0:00:04 > 0:00:07This week on Great British Menu,
0:00:07 > 0:00:10three of the South West's most talented chefs.
0:00:10 > 0:00:12Michelin starred Josh Eggleton,
0:00:12 > 0:00:15who narrowly missed out on getting to the banquet last year.
0:00:15 > 0:00:17I'm feeling the pressure.
0:00:17 > 0:00:21Jude Kereama, who crashed out of the competition last time,
0:00:21 > 0:00:23failing to cook for the judges.
0:00:23 > 0:00:26You think you're on track, then all of a sudden, something is missing.
0:00:26 > 0:00:28And new to the competition, Chris Wheeler,
0:00:28 > 0:00:32a classically trained chef with a taste for the theatrical.
0:00:32 > 0:00:34Showtime!
0:00:34 > 0:00:37In the year the nation marked the Queen's 90th birthday,
0:00:37 > 0:00:39the chefs are paying tribute
0:00:39 > 0:00:43to the everyday great Britons honoured throughout her reign,
0:00:43 > 0:00:47and competing for the chance to cook for them at a special banquet
0:00:47 > 0:00:50at the iconic Palace of Westminster.
0:00:51 > 0:00:56Yesterday, Josh and Jude both scored eight for their main courses...
0:00:56 > 0:00:58Finally, you're making an impact with those flavours.
0:00:58 > 0:01:00Thank you.
0:01:00 > 0:01:02..keeping Josh top of the leaderboard
0:01:02 > 0:01:04and moving Jude into second place,
0:01:04 > 0:01:08while Chris lost points for putting style over substance.
0:01:08 > 0:01:12You've put presentation above the food.
0:01:12 > 0:01:15Today's dessert course is Josh's chance to clinch victory.
0:01:15 > 0:01:18He is aiming to maintain his high standards.
0:01:18 > 0:01:21I think that's, like, the hardest dessert I've ever had to do.
0:01:21 > 0:01:24Only two points separate Jude and Chris.
0:01:24 > 0:01:28One mistake now could cost either one the competition.
0:01:28 > 0:01:30Unfortunately for me, it's really a good mix.
0:01:42 > 0:01:45The chefs are competing to create dishes
0:01:45 > 0:01:49that are a fitting legacy to our modern Elizabethan age,
0:01:49 > 0:01:54and a celebration of the complete transformation of British cuisine
0:01:54 > 0:01:56during the Queen's historic reign.
0:01:56 > 0:01:59Judging is veteran Lisa Allen.
0:01:59 > 0:02:02A Michelin-starred chef and former banquet champion,
0:02:02 > 0:02:05she's looking for innovative dishes.
0:02:05 > 0:02:08I want to see some contemporary, modern techniques.
0:02:08 > 0:02:11A real chance to stamp your personality on the plate.
0:02:11 > 0:02:13Basically, this dessert has got to be good enough
0:02:13 > 0:02:16to be served to the great Britons at the banquet.
0:02:16 > 0:02:19So, how are you feeling after the main course?
0:02:19 > 0:02:23Lisa's really hard to impress, so we've got to be perfect, don't we?
0:02:23 > 0:02:26Hopefully, she's going to find the fun side of desserts,
0:02:26 > 0:02:29cos mine's fun again, and obviously, so far, it's not worked with Lisa,
0:02:29 > 0:02:31so I really need to pull this out of the bag!
0:02:31 > 0:02:33I need a ten. Well, today, I need a really good score.
0:02:33 > 0:02:36You're only a couple of points behind, which is easily gettable.
0:02:36 > 0:02:39I could make a big mistake and you could just do the perfect dessert,
0:02:39 > 0:02:42so I've just got to do everything perfectly,
0:02:42 > 0:02:44or else I'm going home tonight.
0:02:44 > 0:02:47I might be six points clear, but anything can happen with dessert,
0:02:47 > 0:02:49and I've got a real simple dessert, so I need it to set.
0:02:49 > 0:02:53It doesn't work, then it's over for me.
0:02:53 > 0:02:55Good luck for today, boys. It's going to be a tough one.
0:02:55 > 0:02:57First up is Josh.
0:02:57 > 0:03:01Last year, he scored a perfect ten for his dessert.
0:03:01 > 0:03:02He's led all week,
0:03:02 > 0:03:06but he knows his dish is an unusual choice for a banquet menu.
0:03:06 > 0:03:09To be honest, I am quite nervous about this dessert,
0:03:09 > 0:03:12with Lisa being a real tough judge. It's not the end, you know!
0:03:14 > 0:03:16Josh. Hello.
0:03:16 > 0:03:17All right? Yeah, you?
0:03:17 > 0:03:20Yeah, good. Six points ahead of the rest of them.
0:03:20 > 0:03:21Yeah. Are you confident?
0:03:21 > 0:03:24No, no, not confident. I need to produce a dessert.
0:03:24 > 0:03:27Otherwise, I'm going home, aren't I? Tell me about your dish.
0:03:27 > 0:03:29So, this dish is called the Re-emergence of the High Street.
0:03:29 > 0:03:31At the start of the Queen's reign,
0:03:31 > 0:03:35most people would go to the high street to get all their produce.
0:03:35 > 0:03:37Over the years, this has been lost, and for me,
0:03:37 > 0:03:40I can see this coming back, and I think it's fantastic.
