0:00:02 > 0:00:05It's Day Three of the Great British Menu finals
0:00:05 > 0:00:08and the pressure increases for our eight ambitious finalists.
0:00:08 > 0:00:10BLEEP
0:00:10 > 0:00:11BLEEP
0:00:11 > 0:00:13Their challenge?
0:00:13 > 0:00:16To cook groundbreaking food for a once-in-a-lifetime Olympic feast
0:00:16 > 0:00:20in honour of the world-class athletes who've inspired the menus.
0:00:20 > 0:00:22If you don't put the hours in,
0:00:22 > 0:00:26when it comes to the racing you'll get absolutely stuffed outside.
0:00:26 > 0:00:29BLEEP
0:00:29 > 0:00:32Yesterday, the chefs came to blows in the fight for the fish course.
0:00:32 > 0:00:34How's it going, man? Are you good?
0:00:34 > 0:00:37How's it going, man? With five minutes to go.
0:00:37 > 0:00:39Oh! Oh!
0:00:39 > 0:00:41Legendary Phil, experimental Simon
0:00:41 > 0:00:44and meticulous Alan triumphed with their dishes.
0:00:44 > 0:00:48This is gastronomy, this is really what food is all about.
0:00:48 > 0:00:49Absolutely beautiful.
0:00:49 > 0:00:51It's just a masterpiece.
0:00:51 > 0:00:53It's got to be a 10.
0:00:53 > 0:00:57Tonight, it's the main course and everyone is on a knife edge.
0:00:57 > 0:00:59I could die on my sword here today, I think.
0:00:59 > 0:01:01I'll look forward to it.
0:01:01 > 0:01:04A bit salty, so it's frustrating.
0:01:04 > 0:01:07And the tension is spilling over into the judging chamber.
0:01:07 > 0:01:09This is boring, old...
0:01:09 > 0:01:12Matthew, you've been banging on for hours.
0:01:12 > 0:01:14You've just eaten too many meals in your life
0:01:14 > 0:01:18and you cannot see a good flavour when it comes your way.
0:01:41 > 0:01:43Tonight, it's the main course.
0:01:43 > 0:01:45First to arrive are London's Phil Howard,
0:01:45 > 0:01:49Colin McGurran from the north-east and Scotland's Alan Murchison.
0:01:49 > 0:01:51Back into our little box.
0:01:51 > 0:01:54- How are you feeling after yesterday? - Good.
0:01:54 > 0:01:57Well, you two should! You got two in the box already.
0:01:57 > 0:02:02They're followed by Stephen Terry for Wales and Simon Rogan from the North West.
0:02:02 > 0:02:03Ready for action?
0:02:03 > 0:02:04Always ready for action.
0:02:04 > 0:02:07- You're hoping to get three out of three?- I'm always hopeful.
0:02:07 > 0:02:11- Three out of three looks a bit unacceptable.- It wouldn't be gentlemanly behaviour, would it?
0:02:11 > 0:02:14Finally, it's Nathan Outlaw from the South West,
0:02:14 > 0:02:18Daniel Clifford from the Central region and Northern Ireland's Chris Fearon.
0:02:18 > 0:02:19THEY GREET EACH OTHER
0:02:19 > 0:02:24As each day passes, the pressure intensifies.
0:02:24 > 0:02:27I'll be gutted if I'm not allowed to cook, because I've made the tweaks.
0:02:27 > 0:02:32I'm worried they might have a go at me again. I had a few problems with my dish first time around.
0:02:32 > 0:02:34We've got two days left to go
0:02:34 > 0:02:37and the boys who aren't in the top three, the nerves are starting
0:02:37 > 0:02:41- to kick in, you're thinking, "Have I lost my opportunity?" - The pressure.- Yeah.
0:02:45 > 0:02:49The chefs' fates are in the hands of our panel of judges -
0:02:49 > 0:02:52Prue Leith, Matthew Fort and Oliver Peyton.
0:02:52 > 0:02:55They'll decide which three dishes are ground-breaking enough
0:02:55 > 0:02:57to be considered for the Olympic feast.
0:02:57 > 0:03:01Right, today is the main course and we want things to go up,
0:03:01 > 0:03:03keep going up.
0:03:03 > 0:03:05Honestly, we've got some crackers already,
0:03:05 > 0:03:09and today should cement the beauty that this feast is going to be.
0:03:09 > 0:03:12If we talk about this feast like a relay race,
0:03:12 > 0:03:16every single course has got to perform absolutely to the maximum.
0:03:16 > 0:03:18This is no different from the others.
0:03:18 > 0:03:23Helping them decide is the only chef to have won the main course twice.
0:03:23 > 0:03:27He's also just bagged his second Michelin star.
0:03:27 > 0:03:29It's Tom Kerridge.
0:03:32 > 0:03:35- Morning, Mr Kerridge. - Good morning, hello.
0:03:35 > 0:03:36It feels a lot safer this side of the desk,
0:03:36 > 0:03:39- I've got to be honest with you! - With this competition,
0:03:39 > 0:03:44we have seen things together that you would never think of,
0:03:44 > 0:03:47but work beautifully and you know that only comes from trial and error.
0:03:47 > 0:03:50Absolutely. The pork dish I won with last year,
0:03:50 > 0:03:53it took six months to get the pork belly right.
0:03:53 > 0:03:56If those guys in that kitchen have been doing the same thing,
0:03:56 > 0:03:59there is going to be some really good dishes today.
0:03:59 > 0:04:02The judges' first task of the day
0:04:02 > 0:04:04is to decide which dishes are fit to compete.
0:04:06 > 0:04:09Going into the judging chamber to find out who's cooking
0:04:09 > 0:04:12is always going to be a nerve-racking experience.
0:04:12 > 0:04:15I think there are some twitchy chefs today in the room.
0:04:15 > 0:04:19I think a couple of them might not have listened to the judges and not changed their dishes.
0:04:21 > 0:04:22There's a lot going on in Colin's dish
0:04:22 > 0:04:25and I think it didn't all come together
0:04:25 > 0:04:30as a single statement, which is what I'm looking for.
0:04:30 > 0:04:34It looks as if it could be more of a starter than a main course.
0:04:34 > 0:04:36It's round three today.
0:04:36 > 0:04:40Quite excited. If I get the opportunity to cook, that is.
0:04:40 > 0:04:44I think I really need the opportunity after yesterday's performance.
0:04:44 > 0:04:47'This was a disappointment. This is Alan Murchison.'
0:04:47 > 0:04:49We asked him to change it.
0:04:49 > 0:04:52It was a kind of veal barbecue.
0:04:52 > 0:04:55Three little things lined up on a plate with a splash of sauce.
0:04:55 > 0:04:58Not really what we're looking for.
0:04:58 > 0:05:00It's not really what I'd expect from Alan Murchison, either.
0:05:00 > 0:05:03He's always somebody who's driving hard and pushing forward.
0:05:03 > 0:05:07I think, given the first two dishes I've delivered,
0:05:07 > 0:05:10I should be allowed a chance to prove I've listened to the judges.
0:05:10 > 0:05:13We ought to talk about Stephen Terry.
0:05:13 > 0:05:15I felt really sorry for Stephen,
0:05:15 > 0:05:19because he's not been doing brilliantly first and second course.
0:05:19 > 0:05:22I think it may be lack, in terms of in comparison to some
0:05:22 > 0:05:26of the other the dishes, in levels of pure gastronomic brilliance.
0:05:26 > 0:05:31If I was told not to cook, I would have to question why I'm here.
0:05:32 > 0:05:37This is Nathan Outlaw's barbecue and it was surf-and-turf monkfish
0:05:37 > 0:05:38and duck.
0:05:38 > 0:05:41- Tom, you judged this.- I did. - How did you like it?
0:05:41 > 0:05:45I just thought it was two main courses put together on one plate.
0:05:45 > 0:05:48I didn't quite get it, so maybe he's tweaked it.
0:05:50 > 0:05:53I'm not nervous about it. I'm very confident it's a different dish.
0:05:53 > 0:05:56There's no reason why they wouldn't let me cook,
0:05:56 > 0:05:58because nobody else is doing that combination.
0:05:58 > 0:06:01- Simon Rogan. That was just lovely. - I had misgivings about this.
0:06:01 > 0:06:04I thought this was essentially, by his standards,
0:06:04 > 0:06:06a very conventional dish.
0:06:06 > 0:06:08Really excited about the main course,
0:06:08 > 0:06:10if I'm allowed to cook it.
0:06:10 > 0:06:13So the aim is to get on that top three again today.
0:06:13 > 0:06:15- Daniel Clifford.- I think this has definitely got potential.
0:06:15 > 0:06:17It's a contender.
0:06:17 > 0:06:19I'm very confident in this one,
0:06:19 > 0:06:21so I can't wait to get into the kitchen and start cooking.
0:06:21 > 0:06:24Another classic, wonderful chef, Phil Howard.
0:06:24 > 0:06:27I think that particular dish has all the qualities we would expect
0:06:27 > 0:06:30and was shown off to glittering perfection.
0:06:30 > 0:06:34I would be shocked if I was not cooking today, I have to say.
0:06:36 > 0:06:40Chris Fearon's lamb dish, it was like a little canape party.
0:06:40 > 0:06:44Everything was delicious, but it's a big plate with lots of bits on it.
0:06:44 > 0:06:47It didn't have a centre to it. It didn't really have a soul to it.
0:06:47 > 0:06:51I have to keep optimistic and I have to stay positive.
0:06:51 > 0:06:55But I might not get the opportunity to cook, you just don't know, fingers crossed.
0:06:55 > 0:06:57Hope for the best.
0:06:57 > 0:06:58There are two, possibly three,
0:06:58 > 0:07:01certainly two, which I think there are strong question marks over.
0:07:01 > 0:07:04If they've been changed, so much the better,
0:07:04 > 0:07:06but if they haven't been...as far as I'm concerned.
0:07:06 > 0:07:07Let's get the chefs in.
0:07:27 > 0:07:30- Good morning, chefs. CHEFS:- Good morning.
