0:00:02 > 0:00:05It's the final reckoning on Great British Menu.
0:00:05 > 0:00:11This week, our eight regional finalists have pushed themselves to the absolute limit.
0:00:11 > 0:00:13PAN CLATTERS
0:00:13 > 0:00:14I've got the fear.
0:00:14 > 0:00:16- BLEEP- come on. - Do you think you'll be on time?
0:00:16 > 0:00:19Yeah, everything's getting covered in ash.
0:00:19 > 0:00:21Some have reaped the rewards...
0:00:21 > 0:00:25Lisa, Lisa, Lisa - top three again today.
0:00:25 > 0:00:27Is there a petting zoo in there?! What's going on?
0:00:27 > 0:00:30..while others have been bitterly disappointed.
0:00:30 > 0:00:31My table's covered in blood.
0:00:31 > 0:00:34- There was a bin beside you. That's where it belonged.- Ouch!
0:00:34 > 0:00:38But the pace isn't going to let up yet.
0:00:38 > 0:00:43Today, their desserts are under scrutiny, and it's do or die for some.
0:00:43 > 0:00:46It's the last day, it's my last chance to get into the top three.
0:00:46 > 0:00:48The knives are out...
0:00:48 > 0:00:50Are you nervous? You've seen mine, you've seen Lisa's.
0:00:50 > 0:00:53Is there anything else going with it, or is that it?
0:00:53 > 0:00:56Are you going to put a flake in that?
0:00:56 > 0:00:59Have you got the ice cream van chimes coming along?
0:00:59 > 0:01:01..and emotions are running high.
0:01:01 > 0:01:03I can't cry on Great British Menu.
0:01:03 > 0:01:07Also today, the judges face a tough decision.
0:01:07 > 0:01:13They must pick just four dishes to create the perfect sharing menu for the ultimate street party.
0:01:13 > 0:01:15I vote for that one, I want that one.
0:01:15 > 0:01:17You can see that being carried in.
0:01:17 > 0:01:20There has to be a massive element of drama in Leadenhall Market.
0:01:20 > 0:01:24Who will make the grade and who will be left behind?
0:01:24 > 0:01:27If I got through to the banquet, I would be absolutely ecstatic.
0:01:27 > 0:01:29I want to win this, and I'm desperate to win this.
0:01:49 > 0:01:54It's day four in the kitchen, and the very last chance for our chefs to prove themselves.
0:01:54 > 0:01:57Michael Smith and Lisa Allen are in the fortunate position
0:01:57 > 0:02:00of having two dishes in contention for the banquet.
0:02:00 > 0:02:05Hopefully today, if I put my head down, I can try and make it a third one.
0:02:05 > 0:02:09Almost everybody else has one dish in a top three spot.
0:02:09 > 0:02:13I want to make sure I get this dessert into the top three, so it gives me more of a fighting chance.
0:02:13 > 0:02:18But for one chef, Andrew Pern, so far, success has eluded him.
0:02:18 > 0:02:22It's the last day, it's my last chance to get into the top three,
0:02:22 > 0:02:24so I'm going to go for it and do my bit for the north east.
0:02:24 > 0:02:29Until the final menu is chosen no-one can rest on their laurels,
0:02:29 > 0:02:33so it will be another gruelling day in the kitchen.
0:02:33 > 0:02:35I'm expecting to see really amazing stuff today,
0:02:35 > 0:02:39cos throughout the week it has just been getting more and more spectacular.
0:02:39 > 0:02:42Our chefs aren't just competing for themselves.
0:02:42 > 0:02:44All of them want to invite the people
0:02:44 > 0:02:47they've met in their communities who inspired their menus.
0:02:47 > 0:02:49I'm going to have another one, if you don't mind!
0:02:49 > 0:02:52- Yes.- Delicious. - You can always come back for seconds.
0:02:52 > 0:02:56My heart's for Scotland, the wonderful people I met on the Isle of Skye.
0:02:56 > 0:03:01That would be fantastic if I could get them all the way down here to that great occasion.
0:03:01 > 0:03:07To make it to the banquet, the chefs will have to seriously impress the panel of judges.
0:03:07 > 0:03:12Over the course of the week they've been helped by some of the biggest guns of the culinary world.
0:03:12 > 0:03:16I would serve this to my two-year-old's party.
0:03:16 > 0:03:19I thought it was very average. In fact, I thought it was poor.
0:03:19 > 0:03:24Today they've enlisted the help of a fourth judge, a veteran of the competition,
0:03:24 > 0:03:29who holds a Michelin star, an MBE, and is Britain's top female chef.
0:03:29 > 0:03:31It's Angela Hartnett.
0:03:31 > 0:03:32Welcome, Angela.
0:03:32 > 0:03:34Thank you very much, lovely to be here.
0:03:34 > 0:03:39Angela, it's pudding day, the last day, the most important course.
0:03:39 > 0:03:41It's where everyone expects that wow,
0:03:41 > 0:03:45that razzmatazz, and I think we expect a bit of Charlie and the Chocolate Factory.
0:03:45 > 0:03:47It's a banquet, it's got to be amazing.
0:03:47 > 0:03:50With Angela's formidable reputation,
0:03:50 > 0:03:56there will be nowhere for the chefs to hide, and they're already feeling the pressure of her presence.
0:03:56 > 0:03:59Having Angela on the panel is fantastic.
0:03:59 > 0:04:03It's an honour to be able to serve food up to her.
0:04:03 > 0:04:08I think Angela Hartnett will be very fair, but tough when she has to be.
0:04:15 > 0:04:18First up today are brasserie chef Chris Fearon,
0:04:18 > 0:04:23Michelin-starred Hywel Jones and first-time finalist Paul Ainsworth.
0:04:23 > 0:04:27- All the best. End of a journey. - It's the last chance saloon, lads.
0:04:27 > 0:04:30Risk-taker Chris is first. He's making Lemonicious,
0:04:30 > 0:04:33a special box packed with lemon and liquorice Battenberg,
0:04:33 > 0:04:37lemon meringues, lemon ice cream and lemon shortbread.
0:04:37 > 0:04:41The problem with Chris's pudding was this idea of Lemonicious.
0:04:41 > 0:04:44The idea was good, but I just didn't feel he carried it through.
0:04:44 > 0:04:47There was one thing in that box
0:04:47 > 0:04:50that I will never forget, and that was the Battenberg.
0:04:50 > 0:04:53Oh! It was the best Battenberg, wasn't it?
0:04:53 > 0:04:57Yes, he's obviously a chef who has a great sense of humour.
0:04:57 > 0:05:01Sometimes his technical skill hasn't quite lived up to the ambition of his cooking, I'd say.
0:05:01 > 0:05:06After poor scores for two of his courses plus a slating in the chamber,
0:05:06 > 0:05:08he's been feeling the stress.
0:05:08 > 0:05:11So last year's champion, Tom, is giving him a pep talk.
0:05:11 > 0:05:15Calm, controlled, collected, not throwing pans around.
0:05:15 > 0:05:18I think I had a hard last two days.
0:05:18 > 0:05:22There was almost an element of I wasn't enjoying myself. I felt bad about myself.
0:05:22 > 0:05:26Today, Chris is determined to pull things back.
0:05:26 > 0:05:29Chris, what have you got going on over there?
0:05:29 > 0:05:33I've got a few things going on. I'm calling it Lemonicious.
0:05:33 > 0:05:37- Lemonicious? - Yeah, I want to be a bit humorous.
0:05:37 > 0:05:42I could call it an assiette of lemon, or textures of lemon, or compression of lemon.
0:05:42 > 0:05:46But I decided just to be normal and call it what it is.
0:05:46 > 0:05:48He's convinced that if he can hold his nerve
0:05:48 > 0:05:53and execute this dish well, he'll be in with a good chance of a second top-three ranking.
0:05:53 > 0:05:55What feedback did you get on your dessert?
0:05:55 > 0:05:58Richard Corrigan called me the Charlie Wonka of Belfast.
0:05:58 > 0:06:02- Willy Wonka.- Is it Charlie Wonka? - It's Willy Wonka, isn't it?
0:06:02 > 0:06:03You know what I'm talking about.
0:06:03 > 0:06:06Chris has been in a better mood today in the kitchen.
0:06:06 > 0:06:08I think his spirits are high.
0:06:08 > 0:06:11Chris is the only chef making a lemon dessert today,
0:06:11 > 0:06:14and thinks this will help him stand out from the crowd.
0:06:14 > 0:06:17I prefer to do lemon than strawberries and stuff like that.
0:06:17 > 0:06:22- What do you mean, you prefer to do lemon?- Everybody will do strawberries, won't they?
0:06:22 > 0:06:25- Are you doing strawberries?- No. - Hywel, you doing strawberries?
0:06:25 > 0:06:29- CHRIS:- BLEEP.- HYWEL:- I am doing strawberries, yeah.
0:06:29 > 0:06:33- Paul, are you doing strawberries? - Er, no, not really.
0:06:33 > 0:06:37Not really means you are doing something with strawberries in it.
0:06:37 > 0:06:40Chris adds the finishing touches to his meringues,
0:06:40 > 0:06:44places the desserts into the box before pouring his lemonade into bottles.
0:06:44 > 0:06:48This first contender has the other chefs worried.
0:06:48 > 0:06:50Chris, I didn't have him down as a pastry chef.
0:06:50 > 0:06:54I saw him as a big, shouty, sweary, Irish chef.
0:06:54 > 0:06:57Actually, today, he showed some fantastic pastry skills.
0:06:57 > 0:06:59Off you go, careful with that.
0:06:59 > 0:07:02Big boy, you be careful with this, too.
0:07:02 > 0:07:06Having delivered his dessert, his confidence is riding high.
