0:00:03 > 0:00:06It's the end of the line here on Great British Menu
0:00:06 > 0:00:08for one of Northern Ireland's finest chefs.
0:00:08 > 0:00:10I'm trying to concentrate here.
0:00:10 > 0:00:12Returning contender Chris Bell...
0:00:12 > 0:00:13One minute.
0:00:13 > 0:00:18..former champion Niall McKenna and last year's winner Chris Fearon
0:00:18 > 0:00:23have been battling it out for the chance to cook at a once-in-a-lifetime Olympic feast.
0:00:24 > 0:00:27Yesterday saw Chris Bell sweep the gold again
0:00:27 > 0:00:29and Chris Fearon dabble in molecular gastronomy.
0:00:32 > 0:00:35A risk that ended in disaster.
0:00:35 > 0:00:37I left the plates in the oven too long.
0:00:37 > 0:00:42Today, it's dessert and Richard Corrigan is as demanding as ever.
0:00:42 > 0:00:44- Little bit more work to do. - Definitely.
0:00:44 > 0:00:47There's a lot of sugar in here. A lot.
0:00:47 > 0:00:51It's crunch time today. One of the chefs will be going home.
0:00:51 > 0:00:53I've no idea who that person is.
0:00:53 > 0:00:56With just one point separating our returning champions,
0:00:56 > 0:01:00last year's winner could be heading for an early exit.
0:01:00 > 0:01:03If this one doesn't work I might have to get out of the kitchen and do it in the hall.
0:01:03 > 0:01:06(BLEEP) me! Have you ever seen so much palaver in your life?!
0:01:06 > 0:01:09That's my worst fear, coming back here this year,
0:01:09 > 0:01:12to crash and burn first, after doing so well last year.
0:01:12 > 0:01:13Heartbreaking.
0:01:24 > 0:01:28This year's challenge is to create awe-inspiring dishes
0:01:28 > 0:01:31that break new ground and reflect Olympic ambition.
0:01:31 > 0:01:34This competition is one of the hardest things I've ever done in my career.
0:01:34 > 0:01:38The chefs have been inspired by world-class athletes
0:01:38 > 0:01:40who will be guests of honour at the Olympic feast.
0:01:40 > 0:01:44You've got just one chance. Make the most of it in just grab it with both hands, really.
0:01:44 > 0:01:48Today, nothing will get past former champion Richard Corrigan.
0:01:50 > 0:01:57This is the last opportunity for our chefs to show some real skill, real passion,
0:01:57 > 0:02:01to prove to us they want to be at that final banquet of Olympians.
0:02:02 > 0:02:06The chef who fails today will be out of the race.
0:02:06 > 0:02:10- Well, here we are. Dessert. Not too much between us.- No. One point.
0:02:10 > 0:02:14- Big Bill's out in front. - Yeah, two points. It's tight.
0:02:14 > 0:02:16Niall, you've been here and done it with this course.
0:02:16 > 0:02:18You took this course to the banquet.
0:02:18 > 0:02:20I've hopefully got the same thing.
0:02:20 > 0:02:24- Just go out and do our best today. Someone's going home today.- Yeah.
0:02:26 > 0:02:30First up is last year's winner Chris Fearon, trailing behind with just 18 points.
0:02:30 > 0:02:36He's had hugely disappointing scores all week for his playful, prop-heavy dishes.
0:02:36 > 0:02:37I want to score well today.
0:02:37 > 0:02:42I've been hitting sixes all week but I want to hit something higher than six today.
0:02:42 > 0:02:44I need to beat Niall McKenna today.
0:02:47 > 0:02:48Heavy one this time.
0:02:51 > 0:02:53- Hi, Richard. How's it going? - Very well.- Good stuff.
0:02:53 > 0:02:55Chris, what are you cooking for us today?
0:02:55 > 0:02:58- It's called the Torch. - The Torch?- Yeah.
0:02:58 > 0:03:02I'm going to recreate an Olympic torch to the best of my ability.
0:03:02 > 0:03:03So tell me all about this torch.
0:03:03 > 0:03:07I'm going to pipe a nice rhubarb mousse into a home-made ice cream cone,
0:03:07 > 0:03:09layer it up with different wee textures,
0:03:09 > 0:03:13with some liquorice, some meringue, and I'm going to do some nice honeycomb.
0:03:13 > 0:03:16Then I'm going to do a nice really like whipped natural yoghurt
0:03:16 > 0:03:20kind of Greek style ice cream. After the ice cream, I want to do some tempered hocolate.
0:03:20 > 0:03:23Different colours, then and I'm going to put it on
0:03:23 > 0:03:28a springy-looking, mad, torch-shaped wrap.
0:03:28 > 0:03:30Inspiration from?
