0:00:02 > 0:00:04This week on Great British Menu...
0:00:04 > 0:00:06Backs.
0:00:06 > 0:00:08..three of Central Region's top chefs...
0:00:08 > 0:00:09It's stressful, isn't it?
0:00:09 > 0:00:13..Daniel Smith, who's focused and competitive...
0:00:13 > 0:00:15While I'm stirring, I'm praying.
0:00:15 > 0:00:19..Andrew Scott, whose food is about flavour and finesse...
0:00:19 > 0:00:21I'm really pushing myself hard.
0:00:21 > 0:00:24..and daring and innovative Danny Gill.
0:00:24 > 0:00:26I can't get this one wrong.
0:00:27 > 0:00:30In the year of the Queen's 90th birthday,
0:00:30 > 0:00:34the chefs are celebrating the everyday Great Britons
0:00:34 > 0:00:36honoured throughout her reign
0:00:36 > 0:00:40and competing for the chance to cook at an historic banquet
0:00:40 > 0:00:43at the majestic Palace of Westminster.
0:00:44 > 0:00:49Yesterday, Danny plated another winning dish, increasing his lead.
0:00:49 > 0:00:51I'm giving you an 8.
0:00:51 > 0:00:54But Andrew's main course also scored an 8,
0:00:54 > 0:00:58putting him just one point behind second-place Daniel.
0:00:59 > 0:01:02The competition is wide open
0:01:02 > 0:01:05and the chefs are all desperate to make it to the judging chamber.
0:01:05 > 0:01:08- What you doing, Danny? - What aren't I doing?
0:01:09 > 0:01:13But today's dessert is their last chance to shine.
0:01:13 > 0:01:15Are you playing an attacking game or a defensive game?
0:01:15 > 0:01:19One chef WILL be leaving the competition.
0:01:19 > 0:01:21I'm feeling it, big-time.
0:01:21 > 0:01:23There's no in between with this dessert,
0:01:23 > 0:01:25it's just going to look like a car crash.
0:01:27 > 0:01:29If it goes Pete Tong, I might as well just...
0:01:29 > 0:01:31- Get the bus home...- Exactly!
0:01:43 > 0:01:47The chefs are competing to create dishes that are a celebration
0:01:47 > 0:01:50of the complete transformation of British cuisine
0:01:50 > 0:01:52during the Queen's historic reign.
0:01:53 > 0:01:56Looking for inventive and truly contemporary cooking
0:01:56 > 0:01:59is veteran Angela Hartnett, MBE.
0:01:59 > 0:02:03She's expecting show-stopping dishes.
0:02:03 > 0:02:04You cannot wing desserts,
0:02:04 > 0:02:06there's no short cuts here.
0:02:06 > 0:02:09So you really have to make sure that everything is right.
0:02:10 > 0:02:11So, lads, down to the last course,
0:02:11 > 0:02:13who's going to make it through tomorrow?
0:02:13 > 0:02:16Massive day today, I'm gunning for both of you.
0:02:16 > 0:02:19I've got to deliver a point above Andrew at least, so, you know,
0:02:19 > 0:02:21I've got to smash it.
0:02:21 > 0:02:23I've got loads going on with this one,
0:02:23 > 0:02:24there's no in between.
0:02:24 > 0:02:26- That's not like you(!) - No, Danny, you never do that(!)
0:02:26 > 0:02:28THEY LAUGH
0:02:28 > 0:02:31But, no, literally I could be going out if I don't pull this one off.
0:02:31 > 0:02:32Right, look out, then.
0:02:32 > 0:02:34May the best chef win.
0:02:36 > 0:02:39First up, Danny Gill, who's taken risks all week
0:02:39 > 0:02:43with his inventive contemporary dishes topping the leaderboard.
0:02:43 > 0:02:46Today, he's serving another risky dish,
0:02:46 > 0:02:49hoping it will take him through to the judging chamber.
0:02:49 > 0:02:51My dessert is very complicated,
0:02:51 > 0:02:54there's lots of elements that can go wrong.
0:02:54 > 0:02:57If I pull this off, maybe I could pull out that elusive 10.
0:03:01 > 0:03:03- Hello, Danny, how are you? - Hello, Chef.- You all right?
0:03:03 > 0:03:06- Top of the leaderboard.- Yeah. It's a good place to be.
0:03:06 > 0:03:09- What's the name of your dessert? - It's called Jam Penny.
0:03:09 > 0:03:13- I wanted to come up with a dish which represents giving back.- Yeah.
0:03:13 > 0:03:15Jam Penny, it's an interpretation of a Victoria sponge,
0:03:15 > 0:03:17it's cut into little pennies.
0:03:17 > 0:03:20I came across a British tradition called Maundy money,
0:03:20 > 0:03:25where the Queen gives out purses containing commemorative coins.
0:03:25 > 0:03:27It's something that I didn't know about before.
0:03:27 > 0:03:30My menu, I wanted it to be a little bit of a history lesson.
0:03:30 > 0:03:33So all the ingredients are the ingredients of what you'd have
0:03:33 > 0:03:35- in Victoria sponge.- OK.
0:03:35 > 0:03:37And I'm going to make a raspberry and Earl Grey tea.
0:03:37 > 0:03:40- I'm going to be making a raspberry pate de fruit jelly...- Right.
0:03:40 > 0:03:42..this is going to resemble some laces.
0:03:42 > 0:03:44- Laces?- For the moneybags.
0:03:44 > 0:03:47We've got some beautiful white chocolate.
0:03:47 > 0:03:49- I'm going to temper this down... - Yeah.
0:03:49 > 0:03:51One element is going to be the bag.
