Finals Week - Dessert Great British Menu

It's the national finals of Great British Menu.

It's do or die.

And decision day for eight of the country's finest chefs.

The pressure is unreal.

The competition has been fiercely fought...

You might as well just stop cooking now, to be honest.

Bring your game on.

..in the battle to cook at a celebratory banquet

marking 100 years of the Women's Institute.

I want to make sure that this is absolute perfection.

This week there have been gastronomic highs...

I'm literally stunned.

It's a fantastic piece of cooking.

-Yes.

-..and disappointing lows...

I'm not 100% happy so I'm not serving it.

I think there might be tears.

..with the fearsome judges demanding perfection.

It's a dish of confusion. Where is its heart?

-The WI deserve better.

-They do.

Every one of those tiny things is perfect.

Yesterday's main course saw Richard Bainbridge impress yet again.

It had theatre and most of all it was absolutely delicious.

With Ben Arnold sitting high up the leaderboard

for the first time this week.

That pie was a real joy to eat.

But Matt Gillan plated a perfect dish

and was crowned outright winner.

-Hello, mother.

-Hello.

They've put me straight through to the banquet.

Oh, Matthew. I'm so pleased and I'm so proud of you.

Thank you very much.

Today's dessert course is the last chance to make the shortlist.

I've got so much still to prove.

I've got to do well.

I don't want to leave here with nothing.

You know, you start doubting yourself, you know?

And the judges decide which dishes will be cooked at the banquet.

But do you think the ladies at the WI would like that?

I just don't think it's dramatic enough.

It's got to be perfection.

Only flawless cooking...

Absolutely stunning.

I think it's one of the finest trifles I have ever eaten.

-It's phenomenal.

-..will triumph.

If it doesn't work, there's no dish.

Yeah, bit of a gutter, to be honest.

I hope I'm going to get it right.

First to arrive, Northern Ireland's Ben Arnold

and Adam Bannister for Wales,

the only chefs not yet shortlisted to cook at the banquet.

How are you feeling today?

A bit disappointed. Still not on the shortlist.

This is my strongest dish today so I'm pretty confident.

Seeking perfect desserts to put on today's shortlist or fast-track

straight to the banquet are judges Prue Leith,

Matthew Fort and Oliver Peyton.

The chefs today are going to have to cook and create amazing dishes.

I want to end the day with the word 'perfection' written there.

Next to arrive, the two chefs on the starter shortlist,

central region's Richard Bainbridge

and Josh Eggleton from the South West.

-Morning, boys.

-Morning.

-How are you guys feeling?

-Feeling good today.

This is do or die now. There's no more chances after today.

I'm looking forward to a really strong shortlist

because there are at least two puddings

that we thought very highly of.

They're followed by the three chefs shortlisted for the fish course,

the North East's Michael O'Hare...

-Chefs.

-Morning.

-Morning.

..Scottish champion Jak O'Donnell and Matt Worswick from the North West.

-How are you feeling?

-I'm feeling good, actually.

I'm looking forward to desserts today.

It would be nice to finish on a high,

so I'm going to give it everything I've got.

It's the final dish of the banquet.

It's got to be as perfect as everything that went before.

Especially as it's for the WI. The WI do love a bit of pudding.

Last to arrive is Matt Gillan

who already knows he's cooking the main course at the banquet.

Here he is, the champion. A god amongst men.

Still a chance to get another dish to the banquet.

You know, I'm not going to rest up on just having one dish there.

-So, let's get cooking.

-OTHERS:

-Yes.

Helping the judges ensure the food reaches the WI's impeccable standards

is Mary Gwynn, a WI member and renowned food writer.

Mary, welcome back to the judges' chamber.

Hello, Oliver.

She helped crown Matt Gillan, the London and South East champion.

Well, I think you're here on the most difficult day - pudding day.

Well, I am a pudding person, so I'm really happy to be here.

Mary, you are deeply involved with the WI, aren't you?

I've written the centenary cookbook.

The things that I've discovered were a real joy.

To pick 100 recipes to go in the book was very, very difficult.

Did you discover any particular puddings?

Really lots of the classics.

Those puddings, those simple, home puddings,

they might not be doing, you know, drizzles of this,

and smears of that, but they know flavour and they know technique.

We've had one guiding principle all week and that is perfection.

Isn't perfection second nature to the WI?

It's a high standard to set and they expect it.

So, yeah, I'm going to be tough.

The first group of chefs to cook today are Adam Bannister from Wales,

Matt Worswick representing the North West

and Scottish champion Jak O'Donnell.

-Good luck.

-Good luck.

-Good luck.

-Have a good day.

Good luck.

All three chefs are making changes to the desserts they served

in the regional heats in their attempt to plate perfect dishes,

so the pressure's on.

So, how are we feeling today then, guys?

Still feeling nervous.

I've got so much still to prove.

-Your nerves don't disappear...

-No.

-..as the week goes on.

It's just a nervous kitchen, if you ask me.

Matt and Jak each have their fish dishes in contention for the banquet,

but Adam is yet to get a dish shortlisted.

This is his last chance, but it's a tough course.

Everything needs to be perfect throughout the week, but this one,

I think, this is the one that they're so good at themselves.

I think the WI have such a great reputation

for their baking and their cakes.

There's no fooling them.

You know, they would know instantly on seeing a dish if it was right

before they even tasted it.

First up is Jak O'Donnell,

the only regional champion who's cooked in final's week before.

Although she's on the fish shortlist,

yesterday her main course was a let down for the judges

and her fellow chefs, leaving her in last place.

