0:00:01 > 0:00:05It's judgement day on Great British Menu.
0:00:05 > 0:00:09The fight for London and the South East has been a clash of the titans
0:00:09 > 0:00:14with three Michelin-star holders vying to cook at the People's Banquet.
0:00:17 > 0:00:19So far there's been defeat.
0:00:20 > 0:00:22Phil, commiserations.
0:00:22 > 0:00:24I'm gutted for you, mate.
0:00:24 > 0:00:25Now brace yourselves
0:00:25 > 0:00:28for one of the biggest ever Great British Menu battles.
0:00:28 > 0:00:30- Gave you a run for your money. - Good luck.
0:00:30 > 0:00:34- I've been trained by the master. - Scored 9 for my dessert yesterday, Chef Aikens.
0:00:34 > 0:00:37- It's lucky I'm a calm man, yeah? - I recognise that copper pan.
0:00:37 > 0:00:41- I used it last year on a winning dish.- I'm going to win this year.
0:00:41 > 0:00:44Today Tom Aikens and Tom Kerridge cook for the judges,
0:00:44 > 0:00:46who are also on fighting form.
0:00:46 > 0:00:47Mmm!
0:00:47 > 0:00:49I think it's absolutely dreadful.
0:00:49 > 0:00:52Only one can go through to next week's final.
0:00:52 > 0:00:54I'm not here for the banter.
0:00:54 > 0:00:57I want to win, and I want to remain London and South East champion.
0:00:57 > 0:01:00- I'm definitely going to whup his- BLEEP- on this one.
0:01:00 > 0:01:02Bring it on!
0:01:11 > 0:01:14- Good morning, chef. - Good morning.
0:01:14 > 0:01:17The formidable Tom Aikens and returning champion Tom Kerridge
0:01:17 > 0:01:19have been fierce rivals all week.
0:01:19 > 0:01:21Good luck, chef. You're going to need it.
0:01:21 > 0:01:23Oh, really? So are you.
0:01:23 > 0:01:26Although they have quite different styles,
0:01:26 > 0:01:28the two Toms are evenly matched.
0:01:28 > 0:01:32We're both very good cooks, both very determined.
0:01:32 > 0:01:34He won last year. I want to be this year's winner.
0:01:34 > 0:01:38But Tom Kerridge has every intention of holding onto his title
0:01:38 > 0:01:40and getting to the banquet again.
0:01:40 > 0:01:43He's constantly striving to be the best to try and take my crown.
0:01:43 > 0:01:46But I'm going to try my best not to let him.
0:01:46 > 0:01:49Our judges, Oliver Peyton, Prue Leith and Matthew Fort,
0:01:49 > 0:01:53won't know who's cooked what or which dishes make up each menu
0:01:53 > 0:01:55until after they've scrutinised every course.
0:01:55 > 0:01:58And they have high expectations.
0:01:58 > 0:02:00This competition between the two
0:02:00 > 0:02:04is undoubtedly the most competitive of the competition so far.
0:02:04 > 0:02:06I think of Tom Aikens as the most competitive chef.
0:02:06 > 0:02:09I think he has a more nakedly competitive streak.
0:02:09 > 0:02:13Tom Kerridge manages, I think, to hide his natural competitiveness.
0:02:13 > 0:02:15You've hit the nail on the head,
0:02:15 > 0:02:18because you can't be that good and not be competitive.
0:02:18 > 0:02:20As we come to the end of the heats,
0:02:20 > 0:02:23what I remember from other competitions is
0:02:23 > 0:02:26there's always stand-out dishes, always memories.
0:02:26 > 0:02:28What I want from these guys today is memories.
0:02:32 > 0:02:35Tom Aikens has sprung a series of surprises during the week
0:02:35 > 0:02:38in a bid to gain an advantage.
0:02:38 > 0:02:41Tom Kerridge, who stuck to his original game plan,
0:02:41 > 0:02:43wants to know if there will be any more today.
0:02:43 > 0:02:46- Any changes?- There may be something up my sleeve.
0:02:46 > 0:02:49- Oh, a couple of tricks up your sleeve.- Exactly.
0:02:49 > 0:02:52Is that what you need to win? A couple of tricks? HE CACKLES
0:02:52 > 0:02:54Watch out.
0:02:56 > 0:02:58One dish Tom Aikens hasn't changed
0:02:58 > 0:03:01is his sophisticated consomme,
0:03:01 > 0:03:04which will be the first dish the judges taste today.
0:03:04 > 0:03:06Tom Kerridge is also serving a soup.
0:03:06 > 0:03:08His much more rustic lamb broth
0:03:08 > 0:03:10is designed for sharing,
0:03:10 > 0:03:14a part of the brief he thinks his rival neglected at first.
0:03:14 > 0:03:18Have you had fun thinking of these dishes, chef?
0:03:18 > 0:03:22I did, yes. And, as you've seen, I've tweaked a few during the week.
0:03:22 > 0:03:26Think you got the idea of the challenge wrong and had to rethink?
