0:00:02 > 0:00:06It's judgment day for our two chefs.
0:00:06 > 0:00:08Third-time competitor Chris McGowan...
0:00:08 > 0:00:11I'm an old dog trying to learn new tricks.
0:00:11 > 0:00:14..is up against Daniel Clifford's head chef, Mark Abbott.
0:00:14 > 0:00:15It's a push to the end.
0:00:15 > 0:00:19For the chance to represent Northern Ireland in the national finals.
0:00:19 > 0:00:23The problem for you, I really want it as well, mate, you know?
0:00:23 > 0:00:24The ultimate goal,
0:00:24 > 0:00:27to see their dish on the menu of a banquet
0:00:27 > 0:00:30celebrating the everyday great Britons honoured by the Queen
0:00:30 > 0:00:34throughout her reign, at the Palace of Westminster.
0:00:36 > 0:00:39It's been an outstanding week for newcomer Mark,
0:00:39 > 0:00:42who topped the leaderboard and made GBM history.
0:00:42 > 0:00:44It means you'll be going to the judging chamber
0:00:44 > 0:00:48with the highest score for regionals in Great British Menu.
0:00:50 > 0:00:52- It's an incredible achievement. - Thank you very much.
0:00:52 > 0:00:54And he's determined to build on this success.
0:00:54 > 0:00:56I want to be hitting tens from the judges.
0:00:56 > 0:00:59If I don't get that, I feel I've let myself down.
0:00:59 > 0:01:01But reigning Northern Ireland champion Chris
0:01:01 > 0:01:03won't let Mark win without a fight.
0:01:03 > 0:01:05I love pushing myself against young chefs like you.
0:01:05 > 0:01:08Only one chef will take the crown.
0:01:08 > 0:01:10Your scores have been that high this week,
0:01:10 > 0:01:12we might have to rename it The Mark Abbott Show.
0:01:12 > 0:01:14Just you pipe down in the corner over there, yeah?
0:01:14 > 0:01:16The winner is...
0:01:30 > 0:01:33Mark Abbott has dominated the competition all week
0:01:33 > 0:01:37with his complex dishes showcasing ultramodern techniques.
0:01:37 > 0:01:41But he's not underestimating his rival.
0:01:41 > 0:01:43Chris, fantastic cook.
0:01:43 > 0:01:46He's got the experience of being here before.
0:01:46 > 0:01:47He doesn't want me to win.
0:01:47 > 0:01:50At the end of the day, this is a competition, and I want to win it.
0:01:50 > 0:01:52- OK, Mark.- Chris.
0:01:52 > 0:01:55- Enjoy, mate.- You, too.
0:01:56 > 0:01:59Chris McGowan's score of ten for his main helped close the gap
0:01:59 > 0:02:01on leader Mark.
0:02:01 > 0:02:05Having cooked for the judges before, he knows how tough it'll be.
0:02:05 > 0:02:07I've been in that chamber twice now.
0:02:07 > 0:02:11I've come from behind and I've lost from being in the lead.
0:02:11 > 0:02:14On paper, Mark looks like he is the out-and-out favourite,
0:02:14 > 0:02:16but do you know what, it can all change today.
0:02:17 > 0:02:22With three perfect tens on the leaderboard, judges Matthew Fort,
0:02:22 > 0:02:24Prue Leith and Oliver Peyton
0:02:24 > 0:02:27have high expectations for Mark and Chris.
0:02:27 > 0:02:30Right, we've got Northern Ireland,
0:02:30 > 0:02:34and Chris McGowan is back for the third time.
0:02:34 > 0:02:36Well, I'm very excited about unveiling the plaque to Chris
0:02:36 > 0:02:40upstairs in the kitchen for his endeavours, because he deserves one.
0:02:40 > 0:02:43But Mark, absolutely everybody in the restaurant business
0:02:43 > 0:02:45is very excited about Mark.
0:02:45 > 0:02:48So can it be a battle royal between the experience of Chris
0:02:48 > 0:02:50and the youthful energy of Mark?
0:02:50 > 0:02:52I think we're in for a cracking day's eating.
0:02:53 > 0:02:56We as chefs have seen the food go out of this kitchen, and you go,
0:02:56 > 0:02:58that is bang on, and then you see it go in to the judges
0:02:58 > 0:03:01and they absolutely crucify it.
0:03:04 > 0:03:07- Hello, chefs.- Good morning. - Good morning.
0:03:07 > 0:03:10So, Chris, it's nice to see you here again.
0:03:10 > 0:03:13- Are you sure?- Yes, we're sure.
0:03:13 > 0:03:15It's good to be back. It's great to be back.
0:03:15 > 0:03:17And Mark, what about you? First time here.
0:03:17 > 0:03:19Yes, it's been an experience.
0:03:19 > 0:03:21Did you give Michael here some money, or something?
0:03:21 > 0:03:23Cos those scores, they're pretty good.
0:03:23 > 0:03:26I started off the week with a bit of a bang.
0:03:26 > 0:03:29Now it's cooking for you guys. It's a clean slate.
0:03:29 > 0:03:31Chris, you got a ten for your main course.
0:03:31 > 0:03:33I know, I make a habit of that.
0:03:33 > 0:03:35All you've got to do is get tens for the other courses as well,
0:03:35 > 0:03:39- and you'll be home and dry.- It's either that or lock this guy in a cupboard and throw away the key!
