0:00:03 > 0:00:04This week on Great British Menu -
0:00:04 > 0:00:09three of Northern Ireland's leading culinary talents.
0:00:09 > 0:00:12Third time competitor Chris McGowan.
0:00:12 > 0:00:14We are here to test ourselves, I want to try to get to the banquet.
0:00:14 > 0:00:17Daniel Clifford's head chef, Mark Abbott.
0:00:17 > 0:00:20If I'm not busy, I don't feel I've pushed myself hard enough.
0:00:20 > 0:00:23And Eddie Attwell, for whom local produce is king.
0:00:23 > 0:00:26I've felt the heat in here all week.
0:00:26 > 0:00:28What can I do? Just going to keep at it.
0:00:28 > 0:00:31In the year of the Queen's 90th birthday, the chefs are
0:00:31 > 0:00:34celebrating the everyday great Britons
0:00:34 > 0:00:36honoured throughout her reign
0:00:36 > 0:00:40and competing for a chance to cook at an historic banquet,
0:00:40 > 0:00:42at the Palace of Westminster.
0:00:44 > 0:00:46Chris' main course stole the show yesterday,
0:00:46 > 0:00:49earning him ten from veteran Michael.
0:00:49 > 0:00:51I thought that was an exceptional plate of food.
0:00:51 > 0:00:56Mark scored nine, just in front of Eddie, who was awarded eight.
0:00:56 > 0:00:58No-one's dead in the water yet.
0:00:58 > 0:01:01With just three points between Chris and Eddie,
0:01:01 > 0:01:04both chefs have a chance to face the judges.
0:01:04 > 0:01:07Dessert has always been the potential banana skin
0:01:07 > 0:01:09- in this kitchen.- To say I'm nervous is an understatement.
0:01:09 > 0:01:12But one chef will be going home today.
0:01:12 > 0:01:14No regrets, you can do this.
0:01:14 > 0:01:15Listen, in it to win it.
0:01:15 > 0:01:17- It's going to- BLEEP- split!
0:01:17 > 0:01:20Guess what I've just done as well? Split my cream and all.
0:01:32 > 0:01:36Judging their desserts for imaginative and outstanding cooking
0:01:36 > 0:01:39is Michelin-starred Michael O'Hare.
0:01:39 > 0:01:43A former banquet winner, he knows what it takes to get there.
0:01:43 > 0:01:45It's got to be fun, it's got to be creative,
0:01:45 > 0:01:47it's got to be innovative.
0:01:47 > 0:01:49I'm looking for the show stopper and the banquet-winning dish
0:01:49 > 0:01:51for desserts.
0:01:51 > 0:01:53I've been here before, anything can happen, guys.
0:01:53 > 0:01:55The heat in that kitchen isn't your friend.
0:01:55 > 0:01:58Last chance saloon for me. This is our last one to get up
0:01:58 > 0:01:59and try to get into the race.
0:01:59 > 0:02:03I'm doing some sugar work this week.
0:02:03 > 0:02:05Mark, Mark, Mark, you should have give me a ring, mate.
0:02:05 > 0:02:07I did the same last year, then I got in that kitchen,
0:02:07 > 0:02:09it all went pear-shaped.
0:02:12 > 0:02:15First is Chris - having failed to impress with his starter,
0:02:15 > 0:02:18he has fought back with his last two dishes.
0:02:18 > 0:02:20He knows from previous experience
0:02:20 > 0:02:22this can be the trickiest course.
0:02:23 > 0:02:26Dessert has very little margin for error.
0:02:26 > 0:02:28You've got to really nail it. Eddie could pull it out of the bag
0:02:28 > 0:02:31and I could have a disaster one and I could be going home.
0:02:33 > 0:02:35Chris, hello. How you feeling?
0:02:35 > 0:02:38Yeah, great, still kind of on cloud nine
0:02:38 > 0:02:39from the main course, I have to say.
0:02:39 > 0:02:42Your last course, dessert, what's the title?
0:02:42 > 0:02:46Sense Of Occasion. This is about a lady, called Dr Janet Gray.
0:02:46 > 0:02:48Dr Janet Gray is blind,
0:02:48 > 0:02:52- but she is a world water-skiing champion.- Oh, right, OK.
0:02:52 > 0:02:55She took up water-skiing after she lost her sight.
0:02:55 > 0:02:58So it kind of gives you an indication of the kind of lady
0:02:58 > 0:03:00- that she is. - So a true great Briton, then.
0:03:00 > 0:03:03When I went to her house, there was a lot of fresh flowers around,
0:03:03 > 0:03:06and she said, "I don't see them, but I can smell them, Chris,
0:03:06 > 0:03:07"and it makes me feel great."
0:03:07 > 0:03:10So for me, it was trying to marry the dessert but also try
0:03:10 > 0:03:14- and give a sensory experience.- What are you actually cooking her?
0:03:14 > 0:03:17Got some fresh lavender there, I'm going to infuse with cream
0:03:17 > 0:03:21and make an ice cream. I'm going to do a white chocolate sphere,
0:03:21 > 0:03:24I'm going to colour the white chocolate with the Union flag
0:03:24 > 0:03:27and then fill that with the lavender ice cream.
0:03:27 > 0:03:30Some lemon curd, some raspberries, some savoury granola.
0:03:30 > 0:03:33- OK.- That will go in a box with an infusion,
0:03:33 > 0:03:36with lemon, lavender, and pour over the dry ice
0:03:36 > 0:03:38with some floral notes.
0:03:38 > 0:03:40I look forward to tasting it.