0:07:30 > 0:07:34So, you're ready for another tough day? ALL AGREE
0:07:34 > 0:07:39Today, we have Tom Kerridge, as you see, and, as you know,
0:07:39 > 0:07:41he has won this competition twice.
0:07:41 > 0:07:44- Good morning, chefs. Wow, what a line-up! - ALL:- Good morning, Tom.
0:07:44 > 0:07:49I'm sure you are anxious to know who will be cooking today.
0:07:49 > 0:07:52I have to tell you that two of you are at risk.
0:07:57 > 0:07:59They are Alan...
0:08:02 > 0:08:04..and Chris.
0:08:05 > 0:08:07Chris, lamb dish...
0:08:07 > 0:08:11- EXHALES LOUDLY - It was probably a little bit conventional
0:08:11 > 0:08:13and you know how stern this competition is.
0:08:13 > 0:08:16I do now I've seen everything else these guys are doing.
0:08:16 > 0:08:18I feel a bit out of my depth.
0:08:19 > 0:08:22So, Chris, are you changing your dish?
0:08:22 > 0:08:24I'm tweaking it. Obviously, I couldn't change the whole dish
0:08:24 > 0:08:29because I changed the fish dish. No, effectively it's the same dish.
0:08:29 > 0:08:30- Same dish.- Yeah.
0:08:32 > 0:08:37Alan, the veal dish for us, it just didn't have the oomph.
0:08:37 > 0:08:39I think it was ingredients on a plate,
0:08:39 > 0:08:43rather than lots of great relationships in terms of flavours.
0:08:43 > 0:08:44Have you changed it, Alan?
0:08:44 > 0:08:48I have changed the dish completely. I've gone with a lamb dish.
0:08:51 > 0:08:54I reckon we need to give Alan another crack, because he has completely
0:08:54 > 0:08:55changed the dish.
0:08:57 > 0:09:00But sadly, Chris, you've got a day off.
0:09:03 > 0:09:05So, chefs, seven of you will be cooking today.
0:09:05 > 0:09:09Tom, have you got any advice for them?
0:09:09 > 0:09:11Make sure you nail it. This is the main one,
0:09:11 > 0:09:14it's the main course and I'm sure you all want to win it.
0:09:14 > 0:09:18I wish you the best of luck and I'm thoroughly looking forward to tasting them all.
0:09:19 > 0:09:22Thank you, guys, good luck today, we'll see you later.
0:09:22 > 0:09:23- ALL:- Thank you
0:09:28 > 0:09:32'I'm absolutely gutted to be knocked out. I have to take it on the chin.
0:09:32 > 0:09:35'I'm not doing particularly well so far this week,'
0:09:35 > 0:09:38so, yeah, it's hard to take.
0:09:43 > 0:09:48So seven chefs are left, fighting for a top-three place.
0:09:48 > 0:09:52First up is experienced competitor Alan Murchison from Scotland,
0:09:52 > 0:09:55heavyweight Phil Howard from London
0:09:55 > 0:09:58and maverick Colin McGurran from the North East.
0:09:58 > 0:10:00Harsh start to the morning again.
0:10:00 > 0:10:03You're so in the zone to cook, it's gutting not to be able to do it.
0:10:03 > 0:10:05Especially for Chris.
0:10:05 > 0:10:06He's come in here
0:10:06 > 0:10:09and I think he's feeling overwhelmed by the competition this year.
0:10:09 > 0:10:12- It's hard for him. - BLEEP- hard. You feel for him
0:10:14 > 0:10:17Two-Michelin-starred Phil is cooking first.
0:10:17 > 0:10:19He didn't get to cook his starter,
0:10:19 > 0:10:22but delivered a stunning fish course,
0:10:22 > 0:10:24which gave him a top-three finish.
0:10:24 > 0:10:28Today, he's cooking roast lamb, pie and mash, served with carrots
0:10:28 > 0:10:31and spherical mint jellies and he's feeling very confident.
0:10:31 > 0:10:33I think if my dish yesterday
0:10:33 > 0:10:35was worthy of top three,
0:10:35 > 0:10:37my dish today should be worthy of top three, too.
0:10:37 > 0:10:41It is a beautiful, polished piece of cooking. Everything is considered.
0:10:41 > 0:10:43Everything was technically spot on.
0:10:43 > 0:10:48There's a sense of development of the dish where you go, "This is it, this is as good as it gets."
0:10:48 > 0:10:50I think that, in a way, is innovation itself.
0:10:53 > 0:10:58I've gone lamb spring-style with little spring carrots
0:10:58 > 0:11:01and really verdant, fully flavoured parsley creamed potato.
0:11:01 > 0:11:04The only technical bit is I'm doing a little gel, a sphere,
0:11:04 > 0:11:08a modern take on mint sauce, really.
0:11:08 > 0:11:12No significant changes, but I'm going with a new cut of lamb.
0:11:12 > 0:11:16What Phil's done is he's taken a dish based on classical values -
0:11:16 > 0:11:19lamb and mint - but he's actually put a spin on it.
0:11:19 > 0:11:25He's absolutely pushing boundaries, but with classic favours and great technique.
0:11:25 > 0:11:29As well as changing the cut of lamb, Phil is also adding a herb crust,
0:11:29 > 0:11:32which happens to be very similar to Alan's dish.
0:11:32 > 0:11:37- Have you got the crust, as well? - Yes, he has.- I'm up first, they'll be hungry.
0:11:37 > 0:11:41- They're almost identical.- Except mine is greener and...- Tastier?
0:11:41 > 0:11:44Probably tastier, yeah. LAUGHTER
0:11:44 > 0:11:45I could die on my sword here.
0:11:45 > 0:11:47I look forward to it(!)
0:11:48 > 0:11:51Very interesting. It's not often you see two chefs of their calibre
0:11:51 > 0:11:53competing against each other,
0:11:53 > 0:11:55cooking very similar dishes.
0:11:55 > 0:11:58I think there's a little bit of added pressure, really.
0:11:58 > 0:12:01Did the judges like your herb crust first time around?
0:12:01 > 0:12:05They didn't get herb crust first time around. The herb crust is a tweak.
0:12:05 > 0:12:07What were the comments like on your dish?
0:12:07 > 0:12:11I had issues with the jelly, but that's resolved.
0:12:11 > 0:12:15Phil carefully places his spring carrots,
0:12:15 > 0:12:17followed by a dollop of spinach-and-parsley mash.
0:12:17 > 0:12:20He tops with a sphere of mint jelly,
0:12:20 > 0:12:22Then a lamb-and-potato pie.
0:12:22 > 0:12:26He'll complete the dish with the saddle of lamb
0:12:26 > 0:12:28and a spoonful of gravy.
0:12:30 > 0:12:33Lamb to the right, yeah? Lamb to the right, please. Go, go,
0:12:33 > 0:12:35go, go, go. Go. Thank you.
0:12:36 > 0:12:38- Oh- BLEEP.
0:12:41 > 0:12:43Look at that. Look at that.
0:12:43 > 0:12:46Perfectly cooked, isn't it?
0:12:46 > 0:12:48- Happy?- Yeah.
0:12:58 > 0:13:03This is an immaculate-looking plate with two very odd blobs on it.
0:13:03 > 0:13:06That's the spherification. That's the innovation.
0:13:06 > 0:13:09- Doesn't it smell good?- Mmm. - And it's so pretty.
0:13:09 > 0:13:12- I think the lamb is stunning. - Me too.
0:13:14 > 0:13:17SIMON: Ah, that lamb!
0:13:18 > 0:13:21- Oh, yeah.- Ha! - Tasty, isn't it?
0:13:21 > 0:13:24- Mm.- Sets the standard.
0:13:24 > 0:13:27I think there are two things that I don't like.
0:13:27 > 0:13:29The little wobbly globs of stuff
0:13:29 > 0:13:33that appear to have been washed in from outer space,
0:13:33 > 0:13:37the spherification, and also this green, sludgy stuff.
0:13:37 > 0:13:39I may possibly choke on my food,
0:13:39 > 0:13:42but I do think, in this instance, the spherification really works.
0:13:42 > 0:13:44He's got his classical flavours,
0:13:44 > 0:13:47but there are ground-breaking touches with the jelly and stuff.
0:13:47 > 0:13:49If it was mine, I'd take the bubbles off.
0:13:49 > 0:13:52Then what are you left with?
0:13:52 > 0:13:56This is a really good dish, but I don't think it's an amazing dish.
0:13:56 > 0:13:59The weakest link on the dish is probably the spinach-and-potato mash,
0:13:59 > 0:14:04but, overall, it's a beautiful, beautiful dish.
0:14:04 > 0:14:08Whether it's ground-breaking, or innovative, I'm not sure.
0:14:08 > 0:14:10This has been very badly trimmed, this lamb.
0:14:10 > 0:14:12There's a piece of inedible gristle.
0:14:12 > 0:14:17- I'm absolutely gobsmacked by that. - You can't cut your fat off yourself?
0:14:17 > 0:14:21It's not fat, it's gristle! Had it been fat, I'd have gobbled it up.
0:14:21 > 0:14:25As it's gristle, I'm afraid I'd have to spit it out.
0:14:25 > 0:14:27But you could just cut it off.
0:14:27 > 0:14:29I have just cut it off!
0:14:29 > 0:14:31And now I shall wave it around.
0:14:31 > 0:14:33That should not have been on the plate.
0:14:33 > 0:14:35Look, guys, I'm not saying this isn't great cooking.
0:14:35 > 0:14:38This is the best Sunday lunch I've ever had,
0:14:38 > 0:14:40but that's what it is, it's Sunday lunch.
0:14:40 > 0:14:43I think maybe this runs the risk of being too conservative.
0:14:43 > 0:14:44Too conventional.
0:14:44 > 0:14:47It's a shame, because it's a beautiful plate of food.
0:14:47 > 0:14:53To cook a piece of lamb like that, it's almost breathtaking. I thought it was amazing.
0:14:53 > 0:14:58This was a characteristically sophisticated, polished performance from Mr Howard,
0:14:58 > 0:15:00but I think it was short on whizz-bangery,
0:15:00 > 0:15:02so I'm going to give it seven.
