0:00:02 > 0:00:03Hey-hey!
0:00:03 > 0:00:07This year's Great British Menu is the most fiercely fought yet.
0:00:07 > 0:00:09- BLEEP.- I don't want to go through easily.
0:00:09 > 0:00:11I'd like to give you a beating first.
0:00:11 > 0:00:15The cream of Britain's cooking talent are battling to create
0:00:15 > 0:00:16awe-inspiring dishes
0:00:16 > 0:00:19worthy of a spectacular Olympic feast.
0:00:19 > 0:00:21So far, there have been tears...
0:00:21 > 0:00:23BLEEP!
0:00:24 > 0:00:26I'm kind of upset with myself. really.
0:00:26 > 0:00:27..and tantrums.
0:00:27 > 0:00:30- It's not working.- BLEEP!
0:00:31 > 0:00:33And the veteran chefs haven't pulled their punches.
0:00:33 > 0:00:36Is that ordinary, or is it extraordinary?
0:00:36 > 0:00:40Now, Wales' finest are running the gauntlet.
0:00:40 > 0:00:42Returning contenders, James Sommerin
0:00:42 > 0:00:46and Richard Davies are facing up to one-time veteran, Stephen Terry,
0:00:46 > 0:00:48and this time, it's personal.
0:00:48 > 0:00:50You crucified him a little bit last time,
0:00:50 > 0:00:54yet you're saying you haven't practised your dish as much as us.
0:00:54 > 0:00:57It's starter day and with Stephen winging it with his dish...
0:00:57 > 0:01:00How come you're being last-minute Terry and practising it now?
0:01:00 > 0:01:03..things could get sticky for the former champion.
0:01:03 > 0:01:06It should be thickening. There's three egg yolks in.
0:01:06 > 0:01:08I'm a little the poo but it's exciting.
0:01:08 > 0:01:12Can't wait to do this for 100 people, flipping hell!
0:01:09 > 0:01:11HE LAUGHS
0:01:21 > 0:01:24The countdown to the London 2012 Games has begun
0:01:24 > 0:01:27and, as the world's elite athletes steel themselves
0:01:27 > 0:01:29for the ultimate test,
0:01:29 > 0:01:32Britain's best chefs have looked to them for inspiration.
0:01:32 > 0:01:34Look at that! It's huge.
0:01:34 > 0:01:36Let's do it, push those limits.
0:01:37 > 0:01:39Their challenge -
0:01:39 > 0:01:42to turn the Olympic spirit into groundbreaking dishes,
0:01:42 > 0:01:46creating menus of gold-medal winning ambition and daring.
0:01:46 > 0:01:48It's all about passion, it's all about drive.
0:01:48 > 0:01:52And, this is my Olympics, I'm pushing myself that extra mile.
0:01:52 > 0:01:55To stand a chance of cooking at the Olympic feast,
0:01:55 > 0:01:59they must first impress a demanding veteran of the competition.
0:01:59 > 0:02:04This week, it is a Michelin starred chef from a Welsh-Italian family -
0:02:04 > 0:02:08a formidable talent who earned her stripes in Britain's top kitchens.
0:02:08 > 0:02:12It's Angela Hartnett, MBE.
0:02:12 > 0:02:14I might be quite a difficult judge.
0:02:14 > 0:02:17I'm not just looking for quirkiness and something that's ground-breaking.
0:02:17 > 0:02:19It's got to work as a dish.
0:02:20 > 0:02:24This time, Angela's scoring a chef who's been a veteran himself
0:02:24 > 0:02:27and he won't want to be the one she sends home on Thursday.
0:02:27 > 0:02:29Well, the veteran returns.
0:02:29 > 0:02:32- How's things?- Yeah, good.- Brilliant.
0:02:32 > 0:02:34- Excited?- Yeah, very. I'm very excited.
0:02:34 > 0:02:37Looking forward to competing with you, as opposed to judging you.
0:02:37 > 0:02:38Looking forward to it?
0:02:38 > 0:02:40Yeah, I suppose a little bit nervous
0:02:40 > 0:02:43but I want to get off to a good start today
0:02:43 > 0:02:47and maybe without Stephen judging me, I'll be able to do that.
0:02:47 > 0:02:48- Good luck.- May the best man win.
0:02:48 > 0:02:50- Definitely.- Best of luck.
0:02:50 > 0:02:53One haddock, one mackerel, one duck, one belly pork.
0:02:53 > 0:02:56First up is determined third-time competitor, James Sommerin,
0:02:56 > 0:02:59head chef at the Michelin starred Crown at Whitebrook.
0:02:59 > 0:03:01Two ducks going on table two.
0:03:01 > 0:03:04Three years ago, his precise, innovative style
0:03:04 > 0:03:08so impressed the judges, they picked his starter for the banquet.
0:03:08 > 0:03:11But the decision was overturned by the public vote.
0:03:11 > 0:03:14I'm going into this with one goal,
0:03:14 > 0:03:15and that's to come first.
0:03:15 > 0:03:18I want to make sure this time I can get a dish to the banquet.
0:03:18 > 0:03:21So I'm pulling all the stops out.
0:03:21 > 0:03:25I'm in it to win it, and I'll do everything it's going to take.
0:03:26 > 0:03:28- Do you want it here?- Yeah, perfect.
