South West Judging Great British Menu


South West Judging

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So far, the battle for the South West has been packed full of drama.

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Bronze, Silver, Gold.

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I've never seen anything like this before.

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Whoa!

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No, it's not for me.

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Yesterday, saw competitive newcomer

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Simon Hurlstone take a bow.

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-Huge commiserations.

-These are two good guys.

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Tonight, the judges get personal.

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-Beautiful...

-Hang on, this dish is beige!

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-We're just arguing for the sake of arguing.

-No.

-Yes, you are.

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And with last year's champion

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Paul Ainsworth changing his dishes at the last minute,

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anything could happen.

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-It's a risk I think I'm willing to take.

-BLEEP

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Some doubt's crept in.

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South West finalists Nathan and Paul have given everything

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they've got to get this far.

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You up for this?

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Well up for it, well up for it.

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Reigning champion Paul Ainsworth just clinched the lead this week

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with his playful presentation and quirky take on the brief.

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Through the week we've been training hard,

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now, we're about to start the race

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and I just want to beat Nathan to the finish line.

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But having won top scores for two of his classic dishes

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with a twist, and only just behind on points,

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Nathan Outlaw is braced for battle.

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It's going to be tough today against Paul. He's a really good chef,

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he knows what he's doing, he's been here before, he's been to the banquet. So, it's all to play for.

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-I'm going to give you a run for your money.

-That's fighting talk, let's do it!

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May the best man win.

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Both chefs have been striving to create

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boundary-pushing menus worthy of our sporting heroes.

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Deciding who gets gold

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and who goes home

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are the most fastidious of judges,

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Prue Leith, Matthew Fort and Oliver Peyton.

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I think we've two chefs here

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who both have a very personal vision of what food should be.

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This is their chance to be part of something very important.

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Something that'll never happen again in their lifetimes

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and I want the chefs who are at this final banquet

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to be demonstrating to the world the greatness of Britain.

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But to get there, the winners have to be cooking

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like they've never cooked before. I mean, like Olympians run,

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sorry to use the cliche, but they have to go for gold

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and get it.

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After a gruelling week,

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it's about to get tougher.

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Both chefs have been here before

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and know this is just the start of an even bigger battle.

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Either one of us has got a big challenge on our hands

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if we get to the final, that's for sure.

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I bet there's some real big names going to be there, isn't there?

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Everyone's going to be wanting to get their dish onto the final banquet.

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The last time I did this, I could smell the banquet.

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I got really close

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but I didn't know if I'd get there with any of my dishes.

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It's really important for me to get at least one of them there.

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It's a tough day today,

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Nathan's an extremely accomplished chef.

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He's also going to be taking criticisms on board

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that he was given by Tom and Jason

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and those changes might be the finishing touches

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that his dishes needed.

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Nathan's first to face the judges

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with his take on a hearty Olympic breakfast.

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Hog's pudding, potato terrine and quails egg,

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served with mushroom ketchup and deep-fried seaweed.

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It was the top-scoring starter in the heats

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and Paul's keen to know if it can get any better.

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-You got a good score, didn't you?

-A good eight.

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There's no need to change anything.

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I'm very confident in it, actually. It's a nice dish.

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Nathan's rustic hog's pudding went down well with veteran Tom,

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as did his personalised touch of adding seaweed.

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But it's an acquired taste,

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which his rival chef is first to point out.

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This was the only thing that I wasn't sure about,

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the saltiness from it. That's what this competition is about. Groundbreaking ideas.

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So, seafood with a take on the breakfast elements,

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is certainly different, isn't it?

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Have to see what the judges in there think.

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-Definitely.

-I don't think they'll have tasted it before.

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Nathan's sticking to his guns,

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but is his spruced-up sausage, egg and chips

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with potato terrine, mushroom ketchup and deep-fried quails egg

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a fitting start for an Olympic feast?

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Lovely. Thank you.

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-Smells good.

-Smells really good.

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It's a bit beige, isn't it? The idea of putting a sausage up there

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as the first course of a top-quality banquet,

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that in itself is a bold statement.

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It may be quite dull to look at, but it's absolutely delicious.

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Terrific on the palate.

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This is a really beautifully thought-out dish.

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I really love the flavours.

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I like the contrasting flavours, the quails egg, the seaweed...

