0:00:03 > 0:00:07I don't want to go through easily. I'd like to give you a beating first.
0:00:07 > 0:00:11The very best chefs from across the nation are pushing culinary
0:00:11 > 0:00:15boundaries to create jaw-dropping dishes for an inspiring Olympic feast.
0:00:15 > 0:00:18Emotions have run high.
0:00:18 > 0:00:20BEEP.
0:00:20 > 0:00:22I'm upset with myself, really.
0:00:23 > 0:00:25It's not working. BEEP.
0:00:26 > 0:00:30This week, the South West will be put through their paces.
0:00:30 > 0:00:34Reigning champion Paul Ainsworth and old rival Nathan Outlaw
0:00:34 > 0:00:38take on first-timer but competition pro Simon Hulstone.
0:00:38 > 0:00:41- Is there any competition you haven't won?- I've done a lot.
0:00:41 > 0:00:42Tonight it's the starter,
0:00:42 > 0:00:45and Simon is hoping to make a big first impression.
0:00:45 > 0:00:49- But will his rivals stand in his way?- Are you OK, Simon?
0:00:49 > 0:00:53- I've just misplaced my cutters. - Initiation test for the new boy, hey, Nath?
0:01:05 > 0:01:08Britain is braced for the world's greatest sporting event,
0:01:08 > 0:01:10and to honour the occasion,
0:01:10 > 0:01:13our chefs are pushing themselves to Olympian levels.
0:01:13 > 0:01:16Sometimes in a fight you have to take a risk.
0:01:16 > 0:01:21Even just to meet these people, then cook for them, is a huge honour.
0:01:21 > 0:01:23They're legends.
0:01:23 > 0:01:25To help whittle down the finest,
0:01:25 > 0:01:29the chefs will face the scrutiny of a previous winner.
0:01:29 > 0:01:32This week's veteran has two Michelin stars to his name,
0:01:32 > 0:01:36and is the only chef to ever win the banquet main course twice in a row.
0:01:36 > 0:01:41- It's Tom Kerridge.- I want to see dishes that leave me astounded.
0:01:41 > 0:01:46Olympic feats, things that you stand there and can't believe that
0:01:46 > 0:01:48somebody has actually achieved something that amazing.
0:01:48 > 0:01:50I would love to see that today.
0:01:50 > 0:01:53And with those three chefs in there, I'm sure one of them can do it.
0:01:53 > 0:01:56On Thursday, one of the chefs will be calling it a day,
0:01:56 > 0:02:00and for competition professional Simon, failure is not an option.
0:02:00 > 0:02:04How are you feeling about your first time being in a competition?
0:02:04 > 0:02:08- Nervous?- Not yet. It's a walk in the park.- Good. Confident.
0:02:13 > 0:02:15Check on, guys. One cover.
0:02:15 > 0:02:20First up is newcomer Simon Hulstone of Michelin-starred restaurant The Elephant in Torquay.
0:02:20 > 0:02:25- Service, please. - New to Great British Menu, but a heavyweight in competition
0:02:25 > 0:02:28cooking, Simon's determined to do whatever it takes to win.
0:02:28 > 0:02:32Great British Menu is the only competition that I want to win.
0:02:32 > 0:02:36I've moved on from National Chef of the Year, the Roux Scholarship.
0:02:36 > 0:02:40Competitions are in my blood, and I want to win whichever one I enter.
0:02:41 > 0:02:46- How are you?- Good. - New boy on the block.- Let's do it.
0:02:46 > 0:02:49- OK, talk me through what you've got. - My dish is called Track and Field.
0:02:49 > 0:02:52So it's a beetroot-based dish with goat's cheese, and I'm just
0:02:52 > 0:02:55doing loads and loads of different elements using the beetroot.
0:02:55 > 0:02:57I'm making a little sponge.
0:02:57 > 0:03:01I've got a beetroot which I've made a little snail with, wrapped in goat's cheese.
0:03:01 > 0:03:05- I've got beetroot ketchup.- Snail? - Yes. It's based around the forest.
0:03:05 > 0:03:09- What do you think is going to be your biggest boundary-pushing element?- The sponge.
0:03:09 > 0:03:11And then a few unusual ingredients like the moss.
0:03:11 > 0:03:15- Moss?- It's reindeer moss. It's edible moss.
0:03:15 > 0:03:17Experienced in the competitions, aren't you?
0:03:17 > 0:03:20Yeah, and hopefully it'll put me in good stead.
0:03:20 > 0:03:21Simon's starting with a bang,
0:03:21 > 0:03:24a Track and Field inspired creation
0:03:24 > 0:03:26showcasing his cooking techniques
0:03:26 > 0:03:30using beetroot and goat's cheese, a bold move for a first outing.
0:03:31 > 0:03:34Simon has got two very simple ingredients.
