0:00:02 > 0:00:05The competition is intense on Great British Menu,
0:00:05 > 0:00:09where this week, three of Northern Ireland's top chefs -
0:00:09 > 0:00:12- former champion Niall McKenna... - Let's cook it nice and gently here.
0:00:12 > 0:00:16- ..last year's winner, Chris Fearon...- I'm trying to push myself a wee bit more.
0:00:16 > 0:00:18..and the chef he beat, Chris Bell...
0:00:18 > 0:00:20- One minute. - ..are battling for the chance to cook
0:00:20 > 0:00:23at a dazzling Olympic feast.
0:00:25 > 0:00:29Yesterday's starters saw Chris Bell fly out of the blocks,
0:00:29 > 0:00:32leaving our two returning champions struggling to keep up.
0:00:32 > 0:00:35This has totally stitched me up, so I'm doing all the work now.
0:00:35 > 0:00:38- Oh, no.- I could've done it a wee bit more justice, that round?
0:00:38 > 0:00:39Today it's the fish course,
0:00:39 > 0:00:43and last year's champion has bitten off more than he can chew.
0:00:43 > 0:00:45I'm really concentrating here.
0:00:45 > 0:00:47- Feeling a little bit of pressure over there?- Big time.
0:00:47 > 0:00:51And his nerves get the better of him.
0:00:51 > 0:00:53- Are you OK? - Yeah, I just don't want to go home.
0:00:53 > 0:00:54Calm, calm, calm down.
0:00:56 > 0:00:58A bit of a broken man, to be honest with you.
0:01:10 > 0:01:12This year's challenge is to create awe-inspiring dishes
0:01:12 > 0:01:16that live up to the ambition of our world-class Olympians.
0:01:16 > 0:01:18It's all about focusing on what you're doing.
0:01:18 > 0:01:21That's part of the Olympic spirit - focusing, improving yourself,
0:01:21 > 0:01:23getting better and better, but don't doubt yourself.
0:01:23 > 0:01:26Each chef has had to seek out something extra special
0:01:26 > 0:01:28for their menus.
0:01:28 > 0:01:29Yes, that's the business!
0:01:29 > 0:01:33Groundbreaking techniques and ingredients worthy of champions.
0:01:33 > 0:01:35That's definitely...different?
0:01:35 > 0:01:38- It's very different and it's very intense, isn't it?- Uh-huh.
0:01:38 > 0:01:40Renowned fish restaurateur Richard Corrigan
0:01:40 > 0:01:44expects nothing short of perfection from their fish courses today.
0:01:45 > 0:01:50Huge pressure. They really need to be focused now. This is about precision.
0:01:50 > 0:01:55This is about, "We want to win." Which one is completely wide open.
0:01:56 > 0:01:59And after yesterday's scores, the pressure is on,
0:01:59 > 0:02:02especially for our two returning champions.
0:02:02 > 0:02:05To me, the fish course is the one that's going to be...
0:02:05 > 0:02:07will tell us where we're going to.
0:02:07 > 0:02:09Yeah. I mean, I need to do well today.
0:02:09 > 0:02:11You know, I'll have to up the game a wee bit.
0:02:11 > 0:02:14I mean, I think today is crucial for everybody.
0:02:14 > 0:02:15You know? It's down to one man,
0:02:15 > 0:02:17what he thinks of it. If he's thinking
0:02:17 > 0:02:20not the way we're thinking, or I'm thinking, then I've got problems.
0:02:26 > 0:02:28First up is Chris Bell,
0:02:28 > 0:02:30an accomplished chef with a Michelin background
0:02:30 > 0:02:33who lost out to Chris Fearon in the judges' chamber last year.
0:02:33 > 0:02:37He stormed his way to first place yesterday with an impressive
0:02:37 > 0:02:38nine for his daring starter,
0:02:38 > 0:02:41a lead he is desperate to hold onto today.
0:02:41 > 0:02:43I've got to put the last course out of my head
0:02:43 > 0:02:45and start to focus on this one now, without...
0:02:45 > 0:02:49You know, bad score today and the last course means nothing.
0:02:49 > 0:02:51- All the best.- Good luck.
0:02:58 > 0:03:01- Chris. How are you? - Very well, thanks.
0:03:01 > 0:03:03How are you feeling after the first course?
0:03:03 > 0:03:06Um, I was delighted with that one.
0:03:06 > 0:03:08But it's all about this one now.
0:03:08 > 0:03:10I am going to do red wine poached turbot
0:03:10 > 0:03:14with my version of bourguignon of some snails
0:03:14 > 0:03:19and a little crust with some ham, parsley and breadcrumb.
0:03:19 > 0:03:22You know, we're looking for an awe-inspiring fish dish here.
