0:00:02 > 0:00:05So far, the battle for the South West has been packed full of drama.
0:00:05 > 0:00:06Bronze, Silver, Gold.
0:00:06 > 0:00:08I've never seen anything like this before.
0:00:08 > 0:00:09Whoa!
0:00:09 > 0:00:11No, it's not for me.
0:00:11 > 0:00:13Yesterday, saw competitive newcomer
0:00:13 > 0:00:15Simon Hurlstone take a bow.
0:00:15 > 0:00:18- Huge commiserations. - These are two good guys.
0:00:19 > 0:00:22Tonight, the judges get personal.
0:00:22 > 0:00:24- Beautiful... - Hang on, this dish is beige!
0:00:24 > 0:00:27- We're just arguing for the sake of arguing.- No.- Yes, you are.
0:00:27 > 0:00:29And with last year's champion
0:00:29 > 0:00:32Paul Ainsworth changing his dishes at the last minute,
0:00:32 > 0:00:34anything could happen.
0:00:34 > 0:00:37- It's a risk I think I'm willing to take. - BLEEP
0:00:37 > 0:00:39Some doubt's crept in.
0:00:50 > 0:00:53South West finalists Nathan and Paul have given everything
0:00:53 > 0:00:55they've got to get this far.
0:00:55 > 0:00:56You up for this?
0:00:56 > 0:00:57Well up for it, well up for it.
0:00:57 > 0:01:00Reigning champion Paul Ainsworth just clinched the lead this week
0:01:00 > 0:01:03with his playful presentation and quirky take on the brief.
0:01:03 > 0:01:05Through the week we've been training hard,
0:01:05 > 0:01:07now, we're about to start the race
0:01:07 > 0:01:10and I just want to beat Nathan to the finish line.
0:01:10 > 0:01:12But having won top scores for two of his classic dishes
0:01:12 > 0:01:15with a twist, and only just behind on points,
0:01:15 > 0:01:17Nathan Outlaw is braced for battle.
0:01:17 > 0:01:20It's going to be tough today against Paul. He's a really good chef,
0:01:20 > 0:01:25he knows what he's doing, he's been here before, he's been to the banquet. So, it's all to play for.
0:01:25 > 0:01:28- I'm going to give you a run for your money. - That's fighting talk, let's do it!
0:01:28 > 0:01:30May the best man win.
0:01:32 > 0:01:35Both chefs have been striving to create
0:01:35 > 0:01:37boundary-pushing menus worthy of our sporting heroes.
0:01:37 > 0:01:39Deciding who gets gold
0:01:39 > 0:01:41and who goes home
0:01:41 > 0:01:43are the most fastidious of judges,
0:01:43 > 0:01:46Prue Leith, Matthew Fort and Oliver Peyton.
0:01:46 > 0:01:47I think we've two chefs here
0:01:47 > 0:01:52who both have a very personal vision of what food should be.
0:01:52 > 0:01:55This is their chance to be part of something very important.
0:01:55 > 0:01:57Something that'll never happen again in their lifetimes
0:01:57 > 0:02:00and I want the chefs who are at this final banquet
0:02:00 > 0:02:04to be demonstrating to the world the greatness of Britain.
0:02:04 > 0:02:06But to get there, the winners have to be cooking
0:02:06 > 0:02:09like they've never cooked before. I mean, like Olympians run,
0:02:09 > 0:02:12sorry to use the cliche, but they have to go for gold
0:02:12 > 0:02:13and get it.
0:02:19 > 0:02:20After a gruelling week,
0:02:20 > 0:02:22it's about to get tougher.
0:02:22 > 0:02:24Both chefs have been here before
0:02:24 > 0:02:27and know this is just the start of an even bigger battle.
0:02:27 > 0:02:30Either one of us has got a big challenge on our hands
0:02:30 > 0:02:32if we get to the final, that's for sure.
0:02:32 > 0:02:34I bet there's some real big names going to be there, isn't there?
0:02:34 > 0:02:38Everyone's going to be wanting to get their dish onto the final banquet.
0:02:39 > 0:02:42The last time I did this, I could smell the banquet.
0:02:42 > 0:02:43I got really close
0:02:43 > 0:02:46but I didn't know if I'd get there with any of my dishes.
0:02:46 > 0:02:49It's really important for me to get at least one of them there.
0:02:49 > 0:02:50It's a tough day today,
0:02:50 > 0:02:53Nathan's an extremely accomplished chef.
0:02:53 > 0:02:55He's also going to be taking criticisms on board
0:02:55 > 0:02:58that he was given by Tom and Jason
0:02:58 > 0:03:01and those changes might be the finishing touches
0:03:01 > 0:03:03that his dishes needed.
0:03:03 > 0:03:05Nathan's first to face the judges
0:03:05 > 0:03:08with his take on a hearty Olympic breakfast.
0:03:08 > 0:03:11Hog's pudding, potato terrine and quails egg,
0:03:11 > 0:03:14served with mushroom ketchup and deep-fried seaweed.
0:03:14 > 0:03:17It was the top-scoring starter in the heats
0:03:17 > 0:03:20and Paul's keen to know if it can get any better.
