0:00:02 > 0:00:04Banquet day has arrived...
0:00:04 > 0:00:08- Service! Service!- ..for our three winning chefs...
0:00:08 > 0:00:11- All right, let's go.- Can I have some lamb and artichokes?
0:00:11 > 0:00:13- Come on, please, let's go. - ..Matt Gillan....
0:00:13 > 0:00:16Boys, I need your hands. Lids, lids, lids!
0:00:16 > 0:00:18- ..Michael O'Hare... - After I've finished this,
0:00:18 > 0:00:20I might actually do some cooking, hopefully.
0:00:20 > 0:00:24..and Richard Bainbridge, who'll be cooking two courses.
0:00:24 > 0:00:26This is everything that I've ever wanted.
0:00:26 > 0:00:28I just hope that I can do it.
0:00:28 > 0:00:30It's a huge undertaking.
0:00:30 > 0:00:33- Front-of-house staff there? - Another canvas, please.
0:00:33 > 0:00:37- Come on, guys, come on.- I am as far behind as I possibly can be.
0:00:37 > 0:00:39His world is kind of caving in.
0:00:39 > 0:00:42As they must now reproduce their winning dishes...
0:00:42 > 0:00:45- How are you getting on with your eggs? Have you broke any?- A couple.
0:00:45 > 0:00:47- You've only got six spare. - Do it now.
0:00:47 > 0:00:52..for the opulent banquet marking 100 years of the Women's Institute.
0:00:52 > 0:00:55Delicious. It was heaven on a plate.
0:00:55 > 0:00:59Richard's sing-along starter of lamb and artichoke.
0:00:59 > 0:01:01- Mmm!- The boy can cook.
0:01:01 > 0:01:05Michael's women's liberation inspired fish and chips.
0:01:05 > 0:01:10- Like eating art, is this. - Matt's tribute to the billy goat.
0:01:10 > 0:01:12- It looks fantastic.- Good, isn't it?
0:01:12 > 0:01:16And Richard's second dish, a dessert to honour the women in his life.
0:01:16 > 0:01:19Oh, try it, it's delicious!
0:01:19 > 0:01:22With the ladies of the WI to impress...
0:01:22 > 0:01:24I don't know if all the ladies will get that dish, it's quite Gothic.
0:01:24 > 0:01:28- I've never eaten anything like this in my life.- ..and their mums.
0:01:28 > 0:01:31- I'm proud of you! - Everything was absolutely beautiful.
0:01:31 > 0:01:34I'm probably now the proudest mum in the room.
0:01:34 > 0:01:38- Go, go, go.- The chefs will have surprise helpers in the kitchen...
0:01:38 > 0:01:40This is my first time carrying a goat.
0:01:40 > 0:01:43- I can hardly taste it. - It's quite strong.
0:01:43 > 0:01:47..as they strive to meet the WI's impeccable standards.
0:01:47 > 0:01:50And I've never seen anything like this before.
0:01:50 > 0:01:51Can't wait for the next course.
0:01:51 > 0:01:53LAUGHTER
0:02:08 > 0:02:12It's 36 hours before the WI centenary banquet.
0:02:12 > 0:02:15And the three winning chefs are on their way to Drapers' Hall.
0:02:15 > 0:02:17I can't believe I'm here now. You know,
0:02:17 > 0:02:21it's been a big process over the last six years to get to this point,
0:02:21 > 0:02:22and I'm so proud and happy that I'm now here.
0:02:22 > 0:02:24I just need to deliver tomorrow.
0:02:26 > 0:02:29- I've come to pick up some goats.- OK. Yeah, I'll grab 'em out for you.
0:02:29 > 0:02:31Really excited.
0:02:31 > 0:02:35I think the nerves will kick in a little bit closer to service time.
0:02:35 > 0:02:37I achieved perfect scores from all the judges,
0:02:37 > 0:02:40so I need to make sure I really deliver this dish.
0:02:42 > 0:02:44So finally the banquet's upon us.
0:02:44 > 0:02:47All that's left to do now is to cook for the ladies of WI and my mum.
0:02:47 > 0:02:50I'm a bit nervous, but, hopefully, I can pull it off.
0:02:50 > 0:02:53- Cheers, mate.- Thanks very much. - I hope it goes well.- Cheers.
0:02:53 > 0:02:56I've got the main course at the banquet,
0:02:56 > 0:02:58how could I not be excited about that?
0:03:00 > 0:03:02- Hello, mate.- Hey, man.- How are you?
0:03:02 > 0:03:06- Good.- Nice to see you. - How's things?- Good, good.
0:03:06 > 0:03:08- Are we one short? - I know. Where's Matt?
0:03:10 > 0:03:12- All right, boys!- Hello, mate.
0:03:12 > 0:03:14- How are you?- How we doing?
0:03:14 > 0:03:17- All right, man. You? - Yeah, good. You all right?
0:03:17 > 0:03:21- How come you get a car in the rain? - Cos I had to pick up my goats.
0:03:21 > 0:03:23You clearly dressed for the occasion
0:03:23 > 0:03:25- to help me get them out. - Goat carrying, yeah.
0:03:25 > 0:03:27- This is my look.- Goat carrying.
0:03:27 > 0:03:28It looks like it
0:03:28 > 0:03:30- So this is it. Good luck, everyone. - BOTH: Good luck.
0:03:30 > 0:03:33- Give us some love. - LAUGHTER
0:03:33 > 0:03:36Inside Drapers' Hall, helping to prepare for the banquet
0:03:36 > 0:03:40is Angela Baker, one of the original WI calendar girls
0:03:40 > 0:03:43who made the famous nude charity calendar.
0:03:43 > 0:03:45This is a massive event for the chefs,
0:03:45 > 0:03:47I just hope they can pull it off.
0:03:47 > 0:03:50Angela's here to ensure that tomorrow
0:03:50 > 0:03:52lives up to the WI's high standards...
0:03:52 > 0:03:56- Hi.- ..having helped select the dishes for the final menu.
0:03:56 > 0:03:58I thought I'd just welcome you to Drapers' Hall,
0:03:58 > 0:04:02because tomorrow you're going to be cooking for a few of my friends.
0:04:02 > 0:04:05- So come on in. It's absolutely amazing. Come on in.- Thank you.
0:04:05 > 0:04:07You'll love it.
0:04:10 > 0:04:13Standing in the heart of the City of London,
0:04:13 > 0:04:17Drapers' Hall has played host to the pioneering women of the WI before.
0:04:19 > 0:04:20It's amazing. I can't believe I'm actually
0:04:20 > 0:04:22finally here doing the banquet.
0:04:22 > 0:04:25I mean, it just feels so grand, doesn't it?
0:04:25 > 0:04:27The WI's National Craft Exhibition
0:04:27 > 0:04:31was held in its grand rooms in 1924 as the drapers -
0:04:31 > 0:04:34originally London's clothmakers and merchants -
0:04:34 > 0:04:37were passionate supporters of the education of women.
0:04:37 > 0:04:39- MICHAEL:- Wow!
0:04:39 > 0:04:41Isn't it fantastic?
0:04:41 > 0:04:45- Look at that ceiling.- The detail, everything's unbelievable.
0:04:45 > 0:04:49And in the very room that the banquet will be served,
0:04:49 > 0:04:53a sister organisation of the WI - the Women's Land Army -
0:04:53 > 0:04:57were awarded their medals for service during the First World War.
0:04:57 > 0:05:00This is it, guys. This is the banqueting hall.
0:05:00 > 0:05:04- What do you think of it? - It's amazing.- Yeah, incredible.
0:05:04 > 0:05:08I can't wait for tomorrow night, to see it full of WI ladies and family.
0:05:08 > 0:05:10- It's going to be incredible. - Tomorrow, we're going to have
0:05:10 > 0:05:12a bit of an exhibition of all the things
0:05:12 > 0:05:15that the WI have got up to over the 100 years.
0:05:15 > 0:05:17Come and have a look.
0:05:17 > 0:05:21- Cool.- The WI is not all about jam and Jerusalem -
0:05:21 > 0:05:24we've done amazing things over the last 100 years.
0:05:24 > 0:05:27And this is why we're here to celebrate that.
0:05:27 > 0:05:30The Women's Institute was set up in 1915
0:05:30 > 0:05:33to encourage women to grow and preserve food
0:05:33 > 0:05:35during the First World War.
0:05:35 > 0:05:39Its members were also involved in campaigning for women's rights.
0:05:39 > 0:05:42This is the Women's Land Army. They had a banquet.
0:05:42 > 0:05:46Can you see? This very room. Look. See. You can recognise it?
0:05:46 > 0:05:47And this - this is my favourite.
0:05:47 > 0:05:49Look at these women here.
0:05:49 > 0:05:52They're demanding equal pay.
0:05:52 > 0:05:55This pioneering spirit of equality
0:05:55 > 0:05:57is something that inspired me from the WI
0:05:57 > 0:06:00on my fish course that I'm cooking at the banquet,
0:06:00 > 0:06:02so great to see this photo.
0:06:06 > 0:06:11To learn more about the influential women of Britain and the WI
0:06:11 > 0:06:13who inspired his dish, Emancipation,
0:06:13 > 0:06:16Michael visited the archives at the House of Commons
0:06:16 > 0:06:19to meet WI member Minty Day,
0:06:19 > 0:06:23the great-great-niece of Millicent Fawcett,
0:06:23 > 0:06:26leader of the National Union of Women's Suffrage Societies,
0:06:26 > 0:06:29which campaigned tirelessly to get women the vote
0:06:29 > 0:06:33and counted leading ladies within the WI amongst their number.
0:06:33 > 0:06:37This is her. A very calm-looking lady, you'd think,
0:06:37 > 0:06:41but underneath she worked terribly hard.
0:06:41 > 0:06:43What made her interested in women's suffrage?
0:06:43 > 0:06:49I think it was because she didn't like the way women were treated.
0:06:49 > 0:06:52The very fact that they had no rights at all.
0:06:52 > 0:06:57Women didn't have any say in their own lives.
0:06:57 > 0:06:59It seemed to be totally unfair,
0:06:59 > 0:07:05because women owned nothing, their husbands owned everything.
0:07:05 > 0:07:09And, therefore, emancipation was very...important.