0:03:40 > 0:03:42So this is about bringing everybody together
0:03:42 > 0:03:44and celebrating great British local produce.
0:03:44 > 0:03:47Wow. I'm going to use quite a few vegetables in this dessert.
0:03:47 > 0:03:49I'm going to make a white chocolate and beetroot ice cream.
0:03:49 > 0:03:52Right, OK. And put it in a soft-serve machine.
0:03:52 > 0:03:54What have you got, an ice cream van?!
0:03:54 > 0:03:57I haven't quite got a van, but I've got a nice ice cream cart, yeah.
0:03:57 > 0:04:01Intriguing. And then I'm going to make toasted hazelnut cone.
0:04:01 > 0:04:04Yeah. The garnish is, I'm going to do a carrot tuille,
0:04:04 > 0:04:06so it's going to be nice and crunchy.
0:04:06 > 0:04:10I'm going to do some frozen cells of raspberries.
0:04:10 > 0:04:11I'm going to make carrot cake,
0:04:11 > 0:04:15then just do some little cubes of that. It's kind of build your own.
0:04:15 > 0:04:18You can put on there what you want, and it's a bit of fun.
0:04:18 > 0:04:21If the ice cream works! I was going to say!
0:04:21 > 0:04:23So the ice cream's the star of the show.
0:04:23 > 0:04:25The ice cream is the star of the show,
0:04:25 > 0:04:30and if I don't get the mix right, and we've got no ice cream, then...
0:04:30 > 0:04:32Well, best of luck. Fantastic box.
0:04:32 > 0:04:33Thank you very much.
0:04:33 > 0:04:36He's using vegetables in his ice cream.
0:04:36 > 0:04:39I think, you know, it can be classed as a modern technique,
0:04:39 > 0:04:42because using vegetables in a dessert
0:04:42 > 0:04:44has become more popular nowadays.
0:04:45 > 0:04:46Next up is Jude.
0:04:46 > 0:04:49He's struggled to find form with his flavours,
0:04:49 > 0:04:53but impressed veteran Lisa with his Fusion Of Spices main course.
0:04:53 > 0:04:57Today, only a top score will see him cook for the judges.
0:04:57 > 0:05:00It's really important today. I've got to get a good score.
0:05:00 > 0:05:03Got to beat Chris and keep him at bay.
0:05:03 > 0:05:04Hello, Jude. Hello, Chef.
0:05:04 > 0:05:06Are we in for another good dish?
0:05:06 > 0:05:09I hope so. Excellent. Tell me a bit about the dish and the name.
0:05:09 > 0:05:12Well, my inspiration for this dish is Last Night Of The Proms.
0:05:12 > 0:05:15So, many artists that have been honoured by the Queen
0:05:15 > 0:05:18have performed at the Last Night of the Proms,
0:05:18 > 0:05:21so that's the quintessential night for great British music,
0:05:21 > 0:05:24so what I'm going to do is celebrate it with one of Great Britain's
0:05:24 > 0:05:28quintessential desserts, the Eton mess, but with just a slight twist.
0:05:28 > 0:05:32So you think that Eton mess is one of the best desserts in Britain?
0:05:32 > 0:05:34I think everybody loves Eton mess,
0:05:34 > 0:05:36but what I want to do is elevate the Eton mess
0:05:36 > 0:05:39by using a few different components on there,
0:05:39 > 0:05:40make it a little bit more exciting.
0:05:40 > 0:05:42So I'm going to make meringues,
0:05:42 > 0:05:46I'm going to do some white chocolate macaroons with mint in the mix.
0:05:46 > 0:05:48Macaroons? Yes, macaroons, yeah.
0:05:48 > 0:05:51OK, so you're putting meringue and macaroons on the dish. Absolutely.
0:05:51 > 0:05:54I'm going to make a strawberry liqueur syrup,
0:05:54 > 0:05:56and I'm going to make that into a jelly.
0:05:56 > 0:05:59I'm also making some mint opalines as well,
0:05:59 > 0:06:01so just some nice glass shards of mint.
0:06:01 > 0:06:05So, focusing my flavours on mint, strawberries and white chocolate.
0:06:05 > 0:06:07Best of luck. Thank you, Chef.
0:06:07 > 0:06:10He's really got to get the balance right.
0:06:10 > 0:06:11I want to be able to taste the mint,
0:06:11 > 0:06:13but I don't want it to overpower the dish,
0:06:13 > 0:06:15so it's going to be a very fine line.
0:06:17 > 0:06:19Finally, third-placed Chris.
0:06:19 > 0:06:24Veteran Lisa has marked him down for allowing his theatrical presentation
0:06:24 > 0:06:26to overshadow his classical skills.
0:06:26 > 0:06:31Today, he must perfect both to stay in the competition.
0:06:31 > 0:06:33Desserts are normally the fun part of the meal.
0:06:33 > 0:06:36So mine's really fun. So hopefully, Lisa's going to get this one
0:06:36 > 0:06:39on the fun side and give me a real, nice, high mark. I need it!
0:06:40 > 0:06:42Chris, how are you feeling?
0:06:42 > 0:06:45Good. I'm ready to, you know, take the lead!
0:06:45 > 0:06:47Exactly! That is the fighting spirit we want.
0:06:47 > 0:06:50Only two points behind. Fantastic box of ingredients here.
