It's the last chance for the chefs from Scotland to impress, as now the one with the lowest total score from across the week will leave the competition.
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It's crunch time on Great British Menu for three of Scotland's superstar chefs.
Classical Michael Smith, bold Tony Singh and technical Philip Carnegie
are locked in battle for the chance to cook at the People's Banquet.
Yesterday saw Tony claw back vital points with an unlikely main course.
Ring pull. I don't even open the tin!
Michael maintained his small lead.
You've got a fire, Mike.
-Today it's desserts and there's no room for error
-as it's the last chance to prove their worth to former champion Alan Murchison.
Any of these guys could win the competition or be going home early.
I've had highs, lows, sleepless night. I'd be gutted to go first.
It all comes down to this final course and Tony's putting his faith in a microwave.
We'll be calling you Tony Ping if this works.
This year's competition is all about creating the perfect food to share.
-You can always come back for seconds.
-The contenders have been inspired by local heroes
who bring people together through food. They'll be guests of honour at the People's Banquet.
It's a fantastic idea. These chaps are never really in the limelight, so this is brilliant for them.
This is their last chance to impress Alan Murchison, who only last year beat Tony and Michael
for the Scottish crown.
Desserts - technically difficult. I know how hard it is under these circumstances.
A lot of chefs fall down on this. One mistake could swing this either way.
In first place, with a total score of 22, is cool, calm Michael Smith,
a returning regional finalist desperate for another shot at it.
He's held his top spot all week with simple twists on Scottish classics,
but he can't be complacent today.
I have a small lead, but I've got to make this count. It's the finale.
It's got to be spectacular, spot on.
-We meet again.
-Indeed. So what is the dish you're doing?
-Oatmeal and hazelnut meringues
-with raspberries and cream.
-Vanilla going through the meringue?
-No, I'll do a simple chantilly
with a little hazelnut in it as the filling, with raspberries.
-Will this be a feast for the eyes?
-I'll do a couple of little tricks to decorate it, have visual impact.
People love a bit of theatre. Hopefully, this should have it.
Michael's playing his cards close to his chest today. His meringues might sound simple,
but the dramatic presentation will be anything but.
I don't know how he's going to make this a spectacular dish.
The meringues can go wrong in many ways. Without them he has no dish.
In second place, with 19 points, is risk-taker Tony Singh
whose jokey flavourful food has been hit or miss all week.
He lost out last year and is throwing everything at this last course to stop history repeating.
Today, pudding, I'm so determined to just make it right.
I'm dying to get my dish for the judges to try. I need to win.
-What's your dish today?
Chocolate Revenge - a thing we used to do for the kiddies.
Revenge for what exactly?
Well, that's the wowee part.
-It's a bit...a bit different.
-A wee surprise?
-A wee surprise.
-No rabbits in hats.
-It's the wee yin that came up with it.
So your recipe, final dish,
-has been developed by a child.
-Best critics, eh? They'll tell you if it's rubbish.
-There has to be more to this, Tony. Have you got any tricks, any gadgetry?
Just an old-fashioned technique to temper the chocolate, make shapes.
-Nothing to do with that, is it?
-That's quite a precise thing. Can you get that precision in a 1970s microwave?
Fingers crossed, yes.
Tony's also banking on the element of surprise and visual wow factor,
but tempering chocolate is a precise technique and entrusting it to a microwave might be a step too far.
Tony is running a big risk today. Traditionally, you would temper chocolate on the top of the stove.
To do that in a microwave is risky at best. His whole journey is going to come down
to how much he trusts his microwave.
Snapping at their heels with 17 points is new boy Philip Carnegie, the only chef with a Michelin star,
but he's yet to win a course this week. He pulled in 7 yesterday
with a far simpler main course than we've come to expect from him and he needs another high score.
I've been through a journey with my scoring, so I'm just hoping that this course is my turn.
Are you prepared for a hard day? We've got champagne,
white wine, Grand Marnier... Are you cooking or having a swally?
Well, I'll do a bit of cooking first then I'll have a wee swally.
Today I'll be doing strawberry mousse, strawberry compote, just with some balsamic,
-and I'll be doing a champagne butter ice cream.