0:15:02 > 0:15:05I thought this was a great and cooking, so it's an eight.
0:15:05 > 0:15:09Phil Howard is just one of the best cooks around.
0:15:09 > 0:15:13But I don't think he filled the brief to be exciting.
0:15:13 > 0:15:14It's a seven.
0:15:14 > 0:15:18It didn't quite have the pizzazz, the oomph,
0:15:18 > 0:15:23that I was looking for, so, for me, it's a seven.
0:15:23 > 0:15:25A respectable score.
0:15:25 > 0:15:27How will Alan Murchison measure up?
0:15:28 > 0:15:32Will his brand-new dish of lamb, basil, goat's cheese and tomato
0:15:32 > 0:15:35give him his third consecutive top-three dish?
0:15:35 > 0:15:38The main course, got a bit of a kicking in the regionals,
0:15:38 > 0:15:41so I had to change the dish completely.
0:15:41 > 0:15:46It's going to call on all my experience, so we'll see.
0:15:46 > 0:15:49Alan's got that beady-eyed look of a man in the zone.
0:15:49 > 0:15:52He's one of the most driven characters I know.
0:15:52 > 0:15:55I know he's changed his dish, but you can rest assured
0:15:55 > 0:15:57he would have been trying his best to nail this one.
0:15:57 > 0:16:00There's a serious point of jeopardy here for him.
0:16:00 > 0:16:04I think he may not make it because, what's marked his cooking so far
0:16:04 > 0:16:06is that he's practised and practised
0:16:06 > 0:16:08and honed every detail to perfection.
0:16:08 > 0:16:10This time, he hasn't had the opportunity to do that.
0:16:10 > 0:16:12It'll be interesting to see what he comes up with.
0:16:12 > 0:16:15I would be astonished if we don't get a fantastically good dish.
0:16:15 > 0:16:20Alan is going head to head with Phil by also cooking lamb,
0:16:20 > 0:16:22but he's keen to point out that he is treating it
0:16:22 > 0:16:24in a much more modern way.
0:16:24 > 0:16:29What I'm doing is a take on basil, tomato, olive with lamb.
0:16:29 > 0:16:32But not in a way you'd conventionally see it.
0:16:32 > 0:16:35I was going to say I find it hard to believe...
0:16:35 > 0:16:38I'm not doing a sauce with it. I'm going to do one gazpacho.
0:16:38 > 0:16:41I'm going to do goat's cheese panna cotta with it
0:16:41 > 0:16:45and I'm drying out olives and making almost like an olive crumb.
0:16:47 > 0:16:50It's extraordinary. Alan and I are doing virtually the same dish.
0:16:50 > 0:16:52On paper, it's the same dish.
0:16:52 > 0:16:55In reality, what comes up is going to be very different.
0:16:55 > 0:16:58Alan's is a much more modern take, more modern techniques going on
0:16:58 > 0:17:01in terms of presentation and the components of his dish.
0:17:01 > 0:17:04So they will be chalk and cheese to eat, I think.
0:17:04 > 0:17:07Chris would have been using lamb, too,
0:17:07 > 0:17:09if he had been allowed to cook today.
0:17:09 > 0:17:12This is something you've practised and are confident with?
0:17:12 > 0:17:15I've had a play about with this dish. Am I confident?
0:17:15 > 0:17:20Listen, mate, we've seen the results so far. Nobody can be confident with anything just now.
0:17:21 > 0:17:23Panna cottas, jellies,
0:17:23 > 0:17:26you're going to be top three or towards the bottom.
0:17:26 > 0:17:28Just trying to take it up a notch.
0:17:28 > 0:17:32- All the flavours are there.- I'm glad I'm not doing lamb today. Sorry.
0:17:32 > 0:17:34Today I've taken a risk.
0:17:34 > 0:17:39I've done something really different. It might work for me, it might not.
0:17:39 > 0:17:42Now, for the herb crust.
0:17:42 > 0:17:45- Almost identical to yours, Phil. - Mine was roast lamb with veg.
0:17:45 > 0:17:48I'm not sure that's what yours is.
0:17:49 > 0:17:52A quenelle of basil mash joins the tomato jelly,
0:17:52 > 0:17:55then a garlic crisp to top the goat's cheese panna cotta
0:17:55 > 0:17:58and a sprinkling of dried black olives.
0:17:58 > 0:18:03Finally, the lamb with its herb crust and a drizzle of basil oil.
0:18:03 > 0:18:06Oh, dearie me.
0:18:06 > 0:18:08It's going to go one way or the other that one, isn't it?
0:18:08 > 0:18:11Let's go. Please. Thank you very much.
0:18:11 > 0:18:14PHIL: Get that. Could not be more different.
0:18:18 > 0:18:20- The lamb looks nice. - ALL AGREE
0:18:20 > 0:18:23I've just sent a dish to the judges that
0:18:23 > 0:18:26I don't really know what the reaction is going to be.
0:18:26 > 0:18:27Hey ho, we'll see what happens.
0:18:33 > 0:18:35I look at this dish
0:18:35 > 0:18:38and I feel a terrible sense of oppression falling over me.
0:18:38 > 0:18:39LAUGHTER
0:18:39 > 0:18:44Someone's emptied their pipe tobacco all over my plate.
0:18:44 > 0:18:47- What's the matter with you? - And the basil...
0:18:47 > 0:18:50Listen, this is boring old lamb
0:18:50 > 0:18:53in the Provencal style dressed up
0:18:53 > 0:18:54in emperor's new clothes.
0:18:54 > 0:18:59We've got a classic combination of flavours that work very well
0:18:59 > 0:19:00and then Alan has just tried
0:19:00 > 0:19:04to twist the way that you receive them in your mouth.
0:19:04 > 0:19:05There are some very nice things,
0:19:05 > 0:19:08particularly the goat's cheese and the lamb.
0:19:08 > 0:19:11- And what's the grit?- Black olive.
0:19:11 > 0:19:17- Oh, is it? It's gritty, it's unpleasant.- PRUE: Oh!
0:19:17 > 0:19:21There aren't many vegetables on the plate and there's no sauce.
0:19:21 > 0:19:25- There's a couple of bubbles. That's your veg. - It is tough to cut, though.
0:19:26 > 0:19:30I can't taste lamb, I can just taste the crust.
0:19:30 > 0:19:33I think the garlic crisp is so strong, you can't taste the mash,
0:19:33 > 0:19:35you can't taste the lamb.
0:19:35 > 0:19:38I think he's pushed the boundaries way too far here.
0:19:39 > 0:19:43There is this green potato, which... Plasticine,
0:19:43 > 0:19:46I knew I'd seen it somewhere before. I used to play with that.
0:19:46 > 0:19:51I agree with you about the potato. That is not a success.
0:19:51 > 0:19:55I think this dish lacks gravy and I'm not too blown away with
0:19:55 > 0:19:58- the black olive powder thing. - And as for this thatch on top,
0:19:58 > 0:20:02- this dry...- Matthew, you have been banging on for hours.
0:20:02 > 0:20:04You've just eaten too many meals in your life
0:20:04 > 0:20:08and you cannot see a good flavour when it comes your way.
0:20:08 > 0:20:12I think we eliminated the wrong man from this competition first thing this morning.
0:20:12 > 0:20:15- Is your dish better than that? - It's not as pretty looking,
0:20:15 > 0:20:17but my dish would be tastier than that. It makes me upset.
0:20:17 > 0:20:20The lamb is tough.
0:20:20 > 0:20:23The crust, it's soft and oily and far too powerful for the dish
0:20:23 > 0:20:27and it doesn't taste nice. It's a pretty disgusting plate of food for me.
0:20:30 > 0:20:31Alan has achieved the impossible.
0:20:31 > 0:20:34He should've stuck to his first dish. Three.
0:20:34 > 0:20:37Although I liked of the flavour of the lamb and goat's cheese together,
0:20:37 > 0:20:41I think this was a stocking-filler dish for Alan, so it's a five.
0:20:41 > 0:20:43Somehow, the dish didn't come together
0:20:43 > 0:20:47and I found it, overall, disappointing.
0:20:47 > 0:20:49It's a six.
0:20:49 > 0:20:51There were some clever ideas going on,
0:20:51 > 0:20:54but it kind of lacked something that pulls it all together.
0:20:54 > 0:20:57For that point, it's a six.
0:20:57 > 0:21:00So Alan's dish fell well short.
0:21:00 > 0:21:03Can Colin raise the bar?
0:21:05 > 0:21:08He's cooking hay smoked pig's head with a molecular mock apple,
0:21:08 > 0:21:11textures of onion and a black-pudding puree.
0:21:11 > 0:21:14Can this dish secure him a second top-three place?
0:21:15 > 0:21:19The name of the game is to get as many dishes as possible in the top three,
0:21:19 > 0:21:21so it's important to get this dish nailed.
0:21:21 > 0:21:24My recollection of this dish was it was like bits and bobs.
0:21:24 > 0:21:26He hadn't solidified his core idea.
0:21:26 > 0:21:29I think we did say that in the feedback,
0:21:29 > 0:21:32so, very likely, he's pulled it together somehow.
0:21:34 > 0:21:37Colin's technical fish course failed to impress the judges yesterday,
0:21:37 > 0:21:40but this hasn't stopped him pulling out more wizardry today.
0:21:40 > 0:21:44- What are you doing?- I'm trying to create an apple. There's an apple mousse.
0:21:44 > 0:21:48Shaped like an apple. And you dip it in liquid nitrogen?
0:21:48 > 0:21:49Dip it in, just to set it.
0:21:49 > 0:21:53You know, this liquid is hot so I don't want it to melt,
0:21:53 > 0:21:55- it needs to be sharp. - What's in there?
0:21:55 > 0:21:58This is apple juice and then I put a bit of xanthan gum
0:21:58 > 0:22:02and agar in there to create this skin around it.
0:22:02 > 0:22:05So when the mousse softens and dissolves,
0:22:05 > 0:22:07you've got to cut it like butter
0:22:07 > 0:22:09and a massive hit of apple.
