0:00:03 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:09three competitive chefs from Wales.
0:00:09 > 0:00:12Last year's champion, Adam Bannister...
0:00:12 > 0:00:14I'd like to think that I'm going to be all right.
0:00:14 > 0:00:16..returner Phil Carmichael...
0:00:16 > 0:00:20I think it's a fitting way to sort of say thanks to Her Majesty. Yeah.
0:00:20 > 0:00:24..and newcomer Andrew Birch. So, you're ripping off Tom Kerridge.
0:00:24 > 0:00:25I'm ripping off Tom Kerridge.
0:00:29 > 0:00:33In the year the nation marks the Queen's 90th birthday,
0:00:33 > 0:00:36the chefs are celebrating the everyday Great Britons
0:00:36 > 0:00:39honoured throughout her reign and competing for a chance
0:00:39 > 0:00:43to cook at an historic banquet at the Palace of Westminster.
0:00:46 > 0:00:50Yesterday, Phil plated his first winning dish of the week,
0:00:50 > 0:00:53putting him level with Adam at the top of the leaderboard.
0:00:53 > 0:00:56This was your strongest interpretation of the brief so far.
0:00:56 > 0:01:00Andrew's main course underwhelmed and he's back in third place.
0:01:01 > 0:01:05Today's dessert course is the chef's last chance to impress
0:01:05 > 0:01:07and make it through to the judging chamber.
0:01:07 > 0:01:10I need to get a high score for this.
0:01:10 > 0:01:12There's no room for errors.
0:01:14 > 0:01:16Phil, Phil, Phil, Phil!
0:01:16 > 0:01:20One chef will be leaving the competition.
0:01:20 > 0:01:22If Michael doesn't like honey, I'll get another six.
0:01:22 > 0:01:24If this isn't set, nothing else works.
0:01:26 > 0:01:27Whoa, man.
0:01:28 > 0:01:30You're not happy with it, are you? No.
0:01:31 > 0:01:33It's a bit irritating, actually.
0:01:45 > 0:01:49The chefs are battling to create dishes that are a celebration
0:01:49 > 0:01:51of the complete transformation
0:01:51 > 0:01:55of British cuisine during the Queen's historic reign
0:01:55 > 0:02:00and a fitting legacy to our modern Elizabethan age.
0:02:00 > 0:02:03Looking for inventive and contemporary cooking
0:02:03 > 0:02:06is veteran Michael Smith.
0:02:06 > 0:02:08The dessert course is a wonderful opportunity to inject
0:02:08 > 0:02:14creativity, to inject fun, to really finish the banquet with a bang.
0:02:14 > 0:02:18Me and you are neck and neck, Adam, you're only two points behind.
0:02:18 > 0:02:21One of us is going home today. Just got to get in there and nail it.
0:02:21 > 0:02:24I need to be getting a nine or a ten to be cooking here for the judges
0:02:24 > 0:02:28tomorrow. I'm confident with my dessert, I think it's a ten.
0:02:28 > 0:02:30Wow.
0:02:33 > 0:02:37First is Phil. His simple presentation cost him points
0:02:37 > 0:02:40earlier in the week, but after plating a winning main course,
0:02:40 > 0:02:45he is confident he has what it takes to stay in the competition.
0:02:45 > 0:02:48Going to give everything in this dessert course.
0:02:48 > 0:02:50One of us is not going to get through to cook for those judges
0:02:50 > 0:02:52and I'm going to make sure that's not me.
0:02:55 > 0:02:57How're you doing, Phil? Very good, Michael.
0:02:57 > 0:03:00How do you feel after your main course? A lot more confident.
0:03:00 > 0:03:01Yeah, you gave me a very good score,
0:03:01 > 0:03:03so it's given me a little bit of a lift.
0:03:03 > 0:03:06And you're at the same position as you were this time last year?
0:03:06 > 0:03:10Yeah, exactly, tied with Adam again, so there's nothing in it again.
0:03:10 > 0:03:13My dessert course is A Cup Of Tea For Ma'am.
0:03:13 > 0:03:17So, this is my way of honouring Her Majesty the Queen.
0:03:17 > 0:03:21Reportedly, Earl Grey is the Queen's favourite tea.
0:03:21 > 0:03:23I'm going to make that into a panna cotta
0:03:23 > 0:03:25and beautiful little china tea cups.
0:03:25 > 0:03:27I'm also going to take some oranges,
0:03:27 > 0:03:29make an orange powder out of the skin,
0:03:29 > 0:03:31blowtorch the segments a little bit
0:03:31 > 0:03:33and then also make an orange gel.
0:03:33 > 0:03:35On the sides, you get some sugar.
0:03:35 > 0:03:37The brown sugar cubes
0:03:37 > 0:03:40are going to be made out of a cocoa nib shortbread.
0:03:40 > 0:03:43Cut them into, you know, sugar cube-size pieces.
0:03:43 > 0:03:46Dust that in, little bit of cinnamon sugar.
