0:00:02 > 0:00:06It's the national finals of Great British Menu.
0:00:08 > 0:00:12This week, the eight regional champions are going head-to-head...
0:00:12 > 0:00:13We need to be hitting those 10s now.
0:00:13 > 0:00:16..for a chance to cook at the glorious banquet
0:00:16 > 0:00:19marking 100 years of the Women's Institute.
0:00:21 > 0:00:25The chefs must honour the custodians of impeccable home cooking
0:00:25 > 0:00:29and only flawless dishes can make the grade.
0:00:29 > 0:00:32I want to make sure that this is absolute perfection.
0:00:32 > 0:00:35And this year, the judges' shortlist for each dish
0:00:35 > 0:00:39no longer has three guaranteed places.
0:00:39 > 0:00:41Maybe just two of you will make the grade
0:00:41 > 0:00:45and if only one dish is perfect, we will just choose a winner.
0:00:46 > 0:00:50Yesterday's starter was a triumph for Richard Bainbridge.
0:00:50 > 0:00:52- LAUGHTER - Come here.
0:00:52 > 0:00:55After four attempts at the competition,
0:00:55 > 0:00:57he's finally in with a chance.
0:00:57 > 0:01:01His competitor for the banquet starter is Southwest's Josh Eggleton
0:01:01 > 0:01:04who was shocked to find his dish on the shortlist.
0:01:04 > 0:01:09Your great-granny Eggleton would have been so proud of you.
0:01:09 > 0:01:10Yeah, I think she would.
0:01:10 > 0:01:13Today is the battle for the fish course.
0:01:13 > 0:01:17- I got two 10s in the chamber for this one.- Giving it all that...
0:01:18 > 0:01:20Judges Matthew Fort, Prue Leith
0:01:20 > 0:01:24and Oliver Peyton have their standards set to high.
0:01:24 > 0:01:26This is such precise cooking.
0:01:26 > 0:01:28Every one of those tiny things is perfect.
0:01:28 > 0:01:31They're joined in their quest for immaculate food
0:01:31 > 0:01:35by a president of the WI, Kirsty Bowen.
0:01:35 > 0:01:37WI's all about high standards,
0:01:37 > 0:01:40so let's just hope that your dishes really meet that perfection.
0:01:40 > 0:01:43I don't really like it. I'd probably give it a 5.
0:01:43 > 0:01:45- Oof, that is harsh!- I'm sorry.
0:01:45 > 0:01:49With only three courses left to make the shortlist,
0:01:49 > 0:01:51some chefs must fall...
0:01:51 > 0:01:53I'm not 100% happy so I'm not serving it.
0:01:54 > 0:01:58- I think there might be tears. - ..whilst others will shine...
0:01:58 > 0:02:01I'm watching something original and different and amazing.
0:02:01 > 0:02:05- He's literally a genius. - I've never seen anything like it.
0:02:06 > 0:02:07I don't know what to say.
0:02:07 > 0:02:11..as only the finest dishes can reach the banquet.
0:02:11 > 0:02:16We debated long and hard and decided that...
0:02:29 > 0:02:33Competing this week are newcomers Michael O'Hare from the Northeast,
0:02:33 > 0:02:35who finished in last place with his starter,
0:02:35 > 0:02:38and Adam Bannister, representing Wales,
0:02:38 > 0:02:40who also failed to impress the judges.
0:02:40 > 0:02:43- Morning.- You all right? - Are you confident going into fish?
0:02:43 > 0:02:45It may not be my strongest dish, but I believe in it.
0:02:45 > 0:02:47- What about yourself? - I did well with it in regionals,
0:02:47 > 0:02:50so as confident as I can be in this competition.
0:02:50 > 0:02:55The judges, as ever, are looking for a fish course worthy of the banquet.
0:02:56 > 0:02:59Rich and Josh, well, it was a testing old day yesterday,
0:02:59 > 0:03:01but we ended up with two cracking starters.
0:03:01 > 0:03:05But today, we have a shoal of great fish dishes to choose from.
0:03:05 > 0:03:07Next in, Michelin-starred Matt Gillan,
0:03:07 > 0:03:10representing London and the Southeast,
0:03:10 > 0:03:13and newcomers Ben Arnold from Northern Ireland
0:03:13 > 0:03:16- and the Northwest's Matt Worswick. - Morning.
0:03:17 > 0:03:19- Morning.- Morning.
0:03:19 > 0:03:22They're up against last year's Scottish champion, Jak O'Donnell,
0:03:22 > 0:03:26who just missed out on a starter shortlist place.
0:03:26 > 0:03:27Morning.
0:03:27 > 0:03:29I'm really interested in Jak,
0:03:29 > 0:03:32whose fish course is really, really good,
0:03:32 > 0:03:34so she'll be trying really hard.
0:03:34 > 0:03:37- How are you feeling after yesterday? - I'm feeling pretty good, actually.
0:03:37 > 0:03:39I was totally surprised that you weren't up there.
0:03:39 > 0:03:41It was a really top cracking dish.
0:03:41 > 0:03:44It just shows you how flawless these dishes have to be.
0:03:44 > 0:03:47Their skill at cooking fish - I think we take that for granted.
0:03:47 > 0:03:50It's the way they can tailor that dish for the banquet.
0:03:50 > 0:03:52It is really about perfection.
0:03:54 > 0:03:57Finally, the only two chefs to make the banquet shortlist -
0:03:57 > 0:04:01Southwest's Josh Eggleton and Central Region's Richard Bainbridge.
0:04:01 > 0:04:06- How are we all?- Here we go. We've got the big guns here today.
0:04:06 > 0:04:08I still can't believe I'm on the shortlist.
0:04:08 > 0:04:10You must be on cloud nine as well, Rich.
0:04:10 > 0:04:12Yeah, no, I am, I'm not going to lie.
0:04:12 > 0:04:15I've had a taste now and I liked seeing my name on the board,
0:04:15 > 0:04:18- so I wouldn't mind seeing it again. - LAUGHTER
0:04:18 > 0:04:21There's more chefs who want to see their names on that board as well,
0:04:21 > 0:04:24- so let's go cook some fish, shall we?- Let's do it.
0:04:27 > 0:04:32To help ensure the food is flawless is guest judge Kirsty Bowen,
0:04:32 > 0:04:35president of a modern new-wave WI group in Sheffield
0:04:35 > 0:04:37that embraces both the contemporary
0:04:37 > 0:04:40and traditional aims of the organisation.
0:04:40 > 0:04:43- Kirsty, welcome back to the judges' chamber.- Thank you. Hello.
0:04:43 > 0:04:46Kirsty joined the judges to choose Michael O'Hare
0:04:46 > 0:04:48as regional champion for the Northeast
0:04:48 > 0:04:51and is back today to help pick out the winning fish dish.
0:04:51 > 0:04:55- Have you brought an appetite?- I have indeed, yeah.- Phew, that's a relief.
0:04:55 > 0:04:58Tell us what YOU'D like to see at the banquet.
0:04:58 > 0:05:01Our members have got a really wide range of ages.
0:05:01 > 0:05:03The thing that brings us all together
0:05:03 > 0:05:06is that we've got really high standards, so with the fish course,
0:05:06 > 0:05:08I'm looking for something that will suit
0:05:08 > 0:05:10the variety of membership that we have,
0:05:10 > 0:05:13whether they prefer the traditional style of cooking
0:05:13 > 0:05:15or more modern raw fish, that sort of thing.
0:05:15 > 0:05:19I think the fish course is going to be really interesting
0:05:19 > 0:05:21to see everyone's different take on the brief
0:05:21 > 0:05:23but also it's a very technical course.
0:05:23 > 0:05:27You've got so little leeway to have that fish perfect,
0:05:27 > 0:05:31so it'll be interesting to see how everyone deals with the pressure.
0:05:31 > 0:05:34Last time I was here, I tried Michael's fish dish
0:05:34 > 0:05:36which was really interesting.
0:05:36 > 0:05:37I know we all gave it really high scores,
0:05:37 > 0:05:40so I'm really looking forward to trying that again.
0:05:40 > 0:05:43Kirsty, we used to just always choose the three best dishes
0:05:43 > 0:05:44and that was the shortlist.
0:05:44 > 0:05:48This year, we're only choosing them if they are perfect.
0:05:48 > 0:05:50And they're looking for absolute perfection, those judges,
0:05:50 > 0:05:53so everyone's going to have to be on it to get those big 10s.
0:05:53 > 0:05:54Yeah, on the A game, I think.
0:05:54 > 0:05:57- This banquet is a journey in perfectionism.- I can't wait.
0:05:57 > 0:06:00Let's hope we get some really good dishes today.
0:06:03 > 0:06:05The first two chefs to cook
0:06:05 > 0:06:08are newcomers Matt Worswick for the Northwest
0:06:08 > 0:06:10and Northern Ireland's Ben Arnold.
0:06:12 > 0:06:14- Good luck, chef.- All the best.
0:06:14 > 0:06:17So, this year, I based my brief around my grandmother
0:06:17 > 0:06:19who was in the WI for ten years
0:06:19 > 0:06:23and a great influence on my, sort of, young cooking life.
0:06:23 > 0:06:26- I brought a picture. Here she is.- Lovely.
0:06:26 > 0:06:28I've also brought her WI badge.
0:06:28 > 0:06:31Everybody gets a badge when they join and they enter the WI,
0:06:31 > 0:06:36- so I brought that along for a good luck charm.- A good luck charm, yeah.
0:06:36 > 0:06:38So, the brief's really strong to me this year.
0:06:38 > 0:06:41Funnily enough, my inspiration's also about my grandmother.
0:06:41 > 0:06:43This is my grandmother on her wedding day.
0:06:43 > 0:06:47And my story is about recipes from generation to generation,
0:06:47 > 0:06:49so in essence, it's my grandmother's fish soup.
0:06:49 > 0:06:52I'm turning it into a celebratory dish.
0:06:52 > 0:06:55Matt and Ben have made it to the national finals
0:06:55 > 0:06:57on their first attempt in the competition
0:06:57 > 0:07:01so, despite failing to make the shortlist yesterday,
0:07:01 > 0:07:03their confidence is high coming into the fish course.
