0:00:03 > 0:00:05It's judgment day for our two chefs.
0:00:05 > 0:00:08Newcomer Tommy Banks...
0:00:08 > 0:00:10I want to represent the North East.
0:00:10 > 0:00:12..is up against returning chef Mini Patel...
0:00:12 > 0:00:14I'm very, very happy with it. That's a ten.
0:00:14 > 0:00:17..for the chance to cook in the national finals.
0:00:17 > 0:00:20- I'm feeling the pressure.- I feel a bit more comfortable with this one.
0:00:20 > 0:00:25The ultimate goal, to see their dish on the menu of an historic banquet,
0:00:25 > 0:00:28paying tribute to the everyday great Britons honoured by the Queen
0:00:28 > 0:00:31throughout her remarkable reign
0:00:31 > 0:00:34at London's iconic Palace of Westminster.
0:00:37 > 0:00:40It has been a high-scoring week for Tommy,
0:00:40 > 0:00:43earning him a place amongst the GBM elite.
0:00:43 > 0:00:48That gives you the joint highest ever score across the week
0:00:48 > 0:00:51in Great British Menu history.
0:00:51 > 0:00:53Mate! Boom!
0:00:53 > 0:00:56But Mini is determined to put up a fight.
0:00:56 > 0:00:58That's the magic, mate, there in the pan.
0:00:58 > 0:01:00I'm very, very happy with it.
0:01:00 > 0:01:03Only the best chef will make it to the finals.
0:01:03 > 0:01:05This is the one I'm worried about, Mini.
0:01:05 > 0:01:06The spheres have stuck to the mat.
0:01:06 > 0:01:08- Come on you little- BLEEP!
0:01:08 > 0:01:10The adrenaline has gone to my head now.
0:01:10 > 0:01:12So is that a bit of a mountain to climb, Mini?
0:01:12 > 0:01:14That was really, really hard.
0:01:14 > 0:01:15The winner is...
0:01:31 > 0:01:33Tommy knows his total score across the week
0:01:33 > 0:01:38has put him on equal footing with the top champions of GBM,
0:01:38 > 0:01:40but he's not underestimating his competitor.
0:01:40 > 0:01:43Mini's got stronger every day this week,
0:01:43 > 0:01:45and he isn't going to let me away with a free ride here.
0:01:45 > 0:01:47He's told me he's coming at me today and it's going to be
0:01:47 > 0:01:50interesting in there, it'll be very competitive.
0:01:51 > 0:01:53Tommy, best of luck.
0:01:53 > 0:01:55Yeah, let's get cracked on, we've a lot of stuff to do today.
0:01:55 > 0:01:57Exactly. Let's get going.
0:01:57 > 0:02:01Mini Patel's strongest dish during the week was his fish course,
0:02:01 > 0:02:02which scored a nine.
0:02:02 > 0:02:06He's hoping the competition from Tommy will push him to new heights.
0:02:06 > 0:02:10Tommy getting really high scores, it's inspired me to go,
0:02:10 > 0:02:12"Do you know what? You've got nothing to lose now -
0:02:12 > 0:02:15"you might as well just throw the whole kitchen sink at it."
0:02:19 > 0:02:22Judges Prue Leith, Matthew Fort and Oliver Peyton
0:02:22 > 0:02:24are scrutinising the chefs' menus.
0:02:26 > 0:02:28Well, it's the North East.
0:02:28 > 0:02:31Which has traditionally thrown up some really exciting chefs.
0:02:31 > 0:02:35Mini was in the last Great British Menu but he didn't get to cook
0:02:35 > 0:02:39for us, which surprised me because he's a very, very fine chef.
0:02:39 > 0:02:42He'll need to be because he is up against Tommy Banks.
0:02:42 > 0:02:46He has a Michelin star and he is completely self-taught.
0:02:46 > 0:02:47I'm mean, that's some chap.
0:02:47 > 0:02:50You know what? I really love days like today, because Mini,
0:02:50 > 0:02:53who's quite classically trained, Tommy, who's a man of the earth,
0:02:53 > 0:02:56and it's always interesting to see who comes out on top.
0:02:57 > 0:02:58I'm really feeling the pressure.
0:02:58 > 0:03:01I think because we've got contrasting styles,
0:03:01 > 0:03:02it will split the judges -
0:03:02 > 0:03:04that's not a bad thing, I don't think.
0:03:04 > 0:03:06In the end, it'll come down to the quality of the cooking.
0:03:06 > 0:03:09I think you're dead right, it could be split straight down the middle.
0:03:12 > 0:03:14Tommy, Mini, nice to see you.
0:03:14 > 0:03:16Been a good week in the kitchen?
0:03:16 > 0:03:18It's been interesting, it's been tough.
0:03:18 > 0:03:21You have done so well so far.
0:03:21 > 0:03:24I can't really believe it, really, I'm dreaming at the moment.
0:03:24 > 0:03:26Mini, you got a nine for your fish.
0:03:26 > 0:03:29Have you got a battle plan for the rest? You're a long way behind.
0:03:29 > 0:03:31I'm going to make a few tweaks
0:03:31 > 0:03:33and those tweaks should...
0:03:33 > 0:03:35- Lift it up a bit? - Yeah, I'm hoping so.
0:03:35 > 0:03:37I hope so, too. So good luck.
