0:00:02 > 0:00:07It's the national finals of Great British Menu.
0:00:07 > 0:00:09Eight of the country's finest chefs...
0:00:10 > 0:00:11..have faced triumph...
0:00:11 > 0:00:13Almost speechless.
0:00:13 > 0:00:16..and tears... HE CRIES
0:00:16 > 0:00:18I've got to do it. I've got to pull it off.
0:00:18 > 0:00:22..in a battle to get a dish on the menu of a glorious banquet
0:00:22 > 0:00:25marking the centenary of the Women's Institute.
0:00:25 > 0:00:27- Just when you thought you've seen everything...- Yeah.
0:00:27 > 0:00:29The chefs have been challenged
0:00:29 > 0:00:32to honour the custodians of first-class home cooking...
0:00:32 > 0:00:35- It's kind of do or die.- We need to be hitting those tens now.
0:00:35 > 0:00:38..with exemplary 21st-century dishes.
0:00:38 > 0:00:39I'm literally stunned.
0:00:40 > 0:00:44This week, the eight regional champions are going head-to-head...
0:00:44 > 0:00:46I'm up for a battle anyway.
0:00:46 > 0:00:49..cooking their complete menus again.
0:00:49 > 0:00:52Stressful. Very, very stressful.
0:00:52 > 0:00:54..to impress the judges...
0:00:55 > 0:00:57It's a fantastic piece of cooking.
0:00:57 > 0:00:59This is what we've been looking for.
0:00:59 > 0:01:01It is a ten and it is perfection.
0:01:01 > 0:01:04..but also their fellow competitors...
0:01:04 > 0:01:05I think you nailed it, Jaki. Up there.
0:01:05 > 0:01:07- Yes! - MATT:- Amazing. - MICHAEL LAUGHS
0:01:07 > 0:01:10For a lot of people I know, they wouldn't eat this.
0:01:10 > 0:01:13..and seasoned guest judges...
0:01:13 > 0:01:17I think the ladies of the WI would really enjoy this.
0:01:17 > 0:01:20..who understand the WI's impeccable standards.
0:01:20 > 0:01:23I just hope that your dishes really meet that perfection.
0:01:23 > 0:01:25Today is the starter...
0:01:25 > 0:01:27I'm putting all my faith in an onion.
0:01:27 > 0:01:30I love my dish. I'm very proud of it.
0:01:31 > 0:01:34I'd rather do ten services a night than that.
0:01:34 > 0:01:37..and nothing short of perfection will do.
0:01:37 > 0:01:39I can't fault it. A ten from me.
0:01:39 > 0:01:42Yeah, I think this one's a serious contender.
0:01:42 > 0:01:44I think the WI will love it. I'm giving it a ten.
0:01:57 > 0:02:00In with a chance to cook at the WI centenary banquet are
0:02:00 > 0:02:03newcomers Adam Bannister from Wales...
0:02:04 > 0:02:06..Ben Arnold, representing Northern Ireland...
0:02:08 > 0:02:10..and Scotland's Jak O'Donnell,
0:02:10 > 0:02:11the only regional champion
0:02:11 > 0:02:14to previously win through to finals week.
0:02:14 > 0:02:17I've been here before and I know how tough it is.
0:02:17 > 0:02:20It'd be foolish of those boys to underestimate me.
0:02:25 > 0:02:27Well, guys, this is your first time. How are you feeling?
0:02:27 > 0:02:29I just can't wait to get cooking.
0:02:29 > 0:02:31I'm getting nervous, but, yeah, raring to go.
0:02:32 > 0:02:34They're joined by newcomers
0:02:34 > 0:02:36Matt Worswick, representing the North West,
0:02:36 > 0:02:39and Michael O'Hare from the North East.
0:02:40 > 0:02:43I don't think finals week has seen anything like me before.
0:02:43 > 0:02:44I hope I do my food justice.
0:02:45 > 0:02:48- How are we doing?- Morning. - Morning.- Good morning.
0:02:48 > 0:02:51- How are you feeling? - A bit nervous, excited.
0:02:51 > 0:02:53Yeah, I'm excited to get going and see what everyone's doing.
0:02:55 > 0:02:58Also determined to impress are three Michelin-starred chefs,
0:02:58 > 0:03:01Josh Eggleton from the South West,
0:03:01 > 0:03:04Matt Gillan from London and the South East
0:03:04 > 0:03:07and Richard Bainbridge representing the Central region.
0:03:07 > 0:03:10Fourth time in the competition, first time in finals.
0:03:10 > 0:03:11I'm ready to win it this time.
0:03:12 > 0:03:14So the big guns are here then?
0:03:14 > 0:03:18- THEY LAUGH - Ey? Three Michelin stars.
0:03:18 > 0:03:20Right, let's get our glad rags off, get our whites on, get cooking.
0:03:20 > 0:03:22- JOSH:- Let's do it. - JAK:- Let's go.
0:03:24 > 0:03:26Judging the chefs, as ever,
0:03:26 > 0:03:29are Matthew Fort, Prue Leith and Oliver Peyton
0:03:29 > 0:03:33who'll decide which dishes will make it to the WI banquet.
0:03:35 > 0:03:38Look at this crop of fine young British talent.
0:03:38 > 0:03:40I think we're in for a treat this week.
0:03:40 > 0:03:43Sadly, Jak O'Donnell is the only woman among them.
0:03:43 > 0:03:47I know, but she's a hell of a woman. Jak can cook.
0:03:47 > 0:03:51I know she cracked a bit in finals week last time,
0:03:51 > 0:03:54but the WI is a women's organisation -
0:03:54 > 0:03:56it would be fantastic if we could have a woman there.
0:03:56 > 0:04:00But let's not underestimate the pressure cooker atmosphere
0:04:00 > 0:04:02that's going to be in that kitchen today.
0:04:02 > 0:04:05Eight chefs just eyeing each other up
0:04:05 > 0:04:08thinking, "I've got to cook better than the person before me."
0:04:08 > 0:04:10I love finals weeks.
0:04:13 > 0:04:15- The pressure's on now. - Yeah, definitely.
0:04:15 > 0:04:18One year, only three chefs got through to the banquet.
0:04:18 > 0:04:19This year, possibly four.
0:04:19 > 0:04:21Means half of us are going home.
0:04:26 > 0:04:28The WI is the epitome of high standards.
0:04:28 > 0:04:32How are we going to be able to reproduce that in a banquet?
0:04:32 > 0:04:35Let's go for perfection, absolute perfection.
0:04:36 > 0:04:38Some of us aren't going to be happy.
0:04:38 > 0:04:41I haven't put that much work in to go home. That would be awful.
0:04:41 > 0:04:43It is really awful. It happened to me last year.
0:04:44 > 0:04:49There are no tougher judges in food than ladies of the WI,
0:04:49 > 0:04:51and I think we should take a leaf out of their book.
0:04:51 > 0:04:54Let's make sure that every dish is absolutely perfect.
0:04:54 > 0:04:57Basically, we're saying that it's got to be a nine or a ten.
0:04:57 > 0:05:00I like that, Prue. Perfection. Winners only.
0:05:01 > 0:05:05For each course, the judges will be joined by a guest judge.
0:05:05 > 0:05:08Angela Baker judged the Scottish heat,
0:05:08 > 0:05:10putting Jak O'Donnell through to the finals.
0:05:10 > 0:05:14- Angela, welcome back to the judges' chamber.- Thank you.
0:05:14 > 0:05:18Angela's returned to help select the starter for the banquet.
0:05:18 > 0:05:20Angela, you have been in the WI for how long?
0:05:20 > 0:05:23- 40 years!- 40 years. - I can't believe it.
0:05:23 > 0:05:26We did the alternative WI calendar,
0:05:26 > 0:05:29so I'm one of the original Calendar Girls.
0:05:29 > 0:05:31- With no kit on? - With no clothes on, yes.
0:05:31 > 0:05:33But we did it for a good cause.
0:05:33 > 0:05:36We did it in memory of my husband, John, who died
0:05:36 > 0:05:39and we raised all our money - and still raising our money -
0:05:39 > 0:05:42- for Leukaemia & Lymphoma Research. - Wonderful.
0:05:42 > 0:05:45Well, you'll be, I think, very relieved to hear that
0:05:45 > 0:05:46we keep our kit on for judging the...
0:05:46 > 0:05:48Very good. That's how it should be.
0:05:48 > 0:05:50I think we'd need big props.
0:05:50 > 0:05:53- Bigger props, anyway. - THEY LAUGH
0:05:59 > 0:06:00We're judging starters today,
0:06:00 > 0:06:03and you know what? We're looking for perfection.
0:06:03 > 0:06:06I think that's the right word, Oliver, to use for the WI.
0:06:06 > 0:06:09Normally in finals week, we create a shortlist of three.
0:06:09 > 0:06:13We have judged, let's say, the first course, like today,
0:06:13 > 0:06:16and we've tasted eight dishes and we've chosen the three best.
0:06:16 > 0:06:19- To go on the judges' shortlist. - Mm-hm.
0:06:19 > 0:06:23My big focus this week is to be in the top shortlist all week -
0:06:23 > 0:06:24that's my main goal,
0:06:24 > 0:06:27and then the banquet will come after that, hopefully.
0:06:27 > 0:06:29I'd love to try and get in that top three,
0:06:29 > 0:06:30only if it's just for one course.
0:06:32 > 0:06:33Well, we've decided that
0:06:33 > 0:06:37we'll only put the perfect dishes on the shortlist,
0:06:37 > 0:06:39so if we only get two perfect dishes,
0:06:39 > 0:06:42that's all that'll go through. We might only get one.
0:06:42 > 0:06:44- Do the chefs know? - No, they don't know yet.
0:06:44 > 0:06:47I think it'll be really scary for them
0:06:47 > 0:06:48and really put the pressure on.
0:06:51 > 0:06:56It's down to Oliver to reveal that, with the WI's exacting standards,
0:06:56 > 0:06:58getting a course onto the banquet shortlist
0:06:58 > 0:06:59will be much tougher this year.
0:07:02 > 0:07:04Congratulations on making it through to finals week.
0:07:04 > 0:07:06- CHEFS:- Thank you.
0:07:06 > 0:07:10The WI have shaped Britain's food culture for a century.
0:07:10 > 0:07:14Their standards are impeccable and you have to measure up to that.
