0:00:02 > 0:00:04It's the Great British Menu finals
0:00:04 > 0:00:06and eight of the country's finest chefs
0:00:06 > 0:00:08are on a collision course to win.
0:00:08 > 0:00:11- I'm not listening to your- BLEEP. - Trying to stay focused.
0:00:11 > 0:00:15- Their challenge, to create extraordinary food...- Bad, isn't it?
0:00:15 > 0:00:18..that pushes boundaries like our record-breaking Olympians.
0:00:18 > 0:00:20- Yeah!- You're getting it now.
0:00:20 > 0:00:24The prize - the chance to cook at a once-in-a-lifetime Olympic feast.
0:00:24 > 0:00:27Yesterday started with a massive surprise.
0:00:27 > 0:00:30This week, only some of you will be cooking all four courses
0:00:30 > 0:00:32for the judges.
0:00:32 > 0:00:37Phil and Stephen, I'm afraid you'll not be cooking your starters today.
0:00:37 > 0:00:40- We're not happy, are we? - No, we're not happy.
0:00:40 > 0:00:43For the rest of the chefs, the competition was fierce.
0:00:45 > 0:00:47Stop, stop, stop, stop!
0:00:47 > 0:00:49Colin McGurran, Simon Rogan
0:00:49 > 0:00:52and Alan Murchison stormed their way onto the top of the leaderboard.
0:00:52 > 0:00:55- Congratulations to you three. - Well done, chief.
0:00:55 > 0:00:58Today, it's the fish course and the standard is higher than ever.
0:00:58 > 0:01:02- Life doesn't get much better than this.- It's just a masterpiece.
0:01:02 > 0:01:04It's got to be a ten.
0:01:04 > 0:01:06And there's only one question on everyone's minds.
0:01:06 > 0:01:09I'm sure you're anxious to find out who's going to be cooking today.
0:01:36 > 0:01:38It's the fish course.
0:01:38 > 0:01:40First to arrive are yesterday's top dogs,
0:01:40 > 0:01:42Simon Rogan from the Northwest
0:01:42 > 0:01:44and Colin McGurran from the Northeast.
0:01:44 > 0:01:48- Another day.- Quite successful day for both of us yesterday.
0:01:48 > 0:01:50Hopefully, we get to cook today.
0:01:50 > 0:01:52They're followed by yesterday's eliminees,
0:01:52 > 0:01:55Stephen Terry from Wales and London's Phil Howard,
0:01:55 > 0:02:00- along with Daniel Clifford from the central region.- Hello.- Morning.
0:02:00 > 0:02:02- You good?- How are you doing? - Morning.
0:02:02 > 0:02:03Who's going to be disappointed today?
0:02:03 > 0:02:06Isn't going to be us, is it, Phil?
0:02:06 > 0:02:07Well...
0:02:07 > 0:02:10- You should be all right.- If it is, there's going to be some drama.
0:02:10 > 0:02:14Finally, it's Southwest fish restaurateur Nathan Outlaw,
0:02:14 > 0:02:15Northern Ireland's Chris Fearon,
0:02:15 > 0:02:18and Scotland's frontrunner Alan Murchison.
0:02:18 > 0:02:20Talking about fish dishes, Nathan.
0:02:20 > 0:02:23You've got to be a strong contender for a fish course, being Mr Fish.
0:02:23 > 0:02:25I hope so. It's what I love to do.
0:02:25 > 0:02:27It's is whether they let me do it or not, isn't it?
0:02:31 > 0:02:36Our panel of judges, Prue Leith, Matthew Fort and Oliver Peyton,
0:02:36 > 0:02:39will decide which three fish dishes are ground-breaking enough
0:02:39 > 0:02:42to be considered for the Olympic feast.
0:02:42 > 0:02:45The dishes that we ate during the regional heats, they showed wit,
0:02:45 > 0:02:50imagination, creativity and they showed fantastic technique.
0:02:50 > 0:02:52In order to be in the top three, they've got to be amazing.
0:02:52 > 0:02:55This cooking has to be of an Olympic standard.
0:02:56 > 0:02:59Helping them decide is a former champion,
0:02:59 > 0:03:01notorious for his high standards
0:03:01 > 0:03:04and who cooked his winning dessert for Her Majesty the Queen.
0:03:04 > 0:03:09It's two-Michelin-starred super-chef Marcus Wareing.
0:03:09 > 0:03:11Hello.
0:03:11 > 0:03:15We're going to need your help today because the fish course in the heats
0:03:15 > 0:03:16has been so competitive,
0:03:16 > 0:03:21the quality of the competition is just absolutely outstanding.
0:03:21 > 0:03:22- Really?- Amazing.
0:03:22 > 0:03:25One of the things you don't know, is yesterday, the first day,
0:03:25 > 0:03:27some of the chefs didn't actually cook at all.
0:03:27 > 0:03:32- Why?- A couple of the dishes weren't up to the standard we'd expect
0:03:32 > 0:03:34for an Olympic banquet.
0:03:34 > 0:03:37We advised these guys to change their dishes
0:03:37 > 0:03:40because they were just not suitable and they didn't.
0:03:40 > 0:03:42- So, only six cooked?- Yes.
0:03:42 > 0:03:44I think as a result of yesterday,
0:03:44 > 0:03:46they're all going to be really, really keyed up
0:03:46 > 0:03:50to push themselves even harder than they pushed themselves before.
0:03:50 > 0:03:53It is our job really, to make sure we get the best dishes.
0:03:53 > 0:03:56In a kitchen environment like that, with those chefs,
0:03:56 > 0:03:59that is really going to push them to their limits
0:03:59 > 0:04:00without a shadow of a doubt.
0:04:02 > 0:04:04There are a lot of nerves
0:04:04 > 0:04:06with regards to this visit to the judges' chamber.
0:04:06 > 0:04:09Yesterday's news of not being allowed to cook my starter was a bit of a blow.
0:04:11 > 0:04:12After the shock of yesterday,
0:04:12 > 0:04:14we're all going to be even more competitive.
0:04:14 > 0:04:17We have to pick who's going to be cooking today.
0:04:17 > 0:04:19This is a very, very competitive course.
0:04:19 > 0:04:21We did love them.
0:04:21 > 0:04:23There were a couple we were a bit concerned about.
0:04:23 > 0:04:24Nathan's mackerel.
0:04:24 > 0:04:26I remember Nathan's.
0:04:26 > 0:04:30- It was a particular delicious dish. - Stephen's rings.- Olympic rings.
0:04:30 > 0:04:33We did think that what was in the rings
0:04:33 > 0:04:36could've been a bit more refined.
0:04:36 > 0:04:40With regards to someone not being able to cook the fish course today,
0:04:40 > 0:04:42I do feel confident that I'm not going to be one of those.
0:04:42 > 0:04:45I won't be happy if it is, that's for sure.
0:04:45 > 0:04:47This guy, Colin McGurran,
0:04:47 > 0:04:50his mullet dish was a really, really sensational bit of cooking.
0:04:50 > 0:04:55- You've got Phil Howard here. - We excluded him yesterday.- Really?
0:04:55 > 0:04:58- You know he's such a great chef. - He's a fabulous chef.
0:04:58 > 0:05:01He's been at the forefront of cooking in London for years.
0:05:01 > 0:05:02He was not happy.
0:05:02 > 0:05:04I would be not a lot short of outraged
0:05:04 > 0:05:05if I was not allowed to cook today.
0:05:05 > 0:05:08That would be the end of me in this competition, you have it on record.
0:05:08 > 0:05:12- What did you think of Simon Rogan's lobster?- Simon's dish was great.
0:05:12 > 0:05:14He gets the flavour right.
0:05:14 > 0:05:17- Chris Fearon. - That was the one we didn't like.
0:05:17 > 0:05:20When the best thing on the plate is a beef marrow in a fish dish,
0:05:20 > 0:05:23you realise he possibly hasn't got the balance right.
0:05:23 > 0:05:25We did say, change it completely and maybe he will have.
0:05:25 > 0:05:26We'll have two ask him.
0:05:26 > 0:05:28I'll be gutted
0:05:28 > 0:05:31if they don't give me an opportunity to show what I've done.
0:05:31 > 0:05:32Do you remember Alan's?
0:05:32 > 0:05:36- It looked like a modern painting. - I loved that dish.
0:05:36 > 0:05:40Daniel Clifford, his red mullet. It was beautifully executed.
0:05:40 > 0:05:44For me, it was just a little bit plain, possibly.
0:05:45 > 0:05:50I feel really nervous. I don't know why. I think to myself, "God, it could be me today."
0:05:50 > 0:05:53This is a very serious bunch of chefs.
0:05:53 > 0:05:55It's one of the strongest group of chefs
0:05:55 > 0:05:56I've seen in the last eight.
0:05:56 > 0:05:59I am really excited about tasting the food today.
0:05:59 > 0:06:00- OK, shall we get the chefs in?- Yep.
0:06:19 > 0:06:23- Morning, chefs, how are you feeling? - Good morning.- Good, yes.
0:06:23 > 0:06:25Don't look at me so anxiously, all right?
0:06:25 > 0:06:27I think there's a few nervous boys.
0:06:27 > 0:06:31We're very lucky to have the esteemed, legendary Marcus Wareing
0:06:31 > 0:06:34here to help us with our deliberations.
0:06:34 > 0:06:38I'm sure you're all anxious to find out who's going to be cooking today.
0:06:38 > 0:06:41Obviously, what we're looking for is innovation, world-class dishes
0:06:41 > 0:06:44that are suitable for the Olympic banquet.
0:06:44 > 0:06:48That means today there is only one chef that is in jeopardy.
0:06:53 > 0:06:54And that chef...
0:07:00 > 0:07:01..is Chris Fearon.
0:07:02 > 0:07:07Now, Chris, we felt that your dish, of all of them,
0:07:07 > 0:07:09probably promised more than it delivered.
0:07:09 > 0:07:12It looked great on the plate but when we came to eat it,
0:07:12 > 0:07:16it didn't quite match up to the beauty of the arrangement.
0:07:16 > 0:07:18Chris, have you changed the dish in any way?
0:07:18 > 0:07:20I've completely changed it to a brand-new dish.
0:07:20 > 0:07:23Every single thing on it to a new concept.
0:07:23 > 0:07:26It can't be any more different in comparison to the last dish.
