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It's crunch time on Great British Menu for three of Scotland's superstar chefs. | 0:00:02 | 0:00:09 | |
Classical Michael Smith, bold Tony Singh and technical Philip Carnegie | 0:00:09 | 0:00:13 | |
are locked in battle for the chance to cook at the People's Banquet. | 0:00:13 | 0:00:18 | |
Yesterday saw Tony claw back vital points with an unlikely main course. | 0:00:18 | 0:00:23 | |
Ring pull. I don't even open the tin! | 0:00:23 | 0:00:27 | |
Michael maintained his small lead. | 0:00:27 | 0:00:30 | |
You've got a fire, Mike. | 0:00:30 | 0:00:32 | |
-That's lovely(!) -Today it's desserts and there's no room for error | 0:00:33 | 0:00:39 | |
-as it's the last chance to prove their worth to former champion Alan Murchison. -Nobody's safe. | 0:00:39 | 0:00:45 | |
Any of these guys could win the competition or be going home early. | 0:00:45 | 0:00:50 | |
I've had highs, lows, sleepless night. I'd be gutted to go first. | 0:00:50 | 0:00:54 | |
It all comes down to this final course and Tony's putting his faith in a microwave. | 0:00:54 | 0:01:00 | |
We'll be calling you Tony Ping if this works. | 0:01:00 | 0:01:04 | |
This year's competition is all about creating the perfect food to share. | 0:01:15 | 0:01:20 | |
-You can always come back for seconds. -The contenders have been inspired by local heroes | 0:01:20 | 0:01:26 | |
who bring people together through food. They'll be guests of honour at the People's Banquet. | 0:01:26 | 0:01:31 | |
It's a fantastic idea. These chaps are never really in the limelight, so this is brilliant for them. | 0:01:31 | 0:01:37 | |
This is their last chance to impress Alan Murchison, who only last year beat Tony and Michael | 0:01:37 | 0:01:43 | |
for the Scottish crown. | 0:01:43 | 0:01:46 | |
Desserts - technically difficult. I know how hard it is under these circumstances. | 0:01:46 | 0:01:52 | |
A lot of chefs fall down on this. One mistake could swing this either way. | 0:01:52 | 0:01:58 | |
In first place, with a total score of 22, is cool, calm Michael Smith, | 0:01:59 | 0:02:05 | |
a returning regional finalist desperate for another shot at it. | 0:02:05 | 0:02:09 | |
He's held his top spot all week with simple twists on Scottish classics, | 0:02:09 | 0:02:14 | |
but he can't be complacent today. | 0:02:14 | 0:02:17 | |
I have a small lead, but I've got to make this count. It's the finale. | 0:02:17 | 0:02:22 | |
It's got to be spectacular, spot on. | 0:02:22 | 0:02:24 | |
-We meet again. -Indeed. So what is the dish you're doing? -Oatmeal and hazelnut meringues | 0:02:27 | 0:02:32 | |
-with raspberries and cream. -Vanilla going through the meringue? -No, I'll do a simple chantilly | 0:02:32 | 0:02:39 | |
with a little hazelnut in it as the filling, with raspberries. | 0:02:39 | 0:02:45 | |
-Will this be a feast for the eyes? -I'll do a couple of little tricks to decorate it, have visual impact. | 0:02:45 | 0:02:51 | |
People love a bit of theatre. Hopefully, this should have it. | 0:02:51 | 0:02:56 | |
Michael's playing his cards close to his chest today. His meringues might sound simple, | 0:02:56 | 0:03:02 | |
but the dramatic presentation will be anything but. | 0:03:02 | 0:03:06 | |
I don't know how he's going to make this a spectacular dish. | 0:03:06 | 0:03:11 | |
The meringues can go wrong in many ways. Without them he has no dish. | 0:03:11 | 0:03:15 | |
In second place, with 19 points, is risk-taker Tony Singh | 0:03:16 | 0:03:20 | |
whose jokey flavourful food has been hit or miss all week. | 0:03:20 | 0:03:25 | |
He lost out last year and is throwing everything at this last course to stop history repeating. | 0:03:25 | 0:03:32 | |
Today, pudding, I'm so determined to just make it right. | 0:03:32 | 0:03:37 | |
I'm dying to get my dish for the judges to try. I need to win. | 0:03:37 | 0:03:41 | |
-What's your dish today? -Chocolate mousse, | 0:03:44 | 0:03:48 | |
