0:00:02 > 0:00:05It's dessert day on Great British Menu.
0:00:05 > 0:00:08All week, three chefs from the South West -
0:00:08 > 0:00:10John Hooker, Andre Garrett
0:00:10 > 0:00:15and Paul Ainsworth - have been battling for the chance to cook at a very special summer banquet.
0:00:15 > 0:00:18It's going to be a real close call, a real close call.
0:00:19 > 0:00:23Former champion Michael Caines has been marking the chefs' dishes,
0:00:23 > 0:00:27and with three courses down, Paul leads with 24 points,
0:00:27 > 0:00:28Andre has 22,
0:00:28 > 0:00:31and John's struggling on just 18.
0:00:31 > 0:00:34So far this week, there's been drama...
0:00:34 > 0:00:35BLEEP
0:00:35 > 0:00:39..and disappointment. Now, it's a fight to the finish.
0:00:39 > 0:00:41It's not over till the fat lady sings.
0:00:41 > 0:00:46It's their last chance to impress, as only two chefs will face the judges tomorrow.
0:00:46 > 0:00:49At the end of the day, I will send somebody home.
0:00:49 > 0:00:53There's plenty to fight for, and I expect them to rise to the occasion.
0:00:53 > 0:00:57The three dishes in contention today are strawberries and cream,
0:00:57 > 0:01:00rhubarb tart and taste of the fairground.
0:01:00 > 0:01:03So, can Paul win this course too?
0:01:03 > 0:01:05I shall be giving it everything I've got.
0:01:17 > 0:01:20The guests at this year's Great British Menu banquet
0:01:20 > 0:01:24will be local heroes in communities up and down the land
0:01:24 > 0:01:27whose dedication to cooking brings people together.
0:01:27 > 0:01:29Beautiful pastry. It's amazing.
0:01:29 > 0:01:34The chefs have been challenged to seek them out and learn from their experience to create
0:01:34 > 0:01:39perfect sharing dishes, exciting and delicious food to get everyone talking.
0:01:39 > 0:01:43- I'll have another if you don't mind. - Finish it, yeah.- It's delicious.
0:01:43 > 0:01:48All week, Michael's been awarding scores for the taste and technical execution of their dishes.
0:01:48 > 0:01:54Although Paul's led from day one, any of them could go home tonight.
0:01:54 > 0:01:57Even if you're out in front, you can't afford to relax.
0:01:57 > 0:01:59They've got to create a fabulous dish
0:01:59 > 0:02:02that's capable to go on and be in there at that banquet.
0:02:05 > 0:02:09First into the fray today is Paul Ainsworth.
0:02:09 > 0:02:14His ambition, combined with his playful style of cooking, has served him well so far
0:02:14 > 0:02:18and he's resolved to stay in pole position.
0:02:18 > 0:02:20Not only do I want to come first,
0:02:20 > 0:02:23but it's also something I put a lot of work into as well
0:02:23 > 0:02:26and I really want to really showcase it and impress everybody.
0:02:26 > 0:02:29- Hey, Paul.- Hi, Michael.
0:02:29 > 0:02:32- Name your dish then, first. - Taste of the fairground.
0:02:32 > 0:02:36With the peanuts and chocolate, I'm going to combine that with popcorn,
0:02:36 > 0:02:41then I'll finish it with this, which is basically popping candy.
0:02:41 > 0:02:43That will sit on a coconut custard,
0:02:43 > 0:02:45then I'm going to do some candyfloss.
0:02:45 > 0:02:48Then I played around with sticky toffee apple
0:02:48 > 0:02:52and put loads of cider in there, loads of nice Cornish cider.
0:02:52 > 0:02:54And I'll sit that on some marshmallow.
0:02:54 > 0:02:59Then I'm going to do some doughnuts, just like at the fairground,
0:02:59 > 0:03:03dropping them into oil, then rolling them in cinnamon sugar.
0:03:03 > 0:03:04- So there's a lot going on.- Yeah.
0:03:04 > 0:03:07You're confident this dish can keep you in the lead?
0:03:07 > 0:03:11Yeah, I really think so. If I get the elements right, it's a winner.
0:03:11 > 0:03:15Another quirky platter with lots of tricky components from Paul.
0:03:15 > 0:03:19He's pulled it off so far this week, but is he pushing his luck?
0:03:19 > 0:03:22He's got a lot of creativity and theatre in there.
0:03:22 > 0:03:25I just hope he's got enough substance and at the same time,
0:03:25 > 0:03:28with all that going on, he can get the detail done well.