0:03:42 > 0:03:44He is tempering white chocolate, which is difficult
0:03:44 > 0:03:47at the best of times, but he is doing it in a notoriously hot kitchen.
0:03:47 > 0:03:49If it doesn't work, it could be a disaster.
0:03:50 > 0:03:55Next is Eddie - after a strong start to the week, Eddie slipped to
0:03:55 > 0:03:59third place after the main course, three points behind Chris.
0:03:59 > 0:04:01He needs to nail his dessert
0:04:01 > 0:04:05to secure a place cooking for the judges.
0:04:05 > 0:04:06I need a high score to keep myself in any sort
0:04:06 > 0:04:08of race for tomorrow. Fortunately, so far,
0:04:08 > 0:04:11nothing's went terribly wrong. But you don't know what's ahead of you
0:04:11 > 0:04:14and what could go wrong. Let's just see what happens.
0:04:16 > 0:04:17- Eddie.- Hello, chef.
0:04:17 > 0:04:19- How are you feeling?- Fantastic.
0:04:19 > 0:04:20The title of your dish?
0:04:20 > 0:04:22So it's Jam Sandwich and Darjeeling Tea.
0:04:22 > 0:04:24- And the inspiration? - The inspiration,
0:04:24 > 0:04:28it was a treat that was enjoyed in the past more, behind-the-scenes,
0:04:28 > 0:04:31it was a crustless jam sandwich, so I want to make it something special
0:04:31 > 0:04:32and fit for a banquet.
0:04:32 > 0:04:34So what are you actually cooking?
0:04:34 > 0:04:36Bottom base of the sandwich, a white bread parfait,
0:04:36 > 0:04:38with white chocolate through it as well.
0:04:38 > 0:04:41I'll be making a strawberry stock from the strawberries,
0:04:41 > 0:04:43with couple of spices through it to make a jelly.
0:04:43 > 0:04:45Setting some of the strawberries inside.
0:04:45 > 0:04:48On the top layer, I want to make a traditional shortcake
0:04:48 > 0:04:49and then some Darjeeling.
0:04:49 > 0:04:52It's the kind of tea you have with it, it's floral and fragrant.
0:04:52 > 0:04:55I want to try to transfer that flavour on and then a pot of tea
0:04:55 > 0:04:57with it as well, so you get that hot and cold element.
0:04:57 > 0:04:59It certainly sounds interesting, Eddie.
0:04:59 > 0:05:02You know you're behind in the scores. Focus on this.
0:05:02 > 0:05:04- You can still get through this. - Absolutely.
0:05:04 > 0:05:08Eddie's dish is quite simple in flavours, quite a lot of
0:05:08 > 0:05:10technical elements in it. I really hope he can execute it well
0:05:10 > 0:05:13and I hope that he can get a good dish out of it.
0:05:14 > 0:05:15Finally, it's Mark.
0:05:15 > 0:05:19Having topped the leaderboard all week with two perfect tens,
0:05:19 > 0:05:24he dropped a point for the first time yesterday, scoring only nine.
0:05:24 > 0:05:27On the main course, Michael marked me down a point because he
0:05:27 > 0:05:29didn't feel the brief showed through.
0:05:29 > 0:05:31For me, the dessert tells a story,
0:05:31 > 0:05:34so it's up to me now to get it right and deliver the product
0:05:34 > 0:05:36I want him to have.
0:05:39 > 0:05:40- Mark.- Hi, chef.
0:05:40 > 0:05:43- What's the title of your dish?- Time to Reflect.
0:05:43 > 0:05:46- What's the inspiration behind it?- I've had the privilege
0:05:46 > 0:05:49to work in all four countries of the UK.
0:05:49 > 0:05:52And through that, I've seen some amazing produce and techniques
0:05:52 > 0:05:56and I want to wrap it all together in one fantastic dessert.
0:05:56 > 0:05:58What are you actually cooking on that dessert?
0:05:58 > 0:06:00I'm cooking a number of different berry elements,
0:06:00 > 0:06:05I'm compressing some strawberries in some English sparkling wine.
0:06:05 > 0:06:08With the English sparkling wine, I'm going to be making a jelly,
0:06:08 > 0:06:11the raspberries, I'm putting them in liquid nitrogen
0:06:11 > 0:06:13and then smash them up.
0:06:13 > 0:06:17With the blueberries, I'm going to cook a little compote.
0:06:17 > 0:06:20With the blackberries, I'm going to make a pickling liquor,
0:06:20 > 0:06:22I'm going to make a buttery sponge,
0:06:22 > 0:06:25and soak that in the blackberry pickle liquor.
0:06:25 > 0:06:28OK. And I see chocolate.
0:06:28 > 0:06:32I'm going to make a chocolate marquise and I'm going to put some
0:06:32 > 0:06:34- blackberry notes through that as well.- Right, OK.
0:06:34 > 0:06:39And I'm going to make a sugar tuile for the dessert also.
0:06:39 > 0:06:42So no added pressure, Mark, but if you can score an eight,
0:06:42 > 0:06:46or higher, on this dish, you will be the highest ever regional competitor
0:06:46 > 0:06:49in Great British Menu history, beating your boss, Daniel Clifford,
0:06:49 > 0:06:51by one point.
0:06:51 > 0:06:52See if it's worth your job!
0:06:52 > 0:06:55- LAUGHTER - Thank you for that, chef(!)
