0:00:02 > 0:00:05Banquet day is here.
0:00:05 > 0:00:06- Come on, let's do this, then.- Yes.
0:00:06 > 0:00:08Four head chefs at the top
0:00:08 > 0:00:11of their game with five Michelin stars between them.
0:00:11 > 0:00:13I've just got to get it done as quickly as I can.
0:00:13 > 0:00:17Mark Abbott, the highest-scoring chef in GBM history...
0:00:17 > 0:00:19I've got a lot to do.
0:00:19 > 0:00:20..Tommy Banks...
0:00:20 > 0:00:22It's a bit like cooking with Keith Floyd,
0:00:22 > 0:00:23but I'm drinking coffee.
0:00:23 > 0:00:24..Mark Froydenlund...
0:00:24 > 0:00:26Quite a lot of pressure.
0:00:26 > 0:00:28..and Adam Reid...
0:00:28 > 0:00:29That is a banqueting utensil.
0:00:29 > 0:00:32Well, you know you are doing numbers when you are using an oar.
0:00:32 > 0:00:34..must now serve their winning dishes.
0:00:34 > 0:00:36Right, let's go, boys.
0:00:36 > 0:00:40At the banquet, celebrating the everyday Great Britons
0:00:40 > 0:00:43honoured by the Queen during her historic reign,
0:00:43 > 0:00:46here at the Palace of Westminster.
0:00:46 > 0:00:48Order! Order!
0:00:48 > 0:00:50LAUGHTER
0:00:50 > 0:00:53In the year of the Queen's 90th birthday,
0:00:53 > 0:00:54the chefs are showcasing
0:00:54 > 0:00:58the transformation of British cuisine since her coronation...
0:00:58 > 0:00:59Service!
0:00:59 > 0:01:03..with Mark Abbott's extraordinary potato starter...
0:01:03 > 0:01:04That's delicious.
0:01:04 > 0:01:07I never knew you could do so much with a potato.
0:01:07 > 0:01:10..Tommy's tribute to the humble mackerel...
0:01:10 > 0:01:13- I loved it!- He nailed it.
0:01:13 > 0:01:16..Mark Froydenlund's celebration of British veal...
0:01:16 > 0:01:19That looks amazing.
0:01:19 > 0:01:22..and Adam's outstanding golden apple crumble...
0:01:22 > 0:01:24Mm. That is gorgeous.
0:01:24 > 0:01:26Delicious.
0:01:26 > 0:01:29..to honour Her Majesty's Great Britons.
0:01:29 > 0:01:31Thank you, it's amazing.
0:01:31 > 0:01:33British veal at its best.
0:01:33 > 0:01:34Quick as you can, guys.
0:01:34 > 0:01:35The chefs are going...
0:01:35 > 0:01:38- Right, where are my flatbreads? - They are here.
0:01:38 > 0:01:40- Ohhh.- It's a goner.
0:01:40 > 0:01:42The herbs are dying, guys.
0:01:42 > 0:01:44..for gastronomic glory.
0:01:44 > 0:01:45Push it out.
0:01:45 > 0:01:46Yes, Tommy. Service!
0:01:46 > 0:01:49It's going to be a real show stopper, though, isn't it?
0:01:49 > 0:01:52- Spot on, boys.- Whoa!- Whoo!
0:01:52 > 0:01:54It's getting real now.
0:02:10 > 0:02:14It's the weekend the four winning chefs have been waiting for.
0:02:14 > 0:02:16They're in London, heading to Westminster,
0:02:16 > 0:02:19ready to cook for the Great Britons' Banquet.
0:02:19 > 0:02:22Last night, I didn't sleep a wink, but I'm here now.
0:02:22 > 0:02:25And the biggest stage of it is in front of me.
0:02:25 > 0:02:29I'm really looking forward to getting in there now.
0:02:29 > 0:02:30I still don't think it's sunk in.
0:02:30 > 0:02:33Cooking the main course at the Palace of Westminster
0:02:33 > 0:02:34is such an honour.
0:02:34 > 0:02:37It's a real privilege to cook for these guys who are coming.
0:02:37 > 0:02:39It's going to be amazing.
0:02:39 > 0:02:41This is what we've put all our hard work into.
0:02:41 > 0:02:44I just want to get in there and get cracking on.
0:02:46 > 0:02:49Good morning.
0:02:49 > 0:02:51- How are you?- Yeah, good, good.
0:02:51 > 0:02:54I never thought it would be a reality, and now we're standing here, waiting to go in.
0:02:54 > 0:02:56- Hi, guys.- How are you? - Fine, how are you? Mark.
0:02:56 > 0:02:59- It's good to see you.- How are you doing, Mark? Are you all right?
0:02:59 > 0:03:02- All right.- How are you feeling? Are you nervous?- Yeah, of course.
0:03:02 > 0:03:04- Look at the size of it! - THEY LAUGH
0:03:04 > 0:03:06Got to get in there and have a look, haven't we?
0:03:06 > 0:03:08- The sooner, the better, I think. - Let's go. Let's get started.
0:03:08 > 0:03:10- Yeah, best of luck, boys. Let's smash it.- Let's go.
0:03:16 > 0:03:22The chefs enter the palace by the 900-year-old Westminster Hall.
0:03:22 > 0:03:26- Wow.- It's amazing, isn't it? - It's incredible.
0:03:26 > 0:03:27It's phenomenal.
0:03:27 > 0:03:31- This is actually the oldest part of Westminster.- Is it?- Yeah.
0:03:32 > 0:03:37Today, this historic seat of Parliament covers eight acres
0:03:37 > 0:03:40and boasts 1,100 rooms.
0:03:40 > 0:03:42It's such an incredible building.
0:03:42 > 0:03:44Just think, we're cooking here.
0:03:44 > 0:03:48It's a complete privilege to be in such an event and actually
0:03:48 > 0:03:51cooking a dish for the very best of Britain.
0:03:51 > 0:03:53Tomorrow's Great Britons' Banquet
0:03:53 > 0:03:56will be served in the Members' Dining Room upstairs.
0:03:56 > 0:03:59But, for six centuries, it was in this hall that
0:03:59 > 0:04:03royal banquets were held, marking every monarch's coronation.
0:04:03 > 0:04:06Pretty speechless, actually. It's amazing. Isn't it?
0:04:06 > 0:04:11The hall was also the site of some of the country's most significant trials.
0:04:11 > 0:04:14One man who knows more than most about the building is the
0:04:14 > 0:04:16Right Honourable Lindsay Hoyle MP...
0:04:16 > 0:04:18Hello, how are you?
0:04:18 > 0:04:21..Deputy Speaker of the House of Commons
0:04:21 > 0:04:23who'll be hosting tomorrow's banquet.
0:04:23 > 0:04:26Can I welcome you? Lots to tell you about.
0:04:26 > 0:04:28For a thousand years, we've had great banquets here.
0:04:28 > 0:04:30All the meat was roasted here.
0:04:30 > 0:04:33I think the good thing is, we don't do the meat-roasting any more.
0:04:33 > 0:04:35Conservationists are happy we saved the building.
0:04:35 > 0:04:38Secondly, the good news is for the swans that used to get roasted as well.
0:04:38 > 0:04:41So I'm going to tell you, you either come for good meals,
0:04:41 > 0:04:44or, usually, it's to stand trial where you're taken away to lose your head.
0:04:44 > 0:04:47We're going to have to make sure our banquet goes well.
0:04:47 > 0:04:49- We don't want to lose our heads, do we?- Shall we have a tour round?
0:04:49 > 0:04:52Do you want to have a look? Come on, let's go and have a look round.
0:04:58 > 0:05:01Up to 1834, this was the House Of Commons Chamber.
0:05:01 > 0:05:05St Stephen's Hall is flanked with statues of parliamentarians
0:05:05 > 0:05:08and murals of historic scenes.
0:05:08 > 0:05:11There's one in particular Lindsay wants to show Mark Abbott.
0:05:11 > 0:05:13We've got a crusade.
0:05:13 > 0:05:16But more importantly, specially for you, Elizabeth I,
0:05:16 > 0:05:19Sir Walter Raleigh, the man that brought the potatoes.
0:05:19 > 0:05:22How could we manage without it? That's the big question, isn't it?
0:05:22 > 0:05:23THEY LAUGH
0:05:23 > 0:05:26- Without that, where would we be? - Where would I be?
0:05:26 > 0:05:27THEY LAUGH
0:05:30 > 0:05:34Next on the tour is Lindsay's office, the Commons Chamber.
0:05:34 > 0:05:38That's the chair with Mr Speaker and his deputies,
0:05:38 > 0:05:41that's where we operate from. Opposition, government side.
0:05:41 > 0:05:44- What do you think?- It's incredible.- It's impressive.
0:05:44 > 0:05:47- It's a little bit smaller than it looks on TV.- Absolutely.
0:05:47 > 0:05:50It's just a surreal feeling to be in here, isn't it? You've seen it so many times.
0:05:50 > 0:05:52You can see why it gets a bit rowdy in here.
0:05:52 > 0:05:54Oh, it does, doesn't it? It's unbelievable. Yeah.
0:05:54 > 0:05:57The best thing is, you always know where the naughty ones sit.
0:05:57 > 0:05:59I used to be one of those, so I know what it's like.
0:05:59 > 0:06:01THEY LAUGH
0:06:01 > 0:06:04We'd better go and have a look at these kitchens, I suppose. Come on.
0:06:04 > 0:06:05That would be great.
0:06:08 > 0:06:11Right. For you, this is where the fun starts.
0:06:11 > 0:06:13- Can I leave you to it? Enjoy, good luck.- Right then. Let's go.
0:06:13 > 0:06:17Let's go. Let's get on.
0:06:18 > 0:06:22The Palace of Westminster caters for up to 14,000 people every
0:06:22 > 0:06:26day from 12 kitchens across the estate.
0:06:26 > 0:06:29House of Commons Executive Chef Mark Hill...
0:06:29 > 0:06:32Welcome, guys. Welcome to the kitchens at the House of Commons.
0:06:32 > 0:06:36..shows the winning chefs to the kitchen allocated to them for their prep.
0:06:36 > 0:06:39OK, chefs. This is the kitchen you have today.
0:06:39 > 0:06:41You can use it as you see fit.
0:06:41 > 0:06:45One thing, guys, I need this kitchen back by seven o'clock because
0:06:45 > 0:06:48- I've got guests to feed.- Seven? - Seven o'clock.