Disappointed in yesterday,

but that's what happens in the competition.

I would love to go on the shortlist again,

so I'm going to give today everything that I've got

to get to a banquet that means an awful lot to me.

All week Jak's aimed to hit the brief with traditional dishes

inspired by the SWRI and her granny.

Her dessert is a clootie dumpling,

similar to a Christmas pudding, based on her granny's recipe.

So, Mary, first up we have Jak O'Donnell, our only female chef.

Hootie cootie, I love a clootie.

It's a sort of steamed item and it's filled with fruit and spices

and all things that we love.

It tasted good, it was just what I would describe

as a little bit rich.

They were unbelievably particular about this one.

In Scotland, it's something that is very special to me

cos my granny made me one every, single birthday

and that was...it's a celebration cake and that's why I chose it.

However, I've made it look slightly more attractive.

In the regional heats, Jak's dish wasn't refined enough

scoring sevens and eights.

So she's made changes today in the hope of scoring tens.

Slices of clootie dumpling with whisky jelly cubes

and mini treacle meringues.

I have a Scottish heritage myself.

My grandmother was from Edinburgh and from her traditional puds,

so steamed marmalade sponge and a good clootie dumpling.

So Jak is there already with me.

I'm championing this one and as a woman.

-You're in the SWRI for Scotland?

-Yeah.

Does that give you added pressure today to perform?

Seeing as though you're in the Scottish version of the WI?

-It actually does because they're that critical.

-Yeah.

In the nicest possible way.

How's it going?

Desserts are always tense, aren't they?

Doing it for the WI is just absolutely nerve-racking.

You're in their arena, it's just, you know, it's a big ask,

to be honest with you so...

Plus, none of us are pastry chefs.

Well, I hear Jak used to be a pastry chef, though.

-Are you a pastry chef, Jak?

-Whoa.

-You kept that quiet over there.

-JAK:

-I was.

Jak is sticking with her original presentation.

So into miniature whisky stills, go raisin tuile

and clootie dumpling pieces

with the new addition of whisky jelly cubes and treacle meringues

followed by more clootie dumpling.

I thought we'd have a little bit of tartan.

-Is that for your family or...?

-No, it's the SWRI tartan.

Oh, nice, oh, lovely.

Whisky custard is served in individual jugs on the side.

-Thanks very much.

-They look lovely.

I need the rest of the whisky to calm myself down.

Well done, Jak, that looks lovely.

Massive sigh of relief.

It was a lot of pressure this week cooking for such flawless standards.

I don't think I could have done any more,

I think I got all the elements right.

Wow. What's hidden under here?

The presentation going out looked absolutely stunning.

I like the copper pot, I thought it was great.

Heavens.

Oh, it still smells spicy and delicious.

I think this is about as posh

as clootie dumplings is ever going to get.

I think it tastes delicious.

I think it's really homely and moreish.

I think visually it's great, but it's too heavy.

I don't think it's the lightest of puddings.

I think the clootie dumpling was better last time. It was lighter.

Something that's so simple has got to be impeccable.

It's a step up from Christmas pudding, it's not as clotted,

it's not as heavy and it's not as dense with the fruit.

What does the jelly taste of? Hm.

Mm. It's whisky jelly.

I don't think the jelly's all that good, actually.

I think it needs more whisky, myself.

There's a great sweetness to the dish, almost sickly.

This dish is a tragedy, but it is saved by the custard.

The custard's a very good custard.

-She should've just started with the custard...

-Yes.

..and thought, "How can I highlight the custard?"

The chefs are also scoring each other's dishes.

Their scores will be averaged and added to the judges'

to determine the final leaderboard

and potentially help to select the dishes in contention

for the banquet menu.

I'm going to give it an eight.

For a banquet dish, that's where I struggle.

-So...six.

-Ohhh.

I don't think this is a show stopper.

I'd give it a seven.

Don't think it's quite elegant enough for the banquet.

I'm going to score it a six.

I just think it is so unsuitable.

Next up is Matt Worswick for the North West.

His fish dish has made the shortlist,

but yesterday his main course disappointed.

Yesterday was a massive surprise for Matt to go straight through,

but I think he deserved it.

He had a really, really good dish.

So, I need to really pull my socks up.

Matt's dessert, a modern take on apple crumble,

didn't impress the judges in the regional heats.

Matt Worswick, very talented fellow.

Except the pudding.

Well...it wasn't his finest hour.

I thought I'd get a ten, but it never happened, I got a five.

So, I've gone back to the drawing board.

Matt's sticking with the same theme.

Like the rest of his menu, the dish is in homage to his grandmother

and is inspired by an apple tree in her garden.

But in the quest for perfection, he's taking a risk

by changing the whole recipe, serving apple upside-down cake

and adding a custard element.

The judges said last time that they wanted custard,

so I'm going to set some custard and sort of do some cubes.

I'm doing custard, as well.

It's also like a set custard like yours.

So, whose is going to be better?

The custard that you poured out of my jug

cos that's how custard should be.

It's the WI we're talking about.

It's like the battle of the custards, isn't it? I suppose.

I've got to say, taking on an upside-down cake,

-I think...WI...brave man.

-Challenging.

Simplicity and this is what...this is the WI's secret weapon.

Simplicity is the hardest thing to do well.

-MATT:

-I really like this dish.

I believe in it, you know, it's got a great story for the brief,

so I've just got to try and execute it as good as I can.

-How you doing, mate?

-I'm all right.

Matt's struggling to get his individual upside-down cakes

out of their moulds.