0:07:14 > 0:07:18In finals week, we normally choose the best three dishes
0:07:18 > 0:07:21to go on the judges' shortlist each day.
0:07:21 > 0:07:25But for the WI, nothing short of perfection will do.
0:07:27 > 0:07:30So this year, our shortlist might be shorter.
0:07:33 > 0:07:35Maybe just two of you will make the grade.
0:07:35 > 0:07:38And if only one dish is perfect...
0:07:39 > 0:07:41..we won't have a shortlist, we will just choose a winner.
0:07:44 > 0:07:47That changes everything. It's kind of do or die.
0:07:48 > 0:07:50Good luck. Cook your socks off.
0:07:50 > 0:07:51- Thank you very much. - CHEFS:- Thank you.
0:07:54 > 0:07:57One of us might know today whether we're going to the banquet.
0:07:57 > 0:07:58It's got to be amazing to go through.
0:07:58 > 0:08:00I think it makes you want it even more.
0:08:00 > 0:08:03We need to be hitting those tens now on all of our dishes, so...
0:08:03 > 0:08:07- Well, not all of you - just me. - THEY LAUGH
0:08:08 > 0:08:11The chefs will compete in three groups.
0:08:11 > 0:08:13First into the kitchen are newcomers
0:08:13 > 0:08:16Adam Bannister, Ben Arnold and Matt Worswick...
0:08:16 > 0:08:19- Good luck.- Good luck, Chef. - Good luck.- Good luck.
0:08:19 > 0:08:23..who are coming to terms with the need for absolute perfection.
0:08:23 > 0:08:25So, gents, how are we feeling about what Oliver said?
0:08:25 > 0:08:27It's going to be even harder, I suppose,
0:08:27 > 0:08:30but it doesn't make me any less determined to push on
0:08:30 > 0:08:32and cook the best I can, you know?
0:08:32 > 0:08:34I want to get a dish up there.
0:08:34 > 0:08:36It's going to be difficult to try and get a top spot.
0:08:36 > 0:08:39There's a lot riding on it, I think, isn't it?
0:08:41 > 0:08:45North West champion Matt Worswick is first up.
0:08:45 > 0:08:47His entire menu is inspired by his grandmother
0:08:47 > 0:08:49who was a member of the WI
0:08:49 > 0:08:51and he's drawing on her recipes.
0:08:51 > 0:08:54It would be a great honour to cook for the women of the WI.
0:08:54 > 0:08:57If my grandmother was here now to see me representing the North,
0:08:57 > 0:09:00well, she'd be as proud as punch.
0:09:00 > 0:09:04Wherever she is, she's looking down on us and she's smiling, definitely.
0:09:04 > 0:09:06- OLIVER:- Well, Angela, first we've got Matthew Worswick,
0:09:06 > 0:09:09who's actually the youngest chef in the competition
0:09:09 > 0:09:11and is obviously going to be keen to do very well.
0:09:12 > 0:09:17His original dish was a partridge and it was undercooked.
0:09:17 > 0:09:20The judges were disappointed with both the cooking and presentation
0:09:20 > 0:09:21in the regionals,
0:09:21 > 0:09:24so Matt's completely rethought his starter
0:09:24 > 0:09:27making a game pie in memory of his grandmother's father
0:09:27 > 0:09:29who was a gamekeeper.
0:09:29 > 0:09:31They didn't really like the take on it,
0:09:31 > 0:09:34so I took their advice, did a fresh dish.
0:09:34 > 0:09:38So it's a bit risky coming into the finals doing this,
0:09:38 > 0:09:40but hopefully, it'll pay off today.
0:09:40 > 0:09:44Well, it is now rabbit pie, rabbit loin and piccalilli.
0:09:44 > 0:09:47I think WI ladies are known for making piccalilli.
0:09:47 > 0:09:49Rabbit isn't an easy thing to cook.
0:09:49 > 0:09:52It's the execution we're going to have to look out for here.
0:09:52 > 0:09:54He will have to get the pastry just right.
0:09:54 > 0:09:58WI ladies are very good with their pastry.
0:09:59 > 0:10:02Scottish champion Jak is the only regional winner
0:10:02 > 0:10:04who's cooked in a full finals week before.
0:10:04 > 0:10:07She's keen to see how the newcomers are coping.
0:10:07 > 0:10:09I know how tough it can be in finals.
0:10:09 > 0:10:11I think they are in for a shock.
0:10:11 > 0:10:14It's a battle of whose dish is best on the day.
0:10:14 > 0:10:18With the WI having such high standards,
0:10:18 > 0:10:21everything has got to be so precise.
0:10:21 > 0:10:25- Are you looking all right for time? - Will be, yeah. Hopefully.- Good.
0:10:25 > 0:10:28Adam, you've got your head down. This all looks a bit serious.
0:10:28 > 0:10:31You've been here yourself, so I'm sure you know how it feels.
0:10:31 > 0:10:35- Stressful.- Very. - Very, very stressful.
0:10:35 > 0:10:37I suppose it's good to be first up.
0:10:37 > 0:10:40Get in, get used to the kitchen again, get it done.
0:10:40 > 0:10:41Good.
0:10:42 > 0:10:46First onto Matt's plates is his piccalilli,
0:10:46 > 0:10:49then sliced rabbit loin wrapped in Parma ham...
0:10:50 > 0:10:51..red watercress...
0:10:52 > 0:10:54..and piccalilli sauce.
0:10:54 > 0:10:58But the tougher standards set by the judges are playing on his mind.
0:10:58 > 0:11:00It changes the competition and the dynamic
0:11:00 > 0:11:03so you might know on the first day
0:11:03 > 0:11:05whether you've got a dish on the banquet.
0:11:05 > 0:11:07He adds the warm rabbit pie next...
0:11:09 > 0:11:11..and rabbit gravy is served in a hip flask.
0:11:12 > 0:11:14Coming out. One minute.
0:11:14 > 0:11:16Matt's presentation box
0:11:16 > 0:11:18tells the story of his gamekeeper great-grandfather
0:11:18 > 0:11:21and the recipes passed down to Matt
0:11:21 > 0:11:24accompanied by his great-grandfather's shooting notes.
0:11:24 > 0:11:25All right, go.
0:11:28 > 0:11:30- Well done, Matt. Looked good. - That was tough.
0:11:32 > 0:11:34Nothing I can do now, is there? So we'll see.
0:11:37 > 0:11:38Ooh...
0:11:44 > 0:11:46My great-grandfather was a gamekeeper
0:11:46 > 0:11:49and his wife cooked a mean game pie.
0:11:49 > 0:11:53She gave the recipe to her daughter and my beloved gran gave it to me.
0:11:56 > 0:12:00That was the hardest thing I've ever done. Easily.
0:12:00 > 0:12:02I think the pie could've been more refined,
0:12:02 > 0:12:05but the pressure is absolutely unreal.
0:12:07 > 0:12:10I think the pie looks a little bit amateurish.
0:12:10 > 0:12:11- ANGELA:- Mm...
0:12:14 > 0:12:17The WI, you know, they're top notch on their pastries.
0:12:17 > 0:12:19Do you think the pastry's good enough?
0:12:19 > 0:12:21Yeah, you know, it's short, it's flaky, it's cooked-through.
0:12:23 > 0:12:24What do you think of the pastry?
0:12:24 > 0:12:27Hm... It's all right.
0:12:27 > 0:12:29Maybe a little bit hard.
0:12:30 > 0:12:32I think the pastry is sensational.
0:12:32 > 0:12:33I love the pastry.
0:12:33 > 0:12:35It's probably the best part of the dish for me.
0:12:36 > 0:12:39- He's nailed the flavour of the rabbit.- It's succulent.
0:12:39 > 0:12:43- PRUE:- I love that little rabbit loin wrapped up in Parma ham.
0:12:43 > 0:12:45The rabbit in the pie is nice and tender as well.
0:12:45 > 0:12:46- It's tasty.- Yeah.
0:12:49 > 0:12:51- MATTHEW:- I worry about the piccalilli.
0:12:51 > 0:12:54It is definitely stretching the concept of piccalilli.
0:12:56 > 0:12:58I'm not too sure on the piccalilli myself.
0:12:58 > 0:13:01I think it could be a little bit more...pickle-y.
0:13:01 > 0:13:04It's a take on piccalilli, and it's delicious.
0:13:04 > 0:13:07For me, the cauliflower is quite undercooked.
0:13:07 > 0:13:09I think the veg is just lacking a little bit of love.
0:13:11 > 0:13:14It's just simply not polished enough. It's not exciting enough.
0:13:14 > 0:13:16I can't actually fault the dish itself,
0:13:16 > 0:13:20but I'm just not sure if a pie is a starter for the banquet.
0:13:20 > 0:13:22Is it a nine or a ten?
0:13:22 > 0:13:23To me, it's not perfection.
0:13:25 > 0:13:27The chefs are also scoring each other's dishes.
0:13:27 > 0:13:30Their scores will be averaged and added to the judges'
0:13:30 > 0:13:32to determine the final leaderboard.
0:13:32 > 0:13:35And as the chefs are seeking perfection too,
0:13:35 > 0:13:38their scores could affect the judges' final shortlist
0:13:38 > 0:13:41and perhaps help select an outright winner.
0:13:41 > 0:13:43The score, I'm looking about an eight.
0:13:43 > 0:13:45I think I'd say an eight.
0:13:46 > 0:13:48I would give it an eight.
0:13:48 > 0:13:50I'm going to give it a six.
0:13:50 > 0:13:51I'd have to agree.
0:13:53 > 0:13:55I just think, basically, it's not right.
0:13:59 > 0:14:01Next up is Northern Ireland's Ben Arnold.
0:14:01 > 0:14:04He had a mixed week in his regional heat
0:14:04 > 0:14:06and fought hard to get to the finals
0:14:06 > 0:14:10beating reigning Northern Ireland champion Chris McGowan.
0:14:10 > 0:14:12I honestly didn't think I was going to get to this stage,
0:14:12 > 0:14:13but sometimes I just think
0:14:13 > 0:14:15a little bit of self belief goes a long way.
0:14:15 > 0:14:18Like Matt, he's also using rabbit,
0:14:18 > 0:14:19so the pressure's on to plate a dish
0:14:19 > 0:14:23that reaches the judges new tougher bar on the banquet shortlist.
0:14:23 > 0:14:26Oliver's revelation was, you know, a bit of a shock to us all.
