It's Welsh week on the Great British Menu and one of the talented contestants has served some "exceptional" food according to presenter and judge Andi Oliver.
She said Gower's The Beach House owner Hywel Griffith's main, a lamb dish cooked in a self-made blast furnace:, was "spectacular".
She said: "It was so nearly a 10, so spectacular. That brilliant furnace you built took my breath away. You took my breath away."
Curating dishes inspired by the best of Welsh invention and innovation, the three cooks left in the competition are Griffith, Nathan Davies and Ali Borer.
Fourth chef Chris Cleghorn was eliminated after the first round. And after Thursday night's main and dessert round, Anglesey-born Ali left the competition.
The trio created some inspired dishes dedicated to Wales' most inventive characters, David Thomas, who revolutionised the steel industry in South Wales with his hot blast furnace and entrepreneur Sir Pryce Pryce Jones who invented the mail order service. There was also a celebration of botany with a dish dedicated to the first female president of the Cardiff Naturalists Society Eleanor Vachell.
Judge Tommy Banks and Andi Oliver said they were doing Wales proud with their dishes and Oliver praised the trio's commitment to the themes.
Who are the chefs representing Wales?
Nathan Davies
Owner of SY23 restaurant in Aberystwyth, Nathan has worked in Wales' finest restaurants.
The 30-year-old has worked with Stephen Terry at The Hardwick in Abergavenny and as Head Chef at Michelin starred Ynshir under Gareth Ward for four years.
At his SY23 venue Nathan strives to use the best produce from within the restaurant's postcode (SY23!).
Andi Olivier said Nathan's cooking has 'been breathtaking' during his week on the show. And his dessert - The Sky At Night bagged 10/10.
Tommy Banks praised his main, 'Mail Order' saying: "The lamb rib, that was something else, that was special"
Hywel Griffith
Last year's Welsh champ narrowly missed out on the banquet last year, but he's back in the game for this series.
Hywel has been a chef since he was 17 and owns The Beach House restaurant in Oxwich Bay which has one Michelin Star.
The chef even made his own blast furnace - as per his dish dedicated to Sir Pryce Pryce Jones - and cooked his lamb saddle (served with cockle and laverbread sauce) in it.
"The theatre of the whole thing was pretty amazing," said judge Tommy Banks.
What about the other competitors?
Ali Borer
Currently the Head Chef of Nutbourne Restaurant in Battersea, London, Anglesey chef Ali's competition menu featured inspirations such as Enigma code breaker, Mair Russell Jones, and the first suspension bridge which was in Anglesey.
Chris Cleghorn
Cardiff-born Chris, 36, works in Bath at The Olive Tree restaurant at The Queensberry Hotel.
His Welsh innovation-inspired menu included Anne Maclaren’s IVF research and Pembrokeshire-born mathematician Robert Recorde.
The Welsh final of The Great British Menu airs on Friday, April 16 on BBC Two at 8pm.
