Thank you.
0:04:44 > 0:04:46- You didn't come last year? - No, had a baby.
0:04:46 > 0:04:48This year I'm here to win, so... Exciting.
0:04:48 > 0:04:51So the brief this year. You've studied it carefully?
0:04:51 > 0:04:55Big-time. This year, I'm starting off with pig sweetbreads
0:04:55 > 0:04:58served with truffle-baked onion and a duck egg.
0:04:58 > 0:05:01The duck egg's cooked gently in oil just to get the yolk with it.
0:05:01 > 0:05:03So it's a rich dish, a very simple dish.
0:05:03 > 0:05:06I think the flavours are a brilliant combination. Good produce from Northern Ireland.
0:05:06 > 0:05:09Tamworth pig.
0:05:10 > 0:05:13I don't think I've never seen pig sweetbread on a menu.
0:05:13 > 0:05:17- And probably for good reason. - Really? To me, the whole brief is, it's groundbreaking.
0:05:17 > 0:05:20It's something different. And it is definitely a gamble.
0:05:20 > 0:05:22And so it's one of those dishes that will work or it won't.
0:05:22 > 0:05:24I need a sick bag.
0:05:25 > 0:05:27Thanks, Richard(!)
0:05:27 > 0:05:29Niall's taking a huge risk,
0:05:29 > 0:05:33serving unusual pig sweetbreads with pungent truffle.
0:05:33 > 0:05:37Pig sweetbreads - it's a very cheffy thing to do.
0:05:37 > 0:05:39But where does it fit in this competition?
0:05:42 > 0:05:45Last up is returning champion Chris Fearon,
0:05:45 > 0:05:48self-taught head chef of Deanes at Queens in Belfast,
0:05:48 > 0:05:51who last year saw off far more experienced chefs
0:05:51 > 0:05:53with his playful chicken in a bag starter.
0:05:53 > 0:05:57I got a few raised eyebrows last year when I came into it with the sort of stuff I came across with.
0:05:57 > 0:06:00It's going to be sort of similar this year.
0:06:00 > 0:06:04I'm going in guns blazing. Yeah, I want to surprise a few people.
0:06:04 > 0:06:07But he needs to get past Richard Corrigan first,
0:06:07 > 0:06:10who, in last year's final, showed him no mercy.
0:06:10 > 0:06:12If anything, it has got worse.
0:06:12 > 0:06:15You should have listened to me. There was a bin beside you.
0:06:15 > 0:06:17- That's where it belonged.- Ouch!
0:06:20 > 0:06:24- Hello Richard.- Chris, how are you? - Good to see you.- Do you mean that?
0:06:24 > 0:06:29- Yes, of course.- Are you sure?- Yes.
0:06:29 > 0:06:32- What have you got for me today? - The dish is Clay Pigeon Shoot.
0:06:32 > 0:06:36I suppose it's like a tagine of pigeon with some blood orange.
0:06:36 > 0:06:41It's got some pea shoots into it. And nice armagnac spices.
0:06:41 > 0:06:44A little bit of argan oil and fennel. I'm going to break the leg down off the bird.
0:06:44 > 0:06:48Confit it down really slowly, roll it in spring roll pastry.
0:06:48 > 0:06:50Recreate my version of a pastilla.
0:06:50 > 0:06:53- Explain to me about the argan oil? - It's pretty awful, actually.
0:06:53 > 0:06:57There's a few goats running about in the hills in Morocco, eating the fruit of the tree.
0:06:57 > 0:07:02When they pass it through, the locals pick out the kernels of the fruit and they press that to make an oil.
0:07:02 > 0:07:04So it's been passed through an animal before you get it.
0:07:04 > 0:07:08- I don't use much of this oil in my kitchens!- No?- No!
0:07:08 > 0:07:11Neither do I! But for this dish, I think it suits it pretty well.
0:07:11 > 0:07:15- What's Olympian about it? - I'm actually using real clay pigeons to recreate a tagine.
0:07:15 > 0:07:18Then I've got a plate made out of gun cartridges.
0:07:18 > 0:07:20- Groundbreaking? - For me it is.
0:07:20 > 0:07:22- Under pressure?- Yes.
0:07:23 > 0:07:26Chris Fearon is hoping his quirky presentation,
0:07:26 > 0:07:29using a playful take on a clay pigeon shoot
0:07:29 > 0:07:33and his daring use of spices, will give him the edge.
0:07:33 > 0:07:37Chris Fearon always brings something theatrical to this competition.
0:07:37 > 0:07:38But is it too theatrical?
