0:00:02 > 0:00:04It's D-Day on Great British Menu
0:00:04 > 0:00:08for three cooking titans from London and the South East.
0:00:08 > 0:00:12Tom Kerridge, Tom Aikens and Phil Thompson are all straining every sinew
0:00:12 > 0:00:16for a chance to cook at the People's Banquet.
0:00:18 > 0:00:23Three courses down with three Michelin-star holders in the kitchen it's still too close to call
0:00:23 > 0:00:27for competition veteran Jason Atherton, scoring their dishes all week.
0:00:27 > 0:00:32My life's been a nightmare, it's just been so difficult to judge this.
0:00:32 > 0:00:35Each chef is absolutely on the top of their game.
0:00:35 > 0:00:38Even a blinding 10 out of 10 for his main
0:00:38 > 0:00:42has left reigning champ Tom Kerridge just 2 points in front on 27.
0:00:42 > 0:00:45I'm happy to be where I am, but it's not a huge lead.
0:00:45 > 0:00:49It's a tiny lead and it can turn around in a moment.
0:00:49 > 0:00:53Hard man Tom Aikens is right behind him with 25,
0:00:53 > 0:00:55and the newcomer Phil Thompson on 24.
0:00:55 > 0:00:58Anything could happen in today's dessert course.
0:00:58 > 0:01:03- Is this a dish you have work really quickly with, because, obviously, ice cream melts like that?- Yes.
0:01:03 > 0:01:09With one chef going home today, will ultra-competitive Tom Aikens really reveal his softer side?
0:01:09 > 0:01:13- One for you and one for you. - I didn't know you cared, chef!
0:01:13 > 0:01:15Or is it just a double bluff?
0:01:15 > 0:01:19I'm waiting for mine to squirt me in the face with water!
0:01:19 > 0:01:22I think this dish is going to be the absolute nuts!
0:01:33 > 0:01:36This year, the chefs have been challenged to go out and meet people
0:01:36 > 0:01:39who unite their local communities using food.
0:01:41 > 0:01:44It's an experience in itself, you know, and it brings people together.
0:01:44 > 0:01:49If the chefs win a place at the banquet, these local heroes will be their guests of honour,
0:01:49 > 0:01:51so the stakes are high.
0:01:52 > 0:01:58All week, the competition has been fierce and, with the pressure on, will someone fail today?
0:01:58 > 0:02:02Since the first day, it's just been climbing and climbing and climbing.
0:02:02 > 0:02:06At some point, I expected one of them to slip up, but no-one has. It's incredible!
0:02:11 > 0:02:17The first to enter the battle of the Michelin stars today is competition newcomer Phil Thompson
0:02:17 > 0:02:21from Dagenham in Essex. After a tentative start, he's grown in confidence
0:02:21 > 0:02:23and fully intends to win.
0:02:23 > 0:02:27You want your food to go to the judges, you want your judges to taste it,
0:02:27 > 0:02:31so if I fall at the last hurdle, I'll be gutted, absolutely gutted.
0:02:34 > 0:02:37- Chef.- Hello, Phil. What have you got here?
0:02:37 > 0:02:43Today we're making vanilla, mint and chocolate-layered Viennese ice cream.
0:02:43 > 0:02:47- And the inspiration for this dish? - This is a treat. You know, for me, being a kid,
0:02:47 > 0:02:50when your mum pulls out that frozen dessert from the freezer...
0:02:50 > 0:02:56yeah, it puts a smile on your face, so it's a real treat. It's what I think of as a real treat.
0:02:56 > 0:03:00- And you're going to do the Michelin-star version of it, right?- Hopefully do it justice.
0:03:00 > 0:03:01So, what have you got here?
0:03:01 > 0:03:06I've got some nice 70% chocolate crystals that we're going to temper and layer.
0:03:06 > 0:03:10For the ice cream, I've got some nice fresh mint to infuse the milk and cream with.
0:03:10 > 0:03:15- Also, you know, I want to give it that colour.- Yeah.- So I've got a little bit of mint extract there.
0:03:15 > 0:03:19- Right. - And with the sugar I'm going to make some little mini candyfloss sticks.
0:03:19 > 0:03:22- What gives it the wow factor? - The ice cream. Ice cream was a treat as a kid,
0:03:22 > 0:03:26it was ice cream, it was chocolate... so the way I'm hopefully going to present this,
0:03:26 > 0:03:28everyone can get involved and get stuck in.
0:03:28 > 0:03:34So Phil's gone back to his childhood in Dagenham for this 1980s classic.
0:03:34 > 0:03:38Is it a stroke of genius or a kitsch disaster waiting to happen?
0:03:38 > 0:03:40How's he going to elevate this
0:03:40 > 0:03:45to make this a stunning dish which is going to blow not only me away,
0:03:45 > 0:03:48but 100 people dining at a banquet where they're going to stop what they're doing
0:03:48 > 0:03:50and look at it and go, "Wow!"?
