0:00:03 > 0:00:04It's judgement day.
0:00:04 > 0:00:07Experienced executive chef, Phil Carmichael...
0:00:07 > 0:00:09When I get in that kitchen today,
0:00:09 > 0:00:10I'm just going to go hell for leather.
0:00:10 > 0:00:12I'm going to throw everything I can at it.
0:00:12 > 0:00:16..is up against new young restaurateur Adam Bannister...
0:00:16 > 0:00:20Under pressure again, you know. Just want to try and get it right.
0:00:20 > 0:00:23..for a chance to represent Wales in the National Finals.
0:00:23 > 0:00:27- Happy?- Personally, I think that's definitely better than a six.
0:00:27 > 0:00:31The ultimate goal - to cook at the Women's Institute Centenary Banquet
0:00:31 > 0:00:34at London's Drapers' Hall.
0:00:36 > 0:00:41Ensuring their dishes reach the WI's high standards is a guest judge,
0:00:41 > 0:00:42Rosemary Bishton.
0:00:42 > 0:00:46An Institute member of 43 years, she knows what's expected.
0:00:48 > 0:00:50The pastry smells delicious.
0:00:50 > 0:00:55Phil is relying on his Michelin training to take him all the way...
0:00:55 > 0:00:58- It looks calm over there. - Organised, chef, organised.
0:00:58 > 0:01:00- White wine vinegar, please.- BLEEP.
0:01:00 > 0:01:04..while Adam is hoping youth will win over experience.
0:01:04 > 0:01:05Can I have a cooling rack, please?
0:01:05 > 0:01:08Adam's looking a little bit flustered over there.
0:01:08 > 0:01:11Only one chef will continue in the competition.
0:01:11 > 0:01:14I'm about to BLEEP go down rather hard.
0:01:14 > 0:01:17- No schoolboy errors? - You never know until they eat it.
0:01:17 > 0:01:19BLEEP.
0:01:19 > 0:01:21It's all right, it's all right, it's all right.
0:01:21 > 0:01:24The winner is...
0:01:37 > 0:01:41Ambitious young chef Adam has pushed himself all week.
0:01:41 > 0:01:45After a strong starter, the pressure of the kitchen got to him
0:01:45 > 0:01:48and he struggled to reach the same heights.
0:01:48 > 0:01:49I made some schoolboy errors this week
0:01:49 > 0:01:51but I'm not going to do them today.
0:01:51 > 0:01:54I've got to up my game for the judges.
0:01:54 > 0:01:57- Good luck today, big man. - Good luck to you too.
0:01:57 > 0:01:59After a mixed week,
0:01:59 > 0:02:04both chefs received identical total scores from veteran Tom Kerridge.
0:02:04 > 0:02:07Today, they're focused on outshining each other.
0:02:07 > 0:02:10Cooking for Tom has been tough. He's one man.
0:02:10 > 0:02:13Now we've got four different palates we've got to try and please.
0:02:13 > 0:02:16Definitely puts more pressure on you.
0:02:16 > 0:02:19'I have to win this. I have to represent Wales at cooking.'
0:02:19 > 0:02:23This is what I love. I'm just going to go all out guns blazing.
0:02:23 > 0:02:26Judges Oliver Peyton, Matthew Fort
0:02:26 > 0:02:29and Prue Leith are examining the chefs' menus.
0:02:29 > 0:02:32We've got the Welsh in the kitchen today.
0:02:32 > 0:02:33Phil works for Jason Atherton,
0:02:33 > 0:02:36obviously a previous winner in this competition and a very
0:02:36 > 0:02:39competitive man, so I'm sure he'll have been practising all night.
0:02:39 > 0:02:42Adam's been building a formidable reputation in Wales
0:02:42 > 0:02:45and he's also worked with a couple of past winners
0:02:45 > 0:02:47so I think it's going to be a real ding-dong battle.
0:02:52 > 0:02:55- Well, hello, chefs. - Good morning.- Good morning.
0:02:55 > 0:02:58- You're new to this competition, aren't you?- Yes.
0:02:58 > 0:03:00- What kind of a week are you having? - Super tough week.
0:03:00 > 0:03:03Definitely hardest week of my life so far.
0:03:03 > 0:03:06Phil, you work for Jason Atherton. Has he been breathing down your neck?
0:03:06 > 0:03:08He's obviously given me some guidance but he's left me
0:03:08 > 0:03:10to get on with it and make my own mistakes, which,
0:03:10 > 0:03:13- unfortunately, I've made a few this week.- Are you going to rectify them?
0:03:13 > 0:03:15- Of course I am, yes.- Good.
0:03:15 > 0:03:18Adam, how did you find inspiration for this particular menu?
0:03:18 > 0:03:20For me it was all about my mother, my childhood
0:03:20 > 0:03:22and just good, honest home cooking.