0:07:31 > 0:07:33Well, happy days because that means
0:07:33 > 0:07:36we shall give you an opportunity to be able to cook that dish.
0:07:36 > 0:07:39Thanks very much, I appreciate that.
0:07:39 > 0:07:41The good news is everybody is cooking today.
0:07:46 > 0:07:49- OK, so how are you feeling now? - I thought it was me today.
0:07:49 > 0:07:52I had this horrible vision it was going to be me, so I'm relieved.
0:07:52 > 0:07:55Listen, it means there is eight people cooking today instead of six.
0:07:55 > 0:07:57It's a far more competitive course than yesterday.
0:07:57 > 0:08:01Marcus, have you got any advice for them?
0:08:01 > 0:08:04I don't need to give any of these guys advice. They're all great chefs.
0:08:04 > 0:08:07- Good luck and we'll see you later. - Thank you very much.
0:08:12 > 0:08:16- Well done, Chris.- Cheers.- I'm really pleased you're cooking today.
0:08:16 > 0:08:18Yeah, I'm glad I've been given the opportunity.
0:08:18 > 0:08:21If it bombs, it bombs, but at least I got a chance.
0:08:21 > 0:08:22That's it, happy days.
0:08:22 > 0:08:24It's a great opportunity that we're all cooking today,
0:08:24 > 0:08:26we're all here to cook.
0:08:26 > 0:08:28- It's going to be a tough competition, I think.- Yeah.
0:08:36 > 0:08:38The chefs will cook in three groups.
0:08:38 > 0:08:40First up are culinary giants,
0:08:40 > 0:08:42Phil Howard, Daniel Clifford and Stephen Terry.
0:08:42 > 0:08:44Both Phil and Stephen
0:08:44 > 0:08:47were not allowed to cook their starter yesterday.
0:08:47 > 0:08:50- First time in the kitchen. Looking forward to it?- Absolutely.
0:08:50 > 0:08:53Yes, can't wait. It is nice to be given the opportunity.
0:08:53 > 0:08:54It is good to be in the kitchen.
0:08:54 > 0:09:00- The truth is, ultimately where we all feel most at home.- That's it.
0:09:00 > 0:09:01It is a fierce group.
0:09:01 > 0:09:04Between them, they have over 60 years' experience
0:09:04 > 0:09:06and four Michelin stars.
0:09:06 > 0:09:08I've been watching Great British Menu for a while
0:09:08 > 0:09:11and there's been great chefs. In this one here, for me,
0:09:11 > 0:09:13there is some heroes of mine from when I was younger.
0:09:13 > 0:09:16It's great to see them cooking. The calibre is fantastic.
0:09:16 > 0:09:17The same for me last year.
0:09:17 > 0:09:21To be involved with the chefs that were there last year
0:09:21 > 0:09:23and this year, it's mind-blowing, mind-blowing.
0:09:23 > 0:09:25It is going to be hard for me this week.
0:09:25 > 0:09:28I am a wee bit out of my depth. Phil Howard and Simon Rogan
0:09:28 > 0:09:31and Nathan Outlaw, Alan Murchison,
0:09:31 > 0:09:33these guys are like rock-star legends and then there's me.
0:09:33 > 0:09:39First up, it's two-Michelin-starred heavyweight Daniel Clifford.
0:09:39 > 0:09:42He's cooking stuffed red mullet with an innovative pork crust
0:09:42 > 0:09:44and strong Mediterranean flavours.
0:09:44 > 0:09:46He's under pressure to perform,
0:09:46 > 0:09:49having failed to get this far in the competition twice before.
0:09:49 > 0:09:52I tweaked the dish to the judges comments,
0:09:52 > 0:09:54so this hopefully is my year.
0:09:54 > 0:09:57Genuine sense of surprise on Daniel's face this morning
0:09:57 > 0:09:59when he found out he was cooking.
0:09:59 > 0:10:02He thought he was definitely for the chop on this one.
0:10:02 > 0:10:05I know, but we liked his dish except for the cheese sauce.
0:10:05 > 0:10:08It was a good dish, I don't think it was a great dish.
0:10:08 > 0:10:09He needs to step up to the mark.
0:10:09 > 0:10:13It's not his first time in the competition and I think the fish was quite pedestrian.
0:10:13 > 0:10:17I think Daniel was playing it a bit safe on the first time round.
0:10:17 > 0:10:21This is an opportunity to polish that dish and move it up a step or two.
0:10:23 > 0:10:28The judges told me in the heats, the Parmesan overpowered it slightly
0:10:28 > 0:10:31so I've taken it off, listened to them and fingers crossed.
0:10:31 > 0:10:32- Hello, how is it going?- Good.
0:10:32 > 0:10:35Earlier, you said you weren't confident cooking today.
0:10:35 > 0:10:37- Why is that?- I don't know.
0:10:37 > 0:10:39To be honest, I didn't sleep well last night.
0:10:39 > 0:10:42I think it's the stress of knowing that I could go home.
0:10:42 > 0:10:47You had no qualms about your dish, it's just the way you felt.
0:10:47 > 0:10:50I am really happy with it. It's what I do.
0:10:50 > 0:10:53Daniel's award-winning cooking techniques
0:10:53 > 0:10:56have his fellow chefs intrigued.
0:10:56 > 0:10:59Basically, it's dried pork skin and all it is, it is to give
0:10:59 > 0:11:01that beautiful crispy texture on outside.
0:11:01 > 0:11:02You think you're getting oozy fish,
0:11:02 > 0:11:04but you get beautiful crisp on the outside.
0:11:04 > 0:11:08For me, cooking is all about textures and the flavour
0:11:08 > 0:11:11- and I try to recreate that with the dish.- Beautiful, that.
0:11:11 > 0:11:13What's happening today
0:11:13 > 0:11:15is Daniel showing how much he wants to win.
0:11:15 > 0:11:17He's very nervous, he's tense,
0:11:17 > 0:11:19you can see the pressure in his face.
0:11:19 > 0:11:21It's an innovative dish.
0:11:21 > 0:11:25The pork skin, it sounds truly amazing. I can't wait to try it.
0:11:26 > 0:11:29Daniel quickly fries his stuffed mullet and gets it in the oven
0:11:29 > 0:11:32while he plates up his pickled lemon with his baby artichokes,
0:11:32 > 0:11:37olive puree, green olives, fresh herbs and dried Iberico ham.
0:11:37 > 0:11:41I'm looking at yours thinking, "Why didn't I think of that?"
0:11:41 > 0:11:44Finally, he gets his stuffed mullet out of the oven
0:11:44 > 0:11:46and adds it to the plate.
0:11:46 > 0:11:49- There you go.- Stunning, Daniel, absolutely stunning, mate.
0:11:49 > 0:11:52- OK, boys, off you go. - All it needs is the Parmesan puree.
0:11:59 > 0:12:01Smelt great, didn't it?
0:12:02 > 0:12:04I want it more than anything.
0:12:04 > 0:12:07I've got five kids, I want to go home and tell them, dad has done it.
0:12:14 > 0:12:19- Can't see much of a change.- He's lost the cheese sauce, hasn't he?
0:12:23 > 0:12:26I love the lemon. The artichokes are lovely.
0:12:26 > 0:12:28I love the crust on that.
0:12:28 > 0:12:30I think it marries perfectly with the fish.
0:12:30 > 0:12:34- That fish is super. - I really like that.
0:12:34 > 0:12:37Textures, olive puree, the sweetness and sourness of the lemon.
0:12:37 > 0:12:41- Brilliant dish for me.- It's really clever.- It's a bit boring.
0:12:41 > 0:12:44All the ingredients are nice, I just don't think it's amazing.
0:12:44 > 0:12:47There's no "wow" factor. It's not cutting-edge.
0:12:47 > 0:12:49I expected more theatre on the plate from Daniel.
0:12:49 > 0:12:52For me, it needs to get higher and that dish explains
0:12:52 > 0:12:55why Daniel was so surprised this morning.
0:12:55 > 0:12:57I am really enjoying it.
0:12:57 > 0:13:01In terms of maybe revolutionary, introduction of new ideas
0:13:01 > 0:13:04and new techniques, it ain't that cutting-edge.
0:13:04 > 0:13:08But, as a piece of eating, I think it's absolutely fantastic.
0:13:08 > 0:13:10The flavour combinations work brilliantly together.
0:13:10 > 0:13:13All right, classical flavours but he's played about
0:13:13 > 0:13:17and created something truly special, for me.
0:13:17 > 0:13:20It is not, by anyway, ready for an Olympian feast.
0:13:20 > 0:13:23You want to come away from the banquet
0:13:23 > 0:13:25like you walk from the Olympics and be wowed.
0:13:25 > 0:13:27That's a very hard thing to achieve.
0:13:27 > 0:13:31You don't walk away from an Olympic event in the final
0:13:31 > 0:13:32and think that that was average.
0:13:32 > 0:13:35You have to push it to the maximum, push yourself.
0:13:35 > 0:13:36You don't gold for nothing.
0:13:36 > 0:13:39For me, this dish isn't even on the race.
0:13:39 > 0:13:41The judges are going to think it's a fantastic bit of cooking,
0:13:41 > 0:13:44very clever, very precise and really well executed.
0:13:44 > 0:13:48The only thing you've got to worry about in this competition,
0:13:48 > 0:13:50for all of us is, how does it hit that brief?
0:13:50 > 0:13:51That's the worry.
0:13:53 > 0:13:55I'm looking for more in this competition.
0:13:55 > 0:13:57I'm looking for more from Daniel, more from the dish.
0:13:57 > 0:13:59I didn't think it was complete,
0:13:59 > 0:14:02- I didn't see any sense of passion from it.- Five.
0:14:02 > 0:14:05I thought Daniel Clifford hammered this to very good effect,
0:14:05 > 0:14:06so I'm going to give it a seven.
0:14:06 > 0:14:11Absolutely delicious, not very exciting. It's a seven.
0:14:11 > 0:14:14I thought it was a nice dish, I don't think it's a great dish.
0:14:14 > 0:14:15I think it only deserves a five.
0:14:17 > 0:14:19An average school for Daniel.
0:14:19 > 0:14:23Will two-Michelin-starred legend Phil Howard be able to beat him?
0:14:23 > 0:14:25He's cooking mackerel four ways
0:14:25 > 0:14:28and needs to impress after not being allowed to cook yesterday.