0:06:57 > 0:07:00Mark, with his dessert, has so much going on, so many ingredients,
0:07:00 > 0:07:02so many techniques, but with every other course, I have seen
0:07:02 > 0:07:04a centrepiece to Mark's work.
0:07:04 > 0:07:06With dessert, I'm really struggling to visualise that.
0:07:09 > 0:07:12Cooking starts and the chefs are already discussing
0:07:12 > 0:07:14possible pudding pitfalls.
0:07:15 > 0:07:18Dessert has always been the potential banana skin
0:07:18 > 0:07:20in this kitchen, you've got to be on it, you know?
0:07:20 > 0:07:22I've felt the heat in here all week. So if you're going to feel it
0:07:22 > 0:07:24in your chocolate, feel it in your sugar,
0:07:24 > 0:07:26- that's where it's going to hit hard.- Exactly.
0:07:28 > 0:07:32Third-place Eddie has to produce the perfect dessert to stand
0:07:32 > 0:07:35a chance of beating Chris to cook for the judges.
0:07:35 > 0:07:38He's hoping his high-end take on tea and a jam sandwich
0:07:38 > 0:07:40will do the trick.
0:07:40 > 0:07:42Would you class your dessert quite simple, Eddie?
0:07:42 > 0:07:44In name it's simple.
0:07:44 > 0:07:48Hopefully the textures and layers will make it a wee bit different.
0:07:48 > 0:07:52Eddie makes a strawberry stock for his gel by simmering strawberries
0:07:52 > 0:07:53with port and wine.
0:07:53 > 0:07:56And flavouring with vanilla and black pepper.
0:07:57 > 0:08:00To make his white chocolate and white bread parfait,
0:08:00 > 0:08:04he adds warmed milk and cream to whisked egg yolk and sugar.
0:08:04 > 0:08:07Before adding white chocolate melted with gelatine,
0:08:07 > 0:08:09and white breadcrumbs.
0:08:09 > 0:08:13But already, the heat in the kitchen is taking its toll.
0:08:13 > 0:08:14- It's going to- BLEEP- split!
0:08:16 > 0:08:18She is split, sir.
0:08:18 > 0:08:21Dump it in the bin. No point crying about it. It's the heat.
0:08:21 > 0:08:27With time already against him, Eddie starts his parfait again.
0:08:27 > 0:08:28- Eddie.- Chef.
0:08:28 > 0:08:30You're boiling over.
0:08:31 > 0:08:33Shut off there, as well.
0:08:33 > 0:08:35- How are you getting on?- I've just split my mousse.
0:08:35 > 0:08:37I'm a wee bit behind. Standing here talking to you now.
0:08:37 > 0:08:39Should really be in that freezer.
0:08:39 > 0:08:40I just need to get my head down here, chef.
0:08:40 > 0:08:42You've got the time, you can do it?
0:08:42 > 0:08:44- Absolutely. Thank you, chef. - Good on you.
0:08:44 > 0:08:48Eddie pipes the parfait into moulds and leaves to set.
0:08:50 > 0:08:52Someone else feeling the heat is Mark.
0:08:52 > 0:08:56Having had a strong competition so far, his complex dessert
0:08:56 > 0:08:58is his biggest challenge yet.
0:08:58 > 0:09:00Pastry doesn't wait on any man.
0:09:00 > 0:09:04- Not at all.- To say I'm nervous is an understatement.
0:09:04 > 0:09:06Mark starts work on a sponge
0:09:06 > 0:09:09which he will dip in blackberry pickling liquor
0:09:09 > 0:09:11and partially dehydrate later.
0:09:11 > 0:09:15For his chocolate and blackberry marquise, Mark pours boiling honey
0:09:15 > 0:09:18onto whipped egg whites, to make an Italian meringue.
0:09:19 > 0:09:22He dissolves gelatine in boiling pear juice and adds
0:09:22 > 0:09:27to the meringue mixture, before pouring in molten dark chocolate.
0:09:27 > 0:09:29Guess what I've just done, as well.
0:09:29 > 0:09:31Split my cream and all.
0:09:31 > 0:09:33Yeah.
0:09:33 > 0:09:36I need to just calm down now, collect myself,
0:09:36 > 0:09:38and just get it right.
0:09:38 > 0:09:40Mark whips a second batch of cream,
0:09:40 > 0:09:42which he folds into the marquise mixture
0:09:42 > 0:09:44and flavours with blackberry.
0:09:44 > 0:09:47So, Mark, problems with your cream over there?
0:09:47 > 0:09:48- Yeah.- Same thing.
0:09:48 > 0:09:52Final course. Really simple things that can go wrong.
0:09:52 > 0:09:55Don't say I told you so. But, I told you so.
0:09:55 > 0:09:56LAUGHTER
0:09:58 > 0:10:03Three points ahead of Eddie, Chris must execute a flawless dessert.
0:10:03 > 0:10:06He's incorporating floral notes into his dish,
0:10:06 > 0:10:07including lavender ice cream.
0:10:09 > 0:10:11To egg yolk whisked with lavender sugar,
0:10:11 > 0:10:14Chris adds a warmed cream and milk mixture,
0:10:14 > 0:10:18flavoured with lavender essence. Before cooling and churning
0:10:18 > 0:10:19in an ice cream machine.
0:10:21 > 0:10:25He has also put extra pressure on himself by choosing to make spheres
0:10:25 > 0:10:27of tempered white chocolate.
0:10:27 > 0:10:29Would I be right in saying that out of the three chocolates,
0:10:29 > 0:10:31that is the hardest to temper?
0:10:31 > 0:10:33Yes, at the end of the day, we're here to test ourselves.