0:07:09 > 0:07:14And she felt so strongly that she was able to start
0:07:14 > 0:07:17the National Society for Women's Suffrage.
0:07:17 > 0:07:21She was a contemporary of people like Lady Denman,
0:07:21 > 0:07:25who was our first National Chairman in the WI.
0:07:27 > 0:07:30Suffragist campaigners like Millicent and Lady Denman
0:07:30 > 0:07:32believed women had an equal right
0:07:32 > 0:07:35to vote on Parliamentary and government issues,
0:07:35 > 0:07:39as they were bound by the same laws as men and had to pay the same taxes.
0:07:41 > 0:07:43This place is amazing.
0:07:43 > 0:07:47- It's got that atmosphere, hasn't it?- Completely.
0:07:47 > 0:07:49So much history around it.
0:07:49 > 0:07:51So how often would Millicent be here?
0:07:51 > 0:07:55Oh, very, very frequently, because, when you think,
0:07:55 > 0:08:00- her life's work was the bill for suffrage.- Yeah.
0:08:00 > 0:08:04And so she would...make sure that she was here
0:08:04 > 0:08:07any time that it was likely to be talked about.
0:08:07 > 0:08:11Women weren't permitted in the chamber itself,
0:08:11 > 0:08:15so Millicent had to watch proceedings from a segregated area.
0:08:15 > 0:08:19Those up there are...will be the ladies gallery.
0:08:19 > 0:08:21Right. So she would've just been sat up there?
0:08:21 > 0:08:25But they were scrummed up there behind this brass grill.
0:08:27 > 0:08:31For Millicent, it took over 60 years of fighting for women's rights
0:08:31 > 0:08:35before change started to happen at the end of the First World War.
0:08:35 > 0:08:39I think one of the greatest moments of her life must have been
0:08:39 > 0:08:43when they got the first majority vote.
0:08:43 > 0:08:46She was actually here.
0:08:46 > 0:08:48And once that was passed,
0:08:48 > 0:08:52women could, for the very first time, vote.
0:08:52 > 0:08:54- That's an incredible achievement. - Isn't it?
0:08:54 > 0:08:56Not only for your Aunt Millie,
0:08:56 > 0:08:59- but I think for women. - For women, yes. Yes.
0:09:03 > 0:09:07Back in the banquet hall, Angela's bringing the chefs up-to-date
0:09:07 > 0:09:10with a surprising addition to the WI's history.
0:09:10 > 0:09:12- This is... - LAUGHTER
0:09:12 > 0:09:15..a WI calendar, of course, with a few extras.
0:09:15 > 0:09:18- LAUGHTER - Do you recognise these people?- Wow!
0:09:18 > 0:09:21- Do you want to have a look? - I'll take this one.- Thanks.
0:09:21 > 0:09:23LAUGHTER
0:09:23 > 0:09:26I'm not sure I'll be able to look Prue in the eyes again.
0:09:26 > 0:09:28They were very brave.
0:09:28 > 0:09:30- I'm not. - LAUGHTER
0:09:30 > 0:09:34- So I bet you're dying to see the kitchens, aren't you?- Yeah.
0:09:34 > 0:09:36Right, come this way. It's not far.
0:09:37 > 0:09:41The chefs are ready to get cracking on acres of prep.
0:09:41 > 0:09:43They know they have a lot to do,
0:09:43 > 0:09:44but what they don't know is Angela's
0:09:44 > 0:09:47arranged for three of the guest judges from finals week
0:09:47 > 0:09:50to help in the kitchen today.
0:09:50 > 0:09:53Kirsty Bowen, who judged the fish course.
0:09:53 > 0:09:56Felicity Cloake, who helped put Matt Gillan's main dish
0:09:56 > 0:09:57straight through to the banquet.
0:09:57 > 0:10:02And Mary Gwynn, guest judge for the dessert course.
0:10:02 > 0:10:04What do you think of the kitchen, then?
0:10:04 > 0:10:06I'm quite happy with it, actually.
0:10:06 > 0:10:09I just thought that you might like a bit of help.
0:10:09 > 0:10:11So, ladies.
0:10:11 > 0:10:13LAUGHTER
0:10:13 > 0:10:15- Hi. - LAUGHTER
0:10:15 > 0:10:18- Rich, I'm helping you. - Perfect. Brilliant.
0:10:18 > 0:10:22- Michael, I'm assisting you today. - I'm grateful for the help.
0:10:22 > 0:10:25Matt, bad luck, I'm afraid that means you've got me.
0:10:25 > 0:10:28I feel like we might have our work cut out today.
0:10:28 > 0:10:29Don't worry, I'll keep you busy.
0:10:29 > 0:10:31So I'm just going to leave you to it
0:10:31 > 0:10:33and I'm going to sit and put my feet up.
0:10:33 > 0:10:38With 28 hours before the guests start to arrive for the banquet,
0:10:38 > 0:10:41the chefs need to start prepping their dishes.
0:10:41 > 0:10:43- How are you?- But first, they must meet the food delivery
0:10:43 > 0:10:45and sort their ingredients.
0:10:45 > 0:10:48This is my first time carrying a goat, so...
0:10:48 > 0:10:50Gosh! Look at those goats!
0:10:51 > 0:10:54RICHARD SIGHS BLEEP!
0:10:54 > 0:10:58Once organised, the sous chefs are assigned jobs.
0:10:58 > 0:11:01- First up, we've got to pick down the parsley for the oil.- Yep.
0:11:03 > 0:11:06- Peel some artichokes for me into lemon water.- Yep.
0:11:06 > 0:11:08- You're going to need to peel me about two kilos.- OK.
0:11:11 > 0:11:14Richard starts butchering his lamb.
0:11:14 > 0:11:17- Ends trimmed off?- Yes, please. Yeah.
0:11:17 > 0:11:22His lamb and artichoke dish, We All Stand For Jerusalem,
0:11:22 > 0:11:25is Richard's interpretation of the hymn synonymous with the WI
0:11:25 > 0:11:28and traditionally sung at the start of their meetings.
0:11:28 > 0:11:30The ingredients reflect the lyrics.
0:11:30 > 0:11:32- Do some artichokes.- Yeah.
0:11:32 > 0:11:37For the burning gold sun...is the hen's yolk I put on there.
0:11:37 > 0:11:40Each element has to be perfect.
0:11:40 > 0:11:43It's so important, because if I do anything wrong, my goodness.
0:11:43 > 0:11:46If I let him down... So that's... That's the pressure.
0:11:46 > 0:11:51Richard is feeling the enormity of the task ahead
0:11:51 > 0:11:54as he's serving both the starter and the dessert course tomorrow.
0:11:54 > 0:11:57We've got twice the amount of pressure than everybody else,
0:11:57 > 0:12:00so to be in good stead going home tonight is really super important.
0:12:00 > 0:12:04- If we haven't got the jobs done, then I'll be panicking.- Yeah.
0:12:04 > 0:12:06His dessert, Inspiring Women,
0:12:06 > 0:12:08pays homage to the ladies in his family
0:12:08 > 0:12:11and draws on classic WI recipes.
0:12:11 > 0:12:14A Victoria-sponge cocktail inspired by his sister,
0:12:14 > 0:12:17and a modern take on his nanny's trifle.
0:12:17 > 0:12:20Serving two courses may be an added pressure for Richard,
0:12:20 > 0:12:23but it's the realisation of a dream.
0:12:23 > 0:12:25I've waited so long to get to the banquet,
0:12:25 > 0:12:28- I really want to enjoy tomorrow and not be super panicked.- Good.
0:12:32 > 0:12:36Of the three chefs, Richard has had the longest journey to the banquet.
0:12:36 > 0:12:40So, this is it, this is the last six years of Great British Menu.
0:12:40 > 0:12:44I can't get rid of any of it, cos it all means so much to us.
0:12:44 > 0:12:47It's taken four attempts over six years,
0:12:47 > 0:12:50with wife Katja by his side every step of the way.
0:12:50 > 0:12:53I think we all remember the ice cream.
0:12:53 > 0:12:57When I did my DIY ice-cream sundae for the People's Banquet.
0:12:57 > 0:13:00Well, it was a flop, wasn't it?
0:13:00 > 0:13:02There's so many things that we can laugh about now,
0:13:02 > 0:13:06but if you remember at the time when, you know, I was coming home
0:13:06 > 0:13:07and having to tell you that we
0:13:07 > 0:13:09hadn't got it and we hadn't got it this year.
0:13:09 > 0:13:11And to pull the amazing trump card
0:13:11 > 0:13:14of then getting two dishes on the banquet.
0:13:14 > 0:13:17You know, without you by my side, pushing me and believing in me,
0:13:17 > 0:13:19I wouldn't have had the confidence.
0:13:19 > 0:13:22- Give me a hug.- I'm so proud of you.
0:13:22 > 0:13:23SHE GIGGLES
0:13:23 > 0:13:26But it's not just Katja who's been instrumental
0:13:26 > 0:13:28in Richard finally reaching the banquet.
0:13:28 > 0:13:32The Women's Institute represents generations of women,
0:13:32 > 0:13:34something Richard has embraced.
0:13:34 > 0:13:38The inspirational women in my life, from my nanny, to my mum,
0:13:38 > 0:13:42to my sister, to my wife, and now to baby Holly,
0:13:42 > 0:13:43if they weren't supporting me
0:13:43 > 0:13:46and guiding me, who knows where I'd be at this point?
0:13:48 > 0:13:50And the women in his life are helping
0:13:50 > 0:13:53once more on the dessert dedicated to them.
0:13:53 > 0:13:56- I've got some more tents. - Oh, that's good.
0:13:56 > 0:13:59Without all of you supporting me and driving me forward,
0:13:59 > 0:14:01we wouldn't be now sitting around a table panicking
0:14:01 > 0:14:03- on how we can make 60 tents. - LAUGHTER
0:14:03 > 0:14:05But then it's also quite fitting,
0:14:05 > 0:14:09because "inspiring women" is the tag line of the WI
0:14:09 > 0:14:11and their supportiveness of each other.
0:14:11 > 0:14:14- Well done.- Thanks, Mum.- I love you.
0:14:16 > 0:14:19- We'll crack on with these goats, shall we?- Yeah.
0:14:20 > 0:14:23So we'll take it off here and that will just go straight through.
