0:00:03 > 0:00:06It's Judgment Day for our two newcomers.
0:00:06 > 0:00:07Daniel Smith...
0:00:07 > 0:00:11- I'm getting there, I'm winning. - ..is up against Danny Gill...
0:00:11 > 0:00:13I've pushed myself to the limit with that one.
0:00:13 > 0:00:16..for the chance to represent the central region
0:00:16 > 0:00:18in the National Finals.
0:00:18 > 0:00:20- No going back. - There's no going back now.
0:00:20 > 0:00:21The ultimate goal -
0:00:21 > 0:00:25to see their dish on the menu of an historic banquet,
0:00:25 > 0:00:27celebrating the everyday Great Britons
0:00:27 > 0:00:31honoured by the Queen throughout her remarkable reign,
0:00:31 > 0:00:34at London's Palace of Westminster.
0:00:37 > 0:00:40Danny has plated high-scoring dishes all week
0:00:40 > 0:00:43and is focused on extending his winning streak.
0:00:43 > 0:00:46I believe in it and I hope it'll get me through to finals week.
0:00:46 > 0:00:50But Daniel is confident his dishes will impress the judges
0:00:50 > 0:00:54- and see him through over Danny. - It's a great dish, Danny.
0:00:54 > 0:00:56I just think mine is maybe a bit better.
0:00:56 > 0:01:00Only the finest chef will be crowned central champion.
0:01:00 > 0:01:01I really, really can't call it.
0:01:02 > 0:01:04It's all down to the judges now.
0:01:05 > 0:01:07It's going to kill me, this competition.
0:01:08 > 0:01:10The winner is...
0:01:22 > 0:01:25Daniel Smith has cooked consistently all week.
0:01:25 > 0:01:30His classic menu with an emphasis on local produce has paid off,
0:01:30 > 0:01:32but he knows he has to make improvements
0:01:32 > 0:01:34if he's going to reach the finals.
0:01:34 > 0:01:36I think it's going to be really close today.
0:01:36 > 0:01:38It'll be amazing to get to the finals week
0:01:38 > 0:01:40and I'm just going to do my best to do that.
0:01:40 > 0:01:42I really, really want this.
0:01:42 > 0:01:44Well, this is what it all boils down to.
0:01:44 > 0:01:46All the best, mate, it's been a pleasure.
0:01:48 > 0:01:51Danny Gill topped the leaderboard for each course,
0:01:51 > 0:01:54receiving two nines, the highest scores of the week.
0:01:54 > 0:01:57He's determined to come out on top again today.
0:01:57 > 0:02:00I represent some great chefs who have all made it
0:02:00 > 0:02:02to the banquet from central region.
0:02:02 > 0:02:04I can't put into words how much I want this.
0:02:04 > 0:02:05I haven't came here to come second.
0:02:08 > 0:02:13The central region has produced five banquet winners over the history
0:02:13 > 0:02:16of GBM, so judges Matthew Fort,
0:02:16 > 0:02:20Prue Leith and Oliver Peyton have high expectations.
0:02:20 > 0:02:23Both these chefs are walking in the footsteps of giants.
0:02:23 > 0:02:26Danny Gill is an incredibly ambitious young man
0:02:26 > 0:02:31and is about to open his new pub. I'm sure we'll get some fireworks.
0:02:31 > 0:02:33Daniel's already running his own pub.
0:02:33 > 0:02:35He trained at Le Gavroche, which is about as good a training
0:02:35 > 0:02:37as you can get. I think,
0:02:37 > 0:02:40here's a man who's going to compete down to the very last dish.
0:02:40 > 0:02:42I want something original and surprising.
0:02:42 > 0:02:45That's it. I want dishes I'm going to remember.
0:02:45 > 0:02:47I want dishes I want to eat.
0:02:47 > 0:02:48PRUE LAUGHS
0:02:50 > 0:02:53Is there a particular judge you're worried about today, Dan?
0:02:53 > 0:02:54One you want to impress the most,
0:02:54 > 0:02:56one that will be more critical than the others?
0:02:56 > 0:02:58I think they're all going to be critical, I don't mind.
0:02:58 > 0:03:00I think they're all lovely people,
0:03:00 > 0:03:03so I'm being very politically correct on that one.
0:03:10 > 0:03:12- Hello, chefs.- Hello, good morning. - Good morning.
0:03:12 > 0:03:14- Danny, how are you feeling?- It's been an up-and-down week,
0:03:14 > 0:03:17bit of an emotional roller-coaster in this kitchen.
0:03:17 > 0:03:20Exactly the same. It's surreal being here, really proud.
0:03:20 > 0:03:22- PRUE:- Danny, Angela gave you a couple of nines.
0:03:22 > 0:03:24- Yes.- We prefer tens.
0:03:24 > 0:03:26- Me too!- Are you going to do something about that?
0:03:27 > 0:03:30I've taken on board all the feedback and criticism all week.
0:03:30 > 0:03:33I'm going to take it constructively
0:03:33 > 0:03:35and cook my heart out for you guys today.
