0:00:02 > 0:00:09It's crunch time on Great British Menu for three of Scotland's superstar chefs.
0:00:09 > 0:00:13Classical Michael Smith, bold Tony Singh and technical Philip Carnegie
0:00:13 > 0:00:18are locked in battle for the chance to cook at the People's Banquet.
0:00:18 > 0:00:23Yesterday saw Tony claw back vital points with an unlikely main course.
0:00:23 > 0:00:27Ring pull. I don't even open the tin!
0:00:27 > 0:00:30Michael maintained his small lead.
0:00:30 > 0:00:32You've got a fire, Mike.
0:00:33 > 0:00:39- That's lovely(!) - Today it's desserts and there's no room for error
0:00:39 > 0:00:45- as it's the last chance to prove their worth to former champion Alan Murchison.- Nobody's safe.
0:00:45 > 0:00:50Any of these guys could win the competition or be going home early.
0:00:50 > 0:00:54I've had highs, lows, sleepless night. I'd be gutted to go first.
0:00:54 > 0:01:00It all comes down to this final course and Tony's putting his faith in a microwave.
0:01:00 > 0:01:04We'll be calling you Tony Ping if this works.
0:01:15 > 0:01:20This year's competition is all about creating the perfect food to share.
0:01:20 > 0:01:26- You can always come back for seconds. - The contenders have been inspired by local heroes
0:01:26 > 0:01:31who bring people together through food. They'll be guests of honour at the People's Banquet.
0:01:31 > 0:01:37It's a fantastic idea. These chaps are never really in the limelight, so this is brilliant for them.
0:01:37 > 0:01:43This is their last chance to impress Alan Murchison, who only last year beat Tony and Michael
0:01:43 > 0:01:46for the Scottish crown.
0:01:46 > 0:01:52Desserts - technically difficult. I know how hard it is under these circumstances.
0:01:52 > 0:01:58A lot of chefs fall down on this. One mistake could swing this either way.
0:01:59 > 0:02:05In first place, with a total score of 22, is cool, calm Michael Smith,
0:02:05 > 0:02:09a returning regional finalist desperate for another shot at it.
0:02:09 > 0:02:14He's held his top spot all week with simple twists on Scottish classics,
0:02:14 > 0:02:17but he can't be complacent today.
0:02:17 > 0:02:22I have a small lead, but I've got to make this count. It's the finale.
0:02:22 > 0:02:24It's got to be spectacular, spot on.
0:02:27 > 0:02:32- We meet again.- Indeed. So what is the dish you're doing? - Oatmeal and hazelnut meringues
0:02:32 > 0:02:39- with raspberries and cream. - Vanilla going through the meringue? - No, I'll do a simple chantilly
0:02:39 > 0:02:45with a little hazelnut in it as the filling, with raspberries.
0:02:45 > 0:02:51- Will this be a feast for the eyes? - I'll do a couple of little tricks to decorate it, have visual impact.
0:02:51 > 0:02:56People love a bit of theatre. Hopefully, this should have it.
0:02:56 > 0:03:02Michael's playing his cards close to his chest today. His meringues might sound simple,
0:03:02 > 0:03:06but the dramatic presentation will be anything but.
0:03:06 > 0:03:11I don't know how he's going to make this a spectacular dish.
0:03:11 > 0:03:15The meringues can go wrong in many ways. Without them he has no dish.
0:03:16 > 0:03:20In second place, with 19 points, is risk-taker Tony Singh
0:03:20 > 0:03:25whose jokey flavourful food has been hit or miss all week.
0:03:25 > 0:03:32He lost out last year and is throwing everything at this last course to stop history repeating.
0:03:32 > 0:03:37Today, pudding, I'm so determined to just make it right.
0:03:37 > 0:03:41I'm dying to get my dish for the judges to try. I need to win.
0:03:44 > 0:03:48- What's your dish today? - Chocolate mousse,
0:03:48 > 0:03:52Chocolate Revenge - a thing we used to do for the kiddies.
0:03:52 > 0:03:55Revenge for what exactly?
0:03:55 > 0:03:57Well, that's the wowee part.