0:03:37 > 0:03:39BOTH: Thank you very much.
0:03:43 > 0:03:48Tommy is first to plate up his Oeufs Drumkilbo 2016,
0:03:48 > 0:03:51a modern reworking of a royal favourite and one they like
0:03:51 > 0:03:53to serve at banquets.
0:03:53 > 0:03:56Veteran Tom Aikens scored it an eight.
0:03:56 > 0:03:59Despite the dish losing marks for lacking finesse,
0:03:59 > 0:04:02Tommy's decided not to make any changes.
0:04:02 > 0:04:06So far my food's been successful and I think that's through sticking
0:04:06 > 0:04:09to what I believe in and I'm not changing now.
0:04:10 > 0:04:14Joining the judges is a chef who's worked at the very highest level,
0:04:14 > 0:04:17and who knows all about cooking for royalty.
0:04:17 > 0:04:20John Williams MBE is executive head chef
0:04:20 > 0:04:23of the historic Ritz Hotel in London.
0:04:23 > 0:04:27The only hotel in the UK with a royal warrant for banqueting.
0:04:27 > 0:04:29- John.- Matthew.- Very good to see you.
0:04:29 > 0:04:32- Welcome to the judges' chamber. - Thank you very much indeed.
0:04:32 > 0:04:34Welcome, John.
0:04:34 > 0:04:35John, you're a Geordie boy, aren't you?
0:04:35 > 0:04:37Oh, yeah, from South Shields.
0:04:37 > 0:04:39My father was a fisherman.
0:04:39 > 0:04:40If your father was a fisherman,
0:04:40 > 0:04:43he must have thought this was a really bad profession
0:04:43 > 0:04:45for a boy.
0:04:45 > 0:04:46He thought it was for girls!
0:04:46 > 0:04:48THEY LAUGH
0:04:48 > 0:04:50I cooked him a curry and he says,
0:04:50 > 0:04:52"That's great, that, man.
0:04:52 > 0:04:54"You can cook, 'e, can't 'e!"
0:04:54 > 0:04:56So that was it.
0:04:56 > 0:04:57John, head chef of The Ritz,
0:04:57 > 0:04:59one of the iconic jobs in the business.
0:04:59 > 0:05:03The highlight was always something like a state banquet.
0:05:03 > 0:05:06There's no nerve like it when you have to cook for the Queen.
0:05:06 > 0:05:10John, I wanted to ask you what sort of food you'd like to see
0:05:10 > 0:05:11at this banquet.
0:05:11 > 0:05:14Cooking today should be about classic evolution,
0:05:14 > 0:05:16you have to be very open.
0:05:16 > 0:05:18The moment you close your mind, you'll be shocked.
0:05:18 > 0:05:20You should tell that to Fort!
0:05:20 > 0:05:23Oliver, I've always approached this with an open mind
0:05:23 > 0:05:24and an open mouth!
0:05:27 > 0:05:30In the kitchen, Tommy is plating up his starter -
0:05:30 > 0:05:32a slow-cooked smoked duck egg
0:05:32 > 0:05:36covered with layers of wafer thin slices of pickled radish.
0:05:37 > 0:05:40Next, he adds cubes of a vegetable veteran Tom Aikens
0:05:40 > 0:05:42confessed to disliking.
0:05:42 > 0:05:44Tom Aikens will have kohlrabi on his menu this week.
0:05:44 > 0:05:46I think he'll name the dishes after you.
0:05:46 > 0:05:48Kohlrabi a la Tommy Banks.
0:05:48 > 0:05:50A bit French for my liking!
0:05:50 > 0:05:51Ha-ha!
0:05:51 > 0:05:53It's Great British Menu, Mini.
0:05:53 > 0:05:55Hang on, what's your starter called?
0:05:55 > 0:05:57- Ha-ha!- Oeufs?
0:05:57 > 0:05:59I haven't seen that in the English dictionary!
0:06:01 > 0:06:05Pickled mustard seeds are followed by pan-fried langoustine tails.
0:06:05 > 0:06:07Tommy adds baby gem lettuce leaves
0:06:07 > 0:06:10and a rapeseed emulsion dressing before
0:06:10 > 0:06:12garnishing with mustard frill.
0:06:14 > 0:06:16For both flavour and theatre,
0:06:16 > 0:06:19Tommy pipes smoke into the ceramic eggs.
0:06:19 > 0:06:21- All right, let's go, Mini.- Yeah.
0:06:23 > 0:06:25OK, so as it's facing me to the judges, please.
0:06:25 > 0:06:26- Happy?- Yeah.
0:06:28 > 0:06:30Well done.
0:06:36 > 0:06:38I was expecting a Faberge egg.
0:06:38 > 0:06:42Oh, I don't think Faberge ever thought of that!
0:06:42 > 0:06:44Drumkilbo eggs.
0:06:44 > 0:06:46Does anybody know about Drumkilbo eggs?
0:06:46 > 0:06:49- I'm glad you asked, Prue, because I have it at my fingertips.- Right.
0:06:49 > 0:06:53Drumkilbo House, made by the cook there,
0:06:53 > 0:06:56who was asked to put together a quick dish of whatever lay to hand
0:06:56 > 0:07:00and it's become a firm royal favourite ever since.
0:07:00 > 0:07:03- I've actually cooked it for the Queen Mother.- Have you?
