0:00:02 > 0:00:05The Welsh fight for the Olympic feast has been fierce.
0:00:05 > 0:00:07Definitely try and stop you getting there this time.
0:00:07 > 0:00:08- Maybe, yeah.- Ha-ha-ha!
0:00:08 > 0:00:11Nearly everybody's had lemon meringue pie.
0:00:11 > 0:00:14Not MY lemon meringue pie and not MY strawberry trifle, all right?
0:00:14 > 0:00:17Yesterday's nail-biting finish
0:00:17 > 0:00:20saw Richard Davies lose out by a whisker.
0:00:20 > 0:00:21Richard, huge commiserations.
0:00:21 > 0:00:23Leaving two old foes to face the judges.
0:00:23 > 0:00:25If I've got anything to do with it, you won't be coming back.
0:00:25 > 0:00:28If you've got anything to do with it, I won't be coming back.
0:00:28 > 0:00:33With former champion Stephen Terry striving for four complex dishes...
0:00:33 > 0:00:34Finding this one a bit of a push, Stephen?
0:00:34 > 0:00:37This is my Achilles heel when it comes to timing.
0:00:37 > 0:00:39..and Michelin starred James Sommerin
0:00:39 > 0:00:40stretching his skill to the limit...
0:00:40 > 0:00:44James, it's just fallen. Can you lay it down?
0:00:44 > 0:00:45What a pain in the backside.
0:00:45 > 0:00:48..things promise to get heated in the chamber.
0:00:48 > 0:00:50I don't think this dish breaks any new ground at all.
0:00:50 > 0:00:52This is delicious.
0:00:52 > 0:00:54But it's not to the brief, Prue!
0:00:54 > 0:00:57We're both competitive. I'm hugely competitive.
0:00:57 > 0:01:01I'm confident in my dishes, and I'm going to make sure he knows that.
0:01:13 > 0:01:17This regional final is a rematch between two old adversaries.
0:01:17 > 0:01:19Last time they went head-to-head,
0:01:19 > 0:01:22Michelin starred James Sommerin's modern cheffy style won out,
0:01:22 > 0:01:25and he's determined to repeat the trick today.
0:01:25 > 0:01:27The end goal in sight is for me to come first
0:01:27 > 0:01:31and Stephen to go home, so I've just got to keep that in my mind.
0:01:31 > 0:01:34I'm just going to push myself to the nth degree today.
0:01:34 > 0:01:37Unlike James, Stephen Terry has a past banquet win under his belt,
0:01:37 > 0:01:41but he's had mixed success this week for his quirky take on the brief.
0:01:41 > 0:01:43Today's all about winning.
0:01:43 > 0:01:45I want that opportunity to be in the final event.
0:01:45 > 0:01:48This is like the semi-final, it's a big day. Big day.
0:01:48 > 0:01:50Well, there's a story.
0:01:50 > 0:01:52- Photo finish, eh? - That is a photo finish.
0:01:52 > 0:01:54It couldn't have been any closer.
0:01:54 > 0:01:57- Bit of deja vu.- It is. Here we are again.- Yeah.
0:01:57 > 0:01:58We know what we've got to do.
0:01:58 > 0:02:02Yeah, head down, push on and then you can go home.
0:02:02 > 0:02:05We shall see, chief. We shall see.
0:02:07 > 0:02:10The chefs have been challenged to create virtuoso dishes
0:02:10 > 0:02:14that reflect the talent and ambition of Olympian athletes.
0:02:16 > 0:02:18Sitting in judgment on their efforts
0:02:18 > 0:02:21are three of the food world's most demanding palettes.
0:02:21 > 0:02:24Prue Leith, Oliver Peyton and Matthew Fort.
0:02:24 > 0:02:27These are two very, very competitive men.
0:02:27 > 0:02:30James, we know, is always gunning for it.
0:02:30 > 0:02:32Stephen, I think, disguises that sort of steely will.
0:02:32 > 0:02:35D'you know, in this competition, you have to express yourself.
0:02:35 > 0:02:37You have to create something different
0:02:37 > 0:02:39in order to fulfil the brief, and that means taking a risk.
0:02:39 > 0:02:43The other thing that Olympians need to do is train.
0:02:43 > 0:02:45The guys who've really thought about their dishes,
0:02:45 > 0:02:49who've really practised them and have honed them do better.
0:02:49 > 0:02:52This is the Olympic Games of cooking. This is what it's about.
0:02:58 > 0:03:00As seasoned competitors,
0:03:00 > 0:03:02both chefs are all too aware of what lies ahead.
0:03:02 > 0:03:05We all know, there's nothing worse
0:03:05 > 0:03:08than standing in that chamber at the end. The Chamber of Doom.
0:03:08 > 0:03:13With so much history between them, the stakes are sky high.
0:03:13 > 0:03:15How do you feel about competing against me again?
0:03:15 > 0:03:19- Quite nervous.- Having done it before?- You're like Wile E Coyote.
0:03:19 > 0:03:21You don't know how you're going to play it.
0:03:21 > 0:03:23I focus on my strengths,
0:03:23 > 0:03:25and my strengths are not doing rocket science.