0:03:57 > 0:04:01- It's a bit...a bit different. - A wee surprise?- A wee surprise.
0:04:01 > 0:04:06- No rabbits in hats.- It's the wee yin that came up with it.
0:04:06 > 0:04:08So your recipe, final dish,
0:04:08 > 0:04:14- has been developed by a child.- Yes. - Fantastic(!)- Best critics, eh? They'll tell you if it's rubbish.
0:04:14 > 0:04:20- There has to be more to this, Tony. Have you got any tricks, any gadgetry?- No.
0:04:20 > 0:04:25Just an old-fashioned technique to temper the chocolate, make shapes.
0:04:25 > 0:04:28- Nothing to do with that, is it?- Yes.
0:04:28 > 0:04:35- Yeah.- That's quite a precise thing. Can you get that precision in a 1970s microwave?
0:04:35 > 0:04:37Fingers crossed, yes.
0:04:37 > 0:04:42Tony's also banking on the element of surprise and visual wow factor,
0:04:42 > 0:04:48but tempering chocolate is a precise technique and entrusting it to a microwave might be a step too far.
0:04:48 > 0:04:55Tony is running a big risk today. Traditionally, you would temper chocolate on the top of the stove.
0:04:55 > 0:05:01To do that in a microwave is risky at best. His whole journey is going to come down
0:05:01 > 0:05:04to how much he trusts his microwave.
0:05:04 > 0:05:10Snapping at their heels with 17 points is new boy Philip Carnegie, the only chef with a Michelin star,
0:05:10 > 0:05:15but he's yet to win a course this week. He pulled in 7 yesterday
0:05:15 > 0:05:22with a far simpler main course than we've come to expect from him and he needs another high score.
0:05:22 > 0:05:28I've been through a journey with my scoring, so I'm just hoping that this course is my turn.
0:05:31 > 0:05:35Are you prepared for a hard day? We've got champagne,
0:05:35 > 0:05:40white wine, Grand Marnier... Are you cooking or having a swally?
0:05:40 > 0:05:45Well, I'll do a bit of cooking first then I'll have a wee swally.
0:05:45 > 0:05:51Today I'll be doing strawberry mousse, strawberry compote, just with some balsamic,
0:05:51 > 0:05:57- and I'll be doing a champagne butter ice cream.- Champagne butter? - Ice cream.- OK.
0:05:57 > 0:06:01Pressure is on you. No mistakes, no second chances.
0:06:01 > 0:06:05I know. I hope this speaks for itself.
0:06:05 > 0:06:11Philip's reverting to his restauranty ways with an extremely technical dish to show his skill,
0:06:11 > 0:06:15but has he taken on more than he can handle?
0:06:15 > 0:06:17He's gone back to type.
0:06:17 > 0:06:22He's got half a dozen techniques that could go wrong. If it's right, he could catch up.
0:06:22 > 0:06:26But every single aspect must be right.
0:06:32 > 0:06:37Three different desserts from three very different chefs,
0:06:37 > 0:06:43- all desperate to cook at the People's Banquet. - So whose is best for sharing?
0:06:43 > 0:06:45A nice cake, meringue, chocolate?
0:06:45 > 0:06:47Chocolate Revenge! They're all good.
0:06:47 > 0:06:54But there's only room for one on the banquet menu and two chefs in front of the judges tomorrow.
0:06:54 > 0:06:57Tension is rife in the kitchen.
0:06:57 > 0:07:04There's going to be a lot of pressure in there. Inside, their stomach will be churning.
0:07:04 > 0:07:07They've got one chance, one dish. Not a good place to be.
0:07:07 > 0:07:12No one's feeling the pressure more than Michelin-starred Philip.
0:07:12 > 0:07:19He's set himself another mammoth task, making a strawberry mousse cake, ice cream and cocktail
0:07:19 > 0:07:24in a last-ditch attempt to pull in the points. But will it pay off?
0:07:24 > 0:07:27- How's the busiest chef getting on? - Aye, good. Aye.
0:07:27 > 0:07:33- Look at that.- I've just got a bit of the orange liqueur in here.
