0:00:02 > 0:00:05The climax of Great British Menu is drawing near.
0:00:05 > 0:00:09Eight heavyweights of British cooking are slugging it out
0:00:09 > 0:00:13to get a dish on the menu at the ultimate street party.
0:00:13 > 0:00:16Yesterday's fish course saw moments of genius...
0:00:16 > 0:00:19It's an epiphany, it's...amazing!
0:00:19 > 0:00:24- It's a ten!- ..and total devastation.
0:00:24 > 0:00:26You should have listened to me.
0:00:26 > 0:00:30- There was a bin beside you. That's where it belonged.- Ouch!
0:00:32 > 0:00:37Today it's the main course, and it's the one they're all desperate to win.
0:00:37 > 0:00:40If today is anything like yesterday, we're in for an amazing day.
0:00:40 > 0:00:44The meat course, I mean, it's the big one, really, isn't it?
0:00:44 > 0:00:49What we put through yesterday, all of those are going to have gasps and wow.
0:00:49 > 0:00:51With this course, they've got to top that.
0:00:51 > 0:00:54Reigning main-course champion Tom
0:00:54 > 0:00:56will be going all out to defend his crown.
0:00:56 > 0:00:59It's about time you let somebody else get into the top three.
0:00:59 > 0:01:03But with four of the chefs cooking very similar dishes...
0:01:03 > 0:01:04You're doing piggy, I'm doing piggy.
0:01:04 > 0:01:08..the going's about to get even tougher.
0:01:08 > 0:01:11- Everything's getting covered in ash. - Gravy... Gravy, gravy, gravy.
0:01:11 > 0:01:13Paul, you're seven minutes late, do you know that?
0:01:13 > 0:01:18It's time for the big boy to start flexing his muscles and show them what I can do.
0:01:41 > 0:01:48It's day three, and with two courses under their belts, some of the chefs are upbeat...
0:01:48 > 0:01:51Feeling extremely positive, extremely confident,
0:01:51 > 0:01:53so I'm looking forward to being in the top three again today.
0:01:53 > 0:01:56..while others have had their confidence knocked.
0:01:56 > 0:01:59I don't want to come last again today. "From hero to zero,"
0:01:59 > 0:02:02I think that was the words were spoken to me yesterday.
0:02:02 > 0:02:04I don't want to hear those words again today.
0:02:04 > 0:02:10For the finalists yet to get the judges' seal of approval, the pressure is immense.
0:02:10 > 0:02:16There's three guys today - me, Andrew and Paul - that have not got into the top three.
0:02:16 > 0:02:19We're the three that need to nail it.
0:02:19 > 0:02:21I'm determined to get one of my dishes into the last
0:02:21 > 0:02:24three, you know, be it main course, be it dessert.
0:02:24 > 0:02:28The reality of not getting one there is slowly creeping in now,
0:02:28 > 0:02:30so I've got a lot of work to do.
0:02:30 > 0:02:35Their challenge has been to create amazing food to share,
0:02:35 > 0:02:38dishes inspired by unsung heroes in their communities
0:02:38 > 0:02:42who already use food to bring people together.
0:02:42 > 0:02:46And they'll be guests of honour at the People's Banquet, should they win.
0:02:46 > 0:02:51I'd love a place at the banquet, I want somebody at that banquet.
0:02:51 > 0:02:56First, they have to get past the formidable judges.
0:02:56 > 0:03:01Today the fearsome threesome are joined by an even fiercer former champion,
0:03:01 > 0:03:06a chef with not one but two Michelin stars to his name.
0:03:06 > 0:03:10He had the honour of cooking for the Queen at her 80th birthday banquet.
0:03:10 > 0:03:12It's Marcus Wareing.
0:03:14 > 0:03:16- Welcome, Marcus. - It's great to be back.
0:03:16 > 0:03:18It's meat today.
0:03:18 > 0:03:22Now, it's a bit different from previous Great British Menus, to be honest with you.
0:03:22 > 0:03:24It's on a much bigger scale,
0:03:24 > 0:03:28food that makes almost as big a dramatic statement as it does a gastronomic statement.
0:03:28 > 0:03:31And I think they've got to take themselves away from the restaurant.
0:03:31 > 0:03:34This is so different to what they normally do
0:03:34 > 0:03:38that it's going to be taking them out of their comfort zone, which can be very difficult.
0:03:38 > 0:03:40There's going to be real pressure in
0:03:40 > 0:03:43- there today, I think. - The judges will only decide
0:03:43 > 0:03:46on the winning dishes once they've tasted all four courses.
0:03:46 > 0:03:52With cooking about to start, the chefs make their way to the judging chamber to receive their orders.
0:03:52 > 0:03:57They can tweak the dishes they cooked in the heats but can only completely change one of the four.
0:03:59 > 0:04:03- Good morning, chefs.- Good morning.
0:04:03 > 0:04:07You gave us a spectacular show yesterday,
0:04:07 > 0:04:13and today it's the meat course, which for many people will be the absolute pinnacle of the banquet.
0:04:13 > 0:04:16The main course is the one I think all the chefs do want to be involved in and want to cook.
0:04:16 > 0:04:18But quite interesting that there's four pork dishes.
0:04:18 > 0:04:21Pork is the one I got knocked out of.
0:04:21 > 0:04:26May I remind you that we have never had pork on the final banquet of the Great British Menu?
0:04:26 > 0:04:29- So this may be the day.- It may not.
0:04:29 > 0:04:31It may not be the day, we'll see.
0:04:31 > 0:04:33So, please, off to the kitchen.
0:04:33 > 0:04:35- Thank you.- Thank you. - Thank you.
0:04:44 > 0:04:48All eight chefs are under enormous pressure to perform today,
0:04:48 > 0:04:51and having Marcus in the judging chamber isn't helping.
0:04:51 > 0:04:54He knows his stuff, two-starred Michelin chef.
0:04:54 > 0:04:56He's going to have very high standards, isn't he?
0:04:56 > 0:04:59So the pressure's going to be on.
0:04:59 > 0:05:01- I've got the fear.- Paul Ainsworth knows all too well what a hard
0:05:01 > 0:05:05taskmaster he can be, having trained under Marcus six years ago.
0:05:05 > 0:05:11That is one tough cookie to please. He scrutinises absolutely everything.
0:05:11 > 0:05:17And returning banquet champion Lisa Allen has already felt the force of his gaze in the regional heats.
0:05:17 > 0:05:22He's going to be judging you on, you know, execution, what you've taken the brief, can you deliver?
0:05:22 > 0:05:25And it is scary, I mean, I was absolutely terrified.
0:05:29 > 0:05:33Perfectionist Lisa's first into the kitchen today, joined by newcomer
0:05:33 > 0:05:38Michael Smith and Tom Kerridge, whose main course took him all the way to the banquet last year.
0:05:38 > 0:05:40- All right there, chef? - Yeah, I travel lightly!
0:05:42 > 0:05:45He's first to cook today and desperate to prove his worth,
0:05:45 > 0:05:48having failed to secure a top-three finish so far.
0:05:48 > 0:05:52Tom will be really going for it today, won't he?
0:05:52 > 0:05:55- He's used to being at the the top. - Jason gave him a ten for this dish, so I think he's going to...
0:05:55 > 0:05:57Could this be Tom's course?
0:05:57 > 0:06:01Well, he's the main-course maestro, isn't he? So, er...it could be the one.
0:06:01 > 0:06:06Tom's hoping his roast hog with salt-baked potatoes, apple sauce and cider
0:06:06 > 0:06:12will reach the same dizzying heights it achieved in the heats, but he can't afford to be complacent.
0:06:12 > 0:06:15The guys know the score that Jason gave me, I've made sure I tell them
0:06:15 > 0:06:21all, so it may be they're a little bit nervous, they know that I got ten out of ten and I won it last year.
0:06:21 > 0:06:22So it's only down to me to mess it all up.
0:06:22 > 0:06:28And if I don't get into the top three, my chances of getting to that banquet are fading fast.
0:06:28 > 0:06:31I absolutely loved this dish. It was on the money.
0:06:31 > 0:06:34The potatoes, he needs to have done a bit of work on the potatoes.
0:06:34 > 0:06:36They were lovely in the sense that it was like
0:06:36 > 0:06:40unearthing potatoes, they were whole, but they didn't taste very good.
0:06:40 > 0:06:43I mean, all the drama was there but none of the flavour.
0:06:43 > 0:06:48Tom's determined to be the first chef in Great British Menu history to win the main course twice.
0:06:48 > 0:06:54He's one of four chefs cooking pork today, and Andrew, Chris and Paul are all watching him like hawks
0:06:54 > 0:07:00as his cheap cuts of trotter, head and belly get the Michelin-star treatment.
0:07:00 > 0:07:05Today I'm hoping that I hit the mark twice, execution and fun.
0:07:05 > 0:07:11He's cooking with two of yesterday's star players, who, judging by their props, mean business.
0:07:11 > 0:07:14- Is that a barbecue as well, chef? - I'm doing a barbecue, aye.
0:07:14 > 0:07:16Battle of the barbecues.
0:07:16 > 0:07:21- But Tom has a secret weapon of his own.- How are we doing, chaps?
0:07:21 > 0:07:23Come on in, you know the way.
0:07:23 > 0:07:26Is there a petting zoo in there? Huh? What's going on?
0:07:26 > 0:07:30- He's certainly got some theatre going on there, hasn't he? - What's all that about?- Bah!
0:07:36 > 0:07:41I wanted a complete sensory thing going on, so you're sat on bales of hay.
0:07:41 > 0:07:44Is this your idea of a roll in the hay?
0:07:44 > 0:07:46No! Especially not with you, anyway!
0:07:46 > 0:07:48I wanted it to feel like everything matched, that you're
0:07:48 > 0:07:51at a farmyard, you're drinking cider, there's bunting there.