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One could, in theory, say it's all a bit weird,

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but the flavours all merge together well.

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Is this the sort of dish

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we can see kicking off the dinner at the final banquet?

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I think it's a beautiful piece of thinking.

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Utterly delicious. I think the composition is intelligent

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and I think it's perfect. I just think it looks awful.

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So, a full house for Nathan's flavours,

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but a question mark over presentation.

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Could it be Paul's chance to steal the lead?

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He's also riffing on the breakfast theme,

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serving pork belly with hash browns

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and an innovative black pudding pain au chocolat.

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Having been penalised in the heats for making his starter too filling,

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he's making radical changes today.

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Some doubt's crept in. To start a meal off at a banquet,

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I've maybe gone a bit carb-heavy

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with the rice, the beans and the pastry,

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so I'm taking away the rice and the beans.

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I'm still going to do a hash brown,

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but I'm going to do a simple poached egg

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wrapped in potato and deep-fried.

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That surprises me, because the hash brown I really liked.

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It might be a risk in that I might be shooting myself in the foot,

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but it is a risk I think I'm willing to take.

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You must have had a bit of a sleepless night then?

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To make a change at the last minute? Quite radical for you.

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Less is sometimes more, isn't it?

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I must admit, I'm a little bit worried now

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because Paul's taken the comments from Tom.

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He's only one point behind me when he got judged by Tom

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and it could leave it like it might be level-pegging.

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Undeterred, Paul plates his pork belly

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and pared-back hash brown

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and uses a board to present his pain au pudding,

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and cappuccino mug of chunky tomato sauce.

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Will Paul's slimmed down Olympic breakfast sit well with the judges?

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I'm very nervous, because normally I'm pretty well thought out in what I do.

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You've got to take risks in this competition. I feel it's a real good risk to take.

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It's another breakfast! How many breakfasts are we going to get this morning?

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This is just wonderful!

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This is a poached egg inside here, look.

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It's an incredibly fine potato crust on the outside.

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-It's pain au chocolat black pudding.

-I think the execution is amazing.

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This is really skilful stuff.

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The highpoint is the bacon.

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The bacon is absolutely cured to perfection.

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Nice level of fat, very strong flavour...

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I think the tomato ketchup

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is a bit too lumpy, a bit too much of an afterthought.

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I don't think it's a gastronomic hit.

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Oliver! That is really unkind!

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This tastes delicious, it's skilfully done, it's witty and it's exquisite!

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When I'm looking for a dinner,

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which is supposed to go down in some of the greatest sporting heroes and heroines of this country,

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I want them not to have breakfast.

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I want to have something they've never eaten before!

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Rave reviews as a breakfast,

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but not as a sumptuous banquet starter.

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So, Nathan is just out in front heading into the fish course

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and as a two Michelin-starred seafood chef, this could be his chance to shine.

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His mackerel fillet and mackerel belly roll,

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served with a signature sauce of oyster, horseradish and cucumber,

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scored a stunning nine in the week.

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And conscious of the competition, Nathan's pushing to make it a ten.

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-Make any changes?

-Did pretty well.

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I got nine from Tom which I was chuffed about.

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The only thing they picked up on was if there was enough oyster flavour

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coming through from the sauce,

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but I put more oysters in the mayonnaise.

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So, hopefully, a bigger punch of oyster coming through.

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Nathan's dish might sound simple

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but his savoury roll filled with cured mackerel belly

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relies on textbook execution.

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I'm very proud of the ingredients I'm using, all from the South West.

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It will be about marrying the flavours and getting them spot-on.

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Does Nathan's celebration of local mackerel

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have the wow factor the judges are looking for?

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There you go. Thank you.

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-Smells amazing! That's a cracker!

-Thank you.

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It's a tiny piece of very succulent, fat, rich mackerel

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then there's a creamy sauce so it's all quite rich,

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but it tastes fresh.

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I think this is a really nicely-judged dish.

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I don't like it, I think it's a shocker.

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There's nothing new about it,

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it's just poncified fish.

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I cannot make my mind up about this dish.

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I think it's a beautiful and elegant presentation for a start.

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The mackerel needs a much more powerful hit

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in order to stand up to the sauce which is quite, quite strong.

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I'm six of one and half a dozen of the other on this one.