0:03:30 > 0:03:33Inspiration from the torch of the Olympics, wee man running up
0:03:33 > 0:03:35the stairs with the big torch on fire.
0:03:35 > 0:03:37Do you feel you're that man today?
0:03:37 > 0:03:39I don't know if I could run up the stairs with it,
0:03:39 > 0:03:41but I could definitely give it a go making one.
0:03:41 > 0:03:45Chris Fearon's last-ditch attempt to hold onto his crown is
0:03:45 > 0:03:48a quirky Olympic search with Greek yoghurt ice cream
0:03:48 > 0:03:50and tempered chocolate flames.
0:03:52 > 0:03:54Here we are, another prop, another day.
0:03:54 > 0:03:57But, you know, it's all about the food.
0:03:57 > 0:04:00Has he done enough to make the food stand out?
0:04:00 > 0:04:02Is he just being too playful?
0:04:04 > 0:04:08Clinging onto silver with 19 points is returning champion
0:04:08 > 0:04:11Niall McKenna who took this course to the banquet two years ago.
0:04:11 > 0:04:15His simple but accomplished cooking has stayed one step ahead of
0:04:15 > 0:04:19last year's winner all week, a lead he is desperate to hold on to today.
0:04:20 > 0:04:22I've won dessert before.
0:04:22 > 0:04:23It's a strong dish for me so
0:04:23 > 0:04:25I really do believe I'm going to get ahead here.
0:04:25 > 0:04:27I think I'm going to come through.
0:04:31 > 0:04:34- Morning, chef.- Morning. - How are we?- Very well, thank you.
0:04:36 > 0:04:40- What's the title of your dessert? - Whiskey jelly, apple and elderflower.
0:04:40 > 0:04:43It's like a deconstructed apple crumble and, once again,
0:04:43 > 0:04:46I've gone along same lines, simple food.
0:04:47 > 0:04:50Is that going to be to everybody's taste?
0:04:50 > 0:04:53It's getting the flavour of the whiskey coming through,
0:04:53 > 0:04:54with a little bit of clove.
0:04:54 > 0:04:57- Groundbreaking?- Very different, but all my dishes are about
0:04:57 > 0:05:00the produce, all about the food, all about the flavour.
0:05:00 > 0:05:03This dessert needs to be worthy to serve two Olympians.
0:05:03 > 0:05:07- Is this worthy enough?- I think this dessert is. It tastes beautiful.
0:05:07 > 0:05:08And that, to me, is the key.
0:05:08 > 0:05:10Have you been drinking some of this?
0:05:10 > 0:05:12Later!
0:05:14 > 0:05:17Niall's pinning his Olympic hopes on a classic with a twist,
0:05:17 > 0:05:20baked apple sorbet, elderflower custard
0:05:20 > 0:05:22and whiskey jelly with a simple crumble topping.
0:05:25 > 0:05:27This competition's about innovation, it's about groundbreaking.
0:05:27 > 0:05:29We are looking for something spectacular.
0:05:29 > 0:05:32Deconstructed crumble whiskey jelly?
0:05:33 > 0:05:35Could be deeply ordinary.
0:05:37 > 0:05:41In pole position with 23 points is last year's runner-up,
0:05:41 > 0:05:44Chris Bell, who is desperate for another shot at the judges.
0:05:44 > 0:05:47He has held onto the top spot all week with daring twists
0:05:47 > 0:05:51and unusual combinations but can't afford any mistakes today.
0:05:51 > 0:05:54Anything can happen in this competition.
0:05:54 > 0:05:56I'm not taking my foot off the gas yet
0:05:56 > 0:05:59and I've still got plenty of work to do.
0:05:59 > 0:06:02- Chris.- All right.- Very well.
0:06:02 > 0:06:05- What are you cooking?- A summer salad of apricots, pistachio and jasmine.
0:06:05 > 0:06:10I'm just going to try and showcase some modern cooking techniques
0:06:10 > 0:06:13and different textures of three great ingredients.
0:06:13 > 0:06:16I'm going to have a jasmine panna cotta set it in a tube with acetate
0:06:16 > 0:06:19and it's going to be like a central piece.
0:06:19 > 0:06:22I'm going to take the apricots and I'm going to use a Gastrovac.
0:06:22 > 0:06:26- So a bit of Willy Wonka going on here?- A little bit. I'm going to make a...
0:06:26 > 0:06:28It's like a cross between souffle and a cake, but I'm going
0:06:28 > 0:06:31to make that in the Thermo mix and then finish it in the microwave.
0:06:31 > 0:06:34It's quite a modern technique that I think's fantastic.
0:06:34 > 0:06:36- What, baking a cake in a microwave? - Yeah.
0:06:36 > 0:06:39I'm sticking to classic flavours and cooking them in a modern way.