0:03:34 > 0:03:38The question is, can he lift those two ingredients to Olympic heights?
0:03:38 > 0:03:41Four scallops.
0:03:41 > 0:03:44Next up is critically acclaimed Nathan Outlaw,
0:03:44 > 0:03:48best known for his two Michelin star fish restaurant in Rock, Cornwall.
0:03:48 > 0:03:50Four John Dory now.
0:03:50 > 0:03:54A returning contender who's failed twice on Great British Menu before.
0:03:54 > 0:03:58This year, he's determined to shine by building on what he knows best.
0:03:58 > 0:04:02I have incorporated seafood in three of my courses.
0:04:02 > 0:04:05It's different. No one's done it before. But that's what I do
0:04:05 > 0:04:09day in, day out, so it's fitting that I do it in the menu I'm cooking for Great British Menu.
0:04:11 > 0:04:14Third time here, third time competing. What are you doing?
0:04:14 > 0:04:19Hogs pudding married with some seaweed, potato terrine and mushroom ketchup.
0:04:19 > 0:04:22So it is essentially a breakfast?
0:04:22 > 0:04:25It's a breakfast, but I'm really trying to showcase the combination of flavour.
0:04:25 > 0:04:29It's got a touch of the West Country in the hogs pudding, sausage and cider.
0:04:29 > 0:04:34And then seaweed, I've got to have something from the seaside.
0:04:34 > 0:04:36Quail eggs. What are you doing with these?
0:04:36 > 0:04:39Soft-boil them, breadcrumb them and deep-fry them.
0:04:39 > 0:04:41Where are we pushing the boundaries?
0:04:41 > 0:04:44Groundbreaking doesn't mean for me the fussiness of it.
0:04:44 > 0:04:47It means perfection, and that's what I'm trying to do.
0:04:47 > 0:04:50Nathan's resting his hopes on a hearty Olympian breakfast -
0:04:50 > 0:04:53hogs pudding with quail's egg, potato terrine,
0:04:53 > 0:04:57and bringing in his key discipline by adding a taste of the sea.
0:04:57 > 0:04:59He's got nowhere to hide with this.
0:04:59 > 0:05:02His dish is so simple that if there is one element that goes wrong,
0:05:02 > 0:05:04then it's all over.
0:05:04 > 0:05:05Service!
0:05:05 > 0:05:09Last up but certainly not least is reigning South West champion
0:05:09 > 0:05:12- Paul Ainsworth. - Very nice, lads, lovely oysters.
0:05:12 > 0:05:16Based at Number 6 in Cornwall, he surprised everyone last year
0:05:16 > 0:05:20by going all the way to the banquet with his spectacular playful desert.
0:05:20 > 0:05:23He's back and he's determined to carry on his success
0:05:23 > 0:05:25with his theatrical serving style.
0:05:25 > 0:05:28I really want to win it. I've put so much work into it.
0:05:28 > 0:05:31I know what that taste of being at the banquet feels like,
0:05:31 > 0:05:34and it's the best feeling in the world. I want to be there again.
0:05:37 > 0:05:41- So, what have we got here, Paul? - Breakfast Of Champions.
0:05:41 > 0:05:45Nathan's doing a breakfast. Battle of the breakfasts.
0:05:45 > 0:05:48- So, what are we doing? What are the elements?- Confit bacon.
0:05:48 > 0:05:53I am going to make a hash brown with rice and wrap it in potato with quail's eggs.
0:05:53 > 0:05:54Rice and potato?
0:05:54 > 0:05:57Yes, and I'm going to do a pain au pudding,
0:05:57 > 0:06:01so like a pain au chocolat, but I'm going to replace the chocolate for black pudding.
0:06:01 > 0:06:05- And I'm going to do my version of baked beans.- OK.
0:06:05 > 0:06:07- Pushing the boundaries, you feel?- Definitely.
0:06:07 > 0:06:09It's food that you recognise and love,
0:06:09 > 0:06:12but done as you've never seen before.
0:06:12 > 0:06:16So, guys, this is your one chance to cook at an Olympic banquet.
0:06:16 > 0:06:18How much do you all want it?
0:06:18 > 0:06:21I was lucky enough to get to the banquet last year,
0:06:21 > 0:06:23so it is a great, great feeling.
0:06:23 > 0:06:28I'd love to go all the way again. I want it more than anything.
0:06:28 > 0:06:32Paul's also set his sights on an Olympic breakfast,
0:06:32 > 0:06:36but served with a twist by adding black pudding pain au chocolat
0:06:36 > 0:06:39and a baked bean cappuccino - a light touch,
0:06:39 > 0:06:43but Tom's already concerned things could get heavy.
0:06:43 > 0:06:45Paul has got three forms of carbohydrate.
0:06:45 > 0:06:50He's got rice, potato and beans. Great for an Olympic athlete.
