0:00:03 > 0:00:07It's the day of reckoning, as last year's north-west champion,
0:00:07 > 0:00:08Matt Worswick...
0:00:08 > 0:00:12Got to go into today, hoping that you're going to absolutely smash it.
0:00:12 > 0:00:15..takes on Simon Rogan's protege, Adam Reid.
0:00:15 > 0:00:18I'm going straight in for the wow factor with this.
0:00:18 > 0:00:21..for a place in the national finals.
0:00:21 > 0:00:24Think you need to step your game up? I'm pushing meself 100%.
0:00:25 > 0:00:30The ultimate goal - to get a dish on the menu of an historic banquet,
0:00:30 > 0:00:34celebrating the everyday great Britons honoured by the Queen
0:00:34 > 0:00:36throughout her 64-year reign...
0:00:37 > 0:00:40..to be held at the Palace of Westminster.
0:00:43 > 0:00:45In a closely-fought competition,
0:00:45 > 0:00:49both chefs ended the week on exactly the same score.
0:00:49 > 0:00:51I think they're two very exciting chefs,
0:00:51 > 0:00:54and they're exciting for the future of British cooking.
0:00:54 > 0:00:57But only the best chef will go through to the finals.
0:00:57 > 0:00:59The winner is...
0:01:15 > 0:01:18Newcomer, Adam Reid, has had a consistent week,
0:01:18 > 0:01:22and knows only perfect dishes will keep him in the competition.
0:01:22 > 0:01:24I can't explain how much I want this today.
0:01:24 > 0:01:27If I don't perform, then I'm the one going home.
0:01:29 > 0:01:30Good luck. Good luck, Matt.
0:01:32 > 0:01:35As reigning north-west regional champion,
0:01:35 > 0:01:37Matt's hoping to have the edge over Adam.
0:01:37 > 0:01:38I've been there before.
0:01:38 > 0:01:41Hopefully I can use that experience, and pip him to the post.
0:01:41 > 0:01:44The pressure on myself is massive.
0:01:44 > 0:01:46I really want to get to the finals again.
0:01:50 > 0:01:54Judges, Prue Leith, Oliver Peyton, and Matthew Fort,
0:01:54 > 0:01:56are expecting excellence.
0:01:56 > 0:01:59Really nice to see Matt Worswick back, isn't it?
0:01:59 > 0:02:01You remember he got to finals week last time,
0:02:01 > 0:02:03but then we thought he needed more finesse.
0:02:03 > 0:02:05Well, I really like Matt's cooking for us,
0:02:05 > 0:02:07and I'm dying to see how he's improved from the last time.
0:02:07 > 0:02:11Adam, who is from the school of Simon Rogan, thoroughly modern cook.
0:02:11 > 0:02:15I just look at those dish titles. I smell competition there.
0:02:21 > 0:02:24Matt, Adam, good morning. Morning. Hello.
0:02:24 > 0:02:28Well, Matt, it's really good to see you back. It's good to be back.
0:02:28 > 0:02:29It's been a tough week. Exciting.
0:02:29 > 0:02:33I must be a glutton for punishment, I think, to be back again.
0:02:33 > 0:02:36We need a few tens. I'd be happy with a few tens.
0:02:36 > 0:02:38If you give them to us, that'd be great.
0:02:38 > 0:02:41Well, Adam, you haven't been here before, your first time.
0:02:41 > 0:02:43How's it been? Even tougher than I expected it was going to be.
0:02:43 > 0:02:45It's been easy so far, let me tell you.
0:02:45 > 0:02:47It's going to get a lot, lot harder today,
0:02:47 > 0:02:49so very good luck to you both.
0:02:49 > 0:02:52Thank you very much. Thank you very much.
0:02:52 > 0:02:56Matt is first to plate up his starter - liver and onions.
0:02:56 > 0:03:00His menu is all about reinventing British classics,
0:03:00 > 0:03:04modernising by using contemporary cooking techniques and presentation.
0:03:04 > 0:03:08Veteran judge Phil Howard thought the dish would benefit from
0:03:08 > 0:03:11a more classical cooking style, scoring it seven.
0:03:11 > 0:03:14Phil said a few things about using the blowtorch too much,
0:03:14 > 0:03:16so changed the way I'm cooking the liver.
0:03:16 > 0:03:18Just trying to refine the dish a bit more,
0:03:18 > 0:03:21and hopefully the judges will see that.
0:03:21 > 0:03:25The chefs will also be marked by a guest judge, who understands
0:03:25 > 0:03:28the revolution in British food during the Queen's reign.
0:03:29 > 0:03:32Award-winning cook and food writer Lady Claire MacDonald
0:03:32 > 0:03:38has an OBE for her services to the hospitality industry and to charity.
0:03:38 > 0:03:41Claire. How do you do? Welcome to the judges' chamber.
