0:00:02 > 0:00:04It's decision day
0:00:04 > 0:00:07as last year's Northern Irish champion Chris McGowan...
0:00:07 > 0:00:10I might be fast, but you're furious.
0:00:10 > 0:00:13..battles it out with ambitious newcomer Ben Arnold...
0:00:13 > 0:00:17This week has definitely helped me show how determined I am.
0:00:17 > 0:00:21..to represent Northern Ireland in the national finals.
0:00:21 > 0:00:23- Are you planning to go one better? - I'd love to.
0:00:23 > 0:00:24I'd rather you didn't, mate.
0:00:24 > 0:00:25Ba-pow!
0:00:25 > 0:00:27The ultimate prize -
0:00:27 > 0:00:31to get a dish on the menu of the Women's Institute Centenary Banquet
0:00:31 > 0:00:33at London's Drapers' Hall.
0:00:36 > 0:00:40Ensuring their dishes reach the exacting standards of the WI
0:00:40 > 0:00:41is a guest judge,
0:00:41 > 0:00:44award-winning food writer Felicity Cloake.
0:00:44 > 0:00:47The WI recipes that I have tried are always perfect,
0:00:47 > 0:00:48so no pressure.
0:00:49 > 0:00:52Chris narrowly missed out on last year's banquet
0:00:52 > 0:00:56and is determined to go all the way this time.
0:00:56 > 0:00:58It's going to be another cliff-hanger.
0:00:58 > 0:01:00But he may have met his match in newcomer Ben Arnold.
0:01:00 > 0:01:03Are you saying you're worried about me then, Chris?
0:01:03 > 0:01:04I am worried about you.
0:01:04 > 0:01:08Only the best chef will make it through to the next stage.
0:01:08 > 0:01:11You know, we have eaten today two of the finest dishes
0:01:11 > 0:01:15that we have eaten in any competition.
0:01:15 > 0:01:16The winner is...
0:01:31 > 0:01:33Ben trailed Chris all week,
0:01:33 > 0:01:37but getting the highest score for desserts saw him through.
0:01:37 > 0:01:41He's determined to overthrow the reigning regional champ.
0:01:41 > 0:01:43There's no second place. It's all or nothing.
0:01:43 > 0:01:45I've got to go in there. This is a battle at the end of the day.
0:01:45 > 0:01:47I've got to win this battle.
0:01:47 > 0:01:50- Well, Ben. Listen, good luck, mate. - Good luck, Chef.
0:01:53 > 0:01:55Chris maintained his lead all week
0:01:55 > 0:01:57and having cooked for the judges before,
0:01:57 > 0:02:00he's also got his eyes on the ultimate prize.
0:02:00 > 0:02:02I haven't come here to go home today.
0:02:02 > 0:02:04You know what I mean? I have ran around that kitchen
0:02:04 > 0:02:06like an absolute lunatic over the last week.
0:02:06 > 0:02:07I've come here to win.
0:02:09 > 0:02:12But he knows he faces a tough contest today.
0:02:12 > 0:02:15I thought you absolutely nailed the brief on a lot of areas for me.
0:02:15 > 0:02:17Are you saying you're worried about me then, Chris?
0:02:17 > 0:02:19I am. It's going to be another cliff-hanger.
0:02:19 > 0:02:22- It's going to be a fight. - Well, I wouldn't say fight.
0:02:22 > 0:02:24You're a lot taller than me, you know what I mean?
0:02:24 > 0:02:25Anyway, I might be fast, but you're furious.
0:02:25 > 0:02:27- Ba-pow!- Do you know what I mean?
0:02:31 > 0:02:34Judges Prue Leith, Oliver Peyton and Matthew Fort
0:02:34 > 0:02:37are scrutinising the chefs' menus.
0:02:37 > 0:02:38Chris reached the finals last year,
0:02:38 > 0:02:41and I was surprised he didn't make it to the banquet,
0:02:41 > 0:02:43so I think he's going to be completely focused this time.
0:02:43 > 0:02:47Well, he has certainly tried hard on his titles -
0:02:47 > 0:02:49Pie-oneers and Pickles.
0:02:49 > 0:02:52Well, I'd be very interested to see how that turns out,
0:02:52 > 0:02:54but I'm also really interested in Ben.
0:02:54 > 0:02:57He's got a terrific reputation, as you know, in Northern Ireland,
0:02:57 > 0:02:59and I think he'll push Chris all the way today.
0:03:00 > 0:03:02- How are you feeling? - I'm really happy to be here,
0:03:02 > 0:03:05but whatever's happened this week has happened -
0:03:05 > 0:03:06it's all about today.
0:03:10 > 0:03:12So, chefs, a tough week?
0:03:12 > 0:03:15A really tough week, yeah, I found it especially hard.
0:03:15 > 0:03:17This kitchen is a rollercoaster. Different emotions.
0:03:17 > 0:03:20I know Phil Howard is a very hard task master
0:03:20 > 0:03:22but I didn't see any nines or tens from you.
0:03:22 > 0:03:25It maybe just lost the edge on the finesse.
0:03:25 > 0:03:27He brought it up a couple of times during the week
0:03:27 > 0:03:30so hopefully I can we redress the balance today.
0:03:30 > 0:03:32- PRUE:- I'm looking to know who their inspiration is.
0:03:32 > 0:03:36- Ben?- My mum. You know, grew up with great home cooking.
0:03:36 > 0:03:37Yeah, and me, my mother again.