0:07:38 > 0:07:40Has he put enough thought into this dish?
0:07:40 > 0:07:42I'm not too sure.
0:07:43 > 0:07:46The cooking is well underway in the kitchen.
0:07:46 > 0:07:49It might just be the first course, but every point counts.
0:07:49 > 0:07:53The chefs can't afford to make any mistakes, with Richard watching their every move.
0:07:53 > 0:07:57They need to stay calm and focused, and not lose their head.
0:07:57 > 0:08:01Well boys, how do youse feel about being up against big Richard again?
0:08:01 > 0:08:04- Full of compliments, isn't he? - He gave you a bit of a roasting.
0:08:04 > 0:08:07Yeah. Sickbag. That's straight off the mark, you know.
0:08:07 > 0:08:11- A good start to the day anyhow! - A good bit of banter, boys. Do you no harm. Keep you sharp.
0:08:11 > 0:08:14Chris, I'm looking forward to your dish. The whole...
0:08:14 > 0:08:17the aspect of the shot and everything else.
0:08:17 > 0:08:21Well, that's my whole style going into this competition, to sort of think outside the box.
0:08:21 > 0:08:23I can't wait to taste it as well.
0:08:23 > 0:08:26Chris, how do you feel being back second year in a row now?
0:08:26 > 0:08:29You're probably the most hungry guy here. You want to prove something, you know?
0:08:29 > 0:08:33I'd love an opportunity that youse have had. That's why everybody is here, isn't it?
0:08:33 > 0:08:35'Chris got very close last time.
0:08:35 > 0:08:38'I think he'll be dying to get there. He will want to win.'
0:08:38 > 0:08:40If he nails the brief, he'll be hard to beat.
0:08:40 > 0:08:43- Chris, how is it going? - Em, so far, so good, I think.
0:08:43 > 0:08:47I've spiced the rabbit loins up a little bit with the ham and leeks,
0:08:47 > 0:08:50- and some English mustard. - That sounds good. Lots to go wrong?
0:08:50 > 0:08:53- Lots.- That rabbit needs to be slightly pink.
0:08:53 > 0:08:57- Consomme or tea you're putting on? - Yeah. I've got some brown chicken and brown rabbit stock.
0:08:57 > 0:09:02- And little jelly bowls?- Yeah, I want to get rhubarb into the consomme
0:09:02 > 0:09:04without diluting the consomme.
0:09:04 > 0:09:07So, just doing this verification, dropping it in.
0:09:07 > 0:09:10Some people love it, some hate it. But it's just another technique.
0:09:10 > 0:09:12Chris Bell has gone very technical.
0:09:12 > 0:09:16These little jelly droplets. That tea or consomme...
0:09:16 > 0:09:21So much going on. Has he just overplayed everything?
0:09:21 > 0:09:26I hope my starter's good enough to win. There's quite a lot of technical components to the dish.
0:09:26 > 0:09:29I think it reflects this year's competition very well.
0:09:29 > 0:09:34Chris Bell's award-winning cooking fell at the final hurdle last year.
0:09:34 > 0:09:37But this year's Olympic brief is a whole new ball game.
0:09:37 > 0:09:39My strategy for this year is very much
0:09:39 > 0:09:43to try and use cooking techniques and flavour combinations
0:09:43 > 0:09:46that are a little bit different.
0:09:46 > 0:09:50They're just very unique to me, and not a carbon copy of something that's been done before.
0:09:50 > 0:09:53Chris has done his homework by trying out his Olympic starter
0:09:53 > 0:09:56on two of Northern Ireland's most influential food bloggers.
0:09:59 > 0:10:01- Tea and biscuits to go on the side. - Fantastic.
0:10:01 > 0:10:05Anybody reading this on the menu, would have looked at you like you were crazy.
0:10:05 > 0:10:09My thinking with was to shock and surprise with each course, you know.
0:10:09 > 0:10:14Beautiful. Not what you're expecting on the palate. which is exciting - you're pushing the boundaries.
0:10:14 > 0:10:18It's a class dish. It looks fantastic, it tastes fantastic.
0:10:18 > 0:10:20I think it would be awesome to get a dish on the Olympic feast.
0:10:20 > 0:10:24I think there are similarities between what we do as chefs and what Olympians do.
0:10:24 > 0:10:28I mean, the sacrifices you make. You leave for work early in the morning.
0:10:28 > 0:10:31You come home maybe at midnight.
0:10:31 > 0:10:33I do leave my wife and my son sat at home by themselves.