0:03:36 > 0:03:39Daniel, couple of sevens, couple of eights?
0:03:39 > 0:03:41- Yeah.- Are you going to improve those dishes?
0:03:41 > 0:03:42I'm going to do my best.
0:03:42 > 0:03:44Danny's got the tricks, I've got the flavour,
0:03:44 > 0:03:47so I'm just going to hope that I can give you that.
0:03:47 > 0:03:50- Today is a new day, good luck. - Thank you very much.- Thank you.
0:03:55 > 0:03:58- Are you nervous?- I'm pumped to really honour these Great Britons
0:03:58 > 0:04:00that have been regarded so well with the Queen.
0:04:00 > 0:04:03Yeah, it's massive for me for them to sit together and eat one of my
0:04:03 > 0:04:06dishes at the banquet, it would be a dream come true, it really would.
0:04:07 > 0:04:11Daniel is first to plate up his partridge starter,
0:04:11 > 0:04:12Making A Difference,
0:04:12 > 0:04:15celebrating Norfolk produce and honouring
0:04:15 > 0:04:18the Game & Conservation Trust.
0:04:18 > 0:04:21Veteran, Angela, praised the dish for its presentation,
0:04:21 > 0:04:25but felt it needed more apple and ginger puree, and more texture.
0:04:25 > 0:04:27You got a seven from Angela,
0:04:27 > 0:04:29are you confident you can get a higher score
0:04:29 > 0:04:31- out of the judges today? - Well, I'm just going to do my best.
0:04:31 > 0:04:33All I'm going to do is do a little bit more puree,
0:04:33 > 0:04:35a little bit more of the pork crumb.
0:04:35 > 0:04:37I've got the presentation, I've got the story,
0:04:37 > 0:04:38so this can just finish it off.
0:04:40 > 0:04:43The chefs will also be marked by a guest judge,
0:04:43 > 0:04:47someone who understands how British food has been totally transformed
0:04:47 > 0:04:49during the Queen's reign.
0:04:49 > 0:04:53Enam Ali moved to the UK from Bangladesh in the 1970s.
0:04:53 > 0:04:55He's now a respected food entrepreneur,
0:04:55 > 0:04:59who was awarded an MBE for his services to the food industry.
0:05:01 > 0:05:03Enam, what an honour it is to have you.
0:05:03 > 0:05:05- Welcome.- Thank you. - Finally, a professional.
0:05:05 > 0:05:07Thank you. THEY LAUGH
0:05:07 > 0:05:09Hello. I'm Enam Ali.
0:05:09 > 0:05:11How did it all begin?
0:05:11 > 0:05:14I came here in this country first to study law,
0:05:14 > 0:05:18but I decided I wanted to do hospitality and management.
0:05:18 > 0:05:20You didn't just start your own restaurant, eventually.
0:05:20 > 0:05:23You also started the Curry Awards, didn't you?
0:05:23 > 0:05:25Yes, I always had curry,
0:05:25 > 0:05:28born in India, but making it greater in Britain.
0:05:28 > 0:05:30We are the producer of the best British curry
0:05:30 > 0:05:32of the best curry in the world.
0:05:32 > 0:05:33How was it meeting the Queen?
0:05:33 > 0:05:36Amazing. She is the greatest woman in the universe.
0:05:36 > 0:05:40I just couldn't describe how lovely woman she is.
0:05:40 > 0:05:43We're looking for great food to celebrate Great Britons
0:05:43 > 0:05:44of a great Queen's reign.
0:05:44 > 0:05:46I'm looking for, not only great food,
0:05:46 > 0:05:50I'm looking for divine. Looks good, tastes good, smells good.
0:05:50 > 0:05:54- That's the point.- It has to be a real wow factor.
0:05:56 > 0:05:59In the kitchen, Daniel is plating his starter.
0:05:59 > 0:06:03Partridge Tea Consomme is served in shotgun cartridges.
0:06:03 > 0:06:07On the plate is a larger portion of the apple and ginger puree,
0:06:07 > 0:06:09following Angela's suggestion.
0:06:09 > 0:06:14Then Norfolk-foraged girolle, partridge breast,
0:06:14 > 0:06:15and parsley crumb.
0:06:16 > 0:06:19- So, are you going to beat me today? - We'll see, we'll see.
0:06:19 > 0:06:21Daniel garnishes with watercress,
0:06:21 > 0:06:24extra pork crackling for texture,
0:06:24 > 0:06:28apple matchsticks and shallot rings.
0:06:29 > 0:06:31The dishes are served in medal boxes.
0:06:33 > 0:06:34Thank you.
0:06:40 > 0:06:41It looked lovely.
0:06:41 > 0:06:43Yes, I'm happy with that. It's hard.
0:06:47 > 0:06:49- Oh.- Intriguing smells.
0:06:53 > 0:06:55I love the freshness of the raw apple.
0:06:55 > 0:06:58I do wonder where the apple puree is.