0:03:26 > 0:03:29- I wouldn't say wrong, but I just... - Just a little off mark.
0:03:30 > 0:03:33Mr Aikens isn't rising to that one.
0:03:34 > 0:03:36I did really like your soup, Tom.
0:03:36 > 0:03:41- Whether it was better than mine, we'll have to see.- That's it.
0:03:41 > 0:03:45The scores have been very close, so really
0:03:45 > 0:03:47it's going to be down to who makes the mistakes,
0:03:47 > 0:03:49and I don't intend on making any.
0:03:49 > 0:03:52Tom Aikens is a seasoned competitor.
0:03:52 > 0:03:57When Tom Kerridge joined the exclusive Michelin-star club five years ago,
0:03:57 > 0:04:00his rival, Tom Aikens, had already been a member for ten years.
0:04:00 > 0:04:03But that won't influence the judges.
0:04:03 > 0:04:06Tom Aikens starts to plate up with a medley of vegetables.
0:04:06 > 0:04:09He now adds a quail drumstick, two poached eggs and a breast.
0:04:09 > 0:04:12The consomme will be added at the table.
0:04:12 > 0:04:14And Tom's done.
0:04:19 > 0:04:20OK. Away we go.
0:04:22 > 0:04:25The judges will be definitely impressed with my first course.
0:04:25 > 0:04:27I'm happy with the way things are going.
0:04:28 > 0:04:33Will Tom's refined consomme meet the approval of the gourmet judges?
0:04:33 > 0:04:37Gosh, look at the clarity of that stock. Isn't that amazing?
0:04:37 > 0:04:40- MATTHEW:- The smell is delicious.
0:04:40 > 0:04:42- Is it quail?- I would think so, yes.
0:04:42 > 0:04:46- All exquisitely made. - Yeah. The broth is sensational.
0:04:46 > 0:04:48Mmm!
0:04:49 > 0:04:53- God, that's good.- Mm.- Mm.
0:04:53 > 0:04:56The little meatball is herbal and light.
0:04:56 > 0:04:59I think that's one of the better quail dishes I've ever had.
0:04:59 > 0:05:03A really beautiful, delicate, finely balanced piece of cooking.
0:05:03 > 0:05:05But there is a brief. It is a party.
0:05:05 > 0:05:07I don't think the dish will work.
0:05:07 > 0:05:11If I sat down in a restaurant to have this, I'd be extremely happy.
0:05:11 > 0:05:16If I were, on the other hand, stretched out at a table of 100 people at a street party,
0:05:16 > 0:05:18I'd think maybe I'd come to the wrong place.
0:05:18 > 0:05:23Are we really going to deny 100 people having this dish?
0:05:23 > 0:05:26- This is such a treat!- Mm.
0:05:26 > 0:05:29- And we get to eat it and they don't. Tough! - PRUE LAUGHS
0:05:29 > 0:05:33This is a wonderful dish for me but not for the People's Banquet.
0:05:33 > 0:05:37So the judges liked it but don't think it's right for the occasion.
0:05:39 > 0:05:43This could be Tom Kerridge's chance to seize an early lead
0:05:43 > 0:05:46with his starter, which is spring lamb broth.
0:05:46 > 0:05:48It's designed with an element of surprise
0:05:48 > 0:05:52but didn't work perfectly earlier in the week.
0:05:52 > 0:05:54What's going on here, Tom?
0:05:54 > 0:05:57I am putting a puff pastry lid on top of my lamb broth.
0:05:57 > 0:06:01- Question for you.- Yeah?- It's going to rise this time, is it?
0:06:01 > 0:06:04If it does, it'll get 10 out of 10 rather than 9.
0:06:04 > 0:06:05HE LAUGHS
0:06:08 > 0:06:12- Do you think you can make those points up today? - No two ways about it, chef.
0:06:12 > 0:06:15- I'm a fighter.- I'll just have to start scoring all 10s.
0:06:15 > 0:06:18Gave you a run for your money, yeah?
0:06:21 > 0:06:24The competition is cranking up already,
0:06:24 > 0:06:26and they're only on the starter!
0:06:26 > 0:06:28Although Tom's broth sounds simple,
0:06:28 > 0:06:32he needs to carefully balance the flavours and seasoning.
0:06:32 > 0:06:35Are you happy with the amount of chilli?
0:06:35 > 0:06:38I seem to have been able to get the balance right
0:06:38 > 0:06:40and hopefully the judges will like it.
0:06:40 > 0:06:42OK. Coming through.
0:06:42 > 0:06:46But disaster's struck again. The pastry's flat.
0:06:46 > 0:06:49Will it let him down in the eyes of the judges?
0:06:51 > 0:06:53Yo-ho-ho.
0:06:53 > 0:06:55- This does look like a feast. - It does.
0:06:55 > 0:06:57This is the sort of thing which I did envisage.
0:06:57 > 0:07:00Down we go through the crust.
0:07:01 > 0:07:05- Soggy crust.- Soggy crust, but we all love a bit of soggy crust.