0:14:23 > 0:14:25It's very easy to take that shoulder off.
0:14:25 > 0:14:29Matt and Felicity are busy butchering the goats for Matt's main course.
0:14:29 > 0:14:30Talk about a crash course in cooking!
0:14:30 > 0:14:32SHE LAUGHS
0:14:34 > 0:14:36You made that look very easy.
0:14:36 > 0:14:40- Seriously, don't worry, take your time and relax.- OK.- Yeah?
0:14:41 > 0:14:44- Now, you can see exactly where you need to go.- Yeah.
0:14:44 > 0:14:47It's incredibly daunting to be working for only my second time
0:14:47 > 0:14:51in a professional kitchen with such a great chef,
0:14:51 > 0:14:53but breaking down a goat for the first time...
0:14:53 > 0:14:56breaking down any animal for the first time ever
0:14:56 > 0:14:57is quite nerve-racking.
0:14:57 > 0:14:59They have their work cut out.
0:14:59 > 0:15:01Matt's dish, Teaching And Preaching,
0:15:01 > 0:15:04is inspired by the WI's waste-not-want-not ethos,
0:15:04 > 0:15:07so Matt's using every cut of the meat.
0:15:07 > 0:15:09There are 12 elements in total.
0:15:10 > 0:15:13- Yeah.- Is that OK?- Perfect.- A little bit more?
0:15:13 > 0:15:15No, that's fine. It's fine.
0:15:15 > 0:15:18To break down a whole animal takes time anyway
0:15:18 > 0:15:19and to have somebody that's never
0:15:19 > 0:15:22done it before, it's obviously going to slow me down,
0:15:22 > 0:15:24but we'll work together to get it right.
0:15:24 > 0:15:27And this dish is called Teaching And Preaching
0:15:27 > 0:15:31and this is fulfilling everything that I wanted with this dish.
0:15:35 > 0:15:40Matt's main course honours the WI's history of campaigning on food issues
0:15:40 > 0:15:43and is also inspired by his mum's family heritage.
0:15:44 > 0:15:47These are the goats on St Helena, Auntie's.
0:15:47 > 0:15:51- They're my sister's. So these are your Auntie Maggie.- Yep.
0:15:51 > 0:15:53Cousin Deborah.
0:15:53 > 0:15:55Mum, Patricia, grew up on the island of St Helena,
0:15:55 > 0:15:58where goat was a staple food.
0:15:58 > 0:15:59Every day after school,
0:15:59 > 0:16:03one of our jobs was to go and look after the goats.
0:16:03 > 0:16:05And then we'd have to feed them as well.
0:16:05 > 0:16:07So how many goats did you have?
0:16:07 > 0:16:10- Probably about eight or ten we had to look after.- Really?- Yeah.
0:16:10 > 0:16:16It's unbelievable now that you're cooking goat for the banquet.
0:16:16 > 0:16:19That whole story has been a huge inspiration behind my dish.
0:16:19 > 0:16:20It's a lovely meat.
0:16:20 > 0:16:23I think... I don't know why people don't eat more of it.
0:16:23 > 0:16:25In the UK, goats are mainly used
0:16:25 > 0:16:28in the dairy industry rather than for meat -
0:16:28 > 0:16:31something Matt's keen to change.
0:16:31 > 0:16:35So he took his mum to meet his trusted goat supplier, James Whetlor.
0:16:35 > 0:16:39- James, this is my mum, Pat.- Hi, Pat, nice to meet you.- And you.
0:16:39 > 0:16:42Come on in. So these are all nannies.
0:16:42 > 0:16:43Obviously, these are all girls,
0:16:43 > 0:16:47and they provide the milk that is the business of the dairy.
0:16:47 > 0:16:49Without a market for goat meat, there's no economic incentive
0:16:49 > 0:16:52for the farmers to raise the billies up to slaughter weight.
0:16:52 > 0:16:56With only female goats in use within the dairy industry,
0:16:56 > 0:16:58typically young male billy goats
0:16:58 > 0:17:01would be destroyed shortly after birth, and the meat wasted.
0:17:01 > 0:17:04But James has set out to change that.
0:17:04 > 0:17:06So with my cheffing background,
0:17:06 > 0:17:09I've managed to create a link between the market and the farmers
0:17:09 > 0:17:12and give them an incentive to raise the billies up for meat.
0:17:12 > 0:17:14And with the help of people like you,
0:17:14 > 0:17:16it's turned out to be a pretty good decision.
0:17:16 > 0:17:19It's actually so versatile as well.
0:17:19 > 0:17:22You can make a curry out of it with the older goats,
0:17:22 > 0:17:24but also, you know, you can, with a little bit of magic,
0:17:24 > 0:17:26a little bit of love and thought,
0:17:26 > 0:17:29you can turn it into something pretty spectacular.
0:17:30 > 0:17:34It's unbelievable that he's cooking this for the banquet.
0:17:34 > 0:17:36My heart is bursting with...
0:17:36 > 0:17:38I'm getting quite emotional now,
0:17:38 > 0:17:42but I really am so, so proud of him.
0:17:48 > 0:17:50For Michael's innovative fish course,
0:17:50 > 0:17:53Kirsty's making the parsley oil...
0:17:53 > 0:17:55Feels great to have Kirsty working with me.
0:17:55 > 0:17:58She's eaten my food twice and given me great scores,
0:17:58 > 0:18:00so I feel like she's really onside.
0:18:00 > 0:18:04..as he works on his technical squid-ink-powder garnish.
0:18:04 > 0:18:05It's really nice, actually, to
0:18:05 > 0:18:09kind of see all the techniques and things that Michael uses,
0:18:09 > 0:18:12things I've never even seen being used before.
0:18:12 > 0:18:16Michael's dish is a contemporary take on fish and chips,
0:18:16 > 0:18:19served unusually on a canvas, not a plate.
0:18:19 > 0:18:23There's still all the canvas work to do and all my fish prep to do.
0:18:23 > 0:18:26So I really need to get my head down and get cracking with it.
0:18:29 > 0:18:34With the clock ticking, all the chefs are focused on the task ahead.
0:18:34 > 0:18:37- Go, go, go, go, go, go, go. - SHE LAUGHS
0:18:37 > 0:18:39The banquet's really different to regionals or finals week,
0:18:39 > 0:18:42because, you know, we're not competing against each other here -
0:18:42 > 0:18:46we are a team and it's in keeping with the WI values.
0:18:46 > 0:18:48Mary and Richard have a lot of work to get through
0:18:48 > 0:18:52prepping two courses, but they're on schedule.
0:18:52 > 0:18:53They've moved on from the starter
0:18:53 > 0:18:56and are preparing the elements for Richard's trifle.
0:18:56 > 0:18:59Say, it looks pretty calm over here for the two courses.
0:18:59 > 0:19:03Don't worry, we'll come and help you when we're...when we're done.
0:19:03 > 0:19:06- It's all right, me and Felicity are smashing it.- I can see that, yeah.
0:19:06 > 0:19:09- How many goats have you done?- Two. - LAUGHTER
0:19:09 > 0:19:13- Is that just two to do, or have you got more?- No, there's five of them.
0:19:13 > 0:19:14- BLEEP.- There are five?!
0:19:14 > 0:19:17With three more goats to butcher,
0:19:17 > 0:19:21Matt and Felicity still have a huge amount of work to get through today.
0:19:21 > 0:19:24This is just the goat, it's not even starting anything else.
0:19:27 > 0:19:29With the end of the day fast approaching,
0:19:29 > 0:19:33Richard and Michael also need to finish off their essential jobs.
0:19:33 > 0:19:36For Michael, this includes decorating the artistic canvases
0:19:36 > 0:19:39on which he'll serve his fish and chips.
0:19:39 > 0:19:41How's it going, chef?
0:19:41 > 0:19:44I've still got all my canvas work to do, so maybe a couple of hours.
0:19:44 > 0:19:46- It's a lot when you multiply it. - Yeah.
0:19:46 > 0:19:49Once I've got those canvas out the way, then I'm confident,
0:19:49 > 0:19:51but for me that's, like, my big task.
0:19:51 > 0:19:55Richard needs to add the sherry to the custard for his trifle.
0:19:55 > 0:19:58- I can hardly taste it. - SHE LAUGHS
0:20:00 > 0:20:03- It's quite strong. - LAUGHTER
0:20:03 > 0:20:05Mary's really onboard and really loves food.
0:20:05 > 0:20:09And so it's been a godsend, really, cos she's got that WI mentality
0:20:09 > 0:20:12where it's like, "get the job done," which I'm finding really helpful.
0:20:15 > 0:20:19Matt and Felicity have finally finished butchering the goats,
0:20:19 > 0:20:21but with time against him,
0:20:21 > 0:20:24Matt realises he won't be able to finish all his prep tonight.
0:20:24 > 0:20:28At this point in time, I am pretty much
0:20:28 > 0:20:30as far behind as I possibly can be.
0:20:30 > 0:20:33So Matt gets Felicity to mince the meat for his ragout
0:20:33 > 0:20:37and he puts his goat's cheese into the dehydrator
0:20:37 > 0:20:40as it needs to dry out overnight.
0:20:40 > 0:20:44At the end of a long day, it's time for the ladies to head home.
0:20:44 > 0:20:46Thank you so much for giving us a hand today.
0:20:46 > 0:20:48We've really enjoyed it, so thank you very much.
0:20:48 > 0:20:50It's been a pleasure to work with you.
0:20:50 > 0:20:53- Thank you for having us.- Good luck. - Have a good night.- Thanks.
0:20:53 > 0:20:55- Done?- Yeah.
0:20:55 > 0:20:57Tomorrow is my big push.
0:20:57 > 0:20:58Like, there's so many things that
0:20:58 > 0:21:01need to come together to be able to get one dish out, let alone two.
0:21:01 > 0:21:03I'm happy enough with where I am with my food,
0:21:03 > 0:21:05it's just the big job that I wanted
0:21:05 > 0:21:07to nail today was with my canvas, I haven't done any.
0:21:07 > 0:21:10I think I got a few hours to dedicate to that
0:21:10 > 0:21:13and I don't know if I've got that time on banquet day.
0:21:13 > 0:21:14I was feeling all right.
