0:00:02 > 0:00:05It's judgment day on Great British Menu.
0:00:05 > 0:00:09Only one contender can win a place in our national finals.
0:00:09 > 0:00:13Three of the Southwest's top chefs have been locked in a battle
0:00:13 > 0:00:17to get their dishes onto the menu for the People's Banquet.
0:00:17 > 0:00:20It's going to be a real close call, a real close call.
0:00:20 > 0:00:25- There have been some mouth-watering successes...- Happy?- Yeah.
0:00:25 > 0:00:27..and a series of disasters.
0:00:29 > 0:00:36- I've burnt it.- Burnt it? - But former champion Michael Caines would only accept the best.
0:00:36 > 0:00:39Commiserations, John, you'll have to say goodbye.
0:00:40 > 0:00:46Today, Andre Garrett and Paul Ainsworth will cook their entire menus again for the judges.
0:00:46 > 0:00:49This is a dish that's come from a skilled chef who hasn't understood the brief.
0:00:49 > 0:00:53There can be only one winner.
0:00:53 > 0:00:56Three new palates to cook for and, yeah, let's bring it on.
0:00:56 > 0:00:58It's a competition, someone has to win. I hope it's me.
0:00:58 > 0:01:00I'm determined to be Southwest champion.
0:01:13 > 0:01:16Regional finalists Andre and Paul have cooked hard
0:01:16 > 0:01:18to get this far and they are ready for a showdown.
0:01:18 > 0:01:20May the best man win.
0:01:20 > 0:01:24Paul's big, fun platters have won him solid scores all week.
0:01:24 > 0:01:28And having got this far, he's determined not to let his guard down.
0:01:28 > 0:01:31It means absolutely everything to me to now have the chance
0:01:31 > 0:01:33to get one of my dishes to the banquet.
0:01:33 > 0:01:36Michelin star-holder Andre has had ups and downs so far,
0:01:36 > 0:01:38but sneaked into first place in yesterday's heat.
0:01:38 > 0:01:43I'm looking forward to the challenge. I want to win, I want to get myself to the national final.
0:01:43 > 0:01:45And I want to get a dish onto the final banquet.
0:01:45 > 0:01:49Our judges, Matthew Fort, Prue Leith and Oliver Peyton, won't to know
0:01:49 > 0:01:52who's cooked what or which dishes make up each menu
0:01:52 > 0:01:56until after they've measured every platter against their exacting standards.
0:01:56 > 0:01:59I think the chefs that we've seen so far have really
0:01:59 > 0:02:05way exceeded my personal expectations in terms of quality, fun and interest.
0:02:05 > 0:02:09And also they've been so imaginative about presentation.
0:02:09 > 0:02:11But I want more, I want it to be a surprise,
0:02:11 > 0:02:13I want it to be something I've never seen before.
0:02:13 > 0:02:18I'll tell you what we're really looking for today - the almost impossible combination -
0:02:18 > 0:02:19glamour and gastronomy.
0:02:23 > 0:02:27As battle commences, Paul kicks off with a reminder
0:02:27 > 0:02:31that veteran chef Michael Caines criticised Andre's starter.
0:02:31 > 0:02:36- Any changes today?- No, nothing... Well, Michael said maybe I should show a little bit more pork.- Yeah.
0:02:36 > 0:02:40- Other than that, no. - Is it a soup then, Andre?
0:02:40 > 0:02:44Because Michael sort of mentioned... What was it?
0:02:44 > 0:02:48Not a soup where it's all blended up. It's my idea of a broth.
0:02:48 > 0:02:52It's Andre's broth of spring vegetables with cured pig's cheek
0:02:52 > 0:02:55that the judges will taste first today.
0:02:55 > 0:02:59His rival Paul's serving a twist on a popular takeaway using
0:02:59 > 0:03:00a Cornish duckling,
0:03:00 > 0:03:04and he's making sure Andre doesn't forget which starter won the heat.
0:03:04 > 0:03:07I'm not going to change anything on my starter.
0:03:09 > 0:03:14It was my highest-scoring dish. Today I just need to make it even better.
0:03:14 > 0:03:19Duck's a little bit quirky. It's going to be interesting how their taste perceives that.
0:03:19 > 0:03:21It's going to be an interesting day.
0:03:21 > 0:03:26I'm a little bit worried by it but I've upped the amount of pork I'm using.
0:03:26 > 0:03:30Hopefully, that can raise the standard of that dish
0:03:30 > 0:03:32and the score that I had before.
0:03:32 > 0:03:36Andre is putting all his Michelin-starred skill into it.
0:03:36 > 0:03:37But, as he starts to plate up,
0:03:37 > 0:03:40he can only hope that Paul doesn't trounce him again.