You having problems there?

-MATT:

-No, it's just very, very hot.

I want to get them perfect for the judges, so...

The atmosphere's quite serious again.

It's the WI and they're fantastic bakers.

So the puddings have got to be absolutely perfect.

First into Matt's bowls are the upside-down apple cakes

followed by unusual pickled apple balls.

Then, side of brandy ice cream

and his new addition of set custard cubes.

He garnishes with apple blossom...

..and lemon balm...

..and serves inside decorative apples.

OK, take the crate in. Lift the apple out.

-Thank you very much.

-Well done, Matt.

-Nice one.

-They're big apples.

They look amazing, though, don't they?

For me, you know, it means a lot that dish

and hopefully the judges and the WI will like it.

Changing the dish completely is a massive risk.

Hopefully, it will get a better score than the last one.

We'll just have to wait and see.

The apples are back.

I thought the apples looked great. Presentation. Had an impact.

-Whoa.

-Hm, got a smell.

Well, that looks an improvement, doesn't it?

-Smells wonderful.

-Smells lovely.

I'm slightly struggling with it.

There's not much room to see in the bowl.

But I can't work out what's the up and what's the down.

Put a ring and then pour the sponge on top?

-Yeah.

-But the sponge has gone under the ring.

-I know.

This is not an upside-down cake. It is...it has got apple inside it.

Not enough apple, in my opinion.

It's quite an intense ice cream, isn't it?

It's good ice cream, but it's not meant to be the central thing.

And it's overpowering.

The cube of custard with a bit of the ice cream that's what I like,

but then you get into the pickled apple,

which is a real shock.

There's more to this dish than what meets the eye.

Is there too much going on?

I think elements of it are OK.

You know, this is a high-risk dish and one that hasn't come off.

All the elements didn't come together. It's a seven from me.

I'm going to give it a seven.

Massive, massive missed opportunity.

Six.

I think it's a lovely dish, but it's not wowing me.

I'm going to give it a seven.

-Reasonable but not good enough.

-I agree.

Last in this group is Adam Bannister.

So far the Welsh champion has failed to wow the judges

sitting mid table for all three courses.

The week's been, you know, a bit average for me

and average isn't good enough.

And I'm going to push as hard as I can.

The pressure today's a little bit different, you know,

it is the last chance to get onto the shortlist.

Few people missing off that list.

I know, Adam and Ben are itching to get on.

They're the only two who haven't made it through yet.

I know Adam's got something spectacular planned,

but what, I don't know.

Adam's shortlist hopes rest on a new version of his dessert,

a modern take on his childhood favourites,

jelly custard and meringues with poached rhubarb.

But after the judges marked his dish down

in the regional heats for lacking theatre,

he's transformed his original sponge and ice cream

into a flaming baked Alaska.

I really loved some of his dishes

and I hope that he gets on the shortlist today.

Well, he's going to have to improve his pudding a bit

because last time the ice cream was fantastic

and the rhubarb was delicious,

but the sponge cake - it was like wet cardboard.

With the brief demanding perfection, there's no room for error.

But Adam's having problems with his rhubarb jelly not setting properly.

-It's just like that.

-Just calm down and just do things one at a time.

You know, you start doubting yourself, you know?

As far as I can make out, he's using exactly the same ingredients.

It'll be interesting how he can reconfigure these

into something so majestic and so marvellous,

it'll get on the shortlist.

Did you say there was any risks with your dessert?

The iced dessert that you're going to set on fire?

Traditionally, a baked Alaska is cooked in the oven

to give a scorched meringue case,

but leaving the inside perfectly frozen.

Adam's using a blowtorch instead.

But as he begins plating up, he's still having problems with his jelly.

Not coming out of the mould perfect, is it?

Yeah, bit of a gutter, to be honest.

His fellow chefs step in to help with the presentation.

-Shall I try to do one like that?

-Yeah, go for it.

Adam has no choice but to settle with smaller portions of jelly.

Topped with set vanilla custard and poached rhubarb.

The baked Alaska is served as a centrepiece

to be lit and shared at the table.

And that is to cut.

-Well done. Well done, mate.

-Thanks. Cheers.

Right. Well done, buddy.

I gave it everything I could today.

Pressure definitely got to me again.

I hope I haven't let myself down too much today.

-Oh, look at that.

-I think that's fun.

He did well to put up such a pretty dish

given how under pressure he was.

There we are.

I think it's a dramatic, wonderful pudding,

but this sponge is not WI standard.

The sponge is a colossal failure.

The ice cream roll, I think it's really good.

Sponge on the outside,

I think that works really well, as well.

The custard - it's far too solid.

The basic flavours are great.

The rhubarb's perfect, the jelly's perfect.

I think the jelly is tasty,

I think the custard is nice and vanilla-y.

It's just really nice, you know, to eat. I really, really like it.

It's not baked Alaska.

This has been blowtorched, not baked.

I can't see how the dish is a baked Alaska.

For me, it's missing that lovely, crunchy little edge

you get on the meringue when it's been in the hot oven.

Maybe, he just can't bake.

Well, then he should have chosen a pudding

that had nothing to do with baking.

What a pity.

Did enjoy eating it, so I'm going to give it an eight.

-I think it could have been amazing...

-But it isn't.

I'm going to score this dish an eight. It's a nice dessert.

It's maybe not at the standard of the ladies at the WI.

I'm going to give it a six.

The second group into the kitchen are Michael O'Hare from the North East

and Matt Gillan representing London and the South East.

-Matt.

