0:00:02 > 0:00:03This is it.
0:00:03 > 0:00:07It's the week the best of Britain's chefs have been striving towards.
0:00:07 > 0:00:09The Great British Menu finals are on,
0:00:09 > 0:00:11and just eight chefs remain in the race.
0:00:14 > 0:00:17This year's challenge has been inspired by The Big Lunch,
0:00:17 > 0:00:20an event that gets thousands of us out on the streets
0:00:20 > 0:00:23and eating with our neighbours every year.
0:00:23 > 0:00:27Over the last eight weeks, the chefs have experienced some of the most memorable moments
0:00:27 > 0:00:29of their careers, from the very best...
0:00:29 > 0:00:31Congratulations, Johnny.
0:00:31 > 0:00:33Unfortunately, I've got to give you
0:00:33 > 0:00:36my first ever 10 out of 10. Well done, buddy.
0:00:36 > 0:00:39..to the very worst... Do you want me to shut up?
0:00:39 > 0:00:44Yeah, that would be great, if you would. I had some jelly, in a jug, and it's gone.
0:00:44 > 0:00:47And the judges haven't held back with their opinions.
0:00:47 > 0:00:51I can't find anything good about it at all. That is truly disgusting.
0:00:51 > 0:00:52Pretty tasteless.
0:00:52 > 0:00:56For the chefs who've survived, it's now a fight to the finish
0:00:56 > 0:01:00for the honour of cooking at our spectacular street party -
0:01:00 > 0:01:03the People's Banquet. Today is just the first stage on the process
0:01:03 > 0:01:07of making the perfect menu for the People's Banquet.
0:01:07 > 0:01:10I can't wait, this is a street party, it's an informal setting,
0:01:10 > 0:01:12but we're still looking for very good food.
0:01:12 > 0:01:16Many of these first courses have a huge amount of things happening.
0:01:16 > 0:01:20There's going to be hell in the kitchen. Each chef will have to work
0:01:20 > 0:01:24harder than ever, as all eight will be cooking their entire menus again.
0:01:24 > 0:01:27I want to win this, and I'm desperate to win this.
0:01:27 > 0:01:31The pressure is intense, as nothing short of perfection will do,
0:01:31 > 0:01:33and they're all gunning for victory.
0:01:33 > 0:01:36It's going to be a tough old battle so it's definitely game on.
0:01:36 > 0:01:40Going into the kitchen with these guys will be quite intimidating for me.
0:01:40 > 0:01:43Watch out, boys, because I ain't going down without a fight.
0:02:05 > 0:02:07It's day one of the finals.
0:02:07 > 0:02:10All eight chefs will be battling
0:02:10 > 0:02:12to get their starter on the banquet menu.
0:02:12 > 0:02:15First to arrive are the Celtic contenders -
0:02:15 > 0:02:21Michael Smith from Scotland, Chris Fearon from Northern Ireland, and Hywel Jones from Wales -
0:02:21 > 0:02:24all in the finals for the first time.
0:02:24 > 0:02:26Scary biscuits, scary biscuits.
0:02:26 > 0:02:29It's finals week, I'm a little bit nervous, if I'm honest.
0:02:29 > 0:02:32Next up are Lisa Allen, representing the North West,
0:02:32 > 0:02:35Aktar Islam from the Central region,
0:02:35 > 0:02:38and Tom Kerridge from London and the South East.
0:02:38 > 0:02:41Lisa and Tom both won a place at the banquet last year,
0:02:41 > 0:02:43Lisa cooking the starter and Tom the main.
0:02:43 > 0:02:47It's a small group of people that have been to two banquets.
0:02:47 > 0:02:49I want to join that group.
0:02:49 > 0:02:52Our final group of chefs are Paul Ainsworth from the South West
0:02:52 > 0:02:55and Andrew Pern, representing the North East.
0:02:55 > 0:02:59I'm really, really nervous, but this is a massive fight now,
0:02:59 > 0:03:01this is all to play for, Royal Rumble.
0:03:01 > 0:03:05For these top chefs, the stakes are very high.
0:03:05 > 0:03:09Cooking at the People's Banquet would be the pinnacle of their careers.
0:03:09 > 0:03:12If I can make it through to the People's Banquet, which I intend to,
0:03:12 > 0:03:15that would be the greatest achievement of my life.
0:03:15 > 0:03:18If they win, they'll also get to invite the tireless workers
0:03:18 > 0:03:23from their communities who already use food to bring people together
0:03:23 > 0:03:25and provided the inspiration for the chefs' menus.
0:03:25 > 0:03:29For me it would be a huge honour to cook for people of the community,
0:03:29 > 0:03:33the unsung heroes of communities, it would be fantastic and an honour.
0:03:33 > 0:03:34But to get to the banquet,
0:03:34 > 0:03:38the chefs have to impress three notoriously hard-to-please judges -
0:03:38 > 0:03:42Prue Leith, Oliver Peyton and Matthew Fort.
0:03:42 > 0:03:45So, Lisa, Tom, both champions from last year, how did it feel getting a dish on?
0:03:45 > 0:03:49It's amazing, you feel proud, don't you? Yeah, it is brilliant.
0:03:49 > 0:03:54To do the banquet itself, cooking 100 covers is bonkers, it's mayhem and it's mental,
0:03:54 > 0:03:57but you feel really proud about actually having achieved it.
0:03:57 > 0:04:00You keep hearing little tweaks of the dishes people are doing,
0:04:00 > 0:04:02and it does put the frighteners up you.
0:04:02 > 0:04:06The judges are looking for a perfectly balanced menu
0:04:06 > 0:04:09so for each course, they'll pick their top three dishes,
0:04:09 > 0:04:12only selecting an overall winner on Thursday.
0:04:12 > 0:04:17Every day, a different veteran chef will be helping them make that decision.
0:04:17 > 0:04:20Today it's someone who knows what a tremendous privilege it is
0:04:20 > 0:04:25to have a dish on the final menu, as he cooked not just once but twice for the banquet.
0:04:25 > 0:04:29From Birmingham, it's the multi- award-winning Michelin-starred chef,
0:04:29 > 0:04:30Glynn Purnell.
0:04:30 > 0:04:34Welcome, Glynn, to the judging chamber. Nice to be back, guys.
0:04:34 > 0:04:39What's interesting about today is that we're not going to reveal
0:04:39 > 0:04:42who the winner is, we're looking for three winners.
0:04:42 > 0:04:44The very good reason for that is
0:04:44 > 0:04:44because we need to have absolute flexibility when we come
0:04:44 > 0:04:46to putting together the perfect menu for the People's Banquet,
0:04:50 > 0:04:53we will then have three first courses to choose from.
0:04:53 > 0:04:57It must be, I can imagine, quite stressful, not to know whether
0:04:57 > 0:05:00you've come first, second or third, you're just in a mix, really.
0:05:00 > 0:05:03We've got to keep them trying until the last minute.
0:05:03 > 0:05:07I think the worst thing is if you don't come in the top three at all!
0:05:07 > 0:05:10Yeah, whether you come first, second or third's irrelevant,
0:05:10 > 0:05:13if you don't even come anywhere near it then you start to worry!
0:05:13 > 0:05:16Having a chef of Glynn's calibre in the chamber
0:05:16 > 0:05:19is causing some concern amongst the finalists.
0:05:19 > 0:05:21Glynn will be quite hardcore.
0:05:21 > 0:05:25He's on the money, he's on the ball, so nothing goes past him,
0:05:25 > 0:05:30and if he doesn't like something, he'll justify why and will say.
0:05:30 > 0:05:33He's such a fun character, and that comes out in his food,
0:05:33 > 0:05:36so that could be what he's looking for, as well
0:05:36 > 0:05:39as the fun factor, does it make him laugh, kind of thing,
0:05:39 > 0:05:42but then, also, his taste buds are impeccable, aren't they?
0:05:44 > 0:05:47The moment has come for the regional finalists to enter
0:05:47 > 0:05:51the judging chamber for the first time to face this formidable panel.
0:05:53 > 0:05:56This is going to be the toughest week of their lives.
0:05:57 > 0:06:00Chefs, welcome to the first day of the finals
0:06:00 > 0:06:02of the Great British Menu.
0:06:03 > 0:06:07Now it gets really serious, because it's dish against dish,
0:06:07 > 0:06:11chef against chef, and only one dish can go through for each course.
0:06:11 > 0:06:14What I always found difficult was to hit the ground running.
0:06:14 > 0:06:17I always struggled on the starter, and you always think,
0:06:17 > 0:06:20"I've got a good main course," but I want to say to you,
0:06:20 > 0:06:22throw everything you can at the starter,
0:06:22 > 0:06:24from the beginning all the way to the end,
0:06:24 > 0:06:27and hopefully you'll get your riches, so good luck.
0:06:27 > 0:06:29It's time to get cooking.
0:06:34 > 0:06:37The first three chefs into the kitchen are
0:06:37 > 0:06:41Chris Fearon from Northern Ireland, Andrew Pern from the North East
0:06:41 > 0:06:43and the Central region's Aktar Islam.
0:06:43 > 0:06:47Everyone is frantic at the moment, we know how important it is
0:06:47 > 0:06:50to start the week off on the right foot. It's going to be very tough.
0:06:50 > 0:06:53It's a very high standard, it's another level up.
0:06:53 > 0:06:56Chris came into the competition as an underdog,
0:06:56 > 0:07:00then trounced his rivals with his brave but risky menu.
0:07:00 > 0:07:04He's serving his simple season shake coronation chicken.
0:07:04 > 0:07:09You know, I really hope that Chris does not change this dish,
0:07:09 > 0:07:13because I thought it was such fun, and so interactive,
0:07:13 > 0:07:15but it was also absolutely delicious.