0:03:37 > 0:03:39Chris, if I was you,
0:03:39 > 0:03:42I would not want to turn up at your mother's doorstep
0:03:42 > 0:03:44with fives and sixes for this competition.
0:03:44 > 0:03:46It's nines and tens, all right?
0:03:46 > 0:03:50Oliver, I won't be going home unless I get nines and tens.
0:03:50 > 0:03:52There's nowhere for me to go.
0:03:54 > 0:03:56Ben's first to plate up his starter
0:03:56 > 0:04:00which scored him just six points in the week.
0:04:00 > 0:04:03Inspired by his mum who grew up on a farm,
0:04:03 > 0:04:04it's a spin on a ploughman's lunch
0:04:04 > 0:04:09with rabbit rillete, apricot chutney, a quail scotch egg
0:04:09 > 0:04:11and traditional Irish wheaten bread
0:04:11 > 0:04:14made to Ben's mum's exact recipe.
0:04:14 > 0:04:16The bread was a little bit heavy, yeah?
0:04:16 > 0:04:18- Have you done anything about that? - Yeah, you know what?
0:04:18 > 0:04:20I did the only thing I thought I could -
0:04:20 > 0:04:21I phoned my mum last night.
0:04:21 > 0:04:24She said, "Higher temperature, Ben, higher temperature.
0:04:24 > 0:04:26"That's why it's not come out in a good colour.
0:04:26 > 0:04:28"That's why it's a wee bit heavy. Get it risen."
0:04:28 > 0:04:30I was going, "Oh, you know this, you know that..."
0:04:30 > 0:04:32And she was going, "Listen to what I'm saying."
0:04:32 > 0:04:34Only mums can tell you it like that. Brilliant.
0:04:34 > 0:04:37The chefs will also be marked by a guest judge
0:04:37 > 0:04:41who knows the standards the WI will expect.
0:04:41 > 0:04:43Felicity Cloake is an award-winning food writer
0:04:43 > 0:04:47and strong advocate of the Women's Institute's pioneering recipes.
0:04:49 > 0:04:51- Felicity, welcome. - Thank you very much.
0:04:53 > 0:04:57- Come and meet the judges, Prue, Matthew.- Hi, Felicity.
0:04:57 > 0:04:58Hello, hello.
0:04:58 > 0:05:00So, Felicity, this is a very important competition.
0:05:00 > 0:05:03It is indeed. The WI, tough judges.
0:05:03 > 0:05:05You're obviously a very keen cook
0:05:05 > 0:05:09besides a professional journalist testing recipes.
0:05:09 > 0:05:13Would you say the WI recipes are reliable?
0:05:13 > 0:05:15What's so special about them?
0:05:15 > 0:05:17They tend to be quite straightforward.
0:05:17 > 0:05:19Sometimes you can update them,
0:05:19 > 0:05:21maybe put a little bit more spice or something in there,
0:05:21 > 0:05:23but the foundations are always there.
0:05:23 > 0:05:24They always work perfectly.
0:05:24 > 0:05:27I think what we want here is the spirit of the WI,
0:05:27 > 0:05:28the traditions of the WI.
0:05:28 > 0:05:29What are you looking for?
0:05:29 > 0:05:32I suppose I'm looking for my mum's cooking, really.
0:05:32 > 0:05:34Great home-cooked food
0:05:34 > 0:05:37but in a slightly special, sort of, banquet presentation.
0:05:39 > 0:05:44In the kitchen, Ben brings out his mini wheaten bread loaves.
0:05:44 > 0:05:46That's a better bread.
0:05:46 > 0:05:47Much better.
0:05:47 > 0:05:48Completing his starter,
0:05:48 > 0:05:51he pipes his blue cheese spread into mini pots
0:05:51 > 0:05:54and spoons rabbit rillette into jars
0:05:54 > 0:05:58topping with apricot chutney and baby watercress.
0:05:59 > 0:06:02He gives his mum's bread a final check.
0:06:02 > 0:06:05- Am I allowed to try the bread? - No.- OK.
0:06:06 > 0:06:07OK.
0:06:07 > 0:06:09And along with his quail scotch eggs,
0:06:09 > 0:06:12it's all presented in old-fashioned tin lunchboxes.
0:06:14 > 0:06:15There we go.
0:06:17 > 0:06:18- Well done, young man.- Thanks.
0:06:18 > 0:06:21- Well done, yeah?- Whoo! One down.
0:06:29 > 0:06:31I think this box sets the right tone.
0:06:31 > 0:06:33Well, I hope what's in them is as good.
0:06:34 > 0:06:36JUDGES: Ooh!
0:06:36 > 0:06:39Six for your starter at the start of the week.
0:06:39 > 0:06:40Is that better than a six?
0:06:40 > 0:06:42I think it's better than a six today.
0:06:42 > 0:06:44Yeah. Yeah, it looked great going out.
0:06:44 > 0:06:46Lovely-looking wheaten bread here.
0:06:46 > 0:06:47- MATTHEW:- Have you ever made one?
0:06:47 > 0:06:49- FELICITY:- I have. It came out quite solid,
0:06:49 > 0:06:52so I'm hoping for a slightly lighter result from today's.
0:06:53 > 0:06:54The scotch egg is lovely.
0:06:55 > 0:06:58The rabbit rillette is delicious.
0:06:58 > 0:07:00That blue cheese spread, deeply unpleasant.
0:07:00 > 0:07:02Yes, the last bit as you empty the jar
0:07:02 > 0:07:04must have been the most unpleasant bit, right?