0:06:48 > 0:06:52You need to remove all of your kit, all your food to the banqueting
0:06:52 > 0:06:55kitchen, which you'll be working in tomorrow. OK?
0:06:55 > 0:06:57- So best of luck and happy cooking. - Thank you.
0:06:57 > 0:07:00- Thank you very much. - Better get cracking, hadn't we?
0:07:04 > 0:07:08First, the chefs collect their deliveries and sort their ingredients.
0:07:08 > 0:07:11- It's 55 kilos of veal.- Spuds?- Yeah.
0:07:15 > 0:07:16- Mackerel?- Yeah.
0:07:20 > 0:07:23More potatoes than you can shake a stick at.
0:07:24 > 0:07:27- That's a great start, isn't it? - Just crack on, lads, get this...
0:07:27 > 0:07:29Oh, well, you know, start as you mean to go on.
0:07:29 > 0:07:31That's it, mate, yeah.
0:07:35 > 0:07:39Mark's complex starter,
0:07:39 > 0:07:44transforms the potato by preparing it in six different ways.
0:07:44 > 0:07:47Throughout the competition, Mark has pushed himself to the limit.
0:07:47 > 0:07:50And today is no exception.
0:07:50 > 0:07:54You know, for today-wise, souffles, bacon baskets, I don't know,
0:07:54 > 0:07:58two priorities, really, they're the time-consuming jobs.
0:07:58 > 0:08:01Really as much else as I possibly can get done.
0:08:05 > 0:08:09To prepare for the banquet, Mark travelled to South London to
0:08:09 > 0:08:12meet one of the Queen's Great Britons he'll be cooking for,
0:08:12 > 0:08:16war hero, Lance Sergeant Johnson Beharry VC.
0:08:16 > 0:08:18- Good afternoon.- Mark?
0:08:18 > 0:08:19- How are you doing?- I'm good, good.
0:08:19 > 0:08:22- Congratulations on making it to the banquet.- Thank you very much.
0:08:22 > 0:08:24Johnson's also a keen cook,
0:08:24 > 0:08:28and wanted Mark to try one of his favourite Caribbean restaurants...
0:08:28 > 0:08:31- That's gorgeous. Beautiful. - Yeah?- Really nice.
0:08:31 > 0:08:34..where Mark learned more about the extraordinary events that led
0:08:34 > 0:08:36to Johnson receiving his honour.
0:08:36 > 0:08:40I was awarded the Victoria Cross for saving lives of my comrades
0:08:40 > 0:08:42in Iraq in 2004.
0:08:42 > 0:08:45As a driver, Johnson was leading a convoy, when his armoured
0:08:45 > 0:08:49vehicle took a direct hit, but Johnson continued on.
0:08:49 > 0:08:51He led the entire convoy to safety,
0:08:51 > 0:08:55then pulled his platoon from the burning vehicle.
0:08:55 > 0:08:58I run through the fire. When I leaned over, I look, I see my boss
0:08:58 > 0:09:00right down inside the turret.
0:09:00 > 0:09:03I touch him on his head, I said, "Boss, Boss, are you OK?"
0:09:03 > 0:09:07I didn't get any response, so I just grab him by his head, his helmet,
0:09:07 > 0:09:10pulled him out, put him on my back, through the fire,
0:09:10 > 0:09:11carrying him to safety.
0:09:12 > 0:09:16- Came back, get the gunner... - So... Wow!
0:09:17 > 0:09:20- Six weeks later, I did the same thing again.- You did it twice?
0:09:20 > 0:09:21Twice.
0:09:21 > 0:09:23In the second ambush,
0:09:23 > 0:09:26Johnson was hit by shrapnel from a rocket-propelled grenade.
0:09:26 > 0:09:30Despite suffering a life-threatening brain injury,
0:09:30 > 0:09:33he continued driving and saved 12 lives.
0:09:33 > 0:09:36I've been told I went instantly in a coma,
0:09:36 > 0:09:39which I stayed in for five weeks,
0:09:39 > 0:09:41with less than 1% chance of survival.
0:09:41 > 0:09:44And it was a moment, they was in the room,
0:09:44 > 0:09:47making a decision to turn off the life-support.
0:09:47 > 0:09:48I wake up.
0:09:48 > 0:09:51In recognition of his actions,
0:09:51 > 0:09:56Johnson was awarded the Victoria Cross by the Queen in 2005,
0:09:56 > 0:09:59the highest military honour awarded for valour.
0:09:59 > 0:10:03He is one of only 11 soldiers alive today with the medal.
0:10:03 > 0:10:05As you can see, I've got four medals.
0:10:05 > 0:10:07I've got the Victoria Cross, Kosovo medal,
0:10:07 > 0:10:11I did six months in Kosovo, Iraq, and the Diamond Jubilee.
0:10:11 > 0:10:13It makes me speechless. It's just phenomenal.
0:10:13 > 0:10:17It just puts the whole banquet, as such, into perspective.
0:10:17 > 0:10:18Inspired by Johnson,
0:10:18 > 0:10:21and the extraordinary courage of our ordinary Great Britons,
0:10:21 > 0:10:25Mark has created an extraordinary dish from the very ordinary potato.
0:10:25 > 0:10:28But Johnson thinks he's missed a trick.
0:10:28 > 0:10:35Sweet potato is one of the favourite foods in the Caribbean.
0:10:35 > 0:10:38We actually call the potato Irish potato
0:10:38 > 0:10:42so you know the difference between a normal potato and a sweet potato.
0:10:43 > 0:10:46- Think of what you could do with that one.- Exactly.
0:10:46 > 0:10:48That's your next challenge.
0:10:48 > 0:10:52I'm a little bit disappointed he haven't used my favourite
0:10:52 > 0:10:54potato, sweet potato, in his dish.
0:10:54 > 0:10:58But you know what? I'll let it slide this time.
0:10:58 > 0:11:00BIG BEN CHIMES
0:11:03 > 0:11:04At the Palace of Westminster,
0:11:04 > 0:11:06the chefs are continuing with their prep.
0:11:09 > 0:11:11Mark Froydenlund has 55 kilos of veal to butcher.
0:11:11 > 0:11:15Obviously, we've got a bit of a tight schedule here, guys,
0:11:15 > 0:11:17who's under the cosh most?
0:11:17 > 0:11:18This is the key day for me.
0:11:18 > 0:11:22I've got to get all the veal cured and cooking ready for tomorrow.
0:11:22 > 0:11:23So this is really important.
0:11:23 > 0:11:27The curing of the meat is a crucial part of Mark's main course,
0:11:27 > 0:11:30a Celebration Of Rose Veal,
0:11:30 > 0:11:32which champions British farmers.
0:11:33 > 0:11:37The salt, sugar and spice mix firms the meat and adds flavour.
0:11:37 > 0:11:40But it takes time.
0:11:40 > 0:11:42- Have you got a fair bit of butchering to do, Mark?- Yeah.
0:11:42 > 0:11:44This has got to cure for four hours
0:11:44 > 0:11:46and then be marinated and cooked tonight.
0:11:46 > 0:11:49You know, I've just got to get it done as quickly as I can.
0:11:49 > 0:11:52Mark may have to tweak his recipe.
0:11:52 > 0:11:54We've got 13 racks to prepare.
0:11:55 > 0:11:57Quite a lot of pressure.
0:11:58 > 0:12:00We've got to be out and cleaned up by seven,
0:12:00 > 0:12:03so I've got to get it done as quick as possible.
0:12:03 > 0:12:05I'm going to have to adapt the curing time.
0:12:05 > 0:12:08It's probably not going to have the full four hours.
0:12:08 > 0:12:11Erm, so I'm starting to get a bit sweaty here.
0:12:11 > 0:12:13I don't think I've seen you with a sweat on
0:12:13 > 0:12:16- the whole time of the finals. - You missed the regionals cos it was epic!
0:12:16 > 0:12:18THEY LAUGH
0:12:18 > 0:12:20What about a little deal, Mark?
0:12:20 > 0:12:22I'll trim up a bit of veal for you...
0:12:22 > 0:12:25- and then you can give me a bit of fish prep later.- Are you serious?
0:12:25 > 0:12:28- Yeah, let's do it, then.- Yeah, that would be absolutely amazing.
0:12:31 > 0:12:36Mark's British Rose Veal comes from Gateland Farm in Cumbria.
0:12:36 > 0:12:39Andrew and Angela Barraclough diversified after they lost
0:12:39 > 0:12:44their dairy herd in the foot-and-mouth outbreak of 2001.
0:12:44 > 0:12:47For Mark, these farmers are the unsung heroes of the
0:12:47 > 0:12:48British food industry.
0:12:48 > 0:12:52People like this are exactly who we should be representing
0:12:52 > 0:12:56at the banquet. I think it's perfect that their veal's going to be there.
0:12:56 > 0:12:58- Hiya.- Hi.
0:12:58 > 0:13:00Having visited the farm in the regionals,
0:13:00 > 0:13:02Mark returned with fiancee Shona
0:13:02 > 0:13:06to personally invite the Barracloughs to the banquet.
0:13:06 > 0:13:09Gateland's veal, all the way to the Palace of Westminster.
0:13:09 > 0:13:10- Yeah.- That'll do for me.
0:13:10 > 0:13:12THEY LAUGH
0:13:12 > 0:13:16We'd love it if you could come down to London and eat the veal at the banquet.
0:13:16 > 0:13:19- Oh, wow.- That is fantastic. - Brilliant. Thank you.
0:13:19 > 0:13:22You probably need to change out of the wellies and...
0:13:22 > 0:13:24- Yeah, I don't think they'll let us in, do you?- No.
0:13:24 > 0:13:26You'll properly need to get a nice frock.
0:13:26 > 0:13:28- THEY LAUGH - Thank you.
0:13:29 > 0:13:32After the couple lost their bull Angus,
0:13:32 > 0:13:34and all their dairy cows,
0:13:34 > 0:13:38they vowed never to needlessly destroy another animal again.
0:13:38 > 0:13:41Instead of slaughtering the male calves that can't be milked,
0:13:41 > 0:13:45they decided to rear them for veal production.
0:13:45 > 0:13:47- They're lovely animals. - They're just like people.
0:13:47 > 0:13:49Some people you can get on with,
0:13:49 > 0:13:51and some people you just don't want to be near.
0:13:51 > 0:13:53And cows are just the same.
0:13:55 > 0:14:01The original cows that we started with all went with foot-and-mouth.