0:07:06 > 0:07:10I think my Lemonicious was delicious. Very happy with that.
0:07:11 > 0:07:14I think it's got a nice wow factor to it.
0:07:14 > 0:07:18There's a fun element to it, there's a good sharing element.
0:07:18 > 0:07:21It has to be up near the top, it has to be in the top three.
0:07:21 > 0:07:24Will the judges agree?
0:07:24 > 0:07:29I'd forgotten about this lovely little box, it's beautiful, isn't it? With a lemon tree on it.
0:07:29 > 0:07:34I think it is fabulous. And I love inside you can see the descriptions.
0:07:34 > 0:07:36I think it looks pretty.
0:07:36 > 0:07:40- If you could get a lemon ice cream as good as that in Italy, you'd be really pleased.- Mmm.
0:07:40 > 0:07:44It's sharp, it's got just the right texture, it's creamy.
0:07:44 > 0:07:49And that meringue is right. It's toffeeish but not squishy.
0:07:49 > 0:07:52I think it's too overwhelmingly lemon.
0:07:52 > 0:07:55Slightly overwhelmed by the whole thing.
0:07:55 > 0:07:58What you've got is a series of lovely textures,
0:07:58 > 0:08:03different variations on lemon, but it actually leaves you quite clean at the end of the meal.
0:08:03 > 0:08:08I think the weakest thing is this Battenberg, which you guys bigged up and sold to me.
0:08:08 > 0:08:15It was far more flavoursome than before, but I think the whole thing is just...that he's trying too hard.
0:08:15 > 0:08:19I think you're just anti... You would like something else to cut the flavour, take one away and change it.
0:08:19 > 0:08:22You're far too soft.
0:08:22 > 0:08:25- You're far too soft, come on! - No!- This quite simply won't do!
0:08:25 > 0:08:31I must say, the spirit of misery that you import...
0:08:31 > 0:08:33Let's just be a bit cheerful here.
0:08:33 > 0:08:40You see a whole series of boxes, and actually, each one may be filled with the same element.
0:08:40 > 0:08:44If some people like more of one thing than another, they can help themselves.
0:08:44 > 0:08:46The only thing that's making me happy with this,
0:08:46 > 0:08:49- is, I know that I'm right. - THEY LAUGH
0:08:49 > 0:08:54Oliver's not sold on Lemonicious. Are Chris's fellow chefs?
0:08:54 > 0:08:56- It's very tasty.- Very tasty.
0:08:56 > 0:08:59Visually, it makes you excited, it makes you want to try it.
0:08:59 > 0:09:01What do you think to the lemon?
0:09:01 > 0:09:04I can't see why it's a problem.
0:09:04 > 0:09:06It's very, very refreshing for the palate.
0:09:06 > 0:09:08Brings it all alive again, doesn't it?
0:09:08 > 0:09:11I think he will be a lot happier with today.
0:09:11 > 0:09:13He'll be singing now, unfortunately!
0:09:13 > 0:09:15THEY LAUGH
0:09:16 > 0:09:19This Lemonicious made me suspicious.
0:09:19 > 0:09:23But really, it turned out quite delicious. It's a seven.
0:09:23 > 0:09:26I really loved Chris's little box.
0:09:26 > 0:09:29I thought it was so exciting, and what was inside was lovely, too.
0:09:29 > 0:09:33And so I'm giving it a seven.
0:09:33 > 0:09:38Chris Fearon's Lemonicious left me feeling bitter and twisted.
0:09:38 > 0:09:39Six.
0:09:39 > 0:09:45I loved the lemonness of it, and I thought the pastry was the best thing on the plate. I'm giving it seven.
0:09:45 > 0:09:50So, a good score for Chris, but is it enough to get him into the rankings?
0:09:50 > 0:09:54Newcomer Paul is up next. With one top three in the bag for his main,
0:09:54 > 0:09:58he's desperate for another for his quirky Taste of the Fairground.
0:09:58 > 0:10:01On specially made carts, he's serving
0:10:01 > 0:10:04raspberry curd-filled doughnuts, toffee apples on marshmallow,
0:10:04 > 0:10:08chocolate popcorn with coconut custard and honeycomb lollipops.
0:10:08 > 0:10:13Paul's pudding, when I first tasted it, I felt the years roll back.
0:10:13 > 0:10:16That's what it tapped into, those wonderful memories of childhood.
0:10:16 > 0:10:18I can't believe you remember that far!
0:10:18 > 0:10:21This pudding is what this competition is all about.
0:10:21 > 0:10:24That popping popcorn, the peanut, it was amazing.
0:10:24 > 0:10:28I loved it, I thought the whole... It comes in little carts, it's just like a toy.
0:10:28 > 0:10:30The doughnut was delicious.
0:10:30 > 0:10:32It was very beautifully done.
0:10:32 > 0:10:34But there are technical problems.
0:10:34 > 0:10:37For example, candyfloss. Candyfloss for 100?
0:10:37 > 0:10:43Luckily, Paul has listened and has dropped the candyfloss, and he's feeling positive.
0:10:43 > 0:10:46I think it's spectacular, it's a brilliant way to end a meal.
0:10:46 > 0:10:49I think it's got substance running through it.
0:10:49 > 0:10:53I'm hoping... I really, really would love it to be in the top three.
0:10:53 > 0:11:00But Paul needs to work extremely hard to make sure every element is executed to the highest standards.
0:11:00 > 0:11:06Andrew, who badly needs a top three today, comes over to check out his competition.
0:11:06 > 0:11:09- What's this, a bit of booze going in?- Yeah.- What is it, cider?
0:11:09 > 0:11:12Yeah, cider toffee apples, basically.
0:11:12 > 0:11:16- My take on a sticky toffee apple. - What else have you got with that?
0:11:16 > 0:11:21I've got a bit of everything, Andrew. Everything you can relate to the fairground.
0:11:21 > 0:11:23- Is it Fairground Attraction?- Yeah.
0:11:23 > 0:11:27- Very good. - Just hope it's not Fatal Attraction.
0:11:27 > 0:11:30Next, Paul moves on to making his honeycomb lollipops,
0:11:30 > 0:11:34- which he's coating in chocolate and popping candy.- This?
0:11:34 > 0:11:38That is popping candy, you know, like the cracking candy you used to have?
0:11:38 > 0:11:42That's amazing. It's all tingly.
0:11:42 > 0:11:47I think I might have put too much in my mouth, chef, it's still going. When does it stop?
0:11:47 > 0:11:51- Make it stop, chef! - It's to put you off!
0:11:51 > 0:11:55His intense concentration hasn't gone unnoticed.
0:11:55 > 0:11:58He's just in a zone. He's not going to rely on yesterday's result.
0:11:58 > 0:12:03He will push it all the way and look for a top three. He's a very competitive boy.
0:12:03 > 0:12:07Paul adds the final touches to his cart then brings it all to the pass,
0:12:07 > 0:12:12anxiously hoping his dessert will hit the top spot today.
0:12:12 > 0:12:16There you go, lads. No plates.
0:12:16 > 0:12:19I think I've pushed to the absolute limits,
0:12:19 > 0:12:23I've given everything I've got, I've cooked with all my heart and soul,
0:12:23 > 0:12:25and that was what I went with.
0:12:25 > 0:12:27How will the judges rate his quirky approach?
0:12:27 > 0:12:32I think you said it, it's a smile on your face, it absolutely looks brilliant.
0:12:32 > 0:12:38And I'm delighted that Paul feels the same way about candyfloss as I do, because he's taken it off!
0:12:38 > 0:12:40We've got honeycomb instead, which is great.
0:12:40 > 0:12:48This is so clever. The honeycomb has a bit of white chocolate on one side with chocolate bits.
0:12:48 > 0:12:51And on the other side, dark chocolate, with walnuts.
0:12:51 > 0:12:57What I think is really wonderful about the marshmallows is he's put a bit of poached apple on top,
0:12:57 > 0:13:02which gives it the sharpness that wasn't there in the original.
0:13:02 > 0:13:07The popping popcorn is absolutely the best thing, it is just amazing.
0:13:07 > 0:13:12I think this is a brilliant dessert. It fulfils it as a banquet. I love this honeycomb.
0:13:12 > 0:13:17The doughnuts, he's obviously improved them, they're so much better, from what you said before.
0:13:17 > 0:13:21It's very clever, and it's not too sweet, so he's listened.
0:13:21 > 0:13:25The apple, it's cutting everything, you feel you could eat it and eat it.
0:13:25 > 0:13:28Come to Daddy!
0:13:28 > 0:13:32This is about as good as it gets. This is going to be one of my pudding memories, this one!
0:13:32 > 0:13:35Hold on a minute, can I just...? You're in agreement?
0:13:35 > 0:13:38Sorry, you're technically incorrect there.
0:13:38 > 0:13:40Because Matthew is now agreeing with me.
0:13:40 > 0:13:42- Oh, I see!- Let's be clear!
0:13:42 > 0:13:45But is it a taste sensation back in the kitchen?
0:13:45 > 0:13:48Picking and choosing, isn't it?
0:13:48 > 0:13:52Exactly, you've got the toffee apple there, and this there.
0:13:52 > 0:13:57- Nice. Nutty. All the crystals just pop in your mouth.- Mmm.
0:13:57 > 0:14:00- You can feel it dancing around in your mouth.- Yeah, yeah.
0:14:00 > 0:14:03What else have we got? A little bit of marshmallow.
0:14:03 > 0:14:06Doughnuts?
0:14:06 > 0:14:08Mmm.
0:14:08 > 0:14:09They're nice, aren't they?
0:14:09 > 0:14:13I'm happily eating any component of it. I think it works great.
