Wales Fish Great British Menu

Three of Wales's cooking elite are crossing swords

to see their dishes served at a glittering Olympic feast.

In yesterday's starter, returning champion

Stephen Terry paid the price for a lack of preparation.

So how come you're being last-minute and practising it now?

It should be thickening, there's three egg yolks in it.

I can't wait to do this for 100 people. Flippin' hell!

But his Michelin-starred rivals James Sommerin and Richard Davies

also failed to dazzle, leaving all three chefs

level pegging on day two.

All of you, up it. We want Wales in there.

Tonight, it's the fish course,

and with a one-time banquet winner in the kitchen...

I'd quite like to relive the experience, to be honest.

We'll try and stop you getting there.

..it's a battle between the young bloods...

I've done caviar before.

There's pitfalls in it. It's got to be right.

..and the old school.

We are cooks and not scientists. I do believe I'm a marked man.

They are gunning for me, for sure.

The young guns want to, you know, get the old boy out.

Inspired by the jawdropping exploits of record-breaking athletes,

Britain's best chefs are creating breathtaking dishes of Olympian ambition.

You came to push your limits. That is what you are going to do.

But the Welsh contenders are yet to convince veteran judge

Angela Hartnett they have what it takes to reach the Olympic feast.

They've got to represent Wales, they've got to represent themselves

and they've got to represent the Olympics, and at the moment,

they're playing too safe and they need to push themselves more.

With all three chefs even on six,

they can't afford to rest on their laurels.

Gentlemen, here we are. Still on the starting line.

-Bit of a rap across the knuckles yesterday.

-Yeah. It was.

Shot across the bow. Wake up, boys, pull your socks up.

She wants a bit more and this is probably my simplest dish.

-Snap!

-Is it what she's looking for?

-Soon find out, won't we?

First up is seasoned competitor Stephen Terry

whose fish course took him all the way to the banquet in 2008,

but after a tough start yesterday, he can't take anything for granted.

You can talk about it all day before you get here, but once you're here,

you're in the pot, and it is a pretty hot place to be.

Game on! Cheers.

-Hi, Steve. How are you doing?

-Morning.

-Are you well? Are you well?

-Very well, thank you.

-So what's the name of your dish?

-Fish and shellfish medley.

-The way it's presented is in the form of Olympic rings.

-Right.

So each element is encompassed by an Olympic ring that's made from

something that relates to that colour of the ring.

So go through each colour, then. What's the first colour?

-I'm trying to think.

-Red. Tomato. So it is a tomato jelly.

-Right, OK.

And that encompasses crab.

-What's the next one?

-The lobster is going to be surrounded by caviar.

-Nice.

-And with a poached oyster.

-And that colour is which colour?

-Black.

-Black, OK.

-Then we have mackerel.

-Lovely.

-I'm doing a fresh mackerel tartare.

-That's encompassed by a cucumber jelly.

-Yeah.

So there's the green ring.

And then we have a yellow ring, which is a baked lemon jelly,

-and that's encompassing cold and hot smoked salmon.

-This one?

The purple potatoes is as close as I'm going to get to blue, and that goes around each scallop.

-So lots going on.

-Yeah.

The theme is Olympian, but technically, why do you feel you're pushing boundaries?

-You can go to a fine-dining restaurant and have a fine-dining dish any day of the week.

-Yeah.

So what about this dish is making it specific to the competitors of the Olympics?

Quite clearly, the name of the dish, the medley,

and the way it's laid out with Olympic rings,

-it's clearly an Olympic theme there.

-I'm looking forward to eating it.

His five-part fish dish is a quirky take on the brief

and Stephen's pushing himself on presentation,

but will it be enough to impress Angela?

Stephen can't rely that he's using just the theme of Olympic rings

to make this a groundbreaking dish.

It's got to taste amazing, it's got to be Olympian

and it's got to be technically out there.

At the moment, it seems like five tapas

or canape dishes put on a plate.

Next up is competitive returning contender James Sommerin,

whose starter scored high for ambition,

but lost marks for execution.

Coming into this today, I'm going to push myself to the limit,

make sure everything is spot-on, so I can leave the other two behind.

-Hi, James. Are you OK?

-Yeah, good. And yourself?

-Very good, thank you.

What's the name of your dish?

Lobster with iberico ham, spiced butter and aubergine caviar.