0:06:50 > 0:06:52Tell me a little bit about it and the inspiration for your dish.
0:06:52 > 0:06:54OK, so this dish is Showtime.
0:06:54 > 0:06:59Right, OK. That sounds like we're going to get theatrical props again!
0:06:59 > 0:07:01My main inspiration is musicians and performing artists
0:07:01 > 0:07:03that have been honoured by the Queen.
0:07:03 > 0:07:05OK. I'm going to make four mini-desserts.
0:07:05 > 0:07:10So the first dish is going to be an ice peach sorbet,
0:07:10 > 0:07:12infused with Earl Grey tea.
0:07:12 > 0:07:14Right, OK. And that's going to be the sweeter dessert,
0:07:14 > 0:07:18so that's going to represent the boy bands. Right, OK!
0:07:18 > 0:07:21And then we're moving on to a ginger...
0:07:21 > 0:07:24A spice ginger and white chocolate panna cotta.
0:07:24 > 0:07:29So, obviously, has to be Ginger Spice from the Spice Girls.
0:07:29 > 0:07:32You're not a Spice Girls fan, are you? I am, I'm afraid, sorry!
0:07:32 > 0:07:35Oh, boys! What's your favourite Spice Girl?
0:07:35 > 0:07:36Five spice!
0:07:38 > 0:07:41Allspice? Nice answers, boys!
0:07:41 > 0:07:45So now we're moving on to do our granola and coffee cheesecake,
0:07:45 > 0:07:48and that's for Elton John, because it's done in the shape of a piano.
0:07:48 > 0:07:50Right, OK. Interesting!
0:07:50 > 0:07:52And then we've got the chocolate biscuit cake,
0:07:52 > 0:07:56and I'm going to use Amaretto biscuits, some dark chocolate,
0:07:56 > 0:07:58a little bit of popcorn inside.
0:07:58 > 0:08:01Right. And I'm going to turn that into a drum
0:08:01 > 0:08:04to represent the Beatles.
0:08:04 > 0:08:07Very interesting to see how it all comes together, and best of luck.
0:08:07 > 0:08:09Thank you. Thank you, Chef. Cheers.
0:08:10 > 0:08:12Wow. Is he going to pull it off?
0:08:12 > 0:08:14Is it style over substance?
0:08:15 > 0:08:17I'm not too sure. The proof is in the eating.
0:08:21 > 0:08:23As cooking gets under way,
0:08:23 > 0:08:28Jude is intrigued by Josh's decision to use vegetables in his dessert.
0:08:28 > 0:08:33So, I guess it's very Josh Eggleton, doing a vegetable line of dessert,
0:08:33 > 0:08:35turning everything upside down, as you do?
0:08:35 > 0:08:38I actually do quite like to use vegetables in desserts.
0:08:38 > 0:08:41Beetroot goes really well with chocolate and desserts.
0:08:41 > 0:08:42It's a good combination, you know?
0:08:42 > 0:08:46Josh is working on his vegetable ice cream.
0:08:46 > 0:08:50He starts by roasting beetroot, which he blends for the puree.
0:08:50 > 0:08:54Then whisks egg yolks, sugar, glucose and milk powder together,
0:08:54 > 0:08:57before heating cream and milk and incorporating
0:08:57 > 0:09:00to create a custard base for his ice cream.
0:09:00 > 0:09:02He then adds an emulsion of beetroot puree
0:09:02 > 0:09:05with white chocolate to the base.
0:09:06 > 0:09:08Do you have any concerns with your dish?
0:09:08 > 0:09:11Yeah, getting my ice cream to set and to get it to whip.
0:09:11 > 0:09:14I'm using a soft-serve machine and it's gravity fed,
0:09:14 > 0:09:17so I need at least eight litres to make it work correctly.
0:09:17 > 0:09:19Really? That's a lot of ice cream!
0:09:19 > 0:09:21That's a lot of happy people as well, I guess. Yeah.
0:09:21 > 0:09:23Josh is making a self-serve dessert,
0:09:23 > 0:09:28and he needs his ice cream to have a smooth, creamy consistency
0:09:28 > 0:09:31when it comes out of the soft-serve machine.
0:09:31 > 0:09:33Basically, they're building their ice cream,
0:09:33 > 0:09:35so you're not actually doing a lot, is that right?
0:09:35 > 0:09:37Well, I'm doing all the work at the start, so, you know.
0:09:37 > 0:09:40Then there's a bit of fun, so you can build your own.
0:09:40 > 0:09:43In true British style, they'll be queueing for stuff, yeah.
0:09:43 > 0:09:45The British love queueing. We're famous for it.
0:09:45 > 0:09:48Jude is hoping his twist on a classic British dessert
0:09:48 > 0:09:53will keep him ahead of Chris and see him cook for the judges tomorrow.
0:09:54 > 0:09:57Are you actually crushing it up like an Eton mess, or will it be...?
0:09:57 > 0:10:00Yeah, it will be, then I've got some little meringues as well.
0:10:00 > 0:10:03I've got some macaroons in there, strawberry liqueur jelly.
0:10:03 > 0:10:06He starts by vacuum-packing strawberries
0:10:06 > 0:10:10with oranges, lemons and mint for his strawberry liqueur syrup.
0:10:10 > 0:10:13Hello, Jude. Hello, Chef. What have you got here?
