0:00:02 > 0:00:05- Fire!- Am I irritating you yet, lad? - You are, yeah.
0:00:05 > 0:00:06BLEEP!
0:00:06 > 0:00:10That'll be my brain on Saturday night, just sitting there, bubbling away.
0:00:10 > 0:00:14The nation's most talented chefs are going all out to create
0:00:14 > 0:00:17ground-breaking food for a spectacular Olympic feast.
0:00:17 > 0:00:22- There have been extraordinary highs...- Daniel, another exceptional piece of cooking.
0:00:22 > 0:00:23..and crushing lows.
0:00:23 > 0:00:26This guy took a hell of a risk and fell off the edge of the cliff.
0:00:26 > 0:00:29Fighting to represent London and the south-east,
0:00:29 > 0:00:32and with five Michelin stars between them is rising star Marcus McGuinness...
0:00:32 > 0:00:35I'm going into the kitchen today all guns blazing.
0:00:35 > 0:00:37..award-winning chef Graham Garrett...
0:00:37 > 0:00:40It's the Olympics. This is the one to win.
0:00:40 > 0:00:42..and culinary heavyweight Phil Howard.
0:00:42 > 0:00:45In the world of cooking, I guess I'm a big cheese.
0:00:45 > 0:00:49Tonight it's the starter, and Phil's quick to assert himself over the competition.
0:00:49 > 0:00:51I run the London Marathon every year
0:00:51 > 0:00:54and out of the original crew that used to compete,
0:00:54 > 0:00:59me and Gordon and Marcus and Michel Roux, I think I am still the fastest.
0:01:12 > 0:01:15In this year of the 2012 Olympic Games,
0:01:15 > 0:01:19our chefs are pushing themselves physically and mentally...
0:01:19 > 0:01:20Go for it.
0:01:20 > 0:01:24..taking inspiration from sporting legends...
0:01:24 > 0:01:27You want to absolutely deliver your absolute maximum.
0:01:28 > 0:01:30Oh, look at that! It's huge!
0:01:30 > 0:01:34..in their bid to create awe-inspiring food worthy of our world-class athletes.
0:01:34 > 0:01:36That is amazing.
0:01:36 > 0:01:43Watching their every move this week is a straight-talking culinary star and veteran of the competition.
0:01:43 > 0:01:47He'll accept nothing short of ground-breaking brilliance.
0:01:47 > 0:01:48It's Jason Atherton.
0:01:48 > 0:01:53I want to see these chefs create dishes what wow me, knock me off my feet.
0:01:53 > 0:01:55They've got to make sure their food hits Olympic heights.
0:01:59 > 0:02:02One soup, two tongue and three pork.
0:02:02 > 0:02:04First up is London-born chef Graham Garrett
0:02:04 > 0:02:06of Michelin-starred The West House in Kent.
0:02:06 > 0:02:09- One pork, one bass, one mallard. - Yes, chef.
0:02:09 > 0:02:12He's determined to cook beyond his usual classical style
0:02:12 > 0:02:15and prove he's a worthy contender.
0:02:15 > 0:02:18The way I see it, it's about really pushing yourself.
0:02:18 > 0:02:20To me, that's the spirit of the Olympics.
0:02:20 > 0:02:23My strategy is to use different flavours
0:02:23 > 0:02:25that wouldn't necessarily always be together,
0:02:25 > 0:02:28and I'm trying to push those flavours to the limit.
0:02:28 > 0:02:31- Good luck, Phil.- May the force be with you.- Thank you very much.
0:02:31 > 0:02:33I'll grab my shopping! See you later.
0:02:35 > 0:02:38- How are you?- How you doing? - Name your dish for me.
0:02:38 > 0:02:42Pickled rabbit, wild garlic quinoa and a frozen rabbit liver parfait.
0:02:42 > 0:02:44You've got, obviously, your rabbit here.
0:02:44 > 0:02:48Got the rabbit, going to take the loins off, roll them in spice,
0:02:48 > 0:02:50pickle the loins, cooked in a water bath.
0:02:50 > 0:02:53And then you're going to use the liver, am I correct?
0:02:53 > 0:02:55Yeah, I'm going to make like a chicken liver parfait,
0:02:55 > 0:02:58- but a frozen version. - And then the rest of the dish?
0:02:58 > 0:03:00I've also got some pickling going on with some carrots
0:03:00 > 0:03:05and some mushrooms with a little hazelnut salted caramel tuile.
0:03:05 > 0:03:08- Right. So there's a lot going on there.- A bit of a balancing act, I think, to get it right.
0:03:08 > 0:03:13- You're up against two two-star chefs. - Yeah, I am.- What's innovative about this dish?
0:03:13 > 0:03:17Certainly the combination and the cooking methods I've not really seen together before.
0:03:17 > 0:03:21For me, it's certainly pushing, it's certainly challenging.
0:03:21 > 0:03:24So Graham believes that pickles and parfait
0:03:24 > 0:03:27will bring him home the gold with today's starter.
0:03:27 > 0:03:31But it's a tricky balance of flavours to pull off.
0:03:31 > 0:03:34One element of Graham's dish is his frozen liver parfait.
0:03:34 > 0:03:37He's using rabbit livers, they're very, very difficult to get right.
0:03:37 > 0:03:40He's pickling the rabbit. He's also pickling his vegetables.
