0:00:02 > 0:00:05It's the national finals of Great British Menu.
0:00:05 > 0:00:07If it's going to be easy, what's the point?
0:00:07 > 0:00:09A hard-fought competition...
0:00:09 > 0:00:12Come on, then. Come on, baby, come on, baby.
0:00:12 > 0:00:14..has been testing the emotions.
0:00:14 > 0:00:16It's another ten.
0:00:17 > 0:00:18What?
0:00:19 > 0:00:20It means a lot to me.
0:00:20 > 0:00:24This week, eight of the country's best chefs compete...
0:00:24 > 0:00:26The standard's massive. It's quite easy to lose.
0:00:26 > 0:00:28We like challenges, don't we?
0:00:28 > 0:00:29That's what cooking is.
0:00:29 > 0:00:32..to become ambassadors for contemporary British cooking.
0:00:32 > 0:00:35- There's a lot of people taking a lot of risks this year. - Today's the game day mate, yeah.
0:00:35 > 0:00:38Doing them for a banquet - suicide.
0:00:41 > 0:00:45In the year the nation marked the Queen's 90th birthday,
0:00:45 > 0:00:49the chefs are celebrating the everyday Great Britons she's honoured for
0:00:49 > 0:00:51their extraordinary achievements.
0:00:52 > 0:00:55And showcasing the transformation of British food
0:00:55 > 0:00:57during the Queen's historic reign.
0:00:57 > 0:00:58Oh, wow.
0:00:58 > 0:01:01To produce a lasting legacy...
0:01:01 > 0:01:03- That's great. Loved it.- Brilliant.
0:01:03 > 0:01:05..to this new Elizabethan age.
0:01:08 > 0:01:12Now, the eight regional champions face each other in the kitchen.
0:01:12 > 0:01:14Hopefully I can pull this off.
0:01:14 > 0:01:16You're either zero or hero, aren't you?
0:01:16 > 0:01:18Cooking their complete menus again...
0:01:18 > 0:01:20- Ah,- BLEEP.
0:01:20 > 0:01:22It's fashionable to burn things these days.
0:01:22 > 0:01:24..to impress the formidable judges...
0:01:24 > 0:01:29This is the final of the Great British Menu. The standards cannot be too high.
0:01:29 > 0:01:31There's just the right amount of lusciousness.
0:01:31 > 0:01:33It's unquestionably a ten.
0:01:33 > 0:01:34..their fellow competitors...
0:01:34 > 0:01:36Every element tastes amazing.
0:01:36 > 0:01:38I love it. 10, 11, 12, 50.
0:01:40 > 0:01:42..and renowned guest judges who understand
0:01:42 > 0:01:45the level of contemporary British cuisine required.
0:01:45 > 0:01:48I've never seen anything like this.
0:01:48 > 0:01:50Gosh, this guy can really cook.
0:01:50 > 0:01:53Yeah. It is divine.
0:01:53 > 0:01:55Today is the starter course.
0:01:55 > 0:01:58- Curry mayonnaise, or..?- I've just nicked it out of your fridge!- Did you?
0:01:59 > 0:02:02- I'll never forget that dish. - Every element tastes amazing.
0:02:02 > 0:02:04I'll give it a ten. Straight away.
0:02:04 > 0:02:07And only the finest dishes will do.
0:02:07 > 0:02:09It's a tumble dryer of ideas.
0:02:21 > 0:02:25It's the first day of the finals but before cooking starts,
0:02:25 > 0:02:28the eight finalists have been summoned to London's South Bank
0:02:28 > 0:02:30to meet Oliver Peyton.
0:02:32 > 0:02:33Well, welcome, chefs.
0:02:33 > 0:02:37I thought I'd bring you here today to show you exactly what you're all
0:02:37 > 0:02:39fighting for.
0:02:39 > 0:02:41The grand prize.
0:02:41 > 0:02:45This is probably one of the most famous locations in the world -
0:02:45 > 0:02:47the Palace of Westminster.
0:02:49 > 0:02:51This is where you're going to be cooking.
0:02:51 > 0:02:54This is where the Great Britons are going to be
0:02:54 > 0:02:55that you're going to be cooking for.
0:02:57 > 0:02:59- How does it make you feel?- It's unbelievable!
0:02:59 > 0:03:01- Wow!- It's pretty impressive.
0:03:01 > 0:03:03This makes the stake a bit higher, doesn't it?
0:03:03 > 0:03:07It's got to be the best venue for the banquet, I think, so far.
0:03:07 > 0:03:09The competition this year is insane.
0:03:09 > 0:03:14I mean, Mark, you have scored the highest score ever
0:03:14 > 0:03:17in any Great British Menu competition.
0:03:18 > 0:03:23Four of you have scored four tens - Michael,
0:03:23 > 0:03:27Tommy, Adam and Mark.
0:03:27 > 0:03:29They're really, really big scores.
0:03:29 > 0:03:33So you are tantalisingly close to the finish line.
0:03:33 > 0:03:35Good luck.
0:03:35 > 0:03:38- And I will see you all in the judging chamber.- OK, thank you.
0:03:39 > 0:03:41Wow! That's unbelievable.
0:03:41 > 0:03:44- Gobsmacked.- I can't believe that the banquet's going to be held over there.
0:03:44 > 0:03:47The chefs want to soak up the Westminster atmosphere
0:03:47 > 0:03:50for maximum inspiration.
0:03:50 > 0:03:52Personally, I feel quite patriotic about it, to be honest.
0:03:52 > 0:03:54It'd be amazing to cook there.
0:03:54 > 0:03:58I want to come in, cook the food which I know I can,
0:03:58 > 0:04:00and get on that banquet.
0:04:00 > 0:04:03I want to be able to go home and tell my kids that Daddy's cooked
0:04:03 > 0:04:06at the Palace of Westminster so, yeah, bring it on. I'm ready.
0:04:10 > 0:04:13The finalists include three returning chefs.
0:04:13 > 0:04:16Phil Carmichael, champion of Wales.
0:04:16 > 0:04:19Mark Froydenlund from London and the South East.
0:04:19 > 0:04:22And the only chef to have cooked in the finals before,
0:04:22 > 0:04:25Josh Eggleton from the South West.
0:04:25 > 0:04:28Third time in the competition. If I'm to get to the banquet, it's now or never.
0:04:28 > 0:04:30This is going to be a tough week, guys.
0:04:30 > 0:04:33Yeah, I mean, there's been some amazing scores across the board,
0:04:33 > 0:04:35hasn't there? So, pressure's on.
0:04:36 > 0:04:38They're joined by three newcomers,
0:04:38 > 0:04:41who each scored four perfect tens from the judges.
0:04:42 > 0:04:45Adam Reed from the North West.
0:04:45 > 0:04:46North-east champion Tommy Banks.
0:04:48 > 0:04:50And Michael Bremner from Scotland.
0:04:50 > 0:04:52I'm over the moon to represent Scotland.
0:04:52 > 0:04:55It was probably the best thing about winning in the regionals, you know,
0:04:55 > 0:04:57winning for Scotland. It was amazing.
0:04:57 > 0:05:00Are you going to show us what to do today, guys?
0:05:00 > 0:05:01You've been back here before.
0:05:01 > 0:05:04You're the guys with the straight tens.
0:05:04 > 0:05:07It's all right doing good on one dish but hopefully all my others
0:05:07 > 0:05:09- aren't really bad!- Yeah, exactly.
0:05:10 > 0:05:14Finally, veteran chef Daniel Clifford's proteges - Danny Gill,
0:05:14 > 0:05:18Central champion, and Mark Abbott from Northern Ireland.
0:05:18 > 0:05:21- Morning, boys. How are you doing? - Hi, guys. All right?
0:05:21 > 0:05:23- How's it going?- Daniel not with you?
0:05:23 > 0:05:24No, no, he's just left!
0:05:27 > 0:05:29You know, I got the highest score ever in Great British Menu.
0:05:29 > 0:05:34There is that pressure but I'm still coming in as hungry as what
0:05:34 > 0:05:36I was in regions.
0:05:36 > 0:05:39Maybe even more so because it's so close now.
0:05:39 > 0:05:40It's so close.
0:05:41 > 0:05:43- Looking forward to it?- Yeah.
0:05:43 > 0:05:47- Bit nervous now.- Being back in here brings it back, doesn't it?
0:05:47 > 0:05:51- Painful memories!- Gets the butterflies going again, doesn't it? - Yeah, definitely.
0:05:52 > 0:05:57The chefs' determination to win is matched by the commitment of judges
0:05:57 > 0:06:00Matthew Fort, Oliver Peyton and Prue Leith,
0:06:00 > 0:06:05to choose the finest contemporary British dishes for the banquet.
0:06:06 > 0:06:08Finals week. I am super excited.
0:06:08 > 0:06:11I think this is probably the most competitive group of chefs we've ever had.
0:06:11 > 0:06:14Michelin stars of the present, Michelin stars of the future.
0:06:14 > 0:06:16I mean, there is just such an abundance of talent.
0:06:16 > 0:06:18So, you guys know each other?
0:06:18 > 0:06:20Yeah, me and Mark worked with each other.
0:06:20 > 0:06:22Mark was sous chef while I was a head chef.
0:06:22 > 0:06:24- Gloves are off now, then.- That's it.
0:06:26 > 0:06:31We want beautiful food and we want to celebrate those Great Britons who
0:06:31 > 0:06:33are going to eat it. It's got to be great.
0:06:33 > 0:06:36Getting eights and nines aren't going to cut it this week.
0:06:36 > 0:06:38It's got to be four tens to get a dish at the banquet.
0:06:38 > 0:06:40This is a once in a lifetime opportunity.
0:06:40 > 0:06:43You're going to be able to tell people that you cooked at Westminster.
0:06:43 > 0:06:46I mean, that's got to be one of the crowning glories of your career.
0:06:46 > 0:06:49Before they get there, they've got to get past us.
0:06:49 > 0:06:51That's true!
0:06:53 > 0:06:57The first three chefs cooking their starters are Adam Reed,
0:06:57 > 0:07:01Phil Carmichael and Michelin-starred Josh Eggleton.
0:07:01 > 0:07:03- Good luck, guys.- Good luck, guys.
0:07:03 > 0:07:05- Best of luck.- Cheers.
0:07:07 > 0:07:08As cooking begins,
0:07:08 > 0:07:13attention turns to the only chef who's competed at this level before.