0:07:03 > 0:07:05Do you think she would recognise this version?
0:07:05 > 0:07:06Not quite.
0:07:08 > 0:07:10I think the flavours are lovely but, to be honest,
0:07:10 > 0:07:14I'm not happy with the texture, I don't really like slow-cooked eggs.
0:07:14 > 0:07:17There's something slightly gluey about them.
0:07:17 > 0:07:19I like the egg but the sauce could have done
0:07:19 > 0:07:21with a little bit of acidity.
0:07:21 > 0:07:24- The langoustine has been beautifully cooked.- Mmm.
0:07:24 > 0:07:26I think this is a chef here that's aiming for greatness,
0:07:26 > 0:07:28to be fair to him.
0:07:28 > 0:07:29The thing that's really missing
0:07:29 > 0:07:33is that wow flavour in the palate.
0:07:33 > 0:07:35Give us that Tabasco, give us that Worcester sauce,
0:07:35 > 0:07:38give us that heavy-hitting stuff! That's what you need.
0:07:38 > 0:07:40The problem you have here, Tommy's dish is being compared
0:07:40 > 0:07:43to another dish. I still feel this is potentially a great dish.
0:07:47 > 0:07:52Mini is up next with his ode to great British charity workers.
0:07:52 > 0:07:55That's the gold, innit? That's the magic, mate, there in the pan.
0:07:55 > 0:07:58Mini is determined to get higher than a six for his starter,
0:07:58 > 0:08:02Charity Begins At Home, inspired by British soup kitchens.
0:08:02 > 0:08:05He's followed veteran Tom's advice,
0:08:05 > 0:08:09making significant changes to his take on a soup and a sandwich.
0:08:11 > 0:08:14I've lost the celeriac but I'm adding an egg yolk puree.
0:08:14 > 0:08:16Another element that I've changed,
0:08:16 > 0:08:20I'm putting a bit of guinea fowl breast in the soup bowl.
0:08:20 > 0:08:21Quite big changes, then.
0:08:21 > 0:08:22These little changes are the ones
0:08:22 > 0:08:25that are going to get me a good nine. Do you know what I mean?
0:08:25 > 0:08:27- Ten, maybe. - THEY LAUGH
0:08:27 > 0:08:31Mini starts by assembling his guinea fowl spheres
0:08:31 > 0:08:33with the new chilled egg yolk elements.
0:08:33 > 0:08:36The spheres have stuck to the inside of the mat.
0:08:37 > 0:08:39- Come on you little- BLEEP!
0:08:39 > 0:08:42First into the bowl are pan-fried ceps
0:08:42 > 0:08:44and slices of guinea fowl breast.
0:08:44 > 0:08:47Next the guinea fowl broth.
0:08:47 > 0:08:49This time it's served in a soup tin.
0:08:49 > 0:08:53The consomme was in a jug last time, Mini. In a soup can now.
0:08:53 > 0:08:56I've tried to make it a little bit more humble.
0:08:56 > 0:08:59Finely chopped truffle tops the guinea fowl breast,
0:08:59 > 0:09:02before the chilled guinea fowl spheres are added.
0:09:02 > 0:09:04The miniature cheese and truffle toasties
0:09:04 > 0:09:06are served in a sealed paper bag.
0:09:09 > 0:09:10Thank you.
0:09:16 > 0:09:18- Soup in a bag?- Soup in a tin.
0:09:21 > 0:09:23I love the smells emanating from this dish.
0:09:23 > 0:09:25It smells good, doesn't it?
0:09:26 > 0:09:30The jelly's just taken a while to melt in mine.
0:09:30 > 0:09:34And I don't like the yellow curd floating on top.
0:09:34 > 0:09:37It looks like scum on the top of a pond.
0:09:37 > 0:09:41I'm rather enjoying this and I quite like the mixture of textures like
0:09:41 > 0:09:43the little carrot cubes are raw,
0:09:43 > 0:09:45so you get a little bit of crunch.
0:09:45 > 0:09:48- I love the toasty except there's... - Nothing in it.
0:09:48 > 0:09:50I feel cheated.
0:09:50 > 0:09:53We've got to remember this is a banquet to honour people
0:09:53 > 0:09:54who have done a lot of charity work.
0:09:54 > 0:09:56I think it's lovely to remind us.
0:09:56 > 0:09:58It's just not posh enough, Prue.
0:09:58 > 0:10:01So you are going to mark it up for symbolism?
0:10:01 > 0:10:02I'm going to mark it up for symbolism.
0:10:05 > 0:10:07Next up is the fish course.
0:10:07 > 0:10:11This is the one I'm worried about, Mini, we both got nines for this.
0:10:11 > 0:10:14Tommy is first to plate up his dish, Preserving The Future,
0:10:14 > 0:10:18his homage to making the most of, as well as preserving,
0:10:18 > 0:10:20great British produce.
0:10:20 > 0:10:23They're beautiful mackerels. I'm pleased with these bad boys.
0:10:23 > 0:10:26His mackerel two ways impressed veteran Tom
0:10:26 > 0:10:30with its unusual ingredients and combination of flavours.
0:10:30 > 0:10:33Tommy's determined to nail the dish again.
0:10:34 > 0:10:38Tommy starts his plate with some ewe's milk yoghurt.
0:10:38 > 0:10:42On with the fillet of mackerel that's been cured and then scorched.