0:03:22 > 0:03:25Turbot and snails, what is going to make this dish so good?
0:03:25 > 0:03:28It's a classic, it's been around many, many years,
0:03:28 > 0:03:30and I want to reinvent it
0:03:30 > 0:03:32as something groundbreaking and unique to me.
0:03:33 > 0:03:37Chris Bell's merging two classics into one -
0:03:37 > 0:03:40turbot poached in red wine and bourguignon of snails,
0:03:40 > 0:03:45creating a radical new dish that needs precision cooking.
0:03:45 > 0:03:47He needs to be very delicate, very careful.
0:03:47 > 0:03:49Timing is critical to Chris.
0:03:49 > 0:03:53If he gets the timing wrong, it will be inedible.
0:03:54 > 0:03:58Chasing his tail in second place is Niall McKenna,
0:03:58 > 0:04:00a former champion whose exquisite dessert was served
0:04:00 > 0:04:03to his Royal Highness the Prince of Wales two years ago.
0:04:03 > 0:04:06He scored seven yesterday with unusual pig sweetbreads,
0:04:06 > 0:04:10and he's letting his ingredients do the talking again today.
0:04:10 > 0:04:14If this dish comes off, it's definitely a winning dish, without doubt.
0:04:14 > 0:04:16I mean, the key thing about fish is you don't mess with it.
0:04:16 > 0:04:18It's all about the flavour of the fish
0:04:18 > 0:04:20and you don't play with that too much.
0:04:20 > 0:04:22- Good luck.- Good luck.
0:04:25 > 0:04:27So, what are you cooking today?
0:04:27 > 0:04:29Turbot, white asparagus,
0:04:29 > 0:04:34blood orange and also going with a red rose powder.
0:04:36 > 0:04:39- Romantic notion.- Yeah.
0:04:39 > 0:04:41What is groundbreaking about this dish?
0:04:41 > 0:04:44The combination of turbot, blood orange and asparagus is beautiful.
0:04:44 > 0:04:49It's a simple dish and it's subtle flavours, no big, robust flavours. It's very delicate flavours.
0:04:49 > 0:04:51And to me that's, I mean, the gamble.
0:04:51 > 0:04:55- I mean, you have an Olympian task in front of you.- Yes.
0:04:55 > 0:04:58I came thinking this was too simple, but to me,
0:04:58 > 0:04:59if you had too much to turbot...
0:04:59 > 0:05:03The star is this thing and I don't want to play about that too much.
0:05:03 > 0:05:06- Where is the genius? - We'll see when it's on the plate.
0:05:07 > 0:05:12So, Niall's also serving turbot but doing far less to it,
0:05:12 > 0:05:16relying on a blood orange sauce and rose powder to secure him the gold.
0:05:17 > 0:05:19It doesn't really sound groundbreaking.
0:05:19 > 0:05:24If he gets that spicing wrong of the rose petal,
0:05:24 > 0:05:25it could be really nasty.
0:05:27 > 0:05:31Currently in third place is Chris Fearon,
0:05:31 > 0:05:34last year's champion, back for another shot.
0:05:34 > 0:05:38He is relying heavily on props, a tactic that took him
0:05:38 > 0:05:40all the way to the banquet last year,
0:05:40 > 0:05:43but he needs to improve on his cooking to stay in the race.
0:05:43 > 0:05:47I have to score half decent today to stay within a shout
0:05:47 > 0:05:51of getting to the judges, otherwise, it's pack up the bags and go home.
0:05:54 > 0:05:57- Hello, Richard.- Chris. - Nice to see you.
0:05:57 > 0:06:00- What are you cooking? - I'm doing a dish called skate rings.
0:06:00 > 0:06:03Originally, I was doing it with skate, but I didn't realise
0:06:03 > 0:06:06it wasn't very sustainable at the minute, so I am using ray. It's plentiful.
0:06:06 > 0:06:08I'm going to serve it with potato fondants,
0:06:08 > 0:06:11a bit of lime and celeriac puree and a wee lemon foam.
0:06:11 > 0:06:13So what's this bone marrow for?
0:06:13 > 0:06:18I just want to sit the marrow on top of the ray, just add an extra meatiness to it, you know?
0:06:18 > 0:06:21- What is the innovation of this dish? - Parts of it are classic,
0:06:21 > 0:06:24but I want to refine it and make it more theatrical with my prop.
0:06:24 > 0:06:26Hopefully, I can deliver that today.
0:06:26 > 0:06:29So, you are looking visually for something quite stunning.
0:06:29 > 0:06:31Stunning, but, you know, it has to pack a punch.
0:06:31 > 0:06:36You know, it can be all singing and dancing and then taste of nothing, you know?