What's amazing about this dish? What's Olympian about it?

Hopefully, the cooking of the lobster.

So how are you going to do that?

I'm going to boil them, and then we're going to reheat them through the spiced butter.

Hopefully, the sweetness will be there and the texture spot-on.

-I want the lobster to shine.

-How come with the pata negra ham?

I was looking for a slight meaty flavouring to it.

I'm also using a touch of chicken stock in the butter to emulsify it.

I'm hoping it's going to be enough to knock your socks off.

-You've got lots of vegetables here. What are you doing with the aubergine?

-Aubergine caviar.

It's just baked and then stewed, I suppose.

-And then spices or herbs through it?

-Yeah. There's cumin, thyme and garlic and orange.

-OK.

-A little bit of orange to help lift and give a bit of lightness to the dish, really.

-Good luck.

-Cheers.

So James has ditched the molecular gastronomy

in favour of a twist on classic boiled lobster.

But is he pushing any boundaries?

James is keeping this dish very simple.

He's really got to sell those flavours because that's the dish.

There's no innovation there, there's nothing really technical about it,

so if that dish doesn't live up to the flavours as it should,

he really has not done his job.

Last but not least, it's underdog Richard Davies.

He's desperate to prove himself, having gone out early last time he competed.

Bit disappointed in yesterday's result.

I wanted to be up and running on the first day,

going into day two in the lead.

But that's not the case and, you know, time to crack on.

Hi, Richard. What have we got here?

I'm doing a compression of tomato with lobster and scallops

and I'm making a little tomato caviar.

What does it mean, a compression of tomato?

Basically, I'm just going to lay those in a terrine

and press it, so we are getting that compression.

-There's no setting agent in there.

-No agar or gelatine?

-No, nothing.

-Just the pure tomato.

-And what are you doing with the lobster and the scallops?

The lobster, we're poaching that. That's going to be cold.

The scallop is going to be hot. They will be pan-fried.

What are you using the calcium chloride for?

We're going to make a juice with the cherry vines and then

using the two different chemicals, I'm going to make a tomato caviar.

-So as if it was caviar, but with tomatoes?

-Yeah.

It's kind of got a jelly-like outside,

but the theory is that the inside is still liquid.

-Oh, wow. That's quite technical, then.

-Yeah.

So the rest of it is quite simple and then I've introduced

the technical side, but it's not there to make up the numbers,

-it's to get that, you know, burst of tomato.

-Good. Looking forward to it.

So Richard's also gone for luxurious lobster,

but while his ingredients might seem simple,

his dish is potentially fraught with danger.

Flavour-wise, would I put lobster with tomato? Probably not.

Scallops and tomatoes work, but I'm not sure about the lobster.

He's making this tomato caviar.

I think you've got to have huge flavour to pull that off.

The contest for the fish dish is under way.

And with a former fish course winner in their midst,

Richard and James have a fight on their hands.

Stephen, you've always been renowned for your fish being one of your strongest dishes.

I'm very comfortable with fish. Obviously, having success before,

that's a nice little thing to remember,

but I'd quite like to relive the experience, to be honest.

I think we all would!

We'll definitely try and stop you getting there this time!

Stephen's raising the stakes with an ambitious seafood medley,

featuring nine different types of fish and shellfish

served in five Olympic rings.

It's going to be interesting to taste all five elements,

but the thing we're looking for is to see if they all work together.

It's one dish, not five dishes in one.

He's certainly pushing himself and he says this is

probably his winning ticket. The jury's out for me.

It seems very complicated.

Stephen's archrival James has swapped his usual cheffy techniques

for a seemingly straightforward boiled lobster.

I don't think James is revealing all the elements to his dish.

He says it's quite simple,

but I think he's keeping his cards close to his chest

and might have one or two hidden elements up his sleeve,

so I'm not going to trust him at the minute.

James is serving his lobster with several vegetables.

Angela wants to see how he's lifting the dish to Olympian heights.

OK, James. What's this business, here?

It's broccoli and it's been rolled in a bit of rice flour.

-And why are you doing that?

-Because I'm going to deep-fry it.

It's different textures of broccoli. So we're using the stem.

The florets, I'm going to pan-fry, and we've got broccoli tops as well.

-Why the broccoli?

-It works really well with the dish.