0:14:01 > 0:14:04- SOBS:- Every time I talk about foot-and-mouth, it upsets me.
0:14:04 > 0:14:08It were like losing everything, weren't it?
0:14:08 > 0:14:12I don't think I actually realised how hard it had hit people until you see this.
0:14:12 > 0:14:16- It's made us who we are what we are.- Yeah.- Didn't it?- Yeah.
0:14:16 > 0:14:22Not a lot of people can turn round and say their produce is going to be on the Great British Menu.
0:14:22 > 0:14:23No.
0:14:25 > 0:14:28Something that's always been so apparent with Mark and how
0:14:28 > 0:14:30he approaches food is the produce,
0:14:30 > 0:14:33so I think this is really special. And it's even more special to
0:14:33 > 0:14:36see how much it means to, you know, these guys that work so,
0:14:36 > 0:14:39so hard to create such an amazing product.
0:14:41 > 0:14:44Mark Abbott can't make a start on any cooking
0:14:44 > 0:14:47before he's peeled ALL his potatoes.
0:14:47 > 0:14:51There's potatoes on every single side of the kitchen.
0:14:51 > 0:14:53How many potatoes have you actually got to peel today, Mark?
0:14:53 > 0:14:58- There's about 30 kilo.- 30?- Yeah. About 400 spuds so...
0:14:59 > 0:15:02There's one person who understands exactly
0:15:02 > 0:15:03what's involved Mark's dish...
0:15:05 > 0:15:09Mark's boss and GBM veteran Daniel Clifford.
0:15:09 > 0:15:12He's decided to surprise his head chef,
0:15:12 > 0:15:13and he hasn't come empty-handed.
0:15:15 > 0:15:19- Afternoon, boys. Afternoon.- A bit of a surprise you being here.- Yeah.
0:15:19 > 0:15:23- How's it going, boys? Lots to do? - It's a bit daunting now.
0:15:23 > 0:15:26- The hardest thing I think I've ever done.- Really?- Yeah, definitely.
0:15:26 > 0:15:29- Definitely.- Well, that takes the pressure off.- Yeah.
0:15:29 > 0:15:33- Mark, so where are you at? - Head down into a lot of potatoes.
0:15:33 > 0:15:36Well, you're lucky. I brought a peeler.
0:15:36 > 0:15:39- Wow.- So I've come down to commis for you today.
0:15:39 > 0:15:41- I'm almost speechless, Chef. - Yeah, so am I.
0:15:41 > 0:15:42THEY LAUGH
0:15:42 > 0:15:45Believe me, it's been ten years since I had a peeler in my hand, so...
0:15:45 > 0:15:48OK, let me get my jacket on and I'll give you a push, yeah?
0:15:48 > 0:15:49- Thank you very much.- Pleasure.
0:15:53 > 0:15:55I need the small ones scrubbing.
0:15:55 > 0:15:58- That's going to be for bacon for my mashed potato.- OK.
0:15:58 > 0:16:01And then the big ones need scrubbing as well, but I need them peeling
0:16:01 > 0:16:04because I'm using the skins to coat my little dauphinoise.
0:16:04 > 0:16:06OK.
0:16:06 > 0:16:09I love him to bits. He's done me really proud.
0:16:09 > 0:16:12But I think, to be honest, this is the smallest I can do for him.
0:16:13 > 0:16:17For his dessert, Adam's chopping hazelnut, then caramelising
0:16:17 > 0:16:19to make nougat for his crumble mix.
0:16:19 > 0:16:22I'd like to think I'm a big, butch pastry-chef guy,
0:16:22 > 0:16:24but I don't think I am, really.
0:16:24 > 0:16:26I think bakers are the ones that have, like,
0:16:26 > 0:16:29the biggest stature and frame cos a baker, you're like this,
0:16:29 > 0:16:32rolling bread all the time, kneading stuff.
0:16:32 > 0:16:34I'm just a weedy little head chef.
0:16:35 > 0:16:38Golden Empire celebrates the Commonwealth,
0:16:38 > 0:16:42and is a modern take on apple crumble, using Empire apples.
0:16:42 > 0:16:46It's served inside a technically difficult sugar-blown apple.
0:16:46 > 0:16:49I'm going to try and double up on the amount of apples I need.
0:16:49 > 0:16:50Just in case.
0:16:50 > 0:16:53- Double the sugar apples?- Yeah.
0:16:53 > 0:16:55I mean, at the end of the day, all you need to do is drop one
0:16:55 > 0:16:58tray of them and that's a quarter of your work gone.
0:16:59 > 0:17:01For the sugar fondant,
0:17:01 > 0:17:05Adam slowly heats three types of sugar with water and citric acid,
0:17:05 > 0:17:08before adding gold powder.
0:17:09 > 0:17:11It's looking good.
0:17:11 > 0:17:14Nice, smooth, silky, gold sugar.
0:17:19 > 0:17:24Getting Adam's dessert to the banquet has been a family affair.
0:17:24 > 0:17:26Do some cooking like daddy, eh?
0:17:26 > 0:17:28You could help him out with the banquet.
0:17:28 > 0:17:31- Ga!- Do remember where that actually first started?
0:17:31 > 0:17:35- Sitting on the sunbed in Portugal. - Yeah, course I do.
0:17:35 > 0:17:38You know, you'll never let me forget that you came up with
0:17:38 > 0:17:40the idea in the first place.
0:17:40 > 0:17:42I wouldn't say that. It was a team effort.
0:17:42 > 0:17:46You know, we were able to turn that into a banquet-winning dessert.
0:17:46 > 0:17:51- So, yeah, I mean, it's all about teamwork, isn't it?- Uh-huh.
0:17:51 > 0:17:53I'm so proud of him.
0:17:53 > 0:17:56I think that, obviously, he puts 100% into everything that he does,
0:17:56 > 0:17:59and so I think it's thoroughly deserved.
0:18:02 > 0:18:06Adam wants his dish to be perfect for the banquet guests honoured by the Queen.
0:18:06 > 0:18:09Great Britons such as Kamal Hanif,
0:18:09 > 0:18:12Executive Head Teacher of Waverley School in Birmingham.
0:18:12 > 0:18:13Hello, Kamal.
0:18:13 > 0:18:17- Hello, Adam.- It's an honour to meet you.- And you. Welcome to Waverley.
0:18:17 > 0:18:18Thank you very much.
0:18:18 > 0:18:21Kamal, a former pupil here, returned in 2005.
0:18:21 > 0:18:24At the time, the school was struggling
0:18:24 > 0:18:27and had a poor reputation locally.
0:18:27 > 0:18:30- You've obviously achieved great things here.- Yeah.
0:18:30 > 0:18:32I think your OBE just goes to prove that.
0:18:32 > 0:18:34Under Kamal's leadership,
0:18:34 > 0:18:38the school improved and is now classed as outstanding.
0:18:38 > 0:18:41For his work, Kamal was honoured in 2012.
0:18:41 > 0:18:46It was fantastic receiving the award, and it was a great honour and privilege.
0:18:46 > 0:18:49But it's also very much, I think, a recognition of all the hard work
0:18:49 > 0:18:51the staff, the students, the governors,
0:18:51 > 0:18:54everybody who's been behind me in achieving what we have here
0:18:54 > 0:18:56for the students, and that's what it's about.
0:18:56 > 0:18:59Kamal wanted Adam to meet some of the pupils.
0:18:59 > 0:19:01- Hello, everyone.- ALL:- Hi, Adam.
0:19:01 > 0:19:05An ideal opportunity for a masterclass in the science and
0:19:05 > 0:19:09skill of sugar blowing for the food technology students.
0:19:09 > 0:19:12Then we can just give it a little...
0:19:12 > 0:19:14spin around to make sure it's upright.
0:19:16 > 0:19:17Oh, there you go.
0:19:17 > 0:19:19Would you like one?
0:19:19 > 0:19:21Oh, what are you doing?
0:19:21 > 0:19:23- THEY LAUGH - Oh!
0:19:24 > 0:19:28Do any of you guys think you can recreate one of them?
0:19:28 > 0:19:31Do you want to come round?
0:19:31 > 0:19:33Right then. Keep pumping a little bit.
0:19:33 > 0:19:36And hold it up with your hand very gently.
0:19:38 > 0:19:42- Take it off and then...- There you go.- Not quite as easy as it looks.
0:19:42 > 0:19:46You don't want to inflate it too much. You've just got to keep it...
0:19:46 > 0:19:48Ooh, there you go.
0:19:48 > 0:19:52Wow, well done. You can do half of these for me at the banquet.
0:19:52 > 0:19:54Give a round of applause, everyone.
0:19:54 > 0:19:55APPLAUSE
0:19:55 > 0:19:57He is just so creative, you know?
0:19:57 > 0:20:01Apple crumble is one of my favourite dishes, but with this twist on it,
0:20:01 > 0:20:04I think it's probably going to be one of the best desserts I've ever had.
0:20:08 > 0:20:11In the Palace of Westminster kitchen,
0:20:11 > 0:20:14Tommy has almost finished filleting his mackerel,
0:20:14 > 0:20:17with a little help from Mark Froydenlund.
0:20:17 > 0:20:21Preserving The Future showcases sustainable British mackerel
0:20:21 > 0:20:24alongside mussels with home-grown oyster leaves,
0:20:24 > 0:20:29woodruff and fermented cabbage, all from Tommy's kitchen garden.
0:20:29 > 0:20:31What have you got to do after the mackerel, Tom?
0:20:31 > 0:20:34Yeah, after the mackerel, I've got mussels to do,
0:20:34 > 0:20:37quite a lot of mussels to prep. And a puree to finish tonight.
0:20:37 > 0:20:39So if I get them mussels done, I'll be happy.
0:20:39 > 0:20:43Tommy will be serving his fish dish with the miniature fir tree
0:20:43 > 0:20:46he used for his dessert course in the competition.
0:20:46 > 0:20:49Hey! What's that doing here? I thought I'd won the dessert.
0:20:49 > 0:20:51- The dessert was to honour my grandfather.- Yeah.
0:20:51 > 0:20:54You know, he was my Great Briton. And that's what the banquet's for,
0:20:54 > 0:20:56so I'm going to wheel it out with the fish course.
0:20:56 > 0:20:59- With the smoke?- Yeah, with the dry ice, yeah, yeah.
0:20:59 > 0:21:01- Yeah, all the works.- We're here
0:21:01 > 0:21:03- to honour Great Britons, aren't we? So...- Yeah.- Why not?