0:06:58 > 0:07:01Yes, it's hunt the apple puree.
0:07:01 > 0:07:04- Exactly.- I don't think it's any worse off for it.
0:07:04 > 0:07:07One of the glories of this dish is unquestionably the consomme.
0:07:07 > 0:07:09I love the consomme, it's very well balanced.
0:07:09 > 0:07:12The shallot ring has really complemented the crispy...
0:07:12 > 0:07:14Gives a real bite into this.
0:07:14 > 0:07:19This is quite clearly a Grayling partridge and they are indigenous
0:07:19 > 0:07:20to Norfolk where he comes from,
0:07:20 > 0:07:24so I think all of that story is very valuable.
0:07:24 > 0:07:27I think the partridge is really delicate. It's very beautifully cooked.
0:07:27 > 0:07:30It has got juice, it has got the flavour.
0:07:30 > 0:07:32I really don't think it's a modern dish.
0:07:32 > 0:07:36It relies on classical techniques. It's a classical combination,
0:07:36 > 0:07:37but it's beautifully done.
0:07:37 > 0:07:40Amazing combination. I think for me, it's brilliant.
0:07:46 > 0:07:49Danny is next to plate his complex starter.
0:07:49 > 0:07:50I want a high score with this one,
0:07:50 > 0:07:52I want to get off to a good start with the judges.
0:07:52 > 0:07:57His reinvention of coronation chicken with unusual mango ravioli
0:07:57 > 0:07:59is served on floral plates.
0:07:59 > 0:08:03A nod to the chef and florist who created the original recipe.
0:08:03 > 0:08:07Veteran Angela felt the ambitious dish didn't quite come together
0:08:07 > 0:08:09and needed more spice.
0:08:09 > 0:08:12It was Danny's lowest-scoring dish of the week.
0:08:13 > 0:08:15We both got seven so we both know there's room for improvement.
0:08:15 > 0:08:16- Exactly.- I think,
0:08:16 > 0:08:19just putting a little bit more of the coronation dressing on the plate
0:08:19 > 0:08:22will give that more curry flavour that Angela was looking for.
0:08:22 > 0:08:25First on Danny's plates is mango ravioli,
0:08:25 > 0:08:27stuffed with coronation chicken and scallop.
0:08:27 > 0:08:29Little bit more filling going on in there,
0:08:29 > 0:08:32make it feel like more of a starter rather than just little pieces
0:08:32 > 0:08:34on the plate.
0:08:34 > 0:08:36His scallop tartare is also served in a ravioli
0:08:36 > 0:08:38to help bring the dish together.
0:08:40 > 0:08:43Next are seared scallops with chicken skin...
0:08:43 > 0:08:46- Scallops are bang on the money.- Yes, I'm happy with the scallops, yes.
0:08:46 > 0:08:50..followed by confit chicken and puffed wild rice.
0:08:50 > 0:08:52The garnishes are pickled shallots,
0:08:52 > 0:08:56pickled jasmine raisins and spiced mango puree.
0:08:56 > 0:09:00Danny adds extra coronation sauce to increase the spice levels
0:09:00 > 0:09:04and finishes with shallot rings and edible flowers.
0:09:11 > 0:09:12Let's go, please.
0:09:16 > 0:09:18- Well done, mate. Looking good.- Yeah.
0:09:18 > 0:09:20Looking good.
0:09:20 > 0:09:21Wow.
0:09:22 > 0:09:24Ah, a floral tribute.
0:09:25 > 0:09:28I think it's spectacular.
0:09:28 > 0:09:30I just hope the judges can appreciate where I'm coming from
0:09:30 > 0:09:32- with it.- Yeah.
0:09:32 > 0:09:35I am exhausted just looking at it, to be honest with you.
0:09:35 > 0:09:36There's just too much happening.
0:09:36 > 0:09:38Actually, the flavours are fantastic.
0:09:38 > 0:09:41The raw tartare of scallop is delicious.
0:09:41 > 0:09:44There are a lot of very fine flavours in there, very nice spicing,
0:09:44 > 0:09:47- some very nice pickling. - Do you like overcooked scallop?
0:09:47 > 0:09:51Well, the one you had is not my one, my one is absolutely perfect.
0:09:52 > 0:09:56It would have been nice to have more of the coronation sauce, more curry.
0:09:56 > 0:09:58You don't have to make it too strong,
0:09:58 > 0:10:01otherwise you may not be able to taste other details.
0:10:01 > 0:10:04But I think he did it perfectly for a lighter version of curry.
0:10:04 > 0:10:09But, it is a dish of parts, not a dish of unity.
0:10:09 > 0:10:11I would give this an eight.
0:10:13 > 0:10:14That's ridiculous.
0:10:20 > 0:10:23Daniel is first to plate up his fish course.
0:10:23 > 0:10:26This lobster's fighting me back, Danny.
0:10:26 > 0:10:28- Struggling to get the shells off there?- Yeah.
0:10:28 > 0:10:30Well, make sure you take it all off.
