0:00:02 > 0:00:06This week on Great British Menu, three of Wales' best chefs.
0:00:06 > 0:00:10Phil Carmichael, executive chef to former banquet winner
0:00:10 > 0:00:11Jason Atherton...
0:00:11 > 0:00:13Yeah, it's crunch time now.
0:00:13 > 0:00:15..experimental chef Stephen Gomes...
0:00:15 > 0:00:17- That's going to be hot.- Hoo!
0:00:17 > 0:00:20..and young restaurateur Adam Bannister...
0:00:20 > 0:00:22Are you still confident about getting that ten
0:00:22 > 0:00:23you promised us earlier?
0:00:23 > 0:00:25We'll see. HE LAUGHS
0:00:25 > 0:00:28..are competing for the honour of cooking at a banquet marking
0:00:28 > 0:00:33100 years of the Women's Institute at London's historic Drapers' Hall.
0:00:35 > 0:00:39Yesterday's main course saw Phil plate his second winning dish...
0:00:39 > 0:00:40I'm giving you...
0:00:40 > 0:00:42an eight.
0:00:42 > 0:00:45..putting him neck and neck with Adam
0:00:45 > 0:00:47after he struggled under pressure.
0:00:47 > 0:00:51Didn't feel like you were in control at all.
0:00:51 > 0:00:53Stephen remains at the bottom of the table
0:00:53 > 0:00:56but has big expectations for his dessert course.
0:00:56 > 0:00:59- You think you can get a ten today? - It's 11.
0:00:59 > 0:01:02And as dessert is neither Phil nor Adam's strong point...
0:01:02 > 0:01:05- Squish back. Grr!- BLEEP!
0:01:05 > 0:01:07Could it be their downfall?
0:01:07 > 0:01:09I am feeling the pressure now.
0:01:20 > 0:01:22This year, the chefs are celebrating
0:01:22 > 0:01:25the centenary of the Women's Institute, honouring those
0:01:25 > 0:01:28women who have helped put Britain on the culinary map.
0:01:29 > 0:01:33They have researched the rich history of the organisation.
0:01:33 > 0:01:35What sort of things would they have done at the first meetings?
0:01:35 > 0:01:38- Serving fruits and vegetables.- Wow.
0:01:38 > 0:01:41And taken inspiration from the women in their own families...
0:01:41 > 0:01:43I love you. Mwak.
0:01:43 > 0:01:45..to turn homely classics...
0:01:46 > 0:01:48..into modern masterpieces.
0:01:48 > 0:01:51- You think it's a winner? - I think it's definitely a winner.
0:01:53 > 0:01:57Judging them all week is holder of two Michelin stars Tom Kerridge.
0:01:57 > 0:02:00This is the one where the Women's Institute are very strong.
0:02:00 > 0:02:04Baking any form of cake, the guys today really have to up their game.
0:02:04 > 0:02:06They have got to be very good at this one.
0:02:07 > 0:02:10- How are you feeling about the dessert course?- A bit nervous.
0:02:10 > 0:02:13Just takes that bad dish and you're going home.
0:02:13 > 0:02:16It's going to be tough. I've got to throw everything at this.
0:02:16 > 0:02:19I'm not nervous. This is my forte. I love doing desserts.
0:02:19 > 0:02:23- Think you can get a ten today?- You never know. If he likes it, it's 11.
0:02:23 > 0:02:25THEY LAUGH
0:02:27 > 0:02:30First up, Michelin-trained Phil Carmichael.
0:02:30 > 0:02:33After a poor start to the week, he's pulled back points.
0:02:33 > 0:02:35But he is worried about today.
0:02:37 > 0:02:40Very nervous. I'm not a pastry chef.
0:02:40 > 0:02:42Yeah, the pressure now, it's all on.
0:02:42 > 0:02:43I've got to smash this one out.
0:02:45 > 0:02:48- Hello there, Phil.- Hi, Tom. How are you?- I'm good. You OK?
0:02:48 > 0:02:52- Yeah, very good. Thanks.- Pastry one of your strong points?- Not at all.
0:02:52 > 0:02:54Ahh! OK.
0:02:54 > 0:02:58- So this could be a bumpy course? - Yes, it could be.- Oh, dear. OK.
0:02:58 > 0:03:00So, what are we going to be cooking?
0:03:00 > 0:03:03So, the dish is called WI Jammin' At The Fete,
0:03:03 > 0:03:06or as I like to call it, Wi Jammin' At The Fete.
0:03:06 > 0:03:08Wi Jammin' At The Fete.
0:03:08 > 0:03:11Well, we can't have a dessert course without jam on it.
0:03:11 > 0:03:13WI, they are the experts of making jam.
0:03:13 > 0:03:16They are also, they partake in a load of country fairs and fetes
0:03:16 > 0:03:19and everything, so this dish is a sort of celebration of both
0:03:19 > 0:03:21those, you know, elements of the WI.
0:03:21 > 0:03:23Talk me through what we are going to be doing.
0:03:23 > 0:03:26OK. So we're going to be making a poached rhubarb tart with
0:03:26 > 0:03:28some little almond cakes, some rhubarb jam.