-Good luck.

Well, I have to say so far this morning

I don't think we found a pudding

that the ladies at the WI, my colleagues,

would really feel was acceptable at the banquet.

If it doesn't get a nine or ten, it ain't going to get in there.

All the puddings were half-baked in concept and half-baked in execution.

Mary, maybe you need to go into that kitchen there

and give them the WI cookbook.

First to cook is London and the South East champion

Matt Gillan.

The Michelin-starred chef only just made it through to the finals

and had an average start to the week,

but yesterday, his goat main course was a triumph.

Now, I've had the night to let everything sink in.

You know, it is amazing to get tens across the board for my main course.

I am absolutely on cloud nine still.

So, Matt, you're already through to the banquet.

Does that ease the pressure a little bit for you?

-A bit of weight off your shoulders?

-Not really.

As much as it's a relief, it hasn't eased the pressure

cos I still have goals for today for this dish.

Matt's menu has charted the history of the WI

with his dessert inspired by a recent campaign to save the honeybee.

But in the regional heats,

the judges found his strong honey dish far too sweet.

Well, Matt Gillan, for me, is absolutely the find

of this competition.

He's just got better and better as he's gone on.

Yesterday, his main course was that good

it's gone straight through to the banquet.

But you know what? Last time his pudding wasn't up to much.

Yes, well, I was here and I remember it well.

Too much honey and not a good sponge.

He needs to have upped his game.

I've changed every recipe except my sorbet recipe.

So it's a much lighter, much cleaner, less sweet dish.

In a bid to repeat his main course success,

Matt has reduced the sweetness of his sponge,

set yoghurt and fennel sorbet,

and replaced the white chocolate mousse with a honeycomb panna cotta.

Is this a worry or a risk for you?

Yeah, it's a risk, but you know, it's Great British Menu.

If you're not taking a risk, if you're not pushing yourself

then what's the point in being here?

All he's got to do is improve the technique a bit.

First onto Matt's new beehive plates are honey sponges.

A new oat and pollen crumb, set honey yoghurt...

and dots of lemon and mead curd.

What's that you're putting on?

This is a mead and lemon gel.

He sprinkles with bee pollen and adds honeycomb pieces,

fennel sorbet and fennel tops.

Last onto the dish is a new honey panna cotta.

Stunning. Absolutely stunning.

And, finally, a new edition of honey tuile.

OK, thank you very much.

-Phwoar.

-Well done, man.

-That looks spectacular.

-Yeah, that looks excellent.

That's clever. Very clever.

Do you know what? Maybe I should've just taken my goat dish

and just relaxed a bit cos...

My stomach's bubbling a little bit.

I want a good score from the judges.

-OLIVER:

-Thank you very much.

-MATTHEW:

-Well, this is a little bit different, isn't it?

It's so beautiful.

Presentation-wise, I think it's outstanding.

Looked incredible.

Mm. Mmm.

Well, the cake is a huge improvement. Hooray!

I don't know if the sponge will be up to WI standards.

All the details have been worked on and worked on to very good effect.

He's really refined it and the fennel sorbet is a real joy.

-Gosh.

-It's phenomenal.

The fennel sorbet and the honey cake was all really, really delicious.

I really hated that honey overdose before.

And he's managed to pull it back extremely well.

It's astonishing.

I think he's nailed it again, if I'm totally honest.

It's got its feet on the ground,

but it's got its head up in the clouds.

I think it's wonderful.

Let's support the bee. We need our bees.

It's a ten.

For me, I'm going to give it a nine.

I think it's perfect.

I can see this ending the banquet, so I would give it ten.

HE BREATHES IN SHARPLY

As much as I don't want to give him it...

..it's a very disappointing ten.

Disappointing for me.

Next up, battling for a place at the banquet

is North East champion Michael O'Hare.

I'm determined to go all the way

and get a chance to cook for the ladies at the WI,

that would be great.

But Michael's innovative and sometimes challenging dishes

have had a mixed reception.

Although he's on the fish shortlist,

he finished last on the starter course and sixth with his main.

Michael O'Hare, he is the rock and roll star

in this competition, you know? He stands out.

And when it works, it is spectacular.

But when it doesn't, it's equally spectacular,

but not for the same reasons.

This is one of the dishes that did not work as far as I'm concerned.

So, Michael, what's your dish?

Have you kept the same dish from the regionals?

No, the judges didn't like it,

so there was no sense in carrying on.

This is a brand-new dish for me, it's all based on WI recipes.

It's a risk, but Michael is hoping his new dish pays homage

to the WI's history by modernising some of their classic recipes.

Lavender chocolate mousse, violet ice cream

and an unusual mashed potato element.

A saw a book from the WI where they used potato in 95% of their dishes

and one of them being a chocolate cake for the moisture.

I want to take that chocolate and potato combination.

So, what...what are you doing with the potato?

Heavy on the vanilla and condensed milk,

so that's going to become like a custard that'll go over the top.

Well, lavender, violet and potato, it's going to be interesting.

Michael might be pushing hard to get another dish shortlisted

for the banquet, but he faces determined competition

in the form of Richard Bainbridge, Josh Eggleton and Ben Arnold

who all scored highly for their desserts in the regional heats.

There's a battle with you and me, Josh,

as we're both on the shortlist for the starter.

So, do you think you've peaked already?

If I'm honest? No.

Do you think this is your strongest dish?

I don't believe I've peaked yet, Richard.

I feel there's time to, you know, zone in on the dessert.

Known for his quirky style,

Michael's plating up has attracted the attention of the other chefs.