0:03:41 > 0:03:43Thank you so much.
0:03:43 > 0:03:46This is Oliver. Hello, Oliver. And Matthew.
0:03:46 > 0:03:48Thank you very much for joining us.
0:03:48 > 0:03:51So, Claire, I think you've been in the food business almost as
0:03:51 > 0:03:54long as I have. Very nearly. How did you start?
0:03:54 > 0:03:57I came and did a week at the Prue Leith Cook School.
0:03:57 > 0:04:00I shall take all the credit, then. Do!
0:04:00 > 0:04:05Then I took over the reins at a hotel at Kinloch Lodge in Skye.
0:04:05 > 0:04:08And you've written some really good cookbooks. Thank you, Prue.
0:04:08 > 0:04:09Wonderful books.
0:04:09 > 0:04:11We've spoken to the two chefs in the kitchen,
0:04:11 > 0:04:13and they're clearly in a very competitive mood.
0:04:13 > 0:04:15I think we're looking forward to some really great food,
0:04:15 > 0:04:17and I hope you've brought your appetite with you.
0:04:17 > 0:04:18Oh, Matthew, I have.
0:04:20 > 0:04:24In the kitchen, Matt's finishing his ox liver on the stove.
0:04:25 > 0:04:28He leaves it to rest while he puts mashed potato,
0:04:28 > 0:04:31crispy shallots, and beef gravy into bowls,
0:04:31 > 0:04:35followed by roasted red onions and sliced liver.
0:04:35 > 0:04:39How's the liver come out, then? Yeah, I think it's pretty spot-on.
0:04:39 > 0:04:41He then adds pickled shallot rings and
0:04:41 > 0:04:44a sprinkling of dehydrated onion ash.
0:04:44 > 0:04:46Phil was a bit concerned about the amount of onions.
0:04:46 > 0:04:49Yeah, well, I put more liver on this time.
0:04:49 > 0:04:52Yeah. So more liver, less onions.
0:04:52 > 0:04:54Matt garnishes with mustard cress.
0:04:56 > 0:04:59His starter is served in boxes with Union Flags.
0:04:59 > 0:05:03The idea is to create a delicious aroma by pouring beef gravy
0:05:03 > 0:05:05onto the dry ice below.
0:05:08 > 0:05:10Sweating a bit? Yeah, it's hot in this kitchen.
0:05:18 > 0:05:21LAUGHTER
0:05:21 > 0:05:24The smell of onions is just so good.
0:05:24 > 0:05:26It's aromatherapy.
0:05:26 > 0:05:28It looked really good. Cooked the liver a bit different.
0:05:28 > 0:05:30I thought it was pretty spot-on.
0:05:31 > 0:05:36This is absolutely delicious. Oh, it is. Good liver? Quite pink.
0:05:36 > 0:05:38Actually, really very pink.
0:05:38 > 0:05:40I would have used venison liver or something,
0:05:40 > 0:05:43which would have been milder, to start with. You're both wrong.
0:05:43 > 0:05:44I'm just going to tell you that now,
0:05:44 > 0:05:46because I think it's beautifully cooked.
0:05:46 > 0:05:48I think his choice of ox is great. I love all the onions,
0:05:48 > 0:05:50and the different flavours are just sensational.
0:05:50 > 0:05:53One of the things about liver and onions - onions, actually,
0:05:53 > 0:05:56should play second fiddle to the liver.
0:05:56 > 0:05:58Here, the liver plays no fiddle at all.
0:05:58 > 0:06:00That's a bit of an old-fashioned view.
0:06:00 > 0:06:02Matt has hit the brief perfectly here.
0:06:02 > 0:06:03I think it's wonderful,
0:06:03 > 0:06:06but I'm not sure about it as a first course for a banquet.
0:06:09 > 0:06:13Adam is up next, with his starter, From Pakoras To The Palace,
0:06:13 > 0:06:17a trio of Indian- and East African-inspired canapes,
0:06:17 > 0:06:19dedicated to his family friend,
0:06:19 > 0:06:24Laila Remtulla MBE. Like Matt's dish, it scored seven in the week.
0:06:24 > 0:06:26Changing anything today for your dish?
0:06:26 > 0:06:29Phil mentioned that the pakora could be a little less spicy,
0:06:29 > 0:06:33a little bit more fishy, so I've stuck a bit of crab in there
0:06:33 > 0:06:35to really emphasise this is a seafood pakora.
0:06:37 > 0:06:41Adam shallow fries his spiced cabbage and goat's curd samosas...
0:06:41 > 0:06:44You going to be ready? Oui, chef. Oui, chef.
0:06:46 > 0:06:50..then finishes off his bateta champ, balls of spiced minced lamb
0:06:50 > 0:06:53in a mashed potato coating, that he deep fries.