0:14:13 > 0:14:14Together, it's all quite sweet.
0:14:14 > 0:14:19If there was just something to cut through that sweetness, then it think it would be...
0:14:19 > 0:14:21- That's the thing missing. - It would be a contender, yeah.
0:14:25 > 0:14:30I'm tempted to say that this fairground was child's play, but it wasn't.
0:14:30 > 0:14:35It was a brilliant idea, brilliantly executed, brilliant on every level.
0:14:35 > 0:14:36It's a nine from me.
0:14:36 > 0:14:40I thought that little fairground cart was a thing of genius,
0:14:40 > 0:14:43and I can just imagine what fun that would be at the banquet.
0:14:43 > 0:14:46I'd love to see it there, and it's a nine.
0:14:46 > 0:14:53It is the best pudding I've had in any competition, it is absolute perfection. Ten.
0:14:53 > 0:14:56What can I say? I absolutely loved it, loved it, loved it.
0:14:56 > 0:15:00I thought it was absolutely brilliant, therefore I'm giving it a ten.
0:15:00 > 0:15:02A huge accolade for Paul.
0:15:02 > 0:15:05Can Hywel perform as well?
0:15:05 > 0:15:08In the regional heats, his cooking was impeccable.
0:15:08 > 0:15:12But he often didn't hit the brief. Will it be the same again today?
0:15:12 > 0:15:17He's serving rhubarb and strawberry trifle tart.
0:15:17 > 0:15:23But his confidence has taken a battering after being ranked last for his main course.
0:15:23 > 0:15:25- How is your dessert going? - So far, so good.
0:15:25 > 0:15:28I haven't made any blunders, yet.
0:15:28 > 0:15:31- You've made it bigger, haven't you? - Made it bigger.
0:15:31 > 0:15:35One thing they said was that it lacked a bit of occasion,
0:15:35 > 0:15:38so I tried to make it bigger, and I made a crackling that goes on top,
0:15:38 > 0:15:43so it stands up, a bit more theatre when it gets to the table. So, final day.
0:15:43 > 0:15:47Disappointing result yesterday, so the pressure's on today to really perform. I want to finish on a high.
0:15:47 > 0:15:51Hywel assembles the rhubarb and sponge on his tart.
0:15:51 > 0:15:55The other chefs are gunning for each other's dishes.
0:15:55 > 0:15:58- Is there anything else going with it, or is that it?- No, this is it.
0:15:58 > 0:16:04So that's going to be one really, really good trifle tart, then, isn't it?
0:16:04 > 0:16:09I don't like much messing about on a plate, you know. Stick to the main thing, and that's it.
0:16:09 > 0:16:15Hywel has seen what Chris and Paul have done, and he's very deflated.
0:16:15 > 0:16:20I think he feels he's kept it a bit too simple, and maybe he should have done more.
0:16:20 > 0:16:23Then, as Hywel pipes his Chantilly cream over the custard,
0:16:23 > 0:16:26his confidence is shaken even further by Chris.
0:16:26 > 0:16:31- Is there anything else, any compote or anything?- No, I mean,
0:16:31 > 0:16:35all the flavours are in the tart.
0:16:35 > 0:16:37I'm doing it back-to-front.
0:16:37 > 0:16:41It's very different in style to yours and Paul's.
0:16:41 > 0:16:45You need to have a wow factor, and I don't think it's going to tick that box.
0:16:45 > 0:16:48There's nothing salivatory about that at all, in my eyes.
0:16:50 > 0:16:55Hywel adds basil, pistachio nuts and shards of almond crackling to the strawberries and jelly
0:16:55 > 0:16:57and then brings it to the pass.
0:16:57 > 0:16:59There you go, guys.
0:16:59 > 0:17:03This dish faced a mixed reaction from the judges in the heats,
0:17:03 > 0:17:07and Hywel's not expecting any better this time.
0:17:07 > 0:17:10I don't think my dish is anywhere near the top three today.
0:17:10 > 0:17:12I think it's going to be low-scoring.
0:17:12 > 0:17:16I tried to make it a little bit bigger, grander, more theatre,
0:17:16 > 0:17:20but I know today that the dish doesn't meet the criteria.
0:17:22 > 0:17:27I think the whole thing would look a lot better without all of this sugarwork on top.
0:17:27 > 0:17:29- Oh, Oliver!- No, look!
0:17:29 > 0:17:33The reason he's done that is because you complained last time it was boring.
0:17:33 > 0:17:35I know, but, look, it looks better like that, no?
0:17:35 > 0:17:39No. Put them back.
0:17:39 > 0:17:41Put them back, Oliver.
0:17:41 > 0:17:45The pastry's breaking quite nicely. It's cutting crunch when you do it.
0:17:45 > 0:17:49Last time it was so undercooked, but this is good.
0:17:49 > 0:17:53- Yes, it's much better. - You didn't like it last time, Oliver? - No, I didn't like it.
0:17:53 > 0:17:57I think the quality... He's spent a lot more time on it.
0:17:57 > 0:18:02And he's layered the rhubarb underneath it all, so the balance between the acidity,
0:18:02 > 0:18:07the fruit and the creamy custard and the cream, is just much better.
0:18:07 > 0:18:09I think it really is delicious. My only fear would be,
0:18:09 > 0:18:12compared to the previous one, or even the previous two,
0:18:12 > 0:18:16the sharing element is, you slice it, you pass the thing along.
0:18:16 > 0:18:19You are looking for a sense of occasion,
0:18:19 > 0:18:23and I think that's the fault in this dessert, brilliant as it is, executed perfectly.
0:18:23 > 0:18:25To me, when I see something like that,
0:18:25 > 0:18:29I just go "wow," because it looks like something I want to dive into.
0:18:29 > 0:18:32It's a very beautiful looking pudding, minus the sugarwork.
0:18:32 > 0:18:39I think at the banquet, there would be a slight sense of, "we'd better be on best behaviour."
0:18:39 > 0:18:42Hywel might be surprised by those positive comments.
0:18:42 > 0:18:45Will his fellow chefs be as generous?
0:18:45 > 0:18:48- That's not the easiest thing to be serving.- No.
0:18:50 > 0:18:52That rhubarb's lovely.
0:18:52 > 0:18:59And you can taste everything. You're getting the nut, the strawberry, rhubarb, custard. It's lovely.
0:18:59 > 0:19:02But I don't think it's good enough for a banquet.
0:19:02 > 0:19:04There's no wow factor.
0:19:04 > 0:19:07This is a people's banquet, we were told to give it the beans.
0:19:07 > 0:19:09It's a slice of tart.
0:19:09 > 0:19:14Where's the interaction, you know? You can slice it, give him a slice, but is it theatre?
0:19:15 > 0:19:18Hywel, what can I say?
0:19:18 > 0:19:22He's a brilliant technical chef, but was that dessert fit for a banquet?
0:19:22 > 0:19:25I don't think so. Therefore, seven.
0:19:25 > 0:19:28This tart is far superior to the last one that he served up,
0:19:28 > 0:19:30so for that reason it's an eight.
0:19:30 > 0:19:32It was absolutely beautiful.
0:19:32 > 0:19:35But it wasn't for sharing,
0:19:35 > 0:19:39so I am giving it a seven.
0:19:39 > 0:19:44This was not a pudding to be trifled with, and that was part of its problem.
0:19:44 > 0:19:46It was just a bit too solemn for the banquet.
0:19:46 > 0:19:48So it's a seven from me.
0:19:53 > 0:19:58Will Hywel make the grade? Once the judges have ranked their top three desserts,
0:19:58 > 0:20:02they must decide which dishes should be on the final menu for the banquet.
0:20:02 > 0:20:06Michael's desperate to know what it's like to be chosen.
0:20:06 > 0:20:08Getting one on the banquet is amazing.
0:20:08 > 0:20:13The word amazing is just the way it is, because everyone works together as a team, don't they?
0:20:13 > 0:20:18You have fun, you serve some great food, and you get a real enjoyment out of it.
0:20:18 > 0:20:22- You bond together as one team. - Scotland's not been for a while!
0:20:22 > 0:20:25- To the banquet?- Yeah. First series.
0:20:25 > 0:20:30- Is that when it was? - Mmm. So, hopefully Team Scotland are going to be there.
0:20:34 > 0:20:40Now, the unflappable former champion Lisa and self-taught Aktar head into battle in the kitchen.
0:20:40 > 0:20:45- Last course of the week.- Yeah, this is, I guess our last chance.
0:20:45 > 0:20:50Aktar was very disappointed not to get his main course into the top three yesterday.
0:20:50 > 0:20:56And with just his fish dish in contention for the banquet, he knows his pudding must impress.
0:20:56 > 0:21:00I really want to make sure today counts, because I want to make it to the people's banquet.
0:21:00 > 0:21:03It's the only thing I've been thinking about for so long.
0:21:03 > 0:21:06But he's up against stiff competition.
0:21:06 > 0:21:11Returning champion Lisa's confident cooking has seen her in the top three
0:21:11 > 0:21:13with both her starter and her fish course.
0:21:13 > 0:21:16She's serving raspberry and chocolate pavlova
0:21:16 > 0:21:19with wobbly jellies and pots of sheep's milk ice cream with nuts.
0:21:19 > 0:21:25Aktar, sensing another strong dish from Lisa, tries to put her off her stride.
0:21:25 > 0:21:26What are you actually doing?
0:21:26 > 0:21:30Sheep's milk's so light, it kind of reminds me of Mr Whippy. I've gone for that.
0:21:30 > 0:21:32Could you put a flake in that?
0:21:32 > 0:21:37- No.- Have you got the ice cream van chimes coming along?
0:21:37 > 0:21:39No, I was going to send you in and you can be it!