0:07:05 > 0:07:07Looking at that, it's actually lamb.
0:07:07 > 0:07:09- It's lamb?- Lamb! There we go.
0:07:09 > 0:07:12Thank you. Oh, my goodness! That is a lot.
0:07:12 > 0:07:16- I just love the slight spiciness to it.- Very spicy.
0:07:16 > 0:07:20- A bit of a tonsil-tickler, frankly, the chilli.- The chilli, yeah.
0:07:20 > 0:07:26Lots of little nuggets of vegetable and meat and sweetbread and skin.
0:07:26 > 0:07:28Although I think it really works as a taste,
0:07:28 > 0:07:31I think it's really tipping it into quite a heavy dish.
0:07:31 > 0:07:35You are actually made to go and share this dish out.
0:07:35 > 0:07:38You have to cut through the top. There's a bit of drama, excitement.
0:07:38 > 0:07:42"What's inside?" Like unwrapping a parcel. Then you have to share it out.
0:07:42 > 0:07:44Could you eat another three courses?
0:07:44 > 0:07:48I'm not asking you, Matthew. I know you will say yes.
0:07:48 > 0:07:50But most people would find it a struggle.
0:07:50 > 0:07:54So a lot of positives there, but reservations, too.
0:07:57 > 0:08:00That means there's no clear leader going into the fish course,
0:08:00 > 0:08:03which they drew earlier in the week.
0:08:03 > 0:08:06Tom Aikens is adapting his presentation
0:08:06 > 0:08:08to make it more suitable for a street party.
0:08:08 > 0:08:11He's serving his monkfish on a wood-and-marble stand
0:08:11 > 0:08:13so it can be carved at the table.
0:08:13 > 0:08:17And Tom Kerridge has noticed that it's not the only change he's made.
0:08:17 > 0:08:22- I can see a lovely little copper pan over there, chef.- Aye!
0:08:22 > 0:08:24- I recognise that copper pan. - You do, do you?- Yeah.
0:08:24 > 0:08:27I used it last year on a winning dish.
0:08:27 > 0:08:32Really? I'm going to win this year. It'll stay with the winning person.
0:08:32 > 0:08:35- Your copper pan this year. - Exactly.
0:08:36 > 0:08:39Tom Aikens is looking confident.
0:08:39 > 0:08:42Is there anything his rival can do to unsettle him?
0:08:42 > 0:08:46- Apparently, the judges don't like being kept waiting, chef.- Yeah.
0:08:46 > 0:08:48I know you're trying to pressurise me, Tom.
0:08:48 > 0:08:50Chef, I'm only pointing out
0:08:50 > 0:08:55that judges don't like being kept waiting, and I'm sure...
0:08:55 > 0:08:57you don't want to keep them waiting.
0:08:57 > 0:08:59But Tom's ready.
0:08:59 > 0:09:03The asparagus tips and strips are served with a morel mushroom sauce
0:09:03 > 0:09:07and the monkfish poached and rolled in morel powder.
0:09:07 > 0:09:09- That looks phenomenal, chef. - Thank you.
0:09:09 > 0:09:14- But it would do in the winning copper pans. - Yes, it would, Mr Kerridge.
0:09:14 > 0:09:15TOM K CHUCKLES
0:09:15 > 0:09:17OK.
0:09:18 > 0:09:22Will Tom Aikens' carve-at-the-table monkfish impress the judges?
0:09:26 > 0:09:27You're joking, right?
0:09:27 > 0:09:30- You're going to do this for 100 people?- I don't know.
0:09:30 > 0:09:33I just think it's a complete and utter waste of time.
0:09:33 > 0:09:36It's a restaurant dish that's masquerading
0:09:36 > 0:09:39- as some sort of pretence at... - Sharing.
0:09:39 > 0:09:40..at interaction.
0:09:40 > 0:09:44I must say I think you're being peculiarly joyless here.
0:09:44 > 0:09:47I think this is a lot of fun and people will enjoy doing it.
0:09:47 > 0:09:49It's easier to carve a bit of monkfish
0:09:49 > 0:09:51than a bit of chicken, for example.
0:09:51 > 0:09:54You're too quick off the mark.
0:09:54 > 0:09:57This is a sort of classic, meaty spring dish.
0:09:57 > 0:10:00We're got spring morels, spring asparagus,
0:10:00 > 0:10:02lovely monkfish.
0:10:02 > 0:10:04- That sauce is delicious. - It is, isn't it?
0:10:04 > 0:10:09I can hear Oliver's mind whirring up into a frenzy of denunciation.
0:10:09 > 0:10:11I just don't get it. I don't get it.
0:10:11 > 0:10:15- It's... it's posh restaurant food. - What don't you get?
0:10:15 > 0:10:18Cooking monkfish on the bone, taking it to a table,
0:10:18 > 0:10:20cutting it in front of people is just ridiculous.
0:10:20 > 0:10:24- More so than carving a chicken? - It's completely different.
0:10:24 > 0:10:26- Answer the question. - Let me tell you why.