0:06:50 > 0:06:54Whether that's right as a starter for an Olympic banquet, that's a question.
0:07:00 > 0:07:04Timers set, the South West rivals dive straight in.
0:07:04 > 0:07:06Two chefs on breakfast, one on beetroot.
0:07:06 > 0:07:11But it's not Simon's ingredient choice that concerns the other chefs.
0:07:11 > 0:07:13It's his record for coming first.
0:07:13 > 0:07:17Apart from Great British Menu, is there a competition you haven't won?
0:07:17 > 0:07:21No, I've done a lot, quite a lot, all round the place. It's my hobby.
0:07:21 > 0:07:22Sometimes you get a medal out of it.
0:07:22 > 0:07:25Just as long as you don't get one this time.
0:07:25 > 0:07:27As a competition pro,
0:07:27 > 0:07:30Simon is no stranger to psyching out the opposition.
0:07:30 > 0:07:34So, boys, this breakfast thing. Are you ganging up on me?
0:07:34 > 0:07:37Or is there something I should know that we in Devon ain't heard of?
0:07:37 > 0:07:40An Olympic breakfast is one of them things that an athlete needs, isn't it?
0:07:40 > 0:07:45An athlete needs a great start, and they say breakfast is the best start to the day.
0:07:45 > 0:07:47Do you want it at seven o'clock at night at a banquet?
0:07:47 > 0:07:49Yeah, the way I'm doing it.
0:07:49 > 0:07:52If you go to a banquet, is breakfast what you really want?
0:07:52 > 0:07:57Is it a bit too heavy for a starter? I've gone vegetarian. I've gone cold.
0:07:57 > 0:08:00So it's a light start, and if you're doing a banquet,
0:08:00 > 0:08:02you can have it pre-prepared and ready to go.
0:08:02 > 0:08:06Paul's making his bacon banquet worthy by using pork belly
0:08:06 > 0:08:11in a confit of duck fat, which he'll pan fry in spiced maple syrup.
0:08:11 > 0:08:15While Nathan has blended his pork with chicken and cream to make hogs pudding.
0:08:15 > 0:08:20It's a simple local dish and Tom's keen to know what else is going on the plate.
0:08:20 > 0:08:25- What have we got in there, big man? - The mushrooms are cooking down for the mushroom ketchup.
0:08:25 > 0:08:29I'm going to season it with lemon juice, salt and pepper, a bit of cream.
0:08:29 > 0:08:33The acidity is the ketchup element. It gives you that sweet and sour.
0:08:33 > 0:08:35Mushroom and sausage, you can't go wrong.
0:08:35 > 0:08:38- What's this in here? - This is potato terrine.
0:08:38 > 0:08:43We've got layers of potato and Cornish Cheddar cheese. This is the hash brown element.
0:08:43 > 0:08:48- So this is just literally, potato and cheese.- Potato and cheese, yeah. - That's it? OK.
0:08:48 > 0:08:52Now I've seen the elements together, his mushroom ketchup,
0:08:52 > 0:08:57his potato terrine, it's a bit more complicated than it sounded this morning,
0:08:57 > 0:09:00but it's not unusual, it's not groundbreaking.
0:09:00 > 0:09:03I still worry that the dish has got enough to be pushing boundaries.
0:09:05 > 0:09:10Nathan Outlaw has a proven track record for making the simple taste sublime.
0:09:10 > 0:09:13He's worked hard to put his seafood restaurant on the map,
0:09:13 > 0:09:17which is now in the UK's top five, all built on his purest principles.
0:09:17 > 0:09:23The type of food that really gets me excited is stuff that is very bare and very simple. And fresh.
0:09:23 > 0:09:28I'm not one of these people who's impressed by all the sort of foams and the jelly sort of style.
0:09:28 > 0:09:32For me, it's about the raw ingredients and letting them sing.
0:09:32 > 0:09:36Nathan's plan to build a boundary pushing menu incorporating seafood
0:09:36 > 0:09:42in almost every course started at a local beach, with the catch of the day.
0:09:42 > 0:09:46- What have we got in here?- We've got a few bass and a rock bream.
0:09:46 > 0:09:48That's quite interesting.
0:09:48 > 0:09:51I don't think I've ever seen one of them, certainly I haven't cooked one before.
0:09:51 > 0:09:57Nathan is the only chef I know who makes it down to the beach, looking for something different.
0:09:57 > 0:09:59Most of the chefs, you never see at all.
0:09:59 > 0:10:01Just like an athlete,
0:10:01 > 0:10:05he hopes training hard on one main event will give him the upper hand.
0:10:05 > 0:10:07It's the third time I've done the competition
0:10:07 > 0:10:12and I've got to get one of them dishes to the Olympic Feast. I just want to win it.