0:10:33 > 0:10:37And if I can win this competition and make them proud,
0:10:37 > 0:10:39then it'll all seem a little bit more worth it.
0:10:39 > 0:10:42And Chris's family is 100% behind him.
0:10:42 > 0:10:45I'm proud of him every day for what he achieves every day.
0:10:45 > 0:10:47It's amazing what he does.
0:10:47 > 0:10:50Sorry, I'm filling up there. I don't know why!
0:10:55 > 0:10:59Chris is now making dumplings to go in his rabbit and rhubarb tea,
0:10:59 > 0:11:03a flavour combination that's causing quite a stir.
0:11:03 > 0:11:05Rhubarb and rabbit, I'm sure it'll taste beautiful,
0:11:05 > 0:11:08but it is one of those combinations you think, you know, very different.
0:11:08 > 0:11:11I think it sounds all right. It sounds nice.
0:11:11 > 0:11:13Maybe I'm wrong, I think it's a great combination.
0:11:13 > 0:11:18'Tea, rhubarb, rabbit - it's just a total jumble. I just don't know what he's doing.'
0:11:18 > 0:11:21So it's going to be interesting to see and taste.
0:11:21 > 0:11:25But Niall's got problems of his own in the form of Richard Corrigan,
0:11:25 > 0:11:30who's already made it clear he's not convinced by his choice of ingredients.
0:11:30 > 0:11:33- Niall, what are you doing with the...?- I'm doing the sweetbreads.
0:11:33 > 0:11:36I've just poached them off. And now, I've just...
0:11:36 > 0:11:40Half of them I'm going to breadcrumb. And half of them I'm going to sautee in a little butter.
0:11:40 > 0:11:44It's brave to put pig sweetbreads on a menu for this competition.
0:11:44 > 0:11:47Without doubt. The more I think about it, goosebumps. It's a gamble.
0:11:47 > 0:11:49When somebody says, "I need a sick bag",
0:11:49 > 0:11:52then you start asking questions, you start doubting yourself.
0:11:52 > 0:11:54I really believe in it. I think they're delicious.
0:11:54 > 0:11:56'Niall McKenna's dish of the pig sweetbread,'
0:11:56 > 0:12:00has he just done the usual cheffy "impress myself" thing?
0:12:00 > 0:12:03I'd eat it. But would anyone else?
0:12:03 > 0:12:07'The biggest risk is people's perception of pig sweetbreads.'
0:12:07 > 0:12:11That's where I'm pushing it, something different. I've got faith in it, I love it.
0:12:13 > 0:12:17Niall McKenna is no stranger to Great British Menu.
0:12:17 > 0:12:19His exquisite lavender dessert was served up
0:12:19 > 0:12:23to his Royal Highness the Prince of Wales two years ago.
0:12:23 > 0:12:27'I got through to the final four, I did the banquet - totally different brief,
0:12:27 > 0:12:29'it was all about sourcing locally.'
0:12:29 > 0:12:32This year it's totally wide open. But at the same time I'm going back
0:12:32 > 0:12:35to the local produce from Northern Ireland, trying to find the best.
0:12:36 > 0:12:39Niall's individual idea of using pig sweetbreads
0:12:39 > 0:12:43brought him to Pheasants Hill Farm in Downpatrick, County Down.
0:12:43 > 0:12:47Home to rare breed pig farmer Alan Bailey, who like Niall,
0:12:47 > 0:12:50considers pig sweetbreads a luxury.
0:12:50 > 0:12:52They are a special thing -
0:12:52 > 0:12:54you don't get these cuts on a supermarket shelf.
0:12:54 > 0:12:58And it's lovely to see them being thought about and used.
0:12:58 > 0:13:01And these aren't just any pigs, they're rare breed Tamworths,
0:13:01 > 0:13:03that are well suited to this year's brief.
0:13:03 > 0:13:08The Tamworth is very athletic - if it wanted to race now,
0:13:08 > 0:13:11and it took off there, you or I wouldn't be anywhere near it.
0:13:11 > 0:13:13It is the athlete of the pig world to me.
0:13:13 > 0:13:17'The idea of one of the dishes being served at the Olympic feast,
0:13:17 > 0:13:19'I would be so proud. The Olympic spirit is,
0:13:19 > 0:13:21you sacrifice everything else.
0:13:21 > 0:13:24'Chefs are similar because you have to sacrifice your time,
0:13:24 > 0:13:26'your family life. Guilt kicks in.'
0:13:26 > 0:13:30Sometimes I get home in the afternoon to see Conrad, just as I'm about to leave,
0:13:30 > 0:13:32he says "Daddy, you're not going to work" and the tears start.