Chocolate Revenge - a thing we used to do for the kiddies. | 0:03:48 | 0:03:52 | |
Revenge for what exactly? | 0:03:52 | 0:03:55 | |
Well, that's the wowee part. | 0:03:55 | 0:03:57 | |
-It's a bit...a bit different. -A wee surprise? -A wee surprise. | 0:03:57 | 0:04:01 | |
-No rabbits in hats. -It's the wee yin that came up with it. | 0:04:01 | 0:04:06 | |
So your recipe, final dish, | 0:04:06 | 0:04:08 | |
-has been developed by a child. -Yes. -Fantastic(!) -Best critics, eh? They'll tell you if it's rubbish. | 0:04:08 | 0:04:14 | |
-There has to be more to this, Tony. Have you got any tricks, any gadgetry? -No. | 0:04:14 | 0:04:20 | |
Just an old-fashioned technique to temper the chocolate, make shapes. | 0:04:20 | 0:04:25 | |
-Nothing to do with that, is it? -Yes. | 0:04:25 | 0:04:28 | |
-Yeah. -That's quite a precise thing. Can you get that precision in a 1970s microwave? | 0:04:28 | 0:04:35 | |
Fingers crossed, yes. | 0:04:35 | 0:04:37 | |
Tony's also banking on the element of surprise and visual wow factor, | 0:04:37 | 0:04:42 | |
but tempering chocolate is a precise technique and entrusting it to a microwave might be a step too far. | 0:04:42 | 0:04:48 | |
Tony is running a big risk today. Traditionally, you would temper chocolate on the top of the stove. | 0:04:48 | 0:04:55 | |
To do that in a microwave is risky at best. His whole journey is going to come down | 0:04:55 | 0:05:01 | |
to how much he trusts his microwave. | 0:05:01 | 0:05:04 | |
Snapping at their heels with 17 points is new boy Philip Carnegie, the only chef with a Michelin star, | 0:05:04 | 0:05:10 | |
but he's yet to win a course this week. He pulled in 7 yesterday | 0:05:10 | 0:05:15 | |
with a far simpler main course than we've come to expect from him and he needs another high score. | 0:05:15 | 0:05:22 | |
I've been through a journey with my scoring, so I'm just hoping that this course is my turn. | 0:05:22 | 0:05:28 | |
Are you prepared for a hard day? We've got champagne, | 0:05:31 | 0:05:35 | |
white wine, Grand Marnier... Are you cooking or having a swally? | 0:05:35 | 0:05:40 | |
Well, I'll do a bit of cooking first then I'll have a wee swally. | 0:05:40 | 0:05:45 | |
Today I'll be doing strawberry mousse, strawberry compote, just with some balsamic, | 0:05:45 | 0:05:51 | |
-and I'll be doing a champagne butter ice cream. -Champagne butter? -Ice cream. -OK. | 0:05:51 | 0:05:57 | |
Pressure is on you. No mistakes, no second chances. | 0:05:57 | 0:06:01 | |
I know. I hope this speaks for itself. | 0:06:01 | 0:06:05 | |
Philip's reverting to his restauranty ways with an extremely technical dish to show his skill, | 0:06:05 | 0:06:11 | |
but has he taken on more than he can handle? | 0:06:11 | 0:06:15 | |
He's gone back to type. | 0:06:15 | 0:06:17 | |
He's got half a dozen techniques that could go wrong. If it's right, he could catch up. | 0:06:17 | 0:06:22 | |
But every single aspect must be right. | 0:06:22 | 0:06:26 | |
Three different desserts from three very different chefs, | 0:06:32 | 0:06:37 | |
-all desperate to cook at the People's Banquet. -So whose is best for sharing? | 0:06:37 | 0:06:43 | |
A nice cake, meringue, chocolate? | 0:06:43 | 0:06:45 | |
Chocolate Revenge! They're all good. | 0:06:45 | 0:06:47 | |
But there's only room for one on the banquet menu and two chefs in front of the judges tomorrow. | 0:06:47 | 0:06:54 | |
Tension is rife in the kitchen. | 0:06:54 | 0:06:57 | |
There's going to be a lot of pressure in there. Inside, their stomach will be churning. | 0:06:57 | 0:07:04 | |
They've got one chance, one dish. Not a good place to be. | 0:07:04 | 0:07:07 | |
No one's feeling the pressure more than Michelin-starred Philip. | 0:07:07 | 0:07:12 | |
He's set himself another mammoth task, making a strawberry mousse cake, ice cream and cocktail | 0:07:12 | 0:07:19 | |
in a last-ditch attempt to pull in the points. But will it pay off? | 0:07:19 | 0:07:24 | |
