London and South East Dessert Great British Menu


London and South East Dessert

It's the last chance for the London and the south east chefs to impress Jason Atherton. The one with the lowest total score leaves the competition.


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Transcript


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It's D-Day on Great British Menu

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for three cooking titans from London and the South East.

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Tom Kerridge, Tom Aikens and Phil Thompson are all straining every sinew

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for a chance to cook at the People's Banquet.

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Three courses down with three Michelin-star holders in the kitchen it's still too close to call

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for competition veteran Jason Atherton, scoring their dishes all week.

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My life's been a nightmare, it's just been so difficult to judge this.

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Each chef is absolutely on the top of their game.

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Even a blinding 10 out of 10 for his main

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has left reigning champ Tom Kerridge just 2 points in front on 27.

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I'm happy to be where I am, but it's not a huge lead.

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It's a tiny lead and it can turn around in a moment.

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Hard man Tom Aikens is right behind him with 25,

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and the newcomer Phil Thompson on 24.

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Anything could happen in today's dessert course.

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-Is this a dish you have work really quickly with, because, obviously, ice cream melts like that?

-Yes.

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With one chef going home today, will ultra-competitive Tom Aikens really reveal his softer side?

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-One for you and one for you.

-I didn't know you cared, chef!

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Or is it just a double bluff?

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I'm waiting for mine to squirt me in the face with water!

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I think this dish is going to be the absolute nuts!

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This year, the chefs have been challenged to go out and meet people

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who unite their local communities using food.

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It's an experience in itself, you know, and it brings people together.

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If the chefs win a place at the banquet, these local heroes will be their guests of honour,

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so the stakes are high.

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All week, the competition has been fierce and, with the pressure on, will someone fail today?

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Since the first day, it's just been climbing and climbing and climbing.

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At some point, I expected one of them to slip up, but no-one has. It's incredible!

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The first to enter the battle of the Michelin stars today is competition newcomer Phil Thompson

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from Dagenham in Essex. After a tentative start, he's grown in confidence

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and fully intends to win.

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You want your food to go to the judges, you want your judges to taste it,

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so if I fall at the last hurdle, I'll be gutted, absolutely gutted.

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-Chef.

-Hello, Phil. What have you got here?

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Today we're making vanilla, mint and chocolate-layered Viennese ice cream.

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-And the inspiration for this dish?

-This is a treat. You know, for me, being a kid,

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when your mum pulls out that frozen dessert from the freezer...

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yeah, it puts a smile on your face, so it's a real treat. It's what I think of as a real treat.

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-And you're going to do the Michelin-star version of it, right?

-Hopefully do it justice.

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So, what have you got here?

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I've got some nice 70% chocolate crystals that we're going to temper and layer.

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For the ice cream, I've got some nice fresh mint to infuse the milk and cream with.

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-Also, you know, I want to give it that colour.

-Yeah.

-So I've got a little bit of mint extract there.

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-Right.

-And with the sugar I'm going to make some little mini candyfloss sticks.

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-What gives it the wow factor?

-The ice cream. Ice cream was a treat as a kid,

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it was ice cream, it was chocolate... so the way I'm hopefully going to present this,

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everyone can get involved and get stuck in.

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So Phil's gone back to his childhood in Dagenham for this 1980s classic.

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Is it a stroke of genius or a kitsch disaster waiting to happen?

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How's he going to elevate this

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to make this a stunning dish which is going to blow not only me away,

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but 100 people dining at a banquet where they're going to stop what they're doing

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and look at it and go, "Wow!"?

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Michelin-star holder number two is Tom Kerridge.

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Last year, mistakes with his desserts nearly cost him the banquet,

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so he knows it has to be perfect today.

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I'm here to prove a point and they're here to take points off me.

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If Phil turns out today a banging, smacking dessert, he could definitely topple the Toms.

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-So what are you cooking for us?

-I am doing strawberries and cream PYO.

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Pick Your Own!

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-What have we got in there?

-Tonka beans.

-Tonka beans.

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-How do you think they smell?

-They're...

-How would you describe them to people?

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..a mixture of vanilla, coffee, cloves...very subtle, honey-like... comes from the same area as vanilla.

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-I've gone with them, I'm doing strawberries and cream.

-Then we've got a little bit of Atsina cress.