0:03:39 > 0:03:42Because he's absolutely cooked out of his socks this week.
0:03:42 > 0:03:45- Listen, guys, I'm very hungry. Come on, get out.- Let's eat.
0:03:45 > 0:03:47- Thank you very much.- Thanks, guys.
0:03:50 > 0:03:53Seeing the judges in real-time, now, mate. How do you feel?
0:03:53 > 0:03:56- From a kid, I have been watching it on TV.- From a kid?!
0:03:56 > 0:03:58To actually have them walking in front of me, it is like...
0:03:58 > 0:04:00It makes it very real, doesn't it?
0:04:00 > 0:04:03It's a different level, isn't it?
0:04:03 > 0:04:06Chris is first to plate his starter, Hugh's Piece Box,
0:04:06 > 0:04:09a modern take on a ploughman's lunch,
0:04:09 > 0:04:13celebrating Irish ploughman Hugh Barry Barr MBE.
0:04:13 > 0:04:15Veteran Michael loved the flavour combinations,
0:04:15 > 0:04:19but marked it down for lacking originality.
0:04:19 > 0:04:22Michael thought my starter was a bit safe, you know?
0:04:22 > 0:04:25I've been called a lot of things in this competition over the last
0:04:25 > 0:04:27two years and safe has definitely not been one of them.
0:04:29 > 0:04:33The chefs will also be marked by a guest judge who appreciates the
0:04:33 > 0:04:36revolution in British cuisine throughout the Queen's reign.
0:04:36 > 0:04:40Amol Rajan moved from India to London as a child.
0:04:40 > 0:04:42As well as editing the Independent,
0:04:42 > 0:04:44he's also the restaurant critic.
0:04:44 > 0:04:47Amol.
0:04:47 > 0:04:50- Very nice to see you, Prue. - Welcome to the judges' chamber.
0:04:50 > 0:04:52Thank you for having me. Oliver, good to see you.
0:04:52 > 0:04:55Matthew, very nice to see you. How are you doing?
0:04:55 > 0:04:58Amol, I have never met an editor of a national newspaper
0:04:58 > 0:05:00who knew anything about food.
0:05:00 > 0:05:03- Well, goodness me. - How did you come to know about food?
0:05:03 > 0:05:06I was very, very lucky. My mum cooked an amazing variety of food.
0:05:06 > 0:05:10She's from west India which has a very different cuisine to where my dad's from,
0:05:10 > 0:05:13which is South India, so the Rajan family household
0:05:13 > 0:05:15had the most incredible variety of dishes.
0:05:15 > 0:05:18I know you're a man who's done forensic examination
0:05:18 > 0:05:21into modern British cooking. Tell me what you found.
0:05:21 > 0:05:24The thing that I find most exciting about British food today is
0:05:24 > 0:05:27that it does celebrate the incredible diversity of Britain,
0:05:27 > 0:05:30and Britain is actually a place with several different regions,
0:05:30 > 0:05:33several different microclimates and different soils, and as a result,
0:05:33 > 0:05:36you get incredible flavours from all around the country.
0:05:36 > 0:05:40I think that is something we should be exploring in this competition,
0:05:40 > 0:05:44because the brief is to celebrate the food of the Queen's reign,
0:05:44 > 0:05:45which is sort of 60-plus years.
0:05:45 > 0:05:48In that time, food has changed so much.
0:05:48 > 0:05:50I have a very strong sense that the
0:05:50 > 0:05:52Queen embodies what modern Britain is,
0:05:52 > 0:05:53and she also embodies our heritage.
0:05:53 > 0:05:56I would love there to be a sense of history, a sense of narrative,
0:05:56 > 0:05:58and a sense of how Britain has evolved,
0:05:58 > 0:06:01and I just hope that these guys don't get carried away with such
0:06:01 > 0:06:05complexity that they forget that their main task is to serve up delicious grub.
0:06:05 > 0:06:07- Exactly. - That's what I'm looking for.
0:06:09 > 0:06:11Chris is slicing his ballotines
0:06:11 > 0:06:14and deep-frying his ham-knuckle crubeens.
0:06:14 > 0:06:16So, Chris, any changes?
0:06:16 > 0:06:19Not really. I know it's only ham, it's only cheese.
0:06:19 > 0:06:20I know it's only pickles. But do you know what?
0:06:20 > 0:06:23It's great ham, it's great cheese and it's great pickles.
0:06:23 > 0:06:26First onto the board inside Hugh's Piece Box,
0:06:26 > 0:06:28individual loaves of onion bread.
0:06:30 > 0:06:35A slice of ham-knuckle ballotine and caper and raisin puree.
0:06:35 > 0:06:38Inside the tin, it encapsulates what it would have been like for Hugh
0:06:38 > 0:06:39in the field.
0:06:41 > 0:06:45Traditional Irish crubeens made from shredded ham knuckle are next,
0:06:45 > 0:06:48dressed with sliced radish and fresh leaves.
0:06:49 > 0:06:52A shard of pork scratching completes the board,
0:06:52 > 0:06:56presented in a tin decorated with a photo of Hugh himself.
0:06:56 > 0:07:00A mature Cheddar soup is served in separate enamel flasks.