0:03:40 > 0:03:43For me, this dish has got too much vinegar going on.
0:03:43 > 0:03:46It's going to take quite a good chef to make that into a fantastic dish.
0:03:46 > 0:03:49One more ravioli in the water, one octopus, yeah?
0:03:49 > 0:03:54Next is rising star Marcus McGuinness. One of the youngest chefs in the competition,
0:03:54 > 0:03:57he's come through the ranks of some of the country's top kitchens
0:03:57 > 0:04:02and is now head chef at two-Michelin-starred London restaurant Hibiscus.
0:04:02 > 0:04:03The pickles as well, please.
0:04:03 > 0:04:06Marcus is hoping to make a splash with his menu,
0:04:06 > 0:04:11combining unusual global ingredients with state-of-the-art techniques and presentation.
0:04:11 > 0:04:13Definitely confident about what I can do.
0:04:13 > 0:04:15Some of the flavour combinations I can put together
0:04:15 > 0:04:18are definitely very different, sets me apart.
0:04:18 > 0:04:20It maybe makes me a little bit unique.
0:04:23 > 0:04:27- Hello, Marcus.- Good morning.- What are you going to be cooking for me?
0:04:27 > 0:04:31Iced lamb liver parfait, malt loaf and rose geranium.
0:04:31 > 0:04:32Obviously we've got the lamb's liver here,
0:04:32 > 0:04:35which is quite unusual to make a parfait with.
0:04:35 > 0:04:37- You're doing a frozen parfait?- Yeah.
0:04:37 > 0:04:39- Graham, you're doing a frozen parfait.- Yeah.
0:04:39 > 0:04:42I thought I was being different until today!
0:04:42 > 0:04:44How are we going to be serving that?
0:04:44 > 0:04:49I'm going to have a little malt loaf puree and some little crispy bits.
0:04:49 > 0:04:53I used to eat this all the time when I was a kid, it was my mum's bail-out for dessert.
0:04:53 > 0:04:57Oh, yeah, I used to have it for my sandwiches all the time, it's fantastic.
0:04:57 > 0:04:59- These are fingerling limes, right?- Yes.
0:04:59 > 0:05:02They've just got tiny little pearls inside,
0:05:02 > 0:05:04so it's just going to bring some acidity to the dish.
0:05:04 > 0:05:07And then the geranium. Again, what is that going to add?
0:05:07 > 0:05:11It brings a real sort of floral headiness to it all.
0:05:11 > 0:05:13Olympians stretch themselves.
0:05:13 > 0:05:16Why is this dish going to stretch you as a professional chef?
0:05:16 > 0:05:19Hopefully the way everything will come together,
0:05:19 > 0:05:23because it's quite unusual and something most people wouldn't have seen before.
0:05:23 > 0:05:27Marcus is going out on a limb with a daring iced lamb's liver parfait
0:05:27 > 0:05:31with malt loaf, fingerling limes and fragrant rose geranium,
0:05:31 > 0:05:34a dish that might not be to everyone's taste.
0:05:34 > 0:05:36Lamb's liver can be very strong.
0:05:36 > 0:05:39It's completely different to any other liver, it's very powerful in flavour.
0:05:39 > 0:05:42He's got some very high notes going on there with fingerling lines
0:05:42 > 0:05:44and rose geranium.
0:05:44 > 0:05:48He's going to have to work hard to make sure these ingredients are perfectly balanced.
0:05:48 > 0:05:52We're going three guinea fowl, yeah? Go.
0:05:52 > 0:05:55Last up, it's culinary heavyweight Phil Howard.
0:05:55 > 0:05:57A force to be reckoned with in the restaurant industry,
0:05:57 > 0:06:00he's maintained two Michelin stars at his London restaurant The Square
0:06:00 > 0:06:04for over 14 years with impeccable classical dishes.
0:06:04 > 0:06:06Two sole, one bass.
0:06:06 > 0:06:10Fiercely competitive Phil's confident he's got what it takes to secure gold.
0:06:10 > 0:06:15I have brought in elements of innovation into my menu
0:06:15 > 0:06:19to ensure that it wipes the floor with the rest of them.
0:06:20 > 0:06:23So, what have we got here?
0:06:23 > 0:06:26The dish I'm doing is a salad of spring vegetables with a goat's milk puree.
0:06:26 > 0:06:30- Then I'm going to do some little deep-fried quail eggs.- And this?
0:06:30 > 0:06:34The Olympics starts and finishes with the arrival of the torch,
0:06:34 > 0:06:37so I'm going to make a little cone and I'm going to fill it
0:06:37 > 0:06:40with a quail egg mayonnaise with a little bit of asparagus.
0:06:40 > 0:06:44And then I'm going to make some little gold medals
0:06:44 > 0:06:46using some celeriac and carrot.
0:06:46 > 0:06:48What makes this innovative?
0:06:48 > 0:06:52I've never been served a salad with little gold medals sprinkled over it. But ultimately,
0:06:52 > 0:06:56I'm going to win the competition because I'm going to cook immaculate food,
0:06:56 > 0:06:57and that's what matters.
0:06:57 > 0:07:00There's a lot of Michelin stars in this kitchen,
0:07:00 > 0:07:03so I'm really interested in seeing what you're all going to achieve.
