Northern Ireland Starter Great British Menu

The country's best chefs are raising a curtain on the finest food

-in the land...

-Wow!

..to present at a special banquet,

celebrating 25 years of Red Nose Day,

at the magnificent Royal Albert Hall.

The challenge, to create fabulous dishes that are spectacular and fun.

There's been hilarity...

..and sometimes despair.

My breath's been taken away for the first time on Great British Menu.

Each chef hoping to raise money and a laugh...

-Ha-ha-ha!

-Yeah, I'm laughing.

..to support Comic Relief.

This week, fighting to represent Northern Ireland,

is returning banquet winner Chris Fearon...

It doesn't throw me at all.

I don't feel as if I've anything to prove, really.

..his old boss, experienced chef, Raymond McCardle...

So, Christopher, let's hope this little piggy goes to market

and doesn't have to go home.

Ha-ha-ha!

..and Northern Ireland's latest rising star, Ian Orr.

Let's have a soup off!

Chris entered last year's finals as a previous banquet winner,

but found the competition too tough to handle.

It's not good enough, you know, it's not good enough.

Now he's back and determined to whip up some laughs

and go home a champion again.

-So everything is going to plan?

-Oui, chef.

But his old boss is in the kitchen

and determined to steal the limelight.

I'll leave the comedy to you, Christopher.

Hopefully we're not laughing later.

This year's challenge is to create a performance on a plate.

Dazzling gastronomic dishes that'll make people smile.

The chefs have teamed up with some of Britain's best-loved entertainers

to raise money for Comic Relief.

Thank you very much.

Judging the chefs this week

is one of the veterans of Great British Menu,

former fish & dessert course champion, Glynn Purnell.

I've cooked on the Great British Menu twice and the banquet twice,

which is a fantastic achievement, and the amount of effort and

ambition you have to get there, I'm hoping these boys have got it today.

-Hi, guys, how are we?

-Hello, Glynn.

-Morning.

-Welcome to the Great British Menu kitchen. Welcome back, Chris.

-Thank you.

-Obviously, last year, you didn't really perform in the final.

-That was tough. Tough.

Ray, your first time.

Must be difficult for you, cooking against one of your old commis?

I don't really think about it.

And Ian, slightly less experienced to these.

What an experience to be here,

and I'm just going to keep my head down and just see if I can compete.

This show's all about producing fantastic food to celebrate

Comic Relief, so good luck.

Thanks very much.

Service! One foie gras, one salmon!

New to the competition is Raymond McCardle,

head chef at Restaurant 23 in Warrenpoint, Northern Ireland,

where he brings modern techniques to his local customers.

Service!

As a newcomer, I think I've got what it takes to go all the way.

I'm very competitive, and I'm very driven.

You want to go to the top, and you want to compete with the top guys.

That's what's important to me.

After this we'll go with scallops and a beef salad.

He's keen to show what Northern Ireland has got to offer,

and give his old colleague Chris Fearon a fight he won't forget.

I just want to win.

-Morning.

-How are you?

-I'm very good.

-Good.

-Great to be here.

-What are you cooking today?

Black truffle and wild mushroom veloute, topped with a bacon cream.

It was inspired by a stout.

So, what sort of mushrooms are you using?

Paris Browns, and the flat caps, and truffles and some ceps.

So you've got the bacon foam?

Yeah, it's a sweet cure bacon, to add a bit of texture.

Essentially, you're doing a soup.

-Is that strong enough to kick off a banquet?

-Yeah.

I didn't want to go protein, protein, protein,

so I thought about the balance of the menu,

and the presentation is half in the bottle, half in the glass,

and the bread's going to be served in a wee potato sack.

-Is it going to make me smile?

-I think it is.

I think it's really Irish, that's important to me.

So this is Irish on a plate with a big smile?

"With a big smile" is right.

-Well, good luck.

-Thanks.

Raymond's hoping his black truffle and wild mushroom veloute,

served as a glass of stout, will trounce his competition

and represent his love of fine Irish produce.

Raymond's up against his old commis chef,

which is a bit... Well, it's going to be strange in there.

You imagine if the apprentice beats the master.

That's going to be a battle to see, and I'm looking forward to that.

Two lamb, one quail been ordered.

Next up is a rising star in Northern Ireland, Ian Orr,

head chef at Browns in Derry.

Two pea soup, tortellini and a duck.

ALL: Yes, chef.

This is the biggest challenge I've ever had to face as a chef.

I'm honoured to be up against two of the top boys in Northern Ireland.