0:06:55 > 0:06:59Adam decorates his traditional Indian tiffin boxes with flowers,
0:06:59 > 0:07:01and adds pots of tamarind-poached dates,
0:07:01 > 0:07:06saffron-infused cultured cream, and chilli tomato dressing.
0:07:06 > 0:07:10Finally, he serves his bateta champ, samosa, and pakora.
0:07:17 > 0:07:19MATT LAUGHS
0:07:21 > 0:07:22It's tiffin time.
0:07:24 > 0:07:27They're pretty. This is such a nice tiffin box.
0:07:27 > 0:07:30The neat little nibbles at the bottom.
0:07:30 > 0:07:33Oh, gosh. "From Pakoras to the Palace.
0:07:33 > 0:07:37"Blackpool entrepreneur, Laila Remtulla's achievements have been
0:07:37 > 0:07:40"honoured with an MBE for services to the food and drink industry."
0:07:40 > 0:07:41Doesn't get any easier, does it?
0:07:41 > 0:07:45Nope, probably gets a bit harder, but that's what today's about,
0:07:45 > 0:07:47is pushing yourself.
0:07:47 > 0:07:51I love the tiny sauces and the relish and the date.
0:07:51 > 0:07:54You're just a sucker for a bit of presentation, that's all it is.
0:07:54 > 0:07:58The samosa has the finest possible pastry on the outside, and it's got
0:07:58 > 0:08:02a great filling, but I particularly love the tamarind date.
0:08:02 > 0:08:04This is called bateta champ. Mm.
0:08:04 > 0:08:07It's so good with the cultured cream with hyssop.
0:08:09 > 0:08:13The pakora has a really potent flavour of seafood.
0:08:13 > 0:08:15I've pushed the shellfish.
0:08:15 > 0:08:20Phil saw that you need a bit of punch behind it, with flavour.
0:08:20 > 0:08:23The spicing is beautifully judged. You can taste everything.
0:08:23 > 0:08:27I'm struggling with this dish. It is not modern. It is traditional.
0:08:27 > 0:08:31So you'd like to see a deconstructed samosa put back together again?
0:08:31 > 0:08:34It's nice, but it's not gastronomical.
0:08:34 > 0:08:37It's not fancy, it's not technical. Doesn't have magic, doesn't have...
0:08:37 > 0:08:39It doesn't have dry ice.
0:08:41 > 0:08:45It doesn't have dry ice. That's what you're really saying, isn't it?
0:08:49 > 0:08:52Matt is first to serve his fish course,
0:08:52 > 0:08:55a 21st century take on a prawn cocktail,
0:08:55 > 0:08:58featuring langoustine, iceberg lettuce puree,
0:08:58 > 0:09:01and a Marie Rose sauce frozen in liquid nitrogen.
0:09:03 > 0:09:08Veteran Phil scored it eight points, but suggested some improvements.
0:09:08 > 0:09:11I've taken on Phil's comments about the langoustines,
0:09:11 > 0:09:14the rare texture of them, I'm going to cook them for a bit longer.
0:09:14 > 0:09:17Do you think that's right? I'm not arguing with Big Phil!
0:09:17 > 0:09:18ADAM LAUGHS
0:09:18 > 0:09:21Matt brings out his psychedelic presentation.
0:09:21 > 0:09:24He pipes his iceberg lettuce puree,
0:09:24 > 0:09:27and tops with lemon-poached langoustine.
0:09:28 > 0:09:31Next, iceberg lettuce and brown bread croutons.
0:09:31 > 0:09:33Lettuce looks really different, Matt.
0:09:33 > 0:09:35That looks LESS refined, if anything.
0:09:35 > 0:09:36I wanted to give it more of a bite.
0:09:36 > 0:09:40Phil said he wanted it to have a bit more presence on the plate.
0:09:40 > 0:09:43Matt garnishes with cucumber flowers
0:09:43 > 0:09:47and crushed nitro-frozen lemon segments.
0:09:47 > 0:09:50Finally, he spoons over his Marie Rose sauce.
0:09:50 > 0:09:53Quick as you can, please, when the Marie Rose is on.
0:09:57 > 0:09:59Number two down.
0:09:59 > 0:10:00Ooh, more flowers.
0:10:04 > 0:10:08LAUGHTER "Prawn cocktail, 1960s.
0:10:08 > 0:10:13"Nestling in the herbaceous border of unparalleled vulgarity
0:10:13 > 0:10:15"is a prawn cocktail."
0:10:15 > 0:10:19Phil obviously got it, that it was SUPPOSED to look a bit naff.
0:10:19 > 0:10:21I don't think it could be interpreted any other way,
0:10:21 > 0:10:23apart from naff and retro.
0:10:23 > 0:10:27Hopefully, it shouts the brief, and what I wanted to achieve.
