0:00:03 > 0:00:06It's the national finals of Great British Menu.
0:00:06 > 0:00:07It's do or die.
0:00:07 > 0:00:12And decision day for eight of the country's finest chefs.
0:00:12 > 0:00:14The pressure is unreal.
0:00:14 > 0:00:17The competition has been fiercely fought...
0:00:17 > 0:00:20You might as well just stop cooking now, to be honest.
0:00:20 > 0:00:21Bring your game on.
0:00:22 > 0:00:25..in the battle to cook at a celebratory banquet
0:00:25 > 0:00:29marking 100 years of the Women's Institute.
0:00:29 > 0:00:32I want to make sure that this is absolute perfection.
0:00:32 > 0:00:35This week there have been gastronomic highs...
0:00:35 > 0:00:37I'm literally stunned.
0:00:37 > 0:00:40It's a fantastic piece of cooking.
0:00:40 > 0:00:43- Yes. - ..and disappointing lows...
0:00:43 > 0:00:45I'm not 100% happy so I'm not serving it.
0:00:45 > 0:00:47I think there might be tears.
0:00:47 > 0:00:51..with the fearsome judges demanding perfection.
0:00:51 > 0:00:53It's a dish of confusion. Where is its heart?
0:00:53 > 0:00:56- The WI deserve better. - They do.
0:00:56 > 0:00:59Every one of those tiny things is perfect.
0:01:00 > 0:01:03Yesterday's main course saw Richard Bainbridge impress yet again.
0:01:03 > 0:01:07It had theatre and most of all it was absolutely delicious.
0:01:07 > 0:01:10With Ben Arnold sitting high up the leaderboard
0:01:10 > 0:01:12for the first time this week.
0:01:12 > 0:01:15That pie was a real joy to eat.
0:01:15 > 0:01:18But Matt Gillan plated a perfect dish
0:01:18 > 0:01:20and was crowned outright winner.
0:01:20 > 0:01:22- Hello, mother.- Hello.
0:01:22 > 0:01:24They've put me straight through to the banquet.
0:01:24 > 0:01:29Oh, Matthew. I'm so pleased and I'm so proud of you.
0:01:29 > 0:01:30Thank you very much.
0:01:31 > 0:01:35Today's dessert course is the last chance to make the shortlist.
0:01:35 > 0:01:38I've got so much still to prove.
0:01:38 > 0:01:39I've got to do well.
0:01:39 > 0:01:41I don't want to leave here with nothing.
0:01:41 > 0:01:44You know, you start doubting yourself, you know?
0:01:44 > 0:01:48And the judges decide which dishes will be cooked at the banquet.
0:01:48 > 0:01:51But do you think the ladies at the WI would like that?
0:01:51 > 0:01:53I just don't think it's dramatic enough.
0:01:53 > 0:01:56It's got to be perfection.
0:01:56 > 0:01:58Only flawless cooking...
0:01:58 > 0:02:00Absolutely stunning.
0:02:00 > 0:02:02I think it's one of the finest trifles I have ever eaten.
0:02:02 > 0:02:05- It's phenomenal. - ..will triumph.
0:02:05 > 0:02:07If it doesn't work, there's no dish.
0:02:08 > 0:02:10Yeah, bit of a gutter, to be honest.
0:02:10 > 0:02:12I hope I'm going to get it right.
0:02:25 > 0:02:28First to arrive, Northern Ireland's Ben Arnold
0:02:28 > 0:02:30and Adam Bannister for Wales,
0:02:30 > 0:02:33the only chefs not yet shortlisted to cook at the banquet.
0:02:35 > 0:02:36How are you feeling today?
0:02:36 > 0:02:38A bit disappointed. Still not on the shortlist.
0:02:38 > 0:02:41This is my strongest dish today so I'm pretty confident.
0:02:43 > 0:02:47Seeking perfect desserts to put on today's shortlist or fast-track
0:02:47 > 0:02:50straight to the banquet are judges Prue Leith,
0:02:50 > 0:02:53Matthew Fort and Oliver Peyton.
0:02:53 > 0:02:57The chefs today are going to have to cook and create amazing dishes.
0:02:57 > 0:03:01I want to end the day with the word 'perfection' written there.
0:03:01 > 0:03:05Next to arrive, the two chefs on the starter shortlist,
0:03:05 > 0:03:07central region's Richard Bainbridge
0:03:07 > 0:03:09and Josh Eggleton from the South West.
0:03:09 > 0:03:11- Morning, boys.- Morning.
0:03:11 > 0:03:13- How are you guys feeling? - Feeling good today.
0:03:13 > 0:03:15This is do or die now. There's no more chances after today.
0:03:15 > 0:03:17I'm looking forward to a really strong shortlist
0:03:17 > 0:03:19because there are at least two puddings
0:03:19 > 0:03:21that we thought very highly of.
0:03:22 > 0:03:26They're followed by the three chefs shortlisted for the fish course,
0:03:26 > 0:03:28the North East's Michael O'Hare...
0:03:28 > 0:03:31- Chefs.- Morning.- Morning.
0:03:31 > 0:03:35..Scottish champion Jak O'Donnell and Matt Worswick from the North West.
0:03:35 > 0:03:37- How are you feeling? - I'm feeling good, actually.
0:03:37 > 0:03:40I'm looking forward to desserts today.
0:03:40 > 0:03:41It would be nice to finish on a high,
0:03:41 > 0:03:43so I'm going to give it everything I've got.
0:03:43 > 0:03:46It's the final dish of the banquet.
0:03:46 > 0:03:50It's got to be as perfect as everything that went before.
0:03:50 > 0:03:55Especially as it's for the WI. The WI do love a bit of pudding.
0:03:55 > 0:03:57Last to arrive is Matt Gillan
0:03:57 > 0:04:01who already knows he's cooking the main course at the banquet.
0:04:01 > 0:04:03Here he is, the champion. A god amongst men.
0:04:06 > 0:04:08Still a chance to get another dish to the banquet.
0:04:08 > 0:04:11You know, I'm not going to rest up on just having one dish there.
0:04:11 > 0:04:14- So, let's get cooking. - OTHERS:- Yes.
0:04:17 > 0:04:22Helping the judges ensure the food reaches the WI's impeccable standards
0:04:22 > 0:04:27is Mary Gwynn, a WI member and renowned food writer.
0:04:27 > 0:04:28Mary, welcome back to the judges' chamber.
0:04:28 > 0:04:30Hello, Oliver.
0:04:30 > 0:04:34She helped crown Matt Gillan, the London and South East champion.
0:04:34 > 0:04:37Well, I think you're here on the most difficult day - pudding day.
0:04:37 > 0:04:40Well, I am a pudding person, so I'm really happy to be here.
0:04:40 > 0:04:44Mary, you are deeply involved with the WI, aren't you?
0:04:44 > 0:04:47I've written the centenary cookbook.
0:04:47 > 0:04:50The things that I've discovered were a real joy.
0:04:50 > 0:04:54To pick 100 recipes to go in the book was very, very difficult.
0:04:54 > 0:04:56Did you discover any particular puddings?
0:04:56 > 0:04:57Really lots of the classics.
0:04:57 > 0:05:00Those puddings, those simple, home puddings,
0:05:00 > 0:05:04they might not be doing, you know, drizzles of this,
0:05:04 > 0:05:09and smears of that, but they know flavour and they know technique.
0:05:09 > 0:05:12We've had one guiding principle all week and that is perfection.
0:05:12 > 0:05:15Isn't perfection second nature to the WI?
0:05:15 > 0:05:18It's a high standard to set and they expect it.
0:05:18 > 0:05:21So, yeah, I'm going to be tough.
0:05:23 > 0:05:27The first group of chefs to cook today are Adam Bannister from Wales,
0:05:27 > 0:05:30Matt Worswick representing the North West
0:05:30 > 0:05:32and Scottish champion Jak O'Donnell.
0:05:34 > 0:05:35- Good luck.- Good luck.
0:05:35 > 0:05:37- Good luck. - Have a good day.
0:05:37 > 0:05:38Good luck.
0:05:40 > 0:05:44All three chefs are making changes to the desserts they served
0:05:44 > 0:05:48in the regional heats in their attempt to plate perfect dishes,
0:05:48 > 0:05:49so the pressure's on.
0:05:49 > 0:05:51So, how are we feeling today then, guys?
0:05:51 > 0:05:52Still feeling nervous.
0:05:52 > 0:05:54I've got so much still to prove.
0:05:54 > 0:05:58- Your nerves don't disappear...- No. - ..as the week goes on.
0:05:58 > 0:06:01It's just a nervous kitchen, if you ask me.
0:06:02 > 0:06:06Matt and Jak each have their fish dishes in contention for the banquet,
0:06:06 > 0:06:09but Adam is yet to get a dish shortlisted.
0:06:09 > 0:06:13This is his last chance, but it's a tough course.
0:06:13 > 0:06:16Everything needs to be perfect throughout the week, but this one,
0:06:16 > 0:06:20I think, this is the one that they're so good at themselves.
0:06:20 > 0:06:22I think the WI have such a great reputation
0:06:22 > 0:06:24for their baking and their cakes.
0:06:24 > 0:06:26There's no fooling them.
0:06:26 > 0:06:30You know, they would know instantly on seeing a dish if it was right
0:06:30 > 0:06:32before they even tasted it.
0:06:35 > 0:06:37First up is Jak O'Donnell,
0:06:37 > 0:06:40the only regional champion who's cooked in final's week before.
0:06:40 > 0:06:43Although she's on the fish shortlist,
0:06:43 > 0:06:46yesterday her main course was a let down for the judges
0:06:46 > 0:06:49and her fellow chefs, leaving her in last place.
0:06:50 > 0:06:51Disappointed in yesterday,
0:06:51 > 0:06:53but that's what happens in the competition.
0:06:53 > 0:06:55I would love to go on the shortlist again,
0:06:55 > 0:06:58so I'm going to give today everything that I've got
0:06:58 > 0:07:02to get to a banquet that means an awful lot to me.