0:22:09 > 0:22:14He's an impressive cook. He's Mr Stealth. He just delivers.
0:22:14 > 0:22:17He delivers modern, very accomplished, contemporary...
0:22:17 > 0:22:19But it's food. It's food that's designed to eat.
0:22:19 > 0:22:23Colin's skill and innovation have made his competitors sit up
0:22:23 > 0:22:24and take notice.
0:22:24 > 0:22:27What are you looking to achieve with the burnt paper?
0:22:27 > 0:22:29When the paper starts to char, you can see it blackening,
0:22:29 > 0:22:31it gives that smokiness to it.
0:22:31 > 0:22:33It gives that char. You can see that smoke.
0:22:33 > 0:22:35It is going to add to the aroma, the flavour.
0:22:37 > 0:22:40I think it's a great dish. There's suppose a bit of artistry there.
0:22:40 > 0:22:44But it's all about good cooking and that's what I'm trying to achieve today.
0:22:45 > 0:22:49Under the watchful eye of his rivals, Colin starts to plate up.
0:22:49 > 0:22:52The mock apple is placed on his black pudding puree,
0:22:52 > 0:22:55along with red, white and baby onions.
0:22:57 > 0:22:59The smoky pork gel completes the dish,
0:22:59 > 0:23:01topped off with deep-fried skin.
0:23:03 > 0:23:06HE WHISTLES A JAUNTY TUNE
0:23:06 > 0:23:08Check, check, check, check, check.
0:23:11 > 0:23:13Thank you very much.
0:23:14 > 0:23:16- Well done.- Thank you.
0:23:16 > 0:23:21If Tom Kerridge likes pork, he's going to love this pork. I hope.
0:23:21 > 0:23:23It's very tasty, it was well seasoned,
0:23:23 > 0:23:26nice bit of fat to it but the fat was so soft,
0:23:26 > 0:23:29you could squish it between your teeth, it was so delicious.
0:23:35 > 0:23:38It seems like a lot more clarity to the dish already.
0:23:38 > 0:23:40It feels cleaner.
0:23:40 > 0:23:42And the smells coming off the plate are amazing.
0:23:42 > 0:23:44The perfume of pig.
0:23:44 > 0:23:47- It has that sort of slightly artless look to it.- Ah!
0:23:47 > 0:23:50Where everything is carefully consid...
0:23:50 > 0:23:53Will you stop interrupting with your "ah"?
0:23:53 > 0:23:55I'm sorry, but I just lost you,
0:23:55 > 0:23:57because it is the most divine pig's head.
0:23:57 > 0:24:01- Tom, as a pig man, what do you reckon?- It's...
0:24:01 > 0:24:02..it's fantastic.
0:24:02 > 0:24:05The flavours are coming through wonderfully.
0:24:05 > 0:24:06- Pork and apple.- Yeah.
0:24:06 > 0:24:11Sunday lunch. My Sunday lunches never look quite like this.
0:24:11 > 0:24:13There's cold elements and warm elements.
0:24:13 > 0:24:16I think it's a fantastic dish.
0:24:17 > 0:24:19Oh, very tasty.
0:24:19 > 0:24:24Do you think there's enough for a main course enough vegetables as such?
0:24:24 > 0:24:26It's like a starter size, in a way.
0:24:26 > 0:24:28I think it's a sensational main course.
0:24:28 > 0:24:31It's perfect, the right size in a four-course menu,
0:24:31 > 0:24:34we may have a number of rich courses either side of it.
0:24:34 > 0:24:36I think the black pudding, it needs more in the way of oomph,
0:24:36 > 0:24:39a little bit more kick, a little bit more...
0:24:39 > 0:24:41..excitement.
0:24:41 > 0:24:43It wouldn't hurt, a tiny bit more spice.
0:24:43 > 0:24:46Do know what would happen? We'd complain there were too many flavours.
0:24:46 > 0:24:49"They were getting in the way of another, oh what a muddle it was."
0:24:49 > 0:24:51When it's something you associate with a texture,
0:24:51 > 0:24:54which is black pudding, and that peppery, spicy flavour,
0:24:54 > 0:24:59it would have been more beneficial to have served a piece of black pudding
0:24:59 > 0:25:02on top of the puree to demonstrate that skill.
0:25:02 > 0:25:06To not to put it on, I think is a bit of mistake. ALL AGREE
0:25:06 > 0:25:11It's a series of very carefully modulated, delicate flavours
0:25:11 > 0:25:13that actually leaves your mouth very fresh.
0:25:13 > 0:25:15Ready for pudding I would say after this.
0:25:15 > 0:25:20It's fantastic. I just don't think it's a main course.
0:25:20 > 0:25:22I think he's produced another elegant dish.
0:25:22 > 0:25:25- But, as a main course, it just comes short of the mark.- Yep.
0:25:25 > 0:25:28- It's a tasting menu dish? - ALL AGREE
0:25:29 > 0:25:34Colin's dish, for me. was an exquisite dish, if it was a starter.
0:25:34 > 0:25:37For that point of view, it's an eight.
0:25:37 > 0:25:41I love this course. I thought it was the right size.
0:25:41 > 0:25:45It was pretty, it was original, it was near-perfect.
0:25:45 > 0:25:46It's a nine.
0:25:46 > 0:25:49I don't think Colin has completed the journey on it.
0:25:49 > 0:25:50The issue about it being a main course,
0:25:50 > 0:25:53and I wasn't happy with the seasoning. It's an eight.
0:25:53 > 0:25:57This was plate full of pure, porky pleasure.
0:25:57 > 0:25:59Nine.
0:25:59 > 0:26:00Good.
0:26:01 > 0:26:04So Colin will take some beating.
0:26:04 > 0:26:05Nice to get that out of the way?
0:26:05 > 0:26:06It is.
0:26:06 > 0:26:10I think taking risks was the only opportunity open to me today.
0:26:10 > 0:26:13We'll see. I think it might be a bridge too far.
0:26:13 > 0:26:15I'm looking forward to the results.
0:26:15 > 0:26:17I think this one is going to be a good day.
0:26:17 > 0:26:21Yeah, I'm not sharing your enthusiasm today!
0:26:25 > 0:26:29The next chefs stepping up to the plate are newcomer Simon Rogan,
0:26:29 > 0:26:33competing for the North West region, and Stephen Terry for Wales,
0:26:33 > 0:26:37who's gone the distance to the banquet before.
0:26:37 > 0:26:38BOTH: Best of luck.
0:26:38 > 0:26:40- Be lucky, as they say.- And you.
0:26:43 > 0:26:46Simon has finished in the top three with both his starter
0:26:46 > 0:26:50and fish courses, so he's going for the triple today
0:26:50 > 0:26:55with his suckling pig cooked with mead, artichoke and nasturtium.
0:26:55 > 0:26:56It sounds traditional,
0:26:56 > 0:27:00but he's adjusted the dish since the heats
0:27:00 > 0:27:03to make sure it meets the brief's demand for innovation.
0:27:03 > 0:27:05I think it's ground-breaking enough now.
0:27:05 > 0:27:08And yes, I do feel it's good enough to stand up against the rest.
0:27:08 > 0:27:11The quality of the pork was really good,
0:27:11 > 0:27:15but I think in order to get into the top three today,
0:27:15 > 0:27:18he'll have to have tweaked it in some manner.
0:27:18 > 0:27:20I think that's probably right
0:27:20 > 0:27:23because Simon's cooking is so restrained.
0:27:23 > 0:27:27I think he's a chef who is in such harmony with this ingredients,
0:27:27 > 0:27:31that it's almost disguises its originality
0:27:31 > 0:27:33and cutting-edge quality of it.
0:27:33 > 0:27:35I know Simon's food and his capabilities,
0:27:35 > 0:27:37I'm sure we'll be all blown away.
0:27:39 > 0:27:42Have you made any changes to your original dish, Simon?
0:27:42 > 0:27:46Yeah, I had one negative comment in the regionals that it possibly
0:27:46 > 0:27:47wasn't ground-breaking enough.
0:27:47 > 0:27:49I had lots of vegetables on.
0:27:49 > 0:27:52I've changed it now to ask to little artichoke dumplings.
0:27:52 > 0:27:54So it's quite unique, quite new to the scene.
0:27:54 > 0:27:57Hopefully, that will fit the brief.
0:27:57 > 0:28:00What do you think the odds are of getting a hat-trick?
0:28:00 > 0:28:01Top-three finish?
0:28:01 > 0:28:04I certainly hope so. It was a really tough day yesterday.
0:28:04 > 0:28:07It was really hard to call and I came out on top,
0:28:07 > 0:28:09so that was really pleasing.
0:28:09 > 0:28:12Simon won his Michelin star with gastro-tech cooking
0:28:12 > 0:28:14designed to maximise flavour.
0:28:14 > 0:28:17So far, it's served him very well here, too,
0:28:17 > 0:28:19and intrigued his competitors.
0:28:21 > 0:28:24- How are you, Simon, all right?- Not too bad.
0:28:24 > 0:28:28What techniques are you doing that people might not usually see?
0:28:28 > 0:28:32- I'm making some artichoke dumplings with kuzu.- What's kuzu?
0:28:32 > 0:28:35Kuzu is a Japanese starch.
0:28:35 > 0:28:39You've got basically a gnocchi without any flour,
0:28:39 > 0:28:42so hopefully a light, melt-in-your-mouth artichoke flavour.
0:28:42 > 0:28:44I'm trying to modern it up a little bit,
0:28:44 > 0:28:47modern up the presentation to make them see
0:28:47 > 0:28:50that it was a good dish in the first place.
0:28:50 > 0:28:54Simon's food's wowed me throughout this competition so far.
0:28:54 > 0:28:56I think his imagination is amazing.
0:28:56 > 0:28:59Choosing artichokes with pork, yeah, it works.
0:28:59 > 0:29:03Bringing in this dumpling, which is clever, it's definitely ground-breaking.