0:07:04 > 0:07:07As you know, I believe in forensic analysis.
0:07:07 > 0:07:10So hopefully you do your mum's bread justice then, Ben, yeah?
0:07:10 > 0:07:12Hopefully. Hopefully, yeah.
0:07:12 > 0:07:15- Why didn't you eat all your bread? - I'll tell you why. Watch. Watch.
0:07:15 > 0:07:18- He ran out of disgusting blue cheese. - That thing...
0:07:18 > 0:07:21You could anchor a small cruiser in the middle of the Thames on that.
0:07:21 > 0:07:24- FELICITY:- I disagree, I think it's a fantastic example of wheaten bread.
0:07:24 > 0:07:26OK, it's not the lightest thing that I've ever tasted,
0:07:26 > 0:07:29but that's what wheaten bread is and I'm glad that he hasn't changed it
0:07:29 > 0:07:31and made into some sort of brioche.
0:07:35 > 0:07:38Chris is up next with his mum-inspired starter -
0:07:38 > 0:07:40Shall I Be Mother?
0:07:40 > 0:07:43A retro take on an afternoon tea with many elements.
0:07:43 > 0:07:46It was marked down in the week.
0:07:46 > 0:07:51So Phil talked about finesse on some of your plates and the lack thereof.
0:07:51 > 0:07:52Do you think this is going to have it?
0:07:52 > 0:07:54I didn't think he said 'lack',
0:07:54 > 0:07:56he just said that it needs a little bit more finesse.
0:07:56 > 0:07:59I think that was a bit harsh, Ben. Do you know what I mean?
0:08:00 > 0:08:03Chris also lost points for not plating up his rabbit sausage roll
0:08:03 > 0:08:06and can't afford to make that mistake today.
0:08:06 > 0:08:09Are you going to make sure you have your sausage roll up?
0:08:09 > 0:08:11The first time around, you weren't happy with the pastry.
0:08:11 > 0:08:13If it's good enough, it'll go on there.
0:08:16 > 0:08:20Chris' orange, cardamom and fennel teabags go into a teapot
0:08:20 > 0:08:22which he fills with rabbit broth.
0:08:22 > 0:08:24He starts his soup bowls
0:08:24 > 0:08:28with celeriac, rabbit loin and pickled girolles
0:08:28 > 0:08:30Ben serves his savoury carrot muffins
0:08:30 > 0:08:33with sweet buttercream icing.
0:08:33 > 0:08:36Next, rabbit liver toasties and mushroom vol-au-vents...
0:08:37 > 0:08:39..with slices of rabbit sausage roll...
0:08:40 > 0:08:43..all served on a special retro trolley.
0:08:48 > 0:08:49You happy with that, Chef?
0:08:49 > 0:08:52Yeah, I mean, I was happier than I was the first time around.
0:08:52 > 0:08:54# Rollin', rollin', rollin'... #
0:09:02 > 0:09:04High tea as a first course?
0:09:04 > 0:09:06It's a very busy number, isn't it?
0:09:07 > 0:09:10- Do you maybe think there was too much on the plate?- I don't think so.
0:09:10 > 0:09:12The thing is, the whole thing about afternoon tea for me is
0:09:12 > 0:09:14you don't have to eat everything.
0:09:14 > 0:09:16- A bit of this, it bit of that. - Exactly.
0:09:16 > 0:09:18I love the rich deep flavour of the broth...
0:09:18 > 0:09:20and the way that the spices are quite subtle,
0:09:20 > 0:09:22he hasn't overwhelmed the rabbit.
0:09:22 > 0:09:25I mean, it's wild rabbit, so it's got a nice punch of flavour there.
0:09:25 > 0:09:27I've just had a bite of the toasty
0:09:27 > 0:09:29and, honestly, it's pretty horrible.
0:09:29 > 0:09:30I disagree with you.
0:09:30 > 0:09:33I really like it. I do.
0:09:33 > 0:09:36- FELICITY:- There's a definite soggy bottom going on
0:09:36 > 0:09:37in the sausage roll that I had,
0:09:37 > 0:09:40which is a mistake you can't afford to be making with the WI.
0:09:40 > 0:09:42- BEN:- Chris, your sausage roll, was it good enough this time?
0:09:42 > 0:09:44Yeah, I'm really happy with it, mate.
0:09:44 > 0:09:48- PRUE:- You know what? I quite like soggy-bottom pastry. It's...
0:09:48 > 0:09:50And the sausage in the middle is delicious.
0:09:50 > 0:09:51There's too many things going on,
0:09:51 > 0:09:54you're bound to make mistakes and he has made mistakes.
0:09:54 > 0:09:55The trouble is we can't agree on
0:09:55 > 0:09:57what's a mistake and what's a pleasure.
0:10:01 > 0:10:03Next, it's the fish course,
0:10:03 > 0:10:07and Ben is first to plate up Mrs Skillen's Fish Soup,
0:10:07 > 0:10:10a dish inspired by his late grandmother.
0:10:10 > 0:10:12In the week, it ended in disaster
0:10:12 > 0:10:15with Ben forgetting to plate up key elements
0:10:15 > 0:10:18and veteran Phil scored him just five points.
0:10:18 > 0:10:22Ben knows today there is no room for error.
0:10:22 > 0:10:24So you're putting your smoked cod on the dish this time?
0:10:24 > 0:10:26You left it off last time. Does that deliver it?
0:10:26 > 0:10:29I made an error - it was supposed to be there the whole time.