0:03:41 > 0:03:46The broth's ladled into cast-iron cocottes, the mini brioche are out of the oven
0:03:46 > 0:03:48and Andre's dish is ready to go.
0:03:50 > 0:03:55Hot breadbox. Two butters. Plates straight down in front of the judges.
0:03:55 > 0:03:56Go.
0:03:58 > 0:04:02- Are you happy?- Yep. It's you next, mate. Pressure.
0:04:04 > 0:04:09Will the judges be impressed by Andre's refined fresh broth?
0:04:11 > 0:04:13Well, there's one mouthful anyway.
0:04:13 > 0:04:17It's ham, I think, so I guess that will be pea soup.
0:04:17 > 0:04:23A bit of this. This looks like summer vegetable broth or stew.
0:04:23 > 0:04:27I'm not going to give you a huge amount but I think that looks rather pretty, don't you?
0:04:27 > 0:04:28It does, it looks beautiful.
0:04:28 > 0:04:33What I love about it is that this soup isn't too fancy. It's simple.
0:04:33 > 0:04:36The flavours are wonderfully true, aren't they?
0:04:36 > 0:04:37A beautiful flavour on the stock.
0:04:37 > 0:04:42I don't get it. I think it's a very competent piece of cooking.
0:04:42 > 0:04:44It just feels like restaurant cooking to me.
0:04:44 > 0:04:49I don't think it's evoking the sense of occasion that we're trying to achieve.
0:04:49 > 0:04:51It's a wonderfully understated dish.
0:04:51 > 0:04:54I think all the elements are beautifully cooked.
0:04:54 > 0:04:57Personally, I think the broth is slightly underseasoned.
0:04:57 > 0:04:59I think the potatoes are OK.
0:04:59 > 0:05:01Everything just reaches muster for me.
0:05:01 > 0:05:06The broth, I agree, is a little underseasoned, but the ham is beautifully cooked.
0:05:06 > 0:05:10It's very, very tender, not too salty. It's just delicious.
0:05:10 > 0:05:14But if you remember, I said I wanted to see glamour,
0:05:14 > 0:05:16something surprising and new.
0:05:16 > 0:05:18- It's none of those things.- No.
0:05:18 > 0:05:21But it is beautiful.
0:05:21 > 0:05:25So the judges liked it but it didn't take their breath away.
0:05:25 > 0:05:30This could be Paul's big chance to seize an early lead with his starter.
0:05:31 > 0:05:36Duckling with pancakes, asparagus, rhubarb and Scotch eggs.
0:05:36 > 0:05:39But first there's some very bad news about his fish course.
0:05:39 > 0:05:40Paul, you sardines are in.
0:05:40 > 0:05:46There was a storm in Cornwall and the only sardines available were poor quality.
0:05:46 > 0:05:49- What's going on, mate? - The sardines are terrible.
0:05:49 > 0:05:52I'm going to have to do something else. They're shocking.
0:05:52 > 0:05:55So Paul has to plan a new fish course
0:05:55 > 0:05:58while still cooking a very complicated starter.
0:05:58 > 0:06:01Andre decides to add to the pressure.
0:06:01 > 0:06:05You've got a lot of food on that starter. You want to keep their appetites up
0:06:05 > 0:06:06for my fish course.
0:06:06 > 0:06:09Or do you not think it's worth it?
0:06:09 > 0:06:15That's the one course I really feel threatened by, your fish course.
0:06:15 > 0:06:19You're only threatened by the one course then, Paul, yeah?
0:06:19 > 0:06:24Paul's talking the talk but he knows he needs to get the flavours
0:06:24 > 0:06:29and seasoning perfect or the spectacular presentation of his duck will count for nothing.
0:06:36 > 0:06:42OK, lads. Lovely. So, how I'm looking at it now, yeah?
0:06:42 > 0:06:46Fish course done, and despite the difficulties,
0:06:46 > 0:06:48Paul's feeling confident.
0:06:48 > 0:06:53I just think that I have got the edge. Mine's a lot more exciting and a lot more fun.
0:06:53 > 0:06:56Will the judges agree?
0:06:58 > 0:07:00That's what I call a first course.
0:07:00 > 0:07:01Heavens!
0:07:04 > 0:07:09It's a sort of take on a Peking duck, isn't it? But why the Scotch egg?
0:07:09 > 0:07:13- There's a real sense of intrigue to this dish.- Shall I shred this?
0:07:13 > 0:07:18- Go on, shred it. Oh, doesn't that look good?- It just pulls off.
0:07:18 > 0:07:25- I'd quite like a bit of that skin. - You know what? It's not crispy, it's soggy.- Soggy skin.
0:07:25 > 0:07:27It probably tastes nice.
