0:00:03 > 0:00:06It's the national finals of Great British Menu.
0:00:06 > 0:00:08It's going to be tough.
0:00:08 > 0:00:10After eight weeks of regional heats,
0:00:10 > 0:00:13it's the last day of the competition.
0:00:13 > 0:00:14I came here to get to the banquet.
0:00:15 > 0:00:18The competitive chefs have been battling it out...
0:00:18 > 0:00:20Whoo!
0:00:20 > 0:00:21Shake it.
0:00:21 > 0:00:24..fighting for a chance to cook at a special banquet
0:00:24 > 0:00:26at the Palace of Westminster,
0:00:26 > 0:00:29marking the year of the Queen's 90th birthday
0:00:29 > 0:00:32and celebrating those Great Britons honoured by her.
0:00:32 > 0:00:35Wow. Palace of Westminster - that's unbelievable.
0:00:35 > 0:00:37Gobsmacked. Doesn't get any bigger than that.
0:00:39 > 0:00:42This week, there have been stunning highs...
0:00:42 > 0:00:44- Beautiful.- Congratulations.
0:00:46 > 0:00:48..and crushing lows...
0:00:48 > 0:00:50He's turned a car crash into a shipwreck.
0:00:51 > 0:00:56..with the judges expecting the very best of modern cooking.
0:00:56 > 0:00:58I'm eating it and I'm not enjoying it.
0:00:58 > 0:01:02Yesterday's main course saw Tommy Banks impress again...
0:01:02 > 0:01:04I think it's perfection.
0:01:04 > 0:01:06..with Mark Froydenlund...
0:01:06 > 0:01:08- Substantially better than yesterday. - Yeah!
0:01:08 > 0:01:13..and Josh Eggleton making their first shortlists of the week.
0:01:16 > 0:01:20But Danny Gill failed once again to win over the judges.
0:01:20 > 0:01:24The venison was very seriously undercooked.
0:01:24 > 0:01:25I'm afraid that mine was raw, Danny.
0:01:27 > 0:01:31Today's dessert course is the last chance to make the shortlist...
0:01:31 > 0:01:34You love making work for yourself, don't you?
0:01:34 > 0:01:36If it's going to be easy, what's the point?
0:01:36 > 0:01:38Today's the game day, mate, yeah?
0:01:38 > 0:01:40..before the judges decide which dishes
0:01:40 > 0:01:42will make it onto the banquet menu.
0:01:42 > 0:01:44- What about that?- Yes.
0:01:44 > 0:01:47We have got a great menu.
0:01:47 > 0:01:49Job done.
0:01:49 > 0:01:52Only faultless contemporary cooking...
0:01:52 > 0:01:54Wow, what's that?
0:01:54 > 0:01:55It's a fantastic plate of food.
0:01:55 > 0:01:59- Has it got you worried?- Yeah, I think it has a bit, actually.
0:01:59 > 0:02:00..will be enough.
0:02:01 > 0:02:03- Ahh, you- BLEEP!
0:02:18 > 0:02:21First to arrive are the south-west's Josh Eggleton,
0:02:21 > 0:02:24Mark Froydenlund from London and the south-east...
0:02:25 > 0:02:28..and the north-east's Tommy Banks.
0:02:28 > 0:02:30All three made the main course shortlist.
0:02:30 > 0:02:32- Well done for yesterday, guys. - Cheers.
0:02:32 > 0:02:34- Well done to you.- Well done, Josh.
0:02:34 > 0:02:36That was a great day yesterday.
0:02:36 > 0:02:38I was so pleased to get on that list, at last.
0:02:38 > 0:02:40Still need to absolutely nail it today, for sure.
0:02:41 > 0:02:45Seeking exceptional desserts are judges Prue Leith,
0:02:45 > 0:02:48Oliver Peyton and Matthew Fort.
0:02:48 > 0:02:52This is the last chance for those who haven't shone yet to shine,
0:02:52 > 0:02:56and for the rest of them to get in a second dish.
0:02:56 > 0:02:57They're cooking so well,
0:02:57 > 0:03:00I would be surprised if we don't get eight really good puddings.
0:03:00 > 0:03:04Next to arrive, and on the fish course shortlist,
0:03:04 > 0:03:08are Phil Carmichael for Wales, and Scotland's Michael Bremner,
0:03:08 > 0:03:10with Northern Ireland's Mark Abbott,
0:03:10 > 0:03:14who has already been chosen to cook the starter at the banquet.
0:03:14 > 0:03:16- Good morning.- Morning, gents. - Morning.
0:03:17 > 0:03:19- Excited for the dessert course? - You know, I can't wait.
0:03:19 > 0:03:22The standard of food was amazing yesterday.
0:03:22 > 0:03:24I'm really looking forward to today.
0:03:24 > 0:03:28I just feel really confident about the puddings. I really do.
0:03:28 > 0:03:30Because, in the heats, they were so amazing.
0:03:30 > 0:03:34Last into the kitchen are central region's Danny Gill...
0:03:34 > 0:03:36- Morning, guys.- Morning.
0:03:36 > 0:03:38..and the north-west's Adam Reid,
0:03:38 > 0:03:41the only two chefs yet to make a shortlist.
0:03:41 > 0:03:46Today, this is where my real skills in pastry will come to the fore.
0:03:46 > 0:03:48Hopefully I'm going to smash it.
0:03:48 > 0:03:49Your strongest dish, is it, Adam?
0:03:49 > 0:03:53Yeah, thankfully, because it's been a bit of a poor week so far for me.
0:03:53 > 0:03:55This week's been a roller-coaster.
0:03:55 > 0:03:57I've just got to carry on doing what I do,
0:03:57 > 0:03:58cook to the best of my ability
0:03:58 > 0:04:00and hopefully it's enough to get me on the shortlist.
0:04:00 > 0:04:03New dessert, so raring to go.
0:04:03 > 0:04:04- Totally new dish?- Totally new dish.
0:04:04 > 0:04:06- Confident, then?- Yeah.
0:04:06 > 0:04:09Helping the judges choose a dessert
0:04:09 > 0:04:12fitting for the Queen's Great Britons
0:04:12 > 0:04:16is prominent restaurant critic, author and broadcaster Grace Dent,
0:04:16 > 0:04:19who has a passion for British food.
0:04:19 > 0:04:20Welcome back, Grace.
0:04:20 > 0:04:22Thank you for having me again.
0:04:22 > 0:04:24Are you ready for a little sugar?
0:04:24 > 0:04:26I'm ready for a lot of sugar.
0:04:26 > 0:04:30Grace helped crown Josh Eggleton the south-west champion.
0:04:30 > 0:04:33As a restaurant reviewer, how often do you actually eat out?
0:04:33 > 0:04:35Three or four times a week.
0:04:35 > 0:04:38- I thought you'd say three or four times a day!- No...- Slacker!
0:04:38 > 0:04:40Because I try to be good.
0:04:40 > 0:04:42It's the greatest job in the world.
0:04:42 > 0:04:43You have to guard it ferociously.
0:04:43 > 0:04:46When you see young whippersnappers come towards you,
0:04:46 > 0:04:47you have to bat them off.
0:04:47 > 0:04:50I know exactly how you feel when I look at you, thank you very much!
0:04:50 > 0:04:53Well, today, just eight puddings!
0:04:53 > 0:04:55We do have high hopes.
0:04:55 > 0:04:58I think I'm looking for a proper pudding, though,
0:04:58 > 0:05:01because what frustrates me sometimes is when they come out
0:05:01 > 0:05:04and they're fragments of bits and pieces.
0:05:04 > 0:05:09I promise you, in this competition, the puddings have been amazing.
0:05:12 > 0:05:15The first group of chefs to cook are Phil Carmichael,
0:05:15 > 0:05:17Mark Abbott and Adam Reid.
0:05:19 > 0:05:20- Good luck, guys.- Last one.
0:05:20 > 0:05:23- Last one.- All the best, boys, yeah?
0:05:23 > 0:05:24Cheers. Let's go.
0:05:29 > 0:05:34I think today you can really sense a very different tone in the kitchen.
0:05:34 > 0:05:35Last day, last push.
0:05:35 > 0:05:38- Everybody wants that dish in the banquet.- Yeah, exactly.
0:05:38 > 0:05:42Obviously it's a big one for me. Not got anywhere so far.
0:05:42 > 0:05:44I've had a great week, good fun,
0:05:44 > 0:05:46but today's the game day, mate, yeah?
0:05:46 > 0:05:48This is my actually strongest dish,
0:05:48 > 0:05:52I just hope it still has the wow factor to be able to see me through.
0:05:52 > 0:05:54Did you get four 10s for this, Adam?
0:05:54 > 0:05:56- Certainly did.- That's high scores.
0:05:56 > 0:06:00So obviously you have to live back up to that expectation.
0:06:03 > 0:06:06Adam is first to go before the judges today.
0:06:06 > 0:06:08Well, Grace, Adam Reid.
0:06:08 > 0:06:10He is a head chef for Simon Rogan,
0:06:10 > 0:06:13so he's obviously a very talented chef.
0:06:13 > 0:06:17For some reason, although his dishes have been really interesting,
0:06:17 > 0:06:20he just hasn't made it onto the shortlist so far.
0:06:20 > 0:06:23However, today could be his day,
0:06:23 > 0:06:25because his pudding was absolutely outstanding.
0:06:25 > 0:06:30It looked fantastic, it had that surprise element, it was light,
0:06:30 > 0:06:32but you could gobble the whole thing up.
0:06:32 > 0:06:34- And we did! - Oh, it was wonderful.- OK.
0:06:36 > 0:06:40Adam's hopes rest on a challenging dish requiring skill and delicacy.
0:06:40 > 0:06:43He's heated three types of sugar with water,
0:06:43 > 0:06:47citric acid and gold powder, to make a sugar fondant,
0:06:47 > 0:06:49which he's now inflating with a pump.
0:06:52 > 0:06:55- Wow, what's that?- It's going to be my apple, to fill.
0:06:55 > 0:06:57So you're going to put your dessert in there?
0:06:57 > 0:07:00- Yeah.- That's pretty impressive.
0:07:00 > 0:07:03Golden Empire celebrates the Commonwealth.