0:03:50 > 0:03:54Michelin-star holder number two is Tom Kerridge.
0:03:54 > 0:03:58Last year, mistakes with his desserts nearly cost him the banquet,
0:03:58 > 0:04:01so he knows it has to be perfect today.
0:04:01 > 0:04:04I'm here to prove a point and they're here to take points off me.
0:04:04 > 0:04:11If Phil turns out today a banging, smacking dessert, he could definitely topple the Toms.
0:04:15 > 0:04:21- So what are you cooking for us?- I am doing strawberries and cream PYO.
0:04:21 > 0:04:23Pick Your Own!
0:04:23 > 0:04:26- What have we got in there? - Tonka beans.- Tonka beans.
0:04:26 > 0:04:29- How do you think they smell? - They're...- How would you describe them to people?
0:04:29 > 0:04:36..a mixture of vanilla, coffee, cloves...very subtle, honey-like... comes from the same area as vanilla.
0:04:36 > 0:04:40- I've gone with them, I'm doing strawberries and cream.- Then we've got a little bit of Atsina cress.
0:04:40 > 0:04:42It tastes like sambuca.
0:04:42 > 0:04:46Set cream, poached strawberries on the top, honey to make honeycomb
0:04:46 > 0:04:49and a little bit of strawberry sorbet.
0:04:49 > 0:04:51Inspiration for this dish, Tom, where's it come from?
0:04:51 > 0:04:57Strawberry picking. I remembered it as being a big party, family kind of day out, lots of people there.
0:04:57 > 0:05:00It's that whole smiling, fun thing that we're trying to get in here.
0:05:00 > 0:05:03Tom's also hoping to bring back happy memories
0:05:03 > 0:05:05with his simple dessert.
0:05:05 > 0:05:07He's got some surprises up his sleeve
0:05:07 > 0:05:08when it comes to presentation,
0:05:08 > 0:05:12but will that be enough to make his dish fit for a banquet?
0:05:12 > 0:05:14If it's too simple, it'll fall down.
0:05:14 > 0:05:17He's got to make sure that it's not just a few strawberries,
0:05:17 > 0:05:20a few flavoured herbs and a little bit of cream.
0:05:20 > 0:05:25He's got to make sure that he balances his flavours absolutely on the money.
0:05:25 > 0:05:30Our final Michelin-starred chef is Tom Aikens from London.
0:05:30 > 0:05:32He hasn't quite managed to take the lead in this heat yet,
0:05:32 > 0:05:35but he's confident that he's going all the way.
0:05:35 > 0:05:38It's going to be an amazing banquet and I can't wait to be cooking there,
0:05:38 > 0:05:43and everyone to be trying at least, I hope, one, two of my courses.
0:05:47 > 0:05:49Very nice.
0:05:49 > 0:05:51- They're for you, darling. - Oh, thank you.
0:05:53 > 0:05:58- What are these for?- So basically what we're doing...we're doing a rhubarb-and-rose parfait...- Yeah.
0:05:58 > 0:06:00..with a little bit of ginger, so they're being poached,
0:06:00 > 0:06:03and a little bit of tapioca as well.
0:06:03 > 0:06:08And then the presentation... it's definitely going to be a feast for the eyes.
0:06:08 > 0:06:12- I should hope so. There's a lot of red going on here, a lot of colour...- Yeah.
0:06:12 > 0:06:15And the inspiration behind this dish? What made you come up with this?
0:06:15 > 0:06:18Well, I just think, you know, towards the end of the banquet,
0:06:18 > 0:06:23you know, everyone's probably feeling a little bit sad and it's all going to be over...
0:06:23 > 0:06:26whereas I'm going to come with a thunder force of wow!
0:06:26 > 0:06:30How are you going to translate this into being a sharing dish where people can just see it
0:06:30 > 0:06:33go past everybody at the banquet and then be shared out?
0:06:33 > 0:06:35My mum always says, "Wait and see"!
0:06:36 > 0:06:40After serving restaurant-style dishes earlier this week,
0:06:40 > 0:06:44Tom's now going for spectacle with his rhubarb-and-rose baked Alaska.
0:06:44 > 0:06:47And he seems to now get it, get the whole community spirit.
0:06:47 > 0:06:53This is the People's Banquet, and Tom now seems to have the confidence to go on to this dessert
0:06:53 > 0:06:58and maybe win, as long as he doesn't get too overconfident and slip up at the last hurdle.
0:07:04 > 0:07:07In such a tight contest,
0:07:07 > 0:07:11all the chefs know that one mistake from any of them could settle the issue.
0:07:11 > 0:07:17But Tom Aikens who's started work on his rhubarb is as confident as ever and he's looking ahead.
0:07:17 > 0:07:21Tom, what was it like last year to be in the final?
