0:00:02 > 0:00:07It's judgment day on Great British Menu, the prize a place in the national final.
0:00:07 > 0:00:12Three of Scotland's top chefs have battled for the honour of cooking at the People's Banquet,
0:00:12 > 0:00:18a magnificent street party celebrating the power of food to bring people together.
0:00:18 > 0:00:24Last year's regional champion Alan Murchison has been scoring their dishes all week.
0:00:24 > 0:00:30And it's been a tough fight, especially for new boy Philip who in the end lost out to experience.
0:00:30 > 0:00:34Philip, commiserations. Tony and Michael, well done, guys.
0:00:34 > 0:00:38Today, Michael Smith and Tony Singh are going head to head
0:00:38 > 0:00:42in front of the judges, each hoping to deliver a knockout blow.
0:00:42 > 0:00:47I'm fired up now. I need to beat Michael and get one through for Scotland.
0:00:47 > 0:00:51This is a tough competition. It's a fresh day. I've got to nail it.
0:01:00 > 0:01:03- Good morning.- How are you doing?
0:01:03 > 0:01:08Regional finalists Michael and Tony have cooked their hearts out to be here today
0:01:08 > 0:01:11and a place in the Great British Menu final is now at stake.
0:01:11 > 0:01:15- One of us has to do it.- What will you do when you're goin' hame?
0:01:15 > 0:01:20Michael Smith has so far led the way with simple twists on Scottish classics
0:01:20 > 0:01:23and is determined to win, having tried and failed last year.
0:01:23 > 0:01:30It's been a long week. I'm delighted to get to this stage, but I'll have to dig deep to impress the judges.
0:01:30 > 0:01:33Hot on his heels is risk-taker Tony Singh whose quirky menu
0:01:33 > 0:01:37has already taken him one step further than last time.
0:01:37 > 0:01:42I really want to beat Michael. There's only one hurdle, about 20 feet tall. It's the judges.
0:01:42 > 0:01:45Mind your fingers. Ooh!
0:01:45 > 0:01:48Both chefs have menus designed for sharing at the People's Banquet
0:01:48 > 0:01:51and have very different cooking styles,
0:01:51 > 0:01:57but while our discerning judges Prue Leith, Matthew Fort and Oliver Peyton may guess who cooked what,
0:01:57 > 0:02:01they won't know for certain until after they've given their verdict.
0:02:01 > 0:02:07Scotland is one of the great reservoirs of great ingredients in the British Isles.
0:02:07 > 0:02:10What we want is wonderful food to share,
0:02:10 > 0:02:14but it's still got to be gastronomy, the chefs at the top of their game.
0:02:14 > 0:02:17This is the Great British Menu
0:02:17 > 0:02:23and the biggest challenge to the chefs is to produce amazing food for a banquet like this.
0:02:23 > 0:02:30If a dish came on to the table and everybody didn't stop talking and say, "Look at that," they've failed.
0:02:36 > 0:02:42Michael might have been here before, but a feisty Tony won't be giving up without a fight.
0:02:42 > 0:02:47- One of us is going to be named Scottish champion after today.- Yeah.
0:02:47 > 0:02:52I got in front of the judges last year, Tony. It's tough, eh?
0:02:52 > 0:02:57I know what it's like. I'm going to use all that, hopefully, to my advantage this year.
0:02:57 > 0:03:01Well, the only solace I get from that is they didn't pick you.
0:03:05 > 0:03:09Michael's menu kicks off with simple baked cheese,
0:03:09 > 0:03:12a fondue-like dish with cracker breads for dipping.
0:03:12 > 0:03:15But Tony is setting things in motion today
0:03:15 > 0:03:18with his deep-fried rabbit in a hat,
0:03:18 > 0:03:22a humorous dish he hopes will get people talking.
0:03:22 > 0:03:25Michael's dish is essentially cheese on toast.
0:03:25 > 0:03:31Will the judges like that, up against a rabbit in a hat, a bit more fun, a bit more risky?
0:03:31 > 0:03:33Hopefully, I'll nudge ahead.
0:03:33 > 0:03:39Tony's menu relies heavily on props, a strategy that will make or break him today,
0:03:39 > 0:03:42and Michael is quick to try and sow the seeds of doubt.
