0:00:02 > 0:00:06The big day is finally here on Great British Menu.
0:00:07 > 0:00:11For nine weeks, the cream of Britain's chefs have been put through their paces.
0:00:11 > 0:00:16- Oh,- BLEEP- I need to do my sausages! - No talking? You're getting aggressive, there, eh?
0:00:16 > 0:00:19BLEEP!
0:00:19 > 0:00:22- They've been scrutinised... - You're sweating. Happy with the colour of that?
0:00:22 > 0:00:25- Where's the heads?- Heads are out. - ..and judged.
0:00:25 > 0:00:27Do you know, that is truly disgusting.
0:00:27 > 0:00:30I think it's absolutely dreadful!
0:00:30 > 0:00:34Just four chefs have made the grade and the rivals
0:00:34 > 0:00:35must now work as a team to deliver
0:00:35 > 0:00:38a perfect Great British Menu banquet.
0:00:38 > 0:00:41We've got one task, the banquet, and we've got to deliver.
0:00:41 > 0:00:44Inspired by The Big Lunch, an annual event
0:00:44 > 0:00:47that encourages people across the nation to cook and eat with their neighbours,
0:00:47 > 0:00:50The People's Banquet will honour local heroes
0:00:50 > 0:00:52who bring people together through food.
0:00:52 > 0:00:54I want everyone to go, "Oh, my God,
0:00:54 > 0:00:56"That is the most amazing thing I've ever had!"
0:00:56 > 0:00:59The spectacular street party will be hosted by a surprise special guest,
0:00:59 > 0:01:04and the judges will make sure there's nothing left to chance.
0:01:04 > 0:01:08The food that leaves this kitchen has to be perfect. It absolutely has to be perfect.
0:01:08 > 0:01:11Let's face it, the possibilities of disasters is quite considerable.
0:01:11 > 0:01:15Will the chefs wow the guests of honour they've invited
0:01:15 > 0:01:18with their season and shake chicken in a bag,
0:01:18 > 0:01:20spicy sea bass and soft shell crab,
0:01:20 > 0:01:23roast hog with potatoes baked in salt pastry,
0:01:23 > 0:01:26and a taste of the fairground?
0:01:26 > 0:01:30It's going to be a super-sized Great British Menu.
0:01:30 > 0:01:32We've got about 40 of these to do, chaps.
0:01:32 > 0:01:34The scale and volume of what we're about to do
0:01:34 > 0:01:36is beginning to become quite apparent.
0:01:36 > 0:01:39If I'm here till four in the morning getting it right, then I shall be.
0:01:39 > 0:01:41Anything could happen.
0:01:41 > 0:01:46- I think I might have messed it up, here.- How many tables are missing? - BLEEP- knows, it's only counting!
0:01:46 > 0:01:47Come on, come on. Hurry up!
0:01:47 > 0:01:52- Fast as you like.- This is it now. You know, crunch time.
0:02:08 > 0:02:10It's a couple of days before the banquet
0:02:10 > 0:02:14and main course winner Tom Kerridge is going back to visit a group in North London
0:02:14 > 0:02:18who really inspired him during the competition.
0:02:18 > 0:02:20The Back To Earth food project,
0:02:20 > 0:02:23based in the Broadwater Farm Community Centre,
0:02:23 > 0:02:27provides affordable meals, warmth and companionship to local people.
0:02:27 > 0:02:32Tom was so knocked out by the work that Lucy and the other volunteer cooks were doing
0:02:32 > 0:02:35that he made them a promise about the banquet.
0:02:35 > 0:02:37I would truly love it if you could be there.
0:02:37 > 0:02:41- If I get there, you're coming!- Yes!
0:02:42 > 0:02:44When I first came here, I was inspired.
0:02:44 > 0:02:47I came away enthralled by the hard work that these guys put in
0:02:47 > 0:02:49for the whole community, and they do it for nothing.
0:02:49 > 0:02:52And you just think it's a great opportunity for me
0:02:52 > 0:02:55to get these people to the banquet.
0:02:55 > 0:02:57It's a chance to repay them.
0:02:57 > 0:02:59So, having been promised an invitation,
0:02:59 > 0:03:03how would they react to Tom's news that they were actually going?
0:03:03 > 0:03:05Hello, girls, you'd better get your glad rags on,
0:03:05 > 0:03:07we're going to the banquet!
0:03:07 > 0:03:10CHEERING
0:03:10 > 0:03:13- Oh, my gosh!- Yeah!
0:03:13 > 0:03:16I might need a bit of a help, and I know how good you are in here,
0:03:16 > 0:03:20so if you fancy popping along early, I could do with an extra pair of hands.
0:03:20 > 0:03:24And I promise you'll have plenty of time to go and put your big posh frock on
0:03:24 > 0:03:28and do your hair and do whatever girls do to make themselves look beautiful.
0:03:28 > 0:03:30We got a deal.
0:03:30 > 0:03:33All the hard work that you put in for all these people, you know,
0:03:33 > 0:03:37I'd love to give back to you by cooking for you. It would mean a great deal to me.
0:03:37 > 0:03:38Oh, my gosh!
0:03:38 > 0:03:40ALL: Cheers!
0:03:42 > 0:03:47In Birmingham, Aktar Islam is heading back to see his friends and family
0:03:47 > 0:03:50who've supported him throughout his career and the competition.
0:03:50 > 0:03:53They've organised a party to send him on his way.
0:03:53 > 0:03:55Aktar has done us proud.
0:03:55 > 0:03:58The least we could do is celebrate with him for a drink,
0:03:58 > 0:04:00and wish him all the best
0:04:00 > 0:04:01for the banquet.
0:04:02 > 0:04:07CHEERING
0:04:11 > 0:04:14I thought it was a couple of beers with a couple of close friends.
0:04:14 > 0:04:17I never knew I was this popular! HE LAUGHS
0:04:17 > 0:04:20Many of these people have played a part in catapulting Aktar
0:04:20 > 0:04:25to success on Great British Menu, and some, like his friend David Colcombe,
0:04:25 > 0:04:28will be at the banquet to see his moment of triumph.
0:04:28 > 0:04:32I'm very proud, very humbled to be there on Sunday,
0:04:32 > 0:04:36and looking forward to it to see him actually produce
0:04:36 > 0:04:38what he put a lot of hard work into.
0:04:38 > 0:04:42Let's just hope he's on time on Sunday, that's all I'll say.
0:04:42 > 0:04:46Otherwise, maybe I'll have to get in there and give him a hand myself!
0:04:46 > 0:04:50Aktar has struggled to deliver on time during the competition,
0:04:50 > 0:04:55and his fish dish for the banquet has to be perfectly cooked and on schedule.
0:04:55 > 0:04:57So his friends are giving him the ideal gift -
0:04:57 > 0:04:59a powerful alarm clock.
0:05:01 > 0:05:05This is something that wants to be kept on the side, in the kitchen,
0:05:05 > 0:05:09- and if you let me down, I'll kill you.- I'm not going to let you down.