0:10:42 > 0:10:46Next, slices of home-grown fermented Dragon's egg cucumber
0:10:46 > 0:10:48and mackerel tartare.
0:10:48 > 0:10:50Did you put extra seasoning in from last time?
0:10:50 > 0:10:53I did under season the tartare, I was disappointed with myself.
0:10:53 > 0:10:55I think that's what stopped it getting a ten.
0:10:56 > 0:11:00Oyster capers and home-grown oyster leaves are next,
0:11:00 > 0:11:02dressed with woodruff vinegar gel dewdrops.
0:11:03 > 0:11:07Tommy tops the dish with a crisp linseed cracker.
0:11:07 > 0:11:09Again, it looks amazing, Tommy.
0:11:09 > 0:11:10All right, let's go.
0:11:10 > 0:11:13The dish will be washed down with a woodruff beer.
0:11:13 > 0:11:14Perfect.
0:11:23 > 0:11:25Woodruff beer, a first for me.
0:11:25 > 0:11:28- I like that notion of preserving the future.- It's a good fizz.
0:11:28 > 0:11:32The whole ethos of what he's trying to achieve here is fantastic.
0:11:34 > 0:11:37The tartare's fine, I think the curing is good,
0:11:37 > 0:11:39I just don't like the combination of flavours.
0:11:39 > 0:11:40I really like this dish.
0:11:40 > 0:11:44I think the mackerel is delicious and I love the linseed.
0:11:44 > 0:11:46I think the whole thing works extremely well.
0:11:46 > 0:11:48I think you've let the beer go to your head there, Prue.
0:11:48 > 0:11:50Well, I like the beer, as well.
0:11:50 > 0:11:53I can see why Tom Aikens gave this a nine, it's a cheffy chef thing.
0:11:53 > 0:11:54Oh, use yoghurt!
0:11:54 > 0:11:56It's cheffy gone mad here.
0:11:56 > 0:11:58Overall it was a pleasing dish,
0:11:58 > 0:12:01I just didn't like the linseed.
0:12:01 > 0:12:04This is a young man who has ransacked an entire countryside for
0:12:04 > 0:12:07ingredients and bring them all on the plate and, actually,
0:12:07 > 0:12:09you take out two or three of the ingredients,
0:12:09 > 0:12:13and you've got the makings of a really beautiful dish.
0:12:13 > 0:12:17Mini's fish course, which also features mackerel two ways,
0:12:17 > 0:12:20similarly went down well with veteran Tom, scoring a nine,
0:12:20 > 0:12:22Mini's highest mark of the week.
0:12:24 > 0:12:27His seasoning was the only thing that let him down.
0:12:27 > 0:12:30We both took a bit of a bashing on the seasoning from Tom.
0:12:30 > 0:12:32He said your cucumbers were a little bit under -
0:12:32 > 0:12:34have you put more salt on them?
0:12:34 > 0:12:36Yeah, I have. I don't think they were but I just did.
0:12:37 > 0:12:41First onto a clear presentation box is scorched cucumber.
0:12:41 > 0:12:45Then thin slices of pickled, golden beetroot.
0:12:45 > 0:12:46Tom loved this dish, Mini.
0:12:46 > 0:12:49I've tried to keep it exactly the same.
0:12:49 > 0:12:51Next, charred mackerel fillets,
0:12:51 > 0:12:53oyster leaves,
0:12:53 > 0:12:55a dusting of beetroot powder,
0:12:55 > 0:12:57and Mini's mackerel tartare.
0:12:57 > 0:13:00I make it deliberately horseradishy.
0:13:00 > 0:13:04It's got to compete against that charred flavour from the mackerel.
0:13:04 > 0:13:06Finally, lemon oil dressing
0:13:06 > 0:13:09and a rocher of beetroot sorbet.
0:13:12 > 0:13:14Thank you.
0:13:14 > 0:13:15Oh, it's stunning.
0:13:15 > 0:13:17I'm worried now.
0:13:17 > 0:13:18Fingers crossed.
0:13:24 > 0:13:28It's interesting that it's on this background of the Angel Of The North
0:13:28 > 0:13:30and the Millennium Bridge.
0:13:30 > 0:13:32It's really attractive to look at, I think.
0:13:32 > 0:13:35I'm going to sing it up, no matter what, I come from the North East!
0:13:36 > 0:13:38Ten for that?
0:13:38 > 0:13:39It has to be, doesn't it?
0:13:39 > 0:13:43I think from a flavour perspective, this is a far more successful dish.
0:13:43 > 0:13:46The thing I would like to pick up is the pickled beetroot.
0:13:46 > 0:13:51Because you get the acidity, the sweetness and a hint of saltiness.
0:13:51 > 0:13:54That brings the dish together.
0:13:54 > 0:13:57The beetroot sorbet is very, very sweet.
0:13:57 > 0:14:02I like that sweetness - if you put it on the mackerel, it's lovely.
0:14:02 > 0:14:05The tartare flavoured with the horseradish works so well.
0:14:05 > 0:14:08This is how mackerel should be cooked.
0:14:08 > 0:14:11I like the char on the skin, it's perfectly fresh,
0:14:11 > 0:14:12lovely oily flavour from it.
0:14:12 > 0:14:15I'm not sure we're eating the same piece of fish here
0:14:15 > 0:14:16because my fish is overcooked.