0:07:15 > 0:07:18This was a memorable dish for me, because the drama of it,
0:07:18 > 0:07:21as soon as it came down, you have to work out what to do...
0:07:21 > 0:07:25But I thought it was a very, very smart opener, I must say.
0:07:25 > 0:07:28Street food, but smart street food.
0:07:28 > 0:07:31It has that sort of thing of conviviality,
0:07:31 > 0:07:34it's not frightening in any way, it's utterly delicious to eat,
0:07:34 > 0:07:37but it'd be nice to see it against the other ones today.
0:07:38 > 0:07:42Although this dish was a hit in the heats, it's up against
0:07:42 > 0:07:45stiff competition today, and Chris's nerves are starting to show.
0:07:45 > 0:07:49Going into the finals week is a mixture of emotions.
0:07:49 > 0:07:53I'm nervous, excited, you know, queasy, everything.
0:07:53 > 0:07:56As Chris begins frying his chicken,
0:07:56 > 0:07:59Aktar's quick to try and find a weak spot. So, Chris...
0:07:59 > 0:08:03confident that fried chicken's going to win it through for you?
0:08:03 > 0:08:06Yes, well, you can be too simple, you know what I mean?
0:08:06 > 0:08:08But this dish, it's more of a focal point.
0:08:08 > 0:08:11People are going to talk about it and laugh.
0:08:11 > 0:08:13You're going to have a smile on your face.
0:08:13 > 0:08:16With the huge burden of delivering the first dish of the day
0:08:16 > 0:08:18to the judges, Chris tries to ignore the taunts
0:08:18 > 0:08:20and get on with preparing his spice mix.
0:08:20 > 0:08:24If this gets through, are you going to set up a chicken shop? I am.
0:08:24 > 0:08:27Chris's fried chicken shop, yeah. I'll be your first customer.
0:08:27 > 0:08:29Wear a big white hat, like the Colonel.
0:08:29 > 0:08:33Aktar is determined to throw him off his game.
0:08:33 > 0:08:35Can we get some fries with that as well?
0:08:35 > 0:08:36Ding!
0:08:36 > 0:08:40Ding-ding-ding-ding! One McFryaway, please.
0:08:40 > 0:08:42One hot diggidy-dog. Chilli fries.
0:08:42 > 0:08:47Do I sense a bit of food snobbery from you, do I? No, me?
0:08:47 > 0:08:50No, mate, I'll eat absolutely anything.
0:08:50 > 0:08:54I think with Chris's dish, it may be the case where the judges
0:08:54 > 0:08:58find it a bit simple compared to what everyone else has got going on.
0:08:58 > 0:09:00While Chris thinks he's hit the brief perfectly
0:09:00 > 0:09:04with his playful and fun approach, it is Andrew's turn to question
0:09:04 > 0:09:06if his chicken lacks the required finesse
0:09:06 > 0:09:08to compete at this level.
0:09:08 > 0:09:11I'm not sure about fried chicken in a bag, really, Chris.
0:09:11 > 0:09:14I don't know if it's luxurious enough for the British public.
0:09:14 > 0:09:19I like it, but it's a bit like my first dish in the regional heat.
0:09:19 > 0:09:22It's food for an occasion, but I'm not sure if this is the occasion.
0:09:22 > 0:09:24You know what I mean?
0:09:24 > 0:09:28The feedback I got from the judges, unlike your starter, was positive.
0:09:28 > 0:09:30Undeterred by Andrew's comments,
0:09:30 > 0:09:33Chris gets on with placing the glazed chicken,
0:09:33 > 0:09:36seasoning and curry coleslaw on his specially made display frame.
0:09:38 > 0:09:39On top, chef.
0:09:41 > 0:09:44What will the judges make of his dish second time around?
0:09:44 > 0:09:47'I really need to get a high score,
0:09:47 > 0:09:50'I need to get in the top three for the starter.
0:09:50 > 0:09:52'It's really important to me to get off running, you know.'
0:09:52 > 0:09:54I've a lot of faith in this dish,
0:09:54 > 0:09:57so if it doesn't come in the top three I'll be a wee bit knocked,
0:09:57 > 0:09:58so fingers crossed.
0:10:00 > 0:10:02Wow.
0:10:08 > 0:10:12Shall I pass it on down? This should be right up your street, though.
0:10:12 > 0:10:16This looks absolutely fantastic, and the smell of it already is brilliant.
0:10:16 > 0:10:17Prue.
0:10:17 > 0:10:20It's quite an elaborate business, this, isn't it?
0:10:20 > 0:10:23It's quite a lot of by-play and acting.
0:10:23 > 0:10:26Exactly, but that's half the fun, working it out.
0:10:26 > 0:10:28And inside are little bits of chicken.
0:10:28 > 0:10:32And you sprinkle it in, and then what to do you do, seal it up?
0:10:32 > 0:10:35Seal it and shake it up and down...
0:10:35 > 0:10:36Like that.
0:10:36 > 0:10:38You could easily do this for 100 people.
0:10:38 > 0:10:42And it looks absolutely fantastic, the stand is brilliant. Isn't it?
0:10:42 > 0:10:45Yeah, it's great. The chicken is beautifully cooked.
0:10:45 > 0:10:50I think this tastes better than before, there's more balance to the spicing. It's just lovely.
0:10:50 > 0:10:54This is quite a simple dish, but the flavours just go, boom!
0:10:54 > 0:10:58And you've got the show as well, it comes in, and the bag...
0:10:58 > 0:11:02I like the fact that it's simple, it's very clean, concise cooking,
0:11:02 > 0:11:05and it does what it says on the packet.
0:11:05 > 0:11:08That's the thing, it does what it says on the packet.
0:11:08 > 0:11:11the fun element is fantastic, it's a wonderful, great joke, great laugh,
0:11:11 > 0:11:15it's fun, gets people talking, all those things were right today.
0:11:15 > 0:11:19Do you think this is a sharing dish, enough interaction with this dish?
0:11:19 > 0:11:21I think so, because it would cause such comment,
0:11:21 > 0:11:23and people trying to work out what you do.
0:11:23 > 0:11:25I definitely think it's a sharing dish.
0:11:25 > 0:11:29Shake, rattle and roll. Shake, rattle and roll, right!
0:11:29 > 0:11:32So, Chris has already set the bar incredibly high today.
0:11:32 > 0:11:37Luckily, his competitors have no idea how well his dish has been received.
0:11:37 > 0:11:40And although they made fun of his fried chicken in the kitchen,
0:11:40 > 0:11:42will Chris have the last laugh?
0:11:44 > 0:11:46How brilliant is that?
0:11:46 > 0:11:47What do you think of the presentation?
0:11:47 > 0:11:50It's clever, isn't it? Very clever. It's quirky.
0:11:50 > 0:11:52Lots of smell in your face, as well, isn't it?
0:11:53 > 0:11:56It's got lovely barbecue, curry-like flavours,
0:11:56 > 0:11:59it reminds you of being at a party, a street party. Yeah.
0:11:59 > 0:12:01It's proper moreish, isn't it? Yeah.
0:12:01 > 0:12:03It's going to get people talking.
0:12:03 > 0:12:06I think the judges will see the fun side.
0:12:06 > 0:12:09Whether they'll see it as a gastronomic height, I don't know.
0:12:09 > 0:12:13How are the judges going to score Chris's season,
0:12:13 > 0:12:15shake and curry on chicken?
0:12:15 > 0:12:18Matthew, this is what you called shake, rattle and roll,
0:12:18 > 0:12:21and you're absolutely right - I'm giving it a seven.
0:12:21 > 0:12:24So, for me, this chicken, shaken, not stirred.
0:12:24 > 0:12:27Needs a little bit more citrus, but I'm giving it a seven.
0:12:27 > 0:12:31Well, as far as I'm concerned, Chris's coronation chicken
0:12:31 > 0:12:33has it in the bag,
0:12:33 > 0:12:35so I'm going to give it an eight.
0:12:35 > 0:12:39I want to see 100 people shaking that bag
0:12:39 > 0:12:42up and down Leadenhall Market, so it's a nine.
0:12:44 > 0:12:46Next up, Andrew Pern from the North East.
0:12:46 > 0:12:49He came into the competition full of confidence,
0:12:49 > 0:12:51but only just made it to the finals.
0:12:51 > 0:12:56Will he up his game sufficiently this week to rise to the top?
0:12:56 > 0:12:59In the heats, he served a cold meat and salad salmagundi,
0:12:59 > 0:13:02which bombed for its lack of skill.
0:13:02 > 0:13:05I think I can safely say that and Andrew Pern's salmagundi
0:13:05 > 0:13:09of north-country produce was not a success.
0:13:09 > 0:13:11Basically, he'd assembled a lot of delicious things
0:13:11 > 0:13:14that looked very pretty, but he hadn't done anything.
0:13:14 > 0:13:16I think you're being far too nice,
0:13:16 > 0:13:19as far as I'm concerned, this is a cooking competition.
0:13:19 > 0:13:23One of the key things in any dish must be at least a little bit of cooking.
0:13:23 > 0:13:25Some chefs make the mistake
0:13:25 > 0:13:29of coming in a bit half-hearted at the starter. We told him to change it,
0:13:29 > 0:13:31so it'll be interesting to see if he has.
0:13:31 > 0:13:33It's not just a matter of turning the heat up,
0:13:33 > 0:13:36I hope this time he's actually turned the heat ON.
0:13:37 > 0:13:40For the finals, Andrew's come up with something different...
0:13:44 > 0:13:49But it's a massive risk. It's hard enough to come up with your first dish.
0:13:49 > 0:13:51Was it hard to do it again?
0:13:51 > 0:13:55It was hard to make my mind up, I thought the first dish fit the bill,
0:13:55 > 0:13:58and you're in the mindset, and it's quite difficult to then change.
0:13:58 > 0:14:01You get knocked back. You start doubting yourself.