0:07:03 > 0:07:07I got three 10s, so there's a lot of pressure today.
0:07:07 > 0:07:09That's really impressive, really good. I got four 9s.
0:07:09 > 0:07:13I've really got to cook my dish as well as I did then,
0:07:13 > 0:07:14otherwise it won't be three 10s
0:07:14 > 0:07:17and all the good fortune before is going to go out the window.
0:07:17 > 0:07:20You don't want to let anyone down,
0:07:20 > 0:07:22- not least your family, you know. - Mmm.
0:07:23 > 0:07:26To find out how the chefs are getting on in the kitchen,
0:07:26 > 0:07:31guest judge Kirsty pays them a visit and they're joined by Michael
0:07:31 > 0:07:34who's come in to see how Matt and Ben are interpreting the brief.
0:07:34 > 0:07:38- Hi, Michael, nice to see you again. - Hi.- Hi.- Ben.- Ben.- I'm Matt.
0:07:38 > 0:07:42Hi, Matt, nice to meet you. So, I'm Kirsty.
0:07:42 > 0:07:44I judged last time in the heat that Michael was in
0:07:44 > 0:07:45and I gave him a 10,
0:07:45 > 0:07:49so I'm really looking forward to see how you guys compare, really.
0:07:49 > 0:07:52My fish course was well received in the regionals,
0:07:52 > 0:07:54so I'm really hoping I can execute it
0:07:54 > 0:07:55as well as I did in the first place.
0:07:55 > 0:07:58Michael, you went quite modern with your brief.
0:07:58 > 0:08:00It was quite risky but it's the only way I know.
0:08:00 > 0:08:01I can't go back on traditional.
0:08:01 > 0:08:04I know nothing of it, so I need to do it the way I do things anyway.
0:08:04 > 0:08:07- It is a bit of a gamble and I'm kind of hoping it pays off.- Great.
0:08:07 > 0:08:09How about you?
0:08:09 > 0:08:13My grandmother was a great influence on my early childhood for food
0:08:13 > 0:08:16and so I based all my dishes around my grandmother,
0:08:16 > 0:08:19- so hopefully I'll keep her proud. - The WI's all about high standards,
0:08:19 > 0:08:23so let's just hope that your dishes really meet that perfection.
0:08:23 > 0:08:26- So, good luck.- Thank you. - Thank you very much.
0:08:27 > 0:08:31Matt Worswick is up first and hoping to relive
0:08:31 > 0:08:33his dish's success in the regionals.
0:08:33 > 0:08:35Grandma's Pick Of The Day of lobster with vegetables
0:08:35 > 0:08:38and edible flowers is inspired
0:08:38 > 0:08:40by his late grandmother,
0:08:40 > 0:08:43a WI member who grew vegetables in her garden.
0:08:43 > 0:08:45I can really see this dish at the banquet.
0:08:45 > 0:08:48It's a bit of a treat for the women at the WI,
0:08:48 > 0:08:52so I'm just going to cook my socks off and try and get a great score.
0:08:52 > 0:08:54Matt Worswick's Grandma's Pick Of The Day.
0:08:54 > 0:08:57It's a bit of a mouthful but it was a beautiful mouthful to eat.
0:08:57 > 0:09:02The most classic, beautifully cooked lobster tail and veg.
0:09:02 > 0:09:04- OLIVER:- It was a very well-balanced dish.
0:09:04 > 0:09:06I love lobster so it will be really...
0:09:06 > 0:09:08I'm really looking forward to eating it.
0:09:08 > 0:09:11Matt decorates his baskets with fresh garden veg.
0:09:12 > 0:09:16- So, are they going to eat any of this?- You can if you want.
0:09:16 > 0:09:17The main event is on the plate
0:09:17 > 0:09:21and then all the stuff around in the basket is to represent
0:09:21 > 0:09:23what my grandmother used to grow in her garden.
0:09:23 > 0:09:26I got three 10s for this one off the judges.
0:09:26 > 0:09:28I think they thought it was all right,
0:09:28 > 0:09:29so I need to get four 10s today
0:09:29 > 0:09:32and maybe a 10 off the chefs as well, hopefully,
0:09:32 > 0:09:34if they're feeling generous.
0:09:35 > 0:09:39Matt starts his vintage plates with poached lobster tails,
0:09:39 > 0:09:42claws and lobster sauce,
0:09:42 > 0:09:45baby root vegetables and garden peas,
0:09:45 > 0:09:50finishing with edible flowers and mint oil.
0:09:50 > 0:09:53- That's looking really beautiful, Matt.- Cheers, Ben.- Amazing colours.
0:09:53 > 0:09:57He places his plates in his veg baskets
0:09:57 > 0:10:00and his fish course is ready to go.
0:10:02 > 0:10:06- Happy?- Yeah, yeah, I suppose I am, yeah.- Well done, it looked lovely.
0:10:06 > 0:10:08- MICHAEL:- Nice one.- It looked really good.- BEN:- Looks lovely.
0:10:10 > 0:10:13I hope it's good enough. I did all the same processes and stuff
0:10:13 > 0:10:15but you never know what the judges are going to say,
0:10:15 > 0:10:17but I put everything into it.
0:10:17 > 0:10:20- Suffering! - LAUGHTER
0:10:22 > 0:10:24Getting three 10s at the regionals was amazing.
0:10:24 > 0:10:26Trying to live up to that is hard.
0:10:26 > 0:10:29I think I did my grandmother proud today, hopefully.
0:10:29 > 0:10:31I'm sure, wherever she is, she's smiling at me
0:10:31 > 0:10:36running round the kitchen sweating, but it was definitely worth it.
0:10:36 > 0:10:37Wow.
0:10:40 > 0:10:42"Home-grown veg from her garden..."
0:10:42 > 0:10:44"A member of the Ballaugh WI,
0:10:44 > 0:10:46"Grandma was the heart of our family..."
0:10:46 > 0:10:51- "And the apple of Granddad's eye." - Ah...that's sweet.
0:10:51 > 0:10:54- Did you write that poem? - I did, yeah.- Beautiful.- Thank you.
0:10:54 > 0:10:58- Very elegant-looking dish. - Mmm-hmm.- I think it's very, very WI.
0:11:00 > 0:11:03Oh! That lobster is exactly as I remember it.
0:11:03 > 0:11:06Tender as anything, full of flavour.
0:11:06 > 0:11:08That lobster's perfect.
0:11:08 > 0:11:12- Seasoned lovely. - Nice and light as well.
0:11:12 > 0:11:15- OLIVER:- I really think it's a well-balanced,
0:11:15 > 0:11:17really well-cooked dish.
0:11:17 > 0:11:18It looks very, very simple,
0:11:18 > 0:11:22but there's a lot of different sensations going on.
0:11:22 > 0:11:24I love the lobster. And those fresh vegetables...
0:11:24 > 0:11:26I think it's fantastic.
0:11:26 > 0:11:29- I could eat that all day long. - Has he got any more?
0:11:31 > 0:11:34It reminds you why a classic is a classic.
0:11:34 > 0:11:37It's one of those dishes that makes you smile when you see it
0:11:37 > 0:11:39and this is what the WI's all about -
0:11:39 > 0:11:42the gardening, the bringing things together.
0:11:42 > 0:11:44I can see this sitting at the banquet.
0:11:44 > 0:11:47Outstanding cooking but also outstanding ingredients as well.
0:11:47 > 0:11:51I think that lobster was just absolutely beautiful
0:11:51 > 0:11:54and the way he's brought out the flavours in those everyday veg
0:11:54 > 0:11:57I think is absolutely fantastic.
0:11:58 > 0:12:01As usual, the chefs are scoring each other's dishes
0:12:01 > 0:12:03to create their own shortlist.
0:12:03 > 0:12:06Their scores will be averaged and added to the judges'
0:12:06 > 0:12:09to help determine the final leaderboard.
0:12:09 > 0:12:13It's a pretty perfect plate of food, ticks all the boxes for me.
0:12:13 > 0:12:17- I give it a 10.- I can't pick fault with it and it hits the brief, so...
0:12:19 > 0:12:22- It's got to be a 10 for me. - Three 10s.
0:12:22 > 0:12:25This dish is so perfect to eat,
0:12:25 > 0:12:29that I would give it a 9, knocking off just 1 point
0:12:29 > 0:12:32because I don't think there's any modernity in it.
0:12:32 > 0:12:36The dish is elegant and really suitable for the banquet.
0:12:36 > 0:12:37I'm giving it a 10.
0:12:39 > 0:12:41I can really see it at the banquet
0:12:41 > 0:12:44and I think the ladies of the WI will love that and I score it a 10.
0:12:45 > 0:12:48- It's a 9 for me.- I think I'm going to have to give it a 10.
0:12:54 > 0:12:56Ben Arnold is up next.
0:12:56 > 0:12:58After an unsuccessful start to the week,
0:12:58 > 0:13:01he knows his fish course must be perfect.
0:13:01 > 0:13:03I really need to get on that shortlist today.
0:13:03 > 0:13:06Deflated after yesterday, second last.
0:13:06 > 0:13:08I feel like this dish deserves to be up there,
0:13:08 > 0:13:11deserves to be on the shortlist. Prue loved the veloute last time.
0:13:11 > 0:13:13She's going to love it more this time.
0:13:14 > 0:13:18Like Matt, Ben's fish course is also inspired by his late grandmother.
0:13:18 > 0:13:23Mrs Skillen's Fish Soup features a creamy veloute sauce
0:13:23 > 0:13:29to pour over clams, crab, brill, smoked cod and lobster.
0:13:29 > 0:13:32Ben is building a really good reputation for himself
0:13:32 > 0:13:33in Northern Ireland.
0:13:33 > 0:13:36Yesterday, he did not perform nearly to the sort of level
0:13:36 > 0:13:40he's capable of doing. I think, maybe, just the pressure got to him.
0:13:40 > 0:13:43- OLIVER:- I really liked this dish first time out
0:13:43 > 0:13:46and I hope he's at least maintained the quality of it.