0:07:27 > 0:07:32- It's got five spices on it. - Mm, very nice little pancakes.
0:07:32 > 0:07:36The combination of rhubarb and duck is just brilliant.
0:07:36 > 0:07:39This pancake-filling business is real sharing food, isn't it?
0:07:39 > 0:07:44I'm just trying to picture it at an occasion like this.
0:07:44 > 0:07:48Do we think that Peking duck a la Cornwall is the right thing?
0:07:48 > 0:07:50Southwest - it may not just be Cornwall.
0:07:50 > 0:07:54I think the egg with the smoked duck around the outside is really lovely.
0:07:54 > 0:07:58If you found those in a pub you'd wolf down one after the other, wouldn't you?
0:07:58 > 0:07:59No problem at all.
0:07:59 > 0:08:04There are lots of things to commend it. Honestly, I would really like to see the rest of the menu
0:08:04 > 0:08:06before I make a final judgment.
0:08:06 > 0:08:10So a lot of positives there, but the jury is still out.
0:08:10 > 0:08:13Which makes the fish course even more important.
0:08:13 > 0:08:18Luckily for Paul, he's managed to replace the sub-standard sardines.
0:08:18 > 0:08:20- They're nice mackerel, that'll get you going. - You've got one shot.
0:08:20 > 0:08:24- We both have mackerel and oysters. - In very different styles.
0:08:24 > 0:08:29Paul must now adjust his recipe to suit the taste of mackerel rather than sardines.
0:08:29 > 0:08:32He can only hope it won't throw him off course.
0:08:32 > 0:08:36It can rock you. Your mindset can go because you had to change something.
0:08:36 > 0:08:39This is where the showing of the true chef comes through.
0:08:39 > 0:08:42At least Paul has a little time to rethink his dish
0:08:42 > 0:08:48because Andre will be plating up his mackerel caviar with seashore salad and shellfish first.
0:08:48 > 0:08:51In the heats, veteran Michael and his fellow chefs were impressed
0:08:51 > 0:08:55by his ingenious tins of faux caviar.
0:08:55 > 0:08:58It looks like the real deal but is actually mackerel
0:08:58 > 0:08:59topped with tapioca,
0:08:59 > 0:09:01dyed with black squid ink.
0:09:01 > 0:09:05Hands calmed down a bit? It's still nerve-racking, isn't it?
0:09:05 > 0:09:07Yeah, pretty much.
0:09:07 > 0:09:12Andre's feeling the nerves like I am. It can affect you if you really let it get to you.
0:09:12 > 0:09:16There's no time for nerves now as Andre arranges seven different
0:09:16 > 0:09:20types of seafood on his sharing platter and senses dish to its fate.
0:09:20 > 0:09:25This goes down the centre between them all, this is in between two, and that's it.
0:09:29 > 0:09:32Is this what the judges are looking for?
0:09:34 > 0:09:36Wow!
0:09:36 > 0:09:37Wow!
0:09:37 > 0:09:41- It looks to me as if we're being bribed.- It's not the real thing.
0:09:41 > 0:09:46- What, caviar?- But it's really clever, isn't it?- It looks clever.
0:09:46 > 0:09:51- I think this is rather addictive, actually. I could easily have a lot of that.- I like that.
0:09:51 > 0:09:55Actually, the fish in the scallop shell is very nice.
0:09:55 > 0:09:59It's also very easy with scallop to completely ruin it
0:09:59 > 0:10:01by any major flavouring.
0:10:01 > 0:10:04Let's see what we've got on top of here.
0:10:04 > 0:10:09A bit of apple, a bit of sea kale, this is sea pursalane.
0:10:09 > 0:10:13And this is a little seviche. It's not been cooked at all.
0:10:13 > 0:10:17Cockles, octopus, scallops and razor clams.
0:10:17 > 0:10:18It's a great conversation piece.
0:10:18 > 0:10:21I think at a banquet of this sort of occasion people will be
0:10:21 > 0:10:24talking to each other about what's this, what's that?
0:10:24 > 0:10:27On that level, I think it works extremely well.
0:10:27 > 0:10:34Do you know, I think that at least half the people at this banquet will not eat raw fish.
0:10:34 > 0:10:37The oysters are raw and they're warm, which is a nasty combination anyway.
0:10:37 > 0:10:42My suggestion would be to drop the oyster and find something that people do love,
0:10:42 > 0:10:45like shrimps or prawns or something like that.
0:10:45 > 0:10:50- Which we could have cooked. - Which we could have cooked. - Right, yeah, OK.
0:10:50 > 0:10:53Just a tiny niggle in an otherwise rave review.
0:10:53 > 0:10:57Paul is really going to have to excel with his fish course.