0:05:09 > 0:05:12I can guarantee you one thing - I'll be bang on time.
0:05:12 > 0:05:17Aktar has a small army of chefs to help him when he's cooking in his restaurant,
0:05:17 > 0:05:20but he'll have to cope without them in London.
0:05:21 > 0:05:23When I want something done, before I can think it,
0:05:23 > 0:05:26they've got it done, and I'm going to miss not having them there.
0:05:26 > 0:05:28It's going to be a tough one.
0:05:28 > 0:05:32CHEERING
0:05:35 > 0:05:39Back down in London, Tom has to get straight into the Great British Menu kitchen.
0:05:39 > 0:05:43He's got his work cut out with his complicated roast hog main course.
0:05:47 > 0:05:51The pork belly has to be cooked separately from the crackling.
0:05:51 > 0:05:54The cubed fritters include four parts of the pig's head,
0:05:54 > 0:05:56the trotters have to be boned and stuffed,
0:05:56 > 0:05:59and there's also salt crust potatoes, salad,
0:05:59 > 0:06:03gravy and sauce to prepare.
0:06:03 > 0:06:06I'm here because I've got so much work to do.
0:06:06 > 0:06:09The scale of this dish is massive.
0:06:09 > 0:06:13Doing pigs' heads in this massive pot, here. I've got six pigs' heads.
0:06:14 > 0:06:17I've got eight water baths all full of skin.
0:06:17 > 0:06:19And I've had six boxes of pork bellies.
0:06:19 > 0:06:21I'm a little apprehensive.
0:06:21 > 0:06:24The sheer vast quantity of stuff.
0:06:24 > 0:06:26That's the bit that's making me nervous.
0:06:26 > 0:06:27And he knows what he's talking about.
0:06:27 > 0:06:31Tom is the only chef in Great British Menu history
0:06:31 > 0:06:34to cook the prestigious main course at the banquet twice.
0:06:34 > 0:06:36I won the banquet last year.
0:06:36 > 0:06:39I know how difficult the actual function
0:06:39 > 0:06:42of sending 100 people's main courses out.
0:06:42 > 0:06:46All four of us really, really need to be on our game to make sure that all four courses go out,
0:06:46 > 0:06:49and go out as that chef wants it to go out.
0:06:52 > 0:06:55It's the day before the banquet,
0:06:55 > 0:06:58which will be held right in the heart of London,
0:06:58 > 0:07:01just a stone's throw from St Paul's Cathedral.
0:07:02 > 0:07:08Nestling amongst the super-modern skyscrapers of the capital's financial district,
0:07:08 > 0:07:10Leadenhall Market dates all the way back
0:07:10 > 0:07:15to the 14th century and is a superbly preserved architectural gem.
0:07:17 > 0:07:20The ancient cobbled streets and vaulted glass roof
0:07:20 > 0:07:22make it ideal for a street party,
0:07:22 > 0:07:27and tomorrow, 100 people will be arriving to enjoy the meal of their lives
0:07:27 > 0:07:30in this fabulous location.
0:07:31 > 0:07:35You need top-notch facilities to prepare a first-rate banquet,
0:07:35 > 0:07:38and the chefs will be using the vast underground kitchen
0:07:38 > 0:07:41beneath the iconic Lloyd's building.
0:07:42 > 0:07:45But there's one huge problem.
0:07:45 > 0:07:49Although it's a summer banquet and Leadenhall Market itself is covered,
0:07:49 > 0:07:52part of the route there from the Lloyd's building isn't.
0:07:52 > 0:07:57If it rains, the food and the entire event could be ruined.
0:07:59 > 0:08:02The judges have foreseen that very real danger,
0:08:02 > 0:08:05so Matthew Fort is on site first thing to confront it.
0:08:05 > 0:08:08I'm trying to work out how we're going to get the food
0:08:08 > 0:08:12from the kitchen, in there, to Leadenhall Market, up there.
0:08:12 > 0:08:15Hopefully, it will leave the kitchen hot,
0:08:15 > 0:08:17and it's got to arrive hot at the street party.
0:08:23 > 0:08:26Part of the walkway is actually covered.
0:08:26 > 0:08:28If it is raining tomorrow, we've got protection.
0:08:28 > 0:08:31But the roofing stops and we go out into the outside world,
0:08:31 > 0:08:33and who knows what may be coming down then?
0:08:33 > 0:08:38And here we hit the wide open spaces, and it's beginning to rain.
0:08:38 > 0:08:39It is a worrying sign.
0:08:40 > 0:08:44If the rain persists over the next 36 hours,
0:08:44 > 0:08:46the chefs will be facing a nightmare.
0:08:48 > 0:08:53It's exactly one minute 22 seconds to this point here.
0:08:53 > 0:08:57The food has still got to get to the far end of the banquet, down there, which is at least another minute.
0:08:57 > 0:09:03There'll be 100 people have got to be given their food hot.
0:09:03 > 0:09:05And then, of course, there's the weather.
0:09:05 > 0:09:10And in typical British fashion, the rain only gets worse.
0:09:14 > 0:09:18It's 8am and the chefs are beginning to arrive.
0:09:18 > 0:09:21This is a massive day for Belfast chef Chris Fearon,
0:09:21 > 0:09:25who's more used to cooking in his brasserie than a banquet.
0:09:26 > 0:09:29He won his way here with his innovative starter of
0:09:29 > 0:09:32season and shake coronation chicken.
0:09:32 > 0:09:34And his guests of honour will be coming all the way from his home
0:09:34 > 0:09:36in County Down.
0:09:36 > 0:09:39A few months ago, Chris met Pamela Houston
0:09:39 > 0:09:42from a local community cookery school.
0:09:42 > 0:09:44Got some fabulous fish here, today.
0:09:44 > 0:09:47And he promised her a place at the banquet, should he win.
0:09:47 > 0:09:51- I'd like you to come. Would you come?- Thank you very much, that would be fantastic.
0:09:51 > 0:09:56Having travelled from Northern Ireland, Chris has arrived early to get ahead,
0:09:56 > 0:10:00but fellow chef Tom has already pipped him to the post.
0:10:00 > 0:10:03- Hey, Tom!- Morning, chef. How we doing?- Yeah, I'm good, man.
0:10:03 > 0:10:05- Hello.- Morning.- How we doing?
0:10:05 > 0:10:08So what have we got here, Tom?
0:10:08 > 0:10:09Pig's heads.
0:10:10 > 0:10:12You have got a lot there, haven't you?
0:10:12 > 0:10:15Bacon. Thank you very much.
0:10:15 > 0:10:19Bellies. Trotters. Here you are, Muscles.
0:10:19 > 0:10:21More pigs' heads.
0:10:21 > 0:10:24At least you haven't given yourself too much to do(!)
0:10:24 > 0:10:27The unfamiliar underground kitchen at Lloyd's will be their home from now on.
0:10:31 > 0:10:34Tom and Chris get straight to work.