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It tastes like sambuca.

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Set cream, poached strawberries on the top, honey to make honeycomb

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and a little bit of strawberry sorbet.

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Inspiration for this dish, Tom, where's it come from?

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Strawberry picking. I remembered it as being a big party, family kind of day out, lots of people there.

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It's that whole smiling, fun thing that we're trying to get in here.

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Tom's also hoping to bring back happy memories

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with his simple dessert.

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He's got some surprises up his sleeve

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when it comes to presentation,

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but will that be enough to make his dish fit for a banquet?

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If it's too simple, it'll fall down.

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He's got to make sure that it's not just a few strawberries,

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a few flavoured herbs and a little bit of cream.

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He's got to make sure that he balances his flavours absolutely on the money.

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Our final Michelin-starred chef is Tom Aikens from London.

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He hasn't quite managed to take the lead in this heat yet,

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but he's confident that he's going all the way.

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It's going to be an amazing banquet and I can't wait to be cooking there,

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and everyone to be trying at least, I hope, one, two of my courses.

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Very nice.

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-They're for you, darling.

-Oh, thank you.

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-What are these for?

-So basically what we're doing...we're doing a rhubarb-and-rose parfait...

-Yeah.

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..with a little bit of ginger, so they're being poached,

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and a little bit of tapioca as well.

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And then the presentation... it's definitely going to be a feast for the eyes.

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-I should hope so. There's a lot of red going on here, a lot of colour...

-Yeah.

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And the inspiration behind this dish? What made you come up with this?

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Well, I just think, you know, towards the end of the banquet,

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you know, everyone's probably feeling a little bit sad and it's all going to be over...

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whereas I'm going to come with a thunder force of wow!

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How are you going to translate this into being a sharing dish where people can just see it

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go past everybody at the banquet and then be shared out?

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My mum always says, "Wait and see"!

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After serving restaurant-style dishes earlier this week,

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Tom's now going for spectacle with his rhubarb-and-rose baked Alaska.

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And he seems to now get it, get the whole community spirit.

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This is the People's Banquet, and Tom now seems to have the confidence to go on to this dessert

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and maybe win, as long as he doesn't get too overconfident and slip up at the last hurdle.

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In such a tight contest,

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all the chefs know that one mistake from any of them could settle the issue.

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But Tom Aikens who's started work on his rhubarb is as confident as ever and he's looking ahead.

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Tom, what was it like last year to be in the final?

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-To be at the banquet, you mean?

-Yes.

-It was an amazing thing.

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It was an incredible experience. It's not one of the things that us as chefs are used to doing,

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we're not banquet chefs, are we? We work in Michelin-starred restaurants. It was very hard work,

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but it was a phenomenal experience, it was amazing.

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The scores for the dessert could well decide who meets the judges tomorrow.

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So Phil's concentrating hard on melting chocolate to create sheets

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which he'll then layer on to a chocolate sponge base.

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Tom Aikens is much more well-known than Phil, but they're both newcomers,

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while Tom Kerridge had the benefit of experience coming into this week.

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Did you think you had an advantage or you knew how hard it was going to be?

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I'll be honest with you. I knew how hard this week was going to be,

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and then when I knew who I was up against...you know, I think it made it even harder.

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No-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.

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Any two could still go through.

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It's Jason who'll be making that decision and he's keeping a close eye on all of them.

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Everything's to play for. It's anybody's game. Whoever slips up today though is going home.

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I've got to make sure I pick the best two chefs to go through,

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and I've never had a competition this close.

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They're all desperate to avoid a blunder, but Phil is struggling.

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His ice cream must be soft enough to pipe into the mould,

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but he's let it get too warm and it could spell disaster.

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If the ice cream melts too much, Phil's vision of a retro spectacle could end up as a sloppy mess.

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You know, there's ice cream melting all over the place,

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you know, I'm getting into a right two and eight.

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I just need to get my dessert built and in that blast chiller and I'm ready to serve.

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-Hello, Phil.

-Chef.

-How are you getting on?

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-All going to plan?

-Yeah, so far, so good.

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-Is this a dish you have work really quickly with, because, obviously, ice cream melts like that?

-Yeah.

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I've got my moulding out, ice tray...

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yeah, one thing I'm quite concerned about is how quickly I can get this into the blast chiller to get set.

