0:00:02 > 0:00:04It's judgment day,
0:00:04 > 0:00:07as two Michelin-starred returning chef Mark Froydenlund...
0:00:07 > 0:00:11To be London and South East champion is probably, you know, a one-off.
0:00:11 > 0:00:12If it was me, I'd be over the moon.
0:00:12 > 0:00:13..is going head-to-head
0:00:13 > 0:00:16with innovative newcomer Russell Bateman...
0:00:16 > 0:00:19Massively apprehensive. Really nervous.
0:00:19 > 0:00:21..for the chance to represent London
0:00:21 > 0:00:24and the South East in the national finals.
0:00:24 > 0:00:26I think it's really close. I think it's too close to call.
0:00:26 > 0:00:31The prize - to see their dish on the menu of the ultimate banquet,
0:00:31 > 0:00:33celebrating the everyday Great Britons
0:00:33 > 0:00:36honoured by the Queen during her historic reign,
0:00:36 > 0:00:40held at London's iconic Palace of Westminster.
0:00:42 > 0:00:44Russell topped the leaderboard all week,
0:00:44 > 0:00:48and he doesn't want his winning streak to end.
0:00:48 > 0:00:51I've just got to deliver it exactly the same as I did for Richard,
0:00:51 > 0:00:53and hopefully they'll think it is good, you know.
0:00:53 > 0:00:56Standing in his way is Marcus Wareing's protege,
0:00:56 > 0:00:58Mark Froydenlund,
0:00:58 > 0:01:01who, having failed to reach the judges' chamber last year,
0:01:01 > 0:01:03has his sights set on victory.
0:01:03 > 0:01:05Your hands all right there, Russell? Got a bit of a shake on?
0:01:05 > 0:01:08But only one of them will be in with a chance
0:01:08 > 0:01:10of cooking at the banquet.
0:01:10 > 0:01:12The winner is...
0:01:27 > 0:01:29Russell Bateman held his lead all week
0:01:29 > 0:01:32with complex dishes and strong flavours.
0:01:32 > 0:01:35He knows he must cook them all perfectly again today
0:01:35 > 0:01:37to ensure he wins.
0:01:37 > 0:01:39I started this week with three goals.
0:01:39 > 0:01:41One was to get a ten,
0:01:41 > 0:01:44two was to get to the judges' chamber,
0:01:44 > 0:01:46and the third is to get to the final,
0:01:46 > 0:01:48and I don't intend to stop that now.
0:01:49 > 0:01:52- Hey. Good luck.- Good luck. Happy cooking.- Thanks.
0:01:52 > 0:01:55Both chefs scored a ten in the week.
0:01:55 > 0:01:57Now Mark must build on that success
0:01:57 > 0:01:59is he's to make amends for last year.
0:01:59 > 0:02:01It's amazing to be here for a Friday.
0:02:01 > 0:02:04I was so upset last year, so it's really exciting.
0:02:04 > 0:02:05I can't wait to cook for them.
0:02:10 > 0:02:12Judges Prue Leith,
0:02:12 > 0:02:17Oliver Peyton and Matthew Fort are examining the chefs' menus.
0:02:17 > 0:02:19Mark and Russell, two great chefs.
0:02:19 > 0:02:22Huge reputations behind them. Good bit of experience.
0:02:22 > 0:02:25Mark is coming back for the second time.
0:02:25 > 0:02:27Last year, he didn't even get to cook for us,
0:02:27 > 0:02:31which will not have pleased his mentor, Marcus Wareing.
0:02:31 > 0:02:34So, he'll be gunning, I think, this time.
0:02:34 > 0:02:37I'm super excited about Russell, because, if you look at his CV,
0:02:37 > 0:02:38he's worked in lots of amazing places.
0:02:38 > 0:02:42This is the sort of competition where he can really express himself.
0:02:42 > 0:02:44So, I think it should be a really great day.
0:02:45 > 0:02:48So, Russell, first course in front of the judges.
0:02:48 > 0:02:50- Yeah.- How are you feeling?
0:02:50 > 0:02:53Obviously, massively apprehensive. Really nervous.
0:03:00 > 0:03:03- Well, hello, chefs. - Good morning.- Hello.
0:03:03 > 0:03:04How has the week been, Mark?
0:03:04 > 0:03:07It's been a tough week, but so far worth it, yeah.
0:03:07 > 0:03:08You'll have to raise your game a bit,
0:03:08 > 0:03:11because you've got a ten, but you still need
0:03:11 > 0:03:12to come up a bit, don't you?
0:03:12 > 0:03:14Yeah. There's a bit of improving to do, definitely.
0:03:14 > 0:03:16Russell, a six for the pudding. Come on.
0:03:16 > 0:03:18You've got to do better than that. I love pudding!
0:03:18 > 0:03:20Yeah, I intend to do better than that today.
0:03:20 > 0:03:21A slight change to put it right,
0:03:21 > 0:03:23and hopefully you'll see that in the dish.
0:03:23 > 0:03:26Well, it could all come down to the puddings,
0:03:26 > 0:03:28but we want to see improvements right the way across the menu.
