0:00:02 > 0:00:06Three of London and the south-east's most talented chefs. Phil Howard...
0:00:06 > 0:00:08I guess I'm a big cheese.
0:00:08 > 0:00:09..Marcus McGuinness...
0:00:09 > 0:00:12I'm not intimidated. You know what they say about young blood.
0:00:12 > 0:00:14..and Graham Garrett.
0:00:14 > 0:00:17I'm getting more frogspawn than egg yolk, I'll be honest with you.
0:00:17 > 0:00:21With five Michelin stars between them, it's a battle of wills.
0:00:21 > 0:00:24I'm going to win the competition because I'm going to cook
0:00:24 > 0:00:27immaculate food, and that's what matters.
0:00:27 > 0:00:29Tonight, it's the dessert course -
0:00:29 > 0:00:31their last chance to smash their rivals.
0:00:31 > 0:00:35There's so much at risk. Everyone's sort of bang on it today.
0:00:35 > 0:00:37I'm really up against it in this one.
0:00:37 > 0:00:39I'm losing. I've got to pull it back.
0:00:39 > 0:00:42A really bad error from any of us will be terminal.
0:00:42 > 0:00:46And Marcus takes one of the biggest risks of the whole competition.
0:00:46 > 0:00:49Oh, now you're talking!
0:00:49 > 0:00:51You know it's a dessert course, yeah?
0:00:51 > 0:00:55That's why the olives are there it's obviously a dessert.
0:00:55 > 0:00:57There's so much that can go wrong with this.
0:00:57 > 0:00:59Marcus, as usual, he's way out there with this one.
0:00:59 > 0:01:01He's cooking a starter for a dessert.
0:01:03 > 0:01:04It's just not a dessert.
0:01:15 > 0:01:19In this Olympic year, our chefs are taking inspiration
0:01:19 > 0:01:21from our world-class athletes...
0:01:21 > 0:01:22Yeah!
0:01:22 > 0:01:23You're getting it now!
0:01:23 > 0:01:26..in their bid to create groundbreaking dishes,
0:01:26 > 0:01:29worthy of a breathtaking Olympic feast.
0:01:29 > 0:01:33Culinary mastermind and veteran of the competition, Jason Atherton,
0:01:33 > 0:01:36knows exactly what it takes to push boundaries
0:01:36 > 0:01:40and wants the chefs to finish in a blaze of glory.
0:01:40 > 0:01:43It's the final day. It's dessert day.
0:01:43 > 0:01:46This is a chance for these guys to push themselves that extra bit.
0:01:46 > 0:01:48I'm looking for an Olympian effort
0:01:48 > 0:01:50to push themselves over the finishing line.
0:01:50 > 0:01:52There's only two places on the podium today
0:01:52 > 0:01:55and they're all aware of what's at stake.
0:01:55 > 0:01:58I want to win this competition. There's still a chance I can.
0:01:58 > 0:02:00There's no way I intend doing anything in there
0:02:00 > 0:02:02that's going to surrender that lead.
0:02:02 > 0:02:03The way it stands at the moment,
0:02:03 > 0:02:05it's a three-horse race. Anyone could win.
0:02:09 > 0:02:13Maverick chef Marcus McGuinness has defied convention all week
0:02:13 > 0:02:16with his no-holds-barred approach to flavour combinations.
0:02:16 > 0:02:18And today is no different.
0:02:18 > 0:02:19I've got a really surprising dessert.
0:02:19 > 0:02:22It's not your normal ingredients for dessert.
0:02:22 > 0:02:24If that's not pushing boundaries, then I don't know what is.
0:02:24 > 0:02:26See you, boys.
0:02:28 > 0:02:32Marcus. We're back to starters.
0:02:32 > 0:02:34No, dessert today, my friend, dessert.
0:02:34 > 0:02:36So what's going on here?
0:02:36 > 0:02:38I'm going to do a sweet asparagus cream, with black olive
0:02:38 > 0:02:40and fresh goats' curd.
0:02:40 > 0:02:43Asparagus is the main component. What are you going to do with that?
0:02:43 > 0:02:46Infuse that with some cream, cook it with eggs, sugar
0:02:46 > 0:02:50and white chocolate and that's going to be a very smooth, sweet cream.
0:02:50 > 0:02:53- Black olives?- I'm going to cook in sugar, and dehydrate,
0:02:53 > 0:02:56so that you get little crispy bits on the plate.
0:02:56 > 0:02:58The rest I'm going to cook with water and sugar
0:02:58 > 0:03:00and make a black olive jam.
0:03:00 > 0:03:03Fresh goats' curd is going to lighten everything up.
0:03:03 > 0:03:07So much can go wrong with this, texture-wise and palate-wise.
0:03:07 > 0:03:10Do you think you're really taking a gamble?
0:03:10 > 0:03:13Flavours-wise, I'm confident how it works and ties together.
0:03:13 > 0:03:15For me, it eats beautifully.
0:03:15 > 0:03:17And you think that, at the Olympic banquet,
0:03:17 > 0:03:20all those guests who eat it are absolutely going to get the concept?
0:03:20 > 0:03:22I think so, yeah.