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-It's all in the preparation.

-How are you going to do this for 100 people?

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You can make them up, and once they're in the freezer, they're in the freezer,

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-and it's just a point of slicing them, putting the hundreds and thousands on the side...

-Yeah.

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And away you go.

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Phil's putting on a brave face,

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but everyone knows this is a serious setback, including Jason.

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Phil's dessert... He looked like he had a bit of panic on his face.

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I think he was maybe just trying to cover up a little bit from me.

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When I examined it, it looked like it was going a little bit soft.

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I just hope, and I really, really do hope, that Phil gets this nailed.

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Tom Aikens' rhubarb-and-rose parfait by contrast is perfectly frozen.

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But it's a measure of the pressure they're under

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that even the usually unflappable Tom has made a mistake.

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He's had to start again on his mini meringues after spoiling the first lot.

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The second time you're doing meringues, what's happened?

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Oh, I've...I overcooked the first ones. The temperature of the oven was too high.

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I had to do them again.

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So I'm just going to crisp these up. I've made a little rose sugar, so I'll just...

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brown the dry petals down with some icing sugar...

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and then these are going to be dried out and then I'll roll them in that afterwards

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and they'll just be sprinkled over the final dish.

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Phil's keeping a very close eye on Tom now.

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With only 1 point between them, Phil stands to gain from any mistakes,

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but no-one knows what bad boy Tom will pull out of the bag.

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Is he going to go back to the first two courses and do something that's very classic

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and, you know, it's him on a plate,

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or is he going to stun us all and do something like he did with his main course and shock everyone?

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Tom Kerridge is keeping his presentation quiet too.

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He's confident in his dish, but he doesn't underrate his rivals.

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Their desserts have got to be super-smashing and brilliant,

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and they could do it, they're two very, very talented chefs,

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so I've just got to make sure I'm ready for it.

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His rivals are going all out to beat him, but Tom has earned their respect.

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The way he's produced his past three courses, you know it's going to look awesome.

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I can't wait to see what he's got up his sleeve.

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Tom Aikens is planning to win, whatever the others come up with.

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To make sure his dessert really was perfect to share, Tom decided to try out a prototype

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on some experts.

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Kids generally love desserts, so what better place to start than in a school full of kids?

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He headed for East Sheen Primary School in West London,

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where they take part in School Food Matters,

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a scheme to promote healthy eating and food education.

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The children grow their own produce and have weekly cookery classes.

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Deputy head Helen Colbert is in charge of the scheme.

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-All the children cook, it's part of the curriculum now.

-Right.

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And the parents come in and help the children, and it's very much a community kitchen.

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And when you see the children in the kitchen cooking and the smiles on their faces

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and how much they're enjoying... and finding out about what real food is all about,

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it's just great.

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Keen to see how the children benefit from the scheme, Tom's meeting a group of eight-year-olds

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who are having a cookery lesson.

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-We're peeling our vegetables and making a five-root soup.

-Fantastic!

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-What have you cooked before?

-Omelette.

-Omelette.

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I've made toffee sauce before.

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I've been a parent for about five years at East Sheen now,

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and it's really nice to be able to come into the school and feel part of the community.

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You know, things like cooking wouldn't happen if there wasn't the parent volunteers.

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Tom's hoping the children can suggest how his rhubarb baked Alaska should look.

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Rosa, what have you got there?

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Well, orange lollipops and then I've got meringue bits around there...

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and then I'm just going to put strawberries in the middle.

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Lovely! Well done.

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What have you got coming out of there?

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A sparkler.

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A sparkler? That would be a feast for the eyes, wouldn't it?

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-Do you think it's going to be a winning dish?

-Definitely.

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Having take note of their ideas, Tom wants them to try the version he's brought along.

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Dig in.

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-There you go.

-Yeah.

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-So what do we think?

-Yummy!

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- Lovely! - Awesome!

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This is very nice.

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Yum!

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Wow!

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How many out of 10?

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- 10. - 11!

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- 11. - 100!

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Instead of a cake for my birthday, I'm definitely going to ask my mum to make this.

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I think we should give Tom a big clap because I think that's a very clever dish.

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I wasn't expecting them to polish it off as much as they did,

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but I would guess it just shows that it was a success.