Nice bit of vegetable texture. Lovely colour.

I like broccoli, I think it's underused, really.

He's got these three different types of broccoli three ways.

He obviously loves it as a vegetable.

It's not a vegetable dish, it's a fish course.

They've got to make sure all those other side elements don't overpower the main ingredient.

Across the kitchen, Richard is preparing

the tomato juice for an innovative caviar to go with the lobster.

-Your caviar. That sounds very interesting.

-Yeah.

It's not something I've done before the competition.

I've done caviar before. It is, there is certainly pitfalls in it. It's got to be right.

It's like using all these powders.

You actually dumb the flavour of the ingredient

and you've got to make sure you can really bring it alive.

We are cooks and not scientists and it's a new, modern way of cooking

that you have to understand completely to start using the product.

Hence, I don't!

The caviar's not the only technical challenge Richard has set himself.

He's also trying to make a tricky tomato compression against the clock.

That is a concern because it does require 24 hours,

but I'm trying to do that within a shorter time period,

so fingers crossed it will be all right.

-How are you getting on there, Richard?

-Good.

-What are you up to?

-My terrine is pressing.

-You have to press it how long for, minimum?

-24 hours.

-Right, OK.

-Or two hours.

So you don't know how it has turned out yet? Not yet. OK.

So Richard, out of all three, is really pushing the boundaries

and pushing himself in this competition.

Particularly for the tomato terrine as he's not setting it with anything, so he won't know

until he cuts into it if that has worked, and that's a real risk for me.

To learn what it really means to have Olympian ambition,

Richard travelled to Bath, where Welsh hurdler Dai Greene

is training hard for London 2012.

-Hello, Dai.

-Hey, are you all right?

-Pleasure to meet you.

-You too, you too.

-How are you?

-Not too bad.

Come with me and I'll show you some hurdling.

As the proud holder of gold medals from the European Championships,

Commonwealth Games and World Championships,

Dai is perfectly placed to give Richard some winning tips.

I've been in this competition before. I didn't do well.

I wasn't prepared for it. How would you prepare yourself?

We have a philosophy - train hard, win easy.

You put everything into training and preparation

and then when it comes to racing,

the racing part is usually a bit easier.

Would you say the pressure is on for 2012?

I guess it's quite similar to you.

You're obviously putting a lot of expectation on your shoulders.

You're ahead of this competition and you want to do yourself justice and give your best performance.

To show Richard how practice can reap rewards,

Dai is giving him a hurdling masterclass.

Not too bad at all. This is what we are going to start on.

These don't go any lower, these ones.

Dai usually jumps three-foot hurdles,

but he's starting Richard off at two foot three.

-As simple as that!

-And then you just come up, yes.

Arms. Good.

Having taken the baby hurdles in his stride,

now it's time to go to three foot.

All three of them. No hits or bumps, OK?

-Er...

-It's OK.

Nice.

Ha-ha! Good.

This is just like being in the kitchen now. It's now or never.

This is the time to get the gold medal. You get one more shot.

You've got to make it happen.

Good!

'I think he'll have surprised himself at how well he has done today.'

He succeeded at the end because he practised

and if he takes that attitude into the kitchen

and prepares really well, I think he might exceed his own expectations.

He is the world 400-metre hurdle champion.

He's done that by putting in the hard work

and effort off the track and, you know, that's exactly what I need to do

with the competition to make sure that I get a dish

on the final banquet and win my own gold medal.

Back in the competition, Richard's experience has spurred him on

in his bid to reach the Olympic feast.

Spending time with Dai, I would love to be there to do him proud.

I think what they all do is just remarkable,

devoting their whole lives to their trade.

We are doing this for people who challenge themselves every day, and it's a commitment, isn't it?

-There's a lot of sacrifice involved to achieve greatness.

-Yeah.

At the moment, all three chefs are neck and neck, and this time,

they're all using the same ingredient.

It's quite interesting that we all seem to be doing lobster.

It will be interesting to see who comes out with the best version.

Obviously, I'm going to say that's mine, but we will wait and see.

For experienced contender Stephen, lobster is just one

ingredient in his complex cold platter, which also features crab,

ceviche scallops, poached oysters and a mackerel tartare.

It's ambitious in its scale, but does it hit the brief?

I don't do what these guys do in their restaurants,

so there's no smoke and mirrors and flashes and this and that.