0:07:04 > 0:07:07Serve it like that from me to each of the judges.
0:07:07 > 0:07:10Thank you very much. Thanks a lot, girls.
0:07:19 > 0:07:20Cake tin!
0:07:22 > 0:07:23Hugh's Piece Box.
0:07:23 > 0:07:27"Hugh Barry Barr is a Northern Irish ploughman,
0:07:27 > 0:07:30"awarded his MBE for his services to ploughing.
0:07:30 > 0:07:33"A piece is slang term for sandwich in Northern Ireland,
0:07:33 > 0:07:34"and this is my tribute to Hugh."
0:07:34 > 0:07:37You learn something new every day.
0:07:37 > 0:07:39- He's a handsome-looking fellow, isn't he?- AMOL: He certainly is.
0:07:39 > 0:07:40I hope they get the brief.
0:07:40 > 0:07:43I hope as long as I have made Hugh proud, that's the main thing.
0:07:43 > 0:07:45It's a posh ploughman's, essentially, isn't it?
0:07:45 > 0:07:46- OLIVER:- It's very tasty dish.
0:07:46 > 0:07:49I think the ballotine is absolutely wonderful.
0:07:49 > 0:07:52It's got a really good hammy flavour.
0:07:52 > 0:07:53That cheese soup's delicious.
0:07:53 > 0:07:55It's one of those soups that you may think,
0:07:55 > 0:07:57I'll just have another sip of that.
0:07:57 > 0:07:59And it does feel like you're tasting something that is very,
0:07:59 > 0:08:02very evocative. It transports you to a time and a place.
0:08:02 > 0:08:05This demonstrates beautifully a chef's skill,
0:08:05 > 0:08:08but I honestly don't think you can say it's innovative.
0:08:08 > 0:08:12I think this is like a fine piece of well-cut country tweed.
0:08:12 > 0:08:14That doesn't sound very contemporary to me.
0:08:14 > 0:08:17Shows how little you know about modern fashion, Prue!
0:08:17 > 0:08:18THEY LAUGH
0:08:20 > 0:08:23Mark is next to plate his complex starter.
0:08:23 > 0:08:26How do you feel about this? Four new judges? Are you confident?
0:08:26 > 0:08:28When it comes to gastronomy,
0:08:28 > 0:08:30there is nothing in between them they do not know.
0:08:30 > 0:08:33So if I'm not nailing this, I might as well just go home.
0:08:33 > 0:08:36Ordinary To Extraordinary showcases
0:08:36 > 0:08:39the ordinary potato six different ways.
0:08:39 > 0:08:44Veteran Michael was wowed by Mark's inventive and technical cooking
0:08:44 > 0:08:48for such a basic staple ingredient, awarding it a perfect ten.
0:08:48 > 0:08:50Your scores have been that high this week,
0:08:50 > 0:08:52we might have to rename it The Mark Abbott Show.
0:08:52 > 0:08:55Just you pipe down in the corner over there, yeah?
0:08:55 > 0:08:57This is all psychological. This is all mind games.
0:08:57 > 0:09:02First on Mark's plate is buttermilk mash, topped with puffed potato,
0:09:02 > 0:09:05flavoured with burnt onion powder and truffle.
0:09:05 > 0:09:08Next, purple heritage potato salad
0:09:08 > 0:09:10served in a smoked bacon basket,
0:09:10 > 0:09:14and a creamy garlic potato in a crisp potato skin crumb.
0:09:14 > 0:09:19Champ croquette dressed with pickled onion puree is followed by
0:09:19 > 0:09:21puree-filled onion shells.
0:09:21 > 0:09:24The dish is garnished with nasturtium leaves.
0:09:24 > 0:09:26So, how's your pommes souffles today, Mark?
0:09:26 > 0:09:29A lot better, mate. I feel all right.
0:09:29 > 0:09:32Pommes souffles topped with bacon jelly and crispy bacon
0:09:32 > 0:09:36are served in a potato skin filled with puffed potato.
0:09:36 > 0:09:39Do you want me to put it in the jugs?
0:09:39 > 0:09:42Yes, please. Just a third full, please.
0:09:42 > 0:09:45A baked potato infusion is served separately.
0:09:47 > 0:09:50- Thank you.- What do you think of that?- I'm happy.- Good.
0:09:58 > 0:10:03Whoa! It is the most modern thing I've seen in a very long time.
0:10:03 > 0:10:06It's like almost a compendium of modern cooking techniques.
0:10:06 > 0:10:09- I feel like I'm going to a lecture on potatoes.- Mmm.
0:10:09 > 0:10:12He has got this amazing range of flavours in a very small space,
0:10:12 > 0:10:15and I think he's done exactly what he set out to do.
0:10:15 > 0:10:16I think it's fantastic.
0:10:16 > 0:10:18Do you know what I think holds this whole thing together?
0:10:18 > 0:10:21It is the potato juice.
0:10:21 > 0:10:25That is utterly, utterly delicious.
0:10:25 > 0:10:28These little pommes souffles are fantastic canapes.
0:10:28 > 0:10:32There's nothing on this dish that I don't think is delicious.
0:10:32 > 0:10:35The onion... It's got a kind of difference,
0:10:35 > 0:10:38which just makes you appreciate the potato a bit more.