0:03:28 > 0:03:30- All excited?- Yeah, a bit nervous. - Really?
0:03:30 > 0:03:32Yeah, it's you, it's you.
0:03:32 > 0:03:34You'll get me a bad reputation.
0:03:34 > 0:03:36No, but we all know you are a perfectionist.
0:03:36 > 0:03:39So, tell me the title of your dish, James.
0:03:39 > 0:03:42It's sage cream, with chicken and onion.
0:03:42 > 0:03:44Everybody knows chicken, sage and onion stuffing.
0:03:44 > 0:03:47- So we've got a warm panna cotta.- Yeah.
0:03:47 > 0:03:49- Chicken consomme.- Yeah. - Confit chicken wing,
0:03:49 > 0:03:52good Welsh cheese.
0:03:52 > 0:03:53- Is this like a brie? - Like a brie, yeah.
0:03:53 > 0:03:56- A bit of cheese on toast. - Nice, sounds good.
0:03:56 > 0:03:58The onion element, I will make some onion rocks.
0:03:58 > 0:04:01So using liquid nitrogen.
0:04:01 > 0:04:02So they're going to be frozen?
0:04:02 > 0:04:05Like a hard ice cream, I suppose.
0:04:05 > 0:04:06How are you pushing the boundaries?
0:04:06 > 0:04:08Lots of different elements, maybe too much.
0:04:08 > 0:04:11An obvious question - you desperate to win?
0:04:11 > 0:04:13Yeah, big-time.
0:04:13 > 0:04:14Hopefully third time lucky.
0:04:14 > 0:04:19James is using all the latest techniques to create
0:04:19 > 0:04:21his deconstructed chicken and stuffing.
0:04:21 > 0:04:24But could his innovative approach be his downfall?
0:04:24 > 0:04:28He's using liquid nitrogen to make these onion pearls.
0:04:28 > 0:04:29So he's got the risk factor.
0:04:29 > 0:04:32He's got to set panna cotta, pour in a hot consomme
0:04:32 > 0:04:35on something that is cold and set, could be a total disaster.
0:04:35 > 0:04:37Is that on two?
0:04:37 > 0:04:41Three terrine, three chicken halibut, all market.
0:04:41 > 0:04:46Next up is second timer, Richard Davies, another Michelin star holder
0:04:46 > 0:04:48and head chef at the Manor Hotel in Wiltshire.
0:04:48 > 0:04:51Make sure you've got 12 of those, get those caramelised.
0:04:51 > 0:04:55Richard learnt his trade from top names, including Gordon Ramsay,
0:04:55 > 0:04:59but a lack of practice scuppered his last Great British Menu attempt.
0:04:59 > 0:05:01How long?
0:05:01 > 0:05:04Last time, I wasn't prepared and maybe I was a bit naive,
0:05:04 > 0:05:08'thinking I could just turn up and produce outstanding dishes.'
0:05:08 > 0:05:10Where is the rest of this?
0:05:10 > 0:05:11'This year I've got something to prove.'
0:05:11 > 0:05:16I want to get a dish on the menu and come home with my own gold medal.
0:05:18 > 0:05:19Hi, Richard.
0:05:19 > 0:05:21- Morning.- Nice to meet you. How are you doing?
0:05:21 > 0:05:22Not too bad, thank you.
0:05:22 > 0:05:24What's the name of your dish?
0:05:24 > 0:05:26Ravioli of quail, with a parfait of foie gras.
0:05:26 > 0:05:29We are going to put a whole breast inside the ravioli.
0:05:29 > 0:05:30A bit of truffle through there.
0:05:30 > 0:05:34Jerusalem artichoke veloute on there, Madeira jelly
0:05:34 > 0:05:36set with agar, so it's not going to melt.
0:05:36 > 0:05:37Something a bit different.
0:05:37 > 0:05:39How are you pushing the boundaries?
0:05:39 > 0:05:41I'm doing things that I've not done before,
0:05:41 > 0:05:43So new technique, new ideas.
0:05:43 > 0:05:46I'm going to make a little tuile with a feuilles de brick.
0:05:46 > 0:05:49Why feuilles de brick instead of filo or puff pastry?
0:05:49 > 0:05:52I went for that because it's quite a neutral flavour.
0:05:52 > 0:05:55And we are going to be making the parfait with the livers,
0:05:55 > 0:05:58chill that and pipe that into our little tuile.
0:05:58 > 0:06:01Wow. Lots going on!
0:06:01 > 0:06:03You've been practising a lot?
0:06:03 > 0:06:06When you competed last time, you didn't practice much?
0:06:06 > 0:06:08Yeah, I've literally been practising for the last six months.
0:06:08 > 0:06:12You've competed against James and Steve before?
0:06:12 > 0:06:16Yeah, me and James are old foes, as they say.
0:06:18 > 0:06:21Richard's also stretching his skill with his refined quail dish.
0:06:21 > 0:06:26But is cooking pasta for Italian expert, Angela, a winning strategy?
0:06:26 > 0:06:27Richard's chosen to make
0:06:27 > 0:06:29a quail ravioli.
0:06:29 > 0:06:30I've made them for years,
0:06:30 > 0:06:32so it'll be interesting to see what he does.
0:06:32 > 0:06:35Lots of risks involved, he has to make sure his mousse doesn't split,
0:06:35 > 0:06:37quail is cooked, but not overcooked.
