Finals Week - Banquet Great British Menu

Banquet day has arrived...

-Service! Service!

-..for our three winning chefs...

-All right, let's go.

-Can I have some lamb and artichokes?

-Come on, please, let's go.

-..Matt Gillan....

Boys, I need your hands. Lids, lids, lids!

-..Michael O'Hare...

-After I've finished this,

I might actually do some cooking, hopefully.

..and Richard Bainbridge, who'll be cooking two courses.

This is everything that I've ever wanted.

I just hope that I can do it.

It's a huge undertaking.

-Front-of-house staff there?

-Another canvas, please.

-Come on, guys, come on.

-I am as far behind as I possibly can be.

His world is kind of caving in.

As they must now reproduce their winning dishes...

-How are you getting on with your eggs? Have you broke any?

-A couple.

-You've only got six spare.

-Do it now.

..for the opulent banquet marking 100 years of the Women's Institute.

Delicious. It was heaven on a plate.

Richard's sing-along starter of lamb and artichoke.

-Mmm!

-The boy can cook.

Michael's women's liberation inspired fish and chips.

-Like eating art, is this.

-Matt's tribute to the billy goat.

-It looks fantastic.

-Good, isn't it?

And Richard's second dish, a dessert to honour the women in his life.

Oh, try it, it's delicious!

With the ladies of the WI to impress...

I don't know if all the ladies will get that dish, it's quite Gothic.

-I've never eaten anything like this in my life.

-..and their mums.

-I'm proud of you!

-Everything was absolutely beautiful.

I'm probably now the proudest mum in the room.

-Go, go, go.

-The chefs will have surprise helpers in the kitchen...

This is my first time carrying a goat.

-I can hardly taste it.

-It's quite strong.

..as they strive to meet the WI's impeccable standards.

And I've never seen anything like this before.

Can't wait for the next course.

LAUGHTER

It's 36 hours before the WI centenary banquet.

And the three winning chefs are on their way to Drapers' Hall.

I can't believe I'm here now. You know,

it's been a big process over the last six years to get to this point,

and I'm so proud and happy that I'm now here.

I just need to deliver tomorrow.

-I've come to pick up some goats.

-OK. Yeah, I'll grab 'em out for you.

Really excited.

I think the nerves will kick in a little bit closer to service time.

I achieved perfect scores from all the judges,

so I need to make sure I really deliver this dish.

So finally the banquet's upon us.

All that's left to do now is to cook for the ladies of WI and my mum.

I'm a bit nervous, but, hopefully, I can pull it off.

-Cheers, mate.

-Thanks very much.

-I hope it goes well.

-Cheers.

I've got the main course at the banquet,

how could I not be excited about that?

-Hello, mate.

-Hey, man.

-How are you?

-Good.

-Nice to see you.

-How's things?

-Good, good.

-Are we one short?

-I know. Where's Matt?

-All right, boys!

-Hello, mate.

-How are you?

-How we doing?

-All right, man. You?

-Yeah, good. You all right?

-How come you get a car in the rain?

-Cos I had to pick up my goats.

You clearly dressed for the occasion

-to help me get them out.

-Goat carrying, yeah.

-This is my look.

-Goat carrying.

It looks like it

-So this is it. Good luck, everyone.

-BOTH: Good luck.

-Give us some love.

-LAUGHTER

Inside Drapers' Hall, helping to prepare for the banquet

is Angela Baker, one of the original WI calendar girls

who made the famous nude charity calendar.

This is a massive event for the chefs,

I just hope they can pull it off.

Angela's here to ensure that tomorrow

lives up to the WI's high standards...

-Hi.

-..having helped select the dishes for the final menu.

I thought I'd just welcome you to Drapers' Hall,

because tomorrow you're going to be cooking for a few of my friends.

-So come on in. It's absolutely amazing. Come on in.

-Thank you.

You'll love it.

Standing in the heart of the City of London,

Drapers' Hall has played host to the pioneering women of the WI before.

It's amazing. I can't believe I'm actually

finally here doing the banquet.

I mean, it just feels so grand, doesn't it?

The WI's National Craft Exhibition

was held in its grand rooms in 1924 as the drapers -

originally London's clothmakers and merchants -

were passionate supporters of the education of women.

-MICHAEL:

-Wow!

Isn't it fantastic?

-Look at that ceiling.

-The detail, everything's unbelievable.

And in the very room that the banquet will be served,

a sister organisation of the WI - the Women's Land Army -

were awarded their medals for service during the First World War.

This is it, guys. This is the banqueting hall.

-What do you think of it?

-It's amazing.

-Yeah, incredible.

I can't wait for tomorrow night, to see it full of WI ladies and family.

-It's going to be incredible.

-Tomorrow, we're going to have

a bit of an exhibition of all the things

that the WI have got up to over the 100 years.

Come and have a look.

-Cool.

-The WI is not all about jam and Jerusalem -

we've done amazing things over the last 100 years.

And this is why we're here to celebrate that.

The Women's Institute was set up in 1915

to encourage women to grow and preserve food

during the First World War.

Its members were also involved in campaigning for women's rights.

This is the Women's Land Army. They had a banquet.

Can you see? This very room. Look. See. You can recognise it?

And this - this is my favourite.

Look at these women here.

They're demanding equal pay.

This pioneering spirit of equality

is something that inspired me from the WI

on my fish course that I'm cooking at the banquet,

so great to see this photo.

To learn more about the influential women of Britain and the WI

who inspired his dish, Emancipation,

Michael visited the archives at the House of Commons

to meet WI member Minty Day,

the great-great-niece of Millicent Fawcett,

leader of the National Union of Women's Suffrage Societies,

which campaigned tirelessly to get women the vote

and counted leading ladies within the WI amongst their number.

This is her. A very calm-looking lady, you'd think,

but underneath she worked terribly hard.

What made her interested in women's suffrage?

I think it was because she didn't like the way women were treated.

The very fact that they had no rights at all.