0:10:57 > 0:11:01Paul, are you OK with this change of fish? Worried in any way?
0:11:03 > 0:11:08I'm confident. Not even Mother Nature's going to come between me and that final.
0:11:08 > 0:11:09Big words.
0:11:09 > 0:11:10Paul's serving a platter, too,
0:11:10 > 0:11:14including sea bass baked in paper, tins of mackerel
0:11:14 > 0:11:17with bread and butter, oysters and fennel.
0:11:17 > 0:11:23He's balancing the flavour of mackerel by instinct, which is risky.
0:11:23 > 0:11:25He's cooking the sea bass in copies of historic newspaper.
0:11:25 > 0:11:29It might be novel, but getting the cooking right could be tricky.
0:11:29 > 0:11:34The last touch is mackerel on toast in sardine tins.
0:11:34 > 0:11:38OK, lads, quite heavy, this one, right? As I'm looking at it, please.
0:11:38 > 0:11:39Just right in the middle.
0:11:41 > 0:11:45So will Paul's sharing dish keep his hopes of reaching the street party alive?
0:11:52 > 0:11:54Ha-ha-ha.
0:11:55 > 0:12:00- Would you like a sardine in a can? - I think you may find it's a little mackerel.
0:12:00 > 0:12:06- All right, would you like a mackerel in a sardine can?- I'd be delighted to have mackerel in a can.
0:12:06 > 0:12:11I love all this. Witty and fun and unpompous. I love it.
0:12:11 > 0:12:15What's the fish inside the paper? I want to read that paper.
0:12:15 > 0:12:18- I don't think you're meant to be reading the paper.- It's part of the fun, isn't it?
0:12:18 > 0:12:22This is a piece of sea bass, I imagine.
0:12:22 > 0:12:28- And sea kale.- Very nicely cooked. - Lovely.
0:12:28 > 0:12:31The oyster, it has that lovely, clean salad underneath,
0:12:31 > 0:12:33which is just brilliant.
0:12:33 > 0:12:35And it's deep-fried, you know, which is so homely.
0:12:35 > 0:12:39If you don't like an oyster, that is an oyster for the people who don't like oysters.
0:12:39 > 0:12:43You're going to hate me for this, but I think there's too much cooking going on.
0:12:43 > 0:12:47I love the tin, I like the mackerel, I'm just concerned
0:12:47 > 0:12:50that it's a lot about cooking rather than the occasion.
0:12:50 > 0:12:53It feels like a restaurant dish that's been put on
0:12:53 > 0:12:57a big piece of slate, rather than a dish conceived for this occasion.
0:12:57 > 0:13:00So Paul's dish has split the judges.
0:13:00 > 0:13:04The chefs don't know how any of their dishes are being received,
0:13:04 > 0:13:07but they're still both determined to win.
0:13:07 > 0:13:13I'm just going to absolutely give it everything and nail the next two courses
0:13:13 > 0:13:15and give everything I've got.
0:13:15 > 0:13:20One is going to go forward as champion, one is going home disappointed.
0:13:20 > 0:13:21And I don't want that to be me.
0:13:23 > 0:13:27Halfway through and both chefs are hoping the main course
0:13:27 > 0:13:28will clinch it for them.
0:13:28 > 0:13:32Paul's up first with pork head-to-toe including pig's ears,
0:13:32 > 0:13:36cheeks and belly and fake trotters, made of pastry and black pudding.
0:13:36 > 0:13:39Paul, we got equal scores for the main course. What do you think?
0:13:39 > 0:13:41I thought I had you on the main course.
0:13:41 > 0:13:46I am glad you like the fact that you thought you might have done me over on that one.
0:13:46 > 0:13:48Yeah.
0:13:48 > 0:13:52I liked your pork course, it was a real chef-y dish.
0:13:55 > 0:13:58You got your own back, you nailed me on dessert, didn't you?
0:13:58 > 0:13:59Yeah.
0:13:59 > 0:14:02Although their mains scored even in the heats,
0:14:02 > 0:14:04the rival dishes are very different.
0:14:04 > 0:14:08Andre's is a refined piece of French-style cookery,
0:14:08 > 0:14:10while Paul's is much more quirky.
0:14:10 > 0:14:15I think mine's a really good sharing dish that one, my main course.
0:14:15 > 0:14:18Mine differs in a sense there's more going on
0:14:18 > 0:14:20and perhaps maybe more excitement.
0:14:21 > 0:14:26With six different variations on the piggy theme to get perfect,
0:14:26 > 0:14:30Paul's in danger of keeping the judges waiting.
0:14:30 > 0:14:34- Paul, it's four minutes over, mate. - Yeah, it's all coming together now.