0:21:39 > 0:21:41HE LAUGHS
0:21:41 > 0:21:43I think everyone's nervous today.
0:21:43 > 0:21:47The banter's going on, trying to put you off, it's all added pressure.
0:21:47 > 0:21:52This dish did well in the heats, and Michael's feeling threatened by his fearsome competitor.
0:21:52 > 0:21:54- How you doing, Lisa? - Good. How are you?
0:21:54 > 0:21:57More meringues! This is pavlova, isn't it?
0:21:57 > 0:22:00- Yeah. Are you doing meringues as well?- I am.
0:22:00 > 0:22:04There's quite a few! Meringues everywhere!
0:22:04 > 0:22:08Lisa's dish and my dish are very, very similar, so that always makes it even tougher.
0:22:08 > 0:22:11She is an awesome cook, she's also a past champion,
0:22:11 > 0:22:15so that in itself could be enough to get her the result.
0:22:15 > 0:22:19The other chefs also want to find out how much of a threat
0:22:19 > 0:22:22Lisa's pavlova will be to their own chances.
0:22:22 > 0:22:25- What have you got there? - Like a hazelnut sugar.
0:22:25 > 0:22:28Just looking at that sugarwork, it's already pretty wow, isn't it?
0:22:28 > 0:22:33- You can see it's going to have a wow factor. - She's done it again, ain't she, boys?
0:22:33 > 0:22:36Lisa's has everything. It's a very, very clever dish.
0:22:36 > 0:22:40For me at the moment, that's the one dish that's really rattled me, yeah.
0:22:40 > 0:22:45Under the anxious gaze of her opponents, Lisa places her raspberries on the pavlova,
0:22:45 > 0:22:48adds the wobbly jellies, then dresses it with the sugarwork.
0:22:48 > 0:22:51Let's go, boys.
0:22:51 > 0:22:53Excuse me.
0:22:56 > 0:22:58- OK, boys.- There you are, lads.
0:22:58 > 0:23:00Be gentle, don't wobble too much.
0:23:01 > 0:23:04With three impressive desserts already served,
0:23:04 > 0:23:09will the judges be as kind to Lisa's pavlova as they were in the regional heats?
0:23:14 > 0:23:20I think visually, my dessert has got the wow factor, and hopefully it tastes as good as it looks.
0:23:22 > 0:23:25I really don't like the look of this thing at all.
0:23:25 > 0:23:28I don't know what she's doing. It's just...
0:23:28 > 0:23:31Well, she's put some spun sugarwork on top!
0:23:31 > 0:23:33But look, it's a mess.
0:23:33 > 0:23:35It's like, "I know, I'll put on some sugarwork."
0:23:35 > 0:23:37It is now that you've played around with it!
0:23:37 > 0:23:41I think the jelly's delicious, it's really sharp,
0:23:41 > 0:23:42beautiful texture.
0:23:42 > 0:23:47But that's about as far as it goes, really.
0:23:47 > 0:23:50And the idea is then obviously to help yourself with the ice cream.
0:23:50 > 0:23:55This is very dinner party-ish, and then this is very fairground.
0:23:55 > 0:23:57So I don't think it really works.
0:23:57 > 0:24:01There's no excuse for the pot, really. It could just be in a bowl.
0:24:01 > 0:24:05You notice as you're cutting it, you should have that crunchy thing to it, and there's not.
0:24:05 > 0:24:08And then when you taste it, you see that it's chewy.
0:24:08 > 0:24:12With every other one of Lisa's dishes, there was a clear sense of direction.
0:24:12 > 0:24:16You knew what she was aiming at. You knew the result that she wanted to achieve.
0:24:16 > 0:24:18This, you simply don't know.
0:24:18 > 0:24:21You just wonder, what was going through her mind?
0:24:21 > 0:24:24I think if that's the feeling you get when you come away from it,
0:24:24 > 0:24:27then you feel this is not a pudding which has been properly realised.
0:24:27 > 0:24:30Do her competitors agree with the judges,
0:24:30 > 0:24:32or are they blinded by her reputation?
0:24:34 > 0:24:37Whoa! The raspberries are really tart.
0:24:37 > 0:24:39The jelly's very, very tart, too.
0:24:39 > 0:24:41Very sharp, it goes straight to your glands.
0:24:41 > 0:24:43The jelly, yeah, it is tart,
0:24:43 > 0:24:46but I think it freshens the dish up so much.
0:24:46 > 0:24:48And the ice cream's not overly sweet, either.
0:24:48 > 0:24:50I think it's brilliant.
0:24:50 > 0:24:55For me, I don't think there's one element of that dish which is not perfect.
0:24:57 > 0:25:03For a chef of Lisa Allen's undoubted brilliance, this pudding was a serious disappointment.
0:25:03 > 0:25:05Rollover pavlova for me.
0:25:05 > 0:25:07It's a six.
0:25:07 > 0:25:10I don't know what's happened. This was a complete raspberry,
0:25:10 > 0:25:12it felt like the kitchen sink.
0:25:12 > 0:25:19Bit of sugarwork, bit of jelly, pavlova, sheep's milk ice cream, a complete and utter mess. Five.
0:25:19 > 0:25:24She will be disappointed, she can do so much better, but I'm afraid it is just a six from me.
0:25:24 > 0:25:29Lisa's a great cook, but I begin to think she's no good at puddings.
0:25:29 > 0:25:31So it's a four.
0:25:33 > 0:25:35Aktar's next to be scrutinised.
0:25:35 > 0:25:37Despite giving himself a mountain to climb
0:25:37 > 0:25:41with his elaborate array of Indian-inspired desserts,
0:25:41 > 0:25:43including chai panna cotta, coconut sorbet,
0:25:43 > 0:25:46mango shirkhand and strawberry samosas,
0:25:46 > 0:25:48he's overflowing with confidence.
0:25:48 > 0:25:53The flavours are very simple, nothing too heavy, hopefully top three.
0:25:53 > 0:25:55That's the plan. You've got to keep your chin up.
0:25:55 > 0:25:58Aktar struggled with this dish in the heats.
0:25:58 > 0:26:02Today he must make sure all the flavours are perfectly balanced.
0:26:02 > 0:26:04What are you grinding in this machine of yours?
0:26:04 > 0:26:08I am making mint sherbet to go with my strawberry samosa, so...
0:26:08 > 0:26:13I had a taste of Aktar's mint sherbet. It blew the head off me.
0:26:13 > 0:26:17It's very, very strong. You need to watch what he's putting on his plate when he goes to dress.
0:26:17 > 0:26:22The judges criticised Aktar for serving his dessert in individual boxes,
0:26:22 > 0:26:25so this time he's gone for one big platter.
0:26:25 > 0:26:28His new presentation has caught Tom's attention.
0:26:28 > 0:26:31- OK, Aktar?- Yeah, I'm good.
0:26:31 > 0:26:33This looks, er, very pretty.
0:26:33 > 0:26:36I'm trying to do the whole Indian thing,
0:26:36 > 0:26:41they like putting flowers on everything, put garlands on their guests, I'm sure you've seen it.
0:26:41 > 0:26:48Is it not flowers because there's a female guest chef judge in there today?
0:26:48 > 0:26:52- That might have something... I mean, the pink, you know!- Nice touch!
0:26:52 > 0:26:55Just trying to keep the ladies happy, you know!
0:26:55 > 0:27:00Then Andrew, sensing competition with his own dessert, joins in.
0:27:00 > 0:27:04- What's the box for? - That's pink as well, chef.
0:27:04 > 0:27:07That's for Pru. Pink's for Pru.
0:27:07 > 0:27:12Ignoring the taunts, Aktar caramelises the sugar on the alphonso mango,
0:27:12 > 0:27:17then places gold leaf on the chai panna cottas and lightly fries the strawberry samosas.
0:27:17 > 0:27:24In a final bid for theatricality, he then adds dry ice before his platter is boxed and sent out to the judges.
0:27:27 > 0:27:30And Tom is seriously worried.
0:27:30 > 0:27:33You want to undo the ribbon of Aktar's and see what's underneath.
0:27:33 > 0:27:37That, I think, is very clever, because it's a little bit understated,
0:27:37 > 0:27:41it's not a firework show, but it makes you want to get in there.
0:27:41 > 0:27:43What will the judges make of it?
0:27:43 > 0:27:45Mmm.
0:27:45 > 0:27:48- Looks fantastic.- It is an absolute feast for the eyes.
0:27:48 > 0:27:51The question is, is it a feast for the mouth as well?
0:27:51 > 0:27:55Look at that, like a little brulee.
0:27:55 > 0:27:59- Perfect. - You look at it and you think it's a brulee, but actually it's yoghurt.
0:27:59 > 0:28:02I think the mango, you could put the mango through it.
0:28:02 > 0:28:06In a way, it is a breakfast thing. It tastes nice but it could be better.
0:28:06 > 0:28:12The pastry on the samosa is absolutely exquisite, it's so delicate, it's so fine.
0:28:12 > 0:28:13Very nice.
0:28:13 > 0:28:16The panna cotta has got a great wobble on it.
0:28:16 > 0:28:17I really don't like gold leaf.
0:28:17 > 0:28:20Gold leaf should be for books and ceilings as far as I'm concerned.
0:28:20 > 0:28:25Where's your sense of celebration? You've suddenly become like a puritan monk.
0:28:25 > 0:28:31This is four very separate individual items that I don't think work in harmony at all.
0:28:31 > 0:28:34If you just put your spoon in that and that together,
0:28:34 > 0:28:36or that and that together, they go beautifully!
0:28:36 > 0:28:41Texturally, if I can be all cheffy about it, I think the panna cotta's amazing,
0:28:41 > 0:28:45but all I've got in my mouth now is cardamom. It's too powerful.