He's well on track for a Michelin star,

with a mention in the recent star guide.

He's also looking to take the Northern Irish place in the finals.

Yes, I am going to be under pressure because it's new to me,

but as a newcomer, I feel I might have the edge to win it.

-Morning, chef.

-How are we?

-Not too bad.

Welcome to the kitchen. What are we cooking for the first course?

Rabbit in a hat, really. A bit of fun.

I've got a beautiful bit of rabbit, I'm going to make rabbit bacon.

I'm going to wrap the bacon round the loin,

do a little rabbit lollipop.

Sort of had deja vu, then.

I'm sure I did rabbit lollipop a few years ago.

-Did you?

-I did, yes.

So, good luck!

OK, OK.

Basically, I'm doing carrot and smoked cheese doughnut.

Carrot and smoked cheese?

I'm doing a savoury doughnut with carrots, and I'm just going

to serve it in a Tommy Cooper hat, like a fez, so that's my fun factor.

Has it got enough sense of humour, enough personality,

a smile on the plate?

I think it does, with the style of cooking that I do,

I just put a hat on it, so hopefully that's enough to make us laugh.

-Well, good luck.

-Thank you.

Obviously, you need to crack on.

Cheers.

Ian hopes to make a big first impression

with his Rabbit in a Hat starter, by demonstrating his technical skill

with elaborate combinations of rabbit and carrot.

Ian's dish is really complicated.

It's his first time in the kitchen.

Has he bitten off more than he can chew?

Listen up. Express ham, express risotto, two express fish!

Last but not least is Chris Fearon,

two-time contender and head chef at Deans at Queens, Belfast.

On the pass - go, go, go.

I wouldn't be taking part in this competition

if I wasn't in it to win it.

Let's do it, please. Let's do it.

Comic Relief brief, it really suits me, and I want to do well.

Bring it on.

Welcome back to the kitchen. Nervous?

Oh, yeah. Of course. You have to be.

So, what are you going to kick off with today?

I'm going to call it the Piggy Bank.

Bit of a consomme soup, some chicken,

and I'm going to put some scallop meat in that as well,

and some prawns, and then make some dumplings up.

Some Thai influence is going into it.

A couple of pork scratchings inside, a bit of apple.

So it's a Thai-influenced dish?

Yeah, I suppose it would be, yeah.

If it's Thai-influenced, are you using fish sauce or anything?

No. I want to bring a bit of lemon juice in there,

and a bit of the shiitake.

So you're confident it's not just a bowl of soup?

No, it's not just a bowl of soup,

because you've got a beautiful dumpling there.

What do you think about the two soups?

Mine's very clean flavours. There seems to be a lot going on there.

It's interesting to see two soups on the pass.

I've never seen a soup go through, so, obviously, good luck,

enjoy cooking, have a smile, but let's have some serious food as well.

-Good luck, guys.

-Thank you.

Chris is relying on his Piggy Bank to raise a smile,

and his Thai-inspired soup, with delicately flavoured

pork and shellfish dumplings, to deliver on taste.

This dish sounds really simple but it needs to be like amber,

It needs to be like liquid gold to really shout out

and really score high on the marks.

Is that soup going to be strong enough?

Is it going to have that Thai flavour that he's looking for?

So, Chris, pressure's on. Glynn said you didn't really perform last year.

Yeah, it was tough last year.

Sure everybody's feeling the pressure today, you know?

It's a tough environment to be in. It doesn't throw me at all.

I don't feel as if I have anything to prove, really.

-Nothing to prove?

-No.

Interesting.

Me and Ray are both doing soups, both very different.

Ray's soup, he's gone very arty with it.

It's not all about local produce this year.

It's about doing fun food that tastes good. Is it fun enough?

I don't think it is.

So, Christopher, you're doing Asian flavours with your soup?

Yeah.

Do you like Asian food?

I do, but you know, an Irishman can't cook Asian food.

Chickens, prawns, scallops, broccoli, mushrooms.

Earthy flavours.

You've got broccoli, you've got mushrooms,

and then apples for a bit of acidity.

It's not rocket science, you know.

No, but I suppose the more you add to something, the more a risk it is.

-Then again, if you don't take the risk, you don't win.

-Correctamundo.

Correctamundo.

You've got to watch that your seafood doesn't overcook, as well.

I'm really relying on the soup to cook to the seafood.

Brought the langoustines so they're almost half-cooked.

-So you're just heating them through?

-That's correct.