0:03:51 > 0:03:52- One...- The moneybag?- Yeah.
0:03:52 > 0:03:55One element is going to be a coin.
0:03:55 > 0:03:56- Going to mix some with feuilletine. - Yeah.
0:03:56 > 0:03:59Which is basically a broken down wafer.
0:03:59 > 0:04:01That's going to give a real nice texture to the dish.
0:04:01 > 0:04:03And also what's the machine here you've got?
0:04:03 > 0:04:05So we've got a candyfloss machine.
0:04:05 > 0:04:06OK, fairground machine.
0:04:06 > 0:04:08I've told you quite a lot about this dish already,
0:04:08 > 0:04:11- and I want to save this one as a little bit of a surprise.- OK.
0:04:11 > 0:04:13So you'll have to wait and see on that one.
0:04:13 > 0:04:14Wow, it sounds exciting.
0:04:14 > 0:04:17I can't do any more than what I have done so, you know,
0:04:17 > 0:04:18it's all down to this one now.
0:04:18 > 0:04:21- Well, you've done very well so far, Danny...- Thank you, Chef.
0:04:21 > 0:04:24- ..I'm looking forward to this. - Thank you.- Good luck.
0:04:24 > 0:04:26He really seems to have nailed the idea behind this,
0:04:26 > 0:04:29if he can pull that off, making these purses
0:04:29 > 0:04:31with this chocolate money,
0:04:31 > 0:04:34and the raspberry flavoured jelly, it sounds really exciting.
0:04:36 > 0:04:38Next is Daniel Smith,
0:04:38 > 0:04:42his classically inspired menu hasn't always wowed veteran Angela,
0:04:42 > 0:04:45and he's only one point ahead of Andrew.
0:04:45 > 0:04:49He can't afford any slip-ups if he's going to make it through to Friday.
0:04:49 > 0:04:52I'm apprehensive, I've got a lot of things to do.
0:04:52 > 0:04:54100% want to stay in the competition,
0:04:54 > 0:04:56I want to cook for the judges.
0:05:00 > 0:05:01- Hi, Daniel.- Hello, Angela.
0:05:01 > 0:05:03- How are you?- Very well.- Good.
0:05:03 > 0:05:06Oh, raspberries again. Tell me the name of your dish.
0:05:06 > 0:05:07National Treasure.
0:05:07 > 0:05:10OK. Who is the Queen, I imagine?
0:05:10 > 0:05:12Well, the Queen is our national treasure,
0:05:12 > 0:05:15but also our fantastic Great Britons that have obviously
0:05:15 > 0:05:18- been honoured by the Queen are our national treasures as well.- Yeah.
0:05:18 > 0:05:20- So as a double edge...- Yeah. - ..I've devoted this dish,
0:05:20 > 0:05:22- which is fundamentally a peach melba.- OK.
0:05:22 > 0:05:25So I've got some fantastic English raspberries here,
0:05:25 > 0:05:29- some of them are going made into a panna cotta type cream...- Yep.
0:05:29 > 0:05:31..and then it's going to be a gold leaf
0:05:31 > 0:05:33- and champagne jelly set on top.- Nice.
0:05:33 > 0:05:36I'm also going to be serving a white peach bellini,
0:05:36 > 0:05:38with the English sparkling wine.
0:05:38 > 0:05:40There's also going to be some tarragon poached white peaches.
0:05:40 > 0:05:43I've never had tarragon with peaches, that works well together?
0:05:43 > 0:05:45- Yes, it does work... - Good combination?- Very, very subtle.
0:05:45 > 0:05:47Pistachios, what you doing with those?
0:05:47 > 0:05:50So I've got some pistachio, I'm going to make a snow, I suppose.
0:05:50 > 0:05:52Obviously I'm going for the gold leaf in there
0:05:52 > 0:05:56to represent our national treasures and gold signifies that.
0:05:56 > 0:05:58And how are you feeling overall, Daniel?
0:05:58 > 0:06:00- It's still very close between you all.- Yeah, it's massively close.
0:06:00 > 0:06:03- Yeah.- I've still got to deliver the best I can cos I'm sure
0:06:03 > 0:06:06- Andrew could come up with a stonker and I'm gone...- OK.
0:06:06 > 0:06:09..so I've really got to, I've really got to deliver on this course.
0:06:09 > 0:06:11I'm looking forward to tasting a delicious peach dessert.
0:06:11 > 0:06:14OK. Thank you very much. Thank you.
0:06:14 > 0:06:17In this dessert, he is pushing himself a bit more.
0:06:17 > 0:06:20He's doing this foam, he's doing a raspberry gel.
0:06:20 > 0:06:23So there's lots of different things he's working on to really push
0:06:23 > 0:06:27the gastronomy and the technical side for his dish.
0:06:27 > 0:06:30Last is Andrew Scott, he's bottom of the leaderboard,
0:06:30 > 0:06:34but he's determined to impress with a visually exciting dessert,
0:06:34 > 0:06:37in a bid to win a place in the judging chamber.
0:06:38 > 0:06:40I don't think anyone's going to catch Danny,
0:06:40 > 0:06:43but I need to smash Daniel so... And I know he's worried.
0:06:46 > 0:06:48- Hi, Andrew.- How you doing, Chef? - I'm all right, how you doing?
0:06:48 > 0:06:51- I'm well, thank you. - OK, and how are you feeling?
0:06:51 > 0:06:53Do you feel this dish can pull you through?
0:06:53 > 0:06:56I'm feeling really positive, I've hit the brief, I think, with it.
0:06:56 > 0:06:59- So, tell me the name of your dish. - The name of my dessert
0:06:59 > 0:07:03is Rita's Afternoon Tea and it's inspired by this lady here, Rita.
