0:00:02 > 0:00:04The Great British Menu finals are on.
0:00:04 > 0:00:05Fire!
0:00:05 > 0:00:08From 24 chefs, we're down to just eight.
0:00:08 > 0:00:09I'm a master at this, boys.
0:00:09 > 0:00:12In this Olympic year of the London 2012 Games,
0:00:12 > 0:00:16our chefs have taken inspiration from sporting legends...
0:00:16 > 0:00:19There's my piece of bling. It's what keeps you motivated.
0:00:19 > 0:00:21Goodbye, Mr Nice Guy!
0:00:21 > 0:00:23You want to absolutely deliver your absolute maximum.
0:00:23 > 0:00:26- Arghh!- Oh, look at that!
0:00:26 > 0:00:29..In their bid to create groundbreaking food...
0:00:29 > 0:00:30Good God!
0:00:30 > 0:00:32..For a dazzling Olympic feast.
0:00:34 > 0:00:36Wahey!
0:00:36 > 0:00:39Over the last eight weeks, Britain's culinary elite
0:00:39 > 0:00:41have been pushed to their absolute limit...
0:00:41 > 0:00:44I'm getting dangerously close to aborting this.
0:00:44 > 0:00:45Calm, calm, calm down!
0:00:45 > 0:00:48..Judged by the greatest veterans.
0:00:48 > 0:00:49I need a sick bag.
0:00:49 > 0:00:52For me, I'm not sure whether that quite works.
0:00:52 > 0:00:54There have been tears...
0:00:54 > 0:00:55- Ten out of ten.- Thank you, Marcus.
0:00:55 > 0:00:58I'm kind of upset with myself, really.
0:00:58 > 0:00:59..And tantrums...
0:00:59 > 0:01:03- Johnnie? Can I just say something? - No.
0:01:03 > 0:01:06..And our panel of judges haven't held back.
0:01:06 > 0:01:10- I don't know if I can be bothered. - Now this guy took a hell of a risk and fell off the edge of the cliff.
0:01:10 > 0:01:11It ain't good enough.
0:01:11 > 0:01:15Now, the eight culinary titans left standing...
0:01:15 > 0:01:17We're going to be watching YOU, sunshine!
0:01:17 > 0:01:19..Are about to come to blows.
0:01:19 > 0:01:21- Do you want some help, Phil?- No.
0:01:21 > 0:01:24- I don't want you to be able to take any credit while I'm at the Olympics.- Ohh!
0:01:24 > 0:01:27This is going to be the biggest week of my life.
0:01:27 > 0:01:30- Didn't drop it. - I want to win this competition.
0:01:30 > 0:01:32I want to get a dish in the final badly.
0:01:32 > 0:01:35From award-winning heavyweights of British cuisine...
0:01:35 > 0:01:38There'll be great things coming from the Howard corner. Watch this space!
0:01:38 > 0:01:41..To rising gastronomic stars...
0:01:41 > 0:01:43Every dog has its day and hopefully, this will be mine.
0:01:43 > 0:01:46..They're about to face the biggest shock of their lives.
0:01:46 > 0:01:47"This week, only some of you
0:01:47 > 0:01:50"will be cooking all four courses for the judges."
0:02:22 > 0:02:24The fight is on for the starter course
0:02:24 > 0:02:27and we've a glittering line-up, all gunning for gold.
0:02:28 > 0:02:32First to arrive is newcomer Simon Rogan from the North West,
0:02:32 > 0:02:34the South West's Nathan Outlaw
0:02:34 > 0:02:38and first-time finalist Daniel Clifford from the Central region.
0:02:38 > 0:02:40- Here we are again.- That's it.
0:02:40 > 0:02:42It's going to be a tough week. Looking forward to it.
0:02:45 > 0:02:47One-time veteran Alan Murchison is fast on their heels,
0:02:47 > 0:02:50representing Scotland.
0:02:50 > 0:02:52- Ready?- I'm ready.
0:02:52 > 0:02:55Been here third time now, so hopefully I can get a dish in the Final Banquet this time.
0:02:55 > 0:02:57Good morning.
0:02:57 > 0:03:01He's followed by Northern Ireland's Chris Fearon and Stephen Terry for Wales,
0:03:01 > 0:03:03who've both got dishes through to the Final Banquet before.
0:03:03 > 0:03:05It was an exciting year last year.
0:03:05 > 0:03:08Hopefully, I can get a bit of a repeat of the same, maybe.
0:03:08 > 0:03:10Maybe. Fingers crossed.
0:03:10 > 0:03:11Next to arrive is Colin McGurran,
0:03:11 > 0:03:14a first-timer from the North East.
0:03:14 > 0:03:15Hey!
0:03:15 > 0:03:16And last but not least,
0:03:16 > 0:03:18it's two-Michelin-starred newcomer Phil Howard.
0:03:18 > 0:03:20A little nervous.
0:03:22 > 0:03:23Let's go.
0:03:23 > 0:03:25Well, good luck everyone.
0:03:25 > 0:03:27Yeah. Good luck!
0:03:29 > 0:03:30Our formidable judges,
0:03:30 > 0:03:32Prue Leith, Oliver Peyton
0:03:32 > 0:03:36and Matthew Fort will choose their top three dishes every day.
0:03:36 > 0:03:41So, come Thursday, they can create a perfectly balanced Olympic menu.
0:03:41 > 0:03:45Here is an opportunity for us to see the Olympian nature of British chefs.
0:03:45 > 0:03:49I think this is a cracking competition. I think we are going to see Olympic cooking. We really are.
0:03:49 > 0:03:51We've got to pick gold medal winners.
0:03:51 > 0:03:54Helping them decide is a veteran of the competition
0:03:54 > 0:03:56who knows what an incredible privilege it is
0:03:56 > 0:03:59to cook in the Final Banquet.
0:03:59 > 0:04:00Today, it's the king of former champions,
0:04:00 > 0:04:03with three winning dishes under his belt.
0:04:03 > 0:04:06It's Richard Corrigan.
0:04:06 > 0:04:09Welcome, Richard. It's a pleasure to have you here.
0:04:09 > 0:04:10Oliver, thank you very much.
0:04:10 > 0:04:13Today, we've got to choose the top three starters
0:04:13 > 0:04:15from which we can then assemble the final menu.
0:04:15 > 0:04:18But this year, things have changed a little bit.
0:04:18 > 0:04:21We think, that having discussed things among ourselves,
0:04:21 > 0:04:24that not ALL of the courses that we tasted
0:04:24 > 0:04:28from the regional heats are actually suitable for consideration.
0:04:29 > 0:04:33Well, we made recommendations that some dishes need to be changed completely,
0:04:33 > 0:04:36some of them need some pretty hard work if they're going to be
0:04:36 > 0:04:39brought up to the standard that we are expecting here.
0:04:39 > 0:04:43So, unless there have been really substantive changes to them,
0:04:43 > 0:04:45we think that they should be eliminated.
0:04:45 > 0:04:48That's something new on the Great British Menu.
0:04:48 > 0:04:49The truth is that if we've said,
0:04:49 > 0:04:53"Look, this dish isn't suitable. It has to be changed completely."
0:04:53 > 0:04:54And they refuse to change it,
0:04:54 > 0:04:56then we're going to come to the same conclusion.
0:04:56 > 0:04:58You know, all we want is excellence.
0:04:58 > 0:05:00We said we didn't like them.
0:05:00 > 0:05:02- You know, why should they stay? - Well, exactly.
0:05:02 > 0:05:05I mean, we've got to narrow it down, sooner or later.
0:05:05 > 0:05:08The judges firmly believe that this change to proceedings
0:05:08 > 0:05:10will keep the chefs on their toes
0:05:10 > 0:05:14and ensure the food they taste this week will be truly Olympian.
0:05:14 > 0:05:17But the chefs have no idea what's coming.
0:05:17 > 0:05:20So, the judges have decided to give them a heads-up.
0:05:20 > 0:05:22"This week, only some of you
0:05:22 > 0:05:25"will be cooking all four courses for the judges.
0:05:25 > 0:05:28"The judges advised you which of your dishes need changing
0:05:28 > 0:05:29"and which need tweaks.
0:05:29 > 0:05:32"Judges want to see dishes that stand a real chance
0:05:32 > 0:05:35"of making it through to the Banquet.
0:05:35 > 0:05:38"So, we'll be eliminating those which, in their view,
0:05:38 > 0:05:40"don't stand up against the rest."
0:05:40 > 0:05:44- What do you mean? How many will they eliminate?- Whatever dishes they think we could...
0:05:44 > 0:05:46..They'll just say, "Don't bother doing it."
0:05:46 > 0:05:49This is going to cause a little bit of trouble in the camp.
0:05:53 > 0:05:56I mean, the question is, how far these actually fulfil the brief.
0:05:56 > 0:05:59Simon Rogan's grilled salad I think unquestionably did.
0:05:59 > 0:06:01Excellent bit of cooking, that.
0:06:01 > 0:06:02Love that dish!
0:06:02 > 0:06:06If you weren't feeling a bit quiffy before, you really are now!
0:06:06 > 0:06:10Daniel Clifford's veal sweet bread textures and textures of onion.
0:06:10 > 0:06:14I, personally, wasn't a huge fan of the sweetbreads.
0:06:14 > 0:06:16- I loved that.- Oh, yes! I loved that.
0:06:16 > 0:06:20No, sorry. Over my dead body and my sweetbreads, frankly!
0:06:20 > 0:06:23If I don't cook today, it might, you know, ruin the rest of my week.
0:06:23 > 0:06:26And we've all come down here, fired up. It's a massive body blow.
0:06:26 > 0:06:29There's going to be some tears today.
0:06:29 > 0:06:33- What about Alan Murchison's duck and pineapple?- Oh, I loved that!- OK.
0:06:33 > 0:06:35I believe it's a strong dish. I think it fits the brief,
0:06:35 > 0:06:38and I really want to cook that dish today.
0:06:38 > 0:06:40Chris Fearon's clay pigeon shoot.
0:06:40 > 0:06:41I judged that one.
0:06:41 > 0:06:43I think the presentation was very, very good.
0:06:43 > 0:06:47- I thought the cooking was a bit... not so good.- We loved it.
0:06:47 > 0:06:49I'm pretty psyched by what's going on at the minute.
0:06:49 > 0:06:51I can understand the logic behind it,
0:06:51 > 0:06:53you want to just cut to the chase and, you know,
0:06:53 > 0:06:55showcase the best available menu if possible.
