0:00:02 > 0:00:05This year on Great British Menu:
0:00:05 > 0:00:08the nation's finest chefs are striving to produce
0:00:08 > 0:00:10a performance on a plate
0:00:10 > 0:00:13for the chance to cook at a special banquet
0:00:13 > 0:00:16celebrating 25 years of Red Nose Day
0:00:16 > 0:00:18at the prestigious Royal Albert Hall.
0:00:18 > 0:00:22The challenge is to create gastronomic masterpieces
0:00:22 > 0:00:26which will raise a smile and raise money for Comic Relief.
0:00:26 > 0:00:28Hope it's going to make me laugh!
0:00:28 > 0:00:31Once again, they're being scrutinised and judged
0:00:31 > 0:00:35by a veteran of the competition every step of the way.
0:00:35 > 0:00:38- It's a serious competition. - It lacks that real oomph!
0:00:38 > 0:00:40It's got to be a delicious plate of food.
0:00:40 > 0:00:43This week, fighting to represent the North East,
0:00:43 > 0:00:47last year's champion Colin McGurran.
0:00:47 > 0:00:49I really want to get back to the banquet. I loved it.
0:00:49 > 0:00:52- Once you've tasted it... - You want more.
0:00:52 > 0:00:54Returning contender Charlie Lakin.
0:00:54 > 0:00:58I'm after shock here, I'm after "Boom!" There you go.
0:00:58 > 0:01:02And third time returning chef Stephanie Moon.
0:01:02 > 0:01:04I see it. This is my big push this year.
0:01:04 > 0:01:07Stephanie can't afford to lose this time.
0:01:07 > 0:01:10I can see the fire in your eyes. Have you set yourself a lot to do?
0:01:10 > 0:01:14But one chef is determined to defend his title.
0:01:14 > 0:01:19- I don't want to crash and burn on the Great British Menu.- Don't look at me!- Sorry, I didn't mean to!
0:01:19 > 0:01:22And another is risking it all.
0:01:22 > 0:01:24This is the point of no return!
0:01:24 > 0:01:27My breath's been taken away for the first time on Great British Menu.
0:01:38 > 0:01:42This year's challenge is inspired by Comic Relief's Red Nose Day appeal.
0:01:42 > 0:01:45Over the past three decades,
0:01:45 > 0:01:49the charity has used comedy and laughter to change the lives of millions,
0:01:49 > 0:01:51both in Africa and in the UK.
0:01:54 > 0:01:57In this year's competition, the chefs have been challenged
0:01:57 > 0:02:00to entertain and delight with playful witty dishes
0:02:00 > 0:02:02that are culinary works of art.
0:02:02 > 0:02:04- Extraordinary! - That works for me!
0:02:04 > 0:02:05Yay!
0:02:05 > 0:02:09They've travelled far and wide with some well-known faces.
0:02:09 > 0:02:12Would anybody like to come and buy a pie?
0:02:12 > 0:02:17And undergone all kinds of crazy and comical challenges
0:02:17 > 0:02:19to raise some much-needed funds.
0:02:25 > 0:02:29First, they must impress a demanding veteran of the competition.
0:02:29 > 0:02:33Judging the North East, one of Great British Menu's most revered chefs.
0:02:35 > 0:02:37Former champion Jason Atherton.
0:02:40 > 0:02:44- Hello, Chef.- You guys have all competed against each other before.
0:02:44 > 0:02:47Colin, anything less than the banquet this year is a failure for you.
0:02:47 > 0:02:51Charlie, last year, Colin pipped you to the post. Ready to come back fighting?
0:02:51 > 0:02:54- Definitely.- Good. You look like you're ready for a fight!
0:02:54 > 0:02:57Stephanie, you struggled a bit last year.
0:02:57 > 0:02:59I had a bit of a 'mare last year.
0:02:59 > 0:03:02This is the North East. I expect bold flavours, innovation,
0:03:02 > 0:03:06a lot of guts and courage. And I hope you put a smile on my face at the same time.
0:03:06 > 0:03:10'Each chef in the kitchen has been here before.
0:03:10 > 0:03:13'They know each other back to front. They've got to compete against each other
0:03:13 > 0:03:16'and they've got to make sure their dishes stand out.'
0:03:16 > 0:03:20This has got to be the best of the best. We're looking for ten out of ten.
0:03:20 > 0:03:22- Two whitebait and two pumpkin.- Chef.
0:03:22 > 0:03:26Kicking off is last year's banquet winner Colin McGurran,
0:03:26 > 0:03:29head chef of his own restaurant, Winteringham Fields in Lincolnshire.
0:03:31 > 0:03:33That's two pumpkin. Can I have two eel?
0:03:33 > 0:03:37Colin's known for his ambitious and creative cooking style.