0:14:16 > 0:14:19How you could be so negative about such a delightful dish.
0:14:19 > 0:14:21I'm really enjoying eating it.
0:14:24 > 0:14:27VOICEOVER: At the halfway point, the chefs move onto preparing their
0:14:27 > 0:14:31main courses as the judges consider their scores.
0:14:31 > 0:14:34When I looked at the scoreboards when we arrived I thought,
0:14:34 > 0:14:37there's a large hill to climb here, but I don't see that
0:14:37 > 0:14:38in the cooking we've tried today.
0:14:38 > 0:14:40They really are even-stevens now.
0:14:40 > 0:14:44I'm waiting for the outstanding dish
0:14:44 > 0:14:45that I can actually go, wow.
0:14:45 > 0:14:49Now, John, I have this feeling that you have been Mr Consistent this
0:14:49 > 0:14:52- morning.- I've been scoring eights across the board.
0:14:52 > 0:14:56Four more dishes to go, nothing less than a ten will do.
0:14:56 > 0:14:57And I think we'll get that.
0:14:57 > 0:14:59I hope so.
0:15:02 > 0:15:07Mini is first to the pass, with his main course, The Gallant And Brave.
0:15:07 > 0:15:11Do not leave too much pastry. Do not leave too much pastry.
0:15:11 > 0:15:14His ambitious dish of a rack of venison scored only seven
0:15:14 > 0:15:18in the week. He was marked down for undercooking the meat,
0:15:18 > 0:15:20and over complicating the dish.
0:15:20 > 0:15:23- I've taken some leaves, the chicory, the endive...- Yeah.
0:15:23 > 0:15:26- I took the kale off.- One other thing Tom said was the pistachio crust -
0:15:26 > 0:15:28- he didn't think that was needed. - I've listened to that, as well,
0:15:28 > 0:15:30I'm not putting that on. Just like you,
0:15:30 > 0:15:33he scored very big when he's been here in the past.
0:15:33 > 0:15:34I'm going to listen to him.
0:15:34 > 0:15:38Mini is hoping his amended main course will impress the judges,
0:15:38 > 0:15:41especially guest judge John Williams.
0:15:41 > 0:15:44- Afternoon, chefs. - Afternoon.- Good afternoon.
0:15:45 > 0:15:47- Tommy.- I know who you are.
0:15:49 > 0:15:52- How are you feeling?- I'm feeling very nervous now you've walked in.
0:15:52 > 0:15:54Well, it's been an exciting morning.
0:15:54 > 0:15:58I have cooked Eggs Drumkilbo for the Queen Mother herself.
0:15:59 > 0:16:01What are you doing now?
0:16:01 > 0:16:03I'm prepping down my beef for the main course.
0:16:03 > 0:16:07I've got a piece of Wagyu/Aberdeen Angus cross sirloin.
0:16:07 > 0:16:09It's beautiful marbling. I look forward to it.
0:16:09 > 0:16:10Thank you, Chef.
0:16:10 > 0:16:13- And Mini?- I'm going to be serving you Balmoral estate venison
0:16:13 > 0:16:16- with some savoury granola. - Savoury granola?
0:16:18 > 0:16:20A little hint of curry inside?
0:16:20 > 0:16:21- Just a hint.- Well done.
0:16:21 > 0:16:26We've had two courses, anyone can win this competition,
0:16:26 > 0:16:28so give it your best. Good luck, guys.
0:16:28 > 0:16:30- Thank you, Chef.- Thank you.
0:16:30 > 0:16:32I don't know about you but I got goose bumps there.
0:16:32 > 0:16:34He's just a legendary chef.
0:16:34 > 0:16:37I feel like the adrenaline has gone to my head now.
0:16:37 > 0:16:39Most people have never heard of Oeufs Drumkilbo
0:16:39 > 0:16:41and I get the judge who's cooked it for the Queen Mother
0:16:41 > 0:16:43at a royal banquet!
0:16:43 > 0:16:45What do you think he thought of your granola?
0:16:45 > 0:16:48I don't think he liked it. I don't think he liked it.
0:16:48 > 0:16:53Mini starts his plate with parsnip puree and a venison bun.
0:16:53 > 0:16:55Are you happy with the buns, Mini?
0:16:55 > 0:17:00I've made double sure not to leave too much pastry on the bottom.
0:17:00 > 0:17:04Next, sticky red cabbage and the venison.
0:17:04 > 0:17:06That looks like a nice piece of venison.
0:17:06 > 0:17:09You've cooked it better, probably.
0:17:09 > 0:17:13Finally, rings of honey roasted parsnip and that savoury granola.
0:17:13 > 0:17:14Plenty for John, yeah?
0:17:14 > 0:17:17- MINI CHUCKLES - Double portion, is that what he said?
0:17:17 > 0:17:20Mini finishes the dish with a red wine jus.
0:17:22 > 0:17:24That part's obviously at the top.
0:17:24 > 0:17:26Away from them, at the front. Thank you very much.
0:17:27 > 0:17:29I'm very, very happy with it.
0:17:29 > 0:17:30I hope that's a ten.
0:17:33 > 0:17:34Chop, chop.
0:17:34 > 0:17:35Oh, my goodness.
0:17:35 > 0:17:38This is just exactly what I want.
0:17:38 > 0:17:40Get stuck in, then.