0:10:29 > 0:10:30It's going to be there this time.
0:10:31 > 0:10:34He starts his plate with sea vegetables,
0:10:34 > 0:10:38followed by poached lobster, smoked cod, brill
0:10:38 > 0:10:41and razor clams cooked in white wine.
0:10:41 > 0:10:44- Are you going to be on time, Ben? - Final touches. Few herbs to go.
0:10:45 > 0:10:48In the week, Ben struggled to fill his serving flasks
0:10:48 > 0:10:51with the chowder veloute sauce.
0:10:51 > 0:10:54- You've changed your sauce on your fish, yeah?- It was far too thick.
0:10:54 > 0:10:56I couldn't get it in the jars. It was a disaster.
0:11:13 > 0:11:15- SHE WHISPERS:- Lovely.- My book is hot.
0:11:16 > 0:11:19- Could be a reason for that.- A-ha!
0:11:19 > 0:11:21- Happy with that, Ben? - I'm happy with that, Chris.
0:11:21 > 0:11:23It was so much better than last time for me.
0:11:23 > 0:11:27- MATTHEW:- Mrs Skillen's Secret Fish Soup.
0:11:27 > 0:11:30Ben's grandmother and you look at that... You know...
0:11:30 > 0:11:33- She looks a formidable woman. - Mm.
0:11:34 > 0:11:36I've made a shellfish reduction
0:11:36 > 0:11:38using the crab shells, the lobster shells.
0:11:38 > 0:11:41Everything I put on that plate today was how I wanted.
0:11:41 > 0:11:43Everything was better.
0:11:43 > 0:11:47The veloute tastes...just so powerfully of good fish stock
0:11:47 > 0:11:49and a little bit of crab.
0:11:49 > 0:11:50It's lovely.
0:11:50 > 0:11:53And it's very WI, I think. It's a kind of... It's warming...
0:11:53 > 0:11:55- Classic.- ..it's homely, yeah.
0:11:55 > 0:11:57The only negative was the razor clam was a little bit tough.
0:11:57 > 0:11:58I think everything else...
0:11:58 > 0:12:01And the sauce maybe slightly thick, but you've correct that.
0:12:01 > 0:12:03I made a point to make that razor clam tender.
0:12:03 > 0:12:04- MATTHEW:- Razor clam...
0:12:04 > 0:12:07A little bit chewy but the flavours are good.
0:12:07 > 0:12:11The fish is very good quality, it's perfectly cooked for me.
0:12:11 > 0:12:14It shows we have a very, very skilful chef in the kitchen.
0:12:16 > 0:12:18Chris' fish course is another tribute to his mum.
0:12:18 > 0:12:21Imelda's Fish And Milk is a childhood dish
0:12:21 > 0:12:24he's elevated with turbot and langoustine
0:12:24 > 0:12:26served with buttermilk gnocchi.
0:12:26 > 0:12:28It scored strongly in the week.
0:12:28 > 0:12:30Obviously, you got an eight for this dish.
0:12:30 > 0:12:32Do you think it's going to make a second eight?
0:12:32 > 0:12:34Today it's about... It's about stepping it up,
0:12:34 > 0:12:36it's about trying to get that elusive nine or ten.
0:12:38 > 0:12:41Chris starts his plate with Jerusalem artichoke puree
0:12:41 > 0:12:43and buttermilk gnocchi,
0:12:43 > 0:12:45followed by sea aster and purslane.
0:12:45 > 0:12:49Next, turbot poached in buttermilk and fennel seed,
0:12:49 > 0:12:53langoustine and jugs of langoustine sauce.
0:12:53 > 0:12:55Chris completes his presentation
0:12:55 > 0:12:58honouring the WI's horticultural history
0:12:58 > 0:13:00with a garnish of living wild herbs
0:13:00 > 0:13:04and atomisers filled with lemon and fennel dressing.
0:13:07 > 0:13:09That looked even better than your last one, Chris.
0:13:11 > 0:13:13PRUE LAUGHS
0:13:13 > 0:13:14Gnocchi...
0:13:19 > 0:13:23Oh, we have to cut our own herbs from the window box.
0:13:23 > 0:13:25It was a really beautiful plate of food,
0:13:25 > 0:13:27but the atomiser really, really...
0:13:27 > 0:13:28- Lifts it.- Lifts it, yeah.
0:13:28 > 0:13:31What are you supposed to do with this?
0:13:31 > 0:13:32I think you spray everything.
0:13:32 > 0:13:35Shall we spray on your hair? Would you like some behind the ear?
0:13:35 > 0:13:37- THEY LAUGH - Sprayed it on...- Well, there you go.
0:13:37 > 0:13:39No, listen, my favourite food, I mean,
0:13:39 > 0:13:44I like almost anything with citrusy, sort of, sharp herbs on it,
0:13:44 > 0:13:47and you can't fail with langoustine and turbot.
0:13:47 > 0:13:49You're wrong.
0:13:49 > 0:13:50It definitely has the wow factor,
0:13:50 > 0:13:52but, you know, hopefully so does mine.
0:13:52 > 0:13:54Hopefully mine will pip you to the post.
0:13:54 > 0:13:57The real stinker on this dish is the gnocchi
0:13:57 > 0:14:01because.... Quite simply dreadful.
0:14:01 > 0:14:02They're just, sort of, very gloopy,
0:14:02 > 0:14:04and there's buttermilk in the middle.
0:14:04 > 0:14:06I love buttermilk, but this doesn't work here.