0:14:28 > 0:14:31I felt compromised after yesterday. I've been around a long time,
0:14:31 > 0:14:35I've had a reputation for a long time, I've perhaps got more to lose
0:14:35 > 0:14:38in terms of my pride taking a bigger slap from the other guys.
0:14:38 > 0:14:43If I see Phil Howard, a sense of reverence and awe comes over me.
0:14:43 > 0:14:44This man is a great chef
0:14:44 > 0:14:48and has been at the top of his profession for 20 years or so.
0:14:48 > 0:14:51And for him to be thrown out as we threw him out yesterday,
0:14:51 > 0:14:54without even allowing him to cook his dish,
0:14:54 > 0:14:56I'm surprised he stayed in the studio.
0:14:56 > 0:14:58I thought he might walk.
0:14:58 > 0:15:01The reason he's in this competition is because of this dish.
0:15:01 > 0:15:04This dish personifies Phil's skill.
0:15:04 > 0:15:08I was amazed that Phil is here. It's great that he's here.
0:15:08 > 0:15:10He'll be devastated that he didn't cook yesterday
0:15:10 > 0:15:13and I think he's going to be really nervous today.
0:15:13 > 0:15:14Can he pull it off?
0:15:15 > 0:15:18Hey, Phil, I like a fag but this is ridiculous!
0:15:18 > 0:15:20- What's all this smoke about? - That's the mackerel.
0:15:20 > 0:15:25- You've got a lot of work going on, chef.- Always plenty to do.
0:15:25 > 0:15:27I've tried to take a simple ingredient and turn it into something
0:15:27 > 0:15:29sophisticated and elegant.
0:15:29 > 0:15:31I'm sure the other chefs will be intrigued to see
0:15:31 > 0:15:34how I get on today, because of the negativity yesterday.
0:15:34 > 0:15:37I like to think they will have, in the general sense,
0:15:37 > 0:15:39seen me as a threat in the competition
0:15:39 > 0:15:43and I've got a chance to put into action what I intended yesterday.
0:15:43 > 0:15:45- I'm looking forward to it. - Phil, what are you doing?
0:15:45 > 0:15:47- How are you getting on? - You're steaming along.
0:15:47 > 0:15:50I'm steaming along, I'm doing all right. Mackerel veloute.
0:15:50 > 0:15:55- Can I taste? - Might need a minor bit of adjusting.
0:15:57 > 0:15:59Oh, whoa!
0:16:00 > 0:16:03- Makes me happy.- I think that'll make everyone happy with that.
0:16:03 > 0:16:08So, this is a dish that you cooked in the regionals? Exactly the same?
0:16:08 > 0:16:11No, there's a tiny touch at the end, just a bit of smoke
0:16:11 > 0:16:13going under a cloche at the end.
0:16:13 > 0:16:16- That looks lovely.- I think it's a top dish. It ticks all the boxes.
0:16:16 > 0:16:19British, a little bit of fun in it.
0:16:19 > 0:16:22Here's a verdant, vibrant, utterly delicious,
0:16:22 > 0:16:27quite complex but natural-looking plate of food. Yeah, I'm confident in this dish.
0:16:27 > 0:16:29Phil, how's it going, man?
0:16:29 > 0:16:32- Good?- What do you mean? How is it going, man? With five minutes to go.
0:16:32 > 0:16:36- It's going all right.- Good. - Do you want some help, Phil?
0:16:36 > 0:16:39No, I don't want you to take any credit while at the Olympics.
0:16:39 > 0:16:42Oh, oh, oh!
0:16:42 > 0:16:45Phil starts building his complicated plate
0:16:45 > 0:16:48with a quenelle of potato salad.
0:16:48 > 0:16:51Then adds mackerel tartare wrapped in jelly,
0:16:51 > 0:16:54tops his salad with samphire and a grilled mackerel fillet.
0:16:54 > 0:16:58He then places an oyster on his mackerel pate muffins,
0:16:58 > 0:17:00sprinkles on some chives and puts it on a separate plate
0:17:00 > 0:17:04before pumping hickory smoke under a cloche.
0:17:06 > 0:17:10- It's lovely, chef. - Stunning.- OK, we can go.
0:17:13 > 0:17:15Nice.
0:17:16 > 0:17:17Really nice.
0:17:19 > 0:17:23- Phil, are you happy with that? - Yes, it's the kind of dish I enjoy.
0:17:23 > 0:17:26Probably somewhat unusual situation.
0:17:26 > 0:17:29- Phil Howard and a bit of pressure. - He's got a point to prove.
0:17:29 > 0:17:32If anybody has got a point to prove today, it's Phil.
0:17:32 > 0:17:35He was hugely disappointed yesterday and frustrated.
0:17:36 > 0:17:38I did feel pressure today.
0:17:38 > 0:17:40We're all at the top of our game
0:17:40 > 0:17:44and we're there because we have a passion for food.
0:17:47 > 0:17:52I always get very worried when chefs start messing with perfection.
0:17:52 > 0:17:55- There's an addition.- Oh, yes.
0:17:55 > 0:17:58I like the new edition, I think it adds a bit of theatre to it.
0:17:58 > 0:18:03But, you know, it still has that restrained, elegant perfection.
0:18:04 > 0:18:08The tartare is one of the best tartare's I have ever tasted.
0:18:08 > 0:18:12And that mussel is just heaven.
0:18:12 > 0:18:15- I'd be astonished if this isn't in the top three.- This is gastronomy.
0:18:15 > 0:18:18This is really what food is all about.
0:18:18 > 0:18:22It is rather difficult to describe how beautiful that is.
0:18:22 > 0:18:25Everything fits like a glove, doesn't it?
0:18:25 > 0:18:28All the elements are exceptional.
0:18:28 > 0:18:30There's nothing there that you could fault in any way.
0:18:30 > 0:18:34- I think he's done it.- No chinks in the armour there.- There's nothing.
0:18:34 > 0:18:37There's a lot of modern technique in this.
0:18:37 > 0:18:42There's little snow and the jell wrapping.
0:18:42 > 0:18:44It is an exercise in different cooking techniques,
0:18:44 > 0:18:48not for the simple sake of show and showmanship or anything else,
0:18:48 > 0:18:51but just for fantastic eating.
0:18:51 > 0:18:53I think having this at an Olympic feast,
0:18:53 > 0:18:56people who ate this food would be blown away by it.
0:18:56 > 0:18:59I really wish he could hear us because yesterday,
0:18:59 > 0:19:02he was devastated because he wasn't allowed to cook his dish
0:19:02 > 0:19:07and today, not one of us have had anything but praise for this.
0:19:07 > 0:19:12- Amazing.- Absolutely stunning.- Good, glad you enjoyed it.- Yes, well done.
0:19:12 > 0:19:16- Quite a joy to be able to be cooking together. - That's a top three, without a doubt.
0:19:16 > 0:19:18I don't know, I think it's a close call.
0:19:18 > 0:19:20Guarantee you, that is a top three.
0:19:21 > 0:19:24He could have been shattered through the whole of this competition
0:19:24 > 0:19:26by what happened yesterday.
0:19:26 > 0:19:30- He's come back with true grit. - That's the mark of a champion.
0:19:30 > 0:19:34- No pressure on us cooking next. - No, no pressure. It's ll right.
0:19:34 > 0:19:36- Shall we just stay in here? - Keep troughing.
0:19:36 > 0:19:38We could stay in here all day.
0:19:40 > 0:19:47Here was a dish that was perfect in concept, originality, in execution.
0:19:47 > 0:19:49It's got to be a ten.
0:19:49 > 0:19:51Faultless bit of cooking.
0:19:51 > 0:19:56Delicious, pretty, original, perfect. It's a ten.
0:19:56 > 0:20:00All I can say is, "Arise, King Phil." It's also a ten.
0:20:01 > 0:20:05I think from nowhere yesterday to what was the most amazing dish,
0:20:05 > 0:20:07a fabulous dish and a great chef.
0:20:07 > 0:20:08I'm giving Phil a nine.
0:20:08 > 0:20:12That's rude. You're a guest here. You've got to give it a ten.
0:20:13 > 0:20:18Can former champion Stephen Terry match Phil's near-perfect score?
0:20:18 > 0:20:21He's cooking fish and shellfish Olympic rings
0:20:21 > 0:20:25and is eager to impress after also not being allowed to cook yesterday.
0:20:25 > 0:20:27Obviously, I came here to compete
0:20:27 > 0:20:30and not being allowed to compete yesterday was very difficult.
0:20:30 > 0:20:33So, this morning, I'm very focused on the job in hand
0:20:33 > 0:20:36and I'm getting my fish course finished with all the tweaks
0:20:36 > 0:20:39I've done to lift the dish to meet the judges' expectations.
0:20:39 > 0:20:41Stephen's created a rod for his own back with this dish,
0:20:41 > 0:20:44simply because the nature of the rings,
0:20:44 > 0:20:48you're visually expecting a strong set of flavours with each ring.
0:20:48 > 0:20:52- They weren't strong enough in the last round. - I think it was a strong concept,
0:20:52 > 0:20:56but the refinement of the contents were not up to the mark.
0:20:56 > 0:21:00What we wanted him to do was to hang on to the idea
0:21:00 > 0:21:03and up his game with every one of those mixtures,
0:21:03 > 0:21:06so they should be more surprising.
0:21:06 > 0:21:09I remember cooking with Stephen when I was 19 at Le Gavroche
0:21:09 > 0:21:13and it's great to see him here. Absolute brilliant chef,
0:21:13 > 0:21:15and I'm really excited about it.
0:21:15 > 0:21:19- Is this food you'd normally do at work?- Nowhere near.
0:21:19 > 0:21:22The dressing of it is really intense, to be honest with you.
0:21:22 > 0:21:26- The sort of dish you can't practise because it's too much work. - So a lot of pressure, chef?
0:21:26 > 0:21:28Ah!
0:21:31 > 0:21:32What are you doing here?
0:21:32 > 0:21:35Just weighing out this agar for this black jelly.
0:21:35 > 0:21:38- Agar is something I use on a regular basis.- Can I have a taste?
0:21:38 > 0:21:43It's just oyster water let down a little bit,
0:21:43 > 0:21:46so it's not too salty, coloured with squid ink.
0:21:46 > 0:21:49This is going to be the black ring out of the Olympic rings.