0:10:30 > 0:10:34Don't think Prue Leith will appreciate that in her dish.
0:10:34 > 0:10:36Above And Beyond scored eight in the week.
0:10:36 > 0:10:40The crab and potato risotto served with lobster celebrates Norfolk
0:10:40 > 0:10:44produce. It's been inspired by his local lifeboat volunteers.
0:10:45 > 0:10:49I've got a real strong story with a heritage of the Caistor lifeboat.
0:10:49 > 0:10:50Caistor men never turn back.
0:10:50 > 0:10:53I am one of those men that have lived in Caistor.
0:10:53 > 0:10:55- So you're not turning back? - I'm not turning back today.
0:10:55 > 0:10:58- What changes are you making? - The dish is exactly the same,
0:10:58 > 0:11:01I'm just going to serve the sauce separately and I'm going to put
0:11:01 > 0:11:03a bit more of the lobster emulsion on the plate,
0:11:03 > 0:11:05make more of a highlight of that.
0:11:05 > 0:11:07Happy with everything? Do you need a quick hand?
0:11:07 > 0:11:10Danny helps fill glass pans with cheese custard,
0:11:10 > 0:11:13so the judges can serve themselves,
0:11:13 > 0:11:17as Daniel spoons potato and crab risotto into his bowls.
0:11:17 > 0:11:18He tops with lobster,
0:11:18 > 0:11:22warmed through with garlic and parsley butter and lemon puree.
0:11:23 > 0:11:28Samphire and lobster emulsion complete the dish.
0:11:32 > 0:11:34The bowls are presented on fishing nets.
0:11:36 > 0:11:37All right, thank you.
0:11:43 > 0:11:44That was hard work.
0:11:52 > 0:11:54"Good luck, Daniel. Caistor men never turn back."
0:11:59 > 0:12:01I think the lobster's cooked right. There's more sauce.
0:12:01 > 0:12:05- Well done, mate.- Thanks, Danny. - You've got me a bit worried now.
0:12:05 > 0:12:08The lobster is beautifully cooked and has a sweetness.
0:12:08 > 0:12:11The cheese sauce goes perfectly well.
0:12:11 > 0:12:12For me, it's very delicious.
0:12:12 > 0:12:16The potato and crab together, that little crunchiness is really,
0:12:16 > 0:12:18- really perfect.- It's absolutely delicious,
0:12:18 > 0:12:23but the lobster emulsion is just too strong and it dominates
0:12:23 > 0:12:25so that you don't get that lovely fresh crab taste.
0:12:25 > 0:12:28I disagree with you, Prue, I do get the flavour of crabmeat.
0:12:28 > 0:12:32The potato rice, I think that's very clever and it's very modern.
0:12:32 > 0:12:37But it's no fun. Presentation is so important. When it looks good,
0:12:37 > 0:12:40- you remember them.- He's added in a few bits of netting and rope,
0:12:40 > 0:12:42which unfortunately is the only lazy bit of the dish.
0:12:42 > 0:12:43Otherwise, fabulous.
0:12:46 > 0:12:47Danny's fish course -
0:12:47 > 0:12:51Modern Tradition - inspired by the classic flavour combination
0:12:51 > 0:12:54of salmon, cucumber and cream cheese, impressed veteran Angela
0:12:54 > 0:12:58with its technically exact execution and presentation.
0:12:58 > 0:13:00It's a complex, two-tiered dish.
0:13:00 > 0:13:01Angela gave me a nine.
0:13:01 > 0:13:04She felt the brioche on the underneath had gone a little bit
0:13:04 > 0:13:05soggy, which I totally agree with.
0:13:05 > 0:13:08- So I'm just going to be serving the brioche on the top...- Yeah.
0:13:08 > 0:13:10..just give that a little bit of texture on the top.
0:13:10 > 0:13:12It's a great dish, Danny.
0:13:12 > 0:13:15I just think mine maybe is a bit better.
0:13:15 > 0:13:16HE LAUGHS
0:13:18 > 0:13:20First, Danny assembles the top plate.
0:13:20 > 0:13:23On the salmon rillettes and salmon mousse,
0:13:23 > 0:13:25he lays pickled apple and cucumber...
0:13:26 > 0:13:30..brioche slices and aerated cream cheese.
0:13:31 > 0:13:34In the bottom bowl, Danny serves salmon mousse,
0:13:34 > 0:13:39two different types of caviar, pickled cucumber and pickled apple,
0:13:39 > 0:13:41cucumber flowers and dill oil.
0:13:41 > 0:13:43Keeping it exactly the same, Danny?
0:13:43 > 0:13:44Touch more caviar.
0:13:45 > 0:13:48Think they've all got expensive taste.
0:13:48 > 0:13:50Next is the sous vide salmon fillet.
0:13:52 > 0:13:55Daniel helps pour the cucumber consomme into jugs,
0:13:55 > 0:13:59as Danny adds cream cheese frozen in liquid nitrogen to his bowl,
0:13:59 > 0:14:01then covers with the top plate.