0:10:14 > 0:10:20True to form, Nathan is personalising his breakfast with an ocean kick of deep fried seaweed,
0:10:20 > 0:10:23something Paul hasn't seen in a breakfast before.
0:10:23 > 0:10:25That's quite original, like, with the seaweed.
0:10:25 > 0:10:30Seaweed's close by to us and I wanted to put a bit of me on every plate.
0:10:30 > 0:10:35The truffley, ozoney flavours you get from the seaweed work really well with the hogs pudding.
0:10:35 > 0:10:39It's important not to put things on a plate for just putting them there.
0:10:39 > 0:10:44But what's caught veteran Tom's eye is Paul's unusual take on a breakfast pastry.
0:10:44 > 0:10:47- How are we doing, Paul?- Very good. This is the pain au pudding.
0:10:47 > 0:10:51I'm just going to cut it into portions and let it proof
0:10:51 > 0:10:55and then I'm going to glaze it and cook it just like a croissant.
0:10:55 > 0:10:58So you're looking for the pastry, all those layers to puff out.
0:10:58 > 0:11:02- Crispy on the outside and soft and moist in the middle?- Yeah. Exactly.
0:11:02 > 0:11:07Croissant pastry's so light and so fluffy, if you get it wrong, it can be stodgy and soft.
0:11:07 > 0:11:11But if he pulls it off, it should be pretty stunning.
0:11:11 > 0:11:13It's like the ultimate sausage roll.
0:11:15 > 0:11:20Paul's playful presentation and elaborate cooking skills helped secure his place at the last final.
0:11:20 > 0:11:23Table eight, one pig's head, one mussels.
0:11:23 > 0:11:27For this year's challenge, he's taking things even further.
0:11:27 > 0:11:31I'm trying to create a menu that embraces the Olympics,
0:11:31 > 0:11:36embraces the whole theatre to it all. I'm going to be bringing a smile to people's faces.
0:11:36 > 0:11:39Although Paul's cooking style comes with a sense of humour,
0:11:39 > 0:11:41it's something he takes very seriously.
0:11:41 > 0:11:45So he's heading to London with wife Emma
0:11:45 > 0:11:48for some first hand inspiration from the Olympic Stadium.
0:11:48 > 0:11:50Wow!
0:11:50 > 0:11:53- It's huge, isn't it?- It's huge.
0:11:53 > 0:11:58It's just... It just really gives me a real reality of what it's about.
0:11:58 > 0:12:00- It's amazing.- Crazy.
0:12:00 > 0:12:06When you're in Padstow, a long way away from London, you don't feel the spirit, of course you don't.
0:12:06 > 0:12:09I've got a much better idea of how I can really embrace
0:12:09 > 0:12:12and bring that Olympic spirit in to my menu.
0:12:12 > 0:12:15Today's been a real confidence boost.
0:12:15 > 0:12:21It's this confidence that Paul is relying on to get him all the way to the banquet.
0:12:21 > 0:12:26I really can see my dishes being at the Olympic Feast, without a doubt.
0:12:29 > 0:12:35Paul's blending borlotti beans to make a froth to use in his quirky take on a cappuccino.
0:12:35 > 0:12:38But he's not the only one playing with his food.
0:12:38 > 0:12:42Simon's baked beetroot sponges in special semi-circle trays
0:12:42 > 0:12:46which he then fills with a goat's cheese centre, before making into a ball.
0:12:46 > 0:12:51However, Tom's spotted something even more unusual, in the form of edible moss.
0:12:51 > 0:12:54It's very neutral,
0:12:54 > 0:12:57once it's been hit with the beetroot powder, salt...
0:12:57 > 0:13:00- That's the flavour. - Yeah, you'll taste the beetroot.
0:13:00 > 0:13:03You don't actually taste the moss. It's there as a vehicle...
0:13:03 > 0:13:05It's a total vehicle.
0:13:06 > 0:13:10'The moss element for me on Simon's dish, I'm not yet convinced about.'
0:13:10 > 0:13:13I love the texture of it, it looks fantastic,
0:13:13 > 0:13:17but Simon was saying it doesn't taste of anything. For me, food is about tasting.
0:13:17 > 0:13:22Tom may question how it'll taste, but he can't deny Simon's record breaking effort.
0:13:22 > 0:13:27You've built yourself a reputation of being the most prepared chef on Great British Menu ever.
0:13:27 > 0:13:30This is practise from competition, competition, competition.
0:13:30 > 0:13:35Everything's visual. I can see where I am. Bam, bam, bam, bam!
0:13:37 > 0:13:41Simon Hulstone has dedicated his working life to competition cooking.
0:13:41 > 0:13:45When he's not at his award-winning restaurant,
0:13:45 > 0:13:47his aim is to win awards elsewhere.
0:13:47 > 0:13:52About 40 gold medals in total, I've won, over the years. So this is my shrine.