0:14:01 > 0:14:04Andrew's hoping that by cooking a terrine of corned beef topped
0:14:04 > 0:14:08with jelly, he'll be demonstrating more skill to the judges.
0:14:08 > 0:14:12It's got all sorts of little pickles, onions, pickled beetroot, radishes.
0:14:12 > 0:14:16I was going for the colours to balance the menu. But Chris isn't convinced.
0:14:16 > 0:14:19I'm sure he's a wee bit nervous about his starter.
0:14:19 > 0:14:22The judges'll either love it or hate it.
0:14:22 > 0:14:25Andrew carefully arranges his pickled vegetables on a slate
0:14:25 > 0:14:29and tests the consistency of his cheese biscuits.
0:14:29 > 0:14:31You all right, lads? LAUGHTER
0:14:31 > 0:14:35The pressure of serving a brand new dish at this stage is immense.
0:14:35 > 0:14:39If you've had enough negative comments to change your dish,
0:14:39 > 0:14:41you're already up against it going into finals week.
0:14:41 > 0:14:44But as Andrew brings his corned beef terrine to the pass,
0:14:44 > 0:14:48he's convinced that this new starter is in with a real chance.
0:14:49 > 0:14:51OK.
0:14:51 > 0:14:53It's all come out well, as far as I can see,
0:14:53 > 0:14:55so it's just up to the judges now.
0:14:55 > 0:14:59I think this dish could easily get into the top three.
0:15:00 > 0:15:03CHUCKLING
0:15:03 > 0:15:04Right.
0:15:05 > 0:15:08It looks like a brick in a garden.
0:15:08 > 0:15:12That smells so cheesy and delicious.
0:15:14 > 0:15:17Good-looking sauce. I don't think it looks appetising at all.
0:15:19 > 0:15:21But maybe it's going to taste wonderful.
0:15:21 > 0:15:26So, we've got a bit of fennel, carrot, onion, a bit of beetroot.
0:15:26 > 0:15:29I wonder if the biscuit's meant to be that soggy.
0:15:29 > 0:15:32Because the outside of it is absolutely delicious
0:15:32 > 0:15:34where it's really short and crumbly,
0:15:34 > 0:15:37and the middle of it is really soggy, but it's quite nice.
0:15:37 > 0:15:41It looks as if it's undercooked, but it doesn't taste undercooked.
0:15:41 > 0:15:45I think there's a good deal of technical skill here, good pub dish.
0:15:45 > 0:15:48However, I think the corned beef is over worked.
0:15:48 > 0:15:50It's a bit wet, I think. It's quite...
0:15:50 > 0:15:52It lacks fat.
0:15:52 > 0:15:54I like it to have a bit more texture of meat.
0:15:54 > 0:15:57This is a deeply unhappy, troubled dish.
0:15:57 > 0:16:00I think the vegetables, although they're pickled,
0:16:00 > 0:16:02they're almost like they're raw.
0:16:02 > 0:16:06I just find this brick of corned beef really unattractive.
0:16:06 > 0:16:08It just looks too manufactured,
0:16:08 > 0:16:11it looks like something that a factory would do.
0:16:11 > 0:16:14You could probably build a whole house out of them.
0:16:14 > 0:16:15I'm not being funny,
0:16:15 > 0:16:18but if you did, it would be the most tasteless house in the street!
0:16:20 > 0:16:23It looks as if Andrew's new starter has failed to impress.
0:16:23 > 0:16:26What will his rivals make of it?
0:16:26 > 0:16:29Presentation-wise, being hot on the tails of Chris's masterpiece,
0:16:29 > 0:16:31didn't have the same wow factor for me.
0:16:31 > 0:16:34We were a bit quiet and reserved eating it,
0:16:34 > 0:16:36almost as if it's restaurant food.
0:16:36 > 0:16:39I just don't know if it's grand enough for a banquet.
0:16:39 > 0:16:41I mean, it's corned beef.
0:16:42 > 0:16:47Do you know, I really didn't like Andrew's dish at all.
0:16:48 > 0:16:49It's a five.
0:16:49 > 0:16:53I'm afraid he just made a bit of a hash of the corned beef,
0:16:53 > 0:16:54so it's a five from me.
0:16:54 > 0:16:58Didn't like the texture of it, it was a bit low for me,
0:16:58 > 0:17:01so it's more of a corned beat than a corned beef - it's a four.
0:17:01 > 0:17:05There's just no possibility I'm ever going to love corned beef hash.
0:17:05 > 0:17:07It's a three.
0:17:07 > 0:17:10So Andrew's corned Yorkshire beef bombs.
0:17:12 > 0:17:14Now it's Birmingham-based Aktar's turn.
0:17:14 > 0:17:18He's serving Tiffin of Indian street food, including pakoras,
0:17:18 > 0:17:21pea and spinach cake and spicy chicken drumsticks.
0:17:21 > 0:17:23This is an interesting dish,
0:17:23 > 0:17:26because I think the chef here was going out to impress.
0:17:26 > 0:17:29I was in the kitchen, obviously, for the regional,
0:17:29 > 0:17:31and I found it quite painful, really.
0:17:31 > 0:17:35I thought the food came out nice, but it was late, and it seemed
0:17:35 > 0:17:38like such a massive effort, and he only did four portions.
0:17:38 > 0:17:42I do want him to solve the problem of how do you get
0:17:42 > 0:17:46deep-fried food there, both hot and crisp.
0:17:46 > 0:17:49I just don't think you can do deep-fried anything and expect it
0:17:49 > 0:17:53to reach 100 people being anything other than slightly soggy and damp.
0:17:53 > 0:17:58We're talking 80-100 people, I think he could struggle. Not entirely practical.
0:17:58 > 0:17:59Put it this way, Matthew,
0:17:59 > 0:18:01I was cleanly shaven when he started cooking it
0:18:01 > 0:18:05and I had a full beard by the time he got it on the pass!
0:18:05 > 0:18:06Aktar is a self-taught chef
0:18:06 > 0:18:09who's struggled with deadlines in the heats.
0:18:09 > 0:18:12He'll need to demonstrate he can present perfect food delivered
0:18:12 > 0:18:16on time to have any hope of being selected to cook at the banquet.
0:18:16 > 0:18:20The judges gave me really good feedback about my starter,
0:18:20 > 0:18:23but on the other hand, Glynn wasn't too excited by it,
0:18:23 > 0:18:27so I'm hoping the judges will win Glynn over today.
0:18:27 > 0:18:31Despite the judges' comments last time round,
0:18:31 > 0:18:34Aktar isn't making any changes, but Chris thinks
0:18:34 > 0:18:38with 11 separate elements, Aktar's starter is too complicated.
0:18:38 > 0:18:40You under pressure, man, do you want a wee hand?
0:18:40 > 0:18:43I am, get a hand off you in a second.
0:18:43 > 0:18:46Aktar seems to have about five or six different fritters
0:18:46 > 0:18:48and different things going on, a lot of food.
0:18:48 > 0:18:50He couldn't make his mind up on one or two of them,
0:18:50 > 0:18:52he has to have them all there.
0:18:52 > 0:18:54As Aktar prepares his chutneys, it appears his reputation
0:18:54 > 0:18:58for being late is an open secret amongst the other chefs,
0:18:58 > 0:19:01and Andrew can't help winding him up about it.
0:19:01 > 0:19:04You've got five minutes-ish, anyway, and counting.
0:19:04 > 0:19:06Under control? Yeah.
0:19:06 > 0:19:09Or out of control?
0:19:09 > 0:19:11With so much to do, it only takes one problem
0:19:11 > 0:19:15to knock him off schedule, and sure enough, disaster strikes.
0:19:15 > 0:19:18BLEEP sake, come on!
0:19:18 > 0:19:19You all right, man?
0:19:19 > 0:19:23No, these flowers are too big, so it's opening up.
0:19:23 > 0:19:24So, do you think you're going to be on time?
0:19:24 > 0:19:28A mistake like this could cost him the competition.
0:19:30 > 0:19:34I've got to put some more flowers in, and hopefully these won't open up.
0:19:34 > 0:19:35I just want it a little smaller,
0:19:35 > 0:19:39I'm trying to squeeze all the air out as possible.
0:19:39 > 0:19:42Determined to serve a perfect dish, he does them again,
0:19:42 > 0:19:46even though the other components are already cooked and waiting to go.
0:19:46 > 0:19:50What do you think about doing this for 100 or so people?
0:19:52 > 0:19:55Aktar has no choice but to plough on.
0:19:55 > 0:19:58He places his pakoras, pea and spinach cake and spicy drumsticks
0:19:58 > 0:20:02into Tiffin boxes, but his confidence is rattled.
0:20:03 > 0:20:05I had some issue with the courgette flower
0:20:05 > 0:20:09and that had a knock-on effect on everything else.
0:20:09 > 0:20:11Ultimately alas, what's done is done.
0:20:13 > 0:20:17His courgette flowers are finally ready, but the other elements
0:20:17 > 0:20:21have been sat waiting on the pass. Will the delay have ruined them?
0:20:21 > 0:20:22OK.
0:20:24 > 0:20:26I don't think I delivered
0:20:26 > 0:20:29as perfectly as I could have, but I got it out in the end.
0:20:29 > 0:20:31Hopefully it was enough.
0:20:32 > 0:20:35But will the judges agree?
0:20:37 > 0:20:40A real tiffin box, isn't it fantastic?
0:20:40 > 0:20:44Think of those arranged down the table, it would look spectacular.
0:20:44 > 0:20:46Fun and... Ooh!
0:20:46 > 0:20:49There's good... Theatre. Good theatre in all this.
0:20:49 > 0:20:52The onion bhajis are still there.
0:20:52 > 0:20:55He's taken no notice whatever of anything we said.
