0:00:02 > 0:00:04It's make or break time on Great British Menu
0:00:04 > 0:00:07for three incredible chefs from the South West...
0:00:07 > 0:00:09Feeling the pressure on this one, boys.
0:00:09 > 0:00:14..clashing swords for the chance to cook at a magnificent Olympic feast.
0:00:14 > 0:00:17Yesterday saw Paul Ainsworth steal the gold
0:00:17 > 0:00:20with an extraordinary chicken kiev...
0:00:20 > 0:00:23I'm giving you ten out of ten.
0:00:24 > 0:00:28- Phenomenal! - '..knocking two Michelin-starred Nathan off the top spot,'
0:00:28 > 0:00:30and new boy, Simon, into touch.
0:00:30 > 0:00:32I was a bit disappointed with yesterday's result.
0:00:32 > 0:00:34I know I can cook better than that.
0:00:34 > 0:00:38Tonight it's dessert - the course Paul won last year.
0:00:38 > 0:00:40And I'd love to do it again.
0:00:40 > 0:00:41If those boys want to take my crown,
0:00:41 > 0:00:43they're going to have to tussle me for it,
0:00:43 > 0:00:45because I'm not going to let it go easy.
0:00:45 > 0:00:49But Paul's taking a big risk with some unusual ingredients.
0:00:49 > 0:00:53Turning into a bit of a Greek salad - anchovies, black olives...
0:00:53 > 0:00:55Do you want me to go out and get some for you, Paul?
0:00:55 > 0:00:57And Simon's coming out all guns blazing
0:00:57 > 0:00:59with an Olympic dessert,
0:00:59 > 0:01:02and the ultimate seal of approval.
0:01:02 > 0:01:05- Thank you very much for coming.- No no, my pleasure.- Lovely to see you.
0:01:05 > 0:01:09- I was lucky enough to test my dish on Lord Coe.- Really?- Yeah.
0:01:09 > 0:01:11He said, "Make sure you beat Nathan Outlaw."
0:01:13 > 0:01:14- Worried?- I'm worried,
0:01:14 > 0:01:18because I'm trailing you and he's just behind me.
0:01:18 > 0:01:21If he can get this right, he has every chance of winning.
0:01:22 > 0:01:23Fantastic!
0:01:37 > 0:01:39To meet this year's Olympic brief,
0:01:39 > 0:01:41the chefs have been pushed out of their comfort zone.
0:01:41 > 0:01:43Goodbye, Mr Nice Guy, come on!
0:01:43 > 0:01:46They've sought inspiration from world-class athletes,
0:01:46 > 0:01:49who know what it takes to win.
0:01:49 > 0:01:53Tonight, veteran Tom Kerridge will send just two contenders
0:01:53 > 0:01:56through to meet the judges. Everything rests
0:01:56 > 0:01:58on this final course.
0:01:58 > 0:02:02The thing about pastry, it is all about technique.
0:02:02 > 0:02:04If you don't get it right, you get hammered.
0:02:04 > 0:02:08For seafood chef, Nathan, the pressure of cooking against
0:02:08 > 0:02:10last year's dessert course champion is mounting.
0:02:10 > 0:02:14I don't know about you boys, but dessert is not my strongest point.
0:02:14 > 0:02:18No shellfish in my dessert. I do have to practise very hard.
0:02:18 > 0:02:21Bit nervous about today.
0:02:21 > 0:02:23I remember last year, having a good week
0:02:23 > 0:02:26and then I really messed my dessert up, but it ended up going
0:02:26 > 0:02:28to the banquet.
0:02:29 > 0:02:33- Dessert catches a few chefs out, doesn't it?- It does.
0:02:33 > 0:02:35I've already turned your ovens off!
0:02:40 > 0:02:44Just out in front with 25 points is Paul Ainsworth, whose playful
0:02:44 > 0:02:47presentation and cookery earned him the dessert course
0:02:47 > 0:02:50at last year's banquet.
0:02:50 > 0:02:53He stole first place from Nathan yesterday with a perfect ten,
0:02:53 > 0:02:56and is hoping for the same result today.
0:02:56 > 0:02:58I really don't want to lose the lead
0:02:58 > 0:03:00but as long as I get through to tomorrow to cook for the judges.
0:03:00 > 0:03:04If I could go into tomorrow with a bit of an advantage, even better.
0:03:06 > 0:03:09- Morning, Tom.- Hello, Paul. How are you?- Very well, thank you.
0:03:09 > 0:03:13- What have we got here?- This dessert is called Then And Now.- OK.
0:03:13 > 0:03:16I'm going to do a representation of how you used to be
0:03:16 > 0:03:19rewarded in the Olympics and how you're rewarded now.
0:03:19 > 0:03:24For an olive leaf laurel wreath, I'm making a pistachio
0:03:24 > 0:03:27- and olive oil sponge to make a leaf.- Olive oil.- Sponge.
0:03:27 > 0:03:29- OK.- And then I'm going to make
0:03:29 > 0:03:32a crispy biscuit, Rice Krispie base,
0:03:32 > 0:03:35- like a chocolate delice.- OK. - And I'll simply garnish it
0:03:35 > 0:03:37with watermelon,
0:03:37 > 0:03:40strawberries and feta cheese.
