London and South East Dessert Great British Menu


London and South East Dessert

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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

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0:28:370:28:41

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0:28:410:28:45

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