0:00:02 > 0:00:06It's national finals week on Great British Menu...
0:00:06 > 0:00:07Got a little bit of the shakes.
0:00:07 > 0:00:11..and for our eight regional champions, the competition is on.
0:00:11 > 0:00:14I came here to get to the banquet.
0:00:14 > 0:00:16This is actually my strongest dish.
0:00:16 > 0:00:17You love making work for yourself.
0:00:17 > 0:00:20If it's going to be easy, what's the point?
0:00:20 > 0:00:24Can't think of anything better for a banquet with great Britons.
0:00:24 > 0:00:27In the year of the Queen's 90th birthday,
0:00:27 > 0:00:30the chefs are celebrating the everyday great Britons
0:00:30 > 0:00:31honoured throughout her reign
0:00:31 > 0:00:34and competing for the chance to cook for them
0:00:34 > 0:00:38at the ultimate banquet at the Palace of Westminster.
0:00:38 > 0:00:40The banquet was always going to be at somewhere special,
0:00:40 > 0:00:43but I never thought it was going to be anywhere that special.
0:00:43 > 0:00:45It's butterflies in your stomach. What an opportunity.
0:00:45 > 0:00:48It's going to be a fight, isn't it?
0:00:48 > 0:00:52Mark Abbott's starter has already made the final menu...
0:00:52 > 0:00:54Congratulations.
0:00:54 > 0:00:57..and yesterday's fish course saw Phil Carmichael...
0:00:57 > 0:00:59It was just a little miracle.
0:00:59 > 0:01:00..Tommy Banks...
0:01:00 > 0:01:03So, you think you nailed it(?)
0:01:03 > 0:01:04..and Michael Bremner...
0:01:04 > 0:01:08There's nothing wrong with it and there's everything right with it.
0:01:08 > 0:01:09..make the shortlist...
0:01:09 > 0:01:11- Well done.- Well done, mate.
0:01:11 > 0:01:15..while starter winner Mark Abbott and second-placed Mark Froydenlund
0:01:15 > 0:01:17ended up at the bottom of the leaderboard.
0:01:17 > 0:01:19What a shocker.
0:01:19 > 0:01:21Today, it's the main course.
0:01:21 > 0:01:25The judges are expecting contemporary cooking
0:01:25 > 0:01:29reflecting how British cuisine has changed during the Queen's reign.
0:01:29 > 0:01:31It's eye-openingly good.
0:01:31 > 0:01:34- I think it's perfection.- It's a ten.
0:01:34 > 0:01:37With only two chances left to make the shortlist...
0:01:37 > 0:01:39Yeah, I'm quite concerned. The standard's massive.
0:01:39 > 0:01:42..the competition is getting fiercer.
0:01:44 > 0:01:46That's jaw-droppingly good.
0:01:46 > 0:01:49But only the finest dishes will reach the banquet.
0:01:49 > 0:01:50It's only just edible.
0:01:50 > 0:01:53If you talk to me any more, it'll be a four.
0:01:53 > 0:01:56You just never know with the way the judges are going this week.
0:01:56 > 0:01:59We've decided that...
0:02:14 > 0:02:17To get a dish on the main course shortlist,
0:02:17 > 0:02:20the chefs need to impress judges Prue Leith,
0:02:20 > 0:02:25Matthew Fort and Oliver Peyton with food that's a fitting legacy
0:02:25 > 0:02:27to the modern Elizabethan age.
0:02:27 > 0:02:31Well, we've had a couple of days of absolutely exceptional food.
0:02:31 > 0:02:35We've got one dish for certain, and then we've got a choice of three.
0:02:35 > 0:02:38So it'll be interesting to see what will happen today.
0:02:38 > 0:02:41Those three chefs who made it onto the fish shortlist yesterday
0:02:41 > 0:02:45are Phil Carmichael, Michael Bremner and Tommy Banks.
0:02:45 > 0:02:48I thought all the dishes yesterday were brilliant.
0:02:48 > 0:02:51- I'm really, genuinely over the moon. - It's very humbling to be up there.
0:02:51 > 0:02:54Yeah, but that was yesterday, guys. We're onto the main course.
0:02:54 > 0:02:56- It's the big one, isn't it?- Yeah.
0:02:56 > 0:02:59I think the pressure of the kitchen is bringing out the best of me.
0:02:59 > 0:03:01If I go on the shortlist again today, I'll be on cloud nine.
0:03:01 > 0:03:03There are some new dishes here,
0:03:03 > 0:03:05because there were a few we didn't like,
0:03:05 > 0:03:06and they've changed them completely.
0:03:06 > 0:03:09So any of these chefs could pull it off.
0:03:09 > 0:03:12Two chefs making big changes to their main courses
0:03:12 > 0:03:14are Adam Reid and Mark Abbott.
0:03:14 > 0:03:18- Morning, chefs. How are you feeling this morning?- Today is a new dish.
0:03:18 > 0:03:20Completely changed the ingredients.
0:03:20 > 0:03:23Clearly, it worked for you yesterday, getting into the shortlist.
0:03:23 > 0:03:25If you didn't get a great mark in the regionals,
0:03:25 > 0:03:27there's no point flogging a dead horse.
0:03:27 > 0:03:30I've completely changed my main as well, this time around.
0:03:30 > 0:03:32I've changed my dish as well. Completely.
0:03:32 > 0:03:34It feels to me like it's gearing up
0:03:34 > 0:03:37to be the most exciting menu we've ever done.
0:03:37 > 0:03:38I think the chefs feel that as well.
0:03:38 > 0:03:41They sense the competition and how good they need to cook.
0:03:41 > 0:03:46Last to arrive are Mark Froydenlund, Josh Eggleton and Danny Gill.
0:03:46 > 0:03:48Morning.
0:03:48 > 0:03:51They received some of the highest scores for their main courses
0:03:51 > 0:03:53in the regional heats.
0:03:53 > 0:03:57I'm really excited about today. This is what I'm pinning my hopes on.
0:03:57 > 0:03:59We all want to be there at the banquet,
0:03:59 > 0:04:02but to be able to cook the main course at the Palace of Westminster
0:04:02 > 0:04:05- would just be something else. - Fingers crossed I'm going to be able
0:04:05 > 0:04:06to get some high marks again.
0:04:06 > 0:04:09I'm looking forward to getting my head down on this one.
0:04:09 > 0:04:11I might not be talking too much. I need to concentrate.
0:04:11 > 0:04:14That would be nice, actually!
0:04:17 > 0:04:19Helping to choose the main course for the banquet
0:04:19 > 0:04:22is guest judge John Williams MBE,
0:04:22 > 0:04:25executive head chef at London's Ritz,
0:04:25 > 0:04:29the only hotel in the UK with a Royal Warrant for banqueting.
0:04:29 > 0:04:30John, good to see you again.
0:04:30 > 0:04:33- Matthew, good to see you. - Oliver.- Oliver.- Prue.- Prue.
0:04:33 > 0:04:36John helped put the north-east's Tommy Banks through to the finals.
0:04:36 > 0:04:39Are you ready for a feast?
0:04:39 > 0:04:40Oh, most certainly.
0:04:40 > 0:04:45Part of your remit as the head chef at the Ritz is cooking banquets.
0:04:45 > 0:04:49What is the grandest banquet you've ever been responsible for?
0:04:49 > 0:04:52I have done a birthday party for the Queen,
0:04:52 > 0:04:56where we did 400 covers, and that was pretty amazing.
0:04:56 > 0:04:58Most of our guests are going to have gongs from the Queen
0:04:58 > 0:05:02- for one thing and another. - And I think we need the finest,
0:05:02 > 0:05:05most magnificent meal that these people have ever had.
0:05:05 > 0:05:10I'm looking for something that really excites me on the palate.
0:05:10 > 0:05:12I want some drama.
0:05:12 > 0:05:15Food that is very, very contemporary and modern
0:05:15 > 0:05:18and relevant for today's diner.
0:05:19 > 0:05:22First into the kitchen are Phil Carmichael, from Wales,
0:05:22 > 0:05:25London and the south-east's Mark Froydenlund
0:05:25 > 0:05:28and the north-east's Tommy Banks.
0:05:28 > 0:05:30- Good luck, guys.- Good luck, Mark.
0:05:34 > 0:05:37Mark, me and Tommy managed to make it onto the shortlist
0:05:37 > 0:05:39for the fish yesterday.
0:05:39 > 0:05:41You were super close for the starter,
0:05:41 > 0:05:44but then you crashed out.
0:05:44 > 0:05:45Sorry.
0:05:45 > 0:05:47Uh...
0:05:47 > 0:05:48Come on, Phil.
0:05:48 > 0:05:52From being in the top two to being in last place
0:05:52 > 0:05:56was really hard, actually, but this has always been my strongest dish,
0:05:56 > 0:05:58so I'm really hoping it's going to work well for me today.
0:05:58 > 0:06:01With your current form, you're either hero or zero, aren't you?
0:06:01 > 0:06:04- Exactly, yes.- The whole week so far, we're only halfway through,
0:06:04 > 0:06:06has been such a roller-coaster.
0:06:08 > 0:06:10Phil is first to cook.
0:06:10 > 0:06:13Yesterday's '70s-inspired fish course impressed the judges,
0:06:13 > 0:06:16who enjoyed the luxurious langoustine
0:06:16 > 0:06:20and tangy sauce in his take on a prawn cocktail.
0:06:20 > 0:06:22I'm feeling good about yesterday, but today is different.
0:06:22 > 0:06:24It's a completely different ballgame.
0:06:24 > 0:06:28In the regional heats, veteran judge Michael Smith suggested
0:06:28 > 0:06:31Phil swap his starter and main courses.
0:06:31 > 0:06:34Phil failed to cook his starter well this week.
0:06:34 > 0:06:36He can't afford to make any mistakes
0:06:36 > 0:06:38with his Indian-inspired main course.
0:06:38 > 0:06:41This dish was originally my starter.
0:06:41 > 0:06:44My starter that I swapped around worked amazingly in the regions,
0:06:44 > 0:06:48not so much in finals. So, hopefully, I can pull this off.
0:06:48 > 0:06:53Phil's Indian Love Affair celebrates diversity in British cuisine
0:06:53 > 0:06:59with spiced quail, lentils, onion bhajis and pastry poppadoms.
0:06:59 > 0:07:01Have you had an Indian love affair?
0:07:01 > 0:07:04No, I have not, no.
0:07:04 > 0:07:08Last time, the judges marked Phil down for undercooked quail.