First on is beetroot juice and vinegar.

Michael, so what's the presentation?

I don't really know what the presentation is.

It hasn't happened yet.

So, you're trying to say this is the first time you've done it?

In its entirety, in this guise, yeah.

Next is a chocolate shard filled with chocolate and lavender mousse.

Topped with puffed rice and, finally, violet ice cream.

He garnishes with violet tuile.

The unusual mashed potato custard foam is served on the side.

OK, so the plate should face the judges,

the little pans of mashed potato is one between two.

And a little note on my brief.

-Thank you, it's been a pleasure.

-Job done.

Cheers, mate. Cheers, thank you.

-Well done, buddy.

-Cheers, mate. Ta.

I'm not sure if I'm going to get on that shortlist with the judges.

I was confident in what I produced and I believe it's a great dessert.

I hope you enjoy, if not here are some animals to look at.

Pretty crazy, as normal.

I wouldn't expect anything less.

-MARY:

-I have never poured mashed potato

on my chocolate pudding before.

And I'm not sure that it's something I want to do.

The potato with the vanilla, it just really works.

-Yeah, this is lovely.

-Lovely, beautiful.

-PRUE:

-I'm amazed at that custard.

I might be putting mashed potato in a few more of my dishes.

My absolute astonishment, the violet ice cream is rather good.

My only real problem with it is that it's too sweet.

I think there's a couple of misses on there. This is not perfection.

-I think the chocolate mousse is quite grainy.

-Yea, it is grainy.

I like it to be kind of, a bit more luxurious.

I can't see it at the banquet, myself.

-PRUE:

-I mean, I just love these wild rice crispies.

They look just like maggots.

I think this has got the fun that they'll love.

It's exciting. It's a great way to end the banquet.

-I'm going to give this a nine.

-I'm also going to give it a nine.

I mean, so much of it is so good and so little of it is wrong.

-It's an eight for me.

-I'm going to give it a seven.

I really think it is a contender for me.

The final group into the kitchen is the Central region's

Richard Bainbridge, Josh Eggleton representing the South West

and Northern Ireland's Ben Arnold.

-Good luck.

-Good luck.

-Good luck, mate.

May the best Northern Irishman win.

I was a bit concerned this morning,

but we have zoomed back into pole position again.

Yes, I'm delighted.

I have been challenged, I have been surprised.

I have smiled, which is always good. So, yeah, happy person.

We had a really lumpy, bumpy takeoff. These last two dishes...

Whoosh! We have climbed away.

In the regional heats, all three impressed their veteran chef and the

judges with their desserts so are aiming for perfection again today.

I'm really desperate to nail this one, actually.

Emily gave me a ten for it.

And then the judges also, I got three tens in there as well.

Funny you should say that.

Richard Corrigan gave me a ten.

And I got three tens and a nine from the judges as well.

Same score.

What did you get, Ben?

I got a nine from Phil Howard.

And then when I went down to the judging chamber,

I got three tens and nine.

So it looks like we are all on level pegging here.

Well, technically, if you add the scores up, we are one ahead, no?

Ho-ho! Well...

Michelin-starred Josh Eggleton is first up.

Although he is on the starter shortlist with Richard,

he is focused on plating a perfect dessert for another

chance at getting to the banquet.

I am really wary of Richard's dish as a starter.

I think it is a great dish and I can see that one going all the way.

So I would love to get my dessert shortlisted today.

It is quite simple, but there is no hiding if you get it wrong.

Josh's dessert is based on a WI campaign called Mission Milk.

The WI support the dairy farming industry in this country.

And so I wanted to kind of celebrate that campaign, really.

It is a take on breakfast, so hopefully put a smile on their face.

Josh is making a junket,

a traditional milk-based dessert that is lightly set.

He is flavouring it with corn flakes

and serving with a strawberry soup and granola.

The pressure is on to repeat the nines and tens

he scored in the regionals.

What is the risk in this junket?

It doesn't set.

Basically. Simple.

-That is a pretty big risk.

-Yeah.

Now, when did you last see junket? I mean, I love it!

Well, I loved it as a child.

And I have seen a lot of it

because I have been looking back through the history of the WI.

And the idea has the possibility of really encapsulating

a key campaign for the WI.

So very important.

But Josh is having problems.

His delicate junket is not setting and he's running out of time.

What do you reckon?

-Got a minute or two.

-Just stick them in the blast chiller.

So they are, like, ice cold.

Oh, yeah.

He is a little bit nervous about it.

It is probably...it's a few minutes off, so it will be touch and go

whether, you know, it is going to go on the plate as he wants it.

If that doesn't work... I'm not serving strawberry salad.

So if that doesn't work, there is no dish.

The junket is meant to be served lightly set, so Josh is hoping

the few extra minutes in the blast chiller will have been enough.

Fresh and wild strawberries surround the outside,

along with granola pieces.

-MICHAEL:

-How has the junket turned out, Josh, all right?

Just, just, just set, you know?

Josh finishes with baby basil and freeze-dried strawberries.

The strawberry soup is served in miniature milk bottles.

OK.

Thank you.

Well done, buddy. It looked great.

The junket looked like it was just about there.

-Are you happy with that?

-Just, just set.

I mean, I think it could have done with a bit more, you know,

for my sanity.

I did really well with this in the regional.

And if I don't live back up to that,

-I am going to be really

-BLEEP

-off with myself.

I think you did the right thing in waiting to send it out

when you did.

I hadn't bargained for a healthy pudding.

It looks really nice.