0:28:45 > 0:28:50- I think this is far too sweet. - There are contrasts in here, they work off each other.
0:28:50 > 0:28:53- You shouldn't have to tell people to have a bit...- I'm not!
0:28:53 > 0:28:59- You are!- Excuse me, that was the way I ate it.
0:28:59 > 0:29:03All it requires is a little bit of intelligence to eat this pudding.
0:29:03 > 0:29:07The trouble is that neither you nor Oliver are prepared to show it!
0:29:07 > 0:29:11While you two are bickering, I'm just quietly hoovering it all up.
0:29:11 > 0:29:16A mixed reaction from the judges. Will this dish hit the mark with his rivals?
0:29:16 > 0:29:21- Spoons. One for you. - What shall we try first?
0:29:21 > 0:29:23Ice cream.
0:29:23 > 0:29:25- What flavour was it? - Coconut and lime, I think he said.
0:29:27 > 0:29:31Oh. Refreshing.
0:29:31 > 0:29:35I like that. I've never had a strawberry samosa before.
0:29:35 > 0:29:36The strawberry's not too sweet.
0:29:36 > 0:29:38The pastry's really nice.
0:29:38 > 0:29:42For me I'd say there's maybe a bit too much acidity in that sherbet for me.
0:29:42 > 0:29:45And there's a lot on the plate. If it's too much, it just kills it.
0:29:45 > 0:29:47- Brulee?- Go for it.
0:29:47 > 0:29:53That mango brulee and cardamom is brilliant.
0:29:53 > 0:29:55- Yeah, that's my favourite so far. - Yeah.
0:29:59 > 0:30:02I thought it was a delicious pudding.
0:30:02 > 0:30:07My only trouble with it was that you had to have all those four puddings to yourself,
0:30:07 > 0:30:09because you needed to eat them together.
0:30:09 > 0:30:14You couldn't pick and mix, you couldn't share, and so it's a seven.
0:30:14 > 0:30:17Aktar's tuck box made me want to tuck in,
0:30:17 > 0:30:21and I did with pleasure, and so I'm going to give it an eight.
0:30:21 > 0:30:23For me, the wedding box did not live up to it.
0:30:23 > 0:30:29It had all the expectation of being amazing but it really wasn't. For me, it's just a six.
0:30:29 > 0:30:33I felt like Aktar was setting us a test of endurance here.
0:30:33 > 0:30:36Oh, dear! Five.
0:30:37 > 0:30:42Will this score be enough to get Aktar the top three ranking he desperately wants?
0:30:43 > 0:30:45With five dishes served and three to go,
0:30:45 > 0:30:49the chefs are speculating on what the judges might be looking for.
0:30:49 > 0:30:52Who knows? I got it completely wrong yesterday.
0:30:52 > 0:30:54- It's tough to call.- It is.
0:30:54 > 0:30:59The competition all week has been extremely tough
0:30:59 > 0:31:01and high standard.
0:31:01 > 0:31:05We all want to get people from our community to the banquet. There's a lot riding on this.
0:31:05 > 0:31:09- Oh, definitely.- The dishes, the people, the whole lot.
0:31:09 > 0:31:11Everything. It's massive.
0:31:17 > 0:31:21The next three chefs into the kitchen are main course champion Tom Kerridge,
0:31:21 > 0:31:26Andrew Pern, still to win his first top three, and first-timer Michael Smith.
0:31:26 > 0:31:29- Here we go.- All right? How we doing, chief?
0:31:29 > 0:31:33- Meringues.- Baby ones are mine. - You've got a meringue day.
0:31:33 > 0:31:36- It's meringue central today. - Meringues all over the place.
0:31:36 > 0:31:41With around 100 perfect meringues to make, Michael's brought in some help.
0:31:41 > 0:31:44- You need a big mixer for that. - I've got one over here.
0:31:44 > 0:31:49- That is a big mixer. - Specially delivered from Scotland. - That's a mighty friend.
0:31:49 > 0:31:53Are you cooking for the banquet already with a mixer that size?
0:31:53 > 0:31:55- Four people.- No, it's for a banquet.
0:31:55 > 0:31:56He-hey!
0:31:57 > 0:31:59Scotland are back in the room!
0:31:59 > 0:32:02Tom will be the first to the pass.
0:32:02 > 0:32:04He's serving strawberries and cream pick your own
0:32:04 > 0:32:07accompanied by liquorice-flavoured meringue,
0:32:07 > 0:32:09strawberry sorbet and strawberry jelly.
0:32:09 > 0:32:12It was completely style over content.
0:32:12 > 0:32:16I thought he spent an awful lot of time looking at the theatrics of the dish,
0:32:16 > 0:32:20but when it came down to the taste, the taste really failed on all levels.
0:32:20 > 0:32:22That marks out the real key players.
0:32:22 > 0:32:28Less is more, like we've said, but everything that is less has to be immaculate, spot on.
0:32:28 > 0:32:30Pick your own, it's a fantastic idea, really.
0:32:30 > 0:32:33All you have to do is dollop some first-class cream over it,
0:32:33 > 0:32:35a sprinkling of sugar, and we're away.
0:32:35 > 0:32:38Yesterday, this former champion's pork dish
0:32:38 > 0:32:42outshone the others with incredible presentation, including hay bales.
0:32:42 > 0:32:46Now the chefs are waiting to see what he's planning for his dessert.
0:32:46 > 0:32:49Golden eagle going to fly into the judging chamber
0:32:49 > 0:32:52and deliver your strawberries? THEY LAUGH
0:32:52 > 0:32:56- What's going to happen today? - Strawberries and cream.
0:32:56 > 0:32:58Very simple.
0:32:58 > 0:33:02To up his chances of making it on to the final menu, Tom needs to do well today.
0:33:02 > 0:33:07And after yesterday's theatrics, the other chefs are keeping close tabs on him.
0:33:07 > 0:33:10I think Tom's going to pull something out of his back pocket.
0:33:10 > 0:33:13He's walking round saying, "I'm doing strawberries and cream,"
0:33:13 > 0:33:18with a little grin on his face, so I'm assuming that we're going to see something pretty special, I think.
0:33:18 > 0:33:22Last time, although his dessert scored highly in the heats,
0:33:22 > 0:33:25it failed to win the judges over, so he's made some tweaks.
0:33:25 > 0:33:27Gardeners' World just going past.
0:33:27 > 0:33:31Another unassuming garnish from Mr Kerridge.
0:33:31 > 0:33:35Not only is he making the judges pick their own fruit, he's serving the other elements
0:33:35 > 0:33:39in strawberry punnets for sharing, rather than plating them individually.
0:33:39 > 0:33:45Tom's dessert has got Andrew seriously worried about his own hopes of making the top three now.
0:33:45 > 0:33:50He seems to hit the nail on the head every time, with getting everything right -
0:33:50 > 0:33:54the vivid ideas, and that sort of entertainment which he brings.
0:33:54 > 0:33:59As Tom brings his dessert to the pass, the other chefs feel the fear.
0:33:59 > 0:34:03There we go, chaps. Go careful with her.
0:34:03 > 0:34:05I'm telling you what, that is frightening.
0:34:05 > 0:34:08- You have really pulled it out of the bag this time, big boy.- BLEEP.
0:34:08 > 0:34:10That looks amazing.
0:34:11 > 0:34:16Tom also has very high hopes for his chances in this round.
0:34:16 > 0:34:21I think my dessert should be in the top three.
0:34:21 > 0:34:25I think it should. It looks great, I'm really happy with it.
0:34:25 > 0:34:28- Wow!- The garden's arrived!
0:34:30 > 0:34:32I wish I could grow strawberries like that.
0:34:32 > 0:34:36- Mine never look like that. - There we go, some for you.
0:34:36 > 0:34:39So, superabundance of strawberries.
0:34:39 > 0:34:41I did want to have some PYO ones.
0:34:41 > 0:34:44In this respect, it's an absolutely fantastic dessert.
0:34:44 > 0:34:46It's very interactive, we've all had to share,
0:34:46 > 0:34:49we've all had to do something for one another.
0:34:49 > 0:34:52It's like being back in the playground, really, isn't it?
0:34:52 > 0:34:54This is a pudding to play with.
0:34:54 > 0:34:56I think it's great. The problem I have,
0:34:56 > 0:35:01is I don't particularly like the flavour of most of it.
0:35:01 > 0:35:04I think Tom has gone completely to town on the idea
0:35:04 > 0:35:08and then the gastronomy is left behind.
0:35:08 > 0:35:12I think with the jelly, it could be slightly looser.
0:35:12 > 0:35:14I think there's an acidity that it doesn't need.
0:35:14 > 0:35:18The other thing to me which has badly let the side down,
0:35:18 > 0:35:24as far as I'm concerned, aerated cream has no place near even the most mediocre of strawberries.
0:35:24 > 0:35:27The jelly I think is actually too strong.
0:35:27 > 0:35:32I think he's got vinegar in there, there's some acidity that's coming through.
0:35:32 > 0:35:35We've got a great concept here, but we haven't got,
0:35:35 > 0:35:38I'm afraid, I think, a great pudding.
0:35:38 > 0:35:43So the judges are still not bowled over by Tom's dessert.
0:35:43 > 0:35:47Will his fellow chefs agree that it's a triumph of presentation over taste?
0:35:47 > 0:35:50For visual aspect, he's won hands down.
0:35:50 > 0:35:55- Got a bit of theatre there.- Without a doubt.- A little bit of sorbet.
0:35:55 > 0:35:58It's really fresh, and a lot of flavour to it.
0:35:58 > 0:36:00That's really good.
