Overview
The second pair of semi-finalists go head to head in service at Midsummer House with double Michelin starred Daniel Clifford who has run the restaurant for 15 years. They must meet the exacting standards of two Michelin star cuisine, making a highly complex dish executed with precision, finesse, delicacy - and it has to be on time. The bar is then raised higher as they compete again, recreating one of Daniel Clifford's signature dishes: rosemary smoked rump of lamb, courgette and basil puree, piquillo pepper puree and a courgette and yogurt dressing. Finally, the chefs return to the studio where they must deliver a main and dessert inspired by their Michelin experience. They simply have to wow the judges. After Michel and Gregg have judged their two courses, they decide who will leave the competition.