0:03:46 > 0:03:48And then for the white sugar cubes,
0:03:48 > 0:03:50I'm going to make some dehydrated milk foam.
0:03:50 > 0:03:54All right. And then cut that into little cubes to make the white cube.
0:03:54 > 0:03:55Lots of processes.
0:03:55 > 0:03:58Contemporary twists on classic, iconic desserts.
0:03:58 > 0:04:00That sounds really intriguing.
0:04:00 > 0:04:03I'm really looking forward to trying this, Phil. Good.
0:04:03 > 0:04:05Phil always has well-balanced flavours,
0:04:05 > 0:04:07he always has great contrast and texture,
0:04:07 > 0:04:10it looks like he's going to try and do that again with many elements.
0:04:10 > 0:04:13It sounds like he's also going to have some fun,
0:04:13 > 0:04:15finally, in his presentation.
0:04:16 > 0:04:17Next is Adam.
0:04:17 > 0:04:21He's taken risks all week with complex cooking and bold
0:04:21 > 0:04:25presentation and he's topping the leaderboard with Phil.
0:04:25 > 0:04:26But the scores are so close,
0:04:26 > 0:04:30he has to keep fighting for a place in the judging chamber.
0:04:30 > 0:04:32The nerves are on, I really like my dessert,
0:04:32 > 0:04:34I think I could see it all the way at the banquet,
0:04:34 > 0:04:37I've just got to make sure I deliver it.
0:04:38 > 0:04:41How are you doing, Adam? Chef. Your final course.
0:04:41 > 0:04:44My concentration is all about getting this dish perfect.
0:04:44 > 0:04:46So, it's Eton versus Harrow.
0:04:46 > 0:04:49I wanted to honour sports and education.
0:04:49 > 0:04:53Eton mess, you know, is thought to have started at the annual
0:04:53 > 0:04:56cricket game between Eton and Harrow. Really?
0:04:56 > 0:04:59There is lots of other, you know, theories of where it started,
0:04:59 > 0:05:04but that's one of them. There's a definite element of fun with this.
0:05:04 > 0:05:06I'm going to be serving it on a cricket pitch,
0:05:06 > 0:05:09you're going to have a cricket bat and, you know,
0:05:09 > 0:05:11you're going to make it messy yourself.
0:05:11 > 0:05:15OK, well, that's definitely got my imagination going.
0:05:15 > 0:05:17I'm doing some compressed strawberries.
0:05:17 > 0:05:19I'm going to be making a strawberry jelly,
0:05:19 > 0:05:24light strawberry dressing and then I've got some clotted cream.
0:05:24 > 0:05:28So, I'm sort of making almost like an aerated sort of mousse.
0:05:28 > 0:05:32OK, and, obviously, meringue is a major component of Eton mess.
0:05:32 > 0:05:36Yeah, I'm shaping it as a cricket ball. Turning it red so, you know,
0:05:36 > 0:05:39it visually looks like a cricket ball then.
0:05:39 > 0:05:42Phil, how do you like the sound of what Adam's doing?
0:05:42 > 0:05:45I love it, I think it's going to be an absolute knockout dessert.
0:05:45 > 0:05:48Eton mess is, fundamentally, a simple dessert.
0:05:48 > 0:05:50I don't think Adam's dessert sounds simple in any way.
0:05:50 > 0:05:51He's making a cricket ball out of meringue.
0:05:51 > 0:05:53That's going to be a tough job.
0:05:53 > 0:05:56It could be a right mess, rather than an Eton mess.
0:05:58 > 0:05:59Finally, Andrew.
0:05:59 > 0:06:04The newcomer's had a mixed week and despite some impressive cooking,
0:06:04 > 0:06:06he's in third place, but he's not giving up hope
0:06:06 > 0:06:10on getting to the judges' chamber.
0:06:10 > 0:06:12I found this week a bit of a rollercoaster ride,
0:06:12 > 0:06:14it's been difficult,
0:06:14 > 0:06:18but I just need to put my head down, crack on and do the best I can.
0:06:18 > 0:06:21Hello, Michael. Andrew, how are we doing, Chef?
0:06:21 > 0:06:22Yeah, good, I'm all right.
0:06:22 > 0:06:24Course you're all right and there's still
0:06:24 > 0:06:26everything to play for, only a couple of points in it. Yeah.
0:06:26 > 0:06:30A lot can happen at this stage, believe me. So...
0:06:30 > 0:06:32The name of my dessert is Honey And Lemon.
0:06:32 > 0:06:36It really represents a lot of hard work by some really great people
0:06:36 > 0:06:37in this country.
0:06:37 > 0:06:40It's about the honey bee and about preserving the honey bee.
0:06:40 > 0:06:44I want to get honey on the plate in as many different ways as I
0:06:44 > 0:06:48can to highlight how versatile honey is. OK.
0:06:48 > 0:06:52I'm using this amazing Welsh raw honey, straight out of the hive.