Women didn't have any say in their own lives.

It seemed to be totally unfair,

because women owned nothing, their husbands owned everything.

And, therefore, emancipation was very...important.

And she felt so strongly that she was able to start

the National Society for Women's Suffrage.

She was a contemporary of people like Lady Denman,

who was our first National Chairman in the WI.

Suffragist campaigners like Millicent and Lady Denman

believed women had an equal right

to vote on Parliamentary and government issues,

as they were bound by the same laws as men and had to pay the same taxes.

This place is amazing.

-It's got that atmosphere, hasn't it?

-Completely.

So much history around it.

So how often would Millicent be here?

Oh, very, very frequently, because, when you think,

-her life's work was the bill for suffrage.

-Yeah.

And so she would...make sure that she was here

any time that it was likely to be talked about.

Women weren't permitted in the chamber itself,

so Millicent had to watch proceedings from a segregated area.

Those up there are...will be the ladies gallery.

Right. So she would've just been sat up there?

But they were scrummed up there behind this brass grill.

For Millicent, it took over 60 years of fighting for women's rights

before change started to happen at the end of the First World War.

I think one of the greatest moments of her life must have been

when they got the first majority vote.

She was actually here.

And once that was passed,

women could, for the very first time, vote.

-That's an incredible achievement.

-Isn't it?

Not only for your Aunt Millie,

-but I think for women.

-For women, yes. Yes.

Back in the banquet hall, Angela's bringing the chefs up-to-date

with a surprising addition to the WI's history.

-This is...

-LAUGHTER

..a WI calendar, of course, with a few extras.

-LAUGHTER

-Do you recognise these people?

-Wow!

-Do you want to have a look?

-I'll take this one.

-Thanks.

LAUGHTER

I'm not sure I'll be able to look Prue in the eyes again.

They were very brave.

-I'm not.

-LAUGHTER

-So I bet you're dying to see the kitchens, aren't you?

-Yeah.

Right, come this way. It's not far.

The chefs are ready to get cracking on acres of prep.

They know they have a lot to do,

but what they don't know is Angela's

arranged for three of the guest judges from finals week

to help in the kitchen today.

Kirsty Bowen, who judged the fish course.

Felicity Cloake, who helped put Matt Gillan's main dish

straight through to the banquet.

And Mary Gwynn, guest judge for the dessert course.

What do you think of the kitchen, then?

I'm quite happy with it, actually.

I just thought that you might like a bit of help.

So, ladies.

LAUGHTER

-Hi.

-LAUGHTER

-Rich, I'm helping you.

-Perfect. Brilliant.

-Michael, I'm assisting you today.

-I'm grateful for the help.

Matt, bad luck, I'm afraid that means you've got me.

I feel like we might have our work cut out today.

Don't worry, I'll keep you busy.

So I'm just going to leave you to it

and I'm going to sit and put my feet up.

With 28 hours before the guests start to arrive for the banquet,

the chefs need to start prepping their dishes.

-How are you?

-But first, they must meet the food delivery

and sort their ingredients.

This is my first time carrying a goat, so...

Gosh! Look at those goats!

RICHARD SIGHS BLEEP!

Once organised, the sous chefs are assigned jobs.

-First up, we've got to pick down the parsley for the oil.

-Yep.

-Peel some artichokes for me into lemon water.

-Yep.

-You're going to need to peel me about two kilos.

-OK.

Richard starts butchering his lamb.

-Ends trimmed off?

-Yes, please. Yeah.

His lamb and artichoke dish, We All Stand For Jerusalem,

is Richard's interpretation of the hymn synonymous with the WI

and traditionally sung at the start of their meetings.

The ingredients reflect the lyrics.

-Do some artichokes.

-Yeah.

For the burning gold sun...is the hen's yolk I put on there.

Each element has to be perfect.

It's so important, because if I do anything wrong, my goodness.

If I let him down... So that's... That's the pressure.

Richard is feeling the enormity of the task ahead

as he's serving both the starter and the dessert course tomorrow.

We've got twice the amount of pressure than everybody else,

so to be in good stead going home tonight is really super important.

-If we haven't got the jobs done, then I'll be panicking.

-Yeah.

His dessert, Inspiring Women,

pays homage to the ladies in his family

and draws on classic WI recipes.

A Victoria-sponge cocktail inspired by his sister,

and a modern take on his nanny's trifle.

Serving two courses may be an added pressure for Richard,

but it's the realisation of a dream.

I've waited so long to get to the banquet,

-I really want to enjoy tomorrow and not be super panicked.

-Good.

Of the three chefs, Richard has had the longest journey to the banquet.

So, this is it, this is the last six years of Great British Menu.

I can't get rid of any of it, cos it all means so much to us.

It's taken four attempts over six years,

with wife Katja by his side every step of the way.

I think we all remember the ice cream.

When I did my DIY ice-cream sundae for the People's Banquet.

Well, it was a flop, wasn't it?

There's so many things that we can laugh about now,

but if you remember at the time when, you know, I was coming home

and having to tell you that we

hadn't got it and we hadn't got it this year.

And to pull the amazing trump card

of then getting two dishes on the banquet.

You know, without you by my side, pushing me and believing in me,

I wouldn't have had the confidence.

-Give me a hug.

-I'm so proud of you.

SHE GIGGLES

But it's not just Katja who's been instrumental

in Richard finally reaching the banquet.

The Women's Institute represents generations of women,

something Richard has embraced.

The inspirational women in my life, from my nanny, to my mum,

to my sister, to my wife, and now to baby Holly,

if they weren't supporting me

and guiding me, who knows where I'd be at this point?

And the women in his life are helping

once more on the dessert dedicated to them.

-I've got some more tents.

-Oh, that's good.

Without all of you supporting me and driving me forward,

we wouldn't be now sitting around a table panicking

-on how we can make 60 tents.

-LAUGHTER

But then it's also quite fitting,

because "inspiring women" is the tag line of the WI

and their supportiveness of each other.