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Seeing this young community cooking together has hit a nerve with the coolest man in the kitchen.

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I'd just like to thank both of you very much for the day. It's been absolutely amazing...

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absolutely bowled over by their enthusiasm, and, of course, your enthusiasm.

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So what I would like to propose, if one of my dishes does reach the banquet,

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I would like to invite both of you.

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-We'd love to go. Thank you.

-Great. Thank you both very much indeed.

-A pleasure.

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Thank you.

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Three world-class chefs from London and the South East are going all out

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to make desserts fit for a People's Banquet.

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Tom Kerridge is battling to hold on to the lead with his elaborate...

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..and he's yet to reveal how he'll present it.

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Despite an early slip-up, Tom Aikens is convinced his...

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..will carry the day.

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And Phil's confident his...

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..will steal the show if it sets properly.

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Jason Atherton is watching them closely.

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His scores will decide which two chefs face the judges tomorrow.

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And when I do make my decision, and I do have to make a decision to send one of these chefs home,

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it's going to break my heart, because each single one of these chefs deserves to go through.

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Tom Aikens is trying to score points with his technical skills and refined cookery...

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..while Phil from Essex wants to make people smile with his dessert.

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How are we doing, chief? This looks exciting!

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This is my fun factor.

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I wish I'd thought of this.

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-Everyone likes candyfloss, chef.

-Everyone loves candyfloss.

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Anyone who doesn't like candyfloss, they've got a heart of stone, chef.

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90% of people like it, 10% of people lie.

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LAUGHTER Do you like candyfloss, chef?

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I love it, I love it.

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See? Even Tom Aikens has not got a heart of stone.

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What he has got is a single-minded determination not to make any more mistakes

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as he brings his dish together.

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Phil's nervously unwrapping his dessert.

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He's frozen it after his ice-cream disaster earlier. If it hasn't set, he's doomed.

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How are we doing, Phil? Look at that!

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I was expecting an ice-cream puddle on my bench when I took that mould away!

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-She's a beauty!

-Thank you very much.

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That looks amazing, chef.

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Phil's going to plate up first, so he'll set the standard the others have to beat.

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He's raised the bar by having an icebox specially made, but he's still feeling the heat.

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I'm still on tenterhooks. I mean, anyone can go home.

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So, yeah, it's all still to play for.

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Candyfloss arranged, he places his ice-cream dessert in pride of place.

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Has he done enough to stay in the race?

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-You happy?

-Yeah.

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Can you remind me of the inspiration?

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For me, it just makes people remember about their childhood.

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-Shall we go and taste it?

-Yeah, let's.

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Phil's dessert certainly looks like the family treat from his childhood,

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but will it taste like a Michelin-starred dish fit for the People's Banquet?

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So, Phil, you looked like you had a few problems in there.

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Yeah, it was touch and go.

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I'm doing ice cream as a dessert, I knew it was a risky move.

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Makes a lovely crunch as you cut through it, through each layer.

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-It looks amazing.

-It does.

-It's a stunning-looking dish.

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Are you completely happy with the way it turned out? Are you happy with the texture of it?

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It's just starting to melt. I could have put the plates in the freezer maybe,

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but, yeah, it's nice and smooth, it's not iced.

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I love the minty flavour. I think it's even the right colour.

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-It's got that nice minty sort of mouthwash flavour...

-Yeah.

-Which is what you want.

-Yeah, yeah.

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-Do you think the mint's strong enough?

-I don't want it to overpower.

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Even if it is a beautiful flavour, the last thing I want to do is overpower it with the mint.

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-Served on an icebox.

-I know, it's cold as well. Very clever.

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I'd worry if it was like a hot 30-degree day, but if it was a mild spring-summery day,

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I mean that cool box could probably do the job.

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You put a lot of thought and effort into that, the way you put the ice bed underneath, etc, etc.

0:18:150:18:18

Is this something that can be easily replicated for that amount of people?

0:18:180:18:22

Yeah, if that gets through to the banquet, you get a little bit messy,

0:18:220:18:25

but that's what this challenge is all about - it's sharing.

0:18:250:18:29

One point behind Tom Aikens,

0:18:290:18:31

a few points behind Tom Kerridge,

0:18:310:18:34

but I don't have to beat Tom Kerridge, I have to beat Tom Aikens to get there.

