0:00:04 > 0:00:08It's the head-to-head for Michelin starred Josh Eggleton...
0:00:08 > 0:00:09I'm feeling the pressure!
0:00:09 > 0:00:11..and Jude Kereama.
0:00:11 > 0:00:12Help me!
0:00:12 > 0:00:15Competing for the chance to represent the South West
0:00:15 > 0:00:17in the national finals...
0:00:17 > 0:00:18I need to get some points
0:00:18 > 0:00:20and I'm not going to get there by simple dishes.
0:00:20 > 0:00:22Making a nice mess already!
0:00:22 > 0:00:27..and ultimately get a dish on the menu at The Great Britons' Banquet,
0:00:27 > 0:00:30celebrating the everyday people honoured by the Queen
0:00:30 > 0:00:33during her historic reign,
0:00:33 > 0:00:37held at London's Palace of Westminster.
0:00:41 > 0:00:44Josh has topped the leaderboard all week,
0:00:44 > 0:00:48and wants to maintain his exacting standards today.
0:00:48 > 0:00:50It definitely, definitely doesn't get any easier.
0:00:50 > 0:00:54But Jude, who failed to reach the Judge's Chamber last year,
0:00:54 > 0:00:56has his sights set on victory.
0:00:56 > 0:00:59Definitely the hardest thing I've ever done.
0:00:59 > 0:01:00Killer. It is a killer!
0:01:00 > 0:01:03Only one of them can go through.
0:01:03 > 0:01:05Thought I'd check this here for you.
0:01:05 > 0:01:07Do you want me to check it? I might need it, man.
0:01:09 > 0:01:11The winner is...
0:01:25 > 0:01:28Josh Eggleton has pushed himself all week.
0:01:28 > 0:01:30Having reached the finals last year,
0:01:30 > 0:01:35he knows it takes perfect cooking to become South West champion.
0:01:36 > 0:01:38Going into the kitchen today, I'm going to give it 110%.
0:01:38 > 0:01:41I'm going to make sure I do everything I can to win.
0:01:43 > 0:01:45Good luck today, mate. Best of luck. Thank you.
0:01:45 > 0:01:46Cheers! Let's get cooking, huh?
0:01:47 > 0:01:50Jude Kereama lost marks earlier in the week
0:01:50 > 0:01:53for failing to make enough impact with his flavours.
0:01:53 > 0:01:57But he fought back, scoring highly for both his main and dessert.
0:01:57 > 0:02:01He must build on that success to stay in the competition.
0:02:01 > 0:02:03Going to be a nerve-racking experience,
0:02:03 > 0:02:06but I think I'm up for it today. Hopefully I can impress them.
0:02:11 > 0:02:15Judges Matthew Fort, Prue Leith
0:02:15 > 0:02:20and Oliver Peyton are looking over the chefs' menus.
0:02:20 > 0:02:23It's our old friend Josh, back for the third time!
0:02:23 > 0:02:26He came within a whisker of getting through to the banquet last year,
0:02:26 > 0:02:28so he'll really want to make sure he does this time.
0:02:28 > 0:02:31Yup. But he has got to beat Jude Kereama.
0:02:31 > 0:02:36Terrific seafood cook, interesting Asian flavours,
0:02:36 > 0:02:38and I'm sure he'll give Josh a run for his money.
0:02:38 > 0:02:41Obviously very excited to try Jude's food.
0:02:41 > 0:02:44But, you know, I am sort of feeling it for Josh here.
0:02:44 > 0:02:46It is his third time back here!
0:02:46 > 0:02:50Now listen, guys, we have got to be fair, impartial judges.
0:02:50 > 0:02:52As always. As always.
0:02:53 > 0:02:55I'm really anxious, you know,
0:02:55 > 0:02:57cooking for the judges for the first time.
0:02:57 > 0:03:00Obviously, you've done it now twice.
0:03:00 > 0:03:02It definitely, definitely doesn't get any easier.
0:03:02 > 0:03:05That's good to know, it's just not me that's nervous, then.
0:03:09 > 0:03:11Hello, chefs. Hello, good morning.
0:03:11 > 0:03:13Josh, it's good to see you again!
0:03:13 > 0:03:16How are you doing? We're expecting good food today.
0:03:16 > 0:03:18I'll try my best. What's your standout dish?
0:03:18 > 0:03:20This week I was really happy with my fish course.
0:03:20 > 0:03:24But Jude, it's you that's supposed to have this great reputation
0:03:24 > 0:03:27for fish and seafood. What happened?
0:03:27 > 0:03:30A six! I think the nerves got the better of me.
0:03:30 > 0:03:32I made a schoolboy error.
0:03:32 > 0:03:33I got my temperatures wrong.
0:03:33 > 0:03:35We need not just the fish to get better,
0:03:35 > 0:03:38but we need four great courses from you.
0:03:38 > 0:03:40Well, may the best food win.