0:06:36 > 0:06:40Chris Fearon is looking to wow with his humorous skate rings,
0:06:40 > 0:06:44a play on words, and like his starter, it's as complex
0:06:44 > 0:06:47as it is visual, with some potentially overpowering flavours.
0:06:47 > 0:06:52Does bone marrow really go with ray? Has he gone a bit too far?
0:06:52 > 0:06:54Is that one ingredient too many?
0:07:01 > 0:07:03Under starters orders,
0:07:03 > 0:07:06the two front runners, Niall and Chris Bell, get straight to work,
0:07:06 > 0:07:09scrutinizing each other's dishes.
0:07:09 > 0:07:13Rose petals now? Where's the inspiration behind using these?
0:07:13 > 0:07:16I find it just a lovely combination. Perfume, smell, works.
0:07:16 > 0:07:20It's another sense you're using, you now. It's unusual definitely.
0:07:20 > 0:07:23A bit interesting the idea of using snails, I think.
0:07:23 > 0:07:25I've never used them before with turbot.
0:07:25 > 0:07:28Same kind of thinking as you. It's just another texture,
0:07:28 > 0:07:30another cooking technique in there, as well.
0:07:30 > 0:07:33- There is going to be big flavours there.- I think it works.
0:07:33 > 0:07:37- A couple of snails, it works with it, you know?- Yeah.
0:07:37 > 0:07:38You know?
0:07:40 > 0:07:43Chris Bell's already proved he's a force to be reckoned with,
0:07:43 > 0:07:46unlike last year's winner, Chris Fearon.
0:07:46 > 0:07:49After yesterday's defeat, he's being unusually quiet.
0:07:49 > 0:07:51How is it going over there, Christoph?
0:07:51 > 0:07:53Not too bad.
0:07:54 > 0:07:56The pressure is on, Chris, isn't it?
0:07:56 > 0:07:58After the first course, like.
0:07:58 > 0:08:02You're all cool with your big, nine points.
0:08:02 > 0:08:06All I can do today is keep my head down, try hard.
0:08:06 > 0:08:07That's all I can do, boys.
0:08:07 > 0:08:10See, for me, Chris, last year, getting... Not a bad score,
0:08:10 > 0:08:13but an average score on the...on the first day,
0:08:13 > 0:08:17you're almost playing catch-up from the word go, you know?
0:08:17 > 0:08:19It definitely added pressure to me.
0:08:19 > 0:08:21My nerves went to bits towards the end of the week.
0:08:21 > 0:08:23- Did it?- Aye. Aye.
0:08:25 > 0:08:28Chris Bell's nervous disposition has got him in trouble
0:08:28 > 0:08:33in the kitchen before. And it has completely swung around.
0:08:33 > 0:08:35Chris Fearon is the nervous guy this year.
0:08:35 > 0:08:39Last year's winner may have bitten off more than he can chew
0:08:39 > 0:08:42with his complicated poached ray dish with fondant potatoes
0:08:42 > 0:08:43and bone marrow.
0:08:43 > 0:08:46I've never actually done bone marrow or ray before.
0:08:46 > 0:08:47I wanted to add a nice meaty flavour,
0:08:47 > 0:08:50with a wee bit of texture, with a breadcrumb on top.
0:08:50 > 0:08:52So I decided I'd use a bit of bone marrow.
0:08:52 > 0:08:56- It's only a wee, thin sliver. - It sounds definitely interesting.
0:08:56 > 0:08:58I'm really concentrating here.
0:08:58 > 0:09:01I'm just trying to push myself a wee bit more, you know?
0:09:01 > 0:09:04It is not the only meaty element on show today.
0:09:04 > 0:09:06It's that ingredient, you think,
0:09:06 > 0:09:09that will just lift the whole dish to some other place.
0:09:09 > 0:09:12I'm also going to deep-fry two of the snails and set them
0:09:12 > 0:09:14on like a chlorophyll mayonnaise.
0:09:14 > 0:09:17- I want to taste your red wine poaching liquor. Is this it?- Yeah.
0:09:17 > 0:09:18I need to pass that off in a bit.
0:09:18 > 0:09:21- There'll be a bit of balsamic in there, as well.- OK.
0:09:24 > 0:09:28- Got a little bit of chicken stock to go in there, as well.- Yeah.
0:09:28 > 0:09:31- To take some of the rawness out of it.- Otherwise it's quite acidic.
0:09:31 > 0:09:36Chris Bell also wants to test Niall's daring ingredient.
0:09:37 > 0:09:39- Is this your powder? - Yeah, it is.
0:09:39 > 0:09:41Any rose? Or does it matter what kind you use?