0:21:14 > 0:21:17I don't know if I was overconfident or what earlier,
0:21:17 > 0:21:20but the pressure's really hit now. Tomorrow's going to be a busy day.
0:21:21 > 0:21:23- MICHAEL:- Let's do it.
0:21:32 > 0:21:34It's banquet day.
0:21:35 > 0:21:38With only hours to go until he must serve his main,
0:21:38 > 0:21:41Matt is first to arrive.
0:21:41 > 0:21:44And the magnitude of the huge task ahead has dawned on him.
0:21:44 > 0:21:46There is a lot to do,
0:21:46 > 0:21:50so it's just a question of being able to get it all done on time.
0:21:50 > 0:21:54Job one is to check on the dehydrated goat's cheese,
0:21:54 > 0:21:57which needs to be dry so it can be crumbled over his plate.
0:21:57 > 0:22:01Someone's turned the power off at the plug.
0:22:01 > 0:22:02It's probably been off all night.
0:22:02 > 0:22:04It should be really crisp now,
0:22:04 > 0:22:06ready for me to just put through the blender.
0:22:06 > 0:22:09It's still like cheese, you know, it's...it's soft.
0:22:09 > 0:22:12Ideally, this needs probably another...at least 12 hours.
0:22:15 > 0:22:19Unaware of Matt's problems, Michael and Richard arrive at Drapers' Hall,
0:22:19 > 0:22:22knowing they have a lot to achieve before tonight's banquet.
0:22:22 > 0:22:24Today, I'm most worried about the amount of time
0:22:24 > 0:22:26it's going to take me to get each canvas done.
0:22:26 > 0:22:28I really need to be in the kitchen and focusing on cooking.
0:22:28 > 0:22:31At the minute, there's a lot of panic setting it
0:22:31 > 0:22:33and worry about making sure that it's perfect.
0:22:33 > 0:22:36- Matt must have come in early, he had so much to do.- Yeah.
0:22:43 > 0:22:44- Hello, mate.- Morning, boys.
0:22:44 > 0:22:48I've checked some goat's cheese, it's not where I wanted it to be.
0:22:48 > 0:22:50The plug was off. The plug was off when I came in.
0:22:50 > 0:22:53So, you know, I was expecting it to be dehydrated by this point.
0:22:53 > 0:22:55Job done.
0:22:55 > 0:22:56Do you feel it's manageable?
0:22:56 > 0:22:59Yeah, there's quite a list.
0:23:01 > 0:23:04Already behind, Matt gets stuck into his prep...
0:23:06 > 0:23:10..alongside Richard, who works on the sponge base for his trifle.
0:23:11 > 0:23:13Away from the confines of the kitchen,
0:23:13 > 0:23:16Michael starts creating the canvases
0:23:16 > 0:23:20on which he'll serve his unique twist on fish and chips
0:23:20 > 0:23:22as judge Oliver Peyton arrives.
0:23:22 > 0:23:24Oliver has been impressed with
0:23:24 > 0:23:27the artistic style and execution of Michael's dish,
0:23:27 > 0:23:32but has concerns about the logistics of plating it up hot during service.
0:23:32 > 0:23:35- Hello, Michael.- Hi, Oliver.
0:23:35 > 0:23:38This feels like you could be an artist in residence
0:23:38 > 0:23:40for one of the great kings or queens of Europe.
0:23:40 > 0:23:42Yeah, incredible, isn't it?
0:23:42 > 0:23:44- It's amazing. How's it going? - A little behind.
0:23:44 > 0:23:46I've got to decorate all these canvases.
0:23:46 > 0:23:49It was a job that I'd scheduled for yesterday, but I'm on it now.
0:23:49 > 0:23:52Have you ever cooked for this amount of people before
0:23:52 > 0:23:55- with a dish like this? - No, never.- Right.
0:23:55 > 0:23:58I am worried, because this obviously is taking up a lot of room
0:23:58 > 0:24:01and how are you going to be able to fit in with the other chefs
0:24:01 > 0:24:02in the kitchen and get your dish out in time?
0:24:02 > 0:24:06Well, the plan for me is, obviously, I can't do it all at once,
0:24:06 > 0:24:10but to stagger it into maybe three groups and use the pass.
0:24:10 > 0:24:13- There is a long pass.- This must be the biggest pass in the world.
0:24:13 > 0:24:16- I want to see it. Come on. - Do you want to take that?
0:24:16 > 0:24:20- Set them here?- Yeah. I've set them up there.
0:24:20 > 0:24:22Both Matt and Richard
0:24:22 > 0:24:25need to use indoor barbecues to cook elements of their dishes.
0:24:25 > 0:24:28We just need to go and get the coal and we can get them both lit then.
0:24:28 > 0:24:30Whoa! What's with the green eggs, guys?
0:24:30 > 0:24:35But Drapers' Hall head chef, Mark, has spotted a problem and steps in.
0:24:35 > 0:24:38All I'm going to do is seal off some juice and artichokes in 'em
0:24:38 > 0:24:39and get a nice barbecue flavour on them
0:24:39 > 0:24:41and bake them in the oven later.
0:24:41 > 0:24:43- You're not doing it in here, though, are you?- Are we?
0:24:43 > 0:24:45Can't we do them under the extractor?
0:24:45 > 0:24:47No, cos it's got this fire suppression system in it,
0:24:47 > 0:24:50so it'll just go off and there'll be water everywhere.
0:24:50 > 0:24:55It's not what Richard and especially Matt needed to hear
0:24:55 > 0:24:57and means they'll have to set up
0:24:57 > 0:24:59their barbecues outside in the garden.
0:24:59 > 0:25:01It's not the greatest start to my morning.
0:25:01 > 0:25:03It's just time I didn't have to lose at all today.
0:25:03 > 0:25:05Right, pull that back.
0:25:07 > 0:25:11- So this is it in its entirety. - It's not that big.
0:25:11 > 0:25:13It is quite big compared to what
0:25:13 > 0:25:16I'm used to, but I think I can get a load laid out on here,
0:25:16 > 0:25:20a second here and pop it on top. Smooth, straight out.
0:25:20 > 0:25:22Michael, I just want it to be perfect for you,
0:25:22 > 0:25:24that's all, just perfect.
0:25:24 > 0:25:26- I'm confident.- Good luck.
0:25:26 > 0:25:30He seems very relaxed about it all, but it is a confined space in there.
0:25:30 > 0:25:32He's trying to create art cos that's
0:25:32 > 0:25:33one of the things that put him through,
0:25:33 > 0:25:37I felt it was a very personal dish to him and I think it's a lot harder
0:25:37 > 0:25:39to reproduce in that environment
0:25:39 > 0:25:43such dramatic dishes under that amount of pressure.
0:25:43 > 0:25:47- Barbecues are up to temperature. - That's a start.
0:25:47 > 0:25:51It's about the first thing that's gone...right.
0:25:51 > 0:25:53Matt's goat shoulder must be
0:25:53 > 0:25:57barbecued first before it's steamed later in the kitchen.
0:25:57 > 0:26:01- How long do they now take to steam? - Five hours...minimum. So...- Five?
0:26:01 > 0:26:04So, it's going to be cutting it close.
0:26:04 > 0:26:09Judge Matthew Ford has come to check on the chefs
0:26:09 > 0:26:11and heads straight to the garden.
0:26:14 > 0:26:16MATTHEW SPLUTTERS
0:26:16 > 0:26:20- Richard, very good to see you. - Morning.- Matt, how's it going?
0:26:20 > 0:26:21Erm...yeah. I'd say Richard's had a
0:26:21 > 0:26:24better morning than I have, to be honest.
0:26:24 > 0:26:25I've just finished my goat shoulders
0:26:25 > 0:26:28- and they're ready to go into a steamer.- Oh, right, OK.
0:26:28 > 0:26:31But, to be honest, everything's going so badly upstairs,
0:26:31 > 0:26:33I thought I'd stay out here a bit longer and chat to Richard.
0:26:33 > 0:26:35Richard, you've got two courses to cook,
0:26:35 > 0:26:37so do you feel a bit under pressure of the moment?
0:26:37 > 0:26:39Erm...yeah, actually.
0:26:39 > 0:26:41You have got to reproduce the triumph
0:26:41 > 0:26:44that you both managed to deliver at the finals.
0:26:44 > 0:26:47- Yep.- Remember that.- Yeah.
0:26:50 > 0:26:52Tonight's banquet will take place
0:26:52 > 0:26:55in the opulent surroundings of the Livery Hall.
0:26:58 > 0:27:00While preparations are underway...
0:27:01 > 0:27:05..guest judge Angela Baker, who's helping at the banquet,
0:27:05 > 0:27:08is putting the finishing touches to the exhibition
0:27:08 > 0:27:10chronicling the history of the Women's Institute.
0:27:10 > 0:27:14Just look at what we've achieved in 100 years.
0:27:14 > 0:27:17Just amazing. Women power, you see.
0:27:17 > 0:27:22I know it's going to be a fantastic evening and a celebration.
0:27:26 > 0:27:29Matt has moved on to making the stock for his goat sauce.
0:27:31 > 0:27:33Is it all right to use this machine, buddy?
0:27:33 > 0:27:37He needs to boil his goat bones in an industrial-size pressure cooker
0:27:37 > 0:27:38for at least an hour and a half.
0:27:40 > 0:27:42- It'll start to make a noise like a pressure cooker.- OK.
0:27:42 > 0:27:44- So if it's not on, we will know.- OK.
0:27:48 > 0:27:50Richard, who's making two courses,
0:27:50 > 0:27:53tops his dessert trifle sponge with raspberries,
0:27:53 > 0:27:56then moves on to the strawberry jelly,
0:27:56 > 0:27:59which will need to set in the chiller.
0:28:01 > 0:28:04Getting the jelly set is the make and break of this dish.
0:28:04 > 0:28:06So to make sure that it's perfect
0:28:06 > 0:28:10and it's not over set and not too wobbly is what makes it.
0:28:13 > 0:28:15It doesn't seem to be locking.
0:28:15 > 0:28:18Matt needs to boil down his goat bones in the pressure cooker
0:28:18 > 0:28:22to use later in his sauce, but it won't pressurise.
0:28:22 > 0:28:24Yeah, but it keeps opening again.