0:07:08 > 0:07:12Our first date with this Indian Love Affair didn't go down too well.
0:07:12 > 0:07:15I gave it an eight. This lot gave it a seven.
0:07:15 > 0:07:18We're really looking for the nine and ten.
0:07:18 > 0:07:21Tens, ten. Stop all that nines business.
0:07:23 > 0:07:25- MATTHEW:- I thought he didn't do too many favours
0:07:25 > 0:07:27in terms of presentation.
0:07:27 > 0:07:29I think that needs to be dramatised.
0:07:29 > 0:07:33But I think that he handled the spicing on the quail really well.
0:07:33 > 0:07:36So, we saw your shiny disco balls yesterday, Phil.
0:07:36 > 0:07:38Have you got anything out there for us today?
0:07:38 > 0:07:42Not really, no. I've changed the presentation slightly.
0:07:42 > 0:07:44I've put it on a different plate. Serving it differently.
0:07:44 > 0:07:46Hopefully, the judges will appreciate the changes.
0:07:46 > 0:07:49There's no great romance between the different parts of the dish,
0:07:49 > 0:07:52and that's what he's got to make work today.
0:07:52 > 0:07:54My main objection, if I remember rightly,
0:07:54 > 0:07:56was that I wanted more onion bhaji.
0:07:56 > 0:07:59But, anyhow, they were delicious, the bhajis.
0:07:59 > 0:08:03It certainly sounds like a dish that can come together and score well.
0:08:08 > 0:08:10Phil's serving the dish on new black plates
0:08:10 > 0:08:15for a more dramatic presentation. First is mango chutney.
0:08:16 > 0:08:20He's decided against a puree, instead, keeping it textured.
0:08:20 > 0:08:23Next, quail breast,
0:08:23 > 0:08:25onion bhajis,
0:08:25 > 0:08:29and quail legs, which he's serving without the bhaji batter.
0:08:29 > 0:08:33Can you put three onion bhajis into each of those white pots, please?
0:08:33 > 0:08:36As they went down so well in the heats,
0:08:36 > 0:08:38Phil's serving extra onion bhajis today.
0:08:40 > 0:08:45Phil dresses his plates with lentils in a spiced tomato sauce,
0:08:45 > 0:08:48and extra sauce without the lentils.
0:08:49 > 0:08:52- You all good there, Phil? - Yeah, just about.
0:08:52 > 0:08:53You're looking good.
0:08:55 > 0:08:57Mini pastry poppadoms are next.
0:08:57 > 0:08:59Do you find this romantic, Phil?
0:08:59 > 0:09:01PHIL LAUGHS
0:09:01 > 0:09:03Do you find it romantic, Mark?
0:09:03 > 0:09:07- It's kind of sexy, I suppose. - It's definitely hot, isn't it?- Hmm.
0:09:07 > 0:09:09A new addition of fresh yoghurt
0:09:09 > 0:09:13provides a garnish, along with coriander shoots.
0:09:13 > 0:09:16Larger poppadoms are served in bags.
0:09:23 > 0:09:25OK. Thank you.
0:09:25 > 0:09:28- Well done, Phil.- Whoo!- Well done.
0:09:28 > 0:09:30Is that how you wanted it?
0:09:30 > 0:09:33I've done all I can to make sure that plate of food
0:09:33 > 0:09:35is as tasty as I can make it.
0:09:37 > 0:09:41- Thank you very much.- Oh. - Oh, yum, doesn't that smell good?
0:09:41 > 0:09:45Black plate. It has a real sense of drama to it now.
0:09:45 > 0:09:47Visually, it looks absolutely amazing.
0:09:47 > 0:09:50- Yeah.- It smells great.- Yes, it does.
0:09:50 > 0:09:53The bhaji is nice and crisp as I cut through it.
0:09:53 > 0:09:55I think the bhajis are delicious.
0:09:55 > 0:09:58The stranding with the onions, but then there's a really light,
0:09:58 > 0:10:01- crisp batter on it.- It's got a nice spice to it as well.
0:10:01 > 0:10:04I think it's possibly slightly over-spiced.
0:10:04 > 0:10:08I don't think it's over-spiced. I think it enhances the quail.
0:10:08 > 0:10:10It's really nicely cooked, isn't it?
0:10:10 > 0:10:12You're struggling to get the meat across
0:10:12 > 0:10:16because there are so many other beautiful strong flavours coming through.
0:10:17 > 0:10:20That mango is way too sweet.
0:10:20 > 0:10:22Overwhelmingly too sweet.
0:10:22 > 0:10:25First dish in, what would you give it as a score?
0:10:25 > 0:10:27I really wouldn't give it more than seven.
0:10:27 > 0:10:31John, you know we have to take the chefs' votes into account?
0:10:31 > 0:10:34They also judge their fellows.
0:10:34 > 0:10:36Do they judge differently, do you feel?
0:10:36 > 0:10:40- Yes.- Yes, they jolly well do.
0:10:40 > 0:10:42The average of the chefs' scores
0:10:42 > 0:10:44will be combined with the judges'
0:10:44 > 0:10:47and could determine the dishes in contention
0:10:47 > 0:10:50for the final banquet menu.
0:10:50 > 0:10:52I'm going to have to go with a seven, I think.
0:10:52 > 0:10:54I'm going to give it a seven as well.
0:10:54 > 0:10:58I gave it an eight before. I'm going to stick with an eight.
0:10:58 > 0:11:00Palace of Westminster, large number of great Britons,
0:11:00 > 0:11:04it's the main course, it's the main event, I'm not completely sold,
0:11:04 > 0:11:07but I hate to have to say that because it was so tasty.
0:11:07 > 0:11:11I feel a great warmth and affection for this Indian Love Affair,
0:11:11 > 0:11:13but I don't feel that deep and abiding passion,
0:11:13 > 0:11:16so I'm going to give it seven.
0:11:21 > 0:11:24Next up is Michelin-starred Tommy Banks.
0:11:24 > 0:11:26The newcomer's starter underwhelmed,
0:11:26 > 0:11:30but the judges loved the flavours and execution of his fish course
0:11:30 > 0:11:33and it made it onto the shortlist.
0:11:33 > 0:11:36In the regional heats, his main course scored highly,
0:11:36 > 0:11:38both with the veteran and the judges.
0:11:38 > 0:11:41You're confident this will get you onto another shortlist?
0:11:41 > 0:11:45I hope so but, as we know, the standard's incredible, isn't it?
0:11:45 > 0:11:47This competition's insanely hard, it's high pressure,
0:11:47 > 0:11:51but every morning I just want to get up, come back and have another go.
0:11:51 > 0:11:53Hoping to hit perfect tens,
0:11:53 > 0:11:56Tommy's Beef At The Cutting Edge
0:11:56 > 0:12:00showcases modern Wagyu Aberdeen-Angus sirloin.
0:12:00 > 0:12:02Like his other courses,
0:12:02 > 0:12:04he's championing home-grown and local produce.
0:12:04 > 0:12:06This beef is from my village.
0:12:06 > 0:12:09- Oh, wow. - So I know the farmer very well.
0:12:09 > 0:12:10What he's doing is really great.
0:12:10 > 0:12:13It really shows that at the cutting edge of British farming now,
0:12:13 > 0:12:15we grow some of the best beef in the world,
0:12:15 > 0:12:17and I wanted to showcase that.
0:12:17 > 0:12:20Guest judge John has tasted Tommy's dish before
0:12:20 > 0:12:22and is expecting high quality.
0:12:22 > 0:12:24I was very impressed with Tommy,
0:12:24 > 0:12:28I loved the way his whole philosophy
0:12:28 > 0:12:32was to source everything from around where he was cooking.
0:12:33 > 0:12:37It's a dish of great potential and I don't think it was quite realised
0:12:37 > 0:12:38in its first outing.
0:12:38 > 0:12:41I gave it a ten because it was packed with flavour.
0:12:44 > 0:12:48It was definitely potentially a banquet dish.
0:12:48 > 0:12:52Tommy is keeping the dish the same, and hoping perfect execution
0:12:52 > 0:12:55will be enough to win over the judges.
0:12:55 > 0:12:58First onto the plates are roasted cabbage hearts finished in butter.
0:13:00 > 0:13:02- How's it going Tommy? - Yeah, all right.
0:13:02 > 0:13:05- The beef looks amazing. - Yeah, looks beautiful.
0:13:05 > 0:13:09Tommy seasons his Angus Wagyu sirloin with wild garlic capers.
0:13:12 > 0:13:14Hen-of-the-wood mushrooms
0:13:14 > 0:13:17and nasturtium leaves are next onto the plates.
0:13:17 > 0:13:19Are they your own nasturtiums?
0:13:19 > 0:13:21Yeah, I just took them off the plant earlier.
0:13:21 > 0:13:25- They wilt so quickly, it's great to be able to have some fresh.- Yeah.
0:13:25 > 0:13:28Nasturtium flowers add colour.
0:13:29 > 0:13:32- What's that you've got there? - It's an emulsion of lovage and wild garlic.
0:13:34 > 0:13:37Tommy's only change is to serve smaller portions
0:13:37 > 0:13:40of roasted bone marrow on the side.
0:13:42 > 0:13:45Lovage oil finishes the dish.
0:13:45 > 0:13:47Thank you.
0:13:50 > 0:13:55We've got some Sheffield steel steak knives as well, to eat them with,
0:13:55 > 0:13:58a bit more of Yorkshire's finest.
0:13:59 > 0:14:03- Cheers.- Chief, that looks absolutely delicious. I can't wait to try that.
0:14:04 > 0:14:08- Oh, wow.- Lovely. - Haven't really changed it a lot.
0:14:08 > 0:14:11Just tried to execute the best I can.
0:14:11 > 0:14:14One of the nicest looking plates of food all week, I think.
0:14:15 > 0:14:17Oh, flowers.
0:14:17 > 0:14:22Sometimes, when you see a piece of meat, you just want to tuck into it.
0:14:24 > 0:14:27It just melts in your mouth. It's perfect.
0:14:27 > 0:14:29Mmm! This is just delicious.
0:14:29 > 0:14:32This is as good a steak as you're ever going to eat, I think,
0:14:32 > 0:14:34in this country. It's really well done.
0:14:34 > 0:14:37He glazed the top of the cabbage with cooking liquor
0:14:37 > 0:14:39and a bit of reduced chicken stock as well.
0:14:39 > 0:14:42That's made a phenomenal flavour to it.
0:14:42 > 0:14:45The lovage mayonnaise is absolutely superb.