0:03:22 > 0:03:24It'll look strange with raw asparagus on the plate,
0:03:24 > 0:03:27but the way it eats is delicious and that's the most important thing.
0:03:27 > 0:03:31True to form, Marcus has gone for a radical dessert of asparagus,
0:03:31 > 0:03:35olives and goats' curd. But is it too challenging?
0:03:35 > 0:03:37He's got everything riding on this dessert
0:03:37 > 0:03:40and he brings out stuff I'd normally eat in a starter.
0:03:40 > 0:03:42I just hope, for his sake, he knows exactly what he's doing.
0:03:42 > 0:03:45Currently in last place is Graham Garrett,
0:03:45 > 0:03:47but he's not out of the race yet
0:03:47 > 0:03:50and he's determined to make his dessert count.
0:03:51 > 0:03:55Forget about the rest. Forget about what's gone now.
0:03:55 > 0:03:57I want to execute a dessert to perfection
0:03:57 > 0:04:00and get the marks to put me through.
0:04:01 > 0:04:03Hi, Graham.
0:04:03 > 0:04:06It's the final day, the final dish. It's neck and neck.
0:04:06 > 0:04:09- Name your dish.- Lemon meringue. Obviously not just a lemon meringue.
0:04:09 > 0:04:12Well, I hope not, so talk me through what you're doing.
0:04:12 > 0:04:13I'm making a lemon curd.
0:04:13 > 0:04:17The meringue flavour of the topping comes from a meringue ice cream
0:04:17 > 0:04:22and, for the texture that you would normally get from a meringue,
0:04:22 > 0:04:25I'm making some little raspberry puffs,
0:04:25 > 0:04:28using raspberry puree and Methocel.
0:04:28 > 0:04:30What this does is, it gives you volume.
0:04:30 > 0:04:33You mix it with your puree, whisk it like a meringue
0:04:33 > 0:04:36but they're made with the puree. There's no egg white in them at all.
0:04:36 > 0:04:38- And this?- Dried hibiscus flowers.
0:04:38 > 0:04:42I'm going to make a nice hibiscus-flavoured jelly, cut them into cubes.
0:04:42 > 0:04:46- Are you nervous?- I don't think I've got time for nerves at the moment.
0:04:46 > 0:04:49It's about doing the dish to my best and, hopefully, pulling it back.
0:04:49 > 0:04:52Is this dish daring? Is this an Olympian effort?
0:04:52 > 0:04:55I think it is. It's daring in the fact that that I've got different elements
0:04:55 > 0:04:59that I've not seen in a dish like this before, so, yeah, I think so.
0:04:59 > 0:05:03Graham's out to blast classic lemon meringue to Olympic heights
0:05:03 > 0:05:06with the latest in molecular gastronomy. But can he pull it off?
0:05:06 > 0:05:09Graham's not making the traditional meringue, as we know it.
0:05:09 > 0:05:12He's doing it without any egg whites. I've never seen this before.
0:05:12 > 0:05:16Is this going to be the Olympic effort I'm looking for to give him maximum points
0:05:16 > 0:05:19to get him through to the judging chamber?
0:05:20 > 0:05:24Culinary force to be reckoned with, Phil Howard, has led all week
0:05:24 > 0:05:28but after a disappointing main, is he losing his grip on the competition?
0:05:28 > 0:05:31It is nerve-wracking. There's no two ways about it.
0:05:31 > 0:05:32It could all completely change.
0:05:32 > 0:05:35Pastry is a science, it can all come a cropper.
0:05:38 > 0:05:40It's the final day, how are you feeling?
0:05:40 > 0:05:44Feeling pretty good, but there's always anxiety when you've got a souffle in the pipeline.
0:05:44 > 0:05:48- Can you talk me through your dish? - I think, for a spring dessert,
0:05:48 > 0:05:52and if you want to incorporate fruit, rhubarb is the only option. It's got bundles of flavour.
0:05:52 > 0:05:55- You're making a puree? - I'm going to make a coarse compote
0:05:55 > 0:05:57and I'm also going to make a jam.
0:05:57 > 0:06:00I think a souffle has got to have some body, not just some thin egg whites.
0:06:00 > 0:06:03Basically, we're going to make a rice pudding and that gives
0:06:03 > 0:06:06a great, rich, unctuous base to make the souffle with.
0:06:06 > 0:06:10You're two points ahead. If this fails and the souffle doesn't rise,
0:06:10 > 0:06:14it's pretty much going to put you down to the bottom of the pack.
0:06:14 > 0:06:18Yeah, that's why I feel a little bit anxious about it. I'm putting all my eggs in one basket.
0:06:18 > 0:06:20What's innovative about this dish?
0:06:20 > 0:06:26Daring, and it's impressive through its delivery, rather than through its innovation.
0:06:26 > 0:06:28Phil's putting his neck on the line
0:06:28 > 0:06:31with a technically challenging souffle.
0:06:31 > 0:06:33But has he missed the mark on innovation?
0:06:33 > 0:06:37Phil's decided to do a rhubarb souffle. Is that going to be enough?
0:06:37 > 0:06:38Has Phil stretched himself?
0:06:38 > 0:06:41This'll have to be a really dammed good souffle
0:06:41 > 0:06:44for me to give maximum points for that dish.