0:03:37 > 0:03:40After winning a place with his starter in last year's banquet,
0:03:40 > 0:03:43he's determined to be the curtain raiser once again.
0:03:43 > 0:03:46This year, I'm very confident about the dishes I'm doing.
0:03:46 > 0:03:47I trust them and believe in them.
0:03:47 > 0:03:51It is a re-match, and with every re-match, you want to make sure you keep beating them.
0:03:51 > 0:03:53I love winning!
0:03:54 > 0:03:56- Are you ready?- I am, yes.
0:03:56 > 0:03:58- It's basically a tomato gazpacho. - Yeah.
0:03:58 > 0:04:01I'm using flavours that are very strong and natural,
0:04:01 > 0:04:04and I want to join this together with some cod brandade.
0:04:04 > 0:04:08- What's the essence of the dish? - The gazpacho will be in the form of a mousse,
0:04:08 > 0:04:10in the form of a tomato.
0:04:10 > 0:04:13So that will be the Red Nose Day, if you like.
0:04:13 > 0:04:17- And also the salad garnish. We've got heirloom tomatoes.- Yep.
0:04:17 > 0:04:20The presentation is everything in this dish.
0:04:20 > 0:04:22Which is what we're going to try and nail today.
0:04:24 > 0:04:27The pressure's on for reigning champion Colin.
0:04:27 > 0:04:31He'll be using highly complex techniques and precision handling
0:04:31 > 0:04:34to create a show-stopping tomato gazpacho.
0:04:34 > 0:04:37The thing with Colin's dish, once you take the presentation away,
0:04:37 > 0:04:39you're left with tomato gazpacho.
0:04:39 > 0:04:44It's going to have to be absolutely perfect to give him a big score.
0:04:44 > 0:04:47Two Kentish, please, guys!
0:04:47 > 0:04:50Next up is ambitious returning competitor Charlie Lakin,
0:04:50 > 0:04:54head chef at the Marquis at Alkham in the Kent Downs.
0:04:54 > 0:04:56Two beetroot salads, please.
0:04:56 > 0:05:01He cooks unique dishes inspired by nature and bold in flavour.
0:05:01 > 0:05:04But after losing out to Colin in last year's judging chamber,
0:05:04 > 0:05:07he's back and more determined than ever.
0:05:07 > 0:05:10I've got to go at it. The pressure is on me to push on
0:05:10 > 0:05:11and get all the way to the final.
0:05:11 > 0:05:16If I have to trample on a few people to get there, I've got size 15 feet!
0:05:17 > 0:05:21- Charlie, are you ready? - As ready as you can be for this.
0:05:21 > 0:05:23The dish is called Mind Your Step.
0:05:23 > 0:05:27- I know that.- The presentation, I'm pretty certain you'll see the funny side of it.
0:05:27 > 0:05:30But for now, I'd like to keep that under wraps.
0:05:30 > 0:05:34I've got a nice bit of duck. I'm going to do a rizola with the breast.
0:05:34 > 0:05:38I'll confit the legs and make a rillette flavoured with port
0:05:38 > 0:05:42and a variety of different foraged things. I've got some mugwort here.
0:05:42 > 0:05:45Then we've got a good local blue cheese from where I'm from up north.
0:05:45 > 0:05:52- Yep.- And I've got a fantastic chocolate.- Unusual to have cheese, chocolate, duck.
0:05:52 > 0:05:53Yeah.
0:05:53 > 0:05:56Why is this starter going to give you the head start this year?
0:05:56 > 0:05:59Visually, it's a real sort of "yeah!"
0:05:59 > 0:06:00Well, we'll see.
0:06:02 > 0:06:07Keeping everything under wraps, Charlie's not only taking a huge risk
0:06:07 > 0:06:12with the presentation of his dish, but also with his daring choice of flavour combinations.
0:06:12 > 0:06:15Chocolate, duck and blue cheese.
0:06:15 > 0:06:17Sounds disgusting!
0:06:17 > 0:06:23If he gets it wrong, it could be the first ever nought out of ten on Great British Menu!
0:06:24 > 0:06:26Main of the day. The snapper. Let's go, guys.
0:06:26 > 0:06:29Last up, and her third shot at the competition
0:06:29 > 0:06:31is Stephanie Moon,
0:06:31 > 0:06:35chef consultant at the prestigious Rudding Park Hotel, North Yorkshire.
0:06:35 > 0:06:37Table 27.
0:06:37 > 0:06:40Last year, Stephanie not only misinterpreted the brief,
0:06:40 > 0:06:44but faced near disaster when nerves got the better of her.
0:06:44 > 0:06:46BLEEP
0:06:46 > 0:06:51Last year was not my year and I felt I did myself an injustice.