0:07:13 > 0:07:17Josh, you got through to the finals last time. Any tips for us?
0:07:17 > 0:07:21No. All I can say is, just work as hard as you can because I tried that
0:07:21 > 0:07:24last year and I didn't win, but try again.
0:07:24 > 0:07:25Try and try again!
0:07:27 > 0:07:30Joining the judges for each course is a returning guest judge.
0:07:31 > 0:07:34Lady Claire McDonald is an acclaimed food writer
0:07:34 > 0:07:39with 18 books to her name written over a 40-year career.
0:07:39 > 0:07:42- Welcome back, Claire. So lovely to see you again.- Thank you.
0:07:42 > 0:07:45In the heats, Lady Claire helped choose the North West champion.
0:07:45 > 0:07:48Queen of Scottish gastronomy.
0:07:48 > 0:07:50- Thank you.- Claire, welcome back.
0:07:50 > 0:07:54The objective of this year's competition is to show just how great
0:07:54 > 0:07:56Great British food has become
0:07:56 > 0:07:59and how brilliant and how creative our chefs are.
0:07:59 > 0:08:04I don't think we need to worry about Claire. She was extremely tough last time. Much more than we were.
0:08:04 > 0:08:06I think I was just honest.
0:08:06 > 0:08:08I think you're a wolf in sheep's clothing.
0:08:10 > 0:08:13Traditionally, the judges select a banquet short list for each course
0:08:13 > 0:08:17before deciding on the final banquet menu.
0:08:17 > 0:08:20However, if a chef serves up a perfect dish,
0:08:20 > 0:08:22the judges could declare an outright winner.
0:08:22 > 0:08:25That possibility is the talk of the kitchen.
0:08:26 > 0:08:30Last year there was one dish that managed to get past the shortlist and go straight through.
0:08:30 > 0:08:32I think that's the best option, really.
0:08:32 > 0:08:36- Do either of you two think you've got a dish that could do that this year?- I don't know.
0:08:36 > 0:08:39We're all good at what we do so it's going to be tough.
0:08:39 > 0:08:42You don't really know how it's going to be perceived.
0:08:44 > 0:08:46Today, we're judging only starters.
0:08:46 > 0:08:49- Yes.- And we have to choose the best.
0:08:49 > 0:08:52And the starter course really sets the tone for the banquet.
0:08:52 > 0:08:56Yes, I do see it's got to sort of ignite the whole banquet.
0:08:56 > 0:09:00So, there's a huge responsibility lying upon your shoulders.
0:09:00 > 0:09:01Oh!
0:09:04 > 0:09:06Phil Carmichael is first to plate up.
0:09:06 > 0:09:09After a hard-fought week in the Welsh heats,
0:09:09 > 0:09:11he triumphed in the judging chamber.
0:09:11 > 0:09:14Now, he's determined to go one step further.
0:09:16 > 0:09:19My fiance and, you know, all my family are so proud
0:09:19 > 0:09:22that I've sort of got through to the finals and just say, you know,
0:09:22 > 0:09:23just keep doing what you did in regions.
0:09:23 > 0:09:26So, you know, fingers crossed that'll be enough.
0:09:26 > 0:09:30Phil Carmichael, our Welsh champion. He's been in the competition before,
0:09:30 > 0:09:31sadly he didn't make it to the finals,
0:09:31 > 0:09:34but he will really want to make it happen this time.
0:09:34 > 0:09:40Veteran chef Michael Smith advised Phil to swap his main course and starter.
0:09:40 > 0:09:42A gamble that paid off.
0:09:42 > 0:09:44That was a stroke of genius.
0:09:44 > 0:09:47Glad I listened to him, that I took it on board, because, you know,
0:09:47 > 0:09:50my starter now is one of my strongest dishes.
0:09:51 > 0:09:55The judges were impressed with Phil's use of innovative techniques
0:09:55 > 0:10:00to transform simple ingredients into an elegant, flavoursome dish.
0:10:03 > 0:10:05What is your starter, then, which was your main course?
0:10:05 > 0:10:09My starter is called the OBE and for me it stands for onion,
0:10:09 > 0:10:13bacon and eggs. So I've literally put three things on a plate with
0:10:13 > 0:10:15- this dish.- Sounds good.- You know, great flavours,
0:10:15 > 0:10:18three different types of egg preparation,
0:10:18 > 0:10:22three different types of onion and two different types of pork/bacon.
0:10:22 > 0:10:23My highest scoring dish,
0:10:23 > 0:10:27so I think if I can execute it as well as I did in regions,
0:10:27 > 0:10:29I think it's got a good chance of getting through.
0:10:29 > 0:10:31You know, it honours the honours system.
0:10:31 > 0:10:33Honouring the honour that honours the honorary!
0:10:35 > 0:10:38I loved this dish, I gave it a nine. I would love to give it a ten.
0:10:38 > 0:10:40I'd need a little bit more onion.
0:10:40 > 0:10:43I gave it a ten anyway because it was so delicious.
0:10:43 > 0:10:44Oh, good.
0:10:49 > 0:10:52Marcus Wareing's head chef Mark Froydenlund is cooking later,
0:10:52 > 0:10:56but knows Phil's dish is strong competition.
0:10:56 > 0:10:57I hear you've got a good dish here.
0:10:57 > 0:10:59Well, I got, you know, Prue gave me a ten,
0:10:59 > 0:11:02so hopefully I can recreate that and get another ten.
0:11:02 > 0:11:04I think she gave me a ten for mine as well, so...
0:11:04 > 0:11:06Oh, yeah? I've got to watch out for this one.
0:11:06 > 0:11:08Yeah, yeah. Should be good, though.
0:11:12 > 0:11:14Phil is ready to plate up.
0:11:14 > 0:11:18First in his white bowls is onion puree.
0:11:18 > 0:11:19Then, smoked bacon.
0:11:22 > 0:11:24Next, braised pork cheek,
0:11:24 > 0:11:29deep-fried quail's eggs wrapped in bacon, quail scotch eggs
0:11:29 > 0:11:32and quail eggs dipped in maple syrup,
0:11:32 > 0:11:34rolled in a crispy bacon crumb.
0:11:35 > 0:11:37- You want me to do anything?- Stay there and look pretty.
0:11:37 > 0:11:39He's doing that already!
0:11:41 > 0:11:46He adds charred onion and a crispy onion tuile.
0:11:46 > 0:11:49Pork cheek cooking liquor completes the dish.
0:11:49 > 0:11:50OK, coming up.
0:11:53 > 0:11:54There you go. Thank you.
0:11:54 > 0:11:57Just put that down and then just put that down next to the plate, please.
0:11:58 > 0:11:59Well done, mate.
0:11:59 > 0:12:01You're sweating there!
0:12:04 > 0:12:06- It looks nice, doesn't it? - That looks sharp.
0:12:15 > 0:12:17Oh, it smells wonderful.
0:12:17 > 0:12:19Beautiful-looking plate of food. The smell is just stunning.
0:12:22 > 0:12:26The scotch egg is just delicious.
0:12:26 > 0:12:28Well, his eggs are, his eggs are lovely, aren't they?
0:12:28 > 0:12:29Yeah, perfect.
0:12:29 > 0:12:34I love the contrast between the crisp onion tuile and the
0:12:34 > 0:12:37puree and I love the onion shell.
0:12:37 > 0:12:42The scotch egg is very heavy on the thyme.
0:12:42 > 0:12:43But I love that.
0:12:43 > 0:12:45I think that lightens it.
0:12:46 > 0:12:48You're very silent, Oliver.
0:12:48 > 0:12:50I don't think it's as good as before.
0:12:50 > 0:12:53- Oh!- I think the pork itself,
0:12:53 > 0:12:57I actually think is a little bit tough and a bit dry.
0:12:57 > 0:12:59- Slightly overcooked, I'm afraid to say.- It was.
0:12:59 > 0:13:01The pork belly's amazing.
0:13:02 > 0:13:04I could eat that all day.
0:13:04 > 0:13:07I don't like the taste of the bacon and I can't
0:13:07 > 0:13:10put my finger on what it is.
0:13:10 > 0:13:13The best part about that dish was the Alsace bacon.
0:13:13 > 0:13:14Yeah, the Alsace bacon was delicious.
0:13:14 > 0:13:17To eat it, I could eat it all day, flavour-wise.
0:13:17 > 0:13:21I just don't know if it's got that show stopper, wow factor to begin this banquet.
0:13:21 > 0:13:23Yeah, I completely agree with you.
0:13:23 > 0:13:29I don't see this as a fitting starter for this tremendous banquet.
0:13:29 > 0:13:31I'm getting quite cross here.
0:13:31 > 0:13:34I think this is an absolutely delicious dish.
0:13:34 > 0:13:35I'd eat three of them.
0:13:35 > 0:13:38Yeah. Definitely making me a bit nervous.
0:13:38 > 0:13:42I'm going to give it a seven and that's out of the generosity of my heart because it's finals week.
0:13:42 > 0:13:47I feel so disappointed but I can only give it a seven.
0:13:47 > 0:13:49I think you're all crazy.
0:13:49 > 0:13:51I think it's definitely a nine.
0:13:53 > 0:13:54The chefs...
0:13:54 > 0:13:56All the flavours are there, it's absolutely delicious.
0:13:56 > 0:13:59..will also mark each other's dishes.
0:13:59 > 0:14:01I think that is a really, really strong eight.
0:14:01 > 0:14:03I'm going to have to go along with you here.
0:14:03 > 0:14:07The average score from the chefs' total will be added to the judges'
0:14:07 > 0:14:10scores to create the final leaderboard.
0:14:10 > 0:14:14I think I'm going to go in high. Eight.
0:14:15 > 0:14:19It means the chefs' vote could potentially affect the banquet shortlist,
0:14:19 > 0:14:22or even determine an outright winner.
0:14:22 > 0:14:24It's absolutely delicious.
0:14:24 > 0:14:26Is it banquet worthy? I'm not that sure it is,
0:14:26 > 0:14:27so I'm going to give it a nine.
0:14:31 > 0:14:36Next, representing the South West, is Michelin-starred Josh Eggleton,
0:14:36 > 0:14:39whose starter was shortlisted for the banquet last time.
0:14:41 > 0:14:43Missing out last year was a disappointment
0:14:43 > 0:14:46but you've got to take it on the chin. I'm back to try and win again.