0:10:26 > 0:10:31Fish, in individual portions like that, get colder a lot quicker.
0:10:31 > 0:10:34Chicken you can leave sitting for ten minutes and not worry.
0:10:34 > 0:10:37This is just a restaurant dish that has been slightly deconstructed.
0:10:37 > 0:10:40It's very nice cooking. I'm not against the cooking.
0:10:40 > 0:10:45- Oh! You found something to say in its favour! - I know, but it's just wrong.
0:10:45 > 0:10:47I think Oliver has a point.
0:10:47 > 0:10:50- What?- I don't think it's wonderful.
0:10:50 > 0:10:55I'm a simple bloke. I want to know if it tastes good and feels good. And actually, it does.
0:10:55 > 0:10:58Some doubts, then, about the practicality for the banquet.
0:10:58 > 0:11:00But they're loving his food.
0:11:01 > 0:11:05Back in the kitchen, Tom Kerridge is trying to concentrate on HIS fish course,
0:11:05 > 0:11:08but his adversary can't resist trying to wind him up.
0:11:08 > 0:11:10So, Tom...
0:11:10 > 0:11:14- Yes, Tom?- What's it like cooking at a banquet?
0:11:14 > 0:11:18- I just want some pointers from you because I'm going to be on there. - TOM K LAUGHS
0:11:18 > 0:11:22Tom's laid a base of onion, kohlrabi and caraway seed on brioche buns
0:11:22 > 0:11:25and now adds his specially made cheese slices
0:11:25 > 0:11:27to his lobster and mackerel burgers.
0:11:27 > 0:11:31- You look very busy over there, yeah?- I'm...
0:11:31 > 0:11:35- You look like you're- BLEEP - busting a gut over there, man.
0:11:35 > 0:11:39I've learnt from last year. That's why I've made my dishes a little simpler.
0:11:39 > 0:11:43As you can see, you're the one running round, while my burgers are ready to go.
0:11:43 > 0:11:46Cool, calm, collected Kerridge.
0:11:46 > 0:11:49It doesn't look like a gourmet dish,
0:11:49 > 0:11:53but Tom thinks that delivering lobster thermidor in a burger bun
0:11:53 > 0:11:56is the kind of fun idea the judges may be looking for.
0:11:56 > 0:11:59A final patriotic touch, and Tom's done.
0:12:02 > 0:12:04Good luck. Don't drop them.
0:12:04 > 0:12:08Would I be worried about that against my dish? I don't think so.
0:12:08 > 0:12:13Will the judges think that this humble-looking dish is on the money?
0:12:13 > 0:12:17- PRUE CHUCKLES - Well, that's... a declaration of nationality.
0:12:20 > 0:12:24- It's a lobster burger!- I love it. - Shall I help myself to one?
0:12:26 > 0:12:28I'm not sure I want the cheese.
0:12:28 > 0:12:31- Do we want the cheese in there?- No.
0:12:31 > 0:12:33It's far sweeter than I expected.
0:12:33 > 0:12:35I think this is proper party food.
0:12:35 > 0:12:39It's not the most amazing, quality thing I've ever eaten but it's fun.
0:12:39 > 0:12:41I agree with you on the fun part.
0:12:41 > 0:12:43I think it needs a lot of work doing on it.
0:12:43 > 0:12:45Brioche bun?
0:12:45 > 0:12:48That yeasty sweetness doesn't go well with lobster, in my mind.
0:12:48 > 0:12:50I don't think this really works.
0:12:50 > 0:12:55I love the idea, and I got really excited when I saw it coming in,
0:12:55 > 0:12:57but I think it's too heavy,
0:12:57 > 0:13:01the sauce is too strong, it's quite dull to eat.
0:13:01 > 0:13:04Visually, fantastically exciting. Gastronomically...
0:13:04 > 0:13:06We're all agreed! Can you believe that?
0:13:06 > 0:13:09After the last course, I was beginning to have my doubts.
0:13:09 > 0:13:12But I'm glad to see he's seen the light on this occasion.
0:13:12 > 0:13:16So no top marks for Tom with that one.
0:13:19 > 0:13:22The chefs don't know how their dishes are going down.
0:13:22 > 0:13:25All they can do is cook well and believe in their food.
0:13:25 > 0:13:29I'd definitely back my main course. I think it's the winner.
0:13:29 > 0:13:30Always back winners.
0:13:30 > 0:13:32He'll do everything in his power to beat me.
0:13:32 > 0:13:34I cannot rest on my laurels.
0:13:36 > 0:13:38At the halfway stage,
0:13:38 > 0:13:41both chefs are hoping the main course will go their way.
0:13:41 > 0:13:43Tom Kerridge is plating up first
0:13:43 > 0:13:48with his roast pork, salt crust potatoes and apple sauce.
0:13:48 > 0:13:51He's already cooked the belly and now wants to crisp it up.
0:13:51 > 0:13:55But his rival is making it hard to concentrate.