0:06:51 > 0:06:53I'm kind of upset with myself, really.
0:06:53 > 0:06:56This year is my last bite at the cherry.
0:06:56 > 0:06:59I think I'll be underestimated.
0:06:59 > 0:07:03I think that's going to give me a sharp edge.
0:07:06 > 0:07:10It's your third and final chance, as you put it.
0:07:10 > 0:07:12I have to prove something to myself.
0:07:12 > 0:07:16- I'm gunning for it. - Do you want to talk me through your ingredients, what you've got here?
0:07:16 > 0:07:19This is called Why Did The Chicken?
0:07:19 > 0:07:23I'm using a herb fed local chicken to where I live.
0:07:23 > 0:07:26The way I'm serving it is the classic old joke,
0:07:26 > 0:07:28- "Why did the chicken cross the road?"- OK.
0:07:28 > 0:07:33- I'm serving it in many different ways.- Yes.- A consomme with chicken dumplings.
0:07:33 > 0:07:37- A chicken veloute with a chicken lollipop.- Yep.
0:07:37 > 0:07:42Barbecued chicken winglet with home-made corn bread and a little remoulade.
0:07:42 > 0:07:44Why is this dish going to make people smile?
0:07:44 > 0:07:47I've put it in front of people, they look at it,
0:07:47 > 0:07:49and then they get it within a second.
0:07:49 > 0:07:53Well, guys, we're in the kitchen all together. The pressure's on.
0:07:53 > 0:07:55It's the first course. Game on.
0:07:58 > 0:08:01After last year's fall, Stephanie's picking up her game
0:08:01 > 0:08:03with a gastronomic showstopper.
0:08:03 > 0:08:06But she's given herself a mammoth task.
0:08:06 > 0:08:11Her playful performance on a plate is served in three separate acts.
0:08:11 > 0:08:12Stephanie's hungry. I love that.
0:08:12 > 0:08:15You can see the fire in her eyes. She's using the whole chicken,
0:08:15 > 0:08:18dismantling everything, with corn bread, barbecue sauce.
0:08:18 > 0:08:21She's left herself a lot to do. I just hope she pulls it off.
0:08:29 > 0:08:31So, guys, back in the kitchen again.
0:08:31 > 0:08:35- I see it as my big push this year. - Big opportunity.- Yes.
0:08:35 > 0:08:37Hopefully not a swan song!
0:08:37 > 0:08:43I really want to get back to the banquet because I loved it.
0:08:43 > 0:08:46- Once you've tasted it... - You want more.- Yeah.
0:08:46 > 0:08:51Don't you think, Charlie, he should let somebody else have a taste of that success?
0:08:51 > 0:08:53We were all quite close last year.
0:08:53 > 0:08:55So this year, it's all to play for.
0:08:56 > 0:08:58It's really important to nail it on this course.
0:08:58 > 0:09:01I don't want to get to Friday and be knocked out by Colin.
0:09:01 > 0:09:05I want to be the guy supping the champagne thinking, "I'm back in the kitchen in a couple of weeks."
0:09:09 > 0:09:11Charlie, you're wrapping your duck. How are you getting on?
0:09:11 > 0:09:19- You've got your foraged herbs... - I wanted a fruitier flavour. It's an inspiration from what's around me.
0:09:19 > 0:09:22If I hear another British chef tell me about foraged herbs,
0:09:22 > 0:09:25I'd chuck myself off the side of a building.
0:09:25 > 0:09:27No, I don't sing and dance about them too much.
0:09:27 > 0:09:30Charlie's gone down the foraged route.
0:09:30 > 0:09:32But it's still chocolate and cheese!
0:09:32 > 0:09:34He's got to make sure the flavours balance.
0:09:34 > 0:09:37That's the key here. Flavour, flavour, flavour.
0:09:37 > 0:09:40Table 20, 22, please.
0:09:41 > 0:09:43Working with wild ingredients
0:09:43 > 0:09:46is something Charlie Lakin does on a daily basis.
0:09:46 > 0:09:48Although his restaurant is in Kent,
0:09:48 > 0:09:52his cooking style remains firmly in the North East.
0:09:52 > 0:09:54I'm Yorkshire through and through.
0:09:54 > 0:09:58My style of cooking is deep-rooted in rural cookery.
0:09:58 > 0:10:00It's all about big hitting,
0:10:00 > 0:10:04big flavours, probably not too much for the faint-hearted!
0:10:05 > 0:10:08To find the unique ingredients for his dish,
0:10:08 > 0:10:09Charlie doesn't need to venture far.
0:10:09 > 0:10:14Today he's going foraging with three-year-old daughter, Mirabel.
0:10:15 > 0:10:17- Are you going to put your jacket on? - No.