0:21:49 > 0:21:52Stephen's dish doesn't sound like a Stephen Terry dish.
0:21:52 > 0:21:54He's got agar, jellies, he's got colours.
0:21:54 > 0:21:56Visually, I think it's going to look amazing.
0:21:56 > 0:21:58Flavour-wise, we just need to see.
0:21:59 > 0:22:02- Hi, Stephen, how are you doing? - Good.- Are you on track?
0:22:02 > 0:22:05Yeah, I'm traditionally in the poo, as usual.
0:22:05 > 0:22:08You explained it to me yesterday and it was like, "Blimey!"
0:22:08 > 0:22:12- There's loads of stuff.- I've got a bit to do, but I'm on track.
0:22:12 > 0:22:15- What stage are you at at the moment? - We're there now, look.
0:22:15 > 0:22:18- Should we get gone, or what? - Yeah, do one, boys.
0:22:18 > 0:22:22- Are we dropping you in it? - I need to push on. See you later. - Good luck.- Cheers.
0:22:22 > 0:22:25He's got his five fillings done, but still needs to carve out
0:22:25 > 0:22:27his intricate jelly rings -
0:22:27 > 0:22:32a fiddly process made worse by Phil and Daniel looking over his shoulder.
0:22:32 > 0:22:34- That's a lot of work. - It is, isn't it?
0:22:34 > 0:22:37Steve, is this possible for the banquet?
0:22:37 > 0:22:39Yeah, because you'd have all this done.
0:22:41 > 0:22:43It's a huge task, but, finally,
0:22:43 > 0:22:48he's ready to add his fillings of poached lobster, raw scallops,
0:22:48 > 0:22:52raw and smoked mackerel, smoked salmon tartare
0:22:52 > 0:22:56and white crab meat with a squirt of mayonnaise.
0:22:56 > 0:22:58OK, boys.
0:22:58 > 0:23:00Good show.
0:23:00 > 0:23:02I've never seen anything quite like it before!
0:23:06 > 0:23:09- That's clever, huh?- Very clever.
0:23:09 > 0:23:12I'd love to get a top-three finish, of course.
0:23:12 > 0:23:14Having been to a banquet before,
0:23:14 > 0:23:16it's a fantastic memory that will stay with you for life.
0:23:21 > 0:23:25PRUE: I do think it looks so festive and exciting
0:23:25 > 0:23:28- and colourful. - Mm. It really does.
0:23:28 > 0:23:30Mm. It's good.
0:23:30 > 0:23:33It's good. But is it wonderful, Prue?
0:23:33 > 0:23:36Bonkers amount of work to do for the dish.
0:23:36 > 0:23:39Banquet, I don't know about that!
0:23:39 > 0:23:43The borage one hasn't got much flavour to it. It's a bit lost.
0:23:43 > 0:23:45It's a visual effect, isn't it?
0:23:45 > 0:23:49I'm surprised at Stephen. We gave him feedback.
0:23:49 > 0:23:53Stephen must've well known there was work to do on the detail
0:23:53 > 0:23:56and I don't think he's done that work extensively enough.
0:23:56 > 0:24:00- HE LAUGHS - I'm a little bit surprised, to be honest with you.
0:24:00 > 0:24:02I'm also a little bit disappointed.
0:24:02 > 0:24:05PRUE: That isn't the best crab mixture I've ever had.
0:24:05 > 0:24:08That is certainly not the best salmon tartare I've had.
0:24:08 > 0:24:11Pub food, yeah, but Olympic feast food? No.
0:24:11 > 0:24:13Certainly not in the top three.
0:24:13 > 0:24:15There's parts of it that shine,
0:24:15 > 0:24:19but is it a little bit...? Yeah, just concentrate on two or three things.
0:24:19 > 0:24:22- Five things, it's just be too much. - Definitely.
0:24:22 > 0:24:24What do you call it? Rings with different flavours.
0:24:24 > 0:24:27It does not actually build up to a dish.
0:24:27 > 0:24:31It hurts me to say it, this reminds me of an hors d'oeuvre trolley.
0:24:31 > 0:24:33- Is there a way it could be rescued? - No.
0:24:33 > 0:24:35You're not going to salvage this dish.
0:24:35 > 0:24:38Visually, it's such a good dish, but I don't think,
0:24:38 > 0:24:41fundamentally, all the fishes work particularly well together.
0:24:41 > 0:24:45- It is simply not good enough. - This is not pushing food to different levels.
0:24:45 > 0:24:48The only thing relevant to the Olympics are the rings.
0:24:48 > 0:24:51It's not ground-breaking, food-wise.
0:24:51 > 0:24:54There's quite classical flavours.
0:24:54 > 0:24:56He's thought of this dish as a connection to the Olympics
0:24:56 > 0:24:59rather than pushing boundaries for new techniques.
0:25:00 > 0:25:03I hate to say this,
0:25:03 > 0:25:07but, it did not have the ring of confidence for me or from me.
0:25:07 > 0:25:08It's a four.
0:25:08 > 0:25:09PRUE GROANS
0:25:09 > 0:25:11I like the idea of this dish.
0:25:11 > 0:25:12I love the idea of the rings,
0:25:12 > 0:25:15but I don't think Stephen finished the journey on it. It's a six.
0:25:15 > 0:25:18I agree. The concept was great,
0:25:18 > 0:25:20but the delivery just not good enough.
0:25:20 > 0:25:21It was a five.
0:25:21 > 0:25:24I felt he was reinventing hors d'oeuvres.
0:25:24 > 0:25:27And for that, I'm going to give him a three.
0:25:32 > 0:25:35Three down, five to go. and the pressure is mounting
0:25:35 > 0:25:37for last year's champion Chris Fearon.
0:25:37 > 0:25:40Chris, completely new dish. You've really got to pull it out the bag.
0:25:40 > 0:25:43Look at Colin yesterday. He was close to not cooking.
0:25:43 > 0:25:47- He put a good case together and now he's in the top three.- Yeah.
0:25:47 > 0:25:51- At the end of the day, chef, the pressure's on you.- Yeah!
0:25:51 > 0:25:54Next up are newcomers Simon Rogan from the Northwest
0:25:54 > 0:25:57and the Northeast's Colin McGurran, who both made a big splash
0:25:57 > 0:25:59in the top three yesterday.
0:25:59 > 0:26:01- Good luck, chief. - Yeah, good luck, good luck.
0:26:01 > 0:26:04- You've got a lot of pressure on. - It should be off us a little bit,
0:26:04 > 0:26:07because of our result yesterday but it's not. We haven't won anything.
0:26:07 > 0:26:09No, that's it.
0:26:11 > 0:26:13Rising star Simon Rogan is first to cook.
0:26:13 > 0:26:17He impressed with ground-breaking cooking techniques yesterday
0:26:17 > 0:26:19and has more tricks up his sleeve today with his lobster,
0:26:19 > 0:26:24beetroot, apple and unusual cuckooflower.
0:26:24 > 0:26:26I'm going to be giving everything again for a top-three place.
0:26:26 > 0:26:30I want to get myself into the top three every day, if I can,
0:26:30 > 0:26:34so, come Friday, I've got as many chances as possible to go through to the banquet.
0:26:34 > 0:26:36Simon Rogan's lobster dish.
0:26:36 > 0:26:39Marcus, do you have as happy memories of this dishes we do?
0:26:39 > 0:26:42I do. I love that dish and I'm really looking forward to it today.
0:26:42 > 0:26:44I think it felt quite fresh, didn't it?
0:26:44 > 0:26:48The only thing I had a question mark on was the cuckooflower,
0:26:48 > 0:26:50because I'd never had that before.
0:26:50 > 0:26:56- Did you like the cuckooflower? - I loved the cuckooflower. I was cuckoo for the cuckooflower.
0:26:56 > 0:26:58Simon, is this one of your strong courses?
0:26:58 > 0:27:02- Do you feel this hits the brief? - I think it hits the brief.
0:27:02 > 0:27:06It's about building the layers of flavour with the use of technology,
0:27:06 > 0:27:10so, hopefully, they are going to taste the best lobster meat they've ever tasted before.
0:27:10 > 0:27:15- What technology are you using? - I'm using the Gastrovac, which creates a vacuum in a chamber.
0:27:15 > 0:27:17It's very good for enhancing something.
0:27:17 > 0:27:20Very interested in the Gastrovac he's got there.
0:27:20 > 0:27:23I bought one, I haven't used it yet, so I'm interested to see what Simon is doing.
0:27:23 > 0:27:27I'm understanding bits of it, but I can't see the whole dish yet.
0:27:27 > 0:27:30Colin isn't the only chef keeping a close eye on Simon.
0:27:30 > 0:27:33Now, Mr Rogan, I do like a good gadget.
0:27:33 > 0:27:37- I've not played with one of these before.- Have you not? - Talk me through it.
0:27:37 > 0:27:40Well, it's finished now, impeccable timing.
0:27:40 > 0:27:45These lobsters have been soaking in lobster stock for an hour now.
0:27:45 > 0:27:50Just at room temperature. So I've put a vacuum into the chamber,
0:27:50 > 0:27:52so the lobster's actually puffed up, so all the pores have opened.
0:27:52 > 0:27:55Let the air back in. So it sucks up everything around it.
0:27:55 > 0:27:57Like a sponge effect.
0:27:57 > 0:27:58So it's concentrating the flavour
0:27:58 > 0:28:01- and almost pushing flavour into the lobster?- Exactly.
0:28:01 > 0:28:05I've heard of Simon's gadget before but I've never used one myself.
0:28:05 > 0:28:09So I'll be intrigued to see how that work and effort increases the flavour.
0:28:09 > 0:28:12Is it pushing enough boundaries? He's concentrating on one key ingredient.
0:28:12 > 0:28:15Has he got enough challenges going on? I don't know.
0:28:15 > 0:28:19Simon starts plating up with a dash of that controversial cuckooflower paste.
0:28:19 > 0:28:23Then fries his vacuum-cooked lobster in lobster butter
0:28:23 > 0:28:26and adds it to the plate, followed by sweet-apple gel,
0:28:26 > 0:28:29pickled beetroot, and unusual sea herbs -
0:28:29 > 0:28:32foraged ingredients he's fast becoming renowned for.
0:28:32 > 0:28:35- It looks amazing Simon. It looks amazing.- Thank you.