0:03:20 > 0:03:22- You got a good score, didn't you? - A good eight.
0:03:22 > 0:03:24There's no need to change anything.
0:03:24 > 0:03:27I'm very confident in it, actually. It's a nice dish.
0:03:29 > 0:03:33Nathan's rustic hog's pudding went down well with veteran Tom,
0:03:33 > 0:03:35as did his personalised touch of adding seaweed.
0:03:35 > 0:03:37But it's an acquired taste,
0:03:37 > 0:03:39which his rival chef is first to point out.
0:03:39 > 0:03:43This was the only thing that I wasn't sure about,
0:03:43 > 0:03:47the saltiness from it. That's what this competition is about. Groundbreaking ideas.
0:03:47 > 0:03:49So, seafood with a take on the breakfast elements,
0:03:49 > 0:03:52is certainly different, isn't it?
0:03:52 > 0:03:55Have to see what the judges in there think.
0:03:55 > 0:03:58- Definitely.- I don't think they'll have tasted it before.
0:03:58 > 0:04:00Nathan's sticking to his guns,
0:04:00 > 0:04:03but is his spruced-up sausage, egg and chips
0:04:03 > 0:04:06with potato terrine, mushroom ketchup and deep-fried quails egg
0:04:06 > 0:04:08a fitting start for an Olympic feast?
0:04:10 > 0:04:12Lovely. Thank you.
0:04:17 > 0:04:20- Smells good.- Smells really good.
0:04:20 > 0:04:23It's a bit beige, isn't it? The idea of putting a sausage up there
0:04:23 > 0:04:26as the first course of a top-quality banquet,
0:04:26 > 0:04:28that in itself is a bold statement.
0:04:28 > 0:04:32It may be quite dull to look at, but it's absolutely delicious.
0:04:32 > 0:04:33Terrific on the palate.
0:04:33 > 0:04:36This is a really beautifully thought-out dish.
0:04:36 > 0:04:38I really love the flavours.
0:04:38 > 0:04:41I like the contrasting flavours, the quails egg, the seaweed...
0:04:41 > 0:04:43One could, in theory, say it's all a bit weird,
0:04:43 > 0:04:45but the flavours all merge together well.
0:04:45 > 0:04:47Is this the sort of dish
0:04:47 > 0:04:50we can see kicking off the dinner at the final banquet?
0:04:50 > 0:04:53I think it's a beautiful piece of thinking.
0:04:53 > 0:04:56Utterly delicious. I think the composition is intelligent
0:04:56 > 0:04:59and I think it's perfect. I just think it looks awful.
0:05:03 > 0:05:06So, a full house for Nathan's flavours,
0:05:06 > 0:05:08but a question mark over presentation.
0:05:08 > 0:05:12Could it be Paul's chance to steal the lead?
0:05:12 > 0:05:15He's also riffing on the breakfast theme,
0:05:15 > 0:05:16serving pork belly with hash browns
0:05:16 > 0:05:20and an innovative black pudding pain au chocolat.
0:05:20 > 0:05:23Having been penalised in the heats for making his starter too filling,
0:05:23 > 0:05:26he's making radical changes today.
0:05:26 > 0:05:29Some doubt's crept in. To start a meal off at a banquet,
0:05:29 > 0:05:31I've maybe gone a bit carb-heavy
0:05:31 > 0:05:34with the rice, the beans and the pastry,
0:05:34 > 0:05:37so I'm taking away the rice and the beans.
0:05:37 > 0:05:38I'm still going to do a hash brown,
0:05:38 > 0:05:41but I'm going to do a simple poached egg
0:05:41 > 0:05:43wrapped in potato and deep-fried.
0:05:43 > 0:05:46That surprises me, because the hash brown I really liked.
0:05:46 > 0:05:48It might be a risk in that I might be shooting myself in the foot,
0:05:48 > 0:05:50but it is a risk I think I'm willing to take.
0:05:50 > 0:05:52You must have had a bit of a sleepless night then?
0:05:52 > 0:05:55To make a change at the last minute? Quite radical for you.
0:05:55 > 0:05:57Less is sometimes more, isn't it?
0:05:57 > 0:05:59I must admit, I'm a little bit worried now
0:05:59 > 0:06:02because Paul's taken the comments from Tom.
0:06:02 > 0:06:04He's only one point behind me when he got judged by Tom
0:06:04 > 0:06:07and it could leave it like it might be level-pegging.
0:06:10 > 0:06:12Undeterred, Paul plates his pork belly
0:06:12 > 0:06:14and pared-back hash brown
0:06:14 > 0:06:16and uses a board to present his pain au pudding,
0:06:16 > 0:06:19and cappuccino mug of chunky tomato sauce.
0:06:20 > 0:06:24Will Paul's slimmed down Olympic breakfast sit well with the judges?
0:06:27 > 0:06:31I'm very nervous, because normally I'm pretty well thought out in what I do.
0:06:31 > 0:06:36You've got to take risks in this competition. I feel it's a real good risk to take.
0:06:45 > 0:06:49It's another breakfast! How many breakfasts are we going to get this morning?
0:06:49 > 0:06:50This is just wonderful!
0:06:50 > 0:06:53This is a poached egg inside here, look.