0:10:17 > 0:10:22Charlie's dad, George, also a keen forager, is joining them.
0:10:22 > 0:10:25This is great ingredients. Good local produce.
0:10:25 > 0:10:27Every chef and every Yorkshireman likes it when it's free.
0:10:27 > 0:10:29You can taste it, can't you?
0:10:29 > 0:10:33It's got that herby, minty sage, even rosemary coming through.
0:10:33 > 0:10:37I'm going to use this in my duck confit before I make the rillette.
0:10:37 > 0:10:40It's different, Charlie. Definitely different.
0:10:40 > 0:10:41Are you all right up there, tuppence?
0:10:43 > 0:10:48Dad, I spend all the hours God sends in kitchen. It's great to get a chance to get out.
0:10:48 > 0:10:51Doing the same with Mirabel as we did with you. It's a great thing.
0:10:51 > 0:10:54You've come a long way, kid. You've come a long way.
0:10:54 > 0:10:56- Cheers, Dad.- I'm proud of you.
0:10:56 > 0:10:58It means a lot.
0:10:58 > 0:10:59Means a lot.
0:10:59 > 0:11:01Yeah.
0:11:01 > 0:11:03I couldn't be prouder.
0:11:14 > 0:11:19So, Colin, this time last year, you were running around, flapping a little bit.
0:11:19 > 0:11:23You got to the banquet. You're looking pretty calm and relaxed.
0:11:23 > 0:11:26Bit of experience, now. You've got your reputation on the line.
0:11:26 > 0:11:29You have to make sure you do yourself proud and get yourself organised.
0:11:29 > 0:11:31Cheers for that one!
0:11:31 > 0:11:34I think with Colin, he is only just doing tomato salad
0:11:34 > 0:11:36but it isn't going to be tomato salad with Colin.
0:11:36 > 0:11:39He's going to bring something special to the plate.
0:11:39 > 0:11:42Colin's serving his gazpacho as a mousse,
0:11:42 > 0:11:46which involves a delicate process of boiling, cooling and chilling.
0:11:46 > 0:11:50But after last year's win, he's feeling confident
0:11:50 > 0:11:52his highly technical dish will deliver.
0:11:52 > 0:11:55Jason understands that I got my first starter, last year,
0:11:55 > 0:11:58to the banquet. And I suppose the pressure is on.
0:11:58 > 0:12:01- How are you getting on?- I've made my own gazpacho mousse.- Right.
0:12:01 > 0:12:03Given it this shape and also the creases of the tomato...
0:12:03 > 0:12:07- It looks like...- Yeah. So what I'm going to do now
0:12:07 > 0:12:09is dip this into the liquid nitrogen,
0:12:09 > 0:12:12make it nice and cold, so when it hits the gel...
0:12:12 > 0:12:14I want the gel to be quite thin.
0:12:14 > 0:12:17That agar and that type of stuff. Chewing on gel.
0:12:17 > 0:12:19I don't want you to be chewing on gel.
0:12:19 > 0:12:24I want you to enjoy the flavour. So it's full of flavour, and just enough to hold the mousse together.
0:12:24 > 0:12:25Great.
0:12:26 > 0:12:30Colin McGurran is one of the North East's most creative chefs.
0:12:30 > 0:12:33- OK. Two beef. Four minutes, please. - Oui, Chef.
0:12:33 > 0:12:35My style of cooking is very precise. Very controlled.
0:12:35 > 0:12:39The thing that really inspires me is using humble ingredients.
0:12:39 > 0:12:43But the challenge is to take something simple and make it fantastic.
0:12:43 > 0:12:4990% of Colin's produce comes from farmland surrounding his restaurant.
0:12:49 > 0:12:53The simple life is something both Colin and his family relish.
0:12:53 > 0:12:55I've done another veg medley.
0:12:55 > 0:12:59'When you're doing challenges like this, and your confidence waivers now and then,
0:12:59 > 0:13:02'it's good to have good support, good family, and it keeps you going.'
0:13:02 > 0:13:04You got really nervous watching him in the final.
0:13:04 > 0:13:08- I wanted him to win, and he did! - Really nervous, weren't you? - They were crazy.
0:13:08 > 0:13:13This dish is all substance. I've thought very hard about nailing the technique
0:13:13 > 0:13:17and making sure the flavours deliver over and above everything else.
0:13:17 > 0:13:20To ensure the best produce for his dish this year,
0:13:20 > 0:13:23nothing less than perfect tomatoes will do.
0:13:23 > 0:13:27So Colin's visiting tomato farming expert Chris Cole.
0:13:27 > 0:13:30Chris, what I'm looking for is a variety of tomato
0:13:30 > 0:13:34that's got the element of you think it's going to be hard, but it's ripe, like a green one.