0:03:28 > 0:03:32And in the tart is going to be sort of hazelnut and almond paste.
0:03:32 > 0:03:35Bake that in the oven, hopefully within time.
0:03:35 > 0:03:38- Didn't sound very confident there, Phil.- Fingers crossed.
0:03:38 > 0:03:40Just to sort of finish it all off, I'm going
0:03:40 > 0:03:43- to serve puff pastry ice cream. - How are you going to make that?
0:03:43 > 0:03:46So I'm literally just going to take sheets of puff pastry.
0:03:46 > 0:03:47I'm going to cook that in the oven
0:03:47 > 0:03:50and then all I'm going to do with that puff pastry
0:03:50 > 0:03:51is sort of infuse it into some milk
0:03:51 > 0:03:53and use that to make the base for the ice cream.
0:03:53 > 0:03:57Now, are you going to be taking risks here? Are you pushing the boat out?
0:03:57 > 0:04:01Cos I know so far in this competition you've done some great dishes,
0:04:01 > 0:04:04so great solid cooking, but very simple.
0:04:04 > 0:04:07Nothing quite yet that has set the world alight.
0:04:07 > 0:04:10- Is this the dish that is going to do that?- Yes.
0:04:14 > 0:04:17Phil's dish, tart and some jam,
0:04:17 > 0:04:20is there going to be something there that gives it the wow factor,
0:04:20 > 0:04:24those big scores? That's what I'd really like to see from him today.
0:04:24 > 0:04:28Next up, ambitious young chef Adam Bannister.
0:04:28 > 0:04:32After a strong starter saw him top the leaderboard, he struggled
0:04:32 > 0:04:35to reach the same heights with his fish or main courses.
0:04:37 > 0:04:40My risks going into the dessert are pretty much everything.
0:04:40 > 0:04:44I've got a lot going on, but I'm going to give it everything I can.
0:04:44 > 0:04:46Fingers crossed I'll pull it out of the bag.
0:04:50 > 0:04:52How are we doing, Chef? Feeling strong?
0:04:54 > 0:04:57- I don't know about strong.- Pastry not one of your strong courses?
0:04:57 > 0:05:00No, I wouldn't say it's my strong course, no.
0:05:00 > 0:05:04OK, so the two of you both not pastry chefs.
0:05:04 > 0:05:05Interesting.
0:05:06 > 0:05:09So what's the main inspiration behind your dish?
0:05:09 > 0:05:12Rhubarb and custard. You know, it's a family favourite.
0:05:12 > 0:05:15I wanted to honour my mother doing a dish that she would have
0:05:15 > 0:05:16cooked for me.
0:05:16 > 0:05:19So that's myself, my mother and my sister.
0:05:19 > 0:05:21Big family man, yeah?
0:05:21 > 0:05:23Yeah, you know, family means a lot to me
0:05:23 > 0:05:26so, you know, hopefully I can do her proud.
0:05:26 > 0:05:30- It's called A Sweet Force To Be Reckoned With.- OK.
0:05:30 > 0:05:34The play on the words would be the WI are a force to be reckoned with.
0:05:34 > 0:05:39- Absolutely.- I'm using some lovely forced Yorkshire rhubarb.
0:05:39 > 0:05:42OK, so is there lots of components going into this dish?
0:05:42 > 0:05:44I'm going to be making some custard.
0:05:44 > 0:05:48I've got some rhubarb jelly, I've got some poached rhubarb,
0:05:48 > 0:05:52I've got some meringues, different types of meringues.
0:05:52 > 0:05:55Then I've got some Genoese sponge.
0:05:55 > 0:05:56And I've got an ice cream.
0:05:56 > 0:05:58Quite a lot of basic,
0:05:58 > 0:06:01but technically quite hard pastry things to get right.
0:06:01 > 0:06:02Yeah.
0:06:02 > 0:06:04For someone who is not a pastry chef.
0:06:06 > 0:06:08- Yeah. - HE LAUGHS
0:06:08 > 0:06:11- So you are taking a massive risk here.- Um, yeah.
0:06:13 > 0:06:16Adam all week has been running round like a headless chicken,
0:06:16 > 0:06:20trying to push himself. On dessert day, he's doing exactly the same.
0:06:20 > 0:06:23There's a lot there going on, which also means
0:06:23 > 0:06:24there's a lot to go wrong.
0:06:26 > 0:06:29Last up is experimental chef Stephen.
0:06:29 > 0:06:33He nailed the brief yesterday but failed to deliver on technique.
0:06:33 > 0:06:36Today, he must do both or he is going home.
0:06:36 > 0:06:39I am disappointed with my position at the moment,
0:06:39 > 0:06:40but I'm still in the race.
0:06:40 > 0:06:42I mean, you never know what happens with the desserts.
0:06:42 > 0:06:44It's never over till it's over.
0:06:44 > 0:06:46I'm going to have fun while I cook, that's my strategy now.
0:06:50 > 0:06:53Hello, Stephen. Dessert day.
0:06:53 > 0:06:56- Fun day.- Fun day? Are you good at pastry?