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This is not a world-class dish!

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With the best will in the world, there's no personality.

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-What's great about this? It's just pleasant!

-What's wrong with good behaviour?

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-It's something you might learn from this dish, Oliver!

-I'm not looking for good behaviour.

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I'm looking for rock 'n' roll. I'm looking for world-beating.

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So, after mixed marks for Nathan's mackerel,

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will this be Paul's chance to catch up?

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His unique Coliseum-shaped two-tiered plate

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showcases monkfish loin, cheek and liver.

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But while veteran Tom loved the presentation,

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he marked Paul down for his strong-tasting liver pate

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and Nathan can only hope the judges will agree.

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So, with your fish dish, are you making any big changes?

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Monkfish liver is a bit of an acquired taste.

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I think maybe it may have been slightly bitter

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so what I'm going to do is dress the monkfish

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with a little sweet wine reduction.

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It's all subject to taste. You thought it was nice.

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Yeah, I know I did.

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Bitterness is not a bad thing.

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It's nice to have a little bit of bitterness in dishes,

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but it's three completely different palates to cook for.

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Paul's determined to use all the cuts of monkfish,

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despite the risk. So, plates his liver pate and toast,

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then cheek in spiced batter

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and tartar of loin and smoked duck,

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all served with a poached egg yolk.

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-There you go.

-Well done.

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Will Paul's Coliseum enjoy the sweet taste of success?

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Or leave a bitter taste in the judges' mouths?

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Well, if as much ingenuity and creativity has gone into

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making the dish as into making the plate, we should be in for an explosive experience!

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-What is it?

-It's raw fish of some sort.

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It's a very intriguing dish. What I really like,

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is the hot fish, the sort of curried, deep-fried...

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It's really quite amazing.

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Do we see a connection between the curried fish and the raw fish?

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Let's have a look at the card and see if we can solve this particular mystery. Ah!

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Nose to tail monkfish, with cheeks,

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a loin and livers on toast.

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Where are these livers on toast?

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It's hollow.

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-I think there's something lurking underneath here, y'know.

-The dungeons.

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Oh no!

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-Second course.

-The egg yolk

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has gone through onto that.

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You know, that is taking an enormous amount of trouble over presentation.

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It's very interesting, that piece underneath. It's quite challenging.

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Too powerful for me!

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I thought the liver is quite...

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Fish liver is pretty strong stuff

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and that is unadulterated fish liver!

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I think the chef has really tried extremely hard here.

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It's very unusual, and it's got lots of very clean flavours.

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It's the way the dish has been thought through.

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That's where the originality really lies.

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All we're saying is we absolutely love it,

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but we think the bottom needs a rethink.

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So, the distinctive monkfish liver may have let Paul down,

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leaving it neck-and-neck as they head into the main course.

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I think my menu should win over Nathan's,

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because I think Nathan's menu is very simple

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and I think I've got some real special dishes

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to take to that banquet. I really do.

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I'll do everything in my power today to beat Paul with my dishes,

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get to the banquet, because I've never been there before.

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It's the main event. The meat course

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and Paul took gold first time round.

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So, Paul, main course. You must be feeling confident? You got a ten out of ten from Tom.

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I couldn't breathe for a few seconds. I even welled up!

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I'm not changing a thing. If I can score a 10

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from Jason Atherton and Tom Kerridge,

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two of the most respected figures in the industry,

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then why would I make any changes? I'd be stupid to make changes.

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Paul's up first with his boundary-pushing chicken Kiev,

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filled with tarragon, served with parfait potatoes,

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sweetcorn, peas and oysters.

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He's showcasing his presentation skills again,

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serving parts on a wooden block

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and in an oyster shell.

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But just as he's about to serve,

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disaster strikes!

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BLEEP

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As one of his shells spills and ruins the dish.

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BLEEP

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I'm going to have to replate. I need another gray plate.

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I need another gray plate. I'm going to have to replate one, please.

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One of the oysters just obviously didn't sit right on the crumb.

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Working quickly, he changes

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the shell filled with his ragu of sweetcorn, peas and oyster

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and serves. Making it just in time,

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but what will the judges make of his playful take on a 70s classic?

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Watch the oyster shells, please, lads. Thank you.

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Oh my God!