0:03:42 > 0:03:49- You've got a nice shine on your top hat there. Is that rabbit coming from the Mad Hatter?- It could be.
0:03:49 > 0:03:53He can't afford to over or undercook his spicy crumbed rabbit
0:03:53 > 0:03:56which has to be deep-fried at the last minute.
0:03:56 > 0:04:02- Are you on time? Running a couple of minutes late?- I'll be fine. - Right on the edge with your rabbit.
0:04:02 > 0:04:07- By my watch, I've got another three minutes. - And how long has your rabbit got?
0:04:07 > 0:04:09Two!
0:04:09 > 0:04:12Ignoring Michael's attempts to derail him,
0:04:12 > 0:04:17Tony serves up his Asian slaw, made with peanuts and a chilli kick,
0:04:17 > 0:04:23fills his hat with crispy rabbit and without a second to spare, gets it to the pass.
0:04:24 > 0:04:29OK, gentle folk, take that through for them. Tell them to get stuck right in.
0:04:30 > 0:04:33- A couple of minutes late? - No. No' by my watch.- OK.
0:04:33 > 0:04:39Will the judges think Tony's rabbit in a hat worthy of a place on the banquet menu?
0:04:39 > 0:04:42It's an upside-down top hat.
0:04:43 > 0:04:45It is.
0:04:45 > 0:04:48- Ah.- Ah.- Oh.
0:04:48 > 0:04:54You know what? I think the best-looking thing in this little collection is the finger bowls.
0:04:54 > 0:04:58- Let's see.- Perhaps it tastes better than it looks.- Early days.
0:04:59 > 0:05:02I'm going to use my fingers all together.
0:05:02 > 0:05:06I must say, I have to take it back. This is really delicious.
0:05:07 > 0:05:13I do think, if you're going to do this sort of thing, you don't leave bones in there.
0:05:13 > 0:05:17- No.- I think there's quite a lot of spicing there as well
0:05:17 > 0:05:21which is also disguising any sort of delicate flavour that's going on.
0:05:21 > 0:05:25That's the trouble. The dressing on both of these things is too powerful.
0:05:25 > 0:05:28It's just loads of ideas and very badly executed.
0:05:28 > 0:05:33I think it's OK, but I'm hoping for something much, much better.
0:05:33 > 0:05:36Top hat maybe, but it's not top-hole.
0:05:40 > 0:05:45Mixed reviews for Tony's rabbit. Will Michael's simple baked cheese get him off to a better start?
0:05:45 > 0:05:51Both scored six for their starters in the heats, but Michael thinks his could push him out in front.
0:05:51 > 0:05:57Tony's is fun, informal, it's finger food. Mine's slightly more refined. Hopefully, that gives me an edge.
0:05:57 > 0:06:03He is serving his cheese with a tomato chutney, grape jelly and crispbreads,
0:06:03 > 0:06:08but when it comes to presentation, Tony thinks his is streets ahead.
0:06:08 > 0:06:12- Brother!- Hello.- You went for the... "Whoa!"- Just upping the wow factor.
0:06:12 > 0:06:18- As good as the hat?- Do you think it can be improved?- Yes. - That's your interpretation.
0:06:18 > 0:06:23It's a direct hit from Tony, but Michael is confident he is on to a winner
0:06:23 > 0:06:28as he puts his baked cheese in pride of place and sends it to the judges.
0:06:28 > 0:06:30Smell the cheese.
0:06:30 > 0:06:34OK, put it down in front of Prue, please.
0:06:34 > 0:06:36In the centre of the table, yeah?
0:06:36 > 0:06:42Will the judges think Michael's baked cheese has what it takes to open the People's Banquet?
0:06:42 > 0:06:44Whoa!
0:06:48 > 0:06:51- Ha-ha!- I don't know what to say.
0:06:51 > 0:06:55- I think it looks good.- Fantastic. - Shall I be mum with this?
0:06:55 > 0:06:59- This is a cheese baked in a crust. - Are you sure?- Yeah.- Good Lord!
0:06:59 > 0:07:01You don't need knives and forks.
0:07:01 > 0:07:05- Of course, what you do...- You dig. - You dig in like that.
0:07:05 > 0:07:10- It is a fondue and isn't a fondue the absolute classic sort of...? - Party thing.