0:03:28 > 0:03:33As the only Michelin-starred competitor in this heat,
0:03:33 > 0:03:38Andre Garrett came in as favourite, but hasn't managed to catch Paul yet. He's quietly determined
0:03:38 > 0:03:41to win, but knows there are no guarantees.
0:03:41 > 0:03:45The pressure's on with this final course, we all need a good score.
0:03:50 > 0:03:54- Hello, Michael.- Andre, what are you doing for us today?
0:03:54 > 0:03:57Today I'm doing my take on a classical rhubarb tart.
0:03:57 > 0:04:03- And the inspiration?- My mother used to grow a lot of rhubarb, and we'd have various desserts with it
0:04:03 > 0:04:05so I'm going to do a bed of rhubarb compote,
0:04:05 > 0:04:09then a rhubarb cream and finish it off with a white chocolate crumble,
0:04:09 > 0:04:10so it'll have various layers.
0:04:10 > 0:04:14Is there enough theatre in this dessert for the concept?
0:04:14 > 0:04:16I think so. I've worked a lot on the tart.
0:04:16 > 0:04:19I want it to look spectacular when it goes down.
0:04:19 > 0:04:23I've got little garnishes to go round for an added talking point.
0:04:23 > 0:04:25Is this a dish that's going to push you into the lead?
0:04:25 > 0:04:29I know I've got stiff competition from Paul over there.
0:04:29 > 0:04:32- I know he's got a little trick up his sleeve.- Just a couple of things.
0:04:32 > 0:04:37But this is all about your dessert getting you to the final hurdle.
0:04:37 > 0:04:41- You're confident with it?- Yeah, I'm confident I can do really well.
0:04:41 > 0:04:46Andre believes his tart is the perfect showcase for his classical style.
0:04:46 > 0:04:51But has he forgotten he's meant to be making a spectacular platter to share?
0:04:51 > 0:04:56I wonder whether it's too simple. This is an opportunity for John, perhaps, to get some points off him.
0:04:56 > 0:05:01John Hooker came through this heat in second place last year.
0:05:01 > 0:05:06But his restaurant-style dishes haven't translated well to the street-party theme.
0:05:06 > 0:05:08He's in big danger of getting knocked out.
0:05:08 > 0:05:12But he wouldn't be the first chef to save himself on dessert day.
0:05:12 > 0:05:15There's a lot riding on today, a lot of points to catch up,
0:05:15 > 0:05:18difference between going home and not, but I just don't know.
0:05:22 > 0:05:25- Hey, John.- Michael.
0:05:25 > 0:05:30Last year, you realised, didn't you, that you could have almost got there
0:05:30 > 0:05:33with your dessert. So what are you doing?
0:05:33 > 0:05:34Strawberries and cream.
0:05:34 > 0:05:36There's going to be fun elements.
0:05:36 > 0:05:41- I'm going to poach them with some fizz from the Camel Valley in Cornwall.- Yeah.
0:05:41 > 0:05:43I'll be making a sherbet.
0:05:43 > 0:05:47I'll do a little strawberry salad in a shot glass with strawberry foam.
0:05:47 > 0:05:51Creme fraiche to make a sorbet, pine nut pralines for texture.
0:05:51 > 0:05:53And then a clotted cream cheesecake.
0:05:53 > 0:05:56So, a lot going on. What's the inspiration?
0:05:56 > 0:05:57- Party food.- OK.
0:05:57 > 0:06:03People taking little plates, eating it together, making conversation, it's a great British thing.
0:06:03 > 0:06:07Do you feel this is a dish that will get you into the final?
0:06:07 > 0:06:09Yeah, I've got to be game on today.
0:06:09 > 0:06:13- One of the boys has to make a mistake and I've got to be... - Pushing hard.
0:06:13 > 0:06:15Yeah, it's a competition. I'm here to compete.
0:06:15 > 0:06:19- Fighting talk from this man. Can you hold him at bay?- Yeah, definitely.
0:06:19 > 0:06:20Whoah!
0:06:20 > 0:06:24- I'll remind you of that later! - I'll leave you with that thought.
0:06:24 > 0:06:28A simple title for an ambitious platter
0:06:28 > 0:06:31featuring lots of variations on the theme.
0:06:31 > 0:06:33John's determined to nail the brief.
0:06:33 > 0:06:35But is it too little too late?
0:06:35 > 0:06:38John's danger is he's got a lot going on
0:06:38 > 0:06:40and I just wonder if he's taken on too much.
0:06:40 > 0:06:42He's under pressure, in last place,
0:06:42 > 0:06:45and if it's not good enough I'll send him home.
0:06:51 > 0:06:56All three chefs know that a whole week's work can be ruined
0:06:56 > 0:06:58by a bad dessert
0:06:58 > 0:07:00and they're all fighting their corner.