0:07:51 > 0:07:56You're having roast pork. It's like a hog roast, but just a little bit more special.
0:07:56 > 0:07:59His battle plan has his opponents worried.
0:07:59 > 0:08:02I'm going to get a tractor and a horse to bring mine in.
0:08:02 > 0:08:06And it's not the only trick Tom has up his sleeve.
0:08:06 > 0:08:13His potatoes, cooked in a salt crust to break open at the table, are also attracting attention.
0:08:13 > 0:08:17Phwoar! That smells absolutely mental.
0:08:20 > 0:08:23Rivals Michael and Lisa are also throwing everything at the sharing brief.
0:08:23 > 0:08:31Their specially adapted indoor barbecues have made for a smoking hot kitchen, and Tom's not happy.
0:08:31 > 0:08:34- Everything's getting covered in ash, guys.- Sorry!
0:08:34 > 0:08:35- BLEEP- it's snowing!
0:08:35 > 0:08:38I'm about to plate up.
0:08:38 > 0:08:42He's got no choice but to plough on, watched closely by
0:08:42 > 0:08:47the other contenders in the battle of the pork.
0:08:47 > 0:08:50He gets his rolled belly on the platter with his trotters,
0:08:50 > 0:08:54strains his gravy and adds his pig's-head fritters.
0:08:54 > 0:08:59Finally, he delivers it to the pass with his salad, sides and all-important cider.
0:08:59 > 0:09:06Jug of gravy...flagon of cider...paper cups.
0:09:06 > 0:09:08Bosh!
0:09:11 > 0:09:16Has Tom done enough to see history repeat itself?
0:09:16 > 0:09:20The trotter was perfect for me, the potato sack brilliant.
0:09:20 > 0:09:24Very simple but everything was spot-on and accurate. It's got to be a top-three contender.
0:09:24 > 0:09:26I need it to be a top-three contender.
0:09:31 > 0:09:35I think that looks fantastic down the end. It really does.
0:09:35 > 0:09:36Let's just break this up.
0:09:36 > 0:09:38Well, this does look good.
0:09:38 > 0:09:41Prue, what about a glass of cider?
0:09:41 > 0:09:45Yes, what about it? I'm sitting on it, waiting.
0:09:47 > 0:09:49Well, it's a dish for sharing, isn't it?
0:09:49 > 0:09:52It gets everything moving backwards and forwards, up and down the table.
0:09:52 > 0:09:55Bit of cider, bit of gravy, bit of apple sauce.
0:09:57 > 0:10:00Really satisfying, isn't it?
0:10:00 > 0:10:03The first marked change is in the quality of the potato.
0:10:03 > 0:10:05There's a big, earthy, potatoey flavour.
0:10:05 > 0:10:07- Gosh.- Wow.
0:10:07 > 0:10:11I feel like I could just not bother with the other seven, just carry on with eating this.
0:10:11 > 0:10:14This is absolutely delicious. Really, really, really good.
0:10:14 > 0:10:17And he has managed not to allow the thing to be fatty, you know?
0:10:17 > 0:10:20Belly is very fatty, crackling is fatty...
0:10:20 > 0:10:24I think the crackling is about as perfect as crackling gets.
0:10:24 > 0:10:27I mean, there's a technical level of
0:10:27 > 0:10:30creativity here which is absolutely extraordinary.
0:10:30 > 0:10:33Also, I think the restraint in that salad is just wonderful.
0:10:33 > 0:10:39Absolutely plain lettuce leaves, a few bits of bacon and sort of salad cream type...
0:10:39 > 0:10:41I hate to sound a dissenting voice...
0:10:41 > 0:10:44You are not allowed to not like anything.
0:10:44 > 0:10:48- I do think that the salad dressing is too powerful. Secondly... - He is talking rubbish!
0:10:48 > 0:10:54Secondly, I still find, you know, the presentation of the meat
0:10:54 > 0:10:56not quite sort of...
0:10:56 > 0:10:58it's not a bold enough statement.
0:10:58 > 0:11:00Matthew, stop drinking right now, OK?
0:11:00 > 0:11:04You've had enough. The salad cream is absolutely impeccable.
0:11:04 > 0:11:10The pork, it still looks generous, but it looks like gastronomy is taking place on that pork.
0:11:10 > 0:11:14You have a sense of delicacy to it, but it's still abundant.
0:11:14 > 0:11:15Everything tastes delicious.
0:11:15 > 0:11:18A glowing review from the judges.
0:11:18 > 0:11:22Will Tom's fellow chefs be daunted?
0:11:22 > 0:11:24That salad is amazing.
0:11:24 > 0:11:27A bit of smokiness.
0:11:27 > 0:11:31- Look at this crackling, it's just so crisp.- Yes. This is amazing. I've never seen anything like this.
0:11:31 > 0:11:33- Yeah.- It's a whole feast, isn't it?
0:11:33 > 0:11:36- It's faultless. - He's definitely set the standard.
0:11:36 > 0:11:40I'm extremely worried.
0:11:40 > 0:11:44His rivals in the pork wars are impressed, but it's the judges' views that count.
0:11:44 > 0:11:47I think maybe, in terms of showmanship,
0:11:47 > 0:11:53it was a bit more of marquee than the big top, if you see what I mean, but it's an eight all the way.
0:11:53 > 0:11:58Great dish, loved it, I enjoyed carving it, it was great fun, I will give that an eight.
0:11:58 > 0:12:01You're such a misery guts! What's wrong with you?
0:12:01 > 0:12:05That was Tom Kerridge on absolute top form.
0:12:05 > 0:12:10Beautiful pork, beautiful salad, it's a nine.
0:12:10 > 0:12:18I had no idea that a roast pork dinner could be such a gastronomic, exciting, beautiful thing.
0:12:18 > 0:12:21And it gets a nine.
0:12:21 > 0:12:24An incredible start for Tom.
0:12:24 > 0:12:27How will Scotland's Michael Smith measure up?
0:12:27 > 0:12:31You were both at the final banquet last year, it's a bit intimidating, to be honest.
0:12:31 > 0:12:34I'm drawing the short straw today in this round.
0:12:34 > 0:12:40He made the top three yesterday and is hoping to repeat that today
0:12:40 > 0:12:44with his barbecue mixed grill of lamb, which the judges lapped up in the heats.
0:12:44 > 0:12:49What I liked about it was the feeling that it was a barbecue, you almost felt as if you were cooking.
0:12:49 > 0:12:53Barbecuing, I think everybody does it. Is it good enough for such a special occasion?
0:12:53 > 0:12:56I think it's very family-friendly, and therefore
0:12:56 > 0:13:00community-friendly and, therefore, actually, quite a suitable dish, I think, for the banquet.
0:13:00 > 0:13:04This was one of the stand-out dishes for me on the meat.
0:13:04 > 0:13:09Returning banquet champion Lisa has also been inspired by alfresco eating,
0:13:09 > 0:13:15but while she has adapted an outdoor barbecue to cook on safely inside, Michael's grilling his five
0:13:15 > 0:13:20cuts of lamb to ensure precision cooking, only transferring them to a barbecue to serve.
0:13:20 > 0:13:25If you got through to the banquet, would you do this, or would you cook it on a barbecue like I'm doing?
0:13:25 > 0:13:28- I'd meet halfway.- Meet halfway.
0:13:28 > 0:13:31You take your big one and I'll take my charcoal.
0:13:31 > 0:13:34He wowed with his presentation yesterday
0:13:34 > 0:13:38and his competitors are anxious to see what he's up to today.
0:13:38 > 0:13:41I'll really pay attention to this one, because obviously doing lamb as well, so...
0:13:41 > 0:13:43Yeah, you're doing lamb.
0:13:43 > 0:13:46Hasn't yours got a smoky flavour thing going on as well?
0:13:46 > 0:13:48Yeah, it's lightly smoked as well, yeah.
0:13:48 > 0:13:50I mean, don't worry, there won't be anything like this.
0:13:50 > 0:13:52Aktar is not feeling threatened.
0:13:52 > 0:13:55I don't know what's going to happen at the banquet.
0:13:55 > 0:13:57Imagine that for 100 people.
0:13:57 > 0:13:59I don't know, it might be a bit smoky.
0:13:59 > 0:14:03Undeterred, Michael puts burnt-out smoking embers into his indoor
0:14:03 > 0:14:08- barbecue, piles it high with kebabs, ribs and chops...- To go, yeah?
0:14:08 > 0:14:10And gets it to the pass with his summer-inspired side dishes.
0:14:10 > 0:14:13OK.
0:14:13 > 0:14:15Coleslaw, potatoes and the meat.
0:14:15 > 0:14:17I think that's job done.
0:14:20 > 0:14:23Yeah, I know it's a little bit rustic, but I thought that about the dish yesterday that I did.
0:14:23 > 0:14:28I thought it was simple, but it seemed to do the trick.
0:14:28 > 0:14:31Oh, yum!
0:14:31 > 0:14:33It is fun, and it is great theatre.
0:14:33 > 0:14:38I'm so pleased to see kidneys. Can I have one of those kebabby jobs?
0:14:38 > 0:14:41It just is a monument of meat, isn't it?
0:14:41 > 0:14:45There's not much of the lamb that isn't on the barbecue.
0:14:45 > 0:14:48And then you've got those lovely little chops.
0:14:48 > 0:14:51Wow, that chop is just sensational.
0:14:51 > 0:14:56It has a really deep, distinctive flavour, and actually, the smokiness
0:14:56 > 0:15:00that comes from the barbecuing just, I think, helps lift it a little bit.
0:15:00 > 0:15:03I've just eaten the kidney, it's wonderful. There's a real danger here,
0:15:03 > 0:15:08you know, that you just get stuck in and eat dinner and forget we're supposed to be talking about it.
0:15:08 > 0:15:09I think it could be displayed far better.
