0:00:04 > 0:00:08It's judgment day for our two returning chefs.
0:00:08 > 0:00:11And it's a rematch as Phil Carmichael...
0:00:11 > 0:00:13I won't make that mistake again today.
0:00:13 > 0:00:16..is up against reigning champion Adam Bannister...
0:00:16 > 0:00:18I'm sticking to my guns on that.
0:00:18 > 0:00:22..for the chance to represent Wales in the national finals.
0:00:22 > 0:00:24You look like you're on fire over there, Phil.
0:00:24 > 0:00:25Cooking on gas, Adam.
0:00:27 > 0:00:29The ultimate goal -
0:00:29 > 0:00:32to see their dish on the menu of an historic banquet,
0:00:32 > 0:00:35celebrating the everyday Great Britons
0:00:35 > 0:00:38honoured by the Queen throughout her remarkable reign
0:00:38 > 0:00:41at the Palace of Westminster.
0:00:43 > 0:00:46Adam has been top of the leaderboard all week
0:00:46 > 0:00:50and is focused on reaching the finals for the second year running.
0:00:50 > 0:00:53We both need to up our game today.
0:00:54 > 0:00:59But Phil is determined to improve on last year and send Adam home.
0:00:59 > 0:01:01Hopefully my gamble will pay off.
0:01:01 > 0:01:05Only the finest chef will be crowned Welsh champion.
0:01:05 > 0:01:08If that's not set, then that's it, you know, curtains for me.
0:01:12 > 0:01:13You OK there? Yeah.
0:01:13 > 0:01:15I thought you were a nice guy, Phil.
0:01:15 > 0:01:20Nice guys finished last last year, so... Round two to Phil. Ooh.
0:01:22 > 0:01:24Winner is...
0:01:38 > 0:01:42Adam Bannister has impressed all week with attention to the brief
0:01:42 > 0:01:44and creative presentation,
0:01:44 > 0:01:48but he's failed to plate perfect dishes by making mistakes.
0:01:48 > 0:01:51He knows he has to make improvements.
0:01:51 > 0:01:55I know I've got great potential in a lot of my dishes.
0:01:55 > 0:01:56Phil is definitely going to
0:01:56 > 0:01:58want to leave here today as the Welsh champion.
0:01:58 > 0:02:01You know, I'm going to give it everything.
0:02:01 > 0:02:04You ready for this? Yeah. Let's get cooking.
0:02:05 > 0:02:08Phil Carmichael has served well-executed food,
0:02:08 > 0:02:12but simple presentation failed to impress veteran judge Michael.
0:02:12 > 0:02:16In a bid to win, he's decided to make a dramatic change.
0:02:16 > 0:02:18Adam beat me last year by just one point,
0:02:18 > 0:02:20I'm not going to let that happen again.
0:02:20 > 0:02:23I'm taking Michael's advice on board, I'm changing my starter
0:02:23 > 0:02:24and my main course around.
0:02:24 > 0:02:27It might backfire on me, but let's hope it's enough to get past Adam.
0:02:29 > 0:02:33Judges Prue Leith, Oliver Peyton and Matthew Fort are expecting
0:02:33 > 0:02:36only the best from the chefs.
0:02:36 > 0:02:38Phil and Adam, the rematch.
0:02:38 > 0:02:41I actually think today is going to be a very interesting day,
0:02:41 > 0:02:44because Phil really thought he won the last time, I remember.
0:02:44 > 0:02:48Adam, I remember his food as being not just delicious,
0:02:48 > 0:02:50but it was really pretty.
0:02:50 > 0:02:53It was. But Phil as a chef has really serious pedigree.
0:02:53 > 0:02:55He didn't like losing last time and I don't think
0:02:55 > 0:02:57he'll make that mistake again.
0:02:59 > 0:03:01Are you going to need me to give you a hand this year, like,
0:03:01 > 0:03:03plating up? Like last year? Ooh.
0:03:03 > 0:03:05Not this year, mate, gloves are off.
0:03:05 > 0:03:07I thought you were a nice guy, Phil.
0:03:07 > 0:03:12Yeah, nice guys finished last last year, so... Round two to Phil.
0:03:17 > 0:03:20Hello, Chefs. Morning. How you feeling?
0:03:20 > 0:03:23Nervous. Neck and neck all week again, so...
0:03:23 > 0:03:25You know, just hoping to cook some good food for you today.
0:03:25 > 0:03:28Adam, do you think you can do it again?
0:03:28 > 0:03:30Yeah, definitely, you know, it's a little bit like deja vu.
0:03:30 > 0:03:34Hopefully it will be deja vu and I'll be going through to the finals.
0:03:34 > 0:03:36You're looking a bit tense.
0:03:36 > 0:03:39It's this kitchen, that's what it does to you...or to me.