0:14:26 > 0:14:29We're going to have less chance to get onto the shortlist,
0:14:29 > 0:14:32but I'm going to try and put out perfect dishes every time.
0:14:32 > 0:14:35Ben's dish is inspired by the packed lunches
0:14:35 > 0:14:38his grandmother would make for the workers on the family farm -
0:14:38 > 0:14:40rabbit and green peppercorn rillettes,
0:14:40 > 0:14:43liver parfait and quail Scotch egg.
0:14:43 > 0:14:46It's kind of like a ploughman's, but my interpretation.
0:14:46 > 0:14:48I got criticised for my wheaten bread.
0:14:48 > 0:14:52It's the recipe that was handed down through my family
0:14:52 > 0:14:55that my mum's been cooking ever since I can remember.
0:14:55 > 0:14:58- PRUE:- I remember there was a very heavy loaf -
0:14:58 > 0:15:01Mum's wheaten loaf or something...
0:15:01 > 0:15:03so I hope that's gone.
0:15:03 > 0:15:06I've changed it to a little buttermilk scone
0:15:06 > 0:15:08which is considerably lighter.
0:15:10 > 0:15:12- OLIVER:- Also, I think the cheese sauce was just too strong
0:15:12 > 0:15:13for the dish.
0:15:13 > 0:15:16If he has any wisdom, he'll take it off.
0:15:16 > 0:15:19Have you kept anything the same that they asked you to change?
0:15:19 > 0:15:21Yeah, I've kept my... Like, my blue cheese.
0:15:21 > 0:15:23I think it brings something to the dish.
0:15:23 > 0:15:26I applaud you for standing by what you believe in,
0:15:26 > 0:15:28but at the end of the day, they give out the scores,
0:15:28 > 0:15:30so could it be a bit risky?
0:15:30 > 0:15:32I don't think you get anywhere in this competition
0:15:32 > 0:15:33without taking risks.
0:15:33 > 0:15:35The controversial blue cheese spread
0:15:35 > 0:15:39is first into Ben's traditional lunchboxes.
0:15:39 > 0:15:41The rabbit rillettes mixed with rabbit liver parfait
0:15:41 > 0:15:43is spooned into jars...
0:15:43 > 0:15:45and topped with apricot chutney
0:15:45 > 0:15:48and watercress dressed with orange.
0:15:51 > 0:15:54The new buttermilk scones are next in the boxes.
0:16:01 > 0:16:04- Lose your brain a bit, don't you? - BLEEP.
0:16:04 > 0:16:06The pressure is incredible, isn't it?
0:16:06 > 0:16:08- It's just- BLEEP- mad, man.
0:16:09 > 0:16:12And finally, the deep-fried quail Scotch eggs.
0:16:18 > 0:16:21There you go. Behind Every Working Man.
0:16:21 > 0:16:23- Well done. Looked great. - Thank you. Thank you.
0:16:25 > 0:16:26- It's tough, isn't it?- It is tough.
0:16:27 > 0:16:31I took advice from the judges with regards to my bread.
0:16:32 > 0:16:35I'm not overly happy about that, nor is my mum,
0:16:35 > 0:16:36but what can you do?
0:16:36 > 0:16:37She'll forgive me in the end.
0:16:43 > 0:16:44Very nice.
0:16:47 > 0:16:50Oh, a scone instead of that bread - how wonderful.
0:16:50 > 0:16:54- Ah, but we still have the Ards cheese.- Yes...
0:16:57 > 0:17:00I changed my whole dish because of the comments from the judges.
0:17:00 > 0:17:02- Yeah.- Will it be a downfall?
0:17:04 > 0:17:06Ben's obviously a very strong-willed chap,
0:17:06 > 0:17:08because he didn't take our advice on the cheese.
0:17:08 > 0:17:13It's just far too over-flavoured for the other ingredients on the plate.
0:17:13 > 0:17:15- ANGELA:- I love the blue cheese.
0:17:15 > 0:17:17I'm a cheese fan, so...
0:17:17 > 0:17:20The blue cheese is very strong. I love it. I think it's great.
0:17:20 > 0:17:21But will everybody?
0:17:22 > 0:17:23The scone's nice.
0:17:25 > 0:17:29There's not a lot of scone to eat all that pate with.
0:17:30 > 0:17:34I think Matt's rabbit was far more successful in terms of flavour.
0:17:34 > 0:17:36It's really nice and moist.
0:17:36 > 0:17:37And then this is his chutney.
0:17:39 > 0:17:42Yeah, the flavour's really nice on that. It's a nice balance.
0:17:42 > 0:17:44- I love the chutney on top. - Mm, me too.
0:17:44 > 0:17:48The thing that is an unequivocal success is the Scotch egg.
0:17:49 > 0:17:51Very nice. Love the Scotch egg.
0:17:51 > 0:17:54It's got that varied crunchiness on the outside
0:17:54 > 0:17:58and a perfect liquid centre to the egg.
0:17:58 > 0:17:59I think that's a lovely plate of food
0:17:59 > 0:18:01and everything tastes individually delicious,
0:18:01 > 0:18:04but I could be in front of a fire in a lovely pub
0:18:04 > 0:18:05having a pint of beer.
0:18:05 > 0:18:07This is a pub lunch.
0:18:08 > 0:18:09It's a seven.
0:18:09 > 0:18:11I agree, a seven too.
0:18:11 > 0:18:14I think it fits the brief. I'll give it an eight.
0:18:14 > 0:18:15I'd give it an eight too.
0:18:17 > 0:18:19That Scotch egg would be nine,
0:18:19 > 0:18:21but the other elements drag it down to a seven.
0:18:21 > 0:18:24I would give it a six.
0:18:24 > 0:18:27I hope we are going to get a really nice starter.
0:18:27 > 0:18:28But as yet...
0:18:28 > 0:18:31Don't worry, Angela, there's a long way to go.
0:18:37 > 0:18:42Last up in this group is passionate Welsh champion Adam Bannister.
0:18:42 > 0:18:45Over the moon to get to the finals you know, a great achievement.
0:18:45 > 0:18:46Didn't expect to be here.
0:18:46 > 0:18:49My inspiration is around my home life -
0:18:49 > 0:18:51my mum, my gran, and also, you know, my partner now.
0:18:51 > 0:18:53Hopefully I'll do them proud.
0:18:54 > 0:18:57Like Ben, he's chosen a picnic theme.
0:18:57 > 0:19:00For Adam, it represents the WI's celebration of community
0:19:00 > 0:19:03and he's taking on three WI classics.
0:19:04 > 0:19:08A pork pie, sausage roll, and a quail Scotch egg.
0:19:08 > 0:19:09Battle of the Scotch eggs.
0:19:09 > 0:19:11I'm up for a battle anyway.
0:19:13 > 0:19:15So far, I think all the chefs think
0:19:15 > 0:19:18that the WI's have picnics all the time
0:19:18 > 0:19:21and have huge appetites, do you think?
0:19:21 > 0:19:24It's a celebration, it's once every 100 years -
0:19:24 > 0:19:26- you've got to go crazy. - THEY LAUGH
0:19:26 > 0:19:30It was quite frightening to get judged by, not just the judges,
0:19:30 > 0:19:33but also the other chefs in the competition.
0:19:33 > 0:19:36It'd be a major disappointment not to at least get one dish
0:19:36 > 0:19:37into the shortlist.
0:19:37 > 0:19:39The changes to the banquet shortlist
0:19:39 > 0:19:42remain a talking point amongst all the chefs.
0:19:42 > 0:19:45There's only, say, one or two that are on the starter,
0:19:45 > 0:19:46one or two on the fish course.
0:19:46 > 0:19:47It's all witling down
0:19:47 > 0:19:49and your chances of being in that top group
0:19:49 > 0:19:51is getting smaller and smaller and smaller.
0:19:51 > 0:19:52You can't tell, can you?
0:19:52 > 0:19:54The reality is, only one dish
0:19:54 > 0:19:56is going to the banquet.
0:20:00 > 0:20:03So, what would you say is the risk with your dish then, Adam?
0:20:03 > 0:20:06The judges did say, you know, it was big.
0:20:06 > 0:20:07Fingers crossed it's good enough
0:20:07 > 0:20:10that it makes up for being slightly larger than most.
0:20:13 > 0:20:15- OLIVER:- This was one of my really favourite dishes
0:20:15 > 0:20:17of the whole of the competition, you know? It was a nine.
0:20:17 > 0:20:19And I'm really hoping that
0:20:19 > 0:20:22he is going to make it to perfection this time.
0:20:22 > 0:20:23I only gave it a seven,
0:20:23 > 0:20:25and I think if it's going to improve on that,
0:20:25 > 0:20:28every single element has got to be produced to a high standard.
0:20:28 > 0:20:30And there has to be much less on the plate.
0:20:31 > 0:20:33First onto Adam's miniature picnic tables
0:20:33 > 0:20:35are bottles of salad cream
0:20:35 > 0:20:39and pickled heritage carrots and shallots.
0:20:39 > 0:20:41Followed by a pork pie...
0:20:41 > 0:20:44sliced sausage roll made with pork loin...
0:20:44 > 0:20:46- MATT:- That's a good disc, that.
0:20:46 > 0:20:49..and finally, his pork scratching-coated Scotch eggs.
0:20:49 > 0:20:51These were a hit with the judges before
0:20:51 > 0:20:54and Adam must ensure they're perfect again.
0:20:54 > 0:20:55I'm a bit nervous.
0:20:55 > 0:20:56I just want to get this dish done
0:20:56 > 0:20:59and hopefully the nerves will settle a little bit.
0:21:03 > 0:21:04I've got the shakes.
0:21:15 > 0:21:17The judges said it was slightly large.
0:21:17 > 0:21:19I didn't want to make it into a sharing dish
0:21:19 > 0:21:22cos I think there's elements on it that you need to have yourself.
0:21:22 > 0:21:25- Fingers crossed they like it. - Looked good. Looked great.
0:21:25 > 0:21:28- Takes it out of you, doesn't it? - It does.- I don't know how they...
0:21:28 > 0:21:31I'd rather do ten services a night than that.
0:21:33 > 0:21:34Thank you very much.
0:21:37 > 0:21:40- Hmm...- Has it shrunk? - I think it's just as big.
0:21:42 > 0:21:44Last time, the judges said it was too big.
0:21:44 > 0:21:45I think they might have a point.