0:10:27 > 0:10:31There's some cold, green stuff. That's iceberg lettuce puree.
0:10:31 > 0:10:33Oh, right. Well, that's very nice.
0:10:33 > 0:10:36I love langoustines. I think they're cooked well, the langoustines.
0:10:36 > 0:10:40They're nearly all cooked well. I've got one that's a bit undercooked.
0:10:40 > 0:10:43I thought the Marie Rose sauce was going to be frozen.
0:10:43 > 0:10:46Did you have a frozen...? I did, but it melted pretty rapidly.
0:10:46 > 0:10:48Do you like flower power?
0:10:48 > 0:10:51I did, but I don't today.
0:10:51 > 0:10:54The whole thing doesn't come together in any way.
0:10:54 > 0:10:57Not so much Marie Rose as Marie Celeste.
0:10:57 > 0:10:59It was an abomination in the '60s.
0:11:05 > 0:11:10Adam's menu represents a modern take on well-loved British flavours.
0:11:10 > 0:11:14His fish course, By The Seaside, features hake with batter scraps,
0:11:14 > 0:11:17pickled cockles, and an aerated tartare sauce.
0:11:18 > 0:11:20Veteran Phil marked it down,
0:11:20 > 0:11:23for lacking the impact needed for a banquet.
0:11:23 > 0:11:25Think you're going to get better than
0:11:25 > 0:11:26a seven from what Phil gave you?
0:11:26 > 0:11:28If I can show that it is a great dish,
0:11:28 > 0:11:31and it does everything it needs to on the brief,
0:11:31 > 0:11:33then hopefully the judges will look at it from
0:11:33 > 0:11:35a slightly different aspect, and love it.
0:11:37 > 0:11:39Adam deep fries his vinegar batter scraps.
0:11:40 > 0:11:43He prepares his seaside presentation, complete with
0:11:43 > 0:11:48a newspaper article, in tribute to the late Connie Brown MBE,
0:11:48 > 0:11:51who ran a fish and chip shop well into her 90s.
0:11:51 > 0:11:55Adam's salt-cured hake, poached in butter, is first on the plate,
0:11:55 > 0:11:57followed by sea greens.
0:11:57 > 0:12:00This is going to taste just as good as it did when Phil had it.
0:12:00 > 0:12:02Just as good as a seven?
0:12:03 > 0:12:06Adam adds pickled cockles, coated in malt vinegar gel,
0:12:06 > 0:12:10a new element, to address Phil's criticism of a lack of vinegar.
0:12:11 > 0:12:13Finally, his scraps...
0:12:15 > 0:12:19..and aerated tartare sauce, to be added to the plate at the table.
0:12:30 > 0:12:32Oh, this must be his great Briton. Connie Brown.
0:12:32 > 0:12:37"Still frying at 100." We've got a bit of DIY to do here.
0:12:37 > 0:12:38It's tartare sauce.
0:12:38 > 0:12:39It's got thirst, it's going to open.
0:12:39 > 0:12:43Hopefully, it just has that background flavour to step it
0:12:43 > 0:12:44up a level.
0:12:44 > 0:12:48Delicious hake. I've never had hake as good as this.
0:12:48 > 0:12:50I'm astonished to have such wonderful hake.
0:12:50 > 0:12:52But it's actually a very difficult fish to handle.
0:12:52 > 0:12:55I think too much cooking and it goes to mush,
0:12:55 > 0:12:57and he's actually caught it just right.
0:12:57 > 0:12:58Perfect.
0:12:58 > 0:13:02And I love the sea vegetables, too. They're just perfect.
0:13:02 > 0:13:03Do you know...?
0:13:04 > 0:13:06I love a pickled cockle. Mm.
0:13:06 > 0:13:10The most delicious thing on the plate, though, are these scraps.
0:13:10 > 0:13:14They are just wonderful. My scraps were better than they were for Phil.
0:13:14 > 0:13:15Pushed that salt on them a little bit.
0:13:15 > 0:13:17There's plenty more vinegar on the cockles.
0:13:17 > 0:13:19I think I've ramped it up a level there.
0:13:19 > 0:13:22To me, this is everything that his Indian-inspired starter is not.
0:13:22 > 0:13:24There's lots of modern techniques going on here.
0:13:24 > 0:13:26Lovely balance to it.
0:13:26 > 0:13:28It satisfies in every way.
0:13:28 > 0:13:33It absolutely echoes the salt and vinegar seaside flavours
0:13:33 > 0:13:35we all know and love.
0:13:39 > 0:13:43At the halfway point, Matt and Adam start cooking their main courses,
0:13:43 > 0:13:45as the judges discuss the dishes so far.
0:13:45 > 0:13:48I can see why Phil scored everything so highly.