0:14:05 > 0:14:07OK, yeah, let's go, please. Thank you.
0:14:09 > 0:14:10Well done, mate.
0:14:12 > 0:14:14- BLEEP!- Thank you for your help.
0:14:22 > 0:14:24Just look at that!
0:14:24 > 0:14:26Oh!
0:14:26 > 0:14:27They're asking for something modern,
0:14:27 > 0:14:30something that the Great Britons that have been honoured by the Queen
0:14:30 > 0:14:32have never seen before - I don't know how many people have seen
0:14:32 > 0:14:36something like that before! I've pushed myself to the limit with that one.
0:14:36 > 0:14:39He has something surprising and something magical.
0:14:39 > 0:14:41I think it's really good for a banquet.
0:14:41 > 0:14:44I like the sort of tartare-y salmon.
0:14:44 > 0:14:46That aerated cream cheese,
0:14:46 > 0:14:47it's really delicious.
0:14:47 > 0:14:51Soft brioche, it's sort of claggy, the top, the texture of it,
0:14:51 > 0:14:53it's all a bit soft.
0:14:53 > 0:14:55It's a very delicate dish.
0:14:55 > 0:14:58- I like it.- The pickling of the cucumber...
0:14:58 > 0:15:01It's actually pretty heavily pickled.
0:15:01 > 0:15:03Honestly, you are nit-picking.
0:15:03 > 0:15:06It's dramatic, it's pretty, it's delicious.
0:15:06 > 0:15:08I like to give nine.
0:15:08 > 0:15:11You have brought that sunlight of generosity into this.
0:15:11 > 0:15:13No, it's not, it's true!
0:15:13 > 0:15:15The flavour is amazing!
0:15:19 > 0:15:23Halfway through cooking and the chefs are preparing their main courses.
0:15:25 > 0:15:28As the judges consider their scores.
0:15:28 > 0:15:31I only had one dish I thought was a complete stinker.
0:15:31 > 0:15:34Otherwise, I thought the cooking's been great.
0:15:34 > 0:15:36I've loved all the dishes this morning.
0:15:36 > 0:15:39I think they're really level pegging.
0:15:39 > 0:15:41At the moment, it could go either way.
0:15:41 > 0:15:43You've noticed I've given nine, eight...
0:15:43 > 0:15:45Mr Generous, you've been!
0:15:45 > 0:15:48Absolutely, I think on that, you are quite mean.
0:15:48 > 0:15:49We're only halfway through the day.
0:15:49 > 0:15:52I hope Matthew and I can persuade you downwards
0:15:52 > 0:15:54on some of these dishes as the day progresses!
0:15:54 > 0:15:56- I want to be persuaded upwards! - Me too!
0:15:56 > 0:15:57I want tens!
0:16:00 > 0:16:03Danny is first to plate up his main course.
0:16:03 > 0:16:07Fallow The Dream is a venison Wellington, inspired by his dad,
0:16:07 > 0:16:09a former RAF chef.
0:16:09 > 0:16:13Veteran Angela scored it eight but felt the story of the brief
0:16:13 > 0:16:16- wasn't clear enough. - I've put a little memo together,
0:16:16 > 0:16:17a little picture of my dad.
0:16:17 > 0:16:20Hopefully, that'll bring the plate in with the story
0:16:20 > 0:16:23that I'm trying to tell as well.
0:16:23 > 0:16:27Danny also dropped points for slightly undercooking the Wellington.
0:16:27 > 0:16:30I'm going to try a slightly hotter oven. Couple of minutes longer.
0:16:30 > 0:16:32Hopefully, that should do the deed.
0:16:34 > 0:16:37Danny is aiming to elevate the classic Wellington dish with modern
0:16:37 > 0:16:42accompaniments. First on his plates is pear and pine puree.
0:16:42 > 0:16:44- Borrow some gravy? - No gravy on here, Chef.
0:16:44 > 0:16:46No gravy needed.
0:16:46 > 0:16:49The vegetable elements are raw and sauteed ceps,
0:16:49 > 0:16:54pear compressed in pineapple liquor and black truffle.
0:16:54 > 0:16:57..little sprinkles over there.
0:16:57 > 0:17:00Caramelised celeriac puree is next.
0:17:00 > 0:17:03Finally, Danny carves the venison Wellington,
0:17:03 > 0:17:05hoping it's not too rare this time.
0:17:06 > 0:17:08- Nailed it.- Nailed it?
0:17:12 > 0:17:14Garnish on your right, please.
0:17:15 > 0:17:16Thank you.
0:17:18 > 0:17:20- Well done.- Going to kill me, this competition!
0:17:28 > 0:17:30Yum.
0:17:31 > 0:17:34"I remember Dad cooking for royalty at military banquets,
0:17:34 > 0:17:36"where Wellington was the highlight on the menu.
0:17:36 > 0:17:40"This is my tribute to my father and all those servicemen and women
0:17:40 > 0:17:44"who have been honoured by the Queen for their bravery and service."