0:14:46 > 0:14:51It's our old friend Josh Eggleton, who's practically a fixture on the Great British Menu.
0:14:51 > 0:14:53This is his third appearance.
0:14:53 > 0:14:56Great chef though, Josh. I mean, I think, for me,
0:14:56 > 0:14:59he's just been a bit unlucky in this competition and he really does want
0:14:59 > 0:15:02to do well this time around.
0:15:02 > 0:15:06Josh is serving a contemporary take on Coronation Chicken.
0:15:06 > 0:15:10It's a dish that impressed the veteran chef and the judges in the heats.
0:15:11 > 0:15:15I kind of decided to do Co-Coronation-Coronation Chicken
0:15:15 > 0:15:16um, as a starter...
0:15:16 > 0:15:17HE MIMICS STAMMERING
0:15:17 > 0:15:20Struggling a little bit there, mate,
0:15:20 > 0:15:22I hope you're better at cooking it than you are saying it!
0:15:24 > 0:15:26A Coronation is a start of something so it, for me,
0:15:26 > 0:15:29was signifying the start of my menu.
0:15:29 > 0:15:31It's always been a cold dish, hasn't it?
0:15:31 > 0:15:34Yeah, mine's cold, it's a terrine.
0:15:34 > 0:15:36I thought it was an excellent dish.
0:15:36 > 0:15:38I have noticed, though, that none of us gave it more than eight.
0:15:38 > 0:15:42To have a chance of getting through to the final banquet,
0:15:42 > 0:15:44every single element has got to be absolutely spot on.
0:15:44 > 0:15:47Changes or tweaks?
0:15:47 > 0:15:50Yeah, one slight tweak, I think. Trying to make it a bit more
0:15:50 > 0:15:53luxurious by putting some lobster through it, and dressing it with
0:15:53 > 0:15:55- that and seasoning the lobster with curry.- Luxurious.- Yeah.
0:15:55 > 0:15:58Well, I think in order for Josh to succeed with this dish he's going to
0:15:58 > 0:16:01have to change something about it, because essentially it was a
0:16:01 > 0:16:05- good British dish, not a great British dish.- Right.
0:16:05 > 0:16:08Josh starts by plating a slice of chilled Coronation Chicken
0:16:08 > 0:16:09and lobster terrine.
0:16:11 > 0:16:13The idea of the plate is it's to look like a letter.
0:16:13 > 0:16:17The stamp is a stamp that was created for the Queen's Coronation.
0:16:17 > 0:16:20Cool. What, so you're going to post the terrine?
0:16:20 > 0:16:24Next, pickled baby gem hearts,
0:16:24 > 0:16:26poached apricot slices,
0:16:26 > 0:16:31apricot membrillo and curry oil garnishes the terrine.
0:16:31 > 0:16:34What's that you've got going on top?
0:16:34 > 0:16:36It's just a bit of chopped lobster meat salad.
0:16:37 > 0:16:41Then devilled quail's eggs, curry mayonnaise.
0:16:43 > 0:16:44Apricot gel.
0:16:46 > 0:16:50A wafer-thin sourdough crouton adds texture and, to finish,
0:16:50 > 0:16:52a lobster dressing.
0:16:53 > 0:16:54Right, let's go.
0:16:57 > 0:17:00OK, so obviously the stamp in front of them top right
0:17:00 > 0:17:03and this in front of them as well.
0:17:03 > 0:17:05Don't drop it!
0:17:06 > 0:17:09- Well done, mate. It looks lovely.- Yeah, tasty.
0:17:11 > 0:17:14- That looks like a plate of food, boys.- Yeah, it does, doesn't it?
0:17:19 > 0:17:21Thank you.
0:17:21 > 0:17:22Well, doesn't that look pretty?
0:17:22 > 0:17:24I think it's beautiful.
0:17:24 > 0:17:27- Really like the terrine. - Terrine's delicious, yeah.
0:17:27 > 0:17:29This is a much improved terrine.
0:17:29 > 0:17:33The quality, the chicken is really moist, the lobster's perfectly cooked.
0:17:33 > 0:17:35It is everything that the last terrine wasn't.
0:17:35 > 0:17:37I must say, the lobster goes really well with it.
0:17:37 > 0:17:41The level of spice is just about right for me.
0:17:41 > 0:17:42- Yeah.- Not too overpowering.
0:17:42 > 0:17:46I think one of the key ingredients is the gem, funnily enough,
0:17:46 > 0:17:48because it's a beautifully fruity,
0:17:48 > 0:17:51crunchy, fresh flavour.
0:17:51 > 0:17:53I'm not sure how the lettuce works into it.
0:17:53 > 0:17:56- It's just almost like they're two separate things.- Yeah.
0:17:56 > 0:18:00Everything eats together so deliciously.
0:18:00 > 0:18:03This demonstrates what a great chef Josh is.
0:18:03 > 0:18:06This is a real, true demonstration of his skill.
0:18:06 > 0:18:08I'm not sure if I like the jelly.
0:18:08 > 0:18:12- I just found the jelly was a little bit too set for my liking.- Yeah.
0:18:12 > 0:18:16It is very, very classic. This is not the future of British cooking.
0:18:16 > 0:18:21This is a tremendously knowledgeable and assured nod to the past.
0:18:21 > 0:18:24I can't imagine anything more delicious, so it's a ten.
0:18:24 > 0:18:27A few too many flavours for me. So I think I'm going to give it a seven.
0:18:29 > 0:18:31I would definitely, just on the quality of it, give it an eight.
0:18:31 > 0:18:34- I'd give it an eight as well.- Yeah.
0:18:34 > 0:18:35I will not go less than a nine
0:18:35 > 0:18:39and I certainly won't go higher than a ten!
0:18:46 > 0:18:47In the prep kitchen,
0:18:47 > 0:18:51talk has turned to Danny and Mark's history at Michelin-starred restaurant
0:18:51 > 0:18:52Midsummer House.
0:18:52 > 0:18:54So you guys used to work together before?
0:18:54 > 0:18:58- Yeah, yeah.- Have you lads got any sort of added pressure, competition?
0:18:58 > 0:19:01No, I think me and Mark have both been through the mill with each other at Midsummer.
0:19:01 > 0:19:03It's a hard kitchen to work in.
0:19:03 > 0:19:05If we can put up with each other in that kitchen,
0:19:05 > 0:19:08we can certainly put up with each other in this kitchen!
0:19:08 > 0:19:11- This time it's, you know... - It's higher stakes!- Yeah!
0:19:15 > 0:19:18Last to cook in the first group is newcomer and North West champion,
0:19:18 > 0:19:20Adam Reed.
0:19:20 > 0:19:23Feels really good to be stood here with everybody else from the
0:19:23 > 0:19:25country saying, you know, I'm the guy from the North West,
0:19:25 > 0:19:27so I really want to go all the way now.
0:19:27 > 0:19:29I think there's a chance I'm going to be pushing for it.
0:19:31 > 0:19:35Adam's starter is a trio of Indian and East African inspired canapes
0:19:35 > 0:19:37with accompanying condiments
0:19:37 > 0:19:40dedicated to his family friend, Leila Ramentulla MBE.
0:19:43 > 0:19:46Adam, do you normally make pakoras and samosas at the restaurant?
0:19:46 > 0:19:47No.
0:19:49 > 0:19:53No, this is a dish for the, you know, for the banquet.
0:19:53 > 0:19:56You can't just cook what you'd cook in the restaurant.
0:19:56 > 0:19:58- No, no, no.- It's a challenge, isn't it?
0:19:58 > 0:20:00Yeah, takes you out of your comfort zone.
0:20:00 > 0:20:03- But, you know, we like challenges, don't we?- Yeah.- It's what we're here for.
0:20:04 > 0:20:06Claire, the next dish is from Adam Reed.
0:20:06 > 0:20:09I remember him vividly.
0:20:09 > 0:20:11He was thrilling, inspiring.
0:20:11 > 0:20:13Do you remember his starter?
0:20:13 > 0:20:15I do. I loved it.
0:20:15 > 0:20:17I gave it a nine.
0:20:17 > 0:20:19I'd love to be able to give it a ten.
0:20:20 > 0:20:21Back in the kitchen,
0:20:21 > 0:20:25Adam is toasting mustard seeds in oil for his samosa filling.
0:20:26 > 0:20:27- Big man.- Ah- BLEEP!
0:20:33 > 0:20:35What's going on there, big man?
0:20:35 > 0:20:36Burnt my seeds, mate.
0:20:36 > 0:20:39- You got any more?- Yeah, yeah, yeah.
0:20:39 > 0:20:41- It smells!- It smells nice. - What, burnt seeds?- Yeah.
0:20:41 > 0:20:45- It's fashionable to burn things these days.- I suppose it is, isn't it?
0:20:45 > 0:20:49I think the problem Adam has with a dish like this is it looks so amazing,
0:20:49 > 0:20:53you're expecting little explosions of flavour in your mouth and that's
0:20:53 > 0:20:54where the dish fell down for me.
0:20:56 > 0:20:58Adam deep-fries lamb bateta champ,
0:20:58 > 0:21:02balls of spiced minced lamb in a mashed potato coating.
0:21:02 > 0:21:04Adam, do you need a hand with anything?
0:21:04 > 0:21:07If you could just grab my Tiffins out and put them on the side there,
0:21:07 > 0:21:08- please, Phil?- Yeah, sure.
0:21:08 > 0:21:11Wow, these look beautiful.
0:21:12 > 0:21:16Adam has decorated his traditional Indian Tiffin boxes with flowers.
0:21:17 > 0:21:21He adds Tamarind poached dates then fills his condiment pots
0:21:21 > 0:21:25with saffron-infused cultured cream and tomato dressing.
0:21:26 > 0:21:29- How does this fit the brief?- The brief, you know,
0:21:29 > 0:21:32as I read it, was about celebrating the Great Britons
0:21:32 > 0:21:34- of Queen Elizabeth II.- That's what it said, yeah.
0:21:34 > 0:21:37And specifically...
0:21:37 > 0:21:40- You can read, then?!- Getting your own back now, are you?!
0:21:41 > 0:21:48Into his Tiffin tins, he places lamb bateta champ, seafood pakora
0:21:48 > 0:21:51and the spiced cabbage and goat's curd samosas.
0:21:53 > 0:21:55Finally, in go the condiments.
0:22:02 > 0:22:05- Yeah, it looks good.- Well done, mate.- Cheers, guys. Thank you.- Fun.