0:14:45 > 0:14:50- I should think the flavour of the lovage is a bit too strong for the beef.- Yeah, it is.
0:14:50 > 0:14:52Quite a lingering flavour.
0:14:52 > 0:14:56It is just beautiful food, treated with such respect.
0:14:56 > 0:14:58I think it's perfection.
0:14:58 > 0:15:02The only thing is that little element of fat content.
0:15:02 > 0:15:07It is just a little touch over, but it is divine.
0:15:07 > 0:15:09Bone marrow, that's, like, super rich.
0:15:09 > 0:15:12- Great flavour in that, though. - I can't fault this plate of food.
0:15:12 > 0:15:15I think this is modern food in Britain today
0:15:15 > 0:15:17and I can't knock any element on that plate.
0:15:17 > 0:15:19- I'd give it a nine. - I agree with you.
0:15:19 > 0:15:22In a heartbeat, I'd give this a nine.
0:15:22 > 0:15:24That is a big fat ten.
0:15:24 > 0:15:26I'm going to go with ten as well.
0:15:27 > 0:15:31Lovage slightly overwhelming, I'm going to give it a seven.
0:15:33 > 0:15:36Mark Froydenlund is next to cook his main course,
0:15:36 > 0:15:40a celebration of humanely reared British rose veal,
0:15:40 > 0:15:45a positive to come out of the foot-and-mouth outbreak in 2001.
0:15:45 > 0:15:47The journey these farmers have been on is incredible.
0:15:47 > 0:15:51Their whole herd was completely lost during the foot-and-mouth crisis.
0:15:51 > 0:15:55- Terrible.- Their way of life just gone, like that.
0:15:55 > 0:15:58And ever since then, they say they'd never waste a healthy animal,
0:15:58 > 0:16:00and that's the result of the veal.
0:16:00 > 0:16:02After losing their entire dairy herd,
0:16:02 > 0:16:06the farmers couldn't face needlessly destroying any more animals,
0:16:06 > 0:16:08so decided to diversify.
0:16:08 > 0:16:12Rather than slaughtering the male calves that can't be milked,
0:16:12 > 0:16:14they now rear them for meat.
0:16:14 > 0:16:17I can't think of anything better for a banquet with great Britons.
0:16:17 > 0:16:19British farmers, you know,
0:16:19 > 0:16:22they're certainly the unsung heroes of our industry.
0:16:22 > 0:16:25That's fantastic. Not a lot of people know about rose veal,
0:16:25 > 0:16:27and it's a fantastic product,
0:16:27 > 0:16:29definitely something that should be championed.
0:16:34 > 0:16:36Mark's cooking is phenomenal.
0:16:36 > 0:16:38I really enjoy his sort of style of food.
0:16:38 > 0:16:41I feel like there's a lot of people taking a lot of risks this year.
0:16:41 > 0:16:43The thing is, in this competition,
0:16:43 > 0:16:45if you're not putting yourself out there,
0:16:45 > 0:16:47- you're not going to be hitting them scores.- No.
0:16:47 > 0:16:50That's how tough this is this week.
0:16:50 > 0:16:54After his starter lost out to Mark Abbott's banquet-winning dish
0:16:54 > 0:16:56and his fish course came last,
0:16:56 > 0:16:59Mark is hoping that his celebration of rose veal
0:16:59 > 0:17:01will be a hit with the judges again
0:17:01 > 0:17:04after they loved the flavours in the regional heats.
0:17:04 > 0:17:06It's my highest-scoring dish on the menu.
0:17:06 > 0:17:09- OK.- So if I'm not on the shortlist with this,
0:17:09 > 0:17:11I'll be really disappointed.
0:17:11 > 0:17:16Veal is a tricky meet to cook, because it can so easily go tough.
0:17:16 > 0:17:21On this occasion, it really was absolutely, wonderfully tender.
0:17:21 > 0:17:25It had a barbecue sauce that was the most delicious, interesting sauce
0:17:25 > 0:17:29with lots of depth of flavour. Just perfect.
0:17:29 > 0:17:34Interestingly, I don't actually use rose veal in the Ritz.
0:17:34 > 0:17:38- Why?- I haven't had veal that's excited me yet.
0:17:38 > 0:17:40It is an eminently banquet-able dish.
0:17:40 > 0:17:43An amazingly skilful, intelligent dish.
0:17:43 > 0:17:44I'm sure you're going to like it.
0:17:44 > 0:17:46Well, I'm full of anticipation.
0:17:46 > 0:17:49You've got my gastric juices going already.
0:17:49 > 0:17:53Broccoli puree is first on Mark's plates,
0:17:53 > 0:17:57with roasted carrots rolled in pine nuts and carrot powder,
0:17:57 > 0:18:00and a decorative spare rib bone.
0:18:00 > 0:18:03I'm liking the look of that carrot steak.
0:18:03 > 0:18:05Raw chestnut is next...
0:18:07 > 0:18:12..with black garlic puree and braised broccoli stem
0:18:12 > 0:18:14rolled in crispy broccoli.
0:18:16 > 0:18:19- You happy with that, Mark? - Yeah, really happy with the veal.
0:18:19 > 0:18:20It's a nice colour.
0:18:20 > 0:18:23Mark garnishes with wild herbs
0:18:23 > 0:18:28and serves the veal rib cooked in barbecue sauce alongside the fillet.
0:18:30 > 0:18:33Veal sauce is served on the side.
0:18:37 > 0:18:39This is in memory to the cows that were lost
0:18:39 > 0:18:41during the foot-and-mouth crisis,
0:18:41 > 0:18:43which led to the farmers rearing this veal.
0:18:43 > 0:18:45- Thank you.- That looks lovely.
0:18:45 > 0:18:47- Bang on.- Thanks.
0:18:47 > 0:18:50A serious, serious plate of food.
0:18:50 > 0:18:51That looks amazing.
0:18:51 > 0:18:54So are you happy with everything that's on the plate?
0:18:54 > 0:18:56It looked amazing.
0:19:02 > 0:19:04I think it looks absolutely delicious.
0:19:04 > 0:19:06Looks great, smells great.
0:19:06 > 0:19:08It's got a great story.
0:19:09 > 0:19:13The rib is wonderful. He's done an amazing job there.
0:19:13 > 0:19:15- The flavour in the rib's outstanding.- Yeah.
0:19:15 > 0:19:19- That, you know, melt-in-your-mouth sort of stuff...- That's beautiful.
0:19:19 > 0:19:21The barbecue sauce hasn't overpowered
0:19:21 > 0:19:24the delicate flavour of the loin or the broccoli or anything.
0:19:24 > 0:19:28The barbecue sauce, if anything, is even better. Just wonderful.
0:19:28 > 0:19:29It's perfection.
0:19:29 > 0:19:32The cooking of the veal is absolutely on point.
0:19:32 > 0:19:35To me, cooked perfectly, great flavour.
0:19:35 > 0:19:37He did say it was his strongest dish.
0:19:37 > 0:19:40I'm glad, cos if he's got a better dessert than that, I'm going home.
0:19:40 > 0:19:45The thing that I love the most on this dish is the raw chestnut.
0:19:45 > 0:19:48It's the most unexpected thing on that plate.
0:19:48 > 0:19:51- PRUE:- Love the black garlic puree.
0:19:51 > 0:19:55I love the idea of the carrot rolled in the pine nuts.
0:19:55 > 0:19:59- I'm giving it a ten. - I'll give it a ten as well.
0:19:59 > 0:20:01- Easy.- Ten. Everything was perfect.
0:20:01 > 0:20:05John, looking at your plate, I can see not a scrap of meat on it.
0:20:05 > 0:20:08Does this mean you are a convert to rose veal?
0:20:08 > 0:20:11He's definitely converted me, because that is superb.
0:20:11 > 0:20:14It was absolutely delicious.
0:20:14 > 0:20:16It's a ten.
0:20:16 > 0:20:17It's amazing, I love it.
0:20:17 > 0:20:18Ten.
0:20:18 > 0:20:2011, 12, 15.
0:20:20 > 0:20:21THEY LAUGH
0:20:25 > 0:20:28Scotland's Michael Bremner and Northern Ireland's Mark Abbott
0:20:28 > 0:20:30are the next chefs in the kitchen.
0:20:30 > 0:20:33- Well, boss, good luck, sir. - Good luck, mate.
0:20:35 > 0:20:38The main course is what everyone wants.
0:20:38 > 0:20:41- It's the one.- We're cooking for the very best of Britain and we have to
0:20:41 > 0:20:43give them the very best meal, don't we?
0:20:43 > 0:20:46Mark already knows he's cooking at the banquet,
0:20:46 > 0:20:49and Michael's on the fish course shortlist,
0:20:49 > 0:20:51but neither are relaxing.
0:20:51 > 0:20:54They're both preparing brand-new dishes,
0:20:54 > 0:20:57just like Tommy did with his fish course yesterday.
0:20:57 > 0:21:01So the veteran gave me a nine for it, but the judges didn't like it.
0:21:01 > 0:21:05So, therefore, I thought, "Let's scrap it and start afresh."
0:21:05 > 0:21:07I didn't get a good score for my main course,
0:21:07 > 0:21:09even though it was my favourite dish.
0:21:09 > 0:21:13- Which was quite gutting. - Yeah, I understand that, totally.
0:21:13 > 0:21:15Look at yesterday, for example.
0:21:15 > 0:21:19- Yeah.- Your brand-new dish - straight onto the top list.- Yeah.
0:21:19 > 0:21:22A weak dish is not going to go to the banquet.
0:21:22 > 0:21:26You make a change like that, you put yourself back in the mix, don't you?
0:21:27 > 0:21:31Three other chefs hoping to impress with their main courses
0:21:31 > 0:21:34are Josh Eggleton, Adam Reid and Danny Gill,
0:21:34 > 0:21:37who are all yet to get on a shortlist.
0:21:37 > 0:21:40So, what do you think of the dishes so far today?
0:21:40 > 0:21:43All three dishes this morning have been absolutely phenomenal.
0:21:43 > 0:21:45Dan is up again. He's right up there.
0:21:45 > 0:21:48Everything has been delicious so far.
0:21:48 > 0:21:51I've said all week that my menu gets stronger as the week goes on.
0:21:51 > 0:21:53Everyone would love to get the main course.
0:21:53 > 0:21:56I think you can feel that added pressure in the kitchen today.
0:21:56 > 0:21:59A few people are a lot quieter than normal.
0:22:00 > 0:22:02Yeah.
0:22:02 > 0:22:03THEY LAUGH
0:22:05 > 0:22:08Michael Bremner's up next.
