0:00:02 > 0:00:04It's judgment day on Great British Menu.
0:00:04 > 0:00:08The prize, a place in the national final.
0:00:08 > 0:00:10Three of Northern Ireland's top chefs have been
0:00:10 > 0:00:14battling for the honour of cooking at The People's Banquet,
0:00:14 > 0:00:15the ultimate street party.
0:00:17 > 0:00:21Former champion Richard Corrigan has been scoring their dishes all week.
0:00:21 > 0:00:24It was down to the wire going into yesterday's dessert course
0:00:24 > 0:00:27where it all came down to one single devastating point.
0:00:27 > 0:00:29Brian, unfortunately
0:00:29 > 0:00:32- I will be asking you to leave the competition.- OK.
0:00:32 > 0:00:34Today, Chris Fearon
0:00:34 > 0:00:37and Chris Bell are going head-to-head in front of the judges,
0:00:37 > 0:00:41each of them hoping to deliver a knockout blow.
0:00:41 > 0:00:46I believe there's only one winner that has followed the brief properly. And I believe it's me.
0:00:46 > 0:00:50I really want to win this. The competition's going to be fierce.
0:01:00 > 0:01:05Regional finalists Chris Bell and Chris Fearon have cooked their hearts out to be here today
0:01:05 > 0:01:10and a place in the prestigious Great British Menu final is now at stake.
0:01:10 > 0:01:14It's up to the three judges now, right? Crunch time.
0:01:14 > 0:01:17Risk-taker Chris Fearon was the underdog at the start of the week
0:01:17 > 0:01:20but won over veteran Richard with his fun, humorous menu.
0:01:20 > 0:01:22I've come here to win.
0:01:22 > 0:01:26To win three courses out of four, I mean, I've mopped the floor with the boys, you know what I mean?
0:01:26 > 0:01:31So now I have to do it again with Chris and get the judges' vote and go on to the final.
0:01:31 > 0:01:36Hot on his heels is award-winning Chris Bell, a chef's chef who plays it safe
0:01:36 > 0:01:38- but is just as hungry to win.
0:01:38 > 0:01:41I think I've pushed Chris Fearon pretty close all week.
0:01:41 > 0:01:44If it wasn't for silly mistakes, I could've won the first stage.
0:01:44 > 0:01:46Erase those mistakes today and I could win this.
0:01:46 > 0:01:50- It's been close all week, hasn't it? - Never more than a point in it.
0:01:50 > 0:01:57Both chefs were challenged to come up with menus that celebrate food's power to bring people together.
0:01:57 > 0:02:00Dishes that are good to share, are a feast for the eyes
0:02:00 > 0:02:03and will get the guests talking at The People's Banquet.
0:02:03 > 0:02:08Whether they've been successful is down to three very demanding judges - Prue Leith,
0:02:08 > 0:02:12Matthew Fort and Oliver Peyton - and their expectations are sky-high.
0:02:12 > 0:02:16I'm expecting this to be one of the better competitions
0:02:16 > 0:02:21for Northern Ireland, in terms of that sense of feasting, beautiful food, party.
0:02:21 > 0:02:24It's absolutely right, the Irish love to get together.
0:02:24 > 0:02:27- Right.- Drama, it should be an absolute central part of this.
0:02:27 > 0:02:31You know when the curtain goes up at the theatre and you have a fantastic set?
0:02:31 > 0:02:33You can hear an audible intake of breath.
0:02:33 > 0:02:39I want to have that sort of effect when these dishes are put down in front of the people and they go...
0:02:39 > 0:02:40HE GASPS
0:02:44 > 0:02:46Today, Chris Fearon and Chris Bell
0:02:46 > 0:02:52start afresh with a clean slate and three discerning palates to please.
0:02:52 > 0:02:54I think the hardest thing about this is knowing
0:02:54 > 0:02:57what the judges want. But have we met the brief?
0:02:57 > 0:02:58I think I have.
0:02:58 > 0:03:01It's going to be a fight to the finish.
0:03:02 > 0:03:07Chris Fearon's menu kicks off with a fun chicken-in-a-bag starter,
0:03:07 > 0:03:10a hands-on visual feast he hopes will get everyone talking.
0:03:10 > 0:03:14But it's Chris Bell who's starting proceedings today with his cheffy twist
0:03:14 > 0:03:16on a British summer picnic -
0:03:16 > 0:03:18a well-executed dish
0:03:18 > 0:03:20he thinks is far better suited to The People's Banquet.
0:03:20 > 0:03:23I think people deserve a bit more than fried chicken in a bag.
0:03:23 > 0:03:26You need to go and wash your hands before you get your fish, like.
0:03:26 > 0:03:30- Are you too much of a snob to eat with your fingers?- Not a snob but I like a knife and fork.
0:03:30 > 0:03:34And so might the banquet's 100 guests.