0:07:21 > 0:07:24- To be at the banquet, you mean?- Yes. - It was an amazing thing.
0:07:24 > 0:07:29It was an incredible experience. It's not one of the things that us as chefs are used to doing,
0:07:29 > 0:07:34we're not banquet chefs, are we? We work in Michelin-starred restaurants. It was very hard work,
0:07:34 > 0:07:37but it was a phenomenal experience, it was amazing.
0:07:37 > 0:07:41The scores for the dessert could well decide who meets the judges tomorrow.
0:07:41 > 0:07:46So Phil's concentrating hard on melting chocolate to create sheets
0:07:46 > 0:07:48which he'll then layer on to a chocolate sponge base.
0:07:49 > 0:07:54Tom Aikens is much more well-known than Phil, but they're both newcomers,
0:07:54 > 0:07:58while Tom Kerridge had the benefit of experience coming into this week.
0:07:58 > 0:08:01Did you think you had an advantage or you knew how hard it was going to be?
0:08:01 > 0:08:05I'll be honest with you. I knew how hard this week was going to be,
0:08:05 > 0:08:10and then when I knew who I was up against...you know, I think it made it even harder.
0:08:10 > 0:08:14No-one knows who's through yet, it's gone all the way down to the dessert and there's a couple of points in it.
0:08:14 > 0:08:17Any two could still go through.
0:08:17 > 0:08:22It's Jason who'll be making that decision and he's keeping a close eye on all of them.
0:08:25 > 0:08:30Everything's to play for. It's anybody's game. Whoever slips up today though is going home.
0:08:30 > 0:08:34I've got to make sure I pick the best two chefs to go through,
0:08:34 > 0:08:36and I've never had a competition this close.
0:08:38 > 0:08:42They're all desperate to avoid a blunder, but Phil is struggling.
0:08:42 > 0:08:45His ice cream must be soft enough to pipe into the mould,
0:08:45 > 0:08:49but he's let it get too warm and it could spell disaster.
0:08:51 > 0:08:57If the ice cream melts too much, Phil's vision of a retro spectacle could end up as a sloppy mess.
0:08:57 > 0:08:59You know, there's ice cream melting all over the place,
0:08:59 > 0:09:02you know, I'm getting into a right two and eight.
0:09:02 > 0:09:06I just need to get my dessert built and in that blast chiller and I'm ready to serve.
0:09:06 > 0:09:08- Hello, Phil.- Chef. - How are you getting on?
0:09:08 > 0:09:11- All going to plan? - Yeah, so far, so good.
0:09:12 > 0:09:17- Is this a dish you have work really quickly with, because, obviously, ice cream melts like that?- Yeah.
0:09:17 > 0:09:20I've got my moulding out, ice tray...
0:09:20 > 0:09:27yeah, one thing I'm quite concerned about is how quickly I can get this into the blast chiller to get set.
0:09:27 > 0:09:31- It's all in the preparation.- How are you going to do this for 100 people?
0:09:31 > 0:09:35You can make them up, and once they're in the freezer, they're in the freezer,
0:09:35 > 0:09:39- and it's just a point of slicing them, putting the hundreds and thousands on the side...- Yeah.
0:09:39 > 0:09:40And away you go.
0:09:40 > 0:09:42Phil's putting on a brave face,
0:09:42 > 0:09:46but everyone knows this is a serious setback, including Jason.
0:09:46 > 0:09:50Phil's dessert... He looked like he had a bit of panic on his face.
0:09:50 > 0:09:53I think he was maybe just trying to cover up a little bit from me.
0:09:53 > 0:09:56When I examined it, it looked like it was going a little bit soft.
0:09:56 > 0:10:00I just hope, and I really, really do hope, that Phil gets this nailed.
0:10:00 > 0:10:05Tom Aikens' rhubarb-and-rose parfait by contrast is perfectly frozen.
0:10:05 > 0:10:08But it's a measure of the pressure they're under
0:10:08 > 0:10:12that even the usually unflappable Tom has made a mistake.
0:10:12 > 0:10:17He's had to start again on his mini meringues after spoiling the first lot.
0:10:17 > 0:10:19The second time you're doing meringues, what's happened?
0:10:19 > 0:10:23Oh, I've...I overcooked the first ones. The temperature of the oven was too high.
0:10:23 > 0:10:26I had to do them again.
0:10:26 > 0:10:31So I'm just going to crisp these up. I've made a little rose sugar, so I'll just...
0:10:31 > 0:10:34brown the dry petals down with some icing sugar...
0:10:34 > 0:10:38and then these are going to be dried out and then I'll roll them in that afterwards
0:10:38 > 0:10:40and they'll just be sprinkled over the final dish.
0:10:40 > 0:10:43Phil's keeping a very close eye on Tom now.
0:10:43 > 0:10:47With only 1 point between them, Phil stands to gain from any mistakes,
0:10:47 > 0:10:52but no-one knows what bad boy Tom will pull out of the bag.