0:13:48 > 0:13:51They're both cooking really well, but they're both quite different.
0:13:51 > 0:13:54Adam has a sort of narrative line running through his dishes,
0:13:54 > 0:13:56whereas Matt has a historical line.
0:13:56 > 0:14:00Yes, I do think the north-west has been done proud
0:14:00 > 0:14:03so far by both Adam and Matt.
0:14:03 > 0:14:07When it comes to scores, I have been scattering nines very liberally.
0:14:07 > 0:14:11I've certainly given a nine, but I've gone down as far as a six.
0:14:11 > 0:14:13I think they're two very exciting chefs,
0:14:13 > 0:14:16and they're exciting for the future of British cooking.
0:14:21 > 0:14:25Adam is first to serve his main course, Time For Tea, a reimagining
0:14:25 > 0:14:29of the great British Sunday roast, with braised ox cheek,
0:14:29 > 0:14:34sous-vide cooked beef sirloin fillets, and salt-baked vegetables.
0:14:34 > 0:14:36I got an eight for it, which is a good score.
0:14:36 > 0:14:39Phil had some reservations about the preparation and the cooking
0:14:39 > 0:14:44of the beef. Hopefully, if I can just make sure it's as refined as it
0:14:44 > 0:14:47possibly can be, the judges are going to appreciate where I'm
0:14:47 > 0:14:50coming from and mark it really highly.
0:14:50 > 0:14:53So I'm not ignoring him. I'm just not doing it.
0:14:55 > 0:15:00Adam starts his vintage plates with cabbage cooked in butter,
0:15:00 > 0:15:03honey-glazed parsnips, and turnip discs.
0:15:03 > 0:15:05This is where you've got quite a bit going on.
0:15:05 > 0:15:09Is it all sort of last-minute? Yep. Very last-minute.
0:15:09 > 0:15:11Happy with everything?
0:15:11 > 0:15:14Yep. Yeah?
0:15:14 > 0:15:18Next, crushed carrots and beef dripping roast potatoes.
0:15:18 > 0:15:19You need a hand with anything?
0:15:19 > 0:15:21Do you want to just go and get my house for me?
0:15:24 > 0:15:27He adds slices of beef sirloin.
0:15:27 > 0:15:29Is that a bit of a risk for the banquet? Serving rare beef?
0:15:29 > 0:15:31Don't think so.
0:15:31 > 0:15:33I think it needs to be as rare as it possibly can be,
0:15:33 > 0:15:35with such a well-aged piece of meat.
0:15:36 > 0:15:39Adam finishes his plates with braised ox cheeks,
0:15:39 > 0:15:42horseradish sauce, and turnip tops.
0:15:42 > 0:15:45He pours barbecue beef broth into his teapot,
0:15:45 > 0:15:48which will be presented inside his model house.
0:15:48 > 0:15:52The beef gravy is served alongside the main dish on trays,
0:15:52 > 0:15:54featuring Adam's family photos.
0:15:55 > 0:15:57Just carry it gently. OK?
0:16:11 > 0:16:12Drop her down.
0:16:12 > 0:16:15I think we'd better see what's actually inside the house.
0:16:15 > 0:16:17Oh! Oh!
0:16:17 > 0:16:20If it is a tea, it's a beef tea. Shall I pour you a cup? Yes, please.
0:16:20 > 0:16:22I love the family photographs.
0:16:24 > 0:16:26This dish is all about being at home, with your family.
0:16:26 > 0:16:28It's what great Britons do, historically,
0:16:28 > 0:16:31throughout the reign of Elizabeth. The meat is pretty heavy-hitting.
0:16:31 > 0:16:32It's delicious, and it has got a very good,
0:16:32 > 0:16:34interesting flavour to it.
0:16:34 > 0:16:39I expected more in flavour from the salt-baked swede and carrots.
0:16:39 > 0:16:43For me, the joy of vegetables is the freshness of them.
0:16:43 > 0:16:46That beef tea is absolutely delicious. Mm.
0:16:46 > 0:16:49Well, if I was ill and I had a cup of this beef tea,
0:16:49 > 0:16:51I'd live another decade.
0:16:51 > 0:16:52Actually, I'd just be happy with that.
0:16:52 > 0:16:55This is, essentially, an extremely conservative dish.
0:16:55 > 0:17:00But on the other hand, doesn't it epitomise a family,
0:17:00 > 0:17:04through generations, in Britain?
0:17:04 > 0:17:05There isn't enough creativity.
0:17:05 > 0:17:07There's too much tradition. There's not enough innovation.
0:17:07 > 0:17:12Ultimately, do we really want a very small roast dinner for
0:17:12 > 0:17:13a main course at a banquet?
0:17:13 > 0:17:15Answer is no.