0:14:06 > 0:14:07If it wasn't for the gnocchi,
0:14:07 > 0:14:10I would say this was almost a perfect dish.
0:14:10 > 0:14:13The langoustine stock is so intense
0:14:13 > 0:14:16that it's almost impossible to taste anything against it.
0:14:16 > 0:14:19There's no way I can see a dish like this at the banquet.
0:14:23 > 0:14:26At the halfway point, the chefs work on their main courses
0:14:26 > 0:14:29as the judges discuss the scores so far.
0:14:29 > 0:14:31There was a tremendous amount of effort,
0:14:31 > 0:14:33- particularly in the first courses. - Too much effort.
0:14:33 > 0:14:36Too many elements that didn't actually knit together very well.
0:14:36 > 0:14:38- FELICITY:- They both made some silly mistakes
0:14:38 > 0:14:40and they both produced some great food,
0:14:40 > 0:14:42so, for me, it's not clear cut at the moment.
0:14:42 > 0:14:44Well, I actually have Ben a little bit ahead,
0:14:44 > 0:14:48but I do think that Chris, with the quality we know he can do,
0:14:48 > 0:14:49has got to come back.
0:14:52 > 0:14:54Chris is up first with his main course,
0:14:54 > 0:14:56Pie-oneers and Pickles.
0:14:56 > 0:14:59Another dish that scored him eight in the week.
0:14:59 > 0:15:02It features an ox tongue and cheek pie
0:15:02 > 0:15:06with three chutneys to pay homage to WI competitions.
0:15:06 > 0:15:09So what do you reckon? Level pegging or has one of us taken the lead?
0:15:09 > 0:15:11I'll tell you what I've learnt in this process -
0:15:11 > 0:15:13never try and second-guess the judges, Ben.
0:15:17 > 0:15:22Chris hopes his competition pickles and home-made rough-puff pie pastry
0:15:22 > 0:15:24will impress the judges...
0:15:25 > 0:15:28..particularly guest judge Felicity,
0:15:28 > 0:15:32a passionate promoter of the Women's Institute's foolproof recipes.
0:15:32 > 0:15:35- Hi, guys.- Hi. - Hi, how are you doing?
0:15:35 > 0:15:36I am completely obsessed with
0:15:36 > 0:15:39finding the perfect version of classic British dishes
0:15:39 > 0:15:42and, not to scare you, but the WI recipes that I've tried -
0:15:42 > 0:15:43and I've tried a lot -
0:15:43 > 0:15:47are always completely perfect, so no pressure.
0:15:47 > 0:15:49Can you give us any inside info
0:15:49 > 0:15:51in what's happening in the judges chamber?
0:15:51 > 0:15:55We had some very high scores and we had a few slightly lower scores.
0:15:55 > 0:15:57I think the difficulty for you guys is, of course, that,
0:15:57 > 0:15:59you know, the WI is all about home cooking
0:15:59 > 0:16:01and, you know, simple, honest food.
0:16:01 > 0:16:04It's hard to take a Women's Institute dish
0:16:04 > 0:16:07and not just elevate it, but elevate it to banquet style.
0:16:07 > 0:16:09You know, it has to be even more impressive.
0:16:09 > 0:16:11And those ladies, they are harsh critics.
0:16:11 > 0:16:13But I've got high hopes for this afternoon
0:16:13 > 0:16:15that we're going to get some tens on the main courses and desserts.
0:16:15 > 0:16:18- So good luck.- Thank you.- Thank you very much. Very nice to meet you.
0:16:21 > 0:16:25Chris brings out his ox tongue and cheek pie.
0:16:25 > 0:16:29Next, he fills his jars with piccalilli, lady's relish
0:16:29 > 0:16:31and pioneer's pickle.
0:16:31 > 0:16:32During the week, a couple times,
0:16:32 > 0:16:34- Phil mentioned a bit more finesse on the plates.- Yeah.
0:16:34 > 0:16:38Let me just check your... Check your pickles there.
0:16:38 > 0:16:39I don't know, Chris.
0:16:39 > 0:16:42- It's the size of that floret small enough?- Yeah. I think so.
0:16:44 > 0:16:45Chris fills his pots
0:16:45 > 0:16:49with buttered kale and honey-roast root vegetables
0:16:49 > 0:16:52and serves his baked champ and kidney sauce.
0:16:53 > 0:16:58Finally, his pickles are ready for judging with WI-inspired rosettes.
0:17:01 > 0:17:02Impressive, mate.
0:17:04 > 0:17:07- Phew.- Tell you what...
0:17:08 > 0:17:11- ..if that doesn't get a ten... - That's a feast.
0:17:11 > 0:17:13Yeah, that's amazing.
0:17:13 > 0:17:15I'm worried about that.
0:17:15 > 0:17:16For sure.
0:17:18 > 0:17:21- Ooh, lovely. - That is a thing of beauty.
0:17:21 > 0:17:22That is a thing of beauty.
0:17:25 > 0:17:29- Oh!- Ah.- I love the drama of it. It's fantastic.
0:17:29 > 0:17:32- Oh!- Wow.- Oh, wow.- What about that?
0:17:32 > 0:17:34MATTHEW LAUGHS Thank you.
0:17:34 > 0:17:36Pickle? These are three pickle pots. You choose.
0:17:36 > 0:17:38I'm going to have them all.
0:17:38 > 0:17:41- Did you make any mistakes today? - I'm not sure.
0:17:41 > 0:17:43You know, when you stand back and kind of reflect,
0:17:43 > 0:17:46you might see something that, "Oh, I shouldn't have done that."