0:10:52 > 0:10:56Is he going to go back to the first two courses and do something that's very classic
0:10:56 > 0:10:58and, you know, it's him on a plate,
0:10:58 > 0:11:02or is he going to stun us all and do something like he did with his main course and shock everyone?
0:11:02 > 0:11:06Tom Kerridge is keeping his presentation quiet too.
0:11:06 > 0:11:11He's confident in his dish, but he doesn't underrate his rivals.
0:11:11 > 0:11:14Their desserts have got to be super-smashing and brilliant,
0:11:14 > 0:11:17and they could do it, they're two very, very talented chefs,
0:11:17 > 0:11:19so I've just got to make sure I'm ready for it.
0:11:19 > 0:11:24His rivals are going all out to beat him, but Tom has earned their respect.
0:11:24 > 0:11:28The way he's produced his past three courses, you know it's going to look awesome.
0:11:28 > 0:11:31I can't wait to see what he's got up his sleeve.
0:11:31 > 0:11:34Tom Aikens is planning to win, whatever the others come up with.
0:11:36 > 0:11:42To make sure his dessert really was perfect to share, Tom decided to try out a prototype
0:11:42 > 0:11:44on some experts.
0:11:44 > 0:11:49Kids generally love desserts, so what better place to start than in a school full of kids?
0:11:49 > 0:11:52He headed for East Sheen Primary School in West London,
0:11:52 > 0:11:55where they take part in School Food Matters,
0:11:55 > 0:11:59a scheme to promote healthy eating and food education.
0:11:59 > 0:12:03The children grow their own produce and have weekly cookery classes.
0:12:03 > 0:12:07Deputy head Helen Colbert is in charge of the scheme.
0:12:07 > 0:12:11- All the children cook, it's part of the curriculum now.- Right.
0:12:11 > 0:12:15And the parents come in and help the children, and it's very much a community kitchen.
0:12:15 > 0:12:20And when you see the children in the kitchen cooking and the smiles on their faces
0:12:20 > 0:12:24and how much they're enjoying... and finding out about what real food is all about,
0:12:24 > 0:12:26it's just great.
0:12:26 > 0:12:32Keen to see how the children benefit from the scheme, Tom's meeting a group of eight-year-olds
0:12:32 > 0:12:34who are having a cookery lesson.
0:12:34 > 0:12:37- We're peeling our vegetables and making a five-root soup.- Fantastic!
0:12:37 > 0:12:41- What have you cooked before? - Omelette.- Omelette.
0:12:41 > 0:12:43I've made toffee sauce before.
0:12:43 > 0:12:47I've been a parent for about five years at East Sheen now,
0:12:47 > 0:12:50and it's really nice to be able to come into the school and feel part of the community.
0:12:50 > 0:12:55You know, things like cooking wouldn't happen if there wasn't the parent volunteers.
0:12:55 > 0:12:59Tom's hoping the children can suggest how his rhubarb baked Alaska should look.
0:13:00 > 0:13:02Rosa, what have you got there?
0:13:02 > 0:13:08Well, orange lollipops and then I've got meringue bits around there...
0:13:08 > 0:13:11and then I'm just going to put strawberries in the middle.
0:13:11 > 0:13:12Lovely! Well done.
0:13:12 > 0:13:14What have you got coming out of there?
0:13:14 > 0:13:15A sparkler.
0:13:15 > 0:13:19A sparkler? That would be a feast for the eyes, wouldn't it?
0:13:19 > 0:13:22- Do you think it's going to be a winning dish?- Definitely.
0:13:24 > 0:13:28Having take note of their ideas, Tom wants them to try the version he's brought along.
0:13:29 > 0:13:31Dig in.
0:13:31 > 0:13:34- There you go.- Yeah.
0:13:34 > 0:13:36- So what do we think?- Yummy!
0:13:36 > 0:13:38- Lovely! - Awesome!
0:13:38 > 0:13:40This is very nice.
0:13:40 > 0:13:41Yum!
0:13:42 > 0:13:43Wow!
0:13:43 > 0:13:45How many out of 10?
0:13:45 > 0:13:46- 10. - 11!
0:13:46 > 0:13:48- 11. - 100!
0:13:48 > 0:13:53Instead of a cake for my birthday, I'm definitely going to ask my mum to make this.
0:13:53 > 0:13:58I think we should give Tom a big clap because I think that's a very clever dish.
0:14:01 > 0:14:05I wasn't expecting them to polish it off as much as they did,
0:14:05 > 0:14:08but I would guess it just shows that it was a success.
0:14:09 > 0:14:15Seeing this young community cooking together has hit a nerve with the coolest man in the kitchen.
0:14:15 > 0:14:18I'd just like to thank both of you very much for the day. It's been absolutely amazing...