0:10:38 > 0:10:40This is extraordinary cooking.
0:10:40 > 0:10:43Those little ribbons of truffle over the top of the potato salad.
0:10:43 > 0:10:47He's thought very, very long and hard about how this should look, and I'd say he's impressed.
0:10:47 > 0:10:49It's onion, bacon and potato.
0:10:49 > 0:10:50What could be nicer?
0:10:53 > 0:10:56Chris is first to plate up his fish course.
0:10:57 > 0:11:00National Treasure scored eight during the week.
0:11:00 > 0:11:03Veteran Michael enjoyed Chris's take on fish and chips,
0:11:03 > 0:11:07but marked it down for slightly soggy potatoes on top of the cod,
0:11:07 > 0:11:09and a shortage of chips.
0:11:09 > 0:11:12So, Chris, your potatoes... Are you changing them slightly?
0:11:12 > 0:11:14I'm going to put in a couple of extra chips,
0:11:14 > 0:11:16and I'm also making the potato thinner on the actual fish.
0:11:18 > 0:11:21Pickled onion rings are first onto the plate,
0:11:21 > 0:11:24followed by pea and spinach puree.
0:11:26 > 0:11:29Next, a seared scallop, dressed oyster leaves
0:11:29 > 0:11:31and pea shoots.
0:11:31 > 0:11:34Last, a fillet of cod coated in scallop mousse
0:11:34 > 0:11:36and a thin layer of sliced potatoes
0:11:36 > 0:11:38and triple-cooked chips.
0:11:38 > 0:11:40So, are you almost there, then, mate?
0:11:40 > 0:11:43Yeah. Another little chip on the plate, I think.
0:11:43 > 0:11:46Onto boats named after the judges,
0:11:46 > 0:11:48and loaded with mini bags of malt vinegar powder
0:11:48 > 0:11:52goes crispy cod skin, and Chris's tartare sauce.
0:11:52 > 0:11:55Extra chips finish the dish.
0:11:56 > 0:11:58Am I all right to send the fleet, chef?
0:11:58 > 0:12:00Ships ahoy!
0:12:03 > 0:12:04Whoa!
0:12:06 > 0:12:08- Wow.- Just what I want for my bath.
0:12:08 > 0:12:09I feel like my ship's come in.
0:12:09 > 0:12:11THEY CHUCKLE
0:12:11 > 0:12:12The Oliver's in port.
0:12:12 > 0:12:16I mean, how can you not like a dish which has your name on a boat?
0:12:16 > 0:12:19Can I just say that tartare sauce is absolutely
0:12:19 > 0:12:22one of the finest things I have ever eaten.
0:12:22 > 0:12:25It almost has a sort of foamy, emulsion-type texture,
0:12:25 > 0:12:27and very, very nicely chopped gherkins.
0:12:27 > 0:12:29And that fish is perfectly cooked.
0:12:29 > 0:12:32No, either it's a slightly duff piece of cod,
0:12:32 > 0:12:34or it's been slightly overcooked,
0:12:34 > 0:12:36because mine doesn't have that flaky firmness.
0:12:36 > 0:12:38And also, the potato on top is soggy.
0:12:38 > 0:12:41I think if they'd been crisp, they would have added something.
0:12:41 > 0:12:43Individually, I think most of it is very, very good.
0:12:43 > 0:12:46I just don't see that wow factor.
0:12:46 > 0:12:48What he's done has taken a very traditional dish,
0:12:48 > 0:12:50tweak it a little bit...
0:12:50 > 0:12:52I think the inclusion of the scallop
0:12:52 > 0:12:54almost prompted the question in my mind, why?
0:12:54 > 0:12:56Because they taste so good.
0:12:56 > 0:13:00This is a dish of quiet pleasures and possibly just too quiet.
0:13:03 > 0:13:07Mark's fish course, showcasing the very best of British seafood,
0:13:07 > 0:13:10earned him his second ten from veteran Michael.
0:13:10 > 0:13:13So, you haven't forgotten the mussels this time, chief?
0:13:13 > 0:13:16- Certainly not, chef.- That's the only quibble Michael had about this dish,
0:13:16 > 0:13:18mate, do you know what I mean?
0:13:18 > 0:13:21Shellsational features five different types of seafood,
0:13:21 > 0:13:24including lobster cooked two ways.
0:13:25 > 0:13:27First, Mark assembles his seafood elements,
0:13:27 > 0:13:31which will be served on a warmed presentation box containing seaweed,
0:13:31 > 0:13:33which will give a coastal aroma.
0:13:34 > 0:13:36Does that scallop keep on cooking in the shell?
0:13:36 > 0:13:39Will that lobster dry out on the plate? I just don't know.
0:13:39 > 0:13:42A scallop is seared before being baked with seaweed butter
0:13:42 > 0:13:44and yuzu zest.
0:13:44 > 0:13:47Onto a bed of fennel salad goes the razor clam,
0:13:47 > 0:13:48dressed with fennel cress.
0:13:50 > 0:13:54Into an oyster shell goes dressed cucumber and a raw oyster,
0:13:54 > 0:13:56then an oyster leaf and cucumber dressing.
0:13:57 > 0:14:01A tempura mussel is topped with lemon gel droplets.
0:14:03 > 0:14:07Onto a separate plate go lobster claw and cucumber rolls
0:14:07 > 0:14:10wrapped in pickled apple and garnished with a frisee salad.