0:17:40 > 0:17:43It looks great. I love the medal, I love the framing.
0:17:43 > 0:17:44It's a good-looking dish.
0:17:46 > 0:17:48The granola has a heavy hint of cumin in it,
0:17:48 > 0:17:49which I think is rather good,
0:17:49 > 0:17:52I think it goes very well with the venison.
0:17:52 > 0:17:55The granola adds a dimension.
0:17:55 > 0:17:57I think it's a really little bit of genius.
0:17:57 > 0:17:59A tiny teaspoon of genius.
0:17:59 > 0:18:04This is interesting, this sort of venison hand grenade.
0:18:04 > 0:18:05It's actually rather dry.
0:18:05 > 0:18:07It would have been nicer juicier.
0:18:07 > 0:18:09- A lot of flavour in there, though. - Mmm.
0:18:09 > 0:18:12Venison is a thing that's quite easy to get wrong.
0:18:12 > 0:18:14I think this is a well-cooked piece of venison.
0:18:14 > 0:18:17It's got flavour, it's tender, it's juicy,
0:18:17 > 0:18:19it's exactly as venison should be, it's lovely.
0:18:19 > 0:18:23The problem with this dish is, it is not cutting edge.
0:18:24 > 0:18:26It's extremely traditional!
0:18:26 > 0:18:30But I will not forget that this is one of the most delicious things
0:18:30 > 0:18:31we've had today.
0:18:31 > 0:18:33You're an old-fashioned girl with old-fashioned tastes.
0:18:33 > 0:18:35I am. I am, rather.
0:18:36 > 0:18:39Tommy is next to present his main,
0:18:39 > 0:18:41a celebration of Great Britain
0:18:41 > 0:18:43through the national dish of roast beef.
0:18:43 > 0:18:46Veteran Tom was impressed by Tommy's bold use of flavours
0:18:46 > 0:18:48and home-grown produce but,
0:18:48 > 0:18:52once again, he was criticised for a lack of seasoning.
0:18:52 > 0:18:54Are you making any changes to your main course?
0:18:54 > 0:18:58Not really. I got a nine for it, I'm leaving it as it is.
0:18:58 > 0:19:00First onto Tommy's plate,
0:19:00 > 0:19:05roasted cabbage and butter-basted hen-of-the-wood mushrooms.
0:19:05 > 0:19:08Tommy, you've got your cabbage, are you happy with the seasoning?
0:19:08 > 0:19:10Yeah, happy with the cooking of the beef, as well.
0:19:10 > 0:19:12Wagyu/Angus sirloin is next,
0:19:12 > 0:19:14with pickled wild garlic capers
0:19:14 > 0:19:17and home-grown nasturtium leaves and flowers.
0:19:18 > 0:19:22Lastly, a quenelle of lovage and wild garlic emulsion.
0:19:22 > 0:19:24Bone marrow with a lovage dressing,
0:19:24 > 0:19:28and more wild garlic capers are served on the side.
0:19:28 > 0:19:29All right, I'm done.
0:19:31 > 0:19:32One bone marrow per person.
0:19:32 > 0:19:35Just be careful where you pick them up. Thank you.
0:19:44 > 0:19:46Oh, lovely.
0:19:46 > 0:19:48It's quite hard to look at a beef dish and make it look
0:19:48 > 0:19:50elegant and pretty. This actually looks very pretty.
0:19:50 > 0:19:53Doesn't it? I just hope it tastes as good as it looks.
0:19:54 > 0:19:56- I really like this dish.- Mmm.
0:19:56 > 0:19:58I don't think there's one duff note on it.
0:19:58 > 0:20:02I love the sauce, the marrow bone is really well cooked.
0:20:02 > 0:20:04I think that the cabbage is great.
0:20:04 > 0:20:05I think the mushrooms are great,
0:20:05 > 0:20:08the lovage dressing is fabulous.
0:20:08 > 0:20:11The trouble is, they're all more interesting than the beef.
0:20:11 > 0:20:14This particular dish, I'm very, very happy with.
0:20:14 > 0:20:16The whole thing is actually a joy to eat.
0:20:16 > 0:20:18And it's restrained. I mean,
0:20:18 > 0:20:22he has resisted the temptation to put anything extra on it.
0:20:22 > 0:20:26It's something that I would actually look forward to eating at a banquet.
0:20:30 > 0:20:32First to plate up his dessert is Mini,
0:20:32 > 0:20:35with his ambitious Breaking New Frontiers.
0:20:35 > 0:20:37He scored six in the week,
0:20:37 > 0:20:41after the smoke designed to resemble mountain mist completely overwhelmed
0:20:41 > 0:20:44the delicate meringue and fruit sorbet.
0:20:45 > 0:20:47A little bit of smoke's going to be good.
0:20:47 > 0:20:49Anything more than a little is going to be bad.
0:20:51 > 0:20:54First onto chilled slate boards, a dusting of matcha tea powder.
0:20:56 > 0:20:59Fresh kiwi fruit and compressed blackberries.
0:20:59 > 0:21:01Mini pipes on Italian meringue,
0:21:02 > 0:21:05followed by a yuzu and white chocolate soil.
0:21:05 > 0:21:08Next, a new addition - blackberry coulis.
0:21:08 > 0:21:10Then blackberry and kiwi sorbets.
0:21:10 > 0:21:12Building the mountain.