0:07:03 > 0:07:04And who's Rita, then?
0:07:04 > 0:07:07When I first started work, at 14,
0:07:07 > 0:07:09- I was a kitchen porter in my local hotel.- OK.
0:07:09 > 0:07:12She worked at the hotel for 43 years
0:07:12 > 0:07:14and basically served afternoon tea.
0:07:14 > 0:07:18She got an MBE for her services to the hotel industry.
0:07:18 > 0:07:20Oh, right, fantastic. And have you told her you are doing this dish
0:07:20 > 0:07:24- in her honour?- Yeah, I've told her and she's over the moon.
0:07:24 > 0:07:27So is this Rita's Afternoon Tea or your afternoon tea?
0:07:27 > 0:07:29- Er, a bit of both.- Right. - I spoke to her,
0:07:29 > 0:07:32- her favourite dessert is a lemon meringue pie.- Yeah.
0:07:32 > 0:07:34So I'm going to do, like, a lemon meringue pie tartlet.
0:07:34 > 0:07:37I'm going to rework scones, jam and cream,
0:07:37 > 0:07:39Making a doughnut, rolling it in strawberry sugar
0:07:39 > 0:07:41made from the freeze-dried strawberries,
0:07:41 > 0:07:43- and filling it with a clotted cream mousse.- Yeah.
0:07:43 > 0:07:46And then in a teacup that's going to go on the trolley,
0:07:46 > 0:07:49- I'm going to do a blueberry compote...- Right.
0:07:49 > 0:07:51..with some elderflower, and then on top of there,
0:07:51 > 0:07:53- Cambridge, burnt Cambridge cream... - Yeah.
0:07:53 > 0:07:55..and then topped with a verjus espuma.
0:07:55 > 0:07:57And do you think that all will work together as one dish?
0:07:57 > 0:08:00That's what... I did look at that, because I don't think
0:08:00 > 0:08:02- I can do one thing for an afternoon tea...- Yeah.
0:08:02 > 0:08:03- ..and get away with it.- Sure.
0:08:03 > 0:08:05So, three things for me, little bit of choice.
0:08:05 > 0:08:08If I can cook every single dish perfectly,
0:08:08 > 0:08:10then I could come out on top.
0:08:11 > 0:08:13So Andrew's afternoon tea,
0:08:13 > 0:08:17let's hope that it lives up to what these Great Britons are about.
0:08:17 > 0:08:20You know, this has to marry as one whole dessert,
0:08:20 > 0:08:23even though it's three little individual items,
0:08:23 > 0:08:24they need to come together.
0:08:27 > 0:08:29As the chefs get cooking,
0:08:29 > 0:08:32there's a determined atmosphere in the kitchen.
0:08:32 > 0:08:35- Everyone's really going for it, aren't they?- Yep.
0:08:35 > 0:08:37While I'm stirring, I'm praying.
0:08:37 > 0:08:40Daniel, you're looking a bit more worried.
0:08:40 > 0:08:41I'm always worried.
0:08:41 > 0:08:45I'm one point behind, I've got to catch Daniel up.
0:08:45 > 0:08:48I don't want to go home today, at all.
0:08:48 > 0:08:49You're trying to chase me,
0:08:49 > 0:08:52so I'm trying to just keep quiet and concentrate on what...
0:08:52 > 0:08:55Are you playing an attacking game or a defensive game?
0:08:55 > 0:08:57- Who, me?- You.- I'm just cooking!
0:08:57 > 0:08:59HE LAUGHS
0:09:02 > 0:09:04Backs.
0:09:04 > 0:09:06Danny is preparing a sponge...
0:09:08 > 0:09:12..and a raspberry and Earl Grey tea for his inventive dessert,
0:09:12 > 0:09:15inspired by the flavours of jam pennies.
0:09:15 > 0:09:18- Cream, jam...- Yeah.
0:09:18 > 0:09:22..sponge. This is just my interpretation of it.
0:09:22 > 0:09:26He may be top of the leaderboard, but is yet to plate a perfect dish,
0:09:26 > 0:09:28and yesterday dropped points when his presentation
0:09:28 > 0:09:30didn't reflect the brief.
0:09:30 > 0:09:31Yeah, lovely.
0:09:31 > 0:09:35He's hoping this dish tells a clearer story.
0:09:35 > 0:09:38- What's Maundy money? - Maundy money is an annual tradition.
0:09:38 > 0:09:40This is the Queen's way, one way that she gives back,
0:09:40 > 0:09:42not only with the OBEs and the MBEs
0:09:42 > 0:09:44but with commemorative coins.
0:09:44 > 0:09:46I think you've really nailed the brief.
0:09:48 > 0:09:51Andrew is also under pressure to impress.
0:09:51 > 0:09:55He's making mini lemon meringue tartlets for his afternoon tea dish,
0:09:55 > 0:09:58inspired by his friend, Rita Southam,
0:09:58 > 0:10:01awarded an MBE for services to the hotel industry.
0:10:01 > 0:10:04His main course nailed the brief,
0:10:04 > 0:10:07and he's hoping his dessert will do the same.
0:10:07 > 0:10:09I love an afternoon tea.
0:10:09 > 0:10:11It's something that has been on the show a lot before, though -
0:10:11 > 0:10:12so, how is yours different?
0:10:12 > 0:10:15The story's strong behind it, it's based on a real person.
0:10:15 > 0:10:17The stuff she likes to eat.
0:10:17 > 0:10:19The picture, as well. Have you got a picture?
0:10:19 > 0:10:21The picture's on the plate.
0:10:21 > 0:10:22Oh, really?!