0:13:56 > 0:13:58HE CHOPS
0:13:58 > 0:14:01- Banging around, Mr Aikens? - Yeah, you know me, man.
0:14:01 > 0:14:05Oh, hello. What have we got going on in there, chef?
0:14:05 > 0:14:07Trotters.
0:14:07 > 0:14:09Oh...! HE CACKLES
0:14:09 > 0:14:14- Where'd you get that idea from? - Thought I'd pull another little surprise out of the bag.
0:14:15 > 0:14:19It's got to go some to beat MY trotter, though, chef.
0:14:19 > 0:14:21Well, I've been trained by the master.
0:14:21 > 0:14:23Many years ago, Tom Aikens worked
0:14:23 > 0:14:26under three Michelin-starred Pierre Koffmann,
0:14:26 > 0:14:28renowned for his trotter recipes.
0:14:28 > 0:14:32This is definitely raising his game.
0:14:32 > 0:14:34- Good luck.- Thank you.
0:14:34 > 0:14:36Tom Kerridge is also going for broke,
0:14:36 > 0:14:39especially with his presentation.
0:14:39 > 0:14:44- I'm putting the bales of hay in the judges' chamber.- Yes?
0:14:44 > 0:14:46- Bunting.- Ah!
0:14:46 > 0:14:50- Did you get another delivery? - No, I had it with me all along.
0:14:50 > 0:14:53So you thought you were going to be through today?
0:14:53 > 0:14:55- Of course.- Really?
0:14:55 > 0:14:57Uh-huh. Well, very good indeed.
0:15:01 > 0:15:04Tom Kerridge has baked his potatoes in salted pastry.
0:15:04 > 0:15:08As well as the belly, this generous pig feast features pig's head fritters
0:15:08 > 0:15:11and, on top of that, the trotter.
0:15:11 > 0:15:13Are you happy with that trotter, Tom?
0:15:13 > 0:15:15I am happy with that trotter, chef.
0:15:15 > 0:15:19- Think it's going to be better than mine, do you?- I'm hoping, chef.
0:15:19 > 0:15:23With his pork belly well rested, Tom Kerridge is done,
0:15:23 > 0:15:27apart from a reminder of his teenage years in Gloucestershire.
0:15:27 > 0:15:29Final flourish of the West Country.
0:15:31 > 0:15:32Cider in a paper cup.
0:15:33 > 0:15:36Bye-bye, piggy.
0:15:37 > 0:15:41Tom's quirkily presented dish won him top marks earlier this week.
0:15:41 > 0:15:44If this is good today, they'll give it 10 out of 10.
0:15:44 > 0:15:47But how will the judges find it?
0:15:48 > 0:15:50We're going to have a hoedown.
0:15:51 > 0:15:53Yee-haw!
0:15:53 > 0:15:56- This is very exciting, don't you think?- Terribly exciting.
0:15:56 > 0:15:58Ah!
0:15:59 > 0:16:03I quite like this idea, standing up and having to hack through it.
0:16:03 > 0:16:06- I feel rather overdressed for this. - You ARE a hack, aren't you?
0:16:06 > 0:16:08Oh, very droll!
0:16:08 > 0:16:11- Beautifully. Look at that. - That's very good.
0:16:12 > 0:16:15- Give it some welly. - I'm trying to give it welly.
0:16:15 > 0:16:17There we are!
0:16:17 > 0:16:21- Big deal. It's a potato. - Oh, is it? - THEY LAUGH
0:16:21 > 0:16:26- This is cyder.- I'm going to vote for this dish automatically.
0:16:26 > 0:16:29And this is apple sauce, really green.
0:16:29 > 0:16:31That is good crackling.
0:16:31 > 0:16:35It's got that slightly sort of toffee-ish chewy bit in it as well.
0:16:35 > 0:16:39This is someone who is cooking to try and really get people involved
0:16:39 > 0:16:42in the whole experience of what we're trying to achieve here.
0:16:42 > 0:16:48My only complaint is that I think the potatoes are disappointing.
0:16:48 > 0:16:49You're right.
0:16:49 > 0:16:55You need... After all the hard work of breaking into that, there needs to be some reason at the end of it.
0:16:55 > 0:16:57The idea is absolutely wonderful.
0:16:57 > 0:16:58It's theatre, it's fun.
0:16:58 > 0:17:02You've got to have several people involved to put this dish together.
0:17:02 > 0:17:06The overall balance of the dish, for me, succeeds
0:17:06 > 0:17:10because it allows the elements of the pork to be the master of the dish.
0:17:10 > 0:17:12Absolutely right, Oliver.
0:17:12 > 0:17:15He's taken three of the humblest cuts
0:17:15 > 0:17:18and, by sheer cooking brilliance,
0:17:18 > 0:17:22has elevated them to the level of absolutely beautiful food.
0:17:22 > 0:17:24High praise for that pork platter, then.
0:17:25 > 0:17:27Can Tom Aikens match it?
0:17:28 > 0:17:31He's using the more expensive suckling pig.