0:17:44 > 0:17:47- Very nice.- Quite right, too. - I think it looks better this time.
0:17:47 > 0:17:50Pastry was really crisp, meat was rested perfectly.
0:17:52 > 0:17:54Look at this venison.
0:17:54 > 0:17:55It's just amazing.
0:17:55 > 0:17:58- Really tender. - Goodness, the flavours are good.
0:17:58 > 0:18:00I love the back story with his father,
0:18:00 > 0:18:04I love the way he's taken up venison Wellington as a modern touch on it.
0:18:04 > 0:18:06The detailing on this is very, very impressive
0:18:06 > 0:18:10and even down to the compressed pear as well, which is a slightly different texture.
0:18:10 > 0:18:13Celeriac puree is one of the best I've ever tasted.
0:18:13 > 0:18:14It's creamy and rich.
0:18:14 > 0:18:16Would like a little gravy.
0:18:16 > 0:18:18Really doesn't need it.
0:18:18 > 0:18:20Compared to his other dishes, where there was an awful lot of fireworks
0:18:20 > 0:18:24going on, this is a complete lesson in restraint and quality.
0:18:24 > 0:18:26I just think it's perfectly wonderful.
0:18:26 > 0:18:29- I agree with you.- I'm going to give it a nine.
0:18:29 > 0:18:31I'm going to give it a ten.
0:18:31 > 0:18:32Wow!
0:18:35 > 0:18:39Daniel's main course is a refined take on a Sunday lunch,
0:18:39 > 0:18:43with beef cooked two ways - a roasted fillet and braised shin.
0:18:45 > 0:18:50Angela felt the dish wasn't true to the brief and scored it seven.
0:18:50 > 0:18:52Daniel's also adding a new element.
0:18:52 > 0:18:54I never saw that on your main course!
0:18:54 > 0:18:58You're right! I intended on putting it on but I forgot!
0:18:58 > 0:19:01It's the coppa ham. I'm going to dry this out so it's going to be
0:19:01 > 0:19:02- nice and crisp.- OK.
0:19:05 > 0:19:08First onto Daniel's plates is cauliflower puree,
0:19:08 > 0:19:10butternut squash,
0:19:10 > 0:19:12Romanesco broccoli and shallot.
0:19:15 > 0:19:17Next is the roasted beef fillet.
0:19:17 > 0:19:20- Happy as I can be now.- No going back.- There's no going back now.
0:19:21 > 0:19:25The braised shin of beef, shallot puree
0:19:25 > 0:19:28and the new crispy coppa ham completes the dish.
0:19:30 > 0:19:33Dauphine potatoes and gravy are served separately.
0:19:33 > 0:19:36Cool. Thank you. There we go.
0:19:36 > 0:19:37Thank you.
0:19:40 > 0:19:41Well done, big man.
0:19:42 > 0:19:44You were sweating there!
0:19:46 > 0:19:47You happy with the outcome?
0:19:47 > 0:19:48Ish!
0:19:50 > 0:19:52The return of the cloche!
0:19:52 > 0:19:53I feel I've been missing a cloche!
0:19:53 > 0:19:55Yeah.
0:19:59 > 0:20:01Says it all, doesn't it?
0:20:01 > 0:20:03The cloche is more exciting than what's underneath it!
0:20:06 > 0:20:10Makes no sense. Why have a piece of pork in the middle of a beef dish?
0:20:10 > 0:20:13It's terrible. That shin is dry as a bone.
0:20:13 > 0:20:15I agree the shin is dry.
0:20:15 > 0:20:17I think the fillet is delicious.
0:20:17 > 0:20:19I think the fillet is actually really well flavoured.
0:20:19 > 0:20:21The other disappointing thing is the cauliflower.
0:20:21 > 0:20:25I agree with you. Not cooked properly and it's got no taste.
0:20:25 > 0:20:28I think the potatoes are terrible.
0:20:28 > 0:20:30What happened to Daniel in this dish?
0:20:30 > 0:20:31Where's the Daniel of the previous dishes?
0:20:31 > 0:20:34I'm not going to give it more than a six,
0:20:34 > 0:20:36because it's just... It's Sunday lunch.
0:20:36 > 0:20:37I think five.
0:20:37 > 0:20:41Daniel succeeded in taking the Great out of Great Britain.
0:20:44 > 0:20:46Danny is first to serve his dessert.
0:20:46 > 0:20:50It's another technical dish, with many elements - typical of his menu.
0:20:50 > 0:20:54It includes white chocolate and Earl Grey ice cream,
0:20:54 > 0:20:58raspberry jelly string, sponge cake, candyfloss and tempered chocolate.
0:21:00 > 0:21:01I want to sharpen up my dessert.
0:21:01 > 0:21:04I wasn't as focused as I should have been, putting that on the plate.
0:21:04 > 0:21:08It could have cost me that ten that I wanted, but I'm going to nail it today.