0:03:34 > 0:03:37I've got confidence in this. Richard said it was a little bit safe
0:03:37 > 0:03:40but I don't think it is. I think it represents the brief.
0:03:40 > 0:03:44Determined to let his award-winning cooking skills do the talking, Chris Bell
0:03:44 > 0:03:47tops his potted chicken with chicken liver parfait,
0:03:47 > 0:03:51puts the finishing touches to the cheese and onion quiche and fills his hamper
0:03:51 > 0:03:54with his pickles and bread.
0:03:55 > 0:03:57There we go.
0:03:59 > 0:04:03That for me is British street food, party.
0:04:03 > 0:04:06So will the judges think Chris Bell's starter
0:04:06 > 0:04:10has what it takes to open The People's Banquet?
0:04:10 > 0:04:12It's a picnic.
0:04:14 > 0:04:18- Prue, you should do the honours. - What's in that? - What have we got on the outside?
0:04:18 > 0:04:21We've got two forms of bread, we've got a quiche.
0:04:21 > 0:04:23Oh, look here.
0:04:23 > 0:04:26- Jolly exciting.- Little pots.
0:04:26 > 0:04:30Pickled eggs, and pickled onions. What more could you want?
0:04:30 > 0:04:33It's beautifully made pastry.
0:04:36 > 0:04:39It's good, it's quite sweet. What's in here, is this crab?
0:04:39 > 0:04:41No, it's chicken liver.
0:04:41 > 0:04:46- I think that...- Very good bread. - ..in many cases, some of the incidental parts are very nice.
0:04:46 > 0:04:48I think the bread's great.
0:04:48 > 0:04:51I think that the pickled shallots, beautiful - very, very light.
0:04:51 > 0:04:54but you're talking about a whole series of individual things.
0:04:54 > 0:04:57This is not a dish which comes together. This is not the...
0:04:57 > 0:05:00But it's a picnic. Picnics are about picking and nicking.
0:05:00 > 0:05:05At a banquet, this would be an amazing starter to be put down in front of people because everyone
0:05:05 > 0:05:09- would go, "What's in there?" A great sense of drama and occasion to it.- It'll make people laugh.
0:05:09 > 0:05:12This is a really good first course, you know why?
0:05:12 > 0:05:17Because you're forced to share. I have to give you a bit of my jam, he has to give me some of the eggs.
0:05:17 > 0:05:22I think it's exciting and it's fun and people will immediately be in party mood.
0:05:23 > 0:05:27That's high praise for Chris Bell's picnic. Will Chris Fearon's
0:05:27 > 0:05:31risky chicken-in-a-bag get him off to as good a start?
0:05:31 > 0:05:32My one's going to be hard to beat.
0:05:32 > 0:05:37Rival Chris Bell thinks his safer, more practical dish has the advantage.
0:05:37 > 0:05:41Do you think Prue will like deep-fried chicken as much as Big Richard though?
0:05:41 > 0:05:45I can see her loving this picnic - it's right up her street. Oliver Peyton, I reckon he loves a picnic.
0:05:45 > 0:05:50How many chefs do you think are going to be doing this sort of concept - the picnic basket?
0:05:50 > 0:05:53- I've no idea. - I'd say it'd be quite a few.
0:05:54 > 0:05:57Chris Fearon's looking to stand out from the crowd
0:05:57 > 0:06:03with a fun menu that relies heavily on props, a strategy that will make or break him today.
0:06:03 > 0:06:08How many chefs are going to be doing a pick-and-mix with wonky stands and crazy bags?
0:06:08 > 0:06:14Not too many. I took a big risk with all my courses, I hope the judges are going to like them.
0:06:14 > 0:06:15It's do-or-die time, really.
0:06:15 > 0:06:21With a place at the national final at stake, he gets his chicken pieces into their bags.
0:06:21 > 0:06:25With a side of coleslaw and his spicy Coronation seasoning,
0:06:25 > 0:06:30he delivers his quirky stand to the pass, hoping the judges have a sense of humour.
0:06:30 > 0:06:32OK, off you go.
0:06:38 > 0:06:45Will they think Chris Fearon's chicken-in-a-bag a worthy contender for a street party feast?
0:06:45 > 0:06:48- "Season, shake and curry on"? - PRUE CHUCKLES
0:06:48 > 0:06:50Little finger bowl.
0:06:50 > 0:06:52- This is exciting.- This is...
0:06:52 > 0:06:54- It's exciting!- This is fun.
0:06:54 > 0:06:57Inside is a chicken leg and a chicken thigh.
0:06:57 > 0:07:03And it smells slightly sweet, slightly spicy and slightly smoky, absolutely lovely.
0:07:03 > 0:07:06- We've got to close it up and give it a good shake.- Oh, I see.
0:07:06 > 0:07:12- I think I'll put all of it on.- I'm going to put a little on. I'm not as brave as you.- I'm going to do half.