0:15:09 > 0:15:13Last time it was better because there was much more rosemary and stuff on it.
0:15:13 > 0:15:17When you see food on a barbecue, it's glistening with the fat coming
0:15:17 > 0:15:21out and the smell and everything, and it is missing the shine.
0:15:21 > 0:15:23I agree with you, it lacks that sort of sparkle,
0:15:23 > 0:15:27the polish you get from a possibly more highly finished dish.
0:15:27 > 0:15:29But people are used to this, you know?
0:15:29 > 0:15:31What it invites people to do is to pick at it.
0:15:31 > 0:15:35It's a very interactive dish. Everybody can go, "Oh, I don't like that bit, I'll have that bit."
0:15:35 > 0:15:38What they will be hit by is the quality of the meat.
0:15:38 > 0:15:43So Michael's dish has gone down pretty well with the judges, but are his rival chefs convinced?
0:15:43 > 0:15:46It's all about getting stuck in, isn't it?
0:15:46 > 0:15:48- It had a wow factor, as well. - Another strong dish, I'd say.
0:15:48 > 0:15:50The shoulder could have done with a touch longer.
0:15:50 > 0:15:55If you use one of the tougher cuts, you've got to cook it a long, long time so it
0:15:55 > 0:15:58will literally fall off the bone. And if you're thinking of rib, rib normally would fall off the bone.
0:15:58 > 0:16:03And when you look at the amount of smoke in that kitchen, cooking for,
0:16:03 > 0:16:06you know, four judges, can you imagine trying to do it for 100?
0:16:06 > 0:16:10- Yeah, yeah, yeah.- You'd have a damn big barbecue, wouldn't you?
0:16:12 > 0:16:14I loved the lamb.
0:16:14 > 0:16:18Didn't sort of hit the mark for me in all of the areas, so for that I'm going to give it a seven.
0:16:18 > 0:16:24Michael, for me, had one of the most beautiful pieces of lamb that I've ever tasted.
0:16:24 > 0:16:26I think he is slightly let himself down in the presentation,
0:16:26 > 0:16:30but it's about the primary ingredient, so seven.
0:16:30 > 0:16:33Love the family feeling of a barbecue, and I think
0:16:33 > 0:16:37that he did it absolutely brilliantly, so it's a seven.
0:16:37 > 0:16:39It was a mountain of meat.
0:16:39 > 0:16:42I think in terms of presentation, maybe
0:16:42 > 0:16:46it was Ben Nevis rather than Everest, so I think it is a seven from me.
0:16:46 > 0:16:49Lancashire's Lisa Allen
0:16:49 > 0:16:54is up next, a returning champion with two courses already in the top three.
0:16:54 > 0:16:57You know, it's about time you let somebody else get into the top three!
0:16:57 > 0:16:59Shh! You'll be jinxing me now!
0:16:59 > 0:17:04She's looking to score a hat-trick with her barbecued chicken, beans
0:17:04 > 0:17:08and bread, a no-nonsense dish she thinks will raise a smile.
0:17:08 > 0:17:13Hopefully it's got a sense of humour and makes you laugh, and that's what, I think, you want.
0:17:13 > 0:17:19When something goes down, you want to be able to laugh at it but get stuck in and then, ultimately, it be tasty.
0:17:19 > 0:17:25It's already been tried and tested by Marcus, who scored it highly in the heats.
0:17:25 > 0:17:27This was another barbecue dish, this was the chicken.
0:17:27 > 0:17:30I found this one a little bit difficult to carve, but I really did enjoy it.
0:17:30 > 0:17:33I loved the sort of cheekiness of this dish,
0:17:33 > 0:17:37the fact that the chicken comes in standing up saying, "Carve me."
0:17:37 > 0:17:42It was a fun dish, but I do think the fun element actually
0:17:42 > 0:17:44outweighed, probably, the gastronomic element, you might say.
0:17:44 > 0:17:49Lisa's textbook cooking has been watched closely by the other chefs all week,
0:17:49 > 0:17:53and her take on the rustic classic beer can chicken is no exception.
0:17:53 > 0:17:55A bit smoky over here, Tom.
0:17:55 > 0:17:57- It is smoky. - What's going on here, Lise?
0:17:57 > 0:17:59Smoking my birds!
0:17:59 > 0:18:01Your birds?
0:18:01 > 0:18:03- Looking good. - They look amazing, don't they?
0:18:03 > 0:18:07Her bold strategy has Michelin-starred Hywel speechless.
0:18:07 > 0:18:10To cook a whole bird on a barbecue is no... no mean feat.
0:18:10 > 0:18:16But confident Aktar's playing it cool as he susses out her simple dish.
0:18:16 > 0:18:19They are standing up, you just want to have a conversation with them!
0:18:19 > 0:18:22Just put a little head on there.
0:18:22 > 0:18:26Hopefully, it will make them laugh, and then it will be tasty, I hope.
0:18:26 > 0:18:32She is serving her chicken with chorizo beans, tear and share bread and loaded potato skins, a new
0:18:32 > 0:18:37addition she hopes will demonstrate her skill, with a beer bottle of gravy designed for sharing.
0:18:37 > 0:18:39Do we get more beer?
0:18:39 > 0:18:42- Yeah, just a bit.- It's going to be a boozy one today, isn't it?
0:18:42 > 0:18:45And beer's not the only bribe she has up her sleeve.
0:18:45 > 0:18:48They're going to fight over who does the wishbone.
0:18:48 > 0:18:52- I hope so. OK.- Brilliant.
0:18:52 > 0:18:55Yeah, perfect. Yeah, that's great.
0:18:55 > 0:18:59OK. The way it's looking at me, to look at them, please. Help yourself.
0:19:01 > 0:19:05- Thank you very much.- Lisa's convinced she's nailed the sharing brief,
0:19:05 > 0:19:08but does her dish have the flair to keep her in the top three?
0:19:08 > 0:19:12- She's done it again! - Another good one.- Got you worried?
0:19:12 > 0:19:14- The standard is right up there, isn't it? - Yeah, yeah.
0:19:14 > 0:19:21She's made the other chefs nervous, but will the judges think it worthy of a place on the banquet menu?
0:19:21 > 0:19:24Oh, look, that looks much better.
0:19:24 > 0:19:27Oh, she's taken out the wishbone - clever girl.
0:19:27 > 0:19:30Always makes carving much easier. Marcus, breast or leg?
0:19:30 > 0:19:33- Bit of both, please. - You are an awkward fellow!
0:19:33 > 0:19:36I think we'd all like a bit of both, Matthew.
0:19:36 > 0:19:39- Shall I gravy it for you? - Thank you.
0:19:39 > 0:19:43Bread, anybody? There we go.
0:19:45 > 0:19:49I thought this looked great when it came in because it amused me as much as the first time.
0:19:49 > 0:19:51I love the way it stands up there.
0:19:51 > 0:19:54- It looks very rustic and friendly, doesn't this? - Yes, it does.
0:19:54 > 0:19:58I do really love the skin of the baked potato.
0:19:58 > 0:20:01It has that sort of crunchiness of really good crackling
0:20:01 > 0:20:03and that earthiness of potato.
0:20:03 > 0:20:06It reminds you of a sort of family feast.
0:20:06 > 0:20:08I sort of feel it's style over content.
0:20:08 > 0:20:12I think the chicken is very nice, really well prepared.
0:20:12 > 0:20:15I don't think it has a sense of occasion to it.
0:20:15 > 0:20:18I don't think the sort of wow factor is there.
0:20:18 > 0:20:21I must admit that I don't think it is gastronomic enough.
0:20:21 > 0:20:24I think this is good Sunday lunch.
0:20:24 > 0:20:26I think it's Sunday lunch.
0:20:26 > 0:20:28I'd be very happy to have it for Sunday lunch.
0:20:28 > 0:20:31I think the mash is very slightly over-seasoned.
0:20:31 > 0:20:35Why really enjoyed it the first time round. She's made some changes with the potato.
0:20:35 > 0:20:39The chicken, for me, is a little bit dry, but I agree - as a special occasion.
0:20:39 > 0:20:41it's not quite there.
0:20:41 > 0:20:43You know what I think is the best thing about this?
0:20:43 > 0:20:46Is the bread dipped in the gravy.
0:20:46 > 0:20:51I'm not sure that bread dipped in gravy is quite the dish I want as a main course
0:20:51 > 0:20:52for the people's banquet.
0:20:52 > 0:20:55Not the kind of comments Lisa's used to.
0:20:55 > 0:20:58Will she meet her rivals' expectations?
0:20:58 > 0:21:02Most people have enough trouble cooking a sausage on a barbecue, let alone a whole chicken.
0:21:02 > 0:21:06It's an interactive thing. You're in there, ripping it apart with your fingers.
0:21:06 > 0:21:08- Potatoes are great.- Wishbone, guv?
0:21:08 > 0:21:13- Good luck, mate. - What are you wishing for?
0:21:13 > 0:21:15I think you can guess.
0:21:15 > 0:21:19Will Lisa's wish come true?
0:21:19 > 0:21:21It was very agreeable. It was worthy.
0:21:21 > 0:21:24It was decent. But was it stunning? Not really.
0:21:24 > 0:21:27So I think it's only a six from me.
0:21:27 > 0:21:33It's a pity it was gravy not beer in the bottle, but I'm giving it a six.
0:21:33 > 0:21:38Lisa has only impressed in this competition. The first two courses, absolutely amazing.
0:21:38 > 0:21:42But I think she's chickened out on this dish, not having the courage of her convictions,
0:21:42 > 0:21:44so it's a six.
0:21:44 > 0:21:46Loved that dish when she did it for the heats,
0:21:46 > 0:21:49but today it was nowhere near up to the standards of Lisa Allen.
0:21:49 > 0:21:53I was a little bit disappointed, so for that I'm going to give her a five.
0:22:00 > 0:22:06Three dishes down and the tension's building, especially for last year's main course champion, Tom.