0:22:08 > 0:22:10He's aiming to get on his second shortlist
0:22:10 > 0:22:14with another dish inspired by an award-winning great Briton.
0:22:14 > 0:22:18His meat dish did not meet with our approval last time.
0:22:18 > 0:22:24It was a mallard, which was just awful. It's gone.
0:22:24 > 0:22:28In the regionals, I got some negative comments from the judges.
0:22:28 > 0:22:30I am very nervous about today
0:22:30 > 0:22:32because I've heard that some of the guys
0:22:32 > 0:22:35got really good scores for the main courses.
0:22:35 > 0:22:38I've changed everything about my dish. I've kept the same story,
0:22:38 > 0:22:40- but now I'm doing venison.- OK.
0:22:41 > 0:22:44One of the things I really like about Michael Bremner is the fact
0:22:44 > 0:22:48that he's chosen all of the stories about his dishes
0:22:48 > 0:22:52with really great care. In this case, he has chosen Ronnie Rose.
0:22:52 > 0:22:53This is him.
0:22:53 > 0:22:58He was a gamekeeper in the forest of Eskdalemuir.
0:22:58 > 0:23:01He's clearly a Scotsman, but what is so special about him?
0:23:01 > 0:23:05He got an MBE for his services to the wildlife and the conservation.
0:23:08 > 0:23:11Michael's new version of Rose Of Eskdalemuir
0:23:11 > 0:23:14has venison loin as the game element,
0:23:14 > 0:23:16with a selection of vegetable accompaniments,
0:23:16 > 0:23:19including sunflower seed risotto,
0:23:19 > 0:23:22blue cheese croquettes, and unusual reindeer moss.
0:23:22 > 0:23:27It's better to try and fail than not to have tried at all, I suppose.
0:23:27 > 0:23:29We also have celery leaf puree.
0:23:29 > 0:23:31That does tickle my fancy,
0:23:31 > 0:23:34because I think celery goes so well with game.
0:23:34 > 0:23:36And butternut squash.
0:23:36 > 0:23:39Not something that inspires me in any shape or form.
0:23:39 > 0:23:41Oh, I love it. I love it!
0:23:42 > 0:23:44One of the worrying things about this dish,
0:23:44 > 0:23:47using the loin, there's very little fat on it,
0:23:47 > 0:23:50and that's a bit of a challenge, isn't it?
0:23:50 > 0:23:51This is the venison loin.
0:23:51 > 0:23:55- Has that been water-bathed? - Yeah, I cooked it at 56.
0:23:55 > 0:23:57- Yeah.- Just going to pan-fry it.
0:23:57 > 0:24:00It is a bit of prime meat for the water-bath treatment.
0:24:00 > 0:24:04It is certainly a meat that you could water-bath.
0:24:04 > 0:24:09It is not an element of cooking that I particularly enjoy.
0:24:09 > 0:24:13I much prefer the fast roast, resting and serving.
0:24:14 > 0:24:17- PRUE:- How do you feel about reindeer moss?
0:24:17 > 0:24:19- Do you know what it is? - Full of anticipation.
0:24:19 > 0:24:21THEY LAUGH
0:24:21 > 0:24:25Michael's again serving his dish on a wooden board,
0:24:25 > 0:24:30with an added rose and thistle decoration, representing the title.
0:24:32 > 0:24:36- All right? Back again? - The boards look nice, Michael.
0:24:36 > 0:24:38- Thank you. - Is that a Scottish thistle?
0:24:38 > 0:24:40It is Scottish. It's very Scottish.
0:24:40 > 0:24:42That must be an English rose as well, is it?
0:24:42 > 0:24:45Have you got an Irish potato on there or not?
0:24:45 > 0:24:47I don't have any potatoes on here, actually.
0:24:47 > 0:24:50We are renowned for a lot of things other than potatoes, you know.
0:24:50 > 0:24:52I can't really think of much else!
0:24:58 > 0:25:02Celery leaf puree is first onto the plates,
0:25:02 > 0:25:05with the reindeer moss cooked to remove the excess acids,
0:25:05 > 0:25:08which makes it edible.
0:25:08 > 0:25:11Washed it, blanched it and deep-fried it.
0:25:12 > 0:25:16A sprinkle of cavolo nero powder is next.
0:25:19 > 0:25:22Sunflower seed risotto is served on the side,
0:25:22 > 0:25:25along with pickled red cabbage puree,
0:25:25 > 0:25:29balls of butternut squash and blue cheese croquettes.
0:25:32 > 0:25:34The venison looks good.
0:25:34 > 0:25:37- Are you happy with that, Michael? - Yeah, definitely.
0:25:37 > 0:25:39That's how I like it.
0:25:39 > 0:25:42Michael finishes the dish with venison sauce.
0:25:43 > 0:25:46So, rose away from the guest.
0:25:46 > 0:25:49If you pull out the drawer, that'd be great.
0:25:49 > 0:25:52- Thank you very much.- That looks stunning, Michael.- Cheers.
0:25:52 > 0:25:54- Wow.- Is that what you wanted?
0:25:54 > 0:25:57Yeah, that's how I've been practising to do it.
0:25:57 > 0:25:59- OK.- So I'm happy.
0:25:59 > 0:26:00- MATTHEW:- Thank you very much.
0:26:00 > 0:26:03- PRUE:- Goodness.
0:26:03 > 0:26:06I think the presentation is very, very nice.
0:26:06 > 0:26:09The venison is just perfect.
0:26:09 > 0:26:11It is beautifully cooked.
0:26:11 > 0:26:14The texture, the flavour of the venison is quite superb.
0:26:14 > 0:26:17I really like that blue cheese croquette.
0:26:17 > 0:26:21I honestly think the blue cheese is a bit stodgy and overpowering.
0:26:22 > 0:26:24It's nice. I like it.
0:26:24 > 0:26:28- I just find the croquettes are a little bit claggy.- Yeah.
0:26:28 > 0:26:31The reindeer moss, it tastes like you think moss is going to taste,
0:26:31 > 0:26:34a sort of dry, leaf-mould flavour.
0:26:34 > 0:26:37I don't find it that pleasant, actually.
0:26:37 > 0:26:40- It is a bit bitty and stringy and it attaches in your teeth.- It is.
0:26:40 > 0:26:43Transforming red cabbage into this sort of condiment
0:26:43 > 0:26:47is a really bright idea. It's eye-openingly good.
0:26:47 > 0:26:48The sunflower seed risotto
0:26:48 > 0:26:52is something that won't be appearing on my menu.
0:26:52 > 0:26:53MATTHEW LAUGHS
0:26:53 > 0:26:58- The textures are not particularly nice.- No, it's horrible.
0:26:58 > 0:27:00I just don't know whether he's pulled this one off
0:27:00 > 0:27:02as well as he intended today.
0:27:02 > 0:27:05I can't really give this any more than a seven.
0:27:05 > 0:27:07It's only just a seven.
0:27:07 > 0:27:10I think it's really good cooking and Michael has done himself proud,
0:27:10 > 0:27:14but I don't think it's a banquet dish. I'm happy to give it an eight.
0:27:14 > 0:27:16I cannot really give it more than a seven.
0:27:16 > 0:27:19I'm going to have to give it a six.
0:27:19 > 0:27:21- An eight for me, I think.- I'm going to give it an eight as well.
0:27:21 > 0:27:25It is too technically accomplished to go any lower than that.
0:27:28 > 0:27:30Mark Abbott is next.
0:27:30 > 0:27:34His faultless starter was fast-tracked to the banquet menu,
0:27:34 > 0:27:37but his fish course flopped with the judges.
0:27:37 > 0:27:40In a bid to get back to his winning ways,
0:27:40 > 0:27:43he is serving a brand-new main course.
0:27:43 > 0:27:46So, hopefully, it's going to get a better response
0:27:46 > 0:27:48than what my initial dish did.
0:27:48 > 0:27:52Mark may be used to cooking at a two Michelin star restaurant,
0:27:52 > 0:27:55but for this course, he has chosen a more humble dish.
0:27:55 > 0:27:59I took inspiration from peasant food.
0:27:59 > 0:28:00Being from Northern Ireland,
0:28:00 > 0:28:03there's only one I could think of straight away,
0:28:03 > 0:28:04- and that was Irish stew.- Delicious.
0:28:04 > 0:28:08Mark Abbott has been one of the great revelations of this competition
0:28:08 > 0:28:12and he is obviously a chef of tremendous skill and creativity
0:28:12 > 0:28:13and personality.
0:28:13 > 0:28:17He did Wagyu beef before and it just wasn't any good.
0:28:17 > 0:28:20But this time, it's going to be a sort of lamb-fest.
0:28:20 > 0:28:23I'm happy he's changing his dish.
0:28:23 > 0:28:26All it does to me is demonstrate how competitive he is,
0:28:26 > 0:28:29and I'm really excited to see it, to be frank with you.
0:28:29 > 0:28:31Mark's refined take on Irish stew
0:28:31 > 0:28:33is served in Guinness-and-rosemary loaves,
0:28:33 > 0:28:37with lamb loin wrapped in a sweetbread and chicken mousse,
0:28:37 > 0:28:39and on the side, pommes dauphine -
0:28:39 > 0:28:43mashed potato and choux pastry deep-fried.
0:28:43 > 0:28:45Does it suggest banquet to you?
0:28:45 > 0:28:48It depends on how he serves it.
0:28:48 > 0:28:52Mashed potato and potato broth, which was part of his first course,
0:28:52 > 0:28:55you wouldn't have said, "That sounds like cutting edge to me."
0:28:55 > 0:28:59Yet the way he transformed it, it became an absolutely modern classic.
0:29:01 > 0:29:06Mark ladles his Irish stew of lamb shoulder, lamb shanks, carrots,
0:29:06 > 0:29:10onions and leeks into hollowed out Guinness-and-rosemary loaves.
0:29:10 > 0:29:12How is it coming together?
0:29:12 > 0:29:15- Yeah, it's coming. - It looks delicious.
0:29:15 > 0:29:16Whoo!
0:29:16 > 0:29:18That smells tasty.
0:29:21 > 0:29:23How many elements have you got in this, mate?
0:29:23 > 0:29:25A lot less than normal, mate.
0:29:25 > 0:29:28- Not 50 today. - Just double figures.- Yeah.
0:29:28 > 0:29:32Pommes dauphine are presented on the side.
0:29:32 > 0:29:35Carrot puree is served in bowls.
0:29:35 > 0:29:36How long have you got
0:29:36 > 0:29:39- before the sauce starts leaking out of the bread?- It doesn't.- No?