0:09:41 > 0:09:44It's interesting, I've tried a lot of different types of roses,
0:09:44 > 0:09:47and this one here is a good type - red, deep red in colour.
0:09:47 > 0:09:51- But it was just trial and error, really, more than anything.- Yeah.
0:09:55 > 0:09:59- It's very floral, isn't it?- That's why I have to do so little of it.
0:10:01 > 0:10:05Niall McKenna is renowned for his classical French cookery
0:10:05 > 0:10:07in his hometown of Belfast, but he knew
0:10:07 > 0:10:10he'd have to come up with something extra special to meet
0:10:10 > 0:10:12this year's groundbreaking Olympic brief.
0:10:12 > 0:10:17So he took a trip to Helen's Bay in County Down, home to 12 acres
0:10:17 > 0:10:20of organic kitchen garden, to transform a flower
0:10:20 > 0:10:23we all know and love into a radical new ingredient
0:10:23 > 0:10:25to use in his fish course.
0:10:25 > 0:10:28You smell roses, dried roses, or any dried flower,
0:10:28 > 0:10:30you get the perfume of it. And I am trying
0:10:30 > 0:10:32to marry the best perfume smell and taste
0:10:32 > 0:10:35with that little touch of bitterness on the end of the tongue,
0:10:35 > 0:10:36which goes with the turbot.
0:10:37 > 0:10:41Organic farmer John McCormick is just the man to help him.
0:10:41 > 0:10:43- How are you?- I'm fine, how are you?
0:10:43 > 0:10:47There's plenty of opportunity in a wide range of flowers
0:10:47 > 0:10:50that we actually grow on this farm that we can experiment with.
0:10:50 > 0:10:54It's purely flavour and smell, that's all I'm looking for from it.
0:10:56 > 0:10:59My strategy is refined flavours, and I am trying to put everything
0:10:59 > 0:11:02together so the whole menu works together as one.
0:11:02 > 0:11:05And that is the whole key. You have to push yourself further.
0:11:07 > 0:11:10- That will be an interesting one. - Let's just take that one there.- Yep.
0:11:10 > 0:11:12There we are. There's a nice clean one there.
0:11:12 > 0:11:16Yeah, it's really got a lovely smell. Do you want to smell that?
0:11:16 > 0:11:18Taste that.
0:11:18 > 0:11:20Taste that.
0:11:21 > 0:11:23That's definitely...different?
0:11:23 > 0:11:26It's very different. It's very intense, isn't it?
0:11:26 > 0:11:29- Uh-huh.- It is a very intense flavour altogether.
0:11:31 > 0:11:35Back in his kitchen, Niall sets to work on his new
0:11:35 > 0:11:38boundary-pushing ingredient, first drying it out in a dehydrator,
0:11:38 > 0:11:41then blitzing it up into a powder.
0:11:41 > 0:11:44I automatically get the smell coming off of it now.
0:11:44 > 0:11:48It is not too strong. You get the perfume coming through on it.
0:11:50 > 0:11:54He then passes the rose powder through three grades of sieve...
0:11:54 > 0:11:57It's just too course, it needs to be finer.
0:11:57 > 0:12:01..until he thinks it's worthy of our record-breaking Olympians.
0:12:01 > 0:12:03- I think it is a far nicer flavour. - More perfumed.
0:12:03 > 0:12:06It's more perfumed, it's not as bitter on your tongue.
0:12:06 > 0:12:08I'm really, really happy about that.
0:12:08 > 0:12:10It's surprisingly good.
0:12:10 > 0:12:12It's sort of blown us away, I think. That's brilliant.
0:12:14 > 0:12:15Back in the kitchen,
0:12:15 > 0:12:19Niall's' radical rose powder is making an impression.
0:12:19 > 0:12:22- I've made my rose powder. - Yeah, I want to taste that.
0:12:29 > 0:12:32Very, very little of it.
0:12:35 > 0:12:36Different?
0:12:37 > 0:12:42Anything to do with the rose is very perfumed.
0:12:42 > 0:12:45You know, it could be very overpowering.
0:12:45 > 0:12:48So, you know, he needs to be very, very careful on this.
0:12:50 > 0:12:54Rose powder isn't the only thing Niall's got to worry about.
0:12:54 > 0:12:56These guys have a lot going on here.
0:12:56 > 0:12:59Have I gone too simple for a fish course?
0:12:59 > 0:13:01Has it got the wow factor? Has it got the flavours?
0:13:01 > 0:13:03Has it got the combinations?
0:13:03 > 0:13:05So, I don't know if I've done the wrong thing here.
0:13:10 > 0:13:12Returning champion Chris Fearon is also under pressure.
0:13:12 > 0:13:16He's juggling a lot of different elements
0:13:16 > 0:13:20and can't afford to make any mistakes today.