0:06:39 > 0:06:44Chris Bell's throwing everything at this last course,
0:06:44 > 0:06:47making a technical summer salad of jasmine panna cotta,
0:06:47 > 0:06:49slow-cooked apricots and microwaved cake.
0:06:49 > 0:06:53I hope all this innovation leads to something glorious for him
0:06:53 > 0:06:57or else he's going to crash to earth like Icarus.
0:07:04 > 0:07:07The sprint to the finish line is underway in the kitchen.
0:07:07 > 0:07:09Today, one of these chefs will be sent home
0:07:09 > 0:07:12and all anyone can think about is getting to the final,
0:07:12 > 0:07:16something Niall and Chris Fearon have both done before.
0:07:16 > 0:07:19Coming into this competition I felt like the underdog
0:07:19 > 0:07:22because you've been to the banquet.
0:07:22 > 0:07:24I was failing at this competition,
0:07:24 > 0:07:28so what's it's like cooking at a banquet, then, both of youse?
0:07:28 > 0:07:32A great honour. It is. No, it's a brilliant feeling, a real buzz.
0:07:32 > 0:07:36Everybody comes together. All four chefs work as a team.
0:07:37 > 0:07:41When you go that far, and you're with the best of the rest of the UK,
0:07:41 > 0:07:42- it's a good feeling, like. - I bet it is.
0:07:44 > 0:07:47And Chris Fearon's desperate for a repeat performance.
0:07:47 > 0:07:50He is pinning his hopes on his Olympic torch,
0:07:50 > 0:07:53a simple cone with Greek yoghurt ice cream.
0:07:53 > 0:07:56- How are you getting on, Chris? - Not too bad, chef.- How's your cones?
0:07:56 > 0:08:01I've just done a tester here. This machine here is a piece of trash.
0:08:01 > 0:08:05I got it off the internet for 20 quid, from Belgium.
0:08:05 > 0:08:08So is this going to be ice cream in a cone?
0:08:08 > 0:08:12Erm, well, more or less, but I've made a few surprises inside the cone.
0:08:12 > 0:08:14- A few surprises? - A few surprises.
0:08:16 > 0:08:19Chris Fearon's ice cream cone, call it what you like,
0:08:19 > 0:08:22it's still basically looking like an ice cream cone.
0:08:24 > 0:08:27I'm trying to get past the whole ice cream cone thing.
0:08:27 > 0:08:29It's got layers, there's textures in it.
0:08:29 > 0:08:33There's rhubarb, liquorice, you've got honeycomb. Loads going on in there.
0:08:34 > 0:08:37Including white chocolate flames that he's tempering in the microwave.
0:08:37 > 0:08:42A technique most chefs would entrust to a specialist pastry chef.
0:08:42 > 0:08:44I think tempered chocolate is very risky.
0:08:44 > 0:08:47If this guy can pull off tempered chocolate in this heat,
0:08:47 > 0:08:51this competition, that's pretty groundbreaking for me.
0:08:51 > 0:08:54Former champion Niall's taking the simple route all week
0:08:54 > 0:08:57and today's deconstructed crumble with baked apple sorbet
0:08:57 > 0:09:00and whiskey jelly is no exception.
0:09:03 > 0:09:05Just the process of making the baked apple sorbet.
0:09:07 > 0:09:09So, the crux of the dish.
0:09:09 > 0:09:11It's all about the flavour of the apple.
0:09:11 > 0:09:14It's absolutely beautiful, the smell of it already.
0:09:14 > 0:09:18- Could I taste some whiskey jelly there, yeah?- Certainly, chef.
0:09:21 > 0:09:24That's not too far away from being the hot toddy.
0:09:24 > 0:09:27Has he done enough? What's groundbreaking about it?
0:09:29 > 0:09:32Chris Bell's daring to do something different with jasmine panna cotta,
0:09:32 > 0:09:36slow cooked apricots and a controversial microwaved cake.
0:09:36 > 0:09:42A recipe that's still in the making and requires precision timing.
0:09:42 > 0:09:44If I cook it too long, it'll be like a rubber ball.
0:09:44 > 0:09:48If I cook it too little, it'll be like runny egg white,
0:09:48 > 0:09:50so I need to get the timing right on it.
0:09:52 > 0:09:55What's the whole thing behind this, Chris, cooking it like this?
0:09:55 > 0:09:59It's just to show a different technique...
0:09:59 > 0:10:02- But it needs to come out pretty good for you to get away with it.- Yeah.
0:10:04 > 0:10:07It's well overcooked, that one. OK. How long did that get?
0:10:07 > 0:10:0920 seconds.
0:10:11 > 0:10:15- And that one's a bit under. So, overcooked, under, little more work to do.- Yep.