0:22:14 > 0:22:19This looks just as beautiful as I remember it from the first time.
0:22:19 > 0:22:21- And it's so happy, isn't it?- Yes, isn't it?
0:22:21 > 0:22:23Just the colours and the freshness of the flowers.
0:22:23 > 0:22:24Yes.
0:22:29 > 0:22:33The colour inside the bateta champ is beautiful.
0:22:33 > 0:22:36Crispy on the outside but within that is a sort of creamy mashed potato.
0:22:36 > 0:22:39That is the most delicious thing in this whole ensemble, I think.
0:22:39 > 0:22:41- Isn't it?- Yeah, I mean it's the standout item for me.
0:22:41 > 0:22:44The cultured cream is delicious. I love it.
0:22:44 > 0:22:47The pakora, which has that sort of dark outside, you think, oh,
0:22:47 > 0:22:50it's going to be meaty, in fact has a lovely chewy sweetness
0:22:50 > 0:22:52of minced up seafood, which I think is delicious.
0:22:54 > 0:22:57The samosa, on the other hand, actually I don't find very nice
0:22:57 > 0:23:00because I think it's slightly bitter.
0:23:00 > 0:23:02By itself I'd agree that it was a little bit bitter,
0:23:02 > 0:23:06but with the sweetness of the poached date, it's just delicious.
0:23:06 > 0:23:09- So you get sweetness and bitterness. - Yeah, together.
0:23:09 > 0:23:11So that cabbage samosa's absolutely delicious.
0:23:11 > 0:23:14- You've gone red!- It's strong. It's very strong.
0:23:14 > 0:23:17I think the heat in the samosa's brilliant.
0:23:17 > 0:23:20I don't know if that's the sort of thing you'd eat for a starter
0:23:20 > 0:23:23and then by the time you got to your main course you'd still have that spice in your mouth.
0:23:23 > 0:23:26Not only does it taste so good,
0:23:26 > 0:23:30it represents so much that's such a vital part of Britain.
0:23:30 > 0:23:34It just feels like bits and bobs to me.
0:23:34 > 0:23:37It's quite snacky in terms of eating it.
0:23:37 > 0:23:41I can't fault it. I think it's a really exciting way to start a banquet.
0:23:41 > 0:23:44It's just lacking something for me, really.
0:23:44 > 0:23:45I think this is beatable.
0:23:45 > 0:23:46I loved it.
0:23:48 > 0:23:52And I gave it nine last time and I'm going to give it nine again.
0:23:52 > 0:23:56It's fun but it ain't a first course. It's a seven.
0:23:56 > 0:23:57Oof!
0:23:57 > 0:24:00I find it a real shame that the samosa's packing that much heat.
0:24:00 > 0:24:03It's kind of taking away from the dish rather than adding to it.
0:24:03 > 0:24:05I'm going to have to be honest and give it a six.
0:24:05 > 0:24:06For me, it's got to be a ten.
0:24:06 > 0:24:09I agree. It's right up my street. I'm going to give it a ten as well.
0:24:12 > 0:24:16Next into the kitchen are Danny Gill, Central champion,
0:24:16 > 0:24:18and Mark Abbott from Northern Ireland.
0:24:20 > 0:24:22- Dan.- All the best. - Let's go, chief.
0:24:22 > 0:24:25Danny was Mark's boss for two years,
0:24:25 > 0:24:27so they know each other well.
0:24:27 > 0:24:30I've probably spent more time with that guy in the last three,
0:24:30 > 0:24:32four years than I have anybody else,
0:24:32 > 0:24:34so being in the kitchen with him is exciting.
0:24:36 > 0:24:38Being back in the kitchen with Mark is brilliant.
0:24:38 > 0:24:40He's one of the strongest chefs that I've ever worked with.
0:24:40 > 0:24:43You've been labelled the leader of the pack. Is that an added pressure?
0:24:43 > 0:24:46I need to cook this dish to the level of which
0:24:46 > 0:24:50I did initially and that's what I intend to do.
0:24:50 > 0:24:52Them two lads. Both Midsummer House.
0:24:52 > 0:24:55Whacked up, been there.
0:24:55 > 0:24:57I think it's going to be an exciting round, this one.
0:24:57 > 0:25:03Danny is serving a reinvention of Coronation Chicken with unusual mango ravioli and scallop tartare.
0:25:05 > 0:25:08He's simplifying the presentation for the finals,
0:25:08 > 0:25:11but still serving on floral plates,
0:25:11 > 0:25:15a nod to the chef and florist who created the original recipe.
0:25:15 > 0:25:18Would you class this as one of your strongest dishes?
0:25:18 > 0:25:20It's a personal favourite of mine.
0:25:20 > 0:25:22- Yes.- It's like a third child.
0:25:22 > 0:25:25- That's pretty emotional. - Yeah. That's what cooking is.
0:25:27 > 0:25:29Emotion!
0:25:29 > 0:25:31It will be if this goes wrong, anyway.
0:25:31 > 0:25:33I think the competition has been super-tough
0:25:33 > 0:25:36but I want to get a dish to the banquet. I want to be able to tell my kids that I've cooked
0:25:36 > 0:25:40at the Palace of Westminster and I want them to see me on the telly at the finals.
0:25:40 > 0:25:43- Chef.- Yes, Dan?- Can you taste this for me, please?
0:25:44 > 0:25:47- Is this role reversal?- Yeah! You're the one with the highest score.
0:25:50 > 0:25:51- What is it, Dan?- Coronation dressing.
0:25:52 > 0:25:54- It's all right?- Stunning.
0:25:54 > 0:25:58Do you remember he's served Coronation Chicken? You certainly do, don't you, Oliver?
0:25:58 > 0:26:00Sadly I do, I do.
0:26:00 > 0:26:03I know, you were disgraceful. The food itself was delicious.
0:26:03 > 0:26:07It wasn't the best but I thought it was very good.
0:26:07 > 0:26:09I think the whole thing was just ill-conceived.
0:26:09 > 0:26:13It was stretching the concept of Coronation Chicken to breaking point
0:26:13 > 0:26:14and possibly beyond.
0:26:14 > 0:26:17You know, we've seen already a Coronation Chicken...
0:26:17 > 0:26:18- Yeah.- ..put up today.
0:26:18 > 0:26:21You know, is it similar?
0:26:21 > 0:26:24It couldn't be more opposite, if you want the honest truth.
0:26:24 > 0:26:26Oh, right. I thought Josh's terrine was...
0:26:27 > 0:26:31..absolutely lovely but it isn't a terrine, for a start.
0:26:31 > 0:26:33Did Josh's dish worry you earlier?
0:26:33 > 0:26:35All three dishes worried me.
0:26:40 > 0:26:42- How are you doing? - All right, Josh?
0:26:42 > 0:26:44- Coronation Chicken? - Yeah. Sort of.- Can I try?
0:26:44 > 0:26:47Yeah, yeah.
0:26:47 > 0:26:50- That's my dressing.- That's your dressing, is that a curry mayonnaise or...?
0:26:50 > 0:26:51I just nicked it out of your fridge!
0:26:51 > 0:26:54Did you? It's a different colour, are you sure?
0:26:54 > 0:26:56Oh, it's lovely.
0:26:56 > 0:26:59I gave yours a really good score, Josh, so...
0:26:59 > 0:27:01Well, you had to, didn't you? Because it was the same idea!
0:27:02 > 0:27:05- Let's see how we get on in the judges' chamber, then.- That's it.
0:27:06 > 0:27:09There was scallops and a chicken leg and mango.
0:27:09 > 0:27:12I think it would be better if he called it something completely different.
0:27:12 > 0:27:16I come to it with a very open mind and full of intrigue, too.
0:27:19 > 0:27:21How are you going?
0:27:21 > 0:27:22Yeah, starting to plate now.
0:27:23 > 0:27:28Danny was scored a disappointing four by Oliver in the heats so is hoping
0:27:28 > 0:27:31his reworked presentation and concentration on flavour
0:27:31 > 0:27:34will impress this time.
0:27:36 > 0:27:40With the pickled jasmine raisins on a floral presentation plate,
0:27:40 > 0:27:43Danny adds seared scallops with chicken skin.
0:27:43 > 0:27:45Is Daniel going to turn up in a minute to help?
0:27:45 > 0:27:47Yeah, with a red cape on!
0:27:47 > 0:27:51Next, mango ravioli stuffed with scallop,
0:27:51 > 0:27:54scallop tartare with a Coronation Chicken centre...
0:27:56 > 0:27:59..followed by confit chicken leg and puffed wild rice.
0:28:01 > 0:28:04The garnishes are crispy shallot rings,
0:28:04 > 0:28:09Coronation dressing and spiced mango puree.
0:28:09 > 0:28:11And he finishes with edible flowers.
0:28:13 > 0:28:15OK.
0:28:15 > 0:28:18As if I'm the judge, so scroll facing that way, please.
0:28:20 > 0:28:22- Stunning.- Thanks, mate.
0:28:22 > 0:28:23Lovely. Well done.
0:28:27 > 0:28:29- Yeah, that looks amazing.- That looks great.
0:28:33 > 0:28:36Oh, that's so pretty.
0:28:41 > 0:28:44Must be about the biggest scallop I've ever seen in my life!
0:28:46 > 0:28:48Scallop's delicious. It's lovely.
0:28:48 > 0:28:51And that scallop's perfect for me, you know, nice caramelisation.
0:28:51 > 0:28:53But pretty much raw in the middle.
0:28:53 > 0:28:56The scallop tartare doesn't really work with the sauce
0:28:56 > 0:29:00because, you know, scallop tartare is so delicate and the sauce here
0:29:00 > 0:29:03kills any flavour that there is with the raw scallop.
0:29:05 > 0:29:07The chicken leg's so tasty. Really tasty.
0:29:07 > 0:29:10The flavour of the dish was brilliant. It all tasted really good.
0:29:10 > 0:29:13Yeah, I agree. It's delicious.
0:29:13 > 0:29:18I think the mango overpowers the flavour of the scallop that's raw.
0:29:18 > 0:29:21Yeah, I'm really struggling to find fault with it.
0:29:21 > 0:29:25That's a dish that you'd happily eat in a two-star restaurant
0:29:25 > 0:29:26and it hits the brief.
0:29:26 > 0:29:31I just marvel at the...
0:29:31 > 0:29:32lack of taste.