0:03:39 > 0:03:42Do Wales proud. Thank you. Thank you.
0:03:44 > 0:03:46What we're cooking for and what it means,
0:03:46 > 0:03:50do you think that you're going to get that across?
0:03:50 > 0:03:53Well, hopefully getting any dish to the banquet and cooking
0:03:53 > 0:03:56for these amazing people who, you know,
0:03:56 > 0:03:59give all their time and energy up for the communities and
0:03:59 > 0:04:01everything, I think that's going to be great
0:04:01 > 0:04:03and I'm looking forward to it.
0:04:04 > 0:04:07Adam is first to plate his cawl starter,
0:04:07 > 0:04:11a reimagining of the classic Welsh dish.
0:04:11 > 0:04:14He's called it On Cawl, in honour of NHS staff,
0:04:14 > 0:04:17including members of his own family.
0:04:17 > 0:04:20Veteran Michael scored the consomme with lamb and vegetables eight,
0:04:20 > 0:04:23but felt the flavours of the cured lamb loin
0:04:23 > 0:04:25and cheese custard were too strong.
0:04:25 > 0:04:28I'm sticking to my guns on that,
0:04:28 > 0:04:31I think it works with the dish when you're eating it all together.
0:04:31 > 0:04:34You're confident that your consomme is going to be as
0:04:34 > 0:04:36good as mine was last year? Yeah.
0:04:36 > 0:04:39Well, you know next year when you come back and you want any
0:04:39 > 0:04:40recipes, let me know.
0:04:42 > 0:04:46The chefs will also be marked by guest judge Rosie Birkett,
0:04:46 > 0:04:50a food writer with a passion for Britain's culinary heritage
0:04:50 > 0:04:52and current food trends.
0:04:54 > 0:04:57Rosie, welcome. Hi, Oliver, nice to meet you.
0:04:57 > 0:04:59This is Prue, this is Matthew.
0:04:59 > 0:05:01Hi, hello, nice to meet you. Hello. Rosie.
0:05:01 > 0:05:04Are you ready for a lot of food? I am indeed, I'm ravenous.
0:05:04 > 0:05:06Where did your love of food come from?
0:05:06 > 0:05:08Well, I grew up in a family where it was all about food, Oliver.
0:05:08 > 0:05:12So, we were growing our own vegetables, we had chickens,
0:05:12 > 0:05:16so, yeah, very lucky to have had a very food-driven childhood.
0:05:16 > 0:05:19Rosie, when did you start putting pen to paper, though?
0:05:19 > 0:05:24Well, I started as a journalist when I was 21 and from there I began
0:05:24 > 0:05:29food writing and I branched out into blog and social media as well.
0:05:29 > 0:05:31So, what will you be looking for today?
0:05:31 > 0:05:34First and foremost I want to taste some absolutely delicious food,
0:05:34 > 0:05:38but to move our food forward, it's going to absolutely dazzle us
0:05:38 > 0:05:40and have us licking the plate clean.
0:05:43 > 0:05:46In the kitchen, Adam is plating his starter.
0:05:46 > 0:05:51Potato, swede and carrot terrine,
0:05:51 > 0:05:55followed by pressed lamb breast and minted lamb loin.
0:05:57 > 0:05:59I see you're cutting a loin into three.
0:05:59 > 0:06:02I just think it will be easier to eat.
0:06:02 > 0:06:05Adam tops with crispy lamb belly,
0:06:05 > 0:06:07celery leaf
0:06:07 > 0:06:08and cheese custard.
0:06:10 > 0:06:14He finishes with cured lamb loin and serves lamb consomme
0:06:14 > 0:06:16in a syringe.
0:06:20 > 0:06:21Thank you.
0:06:27 > 0:06:30Happy? Yeah. It went exactly how I wanted it.
0:06:39 > 0:06:41I think we're celebrating the NHS here, don't you?
0:06:41 > 0:06:43Adam's partner is, in fact, a midwife,
0:06:43 > 0:06:46so, it has particular meaning for him.
0:06:48 > 0:06:52PRUE: I like the little terrine. Very nice texture, very fine.
0:06:52 > 0:06:55Adam here has shown a great deal of skill with all the different
0:06:55 > 0:06:59types of lamb and, particularly, with the cured lamb.
0:06:59 > 0:07:02I must say, I find that cheese quite unpalatable,
0:07:02 > 0:07:03to me, it's too strong.
0:07:03 > 0:07:06Personally, I like that little punch that it gives you.
0:07:06 > 0:07:09I think that the flavour of the broth's excellent. Yeah.
0:07:09 > 0:07:11There's a little too much salt in it.
0:07:11 > 0:07:15There's a lot of flavour. There's a really serious whack.