0:13:20 > 0:13:22There's a lot going on in Chris' dash.
0:13:22 > 0:13:25I mean, you've got little fondants, which need timing to perfection.
0:13:25 > 0:13:29There's foams, there's purees, there are crispy elements.
0:13:29 > 0:13:32You know, and so many things going on in a fish course.
0:13:32 > 0:13:34There's a lot.
0:13:34 > 0:13:36BLEEP!
0:13:36 > 0:13:40Chris Fearon is lying one point behind Niall McKenna,
0:13:40 > 0:13:43three points behind Chris Bell.
0:13:43 > 0:13:45You know, if he doesn't get this dish right,
0:13:45 > 0:13:49he is putting himself in real jeopardy.
0:13:49 > 0:13:50I'm nervous for him.
0:13:55 > 0:13:59- So, what happened here?- I split the celeriac, chef, so, um...
0:13:59 > 0:14:02- How did you split it? - I left it boiling.
0:14:02 > 0:14:07- I boiled too much, so it split. It's horrible.- Yuck.
0:14:07 > 0:14:09- So I'm going to... - It doesn't taste of anything.- No.
0:14:09 > 0:14:13A bit of nerves creeping in. Come on, let's have a chat outside, yeah?
0:14:21 > 0:14:25- Are you OK?- Yeah, I just don't want to go home.- Calm, calm, calm down.
0:14:25 > 0:14:29Calm down, it's all yours, just keep your cool. Keep your cool.
0:14:29 > 0:14:31This is when it all goes wrong. You know what I mean?
0:14:31 > 0:14:35You split a celeriac puree, you overcook a bit of fish. Your sauce doesn't come right.
0:14:35 > 0:14:39Don't worry about your first course, it's done. It's over. Take your time.
0:14:39 > 0:14:41This is the dish you have to do well in.
0:14:41 > 0:14:45- Buy only taking your time, totally focusing on this?- OK.
0:14:45 > 0:14:50- Then you'll do well. - All right, chef.- Go on.- Thanks.
0:14:53 > 0:14:55I am only one point behind Niall at this stage,
0:14:55 > 0:14:58so I have to have a good score today just to rub shoulders with them.
0:14:58 > 0:15:02I don't want to be coming in here tomorrow behind.
0:15:02 > 0:15:03So, I have to concentrate here.
0:15:05 > 0:15:08Chris Fearon isn't the only one who has caught Richard's eye.
0:15:14 > 0:15:16I've been watching you for the last 20 minutes.
0:15:16 > 0:15:19You've been polishing your plates!
0:15:20 > 0:15:23They're a nightmare. The slightest touch at all...
0:15:23 > 0:15:25There's something on them, not coming off,
0:15:25 > 0:15:26so I'm trying to get...
0:15:26 > 0:15:28I'm last up today, so I've got time to do it.
0:15:28 > 0:15:30So, in the meantime, you're polishing your plates,
0:15:30 > 0:15:33there's nothing to do? You pretty confident?
0:15:33 > 0:15:36I'm doing what I'm doing. I believe in the dish.
0:15:36 > 0:15:38It's a very gentle dish, a very subtle dish.
0:15:38 > 0:15:42- It is a very simple dish.- Yeah.- And I do hope it's going to be perfect.
0:15:42 > 0:15:45Because you've nothing to do.
0:15:45 > 0:15:48Unlike returning champion Chris Fearon,
0:15:48 > 0:15:50who's fast approaching the finish line.
0:15:50 > 0:15:54He has a lot of different elements to bring to his Olympic-style plate
0:15:54 > 0:15:57and he's under pressure to deliver a knockout fish course.
0:15:57 > 0:15:59I think it's clear for all to see that Chris Fearon is
0:15:59 > 0:16:01under a little bit of stress.
0:16:01 > 0:16:04I don't think we've all seen him like that before.
0:16:06 > 0:16:12With the clock now ticking, he runs the risk of ruining his dish.
0:16:14 > 0:16:15Just step back.
0:16:21 > 0:16:23He's run a marathon today and it's
0:16:23 > 0:16:27a race to the finish as he plates up his rings of poached ray,
0:16:27 > 0:16:32crispy bone marrow, fondant potatoes and peppery butter sauce.
0:16:32 > 0:16:33But has it all been worthwhile?
0:16:36 > 0:16:41- Happy?- Yep.- A lot of pressure?- Yeah.
0:16:41 > 0:16:45Hard. The hardest ever, I think.
0:16:46 > 0:16:47Good. Let's taste.
0:16:50 > 0:16:54Will Chris' playful Olympic skate rings be groundbreaking enough
0:16:54 > 0:16:56to put him back in the race?