0:17:20 > 0:17:25Matt's main course is a contemporary twist on coronation chicken,
0:17:25 > 0:17:30a dish originally created for the Queen's coronation lunch in 1953.
0:17:30 > 0:17:33It was his highest-scoring dish of the week.
0:17:33 > 0:17:34You got a nine for your main course.
0:17:34 > 0:17:36Phil obviously really, really liked it.
0:17:36 > 0:17:40He didn't really like the texture of the confit leg,
0:17:40 > 0:17:43so I've changed that, rolled it up, to give it a bit more texture,
0:17:43 > 0:17:45and try and get a ten if I can.
0:17:45 > 0:17:49Matt fries his new confit chicken rolls.
0:17:49 > 0:17:52I've used the thigh meat instead of the whole leg, deboned it,
0:17:52 > 0:17:55touch of curry spice. Almost like a chicken nugget, but...
0:17:55 > 0:17:58Like a nugget! ..a posh one, so...
0:17:58 > 0:18:03He starts his plates with butter milk gel, and mango salsa.
0:18:03 > 0:18:08Next, rolled confit chicken thigh, and pickled golden sultanas,
0:18:08 > 0:18:13chicken breasts topped with Bombay mix, and crispy chicken skin.
0:18:13 > 0:18:14OK, let's go.
0:18:15 > 0:18:18Finally, Matt crowns his royal dishes.
0:18:21 > 0:18:23Happy? Yeah. Ten? I hope so.
0:18:27 > 0:18:31CLAIRE LAUGHS The crowns for Queen Matthew.
0:18:35 > 0:18:36I'm quite intrigued by this.
0:18:36 > 0:18:40The colours when you look in are really quite, quite stunning.
0:18:41 > 0:18:43They're either really going to love it,
0:18:43 > 0:18:45or they're going to really, really hate it.
0:18:46 > 0:18:52I think the Bombay mix, that he made himself, works so well,
0:18:52 > 0:18:53texture wise.
0:18:53 > 0:18:56You know, when I seen Bombay mix, I got a bit scared,
0:18:56 > 0:18:59but in actual fact, you still get a lovely flavour off all the parts
0:18:59 > 0:19:03of the chicken. I think the spicing is very well-balanced.
0:19:03 > 0:19:05The mango salsa is... Delicious.
0:19:05 > 0:19:09If you put on your fork a bit of absolutely everything,
0:19:09 > 0:19:12it's a sort of explosion of heaven.
0:19:12 > 0:19:18A tiny roll of chicken thigh at the side is delicious.
0:19:18 > 0:19:23It is a more accurate reflection of the multicultural Britain
0:19:23 > 0:19:26that we have now, than the original coronation chicken.
0:19:26 > 0:19:29I think he's done something exceptional.
0:19:29 > 0:19:31I can easily see this at a banquet.
0:19:35 > 0:19:38Adam's dessert, Golden Empire, is a technically challenging dish,
0:19:38 > 0:19:41featuring a golden sugar-blown apple,
0:19:41 > 0:19:44with a hazelnut crumble, meadowsweet custard, and
0:19:44 > 0:19:48apple compote filling, surrounded by Granny Smith granita snow.
0:19:48 > 0:19:51It scored a nine from veteran Phil.
0:19:51 > 0:19:54You know, I'm going straight in for the wow factor with this.
0:19:54 > 0:19:56This is my big risky one.
0:19:58 > 0:20:02Adam must create four perfect sugar-blown apples from his
0:20:02 > 0:20:06golden fondant, which needs to be of the correct temperature.
0:20:08 > 0:20:12Next, using a heated copper pipe, Adam makes holes for his filling.
0:20:18 > 0:20:22But he loses an apple in the process. Adam, how's it going?
0:20:22 > 0:20:24Smashing? Yeah, smashing.
0:20:25 > 0:20:27Adam must quickly make a replacement.
0:20:29 > 0:20:33With time slipping away, he works on his granny Smith granita snow,
0:20:33 > 0:20:36freezing fresh apple juice with liquid nitrogen.
0:20:38 > 0:20:41That looks very technical, very scientific.
0:20:41 > 0:20:44It's a really quick way of making a granita, which is good.
0:20:44 > 0:20:46I need a quick way right now.
0:20:48 > 0:20:51Finally, the filling for Adam's apple - aerated custard,
0:20:51 > 0:20:57flavoured with meadowsweet, hazelnut crumble, and apple compote.
0:20:57 > 0:20:59Apple granita snow completes the dish.
0:21:04 > 0:21:05Quickly, please.
0:21:08 > 0:21:10How was that, then? MATT LAUGHS
0:21:13 > 0:21:15That was, er... That was emotional.
0:21:20 > 0:21:24It looks so pretty in its golden apple. Let's have a look inside.
0:21:24 > 0:21:28Oh. Oh, it's beautiful! We've got a golden apple here.