0:21:09 > 0:21:13Tommy's late grandfather Fred was a champion of sustainable and
0:21:13 > 0:21:18home-grown produce, ideas that have shaped Tommy's cooking and befit
0:21:18 > 0:21:20the honoured banquet guests.
0:21:20 > 0:21:24Tommy's tree represents the forest of firs that surround the
0:21:24 > 0:21:28Kilburn White Horse, a Yorkshire landmark that Fred looked after.
0:21:28 > 0:21:31It's still a special place for Tommy.
0:21:31 > 0:21:33I come up here to the White Horse quite a lot.
0:21:33 > 0:21:36It's somewhere where I spent a lot of time with my grandfather
0:21:36 > 0:21:38and I think it's a beautiful place to come.
0:21:39 > 0:21:42It's his influence that's really made me the chef who I am.
0:21:44 > 0:21:50Tommy grew up on the family farm nearby, now run by his parents.
0:21:50 > 0:21:55Dad Tom has a role in helping Tommy deliver his fish dish at the banquet.
0:21:55 > 0:21:57He's crafting the serving boards.
0:21:57 > 0:21:58So the wood's arrived, then?
0:21:58 > 0:22:00Yeah. It's good stuff.
0:22:00 > 0:22:02I think we should maybe get six,
0:22:02 > 0:22:04seven out of a board, by the look of it.
0:22:04 > 0:22:09He's got his work cut out making new boards for all the guests.
0:22:10 > 0:22:14- You've got a lot to make now. - Yeah, well, I made four to go up before the judges the first time.
0:22:14 > 0:22:17That wasn't so bad. But it took me until four o'clock in the morning.
0:22:17 > 0:22:20So how long it's going to take me to do a banquet, I've no idea.
0:22:23 > 0:22:26It's incredible. To think of where he's come from and where's gone to, really.
0:22:26 > 0:22:29We don't usually do sort of overwhelming crying and
0:22:29 > 0:22:34emotion in Yorkshire. But, you know, it's probably the nearest I can get.
0:22:34 > 0:22:35HE LAUGHS
0:22:35 > 0:22:39- Mm, that's brilliant.- It just needs a bit of rubbing with sandpaper.
0:22:42 > 0:22:46After the regional heats, Tommy changed his fish course dramatically.
0:22:46 > 0:22:50He's cooking the kebab element for his dad and mum, Anne,
0:22:50 > 0:22:51for the first time.
0:22:51 > 0:22:54We've always had great faith in Tommy.
0:22:54 > 0:22:58So we're just absolutely delighted that everybody really liked it.
0:22:58 > 0:23:00Mm, it's good.
0:23:00 > 0:23:01Mm.
0:23:01 > 0:23:04Never had mackerel like this before, Tommy.
0:23:05 > 0:23:09- Hopefully, I'll do the dish proud. - Oh, you will, you will do us proud.
0:23:10 > 0:23:13Getting a dish through to the banquet is just an amazing feeling.
0:23:13 > 0:23:15I feel like honoured and humbled but, like,
0:23:15 > 0:23:18really excited at the same time and really proud.
0:23:21 > 0:23:26In the kitchen, Mark Abbott has made a start on his bacon baskets
0:23:26 > 0:23:29which will hold his purple potato salad,
0:23:29 > 0:23:32while his boss Daniel Clifford does
0:23:32 > 0:23:36battle with the mountain of spuds Mark needs scrubbing and peeling.
0:23:38 > 0:23:40- How are you getting on, Chef? - They're all washed.- Excellent.
0:23:40 > 0:23:43I've just got to peel them all now.
0:23:43 > 0:23:45- They're not all washed.- Have I got more to wash?- Yes, you have.
0:23:45 > 0:23:48- This is the purple potato. - THEY LAUGH
0:23:48 > 0:23:51- This is teamwork, yeah? - Yeah, teamwork breeds teamwork.
0:23:51 > 0:23:55He's got every variety of potato on this dish known to man, and some.
0:23:55 > 0:23:58So, tomorrow, he's going to be really stressed out,
0:23:58 > 0:24:00and I'm going to be sitting on the other side enjoying it.
0:24:00 > 0:24:04What is a couple of potatoes... between friends?
0:24:04 > 0:24:07One of the elements is the highly technical and labour-intensive
0:24:07 > 0:24:12pomme souffle, two thin slices of potato sealed with egg white and
0:24:12 > 0:24:15cornflour which are dehydrated, then fried.
0:24:15 > 0:24:16They don't always rise properly,
0:24:16 > 0:24:19so perfectionist Mark needs plenty of spares.
0:24:21 > 0:24:25Really, I would like to do them tomorrow but they're a bit hit and miss.
0:24:25 > 0:24:28There's too many factors that can mess them up, you know?
0:24:28 > 0:24:30So you just might be able to have a second crack at them
0:24:30 > 0:24:32if they're no good?
0:24:32 > 0:24:34Honestly, probably not, mate.
0:24:37 > 0:24:40Adam's also experiencing difficulties.
0:24:40 > 0:24:41Adam, do you need a hand?
0:24:41 > 0:24:45No, I'm all right, mate, I just need to go to another kitchen.
0:24:45 > 0:24:48He's prepared his crumble mix, but with all four chefs using
0:24:48 > 0:24:52the solid top hobs, there's not enough heat to make his custard.
0:24:52 > 0:24:54You know, there's too much on them,
0:24:54 > 0:24:57so I'm just going to go and find a hob somewhere.
0:24:57 > 0:24:59Or set a campfire up and get going on that somewhere.
0:24:59 > 0:25:02- Well, basically, I'm just going to go and boil my cream.- All right.
0:25:02 > 0:25:05- I'll be back in a minute. - Good luck.- Cheers, mate.
0:25:05 > 0:25:07I was looking really good before,
0:25:07 > 0:25:11but because of this heat issue, I'm just falling behind a little bit.
0:25:11 > 0:25:13I'd rather have had this knocked out by now.
0:25:13 > 0:25:16I'm about to have a good hour knocking out a good amount of
0:25:16 > 0:25:19apples to get going for tomorrow.
0:25:22 > 0:25:24Time is running out for the chefs.
0:25:24 > 0:25:28The Palace need the kitchen for another event at 7pm.
0:25:30 > 0:25:34Mark Froydenlund is finishing his broccoli accompaniments,
0:25:34 > 0:25:35puree and crispy broccoli.
0:25:37 > 0:25:40Tommy's last job of the day is to shell his steamed mussels.
0:25:40 > 0:25:44When Daniel came in and said it was the hardest day of his life,
0:25:44 > 0:25:46I was, like, "Oh, I'm doing all right here.".
0:25:46 > 0:25:48Before I knew it, it was two hours later. I was like,
0:25:48 > 0:25:50"Oh, my God. This is turning into the hardest day of my life."
0:25:50 > 0:25:55He may have brought him to his knees, but at last, Daniel's commis job for
0:25:55 > 0:25:57his head chef, Mark, is done.
0:25:57 > 0:25:58There's your washed.
0:25:58 > 0:26:02- There's your peeled. - Thank you very much.
0:26:02 > 0:26:05There's your peeler. I'm out of here. Good luck.
0:26:05 > 0:26:08- Thank you very much.- Good luck. - See you tomorrow, Chef.
0:26:08 > 0:26:11I'm very, very grateful, but I'm not out of the woods yet.
0:26:11 > 0:26:15I'm far from it. Tomorrow morning is going to be head down and run.
0:26:20 > 0:26:21How's the veal going, Mark?
0:26:21 > 0:26:24The veal's not been cured for quite as long as I wanted it to be,
0:26:24 > 0:26:28but I've got to wash it off and start it cooking, otherwise, it's not going to be ready.
0:26:28 > 0:26:31Mark vacuum-packs the veal.
0:26:31 > 0:26:34He's hoping that by leaving it in the water bath overnight,
0:26:34 > 0:26:38it will be perfectly tender in time for service tomorrow.
0:26:42 > 0:26:45But the countertop water baths aren't big enough.
0:26:47 > 0:26:49- Are you all right, mate? - Not really, no.
0:26:49 > 0:26:51I think I'm over the baggage allowance.
0:26:51 > 0:26:53TOMMY LAUGHS
0:26:53 > 0:26:55Yes, it's not going to work, is it?
0:26:55 > 0:26:59Mark finds one of the House of Commons chefs...
0:26:59 > 0:27:02- Fantastic. Thanks so much. - You're very welcome.- Thanks.
0:27:02 > 0:27:05..who sets him up with a larger water bath which can
0:27:05 > 0:27:07accommodate all his veal.
0:27:10 > 0:27:13- Are you all right, Mark?- Yeah, that was a way to finish, wasn't it?
0:27:13 > 0:27:16Did you get as much done today as you expected to?
0:27:16 > 0:27:19It's hard to say. No, I didn't get as much as I wanted to get done.
0:27:19 > 0:27:21- TOMMY:- I think we all feel like that, don't we?- Yeah.
0:27:21 > 0:27:24I think we'd all stay all night if we could, boys, but we have to go, don't we?
0:27:24 > 0:27:28- Yeah, come on, let's get out of here.- We'll be turned into pumpkins.
0:27:28 > 0:27:30- THEY LAUGH - Or potatoes.
0:27:30 > 0:27:32BIG BEN CHIMES
0:27:38 > 0:27:41It's the day of the Great Britons' Banquet.
0:27:41 > 0:27:44And there's no surprise who's arrived first.
0:27:44 > 0:27:47Mark Froydenlund is anxious to get back in the kitchen.
0:27:47 > 0:27:50- Good morning.- How are you doing? - Are you all right? - Yeah, good, mate, good.
0:27:50 > 0:27:52- Hey, mate, are you all right? - We've got to get in, guys.
0:27:52 > 0:27:55I need to check on that veal. I've been waiting for you lot.
0:27:55 > 0:27:57- You've not been worrying about that, have you?- All night, yeah.
0:27:57 > 0:27:59Come on, let's get on with it. We need to go.
0:28:02 > 0:28:04Mark heads immediately to the water bath
0:28:04 > 0:28:06to retrieve his veal racks.
0:28:06 > 0:28:09- How's your veal looking, Mark? - It looks really good, actually.
0:28:09 > 0:28:11- It's worked really well.- Oh, good. - I'm happy with it.
0:28:11 > 0:28:14- I need to get it out and try it, but so far, nice and soft.- Good.
0:28:14 > 0:28:18We'll have to cook it for a bit longer than I would have liked,
0:28:18 > 0:28:20but I'm really pleased it's come out well.