0:14:12 > 0:14:15Smoked lobster tail and smoked lobster butter sauce
0:14:15 > 0:14:17complete the dish.
0:14:20 > 0:14:22It's quite heavy.
0:14:22 > 0:14:24Are you happy with that?
0:14:24 > 0:14:26I'm happy.
0:14:38 > 0:14:40This is just my favourite sort of food.
0:14:40 > 0:14:44- AMOL: It's fantastic.- The little tempura mussel is absolutely divine.
0:14:44 > 0:14:49The lobster roll and the lobster is absolutely delicious.
0:14:49 > 0:14:51Mmm. That is lovely.
0:14:51 > 0:14:55The scallop with yuzu butter is really, really amazing.
0:14:55 > 0:14:58I think this is basically the best scallop I've ever had.
0:14:58 > 0:15:00I think it's like a collection of short stories,
0:15:00 > 0:15:03each of which is an absolutely perfect jewel in itself.
0:15:03 > 0:15:06This is a sign of a chef who is going to dominate
0:15:06 > 0:15:08the British cooking scene for a long time.
0:15:08 > 0:15:10It feels very modern, doesn't it?
0:15:10 > 0:15:13It is a very 21st-century way of celebrating Britain's coastal ingredients.
0:15:13 > 0:15:16Especially this sort of idea of sharing
0:15:16 > 0:15:19and perfect little mouthfuls of divine things.
0:15:19 > 0:15:21Oh...
0:15:21 > 0:15:23As it says on the box, Shellsational.
0:15:26 > 0:15:29As the chefs work on their main courses,
0:15:29 > 0:15:31the judges contemplate their scores.
0:15:31 > 0:15:34I have been blown away by the quality of the cooking that we've had today.
0:15:34 > 0:15:38Mark, I can't believe the food we've had from that young fellow.
0:15:38 > 0:15:40I think it's been extraordinary all morning.
0:15:40 > 0:15:44We shouldn't underestimate Chris because he is such a solid chef.
0:15:44 > 0:15:47I think there is more that could go wrong with Mark's cooking than could
0:15:47 > 0:15:48go wrong with Chris's cooking.
0:15:48 > 0:15:50I still think it's all to play for.
0:15:54 > 0:15:57Mark is first to plate up Grazed For Glory.
0:15:57 > 0:16:00His main course showcases the best of Wagyu beef.
0:16:00 > 0:16:03Veteran Michael scored the dish nine,
0:16:03 > 0:16:06deducting a mark for no clear link to the brief.
0:16:06 > 0:16:08Any changes on this one?
0:16:08 > 0:16:09No, none at all, mate, no.
0:16:11 > 0:16:13Mark assembles his feuilles de brick
0:16:13 > 0:16:16filled with Wagyu rump tartare and Wagyu tongue,
0:16:16 > 0:16:19presented on a bed of onion cress.
0:16:19 > 0:16:22- So, Michael said he loved the tongue?- Yeah.
0:16:22 > 0:16:24He just would have loved more of it.
0:16:24 > 0:16:28I'm not saying I'm not listening to him, but I'm happy with it.
0:16:28 > 0:16:30And I'm going to stick with it.
0:16:32 > 0:16:35First onto the plate, white mushroom puree.
0:16:35 > 0:16:38Then braised Wagyu tail and a salad
0:16:38 > 0:16:40of charred and pickled sweetcorn.
0:16:43 > 0:16:45Next, king oyster mushrooms
0:16:45 > 0:16:47stuffed with braised Wagyu tail...
0:16:48 > 0:16:51..and a disc of seared bone marrow.
0:16:52 > 0:16:55Charred baby corn and dressed watercress leaves,
0:16:55 > 0:16:57then slices of Wagyu rump.
0:16:57 > 0:17:01Are you happy with the cooking on that rump, chef?
0:17:01 > 0:17:02Yes, Chef.
0:17:02 > 0:17:04Bone marrow foam is next...
0:17:05 > 0:17:06..then Wagyu jus...
0:17:07 > 0:17:10..and a dusting of sweetcorn powder.
0:17:11 > 0:17:14A deep-fried Wagyu tendon completes the dish.
0:17:15 > 0:17:17Thank you.
0:17:19 > 0:17:20That was intense.
0:17:26 > 0:17:27Mmm...
0:17:27 > 0:17:29Oh, fantastic.
0:17:29 > 0:17:31Grazed For Glory.
0:17:31 > 0:17:33"I have been inspired by the work of British farmers
0:17:33 > 0:17:35"throughout the Queen's reign.
0:17:35 > 0:17:38"They have pushed boundaries to produce spectacular meats
0:17:38 > 0:17:39"like Wagyu."
0:17:39 > 0:17:42So, what do we have here, Matthew?
0:17:42 > 0:17:44A bit of tongue, a bit of chopped...
0:17:44 > 0:17:48- Raw- Wagyu. And some brick pastry around the outside.
0:17:48 > 0:17:50The amount of tartare is very small.
0:17:50 > 0:17:53The amount of tongue is quite large. I mean, it's just a misjudgement.
0:17:53 > 0:17:55I don't think it's a misjudgement at all.
0:17:55 > 0:17:57This is just like a plate of posh restaurant food.