0:16:56 > 0:16:58I think I made that look really hard, didn't I?
0:16:58 > 0:17:01It was an Olympian effort putting that on the plate. That was just two!
0:17:01 > 0:17:06- I think this looks lovely. I think.- Beautiful presentation.
0:17:06 > 0:17:08The idea of the ice-skating rink and the Olympic circles
0:17:08 > 0:17:10in the middle, I think they look really good.
0:17:10 > 0:17:12I think it looks beautiful.
0:17:12 > 0:17:14Something very, very different, very unique.
0:17:14 > 0:17:16Have you tasted your potato?
0:17:19 > 0:17:23Certainly, that one is under. That's for sure.
0:17:23 > 0:17:26Yep.
0:17:26 > 0:17:29- Try a bit of potato there.- Um...
0:17:30 > 0:17:32They're well undercooked.
0:17:33 > 0:17:34Well under.
0:17:37 > 0:17:41- Richard Corrigan won't forgive undercooked potatoes.- Hmmm.
0:17:41 > 0:17:43True.
0:17:43 > 0:17:46Why did you serve the bone marrow with the ray?
0:17:46 > 0:17:48I thought it was a nice, meaty element to go along with it.
0:17:48 > 0:17:51But, um...
0:17:51 > 0:17:54I don't know whether that all came together for me today at all.
0:17:59 > 0:18:01I think the ray is cooked very well.
0:18:01 > 0:18:05What I would say about the ray wing is that there's not really enough
0:18:05 > 0:18:09bone marrow on it to really get it. Do you know what I mean?
0:18:09 > 0:18:10I know what you're saying.
0:18:10 > 0:18:12Does it deserve to be on the banquet?
0:18:12 > 0:18:15At the minute, no.
0:18:15 > 0:18:19But if I get a second chance, I will try my best to refine it.
0:18:22 > 0:18:25Um, hard work.
0:18:25 > 0:18:29Ah, I don't think I did my fish course justice at all.
0:18:29 > 0:18:31I'm pretty disappointed in myself.
0:18:31 > 0:18:34Um, I know myself, I can cook better than that,
0:18:34 > 0:18:39but the nerves got to me today. And, um, yeah, went to pieces.
0:18:39 > 0:18:42Yeah, bro. How'd it go?
0:18:42 > 0:18:45Oh, just a bit of a broken man, to be honest with you.
0:18:45 > 0:18:47Here, get it together.
0:18:50 > 0:18:53Chris Bell's wine poached turbot is up next
0:18:53 > 0:18:57and he can't leave it cooking for a second too long.
0:18:57 > 0:18:59One minute.
0:19:01 > 0:19:04He adds a quenelle of olive oil mash,
0:19:04 > 0:19:07his trailblazing deep-fried snails...
0:19:10 > 0:19:12..and under the watchful eye of his rivals,
0:19:12 > 0:19:16gets his red wine poached turbot onto the plate.
0:19:20 > 0:19:24- Is it a world-beating dish?- I don't know. It's...certainly different.
0:19:24 > 0:19:27Good. Let's go and taste it.
0:19:29 > 0:19:33Will Chris's twist on a classic secure him
0:19:33 > 0:19:34the gold for the second day running?
0:19:42 > 0:19:45- Turbot is not fun when it's overcooked.- No.
0:19:45 > 0:19:49- How do you feel about the cooking of that piece of fish?- I don't...
0:19:50 > 0:19:54I'd like to give it maybe a minute less.
0:19:54 > 0:19:56- Good, meaty fish there. - The fish looks all right.
0:19:56 > 0:19:59Yep. The flavour. It smells lovely just as you cut into it,
0:19:59 > 0:20:01you can really smell it, the flavours there.
0:20:01 > 0:20:04Did the red wine... has it come true enough?
0:20:04 > 0:20:08I think I could have... In hindsight now, I should maybe have
0:20:08 > 0:20:12marinated the piece of fish in the poaching liquor.
0:20:12 > 0:20:14- I like the turbot.- Yeah.- It's nice with the wee breadcrumb.
0:20:14 > 0:20:18I think the turbot is a wee bit more intense with red wine.
0:20:19 > 0:20:22Did you get the seasoning of the deep-fried snails right?
0:20:24 > 0:20:27The crispy snail is really nice with the mayonnaise.
0:20:27 > 0:20:28Beautiful. It works really well.
0:20:28 > 0:20:31It is different, but is it groundbreaking?
0:20:31 > 0:20:34- Only Richard will tell us.- Yeah.
0:20:34 > 0:20:38- Is this a dish you would put in front of Olympians?- I don't see why not.
0:20:38 > 0:20:41I think it's a classic brought up to 2012, the year of the Olympics.