-Well done.

-Thanks, Mum.

-I love you.

-We'll crack on with these goats, shall we?

-Yeah.

So we'll take it off here and that will just go straight through.

It's very easy to take that shoulder off.

Matt and Felicity are busy butchering the goats for Matt's main course.

Talk about a crash course in cooking!

SHE LAUGHS

You made that look very easy.

-Seriously, don't worry, take your time and relax.

-OK.

-Yeah?

-Now, you can see exactly where you need to go.

-Yeah.

It's incredibly daunting to be working for only my second time

in a professional kitchen with such a great chef,

but breaking down a goat for the first time...

breaking down any animal for the first time ever

is quite nerve-racking.

They have their work cut out.

Matt's dish, Teaching And Preaching,

is inspired by the WI's waste-not-want-not ethos,

so Matt's using every cut of the meat.

There are 12 elements in total.

-Yeah.

-Is that OK?

-Perfect.

-A little bit more?

No, that's fine. It's fine.

To break down a whole animal takes time anyway

and to have somebody that's never

done it before, it's obviously going to slow me down,

but we'll work together to get it right.

And this dish is called Teaching And Preaching

and this is fulfilling everything that I wanted with this dish.

Matt's main course honours the WI's history of campaigning on food issues

and is also inspired by his mum's family heritage.

These are the goats on St Helena, Auntie's.

-They're my sister's. So these are your Auntie Maggie.

-Yep.

Cousin Deborah.

Mum, Patricia, grew up on the island of St Helena,

where goat was a staple food.

Every day after school,

one of our jobs was to go and look after the goats.

And then we'd have to feed them as well.

So how many goats did you have?

-Probably about eight or ten we had to look after.

-Really?

-Yeah.

It's unbelievable now that you're cooking goat for the banquet.

That whole story has been a huge inspiration behind my dish.

It's a lovely meat.

I think... I don't know why people don't eat more of it.

In the UK, goats are mainly used

in the dairy industry rather than for meat -

something Matt's keen to change.

So he took his mum to meet his trusted goat supplier, James Whetlor.

-James, this is my mum, Pat.

-Hi, Pat, nice to meet you.

-And you.

Come on in. So these are all nannies.

Obviously, these are all girls,

and they provide the milk that is the business of the dairy.

Without a market for goat meat, there's no economic incentive

for the farmers to raise the billies up to slaughter weight.

With only female goats in use within the dairy industry,

typically young male billy goats

would be destroyed shortly after birth, and the meat wasted.

But James has set out to change that.

So with my cheffing background,

I've managed to create a link between the market and the farmers

and give them an incentive to raise the billies up for meat.

And with the help of people like you,

it's turned out to be a pretty good decision.

It's actually so versatile as well.

You can make a curry out of it with the older goats,

but also, you know, you can, with a little bit of magic,

a little bit of love and thought,

you can turn it into something pretty spectacular.

It's unbelievable that he's cooking this for the banquet.

My heart is bursting with...

I'm getting quite emotional now,

but I really am so, so proud of him.

For Michael's innovative fish course,

Kirsty's making the parsley oil...

Feels great to have Kirsty working with me.

She's eaten my food twice and given me great scores,

so I feel like she's really onside.

..as he works on his technical squid-ink-powder garnish.

It's really nice, actually, to

kind of see all the techniques and things that Michael uses,

things I've never even seen being used before.

Michael's dish is a contemporary take on fish and chips,

served unusually on a canvas, not a plate.

There's still all the canvas work to do and all my fish prep to do.

So I really need to get my head down and get cracking with it.

With the clock ticking, all the chefs are focused on the task ahead.

-Go, go, go, go, go, go, go.

-SHE LAUGHS

The banquet's really different to regionals or finals week,

because, you know, we're not competing against each other here -

we are a team and it's in keeping with the WI values.

Mary and Richard have a lot of work to get through

prepping two courses, but they're on schedule.

They've moved on from the starter

and are preparing the elements for Richard's trifle.

Say, it looks pretty calm over here for the two courses.

Don't worry, we'll come and help you when we're...when we're done.

-It's all right, me and Felicity are smashing it.

-I can see that, yeah.

-How many goats have you done?

-Two.

-LAUGHTER

-Is that just two to do, or have you got more?

-No, there's five of them.

-BLEEP.

-There are five?!

With three more goats to butcher,

Matt and Felicity still have a huge amount of work to get through today.

This is just the goat, it's not even starting anything else.

With the end of the day fast approaching,

Richard and Michael also need to finish off their essential jobs.

For Michael, this includes decorating the artistic canvases

on which he'll serve his fish and chips.

How's it going, chef?

I've still got all my canvas work to do, so maybe a couple of hours.

-It's a lot when you multiply it.

-Yeah.

Once I've got those canvas out the way, then I'm confident,

but for me that's, like, my big task.

Richard needs to add the sherry to the custard for his trifle.

-I can hardly taste it.

-SHE LAUGHS

-It's quite strong.

-LAUGHTER

Mary's really onboard and really loves food.

And so it's been a godsend, really, cos she's got that WI mentality

where it's like, "get the job done," which I'm finding really helpful.

Matt and Felicity have finally finished butchering the goats,

but with time against him,

Matt realises he won't be able to finish all his prep tonight.

At this point in time, I am pretty much

as far behind as I possibly can be.

So Matt gets Felicity to mince the meat for his ragout

and he puts his goat's cheese into the dehydrator

as it needs to dry out overnight.

At the end of a long day, it's time for the ladies to head home.

Thank you so much for giving us a hand today.

We've really enjoyed it, so thank you very much.

It's been a pleasure to work with you.

-Thank you for having us.

-Good luck.

-Have a good night.

-Thanks.

-Done?

-Yeah.

Tomorrow is my big push.

Like, there's so many things that

need to come together to be able to get one dish out, let alone two.