0:10:16 > 0:10:19You know, he wants to be groundbreaking,
0:10:19 > 0:10:23he wants the innovative, but he needs to be really careful that he
0:10:23 > 0:10:25doesn't mess this pudding up.
0:10:25 > 0:10:29If you don't take risks in this competition, then you won't win it.
0:10:29 > 0:10:31I've watched Chris do it last year.
0:10:31 > 0:10:35I've seen Niall win it before and I'm determined to join them.
0:10:41 > 0:10:43To seek inspiration for this year's competition,
0:10:43 > 0:10:46Chris journeyed all the way to Gloves Community Centre
0:10:46 > 0:10:53in Lancashire to meet one of Britain's highest-profile sportsman.
0:10:53 > 0:10:57Yeah, I'm feeling a bit nervous. I mean, just about to meet Amir Khan,
0:10:57 > 0:10:59global superstar.
0:10:59 > 0:11:01I'm really excited about it.
0:11:01 > 0:11:05If I can get a few pointers off him as to how he focuses himself
0:11:05 > 0:11:08and how he prepares for competition then I'll be happy.
0:11:10 > 0:11:16Amir Khan is a world champion boxer and an Olympic silver medallist.
0:11:16 > 0:11:20He knows that hard work and determination are crucial
0:11:20 > 0:11:22to be at the top of your game.
0:11:22 > 0:11:25When we walk into the ring you have to think of all the risks
0:11:25 > 0:11:29and sometimes in a fight, you have to take a risk. You're in that position now.
0:11:29 > 0:11:32Make the most of it and just grab it with both hands, really.
0:11:32 > 0:11:34So how do you block out nerves and any sort of fear?
0:11:34 > 0:11:37You deal with the nerves by just staying focused
0:11:37 > 0:11:39and just staying calm.
0:11:39 > 0:11:40I've learned the hard way.
0:11:40 > 0:11:43I lost one fight and I knew where I went wrong.
0:11:43 > 0:11:47I rushed in, I wasn't really focused, I wasn't training hard.
0:11:47 > 0:11:50How did you come back from that?
0:11:50 > 0:11:54What I did was I went back home, sat down with the team and started fresh.
0:11:54 > 0:11:57Something Chris Bell knows all about,
0:11:57 > 0:12:01having suffered a knockout himself in last year's competition.
0:12:01 > 0:12:04That mental strength. That's what makes the difference
0:12:04 > 0:12:06between a world champion and a not-a-world champion.
0:12:06 > 0:12:12In your game, that's what makes the difference from being the best
0:12:12 > 0:12:14or being number two.
0:12:19 > 0:12:20Give us a jab. That's a good jab.
0:12:20 > 0:12:23It's all about focus and self-determination.
0:12:23 > 0:12:27That carries you through on top of the ability you already have.
0:12:27 > 0:12:29Try it one more time. Come on, jab.
0:12:29 > 0:12:31Good shot!
0:12:31 > 0:12:34But what will this top Olympic athlete make of Chris'
0:12:34 > 0:12:36groundbreaking dessert?
0:12:36 > 0:12:39- You're the first person to try this. - Honestly?
0:12:39 > 0:12:43So if I have bad feedback from this, I'm back to the drawing board.
0:12:45 > 0:12:47It's something very different. Very nice.
0:12:47 > 0:12:50That's one of the best desserts I've had, that.
0:12:50 > 0:12:54- Is it fattening?- No, it's not fattening.- It is very nice.
0:12:54 > 0:12:58I really learned from today how to mentally prepare
0:12:58 > 0:13:00and how to psychologically get yourself ready
0:13:00 > 0:13:03for things like this year's competition.
0:13:05 > 0:13:08Chris Bell's applying the determination
0:13:08 > 0:13:11he learnt in the ring to his technical apricot dessert.
0:13:11 > 0:13:13- Did you learn anything from Amir Khan?- Learn anything?
0:13:13 > 0:13:16His attitude, his way of thinking.
0:13:16 > 0:13:18I just thought he was incredibly focused.
0:13:18 > 0:13:20Nothing stood in the way of his goal.
0:13:20 > 0:13:26Even before one fight, he had six months of training. Eating right. Everything was about that fight.
0:13:26 > 0:13:29I'd be really honoured to meet somebody of that standard
0:13:29 > 0:13:31who has gone on to achieve so much.
0:13:31 > 0:13:32He's class.
0:13:32 > 0:13:34It's an unbelievable to go through that.
0:13:34 > 0:13:37Chris, did you give him a good Northern Irish dig in the face?
0:13:37 > 0:13:40- A couple.- Did you?- Aye.
0:13:40 > 0:13:41- Did he feel it?- No!
0:13:43 > 0:13:47Chris is hoping to make a bigger impact with his radical
0:13:47 > 0:13:50Gastrovacked apricots, a cutting-edge gadget that
0:13:50 > 0:13:53slow cooks food in a vacuum that's got Richard curious.