0:13:32 > 0:13:34The heartstrings start going.
0:13:37 > 0:13:41Oh my goodness, that's Olympian food. Absolutely beautiful.
0:13:41 > 0:13:43'This whole event is for myself and my family,'
0:13:43 > 0:13:47at no point do I want to let them down, they've never let me down.
0:13:50 > 0:13:55Niall is now sieving a truffle emulsion to go with his controversial pig sweetbreads.
0:13:55 > 0:13:58So these are pig sweetbreads you're using, Niall?
0:13:58 > 0:14:00- Have you used them before? - I've used them before.
0:14:00 > 0:14:03But it's a rarity, they are extremely hard to get your hands on.
0:14:03 > 0:14:06It has to be pure, you can't go out and get any pig sweetbreads,
0:14:06 > 0:14:08it's all about the best quality pork you can get.
0:14:08 > 0:14:10'Niall might be taking a risk,
0:14:10 > 0:14:14'sweetbreads isn't everybody's cup of tea, it's not the most commercial thing,'
0:14:14 > 0:14:18but you wouldn't be involved with Great British Menu if you didn't take risks,
0:14:18 > 0:14:21and you have to take risks, you can't play too safe or you get sent home packing.
0:14:21 > 0:14:26Returning champion Chris Fearon is taking a gamble with his pigeon tagine
0:14:26 > 0:14:28and spicy pigeon rolls.
0:14:31 > 0:14:32How are you doing, Chris?
0:14:32 > 0:14:35Nervous, yeah, nervous.
0:14:35 > 0:14:38This is your filling for the pastilla.
0:14:38 > 0:14:42Yeah, the pastilla thing. I'm trying to go not too heavy on the spicing.
0:14:43 > 0:14:48I'm going to keep adding argan oil, I don't want to put too much in, cos I can't take it away.
0:14:48 > 0:14:50There's a lot of complex flavours going on there.
0:14:50 > 0:14:53This is going to be the breaking of me, trying to get a boy
0:14:53 > 0:14:57from Belfast to understand North African flavours, it's a hard thing.
0:14:57 > 0:14:59'Chris is using a lot of spices,'
0:14:59 > 0:15:02which he seems slightly uncomfortable with,
0:15:02 > 0:15:05and then there's that argan oil -
0:15:05 > 0:15:09'a small amount in the wrong hands is lethal.'
0:15:09 > 0:15:12Is there enough research being done on that dish
0:15:12 > 0:15:15to make Chris a true champion?
0:15:15 > 0:15:17So Chris, after this first course,
0:15:17 > 0:15:19and this is the one you won on last year,
0:15:19 > 0:15:22does that give you added pressure to compete with that?
0:15:22 > 0:15:26No, all I want to do is come here and cook the best I can do,
0:15:26 > 0:15:28that's all you can do.
0:15:28 > 0:15:30'The whole experience of winning last year'
0:15:30 > 0:15:33was fantastic, I'm still buzzing.
0:15:33 > 0:15:36And I'm hungry for it, I really want to be there again, you know.
0:15:36 > 0:15:39Chris Fearon was the surprise winner last year,
0:15:39 > 0:15:43he has no classical training and has never worked in a Michelin-starred kitchen,
0:15:43 > 0:15:46so when he received this year's challenge, he had doubts.
0:15:46 > 0:15:49Going into the challenge, I felt completely out of my depth.
0:15:49 > 0:15:53It's about pushing yourself, breaking boundaries, which isn't my thing.
0:15:53 > 0:15:56It'll be one of the hardest things I have done in my career yet.
0:15:56 > 0:15:59To get out of his comfort zone, Chris has decided to dabble
0:15:59 > 0:16:03in molecular gastronomy, and he has the shopping list to prove it.
0:16:03 > 0:16:07- Xanthan gum?- Yes.- Agar-agar?- Yes. - Brilliant.
0:16:07 > 0:16:09- Potassium.- In tablet form.- Fantastic.
0:16:09 > 0:16:11How about some soya lecithin?
0:16:11 > 0:16:14- Soya lecithin, yes, we have. - Fantastic, this is brilliant.
0:16:14 > 0:16:17'I think it's important to move with the times,
0:16:17 > 0:16:20'and this whole molecular madness that's going on,
0:16:20 > 0:16:22'you have to dip your fingers into it'
0:16:22 > 0:16:24to a certain extent, which I'm going to do,
0:16:24 > 0:16:28but it's not going to be the most serious focal talking point of any of my dishes.