I'm happy enough with where I am with my food,

it's just the big job that I wanted

to nail today was with my canvas, I haven't done any.

I think I got a few hours to dedicate to that

and I don't know if I've got that time on banquet day.

I was feeling all right.

I don't know if I was overconfident or what earlier,

but the pressure's really hit now. Tomorrow's going to be a busy day.

-MICHAEL:

-Let's do it.

It's banquet day.

With only hours to go until he must serve his main,

Matt is first to arrive.

And the magnitude of the huge task ahead has dawned on him.

There is a lot to do,

so it's just a question of being able to get it all done on time.

Job one is to check on the dehydrated goat's cheese,

which needs to be dry so it can be crumbled over his plate.

Someone's turned the power off at the plug.

It's probably been off all night.

It should be really crisp now,

ready for me to just put through the blender.

It's still like cheese, you know, it's...it's soft.

Ideally, this needs probably another...at least 12 hours.

Unaware of Matt's problems, Michael and Richard arrive at Drapers' Hall,

knowing they have a lot to achieve before tonight's banquet.

Today, I'm most worried about the amount of time

it's going to take me to get each canvas done.

I really need to be in the kitchen and focusing on cooking.

At the minute, there's a lot of panic setting it

and worry about making sure that it's perfect.

-Matt must have come in early, he had so much to do.

-Yeah.

-Hello, mate.

-Morning, boys.

I've checked some goat's cheese, it's not where I wanted it to be.

The plug was off. The plug was off when I came in.

So, you know, I was expecting it to be dehydrated by this point.

Job done.

Do you feel it's manageable?

Yeah, there's quite a list.

Already behind, Matt gets stuck into his prep...

..alongside Richard, who works on the sponge base for his trifle.

Away from the confines of the kitchen,

Michael starts creating the canvases

on which he'll serve his unique twist on fish and chips

as judge Oliver Peyton arrives.

Oliver has been impressed with

the artistic style and execution of Michael's dish,

but has concerns about the logistics of plating it up hot during service.

-Hello, Michael.

-Hi, Oliver.

This feels like you could be an artist in residence

for one of the great kings or queens of Europe.

Yeah, incredible, isn't it?

-It's amazing. How's it going?

-A little behind.

I've got to decorate all these canvases.

It was a job that I'd scheduled for yesterday, but I'm on it now.

Have you ever cooked for this amount of people before

-with a dish like this?

-No, never.

-Right.

I am worried, because this obviously is taking up a lot of room

and how are you going to be able to fit in with the other chefs

in the kitchen and get your dish out in time?

Well, the plan for me is, obviously, I can't do it all at once,

but to stagger it into maybe three groups and use the pass.

-There is a long pass.

-This must be the biggest pass in the world.

-I want to see it. Come on.

-Do you want to take that?

-Set them here?

-Yeah. I've set them up there.

Both Matt and Richard

need to use indoor barbecues to cook elements of their dishes.

We just need to go and get the coal and we can get them both lit then.

Whoa! What's with the green eggs, guys?

But Drapers' Hall head chef, Mark, has spotted a problem and steps in.

All I'm going to do is seal off some juice and artichokes in 'em

and get a nice barbecue flavour on them

and bake them in the oven later.

-You're not doing it in here, though, are you?

-Are we?

Can't we do them under the extractor?

No, cos it's got this fire suppression system in it,

so it'll just go off and there'll be water everywhere.

It's not what Richard and especially Matt needed to hear

and means they'll have to set up

their barbecues outside in the garden.

It's not the greatest start to my morning.

It's just time I didn't have to lose at all today.

Right, pull that back.

-So this is it in its entirety.

-It's not that big.

It is quite big compared to what

I'm used to, but I think I can get a load laid out on here,

a second here and pop it on top. Smooth, straight out.

Michael, I just want it to be perfect for you,

that's all, just perfect.

-I'm confident.

-Good luck.

He seems very relaxed about it all, but it is a confined space in there.

He's trying to create art cos that's

one of the things that put him through,

I felt it was a very personal dish to him and I think it's a lot harder

to reproduce in that environment

such dramatic dishes under that amount of pressure.

-Barbecues are up to temperature.

-That's a start.

It's about the first thing that's gone...right.

Matt's goat shoulder must be

barbecued first before it's steamed later in the kitchen.

-How long do they now take to steam?

-Five hours...minimum. So...

-Five?

So, it's going to be cutting it close.

Judge Matthew Ford has come to check on the chefs

and heads straight to the garden.

MATTHEW SPLUTTERS

-Richard, very good to see you.

-Morning.

-Matt, how's it going?

Erm...yeah. I'd say Richard's had a

better morning than I have, to be honest.

I've just finished my goat shoulders

-and they're ready to go into a steamer.

-Oh, right, OK.

But, to be honest, everything's going so badly upstairs,

I thought I'd stay out here a bit longer and chat to Richard.

Richard, you've got two courses to cook,

so do you feel a bit under pressure of the moment?

Erm...yeah, actually.

You have got to reproduce the triumph

that you both managed to deliver at the finals.

-Yep.

-Remember that.

-Yeah.

Tonight's banquet will take place

in the opulent surroundings of the Livery Hall.

While preparations are underway...

..guest judge Angela Baker, who's helping at the banquet,

is putting the finishing touches to the exhibition

chronicling the history of the Women's Institute.

Just look at what we've achieved in 100 years.

Just amazing. Women power, you see.

I know it's going to be a fantastic evening and a celebration.

Matt has moved on to making the stock for his goat sauce.

Is it all right to use this machine, buddy?

He needs to boil his goat bones in an industrial-size pressure cooker

for at least an hour and a half.

-It'll start to make a noise like a pressure cooker.

-OK.

-So if it's not on, we will know.

-OK.

Richard, who's making two courses,

tops his dessert trifle sponge with raspberries,

then moves on to the strawberry jelly,

which will need to set in the chiller.

Getting the jelly set is the make and break of this dish.