0:29:39 > 0:29:42- It absorbs and then you eat the whole thing.- Nice.
0:29:42 > 0:29:46Mousse-wrapped lamb loin completes the dish.
0:29:51 > 0:29:54Bread between two. Thank you very much.
0:29:55 > 0:29:58- It looks great.- It looks amazing.
0:29:58 > 0:30:00Oh, it's beautiful.
0:30:00 > 0:30:02Oh, nice.
0:30:02 > 0:30:04Really, really nice.
0:30:08 > 0:30:09Thank you.
0:30:09 > 0:30:12Now, that looks pretty cool.
0:30:12 > 0:30:15This is what I like. Look at that!
0:30:15 > 0:30:17I mean, that's a beast.
0:30:17 > 0:30:19"Serve one another and enjoy the bread together...
0:30:19 > 0:30:22"..as we celebrate the very best of Britain."
0:30:22 > 0:30:23Nice. Nice touch.
0:30:23 > 0:30:26I think the stew is wonderful.
0:30:26 > 0:30:28Bringing it in the bread is very, very rustic.
0:30:28 > 0:30:30It's very well cooked.
0:30:30 > 0:30:34The meat is lovely and tender and it has a lovely flavour.
0:30:34 > 0:30:36Scotch broth would be exactly along this line.
0:30:36 > 0:30:39- Yeah, yeah.- I think that's delicious.
0:30:39 > 0:30:41I'm a bit disappointed in the mousse.
0:30:41 > 0:30:44I think it's a bit boring and bland.
0:30:44 > 0:30:46I think it's absolutely fine.
0:30:46 > 0:30:47I'm not a fan of that mousse.
0:30:47 > 0:30:49It's a bit grainy to me.
0:30:49 > 0:30:52It's just missing a little bit of caramelisation.
0:30:52 > 0:30:54Yeah, it just needs something to lift it.
0:30:54 > 0:30:57The colour of that carrot puree is...impressive.
0:30:57 > 0:30:58Yeah, it's the star of the show.
0:31:00 > 0:31:02The dauphine potato are not quite...
0:31:02 > 0:31:05It's not good. There's too much choux pastry in there.
0:31:05 > 0:31:08It's too gluey. You don't need them. You've got the bread.
0:31:08 > 0:31:11It's an Irish thing. You get jittery if there aren't spuds with things,
0:31:11 > 0:31:13particularly with lamb.
0:31:13 > 0:31:16- He gave us a masterclass in potatoes for his starter.- Yeah.
0:31:16 > 0:31:19And this isn't up to the same standard as that.
0:31:19 > 0:31:22I think I'm going to go for seven with this one.
0:31:22 > 0:31:23I'm going to give him an eight,
0:31:23 > 0:31:25but it's not my favourite dish of the day.
0:31:25 > 0:31:27With the exception of the dauphine potatoes,
0:31:27 > 0:31:29I think every other element in this dish
0:31:29 > 0:31:33has been cooked with absolute precision. So I will give it nine.
0:31:33 > 0:31:36This is actually my least favourite dish so far.
0:31:36 > 0:31:39So I'm going to have to give it my lowest score, six.
0:31:39 > 0:31:40I think it's a great bit of cooking.
0:31:40 > 0:31:42It's a nine from me.
0:31:46 > 0:31:48The final group of chefs to cook
0:31:48 > 0:31:51are south-west champion Josh Eggleton,
0:31:51 > 0:31:53the north-west's Adam Reid,
0:31:53 > 0:31:55and Danny Gill for central region.
0:31:55 > 0:31:57- All right.- Good luck, lads. - All the best.
0:31:57 > 0:31:59- All the best.- Yeah, see you later.
0:32:03 > 0:32:06- Have you lads got a lot to do for your main course?- BOTH: Yeah.- Loads.
0:32:06 > 0:32:08Quite a bit. What about you?
0:32:08 > 0:32:10Do you even need to ask?
0:32:10 > 0:32:14All three chefs are yet to make it onto a shortlist.
0:32:14 > 0:32:16I'm hoping if I can pull it off it'll get to the shortlist,
0:32:16 > 0:32:19but you never know, with the way the judges are going this week.
0:32:19 > 0:32:20We can't second-guess it.
0:32:20 > 0:32:24- We can only do what we think is the right dish for the course.- Yeah.
0:32:24 > 0:32:26And they'll judge appropriately.
0:32:26 > 0:32:29Well, the competition gets hotter and I get fatter.
0:32:29 > 0:32:35I think we're in danger of having a plethora of possible contenders
0:32:35 > 0:32:39- just for the shortlist. - The quality of cooking is superb.
0:32:39 > 0:32:43I think the next three people up must be slightly worried.
0:32:43 > 0:32:46I think we've definitely seen some banquet-worthy dishes today.
0:32:46 > 0:32:49Tommy's and Mark Froydenlund's were exceptional.
0:32:49 > 0:32:51- I'm quite concerned. I think the standard's massive.- Yeah.
0:32:51 > 0:32:53It's quite easy to lose.
0:32:55 > 0:32:57Danny Gill has had a tough week.
0:32:57 > 0:33:01Although his starter and fish courses made the chefs' shortlists,
0:33:01 > 0:33:04the judges' scores have pushed him towards the bottom.
0:33:04 > 0:33:08He's desperate to rectify that with a personal main course.
0:33:08 > 0:33:11My old man was in the RAF for 25 years.
0:33:11 > 0:33:14- He was a chef in the forces.- Yeah.
0:33:14 > 0:33:17He cooked for royalty, cooked for all the returning troops,
0:33:17 > 0:33:19and Wellington was always the one dish which he referred back to.
0:33:19 > 0:33:21He actually did it with camel once.
0:33:21 > 0:33:23- Camel?!- A camel Wellington, yeah.
0:33:23 > 0:33:25It's quite fitting with the brief.
0:33:25 > 0:33:26Just a nod to all the people that are serving.
0:33:26 > 0:33:29They go above and beyond the call of duty every single day.
0:33:29 > 0:33:31This dish means the world to me.
0:33:31 > 0:33:34I can't put into words what he means to me as a person,
0:33:34 > 0:33:36as a role model...
0:33:36 > 0:33:38Yeah.
0:33:40 > 0:33:43Danny's using venison to make the Wellington,
0:33:43 > 0:33:46with modern accompaniments to fit the brief.
0:33:46 > 0:33:48Compressed pears with Douglas fir pine,
0:33:48 > 0:33:50a pear and pine puree,
0:33:50 > 0:33:53and a caramelised celeriac puree.
0:33:53 > 0:33:56I've had a really up-and-down ride so far,
0:33:56 > 0:33:57but I'm not going to give up.
0:33:57 > 0:34:00I'm here to get to the banquet. I'm not messing about.
0:34:00 > 0:34:02So is this quite a strong dish for you, then?
0:34:02 > 0:34:04It went down really well.
0:34:04 > 0:34:06The judges were really, really positive about it.
0:34:06 > 0:34:08We loved this Wellington.
0:34:08 > 0:34:10The quality of it was spectacular.
0:34:10 > 0:34:12It was very good, wasn't it?
0:34:13 > 0:34:16When I'm actually bringing a Wellington,
0:34:16 > 0:34:19still to this day, my heart is in my mouth.
0:34:19 > 0:34:22Just need to rest these bad boys now.
0:34:22 > 0:34:27To have a wonderful crisp paste, a beautiful cooked piece of meat,
0:34:27 > 0:34:29it takes some doing.
0:34:29 > 0:34:32So this is a real test of Chef's skill?
0:34:32 > 0:34:34Definitely. Definitely.
0:34:34 > 0:34:36Obviously Wellington's quite difficult to cook, Danny.
0:34:36 > 0:34:38Yeah.
0:34:38 > 0:34:40You can't see inside, can't feel it. Can't do anything.
0:34:40 > 0:34:42It's a skill. Do you think you're there?
0:34:42 > 0:34:46I had a bit of a nightmare in the regions from my veteran judge.
0:34:46 > 0:34:49Slightly under, my veteran judge, but I've mastered these ovens now.
0:34:49 > 0:34:52So... Yeah, I'm going to be all right.
0:34:52 > 0:34:55I think this was by far and away his most successful dish.
0:34:55 > 0:34:59I hope that if he manages to do it again,
0:34:59 > 0:35:02then we're going to have a very, very enjoyable dish indeed.
0:35:02 > 0:35:04And a strong contender.
0:35:04 > 0:35:06And, indeed, yet another strong contender!
0:35:08 > 0:35:11Danny's two purees are first onto his plates.
0:35:11 > 0:35:13Caramelised celeriac,
0:35:13 > 0:35:15and pear and pine.
0:35:17 > 0:35:19All right, Danny. How are you doing?
0:35:19 > 0:35:21Good. You always come at the right time, don't you?
0:35:21 > 0:35:23LAUGHTER
0:35:23 > 0:35:26- So this is your Wellington for Mr Williams.- It certainly is.
0:35:26 > 0:35:29Are you nervous about him eating your Wellington?
0:35:29 > 0:35:31- Absolutely bricking it.- Yeah?
0:35:31 > 0:35:35Danny's accompaniments are pears compressed with Douglas fir,
0:35:35 > 0:35:37ceps and truffle,
0:35:37 > 0:35:39dressed with wood sorrel,
0:35:39 > 0:35:40toasted pine nuts
0:35:40 > 0:35:42and grated truffle.
0:35:47 > 0:35:50- Happy with the venison there, Danny? - Yeah, I'm happy with that. Yeah.
0:35:52 > 0:35:55The venison Wellington is last onto the plates.
0:35:58 > 0:36:00OK. Thank you.
0:36:02 > 0:36:03- Well done, man.- Thank you.
0:36:04 > 0:36:07- Well done, mate.- Thank you very much.- Yeah, it looked great.
0:36:07 > 0:36:09- It does look good. - A good Wellington, isn't it?
0:36:09 > 0:36:12Hopefully that one will get me on the shortlist.
0:36:15 > 0:36:17Pretty!
0:36:19 > 0:36:21Fallow the Dream.
0:36:21 > 0:36:25So basically these are some pictures of the old man when he was on tour.
0:36:27 > 0:36:29Don't know who that handsome little chap is there.
0:36:29 > 0:36:31LAUGHTER
0:36:31 > 0:36:35This does seem to be the most personal of all Danny's dishes.
0:36:39 > 0:36:41The venison's delicious.
0:36:41 > 0:36:42Really nice.