0:10:35 > 0:10:39Chris is facing a mountain of chicken for his starter.
0:10:39 > 0:10:43This is the first course to go in. It needs to be executed to perfection.
0:10:43 > 0:10:47The people are going to have to go, "Ooh!" when they see it. I want that. I want to deliver that.
0:10:50 > 0:10:52Tom gets started on his massive eight-part main course,
0:10:52 > 0:10:55beginning with a line-up of stuffed trotters.
0:10:59 > 0:11:01Pull the clingfilm so it stretches the trotter.
0:11:01 > 0:11:04- There we go.- OK. How many to do?
0:11:04 > 0:11:06We've got about 40 of these to do, chaps.
0:11:06 > 0:11:08- We better crack on, chef. - Crack on, chef.
0:11:08 > 0:11:11All the boys that are working here, I've pinched them all.
0:11:11 > 0:11:13There are eight chefs all doing my prep work.
0:11:13 > 0:11:15Until the others turn up, I'm the lucky one.
0:11:15 > 0:11:19It's not long before the final two winning chefs show up.
0:11:19 > 0:11:22Paul Ainsworth has made the long journey from Cornwall
0:11:22 > 0:11:26and is surprised to see that Aktar's got here at exactly the same time.
0:11:26 > 0:11:29- On time!- On time! It happens! Miracles, mate.- How you doing, buddy?
0:11:29 > 0:11:33- I'm good, yeah. How are you? - Can't believe it.- We're here. - It's finally here.
0:11:36 > 0:11:39- How you doing, chief? - Hey, morning, chefs.
0:11:39 > 0:11:40I wondered what time you would get here.
0:11:40 > 0:11:43- How long have you been here?- Bright and early, me and Chris were here.
0:11:43 > 0:11:46Well, one thing's for sure, I'm not going to be late.
0:11:46 > 0:11:51- THEY LAUGH Apart from this morning. Yeah. - I'm not a morning person.
0:11:51 > 0:11:56- If you're not fast, you're last. I've got everybody working for me. - First come, first served!
0:11:56 > 0:11:59Phil's doing me potatoes, I've got Matt over there doing bacon.
0:11:59 > 0:12:02Apple sauce already on the go over there.
0:12:02 > 0:12:05Trotters being vac-packed down there. We've got bellies going here.
0:12:05 > 0:12:08Should've set this earlier, chef. LAUGHTER
0:12:08 > 0:12:11After being rivals for months,
0:12:11 > 0:12:14the four winning chefs now need to form a close-knit team.
0:12:16 > 0:12:21Helping them is a brigade of sous chefs who need to be quickly brought up to speed.
0:12:21 > 0:12:23Taking both sides off the fish, then the tail end off.
0:12:23 > 0:12:28Aktar's fish course includes both sea bass and soft shell crab,
0:12:28 > 0:12:31and the sauce alone has 16 ingredients.
0:12:33 > 0:12:36Previously, cooking for the judges, that was tough,
0:12:36 > 0:12:39but time that by a hundred fold, and this is going to be
0:12:39 > 0:12:43one of the hardest things I've ever done in my life.
0:12:43 > 0:12:46Paul's getting started on his "taste of the fairground" dessert,
0:12:46 > 0:12:49beginning with the coconut custard.
0:12:49 > 0:12:51The combination of high gastronomy
0:12:51 > 0:12:52with incredible presentation
0:12:52 > 0:12:57made it a favourite with the judges, but now he's got his work cut out.
0:12:57 > 0:13:01Today, scaling it up to 100 in another new kitchen...
0:13:01 > 0:13:05Yeah, it's a massive, massive task.
0:13:06 > 0:13:09Paul's journey to the banquet began down in Newlyn.
0:13:09 > 0:13:12His grandfather, who Paul adored, was a fisherman,
0:13:12 > 0:13:17so he was keen to meet helpers at the Fishermen's Mission,
0:13:17 > 0:13:19run by Superintendent Keith Dixon.
0:13:20 > 0:13:24It is a place to meet, it's a place where people can be accepted for who they are
0:13:24 > 0:13:26and they can enjoy good food.
0:13:26 > 0:13:30Ali Roe runs the kitchen at the Mission, and Paul was so impressed
0:13:30 > 0:13:35with the work they do, he promised Keith and Ali a place at the banquet.
0:13:35 > 0:13:38- Would you like to be my guest of honour?- I'd be honoured.
0:13:38 > 0:13:42- Come here.- I don't want a kiss, it's all right.
0:13:42 > 0:13:46Now, Paul's one of the winning chefs at the People's Banquet
0:13:46 > 0:13:48and even he can't quite believe it.
0:13:48 > 0:13:51Never in a million years did I imagine
0:13:51 > 0:13:54I was going to go all the way. I really, really didn't.
0:13:54 > 0:13:57I think my grandad would be really, really proud,
0:13:57 > 0:13:59and I really hope he's looking down and he sees this,
0:13:59 > 0:14:02cos he would be so proud of this, he really would.
0:14:02 > 0:14:05Paul's success is also a win for Keith and Ali,
0:14:05 > 0:14:08and they're so thrilled that they've arrived early
0:14:08 > 0:14:10to wish him well.
0:14:10 > 0:14:13- How are you?- I'm very well.
0:14:13 > 0:14:15- All right, then?- What a surprise!
0:14:15 > 0:14:18We've brought you these. We were wondering if you'd be able
0:14:18 > 0:14:21to serve your "taste of the fairground" in these boats. Could you manage that?
0:14:21 > 0:14:24Yeah, I'll do my best. Fantastic. It's great to see you as well.
0:14:24 > 0:14:26Yeah, good to see you again.
0:14:26 > 0:14:30- I'm so glad I got you to the banquet. I really am.- Thank you. - Take care. See you later.
0:14:30 > 0:14:35I was really excited to see the Fishermen's Mission at the banquet, but for them to come in the kitchen
0:14:35 > 0:14:38and surprise me like that, it's emotional.
0:14:38 > 0:14:43I don't know what to say. It's fantastic. I'm really, really touched.
0:14:45 > 0:14:48With all chefs labouring hard on their prep,
0:14:48 > 0:14:51Oliver Peyton arrives on site. As a veteran restaurateur,
0:14:51 > 0:14:55he knows the presentation of the dishes will be key for the banquet.
0:14:55 > 0:14:59It's an important part of this year's brief.
0:15:01 > 0:15:03I want to make sure that everybody feels how the judges felt
0:15:03 > 0:15:06when we picked those dishes.
0:15:06 > 0:15:09I want everyone to go, "Oh, my God! That is the most amazing thing I've ever had."
0:15:09 > 0:15:12I want everyone else to enjoy it as much as we have.
0:15:12 > 0:15:17I think all these props are looking pretty good, actually.
0:15:17 > 0:15:20This was the whole spirit of the competition that we talked about.
0:15:20 > 0:15:24We wanted to see big boards being paraded down Leadenhall Market,
0:15:24 > 0:15:26and this is it.
