Spencer Metzger: "So let's start with the scallops. Do you think they're the right thickness, the right temperature?"

Lewis: "No, I. I think I should have gone a little bit thinner and make the dashi a bit hotter."

Peers, talking behind the scenes

"I think it's a risk doing the whole scallop raw."

Back in the Judging Room

Spencer Metzger: "And then we've got, obviously, the horseradish custard at the bottom. What do you think about the flavor, the texture, the amount of it in the dish?"

Lewis: "I think, yeah, it just needs a bit more punch. It needs more fresh horseradish. 

Peers, talking behind the scenes

"I'm definitely getting enough horseradish"

"I think it's well balanced."

Back in the Judging Room

Spencer Metzger: "And the nasturtium oil is coming through?"

Lewis: "Yeah, not very strongly, but they both have a peppery element."

Spencer Metzger: "And if you had to score this dish, what would you give it?"

Lewis: "Going to go six. Nothing on this. Perfect. There's just lots of little errors, as I say. So I think everything can be tweaked up a bit."

Final Judging

"About the cooking, Lewis, for your dish. NHS, I like the dashi served in the old medical bottle. I think you could have been a little bit more creative with the presentation of dish. The scallops, I thought they were sliced perfectly, and they had a nice bite. The nasturtium oil was a little bit weak. I think it could have been a bit more fiery. The horseradish custard had a good peppery taste. I think you could have made it a little bit firmer so it didn't all curdle in the bottom of the bowl."