0:06:56 > 0:06:58That's my forte. That's my strength.
0:06:58 > 0:07:01Oh, right. Talk me through the dish. What's it called?
0:07:01 > 0:07:03- It's a Thank You In A Box. - Thank You In A Box?
0:07:03 > 0:07:05Thank you, all the women,
0:07:05 > 0:07:08especially the women of the WI, who has been there to support us.
0:07:08 > 0:07:11- So that is the inspiration, saying thank you to the WI?- Yes, Chef.
0:07:11 > 0:07:12I've got something different
0:07:12 > 0:07:14cos I've been doing something different all the way.
0:07:14 > 0:07:17I'm going to do a lavender soap. A lavender soap bar.
0:07:17 > 0:07:19- Soap?- Bar.- OK.
0:07:19 > 0:07:21Then I'm going to have a mango shampoo.
0:07:21 > 0:07:25No, no, we have to stop there. You have to... You have to explain.
0:07:25 > 0:07:28- This is something that people are going to eat?- Yes, Chef.
0:07:28 > 0:07:30I'm going to be making an edible lavender soap,
0:07:30 > 0:07:36a mango shampoo, a coconut lip balm and a rose berry perfume.
0:07:36 > 0:07:38- Right.- It's a fun day, Chef.
0:07:38 > 0:07:41Talk me through the soap bar. What is going in there?
0:07:41 > 0:07:43- Chef, we have milk solids. - Do you melt this down, or...?
0:07:43 > 0:07:46- Yes, you do melt it down. - You reset it into like a bar of soap.
0:07:46 > 0:07:47Yes, I do.
0:07:47 > 0:07:50So, the mango shampoo, what's going into that then, Stephen?
0:07:50 > 0:07:54- I'm using some mango pulp. I'm using some fresh yogurt.- Yep.
0:07:54 > 0:07:58- How are we going to do the coconut lip balm?- Using coconut oil.
0:07:58 > 0:08:03And beeswax. Going to add some curry leaves and some mustard seeds.
0:08:03 > 0:08:07This, for me, sounds very interesting.
0:08:07 > 0:08:10It will be a fantastic way to finish a banquet, Chef. Definitely.
0:08:10 > 0:08:13You're four points behind, Stephen, but if this comes off,
0:08:13 > 0:08:16this could give you a real chance of getting back in it.
0:08:16 > 0:08:19- Thank you.- These guys, neither of them are very confident in pastry.
0:08:19 > 0:08:21So you could have a chance here, Stephen.
0:08:27 > 0:08:31Stephen's dish, Thank You In A Box, as a dessert,
0:08:31 > 0:08:34I'm not quite sure what we're going to get.
0:08:34 > 0:08:38Stephen is sat back in third place behind the other two guys.
0:08:38 > 0:08:41He knows he has got to take some risks to get there.
0:08:41 > 0:08:43This is his last roll of the dice.
0:08:43 > 0:08:47Guys, this is the one where a lot of chefs come a cropper.
0:08:48 > 0:08:50It's over to you. Good luck, boys.
0:08:55 > 0:08:57As the chefs start cooking,
0:08:57 > 0:09:02all eyes are on Stephen with his unusual dish of edible cosmetics.
0:09:02 > 0:09:05Do you think you are taking too much of a risk with this dessert?
0:09:05 > 0:09:07I always take risks. I've been taking risks from day one.
0:09:07 > 0:09:10- What's wrong with you guys?- And it has really paid off so far, has it?
0:09:10 > 0:09:12So...
0:09:12 > 0:09:15- It's going to taste much nicer than your rhubarb.- Yeah? Look at it.
0:09:15 > 0:09:17- Look at what? - Look, beautiful rhubarb.
0:09:19 > 0:09:23Yesterday, Stephen delivered on story and presentation.
0:09:23 > 0:09:25Today, he has to perfect flavour
0:09:25 > 0:09:28and technique too to stay in the competition.
0:09:28 > 0:09:30Most important course for me.
0:09:30 > 0:09:32I've got to give it all.
0:09:32 > 0:09:34They're going for the classics.
0:09:34 > 0:09:36I'm going for something to have fun and give it a fun impact
0:09:36 > 0:09:38to the whole thing.
0:09:38 > 0:09:43To make his edible lip balm, he melts beeswax and coconut cream
0:09:43 > 0:09:45and combines with curry leaf-infused coconut milk.
0:09:45 > 0:09:48I think this is the one where he is taking the biggest risk.
0:09:48 > 0:09:51Certainly for me, it sounds a little bit, you know, too out there.
0:09:51 > 0:09:53He might pull it off, I don't know.
0:09:55 > 0:09:57Joint leaders Adam and Phil are going head-to-head
0:09:57 > 0:09:59with their desserts,
0:09:59 > 0:10:00both poaching rhubarb.
0:10:00 > 0:10:04- Both of you guys are using rhubarb. Whose is going to be better?- Mine.
0:10:04 > 0:10:06Seriously? Mine.
0:10:06 > 0:10:08Fighting talk, Chef?