0:06:44 > 0:06:49With a whisker between all chefs, Jason is swift to set the challenge.
0:06:49 > 0:06:52Whoever comes up tops with this dessert is going through.
0:06:52 > 0:06:55Whoever makes a mess of it is going home. It's as simple as that.
0:07:04 > 0:07:07All three chefs are desperate for a place in the final.
0:07:07 > 0:07:09With the most ground to make up,
0:07:09 > 0:07:12Graham gets straight to work on his lemon curd
0:07:12 > 0:07:14and on psyching out the competition.
0:07:14 > 0:07:18- Is that asparagus I see on your board there, Marcus?- It is indeed.
0:07:18 > 0:07:21- You know it's a dessert course, yeah?- Yeah, yeah, I know.
0:07:21 > 0:07:24We're going for something a bit different, surprisingly, yeah?
0:07:24 > 0:07:28That's why the olives are there, it's obviously a dessert.
0:07:28 > 0:07:32I have to say I am at my most classical with pastry.
0:07:32 > 0:07:36I just cannot escape the deliciousness of chocolate
0:07:36 > 0:07:39and orange and pears and salted caramel.
0:07:39 > 0:07:42Don't you think, when you've got something like salted caramel,
0:07:42 > 0:07:47- most people would find that quite strange, no?- Yeah.- But it's classic.
0:07:47 > 0:07:49- Yeah. But it's not asparagus. - No, it's not asparagus.
0:07:49 > 0:07:52And it's not olives.
0:07:52 > 0:07:55From my perspective, he's trying to drag these flavours
0:07:55 > 0:08:00kicking and screaming into pastry to be different. It's not their natural home.
0:08:00 > 0:08:03Marcus, as usual, is way out there with this one.
0:08:03 > 0:08:05I mean, he's cooking a starter for a dessert
0:08:05 > 0:08:08which is great if you're in a hurry, maybe you only want one or two courses.
0:08:08 > 0:08:12I guess the most important thing is if Jason enjoys it
0:08:12 > 0:08:15because no matter what those two guys think, they ain't marking me!
0:08:17 > 0:08:21Despite the raised eyebrows, Marcus is standing by his dish
0:08:21 > 0:08:25but Jason is also intrigued by his unusual choice.
0:08:25 > 0:08:29Whereabouts are we up to in the dish?
0:08:29 > 0:08:32I've got my sugar syrup. I've got my asparagus.
0:08:32 > 0:08:35I'm just going to pop it in the machine in a minute.
0:08:35 > 0:08:38- Standard 50-50 sugar-syrup? - No, it's a four to one.
0:08:38 > 0:08:42One part sugar, four parts oil.
0:08:42 > 0:08:46Just a very, very light syrup because asparagus is quite sweet in itself.
0:08:46 > 0:08:49- Black olives?- Black olive jam. Black olives, sugar, water.
0:08:49 > 0:08:55Cook them till they're tender, blitz them all up and away you go.
0:08:55 > 0:08:56All right, then.
0:08:56 > 0:08:59He's got asparagus, goats' curd, black olive.
0:08:59 > 0:09:02Is this too much on one plate? I don't know.
0:09:02 > 0:09:06When I taste it, I'm going to be able to give my verdict, but, for now,
0:09:06 > 0:09:08it's down to him to pull this off.
0:09:08 > 0:09:11So the jury's still out on Marcus' dessert.
0:09:12 > 0:09:15Across the kitchen, Phil's made a more familiar sweet treat -
0:09:15 > 0:09:18rice pudding for the base of his souffle.
0:09:18 > 0:09:22His risk is all in the execution but is this daring enough?
0:09:23 > 0:09:26- Have you had chance to do a trial? - No.
0:09:26 > 0:09:28And as far as the rhubarb,
0:09:28 > 0:09:31you said you're doing a compote and the jam. How do they incorporate?
0:09:31 > 0:09:35You're doing a compote, there's the compote in the making, so you've got some texture.
0:09:35 > 0:09:37You've got a bit of actual rhubarb.
0:09:37 > 0:09:39But rhubarb is a bit of a bizarre fruit.
0:09:39 > 0:09:43If I was just to try and puree that, you'd end up with a gunge.
0:09:43 > 0:09:47In this pan here, I've got rhubarb, with a little bit of orange juice,
0:09:47 > 0:09:51a bit of hibiscus there to boost its colour
0:09:51 > 0:09:54and I'll force this through conical so the majority is juice.
0:09:54 > 0:09:58- Right.- Then I'll reduce that down and that's what I'm going to brush up the side of the moulds
0:09:58 > 0:10:00and add a spoon of that to ripple through the souffle.
0:10:00 > 0:10:02Phil's using rhubarb.
0:10:02 > 0:10:04This is the most seasonal fruit in spring
0:10:04 > 0:10:09but I'm looking for a dish that's going to inspire me
0:10:09 > 0:10:11and is a souffle going to do that?
0:10:11 > 0:10:13I'm not a massive fan of souffle.
0:10:13 > 0:10:16I know they're very impressive but they're not my thing.
0:10:16 > 0:10:20Hopefully, you know, he might be able to surprise me with something a bit different in it.
0:10:20 > 0:10:21We'll wait and see.