0:03:22 > 0:03:26We're looking for slightly better than good, honest home cooking today.
0:03:29 > 0:03:32Phil is first to plate up his allotment-themed starter
0:03:32 > 0:03:36of a tartar-like gribiche sauce, edible soil
0:03:36 > 0:03:40and pickled micro-vegetables with canned ham hock.
0:03:40 > 0:03:44He must improve on the six he scored in the week.
0:03:44 > 0:03:45You making any changes?
0:03:45 > 0:03:48Tom mentioned it lacked a little bit of texture,
0:03:48 > 0:03:52- so I'm adding some chargrilled bread with it.- It could be a wise move.
0:03:52 > 0:03:54It was my mistake first time round.
0:03:54 > 0:03:57Ham hock terrine, you need a little bit of toast with it
0:03:57 > 0:04:00to sort of help you eat it.
0:04:03 > 0:04:07The chefs will also be marked by a guest judge, Rosemary Bishton.
0:04:07 > 0:04:10A former home economics teacher, who's been a WI
0:04:10 > 0:04:15member for more than 40 years, winning an MBE for her services.
0:04:19 > 0:04:22- Rosemary.- Hello.- Welcome to the Judges' Chamber.- Thank you.
0:04:22 > 0:04:24- Thank you for joining us.- Thank you.
0:04:24 > 0:04:26What we're doing here today is really important.
0:04:26 > 0:04:30This is about taking the standards of the WI as a basis
0:04:30 > 0:04:34- and building on those, if you like. - So, Rosemary, are you a cook?
0:04:34 > 0:04:37Oh, yes, I'm most definitely a cook.
0:04:37 > 0:04:42I grew up with WI with my mother and my grandmother, going to meetings.
0:04:42 > 0:04:46So your grandmother, your mother, yourself have been in the WI.
0:04:46 > 0:04:50You're a home economics teacher, 43 years' experience.
0:04:50 > 0:04:53- You're going to be a tough judge. - You bet I am, yes, yes!
0:04:56 > 0:04:59In the kitchen, Phil is plating up his starter.
0:04:59 > 0:05:03Into miniature allotment boxes, he layers up his gribiche sauce
0:05:03 > 0:05:06and covers with an edible soil.
0:05:06 > 0:05:09He then plants his pickled micro-vegetables.
0:05:09 > 0:05:12- Are the pickled veg the same as last time, Phil?- Yeah.
0:05:12 > 0:05:14He adds his canned ham hock...
0:05:14 > 0:05:19- Have you got faith in the stock, in the gelatine?- 100%.
0:05:19 > 0:05:21..and his new addition of chargrilled,
0:05:21 > 0:05:24garlic-rubbed baguette slices completes the dish.
0:05:24 > 0:05:28- You all right?- Yeah. - Pleased?- Yeah, very.
0:05:32 > 0:05:34If you could place it down
0:05:34 > 0:05:38with the tins facing away from the judges, please.
0:05:38 > 0:05:40Well done, chef. First one done.
0:05:48 > 0:05:50Thank you.
0:05:50 > 0:05:52It is the neatest, tidiest,
0:05:52 > 0:05:55sweetest-looking little allotment I think I've ever seen.
0:05:55 > 0:06:00They've thought of all the elements of why WI first began -
0:06:00 > 0:06:03preserving, growing their own food.
0:06:03 > 0:06:04I just hope they got the dish
0:06:04 > 0:06:06and understood what I was trying to get across.
0:06:06 > 0:06:08I hope it worked for them.
0:06:10 > 0:06:13I don't think I've eaten edible soil before.
0:06:13 > 0:06:15There's a first time for everything.
0:06:15 > 0:06:17What interesting is that the little vegetables
0:06:17 > 0:06:19have been lightly pickled.
0:06:19 > 0:06:23- That's rather nice. - They're nice and fresh, aren't they?
0:06:23 > 0:06:26I think the ham is very good too. Lots of parsley.
0:06:26 > 0:06:29The jelly's not rubbery. It sort of breaks up.
0:06:29 > 0:06:32Sometimes you appear to be chewing an old tennis ball,
0:06:32 > 0:06:35whereas this is really nice.
0:06:35 > 0:06:36I was quite happy with it.
0:06:36 > 0:06:39The sort of textual change, I think that's going to work.
0:06:39 > 0:06:42There's a great deal of skill that's gone into the development
0:06:42 > 0:06:45of the dish and then you have garlic bread, for want of a better word,
0:06:45 > 0:06:46chucked on the side.
0:06:46 > 0:06:51I think the bread is not necessary, but I'm really enjoying it.
0:06:51 > 0:06:53I disagree with you about the bread.
0:06:53 > 0:06:55I think the bread is an absolutely essential part of this.
0:06:55 > 0:06:58This is a good dish from a skilled chef,
0:06:58 > 0:07:00but I don't think it's dramatic enough.