0:21:12 > 0:21:15And blackberry and white chocolate creme patissiere.
0:21:15 > 0:21:18You know, I thought I had quite a lot going on with my dessert, Mini?
0:21:18 > 0:21:20Yeah, this is a lot, isn't it?
0:21:20 > 0:21:23Then shards of dehydrated meringue topped with gold leaf.
0:21:24 > 0:21:27Mini finishes the dish with the lavender, juniper
0:21:27 > 0:21:29and mint mountain mist.
0:21:33 > 0:21:35So, was that a bit of a mountain to climb, then, Mini?
0:21:35 > 0:21:36That was Everest, to be fair!
0:21:46 > 0:21:48Oh, look.
0:21:48 > 0:21:50There was definitely a little puff of smoke.
0:21:50 > 0:21:52Well, it looks like a piece of architecture.
0:21:52 > 0:21:54Oh, yeah, look at that.
0:21:54 > 0:21:57"My dessert is inspired by one of the greatest achievements -
0:21:57 > 0:21:59"the conquering of Mount Everest
0:21:59 > 0:22:03"in the week of the Queen's Coronation in 1953."
0:22:03 > 0:22:04I remember it well!
0:22:04 > 0:22:07A smoked dessert is definitely cutting edge.
0:22:07 > 0:22:09It's supposed to put a smile on your face,
0:22:09 > 0:22:12you see it coming at you and you're already like, intrigue.
0:22:13 > 0:22:15It's a nice idea
0:22:15 > 0:22:17but the smoke tastes horrible.
0:22:17 > 0:22:21I think what the chef has done here is construct things around an idea
0:22:21 > 0:22:22without thinking about the flavour.
0:22:22 > 0:22:24It's sugar and smoke.
0:22:24 > 0:22:29But I will confess to a sneaking love of uncooked meringue.
0:22:29 > 0:22:31Oh, how can you bear it?!
0:22:31 > 0:22:33I love uncooked meringue.
0:22:33 > 0:22:37It's such a pity, because I can understand exactly why he wanted to do the smoke.
0:22:37 > 0:22:39Everest is often clouded in mist
0:22:39 > 0:22:41and it would have looked so wonderful.
0:22:41 > 0:22:43I think he clouded his judgment.
0:22:43 > 0:22:45THEY CHUCKLE
0:22:48 > 0:22:51Tommy's Douglas fir and lemon verbena dessert,
0:22:51 > 0:22:54inspired by his late grandfather's commitment to his community,
0:22:54 > 0:22:57scored the only ten of the week.
0:22:59 > 0:23:03Having remade his white chocolate tuile three times to guarantee top
0:23:03 > 0:23:07marks, Tommy needs to achieve perfection again today.
0:23:07 > 0:23:10I think it's important that it's thin because it's a tall dessert,
0:23:10 > 0:23:13- you try and crack it open and it ends up on your lap.- Yeah.
0:23:13 > 0:23:16Onto discs of white chocolate tuile,
0:23:16 > 0:23:20Tommy pipes lemon verbena curd and lemon verbena gel.
0:23:22 > 0:23:24Next, the Douglas fir parfait,
0:23:24 > 0:23:26topped with tuile.
0:23:26 > 0:23:28A quenelle of ewe's milk sorbet
0:23:28 > 0:23:31and a dusting of Douglas fir sherbet.
0:23:33 > 0:23:35Tommy serves with a Douglas fir sour...
0:23:37 > 0:23:39That didn't go to plan!
0:23:39 > 0:23:41..and garnishes with the sherbet.
0:23:41 > 0:23:43All right, I'm up. Thank you.
0:23:45 > 0:23:47There you are, guys.
0:23:49 > 0:23:50My dessert means everything to me.
0:23:50 > 0:23:52It's a tribute to my grandfather
0:23:52 > 0:23:54and to me he's my great Briton.
0:23:55 > 0:23:58Tommy's dessert will follow a spectacular display
0:23:58 > 0:24:00of bonsai fir and dry ice.
0:24:00 > 0:24:04The scene is set by a recording of Tommy's grandfather, Fred Banks,
0:24:04 > 0:24:07describing the local landmark he maintained.
0:24:07 > 0:24:09'You're on the famous Kilburn White Horse
0:24:09 > 0:24:11'cut by the villagers in 1857.
0:24:11 > 0:24:13'The idea came from Thomas Taylor -
0:24:13 > 0:24:17'he was a Kilburn man, who saw the White Horse in the south of England
0:24:17 > 0:24:20'and wanted Yorkshire to have a bigger and better horse than the rest.
0:24:20 > 0:24:21'Enjoy the view.'
0:24:24 > 0:24:27So you get the smell of fir. You do, don't you?
0:24:27 > 0:24:31I think this is the most dramatic pudding we've ever had.
0:24:31 > 0:24:33I'm going to miss the little forest.
0:24:36 > 0:24:38THEY CHUCKLE
0:24:38 > 0:24:40After the high drama of the, um...
0:24:40 > 0:24:42- Forest.- ..the forest.
0:24:44 > 0:24:46This is the Douglas fir sour.
0:24:46 > 0:24:47Well, cheers, chaps.
0:24:49 > 0:24:51Well...
0:24:51 > 0:24:52That is rather delicious.
0:24:52 > 0:24:55It's one of my favourite herbs and flavours.