0:21:08 > 0:21:12The dessert - Jam Penny - is inspired by Maundy money -
0:21:12 > 0:21:15bags of commemorative coins handed out by the Queen.
0:21:15 > 0:21:18The ambitious dish scored Danny his second nine of the week.
0:21:18 > 0:21:22I just really hope the judges understand my interpretation
0:21:22 > 0:21:24of the brief. I believe in it and I hope it'll get me through
0:21:24 > 0:21:26- to finals week.- We will see, won't we?
0:21:28 > 0:21:31Danny's Maundy bags are made up of sponge cake,
0:21:31 > 0:21:36white chocolate and feuilletine crispies and raspberry jelly string.
0:21:36 > 0:21:39He pipes in the new white chocolate raspberry mousse
0:21:39 > 0:21:41and adds fresh raspberries.
0:21:42 > 0:21:44Should have just done a banana split!
0:21:44 > 0:21:46Made life easy for myself!
0:21:46 > 0:21:49Next is Earl Grey and white chocolate ice cream
0:21:49 > 0:21:53and white chocolate coins, covered in candyfloss.
0:21:55 > 0:22:00Earl Grey and raspberry tea is in Union flag teapots.
0:22:00 > 0:22:01OK. Let's go.
0:22:07 > 0:22:08Well done. All done.
0:22:12 > 0:22:13Thank you.
0:22:14 > 0:22:15Oh, my God!
0:22:21 > 0:22:24It does not make my heart beat faster, I must say.
0:22:24 > 0:22:26- I'm slightly scared...- Oh!
0:22:26 > 0:22:30Well, at least the candyfloss disappears! That's one good thing.
0:22:30 > 0:22:32You've got me worried!
0:22:32 > 0:22:34- I'm keeping everything crossed. - Well done.
0:22:34 > 0:22:36Cheers, boss.
0:22:36 > 0:22:39It looks like ectoplasm from Doctor Who.
0:22:39 > 0:22:44You'd run screaming from the room if you saw this coming at you!
0:22:44 > 0:22:46It actually doesn't taste too bad.
0:22:46 > 0:22:48Ice cream, very nice.
0:22:48 > 0:22:52Raspberries quite good but it's still not a great pudding, is it?
0:22:52 > 0:22:56It's gone mushy. As I said, I'm looking for divine.
0:22:56 > 0:23:00And it's not even gone near to even good.
0:23:00 > 0:23:02I think with some work...
0:23:02 > 0:23:04I know! I can't believe I'm saying this myself!
0:23:04 > 0:23:07What's gone wrong with me? I quite like it!
0:23:10 > 0:23:13Daniel's reimagined Peach Melba dessert honours the Queen
0:23:13 > 0:23:15and her Great Britons
0:23:15 > 0:23:19and uses British produce including English sparkling wine.
0:23:19 > 0:23:22Veteran Angela wasn't sure if the dish was special enough.
0:23:22 > 0:23:25But still gave it an eight for its delicious flavours.
0:23:25 > 0:23:28Your food all week, it's wowed me with flavour.
0:23:28 > 0:23:31Do you think you've done enough modern interpretation technique
0:23:31 > 0:23:32to hit that part of the brief?
0:23:32 > 0:23:36I've done plenty of modern techniques, but I think maybe not as modern as yours.
0:23:36 > 0:23:40I think you've definitely got the edge on that level, I'm never going to deny...
0:23:40 > 0:23:43Yours tasted great but today I hope mine taste better!
0:23:47 > 0:23:51First onto Daniel's plates is raspberry panna cotta,
0:23:51 > 0:23:54topped with raspberry and sparkling wine jelly.
0:23:54 > 0:23:58Next, raspberry gel and tarragon poached peaches.
0:23:58 > 0:24:00It's really hard to predict what's going to happen.
0:24:00 > 0:24:02We've got two completely different styles of food.
0:24:02 > 0:24:05I really can't call it.
0:24:05 > 0:24:07He finishes with raspberries,
0:24:07 > 0:24:11pistachio snow and raspberry ripple ice cream.
0:24:11 > 0:24:14It makes me smile, just looking at the plate.
0:24:14 > 0:24:17Daniel serves his take on a Bellini in a glass.
0:24:17 > 0:24:21White peach foam, topped with English sparkling wine.
0:24:24 > 0:24:26Here you go.
0:24:26 > 0:24:28We're there.
0:24:28 > 0:24:29Thank you.
0:24:34 > 0:24:35Well done, mate.
0:24:43 > 0:24:44Oh. That's very dainty!
0:24:46 > 0:24:48All done and dusted!
0:24:48 > 0:24:51- You happy?- Done my best, that's all I can do.
0:24:52 > 0:24:55I think it's lovely. Much more grown-up, really.
0:24:55 > 0:24:57Very colourful. Looks good on the plate.
0:24:57 > 0:25:01The raspberry panna cotta with the jelly on top is absolutely delicious.
0:25:01 > 0:25:04- It's not too sweet. - The panna cotta is beautiful.