0:06:37 > 0:06:41So, lots of elements to get right and make sure he does.
0:06:41 > 0:06:44OK, one away and two smoked haddock, one with hollandaise, yes?
0:06:44 > 0:06:46Thank you.
0:06:46 > 0:06:48Last up is seasoned competitor, Stephen Terry,
0:06:48 > 0:06:50chef proprietor of the Hardwick in Monmouthshire,
0:06:50 > 0:06:53where he cooks his brand of ingredient-led food.
0:06:53 > 0:06:56BELL RINGS
0:06:54 > 0:06:56Service.
0:06:56 > 0:06:58He's a one-time banquet winner and a veteran chef,
0:06:58 > 0:07:02but it's the memory of losing to James Sommerin in 2009
0:07:02 > 0:07:04he wants to vanquish.
0:07:04 > 0:07:06It was lovely to be a mentor, great honour,
0:07:06 > 0:07:09but, personally, give me a competitive slot any day,
0:07:09 > 0:07:11I'd bite your arm off.
0:07:11 > 0:07:14I want to beat people. I don't want to mentor them, I want to beat them.
0:07:14 > 0:07:17What are you making, what is your dish?
0:07:17 > 0:07:18It's called the Opening Ceremony.
0:07:18 > 0:07:21- It's a pigeon salad, I've got, beautiful squab pigeons.- Yeah.
0:07:21 > 0:07:24Some chicken livers, the breasts and the chicken are both cooked
0:07:24 > 0:07:28in a water bath, so nice and slowly cooked. Nice and pink.
0:07:28 > 0:07:33- And then just finished in this amazing wild boar pancetta. - Looks good.
0:07:33 > 0:07:36The fat that's released will colour the breasts and the livers in that,
0:07:36 > 0:07:38so that adds to the flavour of that.
0:07:38 > 0:07:39And the other thing which is tricky
0:07:39 > 0:07:42and a bit of a risk factor, is a liver sabayon.
0:07:42 > 0:07:45Something I did once and I've only done it once.
0:07:45 > 0:07:48So there's your risk elements, why is this Olympic?
0:07:48 > 0:07:49It's an Opening Ceremony,
0:07:49 > 0:07:52they're being served in this beautiful cast iron dish with a lid.
0:07:52 > 0:07:55- Right.- So you need to open the dish to see what it is.
0:07:55 > 0:07:57Looking forward to trying to beat these two?
0:07:57 > 0:07:58Yeah, absolutely.
0:07:58 > 0:08:02I feel a bit of a marked man, because these guys, I was judging them.
0:08:02 > 0:08:03The bull's-eye is there!
0:08:03 > 0:08:07Youth and enthusiasm are no match for age and treachery.
0:08:07 > 0:08:09ANGELA LAUGHS
0:08:09 > 0:08:13Stephen is banking on presentation to give his souped-up pigeon salad
0:08:13 > 0:08:14the Olympian edge.
0:08:14 > 0:08:16But has this former champion got complacent?
0:08:16 > 0:08:18Stephen's got loads of flavours going on.
0:08:18 > 0:08:21It's going to be an interesting dish -
0:08:21 > 0:08:23probably the most traditional in a way.
0:08:23 > 0:08:25But he's never practised, he hasn't put the dish together,
0:08:25 > 0:08:27he hasn't practised his sabayon,
0:08:27 > 0:08:30and that's a big risk to take in a competition of this level.
0:08:36 > 0:08:39All three chefs are out of the blocks.
0:08:39 > 0:08:42With six elements to his highly technical quail dish,
0:08:42 > 0:08:44underdog, Richard, has lots to get right,
0:08:44 > 0:08:48and it hasn't escaped his rivals' attention.
0:08:48 > 0:08:51Through your own admission, your last time in the competition,
0:08:51 > 0:08:52- you didn't practise enough?- Yeah.
0:08:52 > 0:08:55Obviously you don't want to make the same mistake twice.
0:08:55 > 0:08:57You really crucified him a little bit last time.
0:08:57 > 0:08:59And you said you haven't practised much.
0:08:59 > 0:09:02Me? That's the way I work.
0:09:02 > 0:09:04We've all practised, haven't we?
0:09:04 > 0:09:07'He says he hasn't practised,'
0:09:07 > 0:09:11but I think it's blatantly obvious that he has, or at least certain elements.
0:09:11 > 0:09:13One-time veteran, Stephen,
0:09:13 > 0:09:16is relying on experience to pull off his pigeon salad.
0:09:16 > 0:09:19But Angela's spotted him having a sneaky trial run
0:09:19 > 0:09:22of his risky chicken liver sabayon.
0:09:22 > 0:09:25So how come you are being a last-minute Terry
0:09:25 > 0:09:26and practising it now?
0:09:26 > 0:09:29He's been practising since August.
0:09:29 > 0:09:30He's been practising since May
0:09:30 > 0:09:33and you're coming in and practising now.
0:09:33 > 0:09:36A bit risky for sort of last-minute?
0:09:36 > 0:09:39- I did it once and it worked, it's just getting the ratios right.- Yeah.
0:09:39 > 0:09:42It is what it is, it's a chicken liver sabayon.
0:09:42 > 0:09:44It's not the most particularly ground-breaking thing.
0:09:44 > 0:09:48Let's hope the fact he hasn't practised won't be his downfall.