0:07:12 > 0:07:16Can you imagine 100 people at an enormous, long table in the street going...?
0:07:16 > 0:07:18Everybody going like this.
0:07:18 > 0:07:20We'll certainly get a talking point.
0:07:20 > 0:07:23- Look at that. Isn't that beautiful? - I'm liking this. Yes, it's good.
0:07:23 > 0:07:27- Fantastic. - I hope it's not too fierce.
0:07:27 > 0:07:30I have to tell you, guys, you need all the seasoning.
0:07:30 > 0:07:34If I have a minor complaint, I think the coleslaw needs a bit more flavour, a bit more seasoning.
0:07:34 > 0:07:35- Do you?- Yes.
0:07:35 > 0:07:40Do you think that the sense of amusement is going to outweigh the sense of...
0:07:40 > 0:07:43- No, I think it absolutely delivers. - ..gastronomic surprise?- I think
0:07:43 > 0:07:48it's fun to look at, fun to prepare, to do and it tastes delicious.
0:07:48 > 0:07:51This is an amazing way to kick off a banquet like this. You get this great stand,
0:07:51 > 0:07:55the information, you think, "What's that about?" You look at the bag...
0:07:55 > 0:07:59- Talk to each other. - It's a massive talking point. What better way to break the ice?
0:07:59 > 0:08:00It'll just get the party started.
0:08:02 > 0:08:06So both Chris-es are off to a flying start but have no idea
0:08:06 > 0:08:09they're neck-and-neck going in to the fish course.
0:08:09 > 0:08:10Chris Bell's up first
0:08:10 > 0:08:13with his cheffy hot smoked trout with champ cakes,
0:08:13 > 0:08:16samphire and horseradish sauce, a dish he failed
0:08:16 > 0:08:22to execute properly earlier in the week, prompting a cutting reminder from rival Chris Fearon.
0:08:22 > 0:08:24Watch those bones, yes?
0:08:25 > 0:08:28And bones aren't his only potential hazard -
0:08:28 > 0:08:33he's smoking his trout for longer, something Chris Fearon thinks is a big mistake.
0:08:33 > 0:08:37I think the first time he did it, for me, I thought it was just enough smoke.
0:08:39 > 0:08:44Undeterred by his rival's words of warning, he gets his potato cakes in to fry,
0:08:44 > 0:08:47sautes his blanched samphire and puts the finishing touches
0:08:47 > 0:08:49to his watercress and horseradish sauce.
0:08:49 > 0:08:52And with time now against him,
0:08:52 > 0:08:55he gets his hot smoked trout onto its awaiting cake stand.
0:08:55 > 0:08:56On the pass. Light the gun.
0:09:00 > 0:09:02Ready?
0:09:04 > 0:09:07Go. OK,
0:09:07 > 0:09:10quickly. It's an important one, thanks.
0:09:10 > 0:09:11That was hard.
0:09:13 > 0:09:20So can the judges see Chris Bell's trout in pride of place at The People's Banquet?
0:09:20 > 0:09:22Go on, Prue, take the top off.
0:09:22 > 0:09:24- Unleash the beast.- Are you ready?
0:09:24 > 0:09:27- One, two, three.- Let the smoke out. - Oh!
0:09:27 > 0:09:30Eeh! It does look nice, it's trout, not salmon, isn't it?
0:09:30 > 0:09:32- Anyway, will you divide it up please, Mum?- I will.
0:09:32 > 0:09:36- You do the sauces.- The sauce is meant to come on top, isn't it? - I'll pass these round.
0:09:36 > 0:09:42- At least it's having the desired effect of having to pass things round.- It's a sort of soup.
0:09:42 > 0:09:47And there are the.. I think those are potato farls, aren't they?
0:09:47 > 0:09:49They are absolutely delicious.
0:09:51 > 0:09:53I could eat a whole plateful of those.
0:09:53 > 0:09:58Mm. I think he should've stopped at the potato cakes because all I can taste is the smell of smoke,
0:09:58 > 0:10:01I can't taste anything else. The potato cakes are a winner.
0:10:01 > 0:10:05I think it's the perfect amount of smoke. At the beginning when that came off,
0:10:05 > 0:10:08it seemed to be too much but now I think it's lovely.
0:10:08 > 0:10:14I think the watercress sauce is light, not too creamy, it's very beautifully made.
0:10:14 > 0:10:18This is a chef who's gone straight back to his comfort zone.
0:10:18 > 0:10:19It's a safe dish.
0:10:19 > 0:10:22It's restaurant cooking put in a cake stand.
0:10:22 > 0:10:26I still like the idea of the interaction of somebody
0:10:26 > 0:10:32picking up the dome and all the way down the table lots of smoke going on and people chatting about it.
0:10:32 > 0:10:34And this is really good cooking.