0:07:03 > 0:07:06Using Empire apples in a modern crumble,
0:07:06 > 0:07:09served inside a golden sugar-blown apple,
0:07:09 > 0:07:12which sits in a frozen apple granita.
0:07:12 > 0:07:14You don't want them too thick cos you won't be able to eat it,
0:07:14 > 0:07:18but, if it's too thin, they'll dissolve and shatter everywhere.
0:07:18 > 0:07:21- You've got to get that balance right.- Yeah.
0:07:21 > 0:07:25This pudding was one of those rare treats that ate as well as it looked
0:07:25 > 0:07:27and it looked utterly ravishing.
0:07:27 > 0:07:32There is a lot of apple in it but also some hazelnut crumble and some
0:07:32 > 0:07:35- very sweet custard. - You had me on crumble.
0:07:35 > 0:07:37- HE LAUGHS - What a sell!
0:07:39 > 0:07:41Blowing sugar is a tricky process.
0:07:42 > 0:07:44If you get this at the banquet,
0:07:44 > 0:07:47you will have to spend pretty much all day blowing up apples.
0:07:47 > 0:07:50It's not as though I'm going to have other dishes there, is it?!
0:07:50 > 0:07:53Yeah, it's got to be better to do than pommes souffle for a starter.
0:07:53 > 0:07:55Well, let's face it...
0:07:55 > 0:07:58Don't you worry about the pommes souffle, boys, they'll be there.
0:07:58 > 0:08:01The apples are extremely fragile.
0:08:01 > 0:08:03- Ahhh, you- BLEEP!
0:08:06 > 0:08:08The bloke's blowing sugar.
0:08:08 > 0:08:11That's a skill. It's phenomenal!
0:08:11 > 0:08:14He has the confidence in himself to blow sugar in this competition.
0:08:14 > 0:08:15Hats off.
0:08:17 > 0:08:20Before Adam plates up, he must make his apple snow,
0:08:20 > 0:08:22using liquid nitrogen.
0:08:22 > 0:08:24Fresh green apple juice?
0:08:24 > 0:08:28Yeah, sweetened with a little bit of...sugar.
0:08:31 > 0:08:33- You just keep spraying it into the liquid nitrogen?- Yeah.
0:08:35 > 0:08:39To complete the dish, Adam begins filling his sugar-blown apples,
0:08:39 > 0:08:42with whipped custard flavoured with meadowsweet,
0:08:42 > 0:08:43a herb from the rose family.
0:08:45 > 0:08:46Then apple compote.
0:08:48 > 0:08:49Oh, wow.
0:08:49 > 0:08:52- That's impressive, innit? - That is impressive!
0:08:52 > 0:08:55He finishes the filling with a hazelnut crumble.
0:08:56 > 0:08:58So it literally is an apple crumble and custard.
0:08:58 > 0:09:01An apple crumble in an apple.
0:09:02 > 0:09:06The golden apples are served with the apple granita snow, to finish.
0:09:14 > 0:09:15That looks stunning.
0:09:15 > 0:09:18Marathon effort, that. Well done.
0:09:18 > 0:09:21- Cheers, boys.- Well done, chief.
0:09:21 > 0:09:23Glad I'm first. I can go and have a big fat cigar now!
0:09:23 > 0:09:25THEY LAUGH
0:09:34 > 0:09:35SHE GASPS
0:09:35 > 0:09:38It's absolutely beautiful, isn't it?
0:09:38 > 0:09:41It's probably the most visually stunning dish I've seen all week.
0:09:41 > 0:09:43- I agree.- Absolutely fantastic.
0:09:45 > 0:09:49Look at that. Who could make sugar that thin?!
0:09:49 > 0:09:50Beautiful.
0:09:50 > 0:09:54Mmmm! Love the cleanness of the apple snow.
0:09:54 > 0:09:58As it melts in your mouth, it releases all those sort of
0:09:58 > 0:10:00acidic appley notes. It's beautiful.
0:10:00 > 0:10:04Custard, then you cut down into the hazelnut crumble at the bottom -
0:10:04 > 0:10:06- some great flavour there. - Yeah. Really good.
0:10:06 > 0:10:10I've never seen anything like this before.
0:10:10 > 0:10:13To pull it off to this level...
0:10:13 > 0:10:15I'm quite... I'm quite astounded.
0:10:15 > 0:10:19My only concern is doing that for a banquet. That's a lot of work there.
0:10:19 > 0:10:22- But flavour-wise... Can't fault that dish.- No.
0:10:22 > 0:10:24I actually think this is probably
0:10:24 > 0:10:26one of the best puddings I've ever eaten.
0:10:26 > 0:10:28It just ticks every box.
0:10:28 > 0:10:31I'd be absolutely gobsmacked if that isn't on the shortlist.
0:10:31 > 0:10:34- Does it make you nervous? - Oh, massively, yeah.
0:10:34 > 0:10:38The chefs must score each other's dishes.
0:10:38 > 0:10:39It's a 10 from me.
0:10:39 > 0:10:42The average of their scores will be added to the judges'
0:10:42 > 0:10:45to help determine the final leaderboard.
0:10:45 > 0:10:47- 10, all day long.- Yeah, that's a full house of 10s then.
0:10:47 > 0:10:49I'm going to give this 10 as well.
0:10:49 > 0:10:50Fantastic bit of cooking.
0:10:50 > 0:10:53I can't fault anything in this dish, so I give it a 10.
0:10:53 > 0:10:55I have to give it a 10.
0:10:55 > 0:10:58This is not just a Golden Empire, it's a gold medal.
0:10:58 > 0:11:00It's just another 10, really, isn't it?
0:11:05 > 0:11:07Next up is Mark Abbott.
0:11:07 > 0:11:10He went straight through to win the first course.
0:11:10 > 0:11:12So he's already cooking at this banquet.
0:11:12 > 0:11:15He is nothing if not a competitor.
0:11:17 > 0:11:20Mark's fairy dessert scored highly in the heats.
0:11:20 > 0:11:23And, like Adam's dish, it involves complex sugar work,
0:11:23 > 0:11:26this time to create a union flag.
0:11:26 > 0:11:31So I've made a sugar mix, ground it down, coloured it into the colours,
0:11:31 > 0:11:33and I've got three templates... Look at that.
0:11:33 > 0:11:36Using the templates, Mark sprinkles the sugar,
0:11:36 > 0:11:38then sets by baking in the oven.
0:11:38 > 0:11:41He will repeat the process with each coloured sugar
0:11:41 > 0:11:43to build up the flag pattern.
0:11:43 > 0:11:45You love making work for yourself, don't you?
0:11:45 > 0:11:47If it's going to be easy, what's the point?
0:11:47 > 0:11:52Time to Reflect is inspired by Mark's working life,
0:11:52 > 0:11:54spent all over the UK.
0:11:54 > 0:11:58He's combining different techniques he's learned into one celebratory
0:11:58 > 0:12:00patriotic dessert.
0:12:00 > 0:12:03Like Mark's other courses, it's a complex dish,
0:12:03 > 0:12:05with mixed berry and yoghurt elements
0:12:05 > 0:12:07served under the flag tuile.
0:12:08 > 0:12:10So how many of these is it per portion?
0:12:10 > 0:12:12- Just one?- Just one, mate.
0:12:13 > 0:12:16When it comes to something as accurate as this,
0:12:16 > 0:12:17you need to have extras.
0:12:17 > 0:12:19If you get this dish through to the banquet,
0:12:19 > 0:12:23you'll be doing 120 pommes souffles to start,
0:12:23 > 0:12:27and you'll need to do about, my guess, 120 of these, as well.
0:12:27 > 0:12:29Indeed, yeah. If I get it to there.
0:12:29 > 0:12:31If I have to bring my own sleeping bag
0:12:31 > 0:12:34and sleep on the kitchen floor to get it there, I'll be there.
0:12:34 > 0:12:38We gave him four 9s for this dish. He will not be happy with that.
0:12:38 > 0:12:39I like him already.
0:12:39 > 0:12:41For me, there were just too many elements
0:12:41 > 0:12:43and I didn't think they all went together perfectly.
0:12:45 > 0:12:48To ensure there aren't too many flavours competing on the plate,
0:12:48 > 0:12:51Mark's made some alterations.
0:12:51 > 0:12:55He's changed the jelly from English sparkling wine and honey
0:12:55 > 0:12:56to strawberry.
0:12:56 > 0:12:59He then adds dehydrated sponge,
0:12:59 > 0:13:01soaked in blackberry pickling liquor,
0:13:01 > 0:13:03pickled blackberries,
0:13:03 > 0:13:06and strawberries compressed in English sparkling wine.
0:13:06 > 0:13:09People that we'll be cooking for at the banquet are the ones who have
0:13:09 > 0:13:12given so much for Britain.
0:13:12 > 0:13:15And I want to represent that, so it's served in a thank you box.
0:13:15 > 0:13:18Next is a smaller serving of blueberry compote,
0:13:18 > 0:13:21then a chocolate and blackberry marquise.
0:13:23 > 0:13:25New yoghurt crispies add texture.
0:13:25 > 0:13:28That looks awesome. What are you thanking the judges for?
0:13:28 > 0:13:31Putting you through on the starter?
0:13:32 > 0:13:34Mark tops with yoghurt sorbet.
0:13:34 > 0:13:37How has the sugar work turned out, Mark?
0:13:37 > 0:13:40- Yeah, I'm really happy with it. - I wouldn't even consider it.
0:13:42 > 0:13:43Doing that for a banquet - it's suicide!
0:13:44 > 0:13:46- You got it in?- Yeah.
0:13:46 > 0:13:49How many chefs does it take to close a box?
0:13:49 > 0:13:50Thank you.
0:13:53 > 0:13:56OK, ladies, present it, obviously,
0:13:56 > 0:13:58so that they can read the 'thank you' like that.
0:13:58 > 0:13:59Thank you very much.
0:14:01 > 0:14:03- Well done, chief. - Thank you very much.
0:14:03 > 0:14:05Well done, mate. Looks really nice.
0:14:05 > 0:14:07- Well done, Mark.- Really nice. - Thank you.
0:14:12 > 0:14:14- Intriguing.- Very.
0:14:19 > 0:14:20It's a shoebox.
0:14:23 > 0:14:25- Oh!- Isn't that beautiful?