0:07:10 > 0:07:16- Let's all get together, have a lovely time.- One trusts it's Scottish cheese.- I'm sure it is.
0:07:20 > 0:07:25I think the cheese is not particularly good quality. I think it's OK.
0:07:25 > 0:07:29If you're going to all the bother of having a centrepiece cheese,
0:07:29 > 0:07:32it needs to have a lot more character to it.
0:07:32 > 0:07:37- The strongest flavour is the jelly. - I don't think you want anything too strong.
0:07:37 > 0:07:43I think this is a fun dish. It's absolutely suitable for a starter. All those things taste lovely.
0:07:43 > 0:07:47My only complaint about it, and it's an easily fixed one,
0:07:47 > 0:07:50is this is a little bit too much hard work.
0:07:51 > 0:07:53Exactly.
0:07:57 > 0:08:01Some praise, but hardly full marks for Michael.
0:08:01 > 0:08:04Will the fish course produce a clear frontrunner?
0:08:04 > 0:08:08Tony's roasted langoustines with chilli jam are up first
0:08:08 > 0:08:11and again he's put quirky presentation to the fore.
0:08:11 > 0:08:14This dish lost him marks in the heats
0:08:14 > 0:08:18when Alan Murchison judged it too simple.
0:08:18 > 0:08:22I took his advice. I'm making bread for my fish course.
0:08:22 > 0:08:27- I see what you're up to. You think that's where you can catch up the most ground?- Hopefully.
0:08:29 > 0:08:34But Michael thinks the look of Tony's dish could be more of a threat.
0:08:34 > 0:08:40I'm unnerved by Tony's presentation. The judges could go for it in a big way. It's got a lot of humour.
0:08:40 > 0:08:45Or they might see it as style over substance. The prawns are delicious.
0:08:45 > 0:08:49But I'm not sure if that covers all the bases that I'm trying to do.
0:08:49 > 0:08:54Tony thinks his ingredients are good enough to do the talking
0:08:54 > 0:09:00and together with his bread, tick all the boxes for this year's brief, but will the judges agree?
0:09:00 > 0:09:06- Who's going to carry that? - OK, gentlemen, strong shoulders you've got, no problem.
0:09:08 > 0:09:14Do Tony's langoustines have the wow factor needed for the People's Banquet?
0:09:14 > 0:09:16LAUGHTER
0:09:16 > 0:09:18That's brilliant. That's very good.
0:09:22 > 0:09:27What is this? "Fingers before forks"?
0:09:27 > 0:09:31I think this is very practical. People could take these away.
0:09:31 > 0:09:37- And it adds to the conviviality which would be great.- It's good to see a seafood platter, no?
0:09:37 > 0:09:42Oh, that's good. Look, absolutely perfectly cooked too.
0:09:42 > 0:09:45You know what? This chilli jam...
0:09:45 > 0:09:50that's plastered all over the top is absolutely delicious.
0:09:50 > 0:09:52- Yes, isn't it?- Really delicious.
0:09:52 > 0:09:57- I can't think of anything wrong with it.- We're just eating them without the bread.
0:09:57 > 0:10:00The bread is completely unnecessary.
0:10:00 > 0:10:06- It's to make the langoustines go further.- They've just got to be more generous with the langoustines.
0:10:06 > 0:10:11It's one of the first dishes where you get a real sense of Scottishness, a sense of occasion.
0:10:11 > 0:10:16I can't see any reason whatever why this shouldn't be a dish for the banquet.
0:10:16 > 0:10:21It's got everything. It looks great, it's my favourite food.
0:10:21 > 0:10:24And it's a talking point. It's lovely.
0:10:24 > 0:10:28- It's a proper celebration. - It's got a sense of drama. Good.
0:10:31 > 0:10:35Well, it's a big thumbs-up for Tony's langoustines.
0:10:35 > 0:10:38Will Michael's fish course measure up?
0:10:38 > 0:10:40He has elevated classic kedgeree
0:10:40 > 0:10:43to a dish he thinks worthy of the banquet.
0:10:43 > 0:10:47But Tony thinks he has totally missed the mark.
0:10:47 > 0:10:54Kedgeree? When you put kedgeree up, the first thing that comes to my mind is breakfast. Yeah?