0:06:55 > 0:06:58But at the same time, it's a bit heartbreaking.
0:07:00 > 0:07:05Nathan Outlaw, Hog's Pudding potato terrine and mushroom ketchup,
0:07:05 > 0:07:08it wasn't the greatest looker we've ever had put in front of us.
0:07:08 > 0:07:11But, when you came to eat it, ooh, yes! Please, mother!
0:07:11 > 0:07:13It was REALLY hearty, too, wasn't it? Powerful.
0:07:16 > 0:07:19Stephen Terry, the opening ceremony pigeon dish.
0:07:19 > 0:07:20I thought it was utterly delicious
0:07:20 > 0:07:25but it can't be said to be brilliantly innovative.
0:07:25 > 0:07:28That was probably one of his weakest dishes there.
0:07:28 > 0:07:30If I'm told not to cook my starter today,
0:07:30 > 0:07:32I would be very disappointed.
0:07:32 > 0:07:35But then, by my own admittance, it's probably my weakest dish.
0:07:35 > 0:07:37But I'm happy with it.
0:07:37 > 0:07:40Phil Howard's salad of spring vegetables,
0:07:40 > 0:07:42I think it's a beautiful piece of cooking,
0:07:42 > 0:07:45but I do NOT think that this is the kind of creative cookery
0:07:45 > 0:07:48that we're looking for for this particular competition.
0:07:48 > 0:07:50Well, it depends if he's changed it or not.
0:07:50 > 0:07:53If he hasn't changed it, I think that's the dish that should go.
0:07:53 > 0:07:57I've no intention of changing the content of it. I like it. On the other hand,
0:07:57 > 0:08:00it wasn't one of my strongest dishes, so I think it's vulnerable.
0:08:00 > 0:08:03Now, the last one is Colin McGurran.
0:08:03 > 0:08:05I thought it was EXTREMELY theatrical.
0:08:05 > 0:08:07There was certainly rather more plate than there was food.
0:08:07 > 0:08:09But it's got some great things in it.
0:08:09 > 0:08:11If he tweaks it right...
0:08:11 > 0:08:14If he's made some changes, then I think he should stay in.
0:08:14 > 0:08:16- If he says "no", he's out.- Out!
0:08:16 > 0:08:19If I don't get the opportunity to cook today, I'd be gutted.
0:08:19 > 0:08:21I believe in it and I want to cook it.
0:08:22 > 0:08:25There is definitely a winner in that lot.
0:08:25 > 0:08:27Yeah, absolutely.
0:08:27 > 0:08:29However, there is one or two dishes in there
0:08:29 > 0:08:31which we think needs substantive changes.
0:08:31 > 0:08:34They've had feedback from us, you know. Will they have listened?
0:08:34 > 0:08:36If they haven't, they're out.
0:08:36 > 0:08:38We are agreed.
0:08:38 > 0:08:42Then I think we should get in the chefs to give them the news.
0:09:01 > 0:09:05Good morning, chefs, and welcome to the judge's chamber.
0:09:05 > 0:09:06You've heard the news.
0:09:06 > 0:09:09Not all of you may have the chance
0:09:09 > 0:09:12of actually cooking your dishes today.
0:09:12 > 0:09:13We've gone through the starters.
0:09:13 > 0:09:15We've discussed, among ourselves.
0:09:15 > 0:09:19We've taken into consideration the delivery of them in the regional heat,
0:09:19 > 0:09:22and we've also seen how they sort of stack up against one another.
0:09:24 > 0:09:26So, let's get straight to the point.
0:09:26 > 0:09:28There are two, possibly three, chefs
0:09:28 > 0:09:31who are in danger of NOT cooking today.
0:09:33 > 0:09:36The chefs at risk are...
0:09:39 > 0:09:41..Phil...
0:09:43 > 0:09:45..Stephen...
0:09:45 > 0:09:46and Colin.
0:09:48 > 0:09:52Now, you were each given a chance to change your dish,
0:09:52 > 0:09:54or make tweaks to it.
0:09:54 > 0:09:57Have any of you actually changed a dish completely?
0:09:57 > 0:09:58Nope.
0:09:58 > 0:10:00At all?
0:10:00 > 0:10:01I'm quite happy with the dish.
0:10:08 > 0:10:10Phil, what about you?
0:10:10 > 0:10:13Yeah, I made some tweaks and I think it is...
0:10:13 > 0:10:15Yeah. I think it's a great dish.
0:10:15 > 0:10:16Well, we DID suggest
0:10:16 > 0:10:20that you actually change this dish completely.
0:10:20 > 0:10:24It was not suitable for this occasion, in our view.
0:10:24 > 0:10:27Colin, we thought your dish had possibilities.
0:10:27 > 0:10:28Have you actually changed it in any way?
0:10:28 > 0:10:32Yeah, I listened to the comments that you'd suggested, worked on them,
0:10:32 > 0:10:35I spent a lot of time on improving and tasting,
0:10:35 > 0:10:38making sure it delivered on flavour, which I think it does.
0:10:44 > 0:10:48Well, Phil and Stephen,
0:10:48 > 0:10:51I'm afraid you will not be cooking your starters today.
0:10:53 > 0:10:56Colin, we're going to give you a second chance,
0:10:56 > 0:10:59but there has to be a marked improvement.
0:11:02 > 0:11:05Chefs, the rest of you are safe for today.
0:11:05 > 0:11:07Very good luck to you.
0:11:07 > 0:11:08So, get cooking. Thanks very much.
0:11:12 > 0:11:14I feel very frustrated, I have to say.
0:11:14 > 0:11:16You're here, you're ready to compete,
0:11:16 > 0:11:18you're ready to cook, and that's what you want to do.
0:11:18 > 0:11:21Yeah, I feel robbed of a gold medal.
0:11:21 > 0:11:23You know, it's a bit of a knock,
0:11:23 > 0:11:26but you're going to have to hit me a lot harder than that to put me down.
0:11:26 > 0:11:29Massive shock, you know. We just lost two of the biggest names
0:11:29 > 0:11:31involved in the competition for the starter.
0:11:38 > 0:11:42Today's six remaining chefs will cook in three groups of two.
0:11:42 > 0:11:45First out of the blocks are two-Michelin-starred Daniel Clifford
0:11:45 > 0:11:46from the Central region
0:11:46 > 0:11:48and Michelin-starred Scotsman Alan Murchison,
0:11:48 > 0:11:51with five award-winning restaurants to his credit.
0:11:51 > 0:11:53Good luck, chef.
0:11:53 > 0:11:56- And to you, Daniel.- Let's go.
0:11:56 > 0:12:00Both of them are still reeling from today's surprise elimination.
0:12:00 > 0:12:02I'm shocked. I'm slightly upset.
0:12:02 > 0:12:04I was really looking forward to cooking with Phil today
0:12:04 > 0:12:09but, you know, the show must go on. Let's crack on and get it done.
0:12:09 > 0:12:12Sending somebody like Phil Howard out at this stage is...
0:12:12 > 0:12:15It's a brave move.
0:12:15 > 0:12:17Stephen Terry and Phil Howard are the two most experienced chefs
0:12:17 > 0:12:20in this competition by some margin, you know.
0:12:20 > 0:12:22It's showing us all nobody's safe
0:12:22 > 0:12:24and complacency cannot creep in at all.
0:12:26 > 0:12:28- Chaps.- Hi, boys.
0:12:28 > 0:12:30How's it going? Hi, Phil.
0:12:30 > 0:12:33Life from the spectator stands! How are you?
0:12:33 > 0:12:35It's a bitter pill to swallow, you know.
0:12:35 > 0:12:38It's just thrown it all into chaos, really, from my point of view.
0:12:38 > 0:12:41- We're not happy, are we? - No. No, we're not happy.
0:12:41 > 0:12:44It could come to us all, though. Do you know what I mean?
0:12:44 > 0:12:46It's going to happen to most people on one day,
0:12:46 > 0:12:48so, get it out the way your first day.
0:12:48 > 0:12:51I'm sure we can, you know, taste a lot of food,
0:12:51 > 0:12:53give some feedback.
0:12:53 > 0:12:56See, actually, whether you guys churn something out better.
0:12:56 > 0:12:59We're going to be watching YOU, sunshine!
0:12:59 > 0:13:02There's more pressure from you guys than there'll be from the judges!
0:13:06 > 0:13:09First-time finalist Daniel Clifford is first to cook
0:13:09 > 0:13:13and looking to set the bar with his love-it-or-hate-it veal sweetbreads
0:13:13 > 0:13:17with veal tartare and radical burnt onion powder.
0:13:17 > 0:13:20I liked this dish. I thought it was very accomplished,
0:13:20 > 0:13:22very skilful dish.
0:13:22 > 0:13:26But it just didn't have that extra wow factor for me.
0:13:26 > 0:13:28You know, I absolutely loved it.
0:13:28 > 0:13:29Well, I love sweetbreads anyway.
0:13:29 > 0:13:33I just thought it was sophisticated, original,
0:13:33 > 0:13:35and I thought they were perfectly cooked.
0:13:35 > 0:13:38I feel that, actually, having offal at all on the menu,
0:13:38 > 0:13:42let alone in the first course, is actually quite a bold statement.
0:13:42 > 0:13:44But I would urge caution.
0:13:44 > 0:13:49Would it be a dish you would serve to an Olympic banquet?
0:13:49 > 0:13:50It is a risk.
0:13:50 > 0:13:53If I can give sweetbreads to 100 people and they all enjoy it,
0:13:53 > 0:13:55you know, I've won a gold!
0:14:00 > 0:14:02Where does the inspiration come from your dish?
0:14:02 > 0:14:05I wanted to do something that's a bit daring, something that's a bit different.
0:14:05 > 0:14:09It's just based on asparagus, onion and sweetbreads.
0:14:09 > 0:14:10Classic combo(!)
0:14:15 > 0:14:17Hello, chefies!
0:14:18 > 0:14:20Hello, boys. How are we?
0:14:20 > 0:14:22Probably marginally better than you.
0:14:22 > 0:14:24Come on, then. Let's see what you've got. What are you cooking?
0:14:24 > 0:14:26I've made an onion juice,
0:14:26 > 0:14:29which is just basically
0:14:29 > 0:14:31baked onions en papillote.
0:14:31 > 0:14:35That's just pressed onion juice, straight out the onion.
0:14:35 > 0:14:37And then, obviously,
0:14:37 > 0:14:40I've made a burnt onion powder that goes with the asparagus.