0:22:06 > 0:22:09How do you feel about your pork dish?
0:22:09 > 0:22:11Er... It went as well as in the heats week.
0:22:11 > 0:22:13That's all I can hope for.
0:22:13 > 0:22:18Jason marked it a 10. We'll see if markers and the judges like it as much and who knows.
0:22:18 > 0:22:21Four pork dishes. It could be pretty tight, pretty close.
0:22:21 > 0:22:26On a positive side, though, pork's never been on the Great British Menu
0:22:26 > 0:22:28so that means we might be in with a chance.
0:22:28 > 0:22:32Having been placed fourth twice this week,
0:22:32 > 0:22:35Paul Ainsworth knows his pork dish has to hit the mark.
0:22:35 > 0:22:39Got to get a top three spot today, got to. Running out of chances.
0:22:39 > 0:22:43- Running out of time. - Aren't we?
0:22:44 > 0:22:47First timer Paul is next into the kitchen,
0:22:47 > 0:22:52up against self-taught Aktar Islam, another newcomer.
0:22:52 > 0:22:53Main course.
0:22:53 > 0:22:55Main course, yeah.
0:22:55 > 0:22:59- This is what it's all about. - First three are strong, aren't they? - Very, very strong.
0:22:59 > 0:23:01- How's that make you feel? - Nervous.
0:23:01 > 0:23:04Paul's cooking first and looking to turn heads
0:23:04 > 0:23:07with an ambitious piggy platter using four different cuts,
0:23:07 > 0:23:11including pigs' ears served with three different side dishes.
0:23:11 > 0:23:14I think it really has the wow factor
0:23:14 > 0:23:16in the ingredients that I'm using on it.
0:23:16 > 0:23:18I'm hoping it's a top three spot.
0:23:18 > 0:23:22I think here what he was trying to do is impress us with his technique.
0:23:22 > 0:23:25I think he forgot about the sense of occasion.
0:23:25 > 0:23:27This is such an exquisite bit of cooking.
0:23:27 > 0:23:30Everything tasted different and everything tasted good.
0:23:30 > 0:23:33- But...- But...
0:23:33 > 0:23:37OK, are we going to say, "Yes, we want something that's fun and involving,"
0:23:37 > 0:23:41or are we just go to sit back and say, "Oh, yes, we just love the skill"?
0:23:41 > 0:23:44I want to have fun.
0:23:44 > 0:23:47Answer your own question. Which do you want?
0:23:47 > 0:23:48- I want both.- Exactly.
0:23:50 > 0:23:55Paul knows he must deliver both today and has adapted his black pudding sausage roll
0:23:55 > 0:23:58and added pigs in blankets to his technical platter.
0:23:58 > 0:24:02- Do you think this is the year for pork, then?- Yep.
0:24:02 > 0:24:04And I'm hoping it's mine.
0:24:04 > 0:24:09He's been chasing Aktar's heels since day one, as Michael's keen to remind him.
0:24:09 > 0:24:12You guys were tied fourth in the first round,
0:24:12 > 0:24:14and then you just nudged ahead yesterday.
0:24:14 > 0:24:17Are you going to get the comeback today, Paul?
0:24:17 > 0:24:18That's my plan.
0:24:18 > 0:24:21Paul's just had two fourth places.
0:24:21 > 0:24:24Great results, but he's just missed out on those top threes.
0:24:24 > 0:24:27It's a real tough thing to have to go through.
0:24:27 > 0:24:32Having last year's champion Tom eyeing up his pork dish only adds to the pressure.
0:24:32 > 0:24:36And they're all wondering if he's bitten off more than he can chew.
0:24:36 > 0:24:39Perfecting clotted cream mash, black pudding sausage roll,
0:24:39 > 0:24:41pigs in blankets, chops and crackling
0:24:41 > 0:24:44has put him behind schedule.
0:24:46 > 0:24:48Paul, you're seven minutes late, you know that?
0:24:48 > 0:24:52Rather send it out right, though, know what I mean?
0:24:52 > 0:24:56Ignoring the clock, he throws some lettuce leaves into a pan
0:24:56 > 0:25:00with peas and bacon to inject colour,
0:25:00 > 0:25:02dresses the plate with vibrant pea shoots
0:25:02 > 0:25:04and finally gets it to the pass.
0:25:06 > 0:25:08Sorry I'm late.
0:25:10 > 0:25:12Little disappointed I ran over a bit,
0:25:12 > 0:25:17but at the end of the day I'd rather send it good or not at all.
0:25:23 > 0:25:25Now that's what I call a pig dish.
0:25:27 > 0:25:29Oh, it's black pudding sausage roll.
0:25:29 > 0:25:32Marcus, do you recognise the level of skill?
0:25:32 > 0:25:35Yes, I do. When it arrived, it looked stunning.
0:25:35 > 0:25:39It was pretty breathtaking. You can see the skill of the chef.
0:25:39 > 0:25:41What I really like is that it looks great on the plate.
0:25:41 > 0:25:47That's one, two, three, four, five, six different elements to be cooked separately.
0:25:47 > 0:25:49- Can you do that for 100? - Yes.
0:25:49 > 0:25:51Have you tasted the crackling, Matthew?
0:25:51 > 0:25:54Wow. That's absolutely divine.
0:25:55 > 0:25:59I think the black pudding is absolutely fantastic.
0:25:59 > 0:26:04No-one eating this dish could feel anything other than spoiled
0:26:04 > 0:26:08because each element of it is delicious.
0:26:08 > 0:26:12Matthew, I agree with you but this is quiet spectacle.
0:26:12 > 0:26:14This is very polite.
0:26:14 > 0:26:20I'm still looking for fireworks and fanfares and roll of drums and...
0:26:20 > 0:26:22Yep. You've got it.
0:26:22 > 0:26:28Is it a dish to share? There's no sort of involvement in it. It's all done for you.
0:26:28 > 0:26:33I disagree. You've just about got brilliant execution in front of you
0:26:33 > 0:26:34and you want more.
0:26:34 > 0:26:37Marcus, look, you don't have to defend the dish. We like it.
0:26:38 > 0:26:41So Paul's pork platter has caused a bit of a stir.
0:26:41 > 0:26:44Will his fellow competitors feel the same way?
0:26:44 > 0:26:48I'm going to use fingers in the spirit of the occasion.
0:26:48 > 0:26:50Oh!
0:26:50 > 0:26:51HE CHUCKLES
0:26:51 > 0:26:54- Those flavours are fantastic. - Any left?
0:26:54 > 0:26:58I have to say we are against it here, you know what I mean?
0:26:58 > 0:27:00- You into that? - I think it's beautiful.
0:27:00 > 0:27:03It's exactly what I love eating.
0:27:03 > 0:27:08See that potato? There was enough of it to wrap up and go to sleep in it.
0:27:08 > 0:27:10It's just stunning.
0:27:10 > 0:27:14I'm not quite sure if it's street party, you know what I mean?
0:27:14 > 0:27:16It's slightly more formal, much more formal style.
0:27:16 > 0:27:20- Top three?- Yeah, this could get in the top three.
0:27:20 > 0:27:22Good luck with your porks.
0:27:23 > 0:27:24Oink!
0:27:29 > 0:27:33Well, here was Miss Piggy dressed up in all her finery
0:27:33 > 0:27:36and I think she'll be going to the banquet,
0:27:36 > 0:27:38particularly if I give her an eight.
0:27:38 > 0:27:42I loved it. I thought it looked fantastic. It could have been a little more dramatic
0:27:42 > 0:27:44but since I don't know how to make it more dramatic,
0:27:44 > 0:27:47I'm giving it an eight.
0:27:47 > 0:27:51I think if you'd scale that up for 100 people all the way along one table, I'd give it a 10.
0:27:51 > 0:27:54But as it is, it's an eight.
0:27:54 > 0:27:58I thought it was absolutely outstanding dish. I thought he'd executed it brilliantly well.
0:27:58 > 0:28:00I was very impressed. I loved it.
0:28:00 > 0:28:02I'm going to give Paul a nine.
0:28:03 > 0:28:06Paul's technical tweaks have improved his dish.
0:28:07 > 0:28:10How will self-taught Aktar fare in comparison?
0:28:10 > 0:28:13Riding high on yesterday's fish results,
0:28:13 > 0:28:15he sees no need to change his main course.
0:28:15 > 0:28:18If it's already perfect, why mess with it?
0:28:18 > 0:28:21He's confident his slow roast shoulder of lamb
0:28:21 > 0:28:22with cashew nut gravy,
0:28:22 > 0:28:25which scored a nine in the regional heats,
0:28:25 > 0:28:28should be a shoo-in for a top three ranking today.
0:28:28 > 0:28:31I'd love to see some Indian food in the final of the Great British Menu.
0:28:31 > 0:28:33If it's as good as it was in the heats,
0:28:33 > 0:28:36he could be looking at two huge results here.
0:28:36 > 0:28:39Would he be able to maintain the same standard?
0:28:39 > 0:28:42If he does it half as well as he did before, he's probably in with a chance.
0:28:42 > 0:28:46The expectations are high. Can Aktar match them?
0:28:46 > 0:28:50His marinated and slow roasted shoulder depends on perfect spicing.
0:28:50 > 0:28:53Having also cooked lamb,
0:28:53 > 0:28:56Michael's keen to get the measure of his self-assured rival.
0:28:56 > 0:29:01- What's the marinade? - I've got raw papaya, garlic and ginger paste, Kashmiri chilli,
0:29:01 > 0:29:03we've got cumin, coriander, garam masala...
0:29:03 > 0:29:06I got a really good score from it last time.
0:29:06 > 0:29:09I'm hoping to get a good score again.
0:29:09 > 0:29:12May the best lamb win.
0:29:12 > 0:29:16Despite a patchy performance in the heats which saw him late to the pass twice,
0:29:16 > 0:29:19today Aktar's taking it all in his stride.