0:03:40 > 0:03:42OK.
0:03:42 > 0:03:44- Confident with this one, Paul? - Yeah, I am.
0:03:44 > 0:03:48Any theatrics for your closing ceremony here?
0:03:48 > 0:03:51I had something specially commissioned. It'll showcase
0:03:51 > 0:03:54a bit of theatre and I'm literally going for gold on this one.
0:03:54 > 0:03:58Paul's looking to hold onto his title
0:03:58 > 0:04:00with an unusual Olympic dessert
0:04:00 > 0:04:04with Greek-inspired olive oil sponge cake, feta cheese
0:04:04 > 0:04:06and modern-day chocolate medal,
0:04:06 > 0:04:08with a specially made chocolate disc.
0:04:08 > 0:04:11He's thrown in a few ingredients I wasn't expecting in a pudding.
0:04:11 > 0:04:14It's a risk. He's five points ahead.
0:04:14 > 0:04:17If he gets this disastrously wrong
0:04:17 > 0:04:20and Simon or Nathan get theirs spot-on, pin perfect right,
0:04:20 > 0:04:23Paul could find himself in last place again.
0:04:23 > 0:04:26In second place, four points ahead of Simon,
0:04:26 > 0:04:29is two Michelin-starred heavyweight Nathan Outlaw,
0:04:29 > 0:04:32a third-time contender who's yet to cook at the banquet.
0:04:32 > 0:04:35His classic dishes with a modern twist have scored well all week,
0:04:35 > 0:04:38but he can't afford to be complacent today.
0:04:38 > 0:04:42I've been in GBM twice before and my desserts were not up to scratch.
0:04:42 > 0:04:45Simon is going to come out all guns blazing, he has to,
0:04:45 > 0:04:48because this is his last chance. I will be a little nervous
0:04:48 > 0:04:51about what he's going to do, so I'll have to up my game today.
0:04:52 > 0:04:55- Hello there, chief.- Morning, Tom. - What are we doing?
0:04:55 > 0:04:57Elderflower and lemon tart
0:04:57 > 0:05:01with a strawberry and Cornwall sorbet.
0:05:01 > 0:05:03The Cornwall is a sparkling wine from Cornwall.
0:05:03 > 0:05:05Let's talk through what's going on.
0:05:05 > 0:05:08We've got little baby wild strawberries here.
0:05:08 > 0:05:10They're going to be as a nice garnish
0:05:10 > 0:05:12and then we got normal strawberries,
0:05:12 > 0:05:14which we'll make a jus out
0:05:14 > 0:05:18- for the base of our sorbet.- Yes. - We've got a little elderflower
0:05:18 > 0:05:22- cordial and lemons, which is the base for the tart mix.- OK.
0:05:22 > 0:05:25Where's the ground-breaking, pushing the boundaries,
0:05:25 > 0:05:27what chances are you taking with this dessert?
0:05:27 > 0:05:30The ground-breaking aspect of this dish is the flavours.
0:05:30 > 0:05:33There's a few techniques in there, bleeding the strawberries,
0:05:33 > 0:05:35extracting the juice.
0:05:35 > 0:05:37- It's a nice way of making a strawberry sorbet.- OK.
0:05:37 > 0:05:41Nathan's letting his ingredients do the talking,
0:05:41 > 0:05:44cooking an elderflower and lemon tart with strawberry sorbet
0:05:44 > 0:05:49and vanilla meringues - a simple classic that needs to pack a punch.
0:05:49 > 0:05:51Nathan has turned up today with a tray
0:05:51 > 0:05:54full of fantastic flavours,
0:05:54 > 0:05:57but I'm worried his dish doesn't have the fireworks of a grand finale.
0:05:57 > 0:06:01And if he hasn't got the fireworks of a grand finale, and Simon has,
0:06:01 > 0:06:03Nathan's not untouchable.
0:06:05 > 0:06:09Trailing behind with 20 points is rising star Simon Hulstone -
0:06:09 > 0:06:11a competition pro, whose technical dishes have
0:06:11 > 0:06:13so far been hit and miss.
0:06:13 > 0:06:15He's four points behind rival Nathan,
0:06:15 > 0:06:19and giving everything he's got to stay in the competition.
0:06:19 > 0:06:22There's every chance I could still get to the judges tomorrow
0:06:22 > 0:06:25so I'm going to go in and make sure it's the best I can.
0:06:25 > 0:06:28I'm not going to go down lightly.
0:06:28 > 0:06:31- Hello, chef.- How are you? - Super-dupes!
0:06:31 > 0:06:34Ready for that final lunge for the line?
0:06:34 > 0:06:35Yeah, let's go for it.
0:06:35 > 0:06:39- What's the name of your dish? - It's called Closing Ceremony -
0:06:39 > 0:06:42chocolate medal, using chocolate, olive oil,
0:06:42 > 0:06:45cream, and then I'm going to be spraying it gold
0:06:45 > 0:06:49and also doing the Olympic Torch, so I'm going to make
0:06:49 > 0:06:52strawberry compote, vanilla rice pudding,
0:06:52 > 0:06:55lemon creme brulee and then I'm going to set it alight
0:06:55 > 0:06:58and it will be a self-glazing creme brulee, so it's going
0:06:58 > 0:07:03to go there on fire and when it's popped off, it's nice and crunchy to break through.