0:10:24 > 0:10:26Although Andrew's main course came joint top,
0:10:26 > 0:10:29his other courses haven't scored as highly.
0:10:29 > 0:10:32He has to score more than Daniel today
0:10:32 > 0:10:33or he's going home.
0:10:33 > 0:10:36I've given myself a lot to do on this course.
0:10:36 > 0:10:40It's got to be a memorable dish, it's got to have a wow factor.
0:10:40 > 0:10:44So, I need all that to come through when Angela is trying it.
0:10:44 > 0:10:46Hi, Andrew, how you getting on?
0:10:46 > 0:10:49I'm good, thank you. I'm just making a type of doughnut.
0:10:49 > 0:10:51It's quite light.
0:10:51 > 0:10:54And this is basically the take on the scones with the afternoon tea.
0:10:54 > 0:10:57Yeah. It's a bit like pommes soufflees, so, they open up...
0:10:57 > 0:10:58- Right, OK.- ..slightly hollow inside,
0:10:58 > 0:11:01- so I can stuff them with some clotted cream mousse...- OK, got you.
0:11:01 > 0:11:03..and roll them in the strawberry sugar.
0:11:03 > 0:11:05Which is there.
0:11:05 > 0:11:08Don't want to have too much of that!
0:11:08 > 0:11:10And any risk, making these doughnuts like this?
0:11:10 > 0:11:12A bit like the parsley dumpling on the starter,
0:11:12 > 0:11:15- I told you it was going to be light.- Yeah.
0:11:15 > 0:11:17That ended me. So, I need these to be as light as a feather
0:11:17 > 0:11:19- to make up for the dumpling. - All right.
0:11:19 > 0:11:22- I'm going to let you concentrate. Good luck.- Thank you.
0:11:24 > 0:11:28Daniel is also having problems with his reimagined peach Melba.
0:11:28 > 0:11:33His raspberry panna cotta is taking longer than expected to cool.
0:11:33 > 0:11:36- I'm up against it.- How's your panna cotta? Is it going to be ready?
0:11:36 > 0:11:37- Who knows?- Who knows?!
0:11:37 > 0:11:40- We don't know.- You can't say that!
0:11:40 > 0:11:41I can!
0:11:41 > 0:11:45The mixture needs to chill over ice before it goes in the fridge -
0:11:45 > 0:11:48otherwise it might set unevenly, or not at all.
0:11:48 > 0:11:50I'm trying to get it super cold.
0:11:50 > 0:11:54It's going to be tight, it's going to be tight on time.
0:11:54 > 0:11:56If it goes Pete Tong, I might as well just...
0:11:56 > 0:11:57Get the bus home.
0:11:57 > 0:11:59Exactly.
0:11:59 > 0:12:04The panna cotta will be served with peaches poached with tarragon.
0:12:04 > 0:12:06Those peaches look amazing.
0:12:06 > 0:12:08Yeah, they're really lovely peaches.
0:12:10 > 0:12:12As a proud Norfolkman,
0:12:12 > 0:12:15Daniel called on some favourite regular customers
0:12:15 > 0:12:17to help develop his dessert.
0:12:17 > 0:12:22Alan Gray and Graham Robeson own East Ruston Old Vicarage Gardens,
0:12:22 > 0:12:24a popular attraction in East Norfolk.
0:12:24 > 0:12:28It's a private garden which they allow the general public to visit.
0:12:28 > 0:12:30They've been fantastic customers of mine,
0:12:30 > 0:12:32and I trust their opinion in terms of the food.
0:12:32 > 0:12:35Alan and Graham have spent almost 30 years
0:12:35 > 0:12:38building the 32 acres from scratch.
0:12:38 > 0:12:39There is a walled garden
0:12:39 > 0:12:42commemorating the Queen's Diamond Jubilee,
0:12:42 > 0:12:45and an abundance of fruit and vegetables.
0:12:45 > 0:12:48We always include lots of flowers in with our vegetables,
0:12:48 > 0:12:51because if you include flowers, you get pollinators in -
0:12:51 > 0:12:53but it also cheers the heart of the garden,
0:12:53 > 0:12:55if it has to work among the vegetables, I think.
0:12:55 > 0:12:58- Yeah, I totally agree, it looks amazing.- Yeah.
0:12:58 > 0:13:00As well as running the gardens,
0:13:00 > 0:13:02Graham has been honoured by the Queen
0:13:02 > 0:13:04for voluntary political service.
0:13:04 > 0:13:10I received an OBE, which is officer of the order of the British Empire.
0:13:10 > 0:13:12Pretty distinguished!
0:13:12 > 0:13:14Well, it's very nice to have, yes!
0:13:16 > 0:13:18Daniel's National Treasure peach dessert
0:13:18 > 0:13:20not only honours the Queen,
0:13:20 > 0:13:23but also celebrates his friendship with Graham and Alan -
0:13:23 > 0:13:27so, it was important Daniel got their seal of approval.
0:13:27 > 0:13:29It looks absolutely delightful.
0:13:31 > 0:13:32Fabulous.
0:13:32 > 0:13:33What do you think, Graham?
0:13:33 > 0:13:35The raspberry is very strong.
0:13:35 > 0:13:38Definitely. I think the acidity works nicely within it, as well.
0:13:38 > 0:13:40- As you can see, I've eaten it all! - LAUGHTER
0:13:40 > 0:13:42It has to be a...a 10!
0:13:48 > 0:13:51All week, Daniel has favoured classic cooking,
0:13:51 > 0:13:53but he's hoping that his take on a peach Melba,
0:13:53 > 0:13:57with its modern white peach foam and pistachio snow,
0:13:57 > 0:13:58will be a winner.