0:29:03 > 0:29:06I've never seen that before. It is certainly a style of food
0:29:06 > 0:29:08unlike any other in the UK.
0:29:08 > 0:29:14Simon's cured his suckling pig in sea salt, thyme and garlic.
0:29:14 > 0:29:16What have you got there, Simon?
0:29:16 > 0:29:18That's the pork shoulders,
0:29:18 > 0:29:22so just crisping the skin up nice and slowly.
0:29:22 > 0:29:24Hopefully, it's going to be nice and crispy on top
0:29:24 > 0:29:26and nice and soft underneath.
0:29:26 > 0:29:28It's a beautiful little shoulder. They were quite young?
0:29:28 > 0:29:30They were.
0:29:30 > 0:29:32Simon's dish sounds fantastic.
0:29:32 > 0:29:35He's got amazing pork. You can see the caramelisation on the pig,
0:29:35 > 0:29:37the size of it, it's going to be beautiful.
0:29:37 > 0:29:39You just know that is going to taste amazing.
0:29:41 > 0:29:44He's also cooking the loin. It's a complicated dish.
0:29:45 > 0:29:47You all right, Simon?
0:29:47 > 0:29:49- Just a lot to bring together. - I know that feeling.
0:29:49 > 0:29:54- Those are the bad-boy dumplings. They look fantastic. - They do, don't they?
0:29:54 > 0:29:58Simon cooks nameko mushrooms in a butter emulsion,
0:29:58 > 0:30:01trims and plates up his pork shoulders and loins.
0:30:01 > 0:30:05Next for the artichoke and kuzu dumplings.
0:30:05 > 0:30:10The dish is finished with baby leeks, nasturtiums and mead pork sauce.
0:30:13 > 0:30:17OK. The pork loin going that way, at 11 o'clock, please.
0:30:20 > 0:30:22HE SIGHS
0:30:22 > 0:30:25- All right, mate. - Yum, yum. That's good.
0:30:25 > 0:30:28But Simon isn't happy with the flavour of his pork.
0:30:28 > 0:30:32It was in the salt for exactly the normal amount of time,
0:30:32 > 0:30:34washed off exactly the same as normal.
0:30:34 > 0:30:37Just taken it out of the bag and it's... a bit salty, so...
0:30:37 > 0:30:40It's frustrating.
0:30:40 > 0:30:44If I'd have got it right, I'm sure it would have been a top three.
0:30:44 > 0:30:47The plating was a bit rushed and it was a bit messy for something
0:30:47 > 0:30:51that I've done so many times before so much better.
0:30:51 > 0:30:53That's the way it goes.
0:31:02 > 0:31:05This has got a far more enticing look to it.
0:31:05 > 0:31:10If we had doubts about Colin McGurran's size as a main course,
0:31:10 > 0:31:12this is even smaller.
0:31:12 > 0:31:14Goodness, it smells good.
0:31:14 > 0:31:17Look at the little nasturtium leaves
0:31:17 > 0:31:20and they've got that slightly bitter astringency
0:31:20 > 0:31:22which is delicious with pork.
0:31:22 > 0:31:25The little peppery hit, it's fantastic.
0:31:25 > 0:31:30Crackling on top like a creme brulee. Beautiful.
0:31:30 > 0:31:35The pork is fantastic. The flavour that comes through is stunning.
0:31:35 > 0:31:39An awful lot of the flavour comes through the gravy at the bottom.
0:31:40 > 0:31:44Look at the clarity of the sauce, how shiny it is. It's so clear.
0:31:44 > 0:31:47- Amazing, isn't it? So much flavour.- It is, it is.
0:31:47 > 0:31:51These little blobs are what appear to be babies' food.
0:31:51 > 0:31:53- It's a kind of an artichoke puree. - Yeah.
0:31:53 > 0:31:58These little gels, these little gnocchi things are the most amazing texture.
0:31:58 > 0:32:03I really think the artichoke blobs are a slightly unpleasant texture.
0:32:03 > 0:32:07They are neither that soft jelly which is such a pleasure
0:32:07 > 0:32:11nor a creamy puree. They're just sort of not very nice.
0:32:12 > 0:32:16- He was worried it was salty. - I think that's what he said, yeah.
0:32:16 > 0:32:19I don't think it's that bad.
0:32:19 > 0:32:23This is just quality of the highest level.
0:32:23 > 0:32:26Quite honestly, I think that is probably the best pork I've ever tasted
0:32:26 > 0:32:29and I like that innovation of the artichoke.
0:32:29 > 0:32:33It's quite disconcerting but it still delivers a very nice flavour.
0:32:33 > 0:32:36Both of these two are going to say "No, no, no" to this,
0:32:36 > 0:32:41but I think the pork has been brined and I think it's at its top height of saltiness.
0:32:41 > 0:32:44The artichoke I thought I was not going to like at all
0:32:44 > 0:32:48but you spread it on the pork and it's a great dish.
0:32:48 > 0:32:50This is a great, great dish.
0:32:50 > 0:32:56I think the artichoke gel is like stumbling across something unnatural
0:32:56 > 0:33:00in the middle of a beautifully designed garden.
0:33:00 > 0:33:03I actually think the subtleness of it is great.
0:33:03 > 0:33:04I think they need to be there.
0:33:04 > 0:33:08He's got a spanking quality as the primary component.
0:33:08 > 0:33:11The little gnocchis, I've never seen anything like that before.
0:33:11 > 0:33:15The net result on the plate is not fireworks but it's something that...
0:33:15 > 0:33:17I've never seen anything like that before.
0:33:17 > 0:33:20Listen, it was a fabulous piece of cooking
0:33:20 > 0:33:26but those little globules of jelly on top, not for me, so it's an eight.
0:33:26 > 0:33:30That slow-cooked pork was meltingly delicious.
0:33:30 > 0:33:33A near-perfect dish and I gave it an eight.
0:33:33 > 0:33:39This was a beautiful plate of perfect taste, texture and temperatures,
0:33:39 > 0:33:41and for me, it's a nine.
0:33:41 > 0:33:46Simon Rogan is a genius. This dish was genius, it's a nine.
0:33:48 > 0:33:50So Simon's dish has performed well.
0:33:50 > 0:33:53Will Stephen Terry be able to beat it?
0:33:55 > 0:33:58He's competing with a five-strong rabbit pentathlon
0:33:58 > 0:34:00including bunny burger, faggot and jelly.
0:34:00 > 0:34:03He's determined to win his way into the top three
0:34:03 > 0:34:05for the first time this week.
0:34:05 > 0:34:08I'm very confident. Probably my strongest dish.
0:34:08 > 0:34:12I've refined it slightly and just worked on the flavours
0:34:12 > 0:34:15and very slightly different presentation. It's very good.
0:34:15 > 0:34:17From knowing Stephen and the sort of chef that he is,
0:34:17 > 0:34:20rabbit five-ways sounds incredibly exciting.
0:34:20 > 0:34:22I love the dish as a whole.
0:34:22 > 0:34:26My only consideration was I think I was looking for a little bit more veg to balance it.
0:34:26 > 0:34:29You went from one lump of rabbit to another to another,
0:34:29 > 0:34:33so I hope he's put some veg or salad or something in there.
0:34:33 > 0:34:36He hasn't actually featured in the top three yet.
0:34:36 > 0:34:39In fact, on day one, he wasn't even allowed to cook at all.
0:34:39 > 0:34:42I think he's got to be gunning for it.
0:34:42 > 0:34:46I suppose you'll be hoping to register your first big result today with that dish?
0:34:46 > 0:34:49The judges will like the dish but rabbit's an interesting sort of meat
0:34:49 > 0:34:52to use for a main course. They said it's quite brave.
0:34:52 > 0:34:55- You don't see it very often. - It is very brave, yeah.
0:34:56 > 0:34:59On the first day, you didn't get a chance to cook.
0:34:59 > 0:35:02Yesterday, probably not the result you were looking for.
0:35:02 > 0:35:05This is a lot more accomplished, a much more tasty plate of food.
0:35:05 > 0:35:08- It's hot, it's proper cooking. - Sounds like a lot of work.
0:35:08 > 0:35:11It is quite a bit of work but I have actually practised this dish.
0:35:14 > 0:35:16To give his rabbit dish a sporting chance,
0:35:16 > 0:35:20Stephen's put a lot of imagination into cooking it in many different ways.
0:35:22 > 0:35:25- Can I taste you?- It's the faggots, yeah.- Rabbit faggots.
0:35:29 > 0:35:32That's stunning. I think a certain Mr Kerridge is going to love that.
0:35:32 > 0:35:33I think it's his style of food.
0:35:33 > 0:35:37A tidy plate of food as we say in Wales.
0:35:37 > 0:35:42That's lovely. Rabbit, it's divided the judges before.
0:35:42 > 0:35:43Brave choice.
0:35:44 > 0:35:48Stephen needs a result today. He's not had the best start
0:35:48 > 0:35:51and he's here to prove himself like everybody else
0:35:51 > 0:35:55so he needs a good result today and fingers crossed he can nail it.
0:35:55 > 0:36:00Stephen's certainly being innovative with his rabbit leg jelly.
0:36:00 > 0:36:03He swapped the moulds he used in the heats for bunny-shaped ones.
0:36:04 > 0:36:08- Look at these little babies, huh? - They are coming out all right.
0:36:08 > 0:36:11They're really great. It could have looked gimmicky.
0:36:11 > 0:36:14Most importantly, they look delicious, so what's in there?
0:36:14 > 0:36:17It's just rabbit stock with confit rabbit leg diced up
0:36:17 > 0:36:20with shallots, capers and parsley.
0:36:20 > 0:36:22So that's component one and four to go.
0:36:24 > 0:36:27You look like you've got more going on than what I did
0:36:27 > 0:36:30and I found it a struggle so how are you coping?
0:36:30 > 0:36:33Mate, it's like playing the drums, isn't it? Like flying a helicopter.
0:36:33 > 0:36:37- I don't play the drums very often though. - I don't fly helicopters either.
0:36:37 > 0:36:39With the finish line in sight,
0:36:39 > 0:36:42Stephen completes his rabbit faggots with peas and onions.