0:10:34 > 0:10:38We keep saying we want good cooking AND drama.
0:10:39 > 0:10:42Well, it's a thumbs-up from Prue at least.
0:10:42 > 0:10:46Will rival Chris Fearon's fish course fare any better?
0:10:46 > 0:10:48Are you worried about this one?
0:10:48 > 0:10:51Yeah, it's my weakest dish, you know, so...
0:10:51 > 0:10:53He's serving up
0:10:53 > 0:10:55a playful platter of cured, jellied and potted salmon
0:10:55 > 0:10:57which bombed with veteran Richard
0:10:57 > 0:11:00who disliked his tin can presentation,
0:11:00 > 0:11:04an element of his dish he's changing today.
0:11:04 > 0:11:08- Took a bit of slating on this one. - He tore it to shreds on me.- He did.
0:11:08 > 0:11:10No, I've lost the tin, you know.
0:11:10 > 0:11:12What are you putting it in, a tube?
0:11:12 > 0:11:17Any changes at this late stage are a risk and a crisis of confidence
0:11:17 > 0:11:20could be fatal.
0:11:20 > 0:11:21Have you lost faith in it?
0:11:21 > 0:11:25I've lost a bit of faith in it, mate, but hopefully I can rectify it, do it justice now today.
0:11:25 > 0:11:28Rival Chris Bell isn't helping.
0:11:28 > 0:11:33- It's hard to enjoy a dish when it's been...- It is. Anyway, listen, I have to knuckle down here, OK?
0:11:36 > 0:11:39You know, in an ideal world, I'd like to change the whole dish.
0:11:39 > 0:11:42Richard knocked me well off course with it.
0:11:42 > 0:11:45I don't think the judges will like it. I don't know, I'll have to see.
0:11:45 > 0:11:48He knows he can't afford to let his nerves get the better of him
0:11:48 > 0:11:52so, having silenced Chris Bell, he gets his jellied, potted
0:11:52 > 0:11:55and smoked salmon onto his chalked-up slate
0:11:55 > 0:11:59and, with as steady a hand as he can muster, delivers it to the pass.
0:12:03 > 0:12:08Off you go. As fast as you can, please.
0:12:08 > 0:12:15Will Chris Fearon's high-risk celebration of preserved salmon sink or swim with the judges?
0:12:18 > 0:12:19HE CHUCKLES
0:12:19 > 0:12:21Spud bread.
0:12:21 > 0:12:23It's got messages all over it.
0:12:23 > 0:12:30- Let's go.- It's clearly a hymn to salmon. You've got potted salmon, a bit of cooked salmon in there.
0:12:30 > 0:12:32What's on top there? Green...
0:12:32 > 0:12:34- Like green caviar.- Cucumber.
0:12:34 > 0:12:37- Cucumber relish. - That's really clever, isn't it?
0:12:37 > 0:12:39- Look at that.- Beautiful smell, it's so fresh.
0:12:39 > 0:12:41Good?
0:12:41 > 0:12:43Really yummy.
0:12:43 > 0:12:48The smoked salmon and potato is an absolute winner, it's very delicate.
0:12:48 > 0:12:51The potted salmon, how did you feel about that?
0:12:51 > 0:12:54I think the potted salmon is the worst of the three.
0:12:54 > 0:12:58- It's not that it's bad, the problem is the other two are so good. - I agree.
0:12:58 > 0:13:04- It's witty, it's good fun, it's not pompous, it's not poncey.- It'd be a wonderful dish at the banquet.
0:13:04 > 0:13:09I love these little scribbled messages on the board and I think it's just very good fun.
0:13:09 > 0:13:13This dish ticks a huge amount of boxes in terms of what we're looking for.
0:13:14 > 0:13:19So Chris Fearon's controversial fish course has weathered the storm
0:13:19 > 0:13:22and, with two courses to go, there's everything to play for
0:13:22 > 0:13:26But the chefs are oblivious to the judges' comments.
0:13:26 > 0:13:30The nerves are really starting to kick in and I'm getting more and more anxious. Big deep breaths
0:13:30 > 0:13:32and just keep pushing, you know?
0:13:32 > 0:13:35I'm at this stage now, I can't look back, I have to win this.
0:13:35 > 0:13:38- I have to win this. - It's pretty neck-and-neck here.
0:13:38 > 0:13:42I don't think anybody's really outshining the other as yet. This is all about
0:13:42 > 0:13:44who makes the mistakes.
0:13:44 > 0:13:47You know, the man who makes the mistake will not win today.
0:13:48 > 0:13:54Time for the main event, the main course, and both chefs are cooking suckling pig.
0:13:54 > 0:13:58This is the big one, a lot can go wrong on this one. Battle of the pig dishes.