0:13:53 > 0:13:56- The vacuum pumps, microwaves.- No.
0:13:56 > 0:13:59I'm trying to put new techniques.
0:13:59 > 0:14:02I don't use these very often, you see.
0:14:02 > 0:14:06You can see they're starting to take on a kind of compressed fruit...
0:14:06 > 0:14:08Do you want to taste one?
0:14:12 > 0:14:15They're sweetening up but I want them to stay a wee bit tart.
0:14:17 > 0:14:19Not that tart.
0:14:21 > 0:14:23I think this is Chris' first big wacky dish of the week.
0:14:23 > 0:14:26He's going guns blazing.
0:14:26 > 0:14:29It could be risky but it could pay off for him. He's on a roll!
0:14:29 > 0:14:34Unlike last year's winner Chris Fearon trailing behind in third place,
0:14:34 > 0:14:37whose tricky tempered chocolate could see his Olympic dreams
0:14:37 > 0:14:38crash and burn.
0:14:40 > 0:14:43- How are you getting on, Chris? - Not bad, Richard.
0:14:43 > 0:14:45Just finding it very hot in the kitchen here
0:14:45 > 0:14:47to be doing this chocolate work.
0:14:50 > 0:14:52If this one doesn't work, I might have to
0:14:52 > 0:14:55get out of the kitchen and do it in the hall so we're cooler.
0:14:55 > 0:14:58- Yeah, I'm going to take this somewhere cooler, Chef.- OK.
0:15:02 > 0:15:05- BLEEP- me! Never seen so much palaver in your life over chocolate.
0:15:05 > 0:15:09Chris Fearon is having to temper his temper
0:15:09 > 0:15:11to get this dish right.
0:15:11 > 0:15:15- His panic is just starting to set in again.- Still too hot.
0:15:15 > 0:15:18He's starting to look nervous.
0:15:18 > 0:15:20I really hope for him he can pull this off.
0:15:20 > 0:15:22Niall, on the other hand, with his simple
0:15:22 > 0:15:25apple and whiskey crumble and has nothing to worry about
0:15:25 > 0:15:29and is ready to plate out with time and whiskey to spare.
0:15:29 > 0:15:31So, got a wee treat for yous.
0:15:31 > 0:15:33A bit of the good stuff?
0:15:35 > 0:15:37Want some?
0:15:37 > 0:15:40- One for you.- Thank you.
0:15:40 > 0:15:42Big boy?
0:15:42 > 0:15:43One for you.
0:15:43 > 0:15:46- Cheers, down the hatch.- Cheers.
0:15:46 > 0:15:48- CHRIS FEARON COUGHS - Do you want another one?
0:15:48 > 0:15:50No, I'm all right.
0:15:52 > 0:15:55- We'll be fighting in a minute. - I know, start punching the hell out of each other.
0:15:55 > 0:15:57THEY LAUGH
0:15:59 > 0:16:01With his whiskey jelly set, all Niall has to do
0:16:01 > 0:16:03is pipe on his elderflower custard.
0:16:05 > 0:16:09Add a scoop of his unusual baked apple sorbet.
0:16:11 > 0:16:14And scatter on his crumble topping.
0:16:18 > 0:16:19Chef.
0:16:24 > 0:16:27- Groundbreaking? - It's a combination I like.
0:16:27 > 0:16:29It's what I want to put on the competition.
0:16:29 > 0:16:32- Is it enough to keep you ahead? - I think so.- One point!
0:16:32 > 0:16:35- We'll see what happens. - Come on.- Let's go.
0:16:38 > 0:16:42What will Richard make of Niall's deconstructed crumble?
0:16:42 > 0:16:45Has he done enough to stay ahead of last year's winner?
0:16:45 > 0:16:47- Good classic combinations.- It is.
0:16:47 > 0:16:50- Inspiration?- Just flavours I love.
0:16:50 > 0:16:52It's delicious.
0:16:53 > 0:16:56You don't look so sure.
0:16:56 > 0:16:58I don't really taste much whiskey.
0:17:01 > 0:17:03I don't taste any whiskey.
0:17:05 > 0:17:07- Could be anything. - Should be loaded with it.- Mm.
0:17:11 > 0:17:14- Jelly, overfirm? - I think it's perfect.
0:17:16 > 0:17:19It's not too strong, the whiskey.
0:17:20 > 0:17:23I'm a seasoned drinker. It's lemonade to me.
0:17:24 > 0:17:27The predominant flavour in that is the elderflower.
0:17:27 > 0:17:30And I thought...I was hoping it would be the whiskey.
0:17:30 > 0:17:32What's groundbreaking about this?