0:29:32 > 0:29:35Last time, the spicing was very delicate, very light,
0:29:35 > 0:29:37but it was there.
0:29:37 > 0:29:42Now, you have to really concentrate to find any spice at all.
0:29:42 > 0:29:44I love the idea. Based on that, I'm going to give it a nine.
0:29:44 > 0:29:47Nine all day long. Easy.
0:29:47 > 0:29:50I don't really see how I can give anything other than a ten for that.
0:29:50 > 0:29:52No, I think it is formality, it's a ten.
0:29:54 > 0:29:57I think I was a bit too generous giving this dish four the last time.
0:29:57 > 0:30:01I mean, it's just a tragedy. It's a tumble dryer of ideas, you know.
0:30:06 > 0:30:08Mark Abbott is next.
0:30:08 > 0:30:10He began Finals Week as
0:30:10 > 0:30:14the highest-scoring regional champion of all time.
0:30:14 > 0:30:17Now, he must achieve perfection all over again.
0:30:17 > 0:30:20His style is about applying modern techniques
0:30:20 > 0:30:22to the most ordinary ingredients.
0:30:23 > 0:30:25I want to be hitting them tens again.
0:30:25 > 0:30:30And I want to make sure that I'm at the banquet.
0:30:30 > 0:30:31All right, chief, how you doing?
0:30:31 > 0:30:33- How was it?- Yeah, I really enjoyed it.
0:30:33 > 0:30:35- What did you give it? - I gave it a nine.
0:30:35 > 0:30:37Why wasn't it a ten?
0:30:37 > 0:30:39- A little bit sweet.- OK.
0:30:39 > 0:30:40With the mango. With the scallop, and that.
0:30:40 > 0:30:42- Yeah.- But it's like...
0:30:42 > 0:30:45- minute.- We think we have a handle on what's going on in here,
0:30:45 > 0:30:47and we think we know where people are at with scores,
0:30:47 > 0:30:50but we could be totally wrong when we walk into the chamber tonight.
0:30:50 > 0:30:52You're right - they might have a completely different idea
0:30:52 > 0:30:55- of what they're looking for. - They usually do!
0:30:55 > 0:30:57Mark's complex starter is inspired
0:30:57 > 0:30:59by the ordinary people honoured by the Queen
0:30:59 > 0:31:02for extraordinary achievements.
0:31:02 > 0:31:07He's preparing potatoes in six highly original and innovative ways.
0:31:08 > 0:31:11I went to the most humble ingredient I could think of,
0:31:11 > 0:31:14being from Northern Ireland, brought up with spuds,
0:31:14 > 0:31:17there was only one thing came to mind, and was potato.
0:31:17 > 0:31:20- So...- And you got a ten for it from your veteran judge?
0:31:20 > 0:31:21Yeah, Michael gave me a ten,
0:31:21 > 0:31:24and the judges gave me four nines for it.
0:31:24 > 0:31:26Four nines.
0:31:26 > 0:31:27Claire, you're in for a treat,
0:31:27 > 0:31:31because Mark Abbott is the highest-scoring chef
0:31:31 > 0:31:35we've ever had in any competition since the start.
0:31:35 > 0:31:38So, he must be quite extraordinary.
0:31:38 > 0:31:43He takes a potato and transmutes it into infinite different varieties
0:31:43 > 0:31:46through his own technical skill and imagination.
0:31:46 > 0:31:48It was an outstandingly good dish.
0:31:48 > 0:31:50So what are you going to do to get to four tens?
0:31:50 > 0:31:53Well, first of all I need to cook it as well as I did initially.
0:31:53 > 0:31:56I made a couple of minor, minor tweaks -
0:31:56 > 0:31:58a little bit on the acidity balance
0:31:58 > 0:32:01and a few less crispy elements on there.
0:32:01 > 0:32:04So we'll just have to see how it goes.
0:32:04 > 0:32:08I think there was a tiny bit of finesse needed for the dish,
0:32:08 > 0:32:10I think he slightly over-intellectualised it for me.
0:32:10 > 0:32:15Oliver, I can't wait to see an over-intellectualised potato!
0:32:15 > 0:32:16THEY LAUGH
0:32:18 > 0:32:22Mark starts with his pomme souffle topped with bacon jelly
0:32:22 > 0:32:25and crispy bacon.
0:32:25 > 0:32:28Next, puffed potato goes into the potato skin,
0:32:28 > 0:32:29followed by the souffle.
0:32:31 > 0:32:34Then, buttermilk mash goes into moulds,
0:32:34 > 0:32:36followed by more puffed potato.
0:32:37 > 0:32:40- So you're helping each other, then? - We're helping each other.
0:32:40 > 0:32:42So I didn't realise we were up against
0:32:42 > 0:32:44two chefs and not the one!
0:32:44 > 0:32:45THEY LAUGH
0:32:45 > 0:32:49Next, champ croquette with droplets of pickled onion puree
0:32:49 > 0:32:54and spheres of creamed garlic potato in a crispy potato skin crumb.
0:32:56 > 0:32:58Then, mini bacon baskets filled with
0:32:58 > 0:33:02purple heritage potato salad, topped with truffle.
0:33:03 > 0:33:06Mark garnishes with baby onion shells
0:33:06 > 0:33:07and nasturtium leaves
0:33:07 > 0:33:10and a jug of baked potato infusion.
0:33:13 > 0:33:16If I'm the customer, this is the way I need it to be, please.
0:33:16 > 0:33:18- That looks class, Mark. - Cheers, boss.- That looks amazing.
0:33:18 > 0:33:20Thank you. One down.
0:33:20 > 0:33:22- Was that hard?- Yeah!
0:33:22 > 0:33:24THEY LAUGH
0:33:24 > 0:33:25Good!
0:33:31 > 0:33:34- PRUE:- Oh, it looks beautiful!
0:33:34 > 0:33:36So, is that as good as you got it before?
0:33:36 > 0:33:37I feel so.
0:33:37 > 0:33:40Yeah, I'm happy with it, I'm happy with it.
0:33:40 > 0:33:43I think that is the prettiest potato I have ever seen.
0:33:44 > 0:33:47One of the many very clever things about this is that it appears
0:33:47 > 0:33:49very simple, but within that,
0:33:49 > 0:33:53there's a lot of quite busy things going on.
0:33:53 > 0:33:55Extremely, extremely technical dish.
0:33:55 > 0:33:57Extremely tasty as well.
0:33:58 > 0:34:03This is a rhapsody of potato.
0:34:03 > 0:34:05It is delicious!
0:34:05 > 0:34:07Pomme souffle is one of the trickiest things to get right.
0:34:07 > 0:34:11You know, you managed to get that right, and then put bacon on top.
0:34:11 > 0:34:13- Winner.- Yeah.
0:34:13 > 0:34:16Great texture of the pomme souffle, real crisp.
0:34:16 > 0:34:19It almost gives it a seasoning, that crumb, doesn't it?
0:34:19 > 0:34:23This little croquette champ is delicious.
0:34:23 > 0:34:27- The bacon and potato salad is delicious as well.- Yeah.
0:34:27 > 0:34:31Imagination and technique and discipline and skill -
0:34:31 > 0:34:35this, to me, is a model of what modern British cooking
0:34:35 > 0:34:37actually can set out to achieve.
0:34:37 > 0:34:39It's all something different as well, isn't it?
0:34:39 > 0:34:41- Yeah.- It's a fascinating dish.
0:34:41 > 0:34:45It's really a brilliant piece of cooking.
0:34:45 > 0:34:47It's ten, and I've eaten it all.
0:34:47 > 0:34:49I really would love to lick my plate!
0:34:49 > 0:34:51Ten for me, too!
0:34:53 > 0:34:56Of course, the only fly in the ointment here in our little love-in
0:34:56 > 0:34:58is the fact that the chefs are voting, too.
0:34:58 > 0:35:02And I think they would be bonkers if they didn't score this ten.
0:35:02 > 0:35:03Oh, they'll love it.
0:35:03 > 0:35:06The only thing I would say, I don't really like that.
0:35:06 > 0:35:07- No?- No.
0:35:07 > 0:35:08You're just missing a link there
0:35:08 > 0:35:10between the extraordinary/ordinary thing.
0:35:10 > 0:35:12For me, it's a nine.
0:35:13 > 0:35:16I would stick it a nine - it's the balance of the two things,
0:35:16 > 0:35:19hitting the brief and cooking a good dish.
0:35:19 > 0:35:22I'll give it a ten, straightaway!
0:35:24 > 0:35:25I'll never forget that dish.
0:35:25 > 0:35:28Yeah, I'm going to give it a ten as well.
0:35:28 > 0:35:31So, Mark, you're up next - after seeing that dish,
0:35:31 > 0:35:34- bit of pressure on you now? - Oh, massive, yeah!
0:35:36 > 0:35:38With five dishes down,
0:35:38 > 0:35:42the remaining three chefs to cook their starters are
0:35:42 > 0:35:45London and the South East's Mark Froydenlund,
0:35:45 > 0:35:47from the North East, Tommy Banks,
0:35:47 > 0:35:50and representing Scotland, Michael Bremner.
0:35:51 > 0:35:52- Good luck, buddy. - Good luck, Michael.
0:35:52 > 0:35:54Good luck, mate.
0:35:54 > 0:35:58We'd had one very good dish, we've had one great dish -
0:35:58 > 0:36:00if we have another great dish,
0:36:00 > 0:36:02we're going to have some serious problems ahead of us!
0:36:02 > 0:36:04Yeah, but isn't it a nice problem to have?
0:36:04 > 0:36:07- Yes.- The quality of some of the dishes coming out
0:36:07 > 0:36:09are absolutely outstanding.
0:36:09 > 0:36:12That potato dish is just a world-class dish.
0:36:12 > 0:36:15And that terrine is how terrines should be.
0:36:15 > 0:36:18We've got three dishes coming up
0:36:18 > 0:36:22that each sound so individually exciting
0:36:22 > 0:36:25and potentially excellent.
0:36:25 > 0:36:28How do you feel after you've seen the dishes? Obviously we're last up.
0:36:28 > 0:36:30Yeah, there's been some great dishes so far today, I think.
0:36:30 > 0:36:31There's been some incredible food,
0:36:31 > 0:36:33it's pretty scary going last, isn't it?
0:36:33 > 0:36:35There's obviously a standard dish.
0:36:35 > 0:36:38Mark's potato dish was unbelievable.