It is presented in a way that is clearly Olympic.

-Have you got a lot of work to do?

-Yeah, there is a lot to do.

Obviously, I like a challenge.

James' food is fantastic. But it is a piece of fine-dining cooking

and I could go into his restaurant and have that,

so what makes it special in putting it in front of someone at an Olympic feast?

On the surface, Stephen's old foe James' dish is much simpler,

but Angela's concerned about the number of flavours he is adding to his lobster.

-So this is your aubergine caviar, yeah?

-Yeah.

You can smell that orange in there.

What else have you put in to make it green?

Because normally, when you make it, it's quite grey.

-There's parsley in there.

-Just parsley?

-Parsley.

-Tomato?

Yeah, tomato, some garlic and a bit of ground cumin,

and that's pretty much it.

James has obviously got a lot going on when he's got

the spiced aubergine caviar, spiced butter, deep-fried broccoli.

He has to make sure the lobster shines through and all those

other ingredients enhance the dish rather than overpower it.

James' dish relies on the lobster being perfectly cooked

at the very last minute, and with plating up approaching,

he has still got lots to do.

-Four minutes.

-He puts his lobster on to boil and preps his vegetables...

That's ready, that's ready, that's hot.

..then spoons the orange-flavoured aubergine caviar

onto the pata negra ham, adding broccoli florets and stalks

and the deep-fried broccoli tops.

Come on!

Working quickly, he shells his lobster

and warms it through in the spiced butter.

Finally, James' nerve-wracking fish course is ready to taste.

Has it broken all your culinary boundaries, do you think?

It has broken me, I tell you! That was pushing me.

-I was against the clock. It was brilliant.

-Happy with that?

-Taste it and see.

-Yeah. Looking forward to it. Let's go.

James has taken a risk with his last-minute cooking,

but does his lobster deliver awe-inspiring gastronomy?

OK, James. Let's eat. The lobster butter and all the spices,

does that work with the lobster for you?

The lobster's quite meaty, it has a full-on flavour and you don't lose the sweetness.

-Let's try some of the lobster.

-Yeah. Spiced butter.

-It is very lobstery.

-Yeah.

-I'm not getting a huge amount of spices, to be honest with you.

-It's quite a delicate spice.

-I thought it was going to deliver

-a bit more flavour.

-So, aubergine caviar, good for you?

-Texture-wise, flavour-wise?

-Yeah, definitely.

-Is there parsley through there?

-A little bit, yeah.

-And orange.

Quite sweet.

-Very orangey, isn't it?

-Yeah.

It's one of those things - the longer it stands, the more it infuses.

Intensifies. And the broccoli works well with it?

I just wanted something clean, and broccoli kind of brings that to it.

You get that green broccoli-like refreshing flavour.

The broccoli is maybe a little bit missed.

I don't really think the broccoli adds much to the dish, to be honest.

Is this an Olympian dish? Is this groundbreaking?

-Is this really selling James as a chef?

-It's different.

It's got such an array of flavours going on in there.

I know myself, I'd be really happy if I could sit down and eat that.

It is a great piece of cooking, but is it stretching the boundaries?

-Probably not.

-Does it meet the brief? It's not for us to decide.

So, I'm really pleased. Really good dish.

I think I surprised the boys in the kitchen.

Hopefully, it makes them a little bit nervous now.

Fingers crossed, they might be doubting what they've done

and I might be in pole position.

Next to serve is Richard,

who is embarking on the riskiest part of his dish.

He's using a dispenser and chemicals to create tiny spheres

of tomato juice, and Angela is going in for a closer look.

I saw one guy do it with this pipette, individually.

-This is much smarter, isn't it?

-Yeah.

-You could do thousands at the same time.

-It's a little bit easier.

Richard's cutting-edge techniques have caught his rival's attention.

It does look like caviar.

-It looks like the salmon caviar.

-Yeah, yeah, yeah. It's true.

Relieved to see his risky tomato terrine has set,

he adds baby fennel and cold poached lobster to the plate.

Scallops are going in now, one minute.

He spoons his tomato caviar into quirky tins.

Then finally, the hot scallops hit the plate.

-Happy?

-Yeah.

-Reflecting the ambitions of an Olympian athlete?

I hope so.

-Right. Tin each.