-How's the busiest chef getting on? -Aye, good. Aye. | 0:07:24 | 0:07:27 | |
-Look at that. -I've just got a bit of the orange liqueur in here. | 0:07:27 | 0:07:33 | |
-Then I have the ice cream cocktail. -Strawberry and champagne? -Yes. | 0:07:33 | 0:07:38 | |
And a wee bit of black pepper in it. | 0:07:38 | 0:07:40 | |
He's hoping this celebratory element will give him the edge over Tony. | 0:07:41 | 0:07:45 | |
I don't know if I'll be able to beat Tony or not. | 0:07:45 | 0:07:50 | |
His dessert will be spectacular. That's what Tony's about, so... It's just going to be hard. Hard. | 0:07:50 | 0:07:57 | |
With just two points separating them, a simple mistake could reverse both their fortunes. | 0:07:58 | 0:08:05 | |
Is Tony beginning to regret using the microwave? | 0:08:05 | 0:08:09 | |
Everything hinges on tempering the chocolate. Without it, it's just chocolate mousse and I'm stuffed. | 0:08:09 | 0:08:15 | |
Just as Alan enters the kitchen, things start to go wrong. | 0:08:17 | 0:08:21 | |
-How's the chocolate tempering going? -BEEP! | 0:08:21 | 0:08:24 | |
Is that a technical term? | 0:08:24 | 0:08:26 | |
-The microwave's just not... -Not playing the game? -No. | 0:08:26 | 0:08:31 | |
What are you looking to achieve? | 0:08:31 | 0:08:33 | |
Nice, crisp snap, so it doesn't melt. | 0:08:33 | 0:08:36 | |
We'll be calling you Tony Ping if you get this to work. | 0:08:36 | 0:08:40 | |
It's a typical Tony gamble. Will it backfire today? | 0:08:40 | 0:08:44 | |
-Careful there. -It could play into the hands of Philip and Michael. | 0:08:46 | 0:08:51 | |
You need eyes in the back of your head in this kitchen. | 0:08:53 | 0:08:56 | |
Melting chocolate, tempering it in a microwave, you know... | 0:08:56 | 0:09:01 | |
I've never seen a chocolate dessert, I don't think, on Great British Menu. | 0:09:01 | 0:09:07 | |
We all know about Tony. He has loads of tricks. We'll see what happens. | 0:09:07 | 0:09:12 | |
Michael's taking a risk, too. By planning such a simple dessert, he's left himself nowhere to hide. | 0:09:12 | 0:09:18 | |
Those oatmeal and hazelnut meringues must be faultless or he could see himself slip down the rankings. | 0:09:18 | 0:09:25 | |
-Under control? -Time is tight. I've got a few targets to hit to push out all the stops. | 0:09:27 | 0:09:32 | |
-How are your meringues? -OK. They're in the oven. As long as the oven behaves itself. | 0:09:32 | 0:09:38 | |
-I've just seen Tony turn it up to 250. Is that OK? -I'll give him a slap. -Chocolate meringues, he said. | 0:09:38 | 0:09:45 | |
-Is that the Chocolate Revenge, is it? -That's the revenge for you! | 0:09:45 | 0:09:49 | |
He might be laughing now, but put a foot wrong and he could be sent home early. | 0:09:49 | 0:09:55 | |
-It's not just his region he's fighting to represent. -I've got to nail this for the community. | 0:09:55 | 0:10:01 | |
I need to make sure they can be honoured at the final banquet. | 0:10:01 | 0:10:06 | |
Challenged with seeking out local heroes to inspire his menu, Michael went to the Isle of Skye, | 0:10:06 | 0:10:12 | |
the largest and most remote of the Inner Hebrides and home to just over 9,000 inhabitants. | 0:10:12 | 0:10:18 | |
-He met schoolteachers Fiona McVicar and Kenneth MacDonald. -Good evening! | 0:10:18 | 0:10:23 | |
They're the founders of a highly successful supper and bingo night. | 0:10:23 | 0:10:27 | |
They regularly bring their scattered community together to share a meal. | 0:10:27 | 0:10:32 | |
-You've got a good crowd in. -Yes, we normally have a full house. It's very popular. | 0:10:32 | 0:10:38 | |
You must get huge satisfaction out of it when people enjoy it. | 0:10:38 | 0:10:42 | |
The kids enjoy it, which is very important. | 0:10:42 | 0:10:45 | |
It's a big hit with the older generation, too, who come to enjoy good food and good company. | 0:10:45 | 0:10:53 | |
The enjoy the bingo, interact with the kids. | 0:10:53 | 0:10:58 | |
-It's a great way to bring the community together. -Oh, yes. | 0:10:58 | 0:11:02 | |