0:16:28 > 0:16:31I'm going to play about with the presentation a lot,
0:16:31 > 0:16:33I'm playing about with different props like last time,
0:16:33 > 0:16:36and be quite quirky on the eye when you see them.
0:16:36 > 0:16:40- I'm looking for a fish tank pump. - Are you wanting to blow air in,
0:16:40 > 0:16:44or are you wanting to circulate a liquid round?
0:16:44 > 0:16:45We're going to play about with it.
0:16:45 > 0:16:49'Last year winning the competition, I was very proud indeed.'
0:16:49 > 0:16:52I would say it changed my life. Yeah, it did.
0:16:52 > 0:16:55'It put me on the map, and straight after I got married. With that in mind,'
0:16:55 > 0:16:57I want to win this time again.
0:16:57 > 0:16:59It would be nice for my new wife,
0:16:59 > 0:17:01it would be nice to give something back to her.
0:17:01 > 0:17:05I would be over the moon if he won again.
0:17:05 > 0:17:08He has been thinking about it a lot.
0:17:08 > 0:17:11It definitely took up a lot of conversation time on our honeymoon!
0:17:11 > 0:17:17Chris Fearon's preparing the pigeon breast for his quirky pigeon tagine.
0:17:17 > 0:17:20- Come and taste this pigeon. - It looks beautiful.
0:17:21 > 0:17:23I think it's important to hit the ground running,
0:17:23 > 0:17:26get a good score today, get confidence up for the rest of the week.
0:17:26 > 0:17:29'Pigeons are so lean, they can be so easily overcooked,
0:17:29 > 0:17:31'30 seconds from being perfect'
0:17:31 > 0:17:35to being absolutely destroyed, so that could be a big problem for him.
0:17:35 > 0:17:39But Chris Bell is having difficulties of his own.
0:17:41 > 0:17:43- Three minutes.- BLEEP.
0:17:43 > 0:17:45'We all know from last year,'
0:17:45 > 0:17:48those nerves get to Chris Bell, things start to crash.
0:17:48 > 0:17:53'Let's hope he stays steady and delivers some fantastic food.'
0:17:53 > 0:17:56- Having trouble with that jar, Chris? - I am.- Do you want me to help you?
0:17:56 > 0:17:58- See if you can get it?- No.
0:17:58 > 0:18:00It's completely jarred.
0:18:00 > 0:18:03Niall, see if you can open that jar for him, will you?
0:18:03 > 0:18:04This one here?
0:18:08 > 0:18:10There it is. Gold medal!
0:18:12 > 0:18:14Niall's first to plate up.
0:18:14 > 0:18:18He's poaching his duck eggs in oil in a water bath - an unusual technique.
0:18:18 > 0:18:20And with only minutes left on the clock,
0:18:20 > 0:18:22he's facing a bit of a disaster.
0:18:22 > 0:18:24I think there's something wrong with the water bath,
0:18:24 > 0:18:26it's just not coming up to temperature.
0:18:26 > 0:18:29It needs to be up at 60 but it's just not working at 60.
0:18:29 > 0:18:32As I'm short for time I'll bring it up gently in this and really stand over it now.
0:18:32 > 0:18:35I don't know what's going on, it's totally stitched me up here.
0:18:35 > 0:18:36I'm doing all pan work now.
0:18:36 > 0:18:38Are you on time, then?
0:18:38 > 0:18:40I will be on time but now I've put myself under pressure
0:18:40 > 0:18:43so looking at the clock, I have to start moving here now.
0:18:43 > 0:18:46With the clock ticking, he quickly sautes his poached sweetbreads,
0:18:46 > 0:18:49deep fries the crispy ones and starts plating up.
0:18:49 > 0:18:51He adds layers of baked onion,
0:18:51 > 0:18:55dots of truffle emulsion, adds his rescued duck eggs and finishes
0:18:55 > 0:19:00his plate with peppery water cress and shavings of black truffle.
0:19:03 > 0:19:04Chef.
0:19:06 > 0:19:08You had a problem with the egg?
0:19:08 > 0:19:10Yeah, a slight problem with the water bath.
0:19:10 > 0:19:13The temperature didn't come up to heat on time so I had to bring it on quicker
0:19:13 > 0:19:16or I would've been 15 minutes late. It put me under pressure,
0:19:16 > 0:19:19- it's just the way it is, you have to adapt.- Let's eat it before it gets cold.
0:19:19 > 0:19:22Enjoy, guys. Thank you.
0:19:22 > 0:19:25Will Richard find Niall's pig sweetbreads distinctive enough
0:19:25 > 0:19:27for our glittering Olympic guest list?