0:03:28 > 0:03:30- OK, good luck.- Thank you.- Thank you.
0:03:34 > 0:03:37Russell is first to plate up From Humble Beginnings -
0:03:37 > 0:03:40a seafood and sausage broth starter
0:03:40 > 0:03:42flavoured with home-made brown sauce.
0:03:43 > 0:03:46It marks the moment an everyday Great Briton learns
0:03:46 > 0:03:48they are to be honoured by the Queen
0:03:48 > 0:03:52and earned Russell a score of eight, giving him an early lead.
0:03:52 > 0:03:55Richard said about the oyster... I actually agreed with him.
0:03:55 > 0:03:58You know, I'm going to keep it raw like the other shellfish,
0:03:58 > 0:04:01then the haddock, and then let the broth cook the oyster.
0:04:01 > 0:04:03That's my change today, my one change.
0:04:03 > 0:04:07The chefs will also be marked by a guest judge
0:04:07 > 0:04:10who understands the standard of refined cooking needed
0:04:10 > 0:04:13to honour the Queen's Great Britons -
0:04:13 > 0:04:16award-winning food writer Kevin Gould,
0:04:16 > 0:04:18who champions British cuisine.
0:04:19 > 0:04:21Well, welcome to the judges' chamber, Kevin.
0:04:21 > 0:04:24It's so nice to be here.
0:04:24 > 0:04:25Come and sit down.
0:04:25 > 0:04:26This is your seat.
0:04:26 > 0:04:28- Thank you so much. - You know Oliver and Matthew.
0:04:28 > 0:04:30- Hiya.- Oliver, Matthew.
0:04:30 > 0:04:34So, Kevin, we need to know all about you.
0:04:34 > 0:04:36You've had a life in food, have you not?
0:04:36 > 0:04:38I trained as a chef in Paris
0:04:38 > 0:04:41and then I became a grocer here in London,
0:04:41 > 0:04:45and now I'm lucky enough to travel around the world
0:04:45 > 0:04:48meeting producers, learning techniques,
0:04:48 > 0:04:49writing and photographing them.
0:04:49 > 0:04:53We're here to celebrate the new Elizabethan age,
0:04:53 > 0:04:58and their menus have to reflect where British food has come from,
0:04:58 > 0:05:00but also where it's going to.
0:05:00 > 0:05:02And if you think of the improvement
0:05:02 > 0:05:04in the Queen's reign,
0:05:04 > 0:05:07it has been extraordinary, from rationing to today.
0:05:07 > 0:05:09We've come a long way in food.
0:05:09 > 0:05:12We are looking forward to your forensic judging today, Kevin.
0:05:12 > 0:05:15Well, it's a privilege and a pleasure to be here. Thank you.
0:05:17 > 0:05:19Russ, how are you getting on for time?
0:05:19 > 0:05:21I've just slowed down a bit,
0:05:21 > 0:05:23- cos I know you've got a lot to do, mate, so...- Yeah, thanks.
0:05:23 > 0:05:28To a serving bowl, Russell adds home-made brown sauce.
0:05:28 > 0:05:29Then sliced raw scallops...
0:05:30 > 0:05:34..the raw oyster and raw smoked haddock,
0:05:34 > 0:05:36followed by Cumberland sausage balls.
0:05:36 > 0:05:38Just finishing the plate up now.
0:05:38 > 0:05:42A little bit of herbs and the apples and I'm away, mate.
0:05:42 > 0:05:45With Russell's bowls in presentation boxes,
0:05:45 > 0:05:48Mark helps out, pouring hot Cumberland sausage broth
0:05:48 > 0:05:52into serving jugs which will cook the raw seafood.
0:05:52 > 0:05:56Russell then places his royal invitation on top.
0:05:56 > 0:05:59Ladies, if you can make sure you deliver the mail, please.
0:06:02 > 0:06:03Let's go, service.
0:06:06 > 0:06:08That's hard-core, yeah? That's exhausting.
0:06:14 > 0:06:16Ah, maybe this is my knighthood.
0:06:18 > 0:06:20"Dear Mr Oliver Peyton OBE,
0:06:20 > 0:06:23"like Queen Elizabeth II Great Britons,
0:06:23 > 0:06:26"this dish will have humble beginnings,
0:06:26 > 0:06:30"but will merit the honours earned by the banquet guests."
0:06:30 > 0:06:31Hmm.
0:06:32 > 0:06:33Thin slices of scallop.
0:06:33 > 0:06:35It's very clever, because it's all thin enough
0:06:35 > 0:06:39- to actually be marginally cooked by the hot stock.- Yeah.
0:06:40 > 0:06:43The brown sauce adds a sort of oriental flavour to it.
0:06:43 > 0:06:45It has that spiciness and that sweetness, the tamarind.
0:06:45 > 0:06:47It's really well done,
0:06:47 > 0:06:50because smoked haddock has a tendency to sort of mug
0:06:50 > 0:06:54all the other flavours in the dish, but here, it's in balance.