0:36:00 > 0:36:04- Those meringues are great. - You can't get fresher than that, can you?
0:36:04 > 0:36:06That's interaction to you.
0:36:06 > 0:36:10You're pulling them off, digging in here, get some more of that in you.
0:36:10 > 0:36:11It's great.
0:36:13 > 0:36:18I love the pick your own element but I hated the fluffy cream bit.
0:36:18 > 0:36:20Strawberries deserve better - seven.
0:36:20 > 0:36:24I thought the whole pick your own thing was amazing and great,
0:36:24 > 0:36:26but nothing tasted very good.
0:36:26 > 0:36:29I just was disappointed in it. I gave it a six.
0:36:29 > 0:36:33I feel a bit funny about this because Tom's responded to what we asked him to do.
0:36:33 > 0:36:35He's made the whole pudding far more interactive
0:36:35 > 0:36:38but forgot about the content of the pudding.
0:36:38 > 0:36:41These strawberry fields are not forever, six.
0:36:41 > 0:36:45Visually and conceptually, I thought it was absolutely spot-on.
0:36:45 > 0:36:46He understood what he needed to do.
0:36:46 > 0:36:49When he executed it, it was very poorly done.
0:36:49 > 0:36:51For that, I'm giving it a six.
0:36:51 > 0:36:55A disappointing score for Tom, then.
0:36:55 > 0:36:59Scotland's Michael Smith is next to serve.
0:36:59 > 0:37:01After a disastrous start to the week,
0:37:01 > 0:37:03he now rivals Lisa with two top three spots.
0:37:03 > 0:37:05He's hoping to make it a hat-trick with his
0:37:05 > 0:37:08oatmeal and hazelnut meringues with raspberries and cream.
0:37:08 > 0:37:10I mean business with the pudding.
0:37:10 > 0:37:13There's a few hidden surprises in there.
0:37:13 > 0:37:16I really want Scotland to finish with a big bang.
0:37:16 > 0:37:21Michael's spent all afternoon making the many meringues needed to construct his tower.
0:37:21 > 0:37:24Michael's been cooking some great dishes
0:37:24 > 0:37:29and his simplicity is really, really fantastic.
0:37:29 > 0:37:33As he carefully assembles his dessert, his rivals watch anxiously.
0:37:33 > 0:37:36Is he about to pull another winner out of the bag?
0:37:36 > 0:37:39Is he going to bribe the judges with the whisky?
0:37:39 > 0:37:43Why not? A good idea if it works.
0:37:43 > 0:37:46It's definitely going to be a spectacle on the table
0:37:46 > 0:37:49because there's so much height on it and the way it's presented.
0:37:49 > 0:37:51Could be the one to get three in the top three?
0:37:51 > 0:37:57He's on a roll, isn't he? He had one bad day and that's it.
0:37:57 > 0:38:01- He's kind of...- Pulled it back big-time.- Pulled it back big-time.
0:38:01 > 0:38:05Michael finishes the tower with freeze-dried raspberries,
0:38:05 > 0:38:07shards of honeycomb and raspberry paper.
0:38:07 > 0:38:10But Tom is distinctly unimpressed.
0:38:10 > 0:38:15Just to me, it lacked that magic spark.
0:38:15 > 0:38:18It looked spectacular, but as I was looking at it,
0:38:18 > 0:38:21it didn't make me want to dive in and start eating it.
0:38:21 > 0:38:23Michael brings his meringue tower to the pass,
0:38:23 > 0:38:26hoping it'll prove to be another show-stopper.
0:38:26 > 0:38:30OK, just tell them to go crazy.
0:38:31 > 0:38:35I think my dish should bring fun, it should bring a visual spectacle,
0:38:35 > 0:38:38hopefully it's got all of those things.
0:38:38 > 0:38:41After that, I'd really love people to dig in and stuff their faces.
0:38:41 > 0:38:48- It's a Philip Treacy hat. - An Ascot hat.- Carmen Miranda hat.
0:38:48 > 0:38:53- It's fabulous. Absolutely fabulous. - I think it looks better.
0:38:53 > 0:38:55I think part of the genius of this dish
0:38:55 > 0:38:58is that you have to help yourself with your fingers.
0:38:58 > 0:39:00Everybody's got to reach out.
0:39:00 > 0:39:04It's not, "Can I serve you?" It's grab for yourself.
0:39:04 > 0:39:08Thank you. If you'd be so kind as to remove the bottle from the middle.
0:39:08 > 0:39:10Oh, you can pull it out, can't you?
0:39:10 > 0:39:12Out she comes.
0:39:12 > 0:39:17It is as I remember it, a monument of meringue.
0:39:17 > 0:39:20It's far better than before. I can actually taste the oatmeal now.
0:39:20 > 0:39:23There's far more flavour, far more flavour in the cream.
0:39:23 > 0:39:25It's a much better pudding.
0:39:25 > 0:39:27The oatmeal's right, it really enhances it.
0:39:27 > 0:39:32It cuts that sweetness, it gives that nuttiness, it's very good.
0:39:32 > 0:39:36What I really love about it, it has vulgarity.
0:39:36 > 0:39:38It's not Eiffel Tower, this is the Blackpool Tower.
0:39:38 > 0:39:41That's what it is, Blackpool Tower in meringue.
0:39:41 > 0:39:43I just don't think you can fault it.
0:39:43 > 0:39:45It is faultless.
0:39:45 > 0:39:49Michael has really gone to town on the spirit of the competition.
0:39:49 > 0:39:52I think there are more gastronomic dishes,
0:39:52 > 0:39:54but I don't think it's un-gastronomic.
0:39:54 > 0:39:57Anybody who finishes on this particular dessert
0:39:57 > 0:40:01will go wobbling off into the night, having been seriously well fed.
0:40:01 > 0:40:04Cheers.
0:40:04 > 0:40:06A positive reaction from the judges.
0:40:06 > 0:40:11Will his rivals go mad for his meringues too?
0:40:11 > 0:40:13It's a great sharing aspect.
0:40:13 > 0:40:15I think the flavours and the visual aspect's lovely.
0:40:15 > 0:40:21The raspberry is very nice. It cuts the sweetness, doesn't it?
0:40:21 > 0:40:24I don't know if the meringue is crunchy enough for me.
0:40:24 > 0:40:28It's very chewy. It goes into a ball in your mouth.
0:40:28 > 0:40:29Like chewing gum.
0:40:29 > 0:40:32It's got no definite texture to it.
0:40:32 > 0:40:36It's quite brittle, isn't it? I see what you're saying.
0:40:36 > 0:40:41I'm not crazy about it. I'd rather have traditional meringue.
0:40:41 > 0:40:44I've had half of one and I'm done.
0:40:46 > 0:40:48The meringues were amazing,
0:40:48 > 0:40:50it was genius with the whisky at the end.
0:40:50 > 0:40:52For that, I'm giving it a nine.
0:40:52 > 0:40:56It is a Mad Hatter pudding, great for Leadenhall,
0:40:56 > 0:41:00slight question over the gastronomy but beautiful piece of work, eight.
0:41:00 > 0:41:05My worry about it was, does it show the skill
0:41:05 > 0:41:07and delicacy that we're after?
0:41:07 > 0:41:11I think not. So I'm giving it an eight.
0:41:11 > 0:41:15Michael's mountain of meringue, what a marvellous monument of a pudding.
0:41:15 > 0:41:17This is a very competitive area,
0:41:17 > 0:41:19there's been some very technical cooking.
0:41:19 > 0:41:22This wasn't quite up there, so it's eight for me.
0:41:22 > 0:41:27A very respectable result, piling more pressure on Andrew,
0:41:27 > 0:41:29who has to get a top three ranking today
0:41:29 > 0:41:31or has no chance of going to the banquet.
0:41:31 > 0:41:35He's hoping his celebration of Yorkshire rhubarb,
0:41:35 > 0:41:38including rhubarb jelly and custard, rhubarb schnapps
0:41:38 > 0:41:40and rhubarb and pistachio filled Yorkshire puddings
0:41:40 > 0:41:43will be the dish that gets him in the running.
0:41:43 > 0:41:46Andrew's pudding was literally a case of
0:41:46 > 0:41:48rhubarb, rhubarb, rhubarb, rhubarb, rhubarb.
0:41:48 > 0:41:52I hope he leaves it exactly as it was,
0:41:52 > 0:41:55because if he comes in with anything different, I shall cry,
0:41:55 > 0:41:57because that was the most delicious dish.
0:41:57 > 0:41:58I agree with you.
0:41:58 > 0:42:02If he touches this, I'm going to be really upset because it was perfect.
0:42:02 > 0:42:03A thing of great beauty.
0:42:03 > 0:42:06The fact that he hasn't made it into the top three,
0:42:06 > 0:42:09I think will be really rankling with him.
0:42:09 > 0:42:12I expect he'll be making a huge effort today.
0:42:12 > 0:42:14Andrew's had a difficult week.
0:42:14 > 0:42:17His first two courses bombed, and yesterday,
0:42:17 > 0:42:21the narrowly missed out on a top-three spot for his suckling pig,
0:42:21 > 0:42:24the dish he had high hopes for.
0:42:24 > 0:42:28It's his last chance to prove himself, as Chris is quick to remind him.
0:42:28 > 0:42:33- Are you nervous? - No, not really.- Have you seen Lisa's?
0:42:33 > 0:42:36What do you think so far?
0:42:36 > 0:42:38Good again, it's high standard.
0:42:38 > 0:42:41Every course has been, like, one, two, three, four.
0:42:41 > 0:42:43You can but try.
0:42:43 > 0:42:44With so much to do,
0:42:44 > 0:42:49Andrew quickly gets on with making his pistachio cream.