0:21:28 > 0:21:30This is blown sugar, isn't it?
0:21:30 > 0:21:32Yeah. It's amazingly delicate.
0:21:32 > 0:21:38Very, very cold apple snow on the outside, and it's quite tart. Sharp.
0:21:38 > 0:21:42Mm. The taste of the apple with the crumble - it seems to
0:21:42 > 0:21:44emphasise the hazelnuts.
0:21:44 > 0:21:48This is technically a very hard thing to achieve, isn't it?
0:21:48 > 0:21:51You actually get the flavour, as well, of two different apples,
0:21:51 > 0:21:54which I really like. I mean, I think that's very clever.
0:21:54 > 0:22:00The combination of temperatures in itself is just absolute model.
0:22:00 > 0:22:01I mean, it's extraordinary, really.
0:22:01 > 0:22:04They never cease to astonish me, these chefs.
0:22:04 > 0:22:08I mean, this is just amazing. Do you think this is going to be a ten?
0:22:11 > 0:22:13I have no idea.
0:22:13 > 0:22:15I don't think I really want to say.
0:22:15 > 0:22:18Fabulous. Fab-u-lous.
0:22:18 > 0:22:22Well, I'd give it 12 if I could. It's at least a ten from me.
0:22:22 > 0:22:24Oh, it's a definite ten for me.
0:22:28 > 0:22:32The final dish of the day is Matt's modern interpretation
0:22:32 > 0:22:37of the classic, Peach Melba, created for legendary opera singer,
0:22:37 > 0:22:41Dame Nellie Melba, at the Savoy Hotel in the 19th century.
0:22:42 > 0:22:44It scored an eight in the week.
0:22:47 > 0:22:50Phil said that my dessert needed a bit more texture,
0:22:50 > 0:22:55so I'm making a raspberry jelly instead of the fresh raspberries.
0:22:55 > 0:22:58Matt worked on his liquid nitrogen frozen raspberries.
0:23:00 > 0:23:02But, just as he's about to plate up,
0:23:02 > 0:23:04he has a change of heart about his presentation.
0:23:06 > 0:23:09I recognise them. Aren't they the ones from the fish course?
0:23:09 > 0:23:13Phil said I needed a bit more colour in me dessert, so I thought,
0:23:13 > 0:23:14"Why not?"
0:23:14 > 0:23:18With the clock ticking, Matt changes his mind again.
0:23:20 > 0:23:24No, I'm afraid it's just not going to work. Nothing? Not worth it.
0:23:25 > 0:23:27No point trying too hard, is there?
0:23:27 > 0:23:29There's enough naff in me prawn cocktail.
0:23:29 > 0:23:31Don't need to put it in me Peach Melba as well.
0:23:31 > 0:23:35Finally, Matt starts his plates with caramelised peach puree,
0:23:35 > 0:23:38and peaches poached in schnapps and vanilla.
0:23:39 > 0:23:44Next, freeze-dried raspberries, and his new raspberry jelly cubes.
0:23:46 > 0:23:49Matt completes his dish with raspberry sponge,
0:23:49 > 0:23:52nitro-frozen raspberries, and vanilla ice cream...
0:23:54 > 0:23:56..before serving his dessert on boards,
0:23:56 > 0:24:00paying homage to honours given out to great Britons.
0:24:02 > 0:24:04Can you put the medal to the judge, please?
0:24:06 > 0:24:09Happy? Yeah. Hopefully I've done enough.
0:24:19 > 0:24:21"For God and Empire."
0:24:21 > 0:24:23We know what this is, don't we? Yes, WE know what this is.
0:24:23 > 0:24:26All three of us know what this is, because we've got one.
0:24:26 > 0:24:28It's an OBE medal.
0:24:29 > 0:24:30I'm very pleased for you.
0:24:32 > 0:24:35Well, he's got the original ingredients of Peach melba,
0:24:35 > 0:24:36hasn't he?
0:24:36 > 0:24:40Vanilla ice cream with raspberry puree on it, with peaches. Mm.
0:24:40 > 0:24:43There's lot of different textures, temperatures,
0:24:43 > 0:24:45and flavours going on, all at the same time.
0:24:45 > 0:24:49The ice cream is particularly good, and just the right amount.
0:24:49 > 0:24:53Mm. That raspberry jelly, little cubes of raspberry jelly,
0:24:53 > 0:24:56absolutely delicious, cos they look quite jelly-like,
0:24:56 > 0:24:59and then you put them in your mouth, and they just dissolve instantly.
0:24:59 > 0:25:01Peaches themselves require a great deal of skill.
0:25:01 > 0:25:03You know, this is a very good pudding.
0:25:03 > 0:25:07He's poached them in peach schnapps, which is a very good idea, and
0:25:07 > 0:25:10it gives it a bit of sharpness... Yes. ..which is interesting.