0:14:40 > 0:14:41That's amazing.
0:14:41 > 0:14:43- Yeah, it's lovely, isn't it? - I like that a LOT.
0:14:43 > 0:14:45Sweetbreads for a banquet. Brave man.
0:14:45 > 0:14:48I'm keeping my fingers crossed, anyway.
0:14:48 > 0:14:50But sweetbreads require careful cooking,
0:14:50 > 0:14:53and Alan's not convinced they're Banquet-friendly.
0:14:53 > 0:14:54I think it's an impressive dish.
0:14:54 > 0:14:58Would I want to do it for 100? Not a chance. Hot? Nah.
0:14:59 > 0:15:03Sweetbreads aren't the only risky ingredient to catch Alan's eye.
0:15:03 > 0:15:05Where's your tartare, Chef?
0:15:05 > 0:15:06I haven't seasoned it yet.
0:15:06 > 0:15:09- You serving it on the cinnamon? - Yeah.
0:15:09 > 0:15:13- Not seen that before. Not overpowering?- Nope.
0:15:17 > 0:15:19Nice plates!
0:15:22 > 0:15:24Four for a fiver!
0:15:24 > 0:15:27- I'm not listening to your- BLEEP. - Just trying to stay focused.
0:15:27 > 0:15:30I haven't come down here to come second this year.
0:15:30 > 0:15:32You know, I've come to come all the way.
0:15:33 > 0:15:36This is going to be the biggest week of my life and, to be honest,
0:15:36 > 0:15:39it means everything to all my family just as much as me.
0:15:39 > 0:15:42Daniel's counting on his radical burnt onion powder,
0:15:42 > 0:15:47raw veal tartare and caramelised veal sweetbreads to seal the deal.
0:15:48 > 0:15:51But will the judges think offal and onions
0:15:51 > 0:15:53groundbreaking enough to open the Olympic feast?
0:15:57 > 0:16:00All right, boys. I'm the customer, OK?
0:16:00 > 0:16:03- And please be really careful with it. - Beautiful food.- Good luck.
0:16:03 > 0:16:05Dish done!
0:16:11 > 0:16:13- Interesting.- It's wicked, isn't it?
0:16:13 > 0:16:15It looked really, really cool, didn't it?
0:16:15 > 0:16:17I think it went really well.
0:16:17 > 0:16:19Exactly how I wanted it to go, you know.
0:16:19 > 0:16:21Obviously, being the first cooking today,
0:16:21 > 0:16:24after what we found out, I mean, I'm still in a little bit of a shock.
0:16:24 > 0:16:27But I'm happy with the dish and, you know, all to play for.
0:16:36 > 0:16:39This looks like a Picasso abstract.
0:16:39 > 0:16:40It's beautiful, isn't it?
0:16:40 > 0:16:42And what's more, you'll be pleased to hear,
0:16:42 > 0:16:46there's far more sweetbread than there was last time.
0:16:46 > 0:16:49The star performer of this dish, for me, is the tartare.
0:16:49 > 0:16:52And that was amazing. When you ate it off the cinnamon,
0:16:52 > 0:16:55you got the flavour of both and it was delicious.
0:16:55 > 0:16:58The spice really doesn't come across.
0:16:58 > 0:17:01Although there's a wonderful little cinnamon part here,
0:17:01 > 0:17:02I just feel like it needs more.
0:17:02 > 0:17:04I love the spice,
0:17:04 > 0:17:08but I particularly love the burnt onion bit around the asparagus.
0:17:08 > 0:17:11I thought that worked absolutely beautifully, and that, to me,
0:17:11 > 0:17:14lifts that dish into that... extra league.
0:17:14 > 0:17:15Delicious.
0:17:15 > 0:17:19You know what? It's not quite as delicious as last time.
0:17:19 > 0:17:22I love the cinnamon. I love the onion.
0:17:22 > 0:17:23But for me, the sweetbreads,
0:17:23 > 0:17:26possibly because they're so much bigger,
0:17:26 > 0:17:28are just a little undercooked.
0:17:28 > 0:17:30This one is undercooked as well.
0:17:32 > 0:17:34Would have liked a little bit less of the sweetbread
0:17:34 > 0:17:36and a bit more veal tartare, to be fair.
0:17:36 > 0:17:38I mean, where is the cinnamon in the dish?
0:17:38 > 0:17:39Is it round the sweetbread?
0:17:39 > 0:17:41The cinnamon doesn't come through.
0:17:41 > 0:17:43I don't think it's anything more than pleasant.
0:17:43 > 0:17:46It being sweetbread's irrespective of you want to
0:17:46 > 0:17:49change the world with having sweetbreads as a starter.
0:17:49 > 0:17:52I don't think that's enough innovation for me in any way, shape or form.
0:17:52 > 0:17:53I don't find that any more innovative
0:17:53 > 0:17:55than what my dish was going to be.
0:17:55 > 0:17:57No. I mean, it's...
0:17:57 > 0:17:59There's absolutely nothing groundbreaking about it.
0:17:59 > 0:18:01But we know that behind the scenes,
0:18:01 > 0:18:03there's clever cooking techniques going on.
0:18:03 > 0:18:04That onion juice was absolutely magical.
0:18:04 > 0:18:09It is a dish of understated originality and beauty.
0:18:09 > 0:18:11I think understated is what it is.
0:18:11 > 0:18:13But I don't think it's world-class.
0:18:13 > 0:18:15I don't think it's fit for an Olympic feast
0:18:15 > 0:18:18and also, I think, you know,
0:18:18 > 0:18:19I'm expecting a lot more passion.
0:18:19 > 0:18:21This is a very well-behaved dish.
0:18:21 > 0:18:26I expected my palate to be bouncing around here going, "Wow! Oh! Ah! Ah!"
0:18:26 > 0:18:31All of those wonderful words that come with good food. It just doesn't.
0:18:31 > 0:18:33Doesn't quite work because it's not...
0:18:33 > 0:18:36It's difficult to eat and there's not enough tartare.
0:18:36 > 0:18:39If I was one of the judges, I'd be saying...
0:18:39 > 0:18:42For an Olympic banquet, it's a tricky one.
0:18:43 > 0:18:46This dish gave the meal veal appeal for me.
0:18:47 > 0:18:49I loved this dish the first time we had it.
0:18:49 > 0:18:52This time, he didn't quite get there.
0:18:54 > 0:18:56I really don't think Daniel cooked that dish properly,
0:18:56 > 0:18:58and it's snooze, you lose for me.
0:18:59 > 0:19:03That dish was a very good dish. It could have been a great dish.
0:19:08 > 0:19:10It's a good start.
0:19:10 > 0:19:14So, can Scotland's award-winning Alan Murchison
0:19:14 > 0:19:16raise the bar even higher?
0:19:16 > 0:19:18He's up next with his Battenberg-style duck terrine
0:19:18 > 0:19:20with foie gras and pineapple,
0:19:20 > 0:19:23a technical dish he's practised and practised
0:19:23 > 0:19:27like the world-class Olympians he's desperate to cook for.
0:19:27 > 0:19:30I want to win this competition and get a dish in the Final Banquet.
0:19:30 > 0:19:32I think my starter has the potential to go all the way.
0:19:32 > 0:19:36There's a bit of magic in this dish, and that magic is when you look at it, you think,
0:19:36 > 0:19:39"Wow! This chef has gone to a GREAT deal of bother
0:19:39 > 0:19:41"to bring this food to this plate."
0:19:41 > 0:19:44I thought it was exquisite. It was original.
0:19:46 > 0:19:49It looked fantastic and it tasted amazing.
0:19:49 > 0:19:51Somehow, the use of the pineapple
0:19:51 > 0:19:54I thought was a really original touch and worked beautifully.
0:19:54 > 0:19:56Especially fruit and duck is delicious.
0:19:56 > 0:19:59You think, cherries and duck, you think apples. Ah! Delicious!
0:19:59 > 0:20:01It's GOT to be one of the three finalists
0:20:01 > 0:20:03if he does it like he did it before.
0:20:04 > 0:20:06You think this is your strongest dish?
0:20:06 > 0:20:09I think it's one of my strongest dishes.
0:20:09 > 0:20:11I've thought about the Final Banquet as well.
0:20:11 > 0:20:13I'm thinking, "OK.
0:20:13 > 0:20:14"Is this scalable for 100?"
0:20:14 > 0:20:16You know, I could sit there for an hour.
0:20:16 > 0:20:18Ain't going to go anywhere.
0:20:18 > 0:20:21Well, you should have dressed it an hour ago, then, Chef!
0:20:21 > 0:20:23Alan, you know, he's been in finals week.
0:20:23 > 0:20:26He's never got to the Banquet. It's my job to make sure he doesn't.
0:20:29 > 0:20:31Have you trained hard for this, Chef?
0:20:31 > 0:20:33I've worked hard on this this year.
0:20:33 > 0:20:35Having been in the final before and got,
0:20:35 > 0:20:38quite frankly, a good old kicking. So, I'm leaving nothing to chance.
0:20:38 > 0:20:41I'm weighing and checking everything. I've brought my own sets of two scales
0:20:41 > 0:20:44because it is going to come down to fine details.
0:20:44 > 0:20:47You know, the difference between success and failure
0:20:47 > 0:20:48and cooking in the Olympics
0:20:48 > 0:20:50is a very thin line.
0:20:50 > 0:20:52So for me, hopefully, this will give me the edge.
0:20:54 > 0:20:57He's very measured, Alan. Everything is precise.
0:20:57 > 0:21:00I don't feel he's going to be getting the jitters
0:21:00 > 0:21:02as he's plating up.
0:21:02 > 0:21:04He's probably the best craftsman out of all of us,
0:21:04 > 0:21:08I'd say, for sheer technique because of his training.
0:21:08 > 0:21:10Alan's serving his duck terrine with textures of pineapple,
0:21:10 > 0:21:14an unusual pairing that might not appeal to everyone.
0:21:14 > 0:21:17- Is this how you did it for the regionals, Chef?- It was indeed.
0:21:17 > 0:21:20I think Jeremy was a bit challenged by the pineapple.
0:21:20 > 0:21:23I really liked the pineapple on that and the judges liked it.
0:21:23 > 0:21:25So, that's what's important, really.
0:21:25 > 0:21:29They liked his intricate presentation, too,
0:21:29 > 0:21:32and his Olympic-themed brioche rings.