0:07:03 > 0:07:04- Welcome, all, and good luck.- Thanks.
0:07:04 > 0:07:09Phil is confident his spring salad with goat's milk puree,
0:07:09 > 0:07:12edible Olympic torch and medals is worthy of gold,
0:07:12 > 0:07:14but is it style over content?
0:07:14 > 0:07:18We all know him in our industry as the man who's been at the top for so many years.
0:07:18 > 0:07:20The dish sounds very simple.
0:07:20 > 0:07:23He's gone a little bit gimmicky with the torch and medals.
0:07:23 > 0:07:24Is it going to be innovative?
0:07:24 > 0:07:26That's what I'm looking for in his presentation.
0:07:32 > 0:07:35All three chefs are quick off the blocks.
0:07:35 > 0:07:37With five Michelin stars between them,
0:07:37 > 0:07:41the fight for Olympic glory is going to be fierce.
0:07:41 > 0:07:44I remember a few years back walking round judging you, Marcus.
0:07:44 > 0:07:49- So you guys have got history, then? - It was what, six years ago?
0:07:49 > 0:07:54Young Chef Of The Year. Phil was chief judge and I was taking part.
0:07:54 > 0:07:57In the world of cooking, I guess I'm a big cheese.
0:07:57 > 0:07:59And that's not through luck.
0:07:59 > 0:08:02It's inevitable that they will see me as perhaps the top dog.
0:08:02 > 0:08:05With Phil judging you, then, how did you do?
0:08:05 > 0:08:11- Well, for some reason, he decided to make me winner.- Really?- Yeah.
0:08:11 > 0:08:14It was the 50 quid backhander that did it!
0:08:14 > 0:08:17I'm not really intimidated with Phil's reputation.
0:08:17 > 0:08:21He is a great chef, but you know what they say about young blood.
0:08:21 > 0:08:24Marcus is crumbling the malt loaf for his puree,
0:08:24 > 0:08:26but Phil's turning his attention to Graham,
0:08:26 > 0:08:30who's coating his rabbit loin in a spice mix before pickling.
0:08:30 > 0:08:33Are you doing stuff that you have on the menu?
0:08:33 > 0:08:37I'm doing stuff that could comfortably sit on my menu,
0:08:37 > 0:08:41but it's not necessarily stuff and techniques that I've done before.
0:08:41 > 0:08:43Unlike yourself, I've not got teams of people or anything,
0:08:43 > 0:08:45there's me and one other.
0:08:46 > 0:08:50- Two in the kitchen, that's quite serious commitment.- It works.
0:08:50 > 0:08:52It's worked for ten years.
0:08:57 > 0:09:00Michelin-starred chef Graham Garrett opened his restaurant
0:09:00 > 0:09:02in Biddenden, Kent, ten years ago.
0:09:02 > 0:09:05But it wasn't always quiet village life.
0:09:05 > 0:09:08Graham first tasted success as a rock star drummer
0:09:08 > 0:09:10with '80s band Ya Ya.
0:09:12 > 0:09:15My other life, as I like to call it.
0:09:15 > 0:09:18We used to play and tour and record and write songs for films and you name it
0:09:18 > 0:09:21until it got to the point where, you know,
0:09:21 > 0:09:24you think, "Maybe it's time to get a proper job!"
0:09:25 > 0:09:27He'd always had a passion for food,
0:09:27 > 0:09:30so decided to swap his drumsticks for chef's knives.
0:09:30 > 0:09:32I lied my way into catering college
0:09:32 > 0:09:34by making out I was a chef on day release.
0:09:34 > 0:09:36It just ballooned from there, really.
0:09:36 > 0:09:38Abandoning his usual simple style,
0:09:38 > 0:09:41he's prepared to do whatever it takes to secure gold,
0:09:41 > 0:09:45including experimenting with new techniques and ingredients.
0:09:45 > 0:09:47I knew it was going to take me out of my comfort zone.
0:09:47 > 0:09:50I couldn't just go and do what I would normally do.
0:09:51 > 0:09:54His Olympic bid is backed by the whole family.
0:09:54 > 0:09:57When my dad got the call for the Great British Menu
0:09:57 > 0:10:00we were in Spain in a villa, and basically from that point onwards,
0:10:00 > 0:10:04that was the end of the holiday, it was just pure sitting there, thinking what he was going to do.
0:10:04 > 0:10:07And Graham's quick to use his son as a guinea pig
0:10:07 > 0:10:09for his gastronomic innovations.
0:10:09 > 0:10:13- It's an ice cream, but it's made of rabbit livers.- That's really nice.
0:10:13 > 0:10:15I know what it means to him, he won't admit it.
0:10:15 > 0:10:18He tells me that he can't sleep for the last month or whatever,
0:10:18 > 0:10:21so he really, really would love to have a dish on that banquet.
0:10:21 > 0:10:23It would mean the world to him.
0:10:23 > 0:10:26It's a one-off, the Olympics coming to this country,
0:10:26 > 0:10:29so to be part of that would be kind of being part of history.
0:10:32 > 0:10:35Graham's preparing the rabbit livers for his frozen parfait.
0:10:35 > 0:10:37Since Marcus is also making a frozen liver parfait,
0:10:37 > 0:10:40he's keen to size up the competition.