0:06:52 > 0:06:54What are you going to do with it? I'm going to be putting it in a gel,
0:06:54 > 0:06:57there's going to be a bit of honey through the toasted oats.
0:06:57 > 0:07:00Honey and oats, quite a classic combination. Yeah. Bee pollen...
0:07:00 > 0:07:02honeycomb. OK.
0:07:02 > 0:07:06I'm going to make a sheep's curd mousse,
0:07:06 > 0:07:08a lemon granita,
0:07:08 > 0:07:11but I'm going to use dry ice to set it. OK.
0:07:11 > 0:07:13I think you're underplaying this slightly,
0:07:13 > 0:07:16I think you're holding your cards very close to your chest and...
0:07:16 > 0:07:20I like this dish and I think it can do really, really well.
0:07:20 > 0:07:23Once again, it's wonderful Andrew's honouring the great British
0:07:23 > 0:07:27producers and suppliers. Is honey to everyone's taste?
0:07:27 > 0:07:30Not sure about that, but he's confident in that dish
0:07:30 > 0:07:33and I really hope that he delivers what he's aspiring to.
0:07:35 > 0:07:39As the chefs get cooking, Phil and Adam are remembering what
0:07:39 > 0:07:43happened last year when they each scored six for their desserts.
0:07:43 > 0:07:46Wasn't my strongest course. Yeah, made a few mistakes,
0:07:46 > 0:07:50so sort of simplifying it a little bit this year.
0:07:50 > 0:07:52Hopefully I do enough to get through to the judges.
0:07:52 > 0:07:55I've got some tricky components, but I'd like to think I'm
0:07:55 > 0:07:59going to be all right, we want to be scoring more than sixes.
0:07:59 > 0:08:03I certainly want to be scoring more than six, I've had two sixes so far
0:08:03 > 0:08:07and I've had an eight and I want to try and get even higher than that.
0:08:10 > 0:08:14Andrew is making an unusual mousse using sheep curd for his
0:08:14 > 0:08:17honey and lemon dessert, which honours local producers.
0:08:19 > 0:08:22It comes from a small little farm, it's not like a really light
0:08:22 > 0:08:25mousse, you can mould it on the plate and it will hold its weight.
0:08:25 > 0:08:27Right, OK.
0:08:27 > 0:08:29He's using different elements and textures
0:08:29 > 0:08:33to showcase Welsh honey, including a honey gel made from
0:08:33 > 0:08:37a lemon thyme-infused syrup, raw honey and lemon juice.
0:08:39 > 0:08:41Both your dishes are quite traditional and mine isn't like
0:08:41 > 0:08:43a traditional dessert, do you know what I mean?
0:08:43 > 0:08:45And if Michael doesn't like honey?
0:08:45 > 0:08:48If Michael doesn't like honey, then I'll get another six.
0:08:53 > 0:08:55Hi, Andrew. Hi, Michael.
0:08:55 > 0:08:57So, this is the honey gel? Yeah.
0:08:57 > 0:08:59Can I have a little taste? Yeah.
0:08:59 > 0:09:00There's honey in it, water,
0:09:00 > 0:09:03a little bit of lemon juice and then it's infused
0:09:03 > 0:09:05with a little bit of the lemon thyme.
0:09:05 > 0:09:08Lemon thyme's in, like, two or three other components
0:09:08 > 0:09:10of the dish as well. It's quite a potent flavour, isn't it? Yeah.
0:09:10 > 0:09:13You seem very calm, you seem very organised.
0:09:13 > 0:09:15I'm a calm person, Michael, I'm an organised person,
0:09:15 > 0:09:17I'm just trying to keep my head down,
0:09:17 > 0:09:20concentrate on what I'm doing and not worry about these two guys.
0:09:20 > 0:09:21OK, I'll let you get on with it. Thank you.
0:09:23 > 0:09:27Adam's modern twist on Eton mess is inspired by those honoured
0:09:27 > 0:09:30for achievement in sport and education.
0:09:30 > 0:09:33He's working on his strawberry elements - strawberry sauce,
0:09:33 > 0:09:37compressed strawberries and strawberry jelly.
0:09:37 > 0:09:40All the classic desserts are quite simple,
0:09:40 > 0:09:44but they're only great if they're executed correctly.
0:09:46 > 0:09:50Imaginative presentation has helped Adam stay in front all week
0:09:50 > 0:09:53and he's hoping his highly creative dessert
0:09:53 > 0:09:56will see him through to the judges for a second year.
0:09:58 > 0:10:01What's going on here? These are going to be my cricket balls.
0:10:01 > 0:10:02This is meringue?
0:10:02 > 0:10:06Yeah, so nice and crisp. Right. I'll spray them red.
0:10:06 > 0:10:09And then, obviously, put the two together, which makes your ball.
0:10:09 > 0:10:11Anything going inside these cricket balls?
0:10:11 > 0:10:15Everything's going inside it, so all you'll see is the cricket ball...