0:10:13 > 0:10:15This is my liqueur,
0:10:15 > 0:10:18and I'm straining this off now, and hopefully,
0:10:18 > 0:10:20that should be a nice, fresh taste.
0:10:20 > 0:10:23So, if this isn't right, a lot of your elements won't be right?
0:10:23 > 0:10:25I'm afraid so.
0:10:27 > 0:10:30Do you think it's got enough strawberry flavour?
0:10:30 > 0:10:32I've got fresh strawberries in the Eton mess as well,
0:10:32 > 0:10:33some dehydrated strawberries.
0:10:33 > 0:10:36Trying to layer those flavours of strawberry, so hopefully,
0:10:36 > 0:10:39when they're all together, it should all mix really nicely.
0:10:39 > 0:10:41Well, I'll leave you to it. Thank you, Chef.
0:10:41 > 0:10:46In third place, Chris is once again producing a theatrical dish,
0:10:46 > 0:10:50but hopes his flavours and technique will win over veteran Lisa.
0:10:50 > 0:10:52He starts with the iced peach tea sorbet,
0:10:52 > 0:10:57by infusing sweetened peach syrup with Earl Grey, before churning.
0:10:57 > 0:11:00Then pipes into a guitar mould.
0:11:01 > 0:11:04So, guys, how did you do last year with your desserts?
0:11:04 > 0:11:07Was it one of your stronger dishes? Yeah, I got eight last year.
0:11:07 > 0:11:08It was very difficult.
0:11:08 > 0:11:10I got a ten last year for my dessert.
0:11:10 > 0:11:12A ten? Yeah.
0:11:12 > 0:11:14That's not what I want to hear, you two!
0:11:15 > 0:11:17Chris travelled to St Albans
0:11:17 > 0:11:20to meet someone who knows all about Showtime.
0:11:22 > 0:11:24Zoe Jackson is only 26,
0:11:24 > 0:11:27but has been running her own performing arts school
0:11:27 > 0:11:29since she was 16.
0:11:29 > 0:11:30Up! Down! Again!
0:11:30 > 0:11:33Hi, how are you? Yes, I'm good.
0:11:33 > 0:11:36Can I join in? Of course you can! Let's go!
0:11:37 > 0:11:39ALL: Yeah!
0:11:39 > 0:11:41Go, Jermaine! Whoo!
0:11:43 > 0:11:45Go, Ruby!
0:11:48 > 0:11:51The chop. Chop, chop, chop, chop.
0:11:52 > 0:11:54Put it in the oven.
0:11:54 > 0:11:56And down.
0:11:56 > 0:11:57Flip the pancake!
0:11:57 > 0:11:59Whoo!
0:11:59 > 0:12:01Yeah!
0:12:01 > 0:12:04Zoe has also established a performing arts charity
0:12:04 > 0:12:08to help disadvantaged young people follow their passions.
0:12:08 > 0:12:11That's the heart of everything that we do.
0:12:11 > 0:12:14It's about inspiring and empowering young people
0:12:14 > 0:12:16that can't afford access to the arts
0:12:16 > 0:12:19to live their dreams, regardless of their background.
0:12:19 > 0:12:20That's amazing.
0:12:20 > 0:12:22In 2014, Zoe was honoured
0:12:22 > 0:12:25with the Queen's Young Leaders Award at Buckingham Palace.
0:12:25 > 0:12:29So what did you have to do, actually, when you met the Queen?
0:12:29 > 0:12:32We had to turn, we had to do step, together, step, together.
0:12:32 > 0:12:35Right hand out to shake, left hand out to receive the award,
0:12:35 > 0:12:40and then curtsy, and then step back, step back, turn, and walk away.
0:12:40 > 0:12:43Was it like a dance? A bit like a dance, yes.
0:12:43 > 0:12:47And I'm going back to meet the Queen again to receive my MBE in December.
0:12:47 > 0:12:48That's really amazing.
0:12:48 > 0:12:52To get Zoe's seal of approval for his Showtime dessert,
0:12:52 > 0:12:54Chris has prepared a sample.
0:12:54 > 0:12:57So there we go. We've got a chocolate and coffee cheesecake
0:12:57 > 0:12:59with granola base and tempered chocolate.
0:12:59 > 0:13:03Incredible. On the day, it's going to be in the shape of a piano.
0:13:03 > 0:13:07Oh, that's amazing. That is so, so, so good.
0:13:07 > 0:13:08Think I'm going to win? Yes.
0:13:08 > 0:13:10Perfect. Let's do this.
0:13:10 > 0:13:13OK, I'm just going to eat this whole thing. Enjoy. Mmm!
0:13:15 > 0:13:17Chris is working on his white chocolate truffles,
0:13:17 > 0:13:20just one of six elements to his complex dessert.
0:13:20 > 0:13:25He adds a splash of coffee liqueur and pipes into moulds...
0:13:26 > 0:13:28..before moving on to the chocolate biscuit cake.
0:13:28 > 0:13:30All right, Chris?
0:13:30 > 0:13:33Yeah. Just making my coffee popcorn.
0:13:33 > 0:13:37And what's that for? For the modern take of the chocolate biscuit cake.
0:13:37 > 0:13:40OK. It's going to go into a drum. So what singer are you on now?
0:13:40 > 0:13:43We're now on the Beatles. The Beatles.
0:13:43 > 0:13:46I would sing to you, but my voice is not good!