0:21:32 > 0:21:34- Phil, brioche, please! - It's like being back at work, Chef!
0:21:36 > 0:21:40Will his meticulous attention to detail result in a top three finish?
0:21:40 > 0:21:43- You're very precise, even the way you put it on the tray, Chef.- I am.
0:21:47 > 0:21:49- Well done.- Cheers.
0:21:54 > 0:21:57- That is amazing, isn't it? - Yeah, it's really smart.
0:21:59 > 0:22:00Really happy with it.
0:22:00 > 0:22:03I think that this is exactly how I wanted it to be.
0:22:03 > 0:22:06It shows great technique, it shows great flair.
0:22:06 > 0:22:09And I would like to think that that dish is a contender.
0:22:09 > 0:22:10I'll be surprised if it's not.
0:22:19 > 0:22:22- I mean, that's a looker, right? - That's a stunner.
0:22:26 > 0:22:28That pineapple is working SO beautifully with the duck.
0:22:28 > 0:22:31It's just making it sing for me.
0:22:31 > 0:22:33It is absolutely subtle,
0:22:33 > 0:22:36beautiful cooking because...
0:22:37 > 0:22:38..nothing is over-seasoned,
0:22:38 > 0:22:40the flavours are powerful,
0:22:40 > 0:22:44but they don't cramp each other,
0:22:44 > 0:22:46and goes beautifully together.
0:22:46 > 0:22:48He makes a mean brioche, too.
0:22:48 > 0:22:50It eats beautifully.
0:22:50 > 0:22:54The confit and the foie gras is just supreme, isn't it?
0:22:54 > 0:22:56That was good, yeah.
0:22:56 > 0:22:58You know, it's a big, punchy starter, isn't it?
0:22:58 > 0:23:02It eats really, really well, but is it really, really radical?
0:23:02 > 0:23:06Is this actually a dramatic piece of cooking that, you know...
0:23:06 > 0:23:10that is fit to go in front of the Olympic diners? I'm not quite sure.
0:23:10 > 0:23:13Do you think a bit conventional, Matthew, is what you're saying?
0:23:13 > 0:23:17- Yes.- Missing the spark of genius and inspiration?
0:23:17 > 0:23:20- Does this surprise you, this dish? - No, it doesn't.
0:23:20 > 0:23:23- Is it groundbreaking?- It's nothing I haven't seen before but, you know,
0:23:23 > 0:23:26it's a very great... It's a very clever marriage of flavours
0:23:26 > 0:23:30and the craftsmanship involved is just second to none.
0:23:30 > 0:23:31Come on, what is wrong with you people?!
0:23:31 > 0:23:33This is a chef at the top of his game!
0:23:33 > 0:23:38The balance, the consideration, the technical prowess, the visual impact.
0:23:38 > 0:23:41If this is an Olympic feast, anybody who sees this
0:23:41 > 0:23:44coming in front of them would go, "That looks beautiful."
0:23:44 > 0:23:46It just grows on you.
0:23:46 > 0:23:48I think it is an absolutely perfect dish.
0:23:48 > 0:23:51It's good, but is it great?
0:23:51 > 0:23:53I'm not too sure about that.
0:23:53 > 0:23:54He's got all the elements.
0:23:54 > 0:23:57Absolutely beautiful, but that's as far as he can go.
0:23:57 > 0:24:02- I think all around it's a cracking dish, though.- It's great.
0:24:02 > 0:24:06He's a superlative craftsman and he's nailed it.
0:24:08 > 0:24:11I love this dish because it shows off Alan's cooking skills
0:24:11 > 0:24:14to its best. A couple little tweaks.
0:24:14 > 0:24:16It could've been a ten, but it's an eight.
0:24:16 > 0:24:17I like my duck.
0:24:17 > 0:24:21And with pineapple, it gets a seven.
0:24:21 > 0:24:24This was a near perfect dish.
0:24:24 > 0:24:27Pretty, witty, delicious.
0:24:27 > 0:24:29It's a nine.
0:24:29 > 0:24:31I loved his duck terrine a lot but it lacked
0:24:31 > 0:24:34the last ounce of creativity and originality
0:24:34 > 0:24:38that I think this competition really needs, so it's a seven from me.
0:24:43 > 0:24:45Two down, four to go.
0:24:45 > 0:24:48And the chefs that have cooked already are breathing a sigh of relief.
0:24:48 > 0:24:51- Today's been a massive shock, so... - Yeah.
0:24:51 > 0:24:52I just can't believe
0:24:52 > 0:24:57that two of the most experienced chefs, not only in this competition
0:24:57 > 0:25:00but in the industry, weren't allowed to cook today
0:25:00 > 0:25:02because their dishes weren't deemed strong enough,
0:25:02 > 0:25:04so, yeah, I know what you mean,
0:25:04 > 0:25:06but I think the pressure's on the other guys now.
0:25:06 > 0:25:09- That's it, it's pressure now, isn't it?- It's good.
0:25:09 > 0:25:11It's how they cope with it that's going to define
0:25:11 > 0:25:12- who wins this competition.- Yeah.
0:25:12 > 0:25:14- I want to watch them squirm.- Yeah.
0:25:14 > 0:25:18Chris Fearon's up next, cooking for Northern Ireland
0:25:18 > 0:25:21with newcomer, Colin McGurran, from the north-east.
0:25:21 > 0:25:26- Neither of them have Michelin stars. - Good luck, Colin.- Good luck to you.
0:25:26 > 0:25:29- Have you got much to do to start off with?- Yeah, yeah. Busy, busy.
0:25:32 > 0:25:34Chris won the starter course last year
0:25:34 > 0:25:37and is hoping for a repeat performance
0:25:37 > 0:25:39with his Olympic-themed clay pigeon shoot,
0:25:39 > 0:25:44a tagine with lots of playful props, typical of his style of cooking.
0:25:44 > 0:25:48Being involved with Great British menu last year, getting to the People's Banquet,
0:25:48 > 0:25:49it changed my life.
0:25:49 > 0:25:51It really put me out there, put it on the map,
0:25:51 > 0:25:53gave me a lot of confidence.
0:25:53 > 0:25:55I'm pretty grand. Good, yeah.
0:25:55 > 0:25:59Chris knows this year's brief is a whole new ballgame.
0:25:59 > 0:26:01There's a lot of big boys in the kitchen at the minute.
0:26:01 > 0:26:03You know, a lot of Michelin stars flying about,
0:26:03 > 0:26:05a lot of egos and then there's me.
0:26:05 > 0:26:09It's amazing to be in the same room as them. Intimidating as well.
0:26:09 > 0:26:12It's hard for me to compete in the kitchen with this sort of calibre of chefs.
0:26:12 > 0:26:16- Chris made silly schoolboy errors in the heats.- It looks great.
0:26:16 > 0:26:19The presentation, fantastic.
0:26:19 > 0:26:21But the pigeon, it was overcooked.
0:26:21 > 0:26:23My problem was that I wondered how much
0:26:23 > 0:26:26we loved it because it was sitting on a cartridge tray.
0:26:26 > 0:26:31I do think there's a sense of theatre we expect from these chefs
0:26:31 > 0:26:34because we are...we're looking for some drama, aren't we?
0:26:34 > 0:26:36I think there is a winning dish trying to get out in there.
0:26:36 > 0:26:40If you separated the dish from the presentation, would it stand up?
0:26:40 > 0:26:42Would it get through?
0:26:42 > 0:26:44How are you doing, boys?
0:26:44 > 0:26:46We've been at a car boot sale.
0:26:46 > 0:26:50Props, guys. Wasn't that last year's brief?
0:26:50 > 0:26:54That's my style, you know? That's what I do. Worked for me last year.
0:26:54 > 0:26:58It worked for me in the regionals, so hopefully it can work for me again.
0:26:58 > 0:27:00What are you putting in there, Chris?
0:27:00 > 0:27:03I'm doing like a wee ragout, North African sort of spices,
0:27:03 > 0:27:06very aromatic,
0:27:06 > 0:27:09bit of pigeon breast, bit of offal, bit of liver, bit of heart.
0:27:09 > 0:27:11And then like a pastilla with the leg meat.
0:27:11 > 0:27:13My version of a pastilla,
0:27:13 > 0:27:16it's not really a traditional pastilla, almost like a spring roll.
0:27:17 > 0:27:19When you're using props like that,
0:27:19 > 0:27:22the food's got to be absolutely spot-on
0:27:22 > 0:27:24because you open yourself up to all sorts of ridicule.
0:27:27 > 0:27:29Chris is up against some tough competition this week,
0:27:29 > 0:27:32including culinary heavyweight Phil Howard.
0:27:35 > 0:27:37- How are you doing, Chris? - Not bad, Phil.
0:27:37 > 0:27:40Just...coming up to about ten minutes now.
0:27:40 > 0:27:43- Pastilla, there.- It's effectively a spring roll, really.
0:27:43 > 0:27:46I know little about Chris. He's not somebody I've worked with,
0:27:46 > 0:27:48I'm not familiar with his food.
0:27:49 > 0:27:52- How are you cooking that? - I'm just going to bake that.
0:27:52 > 0:27:53Bake it nice and clean.
0:27:53 > 0:27:56Last year's banquet was so completely different,
0:27:56 > 0:27:58I would be surprised if he was running around that kitchen
0:27:58 > 0:28:01with any kind of assumption that he's ahead of anybody else
0:28:01 > 0:28:03because he's surrounded by some seriously good cooks.
0:28:03 > 0:28:07- Everything going according to plan? - Yeah, so far, so good, chef.- Good.
0:28:07 > 0:28:10Having him near you asking questions about a dish,
0:28:10 > 0:28:12you're just going to tremble, and just go,
0:28:12 > 0:28:15"Phil Howard's asking me questions...about food."
0:28:17 > 0:28:20Chris can't afford any lapses in concentration.
0:28:20 > 0:28:22He's got a lot of different elements
0:28:22 > 0:28:24to bring to his quirky gunshot plates.
0:28:24 > 0:28:26He overcooked his pigeon
0:28:26 > 0:28:28when he dished it up to Richard in the heats.
0:28:28 > 0:28:29Let's do it.
0:28:29 > 0:28:33He puts the finishing touches to his clay pigeon tagines,
0:28:33 > 0:28:37adds peas and slices of pigeon breast to his aromatic broth,
0:28:37 > 0:28:40scatters over some almonds and pea shoots
0:28:40 > 0:28:41and delivers it to the pass.