0:10:33 > 0:10:35That's what I want to do, I want to try to get to the banquet.
0:10:35 > 0:10:37When you think about great Britons,
0:10:37 > 0:10:40you think about what people have done, they go above and beyond.
0:10:40 > 0:10:42I'm quite prepared to do that today, you know?
0:10:43 > 0:10:47Back in Northern Ireland, Chris met Dr Janet Gray,
0:10:47 > 0:10:50the inspiration behind his dessert.
0:10:50 > 0:10:51- Hi, Janet.- Hello, Chris.
0:10:51 > 0:10:54When she was 21, Janet lost her sight,
0:10:54 > 0:10:56due to a rare form of glaucoma.
0:10:56 > 0:10:59Not one to let her disability hold her back,
0:10:59 > 0:11:02Janet took up water-skiing, going on to win
0:11:02 > 0:11:06the world disabled water-skiing championship four times.
0:11:07 > 0:11:11I had never tried water-skiing until after sight loss.
0:11:11 > 0:11:14Being a natural swimmer, I really took to it.
0:11:14 > 0:11:19And I won the World Championships for the first time in 1999.
0:11:19 > 0:11:24Then again, 2001, 2003, and after a major trauma,
0:11:24 > 0:11:29I was lucky enough to get back on my feet and regain all the titles
0:11:29 > 0:11:31in Australia in 2007.
0:11:31 > 0:11:33Amazing. It's a dangerous sport.
0:11:33 > 0:11:37It can be. But I just love the whole speed and the rush.
0:11:37 > 0:11:39- I want your honest feedback.- OK!
0:11:39 > 0:11:45In 2002, Janet was awarded an MBE for services to disabled sport.
0:11:45 > 0:11:47She's now retired from water-skiing,
0:11:47 > 0:11:49but recently became a local councillor.
0:11:49 > 0:11:52Can you see yourself as an inspiration to other people?
0:11:52 > 0:11:56It's nice if I can help others along the way or motivate and inspire.
0:11:56 > 0:12:00It's the determination and the discipline of sport as well,
0:12:00 > 0:12:03at top level, not giving up and seeing things through.
0:12:03 > 0:12:05- Shall we go?- Yes. Great.
0:12:06 > 0:12:10As Janet inspired Chris's dessert, he wanted her to be one of the first
0:12:10 > 0:12:11to taste his dish.
0:12:11 > 0:12:16So this is a white chocolate sphere, but inside, some ice cream,
0:12:16 > 0:12:20some raspberries, a little fruit cluster, around the outside,
0:12:20 > 0:12:22with lemon verbena.
0:12:22 > 0:12:24Yummy-yummy-yummy!
0:12:25 > 0:12:28- There we go.- Lovely! Oh, my goodness!
0:12:31 > 0:12:33Mmm!
0:12:33 > 0:12:37It's amazing how the flavours all come together, it really works.
0:12:38 > 0:12:39Oh, that is delicious.
0:12:39 > 0:12:42- So you think it's thumbs up? - Most definitely.
0:12:42 > 0:12:44- Definitely?- Definitely a winner. - Brilliant.
0:12:48 > 0:12:52In the kitchen, Chris is painting moulds with white chocolate
0:12:52 > 0:12:54he's already dyed red and blue.
0:12:55 > 0:12:58- Hi, Chris.- Hi, Michael. - What are you doing now?
0:12:58 > 0:13:00This is one side of the sphere. So, just coated the white chocolate,
0:13:00 > 0:13:04just brushing it with the red and the blue now. And then, basically,
0:13:04 > 0:13:07- just the tempered chocolate.- And you're confident it's going to work?
0:13:07 > 0:13:09The heat of the kitchen is obviously immense
0:13:09 > 0:13:12but I'm happy with the tempering of the chocolate, I've checked it.
0:13:12 > 0:13:14So I'm going to get them outside now.
0:13:14 > 0:13:16- OK, I won't stand in your way. - Thanks a lot, chef.
0:13:16 > 0:13:18After the setback with his split parfait,
0:13:18 > 0:13:20Eddie is now working on his shortcake,
0:13:20 > 0:13:23which will form the top layer of his jam sandwich.
0:13:23 > 0:13:25Got knocked back, losing the mousse.
0:13:25 > 0:13:27But what can I do? Can't go mad, can't go frantic.
0:13:27 > 0:13:29Just need to try and get something out. Don't want to be
0:13:29 > 0:13:31standing there with absolutely nothing,
0:13:31 > 0:13:32so just going to keep at it.
0:13:33 > 0:13:37He starts by mixing flour, baking powder and vegetable shortening
0:13:37 > 0:13:40with butter, before adding beaten egg and milk.
0:13:42 > 0:13:46Next Eddie makes a Darjeeling stock for a foam and a gel.
0:13:46 > 0:13:50Eddie, if you want to make me a cup of tea now, that would be perfect(!)
0:13:50 > 0:13:54Current leader Mark is determined his dessert
0:13:54 > 0:13:57will meet the high standards he has set all week.
0:13:57 > 0:14:01He makes an English sparkling wine and honey jelly, and soaks cubes
0:14:01 > 0:14:03of sponge in the blackberry pickling liquor
0:14:03 > 0:14:05before partially dehydrating.
0:14:06 > 0:14:10Next, he works on tuiles designed to resemble Union flags.
0:14:10 > 0:14:12This looks interesting.
0:14:12 > 0:14:15This is for my tuile, I have made a sugar mix,
0:14:15 > 0:14:18of glucose and isomalt and I'm just colouring it.