0:03:40 > 0:03:42Thank you. Thank you very much.
0:03:45 > 0:03:48Josh is first to serve his contemporary take
0:03:48 > 0:03:52on Coronation chicken, originally created
0:03:52 > 0:03:54for the Queen's coronation banquet.
0:03:55 > 0:04:00Josh's version features a curried chicken and lobster terrine.
0:04:00 > 0:04:02Veteran Lisa Allen scored it seven,
0:04:02 > 0:04:05putting Josh at the top of the leaderboard.
0:04:07 > 0:04:09Did you have to make any changes to your dish?
0:04:09 > 0:04:13I was just going to try and get a bit more powerful curry mayonnaise,
0:04:13 > 0:04:15and I'm going to add some croutons.
0:04:15 > 0:04:17Add a bit of crunch, you know, a little bit of texture.
0:04:17 > 0:04:19Nice.
0:04:21 > 0:04:23Joining the judges is Grace Dent,
0:04:23 > 0:04:27a prominent food critic, author and broadcaster
0:04:27 > 0:04:31with a passion for British food and its evolution
0:04:31 > 0:04:33over the Queen's reign.
0:04:33 > 0:04:36Hello. Grace, how wonderful of you to join us.
0:04:36 > 0:04:39Thank you for having me. Come and sit. Oliver and Prue.
0:04:39 > 0:04:41Hello. Hello, Grace.
0:04:41 > 0:04:45Welcome. I watch this programme so much, I feel like you're my family.
0:04:45 > 0:04:46THEY LAUGH
0:04:46 > 0:04:49Has food always been a part of your life?
0:04:49 > 0:04:54Eating has always been my greatest hobby, so to me, this is the dream.
0:04:54 > 0:04:56Grace, we should tell you a bit about the brief.
0:04:56 > 0:04:59We're really about reflecting the way food has changed
0:04:59 > 0:05:01over the Queen's reign. OK.
0:05:01 > 0:05:03And looking to the future to get it even better.
0:05:03 > 0:05:08Well, this brief makes my heart sing, because I love the Queen.
0:05:08 > 0:05:10And I'm also very proud to be British,
0:05:10 > 0:05:14and I want to see that coming through in the food.
0:05:14 > 0:05:17Those two chefs have one great problem ahead of them.
0:05:17 > 0:05:20They've got to send Grace away a happy woman.
0:05:20 > 0:05:22I don't think any men have done that.
0:05:22 > 0:05:23THEY LAUGH
0:05:26 > 0:05:28So, Josh, you brought your terrine out nice and early today, huh?
0:05:28 > 0:05:31Yeah, I want to make sure it's the correct temperature today.
0:05:31 > 0:05:34I had a few issues with that. I do remember! Yeah, all right.
0:05:34 > 0:05:36Trying to remind me?
0:05:37 > 0:05:42To an envelope shaped plate complete with the Queen's coronation stamp,
0:05:42 > 0:05:46Josh adds a slice of chilled coronation chicken terrine...
0:05:47 > 0:05:52..then poached apricot slices, pickled baby gem hearts,
0:05:52 > 0:05:57apricot membrillo, apricot gel and curry mayonnaise.
0:05:57 > 0:05:59Did you pack more curry favour in the mayo?
0:05:59 > 0:06:02Yeah. Hopefully that will work with the sweetness of the apricot.
0:06:02 > 0:06:04That's your idea in the first place, right? It was, yeah.
0:06:04 > 0:06:06Coronation, curry and apricots.
0:06:06 > 0:06:09Next, devilled quails eggs...
0:06:10 > 0:06:11..wafer thin croutons...
0:06:13 > 0:06:15..and, finally, lobster dressing.
0:06:15 > 0:06:17Let's go one at a time. Yeah.
0:06:21 > 0:06:24You have to stand facing them, so facing them this way. OK?
0:06:26 > 0:06:27Oh.
0:06:27 > 0:06:29Good on you. First one down.
0:06:34 > 0:06:35This looks wonderful.
0:06:35 > 0:06:38Coronation of Her Majesty Queen Elizabeth II.
0:06:38 > 0:06:42In the same way that ordinary people can achieve the extraordinary,
0:06:42 > 0:06:46an ordinary dish can be taken above and beyond all expectation.
0:06:50 > 0:06:52This is the best Melba toast I've ever eaten.
0:06:52 > 0:06:55It's beautifully thin, it's perfectly baked.
0:06:55 > 0:06:57What is this terrine missing? What do you think? Seasoning.
0:06:57 > 0:06:59I absolutely agree.
0:06:59 > 0:07:02If I'm being very critical, this apricot,
0:07:02 > 0:07:04it really does leave me cold.
0:07:04 > 0:07:06It is a bit mushy, definitely.
0:07:06 > 0:07:08Those changes, do you think they've made a bit of impact on it?
0:07:08 > 0:07:09I've got the crouton on now,
0:07:09 > 0:07:11I've got a bit more curry mayonnaise on there.