0:07:33 > 0:07:38- Then I have the ice cream cocktail. - Strawberry and champagne?- Yes.
0:07:38 > 0:07:40And a wee bit of black pepper in it.
0:07:41 > 0:07:45He's hoping this celebratory element will give him the edge over Tony.
0:07:45 > 0:07:50I don't know if I'll be able to beat Tony or not.
0:07:50 > 0:07:57His dessert will be spectacular. That's what Tony's about, so... It's just going to be hard. Hard.
0:07:58 > 0:08:05With just two points separating them, a simple mistake could reverse both their fortunes.
0:08:05 > 0:08:09Is Tony beginning to regret using the microwave?
0:08:09 > 0:08:15Everything hinges on tempering the chocolate. Without it, it's just chocolate mousse and I'm stuffed.
0:08:17 > 0:08:21Just as Alan enters the kitchen, things start to go wrong.
0:08:21 > 0:08:24- How's the chocolate tempering going? - BEEP!
0:08:24 > 0:08:26Is that a technical term?
0:08:26 > 0:08:31- The microwave's just not... - Not playing the game?- No.
0:08:31 > 0:08:33What are you looking to achieve?
0:08:33 > 0:08:36Nice, crisp snap, so it doesn't melt.
0:08:36 > 0:08:40We'll be calling you Tony Ping if you get this to work.
0:08:40 > 0:08:44It's a typical Tony gamble. Will it backfire today?
0:08:46 > 0:08:51- Careful there.- It could play into the hands of Philip and Michael.
0:08:53 > 0:08:56You need eyes in the back of your head in this kitchen.
0:08:56 > 0:09:01Melting chocolate, tempering it in a microwave, you know...
0:09:01 > 0:09:07I've never seen a chocolate dessert, I don't think, on Great British Menu.
0:09:07 > 0:09:12We all know about Tony. He has loads of tricks. We'll see what happens.
0:09:12 > 0:09:18Michael's taking a risk, too. By planning such a simple dessert, he's left himself nowhere to hide.
0:09:18 > 0:09:25Those oatmeal and hazelnut meringues must be faultless or he could see himself slip down the rankings.
0:09:27 > 0:09:32- Under control?- Time is tight. I've got a few targets to hit to push out all the stops.
0:09:32 > 0:09:38- How are your meringues?- OK. They're in the oven. As long as the oven behaves itself.
0:09:38 > 0:09:45- I've just seen Tony turn it up to 250. Is that OK?- I'll give him a slap.- Chocolate meringues, he said.
0:09:45 > 0:09:49- Is that the Chocolate Revenge, is it? - That's the revenge for you!
0:09:49 > 0:09:55He might be laughing now, but put a foot wrong and he could be sent home early.
0:09:55 > 0:10:01- It's not just his region he's fighting to represent.- I've got to nail this for the community.
0:10:01 > 0:10:06I need to make sure they can be honoured at the final banquet.
0:10:06 > 0:10:12Challenged with seeking out local heroes to inspire his menu, Michael went to the Isle of Skye,
0:10:12 > 0:10:18the largest and most remote of the Inner Hebrides and home to just over 9,000 inhabitants.
0:10:18 > 0:10:23- He met schoolteachers Fiona McVicar and Kenneth MacDonald.- Good evening!
0:10:23 > 0:10:27They're the founders of a highly successful supper and bingo night.
0:10:27 > 0:10:32They regularly bring their scattered community together to share a meal.
0:10:32 > 0:10:38- You've got a good crowd in. - Yes, we normally have a full house. It's very popular.
0:10:38 > 0:10:42You must get huge satisfaction out of it when people enjoy it.
0:10:42 > 0:10:45The kids enjoy it, which is very important.
0:10:45 > 0:10:53It's a big hit with the older generation, too, who come to enjoy good food and good company.
0:10:53 > 0:10:58The enjoy the bingo, interact with the kids.
0:10:58 > 0:11:02- It's a great way to bring the community together.- Oh, yes.
0:11:02 > 0:11:06You've got all generations coming and everybody has a good time.
0:11:08 > 0:11:11Three and five, thirty-five.