0:14:18 > 0:14:21- This is going to form the flag? - This will form the flag.
0:14:21 > 0:14:23You've given yourself a lot to do again.
0:14:23 > 0:14:26If I'm not busy, I don't feel I'm pushing myself hard enough.
0:14:26 > 0:14:28- I'm looking forward to seeing this. - Thank you very much.
0:14:28 > 0:14:30Let's go.
0:14:30 > 0:14:34Chris is working on his savoury granola. Baking oats, almonds
0:14:34 > 0:14:38and assorted seeds with butter, flour, salt and honey.
0:14:39 > 0:14:41He's also making a lemon curd,
0:14:41 > 0:14:44before checking on his tempered white chocolate spheres,
0:14:44 > 0:14:46which are next door, where it's cooler.
0:14:46 > 0:14:48Difficult task you set yourself.
0:14:48 > 0:14:50Do you know what, it seemed like a great idea at home.
0:14:50 > 0:14:52MICAHEL LAUGHS
0:14:52 > 0:14:54You sit at home and you make it, and you think, "This is great."
0:14:54 > 0:14:56No regrets, you can do this.
0:14:56 > 0:14:59Listen, in it to win it. No pain, no gain.
0:15:00 > 0:15:05Eddie's earlier disaster with the parfait lost him valuable time.
0:15:05 > 0:15:08His second one is still not set and he is first to plate up
0:15:08 > 0:15:12his take on tea and a jam sandwich.
0:15:12 > 0:15:14- Eddie, can you be there on time?- We'll see about it.
0:15:14 > 0:15:17In a desperate attempt to get the dessert finished,
0:15:17 > 0:15:20Eddie decides to work in the blast chiller,
0:15:20 > 0:15:23adding strawberry gel and fresh strawberries to the parfait.
0:15:25 > 0:15:29First onto the plate, strawberry gel, followed by fresh strawberries.
0:15:29 > 0:15:34Next, the not-quite-set white chocolate and white bread parfait.
0:15:34 > 0:15:36Now, Eddie has another panic.
0:15:37 > 0:15:41His shortcake hasn't had enough time to cool and solidify.
0:15:42 > 0:15:44How is the short bread, Eddie?
0:15:44 > 0:15:46Yup, exactly the same as everything else.
0:15:46 > 0:15:48Can either not be on time and standing here for another day,
0:15:48 > 0:15:51or get something up onto the pass and let yous taste it.
0:15:51 > 0:15:54Instead of fine slices mimicking bread,
0:15:54 > 0:15:57Eddie chops up the still-warm shortcake and crumbles
0:15:57 > 0:15:58onto the chilled parfait.
0:15:58 > 0:16:00Eddie, can I do anything for you, boss?
0:16:00 > 0:16:03- You want anything done, mate? - Cheers, mate. It is what it is.
0:16:03 > 0:16:07Next, a quenelle of semi-set parfaits.
0:16:07 > 0:16:10Eddie, take a breath, relax, and make sure it comes to pass
0:16:10 > 0:16:12- how you want it.- It's impossible.
0:16:12 > 0:16:13- Well, as best as it can.- Chef.
0:16:15 > 0:16:18Eddie finishes the dish with Darjeeling tea foam.
0:16:18 > 0:16:23A hot Darjeeling tea infusion is presented in a vintage teapot.
0:16:30 > 0:16:31Eddie, you look disappointed,
0:16:31 > 0:16:33but is everything on the plate that you want?
0:16:33 > 0:16:36- Everything's on, just not the way I wanted it.- What went wrong?
0:16:36 > 0:16:38Lost the cream. Knocked me half an hour back already.
0:16:38 > 0:16:41So I'm ready, waiting on a parfait sitting in the freezer,
0:16:41 > 0:16:43still dropping in front of us right now.
0:16:43 > 0:16:44OK, we won't leave it any longer.
0:16:44 > 0:16:46- Let's go and taste this.- Thank you.
0:16:49 > 0:16:50It's a tough kitchen to work in.
0:16:50 > 0:16:52- It is, absolutely.- You know, it's in the flavour,
0:16:52 > 0:16:55- so we can still taste this. - Absolutely, chef.
0:16:57 > 0:16:59The flavours are beautiful.
0:16:59 > 0:17:01They're rounded, sharpness of the fruit...
0:17:01 > 0:17:04- This is the white bread... - And white chocolate, yeah.
0:17:06 > 0:17:08Is that the taste you were looking for?
0:17:08 > 0:17:10Pretty much, chef.
0:17:10 > 0:17:14It's a shame, because such beautiful flavours, the bread coming through,
0:17:14 > 0:17:15it just hasn't happened on the day.
0:17:15 > 0:17:17And we've got the shortcake on the top.
0:17:17 > 0:17:20Yeah. So again, not exactly how I wanted it.
0:17:20 > 0:17:22Just didn't have a chance to cut it out.
0:17:22 > 0:17:25- And the flavour, content with that? - I'm happy enough with the flavour.
0:17:25 > 0:17:26Nice texture.
0:17:26 > 0:17:29- It brings it all together, doesn't it?- I would agree with that.
0:17:29 > 0:17:30Is the jam set how you wanted?
0:17:30 > 0:17:33It's probably the one thing sitting at the right consistency, chef.
0:17:33 > 0:17:36The strawberry gel is really nice as well.
0:17:36 > 0:17:39Ultimately, do you think the tea works with the dessert?
0:17:39 > 0:17:41Yeah. I've come to enjoy the tea.
