0:00:01 > 0:00:05The competition on Great British Menu is fierce.
0:00:05 > 0:00:08- Are you taking the mickey out of me? - Not at all, Chef!
0:00:08 > 0:00:12The nation's top chefs are striving to produce groundbreaking food
0:00:12 > 0:00:15for a dazzling Olympic feast. There have been ups...
0:00:15 > 0:00:20This is an Olympian dish. It is absolutely perfection.
0:00:20 > 0:00:22- ..and downs.- Fire!
0:00:22 > 0:00:25And the veteran chefs are as candid as ever.
0:00:25 > 0:00:27The young pretender snapping at your heels!
0:00:27 > 0:00:30This week, fighting to represent the Central region is
0:00:30 > 0:00:34- rising star Paul Foster... - I don't want to reveal my secrets.
0:00:34 > 0:00:37- ..award-winning Daniel Clifford... - I'm a master at this, boys!
0:00:37 > 0:00:41- ..and last year's champion Aktar Islam.- Sorry, Chef, sorry!
0:00:41 > 0:00:44It's going to be a battle of Olympian proportions
0:00:44 > 0:00:48and last year's champion is feeling the pressure from the start.
0:00:48 > 0:00:50Can I get another one of my legs?
0:00:50 > 0:00:52- What happened?- The other one just popped slightly.
0:01:05 > 0:01:07This year, the eyes of the world
0:01:07 > 0:01:11are on Great Britain as we host the London 2012 games.
0:01:11 > 0:01:14Inspired by this momentous event, our chefs
0:01:14 > 0:01:18have been challenged to demonstrate their creative and technical skills
0:01:18 > 0:01:24in innovative awe-inspiring food that matches the Olympic ideal.
0:01:24 > 0:01:26I know it's going to be a mega challenge,
0:01:26 > 0:01:29it's going to be really, really, really tough.
0:01:29 > 0:01:32They've travelled far and wide in search of daring ideas
0:01:32 > 0:01:35- for their cutting-edge menus...- Yes!
0:01:35 > 0:01:39..and sought inspiration from world-class Olympic athletes,
0:01:39 > 0:01:43past and present, who know exactly what it takes to win.
0:01:43 > 0:01:45We've just got to relax, just stay confident.
0:01:45 > 0:01:49- Good shot! Some power in there, mate. - Their ultimate goal -
0:01:49 > 0:01:53the chance to cook for the country's sporting heroes and their friends
0:01:53 > 0:01:56and families who supported them every step of the way.
0:01:56 > 0:01:58Cooking at the Olympic banquet is
0:01:58 > 0:02:00most definitely a once-in-a-lifetime opportunity
0:02:00 > 0:02:02and it's something that I don't want to miss out on.
0:02:02 > 0:02:06Judging them is a veteran of the competition,
0:02:06 > 0:02:09who'll taste and score their dishes every day.
0:02:09 > 0:02:13He's renowned for his bold, innovative cooking.
0:02:13 > 0:02:16It's two-time champion Glynn Purnell.
0:02:16 > 0:02:19I won't put up with anything average. Average doesn't win medals.
0:02:19 > 0:02:23I want to see groundbreaking, unbelievable food this year.
0:02:23 > 0:02:28Come Thursday, he'll be sending the two highest-scoring chefs through to the judges.
0:02:28 > 0:02:30'Whoever goes home on Thursday gets bronze.'
0:02:30 > 0:02:33There's no point coming second! I might as well come first
0:02:33 > 0:02:35and that's what I've come to win - I want the gold medal.
0:02:39 > 0:02:43- We'll go...- First up is culinary heavyweight Daniel Clifford
0:02:43 > 0:02:46of two Michelin-star Midsummer House in Cambridge.
0:02:46 > 0:02:49Can you get this sauce quite reduced, yeah?
0:02:49 > 0:02:52A returning contender who's already tried and failed twice
0:02:52 > 0:02:56on Great British Menu, he's determined to be first over the finish line with
0:02:56 > 0:03:00a boundary-pushing menu he believes celebrates the Olympic ideal.
0:03:00 > 0:03:03It's a stake in the heart when you lose, so this year, I'm going to put 110% in.
0:03:03 > 0:03:07I'm using ingredients that I haven't seen on the programme before.
0:03:07 > 0:03:08Salad, let's go.
0:03:08 > 0:03:11It's a risk, but if you don't take risks, you don't get anywhere.
0:03:12 > 0:03:15- What are we cooking today? - Caramelised veal sweetbreads.
0:03:15 > 0:03:19Onion-and-cinnamon puree with some burnt onions.
0:03:19 > 0:03:20Veal tartare and some wood sorrel.
0:03:20 > 0:03:23This year, we're looking for gold medal dishes,
0:03:23 > 0:03:25looking for breaking boundaries.
0:03:25 > 0:03:30Serving sort of burnt onion, that certainly sounds unusual.
0:03:30 > 0:03:32It came from a hot dog I had with the kids.
0:03:32 > 0:03:35I was at the market and I tasted it and thought it was phenomenal.
0:03:35 > 0:03:36What are we going to do with this?