0:07:03 > 0:07:07All week Jak's aimed to hit the brief with traditional dishes
0:07:07 > 0:07:10inspired by the SWRI and her granny.
0:07:10 > 0:07:12Her dessert is a clootie dumpling,
0:07:12 > 0:07:16similar to a Christmas pudding, based on her granny's recipe.
0:07:16 > 0:07:22So, Mary, first up we have Jak O'Donnell, our only female chef.
0:07:22 > 0:07:24Hootie cootie, I love a clootie.
0:07:24 > 0:07:28It's a sort of steamed item and it's filled with fruit and spices
0:07:28 > 0:07:30and all things that we love.
0:07:30 > 0:07:33It tasted good, it was just what I would describe
0:07:33 > 0:07:34as a little bit rich.
0:07:35 > 0:07:38They were unbelievably particular about this one.
0:07:38 > 0:07:42In Scotland, it's something that is very special to me
0:07:42 > 0:07:45cos my granny made me one every, single birthday
0:07:45 > 0:07:49and that was...it's a celebration cake and that's why I chose it.
0:07:49 > 0:07:52However, I've made it look slightly more attractive.
0:07:53 > 0:07:56In the regional heats, Jak's dish wasn't refined enough
0:07:56 > 0:07:58scoring sevens and eights.
0:07:58 > 0:08:01So she's made changes today in the hope of scoring tens.
0:08:01 > 0:08:04Slices of clootie dumpling with whisky jelly cubes
0:08:04 > 0:08:06and mini treacle meringues.
0:08:06 > 0:08:08I have a Scottish heritage myself.
0:08:08 > 0:08:12My grandmother was from Edinburgh and from her traditional puds,
0:08:12 > 0:08:16so steamed marmalade sponge and a good clootie dumpling.
0:08:16 > 0:08:19So Jak is there already with me.
0:08:19 > 0:08:21I'm championing this one and as a woman.
0:08:21 > 0:08:25- You're in the SWRI for Scotland? - Yeah.
0:08:25 > 0:08:29Does that give you added pressure today to perform?
0:08:29 > 0:08:34Seeing as though you're in the Scottish version of the WI?
0:08:34 > 0:08:37- It actually does because they're that critical.- Yeah.
0:08:37 > 0:08:40In the nicest possible way.
0:08:46 > 0:08:48How's it going?
0:08:48 > 0:08:50Desserts are always tense, aren't they?
0:08:50 > 0:08:53Doing it for the WI is just absolutely nerve-racking.
0:08:53 > 0:08:57You're in their arena, it's just, you know, it's a big ask,
0:08:57 > 0:08:58to be honest with you so...
0:08:58 > 0:09:01Plus, none of us are pastry chefs.
0:09:01 > 0:09:04Well, I hear Jak used to be a pastry chef, though.
0:09:04 > 0:09:07- Are you a pastry chef, Jak?- Whoa. - You kept that quiet over there.
0:09:07 > 0:09:08- JAK:- I was.
0:09:10 > 0:09:13Jak is sticking with her original presentation.
0:09:13 > 0:09:16So into miniature whisky stills, go raisin tuile
0:09:16 > 0:09:18and clootie dumpling pieces
0:09:18 > 0:09:24with the new addition of whisky jelly cubes and treacle meringues
0:09:24 > 0:09:26followed by more clootie dumpling.
0:09:28 > 0:09:30I thought we'd have a little bit of tartan.
0:09:30 > 0:09:33- Is that for your family or...? - No, it's the SWRI tartan.
0:09:33 > 0:09:35Oh, nice, oh, lovely.
0:09:35 > 0:09:39Whisky custard is served in individual jugs on the side.
0:09:45 > 0:09:47- Thanks very much. - They look lovely.
0:09:47 > 0:09:50I need the rest of the whisky to calm myself down.
0:09:51 > 0:09:53Well done, Jak, that looks lovely.
0:09:56 > 0:09:58Massive sigh of relief.
0:09:58 > 0:10:03It was a lot of pressure this week cooking for such flawless standards.
0:10:04 > 0:10:05I don't think I could have done any more,
0:10:05 > 0:10:07I think I got all the elements right.
0:10:10 > 0:10:13Wow. What's hidden under here?
0:10:15 > 0:10:18The presentation going out looked absolutely stunning.
0:10:18 > 0:10:22I like the copper pot, I thought it was great.
0:10:22 > 0:10:23Heavens.
0:10:23 > 0:10:26Oh, it still smells spicy and delicious.
0:10:26 > 0:10:28I think this is about as posh
0:10:28 > 0:10:30as clootie dumplings is ever going to get.
0:10:31 > 0:10:33I think it tastes delicious.
0:10:33 > 0:10:35I think it's really homely and moreish.
0:10:35 > 0:10:38I think visually it's great, but it's too heavy.
0:10:38 > 0:10:40I don't think it's the lightest of puddings.
0:10:40 > 0:10:43I think the clootie dumpling was better last time. It was lighter.
0:10:43 > 0:10:48Something that's so simple has got to be impeccable.
0:10:48 > 0:10:50It's a step up from Christmas pudding, it's not as clotted,
0:10:50 > 0:10:54it's not as heavy and it's not as dense with the fruit.
0:10:54 > 0:10:56What does the jelly taste of? Hm.
0:10:56 > 0:10:58Mm. It's whisky jelly.
0:10:58 > 0:11:01I don't think the jelly's all that good, actually.
0:11:01 > 0:11:04I think it needs more whisky, myself.
0:11:04 > 0:11:08There's a great sweetness to the dish, almost sickly.
0:11:08 > 0:11:11This dish is a tragedy, but it is saved by the custard.
0:11:11 > 0:11:13The custard's a very good custard.
0:11:13 > 0:11:15- She should've just started with the custard...- Yes.
0:11:15 > 0:11:17..and thought, "How can I highlight the custard?"
0:11:19 > 0:11:22The chefs are also scoring each other's dishes.
0:11:22 > 0:11:25Their scores will be averaged and added to the judges'
0:11:25 > 0:11:27to determine the final leaderboard
0:11:27 > 0:11:30and potentially help to select the dishes in contention
0:11:30 > 0:11:31for the banquet menu.
0:11:32 > 0:11:35I'm going to give it an eight.
0:11:35 > 0:11:38For a banquet dish, that's where I struggle.
0:11:38 > 0:11:41- So...six.- Ohhh.
0:11:41 > 0:11:42I don't think this is a show stopper.
0:11:42 > 0:11:44I'd give it a seven.
0:11:44 > 0:11:47Don't think it's quite elegant enough for the banquet.
0:11:47 > 0:11:48I'm going to score it a six.
0:11:48 > 0:11:50I just think it is so unsuitable.
0:11:56 > 0:11:59Next up is Matt Worswick for the North West.
0:11:59 > 0:12:01His fish dish has made the shortlist,
0:12:01 > 0:12:04but yesterday his main course disappointed.
0:12:04 > 0:12:07Yesterday was a massive surprise for Matt to go straight through,
0:12:07 > 0:12:09but I think he deserved it.
0:12:09 > 0:12:11He had a really, really good dish.
0:12:11 > 0:12:14So, I need to really pull my socks up.
0:12:14 > 0:12:18Matt's dessert, a modern take on apple crumble,
0:12:18 > 0:12:20didn't impress the judges in the regional heats.
0:12:20 > 0:12:23Matt Worswick, very talented fellow.
0:12:23 > 0:12:25Except the pudding.
0:12:25 > 0:12:27Well...it wasn't his finest hour.
0:12:27 > 0:12:30I thought I'd get a ten, but it never happened, I got a five.
0:12:30 > 0:12:32So, I've gone back to the drawing board.
0:12:32 > 0:12:33Matt's sticking with the same theme.
0:12:33 > 0:12:38Like the rest of his menu, the dish is in homage to his grandmother
0:12:38 > 0:12:40and is inspired by an apple tree in her garden.
0:12:40 > 0:12:44But in the quest for perfection, he's taking a risk
0:12:44 > 0:12:47by changing the whole recipe, serving apple upside-down cake
0:12:47 > 0:12:49and adding a custard element.
0:12:49 > 0:12:52The judges said last time that they wanted custard,
0:12:52 > 0:12:55so I'm going to set some custard and sort of do some cubes.
0:12:55 > 0:12:57I'm doing custard, as well.
0:12:57 > 0:13:00It's also like a set custard like yours.
0:13:00 > 0:13:03So, whose is going to be better?
0:13:03 > 0:13:04The custard that you poured out of my jug
0:13:04 > 0:13:06cos that's how custard should be.
0:13:06 > 0:13:08It's the WI we're talking about.
0:13:08 > 0:13:11It's like the battle of the custards, isn't it? I suppose.
0:13:11 > 0:13:13I've got to say, taking on an upside-down cake,
0:13:13 > 0:13:16- I think...WI...brave man. - Challenging.
0:13:16 > 0:13:21Simplicity and this is what...this is the WI's secret weapon.
0:13:21 > 0:13:23Simplicity is the hardest thing to do well.
0:13:23 > 0:13:25- MATT:- I really like this dish.
0:13:25 > 0:13:29I believe in it, you know, it's got a great story for the brief,
0:13:29 > 0:13:32so I've just got to try and execute it as good as I can.
0:13:36 > 0:13:38- How you doing, mate? - I'm all right.
0:13:40 > 0:13:43Matt's struggling to get his individual upside-down cakes
0:13:43 > 0:13:44out of their moulds.
0:13:46 > 0:13:47You having problems there?
0:13:47 > 0:13:49- MATT:- No, it's just very, very hot.
0:13:50 > 0:13:52I want to get them perfect for the judges, so...
0:13:55 > 0:13:57The atmosphere's quite serious again.
0:13:57 > 0:14:00It's the WI and they're fantastic bakers.
0:14:00 > 0:14:03So the puddings have got to be absolutely perfect.