0:03:28 > 0:03:29Stephen's first to face the music
0:03:29 > 0:03:35with his Opening Ceremony, a warm pigeon salad with wild boar lardons,
0:03:35 > 0:03:37risotto cubes and caramelised hazelnuts,
0:03:37 > 0:03:40which won a disappointing six earlier in the week.
0:03:40 > 0:03:43Angela's comments with your starter,
0:03:43 > 0:03:46she just didn't think it was overly groundbreaking.
0:03:46 > 0:03:48Changed it in any way, or...?
0:03:48 > 0:03:50The only thing I've done, I've added a little bit of truffle oil
0:03:50 > 0:03:53to the risotto, so it's got a little bit more depth of flavour.
0:03:53 > 0:03:56It is what it is at the end of the day.
0:03:57 > 0:04:00Despite the simplicity of his dish,
0:04:00 > 0:04:02Stephen struggled with timing in the heats,
0:04:02 > 0:04:05when his unpractised chicken liver sabayon didn't thicken.
0:04:05 > 0:04:09Had a few issues in the week but I've written myself a note today.
0:04:09 > 0:04:14- Be on time.- Have you?- Not too worried about that, to be honest.
0:04:16 > 0:04:19I'm not going to be late for the judges.
0:04:19 > 0:04:21The last thing I want to do is start upsetting them,
0:04:21 > 0:04:23so the last thing I want to do is be late.
0:04:26 > 0:04:29This time, the sabayon is playing ball,
0:04:29 > 0:04:31but is a salad of pigeon breasts
0:04:31 > 0:04:34with wild boar bacon, asparagus and hazelnuts
0:04:34 > 0:04:36a dish fit for Olympians?
0:04:37 > 0:04:40It is what it is, it's probably my weakest dish.
0:04:40 > 0:04:42Can imagine a worst-case scenario in the judges' chamber,
0:04:42 > 0:04:45but to be honest, I've got my strongest dishes to follow,
0:04:45 > 0:04:46so I'm not too worried.
0:04:46 > 0:04:48They're not picking dishes, they're picking menus.
0:04:55 > 0:04:58- Well, I hope there's something really exciting in there.- Me, too.
0:04:58 > 0:05:00What have we got here, do you think?
0:05:00 > 0:05:04Well, the first thing I ate was a caramelised hazelnut,
0:05:04 > 0:05:06and very delicious it was.
0:05:06 > 0:05:08The quality of the pigeon's great, I love the dandelion.
0:05:08 > 0:05:12It's a beautiful bit of cooking, but I don't think it's Olympian.
0:05:12 > 0:05:13It's a very well balanced dish.
0:05:13 > 0:05:18It's got a crunch, it's got unctuousness, it's got freshness.
0:05:18 > 0:05:22Fundamental basis of this dish is extremely conservative salad,
0:05:22 > 0:05:23on which the chef has said,
0:05:23 > 0:05:25"Oh, crikey, I've just remembered the brief.
0:05:25 > 0:05:27"Let's have some candied hazelnuts.
0:05:27 > 0:05:30"That's not enough. Let's have a little deep-fried rice."
0:05:30 > 0:05:34OK, it's not the most imaginative thing I've ever eaten in my life,
0:05:34 > 0:05:37but it's certainly unusual and delicious,
0:05:37 > 0:05:38and I think you two have just
0:05:38 > 0:05:41got out of the wrong side of the bed this morning.
0:05:41 > 0:05:45Stephen's straightforward salad has split the panel.
0:05:45 > 0:05:47Can James do any better
0:05:47 > 0:05:50with his riff on roast chicken with sage and onion,
0:05:50 > 0:05:53featuring a sage panna cotta, onion consomme
0:05:53 > 0:05:54and confit chicken wings?
0:05:54 > 0:05:58His groundbreaking onion pearls, made using liquid nitrogen,
0:05:58 > 0:06:01failed to pack a punch with veteran Angela,
0:06:01 > 0:06:04who gave the dish a six in the heats.
0:06:04 > 0:06:07- So have you intensified the flavour in these onion balls?- Yeah, I have.
0:06:07 > 0:06:11They look more like lumps than balls. Is that a problem, or...?
0:06:11 > 0:06:15- No, I've used exactly the same sort of mix.- Right.
0:06:17 > 0:06:20James is contrasting the cold pearls with a hot onion consomme.
0:06:20 > 0:06:24And for the judges, he's injected a touch of luxury.
0:06:24 > 0:06:27So you've added gold leaf to the consomme, now?
0:06:27 > 0:06:29Yeah, Olympic theme, gold, gold medal.
0:06:29 > 0:06:31Hopefully, it'll be a gold medal dish.
0:06:31 > 0:06:33I'm pushing my boundaries,
0:06:33 > 0:06:36and I've made probably one of the best consommes I've ever made.
0:06:36 > 0:06:39I'm getting excited, I can feel the adrenaline rush.
0:06:39 > 0:06:41My hands are starting to shake.
0:06:43 > 0:06:46By combining different textures and temperatures,
0:06:46 > 0:06:50James hopes to surprise the judges' tastebuds.
0:06:51 > 0:06:55But will they think his modern techniques
0:06:55 > 0:06:56break culinary boundaries?
0:07:06 > 0:07:08I have to say, it doesn't look very appetising.
0:07:08 > 0:07:11Somebody's working here on temperature contrast
0:07:11 > 0:07:14as well as flavour contrast.