0:14:01 > 0:14:03It means masses to me, I want to get to the final.
0:14:03 > 0:14:05So, I'm feeling it, big time.
0:14:07 > 0:14:09Daniel's panna cotta is finally setting -
0:14:09 > 0:14:13but he still needs to finish the jelly which will sit on top.
0:14:13 > 0:14:15Hey, Daniel, how are you?
0:14:15 > 0:14:16Oh, I'm getting there.
0:14:16 > 0:14:19- What's in there? - Some...- Oh, gold leaf.
0:14:19 > 0:14:20Some gold leaf in there,
0:14:20 > 0:14:23there's also...so, they are raspberries
0:14:23 > 0:14:26- that have been steeped in the English wine.- OK.
0:14:26 > 0:14:29That's going to be jelly, just sit on top of my...
0:14:29 > 0:14:31- my panna cotta, I suppose.- OK.
0:14:31 > 0:14:33So, it's going to be poured over this.
0:14:33 > 0:14:36- Which I've been panicking about. - You're normally cool as a cucumber.
0:14:36 > 0:14:40I am normally cool as a cucumber. I'll be fine in a little while.
0:14:40 > 0:14:43- I'll let you get on. Thanks a lot, Daniel.- Thank you.
0:14:46 > 0:14:47What you doing, Danny?
0:14:47 > 0:14:48What aren't I doing?
0:14:48 > 0:14:50LAUGHTER
0:14:50 > 0:14:55All week, Danny has created highly technical and complex dishes.
0:14:55 > 0:14:59With eight elements, his dessert is equally challenging.
0:14:59 > 0:15:02He's tempering chocolate for his Maundy moneybag -
0:15:02 > 0:15:05white chocolate and feuilletine crispies and coins.
0:15:05 > 0:15:07My chocolate is my main concern.
0:15:07 > 0:15:09You've got that points cushion, though,
0:15:09 > 0:15:11so even if you mess up a little bit...
0:15:11 > 0:15:13No, there's no in between with this dessert.
0:15:13 > 0:15:15It's just going to look like a car crash.
0:15:15 > 0:15:16Well, I'm doing three desserts,
0:15:16 > 0:15:18so you can have one of mine, if you want.
0:15:18 > 0:15:19HE LAUGHS
0:15:19 > 0:15:23Danny's also using raspberries to prepare French pate de fruit.
0:15:23 > 0:15:28These sugary and sour jelly sweets will provide the string for his bag.
0:15:28 > 0:15:30It's a tricky and exacting process.
0:15:30 > 0:15:33- OK, Danny...- Hello.- How are you?
0:15:33 > 0:15:35- Er, busy.- Sorry to disturb you(!)
0:15:35 > 0:15:37- No, it's cool, it's cool. - No, what you doing? Tempering?
0:15:37 > 0:15:39I've got my chocolate being tempered just now,
0:15:39 > 0:15:42- and I've got my...- Jelly.
0:15:42 > 0:15:45I've got my ice cream to go on next, and churn that.
0:15:45 > 0:15:46And candyfloss is last minute?
0:15:46 > 0:15:49Candyfloss is right at the last minute.
0:15:49 > 0:15:51And then I'll be there.
0:15:51 > 0:15:53OK, right, Danny, I'm going to let you get on with it, OK?
0:15:53 > 0:15:55Take care.
0:15:56 > 0:15:58Danny looked frenetic, you know?
0:15:58 > 0:16:01Looked like he was literally one hand, one foot, whisking,
0:16:01 > 0:16:05jelly setting. So, let's hope he hasn't given himself too much to do.
0:16:07 > 0:16:10Andrew is also using modern techniques
0:16:10 > 0:16:13for the final element of his afternoon tea.
0:16:13 > 0:16:17He is hoping a blueberry sherbet sorbet...
0:16:17 > 0:16:20and foam using verjus from unripened grapes
0:16:20 > 0:16:23will impress veteran Angela.
0:16:23 > 0:16:24I'm really pushing myself hard.
0:16:24 > 0:16:26I'd be gutted to go today.
0:16:26 > 0:16:29I really want to go through to tomorrow and cook for the judges.
0:16:29 > 0:16:31He's serving the modern components
0:16:31 > 0:16:33with a blueberry and elderflower compote,
0:16:33 > 0:16:37topped with a classic Cambridge burnt cream, or creme brulee.
0:16:38 > 0:16:39Nice, thick custard.
0:16:39 > 0:16:41Hopefully it will set in time -
0:16:41 > 0:16:45and then I'm going to top it with my blueberry sherbet sorbet.
0:16:46 > 0:16:47My verjus foam.
0:16:47 > 0:16:50If the dish goes too hot, the whole thing melts, it's ruined.
0:16:52 > 0:16:56Daniel is first to plate up his reinvented peach Melba.
0:16:56 > 0:16:59He hopes his problematic panna cotta has set.
0:17:02 > 0:17:03The set raspberry panna cotta
0:17:03 > 0:17:07topped with raspberry and gold leaf jelly is first on the plate...
0:17:08 > 0:17:11..followed by raspberry gel...
0:17:11 > 0:17:12and poached peaches.
0:17:12 > 0:17:15- It's all poached nice. - Yeah, poached beautiful.
0:17:15 > 0:17:17Next is a sprinkle of pistachio snow...
0:17:18 > 0:17:20..raspberries...
0:17:20 > 0:17:22and raspberry ripple ice cream.
0:17:23 > 0:17:27Daniel's take on a bellini - white peach foam...
0:17:27 > 0:17:29topped with English sparkling wine,
0:17:29 > 0:17:32is a toast to the Queen's Great Britons.
0:17:32 > 0:17:35The dish is served on a regal cushion.