So to make sure that it's perfect

and it's not over set and not too wobbly is what makes it.

It doesn't seem to be locking.

Matt needs to boil down his goat bones in the pressure cooker

to use later in his sauce, but it won't pressurise.

Yeah, but it keeps opening again.

It's got water in it, I've shut the lid.

-Yeah.

-The guys can't get the pressure pan to work,

I'll just have to cram everything into the smaller pressure cookers,

which is just going to be an absolute nightmare.

I'll just add it to the list of issues I've had this morning.

Last night, Matt had a lot to do,

but I think he's in worse position than what he thought he was.

Just at the moment, his world is kind of caving in.

-Guys, are you going to be able to get this to work?

-I'm hoping so.

Meanwhile, away from the kitchen,

Michael is still creating his canvases.

I've been doing it for three and a half hours now.

After I finish this, I might

actually do some cooking today, hopefully.

Judge Prue Leith arrives at the hall.

As Richard works on, labelling up

the DIY cocktail element of his dessert.

-Goodness, Rich!

-HE LAUGHS

When I did it for you guys and I had

to do four, that didn't seem such a bad idea.

Now they're all laid out in front of me...

-How many are there altogether?

-Erm...280 labels to put on.

Right, shall I give you a hand?

That would be amazing. Thank you very much.

If I remember, all of your dishes

have a huge amount of meaning for you, don't they?

Especially my dessert, which is called Inspiring Women -

this really goes through the whole four generations of my family,

from my grandmother, to my mum,

to my sister, to my wife, and now to my daughter.

Richard's sister, Gemma, his wife, Katja, and mum, Jill,

have all supported him throughout his time in the competition.

Now that he's finally cooking at the banquet,

-they want to see how he is coping.

-So proud of you.

Waited for this moment for so long.

-To actually be here.

-I still can't believe it.

He has given it his best. I'm really, really proud of him.

You have been through quite a few years of this guy simply

-failing to make the grade.

-THEY LAUGH

I don't think we could go through it again, could we?

Well, I don't think he would have gone through it without you.

Well, as you see, we could do with some help.

-Can I have the baby, and then you can...

-I will leave you all to it.

Thanks for your help.

It was massively important for me to do them proud, you know?

It has been a real joint family effort to get this far.

For me not wanting to disappoint them is keeping me on my toes

and reminding me that it is for them.

Now I've got to take it home on my own.

I've just got to make sure that I can perform.

This is the last two. Got a chance to get in the kitchen now

and get some cooking done...finally.

With just a few hours to go,

Matt is still struggling with a faulty pressure cooker, that he

needs for cooking the bones for his goat sauce.

-COOKER STARTS

-That sounds good.

That sounds promising.

-Matt, good news, it's on.

-Amazing.

Just tell me what temperature you want it, how long,

-and I'll sort it for you.

-For an hour and a half.

-Right, I can do that for you.

-Thanks.

-Did I hear the pressure cooker is now working?

-Yes, success!

It is the changing tides now.

Back in action. Huge relief.

I'll have a sauce for the banquet, at least.

-Hello, gents.

-Here he is.

-Where have you been? Where have you been?

-Doing the canvas.

Are they all done, ready to go?

-Yes, they are all done.

-Tape pulled off, pink on.

No, that's during service.

Oh, right....

-Have you got much left to do for your dish?

-Yes.

The sauces and the shallots. Cook my lettuce and spray.

-Spray all the leaves?

-Yeah.

Having spent so long doing his canvases,

Michael must now prep for his fish course.

A couple of hours before service,

just need to really set up nicely

so I can make sure I can get it out on time.

-Rich, can I move that this side?

-Yeah.

While the hard work continues in the kitchen,

the judges reflect on the significance of the WI.

Well, Prue, Oliver, this is it. The banquet day.

The grandest of grand occasions, to celebrate 100 years of the WI.

They deserve celebrating.

When you think of the things that they have done over the years.

They have been a vital part of British food,

and also the revival of British food.

Lots of the things happening today in the restaurant scene,

and in the farms throughout the country,

have been because of the WI.

I mean, obviously the very interesting thing about this

evening for me is how the ladies of the WI take to these dishes.

It is the most innovative food we've had, isn't it?

I mean, that fish dish of Michael's, I've never seen anything like it.

Richard, he's got to do two courses.

And that, as we know from past experience, is a huge pressure.

And Matt Gillan.

He's got 12 elements to his dish, which is

pretty complicated to begin with.

Goat is one of those things that's either great or bad.

There is no in between with goat, is there?

What they will be looking for are impeccably high standards.

Perfection, in other words.

You know, what is so wonderful is that every single

one of our chefs has got their mums coming.

So it is not just the beady eye of the WI, it is

-the beady eye of their family and friends.

-Their mothers.

In the kitchen,

Michael is prepping the leaves for his Emancipation fish course -

a tribute to the WI's history of campaigning for women's rights.

Just cracking on with these.

How much more have you got left of the dish?

I need to reduce my sauce down and make a dashi.

-OK.

-But then... Yeah, I'm OK-looking, I think.

As the chefs put the final touches to their dishes...

..the guests start to arrive...

..including Kirsty Bowen, Felicity Cloake and Mary Gwynn,

who helped the chefs prepare their dishes for tonight's banquet.

I've got really high expectations.

I know the WI ladies will have really high expectations

because they are used to perfection in their cooking.

Having been in the kitchen yesterday,

I know that there is a lot of work going on,

probably still at this moment,

and it's made me actually even more excited to eat the food.

Seeing the chefs' enthusiasm in this whole project,

it's been wonderful

and I'm starving! I can't wait to eat it now!

Other guests arriving include Radhika Bynon,

who helped judge the South West region,

and Sabrina Ghayour, who chose the North West regional champion.

I think looking around the room this evening,

to see all the different women from the Women's Institute,

you get a sense of occasion here,

so I think they're really looking forward to a fantastic meal.