0:10:54 > 0:10:58Tony is doing his best to unsettle his rival,
0:10:58 > 0:11:02but Michael still thinks his kedgeree has the edge.
0:11:03 > 0:11:10- How am I doing?- He's serving it paella-style and also using three types of cured and cooked salmon,
0:11:10 > 0:11:12vibrant Araucana eggs,
0:11:12 > 0:11:14salmon skin crisps
0:11:14 > 0:11:17and cheffy hollandaise foam,
0:11:17 > 0:11:19but will the judges agree with Tony?
0:11:19 > 0:11:25- Here we go.- I still think it's neck and neck. You know what I mean? - Who knows?- Who knows?
0:11:25 > 0:11:32Has Michael succeeded in making a simple Scottish breakfast dish grand enough for the People's Banquet?
0:11:33 > 0:11:35Wow!
0:11:35 > 0:11:37- Well...- What is it?
0:11:37 > 0:11:39Well, I think it's kedgeree.
0:11:39 > 0:11:43- Yeah, you're absolutely right. - Rice, fish, eggs.
0:11:43 > 0:11:49And that looks suspiciously like salmon skin erupting from that thing in the middle.
0:11:49 > 0:11:52- Yes, a huge delicacy in Japan. - Indeed.
0:11:53 > 0:11:55Is this good?
0:11:57 > 0:12:01I like the idea of skin and usually I like it, but I don't like that one.
0:12:01 > 0:12:08- A piece of fish?- A piece of fish, there you are. Your kedgeree, sir. - Thank you very much indeed.
0:12:09 > 0:12:11It doesn't smell of curry.
0:12:11 > 0:12:14I want curry in my kedgeree.
0:12:14 > 0:12:18I think it's perfectly cooked. It's a really beautiful, delicate dish.
0:12:18 > 0:12:23But is it really a banquet dish? Kedgeree is either breakfast or it's a supper dish.
0:12:23 > 0:12:29It's not exciting enough, it's not dramatic enough for the People's Banquet.
0:12:29 > 0:12:33The main problem is it's not the langoustines.
0:12:33 > 0:12:38- It's almost like a brunch dish in a way.- Yes, that's the trouble.
0:12:38 > 0:12:41I think he's done this quite gastronomically.
0:12:41 > 0:12:47But it's not exciting. It's homely, it's comfortable, it's warm, it's nice.
0:12:47 > 0:12:49It's something I'd get at my home.
0:12:49 > 0:12:53I think it's a damn fine piece of cooking. Stop it, you snobs!
0:12:58 > 0:13:04So Michael's kedgeree hasn't completely swept the board. Could Tony be pushing out in front?
0:13:04 > 0:13:07Two courses down. Am I ahead?
0:13:07 > 0:13:10Hard to tell. I don't know what the judges want.
0:13:10 > 0:13:15I can't second-guess them. I'd hope to be in the lead, but I'm not sure.
0:13:15 > 0:13:18I've been at this stage in front of the judges. Tony hasn't.
0:13:18 > 0:13:23That could give me an edge possibly. I want to win, so that's my sole intention.
0:13:29 > 0:13:36Time for their main courses - two completely opposing dishes that scored eights earlier in the week.
0:13:36 > 0:13:38Michael's barbecued lamb
0:13:38 > 0:13:41with potato wedges and slaw is up first,
0:13:41 > 0:13:47served on an indoor barbecue to get people talking, with the help of an apron stolen from Tony.
0:13:47 > 0:13:52- Do you think the super apron is going to enhance your barbecue skills?- I hope so.
0:13:52 > 0:13:57He is serving five cuts of lamb, a meat he thinks perfect for a summer banquet,
0:13:57 > 0:14:02but Tony isn't convinced it will hit the high notes with everyone.
0:14:02 > 0:14:06You've got lamb. If you don't like it, you're snookered.
0:14:06 > 0:14:11Mine, you've got seven dishes. You can pick and choose. That's what's great about it.
0:14:13 > 0:14:18But Michael is confident he is on to a winner and isn't going to let Tony tell him otherwise.
0:14:18 > 0:14:24It smells like a bonfire, a wood fire on a lovely beach somewhere on the Isle of Skye.
0:14:24 > 0:14:28With the clock ticking, he plates up his asparagus,
0:14:28 > 0:14:31summer slaw and crispy potato wedges.
0:14:31 > 0:14:35Anything can happen when you play with fire.
0:14:35 > 0:14:39And loads his five different cuts on to his smouldering indoor barbecue.
0:14:41 > 0:14:42Yeah.
0:14:42 > 0:14:48It's a barbecue. They just get stuck in, use their hands, whatever they want to do, have a nice beer.
0:14:49 > 0:14:54Can Michael edge out in front with his modern take on a summer classic?
0:14:54 > 0:14:56Ah!
0:14:56 > 0:14:57Ooh!
0:14:59 > 0:15:03- It's a barbecue.- It's a barbecue and it's still going.
0:15:03 > 0:15:06Hmm, that smells great.
0:15:06 > 0:15:10We've got various cuts of lamb. We've got some chops, some kebabs.
0:15:10 > 0:15:14I think it looks amazing. I really do.
0:15:14 > 0:15:18This is one of the most appropriate dishes we've seen so far. It is fun.
0:15:18 > 0:15:21Oliver, can I pass you the salad?
0:15:21 > 0:15:24- Oh, I do love...- Look at that!
0:15:24 > 0:15:28- Perfectly cooked.- ..kidneys and livers.- It is.- Isn't that good?
0:15:28 > 0:15:31But can you do that for 100?
0:15:31 > 0:15:33- Yeah.- That precisely?
0:15:33 > 0:15:37The real question is, does the lamb actually live up to the billing?
0:15:37 > 0:15:39The lamb is delicious.
0:15:39 > 0:15:44- This is very exciting.- DIY. - The interaction of it. It's lovely.
0:15:44 > 0:15:48A mixed grill of this quality, you just don't see.
0:15:48 > 0:15:54Different styles of cooking, lots of different things happening, lots of visual appeal.
0:15:54 > 0:15:57- What about the veg?- I think the veg are a bit disappointing.
0:15:57 > 0:16:01I think this seasoning issue... Very disappointing.
0:16:01 > 0:16:05Can we say that it is gastronomy or is this a barbecue?
0:16:05 > 0:16:07- It's great fun.- It is.
0:16:07 > 0:16:12That's what we're looking for - a bit of fun, a bit of interaction, a talking point.
0:16:12 > 0:16:15It's a joyous experience, all good things.
0:16:20 > 0:16:26Michael's barbecue has gone down a storm. Will Tony's main course be as big a hit?
0:16:26 > 0:16:30He's taking a huge risk, dishing up seven of his childhood favourites
0:16:30 > 0:16:33in tiffin-style boxes, including spicy salmon,
0:16:33 > 0:16:36potato and chickpea curry
0:16:36 > 0:16:39and a controversial recipe using baked beans.
0:16:39 > 0:16:45It's an ingredient unheard of in the Great British Menu kitchen and it may cost him a place in the finals.
0:16:45 > 0:16:49- Are you still going with your baked beans?- Yes.- They're quite fiery.
0:16:49 > 0:16:53This dish has Tony Singh stamped all over it
0:16:53 > 0:16:59and the judges will no doubt recognise it as inspired by his Sikh upbringing.
0:16:59 > 0:17:03Hopefully, the judges will like it because this is for the public.
0:17:03 > 0:17:07The common man, made by the common man - me. I hope they love it.
0:17:07 > 0:17:10Confident he is providing something for everyone,
0:17:10 > 0:17:15he gets his controversial beans into one of many tiffin tins
0:17:15 > 0:17:19with his mutton and potato stew and honey roast pork belly,
0:17:19 > 0:17:22and finally delivers them to the pass.
0:17:23 > 0:17:26OK, gents. It's sharing, it's tiffin.
0:17:26 > 0:17:31Will Tony's mixed bag of childhood favourites hit the mark with the judges
0:17:31 > 0:17:35and what will they make of his spicy beans?
0:17:38 > 0:17:41How spiffin', it's tiffin!
0:17:41 > 0:17:45- I do like tiffin boxes.- Very pretty, isn't it?- Where's Matthew's?
0:17:45 > 0:17:49- Exactly.- I'm going to give you one and you one, and you can do the work.
0:17:49 > 0:17:52- OK, Prue.- Ah!
0:17:52 > 0:17:54There we go.
0:17:54 > 0:17:57- We are all sharing, chaps.- Oh, no.
0:17:57 > 0:18:00These look uncommonly like baked beans to me.
0:18:00 > 0:18:03Yeah, they look like good baked beans.
0:18:07 > 0:18:09Oh, that is delicious!
0:18:09 > 0:18:15I can say without fear of contradiction these are the finest baked beans I've eaten in my life.
0:18:15 > 0:18:21I'd probably leave the salmon out, just because it's confusing to have fish with meat.
0:18:21 > 0:18:27What is very useful about this is if people do have different dietary likes and dislikes,
0:18:27 > 0:18:31- everybody will find something. - I think it's all a bit overwhelming.
0:18:31 > 0:18:36- I think there's too much going on. - You're criticising the chef for generosity.
0:18:36 > 0:18:41No, I'm criticising the chef for having too many different types of food going on
0:18:41 > 0:18:44and inappropriate to a four-course meal.
0:18:44 > 0:18:48This is food produced by a community for a community.
0:18:48 > 0:18:53That is in a sense truer to the spirit of the People's Banquet than some food we've been served up.
0:18:53 > 0:18:58- It's a bloody tiffin box!- This is food...- It's hardly revolutionary.
0:18:58 > 0:19:02It's to feed a lot of people. Why does it have to be revolutionary?
0:19:02 > 0:19:08We've had barbecue, for heaven's sake! I mean, burnt meat goes back to the dawn of time!
0:19:12 > 0:19:18Tony has no idea his main course has split the judges and his fate now rests with his dessert.
0:19:18 > 0:19:22Michael is up first with another updated classic.
0:19:24 > 0:19:27His dish relies on extravagant presentation
0:19:27 > 0:19:31and one pipped to the post by rival Tony yesterday.
0:19:31 > 0:19:37Bit of a sweat shop over there? A few bodies helping? Could you knock it out for 100 or would you need help?
0:19:38 > 0:19:43It's always, uh... nice to be helpful.
0:19:43 > 0:19:46But there's no room for niceties in this competition.
0:19:46 > 0:19:51With the clock ticking, Tony spied a chance to pile on the pressure.
0:19:51 > 0:19:53- You've got two minutes to go.- Aye.
0:19:53 > 0:19:58- What's your point?- You're getting aggressive there, eh? - You watch your digging at me, eh?
0:19:58 > 0:20:05It's their last chance to impress the judges and Michael has planned a surprise. In the nick of time,
0:20:05 > 0:20:12a bottle of whisky is hidden amongst the cream-filled meringues and his dish is ready for tasting.
0:20:14 > 0:20:16Are you all right with it?
0:20:16 > 0:20:20To have a grand finale, you've got to have a show-stopping dessert.
0:20:20 > 0:20:25All the tastes, all the textures and fun-sharing elements were there.
0:20:25 > 0:20:31Will the judges think Michael's meringue tower has what it takes to represent the region?
0:20:31 > 0:20:33Oh, my goodness!
0:20:35 > 0:20:38I feel intimidated.
0:20:38 > 0:20:42Matthew, I feel very, very happy.
0:20:42 > 0:20:47- It's a croquembouche with booze inside. - No, I'll tell you what it is.
0:20:47 > 0:20:50It's raspberry ripple with a Scottish tipple.
0:20:51 > 0:20:57You can pull it off with your fingers. That's the great thing. You don't need to be dainty.
0:20:57 > 0:20:59Oh, OK.
0:20:59 > 0:21:03- Good.- And raspberry coulis. We've got raspberries-a-go-go here.
0:21:03 > 0:21:06So you can take out the booze without...
0:21:06 > 0:21:10- Go on, take it out and pass it round.- There you go.
0:21:10 > 0:21:12This is a fabulous pudding.
0:21:12 > 0:21:14I love the drama of it.
0:21:14 > 0:21:19- It is a spectacular sort of work of art.- It just feels so British.
0:21:19 > 0:21:23- I just love how this looks. - There's not too much cream.
0:21:24 > 0:21:30The raspberries and the raspberry coulis give it a bit of an acidic jerk.
0:21:30 > 0:21:36There's not too much sugar been added to the coulis which gives it a tart... It leaves your palate clean.
0:21:36 > 0:21:41And it would leave you very sort of light at the end of a long haul.
0:21:41 > 0:21:44- This is a dish for sharing, isn't it?- It is.
0:21:44 > 0:21:48It moves through all the sort of criteria.
0:21:48 > 0:21:50- Cheers, Prue.- Cheers. - Oliver?- Cheers.
0:21:50 > 0:21:53Do you want a tiny taste?
0:21:53 > 0:21:57Whatever it is, it's a bit of a tonsil-tickler!
0:22:01 > 0:22:04Michael's meringues seem to have hit the spot,
0:22:04 > 0:22:10but the judges are yet to taste Tony's chocolate revenge, a dish Alan put in pole position yesterday.
0:22:10 > 0:22:15- Tony, how does it feel...- What, to take you to the train station later on after losing?
0:22:15 > 0:22:19His final showdown is a layered chocolate mousse
0:22:19 > 0:22:22with technical garnishes and shortbread biscuits.
0:22:22 > 0:22:27It requires a steady hand, cool head and an equally cool kitchen.
0:22:27 > 0:22:29It's got to be spot-on.
0:22:29 > 0:22:35If it isn't, it's very evident. If the judges aren't happy with it, it's really going to penalise him.
0:22:35 > 0:22:41He's making a white chocolate bombe, a surprise element filled with raspberry puree
0:22:41 > 0:22:44which, luckily for Tony, appears to be holding.
0:22:44 > 0:22:50He places it on his giant mousse, topped by his fragile lattice and edible dipping shards.
0:22:50 > 0:22:52OK, gentlemen.
0:22:52 > 0:22:55Chocolate revenge. Tony's chocolate revenge.
0:22:55 > 0:22:57# Dan-dan-da-na! #
0:22:58 > 0:23:00Thank goodness for that, brother!
0:23:00 > 0:23:03- Done.- Done it. It's gone.- Done.
0:23:03 > 0:23:08Will Tony's elaborate dessert see him have his revenge on rival Michael?
0:23:10 > 0:23:13There's a "mousse" in the house.
0:23:13 > 0:23:17It's interesting, these daggers of chocolate.
0:23:17 > 0:23:23I think we've got to break these off and, Prue, you're going to have to smash open an egg.
0:23:23 > 0:23:25- Inside...- That's good chocolate.
0:23:25 > 0:23:29- Excellent chocolate.- OK... - So far, the chocolate's good.
0:23:29 > 0:23:32- Oh, I've got to go "crack".- Mm-hm.
0:23:33 > 0:23:35Wahey!
0:23:35 > 0:23:37It's a football!
0:23:37 > 0:23:40- That's for Oliver. - Oh, look at that!
0:23:40 > 0:23:43Is that drama or is it not?
0:23:43 > 0:23:45- That's drama.- There you are.
0:23:45 > 0:23:47Mousse, mousse, mousse.
0:23:50 > 0:23:52Well...
0:23:53 > 0:23:57All the energy and expertise has gone into the presentation.
0:23:57 > 0:24:02The amount of time that's gone into the construction of this pudding
0:24:02 > 0:24:06and then to leave it with three pretty bland mousses inside...
0:24:06 > 0:24:12- What about these little shortbread biscuits?- Very nice. - They're lovely and buttery.
0:24:12 > 0:24:17The disappointing thing is the chocolate is amazing, the chocolate work is really beautiful.
0:24:17 > 0:24:23Will you please not forget that we all were knocked out at it when it came in?
0:24:23 > 0:24:28- It was very dramatic.- It's like being visited by an ancient relative
0:24:28 > 0:24:32you haven't seen for a great many years and you remember why.
0:24:35 > 0:24:40With all eight dishes sent, there's nothing the chefs can do but await their fates.
0:24:40 > 0:24:46It's a competition. Somebody has to win, somebody has to lose. You can never second-guess these judges.
0:24:46 > 0:24:53They've both put their all into their menus, but only one of them can be crowned Scottish champion.
0:24:53 > 0:24:58Now we'll have to wait for the judges to mull it over. This is the worst part of the competition.
0:25:02 > 0:25:09With two distinctive approaches on display, the judges have an inkling which dishes belong to which menu.
0:25:09 > 0:25:13Now it's time for their suspicions to be confirmed.
0:25:13 > 0:25:16I like all my best dishes to be on one menu. They never are.
0:25:16 > 0:25:20There are dishes on both these menus I would like to see at the final.
0:25:20 > 0:25:23Michael has taken the traditional route,
0:25:23 > 0:25:27putting a spin on Scottish classics to make them fit for a banquet.
0:25:27 > 0:25:30Tony has done the exact opposite
0:25:30 > 0:25:34and dreamt up fun, risky dishes, designed to get people talking.
0:25:34 > 0:25:38The judges have an idea who is behind which menu,
0:25:38 > 0:25:41but won't find out for sure until they've picked a winner.
0:25:41 > 0:25:44There's a lot to digest there.
0:25:44 > 0:25:48- Matthew, have you made up your mind? - Yes, Oliver.- Prue?- Yes, I have.
0:25:48 > 0:25:52Good. So have I. Shall we call in the chefs?
0:25:53 > 0:25:57For Michael and Tony, the wait is finally over.
0:25:57 > 0:26:02One of these chefs will be back to fight another day, the other sent packing.
0:26:05 > 0:26:08Tony, Michael, welcome.
0:26:08 > 0:26:14Both menus, there has been fabulous food that we would be very happy to see at a final banquet.
0:26:14 > 0:26:18But it is a competition and we have to judge
0:26:18 > 0:26:24who is going forward to represent Scotland in the finals of the Great British Menu.
0:26:24 > 0:26:29- Matthew, have you made up your mind?- Yes, it's going to be Menu B for me.- Prue?
0:26:29 > 0:26:32- Menu A for me.- Menu A? OK.
0:26:32 > 0:26:34Well, I'm Menu B.
0:26:34 > 0:26:37You're not sure who Menu B is, so let's find out.
0:26:44 > 0:26:50So the chef going forward to represent Scotland in the finals of the Great British Menu is...
0:26:59 > 0:27:03- ..Michael Smith.- Congratulations. - Well done.
0:27:04 > 0:27:06- Good luck, man.- Cheers.
0:27:06 > 0:27:11A very interesting menu and I think it generally suited very well
0:27:11 > 0:27:15the idea of a street party, a banquet and sharing.
0:27:15 > 0:27:22- Well done.- I just thought your menu was more suitable for the banquet than Tony's.
0:27:22 > 0:27:25We loved the barbecue. It was funny and lovely.
0:27:25 > 0:27:32If you had to change one dish, I'd suggest you drop the kedgeree and borrow Tony's langoustines.
0:27:32 > 0:27:38- Pinch his langoustines.- We were at sixes and sevens, which is always a sign of a healthy competition.
0:27:38 > 0:27:45Tony, commiserations. Michael, we look forward to seeing you in the finals of the Great British Menu.
0:27:45 > 0:27:50- I'm sure there's a drink waiting for you. Well done.- Thank you. - Thanks very much.- Cheers.
0:27:52 > 0:27:55- Well done, Michael.- Thank you.
0:27:55 > 0:27:58I'm feeling a bit down, but I'm chuffed for Michael.
0:27:58 > 0:28:02I hope his dishes get through. Team Scotland will be at the banquet.
0:28:02 > 0:28:05It's Scotland's week.
0:28:06 > 0:28:11I'm really pleased. I'm in the national finals with a Scottish menu.
0:28:11 > 0:28:14It'll take me all the way to the People's Banquet.
0:28:14 > 0:28:18Next week, three of Wales's finest chefs enter the ring
0:28:18 > 0:28:20and it's dog eat dog in the kitchen.
0:28:20 > 0:28:23Hopefully, you'll do a mistake and I won't.
0:28:23 > 0:28:25I need to do my Glamorgan sausages.
0:28:25 > 0:28:30- This competition means everything to me.- I'm definitely up for the fight.
0:28:30 > 0:28:33I'm absolutely 110% committed to winning this.
0:28:48 > 0:28:52Subtitles by Subtext for Red Bee Media Ltd 2011
0:28:52 > 0:28:54Email subtitling@bbc.co.uk