0:29:19 > 0:29:22His self-belief seems to have the others rattled.
0:29:22 > 0:29:24The smells coming off that is amazing.
0:29:27 > 0:29:32As he plates up his lentils and cauliflower in new, shiny copper bowls
0:29:32 > 0:29:36and finally gets the lamb out of the oven, Paul can only look on nervously.
0:29:36 > 0:29:40- That smells amazing. - Hope it tastes amazing.
0:29:40 > 0:29:42That's the beauty of slow roasting.
0:29:42 > 0:29:46It's a cooking technique usually confined to the winter,
0:29:46 > 0:29:50but one that Aktar thinks perfect for our summer banquet.
0:29:52 > 0:29:55His lamb goes onto its special serving dish,
0:29:55 > 0:29:57and it's ready to meet its fate.
0:30:02 > 0:30:05Be careful with that, it's quite thin is all, so... Cool.
0:30:05 > 0:30:08Well done, guys, thank you very much.
0:30:09 > 0:30:12- Well done.- Thank you, chef. - Fantastic.- Thank you.
0:30:13 > 0:30:17I'm extremely confident with what was served. I think it's a show-stopper
0:30:17 > 0:30:21and I don't see any reason why it shouldn't be in the top three.
0:30:21 > 0:30:23Will the judges agree?
0:30:28 > 0:30:32He's changed the copper pots. I wonder if he's changed what's inside there.
0:30:34 > 0:30:35Wow.
0:30:35 > 0:30:39- And here, rice. - I think you'll find that's biriyani.
0:30:39 > 0:30:42It's got rice on top and lamb underneath.
0:30:42 > 0:30:44- What do you think? - It smells delicious.
0:30:44 > 0:30:47It's not quite how I remember it. Was it all beige?
0:30:47 > 0:30:51It's not all beige. You're colour blind. That's bright red.
0:30:51 > 0:30:53That's bright orange. That's bright yellow.
0:30:53 > 0:30:59If that is bright red, then I am a Dutchman.
0:30:59 > 0:31:01It's as red as last time, and you loved it.
0:31:01 > 0:31:05Is there any meat at the bottom of the pot? Or is it just rice in the pot?
0:31:05 > 0:31:07Just rice.
0:31:07 > 0:31:09Oh. Another disappointment.
0:31:09 > 0:31:12You are such an old grump. Honestly, Matthew,
0:31:12 > 0:31:16a few smiles and happiness would be nice from you.
0:31:16 > 0:31:19Listen, this smells exactly as I remember it -
0:31:19 > 0:31:23very spicy and herbal and interesting.
0:31:23 > 0:31:25You're getting a lot of flavour off that lamb.
0:31:25 > 0:31:28I'm not. I don't know whether we're eating the same piece of meat.
0:31:28 > 0:31:30I think the flavour's been cooked out.
0:31:30 > 0:31:34There's not enough... The sort of life has gone out of the spicing in this.
0:31:34 > 0:31:37I'm going to agree with you on the lamb.
0:31:37 > 0:31:40It's maybe slightly overworked.
0:31:40 > 0:31:44I don't personally think it's overworked. I think it's slightly dry.
0:31:44 > 0:31:45- Slightly overcooked. - Yeah.
0:31:45 > 0:31:49I'm eating the curry. It's a great curry, it's a lovely curry,
0:31:49 > 0:31:54but it's not... I'm not holding my Union Jack and shaking it in the air.
0:31:54 > 0:31:55Sorry.
0:31:55 > 0:31:58In light of the current plethora of competition,
0:31:58 > 0:32:00particularly from Porky Pig and the like,
0:32:00 > 0:32:02it's paling a little.
0:32:02 > 0:32:05Maybe he tried just a little bit too hard.
0:32:05 > 0:32:11A mixed review. Has pride come before a fall for Aktar?
0:32:13 > 0:32:15The smell of it.
0:32:17 > 0:32:19That's amazing.
0:32:19 > 0:32:22Look at that. You can see that at a banquet, can't you?
0:32:22 > 0:32:23It's food that you can just tuck in.
0:32:23 > 0:32:26You can keep going back and forth. You don't need a plate.
0:32:26 > 0:32:31Once the sauce is on that lamb, it gives it that extra bit of moisture.
0:32:32 > 0:32:35It's almost like you're making your own kind of curry.
0:32:35 > 0:32:41The negative thing - it's a summer banquet and it's a slow braised dish,
0:32:41 > 0:32:44which naturally leads it to be a bit more wintry and a bit heavier.
0:32:44 > 0:32:47- It looks quite wintry, doesn't it? - It does look quite wintry.
0:32:52 > 0:32:58After yesterday's blaze of glory, I felt a cloud passed over Aktar's dish,
0:32:58 > 0:33:03which could have been very, very fine. So it's a seven today.
0:33:03 > 0:33:06This was not Aktar at his absolute best.
0:33:06 > 0:33:11But I thought it was lovely. I'm giving it a seven.
0:33:11 > 0:33:16I think Aktar's got a bit giddy with success. It's gone to his head. He's taken his eye off the ball.
0:33:16 > 0:33:21What was an absolutely great dish is now only a good dish, so it's a six.
0:33:21 > 0:33:26I thought it was very average. In fact, I actually thought it was poor.
0:33:26 > 0:33:30The meat was dry, so I'm going to give him a three.
0:33:30 > 0:33:33Oh, you're a hard man!
0:33:37 > 0:33:42Five down, three to go. The chefs are all questioning what the judges want
0:33:42 > 0:33:45and the tension is palpable.
0:33:45 > 0:33:50You can actually look at the six dishes that are in the top three now
0:33:50 > 0:33:53and start analysing what they're looking for.
0:33:53 > 0:33:58Yesterday they picked the three that had more interaction...
0:33:58 > 0:33:59Yeah, absolutely.
0:33:59 > 0:34:03..taking off that bamboo, knocking the salt and picking the prawns.
0:34:03 > 0:34:08They did say if dishes were of a kind of restaurant style
0:34:08 > 0:34:13that had just been upscaled, they seem to be getting marked down.
0:34:13 > 0:34:16I think the judges will have another tough day.
0:34:16 > 0:34:19I think they will as well. There's been some great dishes going up there.
0:34:22 > 0:34:26The final chefs to take their place in the kitchen are Andrew Pan from the north-east,
0:34:26 > 0:34:32Welshman Hywell Jones and Northern Ireland's Chris Fearon, who's already stirring up trouble.
0:34:32 > 0:34:36You're doing piggy, I'm doing piggy, you're doing venison.
0:34:36 > 0:34:38The only venison. Don't know if that's good or bad.
0:34:38 > 0:34:41- It's a brave move, man. - Why do you say that?
0:34:41 > 0:34:45No, it's just you're out there on your own.
0:34:45 > 0:34:47Out there on my own, yeah.
0:34:47 > 0:34:50Chris began the week on a high with a top-three spot,
0:34:50 > 0:34:53then crashed into last place with his fish course.
0:34:53 > 0:34:59But despite having watched his classically-trained rivals turn out some stunning pork dishes today,
0:34:59 > 0:35:03this brasserie chef's confidence appears to be unshaken.
0:35:03 > 0:35:06Going on to the main course now. I'm feeling positive.
0:35:06 > 0:35:08It's a good course for me. A strong course.
0:35:08 > 0:35:11If I execute this today, I could be in the top three.
0:35:11 > 0:35:14His "ode to pork" includes belly fritters, loin chops,
0:35:14 > 0:35:17black pudding tarts, ribs and crackling.
0:35:17 > 0:35:22And, it went down well in the heats, despite missing some veg.
0:35:22 > 0:35:25I love this dish. Every element of it was delicious.
0:35:25 > 0:35:29It's rather like a demonstration of everything a pig can do for you.
0:35:29 > 0:35:31Absolutely brilliant.
0:35:31 > 0:35:34Pork really hit the right button
0:35:34 > 0:35:36for the whole spirit of the competition.
0:35:36 > 0:35:40One of the things that worried me a little bit about this,
0:35:40 > 0:35:44I wish that he'd been quite as keen on vegetables as he was on meat.
0:35:44 > 0:35:46I'm the son of a fruit and potato merchant,
0:35:46 > 0:35:49so you have to have veg and spuds.
0:35:49 > 0:35:51Chris and Andrew are both cooking pork
0:35:51 > 0:35:55and the pressure to outperform the others has been building all day.
0:35:55 > 0:35:57Hopefully the judges aren't pigged out by now.
0:35:57 > 0:35:59The end of the day.
0:35:59 > 0:36:02They're keeping a beady eye on each other's dishes.
0:36:02 > 0:36:04Andrew's determined to bag his top three,
0:36:04 > 0:36:07Chris desperate for another.
0:36:07 > 0:36:11I'm going for the medieval touch. Has yours panned out any different?
0:36:11 > 0:36:15- I don't have any heads on my main course.- I've got a spare one.
0:36:15 > 0:36:20You just grab it with your hands. You don't need a knife and fork for this dish.
0:36:20 > 0:36:25- Eat everything with your hands. That's what I think true street party food is, you know?- Yeah.
0:36:25 > 0:36:26Street food it might be,
0:36:26 > 0:36:29but brasserie cook Chris is stretching his technical skill
0:36:29 > 0:36:32to the limit with his complex platter,
0:36:32 > 0:36:36and, with Michelin starred rivals looking on, he's feeling the strain.
0:36:36 > 0:36:38- BLEEP.- This is all going off.
0:36:38 > 0:36:43It's not the first time this week he's come unstuck under pressure.
0:36:43 > 0:36:46The atmosphere in the kitchen is a little bit tense.
0:36:46 > 0:36:48Chris is all hot under the collar.
0:36:48 > 0:36:51He desperately wants to another chance to get on that banquet
0:36:51 > 0:36:55with this pork dish, and I think he's having a little bit of a tizzy.
