Chris handled the butchery with remarkable confidence and speed despite claiming he had never worked with cod collar before. He identified and removed the silver skin unprompted, understanding it would tighten and curl during cooking. He made a marinade for the collar using soy sauce, vinegar, honey and ketchup — a flavour-enhancing variation that both judges praised. His tempura batter was well executed with a light, airy texture and good golden colour. His Korean barbecue sauce was well balanced with gochujang as the base, honey, vinegar and butter to finish. Crucially, he tasted constantly throughout the cook, adjusting his seasoning and balance — something Philli specifically praised. He worked cleanly and methodically, finishing with seconds to spare and instinctively trying to clean down his section before the judges stopped him. The judges gave universally outstanding feedback.