0:03:36 > 0:03:39A little veal fillet. So basically serve that tartare.
0:03:39 > 0:03:42So raw veal - people are going to love it or hate it.
0:03:42 > 0:03:45Is it groundbreaking? I think it's unusual.
0:03:47 > 0:03:50Daniel's kicking off his trailblazing Olympic menu with
0:03:50 > 0:03:53raw veal, caramelised sweetbread and burnt onion.
0:03:53 > 0:03:57A dare-devil dish that might not be to everyone's taste.
0:03:57 > 0:04:00Daniel's going to give these fantastic Olympians,
0:04:00 > 0:04:02you know, raw veal, burnt onions.
0:04:02 > 0:04:06I mean, he's taking a massive risk. I mean, let's just hope it pays off.
0:04:06 > 0:04:11- Two lamb. Gap of three minutes.- Yeah. - Next up, and new to the competition,
0:04:11 > 0:04:15is award-winning Coventry lad Paul Foster, a bright young thing
0:04:15 > 0:04:19on the cusp of greatness, making waves at Tuddenham Mill in Suffolk.
0:04:19 > 0:04:21OK, let's go. Lamb, table 11.
0:04:21 > 0:04:24The dark horse of the Central region,
0:04:24 > 0:04:27he's determined to make a big first impression
0:04:27 > 0:04:30with a daring menu that uses unusual ingredients.
0:04:32 > 0:04:35So...you're the new boy. What's the name of the dish?
0:04:35 > 0:04:37I've got a pork neck carpaccio.
0:04:37 > 0:04:40I'll make scratchings with the skin, a croquette with the head.
0:04:40 > 0:04:43- So neck?- Yeah.- So that's...? - Like the collar, really.
0:04:43 > 0:04:47- OK, cool.- It's like a carpaccio, so quite different, it won't be braised.
0:04:47 > 0:04:49And I've got this ingredient here.
0:04:49 > 0:04:52- I don't know if you ever heard of this one. Ribwort plantain.- OK.
0:04:52 > 0:04:56- No.- It's one of those things you'll have walked past every day and it has this powerful cepe mushroom flavour.
0:04:56 > 0:04:59- Is this dish going to take gold? - I think so.
0:04:59 > 0:05:04There's elements that will stand out and make it something unique that Olympians would love to eat.
0:05:04 > 0:05:07Paul's daring to tread new ground
0:05:07 > 0:05:10in pursuit of glory, cooking rarely-used pork cuts
0:05:10 > 0:05:15and unusual wild ingredients that few people will have tasted before.
0:05:15 > 0:05:19Paul's dish is a complete mystery to me. He's using neck of pork, which most chefs'd steer clear of.
0:05:19 > 0:05:23Foraged ribwort plantain, which I've never heard of. I don't know
0:05:23 > 0:05:25what it tastes like. I don't think many will know that either.
0:05:25 > 0:05:30Last up, it's Aktar Islam, self-taught head chef
0:05:30 > 0:05:33at Lasan in Birmingham, who last year surprised everyone by
0:05:33 > 0:05:37storming all the way to the banquet with his Anglo-Indian cuisine.
0:05:37 > 0:05:42- Well done.- Thank you, Chef. - The pressure's off. Enjoy the day. - Thank you!- Have a good time!
0:05:42 > 0:05:44He's back and determined to win gold
0:05:44 > 0:05:48- with a menu that takes Indian food to Olympic levels.- 'This year,'
0:05:48 > 0:05:50it's all about creme de la creme,
0:05:50 > 0:05:53the best, but I like a challenge, I'm not one to run away from it.
0:05:53 > 0:05:56I've tasted success before and I want to go for it again.
0:05:59 > 0:06:02- Here he is - the reigning champion. - LAUGHTER
0:06:02 > 0:06:06- No pressure.- No pressure. Morning, Chef.- Are you all right?- I am.
0:06:06 > 0:06:07So what are we cooking today, Aktar?
0:06:07 > 0:06:11We've got squab two ways and then we've got three stages of sweet corn.
0:06:11 > 0:06:15I've got some really interesting garnish items, so this is a, er...
0:06:15 > 0:06:16- a water-ice lettuce.- OK, cool.
0:06:16 > 0:06:20Spicing's going to be very, very light.
0:06:20 > 0:06:23I just want it to support the squab. Squab is the main one here.
0:06:23 > 0:06:26- Well...- Thank you, Chef. - ..good luck. And, boys,
0:06:26 > 0:06:30also you're playing for our region. Let's see a good scrap, all right?
0:06:30 > 0:06:32- Good luck. - ALL: Cheers, Chef.
0:06:32 > 0:06:35Aktar is breaking culinary boundaries,
0:06:35 > 0:06:38serving squab pigeon with specially-grown garnishes
0:06:38 > 0:06:41and fiddly stuffed pigeon legs.
0:06:41 > 0:06:44Is it groundbreaking? Is it pushing the boundaries?
0:06:44 > 0:06:47For me, there's a danger that it's over-complicated
0:06:47 > 0:06:50and I'm really worried whether he's going to get the dish out on time.
0:06:55 > 0:07:00Battle underway. All three chefs get straight to work.