0:06:53 > 0:06:57It's an incredibly fine potato crust on the outside.
0:06:57 > 0:07:01- It's pain au chocolat black pudding. - I think the execution is amazing.
0:07:01 > 0:07:03This is really skilful stuff.
0:07:03 > 0:07:04The highpoint is the bacon.
0:07:04 > 0:07:07The bacon is absolutely cured to perfection.
0:07:07 > 0:07:10Nice level of fat, very strong flavour...
0:07:10 > 0:07:13I think the tomato ketchup
0:07:13 > 0:07:16is a bit too lumpy, a bit too much of an afterthought.
0:07:16 > 0:07:18I don't think it's a gastronomic hit.
0:07:18 > 0:07:20Oliver! That is really unkind!
0:07:20 > 0:07:25This tastes delicious, it's skilfully done, it's witty and it's exquisite!
0:07:25 > 0:07:27When I'm looking for a dinner,
0:07:27 > 0:07:32which is supposed to go down in some of the greatest sporting heroes and heroines of this country,
0:07:32 > 0:07:34I want them not to have breakfast.
0:07:34 > 0:07:37I want to have something they've never eaten before!
0:07:42 > 0:07:43Rave reviews as a breakfast,
0:07:43 > 0:07:46but not as a sumptuous banquet starter.
0:07:46 > 0:07:50So, Nathan is just out in front heading into the fish course
0:07:50 > 0:07:54and as a two Michelin-starred seafood chef, this could be his chance to shine.
0:07:54 > 0:07:56His mackerel fillet and mackerel belly roll,
0:07:56 > 0:08:00served with a signature sauce of oyster, horseradish and cucumber,
0:08:00 > 0:08:03scored a stunning nine in the week.
0:08:03 > 0:08:07And conscious of the competition, Nathan's pushing to make it a ten.
0:08:07 > 0:08:08- Make any changes?- Did pretty well.
0:08:08 > 0:08:11I got nine from Tom which I was chuffed about.
0:08:11 > 0:08:14The only thing they picked up on was if there was enough oyster flavour
0:08:14 > 0:08:16coming through from the sauce,
0:08:16 > 0:08:17but I put more oysters in the mayonnaise.
0:08:17 > 0:08:20So, hopefully, a bigger punch of oyster coming through.
0:08:20 > 0:08:23Nathan's dish might sound simple
0:08:23 > 0:08:27but his savoury roll filled with cured mackerel belly
0:08:27 > 0:08:29relies on textbook execution.
0:08:29 > 0:08:33I'm very proud of the ingredients I'm using, all from the South West.
0:08:33 > 0:08:36It will be about marrying the flavours and getting them spot-on.
0:08:36 > 0:08:39Does Nathan's celebration of local mackerel
0:08:39 > 0:08:41have the wow factor the judges are looking for?
0:08:41 > 0:08:44There you go. Thank you.
0:08:46 > 0:08:48- Smells amazing! That's a cracker! - Thank you.
0:08:54 > 0:08:58It's a tiny piece of very succulent, fat, rich mackerel
0:08:58 > 0:09:02then there's a creamy sauce so it's all quite rich,
0:09:02 > 0:09:04but it tastes fresh.
0:09:04 > 0:09:07I think this is a really nicely-judged dish.
0:09:07 > 0:09:08I don't like it, I think it's a shocker.
0:09:08 > 0:09:12There's nothing new about it,
0:09:12 > 0:09:14it's just poncified fish.
0:09:14 > 0:09:16I cannot make my mind up about this dish.
0:09:16 > 0:09:20I think it's a beautiful and elegant presentation for a start.
0:09:20 > 0:09:23The mackerel needs a much more powerful hit
0:09:23 > 0:09:26in order to stand up to the sauce which is quite, quite strong.
0:09:26 > 0:09:29I'm six of one and half a dozen of the other on this one.
0:09:29 > 0:09:31This is not a world-class dish!
0:09:31 > 0:09:34With the best will in the world, there's no personality.
0:09:34 > 0:09:38- What's great about this? It's just pleasant! - What's wrong with good behaviour?
0:09:38 > 0:09:43- It's something you might learn from this dish, Oliver! - I'm not looking for good behaviour.
0:09:43 > 0:09:45I'm looking for rock 'n' roll. I'm looking for world-beating.
0:09:50 > 0:09:53So, after mixed marks for Nathan's mackerel,
0:09:53 > 0:09:55will this be Paul's chance to catch up?
0:09:55 > 0:09:58His unique Coliseum-shaped two-tiered plate
0:09:58 > 0:10:01showcases monkfish loin, cheek and liver.
0:10:01 > 0:10:04But while veteran Tom loved the presentation,
0:10:04 > 0:10:07he marked Paul down for his strong-tasting liver pate
0:10:07 > 0:10:10and Nathan can only hope the judges will agree.
0:10:10 > 0:10:13So, with your fish dish, are you making any big changes?
0:10:13 > 0:10:15Monkfish liver is a bit of an acquired taste.
0:10:15 > 0:10:17I think maybe it may have been slightly bitter
0:10:17 > 0:10:20so what I'm going to do is dress the monkfish
0:10:20 > 0:10:22with a little sweet wine reduction.