-Let's go.

-Let's go.

Richard's used technical trickery

to try and break new culinary ground, but has he pulled it off?

-So you've got the caviar, the tomato caviar.

-Yeah.

And it's giving that punch for you?

-It's got that burst of flavour at the end?

-Yeah.

I don't want it to make up the numbers, I think it has got enough flavour on its own.

I want to taste it!

Got to taste that.

Caviar.

Do you know what that feels like to me?

Tapioca.

No, spaghetti hoops, when you eat spaghetti in tomato sauce.

And it works with the dish, or could it stand alone without the caviar?

Oof! SHE LAUGHS

First time I've silenced a chef!

I think the caviar does add another dimension, and obviously,

you know, brings that drama, that theatre to the Olympic banquet.

Something skilful that they necessarily wouldn't have seen before.

I want to taste this compressed tomato.

It seems a shame for all the effort that's gone into it

to put it at the bottom so you can't see it.

-It's tomatoey, but it lacks a bit of vibrance.

-So, the terrine.

-Are you happy with the texture and how it has turned out?

-Yeah, I am.

I would generally like to leave it for 24 hours,

but it seems to have firmed up.

It didn't fall apart when I cut into it.

You spent a lot of time on the tomato terrine, doing the tomato caviar.

Do you think it's overshadowing the lobster and scallops?

I think it is quite a good balance.

-It is all about, you know...

-It's a fish course.

-Yeah, exactly.

The scallops.

Really nicely cooked.

You wouldn't expect anything less though, would you?

I personally find the lobster a bit dry.

I think everyone's got their own take on how far to cook it.

Yours was certainly cooked a bit less than that.

I mean, compared to Steve, who has got thousands of ingredients,

you have used relatively few here.

Do you think it's reached the heights we're looking for?

I believe in this dish. I think it's light, delicate. Great flavours.

-I just find there's something, for me, that's...

-Lacking.

It needs something

-to tie it all together.

-Is it an Olympic dish?

-Is it an Olympic dish?

-I'm not sure about that.

Well, you know, nothing more I can do now.

Angela doesn't give much away.

Asked lots of questions, so I'm not sure

if that's a good thing or a bad thing.

Last up is old hand Stephen.

Having been late with his starter,

Angela wants to check he is properly prepared this time.

-Have you plated this before?

-What do you think?

So you've never plated it before, so you're not quite sure how it will turn out?

No, I haven't and no, I don't,

but there's not a lot difficult about filling rings.

But Stephen's Olympic presentation involves lots of fiddly work.

-Do you want a normal...?

-A plate, just a plate.

-Just something to put...

-And the pressure is getting to him.

Can I do the other one?

Yeah, if you want, yeah.

Shall I take these up?

It's time-consuming, isn't it?

Even with Richard's help, it's an uphill struggle.

You are a couple of minutes behind, Steve. How much longer?

I'm going to be about... I'm going to be about three minutes.

Stephen quickly fills his lemon jelly with salmon

and spoons his smoked and fresh mackerel into the cucumber ring.

The white crab with coriander goes with the tomato jelly,

then he adds the fourth ring of caviar and lobster.

Finally, he makes a circle of purple potato and tops it with his ceviche of scallops

and, not a moment too soon, makes it to the pass.

-It's certainly Olympian, isn't it?

-Hmm...

Yeah, clearly, there's the colours of the rings.

-What do you think, James?

-Yeah, a simple dish.

-Quirky, no?

-Quirky.

-It definitely captures the Olympic spirit.

-Let's go and taste one.

Stephen's pushed himself to deliver an Olympic-themed dish,

but is it groundbreaking gastronomy or simply a gimmick?

I'm going to start with the salmon one.

Consistency of the jelly, taste and acidity,

that's what you were looking for, and the amount...

I can't get the jelly any thinner, to be honest.

I don't want to make it any sweeter.

You haven't got to eat the whole jelly,

-the jelly is there for the effect of the ring.

-Yeah.

It's quite strong, the lemon jelly.

A bit too... Just a bit tart.

-Definitely on the acidic side, isn't it?

-On the lemon.

This is the mackerel, which is a mackerel tartare.

I felt I put quite a bit of horseradish in there.

But in fairness... I mean, I can taste it, but...

I expected the smoked mackerel to be one of the most prominent

flavours on the dish and it kind of feels a little bit lost.