0:17:33 > 0:17:36But he's having trouble crisping up his pork loins.
0:17:36 > 0:17:38BLEEP
0:17:38 > 0:17:41- It really don't like me, that pork. - It does not like you today, chef.
0:17:41 > 0:17:45Earlier in the week, this dish, presented on a big wooden board,
0:17:45 > 0:17:49very nearly matched his rival's record 10-out-of-10 score.
0:17:49 > 0:17:52And that was before he added the French-style trotters.
0:17:54 > 0:17:56Le... trott-er.
0:17:57 > 0:18:01The peas, broad beans and black pudding side dish are swiftly finished
0:18:01 > 0:18:05and Tom Aikens' platter is ready for the pass.
0:18:06 > 0:18:08Like it?
0:18:08 > 0:18:10- Well done, chef. Looks amazing. - Thank you.
0:18:10 > 0:18:12Them trotters... HE LAUGHS
0:18:14 > 0:18:16With no straw bales or bunting,
0:18:16 > 0:18:21will the judges find this second pork platter disappointing?
0:18:22 > 0:18:24It's a full mountain range of meat.
0:18:24 > 0:18:28That just looks absolutely fantastic.
0:18:28 > 0:18:31I think it must be suckling pig, don't you?
0:18:31 > 0:18:35Oh, yeah. They're tiny little trotters. Tiny little everything.
0:18:35 > 0:18:39- I think the trotters are absolutely wonderful.- Do you?
0:18:39 > 0:18:41I really do. I think it's a beautiful, sweet...
0:18:41 > 0:18:45I agree with you. Perfectly spiced. It's not over-spiced.
0:18:45 > 0:18:47It's just sweet enough.
0:18:47 > 0:18:49The trotter is fantastic.
0:18:49 > 0:18:53The black pudding is permeating the flavour into the vegetables.
0:18:53 > 0:18:57I would prefer the vegetables to just have a separate flavour.
0:18:57 > 0:18:59Do you know what this needs? Apple sauce.
0:18:59 > 0:19:03It needs acidity to actually refresh and balance everything out.
0:19:03 > 0:19:05All it doesn't have is that.
0:19:05 > 0:19:08I think that's the one trick the chef has missed out.
0:19:08 > 0:19:12You can see the chef wants to please the people coming to the banquet.
0:19:12 > 0:19:18But I would have reservations at this as the meat main course.
0:19:21 > 0:19:23With both chefs flying high,
0:19:23 > 0:19:26now there's even more resting on the desserts.
0:19:26 > 0:19:28Tom Kerridge is going first,
0:19:28 > 0:19:31with his Pick Your Own strawberry dessert bowl.
0:19:31 > 0:19:35It includes poached strawberries, wine vinegar jelly, honeycomb,
0:19:35 > 0:19:37liquorice meringue, strawberry sorbet
0:19:37 > 0:19:39and a panna cotta, or set cream,
0:19:39 > 0:19:44which veteran judge Jason Atherton criticised yesterday.
0:19:44 > 0:19:49I'm hoping the judges might have a little bit of a sweeter tooth than Jason
0:19:49 > 0:19:51and it hits the mark for them.
0:19:51 > 0:19:56With the addition of some Atsina cress, which tastes like aniseed,
0:19:56 > 0:19:59Tom's ready to plant his pots and deliver.
0:19:59 > 0:20:01One end each.
0:20:03 > 0:20:05- Very heavy.- Very heavy.
0:20:05 > 0:20:07Heavy and lots of fun? Reminds me of a chef.
0:20:10 > 0:20:12So, what will the judges make of it?
0:20:12 > 0:20:16- Pick Your Own!- How amazing!
0:20:16 > 0:20:18- MATTHEW CHUCKLES - Pick Your Own. Hm.
0:20:18 > 0:20:19A pot for you.
0:20:19 > 0:20:21- I like the... - I like the pots, too.
0:20:21 > 0:20:25- We've got beetroot or something in here. What's this?- Jelly?
0:20:25 > 0:20:28- It is jelly. - And strawberry ice cream.
0:20:28 > 0:20:30Mmm-mmm!
0:20:30 > 0:20:33I do think this is a wonderful play on textures.
0:20:33 > 0:20:35And it's all jolly nice.
0:20:35 > 0:20:37I don't get it, myself.
0:20:37 > 0:20:41The promised land of strawberries and cream when that box comes through the door
0:20:41 > 0:20:43is all terribly exciting.
0:20:43 > 0:20:46But where's the strawberry and cream element? It's panna cotta.
0:20:46 > 0:20:51- There's not enough fruit. - I think it's all delicious. I love the slight aniseedy flavour.
0:20:51 > 0:20:55You've got a little cute-looking pot, and little else.
0:20:55 > 0:20:59If you were to put this... This is, again, a restaurant dish
0:20:59 > 0:21:02with a bit of zuzzing, a bit of window dressing to it.
0:21:02 > 0:21:05Well, this is certainly a spectacle.