0:15:28 > 0:15:31But there's one chef who's really struggling,
0:15:31 > 0:15:35and with his dish first up, he has to impress.
0:15:35 > 0:15:40It doesn't have to be all uniform and exactly the same. It's all mishmash, you know?
0:15:40 > 0:15:42Some of the props are a wee bit naff.
0:15:42 > 0:15:44It's like something you get in your shower.
0:15:48 > 0:15:52It's very easy to win a competition based on presentation to three judges,
0:15:52 > 0:15:55but when you're in a place like Leadenhall Market with lots of people coming,
0:15:55 > 0:16:00transferring that detail is a different story.
0:16:01 > 0:16:04Having got wind that Chris is worried sick about his props,
0:16:04 > 0:16:06Oliver decides to step in.
0:16:06 > 0:16:09- Hello, Chris. What's all this stuff? - Yeah, I know.
0:16:09 > 0:16:12- I'm struggling a wee bit with the props.- These are props?
0:16:12 > 0:16:16Yeah. I thought it'd be a good idea to mix it up a wee bit, but I'm really, really...
0:16:16 > 0:16:19- What's that?- I know. I think I might have messed it up, here.
0:16:19 > 0:16:22What is this? Pine? Was that a sort of...
0:16:22 > 0:16:24I think it was a moment of madness, to be honest.
0:16:24 > 0:16:26- Some of this stuff is really not right at all.- No, I know it's not.
0:16:26 > 0:16:28- It's really not right.- I know.
0:16:28 > 0:16:32This could be salvaged. As long as stuff doesn't fall off the back.
0:16:32 > 0:16:35- Get a piece of wood, paint it up. - I really want to do this justice,
0:16:35 > 0:16:37and I think I've really messed it up, here.
0:16:37 > 0:16:40I really, really am nervous about this.
0:16:41 > 0:16:46It's getting late, and the other chefs are finishing their prep work for the day,
0:16:46 > 0:16:49but Paul has one more task he has to complete -
0:16:49 > 0:16:51the trickiest part of his dessert.
0:16:52 > 0:16:55It's really important to do the honeycomb tonight
0:16:55 > 0:16:59cos I've got a hundred of these to perfect on to the sticks.
0:16:59 > 0:17:00Oh, right.
0:17:02 > 0:17:06The worst thing with honeycomb is when it's chewy on the teeth.
0:17:06 > 0:17:08You want it to just... make sure that it's nice and...
0:17:08 > 0:17:10just basically dissolves in your mouth.
0:17:10 > 0:17:15But as he pours his first batch of honeycomb, his worst fears are realised.
0:17:15 > 0:17:17Paul's overheated the sugar,
0:17:17 > 0:17:19which means the mixture's too dense to rise.
0:17:20 > 0:17:23Has that come out right?
0:17:23 > 0:17:26No, you see it's lost a bit of height to it. It's just not right, so start again.
0:17:26 > 0:17:30I want to make sure they're all perfect before I leave.
0:17:30 > 0:17:33If I'm here till four o'clock in the morning getting it right, then I shall be.
0:17:35 > 0:17:38Having never made his dessert on this scale before,
0:17:38 > 0:17:40and with time against him, will Paul manage to deliver?
0:17:48 > 0:17:52It's 6am on the day of the People's Banquet.
0:17:52 > 0:17:54Early sunshine is bathing the City Of London,
0:17:54 > 0:17:58and the beautiful old Leadenhall Market tucked away at its heart.
0:17:58 > 0:18:01Hopefully, yesterday's rainstorm won't be coming back.
0:18:03 > 0:18:08The chefs are facing one of the biggest challenges of their lives,
0:18:08 > 0:18:11delivering four spectacular courses for this unique event.
0:18:16 > 0:18:20- Right, then.- This is it, then. - Here we go. Let's get cracking.
0:18:20 > 0:18:2311 hours of hard labour lie ahead of them.
0:18:23 > 0:18:27The banquet is a colossal task, and it will take every ounce
0:18:27 > 0:18:31of their artistry, skill and stamina to pull it off.
0:18:31 > 0:18:33Failure is not an option.
0:18:33 > 0:18:38Brasserie chef Chris Fearon is more used to burgers than banquets,
0:18:38 > 0:18:42but today, he faces the daunting prospect of serving the first course.
0:18:43 > 0:18:46It's hard. You just need to pay attention to what you're doing
0:18:46 > 0:18:47to get this correct, you know?
0:18:47 > 0:18:52Each piece of chicken has to be done perfectly, and for a banquet this size,
0:18:52 > 0:18:55I'll have a big red face over this stove trying to get each one right.
0:18:55 > 0:18:58Self-taught chef Aktar is also feeling anxious
0:18:58 > 0:19:02about his delicately-spiced sea bass.
0:19:02 > 0:19:04As always, what's on my mind,
0:19:04 > 0:19:07fish is a very difficult course cos you've got to get it bang on.
0:19:07 > 0:19:11I know today there's no room for error. It needs to happen.
0:19:11 > 0:19:13One way or another, we'll get it done.
0:19:14 > 0:19:19Tom's serving the main course, and even though he's been here before,
0:19:19 > 0:19:22he's beginning to feel the magnitude of the task ahead.
0:19:22 > 0:19:26I think the reality of it, the scale and the volume of what
0:19:26 > 0:19:30we're about to do is beginning to become quite apparent.
0:19:30 > 0:19:34Paul never dreamed he'd make it to the banquet, but now he's serving the dessert course,
0:19:34 > 0:19:36which must be a triumphant finale.
0:19:36 > 0:19:39My nerves are definitely starting to kick in,
0:19:39 > 0:19:43cos last up isn't always a good thing.
0:19:44 > 0:19:47The chefs can't let their nerves get the better of them.
0:19:47 > 0:19:49The special community guests,
0:19:49 > 0:19:52who they've had the honour of inviting to the banquet,
0:19:52 > 0:19:54will be arriving in less than five hours now,
0:19:54 > 0:19:56and they can't let them down.
0:19:58 > 0:20:02Keeping the kitchen on track this morning is Prue Leith's responsibility.
0:20:06 > 0:20:08I'm going to do my damnedest to see that the food leaves this kitchen
0:20:08 > 0:20:11on time and absolutely perfect.
0:20:14 > 0:20:17- Good morning, chefs.- Good morning. - Morning, morning.- Morning, Prue.
0:20:17 > 0:20:21So, all right, guys, has anybody got any problems?
0:20:21 > 0:20:24The oil. I don't want... There's a lot of spice in the batter,
0:20:24 > 0:20:26so I think we have to cool it down and change the oil over
0:20:26 > 0:20:28before Tom gets his pigs' heads in.
0:20:28 > 0:20:30Are you frying up here as well?
0:20:30 > 0:20:33- Yeah.- See, I've got doughnuts, and I don't want your spice...
0:20:33 > 0:20:35- In your doughnuts.- ..in my doughnuts.