0:10:15 > 0:10:18OK. ..on a cricket pitch...with a cricket bat.
0:10:19 > 0:10:22Right, full of delicious yumminess inside.
0:10:22 > 0:10:25Hopefully you're saying that to me afterwards.
0:10:28 > 0:10:32Phil, Phil, Phil, Phil!
0:10:32 > 0:10:35Phil is making the main element of his dessert.
0:10:35 > 0:10:38It's always the way. Turn your back on a pan of cream
0:10:38 > 0:10:40and it will boil over.
0:10:40 > 0:10:41Still got enough.
0:10:41 > 0:10:44To make his panna cotta worthy of honouring the Queen,
0:10:44 > 0:10:47Phil's heated cream infused with Earl Grey tea,
0:10:47 > 0:10:50said to be a favourite of Her Majesty.
0:10:50 > 0:10:52Your panna cottas are going in now, then, Phil?
0:10:52 > 0:10:55Yeah, got to get them in now, otherwise they won't be set in time.
0:10:55 > 0:10:59You worried about that? Ask me in about... BOTH: 45 minutes.
0:10:59 > 0:11:02Fingers crossed, otherwise I'm going home.
0:11:02 > 0:11:05This is the main component of the dish and if this isn't set,
0:11:05 > 0:11:07nothing else works.
0:11:08 > 0:11:12Phil's simple presentation has been an issue this week,
0:11:12 > 0:11:15so today he's hoping to win points from veteran Michael
0:11:15 > 0:11:19with a vintage-style tea set and attention to the brief.
0:11:19 > 0:11:22I think, you know, it's a fitting way to sort of say thanks
0:11:22 > 0:11:26to Her Majesty and honour the great Britons at the banquet.
0:11:26 > 0:11:27OK, nice.
0:11:32 > 0:11:34One of those great Britons is Sheila Davies,
0:11:34 > 0:11:38who lives in Barmouth on the west coast of Wales. Bye.
0:11:40 > 0:11:42Sheila received a British Empire Medal
0:11:42 > 0:11:45for services to the community at her local primary school.
0:11:47 > 0:11:53I have been a lollipop lady for over 40 years and I have every
0:11:53 > 0:11:58intention of staying as long as I possibly can.
0:11:58 > 0:12:01Phil visited Sheila at the school where she's been helping children
0:12:01 > 0:12:07safely cross the road morning and afternoon since 1974.
0:12:07 > 0:12:09So, this is where you keep the children safe, is it?
0:12:09 > 0:12:11This is where I work. Brilliant. Yes.
0:12:11 > 0:12:14Every year you get new kids - do you know all the kids by name?
0:12:14 > 0:12:19Yes, I do. Wow. There is 240-something.
0:12:19 > 0:12:21That's a lot of children to keep safe.
0:12:21 > 0:12:24Oh, there is a lot of children. Oh, yes.
0:12:24 > 0:12:27When Sheila was awarded her BEM, she chose to have it presented
0:12:27 > 0:12:28to her at the school,
0:12:28 > 0:12:33so the children could be a part of her special day.
0:12:33 > 0:12:36The Lord Chief Justice came to present me with it
0:12:36 > 0:12:40and the children thought he was magnificent.
0:12:40 > 0:12:44This is gorgeous. Wow. That is beautiful.
0:12:44 > 0:12:46That's beautiful.
0:12:46 > 0:12:49It's a lovely thing to have been given you. Yes.
0:12:49 > 0:12:51Having been honoured,
0:12:51 > 0:12:55Sheila was also invited to a special event held by the Queen.
0:12:55 > 0:12:59I did, I went to the tea party that she holds in Buckingham Palace,
0:12:59 > 0:13:01which was lovely.
0:13:01 > 0:13:03We had gorgeous tea.
0:13:03 > 0:13:07What is it that, you know, you love about your job?
0:13:07 > 0:13:11I love the fact that I am with children.
0:13:11 > 0:13:14I don't really think that you grow old,
0:13:14 > 0:13:19because these children keep you younger.
0:13:19 > 0:13:22So the school really is a massive part of your life and you're a
0:13:22 > 0:13:24massive part of the school's life?
0:13:24 > 0:13:27Oh, yes, because I really do love it, you know.
0:13:31 > 0:13:33Can I get over you, mate? Stay where you are.
0:13:33 > 0:13:37Phil has baked his cocoa nib shortbread, which he's cutting
0:13:37 > 0:13:41to resemble brown sugar cubes, but he's having problems with
0:13:41 > 0:13:42his white sugar cubes.
0:13:42 > 0:13:46The milk foam should dry and firm up in the dehydrator before it's
0:13:46 > 0:13:49diced, but the mixture has collapsed.
0:13:51 > 0:13:54I'm not going to serve Michael something I'm not happy with.
0:13:54 > 0:13:56It's the pressure of the kitchen, I think.
0:13:56 > 0:14:00Could be anything, could just be nerves - it just hasn't worked.