0:25:11 > 0:25:14I don't really think it's a banquet dish.
0:25:14 > 0:25:17It's not a banquet dish, is it? Yes. Really? I think so.
0:25:17 > 0:25:20Well... I think it is delicious.
0:25:24 > 0:25:27I worked so hard today. I gave it everything.
0:25:27 > 0:25:29I really hope I've just pipped you to the post.
0:25:29 > 0:25:31The feeling of getting to the finals, with this brief,
0:25:31 > 0:25:34for me, would be sheer elation.
0:25:34 > 0:25:37I think today has been absolutely sensational.
0:25:37 > 0:25:42I've been fascinated, intrigued. I can't ask for more.
0:25:42 > 0:25:45Good luck. It's been great competing with you. Good luck.
0:25:45 > 0:25:47May the best man win.
0:25:47 > 0:25:49It really is hard to call right now, because,
0:25:49 > 0:25:53for me, both of them did three good dishes and one bad one.
0:25:53 > 0:25:55Either of these guys could have a banquet dish.
0:25:55 > 0:25:59That's why it's going to be a very difficult call to make today.
0:25:59 > 0:26:03I'm sort of reluctant to do the adding up, because I really
0:26:03 > 0:26:06don't want to tell one of them that they're not the winner.
0:26:16 > 0:26:19Well, hello, chefs. BOTH: Hello.
0:26:19 > 0:26:21Adam, it's the first time for you, isn't it?
0:26:21 > 0:26:24Yep. I knew it was going to be tough,
0:26:24 > 0:26:27but nothing can prepare you for that kitchen.
0:26:27 > 0:26:29And Matt, for the second time round, was it any easier?
0:26:29 > 0:26:31This doesn't get any easier.
0:26:32 > 0:26:36Well, I'm sure what you want to know is who is the champion for
0:26:36 > 0:26:38the north-west region.
0:26:40 > 0:26:41The winner is...
0:26:47 > 0:26:49..Adam.
0:26:52 > 0:26:55Well done. Thank you. Thank you very much.
0:26:55 > 0:26:57HE SIGHS I don't know what to say, really.
0:26:59 > 0:27:02It's been a phenomenal week, and I've given it everything
0:27:02 > 0:27:06I possibly can, so it just feels amazing.
0:27:07 > 0:27:09Matt, I'm really sorry.
0:27:09 > 0:27:11You know, losing is always hard to take,
0:27:11 > 0:27:14but it's great to lose to somebody like Adam.
0:27:14 > 0:27:15Spoken like a champ.
0:27:16 > 0:27:21Adam, your dessert was one of the best that any of us have ever eaten.
0:27:21 > 0:27:23Absolutely sensational. I gave it a ten.
0:27:23 > 0:27:26And, in fact, I think your Golden Empire apple pudding was
0:27:26 > 0:27:30a gold medal winner, because we all gave it ten.
0:27:30 > 0:27:32I don't know what to say. Thank you.
0:27:32 > 0:27:34Matt, your coronation chicken.
0:27:34 > 0:27:36We just loved the way you re-imagined that.
0:27:36 > 0:27:38It was a great dish. It was fantastic.
0:27:38 > 0:27:42I vowed only to taste each dish, and I ate the lot.
0:27:43 > 0:27:45Thank you both so much.
0:27:46 > 0:27:50Well, Adam, we really look forward to seeing you in the finals,
0:27:50 > 0:27:54and Matt, please don't be put off coming back for a third time.
0:27:54 > 0:27:58You could be third time lucky. Thank you very much. Thank you. Thank you.
0:28:04 > 0:28:08Wow! Erm, don't really know what to say. That's, erm...
0:28:10 > 0:28:12Obviously, the dessert came through in the end.
0:28:12 > 0:28:14It really breaks your heart that they can't both win.
0:28:14 > 0:28:18Somebody has to lose, you know. Adam put better food up.
0:28:18 > 0:28:21It really is as literal as that, and I hope he goes all the way.
0:28:21 > 0:28:24Congratulations. Cheers, mate.
0:28:24 > 0:28:25A worthy winner.
0:28:25 > 0:28:27I've got through to the final.
0:28:27 > 0:28:29'Yeah!
0:28:29 > 0:28:34'I'm so pleased. Well done, I'm so pleased for you.'
0:28:34 > 0:28:35Thank you. 'Yay!'
0:29:03 > 0:29:07You see clips of a pile of bricks causing anger in a gallery.
0:29:07 > 0:29:10And a pickled shark floating in a tank.
0:29:10 > 0:29:12Then a voiceover asks you...
0:29:12 > 0:29:14"Is art just an idea?"
0:29:16 > 0:29:18BBC4 gets very conceptual.