0:07:00 > 0:07:06- Do you think that dish is a good contender?- I've gone more of a classical approach
0:07:06 > 0:07:08and there's more technique going on.
0:07:08 > 0:07:13You guys have got a very modern touch and little picky bits.
0:07:13 > 0:07:16It may look like I'm doing bits, it's actually quite simple.
0:07:16 > 0:07:18Really, it's simple, Chef.
0:07:18 > 0:07:20You're sweating a bit there.
0:07:24 > 0:07:29Michael will taste all the dishes later and award them marks on merit.
0:07:29 > 0:07:31He represents quality control of the highest order.
0:07:31 > 0:07:36The chef who scores least over the week will be axed tonight.
0:07:38 > 0:07:42I've got to keep the two strongest chefs in, so I've got a job to do,
0:07:42 > 0:07:45I need to be ruthless, and that's what I'm here to do.
0:07:47 > 0:07:52Since John has the lowest score, he's come out with all guns blazing.
0:07:52 > 0:07:56He's already made his doughnut mixture, the strawberry jam to fill them's under way,
0:07:56 > 0:08:01and strawberries poached in Cornish sparkling wine will top his cheesecake.
0:08:01 > 0:08:04John's in last place, so there's a real danger
0:08:04 > 0:08:06he might go over the top and blow it.
0:08:06 > 0:08:09But to stay in this competition, he needs to step up now.
0:08:11 > 0:08:17Classically trained Andre is preparing to blind-bake the pastry case for the rhubarb tart.
0:08:17 > 0:08:20Determined to show off his Michelin-star skills,
0:08:20 > 0:08:23he's even brought in a specialist juicer for the rhubarb.
0:08:24 > 0:08:27Does it make a difference, with it being raw juice?
0:08:27 > 0:08:31- I'm using this as I would lemon juice in a lemon tart.- Yeah.
0:08:31 > 0:08:34So it's exactly the same principle. In the end, this gets cooked.
0:08:34 > 0:08:38So really keeping the flavour right the way through it. Yeah.
0:08:38 > 0:08:44Paul's success this week has been built on a series of complicated dishes
0:08:44 > 0:08:47and today's no exception.
0:08:48 > 0:08:52There's always been a danger that he'll make a mistake.
0:08:52 > 0:08:56And now...he has. He's split the chocolate for his peanut popcorn
0:08:56 > 0:08:58and had to make a second batch.
0:08:58 > 0:09:00Too many things going on at once,
0:09:00 > 0:09:04so just do another, get another one on and keep on going.
0:09:04 > 0:09:09Paul's slip-up hasn't got past Michael's beady eye.
0:09:09 > 0:09:12- This one no good? - No, er, I burnt that one.
0:09:12 > 0:09:14- You burnt it?- Yeah, it got a bit too hot.
0:09:14 > 0:09:17OK. Schoolboy error, that one, is it?
0:09:17 > 0:09:19Schoolboy error, I'm afraid, Michael.
0:09:19 > 0:09:22- Hear that, John?- Yeah. - Seize the moment.
0:09:25 > 0:09:29Paul's not the only one who's pushing himself to the limit.
0:09:29 > 0:09:35Michael's concerned that John's elaborate strawberry platter could easily backfire.
0:09:35 > 0:09:40He's out to prove he's more than just a restaurant chef. But will it mean compromising on quality?
0:09:40 > 0:09:44- John, all good?- Yeah, dehydrated strawberries to make powder
0:09:44 > 0:09:45for my sherbet.
0:09:45 > 0:09:50- Is this your, er... - Pine nut praline, yeah. Just setting off, then strawberries poached.
0:09:50 > 0:09:55This is the first time I've seen as many lists of ingredients on your courses.
0:09:55 > 0:09:59- Yeah.- Not bitten off more than you can chew, I hope.- No.
0:09:59 > 0:10:00I'll execute really well today.
0:10:00 > 0:10:05- Presentation-wise, it's been a little bit your Achilles heel, hasn't it? - It has, yeah,
0:10:05 > 0:10:09with the platter, and I didn't quite execute the main course how you wanted.
0:10:09 > 0:10:13But this is very vibrant, fun things going on, sherbets, strawberries.
0:10:13 > 0:10:16It's a really vibrant dish.
0:10:17 > 0:10:20The man John's most likely to catch is Andre,
0:10:20 > 0:10:23having beaten him once this week already.
0:10:23 > 0:10:26- Andre, how are you getting on? - Very well. All on track.
0:10:26 > 0:10:28So this is your compote?
0:10:28 > 0:10:33- That's my compote.- A bit of ginger? - A little ginger infused, different flavours.