0:19:27 > 0:19:29I want to see what this egg's like.
0:19:29 > 0:19:33Yeah, I think it's cooked just about right.
0:19:33 > 0:19:35Considering the problems he had.
0:19:35 > 0:19:37The egg yolk, maybe less cooking.
0:19:37 > 0:19:39The bottom of it isn't 100%,
0:19:39 > 0:19:42but if it's not cooked then you don't get the flavour.
0:19:42 > 0:19:45I think it has to be cooked to get the richness of the egg.
0:19:45 > 0:19:47- Do you think it needs a bit of salt? - No.
0:19:47 > 0:19:49- A bit more salt.- Definitely.
0:19:49 > 0:19:52Are you happy with the texture of the cooked pig sweetbread?
0:19:52 > 0:19:55- I think the sweetbreads are absolutely spot-on.- A huge risk.
0:19:55 > 0:19:58Massive. I realise now it is a massive risk, huge risk.
0:19:58 > 0:20:01Athletes, some of whom might not be the biggest of foodies...
0:20:01 > 0:20:04is sweetbreads what they want to sit down and eat?
0:20:04 > 0:20:06Yeah. It's not the most appealing thing to a lot of people.
0:20:06 > 0:20:09- What boundaries were you pushing? - The truffle, the textures,
0:20:09 > 0:20:10the sweetbread itself.
0:20:10 > 0:20:13As you said, you'd never seen it on a menu before.
0:20:13 > 0:20:14It all comes together.
0:20:14 > 0:20:17I think it could've done with a little bit more water cress.
0:20:17 > 0:20:19- More salad, less meat.- Yeah.
0:20:19 > 0:20:20You think you'll do well with this dish?
0:20:20 > 0:20:23Now the doubts are in my head - have I done the right thing?
0:20:23 > 0:20:24Have I gone too simple?
0:20:24 > 0:20:25Is it too far out there?
0:20:25 > 0:20:28But to me it's the flavours, the flavours work so well.
0:20:28 > 0:20:29I think it's a strong dish.
0:20:29 > 0:20:30I believe in it.
0:20:32 > 0:20:34There you have it, first course in.
0:20:34 > 0:20:37Feedback from Richard... I haven't got a clue.
0:20:37 > 0:20:39Did like it? Didn't he like it?
0:20:39 > 0:20:41I don't know. Direct questions...
0:20:41 > 0:20:44but yeah, I'm second guessing myself totally now.
0:20:44 > 0:20:47Next to plate up is Chris Fearon.
0:20:47 > 0:20:50He quickly pan-fries his pigeon breast -
0:20:50 > 0:20:54a delicate meat that needs precision cooking - then carefully fills
0:20:54 > 0:20:58his clay pigeon tagines with broth, fennel and slices of pigeon breast.
0:20:58 > 0:21:01- Is that the pucks from the clay pigeon shot, Chris?- Yeah.
0:21:01 > 0:21:03Very clever, very good.
0:21:03 > 0:21:05His props are absolutely beautiful looking
0:21:05 > 0:21:08but it'll be interesting to see how it tastes.
0:21:08 > 0:21:11To finish his tagines he adds some pea shoots before closing it up
0:21:11 > 0:21:15and adding it to his special gunshot plate with his spicy
0:21:15 > 0:21:18pigeon rolls in an exploded shotgun cartridge on the side.
0:21:28 > 0:21:29Happy?
0:21:29 > 0:21:30I am happy, yeah.
0:21:30 > 0:21:32It looks unique.
0:21:32 > 0:21:34Is it good enough to call groundbreaking?
0:21:34 > 0:21:36- Let's go taste it.- OK.
0:21:38 > 0:21:42What will Richard make of Chris' gimmicky clay pigeon shoot?
0:21:42 > 0:21:44Will the food live up to the daring presentation?
0:21:44 > 0:21:47He's done it again, presentation. It's looking very different.
0:21:47 > 0:21:49- It looks fun.- It does, it's fun. That's what it's all about.
0:21:49 > 0:21:52Happy with the cooking of the pigeon?
0:21:52 > 0:21:55It maybe could've done a wee bit longer, Chef.
0:21:55 > 0:21:57Maybe not everybody's cup of tea that rare.
0:21:59 > 0:22:01The pigeon is cooked spot-on.
0:22:07 > 0:22:12Are you happy with the quantity of spicing in the pigeon and the pastilla?
0:22:12 > 0:22:16It's not overly poor but there's definitely room to improve on it, Chef.