0:06:54 > 0:06:56I left the oyster raw this time, so that it cooks in the broth.
0:06:56 > 0:06:58I took the mussel out of it as well, so it cooks a bit quicker.
0:06:58 > 0:07:01I am usually quite purist about oysters,
0:07:01 > 0:07:04but I love this one, because it was still raw enough
0:07:04 > 0:07:05to feel like a proper oyster.
0:07:05 > 0:07:08But I think Russell has done an amazing job here.
0:07:08 > 0:07:10I think these are a very unusual combination of flavours.
0:07:10 > 0:07:13I've never eaten anything like this before.
0:07:13 > 0:07:15This feels like a completely unique piece of cooking.
0:07:15 > 0:07:17It's a dish of character,
0:07:17 > 0:07:20because the parts actually work together extremely well.
0:07:20 > 0:07:22And it's good, confident cooking
0:07:22 > 0:07:25that shows our national culinary confidence
0:07:25 > 0:07:27is at an all-time high.
0:07:32 > 0:07:35Mark is next with Bubble and Squeak, his contemporary spin
0:07:35 > 0:07:38on the traditional British home-cooked dish
0:07:38 > 0:07:40popular in the '50s.
0:07:40 > 0:07:44Veteran Richard Corrigan scored the dish seven points.
0:07:44 > 0:07:48He felt the crackling was too sweet and the flavours lacked impact.
0:07:48 > 0:07:52So, Mark, obviously there was a few comments about your dish as well.
0:07:52 > 0:07:54Are you going to stick with your guns
0:07:54 > 0:07:56or are you going to make some changes, mate?
0:07:56 > 0:07:59Yeah, I think the biggest thing for me
0:07:59 > 0:08:01was the sweetness of the crackling,
0:08:01 > 0:08:04so I've sort of held back on the caramel,
0:08:04 > 0:08:07increased the pork fat in it,
0:08:07 > 0:08:09so hopefully get that mark up a little bit.
0:08:09 > 0:08:13First onto the serving plate is the new ceps mushroom dressing
0:08:13 > 0:08:15which Mark hopes will add the earthiness
0:08:15 > 0:08:16Richard was looking for.
0:08:16 > 0:08:22Next, cabbage puree, piccalilli gel, a slice of croquette and pork jowl
0:08:22 > 0:08:27topped with deep-fried cabbage garnish and pickled cabbage.
0:08:29 > 0:08:32Next, he adds chunks of pickled cucumber,
0:08:32 > 0:08:35pickled cauliflower and the changed maltose crackling.
0:08:35 > 0:08:37What do you think?
0:08:37 > 0:08:39Yeah, you have taken a lot of the sweetness off it.
0:08:39 > 0:08:41Finally, some shredded spring onion
0:08:41 > 0:08:44and a drizzle of jowl cooking liquor.
0:08:44 > 0:08:46- You got anything else to go on there or is that ready?- That's it.
0:08:48 > 0:08:51We're the judges, so just put them down as they are, please.
0:08:58 > 0:09:00Now, isn't this a dainty dish to set before the Queen?
0:09:00 > 0:09:04And about as far from bubble and squeak as you can get.
0:09:04 > 0:09:07- All right, you happy with it?- Yeah. First one out of the way.- Yeah.
0:09:11 > 0:09:14There is a huge amount of things going on in this dish.
0:09:14 > 0:09:19I love the fact that there's acidity and sweetness and savoury.
0:09:19 > 0:09:23The pickling of the cucumber is particularly good,
0:09:23 > 0:09:25because it's not too acidic.
0:09:25 > 0:09:27That ham hock is delicious.
0:09:27 > 0:09:29- So, changes, you think you did enough?- Yeah, I hope so.
0:09:29 > 0:09:31I think I tried to take on board Richard's advice,
0:09:31 > 0:09:34but you know, hopefully with the sweetness on the pork,
0:09:34 > 0:09:35that will be...that should be it.
0:09:35 > 0:09:38I think this is a triumphant dish, to be honest.
0:09:38 > 0:09:39The quality of the cooking is so high.
0:09:39 > 0:09:43If the rest of the day goes at this level,
0:09:43 > 0:09:47we are in for an absolutely stormingly good day.
0:09:52 > 0:09:54Next is the fish course.
0:09:54 > 0:09:56Russell is first to plate up
0:09:56 > 0:09:58Commonwealth Carnival Queen,
0:09:58 > 0:10:02a complex lobster dish inspired by Caribbean flavours
0:10:02 > 0:10:05and the cultural diversity of the Notting Hill Carnival.
0:10:05 > 0:10:07It earned Russell the first ten of the week.
0:10:09 > 0:10:12Before he can plate up the many elements of his dish,
0:10:12 > 0:10:16Russell pan-fries poached lobster in jerk butter.
0:10:16 > 0:10:18To showcase each element,
0:10:18 > 0:10:21Russell is using stacked serving dishes.
0:10:21 > 0:10:24It's like a department store of flavour, this dish.
0:10:24 > 0:10:27To the base, he adds lobster and coconut dumplings,
0:10:27 > 0:10:30diced pineapple and lobster sauce.