0:10:22 > 0:10:24It's all subject to taste. You thought it was nice.
0:10:24 > 0:10:26Yeah, I know I did.
0:10:26 > 0:10:28Bitterness is not a bad thing.
0:10:28 > 0:10:32It's nice to have a little bit of bitterness in dishes,
0:10:32 > 0:10:34but it's three completely different palates to cook for.
0:10:36 > 0:10:39Paul's determined to use all the cuts of monkfish,
0:10:39 > 0:10:42despite the risk. So, plates his liver pate and toast,
0:10:42 > 0:10:44then cheek in spiced batter
0:10:44 > 0:10:46and tartar of loin and smoked duck,
0:10:46 > 0:10:48all served with a poached egg yolk.
0:10:52 > 0:10:53- There you go.- Well done.
0:10:53 > 0:10:58Will Paul's Coliseum enjoy the sweet taste of success?
0:10:58 > 0:11:01Or leave a bitter taste in the judges' mouths?
0:11:03 > 0:11:06Well, if as much ingenuity and creativity has gone into
0:11:06 > 0:11:12making the dish as into making the plate, we should be in for an explosive experience!
0:11:12 > 0:11:15- What is it? - It's raw fish of some sort.
0:11:15 > 0:11:18It's a very intriguing dish. What I really like,
0:11:18 > 0:11:21is the hot fish, the sort of curried, deep-fried...
0:11:21 > 0:11:23It's really quite amazing.
0:11:23 > 0:11:27Do we see a connection between the curried fish and the raw fish?
0:11:27 > 0:11:32Let's have a look at the card and see if we can solve this particular mystery. Ah!
0:11:32 > 0:11:35Nose to tail monkfish, with cheeks,
0:11:35 > 0:11:39a loin and livers on toast.
0:11:39 > 0:11:41Where are these livers on toast?
0:11:41 > 0:11:42It's hollow.
0:11:42 > 0:11:46- I think there's something lurking underneath here, y'know. - The dungeons.
0:11:46 > 0:11:48Oh no!
0:11:48 > 0:11:50- Second course.- The egg yolk
0:11:50 > 0:11:52has gone through onto that.
0:11:52 > 0:11:56You know, that is taking an enormous amount of trouble over presentation.
0:11:56 > 0:11:59It's very interesting, that piece underneath. It's quite challenging.
0:11:59 > 0:12:01Too powerful for me!
0:12:01 > 0:12:04I thought the liver is quite...
0:12:04 > 0:12:06Fish liver is pretty strong stuff
0:12:06 > 0:12:09and that is unadulterated fish liver!
0:12:09 > 0:12:13I think the chef has really tried extremely hard here.
0:12:13 > 0:12:17It's very unusual, and it's got lots of very clean flavours.
0:12:17 > 0:12:19It's the way the dish has been thought through.
0:12:19 > 0:12:22That's where the originality really lies.
0:12:22 > 0:12:24All we're saying is we absolutely love it,
0:12:24 > 0:12:28but we think the bottom needs a rethink.
0:12:30 > 0:12:34So, the distinctive monkfish liver may have let Paul down,
0:12:34 > 0:12:38leaving it neck-and-neck as they head into the main course.
0:12:38 > 0:12:39I think my menu should win over Nathan's,
0:12:39 > 0:12:43because I think Nathan's menu is very simple
0:12:43 > 0:12:46and I think I've got some real special dishes
0:12:46 > 0:12:48to take to that banquet. I really do.
0:12:48 > 0:12:52I'll do everything in my power today to beat Paul with my dishes,
0:12:52 > 0:12:55get to the banquet, because I've never been there before.
0:13:00 > 0:13:03It's the main event. The meat course
0:13:03 > 0:13:04and Paul took gold first time round.
0:13:04 > 0:13:08So, Paul, main course. You must be feeling confident? You got a ten out of ten from Tom.
0:13:08 > 0:13:11I couldn't breathe for a few seconds. I even welled up!
0:13:11 > 0:13:15I'm not changing a thing. If I can score a 10
0:13:15 > 0:13:18from Jason Atherton and Tom Kerridge,
0:13:18 > 0:13:21two of the most respected figures in the industry,
0:13:21 > 0:13:25then why would I make any changes? I'd be stupid to make changes.
0:13:25 > 0:13:28Paul's up first with his boundary-pushing chicken Kiev,
0:13:28 > 0:13:31filled with tarragon, served with parfait potatoes,
0:13:31 > 0:13:33sweetcorn, peas and oysters.
0:13:33 > 0:13:36He's showcasing his presentation skills again,
0:13:36 > 0:13:38serving parts on a wooden block
0:13:38 > 0:13:40and in an oyster shell.
0:13:40 > 0:13:42But just as he's about to serve,
0:13:42 > 0:13:43disaster strikes!
0:13:43 > 0:13:46BLEEP
0:13:46 > 0:13:48As one of his shells spills and ruins the dish.
0:13:48 > 0:13:50BLEEP
0:13:50 > 0:13:53I'm going to have to replate. I need another gray plate.