Chris's starter is either going to be amazing or not.

There's a complexity of flavours there,

so I wish him the best with that.

-How are we, Chris?

-Good.

What stage are we at now?

I've got the consomme on, just letting that fuse the flavours.

I've got the mix on here, and just playing about with the seasoning.

I've got my crackling in the oven, got my langos prepped,

working on the garnish now for the soup,

and then after that I'm going to start building the dumplings.

Are you happy you're getting the right balance of flavours?

At the minute, the consomme is at a stage where I'm putting

things into that, and bits and pieces at a time.

How about the dumpling mix? Not too rubbery?

I've fired a couple of sample bits, just playing about with

the seasoning, making sure there's enough lemon.

Everything's going to plan?

So the ex-champion is going to plan?

Oui, chef.

I'll leave you to it, then, yeah?

I'm hoping the dumpling's going to be really soft.

If it's like rubber, I'll peel it off and I'll wear it on my nose.

I don't know whether he gets it or not. Maybe it's too simple.

Time will tell.

Service!

Chris Fearon has returned to Great British Menu,

hoping he will be lucky this time.

Third year now I'm doing the Great British Menu.

This year, I'm up against two new guys.

The first year I did it, I was new and I did really well,

so I'm not going to underestimate these two guys.

I'm sure once we get in the kitchen there will be a bit of fireworks.

Just to make sure he's heading in the right direction,

he invites his best friend Marty to taste his seafood dumplings.

I think this is almost ready.

Last year was a bit out of your comfort zone, Chris,

but I think this one has got you written all over it.

I did struggle last year, and this brief doesn't suit me,

but maybe that's an added bit of pressure,

because I know it suits me, I really want to try a bit more,

-therefore there is more pressure on me.

-Yeah.

To succeed, you know, so... I'll relish it.

Third year, I've got a bit of experience

and I want to give it my all.

You go first, chief.

What do you think? Does it taste all right?

The lime gives it a bit of freshness.

With the coriander. It's very, very good, Chris.

I think Marty picked up on the fact that last year the confidence

was down, but I think that was a big learning curve for me,

and I'm going to go in this year much more positive,

and I'm going to smash it.

Back in the kitchen,

new boy Ian is questioning his two competitors on their choice of soup.

So, lads, Glynn's kind of saying,

is the soup good enough for the banquet?

Soup's never been a starter course for the banquet.

Is that something that you are aiming to get in?

I think there's a first time for everything.

-Wouldn't you say so, Ray?

-Yeah.

-Is the soup too easy?

-It's all about the flavour.

I have to say, Ray, I'm definitely looking forward to tasting yours.

-It sounds great.

-Yeah.

You not looking forward to tasting mine?

I wouldn't want to be in Chris's shoes right now.

He's under a lot of pressure.

He's got one course at a banquet before,

so obviously he's definitely feeling it.

Experienced chef Raymond has opted for simplicity.

His wheaten bread mix is almost ready,

and his mushroom and truffle soup is starting to take shape.

Hi, Ray, how are we getting on? You've got your consomme on?

I've added the truffle juice.

I used 500g of mushroom stock, and then 50ml of truffle juice.

Are you happy that it's nice and clear, and you've got those flavours?

Yeah, the truffle's there in the background.

It's not in your face, and when you drink it,

you get the mushroom, then you get the truffle at the end.

It's more gastronomic than, you know, a crazy hit at the start.

-Feeling the pressure?

-A little bit.

Good. It shouldn't be easy.

I've done it before, and look at my grey hair and bald patch.

Yeah, I've got plenty of grey hair!

I would hate to go against someone that I'd trained to cook.

You taught them everything, that's one of the things, but also the

pressure that you have to turn out as the master must be immense.

The inspiration for Ray's dishes comes from the produce

and landscape of Ireland.

In his busy waterfront restaurant,

he's always looking for new ways to impress with food.

OK, table 14, service, please!

When I found out about Comic Relief Great British Menu,

I was so excited.

I think it's the best competition for professional chefs in the UK,

and it pushes you to do something a bit more innovative

and original, and it's a big challenge.

Wanting a second opinion on his starter,

Raymond recruits his niece and son to taste it.

Hi, Dad.

Ladies first.

Thank you.

I want you to try my starter.

-That's lovely flavours in that.

-Yeah.

-What would you give me out of ten, Ross?

-An eight.

An eight? That's good.

Emma, what would you give me? A seven?

Ten.

Oh, a ten! Oh, yeah.

Favourite uncle.