0:13:46 > 0:13:49I've got to throw it out there, Chris -
0:13:49 > 0:13:52you've got a wild imagination, to come up with stuff like this.
0:13:52 > 0:13:53I am crazy.
0:13:55 > 0:13:58Josh is preparing the different vegetable toppings
0:13:58 > 0:14:00to his DIY ice cream dessert.
0:14:00 > 0:14:03He infuses lemon thyme in cream and milk for a puree,
0:14:03 > 0:14:07and reduces a beetroot syrup to drizzle on top.
0:14:07 > 0:14:09He moves on to the carrot cake cubes,
0:14:09 > 0:14:13adding chopped walnuts and grated carrots to the mix.
0:14:13 > 0:14:14Then bakes.
0:14:14 > 0:14:18He's making hazelnut cones from scratch,
0:14:18 > 0:14:20pouring batter into a waffle maker,
0:14:20 > 0:14:22and using a cone mould to create the shape.
0:14:24 > 0:14:27Hi, Josh, are you all right? How are you doing? Are you in control?
0:14:27 > 0:14:30Yeah. I mean, well, I'm waiting for my ice cream to set, you know?
0:14:30 > 0:14:33How much time have you got left? About 15 minutes.
0:14:33 > 0:14:36Are you worried the ice cream might not set?
0:14:36 > 0:14:38Yeah, course I am. It's the main part of my dish.
0:14:38 > 0:14:41So, yeah. Exactly. Well, looks like you've got lots to do.
0:14:41 > 0:14:44Yeah. I'll leave you to it. Cheers.
0:14:44 > 0:14:46I'm actually really worried for Josh.
0:14:46 > 0:14:47He's got 15 minutes left to go,
0:14:47 > 0:14:50his ice cream is not even in the machine.
0:14:50 > 0:14:53For his reimagined Eton mess,
0:14:53 > 0:14:56Jude is making a white chocolate and mint macaroon,
0:14:56 > 0:15:01which he hopes will bring a new dimension to the British Classic.
0:15:01 > 0:15:03He makes an Italian meringue before folding in
0:15:03 > 0:15:07to ground almonds, icing sugar and green food colouring.
0:15:10 > 0:15:13Next, the white chocolate and peppermint ganache filling.
0:15:13 > 0:15:15For his jelly,
0:15:15 > 0:15:19he combines strawberry liqueur syrup with gelatine, and leaves to set.
0:15:21 > 0:15:24What are you doing, man? Have you brought the whole shop with you?
0:15:24 > 0:15:28Yeah. Only you could do this!
0:15:28 > 0:15:29To fully chill his ice cream,
0:15:29 > 0:15:33Josh must transfer it to the soft-serve machine.
0:15:33 > 0:15:34Timing is key.
0:15:34 > 0:15:36How's the ice cream, buddy?
0:15:36 > 0:15:38Fingers crossed!
0:15:39 > 0:15:42Right, I've lost power. What happened there?
0:15:44 > 0:15:45BLEEP sake!
0:15:45 > 0:15:47How long do you churn it for?
0:15:47 > 0:15:49Well, if it can't stay on...
0:15:50 > 0:15:53It won't start. The machine won't start.
0:15:53 > 0:15:55I'm going to unplug it.
0:15:58 > 0:16:00Gone? Yeah. Power's off.
0:16:01 > 0:16:03There we go.
0:16:03 > 0:16:06Right. How long's it going to take now, do you think?
0:16:06 > 0:16:10It needs to be on plus 4 degrees. It's on plus 14 at the moment.
0:16:10 > 0:16:12Now I'm hoping it's going to come down in temperature,
0:16:12 > 0:16:15see what happens, but I don't know. Don't really know.
0:16:17 > 0:16:21Chris has prepared his spiced ginger panna cotta.
0:16:21 > 0:16:22a tribute to the Spice Girls.
0:16:22 > 0:16:24To make his cheesecake,
0:16:24 > 0:16:26he lines the base of a tray with granola
0:16:26 > 0:16:31and covers with a creme fraiche, cream cheese and espresso mix.
0:16:32 > 0:16:34You've got quite a lot going on with your dessert.
0:16:34 > 0:16:37I've got about five or six different elements. You know me.
0:16:37 > 0:16:39I never do one thing. Honestly, Chris,
0:16:39 > 0:16:42I don't think there's anything simple in your repertoire. Yep.
0:16:42 > 0:16:45Hopefully, there's something on the plate for everybody.
0:16:47 > 0:16:49Josh is first to serve
0:16:49 > 0:16:53his contemporary beetroot and white chocolate ice cream dish.
0:16:53 > 0:16:56He's hoping his ice cream will have cooled enough to serve.
0:16:57 > 0:16:59It's actually not that bad.
0:16:59 > 0:17:01I'm surprised about that.
0:17:01 > 0:17:05He seals the base of the hazelnut cone with dark chocolate,
0:17:05 > 0:17:07then adds lemon thyme puree.
0:17:08 > 0:17:10Next, the garnishes.
0:17:10 > 0:17:13Carrot cake cubes and frozen raspberry cells.
0:17:15 > 0:17:19Josh's presentation represents a traditional British high street,
0:17:19 > 0:17:21with market stalls.
0:17:21 > 0:17:23Is that where you live? Yeah.