0:07:15 > 0:07:18I love the way he's used different parts of the lamb,
0:07:18 > 0:07:21but, to me, the whole aesthetic of it, it's slightly off-putting.
0:07:21 > 0:07:23I think this is a good dish.
0:07:24 > 0:07:27Phil is next to serve his starter.
0:07:29 > 0:07:32I don't remember any eggs on your starter.
0:07:32 > 0:07:35To make what was his main course work as a starter,
0:07:35 > 0:07:40he's had to make changes, so it's an untested plate of food.
0:07:40 > 0:07:41I'm taking a big risk here.
0:07:41 > 0:07:45Michael said he loved the flavours of my OBE dish,
0:07:45 > 0:07:47but he just said, for him, it felt more like a starter.
0:07:47 > 0:07:51So, I've taken his advice and hopefully my gamble will pay off.
0:07:53 > 0:07:55The ingredients of Phil's starter -
0:07:55 > 0:07:57onion, bacon and eggs -
0:07:57 > 0:07:59spell out OBE,
0:07:59 > 0:08:01in honour of the Queen's Great Britons.
0:08:01 > 0:08:05As a main course, it was well executed, scoring eight,
0:08:05 > 0:08:06his highest of the week.
0:08:06 > 0:08:09All the components will still be there. Yeah.
0:08:09 > 0:08:12But they'll be slightly smaller, slightly reduced.
0:08:12 > 0:08:14Lose one of the quail eggs,
0:08:14 > 0:08:17the one that I wrapped in the sort of crispy bacon.
0:08:18 > 0:08:22First into new, smaller bowls is smoked bacon,
0:08:22 > 0:08:26then onion puree and pig's cheek...
0:08:28 > 0:08:32..followed by charred onion and quail Scotch egg.
0:08:34 > 0:08:35Looking good to me.
0:08:35 > 0:08:40You know, it really has to be spot-on, runny inside, doesn't it?
0:08:40 > 0:08:43Next is poached quail's egg with crispy bacon crumb.
0:08:45 > 0:08:48And a new shard of crispy bacon.
0:08:48 > 0:08:53Phil finishes with cooking liquor and onion tuile.
0:08:54 > 0:08:57Just grab two of these, please, Adam.
0:09:00 > 0:09:03If you can just place the card down for the judges to read.
0:09:03 > 0:09:05OK. Thank you.
0:09:16 > 0:09:20The OBE's one of the highest honours in the land,
0:09:20 > 0:09:24it also lends itself perfectly to onion, bacon and egg,
0:09:24 > 0:09:26the perfect marriage of flavours.
0:09:26 > 0:09:28And doesn't it smell delicious?
0:09:28 > 0:09:31It smells divine, I can't wait to tuck in.
0:09:31 > 0:09:35Very nice Scotch egg, liquid centre.
0:09:35 > 0:09:39Really, really, really lovely flavour.
0:09:39 > 0:09:42And then that unctuous smokiness of the smoked pork belly
0:09:42 > 0:09:44and it all works so well together.
0:09:44 > 0:09:47If it doesn't get a good score, I'm just going to blame Michael.
0:09:47 > 0:09:51You're not going to blame yourself for listening to him? No.
0:09:51 > 0:09:55The cheek is just perfect, I love the bacon itself.
0:09:55 > 0:09:57My only slight criticism of the dish -
0:09:57 > 0:10:00I think it needs more onion to balance the dish out.
0:10:00 > 0:10:02But superb bit of cooking.
0:10:02 > 0:10:06The onion puree, it's a sort of very nice sweetness.
0:10:06 > 0:10:09Who would have ever believed that bacon and egg
0:10:09 > 0:10:12could be such an elegant dish?
0:10:12 > 0:10:13It's wonderful.
0:10:16 > 0:10:20Fish course. Now, we both got seven off Michael in the week.
0:10:20 > 0:10:22We both need to up our game today.
0:10:24 > 0:10:26Adam is first to serve his fish dish.
0:10:26 > 0:10:28Captain Bannister's Boil In The Bag
0:10:28 > 0:10:29with turbot and crab
0:10:29 > 0:10:32celebrates scientific innovation in food.
0:10:32 > 0:10:36But his own innovation, an unusual pea fondant,
0:10:36 > 0:10:38went horribly wrong in the week.
0:10:39 > 0:10:43That pea fondant, for me, all I tasted was raw flour.
0:10:43 > 0:10:46I made a stupid mistake with the pea fondant, I'm not even going to
0:10:46 > 0:10:47take the risk today, so I'm
0:10:47 > 0:10:51just going to go without the fondant.
0:10:53 > 0:10:56Adam's cooked the turbot in a caper and crab butter sauce
0:10:56 > 0:10:57in a water bath.