0:20:55 > 0:20:55That is going to be soggy with the lid on it.
0:20:55 > 0:20:58That is going to be soggy with the lid on it.
0:20:58 > 0:21:00And for 100 people, it will not stay crisp.
0:21:00 > 0:21:04It is a bit soggy, the courgette flower. It's beginning to go already.
0:21:04 > 0:21:05Very greasy.
0:21:05 > 0:21:09I have one major fear about this dish, it's that...
0:21:09 > 0:21:10when we've all finished eating this,
0:21:10 > 0:21:13will you want three other courses to come after it?
0:21:13 > 0:21:15It's just a bit too big for a starter.
0:21:15 > 0:21:18It needs some sort of unifying theme through it.
0:21:18 > 0:21:21I cannot see the journey from sweetbread
0:21:21 > 0:21:24to courgette fritter. I can't see it.
0:21:24 > 0:21:28I just think it's an opening dish, it's a first course,
0:21:28 > 0:21:30there's a tremendous amount happening, it's too much.
0:21:30 > 0:21:33You know that you're talking tosh as per usual.
0:21:33 > 0:21:36I have to agree for a change, you are talking tosh.
0:21:36 > 0:21:40You can eat them in any sequence you like and we keep saying
0:21:40 > 0:21:42we want the chefs to display their skill.
0:21:42 > 0:21:45I think, Oliver, you're trying to see things as a unified dish.
0:21:45 > 0:21:47This isn't. It's like tapas.
0:21:47 > 0:21:50Exactly, it's a sequence of dishes, a sequence of flavours
0:21:50 > 0:21:54which you can vary yourself. There's some nice flavours,
0:21:54 > 0:21:58I think he should've listened, eliminated one or two pieces.
0:21:58 > 0:22:01I don't think deep-fried stuff will survive 100 covers. Been there, done it.
0:22:01 > 0:22:05This is more a dish representing a style of cuisine
0:22:05 > 0:22:09rather than something that is suitable for the banquet, I feel.
0:22:13 > 0:22:16Will his fellow chefs pick up on the judges' criticisms?
0:22:16 > 0:22:19A lot of heat there. After one or two bites, you'd probably get used to it.
0:22:19 > 0:22:23Lot of work in here. Is it doable, with five different elements?
0:22:23 > 0:22:27I suppose you could question whether this is a mini-main course
0:22:27 > 0:22:31rather than a straight-out starter, but I think it's fantastic.
0:22:31 > 0:22:36It's putting the menu together though. If you start with this, where do you go after?
0:22:36 > 0:22:39In the words of the movie, grease is the word. Far too much happening.
0:22:39 > 0:22:44Far too greasy, impossible to make for that amount of people.
0:22:44 > 0:22:47An extremely generous five, I think.
0:22:47 > 0:22:50Presentation looked fantastic, all stacked up and stuff,
0:22:50 > 0:22:52but once you got into it, a bit too greasy,
0:22:52 > 0:22:55FAR too much once you put it on a plate
0:22:55 > 0:22:57so I'll give it a five.
0:22:57 > 0:23:01I think there are a few issues with Aktar's tiffin boxes,
0:23:01 > 0:23:05but in the final analysis I thought it was pretty spiffing tiffin.
0:23:05 > 0:23:07So seven.
0:23:07 > 0:23:11You know, I thought this tiffin box was so pretty and the food
0:23:11 > 0:23:14did taste delicious, but I think it's really difficult to do
0:23:14 > 0:23:16and it was a bit greasy
0:23:16 > 0:23:18so I've given it a seven.
0:23:19 > 0:23:22So a very average score for Aktar.
0:23:22 > 0:23:24With the first three starters served and the magnitude
0:23:24 > 0:23:29of what's at stake looming, the chefs are feeling the pressure.
0:23:29 > 0:23:32First course out the way, how are we all feeling? Good.
0:23:32 > 0:23:33They're all so different. Yeah.
0:23:33 > 0:23:36And it depends what the judges are looking for.
0:23:36 > 0:23:39You have to question yourself and think, "Did I do enough?
0:23:39 > 0:23:41"Could I have done that a bit better?"
0:23:41 > 0:23:45There's an issue of doubt in your head, but you'll always have it,
0:23:45 > 0:23:49it's a natural reaction. That's what's going through my head
0:23:49 > 0:23:52cos I know that starter, on the regional final,
0:23:52 > 0:23:54that day I got it bang on.
0:23:54 > 0:23:58It was perfect. And this wasn't perfect.
0:23:58 > 0:24:00Same as mine, mine just wasn't 100% perfect.
0:24:05 > 0:24:08The next chefs hoping to secure their place at the banquet
0:24:08 > 0:24:11are Lisa Allen and Paul Ainsworth.
0:24:11 > 0:24:15Familiar territory for you? I can't believe I'm against the champ on starter.
0:24:16 > 0:24:20Lisa from the north-west is a calm and precise cook
0:24:20 > 0:24:24who sailed through her heat. She won this course last year
0:24:24 > 0:24:26and is determined to get to the banquet again.
0:24:26 > 0:24:28It's pressure, cooking a starter again
0:24:28 > 0:24:31cos obviously I won it last year
0:24:31 > 0:24:33and I think that's an added pressure
0:24:33 > 0:24:36and I really want to do well so that's another pressure on top!
0:24:36 > 0:24:39Lisa is a competitor of the highest standard.
0:24:39 > 0:24:42Her starter, baby pig,
0:24:42 > 0:24:44it was on the money.
0:24:44 > 0:24:46It was such fun - it was really good sharing food.
0:24:46 > 0:24:50But let us not forget, it was not a perfect dish because...
0:24:50 > 0:24:53Well, to eat it was, but if only the crockery
0:24:53 > 0:24:57on which it was served was as good, sophisticated and clever as the cooking.
0:24:57 > 0:25:00If all you can criticise is the pots and the plates,
0:25:00 > 0:25:02we're in for a real good treat here.
0:25:03 > 0:25:08Paul has just found out the reigning starter queen is making a similar dish to his,
0:25:08 > 0:25:12a variation on a Chinese favourite, crispy duck pancake.
0:25:12 > 0:25:14I've heard a rumour that you're doing pancakes.
0:25:14 > 0:25:16Yeah, I am. I've heard the same rumour about you.
0:25:16 > 0:25:18Lisa's serving...
0:25:23 > 0:25:25..and the more Paul finds out about her dish,
0:25:25 > 0:25:27the more worried he's feeling.
0:25:27 > 0:25:29I'm going for a traditional English pancake.
0:25:29 > 0:25:32I'm trying to twist the dish round, but use
0:25:32 > 0:25:36very British stuff like pork and apples, pickled onion,
0:25:36 > 0:25:40dipping sauce of apple and Worcester sauce, English pancakes layered up.
0:25:40 > 0:25:42He wants to know what the judges made of her version
0:25:42 > 0:25:45of this starter last time round.
0:25:45 > 0:25:48What feedback did they give you, did you make any changes? Yes.
0:25:48 > 0:25:53They loved the dish, the aspect of sharing, really tasty, the salt and everything.
0:25:53 > 0:25:58But then the bottom comment was, "I don't like your crockery, I think it's boring."
0:25:58 > 0:26:00So I guess I've gone for a bit of fun.
0:26:00 > 0:26:02Tried to bring a bit of theatre into it.
0:26:02 > 0:26:06The other reigning champion in this year's finals, Tom Kerridge,
0:26:06 > 0:26:10decides it's time to put Lisa off her stride.
0:26:10 > 0:26:12How are we going? Good, I think. Getting there.
0:26:12 > 0:26:16Last year's starter winner. This year's starter winner?
0:26:16 > 0:26:19I don't know, I'll let you be the judge of that.
0:26:19 > 0:26:20Pig and pancakes.
0:26:20 > 0:26:23Going to love them, pancakes, street food.
0:26:23 > 0:26:26They're lovely with lemon and sugar, pancakes.
0:26:26 > 0:26:29I'll give you some with lemon and sugar if you want.
0:26:29 > 0:26:33As Lisa takes her pork out of the oven, Paul is starting
0:26:33 > 0:26:36to feel the pressure of going up against a former champ.
0:26:36 > 0:26:40I'm very worried about Lisa's starter cos it looks amazing,
0:26:40 > 0:26:44looked brilliantly. You could see the pork was beautifully cooked.
0:26:44 > 0:26:48Lisa brings her shoulder of crispy suckling pig,
0:26:48 > 0:26:51Jenga box of pancakes and dips to the pass.
0:26:51 > 0:26:54Do you want this closed or ajar?
0:26:54 > 0:26:55Yeah, that's it.
0:26:57 > 0:26:59Will the judges think this more dramatic
0:26:59 > 0:27:04presentation of Lisa's very English take on a Chinese favourite
0:27:04 > 0:27:07is good enough to take her all the way to the banquet again this year?
0:27:07 > 0:27:09I think I have a good chance,
0:27:09 > 0:27:13it's quite daunting because there have been some cracking dishes today.
0:27:13 > 0:27:14Oooh!
0:27:17 > 0:27:19Well, that looks better.
0:27:19 > 0:27:21She's worked at the presentation a bit.
0:27:21 > 0:27:23This is a little Lazy Susan so you could put
0:27:23 > 0:27:26this in the middle of the table, swing it round
0:27:26 > 0:27:27and people can help themselves.
0:27:27 > 0:27:30Fabulous. So shall we share this out?
0:27:31 > 0:27:35Oh, this is smelling good! And look at that beautiful pancake.
0:27:35 > 0:27:40That is classy, and look, it perfectly fits the dish.
0:27:40 > 0:27:44Make sure everyone gets some crackling.
0:27:44 > 0:27:45Is it good or is it good?
0:27:45 > 0:27:49I think the freshness of the onions and the acidity
0:27:49 > 0:27:52from the onions and the apple, absolutely essential for this.