0:09:50 > 0:09:52For the last six years,
0:09:52 > 0:09:54Stephen has been enjoying a relaxed
0:09:54 > 0:09:57pace of life in the South Wales countryside,
0:09:57 > 0:09:59where he runs his own restaurant.
0:09:59 > 0:10:01The restaurant I bought
0:10:01 > 0:10:04when I left London just happened to be in South Wales.
0:10:04 > 0:10:06Met Jo, my wife and we've had three children
0:10:06 > 0:10:09and it's a great place to bring the kids up.
0:10:09 > 0:10:10And just look around you,
0:10:10 > 0:10:13what is there not to like about it?
0:10:15 > 0:10:18It's a long way from the bustle of London's top kitchens,
0:10:18 > 0:10:21so, to psych himself up for the competition,
0:10:21 > 0:10:24Stephen is visiting his old boss, Michel Roux Jr.
0:10:24 > 0:10:27- Hi, chef.- Hiya, Steve.- Are you well? - God, yeah.
0:10:27 > 0:10:30It's been 20 years since they worked together,
0:10:30 > 0:10:33but Stephen still values the experience.
0:10:33 > 0:10:34Great memories, great friendships
0:10:34 > 0:10:37and a really good sort of foundation
0:10:37 > 0:10:39that set me up for life, really.
0:10:39 > 0:10:42It's going to put me in good stead for this year's competition.
0:10:42 > 0:10:44The thing about you, Steve is you've got the skills,
0:10:44 > 0:10:45you've got the technique.
0:10:45 > 0:10:48You've got the desire now.
0:10:48 > 0:10:50- Absolutely.- So you can do this.
0:10:52 > 0:10:54Snails gone 22, Chris.
0:10:54 > 0:10:57Back in Wales, Stephen's bringing together his Michelin
0:10:57 > 0:11:02experience and the simple respect for ingredients that's the hallmark of his own food.
0:11:02 > 0:11:05You know, I don't have a lab and I don't have a load of powders
0:11:05 > 0:11:09and bits and pieces and stuff, but how I cook is very instinctive
0:11:09 > 0:11:12and that's where my natural ability lies.
0:11:12 > 0:11:16He's hoping and praying his strategy will do his adopted country
0:11:16 > 0:11:18and his family proud.
0:11:18 > 0:11:23I love Daddy's food and I think he's going to do win the best.
0:11:23 > 0:11:24I think Daddy will win too.
0:11:24 > 0:11:27THEY SQUEAL EXCITEDLY
0:11:27 > 0:11:30To stand up and fly the flag for Wales is a great honour,
0:11:30 > 0:11:31it really is,
0:11:31 > 0:11:36cos my wife's Welsh, my kids are Welsh and to me this is home.
0:11:36 > 0:11:38So a huge honour.
0:11:41 > 0:11:44Stephen's making a white onion risotto which he'll deep fry
0:11:44 > 0:11:47and serve with his pigeon salad.
0:11:47 > 0:11:50But it's his arch rival James Angela's watching.
0:11:52 > 0:11:56He's taking a more high-tech approach to his chicken, sage and onion dish.
0:11:57 > 0:11:59What's this, James?
0:11:59 > 0:12:01That's for my onion pearls.
0:12:01 > 0:12:03Ah, I see, so your pearl is going to be filled with that mixture.
0:12:03 > 0:12:05No, that is my pearl.
0:12:05 > 0:12:08So basically what happens is it's like a think soup.
0:12:08 > 0:12:10- Oh, OK.- Syringe it in.- Yeah.
0:12:10 > 0:12:12And then put droplets into liquid nitrogen.
0:12:12 > 0:12:16- Right.- Let them freeze and then that creates the pearl.
0:12:17 > 0:12:20The effect I believe he's looking for is when one goes in your mouth,
0:12:20 > 0:12:23it's as if you've got this AMAZING onion flavour.
0:12:23 > 0:12:26So if he doesn't have the flavour and you just end up with
0:12:26 > 0:12:28a frozen globule in your mouth,
0:12:28 > 0:12:29he's failed totally.
0:12:32 > 0:12:35Having narrowly missed out on victory twice, James has been
0:12:35 > 0:12:38working hard at his Michelin-starred restaurant near Monmouth.
0:12:38 > 0:12:41Going into this the third time round, I think this challenge is
0:12:41 > 0:12:42bigger than ever this time
0:12:42 > 0:12:46because I've got to be able to prove it that I'm the number one.
0:12:46 > 0:12:51He's been dreaming up exciting flavour combinations
0:12:51 > 0:12:54and unusual textures by brainstorming ideas using mind maps.
0:12:54 > 0:12:56I work very methodically.
0:12:56 > 0:12:59I'm not one for throwing bits and bobs into a pan
0:12:59 > 0:13:00and just hope for the best.
0:13:00 > 0:13:02It's a method he uses with his staff.
0:13:02 > 0:13:05What about a bit of caramelised pear for extra texture?
0:13:05 > 0:13:09'I tend to write everything down, so I'll start off with one main flavour
0:13:09 > 0:13:12'and then try and marry things that go together.'
0:13:12 > 0:13:15It could take weeks' worth of trial and error and a lot of paperwork.
0:13:15 > 0:13:18That's table six clear, one monk, one belly pork...