0:17:41 > 0:17:44- I love tea.- I love tea.
0:17:44 > 0:17:46- What would you give that?- I'd give him a seven, and the reason
0:17:46 > 0:17:48I'd give him a seven, is because I think he's done
0:17:48 > 0:17:51- a lot of work in it. - I have to go for a six.
0:17:51 > 0:17:56- What would you score it?- Probably a four. Maybe even below.
0:17:59 > 0:18:03Mark is next to serve his complex Time To Reflect dessert.
0:18:03 > 0:18:07He finishes off his Union flag tuiles in the oven before cooling
0:18:07 > 0:18:12on corrugated plastic to give the appearance of the flag fluttering.
0:18:12 > 0:18:14- Hi, boss.- All right, boys?
0:18:14 > 0:18:16One of those, you warned me.
0:18:16 > 0:18:18All the flavour was there, mate.
0:18:18 > 0:18:21Absolutely, chef. How are you getting on there as well, anyway?
0:18:21 > 0:18:23- You're up next.- Busy, mate.
0:18:23 > 0:18:27Mark freezes fresh raspberries in liquid nitrogen before smashing
0:18:27 > 0:18:30into tiny fragments. He then turns out his jelly.
0:18:32 > 0:18:35- What's that jelly, Mark?- It's champagne and honey, mate.
0:18:37 > 0:18:39Yeah, that's lovely, mate.
0:18:39 > 0:18:43Mark will be presenting his dessert on a mirror to emphasise the title,
0:18:43 > 0:18:44Time To Reflect.
0:18:44 > 0:18:46I tell you, when you're dressing a plate
0:18:46 > 0:18:49and you can actually see your own face, it's a scary look.
0:18:49 > 0:18:50I wouldn't say you're that bad-looking, Mark.
0:18:50 > 0:18:52Oh, thanks very much(!)
0:18:53 > 0:18:58First onto the mirror, cubes of partially dehydrated sponge soaked
0:18:58 > 0:19:00in blackberry pickling liquor.
0:19:00 > 0:19:04Next, strawberries compressed in English sparkling wine.
0:19:04 > 0:19:07Strawberry gel is followed by blueberry compote,
0:19:07 > 0:19:09pyramids of English sparkling wine
0:19:09 > 0:19:12and honey jelly and pickled blackberries.
0:19:12 > 0:19:13You're due at the pass now, Mark.
0:19:13 > 0:19:16Yes, chef. Less than a minute, please.
0:19:16 > 0:19:19Chocolate and blackberry marquise is piped onto the mirror,
0:19:19 > 0:19:23accompanied by slices of blueberry, a quenelle of yoghurt sorbet,
0:19:23 > 0:19:26and lastly, shattered nitro raspberries.
0:19:28 > 0:19:31The Union flag sugar tuile finishes the dish,
0:19:31 > 0:19:33which is presented in a gift box.
0:19:37 > 0:19:38- Is that done?- It's done, chef.
0:19:38 > 0:19:41- Can I open it?- Yes, please.
0:19:41 > 0:19:43It's nice, isn't it? That's a good touch.
0:19:43 > 0:19:46- Right, shall we go and eat this? - Yes, please.
0:19:48 > 0:19:52So, let's get tasting. Enjoyed that.
0:19:54 > 0:19:58- Wow. I love the little tuile on top. - A nice wee crisp.- That's nice.
0:19:58 > 0:20:01So, are you happy with how it's turned out?
0:20:01 > 0:20:02I am, chef.
0:20:02 > 0:20:06Yeah? Do you think the presentation's right for it?
0:20:06 > 0:20:08I do, because it's a banquet.
0:20:08 > 0:20:12Let's break it, let's enjoy it. And if we get a little bit messy,
0:20:12 > 0:20:13sorry, but who cares?
0:20:13 > 0:20:16Each berry has its own pack, its own punch on there.
0:20:16 > 0:20:19- Yeah.- The blueberries... It's the blueberries I keep coming back to.
0:20:19 > 0:20:21And the champagne and honey jelly.
0:20:21 > 0:20:23- Do you feel those flavours come through?- Yeah, it's...
0:20:23 > 0:20:27You get champagne. You don't really get the honey so much,
0:20:27 > 0:20:28because the honey, it rounds it off.
0:20:28 > 0:20:31That jelly is almost like a summer cocktail.
0:20:31 > 0:20:34You have got a lot of components on this dish. Do you think
0:20:34 > 0:20:36they all deserve a place on the plate?
0:20:36 > 0:20:39I do, because every spoon is different, and therefore,
0:20:39 > 0:20:42it makes it exciting to eat.
0:20:42 > 0:20:45No, it's probably just a wee bit too small, but I can't comment on it.
0:20:45 > 0:20:46- It's fantastic.- Yeah.
0:20:46 > 0:20:48And anything you would change on it?
0:20:48 > 0:20:51Well, yes, I would make sure my ice cream was firmer set.
0:20:53 > 0:20:55Don't give him another ten, Eddie.
0:20:55 > 0:20:57His head won't fit through that door, mate.
0:20:57 > 0:20:59It's so hard to fault or be critical.
0:20:59 > 0:21:02I'm going to give him a nine, only because I want more, and maybe
0:21:02 > 0:21:04the sorbet was just a little bit...under.
0:21:05 > 0:21:10Last to fight for his place in the judging chamber is Chris
0:21:10 > 0:21:14with his multisensory dessert, A Sense Of Occasion,
0:21:14 > 0:21:18a tribute to Dr Janet Gray, who lost her sight at just 21.