As Richard's family arrive just before service,

the chefs want to take a moment

to see where their four courses will be served.

Wow, guys, it's different seeing it from this angle, isn't it?

-Yeah, completely.

-Makes it reality now.

-Yeah.

Everything we've worked for, all leading up to now.

I know, it's ridiculous to think that a couple of months ago

there were 24 of us, all trying to fight

to get to this stage, to be here.

I just want to make sure I do my dish justice.

-I think, with that in mind, we should probably...

-Crack on.

-Yeah.

-Finish it up.

Guest of honour Dame Jenni Murray,

the voice of women in Britain on Radio 4, pays the chefs a visit.

-Hello.

-Hi.

-I know I shouldn't be interrupting you.

-Richard.

-Yes.

You are really, really, really busy because you, you daft thing,

are doing the starter and the pudding!

There are so many things to try and bring together at the same time,

whilst trying to help these guys out as well.

-Matt, the main dish. You are using goat, I understand?

-Yes, I am.

I've got a lot of elements going on,

-there are 12 things going on the plate.

-12 things going on the plate?

Yes. Bar three, they are all goat.

How do you tailor a fish dish for the WI?

I did it based on WI's beliefs and thoughts,

-the emancipation of women and equal rights and pay.

-OK.

The one strange thing about this is,

here we are at a banquet for the WI, to celebrate its centenary,

what are we doing with three blokes in the kitchen?

LAUGHTER

I think the WI have done a lot to champion equality,

so the fact that we are male shouldn't mean

that we shouldn't be here in the kitchen, cooking for females.

You're absolutely right. Mea culpa!

LAUGHTER

It's getting close to the time, so, guys, off you go.

-Give us a lovely banquet!

-Thanks so much.

-Thank you, nice to meet you.

One person who knows just how the chefs are feeling,

having cooked twice at the banquet, is veteran judge Daniel Clifford.

I'm very happy to have my suit on

and be sitting down having dinner tonight.

I know what pressure is like in that kitchen

and it's the last thing I would want tonight.

The banquet guests make their way past

the exhibition of the WI's history.

Amongst them is Janice Langley,

the head of the National Federation of Women's Institutes.

I don't think, when the WI was formed in 1915,

anybody thought about a banquet in the Drapers' Hall

because it was started because

the women were at home and the men had gone to war.

The food was rotting in the fields and so they had a job to do

and they just got on and did it.

Angela Baker and the Calendar Girls who raised millions for charity

in memory of Angela's husband, John, are guests tonight.

Matt Gillan's mum, Pat, is also here,

along with Michael O'Hare's mum, Jane.

It's amazing to be here at the banquet - to be invited, even -

just to be part of it.

It's just wonderful, yeah, having a lovely time.

Former WI national chair Helen Carey

was wowed by Richard's starter in the regional heats.

I looked at it and I thought, "This is to die for."

It looked beautiful, it tasted out of this world. Absolutely wonderful.

So if he can get it as good tonight, we are in for a treat.

Right, that's all done.

As Richard makes final preparations to serve his starter,

Dame Jenni Murray officially welcomes the guests.

Good evening, ladies and... one or two gentlemen.

Tonight it's the WI's work

as the guardians of Great British home cooking

that we celebrate

and it's in honour of that history, and of the women at home

who taught them to cook, that their chefs have worked so hard.

Now, it was the wartime women who joined the WI

to keep food production going and put good meals on the family table,

who also learned, through the WI, to engage in politics,

current events and the demonstration of the power of women

to achieve whatever was demanded of them.

Let's also not forget that it was the WI's Calendar Girls

who invented one of the most successful

charitable money-raising events ever.

It made the WI internationally famous,

put a whole new spin on what to do with your buns

and proved beyond doubt that the WI

was anything but a stuffy organisation.

Before we bring on what we've all been looking forward to -

the banquet to celebrate

the 100th anniversary of the Women's Institute -

ladies and gentlemen, please raise your glasses to the WI.

-ALL:

-WI.

The atmosphere is electric.

I just cannot believe that Richard's dishes are coming out.

I've got my fingers crossed for him. I have got them crossed.

Everything is going to go smooth, I'm sure he'll be fine.

Richard's dish, We All Stand For Jerusalem,

is served in specially designed bowls...

Like this, so we go one, two, three.

..which, along with its ingredients,

represent the lyrics of the hymn traditionally sung at WI meetings.

Jerusalem at the top, yeah? Like that.

THEY SING JERUSALEM

-Right, are we off?

-You go and roll out a crisp, just one of them.

THEY SING JERUSALEM

Lamb fat, I go around. You go past me while I'm round,

then we've got the lamb and the artichoke to go on, as well.

-I thought I had a lot going on my plate.

-I know, there is quite a lot.

THEY SING JERUSALEM

Can I have some lamb and artichokes? Puree over? Puree?

Lamb, come on, guys, come on!

THEY SING JERUSALEM

That's it, perfect, then he'll put his egg yolk in there.

How are you getting on with your eggs?

-Have you broken any?

-A couple.

Ladies, these ones here, want to pass these on?

That one and that one.

You take that one and that one.

As the first starters reach the table...

Wow!

..there is no letup in the kitchen.

Lay me out the next six.

Yeah, just a little bit more sponge if you can.

Mmm!

-Inspired and delicious!

-The starter is cooked by

a chef called Richard Bainbridge, who is amazing.

A bit full-on now, isn't it?

Never wished anyone else to have won another course

until this point.

An extra pair of hands would have been quite helpful.

But you got greedy, Richard!

Yeah, let's go, pick them up.

-Wow, that's amazing.

-Fantastic.

Absolutely perfect. Perfect.

And better than it was in the final.

I think it's beautiful. It's really well put together.

The egg yolk is really working as a sauce.

-Rich, how many spare eggs did you have?

-How many have you broken?

That's... That's five.

You know you've only got six spare?

I do now!

Isn't it brilliant?

Is this the last 12, yeah? Lovely. Right, here you go, take them ones.