0:14:05 > 0:14:09First into Matt's bowls are the upside-down apple cakes
0:14:09 > 0:14:12followed by unusual pickled apple balls.
0:14:13 > 0:14:15Then, side of brandy ice cream
0:14:15 > 0:14:19and his new addition of set custard cubes.
0:14:20 > 0:14:22He garnishes with apple blossom...
0:14:24 > 0:14:25..and lemon balm...
0:14:27 > 0:14:29..and serves inside decorative apples.
0:14:32 > 0:14:34OK, take the crate in. Lift the apple out.
0:14:34 > 0:14:37- Thank you very much. - Well done, Matt.
0:14:37 > 0:14:40- Nice one.- They're big apples.
0:14:40 > 0:14:41They look amazing, though, don't they?
0:14:41 > 0:14:44For me, you know, it means a lot that dish
0:14:44 > 0:14:47and hopefully the judges and the WI will like it.
0:14:51 > 0:14:54Changing the dish completely is a massive risk.
0:14:54 > 0:14:56Hopefully, it will get a better score than the last one.
0:14:56 > 0:14:58We'll just have to wait and see.
0:15:01 > 0:15:03The apples are back.
0:15:03 > 0:15:07I thought the apples looked great. Presentation. Had an impact.
0:15:08 > 0:15:11- Whoa.- Hm, got a smell.
0:15:11 > 0:15:13Well, that looks an improvement, doesn't it?
0:15:13 > 0:15:15- Smells wonderful.- Smells lovely.
0:15:18 > 0:15:20I'm slightly struggling with it.
0:15:20 > 0:15:22There's not much room to see in the bowl.
0:15:22 > 0:15:25But I can't work out what's the up and what's the down.
0:15:26 > 0:15:29Put a ring and then pour the sponge on top?
0:15:29 > 0:15:32- Yeah.- But the sponge has gone under the ring.- I know.
0:15:32 > 0:15:37This is not an upside-down cake. It is...it has got apple inside it.
0:15:37 > 0:15:38Not enough apple, in my opinion.
0:15:40 > 0:15:42It's quite an intense ice cream, isn't it?
0:15:42 > 0:15:46It's good ice cream, but it's not meant to be the central thing.
0:15:46 > 0:15:47And it's overpowering.
0:15:47 > 0:15:50The cube of custard with a bit of the ice cream that's what I like,
0:15:50 > 0:15:52but then you get into the pickled apple,
0:15:52 > 0:15:54which is a real shock.
0:15:57 > 0:16:00There's more to this dish than what meets the eye.
0:16:00 > 0:16:01Is there too much going on?
0:16:01 > 0:16:03I think elements of it are OK.
0:16:03 > 0:16:08You know, this is a high-risk dish and one that hasn't come off.
0:16:09 > 0:16:13All the elements didn't come together. It's a seven from me.
0:16:13 > 0:16:15I'm going to give it a seven.
0:16:15 > 0:16:18Massive, massive missed opportunity.
0:16:18 > 0:16:19Six.
0:16:19 > 0:16:22I think it's a lovely dish, but it's not wowing me.
0:16:22 > 0:16:24I'm going to give it a seven.
0:16:25 > 0:16:27- Reasonable but not good enough. - I agree.
0:16:31 > 0:16:34Last in this group is Adam Bannister.
0:16:34 > 0:16:38So far the Welsh champion has failed to wow the judges
0:16:38 > 0:16:41sitting mid table for all three courses.
0:16:41 > 0:16:45The week's been, you know, a bit average for me
0:16:45 > 0:16:46and average isn't good enough.
0:16:46 > 0:16:48And I'm going to push as hard as I can.
0:16:48 > 0:16:51The pressure today's a little bit different, you know,
0:16:51 > 0:16:53it is the last chance to get onto the shortlist.
0:16:55 > 0:16:56Few people missing off that list.
0:16:56 > 0:16:59I know, Adam and Ben are itching to get on.
0:16:59 > 0:17:02They're the only two who haven't made it through yet.
0:17:02 > 0:17:04I know Adam's got something spectacular planned,
0:17:04 > 0:17:06but what, I don't know.
0:17:06 > 0:17:10Adam's shortlist hopes rest on a new version of his dessert,
0:17:10 > 0:17:13a modern take on his childhood favourites,
0:17:13 > 0:17:16jelly custard and meringues with poached rhubarb.
0:17:16 > 0:17:18But after the judges marked his dish down
0:17:18 > 0:17:20in the regional heats for lacking theatre,
0:17:20 > 0:17:23he's transformed his original sponge and ice cream
0:17:23 > 0:17:26into a flaming baked Alaska.
0:17:26 > 0:17:28I really loved some of his dishes
0:17:28 > 0:17:31and I hope that he gets on the shortlist today.
0:17:31 > 0:17:33Well, he's going to have to improve his pudding a bit
0:17:33 > 0:17:37because last time the ice cream was fantastic
0:17:37 > 0:17:38and the rhubarb was delicious,
0:17:38 > 0:17:42but the sponge cake - it was like wet cardboard.
0:17:43 > 0:17:46With the brief demanding perfection, there's no room for error.
0:17:46 > 0:17:51But Adam's having problems with his rhubarb jelly not setting properly.
0:17:51 > 0:17:55- It's just like that.- Just calm down and just do things one at a time.
0:17:56 > 0:17:59You know, you start doubting yourself, you know?
0:18:01 > 0:18:04As far as I can make out, he's using exactly the same ingredients.
0:18:04 > 0:18:07It'll be interesting how he can reconfigure these
0:18:07 > 0:18:09into something so majestic and so marvellous,
0:18:09 > 0:18:11it'll get on the shortlist.
0:18:12 > 0:18:14Did you say there was any risks with your dessert?
0:18:14 > 0:18:17The iced dessert that you're going to set on fire?
0:18:19 > 0:18:22Traditionally, a baked Alaska is cooked in the oven
0:18:22 > 0:18:23to give a scorched meringue case,
0:18:23 > 0:18:26but leaving the inside perfectly frozen.
0:18:27 > 0:18:30Adam's using a blowtorch instead.
0:18:31 > 0:18:36But as he begins plating up, he's still having problems with his jelly.
0:18:39 > 0:18:41Not coming out of the mould perfect, is it?
0:18:41 > 0:18:43Yeah, bit of a gutter, to be honest.
0:18:43 > 0:18:47His fellow chefs step in to help with the presentation.
0:18:47 > 0:18:49- Shall I try to do one like that? - Yeah, go for it.
0:18:52 > 0:18:55Adam has no choice but to settle with smaller portions of jelly.
0:18:58 > 0:19:02Topped with set vanilla custard and poached rhubarb.
0:19:03 > 0:19:06The baked Alaska is served as a centrepiece
0:19:06 > 0:19:08to be lit and shared at the table.
0:19:10 > 0:19:13And that is to cut.
0:19:16 > 0:19:19- Well done. Well done, mate. - Thanks. Cheers.
0:19:19 > 0:19:20Right. Well done, buddy.
0:19:22 > 0:19:24I gave it everything I could today.
0:19:24 > 0:19:26Pressure definitely got to me again.
0:19:26 > 0:19:29I hope I haven't let myself down too much today.
0:19:33 > 0:19:37- Oh, look at that. - I think that's fun.
0:19:37 > 0:19:39He did well to put up such a pretty dish
0:19:39 > 0:19:42given how under pressure he was.
0:19:43 > 0:19:45There we are.
0:19:46 > 0:19:48I think it's a dramatic, wonderful pudding,
0:19:48 > 0:19:52but this sponge is not WI standard.
0:19:52 > 0:19:54The sponge is a colossal failure.
0:19:54 > 0:19:56The ice cream roll, I think it's really good.
0:19:56 > 0:19:58Sponge on the outside,
0:19:58 > 0:19:59I think that works really well, as well.
0:19:59 > 0:20:04The custard - it's far too solid.
0:20:04 > 0:20:06The basic flavours are great.
0:20:06 > 0:20:08The rhubarb's perfect, the jelly's perfect.
0:20:08 > 0:20:09I think the jelly is tasty,
0:20:09 > 0:20:11I think the custard is nice and vanilla-y.
0:20:11 > 0:20:15It's just really nice, you know, to eat. I really, really like it.
0:20:15 > 0:20:16It's not baked Alaska.
0:20:16 > 0:20:19This has been blowtorched, not baked.
0:20:19 > 0:20:22I can't see how the dish is a baked Alaska.
0:20:22 > 0:20:26For me, it's missing that lovely, crunchy little edge
0:20:26 > 0:20:28you get on the meringue when it's been in the hot oven.
0:20:28 > 0:20:30Maybe, he just can't bake.
0:20:30 > 0:20:31Well, then he should have chosen a pudding
0:20:31 > 0:20:33that had nothing to do with baking.
0:20:33 > 0:20:34What a pity.
0:20:35 > 0:20:39Did enjoy eating it, so I'm going to give it an eight.
0:20:39 > 0:20:41- I think it could have been amazing...- But it isn't.
0:20:41 > 0:20:45I'm going to score this dish an eight. It's a nice dessert.
0:20:46 > 0:20:49It's maybe not at the standard of the ladies at the WI.
0:20:49 > 0:20:50I'm going to give it a six.
0:20:54 > 0:20:58The second group into the kitchen are Michael O'Hare from the North East
0:20:58 > 0:21:02and Matt Gillan representing London and the South East.
0:21:02 > 0:21:07- Matt.- Good luck.
0:21:07 > 0:21:09Well, I have to say so far this morning
0:21:09 > 0:21:10I don't think we found a pudding
0:21:10 > 0:21:13that the ladies at the WI, my colleagues,
0:21:13 > 0:21:15would really feel was acceptable at the banquet.
0:21:15 > 0:21:19If it doesn't get a nine or ten, it ain't going to get in there.
0:21:19 > 0:21:24All the puddings were half-baked in concept and half-baked in execution.