0:07:03 > 0:07:05You'd say the boundary-pushing thing you're doing
0:07:05 > 0:07:08- is setting fire to your dessert? - Yeah.
0:07:09 > 0:07:12Simon's throwing everything at this last course,
0:07:12 > 0:07:14making a groundbreaking
0:07:14 > 0:07:17chocolate and olive oil medal and a flaming creme brulee Olympic Torch.
0:07:17 > 0:07:21Simon appears to be going for fireworks, he's making a gold medal
0:07:21 > 0:07:25and then he's going to set it alight with an Olympic Torch.
0:07:25 > 0:07:27It all sounds amazing. If he can get this right,
0:07:27 > 0:07:29focus on getting it right,
0:07:29 > 0:07:31he has every chance of winning.
0:07:36 > 0:07:40The South West contenders all want to end their menus on a high,
0:07:40 > 0:07:43but there's only room for two in the judges' chamber tomorrow.
0:07:43 > 0:07:47Simon and Nathan are worried that last year's champion has this course
0:07:47 > 0:07:52in the bag, with another presentation surprise.
0:07:52 > 0:07:55What little sneaky tricks have we got this time, you're keeping hidden from us all?
0:07:55 > 0:07:57No, nothing.
0:07:59 > 0:08:02Not anything specially made for this one?
0:08:02 > 0:08:06I've had a little disk commissioned, which is like a, basically
0:08:06 > 0:08:09a nice recipe of cocoa butter and chocolate.
0:08:09 > 0:08:12When I plate up, I'll explain to you what it's all about.
0:08:12 > 0:08:14So you have something up your sleeve, then?
0:08:16 > 0:08:19This is another Paul Ainsworth style kind of dish.
0:08:19 > 0:08:22There's going to be a nice simple bit of theatre with this.
0:08:22 > 0:08:25I think this is a really brilliant dessert,
0:08:25 > 0:08:28huge focus on flavour, but again, good fun.
0:08:28 > 0:08:33One of the biggest mistakes you could make on dessert day is thinking you're already through.
0:08:33 > 0:08:36One of those two guys could really mess up here.
0:08:36 > 0:08:38Simon's just got to be ready to pounce.
0:08:38 > 0:08:42Simon's got some tricks up his sleeve too,
0:08:42 > 0:08:45making award-winning Nathan begin to doubt his elderflower
0:08:45 > 0:08:47and lemon tart has what it takes.
0:08:47 > 0:08:50Simon, when you talked through your dish to Tom,
0:08:50 > 0:08:52I heard you were flaming something.
0:08:52 > 0:08:55I'm sending my dessert out as an Olympic Torch on flame.
0:08:55 > 0:08:58It's instantly recognisable as the Olympic Torch.
0:08:58 > 0:09:01It's making me feel like I should flambe my lemon tart.
0:09:01 > 0:09:03You can always do that, chef.
0:09:03 > 0:09:06Nathan's dish sounds very simple.
0:09:06 > 0:09:10There's probably nothing really daring in there.
0:09:10 > 0:09:14If he gets the techniques bang on with flavour, he could pull something out of the hat.
0:09:14 > 0:09:17There's certainly no guaranteed place for me tomorrow.
0:09:17 > 0:09:20Paul overtook Nathan yesterday and is confident his
0:09:20 > 0:09:23Then And Now dessert will extend his lead.
0:09:23 > 0:09:25But Tom's not sure about his choice of ingredients.
0:09:25 > 0:09:29- So, you've got salt from the feta cheese...- Yeah.
0:09:29 > 0:09:32- ..olive oil...- Yeah.
0:09:32 > 0:09:35Are you not worried there's a few savoury things going on?
0:09:35 > 0:09:39Are you not concerned it's turning into a bit of a Greek salad?
0:09:41 > 0:09:45Anchovies, black olives - want me to go out and get some for you, Paul?
0:09:45 > 0:09:47Not used feta cheese with a dessert before.
0:09:47 > 0:09:49I think savoury is quite a nice thing in desserts.
0:09:49 > 0:09:51It works, it really,
0:09:51 > 0:09:55really does work and I'm hoping to showcase that today.
0:09:55 > 0:09:57I'm hoping I'm not going to get egg on my face.
0:09:57 > 0:09:59Feta's really salty.
0:09:59 > 0:10:02Too much feta could kill off the whole dish
0:10:02 > 0:10:04and turn it into something bizarre.
0:10:04 > 0:10:06Maybe it'll work, maybe it won't.
0:10:06 > 0:10:09It doesn't sound great to me, to be honest.
0:10:10 > 0:10:14Paul isn't the only one marrying lots of different flavours.
0:10:14 > 0:10:17How are we doing, Mr Hulstone? All good. What's going on?
0:10:17 > 0:10:20- Just de-moulded my chocolate olive oil.- Chocolate and olive oil?