0:10:33 > 0:10:37- Not afraid that this guy might be nipping your ankles?- No, I don't think so.
0:10:37 > 0:10:40Mine's more of a classical approach, bit more...
0:10:40 > 0:10:43- maybe some classical pastry techniques.- Yeah.
0:10:43 > 0:10:47These two guys have got more of a modern approach going, so...
0:10:47 > 0:10:50- Is that going to be enough? - Yeah, I think so, yeah.- Good.
0:10:51 > 0:10:54Andre's talking the talk
0:10:54 > 0:10:58but closest rival John can't resist a chance to try and take him down a peg or two.
0:10:58 > 0:11:03- Is that going to be quite acidic at the bottom?- No, I've just added a little sugar just to balance that.
0:11:03 > 0:11:08- Candy it down a bit.- Yeah, but then you've got the egg custard on top, so...
0:11:08 > 0:11:10- Is that ginger, Chef?- Yeah, a little ginger.
0:11:10 > 0:11:13Blast-chill all the way, but not frozen.
0:11:13 > 0:11:17You don't know if Andre's tart's going to be flamboyant enough for a street party
0:11:17 > 0:11:22but sometimes the simple things are the best things. He may have a little trick up his sleeve.
0:11:27 > 0:11:29Andre grew up in Bath.
0:11:29 > 0:11:33He headed to the surrounding countryside to get some feedback on his idea for dessert.
0:11:33 > 0:11:37In the South West, in the country, it's very easy to get isolated.
0:11:37 > 0:11:42Where I live, in London, it's easy to just pop out, pop down the high street, grab a coffee.
0:11:42 > 0:11:48In the country it's much different. It's very important for communities to stick together.
0:11:51 > 0:11:55Opened in August 2009, the Galleries Shop and Cafe
0:11:55 > 0:12:01was built by the community and is owned and run by the people of Freshford and Limpley Stoke.
0:12:01 > 0:12:04- I'm Andre, nice to meet you. - Christine. Pleased to meet you too.
0:12:04 > 0:12:07- And this is Gita.- Hello. Nice to meet you.- Hello, Gita. Nice to meet you.
0:12:07 > 0:12:11So, who works here? Is it all volunteer work, or how does it work?
0:12:11 > 0:12:16I'm the manager, but everybody else volunteers, so it's a real community effort.
0:12:16 > 0:12:20Even if the weather's bad, everyone still turns up and works really hard
0:12:20 > 0:12:22and it's absolutely fantastic.
0:12:22 > 0:12:26Since they rely on volunteers, they quickly put Andre to work.
0:12:26 > 0:12:28There you go. There's the instructions.
0:12:28 > 0:12:33His job is to deliver groceries to anyone who, for one reason or another,
0:12:33 > 0:12:36isn't able to make it into the shop themselves.
0:12:39 > 0:12:43- Hello.- Good afternoon.- I have a delivery for you.- Thank you.
0:12:43 > 0:12:46We had a shop and a post office in the village
0:12:46 > 0:12:51but we've lost both now, so this replacement is absolutely marvellous.
0:12:51 > 0:12:54After a morning's deliveries, it's back to the shop for Andre,
0:12:54 > 0:12:58and a perfect opportunity to find out if his rhubarb tart
0:12:58 > 0:13:00measures up to the volunteers' standards.
0:13:00 > 0:13:03OK, then, ladies, here we go.
0:13:03 > 0:13:09I've taken the idea of a French tarte au citron and I've juiced my rhubarb and made an egg custard.
0:13:09 > 0:13:12But this is absolutely so smooth.
0:13:12 > 0:13:16- But it's not too sweet, is it?- No. It's really delicious.
0:13:16 > 0:13:22Do you think it's impressive enough to serve at a grand occasion, in a street party maybe?
0:13:22 > 0:13:27- Oh, yeah.- Oh, yeah.- Would you have it with cream or creme fraiche or...
0:13:27 > 0:13:30- I don't think it needs... - It needs something...
0:13:30 > 0:13:33- No, I don't think so!- I think it needs a bit of decoration.
0:13:33 > 0:13:35Plenty of food for thought,
0:13:35 > 0:13:41and, with the volunteers' blessing for his tart, Andre just has one last request.
0:13:41 > 0:13:47I've really enjoyed having a look at what you do here, working with the community. It's been phenomenal.
0:13:47 > 0:13:51As a mark of my appreciation, I'd like to invite,
0:13:51 > 0:13:55if I get through to the final, to be my guest of honour at the banquet.
0:13:55 > 0:13:58Ooh, yeah, we'll accept that!