I think my uncle could win this dish.

I love the flavours.

They were very strong, but I think the judges will like them.

So I'm going to get a ten and an eight?

I'd settle for that, be happy with that,

a ten or an eight.

In the kitchen, ambitious new boy Ian is nervous

about his complex rabbit and carrot dish.

I am just a bit worried about these rabbit lollipops.

You know, Chris, I have to say,

I didn't know Glynn had done that before.

It's up to you. You've got to put your own stamp on it.

Yours'll be completely different.

As long as it tastes and looks good, don't worry.

Boys, maybe I should have done the easy route and done a soup.

I think we should have done three soups.

I could change it, maybe rabbit and carrot soup.

It's not too late to change.

We could have a soup-off.

Let's have a soup-off.

Yeah, stick in the thermo.

The first ever thing I turned out on the Great British Menu -

rabbit trifle with rabbit lollipops.

-And you want that?

-I want that, but not with that dish.

Well, hopefully I can be like you.

Take it as an omen!

Are you enjoying your first course on the Great British Menu?

Well, I wish I'd done a soup like the two boys to keep it simple!

Rabbit's a very, very delicate meat.

Cheese, bacon, you're going to have to be really delicate with

those flavours.

There's lots of flavours, but hopefully it will all work.

OK, well, good luck.

That's put the nerves right up me, I have to say,

but hopefully he'll enjoy it, you know.

Ian Oar is an award-winning chef

in Northern Ireland and is striving for Michelin star success.

He cooks simple, tasty food, but he's pushing himself on this year's

Great British Menu to create fun and technically clever dishes.

I feel different because I've been up here in the north-west,

no-one knows who I am,

so I feel that my style of cooking is very simple,

but when I mean simple, it's cooked to perfection,

and I feel that my food will stand up to any chef's.

As a first timer in the competition,

Ian wants some feedback on his starter,

so his dad, Billy, and wife, Jennifer, are his guinea pigs.

Smells delicious.

It does. It smells really good.

My rabbit mayo. Lovely carrot gel.

Yeah, it's beautiful.

Those two flavours work very well.

-They do. It's lovely.

-Very good, excellent.

He's worked so hard to bring his cooking up to where it is

at the moment, so he's in with a good shot.

Do you like that, Oliver?

My son, Oliver, is just an amazing little kid.

I would be so proud if I won this for him.

Maybe someday I'll win the Great British Menu,

he might be the little chef to get the Michelin star in the family,

but if I won the Great British Menu, I would be so proud.

Back in the kitchen, experienced chef Raymond is questioning Chris

about the pork scratchings that accompany his Thai-style soup.

Yeah, so scratchings taste like them crisps, bacon fries.

Is that what you were looking for?

I've got bacon salt to add a bit of smoky bacon flavour into it.

-Is there bacon fries in it?

-In what?

-In the salt?

Bacon fries?

So, Christopher, let's hope this little piggy goes to market,

and doesn't have to go home.

Not a good look for you, Raymond.

It's quite scary when you try to be funny. It frightens me.

I'll leave the comedy to you, Christopher, will I?

Hopefully we're not laughing later.

For me, there's a crazy amount going on.

There's bacon, there's pork, there's lemongrass,

there's mushrooms. That's going to be his challenge,

to get that complexity of flavours to work together.

It's plating-up time, and first to the pass is former champion, Chris.

He places his quirky piggy banks on the pass.

Then seasons his pork scratchings with his bacon salt

and puts them in sackcloth bags.

Adds his mushrooms, his Thai-style soup goes in, and he finishes

with a char-grilled scallop, a langoustine tail

and a steamed dumpling.

So, happy with that?

It's hard to make sure everything's the right temperature,

coming in at the same time, especially when you're pouring

hot soup over some cold elements, but I'm happy with that.

There's nothing that I wasn't happy with.

-We'll find out when we get there.

-Thank you, cheers.

Let's just try the dumpling.

How do you find the dumpling, Ray?

I think there's too many elements in it.

I don't think it needs it, does it?

I wouldn't put pork, chicken, scallop, prawn.

For me, that's a bit bananas.

As soon as you get them, they're like rubber balls,

but the broth is so light, I just wanted them in the middle.

I wouldn't put a whole scallop in a soup.

I would slice it really thin like ceviche, and let the stock poach it.

You served the whole scallop. Any reason why?

I wanted to serve it whole so there would be more chance

of the scallop staying nice and moist in the middle.

How do you find the broth, Ray?