0:10:08 > 0:10:10THEY CHUCKLE
0:10:10 > 0:10:13For his fete-themed dish, Phil makes rhubarb jam
0:10:13 > 0:10:18and puff pastry ice cream before getting his almond cakes on to bake.
0:10:18 > 0:10:23Having been late with his last two courses, he must be on time today.
0:10:23 > 0:10:25- Is this thing actually- BLEEP- on?
0:10:25 > 0:10:27Dessert course, not my strongest.
0:10:29 > 0:10:30Massive pressure.
0:10:30 > 0:10:33If I'm late again to the pass, that could be me out of the competition.
0:10:35 > 0:10:37Squish back.
0:10:37 > 0:10:41All week, Adam has been stretching himself to elevate humble
0:10:41 > 0:10:42British classics.
0:10:42 > 0:10:46And his complicated rhubarb dessert is no different.
0:10:48 > 0:10:50What are you doing with your rhubarb, Adam?
0:10:50 > 0:10:52A few little different things.
0:10:52 > 0:10:56I've got a bit of rhubarb jelly, a bit of poached rhubarb,
0:10:56 > 0:10:58rhubarb ripple ice cream.
0:10:58 > 0:11:00That sounds lovely.
0:11:01 > 0:11:04After making errors under pressure with his main,
0:11:04 > 0:11:08Adam must hold his nerve today juggling multiple elements.
0:11:08 > 0:11:11He combines rhubarb and sugar to make a syrup
0:11:11 > 0:11:13and works on a Genoese sponge.
0:11:13 > 0:11:17Adam, again, has chosen a lot to do. He's running around.
0:11:17 > 0:11:19I just hope he's not bitten off more than he can chew.
0:11:21 > 0:11:24Phil is also trying to push himself with his dessert.
0:11:24 > 0:11:26He is assembling his tart with poached rhubarb
0:11:26 > 0:11:30and rhubarb jam, topped with a layer of hazelnut paste.
0:11:31 > 0:11:34But as he gets his almond cakes out of the oven,
0:11:34 > 0:11:36he discovers all is not well.
0:11:38 > 0:11:41- BLEEP!- Argh! They're overcooked.
0:11:41 > 0:11:44They're like hockey pucks now.
0:11:51 > 0:11:53- How we doing, young Phil?- Um...
0:11:53 > 0:11:57I just overcooked my little sort of almond and hazelnuts.
0:11:57 > 0:12:00Well, they're now biscuits. They shouldn't be biscuits.
0:12:00 > 0:12:02They should be nice, light and fluffy. No good for me.
0:12:02 > 0:12:05The pressure of the pastry day getting the better of you, Chef?
0:12:05 > 0:12:07- PHIL SIGHS - Yes.
0:12:09 > 0:12:11- Good luck with them cakes, Chef. - Thank you.
0:12:16 > 0:12:18Phil is looking a little flustered in there on the desserts.
0:12:18 > 0:12:21He's overcooked some of his cakes and he's got to do them again.
0:12:21 > 0:12:24Let's hope nothing else goes wrong for him.
0:12:24 > 0:12:26Unlike Adam and Phil, Stephen believes
0:12:26 > 0:12:29dessert could be his strongest course.
0:12:29 > 0:12:32I've been busy in my own little world now, so... So far, so good.
0:12:32 > 0:12:35He's gambling on making edible cosmetics -
0:12:35 > 0:12:37a mango and yogurt shampoo
0:12:37 > 0:12:42and warming grated milk solids for his edible soap bar.
0:12:42 > 0:12:44- So what are you making over there, Stephen?- I'm making edible soap.
0:12:44 > 0:12:47- How does that work?- It looks like a soap.- It looks like a soap.
0:12:47 > 0:12:51- Does it taste like soap? - It tastes of lavender.
0:12:51 > 0:12:53I went to this beauty shop, they make soap,
0:12:53 > 0:12:55but that is where my inspiration came in.
0:12:59 > 0:13:02Having come up with the idea of creating an edible cosmetic
0:13:02 > 0:13:04gift box to thank the women of the WI,
0:13:04 > 0:13:07Stephen visited The Apothecary in Cardiff...
0:13:09 > 0:13:12..to get some expert opinion from owner Michele.
0:13:13 > 0:13:17- I'm making some edible soap, so... - Oh!- I think this is the right place.
0:13:17 > 0:13:21Lavender is the perfect skin herb but it also tastes quite nice.
0:13:21 > 0:13:26- So it's good all round. It's a relaxant, too.- Wow.
0:13:26 > 0:13:28I hope I don't relax the judges.
0:13:28 > 0:13:31Well, I don't know, those judges are pretty stern.
0:13:33 > 0:13:36Although the soaps Michele creates are not made to be eaten,
0:13:36 > 0:13:39she does use a range of edible ingredients.
0:13:39 > 0:13:42- This is the beetroot extract. - Wonderful.
0:13:42 > 0:13:46Um... Alkanet root is a natural dye.
0:13:46 > 0:13:47This is cranberry powder.
0:13:47 > 0:13:52That's also good as an exfoliant, but it colours the soap pink.