0:17:32 > 0:17:34I think the combinations, elderflower, apple, whiskey.
0:17:34 > 0:17:39I've never had whiskey and elderflower together. I've had apple and whiskey together,
0:17:39 > 0:17:41- but not the three together. - You need to get out more.
0:17:41 > 0:17:43- Do you think it is groundbreaking? - No, it's a fancy trifle
0:17:43 > 0:17:45with a sorbet on it.
0:17:45 > 0:17:47If it was strong whiskey but sweet at the same time,
0:17:47 > 0:17:50to come through all those flavours, I think it'd be nice.
0:17:50 > 0:17:52Really good. Really, really good.
0:17:52 > 0:17:54Come on, would you change anything?
0:17:54 > 0:17:58Being realistic, probably a little bit less cream.
0:17:58 > 0:18:00And that would be about it.
0:18:02 > 0:18:05I don't know. I really don't know. I'm in two minds.
0:18:05 > 0:18:09Have I got the brief wrong? That's always going through my head.
0:18:09 > 0:18:11Have I got the brief wrong?
0:18:13 > 0:18:15All Niall can do now is cross his fingers and wait
0:18:15 > 0:18:19as front-runner Chris Bell plates up his jasmine panna cotta.
0:18:22 > 0:18:24Vacuum-cooked apricots,
0:18:24 > 0:18:28apricot jelly and apricot-filled chocolate balls.
0:18:28 > 0:18:32- Under the ever watchful eye of veteran, Richard.- Happy, Chris?
0:18:32 > 0:18:35I'm always happy.
0:18:35 > 0:18:37You could show it.
0:18:37 > 0:18:40But Chris isn't out of the woods yet.
0:18:40 > 0:18:42He's still got his microwaved cake to cook.
0:18:42 > 0:18:46And he's been testing the recipe all day.
0:18:46 > 0:18:50Will it prove to be a risk worth taking or has he pushed the boundaries too far?
0:18:54 > 0:18:57Quite a lot to plate up. Could you manage it for 100?
0:18:59 > 0:19:02I'd move myself if I got the opportunity.
0:19:02 > 0:19:06I think it shows technique, I think it's seasonal and...
0:19:06 > 0:19:07I've never seen it before.
0:19:07 > 0:19:11- Will we ever see it again? - Who knows.- Come on, let's test it.
0:19:12 > 0:19:16Will Chris Bell's technical summer salad see him
0:19:16 > 0:19:17retain pole position?
0:19:17 > 0:19:20- Cutting-edge?- I think it is.
0:19:20 > 0:19:22It looks modern.
0:19:22 > 0:19:24What do you think of the poached apricots
0:19:24 > 0:19:27and the crazy water bath vacuum pack machine?
0:19:27 > 0:19:29I can see a massive difference in it.
0:19:29 > 0:19:31There's a good texture,
0:19:31 > 0:19:33but I didn't get a wow factor from it.
0:19:33 > 0:19:36The panna cotta, would you have made that differently?
0:19:38 > 0:19:41Is there half a leaf of gelatine too much?
0:19:44 > 0:19:47To me, the texture of that panna cotta's funny.
0:19:47 > 0:19:48If it's supposed to be panna cotta,
0:19:48 > 0:19:51it hasn't got the texture of panna cotta.
0:19:51 > 0:19:52It's very nice, though.
0:19:52 > 0:19:55The microwaved cake,
0:19:55 > 0:19:57- happy with it?- Erm...
0:19:57 > 0:20:00It could have been done a wee bit better.
0:20:00 > 0:20:02I don't think I completely annihilated it.
0:20:02 > 0:20:08I thought the cake tasted lovely. It was nice. Very airy, very fresh.
0:20:08 > 0:20:09It wasn't too sweet
0:20:09 > 0:20:11because of the rest of the dessert was quite sweet,
0:20:11 > 0:20:13it balanced itself out.
0:20:13 > 0:20:17Is this an awe-inspiring dish, worthy of an Olympian banquet?
0:20:17 > 0:20:21I like this dish, I love this dish. And I can make that...
0:20:21 > 0:20:23a great dish.
0:20:23 > 0:20:26So, now, do you think this is a gold-medal winner?
0:20:26 > 0:20:28Maybe a bronze.
0:20:28 > 0:20:30- A bronze?- Yep.
0:20:34 > 0:20:36I don't know if Niall's going home, Chris is going home,
0:20:36 > 0:20:39I might get a four, and Chris might get a 10, and I'm going home.
0:20:39 > 0:20:42We're all stood here, nobody's certain of anything.
0:20:44 > 0:20:48It's the moment of truth for Chris Fearon's tricky tempered chocolate.
0:20:48 > 0:20:49Happy days(!)