0:18:340:18:37

And Tom knows it! But he has a little more time to raise his game,

0:18:370:18:42

because Tom Kerridge is plating up next.

0:18:420:18:45

He's finally revealing his surprise presentation which he thinks will knock his rivals for six.

0:18:450:18:51

What have you got there, chef?

0:18:510:18:52

My dessert!

0:18:520:18:54

It's not grown yet! Strawberries and cream.

0:18:540:18:57

Chef, you kept sneaking off earlier. Is this where you've been going?

0:18:570:19:01

-I've been off to water my strawberry plants.

-Tending to your strawberries!

0:19:010:19:05

-A bit of gardening.

-Didn't know you had green fingers, chef.

-It's the first time ever!

0:19:050:19:10

Having messed up his dessert last year, he's going for broke,

0:19:120:19:15

combining tonka cream, honeycomb, wine-vinegar jelly, liquorice meringue,

0:19:150:19:20

aniseed-flavoured cress and strawberry sorbet.

0:19:200:19:23

All the different flavours go into quirky strawberry pots

0:19:230:19:27

to be hidden amongst the leaves in his wooden crate.

0:19:270:19:30

And Tom can only hope that this time he's got it right.

0:19:300:19:34

TOM GROANS

0:19:380:19:40

There you are, chef!

0:19:430:19:44

-Pick your own.

-Pick your own.

0:19:440:19:47

-You happy?

-Yeah, love it.

0:19:470:19:49

Yeah, really pleased. All the elements in the little pot should be great. I'm very happy.

0:19:490:19:53

-Are they real strawberry plants?

-Real strawberry plants growing in this box,

0:19:530:19:57

that, at some point, maybe by the time of the banquet, they might have some little strawberries on them.

0:19:570:20:02

Tom's taken his rustic style further than ever with this big presentation,

0:20:030:20:08

but has he gone too far this time?

0:20:080:20:11

-Pulled it out the bag again with the presentation.

-He has. It looks pretty impressive, that's for sure.

0:20:110:20:16

-Another dish, another load of bells and whistles...

-Yeah.

0:20:160:20:20

-But the bottom line is it's still got to taste good.

-Absolutely!

0:20:200:20:22

-I'll go for the sorbet first.

-I tried not to use too much sugar.

0:20:220:20:25

It's made with natural fruit, I made the puree, it's not bought in.

0:20:250:20:28

The tonka bean and the meringue is quite sweet,

0:20:280:20:31

so hopefully that's something that helps cut through it along with the jelly that's got vinegar in it.

0:20:310:20:36

-Do you think the tonka bean works with the strawberries?

-Yeah, it's not too sweet.

0:20:360:20:40

-It's fantastic.

-Yeah, it's lovely.

0:20:400:20:42

-And the jelly as well.

-So he's got vinegar in the jelly?

-Yeah.

0:20:420:20:46

He certainly has.

0:20:460:20:48

-Anything you would change?

-If I could go back to the drawing board...

0:20:480:20:51

I don't know, maybe a touch more vinegar in the jelly, but, all in all, very happy with that.

0:20:510:20:56

I think it'll get people talking, it'll get people guessing every mouthful. "What can you taste?"

0:20:560:21:01

-He's nailed that one, hasn't he?

-Yeah.

0:21:010:21:03

-It's going to be close, isn't it?

-I hope so, chef, I hope so!

0:21:030:21:07

Even though he's pushed the boat out, he has no idea what Tom Aikens has up his sleeve.

0:21:070:21:13

Any minute now, one of those boys could smash me and beat me and I'm at the bottom of the pile,

0:21:130:21:18

so everything's gone and there's nothing more I can do.

0:21:180:21:20

Tom Aikens is determined not to be outdone.

0:21:220:21:26

His rivals are beginning to see why he had several Perspex cubes delivered yesterday.

0:21:260:21:32

-What you got going on here, chef?

-A little rose garden.

-Yeah?

0:21:320:21:36

Frozen rhubarb.

0:21:360:21:38

-Everyone's got green fingers.

-I know!

0:21:380:21:41

They just give the whole smell factor to the dish.

0:21:410:21:46

As a chef whose reputation precedes him, Tom knows that the senses of smell and taste are closely linked.