0:13:52 > 0:13:55Stephen is keen to see how Michele makes her soaps
0:13:55 > 0:13:58so you can replicate their appearance and texture.
0:13:59 > 0:14:03We can sprinkle some lavender over the top just to decorate it.
0:14:03 > 0:14:04This is going to be
0:14:04 > 0:14:06- one hell of a soap. - SHE LAUGHS
0:14:06 > 0:14:08It's going to be the soap of the century.
0:14:08 > 0:14:10- It is. It is that.- It'll be rich.
0:14:11 > 0:14:14Wow. Smells awesome.
0:14:14 > 0:14:19Stephen's last job is to find out how his own edible version compares.
0:14:19 > 0:14:22- Oh, that looks lovely!- Thank you. I hope it tastes well, though.
0:14:22 > 0:14:23So pretty.
0:14:25 > 0:14:27- That is really lovely.- Thank you.
0:14:27 > 0:14:31Infusion of lavender into it, do you think it will work well?
0:14:31 > 0:14:33I think that would be nice. I think you're onto a winner.
0:14:38 > 0:14:39In the kitchen,
0:14:39 > 0:14:43Stephen is still puzzling his rivals as he prepares his soaps
0:14:43 > 0:14:46from milk solids, cardamom and lavender,
0:14:46 > 0:14:48sweetened with icing sugar.
0:14:49 > 0:14:52- Are you going to serve that with anything?- With the mango shampoo.
0:14:52 > 0:14:54- It goes well.- OK.
0:14:54 > 0:14:56What...? I'm confused.
0:14:56 > 0:14:59What texture is a going to be when we serve it, when you serve it?
0:14:59 > 0:15:01It will be... I'll set it to a solid state.
0:15:01 > 0:15:03So, it's going to be a solid state
0:15:03 > 0:15:05and then you're going to bite into it? OK.
0:15:05 > 0:15:07Have you ever eaten soap before, Phil?
0:15:07 > 0:15:10I've had my mouth washed out with soap by my mother before,
0:15:10 > 0:15:11so I don't know if that counts.
0:15:13 > 0:15:15Sounds interesting.
0:15:15 > 0:15:18Meanwhile, Adam is busy putting a modern spin
0:15:18 > 0:15:20on a range of his childhood favourites.
0:15:21 > 0:15:24- But he's left his rhubarb syrup on for too long.- BLEEP!
0:15:24 > 0:15:27And he's overcooked his main sponge element.
0:15:27 > 0:15:30Suppose you could say I am feeling the pressure now.
0:15:33 > 0:15:37- How we doing, chief? - Not so bad, Chef.- You OK?- Yeah.
0:15:37 > 0:15:39Cos you have got quite a lot going on.
0:15:40 > 0:15:43- Are we all under control with that? - Yeah, all right. I, uh...
0:15:43 > 0:15:47- I might have to make another sponge. - Have you got enough time?
0:15:47 > 0:15:50- Yeah, I think so.- No other problems you've got to tell me about?
0:15:53 > 0:15:56I may have caramelised some syrup.
0:15:57 > 0:16:00- Just...- So we've burnt the syrup, messed up the sponge.
0:16:00 > 0:16:02That's two things out of the six things that you are making
0:16:02 > 0:16:04you've got to do twice.
0:16:06 > 0:16:07Let's just hope there's no more.
0:16:09 > 0:16:12- PHIL:- I think going to have the edge over Adam in my rhubarb dessert
0:16:12 > 0:16:15cos he is trying to do too many things again and I think
0:16:15 > 0:16:16he'll struggle to try and pull all them off.
0:16:20 > 0:16:23For the final element of his fete-themed dessert,
0:16:23 > 0:16:25Phil churns his puff pastry ice cream.
0:16:25 > 0:16:27He's first to plate up,
0:16:27 > 0:16:31and remaking his almond cakes has meant he is cutting it fine.
0:16:31 > 0:16:35- You looking all right for time? - Yeah. Yeah.
0:16:35 > 0:16:38He festoons his sharing cake stand with bunting
0:16:38 > 0:16:40and adds his pots of rhubarb jam.
0:16:42 > 0:16:45Next, it's his poached rhubarb and jam tart.
0:16:45 > 0:16:48And his newly made almond cakes.
0:16:48 > 0:16:50He decorates with more miniature bunting
0:16:50 > 0:16:53and flags before adding his rhubarb tuiles.
0:16:54 > 0:16:56Phil, do you want a hand?
0:16:56 > 0:16:58No, I'll be OK, thanks. I've just got to scoop the ice cream.
0:17:00 > 0:17:04Into individual bowls go scoops of his puff pastry ice cream.
0:17:04 > 0:17:06And his dessert is ready to be served.
0:17:09 > 0:17:11- All the fun of the fair. - All the fun of the fair.
0:17:11 > 0:17:13- You feel like you are at a fete, boys?- It's nice.
0:17:13 > 0:17:15Yes, it's really nice.
0:17:15 > 0:17:18- Yeah, cut yourself a piece of the tart off.- OK.
0:17:18 > 0:17:21I'm going to put little cakes on the top, our jam,
0:17:21 > 0:17:23and a bowl of ice cream.