0:28:35 > 0:28:37So point the lobster at 25 past.
0:28:43 > 0:28:45Oooh!
0:28:45 > 0:28:48That's a pretty looking plate. CHEF TUTS
0:28:48 > 0:28:50A dish like that, it needs to be perfect,
0:28:50 > 0:28:54so it could always be better, but it's the best one I've done here.
0:28:54 > 0:28:55- So I've got to be happy with that. - Good.
0:29:03 > 0:29:08- Mm. Very nice, clean smells. - It smells beautiful.
0:29:08 > 0:29:10It makes your mouth water.
0:29:10 > 0:29:14That golden beetroot sits there so beautifully.
0:29:14 > 0:29:17I think you've seen off the cuckooflower, Prue.
0:29:17 > 0:29:19If I've seen of the cuckoo flower it's a good thing.
0:29:19 > 0:29:22MARCUS: He's still used it in the puree. what's missing
0:29:22 > 0:29:27is the flower he put on, which is the raw bitterness of the actual flower itself.
0:29:27 > 0:29:29Which sort of worked terribly well for me.
0:29:29 > 0:29:33He's done what we asked him to do, leave it off. Good for him.
0:29:33 > 0:29:35But, God, this is beautiful, isn't it?
0:29:35 > 0:29:39Really is beautiful. It's the way all the other ingredients
0:29:39 > 0:29:41bring out the flavour of the lobster.
0:29:41 > 0:29:43And the lobster is perfectly cooked.
0:29:43 > 0:29:46It's pretty hard to criticise.
0:29:46 > 0:29:50That lobster is clean, but it's also buttery and rich at the same time.
0:29:50 > 0:29:55- The depth of flavour is superb. - That's very tasty, isn't it? Really tasty.- That's a good dish.
0:29:55 > 0:29:57Life doesn't get much better than this.
0:29:57 > 0:30:01This cooking, for me, is just absolutely beautiful.
0:30:01 > 0:30:05Oliver, I hate to disagree with you. It does get better than this.
0:30:05 > 0:30:08I think the taking away of the cuckooflower has had
0:30:08 > 0:30:12a marginal... It's marginally altered the balance of the dish.
0:30:12 > 0:30:15What was perfect before has become just a slight flaw in it,
0:30:15 > 0:30:16dare I suggest?
0:30:16 > 0:30:20You're nit-picking, Matthew. You're nit-picking.
0:30:20 > 0:30:23But I think, in terms of style and technique,
0:30:23 > 0:30:28this is an exemplar of what modern, innovative cooking can achieve.
0:30:28 > 0:30:31I think you're right. This is what we're looking for.
0:30:31 > 0:30:34Individual creativity, craft, innovation.
0:30:34 > 0:30:38It's just a masterpiece. It's an absolute masterpiece.
0:30:38 > 0:30:41From a ground-breaking point of view, you'd never see it anywhere else.
0:30:41 > 0:30:43He's done really well there.
0:30:43 > 0:30:45It's going to be a very interesting day.
0:30:48 > 0:30:53Simon Rogan has played an absolute blinder on this one.
0:30:53 > 0:30:54Nine from me.
0:30:54 > 0:30:57Fantastically cooked, pretty as a picture,
0:30:57 > 0:30:58gets a nine.
0:30:58 > 0:31:02Just absolutely beautiful, beautiful cooking.
0:31:02 > 0:31:03Nine.
0:31:03 > 0:31:08Coming back to taste it second time was just as good as the first time,
0:31:08 > 0:31:09for me, it's a nine.
0:31:09 > 0:31:11An incredible score.
0:31:11 > 0:31:14Will fellow first-timer Colin be able to match it?
0:31:14 > 0:31:17He's cooking mullet on an innovative shellfish beach
0:31:17 > 0:31:21with purple-potato salad and a trail-blazing dashi jelly
0:31:21 > 0:31:23and he's riding high on yesterday's results.
0:31:23 > 0:31:25Feel great, today.
0:31:25 > 0:31:28Yesterday's win, I suppose, gives me an extra bit of confidence.
0:31:28 > 0:31:31This is my strongest course. This is the one I'm passionate about.
0:31:31 > 0:31:34I reckon I've got a fantastic dish that meets the brief.
0:31:34 > 0:31:36I'd like this one to be in the top three.
0:31:36 > 0:31:38Colin McGurran has come from nowhere.
0:31:38 > 0:31:41He got in the top three yesterday, beautiful cooking,
0:31:41 > 0:31:42this is just amazing.
0:31:42 > 0:31:45I'm with you. I don't really know him. Is this the wild card?
0:31:45 > 0:31:48- Potentially, another top three. - Hang on.
0:31:48 > 0:31:51It's whether he can deliver it to the same level of excellence
0:31:51 > 0:31:52as he did last time.
0:31:52 > 0:31:57I hope he hasn't changed it too much, because I thought it was perfect.
0:31:58 > 0:32:01Colin's fellow chefs are anxious to see what he's up to today.
0:32:01 > 0:32:04What was the feedback from the judges in the regionals?
0:32:04 > 0:32:07Yeah, they really liked it. They said it was fantastic,
0:32:07 > 0:32:09ground-breaking and all that lot.
0:32:09 > 0:32:14- And world-class!- So no tweaks, nothing?- Small tweaks.
0:32:14 > 0:32:16I was happy with the judges' comments,
0:32:16 > 0:32:19but I felt there was room to improve, so I've used
0:32:19 > 0:32:22the shellfish and maltodextrin to create the beach.
0:32:22 > 0:32:25And, as the waves come in against the sea,
0:32:25 > 0:32:28you normally get this foam. I've used tonic foam to demonstrate that.
0:32:28 > 0:32:31That's why I tweaked at the last minute.
0:32:31 > 0:32:35- And the tastes and techniques keep on coming.- That's interesting.
0:32:35 > 0:32:38Yeah, it's the sea bed. You can see the sea over the top of it.
0:32:38 > 0:32:41What have you put in the dashi jelly?
0:32:41 > 0:32:43It's a salad. That's why you can throw loads of components in
0:32:43 > 0:32:47and every time you take a mouthful, it's like, "Wow!"
0:32:47 > 0:32:50A lot of flavours on there. That's not my cup of tea.
0:32:50 > 0:32:53I like to keep things a bit more simple these days.
0:32:53 > 0:32:55We'll see what the judges think about that.
0:32:55 > 0:32:58You've got this sort of Japanese, beautiful seafood garden
0:32:58 > 0:33:02and then a very Mediterranean piece of red mullet.
0:33:02 > 0:33:03I'm not sure the two will marry together.
0:33:03 > 0:33:07Chef, that looks interesting there. Why are you using the paper?
0:33:07 > 0:33:11Just as it starts to char, I like the taste of the charred paper.
0:33:11 > 0:33:12You've really pushed boundaries.
0:33:12 > 0:33:16This is your chance to do something outside your comfort zone,
0:33:16 > 0:33:18outside your boundaries. That's it, really.
0:33:18 > 0:33:22- A lot of pressure on you, chef. Top three yesterday.- Yeah, exactly.
0:33:24 > 0:33:27- Looks lovely.- Thank you. If you can just take care.
0:33:28 > 0:33:31Out of all the courses, this is the one that means a lot to me.
0:33:31 > 0:33:33This is the one I've got my hopes on.
0:33:33 > 0:33:36If I can get this dish on the top three then I am in for a real chance
0:33:36 > 0:33:39to get myself to that Olympic banquet.
0:33:42 > 0:33:46- PRUE:- He has certainly used every modern technique you can almost think of.
0:33:46 > 0:33:51You've got the foams, he's got the crunchy bits, the gel. Just amazing.
0:33:52 > 0:33:55I think it's definitely pushing boundaries.
0:33:55 > 0:33:57Without a doubt, it's a dish that's fulfilling the brief.
0:33:57 > 0:33:59It's very forward-thinking.
0:33:59 > 0:34:01It's beautiful to look at, it's very visually stimulating.
0:34:01 > 0:34:03It seems busier than before.
0:34:03 > 0:34:05- MATTHEW:- It seems to be much busier.
0:34:05 > 0:34:08- He didn't have a foam last time. - There's a lot going on here for me.
0:34:08 > 0:34:11And it's quite strange.
0:34:11 > 0:34:15I'm sitting here with this picture in front of me of what I assumed he cooked before.
0:34:15 > 0:34:20That looks delicious. I think he's completely overworked this dish.
0:34:20 > 0:34:21It's got very muddled me.
0:34:21 > 0:34:24There's a huge amount of different flavours going on on the plate.
0:34:24 > 0:34:27I don't know what... I'm confused.
0:34:27 > 0:34:30I like the textures in the rock pool-sea thing.
0:34:30 > 0:34:33I like the jelly a lot. There's lots of great techniques there.
0:34:33 > 0:34:37I'm not sure it all works together for me.
0:34:37 > 0:34:39This chef has to listen to us. We liked this dish before.
0:34:39 > 0:34:43- What does he do? Go off and change it.- Why change it, it was perfect?
0:34:43 > 0:34:47- Was perfect.- Oh, should crushing sense of disappointment.
0:34:47 > 0:34:50I don't think the fish, the core ingredient, is very well executed.
0:34:50 > 0:34:55It is an indifferent piece of fish, indifferently cooked, under-seasoned,
0:34:55 > 0:35:00served on a bed of confused, muddled, murky flavours.
0:35:00 > 0:35:03The thing I liked about it most was the visual part of it and the thought behind it.
0:35:03 > 0:35:08I don't know, like you say, if it works together in harmony.
0:35:10 > 0:35:15Too much going on the plate. Didn't really come together. For that, I'm giving him a four.
0:35:15 > 0:35:18Oh, Colin, I think he got a bit confused here.
0:35:18 > 0:35:21I don't think it was so much of a sea bed as a whirlpool.
0:35:21 > 0:35:23I think that's five.
0:35:23 > 0:35:27We told him not to touch the dish and he went and overdid it
0:35:27 > 0:35:32and so I still loved it, but I'm only giving it a six.
0:35:32 > 0:35:35This was a classic case of "more is less".
0:35:35 > 0:35:39Too much sea bed, too little mullet for me. It's a six.
0:35:43 > 0:35:47The final chefs to cook today are Nathan Outlaw, Alan Murchison
0:35:47 > 0:35:51and Chris Fearon, who is taking a big risk with a brand-new dish.