0:13:58 > 0:14:03Chris Fearon's risky suckling pig platter is up first, a controversial dish
0:14:03 > 0:14:07that pipped Chris Bell's more traditional roast to the post by one point
0:14:07 > 0:14:11on Wednesday's show, despite serving it with no veg and no sauce.
0:14:11 > 0:14:15Do you think you scored high? He ripped the veg element, ripped the amount of meat
0:14:15 > 0:14:20- and still a seven?- Yes, but it looked good. A lot of this has got to do with presentation, wow factor.
0:14:20 > 0:14:24If it's just a joint of meat you'd get in a restaurant with some veg in a bowl...
0:14:24 > 0:14:26- Like mine?- Well, I mean...
0:14:29 > 0:14:30They might both be serving suckling pig,
0:14:30 > 0:14:34but their cooking styles couldn't be further apart
0:14:34 > 0:14:37with one playing it safe and the other, anything but.
0:14:37 > 0:14:41If you don't take risks in this competition with this brief, you're going to go out.
0:14:41 > 0:14:45Despite the fighting talk, with a place at the national finals at stake,
0:14:45 > 0:14:48Chris Fearon hasn't entirely thrown caution to the wind.
0:14:48 > 0:14:53H's reined in his meat-heavy concept by adding a veg for the judges.
0:14:53 > 0:14:55Doing a wee potato salad here with Ratte potatoes.
0:14:55 > 0:14:58But his rival thinks this could be the dish's Achilles' heel.
0:14:58 > 0:15:04- It was already a big, big board of food, wasn't it?- Yeah, yeah, yeah. - With the spuds on it...
0:15:04 > 0:15:07He's got five cuts of meat to bring it to the pass,
0:15:07 > 0:15:09and is feeling the pressure
0:15:09 > 0:15:14as he gets them on to his butcher's block - another prop he's brought in specially.
0:15:14 > 0:15:16Three, four, five. Am I missing any?
0:15:17 > 0:15:21He'd better not be, as there's a lot riding on this course.
0:15:21 > 0:15:22OK.
0:15:22 > 0:15:25OK, guys. Off you go.
0:15:27 > 0:15:29Steady, steady, steady - very heavy.
0:15:29 > 0:15:34So, will the judges think Chris Fearon's suckling pig platter
0:15:34 > 0:15:37a worthy centrepiece for The People's Banquet?
0:15:37 > 0:15:38Wow.
0:15:38 > 0:15:40A Catherine wheel of forks.
0:15:42 > 0:15:48- Oh, look at that.- That is good. - That's a real celebration of pig, isn't it? We've got
0:15:48 > 0:15:52black pudding and spare ribs and crackling and pork chops.
0:15:52 > 0:16:00You certainly know this is a main course, don't you? This is heavy-hitting stuff. So delicious.
0:16:00 > 0:16:05I mean, really, I think this is one of the finer pork dishes I've ever tasted.
0:16:05 > 0:16:07I'm finding it difficult to find fault with it.
0:16:07 > 0:16:10I think it needs a salad or a veg or something.
0:16:10 > 0:16:13It needs a green in there of some sort.
0:16:13 > 0:16:15Lovely potato salad, and you get a sharpness
0:16:15 > 0:16:20with the caper berries, and the little gherkins in there, which give it a sharpness.
0:16:20 > 0:16:24There are some slivers of very finely chopped greenery.
0:16:24 > 0:16:27Yes, there is green stuff in there, Prue. What more do you want(?)
0:16:27 > 0:16:30- Spoken like a true Irishman. - You know,
0:16:30 > 0:16:34I love the board, I love the presentation. It would look beautiful at the banquet.
0:16:34 > 0:16:36It's the essence of the competition!
0:16:36 > 0:16:40Chris Fearon's pork is going to take some beating. Will Chris Bell's
0:16:40 > 0:16:43accompaniments give his suckling pig the edge?
0:16:43 > 0:16:48He's playing it safe with rolled loin, black pudding hash browns, and savoury apple crumbles.
0:16:48 > 0:16:53A cheffy twist on a Sunday roast that demonstrates his technical prowess.
0:16:55 > 0:17:00- Chris, you not making any changes to your main course? - Absolutely nothing.
0:17:00 > 0:17:02You not think you should have made some changes?
0:17:02 > 0:17:05I was really happy with my first three courses.
0:17:05 > 0:17:08If they're a bit safe and that was the worst that was wrong, I can live with that.
0:17:08 > 0:17:13Presenting them to three different people here, so maybe I'll get a different reaction.
0:17:13 > 0:17:18But suckling pig is lean and he needs to get the cooking of it spot-on,
0:17:18 > 0:17:20or risk it being dry and tough.
0:17:20 > 0:17:22- You rested it long enough, chef? - Aye, I've rested it.
0:17:22 > 0:17:26Time up, he gets his rolled suckling pig
0:17:26 > 0:17:29on to its serving board, his black pudding hash browns into their basket,
0:17:29 > 0:17:32and delivers his roast to the pass.