Like the milk bottle on the step outside the front door.

Well, unfortunately, mine is not set. Already this is not perfection.

Mine isn't even not set, mine is completely split.

It is just, just out.

For me, if it holds, that is set enough.

I don't think it needs any more.

It is not like panna cotta or jelly,

so as soon as you touch it,

it will split.

But this just doesn't look appealing.

But the flavour is lovely, isn't it?

The more I eat it, the more I seem to enjoy it.

I think that is really enjoyable to eat.

It's fresh, it's tasty, the fruit is beautiful.

I think the strawberry dominates this dish.

It was a very, very finely executed dish before.

It is no longer that dish.

Well, I am really surprised because the strawberries are exactly

the same, the strawberry juice is exactly the same.

It is a good dish, but I'm not sure it is a great dish.

I think overall we are just a little bit underwhelmed by it.

I applaud the spirit.

I can't really applaud the execution.

I am going to score this dish an eight.

I think it probably was a nine before, now it is an eight.

I'm going to have to score it a seven.

Seven. That is a real slump.

Next is Michelin-starred Richard Bainbridge.

Having been crowned Central champion on his fourth attempt,

he is on the starter shortlist

and came joint second to

Matt Gillan's banquet-winning main course.

It is the end of the week. I have done some great cooking.

I am on the shortlist.

But I am nervous cos this is for the women in my life,

and that's the last thing I want to do is go home and say

I've messed this one up.

His dessert scored nines and tens in the regionals.

Inspiring Women draws on classic WI recipes -

a Victoria sponge cocktail inspired by his sister

and his take on his nanny's trifle,

with props handmade by his wife.

Only a perfect dish will give Richard the chance of realising

his dreams of reaching the banquet.

But he has direct competition in Northern Ireland's Ben Arnold.

-You are both doing trifles. Yours is small, individual.

-Yeah.

-And yours is sharing.

-Mine is a big sharing trifle, yeah.

I've just taken Nanny's dish and I've made it something else.

Rich Bainbridge, now there is a triumph of hope over adversity.

-And he is really cooking brilliantly.

-I love the trifle.

Fantastic for the brief.

There is sponge on the bottom, there is a strawberry jelly.

Fresh raspberries, sherry set custard on top.

This is like battle of the trifles.

-Are you going to beat my nanny's trifle?

-Uh...

Watch what you are saying.

That's all I'm saying.

Yeah, I am. Yeah.

And there was this wonderful cocktail that went...

The Victoria sandwich cocktail.

For me, that is either going to be

completely amazing or a total disaster.

-I really hope it is the first one.

-Yeah.

Richard's cocktail ingredients are measured out for the judges to

mix themselves at the table.

Pressure's quite high. I think there is a lot of expectations.

I want it to be perfect.

To finish his trifle, he pipes cream on top.

And sprinkles with hundreds-and-thousands,

freeze-dried raspberries, popping candy and baby mint.

This is going to be the nicest trifle I have ever seen.

He spoons milk jam onto summer fete tables

and lays the trifle on top.

Finally, he covers with his wife's handiwork - summer fete tents.

"This dessert is dedicated to the women in my life

"who inspire me every day."

-TEARFUL:

-I can't.

Finish it off for me.

"And to the inspiring women of the WI who raise their voices

"in friendship and make things better in their homes,

"communities and in the world."

-Good job, buddy.

-Well done, mate.

Thank you very much.

Just being in this kitchen is a journey for my family on its own.

So I just hope the judges can see all my heart

and soul is on that plate.

I really, really hope this is as fun inside as it looks from the outside.

Really encapsulates what the WI is all about for me.

The sentiment is absolutely right.

The story behind generations of women and house life.

Love it.

Off with the big top.

That is a fine, fine looking thing.

I think that is the prettiest trifle I have ever seen, actually.

This is where we make our own cocktail.

"Sister B's DIY Victoria sponge cocktail."

To inspiring women, I think.

I'll have another one of those.

-Yeah, they are very lovely.

-That's lovely.

Whoa!

I'm happy!

I am not too keen on the cocktail.

It is one of the best rifles I have ever eaten.

Did you enjoy that, Matt?

I could eat about eight of those, I think.

THEY LAUGH

I think every detail of it is absolutely beautiful.

It's delicious. It is doing everything I want a pudding to do.

It worries me.

Cos it is really good.

This needs to be at the banquet.

I think it is one of the finest trifles I have ever eaten.

He absolutely nailed the brief here. I have to give it a ten.

I am going to give him a nine.

It is a ten.

For me, it is what the WI are all about.

I think it was faultless. Ten for me.

So, how are you going to score it?

-I think it is a perfect ten.

-Oooh!

The last chef to cook is Northern Ireland's Ben Arnold.

He had a hard-fought regional heat

and the finals have been equally tough.

His fish course impressed his fellow chefs

but didn't make the judges' shortlist.

I have got to do well. I don't want to leave here with nothing.

Yesterday, he was close to making the main course shortlist, but the

judges chose an outright winner in Matt Gillan instead.

I feel like I am behind not being on that shortlist.

Certainly a bit of an anti-climax.

You know, you get all the way, second for the judges

and then they just pop Matt Gillan through straightaway.

A bit disappointing.

So I can imagine, if anyone is giving it 110%, it will be him.

I feel I have got a really strong dish.

You know, I want to be going back to the banquet.

I need to be on that shortlist.

His nostalgic trifle is inspired by both his mum

and a WI county fair and showcases British traditions.

My trifle is inspired by what I believe to be a great British

-drink - Pimm's.