0:13:58 > 0:14:03- No promises at the moment, I've got to cook for the minute.- Don't worry, you'll get there.
0:14:03 > 0:14:08- But it would be an honour for me. - Well, thank you very much. - Thank YOU very much.
0:14:17 > 0:14:20Back in the kitchen, three top chefs from the South West
0:14:20 > 0:14:24are hard at it making perfect desserts to share.
0:14:24 > 0:14:29Andre is hoping his classical rhubarb tart with contrasting side dishes will carry the day.
0:14:29 > 0:14:32Paul's convinced that he can hold on to the lead
0:14:32 > 0:14:35with his taste of the fairground.
0:14:35 > 0:14:38And John's fighting to save his neck and reach the judges
0:14:38 > 0:14:40with his strawberries and cream.
0:14:41 > 0:14:44Michael Caines is scrutinising their every move
0:14:44 > 0:14:46and he can sense the tension in the air.
0:14:48 > 0:14:53I think the atmosphere is down to the fact that Paul is cruising along,
0:14:53 > 0:14:55Andre seems very confident in his own ability
0:14:55 > 0:14:59and I think John's just getting on with trying to do the best he can.
0:14:59 > 0:15:02You know, last day, just crack it on.
0:15:04 > 0:15:08Outsider John must produce a faultless dessert to go through to the judging chamber
0:15:08 > 0:15:14but he knows he stands a better chance of surviving if one of his rivals stumbles at the final hurdle.
0:15:15 > 0:15:17The tart is very, very technical.
0:15:17 > 0:15:23It may sound simple but the pastry's got to be right, the custard rich enough, the jam taken down enough.
0:15:23 > 0:15:27Paul's got a lot of key elements. He's got to get the doughnuts right,
0:15:27 > 0:15:30he's got to make sure the custard's set on time. A lot can go wrong.
0:15:30 > 0:15:34- Paul, how are you getting on?- Good. - So you're up in ten minutes?
0:15:34 > 0:15:39- Pretty confident?- Yeah. Just clearing down now and I'll start with plating everything up.
0:15:39 > 0:15:41I notice actually you're both doing doughnuts.
0:15:41 > 0:15:44- Battle of the doughnuts, yeah?- Yeah!
0:15:44 > 0:15:47Front-runner Paul's pulling out all the stops
0:15:47 > 0:15:52and has even brought a fairground cart to display his dessert.
0:15:52 > 0:15:57Andre, there's a lot going on over here and you've just got your tart. You're not feeling worried?
0:15:57 > 0:16:00No, I think it's a damn good tart. But we'll see.
0:16:02 > 0:16:08With plating up approaching, Paul's coming unstuck, or at least his marshmallows are.
0:16:08 > 0:16:13And while he's distracted he leaves his doughnuts too long in the fryer.
0:16:13 > 0:16:16They grow so big, they're only fit for the bin.
0:16:16 > 0:16:22It's a huge blow, and for the first time this week Paul's really under pressure to deliver.
0:16:23 > 0:16:27- How are you getting on, Paul?- Yeah, just run into a bit of a problem.
0:16:27 > 0:16:30They're souffleing up nicely, but too much.
0:16:30 > 0:16:35- And then the marshmallows just starting to wilt under the weight of the apple.- OK.
0:16:35 > 0:16:40- So...bit behind.- Bit of pressure, then?- Bit of pressure. - I'll leave you to it.
0:16:40 > 0:16:44It just goes to show that only the smallest detail can put you in trouble
0:16:44 > 0:16:49and when it goes wrong on desserts it can really be an opportunity for the others to step up.
0:16:49 > 0:16:53Has Paul's winning streak come to an abrupt end?
0:16:53 > 0:16:55He's already had to redo his chocolate
0:16:55 > 0:17:00and now he's had to start over on his doughnuts and prepare some more marshmallows.
0:17:00 > 0:17:04If anything else goes wrong, he could be out of the race.
0:17:06 > 0:17:10That's what competition's about. You're under pressure and you make slip-ups.
0:17:10 > 0:17:14But it's how then you come back that's the very important aspect.
0:17:14 > 0:17:19John's watching closely. He knows this might be his chance to shine.
0:17:19 > 0:17:22Paul finishes off his apple candyfloss without a hitch
0:17:22 > 0:17:26and the coconut custard gets a topping of peanut and chocolate popcorn.
0:17:30 > 0:17:34But his second batch of doughnuts are still too big
0:17:34 > 0:17:39and, having missed his deadline for plating up, there's no time to fix it.
0:17:43 > 0:17:48Sorry I'm late. Er, there we are. That's my taste of the fairground.