0:13:46 > 0:13:48The dish is named after his grandmother as well,
0:13:48 > 0:13:51Mrs Skillen, so it would be nice to see how that inspires
0:13:51 > 0:13:53what he cooks for us today.
0:13:53 > 0:13:55Well, no-one will be hoping more than Ben
0:13:55 > 0:13:58that he improves on his standing from yesterday.
0:13:58 > 0:14:02- So, you two have both done lobster then?- Yeah.
0:14:02 > 0:14:05Whoa, isn't that like battle of the crustaceans?
0:14:05 > 0:14:07Oh-oh, the crustaceans, yeah.
0:14:08 > 0:14:10- LAUGHTER - Giving it all that!
0:14:11 > 0:14:13- Pinch, pinch, pinch! - LAUGHTER
0:14:15 > 0:14:19Although his fish course scored well with the judges, Ben wasn't so lucky
0:14:19 > 0:14:23when he cooked the dish first time around for veteran Phil Howard.
0:14:23 > 0:14:27- Regionals was not fun.- How much did you get from Phil, points?
0:14:27 > 0:14:31Um...I got a 5. There were two elements missing in the regionals.
0:14:31 > 0:14:34I was late, the veloute was too thick, didn't go in the jars,
0:14:34 > 0:14:36could barely get it out of the jars.
0:14:36 > 0:14:41Phil Howard's doing the pass, gave me absolute hell and, yeah...
0:14:41 > 0:14:43It was a good day(!)
0:14:43 > 0:14:46You managed to redeem yourself in the judging chamber on the Friday?
0:14:46 > 0:14:50Yeah, I did. It was a much better dish. Everything was on it.
0:14:50 > 0:14:52I'm really under pressure to get my name on that board.
0:14:52 > 0:14:54It's where I want to be all week.
0:14:54 > 0:14:56Michael helps out by filling Ben's flasks
0:14:56 > 0:14:58with his chowder veloute sauce,
0:14:58 > 0:15:02while Ben starts his plates with samphire and fresh crab.
0:15:02 > 0:15:07Next, fillets of brill, poached lobster,
0:15:07 > 0:15:10clams and smoked cod, poached in milk,
0:15:10 > 0:15:14with sea vegetables to garnish.
0:15:14 > 0:15:17Finally, Michael conceals Ben's veloute sauce flasks
0:15:17 > 0:15:21- in his special presentation box. - What's the book part?
0:15:21 > 0:15:23The book is inspired by my grandmother.
0:15:23 > 0:15:28It's, in essence, my grandmother's fish soup. It was fish and water.
0:15:28 > 0:15:31I've tried to emulate that with a celebratory version of it.
0:15:31 > 0:15:37High-end fish, serve it as a soup, you know, from her recipe book.
0:15:40 > 0:15:42Take it away.
0:15:46 > 0:15:48- Well done.- Thanks.- It looks great.
0:15:50 > 0:15:53- Was that as good as before or better?- I think it was as good.
0:15:53 > 0:15:55Yeah, I'm happy with it.
0:15:55 > 0:15:58I believe in the story, believe in my grandmother.
0:15:58 > 0:16:01She'd be proud, Ben, well done.
0:16:10 > 0:16:15- I love the book. I think the whole history, hitting the brief.- 100%.
0:16:15 > 0:16:18WI, yeah, absolutely great.
0:16:18 > 0:16:22- Inside, the secret recipe is... - A flask, which I hope is the soup.
0:16:22 > 0:16:24- There we go. - MATTHEW WHISTLES
0:16:26 > 0:16:29- It's got a lovely consistency, lovely colour to it.- Yeah.
0:16:30 > 0:16:34We have sea vegetables, we have a bit of crab meat,
0:16:34 > 0:16:37- a bit of lobster and this is the brill.- OLIVER:- Delicious sauce.
0:16:37 > 0:16:39Mmm.
0:16:39 > 0:16:43I think the flavour and consistency of the veloute is perfect.
0:16:43 > 0:16:46I think, also, that the brill has been very well cooked.
0:16:46 > 0:16:49It's firm, it's crisp, it's got a lovely sweetness to it.
0:16:50 > 0:16:54- Brill's lovely.- A lovely dish. - It's really nice.
0:16:54 > 0:16:58I'm afraid I don't think the lobster's quite as well cooked
0:16:58 > 0:16:59- as the last dish.- Yeah, I agree.
0:16:59 > 0:17:03I think it's a little bit rubbery, compared to Matt's dish.
0:17:03 > 0:17:07The lobster's lovely, really soft, not chewy.
0:17:07 > 0:17:11- You don't think the quantity's a bit much?- The trouble is it's so rich.
0:17:11 > 0:17:14If you're going to have this and then follow on to a main course
0:17:14 > 0:17:17and then a pudding, I think I might be asleep.
0:17:17 > 0:17:18I think that's the problem.
0:17:18 > 0:17:22- I think this one's going to be up there as well.- Definitely.
0:17:24 > 0:17:27And I think it hits the brief. I'm going to give it a 10.
0:17:27 > 0:17:30I didn't think fish would be the strongest course,
0:17:30 > 0:17:32but so far they seem to just be knocking them down.
0:17:32 > 0:17:34It's got to be a 10 for me as well.
0:17:35 > 0:17:38I think I'm going to have to give this dish an 8.
0:17:38 > 0:17:42- It's just slightly too heavy. - It's just too big, just too rich
0:17:42 > 0:17:45and just too classic, really, I think,
0:17:45 > 0:17:47so I shall give it, I have to say, a 7.
0:17:47 > 0:17:50- I'd score it a 10. - It's another 10 from me.
0:17:50 > 0:17:55- 10s all round.- Some big fish courses, huh? Big scores.
0:17:56 > 0:17:58This is really good cooking. I love that veloute.
0:17:58 > 0:18:02- Ben's fish could easily be on our shortlist.- I disagree.
0:18:04 > 0:18:08So, Michael's up soon. In the regional finals, he got four 10s.
0:18:08 > 0:18:09That is the rumour.
0:18:09 > 0:18:12And especially the food that he put up for the starter,
0:18:12 > 0:18:14where are we going with this?
0:18:14 > 0:18:17I think it's going to be something to look forward to watching anyway.
0:18:17 > 0:18:18How mad can he get?
0:18:20 > 0:18:22The second group of chefs to cook in the kitchen
0:18:22 > 0:18:27are the Northeast's Michael O'Hare, Adam Bannister for Wales
0:18:27 > 0:18:29and London and the Southeast's Matt Gillan.
0:18:29 > 0:18:33- None of us hit that shortlist yesterday.- Thanks for reminding me!
0:18:35 > 0:18:39This morning, I thought we had some really beautiful dishes.
0:18:39 > 0:18:42- Yeah, we had some great presentation come out today.- Very beautiful.
0:18:42 > 0:18:46When it comes to the scoring of it, I'd give it a 10 this morning,
0:18:46 > 0:18:49so it will be interesting to see what else we've got coming up.
0:18:49 > 0:18:52This is an amazing banquet for the centenary of the WI.
0:18:52 > 0:18:55I am still looking for that little bit of magic
0:18:55 > 0:18:57that I'm sure is going to come.
0:18:57 > 0:19:00Michael's fish course was the only one
0:19:00 > 0:19:02awarded four 10s in the regionals -
0:19:02 > 0:19:06something his rivals know only too well.
0:19:06 > 0:19:09- So, you're the one to beat then. - I don't know.
0:19:09 > 0:19:13I've knocked out a few 10s today, judging other people.
0:19:13 > 0:19:16Um, it's a different thing completely, I think.
0:19:16 > 0:19:19I was confident going into it. Things have changed a bit
0:19:19 > 0:19:21since I've seen the dishes that have gone out today.
0:19:21 > 0:19:23So, the only way is down, Mike?
0:19:23 > 0:19:26LAUGHTER
0:19:27 > 0:19:30Adam Bannister is next, with his fish course, Salmon And Cucumber -
0:19:30 > 0:19:35a play on afternoon tea, with tea-infused salmon sandwiches
0:19:35 > 0:19:38and technical cucumber elements.
0:19:38 > 0:19:41Today, he's added a fish consomme and revised his presentation -
0:19:41 > 0:19:43changes he hopes will impress.
0:19:43 > 0:19:46So, the judges didn't feel that it was a finished dish.
0:19:46 > 0:19:49Some of the elements, I didn't execute them
0:19:49 > 0:19:54last time correctly at all. It was a bit of a car crash, I like to say.
0:19:54 > 0:19:59Um, so, yeah, I need to bounce back from that, you know.
0:19:59 > 0:20:02- So, the only way is UP for you, then?- Fingers crossed!
0:20:02 > 0:20:04The fish course was hard for me.
0:20:04 > 0:20:07I really did go down, so I've got to try and forget about it
0:20:07 > 0:20:10cos I don't want that playing on my mind when I'm cooking today.
0:20:10 > 0:20:13It would be a great honour to get onto the shortlist.
0:20:13 > 0:20:16Everybody wants to get on the shortlist.
0:20:16 > 0:20:18Right, our next chef is Adam Bannister, Kirsty,
0:20:18 > 0:20:21and I have rather a soft spot for him.
0:20:21 > 0:20:23He's a young guy, has a little restaurant in Wales.
0:20:23 > 0:20:28But the dish we're about to eat, frankly, was not his best, was it?
0:20:28 > 0:20:29It was not his finest hour.
0:20:29 > 0:20:32Was it a salmon dish? Was it a series of salmon sandwiches?
0:20:32 > 0:20:35- I wasn't quite sure.- It needed work.
0:20:35 > 0:20:38Maybe he's done work on it. Maybe it's going to be fine.
0:20:38 > 0:20:41It sounds a really interesting dish and I'm really looking forward
0:20:41 > 0:20:43to seeing what he does with the salmon.
0:20:43 > 0:20:46- Do you need anything? - Stop shaking would be a good thing.
0:20:46 > 0:20:51Adam starts his oversized glass teacups with charred cucumber
0:20:51 > 0:20:53and tea-brined salmon...
0:20:55 > 0:20:59..rolls of compressed pickled cucumber and crispy salmon skin.
0:21:00 > 0:21:04Can someone pour the consomme into there, please?