0:21:24 > 0:21:27Mary, maybe you need to go into that kitchen there
0:21:27 > 0:21:29and give them the WI cookbook.
0:21:33 > 0:21:35First to cook is London and the South East champion
0:21:35 > 0:21:37Matt Gillan.
0:21:37 > 0:21:40The Michelin-starred chef only just made it through to the finals
0:21:40 > 0:21:43and had an average start to the week,
0:21:43 > 0:21:47but yesterday, his goat main course was a triumph.
0:21:47 > 0:21:50Now, I've had the night to let everything sink in.
0:21:50 > 0:21:55You know, it is amazing to get tens across the board for my main course.
0:21:55 > 0:21:59I am absolutely on cloud nine still.
0:21:59 > 0:22:01So, Matt, you're already through to the banquet.
0:22:01 > 0:22:03Does that ease the pressure a little bit for you?
0:22:03 > 0:22:06- A bit of weight off your shoulders? - Not really.
0:22:06 > 0:22:09As much as it's a relief, it hasn't eased the pressure
0:22:09 > 0:22:11cos I still have goals for today for this dish.
0:22:14 > 0:22:18Matt's menu has charted the history of the WI
0:22:18 > 0:22:23with his dessert inspired by a recent campaign to save the honeybee.
0:22:23 > 0:22:25But in the regional heats,
0:22:25 > 0:22:28the judges found his strong honey dish far too sweet.
0:22:28 > 0:22:30Well, Matt Gillan, for me, is absolutely the find
0:22:30 > 0:22:31of this competition.
0:22:31 > 0:22:34He's just got better and better as he's gone on.
0:22:34 > 0:22:36Yesterday, his main course was that good
0:22:36 > 0:22:38it's gone straight through to the banquet.
0:22:38 > 0:22:41But you know what? Last time his pudding wasn't up to much.
0:22:41 > 0:22:43Yes, well, I was here and I remember it well.
0:22:43 > 0:22:45Too much honey and not a good sponge.
0:22:45 > 0:22:48He needs to have upped his game.
0:22:48 > 0:22:50I've changed every recipe except my sorbet recipe.
0:22:50 > 0:22:54So it's a much lighter, much cleaner, less sweet dish.
0:22:54 > 0:22:57In a bid to repeat his main course success,
0:22:57 > 0:22:59Matt has reduced the sweetness of his sponge,
0:22:59 > 0:23:02set yoghurt and fennel sorbet,
0:23:02 > 0:23:06and replaced the white chocolate mousse with a honeycomb panna cotta.
0:23:06 > 0:23:07Is this a worry or a risk for you?
0:23:07 > 0:23:10Yeah, it's a risk, but you know, it's Great British Menu.
0:23:10 > 0:23:12If you're not taking a risk, if you're not pushing yourself
0:23:12 > 0:23:14then what's the point in being here?
0:23:14 > 0:23:16All he's got to do is improve the technique a bit.
0:23:19 > 0:23:22First onto Matt's new beehive plates are honey sponges.
0:23:23 > 0:23:28A new oat and pollen crumb, set honey yoghurt...
0:23:28 > 0:23:31and dots of lemon and mead curd.
0:23:33 > 0:23:35What's that you're putting on?
0:23:35 > 0:23:38This is a mead and lemon gel.
0:23:38 > 0:23:43He sprinkles with bee pollen and adds honeycomb pieces,
0:23:43 > 0:23:47fennel sorbet and fennel tops.
0:23:48 > 0:23:51Last onto the dish is a new honey panna cotta.
0:23:51 > 0:23:54Stunning. Absolutely stunning.
0:23:54 > 0:23:58And, finally, a new edition of honey tuile.
0:24:03 > 0:24:04OK, thank you very much.
0:24:06 > 0:24:08- Phwoar. - Well done, man.
0:24:08 > 0:24:11- That looks spectacular. - Yeah, that looks excellent.
0:24:11 > 0:24:15That's clever. Very clever.
0:24:15 > 0:24:17Do you know what? Maybe I should've just taken my goat dish
0:24:17 > 0:24:19and just relaxed a bit cos...
0:24:21 > 0:24:23My stomach's bubbling a little bit.
0:24:23 > 0:24:25I want a good score from the judges.
0:24:27 > 0:24:28- OLIVER:- Thank you very much.
0:24:28 > 0:24:30- MATTHEW:- Well, this is a little bit different, isn't it?
0:24:30 > 0:24:31It's so beautiful.
0:24:31 > 0:24:35Presentation-wise, I think it's outstanding.
0:24:35 > 0:24:36Looked incredible.
0:24:38 > 0:24:40Mm. Mmm.
0:24:40 > 0:24:43Well, the cake is a huge improvement. Hooray!
0:24:43 > 0:24:46I don't know if the sponge will be up to WI standards.
0:24:46 > 0:24:50All the details have been worked on and worked on to very good effect.
0:24:50 > 0:24:55He's really refined it and the fennel sorbet is a real joy.
0:24:55 > 0:24:56- Gosh.- It's phenomenal.
0:24:56 > 0:25:00The fennel sorbet and the honey cake was all really, really delicious.
0:25:01 > 0:25:05I really hated that honey overdose before.
0:25:05 > 0:25:07And he's managed to pull it back extremely well.
0:25:07 > 0:25:08It's astonishing.
0:25:08 > 0:25:11I think he's nailed it again, if I'm totally honest.
0:25:11 > 0:25:14It's got its feet on the ground,
0:25:14 > 0:25:16but it's got its head up in the clouds.
0:25:16 > 0:25:17I think it's wonderful.
0:25:17 > 0:25:21Let's support the bee. We need our bees.
0:25:23 > 0:25:25It's a ten.
0:25:25 > 0:25:27For me, I'm going to give it a nine.
0:25:27 > 0:25:29I think it's perfect.
0:25:29 > 0:25:32I can see this ending the banquet, so I would give it ten.
0:25:32 > 0:25:35HE BREATHES IN SHARPLY
0:25:35 > 0:25:37As much as I don't want to give him it...
0:25:39 > 0:25:41..it's a very disappointing ten.
0:25:42 > 0:25:44Disappointing for me.
0:25:49 > 0:25:52Next up, battling for a place at the banquet
0:25:52 > 0:25:54is North East champion Michael O'Hare.
0:25:54 > 0:25:55I'm determined to go all the way
0:25:55 > 0:25:57and get a chance to cook for the ladies at the WI,
0:25:57 > 0:25:59that would be great.
0:25:59 > 0:26:02But Michael's innovative and sometimes challenging dishes
0:26:02 > 0:26:04have had a mixed reception.
0:26:04 > 0:26:06Although he's on the fish shortlist,
0:26:06 > 0:26:10he finished last on the starter course and sixth with his main.
0:26:10 > 0:26:13Michael O'Hare, he is the rock and roll star
0:26:13 > 0:26:15in this competition, you know? He stands out.
0:26:15 > 0:26:18And when it works, it is spectacular.
0:26:18 > 0:26:21But when it doesn't, it's equally spectacular,
0:26:21 > 0:26:22but not for the same reasons.
0:26:22 > 0:26:26This is one of the dishes that did not work as far as I'm concerned.
0:26:27 > 0:26:29So, Michael, what's your dish?
0:26:29 > 0:26:31Have you kept the same dish from the regionals?
0:26:31 > 0:26:33No, the judges didn't like it,
0:26:33 > 0:26:34so there was no sense in carrying on.
0:26:34 > 0:26:38This is a brand-new dish for me, it's all based on WI recipes.
0:26:38 > 0:26:42It's a risk, but Michael is hoping his new dish pays homage
0:26:42 > 0:26:46to the WI's history by modernising some of their classic recipes.
0:26:46 > 0:26:49Lavender chocolate mousse, violet ice cream
0:26:49 > 0:26:52and an unusual mashed potato element.
0:26:52 > 0:26:56A saw a book from the WI where they used potato in 95% of their dishes
0:26:56 > 0:26:59and one of them being a chocolate cake for the moisture.
0:26:59 > 0:27:01I want to take that chocolate and potato combination.
0:27:01 > 0:27:03So, what...what are you doing with the potato?
0:27:03 > 0:27:05Heavy on the vanilla and condensed milk,
0:27:05 > 0:27:10so that's going to become like a custard that'll go over the top.
0:27:10 > 0:27:14Well, lavender, violet and potato, it's going to be interesting.
0:27:16 > 0:27:19Michael might be pushing hard to get another dish shortlisted
0:27:19 > 0:27:23for the banquet, but he faces determined competition
0:27:23 > 0:27:27in the form of Richard Bainbridge, Josh Eggleton and Ben Arnold
0:27:27 > 0:27:31who all scored highly for their desserts in the regional heats.
0:27:31 > 0:27:33There's a battle with you and me, Josh,
0:27:33 > 0:27:36as we're both on the shortlist for the starter.
0:27:36 > 0:27:38So, do you think you've peaked already?
0:27:38 > 0:27:41If I'm honest? No.
0:27:42 > 0:27:44Do you think this is your strongest dish?
0:27:44 > 0:27:46I don't believe I've peaked yet, Richard.
0:27:46 > 0:27:50I feel there's time to, you know, zone in on the dessert.
0:27:51 > 0:27:53Known for his quirky style,
0:27:53 > 0:27:57Michael's plating up has attracted the attention of the other chefs.
0:27:57 > 0:28:00First on is beetroot juice and vinegar.
0:28:00 > 0:28:02Michael, so what's the presentation?
0:28:02 > 0:28:04I don't really know what the presentation is.
0:28:04 > 0:28:06It hasn't happened yet.
0:28:06 > 0:28:09So, you're trying to say this is the first time you've done it?
0:28:09 > 0:28:10In its entirety, in this guise, yeah.
0:28:13 > 0:28:18Next is a chocolate shard filled with chocolate and lavender mousse.
0:28:19 > 0:28:25Topped with puffed rice and, finally, violet ice cream.
0:28:25 > 0:28:28He garnishes with violet tuile.