0:07:00 > 0:07:02Daniel is hell-bent on winning this year
0:07:02 > 0:07:06and is determined to push out in front of last year's champion Aktar
0:07:06 > 0:07:09with an ambition veal-and-onion dish.
0:07:09 > 0:07:12So, Daniel, third time back, mate. Um, how are you feeling?
0:07:12 > 0:07:15I'm feeling confident. I've practised my dishes.
0:07:15 > 0:07:17- I know my timings are right. - Is that a dig?
0:07:17 > 0:07:21I haven't come here to make enemies. I've come here to cook great food.
0:07:21 > 0:07:25Aktar is kick-starting his Olympic menu with fiddly pigeon,
0:07:25 > 0:07:29serving the breast and the leg which he'll confit and then stuff.
0:07:29 > 0:07:33- Confident in your starter, Aktar?- Yeah, I think it's a good combination.
0:07:33 > 0:07:36But do you think, er, it's going to push boundaries?
0:07:36 > 0:07:40It's certainly pushing boundaries when it comes to my style of cooking.
0:07:40 > 0:07:43They've been asked to push the boundaries,
0:07:43 > 0:07:46try different techniques, use unusual combinations,
0:07:46 > 0:07:48so I'm keeping a real close eye on all of that.
0:07:48 > 0:07:51New boy Paul's daring to do something different
0:07:51 > 0:07:54with rarely-used pork cuts and wild ingredients
0:07:54 > 0:07:56and he's keeping his cards close to his chest.
0:07:56 > 0:08:01- Is this going to be Paul Foster on a plate?- Yeah, absolutely.
0:08:01 > 0:08:03Seasoned rival, Daniel, is employing
0:08:03 > 0:08:06bizarre techniques to create an original medley of onions,
0:08:06 > 0:08:09something veteran Glynn is keeping a close eye on.
0:08:09 > 0:08:14- The balance of it needs to be on the money, cos, obviously, onion's a strong flavour.- Yeah.
0:08:14 > 0:08:17I've put cinnamon in with the puree. You'll see over there.
0:08:17 > 0:08:22- Yeah.- It just gives it a really nice light spice to it.- Yeah.
0:08:22 > 0:08:24It's something I saw on Aktar's website.
0:08:24 > 0:08:26LAUGHTER
0:08:26 > 0:08:28Obviously, burning ingredients
0:08:28 > 0:08:32isn't what you would normally do to put on a plate,
0:08:32 > 0:08:35so I'll be keeping a keen eye, but that's a key point to Daniel's dish.
0:08:37 > 0:08:40Daniel Clifford is no stranger to taking risks.
0:08:40 > 0:08:42He's been cooking cutting-edge food
0:08:42 > 0:08:46at his award-winning restaurant in Cambridge for the last 14 years,
0:08:46 > 0:08:49but success hasn't come without sacrifice.
0:08:49 > 0:08:53Getting two stars was a massive highlight of my career,
0:08:53 > 0:08:56but it's a big strain on my family, on my life, because I've put
0:08:56 > 0:08:59a lot of time in at work, but you know, that's why I do it.
0:08:59 > 0:09:02I love the restaurant. It's like my sixth child, so I love it to bits.
0:09:02 > 0:09:06He strives to take everyday ingredients and classic flavour combinations
0:09:06 > 0:09:09- to new gastronomic heights. - BICYCLE BELL RINGS
0:09:09 > 0:09:11'Basically, I'll go to the market,
0:09:11 > 0:09:13'get some new stuff that we haven't used before, get it in,
0:09:13 > 0:09:15'give it to the staff to see what they can do.'
0:09:15 > 0:09:19Morning, boys. 'You get wacky ideas, but sometimes get brilliant ideas.'
0:09:19 > 0:09:24So, Mark, if you can do some of the fruit. Scott, you take the salad.
0:09:24 > 0:09:28'Every dish has to be brilliant. You can't go down with one strong dish,
0:09:28 > 0:09:30'you've got to have four brilliant dishes and, for me,'
0:09:30 > 0:09:34this year is about doing something that is going to blow people away.
0:09:34 > 0:09:37He's trained hard for this year's competition,
0:09:37 > 0:09:40like the Olympic athletes he longs to cook for.
0:09:40 > 0:09:43To be a part of the Olympic feast would be amazing,
0:09:43 > 0:09:46like me winning my own gold medal, and that's the challenge this year.
0:09:46 > 0:09:50I've got one opportunity to win it and that's what I want to do.
0:09:53 > 0:09:57Back in the kitchen, Daniel's cooked his sweetbreads
0:09:57 > 0:10:00and is grinding his burnt onions into a powder.
0:10:00 > 0:10:04He's kept his starter relatively simple,
0:10:04 > 0:10:08unlike newcomer Paul, who's busy making pork neck carpaccio
0:10:08 > 0:10:12scratchings with the fat and pig's head croquettes.
0:10:12 > 0:10:16But Glynn's more interested in a certain foraged ingredient.
0:10:16 > 0:10:20I've come in looking for this, er...
0:10:20 > 0:10:23- What's it called again? - Ribwort plantain.- Ribwort plantain!
