Scotland Dessert Great British Menu


Scotland Dessert

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It's crunch time on Great British Menu for three of Scotland's superstar chefs.

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Classical Michael Smith, bold Tony Singh and technical Philip Carnegie

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are locked in battle for the chance to cook at the People's Banquet.

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Yesterday saw Tony claw back vital points with an unlikely main course.

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Ring pull. I don't even open the tin!

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Michael maintained his small lead.

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You've got a fire, Mike.

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-That's lovely(!)

-Today it's desserts and there's no room for error

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-as it's the last chance to prove their worth to former champion Alan Murchison.

-Nobody's safe.

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Any of these guys could win the competition or be going home early.

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I've had highs, lows, sleepless night. I'd be gutted to go first.

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It all comes down to this final course and Tony's putting his faith in a microwave.

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We'll be calling you Tony Ping if this works.

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This year's competition is all about creating the perfect food to share.

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-You can always come back for seconds.

-The contenders have been inspired by local heroes

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who bring people together through food. They'll be guests of honour at the People's Banquet.

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It's a fantastic idea. These chaps are never really in the limelight, so this is brilliant for them.

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This is their last chance to impress Alan Murchison, who only last year beat Tony and Michael

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for the Scottish crown.

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Desserts - technically difficult. I know how hard it is under these circumstances.

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A lot of chefs fall down on this. One mistake could swing this either way.

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In first place, with a total score of 22, is cool, calm Michael Smith,

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a returning regional finalist desperate for another shot at it.

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He's held his top spot all week with simple twists on Scottish classics,

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but he can't be complacent today.

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I have a small lead, but I've got to make this count. It's the finale.

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It's got to be spectacular, spot on.

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-We meet again.

-Indeed. So what is the dish you're doing?

-Oatmeal and hazelnut meringues

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-with raspberries and cream.

-Vanilla going through the meringue?

-No, I'll do a simple chantilly

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with a little hazelnut in it as the filling, with raspberries.

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-Will this be a feast for the eyes?

-I'll do a couple of little tricks to decorate it, have visual impact.

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People love a bit of theatre. Hopefully, this should have it.

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Michael's playing his cards close to his chest today. His meringues might sound simple,

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but the dramatic presentation will be anything but.

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I don't know how he's going to make this a spectacular dish.

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The meringues can go wrong in many ways. Without them he has no dish.

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In second place, with 19 points, is risk-taker Tony Singh

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whose jokey flavourful food has been hit or miss all week.

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He lost out last year and is throwing everything at this last course to stop history repeating.

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Today, pudding, I'm so determined to just make it right.

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I'm dying to get my dish for the judges to try. I need to win.

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-What's your dish today?

-Chocolate mousse,

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Chocolate Revenge - a thing we used to do for the kiddies.

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Revenge for what exactly?

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Well, that's the wowee part.

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-It's a bit...a bit different.

-A wee surprise?

-A wee surprise.

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-No rabbits in hats.

-It's the wee yin that came up with it.

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So your recipe, final dish,

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-has been developed by a child.

-Yes.

-Fantastic(!)

-Best critics, eh? They'll tell you if it's rubbish.

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-There has to be more to this, Tony. Have you got any tricks, any gadgetry?

-No.

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Just an old-fashioned technique to temper the chocolate, make shapes.

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-Nothing to do with that, is it?

-Yes.

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-Yeah.

-That's quite a precise thing. Can you get that precision in a 1970s microwave?

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Fingers crossed, yes.

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Tony's also banking on the element of surprise and visual wow factor,

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but tempering chocolate is a precise technique and entrusting it to a microwave might be a step too far.

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Tony is running a big risk today. Traditionally, you would temper chocolate on the top of the stove.

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To do that in a microwave is risky at best. His whole journey is going to come down

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to how much he trusts his microwave.

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Snapping at their heels with 17 points is new boy Philip Carnegie, the only chef with a Michelin star,

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but he's yet to win a course this week. He pulled in 7 yesterday

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with a far simpler main course than we've come to expect from him and he needs another high score.