Pressure is on you. No mistakes, no second chances.
I know. I hope this speaks for itself.
Philip's reverting to his restauranty ways with an extremely technical dish to show his skill,
but has he taken on more than he can handle?
He's gone back to type.
He's got half a dozen techniques that could go wrong. If it's right, he could catch up.
But every single aspect must be right.
Three different desserts from three very different chefs,
-all desperate to cook at the People's Banquet.
-So whose is best for sharing?
A nice cake, meringue, chocolate?
Chocolate Revenge! They're all good.
But there's only room for one on the banquet menu and two chefs in front of the judges tomorrow.
Tension is rife in the kitchen.
There's going to be a lot of pressure in there. Inside, their stomach will be churning.
They've got one chance, one dish. Not a good place to be.
No one's feeling the pressure more than Michelin-starred Philip.
He's set himself another mammoth task, making a strawberry mousse cake, ice cream and cocktail
in a last-ditch attempt to pull in the points. But will it pay off?
-How's the busiest chef getting on?
-Aye, good. Aye.
-Look at that.
-I've just got a bit of the orange liqueur in here.
-Then I have the ice cream cocktail.
-Strawberry and champagne?
And a wee bit of black pepper in it.
He's hoping this celebratory element will give him the edge over Tony.
I don't know if I'll be able to beat Tony or not.
His dessert will be spectacular. That's what Tony's about, so... It's just going to be hard. Hard.
With just two points separating them, a simple mistake could reverse both their fortunes.
Is Tony beginning to regret using the microwave?
Everything hinges on tempering the chocolate. Without it, it's just chocolate mousse and I'm stuffed.
Just as Alan enters the kitchen, things start to go wrong.
-How's the chocolate tempering going?
Is that a technical term?
-The microwave's just not...
-Not playing the game?
What are you looking to achieve?
Nice, crisp snap, so it doesn't melt.
We'll be calling you Tony Ping if you get this to work.
It's a typical Tony gamble. Will it backfire today?
-It could play into the hands of Philip and Michael.
You need eyes in the back of your head in this kitchen.
Melting chocolate, tempering it in a microwave, you know...
I've never seen a chocolate dessert, I don't think, on Great British Menu.
We all know about Tony. He has loads of tricks. We'll see what happens.
Michael's taking a risk, too. By planning such a simple dessert, he's left himself nowhere to hide.
Those oatmeal and hazelnut meringues must be faultless or he could see himself slip down the rankings.
-Time is tight. I've got a few targets to hit to push out all the stops.
-How are your meringues?
-OK. They're in the oven. As long as the oven behaves itself.
-I've just seen Tony turn it up to 250. Is that OK?
-I'll give him a slap.
-Chocolate meringues, he said.
-Is that the Chocolate Revenge, is it?
-That's the revenge for you!
He might be laughing now, but put a foot wrong and he could be sent home early.
-It's not just his region he's fighting to represent.
-I've got to nail this for the community.
I need to make sure they can be honoured at the final banquet.
Challenged with seeking out local heroes to inspire his menu, Michael went to the Isle of Skye,
the largest and most remote of the Inner Hebrides and home to just over 9,000 inhabitants.
-He met schoolteachers Fiona McVicar and Kenneth MacDonald.
They're the founders of a highly successful supper and bingo night.
They regularly bring their scattered community together to share a meal.
-You've got a good crowd in.
-Yes, we normally have a full house. It's very popular.
You must get huge satisfaction out of it when people enjoy it.
The kids enjoy it, which is very important.
It's a big hit with the older generation, too, who come to enjoy good food and good company.
The enjoy the bingo, interact with the kids.
-It's a great way to bring the community together.
You've got all generations coming and everybody has a good time.
Three and five, thirty-five.
Bingo underway, it's a perfect place to road test his meringues,
a dessert famed local Pavlova maker Rona Cairns has been bringing to the night for over a year.
-Any secret techniques today?
-Well, switch the oven off and leave it in the oven,
with the oven door shut. That makes the marshmallowy bit.
My secret is lace the cream with loads of booze!
Michael's planning to use whisky in a surprising way, but will it be his undoing today?
-It's quite strong!
-I was going to put more in!