0:17:38 > 0:17:40Looking pretty, what do you think?
0:17:40 > 0:17:41I can see the wobble already,
0:17:41 > 0:17:43and that's going to be a good panna cotta, I think.
0:17:43 > 0:17:45Well, it's all to play for now.
0:17:45 > 0:17:47It really is. OK, I'm looking forward to tasting this.
0:17:47 > 0:17:49I'll take this, you take the cushion.
0:17:52 > 0:17:54Wow. Looks absolutely stunning, doesn't it?
0:17:54 > 0:17:56Yeah, lovely, it's really set nicely.
0:17:56 > 0:17:58The part we were always worrying about.
0:18:01 > 0:18:04- Happy with the consistency of your panna cotta?- Definitely.
0:18:04 > 0:18:06Falls away straight away once you eat it.
0:18:08 > 0:18:11Just set - just, just literally set.
0:18:11 > 0:18:14Lovely flavour. Mm, really nice.
0:18:14 > 0:18:15And the peaches, they've come out,
0:18:15 > 0:18:18they are cooked exactly as you wanted them to be?
0:18:18 > 0:18:21Totally. They're really bright, so, I'm really happy with that, yeah.
0:18:22 > 0:18:25- Do you like the texture? - I don't know... A bit over-poached?
0:18:25 > 0:18:28And then you've got the raspberry ripple ice cream, I presume?
0:18:28 > 0:18:30- Correct. - And was it pistachio underneath?
0:18:30 > 0:18:34A little bit of pistachio snow, as well, to complement the crunch.
0:18:34 > 0:18:38- He's nailed that.- Yeah? - Awesome texture.
0:18:38 > 0:18:39Mm.
0:18:39 > 0:18:42Hopefully you enjoy the bellini there.
0:18:42 > 0:18:43I'm very happy with it.
0:18:45 > 0:18:46That's really nice.
0:18:47 > 0:18:48You nicking it off me?
0:18:48 > 0:18:50Cheers, mate.
0:18:50 > 0:18:53That's absolutely delicious. Really clean.
0:18:53 > 0:18:54- Mm.- Really fresh.
0:18:54 > 0:18:56Do you think that's fit for a banquet?
0:18:56 > 0:18:59I believe it's fit for royalty now.
0:18:59 > 0:19:01I'd score it a 9.
0:19:02 > 0:19:05I need to concentrate on mine, now, and make it perfect,
0:19:05 > 0:19:08and it will be right down to the wire.
0:19:11 > 0:19:14- How was that?- Fab! I'm happy.
0:19:14 > 0:19:16I'm just hoping she doesn't like it!
0:19:16 > 0:19:17Cheers, mate(!)
0:19:19 > 0:19:23Danny is making the final element of his dessert -
0:19:23 > 0:19:26candyfloss, which will cover his Maundy moneybags.
0:19:26 > 0:19:28This is where I started my bit, you know,
0:19:28 > 0:19:30where I started to learn to cook.
0:19:30 > 0:19:31Did you work on the fair?
0:19:31 > 0:19:34- Yeah!- So, it better be as good as what I used to make when I was 13.
0:19:34 > 0:19:36- DANNY:- I'll try my best for you, Chef, I'll try my best.
0:19:36 > 0:19:39- You doing toffee apples as well? - No toffee apples, no.
0:19:39 > 0:19:41- Goldfish in a bag?- No.
0:19:43 > 0:19:45First on Danny's plate
0:19:45 > 0:19:47is the white chocolate and sponge bag,
0:19:47 > 0:19:50with sweet and sour raspberry string.
0:19:52 > 0:19:55Danny fills the inside with white chocolate mousse,
0:19:55 > 0:19:57white chocolate and feuilletine crispies,
0:19:57 > 0:19:58raspberries...
0:19:59 > 0:20:03..Earl Grey and white chocolate ice cream...
0:20:03 > 0:20:05and white chocolate pennies.
0:20:05 > 0:20:09He covers the edible Maundy moneybag in the candyfloss.
0:20:09 > 0:20:13The raspberry and Earl Grey tea is served in a teapot.
0:20:16 > 0:20:18- Pleased with everything?- Yes.- Good.
0:20:18 > 0:20:19Andrew, what do you think?
0:20:19 > 0:20:22One of the most interesting dishes of the week.
0:20:22 > 0:20:23I totally agree.
0:20:23 > 0:20:25- OK, all right, I'm going to take this one.- Yeah.
0:20:25 > 0:20:27- You bring the tea.- Enjoy.
0:20:27 > 0:20:29Thank you - well done, mate.
0:20:32 > 0:20:34So, the idea is to pour the tea straight onto the candyfloss?
0:20:34 > 0:20:35Yes, please.
0:20:37 > 0:20:38Ah, so it melts it all.
0:20:38 > 0:20:40- Yeah.- Ah, got you.
0:20:40 > 0:20:42I'm not too sure if...it gets put down in front of them,
0:20:42 > 0:20:44they'll know straight off what it is.
0:20:44 > 0:20:46And what about the candyfloss? Does that work for you
0:20:46 > 0:20:49in terms of flavour and what it needed to do for the dish?
0:20:49 > 0:20:52Yeah, it's more of a visual thing -
0:20:52 > 0:20:55and then when you pour the tea over the candyfloss,
0:20:55 > 0:20:57it gives you that little bit of wow factor.
0:20:57 > 0:20:59I'd have liked to have eaten the candyfloss.
0:20:59 > 0:21:01- I love candyfloss. - I like candyfloss, too.
0:21:01 > 0:21:02It's dissolved though, hasn't it?
0:21:02 > 0:21:04And there's your little money.