0:20:49 > 0:20:52He's pulled it off and colours it with food spray
0:20:52 > 0:20:57then sticks it in scoops of his Greek yoghurt ice cream.
0:20:57 > 0:21:00OK, freezer. Careful, please, boys. Easy now.
0:21:00 > 0:21:03He then starts carefully assembling his cones.
0:21:03 > 0:21:06Starting with a squirt of rhubarb mousse, some crunchy honeycomb...
0:21:06 > 0:21:09- All right?- Looks fine.
0:21:09 > 0:21:12..Miniature liquorice meringues and his crowning glory,
0:21:12 > 0:21:17the Greek yoghurt ice cream and white chocolate flames.
0:21:17 > 0:21:20Can you hold that now? You can stitch me up now.
0:21:29 > 0:21:30I'm happy with that.
0:21:30 > 0:21:33- Chris Fearon, the title of this dish?- The Torch.
0:21:33 > 0:21:35Do you think you've done enough to pull ahead?
0:21:37 > 0:21:39I don't know. I...
0:21:39 > 0:21:40I don't know.
0:21:41 > 0:21:44- I hope so.- Let's go taste it.
0:21:46 > 0:21:50It's the final dish of the day and Chris Fearon's last chance
0:21:50 > 0:21:54to prove his menu is worthy of a place in front of the judges.
0:21:54 > 0:21:57- Looks like a torch. - It does look like a torch.
0:21:57 > 0:22:01It's pretty much a big Knickerbocker Glory in a waffle.
0:22:01 > 0:22:02Mhm.
0:22:04 > 0:22:05But it's damn tasty.
0:22:12 > 0:22:15CHRIS LAUGHS >
0:22:15 > 0:22:18- What are you laughing at? - Do you not like it, no?
0:22:18 > 0:22:20I wanted to take it out
0:22:20 > 0:22:22because the props always take centre ground with you.
0:22:22 > 0:22:26- Take it away from the props and you're left with a...- Yeah.
0:22:30 > 0:22:32I think the tempered chocolate is...
0:22:32 > 0:22:36- You know, it took some bottle to do that.- Mm.
0:22:36 > 0:22:37Are you happy with the cone?
0:22:39 > 0:22:41It's crispy.
0:22:42 > 0:22:45Maybe a wee bit more liquorice going through, a bit more bitterness.
0:22:45 > 0:22:48It is quite sweet, I would say, the cone is supersweet.
0:22:48 > 0:22:51There's a lot of sugar there.
0:22:51 > 0:22:52A lot.
0:22:53 > 0:22:57- He's took the Olympic torch and he's turned it into...- A dessert.
0:22:57 > 0:22:59A cracking dessert. That's groundbreaking.
0:22:59 > 0:23:02Good flavours there, nice flavours, nice ice cream.
0:23:02 > 0:23:05I think that's the best dish I've eaten this week.
0:23:07 > 0:23:11I shouldn't be your judge in this. I should have brought my 12-year-old son here.
0:23:11 > 0:23:14- Oh dear. I didn't want to hear that. - Have you done enough?
0:23:16 > 0:23:19For this course, I could have did all different desserts
0:23:19 > 0:23:22but I chose to do that one because I believed in it,
0:23:22 > 0:23:25because I thought it captured the spirit of the Olympics.
0:23:25 > 0:23:28Interested to hear what Richard will say.
0:23:28 > 0:23:31But I am very, very worried.
0:23:33 > 0:23:37I need an eight or above for this course, for the dessert,
0:23:37 > 0:23:39I need to score high today,
0:23:39 > 0:23:41otherwise I'm packing my bags, going home.
0:23:41 > 0:23:44Niall and the two Chrisses have cooked their hearts out this week
0:23:44 > 0:23:48but only the two highest scoring chefs will face the judges tomorrow.
0:23:48 > 0:23:51- Bit of a hard week. - Tough one.
0:23:51 > 0:23:54- One of us will have to go home. - Could have done a lot better.
0:23:54 > 0:23:58Really a lot better this week. I'm not too sure this week, I've a lot of doubts of my head.
0:23:58 > 0:24:03- I found it a real uphill battle, every course every day.- Yeah.
0:24:03 > 0:24:06It's going to be interesting to see what Richard thinks.
0:24:08 > 0:24:11Chris Bell is in the lead with 23 points.
0:24:11 > 0:24:16Niall is second with 19 and Chris Fearon is third with 18.
0:24:24 > 0:24:26We'll start with you, Niall.
0:24:28 > 0:24:31Your apple and elderflower whiskey jelly.
0:24:33 > 0:24:34The dish ate well.
0:24:36 > 0:24:39The flavours worked together.
0:24:39 > 0:24:41The apple sorbet was fine.
0:24:41 > 0:24:42But...
0:24:44 > 0:24:46..there was very little innovation.