It's time for a taste test with four volunteers.
-This is so delicious, I can't stop eating it.
-That's the stuff!
Now for the vote. Michael's got one yes for his whisky cream.
-I'm going to vote for this one on the right.
-Can I go for the same?
-That's two-one for Rona.
-Kenneth has the final vote.
-I'll go for the one with the dram.
-It's a draw.
-Excellent. That's great, isn't it?
-A draw's good.
-That's what we like. Well done.
Michael has a surprise in store for supper club founder Fiona -
an invite to the banquet should he win.
-How do you feel about that? Is that good? I'll take that as a yes!
People who organise these events really are the ones who deserve a huge amount of recognition.
The least I and the other chefs can do is put on a fantastic banquet for them.
Back in the kitchen, three chefs are battling for two places in front of the judges.
Michael's banking on oatmeal and hazelnut meringue and hasn't shown his show stopping presentation.
Philip's gone chef-y with strawberry gateau and champagne ice cream.
And Tony's looking to transform chocolate mousse into a banquet dish with three risky garnishes.
Scoring their dishes is former champion Alan Murchison, who pipped Tony and Michael last year
-and today will send one chef home.
-We're starting to see nerves.
The pressure's starting to build. They've got one chance, make or break.
It comes down to the dessert, the presentation and final delivery.
With plating up fast approaching, all three chefs are focusing on presentation,
something Alan thinks is crucial.
Philip's going down the classical route with his gateau. His sponge has a strawberry mousse filling
-and Tony, also making a mousse, is watching closely.
-What's in it?
-Just a fresh strawberry puree, orange liqueur, whipped cream, gelatine...
-Just dead simple.
-Mine is chocolate, gelatine, whipped cream.
-No alcohol, just in case somebody disnae drink it!
-Philip and Michael hadn't thought about that.
-You got any booze in yours, Michael?
-Very small amount...but there might be a wee twist in it.
-It might be an option.
-An option. Right, OK. Interesting.
-Michael is being cagey, but he thinks he has a winning trick up his sleeve.
-I want it to be visual.
I want it to be engaging, something that could be carried into a banquet and you'd get a wow factor from it.
Tony is looking to elevate his simple chocolate mousse with three elaborate chocolate garnishes,
made from his risky tempered chocolate,
a technique he won't know has worked until it sets solid.
If the tempered chocolate works, whoever goes for the pudding first will get a surprise.
His surprise is a bombe made from spheres of white chocolate,
filled with something Tony's children call "monkey blood".
But there's a new problem.
Have we got any clingfilm?
We've lost one of the spheres. If it doesn't join properly, that's me stuffed.
Without his bombe, Tony's dessert is just a mousse.
-Have you got time to do it again?
-Not as such. I'll need to motor.
-You might have to adjust the dish.
-I might have to adjust the dish.
-It's too hot. Is there any stoves on?
Tony is not the only one feeling the heat. Michael's oatmeal and hazelnut meringues have gone to plan,
but the real work begins with this dessert's presentation and time isn't on his side.
-All coming together, chef?
-This is a very last-minute dessert, Alan.
Once all the components are there, it's about assembling the dish and it's up and out.
I'm going to leave you to it, Mike. You're looking almost flustered, dare I say it.
Michael has kept his cool all week. Could this be the dish that breaks him?
There's a bit of panic going on. Michael, for the first time, is looking flustered.
He's first to present his dessert today, so he's up against it.
I'm not sure he's got the visual aspect right. It's just a beige tower. We'll see when it comes up.
What Alan doesn't know is Michael is building his dessert around a whisky bottle,
a surprise talking point the guests can have at the end of the meal.
Finally, he decorates his meringues with freeze-dried raspberries, honeycomb and raspberry paper.
Has he done enough to stay out in front and cook for the judges tomorrow?
That bad boy...
You've got a whisky bottle hidden in there.
You weren't supposed to notice that. That's a surprise.
-How do you want it served up, Mike?
-Just get stuck in now.
Help yourself to some meringues, take some sauce. Just take whatever you want.
-Ideally, everyone at the table would all be going for it.
I'll leave you boys with the big one. Myself and Mike will go and taste this.
Alan's in on the secret. What does he think of Michael's showstopper?
Do you feel this is a grand enough dish for the final banquet?
Well, the presentation, I think, is there.
I think it has that element of spectacle.
I could imagine those being carried into a banquet, put on the table.
-The wow factor, it's there. It's got a wee surprise in it if you want a dram.
-That's very canny.
-Aye, that is clever.
Happy with how the meringues came out?
They've got a little bit of crunch. It makes them use their fingers. It keeps it fun.
Do you like a chewy meringue or are you a dry meringue kind of guy?
-I like a chewy meringue.
-Those are certainly chewy meringues.
I think he's nailed his meringues.
-You get the oatmeal.
-And the "rassers" are cracking.
-I'm never keen on this kind of stuff.
It sticks to my teeth.
-Vanilla... Is that in the cream there?
-It's just a Chantilly cream.
Have you done enough?
Well, I hope so. I really do hope so.
Alan wasn't giving anything away there at all, so he's got me a bit nervous.
Tony and Phil, they're not far behind me. They could catch me up.
Philip's strawberry gateau is up next and he has everything under control,
-unlike Tony who is desperately trying to rescue his spheres.
I want to stay in front of Philip. So, seven elements, it could be his undoing, but it could be my undoing.
Philip is pulling out all the stops for a chance to cook for the judges.
He's serving his gateau in slices, so it's easily shared with balls of champagne butter ice cream
and a strawberry, champagne and black pepper cocktail.
He's got it all to the pass, but has he done enough?
-OK, Philip, shall we go and have a taste?
-Let's do it.
Time to find out if Philip's strawberry gateau is spectacular enough
to keep him in the competition.
-It looks good.
-It looks smart.
This bit of ice cream is melting a wee bit.
-That was one of my worries with it.
Happy with the dish overall?
Yeah, I mean, that's what I had in my mindset.
That is champagne and butter. No doubt about that.
I wouldn't be able to eat anywhere near as much as that.
If it melts that quickly, it would be difficult to send out 100 at the same time.
-Strawberry and black pepper?
-Hmm. And a wee bit of champagne.
Because it's meant to refresh your palate after the ice cream.
Maybe a bit more champagne for me.
-The mousse is too rubbery.
-Do you think it's over-set?
-Just a bit.
Consistency of the mousse, what do you think?
It's too firm, but in my timeframe, I had to up the gelatine levels.
Mousse is normally softer than that.
-Do you think this is a fitting end to the People's Banquet?
I think so. That's what's worrying me.
Deep breath now. I mean, there's been stress, pressure.
I 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.
Last to the pass, Tony can only hope
he hasn't overreached himself with three technical chocolate garnishes.
He cannot afford to take any chances. Phil's not far behind him, so Tony must get everything right.
He has rescued his white chocolate spheres
and is sticking them together, ready for their surprise filling. But what about his other tempered chocolate?
-We're getting to the business end of things, Tony. How has your chocolate come out?
-You tell me.
You had a bit of luck. Look at the shine on that!
Relieved to have pulled it off, Tony tops his mousse with his white chocolate bombe,
chocolate lattice and perfect chocolate shards, leaving Philip and Michael speechless.
And he delivers it to the pass with some crunchy pistachio biscuits.
-Happy with the presentation?
-Happy with the presentation. I was sweating about the presentation.
It's all tempered. It has shine, snap... Crackin'!
The kids named it because it's got monkey blood in there which is raspberry sorbet...raspberry coulis.
-I'm going to let you serve this up.
So we're there. "Ooh, I'll have a bit of this.
"Then I'll have a bit of that."
-And you can have your coulis and your chocolate.
And then you get your mousse...
-No wonder your kids love this, Tony!
-You get covered in it, eh?
I've not met any children that don't like it.
-Is that for me and you?
-That's for me and you.
Let's go for it.
Will Tony's chocolate revenge secure him a place in front of the judges tomorrow?
-Happy with how it went?
-Happy. A sigh of relief!
Are you happy we could serve it to 100 people?
Definitely. Mousse done in the fridge. Chocolate, once it's tempered, it's done.
-When you're tempering larger amounts, it's easier.
-Quite a spectacle.
-It's absolutely classic for sharing, eh?
-It's Tony again, isn't it?
-He's making us smile once more.
-Aye, he is.
-That's all the chocolate. And some monkey blood.
Tony's getting Gothic at the end of this banquet!
That's the chocolate mousse.
-Flavour profiles, happy with that?
-Yeah. It's great how it's come out.
Would you be worried that with all this chocolate, it could be somewhat rich?
It is a rich chocolate dessert.
-So you can have a little. That would do a table.
It's rich, like.
The raspberry is great with it. Some fresh raspberries might lighten it a wee bit.
-Is there a difference in the flavours of the chocolate?
-No, they are all being put into one, really.
-Are you happy that this fits the brief as a sharing dish?
-Sharing dish, nice for the whole table.
Looks impressive. It's got a surprise there.
People love chocolate. They can all dig in.
If they just want a bit of chocolate, have a bit of chocolate. There's a biscuit, the mousse. It's good.
-It's got me concerned. I think this is the strongest dish so far.
I'm chuffed to bits about my dessert. The tempering was my biggest worry.
It came off spectacularly well.
The pudding today ticks all the boxes. It's got to be a winning dish.
With their final courses delivered, there's nothing more the chefs can do, but await their fates.
I hope I'm not going home now. I would be gutted.
I'm two points behind Tony, so I'm nervous. I hope it's a high score.
They've cooked their hearts out for the chance to see their dishes at the People's Banquet,
but only the two highest scoring chefs will face the judges.
There are only a few points in it. Hopefully, this gets me through to tomorrow. Fingers crossed.
It's time for Alan to deliver his final verdict.
One of these chefs is going home.
Michael, oatmeal and hazelnut meringues with raspberries and cream...
You had great visual impact, ideal for sharing.
But for me, perhaps a little bit more technical ability on there.
Maybe just a bit more ambition with that dish.
Philip, strawberries, white chocolate and champagne...
Great flavours and I loved the concept of the cocktail.
Gelatine, a real negative. You know, it was set far too hard. That is a big "but" for me.
Tony, chocolate revenge...
Good chocolate work. You and that microwave, you're like brothers now.
And the tempering on the chocolate, a braver man than me to be doing that today.
If I look at the negative aspects, it might be seen to be a little bit rich.
I would have liked another texture, perhaps a nut or a savoury element just to cut through it.
Time to find out which two chefs are through to the judging chamber.
So, with a score of five for their dessert
and making them the chef with the highest total score across the week...
-Well done, Michael. Congratulations.
-You'll be cooking for the judges tomorrow.
That only leaves two of you. It's very, very close. There's only two points between you.
I'd like to announce that Tony, I've given your chocolate revenge...
That means, Philip, your strawberries with white chocolate is coming in at...
So that means, Tony Singh, you are going to be cooking for the judges tomorrow. Congratulations.
Very well done, Philip. Commiserations.
Tony and Michael, give it your all tomorrow. Well done, guys.
Well done, boys. Well done.
Mak' sure one of youse get through all the way.
-Help Scotland... Stamp the flag on to the banquet tables.
So with the highest total scores,
Michael and Tony are through to the next round.
Philip must now leave the competition.
I'm gutted not cooking for the judges tomorrow. It's not my technical ability.
The brief overall just killed me. I feel like a rag doll just now.
I'm happy I've done enough to cook for the judges. That's fantastic.
It's been a hard week, ups and downs, but ecstatic that I'm through to the final.
Tomorrow, the gloves are off as Tony and Michael go head-to-head for a place in the final.
Anything can happen when you play with fire.
-What's your point?
-You're getting aggressive.
Their fate is now in the hands of the judges.
It's just loads of ideas and very badly executed.
It's not exciting. It's something I'd get at home.
I'm hoping for something much better.
Subtitles by Subtext for Red Bee Media Ltd 2011
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It's the last chance for the chefs from Scotland to impress veteran chef Alan Murchison, as now the one with the lowest total score from across the week will leave the competition.
Michael Smith, Tony Singh and Philip Carnegie deliver their desserts, but which dish will earn top marks: 'chocolate revenge', oatmeal and hazelnut meringues with raspberries and cream, or strawberries with white chocolate and champagne?