0:10:22 > 0:10:26Graham's also pinning his Olympic hopes on a classic dessert -
0:10:26 > 0:10:28lemon meringue - which he's looking to bring bang up-to-date
0:10:28 > 0:10:31with modern techniques.
0:10:31 > 0:10:35Can he deliver the boundary-pushing dish Jason is looking for?
0:10:35 > 0:10:39- Graham, coming along nicely?- I'm just making the ice cream. I've got the meringue made, it's in the oven.
0:10:39 > 0:10:42This is not the raspberry meringue you're making?
0:10:42 > 0:10:45No, this is standard egg white and sugar meringue.
0:10:45 > 0:10:48- That's going where?- That'll be the sweetener for the ice cream.
0:10:48 > 0:10:51Why would you substitute normal sugar?
0:10:51 > 0:10:54I was trying to achieve the meringue flavour that you would get,
0:10:54 > 0:10:57like the burnt topping on top of a lemon meringue pie.
0:10:57 > 0:10:59I wanted that flavour into the ice cream.
0:10:59 > 0:11:02- You put sugar in it and meringue, it starts to get too sweet.- Right.
0:11:02 > 0:11:07I was cutting it back and back and I thought, "Why am my putting sugar in the base at all?
0:11:07 > 0:11:09"I might as well just use the meringue."
0:11:13 > 0:11:17Graham likes to keep the food in his restaurant simple but is determined
0:11:17 > 0:11:21to come to the competition armed with innovative techniques.
0:11:21 > 0:11:25It's a real big challenge this year, the Olympic thing.
0:11:25 > 0:11:27It's about pushing yourself, not normally what I would do.
0:11:27 > 0:11:32To give himself the edge, he's visiting Westminster Kingsway College in London
0:11:32 > 0:11:35to get molecular advice from development chef Vicky Enderson.
0:11:35 > 0:11:37- Hiya, Vicky.- Hiya, Graham.
0:11:37 > 0:11:40In his bid to turn classic lemon meringue on its head, he's been experimenting
0:11:40 > 0:11:43at home with different flavours and techniques
0:11:43 > 0:11:45but so far his trials have been a bit hit and miss.
0:11:45 > 0:11:49I want a texture instead of meringue and I wanted a raspberry flavour
0:11:49 > 0:11:54so I've been playing with Methocel, making these raspberry puffs.
0:11:54 > 0:11:56Raspberry is a very acidic fruit and when the acids
0:11:56 > 0:11:59come in contact with the foam and the Methocel,
0:11:59 > 0:12:02they tend to try to dissipate the foam and break them down.
0:12:02 > 0:12:04That's exactly what's been happening.
0:12:04 > 0:12:06To try and solve Graham's issue,
0:12:06 > 0:12:11Vicky adds sodium citrate to neutralise the raspberry puree.
0:12:13 > 0:12:18It hasn't diluted the flavour of the raspberry but it's a bit of a milder flavour.
0:12:18 > 0:12:21Right, what you'll find now is when you dry that out,
0:12:21 > 0:12:25you take the moisture out, you're going to intensify the flavour even further.
0:12:25 > 0:12:28After a blast in the dehydrator,
0:12:28 > 0:12:32it's time to taste the new and improved meringues.
0:12:34 > 0:12:37It is a lot more raspberry than the raw mix.
0:12:37 > 0:12:42Keen to exploit his time with Vicky, Graham gets her input
0:12:42 > 0:12:43on his hibiscus jelly as well.
0:12:43 > 0:12:46They make one with a traditional setting agent
0:12:46 > 0:12:49and one with a state-of-the-art ingredient.
0:12:49 > 0:12:51That's the LT100 in there.
0:12:51 > 0:12:54- It started to set at about 80 degrees.- Right.
0:12:54 > 0:12:56So will Graham go experimental...
0:12:56 > 0:13:00This is a lot more of a rigid gel.
0:13:00 > 0:13:01..or old school?
0:13:01 > 0:13:04This looks more traditional, doesn't it?
0:13:04 > 0:13:06Exactly, it's got that wibble-wobble factor.
0:13:06 > 0:13:08- Jelly on a plate!- Exactly.
0:13:11 > 0:13:13Which I actually prefer.
0:13:13 > 0:13:17To find out how his dessert would go down at the Olympic feast,
0:13:17 > 0:13:21Graham's invited some legends from his past to try his experiments -
0:13:21 > 0:13:24his old YaYa band-mates, Ray, Terry and Sam.
0:13:24 > 0:13:26- Working hard?- Always.
0:13:26 > 0:13:29- How are you doing? - How are you doing?- Good to see you.
0:13:29 > 0:13:31Basically, I want you to taste a few things.
0:13:31 > 0:13:35Will his raspberry puffs get the rock 'n' roll seal of approval?
0:13:35 > 0:13:37- Wow!- You're getting raspberry.- Yeah.
0:13:37 > 0:13:39Nice and crispy, those ones.
0:13:39 > 0:13:41What about his jelly?
0:13:42 > 0:13:44Hits you straight away, the flavour's.
0:13:44 > 0:13:45Yeah, I'll say.
0:13:45 > 0:13:49- Have you done much hibiscus before? - Not recently!