0:21:04 > 0:21:07Jak, in the blast chiller is cucumber jellies.
0:21:07 > 0:21:09- Can you get them, please?- OK.
0:21:09 > 0:21:11Next, fried sandwich parcels,
0:21:11 > 0:21:16filled with salmon and cucumber jelly, go onto the cake stand...
0:21:18 > 0:21:20..followed by compressed cucumber slices
0:21:20 > 0:21:25filled with more cucumber jelly. But there's a problem.
0:21:27 > 0:21:30- What's happened with your jelly?? - It's just a bit too hot by here.
0:21:30 > 0:21:33I'm not 100% happy, so I'm not serving it..
0:21:34 > 0:21:37Having decided not to serve the melting cucumber elements,
0:21:37 > 0:21:42Adam presents his dish alongside teapots filled with fish consomme.
0:21:48 > 0:21:50Well done, buddy.
0:21:50 > 0:21:52- Well done.- Cheers. Thank you.
0:21:52 > 0:21:56- Glad it's over?- That's the one I just had nightmares about it.
0:21:56 > 0:21:59It's like the jelly's really refreshing
0:21:59 > 0:22:02- but I don't want to send it cos... - You're better off not serving it.
0:22:02 > 0:22:05- Yeah.- Definitely.- You'd be sitting here going, "Oh, God..."
0:22:05 > 0:22:07It's running on their plate.
0:22:07 > 0:22:09- And that's what would have happened. - Yeah.
0:22:10 > 0:22:13I gave it everything I could.
0:22:13 > 0:22:15Just hope the judges like the changes I made.
0:22:16 > 0:22:18Ooh, this is a bit of a change.
0:22:18 > 0:22:21Ooh, this is 100% improvement on last time.
0:22:21 > 0:22:26- Looks lovely.- Agreed.- Very pretty. - Consomme in there.
0:22:27 > 0:22:30- PRUE:- Ha-ha, I think this is wonderful.
0:22:30 > 0:22:36- Well, this, presumably, is fish consomme.- It smells really nice.
0:22:36 > 0:22:39- The consomme's super clear. - Yeah, he'll be happy with that.
0:22:39 > 0:22:43- I like the pickle on the cucumber. - That's nice.- Very refreshing.
0:22:43 > 0:22:47- MATTHEW:- Bit of charred cucumber, some salmon, little cucumber rolls.
0:22:47 > 0:22:49These look like wraps but, in fact,
0:22:49 > 0:22:53they're bread which has been squeezed in a pasta machine.
0:22:53 > 0:22:55The ingredients are the same as last time
0:22:55 > 0:22:58and this time it's delicious because it's crisp on the outside not soggy.
0:22:58 > 0:23:01I like the sandwich, the way that you can pick it up
0:23:01 > 0:23:02and it's quite dainty.
0:23:02 > 0:23:04I think it's really got loads of flavour
0:23:04 > 0:23:07cos that tea really comes through and I think it really packs a punch.
0:23:07 > 0:23:11I really love it. I think once the consomme goes into the cup
0:23:11 > 0:23:13and it sets off this series of flavours
0:23:13 > 0:23:15which infuses it, it's great.
0:23:15 > 0:23:20- I like the pickled cucumber.- I wasn't expecting it to be so zingy.
0:23:20 > 0:23:22- Mmm.- It added another dimension to the dish.
0:23:22 > 0:23:26The cucumber jelly really just has no particular significance.
0:23:26 > 0:23:28I actually don't get jelly from it
0:23:28 > 0:23:32which might mean that it wasn't really worth doing.
0:23:32 > 0:23:35- Is it supposed to be cucumber jelly? - JAK:- Yeah.
0:23:35 > 0:23:38I think the jelly's a bit grainy. I would leave the jelly off
0:23:38 > 0:23:41and you're looking at a great, great score.
0:23:41 > 0:23:44I think, with a few little tweaks, it could be a 10,
0:23:44 > 0:23:47but at the moment, it's a 9 for me.
0:23:48 > 0:23:51There were a couple of things that weren't quite right on there.
0:23:51 > 0:23:53I'm going to give this dish an 8.
0:23:53 > 0:23:55I'll give it an 8 too,
0:23:55 > 0:23:59given that it's not as memorable as the food that I've had today.
0:23:59 > 0:24:01It is a 9.
0:24:01 > 0:24:03There's elements on it that I think are strong
0:24:03 > 0:24:06but I'm going to have to give that a 7.
0:24:06 > 0:24:08- PRUE:- I think it's delicious, absolutely delicious.
0:24:08 > 0:24:11Well, do we have another shortlist contender here?
0:24:11 > 0:24:14We all love it and I think it's a 9.
0:24:16 > 0:24:19Michelin-starred Matt Gillan is up next.
0:24:19 > 0:24:22It's his second time in the competition
0:24:22 > 0:24:24but first time in the finals.
0:24:24 > 0:24:27He missed out on the starter shortlist yesterday,
0:24:27 > 0:24:29so today he's taking a risk
0:24:29 > 0:24:32he hopes will put him in contention for the banquet.
0:24:32 > 0:24:35A brand-new dish is a bit of a gamble
0:24:35 > 0:24:37and it can pay off or it can go the other way,
0:24:37 > 0:24:39but I think it's a better dish than I had in regionals
0:24:39 > 0:24:42and I'm fairly confident going into the fish course.
0:24:43 > 0:24:47Matt's dish, Jamming And Canning celebrates the WI's support
0:24:47 > 0:24:51for preserving food over their 100-year history.
0:24:51 > 0:24:55In a change from the regionals, he's swapped salmon for sardines,
0:24:55 > 0:24:57chicken wings and langoustine.
0:24:57 > 0:25:00He's serving them with cans of sardine tartare
0:25:00 > 0:25:05and langoustine bisque, sardines in toast and rhubarb compote.
0:25:05 > 0:25:09- So, my first incarnation of this dish totally bombed.- Really?
0:25:09 > 0:25:12With the judges or with the veteran?
0:25:12 > 0:25:15Yeah, with the judges - well, both, to be honest.
0:25:15 > 0:25:18I took the theme of the jam too far
0:25:18 > 0:25:21and it was just a little bit sweet and a bit odd on the dish.
0:25:21 > 0:25:24But it's too important to lose from my menu
0:25:24 > 0:25:25so I've just reworked the dish
0:25:25 > 0:25:28and I think I've got a much better dish now so...
0:25:28 > 0:25:31- Have you got a few changes on it then?- A few changes, yeah!
0:25:31 > 0:25:35- The whole thing.- Oh, really? - Yeah, the whole thing's changed.
0:25:35 > 0:25:37Matt Gillan, next one up.
0:25:37 > 0:25:40He's the chef who has taken the history of the WI
0:25:40 > 0:25:47right through all his courses and his fish course was not a success.
0:25:47 > 0:25:49This food arrived on a salt block
0:25:49 > 0:25:54and there was a variety of really unattractive lumps of food
0:25:54 > 0:25:58on the salt block and none of us liked it and we told him to can it.
0:25:58 > 0:26:00It quite simply wasn't good enough.
0:26:02 > 0:26:05To win over the judges with his new fish course,
0:26:05 > 0:26:08Matt must execute each element to perfection.
0:26:10 > 0:26:11He colours his langoustines
0:26:11 > 0:26:14and finishes them in langoustine stock glaze.
0:26:14 > 0:26:19He starts his plates with rhubarb compote, sauteed baby gem
0:26:19 > 0:26:23and oyster sauce-glazed chicken wings.
0:26:23 > 0:26:26It's a bit of pressure, maybe bitten off more than I can chew,
0:26:26 > 0:26:30but if I don't push myself in the finals, when can I push myself?
0:26:31 > 0:26:35Next, langoustines and pan-fried sardines
0:26:35 > 0:26:39and the dish is covered with a jam jar-style cloche.
0:26:40 > 0:26:43Finally, Matt places his sardine tartare
0:26:43 > 0:26:46on spoons in special serving tins,
0:26:46 > 0:26:48topped with his deep-fried sardines in toast
0:26:48 > 0:26:52and pours langoustine bisque into cans.
0:27:03 > 0:27:06- Looks great, chef.- That looks great. - Well done, man.- Thanks very much.
0:27:06 > 0:27:10- I'm glad that's done.- Phew!
0:27:18 > 0:27:22- It was quite a push, actually, that. - Was it?- Yeah.- It looked great.
0:27:22 > 0:27:25Thanks very much. Let's hope it eats just as well.
0:27:28 > 0:27:31PRUE LAUGHS
0:27:31 > 0:27:35- Jamming!- OLIVER:- He's definitely tweaked this dish.- Just a bit!
0:27:35 > 0:27:38- MATTHEW:- This is a completely different dish.- It's just such fun.
0:27:42 > 0:27:45- That's delicious! - The sauce isn't too strong
0:27:45 > 0:27:47and I think the whole thing is a great plate of food
0:27:47 > 0:27:49and a tasty plate of food to eat.
0:27:49 > 0:27:53- OLIVER:- Can you actually overdose on bisque? I think I'm going to...
0:27:53 > 0:27:55The rhubarb is really good, really sharp,
0:27:55 > 0:27:58and I think that works super well with the oily fish.
0:27:58 > 0:28:01- Just a wee kick at the end. - I really like that.
0:28:01 > 0:28:03Now, what is that?
0:28:03 > 0:28:05I don't know if it's pastry or bread round the outside
0:28:05 > 0:28:08but the fish inside has made it go really soggy for me.
0:28:09 > 0:28:13The least tasty part, for me, is the toast.
0:28:13 > 0:28:14The toast element, the one that I tasted,
0:28:14 > 0:28:16- wasn't particularly crisp at all. - No.
0:28:16 > 0:28:22Mmm, I've never had sardine tartare before. It's absolutely delicious.
0:28:22 > 0:28:23The tartare's nice.
0:28:23 > 0:28:25The tartare is OK,
0:28:25 > 0:28:29but I just don't see how it fits in with this other little plate.
0:28:29 > 0:28:33- I don't think it needs the chicken wing.- Not quite sure why it's there.