0:14:42 > 0:14:46Yes, right in the middle. Thank you. Sorry I was late.
0:14:47 > 0:14:50Will the judges like Paul's pork platter
0:14:50 > 0:14:52or find it too much?
0:14:59 > 0:15:03- It's a pig feast.- It looks like a fossilised garden!
0:15:03 > 0:15:07- It looks very interesting, I've never seen anything like that. - No, I haven't.
0:15:07 > 0:15:11I don't suppose the 100 people coming to the People's Banquet
0:15:11 > 0:15:16- have seen anything like that. - Look, we have a little piglet.
0:15:16 > 0:15:19I think it looks like a trotter.
0:15:19 > 0:15:21- It hasn't got a snout. - It is a trotter.
0:15:21 > 0:15:25And that is scratchings, really.
0:15:25 > 0:15:30Oh, yes, very, very good. You get your own!
0:15:31 > 0:15:33Crunchy munchy.
0:15:33 > 0:15:37- That is good. Is that the ear? - Yeah, I think it's a triumph.
0:15:37 > 0:15:40- Ear, ear.- Ear, ear.
0:15:40 > 0:15:43Not much of the pig wasted here.
0:15:43 > 0:15:45The chef has not made a pig's ear of this.
0:15:45 > 0:15:47- Oh, look, and we've got more pig here.- More pig?
0:15:47 > 0:15:51There's bacon or prosciutto in the veg.
0:15:51 > 0:15:54Would you be able to deliver all of these elements,
0:15:54 > 0:15:57as perfectly cooked as they are here, to 100 people?
0:15:57 > 0:16:00I think so as long as they don't mind if it's not dead hot.
0:16:00 > 0:16:03I suspect they would lose a lot of their charm on that basis.
0:16:03 > 0:16:06I don't think it's really thought out for 100 people.
0:16:06 > 0:16:08I think this is a good dish for three.
0:16:08 > 0:16:11If Paul's dish might be tricky for a banquet,
0:16:11 > 0:16:13will Andre's prove more of a contender?
0:16:13 > 0:16:16He's cooking rib of beef, pommes Anna and English peas
0:16:16 > 0:16:18in a bone marrow and parsley custard.
0:16:18 > 0:16:22Like all his dishes, he's designed this course to show off
0:16:22 > 0:16:26his sophisticated cooking skills at the same time as meeting the brief.
0:16:26 > 0:16:29So are you planning on getting your whole menu on the banquet?
0:16:29 > 0:16:31I wouldn't say I was planning on getting my whole menu on
0:16:31 > 0:16:34but nothing is impossible.
0:16:34 > 0:16:37- No, certainly not.- You've just got to get past me first, mate.
0:16:37 > 0:16:41As the day goes on, the rivalry is intensifying.
0:16:41 > 0:16:44Paul is keen to exploit any weakness.
0:16:44 > 0:16:46Alongside the beef, Andre's dishing up potatoes
0:16:46 > 0:16:50and a savoury custard including peas, carrots and herbs -
0:16:50 > 0:16:52a plan Paul's doing his best to undermine.
0:16:52 > 0:16:57It's quite unusual to serve beef without that gravy.
0:16:57 > 0:16:59Yeah, I just wanted it to be that little bit lighter.
0:16:59 > 0:17:03Andre's not about to change his dish at the plating-up stage.
0:17:03 > 0:17:06The beef goes onto a platter to be carved at the table,
0:17:06 > 0:17:09the vegetable custard into little pots, and he's ready for the pass.
0:17:14 > 0:17:17Can Andre steal a march on his rival?
0:17:17 > 0:17:20Has he struck the right balance between gastronomy
0:17:20 > 0:17:21and a knock-out street party?
0:17:27 > 0:17:30That is the best-looking pommes Anna that I've ever seen.
0:17:32 > 0:17:33Thank you very much.
0:17:33 > 0:17:37Is that a bit of truffle in the middle there or is it mushroom?
0:17:37 > 0:17:40- Truffle, but it's pretty tasteless. - Is it?- Mmm.
0:17:40 > 0:17:43I'll tell you where all the flavour is. It's on the beef marrow.
0:17:43 > 0:17:48- It's amazing.- Do you think that's in order to give it a bit of flavour?
0:17:48 > 0:17:53- Yes, it is.- I really don't think that beef tastes very good.
0:17:53 > 0:17:56This green sauce is really disappointing.
0:17:56 > 0:17:59- What's the point of it? What's it doing here?- This is very nice veg.
0:17:59 > 0:18:02It's delicious because it's lathered in butter.
0:18:02 > 0:18:05What a pity, because that potato is unbeatable.
0:18:05 > 0:18:08But that's only one small part of this dish which is again
0:18:08 > 0:18:12a highly technical exercise.