0:13:49 > 0:13:51Does it remind you of anything you ate on tour at all?
0:13:51 > 0:13:54- Not right now.- No.
0:13:54 > 0:13:56- Give me a minute...- Well done!
0:13:56 > 0:13:58- It does now, doesn't it?- Yeah.
0:13:58 > 0:14:01I'm not comparing myself to an athlete, don't get me wrong.
0:14:01 > 0:14:05But it's pushing yourself, pushing your boundaries
0:14:05 > 0:14:06and that's what I feel I'm doing.
0:14:09 > 0:14:12Graham's piped his molecular meringues
0:14:12 > 0:14:14and placed them in the dehydrator.
0:14:14 > 0:14:17All three chefs are desperate to cook for the judges tomorrow,
0:14:17 > 0:14:23and with the competition so close, nobody can afford any mistakes.
0:14:23 > 0:14:27There's so much at risk, so much to lose. And, then, so much to gain.
0:14:27 > 0:14:29Everyone's sort of bang on it today.
0:14:29 > 0:14:32Everything's risky because you're up against it. This is the last course.
0:14:32 > 0:14:35A really bad error from any of us will be tough.
0:14:35 > 0:14:39Marcus is going for broke with a left-field savoury dessert
0:14:39 > 0:14:41which could polarise opinion.
0:14:41 > 0:14:43He's busy making his controversial asparagus
0:14:43 > 0:14:47and white chocolate cream which Jason is keen to try.
0:14:47 > 0:14:50- Is this asparagus cream? - Yes, indeed.- White chocolate?
0:14:50 > 0:14:52White chocolate, eggs, a little bit of sugar.
0:14:52 > 0:14:55- Do you mind if I taste that? - Be my guest.
0:14:58 > 0:15:01'Here's the thing with Marcus' dessert. Has he gone a step too far?'
0:15:01 > 0:15:04I tasted that white chocolate and asparagus.
0:15:04 > 0:15:08It's already quite powerful in asparagus.
0:15:08 > 0:15:13Marcus may be playing a risky game but for Graham this is his last chance to make up vital points.
0:15:13 > 0:15:15It's his most innovative dish of the week
0:15:15 > 0:15:19and Jason's keeping a close eye on his unusual method
0:15:19 > 0:15:21for making meringues.
0:15:21 > 0:15:22- Can I?- Yeah, yeah.
0:15:22 > 0:15:24This is the meringueless meringue?
0:15:24 > 0:15:28Yeah, this is the meringue with no egg whites.
0:15:28 > 0:15:31- It should taste of raspberry. - And hibiscus jelly?- Hibiscus jelly.
0:15:31 > 0:15:34- This is so powerful, you've got to get the balance right.- Yeah.
0:15:34 > 0:15:37I actually like the powerful flavour on the hibiscus.
0:15:37 > 0:15:39I think it works really well with the raspberry.
0:15:39 > 0:15:42Graham's using hibiscus.
0:15:42 > 0:15:45Now, potentially this could overpower the whole dish.
0:15:45 > 0:15:47This is a massive pitfall for him.
0:15:48 > 0:15:51So Graham's got a tricky balancing act to pull off
0:15:51 > 0:15:55but Phil's Olympic bid is also in fear of falling flat.
0:15:55 > 0:15:57Literally.
0:15:57 > 0:16:00His hopes rest on a classic dessert known for being temperamental -
0:16:00 > 0:16:02souffle.
0:16:02 > 0:16:05- Have you had time to do a test yet? - No, but I'm about to get on it now.
0:16:05 > 0:16:09Phil's banking on his dessert rising to the occasion
0:16:09 > 0:16:12but his rivals are yet to be convinced it fits the brief at all.
0:16:12 > 0:16:14Could his efforts be in vain?
0:16:14 > 0:16:17At the end of the day, it's a souffle.
0:16:17 > 0:16:19I don't think a souffle is something the judges haven't seen before.
0:16:19 > 0:16:22Oh, now were talking.
0:16:22 > 0:16:26But Marcus' dish is first up today and he's got one last trick
0:16:26 > 0:16:29up his sleeve in his bid to break culinary ground.
0:16:31 > 0:16:35He's making frozen asparagus cream with liquid nitrogen.
0:16:38 > 0:16:44It's the moment of truth as Marcus starts to plate his radical dessert.
0:16:44 > 0:16:47He pipes goats' curd, along with the controversial asparagus cream
0:16:47 > 0:16:50and black olive jam onto a slate.
0:16:50 > 0:16:52Next, he adds slivers of sweetened asparagus,
0:16:52 > 0:16:56before crumbling over the pastry base and frozen asparagus cream.
0:17:01 > 0:17:03- Are you happy?- I'm pretty happy.
0:17:03 > 0:17:05It looks clean, it's fresh, it's interesting.
0:17:05 > 0:17:09I think we should taste it because I don't think it'll last too long.
0:17:11 > 0:17:14Is Marcus' asparagus and black olive dessert
0:17:14 > 0:17:17distinctive and gastronomic enough to fit the Olympic brief
0:17:17 > 0:17:19or just too experimental?
0:17:23 > 0:17:26Are you happy with the texture of the asparagus cream?
0:17:26 > 0:17:30The texture is just what I wanted. Just that nice, soft set, nice and creamy.