0:36:42 > 0:36:43That's got an amazing flavour.
0:36:43 > 0:36:46- I think the venison's undercooked. - It is.- It is.
0:36:46 > 0:36:49- Oh.- The meat is just the same as it would be on the butcher's block.
0:36:49 > 0:36:51- It's raw.- Yeah.
0:36:51 > 0:36:53- Do you think that's too rare? - No, not at all.
0:36:53 > 0:36:55My bit is more cooked...
0:36:55 > 0:36:57- More firm.- More than yours.
0:36:57 > 0:36:58Mine was probably cut off an end.
0:36:58 > 0:37:02That would only need another three minutes in the heat of the oven
0:37:02 > 0:37:04to be rare, rather than raw.
0:37:04 > 0:37:07Just...fractions. Fractions.
0:37:07 > 0:37:09You think he's totally nailed this Wellington?
0:37:09 > 0:37:11Yeah, I think it's excellent.
0:37:12 > 0:37:16The celeriac puree, caramelised, is just delicious.
0:37:16 > 0:37:19The mushrooms, the earthiness of the truffle,
0:37:19 > 0:37:22and then the zing of the pear
0:37:22 > 0:37:24really does bring this dish alive.
0:37:24 > 0:37:26That pear puree...
0:37:26 > 0:37:29- It's lovely.- Yeah, it's really classy cooking.
0:37:29 > 0:37:30Every single mouthful,
0:37:30 > 0:37:33you're just getting hit in the face with explosions.
0:37:33 > 0:37:35I really adored this because in fact my piece of venison
0:37:35 > 0:37:38was clearly more cooked than yours.
0:37:38 > 0:37:40Therefore, I think it should be a nine.
0:37:40 > 0:37:43That is a banquet dish. You put that down in front of you...
0:37:43 > 0:37:45Knock your socks off.
0:37:45 > 0:37:47Potentially it could have been a banquet dish
0:37:47 > 0:37:49but, you know, my meat isn't cooked.
0:37:49 > 0:37:51So I can only give it a seven.
0:37:51 > 0:37:52I'm going to give Dan a nine.
0:37:52 > 0:37:54Yes, I think a nine's a fair score.
0:37:56 > 0:37:57I'm going to give him ten.
0:37:57 > 0:37:58I'm going to give him a ten as well.
0:37:58 > 0:38:01That's him through to the shortlist.
0:38:01 > 0:38:05I've had some of the finest flavours that I've tasted today.
0:38:05 > 0:38:08However, just on the cooking alone,
0:38:08 > 0:38:10I'm going to have to score an eight.
0:38:10 > 0:38:12Oh, heart-breaking for Danny.
0:38:12 > 0:38:14Oh, it is, without doubt.
0:38:23 > 0:38:25- What did you think, then, guys? - Lovely dish.
0:38:25 > 0:38:27Really modernised that classic for me.
0:38:27 > 0:38:28Brought it right up to date.
0:38:28 > 0:38:30- I gave you ten, mate.- Ten.
0:38:30 > 0:38:33- Thank you very much.- Don't think we could give anything else, mate.
0:38:33 > 0:38:35- Thank you.- It was lovely. Really, really nice.
0:38:36 > 0:38:39Adam is hoping his cooking will be perfect
0:38:39 > 0:38:40on a brand-new dish,
0:38:40 > 0:38:42after his original main course,
0:38:42 > 0:38:43a take on Sunday lunch,
0:38:43 > 0:38:46was deemed too conservative by the judges
0:38:46 > 0:38:49and was his lowest-scoring course in his heat.
0:38:49 > 0:38:54I'm going for a theme that is a revisited recipe
0:38:54 > 0:38:57from the first Elizabethan era.
0:38:57 > 0:39:01And it's to really highlight the progress of the nation
0:39:01 > 0:39:03to this period, which is the second Elizabeth.
0:39:03 > 0:39:06The original recipe was called Collared Beef.
0:39:06 > 0:39:09It was from a highly noted cookbook writer.
0:39:09 > 0:39:11- Who's that?- Called Hannah Woolley.
0:39:11 > 0:39:12OK.
0:39:12 > 0:39:14How Far We've Come is
0:39:14 > 0:39:17a modern interpretation of the historic recipe.
0:39:17 > 0:39:20The vegetable elements are turnip puree,
0:39:20 > 0:39:21salt-baked turnip,
0:39:21 > 0:39:23and an unusual mushroom catsup,
0:39:23 > 0:39:26a very early version of ketchup.
0:39:26 > 0:39:29The beef elements are short loin, and short rib,
0:39:29 > 0:39:33with a crust of cloves, spices, suet and bacon.
0:39:33 > 0:39:37The original recipe calls for it to be grilled with those ingredients,
0:39:37 > 0:39:40braised in red wine, and hung in your chimney for a week.
0:39:40 > 0:39:43- Right.- We ain't got a chimney and I haven't got a week,
0:39:43 > 0:39:46so I thought I'd barbecue it. Much easier.
0:39:46 > 0:39:49So far, Adam's cooking has had mixed reviews,
0:39:49 > 0:39:52and he's sat in the middle of the leaderboard.
0:39:52 > 0:39:55He needs this new dish to get him onto the shortlist
0:39:55 > 0:39:56for the first time.
0:39:56 > 0:39:59But competition is tough amongst the chefs
0:39:59 > 0:40:02and the standard is high.
0:40:02 > 0:40:04I've had two favourite dishes today so far.
0:40:04 > 0:40:07- I've had yours, Tommy.- Thank you.
0:40:07 > 0:40:09And...yourself as well.
0:40:09 > 0:40:10Oh, you're just saying that.
0:40:10 > 0:40:13- I am just saying that. - LAUGHTER
0:40:13 > 0:40:15I think you can look forward to the judging tonight.
0:40:15 > 0:40:16I think you'll be right up there.
0:40:16 > 0:40:20We all know the chef's shortlist can be a bit of a tough one.
0:40:20 > 0:40:23I'm really looking forward to seeing what Adam's doing.
0:40:23 > 0:40:25It sounds really interesting.
0:40:27 > 0:40:30Manchester not only has some very fine football clubs,
0:40:30 > 0:40:32but it also has some very fine chefs.
0:40:32 > 0:40:34Adam Reid is one of them.
0:40:34 > 0:40:37He has that feeling for local ingredients,
0:40:37 > 0:40:41and he also has that sort of... technical curiosity.
0:40:41 > 0:40:43He just hasn't hit the right notes yet.
0:40:44 > 0:40:47We all liked his first course AND his fish course
0:40:47 > 0:40:49but it wasn't the very top.
0:40:49 > 0:40:51So maybe this one will be.
0:40:51 > 0:40:55With the mushroom catsup and the turnips,
0:40:55 > 0:40:57I'm quite excited.
0:40:58 > 0:41:00First onto Adam's plates
0:41:00 > 0:41:03is slow-cooked and barbecued beef short rib
0:41:03 > 0:41:06with a refined spiced suet and bacon crust...
0:41:07 > 0:41:10..followed by sliced beef loin
0:41:10 > 0:41:12and salt-baked turnip.
0:41:16 > 0:41:18Are they hen-of-the-woods mushrooms?
0:41:18 > 0:41:20- Yeah.- You know I like those.
0:41:20 > 0:41:22I thought you nicked them off me when I saw your dish.
0:41:22 > 0:41:24HE CHUCKLES
0:41:24 > 0:41:26Turnip puree is next,
0:41:26 > 0:41:29and raw turnip for texture.
0:41:29 > 0:41:32Turnip seedling garnishes the dish,
0:41:32 > 0:41:34with the mushroom catsup in jugs.
0:41:35 > 0:41:38Adam has also changed his presentation,
0:41:38 > 0:41:40to help tell the story of the dish.
0:41:40 > 0:41:42OK, put the jug inside.
0:41:42 > 0:41:44Recipe book from the Elizabethan times.
0:41:44 > 0:41:47Open it up and you've got your new modern plate of food there
0:41:47 > 0:41:50based on the recipes. OK, thank you.
0:41:50 > 0:41:52- Well done, man.- Thanks very much. - Looks great.- Thank you.
0:41:52 > 0:41:54- Absolutely beautiful.- Cheers, guys.
0:41:55 > 0:41:59- It's a brand-new dish.- Yeah. - I think it came out all right.
0:42:01 > 0:42:05Olde Elizabethan Recipes by Adam Reid.
0:42:07 > 0:42:08Oh!
0:42:09 > 0:42:13"Collared beef, a very pleasant and beneficial preparation...
0:42:13 > 0:42:17"..for all ingenious peoples of our glorious Queen Elizabeth I.
0:42:17 > 0:42:20"Remodelled for the great Britons of Queen Elizabeth II,
0:42:20 > 0:42:24"to honour our culinary heritage and mark our gastronomic progress."
0:42:26 > 0:42:29The slow-cooked beef, I think it's superb.
0:42:29 > 0:42:31I love the crust.
0:42:31 > 0:42:35The crumb is stodgy and uninteresting.
0:42:35 > 0:42:38The beef is good beef.
0:42:38 > 0:42:41A tiny bit tough. I'm not wildly enthusiastic.
0:42:41 > 0:42:44The short rib is beautifully cooked,
0:42:44 > 0:42:48but it just needs a little bit of extra salt just to bring it alive.
0:42:48 > 0:42:51- Yeah.- I think a combination of the mushroom catsup and the turnip
0:42:51 > 0:42:52works very well.
0:42:52 > 0:42:57Both the turnips are beautifully cooked, and the mushroom's good.
0:42:57 > 0:42:59I like the catsup because it's full of flavour,
0:42:59 > 0:43:02of a kind that we have not seen in British cooking
0:43:02 > 0:43:04for at least 300 years.
0:43:04 > 0:43:08And that makes it pretty contemporary by my book!
0:43:08 > 0:43:10I really don't like the catsup.
0:43:10 > 0:43:12- Do you not?!- It's too powerful.
0:43:12 > 0:43:15I don't think it adds anything to the meat.
0:43:15 > 0:43:17I have a fundamental disagreement.
0:43:17 > 0:43:19Makes the dish really interesting.
0:43:20 > 0:43:23Yes, this is my favourite dish, I want to give it a ten.
0:43:23 > 0:43:25- Favourite dish of the day? Really? - Apart from yours.
0:43:25 > 0:43:27THEY LAUGH
0:43:29 > 0:43:30I'm going to give it an eight.
0:43:30 > 0:43:33I agree with you there. I think I'm going to give it an eight.
0:43:33 > 0:43:35I want to give it a nine.