0:13:34 > 0:13:36This is Green Zebra.
0:13:36 > 0:13:39It's got that nice balance of sweetness with acidity.
0:13:39 > 0:13:40Amazing.
0:13:40 > 0:13:44This is a tomato from Korea. It's called a Black Korean.
0:13:44 > 0:13:47- This is exactly what we're looking for.- Eye-catching.
0:13:47 > 0:13:50Everything has to be a surprise, and has to be an absolute pleasure.
0:13:50 > 0:13:53I've shown you mine. Are you going to show me yours, Colin?
0:13:53 > 0:13:57On your plate, you'll think it's a tomato salad.
0:13:57 > 0:13:59- That is the surprise. - The gazpacho is in there.
0:14:01 > 0:14:02Wow!
0:14:02 > 0:14:04That's extraordinary!
0:14:04 > 0:14:06'The expert's told me he likes it.'
0:14:06 > 0:14:09If he likes it, it should be good enough for the judges!
0:14:12 > 0:14:16Back in the kitchen, Stephanie's given herself a huge task
0:14:16 > 0:14:18with her three-ways chicken dish
0:14:18 > 0:14:21which has eight different elements.
0:14:21 > 0:14:24She's still got to make her corn bread from scratch.
0:14:24 > 0:14:27The juggling act is taking its toll.
0:14:28 > 0:14:30How are you doing, Steph?
0:14:30 > 0:14:32Suddenly I'm feeling the pressure, Chef.
0:14:32 > 0:14:36You're pushing yourself this year, making sure you nail every component.
0:14:36 > 0:14:38I'd like to think so.
0:14:38 > 0:14:41It's hard for Steph having been knocked out first last year.
0:14:41 > 0:14:45For her to come back hard and making sure you perfect things properly,
0:14:45 > 0:14:49she's got an awful lot to do. It could be an Achilles' heel for her if she doesn't perfect it.
0:14:52 > 0:14:56Traditional chef Stephanie is used to serving no-frills fare
0:14:56 > 0:14:58at her restaurant in Yorkshire.
0:14:58 > 0:15:02Two chicken Caesars, a prawn avocado and a real chips.
0:15:02 > 0:15:07I'd like to think that my food is fun, it's food people want to eat.
0:15:07 > 0:15:09Local food cooked well.
0:15:09 > 0:15:10Just how we like it.
0:15:10 > 0:15:16A lot of chefs are very serious. And I enjoy a good laugh. I really do.
0:15:16 > 0:15:21Last year, Stephanie pushed the fun too far with gimmicks and it backfired.
0:15:21 > 0:15:24I'm not sure that quite works.
0:15:24 > 0:15:28Determined to get the balance between gastronomy and the spectacle spot on,
0:15:28 > 0:15:30Stephanie's taking a trip to Harrogate Theatre
0:15:30 > 0:15:35to get some tips from someone who knows the secret to show-stopping success.
0:15:35 > 0:15:38- Wow! Hello, Chris! - How are you doing? All right?
0:15:38 > 0:15:40Nice to meet you. Nice to meet you.
0:15:40 > 0:15:43Pantomime dame Chris Clarkson.
0:15:45 > 0:15:46Oh, my life!
0:15:48 > 0:15:53When performing, you need to make sure that you are comfortable with the role you're playing
0:15:53 > 0:15:54as yourself.
0:15:54 > 0:15:57It's all very good putting on a silly dress and hat
0:15:57 > 0:16:00but if you can't do the role without all this,
0:16:00 > 0:16:03then you're not doing it correctly.
0:16:03 > 0:16:05The food has to deliver on flavour
0:16:05 > 0:16:10which I suppose the analogy is your gags, your humour, has to deliver.
0:16:10 > 0:16:15But last year, I got too carried away with "the hat and the dress"
0:16:15 > 0:16:18and didn't really bang home the flavour.
0:16:18 > 0:16:21I think this year I've learned from that.
0:16:21 > 0:16:24- Right. It's got to taste good or better than it looks.- Yeah.
0:16:24 > 0:16:26With a headline act to hand,
0:16:26 > 0:16:30Stephanie's keen to see if she's hit it with her chicken oyster lollipops.
0:16:30 > 0:16:33That was spot on!
0:16:33 > 0:16:34Excellent.
0:16:34 > 0:16:35"Eggs-cellent", even!
0:16:36 > 0:16:40Easily that could have a starring role in the banquet. Easily.
0:16:40 > 0:16:43'The performance, here, is what it's all about.
0:16:43 > 0:16:46'That's what I take from today.'
0:16:46 > 0:16:49What's on the plate has got to be strong, it's got to be good.
0:16:49 > 0:16:52It's got to have a sense of humour and it's got to deliver.