0:17:32 > 0:17:33OK, go.
0:17:33 > 0:17:37- This looks nice. You all right? - Don't know.- Yeah?
0:17:38 > 0:17:41I'm a bit worried about the main course. I am not sure
0:17:41 > 0:17:45if I cooked it as well as I could have, or as well as I should have.
0:17:45 > 0:17:49But it's in the hands of the judges, they'll decide.
0:17:49 > 0:17:53Has Chris Bell let himself down on technique?
0:17:53 > 0:17:57The judges won't make any allowances.
0:17:58 > 0:18:02Listen to that crackling. Isn't it...? It just sounds so delicious.
0:18:02 > 0:18:05- We were always going to see some carving in this competition. - It's Sunday roast!
0:18:07 > 0:18:11- That looks like good pork. - It looks like very good crackling.
0:18:11 > 0:18:14- You may have a whole basket. - Thank you.
0:18:14 > 0:18:16I suspect it's...
0:18:16 > 0:18:18- Oh, look! - ..black pudding in the middle.
0:18:18 > 0:18:20It's a little black pudding pie.
0:18:20 > 0:18:21I want some salt.
0:18:21 > 0:18:26- That's not...- What do you think of this?
0:18:26 > 0:18:28I don't think the pork has much flavour.
0:18:28 > 0:18:30It's very tough.
0:18:30 > 0:18:34Genuinely, I can't find anything good about it at all.
0:18:34 > 0:18:38This apple crumble is absolutely delicious, and with custard it would be fantastic.
0:18:38 > 0:18:41- Exactly! Is the pudding included? - The pudding is wonderful!
0:18:41 > 0:18:45The only thing that I think is really good is the cabbage.
0:18:45 > 0:18:47I think the sauce... the gravy's very good.
0:18:47 > 0:18:54I don't see its suitability in any way for an event like this. I think the concept of the dish
0:18:54 > 0:18:58is too traditional, it is meat and two veg for want of a better word.
0:18:58 > 0:19:01A feast for the eyes it's not.
0:19:03 > 0:19:07Chris Bell has no idea his main course has bombed with the judges,
0:19:07 > 0:19:12and with his rival out in front, it all comes down to their desserts.
0:19:12 > 0:19:15Chris Fearon's grand finale is his box
0:19:15 > 0:19:19of miniature lemon delicacies, a fun twist on old favourites.
0:19:19 > 0:19:23The people at this banquet are going to be wanting something half-decent and quirky.
0:19:23 > 0:19:29They'll be expecting glam, fireworks. You want to give them the food
0:19:29 > 0:19:33- that they are used to seeing, they're comfortable with. - I see a lemon...
0:19:33 > 0:19:39- What's wrong with Battenburg cake? - Don't take it...- Battenburg cake. - I'm only saying.- Lemon ice cream?
0:19:41 > 0:19:44- What?- I'm just asking... - Custard tart?
0:19:44 > 0:19:46Lemon meringue?
0:19:48 > 0:19:52Chris's whole menu today has been very safe, very restaurant orientated.
0:19:52 > 0:19:56Me on the other hand, I've done something a bit more chancy, a bit more risky.
0:19:56 > 0:20:01But it has to be risky for this competition, it just has to be.
0:20:01 > 0:20:06He's pulling out all the stops with his last course, but who will have the last laugh?
0:20:06 > 0:20:08It's just sharp.
0:20:08 > 0:20:11Stick another shot of gin into that and it'll be all right.
0:20:11 > 0:20:14Nice though. Right.
0:20:14 > 0:20:17Confident he's on to a winner, he gets his lemonade into its bottles.
0:20:17 > 0:20:22Slices his lemon and liquorice Battenburg and gets it into its specially-designed box,
0:20:22 > 0:20:26with his lemon tarts, meringues and ice cream.
0:20:29 > 0:20:33Right, boys. Off youse go, boys.
0:20:38 > 0:20:42So, will the judges think Chris Fearon's quirky lemon dessert
0:20:42 > 0:20:45has what it takes to represent his region?
0:20:45 > 0:20:47- Box of delights.- Oh!
0:20:47 > 0:20:51- It is a box of delights, too.- Wow.
0:20:51 > 0:20:52- And a lemon drink.- It's lemon pop!
0:20:52 > 0:20:54Looks good.
0:20:54 > 0:20:57It does look good.
0:20:57 > 0:21:04- I think this would cause an enormous amount of entertainment. - Of fun, yes.
0:21:04 > 0:21:08I'm a bit of a piggy, so I quite like getting four mini-puddings.
0:21:08 > 0:21:10- I think I'm getting...- And a drink. - And a drink.
0:21:10 > 0:21:12I am in seventh heaven there, you know?
0:21:13 > 0:21:16I think it's nearly perfect.