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A little chicken. I like this, which is a really good touch. The wishbones!

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We got to pull them. We got to pull them.

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Ah! It IS chicken Kiev.

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There's a chicken liver hidden here in the bottom of the bowl

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and absolutely delicious it is, too.

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-And chicken skin.

-Yeah.

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Triangles. Oh, these are completely blissful.

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I think this whole dish is a triumph.

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I think putting this down at an Olympic banquet,

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I think they're going to buy into it really quickly.

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I think there is too much going on, actually.

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I would agree that the pate is not actually necessary

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and we could probably lose the sauce.

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There's the breast, there's the oysters, there's the parfait.

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Are these things actually brought together apart from via the notion of a chicken?

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Come on, Matthew.

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This is an absolute winner.

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I love what the chef has done here, I love all the detail

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and the other thing, it's beautiful.

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Hang on. This dish is beige.

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Apart from the green peas and the yellow sweetcorn,

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everything else is beige in this.

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Now, look. Stop it, you two.

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-You are just arguing for the sake of arguing.

-No.

-Yes, you are.

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You are really enjoying that dish and you should just admit it.

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You've got to be fair to the chef.

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He's taken a lot of trouble to cook it, you're enjoying eating it

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so stop rubbishing it.

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I've said there's a great deal to enjoy about the eight dishes which appear in front of me!

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So, divided opinion again.

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Will Nathan's take on surf and turf give him a chance

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to take pole position?

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Nathan's taking a risk on an unusual combination of duck and monkfish,

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which Tom questioned earlier in the week

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and resulted in Nathan receiving the lowest mains score.

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But his passion for the sea holds no bounds

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and the monkfish is staying put.

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Are you making any changes about what you said,

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thinking it might be two dishes in one?

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I've got to believe in what I'm doing, you know?

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I like the dish, so I take on board what Tom thinks,

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-obviously, he's been to the banquet as main course winner.

-Yeah.

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But this dish shows my character.

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But I really like the way the barbecue sauce

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marries the duck and monkfish together.

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I really had to be firm in my belief and stay strong with myself

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because my simple food takes a lot of bravery.

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Not changing a thing,

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Nathan serves up his pink duck breast with an equal portion

0:16:450:16:48

of the barbecued monkfish and a ball of confit duck leg.

0:16:480:16:52

What will the judges make of the combination?

0:16:520:16:54

They face the judges like that. Thank you.

0:16:540:16:57

I'm not that confident about it with the judges, to be honest.

0:16:580:17:01

I'm not sure how they'll take it.

0:17:010:17:04

This is surf and turf, isn't it?

0:17:100:17:12

-I think this is actually a very interesting choice.

-Yeah, it is.

0:17:120:17:16

I mean, we've never had a meat and fish course together,

0:17:160:17:19

a turf and surf in this way.

0:17:190:17:21

And I love the way the little various elements

0:17:210:17:24

are knitted together.

0:17:240:17:26

The duck is absolutely fabulous.

0:17:260:17:27

The quality of the duck, the way he's done it.

0:17:270:17:30

I love the barbecue sauce and I think if someone had told me

0:17:300:17:33

duck and monkfish, I'd have gone, "I'm not too sure about that."

0:17:330:17:36

-Me too.

-But really beautiful.

0:17:360:17:38

I love the little croquette, which is obviously well-cooked duck leg.

0:17:380:17:43

And that barbecue sauce is amazing.

0:17:430:17:46

It's a really lovely, lovely piece just of pure cooking.

0:17:460:17:50

They understand the value of ingredients together and combinations.

0:17:500:17:53

The only thing for me that lets this dish down is its look.

0:17:530:17:57

I think when the dish went down, I mean,

0:17:570:17:59

the taste of the dish is so much better than the look of the dish.

0:17:590:18:03

Although each of the constituent parts are themselves wonderful,

0:18:030:18:06

when they come together they make something even better

0:18:060:18:09

and that's where the true genius of this dish lies.

0:18:090:18:12

There's nothing on this dish that hasn't been carefully

0:18:120:18:15

and expertly attended to.

0:18:150:18:18

It's gold medal winning stuff.

0:18:180:18:20

So in a round about turn, all judges are in favour of Nathan's main,

0:18:240:18:29

leaving the competition on a knife edge as they tackle desserts.