0:11:11 > 0:11:15Bingo underway, it's a perfect place to road test his meringues,
0:11:15 > 0:11:21a dessert famed local Pavlova maker Rona Cairns has been bringing to the night for over a year.
0:11:21 > 0:11:27- Any secret techniques today? - Well, switch the oven off and leave it in the oven,
0:11:27 > 0:11:31with the oven door shut. That makes the marshmallowy bit.
0:11:31 > 0:11:34My secret is lace the cream with loads of booze!
0:11:34 > 0:11:41Michael's planning to use whisky in a surprising way, but will it be his undoing today?
0:11:41 > 0:11:44- It's quite strong! - I was going to put more in!
0:11:44 > 0:11:49It's time for a taste test with four volunteers.
0:11:49 > 0:11:53- This is so delicious, I can't stop eating it.- That's the stuff!
0:11:53 > 0:11:57Now for the vote. Michael's got one yes for his whisky cream.
0:11:57 > 0:12:04- I'm going to vote for this one on the right.- Can I go for the same? - That's two-one for Rona.
0:12:04 > 0:12:08- Kenneth has the final vote. - I'll go for the one with the dram.
0:12:08 > 0:12:13- This one.- It's a draw. - Excellent. That's great, isn't it?
0:12:13 > 0:12:17- A draw's good.- Yeah. - That's what we like. Well done.
0:12:17 > 0:12:21Michael has a surprise in store for supper club founder Fiona -
0:12:21 > 0:12:24an invite to the banquet should he win.
0:12:24 > 0:12:30- How do you feel about that? Is that good? I'll take that as a yes! - Amazing!
0:12:30 > 0:12:38People who organise these events really are the ones who deserve a huge amount of recognition.
0:12:38 > 0:12:43The least I and the other chefs can do is put on a fantastic banquet for them.
0:12:47 > 0:12:53Back in the kitchen, three chefs are battling for two places in front of the judges.
0:12:53 > 0:12:59Michael's banking on oatmeal and hazelnut meringue and hasn't shown his show stopping presentation.
0:12:59 > 0:13:03Philip's gone chef-y with strawberry gateau and champagne ice cream.
0:13:03 > 0:13:09And Tony's looking to transform chocolate mousse into a banquet dish with three risky garnishes.
0:13:09 > 0:13:16Scoring their dishes is former champion Alan Murchison, who pipped Tony and Michael last year
0:13:16 > 0:13:20- and today will send one chef home. - We're starting to see nerves.
0:13:20 > 0:13:25The pressure's starting to build. They've got one chance, make or break.
0:13:25 > 0:13:30It comes down to the dessert, the presentation and final delivery.
0:13:32 > 0:13:38With plating up fast approaching, all three chefs are focusing on presentation,
0:13:38 > 0:13:41something Alan thinks is crucial.
0:13:41 > 0:13:47Philip's going down the classical route with his gateau. His sponge has a strawberry mousse filling
0:13:47 > 0:13:51- and Tony, also making a mousse, is watching closely.- What's in it?
0:13:51 > 0:13:58- Just a fresh strawberry puree, orange liqueur, whipped cream, gelatine...- Just dead simple.
0:13:58 > 0:14:03- Yeah, yeah.- Mine is chocolate, gelatine, whipped cream.- That's it.
0:14:03 > 0:14:10- No alcohol, just in case somebody disnae drink it!- Philip and Michael hadn't thought about that.
0:14:10 > 0:14:16- You got any booze in yours, Michael? - Very small amount...but there might be a wee twist in it.- Ah!
0:14:16 > 0:14:21- It might be an option.- An option. Right, OK. Interesting.
0:14:21 > 0:14:27- Michael is being cagey, but he thinks he has a winning trick up his sleeve.- I want it to be visual.
0:14:27 > 0:14:34I want it to be engaging, something that could be carried into a banquet and you'd get a wow factor from it.
0:14:34 > 0:14:39Tony is looking to elevate his simple chocolate mousse with three elaborate chocolate garnishes,
0:14:39 > 0:14:42made from his risky tempered chocolate,
0:14:42 > 0:14:46a technique he won't know has worked until it sets solid.