Then you take them two.

Hoo-hoo-hoo-hoo-hoo!

First one. Right, come on, how long have we got?

It's perfect, it's delicious, and it's perfect.

Lovely flavours. And textures. It was very nice.

-Really good.

-Richard did us proud.

I'm always proud! I'm even more proud!

If that's possible.

Yeah, the boy can cook.

-They just seem to sneak up.

-It goes and goes

and that pile of plates don't seem to disappear.

That was as good as we ate it at the finals.

The bowl says, "Jerusalem, inspire and educate,"

and I think that's what we like to think we do in the WI.

Can't wait for the next course!

We're going to plate straight onto the canvas.

It's then going into frames that fit flush,

-so we need to kind of ram them home little bit.

-Sounds good.

Michael knows every canvas of his unique cod and chips fish course

must be flawless.

We've come so far to get here,

we obviously want everything to be perfect,

but service is a different ballgame altogether

and I don't want any last-minute panics.

-We get to be Michael for a course.

-I know, pretty cool.

-Let your hair down!

-LAUGHTER

-Right, OK, let's get the canvases.

-Let's do it.

The space needed for the large canvases of Michael's Emancipation

makes plating up a challenge.

16, 18, 20, 22, 24...

That's perfect. 24.

To get his dish out hot and on time,

he needs to prepare multiple canvases at once,

before adding the cooked elements.

So gentle spray over there...

something like that,

you know what I mean?

The graffiti spray is Michael's cod dashi sauce

and can only be applied just before it is served.

-Have we done you proud?

-Yeah.

That's some pretty good graffiti, that.

I feel like I've had a misspent youth now!

Michael's mum, Jane, knows just how much this means to him.

I think the banquet will be a different experience for him,

just the pressure of it, really, but I have all my faith in him anyway.

OK, right, let's go.

With the first canvases ready, Michael finally begins plating up.

-The gem is just going on whole?

-Pull it out or something like that.

Just make sure you cover it, so you don't see any green.

He adds his sous-vide cod loin.

So a little bit of the dashi sauce.

-Over both bits of fish?

-Yes.

Matt adds the crispy fried potatoes,

Michael dresses with black squid ink and vinegar powder,

to represent the dark industrial landscape

of his hometown near Middlesbrough.

-Is that all right, with the leaves?

-Yeah, cool, man.

OK, service, please.

Don't know if ALL the ladies of the WI will get that dish.

It's quite Gothic.

-Ow, wow!

-So exciting!

I've never seen anything like this before.

Wow! This is... This is very unusual.

More canvas, please! Give me canvas!

-Wow.

-It's like eating art, is this.

I love the artistry that goes into bringing the plate

to the table, I love the wow factor.

Unlike plates, the canvases can't be heated,

so the chefs are pushing hard.

-Do you know how many we've done?

-No.

-This will be 48, I think.

-Can you take this next six?

-Let's move this down.

-Yeah.

-Whoa, whoa, whoa.

-We need to send this.

It's important to get that food out for the WI warm

and at the same time, so they can enjoy the banquet.

Having done the fish course at the banquet last year,

I know how hard it is to get fish out to this many people.

Michael is hoping the guests recognise that his dish

honours the WI's work campaigning for women's rights.

Emancipation, which is the right thing for women to do.

And the fish dish...

Well, you can see from everybody how much we are enjoying it

and how right and proper it is.

-OK, cod, please. Have you got it?

-Yeah, yeah, yeah.

I've never eaten anything like this in my life.

This is capturing the old and the modern,

so I think it's great, really lovely.

-Oh, chief!

-Service, please.

Have you ever been so dirty in all your life?

-LAUGHTER

-Well done, fella.

It's quite manic at times.

I've never done that size of food in that style for that number.

It's really fantastic,

it's definitely up to the standard of when I've had it before.

And he's really, really done a good job, so he should be proud.

Then when you taste it, it's just fish and chips,

but it's the best fish and chips you've ever had.

He has plated beautifully. The dish was impeccable. Well done, Michael.

This is Michael on a... Well, on a canvas, isn't it?

I can't even say Michael on a plate. But, yeah, amazing. Just loved it.

I'm probably now the proudest mum in the room, yes.

The pressure is now on for Matt...

Right, boys, I need your hands.

..to plate up the 12 elements of his goat dish.

-Do you want me to get this pineapple in a warm oven?

-Yes, yes.

Matt gets started on his problematic dehydrated goat's cheese,

which was accidentally turned off last night.

-How did it come out in the end?

-Yeah, it's all right.

A little bit darker than I wanted,

but I needed to speed the process up.

-But it's dry.

-Excellent.

-So I can blend it now.

Matt works on his spinach and rolled leg,

as Michael fries off the dumplings

and Richard finishes the goat stock jelly.

-Coming off all right, Rich?

-Mmm. Some and some.

It is quite a fiddly job.

The kitchen is now warm, and it's a very thin jelly,

so trying to do our best.

Matt's Waste Not Want Not main course is served with

a specially designed storybook,

telling the plight of billy goats in the UK

which are often slaughtered then discarded.

"The billies were marched in the opposite direction,

-"paying the price of being born male."

-Awww!

"'How, in this day in age, can we be

"'so wasteful of a valuable resource?', he thought to himself."

-"Thousands of billies lay in their goat graves."

-Oh, it's so sad.

It just brought to life, we've had so many campaigns on food waste.

And it just amplifies that message that we have been putting

out there for many years.

Matt hopes his dish brings back childhood memories for his mum.

I hope she's sitting at the table

kind of proud that she has been the inspiration behind this dish,

and I hope that she feels that I have delivered this.

And she's proud of her boy.

I never, ever thought that he would ever cook goat meat.

And it's a good thing.

I hope everyone in this room will enjoy the meal this evening.

-OK, guys, we need to start getting food on that first plate.

-Yeah.

-What else is to go on?

-So we've got the loin, leg.