0:10:20 > 0:10:23The olive oil replaces the butter to make it lighter
0:10:23 > 0:10:25and easier to cut through.
0:10:25 > 0:10:28- Does the olive oil come through?- The olive oil is there for the texture,
0:10:28 > 0:10:31it doesn't affect anything more than that.
0:10:32 > 0:10:35- What else have we got going on?- I've got my brulee to go on in a second.
0:10:35 > 0:10:37I've cooked the brulee in the Thermomix.
0:10:37 > 0:10:41- Compote's on - strawberries.- Yeah. - Rice pudding's almost there.
0:10:41 > 0:10:45You're going to put all these lovely elements together and then you're going to set them alight?
0:10:45 > 0:10:46Yeah, I'm going to burn them.
0:10:46 > 0:10:50Simon, he's putting a lot of emphasis on this flame
0:10:50 > 0:10:52on his dish working.
0:10:52 > 0:10:55I hope for his sake he's got it right and he's practised it.
0:10:55 > 0:10:59If it all fails we could end up with complete disaster.
0:11:03 > 0:11:06To make sure his dessert met this year's Olympic brief,
0:11:06 > 0:11:11Simon sought the help of friend and fellow chef, Andrew Ditchfield.
0:11:11 > 0:11:13Welcome to the House of Commons kitchen.
0:11:13 > 0:11:17He's been a pastry chef at the House of Commons for 13 years
0:11:17 > 0:11:21and there's one technique in particular Simon's desperate to perfect.
0:11:21 > 0:11:23I need to do a dessert for the Olympic Feast.
0:11:23 > 0:11:26I want the flame going out there, I want a gold medal.
0:11:26 > 0:11:30I want everyone to be talking about it. It's got to be spectacular.
0:11:30 > 0:11:32Andrew has a groundbreaking idea.
0:11:32 > 0:11:38I was thinking, could we flavour it with a Cointreau or a Grand Marnier?
0:11:38 > 0:11:42- So the alcohol burns rather than using a blowtorch?- Yeah.
0:11:42 > 0:11:45- Give it a good squirt? - Yeah, see what happens. Right.
0:11:47 > 0:11:50- Well, that's pretty impressive. - That's certainly burning.
0:11:51 > 0:11:55Who better to test it than former Olympic gold medallist
0:11:55 > 0:11:58and chair of the Organising Committee of the London 2012 Games -
0:11:58 > 0:12:00Lord Sebastian Coe.
0:12:00 > 0:12:02- Lovely to see you.- Hi.
0:12:04 > 0:12:06I've been tasked with doing a dessert for the...
0:12:06 > 0:12:09- You've got the medal.- Yes!
0:12:09 > 0:12:12I'm going to do the Olympic Torch and the gold medal
0:12:12 > 0:12:16which every one of the British team will be taking away with them, I'm sure.
0:12:16 > 0:12:19Oh, it's a given. Is this the point I stand clear?
0:12:19 > 0:12:20You stand very clear.
0:12:20 > 0:12:22No, it's all perfectly safe.
0:12:22 > 0:12:24- You've created a great flame here. - It's fantastic.
0:12:24 > 0:12:26I hope ours is as good as this.
0:12:26 > 0:12:29- Proof of the pudding. - The rice pudding.
0:12:30 > 0:12:33Mm! This is superb.
0:12:33 > 0:12:35- The glaze is fantastic. - It works a treat.
0:12:35 > 0:12:37An Olympian effort!
0:12:37 > 0:12:39A dessert that not only tasted delicious
0:12:39 > 0:12:42but really sported a fairly serious meaty flame on the top
0:12:42 > 0:12:45which is the embodiment of the Olympic spirit.
0:12:45 > 0:12:49I think he got all the right ingredients in more than one way.
0:12:49 > 0:12:51Lord Coe's reaction was absolutely fantastic.
0:12:51 > 0:12:55To get that from my first mock-up was mind-blowing. Absolutely fantastic for me.
0:12:57 > 0:13:00Simon can't wait to tell his already anxious competition
0:13:00 > 0:13:03about his amazing Olympic feedback.
0:13:03 > 0:13:06I was lucky enough to test my dish
0:13:06 > 0:13:09- on Lord Coe in the Houses of Parliament.- Really?- Yeah.
0:13:09 > 0:13:13It was really good to meet him. Wished me luck and said, make sure you beat Nathan Outlaw.
0:13:15 > 0:13:18I'm feeling more nervous now than I have done all week.
0:13:18 > 0:13:20There's a couple of elements to my dish,
0:13:20 > 0:13:23if I get them wrong I might be struggling.
0:13:23 > 0:13:26- How are we doing, Mr Outlaw? - Good. Got the tart in the oven.
0:13:26 > 0:13:28- What temperature's that in?- 110.
0:13:28 > 0:13:31Also in there we've got the meringues that are in there as well.
0:13:31 > 0:13:34- You're doing the meringues and the tart at the same time?- Yeah.
0:13:35 > 0:13:38On the stove here I've got my strawberry and champagne sorbet.
0:13:38 > 0:13:42Is there enough of a wow factor, enough to not make me nod off on the last day of judging?
