We kicked off the week with the starters. Bryn created a lobster salad with summer vegetables and Welsh water vinaigrette and Matt went for the unusual combination of pork belly, smoked eel, beetroot and horseradish.
Matt cooked sea trout with cockles and soused vegetables and Bryn opted for salmon with mussels, crushed potatoes and horseradish sauce.
Both chefs decided to cook beef for mains. Bryn roasted rib of Welsh black beef with oxtail, ceps and onion purée and Matt poached a fillet of beef and served it with sautéed snails, asparagus and cauliflower purée.
Matt served rhubarb poached in ginger wine, polenta crumble and vanilla ice cream, while Bryn banked on his strawberry soufflé rising to the challenge. The judges' opinion, however, made Bryn rethink his dessert for the final week.