0:20:41 > 0:20:44I'd love to sit and eat that.
0:20:44 > 0:20:49But I can't speak for the masses, I can only have confidence.
0:20:53 > 0:20:56Richard was a real blank page with this one.
0:20:56 > 0:20:59On my starter course, he was making all the right noises,
0:20:59 > 0:21:02you know, and nodding his head.
0:21:02 > 0:21:07And this one, I don't know, but from a personal point of view,
0:21:07 > 0:21:09I was quite happy.
0:21:09 > 0:21:12Last but not least, it's Niall's fillet of turbot, with white
0:21:12 > 0:21:17asparagus, blood orange hollandaise and that innovative rose powder.
0:21:17 > 0:21:20A simple dish that needs to be cooked
0:21:20 > 0:21:23to perfection if it's to pass muster with Richard.
0:21:23 > 0:21:26- How are you getting on now? - Getting there, getting there.
0:21:29 > 0:21:33He places the turbot on his beautifully polished plate,
0:21:33 > 0:21:37sprinkles on the rose powder, adds a squirt of blood orange sauce
0:21:37 > 0:21:42and, with time to spare, delivers it to the pass.
0:21:46 > 0:21:51What did you do for the last three hours? You made it in five minutes.
0:21:51 > 0:21:53Yeah. I was doing the blood oranges, juicing them down,
0:21:53 > 0:21:56prep your turbot. No matter what, you have to give your time,
0:21:56 > 0:21:58so the minimum time is that there.
0:21:58 > 0:21:59- Let's taste it.- OK.
0:22:02 > 0:22:06Will Richard find Niall's turbot dish radical enough
0:22:06 > 0:22:08for our world-class Olympians?
0:22:09 > 0:22:11Groundbreaking?
0:22:16 > 0:22:19- I don't know. - Have you set a new trend?
0:22:19 > 0:22:21I'm just... Too many doubts in my head now,
0:22:21 > 0:22:22I just don't know. I really don't know.
0:22:22 > 0:22:24Is your plate polished enough?
0:22:24 > 0:22:26I'd say, yeah.
0:22:28 > 0:22:30It looks very simple.
0:22:30 > 0:22:33You know, there's no wow factor for me yet.
0:22:33 > 0:22:37- It might be very simple, but it might taste very good.- It might.
0:22:45 > 0:22:47Do you think that's cooked correctly?
0:22:47 > 0:22:49I think it's cooked beautifully. To be honest.
0:22:49 > 0:22:52You know, it's a nice bit of turbot, nicely cooked.
0:22:52 > 0:22:57- Is there enough there?- I don't know.
0:23:00 > 0:23:03- I can't taste rose petals.- No.
0:23:03 > 0:23:05At all.
0:23:05 > 0:23:08What about the rose petal powder? Has it worked?
0:23:08 > 0:23:09It could have been stronger,
0:23:09 > 0:23:11I think, more pungent.
0:23:11 > 0:23:14Maybe put it on all of this asparagus instead of just one.
0:23:14 > 0:23:17It wasn't strong enough in flavour. I should have put more on.
0:23:18 > 0:23:22You know, I was expecting it to be a big punch, a talking point,
0:23:22 > 0:23:24and for me, it's nonexistent.
0:23:24 > 0:23:26When most chefs have run marathons,
0:23:26 > 0:23:29you've done a quick sprint seemingly.
0:23:29 > 0:23:32It's...it's... There's a lot of doubts in my head.
0:23:32 > 0:23:34A lot of doubts in my head.
0:23:34 > 0:23:38But, at the end of the day, you're the judge, it's your decision.
0:23:42 > 0:23:45I'm not happy, not happy, at myself anyhow.
0:23:45 > 0:23:47But with Richard, you just don't know.
0:23:47 > 0:23:50You know, I could get a four, I could get a five, get a six.
0:23:50 > 0:23:53Any lower than that there, the gun goes to the head.
0:23:53 > 0:23:55With their fish courses delivered,
0:23:55 > 0:24:00all the chefs can do now is cross their fingers and wait.
0:24:00 > 0:24:02It was like getting a root canal. It was so painful.
0:24:02 > 0:24:05That was probably the hardest plate of food I ever put up in my life,
0:24:05 > 0:24:09as a chef, and it was a disaster from start to finish.
0:24:09 > 0:24:12I was quite happy with what I had done in the end,
0:24:12 > 0:24:14but you just can't second-guess him,
0:24:14 > 0:24:18so I'm pinning my hopes that he thought it was all right, too.
0:24:18 > 0:24:22Richard gave Chris Bell an impressive nine yesterday,
0:24:22 > 0:24:26Niall a seven and Chris Fearon just six.