0:21:20 > 0:21:23Chris prepares his infusion by grating lemon zest and adding
0:21:23 > 0:21:26to a jug with fresh lavender and lemon verbena.
0:21:28 > 0:21:29All right, lads.
0:21:29 > 0:21:30How was that for you?
0:21:30 > 0:21:33It was all right. I was a bit disappointed the ice cream melted really quickly.
0:21:33 > 0:21:37But do you know what? I gave you a nine, and that was my only quibble.
0:21:37 > 0:21:39First into a bowl, Chris' granola,
0:21:39 > 0:21:42followed by lemon curd and raspberries.
0:21:43 > 0:21:49Next, micro lemon verbena shoots, then raspberry coulis.
0:21:49 > 0:21:51The bottom half of the white chocolate sphere
0:21:51 > 0:21:54is next into the bowl, filled with more coulis,
0:21:54 > 0:21:57fresh raspberry and lemon verbena.
0:21:58 > 0:22:02Next, a scoop of lavender ice cream topped with raspberry coulis
0:22:02 > 0:22:06and encased in the other half of the white chocolate sphere.
0:22:06 > 0:22:09- Chris, you all right, boss? You need a hand?- No, all good.
0:22:09 > 0:22:13Chris presents his dessert on a bed of dry ice topped with moss
0:22:13 > 0:22:17to be activated at the pass with his hot floral and herbal infusion.
0:22:18 > 0:22:20- You all right, Chris?- Yeah. Coming now.
0:22:24 > 0:22:26- Chris, dessert done.- Yes.
0:22:26 > 0:22:28It's the hardest course of the week, I think.
0:22:28 > 0:22:30We have a little message there.
0:22:30 > 0:22:32"Great Britain is a brighter and more beautiful place
0:22:32 > 0:22:36- "because of people like you." And then a thank you.- That's lovely.
0:22:38 > 0:22:40There's the lavender, there's the lemon balm,
0:22:40 > 0:22:42there's the fragrance there.
0:22:42 > 0:22:45- Chefs, what's your thoughts? - It's very impressive-looking.
0:22:45 > 0:22:47- Shall we go and eat one? - I think so, yeah.
0:22:50 > 0:22:52So when you first have the smell, the fragrance,
0:22:52 > 0:22:54is that something you're happy with?
0:22:54 > 0:22:55I like it, chef.
0:22:55 > 0:22:57What do you think, Eddie?
0:22:57 > 0:22:59Chris really went to town on this one, hasn't he?
0:22:59 > 0:23:02Yeah, he really has. It certainly does tell a story.
0:23:02 > 0:23:04- I know you put a lot of work into that chocolate.- Yeah.
0:23:04 > 0:23:07- I think it's your honour to crack it.- Thank you, chef.
0:23:09 > 0:23:12- It's not perfectly tempered, is it? - Ultimately, no.- No.
0:23:12 > 0:23:16With the ice cream, are you happy with the lavender content in it?
0:23:16 > 0:23:19I think, yeah. I think it can be overpowering sometimes.
0:23:19 > 0:23:21I was conscious not to put too much in it.
0:23:21 > 0:23:24- Whoa. - So what's the ice cream?
0:23:24 > 0:23:25Lavender.
0:23:26 > 0:23:29- Right now, all I can taste is lavender.- Yeah.
0:23:29 > 0:23:32And then the granola. Are you happy with that crunch?
0:23:32 > 0:23:35I am. Maybe I could have cut them, broken them a little bit smaller
0:23:35 > 0:23:37so they're not quite as big clusters.
0:23:37 > 0:23:39CRUNCHING
0:23:39 > 0:23:42He's got great textures going on there with the granola.
0:23:42 > 0:23:45I think the curd's just got lost at the bottom here, though.
0:23:45 > 0:23:47Do you think the amount of white chocolate on there
0:23:47 > 0:23:50- affects the dessert at all?- I've probably put a little bit more
0:23:50 > 0:23:53lemon curd on that. Just to kind of balance it out a little bit.
0:23:53 > 0:23:56Down to the scores, Eddie. What would you give it?
0:23:56 > 0:23:58I'd give him six, I think, with this.
0:23:58 > 0:24:00Yeah, I agree with you. I would give him a six.
0:24:00 > 0:24:03Obviously, you had a big score on your main course.
0:24:03 > 0:24:05Do you think this lives up to it?
0:24:05 > 0:24:08I would say there is room for improvement, definitely.
0:24:08 > 0:24:10I'd be happy with a seven or eight.
0:24:19 > 0:24:22- Hello, boys.- How was it? - It's the last dish, isn't it?
0:24:22 > 0:24:25- There's no way back now. - Were you happy?- Not completely, no.
0:24:27 > 0:24:30Today was proper stress. You warned us about that kitchen.
0:24:30 > 0:24:32Yeah.
0:24:38 > 0:24:40- Hello, chefs. - Hello, chef.
0:24:40 > 0:24:42So that's the final course, all done. You must be relieved.
0:24:42 > 0:24:44Just a little!
0:24:44 > 0:24:49Eddie, your dish, Jam Sandwich and Darjeeling Tea.
0:24:49 > 0:24:53Eddie, I know you weren't happy at all with this dessert.
0:24:53 > 0:24:57- The shortbread cake, in your own words, was a disaster.- Yeah.
0:24:57 > 0:25:00The parfait, it wasn't frozen.
0:25:00 > 0:25:01And it wasn't smooth.