0:14:18 > 0:14:23absolutely bowled over by their enthusiasm, and, of course, your enthusiasm.
0:14:23 > 0:14:27So what I would like to propose, if one of my dishes does reach the banquet,
0:14:27 > 0:14:29I would like to invite both of you.
0:14:29 > 0:14:34- We'd love to go. Thank you.- Great. Thank you both very much indeed. - A pleasure.
0:14:34 > 0:14:35Thank you.
0:14:40 > 0:14:45Three world-class chefs from London and the South East are going all out
0:14:45 > 0:14:48to make desserts fit for a People's Banquet.
0:14:48 > 0:14:51Tom Kerridge is battling to hold on to the lead with his elaborate...
0:14:53 > 0:14:56..and he's yet to reveal how he'll present it.
0:14:56 > 0:14:58Despite an early slip-up, Tom Aikens is convinced his...
0:15:02 > 0:15:05..will carry the day.
0:15:05 > 0:15:07And Phil's confident his...
0:15:09 > 0:15:12..will steal the show if it sets properly.
0:15:12 > 0:15:15Jason Atherton is watching them closely.
0:15:15 > 0:15:19His scores will decide which two chefs face the judges tomorrow.
0:15:19 > 0:15:24And when I do make my decision, and I do have to make a decision to send one of these chefs home,
0:15:24 > 0:15:28it's going to break my heart, because each single one of these chefs deserves to go through.
0:15:31 > 0:15:37Tom Aikens is trying to score points with his technical skills and refined cookery...
0:15:38 > 0:15:42..while Phil from Essex wants to make people smile with his dessert.
0:15:42 > 0:15:44How are we doing, chief? This looks exciting!
0:15:44 > 0:15:46This is my fun factor.
0:15:46 > 0:15:48I wish I'd thought of this.
0:15:48 > 0:15:51- Everyone likes candyfloss, chef. - Everyone loves candyfloss.
0:15:51 > 0:15:55Anyone who doesn't like candyfloss, they've got a heart of stone, chef.
0:15:55 > 0:15:5890% of people like it, 10% of people lie.
0:15:58 > 0:16:00LAUGHTER Do you like candyfloss, chef?
0:16:00 > 0:16:02I love it, I love it.
0:16:02 > 0:16:04See? Even Tom Aikens has not got a heart of stone.
0:16:04 > 0:16:09What he has got is a single-minded determination not to make any more mistakes
0:16:09 > 0:16:11as he brings his dish together.
0:16:12 > 0:16:15Phil's nervously unwrapping his dessert.
0:16:15 > 0:16:20He's frozen it after his ice-cream disaster earlier. If it hasn't set, he's doomed.
0:16:20 > 0:16:22How are we doing, Phil? Look at that!
0:16:22 > 0:16:28I was expecting an ice-cream puddle on my bench when I took that mould away!
0:16:28 > 0:16:31- She's a beauty!- Thank you very much.
0:16:32 > 0:16:33That looks amazing, chef.
0:16:35 > 0:16:39Phil's going to plate up first, so he'll set the standard the others have to beat.
0:16:39 > 0:16:45He's raised the bar by having an icebox specially made, but he's still feeling the heat.
0:16:45 > 0:16:49I'm still on tenterhooks. I mean, anyone can go home.
0:16:49 > 0:16:51So, yeah, it's all still to play for.
0:16:51 > 0:16:57Candyfloss arranged, he places his ice-cream dessert in pride of place.
0:16:57 > 0:16:59Has he done enough to stay in the race?
0:17:00 > 0:17:02- You happy?- Yeah.
0:17:02 > 0:17:04Can you remind me of the inspiration?
0:17:04 > 0:17:09For me, it just makes people remember about their childhood.
0:17:09 > 0:17:12- Shall we go and taste it? - Yeah, let's.
0:17:12 > 0:17:17Phil's dessert certainly looks like the family treat from his childhood,
0:17:17 > 0:17:21but will it taste like a Michelin-starred dish fit for the People's Banquet?
0:17:21 > 0:17:23So, Phil, you looked like you had a few problems in there.
0:17:23 > 0:17:25Yeah, it was touch and go.
0:17:25 > 0:17:28I'm doing ice cream as a dessert, I knew it was a risky move.
0:17:29 > 0:17:33Makes a lovely crunch as you cut through it, through each layer.
0:17:33 > 0:17:35- It looks amazing.- It does. - It's a stunning-looking dish.
0:17:35 > 0:17:40Are you completely happy with the way it turned out? Are you happy with the texture of it?
0:17:40 > 0:17:45It's just starting to melt. I could have put the plates in the freezer maybe,
0:17:45 > 0:17:47but, yeah, it's nice and smooth, it's not iced.
0:17:47 > 0:17:50I love the minty flavour. I think it's even the right colour.
0:17:50 > 0:17:55- It's got that nice minty sort of mouthwash flavour...- Yeah. - Which is what you want.- Yeah, yeah.