0:17:23 > 0:17:25- And some tuiles.- Some tuiles.
0:17:25 > 0:17:28- Let's go and taste. - OK, let's go.- Lead the way.
0:17:32 > 0:17:35- You feeling happy?- Happier than I thought I was going to be.
0:17:35 > 0:17:38- It looks nice. What do you think? - Amazing. Looks really nice.
0:17:38 > 0:17:40This is a puff pastry ice cream.
0:17:41 > 0:17:43It's exactly how I wanted it.
0:17:43 > 0:17:45Do you get the puff pastry?
0:17:46 > 0:17:49- No?- Not quite like it.
0:17:49 > 0:17:52So in terms of the acidity level on that jam, is that what you want?
0:17:52 > 0:17:53Mm-hm.
0:17:53 > 0:17:55- It's not too tart, it's not too heavy?- No, no.
0:17:55 > 0:17:58Maybe a little bit of acidity needed in the jam.
0:17:58 > 0:18:00Then on to the main event. Cooked enough for you?
0:18:00 > 0:18:02No, could've done with a little bit more cooking.
0:18:02 > 0:18:05- A little bit more cooking? - Yeah, a little bit more cooking.
0:18:08 > 0:18:10Because the tart hasn't cooked correctly, I think
0:18:10 > 0:18:15- it's just all...all the flavours are married into one.- It's too runny.
0:18:15 > 0:18:18And then these little cakes, too dry?
0:18:18 > 0:18:20I think I'm going to give it a six.
0:18:20 > 0:18:22I definitely couldn't see it at the banquet like that.
0:18:22 > 0:18:24You think you've done enough to secure a place
0:18:24 > 0:18:26cooking for the judges?
0:18:26 > 0:18:28Yes.
0:18:28 > 0:18:30You had to think about that, didn't you?
0:18:33 > 0:18:37Stephen is next with his selection of edible beauty products
0:18:37 > 0:18:40designed as a gift of thanks to the WI.
0:18:40 > 0:18:43He is hoping his creative approach to the brief will keep him
0:18:43 > 0:18:45in the competition.
0:18:47 > 0:18:50His final job is to strain Grand Marnier and rose water
0:18:50 > 0:18:53and infuse with berries for his wild berry perfume.
0:18:55 > 0:18:57How was it, Phil?
0:18:57 > 0:19:00The tart just needed to cook about another ten minutes, maybe less.
0:19:00 > 0:19:02It was nice. It was little bit undercooked, but besides that,
0:19:02 > 0:19:03I loved the jam.
0:19:03 > 0:19:07Fingers crossed I've done enough to get, you know, an OK score
0:19:07 > 0:19:09- and go through to the finals. How you looking?- All right.
0:19:09 > 0:19:11Just in my last stage now.
0:19:11 > 0:19:14Stephen presses out his lavender and cardamom edible soaps
0:19:14 > 0:19:17and arranges in a specially designed gift box...
0:19:20 > 0:19:24..along with his coconut and beeswax lip balm and his rose
0:19:24 > 0:19:26and wild berries perfume.
0:19:27 > 0:19:32He pours his mango puree shampoo into bottles and places in the box.
0:19:34 > 0:19:38- How we getting on, Stephen? Almost ready?- Yes, Chef.
0:19:38 > 0:19:42- The last part, the craft part. - Craft part.
0:19:43 > 0:19:47A poem of thanks on a gift tag completes his presentation.
0:19:49 > 0:19:51- OK.- Thank You In A Box, Chef.
0:19:51 > 0:19:55Thank You In A Box. I've got to say, it looks absolutely beautiful.
0:19:55 > 0:19:58What a wonderful packaged present we've got here.
0:19:58 > 0:20:01- What do you think, boys? Happy? - Looks nice and smart.- Right, boys.
0:20:01 > 0:20:04I'll leave you with that. Enjoy it. See you in a bit.
0:20:09 > 0:20:12So in terms of a dessert, do you think it works well?
0:20:12 > 0:20:17It's a dessert where it makes people happy, Chef. I enjoyed making it.
0:20:17 > 0:20:19Wow. Pretty original.
0:20:19 > 0:20:21Rose and wild berries perfume.
0:20:22 > 0:20:24- You drink it? - Yes, Chef, you can drink.
0:20:26 > 0:20:30- Where am I supposed spray this? There?- No, all over.
0:20:34 > 0:20:38The shampoo, Stephen, are you happy with the way that it is come across?
0:20:38 > 0:20:39The flavour and the consistency?
0:20:39 > 0:20:42Like it is. It's very similar to a shampoo, chef.
0:20:43 > 0:20:46The mango shampoo is absolutely delicious.
0:20:46 > 0:20:49TOM: And the texture of the soap bar, is that what you were looking for?
0:20:49 > 0:20:50I am pleased.
0:20:50 > 0:20:53Is that lavender flavour coming through enough for you?
0:20:53 > 0:20:55There's plenty of lavender in there, Chef.
0:20:55 > 0:20:57I don't get any lavender.
0:20:57 > 0:20:59Is there a enough sugar in there?