0:14:25 > 0:14:30It's so proudly and uncompromisingly British.
0:14:30 > 0:14:32And I love it.
0:14:32 > 0:14:35Well, it's hitting the brief already, just by the visuals...
0:14:35 > 0:14:37Speaks for itself, doesn't it?
0:14:37 > 0:14:40Look how thin that sugar work is. It's just beautiful.
0:14:40 > 0:14:44The sponge has just got that real kick of a trifle
0:14:44 > 0:14:47that I would have had as a child and I love that.
0:14:47 > 0:14:50I like the sponge, I like the berries, I love the jelly.
0:14:50 > 0:14:53The strawberry jelly - there's absolutely
0:14:53 > 0:14:55hardly any flavour at all.
0:14:55 > 0:14:57That jelly is really tasty.
0:14:57 > 0:14:59You can really get the strawberry taste in it.
0:14:59 > 0:15:03I think the chocolate marquise is really quite plain.
0:15:03 > 0:15:06It just muddies the flavours.
0:15:06 > 0:15:09I don't dislike the chocolate mousse. I'm just not sure if it needs to be in there.
0:15:09 > 0:15:12I'm beginning to wonder why I gave it 9.
0:15:12 > 0:15:14I think there's not one single thing on this pudding
0:15:14 > 0:15:16that's as good as it was before.
0:15:16 > 0:15:18This is definitely shortlist-able.
0:15:18 > 0:15:22I think that guests at a banquet would definitely remember it.
0:15:22 > 0:15:24However, this isn't blowing me away.
0:15:26 > 0:15:30Nothing's at fault here, so it's a 10 for me.
0:15:30 > 0:15:32Strong 9 for me.
0:15:32 > 0:15:35I still think it would be a wonderful thing to see at a banquet.
0:15:35 > 0:15:38But the actual cooking isn't good enough.
0:15:38 > 0:15:40I'm going to give it an 8.
0:15:40 > 0:15:41I'll give it a 7.
0:15:43 > 0:15:46I'm going to score it a 9. I mean, the dish itself looks brilliant.
0:15:49 > 0:15:53Already on a shortlist are London and the south-east's Mark Froydenlund
0:15:53 > 0:15:55and Scotland's Michael Bremner.
0:15:55 > 0:15:58And they are daring to think about getting through.
0:15:58 > 0:16:01It could actually be us cooking at the Palace of Westminster.
0:16:01 > 0:16:05The thought of getting through to the banquet is unbelievable.
0:16:05 > 0:16:09- Every time you're one step further, you just want it even more.- Yeah.
0:16:09 > 0:16:13London and the south-east have been there six years in a row,
0:16:13 > 0:16:15- so I don't want to let the side down, either.- Yeah, right.
0:16:18 > 0:16:21Last to cook in this group is Phil Carmichael.
0:16:21 > 0:16:23He has had a mixed week.
0:16:23 > 0:16:26His scores for two courses left him mid-table
0:16:26 > 0:16:28but he is on the fish shortlist.
0:16:31 > 0:16:33His dessert, Cup of Tea for Ma'am,
0:16:33 > 0:16:36is a panna cotta flavoured with Earl Grey tea,
0:16:36 > 0:16:39reportedly a favourite of the Queen.
0:16:39 > 0:16:43It's topped with charred orange and served with shortbread sugar cubes.
0:16:43 > 0:16:47It was Phil's most visually imaginative dish
0:16:47 > 0:16:48and his highest scoring.
0:16:48 > 0:16:51Haven't really made any sort of... much changes to it,
0:16:51 > 0:16:53so hopefully they'll still be impressed.
0:16:54 > 0:16:57Phil Carmichael... Rather unassuming in manner,
0:16:57 > 0:17:00but an absolutely wonderful chef.
0:17:00 > 0:17:02Well, I loved his last pudding.
0:17:02 > 0:17:04It's a very British dish.
0:17:04 > 0:17:06Not only does it have the Earl Grey tea cream
0:17:06 > 0:17:08but there is a very nice shortbread.
0:17:08 > 0:17:10I mean, really seriously short shortbread too.
0:17:10 > 0:17:12Earl Grey is my tea of choice.
0:17:12 > 0:17:14But often it doesn't quite come across
0:17:14 > 0:17:17when people try to do things with it.
0:17:17 > 0:17:18Sometimes tea should just be tea.
0:17:18 > 0:17:20Let's see what he's going to do with it.
0:17:20 > 0:17:21I had to give it a 10
0:17:21 > 0:17:24because each individual part was perfectly prepared.
0:17:24 > 0:17:27I mean, I'm actually intrigued as to how he's going to pull this off.
0:17:29 > 0:17:33Phil has set his Earl Grey panna cottas in vintage teacups.
0:17:33 > 0:17:37- So, Phil, are you happy with the set on your panna cotta?- Yeah.
0:17:37 > 0:17:39He tops with orange gel.
0:17:40 > 0:17:42And charred orange pieces.
0:17:43 > 0:17:47- Do you fancy a cup of tea?- I do!
0:17:47 > 0:17:52Phil's only change to the dish is a new edition of frozen orange cells.
0:17:52 > 0:17:55Orange powder garnishes.
0:17:55 > 0:17:59Cocoa nib shortbread sugar cubes are dusted in cinnamon sugar...
0:18:00 > 0:18:03..and served in silver sugar bowls.
0:18:07 > 0:18:09Well, I'm loving the wobble, Phil.
0:18:09 > 0:18:12Yeah? Good. Means it's not too soft.
0:18:12 > 0:18:14There's the sugar tongs as well.
0:18:14 > 0:18:17- Thank you. Thank you. - Well done, Phil.
0:18:17 > 0:18:19Beautiful dish, yet again.
0:18:19 > 0:18:21- Finished on a high there.- Thank you. - Looks great.
0:18:21 > 0:18:23Fingers crossed they'll still love it today.
0:18:34 > 0:18:36This is one of those puddings you're desperate to stick
0:18:36 > 0:18:38your teaspoon into. It's got this intrigue about it.
0:18:38 > 0:18:41Last time, my orange was more charred,
0:18:41 > 0:18:43and it looked a bit more attractive.
0:18:43 > 0:18:45I love the idea. A Great British cup of tea
0:18:45 > 0:18:48- at the end of the Great British banquet.- Nice and simple.
0:18:49 > 0:18:51I could eat this shortbread
0:18:51 > 0:18:53until there was no shortbread left to be eaten!
0:18:53 > 0:18:55I think it's absolutely delicious.
0:18:55 > 0:18:58The shortbread is absolutely fantastic.
0:18:58 > 0:19:02One lump or two? Actually, one lump, or five or six, in this case!
0:19:02 > 0:19:04One of the nicest bits of shortbread I've ever tried.
0:19:04 > 0:19:07But, for me, there's not enough wow factor.
0:19:07 > 0:19:10I think the flavour that he's got in the tea, it's brilliant.
0:19:10 > 0:19:13It's got the bergamot. Blends in well with the orange.
0:19:13 > 0:19:16- It's delicious. - Match made in heaven.
0:19:16 > 0:19:20You know, you have to get the bergamot exactly right.
0:19:20 > 0:19:24- Here, it's too little.- I think it's a very elegant and understated dish.
0:19:24 > 0:19:26Compared to the puddings we've seen so far,
0:19:26 > 0:19:28it hasn't got the whizz and the bang.
0:19:28 > 0:19:32This is for the more refined, discerning banquet-goer.
0:19:32 > 0:19:35Oh! I like to think of myself among them.
0:19:35 > 0:19:39There's not enough wow element on it, so I'm going to give it a 7.
0:19:39 > 0:19:43It doesn't have the razzmatazz of a banquet. An 8.
0:19:43 > 0:19:45It's not my favourite dish of the day so far.
0:19:45 > 0:19:47So I'm going to give it a 9.
0:19:47 > 0:19:50To be honest, I'm just not sure it delivers in the eating.
0:19:50 > 0:19:52I think I'm going to give it an 8.
0:19:52 > 0:19:54It reveals more all the time.
0:19:54 > 0:19:55It's a 9 for me.
0:19:55 > 0:19:57Look at it. It's beautiful.
0:19:59 > 0:20:03The second group into the kitchen are Mark Froydenlund
0:20:03 > 0:20:04and Josh Eggleton.
0:20:04 > 0:20:06- Best of luck.- Good luck.
0:20:09 > 0:20:12We've seen three pretty strong dishes this morning.
0:20:12 > 0:20:14Yeah, really nice.
0:20:14 > 0:20:17- Erm, has it got you worried?- Yeah, I think it has a bit, actually.
0:20:17 > 0:20:19Can I just say, nothing that's happened this morning
0:20:19 > 0:20:22has dispelled my view that puddings are my favourite course.
0:20:22 > 0:20:23I'm not surprised.
0:20:23 > 0:20:25I mean, we've just had three brilliant puddings.
0:20:25 > 0:20:29These are very, very considered, beautiful
0:20:29 > 0:20:31and, you know, outstanding puddings.
0:20:31 > 0:20:35I think this is going to be one of those days when we're going to be
0:20:35 > 0:20:38so happy there's a really bad pudding or two there,
0:20:38 > 0:20:39which we WON'T have to finish!
0:20:42 > 0:20:44First to cook is Mark Froydenlund.
0:20:44 > 0:20:47Apart from a poorly-received fish course,
0:20:47 > 0:20:49Mark has cooked well all week.
0:20:49 > 0:20:51His starter just lost out to Mark Abbott
0:20:51 > 0:20:54and his main course made the banquet shortlist.
0:20:57 > 0:21:00Today's dessert is inspired by the Commonwealth.
0:21:00 > 0:21:02I was looking at countries that I could focus on
0:21:02 > 0:21:05and then I was reading about the Caribbean and in particular Grenada.
0:21:05 > 0:21:08- Right.- And they've got some amazing ingredients there,
0:21:08 > 0:21:12which we can use and we do use a lot in our cooking in Britain.
0:21:12 > 0:21:14Lots of rum, lots of spices.
0:21:14 > 0:21:17- Yeah.- Tropical fruits. - What does that equal?
0:21:17 > 0:21:19It equals, hopefully, a 10.