0:28:22 > 0:28:26The banquet will take place in the Palace of Westminster
0:28:26 > 0:28:27Members' Dining Room,
0:28:27 > 0:28:31where, traditionally, only MPs or former MPs are allowed to dine.
0:28:31 > 0:28:35This is the first time the room is being used for such an event.
0:28:37 > 0:28:38Two, three, four...
0:28:40 > 0:28:45Yesterday, the chefs didn't complete as much prep as they wanted,
0:28:45 > 0:28:48so they all have a busy day ahead.
0:28:48 > 0:28:50It's a bit like cooking with Keith Floyd,
0:28:50 > 0:28:51but I'm drinking coffee.
0:28:51 > 0:28:54Tommy's only cooked his fish course a handful of times.
0:28:54 > 0:28:56It was created for the national finals,
0:28:56 > 0:29:00and he's never cooked it on this scale before.
0:29:00 > 0:29:02- It was a bit of a shock when it won, to be honest.- How's it going?
0:29:02 > 0:29:05Kind of in the blind panic stage, I think.
0:29:05 > 0:29:06I know exactly what you mean, mate.
0:29:06 > 0:29:10I think we all kind of feel our backs against the wall a little bit.
0:29:10 > 0:29:13Tommy's preparing the flatbreads for his pickled mackerel and
0:29:13 > 0:29:15fermented cabbage kebabs.
0:29:15 > 0:29:18I've never really made flatbreads before.
0:29:18 > 0:29:19I actually haven't.
0:29:19 > 0:29:21I had to make them for staff tea before we came, just as
0:29:21 > 0:29:24a bit of a practice. What do you reckon to that?
0:29:24 > 0:29:27Need to caramelise them a bit more, I think.
0:29:27 > 0:29:29Yeah, a bit more colour on them.
0:29:31 > 0:29:33Adam is mixing his caramelised hazelnuts
0:29:33 > 0:29:36and oats for his apple crumble.
0:29:36 > 0:29:38That is a banqueting utensil.
0:29:38 > 0:29:41You know you're doing numbers when you're using an oar!
0:29:41 > 0:29:45One thing the chefs hadn't banked on was Mark's one-liners.
0:29:45 > 0:29:49How are you doing on those, Adam? Looks like you're about to crumble.
0:29:49 > 0:29:53- That was a terrible joke. - That's as good as it's going to get.
0:29:53 > 0:29:56Yeah, I know, I'm looking good, mate. The crumble's out, the custard's done,
0:29:56 > 0:29:58no crumbling around here, mate.
0:29:58 > 0:30:01You're looking a little bit flat, Tommy, or is that just the breads?
0:30:01 > 0:30:03- Oh,- BLEEP.- Go home! Shut up!
0:30:05 > 0:30:08Well, I've got loads of time on my hands, so...
0:30:08 > 0:30:11LAUGHTER
0:30:12 > 0:30:16Oliver Peyton, Matthew Fort,
0:30:16 > 0:30:19and Prue Leith arrive at the Palace of Westminster.
0:30:19 > 0:30:22And Oliver decides to pop into the kitchen...
0:30:22 > 0:30:23Hello!
0:30:23 > 0:30:28..to see Mark Abbott, who's up first with his starter.
0:30:28 > 0:30:30I know you've taken the ordinary potato and elevated it,
0:30:30 > 0:30:33but are you sure you haven't bitten off more than you can chew?
0:30:33 > 0:30:37I'm busy. You know, I've certainly got a lot on.
0:30:37 > 0:30:41We're up against it today, but sometimes when the pressure's on is when we cook best.
0:30:41 > 0:30:44I'm a bit busy. I'm not going to help, by the way.
0:30:44 > 0:30:47- I thought you were going to give me a hand.- No, no. Bye!
0:30:50 > 0:30:53Mark gets on with the stock for the bacon jelly,
0:30:53 > 0:30:55which will top the pommes souffle.
0:30:59 > 0:31:01Will you look at this?
0:31:01 > 0:31:05Oliver joins his fellow judges in the palace's Pugin Room.
0:31:05 > 0:31:08Formerly a committee room for peers in the House of Lords,
0:31:08 > 0:31:11it's now used for hospitality and is the venue for the drinks
0:31:11 > 0:31:14reception before tonight's banquet.
0:31:14 > 0:31:18The splendour. The Palace of Westminster is extraordinary!
0:31:18 > 0:31:21Isn't it? And every inch is decorated. It's fantastic.
0:31:21 > 0:31:25- It's like actually standing inside a work of art.- It is.
0:31:25 > 0:31:29Magnificent testament to past skills, and just as the menu
0:31:29 > 0:31:33actually is a fantastic testament to modern cooking in Britain.
0:31:33 > 0:31:37- I know, but it's a complicated menu. - It's potatoes!- Think of the apple.
0:31:37 > 0:31:39It's mackerel!
0:31:39 > 0:31:40It's roast veal.
0:31:40 > 0:31:44Listen, we've got a Great British Menu for Great Britons of today.
0:31:44 > 0:31:47Exactly right for our illustrious guests!
0:31:47 > 0:31:49We've worked really hard for it, let's face it!
0:31:49 > 0:31:54- Hang on, Prue and I have done a good job.- Come on. Who ate the most?
0:31:54 > 0:31:55It shows.
0:31:59 > 0:32:03While Mark Froydenlund works on the pine nut and carrot powder
0:32:03 > 0:32:08coating for his roasted carrots, Adam starts the most critical
0:32:08 > 0:32:11element of his dessert, the blown sugar apples.
0:32:11 > 0:32:15It's delicate work, requiring absolute precision.
0:32:16 > 0:32:20- How many have you got done, Adam?- That much.
0:32:20 > 0:32:22- That much?! What? First one? - Yeah, first one, this, mate.
0:32:22 > 0:32:25Everything else is pretty much boxed,
0:32:25 > 0:32:28so it's just a case of getting on with these now.
0:32:28 > 0:32:32- One down. A lot to go.- A lot to go. I've never blown sugar before.
0:32:32 > 0:32:33Do you want to have a go then?
0:32:33 > 0:32:37It's all right. When you get it to a nice size at shape, stop there...
0:32:37 > 0:32:40- Yeah. All right. - So, get the scissors.
0:32:40 > 0:32:44- Yeah.- And you just want to like start snipping around there.
0:32:44 > 0:32:45Oh!
0:32:47 > 0:32:51I think I'll leave it to you. I'll stick to prepping fish.
0:32:51 > 0:32:53Yeah.
0:32:53 > 0:32:56With service due to start in a couple of hours,
0:32:56 > 0:32:59Tommy's parents have arrived.
0:32:59 > 0:33:02Dad Tom is bringing the serving boards he's made for his
0:33:02 > 0:33:04son's fish course.
0:33:04 > 0:33:07Actually got to the palace of Westminster, I can hardly
0:33:07 > 0:33:10- believe it's actually happening. - I'm looking out at the river now,
0:33:10 > 0:33:13thinking - what's going on out there? You know? It's quite a place.
0:33:13 > 0:33:16- A bit different to home, isn't it, this?- It's fantastic.
0:33:20 > 0:33:21Hi.
0:33:21 > 0:33:24- How are we doing? Good to see you. - Oh! Good to see you!
0:33:24 > 0:33:27- How are you doing?- How are you doing?- Yeah, good.- What about these?
0:33:27 > 0:33:29These look amazing. They look beautiful. Wow!
0:33:29 > 0:33:32- It's an amazing place, isn't it? - Absolutely.- Isn't it a great place?
0:33:32 > 0:33:34Yes. I just want to stop and look at it all, but...
0:33:34 > 0:33:37No, you've got stuff to do. You've got to keep cracking on with this.
0:33:37 > 0:33:39- Fair enough. - The tree's looking good.
0:33:39 > 0:33:41It will be really fitting if we carry this out and lead out
0:33:41 > 0:33:43my fish dish. Nice tribute to Grandad.
0:33:43 > 0:33:46You're going to do all the hard work and we're going to sit there
0:33:46 > 0:33:49- and enjoy it.- I've got to get my suit on before long.
0:33:49 > 0:33:53- I'm sure you'll be looking sharp, Dad.- Yeah. Thank you.
0:33:54 > 0:33:58All day, the chefs have been working one floor below the Members'
0:33:58 > 0:34:00Dining Room where the banquet is going to be held.
0:34:00 > 0:34:02As they won't be able to plate up in this kitchen,
0:34:02 > 0:34:07House of Commons chef Nick Wort explains what's going to happen.
0:34:07 > 0:34:08- Hello, guys.- Hi.- Hi.
0:34:08 > 0:34:11The actual banquet that you're serving today is not coming
0:34:11 > 0:34:14from this kitchen. You need to go upstairs to our finishing kitchen,
0:34:14 > 0:34:17which will serve the dining room that you're actually going in to.
0:34:17 > 0:34:20So you need to be on track, on time and ready up there,
0:34:20 > 0:34:23probably a good half hour before your actual service starts, yeah?
0:34:23 > 0:34:25Well, that's an extra challenge, isn't it?
0:34:25 > 0:34:28- Let us know if you need anything, boys.- Thank you.
0:34:28 > 0:34:30- We've got to move all this- BLEEP - upstairs again.
0:34:30 > 0:34:33We've got to be even more organised. Even more on time.
0:34:33 > 0:34:36You basically lose half an hour. That's six apples.
0:34:36 > 0:34:39Let's break this down. I need to crack on, guys.
0:34:44 > 0:34:47The Great Britons start to arrive for the banquet through the
0:34:47 > 0:34:50historic Westminster Hall,
0:34:50 > 0:34:54including youth worker Justice Williams MBE and
0:34:54 > 0:34:58Zoe Jackson MBE, who also received a Queen's Young Leader award.
0:34:59 > 0:35:03Also arriving, Layla Rahmatullah MBE, Anne Hornigold MBE,
0:35:03 > 0:35:09and Les Armstrong, who received his MBE for services to agriculture.
0:35:11 > 0:35:12With just an hour to go,
0:35:12 > 0:35:16the chefs take a moment to see the Members' Dining Room.
0:35:16 > 0:35:18- Well!- Nice, isn't it?- Yeah!
0:35:18 > 0:35:22- It's definitely fit for a banquet, isn't it?- It's beautiful.- Stunning.