0:36:38 > 0:36:42I think there's some dishes there that could rival it.
0:36:42 > 0:36:45Both Mark and Danny have put a strong dish up this afternoon.
0:36:45 > 0:36:48- I think it's up to us guys to get tens as well, you know?- Exactly.
0:36:48 > 0:36:50Prove them wrong.
0:36:50 > 0:36:53Mark Froydenlund is first.
0:36:53 > 0:36:56After failing to cook for the judges last year,
0:36:56 > 0:37:00this two Michelin-starred chef has impressed this time,
0:37:00 > 0:37:03particularly with his starter and main course.
0:37:03 > 0:37:05The fact that London and the South East have been
0:37:05 > 0:37:08at the banquet for the last six years is terrifying, I think,
0:37:08 > 0:37:11because it just adds another load of pressure.
0:37:11 > 0:37:14I can't let them down, I've got nowhere to hide.
0:37:14 > 0:37:19Mark is serving a reimagined take on bubble and squeak,
0:37:19 > 0:37:21a traditional dish of leftovers
0:37:21 > 0:37:24popular in the '50s when the Queen came to the throne.
0:37:25 > 0:37:27So, what was that you were putting in there, Mark,
0:37:27 > 0:37:30- looked like a caramel or something? - Yeah, it's basically, eh...
0:37:30 > 0:37:34a crackling, but I'm using maltose instead of pork fat.
0:37:34 > 0:37:35So is that sweet, then, or...?
0:37:35 > 0:37:38There's a certain sweetness to it, I think it tastes really like
0:37:38 > 0:37:41- honey roast pork.- Oh, nice. So that's it here?
0:37:41 > 0:37:44Well, that one's not very good, actually.
0:37:44 > 0:37:48- Oh.- So I'm making another one now. Just a bit too caramelised.
0:37:49 > 0:37:51You loved this dish, Matthew, didn't you?
0:37:51 > 0:37:54Bubble and squeak - how do you not love bubble and squeak?!
0:37:54 > 0:37:57It's just a dish which speaks to my heart.
0:37:57 > 0:37:59Although I have to say that Mark's version of it
0:37:59 > 0:38:02was not quite the bubble and squeak of my youth.
0:38:02 > 0:38:05I gave it a ten, because it was SO delicious,
0:38:05 > 0:38:07but it didn't look spectacular.
0:38:07 > 0:38:11I think the dish was rather like Mark himself - quiet and unassuming,
0:38:11 > 0:38:14but really powerful when it came to actually
0:38:14 > 0:38:16- the point of it all.- Exactly.
0:38:16 > 0:38:19So have you taken the judges' feedback onboard,
0:38:19 > 0:38:22- made any changes?- Yeah, I've added to the presentation
0:38:22 > 0:38:23a little bit just to really just kind of
0:38:23 > 0:38:26hit that story home a little bit further,
0:38:26 > 0:38:29just so the dish makes sense, really.
0:38:29 > 0:38:31I don't want that to get lost in the eating.
0:38:31 > 0:38:36To his presentation plates marking the date of the Queen's Coronation,
0:38:36 > 0:38:41he adds cabbage puree, pickled cabbage...
0:38:41 > 0:38:44and piccalilli gel,
0:38:44 > 0:38:47followed by his sliced bubble and squeak croquette,
0:38:47 > 0:38:50and pork gel, with a deep-fried cabbage garnish.
0:38:52 > 0:38:54Next, pickled cucumber,
0:38:54 > 0:38:58chunks of pickled cauliflower and shredded spring onion.
0:38:59 > 0:39:03Then set powder and maltose pork crackling.
0:39:03 > 0:39:07- The crackling looks good there. Worth the stress!- Yeah!
0:39:07 > 0:39:10Finally, a drizzle of jowl cooking liquor
0:39:10 > 0:39:14and a booklet with the original recipe for bubble and squeak.
0:39:14 > 0:39:172016 at the top, please.
0:39:17 > 0:39:19And one booklet for each judge.
0:39:21 > 0:39:22- Well done.- Thank you.
0:39:22 > 0:39:25That looks great. You had to move a bit there, it was good!
0:39:25 > 0:39:27THEY LAUGH
0:39:31 > 0:39:33Oh, yes!
0:39:36 > 0:39:37He's hitting the brief already.
0:39:37 > 0:39:39- He's done his homework.- Yeah.
0:39:39 > 0:39:40This is delicious!
0:39:40 > 0:39:43That bubble and squeak is delicious.
0:39:44 > 0:39:47- PRUE:- That ham hock is so good.
0:39:47 > 0:39:50The way it just folds over the tongue,
0:39:50 > 0:39:53breaks into those sweet little shreds of ham.
0:39:53 > 0:39:56That jowl was absolutely delicious, it melted in your mouth.
0:39:56 > 0:39:58Probably one of the best pieces of
0:39:58 > 0:40:00pork cheek I've ever eaten in all my life.
0:40:00 > 0:40:02- Mmm.- That is sensational.
0:40:02 > 0:40:05Everything about this is so seductive.
0:40:05 > 0:40:07It is perfect!
0:40:07 > 0:40:12It's a perfect example of a very British dish
0:40:12 > 0:40:16being given a thoroughly modern slant.
0:40:16 > 0:40:20And the sort of addition of the crackly cracknel stuff...
0:40:21 > 0:40:23..is just wonderful.
0:40:23 > 0:40:25I'm not sure about the crackling.
0:40:25 > 0:40:27It's quite sweet.
0:40:27 > 0:40:30- I think I would have preferred just a piece of pork crackling.- Yeah.
0:40:30 > 0:40:34When something is this good, you don't have any choice with numbers.
0:40:34 > 0:40:36It's unquestionably a ten.
0:40:36 > 0:40:38It's unimprovable.
0:40:38 > 0:40:42Definitely a ten - I wish I could give it more.
0:40:42 > 0:40:44Every element tastes amazing.
0:40:44 > 0:40:45I think it's fantastic.
0:40:45 > 0:40:47Yeah, it's a delicious plate of food.
0:40:47 > 0:40:48I'd give it a nine.
0:40:49 > 0:40:51Very well-balanced, isn't it?
0:40:51 > 0:40:54- I really enjoyed eating it. - Yeah, me, too.
0:40:57 > 0:41:00Next, representing Scotland, is Michael Bremner.
0:41:00 > 0:41:04He won his place in the finals after impressing the judges
0:41:04 > 0:41:07with modern cooking and attention to the brief,
0:41:07 > 0:41:10with each dish telling a strong story.
0:41:10 > 0:41:13You know, I'm obviously nervous going into this competition.
0:41:13 > 0:41:16There's some serious chefs down there.
0:41:16 > 0:41:19And I'm just really excited to get into the kitchen.
0:41:20 > 0:41:24Guys in there, cooking their last starters now, but we're all done.
0:41:24 > 0:41:26Are you happy it's done?
0:41:26 > 0:41:29Standing out here waiting to go in,
0:41:29 > 0:41:31it's up there with one of the most nerve-racking things!
0:41:31 > 0:41:33The anticipation is rubbish, isn't it?
0:41:33 > 0:41:35- It's just unbelievable. - Absolutely rubbish.
0:41:35 > 0:41:39Michael's vegetarian starter uses modern cooking techniques
0:41:39 > 0:41:43to elevate a beetroot and goat's cheese salad.
0:41:43 > 0:41:46And it's a tribute to one of Scotland's most famous gardeners.
0:41:48 > 0:41:49When I was growing up,
0:41:49 > 0:41:52I remember this TV show called The Beechgrove Garden.
0:41:52 > 0:41:55And on it, there was a guy called Jim McColl, and basically,
0:41:55 > 0:41:57he went through gardening processes, and all these sorts of things,
0:41:57 > 0:41:59and my mum used to absolutely love it.
0:41:59 > 0:42:01Your mum must have been incredibly proud
0:42:01 > 0:42:03when you got through to Finals Week?
0:42:03 > 0:42:05It's the biggest competition for cheffing.
0:42:05 > 0:42:07- Yeah, absolutely. - And to win it for Scotland...
0:42:07 > 0:42:09Um, yeah, she was over the moon.
0:42:11 > 0:42:14I really thought that his food showed
0:42:14 > 0:42:19a tremendous amount of imagination and engagement with modern process.
0:42:19 > 0:42:20So I think he's really interesting.
0:42:20 > 0:42:23Not only would I like to support a Scotsman,
0:42:23 > 0:42:26and most fervently hope to do so,
0:42:26 > 0:42:29but I like the name of his dish -
0:42:29 > 0:42:31the Beet Grove Garden.
0:42:31 > 0:42:34I think it's an incredibly brave dish, actually -
0:42:34 > 0:42:36I mean, a vegetarian dish from Scotland?!
0:42:36 > 0:42:38This goes against nature!
0:42:38 > 0:42:40THEY CHUCKLE
0:42:40 > 0:42:44I think a lot of people say it's risky doing a vegetarian starter,
0:42:44 > 0:42:47but you give the same sort of respect to anything,
0:42:47 > 0:42:50it doesn't matter if it's broccoli or a fillet of beef,
0:42:50 > 0:42:52you still treat it with the same respect.
0:42:52 > 0:42:55It's going to show incredible skill from you as a chef,
0:42:55 > 0:42:58as long as you're not just putting a carrot on the plate!
0:42:59 > 0:43:03I love beetroot, so I'm fervently hoping
0:43:03 > 0:43:07that he's listened to your constructive comments
0:43:07 > 0:43:10after the first judging, and comes up with a winner!
0:43:12 > 0:43:17Michael has refined his starter after the judges' feedback.
0:43:17 > 0:43:20He's now serving on a hollowed-out wooden bowl
0:43:20 > 0:43:23and adding russet and Discovery apples.
0:43:23 > 0:43:26I've taken on board what they said and made the amendments.
0:43:27 > 0:43:30Yeah. I mean, I'm happier with the dish.
0:43:30 > 0:43:34Michael starts by layering the compressed apple slices,
0:43:34 > 0:43:37then covering with pistachio and miso puree...
0:43:39 > 0:43:42..followed by candy-stripe and golden beetroot
0:43:42 > 0:43:45and pickled rosehip petals.
0:43:45 > 0:43:47Then a new addition of beetroot dressing.
0:43:49 > 0:43:52How are you getting on, Michael? Do you need a hand with anything?