0:18:290:18:33

Nathan's sticking to his guns again, recreating his lemon

0:18:340:18:37

and elderflower tart with strawberry and sparkling wine sorbet.

0:18:370:18:41

It only scored a six yesterday

0:18:410:18:43

and Paul is keen to question Nathan's plan for improvement.

0:18:430:18:47

Bit worried about this course, being the lowest scoring one of the week?

0:18:470:18:51

I'm not worried because the flavours work well.

0:18:510:18:53

It is simple but I've tried to make sure it's perfectly cooked.

0:18:530:18:57

-Happy with the pastry?

-Yeah, it's definitely cooked.

0:18:570:19:00

It's a bit thinner as well

0:19:020:19:04

and I've added much more elderflower flavour to it.

0:19:040:19:06

Yeah, yeah.

0:19:060:19:08

And less lemon so the balance is there,

0:19:080:19:10

so, with the whole dish.

0:19:100:19:12

If I went to his restaurant and had that, brilliant.

0:19:120:19:15

Great flavours, you know, really, really good.

0:19:150:19:18

But whether or not I think it's the right dessert for the Olympic banquet, I'm not too sure.

0:19:180:19:22

Nathan's simple take on lemon and strawberries will need

0:19:220:19:25

perfect execution to catch the judges' attention.

0:19:250:19:28

Considering how critical they can be, it's a risky move.

0:19:280:19:32

Right.

0:19:350:19:37

Will Nathan's take on a classic lemon tart

0:19:370:19:41

be a grand enough finale for an Olympic banquet?

0:19:410:19:44

This does look terribly conventional, doesn't it?

0:19:460:19:49

-I have a problem with this particular lemon tart.

-Why?

0:19:490:19:52

It's not nearly lemony enough.

0:19:520:19:54

-The base is very soft.

-It's undercooked.

0:19:540:19:57

Very undercooked.

0:19:570:19:59

To be honest, I don't quite understand the combination.

0:19:590:20:01

Why have we got strawberry sorbet and strawberries with lemon pie?

0:20:010:20:05

Also, it's not a particularly good sorbet, is it?

0:20:050:20:09

What does the syrup taste of? There's something strange in that syrup.

0:20:090:20:13

Let's see. "The sorbet was finished with a Cornish sparkling wine." That's obviously what it is.

0:20:130:20:18

Meringue is slightly soft and chewy which I rather like.

0:20:180:20:21

It's a pudding of bits rather than a pudding of puddings.

0:20:210:20:24

It feels like a pudding of leftovers.

0:20:240:20:26

Someone who's gone to the fridge and gone, "A bit of lemon tart left.

0:20:260:20:29

"There's some sorbet, there." Pile it all in.

0:20:290:20:31

I think this is clearly a chef who's a great chef

0:20:310:20:35

and has put all his energies into his first three courses

0:20:350:20:38

and doesn't think pudding is important.

0:20:380:20:40

Hasn't noticed that we really love good puddings.

0:20:400:20:44

You know, it's just not up to scratch.

0:20:440:20:46

It's a crashing end to Nathan's otherwise shining menu.

0:20:490:20:53

Could this be Paul's chance to clinch the top spot?

0:20:530:20:57

He's going for gold with his ancient Greek meets modern-day Olympic dish.

0:20:570:21:01

An unusual combination of pistachio and olive oil sponge

0:21:010:21:04

with feta cheese and melon,

0:21:040:21:05

served with a chocolate disk and gold caramel sauce.

0:21:050:21:09

-Are you changing anything?

-Not really.

0:21:090:21:11

I'm just going to put less feta, almost like little shards of rock salt.

0:21:110:21:15

Paul lost marks for not getting quantities right

0:21:150:21:17

and in a last-minute decision is slimming down

0:21:170:21:20

how he serves the dish.

0:21:200:21:22

But in the determination to improve, he's taken his eye off the clock.

0:21:220:21:26

-Paul, are you all right, there? You're running a bit late.

-Yeah.

0:21:260:21:29

Just a couple of minutes behind but rather just send it

0:21:290:21:32

how I really want it, you know.

0:21:320:21:34

But they won't wait for long.

0:21:340:21:36

A mistake now could cost Paul the competition.