0:21:20 > 0:21:22Pineapple and coconut
0:21:22 > 0:21:26make up the main elements of Mark's Island Of Spice,
0:21:26 > 0:21:27with a ginger sponge
0:21:27 > 0:21:30and a pineapple, finger lime and rum syrup.
0:21:30 > 0:21:34It received mixed reviews from the judges in the regional heats.
0:21:35 > 0:21:38Grace, Mark Froydenlund is Marcus Wareing's head chef.
0:21:38 > 0:21:41- OK.- And he's had a pretty good final so far.
0:21:41 > 0:21:43His pudding, however,
0:21:43 > 0:21:46wasn't as good as a chef of his quality should produce, in my view.
0:21:46 > 0:21:49It wasn't particularly exciting to look at.
0:21:49 > 0:21:52It was, for me, a little bit bitty.
0:21:52 > 0:21:54Again, a bit of tweakage here could turn it into a 10.
0:21:54 > 0:21:57I think it needs a bit more than just mere tweakage.
0:21:58 > 0:22:01I just need to improve the sponge a little bit.
0:22:01 > 0:22:04Erm, just got to be careful with the sweetness of this dish as well -
0:22:04 > 0:22:05pineapple, very sweet.
0:22:05 > 0:22:08So, yeah, it's quite a difficult one to get right, actually.
0:22:08 > 0:22:09Yeah.
0:22:11 > 0:22:15First on to his new Grenada island-shaped plates
0:22:15 > 0:22:16is pineapple sorbet.
0:22:16 > 0:22:18- How's it going, Mark?- Good.
0:22:18 > 0:22:20- I'm glad you're here.- Yeah?
0:22:20 > 0:22:23Confit pineapple is next,
0:22:23 > 0:22:26with aerated coconut panna cotta,
0:22:26 > 0:22:28ginger sponge...
0:22:29 > 0:22:34..and coconut meringues, with a sprinkle of pineapple powder.
0:22:34 > 0:22:36The thing for me was to make sure the Commonwealth
0:22:36 > 0:22:38was represented at the banquet,
0:22:38 > 0:22:41because I think it's a really important part of our food history.
0:22:41 > 0:22:43I think that's what's really nice about Great Britain, isn't it?
0:22:43 > 0:22:45That we take on other cultures.
0:22:45 > 0:22:47- Yeah.- And kind of embed them into our own.
0:22:47 > 0:22:51Mark finishes the dish with lime zest,
0:22:51 > 0:22:55pineapple, finger lime and rum syrup, and edible flowers.
0:22:57 > 0:22:59- OK, guys.- Yeah.
0:23:01 > 0:23:02Brilliant.
0:23:05 > 0:23:08- Very nice. Looks good, that, mate. - Cheers. Thank you.- Well done.
0:23:08 > 0:23:12- Oh, wow.- That looks nice. - That does look good.
0:23:12 > 0:23:15- Pleased?- Yeah. Relieved, anyway. Yeah.
0:23:15 > 0:23:16End of a hard week.
0:23:16 > 0:23:18I think you can feel everybody's relief.
0:23:18 > 0:23:20As each dish goes out the door,
0:23:20 > 0:23:22the tension in the kitchen goes down a little bit.
0:23:22 > 0:23:24Yeah, the tension follows the dishes.
0:23:27 > 0:23:31Thank you very much. I think it's a little prettier than it was before.
0:23:31 > 0:23:33Well, it's more interesting because of the plate.
0:23:33 > 0:23:35I think that pretty much looks like
0:23:35 > 0:23:37the tropics on a plate.
0:23:37 > 0:23:38- Yeah.- Yeah, it looks lovely.
0:23:38 > 0:23:41I really like the flavour of the sorbet,
0:23:41 > 0:23:45because I think that pineapple and that little bit of citrus
0:23:45 > 0:23:48from the lime is really sparky.
0:23:48 > 0:23:50Pineapple sorbet is absolutely delicious.
0:23:50 > 0:23:52Really fresh flavour.
0:23:52 > 0:23:53I am a little bit concerned about
0:23:53 > 0:23:56the sort of higgledy-piggledy nature of it, though.
0:23:56 > 0:23:59The arrangement doesn't look amazing.
0:23:59 > 0:24:01The aerated panna cotta is just phenomenal.
0:24:01 > 0:24:03It's beautiful.
0:24:03 > 0:24:05One of the joys of panna cotta is the texture.
0:24:05 > 0:24:07"Why aerate it?" is the question.
0:24:07 > 0:24:09It's actually quite a sweet pudding as well, isn't it?
0:24:09 > 0:24:11It's very, very sweet.
0:24:11 > 0:24:15I think that the meringues tip over the sugar content just too much.
0:24:15 > 0:24:17There's not a lot of joy in it, either, is there?
0:24:17 > 0:24:20You think it's going to be fun but the reality is it's not fun.
0:24:20 > 0:24:24- There's not a single element on here...- No.- ..that's wrong.
0:24:24 > 0:24:27There's nothing on this plate that's completely knocking my socks off.
0:24:27 > 0:24:32I'm not enjoying this as much as I did last time, and it's a 6.
0:24:32 > 0:24:35It's up there with the best desserts we've had today.
0:24:35 > 0:24:37It's just not working, so I'm going to give it a 7.
0:24:37 > 0:24:39I haven't got a bad thing to say about it
0:24:39 > 0:24:40so I'm going to give him a 10.
0:24:40 > 0:24:42It's a delicious plate of food
0:24:42 > 0:24:45but I'm not sure if I can see it at the banquet.
0:24:45 > 0:24:46This is a 7.
0:24:46 > 0:24:48It's just not devourable.
0:24:51 > 0:24:53Next is Josh Eggleton.
0:24:53 > 0:24:56He's hoping to make his second shortlist of the week
0:24:56 > 0:24:59and impress as much as he did with his main course.
0:25:01 > 0:25:04Well, Grace, you remember Josh because you judged him in the heats.
0:25:04 > 0:25:06Yeah, I absolutely remember him. I love his story.
0:25:06 > 0:25:09This is the man who comes back and back and back, isn't it?
0:25:09 > 0:25:10How many times is this that...
0:25:10 > 0:25:12- Third.- Yeah.
0:25:12 > 0:25:14He's like a terrier. You can't knock him down.
0:25:14 > 0:25:16- But that's great, isn't it? - I love that completely.
0:25:16 > 0:25:19This beetroot ice cream dish, for me, I loved it.
0:25:19 > 0:25:22The whole spectacle is just something
0:25:22 > 0:25:23that I just fell in love with.
0:25:23 > 0:25:26- I gave it a 9.- So did I.
0:25:27 > 0:25:29Josh's striking dish is a serve-yourself
0:25:29 > 0:25:32beetroot and white chocolate ice cream.
0:25:32 > 0:25:35The inspiration is the revival of the British high street
0:25:35 > 0:25:38and growth of independent producers,
0:25:38 > 0:25:42served on a model high street with market stalls holding the ice cream
0:25:42 > 0:25:47garnishes which include carrot cake, carrot tuiles and beetroot syrup.
0:25:50 > 0:25:51Guys, can you give us a hand, please?
0:25:51 > 0:25:53I'll give you a hand.
0:25:53 > 0:25:55That's a big machine.
0:25:57 > 0:26:00Fun, humour, you know, a sense of theatre.
0:26:00 > 0:26:03I think all those things came across.
0:26:03 > 0:26:05- Do you need a licence for that? - Where are we going with it, Josh?
0:26:05 > 0:26:08Yeah, you need a licence to drive it, yeah.
0:26:08 > 0:26:09- Just here.- Just here?- Perfect. Thanks, mate.
0:26:09 > 0:26:12Who doesn't want to see five or six ice cream machines
0:26:12 > 0:26:15plonked in the middle of the Palace of Westminster?
0:26:15 > 0:26:17I think it's a great idea at the end of a banquet.
0:26:17 > 0:26:20So the judges are going to be serving their own?
0:26:20 > 0:26:23It's a bit of fun, you know? We're going to make them get off their chairs.
0:26:23 > 0:26:26- What flavour is it, Josh?- This is beetroot and white chocolate.
0:26:27 > 0:26:30I quite like a lot of vegetables in desserts, you know?
0:26:30 > 0:26:33I'm really looking forward to tasting this dessert.
0:26:33 > 0:26:35It's an interesting combination, white chocolate and beetroot.
0:26:35 > 0:26:36Maybe we should be worried.
0:26:36 > 0:26:39From what I see of it, it's going to be quite interactive.
0:26:39 > 0:26:42- I quite like that sort of stuff. - If he nails it, it's the best cone,
0:26:42 > 0:26:45the best ice cream you've ever eaten, it could be a banquet dish.
0:26:45 > 0:26:47- Yeah.- I think we're drawing the short straw going last today.
0:26:47 > 0:26:49It really ups the pressure, doesn't it?
0:26:49 > 0:26:51The hazelnut cones smell amazing, Josh.
0:26:51 > 0:26:55Josh's cone maker has attracted the attention of his fellow chefs.
0:26:55 > 0:26:57- So I've got another one. - That's why it spins.
0:26:57 > 0:27:00- There's two in there. Ohh! - What's this?
0:27:00 > 0:27:02Oh, look at that. That's clever.
0:27:02 > 0:27:03Oh, that is clever.
0:27:03 > 0:27:04It's genius.
0:27:04 > 0:27:08Into the bottom of the cooled cones, Josh pipes dark chocolate
0:27:08 > 0:27:12which will set firm, and lemon thyme puree.
0:27:14 > 0:27:17He serves the cones on the ice cream cart,
0:27:17 > 0:27:21and gets the other chefs to help with his props.
0:27:21 > 0:27:22That looks phenomenal.
0:27:23 > 0:27:26Class. It looks like a giant Scalextric track.
0:27:27 > 0:27:30- Yeah!- Oh, my God.
0:27:30 > 0:27:33- He's a nutter. - He's absolutely off his head.
0:27:33 > 0:27:35I'm celebrating those Great Britons
0:27:35 > 0:27:37that are bringing the high street back.
0:27:37 > 0:27:41Josh assembles his market stalls with his garnishes.
0:27:41 > 0:27:43Beetroot syrup,
0:27:43 > 0:27:45carrot cake,
0:27:45 > 0:27:46carrot tuiles
0:27:46 > 0:27:48and frozen raspberry pieces.