0:21:16 > 0:21:20The meringue could be just a little bit more toffee-ish, perhaps a little browner.
0:21:20 > 0:21:22The ice cream, I think, is really disappointing.
0:21:22 > 0:21:26- Lacks flavour.- It lacks flavour. - Or creaminess, or anything.
0:21:26 > 0:21:28It's a very, very nice idea.
0:21:28 > 0:21:35I just don't think the individual parts are of sufficiently high quality.
0:21:35 > 0:21:40- I think they're nice, they're good, but they're not amazing.- I do think this is amazing.- Yeah,
0:21:40 > 0:21:43- the Battenburg's the best thing. - It is wonderful.
0:21:43 > 0:21:49A lot of pleasures about it, but I think a little more refinement on each and every one of the elements
0:21:49 > 0:21:53and I think you might have a really cracking end to our great banquet.
0:21:55 > 0:21:59So they loved Chris Fearon's presentation, but not all his desserts.
0:21:59 > 0:22:06Will meticulous chef Chris Bell be able to outclass his rival with his pudding's execution?
0:22:06 > 0:22:08I really, really screwed it up yesterday.
0:22:08 > 0:22:11Kept me awake most of the evening, you know?
0:22:11 > 0:22:14He's making lemon curd tart with buttermilk ice cream
0:22:14 > 0:22:15and is sticking to his guns,
0:22:15 > 0:22:18despite fluffing its presentation yesterday.
0:22:18 > 0:22:19The dessert didn't work
0:22:19 > 0:22:24because it's a bad dessert, the dessert didn't work because I didn't execute it properly,
0:22:24 > 0:22:27so if I can try and do it today, then who knows?
0:22:27 > 0:22:32He's desperate to redeem himself, and is feeling the pressure.
0:22:32 > 0:22:37I had some jelly in a jug and it's gone. Where's the jelly that was in the jug?
0:22:37 > 0:22:40He knows a mistake now could play into the hands of rival Chris Fearon.
0:22:40 > 0:22:45- You all right, Chris?- No.- You're getting very flustered over there, what's wrong?- Never you mind.
0:22:48 > 0:22:53Determined to hold his nerve in front of his less anxious rival, he puts the finishing touches
0:22:53 > 0:22:57to his lemon curd tarts, scoops his buttermilk ice cream into
0:22:57 > 0:23:01the awaiting cones, and turns his attention to their dry ice presentation -
0:23:01 > 0:23:05the crucial element that let him down yesterday.
0:23:08 > 0:23:09Go.
0:23:09 > 0:23:10Well done, Chris.
0:23:11 > 0:23:12Huh?
0:23:12 > 0:23:16I'm just glad to get that out, honestly. Regardless of the scoring.
0:23:16 > 0:23:20- It was good, man, good, all came together.- Well done.- That's us. - Enjoyed it.- End of it.
0:23:20 > 0:23:21That's it. Go get a beer.
0:23:21 > 0:23:27Another lemony dessert for the judges, but whose will they prefer?
0:23:27 > 0:23:30It looks like a witch's cauldron.
0:23:30 > 0:23:33- You can't go wrong with a bit of dry ice, can you? - Endlessly fascinating.
0:23:36 > 0:23:37Tastes of...
0:23:39 > 0:23:45- yoghurt, or...buttermilk.- What a disappointment. You think you're going to get lovely ice cream
0:23:45 > 0:23:50and what you get is some sort of empty health thing...
0:23:50 > 0:23:53- Yoghurt.- There's a drink to go with this.
0:23:53 > 0:23:57- Thank you.- I don't know if you pour it on or drink it.
0:23:58 > 0:24:03- Mm.- I think tastes rather... rather good!
0:24:03 > 0:24:06- Delicious.- It's really good lemon curd, that.
0:24:06 > 0:24:11It's got that lovely thick custard, rich, heavy custard feel to it.
0:24:11 > 0:24:14- But the biscuit at the bottom is not good.- It's not bad. I like this.
0:24:14 > 0:24:19- I think it's a good thing.- The top is lovely.- I think the presentation could be improved.
0:24:19 > 0:24:24I wonder if you could make one that would go all the way down the middle of the table?
0:24:24 > 0:24:26- That'd look good, wouldn't it?- Yeah!
0:24:26 > 0:24:30- Roll it out.- And then you help yourself to the bit in front of you.
0:24:30 > 0:24:36Maybe he could raise it up with dry ice underneath it, or sparklers, or something.
0:24:36 > 0:24:40- I think it needs a bit more... - Theatre. A bit more theatre, darling!
0:24:42 > 0:24:47So, has Chris Bell's dessert tipped the scales in his favour?
0:24:47 > 0:24:49It depends on what the judges are looking for.
0:24:49 > 0:24:53Whoever got the brief right and executed their dishes right will win.
0:24:53 > 0:24:57Both Chris-es have put their hearts and souls into their menus.
