0:00:03 > 0:00:06This week on Great British Menu -
0:00:06 > 0:00:07three of the most exciting chefs
0:00:07 > 0:00:11on the London and south-east restaurant scene.
0:00:11 > 0:00:14Michelin-starred returning contender Matt Gillan...
0:00:14 > 0:00:17This could be where it's won or lost this week.
0:00:17 > 0:00:21..head chef at Marcus Wareing's two-star restaurant Mark Froydenlund...
0:00:21 > 0:00:26It's tough, I didn't really know what to expect. ..and rising star Lee Westcott...
0:00:26 > 0:00:30These guys are gunning for me, you know. They want my spot and I want to keep it.
0:00:30 > 0:00:32..are competing for the chance to cook at a banquet
0:00:32 > 0:00:36to celebrate 100 years of the Women's Institute
0:00:36 > 0:00:39at London's prestigious Drapers' Hall.
0:00:40 > 0:00:42Yesterday, Mark came out on top
0:00:42 > 0:00:44with an impressive nine for his main course,
0:00:44 > 0:00:47moving him one point ahead of Matt.
0:00:47 > 0:00:50That's been your strongest dish to date and it was a pleasure to eat.
0:00:50 > 0:00:53But neither of the Michelin-starred contenders
0:00:53 > 0:00:56have done enough yet to topple Lee from the top spot.
0:00:56 > 0:00:59Makes dessert interesting though. Yeah.
0:00:59 > 0:01:04Today's dessert course is their last chance for victory.
0:01:04 > 0:01:07Super confident you'll like this one. OK, we'll see.
0:01:07 > 0:01:11Both Mark and Matt know that just one mistake...
0:01:11 > 0:01:13Huge pressure once again.
0:01:13 > 0:01:15Definitely could be in with a chance.
0:01:15 > 0:01:18..could cost them the competition.
0:01:18 > 0:01:21Sugar. I need 200 grams of sugar. Give me the sugar here.
0:01:21 > 0:01:23Not happy with them? Not really.
0:01:36 > 0:01:40This year, the chefs are celebrating the centenary of the Women's Institute,
0:01:40 > 0:01:45honouring generations of women who've helped put British cuisine on the map.
0:01:45 > 0:01:48To research the history of the organisation,
0:01:48 > 0:01:50they've visited local groups...
0:01:50 > 0:01:54If Women's Institute weren't to win it today. BOTH: Ohh!
0:01:54 > 0:01:55A big blot on their copybook.
0:01:55 > 0:01:59..and taken inspiration from the women in their own families...
0:01:59 > 0:02:01If their taste buds are right, they'll love it.
0:02:01 > 0:02:04..to turn cherished British classics... ALL: Wow!
0:02:04 > 0:02:06..into banquet-worthy dishes.
0:02:06 > 0:02:09I've got my own - frugal. Yes. Excellent.
0:02:10 > 0:02:13Judging them all week is Daniel Clifford,
0:02:13 > 0:02:17holder of two Michelin stars and twice a banquet champion.
0:02:17 > 0:02:19I've got to put two chefs through
0:02:19 > 0:02:22who are going to do this region proud.
0:02:22 > 0:02:24Their desserts need to be perfect.
0:02:24 > 0:02:27So, guys, last chance to get some points on the board.
0:02:27 > 0:02:30Yeah, or last chance to lose some points. I'm nervous.
0:02:30 > 0:02:32Obviously, I'm really pleased with my nine,
0:02:32 > 0:02:34it's given me a bit of a boost for the dessert.
0:02:34 > 0:02:38To go home at the end of this course, it'd be so disappointing,
0:02:38 > 0:02:40especially second time round.
0:02:40 > 0:02:42So, you know, you guys need to watch your backs
0:02:42 > 0:02:45because I'm bringing it today. Yeah, well, I'm hoping to get in your way.
0:02:45 > 0:02:47Good luck, mate.
0:02:49 > 0:02:53First up is head chef at Marcus Wareing's two-star restaurant
0:02:53 > 0:02:55Mark Froydenlund.
0:02:55 > 0:02:57After a disappointing start to the week,
0:02:57 > 0:03:01his home cooking style main course earned nine points.
0:03:01 > 0:03:05Only another top-notch dish will see him through.
0:03:05 > 0:03:08I'm ready to get back into the kitchen, get a high score,
0:03:08 > 0:03:10and claim my place for the judging chamber on Friday.
0:03:10 > 0:03:14Hi, chef. How are you? Very well. You? Yeah, not too bad.
0:03:14 > 0:03:15What's the name of the dish?
0:03:15 > 0:03:18The dish is called Rice Pudding Hot And Cold.
0:03:18 > 0:03:20There's a little family story. OK.
0:03:20 > 0:03:22My grandmother and my great-grandmother
0:03:22 > 0:03:26would have a competition to see who's rice pudding was better. OK.
0:03:26 > 0:03:28That's kind of what I'm trying get across here
0:03:28 > 0:03:30is that family nature of eating rice pudding. OK.
0:03:30 > 0:03:34So the dish itself, obviously, the rice the most important part. Yep.
0:03:34 > 0:03:37I'm going to take that and cook it in a sponge.
0:03:37 > 0:03:39I'm also making a rice pudding ice cream,
0:03:39 > 0:03:42so the hot is the sponge and the cold is the ice cream.
0:03:42 > 0:03:44So I'm not going to actually have a rice pudding?
0:03:44 > 0:03:48It won't be a baked rice pudding, no. Is this pudding rice? Yeah. OK.
0:03:48 > 0:03:51What's in the rest of the box? So to go with that, we've got rhubarb.
0:03:51 > 0:03:55The sharpness of the rhubarb is going to go really well with the rice pudding. A few other flavours.
0:03:55 > 0:03:58Some rum to finish the ice cream with.
0:03:58 > 0:04:00A little bit in a jelly as well.
0:04:00 > 0:04:04The jelly's going to be made with caramelised honey. OK.
0:04:04 > 0:04:05As well as the rice pudding,
0:04:05 > 0:04:08I'm also going to be making a milk tuille. A milk tuille? Yeah.
0:04:08 > 0:04:11That's to show the caramelised top of the rice pudding. A milk skin?
0:04:11 > 0:04:14Yeah. That some people love, some people hate. Yeah.
0:04:14 > 0:04:17This is obviously vanilla. What are going to be using this for?
0:04:17 > 0:04:20It's going into the base of the ice cream and it's also going into the custard.
0:04:20 > 0:04:23Is that the famous Marcus Wareing custard? It is, yeah.
0:04:23 > 0:04:25Didn't he get top, top scores for that? I think he did all right.
0:04:25 > 0:04:28I'm just hoping he's given me the right recipe.
0:04:28 > 0:04:30LAUGHTER
0:04:31 > 0:04:33To turn rice pudding on its head,
0:04:33 > 0:04:36that's the biggest risk he's taken this week.
0:04:36 > 0:04:39If he executes this perfectly, he could be cooking tomorrow.
0:04:41 > 0:04:44Next up is rising star Lee Westcott.
0:04:44 > 0:04:48After a strong start to the week, he missed the mark yesterday
0:04:48 > 0:04:50with a main course that was too complicated,
0:04:50 > 0:04:54but he remains top of the scoreboard.
0:04:54 > 0:04:57It's nice that I've still got a slight lead over Matt and Mark.
0:04:57 > 0:04:59Unless I make a big mistake on the next course,
0:04:59 > 0:05:02I think I've got a good chance of getting through to Friday.
0:05:04 > 0:05:07What's the dish called? Honey, Where Would We Bee Without You? OK.
0:05:07 > 0:05:10Bee as in the B-E-E. Yeah. Obviously.
0:05:10 > 0:05:12WI backs a lot of causes.
0:05:12 > 0:05:16Quite a recent one is they backed to save the honeybee.
0:05:16 > 0:05:17OK. So, take me through the box.
0:05:17 > 0:05:20So I'm doing yoghurt and honey, you know, it's a classic.
0:05:20 > 0:05:23I'm going to add an unusual element to my dish -
0:05:23 > 0:05:25a savoury element.
0:05:25 > 0:05:27Dried ceps. Ceps?
0:05:27 > 0:05:29You're using a mushroom on your dessert? Yeah.
0:05:29 > 0:05:31I'm going to blitz that into a powder. OK.
0:05:31 > 0:05:34And that's going to be rolled in my honeycomb parfait.
0:05:34 > 0:05:38Honey and ceps. I'm sort of fighting with that in my head.
0:05:38 > 0:05:40I love it, I'm just hoping everyone else does.
0:05:40 > 0:05:43Is there any baking elements in your dish? There is.
0:05:43 > 0:05:45I'm making a cep meringue cake as well.
0:05:45 > 0:05:48I'm also making honeycomb jelly... OK.
0:05:48 > 0:05:51..using the fresh honey and making honeycomb as well.
0:05:51 > 0:05:55That can be a bit tricky, it doesn't work every single time. No.
0:05:55 > 0:05:58If you put too much cep on this dish,
0:05:58 > 0:06:00will it overkill the dish? Oh, for sure.
0:06:00 > 0:06:01It's got to be balanced right.
0:06:01 > 0:06:04So, this is really about the skill of your taste. Yeah.
0:06:04 > 0:06:06Do you feel nervous about this? A little bit.
0:06:06 > 0:06:09I haven't exactly played it safe with this one, have I?
0:06:09 > 0:06:12Now, Lee's been consistent this week.
0:06:12 > 0:06:15I'm not sure that honey and ceps is going to work.
0:06:15 > 0:06:18It's going to have to be a perfect match.
0:06:20 > 0:06:25Finally, returning contender and Michelin-star holder Matt Gillan.
0:06:25 > 0:06:28In last place, he had a disappointing week
0:06:28 > 0:06:32and knows today only a top score can keep him in the competition.
0:06:32 > 0:06:34Going into that kitchen today,
0:06:34 > 0:06:36I'm going to absolutely nail this dessert course
0:06:36 > 0:06:39and I am going to claw back those points.
0:06:39 > 0:06:43Explain to me the dish. So, my dish is Back To Black (And Yellow).
0:06:43 > 0:06:45It's inspired by the final part
0:06:45 > 0:06:48of the journey through the WI's timeline
0:06:48 > 0:06:51and it brings us right up to date
0:06:51 > 0:06:54with the WI supporting the cause of the plight of the honeybee.
0:06:54 > 0:06:57So you've both got the same idea here.
0:06:57 > 0:07:00Our starting points were the same, but from there it differs.
0:07:00 > 0:07:02My inspiration is to finish the journey of the hundred years
0:07:02 > 0:07:06of the Women's Institute, whereas Lee, I think, has got a slightly different approach.
0:07:06 > 0:07:10Is yours going to be better than Lee's? Yeah. OK.
0:07:10 > 0:07:11Go on, take me through your box.
0:07:11 > 0:07:14OK, so I have three different honeys.
0:07:14 > 0:07:16First off, we have the wild forest honey,
0:07:16 > 0:07:19so this is going to feature in my baked honey yoghurt.
0:07:19 > 0:07:23What is a baked honey yoghurt? Honey, yoghurt, condensed milk.
0:07:23 > 0:07:25I'm going to put them into a mould
0:07:25 > 0:07:28using a dehydrator as my cooking method.
0:07:28 > 0:07:31So it sets naturally? So it sets naturally, yeah. OK.
0:07:31 > 0:07:35Second honey is a wildflower honey and that's going to go in my honeycomb.
0:07:35 > 0:07:39You're making honeycomb as well? I'm making honeycomb. Yeah, OK.
0:07:39 > 0:07:41The final honey is manuka honey -
0:07:41 > 0:07:43it's the least sweet of all three -
0:07:43 > 0:07:45and that's going to be the base for the honey cake.
0:07:45 > 0:07:48You're making a cake for the WI?
0:07:48 > 0:07:50Yes. They will love this cake.
0:07:50 > 0:07:54I'm going to make a white chocolate honeycomb mousse - very, very light.
0:07:54 > 0:07:57OK. It's going to honey mead curd.
0:07:57 > 0:08:01What is mead? It's a wine made from honey. OK.
0:08:01 > 0:08:04Matt, has this fallen into your box by mistake?
0:08:04 > 0:08:06No, this is going to from the fennel sorbet.
0:08:06 > 0:08:09I think the fennel will just strip back the sweetness a little bit
0:08:09 > 0:08:11and allow the flavours of the honey to come through.
0:08:11 > 0:08:14Well, it seems to me like you got a lot going on again.
0:08:14 > 0:08:17You know what, it's a competition and I'm up against two very, very good chefs,
0:08:17 > 0:08:20so if I'm not going all out, then I deserve to go home.
0:08:22 > 0:08:24What I like about Matt is he hasn't given up.
0:08:24 > 0:08:27He knows he's got a fight on his hands.
0:08:27 > 0:08:30Matt takes risks and he needs this risk to pay off.
0:08:30 > 0:08:34The Women's Institute, they are the queens of baking.
0:08:34 > 0:08:37The pudding needs to be the best pudding you've ever produced.
0:08:37 > 0:08:39Good luck.
0:08:43 > 0:08:47With just two chefs going through to cook for the judges tomorrow,
0:08:47 > 0:08:51Matt and Mark know they've got a battle on their hands.
0:08:51 > 0:08:53This could be where it's won or lost this week, the dessert course,
0:08:53 > 0:08:56especially for me and you. There's one point in it. Yeah.
0:08:56 > 0:09:00It's down to the sponges, boys. It's a big course.
0:09:00 > 0:09:02Yesterday, Mark nailed the brief.
0:09:02 > 0:09:06But to stay in the competition, he needs another top score
0:09:06 > 0:09:09and hides his radical twist on rice pudding,
0:09:09 > 0:09:12inspired by his nan, will see of rival Matt.
0:09:13 > 0:09:16The dessert I'm doing today, it's all about nostalgia,
0:09:16 > 0:09:18it's all about traditional cookery,
0:09:18 > 0:09:22so I think if he buys into that then I could be in with a chance.
0:09:22 > 0:09:24Mark works on his rice pudding,
0:09:24 > 0:09:28which he'll use in both the hot and cold elements of his dish...
0:09:29 > 0:09:32..a sponge and ice cream.
0:09:33 > 0:09:35All right, Mark? How's it going? Yeah, not too bad.
0:09:35 > 0:09:38What's going on here? This is the rice pudding for the ice cream.
0:09:38 > 0:09:41Happy with it? Yeah, so far. A little more cooking.
0:09:45 > 0:09:47Have you got the eggs in there already? Yep.
0:09:49 > 0:09:51Is the competition scaring you off or...?
0:09:51 > 0:09:53Yeah, I think the use of vegetables is a little worrying,
0:09:53 > 0:09:57but I set out to do something traditional and that's what I've got a stick to.
0:09:59 > 0:10:01Mark's rice pudding,
0:10:01 > 0:10:05I'm just a bit worried that freezing into an ice cream is going to dilute the flavour.
0:10:07 > 0:10:09For returning contender Matt,
0:10:09 > 0:10:14it's his last chance to outcook Mark or he'll be going home today.
0:10:15 > 0:10:20He's pushing hard with risky flavours in his honey and fennel sorbet dish.
0:10:20 > 0:10:22The pressure's on for me to stay in this competition,
0:10:22 > 0:10:25but I'm in a position where I've got everything to gain.
0:10:26 > 0:10:29He works on a savoury fennel sorbet
0:10:29 > 0:10:32to balance his honey cooked three ways.
0:10:32 > 0:10:36Matt's doing his best to show he's super-confident, but desserts
0:10:36 > 0:10:40is the hardest thing to pull off in the Great British Menu kitchen.
0:10:42 > 0:10:44With no-one safe in the competition,
0:10:44 > 0:10:48Lee is also putting an unusual savoury spin on his dish
0:10:48 > 0:10:50by making a cep crumble,
0:10:50 > 0:10:54which he'll use for the honeycomb parfait and meringue.
0:10:55 > 0:10:57You're both doing savoury elements.
0:10:57 > 0:10:59It's supposed to be dessert day, isn't it?
0:10:59 > 0:11:02Who's a funny one? LAUGHTER
0:11:02 > 0:11:04I'm just using the fennel almost like a palate cleanser.
0:11:04 > 0:11:08I don't know where Lee's ceps come into the equation on his dish.
0:11:08 > 0:11:10It is an unusual one and,
0:11:10 > 0:11:14when I first tried it, I thought, "This is...this is pretty good."
0:11:14 > 0:11:17Lee and Matt's dishes both feature honeycomb,
0:11:17 > 0:11:20a tricky element they're both trying to perfect.
0:11:22 > 0:11:24When I decided to do dessert,
0:11:24 > 0:11:27I knew a lot of people would be doing honey,
0:11:27 > 0:11:29but that didn't faze me, you know.
0:11:29 > 0:11:33Lee's honey dessert is a tribute to the campaign to save our bee.
0:11:34 > 0:11:38Their decline in the UK could have a serious effect
0:11:38 > 0:11:41on many of the ingredients commonly used in our kitchens.
0:11:41 > 0:11:44Hiya. Hello, Dale. Hello. Lovely to meet you.
0:11:44 > 0:11:51To learn more, he's gone to meet urban rooftop beekeeper Dale Gibson in East London.
0:11:51 > 0:11:53How many bees are in there?
0:11:53 > 0:11:57In the peak summer, there can be 50-60,000 in one hive.
0:11:57 > 0:11:59Look at them!
0:11:59 > 0:12:03Rooftop beekeeping offers honeybees a safe environment in the city,
0:12:03 > 0:12:06where they can forage for up to three miles.
0:12:06 > 0:12:08Yeah, it's been a great year for bees,
0:12:08 > 0:12:11so they won't mind you tasting a little bit. It's just gliding through. Yeah.
0:12:13 > 0:12:15So that is Bermondsey bee honey, Grade A.
0:12:15 > 0:12:18I feel like I've stolen their lovely honey.
0:12:18 > 0:12:21Well, I think they're just sort of kissing it goodbye for you
0:12:21 > 0:12:23and giving it their blessing, is what I think.
0:12:23 > 0:12:26But there's another reason for Lee's visit to East London.
0:12:26 > 0:12:28Hello, ladies. ALL: Hello.
0:12:28 > 0:12:32He wants to test a sample of his honey and cep dessert
0:12:32 > 0:12:35on a local WI group, the Borough Belles.
0:12:35 > 0:12:38I really do want your opinions on it.
0:12:38 > 0:12:40Enjoy it? Mmm!
0:12:40 > 0:12:44I think you'd have to serve it with a very small amount of the honey,
0:12:44 > 0:12:47but a lot of the cep mixture.
0:12:47 > 0:12:50It's not too sickly sweet, it's a savoury pudding.
0:12:50 > 0:12:54Can you have a savoury...? Exactly, you can have a savoury pudding. Yeah, I like that.
0:12:54 > 0:12:56Is it strong enough to get through to the banquet?
0:12:56 > 0:12:58Why not? Yeah, it's really unusual.
0:12:58 > 0:13:01I hope you make it through.
0:13:01 > 0:13:05The girls' reaction in there has really given me a confidence boost.
0:13:05 > 0:13:07I think that I actually have a chance with this.
0:13:12 > 0:13:14In the kitchen, Lee folds his cep crumble
0:13:14 > 0:13:18into meringue cake mix before cooking in the oven.
0:13:18 > 0:13:20No-one open this oven, please, guys.
0:13:20 > 0:13:24Where are you up to, Lee? This is the cep crumble. OK.
0:13:24 > 0:13:26It's been baked, it's now just cooling down. Yeah.
0:13:26 > 0:13:29You can smell the cep from here, it's...it's a strong smell.
0:13:37 > 0:13:42Is there a lot of that going on the plate? No, not too much, no. OK.
0:13:44 > 0:13:48The cep flavouring in Lee's crumble is very, very intense.
0:13:48 > 0:13:50I'm very worried about it.
0:13:50 > 0:13:53Is that going to overpower the honey?
0:13:55 > 0:13:58Returning contender Matt knows the pressure of being at the bottom
0:13:58 > 0:14:02of the scoreboard, but this year it's spurring him on.
0:14:02 > 0:14:05I've been here once before and it's not a nice place to be.
0:14:05 > 0:14:07The pressure's intense in here.
0:14:07 > 0:14:10This is my last chance to stay in this competition.
0:14:10 > 0:14:12With his sponge in the oven,
0:14:12 > 0:14:16he fills honeycomb-shaped moulds with honey yoghurt,
0:14:16 > 0:14:19which will set in the dehydrator.
0:14:19 > 0:14:23But it's his savoury fennel sorbet that's caught Daniel's attention.
0:14:23 > 0:14:25Is this the sorbet? This is the sorbet.
0:14:25 > 0:14:27Just have a...
0:14:30 > 0:14:32I know you're not sold on the fennel,
0:14:32 > 0:14:35but I'm super confident you'll like this one.
0:14:35 > 0:14:37OK, we'll see.
0:14:38 > 0:14:41Matt's fennel sorbet is delicious.
0:14:41 > 0:14:44Is it going to go with honey? I'm not 100% sure.
0:14:44 > 0:14:46At the moment, I think he's bitten off too much.
0:14:46 > 0:14:48MATT GROANS
0:14:50 > 0:14:53With his rice pudding ice cream in the freezer,
0:14:53 > 0:14:55Mark works on his rice pudding sponge...
0:14:57 > 0:15:00..and milk tuille, which he bakes in the oven.
0:15:01 > 0:15:03Next, he moves on to the custard,
0:15:03 > 0:15:07inspired by the recipe that won his boss Marcus Wareing
0:15:07 > 0:15:10a spot at the very first Great British Menu banquet.
0:15:10 > 0:15:16Mark pours the custard mix into a mould and bakes in the oven.
0:15:16 > 0:15:18You've borrowed a spoonful of Marcus' winning dish.
0:15:18 > 0:15:21Do you think it's going to give you those extra points?
0:15:21 > 0:15:23I think we all know it's a good dish.
0:15:23 > 0:15:25I think it works with the other elements.
0:15:25 > 0:15:30Both Matt and Lee's dishes are inspired by the honeybee.
0:15:30 > 0:15:33Matt is working with his freshly set honeycomb,
0:15:33 > 0:15:36adding it to white chocolate mousse.
0:15:38 > 0:15:42But current leader Lee's first batch of honeycomb has disappointed.
0:15:42 > 0:15:45The honeycomb hasn't worked as well as I wanted it to.
0:15:45 > 0:15:48I don't think it's going to set in time,
0:15:48 > 0:15:50so I'm going to try make another one.
0:15:50 > 0:15:53Lee isn't the only one feeling the pressure in the kitchen.
0:15:53 > 0:15:56Matt is determined to plate up a perfect dessert,
0:15:56 > 0:15:59but he has a problem.
0:15:59 > 0:16:01Are you all right, Matt? Not really.
0:16:01 > 0:16:05The sponge has risen and fallen again, so...
0:16:05 > 0:16:07You're not happy with them? Not really.
0:16:09 > 0:16:11Round two.
0:16:11 > 0:16:14Matt looks really stressed out. His sponge isn't working,
0:16:14 > 0:16:16he's weighing out another one.
0:16:16 > 0:16:18Is he going to run out of time? It needs to be right.
0:16:20 > 0:16:23Sugar. I need 200 grams of sugar. Give me the sugar here.
0:16:23 > 0:16:25There are mistakes starting to happen.
0:16:25 > 0:16:28This could be the way that the leaderboard changes.
0:16:31 > 0:16:36Lee is first to plate up his Honey, Where Would We Bee Without You? dessert,
0:16:36 > 0:16:39inspired by the WI's honeybee campaign.
0:16:41 > 0:16:43He starts by rolling the honeycomb parfait tubes
0:16:43 > 0:16:45in cep mushroom crumble.
0:16:45 > 0:16:50To a honeycombed-themed serving block, he adds the cep crumble,
0:16:50 > 0:16:57toasted bee pollen, cep meringue cake and natural honeycomb parfait.
0:16:57 > 0:17:00Give me be the first one, Sam.
0:17:00 > 0:17:03Despite his best attempts, Lee's second batch of honeycomb
0:17:03 > 0:17:07also failed and he opts to serve up the first one.
0:17:07 > 0:17:09I've run out of BLEEP!
0:17:10 > 0:17:14He adds chunks of the original to his plate, along with honey jelly.
0:17:16 > 0:17:18Finally, he adds the yoghurt sorbet...
0:17:18 > 0:17:21and garnishes with toasted bee pollen.
0:17:27 > 0:17:28LEE SIGHS
0:17:28 > 0:17:31Looks like it's been a very stressful day. It has indeed.
0:17:31 > 0:17:34Last dish and by far the hardest.
0:17:37 > 0:17:39Is there anything you'd change on this dish?
0:17:39 > 0:17:43I'm not entirely happy with the honeycomb - I would have made that again.
0:17:48 > 0:17:51It's quite... Quite chewy. Quite chewy.
0:17:51 > 0:17:54And this is the meringue. So it's cep meringue cake.
0:17:55 > 0:17:59Do you think that would hold up to the standards of the WI?
0:17:59 > 0:18:01For me, yes, I do. It's a nice texture.
0:18:01 > 0:18:04The flavour of the cep's there. I find it a little bit off-putting.
0:18:04 > 0:18:09And this is the honey parfait with the cep crumble.
0:18:11 > 0:18:14This is the bit where you got me worried that you wouldn't like this.
0:18:15 > 0:18:19Is that making the dessert work for you? It marries...
0:18:19 > 0:18:21the honey and the yoghurt together
0:18:21 > 0:18:24with just a little bit of a slight twist.
0:18:24 > 0:18:26The cep, I think, was just a bit too much.
0:18:26 > 0:18:29I didn't feel the honey came through as much as I'd want it to.
0:18:29 > 0:18:32And this is the yoghurt sorbet? That's the yoghurt sorbet.
0:18:32 > 0:18:36There's no honey in the yoghurt sorbet? There's no honey in the yoghurt sorbet. OK.
0:18:36 > 0:18:38The sorbet's good. The yoghurt's really clean.
0:18:38 > 0:18:42Do you feel this is strong enough to take you through to the final tomorrow?
0:18:42 > 0:18:44I'm a little bit annoyed about my honeycomb.
0:18:44 > 0:18:47Actually, I'm very annoyed about my honeycomb.
0:18:47 > 0:18:52I don't think this is Lee's strongest dish. I would mark it a six.
0:18:52 > 0:18:54I'd probably give him a seven.
0:18:54 > 0:18:56What would you score it?
0:18:56 > 0:18:58I'd score it a seven.
0:18:58 > 0:19:00OK.
0:19:04 > 0:19:07How are you? How was that? That was tough, man. That's it, you're done.
0:19:07 > 0:19:11Again, no idea what he's thinking, if he enjoyed that cep or not.
0:19:12 > 0:19:16Next to the pass is Michelin-starred returning contender Matt.
0:19:16 > 0:19:18Currently in last place,
0:19:18 > 0:19:20he needs a high score for his risky
0:19:20 > 0:19:24Back To Black (And Yellow) honey dish or he's going home.
0:19:24 > 0:19:27This is your second sponge. Are you happy with this one? Yeah.
0:19:27 > 0:19:31Do you know what? I want it right for Daniel to finish on a high.
0:19:31 > 0:19:35On to a honeycombed-themed box, he places honey cakes,
0:19:35 > 0:19:38set honey yoghurt...
0:19:39 > 0:19:43..and white chocolate and honeycomb mousse.
0:19:43 > 0:19:45He pipes on mead and lemon curd,
0:19:45 > 0:19:48mead and lemon gel,
0:19:48 > 0:19:51and garnishes with bee pollen and honeycomb...
0:19:53 > 0:19:56..before adding his fennel sorbet.
0:19:56 > 0:19:59You ready to go up? Yeah. Final garnishes...
0:19:59 > 0:20:01and I'm there.
0:20:04 > 0:20:08Lovely. Are you happy with it? Once everything came together, yeah.
0:20:08 > 0:20:11Bit stressful? A little bit. A little bit.
0:20:14 > 0:20:18Did everything go as you wanted it? No, to be honest.
0:20:18 > 0:20:20The fennel sorbet worked though.
0:20:22 > 0:20:26It's very nice. I like the presentation as well. You're about to eat serious honey here.
0:20:26 > 0:20:28This is the honey cake.
0:20:32 > 0:20:35It's nice and light, but once you eat into it's nice and chewy.
0:20:35 > 0:20:37Very sweet.
0:20:37 > 0:20:40That's the set yoghurt.
0:20:40 > 0:20:42OK. So that's with the wild forest honey.
0:20:45 > 0:20:49Nice and rich. A nice flavour of the honey coming through.
0:20:49 > 0:20:52I like that. Yep. It's really good. I really like that. Nice texture.
0:20:52 > 0:20:54And this is your honeycomb.
0:20:54 > 0:20:58Is that the consistency you wanted? Yeah, I'm happy with my honeycomb.
0:20:58 > 0:21:01His honeycomb's really nice and...he only had to make it once. LEE LAUGHS
0:21:01 > 0:21:03And the fennel sorbet.
0:21:08 > 0:21:11I think the risk he took on that fennel has paid off. Definitely.
0:21:11 > 0:21:12He's got the balance just right.
0:21:12 > 0:21:15Do you think this is making them worry? I'd like to think so.
0:21:15 > 0:21:18We both did very similar honey dishes.
0:21:18 > 0:21:22It's a little bit concerning, you know, cos I think that's a good dish.
0:21:22 > 0:21:25He's definitely got himself an eight. Maybe even a nine.
0:21:30 > 0:21:33Hey, mate. How are you feeling? I'm so glad that's over.
0:21:33 > 0:21:35What do you think? You just don't know with Daniel,
0:21:35 > 0:21:38you don't know at all, but I'm happy.
0:21:38 > 0:21:40Last to the pass is Mark.
0:21:40 > 0:21:44Under threat of leaving the competition, he's going for broke
0:21:44 > 0:21:46with a twist on a traditional rice pudding.
0:21:48 > 0:21:50I'm a bit worried about coming up against Matt.
0:21:50 > 0:21:54Mine's very traditional and I just hope that's going to stand up
0:21:54 > 0:21:55to the modern take on the honey.
0:21:56 > 0:22:00Into a tin Mark adds rhubarb jam,
0:22:00 > 0:22:04cold rice pudding and rice pudding ice cream,
0:22:04 > 0:22:07then cools in the fridge.
0:22:08 > 0:22:12To a serving plate, he adds more of the jam, milked tuille,
0:22:12 > 0:22:15caramelised honey and rum jelly,
0:22:15 > 0:22:17and a spoon of baked custard,
0:22:17 > 0:22:21inspired by Marcus Wareing's banquet recipe.
0:22:21 > 0:22:26What is that, Mark? This is...this is the hot rice pudding sponge.
0:22:26 > 0:22:29He dresses his hot sponge. Mark, are you going to be long?
0:22:29 > 0:22:31Just one minute.
0:22:31 > 0:22:34And, finally, he takes his cold tins from the fridge
0:22:34 > 0:22:37and garnishes with desiccated coconut.
0:22:37 > 0:22:39Can one of you bring those tins out for me? Yeah, of course.
0:22:44 > 0:22:47Explain it to me. Rice pudding hot and rice pudding cold.
0:22:47 > 0:22:50Are you happy? Yeah. Everything's as it should be.
0:22:50 > 0:22:52Last dish for the three of you.
0:22:52 > 0:22:55Tomorrow, there's only going to be two of you. Shall we go and try it? Yeah.
0:22:58 > 0:23:01Have you done your nan justice? Yeah, I think so.
0:23:01 > 0:23:04I don't think she ever would have imagined it looking quite like this.
0:23:04 > 0:23:08I think that comes across really well. You know, Nan's creamy rice pudding.
0:23:09 > 0:23:11The custard.
0:23:13 > 0:23:17Is that what you were expecting? Yeah.
0:23:17 > 0:23:20It helps with the creaminess of the rice pudding.
0:23:20 > 0:23:22It was lovely, but I just don't know if it has a place on the dish.
0:23:22 > 0:23:26This is the...? Sponge. Rice pudding sponge.
0:23:29 > 0:23:32A sponge for the WI? Big gamble.
0:23:33 > 0:23:37I'm not keen on that. It definitely lacks a sweetness that, you know,
0:23:37 > 0:23:39you expect from a cake.
0:23:39 > 0:23:41This is the rice pudding ice cream.
0:23:44 > 0:23:46Is the flavour from the rice really coming through?
0:23:46 > 0:23:50The texture's right and you get the essence of the rice pudding.
0:23:51 > 0:23:55I think it tasted very nice. I think he's got a good chance with this one.
0:23:55 > 0:23:58I'd give this an eight. I'd give this dish...a seven.
0:23:58 > 0:24:00What would you mark this dish?
0:24:00 > 0:24:05I think I'd have to mark this dish pretty high. I'd probably give it... probably give it a nine.
0:24:05 > 0:24:06This doesn't worry me.
0:24:06 > 0:24:10That's strong fighting talk. It is.
0:24:16 > 0:24:20Hey, guys. Hey, man. How did it go? He seemed to like it, but...
0:24:20 > 0:24:22you just don't know.
0:24:22 > 0:24:25If I don't do well in this course, I'm going to be gutted.
0:24:25 > 0:24:27Doing well on the main course was great,
0:24:27 > 0:24:29but I just hope I haven't let it slip.
0:24:29 > 0:24:32If I don't get a good score, that's the end of the road for me
0:24:32 > 0:24:35and I really don't want it to be.
0:24:35 > 0:24:38I've been ahead most courses and it's, you know,
0:24:38 > 0:24:41I could have let myself down on the last course.
0:24:49 > 0:24:54Good evening, chefs. How are we feeling? Tired. LAUGHTER
0:24:54 > 0:24:57Lee, I'm going to start with you.
0:24:57 > 0:25:01Your Honey, Where Would We Be Without You?
0:25:01 > 0:25:04At the start, I didn't really like the idea of the cep.
0:25:04 > 0:25:07However, the cep flavour with the honey,
0:25:07 > 0:25:09it just melted in my mouth.
0:25:11 > 0:25:15I found the whole dish had great depth of flavour.
0:25:17 > 0:25:19However, Lee...
0:25:19 > 0:25:20the honeycomb...
0:25:20 > 0:25:23I found it a bit soft.
0:25:25 > 0:25:28Matt...
0:25:28 > 0:25:31for your Back To Black (And Yellow)...
0:25:31 > 0:25:34I really loved that I could taste all the different honeys in your dish.
0:25:34 > 0:25:37I thought that showed a lot of skill.
0:25:37 > 0:25:41The fennel sorbet...was really clean and really refreshing.
0:25:42 > 0:25:44However, Matt...
0:25:44 > 0:25:47it's very sweet.
0:25:47 > 0:25:50With a little bit of lemon juice to counteract the honey,
0:25:50 > 0:25:53I think it would have cleaned the whole dish up.
0:25:54 > 0:25:59Mark, your Rice Pudding Hot And Cold.
0:25:59 > 0:26:04I really like the idea that you're honouring your nan.
0:26:04 > 0:26:07The presentation with the little cans was a great idea.
0:26:07 > 0:26:12As a concept, I thought it ticked all the boxes.
0:26:15 > 0:26:17However, Mark...
0:26:17 > 0:26:21I found the cake slightly dry.
0:26:21 > 0:26:26The custard rice pudding...I'm not sure if I get it.
0:26:26 > 0:26:33The ice cream was very creamy, but I couldn't taste the rice pudding.
0:26:35 > 0:26:36This is the hardest part for me...
0:26:38 > 0:26:41..cos I've seen three great chefs cook their hearts out this week.
0:26:44 > 0:26:46With a score of nine...
0:26:46 > 0:26:48making them the highest scorer of the week...
0:26:50 > 0:26:52..is you, Lee.
0:26:54 > 0:26:57That dish completely blew me away.
0:26:57 > 0:26:59Thank you.
0:26:59 > 0:27:01That leaves two chefs.
0:27:01 > 0:27:04Only one of you can go through to cook for the judges tomorrow.
0:27:06 > 0:27:08Mark...
0:27:09 > 0:27:10..I'm going to give you...
0:27:12 > 0:27:15..a score of six.
0:27:15 > 0:27:16It was a lovely idea,
0:27:16 > 0:27:20I just felt the execution could've been polished a bit more.
0:27:20 > 0:27:22Disappointed.
0:27:22 > 0:27:23Matt...
0:27:28 > 0:27:30..I'm going to give you a score of eight, Matt.
0:27:30 > 0:27:33That means you're going through to the judges tomorrow.
0:27:33 > 0:27:38How are you feeling? Surprised...and excited.
0:27:38 > 0:27:40Mark, I'm really sorry to send you home.
0:27:40 > 0:27:43And, for me, your pie was the dish of the week
0:27:43 > 0:27:47and you should be very proud of yourself. Thank you.
0:27:47 > 0:27:49Tomorrow's a massive day.
0:27:49 > 0:27:52One of you could be at the banquet. Good luck.
0:27:54 > 0:27:56Well done, mate.
0:27:57 > 0:28:00It's blown me away. It's blown me away. I'm speechless.
0:28:00 > 0:28:02I don't know what to say.
0:28:02 > 0:28:05After a hard-fought week,
0:28:05 > 0:28:08it's Lee and Matt who will cook for the judges tomorrow,
0:28:08 > 0:28:10with Mark leaving the competition.
0:28:10 > 0:28:14Hearing Daniel say that my main course was dish of the week was a real comfort for me
0:28:14 > 0:28:17and, even though I'm going home, that's still a big plus.
0:28:17 > 0:28:21Awesome cooking, man. Thank you. It's been a pleasure. Do it again?
0:28:21 > 0:28:23Yeah, I'd give it another go. LAUGHTER
0:28:23 > 0:28:26I'll have to now. I am a little bit shocked,
0:28:26 > 0:28:29but I'm super excited to make it through to that chamber.
0:28:29 > 0:28:33You know, I've been in the lead all week, but as of tomorrow, it's all back to square one.
0:28:33 > 0:28:36I'm sure he's eager to beat me now.
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