0:18:12 > 0:18:14It's a technical exercise, this dish,
0:18:14 > 0:18:16but to be honest with you it's not very good.
0:18:16 > 0:18:20You've got rich beef with rich marrow, butter in the vegetables.
0:18:20 > 0:18:22There's no sharpness there,
0:18:22 > 0:18:25nothing to highlight it, nothing to pick it up. It all becomes...
0:18:25 > 0:18:27This is a dish that's come from a skilled chef
0:18:27 > 0:18:31who hasn't understood the brief. He doesn't know what party food is.
0:18:31 > 0:18:35Or embraced the idea of the carnival atmosphere, that pageantry,
0:18:35 > 0:18:38the theatre, the laughter,
0:18:38 > 0:18:42the general bally-hoo that I'm looking for.
0:18:42 > 0:18:46It's just disappointing but it's good cooking.
0:18:48 > 0:18:51With neither chef getting unqualified praise,
0:18:51 > 0:18:53there's even more resting on the desserts.
0:18:53 > 0:18:57Paul's going first with his ambitious platter on wheels,
0:18:57 > 0:19:00bearing candyfloss, toffee apple with marshmallow,
0:19:00 > 0:19:03coconut custard, popcorn and doughnuts.
0:19:04 > 0:19:08When he cooked this for Michael, the pressure got to him
0:19:08 > 0:19:10and he made not one, but three big mistakes -
0:19:10 > 0:19:13burning the chocolate, messing up the marshmallow
0:19:13 > 0:19:15and having to bin a batch of doughnuts.
0:19:15 > 0:19:17Those doughnuts look a bit better.
0:19:17 > 0:19:21- But are you going to get three in that bucket?- Done them round.- Yeah.
0:19:21 > 0:19:25And the vanilla cream, you've made that a bit tighter this time?
0:19:25 > 0:19:26Yeah.
0:19:28 > 0:19:30This time the pressure's even greater.
0:19:30 > 0:19:33While Paul's dodged the pitfalls and got all the elements right,
0:19:33 > 0:19:37it's still fairground food and a huge gamble.
0:19:37 > 0:19:40As I'm looking at it, please, a taste of the fairground.
0:19:47 > 0:19:49What will the judges make of it?
0:19:49 > 0:19:53- Is it a blunder or a brainwave?- Ah.
0:19:53 > 0:19:58That is festive. Jolly?
0:19:58 > 0:20:01Oh, come on, that looks amazing. Cheer up, you misery guts.
0:20:01 > 0:20:02I'm not sure about this.
0:20:02 > 0:20:05I like this, there's popcorn, toffee apples, candyfloss.
0:20:05 > 0:20:08I have a thing about candyfloss.
0:20:08 > 0:20:11The last time I had some a tremendous gust of wind
0:20:11 > 0:20:13came off the sea and blew it all over my face.
0:20:13 > 0:20:16- Got to be an improvement!- Look.
0:20:21 > 0:20:23I think that's delicious.
0:20:23 > 0:20:26This pudding will set back the cause of British dentistry
0:20:26 > 0:20:27by a century.
0:20:27 > 0:20:32- It's a party - you're allowed a few treats!- This is popping popcorn.
0:20:32 > 0:20:33It's amazing.
0:20:33 > 0:20:37It's chocolate covered, a little bit of salt on there.
0:20:37 > 0:20:40The spirit of the chef is alive and well in this dish.
0:20:40 > 0:20:43I mean it's huge fun, but it's also, from a flavour point of view,
0:20:43 > 0:20:44amazing.
0:20:44 > 0:20:49I don't like marshmallow but I now like marshmallow with toffee apple.
0:20:49 > 0:20:50The two go together beautifully.
0:20:50 > 0:20:54Even element of this, it is a bit of childhood,
0:20:54 > 0:20:58but it's made with the same skill as everything else.
0:20:58 > 0:21:01And care and classy gastronomy.
0:21:01 > 0:21:08When it came in, just the colour palette was so elegant - pale, brown, white.
0:21:08 > 0:21:13It's fun, I'll give you it's fun. But this is not gastronomy.
0:21:13 > 0:21:14I think there is skill.
0:21:14 > 0:21:19The custard and the popcorn are really great combinations.
0:21:19 > 0:21:23Look, you've been asking the whole way through the meals today
0:21:23 > 0:21:27to lighten up, have a sense of humour and you get that and guess what?
0:21:27 > 0:21:28Yes, I'm having a bit of fun,
0:21:28 > 0:21:31I don't want all my teeth to fall out as a consequence of it!
0:21:31 > 0:21:33- Don't be ridiculous.- No! - You are being such a grump.