0:43:52 > 0:43:53I'm all right at the moment, thank you.
0:43:53 > 0:43:56- Stick around, though!- Will do!
0:43:56 > 0:43:59Next, slices of russet and Discovery apples...
0:43:59 > 0:44:00What are you putting on there, Mike?
0:44:00 > 0:44:04- Finishing off, putting the oatcakes on.- Very Scottish!
0:44:04 > 0:44:05..salt-baked beetroot,
0:44:05 > 0:44:07wild rice for texture
0:44:07 > 0:44:09and Douglas fir oil.
0:44:10 > 0:44:14Finally, whipped goat's milk and nasturtium leaves.
0:44:18 > 0:44:20That's it. Thank you.
0:44:20 > 0:44:21Thanks.
0:44:21 > 0:44:24- Well done.- Thanks.- Well done, buddy - first one out of the way!
0:44:24 > 0:44:26Yeah, I'm glad that one's done!
0:44:26 > 0:44:27Finally!
0:44:27 > 0:44:29- It looked amazing, mate. - Good, thank you.
0:44:29 > 0:44:31I think it's ballsy going with a vegetarian starter,
0:44:31 > 0:44:34- and I applaud you for it.- It's all about taking risks, isn't it?
0:44:34 > 0:44:36- I think...- I don't think it's that much of a risk, mate -
0:44:36 > 0:44:37it looked lovely.
0:44:43 > 0:44:45Thank you.
0:44:45 > 0:44:48Oh, it looks so pretty!
0:44:48 > 0:44:49Doesn't it?
0:44:49 > 0:44:53I do think the actual ingredients look a bit of a mess.
0:44:54 > 0:44:56I love the textures of this, actually.
0:44:56 > 0:44:59I really love the textures of the beetroot.
0:44:59 > 0:45:03I usually love beetroot, but I'm finding this beetroot really boring.
0:45:03 > 0:45:06Beetroots have got a lovely earthiness to them and sweetness.
0:45:06 > 0:45:08Just could do with lifting the acidity,
0:45:08 > 0:45:09and maybe a little bit of seasoning slightly?
0:45:09 > 0:45:11The apples just aren't...
0:45:11 > 0:45:13They're slightly floury.
0:45:13 > 0:45:15I think that's an aged russet.
0:45:15 > 0:45:17Youth is not on its side.
0:45:17 > 0:45:20The apple needs to have that sharpness and crunchiness
0:45:20 > 0:45:23if that beetroot is going to sing.
0:45:23 > 0:45:26Do you think that whey tastes nice?
0:45:26 > 0:45:27I'm not a fan of whey.
0:45:27 > 0:45:29- I'm not, I... - It just tastes like nothing.
0:45:29 > 0:45:31It's a little underwhelming for me, to be honest.
0:45:31 > 0:45:33You've got to compare it to the dishes
0:45:33 > 0:45:35we've had earlier in the day - it's not as good as some of those.
0:45:35 > 0:45:38Come on, tell us, Prue, what score would you give this?
0:45:38 > 0:45:39Five.
0:45:39 > 0:45:42- Five?- Well, I'm going to give it six.
0:45:42 > 0:45:44I think I'll give that dish a six.
0:45:44 > 0:45:47Yeah, I agree, I think a six is spot on,
0:45:47 > 0:45:48the vegetables just don't match up
0:45:48 > 0:45:50to the rest of the dishes we've seen.
0:45:50 > 0:45:53I'm going to have to give it a six.
0:45:53 > 0:45:55Tommy Banks is the final chef.
0:45:55 > 0:46:01A champion of local British produce, he had an impressive regional heat,
0:46:01 > 0:46:06scoring just one point lower than all-time highest scorer Mark Abbott.
0:46:06 > 0:46:08Representing the North East is massive.
0:46:08 > 0:46:10I think the competition's incredibly strong this year.
0:46:10 > 0:46:12I looked down the list of names,
0:46:12 > 0:46:13and I knew who everybody was straight away -
0:46:13 > 0:46:15I think that says everything.
0:46:15 > 0:46:17Tommy's dish, Oeufs Drumkilbo,
0:46:17 > 0:46:20is a modern reworking of a royal favourite,
0:46:20 > 0:46:23named after Drumkilbo House,
0:46:23 > 0:46:28a grand historic home in Scotland where the first recipe was created.
0:46:28 > 0:46:31So, it's a dish that's been used a lot at royal banquets.
0:46:31 > 0:46:34So I think it's quite a good way to start the banquet.
0:46:34 > 0:46:36It's kind of like a prawn cocktaily type thing,
0:46:36 > 0:46:38with soft boiled eggs, originally.
0:46:38 > 0:46:41I'm doing quail's eggs and langoustines on it.
0:46:41 > 0:46:43So it's something the Queen enjoys?
0:46:43 > 0:46:45I hope so!
0:46:45 > 0:46:47My research suggests so.
0:46:48 > 0:46:51Tommy Banks, the youngest chef in this year's competition.
0:46:51 > 0:46:53He comes from North Yorkshire.
0:46:53 > 0:46:56Claire, the really extraordinary thing about Tommy,
0:46:56 > 0:47:00he's completely self-taught, and he has a Michelin star.
0:47:00 > 0:47:01Amazing.
0:47:03 > 0:47:07The judges certainly felt that I'd maybe modernised my dish too much.
0:47:07 > 0:47:10But I took that part of the brief and I got a classical dish
0:47:10 > 0:47:13and did it totally in my own way. And from the feedback,
0:47:13 > 0:47:15I think they'd like it maybe a little less modern,
0:47:15 > 0:47:18or maybe a little bit closer to how it's supposed to be.
0:47:18 > 0:47:20So that's how I'm doing my dish today.
0:47:20 > 0:47:22Tweaking this dish could turn it into a ten.
0:47:22 > 0:47:26He needs to get it a little less wet, though - it was a bit sloppy.
0:47:27 > 0:47:29Tommy is ready to plate up.
0:47:29 > 0:47:33He starts by pan-frying langoustine tails.
0:47:33 > 0:47:36I'm just going to sear it one side, just to get a bit of caramelisation.
0:47:36 > 0:47:37Oh, yeah?
0:47:40 > 0:47:41To ceramic eggs,
0:47:41 > 0:47:43Tommy adds the new langoustine emulsion
0:47:43 > 0:47:47with smoked paprika and cayenne pepper...
0:47:47 > 0:47:49- I love your bowls.- Thanks, yeah.
0:47:49 > 0:47:52..followed by baby gem lettuce leaves.
0:47:54 > 0:47:58Next, sourdough croutons, and another new element -
0:47:58 > 0:48:00deep-fried quail's eggs.
0:48:02 > 0:48:04Then, the langoustine tails...
0:48:04 > 0:48:05Right, boys?
0:48:06 > 0:48:08Any pressure?
0:48:08 > 0:48:10..pickled radish slices,
0:48:10 > 0:48:12pickled mustard seeds
0:48:12 > 0:48:14and salty fingers.
0:48:15 > 0:48:18Finally, a plum sherry jelly.
0:48:18 > 0:48:20So, Chef, how are you getting on here?
0:48:20 > 0:48:21Yeah, pretty much done, mate.
0:48:21 > 0:48:23Just need a lift with these eggs up to the pass.
0:48:23 > 0:48:26- They look beautiful. - Yeah, I like them.
0:48:26 > 0:48:27One each, yeah?
0:48:32 > 0:48:34So, yeah, just put the egg down in front of them,
0:48:34 > 0:48:35just put the ring to the side.
0:48:35 > 0:48:36There you go.
0:48:40 > 0:48:41Very pretty.
0:48:43 > 0:48:45Marvellous, thank you very much.
0:48:45 > 0:48:46OK, I love this egg.
0:48:46 > 0:48:49Let's see if the food is as good as the egg.
0:48:49 > 0:48:50Not quite, is the answer.
0:48:50 > 0:48:52Well, this is a massively-changed dish.
0:48:52 > 0:48:54I don't think I like it as much as the original,
0:48:54 > 0:48:56but I've done what they've asked me to do,
0:48:56 > 0:48:58so hopefully that gets me the marks.
0:48:58 > 0:49:00You think they'll prefer this one?
0:49:00 > 0:49:02- Well, they should do! - HE LAUGHS
0:49:02 > 0:49:04We didn't have deep-fried quail's eggs before.
0:49:04 > 0:49:08He's definitely beefed up the juices at the bottom -
0:49:08 > 0:49:11they're much more concentrated and much more satisfactory.
0:49:11 > 0:49:15The pickled radish is delicious!
0:49:15 > 0:49:18I think this looks like a beautiful plate of food, actually.
0:49:18 > 0:49:20- Even out of the egg, it looks great, doesn't it?- Yeah.
0:49:20 > 0:49:23He's obviously tried to give it some texture
0:49:23 > 0:49:25by putting the deep-fried croutons
0:49:25 > 0:49:28and the deep-fried quail's eggs in there.
0:49:28 > 0:49:30But because it's got a lid on it...
0:49:30 > 0:49:32So that by the time it gets to us,
0:49:32 > 0:49:35the steam inside has taken the crispness off it.
0:49:35 > 0:49:38With the quail's eggs and the croutons, works really well. Brings
0:49:38 > 0:49:41the whole thing together, gives a really nice earthiness to it.
0:49:41 > 0:49:43I really don't like the sauce at all.
0:49:43 > 0:49:45I think it's...
0:49:45 > 0:49:47powerful, without being pleasant.
0:49:47 > 0:49:48- The sauce is...- Standard.
0:49:48 > 0:49:50- ..really, really good.- Yeah, it's a lovely addition,
0:49:50 > 0:49:53with a depth of flavour, without changing the dish.
0:49:53 > 0:49:56To be honest, this is a slightly lazy response
0:49:56 > 0:49:58to our previous criticisms.
0:49:58 > 0:50:00It doesn't seem to be well thought-out.
0:50:00 > 0:50:02No.
0:50:02 > 0:50:05It just doesn't do it for me.
0:50:05 > 0:50:07And I would give it six.
0:50:07 > 0:50:09I'm going to give it...
0:50:09 > 0:50:10a nine.
0:50:10 > 0:50:13I would agree with you there - definitely a nine for me.
0:50:13 > 0:50:17I think it's an eight for me. It's great, but it's not my favourite.
0:50:17 > 0:50:20If only the contents had matched up to the packaging.