0:24:55 > 0:24:57It's lemon verbena.
0:24:59 > 0:25:03This is the most beautiful crunchy, crisp base and top,
0:25:03 > 0:25:06which I think must be the white chocolate tuile.
0:25:06 > 0:25:10That is delicious. If that's white chocolate, I'll change my mind
0:25:10 > 0:25:12- about white chocolate.- And me.
0:25:12 > 0:25:15It's very, very delicately flavoured with the Douglas fir.
0:25:15 > 0:25:16It's a very nice flavour, indeed.
0:25:16 > 0:25:19The texture also is quite sublime.
0:25:19 > 0:25:21I mean, just from a technical point of view,
0:25:21 > 0:25:23it's a superb piece of cooking.
0:25:23 > 0:25:25Your pastry chef would be proud of that, wouldn't he?
0:25:25 > 0:25:28- 100%.- This dish has got a great sense of skill behind it.
0:25:28 > 0:25:30I've never had anything like this.
0:25:30 > 0:25:34I think Grandad would be a very proud man
0:25:34 > 0:25:36of what he's actually done with this dessert today.
0:25:38 > 0:25:40I think we cooked some good dishes today.
0:25:40 > 0:25:42I think we've done the North East proud.
0:25:42 > 0:25:44Now we're in the hands of the judges.
0:25:44 > 0:25:48What we've seen is some great dishes from both sides.
0:25:48 > 0:25:51And both of them have made real boo-boos.
0:25:51 > 0:25:53- I think it's going to be close.- I want to get through to the banquet,
0:25:53 > 0:25:56- absolutely.- I want to be the champion of the North East.
0:25:56 > 0:25:58Two chefs out there waiting to find out their fate.
0:25:58 > 0:26:00- They both want to win. - Let's get 'em in.
0:26:09 > 0:26:11Welcome, chefs.
0:26:11 > 0:26:14- Thank you.- Thank you. Tommy, this is the first time in the competition.
0:26:14 > 0:26:15Has it been as you expected it?
0:26:15 > 0:26:18Harder than I could ever have imagined, actually.
0:26:18 > 0:26:21Mini, you competed in the last competition.
0:26:21 > 0:26:22And you didn't get to cook for us.
0:26:22 > 0:26:25- But this time you have, so congratulations on that.- Thank you.
0:26:25 > 0:26:28- How have you found it? - Just as tough!
0:26:28 > 0:26:31Just as tough, if not tougher.
0:26:31 > 0:26:35Well, all I can say is that the North East can be justifiably
0:26:35 > 0:26:36proud of you both.
0:26:38 > 0:26:41So, the winner is...
0:26:45 > 0:26:47..Tommy.
0:26:47 > 0:26:50- Well done.- Well done, mate. - Well done.- Well done.
0:26:50 > 0:26:52How do you feel?
0:26:52 > 0:26:53Oh, I'm absolutely elated.
0:26:53 > 0:26:55Um...
0:26:55 > 0:26:58It's ridiculous. You're so exhausted by this point of the week,
0:26:58 > 0:27:00I don't even know how I feel.
0:27:00 > 0:27:04And you must be feeling not quite so elated.
0:27:04 > 0:27:08No, but I think I've come second to a very deserving winner.
0:27:08 > 0:27:12Tommy, it was your pudding which clinched it for me.
0:27:12 > 0:27:16It was an absolutely beautifully achieved piece of food.
0:27:16 > 0:27:18And I gave it a ten.
0:27:18 > 0:27:20And so did I.
0:27:20 > 0:27:22And so did those two.
0:27:22 > 0:27:24Oh...
0:27:24 > 0:27:26Oh, if you knew how much stress I had yesterday
0:27:26 > 0:27:28when I was doing that pudding!
0:27:28 > 0:27:30It was wonderful.
0:27:30 > 0:27:34And Mini, I thought your mackerel dish was absolutely beautiful.
0:27:34 > 0:27:36It was just a pleasure to eat.
0:27:36 > 0:27:38And I gave it a nine.
0:27:38 > 0:27:40Thank you.
0:27:40 > 0:27:41Tommy, congratulations.
0:27:41 > 0:27:45Go forward and see how many dishes you can get on in that final.
0:27:45 > 0:27:48Thank you, John, that means a lot, thank you very much.
0:27:55 > 0:27:56Oh, my God!
0:27:56 > 0:27:59Well, I think there's no doubt that we have a worthy winner today.
0:27:59 > 0:28:02But I'm not sure that he quite believed it.
0:28:02 > 0:28:03I'm disappointed, obviously.
0:28:03 > 0:28:05But I think the best man won.
0:28:05 > 0:28:07Tommy's fantastic.
0:28:07 > 0:28:09- Well done.- Cheers, mate.
0:28:10 > 0:28:12Tommy Banks. Cheers.
0:28:12 > 0:28:15Four tens for my dessert is unbelievable.
0:28:15 > 0:28:17If I get that dessert to the banquet,
0:28:17 > 0:28:19I'll probably be the happiest man in the world.
0:28:19 > 0:28:21It would mean so much to me.
0:28:21 > 0:28:22Um...
0:28:22 > 0:28:24Obviously, for my grandfather.
0:28:24 > 0:28:27It affected me a lot when we lost him.
0:28:27 > 0:28:31To be able to cook that for him would be amazing.