0:13:53 > 0:13:56I need another gray plate. I'm going to have to replate one, please.
0:13:56 > 0:14:02One of the oysters just obviously didn't sit right on the crumb.
0:14:02 > 0:14:03Working quickly, he changes
0:14:03 > 0:14:07the shell filled with his ragu of sweetcorn, peas and oyster
0:14:07 > 0:14:11and serves. Making it just in time,
0:14:11 > 0:14:15but what will the judges make of his playful take on a 70s classic?
0:14:15 > 0:14:18Watch the oyster shells, please, lads. Thank you.
0:14:22 > 0:14:24Oh my God!
0:14:24 > 0:14:29A little chicken. I like this, which is a really good touch. The wishbones!
0:14:29 > 0:14:32We got to pull them. We got to pull them.
0:14:32 > 0:14:34Ah! It IS chicken Kiev.
0:14:34 > 0:14:37There's a chicken liver hidden here in the bottom of the bowl
0:14:37 > 0:14:40and absolutely delicious it is, too.
0:14:40 > 0:14:42- And chicken skin.- Yeah.
0:14:42 > 0:14:46Triangles. Oh, these are completely blissful.
0:14:46 > 0:14:48I think this whole dish is a triumph.
0:14:48 > 0:14:51I think putting this down at an Olympic banquet,
0:14:51 > 0:14:53I think they're going to buy into it really quickly.
0:14:53 > 0:14:56I think there is too much going on, actually.
0:14:56 > 0:15:00I would agree that the pate is not actually necessary
0:15:00 > 0:15:03and we could probably lose the sauce.
0:15:03 > 0:15:07There's the breast, there's the oysters, there's the parfait.
0:15:07 > 0:15:11Are these things actually brought together apart from via the notion of a chicken?
0:15:11 > 0:15:12Come on, Matthew.
0:15:12 > 0:15:14This is an absolute winner.
0:15:14 > 0:15:16I love what the chef has done here, I love all the detail
0:15:16 > 0:15:18and the other thing, it's beautiful.
0:15:18 > 0:15:20Hang on. This dish is beige.
0:15:20 > 0:15:23Apart from the green peas and the yellow sweetcorn,
0:15:23 > 0:15:25everything else is beige in this.
0:15:25 > 0:15:28Now, look. Stop it, you two.
0:15:28 > 0:15:31- You are just arguing for the sake of arguing.- No.- Yes, you are.
0:15:31 > 0:15:35You are really enjoying that dish and you should just admit it.
0:15:35 > 0:15:36You've got to be fair to the chef.
0:15:36 > 0:15:40He's taken a lot of trouble to cook it, you're enjoying eating it
0:15:40 > 0:15:42so stop rubbishing it.
0:15:42 > 0:15:46I've said there's a great deal to enjoy about the eight dishes which appear in front of me!
0:15:50 > 0:15:53So, divided opinion again.
0:15:53 > 0:15:56Will Nathan's take on surf and turf give him a chance
0:15:56 > 0:15:58to take pole position?
0:15:58 > 0:16:04Nathan's taking a risk on an unusual combination of duck and monkfish,
0:16:04 > 0:16:06which Tom questioned earlier in the week
0:16:06 > 0:16:09and resulted in Nathan receiving the lowest mains score.
0:16:09 > 0:16:11But his passion for the sea holds no bounds
0:16:11 > 0:16:13and the monkfish is staying put.
0:16:13 > 0:16:15Are you making any changes about what you said,
0:16:15 > 0:16:18thinking it might be two dishes in one?
0:16:18 > 0:16:20I've got to believe in what I'm doing, you know?
0:16:20 > 0:16:23I like the dish, so I take on board what Tom thinks,
0:16:23 > 0:16:26- obviously, he's been to the banquet as main course winner.- Yeah.
0:16:26 > 0:16:29But this dish shows my character.
0:16:29 > 0:16:31But I really like the way the barbecue sauce
0:16:31 > 0:16:33marries the duck and monkfish together.
0:16:33 > 0:16:37I really had to be firm in my belief and stay strong with myself
0:16:37 > 0:16:40because my simple food takes a lot of bravery.
0:16:43 > 0:16:45Not changing a thing,
0:16:45 > 0:16:48Nathan serves up his pink duck breast with an equal portion
0:16:48 > 0:16:52of the barbecued monkfish and a ball of confit duck leg.
0:16:52 > 0:16:54What will the judges make of the combination?
0:16:54 > 0:16:57They face the judges like that. Thank you.
0:16:58 > 0:17:01I'm not that confident about it with the judges, to be honest.
0:17:01 > 0:17:04I'm not sure how they'll take it.
0:17:10 > 0:17:12This is surf and turf, isn't it?
0:17:12 > 0:17:16- I think this is actually a very interesting choice.- Yeah, it is.
0:17:16 > 0:17:19I mean, we've never had a meat and fish course together,
0:17:19 > 0:17:21a turf and surf in this way.
0:17:21 > 0:17:24And I love the way the little various elements
0:17:24 > 0:17:26are knitted together.
0:17:26 > 0:17:27The duck is absolutely fabulous.
0:17:27 > 0:17:30The quality of the duck, the way he's done it.