0:20:35 > 0:20:39It might be a real problem if you're all using the deep fryer.
0:20:39 > 0:20:42Doing multiple oil changes could throw everyone off schedule,
0:20:42 > 0:20:44so Prue will have to find a way around it.
0:20:44 > 0:20:48Aktar's facing a different challenge with his fish course.
0:20:48 > 0:20:52It relies on a complex mix of spices which are difficult to scale up
0:20:52 > 0:20:57for a whole shoal of sea bass and a hundred soft-shell crabs.
0:20:57 > 0:21:01With spices, for example, if you're cooking for ten, it's one tablespoon of, say, chilli.
0:21:01 > 0:21:03If you're cooking for 20, you can't just double it.
0:21:03 > 0:21:06You can't do it like that. It doesn't work like that.
0:21:06 > 0:21:10The spices work, it's so complex, so, you know,
0:21:10 > 0:21:12the hardest thing is using that intuition and getting it right.
0:21:12 > 0:21:15Cos right now, I've got no chance to mess up.
0:21:15 > 0:21:19It's right the first time, or I've messed the banquet up.
0:21:19 > 0:21:22Tom's trying to perfect his gravy
0:21:22 > 0:21:26and still has his salt crust potatoes to tackle.
0:21:26 > 0:21:28How we doing for time? We good?
0:21:28 > 0:21:30Do you think we're all right, or are we pushing it a bit?
0:21:30 > 0:21:32We're pushing it. We'll be all right.
0:21:32 > 0:21:37Paul had to work late into the night to remake his ruined honeycomb.
0:21:37 > 0:21:40He still has to char a hundred marshmallows.
0:21:40 > 0:21:44Following the discussion with Prue, Paul's biggest problem -
0:21:44 > 0:21:47finding a way to fry his doughnuts in fresh oil - was solved, though.
0:21:47 > 0:21:50He's nipped in ahead of the others.
0:21:51 > 0:21:55Come up to the top kitchen because I want to be first
0:21:55 > 0:21:59in these fryers, and because the oil's brand new.
0:21:59 > 0:22:03It's lovely and clean, full of all the goodness in the oil,
0:22:03 > 0:22:06so it's going to get a lovely, crisp shell on the doughnut.
0:22:06 > 0:22:09And most importantly, they're not going to taste of chicken,
0:22:09 > 0:22:13then fish, then pigs' heads. So, know what I mean, I'm first in.
0:22:13 > 0:22:18Outside, the preparations are well under way.
0:22:18 > 0:22:23Like the food, the setting must be spectacular because in about three hours' time,
0:22:23 > 0:22:26100 guests will be arriving and expecting a day to remember.
0:22:26 > 0:22:28The waiters are being briefed,
0:22:28 > 0:22:32and Leadenhall Market, the street party, is coming to life.
0:22:36 > 0:22:40Matthew's turned up to take charge of the final preparations.
0:22:41 > 0:22:45I hope today that the sun stays out. I think I'm, sort of, official host.
0:22:45 > 0:22:50My responsibility is to make sure that everybody has a very, very good time.
0:22:50 > 0:22:53The best way I can do that is by having a great time myself.
0:22:56 > 0:22:58This way. Follow me.
0:22:58 > 0:23:04His first job today is to test the gong that will introduce each course of the people's banquet.
0:23:05 > 0:23:10STRIKES GONG
0:23:12 > 0:23:15- HE LAUGHS - Oh, the power!
0:23:17 > 0:23:21Oliver's making sure that the chefs deliver spectacular presentation
0:23:21 > 0:23:23by sorting out the props,
0:23:23 > 0:23:26and having worked some magic overnight, he has good news for Chris.
0:23:26 > 0:23:30- Looks really smart. - Looks better, right?- You done good.
0:23:30 > 0:23:33- The boy done good. - The boy done good. It's perfect.
0:23:33 > 0:23:36- We have some technical issues, though.- Why, what's up?
0:23:36 > 0:23:38Yeah, yeah, yeah, yeah.
0:23:38 > 0:23:42I'm not going to do that. Who's going to do that?
0:23:42 > 0:23:46With the huge responsibility of serving the first course,
0:23:46 > 0:23:49Chris now has the added pressure of having to find time
0:23:49 > 0:23:53to stick 100 stickers on to his chicken bags. If he can't manage it,
0:23:53 > 0:23:56the presentation of his dish will be ruined.
0:23:59 > 0:24:02The winning chefs had to fight off stiff opposition to get to the banquet,
0:24:02 > 0:24:07but the runners up - Lisa Allen, Michael Smith, Hywel Jones
0:24:07 > 0:24:10and Andrew Pern - are all here to support them today.
0:24:10 > 0:24:14- Hello, chaps. How we doing? - All right. Good to see you.- Hello!
0:24:14 > 0:24:17- All under control.- Is it? Out of control!
0:24:20 > 0:24:23Managed to save you the last drop - the good stuff.
0:24:23 > 0:24:26Aktar, are we going to be eating on time, are we, or...? Hey!
0:24:26 > 0:24:28ALARM CLOCK RINGS
0:24:28 > 0:24:32I've got that, I've got everyone cracking the whip.
0:24:32 > 0:24:36- Get your whiskey down you. - Oh, yeah, cheers. Cheers, chef.
0:24:36 > 0:24:40- All the best, guys.- Enjoy it, guys. - See you soon.- Have fun. - Cheers, chief.
0:24:46 > 0:24:49But the runners-up aren't here for a jolly.
0:24:49 > 0:24:52They have a job to do. The judges have set them the task
0:24:52 > 0:24:55of providing nibbles for the guests as they arrive.
0:24:55 > 0:25:00I know that Hywel's actually cooking the venison sausages that he cooked for his rugby club,
0:25:00 > 0:25:05and I think a little nibble beforehand, before the main event, should go down very nicely.
0:25:08 > 0:25:10Hywel, Lisa, Michael and Andrew
0:25:10 > 0:25:13have brought their inspirational community groups with them
0:25:13 > 0:25:17from across the country to help get the party started.
0:25:19 > 0:25:22Hywel's guests are from his native Wales.
0:25:22 > 0:25:28His son plays for Newport Rugby Club, and Sharon Simmons cooks for the hungry young rugby players.
0:25:28 > 0:25:32Today, Sharon and rugby club manager Gareth Hale are serving up
0:25:32 > 0:25:36some Welsh treats for the guests, who are all beginning to arrive now.
0:25:39 > 0:25:43- I'm going to do some little venison sausage rolls today, made with Welsh venison.- Fantastic!
0:25:43 > 0:25:47Lisa Allen has brought along Anne Croft and her husband, Brian,
0:25:47 > 0:25:51who she met at the Lancashire Day Heritage Luncheon in Eccles.
0:25:51 > 0:25:57When she invited me to come today, it's just been magic from first go, really. Yeah.
0:25:57 > 0:26:00Incredible experience, you know, to be here on the other side -
0:26:00 > 0:26:03do some nibbles, show off Lancashire, and then get to eat the fantastic food.