0:10:31 > 0:10:35The middle dish contains the jerk lobster tail,
0:10:35 > 0:10:38Jerusalem artichoke and coconut puree
0:10:38 > 0:10:41topped with coconut shavings and charred pineapple.
0:10:44 > 0:10:46The top layer is a canape-style lobster knuckle
0:10:46 > 0:10:50cooked in butter and garnished with lobster emulsion
0:10:50 > 0:10:51and crispy artichoke,
0:10:51 > 0:10:55then placed on a bed of decorative spices.
0:10:58 > 0:11:00You need to go very slowly,
0:11:00 > 0:11:02cos there's a soup on the bottom floor, yeah?
0:11:04 > 0:11:06That's the big one out of the way, isn't it?
0:11:06 > 0:11:09Should've just done one plate of food. Would've been a lot easier.
0:11:16 > 0:11:17- Oh, look.- How about that?
0:11:20 > 0:11:22That lobster knuckle is delicious.
0:11:22 > 0:11:24Real jerk flavour, but not too chilli.
0:11:24 > 0:11:28No, not too chilli, but really nicely spiced.
0:11:29 > 0:11:32I feel like I'm bathing in the aroma of these spices.
0:11:32 > 0:11:34It's really exotic. It's good.
0:11:34 > 0:11:37And I love the pineapple. It's fantastic.
0:11:37 > 0:11:40And the fact that the pineapple is lightly pickled
0:11:40 > 0:11:43adds just the right amount of piquancy to it.
0:11:43 > 0:11:44It's good.
0:11:44 > 0:11:48I love the quality of the lobster. It looks so beautiful.
0:11:48 > 0:11:49It's a beautiful dish, but do you think
0:11:49 > 0:11:52they're going to get the story in terms of how it hits the brief?
0:11:52 > 0:11:55Well, to be honest, Mark, I think the clue is kind of in the name.
0:11:55 > 0:11:57The Jerusalem artichoke puree
0:11:57 > 0:11:59and the coconut sort of go extraordinarily.
0:11:59 > 0:12:01They sort of merge, one into the other.
0:12:01 > 0:12:04I love the fact that it references the Commonwealth,
0:12:04 > 0:12:08and I think it's wonderful to have that represented in a dish.
0:12:08 > 0:12:12This is very clean and light. It's absolutely delicious.
0:12:16 > 0:12:20Mark's fish supper is a tribute to ordinary people
0:12:20 > 0:12:23doing extraordinary volunteer work at the RNLI.
0:12:24 > 0:12:27But veteran Richard thought the flavours were too safe
0:12:27 > 0:12:29and the cod was overcooked.
0:12:29 > 0:12:32He scored Mark a disappointing seven.
0:12:32 > 0:12:34There was quite a lot of negative comments about the dish.
0:12:34 > 0:12:36Seasoning and overcooking.
0:12:36 > 0:12:38Obviously, the cooking I need to pay a bit more attention to.
0:12:38 > 0:12:39They said the dish was bland,
0:12:39 > 0:12:43so just concentrate on the sauce, make sure that's spot on,
0:12:43 > 0:12:45and hopefully that'll raise it up.
0:12:45 > 0:12:48Determined to cook the cod perfectly,
0:12:48 > 0:12:50Mark has left it until the last minute.
0:12:52 > 0:12:55To a serving plate, he centres home-made tomato sauce.
0:12:55 > 0:12:58Russell helps by decanting the parsley and pea sauce
0:12:58 > 0:13:00into serving jugs.
0:13:00 > 0:13:06Next, Mark adds potato mousse, crispy potatoes and the roast cod.
0:13:07 > 0:13:09Then, to give colour and texture,
0:13:09 > 0:13:13he adds a slice of deep-fried potato and tops with a mussel garnish.
0:13:20 > 0:13:22I'd like you to wear these.
0:13:22 > 0:13:24- Just pop it over your head. - HE LAUGHS
0:13:24 > 0:13:25If you need any help,
0:13:25 > 0:13:28there's a light and a whistle to attract attention.
0:13:30 > 0:13:32- Well done, mate. You got it out.- Yeah. Yeah.
0:13:34 > 0:13:37HE LAUGHS
0:13:40 > 0:13:41Hmm.
0:13:41 > 0:13:43Anything that honours the lifeboats
0:13:43 > 0:13:47is worth getting behind. We support, we love their work.
0:13:47 > 0:13:48Happy with the cooking on the cod.
0:13:48 > 0:13:50It was a little bit over when Richard tried it.
0:13:50 > 0:13:52I think today I just pulled it back,
0:13:52 > 0:13:54let it rest a bit more, so, yeah, it's good.
0:13:55 > 0:13:58The fish is beautifully cooked. Flaking beautifully.
0:13:58 > 0:14:00A really beautifully made parsley sauce.
0:14:00 > 0:14:03The taste of parsley is a joy.
0:14:03 > 0:14:06And this is a sort of, like, pea soup.