0:14:46 > 0:14:51If the tempered chocolate works, whoever goes for the pudding first will get a surprise.
0:14:51 > 0:14:55His surprise is a bombe made from spheres of white chocolate,
0:14:55 > 0:15:00filled with something Tony's children call "monkey blood".
0:15:00 > 0:15:02But there's a new problem.
0:15:02 > 0:15:04Have we got any clingfilm?
0:15:04 > 0:15:10We've lost one of the spheres. If it doesn't join properly, that's me stuffed.
0:15:10 > 0:15:13Without his bombe, Tony's dessert is just a mousse.
0:15:13 > 0:15:17- Have you got time to do it again? - Not as such. I'll need to motor.
0:15:17 > 0:15:22- You might have to adjust the dish. - I might have to adjust the dish.
0:15:24 > 0:15:27- BLEEP- It's too hot. Is there any stoves on?
0:15:31 > 0:15:38Tony is not the only one feeling the heat. Michael's oatmeal and hazelnut meringues have gone to plan,
0:15:38 > 0:15:44but the real work begins with this dessert's presentation and time isn't on his side.
0:15:44 > 0:15:48- All coming together, chef?- This is a very last-minute dessert, Alan.
0:15:48 > 0:15:53Once all the components are there, it's about assembling the dish and it's up and out.
0:15:53 > 0:15:59I'm going to leave you to it, Mike. You're looking almost flustered, dare I say it.
0:15:59 > 0:16:04Michael has kept his cool all week. Could this be the dish that breaks him?
0:16:04 > 0:16:09There's a bit of panic going on. Michael, for the first time, is looking flustered.
0:16:09 > 0:16:13He's first to present his dessert today, so he's up against it.
0:16:13 > 0:16:19I'm not sure he's got the visual aspect right. It's just a beige tower. We'll see when it comes up.
0:16:19 > 0:16:25What Alan doesn't know is Michael is building his dessert around a whisky bottle,
0:16:25 > 0:16:29a surprise talking point the guests can have at the end of the meal.
0:16:29 > 0:16:36Finally, he decorates his meringues with freeze-dried raspberries, honeycomb and raspberry paper.
0:16:36 > 0:16:41Has he done enough to stay out in front and cook for the judges tomorrow?
0:16:44 > 0:16:46That bad boy...
0:16:46 > 0:16:49You've got a whisky bottle hidden in there.
0:16:49 > 0:16:53You weren't supposed to notice that. That's a surprise.
0:16:53 > 0:16:57- How do you want it served up, Mike? - Just get stuck in now.
0:16:58 > 0:17:03Help yourself to some meringues, take some sauce. Just take whatever you want.
0:17:03 > 0:17:08- OK.- Ideally, everyone at the table would all be going for it.
0:17:08 > 0:17:14I'll leave you boys with the big one. Myself and Mike will go and taste this.
0:17:16 > 0:17:20Alan's in on the secret. What does he think of Michael's showstopper?
0:17:20 > 0:17:24Do you feel this is a grand enough dish for the final banquet?
0:17:24 > 0:17:27Well, the presentation, I think, is there.
0:17:27 > 0:17:31I think it has that element of spectacle.
0:17:31 > 0:17:35I could imagine those being carried into a banquet, put on the table.
0:17:35 > 0:17:41- The wow factor, it's there. It's got a wee surprise in it if you want a dram.- Yeah.- That's very canny.
0:17:41 > 0:17:43- Aye, that is clever.- Very canny.
0:17:43 > 0:17:47Happy with how the meringues came out?
0:17:47 > 0:17:52They've got a little bit of crunch. It makes them use their fingers. It keeps it fun.
0:17:52 > 0:17:56Do you like a chewy meringue or are you a dry meringue kind of guy?
0:17:56 > 0:18:00- I like a chewy meringue.- Those are certainly chewy meringues.
0:18:03 > 0:18:06I think he's nailed his meringues.
0:18:06 > 0:18:09Chewy, crunchy.
0:18:09 > 0:18:13- You get the oatmeal.- Hmm. - And the "rassers" are cracking.