0:10:40 > 0:10:42So you got the family seal of approval, Graham?
0:10:42 > 0:10:45Well, I tried a bit of the liver parfait out on my son, yeah.
0:10:45 > 0:10:46It went all right.
0:10:46 > 0:10:51Obviously it's very strange that me and Graham have both chosen to do an iced parfait.
0:10:51 > 0:10:53Obviously great minds think alike, hey!
0:10:53 > 0:10:56You know, we're both using the same technique, but different livers,
0:10:56 > 0:10:59different ingredients, so we'll see how they compare.
0:10:59 > 0:11:03Marcus is confident his frozen parfait will come out on top
0:11:03 > 0:11:06with his use of radical flavour combinations,
0:11:06 > 0:11:07but will they be to everyone's taste?
0:11:08 > 0:11:11You're using rose geranium. It's a bit unusual. It's very powerful.
0:11:11 > 0:11:14How are you working out the balance on that?
0:11:14 > 0:11:17Because the lamb liver is quite strong as it is,
0:11:17 > 0:11:21so the rose geranium there, it just brings a nice sort of light headiness.
0:11:21 > 0:11:23- It's a nice, balanced, light dish. - OK.
0:11:23 > 0:11:27The mix of flavours in my starter is definitely quite unusual,
0:11:27 > 0:11:31pairing lamb liver with rose geranium
0:11:31 > 0:11:35and malt bread I don't think has really been done before.
0:11:35 > 0:11:39Classical chef Phil's not convinced by Marcus's daring combinations.
0:11:39 > 0:11:42You know, for me, it sounds like a random bunch of ingredients.
0:11:42 > 0:11:45That's the great thing about it all, though, my friend.
0:11:45 > 0:11:49- There's room for everyone, you know what I mean?- Yeah, absolutely.
0:11:50 > 0:11:53I just don't get it, that's the truth.
0:11:53 > 0:11:55I'm an absolute firm believer
0:11:55 > 0:11:58that classical combinations of flavour are the most harmonious.
0:12:01 > 0:12:05Marcus has built a career on his trademark unconventional flavours.
0:12:05 > 0:12:09As head chef of a two-Michelin-star London restaurant,
0:12:09 > 0:12:12he knows what it takes to be at the top of your game, whatever the arena.
0:12:12 > 0:12:16I think there's a lot of parallels in between chefs like me
0:12:16 > 0:12:19and the Olympians. The amount of sacrifices you have to make,
0:12:19 > 0:12:23amount of time they train, amount of time we cook in the kitchen.
0:12:23 > 0:12:24Very little social life.
0:12:24 > 0:12:26But I think it's all worth it.
0:12:26 > 0:12:27Like our world-class athletes,
0:12:27 > 0:12:31he's got his eye firmly on the finish line.
0:12:31 > 0:12:33It would be a great honour to get to the final banquet
0:12:33 > 0:12:36and be able to cook for all those great Olympians.
0:12:36 > 0:12:40Marcus wants to test his lamb's liver parfait on a fellow kitchen magician,
0:12:40 > 0:12:42chef Nuno Mendes.
0:12:42 > 0:12:47Nuno trained at the legendary El Bulli, and is now head chef at Viajante,
0:12:47 > 0:12:51a restaurant famed for innovation, in trendy east London.
0:12:51 > 0:12:55So if you'd like to try this for me and see what you think about the flavour combinations.
0:12:55 > 0:12:59Mmm. the depth of flavour is incredible.
0:12:59 > 0:13:02Iced liver parfait is not something that you find on a regular basis,
0:13:02 > 0:13:07so I think it's nice pushing the judges to think of ingredients in a different format.
0:13:07 > 0:13:11Marcus's philosophy and the way he chooses flavours is quite unique.
0:13:11 > 0:13:16It shows a creativity and it also shows the craftsmanship, how good he is.
0:13:16 > 0:13:19- I wish you the best of luck with this.- Oh, thank you very much.
0:13:19 > 0:13:23My strategy is to wow the judges with my flavour combinations.
0:13:23 > 0:13:25Hopefully it will take me to the banquet.
0:13:27 > 0:13:28Phil's taking the opposite tack,
0:13:28 > 0:13:32relying on classic flavour combinations which he's hoping
0:13:32 > 0:13:36to elevate to new heights with innovative presentation.
0:13:36 > 0:13:39He's made his Olympic torches and quail egg mayonnaise filling,
0:13:39 > 0:13:41but has he played it too safe?
0:13:41 > 0:13:43Jason is keen to find out.
0:13:44 > 0:13:48- Mr Howard, how's it going so far? - It's going all right.
0:13:48 > 0:13:49The innovation in this dish, Phil,
0:13:49 > 0:13:52you're happy you've stretched yourself far enough?
0:13:52 > 0:13:55Yeah, I'm about to start making some little gold medals.
0:13:55 > 0:13:59It's one of those things that can either be really innovative or can be a little bit gimmicky.
0:13:59 > 0:14:03I have had reservations about my menu, I thought, "Have I just been a bit stubborn
0:14:03 > 0:14:06"and thought I'm just going to hold on to my style of cooking too much?"
0:14:06 > 0:14:09But, this is what I believe in and that's what I have to do.