0:43:35 > 0:43:37It's only just edible for me.
0:43:37 > 0:43:38I'm only going to give it a five.
0:43:38 > 0:43:41It's... If you talk to me any more, it'll be a four.
0:43:41 > 0:43:43HE LAUGHS
0:43:43 > 0:43:47It frustrates me having to give him this score, but it is a seven.
0:43:49 > 0:43:50I don't really like it.
0:43:50 > 0:43:52I'm going to give it a six.
0:43:52 > 0:43:56I'm just going to give it a big eight.
0:43:56 > 0:43:59Well, here's a dish that really divides us.
0:43:59 > 0:44:00Certainly does.
0:44:06 > 0:44:08- That was lovely.- Cheers, mate. Thank you.- Really, really good.
0:44:08 > 0:44:10That rib is...something else.
0:44:12 > 0:44:16Last to cook today, and hoping his beef dish is up to scratch
0:44:16 > 0:44:19is Michelin-starred Josh Eggleton.
0:44:19 > 0:44:21Josh, it looks like you're pulling out all the pots again
0:44:21 > 0:44:23- on this course.- Top of the pots.
0:44:23 > 0:44:25LAUGHTER
0:44:25 > 0:44:29It's a percolator. I'm using it to infuse my beef tea, or beef broth.
0:44:29 > 0:44:33Although Josh is the only chef with previous experience in the finals,
0:44:33 > 0:44:37it hasn't helped him get a dish onto a shortlist.
0:44:37 > 0:44:40His third-placed starter was pipped to the post
0:44:40 > 0:44:43when the judges decided on an outright winner,
0:44:43 > 0:44:45and his fish course missed out yesterday.
0:44:45 > 0:44:50Josh Eggleton. He has been three times in this competition.
0:44:50 > 0:44:51Twice to the finals.
0:44:51 > 0:44:55When he comes into this room, he has that look of someone who is just,
0:44:55 > 0:44:56"Why me?!"
0:44:56 > 0:44:58Because he is just such a good chef.
0:45:00 > 0:45:04To have the spirit to come back time and time again,
0:45:04 > 0:45:05that takes some doing.
0:45:05 > 0:45:07So good luck to him.
0:45:07 > 0:45:09When you eat a Josh dish you don't think,
0:45:09 > 0:45:11"Oh, I wonder what that's all about."
0:45:11 > 0:45:14Biff, bash, bosh! You know it's from Josh!
0:45:14 > 0:45:17For me, when I was thinking about our great Britons,
0:45:17 > 0:45:19when you think about a great dish for a main course,
0:45:19 > 0:45:20I think about beef, to be honest.
0:45:20 > 0:45:23For the Heart of Britain, Les Rosbifs,
0:45:23 > 0:45:25Josh is serving six different elements
0:45:25 > 0:45:27to showcase the meat,
0:45:27 > 0:45:28and the evolution of its cooking
0:45:28 > 0:45:30over the Queen's reign.
0:45:30 > 0:45:32Ribeye, bone marrow,
0:45:32 > 0:45:34veal sweetbreads, oxtail,
0:45:34 > 0:45:37ox heart, and a herbal beef tea.
0:45:37 > 0:45:41I'm kind of celebrating all the beef farmers we've got across the country
0:45:41 > 0:45:42producing this great product
0:45:42 > 0:45:45because I believe it's the best beef in the world...
0:45:45 > 0:45:46- Yeah.- ..that we produce.
0:45:46 > 0:45:48- MATTHEW:- This dish is absolutely spot on.
0:45:48 > 0:45:50It's the whole animal
0:45:50 > 0:45:51and nothing but the animal, practically.
0:45:51 > 0:45:53I gave Josh's dish a ten.
0:45:53 > 0:45:55I also give it a ten.
0:45:55 > 0:45:56Did you?
0:45:56 > 0:45:59Rare unanimity, I gave it a ten as well.
0:45:59 > 0:46:01So we really loved it.
0:46:03 > 0:46:06John, you've been a bit miserly on the ten so far today.
0:46:06 > 0:46:08In other words, you haven't given one.
0:46:08 > 0:46:09Here's your chance!
0:46:09 > 0:46:11Trust me, I want to!
0:46:11 > 0:46:13CHUCKLING
0:46:13 > 0:46:15I'm going to do an ox heart salad char-grilled.
0:46:15 > 0:46:17I'm going to do a smoked bone marrow butter.
0:46:17 > 0:46:20I'm going to do some sweetbreads glazed in Marmite and maple.
0:46:20 > 0:46:21Sounds absolutely amazing.
0:46:21 > 0:46:24There was a lot of the animal on that board.
0:46:24 > 0:46:29We did suggest that we should share a board between us.
0:46:29 > 0:46:32It would certainly make it a more banquet friendly dish.
0:46:34 > 0:46:36In a bid to meet the judges' expectations
0:46:36 > 0:46:38and hit perfect tens again,
0:46:38 > 0:46:41Josh is making a couple of tweaks,
0:46:41 > 0:46:43serving a lighter bone marrow butter,
0:46:43 > 0:46:47and presenting the dish as a sharing board.
0:46:47 > 0:46:50It's a challenge to plate up the many elements of the dish.
0:46:51 > 0:46:54Roast garlic and watercress puree is served in a pan,
0:46:54 > 0:46:57with oxtail ragout cooked in grapes in a second pan,
0:46:57 > 0:47:01with diced celeriac, carrot and celery.
0:47:03 > 0:47:06The pans are presented with the new smoked bone marrow butter,
0:47:06 > 0:47:08topped with a lighter sourdough crumb,
0:47:08 > 0:47:11instead of a slice of toasted sourdough.
0:47:11 > 0:47:13All under control, Josh?
0:47:13 > 0:47:15If my beef's cooked, then, yeah.
0:47:15 > 0:47:16If it's not...
0:47:18 > 0:47:20You give a good portion, Josh.
0:47:22 > 0:47:25Josh slices his beef ribeye, cooked medium.
0:47:25 > 0:47:27Look at that!
0:47:28 > 0:47:30It's for two, it's for two.
0:47:30 > 0:47:33I think you're going to finish these judges off!
0:47:33 > 0:47:36The ox heart is served on the garlic and watercress puree,
0:47:36 > 0:47:38with pickled red cabbage
0:47:38 > 0:47:40and watercress salad.
0:47:40 > 0:47:44Maple-and-Marmite-glazed sweetbreads are served in the final pan.
0:47:44 > 0:47:47- Any chips, Josh?- No chips, but I'll knock some up for you, if you want?
0:47:47 > 0:47:49LAUGHTER
0:47:49 > 0:47:51That's hospitality, that.
0:47:51 > 0:47:54The percolator of beef tea completes the presentation.
0:47:57 > 0:47:59OK, let's go.
0:48:01 > 0:48:03- Nice.- That's good, man.
0:48:03 > 0:48:05That's jaw-droppingly good.
0:48:09 > 0:48:11That was worth waiting all day to get right.
0:48:11 > 0:48:12- Well, hopefully I got it right. - LAUGHTER
0:48:12 > 0:48:15Seeds of doubt starting to creep in now, though.
0:48:20 > 0:48:22Wowzer.
0:48:22 > 0:48:24Another chef who listens.
0:48:24 > 0:48:27We told him to put it as a sharing dish, and he has.
0:48:27 > 0:48:29It looks magnificent.
0:48:29 > 0:48:31I think there's a good deal of fun about this dish.
0:48:31 > 0:48:35- OK, yeah.- I think you've got it, Oliver, you have to hold the collar.
0:48:35 > 0:48:36Oh!
0:48:36 > 0:48:38Nice, light, fragrant.
0:48:38 > 0:48:41Nice and thyme-y, isn't it?
0:48:41 > 0:48:44I find the oxtail a little bit rich.
0:48:44 > 0:48:46Almost greasy.
0:48:46 > 0:48:48The pickled cabbage just breaks up the oxtail, doesn't it?
0:48:48 > 0:48:51- Yeah.- The acidity of it just cuts everything.
0:48:52 > 0:48:53Do you like the Marmite sweetbread?
0:48:53 > 0:48:55Yeah, I do.
0:48:55 > 0:48:58Every single mouthful I've had has been delicious.
0:48:58 > 0:49:03The salad of the heart is absolutely lovely.
0:49:03 > 0:49:05The bone marrow butter is just insane.
0:49:05 > 0:49:08You smear that all over the steak, it's ridiculous.
0:49:08 > 0:49:10The butter is just outstanding.
0:49:10 > 0:49:13It's so light. It's been creamed, hasn't it?
0:49:13 > 0:49:16We have had other dishes today which have been really, really good.
0:49:16 > 0:49:20But, actually, probably the most enjoyable thing is that.
0:49:23 > 0:49:25I gave it a ten last time.
0:49:25 > 0:49:28I've been even more excited by it this time.
0:49:28 > 0:49:29So I'm going to stick to a ten.
0:49:29 > 0:49:32That is, yes, undoubtedly a ten.
0:49:32 > 0:49:33It's a ten from me.
0:49:35 > 0:49:36I'd probably give it an eight.
0:49:36 > 0:49:38Eight?!
0:49:38 > 0:49:41- It's a ten all day long.- It's got to be a ten from me as well.
0:49:41 > 0:49:43I love it.
0:49:43 > 0:49:45I love Josh's cooking and...
0:49:45 > 0:49:46I'm going to give it a nine.
0:49:46 > 0:49:48I think it lacks
0:49:48 > 0:49:51that last sophisticated element of presentation and, for that,
0:49:51 > 0:49:52it's a nine.
0:49:52 > 0:49:54Mean beasts is what I think you are.
0:49:54 > 0:49:55LAUGHTER
0:50:05 > 0:50:07It's been an absolutely fascinating day.
0:50:07 > 0:50:10We've had some old favourites and some new dishes.
0:50:10 > 0:50:14We've had some dishes which have been absolutely brilliantly cooked,
0:50:14 > 0:50:16and some which we know
0:50:16 > 0:50:19have not been cooked as well as they should be.
0:50:19 > 0:50:21What a day today has been.
0:50:21 > 0:50:24Amazing cooking. The standard up again from yesterday.
0:50:24 > 0:50:26Impressive.
0:50:26 > 0:50:32I've got four dishes that I would be so happy to see at the banquet.
0:50:32 > 0:50:34I've got two, possibly three,
0:50:34 > 0:50:36which could easily go on a shortlist.
0:50:36 > 0:50:38I've given out two tens today.
0:50:38 > 0:50:40I think everybody is going to be in the shortlist today.