-Yeah.

So I all the flavours I could find in a traditional summer cup

is inside the trifle.

After scoring highly in the regional heats,

Ben is not making any changes.

With layers of sponge and jam, jelly, creme patissiere

and cucumber cream, and a jug of summer punch.

Yesterday, he was definitely a contender for the shortlist,

except we didn't have a shortlist.

So this is his last chance.

You have kind of worried me with your trifle,

-because it was fantastic.

-Thank you very much.

I'm glad you enjoyed it.

This, I think, was Ben's best dish.

Well, if he cooks the same way as he did last time,

he has got a very good chance of getting on the shortlist.

I am looking forward to seeing it.

I will have high expectations of this dish.

I really hope the pressure and the nerves don't get to me,

so I can pull this off.

Ben is serving his trifle as a sharing dish,

and his mum's traditional cut-glass bowl.

Every element has to be perfect.

He pipes creme patissiere onto layers of sponge, raspberry jam

and summer cup jelly.

And tops with cucumber cream.

-It looks lovely.

-Thank you.

Let's hope it tastes as good as yours, Richard.

To finish, he garnishes with broken honeycomb

and serves on a traditional dessert trolley.

Oh, yes!

Decorated with rosettes, symbolic of county fairs and competitions.

With a jug of summer cup punch.

So, carefully, wheel it in to the judges.

Thank you.

-Thank you.

-Well done.

If it wasn't for my mum, I wouldn't be cooking now,

so that's a...that is a kind of thanks to my mum

and everything's a celebration and... Yeah. So...

Really sweet, mate.

Well done.

Look at that!

That is a proper trifle!

Oh, my goodness!

Ah.

And I do like a bit of bunting.

I think that is wonderful.

Last dish of the day. Cheers.

-Cheers, Mary.

-Cheers.

I think it looks absolutely amazing.

I could see that at the banquet with all of the trolleys being

rolled into the big hall.

The cream and the custard aren't quite right.

-There is a graininess about them.

-Yeah.

For me, there is slightly too much going on within the cucumber cream

and the various different fruits within the jelly.

I like the flavour of cream. It is a good flavour.

I don't want to disguise the flavour.

That is a bit of a shame for me.

I don't mind that, but this is too stodgy, this creme patissiere.

The sponge is a little tough.

I don't think there is any alcohol in the sponge

and I think he has made alcohol in the jelly.

The jelly is quite thick set, I feel.

There are some really good parts of it. The honeycomb, I really like.

The one thing that is really good about it is the strawberry jam.

I think when you break it down into its components,

none of them are really good enough.

It looks great, and you dive into it,

and it is slightly underwhelming.

For me, it is just not special enough, in this form, for a banquet.

The WI is all about perfection, but I am going to have to give it a six.

Yeah, it is a six for me.

When it came in, I wanted to dive headfirst into the trifle.

Then I wanted to clamber out again. So it is an eight.

I'm disappointed.

This is a six.

It is just a trifle.

We have had some amazing puddings today.

Things I have never even contemplated

I would be eating in my life.

I am very nervous about going into the judges' chamber.

It is the last chance to get onto the shortlist.

Well, it has been a bit of an up-and-down roller-coaster ride.

-Have we eaten perfection today?

-Oh, yes. Oh, absolutely.

You just don't know how it is going to go.

I think we have got something great on our hands.

Don't forget the chefs, we need to find out what they have scored.

Thank you.

It is time to reveal the chefs' shortlist -

the list of highest-scoring dishes from the chefs' scores alone.

On the chefs' shortlist today is...

Well, let us see if the chefs agree with us.

Michael.

-Yep!

-It had the drama.

Matt Gillan.

-Oh, excellent.

-Happy days.

-And Rich.

-Thank you very much.

Their other choice is Rich.

-THEY LAUGH

-Hooray!

Well done in the kitchen.

Welcome, Chefs. What a week it has been.

So I am sure you want to know the results.

In eighth place...

it's...

..Matt Worswick.

Matt, it is a very

brave man who is going to bake a cake for the WI.

THEY LAUGH

-And that just didn't quite make the grade.

-Thank you anyway.

Anyway, good luck. Thanks.

In seventh place...

..it's...

..Jak.

Jak, we loved

the whisky custard, but unfortunately,

the clootie wasn't a good companion.

OK.

Thank you.

THEY GIGGLE

How are we doing?

I wasn't expecting that!

In sixth place...

..it's...

..Adam.

Adam, we loved your rhubarb jelly and ice cream.

But that baked Alaska was a very hard nut to crack.

It sort of let you down.

-Sorry I didn't pull it off today. Thank you.

-Thanks, Adam.

Welcome to the club.

In fifth place...

..it's...

..Ben. Ben, we loved

your trifle the last time.

But it just didn't meet the mark today.

-Yeah, I am disappointed.

-All right, well, thank you.

In fourth place...

..it's...

..Josh.

Josh, we loved your junket

-the last time. It was a triumph!

-Yeah.

But it just wasn't correct today.

No, I know. I could've...

-I could've done a bit better. Thank you.

-Thank you.

You all right?

-How are you doing?

-What did they say?

It wasn't as good as last time.

Shame.

So there's just three of you left.

Three dishes representing three very different aspects of the WI.

In the end, we decided only two of your dishes meet

the WI's very high standards.

The chef who just missed out is...

..Michael.

I am happy to get this high up in the rankings.

It is a big improvement from last time. So thank you all so much.

We absolutely loved that dish.