0:21:33 > 0:21:36You're just both on a sugar high, that's all it is.
0:21:36 > 0:21:42Yet again, the judges are divided. Can Andre win all three round?
0:21:42 > 0:21:45He's serving a tart of poached rhubarb, egg custard
0:21:45 > 0:21:48and white chocolate crumble, on a delicate pastry base.
0:21:49 > 0:21:53Did you think Michael had a point, making it a bit thicker
0:21:53 > 0:21:54so it's easy to get it out? Or...
0:21:54 > 0:21:58I haven't made it any thicker. I believe that there should be that...
0:21:58 > 0:22:01Yeah, I can't see a problem with it.
0:22:01 > 0:22:04The tart will be served with side dishes of rhubarb in syrup
0:22:04 > 0:22:06and vanilla cream.
0:22:06 > 0:22:08Deep breath.
0:22:12 > 0:22:14Right down in the centre of the table, boom.
0:22:16 > 0:22:20Will the judges see this as perfect to share?
0:22:20 > 0:22:22Or is it too polished for a street party?
0:22:25 > 0:22:29Oh, my goodness. I don't think that amounts to a row of beans.
0:22:29 > 0:22:32You know, this is display for display's sake.
0:22:32 > 0:22:33I think you're being unfair.
0:22:33 > 0:22:35Do you know what this reminds me of?
0:22:35 > 0:22:37Just take it off there, Prue, put it out of its misery up there.
0:22:37 > 0:22:42- I think...- Get rid of that.- Well, you can't cut...- Exactly right. - You can't cut it on there.
0:22:42 > 0:22:45- Can I help myself to a little bit of...- You can.- Thank you very much.
0:22:45 > 0:22:48You can have your own pot of cream and your own little rhubarb.
0:22:48 > 0:22:52- It's got custard and...- Crumble, crumble with custard inside. - Custard and jam.
0:22:52 > 0:22:55I think this tart is absolutely beautiful.
0:22:55 > 0:22:59Exquisite custard, lovely sharp rhubarb.
0:22:59 > 0:23:03The crunch from the pastry underneath, really crisp.
0:23:03 > 0:23:06- Pastry's beautiful. - Very, very light custard.
0:23:06 > 0:23:07It's rhubarb pie.
0:23:07 > 0:23:10It may not be fireworks but, by crikey, it's good.
0:23:10 > 0:23:12It's not very celebratory.
0:23:12 > 0:23:14You know, it's too tart.
0:23:14 > 0:23:16- Too tart?- Too tart!
0:23:16 > 0:23:21No, no, I think it's a bit too tart. What sweetens it up, is this.
0:23:21 > 0:23:23I think when you add in this the syrup and everything,
0:23:23 > 0:23:26it brings the sugar into it. I don't think it's a great tart.
0:23:26 > 0:23:27Where's the sharing element?
0:23:27 > 0:23:31Even these little individual bowls are the opposite of sharing.
0:23:31 > 0:23:33Would you like another slice?
0:23:33 > 0:23:35I'd quite like another slice, but I will resist.
0:23:35 > 0:23:37Sorry, but I would love another slice, please, Prue,
0:23:37 > 0:23:41and that's exactly how this pudding becomes a communal experience.
0:23:41 > 0:23:43Come on, Matthew, you know, I think... I think you're...
0:23:43 > 0:23:45So, you are having another helping, too.
0:23:45 > 0:23:47No, I'm feeling like I need to.
0:23:50 > 0:23:51With all four courses done,
0:23:51 > 0:23:55all the chefs can do is contemplate their fate.
0:23:55 > 0:23:58I firmly believe I can win this. But I'm not judging it,
0:23:58 > 0:24:02so, I can still feel a little bit of nervous butterflies.
0:24:02 > 0:24:07If, win or lose, I've done it, I'm here. So, I'm buzzing.
0:24:11 > 0:24:15Do you know, there were moments today when I wasn't sure I was going to survive.
0:24:15 > 0:24:20We've eaten a lot of very, very good, very beautifully cooked, very rich food.
0:24:20 > 0:24:22I'm going to go out on a limb here, slim, and say that
0:24:22 > 0:24:26I think today was one of the most gastronomic experiences we've had.
0:24:26 > 0:24:31Because, technically, I think the cooking has been really superb.
0:24:31 > 0:24:35Do you have any idea how the menus actually stack up?
0:24:35 > 0:24:39No idea, you know, because actually, in a funny way, they're quite similar.
0:24:39 > 0:24:42I mean, the style of cooking was very classic.
0:24:42 > 0:24:44So, no, I haven't a clue who cooked anything.
0:24:44 > 0:24:46I think we had better have a look.