0:27:50 > 0:27:52OK.
0:27:53 > 0:27:55And then the carrots there.
0:27:57 > 0:27:59- Easy.- Off you go.
0:28:06 > 0:28:07Mate, that was genius.
0:28:07 > 0:28:10That's the first time I've ever seen a high street on a...
0:28:10 > 0:28:13- Well done.- Simple? Simple, simple. - That looks beautiful.
0:28:15 > 0:28:17Now, that is a beautiful sight.
0:28:20 > 0:28:21That was a wow factor, wasn't it?
0:28:21 > 0:28:23I think this is a game changer.
0:28:23 > 0:28:24You reckon?
0:28:28 > 0:28:31Stand by for blast-off!
0:28:31 > 0:28:33He's certainly going to turn a few heads with that one.
0:28:37 > 0:28:39I think it's a lot of fun.
0:28:39 > 0:28:41You could see everybody having a bit of a laugh.
0:28:41 > 0:28:43You know, back to their childhood almost, isn't it?
0:28:43 > 0:28:46- Mm.- I'm enjoying this even more...
0:28:46 > 0:28:48Than last time.
0:28:48 > 0:28:53- ..than last time.- I think it feels more elegantly beetrooty, actually.
0:28:53 > 0:28:55I love the raspberries and the beetroot together.
0:28:55 > 0:28:58I think it's more unctuous, I think it's more luxurious,
0:28:58 > 0:28:59it's a bit more creamy.
0:28:59 > 0:29:02- Do you reckon it's sweet enough? - Yeah.- I do, yeah.
0:29:02 > 0:29:05I love that lemon and thyme section at the bottom.
0:29:05 > 0:29:09I didn't even notice it last time, really, but this time, yes.
0:29:09 > 0:29:11Has this improved all the way round, do you think?
0:29:11 > 0:29:13- Yes.- Yeah.
0:29:13 > 0:29:17I just don't think on the cooking and gastronomy level
0:29:17 > 0:29:19it cuts the mustard.
0:29:19 > 0:29:20A little bit on the big side, but...
0:29:20 > 0:29:24- Yeah.- That's not going to take away from the enjoyment of it.
0:29:24 > 0:29:27It would be quite difficult to eat this sat in your...
0:29:27 > 0:29:28In your Sunday best?
0:29:28 > 0:29:31- ..in your Sunday best.- Yeah.
0:29:31 > 0:29:34As it got towards the end, it got a bit sickly.
0:29:34 > 0:29:36I'm going to have to go for an 8.
0:29:36 > 0:29:37I'm going to give it a 9.
0:29:37 > 0:29:39For the creativity and showmanship,
0:29:39 > 0:29:40I'm going to give it 9.
0:29:42 > 0:29:43I'm going to go for a 9.
0:29:43 > 0:29:45I think it's terrific fun
0:29:45 > 0:29:48and I'm going to give it an 8.
0:29:51 > 0:29:53Central champion Danny Gill,
0:29:53 > 0:29:54the north-east's Tommy Banks
0:29:54 > 0:29:57and Michael Bremner from Scotland
0:29:57 > 0:30:00are the final three into the kitchen.
0:30:00 > 0:30:02- All the best. Nice one. - Good luck, buddy.
0:30:02 > 0:30:04- Best of luck, mate. - Last one. All the best.
0:30:10 > 0:30:12Five down, three to go.
0:30:12 > 0:30:15There's too many dishes that could be at the banquet,
0:30:15 > 0:30:16to be really honest with you.
0:30:16 > 0:30:19I'm absolutely dying to give another 10.
0:30:19 > 0:30:22It feels so good to give a 10!
0:30:22 > 0:30:25And then I tailed off and I've been critical.
0:30:25 > 0:30:26I've got a 10 in me.
0:30:28 > 0:30:29First is Danny Gill.
0:30:29 > 0:30:31He's a former head chef
0:30:31 > 0:30:35at GBM veteran Daniel Clifford's two Michelin-starred restaurant,
0:30:35 > 0:30:38so he's used to the pressures of a top-class kitchen,
0:30:38 > 0:30:40but he's had a tough week.
0:30:40 > 0:30:43Although all his dishes have made the chefs' shortlists,
0:30:43 > 0:30:45he's failed to impress the judges.
0:30:45 > 0:30:48You know, I really want to get on that shortlist today.
0:30:48 > 0:30:51I hope you do because I've enjoyed your food all week.
0:30:51 > 0:30:53- Thank you, Tom. - I've scored it high all week.
0:30:53 > 0:30:55You know, I came here to get to the banquet.
0:30:55 > 0:30:57Obviously I can take heed in
0:30:57 > 0:31:00you guys appreciating it, even if the judges haven't.
0:31:00 > 0:31:03- A moral victory! - Is there such a thing?
0:31:05 > 0:31:08So, Grace, next up is Danny Gill.
0:31:08 > 0:31:10His food's been delicious so far,
0:31:10 > 0:31:13but he didn't do anything to excite us.
0:31:13 > 0:31:16So, against the competition that he's got around today,
0:31:16 > 0:31:18that's just not good enough.
0:31:18 > 0:31:21See, I'm not sure what you're doing to these chefs,
0:31:21 > 0:31:23because he's clearly falling to pieces
0:31:23 > 0:31:26every time he's faced with your three faces.
0:31:26 > 0:31:28So, well, I'm rooting for him.
0:31:30 > 0:31:33We didn't like his pudding the first time round,
0:31:33 > 0:31:36but he's come back with a completely new dish.
0:31:36 > 0:31:38He's called it a Great British Treasure,
0:31:38 > 0:31:41and it sounds to me like a great British Treasure Chest
0:31:41 > 0:31:43of jolly nice things.
0:31:43 > 0:31:48Danny's original dessert scored as low as a 4 in the heats.
0:31:48 > 0:31:50He's sticking with raspberry and Earl Grey flavours,
0:31:50 > 0:31:53but presenting them differently.
0:31:53 > 0:31:58It's his take on a trifle, served with bite-sized Victoria sponges.
0:31:58 > 0:32:01My inspiration is a take on traditional British puddings,
0:32:01 > 0:32:03and trying to elevate them from the ordinary
0:32:03 > 0:32:05to be something truly exceptional.
0:32:05 > 0:32:08I just find Earl Grey works really well with raspberry.
0:32:08 > 0:32:11Oh, yeah, nice. Second Earl Grey dish of the day, as well.
0:32:11 > 0:32:13Got something to measure it against.
0:32:13 > 0:32:15I feel bad for Danny. He's put his heart into some of those dishes,
0:32:15 > 0:32:17especially his main course,
0:32:17 > 0:32:19and it's just not worked out for him so far.
0:32:19 > 0:32:21I want to see a great dessert from him, and just, you know,
0:32:21 > 0:32:23I want the judges to really appreciate it.
0:32:23 > 0:32:25Yeah, I feel for Danny.
0:32:25 > 0:32:26I am in the same position today.
0:32:26 > 0:32:30It'd be great to see him on the shortlist for the dessert.
0:32:30 > 0:32:33He certainly deserves it, in my opinion anyway.
0:32:33 > 0:32:37Determined not to go home without making a shortlist,
0:32:37 > 0:32:40Danny's serving a complex dessert.
0:32:40 > 0:32:42Raspberry posset and fresh raspberries
0:32:42 > 0:32:45make up the first layers of his trifle.
0:32:45 > 0:32:47Then, Danny fills Earl Grey sponge
0:32:47 > 0:32:52with white chocolate and raspberry mousse and raspberry gel -
0:32:52 > 0:32:55his take on a Victoria sandwich -
0:32:55 > 0:32:59finished with icing sugar and tempered white chocolate.
0:32:59 > 0:33:02Danny adds frozen raspberry pieces
0:33:02 > 0:33:07and raspberry laces to a regal treasure chest,
0:33:07 > 0:33:09then grates over white chocolate.
0:33:09 > 0:33:11Is it coming up the way you wanted?
0:33:11 > 0:33:12- Yeah, it's looking good.- Good.
0:33:12 > 0:33:16Nerve-racking, isn't it? Neither of us have been on the shortlist.
0:33:16 > 0:33:20To complete the trifle, Danny adds more Earl Grey sponge,
0:33:20 > 0:33:22raspberry and Earl Grey sorbet...
0:33:24 > 0:33:27..and Earl Grey and white chocolate espuma.
0:33:28 > 0:33:30This is what I call...
0:33:30 > 0:33:31a pudding.
0:33:32 > 0:33:37The dishes are topped with a tempered white chocolate disc,
0:33:37 > 0:33:39and freeze-dried raspberries.
0:33:39 > 0:33:42Hot raspberry compote is served in mini saucepans.
0:33:48 > 0:33:49- OK.- Yeah.
0:33:49 > 0:33:52Come on, you.
0:33:55 > 0:33:59Well, it's been a pleasure, I'll see you all later!
0:33:59 > 0:34:02- Well done.- Nice one, mate. Phenomenal effort, that.- Cheers.
0:34:02 > 0:34:03- Well done.- Thank you.
0:34:14 > 0:34:17Danny's throwing the kitchen sink at this.
0:34:18 > 0:34:20- He is.- There we go.
0:34:20 > 0:34:21Timber!
0:34:21 > 0:34:23I think he's pulled it out of the bag.
0:34:23 > 0:34:26Oh, yeah. And what an amount of work he had to do there, as well.
0:34:28 > 0:34:30This is absolutely delicious,
0:34:30 > 0:34:33but the raspberry is so overpowering you don't get the Earl Grey.
0:34:33 > 0:34:36I think I'm really missing that Earl Grey tea flavour.
0:34:36 > 0:34:37If that was more prominent,
0:34:37 > 0:34:40it would really cut through that richness in the raspberries.
0:34:40 > 0:34:41It's almost like a trifle, though,
0:34:41 > 0:34:45I don't think you can really get each element at a time.
0:34:45 > 0:34:47There's so much happening here, though.
0:34:47 > 0:34:49I'm consumed by it.
0:34:49 > 0:34:52He does seem to have borrowed elements
0:34:52 > 0:34:55from almost every pudding we've had today,
0:34:55 > 0:34:58and put them together in the cup.
0:34:58 > 0:34:59All the flavours sort of become muddled.