0:24:47 > 0:24:49You haven't embraced the brief.
0:24:52 > 0:24:54The whiskey jelly was a little bit too firm.
0:24:54 > 0:24:56More whiskey.
0:24:57 > 0:24:59Chris Fearon.
0:25:01 > 0:25:02Your Torch.
0:25:03 > 0:25:07I liked the concept. Almost in a childlike manner.
0:25:09 > 0:25:11It was humorous and fun.
0:25:11 > 0:25:14- I thought it was groundbreaking as well.- Thank you, Richard.
0:25:14 > 0:25:18Well done for tempering the chocolate so well.
0:25:18 > 0:25:22- The ice cream was pretty good. - Thank you.- But...
0:25:24 > 0:25:27- ..the liquorice meringue, I didn't like.- OK.
0:25:27 > 0:25:32- The honeycomb in there as well, more sweetness.- Too sweet. OK.
0:25:32 > 0:25:35It was altogether a very sweet dessert.
0:25:37 > 0:25:39Chris Bell.
0:25:39 > 0:25:43Your summer salad of apricots, jasmine and pistachio.
0:25:44 > 0:25:46It was a new concept.
0:25:46 > 0:25:50I'm not too sure if it was a great one.
0:25:51 > 0:25:54It was innovative and you really grabbed the brief.
0:25:54 > 0:25:56Well done.
0:25:57 > 0:25:59But...
0:25:59 > 0:26:02the flavours were very samey.
0:26:03 > 0:26:05The colours were a bit anaemic.
0:26:06 > 0:26:08The microwaved cake,
0:26:08 > 0:26:11it looked nice, but it was soggy.
0:26:13 > 0:26:15Go back to what you're great at.
0:26:16 > 0:26:21Only two of you can cook for the judges tomorrow, as you're aware of.
0:26:26 > 0:26:29With the score of six for their dessert...
0:26:29 > 0:26:34giving them the highest score across the week is...
0:26:36 > 0:26:37- ..Chris Bell.- Thank you.
0:26:37 > 0:26:40- Well done.- Thanks.
0:26:40 > 0:26:42So, that leaves two chefs.
0:26:44 > 0:26:46Chris Fearon...
0:26:46 > 0:26:48for your Torch, I'm giving you...
0:26:50 > 0:26:52..seven points.
0:26:52 > 0:26:54Thank you.
0:26:54 > 0:26:55(Cheers.)
0:26:56 > 0:27:00Niall, for your apple and elderflower whiskey jelly,
0:27:00 > 0:27:01I'm giving you...
0:27:04 > 0:27:06..five points.
0:27:08 > 0:27:13Which means, Chris Fearon, you're through to cook tomorrow.
0:27:13 > 0:27:16- Thank you very much. - Well done, mate.- Thank you, mate.
0:27:16 > 0:27:18Niall, huge commiserations.
0:27:18 > 0:27:20Deserved it.
0:27:20 > 0:27:24Chris and Chris, tomorrow the battle continues.
0:27:24 > 0:27:27- Congratulations, the two of you. - Thanks very much.- Well done, Chris.
0:27:27 > 0:27:29Well done, mate.
0:27:31 > 0:27:34So, the two Chrisses will be cooking for the judges tomorrow
0:27:34 > 0:27:36and Niall must leave the competition.
0:27:36 > 0:27:40Delighted to be through to Friday. That's the first hurdle crossed.
0:27:40 > 0:27:43It's crazy. It's crazy. I'm on cloud nine right now. Really am.
0:27:43 > 0:27:44Brilliant.
0:27:44 > 0:27:46I wasn't innovative, I didn't push myself,
0:27:46 > 0:27:49I could have done a lot better and, I mean,
0:27:49 > 0:27:51those stupid mistakes, you're out.
0:27:51 > 0:27:52I just really need to...
0:27:53 > 0:27:57..you know, cook out of my mind tomorrow and, hopefully...
0:27:57 > 0:27:59hopefully, have another massive shock again.
0:27:59 > 0:28:02Tomorrow, Chris Bell and Chris Fearon,
0:28:02 > 0:28:04come to blows for the second year running.
0:28:04 > 0:28:05I like you but I'm not going to lie to you.
0:28:05 > 0:28:07I hope you crash and burn this year.
0:28:07 > 0:28:12Will history repeat itself or will Chris Bell steal the crown?
0:28:12 > 0:28:13- They've melted.- Crazy.- Oh, my God.
0:28:13 > 0:28:17It's down to our judges and they're no pushover.
0:28:17 > 0:28:19How you can see that at a final banquet is beyond me.
0:28:19 > 0:28:23I think it'd have to be incinerated as an offence to human health.
0:28:41 > 0:28:45Subtitles by Red Bee Media Ltd