0:28:33 > 0:28:36Matt's a talented guy. Doesn't need to show all his skills in one dish.
0:28:36 > 0:28:38He's just trying too hard.
0:28:38 > 0:28:40There's just too many things on the plate
0:28:40 > 0:28:42and they've not necessarily come together successfully.
0:28:44 > 0:28:47I just think it's overworked. I think maybe less is more.
0:28:47 > 0:28:49I would score this dish a 7.
0:28:50 > 0:28:52I'm going to score this dish a 7 as well.
0:28:52 > 0:28:54Virtually everything was cooked perfectly
0:28:54 > 0:28:56but there's two separate dishes there.
0:28:56 > 0:28:58I love the brainwork behind it
0:28:58 > 0:29:00and I'd give him an 8, actually, for that.
0:29:00 > 0:29:03I think it's an 8 because it's brilliant cooking.
0:29:03 > 0:29:05I'm going to go a 9.
0:29:06 > 0:29:09I loved everything about it. I've got to give it a 10.
0:29:10 > 0:29:15I think it's a case of too many things and he's lost the direction.
0:29:20 > 0:29:23The next chef to cook is Michael O'Hare.
0:29:23 > 0:29:26Despite making the chef's top three for his starter,
0:29:26 > 0:29:29the judges' scores dragged him all the way down to last place,
0:29:29 > 0:29:31but he's optimistic today.
0:29:31 > 0:29:33I'm feeling confident going into fish.
0:29:33 > 0:29:35Four 10s from the judges last time.
0:29:35 > 0:29:37I think the fish course is one of my strongest chances
0:29:37 > 0:29:38of getting a dish at the banquet.
0:29:38 > 0:29:41It's a strong message and it's a unique dish.
0:29:42 > 0:29:43Michael's fish course
0:29:43 > 0:29:47is his signature artistic interpretation of fish and chips.
0:29:47 > 0:29:51I wanted to dedicate this to women's rights and equality.
0:29:51 > 0:29:54The dish is called Emancipation which, translated from Latin,
0:29:54 > 0:29:55just means "to take out the hand".
0:29:55 > 0:29:57Featuring a ceramic hand which, for Michael,
0:29:57 > 0:29:59represents women's emancipation,
0:29:59 > 0:30:02the dish includes cod loin, crispy potatoes
0:30:02 > 0:30:04and a squid ink and vinegar powder,
0:30:04 > 0:30:08inspired by his dark, industrial home town near Redcar beach.
0:30:08 > 0:30:11This is a really exciting dish. It ticks all the boxes.
0:30:11 > 0:30:14And it's making me really nervous because, if you remember,
0:30:14 > 0:30:16when the four of us sat here and ate this dish before,
0:30:16 > 0:30:21and Kirsty was with us, we gave it a 10, 10, 10, 10.
0:30:21 > 0:30:23And that's a fantastic ask -
0:30:23 > 0:30:26to expect him to do it again, just like that.
0:30:26 > 0:30:28- OLIVER:- Let's hope it's just as good.- Let's hope it is.
0:30:28 > 0:30:32OK, now just let someone at this table
0:30:32 > 0:30:35have their feet on the ground for just one second.
0:30:35 > 0:30:38This is a very, very high-risk dish
0:30:38 > 0:30:40and if he simply doesn't deliver on the cooking front,
0:30:40 > 0:30:42on the flavour front,
0:30:42 > 0:30:46- then it's going to be an unmitigated catastrophe.- Yeah.
0:30:46 > 0:30:49With the expectation on my shoulders from the other chefs,
0:30:49 > 0:30:51also the judges, to deliver what I delivered again,
0:30:51 > 0:30:53it's quite a strange feeling.
0:30:53 > 0:30:55I had confidence in my dish at the start
0:30:55 > 0:30:57but it's up against some really strong dishes
0:30:57 > 0:30:59and I don't know how this is going to go.
0:31:01 > 0:31:04Michael prepares his canvas serving platters
0:31:04 > 0:31:06by spraying with his cod dashi sauce
0:31:06 > 0:31:09which has been decanted into spray cans.
0:31:09 > 0:31:13Hearing that Michael got four 10s in the regionals
0:31:13 > 0:31:15I think's pretty worrying.
0:31:16 > 0:31:18- MATT WORSWICK:- Think the dish is a bit too safe?
0:31:18 > 0:31:21It's certainly a little conservative(!)
0:31:21 > 0:31:25To the ceramic hands, he adds scorched baby gem,
0:31:25 > 0:31:30topping with shredded potatoes and sous-vide cooked cod loin.
0:31:31 > 0:31:33Do you think you've pushed yourself enough with this?
0:31:33 > 0:31:35LAUGHTER
0:31:35 > 0:31:38- Have you got any risks? - LAUGHTER
0:31:38 > 0:31:42Michael adds crispy potatoes and squid ink and vinegar powder
0:31:42 > 0:31:46to represent the dark, industrial side of his home town.
0:31:46 > 0:31:48I've never seen anything like that.
0:31:48 > 0:31:51Next, he splashes his canvas with cod dashi sauce.
0:31:51 > 0:31:54Michael, I heard you got quite a high score for that.
0:31:54 > 0:31:56I got four 10s from the judges.
0:31:58 > 0:32:00That's epic.
0:32:00 > 0:32:04And finally, forced shoots sprayed with edible silver and gold paint.
0:32:04 > 0:32:07I literally feel like I'm watching something original
0:32:07 > 0:32:11and different and amazing. I'm literally stunned.
0:32:11 > 0:32:15- Can I get a hand to take these up to the pass?- Yeah, sure.
0:32:23 > 0:32:25Thank you.
0:32:28 > 0:32:31Oh, does that deserve a round of applause?
0:32:31 > 0:32:34- APPLAUSE - Thank you.
0:32:35 > 0:32:37- I'd like to shake your hand but... - I'll give you an elbow.
0:32:37 > 0:32:39- Well done.- Cheers, man.
0:32:39 > 0:32:42- RICH:- BLEEP! It's all I can say.
0:32:42 > 0:32:44LAUGHTER
0:32:44 > 0:32:46It's the most different fish and chips, I give him that!
0:32:57 > 0:33:02- Well, it looks the same. - So far, so good.
0:33:02 > 0:33:04I've never seen anything like it.
0:33:04 > 0:33:07I don't know what to say, I don't know what to say.
0:33:07 > 0:33:09- OLIVER:- What's in the envelope?
0:33:09 > 0:33:13The picture of Michael and his grandma on Redcar beach.
0:33:13 > 0:33:15So, I guess we need to find out, don't we?
0:33:15 > 0:33:20- Let's see if this is as good as it looks.- Tastes as good as it looks.
0:33:20 > 0:33:22I'm still not quite sure with this dish
0:33:22 > 0:33:25whether I should put it up on the wall or whether I should eat it.
0:33:26 > 0:33:28Get straight in there.
0:33:36 > 0:33:38This cod is absolutely delicious.
0:33:38 > 0:33:41The thing I love about cod is when it's flaky
0:33:41 > 0:33:44and he's made the flakiness to perfection here.
0:33:44 > 0:33:48- MATTHEW:- The little potatoes have formed into divine wodges
0:33:48 > 0:33:53that has that fat and potato and sweetness to it.
0:33:53 > 0:33:55I think the cod's cooked perfectly.
0:33:55 > 0:33:57Everything on there delivers, I think
0:33:57 > 0:34:00and I think that you still taste fish and chips.
0:34:00 > 0:34:03- OLIVER:- I think the saucing is really good, really interesting,
0:34:03 > 0:34:05you know, squid ink, dashi.
0:34:05 > 0:34:08Squid ink has that sort of tremendous marine flavour.
0:34:08 > 0:34:11Cod dashi - the whole point about dashi is to sort of bring out
0:34:11 > 0:34:13that meaty note that you get from really good fish.
0:34:13 > 0:34:18As much as it looked like an artist's work and presentation,
0:34:18 > 0:34:23it's still a really great plate of food. Pretty special.
0:34:23 > 0:34:26It is so difficult to be different in food
0:34:26 > 0:34:27and I think he's really pulled it off.
0:34:27 > 0:34:31Oh, look, I think this is wonderful.
0:34:31 > 0:34:35I would love to see the look on all the WI's faces,
0:34:35 > 0:34:38cos if it's anything as speechless as you guys round the table there,
0:34:38 > 0:34:42I think that would be a night to remember.
0:34:42 > 0:34:44It is shocking. It has got that shock factor,
0:34:44 > 0:34:46but it tastes fantastic.
0:34:46 > 0:34:49I think it tells a story and I do think our members will get it.
0:34:49 > 0:34:52Michael is really challenging stereotypes
0:34:52 > 0:34:54and trying to make us remember the roots of the WI -
0:34:54 > 0:34:56campaigning for women's equal rights -
0:34:56 > 0:35:00and it's fantastic to see this smack bang on the plate in front of you.
0:35:00 > 0:35:03It's absolutely delicious. Everything is cooked perfectly.
0:35:03 > 0:35:06- Can't fault it. - He's literally a genius.
0:35:07 > 0:35:09- It's a 10 for me.- 10 for me.
0:35:11 > 0:35:15- I can't do this. Let's give this 10. - I'm there. I think it's a 10.
0:35:16 > 0:35:1810 from me.
0:35:19 > 0:35:23- A 10 from me.- It's smart, it's clever, it's different.
0:35:23 > 0:35:27I would be so happy to see this on the shortlist.
0:35:28 > 0:35:30The last group cooking today
0:35:30 > 0:35:32are the two chefs on the starter shortlist -
0:35:32 > 0:35:36Central region's Richard Bainbridge and the Southwest's Josh Eggleton -
0:35:36 > 0:35:41along with Scotland's Jak O'Donnell, who just missed out.
0:35:41 > 0:35:45So, here I am in the kitchen with the two shortlisters today.
0:35:45 > 0:35:47Well, you weren't far off there, were you?
0:35:47 > 0:35:51First up, one of the youngest Michelin-starred chefs in the UK.
0:35:51 > 0:35:54Josh Eggleton cooked for the judges last year
0:35:54 > 0:35:56but didn't make it to the finals.