0:21:45 > 0:21:47I think all three is maybe a bit too much.
0:21:49 > 0:21:51That is a really delicious pork pie,
0:21:51 > 0:21:54and the pastry is top drawer.
0:21:54 > 0:21:58My dad had a butcher's shop and was renowned for his pork pies
0:21:58 > 0:22:01- and that's nearly as good as his. - MATTHEW LAUGHS
0:22:03 > 0:22:05- The jelly is good.- Yeah.
0:22:05 > 0:22:07I think it's well-seasoned. I think it's lovely.
0:22:10 > 0:22:13The Scotch egg, on the other hand, is not in the same class at all,
0:22:13 > 0:22:15and I certainly don't think
0:22:15 > 0:22:17it's in the same class as Ben Arnold's remotely.
0:22:17 > 0:22:20Mine was a bit more...classic, if you will.
0:22:20 > 0:22:22I think Ben's egg was a lot better.
0:22:24 > 0:22:28Pork is minced more finely, and lacks, sort of, impact.
0:22:28 > 0:22:30I love the sausage roll of pork loin.
0:22:31 > 0:22:33For me, the standout is the sausage roll.
0:22:33 > 0:22:36- Its texture...- Just perfect, yeah. - ..it's really, really nice.
0:22:36 > 0:22:37- But it's just so big.- Yeah.
0:22:39 > 0:22:42If it was just the sausage roll and the pickles,
0:22:42 > 0:22:43that would be delicious.
0:22:43 > 0:22:47You can't lose the pork pie - that is a WI on a picnic table.
0:22:47 > 0:22:48Well, it is if it was one course,
0:22:48 > 0:22:50but you've got other things to follow.
0:22:50 > 0:22:52- MATTHEW:- It's not all about you, Oliver!
0:22:54 > 0:22:57The sausage roll, if it was that alone, it would be an eight.
0:22:57 > 0:23:00I think, as an overall dish, it's probably a six.
0:23:01 > 0:23:03There's just too much.
0:23:03 > 0:23:05I think I would have to give him a seven.
0:23:05 > 0:23:07I'm going to give it a seven.
0:23:07 > 0:23:08I give it an eight.
0:23:08 > 0:23:11If it was smaller, I would give it a ten.
0:23:11 > 0:23:13I'm going to give it a nine.
0:23:13 > 0:23:15A little dislike takes off two points for me,
0:23:15 > 0:23:16so it's an eight.
0:23:16 > 0:23:18We need to continue the quest for perfection.
0:23:18 > 0:23:21We're no closer to our shortlist - long or short.
0:23:25 > 0:23:28Next into the kitchen, our newcomer Michael O'Hare,
0:23:28 > 0:23:29who won the North East heats,
0:23:29 > 0:23:31and Scotland's Jak O'Donnell,
0:23:31 > 0:23:35the only regional champion to survive a full finals week before.
0:23:35 > 0:23:37- All right? Good luck. - THEY LAUGH
0:23:38 > 0:23:41I've been here before, but I don't see an advantage,
0:23:41 > 0:23:45because they're all gunning for it just as much.
0:23:45 > 0:23:47But I'm the only woman, it's about the WI -
0:23:47 > 0:23:50I'm trying my absolute best.
0:23:50 > 0:23:52Your apron definitely needs a wee mention.
0:23:52 > 0:23:54I love it. I think it's great.
0:23:54 > 0:23:56We're both in the apron game together, aren't we?
0:23:56 > 0:23:57Is that your family tartan?
0:23:57 > 0:24:00- What, pink? No. - THEY LAUGH
0:24:00 > 0:24:02Actually, Jak, I made this apron myself.
0:24:02 > 0:24:05This is my application to the WI.
0:24:05 > 0:24:07That's just hedging for more points.
0:24:07 > 0:24:10The competing chefs may have similar taste in aprons,
0:24:10 > 0:24:13but their cooking styles are very different.
0:24:13 > 0:24:15I'm sure your take, Michael,
0:24:15 > 0:24:18will be a lot more modern and futuristic than mine.
0:24:18 > 0:24:20I'm kind of sticking with tradition,
0:24:20 > 0:24:22but your apron and...
0:24:24 > 0:24:26..generally the way you are makes me think
0:24:26 > 0:24:27this is going to be a blinder of a dish.
0:24:27 > 0:24:29- HE LAUGHS - Thank you.
0:24:29 > 0:24:33Jak is serving lamb broth and potted mutton sandwiches
0:24:33 > 0:24:35inspired by the cooking of her grandmother
0:24:35 > 0:24:37who was a member of the Scottish WI -
0:24:37 > 0:24:40the Scottish Women's Rural Institute
0:24:40 > 0:24:42which Jak joined herself.
0:24:43 > 0:24:46Everything's about the WI and what my granny stood for.
0:24:46 > 0:24:49Every time you went in, you wouldn't get your jacket off,
0:24:49 > 0:24:50but she would be saying,
0:24:50 > 0:24:53"Sit down. You need a bowl of soup and you need a sandwich,"
0:24:53 > 0:24:55and it didn't matter if you'd just eaten.
0:24:56 > 0:25:00Jak's feeling the heat not to repeat the same mistakes as last year
0:25:00 > 0:25:03when she reached the finals, but crumbled under the pressure
0:25:03 > 0:25:07and came last or near the bottom for three of the four courses.
0:25:07 > 0:25:09I'd rather not be this upset.
0:25:10 > 0:25:16For me, finals week is like multiplying regionals by ten.
0:25:16 > 0:25:17I find it really tough.
0:25:19 > 0:25:21The worst thing that could happen for me
0:25:21 > 0:25:25is to come as far down the list as what I did last year -
0:25:25 > 0:25:27that was really, really tough.
0:25:29 > 0:25:31I'm really nervous for Jak,
0:25:31 > 0:25:34because last time, in the finals, she really fell apart.
0:25:34 > 0:25:37And she didn't get onto a single shortlist.
0:25:37 > 0:25:39The pressure actually got to her.
0:25:39 > 0:25:42She's had that experience now, and she needs to deliver today, really.
0:25:44 > 0:25:45How are we doing?
0:25:45 > 0:25:46How you getting on?
0:25:46 > 0:25:49Yeah, man. Going through. All right.
0:25:49 > 0:25:52- How's it going then, Jak? - Yep, last couple of bits.
0:25:54 > 0:25:55I really liked this dish.
0:25:55 > 0:25:57We've all actually judged it together, haven't we?
0:25:57 > 0:25:59Last time it was very tasty.
0:25:59 > 0:26:01We had a problem with the sandwich, if you remember.
0:26:01 > 0:26:04We weren't quite sure whether it honoured the word sandwich,
0:26:04 > 0:26:06so if she can cook as well as we know she can,
0:26:06 > 0:26:08then I think, you know, we've got a very good chance
0:26:08 > 0:26:10of having a dish for the shortlist.
0:26:11 > 0:26:13Having scored Jak in the regional heats,
0:26:13 > 0:26:16guest judge Angela is keen to see how she's getting on.
0:26:17 > 0:26:19- Hi, chefs.- Hi, Angela.- Hi.
0:26:19 > 0:26:21Jak, it's really good to see you again.
0:26:21 > 0:26:22How are you doing?
0:26:22 > 0:26:24I'm finding it hard now that we're back in the kitchen.
0:26:24 > 0:26:28I'm the only woman in here, so I'm trying my bestest for the WI.
0:26:28 > 0:26:32- That's good. Keep the flag flying. - I will do.
0:26:32 > 0:26:35I'm one of the original Calendar Girls - Miss February.
0:26:35 > 0:26:36I've seen the calendar.
0:26:36 > 0:26:38- Didn't recognise you with your clothes on, but...- Oh...
0:26:38 > 0:26:40I've not heard that one before.
0:26:41 > 0:26:42And have you joined yet?
0:26:44 > 0:26:46I've started doing a bit of handiwork -
0:26:46 > 0:26:48make my own aprons and things like that.
0:26:48 > 0:26:50And what do you know about the WI?
0:26:50 > 0:26:53Well, my granny was in it for ten years,
0:26:53 > 0:26:56so she was a great inspiration for the menu.
0:26:56 > 0:26:58Perfection, perfection, perfection -
0:26:58 > 0:26:59that's what we're looking for today,
0:26:59 > 0:27:01so I hope you're not going to let me down.
0:27:01 > 0:27:04- No. I'm going to try my hardest. - Good.
0:27:04 > 0:27:05Nice to meet you all. Bye.
0:27:12 > 0:27:14Just got to get everything up now.
0:27:14 > 0:27:17It's always a mad dash at the last minute.
0:27:17 > 0:27:19Jak knows she needs scores of nines or tens
0:27:19 > 0:27:22to have a chance at making the banquet shortlist,
0:27:22 > 0:27:27so her homely food has to be perfect on taste and presentation.
0:27:27 > 0:27:29Pushing on through her nerves,
0:27:29 > 0:27:32she lays rings of jellied lamb in vintage-style bowls
0:27:32 > 0:27:36topped with parsnip and carrot flakes and pearl barley.
0:27:36 > 0:27:39So, have we changed this dish from the regionals, Jak?
0:27:39 > 0:27:41I was told to make it a wee bit finer
0:27:41 > 0:27:46and then I went too fine with the sandwich, so yes.
0:27:47 > 0:27:50Jak fries new versions of her potted mutton sandwiches
0:27:50 > 0:27:52at the last minute.
0:27:52 > 0:27:55The lamb broth is served in a percolator with herbs
0:27:55 > 0:27:56to be served at the table.
0:28:02 > 0:28:04OK. Thanks very much.
0:28:07 > 0:28:09- That was amazing.- Hey! - THEY LAUGH
0:28:09 > 0:28:11That looks pretty cool.
0:28:11 > 0:28:14It wasn't served like that in my gran's bowls - that's for sure.
0:28:15 > 0:28:17Oh, my God.
0:28:18 > 0:28:20I'm hoping that the judges actually like
0:28:20 > 0:28:22the fact that I've put in a sandwich.
0:28:23 > 0:28:26I'm absolutely determined to make the shortlist.
0:28:26 > 0:28:27They want perfection -
0:28:27 > 0:28:30this is for the WI, it has to be flawless.
0:28:32 > 0:28:34- Oh, it's a sarnie. - Oh, there's a sarnie.
0:28:34 > 0:28:36Gosh, this all smells so good.