0:13:18 > 0:13:23Up against his two old adversaries, he's not going to be holding back in the kitchen.
0:13:23 > 0:13:24The challenge is amazing,
0:13:24 > 0:13:28but it's about keeping the other two at bay and beating them.
0:13:29 > 0:13:32For his deconstructed roast chicken starter, James has prepared
0:13:32 > 0:13:36confit chicken wings and a sage panna cotta set with agar agar.
0:13:36 > 0:13:40Underdog Richard's also showing off his cheffy skills
0:13:40 > 0:13:43making crispy pastry tubes for his foie gras parfait.
0:13:43 > 0:13:48But it's another part of his complex dish that's got everyone's attention.
0:13:48 > 0:13:51Richard's making raviolis, bit of a ballsy move
0:13:51 > 0:13:54when you're cooking for Angela Hartnett, the queen of raviolis.
0:13:54 > 0:13:56She makes pasta like nobody else, so...
0:13:56 > 0:13:58Yeah, you know, good luck to Richard on that one.
0:13:58 > 0:14:01- How's it going?- Yeah, good.
0:14:01 > 0:14:02Quite firm, isn't it?
0:14:02 > 0:14:05- Yeah. I like...- What's your recipe?
0:14:05 > 0:14:10- 550 flour. Six yolks, four eggs. - The standard.
0:14:10 > 0:14:15- You know, it's one of those...- I use another recipe but don't feel any pressure, Rich, it's fine!- Do you?
0:14:15 > 0:14:18And you want this wafer thin.
0:14:18 > 0:14:24Yeah, the idea...I want to be able to see the mixture through the ravioli.
0:14:26 > 0:14:29To me, Rich's main risk is whether he cooks that pasta
0:14:29 > 0:14:30and it doesn't split.
0:14:30 > 0:14:34He's only making two and if one splits and I have to eat
0:14:34 > 0:14:37a ravioli that's full of water, that's his dish ruined.
0:14:39 > 0:14:42These day's Richard is the proud head chef
0:14:42 > 0:14:45of a Michelin-starred country house hotel in Wiltshire.
0:14:45 > 0:14:49But he learnt his trade in his home town, Bridgend, in South Wales.
0:14:51 > 0:14:55I was 14, washing dishes at the local hotel and my head of year at school
0:14:55 > 0:14:59placed me on a permanent work experience instead of expelling me
0:14:59 > 0:15:04from school cos I'd been suspended a few times and he gave me that helping hand
0:15:04 > 0:15:09and I think it's guided me and helped me to be where I am today.
0:15:09 > 0:15:13Last time he competed, a lack of practice let him down,
0:15:13 > 0:15:16so this year he's spent hours researching cooking methods
0:15:16 > 0:15:19and hunting out quality produce.
0:15:19 > 0:15:23For my starter, the quail has been reared here and nurtured here
0:15:23 > 0:15:28and I'm hoping to take the perfect ingredient and turn that into something amazing.
0:15:28 > 0:15:32To take his menu to the next level, he's also been experimenting
0:15:32 > 0:15:37with molecular gastronomy techniques and he's been practising hard.
0:15:37 > 0:15:40'I've learnt my mistakes from before.'
0:15:40 > 0:15:43With any luck, the other two chefs will underestimate me this time,
0:15:43 > 0:15:46you know, but I think that could be at their peril.
0:15:49 > 0:15:53Three of Wales' most ambitious chefs are going all-out to create
0:15:53 > 0:15:57ground-breaking starters worthy of an Olympic feast.
0:15:57 > 0:15:59If they're eating one of my dishes I want them
0:15:59 > 0:16:02to be able to look at it and think, "How did he do that?"
0:16:02 > 0:16:05- Just like we do when we watch them. - "How is that possible?"
0:16:05 > 0:16:08Yeah. How do they jump over the high jump or...
0:16:08 > 0:16:12- Run the 100m in nine seconds. - Throw the javelin 100 yards.
0:16:13 > 0:16:17With all three chefs having done battle in the kitchen before,
0:16:17 > 0:16:19it's a grudge match.
0:16:19 > 0:16:22Deciding their fate is the redoubtable Angela Hartnett.
0:16:22 > 0:16:24James is fiercely competitive,
0:16:24 > 0:16:27obviously he will really want to win.
0:16:27 > 0:16:30Steve's got something to...you know, he's got the reputation, if you like.
0:16:30 > 0:16:33He's won before, past performer and a veteran judge.
0:16:33 > 0:16:35And then Rich is probably the underdog.
0:16:35 > 0:16:39Of anyone he's going to want to excel and come from behind to beat both of them.
0:16:39 > 0:16:41So I'm sure, you know, they're very friendly,
0:16:41 > 0:16:45but, scratch that surface, I'm sure there's lots of tension there.
0:16:46 > 0:16:49Former champion Stephen is first to the pass today
0:16:49 > 0:16:51and he's starting to feel the pressure.
0:16:51 > 0:16:54You know, I'm up against time as always.
0:16:54 > 0:16:58I'm a little bit in the poo but it's exciting.
0:16:58 > 0:17:02If I practised it 100 times, it'd be like...so yeah.
0:17:02 > 0:17:05Having fried off his slow-poached pigeon breasts,
0:17:05 > 0:17:07wild boar pancetta and asparagus garnish,
0:17:07 > 0:17:13all that remains is his unpractised, last minute sabayon.