0:27:52 > 0:27:54There's a lot of fun involved in this dish.
0:27:54 > 0:27:58I like the interaction, I know it's messy, I made a mess making it,
0:27:58 > 0:28:01I quite like making a mess.
0:28:01 > 0:28:04100 people will be making a mess so everybody will feel included.
0:28:04 > 0:28:09What she's been very clever about is giving us two pancakes each because otherwise you might pig out.
0:28:09 > 0:28:15I think the pork is nice, but it is a touch dry, but with the juice
0:28:15 > 0:28:18and the salt on, the whole thing does work
0:28:18 > 0:28:20and the crunchiness of the apple really does work.
0:28:20 > 0:28:23I can tell you're not loving it. I can tell.
0:28:23 > 0:28:26I can tell you're just liking it, I can tell!
0:28:26 > 0:28:29No, I like it, I can't criticise it, the cooking was there.
0:28:29 > 0:28:31The pancakes were beautiful.
0:28:31 > 0:28:34It's faultless. It is, but doesn't mean it's right.
0:28:34 > 0:28:37I'll not jump all over it cos we have another four to go.
0:28:37 > 0:28:41So mostly impressive comments from the judges.
0:28:41 > 0:28:43Will her competition agree?
0:28:43 > 0:28:46It couldn't be more different from duck pancakes
0:28:46 > 0:28:48with hoi sin sauce, completely different.
0:28:48 > 0:28:51The twist Lisa's put on it is absolutely amazing.
0:28:51 > 0:28:53Could do with more leaf or something.
0:28:53 > 0:28:58It's not one-dimensional, but it's pork and pancakes and that's it.
0:28:58 > 0:29:02The pork is lovely and tender, but it is sort of dry, too.
0:29:02 > 0:29:06OK, the sage salt's there, but there's not much more flavour,
0:29:06 > 0:29:08it could have be brined or something. Yeah.
0:29:08 > 0:29:10You need that liquid.
0:29:10 > 0:29:13You need the sauce and you need that salt, you really need those two.
0:29:13 > 0:29:18Lisa's pork, I thought the presentation was fantastic,
0:29:18 > 0:29:21big smile on your face, you could smell the pork as it comes in.
0:29:21 > 0:29:24A touch dry, but the flavours were there,
0:29:24 > 0:29:26I'm going to give it a really good seven.
0:29:26 > 0:29:29I really love the idea, but essentially
0:29:29 > 0:29:32it is a pork dish and the pork is dry.
0:29:32 > 0:29:35I think really a seven is right.
0:29:35 > 0:29:37You know, I just loved that dish.
0:29:37 > 0:29:42Maybe because I'm greedy but probably because Lisa is a very fine cook.
0:29:42 > 0:29:45So I'm giving it an eight.
0:29:45 > 0:29:49This was a dish which I ate and I ate and I ate
0:29:49 > 0:29:52so I've got to give it an eight.
0:29:52 > 0:29:56Good scores for Lisa that could see her in the top three today.
0:29:56 > 0:29:58Now it's Paul from the South West's turn.
0:29:58 > 0:30:01He took risks on his menu in the heat
0:30:01 > 0:30:05and triumphed, to the surprise of his more experienced rivals.
0:30:05 > 0:30:09Will his originality and hunger to win get him to the banquet?
0:30:09 > 0:30:12It feels amazing. I can't believe I'm here...
0:30:12 > 0:30:15representing the South West in the Great British Menu.
0:30:15 > 0:30:18But I've got a massive fight on my hands now.
0:30:18 > 0:30:22His version of this classic Chinese starter consists of Cornish duckling
0:30:22 > 0:30:27with asparagus, rhubarb, pancakes and smoked duck Scotch eggs.
0:30:27 > 0:30:29Me and Lisa have both gone for the same idea.
0:30:29 > 0:30:32At least I'm thinking on the same lines as the champ
0:30:32 > 0:30:36but I'm hoping mine's got real powerful flavours, and a bit different.
0:30:36 > 0:30:38Although she's feeling confident about her dish,
0:30:38 > 0:30:43Lisa probes Paul to find out how different his dish will be.
0:30:43 > 0:30:46Are you doing traditional Chinese pancakes? Yeah, pretty much.
0:30:46 > 0:30:49It's a different recipe I've seen. You make the dough and brush them
0:30:49 > 0:30:53with sesame oil and then roll them together, two together,
0:30:53 > 0:30:56put it in a pan and they steam up and break apart.
0:30:56 > 0:31:00You have one charred side and one nice, steamed side.
0:31:00 > 0:31:03Like Lisa, he's got a lot of pancakes to make
0:31:03 > 0:31:04and each one must be perfect.
0:31:04 > 0:31:08Not easy, are they? Everyone thinks pancakes are easy. Yeah.
0:31:08 > 0:31:12If it got to the banquet, think how many you'd have to make.
0:31:12 > 0:31:15Yeah, I haven't thought that far!
0:31:15 > 0:31:17Lisa, desperate to win this battle of the pancakes,
0:31:17 > 0:31:21also quizzes Paul about the reaction to his dish in the heats.
0:31:21 > 0:31:23What did the judges say about your dish, Paul?
0:31:23 > 0:31:26Pretty positive feedback. Their only comment
0:31:26 > 0:31:29was in the regionals I used a quail egg in the Scotch egg.
0:31:29 > 0:31:32Their comments were - why didn't I use a duck egg?
0:31:32 > 0:31:34So you're using the whole animal, basically.
0:31:34 > 0:31:36Yeah, yeah, exactly.
0:31:36 > 0:31:39I am interested in Paul's dish. I think he'll do
0:31:39 > 0:31:42a good job, he looks in control, so I'm a bit worried now.
0:31:43 > 0:31:47Paul plates up his garnishes, quarters his Scotch eggs
0:31:47 > 0:31:49and arranges his duck on to the platter
0:31:49 > 0:31:51before bringing it all to the pass.
0:31:53 > 0:31:57Happy? Yeah. Looks lovely. Really good.
0:31:58 > 0:32:00With Lisa, she's very, very focused
0:32:00 > 0:32:04and knows exactly what she's doing and her dish is brilliant.
0:32:04 > 0:32:09Hopefully my dish is in with a shout. That looked amazing.
0:32:09 > 0:32:14But it's the judges who'll decide which variation
0:32:14 > 0:32:15of this Chinese favourite will win.
0:32:15 > 0:32:18This dish just says "Come to Daddy."
0:32:18 > 0:32:19LAUGHTER
0:32:19 > 0:32:22Perhaps you'd be so kind as to cut it up for us.
0:32:22 > 0:32:25He's changed the eggs. I'm amazed,
0:32:25 > 0:32:27I've never seen such a tiny duck egg.
0:32:27 > 0:32:31We've got mini-pancakes here. You want very little stuff inside.
0:32:33 > 0:32:37Colour combinations are beautiful, the pink, slightly browny-grey meat
0:32:37 > 0:32:41and lovely green bits of thin asparagus and spring onion.
0:32:41 > 0:32:44My first reaction is the duck remains a bit dry.
0:32:44 > 0:32:46Slightly don't understand what to do with it.
0:32:46 > 0:32:49I'm expecting more moisture. Rhubarb's a lovely contrast.
0:32:49 > 0:32:54The rhubarb brings out the rich, deep meatiness of the duck.
0:32:54 > 0:32:57I think it's such a lost opportunity not to have crisp skin.
0:32:57 > 0:33:02I mean, the crackling in there would be absolutely delicious.
0:33:02 > 0:33:06Looks very grand and varnished but I can't see why they glazed on the outside.
0:33:06 > 0:33:11I don't understand the duck eggs. I agree with you philosophically and intellectually.
0:33:11 > 0:33:15On the other hand, I think these are very superior Scotch eggs.
0:33:15 > 0:33:17They're absolutely delicious.
0:33:17 > 0:33:20Best part of the dish. By a mile. They're the money shot.
0:33:20 > 0:33:21The pancakes are far too small.
0:33:21 > 0:33:27I've got a bit in there but it's more of a taco than a rolled pancake.
0:33:27 > 0:33:30Remembering Lisa's dish, it was fun.
0:33:30 > 0:33:33We're discussing this dish very, very seriously.
0:33:33 > 0:33:36It's not a smile around here, we say it's a bit this and that,
0:33:36 > 0:33:39there's no sense of joie de vivre you got from Lisa's dish.
0:33:39 > 0:33:44The judges aren't sold on Paul's duck. What will Lisa and the others think?
0:33:44 > 0:33:46Shreds up nicely, doesn't it?
0:33:47 > 0:33:50I like the sticky, soft skin with this.
0:33:50 > 0:33:53Classic Oriental look, isn't it? Yeah.
0:33:53 > 0:33:57The rhubarb is really, really good. I like using rhubarb with duck.
0:33:57 > 0:34:00That is bang on. Really, really good.
0:34:00 > 0:34:03Scotch egg has got lovely flavours, hasn't it? That smoked duck.
0:34:03 > 0:34:06It's subtle, though, it's not overpowering.
0:34:06 > 0:34:09The only thing is that these are lovely, that's lovely,
0:34:09 > 0:34:11but the relevance of the Scotch egg
0:34:11 > 0:34:14with this sort of Cantonesey style dish, if you like.
0:34:16 > 0:34:20When this dish came in I thought, "Ah, here's an ugly duckling
0:34:20 > 0:34:22"but it'll turn into a swan."
0:34:22 > 0:34:26Sadly, it didn't quite, so it's a seven from me.
0:34:26 > 0:34:30I didn't quite get this dish. The skin of the duck was soggy,
0:34:30 > 0:34:35I didn't know what the Scotch eggs were about, so I gave it a six.
0:34:35 > 0:34:39Paul's duck gave birth to one of the nicest Scotch eggs I've ever had.