0:07:11 > 0:07:14I've got a bit more curry powder going through the mayonnaise.
0:07:14 > 0:07:16I think the balance of the curry flavour is really terrific.
0:07:16 > 0:07:19I love the little jelly, the apricot jelly.
0:07:19 > 0:07:22And the quail egg in particular is delicious.
0:07:22 > 0:07:26You know, the problem is that all the flavour's outside the terrine,
0:07:26 > 0:07:27and not in the terrine.
0:07:27 > 0:07:30I think good Britain, not Great Britain.
0:07:30 > 0:07:31THEY LAUGH
0:07:33 > 0:07:35Jude's starter is next.
0:07:35 > 0:07:39Crank Up The Radio is a contemporary beef tartare dish,
0:07:39 > 0:07:42presented on a wind-up radio,
0:07:42 > 0:07:46like those invented by Great Briton Trevor Baylis, CBE.
0:07:46 > 0:07:50Veteran Lisa scored it six for low impact flavours,
0:07:50 > 0:07:54and for leaving the lotus root crisps in the kitchen.
0:07:55 > 0:07:58Lisa said that there wasn't enough oyster kind of flavour on there,
0:07:58 > 0:08:01so what I've done is I've used a little bit of ponzu,
0:08:01 > 0:08:03shucked some oysters, used the juice...
0:08:03 > 0:08:05Hopefully that'll be enough to get that oyster flavour through.
0:08:08 > 0:08:12Onto a serving plate alongside the new oyster flavoured jelly,
0:08:12 > 0:08:15he adds the Dexter beef tartare to moulds,
0:08:15 > 0:08:21tops with pickled mooli, Daikon and wasabi cress,
0:08:21 > 0:08:25wasabi mayonnaise and Parmesan ice cream.
0:08:25 > 0:08:30Lotus root crisps go in copper pots.
0:08:30 > 0:08:33Next, pickled shallots and radishes.
0:08:33 > 0:08:35Thought I'd check this here for you.
0:08:35 > 0:08:37Do you want me to check it? Yeah?
0:08:37 > 0:08:38Indeed. I might need it, man!
0:08:38 > 0:08:40All right. Oyster emulsion?
0:08:40 > 0:08:42I haven't done that yet.
0:08:42 > 0:08:43No?
0:08:43 > 0:08:45Beef tartare, got that.
0:08:45 > 0:08:49And the lotus root. The lotus root is up there to go.
0:08:50 > 0:08:52There you go.
0:08:53 > 0:08:54Little memento, mate. Mm!
0:08:54 > 0:08:56HE LAUGHS
0:09:03 > 0:09:05Oh, how wonderful.
0:09:08 > 0:09:10Crank up the radio.
0:09:10 > 0:09:13Please turn the crank on the side to listen.
0:09:16 > 0:09:18Ah!
0:09:18 > 0:09:19MUSIC: Rule Britannia!
0:09:26 > 0:09:29I think I can see a tear in your eye there, Grace.
0:09:29 > 0:09:31Yeah. Yeah, they got me.
0:09:32 > 0:09:36There's an incredible amount going on in a rather small dish.
0:09:36 > 0:09:38Yeah, there really is!
0:09:38 > 0:09:40But he's managed to put a lot of flavour in here,
0:09:40 > 0:09:42and retain the flavour of the beef. Yes.
0:09:42 > 0:09:46And I think the ice cream is actually a brilliant idea.
0:09:46 > 0:09:48Happy with everything? The jelly could be a bit more set.
0:09:48 > 0:09:50This kitchen's so hot.
0:09:50 > 0:09:53I'm just not enjoying this.
0:09:53 > 0:09:55This radioactive looking puddle at the bottom.
0:09:55 > 0:09:58I would solve that by simply not having the puddle at all.
0:09:58 > 0:10:00No, it's got such good flavour!
0:10:00 > 0:10:03Oh, no it hasn't! Yes, it has. No, it hasn't.
0:10:04 > 0:10:06Well, I'm a great lover of crisps.
0:10:06 > 0:10:08Professionally and in my spare time.
0:10:08 > 0:10:11But these weren't really doing it for me.
0:10:11 > 0:10:13I loved this dish, I love the balance of flavours on the dish.
0:10:13 > 0:10:17I think it's completely on the brief. Great.
0:10:17 > 0:10:20But is this the fierce cutting edge of modern British cooking?
0:10:20 > 0:10:22I think so, yeah.
0:10:26 > 0:10:28Next is the fish course.
0:10:28 > 0:10:32Josh is first to plate up his contemporary seafood platter
0:10:32 > 0:10:35in honour of the RNLI's lifeboat volunteers.
0:10:35 > 0:10:40It earned him the highest score of the week - nine.
0:10:40 > 0:10:42What do you think you could do to get a ten with this course?