0:17:01 > 0:17:03Back in the kitchen, the mood is tense
0:17:03 > 0:17:06as it's close to plating up time.
0:17:06 > 0:17:10Stephanie's preparing corn bread for her three-ways chicken dish.
0:17:10 > 0:17:13Can I get a baking tray for these, darling?
0:17:13 > 0:17:17Charlie's filling his moulds of duck rillette with port consomme
0:17:17 > 0:17:20so they'll be ready for his blue cheese and chocolate.
0:17:20 > 0:17:22And Colin's finishing off his cod brandade
0:17:22 > 0:17:24for his tomato salad.
0:17:24 > 0:17:28This year, Charlie is all over the place.
0:17:28 > 0:17:30Colin looks like Mr Cool.
0:17:30 > 0:17:34So it will be very interesting to see how the food differs.
0:17:34 > 0:17:36There's only one way to find out, isn't there?
0:17:40 > 0:17:41Colin's first to plate up.
0:17:41 > 0:17:44He starts with a smear of cod brandade.
0:17:44 > 0:17:48His gazpacho fake tomato takes centre stage
0:17:48 > 0:17:51in a salad of vibrant, colourful heirloom tomatoes.
0:17:51 > 0:17:55He finishes off by pouring over tomato consomme.
0:18:00 > 0:18:03There you have it. A tomato gazpacho with a cod brandade.
0:18:03 > 0:18:06You think this is the dish that's going to put a smile on...
0:18:06 > 0:18:10- I think it ticks all the boxes. - Let's go taste it.- Thank you.
0:18:14 > 0:18:16That brings a smile to my face.
0:18:16 > 0:18:18It looks as pretty as a picture, Colin,
0:18:18 > 0:18:20but it's got to taste great.
0:18:23 > 0:18:26I like the contrast between the room temperature tomato
0:18:26 > 0:18:28and the very cold gazpacho.
0:18:28 > 0:18:32I do as well. And the cream in the brandade works really well with that.
0:18:32 > 0:18:38Quite a lot going on there. Do you feel you've got the temperature and textures bang on?
0:18:38 > 0:18:42The gazpacho is a chilled soup normally, so that's going to be cold.
0:18:42 > 0:18:45The tomatoes taste better at room temperature.
0:18:45 > 0:18:48I think the texture, the balance, the flavour. Wow!
0:18:48 > 0:18:50Yeah, the flavours are absolutely fantastic.
0:18:50 > 0:18:55Cod is quite an interesting ingredient to put with the tomato salad.
0:18:55 > 0:18:58I wanted a different flavour, rather than just vegetables or tomatoes.
0:18:58 > 0:19:01But cod and tomato, I think, is a great combination anyway.
0:19:03 > 0:19:05That's a worry, that dish!
0:19:05 > 0:19:07Yeah, yeah. But hey, you know.
0:19:09 > 0:19:14You feel this is the dish that's going to put a smile on their faces at the banquet?
0:19:14 > 0:19:18It's quite serious, but with a bit of humour that brings a smile to your face when you cut into it.
0:19:18 > 0:19:20So that's my thinking behind it.
0:19:22 > 0:19:26- It's a joyous smile rather than a belly laugh, isn't it?- Yeah.
0:19:29 > 0:19:33Well, that's an interesting one. I think it went well.
0:19:33 > 0:19:37I think Jason liked it, so I'm hoping for an eight, I think.
0:19:39 > 0:19:43Next up is Charlie. As he pipes his duck confit with blue cheese,
0:19:43 > 0:19:46his fellow chefs are getting curious.
0:19:46 > 0:19:49This is the point of no return, now. There's no going back.
0:19:49 > 0:19:52Fighting. There's on safety barrier any more!
0:19:53 > 0:19:56To achieve the desired finish, he sprays on melted chocolate,
0:19:56 > 0:19:59and the secret behind his presentation is out.
0:20:01 > 0:20:03So you're basically serving dog muck on a plate?
0:20:03 > 0:20:07I'm after shocking. I'm after, "Boom!" There you go.
0:20:07 > 0:20:09Wow!
0:20:09 > 0:20:11Charlie is spraying his muck, shall we say.
0:20:11 > 0:20:13I hope this works out for him.
0:20:13 > 0:20:16I know we have to take risks in this competition, but that's a risk too far.
0:20:21 > 0:20:24He starts his plate by drizzling a pickled liquor reduction
0:20:24 > 0:20:26and carefully places on pickled damsons.
0:20:28 > 0:20:30On goes Charlie's centre-piece,
0:20:30 > 0:20:33a massive risk in terms of its flavour combinations
0:20:33 > 0:20:35and its presentation!