It was spectacular, as we'd expect.

Thank you.

Boys, Rich, Matt, congratulations!

Rich, I thought your trifle was absolutely perfect.

And I'm confident that the ladies of the WI would agree.

I am over the moon. I love that dish. Thank you.

Matt, I thought yours was a really brilliant dish.

It was brilliant in concept, brilliant in execution.

I am really pleased.

You know, I took on your feedback from last time with the sweetness

and I really appreciate the fact that it has paid off.

So thank you.

Can you leave us all alone now so we can do the painstaking

work of trying to come up with a final menu for the banquet?

Thank you.

CHEFS: Thank you.

Well?

What happened?

So today there is just two on the shortlist.

These guys, Matt and Rich.

-Well done, guys.

-Well done, guys.

-Congratulations.

-Thank you.

-Well done.

-Well done you.

-Thank you very much.

-Well deserved.

With all courses cooked, it is

time for the judges to review the shortlists

and decide which dishes will be served alongside Matt Gillan's

main course at the WI's centenary banquet.

-This is a wonderful main course.

-It is absolute perfect.

-Then what about these two?

-This is much more delicate.

I am excited and I am nervous as well.

Potentially, I could have two courses at the banquet.

That would be my preferred option.

I like that dish, I just don't think is dramatic enough.

After so many years of trying to get a dish on the banquet,

I have got a chance of getting two, but that can still be quite

easily all taken away and I could still be going home a loser.

-What about that?

-No.

No, no, no, no.

This, this, this, this.

I thought you said you wanted a bit more drama?

Those two are very classic and conventional.

It is pretty nerve-racking, but I am happy now.

And if I get through, I'll be even happier.

I can't wait to get into the judging chamber and find out.

This is definitely the starter.

-Yeah, I think that's good.

-Fish?

I think this would be great.

Let's make things a little bit simpler by taking that one out,

-because I think it is down to those two.

-That's good.

It would mean a lot to me to get to the banquet this year.

I think I stand as good a chance as any.

This is the last dish of the evening,

it has got to be PER-FEC-TION!

OK, I'd agree with that.

Yeah. I am happy with that.

It would make me so proud.

And if I am going to a banquet, it has to be the one for the WI.

Chefs, I will get straight down to business.

We have reviewed the shortlists.

We have finally come up with a menu

for the Women's Institute centenary banquet.

And the results.

The dishes shortlisted for the starter are...

..Richard's lamb...

..and Josh's crab.

Cooking the starter at the banquet is...

..Rich.

Congratulations.

Thank you so much. Thank you.

Thanks very much for sticking with me over the years.

As the WI always start singing Jerusalem, I think it is

only fitting that that happened.

And I am glad you guys got the same idea. And, yeah, thank you.

Right, now for the fish course.

The dishes in contention are...

..Jak's poached salmon...

..Matt Worswick's lobster...

..and Michael's squid ink cod.

And...

cooking the fish

at the banquet will be...

..Michael.

APPLAUSE

-Well done, buddy.

-Thanks, Richard, cheers.

Congratulations, Michael.

-Thank you.

-Really brilliant.

Thank you, it's...

A little unexpected, maybe.

I didn't know quite how well that style of cooking would

go down with the ladies of the WI, so thanks so much.

Talk to me, Jak.

It was one of these years that I think -

well, I'm speaking on behalf of everyone -

that we were lucky enough to get to work with Michael,

who produced such an outstanding, spectacular dish.

And if we are going to come second to anyone,

then I am delighted it is the right one for the banquet.

Well, Matt Gillan, you already knew that you were going to be

cooking your goat as the centrepiece of the banquet.

I know that your mother has been a great inspiration to you.

Have you told her yet?

I have, yes. And she was... You know, she was over the moon.

I think she had a little tear.

And finally, the all-important finale.

On the shortlist are...

..Richard's trifle and Victoria sponge cocktail...

..and Matt's honey pudding.

So the winner of the dessert course -

and cooking two courses at the WI centenary banquet...

..is...

..Rich.

LAUGHTER AND APPLAUSE

Fourth time lucky!

It is like busses.

It is like busses!

To get my dessert onto the banquet is pretty special

cos it involves all the women in my life.

And I wouldn't be sitting here if it wasn't for them.

So thank you so much, it means so much.

And... Yeah.

And how about the business of cooking two courses?

That's all right, one at one end,

one at the other. I've waited this long, you leave it to me.

You have done a wonderful job.

The banquet is going to be something special. Thank you.

CHEFS: Thank you.

-Woo!

-Well done, boys.

Well done, well done.

Well done, mate!

'I am very proud of myself.'

Yeah, I just want to go home and give my daughter a kiss.

ALL: Cheers!

Really proud to be cooking at the banquet.

It is a great honour and I can't wait to do it.

THEY LAUGH

I am absolutely on cloud nine still.

I have achieved what I came here to do.

And that is to get the main course at the banquet.

'Oh, Richard, I am so proud of you!

'I am so pleased for you!'

-Thanks, Mum.

-'That is so wonderful.

'I will have to book my hair appointment.

'Well, let me know when.'

ALL: Cheers!

The champagne may be flowing, but now the hard work really starts...

All right, come on, how long have we got?

..as the chefs must cook for the opulent banquet marking

the centenary of the Women's Institute.

Boys, I need your hands.

Come on, guys, come on.

With the pressure on...

It... Well, it is kind of caving in.

BLEEP!

..the chefs are determined to meet the WI's impeccable standards.

Service!

-Good, isn't it?

-Heaven on a plate.