0:17:55 > 0:17:58- Do you think the mint's strong enough? - I don't want it to overpower.
0:17:58 > 0:18:02Even if it is a beautiful flavour, the last thing I want to do is overpower it with the mint.
0:18:02 > 0:18:06- Served on an icebox.- I know, it's cold as well. Very clever.
0:18:06 > 0:18:12I'd worry if it was like a hot 30-degree day, but if it was a mild spring-summery day,
0:18:12 > 0:18:15I mean that cool box could probably do the job.
0:18:15 > 0:18:18You put a lot of thought and effort into that, the way you put the ice bed underneath, etc, etc.
0:18:18 > 0:18:22Is this something that can be easily replicated for that amount of people?
0:18:22 > 0:18:25Yeah, if that gets through to the banquet, you get a little bit messy,
0:18:25 > 0:18:29but that's what this challenge is all about - it's sharing.
0:18:29 > 0:18:31One point behind Tom Aikens,
0:18:31 > 0:18:34a few points behind Tom Kerridge,
0:18:34 > 0:18:37but I don't have to beat Tom Kerridge, I have to beat Tom Aikens to get there.
0:18:37 > 0:18:42And Tom knows it! But he has a little more time to raise his game,
0:18:42 > 0:18:45because Tom Kerridge is plating up next.
0:18:45 > 0:18:51He's finally revealing his surprise presentation which he thinks will knock his rivals for six.
0:18:51 > 0:18:52What have you got there, chef?
0:18:52 > 0:18:54My dessert!
0:18:54 > 0:18:57It's not grown yet! Strawberries and cream.
0:18:57 > 0:19:01Chef, you kept sneaking off earlier. Is this where you've been going?
0:19:01 > 0:19:05- I've been off to water my strawberry plants. - Tending to your strawberries!
0:19:05 > 0:19:10- A bit of gardening.- Didn't know you had green fingers, chef. - It's the first time ever!
0:19:12 > 0:19:15Having messed up his dessert last year, he's going for broke,
0:19:15 > 0:19:20combining tonka cream, honeycomb, wine-vinegar jelly, liquorice meringue,
0:19:20 > 0:19:23aniseed-flavoured cress and strawberry sorbet.
0:19:23 > 0:19:27All the different flavours go into quirky strawberry pots
0:19:27 > 0:19:30to be hidden amongst the leaves in his wooden crate.
0:19:30 > 0:19:34And Tom can only hope that this time he's got it right.
0:19:38 > 0:19:40TOM GROANS
0:19:43 > 0:19:44There you are, chef!
0:19:44 > 0:19:47- Pick your own.- Pick your own.
0:19:47 > 0:19:49- You happy?- Yeah, love it.
0:19:49 > 0:19:53Yeah, really pleased. All the elements in the little pot should be great. I'm very happy.
0:19:53 > 0:19:57- Are they real strawberry plants? - Real strawberry plants growing in this box,
0:19:57 > 0:20:02that, at some point, maybe by the time of the banquet, they might have some little strawberries on them.
0:20:03 > 0:20:08Tom's taken his rustic style further than ever with this big presentation,
0:20:08 > 0:20:11but has he gone too far this time?
0:20:11 > 0:20:16- Pulled it out the bag again with the presentation.- He has. It looks pretty impressive, that's for sure.
0:20:16 > 0:20:20- Another dish, another load of bells and whistles...- Yeah.
0:20:20 > 0:20:22- But the bottom line is it's still got to taste good.- Absolutely!
0:20:22 > 0:20:25- I'll go for the sorbet first. - I tried not to use too much sugar.
0:20:25 > 0:20:28It's made with natural fruit, I made the puree, it's not bought in.
0:20:28 > 0:20:31The tonka bean and the meringue is quite sweet,
0:20:31 > 0:20:36so hopefully that's something that helps cut through it along with the jelly that's got vinegar in it.
0:20:36 > 0:20:40- Do you think the tonka bean works with the strawberries? - Yeah, it's not too sweet.
0:20:40 > 0:20:42- It's fantastic.- Yeah, it's lovely.
0:20:42 > 0:20:46- And the jelly as well.- So he's got vinegar in the jelly?- Yeah.
0:20:46 > 0:20:48He certainly has.
0:20:48 > 0:20:51- Anything you would change?- If I could go back to the drawing board...
0:20:51 > 0:20:56I don't know, maybe a touch more vinegar in the jelly, but, all in all, very happy with that.
0:20:56 > 0:21:01I think it'll get people talking, it'll get people guessing every mouthful. "What can you taste?"
0:21:01 > 0:21:03- He's nailed that one, hasn't he? - Yeah.
0:21:03 > 0:21:07- It's going to be close, isn't it? - I hope so, chef, I hope so!
0:21:07 > 0:21:13Even though he's pushed the boat out, he has no idea what Tom Aikens has up his sleeve.