0:35:56 > 0:35:58He started this week on a high
0:35:58 > 0:36:01with a brand-new dish making the starter shortlist.
0:36:03 > 0:36:06Didn't think I was going to get very far on my starter cos it was a risk.
0:36:06 > 0:36:09I changed my dish, so to get it on the shortlist was fantastic.
0:36:09 > 0:36:11I think you have to come in every day
0:36:11 > 0:36:14with the aim of getting on the shortlist - it's as simple as that.
0:36:14 > 0:36:18Josh's whole menu has been inspired by the women in his life
0:36:18 > 0:36:20and the campaigns and causes of the WI.
0:36:20 > 0:36:22His fish dish is cod
0:36:22 > 0:36:24with chicken and mushroom sauce,
0:36:24 > 0:36:28confit chicken wings, ham hock and crispy chicken skin.
0:36:28 > 0:36:31The dish is called The Agricultural Pie Scheme,
0:36:31 > 0:36:33inspired by the WI's wartime distribution
0:36:33 > 0:36:35of their homemade pies.
0:36:35 > 0:36:39But it's a name that caused some confusion in the regionals.
0:36:39 > 0:36:43- Is there pastry on it? Is it a pie? - No, there's no pie.
0:36:43 > 0:36:45It's not a pie, it's a sauce. It's in the name.
0:36:45 > 0:36:49So, it's sort of a garnish of a chicken and mushroom pie, you know.
0:36:49 > 0:36:51I don't know why people struggle with it so much!
0:36:51 > 0:36:52LAUGHTER
0:36:52 > 0:36:54The problem with Josh's dish was the title.
0:36:54 > 0:36:57It makes you think it was a pie when, in fact, it wasn't a pie.
0:36:57 > 0:37:00What it was was cod with a chicken sauce.
0:37:00 > 0:37:03When someone says, "Pie", you want a pastry topping, don't you?
0:37:03 > 0:37:05Call me old-fashioned!
0:37:05 > 0:37:08Or at least some sort of crust or crumble or something on top.
0:37:08 > 0:37:12He wanted to hark back to the WI's agricultural pie scheme
0:37:12 > 0:37:14and I don't think he has to do all that much tweaking
0:37:14 > 0:37:16to make it really excellent.
0:37:16 > 0:37:19I think I gave it an 8 because I loved the flavour of the filling.
0:37:21 > 0:37:24I did get criticised in the heat for not having real pastry,
0:37:24 > 0:37:27so I've listened to the judges. I've put a bit of pastry on.
0:37:27 > 0:37:30I've added a bit of choux pastry, so it's only a minor change.
0:37:30 > 0:37:32I like this dish.
0:37:32 > 0:37:35It represents the way I cook, you know, so I'm quite happy with it.
0:37:36 > 0:37:40Josh starts his plates with confit chicken wings
0:37:40 > 0:37:44followed by mushroom puree, mushrooms,
0:37:44 > 0:37:47pan-roasted cod and smoked ham hock.
0:37:47 > 0:37:51- How are we getting on?- I'm not finished yet so I'll let you know.
0:37:51 > 0:37:55Next, he pipes mushroom puree into his choux pastry gougeres,
0:37:55 > 0:37:58a new addition he hopes will win the judges over.
0:37:58 > 0:38:02- So that's your pastry element? - It's definitely pastry.
0:38:03 > 0:38:06Just might not be the pastry that they're looking for.
0:38:06 > 0:38:11Josh adds tarragon leaves, crispy chicken skin and chicken sauce.
0:38:11 > 0:38:13Is that a chicken pie or a fish pie?
0:38:13 > 0:38:16- BLEEP! - LAUGHTER
0:38:16 > 0:38:22- Ooh!- Finally, he tops his plates with faux pastry pie lids.
0:38:26 > 0:38:30- Good effort. It looked really lovely.- Is it a pie or not?- Well...
0:38:34 > 0:38:36Just because I got it right with the starter
0:38:36 > 0:38:38doesn't mean I'll get it right with the fish,
0:38:38 > 0:38:40so it could all go wrong today.
0:38:46 > 0:38:49Oh, I thought it was going to be real pastry.
0:38:49 > 0:38:52This is just what he had last time which was an inedible lid.
0:38:52 > 0:38:57Yeah, but there is a little choux pastry bun on the inside.
0:38:57 > 0:39:02So, I think that's stretching the notion of a pie a bit far.
0:39:02 > 0:39:06I'm surprised that he hasn't tried to change the dish more.
0:39:06 > 0:39:09It was pastry that he felt he had to put in
0:39:09 > 0:39:11- but I don't think the dish needed it.- No.
0:39:11 > 0:39:14- PRUE:- Beautifully cooked cod.
0:39:14 > 0:39:18But surrounded by meats which are very highly flavoured.
0:39:18 > 0:39:20The fish is nice. It's not blown me away.
0:39:20 > 0:39:24I think the chicken and the mushrooms are better on the plate.
0:39:24 > 0:39:26The best flavours are not the cod.
0:39:26 > 0:39:29- When you take the lid off, I didn't expect that plate of food.- Yeah.
0:39:29 > 0:39:32It's very heavy orientated on meat.
0:39:32 > 0:39:36It's quite meaty and I don't know if that pie sauce
0:39:36 > 0:39:40- tastes so much like pie as much as a chicken kind of gravy.- Yeah.
0:39:41 > 0:39:43I actually think it's delicious
0:39:43 > 0:39:46but it isn't particularly wonderful to look at,
0:39:46 > 0:39:48except that it looks fun when it comes up
0:39:48 > 0:39:51and then it's a disappointment because you can't eat the pastry.
0:39:51 > 0:39:55- The presentation's really subtle and clever.- So WI.
0:39:55 > 0:39:57They like a bit of humour and trickery,
0:39:57 > 0:39:59so I think they'll get a good laugh.
0:39:59 > 0:40:01The great thing about that pie scheme
0:40:01 > 0:40:03was that they'd be given to people working really hard
0:40:03 > 0:40:05and they'd have a really satisfying meal.
0:40:05 > 0:40:08For me, I just don't get that satisfaction from this dish.
0:40:08 > 0:40:10All the parts are well executed
0:40:10 > 0:40:14but it is just absolutely rudderless as a dish.
0:40:14 > 0:40:18- I agree. - I think as a pie, it's half-baked.
0:40:19 > 0:40:22It ticks all the boxes, hits the brief. I'm going to score it an 8.
0:40:24 > 0:40:27- I'm going to go 9.- I'm going 9.
0:40:28 > 0:40:31It's a bit heavy on the meat for me. I'm going to score it an 8.
0:40:32 > 0:40:36How many marks are you going to give it?
0:40:36 > 0:40:38Certainly not in excess of 6.
0:40:38 > 0:40:40It's not what I'd want to see at the banquet.
0:40:40 > 0:40:43This is just pie in the sky, isn't it? This is going nowhere.
0:40:46 > 0:40:49- So, what did you give me?- I gave it a 9. It was up there for me.
0:40:49 > 0:40:53- Thank you.- Yeah, 9 from me too. - Really?- Yeah.- Thank you very much.
0:40:53 > 0:40:55- I loved it.- So, Rich, have I got you worried then?
0:40:55 > 0:40:58Got me worried, but mine's a completely different dish,
0:40:58 > 0:41:01so I don't even know how it's all going to plan out.
0:41:01 > 0:41:03But, mind you, yours was a new dish yesterday,
0:41:03 > 0:41:06so that fills me with a little bit of confidence.
0:41:09 > 0:41:11Richard Bainbridge is up next.
0:41:11 > 0:41:14This year, on his fourth attempt,
0:41:14 > 0:41:17he was finally crowned Central region champion,
0:41:17 > 0:41:19and is determined to cook at the banquet.
0:41:19 > 0:41:22He's already in the running with his starter.
0:41:23 > 0:41:28To get my starter on the shortlist was...amazing, epic.
0:41:28 > 0:41:32And to have been on such a journey with the Great British Menu,
0:41:32 > 0:41:35I feel as though this could actually be my year.
0:41:35 > 0:41:38But the pressure never gets easy in that kitchen
0:41:38 > 0:41:40and these guys are cooking at the top of their game.
0:41:40 > 0:41:42You've got to keep pushing.
0:41:42 > 0:41:45But, after serving an oversmoked and overcooked trout dish
0:41:45 > 0:41:48to the judges in the regionals,
0:41:48 > 0:41:50Richard has completely changed his fish course
0:41:50 > 0:41:54to Mama Bainbridge's Fish Pie, a dish dedicated to his mum.
0:41:54 > 0:41:56- So, that's my mum.- JAK:- Ah.
0:41:56 > 0:41:59- That's her WI look. - JOSH:- She's in the WI?
0:41:59 > 0:42:02- Course she is!- Just checking! - She joined it especially for me.
0:42:02 > 0:42:04- That's very nice. - So when I was growing up,
0:42:04 > 0:42:06she used to make fish pies and cottage pies
0:42:06 > 0:42:08- and things like that.- Yeah.
0:42:08 > 0:42:11So, it kind of came to me, "Why don't I do a little nod to my mum?"
0:42:11 > 0:42:14- I think there might be tears. - What, with me or her?
0:42:14 > 0:42:15Probably both!
0:42:15 > 0:42:19Like Josh, Richard's gone for a modern twist on a traditional pie.
0:42:19 > 0:42:23But his features seafood in a champagne sauce.
0:42:23 > 0:42:24Kirsty, next up is Rich Bainbridge.
0:42:24 > 0:42:29Yesterday, he got into the shortlist for the starters.
0:42:29 > 0:42:32What Rich is is a testament to trying,
0:42:32 > 0:42:35because it's his fourth time in the competition.
0:42:35 > 0:42:37He has kept coming back and he's delivered.
0:42:37 > 0:42:40Well, he better deliver a bit better on his fish course
0:42:40 > 0:42:45because we so hated his smoked trout in plum flavour and...
0:42:45 > 0:42:47It was an unmitigated disaster.
0:42:49 > 0:42:53Totally changing the dish - is that not a bit of a risk?