0:50:40 > 0:50:43I can't see what dishes can not make it.
0:50:43 > 0:50:46I do have one dish that I really favoured,
0:50:46 > 0:50:48and I think could well win.
0:50:48 > 0:50:51- What is it?! - LAUGHTER
0:50:53 > 0:50:56Before the final leaderboard is revealed,
0:50:56 > 0:50:59it's time to find out who is on the chefs' shortlist.
0:51:02 > 0:51:04Thank you very much indeed.
0:51:05 > 0:51:07Well...
0:51:07 > 0:51:10In third place...
0:51:15 > 0:51:16..Danny Gill. Well done.
0:51:16 > 0:51:18- Thank you, lads.- Well done, mate.
0:51:18 > 0:51:21- Oh, what a surprise(!) - They love Danny Gill.
0:51:21 > 0:51:23- Well deserved.- Thanks again.
0:51:23 > 0:51:27It was a lovely dish, however, it wasn't cooked.
0:51:27 > 0:51:31I think they must have had a better-cooked version than we did.
0:51:31 > 0:51:33They must have had a COOKED version.
0:51:33 > 0:51:36- Mark Froydenlund.- Thank you.
0:51:36 > 0:51:37- Well done, Mark.- Thank you.
0:51:37 > 0:51:40I think it's the right result.
0:51:40 > 0:51:42That's amazing, guys. Thanks so much.
0:51:42 > 0:51:45- It's a real honour to be on the... First time this week.- Well deserved.
0:51:45 > 0:51:47It was a great dish.
0:51:48 > 0:51:50And Josh Eggleton.
0:51:50 > 0:51:51- Well done, man.- Thank you.
0:51:51 > 0:51:53CHUCKLING
0:51:53 > 0:51:56- Oh, excellent. - Hurrah! Josh, up there!
0:51:56 > 0:51:58First time for me on the shortlist.
0:51:58 > 0:52:01It means a lot. Thanks very much.
0:52:01 > 0:52:03Ah, they're not so wayward, these chefs.
0:52:03 > 0:52:05That's pretty good. I'm pretty happy with that.
0:52:05 > 0:52:08Is the one you wanted on the chefs' list?
0:52:08 > 0:52:10It most certainly is.
0:52:10 > 0:52:13Better go and add those up to our scores,
0:52:13 > 0:52:16and find out what the final placings are.
0:52:30 > 0:52:33Right, chefs, what's it been like in the kitchen today?
0:52:33 > 0:52:36Calm, order and cheerfulness?
0:52:36 > 0:52:38- LAUGHTER - Something like that.
0:52:38 > 0:52:40Far from that but...
0:52:40 > 0:52:43We had some absolutely fabulous dishes,
0:52:43 > 0:52:47and some which possibly weren't quite so good.
0:52:49 > 0:52:53I'm sure what you really want to know is how you've all fared.
0:52:53 > 0:52:55ALL: Yes!
0:52:55 > 0:53:02- Please!- There will be two of you sharing the last place, I'm afraid.
0:53:04 > 0:53:05And they are...
0:53:08 > 0:53:10..Adam and...
0:53:12 > 0:53:14..Michael.
0:53:15 > 0:53:17Adam, we talked long and hard about it
0:53:17 > 0:53:20but in the end we decided it really just simply wasn't
0:53:20 > 0:53:22a banquet dish, I'm afraid.
0:53:22 > 0:53:26And, Michael, there were some very fine things about your dish.
0:53:26 > 0:53:29The risotto, well, to be honest with you,
0:53:29 > 0:53:32the less said about that, the better.
0:53:32 > 0:53:35- Fair enough. - Thank you very much indeed.
0:53:35 > 0:53:36- Thank you.- Good luck.
0:53:40 > 0:53:43THEY CHUCKLE
0:53:43 > 0:53:47- Well...I reworked the dish, it was always going to be a risk.- Yeah.
0:53:47 > 0:53:50So, next, it's...
0:53:52 > 0:53:53..Phil.
0:53:54 > 0:53:58I loved the way your dish honoured the great Indian tradition
0:53:58 > 0:54:00in this country but, again,
0:54:00 > 0:54:03I don't think it was quite special enough for the banquet.
0:54:03 > 0:54:06After seeing the rest of the food that went out of the kitchen today,
0:54:06 > 0:54:08it's not really surprising.
0:54:08 > 0:54:11- Still disappointing. - You sound very philosophical.
0:54:11 > 0:54:13Thank you.
0:54:13 > 0:54:15- All right, guys. - CHUCKLING
0:54:15 > 0:54:17How's it going? Bad luck.
0:54:17 > 0:54:19Not into yours either?
0:54:19 > 0:54:21No. No.
0:54:21 > 0:54:23Oh, well. Can't win them all.
0:54:23 > 0:54:25And now for fifth place.
0:54:27 > 0:54:28And that is...
0:54:30 > 0:54:31..Danny.
0:54:31 > 0:54:37In style and in concept, it was utterly beautiful.
0:54:37 > 0:54:41But the venison that we were faced with
0:54:41 > 0:54:43was very seriously undercooked.
0:54:43 > 0:54:46I'm afraid mine was raw, Danny.
0:54:46 > 0:54:50- OK.- Your fellow chefs marked it very highly and quite rightly, too.
0:54:50 > 0:54:54But I strongly suspect that they'd had the benefit
0:54:54 > 0:54:58- of several extra minutes' resting. - Yeah.- OK.- Thank you very much.
0:54:58 > 0:54:59Cheers.
0:55:01 > 0:55:03Get out of town! No way!
0:55:03 > 0:55:06- They said the venison was under. - Really?!- Yeah.
0:55:06 > 0:55:08And it gets harder and harder.
0:55:09 > 0:55:10In fourth place...
0:55:14 > 0:55:16..Mark Abbott.
0:55:16 > 0:55:18Great elegance.
0:55:18 > 0:55:21But your favourite vegetable, the spud.
0:55:21 > 0:55:24I'm afraid it just rather let the side down.
0:55:24 > 0:55:25OK.
0:55:25 > 0:55:27Well, thank you very much for the feedback.
0:55:31 > 0:55:34There's only three of them left in the chamber, so it might be
0:55:34 > 0:55:36another three-man shortlist, like yesterday.
0:55:37 > 0:55:41Two fabulous beef dishes,
0:55:41 > 0:55:45and one absolutely outstanding veal dish.
0:55:45 > 0:55:47Every single one of them, in my opinion,
0:55:47 > 0:55:50- could go through to the banquet. - ALL: Yeah.
0:55:50 > 0:55:54And we've decided that...
0:55:56 > 0:55:58..there should be a shortlist.
0:55:59 > 0:56:02And the shortlist consists of...
0:56:04 > 0:56:06..Tommy...
0:56:09 > 0:56:10..and...
0:56:11 > 0:56:12..Mark...
0:56:16 > 0:56:17..and Josh.
0:56:17 > 0:56:18LAUGHTER
0:56:18 > 0:56:21- That was mean!- That was just cruel!
0:56:21 > 0:56:23I was going then. I was like, "See you later."
0:56:23 > 0:56:24LAUGHTER
0:56:24 > 0:56:26- Relieved men, all?- Yeah.
0:56:26 > 0:56:29- For now, yeah.- I just... Oh, I could barely stand here, then.
0:56:29 > 0:56:32Tommy, I adored your beef dish.
0:56:32 > 0:56:36I particularly enjoyed your lovage mayonnaise.
0:56:36 > 0:56:38- It was really lovely.- I scored these two both tens,
0:56:38 > 0:56:41and I thought if there's any chance of me getting on the shortlist
0:56:41 > 0:56:43it would be with these two as well.
0:56:43 > 0:56:45But thank you very much.
0:56:45 > 0:56:49Josh, your dish was an absolute delight.
0:56:49 > 0:56:54That smoked bone marrow cream was a revelation.
0:56:54 > 0:56:57- I'm a little bit speechless. - LAUGHTER
0:56:57 > 0:56:59- It was wonderful.- So glad to...
0:56:59 > 0:57:01Yeah, made it to the shortlist. It's fantastic.
0:57:03 > 0:57:07Mark, your veal dish was absolutely delicious.
0:57:07 > 0:57:09The thing that made the dish for me was the raw chestnut.
0:57:09 > 0:57:12It brought an extra dimension to the dish.
0:57:12 > 0:57:13Really great. Well done.
0:57:13 > 0:57:16It's amazing. Really happy to be on the shortlist at last.
0:57:16 > 0:57:18Substantially better than yesterday.
0:57:18 > 0:57:20- Exactly! - LAUGHTER
0:57:20 > 0:57:22Well done, the three of you.
0:57:22 > 0:57:25It's been an absolutely wonderful day for us.
0:57:25 > 0:57:27Congratulations, and see you all tomorrow.
0:57:27 > 0:57:28CHEFS: Thank you very much.
0:57:28 > 0:57:30JUDGES: Well done. CHEFS: Thank you.
0:57:35 > 0:57:37So, guys, what's going on?
0:57:38 > 0:57:41It was pretty mean in there. They kept us hanging.
0:57:41 > 0:57:44But there's a shortlist and I'm on it.
0:57:44 > 0:57:45- Congratulations.- Thanks.
0:57:47 > 0:57:48And I'm on it.
0:57:50 > 0:57:52And I'm on it as well!
0:57:54 > 0:57:56Based on the feedback I got in the regions,
0:57:56 > 0:57:59I really wanted to get the main course on the shortlist.
0:57:59 > 0:58:02So I'm over the moon. They had a nice little joke on me there.
0:58:02 > 0:58:03I thought I was done.
0:58:03 > 0:58:05- Did you cry?- He went white.
0:58:05 > 0:58:07LAUGHTER
0:58:08 > 0:58:11It's amazing to be on the shortlist. I've wanted to be here all week.
0:58:11 > 0:58:13I was so close with the starter.
0:58:13 > 0:58:15Really bad result yesterday.
0:58:15 > 0:58:18I think all of the dishes on the shortlist are amazing.
0:58:18 > 0:58:21There's no reason why mine shouldn't be the one to go all the way.
0:58:21 > 0:58:25I gave you all three tens and it was just phenomenal cookery, lads.
0:58:25 > 0:58:27- Well done.- This is my first time in the competition,
0:58:27 > 0:58:30I've two dishes on the shortlist. I really want to go all the way.
0:58:30 > 0:58:33Two dishes on the banquet, one dish on the banquet, I don't care.
0:58:33 > 0:58:35But I'm definitely going to the banquet.