0:18:13 > 0:18:15Raspberry paper...
0:18:15 > 0:18:18- I'm never keen on this kind of stuff.- No?
0:18:18 > 0:18:20It sticks to my teeth.
0:18:20 > 0:18:25- Vanilla... Is that in the cream there?- It's just a Chantilly cream.
0:18:27 > 0:18:29Have you done enough?
0:18:30 > 0:18:33Well, I hope so. I really do hope so.
0:18:33 > 0:18:38Alan wasn't giving anything away there at all, so he's got me a bit nervous.
0:18:38 > 0:18:43Tony and Phil, they're not far behind me. They could catch me up.
0:18:45 > 0:18:50Philip's strawberry gateau is up next and he has everything under control,
0:18:50 > 0:18:55- unlike Tony who is desperately trying to rescue his spheres.- BLEEP
0:18:55 > 0:19:02I want to stay in front of Philip. So, seven elements, it could be his undoing, but it could be my undoing.
0:19:02 > 0:19:06Philip is pulling out all the stops for a chance to cook for the judges.
0:19:06 > 0:19:12He's serving his gateau in slices, so it's easily shared with balls of champagne butter ice cream
0:19:12 > 0:19:15and a strawberry, champagne and black pepper cocktail.
0:19:15 > 0:19:19He's got it all to the pass, but has he done enough?
0:19:21 > 0:19:24Pretty colours.
0:19:24 > 0:19:28- OK, Philip, shall we go and have a taste?- Yeah.- Let's do it.
0:19:31 > 0:19:36Time to find out if Philip's strawberry gateau is spectacular enough
0:19:36 > 0:19:38to keep him in the competition.
0:19:38 > 0:19:41- It looks good.- It looks smart.- Yeah.
0:19:41 > 0:19:44This bit of ice cream is melting a wee bit.
0:19:44 > 0:19:47- That was one of my worries with it. - Hmm!
0:19:47 > 0:19:50Happy with the dish overall?
0:19:50 > 0:19:54Yeah, I mean, that's what I had in my mindset.
0:19:57 > 0:20:00That is champagne and butter. No doubt about that.
0:20:00 > 0:20:05I wouldn't be able to eat anywhere near as much as that.
0:20:05 > 0:20:10If it melts that quickly, it would be difficult to send out 100 at the same time.
0:20:10 > 0:20:12- Cheers.- Cheers.
0:20:12 > 0:20:16- Strawberry and black pepper? - Hmm. And a wee bit of champagne.
0:20:16 > 0:20:20Because it's meant to refresh your palate after the ice cream.
0:20:20 > 0:20:22Maybe a bit more champagne for me.
0:20:22 > 0:20:27- The mousse is too rubbery.- Do you think it's over-set?- Just a bit.
0:20:27 > 0:20:30Consistency of the mousse, what do you think?
0:20:30 > 0:20:36It's too firm, but in my timeframe, I had to up the gelatine levels.
0:20:36 > 0:20:39Mousse is normally softer than that.
0:20:41 > 0:20:46- Do you think this is a fitting end to the People's Banquet? - Champagne, strawberries?
0:20:46 > 0:20:50I think so. That's what's worrying me.
0:20:51 > 0:20:55Deep breath now. I mean, there's been stress, pressure.
0:20:55 > 0:21:02I don't know if I've done enough. I'd like to think so. We'll have to see what Tony pulls out of the bag.
0:21:02 > 0:21:05Last to the pass, Tony can only hope
0:21:05 > 0:21:10he hasn't overreached himself with three technical chocolate garnishes.
0:21:10 > 0:21:16He cannot afford to take any chances. Phil's not far behind him, so Tony must get everything right.
0:21:16 > 0:21:19He has rescued his white chocolate spheres
0:21:19 > 0:21:26and is sticking them together, ready for their surprise filling. But what about his other tempered chocolate?
0:21:26 > 0:21:32- We're getting to the business end of things, Tony. How has your chocolate come out?- You tell me.
0:21:32 > 0:21:35You had a bit of luck. Look at the shine on that!