0:17:30 > 0:17:33I love the barbecue sauce and I think if someone had told me
0:17:33 > 0:17:36duck and monkfish, I'd have gone, "I'm not too sure about that."
0:17:36 > 0:17:38- Me too.- But really beautiful.
0:17:38 > 0:17:43I love the little croquette, which is obviously well-cooked duck leg.
0:17:43 > 0:17:46And that barbecue sauce is amazing.
0:17:46 > 0:17:50It's a really lovely, lovely piece just of pure cooking.
0:17:50 > 0:17:53They understand the value of ingredients together and combinations.
0:17:53 > 0:17:57The only thing for me that lets this dish down is its look.
0:17:57 > 0:17:59I think when the dish went down, I mean,
0:17:59 > 0:18:03the taste of the dish is so much better than the look of the dish.
0:18:03 > 0:18:06Although each of the constituent parts are themselves wonderful,
0:18:06 > 0:18:09when they come together they make something even better
0:18:09 > 0:18:12and that's where the true genius of this dish lies.
0:18:12 > 0:18:15There's nothing on this dish that hasn't been carefully
0:18:15 > 0:18:18and expertly attended to.
0:18:18 > 0:18:20It's gold medal winning stuff.
0:18:24 > 0:18:29So in a round about turn, all judges are in favour of Nathan's main,
0:18:29 > 0:18:33leaving the competition on a knife edge as they tackle desserts.
0:18:34 > 0:18:37Nathan's sticking to his guns again, recreating his lemon
0:18:37 > 0:18:41and elderflower tart with strawberry and sparkling wine sorbet.
0:18:41 > 0:18:43It only scored a six yesterday
0:18:43 > 0:18:47and Paul is keen to question Nathan's plan for improvement.
0:18:47 > 0:18:51Bit worried about this course, being the lowest scoring one of the week?
0:18:51 > 0:18:53I'm not worried because the flavours work well.
0:18:53 > 0:18:57It is simple but I've tried to make sure it's perfectly cooked.
0:18:57 > 0:19:00- Happy with the pastry? - Yeah, it's definitely cooked.
0:19:02 > 0:19:04It's a bit thinner as well
0:19:04 > 0:19:06and I've added much more elderflower flavour to it.
0:19:06 > 0:19:08Yeah, yeah.
0:19:08 > 0:19:10And less lemon so the balance is there,
0:19:10 > 0:19:12so, with the whole dish.
0:19:12 > 0:19:15If I went to his restaurant and had that, brilliant.
0:19:15 > 0:19:18Great flavours, you know, really, really good.
0:19:18 > 0:19:22But whether or not I think it's the right dessert for the Olympic banquet, I'm not too sure.
0:19:22 > 0:19:25Nathan's simple take on lemon and strawberries will need
0:19:25 > 0:19:28perfect execution to catch the judges' attention.
0:19:28 > 0:19:32Considering how critical they can be, it's a risky move.
0:19:35 > 0:19:37Right.
0:19:37 > 0:19:41Will Nathan's take on a classic lemon tart
0:19:41 > 0:19:44be a grand enough finale for an Olympic banquet?
0:19:46 > 0:19:49This does look terribly conventional, doesn't it?
0:19:49 > 0:19:52- I have a problem with this particular lemon tart.- Why?
0:19:52 > 0:19:54It's not nearly lemony enough.
0:19:54 > 0:19:57- The base is very soft. - It's undercooked.
0:19:57 > 0:19:59Very undercooked.
0:19:59 > 0:20:01To be honest, I don't quite understand the combination.
0:20:01 > 0:20:05Why have we got strawberry sorbet and strawberries with lemon pie?
0:20:05 > 0:20:09Also, it's not a particularly good sorbet, is it?
0:20:09 > 0:20:13What does the syrup taste of? There's something strange in that syrup.
0:20:13 > 0:20:18Let's see. "The sorbet was finished with a Cornish sparkling wine." That's obviously what it is.
0:20:18 > 0:20:21Meringue is slightly soft and chewy which I rather like.
0:20:21 > 0:20:24It's a pudding of bits rather than a pudding of puddings.
0:20:24 > 0:20:26It feels like a pudding of leftovers.
0:20:26 > 0:20:29Someone who's gone to the fridge and gone, "A bit of lemon tart left.
0:20:29 > 0:20:31"There's some sorbet, there." Pile it all in.
0:20:31 > 0:20:35I think this is clearly a chef who's a great chef
0:20:35 > 0:20:38and has put all his energies into his first three courses
0:20:38 > 0:20:40and doesn't think pudding is important.
0:20:40 > 0:20:44Hasn't noticed that we really love good puddings.
0:20:44 > 0:20:46You know, it's just not up to scratch.
0:20:49 > 0:20:53It's a crashing end to Nathan's otherwise shining menu.
0:20:53 > 0:20:57Could this be Paul's chance to clinch the top spot?
0:20:57 > 0:21:01He's going for gold with his ancient Greek meets modern-day Olympic dish.
0:21:01 > 0:21:04An unusual combination of pistachio and olive oil sponge
0:21:04 > 0:21:05with feta cheese and melon,
0:21:05 > 0:21:09served with a chocolate disk and gold caramel sauce.