0:34:39 > 0:34:43Sadly, that duck died in vain because it's too dry.
0:34:43 > 0:34:45It's a six.
0:34:45 > 0:34:50A little bit dry, so all my points are going on those fantastic Scotch eggs and it's a five.
0:34:50 > 0:34:55So it looks like Lisa is the victor in the battle of the pancakes.
0:34:55 > 0:34:59The judges won't be deciding on a final menu until they've tried all the courses
0:34:59 > 0:35:02and, with five starters served
0:35:02 > 0:35:05and three to go, there's still everything to play for.
0:35:05 > 0:35:07How was that, then?!
0:35:07 > 0:35:09First course out of the way. Yeah.
0:35:09 > 0:35:12Pleased, but relieved I've got one under my belt.
0:35:12 > 0:35:14I think there's been some fantastic food.
0:35:14 > 0:35:19Some great dishes and the whole sharing aspect just opens the game up
0:35:19 > 0:35:23because people have interpreted it in so many different ways.
0:35:29 > 0:35:33The final chefs into the kitchen are stoic Highlander Michael Smith from Scotland,
0:35:33 > 0:35:38one of the reigning Great British Menu champions, the South East's Tom Kerridge,
0:35:38 > 0:35:42and Michelin-starred Hywel Jones from Wales.
0:35:42 > 0:35:43Seen some lovely dishes today.
0:35:43 > 0:35:45Michael will be the first to the pass.
0:35:45 > 0:35:49His simple, tasty menu won in the Scottish heats, but will it stand up to
0:35:49 > 0:35:53the more complex and technical dishes that will be presented this week?
0:35:53 > 0:35:57If you trust the dishes that you're doing and, above everything else,
0:35:57 > 0:36:02if you enjoy the dishes that you're doing, then that should be what carries you through.
0:36:02 > 0:36:05For his starter, Michael is serving:
0:36:08 > 0:36:09What bread's that?
0:36:09 > 0:36:12This is the Struan toast.
0:36:12 > 0:36:16Struan? Struan is a Hebridean vegetable bread.
0:36:16 > 0:36:19What's it got going through it? Pumpkin seed, poppy seed,
0:36:19 > 0:36:24sunflower seed, a bit of caraway to go with the cheese, a bit of malt extract.
0:36:26 > 0:36:30The fondue has a great sort of family party history to it.
0:36:30 > 0:36:34It is one of those convivial dishes where everybody dips in together,
0:36:34 > 0:36:36and it's a great deal of fun.
0:36:36 > 0:36:40The idea of the fondue, the dipping and stuff, is a good idea.
0:36:40 > 0:36:45But if the cheese isn't good enough, then the whole thing's a flaw, isn't it?
0:36:45 > 0:36:49Ideologically, I am not against a Brie from Scotland.
0:36:49 > 0:36:57But? It was absolutely classic, supermarket, rubbery, tasteless Brie. I'm sorry.
0:36:57 > 0:37:00I thought the jelly was just delicious, and the crispbread
0:37:00 > 0:37:06would have been great if it hadn't been really, really hard.
0:37:06 > 0:37:09I mean, you could hardly break it over your knee.
0:37:09 > 0:37:13Prue, you could have played table tennis with it. Yeah, you could.
0:37:13 > 0:37:19Michael has made a change to the presentation of his bread after the judges' comments.
0:37:19 > 0:37:22I've slightly adapted it since the original finals. Why's that?
0:37:22 > 0:37:26Oliver Peyton said, "If you walked down the street with a bit of toast,
0:37:26 > 0:37:29"you'd be arrested for harbouring a lethal weapon."
0:37:29 > 0:37:32Why, what did it look like? It was just big shards.
0:37:32 > 0:37:36Now Michael has seen the other starters
0:37:36 > 0:37:41that have already been served, he's wondering if his low-key dish is a bit too simple.
0:37:41 > 0:37:47I'm providing the canapes for the banquet. Before the soup. Are you making a sandwich out of it?
0:37:47 > 0:37:51It's do-it-yourself canapes, inspired by fondue.
0:37:51 > 0:37:55OK. So you're baking the cheese, then the dip...
0:37:55 > 0:37:58Help yourself to the cheese, help yourself to a bit of the accompaniments.
0:37:58 > 0:38:03Andrew is quick to exploit Michael's fears.
0:38:03 > 0:38:04So no fireworks like this morning?
0:38:04 > 0:38:08No shake-in-the-bag? No towers of this, that and the other?
0:38:08 > 0:38:10It's a general introduction to the menu.
0:38:10 > 0:38:13It's more about breaking bread together.
0:38:13 > 0:38:18Michael brings his understated bread and cheese accompanied by
0:38:18 > 0:38:21a bowl of toasted seeds, grape jelly and tomato salsa to the pass.
0:38:21 > 0:38:26Just take some of the dangerous toast.
0:38:30 > 0:38:36Last time, this dish didn't exactly wow the judges, so will it fare any better today?
0:38:36 > 0:38:41It's been stressful watching all these fantastic dishes go before our eyes and we've got to
0:38:41 > 0:38:46wait and wait till the very end, so I'm really pleased just to have got my starter out.
0:38:50 > 0:38:54This is a spectacular display of bread.
0:38:54 > 0:39:00It looks like those photographs of magma exploding from a volcano. Almost surfboard-type...
0:39:00 > 0:39:02I see volcanoes, you see surfboards.
0:39:02 > 0:39:07Different generations. Because I'm really practical, I can just see it won't fit on this plate.
0:39:07 > 0:39:09But you break it up, Prue.
0:39:09 > 0:39:11All right.
0:39:11 > 0:39:13Now, what do we do?
0:39:13 > 0:39:15Do we dip the bread in there?
0:39:15 > 0:39:17I think you use the spoon.
0:39:17 > 0:39:20There's honey on the top of this.
0:39:20 > 0:39:22Whatever it is, it's going to be messy for sharing.
0:39:22 > 0:39:27I think this is one of those dishes which you remember for quite a long time after you've eaten it.
0:39:27 > 0:39:30Cos you're wearing it?
0:39:30 > 0:39:33On account of the indigestion. I love the colour of the jelly
0:39:33 > 0:39:37and I think the salsa is very, very pretty indeed.
0:39:37 > 0:39:41I'd quite like to like it, but it's technically impossible to like.
0:39:41 > 0:39:43The cheese is just passing muster,
0:39:43 > 0:39:49the salsa is not seasoned enough, and what's the jelly for?
0:39:49 > 0:39:53The texture of the cheese is lovely, but it's not strong enough to carry the salsa.
0:39:53 > 0:39:55Once you put it together, the cheese is gone.
0:39:55 > 0:39:59The sad thing is, the best way to eat this
0:39:59 > 0:40:05is without the crispbread, without the jelly, without the salsa, but with a bit of this nice...
0:40:05 > 0:40:08Soggy crust. Just eat a bit of that bread and cheese
0:40:08 > 0:40:12and you've got a very good bread and cheese sort of Welsh rarebit.
0:40:12 > 0:40:15Also, it doesn't have that spectacular visual element.
0:40:15 > 0:40:18You don't think that's spectacular enough for the banquet?
0:40:18 > 0:40:21For once, I'm going to agree with you on that.
0:40:21 > 0:40:25It is simply not good enough for the People's Banquet.
0:40:29 > 0:40:32Will his fellow chefs come to the same damning conclusions?
0:40:32 > 0:40:37I think it tastes amazing. I'm just not sure if it's a starter.
0:40:37 > 0:40:41Everything else, I mean, it's all about the eating it.
0:40:41 > 0:40:47Although I do think it's a stunning dish and it's very moreish,
0:40:47 > 0:40:52but served with some Scottish charcuteries it would just be wonderful, wouldn't it? Yeah.
0:40:52 > 0:40:55Imagine if you don't like baked soft cheese.
0:40:55 > 0:40:59You sit down to this banquet and there's no other elements to it, really.
0:40:59 > 0:41:03It's the jelly and salsa and that.
0:41:03 > 0:41:09This dish arrived sort of dramatically and then, for me, failed dramatically.
0:41:09 > 0:41:13So for Michael's cheese, I'm going to give it a 4.
0:41:13 > 0:41:17This was a case of a fondue which foundered, so it's 5.
0:41:17 > 0:41:20There was no point to this dish.
0:41:20 > 0:41:21It didn't taste of anything.
0:41:21 > 0:41:23It looked quite dramatic.
0:41:23 > 0:41:26The best bit about it was the bread.
0:41:26 > 0:41:28I'm giving it 4 for the bread.
0:41:28 > 0:41:30I can't think of anything good to say.
0:41:30 > 0:41:34The cheese is bad, the bread, the whole thing...
0:41:34 > 0:41:36I'm being really generous in giving it a 3.
0:41:36 > 0:41:39A miserable score, then, for Michael's starter.
0:41:39 > 0:41:45As judging time draws near, the chefs can't help but speculate on how the day will unfold.
0:41:45 > 0:41:48So what do you think's going on in the chamber?
0:41:48 > 0:41:50Hard to say, isn't it?
0:41:50 > 0:41:53It's very difficult for them all to make up their minds.
0:41:53 > 0:41:56It'll be interesting on Glynn's slant of it as well,
0:41:56 > 0:42:00cos his type of cuisine that he normally does is totally different to this.
0:42:00 > 0:42:04What the judges are thinking of the criteria this time of people
0:42:04 > 0:42:06sharing the food, that's important.
0:42:06 > 0:42:08Is there enough interaction? That kind of thing.
0:42:08 > 0:42:11Will it appeal to all the people from the community?
0:42:11 > 0:42:15They're going to pick something that they think's suitable for all ages.