0:28:36 > 0:28:39Well, I think we need some broth, don't we?
0:28:39 > 0:28:42It looks really fun with that whole percolator thing.
0:28:42 > 0:28:44Real talking point straightway, I thought.
0:28:44 > 0:28:46- Here we go then. - MICHAEL:- Get it poured in.
0:28:51 > 0:28:54Mm... There's a bit of depth to that.
0:28:54 > 0:28:55Isn't there?
0:28:55 > 0:28:58I think the broth is far more intense than it was before.
0:28:58 > 0:29:01Jelly melts nicely, the flavour's right up there.
0:29:01 > 0:29:03It's super strong, but I like that.
0:29:03 > 0:29:05I think it's really, really great.
0:29:05 > 0:29:07I really love that depth of flavour.
0:29:07 > 0:29:10The flavours are quite strong, but the taste is very good.
0:29:12 > 0:29:14And this is the mutton sandwich, isn't it?
0:29:14 > 0:29:16Yeah.
0:29:17 > 0:29:19- That's nice.- That's tasty.
0:29:20 > 0:29:24- Very, very dainty. - It doesn't half taste good.- Mm.
0:29:24 > 0:29:26I think it takes something which is very, very homely
0:29:26 > 0:29:28and elevates it through flavour.
0:29:28 > 0:29:30I think this is the dish to beat.
0:29:30 > 0:29:32That is the one that's put me on edge.
0:29:32 > 0:29:35I was expecting her to turn it into a ten,
0:29:35 > 0:29:36- and it's not a ten for me.- Yes...
0:29:36 > 0:29:38I'd give it an eight cos it's still a good dish.
0:29:38 > 0:29:40For me, that's a ten.
0:29:40 > 0:29:43I can't fault it. Ten from me.
0:29:43 > 0:29:46I would have absolutely no hesitation about giving this a nine.
0:29:46 > 0:29:48I'd say a nine for me. I think it's delicious.
0:29:49 > 0:29:51It's got to be a ten.
0:29:51 > 0:29:52This is not perfection.
0:29:52 > 0:29:54But it's the nearest we've got so far.
0:29:54 > 0:29:57It's certainly a contender for the shortlist.
0:30:00 > 0:30:02- How are we doing?- I think you nailed it, Jaki, all day.- Yes!
0:30:02 > 0:30:04- Amazing!- Yay!
0:30:04 > 0:30:07- How good is that?!- Three high-five. - Three high-fives!
0:30:07 > 0:30:10It hit the brief all day long.
0:30:10 > 0:30:14- I gave you a ten. - Did you?!- So did I.
0:30:14 > 0:30:15Seriously?
0:30:18 > 0:30:22Michael O'Hare is up next. His cooking style is radical -
0:30:22 > 0:30:25modern techniques with an emphasis on presentation.
0:30:25 > 0:30:29In the regional heats, his dishes received a mixed reaction.
0:30:29 > 0:30:32His starter was given the lowest score from a veteran chef
0:30:32 > 0:30:34across all regions.
0:30:34 > 0:30:37I got a less than impressive four.
0:30:37 > 0:30:41- All right.- So I have changed a few things here and there.
0:30:41 > 0:30:44My food is a little different to the other chefs'.
0:30:44 > 0:30:46I'm not sure if the WI are ready for that yet.
0:30:46 > 0:30:47But I certainly hope they are.
0:30:47 > 0:30:51The inspiration for his starter - homely dinners with his family -
0:30:51 > 0:30:54is nostalgic and traditional but taken to a modern
0:30:54 > 0:30:56and innovative level.
0:30:56 > 0:30:59We'd have, like, you know, prawn cocktail and melon as starters.
0:30:59 > 0:31:00But it wasn't very good at home.
0:31:00 > 0:31:03You certainly didn't want to put it in a competition.
0:31:03 > 0:31:05So I changed it around quite a bit.
0:31:05 > 0:31:09Michael's avant-guard take on prawn cocktail of raw langoustine,
0:31:09 > 0:31:13lavender puree and salted cucumber is served
0:31:13 > 0:31:17in an egg with photos of everyone Michael has ever eaten with,
0:31:17 > 0:31:21representing the WI's sense of family and community.
0:31:21 > 0:31:26Michael O'Hare, now there is a change of style and pace.
0:31:26 > 0:31:30Do you remember that egg? Absolutely enormous, covered in pictures.
0:31:30 > 0:31:33You had to put your head inside and eat all these things.
0:31:33 > 0:31:35I thought, "That's ridiculous."
0:31:35 > 0:31:38By the time we had finished with Michael's menu, I thought
0:31:38 > 0:31:40he was one of the most innovative,
0:31:40 > 0:31:44brilliant chefs I've ever had anything to do with.
0:31:44 > 0:31:48It was not a dish without criticism. I mean, there were various issues.
0:31:48 > 0:31:51One was the pink plate itself.
0:31:51 > 0:31:54- Did not suit me. - And I wanted the langoustine cooked.
0:31:54 > 0:31:56The judges told me maybe to cook the langoustines.
0:31:56 > 0:31:58But I am going to keep them raw.
0:31:58 > 0:32:01Probably to my detriment! But we'll see.
0:32:01 > 0:32:04The idea slightly overshadowed the quality of the food.
0:32:04 > 0:32:09I can't wait to see it and I can't wait to have a taste.
0:32:09 > 0:32:11I can't wait to see your face when you see it.
0:32:13 > 0:32:17Michael starts by dressing new white plates with lavender puree
0:32:17 > 0:32:19in flamboyant style.
0:32:19 > 0:32:22He is keeping the raw langoustine whole this time,
0:32:22 > 0:32:24wrapped in lardo, a cured pork fat.
0:32:24 > 0:32:26I've never seen anything like it.
0:32:26 > 0:32:28- BLEEP,- that's great.
0:32:28 > 0:32:32Next, is salted cucumber rolled in burnt cucumber powder.
0:32:32 > 0:32:36He gently heats the lardo so it partly melts over the langoustine.
0:32:38 > 0:32:40Then adds beetroot leaves.
0:32:44 > 0:32:48To finish plating up, Michael needs the other chefs' help with his props.
0:32:51 > 0:32:54Just when you thought you had seen everything.
0:32:54 > 0:32:57Can you imagine 100 of them going out in a banquet?
0:32:57 > 0:33:00If this is the starter, what have we got to come?
0:33:00 > 0:33:04So the egg, being a symbol of life, inside it is my life -
0:33:04 > 0:33:07every single person I've ever eaten with.
0:33:07 > 0:33:10Family, friends, work colleagues...
0:33:11 > 0:33:15Michael adds his new elements - the crunchy sea vegetable salty fingers,
0:33:15 > 0:33:19after the judges marked him down before for lack of texture -
0:33:19 > 0:33:20and grated frozen apple.
0:33:20 > 0:33:23Adds a little bit of freshness and works like a sorbet.
0:33:23 > 0:33:25- I think we are good to go. - To the pass?- Yeah.
0:33:30 > 0:33:34Eggs facing the judges. And they eat with the cutlery from above.
0:33:34 > 0:33:35Thank you.
0:33:39 > 0:33:42THEY LAUGH
0:33:42 > 0:33:45I've never seen anything like that, that's amazing.
0:33:49 > 0:33:52Oh, my goodness! Wow!
0:33:52 > 0:33:56I was not expecting this at all.
0:33:56 > 0:33:59Hallelujah, no pink plate!
0:33:59 > 0:34:04- This is creativity at its most wacky.- Where is the WI, though?
0:34:04 > 0:34:06Well, I don't know, cos you wouldn't be able to see them, would you?
0:34:06 > 0:34:11I suggest we remove our plates and take away the eggs.
0:34:12 > 0:34:13Ah.
0:34:15 > 0:34:17Hurrah.
0:34:17 > 0:34:21- I think the presentation was like... What?!- It is a showstopper.
0:34:21 > 0:34:24But I am interested to see whether it's style over substance.
0:34:24 > 0:34:26It still has to be an amazing plate of food.
0:34:27 > 0:34:31These little things deep-fried. Sea vegetables, probably.
0:34:32 > 0:34:35Mm. I quite like that.
0:34:35 > 0:34:36I like that too.
0:34:36 > 0:34:40- And what is this...?- It's cucumber, I think.- It is a cucumber ball.
0:34:40 > 0:34:42- Mm-hm.- That's quite nice.
0:34:42 > 0:34:44I don't like the cucumber ball.
0:34:44 > 0:34:45I thought it was bland.
0:34:45 > 0:34:49I must say, the actual langoustine,
0:34:49 > 0:34:51I think, is disgusting.
0:34:51 > 0:34:53It's slimy. I think it is tasteless.
0:34:53 > 0:34:56- If it was cooked, it might be better.- Exactly.
0:34:56 > 0:34:58He clearly thought better.
0:34:58 > 0:35:01The langoustine texture is not for me.
0:35:01 > 0:35:04I actually rather quite like this little bit of grated apple,
0:35:04 > 0:35:07which brings a sort of fruity sharpness to it.
0:35:07 > 0:35:10I think what upsets the balance of absolutely everything is
0:35:10 > 0:35:12- the lavender.- It is far too sweet.
0:35:12 > 0:35:15One of the things you have got to do with raw fish is to bring out
0:35:15 > 0:35:17the delicacy of it, and the lavender does not do that.
0:35:17 > 0:35:21I have to say, that plate of food is world-class.
0:35:21 > 0:35:23It is tasty. It's delicious.
0:35:23 > 0:35:26I have never really eaten food like this before.
0:35:26 > 0:35:28I didn't really enjoy it.
0:35:30 > 0:35:31It has got to be a ten.
0:35:32 > 0:35:34I seldom liked a dish less.
0:35:34 > 0:35:36I'd give it five because of the innovation of the egg.
0:35:36 > 0:35:38I think I've got to give it a ten
0:35:38 > 0:35:40cos I think it is a perfect dish.
0:35:40 > 0:35:44For me, it is a great plate of food, but it doesn't hit the brief.
0:35:44 > 0:35:45I'm going to have to give it a six.
0:35:47 > 0:35:48I'm going to give it a five.
0:35:48 > 0:35:52- The WI deserve better.- They do. - The boy has worked hard.
0:35:52 > 0:35:54But not to good effect.
0:35:54 > 0:35:56Perfection has not been attained.