0:17:46 > 0:17:53That pie and that kidney sauce are a completely dream combination of food.
0:17:53 > 0:17:55It is... It tastes as good as it looks.
0:17:55 > 0:17:57And the tongue is actually...
0:17:57 > 0:17:59Cos it's not overcooked, it's not undercooked,
0:17:59 > 0:18:02it's just that beautiful firmness of tongue.
0:18:02 > 0:18:04- FELICITY:- I could eat the pie with the gravy on its own frankly,
0:18:04 > 0:18:06but adding the pickles to it,
0:18:06 > 0:18:09cutting through that really rich, savoury meatiness.
0:18:09 > 0:18:12Just really, really great cooking.
0:18:12 > 0:18:14I'm sorry to be really annoying, but I need some more of that pie.
0:18:14 > 0:18:16THEY LAUGH Oh, more!
0:18:16 > 0:18:19- Do you know what? If I was Ben and I see this coming out...- I'd leave!
0:18:19 > 0:18:21..I would be slightly concerned.
0:18:21 > 0:18:23Have you got anything else to give, Ben?
0:18:23 > 0:18:26Only every last ounce of love and soul
0:18:26 > 0:18:28and every bit of energy I've got left.
0:18:30 > 0:18:32I would give first prize to the piccalilli.
0:18:32 > 0:18:35I'd give first prize to the kidney sauce.
0:18:35 > 0:18:37THEY LAUGH
0:18:37 > 0:18:38- I think the whole lot deserve a first.- Mm.
0:18:40 > 0:18:42There's a lot of high-profile talented chefs
0:18:42 > 0:18:44that haven't even got to a Friday, you know?
0:18:44 > 0:18:45Are you planning to go one better?
0:18:45 > 0:18:47I've got to be honest, I'd love to.
0:18:47 > 0:18:49Yeah, you know, I'd love to be honest as well, Ben,
0:18:49 > 0:18:51and I'd rather you didn't, mate.
0:18:51 > 0:18:54Chris cooked stronger than what he cooked at the start of the week.
0:18:54 > 0:18:55I am worried about him.
0:18:57 > 0:18:59Ben's main course, Lamb Revolution,
0:18:59 > 0:19:02features three cuts of lamb to fit all budgets.
0:19:02 > 0:19:05Best end, lamb shoulder shepherd's pie
0:19:05 > 0:19:07and sweetbreads.
0:19:07 > 0:19:09This is the dish that finally put Ben into the running
0:19:09 > 0:19:11to get through to today.
0:19:11 > 0:19:13Over the course of the week,
0:19:13 > 0:19:15my third and fourth dish were my strongest dishes
0:19:15 > 0:19:17and I think I can improve on them.
0:19:18 > 0:19:21Under pressure to execute his main course to perfection,
0:19:21 > 0:19:25Ben starts his plate with carrot and cardamom puree
0:19:25 > 0:19:29followed by rainbow chard and heritage carrots.
0:19:29 > 0:19:35Next, lamb cutlets, lamb sauce and deep-fried lamb sweetbreads.
0:19:36 > 0:19:38Lastly, pots of home-made mint jelly
0:19:38 > 0:19:41and individual shepherd's pies sit on boards
0:19:41 > 0:19:45featuring the Women's Institute of Northern Ireland's anthem.
0:19:49 > 0:19:51BEN SIGHS
0:19:51 > 0:19:54Er, yeah, good that... Glad that's gone.
0:19:54 > 0:19:55- Get it out.- Yeah.
0:20:03 > 0:20:05After the drama of Chris' dish,
0:20:05 > 0:20:08this is a more restrained number, is how I would describe it.
0:20:08 > 0:20:12It's like being faced with an amateur production in a country town
0:20:12 > 0:20:15after a production at a great theatre.
0:20:15 > 0:20:17I think it's a very fine piece of lamb,
0:20:17 > 0:20:19it's got a really good sweet flavour.
0:20:19 > 0:20:21- FELICITY:- I have to say that I spent a long time
0:20:21 > 0:20:23working on the perfect shepherd's pie,
0:20:23 > 0:20:26and I must admit, I need to go back to the recipe
0:20:26 > 0:20:28because this is the perfect shepherd's pie.
0:20:28 > 0:20:31- MATTHEW:- I think the potato on top, it's a bit, sort of, heavy.
0:20:31 > 0:20:34Phil said that he thought that the sweetbread was a little bit lost.
0:20:34 > 0:20:37The sweetbread really helps tell the story of my dish, you know,
0:20:37 > 0:20:41of this Lamb Revolution, lamb for all budgets.
0:20:41 > 0:20:44Without it, there's no point putting the plate up.
0:20:46 > 0:20:48- The sweetbread is good.- Mm.
0:20:48 > 0:20:50The carrot puree is absolutely delicious.
0:20:50 > 0:20:52It's got something in it and I think it's cardamom.
0:20:52 > 0:20:54On reflection, on eating this,
0:20:54 > 0:20:57gosh, there's a lot to like about it.
0:20:57 > 0:20:59Phil expressed a little concern with your sauce.
0:20:59 > 0:21:02It didn't have the lamb flavour that he was kind of looking for,
0:21:02 > 0:21:03it was a bit winey, I think he said.
0:21:03 > 0:21:05I think it's much better today.
0:21:07 > 0:21:09Mm, really great gravy.
0:21:09 > 0:21:12It is just lacking the drama, but it's very good cooking.
