The two remaining chefs cook their four courses again for judges Prue Leith, Oliver Peyton and Matthew Fort.
Mary Ellen McTague, James Durrant and Mark Ellis do everything they can to impress the judge with their starter courses.
Poached turbot; venison Wellington; rhubarb compote.
Soft shell crab; roast duck; Kentish apple mousse.
Chilled potato soup oxtail; baked egg custard with fruit.
Lobster; strawberry shortcake; raspberry mousse.