0:28:24 > 0:28:27It's got water in it, I've shut the lid.
0:28:27 > 0:28:31- Yeah.- The guys can't get the pressure pan to work,
0:28:31 > 0:28:34I'll just have to cram everything into the smaller pressure cookers,
0:28:34 > 0:28:36which is just going to be an absolute nightmare.
0:28:36 > 0:28:40I'll just add it to the list of issues I've had this morning.
0:28:40 > 0:28:42Last night, Matt had a lot to do,
0:28:42 > 0:28:45but I think he's in worse position than what he thought he was.
0:28:45 > 0:28:49Just at the moment, his world is kind of caving in.
0:28:49 > 0:28:53- Guys, are you going to be able to get this to work?- I'm hoping so.
0:28:55 > 0:28:58Meanwhile, away from the kitchen,
0:28:58 > 0:29:01Michael is still creating his canvases.
0:29:01 > 0:29:04I've been doing it for three and a half hours now.
0:29:04 > 0:29:06After I finish this, I might
0:29:06 > 0:29:08actually do some cooking today, hopefully.
0:29:13 > 0:29:16Judge Prue Leith arrives at the hall.
0:29:18 > 0:29:20As Richard works on, labelling up
0:29:20 > 0:29:23the DIY cocktail element of his dessert.
0:29:25 > 0:29:27- Goodness, Rich! - HE LAUGHS
0:29:27 > 0:29:29When I did it for you guys and I had
0:29:29 > 0:29:32to do four, that didn't seem such a bad idea.
0:29:32 > 0:29:34Now they're all laid out in front of me...
0:29:34 > 0:29:37- How many are there altogether? - Erm...280 labels to put on.
0:29:37 > 0:29:39Right, shall I give you a hand?
0:29:39 > 0:29:41That would be amazing. Thank you very much.
0:29:41 > 0:29:43If I remember, all of your dishes
0:29:43 > 0:29:46have a huge amount of meaning for you, don't they?
0:29:46 > 0:29:48Especially my dessert, which is called Inspiring Women -
0:29:48 > 0:29:52this really goes through the whole four generations of my family,
0:29:52 > 0:29:54from my grandmother, to my mum,
0:29:54 > 0:29:58to my sister, to my wife, and now to my daughter.
0:29:58 > 0:30:02Richard's sister, Gemma, his wife, Katja, and mum, Jill,
0:30:02 > 0:30:06have all supported him throughout his time in the competition.
0:30:06 > 0:30:08Now that he's finally cooking at the banquet,
0:30:08 > 0:30:11- they want to see how he is coping. - So proud of you.
0:30:11 > 0:30:14Waited for this moment for so long.
0:30:14 > 0:30:17- To actually be here. - I still can't believe it.
0:30:17 > 0:30:21He has given it his best. I'm really, really proud of him.
0:30:21 > 0:30:26You have been through quite a few years of this guy simply
0:30:26 > 0:30:28- failing to make the grade. - THEY LAUGH
0:30:28 > 0:30:30I don't think we could go through it again, could we?
0:30:30 > 0:30:34Well, I don't think he would have gone through it without you.
0:30:34 > 0:30:38Well, as you see, we could do with some help.
0:30:38 > 0:30:42- Can I have the baby, and then you can...- I will leave you all to it.
0:30:42 > 0:30:43Thanks for your help.
0:30:43 > 0:30:46It was massively important for me to do them proud, you know?
0:30:46 > 0:30:49It has been a real joint family effort to get this far.
0:30:49 > 0:30:52For me not wanting to disappoint them is keeping me on my toes
0:30:52 > 0:30:55and reminding me that it is for them.
0:30:55 > 0:30:57Now I've got to take it home on my own.
0:30:57 > 0:30:59I've just got to make sure that I can perform.
0:31:07 > 0:31:10This is the last two. Got a chance to get in the kitchen now
0:31:10 > 0:31:11and get some cooking done...finally.
0:31:13 > 0:31:15With just a few hours to go,
0:31:15 > 0:31:18Matt is still struggling with a faulty pressure cooker, that he
0:31:18 > 0:31:21needs for cooking the bones for his goat sauce.
0:31:21 > 0:31:24- COOKER STARTS - That sounds good.
0:31:24 > 0:31:25That sounds promising.
0:31:27 > 0:31:29- Matt, good news, it's on.- Amazing.
0:31:29 > 0:31:31Just tell me what temperature you want it, how long,
0:31:31 > 0:31:33- and I'll sort it for you. - For an hour and a half.
0:31:33 > 0:31:36- Right, I can do that for you. - Thanks.
0:31:36 > 0:31:39- Did I hear the pressure cooker is now working?- Yes, success!
0:31:39 > 0:31:42It is the changing tides now.
0:31:42 > 0:31:45Back in action. Huge relief.
0:31:45 > 0:31:48I'll have a sauce for the banquet, at least.
0:31:48 > 0:31:50- Hello, gents.- Here he is.
0:31:50 > 0:31:53- Where have you been? Where have you been?- Doing the canvas.
0:31:53 > 0:31:55Are they all done, ready to go?
0:31:55 > 0:31:57- Yes, they are all done. - Tape pulled off, pink on.
0:31:57 > 0:32:00No, that's during service.
0:32:00 > 0:32:02Oh, right....
0:32:02 > 0:32:04- Have you got much left to do for your dish?- Yes.
0:32:04 > 0:32:08The sauces and the shallots. Cook my lettuce and spray.
0:32:08 > 0:32:10- Spray all the leaves?- Yeah.
0:32:12 > 0:32:14Having spent so long doing his canvases,
0:32:14 > 0:32:17Michael must now prep for his fish course.
0:32:17 > 0:32:19A couple of hours before service,
0:32:19 > 0:32:21just need to really set up nicely
0:32:21 > 0:32:23so I can make sure I can get it out on time.
0:32:23 > 0:32:25- Rich, can I move that this side?- Yeah.
0:32:35 > 0:32:38While the hard work continues in the kitchen,
0:32:38 > 0:32:42the judges reflect on the significance of the WI.
0:32:42 > 0:32:46Well, Prue, Oliver, this is it. The banquet day.
0:32:46 > 0:32:50The grandest of grand occasions, to celebrate 100 years of the WI.
0:32:50 > 0:32:52They deserve celebrating.
0:32:52 > 0:32:55When you think of the things that they have done over the years.
0:32:55 > 0:32:57They have been a vital part of British food,
0:32:57 > 0:32:59and also the revival of British food.
0:32:59 > 0:33:02Lots of the things happening today in the restaurant scene,
0:33:02 > 0:33:04and in the farms throughout the country,
0:33:04 > 0:33:05have been because of the WI.
0:33:05 > 0:33:07I mean, obviously the very interesting thing about this
0:33:07 > 0:33:11evening for me is how the ladies of the WI take to these dishes.
0:33:11 > 0:33:14It is the most innovative food we've had, isn't it?
0:33:14 > 0:33:18I mean, that fish dish of Michael's, I've never seen anything like it.
0:33:18 > 0:33:20Richard, he's got to do two courses.
0:33:20 > 0:33:24And that, as we know from past experience, is a huge pressure.
0:33:24 > 0:33:25And Matt Gillan.
0:33:25 > 0:33:28He's got 12 elements to his dish, which is
0:33:28 > 0:33:30pretty complicated to begin with.
0:33:30 > 0:33:33Goat is one of those things that's either great or bad.
0:33:33 > 0:33:34There is no in between with goat, is there?
0:33:34 > 0:33:38What they will be looking for are impeccably high standards.
0:33:38 > 0:33:39Perfection, in other words.
0:33:39 > 0:33:42You know, what is so wonderful is that every single
0:33:42 > 0:33:45one of our chefs has got their mums coming.
0:33:45 > 0:33:48So it is not just the beady eye of the WI, it is
0:33:48 > 0:33:52- the beady eye of their family and friends.- Their mothers.
0:33:53 > 0:33:54In the kitchen,
0:33:54 > 0:33:58Michael is prepping the leaves for his Emancipation fish course -
0:33:58 > 0:34:02a tribute to the WI's history of campaigning for women's rights.
0:34:03 > 0:34:05Just cracking on with these.
0:34:05 > 0:34:07How much more have you got left of the dish?
0:34:07 > 0:34:10I need to reduce my sauce down and make a dashi.
0:34:10 > 0:34:15- OK.- But then... Yeah, I'm OK-looking, I think.
0:34:19 > 0:34:22As the chefs put the final touches to their dishes...
0:34:23 > 0:34:25..the guests start to arrive...
0:34:28 > 0:34:32..including Kirsty Bowen, Felicity Cloake and Mary Gwynn,
0:34:32 > 0:34:36who helped the chefs prepare their dishes for tonight's banquet.
0:34:36 > 0:34:38I've got really high expectations.
0:34:38 > 0:34:41I know the WI ladies will have really high expectations
0:34:41 > 0:34:43because they are used to perfection in their cooking.
0:34:43 > 0:34:45Having been in the kitchen yesterday,
0:34:45 > 0:34:47I know that there is a lot of work going on,
0:34:47 > 0:34:49probably still at this moment,
0:34:49 > 0:34:52and it's made me actually even more excited to eat the food.
0:34:52 > 0:34:56Seeing the chefs' enthusiasm in this whole project,
0:34:56 > 0:34:57it's been wonderful
0:34:57 > 0:35:00and I'm starving! I can't wait to eat it now!
0:35:02 > 0:35:05Other guests arriving include Radhika Bynon,
0:35:05 > 0:35:08who helped judge the South West region,
0:35:08 > 0:35:11and Sabrina Ghayour, who chose the North West regional champion.
0:35:11 > 0:35:13I think looking around the room this evening,
0:35:13 > 0:35:16to see all the different women from the Women's Institute,
0:35:16 > 0:35:17you get a sense of occasion here,
0:35:17 > 0:35:21so I think they're really looking forward to a fantastic meal.
0:35:21 > 0:35:25As Richard's family arrive just before service,
0:35:25 > 0:35:27the chefs want to take a moment
0:35:27 > 0:35:30to see where their four courses will be served.
0:35:31 > 0:35:35Wow, guys, it's different seeing it from this angle, isn't it?
0:35:35 > 0:35:38- Yeah, completely. - Makes it reality now.- Yeah.