0:07:00 > 0:07:03I think people would eat this with a real smile.
0:07:07 > 0:07:10Adam is next with his winning suckling pignic,
0:07:10 > 0:07:14an elevated take on three picnic classics - a pork pie,
0:07:14 > 0:07:16sausage roll and scotch egg.
0:07:16 > 0:07:18Yeah, it's nerve-wracking, you know,
0:07:18 > 0:07:22going up to the judges for the first time, so fingers crossed.
0:07:22 > 0:07:24Can I have a whisk, please?
0:07:24 > 0:07:28During the week, he pushed himself hard to pull off the complex dish,
0:07:28 > 0:07:31scoring an impressive eight, but his salad cream failed to
0:07:31 > 0:07:35thicken before serving and he's up against it again today.
0:07:35 > 0:07:38Adam's looking a little bit flustered over there.
0:07:38 > 0:07:40He's got a lot of stuff going on with his starter.
0:07:40 > 0:07:42White wine vinegar, please. BLEEP.
0:07:42 > 0:07:44A measuring jug.
0:07:44 > 0:07:47Can I have a cooling rack, please?
0:07:50 > 0:07:53Adam's serving his starter on miniature picnic tables with
0:07:53 > 0:07:57pickled purple heritage carrots
0:07:57 > 0:08:00and bottles of salad cream.
0:08:00 > 0:08:03- How's your salad cream looking?- It's a shame it wasn't like it last time.
0:08:03 > 0:08:06- Is it thick?- It is.
0:08:06 > 0:08:10Next on, slices of pork loin and black pudding sausage roll
0:08:10 > 0:08:12and his pig's head
0:08:12 > 0:08:17and quail's egg scotch egg coated in crispy pork scratching.
0:08:17 > 0:08:20He adds pork pies hoping they will all be full of jelly,
0:08:20 > 0:08:22unlike they were in the week.
0:08:22 > 0:08:25If Adam gets this one right,
0:08:25 > 0:08:26this is one of my favourite dishes,
0:08:26 > 0:08:29so, yeah, he'll get better than an eight.
0:08:29 > 0:08:32A traditional picnic hamper completes his presentation.
0:08:43 > 0:08:46- Ooh!- The pastry smells delicious.
0:08:46 > 0:08:48It really does.
0:08:48 > 0:08:52- The smartest picnic I've ever seen. - Yeah, me too.
0:08:52 > 0:08:53Fingers crossed,
0:08:53 > 0:08:55they cut in and there's a nice bit of jelly in there.
0:08:55 > 0:08:57The amount of jelly in there is absolutely perfect.
0:08:57 > 0:09:00It's nice and strong too. It's really a good flavour.
0:09:00 > 0:09:04It's the thinnest pastry I've ever seen on a pork pie.
0:09:04 > 0:09:05There's a real pastry skill here
0:09:05 > 0:09:08and I think he should be congratulated on that.
0:09:08 > 0:09:11- You're confident?- Yeah. - That's your ten then.
0:09:11 > 0:09:15I think if he had mustard there that would be absolutely perfect.
0:09:15 > 0:09:19I think the scotch egg and sausage roll are really a class apart.
0:09:24 > 0:09:27First to plate his fish course is Phil.
0:09:27 > 0:09:32Lightly smoked sea bass, mussels, cockles, laverbread is a simple dish
0:09:32 > 0:09:36that veteran Tom thought lacked impact, scoring it a seven.
0:09:36 > 0:09:38I'm not going to change it too much.
0:09:38 > 0:09:41Tom mentioned he thought it was quite like a restaurant dish,
0:09:41 > 0:09:44which maybe it is, but I was happy with the flavours.
0:09:46 > 0:09:48Is it on a hotplate today, chef?
0:09:48 > 0:09:52It's on a raging hotplate, chef, thank you very much.
0:09:52 > 0:09:54First on to his plate are cockles
0:09:54 > 0:09:57and mussels mixed with Welsh laverbread...
0:09:57 > 0:09:59I'm going to get a little bit more laverbread in there,
0:09:59 > 0:10:02so you get the flavour of the laverbread coming through.
0:10:02 > 0:10:04..topped with pan-fried sea bass.
0:10:04 > 0:10:08Mussel veloute is poured into serving jugs
0:10:08 > 0:10:11before he decorates with whole cockles and sea herbs.
0:10:11 > 0:10:14Finally, Phil covers with a smoke-filled glass cloche.
0:10:20 > 0:10:22- Happy?- Yes.
0:10:31 > 0:10:33- Whoa!- Ah!
0:10:33 > 0:10:36- Do you think it was better than last time?- Yeah.
0:10:36 > 0:10:38Got more laverbread in there. Veloute was fine.
0:10:38 > 0:10:41Let's just hope they get it.