0:14:00 > 0:14:03Phil puts another batch of milk foam in the dehydrator
0:14:03 > 0:14:06and moves on to his orange gel, hoping for the best.
0:14:10 > 0:14:11Phil, how are things going?
0:14:11 > 0:14:16My milk sugar cubes aren't working out, I don't think I'm going to
0:14:16 > 0:14:19have enough time to get them done and get them dehydrated in time.
0:14:19 > 0:14:21When you were talking to me before, you said there were
0:14:21 > 0:14:23brown sugar cubes and white sugar cubes.
0:14:23 > 0:14:25Brown ones are done, you might have to have your tea
0:14:25 > 0:14:26with just brown sugar.
0:14:26 > 0:14:29Well, maybe that's the way Her Majesty likes her tea. Hope so.
0:14:29 > 0:14:31Who knows? Well, I'm still very intrigued to see
0:14:31 > 0:14:33how this cup of tea is going to turn out.
0:14:33 > 0:14:36So am I. I'll let you get on with it.
0:14:36 > 0:14:38Thank you very much, Michael.
0:14:39 > 0:14:41Adam's making a cream mousse,
0:14:41 > 0:14:45setting clotted cream with gelatine and aerating to lighten.
0:14:49 > 0:14:51He's also going to great lengths
0:14:51 > 0:14:55to finish the meringues for his quirky take on Eton mess...
0:14:55 > 0:14:59What have you got going on here? My cricket balls. Wow.
0:14:59 > 0:15:03..even replicating the white stitching on the balls.
0:15:03 > 0:15:05What is it? Like a red food dye, you just sort of spray it on?
0:15:05 > 0:15:08Yeah. Wow, it looks amazing.
0:15:10 > 0:15:13Andrew is also using contemporary techniques for the lemon
0:15:13 > 0:15:17element of his honey and lemon dessert. What's going on here?
0:15:17 > 0:15:22This is for my granita, using dry ice.
0:15:22 > 0:15:25I knew I had to get granita set in a certain amount of time.
0:15:25 > 0:15:28This will set it in about three or four minutes,
0:15:28 > 0:15:31I could put it in the freezer and forget about it.
0:15:33 > 0:15:35Andrew's dish, I can't visualise it.
0:15:35 > 0:15:37I'm sure he's going to bring it together,
0:15:37 > 0:15:40but I don't have a vision in my head of what it looks like.
0:15:40 > 0:15:46The final elements of Andrew's dish are toasted oats and oat biscuit.
0:15:46 > 0:15:49He's hoping sweet and sour flavours along with soft and crisp
0:15:49 > 0:15:52textures will impress veteran Michael.
0:15:52 > 0:15:54I think it's the type of dish he's going to love
0:15:54 > 0:15:56and give me a good score
0:15:56 > 0:15:58or he's going to hate it and give me a lower score than the two
0:15:58 > 0:16:00sixes he's already given me. Yeah.
0:16:03 > 0:16:07Phil is first to serve his dessert honouring the Queen,
0:16:07 > 0:16:10but after two attempts trying to make his white sugar cubes,
0:16:10 > 0:16:13he's had to make a difficult decision.
0:16:15 > 0:16:18My milk sugar cubes didn't work, so I'm not going to use them.
0:16:18 > 0:16:21Obviously it's annoying that one component of the dish didn't work,
0:16:21 > 0:16:25but I'm not going to serve something that I know is not right.
0:16:25 > 0:16:29Phil dusts his cocoa nib shortbread sugar cubes in cinnamon sugar
0:16:29 > 0:16:33and serves them in a sugar bowl.
0:16:33 > 0:16:38His Earl Grey panna cotta is served in vintage-style teacups,
0:16:38 > 0:16:41topped with charred orange segments and orange gel.
0:16:43 > 0:16:45Orange powder finishes the dish.
0:16:50 > 0:16:53There you go, nice Cup Of Tea For Ma'am. Fingers crossed.
0:16:53 > 0:16:57It looks very, very clean, it looks really, really nice, actually.
0:16:57 > 0:16:59It looks like a cup of tea.
0:16:59 > 0:17:03OK, shall we take one cup of tea and one bowl with sugar cubes,
0:17:03 > 0:17:04is that right? Yeah.
0:17:08 > 0:17:10So, first and foremost, the panna cotta,
0:17:10 > 0:17:13has that set just the way you were hoping for?
0:17:13 > 0:17:16Yeah, it's still nice and, you know, creamy.
0:17:17 > 0:17:20Yeah, I think it's a nice texture on the panna cotta.
0:17:20 > 0:17:23I think the tea comes through just at the end.
0:17:23 > 0:17:25I didn't want it overpowering, it can be a very bitter,
0:17:25 > 0:17:29sort of astringent flavour if you get too much of it in there.
0:17:29 > 0:17:31Orange gel, is that to counterbalance
0:17:31 > 0:17:34the slight richness of the cream? Yes.