0:28:28 > 0:28:32The unusual mashed potato custard foam is served on the side.
0:28:34 > 0:28:36OK, so the plate should face the judges,
0:28:36 > 0:28:40the little pans of mashed potato is one between two.
0:28:40 > 0:28:42And a little note on my brief.
0:28:42 > 0:28:45- Thank you, it's been a pleasure. - Job done.
0:28:46 > 0:28:48Cheers, mate. Cheers, thank you.
0:28:48 > 0:28:51- Well done, buddy.- Cheers, mate. Ta.
0:28:53 > 0:28:57I'm not sure if I'm going to get on that shortlist with the judges.
0:28:57 > 0:29:00I was confident in what I produced and I believe it's a great dessert.
0:29:04 > 0:29:07I hope you enjoy, if not here are some animals to look at.
0:29:09 > 0:29:12Pretty crazy, as normal.
0:29:12 > 0:29:14I wouldn't expect anything less.
0:29:14 > 0:29:17- MARY:- I have never poured mashed potato
0:29:17 > 0:29:19on my chocolate pudding before.
0:29:19 > 0:29:22And I'm not sure that it's something I want to do.
0:29:22 > 0:29:25The potato with the vanilla, it just really works.
0:29:25 > 0:29:27- Yeah, this is lovely. - Lovely, beautiful.
0:29:27 > 0:29:29- PRUE:- I'm amazed at that custard.
0:29:29 > 0:29:33I might be putting mashed potato in a few more of my dishes.
0:29:34 > 0:29:39My absolute astonishment, the violet ice cream is rather good.
0:29:39 > 0:29:42My only real problem with it is that it's too sweet.
0:29:42 > 0:29:46I think there's a couple of misses on there. This is not perfection.
0:29:46 > 0:29:49- I think the chocolate mousse is quite grainy.- Yea, it is grainy.
0:29:49 > 0:29:51I like it to be kind of, a bit more luxurious.
0:29:51 > 0:29:54I can't see it at the banquet, myself.
0:29:54 > 0:29:57- PRUE:- I mean, I just love these wild rice crispies.
0:29:57 > 0:30:00They look just like maggots.
0:30:00 > 0:30:03I think this has got the fun that they'll love.
0:30:05 > 0:30:07It's exciting. It's a great way to end the banquet.
0:30:07 > 0:30:11- I'm going to give this a nine. - I'm also going to give it a nine.
0:30:12 > 0:30:17I mean, so much of it is so good and so little of it is wrong.
0:30:17 > 0:30:19- It's an eight for me. - I'm going to give it a seven.
0:30:19 > 0:30:22I really think it is a contender for me.
0:30:26 > 0:30:28The final group into the kitchen is the Central region's
0:30:28 > 0:30:32Richard Bainbridge, Josh Eggleton representing the South West
0:30:32 > 0:30:35and Northern Ireland's Ben Arnold.
0:30:35 > 0:30:37- Good luck.- Good luck. - Good luck, mate.
0:30:37 > 0:30:39May the best Northern Irishman win.
0:30:43 > 0:30:44I was a bit concerned this morning,
0:30:44 > 0:30:47but we have zoomed back into pole position again.
0:30:47 > 0:30:49Yes, I'm delighted.
0:30:49 > 0:30:51I have been challenged, I have been surprised.
0:30:51 > 0:30:54I have smiled, which is always good. So, yeah, happy person.
0:30:54 > 0:30:58We had a really lumpy, bumpy takeoff. These last two dishes...
0:30:58 > 0:31:01Whoosh! We have climbed away.
0:31:05 > 0:31:09In the regional heats, all three impressed their veteran chef and the
0:31:09 > 0:31:13judges with their desserts so are aiming for perfection again today.
0:31:13 > 0:31:17I'm really desperate to nail this one, actually.
0:31:17 > 0:31:18Emily gave me a ten for it.
0:31:18 > 0:31:22And then the judges also, I got three tens in there as well.
0:31:22 > 0:31:24Funny you should say that.
0:31:24 > 0:31:26Richard Corrigan gave me a ten.
0:31:26 > 0:31:30And I got three tens and a nine from the judges as well.
0:31:30 > 0:31:32Same score.
0:31:32 > 0:31:34What did you get, Ben?
0:31:34 > 0:31:35I got a nine from Phil Howard.
0:31:35 > 0:31:38And then when I went down to the judging chamber,
0:31:38 > 0:31:40I got three tens and nine.
0:31:40 > 0:31:42So it looks like we are all on level pegging here.
0:31:42 > 0:31:46Well, technically, if you add the scores up, we are one ahead, no?
0:31:46 > 0:31:47Ho-ho! Well...
0:31:49 > 0:31:52Michelin-starred Josh Eggleton is first up.
0:31:52 > 0:31:55Although he is on the starter shortlist with Richard,
0:31:55 > 0:31:58he is focused on plating a perfect dessert for another
0:31:58 > 0:32:01chance at getting to the banquet.
0:32:01 > 0:32:03I am really wary of Richard's dish as a starter.
0:32:03 > 0:32:06I think it is a great dish and I can see that one going all the way.
0:32:06 > 0:32:08So I would love to get my dessert shortlisted today.
0:32:08 > 0:32:12It is quite simple, but there is no hiding if you get it wrong.
0:32:12 > 0:32:17Josh's dessert is based on a WI campaign called Mission Milk.
0:32:18 > 0:32:22The WI support the dairy farming industry in this country.
0:32:22 > 0:32:26And so I wanted to kind of celebrate that campaign, really.
0:32:26 > 0:32:30It is a take on breakfast, so hopefully put a smile on their face.
0:32:30 > 0:32:32Josh is making a junket,
0:32:32 > 0:32:35a traditional milk-based dessert that is lightly set.
0:32:35 > 0:32:37He is flavouring it with corn flakes
0:32:37 > 0:32:41and serving with a strawberry soup and granola.
0:32:41 > 0:32:43The pressure is on to repeat the nines and tens
0:32:43 > 0:32:45he scored in the regionals.
0:32:45 > 0:32:47What is the risk in this junket?
0:32:48 > 0:32:50It doesn't set.
0:32:50 > 0:32:52Basically. Simple.
0:32:52 > 0:32:54- That is a pretty big risk.- Yeah.
0:32:55 > 0:32:58Now, when did you last see junket? I mean, I love it!
0:32:58 > 0:33:00Well, I loved it as a child.
0:33:00 > 0:33:02And I have seen a lot of it
0:33:02 > 0:33:04because I have been looking back through the history of the WI.
0:33:04 > 0:33:08And the idea has the possibility of really encapsulating
0:33:08 > 0:33:09a key campaign for the WI.
0:33:09 > 0:33:12So very important.
0:33:12 > 0:33:13But Josh is having problems.
0:33:13 > 0:33:17His delicate junket is not setting and he's running out of time.
0:33:17 > 0:33:19What do you reckon?
0:33:22 > 0:33:25- Got a minute or two.- Just stick them in the blast chiller.
0:33:25 > 0:33:26So they are, like, ice cold.
0:33:26 > 0:33:27Oh, yeah.
0:33:29 > 0:33:31He is a little bit nervous about it.
0:33:31 > 0:33:34It is probably...it's a few minutes off, so it will be touch and go
0:33:34 > 0:33:37whether, you know, it is going to go on the plate as he wants it.
0:33:37 > 0:33:39If that doesn't work... I'm not serving strawberry salad.
0:33:39 > 0:33:41So if that doesn't work, there is no dish.
0:33:46 > 0:33:50The junket is meant to be served lightly set, so Josh is hoping
0:33:50 > 0:33:55the few extra minutes in the blast chiller will have been enough.
0:33:55 > 0:33:57Fresh and wild strawberries surround the outside,
0:33:57 > 0:34:00along with granola pieces.
0:34:00 > 0:34:02- MICHAEL:- How has the junket turned out, Josh, all right?
0:34:02 > 0:34:05Just, just, just set, you know?
0:34:06 > 0:34:11Josh finishes with baby basil and freeze-dried strawberries.
0:34:11 > 0:34:14The strawberry soup is served in miniature milk bottles.
0:34:18 > 0:34:20OK.
0:34:21 > 0:34:22Thank you.
0:34:22 > 0:34:24Well done, buddy. It looked great.
0:34:24 > 0:34:26The junket looked like it was just about there.
0:34:26 > 0:34:28- Are you happy with that? - Just, just set.
0:34:28 > 0:34:30I mean, I think it could have done with a bit more, you know,
0:34:30 > 0:34:32for my sanity.
0:34:32 > 0:34:34I did really well with this in the regional.
0:34:34 > 0:34:36And if I don't live back up to that,
0:34:36 > 0:34:38- I am going to be really - BLEEP- off with myself.
0:34:44 > 0:34:47I think you did the right thing in waiting to send it out
0:34:47 > 0:34:48when you did.
0:34:50 > 0:34:52I hadn't bargained for a healthy pudding.
0:34:52 > 0:34:53It looks really nice.
0:34:53 > 0:34:57Like the milk bottle on the step outside the front door.
0:34:58 > 0:35:01Well, unfortunately, mine is not set. Already this is not perfection.
0:35:01 > 0:35:05Mine isn't even not set, mine is completely split.
0:35:05 > 0:35:07It is just, just out.
0:35:07 > 0:35:09For me, if it holds, that is set enough.
0:35:09 > 0:35:11I don't think it needs any more.
0:35:11 > 0:35:13It is not like panna cotta or jelly,
0:35:13 > 0:35:15so as soon as you touch it,
0:35:15 > 0:35:16it will split.
0:35:16 > 0:35:18But this just doesn't look appealing.
0:35:18 > 0:35:21But the flavour is lovely, isn't it?
0:35:21 > 0:35:23The more I eat it, the more I seem to enjoy it.
0:35:25 > 0:35:27I think that is really enjoyable to eat.
0:35:27 > 0:35:30It's fresh, it's tasty, the fruit is beautiful.