0:35:38 > 0:35:41Everything we've worked for, all leading up to now.
0:35:41 > 0:35:44I know, it's ridiculous to think that a couple of months ago
0:35:44 > 0:35:46there were 24 of us, all trying to fight
0:35:46 > 0:35:48to get to this stage, to be here.
0:35:48 > 0:35:51I just want to make sure I do my dish justice.
0:35:51 > 0:35:54- I think, with that in mind, we should probably...- Crack on.
0:35:54 > 0:35:56- Yeah.- Finish it up.
0:36:02 > 0:36:05Guest of honour Dame Jenni Murray,
0:36:05 > 0:36:09the voice of women in Britain on Radio 4, pays the chefs a visit.
0:36:11 > 0:36:15- Hello.- Hi.- I know I shouldn't be interrupting you.
0:36:15 > 0:36:17- Richard.- Yes.
0:36:17 > 0:36:21You are really, really, really busy because you, you daft thing,
0:36:21 > 0:36:24are doing the starter and the pudding!
0:36:24 > 0:36:27There are so many things to try and bring together at the same time,
0:36:27 > 0:36:29whilst trying to help these guys out as well.
0:36:29 > 0:36:33- Matt, the main dish. You are using goat, I understand?- Yes, I am.
0:36:33 > 0:36:35I've got a lot of elements going on,
0:36:35 > 0:36:39- there are 12 things going on the plate.- 12 things going on the plate?
0:36:39 > 0:36:42Yes. Bar three, they are all goat.
0:36:42 > 0:36:45How do you tailor a fish dish for the WI?
0:36:45 > 0:36:48I did it based on WI's beliefs and thoughts,
0:36:48 > 0:36:52- the emancipation of women and equal rights and pay.- OK.
0:36:52 > 0:36:53The one strange thing about this is,
0:36:53 > 0:36:57here we are at a banquet for the WI, to celebrate its centenary,
0:36:57 > 0:37:00what are we doing with three blokes in the kitchen?
0:37:00 > 0:37:02LAUGHTER
0:37:02 > 0:37:04I think the WI have done a lot to champion equality,
0:37:04 > 0:37:06so the fact that we are male shouldn't mean
0:37:06 > 0:37:09that we shouldn't be here in the kitchen, cooking for females.
0:37:09 > 0:37:12You're absolutely right. Mea culpa!
0:37:12 > 0:37:14LAUGHTER
0:37:14 > 0:37:17It's getting close to the time, so, guys, off you go.
0:37:17 > 0:37:21- Give us a lovely banquet!- Thanks so much.- Thank you, nice to meet you.
0:37:24 > 0:37:27One person who knows just how the chefs are feeling,
0:37:27 > 0:37:31having cooked twice at the banquet, is veteran judge Daniel Clifford.
0:37:31 > 0:37:33I'm very happy to have my suit on
0:37:33 > 0:37:35and be sitting down having dinner tonight.
0:37:35 > 0:37:37I know what pressure is like in that kitchen
0:37:37 > 0:37:40and it's the last thing I would want tonight.
0:37:42 > 0:37:44The banquet guests make their way past
0:37:44 > 0:37:47the exhibition of the WI's history.
0:37:47 > 0:37:49Amongst them is Janice Langley,
0:37:49 > 0:37:52the head of the National Federation of Women's Institutes.
0:37:52 > 0:37:55I don't think, when the WI was formed in 1915,
0:37:55 > 0:37:58anybody thought about a banquet in the Drapers' Hall
0:37:58 > 0:37:59because it was started because
0:37:59 > 0:38:02the women were at home and the men had gone to war.
0:38:02 > 0:38:05The food was rotting in the fields and so they had a job to do
0:38:05 > 0:38:07and they just got on and did it.
0:38:10 > 0:38:13Angela Baker and the Calendar Girls who raised millions for charity
0:38:13 > 0:38:17in memory of Angela's husband, John, are guests tonight.
0:38:18 > 0:38:20Matt Gillan's mum, Pat, is also here,
0:38:20 > 0:38:23along with Michael O'Hare's mum, Jane.
0:38:23 > 0:38:26It's amazing to be here at the banquet - to be invited, even -
0:38:26 > 0:38:27just to be part of it.
0:38:27 > 0:38:30It's just wonderful, yeah, having a lovely time.
0:38:34 > 0:38:38Former WI national chair Helen Carey
0:38:38 > 0:38:40was wowed by Richard's starter in the regional heats.
0:38:40 > 0:38:44I looked at it and I thought, "This is to die for."
0:38:44 > 0:38:49It looked beautiful, it tasted out of this world. Absolutely wonderful.
0:38:49 > 0:38:52So if he can get it as good tonight, we are in for a treat.
0:38:52 > 0:38:54Right, that's all done.
0:38:54 > 0:38:58As Richard makes final preparations to serve his starter,
0:38:58 > 0:39:01Dame Jenni Murray officially welcomes the guests.
0:39:01 > 0:39:05Good evening, ladies and... one or two gentlemen.
0:39:05 > 0:39:07Tonight it's the WI's work
0:39:07 > 0:39:11as the guardians of Great British home cooking
0:39:11 > 0:39:13that we celebrate
0:39:13 > 0:39:15and it's in honour of that history, and of the women at home
0:39:15 > 0:39:20who taught them to cook, that their chefs have worked so hard.
0:39:20 > 0:39:23Now, it was the wartime women who joined the WI
0:39:23 > 0:39:27to keep food production going and put good meals on the family table,
0:39:27 > 0:39:31who also learned, through the WI, to engage in politics,
0:39:31 > 0:39:35current events and the demonstration of the power of women
0:39:35 > 0:39:38to achieve whatever was demanded of them.
0:39:38 > 0:39:41Let's also not forget that it was the WI's Calendar Girls
0:39:41 > 0:39:44who invented one of the most successful
0:39:44 > 0:39:48charitable money-raising events ever.
0:39:48 > 0:39:50It made the WI internationally famous,
0:39:50 > 0:39:53put a whole new spin on what to do with your buns
0:39:53 > 0:39:56and proved beyond doubt that the WI
0:39:56 > 0:39:59was anything but a stuffy organisation.
0:39:59 > 0:40:03Before we bring on what we've all been looking forward to -
0:40:03 > 0:40:04the banquet to celebrate
0:40:04 > 0:40:07the 100th anniversary of the Women's Institute -
0:40:07 > 0:40:11ladies and gentlemen, please raise your glasses to the WI.
0:40:11 > 0:40:13- ALL:- WI.
0:40:20 > 0:40:22The atmosphere is electric.
0:40:22 > 0:40:25I just cannot believe that Richard's dishes are coming out.
0:40:25 > 0:40:28I've got my fingers crossed for him. I have got them crossed.
0:40:28 > 0:40:31Everything is going to go smooth, I'm sure he'll be fine.
0:40:31 > 0:40:35Richard's dish, We All Stand For Jerusalem,
0:40:35 > 0:40:37is served in specially designed bowls...
0:40:37 > 0:40:39Like this, so we go one, two, three.
0:40:39 > 0:40:42..which, along with its ingredients,
0:40:42 > 0:40:45represent the lyrics of the hymn traditionally sung at WI meetings.
0:40:45 > 0:40:48Jerusalem at the top, yeah? Like that.
0:40:48 > 0:40:52THEY SING JERUSALEM
0:40:55 > 0:40:59- Right, are we off?- You go and roll out a crisp, just one of them.
0:40:59 > 0:41:02THEY SING JERUSALEM
0:41:02 > 0:41:04Lamb fat, I go around. You go past me while I'm round,
0:41:04 > 0:41:07then we've got the lamb and the artichoke to go on, as well.
0:41:07 > 0:41:10- I thought I had a lot going on my plate.- I know, there is quite a lot.
0:41:10 > 0:41:14THEY SING JERUSALEM
0:41:17 > 0:41:20Can I have some lamb and artichokes? Puree over? Puree?
0:41:20 > 0:41:22Lamb, come on, guys, come on!
0:41:22 > 0:41:25THEY SING JERUSALEM
0:41:42 > 0:41:45That's it, perfect, then he'll put his egg yolk in there.
0:41:45 > 0:41:48How are you getting on with your eggs?
0:41:48 > 0:41:50- Have you broken any?- A couple.
0:41:52 > 0:41:54Ladies, these ones here, want to pass these on?
0:41:54 > 0:41:56That one and that one.
0:41:56 > 0:41:57You take that one and that one.
0:42:01 > 0:42:04As the first starters reach the table...
0:42:04 > 0:42:05Wow!
0:42:05 > 0:42:06..there is no letup in the kitchen.
0:42:06 > 0:42:08Lay me out the next six.
0:42:08 > 0:42:11Yeah, just a little bit more sponge if you can.
0:42:13 > 0:42:15Mmm!
0:42:15 > 0:42:19- Inspired and delicious! - The starter is cooked by
0:42:19 > 0:42:22a chef called Richard Bainbridge, who is amazing.
0:42:22 > 0:42:24A bit full-on now, isn't it?
0:42:24 > 0:42:27Never wished anyone else to have won another course
0:42:27 > 0:42:29until this point.
0:42:29 > 0:42:32An extra pair of hands would have been quite helpful.
0:42:32 > 0:42:33But you got greedy, Richard!
0:42:34 > 0:42:37Yeah, let's go, pick them up.
0:42:42 > 0:42:45- Wow, that's amazing.- Fantastic.
0:42:45 > 0:42:47Absolutely perfect. Perfect.
0:42:47 > 0:42:49And better than it was in the final.
0:42:51 > 0:42:54I think it's beautiful. It's really well put together.
0:42:54 > 0:42:57The egg yolk is really working as a sauce.
0:42:57 > 0:43:00- Rich, how many spare eggs did you have?- How many have you broken?
0:43:00 > 0:43:02That's... That's five.
0:43:02 > 0:43:05You know you've only got six spare?
0:43:05 > 0:43:06I do now!
0:43:08 > 0:43:11Isn't it brilliant?
0:43:11 > 0:43:15Is this the last 12, yeah? Lovely. Right, here you go, take them ones.
0:43:15 > 0:43:16Then you take them two.
0:43:20 > 0:43:22Hoo-hoo-hoo-hoo-hoo!