0:17:23 > 0:17:26What is it, the whole road? Yeah, it's the whole road, yeah.
0:17:27 > 0:17:31He adds the carrot tuille to a market stall,
0:17:31 > 0:17:33then the beetroot syrup,
0:17:33 > 0:17:35carrot cake...
0:17:35 > 0:17:37I think I'm ready.
0:17:37 > 0:17:38..and frozen raspberry cells.
0:17:40 > 0:17:42SHE CHUCKLES
0:17:42 > 0:17:44You can do the honours, if you like.
0:17:44 > 0:17:46Wow. And then I can garnish it for you.
0:17:46 > 0:17:48Just right in front of the eye, wait for it to click in,
0:17:48 > 0:17:51and then pull it down. There you go.
0:17:51 > 0:17:54Whay! Straight back up. Whoa-oh!
0:17:54 > 0:17:56Look at that. I could have a job in an ice cream van!
0:17:56 > 0:18:00And then, you can put a carrot tuille in there if you like,
0:18:00 > 0:18:02put a few of these cells on.
0:18:03 > 0:18:05A bit of carrot cake,
0:18:05 > 0:18:07and then some beetroot syrup.
0:18:08 > 0:18:10Lovely.
0:18:10 > 0:18:12There we are. Thank you very much.
0:18:12 > 0:18:14I must admit, it looks lovely. What do you think, boys?
0:18:14 > 0:18:17It looks amazing. It really does look amazing.
0:18:17 > 0:18:19I'll leave you guys to make your own ice cream.
0:18:19 > 0:18:21We'll go and try. Thanks.
0:18:24 > 0:18:26So, this is beetroot ice cream?
0:18:26 > 0:18:28This is beetroot and white chocolate ice cream.
0:18:29 > 0:18:32The balance between white chocolate and beetroot in the ice cream?
0:18:32 > 0:18:33Yeah, I'm happy with that.
0:18:35 > 0:18:37He was worried it wasn't going to set in time,
0:18:37 > 0:18:40but I think the consistency's perfect. It is. It is perfect.
0:18:40 > 0:18:43Carrot cake on the top. It's just a little garnish, really.
0:18:45 > 0:18:47I like the nuts in there. I like the spice.
0:18:47 > 0:18:49Amazing carrot cake, but I don't see
0:18:49 > 0:18:52the reference to be on top of the ice cream.
0:18:52 > 0:18:55The cone? Yeah, the cone's nice and crispy.
0:18:55 > 0:18:56You don't want it to be soft.
0:18:57 > 0:18:59It is quite messy.
0:18:59 > 0:19:01Maybe a little bit.
0:19:01 > 0:19:04If you had to score your dish out of ten, what would it be?
0:19:04 > 0:19:05I think it's a bit different,
0:19:05 > 0:19:07so I think I'd like to get an eight for this dish.
0:19:09 > 0:19:11I think the props have the wow factor.
0:19:11 > 0:19:14I'm just a little bit concerned. It's an amazing ice cream,
0:19:14 > 0:19:16but is it going to be a finale for a banquet dessert?
0:19:19 > 0:19:20Jude is next.
0:19:20 > 0:19:24He finishes the traditional part of his modernised Eton mess,
0:19:24 > 0:19:27folding cream with meringue and macerated strawberries.
0:19:27 > 0:19:31Josh! You all right? How do you think it went in there?
0:19:31 > 0:19:33I think it went all right, but you can never tell.
0:19:33 > 0:19:35She's a tough cookie, isn't she?
0:19:35 > 0:19:37I think that's the hardest dessert I've ever had to do,
0:19:37 > 0:19:40and it's just an ice cream. You were running around like me!
0:19:41 > 0:19:45To a serving plate, Jude adds Eton mess,
0:19:45 > 0:19:48then the mint and white chocolate macaroons.
0:19:48 > 0:19:50Next, strawberry liqueur jelly.
0:19:50 > 0:19:54I don't know if it's me or the jelly, you know? Wobbling.
0:19:54 > 0:19:57He tops with fresh and freeze-dried strawberries,
0:19:57 > 0:19:59chocolate mint,
0:19:59 > 0:20:02mint opaline shards and strawberry sorbet.
0:20:05 > 0:20:09Everything going OK? I'm getting there. It looks great.
0:20:09 > 0:20:10Thank you. It's really good.
0:20:10 > 0:20:14He adds white chocolate treble clefs.
0:20:14 > 0:20:15Is everything going OK, Jude?
0:20:15 > 0:20:17Just about coming up, Chef.
0:20:17 > 0:20:21And finally, a facade representing the Royal Albert Hall.
0:20:21 > 0:20:23Home of the Proms.
0:20:23 > 0:20:26I'm just giving you a little tipple, Chef.
0:20:27 > 0:20:29What do you think, guys? Looks great. Well done.
0:20:29 > 0:20:31So, are you happy with the overall dish?
0:20:31 > 0:20:33Well, I don't want to use the pun -
0:20:33 > 0:20:36the proof is in the pudding, but it's true.
0:20:36 > 0:20:37OK, let's go and try it. Brilliant.
0:20:40 > 0:20:42Doesn't look like a mess. Looks really pretty.
0:20:42 > 0:20:44Yeah, it's a Hilton Tidy! Yeah.
0:20:46 > 0:20:49The meringue, is that the consistency you were going for?