0:35:30 > 0:35:32I think the strawberry dominates this dish.
0:35:32 > 0:35:36It was a very, very finely executed dish before.
0:35:36 > 0:35:38It is no longer that dish.
0:35:38 > 0:35:41Well, I am really surprised because the strawberries are exactly
0:35:41 > 0:35:45the same, the strawberry juice is exactly the same.
0:35:45 > 0:35:48It is a good dish, but I'm not sure it is a great dish.
0:35:48 > 0:35:51I think overall we are just a little bit underwhelmed by it.
0:35:51 > 0:35:54I applaud the spirit.
0:35:54 > 0:35:57I can't really applaud the execution.
0:35:59 > 0:36:01I am going to score this dish an eight.
0:36:01 > 0:36:04I think it probably was a nine before, now it is an eight.
0:36:04 > 0:36:06I'm going to have to score it a seven.
0:36:07 > 0:36:10Seven. That is a real slump.
0:36:15 > 0:36:18Next is Michelin-starred Richard Bainbridge.
0:36:18 > 0:36:21Having been crowned Central champion on his fourth attempt,
0:36:21 > 0:36:23he is on the starter shortlist
0:36:23 > 0:36:24and came joint second to
0:36:24 > 0:36:27Matt Gillan's banquet-winning main course.
0:36:27 > 0:36:29It is the end of the week. I have done some great cooking.
0:36:29 > 0:36:30I am on the shortlist.
0:36:30 > 0:36:32But I am nervous cos this is for the women in my life,
0:36:32 > 0:36:35and that's the last thing I want to do is go home and say
0:36:35 > 0:36:36I've messed this one up.
0:36:37 > 0:36:41His dessert scored nines and tens in the regionals.
0:36:41 > 0:36:45Inspiring Women draws on classic WI recipes -
0:36:45 > 0:36:49a Victoria sponge cocktail inspired by his sister
0:36:49 > 0:36:51and his take on his nanny's trifle,
0:36:51 > 0:36:53with props handmade by his wife.
0:36:54 > 0:36:58Only a perfect dish will give Richard the chance of realising
0:36:58 > 0:37:00his dreams of reaching the banquet.
0:37:00 > 0:37:04But he has direct competition in Northern Ireland's Ben Arnold.
0:37:04 > 0:37:08- You are both doing trifles. Yours is small, individual.- Yeah.
0:37:08 > 0:37:11- And yours is sharing. - Mine is a big sharing trifle, yeah.
0:37:11 > 0:37:15I've just taken Nanny's dish and I've made it something else.
0:37:15 > 0:37:20Rich Bainbridge, now there is a triumph of hope over adversity.
0:37:20 > 0:37:23- And he is really cooking brilliantly.- I love the trifle.
0:37:23 > 0:37:25Fantastic for the brief.
0:37:25 > 0:37:28There is sponge on the bottom, there is a strawberry jelly.
0:37:28 > 0:37:31Fresh raspberries, sherry set custard on top.
0:37:31 > 0:37:33This is like battle of the trifles.
0:37:33 > 0:37:36- Are you going to beat my nanny's trifle?- Uh...
0:37:36 > 0:37:37Watch what you are saying.
0:37:37 > 0:37:39That's all I'm saying.
0:37:39 > 0:37:41Yeah, I am. Yeah.
0:37:41 > 0:37:44And there was this wonderful cocktail that went...
0:37:44 > 0:37:46The Victoria sandwich cocktail.
0:37:46 > 0:37:48For me, that is either going to be
0:37:48 > 0:37:50completely amazing or a total disaster.
0:37:50 > 0:37:53- I really hope it is the first one. - Yeah.
0:37:56 > 0:37:59Richard's cocktail ingredients are measured out for the judges to
0:37:59 > 0:38:01mix themselves at the table.
0:38:01 > 0:38:04Pressure's quite high. I think there is a lot of expectations.
0:38:04 > 0:38:05I want it to be perfect.
0:38:05 > 0:38:10To finish his trifle, he pipes cream on top.
0:38:10 > 0:38:12And sprinkles with hundreds-and-thousands,
0:38:12 > 0:38:15freeze-dried raspberries, popping candy and baby mint.
0:38:15 > 0:38:19This is going to be the nicest trifle I have ever seen.
0:38:19 > 0:38:22He spoons milk jam onto summer fete tables
0:38:22 > 0:38:24and lays the trifle on top.
0:38:29 > 0:38:33Finally, he covers with his wife's handiwork - summer fete tents.
0:38:35 > 0:38:37"This dessert is dedicated to the women in my life
0:38:37 > 0:38:39"who inspire me every day."
0:38:43 > 0:38:44- TEARFUL:- I can't.
0:38:48 > 0:38:50Finish it off for me.
0:38:50 > 0:38:54"And to the inspiring women of the WI who raise their voices
0:38:54 > 0:38:57"in friendship and make things better in their homes,
0:38:57 > 0:38:59"communities and in the world."
0:38:59 > 0:39:01- Good job, buddy.- Well done, mate.
0:39:03 > 0:39:04Thank you very much.
0:39:09 > 0:39:12Just being in this kitchen is a journey for my family on its own.
0:39:12 > 0:39:15So I just hope the judges can see all my heart
0:39:15 > 0:39:16and soul is on that plate.
0:39:18 > 0:39:24I really, really hope this is as fun inside as it looks from the outside.
0:39:24 > 0:39:27Really encapsulates what the WI is all about for me.
0:39:27 > 0:39:29The sentiment is absolutely right.
0:39:29 > 0:39:33The story behind generations of women and house life.
0:39:33 > 0:39:34Love it.
0:39:34 > 0:39:36Off with the big top.
0:39:36 > 0:39:39That is a fine, fine looking thing.
0:39:39 > 0:39:42I think that is the prettiest trifle I have ever seen, actually.
0:39:42 > 0:39:44This is where we make our own cocktail.
0:39:44 > 0:39:47"Sister B's DIY Victoria sponge cocktail."
0:39:47 > 0:39:49To inspiring women, I think.
0:39:50 > 0:39:51I'll have another one of those.
0:39:51 > 0:39:53- Yeah, they are very lovely. - That's lovely.
0:39:55 > 0:39:57Whoa!
0:39:57 > 0:39:58I'm happy!
0:39:58 > 0:40:01I am not too keen on the cocktail.
0:40:01 > 0:40:03It is one of the best rifles I have ever eaten.
0:40:03 > 0:40:05Did you enjoy that, Matt?
0:40:05 > 0:40:08I could eat about eight of those, I think.
0:40:08 > 0:40:10THEY LAUGH
0:40:10 > 0:40:13I think every detail of it is absolutely beautiful.
0:40:13 > 0:40:17It's delicious. It is doing everything I want a pudding to do.
0:40:17 > 0:40:19It worries me.
0:40:19 > 0:40:21Cos it is really good.
0:40:21 > 0:40:22This needs to be at the banquet.
0:40:22 > 0:40:26I think it is one of the finest trifles I have ever eaten.
0:40:26 > 0:40:29He absolutely nailed the brief here. I have to give it a ten.
0:40:29 > 0:40:32I am going to give him a nine.
0:40:32 > 0:40:33It is a ten.
0:40:33 > 0:40:36For me, it is what the WI are all about.
0:40:36 > 0:40:38I think it was faultless. Ten for me.
0:40:39 > 0:40:42So, how are you going to score it?
0:40:42 > 0:40:44- I think it is a perfect ten.- Oooh!
0:40:49 > 0:40:52The last chef to cook is Northern Ireland's Ben Arnold.
0:40:52 > 0:40:54He had a hard-fought regional heat
0:40:54 > 0:40:57and the finals have been equally tough.
0:40:57 > 0:40:59His fish course impressed his fellow chefs
0:40:59 > 0:41:02but didn't make the judges' shortlist.
0:41:02 > 0:41:05I have got to do well. I don't want to leave here with nothing.
0:41:05 > 0:41:09Yesterday, he was close to making the main course shortlist, but the
0:41:09 > 0:41:13judges chose an outright winner in Matt Gillan instead.
0:41:13 > 0:41:16I feel like I am behind not being on that shortlist.
0:41:18 > 0:41:19Certainly a bit of an anti-climax.
0:41:19 > 0:41:23You know, you get all the way, second for the judges
0:41:23 > 0:41:26and then they just pop Matt Gillan through straightaway.
0:41:26 > 0:41:28A bit disappointing.
0:41:28 > 0:41:33So I can imagine, if anyone is giving it 110%, it will be him.
0:41:33 > 0:41:35I feel I have got a really strong dish.
0:41:35 > 0:41:37You know, I want to be going back to the banquet.
0:41:37 > 0:41:39I need to be on that shortlist.
0:41:39 > 0:41:42His nostalgic trifle is inspired by both his mum
0:41:42 > 0:41:46and a WI county fair and showcases British traditions.
0:41:48 > 0:41:51My trifle is inspired by what I believe to be a great British
0:41:51 > 0:41:53- drink - Pimm's.- Yeah.
0:41:53 > 0:41:57So I all the flavours I could find in a traditional summer cup
0:41:57 > 0:41:58is inside the trifle.
0:42:00 > 0:42:03After scoring highly in the regional heats,
0:42:03 > 0:42:05Ben is not making any changes.
0:42:05 > 0:42:09With layers of sponge and jam, jelly, creme patissiere
0:42:09 > 0:42:12and cucumber cream, and a jug of summer punch.
0:42:12 > 0:42:16Yesterday, he was definitely a contender for the shortlist,
0:42:16 > 0:42:18except we didn't have a shortlist.
0:42:18 > 0:42:20So this is his last chance.
0:42:20 > 0:42:22You have kind of worried me with your trifle,
0:42:22 > 0:42:25- because it was fantastic. - Thank you very much.
0:42:25 > 0:42:26I'm glad you enjoyed it.
0:42:26 > 0:42:29This, I think, was Ben's best dish.