0:43:22 > 0:43:26First one. Right, come on, how long have we got?
0:43:26 > 0:43:31It's perfect, it's delicious, and it's perfect.
0:43:31 > 0:43:35Lovely flavours. And textures. It was very nice.
0:43:35 > 0:43:38- Really good.- Richard did us proud.
0:43:38 > 0:43:42I'm always proud! I'm even more proud!
0:43:43 > 0:43:45If that's possible.
0:43:45 > 0:43:48Yeah, the boy can cook.
0:43:48 > 0:43:50- They just seem to sneak up. - It goes and goes
0:43:50 > 0:43:53and that pile of plates don't seem to disappear.
0:43:53 > 0:43:57That was as good as we ate it at the finals.
0:43:57 > 0:44:01The bowl says, "Jerusalem, inspire and educate,"
0:44:01 > 0:44:05and I think that's what we like to think we do in the WI.
0:44:08 > 0:44:10Can't wait for the next course!
0:44:10 > 0:44:12We're going to plate straight onto the canvas.
0:44:12 > 0:44:15It's then going into frames that fit flush,
0:44:15 > 0:44:17- so we need to kind of ram them home little bit.- Sounds good.
0:44:17 > 0:44:23Michael knows every canvas of his unique cod and chips fish course
0:44:23 > 0:44:24must be flawless.
0:44:24 > 0:44:26We've come so far to get here,
0:44:26 > 0:44:28we obviously want everything to be perfect,
0:44:28 > 0:44:30but service is a different ballgame altogether
0:44:30 > 0:44:32and I don't want any last-minute panics.
0:44:32 > 0:44:35- We get to be Michael for a course. - I know, pretty cool.
0:44:35 > 0:44:37- Let your hair down! - LAUGHTER
0:44:37 > 0:44:40- Right, OK, let's get the canvases. - Let's do it.
0:44:40 > 0:44:44The space needed for the large canvases of Michael's Emancipation
0:44:44 > 0:44:46makes plating up a challenge.
0:44:46 > 0:44:4816, 18, 20, 22, 24...
0:44:48 > 0:44:50That's perfect. 24.
0:44:50 > 0:44:52To get his dish out hot and on time,
0:44:52 > 0:44:55he needs to prepare multiple canvases at once,
0:44:55 > 0:44:58before adding the cooked elements.
0:44:58 > 0:45:00So gentle spray over there...
0:45:00 > 0:45:02something like that,
0:45:02 > 0:45:03you know what I mean?
0:45:03 > 0:45:07The graffiti spray is Michael's cod dashi sauce
0:45:07 > 0:45:10and can only be applied just before it is served.
0:45:10 > 0:45:11- Have we done you proud?- Yeah.
0:45:11 > 0:45:13That's some pretty good graffiti, that.
0:45:13 > 0:45:15I feel like I've had a misspent youth now!
0:45:15 > 0:45:20Michael's mum, Jane, knows just how much this means to him.
0:45:20 > 0:45:23I think the banquet will be a different experience for him,
0:45:23 > 0:45:26just the pressure of it, really, but I have all my faith in him anyway.
0:45:26 > 0:45:28OK, right, let's go.
0:45:28 > 0:45:32With the first canvases ready, Michael finally begins plating up.
0:45:32 > 0:45:35- The gem is just going on whole? - Pull it out or something like that.
0:45:35 > 0:45:38Just make sure you cover it, so you don't see any green.
0:45:38 > 0:45:40He adds his sous-vide cod loin.
0:45:40 > 0:45:42So a little bit of the dashi sauce.
0:45:42 > 0:45:44- Over both bits of fish?- Yes.
0:45:44 > 0:45:47Matt adds the crispy fried potatoes,
0:45:47 > 0:45:50Michael dresses with black squid ink and vinegar powder,
0:45:50 > 0:45:52to represent the dark industrial landscape
0:45:52 > 0:45:55of his hometown near Middlesbrough.
0:45:55 > 0:45:57- Is that all right, with the leaves? - Yeah, cool, man.
0:45:57 > 0:45:59OK, service, please.
0:45:59 > 0:46:02Don't know if ALL the ladies of the WI will get that dish.
0:46:02 > 0:46:04It's quite Gothic.
0:46:08 > 0:46:11- Ow, wow!- So exciting!
0:46:11 > 0:46:13I've never seen anything like this before.
0:46:13 > 0:46:16Wow! This is... This is very unusual.
0:46:16 > 0:46:19More canvas, please! Give me canvas!
0:46:19 > 0:46:22- Wow.- It's like eating art, is this.
0:46:29 > 0:46:31I love the artistry that goes into bringing the plate
0:46:31 > 0:46:34to the table, I love the wow factor.
0:46:34 > 0:46:37Unlike plates, the canvases can't be heated,
0:46:37 > 0:46:40so the chefs are pushing hard.
0:46:40 > 0:46:42- Do you know how many we've done?- No.
0:46:42 > 0:46:45- This will be 48, I think. - Can you take this next six?
0:46:45 > 0:46:46- Let's move this down.- Yeah.
0:46:46 > 0:46:48- Whoa, whoa, whoa. - We need to send this.
0:46:51 > 0:46:53It's important to get that food out for the WI warm
0:46:53 > 0:46:56and at the same time, so they can enjoy the banquet.
0:46:56 > 0:46:58Having done the fish course at the banquet last year,
0:46:58 > 0:47:02I know how hard it is to get fish out to this many people.
0:47:02 > 0:47:05Michael is hoping the guests recognise that his dish
0:47:05 > 0:47:08honours the WI's work campaigning for women's rights.
0:47:09 > 0:47:13Emancipation, which is the right thing for women to do.
0:47:13 > 0:47:15And the fish dish...
0:47:15 > 0:47:19Well, you can see from everybody how much we are enjoying it
0:47:19 > 0:47:22and how right and proper it is.
0:47:22 > 0:47:26- OK, cod, please. Have you got it? - Yeah, yeah, yeah.
0:47:26 > 0:47:29I've never eaten anything like this in my life.
0:47:29 > 0:47:31This is capturing the old and the modern,
0:47:31 > 0:47:33so I think it's great, really lovely.
0:47:37 > 0:47:40- Oh, chief!- Service, please.
0:47:42 > 0:47:44Have you ever been so dirty in all your life?
0:47:44 > 0:47:46- LAUGHTER - Well done, fella.
0:47:48 > 0:47:49It's quite manic at times.
0:47:49 > 0:47:53I've never done that size of food in that style for that number.
0:47:53 > 0:47:54It's really fantastic,
0:47:54 > 0:47:57it's definitely up to the standard of when I've had it before.
0:47:57 > 0:48:00And he's really, really done a good job, so he should be proud.
0:48:00 > 0:48:04Then when you taste it, it's just fish and chips,
0:48:04 > 0:48:06but it's the best fish and chips you've ever had.
0:48:06 > 0:48:11He has plated beautifully. The dish was impeccable. Well done, Michael.
0:48:11 > 0:48:14This is Michael on a... Well, on a canvas, isn't it?
0:48:14 > 0:48:18I can't even say Michael on a plate. But, yeah, amazing. Just loved it.
0:48:18 > 0:48:23I'm probably now the proudest mum in the room, yes.
0:48:24 > 0:48:26The pressure is now on for Matt...
0:48:26 > 0:48:29Right, boys, I need your hands.
0:48:29 > 0:48:32..to plate up the 12 elements of his goat dish.
0:48:32 > 0:48:35- Do you want me to get this pineapple in a warm oven?- Yes, yes.
0:48:35 > 0:48:38Matt gets started on his problematic dehydrated goat's cheese,
0:48:38 > 0:48:41which was accidentally turned off last night.
0:48:41 > 0:48:44- How did it come out in the end? - Yeah, it's all right.
0:48:44 > 0:48:45A little bit darker than I wanted,
0:48:45 > 0:48:47but I needed to speed the process up.
0:48:47 > 0:48:50- But it's dry.- Excellent. - So I can blend it now.
0:48:54 > 0:48:57Matt works on his spinach and rolled leg,
0:48:57 > 0:49:00as Michael fries off the dumplings
0:49:00 > 0:49:03and Richard finishes the goat stock jelly.
0:49:03 > 0:49:07- Coming off all right, Rich? - Mmm. Some and some.
0:49:08 > 0:49:10It is quite a fiddly job.
0:49:10 > 0:49:12The kitchen is now warm, and it's a very thin jelly,
0:49:12 > 0:49:14so trying to do our best.
0:49:14 > 0:49:17Matt's Waste Not Want Not main course is served with
0:49:17 > 0:49:19a specially designed storybook,
0:49:19 > 0:49:22telling the plight of billy goats in the UK
0:49:22 > 0:49:25which are often slaughtered then discarded.
0:49:25 > 0:49:27"The billies were marched in the opposite direction,
0:49:27 > 0:49:31- "paying the price of being born male."- Awww!
0:49:31 > 0:49:33"'How, in this day in age, can we be
0:49:33 > 0:49:36"'so wasteful of a valuable resource?', he thought to himself."
0:49:36 > 0:49:42- "Thousands of billies lay in their goat graves."- Oh, it's so sad.
0:49:42 > 0:49:47It just brought to life, we've had so many campaigns on food waste.
0:49:47 > 0:49:51And it just amplifies that message that we have been putting
0:49:51 > 0:49:54out there for many years.
0:49:55 > 0:50:00Matt hopes his dish brings back childhood memories for his mum.
0:50:00 > 0:50:01I hope she's sitting at the table
0:50:01 > 0:50:04kind of proud that she has been the inspiration behind this dish,
0:50:04 > 0:50:07and I hope that she feels that I have delivered this.
0:50:07 > 0:50:09And she's proud of her boy.
0:50:09 > 0:50:13I never, ever thought that he would ever cook goat meat.
0:50:13 > 0:50:14And it's a good thing.
0:50:14 > 0:50:19I hope everyone in this room will enjoy the meal this evening.
0:50:19 > 0:50:24- OK, guys, we need to start getting food on that first plate.- Yeah.
0:50:26 > 0:50:30- What else is to go on? - So we've got the loin, leg.
0:50:30 > 0:50:33- Have you counted all 12 elements? - Yeah, five times.
0:50:35 > 0:50:36No, no, stop!