0:36:45 > 0:36:49Next is the loin on a bed of spinach topped with ham and deep-fried sage.
0:36:53 > 0:36:57The bunny jellies hop into place followed by the burger and braised shoulder.
0:36:58 > 0:37:02He then drizzles over some extra-virgin olive oil.
0:37:02 > 0:37:05The last touch is some skinny chips and Stephen's done.
0:37:08 > 0:37:13Is that all in then, that one? Just be careful. Thank you.
0:37:13 > 0:37:17- Oh, well.- Good?- BLEEP
0:37:17 > 0:37:21I'm very pleased that Tom Kerridge is the fourth judge for this course.
0:37:21 > 0:37:23I feel his side of cooking -
0:37:23 > 0:37:27gutsy, good flavours, good cooking techniques.
0:37:27 > 0:37:31I think he will really understand the dish and I think he will like it.
0:37:42 > 0:37:44Our old friend, the cloche!
0:37:44 > 0:37:47Do you know, that looks so much more refined than the first time around.
0:37:47 > 0:37:50It's just all neater and cleaner.
0:37:50 > 0:37:52It looks more gastronomic somehow
0:37:52 > 0:37:55although I'm sure it's the same thing.
0:37:55 > 0:37:59I don't know if you notice, I just want to draw your attention to that.
0:37:59 > 0:38:03That is absolutely brilliant because that is a bunny.
0:38:05 > 0:38:09- Wow.- Look at that.- Bon appetit.
0:38:11 > 0:38:14He does make a lot of work for himself, doesn't he?
0:38:14 > 0:38:17- This isn't an easy day at the office, is it?- No.
0:38:17 > 0:38:22The individual elements here are beautifully characterised.
0:38:22 > 0:38:25These tiny little bits of saddle which have been served with spinach
0:38:25 > 0:38:27are very delicate and then you've got the cold bunny.
0:38:27 > 0:38:29Beautiful cold bunny.
0:38:29 > 0:38:31I love the idea of using the whole of the rabbit
0:38:31 > 0:38:34and different parts of it and bringing it all together.
0:38:34 > 0:38:38I'm just not convinced that it all matches as one main course.
0:38:38 > 0:38:42I don't think the individual parts have a great relationship to play together.
0:38:42 > 0:38:46I can't imagine making this dish for a large number of people.
0:38:46 > 0:38:50- It's a lot of work, very scary. - It would be a task and a half.
0:38:50 > 0:38:53You'd need a full brigade, all of us boys to give him a hand with it on the day.
0:38:53 > 0:38:56Most of the five are delicious.
0:38:56 > 0:39:01I've got a problem with the faggot which I find sort of overpowering.
0:39:01 > 0:39:02I love that faggot.
0:39:02 > 0:39:06It's really pepped up, it's really got a lot of oomph to it.
0:39:06 > 0:39:08I also think the faggot is the best out of the five.
0:39:08 > 0:39:10I thought the faggot was fantastic
0:39:10 > 0:39:15which is where all the livers and the heart had gone so that's where the real flavour was at.
0:39:15 > 0:39:18It's beautiful cooking, there's no doubt about that,
0:39:18 > 0:39:21but there's nothing that's standing out, nothing we haven't seen before.
0:39:21 > 0:39:26This is a series of well-tried, beautiful arrangements
0:39:26 > 0:39:30which wouldn't be surprising to find in any issue restaurant
0:39:30 > 0:39:33and it lacks that sense of astonishment and delight.
0:39:33 > 0:39:35Dare I say it, this is very good pub food.
0:39:35 > 0:39:37There are dishes we have seen today
0:39:37 > 0:39:40where there is an absolute marriage made in heaven going on.
0:39:40 > 0:39:42That's what this dish is just lacking.
0:39:42 > 0:39:46It's lacking that, "Will you marry me? Yes, I will."
0:39:46 > 0:39:49Rabbit on a banquet. It's going to be a risky one, isn't it?
0:39:49 > 0:39:53I think there will be a lot of people asking for an alternative.
0:39:55 > 0:39:59Stephen's rabbit for me was five different dishes all on one plate.
0:39:59 > 0:40:03All of which were good cooking but not one complete dish.
0:40:03 > 0:40:05For me, it's a six.
0:40:05 > 0:40:08I love Stephen Terry, I think he's a great chef,
0:40:08 > 0:40:12but I am not sure he quite showed his skill off to full advantage
0:40:12 > 0:40:13on this dish so it's a seven.
0:40:13 > 0:40:19Far too much protein, no veg, hard work to eat, it's a six.
0:40:19 > 0:40:23Five separate dishes, six points.
0:40:23 > 0:40:26Not a huge reaction for a great deal of work.
0:40:26 > 0:40:31- How did that go for you then? - It went all right.
0:40:31 > 0:40:34I feel the dish went as planned,
0:40:34 > 0:40:37a bit of work at the end pushing on but it's always the case.
0:40:37 > 0:40:40The thing with the judges is that, I feared would probably happen,
0:40:40 > 0:40:44is that it's not gastronomic enough for them. And yourself?
0:40:44 > 0:40:47For me, I felt it was the worst piece of cooking this week
0:40:47 > 0:40:49but you can't win them all.
0:40:49 > 0:40:52We'll wait and see, we'll wait and see.
0:40:58 > 0:41:02The last chefs competing today are Nathan Outlaw from the south west
0:41:02 > 0:41:05and Daniel Clifford from the central region.
0:41:05 > 0:41:08Both have two Michelin stars.
0:41:08 > 0:41:10- Good luck, chief.- Good luck.
0:41:10 > 0:41:12Both of us have cooked some good dishes
0:41:12 > 0:41:16but we've not made it into the top three yet. There's a bit of pressure on us, isn't there?
0:41:22 > 0:41:25Nathan's up first with a bold take on surf and turf.
0:41:32 > 0:41:35He's convinced that it not only fits the brief
0:41:35 > 0:41:37but that it's a natural contender for the Olympics.
0:41:37 > 0:41:42- Tom was judging you in the final. - He wasn't quite sure on how it balanced together
0:41:42 > 0:41:44but I sorted it out for the judges and the judges loved it.
0:41:44 > 0:41:48Maybe he's had time to think about it and thinking, actually, Nathan was right.
0:41:48 > 0:41:51Maybe too ground-breaking for him, he had to get his head around it.
0:41:51 > 0:41:53Tom, you've eaten this dish.
0:41:53 > 0:41:57I have and I thought it was two wonderful bits of cooking
0:41:57 > 0:42:00but I didn't quite see how they all married together.
0:42:00 > 0:42:03I loved it and I expected to hate it
0:42:03 > 0:42:07because I'm really prejudiced about surf and turf.
0:42:07 > 0:42:09I like to eat my fish first and then the meat.
0:42:09 > 0:42:13There were very, very good ideas in this dish.
0:42:13 > 0:42:16This is a good opportunity here for Nathan, to look if he's tweaked it in any way.
0:42:16 > 0:42:19The sweet and sour nature of the barbeque sauce,
0:42:19 > 0:42:24the rich, unctuous, beautiful, firm, muscularity of the duck.
0:42:24 > 0:42:26Yummy.
0:42:28 > 0:42:29But getting the balance isn't easy.
0:42:29 > 0:42:33It's a very difficult dish to bring together.
0:42:33 > 0:42:36Somewhat unusual combination of monkfish and duck,
0:42:36 > 0:42:38fish for the main course.
0:42:38 > 0:42:40- Yeah.- Scored well?- Really well, yeah.
0:42:41 > 0:42:43Tom wasn't quite sure about the combination.
0:42:43 > 0:42:47He said you needed something to balance it, to make it marry together.
0:42:47 > 0:42:50When I did it for the actual final day,
0:42:50 > 0:42:52I tweaked it a little bit on the sauce
0:42:52 > 0:42:55and the judges thought the barbeque sauce was the actual best part.
0:42:55 > 0:42:57- You've got barbecue sauce there? - Yeah, yeah.
0:43:00 > 0:43:02Wow, that's tasty.
0:43:02 > 0:43:05Whether the tweaked sauce convinces Tom that the dish works
0:43:05 > 0:43:09remains to be seen but Nathan's confident in his cooking.
0:43:10 > 0:43:12The reason why the dish works together
0:43:12 > 0:43:14is because I've trained hard as a chef
0:43:14 > 0:43:16just like an athlete does for a big race
0:43:16 > 0:43:19and that's why the dish works and the combinations are lovely.
0:43:19 > 0:43:21The chefs who've cooked already
0:43:21 > 0:43:24are assessing the threat from the final pairing.
0:43:24 > 0:43:28They know what they've got to do to get on to that board.
0:43:28 > 0:43:33They're both using ingredients which are not really winning material.
0:43:33 > 0:43:37- Chicken's never done well.- Duck and monkfish has never done well!
0:43:37 > 0:43:38It's funny, that!
0:43:38 > 0:43:43Nathan is chargrilling his monkfish.
0:43:43 > 0:43:44Looks good.
0:43:44 > 0:43:47Straight on the griddle. Wow, look at that.
0:43:47 > 0:43:51That's what I'm after, that real char on there like that.
0:43:51 > 0:43:54The monkfish looked fantastic, can't wait to try it.
0:43:54 > 0:43:57Getting a top three for these guys is very important today
0:43:57 > 0:44:01because if you don't get it on this one, it puts an awful lot of pressure for tomorrow.
0:44:01 > 0:44:04Plating up starts with asparagus and samphire
0:44:04 > 0:44:07followed by a slice of pan-fried duck breast.
0:44:07 > 0:44:10Nathan then adds its unlikely partner,
0:44:10 > 0:44:14the charred monkfish, and his controversial barbeque sauce
0:44:14 > 0:44:17before finishing the dish with a crispy duck leg ball.
0:44:17 > 0:44:21- I'm actually sweating on that one. - Tell me about it.
0:44:21 > 0:44:24Just be careful, yeah? Brilliant, thank you.
0:44:31 > 0:44:34- BLEEP,- that's very sharp. - It went to plan.