0:21:35 > 0:21:40Relieved to have pulled it off, Tony tops his mousse with his white chocolate bombe,
0:21:40 > 0:21:46chocolate lattice and perfect chocolate shards, leaving Philip and Michael speechless.
0:21:46 > 0:21:50And he delivers it to the pass with some crunchy pistachio biscuits.
0:21:53 > 0:21:59- Happy with the presentation? - Happy with the presentation. I was sweating about the presentation.
0:21:59 > 0:22:03It's all tempered. It has shine, snap... Crackin'!
0:22:03 > 0:22:08The kids named it because it's got monkey blood in there which is raspberry sorbet...raspberry coulis.
0:22:08 > 0:22:12- I'm going to let you serve this up. - No problem.
0:22:12 > 0:22:15So we're there. "Ooh, I'll have a bit of this.
0:22:15 > 0:22:17"Then I'll have a bit of that."
0:22:17 > 0:22:19And then...
0:22:21 > 0:22:26- Monkey blood.- Monkey blood. - And you can have your coulis and your chocolate.
0:22:26 > 0:22:29And then you get your mousse...
0:22:29 > 0:22:34- No wonder your kids love this, Tony!- You get covered in it, eh?
0:22:34 > 0:22:37I've not met any children that don't like it.
0:22:37 > 0:22:40- Is that for me and you? - That's for me and you.
0:22:40 > 0:22:42Let's go for it.
0:22:44 > 0:22:49Will Tony's chocolate revenge secure him a place in front of the judges tomorrow?
0:22:49 > 0:22:53- Happy with how it went? - Happy. A sigh of relief!
0:22:53 > 0:22:55Are you happy we could serve it to 100 people?
0:22:55 > 0:23:02Definitely. Mousse done in the fridge. Chocolate, once it's tempered, it's done.
0:23:02 > 0:23:06- When you're tempering larger amounts, it's easier.- Yeah.
0:23:06 > 0:23:09- Quite a spectacle.- It's absolutely classic for sharing, eh?
0:23:09 > 0:23:13- It's Tony again, isn't it?- It is. - He's making us smile once more.
0:23:13 > 0:23:17- Aye, he is.- That's all the chocolate. And some monkey blood.
0:23:17 > 0:23:21Tony's getting Gothic at the end of this banquet!
0:23:22 > 0:23:25That's the chocolate mousse.
0:23:25 > 0:23:30- Flavour profiles, happy with that? - Yeah. It's great how it's come out.
0:23:30 > 0:23:35Would you be worried that with all this chocolate, it could be somewhat rich?
0:23:35 > 0:23:37It is a rich chocolate dessert.
0:23:37 > 0:23:41- OK.- So you can have a little. That would do a table.- Yes.
0:23:43 > 0:23:45It's rich, like.
0:23:45 > 0:23:46Hmm.
0:23:46 > 0:23:51The raspberry is great with it. Some fresh raspberries might lighten it a wee bit.
0:23:51 > 0:23:58- Is there a difference in the flavours of the chocolate?- No, they are all being put into one, really.
0:23:58 > 0:24:04- Are you happy that this fits the brief as a sharing dish?- Sharing dish, nice for the whole table.
0:24:04 > 0:24:07Looks impressive. It's got a surprise there.
0:24:07 > 0:24:10People love chocolate. They can all dig in.
0:24:10 > 0:24:16If they just want a bit of chocolate, have a bit of chocolate. There's a biscuit, the mousse. It's good.
0:24:16 > 0:24:21- It's got me concerned. I think this is the strongest dish so far.- Yeah.
0:24:21 > 0:24:26I'm chuffed to bits about my dessert. The tempering was my biggest worry.
0:24:26 > 0:24:29It came off spectacularly well.
0:24:29 > 0:24:34The pudding today ticks all the boxes. It's got to be a winning dish.
0:24:34 > 0:24:40With their final courses delivered, there's nothing more the chefs can do, but await their fates.
0:24:40 > 0:24:43I hope I'm not going home now. I would be gutted.
0:24:43 > 0:24:48I'm two points behind Tony, so I'm nervous. I hope it's a high score.
0:24:48 > 0:24:53They've cooked their hearts out for the chance to see their dishes at the People's Banquet,
0:24:53 > 0:24:57but only the two highest scoring chefs will face the judges.
0:24:57 > 0:25:03There are only a few points in it. Hopefully, this gets me through to tomorrow. Fingers crossed.
0:25:05 > 0:25:08It's time for Alan to deliver his final verdict.
0:25:08 > 0:25:11One of these chefs is going home.
0:25:11 > 0:25:16Michael, oatmeal and hazelnut meringues with raspberries and cream...
0:25:16 > 0:25:19You had great visual impact, ideal for sharing.
0:25:19 > 0:25:25But for me, perhaps a little bit more technical ability on there.
0:25:25 > 0:25:28Maybe just a bit more ambition with that dish.
0:25:31 > 0:25:35Philip, strawberries, white chocolate and champagne...
0:25:35 > 0:25:39Great flavours and I loved the concept of the cocktail.
0:25:39 > 0:25:46Gelatine, a real negative. You know, it was set far too hard. That is a big "but" for me.
0:25:48 > 0:25:51Tony, chocolate revenge...
0:25:52 > 0:25:56Good chocolate work. You and that microwave, you're like brothers now.
0:25:56 > 0:26:02And the tempering on the chocolate, a braver man than me to be doing that today.
0:26:02 > 0:26:07If I look at the negative aspects, it might be seen to be a little bit rich.
0:26:07 > 0:26:13I would have liked another texture, perhaps a nut or a savoury element just to cut through it.
0:26:14 > 0:26:18Time to find out which two chefs are through to the judging chamber.
0:26:23 > 0:26:27So, with a score of five for their dessert
0:26:27 > 0:26:32and making them the chef with the highest total score across the week...
0:26:32 > 0:26:34Michael Smith.
0:26:34 > 0:26:40- Well done, Michael. Congratulations. - Thank you.- You'll be cooking for the judges tomorrow.
0:26:44 > 0:26:50That only leaves two of you. It's very, very close. There's only two points between you.
0:26:55 > 0:26:59I'd like to announce that Tony, I've given your chocolate revenge...
0:27:01 > 0:27:03..six points.
0:27:03 > 0:27:08That means, Philip, your strawberries with white chocolate is coming in at...
0:27:08 > 0:27:10five points.
0:27:11 > 0:27:17So that means, Tony Singh, you are going to be cooking for the judges tomorrow. Congratulations.
0:27:18 > 0:27:21Very well done, Philip. Commiserations.
0:27:21 > 0:27:27Tony and Michael, give it your all tomorrow. Well done, guys.
0:27:27 > 0:27:29Well done, boys. Well done.
0:27:29 > 0:27:32- Well done.- Well done.
0:27:32 > 0:27:35Mak' sure one of youse get through all the way.
0:27:35 > 0:27:40- Help Scotland... Stamp the flag on to the banquet tables.- Yeah.
0:27:40 > 0:27:43So with the highest total scores,
0:27:43 > 0:27:46Michael and Tony are through to the next round.
0:27:46 > 0:27:49Philip must now leave the competition.
0:27:49 > 0:27:55I'm gutted not cooking for the judges tomorrow. It's not my technical ability.
0:27:55 > 0:27:59The brief overall just killed me. I feel like a rag doll just now.
0:27:59 > 0:28:03I'm happy I've done enough to cook for the judges. That's fantastic.
0:28:03 > 0:28:08It's been a hard week, ups and downs, but ecstatic that I'm through to the final.
0:28:08 > 0:28:13Tomorrow, the gloves are off as Tony and Michael go head-to-head for a place in the final.
0:28:13 > 0:28:16Anything can happen when you play with fire.
0:28:16 > 0:28:19- Two minutes.- What's your point? - You're getting aggressive.
0:28:19 > 0:28:22Their fate is now in the hands of the judges.
0:28:22 > 0:28:26It's just loads of ideas and very badly executed.
0:28:26 > 0:28:29It's not exciting. It's something I'd get at home.
0:28:29 > 0:28:31I'm hoping for something much better.
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