0:42:53 > 0:42:56Well, up until coming into the kitchen yesterday,
0:42:56 > 0:42:58I thought that WAS a risk and I was quite nervous about it.
0:42:58 > 0:43:00But after Josh paving the way,
0:43:00 > 0:43:04maybe changing the dish at the last minute is the way forward.
0:43:06 > 0:43:08Richard starts his pie bowls with parsley oil,
0:43:08 > 0:43:12followed by a base of potato mousse and garlic-infused spinach.
0:43:14 > 0:43:16- You're bringing it all together now, yeah?- Yeah.
0:43:16 > 0:43:18Slowly but surely now coming together.
0:43:18 > 0:43:22He adds his brown shrimps and champagne sauce.
0:43:24 > 0:43:27Next, smoked haddock cooked sous-vide in milk,
0:43:27 > 0:43:30pollack, salmon and charred sea bass,
0:43:30 > 0:43:33with a garnish of deep-fried shallot rings.
0:43:33 > 0:43:38Finally, Richard serves his fish pies on special WI boards,
0:43:38 > 0:43:40covered with fishing baskets.
0:43:40 > 0:43:42Well done.
0:43:42 > 0:43:45Hopefully, I will have done her proud on that one.
0:43:45 > 0:43:47But my mum's got high standards.
0:43:47 > 0:43:51She's in the WI after all, so we'll have to wait and see.
0:43:52 > 0:43:55If I mess it up, she's not going to be in the best of moods.
0:43:58 > 0:44:00Thank you.
0:44:02 > 0:44:07- Oh!- MATTHEW:- Oh, this is fish pie, is it?
0:44:07 > 0:44:11Once again, it's a reinterpretation of the word "pie".
0:44:11 > 0:44:14- PRUE:- We've got mash, though he calls it mousse,
0:44:14 > 0:44:16and it's green because of the herb oil.
0:44:19 > 0:44:21- Is it a fish pie? - It's a fish pie, mmm-hmm.
0:44:23 > 0:44:27That looks suspiciously like a bit of salmon to me.
0:44:27 > 0:44:28I love brown shrimp!
0:44:28 > 0:44:32I still wrestle with this notion of a pie that has no top
0:44:32 > 0:44:35and, indeed, has a sort of goo of potato
0:44:35 > 0:44:37around the bottom which is sweet.
0:44:37 > 0:44:39I think I'm going to have to agree with you there.
0:44:39 > 0:44:41The texture's quite gloopy
0:44:41 > 0:44:44and that champagne's given it a real sweetness.
0:44:44 > 0:44:47And I don't really like it.
0:44:47 > 0:44:52- I really like how all the fish is cooked separately.- Mmm.
0:44:52 > 0:44:53And every one's perfect.
0:44:53 > 0:44:55I think it's delicious.
0:44:55 > 0:44:58- Everything on it's cooked nicely. - Nice flavour in it.
0:44:58 > 0:45:01The only thing I would say, I don't think it's anything new.
0:45:01 > 0:45:03I think it's a very strong dish.
0:45:03 > 0:45:06I think there are issues around the mash but I think this is good.
0:45:06 > 0:45:08I can easily eat this.
0:45:08 > 0:45:11Well, as long as you like eating lumps of tasteless fish is a glue,
0:45:11 > 0:45:15then I'm sure it's an absolutely admirable dish in every way.
0:45:17 > 0:45:20- What would you give it? - I'll give this dish an 8.
0:45:22 > 0:45:23I give it an 8 as well.
0:45:23 > 0:45:27I would give it 6.5 or 7.
0:45:27 > 0:45:29I don't really like it. I'd probably give it a 5.
0:45:29 > 0:45:32- Oof, that is harsh!- I'm sorry!
0:45:32 > 0:45:34I'm just going to mark him down by 1 point and give him a 9.
0:45:34 > 0:45:38- For me, it doesn't blow me away. - I'll give it a 10.
0:45:40 > 0:45:44- I'm going to give it a 9. - High marks.- Yeah, again.
0:45:44 > 0:45:45It's worrying.
0:45:50 > 0:45:52Are you happy with the dish you produced today, Richard?
0:45:52 > 0:45:56I am, but I know you guys have put up better dishes than me
0:45:56 > 0:45:59- and I'm big enough to say that. - I gave you a 10.
0:45:59 > 0:46:02Thought it was a strong dish. I thought it hit the brief,
0:46:02 > 0:46:05so I don't think you're out of the running just yet, chef.
0:46:11 > 0:46:15Last chef to cook is Scottish champion, Jak O'Donnell,
0:46:15 > 0:46:19the only chef in the kitchen who's completed finals week before.
0:46:19 > 0:46:21Last year was a complete disaster.
0:46:21 > 0:46:25She didn't make it onto the judges' or the chefs' shortlist once.
0:46:25 > 0:46:28It's a really different competition for me this year.
0:46:28 > 0:46:31Last year, I was really deflated.
0:46:31 > 0:46:33Yesterday, I got shortlisted with the chefs,
0:46:33 > 0:46:36I came third with the judges - that's brilliant!
0:46:36 > 0:46:39My fish is my strong dish
0:46:39 > 0:46:43and this is my chance to get on the judges' shortlist
0:46:43 > 0:46:47to be thought of for the banquet. So, I'm up against it today.
0:46:47 > 0:46:49Jak's dish is her interpretation
0:46:49 > 0:46:51of the classic dressed salmon,
0:46:51 > 0:46:54with a grapefruit and lemon chutney.
0:46:54 > 0:46:57It was her strongest dish in the regionals.
0:46:57 > 0:47:00So, Jak, do you know what the judges gave you in the chamber?
0:47:00 > 0:47:03I got two 10s in the chamber for this one.
0:47:03 > 0:47:05- Oh, right, brilliant.- Two 10s?!
0:47:06 > 0:47:09This dish was a triumph. I gave it a 10.
0:47:09 > 0:47:11I think Jak is a person who cooks from the heart
0:47:11 > 0:47:13and when that works, it really works.
0:47:13 > 0:47:16It was a beautifully worked variation of a WI tradition,
0:47:16 > 0:47:18I think it is, to have a whole poached salmon
0:47:18 > 0:47:20as a sort of centrepiece of a feast.
0:47:20 > 0:47:24At our WI, we don't have many centrepiece dishes like that,
0:47:24 > 0:47:27but I understand the reference to that traditional party food.
0:47:27 > 0:47:30And I do think this dish is her big chance.
0:47:32 > 0:47:36My fish course is my take on dressed salmon.
0:47:36 > 0:47:38Are you doing a big one?
0:47:38 > 0:47:41No, I changed it from a centrepiece to an individual dressed salmon
0:47:41 > 0:47:44for the ladies, cos this is a special day.
0:47:44 > 0:47:47- Sounds like a lot of work, that. - It IS a lot of work.
0:47:47 > 0:47:51Stop talking to me. I've got so many cucumbers to slice.
0:47:51 > 0:47:53I'm actually feeling really nervous
0:47:53 > 0:47:56cos I feel as though this is my shout at getting to the banquet.
0:47:56 > 0:47:59This is one of my strongest dishes and this is that I've got,
0:47:59 > 0:48:02so I hope it's good enough.
0:48:03 > 0:48:07I want to make sure that this is absolute perfection today.
0:48:07 > 0:48:09- You want to get up there, yeah? - Yeah, sure do.
0:48:09 > 0:48:12Jak fills her vintage style silver pots
0:48:12 > 0:48:16with her lemon and grapefruit chutney and places them on her plates
0:48:16 > 0:48:20with portions of salmon dressed with cucumber scales
0:48:20 > 0:48:22and pickled beetroot cubes.
0:48:22 > 0:48:25- Do you need anything, Jak? - A gin and tonic would be lovely.
0:48:26 > 0:48:31She finishes her dish with dots of dill mayonnaise and beetroot crisps.
0:48:35 > 0:48:38The presentation is finally complete with fish kettles.
0:48:42 > 0:48:46- Well done, Jak, you're going all-out.- It's all I've got!
0:48:46 > 0:48:47I'm not coming in tomorrow!
0:48:55 > 0:48:57- Boing!- Ooh, it's so pretty.
0:48:57 > 0:49:00- OLIVER:- It IS pretty. - MATTHEW:- Lovely colours.
0:49:01 > 0:49:02Presentation's spot-on.
0:49:02 > 0:49:06Get the connection straight away - dressed salmon.
0:49:07 > 0:49:11The poached salmon is cooked really, really nicely.
0:49:12 > 0:49:18- Just, just cooked.- The chutney works really well with the fish.
0:49:18 > 0:49:20- No-one would ever think that's citrus chutney.- No.
0:49:20 > 0:49:23- It's almost like marmalade, actually.- Mmm.
0:49:25 > 0:49:27Try the relish. Phwoar!
0:49:27 > 0:49:30The relish is real, real bitter.
0:49:30 > 0:49:32It tastes like all my least favourite things about marmalade,
0:49:32 > 0:49:34that chutney.
0:49:34 > 0:49:36- PRUE:- And that bright yellow stuff is actually a mayo.
0:49:36 > 0:49:41Mmm, it's dill mayo. Quite a marked flavour of dill, actually.
0:49:41 > 0:49:43The dill's really delicious,
0:49:43 > 0:49:46- but I think it could be a bit more dill.- Mmm.
0:49:46 > 0:49:49I think Jak has fulfilled the brief really well.
0:49:49 > 0:49:52And it tastes fantastic. It's really, really nice.
0:49:52 > 0:49:54The salmon's got a lovely texture to it.
0:49:54 > 0:49:56This is such precise cooking.
0:49:56 > 0:50:00I mean every one of those tiny things is perfect, isn't it?
0:50:00 > 0:50:02I think all the individual elements work well together,
0:50:02 > 0:50:04but for me, it's not a fish course.
0:50:04 > 0:50:06I'd see this more as a starter.
0:50:06 > 0:50:09All the flavours work beautifully together.
0:50:09 > 0:50:11She hasn't slipped up anywhere.
0:50:11 > 0:50:14I can't see anybody having a problem with it.
0:50:14 > 0:50:18It's traditional but the way it looks feels very modern.
0:50:18 > 0:50:20I think everyone would love it.