0:10:42 > 0:10:45I've decided to put a little bit of potato in the fishcake,
0:10:45 > 0:10:47instead of the hake mousse.
0:10:51 > 0:10:54To ensure they're cooked perfectly,
0:10:54 > 0:10:57Josh pan fries mackerel fillets at the last minute...
0:10:57 > 0:10:58Ouch!
0:10:58 > 0:11:02..while Jude checks the hake fishcakes.
0:11:02 > 0:11:05Can you bring those fishcakes over to me? Yeah.
0:11:06 > 0:11:10Josh adds the shellfish and pickling liquor to a cup,
0:11:10 > 0:11:13then places on an RNLI themed plate...
0:11:14 > 0:11:16..followed by the fishcakes.
0:11:16 > 0:11:20Poached oyster goes in the shell with oyster emulsion.
0:11:21 > 0:11:23I forgot how good this dish is, mate.
0:11:23 > 0:11:25It's looking great.
0:11:25 > 0:11:28Next, the pan-fried scallops in roe powder.
0:11:28 > 0:11:30Do you want a hand, mate? Yeah.
0:11:30 > 0:11:33And sardine Bolognese is served on a spoon...
0:11:33 > 0:11:35Just directly on top, yeah? That's it.
0:11:35 > 0:11:37..topped with pan-fried mackerel.
0:11:41 > 0:11:42OK. Thank you.
0:11:45 > 0:11:47How do you feel about that? Good, I'm happy with that.
0:11:53 > 0:11:55I love it.
0:11:55 > 0:11:57Mm! I love it.
0:11:59 > 0:12:03This is a greatest hits medley of everything
0:12:03 > 0:12:07that I love about getting out of the city and going to the coast.
0:12:07 > 0:12:10Munching very, very happily on this hake fishcake...
0:12:10 > 0:12:13Oh. ..which is absolutely superb.
0:12:13 > 0:12:15I think the hake is overcooked. Mm-mm.
0:12:15 > 0:12:20Absolutely not. Do you know the sardine Bolognese works?
0:12:20 > 0:12:22It's amazing. Sardine Bolognese does sound like something
0:12:22 > 0:12:27that a student might make. The oyster is absolutely fabulous.
0:12:27 > 0:12:30I like it, but I think it's fish, fish, fish, fish.
0:12:30 > 0:12:32There's no counter notes to it.
0:12:32 > 0:12:34It's just not giving me enough pleasure.
0:12:34 > 0:12:38I think it's a fine celebration of a great British institution.
0:12:43 > 0:12:46Jude's fish dish, Britannia Rules The Waves,
0:12:46 > 0:12:49is his interpretation of Coronation chicken,
0:12:49 > 0:12:52using lobster to showcase British seafood.
0:12:54 > 0:12:56But veteran Lisa thought the lobster was undercooked,
0:12:56 > 0:12:59and the dish needed more curry favour.
0:12:59 > 0:13:02She scored Jude a disappointing six.
0:13:02 > 0:13:06He starts with the centrepiece of his dish, the lobster tempura.
0:13:06 > 0:13:09Is this the claw? It is a claw.
0:13:09 > 0:13:10I thought it was really big before.
0:13:12 > 0:13:15Of course, it's been a little bit too cold while I was...
0:13:15 > 0:13:16To get out of the shell.
0:13:16 > 0:13:19You know, you need those, you know, lobsters...
0:13:19 > 0:13:20Just one. Just one.
0:13:20 > 0:13:22Instead of one large claw,
0:13:22 > 0:13:25you're going to put them into little chunks
0:13:25 > 0:13:27and you're tempuraing them like that? Yeah.
0:13:30 > 0:13:35To a serving plate, Jude adds extra curry mayonnaise and mango puree...
0:13:36 > 0:13:41..lobster and quinoa salad, with an added ginger and yuzu dressing.
0:13:41 > 0:13:44Yuzu dressing. It brings the lobster out more for you?
0:13:44 > 0:13:45Yeah, I think so.
0:13:45 > 0:13:48Next, marinated mango,
0:13:48 > 0:13:53poached lobster tail and the smaller tempura lobster claw.
0:13:53 > 0:13:55It'll taste the same, at least.
0:13:55 > 0:13:57It'll just be two chunks rather than one.
0:13:57 > 0:13:58Righty ho.
0:13:58 > 0:14:01Finally, ginger yuzu foam.
0:14:01 > 0:14:03As soon as I put that foam on, you can go.
0:14:03 > 0:14:06Thank you very much.
0:14:06 > 0:14:07Thank you.
0:14:09 > 0:14:11Well done, mate. Cheers, mate. Well done.
0:14:15 > 0:14:16I love the colours.
0:14:16 > 0:14:18Vibrant is the word.
0:14:18 > 0:14:21Vibrant is the very word I wanted.
0:14:21 > 0:14:23Britannia Rules The Waves.
0:14:23 > 0:14:25Inspiration, guess what, Coronation chicken.