0:14:06 > 0:14:09One of the things that I loved so much about his previous dish,
0:14:09 > 0:14:11how well the balance of so many flavours
0:14:11 > 0:14:14and sophisticated cooking worked together,
0:14:14 > 0:14:16and this is completely absent in this dish.
0:14:16 > 0:14:19What I'm looking for is variation in flavours,
0:14:19 > 0:14:22and I'm not really getting it from this.
0:14:22 > 0:14:25Do you think the purple potatoes are going to make a big difference?
0:14:25 > 0:14:27I think it's right. It does make it a bit more vibrant.
0:14:27 > 0:14:30I think, when you call upon purple potatoes to rescue your dish
0:14:30 > 0:14:32and give it a dash of colour,
0:14:32 > 0:14:37you're slightly grabbing at life belts in a stormy sea.
0:14:37 > 0:14:40Thank God this dish came with a life jacket.
0:14:44 > 0:14:45At the halfway point,
0:14:45 > 0:14:47the chefs are moving on to their mains
0:14:47 > 0:14:50as the judges consider their scores.
0:14:51 > 0:14:54That was a fantastic morning, didn't you think?
0:14:54 > 0:14:56Three of those dishes are absolutely world-class dishes,
0:14:56 > 0:14:58and I think the thing is still finely balanced.
0:14:58 > 0:15:00The difference is probably only
0:15:00 > 0:15:02two marks between them at the moment.
0:15:02 > 0:15:05The first two dishes made me very, very proud
0:15:05 > 0:15:08to be living right here at this time,
0:15:08 > 0:15:11able to eat that type of food.
0:15:14 > 0:15:18Mark is first up with his main course -
0:15:18 > 0:15:21a Celebration of Rose Veal - inspired by British farmers
0:15:21 > 0:15:24who are humanely rearing dairy bull calves.
0:15:24 > 0:15:28It earned him his highest score of the week - a perfect ten.
0:15:28 > 0:15:31So, Mark, main course up next, mate.
0:15:31 > 0:15:33Yeah, I'm excited about the main course.
0:15:33 > 0:15:35Everything is going really well so far,
0:15:35 > 0:15:39so just got to get it up and make sure it's as good as yesterday.
0:15:41 > 0:15:43To a serving plate, he adds broccoli puree,
0:15:43 > 0:15:47roasted carrots rolled in pine nuts and carrot powder,
0:15:47 > 0:15:50braised broccoli stems and wild herb garnish
0:15:50 > 0:15:52with fresh chestnut.
0:15:52 > 0:15:55So, what would it mean if you were to get the main course
0:15:55 > 0:15:56at the banquet?
0:15:56 > 0:16:00Just think it's such a great thing to celebrate, you know.
0:16:00 > 0:16:02I love the guys that produce our meat,
0:16:02 > 0:16:04and all the farmers deserve it.
0:16:04 > 0:16:06So, you know, to get it there for me
0:16:06 > 0:16:09and them would be fantastic, you know.
0:16:09 > 0:16:13Next, he tops with a rose veal fillet...
0:16:13 > 0:16:14and black garlic puree.
0:16:16 > 0:16:18He then adds a veal rib to a sizzle platter...
0:16:18 > 0:16:21- Oh, is it one between two, is it? - Yeah, one between two.
0:16:21 > 0:16:24..and garnishes with pine nuts and carrot powder,
0:16:24 > 0:16:28wild herbs and extra veal sauce served in jugs.
0:16:31 > 0:16:33And these are very hot.
0:16:38 > 0:16:41Mmm!
0:16:41 > 0:16:42It's very pretty.
0:16:44 > 0:16:47This is so beautifully tender. Utterly delicious.
0:16:47 > 0:16:49It's lovely stuff.
0:16:49 > 0:16:51It really is lovely stuff.
0:16:51 > 0:16:54I've never liked barbecue sauce, cos it's usually so sweet.
0:16:54 > 0:16:59This barbecue sauce is sweet, but it is perfectly judged.
0:16:59 > 0:17:01I would never choose to order a fillet
0:17:01 > 0:17:05because often it doesn't really have much character,
0:17:05 > 0:17:07but this is very tasty and the texture is delicious.
0:17:07 > 0:17:09I don't know what he's done to this carrot,
0:17:09 > 0:17:11but it is absolutely wonderful.
0:17:11 > 0:17:13It's obviously been cooked very slowly,
0:17:13 > 0:17:16and then it has this crunchy coating.
0:17:16 > 0:17:17Just delicious.
0:17:17 > 0:17:19It's quite simple,
0:17:19 > 0:17:23but he's added enough to it to make it really interesting.
0:17:23 > 0:17:26But it is an extremely well-balanced dish.
0:17:26 > 0:17:31All of the elements here have been put together in such a joyful way,
0:17:31 > 0:17:35just sets one thing off against another so extremely well.
0:17:35 > 0:17:38From a cooking point of view, I think it's perfect.
0:17:38 > 0:17:42There's a subtlety to this that, to me, makes it very classy.
0:17:43 > 0:17:46It's faultless. It's absolutely beautiful cooking.