0:17:14 > 0:17:16I can't wait to do this for 100 people.
0:17:16 > 0:17:19- JAMES LAUGHS - Flippin' hell.
0:17:19 > 0:17:23But it's not going to plan.
0:17:24 > 0:17:27It should be thickening - there's three egg yolks in it...
0:17:29 > 0:17:33He might be an experienced contender, but Stephen can't afford to be late to the pass.
0:17:33 > 0:17:37These guys are going to be cooking for Olympian athletes past and present who strive for perfection
0:17:37 > 0:17:39every day of their lives
0:17:39 > 0:17:41so we need to do the same.
0:17:41 > 0:17:42And that includes timing.
0:17:42 > 0:17:46We shouldn't be keeping them waiting and I don't want them keeping me waiting.
0:17:47 > 0:17:50With time against him, Stephen begins to assemble his salad.
0:17:50 > 0:17:54He adds the cubes of deep fried risotto along with
0:17:54 > 0:17:56strips of pigeon and wild boar pancetta.
0:17:56 > 0:17:58- The wild boar, yeah? - Yeah, it's lovely, it is.
0:17:58 > 0:18:01Now running late, the risky sabayon dressing is added
0:18:01 > 0:18:04and Stephen's dish finally hits the pass.
0:18:06 > 0:18:08Do you feel this has captured the Olympic spirit?
0:18:08 > 0:18:12- I think the liver sabayon pushed my boundaries, yeah. - SHE LAUGHS
0:18:12 > 0:18:14Definitely boundaries are being pushed there, for sure.
0:18:14 > 0:18:17OK, so looking forward to eating this. Bon appetit, guys.
0:18:17 > 0:18:19Come on, Steve.
0:18:19 > 0:18:23Stephen's certainly taken a risk by not practising his dish,
0:18:23 > 0:18:28but is his pigeon salad a daring concept which breaks new ground?
0:18:28 > 0:18:31- Shall we open?- Go on then.
0:18:32 > 0:18:35- Yeah.- Quite nice smell. - Quite a hearty dish that it.
0:18:35 > 0:18:36- Yeah.- For a starter.
0:18:40 > 0:18:42Are you happy with the cooking of the pigeon?
0:18:42 > 0:18:45For me? Absolutely perfect.
0:18:45 > 0:18:48Pigeon's cooked beautifully - poached in the water bath
0:18:48 > 0:18:50so you can't really go wrong with it.
0:18:50 > 0:18:52And the famous sabayon? Happy?
0:18:53 > 0:18:57I mean, it's dropped a little bit, maybe cook it a WEE bit more.
0:18:57 > 0:18:59And what's it adding to the dish?
0:18:59 > 0:19:03It's a contrast - you've got a liver sabayon on a piece of liver.
0:19:03 > 0:19:06It's a cheffy thing, you do it cos you can.
0:19:06 > 0:19:09The sabayon doesn't really come through an awful lot.
0:19:09 > 0:19:12After taking all that time and effort and the extra time he took.
0:19:12 > 0:19:19For me it kind of works with the pigeon, maybe with the salad,
0:19:19 > 0:19:20I'm not sure.
0:19:20 > 0:19:23Cooking-wise, pushing the boundaries?
0:19:23 > 0:19:26Well, I've embraced modern techniques with the water bath,
0:19:26 > 0:19:27the sabayon's a bit odd.
0:19:27 > 0:19:32It's not rocket science for sure but it's definitely not run-of-the-mill.
0:19:32 > 0:19:35It's a tasty dish but, for me,
0:19:35 > 0:19:40I don't think it's quite up to the Olympic standard, if you like.
0:19:42 > 0:19:43I think that went OK.
0:19:43 > 0:19:46I think Angela would make a good poker player cos you cannot read
0:19:46 > 0:19:50anything into what she's given...she doesn't give anything away.
0:19:50 > 0:19:52And I respect her opinion so you know, at the end of he day,
0:19:52 > 0:19:54what will be will be.
0:19:54 > 0:19:58Next up is Steven's old adversary James.
0:19:58 > 0:20:01The showpiece of his chicken dish is his onion pearls
0:20:01 > 0:20:07made from soup chilled to 196 degrees using liquid nitrogen.
0:20:07 > 0:20:09Frozen onion snowy pearls, onion things.
0:20:09 > 0:20:11I don't do that, it's not what I do.
0:20:11 > 0:20:15OK, it's pushing boundaries, that's it,
0:20:15 > 0:20:17it's pushing boundaries, but you know, why?
0:20:20 > 0:20:23James quickly preps his Welsh brie truffle toast.
0:20:23 > 0:20:27A ground-breaking way of serving cheese on toast, then?
0:20:27 > 0:20:30- Quite a luxury way of serving cheese on toast.- I'd say.
0:20:30 > 0:20:34Then garnishes his sage cream with shallot skins
0:20:34 > 0:20:36and the slow-cooked confit wings.
0:20:36 > 0:20:38He adds foraged leaves and a slice of truffle,
0:20:38 > 0:20:41then his cheese on toast and onion consomme ready,
0:20:41 > 0:20:45it's time for the final flourish of the onion pearls.
0:20:48 > 0:20:52So do you feel this reflects the ambition of the Olympic theme?
0:20:52 > 0:20:54I would say yes. You know, I'm pushing myself.