That's the main element which it is, the stock,

-I would have reduced it quite a bit more.

-You're right.

-Are you happy with the seasoning?

-I didn't want to make it too salty.

Plus these cracklings can be quite salty, too,

so I didn't want the whole thing just to taste of salt.

Glynn picked up at the start, he was saying, "Are you using fish sauce?"

-I would've put a bit of fish sauce in.

-Chris isn't.

It would have added a wee bit of sourness to that,

because it's a bit confused.

It's like French broth with Asian influence.

So you've called this a Thai broth.

Have you achieved enough of that Thai flavour in there?

I'm not going to sit and lie to you to your face and say it's perfect.

It's far from perfect. It needs a little bit of work here and there.

Are you intimidated by this, Ray?

I like his whole slant on the presentation,

it's a bit wacky and a bit mad, but I'm not intimidated by the cooking.

Yeah.

Do you think the dish is hitting that brief with the Comic Relief?

There's a piggy bank, there's a bit of pork in the,

you know, it comes apart. I can see the fun element to it.

That's what's great about the competition.

-It's reading the brief, it's written the same for everybody.

-Yeah.

-But it's how you take that.

-How you take it.

You can cook the most amazing food in the world,

but if it doesn't have the brief, you're going home.

I don't really know how that went.

I'm happy with what I did.

Like I said to Glynn,

it wasn't one million miles away from what I practised back at home.

Chris's former boss Raymond is up next.

Will his twist on an Irish stout win the battle of the soups?

How are you doing Ray? What stage are we at now?

Soup in glass, foam on, bacon, wee topping bacon, grated truffle.

Foam, how is that, the consistency?

I don't want it too thick or too light. I want it aerated.

-Are you ready to go?

-Yeah, I'm ready to go.

First, Raymond fills his glasses with the black truffle

and mushroom veloute.

He adds the bacon foam on top,

places the wheaten bread on his serving dish,

and serves the remaining soup in specially-made stout bottles.

Finally, he seasons the foam with a crumble of bacon and wild rice.

First dish, Great British Menu.

Stout, wheaten, served on the Giant's Causeway.

For me, is it going to be a joke,

or is it going to be a culinary explosion?

Hopefully you get a bit of both.

It fits the gastronomic bill and comical, yes, with the beer.

This joke's not going to go flat, then?

No!

Come on, let's have a taste.

It looks like you've got a really good head on that stout of yours.

-Happy?

-Yeah, I'm very happy.

Are you happy you've got enough bacon flavour in there?

The truffle is going to take over a wee bit.

You get the bacon on your nose straight off.

To be perfectly honest with you,

I think the bacon gets lost a little bit.

You can really taste the truffle.

Although it looks like a light dish, it is actually quite rich.

There's a lot of truffle and mushroom going on there,

-but when you taste the foam, you get the bacon.

-Yeah.

For me, it's very strong on truffle.

So, we've got the bread. It's quite soft in the middle.

Is that why you wouldn't serve butter?

Yeah. I also didn't want it to clash with the head of the soup.

Quite a moist wheaten bread.

I was a bit worried about it, I thought,

"Does it need a bit of butter with that?"

-No, definitely doesn't.

-It doesn't.

Will it put a smile on your face when it hits the table?

Yeah, I think between the potato sack, the looking like stout,

I think it's got the humour without going over the top

and being outrageous.

In terms of comedy value, I think he's nailed it with

a bottle of beer, and the take on the stout for what it looks like.

Definitely.

You've tasted both soups. Which one do you think has won in the soup war?

Definitely the bacon and truffle for me.

Well, I've tasted two, and my cards are close to my chest, so good luck.

-See you on the other side.

-Thank you.

Chris, are you threatened by this soup?

I am threatened by it, but you need to be threatened by everybody,

you know.

That was a tough one.

I think he liked it. He's a very intelligent chef.

I think he liked the flavours, they were uncomplicated -

bacon, truffle and sweetbread.

Last to the pass is new boy Ian,

with his complex rabbit and carrot dish.

What's it been like working together in the kitchen again, boys?

Oh, it's great, just like old times. Isn't that right, big boy?

-The master and the apprentice.

-I wouldn't go that far.

This competition is a different animal

to working in your kitchen back home.

You just have to get on with it and work together

and let bygones be bygones.

Ian plates up his carrot and ginger gel and rabbit mayonnaise,

gets the loins and rabbit lollipops from the oven...

Oh, sorry, mate.

..adds his smoked cheese and carrot doughnut,

the carrot spaghetti and rabbit lollipops...