0:20:59 > 0:21:01Maybe I could add little bit more sugar.
0:21:01 > 0:21:04- What are we supposed to do with the lip balm?- Cut it and eat it, Chef.
0:21:04 > 0:21:07That's not my cup of tea at all, I'm afraid.
0:21:07 > 0:21:09The flavour of the curry leaf coming through,
0:21:09 > 0:21:10is that strong enough?
0:21:10 > 0:21:12I really liked it, Chef. I won't lie.
0:21:12 > 0:21:13Lip balm I think is a killer, Chef.
0:21:13 > 0:21:16I mean, I love these wild cooking techniques that
0:21:16 > 0:21:18Stephen has been doing all week,
0:21:18 > 0:21:20but you've got to be able to pull them off.
0:21:20 > 0:21:22- A score out of ten, Stephen? - Six, seven, eight.
0:21:22 > 0:21:23Six, seven or eight?
0:21:26 > 0:21:29Last to fight for his place in front of the judges is Adam with his
0:21:29 > 0:21:33complicated selection of childhood favourites inspired by his mum.
0:21:33 > 0:21:35Adam, you've still got a lot of work to do, yeah?
0:21:37 > 0:21:40- It's coming together.- Coming up soon? - Yeah, it's coming together.- Yeah?
0:21:40 > 0:21:42I don't see much coming together.
0:21:44 > 0:21:47Finished? It's over. We're done.
0:21:47 > 0:21:51- How was it?- All right.- Love the idea of the box and the little poem.
0:21:51 > 0:21:54The mango sauce was absolutely knockout.
0:21:54 > 0:21:57Adam is racing to complete all his elements
0:21:57 > 0:22:00and is mixing rhubarb sorbet through ice cream.
0:22:01 > 0:22:03The danger here is you mix it too much
0:22:03 > 0:22:06and it just goes to one big pink gloopy mess.
0:22:06 > 0:22:08Pink colour.
0:22:09 > 0:22:12He pipes Swiss meringue gems onto slices of sponge.
0:22:14 > 0:22:17And spoons on quenelles of egg custard decorated with
0:22:17 > 0:22:20poached rhubarb and mini meringues.
0:22:20 > 0:22:22On go cubes of rhubarb jelly.
0:22:22 > 0:22:26- How's it going, young Adam? - Just finishing off now, Chef.
0:22:26 > 0:22:28And finally, his rhubarb ripple ice cream.
0:22:33 > 0:22:38- Dessert up.- Yes, Chef.- All done. - Yes, Chef.- Happy?- Yeah.
0:22:38 > 0:22:41- Guys, what do you think of how it looks?- Beautiful.- Beautiful.
0:22:41 > 0:22:45- Nice colours. Chef, you can carry the plate.- Thank you, Chef.
0:22:45 > 0:22:46I'm not going to drop it.
0:22:46 > 0:22:49- After you. Boys, enjoy it.- Thank you very much.- See you in a minute.
0:22:53 > 0:22:55When he presented the plate, you know,
0:22:55 > 0:23:00it didn't sort of scream at me WI centenary year banquet dish.
0:23:00 > 0:23:03How does it feel in your mouth? Are you happy with that?
0:23:03 > 0:23:06It's nice and smooth. It's a nice naughty ice cream.
0:23:06 > 0:23:07That ice cream is knockout.
0:23:07 > 0:23:09It's a little too sweet for me.
0:23:09 > 0:23:13So the balance of all of those elements, they kind of work for you?
0:23:13 > 0:23:15I think there's something missing, though,
0:23:15 > 0:23:16bringing the whole dish together.
0:23:16 > 0:23:18And then the crunchy meringues.
0:23:18 > 0:23:21Crunchy, too crunchy? Chewy in the middle?
0:23:21 > 0:23:23They still got a little softness in the middle.
0:23:23 > 0:23:25They're not going to break your teeth.
0:23:25 > 0:23:27I just think there's too much sponge on this plate.
0:23:27 > 0:23:29For me, not enough jelly.
0:23:29 > 0:23:31There's not enough acidity in this dish.
0:23:31 > 0:23:32And then the egg custard.
0:23:32 > 0:23:35The vanilla through that, can you taste it?
0:23:35 > 0:23:39Yeah. And it just reminds me of custard.
0:23:40 > 0:23:43- For me, this is a very, very sweet dish.- It's too sweet for me.
0:23:43 > 0:23:44And everything tastes the same.
0:23:44 > 0:23:47I don't think Adam has done himself justice here.
0:23:47 > 0:23:49I think this realistically is only going to be a six.
0:23:49 > 0:23:50It didn't work for me.
0:23:50 > 0:23:54So, the WI, they know all about their baking.
0:23:54 > 0:23:56The sponge element, are you happy with that?
0:23:56 > 0:23:59The only thing I'd change is, like, a thinner slice.
0:23:59 > 0:24:00So you weren't happy with it?
0:24:01 > 0:24:03No.
0:24:08 > 0:24:09How do you think that went, then?
0:24:09 > 0:24:14Yeah, I'm relieved that it's all done and dusted. But you can never tell.