0:17:34 > 0:17:38I like the texture of the orange gel, but it's not
0:17:38 > 0:17:40kicking me in the face with orange.
0:17:40 > 0:17:42It isn't as pungent as you'd hope.
0:17:42 > 0:17:44We've got some orange segments
0:17:44 > 0:17:45that have been charred.
0:17:45 > 0:17:49I burned the oranges, again, to sort of cut through that
0:17:49 > 0:17:50richness of the cream.
0:17:50 > 0:17:51I know you said that the white sugar
0:17:51 > 0:17:53cubes didn't quite work for you.
0:17:53 > 0:17:55It's better that I don't serve you
0:17:55 > 0:17:57something that's incorrect.
0:17:57 > 0:17:59These sugar cubes add a little bit of texture,
0:17:59 > 0:18:02is that what you were hoping for? Yeah, yeah.
0:18:02 > 0:18:05The cocoa nibs add just little bursts of chocolaty flavour.
0:18:05 > 0:18:08I like the shortbread, I like the cinnamon on the outside,
0:18:08 > 0:18:11I'm not getting the cocoa nib.
0:18:13 > 0:18:17Do you think that this presentation is fitting for a banquet?
0:18:17 > 0:18:20It's not a whizz-bang show stopper, but I think, yeah,
0:18:20 > 0:18:23it's interactive, people can be passing the sugar cubes around.
0:18:25 > 0:18:26I'm not in love with it.
0:18:26 > 0:18:28Could I see it being at the end
0:18:28 > 0:18:30of the banquet? I'm not sure.
0:18:38 > 0:18:41Andrew is next to plate his Honey And Lemon dish,
0:18:41 > 0:18:46inspired by Britain's honeybees and local producers.
0:18:46 > 0:18:50Raw Welsh honey is served in a honey pot, honey and lemon
0:18:50 > 0:18:53infusion is presented in a teapot with lemon thyme.
0:18:56 > 0:18:58How did it go, Phil?
0:18:58 > 0:19:01Yeah, you know, obviously a little bit annoyed about
0:19:01 > 0:19:05the milk sugar cubes, but I think everything else worked for me, so...
0:19:05 > 0:19:08you know, I've done all I can. I'm pleased with the dish overall.
0:19:08 > 0:19:11So far, Andrew's dish has been a bit of a mystery,
0:19:11 > 0:19:14but he's ready to reveal his presentation.
0:19:14 > 0:19:17It looks as though you've got a cornucopia of lemons going
0:19:17 > 0:19:18on there, mate.
0:19:18 > 0:19:21There's going to be dry ice in there and then pour it over,
0:19:21 > 0:19:24just a bit of theatre, just to try and enhance the senses,
0:19:24 > 0:19:27lemon, honey, but it's not there to be drunk. OK.
0:19:34 > 0:19:37Andrew's sheep's curd mousse is first onto the plates,
0:19:37 > 0:19:40with oat biscuit crumb,
0:19:40 > 0:19:43toasted oats
0:19:43 > 0:19:45and bee pollen.
0:19:45 > 0:19:48Next on the plate is honey gel
0:19:48 > 0:19:51and lemon thyme.
0:19:51 > 0:19:56Andrew finishes with fresh honeycomb and lemon granita.
0:19:57 > 0:20:00If you bring the little teapot up, that would be amazing.
0:20:04 > 0:20:05So, what have we got here?
0:20:05 > 0:20:11It's just a bit of fun just to, I don't know, enhance the senses...
0:20:11 > 0:20:12Honey?
0:20:12 > 0:20:14I'd like to hope you can get honey off it,
0:20:14 > 0:20:16bit of lemon, bit of thyme.
0:20:16 > 0:20:19I think it's, yeah, a fantastic way to sort of finish the banquet.
0:20:19 > 0:20:21You get the smells of everything before you eat -
0:20:21 > 0:20:22let's hope the dessert's as good as that.
0:20:22 > 0:20:25We do need to taste it. Yeah.
0:20:31 > 0:20:33I'll get stuck into this, I'm going to try the granita first,
0:20:33 > 0:20:35the lemon granita.
0:20:35 > 0:20:38I like the way that it's got the big bits, the small bits,
0:20:38 > 0:20:39it's adding a bit of texture.
0:20:40 > 0:20:42Strong kick of lemon.
0:20:42 > 0:20:44Just raw lemon juice, no?
0:20:44 > 0:20:48It's pretty...pretty strong.
0:20:48 > 0:20:51With the sheep's curd mousse, do you think that's a flavour
0:20:51 > 0:20:53that people would find too much?
0:20:53 > 0:20:55I don't think it's going to overpower the dish,
0:20:55 > 0:20:57the cheese actually complements everything.
0:20:59 > 0:21:02Beautiful flavour, almost as though
0:21:02 > 0:21:05it's... Split. ..starting to split.
0:21:05 > 0:21:08Yeah, we can't serve a split mousse at the banquet.