0:13:42 > 0:13:45I think the zinginess will wake you up.
0:13:45 > 0:13:48Nathan's not going to give me fireworks,
0:13:48 > 0:13:51as in setting his dish alight, but he has to make sure that everything is right.
0:13:51 > 0:13:55The pastry's got to be very thin and crisp and cooked properly.
0:13:55 > 0:13:58The meringues have to have that amazing crunch to them.
0:13:58 > 0:14:00As simple as they are everything has to be perfect.
0:14:00 > 0:14:03Paul, on the other hand, is promising fireworks
0:14:03 > 0:14:07with his chocolate medal and specially commissioned chocolate disc
0:14:07 > 0:14:09which his fellow chefs are yet to see,
0:14:09 > 0:14:11and he has another surprise up his sleeve.
0:14:11 > 0:14:14OK, Paul, how are we doing? What have we got here?
0:14:14 > 0:14:16Tom, here I'm making, it's like a toffee sauce
0:14:16 > 0:14:21and I'll put a little bit of rock salt in there to give a savouriness to the dish.
0:14:21 > 0:14:24Once I get the consistency I want, I'm going to put this powder in.
0:14:24 > 0:14:28- This is gold colour.- Going for the gold medal.- Yeah, exactly,
0:14:28 > 0:14:33which is then going to be one of the last elements to the surprise bit of the dish.
0:14:33 > 0:14:35Paul mentioned to me at the beginning
0:14:35 > 0:14:38he's got some sort of a major surprise going on.
0:14:38 > 0:14:41I've seen some liquid gold on the stove.
0:14:41 > 0:14:44There could be a grand finale to Paul's dish.
0:14:45 > 0:14:47Paul's not the only chef going for gold today.
0:14:47 > 0:14:50Simon's making chocolate medals too
0:14:50 > 0:14:53and his clever presentation has caught veteran Tom's eye.
0:14:54 > 0:14:57Is that a professional spray gun there, Simon?
0:14:57 > 0:14:59Yeah, it's a compressor gun.
0:14:59 > 0:15:04It's for home hobby craft, really, to you know, paint your model trains.
0:15:04 > 0:15:07- You're painting this with what? - Edible gold.
0:15:07 > 0:15:11- What's the white underlaying? - It's cocoa butter.
0:15:11 > 0:15:15Basically, because the chocolate's so dark
0:15:15 > 0:15:17when you put the gold onto it it disappears.
0:15:17 > 0:15:20So, the gold will show up on the white.
0:15:20 > 0:15:23- It's like an undercoat if you're painting a wall?- Exactly, yeah.
0:15:23 > 0:15:27Simon's techniques are stuff I've never seen before
0:15:27 > 0:15:30and wouldn't know how to do it either.
0:15:30 > 0:15:34My dessert is good, it's fun, it's got a bit of humour to it,
0:15:34 > 0:15:36it's got the Olympic spirit to it.
0:15:37 > 0:15:39So, yeah, I could pull it back.
0:15:39 > 0:15:42Paul still hasn't revealed what tricks he has in store
0:15:42 > 0:15:44and is first to plate up.
0:15:44 > 0:15:48He cuts his olive oil sponge into leaf shapes
0:15:48 > 0:15:50to symbolise ancient Greek laurel wreaths.
0:15:50 > 0:15:53And gets his modern day chocolate medal onto his plate
0:15:55 > 0:15:58with that controversial feta cheese salad.
0:15:58 > 0:16:02Before revealing his specially commissioned tempered chocolate disc
0:16:02 > 0:16:06with then and now Olympic dates etched in gold.
0:16:09 > 0:16:13Finally his presentation surprise.
0:16:13 > 0:16:15If you just pour a little bit of the sauce on.
0:16:16 > 0:16:18Wow.
0:16:20 > 0:16:22Bronze, silver, gold.
0:16:22 > 0:16:25- Which one's this going to be, Paul? - I'm hoping gold.
0:16:25 > 0:16:28- Shall we go and taste it? - Yeah, love to.
0:16:28 > 0:16:31Does Paul's Olympic themed dessert have what is takes
0:16:31 > 0:16:33to close the Olympic Feast?
0:16:33 > 0:16:35- Pleased with how it looks?- Yeah.
0:16:35 > 0:16:37Every element today has turned out perfect.
0:16:39 > 0:16:42- It looks impressive to me.- It looks lovely. It does look lovely.
0:16:42 > 0:16:45- The chocolate disc on the top, that's obviously the surprise?- Yes.
0:16:45 > 0:16:48- Did you have a go at making that yourself?- I could not get chocolate that thin.
0:16:48 > 0:16:51It's not just tempered chocolate disc,
0:16:51 > 0:16:55it's a ratio of cocoa butter so that the sauce goes through.
0:16:55 > 0:16:56OK.
0:16:56 > 0:16:59The one thing that is on there that I think could have been made
0:16:59 > 0:17:02in the time is the tempered chocolate disc.
0:17:02 > 0:17:06Have a stencil already done but chocolate tempering takes 10 minutes.
0:17:08 > 0:17:10And the gold sauce?
0:17:10 > 0:17:13- The flavour of that is like... - Like Caramac.