0:13:52 > 0:13:56And like a competing athlete, there's one award Simon covets the most.
0:13:56 > 0:14:00There's one medal I haven't won and that's the Great British Menu one.
0:14:00 > 0:14:03I'm looking forward to making space for it.
0:14:03 > 0:14:05To further his preparation,
0:14:05 > 0:14:10Simon's heading to the local Torquay harbour to talk tactics with his father.
0:14:10 > 0:14:11Hello, Pops.
0:14:11 > 0:14:16Another competition chef, who knows exactly what it takes to win.
0:14:16 > 0:14:20- These are what the previous chefs have done.- Who are you up against?
0:14:20 > 0:14:23Nathan Outlaw and Paul Ainsworth. So what can I do?
0:14:23 > 0:14:28I think from what I've seen of their styles, one is quirky, one is simple,
0:14:28 > 0:14:32but you've also got perhaps a more futuristic look at your foods.
0:14:32 > 0:14:34And your dishes can stun people.
0:14:34 > 0:14:37Simon's a really dedicated chef.
0:14:37 > 0:14:42If Simon gets that podium place, it would be amazing for me and the family.
0:14:42 > 0:14:47It's this focus and drive that Simon is banking on to get him all the way to the banquet.
0:14:47 > 0:14:51I think cooking at the Olympic Feast would be a pinnacle of my career.
0:14:51 > 0:14:55It's something that I would love to be able to do.
0:14:55 > 0:15:00Three South West chefs are determined to make it through to the final.
0:15:00 > 0:15:06Who goes through to face the judges on Friday will be up to Tom Kerridge and he doesn't miss a trick.
0:15:06 > 0:15:10Paul, there's a lot of running around. Nathan, not running around.
0:15:10 > 0:15:13Very simple, seems to be very under control.
0:15:13 > 0:15:17I think Simon works very much with his own methods and systems
0:15:17 > 0:15:22and if something knocks him out of his stride, maybe that could put him off.
0:15:22 > 0:15:26Tom isn't the only one to spot how well Simon's prepared.
0:15:26 > 0:15:31He's using a Japanese turning slicer to carve golden beetroot into mushroom shapes,
0:15:31 > 0:15:35just one of the extra pieces of kit he's brought into the kitchen.
0:15:35 > 0:15:39Simon, when you're doing the competitions, you bring everything with you, like this?
0:15:39 > 0:15:42- Pretty much.- It's a big advantage, bringing your own stuff.
0:15:42 > 0:15:48- It's not so much a big advantage, it's just you're comfortable with your own bits and pieces.- You are!
0:15:51 > 0:15:57But then, Simon is stopped in his tracks when he realises some of his equipment has gone missing.
0:15:57 > 0:16:00- You OK, Simon?- Yeah, just misplaced my cutters, mate.
0:16:00 > 0:16:04Initiation test for the new boy, eh?
0:16:04 > 0:16:08He's got such a lot of equipment, it's easy to misplace one element
0:16:08 > 0:16:13and when that happens, it panics you and it's not nice. It's a high, high pressured environment.
0:16:13 > 0:16:16Luckily for Simon, Paul is first to plate up.
0:16:16 > 0:16:20But he's still got his work cut out to bring his dish together.
0:16:20 > 0:16:23First, his take on a hash brown, for which timing is key.
0:16:23 > 0:16:29He works quickly with a partially cooked egg, which he's surrounded in cooked risotto rice,
0:16:29 > 0:16:31then wraps in ribbons of potato and deep fries.
0:16:31 > 0:16:36To get past veteran Tom, it'll need to be cooked to perfection.
0:16:36 > 0:16:39To keep that quail egg soft in the middle,
0:16:39 > 0:16:45but crispy on the outside and warm, and this is something Paul Ainsworth will have practised.
0:16:45 > 0:16:47Let's just hope he gets it right on the day.
0:16:47 > 0:16:51Paul finishes his pain au puddings, with dark chocolate and crumbs
0:16:51 > 0:16:55of crackling, which he positions on a board with a mug of baked beans.
0:16:55 > 0:16:59Now, with timing critical, he takes out his hash brown.
0:16:59 > 0:17:04Undercooked will be inedible. Overcooked, the dish will be ruined.
0:17:04 > 0:17:08His biggest hurdle over, he races to the finish line,
0:17:08 > 0:17:11serving his pork cooked in maple syrup with mushrooms
0:17:11 > 0:17:15and a final piping of white bean froth for a cappuccino effect.
0:17:19 > 0:17:24- Is this fit for Olympic gold? - Absolutely! I think so.
0:17:24 > 0:17:28- Shall we get on and taste it, chef? - Yep. The most important bit.
0:17:31 > 0:17:36Will Paul's full breakfast with a twist light up the banquet
0:17:36 > 0:17:38or just weigh it down?