0:17:51 > 0:17:54Russell is preparing a beef dish
0:17:54 > 0:17:56where his choice of cuts and presentation style
0:17:56 > 0:18:00represent ordinary Great Britons receiving the highest honour.
0:18:00 > 0:18:03Veteran Richard felt it hit the brief,
0:18:03 > 0:18:06but thought the beef cheek was shredded too finely.
0:18:06 > 0:18:09So, your dish, Russell, are you going to make that ox cheek bigger?
0:18:09 > 0:18:12I'm going to keep it a little bit chunkier,
0:18:12 > 0:18:15so it will be every spoonful will be a piece of cheek,
0:18:15 > 0:18:17a piece of smoked bone marrow.
0:18:17 > 0:18:19It's a slight change.
0:18:19 > 0:18:23The beef fillet is cooked in a water bath, then pan-fried.
0:18:23 > 0:18:25It's finished with a treacle and spice mix.
0:18:25 > 0:18:27To add pomp and ceremony,
0:18:27 > 0:18:30he serves antique knives on a ceremonial cushion.
0:18:32 > 0:18:35To a serving dish, he adds chunks of beef cheek.
0:18:35 > 0:18:37Russell, how would you feel getting the main course to the banquet?
0:18:37 > 0:18:40Oh, I'd love it, you know. I'd be completely buzzing.
0:18:40 > 0:18:44Everyone wants to do the main event, right? It's the big one.
0:18:44 > 0:18:48Then pickled carrot and sliced smoked bone marrow
0:18:48 > 0:18:51topped with sourdough breadcrumbs cooked in beef fat.
0:18:51 > 0:18:55Next, carrot puree is added to the main serving dish,
0:18:55 > 0:18:58followed by treacle salt-baked carrots,
0:18:58 > 0:19:01sliced beef fillet and crispy kale.
0:19:01 > 0:19:05Then a garnish of watercress, tarragon and parsley oil.
0:19:05 > 0:19:08Finally, reduced treacle braising juice
0:19:08 > 0:19:11is served in individual jugs.
0:19:20 > 0:19:21Oh.
0:19:21 > 0:19:23- Rise, Sir Oliver Peyton. - LAUGHTER
0:19:36 > 0:19:40The braised cheek with the smoked marrow,
0:19:40 > 0:19:42absolutely divine.
0:19:42 > 0:19:45I'll tell you what does work is the deep-fried crisp kale.
0:19:45 > 0:19:47It is just delicious.
0:19:48 > 0:19:50Do you think the judges will get the connection
0:19:50 > 0:19:54between modesty meets royalty with the beef cheek and the fillet?
0:19:54 > 0:19:55Hopefully, yeah.
0:19:55 > 0:19:57You know, it's two clearly different ingredients.
0:19:57 > 0:20:00One very modest, beef cheek for braising, you know,
0:20:00 > 0:20:01and then the more regal fillets.
0:20:01 > 0:20:03But what is the connection between these two?
0:20:03 > 0:20:05Which is the royal bit and which is the humble bit?
0:20:05 > 0:20:08The gravy lacks flavour, which is unusual, because
0:20:08 > 0:20:10it's been reduced and reduced,
0:20:10 > 0:20:14- and all it has is that sort of caramelised taste.- Flavour, yeah.
0:20:14 > 0:20:17I think, if you took the fillet and put it on a conventional plate,
0:20:17 > 0:20:19it'd be a very conventional dish.
0:20:19 > 0:20:22To be honest, I think fillet is a poor choice. It's a risk.
0:20:22 > 0:20:25There's not enough fat content in that fillet for me at all.
0:20:25 > 0:20:27I think the flavour is poor, actually, on it.
0:20:27 > 0:20:28I just don't think it's good enough.
0:20:33 > 0:20:37In the kitchen, Mark is working on his Island of Spice dessert,
0:20:37 > 0:20:39inspired by flavours of the Commonwealth.
0:20:39 > 0:20:42Richard felt the sponge was too heavy
0:20:42 > 0:20:44and he scored Mark a seven -
0:20:44 > 0:20:47enough to see him through to the judging chamber.
0:20:47 > 0:20:50Yeah, I think it's really close. I think it's too close to call.
0:20:51 > 0:20:55You know, if I can get... If I can beat Russell, I'll be super proud.
0:20:55 > 0:20:57To increase his chance of winning,
0:20:57 > 0:21:00he's decided to change some elements of the dish,
0:21:00 > 0:21:03but there's a problem with the new ginger sponge.
0:21:03 > 0:21:06I'm just remaking the sponge. The first one, I...
0:21:06 > 0:21:08I tried to incorporate some pineapple into it.
0:21:08 > 0:21:10- Didn't really work, so... Too wet.- Yeah.
0:21:10 > 0:21:12The pineapple soaked through the sponge,
0:21:12 > 0:21:15so just added some pineapple powder instead.
0:21:16 > 0:21:20To a serving plate, he adds crushed coconut meringue,
0:21:20 > 0:21:22confit pineapple,
0:21:22 > 0:21:24pineapple sorbet and the ginger sponge.