0:26:05 > 0:26:08Michael Smith is here from the Isle of Skye with Fiona MacVicar
0:26:08 > 0:26:13and Kenneth MacDonald, who run a supper-and-pudding bingo night.
0:26:13 > 0:26:16Three and five, 35.
0:26:16 > 0:26:20Now they've made the long journey south to be here today.
0:26:20 > 0:26:26The real inspiration for me this year was knowing that the final banquet was for the people.
0:26:26 > 0:26:27It was just for you guys -
0:26:27 > 0:26:30all the people who do such hard work for the community.
0:26:30 > 0:26:34Andrew Pern's guest from Yorkshire is Alison Souter,
0:26:34 > 0:26:36who runs a tea club in Helmsley.
0:26:36 > 0:26:41We've brought some Yorkshire parkin here, we're doing various teas.
0:26:41 > 0:26:45A brilliant pantry of food literally on our doorstep, so, that's what it's all about.
0:26:45 > 0:26:47So, we'll get the old party started here, I think.
0:26:49 > 0:26:52Back in the kitchen, all the chefs are under extreme pressure,
0:26:52 > 0:26:55but most of all, Tom.
0:26:55 > 0:26:58He's only just started putting his potatoes into salted dough.
0:26:59 > 0:27:03I'm going to make 28 of them, so I've got a few spare.
0:27:03 > 0:27:05And at the moment, I've got six.
0:27:05 > 0:27:08- HE LAUGHS - Keep going!
0:27:11 > 0:27:14Checking me watch, getting a little bit nervy, a little bit jumpy.
0:27:16 > 0:27:19Tom could really do with some help, so it's an ideal moment
0:27:19 > 0:27:24for his guest of honour, Lucy Charles, to show up.
0:27:24 > 0:27:27- Morning, Tom.- Hey, gorgeous!
0:27:27 > 0:27:31- Hello!- I won't squeeze you, I'm covered in flour. You all right?
0:27:31 > 0:27:33How are you?
0:27:33 > 0:27:35- It's good. It's nice to be in this big kitchen.- Expensive, innit?
0:27:35 > 0:27:38I mean, my kitchen back at our community centre's quite big,
0:27:38 > 0:27:42but this is, you know, it's on a nice, massive scale.
0:27:42 > 0:27:44So, you got something for me to do?
0:27:44 > 0:27:47Yeah, I'll tell you what, I'll put this together, and you can tie it up.
0:27:47 > 0:27:50All right, let's give it a go.
0:27:50 > 0:27:52That's it, just gently pull it through,
0:27:52 > 0:27:56- flip that over, so it looks like a sack of potatoes.- Lovely. - Brilliant.
0:27:56 > 0:27:59- I'll get going on the next one. - All right. Hey, presto!
0:28:02 > 0:28:05Chris's family - his mum, sister and fiancee -
0:28:05 > 0:28:09have also stepped in to help him with the stickers for his bags.
0:28:09 > 0:28:13What I want yous to do, right, once you've got it like that,
0:28:13 > 0:28:17put the sticker just there.
0:28:17 > 0:28:21- Sure, a monkey could do that. - Well, good, good. Yous are my three wee monkeys.
0:28:21 > 0:28:24He can only hope that his family will get the job done in time,
0:28:24 > 0:28:27because he has to start filling the bags ready for service soon.
0:28:31 > 0:28:32Outside in the market,
0:28:32 > 0:28:36yet more guests have arrived to enjoy the warm-up to the main event.
0:28:36 > 0:28:39They come from all over the country,
0:28:39 > 0:28:41but they all have one thing in common.
0:28:41 > 0:28:45It's their hard work in the community that's being celebrated today.
0:28:47 > 0:28:51Oliver and Prue can't resist sampling some of the nibbles.
0:28:53 > 0:28:55I can hone in on a pudding from a hundred miles away,
0:28:55 > 0:28:59trust me on that. Great.
0:28:59 > 0:29:02- Lovely.- Those are the crisps. - Can we eat this one?
0:29:02 > 0:29:04This looks great. It's amazing.
0:29:04 > 0:29:08Lots of Thai, Malay ingredients, lemon grass, coconut milk.
0:29:08 > 0:29:12It's nearly time for the main event, The People's Banquet,
0:29:12 > 0:29:14and the excitement is building.
0:29:14 > 0:29:18It's great, everybody coming together, all meeting up. Think of the buzz going on.
0:29:18 > 0:29:21- It's a great start to the party. - I just think it's absolutely fabulous.
0:29:21 > 0:29:24When I start speaking with my hands, you know I'm excited.
0:29:24 > 0:29:29It looks brilliant. Seeing all these people set up here, it looks really vibrant and exciting.
0:29:29 > 0:29:34Gareth Hale, from Hywel's local rugby club, can't believe his luck.
0:29:34 > 0:29:37It's great to be one of the hundred guests.
0:29:37 > 0:29:42And one of my hobbies is eating, so looking forward to it. It'll be great.
0:29:42 > 0:29:44ALL: Cheers!
0:29:44 > 0:29:48With just moments to go before the first course is served,
0:29:48 > 0:29:51everyone's relieved that the weather is holding so far.
0:29:51 > 0:29:53- Right, we all know what we're doing? - Yeah.- Yeah.
0:29:53 > 0:29:57In the kitchen, Chris gathers his brigade together for a final briefing.
0:29:57 > 0:30:00OK? We're going to make this look really, really good on the way out.
0:30:00 > 0:30:04Happy? Happy? Happy? I'm happy. Right. Good. Excellent. Let's do it.
0:30:04 > 0:30:07Upstairs, Matthew is walking a special guest
0:30:07 > 0:30:09to her seat at the top table.
0:30:09 > 0:30:12Barbara Windsor, star of the East End and street party veteran -
0:30:12 > 0:30:15is about to kick off the banquet.
0:30:15 > 0:30:18Ladies and gentlemen, welcome.
0:30:18 > 0:30:20I am standing beside
0:30:20 > 0:30:23the Queen of London, Barbara Windsor,
0:30:23 > 0:30:27who'll be introducing us to today's banquet.
0:30:27 > 0:30:31Good afternoon and welcome to
0:30:31 > 0:30:32The People's Banquet!
0:30:32 > 0:30:34CHEERING AND APPLAUSE
0:30:37 > 0:30:40Back in the kitchen, it's all systems go.
0:30:40 > 0:30:43Most of Chris's season 'n' shake coronation chicken
0:30:43 > 0:30:46must be assembled at the last minute.
0:30:46 > 0:30:50There's enormous pressure to finish off his huge pile of chicken pieces,
0:30:50 > 0:30:53making sure each one is absolutely perfect.
0:30:53 > 0:30:55SIZZLING
0:30:55 > 0:30:57Careful, don't let them burn too quickly.
0:30:57 > 0:30:59Don't turn them too soon, boys, OK?