0:10:57 > 0:11:01The bags will be opened at the table.
0:11:01 > 0:11:04On his plates, Adam serves white crab meat with salty fingers
0:11:04 > 0:11:07and sea-blite herbs.
0:11:07 > 0:11:10He finishes with crab sauce.
0:11:10 > 0:11:13The food is presented in a Captain Bannister's ready-meal box.
0:11:13 > 0:11:17Can I give you a hand, Adam? Yeah, do you want to grab the pans?
0:11:17 > 0:11:20Yeah. Bottom left-hand corner.
0:11:25 > 0:11:28There we go. Away, please.
0:11:29 > 0:11:33OK? Yeah. Looked good. Thank you.
0:11:41 > 0:11:44Captain Bannister's Boil In The Bag.
0:11:44 > 0:11:47I can imagine it having rather an impact at a banquet,
0:11:47 > 0:11:49which is the point, isn't it?
0:11:49 > 0:11:51The capers are good, aren't they?
0:11:51 > 0:11:54Perfect. The flavour of the crab is there.
0:11:54 > 0:11:57It helps the sauce, it goes beautifully with the brown butter.
0:11:57 > 0:12:00Of course, one of the great advantages of having sous-vide
0:12:00 > 0:12:01cooking, boil in the bag, is you
0:12:01 > 0:12:03have a perfectly cooked piece of fish. Hm.
0:12:03 > 0:12:06I think it's cooked really, really beautifully
0:12:06 > 0:12:08and I think it's absolutely delicious.
0:12:08 > 0:12:10I mean, this is a pretty standard bit of cooking, for me.
0:12:10 > 0:12:16But those bursts of salty sea brine in that creamy, nutty crab sauce.
0:12:16 > 0:12:18I think it's better than standard.
0:12:18 > 0:12:21I like the fact that he's bringing science in and I think it's
0:12:21 > 0:12:23a delicious dish, so I think it's an eight.
0:12:25 > 0:12:29Phil is next with his fish course, a prawn cocktail, served warm.
0:12:29 > 0:12:31BLEEP. Christ.
0:12:31 > 0:12:33But things are warming up a little bit too much
0:12:33 > 0:12:35for Phil in the kitchen.
0:12:35 > 0:12:38You look like you're on fire over there, Phil. He-he-he.
0:12:38 > 0:12:40Cooking on gas, Adam. PHIL CHUCKLES
0:12:42 > 0:12:46Phil's re-imagined prawn cocktail showcases the progression of
0:12:46 > 0:12:48cooking during the Queen's reign.
0:12:48 > 0:12:49Veteran Michael
0:12:49 > 0:12:50enjoyed the innovative, warm dish,
0:12:50 > 0:12:52but marked it down as
0:12:52 > 0:12:54the presentation was too plain.
0:12:55 > 0:12:58I thought it was nice and clean, nice and fresh,
0:12:58 > 0:13:00I'm sticking to my guns on this one.
0:13:00 > 0:13:02Keeping it exactly the same.
0:13:03 > 0:13:05Braised lettuce is first on,
0:13:05 > 0:13:08followed by butter-poached langoustine,
0:13:08 > 0:13:11which he's using instead of prawns.
0:13:13 > 0:13:15Michael said you were a bit stingy on the langoustine.
0:13:15 > 0:13:19Yeah, it's the middle course of, you know, a banquet,
0:13:19 > 0:13:21I didn't want to overpower it too
0:13:21 > 0:13:23much this early on in the meal. Yeah.
0:13:25 > 0:13:30Diced tomato is next with warm Marie Rose sauce,
0:13:30 > 0:13:33fresh lettuce, sourdough wafer
0:13:33 > 0:13:36and a new addition of chives.
0:13:36 > 0:13:38Drops of chive oil finish the dish.
0:13:45 > 0:13:48Could you just put it down with the langoustines facing towards
0:13:48 > 0:13:50the judge, please? OK, thank you.
0:13:52 > 0:13:53Happy? Yeah.
0:14:02 > 0:14:05On first look, this looks great.
0:14:05 > 0:14:09I think the flavour of the sauce is absolutely perfect.
0:14:09 > 0:14:14I agree, the flavours are rich and rolling and rollicking.
0:14:14 > 0:14:17I think the langoustines have been poached beautifully.
0:14:17 > 0:14:19I'd say it's perhaps lacking some acidity there,
0:14:19 > 0:14:21everything is a bit sweet.
0:14:22 > 0:14:26This little brown bread wafer is just divine.
0:14:26 > 0:14:29What I'm finding a little bit problematic, I think,
0:14:29 > 0:14:33is the charred little gem, it's gone slightly mushy.
0:14:33 > 0:14:38You have to make sure that all the players on the dish are
0:14:38 > 0:14:40working in harmony together and I don't think they are here.