0:17:32 > 0:17:35Wow.
0:17:35 > 0:17:37There's flavours going on like...
0:17:37 > 0:17:39- It's super rich.- Yeah, very rich.
0:17:39 > 0:17:42- You certainly couldn't eat a lot of it.- No.
0:17:42 > 0:17:44- You've dehydrated the black olive? - Yeah.
0:17:44 > 0:17:46- What is that bringing to this dish? - Texture again.
0:17:46 > 0:17:49You've got that lovely crunch, you bite into it,
0:17:49 > 0:17:53it gives that burst of flavour and, for me, when you put sugar
0:17:53 > 0:17:55with black olives, they become like treacly,
0:17:55 > 0:17:58salty and sweet and it's just all fantastic.
0:17:58 > 0:18:00I'm never going to like olive on a pudding.
0:18:00 > 0:18:05- It's got a complex, oily, medicinal flavour...- Yeah.
0:18:05 > 0:18:07It doesn't work on pastry, for me, anywhere.
0:18:07 > 0:18:11You don't think that if this goes to an Olympian banquet,
0:18:11 > 0:18:14guests won't have a problem with eating vegetables as a dessert?
0:18:14 > 0:18:16I've absolutely no idea.
0:18:16 > 0:18:18I'd say it definitely captures
0:18:18 > 0:18:21the brief in being really out there and going for it
0:18:21 > 0:18:24but it's not something I'd want to eat.
0:18:24 > 0:18:25- It's just not a dessert.- No.
0:18:25 > 0:18:28You guys are neck and neck, is this going to push you out in front?
0:18:28 > 0:18:31Yeah, I think so, I'm very happy with the dish.
0:18:31 > 0:18:33I really hope it takes me through to the final tomorrow.
0:18:33 > 0:18:36I was really pleased with my dessert.
0:18:36 > 0:18:39I think it ticks all the right boxes for the brief.
0:18:39 > 0:18:42Hopefully, Jason will give it a big enough score for me
0:18:42 > 0:18:45to progress through, because, yeah, I'd really like to eat that.
0:18:45 > 0:18:49Next to be scrutinised is Graham and with vital points to claw back,
0:18:49 > 0:18:53he can't afford any mistakes.
0:18:53 > 0:18:55First he plates the lemon curd, hibiscus jelly
0:18:55 > 0:18:58and molecular meringues,
0:18:58 > 0:19:00followed by a scoop of toasted meringue ice cream
0:19:00 > 0:19:03and, for a final Olympic flourish, a shortbread medal.
0:19:03 > 0:19:06Has he done enough to pip his rivals to the post?
0:19:10 > 0:19:12- Are you pleased with the result? - Yeah, I am.
0:19:12 > 0:19:14I think it delivers what I set out to do.
0:19:14 > 0:19:17Has Graham pulled it out of the bag at the 11th hour
0:19:17 > 0:19:20with his high-tech lemon meringue dessert?
0:19:22 > 0:19:26With that ice cream, are you happy you've got the meringue notes in there
0:19:26 > 0:19:29- that you were looking for?- I could do with it being a bit stronger,
0:19:29 > 0:19:32a little bit more of the toastiness of the meringue I'd like in there.
0:19:32 > 0:19:34- What about the texture of that? - The texture I love.
0:19:34 > 0:19:36Meringuey enough for you?
0:19:36 > 0:19:39If you weren't told what was in there, you would think about it
0:19:39 > 0:19:41and I think you'd come to the right conclusion.
0:19:41 > 0:19:44Are you happy you've achieved the right lemonness with that?
0:19:44 > 0:19:48You want that fresh, tart lemon zing. That gives me that.
0:19:48 > 0:19:50- Don't think it's too sour-y? - No, I think it's good.
0:19:50 > 0:19:53It's a lovely lemon curd.
0:19:53 > 0:19:57It is a lovely lemon curd. It could be tiny bit more delicate, maybe.
0:19:57 > 0:20:01The raspberry meringues, do you feel they've added anything to the dish?
0:20:01 > 0:20:03Yeah, I do, because if I wanted to get that raspberry flavour
0:20:03 > 0:20:05into the meringue, I couldn't have done it.
0:20:05 > 0:20:10This is why I tried to find this method and you've got the meringue texture there, definitely.
0:20:10 > 0:20:12I wouldn't know that it wasn't egg white, actually.
0:20:12 > 0:20:15Whatever this product is, it certainly works for me.
0:20:15 > 0:20:18Hibiscus jelly, this is the part which potentially
0:20:18 > 0:20:21has the biggest danger because it's quite powerful.
0:20:21 > 0:20:25It is and I've gone for a strong hibiscus jelly flavour
0:20:25 > 0:20:28- rather than just a wishy-washy jelly.- Mm-hm.
0:20:28 > 0:20:31- The jelly is as delicate as they're going to come.- Good dessert.
0:20:31 > 0:20:35It deserves a good mark, but not a fantastic one.
0:20:35 > 0:20:37I think that's a fair assessment.
0:20:37 > 0:20:39Do you think this is innovative, groundbreaking?