0:17:57 > 0:18:00My really big problem is when you are trying to feature
0:18:00 > 0:18:04Wagyu beef as he is, you need to be doing a lot better Wagyu beef
0:18:04 > 0:18:06than that. I just don't think it's good enough.
0:18:06 > 0:18:11I think this mushroom is succulent, it tastes exactly as it should.
0:18:11 > 0:18:12So you like eating rubber, do you?
0:18:12 > 0:18:18I like that resilient texture that you get from an oyster mushroom.
0:18:18 > 0:18:22I think that's the first real miss that we've had from Mark all day.
0:18:22 > 0:18:24It feels like he's completely dropped the ball with this dish.
0:18:28 > 0:18:31Chris's main course, For Rib And The Empire,
0:18:31 > 0:18:34features British venison three ways.
0:18:34 > 0:18:36Veteran Michael was so impressed with the dish,
0:18:36 > 0:18:39Chris earned his only ten of the week.
0:18:39 > 0:18:42I know you got a ten but does that mean you take up all the kitchen?
0:18:42 > 0:18:45- This is the main event, isn't it? - You do what you have to do, eh?
0:18:45 > 0:18:47You hit the nail on the head, mate.
0:18:48 > 0:18:52First onto Chris's plates, beetroot smoked with chamomile and pine,
0:18:52 > 0:18:54followed by crispy kale.
0:18:56 > 0:19:00Onto the board, a baked red onion stuffed with braised venison haunch,
0:19:00 > 0:19:04topped with mashed potato and a grating of hazelnut.
0:19:05 > 0:19:08I'd love to get another ten, but even with four tens last year,
0:19:08 > 0:19:09it still didn't get me to the banquet.
0:19:09 > 0:19:14On a separate sharing board, Chris's home-made venison sausage,
0:19:14 > 0:19:16flavoured with Irish whiskey,
0:19:16 > 0:19:18and a rack of roasted venison
0:19:18 > 0:19:20to be carved in the chamber.
0:19:21 > 0:19:24A venison and blackberry jus is served separately
0:19:24 > 0:19:26in miniature saucepans.
0:19:26 > 0:19:27Chris pipes additional smoke
0:19:27 > 0:19:30into the cloches at the pass.
0:19:34 > 0:19:36Thank you very much.
0:19:41 > 0:19:43Ah, good to see the glass dome back.
0:19:43 > 0:19:45And the smoke.
0:19:45 > 0:19:48Da, da-da, da!
0:19:53 > 0:19:56Shall I go and see what's underneath the bigger cloche?
0:19:56 > 0:19:58- Wow!- I say!
0:19:58 > 0:20:00- That looks good. - It's banquety, isn't it?
0:20:00 > 0:20:03- It's a sense of performance, I think.- Exactly.
0:20:03 > 0:20:06- Happy?- Not as happy as I was during the week.
0:20:06 > 0:20:08It just seemed a little bit rushed at the end there.
0:20:08 > 0:20:10It's a shepherd's pie in an onion.
0:20:10 > 0:20:11Oh, yes.
0:20:11 > 0:20:14The potato looks as if it has been squeezed out of something.
0:20:14 > 0:20:16- It tastes good, though. - AMOL: I love the gravy.
0:20:16 > 0:20:18It's just got the right viscosity.
0:20:18 > 0:20:21I think the kale looks absolutely wonderful,
0:20:21 > 0:20:22and I think the venison is lovely.
0:20:22 > 0:20:25I think that is quite possibly the best venison sausage
0:20:25 > 0:20:27- I have ever eaten in my life. - That is fantastic.
0:20:27 > 0:20:30My only concern is I think the sausage is quite strong for the rest of the meat.
0:20:30 > 0:20:33I think a man with a palate as sophisticated as yours
0:20:33 > 0:20:35should be able to handle that much good taste.
0:20:35 > 0:20:39I really like this dish. As I keep saying, I love Chris's cooking.
0:20:39 > 0:20:42I think this is a very, very difficult dish to fault.
0:20:45 > 0:20:48Mark is first to serve a Time To Reflect,
0:20:48 > 0:20:52his highly complex dessert of ten separate elements.
0:20:52 > 0:20:54Mark is running around at 100mph.
0:20:54 > 0:20:56I am normally the fastest one in the kitchen,
0:20:56 > 0:20:58but he's giving me a run for my money.
0:20:58 > 0:21:01Despite impressing veteran Michael with technical skill,
0:21:01 > 0:21:05Mark lost points for serving the dessert on a mirror.
0:21:05 > 0:21:07He was given an eight, his lowest score of the week.
0:21:09 > 0:21:12- Pressure's on!- Pressure is definitely on.
0:21:13 > 0:21:15Mark's ignored Michael's criticism,
0:21:15 > 0:21:17and is still serving his dessert on a mirror.
0:21:19 > 0:21:22First he pipes on dark chocolate and blackberry marquise,
0:21:22 > 0:21:25before pyramids of English sparkling wine and honey jelly
0:21:25 > 0:21:27and compressed strawberries.
0:21:29 > 0:21:32Followed by cubes of partially dehydrated sponge
0:21:32 > 0:21:34soaked in blackberry pickling liquor.
0:21:34 > 0:21:37- This is a push to the end.- Yeah. - Push to the end, mate.