0:10:23 > 0:10:27It's in here. So I've got shallots sweated down, then the ribwort buds.
0:10:27 > 0:10:30I've hydrated them with some chicken stock and milk,
0:10:30 > 0:10:32bring the flavour back out. Don't add much,
0:10:32 > 0:10:35just a little bit to give that creamy mushroom flavour.
0:10:35 > 0:10:39- You got enough saved, just in case it gets through to the banquet?- No.
0:10:39 > 0:10:41LAUGHTER
0:10:41 > 0:10:45Paul's brought the ribwort, so I had that at his restaurant
0:10:45 > 0:10:49and it was beautiful and I think, if he's brought that to the party, I just hope he burns it.
0:10:49 > 0:10:53And ribwort isn't the only trick Paul has up his sleeve.
0:10:53 > 0:10:57Paul's using pork neck, which needs to be cooked perfectly.
0:10:57 > 0:10:59This is a real brave move for a first timer
0:10:59 > 0:11:01and I really hope he pulls it off.
0:11:01 > 0:11:03HE LAUGHS
0:11:04 > 0:11:07Paul's quest to create a cutting-edge menu
0:11:07 > 0:11:10for our Olympic athletes started on his doorstep
0:11:10 > 0:11:13at Dingley Dell Pork Farm in Woodbridge, Suffolk,
0:11:13 > 0:11:1550 miles from his restaurant.
0:11:15 > 0:11:18I've come here to source unusual pork products,
0:11:18 > 0:11:21cuts that are often ignored, something that I can turn
0:11:21 > 0:11:25something humble into something gastronomic and make a really special dish.
0:11:25 > 0:11:29He's going for gold with rarely-used pork neck on his starter.
0:11:29 > 0:11:31The neck's got a very similar make up to the pork belly
0:11:31 > 0:11:34and has a nice ratio of fat. It's quite underused
0:11:34 > 0:11:36and I want to do something really special with it.
0:11:36 > 0:11:39So it's almost like a neck fillet, if you like?
0:11:39 > 0:11:43It's this willingness to try things other chefs might not consider
0:11:43 > 0:11:46that makes Paul perfect for this year's competition.
0:11:46 > 0:11:48'I feel the food I'm cooking
0:11:48 > 0:11:51'pushes boundaries in terms of the ingredients I'm using.'
0:11:51 > 0:11:56It's different, unique, it's not run-of-the-mill food and this isn't a run-of-the-mill challenge.
0:11:56 > 0:12:00- This ambitious young chef wants to go all the way.- 'It's great
0:12:00 > 0:12:03'to win gold, silver or bronze, but I don't want anything but gold
0:12:03 > 0:12:05'and gold, to me, is getting to the banquet.'
0:12:09 > 0:12:15Back in the cook-off, Paul's stripping the meat for his pig's head croquettes
0:12:15 > 0:12:18and doing his best to ignore Aktar and Daniel.
0:12:18 > 0:12:21Did you forget to turn the stove on? So you've stitched me up already?
0:12:21 > 0:12:23- There's a little corner over here. - Cheers, buddy!
0:12:23 > 0:12:27Aktar's busy stuffing his pigeon legs, a tricky technique
0:12:27 > 0:12:30that could see last year's champion fall behind schedule.
0:12:30 > 0:12:33- How are we getting on, Aktar? - I'm getting on well.
0:12:33 > 0:12:37- What've you done to the legs so far? - I've confit'd the legs down, got some duck here.
0:12:37 > 0:12:41I'll combine some of that and blitz it down into a soft rillette,
0:12:41 > 0:12:45then put it back on, like, a little lollipop, so you pick up the bone.
0:12:46 > 0:12:50'I'm ripping the leg apart, taking all the muscles out and stuffing that skin.'
0:12:50 > 0:12:53And I've got to make sure that skin holds and, when I fry it up,
0:12:53 > 0:12:56it holds its shape, so that's what I'm really worried about.
0:12:56 > 0:12:59Self-taught Aktar's Anglo-Asian cooking
0:12:59 > 0:13:02won him a place at the final last year.
0:13:02 > 0:13:05But this year's challenge requires new feats of excellence.
0:13:05 > 0:13:08I'm definitely the underdog this year.
0:13:08 > 0:13:10I'm up against Daniel with two Michelin stars,
0:13:10 > 0:13:13Paul with his Michelin background,
0:13:13 > 0:13:15and all I can do is really just push myself, push my food
0:13:15 > 0:13:17and, hopefully, that will be enough to get me through.
0:13:19 > 0:13:23He's hoping to improve his chances with exciting new ingredients,
0:13:23 > 0:13:27grown especially for him at Westland Nursery in Evesham...
0:13:27 > 0:13:29- All right, mate? How's it going?- Good, man.
0:13:29 > 0:13:32'They'll literally grow whatever I want, however I want it.
0:13:32 > 0:13:36'We're talking real bespoke veg and herbs here, which I know'
0:13:36 > 0:13:38will totally blow the judges away.
0:13:38 > 0:13:40There'll be things that people have never seen.