0:21:26 > 0:21:31Next, the aerated coconut panna cotta and pineapple powder.
0:21:31 > 0:21:35He then drizzles with pineapple, finger lime and rum syrup.
0:21:35 > 0:21:37- Oh, you changed the plate as well, Mark.- Yeah.
0:21:37 > 0:21:39I managed to get these ones,
0:21:39 > 0:21:42which sort of reminded me of an island.
0:21:42 > 0:21:44He garnishes with lime zest and nutmeg,
0:21:44 > 0:21:48and finishes with a whole coconut meringue.
0:21:48 > 0:21:50- Are you ready?- Yeah.
0:21:50 > 0:21:52Just on the right-hand side,
0:21:52 > 0:21:53so they can see all the illustration.
0:22:05 > 0:22:10The smell is absolutely divine.
0:22:12 > 0:22:15I'm very keen on the finger limes. They pop in the mouth.
0:22:15 > 0:22:17They do, but this is an unfortunate dish
0:22:17 > 0:22:19to put them on, because they get lost.
0:22:19 > 0:22:22Not too sweet. Lovely clean flavours. Yeah.
0:22:22 > 0:22:23Nice crunchy meringue...
0:22:25 > 0:22:27..with a chewy centre.
0:22:27 > 0:22:29I think the only thing that doesn't work is it wasn't big enough.
0:22:29 > 0:22:31I want more.
0:22:31 > 0:22:34There's a great jolliness with the flavour.
0:22:34 > 0:22:36In fact, it's left the mouth very refreshed.
0:22:36 > 0:22:38Any chance you'll improve on your seven?
0:22:38 > 0:22:41I'm much happier with that as a dish. I think it looks better.
0:22:41 > 0:22:42I think the sweetness is better.
0:22:42 > 0:22:44I think it's really well thought out.
0:22:44 > 0:22:48I think it's completely right for the competition,
0:22:48 > 0:22:51and it's back on form.
0:22:55 > 0:22:59Russell's dessert is a technically tricky take on afternoon tea.
0:22:59 > 0:23:01It's intended to be the perfect celebration
0:23:01 > 0:23:03after the honours ceremony.
0:23:03 > 0:23:04It includes cake,
0:23:04 > 0:23:08a parfait and a biscuit, as well as a cup of tea.
0:23:08 > 0:23:11Richard thought it was too big and scored Russell a six,
0:23:11 > 0:23:14his lowest mark of the week,
0:23:14 > 0:23:17so, today, he's serving a more refined version.
0:23:17 > 0:23:20That's all fine first time around?
0:23:20 > 0:23:21Well, I've got one cut there,
0:23:21 > 0:23:23but I'm going to have another go, cos, you know,
0:23:23 > 0:23:25I didn't get the best scores for my dessert,
0:23:25 > 0:23:30so I want to get a decent score this time around, so...
0:23:30 > 0:23:31I'm making sure it's right.
0:23:31 > 0:23:33Onto a serving plate,
0:23:33 > 0:23:35Russell's interpretation of a Jaffa Cake,
0:23:35 > 0:23:38which he garnishes with cocoa nib and caramelised orange.
0:23:40 > 0:23:42Then he finishes his smaller jammy wheel
0:23:42 > 0:23:44with whipped white chocolate.
0:23:44 > 0:23:46Are your hands all right? Got a bit of a shake on?
0:23:46 > 0:23:49Yeah, I've left my white chocolate in the fridge a bit too long.
0:23:49 > 0:23:50It's a bit stiff!
0:23:50 > 0:23:55He adds marmalade to the centre and tops with a cocoa nib biscuit
0:23:55 > 0:23:59and places on a cake stand with a chocolate and orange centrepiece,
0:23:59 > 0:24:04followed by the smaller dehydrated sponge and orange parfait sandwich.
0:24:06 > 0:24:07OK. Let's go.
0:24:16 > 0:24:18- Cup of tea, anybody?- Please.- Yes.
0:24:21 > 0:24:23- Got any tea left?- No.
0:24:25 > 0:24:27Is that not exquisite?
0:24:27 > 0:24:28Looks lovely.
0:24:28 > 0:24:32The craft of making something as perfect as that
0:24:32 > 0:24:33is to be admired.
0:24:33 > 0:24:36I don't think the chocolate is flavoursome enough.
0:24:36 > 0:24:38I think it's too light. Should be dark chocolate.
0:24:38 > 0:24:42- If you have orange with chocolate, it has to be dark.- Absolutely.
0:24:42 > 0:24:46I'm very keen on the ice cream sandwich.
0:24:46 > 0:24:48I think the flavours really pop,
0:24:48 > 0:24:50and I like the textural difference as well.
0:24:50 > 0:24:51It's very nice.
0:24:51 > 0:24:53The problem I have with those two biscuits
0:24:53 > 0:24:56is you can't eat them by hand. They come apart.
0:24:56 > 0:24:59- The winner on this dish is the tea. - Yeah, the tea is fantastic.
0:24:59 > 0:25:00It is very good tea.