0:14:40 > 0:14:42There's something to me that's slightly off about
0:14:42 > 0:14:46a warm prawn cocktail. I think it's all singing and all dancing.
0:14:46 > 0:14:49I think it works really well. I really think it's a good dish.
0:14:53 > 0:14:55As the chefs prepare their mains,
0:14:55 > 0:14:58the judges are discussing the dishes so far.
0:14:58 > 0:14:59Yeah, I think it's genuinely close,
0:14:59 > 0:15:01because they're both cooking very well.
0:15:01 > 0:15:03I don't think any of us have gone below a seven
0:15:03 > 0:15:05and I've given a ten.
0:15:05 > 0:15:08What I also like is the way they've shown us just how far British
0:15:08 > 0:15:10cuisine is moving forward.
0:15:10 > 0:15:14The difference in marks between the two chefs is maybe one or two.
0:15:14 > 0:15:17Both these chefs are capable of having a dish at the banquet,
0:15:17 > 0:15:19they are that good. Yeah.
0:15:24 > 0:15:27Phil is first to serve his Indian-inspired main course,
0:15:27 > 0:15:30celebrating Britain's diverse cuisine.
0:15:30 > 0:15:33The quail and lentil dish was originally Phil's starter.
0:15:33 > 0:15:37He lost points for undercooking the quail and scored seven.
0:15:37 > 0:15:40Phil's challenge now is to turn the dish into
0:15:40 > 0:15:44a banquet-worthy main course and he's risking a brand-new element.
0:15:44 > 0:15:47I'm just going to have a first attempt at making onion bhajis.
0:15:47 > 0:15:49That's a brave move. Yeah, exactly.
0:15:49 > 0:15:52But we're here to sort of push ourselves.
0:15:52 > 0:15:53I'm just going to give it a go.
0:15:53 > 0:15:56Michael said it was a big portion for a starter,
0:15:56 > 0:15:58so, you know, hopefully with the addition of bhajis,
0:15:58 > 0:16:01it'll be big enough for a main course.
0:16:01 > 0:16:02Try that.
0:16:05 > 0:16:06What do you think?
0:16:06 > 0:16:08Not bad for a first attempt, Phil.
0:16:08 > 0:16:09HE SIGHS WITH RELIEF
0:16:11 > 0:16:14First on Phil's plates is mango chutney puree.
0:16:15 > 0:16:20Extra lentils are served in a side bowl, topped with coriander.
0:16:21 > 0:16:25Battered quail legs are next, with quail breast.
0:16:27 > 0:16:30The cooking of the quail was a little bit, I think,
0:16:30 > 0:16:31not quite rested enough.
0:16:31 > 0:16:34Yeah, they're a little bit more cooked than they were the other day.
0:16:34 > 0:16:37More mango chutney puree...
0:16:37 > 0:16:39and the new onion bhajis are next.
0:16:41 > 0:16:43Lentils...
0:16:43 > 0:16:45and coriander shoots dress the plates.
0:16:47 > 0:16:50The larger pastry poppadoms are served in a bag.
0:16:52 > 0:16:53Got a heads up.
0:16:58 > 0:17:00OK. Thank you.
0:17:12 > 0:17:14Do you think it lives up to the name of the dish?
0:17:14 > 0:17:17Yeah, Indian Love Affair, I think it celebrates, you know,
0:17:17 > 0:17:20British heritage adopting all different cultures,
0:17:20 > 0:17:23and it sort of sings about that on the plate.
0:17:23 > 0:17:27MATTHEW: I think it lacks one of the essential qualities of anything
0:17:27 > 0:17:31to do with India, which is a bit of colour, a bit of razzle-dazzle.
0:17:31 > 0:17:34ROSIE: My quail's a little bit pink for my liking.
0:17:34 > 0:17:37The side that is cooked is delicious.
0:17:38 > 0:17:41I was expecting the lentils to be a lot spicier.
0:17:41 > 0:17:44In actual fact, I think they're a counterbalance
0:17:44 > 0:17:46to the spiciness of the quail.
0:17:46 > 0:17:50The quail in these crispy quail lollipops is really juicy,
0:17:50 > 0:17:53dipped in that sweet, sticky, yellow mango chutney.
0:17:53 > 0:17:55I think that works really well.
0:17:55 > 0:17:57I would like more onion bhaji.
0:17:57 > 0:17:59I think they're absolutely delicious.
0:17:59 > 0:18:03The main problem, though, is the poppadoms cos that bag is shocking.
0:18:03 > 0:18:05That's too much grease, but I quite like the idea.
0:18:05 > 0:18:07I really love this dish, actually.