Yeah, it is quite light. And the cucumber could be a bit stronger.

So this is the scallop, the blue one. Anything you would change about that?

In hindsight, putting the potato in the bottom and then scooping

a bit out in the middle, so there's a little bit less potato there.

The scallop tartare is very nice.

It's got a good bit of acidity in it.

A bit of chilli that he's got in there. It's light, lovely.

Far too much potato. It doesn't do the scallop any justice.

Anything you would change about the caviar one, the lobster?

I think they are all luxury items that marry well together

and it finishes the dish off nicely.

Obviously, it provides me with the black ring I'm looking for for the Olympic rings.

-This is tomato jelly.

-Yes. That is quite a good jelly. Texture is nice.

It is not over-set. The question is, does it all work together?

It's like five little tastings, isn't it?

Almost five mini dishes on one plate.

You've put loads of work into it, you can see that.

Where are you pushing the boundaries, gastronomically?

I don't do rocket science.

I'm doing something that's tailor-made for these people,

instead of a fine-dining dish

that they could find in a lot of top-end restaurants.

-Hello, hello, Mr Terry.

-All right?

-How are you?

-Yeah, good.

-I've got to be honest with you, it won't be evens today.

-No.

I think there's going to be one person with their nose in front.

-We'll see soon enough, won't we?

-Yeah.

-I'm dreading it again today.

-OK, guys.

-It's time to hear Angela's verdict.

It's currently a dead heat. Will someone push ahead today?

James, you did lobster with iberico ham, spiced butter and broccoli.

You took a risk with your lobster, you know, last-minute.

I thought it came out really nicely.

I thought it tasted lovely, I thought the texture was there.

Spiced butter was nice.

I thought the aubergine caviar was a lovely touch with the orange.

Maybe too much. You know, it sort of overpowered a bit, slightly.

With the deep-fried broccoli, did it need it on the dish?

I don't think so.

Did taste good, but where was the innovation?

We are looking about technical brilliance. Did it have any of that?

Richard. Your compression of vine tomato,

hand-dived scallop, poached lobster and fennel.

The lobster, again, cooked really well. The tomato caviar tasted nice.

Technically, you were pushing stuff in that respect.

Compressed tomatoes, liked the idea with the tomato terrine,

but I think you could have added more flavour to it,

maybe a few more herbs. Put a bit of basil through there.

Season it with a bit of rock salt on top, a bit more olive oil.

I think all the elements individually worked,

but you needed one thing to bring it all together as a whole.

Stephen, you had your fish and shellfish medley.

I thought your tomato jelly was delicious, your cucumber jelly

really nice and, for me, the tastiest was the caviar and lobster.

I thought, delicious.

You can't go wrong with caviar and lobster, it is lovely together.

The lemon jelly was slightly too strong in flavour

and although you had the presentation and it looked wow

and the Olympics, I thought if you took each individual one,

-they all needed something to bring it together with this wow factor.

-Yep.

So, James, for your lobster and iberico ham, spiced butter and broccoli...

..I'm going to give you...

seven out of ten.

Richard, for your compression of vine tomato, poached lobster

and fennel,

I'm going to give you...

..six out of ten.

And, Stephen, for your fish and shellfish medley...

..I'm going to give you a six out of ten.

So well done, boys. Two days have gone, two more to go.

It's all about the main course tomorrow. Thank you.

-Cheers. Well done, chaps.

-Well done.

-Still all to play for.

-Yeah.

-Only one point in it.

So James has managed to edge out in front with 13 points,

leaving Stephen and Richard still neck and neck on 12.

I'm absolutely over the moon. I'm really chuffed.

A bit too close for my liking,

but bye-bye, boys, it's time to run away with it now.

I'm not disappointed with six. To be with Richard with six and James with seven, I'm happy.

It keeps the competition nice and tight.

James is out of the blocks quicker than Richard and I, but we're hot on his heels.

Angela has been very tough to crack this week.

Certainly not been throwing the points away,

so it's still all to play for and I'm still in it.

Tomorrow, it's the main course, and with his rivals

breathing down his neck, leader James is taking a massive gamble.

-We're using liquorice.

-That's slightly unusual.

-Do you think Angela likes liquorice?

-I don't know.

Can I 'fess up, I don't like liquorice.

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