0:21:37 > 0:21:40Then on with pickled blackberries,
0:21:40 > 0:21:41sliced blueberries,
0:21:41 > 0:21:43a blueberry compote
0:21:43 > 0:21:45and shattered nitro raspberries.
0:21:46 > 0:21:48A quenelle of yoghurt sorbet tops
0:21:48 > 0:21:50the berry elements.
0:21:50 > 0:21:52How's your sorbet today, chef?
0:21:52 > 0:21:54It's set. That's a bonus.
0:21:54 > 0:21:56Mark finishes the dish with strawberry gel
0:21:56 > 0:21:59and a sugar tuille representing
0:21:59 > 0:22:01a fluttering Union flag.
0:22:04 > 0:22:05Thank you very much.
0:22:14 > 0:22:16Oh, my goodness. Oh, that's exquisite.
0:22:16 > 0:22:18- Oh, wow. - MATTHEW CHUCKLES
0:22:19 > 0:22:21It's all so patriotic.
0:22:21 > 0:22:24Now that is the kind of dessert you would hope for at a banquet.
0:22:24 > 0:22:26That's a beautiful piece of pulled sugar.
0:22:26 > 0:22:29- It's a very technical piece of stuff, isn't it?- Mmm.
0:22:29 > 0:22:32- That jelly...- Very grown-up jelly.
0:22:32 > 0:22:34..is a bit of poetry.
0:22:34 > 0:22:37Doesn't this look and taste incredibly British?
0:22:37 > 0:22:41Technically, there's lots of interesting things going on. I just don't like it.
0:22:41 > 0:22:43What he's done is show off every technical skill,
0:22:43 > 0:22:46to the detriment of the combination of flavours.
0:22:46 > 0:22:49There's a bunch of very interesting contrasts.
0:22:49 > 0:22:53Pickled blackberries, which have that sort of vinegary, acidic taste,
0:22:53 > 0:22:55and then there are these soaked sponges
0:22:55 > 0:22:58which are a completely different texture to the fruit.
0:22:58 > 0:23:00I don't think it's an harmonious pudding.
0:23:00 > 0:23:03He's also got to learn when to turn off the tap.
0:23:03 > 0:23:07I have an even more serious objection than Oliver.
0:23:07 > 0:23:09It's just not large enough!
0:23:09 > 0:23:11I think we could do with a bit more of that.
0:23:15 > 0:23:17Chris's multisensory dessert,
0:23:17 > 0:23:20A Sense Of Occasion, scored seven.
0:23:20 > 0:23:23Veteran Michael marked it down for imperfect chocolate work
0:23:23 > 0:23:27and not enough lemon curd, or additional textures.
0:23:27 > 0:23:29I'm up pushing myself against young chefs like you
0:23:29 > 0:23:31that are up-and-coming.
0:23:31 > 0:23:34I'm an old dog trying to learn new tricks, do you know what I mean?
0:23:34 > 0:23:36First into Chris's bowls,
0:23:36 > 0:23:40droplets of lemon curd followed by a spoonful of granola.
0:23:42 > 0:23:44Fresh raspberries are next,
0:23:44 > 0:23:49along with more lemon curd and a garnish of micro-lemon verbena.
0:23:49 > 0:23:52Chris fills the bottom half of his white chocolate spheres
0:23:52 > 0:23:55with even more lemon curd,
0:23:55 > 0:23:56and raspberries.
0:23:56 > 0:23:58Then he adds them to the serving bowl.
0:23:58 > 0:24:00Chef, can you get me my ice cream, please?
0:24:00 > 0:24:03I'd really appreciate that, thank you, thanks a lot.
0:24:03 > 0:24:05To help out, Mark adds the lavender ice cream
0:24:05 > 0:24:08before Chris encloses in the other half of the sphere.
0:24:10 > 0:24:12The desserts will be presented in a gift box
0:24:12 > 0:24:15filled with fresh flowers and on a bed of dry ice and moss.
0:24:17 > 0:24:20The dry ice is activated at the pass with a hot mint,
0:24:20 > 0:24:22lemon verbena and lavender infusion.
0:24:25 > 0:24:26Thank you very much. All done, mate.
0:24:26 > 0:24:29- Listen.- It's been a pleasure, whatever the result is.
0:24:29 > 0:24:31The class of 2016, yeah?
0:24:31 > 0:24:33- Northern Ireland.- Yeah. - I think we've done all right.
0:24:38 > 0:24:40- PRUE:- Wow!- AMOL: Wow.
0:24:41 > 0:24:42I love the box.
0:24:42 > 0:24:44And there's a message for us here.
0:24:44 > 0:24:46"Great Britain is a brighter, more beautiful place
0:24:46 > 0:24:48- "because of people like you."- Aw...
0:24:48 > 0:24:51Look, it's not about us!
0:24:51 > 0:24:53This is for all the guests at the banquet.
0:24:53 > 0:24:54It is very beautifully done.
0:24:54 > 0:24:57There is the brittleness of the white chocolate,
0:24:57 > 0:24:59crunchiness of the granola...
0:24:59 > 0:25:02And then the ice cream is very heavily flavoured with lavender.