0:21:04 > 0:21:05- Little coins.- Yeah.
0:21:05 > 0:21:07And what about the ice cream?
0:21:07 > 0:21:11Good flavour? Enough Earl Grey for you, or a bit less?
0:21:11 > 0:21:12I get enough Earl Grey flavour.
0:21:12 > 0:21:15Maybe he could make it a bit more pungent.
0:21:15 > 0:21:17Little raspberry laces.
0:21:17 > 0:21:19Have these come out exactly as you wanted them?
0:21:19 > 0:21:21Did you want them sweeter, sharper?
0:21:21 > 0:21:25I just think they're a little bit of fun on it.
0:21:25 > 0:21:27The laces, though, are a bit... Oof!
0:21:27 > 0:21:28- Really?- Mm.
0:21:28 > 0:21:32Do you think that Great Britons will what it's supposed to represent?
0:21:32 > 0:21:34There's a nice bit of luxury on there with the white chocolate...
0:21:34 > 0:21:36- Yeah.- ..there's freshness with the fruit,
0:21:36 > 0:21:38and it tells a story on the plate.
0:21:38 > 0:21:40I think it's a really original idea
0:21:40 > 0:21:42and I think he's really thought out of the box, here.
0:21:42 > 0:21:44- I'd give him an 8. - 100%. I agree on that.
0:21:46 > 0:21:49Andrew is last to serve his dessert,
0:21:49 > 0:21:52in honour of his Great Briton and friend, Rita Southam MBE.
0:21:53 > 0:21:57He fills his doughnuts with clotted cream mousse
0:21:57 > 0:22:00and dusts with strawberry sugar.
0:22:00 > 0:22:03Everything will be served on a tea trolley.
0:22:03 > 0:22:06- Oh, mate!- Geezer.- Well done.
0:22:06 > 0:22:07- How was it?- Lush, mate.
0:22:07 > 0:22:10- Did she not say anything? - She doesn't give anything away.- No?
0:22:10 > 0:22:12Really doesn't give anything away. Complete blank canvas.
0:22:12 > 0:22:14- So... - HE SIGHS
0:22:14 > 0:22:15Done in!
0:22:17 > 0:22:23Andrew puts the finishing touches to his lemon meringue tartlets...
0:22:23 > 0:22:26and tops with fresh and freeze-dried raspberries.
0:22:30 > 0:22:31His blueberry sherbet sorbet
0:22:31 > 0:22:34is served on the Cambridge burnt cream...
0:22:34 > 0:22:36along with the verjus foam.
0:22:37 > 0:22:39I think we're going out with a bang.
0:22:39 > 0:22:42Freeze-dried blueberry powder finishes the dish.
0:22:46 > 0:22:49This is in honour of Rita. It's Rita's Afternoon Tea.
0:22:49 > 0:22:52There's the lady herself, and that's her little tea trolley.
0:22:52 > 0:22:54- So, the idea is you help yourself to the little items.- Yes.
0:22:54 > 0:22:56Three little treats.
0:22:56 > 0:22:57- So, shall we serve the boys? - Serve the boys.
0:22:57 > 0:23:01- OK.- And you can bring the trolley. - Got the shakes!
0:23:03 > 0:23:04- Right, OK.- Thank you.
0:23:04 > 0:23:05- Right, come on.- Yeah.
0:23:11 > 0:23:14- Well, he's really pulled it out of the bag again, hasn't he?- Yeah!
0:23:14 > 0:23:16- Absolutely stunning.- Yeah, yeah.
0:23:16 > 0:23:19- So, this was a different doughnut mix, wasn't it?- Mm.
0:23:21 > 0:23:23- Cheers.- Cheers.
0:23:25 > 0:23:27I think that's lovely.
0:23:27 > 0:23:30- It's really light. - Really light and crispy, yeah.
0:23:30 > 0:23:31Are they as light as you wanted?
0:23:31 > 0:23:34They are light. I'm relieved, they're light.
0:23:34 > 0:23:38- This sable in this lemon meringue, is this crispy for you?- Mm.
0:23:39 > 0:23:41That's come out perfect for me.
0:23:41 > 0:23:42The base hits the mark.
0:23:42 > 0:23:45Really, really great crunch to it.
0:23:45 > 0:23:48I wouldn't say it's super-sharp, but it's really lemony.
0:23:48 > 0:23:50For me, that works absolutely ever so well.
0:23:50 > 0:23:51I think I've got it right,
0:23:51 > 0:23:54with the balance of meringue and the fresh raspberries on top.
0:23:54 > 0:23:58So, this is with the verjus foam. Is it set enough for you?
0:23:58 > 0:24:00Yeah. Don't want it too firm.
0:24:00 > 0:24:03- DANIEL:- For me, maybe the mixture maybe could be slightly thicker.
0:24:03 > 0:24:06But nevertheless, that definitely does the job.
0:24:06 > 0:24:09Yeah, the blueberry sorbet...
0:24:09 > 0:24:11I think, is my favourite bit in the pot, there.
0:24:11 > 0:24:12Yeah, I think you're right!
0:24:12 > 0:24:15And do you think that's enough for a dessert, or it's too big?
0:24:16 > 0:24:18- It is a big dessert.- Sure. - I know it is.
0:24:18 > 0:24:22I suppose if we were being picky, it's quite big, with three parts.
0:24:22 > 0:24:24And, Rita, she'd like it, do you think?
0:24:24 > 0:24:26I think Rita would be over the moon with it!
0:24:26 > 0:24:28I can't fault it.
0:24:28 > 0:24:29I'm going to give it a 10.
0:24:29 > 0:24:30I'm a bit worried.