0:42:15 > 0:42:18If they've tasted it before and enjoyed it enough
0:42:18 > 0:42:22to push us all through, how do you now criticise it? That's the hardest part.
0:42:22 > 0:42:27I wouldn't want to be in there, cos I'm licking my lips at everything here.
0:42:29 > 0:42:33Next up is the multi-award-winning Welsh regional champion Hywel Jones.
0:42:33 > 0:42:37His technical wizardry won him his heat, but are his dishes spectacular enough
0:42:37 > 0:42:41to wow the judges or will they be too safe?
0:42:41 > 0:42:45He's serving his twist on a classic Welsh lamb broth, cawl.
0:42:45 > 0:42:49But the pressure of the competition is getting to him.
0:42:49 > 0:42:54This dish did well in the heats for its precision and clean flavours.
0:42:54 > 0:42:57But the judges felt it lacked a celebratory feel.
0:42:57 > 0:43:01Hywel, what are you doing? All under control, lads. Cool, calm, collected?
0:43:01 > 0:43:03Broth is on the go there.
0:43:03 > 0:43:07Welsh classic. Hywel's cawl.
0:43:07 > 0:43:13Sort of scaled the plating aspect of it down, made it a bit more rustic. So we'll see.
0:43:13 > 0:43:17I've seen your dishes this morning, guys, so I know what I'm up against.
0:43:17 > 0:43:21My dish was always designed to sort of deliver on flavour.
0:43:21 > 0:43:26It does lack the wow factor of some of the other dishes that have gone.
0:43:28 > 0:43:31A nervous Hywel gets on with making the changes to his dish.
0:43:31 > 0:43:36Instead of putting his vegetables in the bowls, he's putting them into the broth.
0:43:36 > 0:43:40The lamb and sweetbreads will be served on a board and he's adding some bread.
0:43:40 > 0:43:42Hywel's not the only one serving a lamb broth.
0:43:42 > 0:43:47So is fellow Michelin star holder Tom Kerridge.
0:43:47 > 0:43:50That fact isn't exactly boosting Hywel's confidence in his dish.
0:43:50 > 0:43:55You're doing a lamb broth as well, Tom? I am doing a lamb broth, yeah.
0:43:55 > 0:44:01Mine's not with Welsh lamb, though. Well, no, it wouldn't be, would it?
0:44:01 > 0:44:07It's a lamb broth and I'm doing a pastry lid on the top of mine, so it gets baked.
0:44:07 > 0:44:10Is it Scottish lamb? What?
0:44:13 > 0:44:17Both myself and Tom are doing a lamb broth.
0:44:17 > 0:44:19There's a danger neither of us will get in,
0:44:19 > 0:44:22but I don't think they'll have two lamb broths in the final three.
0:44:22 > 0:44:29Hywel's dish and mine are both very, very similar, so I think it's going to be tight between those two.
0:44:29 > 0:44:32Hywel's is probably last place and mine is seventh!
0:44:34 > 0:44:41Hywel pours out his stock, puts his lamb and sweetbreads into copper pots and brings it all to the pass.
0:44:44 > 0:44:48The competition has been fierce. I don't think I've done enough to get in the top three.
0:44:48 > 0:44:52I hope I don't come last, but we'll have to wait and see.
0:44:52 > 0:44:56Will the judges agree with Hywel's gloomy assessment?
0:44:56 > 0:44:59Ooh, it smells so good.
0:44:59 > 0:45:01You're dribbling again, Prue. Mmm.
0:45:01 > 0:45:04I think this is lamb fillet here.
0:45:04 > 0:45:07I don't think we cut up the lamb before, did we?
0:45:07 > 0:45:09This is a high-octane soup.
0:45:09 > 0:45:14It's the elegance of it and the purity and the balance of the flavour.
0:45:14 > 0:45:17Texture as well cos you've got little crunchy cubes
0:45:17 > 0:45:23and you hit a bit of soft jelly, and then you've got the texture of the meat, and the stock is fantastic.
0:45:23 > 0:45:28It's quite fun that you have to add these elements. QUITE fun. I think it's great.
0:45:28 > 0:45:34Occasionally across our tables comes very, very beautiful bits of cooking and this is one of those dishes.
0:45:34 > 0:45:36It's better than before as a dish.
0:45:36 > 0:45:41It is. I didn't think it could be cos I was so pleased with it last time, but it is better.
0:45:41 > 0:45:45Yeah, I'm sort of desperate for this to do well simply because it is just so good.
0:45:45 > 0:45:49My only concern is, is it right for the occasion?
0:45:49 > 0:45:55This dish, for me, it's got quite a big meat content, but it's so light
0:45:55 > 0:45:57that you're just scratching round for more of it.
0:45:57 > 0:46:01It's very clean cos it's a thin soup.
0:46:01 > 0:46:04It could benefit this dish if it was in a different vessel.
0:46:04 > 0:46:08A nice big tureen, big lion heads on the outside of it and a big ladle.
0:46:08 > 0:46:11If you changed the vessel, for me, that's the winner.
0:46:11 > 0:46:15There is something emblematic about having the family bowl of soup in the middle of the table.
0:46:15 > 0:46:17It does speak about community.
0:46:17 > 0:46:25However, to me, it doesn't have the smile, the fireworks, the laughter, that showmanship, if you want.
0:46:25 > 0:46:28I'm just not sure whether it's enough.
0:46:28 > 0:46:30It's a hard one, this.
0:46:30 > 0:46:35So they're impressed with the taste, but does it have enough va-va-voom for a street party?
0:46:35 > 0:46:38Excellent flavours. Very clean cooking.
0:46:38 > 0:46:42Especially the mint jelly. It really... It really kicks it, doesn't it? Yeah.
0:46:42 > 0:46:46It's technically brilliant, but is it a bit too serious?
0:46:46 > 0:46:48Is it playful enough? Yeah.
0:46:50 > 0:46:52Soup. Who'd have thought it?
0:46:52 > 0:46:54But this wasn't just any old soup.
0:46:54 > 0:46:58This was a supercharged soup, so it's going to get a 7 from me.
0:46:58 > 0:47:01I absolutely loved the soup the first time round.
0:47:01 > 0:47:04I liked it even better this time.
0:47:04 > 0:47:06It's an 8 for me.
0:47:06 > 0:47:10This dish, to me, was, I didn't like it, now I like it.
0:47:10 > 0:47:13It's not looking right. I'm in a complete flux over it.
0:47:13 > 0:47:16At the end of the day, beautiful cooking, but the appearance of it
0:47:16 > 0:47:18has brought it down to a 7.
0:47:18 > 0:47:22I loved it. It didn't have as much dramatic effect as some of the other dishes.
0:47:22 > 0:47:24But flavour, loved it. 8.
0:47:24 > 0:47:29A good score for Hywel, but is it enough to earn him a top-three spot?
0:47:29 > 0:47:31Last to the pass today is Tom Kerridge,
0:47:31 > 0:47:37who cooked the main course for the Prince of Wales last year and knows just how tough this competition is.
0:47:37 > 0:47:44His dishes are ambitious and complex, but will they take him to the banquet once again?
0:47:44 > 0:47:47This is where it gets tough. There's seven of them in there, all confident,
0:47:47 > 0:47:52all very happy with how they've done to get to that point.
0:47:52 > 0:47:54They're all going to want to beat me.
0:47:54 > 0:47:57Tom's serving an Asian-inspired spring lamb broth
0:47:57 > 0:47:58with a pastry crust
0:47:58 > 0:48:02and, unusually for him, he's suffering from a bout of nerves.
0:48:02 > 0:48:05We've been waiting all day to get these starters up.
0:48:05 > 0:48:07I feel relieved I've got my own out.
0:48:07 > 0:48:10Do you think it's harder being the last ones on?
0:48:10 > 0:48:13Seeing everybody else's, it allows you to start having doubts.
0:48:13 > 0:48:19It's a bigger and bolder dish than Hywel's lamb broth, but will it taste better?
0:48:19 > 0:48:22What's on the agenda today? Spring lamb broth. Another soup?
0:48:22 > 0:48:24Another soup. Two lamb broths.
0:48:24 > 0:48:32There's a pastry lid, spring onions, some lamb breast, some lamb sweetbreads, bit of lamb...lamb.
0:48:32 > 0:48:39The judges thought this dish wasn't quite on the money, so Tom has made some changes since the heats,
0:48:39 > 0:48:45scaling the size of the dish down and blanching the spring onions to lessen the strength of the taste.
0:48:45 > 0:48:51How are you presenting it? In some sort of big funky bowl?
0:48:51 > 0:48:53It's being served in a puff pastry lid. Whoo!
0:48:53 > 0:48:57So that puff pastry lid is made with a little bit of lamb fat in it.
0:48:57 > 0:48:59It looks absolutely amazing.
0:48:59 > 0:49:03Yeah, so rest it up in there and they'll go in half hour before I've got to serve.
0:49:03 > 0:49:07Fingers crossed, nice crust, everything should be lovely.
0:49:07 > 0:49:13In the heats, his pastry lid failed to rise properly, vital for a good first impression.
0:49:13 > 0:49:17But although his pastry has formed a pleasing dome this time,
0:49:17 > 0:49:20he's worried about how well his dish will be received.
0:49:20 > 0:49:22Pressure going up last, it's a big 'un.
0:49:22 > 0:49:27I worry that the judges have had seven starters and now they've got another starter coming.
0:49:27 > 0:49:29It's like, "Oh, God!"
0:49:34 > 0:49:37There you go, chaps. Good luck.
0:49:37 > 0:49:41Last of the day. Last but definitely not least.
0:49:43 > 0:49:46Tell me that doesn't excite you, Glynn.
0:49:46 > 0:49:48What I want to know is where the other three are.
0:49:48 > 0:49:52Last time, he didn't manage to get a dome. It was sort of flat on top.
0:49:52 > 0:49:55And that looks fantastic, much more dramatic.