0:25:01 > 0:25:05The flavour of the Darjeeling tea didn't come through for me
0:25:05 > 0:25:08on the actual dessert. However...
0:25:08 > 0:25:12I did like the taste of the jam, and I also agree with you completely
0:25:12 > 0:25:16with the consistency of it. I also take my hat off to you for getting
0:25:16 > 0:25:19the dish to the pass knowing it's not right, and knowing
0:25:19 > 0:25:22you're not happy with it. I think that's courageous.
0:25:22 > 0:25:23Thank you, chef.
0:25:24 > 0:25:27Chris. For your Sense of Occasion,
0:25:27 > 0:25:31it wasn't overpowering, that lavender, it was really pleasant.
0:25:31 > 0:25:33It was strong straightaway. It filled the room.
0:25:35 > 0:25:38The lavender ice cream was tasty, it wasn't overpowering.
0:25:38 > 0:25:41And the granola tasted nice.
0:25:41 > 0:25:43The lemon curd was delicious.
0:25:43 > 0:25:46It was lost, there wasn't enough of it.
0:25:46 > 0:25:48But the chocolate work, as pretty as it was,
0:25:48 > 0:25:53it wasn't perfectly executed. I felt myself looking for another texture
0:25:53 > 0:25:54within that sphere.
0:25:56 > 0:25:58Mark.
0:25:58 > 0:26:00On your Time To Reflect dessert.
0:26:00 > 0:26:03I thought you really, really hit the brief with that.
0:26:03 > 0:26:06I thought the reveal of the flag kind of blowing, almost,
0:26:06 > 0:26:09I thought that was really clever. I loved the chocolate marquise,
0:26:09 > 0:26:11I particularly liked that with the pickled blackberries
0:26:11 > 0:26:15and the yoghurt sorbet. And the jelly with a little bit of honey
0:26:15 > 0:26:18in it was refreshing, not overly sweet.
0:26:18 > 0:26:22The partially dehydrated sponge was another inspired touch.
0:26:22 > 0:26:25All the components came together really well.
0:26:25 > 0:26:30However, I found it really difficult to eat off that mirror.
0:26:30 > 0:26:33I think the only thing that you fell back on was maybe not
0:26:33 > 0:26:38sitting down on that exact plate and eating it and seeing how that felt.
0:26:38 > 0:26:40If that dish was to go any further,
0:26:40 > 0:26:42if you could keep the mirrored element,
0:26:42 > 0:26:44possibly drop something in it so you could control the temperature
0:26:44 > 0:26:47for your ice creams and things like that.
0:26:48 > 0:26:49So, onto the scores.
0:26:53 > 0:26:54With a score of eight...
0:26:56 > 0:26:59..giving them the highest score across the week...
0:27:01 > 0:27:02..it's Mark.
0:27:04 > 0:27:06So that means tomorrow you'll be cooking again.
0:27:06 > 0:27:09It also means you'll be going to the judging chamber
0:27:09 > 0:27:13with the highest score for regionals in Great British Menu.
0:27:13 > 0:27:14So, congratulations on that.
0:27:14 > 0:27:16Thank you very much.
0:27:16 > 0:27:19- It's an incredible achievement. - Thank you very much.
0:27:19 > 0:27:22- Well done, mate.- It's also a higher score than your boss.
0:27:22 > 0:27:25So you might need to find another job!
0:27:25 > 0:27:27Two chefs are left. Chris...
0:27:29 > 0:27:31..I'm giving you...
0:27:31 > 0:27:33a seven.
0:27:33 > 0:27:35- Thank you. - And Eddie, for your dessert...
0:27:37 > 0:27:38..I'm giving you a four.
0:27:38 > 0:27:42So Chris, it means you go through to the judges' chamber tomorrow.
0:27:42 > 0:27:44Congratulations.
0:27:44 > 0:27:45Well done. Fantastic.
0:27:45 > 0:27:48- And Eddie, I think you should be proud of yourself.- Yeah.
0:27:48 > 0:27:50It's been an honour judging you guys.
0:27:50 > 0:27:52And Chris, Mark, make sure one of you gets a dish to the banquet
0:27:52 > 0:27:55- for Northern Ireland, eh? - Absolutely.- Thank you very much.
0:27:55 > 0:27:56Thank you.
0:27:56 > 0:27:58- Well done, mate.- Chief.
0:27:58 > 0:28:00Well done.
0:28:00 > 0:28:01Did you enjoy the experience, Eddie?
0:28:01 > 0:28:03It's been a massive learning curve here,
0:28:03 > 0:28:05just to stand and watch yous. It's inspiring.
0:28:05 > 0:28:06I'd love to come back again.
0:28:06 > 0:28:09This week's been so enjoyable, but you know,
0:28:09 > 0:28:11maybe if you could just not ring those guys next year,
0:28:11 > 0:28:12that would be great!
0:28:12 > 0:28:14- That was brutal.- Told you.
0:28:15 > 0:28:17Yeah, I pushed myself so hard this week.
0:28:17 > 0:28:18I'm just going to dig even deeper now
0:28:18 > 0:28:20and just try and get this over the winning line, you know.
0:28:20 > 0:28:22I know tomorrow's another day.
0:28:22 > 0:28:23Things can change.
0:28:23 > 0:28:26The fact that I've actually got the highest score of all the regions
0:28:26 > 0:28:28over the years - I'm blown away.
0:28:28 > 0:28:31I can't let it go to my head. I need to keep focused,
0:28:31 > 0:28:34and just come in tomorrow, and just cook.