0:42:49 > 0:42:52If you don't make a course then it changes the whole thing.
0:42:52 > 0:42:54It's up to us to still push on.
0:42:54 > 0:42:57The competition's not over till it is over.
0:42:57 > 0:43:00In the heat, Andrew had trouble with his elderflower rice pudding,
0:43:00 > 0:43:02and with so much at stake,
0:43:02 > 0:43:04he can't afford for anything to go wrong today.
0:43:04 > 0:43:07Have you made it any special way or just normal?
0:43:07 > 0:43:13Elderflower cordial. It's got quite a lot of citric acid in it.
0:43:13 > 0:43:15It kept splitting in the heat.
0:43:15 > 0:43:20I've been adding it gradually so I don't have any dramas.
0:43:20 > 0:43:24He then puts pistachio cream and rhubarb compote into his Yorkshire puddings,
0:43:24 > 0:43:28hoping his dessert is good enough to get the high marks he badly needs.
0:43:28 > 0:43:30You think this will get in the top three?
0:43:30 > 0:43:35Yes, the comments that I got back from the judges last time were brilliant.
0:43:35 > 0:43:37Hopefully, same again.
0:43:37 > 0:43:39Andrew pours out his rhubarb schnapps
0:43:39 > 0:43:41and puts it on his silver stand,
0:43:41 > 0:43:44bringing everything to the pass under the gaze of the chefs.
0:43:44 > 0:43:45There we are, sir.
0:43:45 > 0:43:48That's what's known as a celebration of Yorkshire rhubarb.
0:43:48 > 0:43:52He's been very quiet all day. He knew this was his last chance.
0:43:52 > 0:43:57It looked like a lovely, sweet, tea room kind of dessert,
0:43:57 > 0:44:00and if he's nailed that, that could be a top three contender.
0:44:02 > 0:44:05Will this dish turn it around for Andrew,
0:44:05 > 0:44:10or will the sheer standard of the competition push him down the rankings again?
0:44:10 > 0:44:13I hope that's going to be my top three dish this week.
0:44:13 > 0:44:15So, fingers crossed.
0:44:15 > 0:44:17What do you think, Angela?
0:44:17 > 0:44:22I feel that I've gone back into a Jane Austen novel.
0:44:22 > 0:44:25I really do feel I could be having high tea somewhere.
0:44:25 > 0:44:26It looks fabulous.
0:44:26 > 0:44:28It's a very smart idea.
0:44:31 > 0:44:34Not too sweet, distinct flavour of rhubarb
0:44:34 > 0:44:38and perfume from star anise which goes particularly well with rhubarb.
0:44:38 > 0:44:42I've just taken a bite of this little Yorkshire pudding
0:44:42 > 0:44:46and I'd forgotten it's stuffed full of pistachio custard.
0:44:46 > 0:44:51It's divine. So far, so good.
0:44:51 > 0:44:53I have to say, I've eaten my Yorkshire pudding.
0:44:53 > 0:44:55That's the best thing I've eaten so far today.
0:44:55 > 0:44:58By and large, I'm against these mini desserts on a thing,
0:44:58 > 0:45:00but I think he's really pulled it off here.
0:45:00 > 0:45:05I'm quite excited to try everything because it sort of looks like it's going to be good.
0:45:05 > 0:45:09I mean, I think rice pudding, rhubarb, I think great combination.
0:45:09 > 0:45:12My only thing, it's hard. It's sticking in my teeth.
0:45:12 > 0:45:13It's not quite cooked.
0:45:13 > 0:45:17The balance between the sharp fruit and the creaminess,
0:45:17 > 0:45:20which is an essential part of any English pudding,
0:45:20 > 0:45:24that wonderful sense of indulgence is just right.
0:45:24 > 0:45:25Oliver is silenced.
0:45:25 > 0:45:28You cannot really get much better than that as testament
0:45:28 > 0:45:30that it's good food.
0:45:30 > 0:45:33I'm really happy with this dessert.
0:45:33 > 0:45:37It's one of those things that, you know, makes the competition worthwhile for me.
0:45:38 > 0:45:41So, are the other chefs convinced this is the dish
0:45:41 > 0:45:44that will put Andrew back in the game?
0:45:44 > 0:45:47- The pistachio's lovely, isn't it?- Yeah.
0:45:47 > 0:45:50- Hywel, you've done a trifle, what do you think?- I think it's lovely.
0:45:50 > 0:45:53It's a nice balance, isn't it? The chunks of blood orange are lovely.
0:45:53 > 0:45:56The blood orange is beautiful, works really well with the rhubarb.
0:45:56 > 0:45:59The Yorkshire pudding's really nice, really beautiful.
0:45:59 > 0:46:01Not sold on the rice pudding?
0:46:01 > 0:46:03Has it got a slight bite to it?
0:46:03 > 0:46:07I got a little bit of a bite, but it's a bit of a...
0:46:07 > 0:46:09It's a preference thing.
0:46:09 > 0:46:12That rice is just on the edge, I think.
0:46:14 > 0:46:19This was an artist's palette of rhubarb, nine.
0:46:19 > 0:46:23Do you know, the first time we got this dish, it was perfection.
0:46:23 > 0:46:28And I just prayed that Andrew would do the same thing again, exactly.
0:46:28 > 0:46:33And he very nearly did, but he missed it on the rice pudding.
0:46:33 > 0:46:36That rice wasn't cooked.
0:46:36 > 0:46:38So it's a nine.
0:46:38 > 0:46:41Andrew has demonstrated an enormous amount of skill here.
0:46:41 > 0:46:44He's taken one primary ingredient, rhubarb,
0:46:44 > 0:46:45and treated it so beautifully.
0:46:45 > 0:46:49Teeny-weeny hitch on the rice. Otherwise, a nine.
0:46:49 > 0:46:53If only he'd cooked that rice pudding, I would have given it a ten.
0:46:53 > 0:46:55Instead I'm going to give it a nine.
0:46:55 > 0:46:58An excellent result at last for Andrew.
0:47:02 > 0:47:05After eight weeks of furious competition,
0:47:05 > 0:47:07the last dish has been cooked.
0:47:07 > 0:47:11Very soon, the judges will be picking their perfect banquet menu,
0:47:11 > 0:47:14but which three desserts will go into the mix?
0:47:14 > 0:47:19If I was a gambling man, I would say Lisa,
0:47:19 > 0:47:22then me, and I think Tom.
0:47:22 > 0:47:24Tom has to get it.
0:47:30 > 0:47:31Good evening, chefs.
0:47:33 > 0:47:37And now I have to announce the rankings in reverse order as usual.
0:47:39 > 0:47:42So, in eighth place,
0:47:42 > 0:47:44it's...
0:47:48 > 0:47:50Lisa.
0:47:50 > 0:47:54I'm sure that will come as something of a shock to you, Lisa.
0:47:54 > 0:47:57Yeah. It is a shock, but...
0:47:58 > 0:48:02We felt there were one or two technical issues with your pavlova.
0:48:02 > 0:48:05And you were marked accordingly, I'm afraid.
0:48:06 > 0:48:10In seventh place, it's...
0:48:13 > 0:48:14Tom.
0:48:16 > 0:48:22- Is that a shock, Tom? - It is a bit of a shock, yeah.
0:48:22 > 0:48:26We were absolutely thrilled when your stuff walked in. It was terrific.
0:48:26 > 0:48:31Unfortunately, on the palate it wasn't so good. I'm sorry.
0:48:31 > 0:48:33No problem.
0:48:33 > 0:48:36Not far ahead of Tom in sixth place is...
0:48:41 > 0:48:42Aktar.
0:48:44 > 0:48:46It was a great looker, Aktar.
0:48:46 > 0:48:49And you must have thought you were on to a winner there.
0:48:49 > 0:48:51I was trying very hard.
0:48:51 > 0:48:54I have to tell you there was disagreement in this matter,
0:48:54 > 0:48:56and I loved it.
0:48:56 > 0:48:59But, you know, we sometimes disagree with each other.
0:48:59 > 0:49:02Now, in fifth place is...
0:49:07 > 0:49:08Chris.
0:49:09 > 0:49:12Is that relief or is that surprise?
0:49:12 > 0:49:16I thought it was a really good celebratory dish and had interaction.
0:49:16 > 0:49:19I don't think you should be so hard on yourself, it is just very tough today.
0:49:19 > 0:49:21Thank you very much.
0:49:22 > 0:49:27We've now reached fourth position, and the chefs remaining are Andrew,
0:49:27 > 0:49:31Michael, Paul and Hywel.
0:49:31 > 0:49:35But one of you, I'm afraid, is going to miss out on our top three slot.
0:49:35 > 0:49:41And I can announce that in fourth place is...
0:49:48 > 0:49:51Hywel. Which means in no particular order,
0:49:51 > 0:49:54the top three are Andrew, Paul and Michael.
0:49:54 > 0:49:57You can tell it's been a long week!
0:50:00 > 0:50:02Please would you go back to the kitchen
0:50:02 > 0:50:05while we carry out our deliberations? Thank you very much indeed.
0:50:05 > 0:50:06Guys, well done.
0:50:06 > 0:50:10It's a fantastic result for Paul, Michael and especially Andrew,
0:50:10 > 0:50:14who's finally in with a chance to go to the banquet.
0:50:14 > 0:50:15Absolutely brilliant.
0:50:15 > 0:50:19This dessert, I think, could be the perfect end to the banquet. I'm a lot happier now.
0:50:19 > 0:50:21I've been on a rollercoaster this week,
0:50:21 > 0:50:24starting at the bottom, fish course, top three.
0:50:24 > 0:50:26Then main course, top three, pudding, top three.