0:44:34 > 0:44:37The little tweaks I made from the regionals worked.
0:44:37 > 0:44:41More flavour into it and for me, I just wanted to pack the flavour in.
0:44:41 > 0:44:45I think I achieved that with that dish and I'm really happy with how it went.
0:44:50 > 0:44:52Wow, this is a change from what I saw in the heat.
0:44:52 > 0:44:57It has an awesome sense of purpose about it. He's come back fighting.
0:44:57 > 0:45:01That barbeque sauce is still an absolute killer.
0:45:01 > 0:45:05- I just, smell that, it smells really proper good.- Smells delicious.
0:45:05 > 0:45:07I reckon he's come up trumps there.
0:45:07 > 0:45:10It's a dish of remarkably few parts, isn't it?
0:45:10 > 0:45:13Compared to some of the things we've had to contend with today,
0:45:13 > 0:45:16with mild support elements, this is very, very simple,
0:45:16 > 0:45:18it's very focused.
0:45:18 > 0:45:19Actually, I think it's delicious.
0:45:19 > 0:45:23Really, really, really has got the marriage of the flavours together.
0:45:23 > 0:45:26It's a massive turnaround for me. I think the dish is phenomenal.
0:45:26 > 0:45:30- I think that's a great plate of food. - What's the base?- Barbecue sauce.
0:45:30 > 0:45:33- He's got loads of things...- It's barbecue, but it's complex, isn't it?
0:45:33 > 0:45:37There's unusual flavours going on, but they all seem to go really well.
0:45:37 > 0:45:40- It's not often we sit there and eat it until it's gone.- No.
0:45:40 > 0:45:43Much more accomplished dish, but for some reason,
0:45:43 > 0:45:46and I think it still remains the barbecue sauce, it's brought it all together,
0:45:46 > 0:45:48there's a real depth of flavour to every single item.
0:45:48 > 0:45:50Massively improved dish.
0:45:50 > 0:45:55I am so excited about the fish with the duck skin,
0:45:55 > 0:45:57it's the most amazing flavour.
0:45:57 > 0:45:58I mean, I just think...
0:45:58 > 0:46:00..he is breaking new boundaries.
0:46:00 > 0:46:04I think the charcoaling, which is much more marked this time,
0:46:04 > 0:46:06helps to bring about that balance.
0:46:08 > 0:46:10You have to acknowledge when something is just really,
0:46:10 > 0:46:12a tasty plate of food.
0:46:12 > 0:46:14I think he's pulled one out the bag, definitely.
0:46:14 > 0:46:18I often think duck's a ridiculous meat to have as a main course.
0:46:18 > 0:46:20- Ridiculous.- Do you?
0:46:20 > 0:46:23Yes, I think it's much better as a starter with some pineapple.
0:46:23 > 0:46:25THEY LAUGH
0:46:27 > 0:46:31That was a piece of sheer cooking brilliance. Nine.
0:46:32 > 0:46:35It had everything. It's a nine.
0:46:35 > 0:46:41It takes ginormous skill to make monkfish and duck work together.
0:46:41 > 0:46:43It's nine.
0:46:43 > 0:46:45Nathan really did turn this one around.
0:46:45 > 0:46:47So, nine.
0:46:47 > 0:46:49That's a stunning score.
0:46:49 > 0:46:53So Daniel really is up against it now.
0:46:53 > 0:46:56He's taking an everyday ingredient to new Olympic heights,
0:46:56 > 0:47:00with his complex chicken dish with ingenious sweetcorn egg,
0:47:00 > 0:47:02crispy skin filled with truffle popcorn
0:47:02 > 0:47:04and a revolutionary chicken spray.
0:47:04 > 0:47:07Chicken has never won the main course before,
0:47:07 > 0:47:09but Daniel's confident of changing that.
0:47:09 > 0:47:12Now I think this is groundbreaking.
0:47:12 > 0:47:15I think I have a damn good chance, I think it's my strongest dish,
0:47:15 > 0:47:19and if I deliver, there's a chance I'll be in the top three today.
0:47:19 > 0:47:22I just remember thinking that the idea's great,
0:47:22 > 0:47:26the sweetcorn, popcorn, it was such fun.
0:47:26 > 0:47:29And it was a bit disappointing on the chicken flavour.
0:47:29 > 0:47:32I think the chicken and the egg it looked so amazing, didn't it?
0:47:32 > 0:47:35It's something you want to see win in the competition
0:47:35 > 0:47:37because people are going to look at it and go, wow.
0:47:37 > 0:47:40If there's one thing that Daniel Clifford is very good at,
0:47:40 > 0:47:41and that is meat cookery.
0:47:41 > 0:47:43I'm sure Daniel will do this chicken justice.
0:47:43 > 0:47:47If he manages to cook this dish to the potential which it has,
0:47:47 > 0:47:50I think we're in for a fabulous finale.
0:47:53 > 0:47:56Chicken with vegetables sounds a bit conventional for Daniel Clifford.
0:47:56 > 0:47:59I wouldn't say it's conventional, I'd say it's got veg on it.
0:47:59 > 0:48:03- Got veg on it.- A couple of dishes of the day with no veg on it, so...
0:48:03 > 0:48:05- Ooh. - HE LAUGHS
0:48:05 > 0:48:07That was a cheap shot.
0:48:09 > 0:48:11Daniel's choice of chicken's a bit risky.
0:48:11 > 0:48:14He's got lots of stuff going on. Bits and pieces flying about the place.
0:48:14 > 0:48:18He's going to put himself under a lot of pressure, getting that dish out today.
0:48:20 > 0:48:25To add a different texture, Daniel's making truffled popcorn.
0:48:25 > 0:48:28- Is that popcorn? - Yes, popcorn, chef.- Call it popcorn.
0:48:28 > 0:48:30BLEEP
0:48:30 > 0:48:32If you don't get a top three on this one...
0:48:32 > 0:48:35What's your dessert like?
0:48:35 > 0:48:38Well, I got told to change it by the judges, so,
0:48:38 > 0:48:39I probably won't be doing it.
0:48:39 > 0:48:40HE LAUGHS
0:48:40 > 0:48:42So really, this is my last chance.
0:48:42 > 0:48:44Daniel's not confident with his dessert,
0:48:44 > 0:48:45so that puts extra pressure on him today.
0:48:45 > 0:48:48He's putting everything he's got into this.
0:48:48 > 0:48:51- Absolutely everything and you can tell he's been a bit on edge.- Yes.
0:48:51 > 0:48:54- He's been a little bit edgy. - Do you reckon this will be a top three winner?
0:48:54 > 0:48:57I can't judge it this week. As far as I'm concerned...
0:48:57 > 0:48:59..I'm going to cook my heart out.
0:48:59 > 0:49:02- Yes.- It's the best I can do, really.
0:49:02 > 0:49:05Daniel's moved on to the most innovative part of his dish,
0:49:05 > 0:49:07the chicken ballantine.
0:49:07 > 0:49:11Chicken breast in casing, sweetcorn jelly in truffled egg white
0:49:11 > 0:49:12wrapped in long strips of potato.
0:49:12 > 0:49:15It looks to me like this is going to be your trump card of the week.
0:49:15 > 0:49:20Yes, you always have one dish, that you totally believe in and I think
0:49:20 > 0:49:24this one hits the brief in every way that I want it to hit the brief.
0:49:26 > 0:49:29I knew when I came down here it was going to be down to one dish.
0:49:29 > 0:49:31I've changed the bits the judge asked me to do.
0:49:31 > 0:49:34If I'm not in the top three, I don't know what to say, really.
0:49:34 > 0:49:38For me, I've done my absolute most and I can't do any more.
0:49:39 > 0:49:41But Daniel still has to deliver.
0:49:41 > 0:49:44The potato wrapped chicken has been fried, and truffled popcorn
0:49:44 > 0:49:48and chicken liver parfait tucked inside that crispy chicken skin.
0:49:48 > 0:49:50He carefully positions them on a pea puree.
0:49:50 > 0:49:57A new twist of wilted spinach, pea and brined leg comes next.
0:49:57 > 0:49:59Under the watchful eyes of all the other chefs,
0:49:59 > 0:50:02Daniel completes the dish with his crowning glory.
0:50:02 > 0:50:06Technical chicken stuffed with a trailblazing sweetcorn egg.
0:50:06 > 0:50:08Off you trot. Thanks very much.
0:50:08 > 0:50:10HE EXHALES DEEPLY
0:50:10 > 0:50:13I don't feel like I've proved myself this week.
0:50:13 > 0:50:17When I was playing, especially with all the boys sitting there and just, you know.
0:50:17 > 0:50:21I started really shaking and got really emotional about it, so...
0:50:21 > 0:50:22That means a lot to me, that one.
0:50:31 > 0:50:33With the dish served,
0:50:33 > 0:50:36the waiter plays Daniel's masterstroke of presentation,
0:50:36 > 0:50:38a scented spray.
0:50:39 > 0:50:43- Roast chicken is what it smells of. - It smells of roast chicken.
0:50:43 > 0:50:45This looks almost too good to eat, doesn't it?
0:50:45 > 0:50:49Each element looks so enticing, I'm not sure where to begin.
0:50:49 > 0:50:55I'll begin by going crack and opening up the skin to reveal,
0:50:55 > 0:50:57liver pate and popcorn.
0:50:58 > 0:51:01- It's a killer. - It's beautiful, isn't it?- Yes.
0:51:01 > 0:51:05And you know, the spinach and pea is so simple,
0:51:05 > 0:51:08but it's a lovely contrast to the richness of the liver.
0:51:08 > 0:51:10It's such good fun though.
0:51:10 > 0:51:14The sweetcorn mousse thing in the middle of the egg,
0:51:14 > 0:51:18the egg yolk, it is beautiful. Absolutely delicious.
0:51:18 > 0:51:21It really brings a beautiful flavour of roast chicken coming together.
0:51:21 > 0:51:24I think it's... what a great dish.
0:51:24 > 0:51:28This is an absolute virtuoso display of controlled cooking technique
0:51:28 > 0:51:31and this to me is the forefront of British cooking.