0:07:14 > 0:07:16I'm not sure what they are, but they are stone cold.
0:07:16 > 0:07:19- Oh, they're revolting too. - Oh, wait a minute.
0:07:19 > 0:07:21The onion pearls are created
0:07:21 > 0:07:24by dropping onion puree into liquid nitrogen.
0:07:24 > 0:07:28The idea of the contrast, pouring the hot onto the cold, really lovely.
0:07:28 > 0:07:31- I think it just needs refinement. - I love the broth.
0:07:31 > 0:07:34I think it's a really beautifully flavoured thing,
0:07:34 > 0:07:37and a bit of gold leaf. What's wrong with a bit of gastro bling?
0:07:37 > 0:07:39By the time the onion pearls have melted
0:07:39 > 0:07:43and the panna cotta is bust up and curdled slightly,
0:07:43 > 0:07:45it's not a pretty sight, is it?
0:07:45 > 0:07:49I feel like I should be whipping myself for not loving this dish more,
0:07:49 > 0:07:53because this chef is making a real go of it, trying to be successful.
0:07:53 > 0:07:57I think it's not there yet. All it needs is a little tweak here,
0:07:57 > 0:07:59little tweak there, little bit of lifting,
0:07:59 > 0:08:01little bit of, you know, and it would just be tickety-boo.
0:08:02 > 0:08:06So, neither starter has bowled over the judges.
0:08:06 > 0:08:07Now, it's the fish course,
0:08:07 > 0:08:10and having scored higher than Stephen in the heats,
0:08:10 > 0:08:11James is feeling confident.
0:08:13 > 0:08:15His fish dish, on the day,
0:08:15 > 0:08:17I thought it was probably the poorest dish of the three,
0:08:17 > 0:08:19erm, with mine coming out on top.
0:08:19 > 0:08:21So, you know, it's going to go one way or the other.
0:08:21 > 0:08:24I only hope it's the other.
0:08:24 > 0:08:26Stephen's up first, with his seafood platter,
0:08:26 > 0:08:31presented in edible Olympic rings and featuring nine different types
0:08:31 > 0:08:33of fish and shellfish.
0:08:33 > 0:08:36I thought your fish dish was interesting. Lots going on.
0:08:36 > 0:08:39Maybe, for me, maybe, a little bit too much going on.
0:08:39 > 0:08:42I've got to do five things, cos I've got the five rings.
0:08:42 > 0:08:45I'm sort of stuffed there, really, but I can't leave a couple empty,
0:08:45 > 0:08:47cos they think "Why's that empty?"
0:08:47 > 0:08:51With three coloured jellies, poached lobster, chilli crab,
0:08:51 > 0:08:53ceviche scallops and a mackerel tartare
0:08:53 > 0:08:55among the elements of his dish,
0:08:55 > 0:08:57Stephen was pushed for time on Tuesday,
0:08:57 > 0:09:00and he's struggling again today.
0:09:01 > 0:09:03Finding this one a bit of a push, Stephen?
0:09:03 > 0:09:06Mate, this is my Achilles heel when it comes to timing.
0:09:06 > 0:09:08You've got a lot going on, haven't you?
0:09:08 > 0:09:10Just never appreciate how long it takes
0:09:10 > 0:09:12to put all this on a plate, to be honest.
0:09:12 > 0:09:15I thought I had loads of time, but...
0:09:15 > 0:09:19With time against him, Stephen gets his collection
0:09:19 > 0:09:22of cold classics to the pass, but is it what the judges are looking for?
0:09:22 > 0:09:24Let's hope they don't feel a little bit annoyed
0:09:24 > 0:09:26that it was so late.
0:09:26 > 0:09:29I feel that the way that I've interpreted the brief
0:09:29 > 0:09:30and embraced the Olympic spirit,
0:09:30 > 0:09:33that is a very strongly linked dish.
0:09:33 > 0:09:35It was a little bit late up to the pass,
0:09:35 > 0:09:38but the tweaks that I was making, I was very happy with.
0:09:43 > 0:09:46Wowser! It's the Olympic rings!
0:09:46 > 0:09:49I think someone's worked very, very hard at this!
0:09:49 > 0:09:53- But that is lovely and colourful and...- Clever.
0:09:53 > 0:09:56I think the crab is very nice, I think the lobster is lovely.
0:09:56 > 0:09:58I think the potato and the scallop is nice.
0:09:58 > 0:10:00The only one not working is the salmon.
0:10:00 > 0:10:03A lot of bitterness coming off the jelly makes it too tart.
0:10:03 > 0:10:05I think that he could have put a sort of mustardy sauce
0:10:05 > 0:10:07with the smoked fish or something
0:10:07 > 0:10:09that made each one a little bit different.
0:10:09 > 0:10:13The one that works best for me is the lobster with the oyster
0:10:13 > 0:10:15and the caviar, because the caviar acts as a seasoning.
0:10:15 > 0:10:19I don't think this dish breaks any new ground at all. The idea's nice.
0:10:19 > 0:10:22It is not a world class, gold medal winner for me.
0:10:22 > 0:10:26- But I think we've got a real potential winner here.- Absolutely.
0:10:26 > 0:10:28The innovation lies in the visual appeal.
0:10:28 > 0:10:31That's where the true originality... And it stops there.