0:28:47 > 0:28:50Serve them like that, quickly, please. Thanks.
0:28:56 > 0:28:58Fair play.
0:28:58 > 0:29:02- It's bonkers! - It's Chris on a plate, innit?
0:29:02 > 0:29:04I'm really happy with what I've done.
0:29:04 > 0:29:08Whether or not I'll stand shoulder-to-shoulder with these guys is another thing but I'm happy.
0:29:08 > 0:29:11I'm not disappointed in myself, that's the main thing.
0:29:11 > 0:29:14But as soon as his dish is out of the door,
0:29:14 > 0:29:16Chris realises he's made a fatal mistake.
0:29:16 > 0:29:19Come here, stop, can I get the hearts on them?
0:29:19 > 0:29:21Hearts, heart, hearts.
0:29:22 > 0:29:24- BLEEP- hearts.
0:29:24 > 0:29:26What?
0:29:26 > 0:29:30LAUGHTER
0:29:30 > 0:29:31Stop, stop, stop.
0:29:31 > 0:29:34- "Hearts!"- "Hearts!" - That's class, innit?
0:29:36 > 0:29:38He's got them in his hand, four hearts in his hand!
0:29:38 > 0:29:39LAUGHTER
0:29:39 > 0:29:43Go, go, go. Thank you, thank you, thank you.
0:29:43 > 0:29:45What a chief!
0:29:45 > 0:29:49LAUGHTER
0:29:51 > 0:29:52"Don't forget the hearts!"
0:29:52 > 0:29:56- Manage to get them on before it went in?- Yeah, yeah. Just.
0:29:56 > 0:29:59Was plating up, making sure everything was there, perfect.
0:29:59 > 0:30:03I was taking my time, maybe too long. It's a very small thing.
0:30:03 > 0:30:05It's a really nice wee extra bit I put in there.
0:30:05 > 0:30:08You know, the heart, the heart of the Olympics,
0:30:08 > 0:30:11the heart and spirit, that's where it all comes from.
0:30:11 > 0:30:14Will the judges think he's done enough?
0:30:18 > 0:30:20It's very striking to start with.
0:30:20 > 0:30:23It hasn't lost any of its drama and humour and everything else.
0:30:24 > 0:30:28Although it looks really good, it doesn't keep the heat, these things.
0:30:28 > 0:30:31It's cold. I'm not blown away.
0:30:31 > 0:30:36It doesn't have the same clarity of thought as before. I think it's too sweet, there's too much sauce.
0:30:36 > 0:30:39I don't think the pastilla is as good as it was.
0:30:39 > 0:30:40Mine's been undercooked.
0:30:40 > 0:30:42The elements actually are delicious.
0:30:42 > 0:30:46I love the slight crunchiness of the nut, I like the freshness
0:30:46 > 0:30:51of the greens, but the sauce seems to be smothering everything.
0:30:51 > 0:30:56- It's sort of brought everything down. - It's a bit murky now. But it's good.
0:30:56 > 0:30:57I like the flavours.
0:30:57 > 0:31:00I'm not too mad about the pastilla, to be honest.
0:31:00 > 0:31:02It was a bit soggy. I don't know how he cooked it.
0:31:02 > 0:31:05- Was it meant to be soggy, or was it meant to be crispy?- The pastilla?
0:31:05 > 0:31:08Well, I don't think it was crispy enough.
0:31:08 > 0:31:10Groundbreaking, Richard?
0:31:10 > 0:31:12In presentation, yes.
0:31:12 > 0:31:15As a food item, no.
0:31:15 > 0:31:18I agree with that. I think it's just...
0:31:18 > 0:31:21what I was expecting Chris to do here was to step up.
0:31:21 > 0:31:24You know, the visual appeal's great,
0:31:24 > 0:31:27but I think the dish needed him to get more involved in it,
0:31:27 > 0:31:29to turn it into a winner.
0:31:29 > 0:31:30It is absolutely delicious
0:31:30 > 0:31:34but, frankly, if this little dish had come to us in a white bowl,
0:31:34 > 0:31:36we'd just shrug and said, "So?"
0:31:36 > 0:31:39All the glory is in the presentation.
0:31:39 > 0:31:41I think the concept is great.
0:31:41 > 0:31:45And I think, you know, he should get Alpha double plus, frankly, for presentation,
0:31:45 > 0:31:47but in terms of the sort of high-level
0:31:47 > 0:31:51refined, finished, imaginative cooking...
0:31:51 > 0:31:52- Hm.- Hm.
0:31:52 > 0:31:55Is there a wow factor in it? I'm not sure.
0:31:55 > 0:31:58It doesn't look anywhere near as good like that, does it?
0:31:58 > 0:32:02You take away all the props, it is essentially a little stew
0:32:02 > 0:32:04with a pastilla on it. It's quite simple.
0:32:04 > 0:32:07It's done with shot, you expect fireworks.
0:32:10 > 0:32:12I wasn't convinced first time around.
0:32:12 > 0:32:15And I'm still not convinced. It's a four.
0:32:15 > 0:32:18I sort of hope Chris doesn't shoot the messenger
0:32:18 > 0:32:19because it's also a four.
0:32:19 > 0:32:21Well, I like this dish.
0:32:21 > 0:32:23I didn't like it as much as last time,
0:32:23 > 0:32:25but I did like it and it's a six.
0:32:25 > 0:32:29If only Chris's technical ability had matched his imagination,
0:32:29 > 0:32:32he'd have got more than a six from me.
0:32:36 > 0:32:38Not the flying start last year's winner was hoping for.
0:32:38 > 0:32:42Will newcomer Colin McGurran pick up the pace?
0:32:42 > 0:32:45He nearly wasn't allowed to cook today
0:32:45 > 0:32:46and is teetering on the edge of a cliff
0:32:46 > 0:32:48with his Quail In The Woods,
0:32:48 > 0:32:50a dramatic dish that bombed in the heats.
0:32:50 > 0:32:52In the regionals, it didn't go down well.
0:32:52 > 0:32:56I only got a 4/10 for that, so I'm hoping that this time round,
0:32:56 > 0:32:58you know, by perfecting it, I'll get higher scores
0:32:58 > 0:33:01because we need that one to kick off the competition.
0:33:01 > 0:33:05I don't think that dish, as it currently stands,
0:33:05 > 0:33:07is anywhere near good enough for an Olympic feast.
0:33:07 > 0:33:12If you take away the forest floor and the bark, what have you got?
0:33:12 > 0:33:14You've got four little elements of quail.
0:33:14 > 0:33:18He spoke passionately about the changes he had made.
0:33:18 > 0:33:21It's almost a new dish.
0:33:21 > 0:33:24If he has not improved this dish immeasurably
0:33:24 > 0:33:27since the last outing, I think he'll be barking.
0:33:27 > 0:33:31Colin has taken the judges' comments to heart
0:33:31 > 0:33:34and created three new elements for his dish,
0:33:34 > 0:33:36including crunchy pastry, pungent black garlic
0:33:36 > 0:33:38and a bold miso glaze.
0:33:38 > 0:33:40He's using groundbreaking modern techniques
0:33:40 > 0:33:42that his rival chefs want a closer look at.
0:33:42 > 0:33:44- All right?- Not so bad, thanks.
0:33:44 > 0:33:47- What's all this behind you?- That's...
0:33:47 > 0:33:51- I suppose, the nitrogen side of it. - Nitrogen?- Liquid nitrogen, yeah.
0:33:51 > 0:33:55I'm just going to make a horseradish cream and...
0:33:55 > 0:33:58what I'm after is to get the sensation of ice cream.
0:33:58 > 0:34:01And all it is, I'm literally just going to...
0:34:01 > 0:34:02put liquid nitrogen into here.
0:34:04 > 0:34:06That's just a Thermos?
0:34:06 > 0:34:10Yes, just holds the batch. What I'm going to do...
0:34:11 > 0:34:13..is just drop bits of...
0:34:14 > 0:34:17bits of horseradish in there. What happens...
0:34:17 > 0:34:19all these kinds of textures.
0:34:20 > 0:34:22Put it in your mouth.
0:34:22 > 0:34:24I think it's going to be quite nice.
0:34:24 > 0:34:26It's delicious.
0:34:26 > 0:34:29It's a bit quirky, but at the same time...
0:34:29 > 0:34:33It works nice with the horseradish. It's clean and fresh and dry.
0:34:33 > 0:34:38This for me isn't a liquid nitrogen dry ice type of environment
0:34:38 > 0:34:42because it's...it's a bit obvious, isn't it? And...I don't know.
0:34:42 > 0:34:45The judges wanted excellence
0:34:45 > 0:34:48and they wanted to see something they hadn't seen before.
0:34:48 > 0:34:52It's mad, isn't it? Look at it.
0:34:52 > 0:34:54Colin could be a dark horse in this competition.
0:34:54 > 0:34:57He's probably the person that everyone knows least about.
0:34:57 > 0:35:00Everyone loves the underdog and, you know,
0:35:00 > 0:35:02the saying goes that every dog has its day
0:35:02 > 0:35:04and, hopefully, this will be mine.
0:35:06 > 0:35:09Colin glazes his quail breast in punchy new miso,
0:35:09 > 0:35:13dresses his crunchy new pastry with miso glaze, too,
0:35:13 > 0:35:17and pops his deep-fried quails eggs in pride of place
0:35:17 > 0:35:19before placing it on his spectacular woodland plate.
0:35:22 > 0:35:24I'm not sure about that wood and everything else and moss.
0:35:24 > 0:35:26I don't know how you eat off a piece of moss.
0:35:26 > 0:35:29I can't see Richard Corrigan eating...
0:35:29 > 0:35:31eating off a load of moss. I could be wrong.
0:35:31 > 0:35:33Take them now, please.
0:35:34 > 0:35:36OK, thank you.
0:35:36 > 0:35:38- Good lad. Are you happy with that?- Yeah.
0:35:38 > 0:35:41Looked good, man. It looked smart. Really, really smart.
0:35:46 > 0:35:49- Looks like he's put a lot of effort in there.- Yeah.
0:35:49 > 0:35:52It means a lot. To say I've got this far is massive.
0:35:52 > 0:35:55So it's not just for me.
0:35:55 > 0:35:58I'm doing it for area and also for my family as well.
0:35:58 > 0:36:00That's why I'm not going to let it slide away from me.
0:36:00 > 0:36:02I'm going to fight it right to the end
0:36:02 > 0:36:04and not let this opportunity slip me by.