0:31:01 > 0:31:05You are the people who have supported the winning chefs -
0:31:05 > 0:31:07Chris,
0:31:07 > 0:31:09Aktar,
0:31:09 > 0:31:11Tom,
0:31:11 > 0:31:13and Paul!
0:31:13 > 0:31:16CHEERING AND APPLAUSE
0:31:17 > 0:31:19Careful the thighs don't fall apart.
0:31:19 > 0:31:23When you're happy with caramelisation, I'll add butter then.
0:31:23 > 0:31:24Don't add too much, or it'll kill it.
0:31:24 > 0:31:27It's you, their friends, family
0:31:27 > 0:31:30and local heroes
0:31:30 > 0:31:33who have helped inspire today's amazing dishes.
0:31:33 > 0:31:38So today's banquet is their thank you to you all,
0:31:38 > 0:31:41and I hope that by being here at this fabulous street party,
0:31:41 > 0:31:45you'll have lots of fun with some old friends
0:31:45 > 0:31:46and make some new ones too.
0:31:46 > 0:31:49With the speech coming to a close,
0:31:49 > 0:31:52Chris quickly finishes off the curried mayonnaise
0:31:52 > 0:31:54and stirs it into the coleslaw.
0:31:54 > 0:31:56Now, I'm absolutely starving,
0:31:56 > 0:31:59so shall we get started?
0:31:59 > 0:32:00- GUESTS: Yes! - Yes!
0:32:00 > 0:32:02So it's with great pleasure
0:32:02 > 0:32:05I declare The People's Banquet open!
0:32:05 > 0:32:09CHEERING AND APPLAUSE
0:32:09 > 0:32:13Time for Chris to bag up 100 portions of chicken,
0:32:13 > 0:32:15- but there's a problem. - CHRIS: Pick it up, pick it up.
0:32:15 > 0:32:19Some of the bags are being sealed up, which will spoil the chicken.
0:32:19 > 0:32:22Don't seal them!
0:32:22 > 0:32:24What are you sealing them for? Come on!
0:32:24 > 0:32:27They're supposed to put the seasoned shake into it.
0:32:27 > 0:32:31Outside at the street party, Chris' special guests from his community -
0:32:31 > 0:32:35the Mourne Scoil - are excited to be at this amazing event.
0:32:36 > 0:32:38Faster, faster, faster.
0:32:38 > 0:32:42But Chris is fighting against time to finish bagging the chicken
0:32:42 > 0:32:46and placing the bags, coleslaw and spice mix on his special racks.
0:32:46 > 0:32:47Come on, boys.
0:32:47 > 0:32:50With anticipation at a high,
0:32:50 > 0:32:54another person who is as nervous as Chris is his mother, Grainne.
0:32:54 > 0:32:55GONG CLANGS
0:32:55 > 0:32:58As she announces the arrival of the first course,
0:32:58 > 0:33:00she can only hope that her son will not disappoint
0:33:00 > 0:33:02these expectant guests.
0:33:04 > 0:33:05Come on, boys. Here you go.
0:33:07 > 0:33:09Let's go.
0:33:09 > 0:33:13Finally, the first dishes of the Great British Menu People's Banquet
0:33:13 > 0:33:16are beginning their journey to Leadenhall Market.
0:33:19 > 0:33:23CHEERING AND APPLAUSE
0:33:28 > 0:33:30Oh, my goodness!
0:33:32 > 0:33:33Another one...
0:33:33 > 0:33:35With the first bags hitting the tables,
0:33:35 > 0:33:37will Chris' inventive idea
0:33:37 > 0:33:40of season 'n' shake get the party started?
0:33:40 > 0:33:43One, two, three...
0:33:43 > 0:33:45MATTHEW: Shake!
0:33:49 > 0:33:51MATTHEW: Shake, rattle and roll!
0:33:53 > 0:33:55Oh, marvellous!
0:33:57 > 0:33:58CHRIS: Keep pushing, keep pushing!
0:33:58 > 0:34:00Back in the kitchen,
0:34:00 > 0:34:03the bagging production line is still in full swing
0:34:03 > 0:34:06and Chris is anxious to make sure that each one
0:34:06 > 0:34:09- is as good as the last. - Please watch the bags, boys.
0:34:09 > 0:34:11Come on, boys.
0:34:11 > 0:34:14Chris's guests from his family and the cookery school
0:34:14 > 0:34:16are amongst the first to tuck in.
0:34:16 > 0:34:19That just takes coronation chicken to a whole different level.
0:34:19 > 0:34:23A brilliant start to a great day and a great banquet.
0:34:23 > 0:34:25How many more left, how many more left?
0:34:25 > 0:34:28With the waiters whisking the stands out of the kitchen,
0:34:28 > 0:34:31Chris loses count of how many tables have already been served.
0:34:31 > 0:34:34- That's it.- Stop, stop, stop. What?
0:34:34 > 0:34:37- All done!- What?- We're done.
0:34:37 > 0:34:40It's over, and there's no-one one more relieved than Chris.
0:34:40 > 0:34:41For real?!
0:34:41 > 0:34:43HE LAUGHS
0:34:43 > 0:34:45Could've done that for 1,000!
0:34:45 > 0:34:48But he still doesn't have any idea what the guests thought of his dish.
0:34:48 > 0:34:51I mean, the whole idea is fantastic.
0:34:51 > 0:34:52It's very innovative and really novel.
0:34:52 > 0:34:55Put smiles on people's faces and you're winning straightaway.
0:34:55 > 0:34:59What was great - there were loads of us eating with our hands,
0:34:59 > 0:35:02which is what street food's about, at a street party, you know,
0:35:02 > 0:35:06and it was just getting in and mucking in, which I thought was fab.
0:35:06 > 0:35:08As the guests get stuck in,
0:35:08 > 0:35:10Barbara Windsor has a special request.
0:35:10 > 0:35:13Can I take that for my old man?
0:35:13 > 0:35:14Ooh, lovely!
0:35:14 > 0:35:17Oh, marvellous! Look, takeaway bags.
0:35:17 > 0:35:19That's it. I never thought of that!
0:35:19 > 0:35:21I haven't got a dog, but I've got a husband.
0:35:21 > 0:35:23Veteran chef Richard Corrigan,
0:35:23 > 0:35:25who judged this dish in the heats,
0:35:25 > 0:35:29has come to the banquet to make sure Chris delivers today
0:35:29 > 0:35:32and now he wants to give him his verdict personally.
0:35:32 > 0:35:35- Happy with the chicken?- Yeah, yeah. Hard to do it for the big numbers.
0:35:35 > 0:35:37But I was happy with it.
0:35:37 > 0:35:41- Cracking coleslaw.- Thanks very much. - Absolutely lovely.
0:35:41 > 0:35:45Real sense of fun. You got the Great British Menu in one, really.
0:35:45 > 0:35:49Bit of shake, bit of salad, off you go, real street party.
0:35:49 > 0:35:51- Congratulations again. - Thank you very much.- Well done, you.