0:10:31 > 0:10:34Just needs to go...ur-rh...further.
0:10:35 > 0:10:38So, Stephen's fish has room for improvement.
0:10:38 > 0:10:41Can James outstrip him
0:10:41 > 0:10:45with his lobster with Iberico ham, aubergine caviar and broccoli?
0:10:45 > 0:10:47So, Angela judged these dishes.
0:10:47 > 0:10:48You were a seven and I was a six.
0:10:48 > 0:10:50Does that give you a bit of confidence?
0:10:50 > 0:10:54I love my dish. Hopefully, it'll keep me that little point ahead.
0:10:54 > 0:10:58His unusual combination of orange-spiced aubergine and broccoli
0:10:58 > 0:11:00impressed veteran Angela Hartnett.
0:11:02 > 0:11:07But the dish stands or falls by the last minute cooking of the lobster.
0:11:07 > 0:11:11There's nothing to hide behind. The lobster's got to be perfect,
0:11:11 > 0:11:14cos if it isn't then I might as well not bother.
0:11:14 > 0:11:16It's the main element of the dish. If it's not right,
0:11:16 > 0:11:19it's going to let the whole dish down.
0:11:19 > 0:11:21As James warms the lobster in a spiced butter,
0:11:21 > 0:11:24the final prep demands every ounce of his attention.
0:11:26 > 0:11:27Yeah.
0:11:27 > 0:11:30Oh, thank you.
0:11:30 > 0:11:31I nearly forgot my foam.
0:11:34 > 0:11:39James almost forgot his broccoli foam, so I think nerves are there.
0:11:39 > 0:11:43He's trying to keep them down. It's a big task, what we're doing today.
0:11:43 > 0:11:45It's a really big... We both want this so much.
0:11:45 > 0:11:48Is James' lobster with a twist
0:11:48 > 0:11:51a suitable showstopper for the Olympic feast?
0:11:54 > 0:11:56It's a good looking dish.
0:11:56 > 0:12:01I've always wanted to eat food from a plate shaped like a bedpan.
0:12:01 > 0:12:05Well, this is a very generous, beautifully cooked lump of lobster.
0:12:05 > 0:12:07I'm not sure the aubergine does anything for it.
0:12:07 > 0:12:12I think the aubergine works extremely well with it. I think it's fabulous.
0:12:12 > 0:12:15Would you like to explain to me what the natural relationship
0:12:15 > 0:12:19between florets of broccoli and aubergine is?
0:12:19 > 0:12:21You're saying you can't put aubergine and broccoli together?
0:12:21 > 0:12:23Yes. Not in this case, anyway.
0:12:23 > 0:12:25- Oh, I don't agree. - Don't be ridiculous.
0:12:25 > 0:12:29It's called innovation, when you put new ingredients together.
0:12:29 > 0:12:32Just adding something with knobs on does not make it innovation.
0:12:32 > 0:12:35It makes something with knobs on, or in this case broccoli on.
0:12:35 > 0:12:37I'm very sad, Matthew,
0:12:37 > 0:12:40that you don't appreciate the skill involved from the chef on this dish.
0:12:40 > 0:12:42The lobster's perfectly cooked.
0:12:42 > 0:12:44Well, I think the claws are perfectly cooked,
0:12:44 > 0:12:47but the body that I've got, frankly,
0:12:47 > 0:12:50reminds me of a bit of marine-flavoured chewing gum.
0:12:50 > 0:12:54- It's perfect!- The day that mud wrestling becomes an Olympic sport,
0:12:54 > 0:12:56this dish can go through.
0:12:58 > 0:13:02So, a thumbs down from Matthew for James' fish.
0:13:02 > 0:13:06At half time, the chefs can only guess what the judges are thinking.
0:13:06 > 0:13:07You can never read it.
0:13:07 > 0:13:10When you think you've actually done something really well,
0:13:10 > 0:13:12they end up pulling you apart over it,
0:13:12 > 0:13:15so I'm hoping that they're looking for ultimate gastronomic delight
0:13:15 > 0:13:17and sway in my favour.
0:13:17 > 0:13:20The judges like quite modernist food, as James' is, you know,
0:13:20 > 0:13:24with frozen onion balls and a bit of foam here and some purees.
0:13:24 > 0:13:28He's in a strong position, but if they like some sound, classic,
0:13:28 > 0:13:31fantastic cooking with big flavours, then it'll swing my way.
0:13:36 > 0:13:40James is first to gear up for the main event, with his rare breed
0:13:40 > 0:13:43Mangalitza pork with liquorice, carrots and leeks,
0:13:43 > 0:13:45which scored him just seven in the heats.
0:13:45 > 0:13:48You were a bit disappointed with your score for the main course.
0:13:48 > 0:13:50Yeah, I was a little bit.
0:13:50 > 0:13:52Didn't have an awful lot of negative to say about it
0:13:52 > 0:13:54bar I didn't push myself.
0:13:56 > 0:13:59James is serving his rare breed meat with liquorice.
0:13:59 > 0:14:03Could this radical flavour choice be a step too far?
0:14:03 > 0:14:07I've gone out on a limb here, cos A, I don't like liquorice very much
0:14:07 > 0:14:10and B, I'm not the biggest fan of pork.