0:21:360:21:39

Working quickly, he starts with the pistachio cake,

0:21:390:21:42

his crisped rice and chocolate fondant,

0:21:420:21:44

then strawberries and compressed watermelon

0:21:440:21:47

before finishing with his specially commissioned disk,

0:21:470:21:50

feta cheese shavings and hot gold caramel sauce.

0:21:500:21:53

There you are, lads.

0:21:530:21:54

You know, I ran over on the dessert at the end

0:21:550:21:58

but I'm not going to chuck it out just for the sake of getting it out.

0:21:580:22:02

I've got one opportunity to prove to them three

0:22:020:22:04

that I'm worthy of having a place in the finals.

0:22:040:22:07

If they have to wait a few minutes, I hope it was worth waiting for.

0:22:070:22:11

-Wow! Look at that!

-I don't think I can eat it!

-Oh, look.

0:22:180:22:21

I'm filling up some great cavity in here.

0:22:210:22:24

776BC, that must have been when the Olympic Games started.

0:22:240:22:29

And then we have 2012.

0:22:290:22:31

I will say something about this chocolate disk.

0:22:310:22:35

-It is completely orgasmic.

-OLIVER LAUGHS

0:22:350:22:37

Oh! Oh!

0:22:370:22:39

And this is pistachio cake, presumably.

0:22:390:22:42

And delicious, it is.

0:22:430:22:46

Funnily enough, I think they work together.

0:22:460:22:48

They appear to be two separate things

0:22:480:22:50

but in fact they go terribly, terribly well together.

0:22:500:22:53

The little pistachio nuts on top of the cake are salty.

0:22:530:22:56

And the cake is sweet and oily and they're,

0:22:560:22:59

it's quite an interesting combination.

0:22:590:23:02

And these little gentle bits of fruit which actually

0:23:020:23:06

are very refreshing.

0:23:060:23:07

If I'd just won a gold medal

0:23:070:23:09

and I had a choice between the gold medal and this chocolate pudding,

0:23:090:23:12

I'd say, "Can I have the chocolate pudding?" It's nirvana.

0:23:120:23:15

It's just one of those things, every mouthful is just absolutely sublime.

0:23:150:23:21

Dishes served, the anxious wait for the verdict begins.

0:23:240:23:28

I'm battered, I'm a bit burnt, I'm bruised, you know, I'm exhausted.

0:23:300:23:34

My feet feel like they just want to fall off

0:23:340:23:37

but I'll be really gutted if my menu's not chosen.

0:23:370:23:40

Only one of them will have a place in the final.

0:23:410:23:43

It's nerve wracking.

0:23:430:23:45

It's quite frustrating as well, cos you want to know what the answer is.

0:23:450:23:49

It's the big reveal as the judges find out for the first time

0:23:490:23:53

which dishes form each menu.

0:23:530:23:56

It was really beautiful, very interesting dishes,

0:23:560:23:59

loads of great tastes.

0:23:590:24:00

I think over all, it's probably the most consistent day

0:24:000:24:03

we've had from two chefs.

0:24:030:24:05

I thought we had a couple of dishes which weren't too brilliant

0:24:050:24:08

but the rest were amazing

0:24:080:24:09

and one dish I'll never forget as long as I live.

0:24:090:24:12

Paul's playful presentation and unique take on classics

0:24:120:24:15

have paved the way to create a boundary-pushing menu

0:24:150:24:18

while Nathan's classic dishes with a twist

0:24:180:24:21

showcase local ingredients

0:24:210:24:23

and perfect execution.

0:24:230:24:25

Now, the judges need to make their decision

0:24:250:24:27

based on the menu and not the chef.

0:24:270:24:30

-Well, I have made up my mind. Matthew?

-Yes, Prue.

0:24:300:24:33

I've made up my mind as well.

0:24:330:24:35

-Oliver?

-I have indeed made up my mind.

0:24:350:24:37

Let's call in the chefs.

0:24:370:24:39

For Paul and Nathan, the gastronomic endurance test is over

0:24:390:24:44

but the pain will only have been worth it for one of them.

0:24:440:24:48

So, welcome, chefs.

0:24:510:24:53

I don't know what kind of day you've had but we've had a terrific day.

0:24:530:24:57

You have done some cracking cooking for us. Was it rough in the kitchen?