0:21:13 > 0:21:18Any minute now, one of those boys could smash me and beat me and I'm at the bottom of the pile,
0:21:18 > 0:21:20so everything's gone and there's nothing more I can do.
0:21:22 > 0:21:26Tom Aikens is determined not to be outdone.
0:21:26 > 0:21:32His rivals are beginning to see why he had several Perspex cubes delivered yesterday.
0:21:32 > 0:21:36- What you got going on here, chef? - A little rose garden.- Yeah?
0:21:36 > 0:21:38Frozen rhubarb.
0:21:38 > 0:21:41- Everyone's got green fingers. - I know!
0:21:41 > 0:21:46They just give the whole smell factor to the dish.
0:21:46 > 0:21:52As a chef whose reputation precedes him, Tom knows that the senses of smell and taste are closely linked.
0:21:52 > 0:21:56- Have you had time to make a dessert? - No, it's a flower-arranging course.
0:21:56 > 0:21:57A bit of weeding!
0:21:57 > 0:22:01Jason can't help but be impressed by the presentation, can he?
0:22:01 > 0:22:03Look at the effort in that.
0:22:03 > 0:22:05One for you and one for you.
0:22:05 > 0:22:07- Oh, thank you, chef! - I didn't know you cared, chef!
0:22:07 > 0:22:10I'm waiting for mine to squirt me in the face with water!
0:22:11 > 0:22:15Now Tom Aikens gets down to the serious business of winning!
0:22:15 > 0:22:20The frozen parfait in his baked Alaska is covered in meringue and then browned.
0:22:20 > 0:22:26It'll be served whole alongside individual bowls of rhubarb and rhubarb-flavoured tapioca,
0:22:26 > 0:22:28jelly and marshmallow.
0:22:28 > 0:22:30I think this dish is going to be the absolute nuts!
0:22:30 > 0:22:36I don't think anyone is going to beat this dish. I'm confident, very confident.
0:22:36 > 0:22:41Just as it looks like he's finished, Tom adds one final touch.
0:22:48 > 0:22:49Well done, chef!
0:22:49 > 0:22:52- Are you happy? - Yeah, very happy, yeah. Very happy.
0:22:52 > 0:22:55- So, Tom, we'll just take a... - Little scoop.
0:22:55 > 0:22:59- I told you I was getting the hang of this serving thing.- Exactly. - Pop that on.
0:22:59 > 0:23:00- Ready?- Yeah.
0:23:00 > 0:23:05Tom's gone for high style with his own take on baked Alaska.
0:23:05 > 0:23:08But is this enough to get him through to cook for the judges?
0:23:08 > 0:23:12- What do you think?- It's great. Look at it, it's amazing.
0:23:12 > 0:23:17- You don't know whether you're in a florist's or a top patisserie, do you?- It's brilliant.
0:23:17 > 0:23:20- Do you think this has got the sharing aspect?- Definitely.
0:23:20 > 0:23:26The sharing element of it is everyone diving into the parfait, into the Alaska at the same time...
0:23:26 > 0:23:29there's definitely that. Everyone will be fighting over it.
0:23:29 > 0:23:31- Get in there, chief!- Let's.
0:23:31 > 0:23:33- Bit by bit? - Yeah, there's a lot of bits.
0:23:33 > 0:23:38There's a lot of elements on that plate. Do you think they deserve their space there?
0:23:38 > 0:23:40Maybe what I would do is lose the meringue,
0:23:40 > 0:23:43because there's already meringue on the dish.
0:23:43 > 0:23:44The rhubarb's nice.
0:23:44 > 0:23:49- Yeah, the rhubarb's lovely, still got a nice crunch to it. - Yeah, it's not bitter.
0:23:49 > 0:23:53It's not too sweet either. Rose and rhubarb, they're beautiful combinations,
0:23:53 > 0:23:55and that tastes fantastic!
0:23:55 > 0:23:57- Do you think it's too sweet? - No, I don't.
0:23:57 > 0:24:04The rhubarb batons and the strips, I've left a little bit sour,
0:24:04 > 0:24:09so the sourness of the rhubarb, I think with the component of the sweet meringue works really well.
0:24:09 > 0:24:13If there's anything I could say that would be a criticism of that dish...
0:24:13 > 0:24:16is that I don't think it needs the tapioca.
0:24:16 > 0:24:18It's very hit or miss tapioca, isn't it?
0:24:18 > 0:24:21I was very, very happy with the dish, really happy.
0:24:21 > 0:24:23There weren't any mistakes,
0:24:23 > 0:24:29so I think, overall, I'm looking for good points from Jason.
0:24:31 > 0:24:32But will he get them?
0:24:32 > 0:24:38Having tasted all the desserts, Jason needs time to think.
0:24:38 > 0:24:40I want to be in that final.