0:17:40 > 0:17:43- So the deep fried quail egg? Happy with that?- Yeah.
0:17:43 > 0:17:47- And the rice, you're happy with the risotto rice around it?- Yeah. Really happy.
0:17:47 > 0:17:53- The texture, he's tried to get like hash brown, it's just right.- Yeah, it's a hash brown.- It's clever.
0:17:53 > 0:17:57- And this is the bacon?- Yeah. - Flavour of the pork comes enough? - Yeah. Big time.
0:17:57 > 0:18:01It's cooked just right, he's got that caramelisation on the edge.
0:18:01 > 0:18:04- This pain au pudding, is that cooked properly for you?- Yeah.
0:18:04 > 0:18:10Black pudding's cooked through. But again got that moistness so it doesn't dry out in your mouth.
0:18:12 > 0:18:16- That's clever. It's like a sausage roll texture.- A sweet sausage roll.
0:18:16 > 0:18:21- That's the beans. - You're happy with the acidity?- Yeah.
0:18:21 > 0:18:25I wanted these to be a cross between baked beans and ketchup.
0:18:25 > 0:18:26- It's tart, isn't it?- Mmm.
0:18:26 > 0:18:29- It's very strong.- I would scrap the baked beans.
0:18:29 > 0:18:32Slightly overpowering to rest of it.
0:18:32 > 0:18:36- Is it light enough to start a banquet?- Yeah.
0:18:36 > 0:18:40I think it's very small. The whole thing as a whole is light.
0:18:40 > 0:18:45- There's also quite a lot of carbs for a starter.- It's quite heavy.
0:18:45 > 0:18:49- So do you think this dish is fit for an Olympic banquet?- Absolutely.
0:18:49 > 0:18:52They know we're trying to push ourselves as hard as what they do.
0:18:52 > 0:18:54They recognise all these flavours,
0:18:54 > 0:18:58but they'll be able to recognise I've done them in a different way.
0:18:58 > 0:18:59I think that's worth a gold medal.
0:19:04 > 0:19:07I put my heart and soul into that. I hope it was enough.
0:19:09 > 0:19:13Nathan's up next. He's planning to take his Cornish breakfast to Olympian levels,
0:19:13 > 0:19:16and is at last feeling the pressure.
0:19:16 > 0:19:21I know with this competition it all comes down to your nerves in the last ten minutes.
0:19:21 > 0:19:24All you can do is prepare yourself as well as you can.
0:19:24 > 0:19:27First, he pan fries slices of his potato and cheese terrine
0:19:27 > 0:19:30with pieces of the poached hogs pudding.
0:19:30 > 0:19:36Then, for perfect consistency, he last minute deep fries quail eggs wrapped in breadcrumbs.
0:19:36 > 0:19:40He plates the other elements with a piping of the mushroom ketchup
0:19:40 > 0:19:42and serves the just fried egg.
0:19:42 > 0:19:48Finishing with a local cider gravy and his personal touch of the deep fried seaweed.
0:19:48 > 0:19:53Will Nathan have broken boundaries with perfect execution of simple ingredients?
0:19:53 > 0:19:56- Happy with it?- Yeah, it's what I'm about. Simplicity.
0:19:56 > 0:20:01- Pushing boundaries?- It is in my book. - Shall we find out if it works? - Let's do it.- Let's go.
0:20:03 > 0:20:07Will Nathan's bold move to stay simple pay off,
0:20:07 > 0:20:11or has he sunk his chances of Olympic glory?
0:20:11 > 0:20:14Shall we go with the quail egg? Happy with the crunchy outside?
0:20:14 > 0:20:18I think it came through all right. The fryer could be a bit higher.
0:20:21 > 0:20:26- Nice and crispy, nice and runny. Delicious.- Perfectly cooked.
0:20:26 > 0:20:31- Are you happy with the way the hogs pudding's come out? - If I was being completely honest,
0:20:31 > 0:20:35it could have had five minutes less in the oven.
0:20:35 > 0:20:40The hogs pudding's quite dry. It's a lot moussier than I'm used to.
0:20:40 > 0:20:42I quite like that lightness.
0:20:42 > 0:20:47- Cheese come through enough for you? - The cheese is there for two reasons, to richen it up
0:20:47 > 0:20:49and also to help it stick together.
0:20:49 > 0:20:54- Pleased with the way the seaweed comes through?- You get that taste of the seaside.
0:20:54 > 0:20:58That's important. That's indigenous to my area, where I'm cooking.
0:20:59 > 0:21:03The seaweed is quite salty and fishy.
0:21:03 > 0:21:06- The seaweed doesn't really gel with it all.- No.
0:21:06 > 0:21:12- Are you happy with the mushroom ketchup, the balance of the flavours? - I'm more than happy actually.
0:21:14 > 0:21:16The mushroom's lovely. Works really nice.