0:35:59 > 0:36:02With five dishes down, last into the kitchen,
0:36:02 > 0:36:04it's the battle of the Michelin-starred chefs -
0:36:04 > 0:36:08Josh Eggleton from the South West, Richard Bainbridge representing
0:36:08 > 0:36:12the Central region and Matt Gillan from London and the South East.
0:36:12 > 0:36:14- Good luck, mate.- Good luck, mate.
0:36:14 > 0:36:17Good luck, mate. Let's do it!
0:36:17 > 0:36:21- I came here wanting to give tens. - We've eaten five dishes.
0:36:21 > 0:36:23We told them we needed absolute perfection.
0:36:23 > 0:36:25Of course, there have been some absolutely fantastic
0:36:25 > 0:36:29- elements in there.- I mean, the one contender so far is Jak.
0:36:29 > 0:36:31I think she could well qualify for the shortlist.
0:36:31 > 0:36:36I really, really do believe that we will get our perfection.
0:36:36 > 0:36:39Are you guys thinking all the pressure is getting to us now
0:36:39 > 0:36:41- cos we've seen all the other dishes? - I don't know.
0:36:41 > 0:36:43I think it's quite nice seeing some of the other dishes first.
0:36:43 > 0:36:47I hope that don't put me on edge so I go and make a silly mistake.
0:36:47 > 0:36:52Well, it has kept me focused. We know the dishes to beat.
0:36:52 > 0:36:54So for me, I want to nail this.
0:36:54 > 0:36:58I will be very interested to see how the chefs have scored each other.
0:36:58 > 0:37:00Never put it past a chef to have a completely different
0:37:00 > 0:37:02idea from the judges.
0:37:04 > 0:37:06Josh Eggleton is first.
0:37:06 > 0:37:09He failed to get past the regional heats last year
0:37:09 > 0:37:11and only just scraped through this year,
0:37:11 > 0:37:15after drawing on points with Dom Chapman in the judges' chamber.
0:37:15 > 0:37:16It's a draw.
0:37:18 > 0:37:20However, we have to choose a winner.
0:37:21 > 0:37:23- Josh.- Really?
0:37:23 > 0:37:24Congratulations.
0:37:24 > 0:37:26- Thank you.- Well done.
0:37:26 > 0:37:29I thought Dom had won it, so still a bit surprised I am here.
0:37:29 > 0:37:31I'm going to give it my all.
0:37:31 > 0:37:34I've not come this far to not get a course on the menu.
0:37:34 > 0:37:38In the regional heats, Josh's mackerel starter scored poorly.
0:37:38 > 0:37:41Today, he is serving a completely new
0:37:41 > 0:37:43dish. But again, it is fish-based.
0:37:43 > 0:37:46Gooseberry jam with a crab bisque, crab tart
0:37:46 > 0:37:47and crab mayonnaise on toast.
0:37:47 > 0:37:50But I did like a mackerel slider,
0:37:50 > 0:37:52which kind of represented a Victoria sandwich.
0:37:52 > 0:37:54They didn't really like the practicality of it, you know.
0:37:54 > 0:37:56A bit difficult to eat, a bit messy.
0:37:56 > 0:37:58The only element I kept is the gooseberry jam,
0:37:58 > 0:38:00being it is from a fruit-picking farm
0:38:00 > 0:38:03- like my great-grandmother used to run in Norfolk.- OK.
0:38:03 > 0:38:05But everything else's changed.
0:38:06 > 0:38:09- Crab soup, crab tart and gooseberries.- I love that idea.
0:38:09 > 0:38:10It sounds delicious.
0:38:10 > 0:38:14You don't think there's a bit of a problem with having fish and fish?
0:38:14 > 0:38:16Do you think fish as a starter is a good idea?
0:38:16 > 0:38:18I did get criticised for that in the heat.
0:38:18 > 0:38:20So, you won't listen to the judges?
0:38:20 > 0:38:22This is shellfish, this is different.
0:38:22 > 0:38:23It is a different dynamic, I think.
0:38:27 > 0:38:30We've had a slightly variable display on the pastry front today,
0:38:30 > 0:38:31let's face it.
0:38:31 > 0:38:34It has got the ultra refined. It has got to be really crisp.
0:38:34 > 0:38:36It has got to be firm.
0:38:36 > 0:38:39Let's hope it is, you now, the perfection we are looking for.
0:38:39 > 0:38:40We want a ten.
0:38:41 > 0:38:42Six minutes.
0:38:43 > 0:38:47Josh is sticking with the same presentation, serving on fruit
0:38:47 > 0:38:52picking ladders, a reference to his WI great-grandmother's fruit farm.
0:38:52 > 0:38:55He slices toasted sourdough bread
0:38:55 > 0:38:58and tops with quenelles of crap mayonnaise.
0:39:00 > 0:39:02It looks lovely, man.
0:39:02 > 0:39:06These are served on vintage-style plates with his crab tarts.
0:39:06 > 0:39:10Gooseberry jam, the only element of his starter the judges have
0:39:10 > 0:39:13tried before, is served in miniature fruit buckets.
0:39:14 > 0:39:16With his crab bisque in small cups.
0:39:21 > 0:39:23Yeah. All right.
0:39:24 > 0:39:27Lovely. Well done, buddy. It looks lovely.
0:39:27 > 0:39:28Well done.
0:39:28 > 0:39:30- Well done.- Cheers, mate. - It looks good.
0:39:30 > 0:39:32I am not worried that the dish is not tried
0:39:32 > 0:39:35and tested on the judges because the last one they didn't like,
0:39:35 > 0:39:36so hopefully it can't get any worse.
0:39:44 > 0:39:47"Eggleton family fruit arm. Hand-picked today."
0:39:47 > 0:39:50I must say, I do like the presentation of this. This is fun.
0:39:50 > 0:39:55It looks absolutely delicious. And the thought that has gone into it...
0:39:56 > 0:39:59The crab on toast, that is delicious.
0:39:59 > 0:40:01It is just so clean and it is tasty. It is moreish.
0:40:01 > 0:40:04- That's lovely.- Beautiful.
0:40:04 > 0:40:05I love crab on toast.
0:40:07 > 0:40:10You know, it's springy in the middle and really crisp on the outside.
0:40:10 > 0:40:13Have you tasted your crab tartlet?
0:40:13 > 0:40:15I mean, the pastry is as light as anything.
0:40:15 > 0:40:17It is absolutely delicious.
0:40:17 > 0:40:21I think the ladies of the WI would really enjoy this.
0:40:21 > 0:40:24There is the most delicious bit of
0:40:24 > 0:40:25- gooseberry jam underneath it.- Mm-hm.
0:40:25 > 0:40:28I think the pastry in the tart is just really crisp,
0:40:28 > 0:40:29exactly what you want.
0:40:30 > 0:40:32That tartlet is beautiful.
0:40:34 > 0:40:36I think that is one of the finest crab soups
0:40:36 > 0:40:37I have ever eaten in my life.
0:40:37 > 0:40:39I really like the chilli on it.
0:40:40 > 0:40:42The bisque is way too hot.
0:40:42 > 0:40:47To start a meal with that amount of heat, I don't think it is right.
0:40:47 > 0:40:48Well done, Josh Eggleton.
0:40:48 > 0:40:51He has actually come up with a completely different concept
0:40:51 > 0:40:52and actually pulled it off.
0:40:52 > 0:40:53Much better.
0:40:55 > 0:41:00I mean, I can't see it as a banquet dish. I'm going to give it...a six.
0:41:01 > 0:41:05- It is a beautiful, conceived, brilliant thing to eat.- It is a ten.
0:41:05 > 0:41:07- And it is perfection.- Yes!
0:41:07 > 0:41:09I am going to give it an eight.
0:41:09 > 0:41:13The bisque and the gooseberry chutney are really strong.
0:41:13 > 0:41:16That is what lets the whole dish down for me.
0:41:16 > 0:41:17I'm going to score it a seven.
0:41:18 > 0:41:20The truth is that it's a nine.
0:41:24 > 0:41:25So do you think you've seen
0:41:25 > 0:41:28any banquet with your dishes so far, Jak?
0:41:28 > 0:41:31Until the eighth plate has been tasted,
0:41:31 > 0:41:33then we can't give it a fair judge.
0:41:33 > 0:41:34What the chefs think
0:41:34 > 0:41:38and what the judges think can be two entirely different takes.
0:41:38 > 0:41:41- And I've saw that happen before. - Yeah?
0:41:41 > 0:41:45London and the South East winner Matt Gillan is next.
0:41:45 > 0:41:46His was a closely fought heat,
0:41:46 > 0:41:50and Matt made it to the finals by just one point.
0:41:50 > 0:41:54Regionals was really tough and it felt like I just scraped through.
0:41:54 > 0:41:57So to be here for the finals, you know, I am really chuffed.
0:41:57 > 0:42:00Matt's menu is inspired by the history of the WI,
0:42:00 > 0:42:02from its beginnings to present day.
0:42:02 > 0:42:04He won praise for attention to the brief,
0:42:04 > 0:42:07but his cooking sometimes let him down.
0:42:07 > 0:42:10Since regionals, I have worked really hard on my dishes.
0:42:10 > 0:42:13There have been quite a few banquet winners from London South East,
0:42:13 > 0:42:17so there is pressure to carry on that winning streak.
0:42:19 > 0:42:23Matt's starter is inspired by the WI's beginnings, growing food
0:42:23 > 0:42:26on the home front during the First World War,
0:42:26 > 0:42:30illustrated by different elements of onion in an allotment presentation.
0:42:31 > 0:42:34We have seen some pretty good dishes today.
0:42:34 > 0:42:37But I am putting all my faith in an onion.
0:42:37 > 0:42:39Matt Gillan, another Michelin-starred chef.
0:42:39 > 0:42:43I liked the idea of vegetarian. I like the idea of Sowing And Growing.
0:42:43 > 0:42:46- WI.- Obviously resonates well with the WI.
0:42:46 > 0:42:50But it just didn't have a focus, that dish.
0:42:50 > 0:42:53It was a great idea, but it just didn't come off.
0:42:53 > 0:42:56- The feedback I had was...it all became a bit same-y and boring. - Right.
0:42:56 > 0:42:58I've kept the inspiration of the dish the same
0:42:58 > 0:43:00but tweaked everything.
0:43:00 > 0:43:01It is a very brave
0:43:01 > 0:43:04and imaginative chef who puts on a vegetarian first course.