0:13:40 > 0:13:44..pioneering new produce he hopes will elevate his food
0:13:44 > 0:13:48to a world-beating level, like water-ice lettuce...
0:13:48 > 0:13:51This is proper bling bling. The water from this is just going
0:13:51 > 0:13:53to explode in your mouth and spread that all over your palate.
0:13:53 > 0:13:56..and tender forced sweet corn shoots.
0:13:56 > 0:14:01You've absolutely nailed the flavour as well. That lovely sweetness of sweet corn just coming through.
0:14:01 > 0:14:05Aktar is counting on these unique flavours to get him
0:14:05 > 0:14:07to the Olympic feast.
0:14:07 > 0:14:09I don't come from a traditional background,
0:14:09 > 0:14:12I've not worked in starred kitchens and I don't have a star,
0:14:12 > 0:14:17but I've got will, I've got desire, and I've got the passion to win.
0:14:21 > 0:14:25In the kitchen, three of the Central region's top chefs
0:14:25 > 0:14:31are racing for the chance to cook for an awe-inspiring Olympic feast.
0:14:31 > 0:14:33I'm really excited about this year.
0:14:33 > 0:14:36I think, to cook for the Olympians, it's just full-on, let's have it,
0:14:36 > 0:14:39stripped-to-the-waist Queensberry rules, that's what I want to see.
0:14:39 > 0:14:41Gloves are off!
0:14:41 > 0:14:45They're all hoping their starters
0:14:45 > 0:14:48have what it takes to take them all the way to the final.
0:14:48 > 0:14:50- All about the Olympics this year. - Yeah.- I love the Olympics.
0:14:50 > 0:14:53I've watched it since I was a kid.
0:14:53 > 0:14:56This banquet, once again, it's a once-in-a-lifetime opportunity.
0:14:56 > 0:14:59I mean, these people are sporting heroes,
0:14:59 > 0:15:03people who've represented the country in various ways.
0:15:03 > 0:15:05This is like a thank you from us, really,
0:15:05 > 0:15:07for doing what they do for our nation.
0:15:07 > 0:15:11- It's one worth being at.- The Olympics is something for everyone as well.
0:15:11 > 0:15:14Everyone's got a connection with it, got something they like about it.
0:15:14 > 0:15:18I think we should've all been in here with our Lycra on, don't you think?
0:15:18 > 0:15:21- LAUGHS:- I tell you, you don't want to see me in Lycra!
0:15:21 > 0:15:23With plating up fast approaching,
0:15:23 > 0:15:27Daniel's putting the finishing touches to his veal tartare
0:15:27 > 0:15:29and appears to have everything under control.
0:15:29 > 0:15:34Unlike rival Aktar, who's still stuffing those tiny pigeon legs.
0:15:34 > 0:15:37- Still look like you've got lots going on over there, Chef.- Yeah...
0:15:37 > 0:15:39You look very relaxed.
0:15:39 > 0:15:43I'm always relaxed until they say, "Time for food at the pass!" Ha-ha!
0:15:43 > 0:15:46But the clock is ticking.
0:15:46 > 0:15:50So we're fast approaching the time, boys. Is everyone going to be ready?
0:15:51 > 0:15:52Yeah, should be bang on time.
0:15:52 > 0:15:56What about you, Aktar? We, um, we on time today or...?
0:15:56 > 0:15:59Yeah, we're doing well, we're doing well.
0:15:59 > 0:16:03No, the question was, "Are we on time?" That was the question.
0:16:03 > 0:16:07That's like the number one question! All I'll say is, we're doing well.
0:16:09 > 0:16:12Aktar's looking quite nervous, but then again, he is the champion.
0:16:12 > 0:16:15He's the one that's defending his gold medal,
0:16:15 > 0:16:18but, um, he seems to be plodding on, but does look tense.
0:16:18 > 0:16:21Newcomer Paul is the first to plate up.
0:16:21 > 0:16:23He's planning to elevate
0:16:23 > 0:16:27the humble pork scratching to the very top of the podium.
0:16:27 > 0:16:31Not pork scratchings you know, but really light, fluffy, full of air,
0:16:31 > 0:16:33like a puffed crisp, but I want that impact of flavour.
0:16:33 > 0:16:38So what I'm doing is grinding down some pork scratchings, cos they've got the most amazing flavour.
0:16:38 > 0:16:41I'll make it into a powder and season the pork scratchings with it.
0:16:41 > 0:16:45- So the actual scratching itself is off the neck?- Off the neck skin.
0:16:45 > 0:16:49- Then you roll it in the scratchings? - Yes, and thyme and salt as well, so you get a real impact of flavour.
0:16:49 > 0:16:52So it's like a scratching in a scratching?
0:16:52 > 0:16:55Paul seems to be doing quite well in his first time in the kitchen.
0:16:55 > 0:16:58I'm slightly concerned whether his pork scratching
0:16:58 > 0:17:00will be this sensational pork scratching as he says it will be.
0:17:00 > 0:17:02Is it going to be a humble bar snack
0:17:02 > 0:17:06or is it going to be this puffed up magnificent piece of pork?