0:21:05 > 0:21:08I mean, it will be fun coming in and opening the little pots
0:21:08 > 0:21:10and everybody getting their own.
0:21:10 > 0:21:11It's all quite fun.
0:21:11 > 0:21:17- It's not a sharing thing because essentially it's just a restaurant dish in a pot.- Yeah, one each.
0:21:17 > 0:21:20That was not the reaction Tom Kerridge was hoping for.
0:21:22 > 0:21:24Can Tom Aikens steal the show?
0:21:24 > 0:21:28One great dish now and he could have it in the bag.
0:21:28 > 0:21:32Yesterday he really went to town on the presentation of his parfait.
0:21:32 > 0:21:36A sophisticated take on a baked Alaska with rhubarb and rose.
0:21:36 > 0:21:39But his rival isn't going to make it easy.
0:21:39 > 0:21:42Scored 9 for my dessert yesterday, Chef Aikens.
0:21:42 > 0:21:45- I'm not listening. In fact, you're starting to- BLEEP- bore me.
0:21:45 > 0:21:49Is there anything I can do for you, chef?
0:21:49 > 0:21:52Can I get a coffee? Because I'm just waiting, you know...
0:21:52 > 0:21:54It's lucky I'm a calm man, yeah?
0:21:54 > 0:21:56I'd be jumping over that stove.
0:21:56 > 0:21:58Is the other Tom getting under his skin?
0:21:58 > 0:22:02- So are you changing anything on this dish, chef?- No, nothing.
0:22:02 > 0:22:06- Not changing anything? - Absolutely nothing.
0:22:06 > 0:22:09Was this the lowest score you got all week?
0:22:11 > 0:22:15- And you're not changing...? - I'm just not going to go there.
0:22:15 > 0:22:16I really wouldn't, yeah?
0:22:16 > 0:22:19As well as the frozen parfait and meringue,
0:22:19 > 0:22:25there are individual bowls of rhubarb tapioca, jelly, marshmallow, pistachio and almonds,
0:22:25 > 0:22:30and the baked Alaska is decorated with crystallised rose petals.
0:22:34 > 0:22:36One bowl per person.
0:22:36 > 0:22:39This is the rhubarb juice, which goes on last.
0:22:39 > 0:22:42The finishing touch has to be applied at the last moment.
0:22:46 > 0:22:47Little sparklets.
0:22:48 > 0:22:52- Prue, for you.- How lovely. - Ooh, Oliver, you're so romantic!
0:22:52 > 0:22:56- I haven't forgotten about you. There.- I didn't know you cared!
0:22:56 > 0:22:58- Let's try that.- Oh, brilliant.
0:22:58 > 0:23:02That's very ingenious, actually. It's been well thought through.
0:23:02 > 0:23:03Yummy yummy yummy.
0:23:03 > 0:23:07This is my kind of pudding, actually, with a surprise inside.
0:23:07 > 0:23:11It is actually baked Alaska, isn't it? There's cake underneath.
0:23:11 > 0:23:15Rhubarb baked Alaska, cake and ice cream.
0:23:15 > 0:23:19- Crystallised rose petals. - Rose petals.
0:23:19 > 0:23:23I love the crystallised rose petals. Wonderful texture.
0:23:23 > 0:23:28And actually a very pronounced flavour of rose. Isn't that good?
0:23:31 > 0:23:34Do you know what? I don't like it. MATTHEW LAUGHS
0:23:34 > 0:23:36All that effort and I don't think it works.
0:23:36 > 0:23:40You are being extremely kind.
0:23:40 > 0:23:42I think it's absolutely dreadful.
0:23:42 > 0:23:45Here's a chef who started off with a simple idea...
0:23:45 > 0:23:47And went on adding to it.
0:23:47 > 0:23:49Adding another level and another level.
0:23:49 > 0:23:54There's a collision of flavours which don't work together.
0:23:54 > 0:23:57- It is a disgrace. - It really is a disgrace.
0:23:57 > 0:23:59- I don't think it's a disgrace. - Oh, it is!
0:23:59 > 0:24:04I think someone's tried very hard, and the problem is they've tried far too hard.
0:24:09 > 0:24:11With all four courses done,
0:24:11 > 0:24:14all the chefs can do is wait to hear the verdict.
0:24:14 > 0:24:18I want to go home tonight as the champion of the South East and London region.
0:24:18 > 0:24:22But Tom wants to turn up here and he wants to take that crown away.
0:24:22 > 0:24:24I really want to beat Tom.
0:24:24 > 0:24:27But it's going to be close. It's going to be very close.
0:24:27 > 0:24:31Tom's a very talented cook and we've both cooked our socks off.
0:24:31 > 0:24:33May the best chef win.
0:24:37 > 0:24:40We've had a festival of gastronomy today, haven't we?
0:24:40 > 0:24:44I think we've had a protein powerhouse. That's absolutely true.
0:24:44 > 0:24:46And chefs who love meat.
0:24:46 > 0:24:49But when it came to the pudding...
0:24:49 > 0:24:51- Bleugh!- Terrible! - A bitter disappointment.