0:36:55 > 0:36:57Hopefully that'll get him there!
0:36:57 > 0:36:59He's added an apple and fennel salad,
0:36:59 > 0:37:01which he hopes will tip the scales in his favour.
0:37:01 > 0:37:04Plating up is approaching and Andrew's quick to point it out.
0:37:04 > 0:37:09- Are you going to be on time? - Don't worry about me, big boy.
0:37:09 > 0:37:13With the clock ticking, he throws his potato salad together,
0:37:13 > 0:37:16carves his loin chops, and starts dressing his board
0:37:16 > 0:37:19with his black pudding tarts, ribs and fritters.
0:37:19 > 0:37:21Phil, really, really, really.
0:37:21 > 0:37:24Quick, quick, quick. Moving fast now.
0:37:24 > 0:37:28And, with a final flourish, delivers it to the pass.
0:37:30 > 0:37:31OK?
0:37:35 > 0:37:38Nice, I'm happy with that.
0:37:38 > 0:37:43- You grafted your- BLEEP- off there!
0:37:43 > 0:37:47The pressure was on when I was plating up. A couple of things didn't go right.
0:37:47 > 0:37:48I wanted to be sure it was bang on.
0:37:48 > 0:37:52But, has his panic earlier cost him vital marks?
0:37:52 > 0:37:54- BLEEP- potato's under-seasoned.
0:37:54 > 0:37:56- Over-seasoned?- Under-seasoned. Big time.
0:37:56 > 0:37:58- Really?- Yeah.- BLEEP BLEEP
0:37:58 > 0:38:00Tasteless.
0:38:00 > 0:38:03But it's too late now. Chris can only cross his fingers.
0:38:03 > 0:38:06- Mmm!- Pick and mix.
0:38:07 > 0:38:11It looks great. It looks like a lot of passion has gone into it.
0:38:11 > 0:38:13I quite like all the detail on it.
0:38:13 > 0:38:15It looks like someone's made a lot of effort.
0:38:15 > 0:38:17It definitely has the wow factor.
0:38:17 > 0:38:19This looks really pretty.
0:38:19 > 0:38:22I'm so glad to see the salad because there wasn't any last time.
0:38:22 > 0:38:26I think there's a number of elements here which are very good,
0:38:26 > 0:38:29and there are a number of elements which are mediocre.
0:38:29 > 0:38:33- Tell us which is which. - I think the ribs are mediocre.
0:38:33 > 0:38:36Having that much fat left on the chop just doesn't feel right.
0:38:36 > 0:38:40The point about the chop is that it reveals
0:38:40 > 0:38:43the slightly lacklustre nature of the pork -
0:38:43 > 0:38:46it's the most exposed part of the dish.
0:38:46 > 0:38:50How could he have made this loin taste better?
0:38:50 > 0:38:52He needs to have rendered the fat down.
0:38:52 > 0:38:56He is a brasserie chef and he is up again some top-quality guys in there.
0:38:56 > 0:38:57I think it's showing in this dish
0:38:57 > 0:39:01because the execution, the finer details, for me are missing.
0:39:01 > 0:39:04The potato salad is disappointing, too. It is surprising
0:39:04 > 0:39:06that it's so tasteless.
0:39:06 > 0:39:09There's not enough salt in it. There's not enough...
0:39:09 > 0:39:11The dressing isn't good enough.
0:39:11 > 0:39:13- Not enough salt, did I hear you say? - I did.
0:39:13 > 0:39:18There has to be really no salt if I said there's not enough salt!
0:39:18 > 0:39:19Not a great response.
0:39:19 > 0:39:23Do Chris's peers in the prep room have anything nicer to say?
0:39:23 > 0:39:26I don't think the pastry is cooked quite enough, do you?
0:39:26 > 0:39:29Has it just gone soggy with the gravy, or... No.
0:39:29 > 0:39:32- No.- How's the potato salad?
0:39:32 > 0:39:36Well, he admitted himself that it was under-seasoned,
0:39:36 > 0:39:39- and it is a little under seasoned, isn't it?- It is.
0:39:39 > 0:39:41It feels like a bit of a shame,
0:39:41 > 0:39:45because it's like a dish of highs and lows, isn't it? Is it a top three dish?
0:39:45 > 0:39:49- I don't think it's a top three dish. - I don't think it's a top three dish.
0:39:49 > 0:39:53But it's the judges' scores that count.
0:39:53 > 0:39:56When it came into the room, I thought it had great potential, looked great,
0:39:56 > 0:39:59but I think it just lacked technical skill,
0:39:59 > 0:40:02so for that, I'm going to give Chris a five.
0:40:02 > 0:40:05I mean, we are in a pork fest, here.
0:40:05 > 0:40:09I think, in order to carry it off, everything has to be very, very,
0:40:09 > 0:40:12precisely executed, and this dish was not precisely executed,
0:40:12 > 0:40:14so it's a five.
0:40:14 > 0:40:17Unfortunately, the main event, which was the meat,
0:40:17 > 0:40:20was all a bit disappointing, so I'm giving it a six.
0:40:20 > 0:40:22Well, to be honest,
0:40:22 > 0:40:25I think Chris made a bit of a pig's ear out of this.
0:40:25 > 0:40:27If this was a dressed-up piggy,
0:40:27 > 0:40:31it wasn't nearly well dressed-up enough for me, so it's a five.
0:40:36 > 0:40:38Welshman Hywel Jones is next,
0:40:38 > 0:40:41a Michelin-starred new boy who wowed with his starter,
0:40:41 > 0:40:42but missed out yesterday.
0:40:45 > 0:40:49Today, he's banking on his Wellington, made with Welsh venison,
0:40:49 > 0:40:52a classic dish the judges had mixed feelings about in the heats.
0:40:53 > 0:40:55You know, a really good Wellington
0:40:55 > 0:40:59can taste absolutely fantastic and I thought Hywel's was one of those.
0:40:59 > 0:41:03It's still, in my book, a bit of a safety-first dish.
0:41:03 > 0:41:05It's a royal dish, really, it's very traditional.
0:41:05 > 0:41:09There's an opportunity here for the chefs to express themselves,
0:41:09 > 0:41:13to think outside the box, to think creatively, beautifully.
0:41:13 > 0:41:15This Wellington is not that dish.
0:41:18 > 0:41:21I trusted a dish in the first place, it got me into this week,
0:41:21 > 0:41:24and it's about going out, believing in it still,
0:41:24 > 0:41:27having confidence in it, executing it perfectly, and, hopefully,
0:41:27 > 0:41:29it will be there or thereabouts.
0:41:29 > 0:41:33Hywel's so far impressed, with flawless Michelin-starred skill,
0:41:33 > 0:41:37but today, his old school methods have raised a few eyebrows.
0:41:37 > 0:41:41- You're searing the venison off... - From raw, yeah.
0:41:41 > 0:41:42- You don't bath it first?- No.
0:41:45 > 0:41:48It was never done traditionally, was it? It's a great classic dish,
0:41:48 > 0:41:51so I can't start adding all these new fandangled techniques to it.
0:41:51 > 0:41:53Lovely.
0:41:53 > 0:41:54And that's it, gents,
0:41:54 > 0:41:56so it should be, in theory, quite an easy one today.
0:41:56 > 0:42:00Fighting talk, but simple dishes leave nowhere to hide,
0:42:00 > 0:42:03and Aktar also thinks Hywel's missing a trick.
0:42:03 > 0:42:05- Is that a Wellington there? - It's a venison Wellington, yeah.
0:42:05 > 0:42:07So you've done that in puff?
0:42:07 > 0:42:10Because at the moment, a lot of people are doing it in the brioche,
0:42:10 > 0:42:12because you get a nice, crisp...
0:42:12 > 0:42:15At the end of the day, a Wellington's a Wellington.
0:42:15 > 0:42:19I think the trick is to get the meat sealed off properly really well...
0:42:19 > 0:42:21It needs a hot oven, yeah.
0:42:21 > 0:42:24Otherwise, obviously, it'll make the pastry soggy.
0:42:25 > 0:42:28Could he be regretting choosing such a risky dish?
0:42:28 > 0:42:32Cooking his meat blind needs precision timing,
0:42:32 > 0:42:36and he's relying on his one concession to gadgetry to get it spot-on.
0:42:38 > 0:42:42Against the clock, there's no time to rest the finished dish
0:42:42 > 0:42:45before serving it up with juniper gravy
0:42:45 > 0:42:47and his pea and girolle accompaniment.
0:42:53 > 0:42:56This time, let them carve it themselves.
0:42:56 > 0:42:57Happy with that, aren't you?
0:42:57 > 0:42:59Well, it came out as I wanted, yeah.
0:43:01 > 0:43:06The other dishes have lots of components to them, mine's very simplistic.
0:43:06 > 0:43:07It's still going to deliver on favour,
0:43:07 > 0:43:11great quality meat, but I was relying a bit more on the technical side of it.
0:43:14 > 0:43:18- Swinging party(!) - You are such snobs!
0:43:18 > 0:43:20It's hardly good times, is it?
0:43:20 > 0:43:22There's a lot of juice coming out of this.
0:43:22 > 0:43:26It might be just a little bit on the overdone side, I think.
0:43:26 > 0:43:27Wellington pastry
0:43:27 > 0:43:31should be a little bit soggy on the inside, which this is,
0:43:31 > 0:43:33and really crisp and crunchy on the outside.
0:43:33 > 0:43:35It hasn't been rested long enough.
0:43:35 > 0:43:38That's the problem, he hasn't had time to rest it.
0:43:38 > 0:43:40For me, he's got the temperature wrong,
0:43:40 > 0:43:42because it's coloured really well on the outside,
0:43:42 > 0:43:46and it hasn't penetrated inside, it looks like it's been cooked too quickly.