0:17:07 > 0:17:12Paul's serving his starter on wooden boards with wild ribwort plantain
0:17:12 > 0:17:16blitzed into a puree, an ingredient Glynn's curious to try.
0:17:16 > 0:17:21He looks calm and focused, thinly slicing his rarely-used pork neck
0:17:21 > 0:17:26and dressing his plate with his own take on pork scratchings.
0:17:26 > 0:17:29But will Glynn think his rarely-used cuts
0:17:29 > 0:17:34and that eagerly-awaited ribwort puree a gold-medal-worthy dish?
0:17:34 > 0:17:36OK, then, Paul...
0:17:36 > 0:17:41- OK, guys.- Cool. Happy with that? - Yeah, I'm very happy with that.
0:17:41 > 0:17:43Let's just hope it tastes as good as I want it to.
0:17:43 > 0:17:49Will Paul's unusual pork dish qualify for the Olympic feast?
0:17:49 > 0:17:52- So these are the pork scratchings? - Yeah.
0:17:52 > 0:17:55And happy with the way they've puffed up, the air inside them?
0:17:55 > 0:17:57Yeah, I'm happy with them.
0:17:58 > 0:18:02- What do you think, Chef?- No, I like it, I like it. I just...
0:18:02 > 0:18:05I don't think it's ticking every box of the brief for me.
0:18:05 > 0:18:07- The ribwort, is it unique enough? - Hmm, it's very unique.
0:18:07 > 0:18:11I don't know anybody in this country who's using it at the moment.
0:18:11 > 0:18:15It's something that I've got in the meadows at the restaurant, so I pick it myself.
0:18:15 > 0:18:18- Do you think this has taken it to a new level?- It's ribwort, isn't it?
0:18:18 > 0:18:23That, for me, is definitely groundbreaking, cos it's something I've never even come across before,
0:18:23 > 0:18:26- but everything else I have tasted before.- Yeah.
0:18:26 > 0:18:30Do you think the neck should've been slower cooked?
0:18:30 > 0:18:33I cook it at the temperature I do cos I want to leave a bit of that fat in.
0:18:33 > 0:18:36It's the best part of it for me.
0:18:36 > 0:18:38AKTAR: Bronze, silver or gold for you?
0:18:38 > 0:18:41I think it's a lovely plate of food. Change the plate, bit more green
0:18:41 > 0:18:44and he's got a beautiful dish there. That's my opinion.
0:18:44 > 0:18:46Is it gold-medal winning? Is it groundbreaking?
0:18:46 > 0:18:48I think it is, yeah.
0:18:48 > 0:18:51There's things that people won't have heard of, like the ribwort.
0:18:51 > 0:18:54- I think it's a podium dish. - A podium, so bronze?
0:18:54 > 0:18:56LAUGHS: No, gold.
0:18:56 > 0:18:58Always aim for gold, Chef.
0:19:00 > 0:19:03Glad that first one's out the way. It went well, though.
0:19:03 > 0:19:06Yeah, I'm happy with that, very happy with that, so...
0:19:06 > 0:19:09but Glynn's a cool character, so he doesn't give much away.
0:19:10 > 0:19:12Daniel is up next
0:19:12 > 0:19:16and putting the finishing touches to his risky veal tartare.
0:19:16 > 0:19:18He has fewer elements to bring to the plate and has
0:19:18 > 0:19:21everything ready bar his veal sweetbreads, which he quickly
0:19:21 > 0:19:25caramelises in onion juice, one of three onion elements, including
0:19:25 > 0:19:27his unusual burnt onion powder.
0:19:27 > 0:19:30I'm sort of concerned with Daniel's starter.
0:19:30 > 0:19:33If he overplays the onion, or puts too much onion on,
0:19:33 > 0:19:35it'll kill the flavour of them sweetbreads.
0:19:35 > 0:19:38A controversial ingredient in its own right,
0:19:38 > 0:19:42not to mention his raw veal tartare, but Daniel hopes that
0:19:42 > 0:19:46his veal and burnt onion dish will surprise everyone and sweep the gold.
0:19:50 > 0:19:53- All right, Daniel, let's have a look.- There you go, Chef.- OK.
0:19:56 > 0:19:58- Everything come out the way you wanted to?- Yeah, I'm happy, yeah.
0:19:58 > 0:20:00The burnt onions?
0:20:00 > 0:20:02It's all there, Chef, on the plate, just gotta wait to taste it.
0:20:05 > 0:20:08So will Daniel's gamble pay off
0:20:08 > 0:20:10or has he burned his chances of Olympic glory?
0:20:10 > 0:20:14- Well, I think that looks absolutely amazing.- It's really clean, isn't it?
0:20:14 > 0:20:18It looks really fresh, spring. Have you seen anything like this before?
0:20:18 > 0:20:19Not in this combination, no.
0:20:23 > 0:20:25Do you think, um...
0:20:25 > 0:20:29the onion element is well balanced? Is it groundbreaking?
0:20:29 > 0:20:32Yeah, I do. I think it's quite clean.
0:20:32 > 0:20:35- It's rich. - You seem very happy?- I am happy.