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I've been through a journey with my scoring, so I'm just hoping that this course is my turn.

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Are you prepared for a hard day? We've got champagne,

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white wine, Grand Marnier... Are you cooking or having a swally?

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Well, I'll do a bit of cooking first then I'll have a wee swally.

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Today I'll be doing strawberry mousse, strawberry compote, just with some balsamic,

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-and I'll be doing a champagne butter ice cream.

-Champagne butter?

-Ice cream.

-OK.

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Pressure is on you. No mistakes, no second chances.

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I know. I hope this speaks for itself.

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Philip's reverting to his restauranty ways with an extremely technical dish to show his skill,

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but has he taken on more than he can handle?

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He's gone back to type.

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He's got half a dozen techniques that could go wrong. If it's right, he could catch up.

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But every single aspect must be right.

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Three different desserts from three very different chefs,

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-all desperate to cook at the People's Banquet.

-So whose is best for sharing?

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A nice cake, meringue, chocolate?

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Chocolate Revenge! They're all good.

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But there's only room for one on the banquet menu and two chefs in front of the judges tomorrow.

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Tension is rife in the kitchen.

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There's going to be a lot of pressure in there. Inside, their stomach will be churning.

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They've got one chance, one dish. Not a good place to be.

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No one's feeling the pressure more than Michelin-starred Philip.

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He's set himself another mammoth task, making a strawberry mousse cake, ice cream and cocktail

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in a last-ditch attempt to pull in the points. But will it pay off?

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-How's the busiest chef getting on?

-Aye, good. Aye.

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-Look at that.

-I've just got a bit of the orange liqueur in here.

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-Then I have the ice cream cocktail.

-Strawberry and champagne?

-Yes.

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And a wee bit of black pepper in it.

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He's hoping this celebratory element will give him the edge over Tony.

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I don't know if I'll be able to beat Tony or not.

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His dessert will be spectacular. That's what Tony's about, so... It's just going to be hard. Hard.

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With just two points separating them, a simple mistake could reverse both their fortunes.

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Is Tony beginning to regret using the microwave?

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Everything hinges on tempering the chocolate. Without it, it's just chocolate mousse and I'm stuffed.

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Just as Alan enters the kitchen, things start to go wrong.

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-How's the chocolate tempering going?

-BEEP!

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Is that a technical term?

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-The microwave's just not...

-Not playing the game?

-No.

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What are you looking to achieve?

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Nice, crisp snap, so it doesn't melt.

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We'll be calling you Tony Ping if you get this to work.

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It's a typical Tony gamble. Will it backfire today?

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-Careful there.

-It could play into the hands of Philip and Michael.

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You need eyes in the back of your head in this kitchen.

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Melting chocolate, tempering it in a microwave, you know...

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I've never seen a chocolate dessert, I don't think, on Great British Menu.

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We all know about Tony. He has loads of tricks. We'll see what happens.

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Michael's taking a risk, too. By planning such a simple dessert, he's left himself nowhere to hide.

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Those oatmeal and hazelnut meringues must be faultless or he could see himself slip down the rankings.

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-Under control?

-Time is tight. I've got a few targets to hit to push out all the stops.

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-How are your meringues?

-OK. They're in the oven. As long as the oven behaves itself.

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-I've just seen Tony turn it up to 250. Is that OK?

-I'll give him a slap.

-Chocolate meringues, he said.

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-Is that the Chocolate Revenge, is it?

-That's the revenge for you!

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He might be laughing now, but put a foot wrong and he could be sent home early.

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-It's not just his region he's fighting to represent.

-I've got to nail this for the community.

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I need to make sure they can be honoured at the final banquet.

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Challenged with seeking out local heroes to inspire his menu, Michael went to the Isle of Skye,

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the largest and most remote of the Inner Hebrides and home to just over 9,000 inhabitants.

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-He met schoolteachers Fiona McVicar and Kenneth MacDonald.

-Good evening!

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They're the founders of a highly successful supper and bingo night.

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They regularly bring their scattered community together to share a meal.

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-You've got a good crowd in.