0:10:41 > 0:10:44The bitterness and acidity of the sauce has really unbalanced
0:10:44 > 0:10:46this dish because it's a very well cooked dish.
0:10:46 > 0:10:49If the sauce was correct it would be what you'd
0:10:49 > 0:10:51expect in a high-level restaurant.
0:10:51 > 0:10:53I agree. It's a very restaurant dish.
0:10:53 > 0:10:56I actually think the sauce is delicious.
0:10:56 > 0:10:59My only real quarrel with him is the laverbread.
0:10:59 > 0:11:01I think it would be so much nicer without the laverbread.
0:11:01 > 0:11:04I don't think this is at all nice.
0:11:04 > 0:11:07That dish, for me, is just all about the home and WI Anglesea,
0:11:07 > 0:11:08the flavours.
0:11:08 > 0:11:10To me, it screams WI history.
0:11:10 > 0:11:15It is too ordinary. It is glossy but it is ordinary.
0:11:19 > 0:11:21For his fish course, Adam is serving up his take
0:11:21 > 0:11:24on a salmon and cucumber sandwich.
0:11:24 > 0:11:26It scored a seven during the week
0:11:26 > 0:11:29but he failed to get his fried bread crispy enough
0:11:29 > 0:11:32and his presentation underwhelmed.
0:11:32 > 0:11:33You changed much for this one?
0:11:33 > 0:11:36I didn't want to go into the judges with a new dish
0:11:36 > 0:11:38and take another risk so, fingers crossed,
0:11:38 > 0:11:42I'll execute it better and it'll come across better.
0:11:42 > 0:11:44Adam begins plating with ribbons of cucumber
0:11:44 > 0:11:48but, as he gets his cucumber and jelly out of the blast chiller,
0:11:48 > 0:11:52he realises they've frozen.
0:11:53 > 0:11:54BLEEP.
0:11:54 > 0:11:57I'm about to BLEEP go down rather hard.
0:11:58 > 0:12:02Adam's frozen his cucumbers and cucumber jelly,
0:12:02 > 0:12:05so he's got to pretty much start again.
0:12:05 > 0:12:07This error is having a knock-on effect on the other
0:12:07 > 0:12:09elements of his dish.
0:12:09 > 0:12:13He's having to remake his salmon and cucumber parcels.
0:12:13 > 0:12:16Cos my jelly's had to go back in, the moisture from the salmon
0:12:16 > 0:12:20- and the bread has gone through. - You've got to re-wrap all of them?
0:12:20 > 0:12:21I think it's just two. I'm hoping.
0:12:21 > 0:12:23And how long's that going to take?
0:12:23 > 0:12:27Three minutes, four minutes.
0:12:27 > 0:12:28But his rush job means
0:12:28 > 0:12:32the bread parcels are coming undone as they fry.
0:12:32 > 0:12:35The pressure of the judge is getting to Adam.
0:12:35 > 0:12:38He just seems to making a couple of little mistakes.
0:12:38 > 0:12:40Do you need a hand with anything there, mate?
0:12:40 > 0:12:44Sadly, Phil, I think it might be a bit past rescuing.
0:12:44 > 0:12:47- Oh...BLEEP!- It's fine, it's fine, it's fine, it's fine.
0:12:48 > 0:12:51BLEEP. I can't believe I've got to serve it.
0:12:51 > 0:12:55He has no choice but to slice up the disintegrating parcels as they are,
0:12:55 > 0:13:00adding extra bits of salmon to his plate to hide the worst.
0:13:00 > 0:13:03Next, his newly-made pickled cucumber and jelly pieces
0:13:03 > 0:13:06and finally, crispy salmon skin.
0:13:15 > 0:13:17- Did that go according to plan? - A million miles away from it.
0:13:17 > 0:13:20Absolutely devastated.
0:13:29 > 0:13:35Oh, you know what, I hope this dish tastes fantastic, cos it looks awful.
0:13:35 > 0:13:39I think the idea of the salmon and the cucumber is a very good idea
0:13:39 > 0:13:40and it's a very delicate dish.
0:13:40 > 0:13:43The problem is trying to achieve this is very hard.
0:13:43 > 0:13:45I had to remake the jelly.
0:13:45 > 0:13:48You're trying to do catch up and then you take your eye off the ball.
0:13:48 > 0:13:50Cos of that, it knocked me on on the salmon.
0:13:50 > 0:13:54- What do you think of the jelly? - It was just...jelly.
0:13:54 > 0:13:57I didn't rate it greatly.
0:13:57 > 0:14:00The bread thing's a bit weird for me. There's no flavour to it, is there?
0:14:00 > 0:14:02I think it's supposed to be a texture, not a flavour.
0:14:02 > 0:14:06Actually, it tastes better that it feels. I mean, the texture is soggy.