0:35:51 > 0:35:54Good luck, boys. Last three of the day.
0:35:54 > 0:35:57- I'm expecting great things, I'm sure everybody else is.- Cheers.
0:35:57 > 0:35:58Chin up, chef.
0:36:00 > 0:36:04First to cook is two-Michelin-starred Nathan Outlaw,
0:36:04 > 0:36:06a fish specialist from the Cornish coast.
0:36:06 > 0:36:09He's cooking pan-fried mackerel served on a cured mackerel roll
0:36:09 > 0:36:12with a cucumber, horseradish and oyster sauce.
0:36:12 > 0:36:15For me, this dish should be the one I want to see at the banquet.
0:36:15 > 0:36:18It goes without saying, I've got a seafood restaurant.
0:36:18 > 0:36:20It's what I do so it makes sense for me
0:36:20 > 0:36:23to be cooking fish at a banquet for Olympians.
0:36:23 > 0:36:27I think if Nathan is going to shine, theoretically,
0:36:27 > 0:36:28this should be his finest hour.
0:36:28 > 0:36:31He's a two-starred chef and from the Cornish coast. You're correct.
0:36:31 > 0:36:34This should be one of the biggest highlights of his menu.
0:36:34 > 0:36:37I'm expecting fireworks from him on this.
0:36:37 > 0:36:42It's quite a safe dish. Very delicious, but not wildly exciting.
0:36:42 > 0:36:46I think that's his slight struggle. He's essentially quite conservative,
0:36:46 > 0:36:47so the challenge is going to be,
0:36:47 > 0:36:50can he liberate himself for this competition?
0:36:50 > 0:36:52What we want today is the best out of the fish
0:36:52 > 0:36:54and the best out of Nathan Outlaw.
0:36:56 > 0:36:59- Did you get any negative feedback last time?- With this dish, no.
0:36:59 > 0:37:03I wanted to make a few little adjustments myself -
0:37:03 > 0:37:05to the sauce, adding a little bit more flavour to it.
0:37:05 > 0:37:08I wanted to taste it and go, "Wow that's a lot of flavour." That's my aim.
0:37:08 > 0:37:12Is that you pushing boundaries, is that the heights the Olympians are looking for?
0:37:12 > 0:37:15When they taste it, they'll love it.
0:37:15 > 0:37:19The most ground-breaking part about my dish is the sauce. I think it's unique.
0:37:19 > 0:37:21I don't think you'd see it anywhere else.
0:37:21 > 0:37:26It's an oyster mayonnaise, it's let down with the cucumber, it's very refreshing,
0:37:26 > 0:37:28lots of flavour. It's unique.
0:37:28 > 0:37:31- How are you getting on, Nathan? - Yeah, good.
0:37:31 > 0:37:36It's quite straightforward, simple, but it'll work on flavour. That's the most important thing.
0:37:36 > 0:37:40- So you're going for fresh flavours on this one?- That's what I think fish is all about.
0:37:40 > 0:37:44It's fresh flavours, don't outshine the main product.
0:37:44 > 0:37:47Um, and let it speak for itself, really.
0:37:47 > 0:37:51It looks fantastic. It's very proper food.
0:37:51 > 0:37:54It's very simple, it's very clean, and I'm sure it's going to deliver.
0:37:54 > 0:37:57I haven't tasted yet, but I'm looking forward to.
0:37:57 > 0:38:01Nathan starts plating up with his cured mackerel roll,
0:38:01 > 0:38:04adds his special oyster sauce and a cucumber dressing.
0:38:04 > 0:38:07- A little masterclass in fish cookery.- Yes.
0:38:07 > 0:38:10Then tops it off with a fillet of pan-fried mackerel.
0:38:11 > 0:38:14- OK, brilliant, thank you.- Really nice.- I hope it's good enough.
0:38:16 > 0:38:20- That looks lovely.- Mm. - That look- BLEEP- lovely.
0:38:20 > 0:38:22It's very important that I get a place in the top three.
0:38:22 > 0:38:25Seafood is what I do. I have a fish restaurant.
0:38:25 > 0:38:27Bronze and silver, you don't want that, you want gold.
0:38:27 > 0:38:32You want to be number one at the top and you want to be cooking at the banquet.
0:38:37 > 0:38:39Oh!
0:38:39 > 0:38:44Beautiful, fresh piece of fish. Absolutely perfectly cooked, for me.
0:38:44 > 0:38:46- PRUE:- Oh, that fish is lovely!
0:38:46 > 0:38:50As for the roll, I think that is simply divine.
0:38:50 > 0:38:53- Do you like it, Marcus?- If you take the mackerel and turn it over
0:38:53 > 0:38:59- and just taste the mackerel on its own with no sauce, I think it's quite dry.- Do you?
0:38:59 > 0:39:00- The fish is dry.- Yeah.
0:39:00 > 0:39:03I don't think mackerel should be cooked all the way through.
0:39:03 > 0:39:05I don't think it needs to be. It's so oily,
0:39:05 > 0:39:07you want it to be almost melting in your mouth
0:39:07 > 0:39:08and I find it quite dry.
0:39:08 > 0:39:10I love the oyster emulsion.
0:39:10 > 0:39:15- It's got the right amount of acidity.- Classic flavours, isn't it?
0:39:15 > 0:39:18Excellently cooked. But that's not what it's all about.
0:39:18 > 0:39:23The brief is about innovation and creativity and Olympian.
0:39:23 > 0:39:27This is just essentially a very, very conservative bit of cooking.
0:39:27 > 0:39:31Nice cooking, not amazing cooking, but certainly not Olympian.
0:39:31 > 0:39:34- It's incredibly safe. - Safe is for another competition.
0:39:34 > 0:39:38As a two-star Michelin chef, personally, I don't think he's put the effort into that dish.
0:39:38 > 0:39:42I imagine this is the sort of dish Nathan does all the time
0:39:42 > 0:39:45with a nice piece of fish in a cream sauce.
0:39:45 > 0:39:48It's not pushing boundaries.
0:39:48 > 0:39:50For me it's absolutely perfection on the plate,
0:39:50 > 0:39:52but there's no fireworks.
0:39:52 > 0:39:55It's not ground-breaking, but it's perfection.
0:39:57 > 0:39:59I really loved eating this dish, but, in the end,
0:39:59 > 0:40:01it probably lacked the last ounce of originality
0:40:01 > 0:40:04and creativity, so I'm going to give it a seven.
0:40:04 > 0:40:07Absolutely delicious. Totally not original.
0:40:07 > 0:40:10It's a six.
0:40:10 > 0:40:14I think of Nathan as Mr Fish, but I think he was too conservative for the competition, so it's a six.
0:40:14 > 0:40:16For me, simply, too safe
0:40:16 > 0:40:19and for that, he gets a six.
0:40:21 > 0:40:23An average score for today's favourite.
0:40:23 > 0:40:27Can Scotland's Michelin-starred Alan Murchison do any better?
0:40:27 > 0:40:28He's cooking mackerel, too,
0:40:28 > 0:40:32and got a top-three place yesterday for his technical starter.
0:40:32 > 0:40:33A little bit concerned today,
0:40:33 > 0:40:37because I think my dish is a little bit out there. It is risky.
0:40:37 > 0:40:40It's classic flavours, but the presentation is scatter-bomb.
0:40:40 > 0:40:43So there is a touch of nervousness going into today.
0:40:43 > 0:40:48Alan's mackerel and beetroot dish that had a horseradish ice cream
0:40:48 > 0:40:50that we thought there was too much of,
0:40:50 > 0:40:53although it was delicious, God, it was delicious.
0:40:53 > 0:40:55Visually, it was really beautiful.
0:40:55 > 0:40:58It was a lovely combination of flavours which he had stretched to the limit.
0:40:58 > 0:41:01He's already got through on the first course.
0:41:01 > 0:41:04One thing I do know about Alan is he would've put a lot of effort
0:41:04 > 0:41:08and a huge amount of thought into this dish. He'll want to be in the top three today.
0:41:08 > 0:41:11He'll want to be in the top three every day and he won't be happy until you put him through.
0:41:11 > 0:41:13End of story.
0:41:13 > 0:41:16Alan's taken the judges' feedback to heart.
0:41:16 > 0:41:21There's two little things I changed. The first, I made the ice cream slightly smaller,
0:41:21 > 0:41:23because they commented there was too much ice cream.
0:41:23 > 0:41:24Also, Oliver said to me
0:41:24 > 0:41:28he thought it was like a rock pool feel to it, so I changed the plate.
0:41:30 > 0:41:34- What are you up to? It looks a bit scientific.- It is.
0:41:34 > 0:41:38I've looked at the brief, pushed boundaries and I've gone out and learned a few new techniques.
0:41:38 > 0:41:42What I've tried to do is something a bit risky and see how we go.
0:41:42 > 0:41:44- You need to take risks this time. - You do need to take risks.
0:41:44 > 0:41:47Playing it safe isn't going to help you.
0:41:47 > 0:41:52He's ready to prove to his fellow chefs just how much he's nailed the brief.
0:41:53 > 0:41:55I've made two types of caviar - apple and beetroot.
0:41:55 > 0:41:58I've made a beetroot meringue, a crispy meringue
0:41:58 > 0:41:59and a soft meringue.
0:41:59 > 0:42:03- Then I've made a horseradish ice cream.- You've got ice cream. Is it dessert day?
0:42:03 > 0:42:04Meringue and ice cream!
0:42:04 > 0:42:07- We've got meringue and ice cream on jelly.- Jelly, as well?
0:42:07 > 0:42:11Alan's really thought about his dish.
0:42:11 > 0:42:15There's modern techniques. He's confident, knows what he's doing. That's the way he plays the game.
0:42:15 > 0:42:18It is a competition. You need a certain arrogance to get you through.
0:42:19 > 0:42:22But he's got some tough opposition.
0:42:22 > 0:42:27What I've tried to do is concentrate on flavours that classically marriage with mackerel,
0:42:27 > 0:42:29so I've got beetroot, apple and horseradish.
0:42:29 > 0:42:32I've done some spherification - a beetroot caviar.
0:42:34 > 0:42:37What I've tried to do with the meringue is
0:42:37 > 0:42:40try and create amazing texture that's going to benefit the fish.
0:42:40 > 0:42:43All with a savoury element. Have a go. That's soft meringue.