0:20:49 > 0:20:52Yeah. There's some that have been soaking a little bit more
0:20:52 > 0:20:54in the mess mix and some have been sitting out,
0:20:54 > 0:20:56so some are crunchier than others.
0:20:56 > 0:20:59Yeah, nice softness. The meringue's got that nice crunch to it.
0:20:59 > 0:21:02The texture of jelly, are you happy with it?
0:21:02 > 0:21:03That's how I'd like it.
0:21:05 > 0:21:08To me, the jelly is perfectly set, actually.
0:21:08 > 0:21:10It just kind of gives in your mouth.
0:21:11 > 0:21:14Do you think you've got enough strawberry kick in your sorbet?
0:21:14 > 0:21:15I think so.
0:21:18 > 0:21:20That's lovely. Real nice.
0:21:20 > 0:21:21Palate cleanser.
0:21:23 > 0:21:25Are you happy with the flavour of the macaroon?
0:21:25 > 0:21:28It's definitely got the mint flavour in there.
0:21:28 > 0:21:32Peppermint flavour's getting a bit... Too much in the back of your throat. ..too intense.
0:21:32 > 0:21:35So, if you had to score your own dish out of ten, what would it be?
0:21:35 > 0:21:37Eight, to get away from Chris.
0:21:39 > 0:21:42Obviously, I'm quite worried now. That's a good dessert.
0:21:45 > 0:21:47Finally, Chris.
0:21:47 > 0:21:50Inspired by the Beatles and Abbey Road,
0:21:50 > 0:21:52Chris is using slate as a road,
0:21:52 > 0:21:55with a Beetle car and a 12-inch record for a plate.
0:21:55 > 0:21:58All right, mate? Hey, mate. How are you doing? Yeah, good.
0:21:58 > 0:21:59How's that? Yeah, good.
0:21:59 > 0:22:02A difficult one, isn't it? And it's my last chance.
0:22:02 > 0:22:06I'm just looking now at Chris, what he's doing, and I'm thinking,
0:22:06 > 0:22:08you know, have I done enough?
0:22:09 > 0:22:13Chris creates a zebra crossing with coffee snow,
0:22:13 > 0:22:15which he tops with a chocolate biscuit cake
0:22:15 > 0:22:17representing a drum kit...
0:22:18 > 0:22:20..with chocolate drumsticks.
0:22:20 > 0:22:25Next, granola and coffee cheesecake makes Elton John's piano.
0:22:25 > 0:22:30He moves on to the Spice Girls-inspired ginger panna cotta.
0:22:30 > 0:22:33I'm just making the famous Union Jack dress to go round the outside now.
0:22:33 > 0:22:37White chocolate truffle lights go on the zebra crossing.
0:22:37 > 0:22:41He then finishes the grand piano with a tempered chocolate cover.
0:22:41 > 0:22:43What's this?
0:22:43 > 0:22:45This is my peach iced tea sorbet.
0:22:45 > 0:22:48Boy band style. Yeah.
0:22:48 > 0:22:50This is the one I most dread.
0:22:50 > 0:22:52Does it play a tune, as well?
0:22:52 > 0:22:55I will sing for you. Oh, fantastic!
0:22:56 > 0:22:59Finally, he adds a ginger sugar twirl
0:22:59 > 0:23:01to his Spice Girls panna cotta.
0:23:01 > 0:23:04That's cool. Mind carrying one for me?
0:23:04 > 0:23:05Yeah, no problem.
0:23:05 > 0:23:08I must admit, Chris, it does make me smile.
0:23:08 > 0:23:10What do you think, guys? It looks great.
0:23:10 > 0:23:12It looks great. Confident, Chris?
0:23:12 > 0:23:15Hopefully. I want that ten. Let's go and try.
0:23:18 > 0:23:20If you were to serve this, is it for
0:23:20 > 0:23:23one or two people? Just for one person. It's only...
0:23:23 > 0:23:24Like a tasting dessert.
0:23:24 > 0:23:27Are you happy with the flavour? Yeah, I think at first,
0:23:27 > 0:23:30you get the peach flavour, you get the Earl Grey come out afterwards.
0:23:31 > 0:23:34Unfortunately, for me, it's a really good mix.
0:23:34 > 0:23:37It's... It's balanced, isn't it?
0:23:37 > 0:23:41And this is the ginger panna cotta? Yeah.
0:23:41 > 0:23:42I can't taste any sugar.
0:23:42 > 0:23:44No.
0:23:44 > 0:23:47Can't taste that much ginger, either.
0:23:47 > 0:23:49So, this is the chocolate drums.
0:23:49 > 0:23:52The balance of the popcorn and the nuts, do you think they work well?
0:23:52 > 0:23:56I think the popcorn lightens it a bit, cos it's fluffed it up a bit.
0:23:56 > 0:23:57Popcorn comes through, doesn't it?
0:23:57 > 0:24:00You know, when you think about how rich the chocolate is...
0:24:00 > 0:24:02The piano. Yeah.
0:24:02 > 0:24:05The cheesecake, I'd like to have it a bit more crunchy.
0:24:05 > 0:24:08We haven't finished. We've got the edible... Edible...
0:24:08 > 0:24:11There you've got the lights. Cheers. Cheers.
0:24:14 > 0:24:17Can't quite taste that coffee, can you, in there?