0:36:09 > 0:36:15I like it. In a strange, obscene way I like it. I like it.
0:36:15 > 0:36:17These little white blobs...
0:36:19 > 0:36:22..which are actually delicious horseradish cream.
0:36:22 > 0:36:24Horseradish? Delicious!
0:36:24 > 0:36:27You know, forget about the bark for a minute.
0:36:27 > 0:36:30The plate itself has just got some wonderful flavours going on.
0:36:30 > 0:36:32I mean, it's really beautiful.
0:36:33 > 0:36:38And...he HAS made some very substantial changes to this.
0:36:38 > 0:36:40It is not actually recognisably the same dish.
0:36:43 > 0:36:46Interesting flavours, isn't it?
0:36:46 > 0:36:48There's horseradish, miso, garlic.
0:36:48 > 0:36:50- I think it works.- It works really well. I like this dish.
0:36:50 > 0:36:53The Quail breast is really beautifully cooked.
0:36:53 > 0:36:57You know, it's moist, it's got a lot of flavour in there.
0:36:57 > 0:36:58Yummy.
0:36:58 > 0:36:59Really love the sort of...
0:36:59 > 0:37:04you know, the contrast of flavours between the mousse and the garlic
0:37:04 > 0:37:06and the egg and the horseradish.
0:37:06 > 0:37:09There's a continual little journey on your tongue there
0:37:09 > 0:37:11which is just perfect.
0:37:11 > 0:37:13I like it. I like it. I think he's got it.
0:37:13 > 0:37:15It's interesting, really interesting.
0:37:15 > 0:37:18Presentation's a bit wild for me.
0:37:18 > 0:37:20It's wonderful presentation.
0:37:20 > 0:37:23It's utter deliciousness in its eating.
0:37:23 > 0:37:26And it is astonishing cos it is really complicated.
0:37:26 > 0:37:28There are lots of different flavours,
0:37:28 > 0:37:30some of them very powerful.
0:37:30 > 0:37:32And it just goes on and on and on.
0:37:32 > 0:37:35It's really complicated and yet it isn't a mess.
0:37:35 > 0:37:37Groundbreaking, it is.
0:37:37 > 0:37:39Colin's actually pulled it off.
0:37:39 > 0:37:41It's a really interesting dish.
0:37:41 > 0:37:43It does challenge you cos there's hot, there's cold,
0:37:43 > 0:37:46there's crispiness there as well.
0:37:46 > 0:37:50It shows intent from Colin, that's for sure.
0:37:50 > 0:37:53He's pushing boundaries, and I think, you know, good effort,
0:37:53 > 0:37:54and absolutely well done.
0:37:54 > 0:37:57It's not just dramatic, it's not just fancy,
0:37:57 > 0:37:58it's not just dressed up,
0:37:58 > 0:38:01it's actually absolutely fantastically good to eat.
0:38:01 > 0:38:04No-one really knows much about Colin.
0:38:04 > 0:38:07- He's got a few tricks up his sleeve.- Bit of a dark horse.
0:38:07 > 0:38:10- It's the quiet ones you've to watch out for.- Yeah.
0:38:11 > 0:38:14This dish is what this competition is about.
0:38:14 > 0:38:16It was absolutely wonderful.
0:38:16 > 0:38:18For that reason, it's a nine.
0:38:18 > 0:38:22It had presentation. It had imagination.
0:38:22 > 0:38:26And it had gastronomy. And I gave it an eight.
0:38:26 > 0:38:30I think this was a case where inspiration and delivery
0:38:30 > 0:38:32and execution were all of a piece, and for that reason,
0:38:32 > 0:38:34I'm giving it a nine.
0:38:34 > 0:38:37Quail In The Woods...I loved it.
0:38:42 > 0:38:44Four down, two to go
0:38:44 > 0:38:48and all anyone can think about is what's at stake.
0:38:48 > 0:38:51What's it like actually getting through to the banquet?
0:38:51 > 0:38:54Yeah, it was an overwhelming experience, you know.
0:38:54 > 0:38:57- I was very humbled and honoured to be there.- It is incredible.
0:38:57 > 0:39:00It's a phenomenal experience. It'll stay with you for ever.
0:39:00 > 0:39:02We're all here to win, let's make no bones about it.
0:39:02 > 0:39:04We all want this more than anything.
0:39:04 > 0:39:08The chefs have no idea how the judges are feeling.
0:39:08 > 0:39:11We've all got completely different cooking techniques.
0:39:11 > 0:39:14Completely different ideas of the brief and, at least today,
0:39:14 > 0:39:16when we get the verdict,
0:39:16 > 0:39:19we'll start to understand who's gone down the right path.
0:39:19 > 0:39:24The last chefs to take their marks are north-west newcomer Simon Rogan,
0:39:24 > 0:39:27with one Michelin star, and Cornish giant, Nathan Outlaw, with two.
0:39:27 > 0:39:29- All right, Simon?- Hello, Nathan.
0:39:29 > 0:39:32Been a long day waiting for everybody?
0:39:32 > 0:39:36- It's been a bit of a nightmare waiting, hasn't it?- Yeah, yeah.
0:39:36 > 0:39:39Watching all the amazing stuff going out before has made it even worse now.
0:39:39 > 0:39:42So...yeah, got to crack on.
0:39:47 > 0:39:49New boy Simon Rogan is up first
0:39:49 > 0:39:53with a grilled salad with cheese sauce and truffle custard -
0:39:53 > 0:39:58a pioneering vegetarian dish he thinks is worthy of Olympians.
0:39:58 > 0:40:01I want to show people that you don't have to have meat or fish proteins
0:40:01 > 0:40:03on a dish for it to be a great dish.
0:40:03 > 0:40:06Simon Rogan's dish I remember as one of the most original
0:40:06 > 0:40:09and remarkable I think we ate in the whole of the regionals.
0:40:09 > 0:40:12I know, and it didn't look as if it was going to taste so wonderful.
0:40:12 > 0:40:15I mean, you don't really expect a salad
0:40:15 > 0:40:16to have the punch that thing had.
0:40:16 > 0:40:19I think Simon Rogan has been the standout chef for me.
0:40:19 > 0:40:22I felt it was completely appropriate
0:40:22 > 0:40:25for a banquet of this nature, Olympians.
0:40:25 > 0:40:27- Do you know his cooking?- Yeah.
0:40:27 > 0:40:30Simon is coming up with very innovative dishes.
0:40:30 > 0:40:32I think also one of the things
0:40:32 > 0:40:35I noticed a lot about Simon's cooking is it's inherently healthy.
0:40:35 > 0:40:37There's no question.
0:40:37 > 0:40:39He's a really superbly talented chef
0:40:39 > 0:40:42with a very original view on what cooking can do.
0:40:44 > 0:40:48He's grilling vegetables on a barbecue which has been specially installed for indoor use.
0:40:48 > 0:40:51A modern twist on an age-old technique
0:40:51 > 0:40:54that has his fellow chefs intrigued.
0:40:54 > 0:40:57- So, what's in it?- That and that. - What's that?
0:40:57 > 0:41:02It's getting up to...well, 250, it's working at at the moment.
0:41:02 > 0:41:06- It's fairly warm.- Very interesting cook, some interesting ideas.
0:41:06 > 0:41:08And it's his first time in GBM as well.
0:41:08 > 0:41:11- So you cook it on this stone, do you?- Yeah.- Oh, right.
0:41:11 > 0:41:14Just keep moving it so it's not burning.
0:41:14 > 0:41:17You get areas which are crisp and areas which are soft
0:41:17 > 0:41:18and, you know, it's a play with textures.
0:41:18 > 0:41:21Obviously, his pedigree speaks for itself.
0:41:21 > 0:41:24I'm sure he's going to produce some very interesting dishes.
0:41:26 > 0:41:30But not everyone's convinced by Simon's vegetarian starter.
0:41:30 > 0:41:34What do you think a big, robust Irish gentleman
0:41:34 > 0:41:38like Mr Corrigan is going to think about a nice salad of vegetables?
0:41:38 > 0:41:42That's the question. I don't really know, to be quite honest.
0:41:42 > 0:41:45You got a nice, rich truffle custard.
0:41:45 > 0:41:48You've a nice Isle of Mull cheese sauce as well,
0:41:48 > 0:41:51so there's big flavours in there, big gutsy flavours,
0:41:51 > 0:41:53so, hopefully, you know,
0:41:53 > 0:41:57a known meat and fish lover will...
0:41:57 > 0:41:59will appreciate what I'm doing.
0:42:00 > 0:42:04For me, I would always think there is something missing.
0:42:04 > 0:42:06You know, that would be my worry about it.
0:42:06 > 0:42:09Yeah, smoky, cooked vegetables,
0:42:09 > 0:42:10but, you know...I don't know.
0:42:10 > 0:42:12I'm really looking forward to eating it.
0:42:12 > 0:42:15It's a fairly challenging combination for me.
0:42:15 > 0:42:17Did the judges like this course you're doing
0:42:17 > 0:42:19when you did the regionals, Simon?
0:42:19 > 0:42:22They had real positive things to say about it, no negatives,
0:42:22 > 0:42:25so, hopefully, I can nail it today and, you know,
0:42:25 > 0:42:27take it that step further.
0:42:28 > 0:42:31He plates up his truffle custard, cobnut crisps,
0:42:31 > 0:42:34simple chard leaves and rich cheese sauce.
0:42:34 > 0:42:39And, under close scrutiny from his rivals, delivers it to the pass.
0:42:39 > 0:42:41That way,
0:42:41 > 0:42:44cabbage pointing out to two o'clock.
0:42:44 > 0:42:47- Pleased?- Quite hard to get out.
0:42:49 > 0:42:53- It's not easy to get out, is it? - No, it's not. - Imagine doing it for 100!
0:42:59 > 0:43:01Everything about that dish is right.
0:43:01 > 0:43:03It's a cracking dish, but, you know,
0:43:03 > 0:43:07there's been so many different styles today,
0:43:07 > 0:43:09you just can never tell.
0:43:20 > 0:43:21It's not as good as I remember.
0:43:21 > 0:43:25- I do think he's added more cheese this time.- Yeah.
0:43:25 > 0:43:28Cholesterol feast.
0:43:28 > 0:43:29- Very healthy(!)- Yeah!
0:43:32 > 0:43:33There's more cheese than before.
0:43:33 > 0:43:36And I think it's lost some of its, sort of,
0:43:36 > 0:43:37taste balance it had before.