0:24:51 > 0:24:55I think it would be interesting to see how these menus stack up.
0:24:58 > 0:25:01Tom Aikens wants to reward the guests at the banquet
0:25:01 > 0:25:03with a series of luxurious dishes.
0:25:04 > 0:25:07While Tom Kerridge has gone for hearty food and the fun factor
0:25:07 > 0:25:10to get people talking.
0:25:10 > 0:25:13But the judges will only know whose name goes with the winning menu
0:25:13 > 0:25:15once they've chosen between them.
0:25:15 > 0:25:18Prue, have you made up your mind?
0:25:18 > 0:25:20Erm... Yes, I have.
0:25:20 > 0:25:22Matthew?
0:25:22 > 0:25:25With some difficulty, I have.
0:25:25 > 0:25:26OK. Well, so have I.
0:25:26 > 0:25:28So let's summon the chefs.
0:25:29 > 0:25:33At long last, the wait for the two Toms is over.
0:25:33 > 0:25:36One of these chefs is about to savour victory
0:25:36 > 0:25:39and the other despair.
0:25:46 > 0:25:48- Welcome, chefs. - BOTH: Thank you.
0:25:48 > 0:25:54We all felt that this was going to be the big competition of the heats
0:25:54 > 0:25:56and so it's fitting that it's the last one.
0:25:56 > 0:26:01Sadly, this is a competition and we have to judge who is going through to the finals.
0:26:01 > 0:26:03So, Matthew, have you made up your mind?
0:26:03 > 0:26:05Yes. I've gone for menu A.
0:26:05 > 0:26:08- And Prue? - I've gone for menu B.
0:26:08 > 0:26:11And I've also gone for menu B.
0:26:12 > 0:26:16We don't know who cooked menu B and you don't know who cooked menu B,
0:26:16 > 0:26:17so let's find out.
0:26:26 > 0:26:29The chef going forward to represent London and the South East
0:26:29 > 0:26:32in the finals of the Great British Menu...
0:26:32 > 0:26:33is...
0:26:40 > 0:26:42Tom Kerridge. Well done.
0:26:42 > 0:26:44CLAPPING
0:26:44 > 0:26:47- Congratulations.- Thank you, chef.
0:26:47 > 0:26:50Today we were expecting a real slugfest in terms of chefs,
0:26:50 > 0:26:52and we definitely got it.
0:26:52 > 0:26:53We had some amazing high points
0:26:53 > 0:26:56and we had some shocking low points.
0:26:56 > 0:26:59Tom Kerridge, for me the highlight was absolutely your pork.
0:26:59 > 0:27:02I thought the pork was really beautifully timed.
0:27:02 > 0:27:05I can see it perfectly at a banquet.
0:27:05 > 0:27:08Tom Aikens, my only problem with your menu was the pudding,
0:27:08 > 0:27:11- which I did think was a disaster, really.- Right.
0:27:11 > 0:27:13I thought the quail was amazing.
0:27:13 > 0:27:17- It was absolutely just... - That was the outstanding cooking.
0:27:17 > 0:27:19Completely amazing.
0:27:19 > 0:27:22I would say for neither of you is your heart in the pudding.
0:27:22 > 0:27:24Neither is exactly a pudding master.
0:27:24 > 0:27:26Tom Kerridge, really well done.
0:27:26 > 0:27:29We look forward to seeing you in the finals.
0:27:29 > 0:27:32Tom Aikens, commiserations, but I'm sure we'll see you again.
0:27:32 > 0:27:35- Well done. Thank you. - BOTH: Thank you.
0:27:35 > 0:27:37CHEERING
0:27:38 > 0:27:40'Of course I'm gutted I'm not in the finals.
0:27:40 > 0:27:43'Anyone that doesn't go through would be disappointed.'
0:27:43 > 0:27:46I just have to try and get it next year.
0:27:46 > 0:27:49Beating a man with the technical abilities of Tom Aikens,
0:27:49 > 0:27:53with a reputation - a fearsome reputation - that everybody knows,
0:27:53 > 0:27:56it's a great achievement for myself. I feel very proud.
0:27:56 > 0:27:58CHEERING
0:27:59 > 0:28:01The heats are complete,
0:28:01 > 0:28:03but it's not the end of the story.
0:28:03 > 0:28:07Next week the eight finalists face the fight of their lives.
0:28:10 > 0:28:14The judges will be joined by four of our toughest-talking veteran chefs.
0:28:14 > 0:28:17There was a bin beside you. That's where it belonged.
0:28:17 > 0:28:21I can't think of anything good to say about this dish. The tasteless...
0:28:21 > 0:28:23I'm being really generous in giving it a 3.
0:28:23 > 0:28:26It's simply not good enough for the People's Banquet.
0:28:26 > 0:28:30Who will survive the week to cook at the ultimate street party?
0:28:51 > 0:28:53Subtitles by Red Bee Media Ltd
0:28:53 > 0:28:55E-mail subtitling@bbc.co.uk