0:35:23 > 0:35:25Wow! You look around the room,
0:35:25 > 0:35:27everyone has three letters after their name,
0:35:27 > 0:35:30like, everybody's been honoured and that kind of ups the pressure
0:35:30 > 0:35:33- for me a little bit. It's incredibly humbling.- I'm a bit nervous now.
0:35:33 > 0:35:37It's almost giving me goose pimples on my arm, you know what I mean?
0:35:37 > 0:35:40- It's going to be euphoric when we get this out.- Yeah.- Yeah.
0:35:46 > 0:35:51Entering through St Stephen's Hall, Lance Sergeant Johnson Beharry VC,
0:35:51 > 0:35:54with his wife Melissa.
0:35:54 > 0:35:56To be here at the banquet,
0:35:56 > 0:35:59sitting amongst loads of Great Britons is amazing.
0:36:01 > 0:36:06Johnson met Mark Abbot as he prepared today and in his honour,
0:36:06 > 0:36:10Mark's decided to adapt one starter just for Johnson.
0:36:10 > 0:36:13One of his favourite vegetables is sweet potato, so I thought
0:36:13 > 0:36:16the least I could do is put a bit of sweet potato in the dish.
0:36:16 > 0:36:19Nice touch there.
0:36:19 > 0:36:23Chief Superintendant Victor Olisa arrives with Reverend John Wood,
0:36:23 > 0:36:27who received an MBE for services to his community.
0:36:29 > 0:36:32Mark Abbott's parents and sister arrive,
0:36:32 > 0:36:35along with the rest of the chefs' families.
0:36:35 > 0:36:38It's actually happening now. We're actually here.
0:36:38 > 0:36:42The banquet's just about to start. I'm just so very excited.
0:36:42 > 0:36:47I feel very proud in such a special building and now I just can't wait, obviously,
0:36:47 > 0:36:50to see what everyone thinks of the food and see Adam later.
0:36:52 > 0:36:55Guest of honour, the Deputy Speaker of the House of Commons,
0:36:55 > 0:37:00Lindsay Hoyle MP wants to check the chefs are ready for service.
0:37:00 > 0:37:03All right? How are we all? All right? Good to see you again.
0:37:03 > 0:37:05Everybody's arriving. No pressure,
0:37:05 > 0:37:09but I've just seen my first VC walk in, Victoria Cross there.
0:37:09 > 0:37:12I can feel the heat of the kitchen rising as we're speaking.
0:37:12 > 0:37:14- Unbelievable!- That's just us, yeah. It's not the kitchen.
0:37:14 > 0:37:19- It's just you! More importantly, are they going to love the meal? - Of course.- Of course they are.
0:37:19 > 0:37:22- That's brilliant!- Confidence. - Confidence! That's what you've got.
0:37:22 > 0:37:26- Best policy.- So the wife's with me, so I promised her a good meal.
0:37:26 > 0:37:27Don't let me down.
0:37:27 > 0:37:31- OK, all the best.- Nice to see you. - Chat to you afterwards. Bye.
0:37:33 > 0:37:37It's half an hour before service and the judges are dressed for dinner.
0:37:41 > 0:37:44Mark's first to arrive in the upstairs kitchen,
0:37:44 > 0:37:47ready to plate up his complex potato starter.
0:37:49 > 0:37:50It's getting real now!
0:37:50 > 0:37:53- BLEEP- I didn't think it would be like this!
0:37:56 > 0:37:59Veteran chef Simon Rogan, who is Adam's boss, and Daniel
0:37:59 > 0:38:03Clifford, Mark Abbott's boss, have both cooked at the banquet before.
0:38:03 > 0:38:08They've got to produce the goods. Got to be just as good as they were when we originally tasted it.
0:38:10 > 0:38:13The rest of the chefs decamp to the service kitchen upstairs.
0:38:15 > 0:38:21Louise Greer BEM is here, as well as Kamal Hanif OBE.
0:38:21 > 0:38:24I, as many of the others I've talked to,
0:38:24 > 0:38:28we just see ourselves as being normal individuals.
0:38:28 > 0:38:31But to be seen as Great Britons is a little bit surreal.
0:38:31 > 0:38:34But it's a great privilege, being at the banquet today.
0:38:37 > 0:38:41RNLI volunteer Steve Davies MBE arrives at the drinks reception.
0:38:43 > 0:38:47Along with OBE recipients, autism campaigner Anna Kennedy and
0:38:47 > 0:38:50charity fundraiser Lynn McNicoll.
0:38:52 > 0:38:55All the guests have now arrived and in the kitchen,
0:38:55 > 0:38:57the chefs are ready to go.
0:38:57 > 0:38:59- So I'm going pommes puree with Mark. - Yeah.
0:38:59 > 0:39:01You're going in with the basket.
0:39:01 > 0:39:04- Yeah.- You're on croquette. - Who's cooking the croquettes?
0:39:04 > 0:39:07- We're cooking them now. We're cooking everything now.- Let's go.
0:39:07 > 0:39:11Mark's dish is made up of potato prepared six different ways,
0:39:11 > 0:39:13including delicate pommes souffle.
0:39:15 > 0:39:18- Two at a time.- Yep. - Nice dunk on there. Don't be scared.
0:39:18 > 0:39:22The banquet guests take their seats.
0:39:22 > 0:39:26Enam Ali MBE helped judge the Central region.
0:39:26 > 0:39:29Walk into the palace, it's just amazing.
0:39:29 > 0:39:32I feel so proud and so honoured to be here.
0:39:32 > 0:39:35This is wicked! Being here is surreal.
0:39:35 > 0:39:38- Chief, can you put 12 on there? - Yeah, yeah.
0:39:38 > 0:39:41And then get them straight under the vice. Time's going to run away here.
0:39:41 > 0:39:45You just seem to be getting the elite of everything,
0:39:45 > 0:39:47all together, the chefs, people who have done great stuff in
0:39:47 > 0:39:50their community and, you know, the seat of power.
0:39:50 > 0:39:52You couldn't ask for more.
0:39:52 > 0:39:55There's so many people out there that are just fantastic really.
0:39:55 > 0:39:57Makes Great Britain a great place.
0:39:57 > 0:40:00OK, chefs. Guests are all in, they're sat down, service in five minutes.
0:40:00 > 0:40:03- Yes, thank you very much. - OK.- Right, lads.
0:40:03 > 0:40:06Let's get these finishing touches done.
0:40:06 > 0:40:08Order! Order!
0:40:08 > 0:40:11Deputy Speaker Lindsay Hoyle welcomes the guests.
0:40:11 > 0:40:13Hello, ladies and gentlemen.
0:40:13 > 0:40:17Can I welcome you to the Great British Menu Banquet.
0:40:17 > 0:40:20Today, we're in the Members' Dining Room.
0:40:20 > 0:40:24The Great British Menu Banquet of Great Britons is the first
0:40:24 > 0:40:27ever even of its kind to be held in here.
0:40:27 > 0:40:30We're all making a little bit of history.
0:40:30 > 0:40:32In that kitchen,
0:40:32 > 0:40:37we have four of the most skilled and talented young chefs in the country.
0:40:37 > 0:40:39Loads of truffle on top. Celebration.
0:40:39 > 0:40:44We boast a total of five Michelin stars and they're cooking for us and
0:40:44 > 0:40:46it doesn't get better than that.
0:40:46 > 0:40:50Of course, this historic building is my office.
0:40:50 > 0:40:53I'm the Deputy Speaker to the House of Commons,
0:40:53 > 0:40:58which means keeping order during some of the famously heated debates.
0:40:58 > 0:41:03You can imagine, I'm relieved to be surrounded by such polite and
0:41:03 > 0:41:05well mannered guests.
0:41:05 > 0:41:09Ladies and gentlemen, if I can now call order, the service will begin.
0:41:09 > 0:41:12Thank you very much, everybody. Thank you.
0:41:12 > 0:41:14THEY APPLAUD
0:41:14 > 0:41:17It's that time of the evening, boys. First one up.
0:41:17 > 0:41:19What else have we got to do?
0:41:19 > 0:41:22- Put it on a plate.- OK. Good. Cos I've lost track of elements.
0:41:22 > 0:41:23Yeah, me too.
0:41:24 > 0:41:28First up is Mark's celebration of the ordinary everyday potato,
0:41:28 > 0:41:33the only dish from finals which went straight through to the banquet.
0:41:33 > 0:41:35Can I have the first 12 consommes, please?
0:41:39 > 0:41:42- Yes.- Spot on, boys. Nice. Really nice.
0:41:42 > 0:41:43OK, service, please.
0:41:43 > 0:41:46Service!
0:41:47 > 0:41:49The herbs are dying, guys.
0:41:51 > 0:41:52Thank you very much. Let's go.
0:42:00 > 0:42:04- Wonderful.- It's beautiful, isn't it? Really beautiful.
0:42:04 > 0:42:07As the first plates arrive in the dining room...
0:42:07 > 0:42:09Right, let's go, boys.
0:42:09 > 0:42:11..the hard work continues behind the scenes,
0:42:11 > 0:42:14as Mark checks that each plate leaving the pass meets his
0:42:14 > 0:42:16high standards.
0:42:16 > 0:42:18- Tom, will you grab some chives for the...?- Yes, chef.
0:42:18 > 0:42:23- You've really sweated over this, but it looks fantastic, mate. Well done. - This looks great, mate.
0:42:23 > 0:42:24Thank you very much. Right, next ones.
0:42:29 > 0:42:34I think, every day, you need to eat a potato for your lunch or whatever.
0:42:34 > 0:42:38And I think Mark has changed the whole system of cooking potatoes.
0:42:38 > 0:42:40- It's amazing.- I love it.
0:42:40 > 0:42:43- Mm.- I never knew you could do so much with a potato!
0:42:46 > 0:42:47Soup's coming out now.
0:42:47 > 0:42:49- Boys, these are looking spot on, thank you.- Soup's up.
0:42:49 > 0:42:51Service!
0:42:53 > 0:42:55Unbelievable!
0:42:55 > 0:42:57Mm!
0:42:57 > 0:43:00- Do you not think that pommes souffle was fantastic?- Absolutely beautiful!
0:43:00 > 0:43:03- Just... Oh! Disappear in your mouth! - Delicious.
0:43:03 > 0:43:08I would have eaten five or six times that amount because I'm northern!
0:43:10 > 0:43:14- Last 12, boys.- Yeah.- Pass me over another packet of herbs, please.
0:43:14 > 0:43:17How many have we got of the nasturtiums? Are they fresh?