You've got all generations coming and everybody has a good time. | 0:11:02 | 0:11:06 | |
Three and five, thirty-five. | 0:11:08 | 0:11:11 | |
Bingo underway, it's a perfect place to road test his meringues, | 0:11:11 | 0:11:15 | |
a dessert famed local Pavlova maker Rona Cairns has been bringing to the night for over a year. | 0:11:15 | 0:11:21 | |
-Any secret techniques today? -Well, switch the oven off and leave it in the oven, | 0:11:21 | 0:11:27 | |
with the oven door shut. That makes the marshmallowy bit. | 0:11:27 | 0:11:31 | |
My secret is lace the cream with loads of booze! | 0:11:31 | 0:11:34 | |
Michael's planning to use whisky in a surprising way, but will it be his undoing today? | 0:11:34 | 0:11:41 | |
-It's quite strong! -I was going to put more in! | 0:11:41 | 0:11:44 | |
It's time for a taste test with four volunteers. | 0:11:44 | 0:11:49 | |
-This is so delicious, I can't stop eating it. -That's the stuff! | 0:11:49 | 0:11:53 | |
Now for the vote. Michael's got one yes for his whisky cream. | 0:11:53 | 0:11:57 | |
-I'm going to vote for this one on the right. -Can I go for the same? -That's two-one for Rona. | 0:11:57 | 0:12:04 | |
-Kenneth has the final vote. -I'll go for the one with the dram. | 0:12:04 | 0:12:08 | |
-This one. -It's a draw. -Excellent. That's great, isn't it? | 0:12:08 | 0:12:13 | |
-A draw's good. -Yeah. -That's what we like. Well done. | 0:12:13 | 0:12:17 | |
Michael has a surprise in store for supper club founder Fiona - | 0:12:17 | 0:12:21 | |
an invite to the banquet should he win. | 0:12:21 | 0:12:24 | |
-How do you feel about that? Is that good? I'll take that as a yes! -Amazing! | 0:12:24 | 0:12:30 | |
People who organise these events really are the ones who deserve a huge amount of recognition. | 0:12:30 | 0:12:38 | |
The least I and the other chefs can do is put on a fantastic banquet for them. | 0:12:38 | 0:12:43 | |
Back in the kitchen, three chefs are battling for two places in front of the judges. | 0:12:47 | 0:12:53 | |
Michael's banking on oatmeal and hazelnut meringue and hasn't shown his show stopping presentation. | 0:12:53 | 0:12:59 | |
Philip's gone chef-y with strawberry gateau and champagne ice cream. | 0:12:59 | 0:13:03 | |
And Tony's looking to transform chocolate mousse into a banquet dish with three risky garnishes. | 0:13:03 | 0:13:09 | |
Scoring their dishes is former champion Alan Murchison, who pipped Tony and Michael last year | 0:13:09 | 0:13:16 | |
-and today will send one chef home. -We're starting to see nerves. | 0:13:16 | 0:13:20 | |
The pressure's starting to build. They've got one chance, make or break. | 0:13:20 | 0:13:25 | |
It comes down to the dessert, the presentation and final delivery. | 0:13:25 | 0:13:30 | |
With plating up fast approaching, all three chefs are focusing on presentation, | 0:13:32 | 0:13:38 | |
something Alan thinks is crucial. | 0:13:38 | 0:13:41 | |
Philip's going down the classical route with his gateau. His sponge has a strawberry mousse filling | 0:13:41 | 0:13:47 | |
-and Tony, also making a mousse, is watching closely. -What's in it? | 0:13:47 | 0:13:51 | |
-Just a fresh strawberry puree, orange liqueur, whipped cream, gelatine... -Just dead simple. | 0:13:51 | 0:13:58 | |
-Yeah, yeah. -Mine is chocolate, gelatine, whipped cream. -That's it. | 0:13:58 | 0:14:03 | |
-No alcohol, just in case somebody disnae drink it! -Philip and Michael hadn't thought about that. | 0:14:03 | 0:14:10 | |
-You got any booze in yours, Michael? -Very small amount...but there might be a wee twist in it. -Ah! | 0:14:10 | 0:14:16 | |
-It might be an option. -An option. Right, OK. Interesting. | 0:14:16 | 0:14:21 | |
-Michael is being cagey, but he thinks he has a winning trick up his sleeve. -I want it to be visual. | 0:14:21 | 0:14:27 | |
I want it to be engaging, something that could be carried into a banquet and you'd get a wow factor from it. | 0:14:27 | 0:14:34 | |
Tony is looking to elevate his simple chocolate mousse with three elaborate chocolate garnishes, | 0:14:34 | 0:14:39 | |
made from his risky tempered chocolate, | 0:14:39 | 0:14:42 | |
a technique he won't know has worked until it sets solid. | 0:14:42 | 0:14:46 | |
If the tempered chocolate works, whoever goes for the pudding first will get a surprise. | 0:14:46 | 0:14:51 | |
His surprise is a bombe made from spheres of white chocolate, | 0:14:51 | 0:14:55 | |
filled with something Tony's children call "monkey blood". | 0:14:55 | 0:15:00 | |
But there's a new problem. | 0:15:00 | 0:15:02 | |
Have we got any clingfilm? | 0:15:02 | 0:15:04 | |
We've lost one of the spheres. If it doesn't join properly, that's me stuffed. | 0:15:04 | 0:15:10 | |
Without his bombe, Tony's dessert is just a mousse. | 0:15:10 | 0:15:13 | |
-Have you got time to do it again? -Not as such. I'll need to motor. | 0:15:13 | 0:15:17 | |
-You might have to adjust the dish. -I might have to adjust the dish. | 0:15:17 | 0:15:22 | |
-BLEEP -It's too hot. Is there any stoves on? | 0:15:24 | 0:15:27 | |
Tony is not the only one feeling the heat. Michael's oatmeal and hazelnut meringues have gone to plan, | 0:15:31 | 0:15:38 | |
but the real work begins with this dessert's presentation and time isn't on his side. | 0:15:38 | 0:15:44 | |
-All coming together, chef? -This is a very last-minute dessert, Alan. | 0:15:44 | 0:15:48 | |
Once all the components are there, it's about assembling the dish and it's up and out. | 0:15:48 | 0:15:53 | |
I'm going to leave you to it, Mike. You're looking almost flustered, dare I say it. | 0:15:53 | 0:15:59 | |
Michael has kept his cool all week. Could this be the dish that breaks him? | 0:15:59 | 0:16:04 | |
There's a bit of panic going on. Michael, for the first time, is looking flustered. | 0:16:04 | 0:16:09 | |
He's first to present his dessert today, so he's up against it. | 0:16:09 | 0:16:13 | |
I'm not sure he's got the visual aspect right. It's just a beige tower. We'll see when it comes up. | 0:16:13 | 0:16:19 | |
What Alan doesn't know is Michael is building his dessert around a whisky bottle, | 0:16:19 | 0:16:25 | |
a surprise talking point the guests can have at the end of the meal. | 0:16:25 | 0:16:29 | |
Finally, he decorates his meringues with freeze-dried raspberries, honeycomb and raspberry paper. | 0:16:29 | 0:16:36 | |
Has he done enough to stay out in front and cook for the judges tomorrow? | 0:16:36 | 0:16:41 | |
That bad boy... | 0:16:44 | 0:16:46 | |
You've got a whisky bottle hidden in there. | 0:16:46 | 0:16:49 | |
You weren't supposed to notice that. That's a surprise. | 0:16:49 | 0:16:53 | |
-How do you want it served up, Mike? -Just get stuck in now. | 0:16:53 | 0:16:57 | |
Help yourself to some meringues, take some sauce. Just take whatever you want. | 0:16:58 | 0:17:03 | |
-OK. -Ideally, everyone at the table would all be going for it. | 0:17:03 | 0:17:08 | |
I'll leave you boys with the big one. Myself and Mike will go and taste this. | 0:17:08 | 0:17:14 | |
Alan's in on the secret. What does he think of Michael's showstopper? | 0:17:16 | 0:17:20 | |
Do you feel this is a grand enough dish for the final banquet? | 0:17:20 | 0:17:24 | |
Well, the presentation, I think, is there. | 0:17:24 | 0:17:27 | |
I think it has that element of spectacle. | 0:17:27 | 0:17:31 | |
I could imagine those being carried into a banquet, put on the table. | 0:17:31 | 0:17:35 | |
-The wow factor, it's there. It's got a wee surprise in it if you want a dram. -Yeah. -That's very canny. | 0:17:35 | 0:17:41 | |
-Aye, that is clever. -Very canny. | 0:17:41 | 0:17:43 | |
Happy with how the meringues came out? | 0:17:43 | 0:17:47 | |
They've got a little bit of crunch. It makes them use their fingers. It keeps it fun. | 0:17:47 | 0:17:52 | |
Do you like a chewy meringue or are you a dry meringue kind of guy? | 0:17:52 | 0:17:56 | |
-I like a chewy meringue. -Those are certainly chewy meringues. | 0:17:56 | 0:18:00 | |
I think he's nailed his meringues. | 0:18:03 | 0:18:06 | |
Chewy, crunchy. | 0:18:06 | 0:18:09 | |
-You get the oatmeal. -Hmm. -And the "rassers" are cracking. | 0:18:09 | 0:18:13 | |
Raspberry paper... | 0:18:13 | 0:18:15 | |
-I'm never keen on this kind of stuff. -No? | 0:18:15 | 0:18:18 | |
It sticks to my teeth. | 0:18:18 | 0:18:20 | |
-Vanilla... Is that in the cream there? -It's just a Chantilly cream. | 0:18:20 | 0:18:25 | |
Have you done enough? | 0:18:27 | 0:18:29 | |
Well, I hope so. I really do hope so. | 0:18:30 | 0:18:33 | |
Alan wasn't giving anything away there at all, so he's got me a bit nervous. | 0:18:33 | 0:18:38 | |
Tony and Phil, they're not far behind me. They could catch me up. | 0:18:38 | 0:18:43 | |
Philip's strawberry gateau is up next and he has everything under control, | 0:18:45 | 0:18:50 | |
-unlike Tony who is desperately trying to rescue his spheres. -BLEEP | 0:18:50 | 0:18:55 | |
I want to stay in front of Philip. So, seven elements, it could be his undoing, but it could be my undoing. | 0:18:55 | 0:19:02 | |
Philip is pulling out all the stops for a chance to cook for the judges. | 0:19:02 | 0:19:06 | |
He's serving his gateau in slices, so it's easily shared with balls of champagne butter ice cream | 0:19:06 | 0:19:12 | |
and a strawberry, champagne and black pepper cocktail. | 0:19:12 | 0:19:15 | |
He's got it all to the pass, but has he done enough? | 0:19:15 | 0:19:19 | |
Pretty colours. | 0:19:21 | 0:19:24 | |
-OK, Philip, shall we go and have a taste? -Yeah. -Let's do it. | 0:19:24 | 0:19:28 | |
Time to find out if Philip's strawberry gateau is spectacular enough | 0:19:31 | 0:19:36 | |
to keep him in the competition. | 0:19:36 | 0:19:38 | |
-It looks good. -It looks smart. -Yeah. | 0:19:38 | 0:19:41 | |
This bit of ice cream is melting a wee bit. | 0:19:41 | 0:19:44 | |
-That was one of my worries with it. -Hmm! | 0:19:44 | 0:19:47 | |
Happy with the dish overall? | 0:19:47 | 0:19:50 | |
Yeah, I mean, that's what I had in my mindset. | 0:19:50 | 0:19:54 | |
That is champagne and butter. No doubt about that. | 0:19:57 | 0:20:00 | |
I wouldn't be able to eat anywhere near as much as that. | 0:20:00 | 0:20:05 | |
If it melts that quickly, it would be difficult to send out 100 at the same time. | 0:20:05 | 0:20:10 | |
-Cheers. -Cheers. | 0:20:10 | 0:20:12 | |
-Strawberry and black pepper? -Hmm. And a wee bit of champagne. | 0:20:12 | 0:20:16 | |
Because it's meant to refresh your palate after the ice cream. | 0:20:16 | 0:20:20 | |
Maybe a bit more champagne for me. | 0:20:20 | 0:20:22 | |
-The mousse is too rubbery. -Do you think it's over-set? -Just a bit. | 0:20:22 | 0:20:27 | |
Consistency of the mousse, what do you think? | 0:20:27 | 0:20:30 | |
It's too firm, but in my timeframe, I had to up the gelatine levels. | 0:20:30 | 0:20:36 | |
Mousse is normally softer than that. | 0:20:36 | 0:20:39 | |
-Do you think this is a fitting end to the People's Banquet? -Champagne, strawberries? | 0:20:41 | 0:20:46 | |
I think so. That's what's worrying me. | 0:20:46 | 0:20:50 | |
Deep breath now. I mean, there's been stress, pressure. | 0:20:51 | 0:20:55 | |
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. | 0:20:55 | 0:21:02 | |
Last to the pass, Tony can only hope | 0:21:02 | 0:21:05 | |
he hasn't overreached himself with three technical chocolate garnishes. | 0:21:05 | 0:21:10 | |
He cannot afford to take any chances. Phil's not far behind him, so Tony must get everything right. | 0:21:10 | 0:21:16 | |
He has rescued his white chocolate spheres | 0:21:16 | 0:21:19 | |
and is sticking them together, ready for their surprise filling. But what about his other tempered chocolate? | 0:21:19 | 0:21:26 | |
-We're getting to the business end of things, Tony. How has your chocolate come out? -You tell me. | 0:21:26 | 0:21:32 | |
You had a bit of luck. Look at the shine on that! | 0:21:32 | 0:21:35 | |
Relieved to have pulled it off, Tony tops his mousse with his white chocolate bombe, | 0:21:35 | 0:21:40 | |
chocolate lattice and perfect chocolate shards, leaving Philip and Michael speechless. | 0:21:40 | 0:21:46 | |
And he delivers it to the pass with some crunchy pistachio biscuits. | 0:21:46 | 0:21:50 | |
-Happy with the presentation? -Happy with the presentation. I was sweating about the presentation. | 0:21:53 | 0:21:59 | |
It's all tempered. It has shine, snap... Crackin'! | 0:21:59 | 0:22:03 | |
The kids named it because it's got monkey blood in there which is raspberry sorbet...raspberry coulis. | 0:22:03 | 0:22:08 | |
-I'm going to let you serve this up. -No problem. | 0:22:08 | 0:22:12 | |
So we're there. "Ooh, I'll have a bit of this. | 0:22:12 | 0:22:15 | |
"Then I'll have a bit of that." | 0:22:15 | 0:22:17 | |
And then... | 0:22:17 | 0:22:19 | |
-Monkey blood. -Monkey blood. -And you can have your coulis and your chocolate. | 0:22:21 | 0:22:26 | |
And then you get your mousse... | 0:22:26 | 0:22:29 | |
-No wonder your kids love this, Tony! -You get covered in it, eh? | 0:22:29 | 0:22:34 | |
I've not met any children that don't like it. | 0:22:34 | 0:22:37 | |
-Is that for me and you? -That's for me and you. | 0:22:37 | 0:22:40 | |
Let's go for it. | 0:22:40 | 0:22:42 | |
Will Tony's chocolate revenge secure him a place in front of the judges tomorrow? | 0:22:44 | 0:22:49 | |
-Happy with how it went? -Happy. A sigh of relief! | 0:22:49 | 0:22:53 | |
Are you happy we could serve it to 100 people? | 0:22:53 | 0:22:55 | |
Definitely. Mousse done in the fridge. Chocolate, once it's tempered, it's done. | 0:22:55 | 0:23:02 | |
-When you're tempering larger amounts, it's easier. -Yeah. | 0:23:02 | 0:23:06 | |
-Quite a spectacle. -It's absolutely classic for sharing, eh? | 0:23:06 | 0:23:09 | |
-It's Tony again, isn't it? -It is. -He's making us smile once more. | 0:23:09 | 0:23:13 | |
-Aye, he is. -That's all the chocolate. And some monkey blood. | 0:23:13 | 0:23:17 | |
Tony's getting Gothic at the end of this banquet! | 0:23:17 | 0:23:21 | |
That's the chocolate mousse. | 0:23:22 | 0:23:25 | |
-Flavour profiles, happy with that? -Yeah. It's great how it's come out. | 0:23:25 | 0:23:30 | |
Would you be worried that with all this chocolate, it could be somewhat rich? | 0:23:30 | 0:23:35 | |
It is a rich chocolate dessert. | 0:23:35 | 0:23:37 | |
-OK. -So you can have a little. That would do a table. -Yes. | 0:23:37 | 0:23:41 | |
It's rich, like. | 0:23:43 | 0:23:45 | |
Hmm. | 0:23:45 | 0:23:46 | |
The raspberry is great with it. Some fresh raspberries might lighten it a wee bit. | 0:23:46 | 0:23:51 | |
-Is there a difference in the flavours of the chocolate? -No, they are all being put into one, really. | 0:23:51 | 0:23:58 | |
-Are you happy that this fits the brief as a sharing dish? -Sharing dish, nice for the whole table. | 0:23:58 | 0:24:04 | |
Looks impressive. It's got a surprise there. | 0:24:04 | 0:24:07 | |
People love chocolate. They can all dig in. | 0:24:07 | 0:24:10 | |
If they just want a bit of chocolate, have a bit of chocolate. There's a biscuit, the mousse. It's good. | 0:24:10 | 0:24:16 | |
-It's got me concerned. I think this is the strongest dish so far. -Yeah. | 0:24:16 | 0:24:21 | |
I'm chuffed to bits about my dessert. The tempering was my biggest worry. | 0:24:21 | 0:24:26 | |
It came off spectacularly well. | 0:24:26 | 0:24:29 | |
The pudding today ticks all the boxes. It's got to be a winning dish. | 0:24:29 | 0:24:34 | |
With their final courses delivered, there's nothing more the chefs can do, but await their fates. | 0:24:34 | 0:24:40 | |
I hope I'm not going home now. I would be gutted. | 0:24:40 | 0:24:43 | |
I'm two points behind Tony, so I'm nervous. I hope it's a high score. | 0:24:43 | 0:24:48 | |
They've cooked their hearts out for the chance to see their dishes at the People's Banquet, | 0:24:48 | 0:24:53 | |
but only the two highest scoring chefs will face the judges. | 0:24:53 | 0:24:57 | |
There are only a few points in it. Hopefully, this gets me through to tomorrow. Fingers crossed. | 0:24:57 | 0:25:03 | |
It's time for Alan to deliver his final verdict. | 0:25:05 | 0:25:08 | |
One of these chefs is going home. | 0:25:08 | 0:25:11 | |
Michael, oatmeal and hazelnut meringues with raspberries and cream... | 0:25:11 | 0:25:16 | |
You had great visual impact, ideal for sharing. | 0:25:16 | 0:25:19 | |
But for me, perhaps a little bit more technical ability on there. | 0:25:19 | 0:25:25 | |
Maybe just a bit more ambition with that dish. | 0:25:25 | 0:25:28 | |
Philip, strawberries, white chocolate and champagne... | 0:25:31 | 0:25:35 | |
Great flavours and I loved the concept of the cocktail. | 0:25:35 | 0:25:39 | |
Gelatine, a real negative. You know, it was set far too hard. That is a big "but" for me. | 0:25:39 | 0:25:46 | |
Tony, chocolate revenge... | 0:25:48 | 0:25:51 | |
Good chocolate work. You and that microwave, you're like brothers now. | 0:25:52 | 0:25:56 | |
And the tempering on the chocolate, a braver man than me to be doing that today. | 0:25:56 | 0:26:02 | |
If I look at the negative aspects, it might be seen to be a little bit rich. | 0:26:02 | 0:26:07 | |
I would have liked another texture, perhaps a nut or a savoury element just to cut through it. | 0:26:07 | 0:26:13 | |
Time to find out which two chefs are through to the judging chamber. | 0:26:14 | 0:26:18 | |
So, with a score of five for their dessert | 0:26:23 | 0:26:27 | |
and making them the chef with the highest total score across the week... | 0:26:27 | 0:26:32 | |
Michael Smith. | 0:26:32 | 0:26:34 | |
-Well done, Michael. Congratulations. -Thank you. -You'll be cooking for the judges tomorrow. | 0:26:34 | 0:26:40 | |
That only leaves two of you. It's very, very close. There's only two points between you. | 0:26:44 | 0:26:50 | |
I'd like to announce that Tony, I've given your chocolate revenge... | 0:26:55 | 0:26:59 | |
..six points. | 0:27:01 | 0:27:03 | |
That means, Philip, your strawberries with white chocolate is coming in at... | 0:27:03 | 0:27:08 | |
five points. | 0:27:08 | 0:27:10 | |
So that means, Tony Singh, you are going to be cooking for the judges tomorrow. Congratulations. | 0:27:11 | 0:27:17 | |
Very well done, Philip. Commiserations. | 0:27:18 | 0:27:21 | |
Tony and Michael, give it your all tomorrow. Well done, guys. | 0:27:21 | 0:27:27 | |
Well done, boys. Well done. | 0:27:27 | 0:27:29 | |
-Well done. -Well done. | 0:27:29 | 0:27:32 | |
Mak' sure one of youse get through all the way. | 0:27:32 | 0:27:35 | |
-Help Scotland... Stamp the flag on to the banquet tables. -Yeah. | 0:27:35 | 0:27:40 | |
So with the highest total scores, | 0:27:40 | 0:27:43 | |
Michael and Tony are through to the next round. | 0:27:43 | 0:27:46 | |
Philip must now leave the competition. | 0:27:46 | 0:27:49 | |
I'm gutted not cooking for the judges tomorrow. It's not my technical ability. | 0:27:49 | 0:27:55 | |
The brief overall just killed me. I feel like a rag doll just now. | 0:27:55 | 0:27:59 | |
I'm happy I've done enough to cook for the judges. That's fantastic. | 0:27:59 | 0:28:03 | |
It's been a hard week, ups and downs, but ecstatic that I'm through to the final. | 0:28:03 | 0:28:08 | |
Tomorrow, the gloves are off as Tony and Michael go head-to-head for a place in the final. | 0:28:08 | 0:28:13 | |
Anything can happen when you play with fire. | 0:28:13 | 0:28:16 | |
-Two minutes. -What's your point? -You're getting aggressive. | 0:28:16 | 0:28:19 | |
Their fate is now in the hands of the judges. | 0:28:19 | 0:28:22 | |
It's just loads of ideas and very badly executed. | 0:28:22 | 0:28:26 | |
It's not exciting. It's something I'd get at home. | 0:28:26 | 0:28:29 | |
I'm hoping for something much better. | 0:28:29 | 0:28:31 | |
Subtitles by Subtext for Red Bee Media Ltd 2011 | 0:28:46 | 0:28:50 | |
Email [email protected] | 0:28:50 | 0:28:53 |