0:18:07 > 0:18:11It's a homage of a Welsh chef to an Indian tradition,
0:18:11 > 0:18:14and I think it's done with really great sensitivity and skill.
0:18:14 > 0:18:19It's not yet a banquet dish. It could be, though. It COULD be.
0:18:22 > 0:18:27Like Phil, Adam also scored seven for his main course of wild boar,
0:18:27 > 0:18:29which celebrates British produce.
0:18:30 > 0:18:34Veteran Michael thought the warm slaw was too heavy
0:18:34 > 0:18:37and the individual spit roasts looked sparse on the plate.
0:18:37 > 0:18:39So Adam's making big changes.
0:18:43 > 0:18:44Getting rid of the slaw completely.
0:18:44 > 0:18:47I'm going to do celeriac remoulade.
0:18:47 > 0:18:51I'm going to do an apple sauce, barbecued cabbage.
0:18:51 > 0:18:52Is that going to be a risk?
0:18:52 > 0:18:55Are you confident you can sort of get all those changes spot-on,
0:18:55 > 0:18:58nailed? You know, it's a definite risk.
0:18:58 > 0:19:01You've just got to hope that it works, you know?
0:19:02 > 0:19:06The new celeriac remoulade is first on Adam's serving board.
0:19:06 > 0:19:11Butter-cooked celeriac and celeriac crisps are next.
0:19:11 > 0:19:13Are you changing anything on the meat components for your dish?
0:19:13 > 0:19:15Just making it slightly larger.
0:19:16 > 0:19:21Adam skewers pigs' cheeks, then smoked wild boar loin,
0:19:21 > 0:19:23and boar belly.
0:19:24 > 0:19:27Barbecued cabbage is a new addition.
0:19:27 > 0:19:30And apple sauce completes the board.
0:19:30 > 0:19:33Whisky sauce is served in jugs.
0:19:37 > 0:19:40OK, so, that's for the judges.
0:19:40 > 0:19:43HE SIGHS WITH RELIEF
0:19:43 > 0:19:45I think it visually looks better.
0:19:45 > 0:19:47I just think it looks more of a feast.
0:19:50 > 0:19:51PRUE CHUCKLES
0:19:52 > 0:19:54ROSIE: Thank you.
0:19:55 > 0:19:58I can't help feeling that Adam's had more fun in designing
0:19:58 > 0:20:00the board than he has in designing the dish.
0:20:00 > 0:20:03I think Michael would have been happier with seeing the dish.
0:20:03 > 0:20:07Both of us have made pretty drastic changes to our main courses.
0:20:07 > 0:20:09So, fingers crossed, you know, they pay off.
0:20:09 > 0:20:11ROSIE: I think the boar belly
0:20:11 > 0:20:13has got a really great flavour, particularly nice
0:20:13 > 0:20:20with the whisky sauce, and the tart, sweet apple sauce as well.
0:20:20 > 0:20:23I'm particularly fond of the blackened cabbage.
0:20:23 > 0:20:24It's great to see boar.
0:20:24 > 0:20:27The problem you have here is it's oversmoked,
0:20:27 > 0:20:29so I can't really taste the meat.
0:20:29 > 0:20:31The loin is definitely oversmoked.
0:20:31 > 0:20:35And the pig's cheek is too sweet and sticky for me.
0:20:35 > 0:20:38I like the pig's cheek. The main problem is the smoke.
0:20:38 > 0:20:42The idea is good. He just has cooking problems with it.
0:20:42 > 0:20:44It's not banquet level at this point.
0:20:44 > 0:20:46He just made a bit of a pig's ear of it.
0:20:48 > 0:20:50Phil is first to serve his dessert
0:20:50 > 0:20:53but he's worried about his panna cotta.
0:20:53 > 0:20:58Ooh! Wibble and wobble. Have they set? No idea, mate.
0:21:02 > 0:21:05I think they're all right, though. Don't stress about it, then.
0:21:05 > 0:21:10If you think they're all right, they're all right. Go with the gut.
0:21:11 > 0:21:15The panna cottas are infused with Earl Grey tea,
0:21:15 > 0:21:17said to be a favourite of the Queen.
0:21:17 > 0:21:19It was Phil's best presentation all week.
0:21:19 > 0:21:23But veteran Michael felt it still lacked enough impact for
0:21:23 > 0:21:25a banquet, and scored it seven.
0:21:27 > 0:21:31I might have shot myself in the foot with my presentation style,
0:21:31 > 0:21:33but that's what I believe in.
0:21:33 > 0:21:35And, you know, hopefully, the judges will appreciate my food,
0:21:35 > 0:21:37and why I've done it.
0:21:38 > 0:21:40Orange gel tops the panna cotta...
0:21:42 > 0:21:44..with charred orange pieces...
0:21:44 > 0:21:46and orange powder.