0:14:06 > 0:14:09Pick yourself up - it's only one course, big man.
0:14:09 > 0:14:13It's such a disappointment. It could be a great dish, but it ain't.
0:14:16 > 0:14:19At the halfway point, the chefs are moving on to their mains,
0:14:19 > 0:14:21as the judges consider their scores.
0:14:22 > 0:14:26- We've had a bit of an up-and-down morning.- What would the WI think?
0:14:26 > 0:14:30I think the WI would be very happy with most of it,
0:14:30 > 0:14:33but the fish dishes were disappointing.
0:14:33 > 0:14:35I've actually been quite pleasantly surprised.
0:14:35 > 0:14:37I don't think the scores are low at all.
0:14:37 > 0:14:39There's been no tens yet, but we live in hope.
0:14:41 > 0:14:42Adam is up first with his main.
0:14:44 > 0:14:50An upmarket spin on the home-cooked Welsh classic faggot and peas.
0:14:51 > 0:14:54He overcooked the lamb loin in his faggots in the week,
0:14:54 > 0:14:55scoring a seven.
0:14:56 > 0:14:59My main course was a big letdown when I done it for Tom.
0:14:59 > 0:15:01There's great ideas there,
0:15:01 > 0:15:03I just need to make sure I execute it correctly,
0:15:03 > 0:15:05a bit more sauce on the plate.
0:15:05 > 0:15:09Adam needs to hold his nerve to deliver it perfectly today,
0:15:09 > 0:15:13and is relying on the classic nature of this dish to appeal
0:15:13 > 0:15:16to the WI, in particular, guest judge Rosemary.
0:15:16 > 0:15:18Hello, chefs. Hello.
0:15:18 > 0:15:21- Nice to meet you.- Hi, I'm Phil.
0:15:21 > 0:15:25I don't suppose everything has gone smoothly, has it?
0:15:25 > 0:15:26No. No. Oh, dear.
0:15:26 > 0:15:30A few too many mistakes, more than I'd wanted anyway.
0:15:30 > 0:15:32Yes, but it's pressure, isn't it? It's very, very hard.
0:15:32 > 0:15:34Have you found it tough as well?
0:15:34 > 0:15:37Yeah, this week has been an immense amount of pressure.
0:15:37 > 0:15:40Well, you just have to keep calm, keep focused.
0:15:40 > 0:15:42Any news on how it is going in the judge's chambers?
0:15:42 > 0:15:44Comme ci, comme ca!
0:15:44 > 0:15:45HE LAUGHS
0:15:46 > 0:15:49The heat is on as the chefs move on to their mains.
0:15:49 > 0:15:53We've been literally neck and neck all week.
0:15:53 > 0:15:54No chance of me resting on my laurels now.
0:15:54 > 0:15:57Still two courses to go and I'm going to make sure
0:15:57 > 0:15:58I smash those two courses and win this.
0:15:58 > 0:16:01Despite struggling with his fish course,
0:16:01 > 0:16:05Adam is also determined to stay on track as he plates his faggot dish.
0:16:05 > 0:16:07I've got to try and put that behind me
0:16:07 > 0:16:11and just try and do my best now in my main and my dessert.
0:16:11 > 0:16:12He adds mint jelly
0:16:12 > 0:16:16and Jerusalem artichoke mash to homely casserole dishes.
0:16:16 > 0:16:18This was only a seven for you for main course, Adam.
0:16:18 > 0:16:21Do you think this is going to be better than last time?
0:16:21 > 0:16:24- Yes? No?- I think we'll have to wait and see.
0:16:25 > 0:16:28Next, it's spoonfuls of mushy peas,
0:16:28 > 0:16:30topped with panfried artichoke hearts.
0:16:32 > 0:16:35Followed by his lamb loin faggots.
0:16:35 > 0:16:38So the faggots - medium rare loin in the middle?
0:16:38 > 0:16:40Fingers crossed.
0:16:42 > 0:16:46Finally, he ladles on gravy, and it's ready to serve.
0:16:53 > 0:16:56Happy? Looks good.
0:16:56 > 0:17:00The nerves are just... I can't shake them, I can't get rid of them.
0:17:09 > 0:17:10Ooh!
0:17:10 > 0:17:13- Blimey, that's a helping and a half.- That's a good-looking dish.
0:17:13 > 0:17:16I'm going to give this dish points just for that sauce.
0:17:18 > 0:17:21It's a very, very confident, assured piece of cooking.
0:17:21 > 0:17:26I think this dish sings of thrift and economy and intelligence
0:17:26 > 0:17:30of use and the tremendous cooking standards of the WI.
0:17:30 > 0:17:32Fingers crossed those loins are pink in the middle
0:17:32 > 0:17:36and if they're not - in trouble.