0:51:31 > 0:51:34Looks amazing, doesn't it?
0:51:34 > 0:51:35- Very tasty.- Mmm.
0:51:35 > 0:51:36I like this for a main course.
0:51:36 > 0:51:38You've got a bit of veg, nice bit of meat.
0:51:38 > 0:51:41I think it's a great idea, trying to make the sweetcorn
0:51:41 > 0:51:43and truffles look like an egg inside a chicken.
0:51:43 > 0:51:46- The chicken's cooked beautiful. - Lovely. Really moist.
0:51:46 > 0:51:47It's just amazing, really.
0:51:47 > 0:51:49Very cleverly thought out.
0:51:49 > 0:51:52It's the sort of dish that you know will be popular,
0:51:52 > 0:51:54that everybody will clear their plates.
0:51:54 > 0:51:56This is a shock and awe dish.
0:51:56 > 0:51:59I think at a feast, an Olympic feast like this,
0:51:59 > 0:52:03people would be blown away by how unusual it is.
0:52:03 > 0:52:06I love the trickery, it's got the whole thing going on.
0:52:06 > 0:52:11If I was to have to pass my baton of the main course champion,
0:52:11 > 0:52:14this is a worthy winner.
0:52:14 > 0:52:15And it's boring old chicken.
0:52:15 > 0:52:17And it's boring old chicken.
0:52:17 > 0:52:20It is groundbreaking. I've never seen anything like that before.
0:52:20 > 0:52:22This is a really smart bit of cooking.
0:52:22 > 0:52:25He's pushed this chicken dish to extremes
0:52:25 > 0:52:27and you can still smell the chicken in here.
0:52:27 > 0:52:30- Yes! - THEY LAUGH
0:52:30 > 0:52:35What can you give a perfect dish, but a perfect score? Ten.
0:52:35 > 0:52:38This was my idea of heaven.
0:52:38 > 0:52:40The best dish of the week. It's a ten.
0:52:40 > 0:52:45Dan the Man has nailed the spirit of this competition in this dish.
0:52:45 > 0:52:46It is a ten.
0:52:46 > 0:52:49Chicken. Who'd have thought it? Ding-dong, Daniel.
0:52:49 > 0:52:51It's a ten.
0:52:51 > 0:52:53LAUGHTER AND APPLAUSE
0:52:58 > 0:53:01Cooking complete, all the chefs can do now
0:53:01 > 0:53:04is anxiously await the judge's feedback.
0:53:04 > 0:53:06I wouldn't be surprised if I was in the top three
0:53:06 > 0:53:09because I think I did a good, strong dish,
0:53:09 > 0:53:11but there were some other good dishes out there too.
0:53:13 > 0:53:17I'm confident, I can't wait to get in there and find out if I've done the job.
0:53:17 > 0:53:19So, yes, I'm looking forward to it.
0:53:19 > 0:53:22Come Thursday, the judges will decide
0:53:22 > 0:53:25which of their preferred dishes will be served at the banquet.
0:53:25 > 0:53:28If I do make the top three, I'll be mighty happy,
0:53:28 > 0:53:30because I'm not really expecting to.
0:53:30 > 0:53:34But they need a top three finish to be considered at all.
0:53:34 > 0:53:37I took a risk today and do you know what?
0:53:37 > 0:53:39When I put it up, it was OK,
0:53:39 > 0:53:42but I don't think the judges are going to go for it.
0:53:52 > 0:53:56It's time to find out which three main courses
0:53:56 > 0:53:59will be considered for the Olympic feast.
0:54:02 > 0:54:05Well, good evening, chefs.
0:54:05 > 0:54:08We wouldn't expect anything less,
0:54:08 > 0:54:10but we have seen some stunning dishes today.
0:54:10 > 0:54:13But I know you want to know about the rankings.
0:54:13 > 0:54:16So I'm going to announce them in reverse order.
0:54:16 > 0:54:19And in seventh place,
0:54:19 > 0:54:21we have..
0:54:26 > 0:54:28Alan Murchison.
0:54:30 > 0:54:34It was a great dish, but it just wasn't great enough.
0:54:34 > 0:54:35I think you're being very kind.
0:54:35 > 0:54:37- LAUGHTER - Thank you very much.
0:54:37 > 0:54:40- Let's move on.- And in sixth place.
0:54:40 > 0:54:42It's...
0:54:47 > 0:54:48Stephen Terry.
0:54:50 > 0:54:52I thought there was some masterly cooking
0:54:52 > 0:54:54and some masterly flavours in there.
0:54:54 > 0:54:56I know you must be pretty disappointed about that.
0:54:56 > 0:55:00The first day, I'm asked not to cook, yesterday I came last.
0:55:00 > 0:55:04One of the last today. The way I've interpreted the brief
0:55:04 > 0:55:06is clearly not how you see the brief.
0:55:06 > 0:55:08Actually Stephen, to be fair I think you did hit the brief.
0:55:08 > 0:55:12My quarrel with it was that it was so much protein
0:55:12 > 0:55:14and very little greenery.
0:55:14 > 0:55:16You know, I didn't have a problem with the brief.
0:55:16 > 0:55:18- I'm sorry, Stephen.- OK. - But someone's got to lose.
0:55:21 > 0:55:26And Philip, I'm afraid you are in fifth place.
0:55:28 > 0:55:32Phil, I really thought that was a beautiful bit of cooking.
0:55:32 > 0:55:34I think it's a really well-balanced dish.
0:55:34 > 0:55:35It just lacked the wow factor.
0:55:35 > 0:55:38I'm a bit disappointed with fifth,
0:55:38 > 0:55:40but I saw plenty of other great cooking today,
0:55:40 > 0:55:43so I'm a bit disappointed about this position but on the other hand,
0:55:43 > 0:55:45I wasn't walking in here assuming I'd be in the top three.
0:55:48 > 0:55:50Right, now we have a problem.
0:55:51 > 0:55:54We found we had four fantastic dishes left.
0:55:54 > 0:55:58So we're going to put through, not three of you, but four of you.
0:56:00 > 0:56:04- Thank you.- Daniel, Nathan, Simon and Colin,
0:56:04 > 0:56:08congratulations, all your dishes will go through. Daniel, how does that feel?
0:56:08 > 0:56:12It feels like I've achieved what I wanted to achieve. I was pleased with what I put out.
0:56:12 > 0:56:15I didn't know how you got that flavour out that chicken like that.
0:56:15 > 0:56:17It was just sensational.
0:56:17 > 0:56:22- Everything was so witty and it was perfectly conceived.- Thank you.
0:56:22 > 0:56:26- And Nathan, you must be relieved. - Yes, I'm very relieved.
0:56:26 > 0:56:27I wanted to get fish on there somewhere.
0:56:27 > 0:56:30I didn't get in the final bringing a fish dish, but,
0:56:30 > 0:56:33I'm pleased to be in contention for a place at the banquet.
0:56:33 > 0:56:35Nathan, for me your monkfish and duckfish,
0:56:35 > 0:56:39didn't get it, but today, the marriage of flavours I thought went very well
0:56:39 > 0:56:42and once again that barbecue sauce was stunning,
0:56:42 > 0:56:46- I thought it was a great dish.- Colin? - Thrilled. I thought it was very good.
0:56:46 > 0:56:49We've been put through again and I think I cooked it OK
0:56:49 > 0:56:51and yes, happy with the result.
0:56:51 > 0:56:54I didn't think pork could be that light, delicate and refined.
0:56:54 > 0:56:58I thought it was an exquisite, light piece of cooking.
0:56:58 > 0:56:59Actually thought it was wonderful.
0:56:59 > 0:57:02- And Simon? - Yes, I'm relieved, actually.
0:57:02 > 0:57:05To be honest, I thought it was my poorest day today
0:57:05 > 0:57:09and I thought I didn't really execute the dish as I should have,
0:57:09 > 0:57:13but very pleased to be considered nonetheless.
0:57:13 > 0:57:16I'd like to see that dish if you were to do execute it properly.
0:57:16 > 0:57:19I thought it was a wonderful dish and for me, that pork,
0:57:19 > 0:57:23I love the balance of flavours, it was a beautiful bit of cooking.
0:57:23 > 0:57:27So now, guys, we have one course to go.
0:57:27 > 0:57:30Chris and Stephen, more than any of the others,
0:57:30 > 0:57:33I wish you luck for tomorrow. Good luck and thank you.
0:57:33 > 0:57:35- Cheers.- Well done.
0:57:35 > 0:57:38I don't want to be arrogant, but I was quite confident today.
0:57:38 > 0:57:42I knew when everyone tasted it, so, I'm very proud, very proud.
0:57:42 > 0:57:45I didn't think I was going to get in the top,
0:57:45 > 0:57:46well, top four, as it were.
0:57:46 > 0:57:51But really pleased I did and yes, I'm over the moon, actually.
0:57:51 > 0:57:54Chuffed to bits that I was in the top three or four, if you like.
0:57:54 > 0:57:55So, at least it's going through.
0:57:55 > 0:57:57I'm really happy about that,
0:57:57 > 0:58:01because it means I've actually got some fish in consideration for the final banquet.
0:58:01 > 0:58:03Being in top four, it's brilliant.
0:58:03 > 0:58:06Tomorrow, it's dessert.
0:58:07 > 0:58:08I think it's groundbreaking,
0:58:08 > 0:58:10but you need a pneumatic drill to eat it.
0:58:10 > 0:58:12Stephen and Chris have one final chance
0:58:12 > 0:58:15to get a dish in the top three.
0:58:15 > 0:58:17- Tough week so far. - Yes, it's been a tough week.
0:58:17 > 0:58:19I just really want to push myself to the limit now.
0:58:19 > 0:58:22And the judges decide on the winning Olympic menu.
0:58:22 > 0:58:24This is my single favourite dish.
0:58:24 > 0:58:25You know what?
0:58:25 > 0:58:30I'll trade you that if you'll let me have this.
0:58:34 > 0:58:36Subtitles by Red Bee Media Ltd