0:21:460:21:52

-Have you had time to make a dessert?

-No, it's a flower-arranging course.

0:21:520:21:56

A bit of weeding!

0:21:560:21:57

Jason can't help but be impressed by the presentation, can he?

0:21:570:22:01

Look at the effort in that.

0:22:010:22:03

One for you and one for you.

0:22:030:22:05

-Oh, thank you, chef!

-I didn't know you cared, chef!

0:22:050:22:07

I'm waiting for mine to squirt me in the face with water!

0:22:070:22:10

Now Tom Aikens gets down to the serious business of winning!

0:22:110:22:15

The frozen parfait in his baked Alaska is covered in meringue and then browned.

0:22:150:22:20

It'll be served whole alongside individual bowls of rhubarb and rhubarb-flavoured tapioca,

0:22:200:22:26

jelly and marshmallow.

0:22:260:22:28

I think this dish is going to be the absolute nuts!

0:22:280:22:30

I don't think anyone is going to beat this dish. I'm confident, very confident.

0:22:300:22:36

Just as it looks like he's finished, Tom adds one final touch.

0:22:360:22:41

Well done, chef!

0:22:480:22:49

-Are you happy?

-Yeah, very happy, yeah. Very happy.

0:22:490:22:52

-So, Tom, we'll just take a...

-Little scoop.

0:22:520:22:55

-I told you I was getting the hang of this serving thing.

-Exactly.

-Pop that on.

0:22:550:22:59

-Ready?

-Yeah.

0:22:590:23:00

Tom's gone for high style with his own take on baked Alaska.

0:23:000:23:05

But is this enough to get him through to cook for the judges?

0:23:050:23:08

-What do you think?

-It's great. Look at it, it's amazing.

0:23:080:23:12

-You don't know whether you're in a florist's or a top patisserie, do you?

-It's brilliant.

0:23:120:23:17

-Do you think this has got the sharing aspect?

-Definitely.

0:23:170:23:20

The sharing element of it is everyone diving into the parfait, into the Alaska at the same time...

0:23:200:23:26

there's definitely that. Everyone will be fighting over it.

0:23:260:23:29

-Get in there, chief!

-Let's.

0:23:290:23:31

-Bit by bit?

-Yeah, there's a lot of bits.

0:23:310:23:33

There's a lot of elements on that plate. Do you think they deserve their space there?

0:23:330:23:38

Maybe what I would do is lose the meringue,

0:23:380:23:40

because there's already meringue on the dish.

0:23:400:23:43

The rhubarb's nice.

0:23:430:23:44

-Yeah, the rhubarb's lovely, still got a nice crunch to it.

-Yeah, it's not bitter.

0:23:440:23:49

It's not too sweet either. Rose and rhubarb, they're beautiful combinations,

0:23:490:23:53

and that tastes fantastic!

0:23:530:23:55

-Do you think it's too sweet?

-No, I don't.

0:23:550:23:57

The rhubarb batons and the strips, I've left a little bit sour,

0:23:570:24:04

so the sourness of the rhubarb, I think with the component of the sweet meringue works really well.

0:24:040:24:09

If there's anything I could say that would be a criticism of that dish...

0:24:090:24:13

is that I don't think it needs the tapioca.

0:24:130:24:16

It's very hit or miss tapioca, isn't it?

0:24:160:24:18

I was very, very happy with the dish, really happy.

0:24:180:24:21

There weren't any mistakes,

0:24:210:24:23

so I think, overall, I'm looking for good points from Jason.

0:24:230:24:29

But will he get them?

0:24:310:24:32

Having tasted all the desserts, Jason needs time to think.

0:24:320:24:38

I want to be in that final.

0:24:380:24:40

I want to be in Friday, you know, against whoever it's going to be, and, you know, cook for the judges.

0:24:400:24:47

Hopefully, I'll get the score that I need to take me through.

0:24:470:24:49

Er...but, you know, it's nervous times now.

0:24:490:24:53

I am not excited to find out what's going on, because it might be a crushing disastrous blow,

0:24:530:24:58

he might have hated my dessert, so very nervous. I'll be glad when he's read them scores out.

0:24:580:25:04

After what feels like an age, Jason's made up his mind.

0:25:050:25:10

As you know, only two chefs can through tomorrow

0:25:110:25:15

to cook for the judges at the Great British Menu.