0:21:13 > 0:21:17Chris is up for his dessert, WI Apple Day,
0:21:17 > 0:21:20another complex dish that was marked down by veteran Phil Howard
0:21:20 > 0:21:22for a general lack of refinement.
0:21:22 > 0:21:24He gave it a seven.
0:21:24 > 0:21:26Chris has had to leave the heat of the kitchen
0:21:26 > 0:21:28to work on his delicate blown apples,
0:21:28 > 0:21:31a temperamental technique requiring a cool room
0:21:31 > 0:21:34that he struggled to perfect in the week.
0:21:34 > 0:21:36- Thought you'd done a runner on me. - Done a runner to the pub.
0:21:36 > 0:21:38Yeah, you know what I mean?
0:21:38 > 0:21:41I'm trying to allocate as much time as I physically can
0:21:41 > 0:21:45to trying to produce something that I'm proud of today.
0:21:47 > 0:21:49Chris starts his plate with apple curd
0:21:49 > 0:21:50followed by apple custard
0:21:50 > 0:21:54and Armagh roll filled with blackberry jam and ice cream.
0:21:54 > 0:21:58Next, apple puree, apple cubes and wood sorrel.
0:22:00 > 0:22:02Chris carefully fills his delicate blown-sugar apples
0:22:02 > 0:22:04and brioche doughnuts
0:22:04 > 0:22:05with more apple custard.
0:22:07 > 0:22:10The finishing touch is his apple tree presentation.
0:22:15 > 0:22:18Oh, sorry, sorry. Come back, ladies.
0:22:18 > 0:22:21But Chris has forgotten his candied nuts and blackberries.
0:22:21 > 0:22:22Off you go, ladies.
0:22:26 > 0:22:27Well done.
0:22:35 > 0:22:37- Oh, my favourite thing.- Armagh roll.
0:22:37 > 0:22:39I really think that it's very, very enticing.
0:22:39 > 0:22:42It seems a shame almost to smash this apple it's so beautiful.
0:22:42 > 0:22:45- Oh!- MATTHEW:- And a lot of work has gone into it.
0:22:45 > 0:22:48And, obviously, you almost forgot to put your nuts on the plate.
0:22:48 > 0:22:51I nearly forgot my blackberries and my candied hazelnuts.
0:22:51 > 0:22:53Thankfully, the sixth sense inside just went,
0:22:53 > 0:22:55"Something's not right there."
0:22:55 > 0:22:57I really love the nuts.
0:22:57 > 0:22:59I think nuts, in a way, are an unsung hero in this.
0:22:59 > 0:23:02- FELICITY:- The apple puree, I think is absolutely fantastic,
0:23:02 > 0:23:04really nice and sharp.
0:23:04 > 0:23:06You know, there's a lot of skill involved here.
0:23:06 > 0:23:09The Armagh roll is a bit of a disappointment.
0:23:09 > 0:23:11It just needs to be a much lighter cake.
0:23:11 > 0:23:13I think Chris' idea here is very, very strong.
0:23:13 > 0:23:16Yes, I think the idea is better than the execution.
0:23:19 > 0:23:23Ben's dessert is a take on a classic trifle
0:23:23 > 0:23:26with a raspberry jam and Swiss roll base,
0:23:26 > 0:23:29a layer of summer fruit compote topped with summer cup jelly,
0:23:29 > 0:23:33creme patissiere, cucumber cream and honeycomb.
0:23:33 > 0:23:36It was the highest-scoring dish across the whole week with a nine.
0:23:36 > 0:23:41Hoping the layers are perfectly set, Ben brings out his trifle.
0:23:41 > 0:23:44Are you confident that this will get you another blinding score?
0:23:44 > 0:23:46- I've done all I can, Chris.- Yeah.
0:23:46 > 0:23:50He pipes his cucumber cream over the top of his creme patissiere.
0:23:50 > 0:23:53I'm looking at it now and it's got me worried.
0:23:54 > 0:23:57Ben finishes with crushed honeycomb.
0:23:57 > 0:24:01And finally, serves his trifle with a jug of summer cup punch.
0:24:03 > 0:24:04Thank you.
0:24:07 > 0:24:09BEN LAUGHS
0:24:09 > 0:24:12- Whoa...- Ooh, yum, yum.
0:24:15 > 0:24:18Look at this. It wobbles so beautifully.
0:24:18 > 0:24:20It is the most beautiful thing that I've seen all day
0:24:20 > 0:24:21and that includes the pie.
0:24:21 > 0:24:23- MATTHEW:- Cheers, chaps, what a great day.
0:24:23 > 0:24:25- FELICITY:- To the WI. - MATTHEW:- To the WI.
0:24:25 > 0:24:28Have you found anything out about yourself this week, Ben?
0:24:28 > 0:24:30- How nice a guy you are? - I'm a cracker.
0:24:30 > 0:24:33- Are you really a cracker? - BEN LAUGHS
0:24:35 > 0:24:37Really love the sponge. I love that jelly.
0:24:37 > 0:24:40There's a balance of textures, there's a balance of flavours.
0:24:40 > 0:24:43- FELICITY:- Trifle is my favourite food in the entire world.
0:24:43 > 0:24:46You know, my last meal would certainly contain trifle.
0:24:46 > 0:24:49- Shall we pass it up to her?- And... - THEY LAUGH
0:24:49 > 0:24:51- MATTHEW:- Don't let her anywhere near it.
0:24:51 > 0:24:53- FELICITY:- With that big spoon as well, please.