0:35:02 > 0:35:04I can't taste what's in the sponge.
0:35:04 > 0:35:06The cake is more bread than cake.
0:35:08 > 0:35:09So it's very odd.
0:35:09 > 0:35:11I like the idea behind this, it's very clever.
0:35:11 > 0:35:13Individually, there's lots of nice ideas,
0:35:13 > 0:35:16but when you combine them all together, they're too much.
0:35:17 > 0:35:20There's only one mark, and that's a 10.
0:35:20 > 0:35:21A bit too much?
0:35:21 > 0:35:24Yeah, you'd be flagging a little bit by the end of it.
0:35:24 > 0:35:28- I'm going to give it a 7. - I'm going to give this dish a 6.
0:35:28 > 0:35:30This would not do at the banquet.
0:35:30 > 0:35:33It's not gastronomic enough,
0:35:33 > 0:35:36and it's not worthy of our Great Britons.
0:35:36 > 0:35:37I give it an 8.
0:35:37 > 0:35:40When you're confronted by an unmitigated disaster,
0:35:40 > 0:35:42the only thing to do is enjoy it.
0:35:47 > 0:35:48Next is Michael Bremner.
0:35:50 > 0:35:54He's on the fish shortlist, but his starter was second from last,
0:35:54 > 0:35:57and his main course joint bottom.
0:35:57 > 0:35:58Like the rest of his menu,
0:35:58 > 0:36:02Michael's dessert is based on an award-winning Great Briton,
0:36:02 > 0:36:07the late Maitland Mackie CBE, a famous Scottish ice cream maker.
0:36:07 > 0:36:08This is a picture of him here.
0:36:10 > 0:36:13Oh, yeah? Wow, that's a great photo.
0:36:13 > 0:36:15So did you grow up eating his ice cream, then?
0:36:15 > 0:36:16Yeah, that's one of my first memories.
0:36:16 > 0:36:21- So that's a nostalgic sort of flavour for you?- Yeah.
0:36:21 > 0:36:23In the heats, Michael served a grown-up take
0:36:23 > 0:36:25on his favourite childhood desserts,
0:36:25 > 0:36:28but the judges felt there were too many elements,
0:36:28 > 0:36:30and none was executed well enough.
0:36:32 > 0:36:37Michael Bremner, the Scottish champion, tall as a caber.
0:36:37 > 0:36:39He's had a bit of an up-and-down week, to be honest,
0:36:39 > 0:36:43and his pudding, well, I didn't like it much at all.
0:36:43 > 0:36:45For me, he's going to have to do
0:36:45 > 0:36:47quite a lot more to make it work, really.
0:36:47 > 0:36:48Given the level of competition,
0:36:48 > 0:36:52he's going to have to ratchet this one up quite a few points.
0:36:53 > 0:36:55I could have done a lot better,
0:36:55 > 0:36:57but you learn all these things
0:36:57 > 0:36:59when you stand in this kitchen, don't you?
0:37:00 > 0:37:02Michael's simplified the dish
0:37:02 > 0:37:04to focus on Maitland Mackie's favourite flavours -
0:37:04 > 0:37:08whiskey and ginger ice cream with salted caramel mousse,
0:37:08 > 0:37:12chocolate and meringue wafer and honeycomb.
0:37:12 > 0:37:15I am really excited to taste this one.
0:37:15 > 0:37:18I just love Scotland in general, so I am happy.
0:37:18 > 0:37:20Great chefs can make small changes
0:37:20 > 0:37:24and turn disasters into triumphs, so who knows?
0:37:24 > 0:37:28Michael's refined dessert is served in new ice bowls.
0:37:28 > 0:37:30First is the salted caramel mousse.
0:37:33 > 0:37:36Next, the whiskey and ginger ice cream,
0:37:36 > 0:37:38based on a Whiskey Mac cocktail.
0:37:38 > 0:37:40They look absolutely amazing.
0:37:40 > 0:37:42- Thank you. - Have you made them yourself?
0:37:42 > 0:37:43Yeah.
0:37:44 > 0:37:47- Ice sculptor Michael! - THEY LAUGH
0:37:49 > 0:37:51Honeycomb pieces sit on top.
0:37:53 > 0:37:56- Is that an ice bowl?- A bowl made of ice? Wow.- Ice bowl, yeah.
0:37:58 > 0:38:02New Italian meringue and chocolate wafer, sandwiched with ganache,
0:38:02 > 0:38:04finishes the dish.
0:38:06 > 0:38:08Looks pretty special, that, Michael.
0:38:08 > 0:38:12Thank you. So it's that way facing the judges, towards you.
0:38:12 > 0:38:14That's great, thank you.
0:38:14 > 0:38:17- Brilliant, that.- Well done, mate.
0:38:17 > 0:38:18- Thank you.- Lovely. Finito, mate.
0:38:18 > 0:38:21- Cheers.- Congratulations. - Thanks a lot, man. Thank you.
0:38:23 > 0:38:25So let's just hope that the judges like it.
0:38:25 > 0:38:28- I'm sure they will.- They'll love it.
0:38:34 > 0:38:37I mean, maybe I am the ice queen, but I love this.
0:38:37 > 0:38:40It's a much more theatrical presentation, isn't it?
0:38:40 > 0:38:43I mean, you know, you sort of sit up and take notice.
0:38:43 > 0:38:44It's really unique. Beautiful.
0:38:44 > 0:38:46- It's inspired, isn't it? - Yeah. Definitely.
0:38:48 > 0:38:50That whiskey, it's great.
0:38:53 > 0:38:55- Wow.- Yeah, very good ice cream.
0:38:55 > 0:38:58This is absolute heaven.
0:38:58 > 0:39:00I think it's far more delicate now.
0:39:00 > 0:39:02And it's quite hard to make whiskey ice cream delicate.
0:39:02 > 0:39:05I just think it needs a bit more whiskey,
0:39:05 > 0:39:08- especially from a dessert from Scotland.- Yeah.
0:39:09 > 0:39:12Lovely, crunchy honeycomb.
0:39:12 > 0:39:15I love the meringues with the ganache inside.
0:39:15 > 0:39:17These are all good things.
0:39:17 > 0:39:19Do you think it's banquet-worthy?
0:39:19 > 0:39:20For me, today, it's not right up there
0:39:20 > 0:39:22with some of the top contenders.
0:39:22 > 0:39:25He's put a lot more effort into it since the heats.
0:39:25 > 0:39:28This is a much advanced pudding.
0:39:28 > 0:39:30It's a good pud, but it's not a great pud.
0:39:32 > 0:39:33None left, Danny.
0:39:33 > 0:39:34That says it all, doesn't it?
0:39:37 > 0:39:38It's a 9 for me.
0:39:39 > 0:39:41I'm going to give it a 9.
0:39:41 > 0:39:43I'm going down the line of an 8.
0:39:43 > 0:39:46I'm going one better. I liked it. I'm going to give it a 9.
0:39:46 > 0:39:49There's something very Scottish about this,
0:39:49 > 0:39:52and I love it. I'm going to give it a 9.
0:39:55 > 0:39:58So, guys, this is the first time we've all been in the final...
0:39:58 > 0:40:02How'd you find it? I've been there before, and it hurts.
0:40:03 > 0:40:06Yeah, it's been a roller-coaster.
0:40:06 > 0:40:08Highs and, like, extreme lows,
0:40:08 > 0:40:10so hopefully it will not be another low today.
0:40:10 > 0:40:13I never, ever thought it was going to be as hard as this.
0:40:13 > 0:40:17When I saw your menu, I knew you were going to have a hard week.
0:40:19 > 0:40:23Last to complete this week is Michelin-starred Tommy Banks.
0:40:23 > 0:40:26Two of his dishes have already been shortlisted.
0:40:26 > 0:40:29He's hoping to make his dessert number three.
0:40:29 > 0:40:31It's a deeply personal dish.
0:40:31 > 0:40:33So, Tommy, what is your dessert?
0:40:33 > 0:40:35The inspiration's my grandfather.
0:40:35 > 0:40:38He did a lot of work in the community,
0:40:38 > 0:40:40and was invited down to a garden party
0:40:40 > 0:40:42- at Buckingham Palace, so... - No way.
0:40:42 > 0:40:45- But he didn't want to go.- He didn't want to go?- No, he was too humble.
0:40:45 > 0:40:46And my grandma was like, "We're going."
0:40:46 > 0:40:49And that was that. She'd already bought a hat, I think.
0:40:49 > 0:40:50So they had to go.
0:40:50 > 0:40:53- There's a picture of him there. - Oh, wow, that's a great picture.
0:40:55 > 0:40:57If I could be anywhere near as good a bloke as him,
0:40:57 > 0:40:58I'd be very, very happy.
0:41:01 > 0:41:03Well, what can I tell you about Tommy Banks?
0:41:03 > 0:41:06Every dish is really sensitively thought out,
0:41:06 > 0:41:07he's got a beautiful touch...
0:41:07 > 0:41:10He hit it out of the ballpark, this dish as well. Great chef.
0:41:10 > 0:41:14But one of the things he was heavily involved in was the White Horse at Kilburn,
0:41:14 > 0:41:17which is like a great big landmark, and, when he died,
0:41:17 > 0:41:18they built a memorial bench there for him,
0:41:18 > 0:41:20in the middle of a massive fir forest.
0:41:20 > 0:41:24- Yep.- So it just seemed fitting for me to make a dessert
0:41:24 > 0:41:26out of Douglas fir to honour him.
0:41:26 > 0:41:29Tommy's dessert received four 10s in the heats.
0:41:30 > 0:41:32It's a Douglas fir parfait.
0:41:32 > 0:41:36Lemon verbena curd and gel, and ewe's milk yoghurt sorbet,
0:41:36 > 0:41:40served with a Douglas fir sour cocktail.
0:41:40 > 0:41:43So the title of the dish is My Great Briton,
0:41:43 > 0:41:46because basically he was my hero, he was My Great Briton,
0:41:46 > 0:41:50- so...- Yeah, great title. - It is. It's a great story.
0:41:50 > 0:41:52If I could get a dish to the banquet in honour of him, you know,
0:41:52 > 0:41:54it would feel like I'd given him something back
0:41:54 > 0:41:56for everything he gave me, you know?