0:17:14 > 0:17:19You've got this gold sauce which is really nice.
0:17:20 > 0:17:24- Pistachio sponge. You can taste the pistachios enough?- Yeah. Yeah.
0:17:24 > 0:17:26I think you can definitely taste the pistachios.
0:17:26 > 0:17:29And the olive oil isn't too overpowering?
0:17:29 > 0:17:31It's not too rich?
0:17:31 > 0:17:32No. That's what I wanted.
0:17:34 > 0:17:38- He's got a nice dessert. - I like the effect of the leaf as a pistachio cake, yeah.
0:17:38 > 0:17:42So, the feta coming through this dish. The point of it is for..?
0:17:42 > 0:17:47I think it brings an unusual element that people won't have tried before.
0:17:47 > 0:17:49I think it's definitely pushing boundaries.
0:17:51 > 0:17:54Ooh. It makes your mouth go very dry, very quick.
0:17:54 > 0:17:57It's really savoury.
0:17:57 > 0:18:00- Takes the sweetness away.- I don't know if it needs to be there.
0:18:00 > 0:18:03Well, that's it, the last dish of the day.
0:18:03 > 0:18:07Um, I hope I've done enough. I'm desperate for a high score.
0:18:07 > 0:18:09I'd love to the end the week being the winner of the week
0:18:09 > 0:18:13but I just want a high score that takes me through to cook for the judges tomorrow.
0:18:13 > 0:18:16Nathan's next to plate up and all he has to do
0:18:16 > 0:18:20is caramelise the top of his lemon and elderflower tart.
0:18:20 > 0:18:25It's one of them desserts you look at and think, that's very simple, there's not much wow about it.
0:18:25 > 0:18:30But I think the real ground-breaking element of it is the flavours,
0:18:30 > 0:18:32the way they marry together. I think that will see me through.
0:18:33 > 0:18:35He dots the plate with vanilla meringues
0:18:35 > 0:18:38and adds some wild strawberry garnish.
0:18:38 > 0:18:41He then drizzles his tart with elderflower syrup,
0:18:41 > 0:18:45adds a quenelle of strawberry sorbet and delivers it to the pass.
0:18:50 > 0:18:52- There you go.- OK. Is it ground-breaking?
0:18:52 > 0:18:56I think so because of the flavours and when you taste it, hopefully you'll see that.
0:18:56 > 0:19:00- It's got a nice cream on it so shall we get cracking and taste it? - Definitely.
0:19:00 > 0:19:03Will Nathan's simple lemon and elderflower tart
0:19:03 > 0:19:05be the grand finale Tom is looking for?
0:19:05 > 0:19:09- OK. Happy with it?- Yeah. I like the look of it, definitely.
0:19:09 > 0:19:12That's the way I'd want it to look at a banquet.
0:19:12 > 0:19:16- It's stunning.- Yeah, lovely.- My sort of dessert. I love that set-up.
0:19:18 > 0:19:22Do you think there's enough sparkling wine in there? Is the acidity high enough?
0:19:22 > 0:19:26I think there is because I didn't want it to be too sharp.
0:19:26 > 0:19:29Usually a sorbet's quite tart but with this,
0:19:29 > 0:19:32it's the tart that's tart and you want the sorbet to complement that.
0:19:34 > 0:19:37I don't really pick up any elderflower anywhere.
0:19:37 > 0:19:40It has a very, very slight undertone of elderflower
0:19:40 > 0:19:44but it's not the main flavour you can taste.
0:19:44 > 0:19:48- Pastry cooked OK?- I'm happy with the way the tart's gone.
0:19:48 > 0:19:51I would have gone a little thinner with the pastry, maybe.
0:19:51 > 0:19:55- I'm not sure about the pastry. - It's a bit under, isn't it?- Yeah.
0:19:55 > 0:19:57Feels a little bit damp.
0:19:57 > 0:19:59Yeah, I don't think that's cooked underneath.
0:19:59 > 0:20:02So, Nathan, do you think you've taken a risk here,
0:20:02 > 0:20:05that you've been daring and pushed boundaries?
0:20:05 > 0:20:08For me, it's pushed boundaries because pastry's not my strongest point.
0:20:08 > 0:20:10To actually execute a tart like that,
0:20:10 > 0:20:12get the sorbet right in the time we've had,
0:20:12 > 0:20:15for me, I'm very happy with it.
0:20:17 > 0:20:19It's classic flavours, isn't it?
0:20:19 > 0:20:21I don't know if it's ground-breaking or pushing boundaries.
0:20:21 > 0:20:23It's a lemon tart with elderflower.
0:20:23 > 0:20:27I don't know if it's the way to end an Olympic banquet.
0:20:27 > 0:20:32- Is it good enough to keep you ahead of Simon?- Yeah, I think it is.
0:20:33 > 0:20:35The tart came out exactly how I wanted it to.
0:20:35 > 0:20:38It was a big risk because if it had gone wrong there was no reserve,
0:20:38 > 0:20:41I'd have had basically nothing to serve.
0:20:41 > 0:20:44The sorbet came out nice and set. I was really happy with it.
0:20:44 > 0:20:46I'm really pleased.