0:25:150:25:18

Phil, your vanilla, mint and chocolate-layered Viennese ice cream with vanilla candyfloss...

0:25:190:25:25

Whilst your ice cream was good...

0:25:250:25:29

it was just an ice cream.

0:25:290:25:31

The vanilla was a little bit strong for the mint.

0:25:320:25:35

It overpowered it a little bit,

0:25:350:25:37

but I asked myself did it have the wow factor?

0:25:370:25:40

Tom Kerridge, your strawberries and cream PYO, or Pick Your Own...

0:25:400:25:46

Was the cream a little bit too sweet? You know, I had to ask myself that question.

0:25:470:25:52

But then the way you'd taken the brief and put it all in a box...

0:25:520:25:57

that could quite easily have been cheesy, but in the right hands it was very clever.

0:25:570:26:02

Tom Aikens, your rhubarb-and-rose parfait with rhubarb tapioca...

0:26:020:26:07

The presentation, you'd obviously been watching what was going on for a couple of days,

0:26:080:26:12

got your special delivery... Can you do that for 100 people?

0:26:120:26:16

Soon as I watched you plate up in the bowls, I saw lots going on.

0:26:160:26:20

Would Tom need a brigade of ten chefs to do that or would he be able to do that with a couple?

0:26:200:26:25

Three really good dishes. And, as you know, only two people go through.

0:26:250:26:30

And it breaks my heart this bit, it really does.

0:26:300:26:32

With a score of 9 out of 10 for their dessert

0:26:380:26:43

and making them the chef with the highest total score for this week... is...

0:26:430:26:48

-..Tom Kerridge. Well done, Tom. Well done, mate.

-Thank you.

0:26:500:26:55

Phil...

0:26:580:26:59

..for your ice cream...

0:27:000:27:02

..I'll give you 7 points.

0:27:040:27:05

Tom...

0:27:070:27:09

I gave your rhubarb-and-rose parfait...

0:27:090:27:11

7 points.

0:27:150:27:16

Which means, Tom, you've gone through by 1 point.

0:27:180:27:22

Phil, commiserations.

0:27:230:27:26

I'm gutted for you, mate.

0:27:260:27:28

Congratulations to the two Toms.

0:27:290:27:31

-You're going to battle with the judges tomorrow.

-Thank you very much.

-May the best chef win!

0:27:310:27:35

-Well done, chief.

-Thank you, Phil. Very sorry, chief.

0:27:350:27:39

- Well done, chef! Well done. - On the playing field.

0:27:390:27:42

So Tom Kerridge romped home to win with a total of 36 points,

0:27:430:27:47

Tom Aikens just held on to 2nd place with 32,

0:27:470:27:51

and Phil was very unlucky to leave the competition

0:27:510:27:54

with 31 points.

0:27:540:27:57

To fall at the final hurdle, you know, I'm absolutely gutted...

0:27:570:28:00

I didn't want to go home on Thursday, but someone has to.

0:28:000:28:03

Tomorrow, the two Toms will be going head to head in a fight to the finish.

0:28:030:28:08

It's been a massive, massive week, and it's going to be a huge day tomorrow.

0:28:080:28:12

I think it's going to be a clash of the titans.

0:28:120:28:14

The judges will be holding court and they won't be holding back

0:28:140:28:18

as one Tom hits the jackpot...

0:28:180:28:20

It is a dish to share

0:28:200:28:21

and I think it would cause an enormous amount of entertainment at the People's Banquet.

0:28:210:28:25

..while the other hits the canvas.

0:28:250:28:28

Do you know what? I don't like it.

0:28:280:28:30

I think it's absolutely dreadful.

0:28:300:28:33

Subtitles by Red Bee Media Ltd

0:28:370:28:41

E-mail [email protected]

0:28:410:28:45

It's the last chance for the chefs from London and the south east to impress veteran chef Jason Atherton, as today the one with the lowest total score from across the week will leave the competition. Tom Kerridge, Phil Thompson and Tom Aikens deliver their desserts, but which dish will earn top marks? They serve up strawberries and cream PYO; vanilla, mint and chocolate layered ice cream with vanilla candyfloss; and rhubarb and rose parfait, and rhubarb tapioca.


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