0:41:56 > 0:41:59I think one of the sort of smart things about it,
0:41:59 > 0:42:03it marries together absolutely classic techniques
0:42:03 > 0:42:05with some very unusual flavours.
0:42:05 > 0:42:10But they all worked, and we all gave it 10.
0:42:10 > 0:42:12- Wow!- Wow indeed!
0:42:12 > 0:42:15I don't think I've ever seen you three looking so happy.
0:42:15 > 0:42:16What has this man got?
0:42:18 > 0:42:20Tommy, what is that?
0:42:20 > 0:42:24This is to signify the fir forest
0:42:24 > 0:42:28- from the White Horse. - That is amazing.
0:42:28 > 0:42:30Wow. Check this out.
0:42:31 > 0:42:33Wow.
0:42:34 > 0:42:35- Nice.- It should have the...
0:42:35 > 0:42:37- Yeah, yeah.- ..the aroma of the forest, as well.
0:42:37 > 0:42:39Wow, it looks amazing.
0:42:39 > 0:42:42- That's phenomenal.- Wow, that's a bit special, isn't it?
0:42:42 > 0:42:45- It's very special.- Yeah.
0:42:45 > 0:42:50A dot of lemon verbena curd secures his tower of Douglas fir parfait
0:42:50 > 0:42:52on a thin white chocolate tuille,
0:42:52 > 0:42:54topped with another tuille.
0:42:54 > 0:42:56Shake it.
0:42:56 > 0:42:59Danny helps Tommy with his Douglas fir sours.
0:42:59 > 0:43:01Like Tom Cruise.
0:43:06 > 0:43:11Tommy tops the parfaits with lemon verbena curd, and lemon verbena gel,
0:43:11 > 0:43:15then finishes with the ewe's milk yoghurt sorbet,
0:43:15 > 0:43:18and a sprinkling of fir sherbet.
0:43:18 > 0:43:19Thanks, guys.
0:43:23 > 0:43:24Yep, thank you.
0:43:27 > 0:43:28Well done, mate. That's it. Finished.
0:43:28 > 0:43:30Cheers, thank you.
0:43:30 > 0:43:32- That was a very classy end.- Yeah.
0:43:32 > 0:43:36A recording of Tommy's grandfather, Fred Banks,
0:43:36 > 0:43:40describing North Yorkshire's Kilburn White Horse that he helped maintain,
0:43:40 > 0:43:42will play as the dishes are served.
0:43:42 > 0:43:44Oh!
0:43:44 > 0:43:46'You're on the famous Kilburn White Horse.
0:43:46 > 0:43:49'It was designed by Kilburn schoolmaster John Hodgson,
0:43:49 > 0:43:53'and cut by the villagers in 1857. Enjoy the view.'
0:43:55 > 0:43:57It's obviously a deeply personal story,
0:43:57 > 0:44:00and to put that on a plate is pretty brave, isn't it?
0:44:00 > 0:44:02Yeah. It's stunning.
0:44:02 > 0:44:05Oh, you get the smell of the Douglas fir, don't you?
0:44:05 > 0:44:07It just feels like a piece of art to me.
0:44:07 > 0:44:10You have to get that balance right when you're using really herbaceous
0:44:10 > 0:44:13flavours like this. He's nailed it.
0:44:13 > 0:44:17I think it's perfect, absolutely perfect.
0:44:18 > 0:44:21All the textures are there, all the crispness of the biscuit,
0:44:21 > 0:44:25the correct creaminess of the parfait.
0:44:25 > 0:44:29The parfait's lovely, it's got such a nice, smooth consistency.
0:44:29 > 0:44:33The lemon verbena gel and curd were delicious as well,
0:44:33 > 0:44:35and completely different.
0:44:35 > 0:44:39The sorbet really complements it, and the drink is incredible as well.
0:44:39 > 0:44:40This is a real treat.
0:44:40 > 0:44:44- It's wonderful. - It is so modern, as well.
0:44:44 > 0:44:45It's just got a lot of class to it.
0:44:45 > 0:44:48It's just absolutely smashed us all out of the park.
0:44:48 > 0:44:50He's done his grandfather proud.
0:44:50 > 0:44:51It's absolutely a 10.
0:44:51 > 0:44:54Yes, it is absolutely a 10 from me too.
0:44:55 > 0:44:57It's a 10, isn't it? What else can it be?
0:44:57 > 0:45:01The theatrics, the story, it's got to be a 10.
0:45:01 > 0:45:04And it's definitely a 10 for me.
0:45:04 > 0:45:06Yep, faultless, 10.
0:45:06 > 0:45:0810.
0:45:08 > 0:45:0910 all day long.
0:45:09 > 0:45:11Yeah, I'm going to go 10, as well.
0:45:18 > 0:45:23If every day I ate was as good as today, I will die a very happy man.
0:45:23 > 0:45:25It's just fantastic.
0:45:27 > 0:45:29I'll be majorly disappointed if I don't make that shortlist.
0:45:29 > 0:45:31I'm not even thinking about anything other than
0:45:31 > 0:45:34sitting in that judging chamber right to the end today.
0:45:34 > 0:45:38We now have such a sort of clutch of good contenders
0:45:38 > 0:45:40at the top of the list.
0:45:40 > 0:45:44We've scattered 10s and 9s around like confetti.
0:45:44 > 0:45:47To do some of the things I've seen today I think is incredible.
0:45:48 > 0:45:51I'm not 100% happy with how I've cooked this week.
0:45:51 > 0:45:52I know I've had faults,
0:45:52 > 0:45:55but that's what the Great British Menu kitchen can do to you.
0:45:55 > 0:45:58But don't forget, the chefs have marked as well.
0:45:58 > 0:46:01Yes, well, I always get nervous when I think of what the chefs might do!
0:46:04 > 0:46:05Thank you.
0:46:07 > 0:46:10It's time to reveal how the chefs have scored,
0:46:10 > 0:46:13and who they've placed on their shortlist.
0:46:15 > 0:46:16Oh, well...
0:46:17 > 0:46:19Joint second,
0:46:19 > 0:46:21Mark Abbott.
0:46:21 > 0:46:22Thanks very much, boys.
0:46:22 > 0:46:25- Well done.- Well done.
0:46:25 > 0:46:28- Me.- Well done, Matt. - Congratulations.
0:46:28 > 0:46:31And Mark Froydenlund.
0:46:31 > 0:46:34- Well!- A bit of aerated panna cotta, you know, and they're anybody's!
0:46:34 > 0:46:37Yes, it must be that!
0:46:39 > 0:46:41In joint first place, we have...
0:46:41 > 0:46:42Adam.
0:46:42 > 0:46:44Thanks, guys.
0:46:44 > 0:46:46- Adam Reid.- Yes!
0:46:46 > 0:46:48Oh. What a relief.
0:46:48 > 0:46:50And Tommy Banks.
0:46:50 > 0:46:52Oh, fantastic.
0:46:52 > 0:46:54- Oh, well, that's it.- Well...!
0:46:54 > 0:46:56Thank you. Thanks, guys.
0:46:56 > 0:46:58I mean, that dish means an awful lot to me, thank you.
0:46:58 > 0:46:59It's brilliant, mate.
0:47:15 > 0:47:17Hello, chefs. Are you relieved it's all over?
0:47:17 > 0:47:19- ALL:- Yes.
0:47:19 > 0:47:21A little bit!
0:47:21 > 0:47:24Well, I'm just going to go straight into the final leaderboard.
0:47:26 > 0:47:28So, in last place,
0:47:28 > 0:47:30it's...
0:47:32 > 0:47:34..Mark Froydenlund.
0:47:34 > 0:47:37From the heights of the veal dish yesterday,
0:47:37 > 0:47:42sadly we didn't like your pudding as much as your fellow chefs did.
0:47:42 > 0:47:44Thank you very much.
0:47:48 > 0:47:49Next, it's...
0:47:52 > 0:47:54..Danny.
0:47:54 > 0:47:58You know, we thought your raspberry posset was really beautiful,
0:47:58 > 0:48:00but we just didn't think it had enough finesse.
0:48:00 > 0:48:02And we really do all appreciate, you know,
0:48:02 > 0:48:04how much you put into this competition.
0:48:04 > 0:48:06We could feel it in every dish.
0:48:06 > 0:48:08- Thank you for having me.- Thank you.
0:48:13 > 0:48:15I can't believe that.
0:48:15 > 0:48:18- Yours was amazing.- Cheers, no, thank you. Well, they didn't think so!
0:48:18 > 0:48:22- It goes to show, you never know, do you?- Yeah.
0:48:23 > 0:48:24In sixth place...
0:48:27 > 0:48:29..it's...Mark.
0:48:30 > 0:48:35Unfortunately it was a feast for the eyes, not for the taste buds.
0:48:35 > 0:48:37- Thank you very much.- Thank you.
0:48:41 > 0:48:42Chiefs!
0:48:45 > 0:48:47Next, it's...
0:48:50 > 0:48:51..Phil.
0:48:51 > 0:48:54That dish was very, very elegant, Phil,
0:48:54 > 0:48:55but unfortunately, this time,
0:48:55 > 0:48:58we thought the bergamot was just a bit too subtle,
0:48:58 > 0:49:03but we did love the shortbread cubes - they were amazing!
0:49:03 > 0:49:06I've enjoyed cooking today, so thank you very much.
0:49:06 > 0:49:08Thank you.
0:49:10 > 0:49:12All right, boys.
0:49:12 > 0:49:14- Cheers.- Here we are again!
0:49:14 > 0:49:19And now we have two chefs tying for third place.
0:49:19 > 0:49:22And they are...
0:49:25 > 0:49:27..Michael and Josh.
0:49:30 > 0:49:32Michael, we loved the presentation,
0:49:32 > 0:49:35and it was just really beautifully executed.
0:49:35 > 0:49:38Thank you very much. The other two dishes,
0:49:38 > 0:49:40Adam's and Tommy's were fantastic.
0:49:40 > 0:49:44Josh, your ice cream, we thought that was fantastic.
0:49:44 > 0:49:46I mean, what a lot of fun.
0:49:46 > 0:49:47Yeah, well, that was the idea,
0:49:47 > 0:49:50to kind of keep it simple and just put a smile on everyone's face.
0:49:50 > 0:49:53Well, both of you were up against some extremely stiff competition.