0:14:09 > 0:14:11It sounds the most simple out of all three,
0:14:11 > 0:14:14because it is just a spring vegetable salad,
0:14:14 > 0:14:17so it's making sure the two things alongside it, the torch and the medals,
0:14:17 > 0:14:21not only makes the dish stand out, but also gives it the wow factor.
0:14:21 > 0:14:25He probably thinks it's not edgy enough, not quite ground-breaking enough,
0:14:25 > 0:14:27but he'll love eating it. That's what matters.
0:14:29 > 0:14:31Supremely confident in his classical cooking style,
0:14:31 > 0:14:36Phil Howard is a leading figure on the British restaurant scene, with a formidable reputation.
0:14:36 > 0:14:40What's in that pan? It sounds too hot, whatever it is, yeah?
0:14:40 > 0:14:44I love cooking, it's the one thing in this world I feel quite gifted with.
0:14:44 > 0:14:47It sounds a bit cringy but it's the thing I feel I was put here to do.
0:14:47 > 0:14:49But he doesn't just drive to excel in the kitchen.
0:14:49 > 0:14:54He's a devoted marathon runner and has competed in over 20 races.
0:14:54 > 0:14:56I'm competitive. I like to be fit, I like to be focused,
0:14:56 > 0:14:58I like to be sharp, and there's no two ways about it.
0:14:58 > 0:15:03Something he feels he has in common with our world-class athletes.
0:15:03 > 0:15:05I have immense respect for Olympians.
0:15:05 > 0:15:11For anybody to reach the very pinnacle of their game is always fascinating.
0:15:11 > 0:15:14He's convinced he's got what it takes to win gold.
0:15:14 > 0:15:17I wouldn't dream of entering a competition without thinking I could win it.
0:15:17 > 0:15:20The really important factor, I think, is producing sharp,
0:15:20 > 0:15:22accurate, technically accomplished cooking.
0:15:22 > 0:15:26Quality will always shine through.
0:15:30 > 0:15:34Phil feels certain his sporting prowess already makes him a front-runner.
0:15:34 > 0:15:36I run the London Marathon every year,
0:15:36 > 0:15:40and out of the original crew that used to compete, which was me
0:15:40 > 0:15:42and Gordon and Marcus and Michel Roux,
0:15:42 > 0:15:45I think I am still the fastest.
0:15:48 > 0:15:51Graham's blanching the wild garlic for his quinoa
0:15:51 > 0:15:53and Phil's preparing his goat's milk puree.
0:15:53 > 0:15:56All three chefs are hoping their starters have got what it takes
0:15:56 > 0:16:00to secure them Olympic glory and Jason's expectations are sky-high.
0:16:00 > 0:16:02This is about stretching themselves,
0:16:02 > 0:16:07showing me that they deserve to be the chef cooking at the Olympic feast.
0:16:07 > 0:16:09With plating up fast approaching,
0:16:09 > 0:16:11Marcus is preparing the garnish for his dish,
0:16:11 > 0:16:16a well-known British teatime treat, which has caught Jason's eye.
0:16:16 > 0:16:19- So we're slicing the malt loaf? - Yeah, that's it, man.
0:16:19 > 0:16:23Then I'm just going to pop it into an oven at 90 degrees
0:16:23 > 0:16:28and it will just dehydrate and make really perfectly thin crisps.
0:16:28 > 0:16:30And using that like a piece of brioche?
0:16:30 > 0:16:33- That's where the inspiration came from. Instead of a brioche.- OK, OK.
0:16:33 > 0:16:35Marcus was slicing his malt loaf.
0:16:35 > 0:16:37He's using it as a crisp, a puree and some crumbs.
0:16:37 > 0:16:40Is that overkill with one ingredient? Only time will tell.
0:16:43 > 0:16:47Graham's also running the risk of overplaying one ingredient in his dish.
0:16:47 > 0:16:50He's used vinegar to pickle both his spiced rabbit loin
0:16:50 > 0:16:54and his vegetables, something Jason's concerned about.
0:16:54 > 0:16:56- Hiya.- How's it going? - Yeah, it's going all right.
0:16:56 > 0:16:58The pickling of the rabbit,
0:16:58 > 0:17:02that's something what can potentially have some pitfalls, making sure that
0:17:02 > 0:17:05the meat doesn't go too dry, making sure the vinegar's not too powerful.
0:17:05 > 0:17:09- What have you done to try and prevent that? - I've spiced the rabbit separately
0:17:09 > 0:17:12and I've made the pickling mix separately. I've now put them in a vac-pack bag.
0:17:12 > 0:17:15Hopefully that should stop it drying out.
0:17:15 > 0:17:18I'm worried about the pickle going round his rabbit in the water bath.
0:17:18 > 0:17:22He's got to be very careful that he balances that vinegar absolutely perfectly.
0:17:22 > 0:17:25The flavours that I'm using, there's a lot of vinegars and pickles
0:17:25 > 0:17:30and sweet elements, so it is getting them all to work and balanced.
0:17:31 > 0:17:35But it's young gun Marcus plating up first.
0:17:35 > 0:17:38He starts with a smear of malt loaf puree,
0:17:38 > 0:17:41followed by the rose geranium jelly, fingerling lime,
0:17:41 > 0:17:43malt loaf crumbs and rose geranium leaves.