0:14:25 > 0:14:27Using lobster.
0:14:27 > 0:14:30What about this dish reminds you of Coronation chicken?
0:14:30 > 0:14:34There's no apricot, there's no chicken.
0:14:36 > 0:14:38I think the lobster is perfectly cooked.
0:14:38 > 0:14:43I do think actually the yuzu ginger foam is absolutely delicious.
0:14:43 > 0:14:46I think the tempura batter is too thick.
0:14:46 > 0:14:48Yes, the batter is thick.
0:14:48 > 0:14:51But I'm from north-west England, and that's absolutely fine.
0:14:51 > 0:14:55That is thin. That's very thin!
0:14:55 > 0:14:57I think it needs more curry.
0:14:57 > 0:14:59Less mango, more curry.
0:14:59 > 0:15:01When I got to this section here, there was a real bang
0:15:01 > 0:15:06of Coronation, curry, delicious with the lobster. And it really worked.
0:15:06 > 0:15:09You've got a fruit sauce and a curry sauce together.
0:15:09 > 0:15:11I don't think there's enough distinction between them.
0:15:11 > 0:15:13Lobster should be the hero of this dish.
0:15:13 > 0:15:16Underneath it all is a really stylish dish
0:15:16 > 0:15:19struggling to emerge from the mire of mango.
0:15:22 > 0:15:25As the chefs move on to their mains,
0:15:25 > 0:15:28the judges are discussing the food so far.
0:15:28 > 0:15:31I was thinking, whoops, Josh is going to walk this.
0:15:31 > 0:15:34Josh is not going to walk it. I think it's actually quite close.
0:15:34 > 0:15:36But we haven't given any tens yet.
0:15:36 > 0:15:39So I think there's still a bit of a way to go for both chefs.
0:15:39 > 0:15:42I think Josh's food is more confident than Jude's.
0:15:42 > 0:15:46You can see it in the way he plates his food, his ideas are very strong.
0:15:46 > 0:15:49I would say that Jude is the one that's sending out the dishes
0:15:49 > 0:15:50that are the most surprising.
0:15:50 > 0:15:52You know, I loved his beef tartare.
0:15:52 > 0:15:54I thought that was actually very brave.
0:15:54 > 0:15:58Jude has the potential of being by far the best,
0:15:58 > 0:16:01but he also has the potential of crashing out completely.
0:16:05 > 0:16:09Jude is first to serve his main course, V for Valour.
0:16:09 > 0:16:13A venison fillet Wellington with a venison shin cottage pie.
0:16:13 > 0:16:16He's fusing Indian and East Asian flavours
0:16:16 > 0:16:20to honour modern day British heroes of the armed services.
0:16:20 > 0:16:22It earned Jude eight points.
0:16:24 > 0:16:26Jude, are you changing anything on this dish?
0:16:26 > 0:16:28Lisa thought it was a little bit cramped on the plate.
0:16:28 > 0:16:31Right. So I'm going to use some copper pots.
0:16:31 > 0:16:32And I'm going to just put the veg in there.
0:16:32 > 0:16:35OK. Then, you know, they'll have a bit more space.
0:16:35 > 0:16:37You're not using any of my copper pots.
0:16:37 > 0:16:38JUDE LAUGHS
0:16:41 > 0:16:43Jude serves pan-fried beetroot...
0:16:44 > 0:16:46..baby carrots, baby beets...
0:16:48 > 0:16:50..and gravy in jugs.
0:16:50 > 0:16:54Then kale accompanies the venison shin and celeriac mash cottage pie.
0:16:56 > 0:16:57This is the moment of truth.
0:16:57 > 0:17:00I'm going to cut this Wellington now.
0:17:00 > 0:17:03The venison Wellington should be crispy on the outside...
0:17:04 > 0:17:06..and medium rare in the centre.
0:17:11 > 0:17:13Bit rare? Touch rare.
0:17:13 > 0:17:15I'm just going to flash this under the grill,
0:17:15 > 0:17:16it's the only way I can do it.
0:17:18 > 0:17:21Jude presents his dish in a medal box,
0:17:21 > 0:17:24with the ribbon of the Gallantry Medal inside.
0:17:28 > 0:17:32Finally, he adds a slice of Wellington to each plate.
0:17:34 > 0:17:37So, the V is going to face the judge, that way.
0:17:37 > 0:17:39OK, thank you very much, service.
0:17:42 > 0:17:45Dead hard, isn't it? Brutal, really brutal.
0:17:50 > 0:17:52Ba-dum!
0:17:52 > 0:17:56Look at that! I love a bit of Wellington, and I love venison.
0:17:57 > 0:18:01You know, I would have done with another seven minutes resting,
0:18:01 > 0:18:03it would have been perfect. It's resting now, as it goes.
0:18:05 > 0:18:07This is a proper dinner.
0:18:08 > 0:18:10The venison is lovely and rare.