0:20:38 > 0:20:41- What do you think of the onion powder?- For me, I'd probably use
0:20:41 > 0:20:44a little less, just cos it's very, very powerful.
0:20:44 > 0:20:45Is it unique enough?
0:20:45 > 0:20:49I think it's pushing the boundaries, something I haven't seen before.
0:20:49 > 0:20:51Yeah, I like it.
0:20:51 > 0:20:54Definitely pushing boundaries, I'd say.
0:20:54 > 0:20:57- Yeah.- He's taken something that's very classic
0:20:57 > 0:21:00- and taken it to the next level. - Moved it into something new.
0:21:00 > 0:21:01- That's what it's about. - Yeah, absolutely.
0:21:01 > 0:21:05- So Olympians push themselves. Have you pushed yourself?- Yeah.
0:21:06 > 0:21:11- Nervous, worried, excited? All that, all the above?- Yeah.
0:21:11 > 0:21:13Emphasis on worried. PAUL LAUGHS
0:21:15 > 0:21:18Well, it's gone exactly how I wanted. I've practised it enough.
0:21:18 > 0:21:20I think, er...
0:21:20 > 0:21:22Yeah. Yeah, I'm happy.
0:21:22 > 0:21:27Last to plate up, all eyes are on Aktar, the returning champion,
0:21:27 > 0:21:30as he puts the finishing touches to his fiddly pigeon dish.
0:21:30 > 0:21:33He's hoping his bespoke vegetables
0:21:33 > 0:21:37will boost his dish to Olympic heights, but will Glynn agree?
0:21:37 > 0:21:40Aktar has sourced all these specially grown micro herbs
0:21:40 > 0:21:43and vegetables and the really disappointing thing for me,
0:21:43 > 0:21:45he's only used them as a garnish.
0:21:45 > 0:21:47But that's the least of his worries, when the cooking
0:21:47 > 0:21:52of his delicate stuffed pigeon legs turns to disaster.
0:21:54 > 0:21:58- Can I get another one of my legs, please?- Another one in?- Yes, please.
0:22:00 > 0:22:03- You putting another leg on? - Yeah.- What's happened?
0:22:03 > 0:22:07The other one just popped slightly, that's all.
0:22:07 > 0:22:11He has got another one, but time is against him.
0:22:13 > 0:22:14Five minutes, five minutes!
0:22:14 > 0:22:17He quickly slices his pigeon breast
0:22:17 > 0:22:20and adds his bespoke sweet corn shoots
0:22:20 > 0:22:23and ice lettuce to his one good plate.
0:22:27 > 0:22:32He makes it just in time, but in his rush to get to the pass,
0:22:32 > 0:22:35forgets the bespoke garnish for his second plate.
0:22:35 > 0:22:37Chef, there's... green missing off that one.
0:22:44 > 0:22:47- Happy with that?- Yeah, I'm very happy with that one. Obviously,
0:22:47 > 0:22:49I had to put a leg on really last minute,
0:22:49 > 0:22:51but, um, it's all about the flavour, hopefully.
0:22:51 > 0:22:53Guys, let's go and taste this, yeah?
0:22:53 > 0:22:55- Well done.- Cheers.
0:22:55 > 0:22:57So what will Glynn make of Aktar's stuffed pigeon?
0:22:57 > 0:23:00Will the returning champion stumble at the first hurdle?
0:23:00 > 0:23:02- What d'you think? - It looks nice, looks fresh.
0:23:02 > 0:23:05The only slight concern, he had a bit of issue with his leg,
0:23:05 > 0:23:10it's a risky thing to do, isn't it, with a big amount of covers?
0:23:10 > 0:23:13I should try the leg, so...
0:23:13 > 0:23:16Happy with the amount of stuffing inside the leg?
0:23:16 > 0:23:18Yeah, you know, I was...
0:23:18 > 0:23:24looking to, at the most, get one or two bites out of it, at the most.
0:23:24 > 0:23:26Has that got meat inside it?
0:23:26 > 0:23:29What is that?
0:23:29 > 0:23:30I'm not sure.
0:23:30 > 0:23:34- It's just a little flabby, a little chewy, unfortunately.- Hmm.
0:23:34 > 0:23:37Were you happy with that cookery of the squab?
0:23:37 > 0:23:40Was it too pink or was it pink enough?
0:23:40 > 0:23:41For me, personally, I think
0:23:41 > 0:23:44that will... Anyone can eat that and not have a problem with it.
0:23:44 > 0:23:47So do you think this is an original dish to the challenge?
0:23:47 > 0:23:50It's really nice, garnished with some beautiful products,
0:23:50 > 0:23:55like the sweet corn leaves and the ice lettuce is beautiful.
0:23:55 > 0:23:58They're unique to me. I didn't know sweet corn had shoots.
0:23:58 > 0:24:02Did you feel your two plates that come up to the pass were consistent?
0:24:02 > 0:24:04Yeah. There was slight differences between the two.
0:24:04 > 0:24:07I think the pressure got to me. Um...
0:24:07 > 0:24:11But you know, it is something that can easily be remedied.
0:24:11 > 0:24:14But if you want gold, you've got to swallow pressure.