0:14:10 > 0:14:13- Wouldn't be a dish you'd order off your own menu?- I'd order it
0:14:13 > 0:14:14cos I try to test myself.
0:14:14 > 0:14:17But d'you think this is the right time to be testing the judges?
0:14:17 > 0:14:19I don't really care.
0:14:19 > 0:14:21If it's good enough for me, hopefully it's good enough for them.
0:14:21 > 0:14:24James is cooking three different cuts of pork
0:14:24 > 0:14:26with three different purees,
0:14:26 > 0:14:29but is it a dish that takes gastronomy to new heights?
0:14:33 > 0:14:35I think the judges will be quite impressed.
0:14:35 > 0:14:38It's a good dish, it eats really well and it's a complete dish.
0:14:38 > 0:14:42And yeah, I'm hoping that they'll be blown away by it.
0:14:54 > 0:14:58- I love the look of this. - It's very neat and tidy.
0:14:58 > 0:15:00Actually, that is just divine.
0:15:00 > 0:15:01That fat.
0:15:01 > 0:15:03Oh, that is good.
0:15:03 > 0:15:06This is a very high quality pork.
0:15:06 > 0:15:08Pork is from the Mangalitza woolly pig
0:15:08 > 0:15:10that produces high quality fat.
0:15:10 > 0:15:12- Well done.- I think it's wrong to leave
0:15:12 > 0:15:15so much fat unrendered on a dish for this type of occasion.
0:15:15 > 0:15:17In a balanced meal with four courses,
0:15:17 > 0:15:20that amount of fat is going to wipe you out.
0:15:20 > 0:15:21Oliver Peyton the puritan.
0:15:21 > 0:15:23It's not a puritan, it's about balance, darling.
0:15:23 > 0:15:25It's all about balance.
0:15:25 > 0:15:28- There's a very caramel-like, treacly flavour.- Liquorice?
0:15:28 > 0:15:32Matthew, you're right, as always. It's liquorice.
0:15:32 > 0:15:35It's an unusual ingredient to pair with pork, and actually,
0:15:35 > 0:15:36I think it works very well.
0:15:36 > 0:15:39I don't think it's enough to tilt the dish
0:15:39 > 0:15:41into what I would consider a great contender.
0:15:41 > 0:15:44If you stop and break it down, then I think, you know,
0:15:44 > 0:15:45the daring and the originality of it
0:15:45 > 0:15:48and the creativity of it becomes evident.
0:15:48 > 0:15:52Sadly, I think this is probably not going to be innovative enough,
0:15:52 > 0:15:55but I personally would be very happy to eat it at the banquet.
0:15:57 > 0:15:59James has found a firm fan in Matthew.
0:15:59 > 0:16:02Can Stephen win the others over?
0:16:02 > 0:16:04His ambitious Bunny Pentathlon,
0:16:04 > 0:16:07featuring five different preparations of rabbit,
0:16:07 > 0:16:10was the top-scoring dish of the week.
0:16:10 > 0:16:12Especially after getting a 9 from Angela,
0:16:12 > 0:16:14it does give me a bit of confidence.
0:16:14 > 0:16:18I just think about the time you scored me a 9 out of 10,
0:16:18 > 0:16:20and then I got absolutely ripped to pieces over it, so...
0:16:20 > 0:16:22Hello.
0:16:22 > 0:16:24The thing is, it's different now.
0:16:24 > 0:16:25This is for the judges.
0:16:25 > 0:16:27It's not Angela any more.
0:16:27 > 0:16:31It's all about what they feel and whether it ticks the right box.
0:16:31 > 0:16:33I know he hit the brief pretty well in one respect,
0:16:33 > 0:16:35but was it a gastronomic feat? Who knows?
0:16:35 > 0:16:39- How are you going, Stephen? All right?- OK, yeah.
0:16:39 > 0:16:42With a rabbit jelly, a burger,
0:16:42 > 0:16:44a slow-cooked loin, faggots
0:16:44 > 0:16:47and a pressed rabbit croquette all to get perfect,
0:16:47 > 0:16:50it's an Olympian task fraught with pitfalls.
0:16:56 > 0:16:59Oh, hang on. Two seconds.
0:16:59 > 0:17:03In the rush, Stephen's forgotten his rabbit belly garnish.
0:17:03 > 0:17:05I looked at that then and thought,
0:17:05 > 0:17:07"Something missing."
0:17:07 > 0:17:10- Blimey.- Want to borrow my...?
0:17:10 > 0:17:14He's pulled it off, but does Stephen's quirky take on the brief
0:17:14 > 0:17:16deliver a once-in-a-lifetime gastronomic experience?
0:17:23 > 0:17:25Already, I'm happier. You know?
0:17:25 > 0:17:27I'm in a velodrome here or something, right?
0:17:27 > 0:17:2910, 11, 12...
0:17:29 > 0:17:33There are at least 12 separate elements on this dish.
0:17:33 > 0:17:37Plating this up for 100 people would be an absolute nightmare.
0:17:37 > 0:17:40- Some amazing flavours going on here. - Very different.
0:17:40 > 0:17:42Take them in isolation.
0:17:42 > 0:17:46That's a lovely little rabbit in jelly. That is a wonderful faggot.
0:17:46 > 0:17:48But together, it's a massive,
0:17:48 > 0:17:51massive, munching mouthful.