-Have you counted all 12 elements?

-Yeah, five times.

No, no, stop!

Right, let's go, please.

Just make sure that the lids are on properly, please.

The dishes finally leave the pass

hidden inside a storybook presentation box.

One, two, three.

Wow!

Oh, wow!

-I love it. That's fantastic.

-Good, isn't it?

What do you want me to do?

Push plates down, new plates up, go again.

Need some front-of-house staff there.

Service!

For Matt, the dishes aren't being served fast enough.

Let's go.

-Is anyone coming or not?

-I don't know. Service!

Every second counts.

Matt needs his dishes served hot.

This needs to be quicker.

Do you know, I'm speechless, he's absolutely blown me away.

I think it's one of the best dishes I've ever tasted

on the Great British Menu. He should be very proud of himself.

I played a very small part in this very complex dish.

I feel very proud. I don't think I really deserve to feel proud

but I do feel a little bit proud, yeah.

Sorry, Matt, if I hindered you!

SHE LAUGHS

Last 12, boys, last 12.

The dish was amazing.

I think Matt's excelled himself.

He's worked really hard to perfect it.

OK. Lids, lids, lids.

All his hard work has really paid off this evening.

Come on, please, let's go. Let's get it out. Thank you very much.

-Wow.

-Buddy!

-HE LAUGHS

-That was hard work.

Everything on that plate was absolutely beautiful.

Rounding off the banquet with his second dish is Richard,

with a trifle and Victoria sponge cocktail.

Cocktail time!

I'm ready for cocktail time now.

Richard's sister Gemma, who he calls Sister B,

inspired his DIY cocktail.

They'll get one glass, one bowl,

one little gin shot, one strawberry liqueur,

and then they'll get one sugar shaker between two.

We'll just go with all these then we'll go with all the trifles.

With two elements to his dessert,

Richard must turn his attention to the trifle.

A tribute to his grandmother, Nanny Bush.

Leaving Michael and Matt to portion up the buttercream mousse.

-Once they're ready to go, start sending them.

-Service, please.

Yes! Put the gin in first.

This goes on next.

-Mmmm!

-Oh, this is really good.

-Oh, try it, it's delicious.

Next tray.

Thank you.

Mm! That's rather nice.

Well done, well done. One more tray, guys.

-Cheers.

-Cheers.

-The Bainbridge family.

-Cheers.

-Mum!

How lovely.

It's been a long journey for Richard to finally cook at tonight's banquet.

And he wants to honour his family who've supported him

with a perfect dessert.

This is everything I've ever wanted to give them.

It's now got to the point where I've got to do the last bit on my own.

I just hope that I can do it. And they enjoy it and they go...

HE LAUGHS

"He can do it on his own."

My brother's cocktail, it was amazing.

It was really exciting to see it come out.

But Richard has tougher palates to please than his family's.

He must impress the WI with his take on a classic British dessert.

-So, you guys can help me do these if you want.

-Yeah.

Just hundreds and thousands on top.

Little raspberry grated on top like that.

Quite a bit of leanage on some of these.

The hot kitchen has softened his jelly

and some slices aren't holding up.

If they're really leaning,

we have got all them ones over there that are extra. Got about 15 extra.

Don't serve that one. Take that off. That is a bit Leaning Tower of Pisa.

It's been a long journey to get here,

just want to get this out as I know it can be,

and have a big glass of something afterwards, and I'm done.

Right, let's go, go, go, guys, we're now about to go.

Let's start taking these ones first, guys, yeah?

So the plaque sits in front of them, yeah?

Nice and gently when you pick them up, guys. Gently, gently, gently.

-WI through and through.

-Absolutely.

This really, really reminds me of my childhood. It's delicious.

Give me a couple more of these.

-Is this now the last lot?

-Yeah.

-Right. Let's go, go, go, go.

Well, the pudding was totally scrumptious.

Very impressive and tasted absolutely lovely.

Nanny Bush's trifle.

She really would have been proud of Richard with that coming out.

I just think it's wonderful that he's done a tribute to her.

-Don't scrape it along the

-BLEEP

-side.

-I'm trying not to, Chef.

Right, once the tents are on, let's go. Thank you.

It was heaven on a plate.

Seeing them come out, all the tents that we've made,

and Rich has made this trifle, it's amazing. He's done so well.

I'm pretty sure he's now jumping up and down in the kitchen.

-Well done, chef.

-Done!

-Cheers, fella.

What a perfect end to the banquet. I think Rich has done himself proud.

It was as good as we tasted in the finals. The cocktail was great.

Perfect evening.

Getting to sit with all the WI ladies, with everyone involved,

just immense. What a night.

I think the WI is one of the organisations that has

made food much more sophisticated than it used to be.

And, my word, you couldn't get a more sophisticated meal than this.

Absolutely lovely.

Ladies and gentlemen. What an evening we've had.

And we're here tonight to celebrate 100 years of the WI.

APPLAUSE

Firstly, it's Richard, who made us that fantastic starter.

And the heavenly dessert.

It's been such a journey, and I feel so privileged

that my family could be here to share it with me.

That's my thank you for all their hard work and their support,

through all the times that I've done this show.

So I'm literally over the moon that I could finally give something back.

Now, it's Michael.

Who made us the most incredible fish and chips.

Hiya, love, well done.

It's been an amazing night,

a great pleasure to cook alongside Rich and Matt.

But then to come into the banquet hall

and see everyone enjoying themselves is phenomenal.

-Well done.

-Thank you.

And now, it's Matt.

Really proud of myself,

to be able to go to the Women's Institute banquet

and everyone really takes to it, and enjoys it. So, yeah, happy.

-Very good.

-Thank you.

-Brilliant.

The banquet has been absolutely fantastic.

The chefs have really done the Women's Institute really proud.

Tonight is something that all the ladies in there

will always, always remember.

The whole evening has just been magical.

-Cheers. Cheers.

-Cheers, boys.

-Well done.