0:20:54 > 0:20:58Everything about it is fresh, it's different, but it's not too
0:20:58 > 0:21:01out there that at least they'll be able to understand what the dish is.
0:21:01 > 0:21:04- Right, let's go. Do you want to take that, James.- No problem.
0:21:06 > 0:21:09Has James pulled off his technical wizardry
0:21:09 > 0:21:14and cooked a truly innovative and perfectly executed dish?
0:21:14 > 0:21:17- So pour this over all of it? - Yeah, you can do.
0:21:17 > 0:21:20- So it's like a posh soup, isn't it?- Yep.
0:21:20 > 0:21:25Brought back down to earth with a nice tasty bit of cheese and toast.
0:21:25 > 0:21:28So your onion pearls, are they how you actually wanted them to be?
0:21:28 > 0:21:32Cos obviously some have melted a bit but then some are frozen, is that what you were looking for?
0:21:32 > 0:21:36That's exactly what I'm looking for, to give it a good texture and flavour contrast.
0:21:36 > 0:21:39I think James' rocks have quickly been eroded.
0:21:39 > 0:21:41It almost looks like it's not supposed to happen.
0:21:41 > 0:21:44It all just goes into some sort of cold soup.
0:21:46 > 0:21:47Got enough onion flavour coming out?
0:21:47 > 0:21:51I think it could maybe do with a little bit more, it's just getting the balance right.
0:21:51 > 0:21:54I can taste two things, to be honest with you.
0:21:54 > 0:21:57I can taste truffle and I can taste chicken.
0:21:57 > 0:21:59I can't taste any sage, if I'm honest.
0:21:59 > 0:22:01Yep, it all kind of just washes into the soup.
0:22:01 > 0:22:03Are you happy with the panna cotta, enough sage for you?
0:22:03 > 0:22:08Yeah, I think it's pretty good actually. You get more of a lingering flavour of sage at the end
0:22:08 > 0:22:10which marries really well with the chicken.
0:22:10 > 0:22:11To me, it's style over substance.
0:22:11 > 0:22:12We're producing a dish
0:22:12 > 0:22:15athletes and their families are going to enjoy...
0:22:15 > 0:22:18I honestly don't think they're going to get it.
0:22:19 > 0:22:23First dish down. I'm really pleased, I really enjoyed it.
0:22:23 > 0:22:25I'm getting into the swing of things.
0:22:25 > 0:22:28When it comes to marking, I'd hope that I'd be getting at least
0:22:28 > 0:22:30a minimum of seven, if not an eight.
0:22:31 > 0:22:36Last but not least is Richard whose ambitious dish has seven different elements.
0:22:36 > 0:22:40All eyes are on him as he dresses his bowl with cylinders of salsify
0:22:40 > 0:22:44and cubes of Madeira jelly, then adds baby gem lettuce.
0:22:44 > 0:22:48It's certainly achievable for 100 people, this dish(!)
0:22:50 > 0:22:53Finally, his Jerusalem artichoke veloute goes into jugs,
0:22:53 > 0:22:57his foie gras parfait is piped into pastry tubes
0:22:57 > 0:23:02and Richard's risky quail ravioli is ready for Angela's scrutiny.
0:23:04 > 0:23:07- Awe-inspiring? Olympian?- I think so.
0:23:07 > 0:23:09But I would say that.
0:23:09 > 0:23:11All right, well done, Richard. Let's go.
0:23:13 > 0:23:17Richard' created an elegant dish, showcasing his technical finesse,
0:23:17 > 0:23:20but does it take his craft on to new heights?
0:23:20 > 0:23:21- So we pour this round?- Sure.
0:23:21 > 0:23:26- And this is the Jerusalem artichoke? - Yeah.- OK.
0:23:26 > 0:23:28Visually very interesting.
0:23:28 > 0:23:31Yeah, complicated. Complex dish.
0:23:31 > 0:23:32There's a bit of work involved(!)
0:23:33 > 0:23:37The pasta's really thin, that's what you were looking for.
0:23:37 > 0:23:41Yeah, you can see the actual content of the ravioli.
0:23:41 > 0:23:43The quail's cooked as you'd like it?
0:23:43 > 0:23:47The ravioli, for me, is perfect.
0:23:47 > 0:23:52The quail breast is cooked nice. Maybe...personally, a touch longer.
0:23:52 > 0:23:55So the feuilles de brick, that's what you wanted texture-wise.
0:23:55 > 0:23:58Yeah, I wanted something crispy so we've got crispy,
0:23:58 > 0:24:00we've got crunchy, we've got soft.
0:24:00 > 0:24:03I think the texture dumbs the initial flavour
0:24:03 > 0:24:05cos you don't get the mousse straightaway.
0:24:05 > 0:24:08- No.- It's more pastry first.
0:24:08 > 0:24:11And then, the artichoke - are you happy with that texture?
0:24:11 > 0:24:16Yeah, maybe I might thin it out slightly,
0:24:16 > 0:24:19but then I don't want to turn it into a soup.
0:24:19 > 0:24:22There may be gold in this dish, but I'm not sure
0:24:22 > 0:24:23if it's a gold-medal winner, James.
0:24:23 > 0:24:29The balance is slightly off. Good dish, maybe not a great dish.
0:24:35 > 0:24:36- Well.- How'd you get on?