0:24:57 > 0:25:00But their fates are now out of their hands.
0:25:00 > 0:25:04Do the judges have a sense of humour? I hope so, otherwise I'm out!
0:25:08 > 0:25:12Time for the judges to find out which dishes belong to which menu.
0:25:12 > 0:25:14Hm?
0:25:14 > 0:25:19Remember, they still don't know who cooked what.
0:25:19 > 0:25:22I think the first course is a bit of a surprise to me, but I think the rest of them
0:25:22 > 0:25:25stack up pretty much as I expected.
0:25:25 > 0:25:27Chris Bell's is a safe,
0:25:27 > 0:25:28restaurant-style menu
0:25:28 > 0:25:31he thinks will appeal to everyone.
0:25:31 > 0:25:32Chris Fearon's done the opposite
0:25:32 > 0:25:34and conjured up high-risk dishes
0:25:34 > 0:25:35to get people talking.
0:25:35 > 0:25:37But the judges will only know
0:25:37 > 0:25:38whose is whose
0:25:38 > 0:25:40once they've chosen their winner.
0:25:40 > 0:25:42Well I've made my decision, what about you?
0:25:42 > 0:25:45- I have.- Yes, Oliver, I have, thanks.
0:25:45 > 0:25:48OK. Good, let's call in the chefs.
0:25:48 > 0:25:52For Chris Fearon and Chris Bell, the wait is finally over.
0:25:52 > 0:25:55Just one of these chefs will be back to fight another day.
0:26:00 > 0:26:02Welcome, chefs.
0:26:02 > 0:26:06We've had some amazing cooking, and you should both be proud, it's been fantastic.
0:26:06 > 0:26:11But this is a competition and there can only be one winner.
0:26:12 > 0:26:14So, Prue, have you made up your mind?
0:26:14 > 0:26:17I have, Oliver. And it's Menu B.
0:26:17 > 0:26:23- Matthew.- It's Menu B for me as well, Oliver.- I also chose Menu B.
0:26:23 > 0:26:26So that means it's a clean sweep.
0:26:27 > 0:26:33We don't know who cooked Menu B, neither do you. Let's find out.
0:26:39 > 0:26:42So the chef going forward to represent Northern Ireland
0:26:42 > 0:26:45in the national finals of the Great British Menu is...
0:26:55 > 0:26:57..Chris...
0:26:58 > 0:27:00Fearon.
0:27:00 > 0:27:04- Well done.- Well done. - Well done, Chris.
0:27:05 > 0:27:08- Bad luck, Chris. - It's all right, he cooked good.
0:27:08 > 0:27:14I have to say that pork dish was one of the best pork dishes I have ever eaten.
0:27:14 > 0:27:16It was absolutely spectacular.
0:27:16 > 0:27:18Thank you very much.
0:27:18 > 0:27:23It was your menu which I think embraced the spirit of the occasion to perfection in our view.
0:27:23 > 0:27:28It had humour, it had wit and wonderful food to eat as well.
0:27:28 > 0:27:29Thank you very much.
0:27:29 > 0:27:32I took a massive gamble, but I knew I had to take a gamble.
0:27:32 > 0:27:36Chris Bell, I'm sure we'll see you again. Chris Fearon,
0:27:36 > 0:27:39well done, we look forward to seeing you in the national finals of the Great British Menu.
0:27:39 > 0:27:42- Thank you very much, guys. - Thank you.- PRUE: Thanks, guys.
0:27:42 > 0:27:44- Well done.- Thank you.
0:27:46 > 0:27:50The Great British Menu is one tough nut to crack.
0:27:50 > 0:27:53Got to take risks, you've got to be brave.
0:27:53 > 0:27:56And I wasn't brave enough this week.
0:27:56 > 0:27:59- Cheers! Cheers! Cheers! Cheers! Cheers! Cheers!- Cheers!
0:27:59 > 0:28:00It's up to you now.
0:28:00 > 0:28:03I'm just a normal cook from Belfast.
0:28:03 > 0:28:08To come here and do this, it's just absolutely amazing. There's no stopping me now.
0:28:08 > 0:28:12Next week, it's the turn of the Northwest, and returning champion
0:28:12 > 0:28:19Lisa Allen, who cooked for the HRH Prince of Wales last year, is against two formidable opponents...
0:28:19 > 0:28:24- I think it's a new slate, new competition...- He seems a bit of a boy over in the corner, don't he?
0:28:24 > 0:28:26You want a fight, outside, all of you! I'll take you all on.
0:28:26 > 0:28:29..who are both determined to sent her packing.
0:28:29 > 0:28:32It's not can, it's not if, not when, it's I'm going to win it this year.
0:28:47 > 0:28:50Subtitles by Red Bee Media Ltd.
0:28:50 > 0:28:54E-mail subtitling@bbc.co.uk