0:20:39 > 0:20:43I think it is a cos I've never come across these methods before,
0:20:43 > 0:20:48making eggless meringues. With a bit more beefing up of the ice cream,
0:20:48 > 0:20:52I honestly believe you'll be proud that you put this dish through.
0:20:54 > 0:20:57That's it, then. The final one's out of the way.
0:20:57 > 0:21:01It was tough. It was very tough.
0:21:01 > 0:21:05It's so competitive now and it's all to play for in this last one.
0:21:05 > 0:21:10Back to Phil who's pinning his Olympic hopes on a dessert
0:21:10 > 0:21:12known for its tricky execution - souffle.
0:21:12 > 0:21:15He's reached a crucial point as he folds rhubarb jam
0:21:15 > 0:21:19through his souffle mix and loads up his ramekins.
0:21:19 > 0:21:23Then it's into the oven, and all he can do is wait.
0:21:23 > 0:21:26Doing a souffle, especially with something like this,
0:21:26 > 0:21:27is very, very risky.
0:21:27 > 0:21:29You make your mix, put it in the oven.
0:21:29 > 0:21:32If it doesn't rise, there's nothing you can do.
0:21:32 > 0:21:36As plate-up fast approaches, timing is everything.
0:21:36 > 0:21:40And with his rivals looking on, Phil's worst nightmare is realised.
0:21:40 > 0:21:43His souffles are not playing ball.
0:21:43 > 0:21:47All he can do is pray that they eventually rise
0:21:47 > 0:21:49but the stress is starting to show.
0:21:49 > 0:21:52As always with Phil, he's pushing himself.
0:21:52 > 0:21:54That's part of the challenge.
0:21:54 > 0:21:55You don't get that luxury in a restaurant.
0:21:55 > 0:21:58You know, the food has to go when it has to go.
0:21:59 > 0:22:02He can't keep Jason waiting any longer
0:22:02 > 0:22:04and has to get his dessert to the pass.
0:22:04 > 0:22:07He serves his vanilla ice cream and cones
0:22:07 > 0:22:10and finally reveals his souffles.
0:22:11 > 0:22:12Are they up to scratch?
0:22:18 > 0:22:21Phil... Got to ask you, happy?
0:22:21 > 0:22:25Mostly. They're not up as nicely as they should be.
0:22:25 > 0:22:29They're a rich souffle so they are never going to be a lofty souffle.
0:22:29 > 0:22:33I'm not sure why they haven't performed. I'd rather have them soft in the centre than push it.
0:22:33 > 0:22:37- I think we should go and eat it. A souffle won't last forever. OK? - Thank you.
0:22:39 > 0:22:43Phil's souffle may require Olympian technique
0:22:43 > 0:22:46but it's got to be the best Jason has ever tasted.
0:22:46 > 0:22:47Will it be surprising enough?
0:22:49 > 0:22:55- Are you happy with the consistency of that rice pudding?- I could have left it another minute
0:22:55 > 0:22:59- but the pressure was on.- Yeah... - That is exactly how I like it.
0:22:59 > 0:23:03It is rich, it is creamy.
0:23:03 > 0:23:06- Phil looked a bit rattled there. - A little bit stressed about it all.
0:23:08 > 0:23:11- It does what it says, doesn't? - It does.- It's definitely a souffle.
0:23:11 > 0:23:13It's a rhubarb souffle.
0:23:13 > 0:23:15And the ice cream?
0:23:15 > 0:23:19- Are you happy with the texture?- Yeah, it needs to be incredibly soft.
0:23:19 > 0:23:21The souffle's got to be eaten quite quickly
0:23:21 > 0:23:24so the soft ice cream wants to melt into it quickly.
0:23:26 > 0:23:28- Good vanilla ice cream.- Indeed.
0:23:28 > 0:23:32I'm getting that you're not that armoured by this dish as a dessert?
0:23:32 > 0:23:36I'm trying to be as excited about a souffle
0:23:36 > 0:23:38as I can be excited about a souffle.
0:23:38 > 0:23:41You feel we could get all this out with the manpower?
0:23:41 > 0:23:42Yes, I think so.
0:23:44 > 0:23:46If you've under that much pressure now, doing this,
0:23:46 > 0:23:50how much pressure are you going to be under doing it for 100 people to get it out on time?
0:23:50 > 0:23:53I wouldn't want to think about that, let alone do it.
0:23:53 > 0:23:57This is unusual in its make-up in the fact that you've used a rice pudding base.
0:23:57 > 0:23:59- Are you happy that that's delivered? - I'm very happy.
0:23:59 > 0:24:04It does give a flavour but it also gives richness and body to the souffle as well as stabilising it
0:24:04 > 0:24:07and I think it's delivered exactly what I intended.
0:24:09 > 0:24:12There we have it, game over.
0:24:12 > 0:24:14I managed to get something to the pass that was delicious,
0:24:14 > 0:24:18not quite as I wanted it. There are definitely some wrinkles to iron out.
0:24:18 > 0:24:22The last dish has been cooked and served.
0:24:22 > 0:24:26Now the chefs face an agonising wait for Jason's final scores.
0:24:26 > 0:24:28He's about as steely-faced as they come.
0:24:28 > 0:24:32- He is, absolutely.- Are you feeling confident or not?