0:22:16 > 0:22:19- The spices are not overpowering.- No.
0:22:19 > 0:22:23They're still lingering in my mouth but not sickening, not overpowering.
0:22:23 > 0:22:26- And the argan oil?- Argan oil, there's a little bit too much in there.
0:22:26 > 0:22:28I got a bit carried away with it, I think.
0:22:28 > 0:22:30Do you think it's groundbreaking?
0:22:30 > 0:22:32I think its presentation is groundbreaking,
0:22:32 > 0:22:34but some of the flavours - been done before.
0:22:34 > 0:22:37- Do you think that this is groundbreaking?- For me, it's not.
0:22:37 > 0:22:40It's a pigeon tagine that's been cooked a million times.
0:22:40 > 0:22:45I think the presentation's where he's moved it forward, maybe?
0:22:45 > 0:22:46Is this an Olympic winner?
0:22:46 > 0:22:49Being refined a little bit, I think it could be there.
0:22:49 > 0:22:50It's got potential.
0:22:50 > 0:22:51Worried by that?
0:22:51 > 0:22:54Yeah. Overall it's a really good dish. Really good.
0:22:54 > 0:22:57And I am worried, personally worried big time.
0:22:57 > 0:23:02I sort of know that the spicing would've been a big thing today,
0:23:02 > 0:23:04a big risk, you know?
0:23:04 > 0:23:08And it's very hard to read Richard, what he really thinks.
0:23:08 > 0:23:10He could be playing mind tricks with me,
0:23:10 > 0:23:13but I sort of think that I could've done it a wee bit more justice.
0:23:14 > 0:23:16Last to plate up is Chris Bell.
0:23:16 > 0:23:20He starts off with a dash of rhubarb puree then adds his rhubarb jelly.
0:23:20 > 0:23:22There's a lot going on the dish.
0:23:22 > 0:23:24There's maybe too much going on the dish.
0:23:24 > 0:23:26He continues by adding a walnut and a sage leaf
0:23:26 > 0:23:30before getting his rabbit loin, heart and liver on to fry.
0:23:30 > 0:23:34Then adds his many elements to the plate, with some dandelion leaves
0:23:34 > 0:23:37for garnish and nervously serves his savoury tea and biscuits.
0:23:37 > 0:23:39- TEA CUP RATTLES - God!
0:23:39 > 0:23:41It's OK, it's OK, you're doing great.
0:23:41 > 0:23:45There we go - salad of rabbit and rhubarb with tea and biscuits.
0:23:45 > 0:23:46Enough to get you the gold podium?
0:23:46 > 0:23:51I think it looks OK, the flavours work, but proof of the pudding...
0:23:51 > 0:23:54Come on, let's eat it quick when it's hot, yeah? I'll take the tea.
0:23:55 > 0:23:58Will Chris' daring rabbit and rhubarb dish
0:23:58 > 0:24:00be the opening ceremony Richard is looking for?
0:24:00 > 0:24:04- Are you happy with the combination of rabbit and rhubarb?- I like it.
0:24:04 > 0:24:06I think they complement each other very well.
0:24:06 > 0:24:09- I think the broth's bang on. - I'm going to try this as a tea. - It's not too gingery.
0:24:16 > 0:24:19- Oh, nice flavour there. - The wee rhubarb...
0:24:19 > 0:24:20Oh, that's delicious.
0:24:20 > 0:24:24That is absolutely beautiful, the rhubarb, isn't it?
0:24:24 > 0:24:26Are you happy with the biscuit?
0:24:26 > 0:24:28I don't think they're awful, I think they're a bit bland.
0:24:28 > 0:24:30And on top of the rabbit?
0:24:30 > 0:24:34Just a little bit of pickled rhubarb but just left it a wee bit crunchy.
0:24:36 > 0:24:39The wee bit of pickled rhubarb is quite sharp.
0:24:39 > 0:24:41- A bit too sharp? - Yeah, maybe a wee bit too sharp.
0:24:41 > 0:24:43A lot of techniques going on here.
0:24:43 > 0:24:45- I- think that's what the brief asks for.
0:24:45 > 0:24:50Groundbreaking, for me, is something that's not thrown around every restaurant in Britain
0:24:50 > 0:24:51and I don't think this is.
0:24:51 > 0:24:54It is different. It's pushing the boundaries and it's within the brief,
0:24:54 > 0:24:55definitely within the brief.
0:24:55 > 0:24:59- Are you a gold medal winner in this dish?- I don't know.
0:24:59 > 0:25:00- Tough competition.- Very.