0:43:17 > 0:43:20- Yeah, they're beautiful. - Just like you, Tom?- Yes, mate.
0:43:20 > 0:43:22There's a special one here, lads.
0:43:22 > 0:43:25It's got a sweet potato in the basket, instead of purple violets.
0:43:25 > 0:43:27VIP's on this table, Mark?
0:43:27 > 0:43:30More than a VIP, mate. This guy is a living legend.
0:43:30 > 0:43:31Service.
0:43:31 > 0:43:33- Go on.- Relax.
0:43:33 > 0:43:37As promised, Mark delivers the final plate to the banquet as
0:43:37 > 0:43:41a surprise and tribute to Johnson Beharry.
0:43:42 > 0:43:44- Good evening.- Evening to you.
0:43:44 > 0:43:47As sweet potato is your favourite food,
0:43:47 > 0:43:50I've hidden some under a little bit of truffle.
0:43:50 > 0:43:51Ah!
0:43:53 > 0:43:54Thank you. It's amazing.
0:43:57 > 0:44:00That was great, wasn't it? What an effort.
0:44:00 > 0:44:02- Glad I don't work for Mark.- I know!
0:44:02 > 0:44:05Is there anything else you could have put on that?
0:44:05 > 0:44:08We put Mark's dish straight through from the final to the banquet
0:44:08 > 0:44:13because it was fabulous then and it's fabulous now.
0:44:13 > 0:44:16Yesterday, I came in and peeled the potatoes and I don't really
0:44:16 > 0:44:18want to take the glory away from Mark.
0:44:18 > 0:44:20I don't know if that's given it the edge or not.
0:44:22 > 0:44:24It was an amazing dish anyway.
0:44:24 > 0:44:27And I think he's done himself really, really proud.
0:44:27 > 0:44:30- How's it going, lads?- Well done! - That's set the standard, mate.
0:44:30 > 0:44:34- We've got to follow that now. What was it like in the room? - Oh, the atmosphere's electric.
0:44:34 > 0:44:37Seeing people eating and... Yeah, it's quite special.
0:44:37 > 0:44:39I need a hand now. I've got a lot of work to do.
0:44:39 > 0:44:43- You've got both of mine coming at you. - Come on, let's do this then.- Yes!
0:44:43 > 0:44:47Tommy's fish dish requires a great deal of last minute cooking.
0:44:47 > 0:44:49So it's a team effort.
0:44:50 > 0:44:52Do you want me to start blowtorching? Tommy?
0:44:52 > 0:44:55- Yeah, go on then. Blowtorch the loin first.- Yes, chef.
0:44:57 > 0:45:00Tommy pan fries his steamed mussels and heats the
0:45:00 > 0:45:02sea vegetables in mussel juice.
0:45:02 > 0:45:07- Can you just check the blowtorch on this, if you're happy? - Yeah, absolutely black.
0:45:07 > 0:45:09You can go a little bit blacker on that one.
0:45:09 > 0:45:12With the boards his dad made ready at the pass,
0:45:12 > 0:45:15Tommy takes charge of service.
0:45:15 > 0:45:18- Cauliflower puree in the bottom of 12 bowls.- Yeah.- Yeah.
0:45:18 > 0:45:21Silver skin mackerel, lift that straight in on top of the cauliflower puree.
0:45:21 > 0:45:24- Do you want to check that? Is that enough?- Yeah, that's perfect.
0:45:24 > 0:45:26I'll follow round with mussels.
0:45:26 > 0:45:28Can I get some beers brought over, please?
0:45:28 > 0:45:32The dish is served with a beer infused with the herb woodruff.
0:45:32 > 0:45:37- Mark, thank you, start bringing 12 kebabs over. And place them here. - Yep.- On each plate.
0:45:37 > 0:45:38Grab a hammer.
0:45:38 > 0:45:41The pickled mackerel kebab is attached to each board with
0:45:41 > 0:45:42a blacksmith's nail.
0:45:42 > 0:45:45One guy grab a smoker, one guy grab the tartars.
0:45:45 > 0:45:46- I've got the smoker, yeah?- Yeah.
0:45:46 > 0:45:49Adam fills the bespoke bowls with oak smoke.
0:45:49 > 0:45:51Can I get the platers in? Service, please!
0:45:51 > 0:45:55OK, quick as you can, guys. You've got smoke in there. It needs to go on the table.
0:45:55 > 0:45:58OK, straight in with the same again then, Adam. Off you go.
0:45:58 > 0:46:02- Cauliflower puree. Mark, fish.- Yes, chef.
0:46:02 > 0:46:05Leading Tommy's dish into the banquet hall is the fir tree,
0:46:05 > 0:46:09a reminder of home and his Great Briton, his grandfather.
0:46:09 > 0:46:11APPLAUSE
0:46:13 > 0:46:15The whole idea was the mist coming off the top of the forest,
0:46:15 > 0:46:18back in Yorkshire, and I felt it had arrived here, his grandfather,
0:46:18 > 0:46:21my father, it was him, he was there, you know?
0:46:21 > 0:46:23It was good.
0:46:30 > 0:46:33That Tommy Banks is a devil, isn't he? He's a little devil!
0:46:33 > 0:46:34Absolutely fantastic!
0:46:36 > 0:46:38Chief, you're all over this.
0:46:38 > 0:46:40- Starting to get a rhythm, Mark. - Yeah, let's keep it going.
0:46:40 > 0:46:44Right, smoke, Adam, if you want to get smoking again.
0:46:44 > 0:46:46OK, service, please!
0:46:46 > 0:46:49Start picking up when they've been smoked, please, and start going.
0:46:49 > 0:46:5112 more.
0:46:58 > 0:47:01With me getting the fish dish last year, it means a lot that Tommy
0:47:01 > 0:47:04did it, representing the North East, and he's really nailed it today.
0:47:04 > 0:47:06That was a delicious plate of food.
0:47:06 > 0:47:09- Smoked flavour.- Yeah, it's delicious, isn't it?
0:47:09 > 0:47:12Right, last table, boys. Same jobs.
0:47:12 > 0:47:13- Let's push it out.- Yes, Tommy!
0:47:17 > 0:47:19- OK, are you ready, Adam?- Yeah.
0:47:25 > 0:47:28- Well done.- That was a stupid dish to do for a banquet, wasn't it?
0:47:28 > 0:47:31- I feel your pain. - I thought HIS was complicated!
0:47:31 > 0:47:34- Ridiculous! - If we can do my course as well as that, I'll be over the moon.
0:47:34 > 0:47:37- You're doing yours on your own, mate.- Oh, great(!) OK.
0:47:37 > 0:47:40I'm finished off after that.
0:47:40 > 0:47:43Incredible.
0:47:43 > 0:47:47It's a fairly cheap fish to buy, but what Tommy's done with it,
0:47:47 > 0:47:50it was quite spectacular really.
0:47:50 > 0:47:53Didn't think you could do such a thing with a mackerel.
0:47:53 > 0:47:56To be fair, we've never eaten this dish as a whole.
0:47:56 > 0:47:59This is the first time. Just spot on.
0:47:59 > 0:48:01He nailed it.
0:48:02 > 0:48:05- Right, Mark, you get 12 plates out, we'll start plating.- Chef.
0:48:05 > 0:48:07Then you can go straight away with the puree.
0:48:07 > 0:48:10It's now Mark Froydenlund's turn to serve his celebration of
0:48:10 > 0:48:11British roast veal.
0:48:11 > 0:48:13Tommy, just need to carve them like this.
0:48:13 > 0:48:16They're all slightly different shapes, but generally,
0:48:16 > 0:48:18just make sure everyone's got a nicely cut piece.
0:48:18 > 0:48:21- 12 up for each table and 12 carrots coated in the crumb, OK?- Yeah.
0:48:21 > 0:48:23Farmers Angela and Andrew Barraclough,
0:48:23 > 0:48:28who supplied the veal, can't wait to see how it goes down at the banquet.
0:48:28 > 0:48:29Who know Mike will cook it right,
0:48:29 > 0:48:33it's just as long as everybody sort of likes the rose veal,
0:48:33 > 0:48:34yes, we are very excited.
0:48:36 > 0:48:38In the kitchen, plating up continues.
0:48:40 > 0:48:44- So, guys, that's it. One piece of the rib.- Beautiful, this, Mark.
0:48:44 > 0:48:48It's probably better than when I saw it in the finals, I think.
0:48:48 > 0:48:51- Veal's cooked perfectly. - Looks stunning. Stunning.
0:48:51 > 0:48:52Service, please.
0:48:52 > 0:48:57Adam adds black garlic puree just before the plates leave the pass.
0:48:57 > 0:49:01This is very important it goes in front of the veal farmers, please.
0:49:01 > 0:49:04Just put it down onto the table the same time as the plates.
0:49:04 > 0:49:06Thank you.
0:49:11 > 0:49:14- OK, just getting the next ones ready, please, Tom.- Yep.
0:49:14 > 0:49:16Second sauce for that table, please.
0:49:16 > 0:49:17Thank you.
0:49:28 > 0:49:30Sorry.
0:49:30 > 0:49:32Very emotional.
0:49:32 > 0:49:35That we've got to this stage, makes it all worthwhile.
0:49:35 > 0:49:37Sorry.
0:49:40 > 0:49:41It is a nice piece of meat.
0:49:41 > 0:49:43I'm biased though.
0:49:45 > 0:49:48When we put the bone on, guys, just give it a bit more space on this one.
0:49:54 > 0:49:56That looks amazing!
0:49:56 > 0:49:58Absolutely amazing!
0:49:58 > 0:50:00MOUTHS
0:50:00 > 0:50:03Couldn't be prouder to be here right now and eating Mark's main course.
0:50:03 > 0:50:05It's absolutely fantastic.
0:50:05 > 0:50:09I'm just so, so happy for him and he deserves it, which is the most important thing.
0:50:09 > 0:50:13- That's great, guys. Thanks very much.- Yeah, looks great, Mark.
0:50:13 > 0:50:15I thought my dish was simple.
0:50:15 > 0:50:18Seems to be getting harder as we go along.
0:50:18 > 0:50:21Service, please! Probably a little bit less sauce, guys.
0:50:21 > 0:50:24It's coming out of the nose of the cow!
0:50:24 > 0:50:27Thank you. Just tilt it back slightly, please, guys.
0:50:30 > 0:50:33I haven't really tried veal before, so it's a first for me,
0:50:33 > 0:50:35but it's absolutely delicious. I'm sold.