0:20:47 > 0:20:51But will it be enough to keep him ahead of rival Simon,
0:20:51 > 0:20:54who's pulling out all the stops on this last course serving
0:20:54 > 0:20:58a ground-breaking chocolate and olive oil medal served on a novelty Union Jack pillow
0:20:58 > 0:21:01and has one last technique up his sleeve -
0:21:01 > 0:21:05a self-glazing top for his lemon, vanilla and strawberry creme brulee.
0:21:05 > 0:21:08I'm just adding a caramel mixture to the top of it.
0:21:08 > 0:21:13All of this is broken down bits of caramel then I add the alcohol to it.
0:21:13 > 0:21:16When the alcohol burns it brings the caramel back together
0:21:16 > 0:21:19to form a self-brulee, basically.
0:21:19 > 0:21:23Working quickly, he places his creme brulees
0:21:23 > 0:21:27on their specially designed stands and delivers them to the pass.
0:21:28 > 0:21:31Before setting the self-glazing top alight.
0:21:31 > 0:21:34- The Olympic torch for Closing Ceremony.- Fantastic!
0:21:34 > 0:21:38- What do you make of that, boys? - Brilliant presentation, isn't it?
0:21:38 > 0:21:41- Really good.- It's stunning, isn't it?
0:21:41 > 0:21:43The flame. The gold medal.
0:21:43 > 0:21:45OK, Simon, shall we get going and get tasting
0:21:45 > 0:21:48before the flame goes out on us?
0:21:48 > 0:21:51Will Simon's Closing Ceremony propel him to Olympic glory
0:21:51 > 0:21:53or see him crash out of the race?
0:21:53 > 0:21:55Has it got a purpose?
0:21:55 > 0:21:58Yeah, well, the whole idea behind it is actually self-glazing
0:21:58 > 0:22:00the top of it.
0:22:00 > 0:22:02It's a creme brulee on the top.
0:22:02 > 0:22:04It's Simon on presentation again, isn't it?
0:22:04 > 0:22:08- This is his simplest one yet, though.- I know, true.
0:22:12 > 0:22:14That rice OK, cooked for you?
0:22:14 > 0:22:15Yeah, the rice is fine.
0:22:15 > 0:22:18Pleased with the way that the strawberries are at the bottom,
0:22:18 > 0:22:23- not too sweet?- No, because the rice pudding is not overly sweet.
0:22:24 > 0:22:26- The old classic flavours in there. - Yeah.
0:22:26 > 0:22:29- Strawberries, rice pudding. - Creme brulee.
0:22:29 > 0:22:33The chocolate itself, you used olive oil in that, rather than butter,
0:22:33 > 0:22:36are you happy with the end effect from that?
0:22:36 > 0:22:38Yeah, because butter would set a lot harder
0:22:38 > 0:22:40and also coats your mouth with fat.
0:22:40 > 0:22:46I think that's quite strong, that chocolate. That is bitter.
0:22:46 > 0:22:48Two elements here, you've got the chocolate
0:22:48 > 0:22:50then the rice pudding and lemon.
0:22:50 > 0:22:52You think they work well together?
0:22:52 > 0:22:54It's almost like having two different desserts
0:22:54 > 0:22:58and that was the idea behind it so sweet and then on to the chocolate.
0:22:58 > 0:23:00- Worried? - I'm worried.
0:23:00 > 0:23:04I'm trailing you and he's just behind me so, yeah.
0:23:04 > 0:23:07Have you pushed the boundaries far enough to get back in contention?
0:23:07 > 0:23:11Yeah, I'd like to think I finished on a high note.
0:23:11 > 0:23:14- I think he'll be feeling confident. - It's strong.
0:23:14 > 0:23:18Well done, mate, we were just saying you should be feeling confident.
0:23:18 > 0:23:20- Did you enjoy it? - Yeah, loved it. Really good.
0:23:20 > 0:23:23A real good wow factor with that flame.
0:23:23 > 0:23:26- Tom gives nothing away in there, does he?- No.
0:23:29 > 0:23:32Cooking over, the waiting begins.
0:23:32 > 0:23:38Only two chefs can go forward to represent the South West tomorrow. Who goes is down to Tom.
0:23:38 > 0:23:39I'm really nervous.
0:23:39 > 0:23:41Especially after the high I got yesterday.
0:23:41 > 0:23:45Today... I could go home today.
0:23:45 > 0:23:49I don't mind if I get three points, as long as Nathan gets two and Paul gets one.
0:23:49 > 0:23:53As long as I come top out of the three of us in one course,
0:23:53 > 0:23:55I can leave very happy.
0:23:56 > 0:24:00I think Simon has probably had his best dish of the week.
0:24:00 > 0:24:02I just hope that I get a high enough score.
0:24:02 > 0:24:05Paul is in the lead with 25 points.
0:24:05 > 0:24:07Nathan's in second with 24
0:24:07 > 0:24:11and Simon is in the danger zone with just 20.
0:24:16 > 0:24:18- How are we doing, guys?- Nervous.
0:24:20 > 0:24:23I'll start off with you, Paul.