0:24:49 > 0:24:53Andre Garrett's put together a sophisticated
0:24:53 > 0:24:56and luxurious menu to reward the guests.
0:24:56 > 0:24:58While Paul Ainsworth's gone for more hands-on,
0:24:58 > 0:25:01amusing dishes to get people talking.
0:25:01 > 0:25:04The judges will only know who designed each menu
0:25:04 > 0:25:06once they've chosen their winner.
0:25:06 > 0:25:09Now we've actually seen the menus and see how they stack up.
0:25:09 > 0:25:12Prue, have you made up your mind which menu you prefer?
0:25:12 > 0:25:16I have, but with some difficulty, I must say. But I have, yeah.
0:25:16 > 0:25:18- Oliver, what about you?- Yes, Matt.
0:25:18 > 0:25:21Well, I have too. So I think we had better get in the chefs
0:25:21 > 0:25:24and put them, and us, out of our respective miseries.
0:25:24 > 0:25:30At long last, the wait for Paul and Andre is over.
0:25:30 > 0:25:33One of these chefs is about to taste sweet victory
0:25:33 > 0:25:36and the other, bitter defeat.
0:25:38 > 0:25:40Paul and Andre, welcome to the judges' chamber.
0:25:40 > 0:25:45You both provided, I must say, some absolutely wonderful dishes for us to eat.
0:25:45 > 0:25:48There was a lot of tremendous amount of technical skill on show.
0:25:48 > 0:25:51But as you know, this is a competition
0:25:51 > 0:25:54and only one of you can go through to represent
0:25:54 > 0:25:57the Southwest in the national final of the Great British Menu.
0:26:00 > 0:26:07After a great deal of debate, I have decided to go for menu A.
0:26:07 > 0:26:10- Prue, have you decided? - I have but it's menu B.
0:26:10 > 0:26:13Well, Oliver, you have the deciding vote.
0:26:13 > 0:26:16I've also gone for menu B, Matthew.
0:26:16 > 0:26:20Well, we don't know who cooked menu B and neither do you.
0:26:20 > 0:26:23So, Prue, if you pass me the...
0:26:23 > 0:26:24envelope.
0:26:26 > 0:26:29So, the chef who'll be going through
0:26:29 > 0:26:31to represent the Southwest
0:26:31 > 0:26:35in the final of the Great British Menu will be...
0:26:43 > 0:26:44..Paul Ainsworth.
0:26:45 > 0:26:47Congratulations, Paul.
0:26:47 > 0:26:49JUDGES APPLAUD
0:26:51 > 0:26:55I mean, I think that what you had probably the edge on
0:26:55 > 0:26:56was the witty bit.
0:26:56 > 0:27:00I mean, I love the Cornish duckling and the Scotch eggs.
0:27:00 > 0:27:06It wasn't just an amusing thing, it was a perfectly gastronomic thing. It was amazing.
0:27:06 > 0:27:08I think the key for me was the taste the fairground.
0:27:08 > 0:27:12It was...really invoked the spirit of what this competition is about for me.
0:27:12 > 0:27:14Well, I voted for Andre's menu
0:27:14 > 0:27:18because I actually loved the fantastic lightness of touch.
0:27:18 > 0:27:22- Yeah, I mean, I've never seen it so close in that skilled way. - Yeah, I agree with that.
0:27:22 > 0:27:25But sadly, only one of you can go through and,
0:27:25 > 0:27:31Paul, we look forward to seeing you in the national final of the Great British Menu.
0:27:31 > 0:27:33Andre, congratulations, I loved your food.
0:27:33 > 0:27:38CHEERING
0:27:40 > 0:27:43Disappointed not to win.
0:27:43 > 0:27:46But I'm proud to be part of a strong Southwest semifinal.
0:27:46 > 0:27:49I just want to, kind of, shout from the rooftops, basically.
0:27:49 > 0:27:53It's the best experience of my life without a doubt.
0:27:53 > 0:27:58- Here's to the Southwest.- Cheers! Thank you, cheers. Well done.
0:28:00 > 0:28:03Next week, three of Scotland's finest chefs
0:28:03 > 0:28:07enter the fray as Great British Menu continues.
0:28:07 > 0:28:10It's good meat at the top.
0:28:10 > 0:28:13Fired up. Want to beat the other two. Want to get to the final.
0:28:13 > 0:28:15- BLEEP- too hot!
0:28:15 > 0:28:17I'm here for the long run. I just hate getting beat.
0:28:17 > 0:28:20Nobody's safe, any single one of these guys
0:28:20 > 0:28:22could win the competition or be going home early.
0:28:28 > 0:28:31Subtitles by Red Bee Media Ltd
0:28:31 > 0:28:35E-mail subtitling@bbc.co.uk