0:24:17 > 0:24:21If you were to score yourself out of ten, what would it be?
0:24:21 > 0:24:22I'm going to say...
0:24:22 > 0:24:24nine.
0:24:24 > 0:24:25You wanted ten for the dish.
0:24:25 > 0:24:27Where's that extra point gone?
0:24:27 > 0:24:30You're going to give that to me, cos I'm a modest man.
0:24:32 > 0:24:33Hey, Chris. Hi, guys.
0:24:33 > 0:24:36How are you doing? Good. Well done. How was that?
0:24:36 > 0:24:38It was good. I got Lisa to smile.
0:24:38 > 0:24:41Wow! Did you like the dish?
0:24:41 > 0:24:44Yeah, I enjoyed it. Do you think I'm going to pull it out the bag?
0:24:46 > 0:24:48I was here last year, and I was the one to miss out,
0:24:48 > 0:24:51and it wasn't great when I left here.
0:24:51 > 0:24:53Hopefully, I've done enough to stay.
0:25:01 > 0:25:03Hello, chefs. ALL: Hi.
0:25:03 > 0:25:05A long week. Yeah, very long week.
0:25:06 > 0:25:09Chris, I'm going to start with your dish, Showtime.
0:25:11 > 0:25:14I'm amazed at what you produced in the time allocated.
0:25:16 > 0:25:19Your peach and Earl Grey sorbet was very tasty.
0:25:21 > 0:25:22And you've been very creative.
0:25:24 > 0:25:26But...
0:25:27 > 0:25:29..the portion was far too big.
0:25:30 > 0:25:32The chocolate cake was too rich,
0:25:32 > 0:25:36and the flavours didn't really work in the panna cotta for me.
0:25:38 > 0:25:41Jude, for your dish, presentation was very pretty.
0:25:42 > 0:25:44It was lovely and light to eat,
0:25:44 > 0:25:47and I think the jelly was set just right.
0:25:49 > 0:25:51But...
0:25:52 > 0:25:56..there was too much mint, and it overpowered in the macaroon.
0:25:56 > 0:25:58I didn't get the white chocolate.
0:25:59 > 0:26:04And the strawberry jelly didn't quite have an impact, for me.
0:26:04 > 0:26:06It needed more strawberry flavour.
0:26:07 > 0:26:09Josh, your dish.
0:26:11 > 0:26:14This was fun, original, and a very exciting idea.
0:26:17 > 0:26:20I can really see it making an impact at a banquet,
0:26:20 > 0:26:22everyone queueing up for an ice cream.
0:26:24 > 0:26:26The carrot cake was tasty,
0:26:26 > 0:26:29and I really did enjoy the bursts of fruit,
0:26:29 > 0:26:31the frozen fruit that you put on there.
0:26:32 > 0:26:33But...
0:26:34 > 0:26:37..for me, I felt the ice cream was a bit too sweet.
0:26:37 > 0:26:39It needed more balance.
0:26:41 > 0:26:43The cones were a little inconsistent.
0:26:45 > 0:26:46Mine was burnt.
0:26:48 > 0:26:50So, to the scores.
0:26:51 > 0:26:56With a score of eight, giving them the highest score across the week...
0:26:56 > 0:26:58is...
0:26:59 > 0:27:01..Josh. Thank you.
0:27:01 > 0:27:03How do you feel?
0:27:03 > 0:27:04I feel relieved.
0:27:06 > 0:27:08So, there's two chefs left.
0:27:08 > 0:27:11But only one can go through to the judges.
0:27:13 > 0:27:17Jude, going into dessert, you were two points ahead of Chris.
0:27:19 > 0:27:23Chris, for your dish, I'm giving you...
0:27:25 > 0:27:26..a six.
0:27:29 > 0:27:32Jude, for your dish, I'm giving you...
0:27:35 > 0:27:37..an eight.
0:27:38 > 0:27:41So, Jude, you're going through to cook for the judges tomorrow.
0:27:41 > 0:27:43How do you feel? Really excited.
0:27:43 > 0:27:45And I can't quite believe it.
0:27:45 > 0:27:48So, Chris, I'm really sorry.
0:27:48 > 0:27:53It's phenomenal how you put so much effort into your dishes.
0:27:53 > 0:27:57Jude and Josh, good luck for tomorrow, I wish you both the best.
0:27:57 > 0:27:59Thank you. Thank you. Thank you, Chef.
0:28:01 > 0:28:04Well done, guys. Well done, Chris. Well done, guys.
0:28:04 > 0:28:07It's been a great week cooking with you, and it's a shame...
0:28:07 > 0:28:10It's cool. We had a fun week, though.
0:28:10 > 0:28:13Obviously, I'm disappointed not to be cooking for the judges,
0:28:13 > 0:28:15but the two guys did a really good job.
0:28:15 > 0:28:17Chris has been brilliant all week,
0:28:17 > 0:28:20and he's put his heart and soul into his plates,
0:28:20 > 0:28:24so to get through, get past Chris, it's a great feeling.
0:28:24 > 0:28:26Big day tomorrow. I can't even think about tomorrow.
0:28:26 > 0:28:30Yeah. Tomorrow's going to be a tough day. Yeah.
0:28:30 > 0:28:32Yeah, really happy, through to the judges,
0:28:32 > 0:28:36I didn't want to be going home on Thursday, so yeah, I'm delighted.