0:42:45 > 0:42:47I've never known anyone be
0:42:47 > 0:42:49so in control of so much technique in my life.
0:42:49 > 0:42:52I've enjoyed doing this. I've played with this.
0:42:52 > 0:42:55- That kind of cooking is fun, when it works.- Is that the disclaimer?
0:42:55 > 0:42:57Hopefully, it will work.
0:42:57 > 0:43:01I've never seen anyone so in control. It's actually quite irritating, to be honest!
0:43:01 > 0:43:03Thank you!
0:43:03 > 0:43:07Alan's extraordinary. He's like a machine. The dish he's doing absolutely nails the brief.
0:43:07 > 0:43:11It's modern, it's classical, it's inventive, it's playful,
0:43:11 > 0:43:15it's got humour. I think it could be an absolute masterpiece, a cracking dish.
0:43:15 > 0:43:19Alan starts plating up his beetroot meringue,
0:43:19 > 0:43:23then adds apple, beetroot, beetroot caviar and apple caviar.
0:43:23 > 0:43:27You need sunglasses with this!
0:43:27 > 0:43:31To finish the dish off, he adds a quenelle of horseradish ice cream
0:43:31 > 0:43:33and charred fillets of mackerel,
0:43:33 > 0:43:36which have been marinated in a special soy sauce.
0:43:36 > 0:43:38INAUDIBLE
0:43:39 > 0:43:41Fantastic.
0:43:41 > 0:43:43Pretty nice, very, very nice.
0:43:49 > 0:43:51Al?
0:43:53 > 0:43:56You can see I've put a lot of time and effort in it. I want to win. That's why I'm here.
0:43:56 > 0:43:59I've come back to this competition to win.
0:43:59 > 0:44:01I've focused on it, I've practised. I've really done my homework
0:44:01 > 0:44:04and, for me, I've been ticking all the boxes.
0:44:14 > 0:44:16I don't want to break into it.
0:44:16 > 0:44:18I know, it's so beautiful.
0:44:18 > 0:44:20And I like the blue plates. He's changed the plate, hasn't he?
0:44:20 > 0:44:23As if it was water just lapping around that.
0:44:23 > 0:44:24I love the char on the mackerel.
0:44:24 > 0:44:28It brings out all the flavours and more. It adds another element.
0:44:28 > 0:44:29At an Olympic banquet,
0:44:29 > 0:44:33people would really enjoy the fact of discovering this dish.
0:44:33 > 0:44:37"What's that? Ooh!" There's lot of "ooh" and "ah" to this dish.
0:44:37 > 0:44:41- It's a big course. - It's almost too big. It's huge.
0:44:41 > 0:44:45The colours look fabulous. It packs a big punch, that.
0:44:45 > 0:44:50- I couldn't eat the whole thing. - Very big, isn't it?- It is big.
0:44:50 > 0:44:53He has pushed the boundaries. He has been inventive, very creative,
0:44:53 > 0:44:56but I think it's a classic case of too much.
0:44:56 > 0:44:58I think it's a shame,
0:44:58 > 0:45:01because the quality of each piece individually is fabulous.
0:45:01 > 0:45:04I absolutely agree. He's risen to the brief brilliantly.
0:45:04 > 0:45:08I think he's hit the brief. He's hit the nail on the head. It's ground-breaking to look at.
0:45:08 > 0:45:10There's seriously modern techniques.
0:45:10 > 0:45:13But, I think it's also gone one step too far.
0:45:13 > 0:45:16Yes, it's gone too far. It needs to come back a bit.
0:45:17 > 0:45:20- I've eaten enough mackerel for one day! - LAUGHTER
0:45:23 > 0:45:26I think Alan gave this absolutely everything he's got,
0:45:26 > 0:45:29huge amount of work going on, I think it's got great potential.
0:45:29 > 0:45:30I'm going to give it a seven.
0:45:30 > 0:45:34I love the spirit that Alan has brought this competition.
0:45:34 > 0:45:38I think he added too many ingredients, but I love this dish,
0:45:38 > 0:45:39it's an eight.
0:45:39 > 0:45:45Visually so exciting. Psychedelic mackerel. I loved it. It's an eight.
0:45:45 > 0:45:46I think Alan did give this his all.
0:45:46 > 0:45:49In my view, he gave it just a little too much,
0:45:49 > 0:45:51so it's only a seven from me.
0:45:51 > 0:45:56A good score for Alan. Will last year's winner Chris Fearon be able to match it?
0:45:56 > 0:45:59He almost wasn't allowed to cook his fish course today,
0:45:59 > 0:46:02deemed to be his weakest dish by the judges,
0:46:02 > 0:46:05so he's putting everything on the line with a new idea.
0:46:05 > 0:46:07Chris Fearon's promised to change everything.
0:46:07 > 0:46:11Thank goodness he did, because if he hadn't, he would have been chucked out this morning.
0:46:11 > 0:46:13I think Chris is very happy to be here,
0:46:13 > 0:46:19but I think he is also daunted by this quality of chefs in that kitchen.
0:46:19 > 0:46:21The fact is, he doesn't have the experience, the age,
0:46:21 > 0:46:23the maturity of half of these guys.
0:46:23 > 0:46:25True, but he's there at the end, still in the running,
0:46:25 > 0:46:28and, who knows, he could be our wild card.
0:46:28 > 0:46:32He's a witty, clever cook and he's got a good sense of humour
0:46:32 > 0:46:35and, actually, at the moment, I could do with a smile.
0:46:35 > 0:46:39Chris is now cooking scallops with braised pig cheeks
0:46:39 > 0:46:40and textures of carrot.
0:46:40 > 0:46:42It's a great dish. I want to nail it
0:46:42 > 0:46:46and I want to show them they were right to let me have another go.
0:46:46 > 0:46:49But going up last against culinary heavyweights is a big ask,
0:46:49 > 0:46:54especially for Chris, who hasn't got a Michelin-star background.
0:46:54 > 0:46:56Seriously doubting myself after seeing the fish courses.
0:46:56 > 0:46:59- You've done all right before. - That's why the pressure is on.
0:46:59 > 0:47:03- I got to the final and got to the banquet last year. - You got to the banquet?- Yeah.
0:47:03 > 0:47:06I was last of the day yesterday. It's not the nicest thing.
0:47:06 > 0:47:08You've seen all the food go past
0:47:08 > 0:47:13and you've got to wait and wait till you can show what you can do.
0:47:13 > 0:47:14He will be nervous.
0:47:14 > 0:47:19Chris is attempting to push the boundaries by serving his carrots in a variety of ways -
0:47:19 > 0:47:22the most original being carrot cake.
0:47:22 > 0:47:23- Come on, mate, how are you? - I'm all right.
0:47:23 > 0:47:25Let's hear about the carrot cake. I can smell it.
0:47:25 > 0:47:27It's in here.
0:47:30 > 0:47:34I'm going to cut it into croutons and cook it in clarified butter.
0:47:34 > 0:47:36It's another dimension, another texture with the scallop.
0:47:36 > 0:47:40You've got scallops and a million types of carrot.
0:47:40 > 0:47:44Carrots pickled, the blood orange, I've got puree
0:47:44 > 0:47:47and raw, and a pig cheek, as well, which I've got here.
0:47:47 > 0:47:50It's make-or-break time with that kind of the dish.
0:47:50 > 0:47:52To liaise all those various components in an intelligent
0:47:52 > 0:47:55and balanced way is not easy.
0:47:55 > 0:47:59It could go wrong, where the whole is significantly less than the sum of the parts.
0:47:59 > 0:48:02I do think he's taking a risk, but that's a cool,
0:48:02 > 0:48:04you might as well go out to win it or crash and burn.
0:48:05 > 0:48:09- How you going, Chris, ready to go? - I will be, very soon.
0:48:09 > 0:48:12- I want to make sure... I need to do this properly.- Yeah.
0:48:12 > 0:48:13Chris has had a difficult day.
0:48:13 > 0:48:17He's come into this competition a previous winner
0:48:17 > 0:48:18and he's had to go last.
0:48:18 > 0:48:22- Just concentrate chef, you'll be fine.- Oui, chef.
0:48:22 > 0:48:24BLEEP
0:48:24 > 0:48:27Kitting up last today, which is a hindrance, because you've got to look
0:48:27 > 0:48:31at everyone else's food all day and you see how the bar is raised.
0:48:31 > 0:48:34You come under a lot of stress. You start doubting yourself
0:48:34 > 0:48:36and it was very different today.
0:48:37 > 0:48:40At the crucial stage of cooking his scallops,
0:48:40 > 0:48:42Chris goes into total meltdown.
0:48:44 > 0:48:46- BLEEP.- Steady head, chef.
0:48:46 > 0:48:49With all eyes on him, he starts building his plate
0:48:49 > 0:48:51with carrot puree.
0:48:51 > 0:48:53BLEEP! BLEEP!
0:48:57 > 0:49:01Then adds his scallops, pig's cheeks and croutons of carrot cake,
0:49:01 > 0:49:05before dressing the plate with his textures of carrot.
0:49:06 > 0:49:08BLEEP!
0:49:08 > 0:49:11- You got it?- Like that?- Yeah. Go.
0:49:11 > 0:49:13It's going to be cold.
0:49:13 > 0:49:17- It's nice.- Big scallops, they'll stay warm.- Thanks, chef.
0:49:20 > 0:49:23- That looks pretty, doesn't it? - That looks all right, doesn't it?
0:49:23 > 0:49:25Difficult end of the day, Chris?
0:49:25 > 0:49:29Very difficult, yeah, it was very hard putting up. I don't know.
0:49:29 > 0:49:33- I don't know, I don't know if I'm happy with it. It might be cold. - It won't be cold. Scallops are warm.
0:49:33 > 0:49:37- They're nice.- Yeah. Yeah, OK.
0:49:45 > 0:49:48Were the Olympic rings on the plate before?
0:49:48 > 0:49:52The one thing he hasn't changed is the plate, which is really pretty, isn't it?
0:49:52 > 0:49:55I think it is a more pretty-looking dish than before.
0:49:55 > 0:49:59We've got a bit of scallop in there, we've got beetroot,
0:49:59 > 0:50:02we've got what looks like nuggets of carrot.
0:50:02 > 0:50:06- This is a symphony of carrots. - It might be pig's cheek, as well.