0:24:14 > 0:24:19Great to get the first course out the way. Um...
0:24:19 > 0:24:22Yeah, a bit disappointed the way it came together in the end.
0:24:22 > 0:24:24Both plates, one was pretty good
0:24:24 > 0:24:27and the other could've been better, but you know, it's the first course.
0:24:27 > 0:24:30All three starters tasted,
0:24:30 > 0:24:34all the chefs can do now is anxiously await Glynn's verdict.
0:24:34 > 0:24:36Very soon, we're going to know where we stand.
0:24:39 > 0:24:41Just waiting to see what the big man says.
0:24:44 > 0:24:46- Right now, Glynn's the man to please.- Yeah.
0:24:52 > 0:24:55He's made his decision.
0:25:02 > 0:25:05We'll start with...Paul.
0:25:05 > 0:25:10Your neck of pork with the ribwort plantain
0:25:10 > 0:25:13and the asparagus and pork scratchings.
0:25:13 > 0:25:16I thought the textures on the plate were exceptional.
0:25:16 > 0:25:19The flavour of the pork was good.
0:25:19 > 0:25:22I thought the pork scratching was lovely.
0:25:22 > 0:25:24They weren't fatty, they were very clean.
0:25:24 > 0:25:26I thought the ribwort was interesting,
0:25:26 > 0:25:30but didn't really sort of, like, blow me away.
0:25:30 > 0:25:34Unique, but could've been a bit more unique.
0:25:34 > 0:25:38Daniel... your veal and your onion dish,
0:25:38 > 0:25:41I thought the dish itself was...was fantastic.
0:25:41 > 0:25:44The flavours were there.
0:25:44 > 0:25:47I thought the balance was perfect.
0:25:47 > 0:25:50A bit too much onion powder on the asparagus.
0:25:50 > 0:25:53- I think, if you eased that a bit... - Yeah.- ..it'd be even better.
0:25:53 > 0:25:55It was a very clever dish.
0:25:55 > 0:26:01Aktar...the squab pigeon with the tomatoes, the chilli and sweet corn.
0:26:01 > 0:26:05I thought your puree was tasty and the pigeon was cooked really well,
0:26:05 > 0:26:09but the rillette was really tasty and you got a miniscule amount
0:26:09 > 0:26:11on your mouth. You've done all that work
0:26:11 > 0:26:14and give us like a fingernail of meat, you know.
0:26:14 > 0:26:18I was just a bit concerned with everybody watching you and I think the pressure got to you.
0:26:18 > 0:26:22I think you caved in a bit and I think that sort of reflected on what you put on the plate.
0:26:25 > 0:26:31So, Paul, for your pork dish... I'm going to give you...
0:26:33 > 0:26:35..a seven out of ten.
0:26:37 > 0:26:42Daniel, for your, um, for your veal and your onion dish...
0:26:42 > 0:26:44I'm going to give you...
0:26:44 > 0:26:46- a nine out of ten. - Thank you very much.
0:26:46 > 0:26:48I thought it was exceptional.
0:26:50 > 0:26:55Aktar... for your squab pigeon dish...
0:26:55 > 0:26:57I'm going to give you...
0:26:59 > 0:27:01..a five out of ten.
0:27:02 > 0:27:06I thought, if this was the final of the 100 metres,
0:27:06 > 0:27:10Daniel Clifford, you'd be competing in the final
0:27:10 > 0:27:14and you boys would be trying to qualify for the final.
0:27:14 > 0:27:17I think there was a bit of a gap there today, so next is
0:27:17 > 0:27:21the fish, so we're looking for more uniqueness, more creativity,
0:27:21 > 0:27:24so good luck and I'll see you then.
0:27:24 > 0:27:26- Thank you.- OK. - Cheers, Chef, see you later.
0:27:26 > 0:27:29- Well done, man. - Cheers, Daniel.
0:27:29 > 0:27:31- Well done, Daniel. - Cheers.- Well done.
0:27:31 > 0:27:36So, after day one, Daniel's taken gold with an incredible nine points.
0:27:36 > 0:27:40New boy Paul's landed the silver with a respectable seven.
0:27:40 > 0:27:45And former champion Aktar's had to settle for bronze with just five.
0:27:45 > 0:27:49I won't let it dishearten me. I'm just going to put it all aside, new course, new scores.
0:27:49 > 0:27:52Seven out of ten's not the best and Daniel's got a brilliant score,
0:27:52 > 0:27:55er, but it means there's more pressure on me now to do it.
0:27:55 > 0:27:58I feel that, er, this could be my year.
0:27:58 > 0:28:04Tomorrow, it's about to get even harder with the fish course.
0:28:04 > 0:28:06Aktar's determined to win back his crown.
0:28:06 > 0:28:08Whoa! Sorry, Chef, sorry.
0:28:08 > 0:28:10Whoa, a bit of drama there!
0:28:10 > 0:28:14- I'm definitely taking a risk on this one.- OK!
0:28:14 > 0:28:17And there's no room for error.
0:28:17 > 0:28:21It'll be really tough, it'll be a scrap till the last dish.
0:28:27 > 0:28:32Subtitles by Red Bee Media Ltd