0:24:40 > 0:24:47I want to be in Friday, you know, against whoever it's going to be, and, you know, cook for the judges.
0:24:47 > 0:24:49Hopefully, I'll get the score that I need to take me through.
0:24:49 > 0:24:53Er...but, you know, it's nervous times now.
0:24:53 > 0:24:58I am not excited to find out what's going on, because it might be a crushing disastrous blow,
0:24:58 > 0:25:04he might have hated my dessert, so very nervous. I'll be glad when he's read them scores out.
0:25:05 > 0:25:10After what feels like an age, Jason's made up his mind.
0:25:11 > 0:25:15As you know, only two chefs can through tomorrow
0:25:15 > 0:25:18to cook for the judges at the Great British Menu.
0:25:19 > 0:25:25Phil, your vanilla, mint and chocolate-layered Viennese ice cream with vanilla candyfloss...
0:25:25 > 0:25:29Whilst your ice cream was good...
0:25:29 > 0:25:31it was just an ice cream.
0:25:32 > 0:25:35The vanilla was a little bit strong for the mint.
0:25:35 > 0:25:37It overpowered it a little bit,
0:25:37 > 0:25:40but I asked myself did it have the wow factor?
0:25:40 > 0:25:46Tom Kerridge, your strawberries and cream PYO, or Pick Your Own...
0:25:47 > 0:25:52Was the cream a little bit too sweet? You know, I had to ask myself that question.
0:25:52 > 0:25:57But then the way you'd taken the brief and put it all in a box...
0:25:57 > 0:26:02that could quite easily have been cheesy, but in the right hands it was very clever.
0:26:02 > 0:26:07Tom Aikens, your rhubarb-and-rose parfait with rhubarb tapioca...
0:26:08 > 0:26:12The presentation, you'd obviously been watching what was going on for a couple of days,
0:26:12 > 0:26:16got your special delivery... Can you do that for 100 people?
0:26:16 > 0:26:20Soon as I watched you plate up in the bowls, I saw lots going on.
0:26:20 > 0:26:25Would Tom need a brigade of ten chefs to do that or would he be able to do that with a couple?
0:26:25 > 0:26:30Three really good dishes. And, as you know, only two people go through.
0:26:30 > 0:26:32And it breaks my heart this bit, it really does.
0:26:38 > 0:26:43With a score of 9 out of 10 for their dessert
0:26:43 > 0:26:48and making them the chef with the highest total score for this week... is...
0:26:50 > 0:26:55- ..Tom Kerridge. Well done, Tom. Well done, mate.- Thank you.
0:26:58 > 0:26:59Phil...
0:27:00 > 0:27:02..for your ice cream...
0:27:04 > 0:27:05..I'll give you 7 points.
0:27:07 > 0:27:09Tom...
0:27:09 > 0:27:11I gave your rhubarb-and-rose parfait...
0:27:15 > 0:27:167 points.
0:27:18 > 0:27:22Which means, Tom, you've gone through by 1 point.
0:27:23 > 0:27:26Phil, commiserations.
0:27:26 > 0:27:28I'm gutted for you, mate.
0:27:29 > 0:27:31Congratulations to the two Toms.
0:27:31 > 0:27:35- You're going to battle with the judges tomorrow.- Thank you very much.- May the best chef win!
0:27:35 > 0:27:39- Well done, chief.- Thank you, Phil. Very sorry, chief.
0:27:39 > 0:27:42- Well done, chef! Well done. - On the playing field.
0:27:43 > 0:27:47So Tom Kerridge romped home to win with a total of 36 points,
0:27:47 > 0:27:51Tom Aikens just held on to 2nd place with 32,
0:27:51 > 0:27:54and Phil was very unlucky to leave the competition
0:27:54 > 0:27:57with 31 points.
0:27:57 > 0:28:00To fall at the final hurdle, you know, I'm absolutely gutted...
0:28:00 > 0:28:03I didn't want to go home on Thursday, but someone has to.
0:28:03 > 0:28:08Tomorrow, the two Toms will be going head to head in a fight to the finish.
0:28:08 > 0:28:12It's been a massive, massive week, and it's going to be a huge day tomorrow.
0:28:12 > 0:28:14I think it's going to be a clash of the titans.
0:28:14 > 0:28:18The judges will be holding court and they won't be holding back
0:28:18 > 0:28:20as one Tom hits the jackpot...
0:28:20 > 0:28:21It is a dish to share
0:28:21 > 0:28:25and I think it would cause an enormous amount of entertainment at the People's Banquet.
0:28:25 > 0:28:28..while the other hits the canvas.
0:28:28 > 0:28:30Do you know what? I don't like it.
0:28:30 > 0:28:33I think it's absolutely dreadful.
0:28:37 > 0:28:41Subtitles by Red Bee Media Ltd
0:28:41 > 0:28:45E-mail subtitling@bbc.co.uk