0:17:45 > 0:17:49He finishes with a quenelle of the controversial frozen lamb's liver parfait
0:17:49 > 0:17:51and a malt loaf crisp.
0:17:51 > 0:17:56Are his unique flavour combinations suitable for world-class athletes?
0:17:58 > 0:17:59- Happy, Marcus?- I think so, yeah.
0:17:59 > 0:18:05Is this the dish you think is going to take Great British Menu to that Olympic feast?
0:18:05 > 0:18:10- Well, I think you'll have to tell me, but I love the flavours, I love the textures.- Let's go.
0:18:12 > 0:18:16Will Marcus's daring iced lamb's liver parfait with rose geranium,
0:18:16 > 0:18:19malt loaf and fingerling lime fit the Olympic brief?
0:18:19 > 0:18:22- Are you happy with the presentation? - Very much so.
0:18:22 > 0:18:25Presentation is beautiful. It does look small for a starter.
0:18:25 > 0:18:28It's very petite. It's super-petite.
0:18:28 > 0:18:31And you're happy with the balance of that dish?
0:18:31 > 0:18:33For me, you taste the parfait,
0:18:33 > 0:18:36then you get the rose coming through, that lovely floralness.
0:18:36 > 0:18:39Is there too much malt loaf going on there for you?
0:18:39 > 0:18:41Again, I'm happy with the balance.
0:18:41 > 0:18:46It just need that extra bit of sweetness just to balance the dish.
0:18:46 > 0:18:50All the flavours that you got, are they in harmony for you, or not?
0:18:50 > 0:18:55- Or a bit weird?- They're a bit weird for me. They're just weird.
0:18:55 > 0:18:57With lamb's liver, not too powerful?
0:18:57 > 0:19:01I quite like robust flavours. It tastes like lamb liver parfait.
0:19:01 > 0:19:05I'm getting a bit of a bitter aftertaste from the liver, it's a bit strong.
0:19:05 > 0:19:08Do you think that rose is too strong for the dish?
0:19:08 > 0:19:12It needs a strong rose flavour to give it the balance.
0:19:12 > 0:19:15The jelly doesn't really do it for me.
0:19:15 > 0:19:20Do you feel you've done enough with this dish to go all the way to the final Olympic feast?
0:19:20 > 0:19:25It suits the brief, and I think it's a lovely dish, so hopefully they will agree.
0:19:25 > 0:19:26It's certainly different and out there.
0:19:26 > 0:19:30But an unusual combination of flavours that don't really come together.
0:19:30 > 0:19:34- So it's not the winning dish, then? - I don't think that's the winning dish.- No.
0:19:35 > 0:19:37Well, I'm glad that's out the way.
0:19:37 > 0:19:40I was more than happy with my dish.
0:19:40 > 0:19:42I like it, hopefully I'll get a good score.
0:19:43 > 0:19:46Next to be scrutinised is Phil.
0:19:46 > 0:19:49He puts the finishing touches to his celeriac gold medals.
0:19:49 > 0:19:54Will they elevate his simple salad to Olympic heights or are they just a gimmick?
0:19:54 > 0:19:58My dish, it's not a complex dish. There's nothing to hide behind.
0:19:58 > 0:20:02It works when the whole is more than the sum of the parts and that's my challenge.
0:20:02 > 0:20:04He adds a smear of goat's milk puree,
0:20:04 > 0:20:07followed by the spring vegetables,
0:20:07 > 0:20:10crushed hazelnuts and grated goat's cheese,
0:20:10 > 0:20:14before finishing with the gold medals and deep-fried quail's eggs.
0:20:14 > 0:20:18But can a simple salad soar to Olympian heights?
0:20:21 > 0:20:26- Happy, Phil?- Yeah, I am. Yeah. - And you think you've hit the brief?
0:20:26 > 0:20:30- Has this dish stretched you? - Yeah, I think it has hit the brief.
0:20:30 > 0:20:32But it's an understated take on the brief,
0:20:32 > 0:20:34which is where I come from. I'm happy with it.
0:20:34 > 0:20:37Will Phil's classical combination of spring vegetables,
0:20:37 > 0:20:41goat's cheese and quail eggs fit the brief for an Olympic feast,
0:20:41 > 0:20:43or has he played it too safe?
0:20:43 > 0:20:44Do you feel that the judges will go, "Wow,
0:20:44 > 0:20:47"this is a dish we have to put through to the Olympic feast?"
0:20:47 > 0:20:49It's a really purist plate of food.
0:20:49 > 0:20:52That is really important to me, and I think that is a cracker.
0:20:52 > 0:20:54I don't think it's fitting the brief.
0:20:54 > 0:20:59Lovely dish, but I think he's maybe fallen a little bit short on this one.
0:20:59 > 0:21:02You feel you got the seasoning right on that dish?
0:21:02 > 0:21:04Some things are spot on.
0:21:05 > 0:21:08Yeah, I think most of it's pretty good, actually.
0:21:08 > 0:21:11Maybe for me it needs a touch more seasoning.
0:21:11 > 0:21:13- I think I'm with you on that. - Yeah?- Yep.
0:21:13 > 0:21:16And the little torch? You feel the judges will get that?
0:21:16 > 0:21:19- The whole thing with the gold medals and...- I don't know.
0:21:19 > 0:21:23- So we have a little torch. We've got our medals.- I'm personally...