0:24:14 > 0:24:17It's up to Tom now. Yeah, we've all done what we can.
0:24:17 > 0:24:20If I go home today, I'll be devastated.
0:24:20 > 0:24:23I'll certainly never live it down at work and with the boss.
0:24:23 > 0:24:25I think that goes for all of us, you know?
0:24:25 > 0:24:27I definitely want a big score. I want to cook on Friday.
0:24:38 > 0:24:42Phil, I'm going to start with you
0:24:42 > 0:24:43and your dish,
0:24:43 > 0:24:45Wi Jammin' At The Fete.
0:24:47 > 0:24:49Overall, I thought it looked great.
0:24:51 > 0:24:53Jam...
0:24:53 > 0:24:54I thought was delicious.
0:24:56 > 0:24:57The ice cream...
0:24:57 > 0:25:01really did have a great puff pastry flavour coming through.
0:25:03 > 0:25:04But...
0:25:06 > 0:25:10The main element, the tart...
0:25:10 > 0:25:12That was almost raw.
0:25:14 > 0:25:16Stephen.
0:25:18 > 0:25:21For your Thank You In A Box.
0:25:22 > 0:25:24I thought the presentation was beautiful.
0:25:26 > 0:25:27It felt very special.
0:25:27 > 0:25:30When it came to the pass, it really did feel like a present.
0:25:30 > 0:25:32I know that's what you were trying to achieve.
0:25:35 > 0:25:38Eating this dish was an incredible experience.
0:25:40 > 0:25:43The textures were exactly like eating soap
0:25:43 > 0:25:46and shampoo and lip balm.
0:25:46 > 0:25:48That did take skill.
0:25:50 > 0:25:51But...
0:25:54 > 0:25:57Unfortunately, the flavours were lacking.
0:25:59 > 0:26:01I couldn't taste the lavender in the soap.
0:26:02 > 0:26:05I wanted it all to be a little bit sweeter.
0:26:07 > 0:26:08Adam.
0:26:10 > 0:26:11For your dessert...
0:26:12 > 0:26:15A Sweet Force To Be Reckoned With.
0:26:15 > 0:26:17It was a lovely idea
0:26:17 > 0:26:20representing all of those puddings from the your childhood.
0:26:22 > 0:26:26The ice cream, it was a really good old-fashioned ice cream recipe.
0:26:26 > 0:26:28Creamy and bold.
0:26:28 > 0:26:31The level of acidity of the rhubarb for me
0:26:31 > 0:26:33as well on that dish was fantastic.
0:26:34 > 0:26:35But...
0:26:37 > 0:26:39The sponge was dry.
0:26:39 > 0:26:42That needs some work to get to the WI standard, that's for sure.
0:26:43 > 0:26:46There were lots of tiny elements on the plate and all of them
0:26:46 > 0:26:48seemed to get a little bit lost.
0:26:49 > 0:26:52So... To the scores.
0:26:54 > 0:26:56With a score of six,
0:26:56 > 0:27:02securing them in a place cooking for the judges tomorrow is...
0:27:05 > 0:27:09Phil. Congratulations, Chef.
0:27:09 > 0:27:13I have to be honest, if you serve a raw cake mix or anything
0:27:13 > 0:27:16close to that to the judges tomorrow, they will not be as generous as me.
0:27:16 > 0:27:18Yeah.
0:27:19 > 0:27:20So, two chefs left.
0:27:25 > 0:27:28Adam, I'm giving you...
0:27:30 > 0:27:31..a six.
0:27:34 > 0:27:35Stephen, I'm giving you...
0:27:37 > 0:27:38..a five.
0:27:40 > 0:27:43Adam, you will be going through to cook for the judges tomorrow.
0:27:43 > 0:27:45Congratulations. How do you feel?
0:27:45 > 0:27:50- Yeah, relieved.- That's it? LAUGHS:- Yeah.
0:27:50 > 0:27:55Stephen, I'm so sorry. You really did cook your heart and soul out.
0:27:55 > 0:27:57Not a problem, Chef. Maybe next year.
0:27:57 > 0:28:01Congratulations, guys. You go through to the judges tomorrow.
0:28:01 > 0:28:04There was lots of ironing out to do.
0:28:04 > 0:28:07But good luck, guys. And do Wales proud.
0:28:07 > 0:28:08Thank you, Chef.
0:28:09 > 0:28:12- Congrats, guys.- Thank you very much. - Cheers. Thank you.
0:28:12 > 0:28:13I wish you all the best.
0:28:13 > 0:28:16- Just remember to iron out the dishes.- Yeah. Sharpish.
0:28:16 > 0:28:20I'm really disappointed. But I worked with some of the best chefs.
0:28:20 > 0:28:22And definitely they're going to make Wales proud.
0:28:22 > 0:28:24Done it. Mission accomplished so far.
0:28:24 > 0:28:27Going up against Adam one-on-one is going to be tough, you know,
0:28:27 > 0:28:28but hopefully I'll go through.
0:28:28 > 0:28:31Great to go home to Wales as the Welsh champion,
0:28:31 > 0:28:34so I've got to get my A game on and get on it.