0:20:35 > 0:20:37Completing the dish, twig-like breadsticks,
0:20:37 > 0:20:39a scattering of foraged herbs
0:20:39 > 0:20:41and slivers of duck rizola.
0:20:51 > 0:20:53Why is this going to bring a smile to my face?
0:20:53 > 0:20:56Well, it's that sort of potty humour!
0:20:56 > 0:21:01Yeah, well, my breath's been taken away for the first time ever on Great British Menu!
0:21:02 > 0:21:05The most important thing is, does it taste good?
0:21:10 > 0:21:13So, Charlie, do you think that's going to be controversial?
0:21:13 > 0:21:15It's risky.
0:21:17 > 0:21:21When you see something that's normally something you wouldn't eat,
0:21:21 > 0:21:23you have to get over that visual effect!
0:21:23 > 0:21:25Very delicately put, Chef!
0:21:27 > 0:21:29Talk me through what we've got in here.
0:21:29 > 0:21:32Duck rillette in a consomme jelly.
0:21:32 > 0:21:34Then a cheese mousse.
0:21:35 > 0:21:38Are you happy that the cheese doesn't overpower the rillette?
0:21:39 > 0:21:41It tastes good to me.
0:21:44 > 0:21:47There's some underlying flavour that is quite strong.
0:21:47 > 0:21:50And it's not the duck, is it?
0:21:50 > 0:21:52That's the thing. You can't taste duck.
0:21:52 > 0:21:54You've got a lot of interesting flavours going on there.
0:21:54 > 0:21:56There is a lot going on.
0:21:56 > 0:22:00But I mean it kind of comes together. It's quite a nice...
0:22:00 > 0:22:03Bit of forest herbs. What are they bringing to the dish?
0:22:03 > 0:22:06It's the textural thing. Them lovely little watery bursts.
0:22:06 > 0:22:08Yeah.
0:22:08 > 0:22:10I was expecting more from Charlie with this.
0:22:10 > 0:22:13If I'm honest, it's not my favourite kind of flavours.
0:22:14 > 0:22:17I've got to ask, do you feel that that is fine dining enough?
0:22:17 > 0:22:21As an opening course to a meal, especially a Comic Relief meal,
0:22:21 > 0:22:23it's hopefully going to get the laughter rolling.
0:22:25 > 0:22:28Well, what can I say? I got the one response I didn't want.
0:22:28 > 0:22:30I could have coped with laughter,
0:22:30 > 0:22:32I could have coped with, "Oh, my God!"
0:22:32 > 0:22:34I didn't want a flat response.
0:22:34 > 0:22:36I think it's bombed.
0:22:40 > 0:22:44Last to plate up is Stephanie. But with eight elements to her dish...
0:22:44 > 0:22:45BLEEP
0:22:45 > 0:22:49..she's put herself under immense pressure to get it out on time.
0:22:49 > 0:22:52Steph? You're panicking a bit. What's going on?
0:22:52 > 0:22:54I've got a lot to do at the last minute.
0:22:54 > 0:22:57Chicken veloute's on. My lollipops are fried.
0:22:57 > 0:23:01The consomme is on. Just got to brush off the crispy skin.
0:23:01 > 0:23:05Finish off my little barbecued winglet.
0:23:05 > 0:23:07- There's a lot to do.- Anything else?!
0:23:07 > 0:23:10A few more things, but I can't remember at this stage.
0:23:10 > 0:23:15Even though it looks like organised chaos, it's all do-able, I think.
0:23:15 > 0:23:17Crack on. See you on the pass.
0:23:18 > 0:23:22Stephanie must remain calm if she's going to deliver a gastronomic masterpiece.
0:23:22 > 0:23:26So, Steph, do you think your dish will make people laugh?
0:23:28 > 0:23:30Oh, dear! Nice one!
0:23:30 > 0:23:36It's time for Steph to get her "Why did the chicken?" dish on the road.
0:23:39 > 0:23:43She starts with an eggshell which she fills with a chicken veloute dip
0:23:43 > 0:23:45and places inside the chicken oyster lollipops.
0:23:46 > 0:23:48She pours consomme into a glass egg
0:23:48 > 0:23:51before adding the herb chicken dumplings
0:23:51 > 0:23:54which is topped with a crispy chicken skin.
0:23:57 > 0:24:01Finally, she layers her corn bread with a remoulade salad
0:24:01 > 0:24:03and finishes with a barbecue chicken winglet.
0:24:10 > 0:24:11- Happy?- Yep.
0:24:11 > 0:24:15Putting the jokes aside, is this a dish you think worthy of going to the banquet?
0:24:15 > 0:24:17- I'd like to think so. - OK. Let's go taste it.
0:24:21 > 0:24:25So, Steph, it's really important that you get off to a good start.