0:17:51 > 0:17:55Are you happy with the... the doughnuts in the end?
0:17:55 > 0:17:58Next time I think I could set them, rather than maybe going fresh.
0:17:58 > 0:18:02So apart from being late I'm really, really pleased.
0:18:02 > 0:18:04Well, let's take it.
0:18:06 > 0:18:09Has Paul overreached himself this time?
0:18:09 > 0:18:14Michael won't be making any allowances if his dish fails to hit the mark.
0:18:14 > 0:18:17So this is a vanilla marshmallow with a cider toffee apple?
0:18:17 > 0:18:19Yeah, it is, yeah.
0:18:19 > 0:18:22It's sticking a bit. I think perhaps it could be set a bit more.
0:18:22 > 0:18:26Mm. And you're happy with the vanilla in that marshmallow?
0:18:26 > 0:18:29Yeah. I just wanted to keep it just a nice, simple marshmallow.
0:18:34 > 0:18:39- The apple's not too sweet. I think he's done that on purpose because the marshmallow is so sweet.- Yeah.
0:18:39 > 0:18:43Let's move on to your doughnut. It's sunk a little. Are you happy with that?
0:18:43 > 0:18:47Might have rushed it at the end, left it in the fryer a bit long.
0:18:48 > 0:18:52Is there a little bit of an eggy taste there for you?
0:18:52 > 0:18:55Yeah. I'm sure he's disappointed with that.
0:18:55 > 0:18:57- This coconut custard...- Yeah.
0:18:57 > 0:19:03- This texture here, is that what you were looking for?- Yeah. Wanted just a nice, thick...thick custard.
0:19:06 > 0:19:10For me, I like a custard a bit more set, but it's personal preference.
0:19:10 > 0:19:12Yeah, I like it a bit more set.
0:19:12 > 0:19:15Perhaps he's bitten off a little more than he can chew.
0:19:15 > 0:19:18It's got a lot of humour. Are you happy it's got enough substance?
0:19:18 > 0:19:22Yeah, definitely. For me, you know, the fair's come into town.
0:19:22 > 0:19:26I've done everything I can and I'm really happy with it.
0:19:26 > 0:19:31Paul's done his best to convince Michael, but is it enough to get him through?
0:19:31 > 0:19:35Probably sort of just executed the dessert a little bit better.
0:19:35 > 0:19:39It's a real sort of waiting game, kind of really numb feeling.
0:19:41 > 0:19:45Now the spotlight's on John. After a far from perfect effort from Paul,
0:19:45 > 0:19:49this could be his chance to squeeze into the top two, and he knows it.
0:19:49 > 0:19:54His clotted-cream cheesecake gets a sparkling-wine-poached strawberry each.
0:19:54 > 0:19:58Macerated strawberries with mint are covered with strawberry foam.
0:19:59 > 0:20:04And a pine nut praline gets a scoop of creme fraiche sorbet
0:20:04 > 0:20:07sprinkled with a strawberry sherbet.
0:20:09 > 0:20:13Finally, his doughnuts get a squirt of strawberry jam filling, and he's done.
0:20:18 > 0:20:20There it is, guys -
0:20:20 > 0:20:21strawberries and cream.
0:20:24 > 0:20:28Obviously, John, you're happy now with the presentation,
0:20:28 > 0:20:32- that this is going to get people... - I think I've nailed it, I've encaptured it.
0:20:32 > 0:20:37It's my show piece. Trying to get those points back today.
0:20:37 > 0:20:40- Hopefully I've delivered that today. - Do you think this is...
0:20:40 > 0:20:43a dish that's befitting for the people at the banquet?
0:20:43 > 0:20:46There's so much to talk about, so much to get going,
0:20:46 > 0:20:47the sorbet's holding up nice.
0:20:47 > 0:20:50It's doable, really doable.
0:20:51 > 0:20:53OK.
0:20:53 > 0:20:58John's delivered a sharing platter on time and without any mistakes.
0:20:58 > 0:21:02Will this strawberry smorgasbord be good enough to save him?
0:21:02 > 0:21:04- This is the creme fraiche sorbet. - Yeah.
0:21:04 > 0:21:07With the little pine nut praline underneath.
0:21:07 > 0:21:09And are you happy with the texture there?
0:21:09 > 0:21:11It's there. It holds up.
0:21:11 > 0:21:13OK.
0:21:13 > 0:21:16Creme fraiche sorbet has a nice acidity, I like that.
0:21:16 > 0:21:20Lovely. With the sherbet and the praline crunch he's put on the bottom.
0:21:22 > 0:21:27You're getting the champagne with that and it should just settle it. It's got a nice consistency.