-Yes, we normally have a full house. It's very popular.

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You must get huge satisfaction out of it when people enjoy it.

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The kids enjoy it, which is very important.

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It's a big hit with the older generation, too, who come to enjoy good food and good company.

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The enjoy the bingo, interact with the kids.

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-It's a great way to bring the community together.

-Oh, yes.

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You've got all generations coming and everybody has a good time.

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Three and five, thirty-five.

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Bingo underway, it's a perfect place to road test his meringues,

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a dessert famed local Pavlova maker Rona Cairns has been bringing to the night for over a year.

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-Any secret techniques today?

-Well, switch the oven off and leave it in the oven,

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with the oven door shut. That makes the marshmallowy bit.

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My secret is lace the cream with loads of booze!

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Michael's planning to use whisky in a surprising way, but will it be his undoing today?

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-It's quite strong!

-I was going to put more in!

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It's time for a taste test with four volunteers.

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-This is so delicious, I can't stop eating it.

-That's the stuff!

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Now for the vote. Michael's got one yes for his whisky cream.

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-I'm going to vote for this one on the right.

-Can I go for the same?

-That's two-one for Rona.

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-Kenneth has the final vote.

-I'll go for the one with the dram.

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-This one.

-It's a draw.

-Excellent. That's great, isn't it?

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-A draw's good.

-Yeah.

-That's what we like. Well done.

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Michael has a surprise in store for supper club founder Fiona -

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an invite to the banquet should he win.

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-How do you feel about that? Is that good? I'll take that as a yes!

-Amazing!

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People who organise these events really are the ones who deserve a huge amount of recognition.

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The least I and the other chefs can do is put on a fantastic banquet for them.

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Back in the kitchen, three chefs are battling for two places in front of the judges.

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Michael's banking on oatmeal and hazelnut meringue and hasn't shown his show stopping presentation.

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Philip's gone chef-y with strawberry gateau and champagne ice cream.

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And Tony's looking to transform chocolate mousse into a banquet dish with three risky garnishes.

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Scoring their dishes is former champion Alan Murchison, who pipped Tony and Michael last year

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-and today will send one chef home.

-We're starting to see nerves.

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The pressure's starting to build. They've got one chance, make or break.

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It comes down to the dessert, the presentation and final delivery.

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With plating up fast approaching, all three chefs are focusing on presentation,

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something Alan thinks is crucial.

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Philip's going down the classical route with his gateau. His sponge has a strawberry mousse filling

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-and Tony, also making a mousse, is watching closely.

-What's in it?

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-Just a fresh strawberry puree, orange liqueur, whipped cream, gelatine...

-Just dead simple.

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-Yeah, yeah.

-Mine is chocolate, gelatine, whipped cream.

-That's it.

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-No alcohol, just in case somebody disnae drink it!

-Philip and Michael hadn't thought about that.

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-You got any booze in yours, Michael?

-Very small amount...but there might be a wee twist in it.

-Ah!

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-It might be an option.

-An option. Right, OK. Interesting.

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-Michael is being cagey, but he thinks he has a winning trick up his sleeve.

-I want it to be visual.

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I want it to be engaging, something that could be carried into a banquet and you'd get a wow factor from it.

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Tony is looking to elevate his simple chocolate mousse with three elaborate chocolate garnishes,

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made from his risky tempered chocolate,

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a technique he won't know has worked until it sets solid.

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If the tempered chocolate works, whoever goes for the pudding first will get a surprise.

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His surprise is a bombe made from spheres of white chocolate,

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filled with something Tony's children call "monkey blood".

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But there's a new problem.

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Have we got any clingfilm?

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We've lost one of the spheres. If it doesn't join properly, that's me stuffed.

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Without his bombe, Tony's dessert is just a mousse.

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-Have you got time to do it again?

-Not as such. I'll need to motor.

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-You might have to adjust the dish.

-I might have to adjust the dish.

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-BLEEP

-It's too hot. Is there any stoves on?

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Tony is not the only one feeling the heat. Michael's oatmeal and hazelnut meringues have gone to plan,

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but the real work begins with this dessert's presentation and time isn't on his side.

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-All coming together, chef?

-This is a very last-minute dessert, Alan.

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Once all the components are there, it's about assembling the dish and it's up and out.

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I'm going to leave you to it, Mike. You're looking almost flustered, dare I say it.

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Michael has kept his cool all week. Could this be the dish that breaks him?

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There's a bit of panic going on. Michael, for the first time, is looking flustered.

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He's first to present his dessert today, so he's up against it.

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I'm not sure he's got the visual aspect right. It's just a beige tower. We'll see when it comes up.

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What Alan doesn't know is Michael is building his dessert around a whisky bottle,

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a surprise talking point the guests can have at the end of the meal.

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Finally, he decorates his meringues with freeze-dried raspberries, honeycomb and raspberry paper.

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Has he done enough to stay out in front and cook for the judges tomorrow?

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That bad boy...

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You've got a whisky bottle hidden in there.

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You weren't supposed to notice that. That's a surprise.

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-How do you want it served up, Mike?

-Just get stuck in now.

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Help yourself to some meringues, take some sauce. Just take whatever you want.

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-OK.

-Ideally, everyone at the table would all be going for it.

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I'll leave you boys with the big one. Myself and Mike will go and taste this.

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Alan's in on the secret. What does he think of Michael's showstopper?

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Do you feel this is a grand enough dish for the final banquet?

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Well, the presentation, I think, is there.

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I think it has that element of spectacle.

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I could imagine those being carried into a banquet, put on the table.

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-The wow factor, it's there. It's got a wee surprise in it if you want a dram.

-Yeah.

-That's very canny.

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-Aye, that is clever.

-Very canny.

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Happy with how the meringues came out?

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They've got a little bit of crunch. It makes them use their fingers. It keeps it fun.

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Do you like a chewy meringue or are you a dry meringue kind of guy?

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-I like a chewy meringue.

-Those are certainly chewy meringues.

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I think he's nailed his meringues.

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Chewy, crunchy.

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-You get the oatmeal.

-Hmm.

-And the "rassers" are cracking.

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Raspberry paper...

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-I'm never keen on this kind of stuff.

-No?

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It sticks to my teeth.

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-Vanilla... Is that in the cream there?

-It's just a Chantilly cream.

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Have you done enough?

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Well, I hope so. I really do hope so.

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Alan wasn't giving anything away there at all, so he's got me a bit nervous.

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Tony and Phil, they're not far behind me. They could catch me up.

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Philip's strawberry gateau is up next and he has everything under control,

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-unlike Tony who is desperately trying to rescue his spheres.

-BLEEP

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I want to stay in front of Philip. So, seven elements, it could be his undoing, but it could be my undoing.

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Philip is pulling out all the stops for a chance to cook for the judges.

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He's serving his gateau in slices, so it's easily shared with balls of champagne butter ice cream

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and a strawberry, champagne and black pepper cocktail.

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He's got it all to the pass, but has he done enough?

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Pretty colours.

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-OK, Philip, shall we go and have a taste?

-Yeah.

-Let's do it.

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Time to find out if Philip's strawberry gateau is spectacular enough

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to keep him in the competition.

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-It looks good.

-It looks smart.

-Yeah.

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This bit of ice cream is melting a wee bit.

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-That was one of my worries with it.

-Hmm!

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Happy with the dish overall?

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Yeah, I mean, that's what I had in my mindset.

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That is champagne and butter. No doubt about that.

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I wouldn't be able to eat anywhere near as much as that.

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If it melts that quickly, it would be difficult to send out 100 at the same time.

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-Cheers.

-Cheers.

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-Strawberry and black pepper?

-Hmm. And a wee bit of champagne.

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Because it's meant to refresh your palate after the ice cream.

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Maybe a bit more champagne for me.

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-The mousse is too rubbery.

-Do you think it's over-set?

-Just a bit.

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Consistency of the mousse, what do you think?

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It's too firm, but in my timeframe, I had to up the gelatine levels.

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Mousse is normally softer than that.

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-Do you think this is a fitting end to the People's Banquet?

-Champagne, strawberries?

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I think so. That's what's worrying me.

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Deep breath now. I mean, there's been stress, pressure.

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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.

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Last to the pass, Tony can only hope

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he hasn't overreached himself with three technical chocolate garnishes.

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He cannot afford to take any chances. Phil's not far behind him, so Tony must get everything right.

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He has rescued his white chocolate spheres

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and is sticking them together, ready for their surprise filling. But what about his other tempered chocolate?

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-We're getting to the business end of things, Tony. How has your chocolate come out?

-You tell me.

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You had a bit of luck. Look at the shine on that!

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Relieved to have pulled it off, Tony tops his mousse with his white chocolate bombe,

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chocolate lattice and perfect chocolate shards, leaving Philip and Michael speechless.

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And he delivers it to the pass with some crunchy pistachio biscuits.

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-Happy with the presentation?

-Happy with the presentation. I was sweating about the presentation.

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It's all tempered. It has shine, snap... Crackin'!

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The kids named it because it's got monkey blood in there which is raspberry sorbet...raspberry coulis.

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-I'm going to let you serve this up.

-No problem.

0:22:080:22:12

So we're there. "Ooh, I'll have a bit of this.

0:22:120:22:15

"Then I'll have a bit of that."

0:22:150:22:17

And then...

0:22:170:22:19

-Monkey blood.

-Monkey blood.

-And you can have your coulis and your chocolate.

0:22:210:22:26

And then you get your mousse...

0:22:260:22:29

-No wonder your kids love this, Tony!

-You get covered in it, eh?

0:22:290:22:34

I've not met any children that don't like it.

0:22:340:22:37

-Is that for me and you?

-That's for me and you.

0:22:370:22:40

Let's go for it.

0:22:400:22:42

Will Tony's chocolate revenge secure him a place in front of the judges tomorrow?

0:22:440:22:49

-Happy with how it went?

-Happy. A sigh of relief!

0:22:490:22:53

Are you happy we could serve it to 100 people?

0:22:530:22:55

Definitely. Mousse done in the fridge. Chocolate, once it's tempered, it's done.

0:22:550:23:02

-When you're tempering larger amounts, it's easier.

-Yeah.

0:23:020:23:06

-Quite a spectacle.

-It's absolutely classic for sharing, eh?

0:23:060:23:09

-It's Tony again, isn't it?

-It is.

-He's making us smile once more.

0:23:090:23:13

-Aye, he is.

-That's all the chocolate. And some monkey blood.

0:23:130:23:17

Tony's getting Gothic at the end of this banquet!

0:23:170:23:21

That's the chocolate mousse.

0:23:220:23:25

-Flavour profiles, happy with that?

-Yeah. It's great how it's come out.

0:23:250:23:30

Would you be worried that with all this chocolate, it could be somewhat rich?

0:23:300:23:35

It is a rich chocolate dessert.

0:23:350:23:37

-OK.

-So you can have a little. That would do a table.

-Yes.

0:23:370:23:41

It's rich, like.

0:23:430:23:45

Hmm.

0:23:450:23:46

The raspberry is great with it. Some fresh raspberries might lighten it a wee bit.

0:23:460:23:51

-Is there a difference in the flavours of the chocolate?

-No, they are all being put into one, really.

0:23:510:23:58

-Are you happy that this fits the brief as a sharing dish?

-Sharing dish, nice for the whole table.

0:23:580:24:04

Looks impressive. It's got a surprise there.

0:24:040:24:07

People love chocolate. They can all dig in.

0:24:070:24:10

If they just want a bit of chocolate, have a bit of chocolate. There's a biscuit, the mousse. It's good.

0:24:100:24:16

-It's got me concerned. I think this is the strongest dish so far.

-Yeah.

0:24:160:24:21

I'm chuffed to bits about my dessert. The tempering was my biggest worry.

0:24:210:24:26

It came off spectacularly well.

0:24:260:24:29

The pudding today ticks all the boxes. It's got to be a winning dish.

0:24:290:24:34

With their final courses delivered, there's nothing more the chefs can do, but await their fates.

0:24:340:24:40

I hope I'm not going home now. I would be gutted.

0:24:400:24:43

I'm two points behind Tony, so I'm nervous. I hope it's a high score.

0:24:430:24:48

They've cooked their hearts out for the chance to see their dishes at the People's Banquet,

0:24:480:24:53

but only the two highest scoring chefs will face the judges.

0:24:530:24:57

There are only a few points in it. Hopefully, this gets me through to tomorrow. Fingers crossed.

0:24:570:25:03

It's time for Alan to deliver his final verdict.

0:25:050:25:08

One of these chefs is going home.

0:25:080:25:11

Michael, oatmeal and hazelnut meringues with raspberries and cream...

0:25:110:25:16

You had great visual impact, ideal for sharing.

0:25:160:25:19

But for me, perhaps a little bit more technical ability on there.

0:25:190:25:25

Maybe just a bit more ambition with that dish.

0:25:250:25:28

Philip, strawberries, white chocolate and champagne...

0:25:310:25:35

Great flavours and I loved the concept of the cocktail.

0:25:350:25:39

Gelatine, a real negative. You know, it was set far too hard. That is a big "but" for me.

0:25:390:25:46

Tony, chocolate revenge...

0:25:480:25:51

Good chocolate work. You and that microwave, you're like brothers now.

0:25:520:25:56

And the tempering on the chocolate, a braver man than me to be doing that today.

0:25:560:26:02

If I look at the negative aspects, it might be seen to be a little bit rich.

0:26:020:26:07

I would have liked another texture, perhaps a nut or a savoury element just to cut through it.

0:26:070:26:13

Time to find out which two chefs are through to the judging chamber.

0:26:140:26:18

So, with a score of five for their dessert

0:26:230:26:27

and making them the chef with the highest total score across the week...

0:26:270:26:32

Michael Smith.

0:26:320:26:34

-Well done, Michael. Congratulations.

-Thank you.

-You'll be cooking for the judges tomorrow.

0:26:340:26:40

That only leaves two of you. It's very, very close. There's only two points between you.

0:26:440:26:50

I'd like to announce that Tony, I've given your chocolate revenge...

0:26:550:26:59

..six points.

0:27:010:27:03

That means, Philip, your strawberries with white chocolate is coming in at...

0:27:030:27:08

five points.

0:27:080:27:10

So that means, Tony Singh, you are going to be cooking for the judges tomorrow. Congratulations.

0:27:110:27:17

Very well done, Philip. Commiserations.

0:27:180:27:21

Tony and Michael, give it your all tomorrow. Well done, guys.

0:27:210:27:27

Well done, boys. Well done.

0:27:270:27:29

-Well done.

-Well done.

0:27:290:27:32

Mak' sure one of youse get through all the way.

0:27:320:27:35

-Help Scotland... Stamp the flag on to the banquet tables.

-Yeah.

0:27:350:27:40

So with the highest total scores,

0:27:400:27:43

Michael and Tony are through to the next round.

0:27:430:27:46

Philip must now leave the competition.

0:27:460:27:49

I'm gutted not cooking for the judges tomorrow. It's not my technical ability.

0:27:490:27:55

The brief overall just killed me. I feel like a rag doll just now.

0:27:550:27:59

I'm happy I've done enough to cook for the judges. That's fantastic.

0:27:590:28:03

It's been a hard week, ups and downs, but ecstatic that I'm through to the final.

0:28:030:28:08

Tomorrow, the gloves are off as Tony and Michael go head-to-head for a place in the final.

0:28:080:28:13

Anything can happen when you play with fire.

0:28:130:28:16

-Two minutes.

-What's your point?

-You're getting aggressive.

0:28:160:28:19

Their fate is now in the hands of the judges.

0:28:190:28:22

It's just loads of ideas and very badly executed.

0:28:220:28:26

It's not exciting. It's something I'd get at home.

0:28:260:28:29

I'm hoping for something much better.

0:28:290:28:31

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0:28:460:28:50

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