0:43:37 > 0:43:39It still is a remarkable dish, though.
0:43:39 > 0:43:42It's very brave cooking, it has to be applauded.
0:43:42 > 0:43:44That's really good.
0:43:44 > 0:43:47- It's delicious, isn't it? - That's a great plate.
0:43:47 > 0:43:49The dressing's fantastic.
0:43:49 > 0:43:53- Beautifully balanced.- That's a class act. That is a class piece of food.
0:43:53 > 0:43:55- I like it. I like it. - Do you love it?
0:43:55 > 0:43:59No. I had a grilled piece of lettuce, or something, which was hot,
0:43:59 > 0:44:01it was delicious. It was still raw.
0:44:01 > 0:44:04That was gorgeous, but there was very little of it.
0:44:04 > 0:44:08Exactly, and there were last time more of those slightly charred,
0:44:08 > 0:44:10or dried out leaves.
0:44:10 > 0:44:14I think the last time it was 100% precision,
0:44:14 > 0:44:17but I think that precision has just left it.
0:44:17 > 0:44:20It had something to it before where you tasted it, and you went,
0:44:20 > 0:44:21"Oh, that's good."
0:44:21 > 0:44:25And I think that it's all got a bit sort of slapdash, in a way.
0:44:25 > 0:44:29It had a sort of dancing quality before, whereas,
0:44:29 > 0:44:30if this does resemble a dance,
0:44:30 > 0:44:33it's more of a clog dance than it is the ballet.
0:44:33 > 0:44:37Just doesn't feel like as much love has gone into the dish.
0:44:37 > 0:44:40The first time, it fulfilled the brief beyond expectation,
0:44:40 > 0:44:44but our disappointment is just crushing,
0:44:44 > 0:44:47because we wanted something that was utterly beautiful!
0:44:47 > 0:44:50Let's not forget, this is still a crackingly good dish.
0:44:50 > 0:44:53It is absolutely delicious,
0:44:53 > 0:44:56it's just not as good as it was last time, that's all.
0:44:56 > 0:44:59- There's no chinks in the armour to get in there.- No.
0:44:59 > 0:45:02It takes a hell of a lot of confidence and skill to do a dish like that.
0:45:02 > 0:45:05Yeah, nearly as good as the salad I didn't get a chance to make.
0:45:05 > 0:45:07LAUGHTER
0:45:09 > 0:45:13If only we'd been served the dish that we had in the regional heats,
0:45:13 > 0:45:14I would have given him 11!
0:45:14 > 0:45:18But, by his own high standards he's just slipped a bit,
0:45:18 > 0:45:19so, I think it's a seven.
0:45:19 > 0:45:22I agree, it was perfect the first time,
0:45:22 > 0:45:26a bit too much truffle custard the second time, so it's a seven.
0:45:26 > 0:45:30I do like my veg, but I want more of it. For that, it's a six.
0:45:32 > 0:45:35I just automatically assumed it was going to be a ten,
0:45:35 > 0:45:37but he's slightly dropped the ball today,
0:45:37 > 0:45:40but he's still in the running with me, it's a seven.
0:45:43 > 0:45:46A good score for Simon.
0:45:46 > 0:45:49Will today's last chef, two-Michelin-starred Nathan Outlaw,
0:45:49 > 0:45:51from the south-west, top it?
0:45:51 > 0:45:54- That's a tough act to follow, that one, chef.- Really tasty.
0:45:54 > 0:45:57- Beautiful, that.- Don't be cruel.
0:45:57 > 0:46:00We haven't given up yet, we haven't given up.
0:46:00 > 0:46:02I won't be last every day,
0:46:02 > 0:46:04I'll be on that side tomorrow.
0:46:04 > 0:46:06Whoever's last is going to get it as well.
0:46:07 > 0:46:10The people in the background, it doesn't really faze me.
0:46:10 > 0:46:11They can say what they want,
0:46:11 > 0:46:14I'm very confident in my style of cooking and what I'm doing.
0:46:14 > 0:46:16Yeah, there's nothing they can do to wind me up.
0:46:16 > 0:46:20Nathan's looking to sprint to the finish with a modern take
0:46:20 > 0:46:23on hogs pudding, which scored eight in the heats.
0:46:23 > 0:46:27It's a combination of hogs pudding and the liver and seaweed.
0:46:27 > 0:46:30- Yeah.- So, we've got the mushroom ketchup,
0:46:30 > 0:46:31we've then got potato terrine,
0:46:31 > 0:46:33that's been baked in the oven,
0:46:33 > 0:46:36and then all finished off with a crispy Crowley, soft-boiled.
0:46:36 > 0:46:40It's almost a little bit breakfasty, in a way,
0:46:40 > 0:46:41but it's all tasty stuff.
0:46:41 > 0:46:45It's my job to try and marry them.
0:46:45 > 0:46:47You should have been up first, if you were going to do breakfast.
0:46:47 > 0:46:51Exactly. Yes, I'd have made breakfast for everyone. Maybe tomorrow?
0:46:51 > 0:46:54I think it's something Richard would love, it was like breakfast.
0:46:54 > 0:46:58- Oh!- It was good.- Pork, breakfast.
0:46:58 > 0:47:00It was a cracking good thing to eat.
0:47:00 > 0:47:03My problem with the dish was not so much the quality of the dish,
0:47:03 > 0:47:07was its visual impact, and I thought it was a little bit too rich,
0:47:07 > 0:47:09in terms of the idea.
0:47:09 > 0:47:14It sounds like a dish to give to all the opposition in the Olympics,
0:47:14 > 0:47:15to do really well, or not!
0:47:19 > 0:47:21I am confident about my starter,
0:47:21 > 0:47:23it's the sort of dish that you can get it right,
0:47:23 > 0:47:26execute really well, and I think it's different,
0:47:26 > 0:47:28you wouldn't have seen it anywhere else before.
0:47:28 > 0:47:29Hello, mate, what have we got?
0:47:29 > 0:47:32Yeah, this is the starter with the mushroom ketchup.
0:47:32 > 0:47:35Shallots, garlic, and button mushrooms, just cooked down.
0:47:35 > 0:47:38Salt-and-pepper, little bit of cream,
0:47:38 > 0:47:42when I blitzed it, I added some lime juice, and that's the acidity to the ketchup, and that's it.
0:47:42 > 0:47:46That's the accompaniment to go with the hogs pudding,
0:47:46 > 0:47:50- and with the terrine.- There it is. - There is the potato terrine.- Nice.
0:47:50 > 0:47:52Simple flavours, but they marry well together.
0:47:52 > 0:47:57- Yeah, yeah. Where's the brief come in?- All finished off with a bit of seaweed, for a bit of difference.
0:47:57 > 0:48:00- Bit of seaweed?- The combination of hogs pudding with seaweed.
0:48:00 > 0:48:02- You're not going to see that on every menu.- No, no.
0:48:02 > 0:48:06Not at all, this seaweed is the rogue ingredient, without a doubt.
0:48:06 > 0:48:09The addition of the seaweed, he's based in Cornwall,
0:48:09 > 0:48:10so it's a nice touch.
0:48:10 > 0:48:14Whether it genuinely a logical pairing, only time will tell.
0:48:14 > 0:48:16I don't eat enough seaweed to, kind of,
0:48:16 > 0:48:18intuitively know whether it's going to work or not.
0:48:20 > 0:48:23Busy boys. Busy boys. What have you got there, Nick?
0:48:23 > 0:48:27This is my hogs pudding. It's traditionally Cornish.
0:48:27 > 0:48:29So, what I've done is just lightened it up a bit,
0:48:29 > 0:48:31because it's quite heavy.
0:48:31 > 0:48:34In my one, I've got pork, I've got chicken, I've got bacon,
0:48:34 > 0:48:37and really, it just lightens it up,
0:48:37 > 0:48:39and it's not as heavy as a usual sausage.
0:48:39 > 0:48:42I really like the sound of Nathan's dish.
0:48:42 > 0:48:44It's a good, hearty plate of food.
0:48:44 > 0:48:47I love traditional hogs pudding, so I'll be interested to see his dish.
0:48:49 > 0:48:53Nathan's serving his hogs pudding with a slice of potato terrine
0:48:53 > 0:48:56and deep-fried quail's eggs, under the watchful eyes of his rivals.
0:48:56 > 0:49:00- What's that, Nathan? - The mushroom ketchup.
0:49:00 > 0:49:04He then finishes it off with a generous helping of sauce,
0:49:04 > 0:49:06and some crispy, deep-fried seaweed.
0:49:10 > 0:49:14OK, if you can serve the egg to your right.
0:49:14 > 0:49:15That's it, thank you.
0:49:23 > 0:49:25It's gone to plan, it's gone how I wanted it to.
0:49:25 > 0:49:28That first course is what I'm about, it's a little bit different,
0:49:28 > 0:49:31and it's from my area, and I'm really pleased with how it went.
0:49:41 > 0:49:43I think it looks like boring hotel food, that's my opinion.
0:49:43 > 0:49:48When it goes down, it's got no visual impact whatsoever.
0:49:48 > 0:49:51It's a very uninspired-looking dish.
0:49:51 > 0:49:55It's his style. A beautifully layered potato terrine.
0:49:55 > 0:49:57Wonderful, crispy egg.
0:49:57 > 0:49:59The hogs pudding...
0:49:59 > 0:50:01slightly disappointing.
0:50:02 > 0:50:04Beautiful.
0:50:04 > 0:50:08- Breakfast at the end of the day, boys.- A little bit of seaweed on it.
0:50:08 > 0:50:09That's good.
0:50:10 > 0:50:13Delicious, absolutely delicious.
0:50:14 > 0:50:17Lots of very rich flavours going on.
0:50:17 > 0:50:19I do think the dish is too heavy.
0:50:19 > 0:50:22It's a winter dish for the middle of summer.
0:50:22 > 0:50:24You don't feel like eating much afterwards.
0:50:24 > 0:50:25You feel, "Yeah, I'm happy now."
0:50:25 > 0:50:28And that's what happens when you put a potato onto a starter.
0:50:28 > 0:50:31Richard, I think that's a very, very fair comment.
0:50:31 > 0:50:33It's a bit too substantial, not in the size of it,
0:50:33 > 0:50:35but in the nature of it, isn't it?
0:50:35 > 0:50:40I love the way that the crispy, crunchy seaweed seasons it,
0:50:40 > 0:50:43but it is not that sort of thing which says,
0:50:43 > 0:50:47"Roll on the next course." It's, "Can I get down now, please?"