0:24:36 > 0:24:40Good, I think. It's hard to tell what Angela's thinking, isn't it?
0:24:40 > 0:24:44- She's tough, huh?- You know, she's not giving anything away!
0:24:44 > 0:24:46- She'd make a good poker player. - Yeah, definitely.
0:24:46 > 0:24:48It's daunting cooking for her, I must be honest.
0:24:48 > 0:24:51- Quite rightly. - It's Angela Hartnett MBE.
0:24:51 > 0:24:56You know, it doesn't get any tougher than that, to be honest with you.
0:24:56 > 0:25:00Interesting to see the scores on the boards, so, yeah.
0:25:00 > 0:25:04The wait is over, it's time to discover what Angela really thinks.
0:25:08 > 0:25:11OK, guys, one down, three to go.
0:25:11 > 0:25:13We'll start with you, Stephen.
0:25:13 > 0:25:17Your dish was the Opening Ceremony which was the pigeon breast
0:25:17 > 0:25:19with asparagus, the deep fried risotto.
0:25:19 > 0:25:22I thought it was a tasty, it was well-seasoned
0:25:22 > 0:25:25and the flavours did work together.
0:25:25 > 0:25:28Even the liver sabayon which I had my doubts about,
0:25:28 > 0:25:29I thought I worked well.
0:25:29 > 0:25:33Don't necessarily think you needed it in lots of ways.
0:25:33 > 0:25:34Overall a good dish.
0:25:34 > 0:25:36But I don't think it pushed the boundaries enough.
0:25:36 > 0:25:38You've got better skills
0:25:38 > 0:25:41and I think you need to show that in the next three dishes.
0:25:43 > 0:25:46So, James, you did the sage cream, onion,
0:25:46 > 0:25:49chicken and cheese with truffle toast.
0:25:49 > 0:25:51My reservations were about the sage cream panna cotta,
0:25:51 > 0:25:53would it have enough flavour?
0:25:53 > 0:25:58But it did, it came through at the end. And I thought your consomme was delicious.
0:25:58 > 0:26:01The thing that let you down, though, were your onion pearls.
0:26:01 > 0:26:03I thought I was going to have this big burst
0:26:03 > 0:26:06of huge flavour in my mouth.
0:26:06 > 0:26:08Instead, it was just like a melting cream.
0:26:08 > 0:26:13Finally, Richard, you did the ravioli of quail, parfait of foie gras,
0:26:13 > 0:26:14Madeira jelly.
0:26:14 > 0:26:16Your presentation was stunning,
0:26:16 > 0:26:20really pretty, without making you sound like a girl.
0:26:20 > 0:26:23Your ravioli was lovely, lovely thin pasta.
0:26:23 > 0:26:26For me, the negatives - the veloute.
0:26:26 > 0:26:29Was it really a veloute or a thick puree?
0:26:29 > 0:26:32I think your overall dish, you needed a lift of flavour.
0:26:32 > 0:26:35You need something to lift the whole thing up
0:26:35 > 0:26:37and really bring that wow factor.
0:26:37 > 0:26:42So, guys, the scores for your first round...
0:26:49 > 0:26:51..Stephen, for your Opening Ceremony...
0:26:54 > 0:26:56..I'm going to give you six out of 10.
0:26:58 > 0:27:03James, for your sage, onion, chicken and cheese with truffle toast...
0:27:05 > 0:27:07..I'm going to give you six out of ten.
0:27:09 > 0:27:16And Richard, for your quail ravioli, foie gras parfait, Madeira jelly,
0:27:18 > 0:27:22I'm also going to give you six out of ten.
0:27:23 > 0:27:29So, guys, all of you, up it. We want Wales in there.
0:27:29 > 0:27:33- Well done.- Well done.
0:27:33 > 0:27:35Kick up the arse from Angela.
0:27:37 > 0:27:41So, after the starter, it's a dead heat with all three chefs
0:27:41 > 0:27:44having bagged a distinctly average six.
0:27:44 > 0:27:47A little bit disappointing with the scores today. Better than last time.
0:27:47 > 0:27:49At least I'm not last.
0:27:49 > 0:27:53We're all on an even peg and there's still all to play for.
0:27:53 > 0:27:56It's almost like the 100m sprint.
0:27:56 > 0:27:58We've had a false start so we're all back again.
0:27:58 > 0:28:01We've got to start again because it's even Stevens.
0:28:01 > 0:28:03We're still on the blocks, to be honest.
0:28:03 > 0:28:06I thought it was it going to be close.
0:28:06 > 0:28:08I didn't think we'd all be on six.
0:28:08 > 0:28:11It's good. It enhances the competition, I think.
0:28:13 > 0:28:17Tomorrow, it's fish - the course which took Stephen to the banquet.
0:28:17 > 0:28:19I'd quite like to relive the experience, to be honest with you.
0:28:19 > 0:28:21Try to stop you getting there next time.
0:28:21 > 0:28:23To break the deadlock,
0:28:23 > 0:28:26his Michelin-starred rivals will be stretching their skills to the limit.
0:28:26 > 0:28:29We are cooks. We're not scientists. I believe I'm a marked man.
0:28:29 > 0:28:32They're gunning for me. Young guns want to get the old boy out.
0:28:49 > 0:28:53Subtitles by Red Bee Media Ltd