0:50:38 > 0:50:39Right, let's go, please.
0:50:39 > 0:50:42Just make sure that the lids are on properly, please.
0:50:43 > 0:50:45The dishes finally leave the pass
0:50:45 > 0:50:49hidden inside a storybook presentation box.
0:50:49 > 0:50:50One, two, three.
0:50:52 > 0:50:53Wow!
0:50:55 > 0:50:56Oh, wow!
0:50:58 > 0:51:01- I love it. That's fantastic. - Good, isn't it?
0:51:01 > 0:51:03What do you want me to do?
0:51:03 > 0:51:05Push plates down, new plates up, go again.
0:51:05 > 0:51:07Need some front-of-house staff there.
0:51:07 > 0:51:08Service!
0:51:08 > 0:51:12For Matt, the dishes aren't being served fast enough.
0:51:12 > 0:51:14Let's go.
0:51:14 > 0:51:17- Is anyone coming or not? - I don't know. Service!
0:51:17 > 0:51:19Every second counts.
0:51:19 > 0:51:21Matt needs his dishes served hot.
0:51:21 > 0:51:23This needs to be quicker.
0:51:26 > 0:51:29Do you know, I'm speechless, he's absolutely blown me away.
0:51:29 > 0:51:31I think it's one of the best dishes I've ever tasted
0:51:31 > 0:51:34on the Great British Menu. He should be very proud of himself.
0:51:34 > 0:51:37I played a very small part in this very complex dish.
0:51:37 > 0:51:40I feel very proud. I don't think I really deserve to feel proud
0:51:40 > 0:51:43but I do feel a little bit proud, yeah.
0:51:43 > 0:51:45Sorry, Matt, if I hindered you!
0:51:45 > 0:51:47SHE LAUGHS
0:51:47 > 0:51:50Last 12, boys, last 12.
0:51:52 > 0:51:53The dish was amazing.
0:51:53 > 0:51:55I think Matt's excelled himself.
0:51:55 > 0:51:57He's worked really hard to perfect it.
0:51:57 > 0:51:59OK. Lids, lids, lids.
0:51:59 > 0:52:02All his hard work has really paid off this evening.
0:52:02 > 0:52:06Come on, please, let's go. Let's get it out. Thank you very much.
0:52:07 > 0:52:08- Wow.- Buddy!
0:52:08 > 0:52:11- HE LAUGHS - That was hard work.
0:52:11 > 0:52:14Everything on that plate was absolutely beautiful.
0:52:19 > 0:52:22Rounding off the banquet with his second dish is Richard,
0:52:22 > 0:52:25with a trifle and Victoria sponge cocktail.
0:52:25 > 0:52:27Cocktail time!
0:52:27 > 0:52:29I'm ready for cocktail time now.
0:52:30 > 0:52:34Richard's sister Gemma, who he calls Sister B,
0:52:34 > 0:52:36inspired his DIY cocktail.
0:52:36 > 0:52:40They'll get one glass, one bowl,
0:52:40 > 0:52:42one little gin shot, one strawberry liqueur,
0:52:42 > 0:52:45and then they'll get one sugar shaker between two.
0:52:45 > 0:52:48We'll just go with all these then we'll go with all the trifles.
0:52:48 > 0:52:51With two elements to his dessert,
0:52:51 > 0:52:54Richard must turn his attention to the trifle.
0:52:54 > 0:52:56A tribute to his grandmother, Nanny Bush.
0:52:58 > 0:53:02Leaving Michael and Matt to portion up the buttercream mousse.
0:53:02 > 0:53:05- Once they're ready to go, start sending them.- Service, please.
0:53:08 > 0:53:12Yes! Put the gin in first.
0:53:12 > 0:53:13This goes on next.
0:53:15 > 0:53:18- Mmmm!- Oh, this is really good. - Oh, try it, it's delicious.
0:53:18 > 0:53:19Next tray.
0:53:19 > 0:53:21Thank you.
0:53:23 > 0:53:26Mm! That's rather nice.
0:53:26 > 0:53:30Well done, well done. One more tray, guys.
0:53:30 > 0:53:33- Cheers.- Cheers. - The Bainbridge family.- Cheers.- Mum!
0:53:36 > 0:53:37How lovely.
0:53:37 > 0:53:41It's been a long journey for Richard to finally cook at tonight's banquet.
0:53:41 > 0:53:45And he wants to honour his family who've supported him
0:53:45 > 0:53:46with a perfect dessert.
0:53:46 > 0:53:49This is everything I've ever wanted to give them.
0:53:49 > 0:53:52It's now got to the point where I've got to do the last bit on my own.
0:53:52 > 0:53:57I just hope that I can do it. And they enjoy it and they go...
0:53:57 > 0:53:59HE LAUGHS
0:53:59 > 0:54:01"He can do it on his own."
0:54:01 > 0:54:04My brother's cocktail, it was amazing.
0:54:04 > 0:54:07It was really exciting to see it come out.
0:54:07 > 0:54:12But Richard has tougher palates to please than his family's.
0:54:12 > 0:54:17He must impress the WI with his take on a classic British dessert.
0:54:17 > 0:54:20- So, you guys can help me do these if you want.- Yeah.
0:54:20 > 0:54:22Just hundreds and thousands on top.
0:54:22 > 0:54:24Little raspberry grated on top like that.
0:54:25 > 0:54:28Quite a bit of leanage on some of these.
0:54:31 > 0:54:33The hot kitchen has softened his jelly
0:54:33 > 0:54:35and some slices aren't holding up.
0:54:35 > 0:54:36If they're really leaning,
0:54:36 > 0:54:40we have got all them ones over there that are extra. Got about 15 extra.
0:54:40 > 0:54:45Don't serve that one. Take that off. That is a bit Leaning Tower of Pisa.
0:54:45 > 0:54:47It's been a long journey to get here,
0:54:47 > 0:54:49just want to get this out as I know it can be,
0:54:49 > 0:54:52and have a big glass of something afterwards, and I'm done.
0:54:52 > 0:54:56Right, let's go, go, go, guys, we're now about to go.
0:54:56 > 0:54:59Let's start taking these ones first, guys, yeah?
0:54:59 > 0:55:01So the plaque sits in front of them, yeah?
0:55:01 > 0:55:05Nice and gently when you pick them up, guys. Gently, gently, gently.
0:55:12 > 0:55:14- WI through and through.- Absolutely.
0:55:16 > 0:55:20This really, really reminds me of my childhood. It's delicious.
0:55:20 > 0:55:22Give me a couple more of these.
0:55:27 > 0:55:30- Is this now the last lot?- Yeah. - Right. Let's go, go, go, go.
0:55:34 > 0:55:36Well, the pudding was totally scrumptious.
0:55:36 > 0:55:39Very impressive and tasted absolutely lovely.
0:55:39 > 0:55:42Nanny Bush's trifle.
0:55:42 > 0:55:45She really would have been proud of Richard with that coming out.
0:55:45 > 0:55:48I just think it's wonderful that he's done a tribute to her.
0:55:48 > 0:55:51- Don't scrape it along the- BLEEP - side.- I'm trying not to, Chef.
0:55:51 > 0:55:55Right, once the tents are on, let's go. Thank you.
0:55:59 > 0:56:03It was heaven on a plate.
0:56:03 > 0:56:06Seeing them come out, all the tents that we've made,
0:56:06 > 0:56:10and Rich has made this trifle, it's amazing. He's done so well.
0:56:10 > 0:56:13I'm pretty sure he's now jumping up and down in the kitchen.
0:56:13 > 0:56:18- Well done, chef. - Done!- Cheers, fella.
0:56:18 > 0:56:22What a perfect end to the banquet. I think Rich has done himself proud.
0:56:22 > 0:56:26It was as good as we tasted in the finals. The cocktail was great.
0:56:27 > 0:56:29Perfect evening.
0:56:30 > 0:56:34Getting to sit with all the WI ladies, with everyone involved,
0:56:34 > 0:56:36just immense. What a night.
0:56:36 > 0:56:40I think the WI is one of the organisations that has
0:56:40 > 0:56:44made food much more sophisticated than it used to be.
0:56:44 > 0:56:47And, my word, you couldn't get a more sophisticated meal than this.
0:56:47 > 0:56:48Absolutely lovely.
0:56:48 > 0:56:52Ladies and gentlemen. What an evening we've had.
0:56:52 > 0:56:58And we're here tonight to celebrate 100 years of the WI.
0:56:58 > 0:57:00APPLAUSE
0:57:00 > 0:57:06Firstly, it's Richard, who made us that fantastic starter.
0:57:06 > 0:57:09And the heavenly dessert.
0:57:11 > 0:57:14It's been such a journey, and I feel so privileged
0:57:14 > 0:57:17that my family could be here to share it with me.
0:57:17 > 0:57:20That's my thank you for all their hard work and their support,
0:57:20 > 0:57:22through all the times that I've done this show.
0:57:22 > 0:57:25So I'm literally over the moon that I could finally give something back.
0:57:27 > 0:57:29Now, it's Michael.
0:57:29 > 0:57:34Who made us the most incredible fish and chips.
0:57:34 > 0:57:36Hiya, love, well done.
0:57:36 > 0:57:38It's been an amazing night,
0:57:38 > 0:57:40a great pleasure to cook alongside Rich and Matt.
0:57:40 > 0:57:42But then to come into the banquet hall
0:57:42 > 0:57:45and see everyone enjoying themselves is phenomenal.
0:57:45 > 0:57:47- Well done.- Thank you.
0:57:47 > 0:57:49And now, it's Matt.
0:57:52 > 0:57:53Really proud of myself,
0:57:53 > 0:57:56to be able to go to the Women's Institute banquet
0:57:56 > 0:58:01and everyone really takes to it, and enjoys it. So, yeah, happy.
0:58:07 > 0:58:09- Very good.- Thank you.- Brilliant.
0:58:11 > 0:58:15The banquet has been absolutely fantastic.
0:58:16 > 0:58:19The chefs have really done the Women's Institute really proud.
0:58:22 > 0:58:25Tonight is something that all the ladies in there
0:58:25 > 0:58:27will always, always remember.
0:58:27 > 0:58:29The whole evening has just been magical.
0:58:29 > 0:58:33- Cheers. Cheers.- Cheers, boys. - Well done.