0:50:06 > 0:50:09It's got this slightly spicy glaze and a slightly spicy reduction,
0:50:09 > 0:50:12which I think is absolutely delicious.
0:50:12 > 0:50:15The cardamom is lovely and clean.
0:50:15 > 0:50:18- You're being a miserable- BLEEP, - you are.
0:50:18 > 0:50:21- That is lovely. - That's a nice plate of food.
0:50:23 > 0:50:26It's a massive improvement on his last outing.
0:50:26 > 0:50:29It shows a little bit more care and attention.
0:50:29 > 0:50:32- There's some nice ideas going on. - But, the scallops are slightly overcooked.
0:50:32 > 0:50:34I think the cheek is a little bit dry.
0:50:34 > 0:50:38I ate a bit of carrot cake with my rather overcooked scallop
0:50:38 > 0:50:42- and it's delicious. - Carrot cake is quite a nice idea.
0:50:42 > 0:50:45You're absolutely right with the scallop, it's a little bit average.
0:50:45 > 0:50:48The problem here, as well, is there is no real innovation.
0:50:48 > 0:50:52There's nothing we can say, "Wow, that's interesting."
0:50:52 > 0:50:56But the combination of carrot cake in a savoury dish is new, I like that.
0:50:56 > 0:50:59While I think this is a marked improvement, huge improvement,
0:50:59 > 0:51:03giant leap forward, it's actually not quite giant enough.
0:51:03 > 0:51:06You're clearly not happy with some element on it.
0:51:06 > 0:51:10Just seeing what happened today, being last, you get to see and take on board everything
0:51:10 > 0:51:14that you cooked. I tasted most of it and I know in my own heart
0:51:14 > 0:51:16it's not in the same league.
0:51:19 > 0:51:23This dish was a vast improvement on what went before, but it still
0:51:23 > 0:51:26didn't quite cut the mustard in this competition, so it's a five.
0:51:26 > 0:51:29Delicious little bits and pieces.
0:51:29 > 0:51:31Scallops slightly overcooked.
0:51:32 > 0:51:35Not quite pulled together.
0:51:35 > 0:51:36It's a five.
0:51:36 > 0:51:39I don't think it was innovative enough for the competition, so it's a five.
0:51:39 > 0:51:41I felt he only got halfway,
0:51:41 > 0:51:44so, for me, it is simply five.
0:51:48 > 0:51:51Cooking complete, all the chefs can do now
0:51:51 > 0:51:55is anxiously await the judges' feedback.
0:51:55 > 0:51:58I'm not over-confident I will get anywhere near the middle or the top.
0:51:58 > 0:52:02I don't think it was a poor plate of food, but it wasn't as good as the rest of the boys' today.
0:52:04 > 0:52:07I have come in today, I've cooked my heart out.
0:52:07 > 0:52:09I do feel quite confident.
0:52:09 > 0:52:11I wouldn't assume I would feel more confident,
0:52:11 > 0:52:14because there are some good cooks, they're all good cooks in that kitchen.
0:52:16 > 0:52:19It has just been tough. I felt a lot of pressure all day long.
0:52:19 > 0:52:21In my heart of hearts, I don't want to come last.
0:52:21 > 0:52:26Only the top three chefs will be in with a chance of getting their dish to the banquet.
0:52:26 > 0:52:30I am confident the dish I pulled out was better than in the regionals,
0:52:30 > 0:52:34so, from that aspect, I'm confident I should get a top-three place.
0:52:37 > 0:52:39Today was a monster of a day.
0:52:39 > 0:52:44You've just got to keep your fingers crossed and hope you did enough.
0:52:44 > 0:52:45But the food has been fantastic.
0:53:06 > 0:53:09- Good evening, chefs. - ALL: Good evening.
0:53:09 > 0:53:10How's it been out there?
0:53:10 > 0:53:11Good.
0:53:11 > 0:53:13- Tough.- Chaotic.
0:53:13 > 0:53:16Obviously, we've eaten some amazing dishes today
0:53:16 > 0:53:18and some of them were, quite frankly, not so amazing.
0:53:20 > 0:53:25It's now time to announce the rankings in reverse order. So...
0:53:25 > 0:53:27In eighth place today...
0:53:30 > 0:53:32..it's...
0:53:35 > 0:53:36..Stephen Terry.
0:53:38 > 0:53:41Stephen, we really were excited by those rings
0:53:41 > 0:53:45and you did do quite a lot of what we asked you to do which was to improve
0:53:45 > 0:53:50- the content of the rings, but they weren't quite as exciting as we wanted.- I know that.
0:53:50 > 0:53:53I saw the food being produced around me today. That's fine, I accept that.
0:53:57 > 0:53:58In seventh place...
0:54:06 > 0:54:08..Chris Fearon.
0:54:08 > 0:54:10How do you feel?
0:54:10 > 0:54:13Um, yeah, I was happy with the dish today.
0:54:13 > 0:54:16It was the best I could do today with what I was up against.
0:54:16 > 0:54:21You did some very delicious little things on that plate.
0:54:21 > 0:54:23But, they weren't drawn together very well
0:54:23 > 0:54:25and the scallops were just overcooked.
0:54:25 > 0:54:28Quite badly overcooked. So, you know...
0:54:32 > 0:54:34In sixth place...
0:54:37 > 0:54:39..it's...
0:54:40 > 0:54:42..Colin.
0:54:44 > 0:54:46- How do you feel? - You try your best with the food,
0:54:46 > 0:54:49you try and make it is tasty, you try and cook it the best you can,
0:54:49 > 0:54:52and you've got to give it your best shot.
0:54:52 > 0:54:55You added more to the dish, but I think we all agreed
0:54:55 > 0:54:57that, sometimes, more doesn't make it better.
0:55:00 > 0:55:03So in fifth place...
0:55:08 > 0:55:10..it's...
0:55:13 > 0:55:15..Daniel.
0:55:17 > 0:55:22Well done, lovely combinations of flavours and textures, but probably,
0:55:22 > 0:55:27in the end, was more conservative than I think we were looking for. Do you think that's a fair comment?
0:55:27 > 0:55:30Yeah, I do, I thought some dishes today were brilliant.
0:55:30 > 0:55:32I respect that.
0:55:33 > 0:55:35So, in fourth place...
0:55:43 > 0:55:44..it's...
0:55:47 > 0:55:50Nathan. That means Phil,
0:55:50 > 0:55:54Simon, Alan, congratulations.
0:55:54 > 0:55:58One of your dishes will be cooked at the Olympic feast. Well done.
0:55:58 > 0:56:02Phil, the mackerel was absolutely stunning.
0:56:02 > 0:56:06Every part of that dish was precisely and perfectly cooked.
0:56:06 > 0:56:10It was a magical process. A delight from beginning to end.
0:56:10 > 0:56:13How do you feel? After yesterday how do feel?
0:56:13 > 0:56:18Yeah, I feel obviously, at this stage in the day, I feel much better about it.
0:56:18 > 0:56:21I was definitely getting a sense of anger from yesterday!
0:56:21 > 0:56:25You're just very lucky that my wife wasn't here!
0:56:26 > 0:56:30- Simon, how are you feeling? - I'm feeling really great.
0:56:30 > 0:56:32To get in the top three
0:56:32 > 0:56:36for first two courses is exactly where I'd like to be.
0:56:36 > 0:56:40Your lobster was beautifully cooked. All the ingredients worked extremely well together.
0:56:40 > 0:56:44- It really was a dish that tripped the light fantastic.- Thank you.
0:56:44 > 0:56:46Alan, two out of two?
0:56:46 > 0:56:50I'm surprised and relieved. I thought today there was some amazing cooking.
0:56:50 > 0:56:51Lovely dish, beautiful colours.
0:56:51 > 0:56:55I think you've taken the spirit of the competition to heart.
0:56:55 > 0:56:57Big flavours, incredible execution, as well.
0:56:57 > 0:56:59Thank you.
0:57:00 > 0:57:03Nathan, you must be very disappointed by that.
0:57:03 > 0:57:08Yours was a supremely-polished dish, but, in the end,
0:57:08 > 0:57:11compared to the top three, it was too conservative,
0:57:11 > 0:57:13does that seem fair to you?
0:57:13 > 0:57:15Um, I don't agree, but there you go.
0:57:15 > 0:57:18- Right.- I think it's a great dish. You've got to believe in your dish.
0:57:18 > 0:57:22Absolutely, you've got to believe in your dish, I agree with that. Well, two down, two to go.
0:57:22 > 0:57:25There are two opportunities left to get in the running.
0:57:25 > 0:57:28Tomorrow is another day. We look forward to seeing you all then,
0:57:28 > 0:57:31to find out who's cooking, or maybe who's not cooking.
0:57:31 > 0:57:34- Good evening. - ALL: Thank you.
0:57:39 > 0:57:42It was my aim to get in the top three of every dish.
0:57:42 > 0:57:44I knew that was going to be difficult
0:57:44 > 0:57:47and quite a tough cookie, but we're halfway there.
0:57:47 > 0:57:51It's really gutting, because I do think my dish was one of the strongest in the room
0:57:51 > 0:57:54and definitely deserved a top-three place.
0:57:54 > 0:57:55I'm really pleased for myself.
0:57:55 > 0:57:59It gives me confidence going into the latter half of the week
0:57:59 > 0:58:01and it shows that fortune favours the brave.
0:58:01 > 0:58:03Really looking forward to tomorrow.
0:58:03 > 0:58:06Fantastic to have the big nod of approval from the judges
0:58:06 > 0:58:08that the kind of food I'm cooking is right
0:58:08 > 0:58:10and I've just got come in and do more of the same.
0:58:10 > 0:58:12Tomorrow, it's the main course.
0:58:12 > 0:58:14- Agh!- BLEEP!
0:58:14 > 0:58:16The battle continues in the kitchen.
0:58:16 > 0:58:19- I could die on my sword here today. PHIL:- I look forward to it!
0:58:19 > 0:58:22- Oh!- BLEEP!
0:58:22 > 0:58:24And it all kicks off in the judging chamber.
0:58:24 > 0:58:27Matthew, you have been banging on for hours.
0:58:27 > 0:58:29You've just eaten too many meals in your life
0:58:29 > 0:58:33and you cannot see a good flavour when it comes your way.
0:58:50 > 0:58:53Subtitles by Red Bee Media Ltd