0:17:36 > 0:17:40That's really clever, because the forced meat would, you think,
0:17:40 > 0:17:44take longer to cook, yet the middle is still pink. Very good.
0:17:44 > 0:17:47The fillet of the lamb also is really well flavoured.
0:17:47 > 0:17:51I normally loathe mint sauce, but this really works.
0:17:51 > 0:17:53It's very nice, it tastes delicious.
0:17:53 > 0:17:55This is a classic Welsh dish,
0:17:55 > 0:17:59so it would mean a lot to me to get a good score from this.
0:17:59 > 0:18:01Fingers crossed!
0:18:01 > 0:18:05It has the heft, I have to say, of a Welsh front-row forward.
0:18:05 > 0:18:09It absolutely hammers you in the taste buds.
0:18:09 > 0:18:11Well, I'm going to mark it highly.
0:18:11 > 0:18:13- Are we talking eight or nine?- Nine. - Nine!
0:18:13 > 0:18:14Nine, maybe even ten.
0:18:22 > 0:18:27- It looks a bit calm over there. - Organised, chef, organised.- Nice.
0:18:27 > 0:18:30I'm petrified about what the judges are thinking.
0:18:30 > 0:18:31They can be loving it,
0:18:31 > 0:18:35they can be hating it, it's the unknown that is even more scary.
0:18:35 > 0:18:38Phil is making small changes to his Hug For Mum lamb dish.
0:18:40 > 0:18:43Despite scoring it a strong eight, veteran Tom thought serving
0:18:43 > 0:18:49lamb consomme on the side left the rest of the dish a little dry.
0:18:49 > 0:18:51I'm going to change the pearl barley slightly,
0:18:51 > 0:18:52to have more of a sauce in there.
0:18:52 > 0:18:54Still serve the cup of tea on the side,
0:18:54 > 0:18:57but then when they spoon the pearl barley over the top of the dish,
0:18:57 > 0:19:00they'll get a little bit of moisture out of that as well.
0:19:00 > 0:19:04Ready to plate, he ladles his pearl barley, made with extra sauce,
0:19:04 > 0:19:05into individual pans.
0:19:05 > 0:19:10Onto wooden sharing platters go slices of lamb rump.
0:19:10 > 0:19:14- Happy with the cooking of the meat, chef?- Yeah.
0:19:15 > 0:19:19Followed by glazed lamb neck and crispy breast.
0:19:20 > 0:19:22He adds blanched baby turnips
0:19:22 > 0:19:25and butter-braised turnip chunks.
0:19:26 > 0:19:31Lamb consomme is poured into a teapot full of fresh mint.
0:19:34 > 0:19:36Serve it with the handle facing towards the guest, please.
0:19:39 > 0:19:41- Whoa!- Hmm!
0:19:41 > 0:19:42A teapot.
0:19:42 > 0:19:45- Mmm!- Mmm!
0:19:46 > 0:19:48Ahh...
0:19:49 > 0:19:54There is something about this teapot that is getting me excited.
0:19:54 > 0:19:55Smells good.
0:19:55 > 0:20:00- God, it does smell good. Strong whiff of mint on it, too.- Yes.
0:20:00 > 0:20:05- I want to pour it in there and have it like soup.- You do that.
0:20:08 > 0:20:11Do you think that's better than your eight that Tom gave you?
0:20:11 > 0:20:13Personally, I think so, yeah.
0:20:14 > 0:20:16There's no excellence here.
0:20:16 > 0:20:18There's good things here, but there's no excellence.
0:20:18 > 0:20:21But there is something that is excellent, and that's the breast.
0:20:21 > 0:20:23I love the barley, I love the turnips, because the little
0:20:23 > 0:20:26bit of bitterness in there is really great.
0:20:26 > 0:20:29And as for the tea, if I'm lying sick in bed, I'll have a
0:20:29 > 0:20:32cupful of that, that would see me right in a minute or two.
0:20:32 > 0:20:35I think it was a little bit more technical cooking in there,
0:20:35 > 0:20:37I packed it full of flavour, so I'm hoping, fingers crossed,
0:20:37 > 0:20:41- that they prefer my lamb dish. - We'll just have to wait and see now.
0:20:41 > 0:20:45- This dish is everything the other lamb dish is not.- In what way?
0:20:45 > 0:20:46I don't like it.
0:20:46 > 0:20:49I thought that the quality of the lamb was good and I enjoyed it.
0:20:49 > 0:20:50I'm not hearing the word great.
0:20:50 > 0:20:52Do you prefer this to the previous dish?
0:20:52 > 0:20:54- I do.- Oh...
0:20:58 > 0:21:03Under pressure again, you know, just want to try and get it right.
0:21:03 > 0:21:06Adam is next with his rhubarb and custard dessert,
0:21:06 > 0:21:08inspired by childhood favourites.