0:21:08 > 0:21:11It's a curd, so it's not split,
0:21:11 > 0:21:12but that's the best you're going
0:21:12 > 0:21:14to get it using that cheese to make
0:21:14 > 0:21:16a mousse, I'm very happy with it.
0:21:16 > 0:21:19The crunchy oats?
0:21:19 > 0:21:24It's trying to use as much different textures and tastes.
0:21:24 > 0:21:26The biscuit crumb and the toasted oats,
0:21:26 > 0:21:28for me, they're pretty much the same thing.
0:21:28 > 0:21:29Give them a score out of ten.
0:21:29 > 0:21:32I'm happy with that plate of food, Michael.
0:21:36 > 0:21:39Alan is last to plate his cricket-themed dessert,
0:21:39 > 0:21:42a modern take on Eton mess.
0:21:42 > 0:21:43Oh, man.
0:21:48 > 0:21:50I love it.
0:21:51 > 0:21:54You all right, guys? How'd you get on?
0:21:54 > 0:21:59It was executed exactly the same as every time I practised it,
0:21:59 > 0:22:01so I was happy with it.
0:22:01 > 0:22:05Adam starts by filling his cricket bat with strawberry sherbet.
0:22:07 > 0:22:12First into the base of the meringue cricket balls is strawberry jelly,
0:22:12 > 0:22:15then compressed strawberries,
0:22:15 > 0:22:20sweet basil and strawberry sauce.
0:22:20 > 0:22:23The last element is clotted cream mousse.
0:22:27 > 0:22:29You're not happy with that, are you?
0:22:29 > 0:22:33No. Just coming out a bit too powerful.
0:22:33 > 0:22:37Adam's used too much gas in the whipper for the volume of mousse
0:22:37 > 0:22:39and it's made it split.
0:22:39 > 0:22:43Silly mistake. It's a bit irritating, actually.
0:22:43 > 0:22:47But Adam continues plating up and seals the cricket balls.
0:22:51 > 0:22:54Wow, anyone for cricket?
0:22:54 > 0:22:55Absolutely.
0:22:55 > 0:22:56It's pretty impressive.
0:22:56 > 0:22:59So, shall we take ours through? Please.
0:23:05 > 0:23:08You any good at cricket? No, but I'll try and hit this one for six.
0:23:10 > 0:23:12It might need a little bit more than a gentle tap.
0:23:13 > 0:23:15Ah. And there's some sherbet in
0:23:15 > 0:23:17the handle of this cricket bat.
0:23:17 > 0:23:20Oh, here we go. I think that's a great way to start the dessert.
0:23:20 > 0:23:23Yeah. We'll speak about the meringue first.
0:23:23 > 0:23:26Yeah, it's nice and crispy, nice and dry.
0:23:26 > 0:23:28I love the meringue. Yeah.
0:23:28 > 0:23:30And the strawberries and the jelly?
0:23:30 > 0:23:32Yeah, I think it's a nice texture.
0:23:32 > 0:23:34It's not strawberry enough for me.
0:23:34 > 0:23:35And it's probably set
0:23:35 > 0:23:37a bit too much, to be honest, as well.
0:23:37 > 0:23:39Compressed strawberry.
0:23:39 > 0:23:41I've enhanced them with a strawberry juice.
0:23:43 > 0:23:46English strawberries, they're the best strawberries in the world,
0:23:46 > 0:23:47why would you compress them?
0:23:47 > 0:23:49They lose all their texture.
0:23:49 > 0:23:51I don't think the cream's worked.
0:23:51 > 0:23:52100%, he split that cream.
0:23:52 > 0:23:55For me, that's nearly ruined this dish.
0:23:55 > 0:23:57I'm really irritated that I didn't think,
0:23:57 > 0:24:00because I was hoping to give you the perfect dish...
0:24:02 > 0:24:07I love the cricket ball visual, I love the cricket bat, but for me
0:24:07 > 0:24:09I would have preferred just a normal Eton mess.
0:24:09 > 0:24:11I could see this dish at the banquet, with work.
0:24:11 > 0:24:13It would put a real smile on the faces of the guests
0:24:13 > 0:24:16at the banquet, does this dish achieve that?
0:24:16 > 0:24:17It puts a smile on my face.
0:24:17 > 0:24:21I think it's worthy of a ten, if it's done 100% perfect.
0:24:32 > 0:24:34How do you think that went?
0:24:34 > 0:24:35Could've gone a little bit better,
0:24:35 > 0:24:38it was a silly mistake on the cream and...
0:24:38 > 0:24:39you know.
0:24:43 > 0:24:45It's the horrible part now, it's the waiting.
0:24:45 > 0:24:47Me, you and Adam have been in this position before.
0:24:47 > 0:24:50Last year we did enough to get through to the judges -
0:24:50 > 0:24:53fingers crossed I've done enough to get through again this time.
0:24:53 > 0:24:56I am two points behind you two. Hopefully the dish I just
0:24:56 > 0:24:58gave Michael will give me a few more points.