0:24:35 > 0:24:38- Pff!- Last one. Glad it's all over and done with?
0:24:38 > 0:24:40- Yeah, I think we all are.- Yeah.
0:24:40 > 0:24:42I feel I've done enough on the dessert,
0:24:42 > 0:24:44but it all lies with Angela.
0:24:47 > 0:24:49Right, both of you guys, I don't want to go home either.
0:24:49 > 0:24:50Fingers crossed.
0:24:50 > 0:24:52- EXHALES:- It's up to her now.
0:24:59 > 0:25:00OK, chefs.
0:25:00 > 0:25:02How are you feeling?
0:25:02 > 0:25:04- Tired.- Tired, yeah.
0:25:04 > 0:25:05Do you feel you've ended on a high?
0:25:05 > 0:25:07Yeah, definitely.
0:25:07 > 0:25:11I'm going to start with you, Daniel, and your National Treasure.
0:25:12 > 0:25:15Almost everything on that dish was soft.
0:25:15 > 0:25:19For me, I felt it needed a little more texture.
0:25:19 > 0:25:21There was a lot of raspberry on the dish.
0:25:21 > 0:25:25Maybe a bit too much raspberry, maybe a bit more peach.
0:25:25 > 0:25:26However...
0:25:27 > 0:25:32..the poached peaches were delicious, absolutely stunning.
0:25:32 > 0:25:34I thought the panna cotta was set beautifully.
0:25:34 > 0:25:37You know, it was a lovely panna cotta.
0:25:37 > 0:25:39And I really like that bellini.
0:25:39 > 0:25:41I thought it was a lovely touch to the dish.
0:25:43 > 0:25:47Now, Danny, your dish, Jam Penny.
0:25:48 > 0:25:52The flavours in the dish were great, absolutely delicious.
0:25:52 > 0:25:54I thought the ice cream was superb.
0:25:54 > 0:25:57I like the sponge and when you poured the tea with the sponge,
0:25:57 > 0:25:59you know, it really sort of worked together.
0:25:59 > 0:26:02And the candyfloss on top was a really lovely bit of theatre.
0:26:04 > 0:26:09But when I first saw the dish, I wasn't quite clear what it was.
0:26:09 > 0:26:12I wasn't sure that it looked enough like a bag
0:26:12 > 0:26:15and I think you probably need to work on your presentation.
0:26:17 > 0:26:22Andrew, your dish, Rita's Afternoon Tea.
0:26:22 > 0:26:24As always in this competition,
0:26:24 > 0:26:27you thought hard about that brief and you always get it right.
0:26:29 > 0:26:31I thought the lemon meringue was lovely and tart,
0:26:31 > 0:26:33it wasn't overly set,
0:26:33 > 0:26:36and you really got that crunch in the biscuit.
0:26:36 > 0:26:38The doughnuts, they were lovely and light,
0:26:38 > 0:26:40much nicer than I anticipated -
0:26:40 > 0:26:42and in the Cambridge cream, I liked the foam on that,
0:26:42 > 0:26:44nice little touches.
0:26:47 > 0:26:49But the consistency of the cream, I felt, to me,
0:26:49 > 0:26:51was a little bit loose.
0:26:51 > 0:26:53Maybe could have set a little bit longer.
0:26:54 > 0:26:58As you said, and we both said, it's a big dessert.
0:26:58 > 0:27:00Is that too heavy to finish on at the end of a meal?
0:27:02 > 0:27:04Now to the scores.
0:27:05 > 0:27:08The chef with a 9...
0:27:09 > 0:27:13..which gives them the highest score through this week...
0:27:15 > 0:27:16..is Danny.
0:27:16 > 0:27:19Well done. You led all week, there was some great cooking there
0:27:19 > 0:27:21and great technical ability there.
0:27:21 > 0:27:23- So, well done.- Thank you.
0:27:23 > 0:27:25Two chefs left.
0:27:25 > 0:27:27But there's only one of you, I'm afraid,
0:27:27 > 0:27:30who's going through with Danny to cook for the judges.
0:27:31 > 0:27:32Daniel...
0:27:34 > 0:27:37..I'm scoring you, for this round...
0:27:37 > 0:27:38an 8.
0:27:41 > 0:27:42And Andrew...
0:27:44 > 0:27:45..I'm giving you...
0:27:48 > 0:27:49..an 8.
0:27:50 > 0:27:51So, that means, Daniel,
0:27:51 > 0:27:54you're going to be cooking tomorrow with Danny.
0:27:54 > 0:27:56Well done, boss.
0:27:56 > 0:27:58- Hard luck.- Yeah. No worries.
0:27:58 > 0:28:00I thought it was a 10.
0:28:00 > 0:28:02Andrew, commiserations.
0:28:02 > 0:28:03Danny, Daniel, good luck.
0:28:03 > 0:28:05- Thank you, Chef.- Thank you.
0:28:07 > 0:28:08- What a great week.- Thank you.
0:28:08 > 0:28:11- Well done, guys.- Thank you.
0:28:11 > 0:28:12Toughest week of my life.
0:28:12 > 0:28:15The Great British Menu kitchen is a beast.
0:28:15 > 0:28:16Geezer!
0:28:18 > 0:28:20That was the big risk dish for me, the dessert,
0:28:20 > 0:28:23but I pulled it off.
0:28:23 > 0:28:24So I'm very happy with that.
0:28:26 > 0:28:27I've got one more hurdle to go.
0:28:27 > 0:28:29Still got to get past the judges -
0:28:29 > 0:28:30and beat Daniel tomorrow.
0:28:30 > 0:28:31All right, I'm going for a beer.
0:28:31 > 0:28:33We're all going for a beer!