0:21:08 > 0:21:12Veteran Tom felt the dish had too many components
0:21:12 > 0:21:16and a dry sponge, scoring it a six.
0:21:16 > 0:21:17How is your sponge?
0:21:17 > 0:21:20- The other day it was a bit like sawdust.- Ooh...
0:21:20 > 0:21:21Better today?
0:21:23 > 0:21:27To address the dryness of his cake, Adam is brushing with rhubarb syrup.
0:21:27 > 0:21:30A little bit of rhubarb juice make all the difference?
0:21:30 > 0:21:32No, I just think the sponge
0:21:32 > 0:21:35could benefit from a little bit of moisture.
0:21:35 > 0:21:38He adds quenelles of baked egg custard.
0:21:40 > 0:21:44And decorates with poached rhubarb sticks and cubes of rhubarb jelly.
0:21:44 > 0:21:47I've just made it a little bit bigger,
0:21:47 > 0:21:49a little bit more distinctive.
0:21:49 > 0:21:52Next on are mini Swiss meringues.
0:21:53 > 0:21:56And finally, scoops of rhubarb ripple ice cream.
0:22:00 > 0:22:02Adam, are you happy with that?
0:22:02 > 0:22:04No, I'm a little bit disappointed.
0:22:04 > 0:22:06Rhubarb and custard to me is quite special
0:22:06 > 0:22:09and I just felt it wasn't quite to the mark.
0:22:21 > 0:22:22The jelly is delicious.
0:22:22 > 0:22:24Meringues are chewy.
0:22:24 > 0:22:28- The sponge underneath has gone like...wet cardboard.- Soggy.
0:22:28 > 0:22:31I think there's quite a lot of skill involved here.
0:22:31 > 0:22:34I think the only duff note really is the sponge.
0:22:34 > 0:22:36I think the flavours are there, but again,
0:22:36 > 0:22:39just let down on small, little things.
0:22:39 > 0:22:42The jelly and the rhubarb were both delicious.
0:22:42 > 0:22:44I'm going to agree with you.
0:22:44 > 0:22:47I think the ice cream is delicious, I think the custard is perfect.
0:22:47 > 0:22:49He just needs bells and whistles.
0:22:49 > 0:22:52Too many of the elements don't actually link to each other.
0:22:52 > 0:22:55I would have been perfectly happy with a plateful of rhubarb jelly.
0:22:55 > 0:22:56Me too.
0:22:58 > 0:23:01Last to the pass is Phil's dessert.
0:23:01 > 0:23:04During the week, his fete-themed dish disappointed
0:23:04 > 0:23:07when he overcooked his first batch of almond cakes
0:23:07 > 0:23:10and served Tom a raw rhubarb tart.
0:23:10 > 0:23:13He's nervous about any mistakes today.
0:23:13 > 0:23:17I only got a six for this dish in the week so I'm hoping for,
0:23:17 > 0:23:20you know, a better score. But we'll see.
0:23:21 > 0:23:25Unfortunately, he already has issues with his almond cakes.
0:23:25 > 0:23:26For some reason they've stuck.
0:23:26 > 0:23:31- Stuck?- Yeah.- There are cooked all right, though.- A little bit over.
0:23:31 > 0:23:34With time running out, Phil quickly redoes them
0:23:34 > 0:23:37and carries on with the rest.
0:23:37 > 0:23:40I'm not risking anything with this last course.
0:23:40 > 0:23:43He scoops his puff pastry ice cream into individual bowls.
0:23:43 > 0:23:47I want to show the judges and WI, pastry is a versatile thing -
0:23:47 > 0:23:49you can even make an ice cream out of it.
0:23:51 > 0:23:54Decorating his sharing cake stand with bunting,
0:23:54 > 0:23:56he adds pots of rhubarb jam.
0:23:58 > 0:24:01Next, his newly made almond cakes.
0:24:02 > 0:24:05Finally, his rhubarb and jam tart
0:24:05 > 0:24:07and his dessert is ready to share.
0:24:13 > 0:24:16- Done.- Feel the weight off your shoulders now?- Yes.
0:24:18 > 0:24:21- Oh, my goodness.- It's a fete.
0:24:26 > 0:24:28It's festive. It's fun.
0:24:28 > 0:24:29- It looks great.- Great.
0:24:29 > 0:24:32- So, I'm going to hack it in half. - Hack it. Hack away.
0:24:32 > 0:24:35PRUE: Oh, look, it's going to be perfect.
0:24:35 > 0:24:37- I was super pleased with that.- Yeah.
0:24:37 > 0:24:40- That's how it should have been for Tom the other day.- Yeah.
0:24:40 > 0:24:43Do you think the ice cream tastes of puff pastry?
0:24:43 > 0:24:45- Is it supposed to?- Mm.- Why?
0:24:45 > 0:24:51I can taste the puff pastry but I have to ask Matthew's question, why?