0:25:06 > 0:25:08- I'm exhausted now.- Yeah.
0:25:08 > 0:25:10Just hope and pray that I've done enough
0:25:10 > 0:25:11to get through to the final now.
0:25:11 > 0:25:14I cannot be sure who's won.
0:25:14 > 0:25:16Both of them had some terrific dishes.
0:25:16 > 0:25:19It is really, really close.
0:25:19 > 0:25:20It's weird, isn't it?
0:25:20 > 0:25:21Cos one of us is going to be
0:25:21 > 0:25:23representing London and the South East.
0:25:23 > 0:25:25- I know, it's exciting.- Yeah.
0:25:25 > 0:25:28Both these chefs have demonstrated an enormous amount of skill.
0:25:28 > 0:25:30I think they're the pinnacle of British cooking.
0:25:30 > 0:25:32You put your life on hold,
0:25:32 > 0:25:36and then it all comes down to that actual time in the kitchen,
0:25:36 > 0:25:38and let's just hope all that work was worth it.
0:25:38 > 0:25:42I really feel for whoever isn't going to win.
0:25:50 > 0:25:51Well, welcome, chefs.
0:25:53 > 0:25:57I must tell you that we have had a humdinger of a day today.
0:25:57 > 0:26:00Some really cracking cooking from both of you.
0:26:00 > 0:26:02How's it been for you?
0:26:02 > 0:26:03It's been hard, yeah.
0:26:03 > 0:26:05It's been hard. But actually quite a lot of fun.
0:26:05 > 0:26:09And, Russell, you came in this morning with the highest score.
0:26:09 > 0:26:12- Yeah. - Do you think you've maintained that?
0:26:12 > 0:26:13Obviously, I hope so.
0:26:13 > 0:26:16I believe I've delivered, as I delivered to Richard,
0:26:16 > 0:26:17so hopefully...
0:26:17 > 0:26:22I know that what you really want to know is who's won,
0:26:22 > 0:26:26so I will tell you that the winner is...
0:26:32 > 0:26:34..Mark.
0:26:35 > 0:26:36Well done, mate.
0:26:40 > 0:26:44- You deserve it, buddy. - Oh. Thanks so much. Thank you.
0:26:44 > 0:26:47That's unbelievable. I never expected that.
0:26:47 > 0:26:50Well, Russell, I am so sorry.
0:26:50 > 0:26:53You are such a good cook.
0:26:53 > 0:26:54He's an amazing chef.
0:26:54 > 0:26:56You know, I'm lucky to have seen what he does all week.
0:26:56 > 0:26:58Technically, he's phenomenal, I think.
0:26:58 > 0:27:00Mark, I have to tell you,
0:27:00 > 0:27:02your veal dish was absolutely outstanding.
0:27:02 > 0:27:04It's the pinnacle of modern British cooking for me.
0:27:04 > 0:27:06I gave it a ten.
0:27:06 > 0:27:08And I gave it a ten, too.
0:27:08 > 0:27:10Russell, your first course, From Humble Beginnings,
0:27:10 > 0:27:14is a wonderful assembly of ingredients beautifully treated.
0:27:14 > 0:27:17I gave it a nine. In fact, we all gave it a nine.
0:27:17 > 0:27:24It's been a privilege to eat such confident cooking,
0:27:24 > 0:27:28and you're both to be congratulated.
0:27:28 > 0:27:33I'm sure, Mark, that Marcus will be very happy to hear how you've done.
0:27:33 > 0:27:34If this doesn't make him happy,
0:27:34 > 0:27:37- I don't know what will. - LAUGHTER
0:27:37 > 0:27:39- Well, we'll see you at the final anyway.- Thank you very much.
0:27:42 > 0:27:45That's unbelievable.
0:27:45 > 0:27:49I never expected that. I'm over the moon. It's unreal.
0:27:49 > 0:27:52Do you know, I think that's been one of the most pleasurable days
0:27:52 > 0:27:54I've had on Great British Menu.
0:27:54 > 0:27:57The food was good, they're lovely guys.
0:27:57 > 0:27:58I wish we could've put them both through.
0:27:58 > 0:28:01Obviously, I have scored high all week.
0:28:01 > 0:28:05I've been against a phenomenal chef. But who knows?
0:28:05 > 0:28:08Maybe next time, I'll be the phenomenal chef.
0:28:08 > 0:28:11Just finished with the judges.
0:28:11 > 0:28:12- PHONE:- 'OK, how did you get on?'
0:28:12 > 0:28:15Uh, I'm going through to the final.
0:28:15 > 0:28:19'Oh! That's amazing! I'm so pleased for you. You so deserve it.'
0:28:19 > 0:28:22- Well done, mate.- Thanks, mate.
0:28:22 > 0:28:25- Cheers.- You deserve it, buddy.
0:28:25 > 0:28:28- Yeah, I can't believe it. Yeah. - Good health.- Cheers.
0:28:28 > 0:28:30Make sure you smash it at the finals.
0:28:30 > 0:28:32- I'll do my best.- Good man. Cheers.- Cheers.