0:18:10 > 0:18:12I think it's a little bit tough.
0:18:12 > 0:18:15Yeah, and I think that he's had a problem with that.
0:18:15 > 0:18:17Gosh, these veg are lovely.
0:18:17 > 0:18:20And the carrots are beautifully cooked, too.
0:18:20 > 0:18:21I really don't like the pie.
0:18:21 > 0:18:24It's just overwhelmed by spice.
0:18:24 > 0:18:26The pie is where the risks are being taken.
0:18:26 > 0:18:28And as a critic, I'm seeing something
0:18:28 > 0:18:30that I've never seen before.
0:18:30 > 0:18:32You know, whether you like it or don't like it,
0:18:32 > 0:18:36this is not the vanguard of modern British cooking.
0:18:41 > 0:18:45Josh is working on the Heart Of Britain, Les Rosbifs.
0:18:45 > 0:18:48A celebration of British beef and the evolution
0:18:48 > 0:18:50of its cooking over the Queen's reign.
0:18:53 > 0:18:55Veteran Lisa was impressed by the dish,
0:18:55 > 0:18:59but felt the ribeye was too rare, scoring it eight.
0:19:02 > 0:19:05In a bid to score more highly, Josh is making some changes.
0:19:05 > 0:19:08I am going to cook the beef on a little bit more.
0:19:08 > 0:19:10I'm going to try and take it to a nice medium,
0:19:10 > 0:19:13get the fat to soften up. Get some more caramelisation on there.
0:19:16 > 0:19:20To a copper pot, he adds braised oxtail and tops with vegetables.
0:19:23 > 0:19:26Next, Marmite and maple glazed sweetbreads.
0:19:27 > 0:19:31To smaller copper pots with a roast garlic and watercress puree,
0:19:31 > 0:19:34Josh adds ox-heart salad.
0:19:35 > 0:19:39Next, a larger slice of bone marrow on toasted sourdough.
0:19:40 > 0:19:44As an accompaniment, he's infusing beef stock with herbs
0:19:44 > 0:19:45for a warm tea.
0:19:46 > 0:19:48I like this, it's beautiful.
0:19:48 > 0:19:51Finally, he adds sliced ribeye to the wooden board.
0:19:51 > 0:19:52OK, let's go.
0:19:54 > 0:19:55Perfect timing.
0:19:58 > 0:19:59Thank you.
0:20:00 > 0:20:02One more. One more to go.
0:20:02 > 0:20:04Yeah.
0:20:08 > 0:20:11Thank you. Wow!
0:20:11 > 0:20:12I love a small helping, me.
0:20:13 > 0:20:15What's in here? We want to know.
0:20:15 > 0:20:18Go on. What is it?
0:20:18 > 0:20:20It's a sort of beef tea with herbs.
0:20:20 > 0:20:22It's rather good.
0:20:24 > 0:20:27That smoked beef marrow is absolutely delicious.
0:20:27 > 0:20:30It's rich as anything. Veal sweetbread.
0:20:30 > 0:20:32Little nuggets of veal sweetbread.
0:20:32 > 0:20:33Beautifully cooked.
0:20:33 > 0:20:37The ox-tail ragu is absolutely delicious.
0:20:37 > 0:20:38But it's the vegetables.
0:20:38 > 0:20:41They're cut small, and they make it lighter.
0:20:41 > 0:20:43The thing I like most about this ribeye
0:20:43 > 0:20:46is I think the fat content in it is just correct.
0:20:46 > 0:20:49It's the beef, the whole beef and nothing but the beef isn't it?
0:20:49 > 0:20:53It's not a beautiful dish in the slightest.
0:20:53 > 0:20:55What? It doesn't make my heart leap
0:20:55 > 0:20:57like it's clearly making your hearts leap.
0:20:57 > 0:20:58Well, it might make it palpitate.
0:20:58 > 0:21:00THEY LAUGH
0:21:03 > 0:21:07Jude is working on his twist on a quintessentially British dessert,
0:21:07 > 0:21:10Eton mess. Which celebrates the artists
0:21:10 > 0:21:13who perform at the last night of the Proms,
0:21:13 > 0:21:15many of whom have been honoured by the Queen.
0:21:18 > 0:21:21Lisa felt the dish was overpowered by mint flavours,
0:21:21 > 0:21:23but scored it eight,
0:21:23 > 0:21:26enough to see Jude through to cook for the judges.
0:21:26 > 0:21:31I spilled a little bit too much mint extract into my macaroon mix.
0:21:31 > 0:21:33There was mint everywhere.
0:21:33 > 0:21:35There was mint on my board, there was mint on the mint.
0:21:35 > 0:21:38So what I've done is put a lot less in there.
0:21:38 > 0:21:40There was a bit of a mint issue.
0:21:42 > 0:21:46To a serving plate, Jude adds strawberry cream and meringue.