0:21:27 > 0:21:30Fresh as it can be.
0:21:30 > 0:21:31OK.
0:21:31 > 0:21:34Moving on now to the doughnut...
0:21:36 > 0:21:38- Good doughnut.- Good doughnut, yeah.
0:21:38 > 0:21:40For me, that's a doughnut.
0:21:40 > 0:21:43And you've got enough strawberry flavour coming through that doughnut?
0:21:43 > 0:21:47Yeah. Perhaps I could've got more jam in there, in hindsight.
0:21:49 > 0:21:50Hmm.
0:21:51 > 0:21:57Well, John, you've had it all to do. Do you think this has brought you back in the hunt for the final?
0:21:57 > 0:21:58I've pulled it out the bag.
0:21:58 > 0:22:00When you see the trouble that Paul was in,
0:22:00 > 0:22:04I'm in with a fighting chance today.
0:22:04 > 0:22:09'I'm truly exhausted. I've put my heart and soul into everything this week and done the best I can do.'
0:22:09 > 0:22:12Part of me is a little bit relieved it's all over
0:22:12 > 0:22:15and just now, the anxiety's kicking in, to wait for the results.
0:22:15 > 0:22:19Before the moment of reckoning, there's still one more dish to go.
0:22:19 > 0:22:23Andre's well aware that after a strong showing from John
0:22:23 > 0:22:27he's got to go for broke to cling onto his place in Friday's judging.
0:22:29 > 0:22:32He puts the finishing touches to his rhubarb tart,
0:22:32 > 0:22:36based on a classic French tarte au citron.
0:22:36 > 0:22:39Then, dishes out his poached rhubarb and vanilla cream
0:22:39 > 0:22:43to be arranged around his patisserie centrepiece,
0:22:43 > 0:22:44and he's ready.
0:22:51 > 0:22:54- Happy with this?- Yeah, very happy. It's come together well.
0:22:54 > 0:22:56Do you think this has got that wow factor?
0:22:56 > 0:22:59Yeah, I think so. I think it looks quite spectacular.
0:22:59 > 0:23:03And I want that sort of... afternoon tea idea, in a way.
0:23:03 > 0:23:05Something in the centre of the table.
0:23:07 > 0:23:11So Michelin Star winner Andre's feeling confident,
0:23:11 > 0:23:13but will Michael shoot him down?
0:23:13 > 0:23:16Is this dessert suitable for the ultimate street party,
0:23:16 > 0:23:18or is it more of a refined restaurant dish?
0:23:18 > 0:23:20Do you think it's got that wow factor?
0:23:20 > 0:23:25I think so, I wanted to show some techniques and some pastry skills,
0:23:25 > 0:23:27but again, I wanted a little bit of simplicity.
0:23:27 > 0:23:29So I came up with a different layering.
0:23:29 > 0:23:33Yeah, I'm very pleased at how it's turned out.
0:23:33 > 0:23:38So you're getting the four layers. You're getting the salty and sweet pastry,
0:23:38 > 0:23:41the acidic rhubarb, and then the custard.
0:23:41 > 0:23:43And then obviously you've got the crumble topping.
0:23:43 > 0:23:46- It's absolutely stunning. - A lot of skill went into this.
0:23:46 > 0:23:51It's hardly cooked. I've peeled the rhubarb as well and then poached it in Grenadine.
0:23:51 > 0:23:55That gives it a little bit of lightness to eat alongside the tart as well.
0:23:55 > 0:23:57Mmm.
0:23:57 > 0:24:01How do you think that's working?
0:24:01 > 0:24:03I think alongside the tart it'll work very well.
0:24:03 > 0:24:07Beautiful pastry. I'll have to get the recipe off him for that one.
0:24:07 > 0:24:09Do you feel this dish embodies that sharing concept?
0:24:09 > 0:24:11Yeah, I think I've done it well.
0:24:11 > 0:24:15There might be a simple look to it, but there's a passion going through the dish.
0:24:15 > 0:24:21Yeah, I think it would be a visual spectacle to go down in the middle of a large table.
0:24:21 > 0:24:24I think I've done enough to come out of this as the winner,
0:24:24 > 0:24:27or if not, at least to go through in the top two.
0:24:27 > 0:24:32I think the other guys had a lot going on in their dishes and, um...
0:24:32 > 0:24:35Yeah, not all of them came off that well.
0:24:35 > 0:24:39Michael's opinion is the one that matters.
0:24:39 > 0:24:43Right now, Paul's two points ahead of Andre, with John in last place.
0:24:43 > 0:24:45But that could soon change.
0:24:45 > 0:24:48I'll be extremely gutted if I'm not cooking for the judges.