0:17:51 > 0:17:54Personally, I've never had anything like this combination before,
0:17:54 > 0:17:57and I love the journey of flavours through the palate.
0:17:57 > 0:18:00He obviously means it to be a sort of pentathlon. Round you go.
0:18:00 > 0:18:03At the end of it, you say, "Right, I've done rabbit,"
0:18:03 > 0:18:05but you haven't had one delicious dish.
0:18:05 > 0:18:06Oh, stop it. That's strong.
0:18:06 > 0:18:09I love the burger. I think the burger's fabulous.
0:18:09 > 0:18:12- The problem is, you're having too much of a good thing here.- Yes!
0:18:12 > 0:18:14You're absolutely right.
0:18:14 > 0:18:16There are too many good things on the plate for you.
0:18:16 > 0:18:19What is the primary quality of a pentathlete?
0:18:19 > 0:18:20Endurance.
0:18:20 > 0:18:21That's what it's really about.
0:18:21 > 0:18:26And that's what this dish asks you to do - you've got to endure it.
0:18:28 > 0:18:31Yet again, the judges can't agree.
0:18:31 > 0:18:34Could the dessert be James' chance to land a winning blow?
0:18:34 > 0:18:37His theatrical deconstructed lemon and raspberry cheesecake
0:18:37 > 0:18:40won an impressive 8 from Angela Hartnett,
0:18:40 > 0:18:43even though his Olympic torch-style chocolate cone
0:18:43 > 0:18:45was criticised for being too thick.
0:18:45 > 0:18:46And the thickness...?
0:18:46 > 0:18:48- Yeah, it's a lot thinner.- Yeah? - Yeah, a lot thinner.
0:18:48 > 0:18:52It's the dramatic presentation wreathed in scented smoke
0:18:52 > 0:18:54that James really wants to wow the judges.
0:18:54 > 0:18:57Can you pull those slates out of there, please?
0:18:57 > 0:18:58When it comes to the judges' opinion,
0:18:58 > 0:19:00possibly one or maybe even two will see it for
0:19:00 > 0:19:04a lot of different components all sitting on a wooden box
0:19:04 > 0:19:05with some dry ice underneath.
0:19:07 > 0:19:09CRACKING
0:19:09 > 0:19:10What was that?
0:19:10 > 0:19:12Just as he's racing to plate up,
0:19:12 > 0:19:17the cold dry ice has split one of James' tea boxes.
0:19:17 > 0:19:20That box has made me panic a bit now.
0:19:20 > 0:19:23And things are about to get even worse.
0:19:23 > 0:19:25- James, this has fallen. - Oh.- Oh, dear.
0:19:25 > 0:19:29James' new thinner cones won't stand up on his dish.
0:19:29 > 0:19:31HE EXHALES
0:19:31 > 0:19:33Just take them off, James, take them off.
0:19:33 > 0:19:35Can you lay it down? Lay it down on the side?
0:19:35 > 0:19:37I can, yeah. I'm just going to...
0:19:38 > 0:19:43With Stephen's help, he's managed to rescue the situation.
0:19:43 > 0:19:44What a pain in the backside.
0:19:47 > 0:19:50Be very careful, because they're supposed to be stood up.
0:19:50 > 0:19:52Ah, well.
0:19:52 > 0:19:54Could it cost him a place in the final?
0:19:56 > 0:20:00- BLEEP.- Why did that have to happen? - BLEEP.
0:20:00 > 0:20:04'I'm a perfectionist, and I like things to be the way I see them,'
0:20:04 > 0:20:09and the judges don't know, but I know.
0:20:17 > 0:20:19Oooh! I like a bit of drama.
0:20:19 > 0:20:21- This is good.- It's a bit of theatre.
0:20:21 > 0:20:24This is actually perfumed dry ice.
0:20:24 > 0:20:25It is, isn't it?
0:20:25 > 0:20:28I've had lots of dry ice extravaganzas,
0:20:28 > 0:20:30but never smelling of raspberries.
0:20:30 > 0:20:33By and large, I don't agree with cream cheese in puddings.
0:20:33 > 0:20:36- Nor do I.- But I have to say, I think this is very, very beautiful.
0:20:36 > 0:20:40I like the meringue, I like the freeze-dried raspberries.
0:20:40 > 0:20:42It's very good chocolate, too.
0:20:42 > 0:20:45The basis of it is a classic combination, but in fact,
0:20:45 > 0:20:50it's been very, very nicely and creatively re-thought through.
0:20:50 > 0:20:52I do think the chef here has spent a lot of time
0:20:52 > 0:20:54thinking about the dry ice.
0:20:56 > 0:21:00Puddings are the place where you can actually go a bit crazy,
0:21:00 > 0:21:01I think he's missed an opportunity here.
0:21:01 > 0:21:04- Very well behaved.- Do you know what? I quite like that,
0:21:04 > 0:21:07because it's small. Small and perfectly formed.
0:21:07 > 0:21:08This is not a landmark pudding,
0:21:08 > 0:21:12but I can see a whole lot of Olympians polishing that off
0:21:12 > 0:21:16and leaving the end of the dinner looking pretty damn chirpy.
0:21:19 > 0:21:23So, despite the drama, James' dessert has impressed the judges.