0:24:23 > 0:24:28Your pistachio, chocolate, feta, strawberries and melon.
0:24:28 > 0:24:30The chocolate cake looked fantastic.
0:24:30 > 0:24:33Flavour-wise, it tasted so rich, so decadent.
0:24:33 > 0:24:37The flavour of the olive oil with that pistachio sponge,
0:24:37 > 0:24:40I thought it worked really, really well. The feta?
0:24:42 > 0:24:44It gave a really salty kick
0:24:44 > 0:24:47but whilst the feta, it made sense being there,
0:24:47 > 0:24:52I'm not quite sure that you got the quantities right.
0:24:52 > 0:24:55The chocolate disc on the top,
0:24:55 > 0:25:00I have to ask if the judges will question whether you should be tempering the chocolate yourself.
0:25:00 > 0:25:03Nathan, your elderflower and lemon,
0:25:03 > 0:25:08strawberry and Cornwall yogurt and meringues.
0:25:08 > 0:25:12The dish was quite simple and with it being that simple,
0:25:12 > 0:25:16everything on that plate needs to be perfectly executed.
0:25:16 > 0:25:18The pastry was a little bit thick on the bottom.
0:25:18 > 0:25:22It didn't quite have that crunch that maybe you were looking for.
0:25:24 > 0:25:26The elderflower in the custard,
0:25:26 > 0:25:28although it was cooked perfectly, I kind of lost it.
0:25:28 > 0:25:30The lemon overpowered it.
0:25:30 > 0:25:34I had to ask myself, were you pushing any boundaries here?
0:25:34 > 0:25:38I'm not so sure you were.
0:25:38 > 0:25:39Simon,
0:25:39 > 0:25:42your closing ceremony,
0:25:42 > 0:25:46possibly your simplest looking dish by far.
0:25:46 > 0:25:50But for me, the most effective thing you've done all week.
0:25:50 > 0:25:55I thought that gold medal was just beautiful.
0:25:55 > 0:25:59The richness of the texture, it was just spot on.
0:25:59 > 0:26:02Lighting a desert with a blowtorch, I'm not sure if you were lucky
0:26:02 > 0:26:04or whether you're just brilliant.
0:26:04 > 0:26:06It worked so well.
0:26:06 > 0:26:10Overall, Simon, this is by far your best dish of the week. Really well done.
0:26:10 > 0:26:13Thank you very much.
0:26:15 > 0:26:21As you know, only two of you can cook for the judges tomorrow.
0:26:21 > 0:26:26With a score of seven for their dessert,
0:26:26 > 0:26:30giving them the highest score across the week...
0:26:30 > 0:26:35Is Paul. Congratulations, Paul.
0:26:35 > 0:26:37- Smashing!- Thank you.
0:26:37 > 0:26:39So, that leaves two chefs.
0:26:39 > 0:26:41Simon and Nathan.
0:26:43 > 0:26:48Simon, for your closing ceremony,
0:26:48 > 0:26:50I am giving you...
0:26:52 > 0:26:54Nine points.
0:26:58 > 0:27:07Nathan, for your elderflower and lemon tart, I'm giving you...
0:27:09 > 0:27:12Six points.
0:27:12 > 0:27:17Which means, Nathan, you're also cooking for the judges tomorrow.
0:27:17 > 0:27:23- Simon, huge, huge commiserations. - No problem at all. Beaten by two good guys.
0:27:23 > 0:27:27Nathan and Paul, tomorrow, the battle continues.
0:27:27 > 0:27:29Well done, boys.
0:27:33 > 0:27:35It's a great result for Paul and Nathan,
0:27:35 > 0:27:39but sadly, newcomer Simon must now leave the competition.
0:27:39 > 0:27:42I'm absolutely elated with the nine out of 10.
0:27:42 > 0:27:46I'm absolutely gutted I haven't got to cook for the judges tomorrow.
0:27:46 > 0:27:51When he said about Simon's dish and he was praising it like that,
0:27:51 > 0:27:53I thought, that's it, I'm going out.
0:27:53 > 0:27:58Luckily, it was all right and I'll be cooking tomorrow against Paul.
0:27:58 > 0:27:59I'm on cloud nine.
0:27:59 > 0:28:03I'm going to take all Tom's comments on board, get a good night's sleep,
0:28:03 > 0:28:06come in tomorrow, early start, all guns blazing.
0:28:06 > 0:28:09Tomorrow, it's crunch time for Paul and Nathan.
0:28:09 > 0:28:11- Are you up for this? - Well up for it.
0:28:11 > 0:28:14Former champion Paul is taking a massive risk.
0:28:14 > 0:28:16I might be shooting myself in the foot.
0:28:16 > 0:28:19You must have had a sleepless night, making changes at the last minute.
0:28:19 > 0:28:23- Oh, you- BLEEP! - I'll have to re-plate one piece.
0:28:23 > 0:28:27And the judges have a tough decision to make.
0:28:27 > 0:28:29Everything just sings off the plate to you.
0:28:29 > 0:28:34- Hang on, this dish is beige!- No. - You are just arguing for the sake of it. Yes, you are.
0:28:44 > 0:28:46Subtitles by Red Bee Media Ltd