0:50:35 > 0:50:37So I will be trying it again.
0:50:38 > 0:50:42When I judged this dish in the regionals, I loved it.
0:50:42 > 0:50:45To see how other people have enjoyed it as well,
0:50:45 > 0:50:48I feel a sense of great pride, but also tremendous enjoyment as well.
0:50:48 > 0:50:49Thank you, Mark.
0:50:49 > 0:50:51Come on, guys. Last set here.
0:50:51 > 0:50:54- Main course 2016.- Home straight.
0:50:54 > 0:50:56- Teamwork makes...- The dream work.
0:50:56 > 0:50:58Thanks, Mark.
0:51:01 > 0:51:04When foot-and-mouth happened, everybody thought that was
0:51:04 > 0:51:07the end of the world, but we're more resilient than that.
0:51:07 > 0:51:10Move with it. And obviously Andrew did with the veal.
0:51:10 > 0:51:12And that speaks for itself.
0:51:12 > 0:51:14British food at its best!
0:51:17 > 0:51:19OK, service, please.
0:51:21 > 0:51:23Yes.
0:51:23 > 0:51:25- Main course done.- Thanks, guys.
0:51:25 > 0:51:28- Well done, mate. That was stunning. - Another big push.- Thank you.
0:51:28 > 0:51:31The dish has been a hit, especially with Mark's mum, Karen.
0:51:31 > 0:51:33Not being a very adventurous cook myself,
0:51:33 > 0:51:36I'm just surprised at the things he produces.
0:51:36 > 0:51:39Just a few little ingredients and he can produce an absolutely
0:51:39 > 0:51:41- delicious meal.- You're not meant to say that.- No.
0:51:41 > 0:51:44You're meant to say he learned everything he knows from you!
0:51:44 > 0:51:47- Stop that. Start again. - I can't say that!
0:51:50 > 0:51:53To see our own produce on the table in front of all these people,
0:51:53 > 0:51:56if you think what they've done in their lives,
0:51:56 > 0:51:59to earn their medals, and then to see our food there and see
0:51:59 > 0:52:02the reaction, yeah, it's an honour really.
0:52:04 > 0:52:08- Three courses gone. - One more to go.
0:52:08 > 0:52:10- No pressure, chief.- Good point.
0:52:11 > 0:52:15Adam's golden apple will provide the finale to the banquet.
0:52:15 > 0:52:19He has to make his apple snow granita at the very last moment,
0:52:19 > 0:52:22freezing apple juice with liquid nitrogen.
0:52:27 > 0:52:29It's been delicious. I've really enjoyed it tonight.
0:52:29 > 0:52:32Now I'm just waiting, obviously, for the dessert.
0:52:32 > 0:52:35I'm going to build the apples, it's the most delicate part,
0:52:35 > 0:52:37and you don't want to get involved in it, trust me.
0:52:37 > 0:52:39Tommy, if you can just keep loading the pass,
0:52:39 > 0:52:40so that I can put apples in.
0:52:40 > 0:52:42Mark, if you can do the snow.
0:52:42 > 0:52:45Mark, if you can lift the lid up, bang it straight on,
0:52:45 > 0:52:48- call service, waiters in and go. - No problem.- Yeah.
0:52:48 > 0:52:51- Right, let's do it. - Let's finish this on a high, eh?
0:52:51 > 0:52:53So far, the chefs have worked as team,
0:52:53 > 0:52:57but it has to be Adam who fills the fragile sugar blown apples.
0:52:57 > 0:53:01First with meadow sweet custard, followed by hazelnut crumble,
0:53:01 > 0:53:02then apple compote.
0:53:02 > 0:53:06Every apple must reach the guests in one piece.
0:53:06 > 0:53:07OK, can you get ready to snow?
0:53:07 > 0:53:11- Looks perfect, Adam.- It's going to be a real showstopper, isn't it?
0:53:11 > 0:53:14- Well, that's the idea. - BLEEP.- There goes the first one!
0:53:14 > 0:53:17As you can see, they're exceptionally brittle.
0:53:19 > 0:53:21Service!
0:53:35 > 0:53:37Oh, wow! Surely, that's not edible.
0:53:37 > 0:53:39It is!
0:53:41 > 0:53:42Wow!
0:53:48 > 0:53:50Mmmm!
0:53:50 > 0:53:51That is gorgeous!
0:53:51 > 0:53:54- Are we all good there, guys? Going at a steady pace?- Yeah.
0:53:54 > 0:53:56- We're good, mate. We're very good. - How are you doing on the snow there?
0:53:56 > 0:53:59We don't need to be stingy, but pace yourself.
0:53:59 > 0:54:00- We need at least 20 per box.- Yep.
0:54:02 > 0:54:04Good to go here. Come on, I'll change that.
0:54:04 > 0:54:07I'm not happy with that one, guys. Let's do another one.
0:54:07 > 0:54:09Can you just take it out of the bowl?
0:54:09 > 0:54:12Can I get bowls on the top shelf, please?
0:54:12 > 0:54:14Service!
0:54:22 > 0:54:25It looks too good. We're not eating it.
0:54:25 > 0:54:26No way.
0:54:29 > 0:54:32Absolutely phenomenal.
0:54:32 > 0:54:36The sugar work on the apple's stunningly beautiful. So wafer thin.
0:54:36 > 0:54:40To deliver that for a banquet is beyond my comprehension.
0:54:40 > 0:54:43- How many casualties have you had so far on the apples?- So far, two.
0:54:43 > 0:54:48- BLEEP.- One second. I need to change that one. It's a goner.
0:54:48 > 0:54:51- Let's make that three, guys. - Three down.
0:54:51 > 0:54:52Service!
0:54:57 > 0:55:00I love how when you open it up, it's a complete surprise.
0:55:00 > 0:55:03You don't know what's going to be inside it.
0:55:03 > 0:55:06- Another casualty.- Are we all good there?- No worries.
0:55:06 > 0:55:08I'll replace it now.
0:55:08 > 0:55:10I can imagine the stress in the kitchen,
0:55:10 > 0:55:13but he's produced such a fantastic dish.
0:55:13 > 0:55:16- BLEEP.- Flippin' heck.
0:55:16 > 0:55:21I'm just so proud of Adam, for everyone to have enjoyed it so much.
0:55:21 > 0:55:27It's brilliant and it still tastes like gran, mum's apple crumble.
0:55:27 > 0:55:29You've done an amazing job on this, mate.
0:55:29 > 0:55:32- It's not over till the fat lady sings, mate.- No.
0:55:32 > 0:55:34- She's not far off.- Service!
0:55:39 > 0:55:43- That is absolutely brilliant! - This is one of your five a day.
0:55:44 > 0:55:48It's absolutely amazing! I would actually say it's probably the best dessert I've ever had.
0:55:48 > 0:55:51And I'm somebody who likes his desserts.
0:55:51 > 0:55:52One more, Adam.
0:55:52 > 0:55:572016 Great British Menu complete.
0:56:01 > 0:56:02Well done. Brilliant.
0:56:02 > 0:56:04- That was really good.- Cheers, mate.
0:56:05 > 0:56:08- THEY CHEER - Well done.- Well done, Tom.
0:56:08 > 0:56:11What a day, eh?
0:56:11 > 0:56:13Who's cleaning up, boys? Cos I'm going for a gin.
0:56:13 > 0:56:15I might follow you.
0:56:18 > 0:56:21I think people were as overwhelmed with it as Prue, Oliver and I were
0:56:21 > 0:56:22the first time we ate it.
0:56:22 > 0:56:26It was the perfect end to a really fabulous dinner.
0:56:27 > 0:56:29It's time for Kamal Hanif OBE and
0:56:29 > 0:56:33Lance Sergeant Johnson Beharry VC to close the banquet.
0:56:33 > 0:56:35I'm sure everybody will agree
0:56:35 > 0:56:38we've had some absolutely amazing dishes today.
0:56:38 > 0:56:41Right from the starter, right through to the dessert.
0:56:41 > 0:56:46- So, we'd just like to introduce the chefs.- Our first chef, Mark Abbott.
0:56:46 > 0:56:49CHEERS AND APPLAUSE
0:56:51 > 0:56:55'Every single plate went over that pass perfect.
0:56:55 > 0:56:58'I'm made up. Now, I could lie down and sleep for a week!'
0:56:58 > 0:57:03And our second chef, who prepared the fish dish, is Tommy Banks.
0:57:03 > 0:57:05CHEERS AND APPLAUSE
0:57:05 > 0:57:08'I've had a brilliant time. I've loved every minute of it.
0:57:10 > 0:57:12'I feel amazing right now.'
0:57:15 > 0:57:17Thank you very much,
0:57:17 > 0:57:19I think today's been one of the hardest days of my life,
0:57:19 > 0:57:21which makes me feel pretty pathetic really in
0:57:21 > 0:57:24a room full of people who have achieved so much.
0:57:24 > 0:57:27This opportunity is just something I'll be forever thankful for,
0:57:27 > 0:57:31- so thank you very much. - CHEERS AND APPLAUSE
0:57:34 > 0:57:39And for the main course, the amazing rose veal, Mark Froydenlund.
0:57:39 > 0:57:42CHEERS AND APPLAUSE
0:57:42 > 0:57:46'To look around the room and see all of the medals, all of the awards that people have got...'
0:57:46 > 0:57:50- Thrilled to bits. - '..you can just tell there's some really incredible people here
0:57:50 > 0:57:53'and to have been able to cook for them tonight has been amazing.'
0:57:53 > 0:57:57And finally, but not least, Adam Reid, for his dessert,
0:57:57 > 0:58:00the golden apple, and I know how difficult it is to make
0:58:00 > 0:58:03because I tried making the golden apple with him.
0:58:03 > 0:58:05CHEERS AND APPLAUSE
0:58:05 > 0:58:08'This has been one of the hardest experiences of my career.
0:58:08 > 0:58:12'Definitely. But it is absolutely and utterly worth it.
0:58:12 > 0:58:14'I feel on top of the world.'
0:58:14 > 0:58:16CHEERS AND APPLAUSE
0:58:18 > 0:58:22I've got to say, this has been a great evening. Superb.
0:58:22 > 0:58:25I wouldn't have missed it for anything.
0:58:25 > 0:58:27I don't know about yous, I'm done in.
0:58:27 > 0:58:30- Yeah. Your round, mate. - No problem at all.
0:58:30 > 0:58:31- Let's go.- All right, boys.
0:58:32 > 0:58:35LAUGHTER