0:21:23 > 0:21:26Now for Stephen's classic lemon meringue pie,
0:21:26 > 0:21:28chocolate mousse and strawberry trifle,
0:21:28 > 0:21:31which scored an unexceptional 7 yesterday.
0:21:31 > 0:21:33'Stephen's dessert...'
0:21:33 > 0:21:35It's good, but is it great?
0:21:35 > 0:21:38Who hasn't had the three elements of what he's done before?
0:21:38 > 0:21:40I've certainly had a better trifle.
0:21:40 > 0:21:42And my lemon tart is certainly as good,
0:21:42 > 0:21:45if not better than what he can produce.
0:21:45 > 0:21:48A "guess the gold" game is Stephen's twist on the brief,
0:21:48 > 0:21:52with each dessert decorated with metallic leaf, then hidden under a cloche.
0:21:52 > 0:21:54This stuff is unbelievable.
0:21:55 > 0:21:58If I manage to come back for the banquet, maybe a little way of
0:21:58 > 0:22:00putting the flame on top of my little cone to use a bit of gold.
0:22:00 > 0:22:03If I've got anything to do with it, you won't be coming back.
0:22:03 > 0:22:05If you've got anything to do with it, I won't be coming back.
0:22:05 > 0:22:07Fighting talk from Stephen,
0:22:07 > 0:22:11but is his gold, silver and bronze dessert a podium winner?
0:22:12 > 0:22:14They're all champions to me, those judges.
0:22:16 > 0:22:20- Cheers.- See, it's all done now. - Thank God for that.
0:22:27 > 0:22:30Do you think this is a game or an intelligence test?
0:22:30 > 0:22:31Ah! There is a pudding.
0:22:31 > 0:22:33Very pretty. Lemon meringue pie.
0:22:33 > 0:22:35OK, let's see what this one is.
0:22:35 > 0:22:39- Oh, it's chocolate mousse with a bit of gold leaf.- Mmm.
0:22:39 > 0:22:42Actually, I've realised - bronze, silver and gold.
0:22:42 > 0:22:45Oh! Very clever.
0:22:45 > 0:22:47It's really good.
0:22:47 > 0:22:51That is a tip-top piece of lemon curd.
0:22:51 > 0:22:54Just the right sharpness, lemony business.
0:22:54 > 0:22:58And a really good buttery biscuit base.
0:22:58 > 0:23:00The chocolate's what's knocking me out.
0:23:00 > 0:23:01It's absolutely delicious.
0:23:01 > 0:23:03I think the trifle's the weak spot, actually,
0:23:03 > 0:23:06but with a little bit more development work here,
0:23:06 > 0:23:08it could be a super-cool pudding.
0:23:08 > 0:23:10This is delicious.
0:23:10 > 0:23:12- Is it radical? - I don't care.
0:23:12 > 0:23:14It's lovely. It's witty,
0:23:14 > 0:23:17it has the Olympic thing - bronze, gold, silver.
0:23:17 > 0:23:21And it's skilful, you know? I think it's good. It's innovative.
0:23:21 > 0:23:24- Tell me what the innovation is. - The game.
0:23:24 > 0:23:26The game is the first person to get to gold.
0:23:26 > 0:23:29- I think that's fun. - That's not really... I mean...
0:23:29 > 0:23:30I would never invite you to my party.
0:23:30 > 0:23:33I would never let you play this game with me.
0:23:33 > 0:23:36It's un-pompous and simply delicious,
0:23:36 > 0:23:38and, in a way, uncomplicated.
0:23:38 > 0:23:41But it's not from the brief, Prue!
0:23:42 > 0:23:46With all four courses cooked and tasted, the chefs can do no more.
0:23:46 > 0:23:49This is the worst part of the day for me. I hate this sort of...
0:23:49 > 0:23:52- just the waiting. - I know what you're saying.
0:23:52 > 0:23:55It's... And that last course that goes out,
0:23:55 > 0:23:59you've just put every inch of effort into it.
0:23:59 > 0:24:02You and I have both been in this position before.
0:24:02 > 0:24:06Both tasted success, and both tasted the bitterness of defeat.
0:24:06 > 0:24:08Yeah. I think it's going to be a real tough one to call.
0:24:08 > 0:24:10- It's been tough all week.- Yeah.
0:24:10 > 0:24:12The score's just... written on the wall.
0:24:14 > 0:24:18It's time to reveal which dishes belong to which menu.
0:24:18 > 0:24:22Stephen has been inspired by the Olympic spirit,
0:24:22 > 0:24:25with ambitious but classic sporting-themed dishes,
0:24:25 > 0:24:29while James has embraced cutting edge techniques
0:24:29 > 0:24:31to try and create innovative combinations
0:24:31 > 0:24:32of flavours and textures.
0:24:32 > 0:24:36But the judges won't learn whose menu is whose
0:24:36 > 0:24:37until they've chosen a winner.
0:24:37 > 0:24:41It's always a relief to see how the menus stack up, which dishes go with which.
0:24:41 > 0:24:44They both work on different principles,
0:24:44 > 0:24:49but they both add up to really remarkable pieces of menu-making.
0:24:49 > 0:24:51It's a tough call.
0:24:51 > 0:24:53But we do have to come to a decision.