0:50:26 > 0:50:29I'm chuffed to bits with that.
0:50:29 > 0:50:33When I heard my name, my eyes just welled up and I just looked at the ground and thought
0:50:33 > 0:50:34"I can't cry on Great British Menu."
0:50:35 > 0:50:39The three judges now face the toughest decision of all,
0:50:39 > 0:50:43choosing the final menu for the banquet from the top dishes from each course.
0:50:43 > 0:50:45Well, it's part two of D-Day.
0:50:45 > 0:50:49We've done the deserts and now it is decision time. It is menu making.
0:50:49 > 0:50:52I'm going to vote for that one. I want that one.
0:50:52 > 0:50:55Michael has three chances to win his place.
0:50:55 > 0:50:58Each day I seem to be getting closer and closer to that final banquet.
0:50:58 > 0:51:00I'm almost envisaging the party in my head,
0:51:00 > 0:51:03and Scotland's going to be there in some shape or form.
0:51:03 > 0:51:06Paul and Lisa have two chances, and the others just one.
0:51:06 > 0:51:10Yeah, I'm really, really nervous waiting for the scores. I'm churning up inside.
0:51:10 > 0:51:14The chosen dishes will have to get the party started
0:51:14 > 0:51:16and keep people talking.
0:51:16 > 0:51:18There has to be an element of drama in Leadenhall Market.
0:51:18 > 0:51:24There has to be this, you know, you have to take that out, for example. You've got to take it out.
0:51:24 > 0:51:28If I didn't get into the banquet, I'd be really, really gutted.
0:51:28 > 0:51:30But if I was to get into it, it would blow me away.
0:51:30 > 0:51:33It would flip my whole life upside down.
0:51:33 > 0:51:36Selecting the dishes for the perfect menu won't be easy.
0:51:36 > 0:51:38Each course must complement the next.
0:51:38 > 0:51:44To remind you, these were two outstanding dishes by any standards.
0:51:44 > 0:51:48And the banquet must be the meal of a lifetime for all the unsung heroes
0:51:48 > 0:51:52around the country who work tirelessly to bring people together
0:51:52 > 0:51:55and have inspired the chefs in this competition.
0:51:55 > 0:52:00You see that. You can see that being carried in, can't you? It being sorted out,
0:52:00 > 0:52:02handed round, people helping themselves.
0:52:02 > 0:52:05I would love to get to that banquet and take the guys in the community.
0:52:05 > 0:52:07It would be an honour to cook for them.
0:52:09 > 0:52:11I'm really nervous at the moment.
0:52:11 > 0:52:13- I want this. - We haven't got a main course.
0:52:13 > 0:52:16I don't care. The pudding is most important.
0:52:16 > 0:52:19That's the fish course, that's the fish course.
0:52:19 > 0:52:23I absolutely 100% hope it's Wales.
0:52:23 > 0:52:24- You love this.- I did.
0:52:26 > 0:52:30- No, get off. You can't have it. - I think we've got a menu now.
0:52:30 > 0:52:32The majority rules, go away.
0:52:32 > 0:52:34- Good luck, everyone.- Yeah.
0:52:34 > 0:52:38Finally, after much heated debate, a decision is made.
0:52:38 > 0:52:40This is going to make everybody,
0:52:40 > 0:52:45everybody in Leadenhall Market at the banquet happy as Larry.
0:52:45 > 0:52:46It has made me happy.
0:52:46 > 0:52:49It's going to look great and it will look good when it comes in.
0:52:49 > 0:52:52I just would like eight courses.
0:52:54 > 0:52:58For the chefs, the moment of reckoning has arrived.
0:53:03 > 0:53:09It's been a long, hard week, but we have made our decision.
0:53:09 > 0:53:12It gives us great pleasure to announce the dishes that will
0:53:12 > 0:53:14make up the People's Banquet.
0:53:16 > 0:53:20So, first, the all-important starter.
0:53:20 > 0:53:22Now, in contention we have
0:53:22 > 0:53:24Lisa's pork,
0:53:24 > 0:53:27Hywel's soup
0:53:27 > 0:53:29and Chris's chicken.
0:53:29 > 0:53:31So who's it going to be?
0:53:32 > 0:53:36Well, I can reveal that the chef going forward to the final banquet
0:53:36 > 0:53:39for the starter will be...
0:53:45 > 0:53:46Chris.
0:53:50 > 0:53:53Well done, chief.
0:53:53 > 0:53:58- How's that, Chris? - I'm completely overwhelmed.
0:53:58 > 0:54:03Now, the fish course. We have had some amazing fish courses.
0:54:03 > 0:54:05Aktar's sea bass,
0:54:05 > 0:54:07Michael's langoustines
0:54:07 > 0:54:09and Lisa's sea trout.
0:54:09 > 0:54:12Now, this for me really was the pivotal dish,
0:54:12 > 0:54:16because it was the hardest thing to slot into the whole menu.
0:54:16 > 0:54:19So, the winner of the fish course going forward to cook
0:54:19 > 0:54:23at the final banquet is...
0:54:30 > 0:54:33Aktar. Well done.
0:54:33 > 0:54:34Congratulations, Aktar.
0:54:38 > 0:54:41- So, come on. Tell us.- I don't think it's cool for a man to cry.
0:54:41 > 0:54:44There's nothing wrong with a good cry.
0:54:44 > 0:54:47I tell you why, because the transformation of that dish was amazing. Beautiful.
0:54:49 > 0:54:53And a wonderful contrast, we thought, for the main course.
0:54:53 > 0:54:57There were three contenders for that.
0:54:57 > 0:54:59There was Paul's pork,
0:54:59 > 0:55:01Tom's pork
0:55:01 > 0:55:03and Michael's lamb.
0:55:03 > 0:55:08I can reveal that the meat course
0:55:08 > 0:55:11will be cooked by...
0:55:17 > 0:55:19Tom.
0:55:21 > 0:55:25- Well done.- You must be pleased. - Yeah, I'm very pleased.
0:55:25 > 0:55:28It was my one chance to get to the banquet with that main course
0:55:28 > 0:55:31and I'm just glad you liked it. Thank you.
0:55:33 > 0:55:37Finally, the pudding, which I think of as the party food.
0:55:37 > 0:55:44And in the running we have Michael's mountain of meringues,
0:55:44 > 0:55:47Andrew's homage to rhubarb
0:55:47 > 0:55:49and Paul's taste of the fairground.
0:55:49 > 0:55:56I can tell you that the winner of the pudding course is...
0:56:05 > 0:56:06Paul.
0:56:11 > 0:56:14Well done, Paul. Congratulations.
0:56:14 > 0:56:18We would like to say to each and every one of you
0:56:18 > 0:56:21that we have eaten the most spectacular food
0:56:21 > 0:56:25of any competition and that each one of you are amazing chefs.
0:56:25 > 0:56:26Thank you very much.
0:56:28 > 0:56:33So that final banquet menu will kick off with Chris Fearon's
0:56:33 > 0:56:36highly original season shake coronation chicken.
0:56:36 > 0:56:39Followed by Aktar Islam's exotic wild sea bass
0:56:39 > 0:56:41with coconut gravy,
0:56:41 > 0:56:43soft shell crab and raw mango chutney.
0:56:43 > 0:56:47For the main event, Tom Kerridge's quintessentially British
0:56:47 > 0:56:52roast hog with salt-baked potatoes, and finally a nostalgic sweet treat,
0:56:52 > 0:56:56Paul Ainsworth's playful taste of the fairground.
0:56:56 > 0:56:59Four outstanding dishes that celebrate
0:56:59 > 0:57:01the joy of food for sharing.
0:57:01 > 0:57:04Congratulations. Fantastic achievement.
0:57:04 > 0:57:09I'm walking on sunshine and I can't feel my feet.
0:57:09 > 0:57:10I am knackered.
0:57:12 > 0:57:17I feel so happy and so amazed,
0:57:17 > 0:57:21and I can't describe how happy I am
0:57:21 > 0:57:24that I've made it onto the People's Banquet.
0:57:24 > 0:57:26This is going to be a momentous event.
0:57:26 > 0:57:28I've done two years in a row.
0:57:28 > 0:57:32Two years in the row I've won the main course,
0:57:32 > 0:57:36and it looks like and a bit of a dab hand with a piece of meat. That's quite cool.
0:57:36 > 0:57:39You know, this has got to be the feeling of winning
0:57:39 > 0:57:42a Michelin star or something. It's unbelievable.
0:57:42 > 0:57:47And in the true spirit of the event, the defeated chefs have been invited to attend the banquet,
0:57:47 > 0:57:51with, of course, a number of their inspirational guests.
0:57:51 > 0:57:54- Please come along to People's Banquet.- We need you.
0:57:56 > 0:57:58We will be there.
0:57:58 > 0:58:00The contest is over,
0:58:00 > 0:58:03but for the winners, the real work is just beginning.
0:58:03 > 0:58:07Cooking for the judges was tough but times that by 100-fold.
0:58:07 > 0:58:10Getting a little bit nervy, a little bit jumpy.
0:58:10 > 0:58:14Tomorrow, the success of the spectacular People's Banquet
0:58:14 > 0:58:18is on their shoulders. Can they step up to the challenge?
0:58:18 > 0:58:22- How many tables are missing?- BLEEP. - It's only counting.
0:58:22 > 0:58:25If I'm here till 4 o'clock in the morning getting it right, then I shall be.
0:58:25 > 0:58:27What are you sealing them for?
0:58:27 > 0:58:30The possibility of disaster is quite considerable.
0:58:41 > 0:58:45Subtitles by Red Bee Media Ltd
0:58:45 > 0:58:49E-mail subtitiling@bbe.co.uk