0:50:20 > 0:50:22As it is, I'm only half-drunk with pleasure,
0:50:22 > 0:50:24so I'm going to give it a seven.
0:50:28 > 0:50:31It's been very good to taste everyone's dishes today.
0:50:31 > 0:50:34Eight very different plates of food, and a high standard of food as well.
0:50:34 > 0:50:37Definitely. I mean, judging the food here today would have been
0:50:37 > 0:50:39- a serious challenge.- Yeah. - THEY LAUGH
0:50:39 > 0:50:41We haven't had a dull dish all day,
0:50:41 > 0:50:43but three were outstanding.
0:50:43 > 0:50:48But the two top dishes - the two Marks - we've got a problem now,
0:50:48 > 0:50:50because we gave them ten, all of us.
0:50:50 > 0:50:52Those two dishes were
0:50:52 > 0:50:54just superb.
0:50:56 > 0:50:58So was Josh's, I thought.
0:50:58 > 0:51:00Just beautiful.
0:51:00 > 0:51:04There are dishes that we have eaten today that are not going to make it
0:51:04 > 0:51:07- to the final banquet...- I know. - ..and they are banquetable dishes.
0:51:08 > 0:51:10The chefs' top-three dishes,
0:51:10 > 0:51:12based on their scores alone...
0:51:12 > 0:51:13Thank you very much.
0:51:13 > 0:51:15..can now be revealed.
0:51:15 > 0:51:18This is it, guys, this is our scores for ourselves.
0:51:20 > 0:51:22In third place...
0:51:22 > 0:51:24- Tommy.- Really?
0:51:24 > 0:51:26I'm surprised, to be on the list...
0:51:26 > 0:51:28- but, thanks.- Numbers don't lie.
0:51:28 > 0:51:29What?!
0:51:32 > 0:51:34- It gets weirder.- Second?
0:51:35 > 0:51:36Danny.
0:51:37 > 0:51:39Thanks, lads.
0:51:39 > 0:51:42- You're joking.- I jest you not.
0:51:42 > 0:51:47But this means they can only have one of our two top dishes.
0:51:47 > 0:51:48Yes.
0:51:51 > 0:51:53And...the third one...
0:51:57 > 0:52:00In first place, they did agree with us.
0:52:09 > 0:52:13The average of the chefs' scores has been added to the judges',
0:52:13 > 0:52:16and a final leaderboard can be revealed.
0:52:17 > 0:52:20Hello, chefs. How was it in the kitchen today?
0:52:20 > 0:52:22- Competitive.- It was good though.
0:52:22 > 0:52:24- Yeah, it was good.- Well, today,
0:52:24 > 0:52:28we are looking for a starter that will set the tone for a banquet to
0:52:28 > 0:52:30celebrate the Queen's Great Britons.
0:52:31 > 0:52:35And today, we've had some dishes which were truly amazing.
0:52:35 > 0:52:38And others which, I'm afraid, weren't.
0:52:38 > 0:52:41And I'm sure you'd all like to know where you are on that leaderboard.
0:52:44 > 0:52:45In eighth place...
0:52:51 > 0:52:52..Danny.
0:52:54 > 0:52:56I know all the other chefs loved your dish,
0:52:56 > 0:52:58but, unfortunately, we didn't.
0:52:59 > 0:53:01- OK, thank you.- See you tomorrow.
0:53:11 > 0:53:12In seventh place...
0:53:15 > 0:53:16..it's...
0:53:18 > 0:53:19..Michael.
0:53:20 > 0:53:23It was very, very brave to cook a vegetarian dish,
0:53:23 > 0:53:26and there was some very strong opposition today,
0:53:26 > 0:53:28- including Prue Leith. - THEY LAUGH
0:53:28 > 0:53:31- Thank you very much.- Good luck tomorrow.- Cheers.
0:53:35 > 0:53:36I can't believe you're out.
0:53:36 > 0:53:39- I couldn't believe that. - That's life.
0:53:41 > 0:53:43- I'm shocked by that.- Yeah.
0:53:43 > 0:53:44Not as much as me.
0:53:44 > 0:53:46In sixth place, it's...
0:53:48 > 0:53:50..Tommy.
0:53:52 > 0:53:56The chefs all really liked your dish, but unfortunately,
0:53:56 > 0:53:59we just didn't think the textures and flavours worked.
0:53:59 > 0:54:01Well, there's always tomorrow, isn't there?
0:54:01 > 0:54:03- Exactly right.- Best of luck, guys.
0:54:03 > 0:54:05- Thank you, cheers.- See you tomorrow.
0:54:07 > 0:54:09Seriously?
0:54:11 > 0:54:12In fifth place...
0:54:16 > 0:54:18..it's Phil.
0:54:18 > 0:54:20We loved your dish in the heats - we thought it was amazing.
0:54:21 > 0:54:24We just didn't think you cooked it as well today.
0:54:24 > 0:54:26I was first up, so maybe nerves got the better of me.
0:54:26 > 0:54:28- Thank you.- Good luck tomorrow.
0:54:31 > 0:54:34In fourth place, it's...
0:54:35 > 0:54:36..Adam.
0:54:38 > 0:54:42It was great. But, unfortunately, we thought it was a canape.
0:54:42 > 0:54:44Yeah. Thank you very much.
0:54:44 > 0:54:46Cheers, guys, good luck.
0:54:47 > 0:54:49So we have been looking for
0:54:49 > 0:54:52perfect dishes all day.
0:54:52 > 0:54:54And we now have three amazing contenders.
0:54:56 > 0:54:59And I can tell you that, in third place...
0:55:00 > 0:55:02..it's...
0:55:02 > 0:55:04Josh.
0:55:04 > 0:55:06We loved your coronation chicken and lobster.
0:55:06 > 0:55:08You know, it was amazing.
0:55:08 > 0:55:10We scored it very, very highly.
0:55:10 > 0:55:12- Good luck tomorrow. - All right.- It was great.
0:55:12 > 0:55:13- Cheers.- Thanks.
0:55:16 > 0:55:18- All right, guys? - THEY LAUGH
0:55:19 > 0:55:21Don't shake my hand then!
0:55:23 > 0:55:25There's two left in there, so could be shortlisted,
0:55:25 > 0:55:27or it could be straight through.
0:55:27 > 0:55:28You never know.
0:55:33 > 0:55:34I can tell you...
0:55:36 > 0:55:39..we scored both of you four tens.
0:55:41 > 0:55:42Wow.
0:55:43 > 0:55:45- Well done.- Well done, boss.
0:55:45 > 0:55:47Thank you.
0:55:47 > 0:55:48Let me start with Mark Abbott.
0:55:50 > 0:55:54You have taken a very, very ordinary ingredient - the potato -
0:55:54 > 0:55:56and done extraordinary things with it.
0:55:56 > 0:55:58It was just a fabulous bit of cooking.
0:55:58 > 0:56:00Thank you very much, it means a lot.
0:56:00 > 0:56:02Potatoes are just something you're born and bred with
0:56:02 > 0:56:04when you're from Ireland.
0:56:04 > 0:56:08You know, I just really wanted to showcase them.
0:56:08 > 0:56:10Well, t'other Mark.
0:56:11 > 0:56:14I think your cooking showed the magic of
0:56:14 > 0:56:16transformation of ingredients.
0:56:16 > 0:56:18You took bubble and squeak
0:56:18 > 0:56:20and turned it into a seductive,
0:56:20 > 0:56:24brilliant dish that was an absolute joy to eat.
0:56:24 > 0:56:26- Are you surprised?- Massively, yeah.
0:56:26 > 0:56:29It's an absolute honour. And I love the dish -
0:56:29 > 0:56:31I think the flavours sort of speak for themselves.
0:56:31 > 0:56:34All of the judges agreed that both those dishes
0:56:34 > 0:56:37would be a suitable starter for the banquet.
0:56:39 > 0:56:42So we have added in the chefs' scores.
0:56:42 > 0:56:43There is an outright winner.
0:56:51 > 0:56:54Mark, it is your potato extravaganza
0:56:54 > 0:56:56that will be served as a starter
0:56:56 > 0:56:58at the banquet. Congratulations.
0:56:58 > 0:57:00Well done.
0:57:00 > 0:57:01Congratulations.
0:57:03 > 0:57:05You seem a bit lost for words.
0:57:05 > 0:57:07Uh, just a little bit, yeah.
0:57:08 > 0:57:11Yeah, the standard today has just been phenomenal.
0:57:11 > 0:57:12And...
0:57:14 > 0:57:16..yeah, that's caught the back of my throat, I must admit.
0:57:16 > 0:57:17I didn't expect that.
0:57:17 > 0:57:20Didn't expect that at all.
0:57:20 > 0:57:21Thank you very much.
0:57:22 > 0:57:25Bad luck, Mark. I mean, you were pipped to the post
0:57:25 > 0:57:27by the narrowest of margins.
0:57:27 > 0:57:29Couldn't have lost to a greater dish,
0:57:29 > 0:57:31and I'm really pleased for Mark.
0:57:31 > 0:57:35We are all super-excited to see what happens with the rest of the week.
0:57:35 > 0:57:36So we'll see you tomorrow.
0:57:36 > 0:57:38Thank you very much.
0:57:38 > 0:57:39- Bye, guys.- Thank you.
0:57:42 > 0:57:44It's the first day of Finals Week,
0:57:44 > 0:57:49and I've been told that I'm actually going to the banquet,
0:57:49 > 0:57:52representing Northern Ireland, cooking the starter.
0:57:53 > 0:57:55It's completely bananas.
0:57:58 > 0:57:59Here they are.
0:58:00 > 0:58:02We both got four tens,
0:58:02 > 0:58:04so we were pretty blown away.
0:58:04 > 0:58:07And...?
0:58:07 > 0:58:09Well, I've been put straight through to the banquet,
0:58:09 > 0:58:11so I'm cooking in Westminster.
0:58:14 > 0:58:16Thank you very much. Thank you.
0:58:16 > 0:58:17It's just phenomenal. It's...
0:58:17 > 0:58:20Yeah, I'm properly made up.
0:58:20 > 0:58:23Being so close kind of makes it bittersweet, I suppose.
0:58:23 > 0:58:25Please don't do this tomorrow for your fish course.
0:58:26 > 0:58:27Give us a chance!
0:58:29 > 0:58:32I've come last for the starter, but I've got three more dishes to go.
0:58:32 > 0:58:35So I've just got to give it my all for the next three dishes.