0:21:16 > 0:21:19You've got that nice acidity in that sauce.
0:21:19 > 0:21:25So the brief this year is about groundbreaking, pushing boundaries...
0:21:25 > 0:21:28- Does that dish do it for you? - From my view, it is.
0:21:28 > 0:21:32You don't see hogs pudding and seaweed on many menus in the UK.
0:21:32 > 0:21:35From that point of view, groundbreaking? Yeah, it is.
0:21:37 > 0:21:42Well, I think that went all right. Really happy with what I did.
0:21:42 > 0:21:47Anything less than eight would be a bit of a failure for me.
0:21:47 > 0:21:51It's only competition star Simon left to plate up
0:21:51 > 0:21:55and fortunately for him, his missing equipment has turned up.
0:21:55 > 0:21:59- Looks like you found your cutters. - Yeah, just about.- Bit of a fright there.- I can breathe again.
0:21:59 > 0:22:04But creating a woodland field is no mean feat and time is against him.
0:22:04 > 0:22:07Taking the cutters, he quickly shapes wafer thin slices
0:22:07 > 0:22:11of pickled beetroot and fills with goat's cheese.
0:22:11 > 0:22:16He then serves on a specially made wooden track with his edible moss, seasoned in beetroot powder.
0:22:16 > 0:22:20With the golden beetroot mushrooms and beetroot sponge,
0:22:20 > 0:22:23his woodland is coming to life, but there's still a lot to do.
0:22:23 > 0:22:26He cuts a role of beetroot gel and cheese to form a snail,
0:22:26 > 0:22:31- but in a rush, his nerves take over...- BLEEP- ..and it's ruined.
0:22:31 > 0:22:34A heavy blow for a seasoned competition chef,
0:22:34 > 0:22:38but prepared as ever, a back-up is at hand.
0:22:38 > 0:22:41He quickly rolls again, adds truffle antennae
0:22:41 > 0:22:45and garnishes with leaves, goat's cheese cream and beetroot powder.
0:22:45 > 0:22:51Will the pioneering cold starter leave Tom feeling lukewarm?
0:22:51 > 0:22:54- A few shaky nerves at the end there, chef?- Shaky hands all the time.
0:22:54 > 0:22:58Are you going to be top of the podium at the end of the day?
0:22:58 > 0:23:01It would be nice to be, but there's a long way to go.
0:23:01 > 0:23:04- Shall we go and try it?- Let's do it, chef.- Come on then.- Enjoy, boys.
0:23:06 > 0:23:09Will Simon's beetroot-based track and field be an epic start for
0:23:09 > 0:23:13a banquet, or has the competition king fallen at the first hurdle?
0:23:13 > 0:23:15First dish of Great British Menu up for you. Happy?
0:23:15 > 0:23:16Yeah.
0:23:16 > 0:23:20- Pleased with the way it looked? - Yeah, I think so. Yeah.
0:23:20 > 0:23:24I've never seen anything like that before, have you?
0:23:24 > 0:23:26I don't know about Mr Snail. He's running round the track.
0:23:26 > 0:23:29So this is the sponge that's been made with the gelatine?
0:23:29 > 0:23:33Yeah, it's just aerated beetroot juice.
0:23:33 > 0:23:35Has that come out the way you wanted?
0:23:35 > 0:23:38Perfect for me, yeah.
0:23:38 > 0:23:39Look at that.
0:23:39 > 0:23:43I haven't got a clue how he's done that, honestly.
0:23:43 > 0:23:46- It's like foam, isn't it? - Yeah.- Like a beetrooty foam.
0:23:46 > 0:23:48- It just disappears in your mouth. - Yeah.
0:23:48 > 0:23:52For me, the goats cheese just smashes all the flavour of anything that's in there.
0:23:52 > 0:23:57So the moss element of this dish, what does it add to the dish for you?
0:23:57 > 0:23:58It's there more for the shock factor.
0:23:58 > 0:24:02It's really for people to say, "Is that really moss?"
0:24:03 > 0:24:07- The moss, again, it's texture, there's no flavour.- No.
0:24:07 > 0:24:09It's much more of a concept dish.
0:24:09 > 0:24:12It's got to taste good, if you're going to make it look that good.
0:24:12 > 0:24:15I think the only thing we haven't tried is the snail.
0:24:15 > 0:24:17I feel bad breaking it.
0:24:17 > 0:24:20I'll leave you with the antennas.
0:24:21 > 0:24:24Has this whole dish got enough of focus for you, a focal point?
0:24:24 > 0:24:29I wanted it to be a real travel around and taste different things.
0:24:31 > 0:24:32A good way to start a banquet?
0:24:33 > 0:24:37I think it's a clever way to start a banquet.
0:24:37 > 0:24:38How did it go?
0:24:38 > 0:24:41It was hard, yeah. I've never been sort of really
0:24:41 > 0:24:44criticised like that, but without being criticised.