0:49:55 > 0:49:59And, unfortunately, neither of you have been successful this time.
0:49:59 > 0:50:01OK. Thank you very much.
0:50:01 > 0:50:03Cheers. Cheers, good luck, lads.
0:50:05 > 0:50:07- Good luck.- Thank you, mate.
0:50:10 > 0:50:12Two of you? Joint third.
0:50:12 > 0:50:14- Well done.- Well done, boys.
0:50:15 > 0:50:18- Well done.- Tommy and Adam.
0:50:19 > 0:50:20We adored both your dishes.
0:50:22 > 0:50:25So we are putting both of you on the shortlist.
0:50:29 > 0:50:32Sweat it out for a bit longer.
0:50:33 > 0:50:35I don't know if that's a relief or not!
0:50:36 > 0:50:40Tommy, your dish was a little work of genius.
0:50:42 > 0:50:45I imagine your grandfather would have been
0:50:45 > 0:50:47extraordinarily proud of you.
0:50:47 > 0:50:49To be still in with a chance of the banquet feels great.
0:50:51 > 0:50:54Adam, I think it was a brilliantly conceived dish,
0:50:54 > 0:50:58and it was a joy to eat from first mouthful to last,
0:50:58 > 0:51:00so, thank you.
0:51:00 > 0:51:03Thank you very much. You know, I love that dessert.
0:51:03 > 0:51:07Boys, it was absolutely a day to remember.
0:51:07 > 0:51:12I... It was bewilderingly brilliant, at times.
0:51:12 > 0:51:13Thank you very much.
0:51:13 > 0:51:15So congratulations to both of you.
0:51:15 > 0:51:19We now have to decide on the final banquet menu.
0:51:19 > 0:51:22- We'll see you soon.- Thank you very much.- Thank you very much.
0:51:31 > 0:51:34So, then, guys, what happened? Are you both on the shortlist?
0:51:34 > 0:51:36The judges liked both our dishes.
0:51:36 > 0:51:38So, yep, you are looking at the shortlist.
0:51:38 > 0:51:41Yay! Well done.
0:51:41 > 0:51:45- Well done, mate. - So three shortlists for you.
0:51:47 > 0:51:51The judges will now deliberate over the final menu,
0:51:51 > 0:51:54and decide which dishes are to be served
0:51:54 > 0:51:56alongside Mark Abbott's starter
0:51:56 > 0:51:58at the Great Britons Banquet.
0:51:58 > 0:52:01It's really hit home. It's amazing. I cannot believe it.
0:52:02 > 0:52:05Fish course, what about that? That is so elegant.
0:52:05 > 0:52:06Well, I think if we have that, though,
0:52:06 > 0:52:09then I don't think we can have that.
0:52:09 > 0:52:12This would be an amazing fish course.
0:52:12 > 0:52:15I don't want to be that chef who has been on the shortlist three times
0:52:15 > 0:52:18and then doesn't make the banquet at all.
0:52:18 > 0:52:20What's the matter with that? Do we have that and that?
0:52:20 > 0:52:23I think, actually, this was a better dish.
0:52:23 > 0:52:27For me to represent Scotland, and for it to be fish, would be amazing.
0:52:27 > 0:52:29I'd be over the moon.
0:52:29 > 0:52:33Getting any course at the banquet is going to be great. Fingers crossed.
0:52:33 > 0:52:36We cannot put that course in with those two other modern dishes.
0:52:36 > 0:52:39- OK, what about that?- Yes.
0:52:39 > 0:52:42If I wasn't cooking the main course at the banquet, I'd be broken.
0:52:42 > 0:52:44To be so close now is incredible.
0:52:45 > 0:52:47That's my choice for main course.
0:52:47 > 0:52:49This is the right dish.
0:52:49 > 0:52:51Getting my main to the banquet would be amazing, you know.
0:52:51 > 0:52:55That would be incredible, so all I can do is wait now.
0:52:55 > 0:52:57So what about the pudding? We've got two to choose from.
0:52:57 > 0:53:00Two beautiful, I might say, very modern choices.
0:53:00 > 0:53:06I just think that that one is so elegant, but this was so delicious!
0:53:07 > 0:53:11The closer you get to thinking, "'Ey up, I might be in here,"
0:53:11 > 0:53:13you start sweating a little bit more.
0:53:13 > 0:53:16I'm desperate to get that dish through to the banquet.
0:53:16 > 0:53:18My dessert means an awful lot to me, you know.
0:53:18 > 0:53:21I really want them to like it as much as I like it.
0:53:21 > 0:53:23OK, boys.
0:53:23 > 0:53:25Great. Job done.
0:53:41 > 0:53:42Welcome back, chefs.
0:53:44 > 0:53:49We have decided on the final menu for the banquet to be cooked
0:53:49 > 0:53:50at the Palace of Westminster.
0:53:52 > 0:53:55First of all, I have to congratulate Mark,
0:53:55 > 0:54:00because your homage to the potato will be the starter at the banquet.
0:54:00 > 0:54:05Thank you. I can only imagine how these guys are feeling right now.
0:54:05 > 0:54:07You know, I'm in such a privileged position.
0:54:08 > 0:54:11Right. Now who's going to cook our fish course?
0:54:12 > 0:54:14The shortlist is...
0:54:14 > 0:54:17Phil with your wonderful prawn cocktail.
0:54:19 > 0:54:23Tommy with the great celebration of mackerel.
0:54:25 > 0:54:30And Michael with that terrific mackerel message in a bottle.
0:54:33 > 0:54:37The chef cooking that fish course will be...
0:54:43 > 0:54:45Tommy.
0:54:45 > 0:54:46Oh, wow.
0:54:46 > 0:54:49Well done, mate. Well done. Congratulations.
0:54:49 > 0:54:52Ohh! I didn't think it was going to be me.
0:54:52 > 0:54:55Tommy, you look stunned.
0:54:55 > 0:54:58Yeah, um... Well, great, yeah, it's brilliant!
0:55:00 > 0:55:03I just... I didn't... I didn't think it was going to be me.
0:55:03 > 0:55:05But thank you very much for choosing mine.
0:55:07 > 0:55:12And so to the main course, the centrepiece of the banquet,
0:55:12 > 0:55:15and there are three contenders.
0:55:16 > 0:55:19Josh with your roast beef.
0:55:21 > 0:55:26There's Mark Froydenlund's celebration of rose veal.
0:55:27 > 0:55:31And Tommy, again, with your wagyu beef.
0:55:32 > 0:55:38And the chef who'll be cooking the main course
0:55:38 > 0:55:40will be...
0:55:46 > 0:55:48..Mark.
0:55:49 > 0:55:52- Well done, mate.- Well deserved, boss, well deserved.
0:55:52 > 0:55:55- It was a great dish, well done. - Thank you.
0:55:55 > 0:55:56Pretty stunned, to be honest.
0:55:56 > 0:55:59I think, you know, it's an amazing honour.
0:55:59 > 0:56:03Well, you've had an up-and-down week, but you've got there.
0:56:03 > 0:56:06- That's the main thing. - In the end, yeah.
0:56:06 > 0:56:09So, the finale, the dessert.
0:56:09 > 0:56:15In contention are Adam for your golden apple...
0:56:17 > 0:56:22..and Tommy for your heartfelt hymn to your grandad and to Douglas fir.
0:56:25 > 0:56:30So the chef cooking the dessert at the banquet will be...
0:56:37 > 0:56:38..Adam.
0:56:39 > 0:56:41Well done, mate. Well done, mate.
0:56:41 > 0:56:43- Thank you.- Well done, big man.
0:56:43 > 0:56:45I don't know whether to be excited or scared.
0:56:48 > 0:56:50Thank you. Thank you very much. Thank you.
0:56:50 > 0:56:53I put a lot into that dish. You know, a lot.
0:56:53 > 0:56:57Congratulations to all of you. This really has been, in my opinion,
0:56:57 > 0:56:59by far and away the best competition that we've ever had.
0:57:00 > 0:57:02Go and have a really good time!
0:57:02 > 0:57:05- Thank you.- Thank you very much. - Thank you.- Cheers.
0:57:08 > 0:57:09Thank you very much.
0:57:19 > 0:57:24To have the opportunity to lead the banquet,
0:57:24 > 0:57:25it's... It's priceless.
0:57:25 > 0:57:27- Cheers.- Thank you very much, guys.
0:57:27 > 0:57:29Cheers, congratulations.
0:57:29 > 0:57:31This is such an honour.
0:57:32 > 0:57:34- 'Hello?'- Hi, Mum, it's Tommy.
0:57:34 > 0:57:37'Oh, Tommy! How're you doing?'
0:57:37 > 0:57:39All right. I've got the fish course through to the banquet.
0:57:39 > 0:57:43'That's amazing! Oh! I don't know what to say!'
0:57:43 > 0:57:45- I don't really think it's sunk in. - Phenomenal, yeah.
0:57:45 > 0:57:47No-one has this opportunity,
0:57:47 > 0:57:49especially at the Palace of Westminster, and...
0:57:49 > 0:57:52to be doing the main course is incredible.
0:57:53 > 0:57:55I'm just amazed. I really cannot believe that
0:57:55 > 0:57:58I've actually got a dish to the banquet.
0:57:58 > 0:58:00Thank you very much for a fantastic week.
0:58:01 > 0:58:02Beyond explanation.
0:58:04 > 0:58:06Tomorrow, it's the banquet.
0:58:06 > 0:58:09Order, order!
0:58:09 > 0:58:11The four winning chefs...
0:58:11 > 0:58:12- Come on, let's do this, then.- Yes!
0:58:12 > 0:58:16..cook for the Queen's Great Britons at the Palace of Westminster.
0:58:16 > 0:58:18- Push it out.- Yes, Tommy.- Service!
0:58:18 > 0:58:20It's time to deliver...
0:58:20 > 0:58:23I'm kind of in the blind panic stage, I think.
0:58:23 > 0:58:24..faultless dishes...
0:58:24 > 0:58:26Spot on, boys.
0:58:26 > 0:58:28..showcasing the transformation of British food
0:58:28 > 0:58:31during the Queen's historic reign.
0:58:31 > 0:58:32Absolutely amazing.
0:58:32 > 0:58:35- Delicious.- British food at its best.