0:43:04 > 0:43:08The people in the WI still grow vegetables, still make jam,
0:43:08 > 0:43:11still bottle things, so that is good.
0:43:11 > 0:43:15He started, you know, at the root of the WI and he has carried on.
0:43:17 > 0:43:20The dish was Matt's lowest scoring of the week.
0:43:20 > 0:43:23But determined to get perfect scores today, his new
0:43:23 > 0:43:28additions are onion and cheese crust for texture and roasted apple puree.
0:43:31 > 0:43:33Up against some really nice dishes.
0:43:33 > 0:43:35Whether it is strong enough to go against, you know,
0:43:35 > 0:43:37the protein dishes, I don't know.
0:43:37 > 0:43:40But all I can do is just absolutely nail this dish.
0:43:40 > 0:43:45Matt begins building his dish with a new onion and Gruyere cheese crust.
0:43:45 > 0:43:47Next on the dish is onion puree.
0:43:49 > 0:43:53Grelot onions. And malt onions.
0:43:53 > 0:43:55This is a vegetable that somebody would think,
0:43:55 > 0:43:57"I don't know if I can handle a whole plate of onion."
0:43:57 > 0:43:59With the techniques he is doing, I think
0:43:59 > 0:44:01it could be a really good dish.
0:44:01 > 0:44:03Next, Matt adds the contrasting apple elements -
0:44:03 > 0:44:06pickled apple balls
0:44:06 > 0:44:09and the new roasted apple puree,
0:44:09 > 0:44:11topped with malt soil...
0:44:13 > 0:44:15..onion leaves,
0:44:15 > 0:44:18raw salted turnip slices,
0:44:18 > 0:44:21pearls of onion vinegar
0:44:21 > 0:44:22and onion rings.
0:44:25 > 0:44:26That looks good.
0:44:26 > 0:44:30To finish, Matt garnishes with cress and edible flowers.
0:44:31 > 0:44:33And serves on grassy mats.
0:44:35 > 0:44:36OK, if you want to put them down
0:44:36 > 0:44:39so the little gnome is facing the judges, please.
0:44:40 > 0:44:42- Well done.- Thank you very much.
0:44:42 > 0:44:44Well done, buddy, that looks great.
0:44:44 > 0:44:48- Very, very pretty.- That looks good. - Very pretty.- Pretty.
0:44:48 > 0:44:49I've listened to the judges
0:44:49 > 0:44:52and I've delivered on what they were asking of me, so...
0:44:52 > 0:44:55And I hope they are happy with the changes I have made as well.
0:44:59 > 0:45:02- Thank you very much. - This looks really pretty.
0:45:02 > 0:45:05And I love the gnome.
0:45:05 > 0:45:07I can detect onion rings.
0:45:08 > 0:45:10Very nice onion rings, actually.
0:45:10 > 0:45:12- Lovely apple in it.- Yeah.
0:45:13 > 0:45:16The apple works with the onion. It is a safe combination.
0:45:16 > 0:45:17It is a solid dish.
0:45:17 > 0:45:20- Have you tried these little pearls? It's like pickled onion.- Yeah.
0:45:20 > 0:45:22I think there's loads going on.
0:45:22 > 0:45:24You've got the onion puree, the pickled onion juice,
0:45:24 > 0:45:27the crispy onions. Every bite is something different.
0:45:27 > 0:45:30And a lovely little sort of flower of turnip.
0:45:30 > 0:45:34- It is raw and crunchy, very nice. - Yeah.
0:45:34 > 0:45:36- Did you see this thing underneath? - Yeah.
0:45:36 > 0:45:40It is some sort of onion crushed into a kind of mat.
0:45:40 > 0:45:43- And it is delicious.- Very curious.
0:45:43 > 0:45:46If you gave that to somebody who didn't like onions, I think
0:45:46 > 0:45:48- they'd be pleasantly surprised. - Yeah, exactly.
0:45:48 > 0:45:50This is a much improved dish.
0:45:50 > 0:45:52I think it is a delicious garnish,
0:45:52 > 0:45:54- like on the side of some venison or something like that.- Yeah.
0:45:54 > 0:45:58- I don't know if just straight onion throughout...- Hm.
0:45:59 > 0:46:01The first half dozen mouthfuls, you think,
0:46:01 > 0:46:03"This is really nice."
0:46:03 > 0:46:04And the next half dozen times,
0:46:04 > 0:46:07you think, "I wish there was a bit more variety there."
0:46:07 > 0:46:11I don't agree with you. I actually find myself more and more liking it.
0:46:11 > 0:46:14- You don't think that the WI members will be mystified?- No.
0:46:14 > 0:46:16I think it would really make them smile.
0:46:16 > 0:46:18You know, it is home-grown food.
0:46:18 > 0:46:20I'm going to give it a nine.
0:46:20 > 0:46:22I agree, I'm going to give it a nine as well.
0:46:24 > 0:46:27I really think this is a very, very, very beautiful dish.
0:46:27 > 0:46:28It is at least a nine.
0:46:28 > 0:46:31I don't think the theme is as strong as what it needs to be,
0:46:31 > 0:46:33- to be a banquet dish.- Yeah.
0:46:33 > 0:46:36I would say it is and eight.
0:46:36 > 0:46:37It is a very brave piece of cooking.
0:46:37 > 0:46:39I would give it a nine.
0:46:39 > 0:46:40Ka-ching!
0:46:44 > 0:46:47Richard Bainbridge is the final chef of the day.
0:46:47 > 0:46:50Although this is his fourth time in the competition,
0:46:50 > 0:46:54this is his first time in finals week as regional champion.
0:46:54 > 0:46:56To be representing the Central region is something that
0:46:56 > 0:46:59I've kind of dreamt about. It is a great honour.
0:46:59 > 0:47:01When I heard about this brief, that for me hit home.
0:47:01 > 0:47:04My life has been surrounded by powerful women, from my mum,
0:47:04 > 0:47:07to my nanny, to my sister, to my daughter.
0:47:07 > 0:47:10So to get on the banquet for them would be amazing.
0:47:10 > 0:47:11One of the greatest moments in my life.
0:47:11 > 0:47:15Richard's lamb loin dish is inspired by the hymn Jerusalem,
0:47:15 > 0:47:17traditionally sung at the start
0:47:17 > 0:47:19of WI meetings.
0:47:19 > 0:47:22The ingredients reflect the lyrics - Jerusalem artichoke
0:47:22 > 0:47:27cooked four ways, and parsley sponge and poached egg yolk representing
0:47:27 > 0:47:29colours of the landscape.
0:47:29 > 0:47:30With what we have seen today,
0:47:30 > 0:47:33so far, are you still confident with your dish?
0:47:33 > 0:47:36It is suitable for the banquet. I love my dish.
0:47:37 > 0:47:39I want to get it all the way.
0:47:39 > 0:47:42If I let the boys start to get me flustered,
0:47:42 > 0:47:44that is when I could rock.
0:47:44 > 0:47:48- We all loved his last dish. - It was a fine, fine bit of cooking.
0:47:50 > 0:47:54Oliver told me he gave me a ten, so I haven't made any changes.
0:47:54 > 0:47:56Wow. Yeah, you got a ten, brilliant.
0:47:59 > 0:48:01There is a lot of passion gone into this dish.
0:48:01 > 0:48:04It is extremely well-balanced. It's traditional yet modern.
0:48:04 > 0:48:08If it delivers as it did last time, you are in for a broad smile.
0:48:08 > 0:48:10I can't wait to taste it.
0:48:14 > 0:48:15The pressure seems to build
0:48:15 > 0:48:17as you watch everybody else's dishes go out.
0:48:17 > 0:48:19You start to doubt your dish.
0:48:22 > 0:48:24Oh, brilliant. Come and have a look.
0:48:26 > 0:48:28First into Richard's specially designed bowls
0:48:28 > 0:48:30is artichoke puree,
0:48:30 > 0:48:32followed by slow poached egg yolk.
0:48:34 > 0:48:36Crispy lamb fat.
0:48:36 > 0:48:38And parsley sponge.
0:48:39 > 0:48:44- Are you feeling the pressure now? - I wasn't until you guys all came in.
0:48:44 > 0:48:46Next is lamb loin.
0:48:46 > 0:48:48Pearl barley.
0:48:48 > 0:48:50Thinly sliced raw artichoke.
0:48:50 > 0:48:52And crispy barbecued artichokes.
0:48:54 > 0:48:56He finishes with parsley oil.
0:48:57 > 0:48:59And shaved truffle.
0:49:01 > 0:49:05Lovely. And then if you can also give them one of these each.
0:49:05 > 0:49:08- The words to Jerusalem.- Cool. - Thank you very much.
0:49:08 > 0:49:11That looks amazing. Well done.
0:49:13 > 0:49:17I'd really like to hope that I am in that top bracket today,
0:49:17 > 0:49:19- but you never know. - MUSIC: Jerusalem
0:49:19 > 0:49:22I think there were some other really strong dishes today,
0:49:22 > 0:49:23so we'll just have to see.
0:49:28 > 0:49:31Do you know all the words to Jerusalem?
0:49:31 > 0:49:32Well, I do now.
0:49:32 > 0:49:35Well, in fact, as you know, it is the WI's song,
0:49:35 > 0:49:40but I was actually playing Jerusalem on the calendar picture with
0:49:40 > 0:49:42no clothes on, so it is my song too.
0:49:42 > 0:49:44THEY LAUGH
0:49:44 > 0:49:47I think it is bang on brief
0:49:47 > 0:49:49and you can just see all the ladies having a wee sing.
0:49:51 > 0:49:53- "England's mountains green." - That is this.
0:49:53 > 0:49:56That is that. Jerusalem, the artichokes.
0:49:56 > 0:49:59- And the bow of burning gold, I think, must be the egg yolk.- Yeah.
0:49:59 > 0:50:01That just coats your tongue with that sort of ineffable
0:50:01 > 0:50:02creamy richness.
0:50:05 > 0:50:06What surprised me was the egg.
0:50:06 > 0:50:08I thought it would be a bit too much,
0:50:08 > 0:50:10but it seems to bring everything together.
0:50:10 > 0:50:13Works really nice with the lamb as well.
0:50:13 > 0:50:15I love the way all the elements pull together.
0:50:15 > 0:50:18That lamb, I thought, had quite a lot of flavour on it.
0:50:18 > 0:50:22I love the parsley sponge. It has got that electric green.