0:24:51 > 0:24:54The jam is very nice, very tasty and sharp.
0:24:54 > 0:24:56Slightly over-set.
0:24:56 > 0:24:59- I think it's not the best tart I've ever had.- No.
0:24:59 > 0:25:01And, in fact, I certainly wouldn't have done
0:25:01 > 0:25:04the little, tiny cakes because they're so similar.
0:25:05 > 0:25:07Doing pastry for me is risky, scary.
0:25:07 > 0:25:10It's not something I do every day, so doing it for a woman who's
0:25:10 > 0:25:14clearly got massive experience in baking, it's a scary proposition.
0:25:15 > 0:25:21It is nearly there, I would say, and I think he could improve.
0:25:21 > 0:25:23Could you see that dish at the banquet?
0:25:23 > 0:25:26Yeah, I think it's a great banquet dish.
0:25:26 > 0:25:28I think it's on the way to greatness.
0:25:28 > 0:25:30I think he could have a little bit more practice, a little more
0:25:30 > 0:25:34development would make it a really great pudding for the WI.
0:25:38 > 0:25:40Do you reckon you've done all you can?
0:25:40 > 0:25:42I gave it everything I could have.
0:25:42 > 0:25:46I just wish I'd have done things differently but it's done now
0:25:46 > 0:25:49so it's too late now to look back.
0:25:50 > 0:25:54I think it's been a really, really tight competition.
0:25:54 > 0:25:57There have been a couple of dishes from both chefs, I think,
0:25:57 > 0:26:00that have been outstanding. A couple not so wonderful.
0:26:00 > 0:26:03Some of the dishes, I felt the WI ladies
0:26:03 > 0:26:07might not actually take to their heart.
0:26:07 > 0:26:09We're stuck in here, we have no idea what they're saying
0:26:09 > 0:26:13so we've just got to wait and see. Fingers crossed.
0:26:13 > 0:26:16They're actually very similar, aren't they?
0:26:16 > 0:26:18Yeah, they're very precise cooks.
0:26:28 > 0:26:31Well, welcome, chefs.
0:26:31 > 0:26:33Your menus were just skilfully executed.
0:26:33 > 0:26:35It was a real pleasure.
0:26:35 > 0:26:38So, Adam, how do you feel you cooked today?
0:26:38 > 0:26:41I was little bit disappointed with some of my dishes, you know,
0:26:41 > 0:26:43but I gave it everything I could.
0:26:43 > 0:26:44And, Phil, what about you?
0:26:44 > 0:26:48I was more pleased with my cooking today than during the week,
0:26:48 > 0:26:50so I'll just have to wait and see.
0:26:55 > 0:26:57The winner is...
0:27:04 > 0:27:05..Adam.
0:27:07 > 0:27:09HE EXHALES
0:27:11 > 0:27:16I don't know what to say to that. Wow, brilliant. I am speechless.
0:27:16 > 0:27:17I really am speechless.
0:27:17 > 0:27:19It shows.
0:27:19 > 0:27:23Your faggot course was just the most beautiful dish.
0:27:23 > 0:27:24I gave it a nine.
0:27:24 > 0:27:29OLIVER: I also gave your faggots a nine. It was delicious.
0:27:29 > 0:27:30Cheers.
0:27:32 > 0:27:34Phil, I know that's disappointing.
0:27:34 > 0:27:35Yeah, devastating.
0:27:35 > 0:27:39This should comfort you - there was one mark in it.
0:27:39 > 0:27:41It was that close.
0:27:41 > 0:27:44- OLIVER:- Your first course, I thought it was as beautiful
0:27:44 > 0:27:45to eat as it was to look at.
0:27:45 > 0:27:46- ROSEMARY:- I loved it, too.
0:27:46 > 0:27:48I gave it a nine.
0:27:54 > 0:27:59I can't believe that. I really, really can't believe that.
0:27:59 > 0:28:01Yeah, I feel a bit deflated.
0:28:01 > 0:28:03You know, I cooked my heart out all week.
0:28:03 > 0:28:06You know, I really thought I'd done enough today to get
0:28:06 > 0:28:08through to the next round but it wasn't to be.
0:28:08 > 0:28:11- 'Hello.'- Hi, you all right?- 'You?'
0:28:11 > 0:28:15- Yeah, I've just had the result. - 'And?'
0:28:15 > 0:28:18I've got through. I'm the champion of Wales.
0:28:18 > 0:28:21'Ooh-ho-ho!' LAUGHTER
0:28:23 > 0:28:25- Cheers.- Cheers, big man.- Thank you.
0:28:25 > 0:28:28Make sure you get one of those dishes to the banquet now.
0:28:28 > 0:28:31- Yeah, yeah. - Represent Wales, do us proud.
0:28:31 > 0:28:33I'll keep pushing and running like a lunatic.