0:21:23 > 0:21:24I am not into the gimmicky thing
0:21:24 > 0:21:27but I think he's done it with a bit of style.
0:21:27 > 0:21:29Happy with the texture of the goats milk?
0:21:29 > 0:21:31It's not as smooth as it could be.
0:21:31 > 0:21:32It should be absolutely glossy-smooth
0:21:32 > 0:21:34but it's not affecting its flavour.
0:21:34 > 0:21:36- The textures and flavours are great. - It's nice.
0:21:36 > 0:21:38But we don't want nice, do we?
0:21:38 > 0:21:42It's an Olympic challenge. I don't think nice is going to get it.
0:21:42 > 0:21:43There we go, my friend.
0:21:43 > 0:21:46- Would there be anything you would change?- No.
0:21:48 > 0:21:52That was, er... It was all right, actually, I think.
0:21:52 > 0:21:54I'm pleased with what I produced.
0:21:54 > 0:21:57I think it would probably be worth a seven or eight. An eight.
0:21:57 > 0:21:59Last up to the pass is Graham,
0:21:59 > 0:22:02and not everything's going according to plan.
0:22:02 > 0:22:04His hazelnut tuile was too thick
0:22:04 > 0:22:08so he's daring to make a replacement very late in the game.
0:22:08 > 0:22:10Getting the last-minute stages of panic, but...
0:22:10 > 0:22:12have you left yourself too much to do,
0:22:12 > 0:22:15- or are you on top of all your jobs?- Just about on top.
0:22:15 > 0:22:17You seem to be rolling this quite a few times.
0:22:17 > 0:22:20Just trying to get it thin, and it keeps going cold, back in the oven...
0:22:20 > 0:22:23And do you think this dish has really stretched you, Graham?
0:22:23 > 0:22:25- Is this the Olympic dish? - It's stretched me.
0:22:25 > 0:22:28Yeah, I hope it's the Olympic dish. It's certainly stretched me, yeah.
0:22:30 > 0:22:31Making a tuile like that
0:22:31 > 0:22:33can potentially make it taste a bit more like a dessert.
0:22:33 > 0:22:35I'm worried about the pickle
0:22:35 > 0:22:37and I'm curious to see how he balances those flavours.
0:22:37 > 0:22:39Pan-frying the pickled rabbit loin,
0:22:39 > 0:22:42Graham races to finish the other elements of his dish.
0:22:42 > 0:22:44Can he bring it all together in time?
0:22:44 > 0:22:48This is not easy. He's set himself a mammoth task.
0:22:48 > 0:22:50He's really pushing himself. I mean, I applaud him completely.
0:22:50 > 0:22:53Graham serves his wild garlic quinoa
0:22:53 > 0:22:56followed by the pickled rabbit loin, carrots and mushrooms,
0:22:56 > 0:23:01and finishes with his frozen liver parfait and hazelnut tuile.
0:23:01 > 0:23:04Has he managed to pull it off?
0:23:05 > 0:23:09- There you go, chef.- Do you think this dish is the gold medal dish?
0:23:09 > 0:23:12I think it's got as much chance as either of the other two dishes
0:23:12 > 0:23:14that I've tasted today.
0:23:14 > 0:23:16Yep? And you feel you've stretched yourself?
0:23:16 > 0:23:18I've certainly stretched myself.
0:23:20 > 0:23:24Has Graham pushed himself too far with his starter of pickled rabbit
0:23:24 > 0:23:26and frozen liver parfait?
0:23:26 > 0:23:28- Happy with that dish?- Yeah, I am.
0:23:28 > 0:23:30To get all these elements together and getting the balance right,
0:23:30 > 0:23:32definitely.
0:23:32 > 0:23:36- Is it groundbreaking enough? Do you think it fits the brief?- It does.
0:23:36 > 0:23:40- For me, Graham's definitely pushed himself.- Yes.- And if that doesn't...
0:23:40 > 0:23:42You know, that's what it's all about, really.
0:23:42 > 0:23:44Are you happy with the texture of the parfait?
0:23:44 > 0:23:46I wanted it to be quite loose-textured,
0:23:46 > 0:23:48almost like an ice cream.
0:23:50 > 0:23:53The texture, as it sits, is becoming a little bit dodgy, I think,
0:23:53 > 0:23:55- as it warms through. - But flavour-wise...
0:23:55 > 0:23:58and the hazelnuts bring an extra dimensional to it.
0:23:58 > 0:23:59There seems to be a lot going on.
0:23:59 > 0:24:02- You're completely confident that you can get this out for 100 people?- Yes.
0:24:02 > 0:24:05- Exactly like it looks?- Absolutely.
0:24:05 > 0:24:08I've seen more complicated dishes do for 100. The fact that
0:24:08 > 0:24:11there are two temperatures is an issue but it's doable for a banquet.
0:24:11 > 0:24:13There's a lot of pickling going on.
0:24:13 > 0:24:15You pickled the rabbit and the vegetables.
0:24:15 > 0:24:18Do you feel there's not too much vinegar in the dish?
0:24:18 > 0:24:23No, I think it kind of balances out with the creaminess of the parfait.
0:24:23 > 0:24:26There's quite a lot going on. The vinegar with the pickle, the spices.
0:24:26 > 0:24:29But for me, the balance of flavours works quite well.