0:25:04 > 0:25:07It's all very pleasant. Is it fitting the brief?
0:25:07 > 0:25:09I don't think this dish really does that.
0:25:09 > 0:25:12I think it's absolutely delicious. I think the flavours are perfect.
0:25:12 > 0:25:17I think the raspberry ripple ice cream, perfect texture and I also like the sharpness.
0:25:17 > 0:25:19There's not too much sweetness around.
0:25:19 > 0:25:22That is a very nice Bellini, isn't it?
0:25:22 > 0:25:26After the disappointment of his last dish, this is a marked improvement.
0:25:33 > 0:25:34I've done all I can do.
0:25:34 > 0:25:36I've given it my best shot.
0:25:36 > 0:25:38I can't put any more than what I've put into it.
0:25:38 > 0:25:42What I liked about Danny's cooking, a tremendous explosion of invention.
0:25:42 > 0:25:45Ideas firing off here there and everywhere!
0:25:45 > 0:25:47With Daniel, he was far more focused.
0:25:47 > 0:25:50They both want to win so badly.
0:25:50 > 0:25:52They must be having kittens out there.
0:25:52 > 0:25:56- I'm shattered now.- I'll be absolutely gutted if I don't make it through.
0:25:56 > 0:25:58I think it's very, very, very tight.
0:26:12 > 0:26:14Hello, chefs, welcome.
0:26:14 > 0:26:18We had very high expectations from you today and by and large,
0:26:18 > 0:26:19we were not let down.
0:26:19 > 0:26:22Indeed, there was only one point between the winner...
0:26:23 > 0:26:25..and the loser.
0:26:25 > 0:26:28Doesn't surprise me. This man is one of the best cooks I've ever spent
0:26:28 > 0:26:30a week in the kitchen with.
0:26:30 > 0:26:33No, wait a minute, he's the man.
0:26:33 > 0:26:35You can see it was very close.
0:26:35 > 0:26:37I'm sure you'd both like to know, though,
0:26:37 > 0:26:39who the winner of the central region is.
0:26:41 > 0:26:42So I can now tell you...
0:26:44 > 0:26:45..the winner is...
0:26:47 > 0:26:49..Danny.
0:26:49 > 0:26:50Congratulations!
0:26:52 > 0:26:53Well done, my son!
0:26:54 > 0:26:56- Good man!- Oh!
0:26:57 > 0:26:59Thank you so much. It means a lot,
0:26:59 > 0:27:01so much to me.
0:27:01 > 0:27:04Daniel, I'm very sorry.
0:27:04 > 0:27:05Danny's a top guy.
0:27:05 > 0:27:08I've been with him all week and I'm very surprised I was only a point behind.
0:27:08 > 0:27:10You did a great job too, really.
0:27:10 > 0:27:13Danny, you're a really imaginative chef and I think it was your main
0:27:13 > 0:27:16course that really swung it for you.
0:27:16 > 0:27:17I gave it a ten.
0:27:17 > 0:27:18It was just sublime.
0:27:18 > 0:27:20- Thank you.- Perfect.
0:27:20 > 0:27:22It was extremely close to my heart.
0:27:22 > 0:27:24If it hadn't worked out, then my old man would have been...
0:27:24 > 0:27:28- THEY LAUGH - ..extremely disappointed in me!
0:27:28 > 0:27:31Daniel, your fish course was delicious.
0:27:31 > 0:27:34It was. It was an absolute cracker of a dish, I must say
0:27:34 > 0:27:37and marked it very, very highly.
0:27:37 > 0:27:39- Danny, congratulations to you. - Thank you.
0:27:39 > 0:27:43And Daniel, I'm very sorry, I wish you all the best.
0:27:43 > 0:27:46- Danny, we look forward to seeing you in the finals.- Well done, mate.
0:27:46 > 0:27:48- What a week!- What a week!
0:27:48 > 0:27:51- Let's go and have a pint. - THEY LAUGH
0:27:51 > 0:27:52Thank you!
0:27:57 > 0:27:59Trying to read the judges' faces when you're stood in there,
0:27:59 > 0:28:01it's a really tricky one
0:28:01 > 0:28:03and I'm just...absolutely speechless.
0:28:03 > 0:28:06- I'm so made up. - I think the right person won.
0:28:06 > 0:28:09- 'How'd it go?' - I'm through to finals week!
0:28:09 > 0:28:10'You star!'
0:28:10 > 0:28:15His dad will have been very happy that the venison Wellington came out well!
0:28:15 > 0:28:17'Oh, my God!
0:28:17 > 0:28:18'Daniel!'
0:28:18 > 0:28:21He's a top guy. He's a top chef.
0:28:21 > 0:28:22Well done, mate.
0:28:22 > 0:28:23He got the better result.
0:28:23 > 0:28:26- Cheers, mate.- Cheers, mate. - Thanks for a great week.
0:28:26 > 0:28:29This means absolutely everything to me to get through to finals week.
0:28:29 > 0:28:33The next stage now is to get a dish to the banquet and job done.