0:21:47 > 0:21:51Cocoa nib and cinnamon shortbread is cut to resemble brown sugar cubes
0:21:51 > 0:21:56and served in a vintage-style sugar bowl to complete the presentation.
0:21:59 > 0:22:01OK. There you go.
0:22:06 > 0:22:07Done. Done.
0:22:15 > 0:22:18I think this looks damn fine. It smells brilliant.
0:22:18 > 0:22:20Fingers crossed the panna cotta's set.
0:22:20 > 0:22:22I want it nice and rich and creamy.
0:22:22 > 0:22:24If that's not set, then that's it, you know, curtains for me.
0:22:24 > 0:22:27MATTHEW: For me, the source of real pleasure
0:22:27 > 0:22:29comes from the texture of the panna cotta,
0:22:29 > 0:22:33which is just the right side of creaminess.
0:22:33 > 0:22:37The balance of flavour between the sort of tea and orange,
0:22:37 > 0:22:40and the delicacy of the flavour, he's done that.
0:22:40 > 0:22:42You know, that is the skill of a great, modern chef.
0:22:42 > 0:22:44I think it needs a bit more charring,
0:22:44 > 0:22:47but I do think the charred orange is great.
0:22:47 > 0:22:51These sugar cube shortbreads are inspired. I love this.
0:22:51 > 0:22:54One of the great gifts of a chef is to take something that's very
0:22:54 > 0:22:56classic, and just tweak it, and make it better.
0:22:56 > 0:22:59When it's successful, it's a triumph.
0:22:59 > 0:23:01And I think that's what he's done here.
0:23:01 > 0:23:04It did look a bit disappointing when it sat down, but I must say,
0:23:04 > 0:23:08once you got your spoon into it, you went straight into nirvana.
0:23:11 > 0:23:15Adam's dessert is a modern twist on Eton mess, a tribute to those
0:23:15 > 0:23:18honoured for educational and sporting achievements.
0:23:18 > 0:23:22He hoped his striking presentation would help him win top marks
0:23:22 > 0:23:25in the week, and, despite splitting his clotted cream mousse,
0:23:25 > 0:23:28he still scored eight.
0:23:28 > 0:23:30I decided to make a whipped cream
0:23:30 > 0:23:33with some double cream in it instead.
0:23:33 > 0:23:34Got clotted cream in it as well.
0:23:34 > 0:23:38Yep. But it's not the one where I do it in the aerated gun.
0:23:38 > 0:23:41But I think it's, you know, a safer option. Anything else changing?
0:23:41 > 0:23:45I've made the meringue shells slightly thinner
0:23:45 > 0:23:46so I can pack a lot more in it.
0:23:48 > 0:23:51Adam fills his cricket bats with strawberry sherbet.
0:23:52 > 0:23:53First into the meringue balls
0:23:53 > 0:23:56is a new addition of fresh strawberries...
0:23:57 > 0:24:00..with micro-basil...
0:24:00 > 0:24:02strawberry jelly...
0:24:02 > 0:24:04and compressed strawberries.
0:24:05 > 0:24:07Adam's chosen to leave out the strawberry sauce
0:24:07 > 0:24:11so his modified cream is the last part of the dish.
0:24:11 > 0:24:14Not overwhipped or anything? No, it's perfect, Phil.
0:24:18 > 0:24:20Are you OK there? Yup.
0:24:20 > 0:24:23Luckily, Adam made spare meringues,
0:24:23 > 0:24:27so replaces the broken one and carries on plating.
0:24:31 > 0:24:32Beautiful.
0:24:34 > 0:24:37As it is, please. Quick, quick.
0:24:37 > 0:24:39Be careful, though.
0:24:43 > 0:24:45HE SIGHS WITH RELIEF
0:24:45 > 0:24:47I thought you'd lost it then, when that one broke.
0:24:47 > 0:24:49I had to keep my calm on.
0:24:49 > 0:24:52As soon as that crumbled, it was just like, "Here we go."
0:24:52 > 0:24:54All in all, I am chuffed to pieces.
0:25:02 > 0:25:06I think this looks amazing. I do, too. I just love it.
0:25:06 > 0:25:08Go on, give it a whack. Give it a whack. Let's give it a bash.
0:25:10 > 0:25:11Oh, look at that.
0:25:11 > 0:25:13Yes!
0:25:14 > 0:25:18Eton mess is such a classic British dessert but I've never, ever seen it
0:25:18 > 0:25:22rendered in such an imaginative and fun and interactive way.
0:25:22 > 0:25:24It's really fantastic. The meringue is absolutely...
0:25:24 > 0:25:27I mean, it's a perfect texture, isn't it?
0:25:27 > 0:25:29Nice and crunchy, and not too sweet.