0:50:47 > 0:50:51- Very good. - End of a good day, isn't it?
0:50:51 > 0:50:53Hectic.
0:50:56 > 0:50:58I don't think this is going to get through.
0:50:58 > 0:51:02Nathan is a fabulous chef, there's no question about it.
0:51:02 > 0:51:06I don't know how, or where this dish originated from,
0:51:06 > 0:51:09but it seems slightly misconceived.
0:51:09 > 0:51:12Yeah, I think the idea of having breakfast as a first course
0:51:12 > 0:51:18for a banquet of this nature would itself be seen as an innovation,
0:51:18 > 0:51:22but not necessarily one which would be welcomed by everybody there.
0:51:22 > 0:51:25I think, irrespective of what we think about the cooking,
0:51:25 > 0:51:26this dish is just not appropriate
0:51:26 > 0:51:30for this competition, as a first course. It's just not.
0:51:30 > 0:51:34- A tasty plate of food, that. - It is, very, very good.
0:51:34 > 0:51:38- Interesting to see what the judges think now.- Yeah.
0:51:38 > 0:51:40- Very interesting.- Who knows?
0:51:42 > 0:51:44This dish was just a bit heavy,
0:51:44 > 0:51:46and a bit breakfasty, for me,
0:51:46 > 0:51:48it's a six.
0:51:48 > 0:51:51It was a brave decision, but I'm not sure it was a wise one,
0:51:51 > 0:51:54so I'm going to give it a six.
0:51:54 > 0:51:56The starter was a little bit on the potato and eggs side,
0:51:56 > 0:51:59and in that case, it's a five.
0:51:59 > 0:52:02I just felt this dish was far too heavy, it wasn't very summery.
0:52:02 > 0:52:04I don't think it's appropriate as an opening dish
0:52:04 > 0:52:07for such an important occasion, so it's a five.
0:52:13 > 0:52:15Cooking complete,
0:52:15 > 0:52:20all the chefs can do now is anxiously await the judges' verdict.
0:52:20 > 0:52:22The judges' chamber is always so difficult to predict.
0:52:22 > 0:52:24I'm happy with the dish I delivered.
0:52:24 > 0:52:26Saying that, I've been happy with dishes in the past,
0:52:26 > 0:52:28and got a caning for it.
0:52:31 > 0:52:33I'm nervous, sort of anxious.
0:52:33 > 0:52:36Big shock today to see the standard of food. It was excellent.
0:52:36 > 0:52:39Just seeing everybody else's food gives you a doubt in your mind.
0:52:40 > 0:52:44I'm quietly confident, but you never know with the judges,
0:52:44 > 0:52:46you just don't.
0:52:46 > 0:52:50Today, the judges are choosing their top three dishes.
0:52:50 > 0:52:53The winning menu will be decided on Thursday,
0:52:53 > 0:52:55once they've tasted all four courses.
0:52:57 > 0:53:01A bit nervous. To be in the top three is really important.
0:53:01 > 0:53:03I think it gives you a boost for the whole week.
0:53:06 > 0:53:09I don't think I'm expecting a top-three finish on this.
0:53:09 > 0:53:12Of course, I'd love it, it would be a surprise shocker if I was.
0:53:12 > 0:53:14But, you know, I can really see now
0:53:14 > 0:53:16that the level of cooking is immense.
0:53:16 > 0:53:18And it is up to the scratch of Olympian.
0:53:18 > 0:53:21So, you really have to step up your game to win.
0:53:25 > 0:53:29Time to find out which three starters are front-runners
0:53:29 > 0:53:30for the Olympic feast.
0:53:43 > 0:53:44Good evening, chefs.
0:53:44 > 0:53:48The first day of the final of the Great British Menu, and if that
0:53:48 > 0:53:51wasn't a tough enough ask, you also had a bit of a surprise this morning.
0:53:51 > 0:53:53How did that go down?
0:53:53 > 0:53:56Very frustrating. It was frustrating not to be given
0:53:56 > 0:53:58the opportunity to produce a dish.
0:53:58 > 0:54:00You know, that's the way it is.
0:54:00 > 0:54:04Yeah, frustrating is the right word. I could share a bit more
0:54:04 > 0:54:06about how I feel about it,
0:54:06 > 0:54:08but I'll spare you the details.
0:54:08 > 0:54:12Well, we have eaten some fabulous dishes,
0:54:12 > 0:54:14one of which will go forward
0:54:14 > 0:54:17to make the first course at the Olympic feast.
0:54:20 > 0:54:24I'm going to announce the names of the chefs in reverse order.
0:54:26 > 0:54:31So, in sixth place, it's...
0:54:34 > 0:54:35..Chris Fearon.
0:54:37 > 0:54:38Chris, you know, we chose your dish
0:54:38 > 0:54:41because it was theatrical, it was fun.
0:54:41 > 0:54:44I was hoping, personally, that you would take it to another level,
0:54:44 > 0:54:45I was expecting a bit more
0:54:45 > 0:54:48gastronomy from you and it didn't really happen.
0:54:48 > 0:54:51To be honest with you, I had a lot of confidence in the dish,
0:54:51 > 0:54:53once I'd seen what everybody was doing,
0:54:53 > 0:54:56I was like, "It's not good enough. You know, it's not good enough."
0:54:58 > 0:55:02So, in fifth place, it's...
0:55:06 > 0:55:08..Nathan Outlaw.
0:55:11 > 0:55:14Nathan, your dish was really delicious. Very, very good,
0:55:14 > 0:55:16it's just that we didn't think
0:55:16 > 0:55:19it was quite suitable as a first course.
0:55:19 > 0:55:22It was a bit like breakfast, but it was a great dish.
0:55:23 > 0:55:27- Does that surprise you?- Nothing surprises me in this competition.
0:55:27 > 0:55:28LAUGHTER
0:55:28 > 0:55:31Nothing surprises me with you guys.
0:55:31 > 0:55:33No, that's fair enough, it's your judgement,
0:55:33 > 0:55:35and I know it's a good dish.
0:55:35 > 0:55:40So, that means that in fourth place, it's...
0:55:47 > 0:55:50..Daniel Clifford.
0:55:50 > 0:55:53Which means that, in no particular order,
0:55:53 > 0:55:55the top three are -
0:55:55 > 0:55:57Simon, Colin and Alan.
0:55:57 > 0:55:59So, congratulations to you three.
0:55:59 > 0:56:01Well done, chief.
0:56:01 > 0:56:05- Well done.- Cheers. Cheers.- Thank you.
0:56:07 > 0:56:09How do you feel about that?
0:56:09 > 0:56:13Really good to get the week off to a good start, really.
0:56:13 > 0:56:16Hopefully can gain a bit of confidence for the rest of the competition.
0:56:16 > 0:56:20- Colin, you did some tweaking to that dish.- I did. Yeah.
0:56:20 > 0:56:22I just wanted to pack a bit more flavour into it.
0:56:22 > 0:56:26- I really wanted to give the quail justice, really.- And Alan?
0:56:26 > 0:56:29Practise, that's all I did. Practise, practise, practise.
0:56:29 > 0:56:32I was happy with it in the regionals, and I've just tried
0:56:32 > 0:56:36to practise it, and get all the flavour combinations just right.
0:56:36 > 0:56:39Yeah, it's been a tough day. I think we are all quite happy with that.
0:56:39 > 0:56:40And in your case, Daniel,
0:56:40 > 0:56:43I think there were technical difficulties
0:56:43 > 0:56:46with some of the sweetbreads,
0:56:46 > 0:56:50which possibly came about as a result of you having to be first up.
0:56:50 > 0:56:53To be honest, my head wasn't really in the right place
0:56:53 > 0:56:55when we first started cooking so, it was...
0:56:55 > 0:56:57Anyway, I can't make excuses. I'm happy with fourth.
0:56:57 > 0:57:02Well, I was very happy to eat fourth, the fourth dish!
0:57:02 > 0:57:04Anyway, congratulations to the three of you,
0:57:04 > 0:57:06but remember only one of you will be cooking
0:57:06 > 0:57:08your course at the final dinner.
0:57:08 > 0:57:11- So, there's still all to cook for tomorrow.- I know it's tough.
0:57:11 > 0:57:16I wish you the best, there's some great food there today. Well done.
0:57:17 > 0:57:20What a result. I can't stop smiling.
0:57:20 > 0:57:24You know, to say that this morning I was this close to not cooking,
0:57:24 > 0:57:26I'm surprised.
0:57:26 > 0:57:29I'm just overwhelmed, really. I'm chuffed to bits.
0:57:30 > 0:57:33Absolutely brilliant. Over the moon with it.
0:57:33 > 0:57:37To get through is absolutely fantastic.
0:57:37 > 0:57:41But, you know, I'm not counting my chickens, just got to keep going.
0:57:41 > 0:57:44Really happy about getting a top-three dish.
0:57:44 > 0:57:47I've got to keep focused, because this is only the start, I can't rest on my laurels.
0:57:47 > 0:57:50I'm not going to go out without giving it a good go here.
0:57:50 > 0:57:53I'm a reigning champion,
0:57:53 > 0:57:56you know, I have to, kind of, prove that I do deserve to be here.
0:57:56 > 0:58:00I'm going to give it my all for the rest of the week. I have to.
0:58:00 > 0:58:03You know, I've got double the amount of energy tomorrow
0:58:03 > 0:58:05to go just racing into, and catching the other boys up.
0:58:05 > 0:58:07There'll be great things coming
0:58:07 > 0:58:10from the Howard corner for the rest of this week.
0:58:10 > 0:58:13I'm ready to crack on. It's going to be great, watch this space.
0:58:13 > 0:58:15Tomorrow, it's the fish course.
0:58:15 > 0:58:18And Phil and Stephen get the chance to redeem themselves.
0:58:18 > 0:58:22- Do you want some help, Phil? - No. I don't want you to be able to take any credit
0:58:22 > 0:58:24- while I'm at the Olympics.- Ooh! Ooh!
0:58:24 > 0:58:26One will triumph...
0:58:26 > 0:58:28It's got to be a ten.
0:58:28 > 0:58:30..the other, crash and burn.
0:58:30 > 0:58:32Is there a way it could be rescued?
0:58:32 > 0:58:34No, you are not going to salvage this dish.
0:58:53 > 0:58:56Subtitles by Red Bee Media Ltd