0:24:26 > 0:24:27So who'll be on top today?
0:24:35 > 0:24:38- How are you all?- Fine.
0:24:38 > 0:24:42We are going to start with you, Chris Fearon.
0:24:43 > 0:24:47Your skate rings. I thought there was good thought behind your dish.
0:24:47 > 0:24:50The presentation looked pretty good.
0:24:50 > 0:24:55I was concerned about the bone marrow, but I shouldn't have been.
0:24:55 > 0:24:58It worked pretty well with the dish.
0:24:58 > 0:24:59But...
0:25:00 > 0:25:02..your potatoes were raw...
0:25:03 > 0:25:06..and if you are going to serve that to 100 people...
0:25:09 > 0:25:13Lots of theatrics, but it's really
0:25:13 > 0:25:16- about the food at the end of the day. - Yep, 100%.
0:25:16 > 0:25:18Chris Bell.
0:25:20 > 0:25:24Your red wine poached turbot with snails.
0:25:24 > 0:25:27It was a nice idea and you really thought again
0:25:27 > 0:25:32about pushing yourself and pushing those boundaries.
0:25:32 > 0:25:36The snail and turbot combo, I think it was a good idea.
0:25:38 > 0:25:40But...
0:25:40 > 0:25:42the fish was overcooked,
0:25:42 > 0:25:47the red wine wasn't powerful enough and the deep-fried snails,
0:25:47 > 0:25:49they did need more seasoning.
0:25:51 > 0:25:52Niall.
0:25:54 > 0:25:57Your turbot with asparagus and rose powder.
0:25:57 > 0:26:00Your fish was beautifully cooked.
0:26:01 > 0:26:03Delicious.
0:26:03 > 0:26:05I was concerned about the rose powder
0:26:05 > 0:26:08being overpowering and maybe too perfumey.
0:26:10 > 0:26:13It worked. Well done.
0:26:13 > 0:26:14But...
0:26:14 > 0:26:16Where was the innovation?
0:26:19 > 0:26:20Much too simple.
0:26:22 > 0:26:23Not much content.
0:26:23 > 0:26:24No.
0:26:26 > 0:26:29Could have been a LOT more creative.
0:26:29 > 0:26:30True.
0:26:33 > 0:26:34Chris Fearon.
0:26:36 > 0:26:37Your skate rings.
0:26:39 > 0:26:41I'm giving you...
0:26:44 > 0:26:45..six out of ten.
0:26:47 > 0:26:48OK.
0:26:48 > 0:26:50Chris Bell.
0:26:50 > 0:26:54Your red wine poached turbot with snails.
0:26:54 > 0:26:56I'm giving you...
0:26:58 > 0:26:59..seven out of ten.
0:27:00 > 0:27:02Niall.
0:27:02 > 0:27:06For your turbot with asparagus and rose powder,
0:27:06 > 0:27:07I'm giving you...
0:27:10 > 0:27:11..six out of ten.
0:27:15 > 0:27:17Next course is the main meat course.
0:27:18 > 0:27:22I wish you all the very, very best. And good night.
0:27:22 > 0:27:23ALL: Thank you.
0:27:25 > 0:27:27So, after day two,
0:27:27 > 0:27:29Chris Bell is still in the lead
0:27:29 > 0:27:31with an overall score of 16.
0:27:31 > 0:27:34Niall's hanging onto second with 13.
0:27:34 > 0:27:36And Chris Fearon is just a point behind with 12.
0:27:38 > 0:27:41Even though he gave me a half decent score, I'm still not happy.
0:27:41 > 0:27:42I'm not happy with the dish,
0:27:42 > 0:27:45I'm not happy with the way it turned out. It wasn't good.
0:27:45 > 0:27:50I was ready to go home and just get back on the plane to Belfast there.
0:27:50 > 0:27:54But with that score, I am raring to go again.
0:27:54 > 0:27:55It got me old fire in the belly.
0:27:55 > 0:27:58It would be ludicrous to go home not confident tonight,
0:27:58 > 0:28:01but I've got it all to do tomorrow again.
0:28:02 > 0:28:05Tomorrow, it's the main course.
0:28:05 > 0:28:09Chris Fearon takes one of the biggest risks we've seen so far.
0:28:09 > 0:28:12Hopefully, this will start creating a mousse.
0:28:12 > 0:28:13God help us.
0:28:13 > 0:28:16And the consequences are disastrous.
0:28:16 > 0:28:18The mousse collapsed. Left these in the oven too long.
0:28:18 > 0:28:20Have you achieved something great?
0:28:20 > 0:28:21Not something great, no.
0:28:24 > 0:28:28Subtitles by Red Bee Media Ltd