0:24:32 > 0:24:35Relatively, I think so. I mean, I was happy.
0:24:37 > 0:24:41With Phil on 24, Marcus on 23,
0:24:41 > 0:24:43and Graham not far behind on 21,
0:24:43 > 0:24:44it's anybody's game.
0:24:52 > 0:24:55Well, boys, it's all over.
0:24:55 > 0:24:58In the next few minutes, someone's going home.
0:24:58 > 0:25:01Marcus...
0:25:01 > 0:25:03Your asparagus, goats' curd and black olive.
0:25:03 > 0:25:06I applaud the fact that you went out on a limb to try and get you through
0:25:06 > 0:25:08to the judging chamber.
0:25:08 > 0:25:11Asparagus doesn't very often go in desserts for a reason.
0:25:13 > 0:25:17- It's not a combination I would do. - But I felt you pulled that off.
0:25:17 > 0:25:21Having said that, it looked messy on the plate for me.
0:25:21 > 0:25:24You said it was clean, I felt it looked messy.
0:25:25 > 0:25:28Graham, for your lemon meringue,
0:25:28 > 0:25:31I felt that was one of your most technically accomplished dishes.
0:25:31 > 0:25:35It was pretty to look at. The raspberry meringues were super.
0:25:35 > 0:25:37Everyone's looking for new ideas and to come up
0:25:37 > 0:25:41with something no-one's ever seen before I thought was pretty cool.
0:25:41 > 0:25:44The lemon meringue citrus curd was divine.
0:25:44 > 0:25:47The hibiscus jelly, which I thought could have been the low point,
0:25:47 > 0:25:49again was bags of flavour.
0:25:49 > 0:25:52Having said that, the ice cream...
0:25:52 > 0:25:54I didn't like the texture.
0:25:54 > 0:25:56The flavour wasn't there enough.
0:25:57 > 0:26:03Phil, your rhubarb and custard souffle was a very polished dish.
0:26:03 > 0:26:07It tasted wonderful. I loved the rice pudding.
0:26:07 > 0:26:09It was dense enough but at the same time
0:26:09 > 0:26:14it just didn't taste of rice pudding, it just added that creaminess and I really got that. I really liked it.
0:26:14 > 0:26:18The ice cream was nice and creamy but are the judges going to say,
0:26:18 > 0:26:21"Has Phil Howard stretched his imagination enough
0:26:21 > 0:26:24"or is he just relying on the fact of it being something that's going to be
0:26:24 > 0:26:28"very difficult to get 100 of these out in one go?"
0:26:29 > 0:26:32As you know, guys,
0:26:32 > 0:26:35only two people can go through to cook for the judges tomorrow
0:26:36 > 0:26:41With a score of eight for their dessert,
0:26:41 > 0:26:46and that person goes through...
0:26:46 > 0:26:47Phil.
0:26:47 > 0:26:49- Well done, Phil.- Thank you.
0:26:49 > 0:26:50That leaves two chefs left.
0:26:52 > 0:26:56Graham, for your lemon meringue, I'm giving you...
0:27:01 > 0:27:03..eight points.
0:27:03 > 0:27:08Just one or two elements there from stopping that being a nine. It was a fantastic dish.
0:27:08 > 0:27:11Marcus, for your asparagus, goats' curd, black olive...
0:27:13 > 0:27:14..I'm giving you...
0:27:19 > 0:27:24..an eight. That puts you through with Phil to go tomorrow head-to-head
0:27:24 > 0:27:26to cook for the judges.
0:27:26 > 0:27:30- Graham, it was an absolute pleasure to stand in this kitchen this week and judge your food.- Thank you.
0:27:30 > 0:27:32All I can say, guys, is good luck.
0:27:32 > 0:27:35- Thank you very much.- Do us proud.
0:27:35 > 0:27:38- Well done, Phil.- Thank you, Graham. - It's been a pleasure, mate.- It has.
0:27:38 > 0:27:40- And you.- Sorry to see you go.
0:27:42 > 0:27:46So despite a heroic effort, Graham is sadly leaving the competition
0:27:46 > 0:27:49and Phil and Marcus will cook for the judges.
0:27:49 > 0:27:50Of course, disappointed.
0:27:50 > 0:27:53I mean, you know, I'd be a liar to say I wasn't.
0:27:53 > 0:27:56I've said all along I wanted to get to the banquet.
0:27:56 > 0:27:59Come tomorrow, gloves are off and I'm going to be fighting all the way to the end.
0:27:59 > 0:28:01So the challenge is on.
0:28:01 > 0:28:05Tomorrow, Phil and Marcus lock horns.
0:28:05 > 0:28:06You're like one end of the spectrum
0:28:06 > 0:28:08and I'm on the other end of the spectrum.
0:28:08 > 0:28:10It's every man for himself.
0:28:12 > 0:28:15If that is the case, it'll be a clear and outright win.
0:28:15 > 0:28:19- Hopefully it'll be me, eh? - It's always good to dream.
0:28:19 > 0:28:20And the judges are unleashed.
0:28:20 > 0:28:23This dish is likes someone running up for the pole vault
0:28:23 > 0:28:27and spectacularly soaring underneath the bar.
0:28:45 > 0:28:48Subtitles by Red Bee Media Ltd