0:24:25 > 0:24:27It's all about confidence, I feel, for you.
0:24:28 > 0:24:32- What do you think of the look? - It looks good, but is it just three canapes?
0:24:32 > 0:24:38That's a crispy chicken skin with barbecue and smokey bacon on top.
0:24:40 > 0:24:43That doesn't really shout chicken skin to me.
0:24:43 > 0:24:47So are you happy with the clarity here? A good consomme you can see all the way through.
0:24:47 > 0:24:49Once I put those dumplings in, I don't know.
0:24:49 > 0:24:53I think it was the dumplings and the nerves got... I don't know.
0:24:55 > 0:25:00I take it this is a consomme. If it is, I'd like mine to be clearer than that.
0:25:00 > 0:25:03Are you happy with the way the chicken oyster is cooked? Not too dry?
0:25:03 > 0:25:05Um, maybe a touch.
0:25:09 > 0:25:12An awful lot of work on this one. That will be a killer.
0:25:12 > 0:25:17You're confident that this is the dish, if it gets to the judging chamber, they'll put it through?
0:25:17 > 0:25:19It's simple humour, but I like that.
0:25:22 > 0:25:24- Hello, guys.- All good?
0:25:24 > 0:25:27Some good, some bad, I think.
0:25:27 > 0:25:28But it felt OK.
0:25:28 > 0:25:30Are you happy with yours?
0:25:30 > 0:25:34The dish tasted as it meant to. Just didn't get the sense of humour, though.
0:25:34 > 0:25:38I know exactly how it feels. Last year, I got a four for something I thought was great.
0:25:38 > 0:25:42- So I know... I'm not holding my breath.- No. No.
0:25:57 > 0:25:59Well, guys.
0:26:00 > 0:26:03Colin, your gazpacho was pretty as a picture.
0:26:03 > 0:26:07It had the wow factor. No two ways about that.
0:26:07 > 0:26:09It tasted great. I liked all the vegetables.
0:26:10 > 0:26:12But was it innovative?
0:26:13 > 0:26:16No. No, I don't think so.
0:26:16 > 0:26:20I felt that maybe you could have done something a bit more of you.
0:26:20 > 0:26:22But all in all, I thought it was a great dish.
0:26:24 > 0:26:28Charlie. "Mind your step". When you brought the slate to the pass,
0:26:28 > 0:26:30I was speechless, to be honest.
0:26:32 > 0:26:36I'm a big fan of blue cheese, and when I tasted the dish with the components together,
0:26:36 > 0:26:41I thought it worked. But all in all, will people think it's a step too far?
0:26:43 > 0:26:46So, Stephanie, for your "Why did the chicken cross the road?"
0:26:46 > 0:26:52I really liked your presentation. Nearly every element I thought was executed great.
0:26:53 > 0:26:56I felt the chicken consomme could have been a bit clearer.
0:26:57 > 0:27:01The chicken oyster I felt was overcooked.
0:27:04 > 0:27:05So to the scores, guys.
0:27:05 > 0:27:07Colin, for your gazpacho...
0:27:10 > 0:27:12..I'm giving you...
0:27:15 > 0:27:18..a seven. I liked that dish. Well done.
0:27:19 > 0:27:20Charlie...
0:27:21 > 0:27:25For your duck I'm giving you a...
0:27:27 > 0:27:29..five.
0:27:30 > 0:27:33Steph. "Why did the chicken cross the road?"
0:27:35 > 0:27:37It's going to be a...
0:27:40 > 0:27:42..a seven. So joint lead.
0:27:43 > 0:27:47This has been the best thing. If I can keep this rolling,
0:27:47 > 0:27:49I'm on the right road.
0:27:49 > 0:27:51I suppose he thought it was unoriginal.
0:27:51 > 0:27:53I think my dish was the best of all three.
0:27:53 > 0:27:56Obviously the presentation didn't do me any favours.
0:27:56 > 0:27:59But it's out the way. All to play for.
0:27:59 > 0:28:03All the chefs competing in the series are doing their bit for Comic Relief
0:28:03 > 0:28:08by taking part in Menu Relief, along with hundreds of other restaurants all over the country.
0:28:08 > 0:28:10Go to...
0:28:12 > 0:28:16..to find out more and learn about Red Nose Day 2013.
0:28:17 > 0:28:21Tomorrow the competition continues with the fish course
0:28:21 > 0:28:24as Charlie tries to redeem himself.
0:28:24 > 0:28:27Just how I like it. Last bloomin' minute. Bring it on!
0:28:28 > 0:28:30Everyone's out to impress.
0:28:30 > 0:28:33It's going to be a talking point in the dining room.
0:28:54 > 0:28:56Subtitles by Red Bee Media Ltd