0:21:09 > 0:21:11- Are you changing anything? - Not really.
0:21:11 > 0:21:15I'm just going to put less feta, almost like little shards of rock salt.
0:21:15 > 0:21:17Paul lost marks for not getting quantities right
0:21:17 > 0:21:20and in a last-minute decision is slimming down
0:21:20 > 0:21:22how he serves the dish.
0:21:22 > 0:21:26But in the determination to improve, he's taken his eye off the clock.
0:21:26 > 0:21:29- Paul, are you all right, there? You're running a bit late.- Yeah.
0:21:29 > 0:21:32Just a couple of minutes behind but rather just send it
0:21:32 > 0:21:34how I really want it, you know.
0:21:34 > 0:21:36But they won't wait for long.
0:21:36 > 0:21:39A mistake now could cost Paul the competition.
0:21:39 > 0:21:42Working quickly, he starts with the pistachio cake,
0:21:42 > 0:21:44his crisped rice and chocolate fondant,
0:21:44 > 0:21:47then strawberries and compressed watermelon
0:21:47 > 0:21:50before finishing with his specially commissioned disk,
0:21:50 > 0:21:53feta cheese shavings and hot gold caramel sauce.
0:21:53 > 0:21:54There you are, lads.
0:21:55 > 0:21:58You know, I ran over on the dessert at the end
0:21:58 > 0:22:02but I'm not going to chuck it out just for the sake of getting it out.
0:22:02 > 0:22:04I've got one opportunity to prove to them three
0:22:04 > 0:22:07that I'm worthy of having a place in the finals.
0:22:07 > 0:22:11If they have to wait a few minutes, I hope it was worth waiting for.
0:22:18 > 0:22:21- Wow! Look at that!- I don't think I can eat it!- Oh, look.
0:22:21 > 0:22:24I'm filling up some great cavity in here.
0:22:24 > 0:22:29776BC, that must have been when the Olympic Games started.
0:22:29 > 0:22:31And then we have 2012.
0:22:31 > 0:22:35I will say something about this chocolate disk.
0:22:35 > 0:22:37- It is completely orgasmic. - OLIVER LAUGHS
0:22:37 > 0:22:39Oh! Oh!
0:22:39 > 0:22:42And this is pistachio cake, presumably.
0:22:43 > 0:22:46And delicious, it is.
0:22:46 > 0:22:48Funnily enough, I think they work together.
0:22:48 > 0:22:50They appear to be two separate things
0:22:50 > 0:22:53but in fact they go terribly, terribly well together.
0:22:53 > 0:22:56The little pistachio nuts on top of the cake are salty.
0:22:56 > 0:22:59And the cake is sweet and oily and they're,
0:22:59 > 0:23:02it's quite an interesting combination.
0:23:02 > 0:23:06And these little gentle bits of fruit which actually
0:23:06 > 0:23:07are very refreshing.
0:23:07 > 0:23:09If I'd just won a gold medal
0:23:09 > 0:23:12and I had a choice between the gold medal and this chocolate pudding,
0:23:12 > 0:23:15I'd say, "Can I have the chocolate pudding?" It's nirvana.
0:23:15 > 0:23:21It's just one of those things, every mouthful is just absolutely sublime.
0:23:24 > 0:23:28Dishes served, the anxious wait for the verdict begins.
0:23:30 > 0:23:34I'm battered, I'm a bit burnt, I'm bruised, you know, I'm exhausted.
0:23:34 > 0:23:37My feet feel like they just want to fall off
0:23:37 > 0:23:40but I'll be really gutted if my menu's not chosen.
0:23:41 > 0:23:43Only one of them will have a place in the final.
0:23:43 > 0:23:45It's nerve wracking.
0:23:45 > 0:23:49It's quite frustrating as well, cos you want to know what the answer is.
0:23:49 > 0:23:53It's the big reveal as the judges find out for the first time
0:23:53 > 0:23:56which dishes form each menu.
0:23:56 > 0:23:59It was really beautiful, very interesting dishes,
0:23:59 > 0:24:00loads of great tastes.
0:24:00 > 0:24:03I think over all, it's probably the most consistent day
0:24:03 > 0:24:05we've had from two chefs.
0:24:05 > 0:24:08I thought we had a couple of dishes which weren't too brilliant
0:24:08 > 0:24:09but the rest were amazing
0:24:09 > 0:24:12and one dish I'll never forget as long as I live.
0:24:12 > 0:24:15Paul's playful presentation and unique take on classics
0:24:15 > 0:24:18have paved the way to create a boundary-pushing menu
0:24:18 > 0:24:21while Nathan's classic dishes with a twist
0:24:21 > 0:24:23showcase local ingredients
0:24:23 > 0:24:25and perfect execution.
0:24:25 > 0:24:27Now, the judges need to make their decision
0:24:27 > 0:24:30based on the menu and not the chef.
0:24:30 > 0:24:33- Well, I have made up my mind. Matthew?- Yes, Prue.
0:24:33 > 0:24:35I've made up my mind as well.
0:24:35 > 0:24:37- Oliver? - I have indeed made up my mind.
0:24:37 > 0:24:39Let's call in the chefs.