0:24:48 > 0:24:52It's been a long journey to get this far. I stitched myself up on my fish course,
0:24:52 > 0:24:55but then I tried clawing that back. Hopefully I've done that with my dessert.
0:24:55 > 0:24:59You enter things to win, to be up there,
0:24:59 > 0:25:00to better yourself,
0:25:00 > 0:25:02and that's what I hope to do.
0:25:04 > 0:25:09I've put my absolute heart and soul into this competition.
0:25:09 > 0:25:14I know I've probably been criticised that I might've taken on too much,
0:25:14 > 0:25:18but I'd rather do that and go away knowing that I give it everything
0:25:18 > 0:25:21than going way feeling that I didn't quite do enough.
0:25:21 > 0:25:24The waiting's over,
0:25:24 > 0:25:27Michael's made up his mind,
0:25:27 > 0:25:30this is the moment of truth.
0:25:30 > 0:25:34Paul, for your taste of the fairground...
0:25:34 > 0:25:38wonderful visual display.
0:25:38 > 0:25:41The whole dish, though, lacked a bit of substance for me
0:25:41 > 0:25:44and I thought the doughnuts were a little bit hollow
0:25:44 > 0:25:50and perhaps weren't to quite the spec you wanted to achieve there.
0:25:52 > 0:25:57John, your strawberries and cream.
0:25:57 > 0:25:58Great taste, great flavours.
0:25:58 > 0:26:02The poached strawberries really worked for me, I really like that.
0:26:02 > 0:26:06Doughnuts - just a little bit heavy, and I think maybe lacked a bit of strawberry.
0:26:06 > 0:26:11Could do with a little bit more of that strawberry flavour through it.
0:26:11 > 0:26:13Andre, the rhubarb tart...
0:26:14 > 0:26:15Technically brilliant.
0:26:15 > 0:26:19I thought it was outstanding. It ate really well, I didn't leave anything.
0:26:19 > 0:26:22When you left I carried on eating.
0:26:22 > 0:26:24I thought the tart base was a little bit thin
0:26:24 > 0:26:29and if you're going to do that for 100 people, it might be a little bit fragile.
0:26:29 > 0:26:34It lacked also a little bit of the fireworks that Paul gave us.
0:26:41 > 0:26:45Gentlemen, as you know, only two of you can go through
0:26:45 > 0:26:47to cook for the judges.
0:26:47 > 0:26:49So, with a score of nine for their dessert,
0:26:49 > 0:26:53making them the highest-scoring chef this week...
0:26:54 > 0:26:56..is...
0:26:58 > 0:26:59..Andre.
0:26:59 > 0:27:02Congratulations, Andre.
0:27:02 > 0:27:05You will be cooking your menu for the judges tomorrow.
0:27:09 > 0:27:15So that leaves two chefs with only one place to cook for the judges.
0:27:15 > 0:27:19Well, I can announce that Paul, I gave your taste of the fairground
0:27:19 > 0:27:20six points.
0:27:22 > 0:27:25And John, your strawberries with clotted cream...
0:27:28 > 0:27:29..seven.
0:27:29 > 0:27:31Which means, your total, Paul,
0:27:31 > 0:27:32secures you as a second chef
0:27:32 > 0:27:35that'll go forward and cook for the judges tomorrow.
0:27:35 > 0:27:37Congratulations, Paul. Well done.
0:27:37 > 0:27:40Commiserations, John. You'll have to say goodbye.
0:27:40 > 0:27:43Andre and Paul, keep it up now to the final
0:27:43 > 0:27:45and do me proud.
0:27:47 > 0:27:51So Andre stormed to victory with a total of 31 points.
0:27:51 > 0:27:54Having led all week, Paul came in second with 30.
0:27:54 > 0:27:57And despite a valiant comeback,
0:27:57 > 0:28:00John finished with 25...
0:28:00 > 0:28:02and is going home.
0:28:02 > 0:28:04The consistency let me down on my fish course.
0:28:04 > 0:28:08I've tried my goddamn hardest to get it back, but it wasn't enough.
0:28:11 > 0:28:15Tomorrow, Andre and Paul face an even tougher challenge.
0:28:15 > 0:28:17I'm determined to get my menu through
0:28:17 > 0:28:19and I'm determined to represent the South West.
0:28:19 > 0:28:23I'm going to be coming in tomorrow and absolutely gunning it.
0:28:23 > 0:28:27The judges are in session and they won't be holding back.
0:28:27 > 0:28:28I don't get it.
0:28:28 > 0:28:30It's pretty tasteless.
0:28:30 > 0:28:34I don't think it's thought out for 100 people. It's a very good dish for three.
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