0:24:570:25:01

-Yeah.

-It's always tough, this competition.

0:25:010:25:04

I'm sure you want to know who's coming to the national finals.

0:25:040:25:09

-Matthew, have you made up your mind? A or B?

-It's menu B for me, Prue.

0:25:090:25:14

-Oliver?

-Menu A for me.

0:25:140:25:16

Well, I'm choosing menu B. So we have a winner.

0:25:180:25:23

But who cooked menu B?

0:25:230:25:26

Let's find out.

0:25:260:25:27

So the chef going forward to represent the South West

0:25:360:25:39

in the final of the Great British Menu is...

0:25:390:25:42

Nathan Outlaw. Congratulations, Nathan.

0:25:540:25:57

Well done, big man.

0:25:570:25:59

-Well done. Good on you.

-What does it feel like to be a winner?

0:25:590:26:03

I'm totally surprised. Totally surprised.

0:26:030:26:05

It's been such a tough week this week.

0:26:050:26:07

After a couple of dishes I was in the lead through Tom's guidance

0:26:070:26:11

and then Paul pulled it back towards the end of the week

0:26:110:26:14

so totally surprised.

0:26:140:26:15

If you want to know what you won on, it was pure gastronomy.

0:26:150:26:19

Every dish was a revelation.

0:26:190:26:22

Basically it was a tale of two menus.

0:26:220:26:24

One was more accomplished with the exception of the pudding.

0:26:240:26:27

There's some wonderful little contrasts and the use of detail,

0:26:270:26:30

it made us think about it whereas I would say with Paul's menu,

0:26:300:26:34

it was dazzling,

0:26:340:26:36

fantastic visual appeal and had been brilliantly thought through

0:26:360:26:40

but the actual realisation and the sort of balance on the plate

0:26:400:26:44

was never quite as I would personally want it.

0:26:440:26:47

For me, I thought your chocolate pudding was fabulous,

0:26:490:26:52

I thought the chicken was fabulous, however,

0:26:520:26:55

my fellow esteemed judges

0:26:550:26:56

felt that there was sometimes an element too much.

0:26:560:26:59

-I can see you're very disappointed, Paul. Are you?

-Yeah, yeah, yeah.

0:26:590:27:03

Yeah, yeah. Gutted.

0:27:030:27:04

It has been an amazing day for us

0:27:040:27:07

and thank you very much and Nathan, congratulations.

0:27:070:27:10

-Paul, commiserations.

-Thank you.

0:27:100:27:11

It's been a pleasure to cook for you anyway.

0:27:110:27:13

Well, thank you.

0:27:130:27:15

Please go and have a drink. I'm sure you need one.

0:27:150:27:18

Well done, good one you.

0:27:180:27:19

-CHEERING

-Well done.

0:27:190:27:23

Didn't get there this time. Fell at the last hurdle, I suppose.

0:27:230:27:27

I'm not going to get the opportunity

0:27:280:27:29

to take the South West to the banquet

0:27:290:27:32

but Nathan is and I wish his all the best.

0:27:320:27:35

ALL: CHEERS!

0:27:350:27:37

I'm just really proud of what I've done.

0:27:370:27:39

I stuck to what I believe in food and I'm going to make sure now

0:27:390:27:43

that the South West gets a dish at the final banquet.

0:27:430:27:47

The heats are over.

0:27:470:27:49

BLEEP

0:27:490:27:51

Next week, finals begin.

0:27:510:27:54

-I'll be watching you, sunshine.

-This is the biggest week of my life.

0:27:540:27:58

I want to win this competition. I want to get a dish in the banquet.

0:27:580:28:01

There's a lot of big boys in the kitchen, a lot of egos.

0:28:010:28:04

And then there's me.

0:28:040:28:06

The cream of the competition locking horns to win the ultimate prize,

0:28:060:28:10

cooking their dish at the Olympic banquet.

0:28:100:28:13

Life doesn't get much better than this.

0:28:130:28:15

It's just a masterpiece.

0:28:150:28:17

It's got to be a 10.

0:28:170:28:18

And the chefs face a monumental shock.

0:28:180:28:21

"This week only some of you

0:28:210:28:23

"will be cooking all four courses for the judges."

0:28:230:28:26

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0:28:500:28:52

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