0:50:20 > 0:50:23It tastes great but there's just something that is missing
0:50:23 > 0:50:25to make me go, "That's amazing."
0:50:25 > 0:50:28- Yeah.- As much as it's cooked really nicely, it's slightly underwhelming.
0:50:28 > 0:50:32Really satisfying dish. I think it's got to be a 10.
0:50:32 > 0:50:33It's got to be a 10.
0:50:33 > 0:50:35Not a banquet dish,
0:50:35 > 0:50:38not with the level of the food that's been up already.
0:50:38 > 0:50:40I'll give it a 5.
0:50:41 > 0:50:44I'm going to give this dish a 7.
0:50:45 > 0:50:48I'd score this dish a 7 as well.
0:50:48 > 0:50:51I think it's beautiful, so I really DO think it's a 10.
0:50:56 > 0:50:59We've had some phenomenal dishes today.
0:50:59 > 0:51:01The number of 9s and 10s that we scattered around
0:51:01 > 0:51:03with such gay abandon.
0:51:03 > 0:51:05We might have to have a longer shortlist then.
0:51:09 > 0:51:10We've got this contrast
0:51:10 > 0:51:13between modern cooking and classical cooking
0:51:13 > 0:51:17and I've given dishes at both ends of the spectrum 10s.
0:51:17 > 0:51:19I think that what would be wonderful
0:51:19 > 0:51:22if, at the end of the banquet, we have a mixture of these styles.
0:51:22 > 0:51:25It's the menu that defines the banquet.
0:51:28 > 0:51:31I really am very, very interested to see the chefs' scores today.
0:51:31 > 0:51:33- THEY LAUGH - I know.
0:51:33 > 0:51:36Oh, my goodness, they better agree with us
0:51:36 > 0:51:38cos I feel so strongly we are right.
0:51:38 > 0:51:42Before the final leaderboard is revealed, it's time to find out,
0:51:42 > 0:51:46from the chefs' scores alone, who is on their shortlist.
0:51:48 > 0:51:51On the chefs' shortlist, there's three dishes.
0:51:52 > 0:51:55I think I speak for everyone that there's no surprise
0:51:55 > 0:52:00- that Michael, you're one of them. - Thank you.- Congratulations.
0:52:00 > 0:52:02- Excellent!- Happy days!
0:52:02 > 0:52:06- Matt Worswick.- Thank you very much.
0:52:06 > 0:52:09- OLIVER:- Peace and love is breaking out.
0:52:09 > 0:52:10They agree with us so far.
0:52:10 > 0:52:14And Ben. Well done, guys. Well deserved.
0:52:14 > 0:52:15- MATTHEW:- His fish soup!
0:52:15 > 0:52:19It was delicious but I don't think that's as good a dish as Jak's.
0:52:19 > 0:52:22They rated her highly yesterday
0:52:22 > 0:52:24but what has she done today to deserve this?
0:52:24 > 0:52:28It was my best shot at getting on the shortlist.
0:52:28 > 0:52:30To be honest, I'm ecstatic
0:52:30 > 0:52:34that the chefs thought my dish was good enough to be in the top three.
0:52:49 > 0:52:51Hello, chefs.
0:52:51 > 0:52:52I'm very happy to say
0:52:52 > 0:52:57that we have seen and eaten some absolutely spectacular food today
0:52:57 > 0:52:59for which I thank you.
0:52:59 > 0:53:04As you know, only perfect dishes can go through to the shortlist.
0:53:06 > 0:53:10I can see no reason for prolonging the agony any longer.
0:53:11 > 0:53:12In eighth place...
0:53:14 > 0:53:15..it's...
0:53:18 > 0:53:23..Rich. Triumph yesterday, today, I'm afraid,
0:53:23 > 0:53:26neither we nor your fellow chefs
0:53:26 > 0:53:29- thought that highly of your fish dish.- I know.
0:53:29 > 0:53:33It was a change from my previous one that I gave you last time
0:53:33 > 0:53:36and my idea was, really, that I wanted to give you
0:53:36 > 0:53:38a good plate of food that hopefully you would enjoy.
0:53:38 > 0:53:42- It didn't quite come off.- No. - Anyway.- Thank you very much.
0:53:42 > 0:53:44Thanks for trying it anyway. Thank you.
0:53:51 > 0:53:54In seventh place, it's...
0:53:57 > 0:54:02..Josh. I'm afraid, top of the leaderboard yesterday as well,
0:54:02 > 0:54:04but I'm afraid not so high today.
0:54:04 > 0:54:07We did think, actually, it was some very, very good cooking
0:54:07 > 0:54:11but in the final analysis, what is a pie without a pastry top?
0:54:11 > 0:54:14I tried to add a bit of pastry for you, but obviously...
0:54:14 > 0:54:16- Not quite enough. - LAUGHTER
0:54:20 > 0:54:23- THEY LAUGH - All changes!
0:54:23 > 0:54:25- The big guns.- Oh, dear!
0:54:27 > 0:54:30In sixth place, it's...
0:54:32 > 0:54:34..Matt Gillan.
0:54:34 > 0:54:36Now, that was actually
0:54:36 > 0:54:38a very fine new dish, Matt,
0:54:38 > 0:54:40and a very brave one, if I might say so.
0:54:40 > 0:54:42But there were just too many elements
0:54:42 > 0:54:46- that didn't quite work for us. - Thank you very much.
0:54:50 > 0:54:52In fifth place...
0:54:53 > 0:54:54..it's...
0:54:56 > 0:54:59..Ben. Now, Ben, your fellow chefs thought
0:54:59 > 0:55:03very, very highly of your dish, but we felt it was just
0:55:03 > 0:55:07a bit too rich and too large for the banquet.
0:55:07 > 0:55:09No worries. Thank you for your feedback.
0:55:12 > 0:55:14- MATT:- Oh! - RICH:- What's that all about?
0:55:14 > 0:55:17- MATT:- I don't believe that. - RICH:- Mate...- BEN:- Oh, well.
0:55:21 > 0:55:24Right, it's down to the last four.
0:55:25 > 0:55:27And in fourth place...
0:55:30 > 0:55:31..it's...
0:55:33 > 0:55:35..Adam. Adam, that dish was a vast improvement
0:55:35 > 0:55:38on its previous incarnation.
0:55:39 > 0:55:42It was witty, it was elegant
0:55:42 > 0:55:46and it fell short by the tiniest margin, so congratulations.
0:55:46 > 0:55:50I'm glad that the improvements did make improvements. Thank you.
0:55:50 > 0:55:52- PRUE:- Fantastic improvement.
0:55:55 > 0:55:57So, three of you left.
0:55:59 > 0:56:01Well, we could scarcely have had
0:56:01 > 0:56:05more contrasting and different interpretations of the brief
0:56:05 > 0:56:08than the three dishes that you served up.
0:56:08 > 0:56:13And that really posed us with a huge problem. We debated long and hard.
0:56:15 > 0:56:19And in the end, we decided that...
0:56:22 > 0:56:25..all three of you had to be on the shortlist.
0:56:27 > 0:56:30Jak, you look absolutely staggered!
0:56:30 > 0:56:33My foot's been going off this bar since number eight.
0:56:33 > 0:56:35Well, how do you feel?
0:56:35 > 0:56:38I can't believe that I've been put in the top three
0:56:38 > 0:56:40with what these guys produced today.
0:56:40 > 0:56:43I'm absolutely honoured that you think so.
0:56:43 > 0:56:44Jak, your salmon dish
0:56:44 > 0:56:46was absolutely beautiful.
0:56:46 > 0:56:49It had the tradition of the WI
0:56:49 > 0:56:52through and through. It was delicate, it was pretty.
0:56:52 > 0:56:56- It was truly wonderful. - Thank you so much.
0:56:56 > 0:57:00- Matt.- Absolutely over the moon!
0:57:00 > 0:57:02LAUGHTER
0:57:02 > 0:57:03Well, I must say,
0:57:03 > 0:57:07I thought your lobster dish was wonderfully refined
0:57:07 > 0:57:10and it was simply a joy to eat. Well, Michael.
0:57:10 > 0:57:14Really happy to be in the shortlist, given my poor result yesterday,
0:57:14 > 0:57:16- so thank you all for that. - What can I say?
0:57:16 > 0:57:19Your fish dish was absolutely extraordinary.
0:57:19 > 0:57:21It was a completely original take
0:57:21 > 0:57:24- on the brief. Great dish.- Thank you.
0:57:24 > 0:57:26I've had a phenomenal day. Thank you.
0:57:26 > 0:57:29Perfect dishes, perfect cooking.
0:57:29 > 0:57:32Whoever wins, it's going to be an amazing banquet.
0:57:32 > 0:57:34- Thank you. Well done. - OLIVER:- See you all tomorrow.
0:57:35 > 0:57:38From yesterday, on the chefs' shortlist,
0:57:38 > 0:57:42to today on judges' shortlist, I've done so well!
0:57:42 > 0:57:44- PRUE:- I was genuinely moved by Jak's reaction.
0:57:44 > 0:57:48She just did not think she was going to get through.
0:57:48 > 0:57:49I'm really disappointed.
0:57:49 > 0:57:52You can't take for granted, being shortlisted by the chefs,
0:57:52 > 0:57:56that you're going to be shortlisted by the judges, but, you know, I did.
0:57:56 > 0:57:59I'm not best pleased. You don't want your name to be called out first,
0:57:59 > 0:58:02especially when you've gone from the height of being called last.
0:58:02 > 0:58:04Takes you back down to Earth.
0:58:04 > 0:58:08It's a nice feeling to be shortlisted for my fish course.
0:58:08 > 0:58:10Michael's got star written all over him, doesn't he?
0:58:10 > 0:58:13He's not arrogant but he's very confident in what he does.
0:58:13 > 0:58:17- What happened? - We've all got shortlisted
0:58:17 > 0:58:21- to possibly go to the banquet. - ALL: Well done.
0:58:24 > 0:58:28All of my family and my grandmother would be absolutely made up.
0:58:28 > 0:58:30They're behind me 100%
0:58:30 > 0:58:33and wherever my grandmother is, I'm sure she is as well.