0:25:29 > 0:25:32And those perfect, little, wobbly cubes of jelly...
0:25:32 > 0:25:34I think it looks great, I think it tastes great,
0:25:34 > 0:25:36I think Adam's done a wonderful job.
0:25:36 > 0:25:37Very, very good.
0:25:37 > 0:25:40I think we've both done some great dishes throughout the day.
0:25:40 > 0:25:42It's been a great day, great week.
0:25:42 > 0:25:44Let's hope one of us, whoever goes through,
0:25:44 > 0:25:47actually does get to that banquet this time.
0:25:47 > 0:25:49Cheers, Phil.
0:25:49 > 0:25:52I think he's not just hit a six here, I think he's hit a nine.
0:25:52 > 0:25:57Very good. Well, I think it's perfection. Absolute perfection.
0:25:57 > 0:25:58Ten? Ten.
0:25:59 > 0:26:01I've given everything.
0:26:01 > 0:26:03Yeah, fingers crossed it's enough to get me through.
0:26:03 > 0:26:07There was not a single course that didn't deliver pleasure.
0:26:07 > 0:26:09I just loved almost everything we had.
0:26:09 > 0:26:12Both of them delivered on flavour across all the courses
0:26:12 > 0:26:14that they made for us.
0:26:14 > 0:26:17It's been a tough old week but we've got to wait and see
0:26:17 > 0:26:18what the judges say now.
0:26:18 > 0:26:21They both want to win, you can tell that from the cooking,
0:26:21 > 0:26:22and it's very hard.
0:26:31 > 0:26:36Welcome, Chefs. Well, we've had a remarkable day's cooking today.
0:26:36 > 0:26:41We had a sprinkling of tens, an abundance of nines. Good to hear.
0:26:41 > 0:26:43Well done. Well, I'm sure both of you want to know
0:26:43 > 0:26:46which chef is going to represent Wales
0:26:46 > 0:26:48at the finals of the Great British Menu.
0:26:52 > 0:26:53The winner is...
0:26:57 > 0:26:59..Phil. Congratulations.
0:26:59 > 0:27:02Wow. Well done. Well done.
0:27:02 > 0:27:05Wow. Thank you very much. Wow, I'm gobsmacked.
0:27:05 > 0:27:08When I was coming up against Adam again this year,
0:27:08 > 0:27:10inside, I was saying, "I've got to beat him now."
0:27:10 > 0:27:12Hopefully, I'll get a dish to the banquet now.
0:27:12 > 0:27:15Adam, you won last time. Sadly, not this time.
0:27:15 > 0:27:18Yeah, you know, it was a tough week this week coming up against
0:27:18 > 0:27:21Phil again but I've enjoyed it this year.
0:27:21 > 0:27:23And, Phil, we thought your bacon and egg starter
0:27:23 > 0:27:26was absolutely inspired.
0:27:26 > 0:27:30It showed such techniques, and many techniques,
0:27:30 > 0:27:32so subtly and so beautifully.
0:27:32 > 0:27:36Adam, to reinvent the Eton mess in that way,
0:27:36 > 0:27:39it made us smile when it appeared, and it gave us
0:27:39 > 0:27:41smiles of delight when we ate it.
0:27:41 > 0:27:43I'm glad to hear it.
0:27:43 > 0:27:45Phil, congratulations.
0:27:45 > 0:27:48I hope you cook at least as well in the finals.
0:27:48 > 0:27:52I think you should give each other a man hug and go and have a beverage.
0:27:52 > 0:27:53Well done.
0:27:56 > 0:27:58Thank you. Thank you very much. Thank you.
0:28:01 > 0:28:03HE CHUCKLES
0:28:04 > 0:28:10It says it all. Yeah, amazing. Wow. Lost for words. Gobsmacked.
0:28:10 > 0:28:13I think that Phil was probably astonished.
0:28:13 > 0:28:16He certainly sounded as if he was. Huge respect to both chefs today.
0:28:16 > 0:28:19This is the end of the road for me now, you know?
0:28:19 > 0:28:21Disappointing but, you know, that's what it is.
0:28:21 > 0:28:23That's why it's a competition.
0:28:23 > 0:28:26Congratulations. Thanks, big man.
0:28:26 > 0:28:27It's been a great week.
0:28:27 > 0:28:30I just want to go now and get one of those dishes to the banquet,
0:28:30 > 0:28:33you know, hopefully go all the way.
0:28:33 > 0:28:34Cheers for a good week. Good luck.
0:28:34 > 0:28:36Thank you very much, cheers, Adam.
0:29:02 > 0:29:05Behind the genteel facades of Victorian London's streets,
0:29:05 > 0:29:06life was bitterly hard.
0:29:06 > 0:29:09Can't believe people had to live like this all their life.