0:25:09 > 0:25:12How are you doing, Chefs? Nervous.
0:25:12 > 0:25:14Phil, I'm going to start with your dish.
0:25:14 > 0:25:16A Cup Of Tea For Ma'am.
0:25:18 > 0:25:21The panna cotta was very delicate, it wasn't overset,
0:25:21 > 0:25:25the three elements of orange, it was refreshing.
0:25:25 > 0:25:28I thought this was a really elegant-looking dessert.
0:25:28 > 0:25:32However, apart from the shortbread cubes,
0:25:32 > 0:25:34I didn't see much originality,
0:25:34 > 0:25:38and, ultimately, the presentation once again was just too simple.
0:25:40 > 0:25:44Andrew, for your Honey And Lemon dish,
0:25:44 > 0:25:47I think there was a little bit too much of the oat biscuit crumb
0:25:47 > 0:25:49and I think you could have done just a little bit
0:25:49 > 0:25:52more with the star ingredient of the honey.
0:25:54 > 0:25:58But the sweetness of the honey was counterbalanced by the lemon
0:25:58 > 0:26:01granita, it had good sharpness.
0:26:01 > 0:26:04I liked the sheep's curd mousse, interesting, original,
0:26:04 > 0:26:06a bit like a light cheesecake filling.
0:26:06 > 0:26:10And that dry ice provided a bit of theatre befitting of a banquet.
0:26:13 > 0:26:16Adam, for your dessert, Eton Versus Harrow,
0:26:16 > 0:26:19this was a stunningly original idea.
0:26:19 > 0:26:21The theatre of breaking the ball with the bat,
0:26:21 > 0:26:24I thought it was great fun and it really put a smile on my face.
0:26:24 > 0:26:28All the different strawberry elements I thought were good
0:26:28 > 0:26:32and it was a re-imagination of Eton mess.
0:26:32 > 0:26:37But the cream element wasn't right,
0:26:37 > 0:26:40it almost wasn't even there.
0:26:40 > 0:26:43If the gun was overcharged, I would've taken a few more minutes
0:26:43 > 0:26:46to adjust that and delivered a perfect dish,
0:26:46 > 0:26:48which it could've been.
0:26:51 > 0:26:55So, onto the scores.
0:26:55 > 0:26:59With a score of eight, giving him the highest score of the week
0:26:59 > 0:27:02and securing a place to cook for the judges tomorrow...
0:27:03 > 0:27:05..Adam.
0:27:06 > 0:27:09Thank you very much. Thank you. Cheers. Thank you very much.
0:27:09 > 0:27:12I see real potential in that dish. Thank you very much.
0:27:12 > 0:27:14Two chefs left.
0:27:14 > 0:27:17Obviously only one of you can win a place to cook
0:27:17 > 0:27:18for the judges tomorrow.
0:27:19 > 0:27:22Andrew, I'm going to award you...
0:27:25 > 0:27:28..eight points. Thank you, Michael.
0:27:29 > 0:27:33Phil, for your dish, I'm going to award you...
0:27:37 > 0:27:39..seven points.
0:27:41 > 0:27:44Andrew, you missed out on that final place only by one point.
0:27:44 > 0:27:47You had some really great, strong dishes this week.
0:27:47 > 0:27:49Thank you, Michael. You two guys,
0:27:49 > 0:27:54I really hope that one of you gets Wales to the banquet.
0:27:54 > 0:27:56Thank you, Michael. Thank you very much.
0:27:56 > 0:27:57Thank you.
0:27:59 > 0:28:00Well done, boys.
0:28:00 > 0:28:03'I'm so pleased I'm cooking for the judges again.
0:28:03 > 0:28:06'If I can get rid of all of these silly mistakes, I'm hoping that'
0:28:06 > 0:28:08I can go all the way to the finals.
0:28:08 > 0:28:11ADAM SIGHS Didn't think I'd done enough.
0:28:11 > 0:28:13I was a bit worried at the end there. Hm.
0:28:13 > 0:28:17Tomorrow - repeat of last year for Wales, me and Adam, head-to-head.
0:28:17 > 0:28:20Hopefully I'm going to avenge last year's defeat by one point
0:28:20 > 0:28:22and get through to finals week.
0:28:22 > 0:28:23Yeah, it was a pleasure, it really was.
0:28:23 > 0:28:26Yeah. Thank you. Well done.
0:28:26 > 0:28:28Feeling a bit disappointed going out,
0:28:28 > 0:28:31but I wish Adam and Phil the best of luck.
0:28:31 > 0:28:36Don't think we'll get much sleep tonight. No, no, no.
0:29:01 > 0:29:03Hit it! Over on CBeebies,
0:29:03 > 0:29:05our mission is discovering more about the world.
0:29:05 > 0:29:06ALL: Wow!
0:29:06 > 0:29:08We've got a rocket ship, we've got a unicorn,
0:29:08 > 0:29:11and we're off on a global adventure.