0:50:22 > 0:50:24It is delicious. Absolutely delicious.
0:50:24 > 0:50:26I quite like the sponge element.
0:50:26 > 0:50:27I thought it was a little bit different,
0:50:27 > 0:50:30- but I think it was really nice. - I think it is a great plate of food.
0:50:30 > 0:50:32I like the way the Jerusalem
0:50:32 > 0:50:34artichokes have been showcased as well.
0:50:34 > 0:50:36You would never lose interest. I think this is a triumph.
0:50:36 > 0:50:40Just feels completely correct.
0:50:42 > 0:50:47- Great plate of food.- Yeah, I think this one is a serious contender.
0:50:47 > 0:50:51What I think is a great relief is to come across a dish which
0:50:51 > 0:50:56you have happy memories of and have happy memories of it all over again.
0:50:56 > 0:50:58- I'm giving it a ten. - I am giving it a ten.
0:50:58 > 0:51:00I think it fits the brief but it is modern.
0:51:00 > 0:51:05I think it is a nine for me because I just like the crab dish better.
0:51:05 > 0:51:08I think the WI will love it. I do. I'm giving it a ten.
0:51:10 > 0:51:12- Big scores all around then.- Yeah.
0:51:12 > 0:51:15- We have definitely got a shortlist, haven't we?- Phew!
0:51:15 > 0:51:17Well, if I might quote from Jerusalem,
0:51:17 > 0:51:19"I shall now cease from mental fight."
0:51:19 > 0:51:21THEY LAUGH
0:51:26 > 0:51:30This morning, we started out looking for perfection.
0:51:30 > 0:51:34- That is what the WI is.- We have marked some dishes very highly.
0:51:34 > 0:51:37They've had sevens and eights.
0:51:37 > 0:51:39But it ain't good enough for the finals, so...
0:51:39 > 0:51:42What I think we need to discuss is whether we have a shortlist
0:51:42 > 0:51:46of two contenders, three contenders or four contenders.
0:51:46 > 0:51:50Cooking over, the chefs' shortlist is about to be revealed -
0:51:50 > 0:51:53the list of top-scoring dishes from the chefs' scores alone.
0:51:53 > 0:51:56Whether they'll agree with our shortlist, I rather doubt.
0:52:05 > 0:52:07On the chefs' shortlist, there are four dishes.
0:52:10 > 0:52:12There has been a tie.
0:52:12 > 0:52:15In no particular order, they are...
0:52:17 > 0:52:18Rich.
0:52:20 > 0:52:23And it was, I thought, absolutely delicious.
0:52:25 > 0:52:26Jak.
0:52:27 > 0:52:29Lord, yes!
0:52:32 > 0:52:33Adam.
0:52:34 > 0:52:36Adam?!
0:52:39 > 0:52:40And Michael.
0:52:41 > 0:52:42Michael?!
0:52:42 > 0:52:44I really didn't like that one at all.
0:52:44 > 0:52:46Thanks, everyone.
0:52:46 > 0:52:50I am really, really pleased that you thought it was good.
0:52:50 > 0:52:51Yeah, thank you.
0:52:51 > 0:52:53I am proud of that dish and I am glad that you guys
0:52:53 > 0:52:55appreciated it as well, so thank you.
0:52:55 > 0:52:56Don't forget, we could go in there
0:52:56 > 0:52:59and we could come crashing back down very quickly.
0:52:59 > 0:53:02Matt Gillan, they didn't even rate him at all.
0:53:02 > 0:53:03Yes, I find that very odd.
0:53:03 > 0:53:06And Josh, and we rated him very highly.
0:53:08 > 0:53:11It is always going to be a little bit disappointing not getting
0:53:11 > 0:53:12shortlisted by the chefs.
0:53:12 > 0:53:15But the guys who got shortlisted, they were very good.
0:53:15 > 0:53:17Obviously, from a pride point of view, I don't want to be
0:53:17 > 0:53:20eighth, but if that is the case, then that is the case.
0:53:20 > 0:53:22Obviously, it is disappointing,
0:53:22 > 0:53:25but I know the judges view things a bit differently to the chefs,
0:53:25 > 0:53:27so I think it is got the potential to change.
0:53:27 > 0:53:30Come on, we need to do some addition here.
0:53:32 > 0:53:34The chefs' scores are averaged
0:53:34 > 0:53:37and added to the judges to determine the final leaderboard.
0:53:37 > 0:53:40Their scores could help decide the dishes in contention
0:53:40 > 0:53:42for the banquet shortlist.
0:53:46 > 0:53:48Welcome, chefs.
0:53:48 > 0:53:49How are you all feeling?
0:53:49 > 0:53:52- Exhausted! - THEY LAUGH
0:53:52 > 0:53:57The menu for the WI centenary banquet demands absolutely
0:53:57 > 0:54:02flawless cooking. Some of your dishes today came very close.
0:54:03 > 0:54:04But not all of them.
0:54:06 > 0:54:08So...
0:54:08 > 0:54:10In eighth place, it is...
0:54:19 > 0:54:20Michael.
0:54:21 > 0:54:24All the chefs absolutely loved your langoustine dish.
0:54:24 > 0:54:27However, we just didn't think it tasted correct.
0:54:27 > 0:54:29I completely respect that. But thank you.
0:54:29 > 0:54:30Thank you.
0:54:34 > 0:54:36In seventh place...
0:54:41 > 0:54:42Ben.
0:54:43 > 0:54:45It was a delicious Scotch egg,
0:54:45 > 0:54:48but overall, we felt the whole thing was a bit too rustic.
0:54:48 > 0:54:50Thank you.
0:54:50 > 0:54:51Thank you.
0:54:57 > 0:55:01- Hey! - THEY LAUGH
0:55:01 > 0:55:02Next...
0:55:04 > 0:55:05..two chefs that were tied.
0:55:11 > 0:55:12Adam.
0:55:14 > 0:55:16And Matt Worswick.
0:55:18 > 0:55:20Adam, the pie was divine,
0:55:20 > 0:55:24but it wasn't really suitable for a banquet starter.
0:55:24 > 0:55:27I can see where you are coming from, and thank you very much.
0:55:27 > 0:55:28Matt, that rabbit was really,
0:55:28 > 0:55:30really tasty.
0:55:30 > 0:55:34But we just didn't think that pastry was up to WI's standard.
0:55:34 > 0:55:37Try harder next time.
0:55:37 > 0:55:38Thank you.
0:55:43 > 0:55:45Losers' club.
0:55:45 > 0:55:47THEY LAUGH
0:55:49 > 0:55:50In fourth place...
0:55:55 > 0:55:56Matt.
0:55:56 > 0:55:58We all thought
0:55:58 > 0:56:01that dish was a massive improvement.
0:56:01 > 0:56:04Unfortunately, your fellow chefs
0:56:04 > 0:56:05didn't think the same.
0:56:05 > 0:56:07And they pushed you down the leaderboard.
0:56:07 > 0:56:10You have got to blame all of them afterwards, not us, OK?
0:56:10 > 0:56:13Well, I have been sat here for longer than I expected to be,
0:56:13 > 0:56:15so thank you very much for your comments.
0:56:15 > 0:56:16- It was a great dish.- Thank you.
0:56:21 > 0:56:23- Said you lot- BLEEP- knocked me down.
0:56:23 > 0:56:25That's all right.
0:56:25 > 0:56:27- What and they were...? - They marked me up.
0:56:27 > 0:56:28But that's...
0:56:32 > 0:56:35We have been seeking perfection all day,
0:56:35 > 0:56:38and we have three great contenders.
0:56:38 > 0:56:42But in the end, only two dishes made the grade.
0:56:44 > 0:56:46So in third place...
0:56:53 > 0:56:54Jak, it's you.
0:56:54 > 0:56:56I'm very sorry.
0:56:57 > 0:56:59I was delighted to get as far as I did with the chefs,
0:56:59 > 0:57:02so I am OK with this.
0:57:02 > 0:57:06I think your dish was delicious, but it just wasn't flawless.
0:57:07 > 0:57:10Rich, I just want to say, that dish was a thing of beauty.
0:57:10 > 0:57:14And it was absolutely spot on the brief. Congratulations.
0:57:14 > 0:57:15Thank you. Thank you.
0:57:15 > 0:57:17Josh, how do you feel?
0:57:17 > 0:57:19Pretty surprised, actually.
0:57:19 > 0:57:22I thought I was going to be right down at the bottom.
0:57:22 > 0:57:24Your crab starter was absolutely magnificent.
0:57:24 > 0:57:29It was flawless cooking, the pastry was melt in the mouth.
0:57:29 > 0:57:30The jam was amazing.
0:57:30 > 0:57:31Thank you.
0:57:31 > 0:57:33Rich, I feel like I want to get up there
0:57:33 > 0:57:36and give you a ginormous hug.
0:57:36 > 0:57:37Come on.
0:57:37 > 0:57:38Come here.
0:57:38 > 0:57:39You know.
0:57:39 > 0:57:44You are a testament to keep coming back. And, Josh, congratulations.
0:57:44 > 0:57:46You are both really in with a chance now.
0:57:46 > 0:57:50But please remember that we are looking for perfection.
0:57:50 > 0:57:52In every course. Every day.
0:57:52 > 0:57:53Thanks very much.
0:57:53 > 0:57:57The judges will decide which starter will begin the banquet once
0:57:57 > 0:57:59they have tasted all the dishes for all the courses,
0:57:59 > 0:58:04to ensure they create a balanced menu to celebrate the WI's centenary.
0:58:04 > 0:58:06Really shocked, but it is amazing.
0:58:06 > 0:58:08I'm so glad that I changed my starter
0:58:08 > 0:58:10and listened to the judges' advice.
0:58:10 > 0:58:12What has happened here, then?
0:58:12 > 0:58:14All three on the shortlist or...?
0:58:14 > 0:58:16I didn't make it. It's these two.
0:58:16 > 0:58:17Really?
0:58:17 > 0:58:21Third on the list out of each chef, this is great for my confidence.
0:58:21 > 0:58:23Well done, mate!
0:58:24 > 0:58:26I am over the moon.
0:58:26 > 0:58:28Thank you very much. I've still got three more courses to go
0:58:28 > 0:58:30that I believe in just as much as my starter.
0:58:30 > 0:58:33So I am hoping this is not going to be the only time
0:58:33 > 0:58:35I am in that shortlist this week.