0:43:46 > 0:43:49Actually, that pastry is really not cooked, it's awful.
0:43:49 > 0:43:52- It's not good. - I just don't understand Hywel,
0:43:52 > 0:43:56this is the final of The Great British Menu -
0:43:56 > 0:43:57has he tasted this meat?
0:43:57 > 0:43:59Let's go back to the basics, here -
0:43:59 > 0:44:03the core ingredient is just not good enough.
0:44:03 > 0:44:08It's underhung, fairly tasteless, a little bit tough.
0:44:08 > 0:44:10The best bit about it is the stuffing.
0:44:10 > 0:44:13- I think the presentation was fine... - The presentation's rubbish!
0:44:13 > 0:44:17If we put that to one side, we're not eating the presentation, what about the food?
0:44:17 > 0:44:20I do not think it's a good Wellington.
0:44:20 > 0:44:22I think the meat is perfectly well-cooked,
0:44:22 > 0:44:23I don't want it cooked more than that.
0:44:23 > 0:44:27You said that's a good piece of venison, you think it's fine?
0:44:27 > 0:44:30- No, I said it was properly cooked. - I don't think it is.
0:44:30 > 0:44:32Do you like it or not?
0:44:32 > 0:44:35My table is covered in blood and juice.
0:44:35 > 0:44:38There's enough techniques today to stop that from happening.
0:44:38 > 0:44:41I'm sorry, I can't accept a chef that can put a piece of meat
0:44:41 > 0:44:45in front of us that I don't think he's tasted. It's not good quality meat.
0:44:45 > 0:44:48We're splitting hairs. On all levels, this dish isn't good enough.
0:44:50 > 0:44:52A disastrous result for Hywel.
0:44:52 > 0:44:55Will the chefs think the Wellington is on the money?
0:44:55 > 0:44:57Is there a wow factor to it?
0:45:02 > 0:45:05- Whoa, see, look at that.- Yeah.
0:45:12 > 0:45:15Do you think a Wellington's a bit wintery?
0:45:15 > 0:45:19Yeah, that's another point, Wellington - and venison.
0:45:19 > 0:45:21It's not looking good.
0:45:21 > 0:45:22Will the judges be lenient?
0:45:22 > 0:45:26Let's face it, this was a dish which disappointed at almost every level,
0:45:26 > 0:45:30and I can imagine the old Duke of Wellington, the Iron Duke,
0:45:30 > 0:45:33being pretty cross about it, so I'm only giving it a four.
0:45:33 > 0:45:38It was really disappointing and so, I'm only giving it a six.
0:45:38 > 0:45:42An absolute howler from Hywel.
0:45:42 > 0:45:48Bad looking, bad tasting, bad cooking - it's a four.
0:45:48 > 0:45:52It wasn't a good dish. I expected more from Hywel.
0:45:52 > 0:45:54I'm going to give him a three.
0:45:56 > 0:45:57Last up, it's Andrew Pern.
0:45:57 > 0:46:01He's languished at the bottom of the scoreboard for two courses now,
0:46:01 > 0:46:03and Chris won't let him forget it.
0:46:03 > 0:46:07- You've got something to prove today, big boy, top three today. - Now or never, isn't it?
0:46:07 > 0:46:10Despite strong competition on the pork front,
0:46:10 > 0:46:13Andrew reckons his suckling pig platter,
0:46:13 > 0:46:16with black pudding Scotch eggs, is a cut above the rest.
0:46:16 > 0:46:18I'm determined to get into the top three today.
0:46:18 > 0:46:23It's a great dish, great comments, and I think it could well do it.
0:46:23 > 0:46:25And the judges have high hopes, too.
0:46:25 > 0:46:29There is one stand out item on this board,
0:46:29 > 0:46:31and that is black pudding Scotch eggs.
0:46:31 > 0:46:33It's a work of genius.
0:46:33 > 0:46:37The scratchings were great, sticky ribs were great, the loin,
0:46:37 > 0:46:40it was a really good suckling pig, it had plenty of flavour.
0:46:40 > 0:46:42Pork Pie? We say yes, don't we?
0:46:42 > 0:46:46Yes, we do, we do, but the last main course that you hyped up
0:46:46 > 0:46:47wasn't too good.
0:46:47 > 0:46:50Ooh-ho-ho-ho!
0:46:50 > 0:46:53Well, all I can say is, it's in the hands
0:46:53 > 0:46:55of Andrew Pern to redeem our reputation!
0:46:57 > 0:46:58It's a lot to live up to
0:46:58 > 0:47:02and, to make matters worse, it's pork platter number four.
0:47:02 > 0:47:05Are you worried that the judges might be feeling a bit porked
0:47:05 > 0:47:07- at the end of the day? - A bit pigged out, yeah.
0:47:09 > 0:47:12He knows he has to deliver the dish of his life, a main course
0:47:12 > 0:47:17to rival Tom and Paul's, who are eager to catch a sneaky preview.
0:47:18 > 0:47:20- How you doing, mate, all right? - Yeah, good.
0:47:20 > 0:47:23- Thought I would come out, check out the...- Pork fest.
0:47:23 > 0:47:27The more they uncover, the more worried they look.
0:47:27 > 0:47:32- Black pudding Scotch eggs. - Black pudding, as well.
0:47:32 > 0:47:34And little pork pies.
0:47:34 > 0:47:36- Pork pies, as well? - Pork pies and pickle.
0:47:36 > 0:47:39Apple and vanilla chutney to go on top of the pork pies.
0:47:41 > 0:47:43- Did you get good feedback on this? - Yeah.
0:47:43 > 0:47:46- You haven't changed anything? - No, they loved it.
0:47:46 > 0:47:49Andrew's staying focused as he positions his pig's head
0:47:49 > 0:47:54in pride of place and, watched by his speechless rivals,
0:47:54 > 0:47:58piles on his black pudding Scotch eggs, pork pies, ribs and crackling.
0:47:58 > 0:48:02And with a splash of gravy, delivers the final blow.
0:48:04 > 0:48:05It's a feast.
0:48:05 > 0:48:07- That is.- It certainly is.
0:48:07 > 0:48:10That is pork-tastic, mate.
0:48:10 > 0:48:12- Enjoy.- Take it easy.
0:48:14 > 0:48:17I feel confident with my dish, it's very visual, it's great,
0:48:17 > 0:48:19and it's got that sense of occasion,
0:48:19 > 0:48:22so fingers crossed we get in the top three, at last.
0:48:26 > 0:48:29Now there's a dish that deserves a fanfare.
0:48:29 > 0:48:31Oh, look at that, oh!
0:48:31 > 0:48:32We're back!
0:48:32 > 0:48:35Yeah, we're back in the race.
0:48:35 > 0:48:38You need plenty of people serving this out, don't you?
0:48:38 > 0:48:39That's part of the fun.
0:48:39 > 0:48:44No, I agree with you, this is why it's a very interactive dish.
0:48:44 > 0:48:48I've been looking forward to a piece of pork all day!
0:48:51 > 0:48:53- The crackling doesn't work. - It doesn't.
0:48:53 > 0:48:56Too thick...
0:48:56 > 0:49:00and too hard...and too greasy.
0:49:00 > 0:49:03I feel a bitter sense of betrayal on the crackling front.
0:49:03 > 0:49:06I'm slightly saddened by this dish now.
0:49:07 > 0:49:12The whole concept of the dish is just perfect, perfect, perfect.
0:49:12 > 0:49:14But I think his execution today is bad.
0:49:14 > 0:49:18I don't think any of the single items on the plate
0:49:18 > 0:49:20is anywhere near as good as when we had it before.
0:49:20 > 0:49:24- The ribs are a little too sweet, aren't they?- Yeah, and they had a lot more flavour before.
0:49:24 > 0:49:28The egg before was just far superior.
0:49:28 > 0:49:31It was very clever, cos it was still liquid inside.
0:49:31 > 0:49:33There was more black pudding in the Scotch egg.
0:49:33 > 0:49:37The potato isn't nice this time, it's not a very nice potato.
0:49:37 > 0:49:39Marcus, what do you think of this dish?
0:49:39 > 0:49:43It looked incredible. I love the board, I love the ribs.
0:49:43 > 0:49:46The centrepiece, the actual loin itself, is very nice.
0:49:46 > 0:49:49And it's very hard to get that piece
0:49:49 > 0:49:51crackling all the way round and get the meat...
0:49:51 > 0:49:54It was nice that he had the crackling on the side.
0:49:54 > 0:49:57If we're talking about execution, there are certain things here
0:49:57 > 0:50:01I don't particularly like, such as the quail egg, which is overcooked.
0:50:01 > 0:50:05Is this a chef that had a winning dish, but fell at the last hurdle?
0:50:05 > 0:50:10- That's what I think's happened. - What's absolutely tragic about this is is the elements are in there -
0:50:10 > 0:50:13this could have been an absolutely stonkingly great dish.
0:50:13 > 0:50:15- Absolutely. - It's makes you so...angry.
0:50:15 > 0:50:19I mean, I'm just so upset. This was our champion dish.
0:50:19 > 0:50:22I sort of feel I put my heart and soul into loving this dish.
0:50:22 > 0:50:26And the deeper you dig, the worse it gets.
0:50:27 > 0:50:30It's definitely a celebration of pork, isn't it?
0:50:30 > 0:50:32Absolutely.
0:50:32 > 0:50:34Presentation was definitely grand for a banquet.
0:50:34 > 0:50:38You can imagine that... arriving at a table.
0:50:38 > 0:50:39I think the pork pie's, um...
0:50:39 > 0:50:42It's lovely, the pastry's really, really nice.
0:50:42 > 0:50:44That chutney on top reminds me of Christmas.
0:50:44 > 0:50:46Maybe the head's doing it.
0:50:46 > 0:50:48Some of my people that I was representing,
0:50:48 > 0:50:50do you think they would be put off by it?