0:24:53 > 0:24:55- BEN:- This week has definitely helped me show
0:24:55 > 0:24:57- how determined I am, you know?- Yeah.
0:24:57 > 0:25:00I knew I was behind, I said to myself before coming into this,
0:25:00 > 0:25:03"You've got to get to Friday. That's your first goal.
0:25:03 > 0:25:05- "You know, going out is not an option."- Yeah.
0:25:05 > 0:25:08- I came back, and I did it. - Yeah.
0:25:08 > 0:25:11- PRUE:- I do think that the honeycomb is a little bit too bitter,
0:25:11 > 0:25:14- but it's still...- Stop it. - ..a beautiful trifle,
0:25:14 > 0:25:15and it gets a nine.
0:25:15 > 0:25:19I would like to see that trifle and that pie at the banquet.
0:25:19 > 0:25:21So are you giving us a score?
0:25:21 > 0:25:24It's very obviously a ten, Prue.
0:25:26 > 0:25:28It's a rollercoaster, there's no doubt about it.
0:25:28 > 0:25:29It's so emotional, because we put
0:25:29 > 0:25:32our hearts and souls into that today.
0:25:32 > 0:25:33None of their four dishes in the morning
0:25:33 > 0:25:36- were really...banquet dishes, were they?- No.
0:25:36 > 0:25:39It feels really, really close now.
0:25:39 > 0:25:41One of the hardest things, you know, I've had to do.
0:25:41 > 0:25:43You rise to the challenge, makes you a better chef,
0:25:43 > 0:25:45makes you a better person, I think.
0:25:45 > 0:25:47Chris' pie, I will never forget.
0:25:47 > 0:25:50That pie, that really came out of love,
0:25:50 > 0:25:53and the trifle, again, inspired cooking.
0:25:53 > 0:25:55And I really don't want one of them to go home.
0:26:05 > 0:26:06Welcome, chefs.
0:26:06 > 0:26:08How has it been out there?
0:26:08 > 0:26:10Erm... Highs and lows.
0:26:10 > 0:26:13Erm, but, you know, it's all down to this moment.
0:26:13 > 0:26:14This is true.
0:26:14 > 0:26:16Chris, this is your second time here.
0:26:16 > 0:26:18Do you think you've done enough to nick it?
0:26:18 > 0:26:20I hope so. You know what I mean? I put so much into it.
0:26:20 > 0:26:22I just gave absolutely everything.
0:26:23 > 0:26:27Well, we have eaten today two of the finest dishes
0:26:27 > 0:26:30that we have eaten in any competition.
0:26:37 > 0:26:38And the winner is...
0:26:43 > 0:26:46- ..Ben. Congratulations.- Wow.
0:26:46 > 0:26:48- Ben... - BEN LAUGHS
0:26:48 > 0:26:49Legend.
0:26:49 > 0:26:52Well done, mate. Well done.
0:26:52 > 0:26:53How do you feel?
0:26:55 > 0:26:56Wow.
0:26:57 > 0:26:59Unbelievable.
0:26:59 > 0:27:02Chris, we are genuinely sorry.
0:27:02 > 0:27:04Yeah, if I was going to lose,
0:27:04 > 0:27:07I would like to lose to somebody that gave as much as I gave
0:27:07 > 0:27:08and he did that.
0:27:08 > 0:27:10I think he's a worthy winner today.
0:27:10 > 0:27:12Ben, I loved your trifle.
0:27:12 > 0:27:14I gave it a ten.
0:27:14 > 0:27:16- FELICITY:- It was a 10 from me as well.
0:27:16 > 0:27:19If I could die after eating that dish, I would die happy.
0:27:19 > 0:27:21THEY LAUGH
0:27:21 > 0:27:25Chris, that pie was completely, utterly fabulous.
0:27:25 > 0:27:28A first time ever in the Great British Menu
0:27:28 > 0:27:30we had seconds and we had thirds.
0:27:30 > 0:27:32I gave it a 10.
0:27:32 > 0:27:34Well, congratulations, Ben.
0:27:34 > 0:27:37Chris, I really, really hope we see you here again
0:27:37 > 0:27:40because I so want to try that pie again.
0:27:40 > 0:27:42THEY LAUGH
0:27:42 > 0:27:44- Thank you very much.- Thank you.
0:27:48 > 0:27:50Benzo, you did it.
0:27:51 > 0:27:55You know, I came here to win and, unfortunately, I didn't.
0:27:55 > 0:27:57That's the way it goes sometimes, you know?
0:27:57 > 0:27:58Hi, mum. How you doing?
0:27:58 > 0:28:00Well?
0:28:00 > 0:28:03What do you think after everything I told you this week?
0:28:03 > 0:28:05You won it?
0:28:05 > 0:28:07I won it. I won it.
0:28:07 > 0:28:08You won it?
0:28:08 > 0:28:11Oh, Benjamin, that's fantas... You did win it?
0:28:11 > 0:28:15Yeah... Mum, would I wind you up?
0:28:16 > 0:28:19I walk away proud for Northern Ireland
0:28:19 > 0:28:21cos I think Northern Ireland has probably got
0:28:21 > 0:28:24its best chance in a long time to get a dish for the banquet.
0:28:24 > 0:28:25Go and smash it, mate.
0:28:25 > 0:28:28Tell these other guys... Just say, "Get out the way."
0:28:28 > 0:28:29- Cheers.- Cheers.
0:28:31 > 0:28:33Well done, mate. I mean, really, seriously, well done.