0:21:48 > 0:21:52He tops with fresh and freeze-dried strawberries,
0:21:52 > 0:21:55mint shards and meringue domes.
0:21:55 > 0:21:58Next, he adds white chocolate treble clefs.
0:21:58 > 0:22:02Refined mint and white chocolate macaroons,
0:22:02 > 0:22:04and strawberry sorbet.
0:22:05 > 0:22:08Then decants his strawberry liqueur cocktail.
0:22:08 > 0:22:11If you'd like to pour a glass each for the judges,
0:22:11 > 0:22:12that would be lovely.
0:22:12 > 0:22:16In the nick of time, Jude remembers his presentation facade.
0:22:16 > 0:22:17Oh, yeah!
0:22:17 > 0:22:21Representing the Royal Albert Hall, home of the Proms.
0:22:21 > 0:22:23It's not like me to forget something!
0:22:23 > 0:22:25Thank goodness for that!
0:22:26 > 0:22:28Thank you very much, you can go.
0:22:32 > 0:22:34We've gone all arty.
0:22:34 > 0:22:36Oh, how exciting.
0:22:36 > 0:22:39Looks suspiciously like alcohol to me.
0:22:39 > 0:22:42Cheers, gang! Cheers!
0:22:43 > 0:22:47I think it's delightful. I like the sorbet, because it isn't too sweet.
0:22:47 > 0:22:49It's actually quite light and refreshing.
0:22:49 > 0:22:52You could call into question the quality of the macaroons.
0:22:52 > 0:22:55I especially like what he calls a mint shard.
0:22:55 > 0:22:59That's very original and I've never tasted that before.
0:22:59 > 0:23:01So, were you happy with the jelly?
0:23:01 > 0:23:03Do you mean this jelly?
0:23:05 > 0:23:08Oh, no. That was really nice, that jelly, as well.
0:23:08 > 0:23:10THEY LAUGH
0:23:11 > 0:23:13Well, I'll tell you something that's missing from here,
0:23:13 > 0:23:15and that's the strawberry jelly.
0:23:15 > 0:23:18An eight. Oh, yes, that would have been lovely.
0:23:18 > 0:23:22For me, this is a solid, sugary, satisfying seven.
0:23:28 > 0:23:31The final dish of the day is Josh's dessert.
0:23:31 > 0:23:34Shall we see if it's ready? Yeah, yeah, yeah!
0:23:34 > 0:23:36Oh, yes. That's cool, isn't it?
0:23:37 > 0:23:40An unusual beetroot and white chocolate ice cream
0:23:40 > 0:23:42with vegetable garnishes.
0:23:42 > 0:23:44Celebrating the revival of the British high street
0:23:44 > 0:23:47and growth of independent producers.
0:23:47 > 0:23:50Lisa loved the fun idea,
0:23:50 > 0:23:54but felt the ice cream was too sweet and scored him eight points.
0:23:56 > 0:23:58To give him the edge over Jude,
0:23:58 > 0:24:01Josh is making some tweaks to his garnishes.
0:24:01 > 0:24:05I'm just making these carrot cake cubes a touch smaller.
0:24:05 > 0:24:07Lisa said she really liked them,
0:24:07 > 0:24:10so it would be quite nice to be able to put a few more in the cone.
0:24:11 > 0:24:15Josh's presentation represents a traditional British high street,
0:24:15 > 0:24:17with market stalls.
0:24:19 > 0:24:23He adds smaller carrot cake cubes and frozen raspberry cells.
0:24:25 > 0:24:28Candied carrot tuiles and beetroot syrup.
0:24:30 > 0:24:34Josh seals the base of the hazelnut cone with dark chocolate,
0:24:34 > 0:24:36then adds lemon thyme puree.
0:24:36 > 0:24:37OK.
0:24:40 > 0:24:44Oh! Such a good feeling! To get that last dish.
0:24:46 > 0:24:48Let's go home. Yeah, see you later.
0:24:48 > 0:24:49JUDGES LAUGH
0:24:49 > 0:24:52Oh, good! This is more like it.
0:24:52 > 0:24:55Very good. What's all that?
0:24:55 > 0:24:57Oh, its sprinkles and stuff to go on top.
0:24:57 > 0:24:59I absolutely love that.
0:24:59 > 0:25:02I just need to go and have some ice cream now.
0:25:02 > 0:25:03Hurry up.
0:25:03 > 0:25:05We're right behind you!
0:25:05 > 0:25:06OK.
0:25:06 > 0:25:08Wow. Ahh!
0:25:08 > 0:25:10Oh, carrot cake!
0:25:10 > 0:25:13Carrot cake. Leave some for me.
0:25:13 > 0:25:14No!
0:25:15 > 0:25:17It's a real show stopper.
0:25:17 > 0:25:20It's a real conversation piece at the end of a banquet.
0:25:20 > 0:25:24I wasn't expecting to like the ice cream, but I think it's really good.