0:42:29 > 0:42:31Well, if he cooks the same way as he did last time,
0:42:31 > 0:42:33he has got a very good chance of getting on the shortlist.
0:42:33 > 0:42:35I am looking forward to seeing it.
0:42:35 > 0:42:37I will have high expectations of this dish.
0:42:37 > 0:42:40I really hope the pressure and the nerves don't get to me,
0:42:40 > 0:42:42so I can pull this off.
0:42:42 > 0:42:44Ben is serving his trifle as a sharing dish,
0:42:44 > 0:42:48and his mum's traditional cut-glass bowl.
0:42:48 > 0:42:50Every element has to be perfect.
0:42:50 > 0:42:54He pipes creme patissiere onto layers of sponge, raspberry jam
0:42:54 > 0:42:56and summer cup jelly.
0:42:56 > 0:42:58And tops with cucumber cream.
0:42:58 > 0:43:00- It looks lovely.- Thank you.
0:43:00 > 0:43:03Let's hope it tastes as good as yours, Richard.
0:43:05 > 0:43:09To finish, he garnishes with broken honeycomb
0:43:09 > 0:43:11and serves on a traditional dessert trolley.
0:43:11 > 0:43:12Oh, yes!
0:43:12 > 0:43:17Decorated with rosettes, symbolic of county fairs and competitions.
0:43:17 > 0:43:20With a jug of summer cup punch.
0:43:20 > 0:43:23So, carefully, wheel it in to the judges.
0:43:23 > 0:43:24Thank you.
0:43:27 > 0:43:28- Thank you.- Well done.
0:43:32 > 0:43:36If it wasn't for my mum, I wouldn't be cooking now,
0:43:36 > 0:43:39so that's a...that is a kind of thanks to my mum
0:43:39 > 0:43:43and everything's a celebration and... Yeah. So...
0:43:43 > 0:43:44Really sweet, mate.
0:43:44 > 0:43:45Well done.
0:43:45 > 0:43:47Look at that!
0:43:47 > 0:43:49That is a proper trifle!
0:43:49 > 0:43:51Oh, my goodness!
0:43:52 > 0:43:53Ah.
0:43:56 > 0:43:59And I do like a bit of bunting.
0:43:59 > 0:44:00I think that is wonderful.
0:44:02 > 0:44:04Last dish of the day. Cheers.
0:44:04 > 0:44:06- Cheers, Mary.- Cheers.
0:44:06 > 0:44:08I think it looks absolutely amazing.
0:44:08 > 0:44:11I could see that at the banquet with all of the trolleys being
0:44:11 > 0:44:13rolled into the big hall.
0:44:16 > 0:44:19The cream and the custard aren't quite right.
0:44:19 > 0:44:21- There is a graininess about them. - Yeah.
0:44:24 > 0:44:28For me, there is slightly too much going on within the cucumber cream
0:44:28 > 0:44:30and the various different fruits within the jelly.
0:44:30 > 0:44:33I like the flavour of cream. It is a good flavour.
0:44:33 > 0:44:35I don't want to disguise the flavour.
0:44:35 > 0:44:37That is a bit of a shame for me.
0:44:37 > 0:44:40I don't mind that, but this is too stodgy, this creme patissiere.
0:44:40 > 0:44:42The sponge is a little tough.
0:44:42 > 0:44:45I don't think there is any alcohol in the sponge
0:44:45 > 0:44:48and I think he has made alcohol in the jelly.
0:44:48 > 0:44:50The jelly is quite thick set, I feel.
0:44:50 > 0:44:54There are some really good parts of it. The honeycomb, I really like.
0:44:54 > 0:44:57The one thing that is really good about it is the strawberry jam.
0:44:57 > 0:44:59I think when you break it down into its components,
0:44:59 > 0:45:01none of them are really good enough.
0:45:01 > 0:45:03It looks great, and you dive into it,
0:45:03 > 0:45:06and it is slightly underwhelming.
0:45:06 > 0:45:11For me, it is just not special enough, in this form, for a banquet.
0:45:12 > 0:45:17The WI is all about perfection, but I am going to have to give it a six.
0:45:17 > 0:45:19Yeah, it is a six for me.
0:45:20 > 0:45:23When it came in, I wanted to dive headfirst into the trifle.
0:45:23 > 0:45:26Then I wanted to clamber out again. So it is an eight.
0:45:26 > 0:45:28I'm disappointed.
0:45:28 > 0:45:29This is a six.
0:45:29 > 0:45:30It is just a trifle.
0:45:36 > 0:45:38We have had some amazing puddings today.
0:45:38 > 0:45:40Things I have never even contemplated
0:45:40 > 0:45:42I would be eating in my life.
0:45:42 > 0:45:45I am very nervous about going into the judges' chamber.
0:45:45 > 0:45:48It is the last chance to get onto the shortlist.
0:45:50 > 0:45:54Well, it has been a bit of an up-and-down roller-coaster ride.
0:45:54 > 0:45:58- Have we eaten perfection today? - Oh, yes. Oh, absolutely.
0:46:00 > 0:46:03You just don't know how it is going to go.
0:46:03 > 0:46:05I think we have got something great on our hands.
0:46:08 > 0:46:12Don't forget the chefs, we need to find out what they have scored.
0:46:14 > 0:46:15Thank you.
0:46:15 > 0:46:18It is time to reveal the chefs' shortlist -
0:46:18 > 0:46:22the list of highest-scoring dishes from the chefs' scores alone.
0:46:24 > 0:46:28On the chefs' shortlist today is...
0:46:28 > 0:46:31Well, let us see if the chefs agree with us.
0:46:35 > 0:46:36Michael.
0:46:38 > 0:46:39- Yep!- It had the drama.
0:46:41 > 0:46:43Matt Gillan.
0:46:45 > 0:46:46- Oh, excellent.- Happy days.
0:46:49 > 0:46:51- And Rich.- Thank you very much.
0:46:51 > 0:46:53Their other choice is Rich.
0:46:53 > 0:46:55- THEY LAUGH - Hooray!
0:46:55 > 0:46:57Well done in the kitchen.
0:47:12 > 0:47:14Welcome, Chefs. What a week it has been.
0:47:16 > 0:47:18So I am sure you want to know the results.
0:47:20 > 0:47:22In eighth place...
0:47:22 > 0:47:23it's...
0:47:26 > 0:47:28..Matt Worswick.
0:47:28 > 0:47:30Matt, it is a very
0:47:30 > 0:47:33brave man who is going to bake a cake for the WI.
0:47:33 > 0:47:34THEY LAUGH
0:47:34 > 0:47:37- And that just didn't quite make the grade.- Thank you anyway.
0:47:37 > 0:47:38Anyway, good luck. Thanks.
0:47:40 > 0:47:41In seventh place...
0:47:43 > 0:47:44..it's...
0:47:46 > 0:47:48..Jak.
0:47:48 > 0:47:49Jak, we loved
0:47:49 > 0:47:51the whisky custard, but unfortunately,
0:47:51 > 0:47:53the clootie wasn't a good companion.
0:47:53 > 0:47:54OK.
0:47:54 > 0:47:56Thank you.
0:48:02 > 0:48:04THEY GIGGLE
0:48:04 > 0:48:06How are we doing?
0:48:06 > 0:48:08I wasn't expecting that!
0:48:08 > 0:48:10In sixth place...
0:48:11 > 0:48:12..it's...
0:48:14 > 0:48:16..Adam.
0:48:17 > 0:48:20Adam, we loved your rhubarb jelly and ice cream.
0:48:20 > 0:48:23But that baked Alaska was a very hard nut to crack.
0:48:23 > 0:48:24It sort of let you down.
0:48:24 > 0:48:28- Sorry I didn't pull it off today. Thank you.- Thanks, Adam.
0:48:31 > 0:48:32Welcome to the club.
0:48:35 > 0:48:36In fifth place...
0:48:38 > 0:48:39..it's...
0:48:41 > 0:48:44..Ben. Ben, we loved
0:48:44 > 0:48:45your trifle the last time.
0:48:45 > 0:48:47But it just didn't meet the mark today.
0:48:47 > 0:48:51- Yeah, I am disappointed. - All right, well, thank you.
0:48:59 > 0:49:00In fourth place...
0:49:02 > 0:49:03..it's...
0:49:04 > 0:49:06..Josh.
0:49:06 > 0:49:09Josh, we loved your junket
0:49:09 > 0:49:11- the last time. It was a triumph!- Yeah.
0:49:11 > 0:49:13But it just wasn't correct today.
0:49:13 > 0:49:14No, I know. I could've...
0:49:14 > 0:49:17- I could've done a bit better. Thank you.- Thank you.
0:49:22 > 0:49:23You all right?
0:49:25 > 0:49:28- How are you doing? - What did they say?
0:49:28 > 0:49:31It wasn't as good as last time.
0:49:31 > 0:49:32Shame.
0:49:32 > 0:49:35So there's just three of you left.
0:49:35 > 0:49:40Three dishes representing three very different aspects of the WI.
0:49:43 > 0:49:47In the end, we decided only two of your dishes meet
0:49:47 > 0:49:50the WI's very high standards.
0:49:50 > 0:49:53The chef who just missed out is...
0:49:57 > 0:49:58..Michael.
0:49:58 > 0:50:00I am happy to get this high up in the rankings.
0:50:00 > 0:50:03It is a big improvement from last time. So thank you all so much.
0:50:03 > 0:50:05We absolutely loved that dish.
0:50:05 > 0:50:07It was spectacular, as we'd expect.
0:50:07 > 0:50:09Thank you.
0:50:09 > 0:50:14Boys, Rich, Matt, congratulations!
0:50:14 > 0:50:17Rich, I thought your trifle was absolutely perfect.
0:50:17 > 0:50:20And I'm confident that the ladies of the WI would agree.
0:50:20 > 0:50:24I am over the moon. I love that dish. Thank you.
0:50:25 > 0:50:29Matt, I thought yours was a really brilliant dish.