0:24:29 > 0:24:32Yeah, I absolutely agree. I absolutely agree.
0:24:33 > 0:24:34Right...
0:24:34 > 0:24:37Um... He's a tough cookie, isn't he?
0:24:37 > 0:24:40He doesn't give anything away. Maybe not ten out of ten.
0:24:40 > 0:24:42I don't know how Jason will score things
0:24:42 > 0:24:45but it would be nice to get a high mark to kick it all off for me.
0:24:45 > 0:24:49All three starters tasted, all the chefs can do now
0:24:49 > 0:24:51is nervously await Jason's scores.
0:24:51 > 0:24:55- So how did it go, then, my friend? - You know what, I can't call that.
0:24:55 > 0:24:58Having seen all three, completely different dishes.
0:24:58 > 0:25:01- Not a clue. He didn't give anything away.- No, absolutely no.
0:25:01 > 0:25:04But they're all in with a chance, like you say.
0:25:04 > 0:25:08- We'll certainly find out whether he likes liver for his first course. - That's true.
0:25:08 > 0:25:12Time to find out if Jason thinks they've struck culinary gold.
0:25:23 > 0:25:26Marcus, we'll start off with your dish.
0:25:26 > 0:25:31Marcus, your iced lamb liver parfait with malt loaf and roast geranium.
0:25:31 > 0:25:34I felt it was the most original dish out of the three.
0:25:34 > 0:25:37I felt the parfait was strong but I don't mind that.
0:25:37 > 0:25:39The rose gel was not too overpowering.
0:25:39 > 0:25:41The finger lime worked well
0:25:41 > 0:25:44and the malt loaf... I got the whole thing of using it like a brioche.
0:25:44 > 0:25:45But...
0:25:47 > 0:25:50..it was the size what sort of let it down from being
0:25:50 > 0:25:53what I thought was a great dish into being a brilliant dish.
0:25:56 > 0:25:59Phil, your salad of spring vegetables with goat's milk puree,
0:25:59 > 0:26:02pickled asparagus and quails eggs.
0:26:02 > 0:26:06Every element of that dish was cooked to perfection.
0:26:06 > 0:26:08I had concerns about the milk puree.
0:26:08 > 0:26:10The torch and the gold medal thing
0:26:10 > 0:26:12could have been a little bit gimmicky.
0:26:12 > 0:26:14I felt you pulled it off.
0:26:14 > 0:26:17But...did I feel that dish stretched you as a chef?
0:26:20 > 0:26:22Could you've gone that extra little bit
0:26:22 > 0:26:25and gone out of your comfort zone?
0:26:27 > 0:26:29Graham,
0:26:29 > 0:26:33your pickled rabbit, wild garlic quinoa,
0:26:33 > 0:26:36frozen rabbit liver parfait was a great dish.
0:26:38 > 0:26:41I was a little bit concerned - was there too much pickling going on?
0:26:41 > 0:26:43But the balance of flavours was good.
0:26:43 > 0:26:47I felt that was right. I felt the texture was right.
0:26:47 > 0:26:51Presentation, you could have stretched it a little bit further.
0:26:53 > 0:26:55Again, big worry, can you execute this for 100 people?
0:26:55 > 0:26:58Again, I'm not so sure about that.
0:27:01 > 0:27:04So, guys, we go on to the scoring.
0:27:05 > 0:27:07Marcus....
0:27:09 > 0:27:11..I'm giving you...
0:27:15 > 0:27:19- ..a very good eight out of ten. Well done.- Thank you.
0:27:19 > 0:27:20Phil...
0:27:23 > 0:27:25..I'm giving you...
0:27:30 > 0:27:32- ..eight out of ten. Well done. - Thank you.
0:27:33 > 0:27:34Graham...
0:27:38 > 0:27:40..seven out of ten.
0:27:41 > 0:27:43- Well done.- Thanks.
0:27:43 > 0:27:45All the dishes were great.
0:27:45 > 0:27:47There's no two ways about it, so well done, guys. Good start.
0:27:47 > 0:27:50- Thanks.- Thanks. - So after day one, young gun Marcus
0:27:50 > 0:27:52and heavyweight Phil are level pegging
0:27:52 > 0:27:55but with Graham only one point behind,
0:27:55 > 0:27:57the fight is just getting started.
0:27:57 > 0:28:00I'm feeling really good about getting the same score as Phil.
0:28:00 > 0:28:02Yeah, it's fantastic.
0:28:02 > 0:28:06Eight out of ten's a good mark but it's not Olympic excellence.
0:28:06 > 0:28:09- That's got to be a ten.- One point separating us at the moment.
0:28:09 > 0:28:12I mean, that's nothing. Three courses to go.
0:28:12 > 0:28:14It's still all to play for.
0:28:14 > 0:28:18Tomorrow it's the fish course, and Phil's smoking out the opposition.
0:28:18 > 0:28:21Is this a tactic, this smokescreen there between us?
0:28:21 > 0:28:23Graham is determined to take the lead.
0:28:23 > 0:28:27I want to end today being in front of the other guys. That's what I intend to do.
0:28:27 > 0:28:30But his comeback is threatened by an octopus disaster.
0:28:30 > 0:28:33BLEEP!
0:28:52 > 0:28:56Subtitles by Red Bee Media Ltd