0:25:24 > 0:25:26It's too beetrooty. I don't think it's...
0:25:26 > 0:25:28No, I think it's not beetrooty enough.
0:25:28 > 0:25:30The carrot cake works really well with it,
0:25:30 > 0:25:32I think the beetroot syrup works with it very well.
0:25:32 > 0:25:34Wow, there's chocolate at the bottom, too.
0:25:34 > 0:25:36The chocolate's very good-quality chocolate,
0:25:36 > 0:25:39but it doesn't go with the beetroot.
0:25:39 > 0:25:40It's a high nine.
0:25:40 > 0:25:42I think you're right, it's a high nine.
0:25:42 > 0:25:44Why don't you give each other high nines?
0:25:44 > 0:25:46High nines.
0:25:52 > 0:25:53Well, what a week.
0:25:53 > 0:25:55What a week. It never gets any easier.
0:25:55 > 0:25:58Man, it was tiring! It was hard!
0:25:58 > 0:26:01I loved what Josh has done today.
0:26:01 > 0:26:03His menu showed all the marks of someone
0:26:03 > 0:26:06who actually knows what the pressure is about.
0:26:06 > 0:26:09What we got was what he intended us to get.
0:26:09 > 0:26:12Who knows what's going to happen in that chamber, so...
0:26:12 > 0:26:13You never know, do you?
0:26:13 > 0:26:16Jude, I thought, took the greater risk today.
0:26:16 > 0:26:19I mean, his food was more vivid, it had interesting spicing,
0:26:19 > 0:26:21it had interesting ingredients.
0:26:21 > 0:26:23And such good, strong flavours.
0:26:23 > 0:26:25I wish you the best of luck. And you too, brother.
0:26:25 > 0:26:26Cheers. You too.
0:26:39 > 0:26:41Welcome, Jude and Josh.
0:26:41 > 0:26:43Hi. Hi. How are you doing?
0:26:43 > 0:26:46What a day of delight and delicious food you've given us.
0:26:46 > 0:26:49Has it been tough? It's been really tough.
0:26:49 > 0:26:51It's the hardest thing I've ever done.
0:26:51 > 0:26:53It's been a great day, it's been a great week. It's hard.
0:26:53 > 0:26:58Well, I'm sure you want to know who is going to be the champion
0:26:58 > 0:26:59of the South West.
0:27:00 > 0:27:04And so, I can tell you that the winner is...
0:27:09 > 0:27:10Josh.
0:27:12 > 0:27:14Well done. Thank you. Well done.
0:27:14 > 0:27:16Thank you so much. Delighted, yeah.
0:27:16 > 0:27:18Well, Jude. I'm really sorry.
0:27:18 > 0:27:21You've cooked some absolutely dazzling dishes today,
0:27:21 > 0:27:24but across the menu, the nod went to Josh.
0:27:24 > 0:27:27Fair enough. He was a deserved winner.
0:27:27 > 0:27:31I had my chance and I didn't take it, so well done to him.
0:27:31 > 0:27:36Josh, I thought your main course was absolutely astonishing.
0:27:36 > 0:27:38It was just exquisite cooking.
0:27:38 > 0:27:40I gave it a ten. Oh, did you?
0:27:40 > 0:27:42Both these guys gave it a ten.
0:27:42 > 0:27:45Thank you very much. And Jude, your starter.
0:27:45 > 0:27:46I love steak tartare dishes,
0:27:46 > 0:27:48and that's one of the best ones I've ever tasted.
0:27:48 > 0:27:50It was great. Well done.
0:27:50 > 0:27:52Congratulations, Josh.
0:27:52 > 0:27:54Jude, again, thank you so much.
0:27:54 > 0:27:56You both need a pretty stiff drink.
0:27:56 > 0:27:58Yes, please. Reward yourselves now.
0:27:58 > 0:28:01Thank you very much. Thank you both. Thank you. After you.
0:28:04 > 0:28:06Delighted, yeah. Absolutely amazing.
0:28:06 > 0:28:08Makes it all feel worth it.
0:28:08 > 0:28:11We have seen Josh grow up in this competition.
0:28:11 > 0:28:12And it's wonderful to see someone
0:28:12 > 0:28:14who's just getting better and better.
0:28:14 > 0:28:16You all right? Got through!
0:28:16 > 0:28:18Oh, wicked, bro. I knew you would, man.
0:28:18 > 0:28:20You're going to get through to the banquet as well.
0:28:20 > 0:28:22Josh was a deserved winner this week.
0:28:22 > 0:28:24Mate, well done. Well deserved.
0:28:24 > 0:28:27Hopefully he will do us all proud for the South West.
0:28:27 > 0:28:29Come on, Josh! Cheers.
0:28:29 > 0:28:30Cheers to you, mate. Thanks so much.
0:28:30 > 0:28:32It feels great, I'm really delighted.
0:28:32 > 0:28:34I just now got to get through to that banquet!