0:24:39 > 0:24:44For Paul and Nathan, the gastronomic endurance test is over
0:24:44 > 0:24:48but the pain will only have been worth it for one of them.
0:24:51 > 0:24:53So, welcome, chefs.
0:24:53 > 0:24:57I don't know what kind of day you've had but we've had a terrific day.
0:24:57 > 0:25:01You have done some cracking cooking for us. Was it rough in the kitchen?
0:25:01 > 0:25:04- Yeah.- It's always tough, this competition.
0:25:04 > 0:25:09I'm sure you want to know who's coming to the national finals.
0:25:09 > 0:25:14- Matthew, have you made up your mind? A or B?- It's menu B for me, Prue.
0:25:14 > 0:25:16- Oliver?- Menu A for me.
0:25:18 > 0:25:23Well, I'm choosing menu B. So we have a winner.
0:25:23 > 0:25:26But who cooked menu B?
0:25:26 > 0:25:27Let's find out.
0:25:36 > 0:25:39So the chef going forward to represent the South West
0:25:39 > 0:25:42in the final of the Great British Menu is...
0:25:54 > 0:25:57Nathan Outlaw. Congratulations, Nathan.
0:25:57 > 0:25:59Well done, big man.
0:25:59 > 0:26:03- Well done. Good on you.- What does it feel like to be a winner?
0:26:03 > 0:26:05I'm totally surprised. Totally surprised.
0:26:05 > 0:26:07It's been such a tough week this week.
0:26:07 > 0:26:11After a couple of dishes I was in the lead through Tom's guidance
0:26:11 > 0:26:14and then Paul pulled it back towards the end of the week
0:26:14 > 0:26:15so totally surprised.
0:26:15 > 0:26:19If you want to know what you won on, it was pure gastronomy.
0:26:19 > 0:26:22Every dish was a revelation.
0:26:22 > 0:26:24Basically it was a tale of two menus.
0:26:24 > 0:26:27One was more accomplished with the exception of the pudding.
0:26:27 > 0:26:30There's some wonderful little contrasts and the use of detail,
0:26:30 > 0:26:34it made us think about it whereas I would say with Paul's menu,
0:26:34 > 0:26:36it was dazzling,
0:26:36 > 0:26:40fantastic visual appeal and had been brilliantly thought through
0:26:40 > 0:26:44but the actual realisation and the sort of balance on the plate
0:26:44 > 0:26:47was never quite as I would personally want it.
0:26:49 > 0:26:52For me, I thought your chocolate pudding was fabulous,
0:26:52 > 0:26:55I thought the chicken was fabulous, however,
0:26:55 > 0:26:56my fellow esteemed judges
0:26:56 > 0:26:59felt that there was sometimes an element too much.
0:26:59 > 0:27:03- I can see you're very disappointed, Paul. Are you?- Yeah, yeah, yeah.
0:27:03 > 0:27:04Yeah, yeah. Gutted.
0:27:04 > 0:27:07It has been an amazing day for us
0:27:07 > 0:27:10and thank you very much and Nathan, congratulations.
0:27:10 > 0:27:11- Paul, commiserations.- Thank you.
0:27:11 > 0:27:13It's been a pleasure to cook for you anyway.
0:27:13 > 0:27:15Well, thank you.
0:27:15 > 0:27:18Please go and have a drink. I'm sure you need one.
0:27:18 > 0:27:19Well done, good one you.
0:27:19 > 0:27:23- CHEERING - Well done.
0:27:23 > 0:27:27Didn't get there this time. Fell at the last hurdle, I suppose.
0:27:28 > 0:27:29I'm not going to get the opportunity
0:27:29 > 0:27:32to take the South West to the banquet
0:27:32 > 0:27:35but Nathan is and I wish his all the best.
0:27:35 > 0:27:37ALL: CHEERS!
0:27:37 > 0:27:39I'm just really proud of what I've done.
0:27:39 > 0:27:43I stuck to what I believe in food and I'm going to make sure now
0:27:43 > 0:27:47that the South West gets a dish at the final banquet.
0:27:47 > 0:27:49The heats are over.
0:27:49 > 0:27:51BLEEP
0:27:51 > 0:27:54Next week, finals begin.
0:27:54 > 0:27:58- I'll be watching you, sunshine. - This is the biggest week of my life.
0:27:58 > 0:28:01I want to win this competition. I want to get a dish in the banquet.
0:28:01 > 0:28:04There's a lot of big boys in the kitchen, a lot of egos.
0:28:04 > 0:28:06And then there's me.
0:28:06 > 0:28:10The cream of the competition locking horns to win the ultimate prize,
0:28:10 > 0:28:13cooking their dish at the Olympic banquet.
0:28:13 > 0:28:15Life doesn't get much better than this.
0:28:15 > 0:28:17It's just a masterpiece.
0:28:17 > 0:28:18It's got to be a 10.
0:28:18 > 0:28:21And the chefs face a monumental shock.
0:28:21 > 0:28:23"This week only some of you
0:28:23 > 0:28:26"will be cooking all four courses for the judges."
0:28:50 > 0:28:52Subtitles by Red Bee Media Ltd