0:25:00 > 0:25:02I'm worried by it.
0:25:02 > 0:25:04Being honest, both your dishes I'm totally worried by.
0:25:04 > 0:25:06Well, lad, how'd you get on?
0:25:06 > 0:25:08- Who knows?- Well done. - Nice, very nice.
0:25:08 > 0:25:11- You can only hope now. - It's down to the big man.
0:25:11 > 0:25:12It is. You know?
0:25:12 > 0:25:14I know how nervous I am, what about you two?
0:25:14 > 0:25:16The feedback I got from Richard put doubt in my mind.
0:25:16 > 0:25:18This is the hard part now, just waiting.
0:25:18 > 0:25:22And a lot of stuff, a lot of doubt going through your head. It's just mind games now.
0:25:25 > 0:25:28So who will be in pole position after day one?
0:25:37 > 0:25:41Niall, your pig sweetbreads with the black truffle emulsion
0:25:41 > 0:25:43and the baked onion...
0:25:44 > 0:25:47The truffle emulsion was delicious.
0:25:47 > 0:25:50And you managed to rescue your egg,
0:25:50 > 0:25:52even though the bottom got overcooked,
0:25:52 > 0:25:54but it didn't destroy the dish.
0:25:54 > 0:25:56But...
0:25:57 > 0:25:59..the poached sweetbread,
0:25:59 > 0:26:01they looked quite anaemic...
0:26:02 > 0:26:04..quite unappetising.
0:26:04 > 0:26:07I'm not too sure about them being right for this banquet.
0:26:09 > 0:26:10Chris Fearon.
0:26:10 > 0:26:15Your clay pigeon shoot, I think was a groundbreaking concept.
0:26:15 > 0:26:18You really tried hard and you pushed yourself.
0:26:20 > 0:26:22It looked good visually, but...
0:26:22 > 0:26:26the pigeon was undercooked and under spiced.
0:26:28 > 0:26:32The pastilla, I think could have done with a little bit more filling
0:26:32 > 0:26:34and more spice as well.
0:26:34 > 0:26:35- Too much of that argan oil.- Yeah.
0:26:37 > 0:26:39It's quite lethal.
0:26:39 > 0:26:43Chris Bell. Your rabbit with black pudding and rhubarb salad,
0:26:43 > 0:26:46and of course, not forgetting your tea and biscuits.
0:26:46 > 0:26:48I didn't like the biscuit.
0:26:48 > 0:26:49No.
0:26:49 > 0:26:54But the rabbit was moist - cooked perfect.
0:26:54 > 0:26:57An unusual combination of flavours,
0:26:57 > 0:27:00all carried very nicely with one another.
0:27:00 > 0:27:02It was an exceptional dish.
0:27:04 > 0:27:09Niall, for your pig sweetbread dish, I'm giving you...
0:27:12 > 0:27:13..7/10.
0:27:17 > 0:27:22Chris Fearon, for your clay pigeon shoot, I'm giving you...
0:27:25 > 0:27:27..6/10.
0:27:29 > 0:27:33Chris Bell, for your rabbit, tea and biscuit, I'm giving you...
0:27:37 > 0:27:39..9/10.
0:27:40 > 0:27:42- Congratulations, everybody. - Thank you very much.
0:27:42 > 0:27:44- Well done, Chris Bell.- Thanks.
0:27:49 > 0:27:53So Chris Bell's first out of the blocks with an impressive nine.
0:27:53 > 0:27:56Niall's a couple of points behind with a respectable seven,
0:27:56 > 0:27:59and Chris Fearon's chasing at his heels with just six.
0:27:59 > 0:28:02I'm absolutely over the moon, couldn't be happier.
0:28:02 > 0:28:05Have to pick myself up now and be positive going into tomorrow.
0:28:05 > 0:28:08Try to nail it, try to get a good score and get back on my feet.
0:28:08 > 0:28:11I'm happy cos that means I'm in the middle ground
0:28:11 > 0:28:14but at the same time you want to come first.
0:28:14 > 0:28:15Tomorrow it's the fish course
0:28:15 > 0:28:20and it's all proving too much for last year's champion Chris Fearon.
0:28:20 > 0:28:23I'm really concentrating here. I'm just trying to push myself a bit more.
0:28:23 > 0:28:26- Feeling under a bit of pressure today?- Big time.
0:28:26 > 0:28:29There's a bit of nerves creeping in. Let's have a bit of chat outside.
0:28:29 > 0:28:32- Are you OK?- Yeah, I just don't want to go home.- Calm, calm, calm down.
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd