0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:08three of the Central region's top chefs.
0:00:08 > 0:00:11They're all looking good.
0:00:11 > 0:00:14Fourth time competitor Richard Bainbridge...
0:00:14 > 0:00:17I'm trying to get something together that means so much to me personally.
0:00:17 > 0:00:20..Angela Hartnett's protege, Pip Lacey...
0:00:20 > 0:00:22I really want to win this course.
0:00:22 > 0:00:25..and returning contender Jason Hodnett...
0:00:25 > 0:00:28I'm pretty much hoping you two have screwed this.
0:00:28 > 0:00:32..are competing to cook at a banquet celebrating 100 years
0:00:32 > 0:00:37of the Women's Institute at London's historic Drapers' Hall.
0:00:38 > 0:00:41Yesterday, Richard and Pip got perfect scores
0:00:41 > 0:00:42for their main courses.
0:00:43 > 0:00:46Richard, I'm also giving you a ten.
0:00:46 > 0:00:48Get in!
0:00:48 > 0:00:51But Jason served another ambitious dish
0:00:51 > 0:00:53that again failed to hit the mark.
0:00:53 > 0:00:57Richard is fighting to finally get to the banquet this year
0:00:57 > 0:01:00but joint leader Pip is out for glory.
0:01:00 > 0:01:02I'm nervous about this course more than any.
0:01:02 > 0:01:04The pressure is just immense right now.
0:01:04 > 0:01:07And Jason isn't giving up without a fight.
0:01:07 > 0:01:09Can you rectify everything?
0:01:09 > 0:01:12I am honestly trying my damnedest. Good. Good.
0:01:12 > 0:01:16But one chef will be going home today.
0:01:16 > 0:01:18I hope I haven't done too much damage.
0:01:18 > 0:01:21Maybe I'm going to be the one crying.
0:01:21 > 0:01:23If it doesn't set in time, I'll do an ice cream.
0:01:23 > 0:01:24It's as simple as that.
0:01:37 > 0:01:40This year, the chefs are celebrating the centenary
0:01:40 > 0:01:43of the Women's Institute, honouring those women
0:01:43 > 0:01:45who've helped make British food great.
0:01:46 > 0:01:49They've researched the history of the organisation
0:01:49 > 0:01:51and visited local groups...
0:01:51 > 0:01:52Who played you in the movie?
0:01:52 > 0:01:54Helen Mirren. Really?!
0:01:54 > 0:01:58..and taken inspiration from the women in their own families...
0:01:58 > 0:02:00Thyme is really coming through. It really lifts it.
0:02:00 > 0:02:01..to take home cooking...
0:02:01 > 0:02:03Wow!
0:02:03 > 0:02:05..to new gastronomic heights.
0:02:05 > 0:02:07Let's hope it's a winner. Yeah.
0:02:09 > 0:02:11Judging them all week is Great British Menu's
0:02:11 > 0:02:13most successful chef,
0:02:13 > 0:02:15three-time winner Richard Corrigan.
0:02:15 > 0:02:20The Women's Institute is renowned for their puddings and desserts.
0:02:20 > 0:02:23We've seen so many mistakes in the kitchen on the final
0:02:23 > 0:02:25day over the years
0:02:25 > 0:02:27that it is still the chefs to play for.
0:02:29 > 0:02:33Dessert, anything can happen. It could all go wrong.
0:02:33 > 0:02:35It is a hard course, it's a hard course to pull off.
0:02:35 > 0:02:38It's good, I think it's a competition at the end of it.
0:02:38 > 0:02:39And I think it's still all to play for.
0:02:39 > 0:02:42At this stage, when I look at the scores, I've got nothing to lose
0:02:42 > 0:02:44so I may as well throw the kitchen sink at it and see
0:02:44 > 0:02:45what I can get, you know?
0:02:45 > 0:02:48If Richard likes it, who knows?
0:02:49 > 0:02:51First up, fourth-timer Richard.
0:02:51 > 0:02:54After a slow start to the week, his well executed fish
0:02:54 > 0:02:56and main courses hit the mark.
0:02:56 > 0:02:59In joint lead with Pip, he is focused on impressing
0:02:59 > 0:03:03with his dessert and making it through to the judges.
0:03:03 > 0:03:06I'm not a pastry chef at the best of times, so this makes me nervous,
0:03:06 > 0:03:08but then out of my whole menu,
0:03:08 > 0:03:12this one is the one that means the most to me.
0:03:12 > 0:03:14Hey, Chef.
0:03:14 > 0:03:17Good morning, Richard. Name and title of your dish?
0:03:17 > 0:03:19So it's a dish called Inspiring Women.
0:03:19 > 0:03:22That's an important tag line that the Women's Institute use
0:03:22 > 0:03:25and, to me, inspiring women have been a massive part of my life.
0:03:25 > 0:03:28So it would only seemed fitting for me to honour
0:03:28 > 0:03:31the inspiring women in my family.
0:03:31 > 0:03:32So, tell me about your dessert.
0:03:32 > 0:03:34It is kind of in two elements.
0:03:34 > 0:03:37I've done a dish that's inspired by my nanny's trifle.
0:03:37 > 0:03:40So it's called Nanny Bush's Trifle using strawberries,
0:03:40 > 0:03:43raspberries, lots of sherry going through the cream
0:03:43 > 0:03:47and it looks just like a lovely little trifle.
0:03:47 > 0:03:50And then I have also tried to bring in the modern-day WI ladies
0:03:50 > 0:03:53by the being inspired by my sister
0:03:53 > 0:03:56to make a Victoria sponge cocktail.
0:03:56 > 0:04:00So you're making a cocktail that tastes like a Victoria sponge.
0:04:00 > 0:04:02Yeah, yeah. I have to see this one.
0:04:02 > 0:04:05I've had a gin made, a vanilla gin.
0:04:05 > 0:04:08I've got a strawberry syrup in there
0:04:08 > 0:04:12and there's also a buttercream mousse that'll then just sit on top.
0:04:12 > 0:04:15So they build the cocktail themselves
0:04:15 > 0:04:18and kind of adds that little bit of fun and excitement to the dish.
0:04:18 > 0:04:19Something different.
0:04:22 > 0:04:24Richard's dish, Inspiring Women.
0:04:24 > 0:04:26Well, we all love a trifle and if he can pull this off,
0:04:26 > 0:04:29he's going to inspire a large banquet as well.
0:04:30 > 0:04:34Next up, Angela Hartnett's protege, Pip Lacey.
0:04:34 > 0:04:37After bagging a ten yesterday for her interactive main course,
0:04:37 > 0:04:42she is hoping to impress again today and make it through to Friday.
0:04:42 > 0:04:45Me and Richard on the same points, we're out there ahead
0:04:45 > 0:04:48but anything can happen now.
0:04:48 > 0:04:50Apprehensive a little bit, I want to do well.
0:04:50 > 0:04:52I want to finish it off on a high.
0:04:56 > 0:04:58God, Pip, you're all smiles. Yeah.
0:04:58 > 0:05:00All smiling.
0:05:00 > 0:05:03So, name and inspiration for your dish?
0:05:03 > 0:05:05Is It Scone Or Is It Scone?
0:05:07 > 0:05:09Grandma always cooking and always baking,
0:05:09 > 0:05:12whenever I'd go over to hers, always scones on the go.
0:05:12 > 0:05:14I love tea and scones.
0:05:14 > 0:05:15Yes!
0:05:16 > 0:05:21I'm not going to just do scone, jam and cream.
0:05:21 > 0:05:22I'm going to slightly mix it up.
0:05:22 > 0:05:24Are you actually cooking a scone tea?
0:05:25 > 0:05:27Not quite.
0:05:27 > 0:05:31I do cook a scone to begin with and then making them into a puree
0:05:31 > 0:05:33and then I'm going to make a chiboust out of it.
0:05:33 > 0:05:36Making the Italian meringue, mixing it with the puree
0:05:36 > 0:05:39and then that becomes like a sort of set cream in the blast chiller.
0:05:39 > 0:05:41The jam is going to go in the middle.
0:05:41 > 0:05:45So we have got pears, apple and ginger.
0:05:47 > 0:05:49So not just strawberry jam.
0:05:49 > 0:05:51I'm going to be doing clotted cream ice cream.
0:05:51 > 0:05:54I'm also going to serve a tea with it which has a little
0:05:54 > 0:05:55bit of ginger in, as well.
0:05:55 > 0:05:57So it's slightly different.
0:05:57 > 0:05:59I'm looking forward to tasting this.
0:06:00 > 0:06:02There's lots of question marks here.
0:06:02 > 0:06:05It's all about taste, it's all about flavour
0:06:05 > 0:06:09and if it tastes great, I'm sure the WI will forgive Pip.
0:06:11 > 0:06:13Last up, returner Jason.
0:06:13 > 0:06:16He has cooked a risky menu all week that hasn't paid off
0:06:16 > 0:06:18and he is in last place.
0:06:19 > 0:06:22After a disastrous dessert course last year,
0:06:22 > 0:06:26today he is giving it his all to set the record straight.
0:06:26 > 0:06:29It would be lovely to bury some old ghosts.
0:06:29 > 0:06:32I just want to do my best, I want to get a good score
0:06:32 > 0:06:35and if I'm going out, go out on a high if I can.
0:06:37 > 0:06:40So, your final course.
0:06:40 > 0:06:42It's the same with every course, I'll give it 100%.
0:06:42 > 0:06:44Superb, thank you. Good.
0:06:44 > 0:06:46Title and inspiration for your dish?
0:06:46 > 0:06:49The title is Decoupage Egg And Toast
0:06:49 > 0:06:52and the inspiration is twofold, really.
0:06:52 > 0:06:55One part of it is the craft element which I really wanted to touch on.
0:06:55 > 0:06:57It's such a big, important part of the WI.
0:06:57 > 0:07:00The other part is the sort of baking element,
0:07:00 > 0:07:05so it's a take on an egg custard tart that is involving craft.
0:07:05 > 0:07:08So, what are you cooking?
0:07:08 > 0:07:11I'm going to make a panna cotta that tastes of nutmeg.
0:07:11 > 0:07:14I'm going to try a method called reverse spherification.
0:07:14 > 0:07:18So I'm going to try and make an egg yolk that looks like an egg yolk
0:07:18 > 0:07:20but tastes like custard.
0:07:20 > 0:07:22So you're pushing the boundaries here again.
0:07:22 > 0:07:25Yeah, I've done it all the way so why change it for the dessert?
0:07:25 > 0:07:27I'm also going to make a tea element to the dish,
0:07:27 > 0:07:30so Lady Grey tea, make that into a gel.
0:07:31 > 0:07:34I'm going to make some pastry toast
0:07:34 > 0:07:36and some butter to go with the toast,
0:07:36 > 0:07:38so I'm going to make a rich burnt butter ice cream.
0:07:38 > 0:07:40So, you are at the back of the pack.
0:07:40 > 0:07:44Hopefully you're coming back fighting for this final course.
0:07:44 > 0:07:46Yeah, as much as I can and hopefully get a good score
0:07:46 > 0:07:48and just deliver a dish that you will enjoy.
0:07:51 > 0:07:54I like the idea of Jason's beurre noisette ice cream
0:07:54 > 0:07:56but you have to be careful.
0:07:56 > 0:07:59I mean, visually it's probably going to look like breakfast
0:07:59 > 0:08:01but it's supposed to taste like dessert.
0:08:01 > 0:08:02So, it's all to play for.
0:08:02 > 0:08:05I'm looking for a cracking pudding.
0:08:05 > 0:08:07Come on, chefs. Show me what you have.
0:08:11 > 0:08:13As the chefs get started in the kitchen,
0:08:13 > 0:08:16they are all feeling the pressure to impress.
0:08:16 > 0:08:19I'm nervous about this course more than any.
0:08:19 > 0:08:22I'm worried about him, though. He seems too calm.
0:08:22 > 0:08:25Calmness is the furthest thing away from my mind.
0:08:25 > 0:08:29The term biting off more than you can chew might be more relevant.
0:08:29 > 0:08:31Last year, dessert didn't go to plan.
0:08:31 > 0:08:34Right here, right here.
0:08:34 > 0:08:36Shall we do a re-enactment like that?
0:08:36 > 0:08:38This could be the worst place to be.
0:08:38 > 0:08:40Maybe it's going to have some bad fortune.
0:08:40 > 0:08:42Maybe I'm going to be the one crying.
0:08:42 > 0:08:46Yesterday Richard scored a perfect ten for his main
0:08:46 > 0:08:48and is hoping to match that today.
0:08:49 > 0:08:51Like the rest of the week,
0:08:51 > 0:08:55his dessert Inspiring Women honours the ladies in his life.
0:08:55 > 0:08:59I'm trying to get something together that means so much to me personally
0:08:59 > 0:09:02as much as I wanted to get a great dish out you guys and Richard.
0:09:02 > 0:09:05Richard is making strawberry jelly
0:09:05 > 0:09:10and a simple sponge for his take on his nanny's trifle.
0:09:10 > 0:09:12His sights are set on reaching the banquet
0:09:12 > 0:09:15and he knows nothing short of perfection will do.
0:09:15 > 0:09:16I'm a little bit shaky.
0:09:16 > 0:09:20I just hope that Richard gets the idea behind my dessert.
0:09:22 > 0:09:25Hi, Chef. How are you? How you doing? Good. Listen, come on.
0:09:25 > 0:09:26I want to taste something.
0:09:26 > 0:09:29This is my sherry custard.
0:09:29 > 0:09:31Really rich, custardy, yeah.
0:09:31 > 0:09:33Sherry's coming through.
0:09:33 > 0:09:36That will set nicely on the top of your...
0:09:36 > 0:09:37Yes, in these conditions
0:09:37 > 0:09:40I have put more gelatine than I would normally like to.
0:09:40 > 0:09:41How much gelatine have you in there?
0:09:41 > 0:09:44Nearly five gelatine leaves in there.
0:09:44 > 0:09:46In that lot? Yeah.
0:09:46 > 0:09:47I wanted to get it set quickly
0:09:47 > 0:09:49and then be able to bring it out
0:09:49 > 0:09:50than be panicking at the last minute.
0:09:50 > 0:09:52OK. Right, OK.
0:09:53 > 0:09:56Why would you want five leaves of gelatine in your custard?
0:09:56 > 0:09:59I know it's busy and I know you're short of time
0:09:59 > 0:10:01but, you know, it's a lot of gelatine.
0:10:03 > 0:10:06Yesterday, joint leader Pip's risky main course
0:10:06 > 0:10:09paid off, scoring her a ten.
0:10:09 > 0:10:13Today she is taking another risk with Is It Scone Or Is It Scone?
0:10:13 > 0:10:17A deconstructed cream tea with a set scone flavoured custard.
0:10:17 > 0:10:19Looking good? Yeah.
0:10:19 > 0:10:22I'm just making scones, just all different sizes
0:10:22 > 0:10:24and jam but just done in a different way.
0:10:24 > 0:10:27I just wanted to elevate it.
0:10:27 > 0:10:30It tastes like... Tastes like a scone. Yeah, definitely.
0:10:30 > 0:10:33Pip's cream element is clotted cream ice cream
0:10:33 > 0:10:36and her jam is apple, pear and ginger
0:10:36 > 0:10:39with tea infused with ginger and chamomile on the side.
0:10:41 > 0:10:43You're using tea, as well, though, aren't you?
0:10:43 > 0:10:44Yeah, Lady Grey.
0:10:45 > 0:10:49Pip is in between calm and slightly nervous of the whole thing
0:10:49 > 0:10:54so I am still confused on Is It A Scone Or Is It A Scone?
0:10:54 > 0:10:55I hope it's a dessert.
0:10:57 > 0:11:01All week Jason has cooked a risky, ambitious menu,
0:11:01 > 0:11:06but it hasn't worked out and he is trailing his Michelin-starred rivals.
0:11:06 > 0:11:09But he's not giving up without a fight.
0:11:09 > 0:11:11Jason, you look like you're full-on.
0:11:11 > 0:11:14Everything to do and not enough time in the day to do it.
0:11:15 > 0:11:17The chances of me going through are very slim,
0:11:17 > 0:11:21but stranger things have happened in that Great British Menu kitchen.
0:11:21 > 0:11:23He is sticking with his quirky style,
0:11:23 > 0:11:26making burnt butter ice cream for his dish,
0:11:26 > 0:11:28designed to look like egg and toast
0:11:28 > 0:11:33inspired by the WI's support of arts and crafts.
0:11:33 > 0:11:36But he's already run into problems
0:11:36 > 0:11:38and dried out his pastry toasts.
0:11:38 > 0:11:41My pastry is overcooked.
0:11:41 > 0:11:46I'm remaking that now but at the moment it is...
0:11:46 > 0:11:47It's pretty brutal.
0:11:48 > 0:11:52Why don't we all have some vanilla gin? Yeah!
0:11:52 > 0:11:56It's been a great week, guys. Enjoy. Cheers. Cheers. Cheers. Good luck.
0:11:56 > 0:11:57Cheers.
0:12:00 > 0:12:03For a key ingredient in his dessert,
0:12:03 > 0:12:06Richard travelled to a gin distillery in Cambridge...
0:12:06 > 0:12:07Afternoon! Hey, Will. How are you?
0:12:07 > 0:12:10Very well. Good to see you. Come on through. Let's do it.
0:12:10 > 0:12:15..to create a bespoke vanilla gin for his Victoria sponge cocktail.
0:12:15 > 0:12:17Wow, Will, this looks amazing.
0:12:17 > 0:12:19Master distiller Will has used juniper
0:12:19 > 0:12:22and vanilla to form two base spirits.
0:12:23 > 0:12:26It was Richard's job to balance the two flavours
0:12:26 > 0:12:28to create his bespoke blend.
0:12:28 > 0:12:31OK, so, juniper first. Without juniper there is no gin. Yep.
0:12:33 > 0:12:36But we want that vanilla to be shining bright enough
0:12:36 > 0:12:38so that it still comes through in your final recipe.
0:12:38 > 0:12:39OK, so I made you three variations
0:12:39 > 0:12:42with different intensities of vanilla.
0:12:42 > 0:12:45He think the juniper might be a little bit too strong in that one.
0:12:48 > 0:12:51Lingering on the palate little bit more with the vanilla on that one.
0:12:51 > 0:12:53We could even perhaps push it a little further
0:12:53 > 0:12:55if you wanted to try it.
0:12:56 > 0:12:58That actually tastes quite good.
0:12:58 > 0:13:00This has got to stand up within your recipe.
0:13:00 > 0:13:04You still know it's gin but that vanilla is really packing a punch.
0:13:04 > 0:13:07Leave it to me, I'll get it blended and bottled for you.
0:13:09 > 0:13:14With his special gin in hand, Richard visits a new wave WI group,
0:13:14 > 0:13:17the Golden Triangle, who meet in their local pub.
0:13:17 > 0:13:19Lovely to meet you, nice to meet you.
0:13:20 > 0:13:23You can see the camaraderie and friendship between everybody.
0:13:23 > 0:13:26So do you go outside of the pub at any point?
0:13:26 > 0:13:28A lot of what we do is at the pub.
0:13:28 > 0:13:29But no, absolutely.
0:13:29 > 0:13:32We are a real supporter of our community.
0:13:32 > 0:13:34So if we are asked to get involved with a campaign, we really
0:13:34 > 0:13:36want to get involved with it,
0:13:36 > 0:13:38particularly if it affects women and girls.
0:13:39 > 0:13:43Richard wants his Victoria sponge cocktail to reflect
0:13:43 > 0:13:46the traditional values of the WI in a modern way -
0:13:46 > 0:13:48much like this group.
0:13:48 > 0:13:51Like you girls, I wanted it to be sophisticated and fresh
0:13:51 > 0:13:52and different.
0:13:52 > 0:13:56It tastes amazing. It's like cake in a glass!
0:13:56 > 0:13:57I think it does sum up that
0:13:57 > 0:14:00relationship between the traditional WI and the new wave WI.
0:14:00 > 0:14:03I think it's perfect. Thanks for being my guinea pigs.
0:14:06 > 0:14:10In the kitchen, Richard has made the buttercream icing mousse
0:14:10 > 0:14:14and strawberry syrup for his Victoria sponge cocktails
0:14:14 > 0:14:17and is building his summer trifle
0:14:17 > 0:14:19inspired by his nanny's classic recipe.
0:14:19 > 0:14:22Are you shaking? Are you shaking? I am a bit, to be honest.
0:14:22 > 0:14:25I have never really got a great score for my dessert
0:14:25 > 0:14:28so it's now or never for me at the moment.
0:14:28 > 0:14:33Like joint leader Richard, Pip's Is It Scone Or Is It Scone? dish
0:14:33 > 0:14:35is inspired by her grandmother.
0:14:35 > 0:14:36And she is feeling the pressure to perfect it.
0:14:36 > 0:14:38I really want to win this course.
0:14:38 > 0:14:40Definitely want to make my grandma proud.
0:14:40 > 0:14:42The pressure is just immense right now.
0:14:42 > 0:14:46Pip is making a chiboust - a creamy custard lightened with whisked
0:14:46 > 0:14:49egg whites, which she'll set in a blast chiller.
0:14:49 > 0:14:52She is flavouring it with her fruit scones.
0:14:52 > 0:14:54Veteran Richard is keen to find out more.
0:14:54 > 0:14:57So this is the scones cooked,
0:14:57 > 0:14:59cooked again in cream and milk. OK.
0:14:59 > 0:15:01And then pureed.
0:15:01 > 0:15:03I just love to see my scones broken up
0:15:03 > 0:15:05and whipped up with egg white(!)
0:15:05 > 0:15:07I will never look at a scone again.
0:15:09 > 0:15:11I hope I haven't done too much damage.
0:15:11 > 0:15:12I think it is good to change things, develop.
0:15:12 > 0:15:14But I haven't messed with it too much.
0:15:14 > 0:15:17No, you've just pureed it. Well... Yeah.
0:15:20 > 0:15:23With Richard and Pip pulling out all the stops,
0:15:23 > 0:15:27Jason is feeling the pressure, making his egg-shaped nutmeg panna cotta
0:15:27 > 0:15:30for his quirky Egg And Toast dish.
0:15:30 > 0:15:31How are you two getting on, guys?
0:15:31 > 0:15:34Cos at this stage, I'm pretty much hoping you two have screwed this,
0:15:34 > 0:15:37cos I need you to make a few mistakes right now.
0:15:37 > 0:15:40I hope you don't, but it is needed.
0:15:40 > 0:15:44Jason has already remade his overcooked pastry
0:15:44 > 0:15:47but is now having problems with his burnt butter ice cream.
0:15:47 > 0:15:50My ice cream mix was all going to...
0:15:50 > 0:15:55Can you rectify everything? Trying? I am honestly trying my damnedest.
0:15:55 > 0:15:56Good, good.
0:15:56 > 0:15:58At the moment, I have added to the pressure -
0:15:58 > 0:16:00the ice cream is over-churned so I'm going to have to remake it.
0:16:00 > 0:16:03And if it doesn't set in time, there won't be an ice cream.
0:16:03 > 0:16:04It is as simple as that.
0:16:06 > 0:16:08Jason, what is happening? Just getting the ice cream finished.
0:16:08 > 0:16:11That has got to go on. OK. What is wrong with it?
0:16:11 > 0:16:12It is just over-churned.
0:16:12 > 0:16:15I'd prefer to give you no ice cream than over-churned ice cream. Yeah.
0:16:15 > 0:16:16It's that simple. Here, come on.
0:16:16 > 0:16:21Cheers, Chef. Is it the nerves, Jason? Of course it is. May I?
0:16:25 > 0:16:28Did you remove sugar? Yeah. OK.
0:16:28 > 0:16:31Too sweet? Oh, no.
0:16:35 > 0:16:36Pip is first to plate up
0:16:36 > 0:16:39and is hoping her deconstructed scone dish,
0:16:39 > 0:16:43inspired by her grandma, is enough to get her to the judging chamber.
0:16:44 > 0:16:47First on her plates - scone crumbs.
0:16:47 > 0:16:50Then different sized fruit scone bases
0:16:50 > 0:16:53and apple, pear and ginger jam.
0:16:53 > 0:16:57The chilled and set chiboust made from pureed scones with an apple
0:16:57 > 0:17:02and pear jam centre sits on top, finished with a crispy scone tuile.
0:17:03 > 0:17:05Her home-made tea is served in teacups.
0:17:07 > 0:17:10So, did you put milk in their tea automatically?
0:17:10 > 0:17:12Is that a bit presumptuous?
0:17:12 > 0:17:13Most people do, don't they?
0:17:13 > 0:17:17Clotted cream ice cream finishes the dish.
0:17:17 > 0:17:19OK, I like my tea hot.
0:17:26 > 0:17:27I am looking for my scone.
0:17:27 > 0:17:31You can explain to me later where it is. Yes, Chef.
0:17:31 > 0:17:32OK, to the tasting room.
0:17:36 > 0:17:38This is your ice cream
0:17:38 > 0:17:40clotted cream, isn't it? Yep.
0:17:40 > 0:17:43Do you feel that has worked to consistency? Yeah.
0:17:43 > 0:17:45Texture? Texture, yeah.
0:17:47 > 0:17:49Nice opening.
0:17:49 > 0:17:50Yes, it is lovely and smooth.
0:17:50 > 0:17:52And this is the jam,
0:17:52 > 0:17:54the apple and pear, is it? Yeah.
0:17:54 > 0:17:57So we have a puree inside the cream.
0:17:57 > 0:17:59And then the pear and apple
0:17:59 > 0:18:02pieces on the outside as well.
0:18:03 > 0:18:04What do you think?
0:18:04 > 0:18:06It's OK. It's quite sweet.
0:18:06 > 0:18:09The chiboust, the Italian meringue...
0:18:12 > 0:18:13Is that how it is supposed to taste?
0:18:13 > 0:18:17That is how I want it. A nice, thick cream.
0:18:17 > 0:18:18It takes of scone.
0:18:21 > 0:18:24I can't really taste anything but that dried fruit.
0:18:25 > 0:18:26The tea...
0:18:26 > 0:18:29certainly isn't for me. No.
0:18:29 > 0:18:31That ginger is really fiery.
0:18:37 > 0:18:39If I were scoring, I would give that...
0:18:39 > 0:18:42Five to six.
0:18:42 > 0:18:44If I was scoring it, I would give it a six.
0:18:45 > 0:18:47I think I'd give it a seven.
0:18:47 > 0:18:48Would you?!
0:18:48 > 0:18:50Hm.
0:18:51 > 0:18:52There she is. How do you think it went?
0:18:52 > 0:18:55SHE SIGHS I don't know.
0:18:55 > 0:18:57Part of me things quite badly cos he kept asking me
0:18:57 > 0:19:01was I happy with certain things I thought were fine, so...
0:19:01 > 0:19:03I just...
0:19:03 > 0:19:04I don't know.
0:19:04 > 0:19:06Jason is next to plate up,
0:19:06 > 0:19:09preparing the custard yolk for his egg and toast
0:19:09 > 0:19:11themed dish at the last minute.
0:19:11 > 0:19:15The spherification technique uses chemicals to set the custard
0:19:15 > 0:19:16to resemble an egg yolk.
0:19:16 > 0:19:18It is a tricky process.
0:19:20 > 0:19:22Jason, are you OK there? You are looking a bit stressed.
0:19:24 > 0:19:28He finally has enough custard yolks to start building his dish.
0:19:28 > 0:19:31Using picture frames, in keeping with his arts and crafts theme,
0:19:31 > 0:19:34he serves the custard yolk in eggshells.
0:19:37 > 0:19:41He tops the nutmeg panna cottas with crumbled pastry, gold leaf
0:19:41 > 0:19:43and edible flowers.
0:19:44 > 0:19:47And dresses with dots of Lady Grey tea gel.
0:19:47 > 0:19:49So it has all gone to plan? It looks like it has.
0:19:49 > 0:19:51Yeah, it all went like a dream(!)
0:19:53 > 0:19:57He serves the remade pastry toast and burnt butter ice cream on the side.
0:20:01 > 0:20:03Hi, Jason. Here you are, Chef.
0:20:04 > 0:20:05RICHARD: Good luck.
0:20:05 > 0:20:08A monumental effort, Jason, yeah? To get it up, huh?
0:20:08 > 0:20:12Yeah, it tends to be the story of my week, doesn't it?
0:20:12 > 0:20:13Happy?
0:20:13 > 0:20:17Under the circumstances, happy as I was ever going to be with this.
0:20:17 > 0:20:18Come on.
0:20:23 > 0:20:25Beautiful presentation, by the way. Thanks, Chef.
0:20:25 > 0:20:28What I was trying to get through was that there's a craft element.
0:20:28 > 0:20:30He's kind of got, obviously,
0:20:30 > 0:20:32old pictures of the WI, them
0:20:32 > 0:20:33doing their crafts, all over.
0:20:33 > 0:20:35Yeah. That is a nice touch.
0:20:35 > 0:20:37So in you go. Oh, yeah!
0:20:38 > 0:20:42It is like a breakfast egg. Well, it should run like an egg, but...
0:20:42 > 0:20:44RICHARD: Whoooa!
0:20:45 > 0:20:47That is quite cool, to be fair.
0:20:47 > 0:20:51It is not as strong as I thought it would be of egg custard.
0:20:51 > 0:20:52Happy with the toast?
0:20:52 > 0:20:56I think the pastry is, while slightly over-caramelised,
0:20:56 > 0:20:57it is not too sweet.
0:20:57 > 0:20:59And the nutmeg panna cotta?
0:21:02 > 0:21:04For me, it tastes of nutmeg.
0:21:04 > 0:21:07Panna cotta, great texture. Really nice.
0:21:07 > 0:21:11And the ice cream? It is a little bit sweeter than I wanted,
0:21:11 > 0:21:14but you get the flavour of burnt butter.
0:21:14 > 0:21:16The Lady Grey gel, you think that works well?
0:21:16 > 0:21:19I like the idea.
0:21:19 > 0:21:20There does need to be more.
0:21:20 > 0:21:22I'd give it a seven.
0:21:22 > 0:21:23I think that is generous.
0:21:23 > 0:21:25I suppose I am, to a degree, relieved because everything
0:21:25 > 0:21:28went wrong and I managed to get something,
0:21:28 > 0:21:30in my eyes, not an absolute car crash.
0:21:30 > 0:21:33Last to plate up is Richard.
0:21:33 > 0:21:38His dish is inspired by the women in his life and is a thank you to them.
0:21:38 > 0:21:41For his Victoria Sponge Cocktail, inspired by his sister
0:21:41 > 0:21:45and the modern WI, he is serving the gin, strawberry syrup
0:21:45 > 0:21:49and butter cream mousse individually for the diners to mix themselves.
0:21:51 > 0:21:53All right?
0:21:53 > 0:21:57I think... If it is in comparison to last year, at least it wasn't...
0:21:57 > 0:21:59as bad.
0:22:00 > 0:22:03Richard cuts the trifle into individual portions.
0:22:03 > 0:22:06And tops with Chantilly cream.
0:22:06 > 0:22:09He decorates with chocolate-coated popping candy,
0:22:09 > 0:22:12freeze-dried raspberries and baby mint.
0:22:12 > 0:22:14How do you do it, Mr Bainbridge, how do you do it?
0:22:14 > 0:22:17Being here three times before. THEY LAUGH
0:22:17 > 0:22:21Richard spoons milk jam onto miniature summer fete tables.
0:22:21 > 0:22:23And lays the trifle on top.
0:22:23 > 0:22:25He covers with summer fete tents,
0:22:25 > 0:22:29handmade by one of the other women in his life - his wife.
0:22:31 > 0:22:33Done. HE SIGHS LOUDLY
0:22:33 > 0:22:36You are a clever bunny, aren't you?
0:22:36 > 0:22:38I mean, no-one cried on dessert.
0:22:38 > 0:22:40TEARING UP: It has been a journey.
0:22:42 > 0:22:45Richard, this obviously means a lot to you.
0:22:45 > 0:22:46Yeah. So it's...
0:22:46 > 0:22:48It is about the inspiring women in my life,
0:22:48 > 0:22:50from my grandmother
0:22:50 > 0:22:52right up to...
0:22:52 > 0:22:54EMOTIONAL: my baby daughter.
0:22:54 > 0:22:55Brilliant.
0:22:56 > 0:22:58HE SIGHS EMOTIONALLY
0:22:58 > 0:22:59Well done.
0:22:59 > 0:23:02What can I say? Take it to the tasting room.
0:23:04 > 0:23:07All that emotion... Come on.
0:23:08 > 0:23:10Thank you, Chef. Thank you.
0:23:10 > 0:23:12See? That is fantastic, isn't it? Yep.
0:23:12 > 0:23:15So, shall we start with a little cocktail? Yeah, lovely. OK.
0:23:15 > 0:23:17Vanilla gin. Vanilla gin!
0:23:17 > 0:23:20And then we have got that fresh strawberry syrup.
0:23:21 > 0:23:23That is the buttercream? Yeah.
0:23:23 > 0:23:27And that is your Victoria Sponge Cocktail, hopefully.
0:23:30 > 0:23:31Whoa!
0:23:31 > 0:23:34I think that is quite fun. HE GASPS
0:23:34 > 0:23:35And the main event?
0:23:35 > 0:23:36Nanny Bush's Summer Trifle.
0:23:39 > 0:23:41Happy with the gelatine content on there?
0:23:43 > 0:23:46I probably could have left it out for another five minutes
0:23:46 > 0:23:47before serving it.
0:23:47 > 0:23:51It is good textures - the jelly, the sponge, the cream.
0:23:51 > 0:23:54I love the really fresh fruit. It is sharp and cuts through the cream.
0:23:55 > 0:23:59All this is, is a refined version of my nanny's trifle.
0:23:59 > 0:24:00That is all I am trying to do.
0:24:04 > 0:24:07What would the ladies of the WI think of this?
0:24:07 > 0:24:10Um, I think they would like it.
0:24:10 > 0:24:13He has done a fantastic job and I think, if I am honest,
0:24:13 > 0:24:15he could go all the way with this dish.
0:24:15 > 0:24:17Yeah, I am definitely worried with this dish.
0:24:25 > 0:24:26Wow.
0:24:27 > 0:24:29How are you feeling?
0:24:29 > 0:24:31Um, emotionally drained.
0:24:31 > 0:24:33It has been a really, really tough week.
0:24:33 > 0:24:35And a great competition, I think, you know.
0:24:35 > 0:24:38The fact that we still don't know who is going home makes me
0:24:38 > 0:24:40incredibly nervous.
0:24:47 > 0:24:50It has been a very long and emotional week, chefs.
0:24:52 > 0:24:54I am going to start on with you, Pip.
0:24:54 > 0:24:56Is It Scone Or Is It Scone?
0:24:58 > 0:25:00The clotted cream ice cream was delicious.
0:25:02 > 0:25:05The little scone crisp biscuit was beautiful and crisp.
0:25:07 > 0:25:08And the apple and pear jam...
0:25:10 > 0:25:11It was pleasant enough.
0:25:13 > 0:25:14But...
0:25:15 > 0:25:17If I am honest,
0:25:17 > 0:25:19I would have just rather have
0:25:19 > 0:25:22a warm scone, clotted cream
0:25:22 > 0:25:24and some Earl Grey tea.
0:25:25 > 0:25:27It just didn't work for me.
0:25:29 > 0:25:31Jason.
0:25:31 > 0:25:33For your Decoupage Egg And Toast...
0:25:34 > 0:25:36The visual display was stunning.
0:25:38 > 0:25:40This was pushing the boundaries.
0:25:41 > 0:25:45Those little drops of Lady Grey tea gel...
0:25:46 > 0:25:48..were lovely. Thank you.
0:25:49 > 0:25:50But...
0:25:52 > 0:25:55The panna cotta was a little firm.
0:25:57 > 0:26:00And I wasn't a huge fan of your pastry toast either.
0:26:02 > 0:26:04Richard, for your dish, Inspiring Women...
0:26:06 > 0:26:08Victoria sponge and trifle,
0:26:08 > 0:26:11they are true national favourites.
0:26:11 > 0:26:14Sacred British dishes, I'd say.
0:26:14 > 0:26:16I thought it was a wonderful dish.
0:26:18 > 0:26:19The trifle...
0:26:19 > 0:26:22evoked memories of childhood.
0:26:22 > 0:26:24It was whimsical,
0:26:24 > 0:26:26comforting, nostalgic...
0:26:28 > 0:26:30The whole thing was such fun.
0:26:33 > 0:26:34So, the scores.
0:26:37 > 0:26:38I'm going to start with you, Rich.
0:26:41 > 0:26:44I am giving you a score of...
0:26:47 > 0:26:48..ten.
0:26:51 > 0:26:54Get in there! Well done, mate.
0:26:54 > 0:26:55Thank you, Chef.
0:26:56 > 0:26:58HE SIGHS LOUDLY
0:27:01 > 0:27:04I think all those ladies in your life will be very proud of you.
0:27:04 > 0:27:07Thank you. It means a lot. Thank you.
0:27:07 > 0:27:09So you will be cooking again tomorrow.
0:27:12 > 0:27:13Two chefs are left.
0:27:14 > 0:27:16And only one can go through...
0:27:17 > 0:27:19..to cook for the judges tomorrow.
0:27:22 > 0:27:23Pip.
0:27:24 > 0:27:25I'm giving you...
0:27:32 > 0:27:33..five.
0:27:37 > 0:27:39Jason.
0:27:41 > 0:27:43I'm giving you a six.
0:27:43 > 0:27:44Thank you, Chef.
0:27:44 > 0:27:49So, Pip, you are still going through to the judges tomorrow. Yep.
0:27:51 > 0:27:52You deserve that.
0:27:52 > 0:27:54Well done to all of you.
0:27:55 > 0:27:56Thank you, Chef.
0:27:56 > 0:27:57Thanks. And, Jason,
0:27:57 > 0:27:59he has been here four times.
0:28:01 > 0:28:02There's a few more to go yet.
0:28:02 > 0:28:05Thanks, Chef. Well done. Thank you.
0:28:09 > 0:28:12Amazing dessert. Ten! Another ten!
0:28:12 > 0:28:13'Blown away. Really, really'
0:28:13 > 0:28:16happy. And loved the fact that he got the dish that was the most
0:28:16 > 0:28:18important to me.
0:28:18 > 0:28:22On the day, I got beaten by two better cooks whose dishes
0:28:22 > 0:28:23were better than mine.
0:28:23 > 0:28:26It has been an absolute pleasure being in the kitchen with you.
0:28:26 > 0:28:27'First time here.
0:28:27 > 0:28:29'Through to Friday.'
0:28:29 > 0:28:30Happy. Really happy.
0:28:30 > 0:28:33Big day tomorrow, Pip. Yep. Yeah.
0:28:33 > 0:28:35Friday's a whole different ballgame again.
0:29:07 > 0:29:10Paul has shared with me something about the moment