0:49:55 > 0:49:56Oh, look at that.
0:49:56 > 0:49:59Puffs of steam coming out.
0:49:59 > 0:50:03You can imagine this, can't you, on the table, 100 people with...
0:50:03 > 0:50:05Everybody doing this.
0:50:05 > 0:50:07Having to chop round like this and having to serve it out.
0:50:07 > 0:50:12There's some beautiful little chunks of lamb in the bottom. So we've got some turnips.
0:50:12 > 0:50:14Battle of the soups.
0:50:14 > 0:50:17Well, this one has a more theatrical element to it.
0:50:17 > 0:50:19Will it be as beautiful?
0:50:21 > 0:50:24It's not as refined.
0:50:24 > 0:50:27Or as light. I'm not sure that the top is meant to be eaten any more.
0:50:27 > 0:50:29It's lost that lovely gooeyness.
0:50:29 > 0:50:33This soup, compared to the last one, is just really quite ordinary.
0:50:33 > 0:50:40The cawl was a Champions League, that soup, and this is about League Division Two.
0:50:40 > 0:50:43It's much too heavy for a first course.
0:50:43 > 0:50:51It has the mint which makes it feel summery, but you can't eat your way through that much meat and pastry.
0:50:51 > 0:50:55When the dish first came out, quite spectacular, all puffed up.
0:50:55 > 0:50:59But once we got into the soup, it was just a touch flat, really.
0:50:59 > 0:51:04I think Tom has not really fulfilled the dream on this dish,
0:51:04 > 0:51:08whereas I think the other one has just come up leaps and bounds.
0:51:08 > 0:51:11It was a nice bowl of soup, but is it going to be good enough
0:51:11 > 0:51:14to go out there as the starter? I don't think so.
0:51:14 > 0:51:17So the judges aren't impressed.
0:51:17 > 0:51:21They like its theatricality, but they much prefer the taste of Hywel's.
0:51:21 > 0:51:27Tom's opponents can't wait to taste the soup, and Tom points out where he believes it scores.
0:51:27 > 0:51:30Tom, are you happy with the way it's come out?
0:51:30 > 0:51:35Yeah, very happy. The pastry, risen, looks lovely, lovely flavour.
0:51:35 > 0:51:39It's doable for a banquet. Lightness and freshness... Tastes of summer, doesn't it?
0:51:39 > 0:51:44Yeah, the mint comes through and the pickled cucumber. I'm very pleased with it.
0:51:46 > 0:51:50Tom's soup. I thought it looked fantastic when it came in. I thought the flavour's there.
0:51:50 > 0:51:55But it was a little bit too heavy, just a touch too heavy, so I'm going give it a 6.
0:51:55 > 0:51:58It was a mighty mouthful, no mistake about that.
0:51:58 > 0:52:05I would have been happy eating that soup for that course and maybe for the two after as well.
0:52:05 > 0:52:07I'm afraid I'm going to give it a 7.
0:52:07 > 0:52:10You know, Tom's soup was altogether too much of a good thing.
0:52:10 > 0:52:13First mouthful, fantastic.
0:52:13 > 0:52:16Third mouthful, still very nice.
0:52:16 > 0:52:18Fifth mouthful, it's enough.
0:52:18 > 0:52:23I could not have eaten any more than that. It was just too hefty.
0:52:23 > 0:52:26It's a 6.
0:52:26 > 0:52:28I loved this dish the first time round.
0:52:28 > 0:52:32I think Tom completely lost the plot with it this time. It's a 4.
0:52:34 > 0:52:37A below-average score. Tom will be disappointed.
0:52:42 > 0:52:46Cooking over - the chefs can do no more today.
0:52:46 > 0:52:49This part, waiting to go in the judges' chamber, is always difficult.
0:52:49 > 0:52:51Everyone's nervous, nobody wants to come last.
0:52:51 > 0:52:57I'll be really glad if I come in the top three, but now that I've seen everything, it's...
0:52:57 > 0:52:59I don't know. It's hard to call.
0:52:59 > 0:53:03The judges will be picking the perfect banquet menu on Thursday.
0:53:03 > 0:53:08To get their starter on the shortlist, the chefs must make the top three.
0:53:08 > 0:53:09It's really tough. I want it.
0:53:09 > 0:53:16As everyone else, I want to see myself in the top three, but it's anyone's at the moment.
0:53:16 > 0:53:20I did the dish I was always going to do, but I saw some amazing food going out today.
0:53:20 > 0:53:24For the chefs, the agonising wait is over.
0:53:35 > 0:53:39Good evening, chefs. And how's it been in the kitchen today?
0:53:39 > 0:53:41Stressful.
0:53:41 > 0:53:48Yes, tough. Mental. We've eaten some fantastic dishes and some possible ones which have not been
0:53:48 > 0:53:56quite in the top drawer, you might say, and it's now time to announce the rankings in reverse order.
0:53:56 > 0:53:58So in eighth place, it's...
0:54:06 > 0:54:07..Michael.
0:54:07 > 0:54:14I'm really sorry, Michael, but this was a dish which depended upon the quality of the cheese
0:54:14 > 0:54:21and I'm afraid, from our point of view, there was a sort of dark hole really at the heart of the dish.
0:54:21 > 0:54:26In seventh place is...
0:54:30 > 0:54:32..Andrew.
0:54:32 > 0:54:36Now, Andrew, a marked improvement over your first dish,
0:54:36 > 0:54:38but possibly not quite marked enough.
0:54:38 > 0:54:43Yeah, I left it too late to change it. The idea was there, but it wasn't thought out enough.
0:54:43 > 0:54:47Moving on to sixth place is...
0:54:52 > 0:54:55..Tom.
0:54:55 > 0:54:57Are you surprised by that?
0:54:57 > 0:55:00A little disappointed.
0:55:00 > 0:55:05Well, at this point it gets quite tricky because we have
0:55:05 > 0:55:09the unusual position of having a joint fourth place.
0:55:09 > 0:55:16So I can announce that, with equal scores, in joint fourth place, we have...
0:55:25 > 0:55:29Aktar and Paul.
0:55:29 > 0:55:33That means, Hywel, Lisa, Chris, congratulations.
0:55:33 > 0:55:38One of your dishes will be going through to the People's Banquet.
0:55:38 > 0:55:43Hywel, I must say, your soup came as a blinding surprise.
0:55:43 > 0:55:46Maybe it was understated compared to some of the other dishes,
0:55:46 > 0:55:48but it just won through on pure quality. I'm gobsmacked.
0:55:48 > 0:55:54I had the task of going last up today, or in the last group,
0:55:54 > 0:55:58and I saw the other dishes going out and I thought, "Oh, my God!"
0:55:58 > 0:56:03Lisa, it is an absolutely amazing dish and you did it just as well the second time round.
0:56:03 > 0:56:07It really is an absolute winner.
0:56:07 > 0:56:10I'm overwhelmed. To get in the top three for the starter again is fantastic.
0:56:10 > 0:56:13Chris, lickin' chicken, really well done.
0:56:13 > 0:56:18I think it completely encapsulates what this competition is about.
0:56:18 > 0:56:21It's fun, the quality of the chicken was excellent.
0:56:21 > 0:56:24I can just see it parading through Leadenhall Market.
0:56:24 > 0:56:27Bleh.
0:56:27 > 0:56:31I can't speak. I didn't expect that.
0:56:31 > 0:56:36The calibre of food these guys cooked... I mean, it was just chicken in the bag.
0:56:36 > 0:56:41But don't sit back and relax, any one of you three, because only one of your dishes
0:56:41 > 0:56:46can be the starter at the People's Banquet. So there are three more courses to go.
0:56:46 > 0:56:49There's everything for all of you to cook for. Absolutely.
0:56:49 > 0:56:52So we'll see you tomorrow.
0:56:52 > 0:56:55Thank you very much.
0:56:55 > 0:56:58It's a great result for Lisa, Chris and Hywel,
0:56:58 > 0:57:05but they'll have to wait until all the courses have been judged to see whose starter wins through.
0:57:05 > 0:57:09I feel overwhelmed. To get in the top three again for the starter is fantastic.
0:57:09 > 0:57:14I thought I was the underdog for a while there, but, you know, I'm doing it, I'm doing something right.
0:57:14 > 0:57:18Obviously, I'm over the moon to get my dish into the final three.
0:57:18 > 0:57:24There was some serious food out there today, so if my little humble Welsh cawl
0:57:24 > 0:57:27can do well against some of those, well, I'm chuffed.
0:57:27 > 0:57:30For the rest of the chefs, it's a bit of a blow.
0:57:30 > 0:57:33I'm not heartbroken. It's not the end of the world.
0:57:33 > 0:57:36I've got three fantastic more chances to get on there.
0:57:36 > 0:57:40But I'm slightly disappointed.
0:57:40 > 0:57:42In the judges, not myself.
0:57:42 > 0:57:45With three more courses to go, there's still three chances
0:57:45 > 0:57:49to get a dish on the menu of the People's Banquet.
0:57:49 > 0:57:55It's been a tough old day in the old kitchen, but I'm not knocked out by the seventh place.
0:57:55 > 0:57:57I'll come back fighting tomorrow and it's still game on.
0:57:57 > 0:58:02Tomorrow, our chefs are battling to get their fish courses served at the banquet.
0:58:02 > 0:58:07And with the formidable Richard Corrigan joining the judges, they'll be feeling the pressure.
0:58:07 > 0:58:12I didn't enjoy this dish. It is, in my opinion, not in the running.
0:58:13 > 0:58:16I keep thinking one of those is going to come my way.
0:58:18 > 0:58:19BLEEP!
0:58:19 > 0:58:21Sorry, mate. I think that was me.
0:58:38 > 0:58:42Subtitles by Red Bee Media Ltd