0:25:02 > 0:25:06As a person who generally dislikes white chocolate,
0:25:06 > 0:25:09and then lavender, I think the lavender ice cream,
0:25:09 > 0:25:12the white chocolate sphere, the granola,
0:25:12 > 0:25:15the raspberries, are absolutely sensational.
0:25:15 > 0:25:17- I love...- Hurray!
0:25:17 > 0:25:19I think this is an interesting combination of flavours
0:25:19 > 0:25:22- that all work together.- I think the chocolate's perfect.
0:25:22 > 0:25:23I think the interior's perfect.
0:25:23 > 0:25:25I think this is the best dish we've had all day.
0:25:25 > 0:25:28There's a lot going on for something that's essentially quite simple.
0:25:28 > 0:25:29And I thought it was perfection.
0:25:29 > 0:25:32Well, I like the idea that Great Britain is a better place
0:25:32 > 0:25:33because of people like us!
0:25:38 > 0:25:40- Last one done.- It's all down to the judges now.
0:25:40 > 0:25:43I feel like some of the food that's been produced this week would grace
0:25:43 > 0:25:45not just this banquet but any major banquet.
0:25:45 > 0:25:48I just thought it's been a most wonderful day.
0:25:48 > 0:25:50I really feel like I've been on a tour of British cuisine
0:25:50 > 0:25:51in the late 20th century.
0:25:51 > 0:25:54- I've just given every ounce of me... - Yeah.
0:25:54 > 0:25:56And if I don't get through, I'll be upset.
0:25:56 > 0:25:58Whoever wins, I think, will do well.
0:25:58 > 0:26:00But I want it to be me.
0:26:00 > 0:26:02It's probably the highest scoring day I think I've ever had, really.
0:26:02 > 0:26:06One of them is going to go home and that is heartbreaking,
0:26:06 > 0:26:09because both of these chefs could easily have dishes at the banquet.
0:26:18 > 0:26:19Welcome, chefs.
0:26:21 > 0:26:24You have given us a day of truly exceptional cooking.
0:26:24 > 0:26:29Chris, it has been an absolute privilege to eat your food again.
0:26:29 > 0:26:30Have you enjoyed cooking it?
0:26:30 > 0:26:32I have. I threw my heart and soul into it.
0:26:32 > 0:26:34And Mark, your first time...
0:26:34 > 0:26:36You've made a tremendous impression this week.
0:26:36 > 0:26:40I came here with the attitude of, I have to do my best,
0:26:40 > 0:26:43push myself as far as I possibly can.
0:26:43 > 0:26:45The results are incredibly close.
0:26:46 > 0:26:48And the winner is...
0:26:55 > 0:26:56..Mark.
0:26:56 > 0:26:59Congratulations, Mark. Absolutely amazing.
0:26:59 > 0:27:02- It's been a pleasure, chef. - Absolutely amazing.
0:27:03 > 0:27:05So, Mark, how does that feel?
0:27:05 > 0:27:07This week has just been phenomenal.
0:27:07 > 0:27:09It has been a battle,
0:27:09 > 0:27:12and thank you so much for putting me through.
0:27:12 > 0:27:14Chris, we are all so sorry.
0:27:14 > 0:27:16- It was so close.- What can I say?
0:27:16 > 0:27:18He's put his heart and soul into it today,
0:27:18 > 0:27:21and I think one of those dishes will get to the banquet.
0:27:21 > 0:27:24Mark, your fish dish just lived up to its name perfectly.
0:27:24 > 0:27:25We all gave it ten marks.
0:27:25 > 0:27:28And that must give you a certain amount of pleasure.
0:27:28 > 0:27:32That dish has taken chunks out of me, and to hear you say that,
0:27:32 > 0:27:33thank you very much.
0:27:33 > 0:27:36By his fish course, Mark was ahead.
0:27:36 > 0:27:40But you almost caught him this afternoon, you really did.
0:27:40 > 0:27:42I loved that pudding. It was great.
0:27:42 > 0:27:44I did, too, I gave that pudding ten out of ten.
0:27:44 > 0:27:47- Thank you very much, I appreciate that.- We have to see you at the finals, Mark,
0:27:47 > 0:27:49and you have to cook your socks off.
0:27:49 > 0:27:51And Chris, I just hope we see you again.
0:27:51 > 0:27:53Oh, please!
0:27:54 > 0:27:56I can't really believe it.
0:27:56 > 0:27:57It's been a complete...
0:27:58 > 0:28:00It's been a roller-coaster of a week.
0:28:00 > 0:28:03It's just been fabulous.
0:28:03 > 0:28:06Mark, I think he was absolutely overwhelmed.
0:28:06 > 0:28:09I think the future of British cooking with chefs like him
0:28:09 > 0:28:12is really, really rich.
0:28:12 > 0:28:14I came into this brimming with confidence,
0:28:14 > 0:28:15but I came up against Mark.
0:28:15 > 0:28:18The quality of his food was fantastic this week.
0:28:18 > 0:28:20Well done. I mean that genuinely.
0:28:20 > 0:28:23You pushed me to the maximum.
0:28:23 > 0:28:27It's been properly up there with the most intense,
0:28:27 > 0:28:29enjoyable weeks I've ever had.
0:28:29 > 0:28:31- Cheers.- Cheers.
0:28:31 > 0:28:35Do not darken Northern Ireland's doorstep if you do not get to the banquet, I'm telling you.