0:50:50 > 0:50:53Do you know what I mean? The trotters and the piggy heads...
0:50:53 > 0:50:56Yeah, but when you think of it - ancient medieval feast -
0:50:56 > 0:50:58you imagine a pig's head with an apple in it.
0:50:58 > 0:51:01- That gets the whole thing... - That's the only thing it was missing!
0:51:01 > 0:51:03- Yeah.- That apple in its mouth.
0:51:03 > 0:51:09The judges expected a star dish. How far has his execution let him down?
0:51:09 > 0:51:12Suckling pig is one of my favourites, I adore it.
0:51:12 > 0:51:14I just don't think that Andrew
0:51:14 > 0:51:17did it any justice, as much as he could have done.
0:51:17 > 0:51:19For me, I'm going to give him a seven.
0:51:19 > 0:51:23I'm sad because it was, in my opinion, a winning dish.
0:51:23 > 0:51:27I'm angry with Andrew because it's no longer a winning dish.
0:51:27 > 0:51:29He's taken his eye off the ball.
0:51:29 > 0:51:30It's a six.
0:51:30 > 0:51:35I can't tell a porky, I was seriously disappointed by Andrew's dish.
0:51:35 > 0:51:36I've a nasty suspicion
0:51:36 > 0:51:38that he'll be going to the market for slaughter,
0:51:38 > 0:51:41rather than to the banquet. It's a six from me.
0:51:41 > 0:51:45It is sad that Andrew just didn't pull it off,
0:51:45 > 0:51:49because the dish looked fantastic and then nothing tasted right.
0:51:49 > 0:51:52So I'm giving it a five.
0:51:59 > 0:52:00They've been on edge all day.
0:52:00 > 0:52:04But the wait for the judges' verdict is the most anxious time of all.
0:52:04 > 0:52:08This is the main event. We all want to make sure this is where we impress.
0:52:08 > 0:52:11I'd be lying if I wasn't nervous.
0:52:11 > 0:52:13I'm really nervous going in here.
0:52:13 > 0:52:15Tomorrow, the judges will decide
0:52:15 > 0:52:18which of their favourites will be served at the banquet.
0:52:18 > 0:52:22And to be in the running, the chefs need a top-three finish.
0:52:22 > 0:52:25To get in the top three today... It would be a hat-trick for me!
0:52:25 > 0:52:26It would be unbelievable.
0:52:26 > 0:52:29I really need a top-three today,
0:52:29 > 0:52:32because I'll be flying by the stitching of my pants tomorrow
0:52:32 > 0:52:35if I go into the dessert round and that's my last chance.
0:52:37 > 0:52:41I'm looking for a top-three spot. It's difficult with the amount of pig in there,
0:52:41 > 0:52:43but we'll have to wait and see, won't we?
0:52:43 > 0:52:47From their favourites, the judges will be picking just one
0:52:47 > 0:52:50to help make the perfect Great British Menu.
0:52:50 > 0:52:54You know, I think the judges have got a tough decision today.
0:52:54 > 0:52:55As long as I'm in it, I don't care!
0:52:55 > 0:52:58The stakes are incredibly high,
0:52:58 > 0:53:01but for the chefs, the wait is finally over.
0:53:05 > 0:53:11Whose main courses are still in contention for the People's Banquet?
0:53:16 > 0:53:18Well, good evening, chefs.
0:53:18 > 0:53:20ALL: Good evening.
0:53:20 > 0:53:24We have had some really great dishes today.
0:53:24 > 0:53:27One or two really not such great dishes, too.
0:53:31 > 0:53:34OK. Well, here's the good news and the bad news.
0:53:42 > 0:53:45In eighth place, we have...
0:53:50 > 0:53:51..Hywel.
0:53:52 > 0:53:54How do you feel about that?
0:53:54 > 0:53:56- Pretty gutted. - Pretty gutted?- Yeah.
0:53:56 > 0:54:01Your previous courses have shown such technical assurance,
0:54:01 > 0:54:05but they seem to have deserted you on this particular course.
0:54:05 > 0:54:08The pastry was not properly cooked through on the inside,
0:54:08 > 0:54:11the venison itself had a slight question mark over it.
0:54:11 > 0:54:13It's obviously a shame to hear that.
0:54:13 > 0:54:16So, um, yeah. I'm disappointed, obviously.
0:54:18 > 0:54:20In seventh place, we have...
0:54:24 > 0:54:25..Chris.
0:54:27 > 0:54:30This was a meat course and I'm afraid the meat probably didn't live up to
0:54:30 > 0:54:35- the level of the cooking elsewhere on the dish, to be honest with you.- OK.
0:54:35 > 0:54:38OK, and now we have joint fifth place.
0:54:41 > 0:54:43And they are...
0:54:47 > 0:54:48..Aktar...
0:54:49 > 0:54:50..and Lisa.
0:54:52 > 0:54:55Aktar, are you surprised at that?
0:54:55 > 0:54:57I am, cos obviously I got some really good feedback
0:54:57 > 0:55:00from yourselves on the regional heats.
0:55:00 > 0:55:05I thought it was very average. I felt that the main event, which was the shoulder,
0:55:05 > 0:55:09um...it just lacked seasoning and I felt that it was very dry.
0:55:09 > 0:55:11For The Great British Menu,
0:55:11 > 0:55:14we need to raise the bar a little bit higher.
0:55:15 > 0:55:16Lisa...
0:55:16 > 0:55:19do you think you deserved a higher place?
0:55:19 > 0:55:21Er... I was expecting...
0:55:21 > 0:55:24I mean, there's been some fantastic courses today.
0:55:24 > 0:55:25My dish was very simple.
0:55:25 > 0:55:27Erm...
0:55:27 > 0:55:29But, yeah.
0:55:29 > 0:55:33For some reason, I think you took your eye off the ball today.
0:55:33 > 0:55:35It wasn't the grandstanding we expect from you.
0:55:37 > 0:55:38I accept that, yeah.
0:55:39 > 0:55:43Now, in fourth place, we have...
0:55:49 > 0:55:50..Andrew.
0:55:52 > 0:55:56Which means congratulations to Michael, Paul and Tom.
0:55:56 > 0:56:01Your dishes will be the three that go for the main course.
0:56:01 > 0:56:04THEY ALL LAUGH
0:56:04 > 0:56:06Michael, what about that?
0:56:06 > 0:56:07Eh, surprised!
0:56:09 > 0:56:11- A simple barbecue.- Well, yes.
0:56:11 > 0:56:15It was a simple barbecue. In a sense, that was part of its charm.
0:56:15 > 0:56:18It's an accessible dish. There's something there for everyone.
0:56:18 > 0:56:19But most of all,
0:56:19 > 0:56:23it was the sheer quality of the lamb that actually carried it away.
0:56:23 > 0:56:26Paul, what do you think?
0:56:26 > 0:56:27At last!
0:56:27 > 0:56:29LAUGHTER
0:56:29 > 0:56:30Tom, talking of relief.
0:56:30 > 0:56:34Very relieved. I think the past few days gave me a...
0:56:34 > 0:56:37a kick in the behind that I needed to wake up and put
0:56:37 > 0:56:41100% effort in today and I got the morning off to a roll
0:56:41 > 0:56:44and I was very happy with what I sent.
0:56:44 > 0:56:47- It was fun, it was exciting. I enjoyed every bit of it. - Thank you very much.
0:56:47 > 0:56:50Just to say to Andrew that I'm really sorry you missed out.
0:56:50 > 0:56:55We loved that suckling pig the first time. It just wasn't as good.
0:56:55 > 0:56:57Andrew, don't give up, there's still tomorrow.
0:56:57 > 0:57:02That last course is so important and we need great puddings
0:57:02 > 0:57:05in order to make a Great British Menu. Thank you very much, guys.
0:57:05 > 0:57:07- ALL: Thank you. - Well done.
0:57:10 > 0:57:13So a great result for Tom, Paul and Michael.
0:57:13 > 0:57:14Super happy, well pleased.
0:57:14 > 0:57:17It gives me a chance of defending my main course crown,
0:57:17 > 0:57:19which is something I really want to do.
0:57:19 > 0:57:23I does make me feel that I've got one step closer
0:57:23 > 0:57:27to maybe getting Team Scotland to that final banquet. I'm chuffed to bits.
0:57:27 > 0:57:31To get into the top three on the main course, as well,
0:57:31 > 0:57:33I'm buzzing. I'm over the moon. I can't believe it!
0:57:33 > 0:57:36But for some, there's still work to do.
0:57:36 > 0:57:39To know I've come last because
0:57:39 > 0:57:43I let myself down with the cooking side of it. Obviously, devastated.
0:57:43 > 0:57:48So near and yet so far. There's one more day left and, you know, it's still game on.
0:57:49 > 0:57:52I never knew it would be as hard as this.
0:57:52 > 0:57:55Tomorrow's dessert course is the last chance saloon.
0:57:55 > 0:57:57It's time to bring out the big guns.
0:57:57 > 0:57:58This is a great idea.
0:57:58 > 0:58:02Andrew's up against the wall - and he knows it.
0:58:02 > 0:58:03Will that get into the top three?
0:58:03 > 0:58:05It's not over till it's over, is it?
0:58:05 > 0:58:10And with the pressure of deciding the final menu hanging over the judges,
0:58:10 > 0:58:12there'll be fireworks in the chamber.
0:58:12 > 0:58:15You're far too soft, come on! This quite simply won't do!
0:58:15 > 0:58:18The spirit of misery that you embody!
0:58:18 > 0:58:19I know that I'm right.
0:58:21 > 0:58:23It gives us great pleasure to announce the dishes
0:58:23 > 0:58:26that will make up The People's Banquet.
0:58:42 > 0:58:45Subtitles by Red Bee Media Ltd
0:58:45 > 0:58:48Email subtitling@bbc.co.uk