0:24:53 > 0:24:57- Prue, have you come to a decision? - Yeah, I have, definitely.- Oliver?
0:24:57 > 0:24:58Yes, Matthew.
0:24:58 > 0:25:01Good. Well, I have too.
0:25:01 > 0:25:03So I think we should call in the chefs.
0:25:05 > 0:25:10Now, Stephen and James must brave the judges' den once again.
0:25:12 > 0:25:15James and Stephen, welcome to the judges' chamber.
0:25:15 > 0:25:18Tell me, has coming back made it any easier?
0:25:18 > 0:25:19BOTH: No!
0:25:19 > 0:25:21- Not at all.- Not in the slightest.
0:25:21 > 0:25:24Two extraordinarily accomplished chefs,
0:25:24 > 0:25:27two mature cooking styles.
0:25:27 > 0:25:29I'm sure you, as well as we do, want to know
0:25:29 > 0:25:32who is going forward to represent Wales
0:25:32 > 0:25:35at the final of the Great British Menu.
0:25:35 > 0:25:38- Prue, have you chosen which one you prefer?- I have, and it's menu A.
0:25:38 > 0:25:41- Oliver, have you chosen? - It's also menu A, Matthew.
0:25:41 > 0:25:44Well, menu A wins, but it doesn't have a clean sweep,
0:25:44 > 0:25:47because I've voted for menu B.
0:25:47 > 0:25:49But I don't know who cooked menu A,
0:25:49 > 0:25:54so, Prue, if you'd like to pass over the envelope, we will find out.
0:26:00 > 0:26:04So, the chef going through to represent Wales
0:26:04 > 0:26:09in the final of the Great British Menu will be...
0:26:20 > 0:26:21Stephen Terry.
0:26:21 > 0:26:24Well done, mate.
0:26:24 > 0:26:25Well done, Stephen.
0:26:25 > 0:26:27Stephen, you looked a bit shocked.
0:26:27 > 0:26:30Well, up against a tough competitor, you know?
0:26:30 > 0:26:32I lost 2-1 to him the last time I was here.
0:26:32 > 0:26:36I think you took the theme to heart, so I like that.
0:26:36 > 0:26:39The fish medley - I can see it at final banquet.
0:26:39 > 0:26:42I think it needs work to give each individual item
0:26:42 > 0:26:44more characteristic, but I love the idea.
0:26:44 > 0:26:47I loved the Bunny Pentathlon, and of course,
0:26:47 > 0:26:50the little podium of silver, bronze and gold puddings.
0:26:50 > 0:26:51I loved the fun of it,
0:26:51 > 0:26:55but I did also think the cooking was absolutely beautiful.
0:26:55 > 0:26:58James. You must be seriously disappointed.
0:26:58 > 0:27:00Yeah, I am a little bit disappointed.
0:27:00 > 0:27:02It's been a tough week and I've certainly given it my all.
0:27:02 > 0:27:04It's been tough cooking against him again.
0:27:04 > 0:27:08If I may say so, James, I think your cooking has evolved enormously
0:27:08 > 0:27:13from the first time that you appeared on the Great British Menu.
0:27:13 > 0:27:14Stephen, we look forward to seeing you
0:27:14 > 0:27:17in the final of the Great British Menu.
0:27:17 > 0:27:19James, personally, I'm sorry I shall not see you.
0:27:19 > 0:27:21- Thank you both very, very much indeed.- Cheers.
0:27:21 > 0:27:23THEY CHEER
0:27:23 > 0:27:24ALL: Cheers.
0:27:24 > 0:27:26- For Wales.- Yeah, definitely.
0:27:26 > 0:27:28- Well done.- Thank you.
0:27:28 > 0:27:31'Well, I am gutted.'
0:27:31 > 0:27:33A lot of effort's gone into this,
0:27:33 > 0:27:36and, you know, good luck to Stephen.
0:27:36 > 0:27:39I think Wales deserves to be at the banquet.
0:27:39 > 0:27:41- Thank you.- 'I just wish it was me.'
0:27:41 > 0:27:43'To be in that judges' chamber waiting,
0:27:43 > 0:27:45'and they pause, there's that pause,'
0:27:45 > 0:27:49and a big wave of emotion came over me when I heard my name called.
0:27:51 > 0:27:53You know, it's all about kids.
0:27:55 > 0:27:57Just happy for them.
0:27:59 > 0:28:02Next week, three of the south-west's highly acclaimed chefs
0:28:02 > 0:28:04will be put through their paces.
0:28:04 > 0:28:06Reigning champion Paul Ainsworth...
0:28:06 > 0:28:10I'm a past champion and I want to be there again more than ever.
0:28:10 > 0:28:12..and old rival Nathan Outlaw...
0:28:12 > 0:28:15I've got mushroom and sausage. You can't go wrong.
0:28:15 > 0:28:18..take on first-timer, but competition pro, Simon Hulstone.
0:28:18 > 0:28:21- Is there any competition you haven't won?- No, I've done a lot.
0:28:21 > 0:28:24And Simon is hoping to make a huge first impression,
0:28:24 > 0:28:26if his rivals will let him.
0:28:26 > 0:28:29- You OK, Simon?- Yeah, I've just misplaced my cutters, mate.
0:28:29 > 0:28:32Initiation test for the new boy, eh, Nath?
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd