0:00:02 > 0:00:05It's judgment day on Great British Menu.
0:00:05 > 0:00:09The coveted prize - a place in the national finals.
0:00:09 > 0:00:12Three of Wales' finest chefs have been locked
0:00:12 > 0:00:16in a culinary battle to serve their dishes at The People's Banquet.
0:00:18 > 0:00:21It's been a week of triumph and disaster.
0:00:21 > 0:00:23- BLEEP,- I'm going to burn the sausages!
0:00:23 > 0:00:25What's the penalty for being late?
0:00:25 > 0:00:29Formidable veteran Angela Hartnett has demanded perfection.
0:00:29 > 0:00:31I'm trying to make rice pudding fit for the banquet.
0:00:31 > 0:00:34Keep trying. You can do better than that.
0:00:34 > 0:00:37Newcomer Gareth Jones fell at the final hurdle,
0:00:37 > 0:00:40pipped by experienced competitor, Aled Williams.
0:00:40 > 0:00:43Pfft, I wasn't expecting that one.
0:00:43 > 0:00:46Now, Michelin-starred Hywel Jones
0:00:46 > 0:00:49and Aled must win over the exacting judges.
0:00:49 > 0:00:51Do you know, that is truly disgusting.
0:00:51 > 0:00:54It's just very, very badly executed.
0:00:54 > 0:00:57They know the Welsh crown is up for grabs.
0:00:57 > 0:01:00I'm a fighter. I'd be lying if I wasn't intimidated by Hywel.
0:01:00 > 0:01:03He's a cracking chef, but I'm here to represent
0:01:03 > 0:01:05my own food and I'll give it my all.
0:01:05 > 0:01:07I'm not going to stop now.
0:01:07 > 0:01:11I'm making sure one of my dishes represents Wales on the final menu.
0:01:23 > 0:01:25Regional finalists Aled and Hywel
0:01:25 > 0:01:29are both desperate to earn the right to represent Wales
0:01:29 > 0:01:31in the prestigious Great British Menu final.
0:01:31 > 0:01:34- Do you think you're lucky to be here?- Not at all.
0:01:34 > 0:01:36- What did you beat Gareth by?- One.
0:01:36 > 0:01:37- One?- End of the day,
0:01:37 > 0:01:40it doesn't matter if it's one point or 50 points.
0:01:40 > 0:01:43If Gareth had nailed his dessert, it could've been curtains.
0:01:43 > 0:01:46You impressed Angela, but you have to impress
0:01:46 > 0:01:48new people now. I'm not giving up my crown easily.
0:01:48 > 0:01:51Hywel Jones has so far led the way
0:01:51 > 0:01:54with contemporary twists on Welsh classics,
0:01:54 > 0:01:56accomplished with stunning culinary flair,
0:01:56 > 0:01:59and he's determined to extend his winning streak.
0:01:59 > 0:02:01The battle is going to be really fierce.
0:02:01 > 0:02:05I'm confident if I deliver the menu, as I know I can, I'll be the winner.
0:02:05 > 0:02:09But he'll have to get past the tenacious Aled Williams first,
0:02:09 > 0:02:13whose menu earned him both high and low marks throughout the week.
0:02:13 > 0:02:16I still think I've got four cracking courses.
0:02:16 > 0:02:17I hope the judges agree with me.
0:02:17 > 0:02:22Our trio of discerning judges, Prue Leith, Matthew Fort
0:02:22 > 0:02:23and Oliver Peyton,
0:02:23 > 0:02:26are looking for nothing less than the most stunning platters
0:02:26 > 0:02:29of food to share at The People's Banquet,
0:02:29 > 0:02:34dishes that will honour and amaze guests at the ultimate street party.
0:02:36 > 0:02:40I think what I've learned so far is we need to see spectacular dishes.
0:02:40 > 0:02:43No matter how good the cooking is in itself,
0:02:43 > 0:02:48When you've got a big huge occasion like this and you put down one plate, it has to be spectacular.
0:02:48 > 0:02:51Small anything ain't going to work, it's got to be big.
0:02:51 > 0:02:56You know, when people sit down, the whole table goes quiet.
0:02:56 > 0:02:59We mustn't forget, this has got to be food for sharing.
0:02:59 > 0:03:04It has to be the sort of food that puzzles you or interests you
0:03:04 > 0:03:07or confuses you, so that you talk to your neighbour and you say,
0:03:07 > 0:03:11"Try this, it's amazing," or, "What do you think?" It's got to start a conversation.
0:03:17 > 0:03:22As the battle commences, Aled's got the edge having cooked for the judges last year,
0:03:22 > 0:03:27but disciplined Hywel is determined not to let his nerves lose him the advantage.
0:03:27 > 0:03:29Nervous, putting your food in front of the judges?
0:03:29 > 0:03:33I am nervous. Today's going to be a sterner test. How did you find it last year?
0:03:33 > 0:03:37Petrifying, you don't know what they're thinking,
0:03:37 > 0:03:41you've no idea whether they're slating your food or enjoying it.
0:03:42 > 0:03:44His menu kicks off with a refined take
0:03:44 > 0:03:46on the Welsh classic, lamb broth cawl,
0:03:46 > 0:03:50with sweet breads, stuffed cabbage leaves and leek and ham terrine.
0:03:51 > 0:03:55But it's Aled who'll get the tasting started today
0:03:55 > 0:03:59and his menu commences with a tricky four ways with guinea fowl,
0:03:59 > 0:04:04including a ballatine, oggy pasty, crispy wings and liver parfait.
0:04:04 > 0:04:06With so many separate elements to get right,
0:04:06 > 0:04:10Hywel senses an opening to derail his rival.
0:04:10 > 0:04:13So, Aled, have you made any changes to your starters?
0:04:13 > 0:04:17The only change I'll do is cutting out the silly little errors.
0:04:17 > 0:04:21- A few seasoning misjudgements. - Is the parfait set?
0:04:21 > 0:04:23Obviously it's difficult to look at it,
0:04:23 > 0:04:26but wobbling it, looking at it, looks pretty good to me.
0:04:26 > 0:04:30- Is it set or not? - I'm confident that it's set.
0:04:30 > 0:04:33Angela said people might see your dish as canapes.
0:04:33 > 0:04:37- Are you worried about that?- That's exactly what I was aiming for,
0:04:37 > 0:04:40if I'm honest with you. I didn't want it to be too heavy.
0:04:40 > 0:04:43But it is a first course and not canapes.
0:04:43 > 0:04:45It's not exactly canapes, is it? It's, for me,
0:04:45 > 0:04:47four different elements of the guinea fowl
0:04:47 > 0:04:51and for me, it works well for the first course.
0:04:51 > 0:04:56Ignoring Hywel's jibes, Aled takes his wings out of the fryer,
0:04:56 > 0:04:59places the ballatine of leg on the slate
0:04:59 > 0:05:02and takes the breast meat oggy straight out of the oven
0:05:02 > 0:05:05and, with little time to spare, gets it to the pass.
0:05:07 > 0:05:10- Down to the judges now, isn't it? - So they say.- Thank you, gents.
0:05:14 > 0:05:17So, will the judges find Aled's elaborate quartet
0:05:17 > 0:05:20of guinea fowl remarkable in every way?
0:05:23 > 0:05:26That'll do for me, but I don't know what you're going to eat.
0:05:26 > 0:05:30- It's a bit meagre.- It's not meagre.
0:05:32 > 0:05:35- I must say, it is...- Very good pate. - The flavours are delicious.
0:05:35 > 0:05:38- That's good. - Things are beginning to look up.
0:05:38 > 0:05:40I'm very happy to see guinea fowl.
0:05:40 > 0:05:42Guinea fowl is what we should be eating
0:05:42 > 0:05:45instead of chicken. There's so much flavour in guinea fowl
0:05:45 > 0:05:47and we've seen very little in any competition.
0:05:47 > 0:05:50This guy can make pastry.
0:05:50 > 0:05:52The pate's delicious, but I don't think liver pate
0:05:52 > 0:05:55in a kilner jar is going to rock my world.
0:05:55 > 0:05:57Not a lot to talk about there.
0:05:57 > 0:06:00Honestly it's not generous enough, is it? They're like canapes,
0:06:00 > 0:06:04I don't have a sense of sharing, conviviality, feast.
0:06:04 > 0:06:06I think it has many admirable qualities.
0:06:06 > 0:06:09The flavours are great, the pastry-making is fantastic.
0:06:09 > 0:06:13The mousse is one of the finest I've ever had. All of that is fine,
0:06:13 > 0:06:17but the fact is, it is a study in brown
0:06:17 > 0:06:20and brown is one of the most dispiriting colours known to mankind.
0:06:20 > 0:06:23It's such a waste of a course,
0:06:23 > 0:06:26when the first course could make such a great impression.
0:06:26 > 0:06:29Aled's guinea fowl tickled the judges' taste buds,
0:06:29 > 0:06:31but didn't meet the brief.
0:06:32 > 0:06:34Can Hywel steal an early lead
0:06:34 > 0:06:39with his chefy interpretation of the classic Welsh broth - cawl?
0:06:43 > 0:06:46There's even more pressure on. You're starting from scratch.
0:06:46 > 0:06:52I'm against the stronger of the other two competitors. I have to make sure I'm on the ball.
0:06:52 > 0:06:54Perfectionist Hywel's serving his cawl
0:06:54 > 0:06:58with lightly smoked lamb tenderloins and a clarified lamb broth.
0:07:03 > 0:07:08He's normally calm under pressure, but is feeling the strain today.
0:07:09 > 0:07:12- Have the nerves started to set in at all?- The nerves are in.
0:07:12 > 0:07:14They're kicking in. I'm bricking it.
0:07:14 > 0:07:17Hywel's nerves are showing more today than it has all week.
0:07:17 > 0:07:21The pressure of cooking for judges has taken it up another level.
0:07:21 > 0:07:23Have you got the shaky hand syndrome yet?
0:07:23 > 0:07:26As soon as I put it in a bowl, I'll have shaky hands.
0:07:26 > 0:07:28Shaky hands, shaky feet.
0:07:28 > 0:07:30You put in so much effort to get to this stage,
0:07:30 > 0:07:34you don't want to make any little silly mistakes at the last second.
0:07:35 > 0:07:38Hoping to avoid any unforced errors, Hywel carefully dresses
0:07:38 > 0:07:42each individual bowl with sliced lamb and root vegetables,
0:07:42 > 0:07:46leaving a few other choice elements for his guests
0:07:46 > 0:07:48to share amongst themselves.
0:07:48 > 0:07:51- Very nice, Hywel.- Nice and crispy, the broth tastes just right,
0:07:51 > 0:07:56- and the mint jelly Angela suggested served separately. All right?- Cool.
0:07:58 > 0:08:03Will the judges find Hywel's Welsh soup strikes the right note
0:08:03 > 0:08:06to kick off The People's Banquet?
0:08:06 > 0:08:10I feel like Oliver - "More?!"
0:08:10 > 0:08:13This is like one of those traditional Welsh soups
0:08:13 > 0:08:15that's been given a gastronomic makeover.
0:08:15 > 0:08:19- It's all very finely diced. - It's beautifully done,
0:08:19 > 0:08:21those little jelly things taste delicious.
0:08:21 > 0:08:24- It's mint sauce, isn't it?- Yeah. It's minty and lemony.
0:08:24 > 0:08:27You think that's a brussel sprout and you discover
0:08:27 > 0:08:30it's a little stuffed cabbage. It's a tiny little stuffed thing.
0:08:30 > 0:08:33I don't like the contrast between these earthy bowls
0:08:33 > 0:08:34and the fine cooking.
0:08:34 > 0:08:38It's quite a rustic dish in the first place and he's poncifying it.
0:08:38 > 0:08:41It does not have that sense of expansiveness
0:08:41 > 0:08:45that encourages the conversations to flow, the barriers to breakdown,
0:08:45 > 0:08:47people to get to know each other.
0:08:47 > 0:08:51It's, "Oh, did you enjoy the soup? I think it was awfully nice, don't you?"
0:08:51 > 0:08:56I don't agree. It's beautifully cooked, it has a surprise element.
0:08:56 > 0:09:00This is like playing in a doll's house, I love it.
0:09:00 > 0:09:04- I don't want a doll's house, I want a palace.- You'll get a palace later.
0:09:04 > 0:09:08This is the first course, we're just on the doll's house.
0:09:08 > 0:09:12- I think we're at the tradesman's entrance.- Sometimes I just want to punch you.- Oh, Prue!
0:09:12 > 0:09:17So, Hywel's starter has sharply divided the judging panel.
0:09:17 > 0:09:21It's down to Aled to bounce back with his fish course.
0:09:21 > 0:09:24Veteran Angela Hartnett loved his steamed whole turbot
0:09:24 > 0:09:29on Tuesday, but there's no guarantee that today's judges will agree.
0:09:29 > 0:09:32Aled's already confident, though, he's on to a winner.
0:09:32 > 0:09:36This was my strongest course in the week.
0:09:36 > 0:09:37If I mess this one up,
0:09:37 > 0:09:40I know it's going to really affect my score.
0:09:40 > 0:09:44Hywel's more focused on the eye-catching copper fish kettle.
0:09:44 > 0:09:46Were you polishing it like a genie and his lamp?
0:09:46 > 0:09:48I know what you'll be wishing for
0:09:48 > 0:09:52For you to overcook your lobster, forget about your Wellington
0:09:52 > 0:09:53and drop your tart on the floor.
0:09:53 > 0:09:57Possibly, this is the one course where Aled could pose a real threat.
0:09:57 > 0:10:00In his serving kettle,
0:10:00 > 0:10:03Aled's sauteed leeks, fennel and shallots
0:10:03 > 0:10:06and topped them with shellfish and his portioned whole turbot to steam.
0:10:08 > 0:10:11It certainly appears to tick the boxes for this year's brief
0:10:11 > 0:10:13but will the judges agree?
0:10:13 > 0:10:17Please be careful, boys. Thank you, gents.
0:10:17 > 0:10:19Do me a favour, and drop it.
0:10:23 > 0:10:26Does Aled's dish measure up to the judge's vision
0:10:26 > 0:10:28of the perfect fish course for sharing?
0:10:32 > 0:10:36- This is what we've been waiting for. - This is a turbotiere, isn't it?
0:10:36 > 0:10:37Yeah, turbotiere.
0:10:37 > 0:10:40Wow, look at that.
0:10:40 > 0:10:44- Our old friend the turbot. - isn't that just a thing of beauty?
0:10:44 > 0:10:46- Yummy. Come on, Prue.- Goodness, look at that.
0:10:46 > 0:10:48That's what I call a healthy chunk.
0:10:48 > 0:10:51As soon as the lid comes off, you just get excited.
0:10:51 > 0:10:54- It just looks great, it smells great.- Come closer, Oliver.
0:10:54 > 0:10:58I have to say, a rather nice little dash of colour.
0:10:58 > 0:11:00you have the beautiful green of the samphire
0:11:00 > 0:11:05the white of the fish, these scarlet tongues of cockles.
0:11:05 > 0:11:09I think this is delicious. Absolutely fabulous.
0:11:09 > 0:11:10I love the flavours.
0:11:10 > 0:11:14I think this is the finest fish dish we've had in any competition.
0:11:14 > 0:11:17- Why?- I tell you why, think it's so beautifully cooked.
0:11:17 > 0:11:20It does everything we ask of it.
0:11:20 > 0:11:23It's dramatic, it's sharing, it's a talking point.
0:11:23 > 0:11:25It's very pretty.
0:11:25 > 0:11:27- It's a great eat. - And it's delicious.
0:11:27 > 0:11:30I can certainly see this going through.
0:11:30 > 0:11:34My only fear is, where do we find 25 turbotieres in order to serve it?
0:11:34 > 0:11:38It's a resounding success for Aled,
0:11:38 > 0:11:44leaving high expectations for Hywel to match with his fish course.
0:11:44 > 0:11:46He's betting his dressed lobster with asparagus
0:11:46 > 0:11:49will treat the banquet guests.
0:11:49 > 0:11:52But Hywel senses an uphill battle to sway the judges,
0:11:52 > 0:11:57so he's making a last-minute change to try and steal some momentum back from Aled.
0:11:57 > 0:12:01So, Hywel, any ideas what to do to make it ten out of ten?
0:12:01 > 0:12:05I know I'm up against it. Your dish, I know that's a strong contender.
0:12:05 > 0:12:07It's got to be bang on to even get close to you.
0:12:07 > 0:12:10- It's got to pack a punch in flavour. - Yeah.
0:12:10 > 0:12:13The lobster oil for the mayonnaise, if I just glaze them,
0:12:13 > 0:12:15it should intensify the lobster flavour.
0:12:15 > 0:12:18Hywel tops his half shells of lobster
0:12:18 > 0:12:22with three different textures of asparagus and claw meat fritters
0:12:22 > 0:12:25and brings his stone and glass platter to the pass.
0:12:28 > 0:12:30When you put it down, that side in front first, yeah?
0:12:30 > 0:12:32Thank you.
0:12:32 > 0:12:34Game on, half way.
0:12:36 > 0:12:39Will the judges find Hywel's flash cooking
0:12:39 > 0:12:42fitting for the ultimate street party?
0:12:42 > 0:12:46# Pom, pom-pom-pom, pom, pom-pom-pom! #
0:12:49 > 0:12:52- Hm.- Go on, grab one. - If you think of our guests,
0:12:52 > 0:12:55lobster always has that sense of something special.
0:12:55 > 0:12:57Get stuck in.
0:12:57 > 0:13:02The deep-fried balls are just absolutely terrific, aren't they?
0:13:02 > 0:13:03They really are. It's amazing.
0:13:03 > 0:13:06That lovely crispness on the outside
0:13:06 > 0:13:08and it's full of lobster flavour inside.
0:13:08 > 0:13:12This is Premier League cooking, you know. Quality assured.
0:13:12 > 0:13:15It's just the lobster and a little bit of cucumber
0:13:15 > 0:13:19- a little bit of asparagus and that's it.- Yeah.- Wonderful.
0:13:19 > 0:13:21How often have we seen lobster before and you have
0:13:21 > 0:13:25that slightly sinking sensation - "Oh, it's another damn lobster."
0:13:25 > 0:13:29"Oh, not lobster again, I can't stand it!" But actually,
0:13:29 > 0:13:32now and again, along comes something and it wakes you up a bit
0:13:32 > 0:13:35and I think this has woken me up as far as lobster is concerned.
0:13:35 > 0:13:38- Beautiful. Absolutely beautiful. - I think
0:13:38 > 0:13:41this is the type of dish we're looking for. This is the type of dish,
0:13:41 > 0:13:43to me, that feels quite generous.
0:13:43 > 0:13:46I think this is a lovely dish for the banquet.
0:13:46 > 0:13:49It's festive, it's pretty, it's celebratory.
0:13:49 > 0:13:52I think it's wonderful. I'd love to see that go through.
0:13:52 > 0:13:56So Hywel's lobster has also won praise.
0:13:56 > 0:13:59Both he and Aled are oblivious to the judges' comments.
0:14:01 > 0:14:02The first two courses went to plan.
0:14:02 > 0:14:05Everything was cooked better, presented better.
0:14:05 > 0:14:07I won't give up now. I've got two courses to go
0:14:07 > 0:14:09and I'm here to win.
0:14:09 > 0:14:12I'm confident now. I've got two cracking dishes coming up.
0:14:12 > 0:14:15I have to make sure I execute them as well as previous courses
0:14:15 > 0:14:17and I'll be home and dry.
0:14:24 > 0:14:28Half way through the day, the contest is still wide open.
0:14:31 > 0:14:34Hywel's venison Wellington main course is up next
0:14:34 > 0:14:37and having received an impressive nine from Angela
0:14:37 > 0:14:41earlier in the week, he's forging ahead with no changes.
0:14:41 > 0:14:43The difference, I guess, today
0:14:43 > 0:14:46is that when I brought it up to the pass for Angela,
0:14:46 > 0:14:48we carved it there and then,
0:14:48 > 0:14:50so at least I was put out of my pain.
0:14:50 > 0:14:52Fighting talk from Hywel,
0:14:52 > 0:14:55but Aled can't resist trying to shake that confidence.
0:14:55 > 0:14:59Any changes for the serving your vegetables? Angela mentioned that
0:14:59 > 0:15:03- might go a little bit cold. - It's a warm salad.
0:15:03 > 0:15:05It's not going to be piping hot.
0:15:05 > 0:15:07- So, stick to your guns.- Yeah.
0:15:09 > 0:15:10Brave move, chef.
0:15:12 > 0:15:14No time to look back now.
0:15:14 > 0:15:18With the clock ticking, Hywel plates up his pea salad
0:15:18 > 0:15:20and tops with baby girolle mushrooms.
0:15:21 > 0:15:24Finally, he carefully loads his rested Wellington
0:15:24 > 0:15:25on to a wooden board.
0:15:27 > 0:15:29Have you got plates?
0:15:32 > 0:15:34OK, lads, you know what to do.
0:15:37 > 0:15:42Can Hywel's twist on a retro menu staple, delight the judges?
0:15:42 > 0:15:46Is that the Welsh flag we have on top?
0:15:46 > 0:15:49- Some sort of runes, carved into the surface.- What's inside, though?
0:15:49 > 0:15:53- I guess I'm going to go with duck. - No, it's not.- It's beef Wellington.
0:15:53 > 0:15:55- I think it's venison. - You're absolutely right.
0:15:55 > 0:15:58Oh, beautifully done. Thank you.
0:15:58 > 0:16:02Gosh, this looks absolutely delicious. Really simple but lovely.
0:16:02 > 0:16:04I always think Wellington looks a little bit dull,
0:16:04 > 0:16:06but the quality of the venison,
0:16:06 > 0:16:09the taste of this is absolutely delicious.
0:16:09 > 0:16:12It's beautifully modulated by the gravy or the sauce
0:16:12 > 0:16:15which gives a sort of richness to it
0:16:15 > 0:16:18and also by the mushroom farce around the outside of the meat.
0:16:18 > 0:16:21It's sort of retro food, but I realise why it was so popular.
0:16:21 > 0:16:23They are just lovely flavours.
0:16:23 > 0:16:27These are the absolute apotheosis of summer veg.
0:16:27 > 0:16:29In terms of an occasion like this,
0:16:29 > 0:16:31I think it looks adequate rather than great.
0:16:31 > 0:16:34I'm looking for something more dramatic,
0:16:34 > 0:16:36with some sort of sense of occasion to it,
0:16:36 > 0:16:39with some sort of hint of modernity, some passion from the chef.
0:16:39 > 0:16:43This is a well-trodden path. Nothing interesting about this.
0:16:43 > 0:16:46There's plenty of it to be interested in. It's extremely good to eat.
0:16:46 > 0:16:49It's a beautiful piece of cooking, a really accomplished,
0:16:49 > 0:16:53polished, refined and, I think, very, very successful.
0:16:53 > 0:16:58This can't be the best that the best chefs in this country can produce. A Wellington's a Wellington.
0:16:58 > 0:17:01But I still think it is a blindingly good piece of cooking.
0:17:03 > 0:17:08Another split panel for Hywel, which could be just the ticket for Aled.
0:17:08 > 0:17:11Will his barbecue main course go down a storm?
0:17:11 > 0:17:16He's taking on another big challenge in his Welsh black sirloin steak,
0:17:16 > 0:17:20which he's serving with a selection of barbecue-inspired elements.
0:17:23 > 0:17:26Is this your new way you're doing the beef?
0:17:26 > 0:17:28It's trying to get more smokey flavour.
0:17:28 > 0:17:31You can see the bar marks will bring some flavour.
0:17:31 > 0:17:35I'm kind of basting it with this nice smoked butter.
0:17:35 > 0:17:37I'm actually going to let the judges carve it
0:17:37 > 0:17:40at the table. I was missing a trick carving it myself.
0:17:40 > 0:17:44- Good luck.- Do you mean that?- No.
0:17:44 > 0:17:46Aled's confident he's improved his dish.
0:17:46 > 0:17:48But Hywel reminds him of an element
0:17:48 > 0:17:50that didn't go well earlier in the week.
0:17:50 > 0:17:52Sticking with your coleslaw concept?
0:17:52 > 0:17:54I'm going to stick to my guns on that one.
0:17:54 > 0:17:57We'll see whether it pays off, or comes back to bite me.
0:17:58 > 0:18:02Aled's opted not to change the hot coleslaw on his main course.
0:18:02 > 0:18:05Quite a risk, I think, because it wasn't well-received
0:18:05 > 0:18:08by either myself, Gareth or Angela. He's quite brave doing that.
0:18:08 > 0:18:13With time against him, Aled tops mini bone marrow burgers
0:18:13 > 0:18:17with large button mushrooms as buns and plates them alongside
0:18:17 > 0:18:19his Carmarthen cheese and leek veggie sausages
0:18:19 > 0:18:22and confit jacket potatoes.
0:18:22 > 0:18:24Gents.
0:18:24 > 0:18:28For me, that's a barbecue. Thank you very much, gents.
0:18:31 > 0:18:32Three down, one to go.
0:18:35 > 0:18:38Will Aled's self-belief prove well-founded
0:18:38 > 0:18:40and score a hit with the judges?
0:18:40 > 0:18:43Well, there's beef and there's a burger.
0:18:43 > 0:18:45- Can I carve you a bit, Prue?- Mm!
0:18:45 > 0:18:47OK.
0:18:47 > 0:18:51- Would one slice be enough, ma'am? - Yeah, that would be fine, thank you.
0:18:51 > 0:18:54- Is it good?- Yeah.
0:18:54 > 0:18:55There's no gravy.
0:18:55 > 0:18:59This is such a good piece of beef, it just doesn't need it. Amazing.
0:18:59 > 0:19:00Delicious beef.
0:19:00 > 0:19:03I think it's got an interesting, almost dry texture,
0:19:03 > 0:19:05in spite of having all the juice inside it.
0:19:05 > 0:19:07It's really full of flavour.
0:19:07 > 0:19:09Do you know, that is truly disgusting.
0:19:09 > 0:19:12Disgusting, this is bitter,
0:19:12 > 0:19:15a nasty texture and it's just horrible.
0:19:15 > 0:19:18It's sort of claggy. It is bitter.
0:19:18 > 0:19:21Actually the potato and the tomato isn't very good either.
0:19:21 > 0:19:25- The tomatoes have made the potato soggy.- And the vegetables,
0:19:25 > 0:19:28I mean look at this. They look awful.
0:19:28 > 0:19:29Well, they taste worse.
0:19:29 > 0:19:34The chef has got completely carried away here.
0:19:34 > 0:19:37I think the piece of beef itself is absolutely spot-on,
0:19:37 > 0:19:40but after that, it all goes completely wrong.
0:19:40 > 0:19:43It's just sad, because it's quite simply not good enough.
0:19:43 > 0:19:45This is a really, really disappointing dish.
0:19:45 > 0:19:49The only thing about sharing, is that it is fun
0:19:49 > 0:19:51to have somebody in your party do the carving
0:19:51 > 0:19:54and these things could be intriguing
0:19:54 > 0:19:58and cause conversation and so on, if they tasted delicious.
0:19:58 > 0:20:00Very, very badly executed.
0:20:00 > 0:20:02Whatever restaurant he cooks in,
0:20:02 > 0:20:05I slightly pity the vegetarian visitor here.
0:20:05 > 0:20:09Aled has no idea his main course has been slated by the judges.
0:20:09 > 0:20:12Despite high praise for his fish dish,
0:20:12 > 0:20:14he'll need to deliver a spectacular dessert.
0:20:16 > 0:20:19But it's steadfast Hywel
0:20:19 > 0:20:20who's up first.
0:20:20 > 0:20:23He's determined to deliver the coup de gras
0:20:23 > 0:20:25with his rhubarb and strawberry trifle tart.
0:20:25 > 0:20:29This layered pastry-based version of the classic trifle,
0:20:29 > 0:20:33elevated by Hywel's Michelin standard precision,
0:20:33 > 0:20:36earned him top marks yesterday.
0:20:36 > 0:20:39With his finish line in sight, Hywel pipes Chantilly cream
0:20:39 > 0:20:41atop custard and decorates his base
0:20:41 > 0:20:43with basil cress, fresh strawberries,
0:20:43 > 0:20:48jelly, pistachio and almond crackling.
0:20:50 > 0:20:52There you go.
0:20:54 > 0:20:58Will the judges think Hywel's trifle tart could be the ultimate
0:20:58 > 0:21:00finale to The People's Banquet?
0:21:03 > 0:21:08- Ah, that's just so pretty.- It is pretty, Prue, but you know - Pfft!
0:21:08 > 0:21:11- Oh, go on, I think it's lovely. It's so pretty.- I'm with Matthew.
0:21:11 > 0:21:12I can't wait.
0:21:12 > 0:21:16- You can't find the way in because it's got all those bits - Oh, do stop moaning.
0:21:16 > 0:21:19If you're not careful, I won't give you any. Prue, please!
0:21:19 > 0:21:22Now look at that. Isn't that just wonderful?
0:21:22 > 0:21:25It has all those things that we English love.
0:21:25 > 0:21:29- There's custard and cream. - Jelly and rhubarb.
0:21:29 > 0:21:32It's actually a sort of trifle, really, in a tart form.
0:21:32 > 0:21:34There's a few elements that are stand-out.
0:21:34 > 0:21:36The custard is, by far, the best thing.
0:21:36 > 0:21:39I actually think the most effective thing
0:21:39 > 0:21:41is the little bits of basil.
0:21:41 > 0:21:43The real disappointment, I think,
0:21:43 > 0:21:47- for me in this, is actually the pastry.- A little hard, isn't it?
0:21:47 > 0:21:50I think the rhubarb and custard are fantastic.
0:21:50 > 0:21:53I'm very happy with the whole thing, except the pastry
0:21:53 > 0:21:55is a bit on the tough side.
0:21:55 > 0:21:58Can I just ask you, what has this got to do
0:21:58 > 0:22:00with the spirit of the whole occasion?
0:22:00 > 0:22:02It's just a tart with too much stuff on it.
0:22:02 > 0:22:06- Oh, look...- That could describe you as well!
0:22:06 > 0:22:08You won't persuade me this is in way right...
0:22:08 > 0:22:11- Would you like a little more? - Yes, please.
0:22:11 > 0:22:15I think this is perfect party food. It's pretty, it's delicious,
0:22:15 > 0:22:18it has that little original touch of the basil.
0:22:18 > 0:22:22We can't stop eating it. What's anyone complaining about?
0:22:22 > 0:22:25Another hung jury for Hywel's tart
0:22:25 > 0:22:28leaves the door open for Aled to make a comeback
0:22:28 > 0:22:31and it's the dish that redeemed Aled yesterday
0:22:31 > 0:22:35from last place and kept him in the competition.
0:22:35 > 0:22:37If I'd have got a weak score yesterday, I was going home.
0:22:37 > 0:22:41It's a dish I really love eating, it's a dish I really like cooking.
0:22:41 > 0:22:43His final course is close to his heart.
0:22:43 > 0:22:47A traditional Welsh rice pudding, inspired by his grandmother.
0:22:49 > 0:22:52To make it fit for the Great British Menu,
0:22:52 > 0:22:54he's adding his own twist to the recipe.
0:22:54 > 0:22:57- So what are you doing there now? - Just making like a sabayon.
0:22:57 > 0:23:01I'm going to fold off through the cream right at the last second,
0:23:01 > 0:23:03so that makes it a bit more of a luxurious texture,
0:23:03 > 0:23:06- like a custard, if you like. - Very good.
0:23:06 > 0:23:09He's also embellishing his dish, with a mixture of macerated cherries
0:23:09 > 0:23:14and raspberries, and hazelnut crumble topping to serve.
0:23:17 > 0:23:19A good spoonful of the rice pudding.
0:23:19 > 0:23:23They can help themselves to the berries and crumble.
0:23:23 > 0:23:26- Thank you very much. - May the best man win.
0:23:26 > 0:23:29Will the judges find Aled's home-spun pudding
0:23:29 > 0:23:31a comforting end to The People's Banquet?
0:23:34 > 0:23:37- I like it when it's down my end. - What are you going to do,
0:23:37 > 0:23:42- make us a crumble? - What is it?- Rice pudding.
0:23:42 > 0:23:43This could be more dramatic.
0:23:43 > 0:23:46There's more rice pudding on the edge of the bowl
0:23:46 > 0:23:48than is in it. Dear, oh dear, oh dear.
0:23:48 > 0:23:51There's a little something that I like in there,
0:23:51 > 0:23:53I like hazelnuts in my crumble.
0:23:53 > 0:23:56Much to my scepticism, I find that the crunchy topping
0:23:56 > 0:23:59is very addictive.
0:23:59 > 0:24:02I particularly love the way the raspberries
0:24:02 > 0:24:06- punctuate the creaminess. - I have to be honest, I like the dish
0:24:06 > 0:24:08but I'm expecting that,
0:24:08 > 0:24:11really, the rice pudding itself
0:24:11 > 0:24:14is going to be a knockout and it's not. It's good, but it's not great.
0:24:14 > 0:24:17It's one of those puddings that's going to sit on the table
0:24:17 > 0:24:19and people will only leave
0:24:19 > 0:24:22when the last scrap is finished from the bowl.
0:24:22 > 0:24:26I have loved it, but I am not sure that it is
0:24:26 > 0:24:31spankingly spectacular or important enough for this banquet.
0:24:35 > 0:24:36Cooking now completed,
0:24:36 > 0:24:41the fierce rivals can only wait to be summoned by the judges.
0:24:41 > 0:24:44I've got loads of butterflies inside. I'm nervous about
0:24:44 > 0:24:47what the judges are thinking. But I can do no more,
0:24:47 > 0:24:48I've just got to wait and see.
0:24:48 > 0:24:52Only one of them can be crowned Welsh champion.
0:24:52 > 0:24:57It's something I have dreamed of all my life, to represent Wales.
0:24:57 > 0:25:01I'm nearly there now. I can almost sort of taste it, if you like.
0:25:05 > 0:25:06Back in the chamber,
0:25:06 > 0:25:10the judges are about to find out which dishes go together
0:25:10 > 0:25:13to comprise each menu, although they still don't know
0:25:13 > 0:25:14which chef cooked which.
0:25:14 > 0:25:17I mean, there are two very distinctive styles.
0:25:17 > 0:25:20One is neat, precise, well-ordered.
0:25:20 > 0:25:24One is slightly looser, slightly more fluid, slightly more flexible.
0:25:24 > 0:25:26I mean there's only one bit of bad cooking
0:25:26 > 0:25:29and that was only the vegetables on one dish.
0:25:29 > 0:25:30Aled's looked to Welsh tradition
0:25:30 > 0:25:32for inspiration for his menu,
0:25:32 > 0:25:34featuring tricky accompaniments
0:25:34 > 0:25:36for his starter and main
0:25:36 > 0:25:38and then paring down his approach
0:25:38 > 0:25:39for fish and dessert.
0:25:39 > 0:25:43Hywel's menu is also rooted in Welsh custom and then realised
0:25:43 > 0:25:46with remarkable culinary craftsmanship,
0:25:46 > 0:25:48designed to get people talking.
0:25:48 > 0:25:51Matthew, have you by any chance made up your mind?
0:25:51 > 0:25:53- I have, yes.- You have.
0:25:53 > 0:25:55- Oliver?- Prue, I have.
0:25:55 > 0:25:59And so have I. So, let's call in the chefs.
0:25:59 > 0:26:01- Good luck.- Best of luck.
0:26:01 > 0:26:04Time for the chefs to learn their fate.
0:26:04 > 0:26:08Will Aled retain his crown? Or will Hywel clinch the title?
0:26:14 > 0:26:18So, welcome, chefs, to the judges' chamber.
0:26:18 > 0:26:19BOTH: Thank you
0:26:19 > 0:26:21The cooking has been excellent
0:26:21 > 0:26:25and there have been one or two terrifically outstanding dishes.
0:26:25 > 0:26:28- Matthew, have you made up your mind? - I have, Prue
0:26:28 > 0:26:32- and it's Menu B for me.- Menu B. And Oliver?
0:26:32 > 0:26:34The best menu today, Prue, is Menu A.
0:26:34 > 0:26:37Ah, well now, I have chosen Menu B.
0:26:37 > 0:26:39So we have a winner.
0:26:39 > 0:26:41So let's find out.
0:26:45 > 0:26:49Well now, the chef representing Wales
0:26:49 > 0:26:54who will go forward to the Great British Menu final, will be...
0:27:04 > 0:27:07Hywel Jones. Congratulations, Hywel.
0:27:07 > 0:27:12Hywel, you look miserable. You're supposed to look delighted.
0:27:12 > 0:27:15I don't think I've been that nervous in my life.
0:27:15 > 0:27:18Well, I must say, your menu, there were calls right the way through.
0:27:18 > 0:27:22The lobster, a beautifully classic piece of cooking.
0:27:22 > 0:27:25Lovely, light, summery dish. The venison Wellington
0:27:25 > 0:27:28was outstanding quality. Hugely enjoyable on all counts.
0:27:28 > 0:27:32- However, the best dish of the day wasn't yours.- I loved the turbot.
0:27:32 > 0:27:34I've been dying to see a dish like that,
0:27:34 > 0:27:38a whole huge fish in a copper and there it was. And it was beautiful.
0:27:38 > 0:27:40Anyway, so congratulations
0:27:40 > 0:27:43and we look forward to seeing you in the final.
0:27:43 > 0:27:45There's some champagne outside, so enjoy it.
0:27:45 > 0:27:48- You deserve it.- Thank you. Thanks very much.
0:27:49 > 0:27:53- Well, Aled.- You better get one of the dishes to the banquet,
0:27:53 > 0:27:54if not all four.
0:27:54 > 0:27:57- Cheers.- I knew it was close. - Congratulations.- Well done.
0:27:57 > 0:27:58ALL: Cheers!
0:27:58 > 0:28:01'I knew I was up against it today.'
0:28:01 > 0:28:05Fabulous menu, fabulous chef and congratulations to Hywel.
0:28:05 > 0:28:09Gobsmacked, absolutely gobsmacked, but I'm absolutely delighted.
0:28:09 > 0:28:11I certainly can't let Wales down
0:28:11 > 0:28:14and I'll do my absolute best to make sure that I'm successful.
0:28:16 > 0:28:19A bit noisy. We're just minding our own business.
0:28:19 > 0:28:22Next week, it's the turn of London and the south-east
0:28:22 > 0:28:24in the final regional heat
0:28:24 > 0:28:27and it's a clash of the Michelin-starred titans.
0:28:27 > 0:28:32- Have you just stolen my pan? BLEEP. - I thought that got hot quickly.
0:28:49 > 0:28:51Subtitles by Red Bee Media Ltd
0:28:51 > 0:28:54E-mail subtitling@bbc.co.uk