0:24:44 > 0:24:46It's putting seeds of doubt into my mind.
0:24:46 > 0:24:50One minute, I think I've got a good dish, the next minute, I'm thinking, "Is it?"
0:24:50 > 0:24:52Starters tried and tested,
0:24:52 > 0:24:57their fate is entirely in Tom's hands and his say is final.
0:24:57 > 0:24:59Three different dishes as well, totally different dishes.
0:24:59 > 0:25:00Yeah, completely.
0:25:00 > 0:25:04Even though we did two breakfasty type dishes, they weren't anywhere near.
0:25:04 > 0:25:05Nowhere near, were they?
0:25:14 > 0:25:18OK, shall we put you out of your miseries?
0:25:20 > 0:25:24Paul, your breakfast of champions.
0:25:24 > 0:25:26The dish was full of groundbreaking ideas.
0:25:26 > 0:25:29The pain au pudding was stunning.
0:25:29 > 0:25:33The bacon cooked with the maple, the flavours through that was delicious.
0:25:33 > 0:25:35Lots of great ideas going on there
0:25:35 > 0:25:40but...you got carried away in the moment
0:25:40 > 0:25:44and there was too many great ideas on one plate.
0:25:44 > 0:25:48Overall, I thought the dish was a little heavy to start off a banquet.
0:25:51 > 0:25:55Nathan, your hogs pudding with seaweed and crispy egg,
0:25:55 > 0:26:00potato terrine and mushroom ketchup, the saltiness and the earthiness
0:26:00 > 0:26:04of the seaweed worked really well with the hogs pudding.
0:26:04 > 0:26:06The flavours on the dish I thought were really subtle
0:26:06 > 0:26:08but it was really elegant.
0:26:09 > 0:26:13Needed acidity and you got that through the mushroom ketchup.
0:26:13 > 0:26:16The hogs pudding could have done with five minutes less in the oven.
0:26:16 > 0:26:19The mousse just a little bit grainy
0:26:19 > 0:26:21and visually it was fairly simple looking.
0:26:23 > 0:26:24Overall,
0:26:24 > 0:26:27I thought it was a wonderful dish.
0:26:30 > 0:26:37Simon, your track and field beetroot and goats cheese,
0:26:37 > 0:26:39visually was stunning.
0:26:39 > 0:26:41You really pushed yourself there.
0:26:41 > 0:26:44The sponge was fantastic, set really well.
0:26:44 > 0:26:48Overall, I thought maybe the dish was a little sweet.
0:26:48 > 0:26:53The moss seemed to lack just a little bit of flavour
0:26:53 > 0:26:56and the dish seemed to lack focus.
0:26:56 > 0:27:00It kind of got drawn into technique rather than ingredient.
0:27:03 > 0:27:09Paul, for your breakfast of champions I'm giving you...
0:27:12 > 0:27:14..seven out of ten.
0:27:16 > 0:27:22Nathan, for your hogs pudding with seaweed, crispy egg potato terrine
0:27:22 > 0:27:25and mushroom ketchup, I'm giving you...
0:27:27 > 0:27:28..eight out of ten.
0:27:30 > 0:27:34Simon, for your beetroot and goats cheese track and field,
0:27:34 > 0:27:36I'm giving you...
0:27:38 > 0:27:39..seven out of ten.
0:27:42 > 0:27:46Well done, guys. Let's see some nines and some tens.
0:27:46 > 0:27:48Keep up the good work, South West.
0:27:48 > 0:27:50Well done. Well done.
0:27:51 > 0:27:54So, after the starter Nathan's out in front with eight,
0:27:54 > 0:27:58leaving Paul and Simon in joint second place only one point behind.
0:27:58 > 0:28:01Eight out of ten gives me a head start over the other guys
0:28:01 > 0:28:03but this competition is fierce.
0:28:03 > 0:28:06Tomorrow, we'll have to see what happens.
0:28:06 > 0:28:09I'm playing catch up at the moment, but it's a race, not a sprint,
0:28:09 > 0:28:12and I'll be catching up Nathan soon hopefully.
0:28:12 > 0:28:14At this stage of the competition I'm happy with a seven.
0:28:14 > 0:28:18It is tight in there, the competition is seriously tight.
0:28:18 > 0:28:21Tomorrow it's the fish course.
0:28:21 > 0:28:24Seafood chef Nathan is intent on keeping his crown.
0:28:24 > 0:28:26- How are you feeling now? - A bit under pressure.
0:28:26 > 0:28:29And competition pro Simon is chasing his tail.
0:28:29 > 0:28:31- This is just scallops and cream. - Blimey.
0:28:31 > 0:28:34- You ever seen anything like that before?- Never.
0:28:40 > 0:28:42Subtitles by Red Bee Media Ltd