..slices the loin and finally adds the pickled carrots.

I nearly forgot my pickle. Look, I'm shaking.

Brilliant timing.

It's not timing, it's just nerves.

So for me, lads, I just think that's fun,

the fez on the beautiful plate.

And I have everything there. Still shaking.

Don't you have to say something?

"Just like that!"

I just think...

And basically, if we want, we can put it on, you know,

you can imagine 100 people eating that.

First time on the pass.

I definitely didn't make it simple by doing a soup. Only joking, boys!

I'm still shaking.

Let's taste it. We haven't finished yet, we've only just started.

Let's go.

So let's have a look at the cooking degree on the rabbit.

It was slightly over. Maybe a wee bit.

I think it's done enough though, for me.

30 seconds for rabbit is a lifetime.

What about the rabbit lollipop?

It's still moist, which is good.

Let's try the bacon.

And the bacon?

Just another fun element for it, you know, wrapped in bacon.

Bit of work went into that, you know, pressing it, flavour.

It's tasty, isn't it?

I thought it would have been a bit crisper, though.

Inside the doughnut should be quite gooey, yeah?

Yeah, supposed to be, enough cheese in there.

That was a totally different contrast of flavour there

with the cheese in there.

This is just a carrot spaghetti,

so I just tossed it through butter, little bit of tarragon.

Rabbit is such a delicate flavour and can be on a par with

so many different elements.

That's where I thought the cheese came in.

I thought it was totally abstract to the rest of it,

because everything started to eat the same.

There's a lot of flavours. Are you happy with the balance?

I think it's a nice dish, you know.

In terms of the comedy value of the whole thing, the fun element,

the wittiness of the whole thing, this is probably not enough.

The banquet, someone puts it on, just on top of your head, like that.

Straight up. You know, it's a bit of fun.

But you can imagine 100 people, the white plate

and the red for Red Nose Day, as well.

And is that funny?

-Well, big man, how did that go?

-That was tough, lads, I have to say.

-He's hard to read, Glynn, isn't he?

-Definitely hard.

Both of you guys, first year here, I think you put up two really,

really good plates of food, and, you know, my third time here,

never gets easier.

Are you nervous about the judging?

Oh, yeah, definitely. Definitely.

Three more courses to go. It's anybody's.

Well, that's it.

Hi, guys.

Christopher, let's talk about your Piggy Bank. I loved the presentation,

thought it was lots of fun.

It was quite a refreshing dish, and I did like the texture of the dumpling.

But...

..the broth was under-seasoned, and also, either more Thai flavours

or don't call it a Thai soup, so for me, that was either/or.

I thought the presentation overswang the flavour of the broth.

But still very refreshing.

Raymond.

Your black truffle mushroom veloute.

I like the rich flavour of truffle, I thought the mushroom,

that came through as well.

I enjoyed the soft sweetness of the bread.

But...

..although the cream sat really well, for me,

it didn't have enough bacon flavour.

The truffle just overplayed that too much for me.

Ian.

For your loin of rabbit, rabbit lollipop and doughnuts.

-The rabbit lollipop was nice, but weren't as good as mine.

-OK.

The flavour of the rabbit did come through,

but the rabbit loin was overcooked.

You had the smoked cheese.

I didn't think you had enough on there to actually say it's on there.

And also, there was a little bit too much carrot on the plate.

So, chefs, the most difficult part for me

is obviously delivering the scores.

Chris, for your Piggy Bank...

..the score I'll give that is...

..a six.

Raymond.

For your veloute,

I've marked that...

..a seven.

And Ian,

your rabbit dish...

..I've given that...

..a six.

Very, very tight, but can only mean one thing.

We're in for one hell of a scrap. So, guys, bring on the fish.

I didn't expect the scores to be so low.

I'm definitely happy with six,

definitely confident going into the second round.

I thought it was going to kick in around five or six, mid-table.

But seven's fantastic.

He's expecting a really high standard of food,

and we just have to rise to the challenge now.

All the chefs competing in the series are doing their bit

for Comic Relief, by taking part in Menu Relief,

along with hundreds of other restaurants all over the country.

Go to...

..to find out how to join in the fun too.

Tomorrow it's the fish course,

and rivalry between Chris and Ray escalates.

-Do you think you're going to drown today?

-No.

-I'm not cocky.

-I like it.

But who will be the victor?

Keep it straight, mate.

-Untie

-BLEEP

-thing!

Subtitles by Red Bee Media