0:50:29 > 0:50:33It was brilliant in concept, brilliant in execution.
0:50:33 > 0:50:34I am really pleased.
0:50:34 > 0:50:37You know, I took on your feedback from last time with the sweetness
0:50:37 > 0:50:40and I really appreciate the fact that it has paid off.
0:50:40 > 0:50:41So thank you.
0:50:41 > 0:50:44Can you leave us all alone now so we can do the painstaking
0:50:44 > 0:50:46work of trying to come up with a final menu for the banquet?
0:50:46 > 0:50:48Thank you.
0:50:48 > 0:50:49CHEFS: Thank you.
0:50:54 > 0:50:56Well?
0:50:56 > 0:50:57What happened?
0:50:57 > 0:51:00So today there is just two on the shortlist.
0:51:00 > 0:51:02These guys, Matt and Rich.
0:51:02 > 0:51:04- Well done, guys.- Well done, guys.
0:51:04 > 0:51:06- Congratulations.- Thank you.- Well done.- Well done you.
0:51:06 > 0:51:08- Thank you very much.- Well deserved.
0:51:10 > 0:51:12With all courses cooked, it is
0:51:12 > 0:51:15time for the judges to review the shortlists
0:51:15 > 0:51:18and decide which dishes will be served alongside Matt Gillan's
0:51:18 > 0:51:22main course at the WI's centenary banquet.
0:51:22 > 0:51:25- This is a wonderful main course. - It is absolute perfect.
0:51:25 > 0:51:28- Then what about these two? - This is much more delicate.
0:51:30 > 0:51:33I am excited and I am nervous as well.
0:51:33 > 0:51:35Potentially, I could have two courses at the banquet.
0:51:38 > 0:51:41That would be my preferred option.
0:51:41 > 0:51:44I like that dish, I just don't think is dramatic enough.
0:51:44 > 0:51:48After so many years of trying to get a dish on the banquet,
0:51:48 > 0:51:51I have got a chance of getting two, but that can still be quite
0:51:51 > 0:51:54easily all taken away and I could still be going home a loser.
0:51:54 > 0:51:56- What about that?- No.
0:51:56 > 0:51:58No, no, no, no.
0:51:58 > 0:52:01This, this, this, this.
0:52:01 > 0:52:03I thought you said you wanted a bit more drama?
0:52:03 > 0:52:05Those two are very classic and conventional.
0:52:08 > 0:52:11It is pretty nerve-racking, but I am happy now.
0:52:11 > 0:52:13And if I get through, I'll be even happier.
0:52:13 > 0:52:16I can't wait to get into the judging chamber and find out.
0:52:18 > 0:52:20This is definitely the starter.
0:52:20 > 0:52:22- Yeah, I think that's good.- Fish?
0:52:22 > 0:52:24I think this would be great.
0:52:24 > 0:52:27Let's make things a little bit simpler by taking that one out,
0:52:27 > 0:52:29- because I think it is down to those two.- That's good.
0:52:29 > 0:52:32It would mean a lot to me to get to the banquet this year.
0:52:32 > 0:52:35I think I stand as good a chance as any.
0:52:35 > 0:52:38This is the last dish of the evening,
0:52:38 > 0:52:41it has got to be PER-FEC-TION!
0:52:41 > 0:52:42OK, I'd agree with that.
0:52:42 > 0:52:44Yeah. I am happy with that.
0:52:46 > 0:52:48It would make me so proud.
0:52:48 > 0:52:52And if I am going to a banquet, it has to be the one for the WI.
0:53:05 > 0:53:08Chefs, I will get straight down to business.
0:53:10 > 0:53:12We have reviewed the shortlists.
0:53:12 > 0:53:14We have finally come up with a menu
0:53:14 > 0:53:16for the Women's Institute centenary banquet.
0:53:18 > 0:53:19And the results.
0:53:23 > 0:53:27The dishes shortlisted for the starter are...
0:53:29 > 0:53:30..Richard's lamb...
0:53:33 > 0:53:34..and Josh's crab.
0:53:37 > 0:53:42Cooking the starter at the banquet is...
0:53:49 > 0:53:51..Rich.
0:53:51 > 0:53:52Congratulations.
0:53:55 > 0:53:57Thank you so much. Thank you.
0:53:59 > 0:54:02Thanks very much for sticking with me over the years.
0:54:02 > 0:54:05As the WI always start singing Jerusalem, I think it is
0:54:05 > 0:54:07only fitting that that happened.
0:54:07 > 0:54:10And I am glad you guys got the same idea. And, yeah, thank you.
0:54:10 > 0:54:12Right, now for the fish course.
0:54:12 > 0:54:15The dishes in contention are...
0:54:16 > 0:54:17..Jak's poached salmon...
0:54:19 > 0:54:21..Matt Worswick's lobster...
0:54:23 > 0:54:25..and Michael's squid ink cod.
0:54:28 > 0:54:29And...
0:54:29 > 0:54:31cooking the fish
0:54:31 > 0:54:34at the banquet will be...
0:54:42 > 0:54:43..Michael.
0:54:43 > 0:54:47APPLAUSE
0:54:49 > 0:54:51- Well done, buddy. - Thanks, Richard, cheers.
0:54:51 > 0:54:53Congratulations, Michael.
0:54:53 > 0:54:56- Thank you.- Really brilliant.
0:54:56 > 0:54:58Thank you, it's...
0:54:58 > 0:55:00A little unexpected, maybe.
0:55:00 > 0:55:03I didn't know quite how well that style of cooking would
0:55:03 > 0:55:06go down with the ladies of the WI, so thanks so much.
0:55:06 > 0:55:09Talk to me, Jak.
0:55:09 > 0:55:12It was one of these years that I think -
0:55:12 > 0:55:14well, I'm speaking on behalf of everyone -
0:55:14 > 0:55:17that we were lucky enough to get to work with Michael,
0:55:17 > 0:55:21who produced such an outstanding, spectacular dish.
0:55:21 > 0:55:23And if we are going to come second to anyone,
0:55:23 > 0:55:26then I am delighted it is the right one for the banquet.
0:55:26 > 0:55:31Well, Matt Gillan, you already knew that you were going to be
0:55:31 > 0:55:35cooking your goat as the centrepiece of the banquet.
0:55:35 > 0:55:38I know that your mother has been a great inspiration to you.
0:55:38 > 0:55:40Have you told her yet?
0:55:40 > 0:55:44I have, yes. And she was... You know, she was over the moon.
0:55:44 > 0:55:47I think she had a little tear.
0:55:47 > 0:55:49And finally, the all-important finale.
0:55:52 > 0:55:54On the shortlist are...
0:55:56 > 0:56:00..Richard's trifle and Victoria sponge cocktail...
0:56:02 > 0:56:04..and Matt's honey pudding.
0:56:07 > 0:56:10So the winner of the dessert course -
0:56:10 > 0:56:15and cooking two courses at the WI centenary banquet...
0:56:16 > 0:56:17..is...
0:56:24 > 0:56:25..Rich.
0:56:25 > 0:56:27LAUGHTER AND APPLAUSE
0:56:27 > 0:56:29Fourth time lucky!
0:56:30 > 0:56:32It is like busses.
0:56:32 > 0:56:34It is like busses!
0:56:35 > 0:56:39To get my dessert onto the banquet is pretty special
0:56:39 > 0:56:43cos it involves all the women in my life.
0:56:43 > 0:56:46And I wouldn't be sitting here if it wasn't for them.
0:56:46 > 0:56:49So thank you so much, it means so much.
0:56:51 > 0:56:53And... Yeah.
0:56:53 > 0:56:56And how about the business of cooking two courses?
0:56:56 > 0:56:57That's all right, one at one end,
0:56:57 > 0:57:00one at the other. I've waited this long, you leave it to me.
0:57:00 > 0:57:02You have done a wonderful job.
0:57:02 > 0:57:05The banquet is going to be something special. Thank you.
0:57:05 > 0:57:07CHEFS: Thank you.
0:57:17 > 0:57:19- Woo!- Well done, boys.
0:57:21 > 0:57:23Well done, well done.
0:57:23 > 0:57:24Well done, mate!
0:57:24 > 0:57:26'I am very proud of myself.'
0:57:27 > 0:57:29Yeah, I just want to go home and give my daughter a kiss.
0:57:31 > 0:57:33ALL: Cheers!
0:57:34 > 0:57:37Really proud to be cooking at the banquet.
0:57:37 > 0:57:40It is a great honour and I can't wait to do it.
0:57:40 > 0:57:42THEY LAUGH
0:57:42 > 0:57:44I am absolutely on cloud nine still.
0:57:44 > 0:57:46I have achieved what I came here to do.
0:57:46 > 0:57:49And that is to get the main course at the banquet.
0:57:49 > 0:57:52'Oh, Richard, I am so proud of you!
0:57:52 > 0:57:54'I am so pleased for you!'
0:57:54 > 0:57:57- Thanks, Mum. - 'That is so wonderful.
0:57:57 > 0:57:59'I will have to book my hair appointment.
0:57:59 > 0:58:00'Well, let me know when.'
0:58:00 > 0:58:03ALL: Cheers!
0:58:04 > 0:58:09The champagne may be flowing, but now the hard work really starts...
0:58:09 > 0:58:11All right, come on, how long have we got?
0:58:11 > 0:58:14..as the chefs must cook for the opulent banquet marking
0:58:14 > 0:58:17the centenary of the Women's Institute.
0:58:17 > 0:58:20Boys, I need your hands.
0:58:20 > 0:58:21Come on, guys, come on.
0:58:21 > 0:58:23With the pressure on...
0:58:23 > 0:58:25It... Well, it is kind of caving in.
0:58:25 > 0:58:27BLEEP!
0:58:27 > 0:58:31..the chefs are determined to meet the WI's impeccable standards.
0:58:31 > 0:58:32Service!
0:58:32 > 0:58:35- Good, isn't it?- Heaven on a plate.