0:35:51 > 0:35:53CHEERING AND APPLAUSE
0:35:53 > 0:35:56With his service over, Chris escapes from the kitchen
0:35:56 > 0:36:00to find out just how well his chicken has gone down,
0:36:00 > 0:36:02first with his mother.
0:36:02 > 0:36:04What did you think of that? Good? Yeah?
0:36:04 > 0:36:07I am so proud of Chris.
0:36:07 > 0:36:11He is so confident and happy in what he does.
0:36:11 > 0:36:13Of course I am proud.
0:36:13 > 0:36:16Then Catherine, his fiancee.
0:36:16 > 0:36:18We all had a good shake and a good cheer
0:36:18 > 0:36:20and the cheer seemed to pass down
0:36:20 > 0:36:23like a Mexican wave almost when everybody got their bag.
0:36:23 > 0:36:25The cheer moved down.
0:36:25 > 0:36:29This has been such an original idea, I cannot believe it.
0:36:29 > 0:36:32It's daft. I'm in my seventies
0:36:32 > 0:36:34and I've never had curry in me coleslaw.
0:36:34 > 0:36:36- Never?- No, never!
0:36:36 > 0:36:38So Chris's starter has got
0:36:38 > 0:36:40the street party off to a swinging start.
0:36:42 > 0:36:44Next up, it's Aktar's fish course.
0:36:44 > 0:36:46His complex dish -
0:36:46 > 0:36:50wild sea bass served with coconut gravy and soft shelled crab -
0:36:50 > 0:36:53must be spiced to perfection and delivered on time,
0:36:53 > 0:36:54not Aktar's strong point.
0:36:54 > 0:36:58Glynn Purnell judged Aktar in the heats,
0:36:58 > 0:37:00so knows his timing issues all too well.
0:37:00 > 0:37:04He's popped into the kitchen to make sure he's on track.
0:37:04 > 0:37:06- How's it going?- Good.
0:37:06 > 0:37:10The fish is all ready. I am as prepped as I can get.
0:37:10 > 0:37:12- Prepped as you can get. - Got a lovely team.
0:37:12 > 0:37:13We're going to be bang-on.
0:37:13 > 0:37:17- Don't let me down, huh?- Never. Never. I wouldn't want to do that.
0:37:17 > 0:37:19See you in a bit. Thank you.
0:37:19 > 0:37:21Cheers.
0:37:23 > 0:37:25Very nervous, getting that first one out.
0:37:25 > 0:37:27Things do get a bit manic and that's where
0:37:27 > 0:37:30you have to really step up the game.
0:37:30 > 0:37:32As far as I'm aware, I've done all the prep I can.
0:37:33 > 0:37:37Aktar's friends, brother and his special guests of honour
0:37:37 > 0:37:41are expecting only the very best from him.
0:37:41 > 0:37:43It's great that he's finally got to the banquet
0:37:43 > 0:37:46because he was talking about it when we met before.
0:37:46 > 0:37:49It's great to be part of such a great banquet
0:37:49 > 0:37:51for the whole of the country.
0:37:51 > 0:37:54I think Birmingham will be very proud of him
0:37:54 > 0:37:56when they see this, yeah. Fantastic.
0:37:58 > 0:38:00Back in the kitchen, Aktar checks on the sea bass,
0:38:00 > 0:38:03which is being baked blind in the oven.
0:38:03 > 0:38:05To maintain its heat and moisture,
0:38:05 > 0:38:08he can only open the parcels to test the fish
0:38:08 > 0:38:11just minutes before service.
0:38:14 > 0:38:17- How's it going?- It's going good, we will find out now.
0:38:17 > 0:38:19Oliver's come in at a critical stage.
0:38:19 > 0:38:22It's time to taste the fish.
0:38:22 > 0:38:24Will he think it's ready to go?
0:38:24 > 0:38:27- If we've got the first one right, every one'll be perfect. - Come on, let's...
0:38:27 > 0:38:28The moment...
0:38:28 > 0:38:31The one I've been worried about.
0:38:31 > 0:38:34Might give that a couple more minutes.
0:38:34 > 0:38:36I normally leave it to rest.
0:38:36 > 0:38:39- I think it's all right, you've got to go.- Thank you very much.
0:38:39 > 0:38:41- Good luck.- Thank you. Thank you.
0:38:41 > 0:38:42Fast as you like.
0:38:44 > 0:38:47But then Aktar suddenly hits a problem.
0:38:47 > 0:38:50As he attempts to remove a fish from its wrapper,
0:38:50 > 0:38:52he finds that, worryingly, it's sticking
0:38:52 > 0:38:54and beginning to fall apart.
0:38:54 > 0:38:56Scissors, please?
0:38:56 > 0:39:00If the fish disintegrates, it will be a disaster.
0:39:00 > 0:39:02PAUL: Pair of scissors, please?
0:39:02 > 0:39:04- CHRIS: Come on, come on. - But with a bit of help from Paul,
0:39:04 > 0:39:07Aktar saves the fish from collapsing.
0:39:07 > 0:39:09I've got it, you keep going.
0:39:09 > 0:39:12With Aktar concentrating on his sea bass,
0:39:12 > 0:39:14Chris steps in to keep service on time.
0:39:14 > 0:39:17Come on, come on, come on, hurry up.
0:39:18 > 0:39:22Aktar's soft shell crabs can only be fried at the last minute
0:39:22 > 0:39:26to ensure they're still crisp when they hit the table.
0:39:26 > 0:39:28- CHRIS: Pick up, pick up. - PAUL: Service.
0:39:28 > 0:39:30CHRIS: Next one, next one. Come on!
0:39:30 > 0:39:32GONG CLANGS
0:39:32 > 0:39:35With the gong sounded for the arrival of the fish course,
0:39:35 > 0:39:38the first platter leaves the kitchen destined for the top table.
0:39:38 > 0:39:42CHEERING AND APPLAUSE
0:39:44 > 0:39:47Will the fish be hot and succulent,
0:39:47 > 0:39:49just as Aktar planned?
0:39:49 > 0:39:51BARBARA: Oh, look at that!
0:39:51 > 0:39:55OK, I don't know what the rest of you are eating...!
0:39:56 > 0:40:00Back in the kitchen, Aktar has mastered his presentation
0:40:00 > 0:40:04and is now sending out platter after platter to the waiting guests.
0:40:04 > 0:40:06APPLAUSE
0:40:07 > 0:40:10The community group that inspired him
0:40:10 > 0:40:12have already dived into his steaming sea bass.
0:40:12 > 0:40:13Yeah, I think it was good that
0:40:13 > 0:40:16you were able to actually share the food on the table,
0:40:16 > 0:40:19as opposed to individual portions.
0:40:19 > 0:40:20I think it was good sharing food.
0:40:20 > 0:40:25It made it nice. It made everyone come together and enjoy it together.
0:40:25 > 0:40:27Yeah, I really enjoyed the dish.
0:40:27 > 0:40:30Will his friends and family be relieved that it's all gone so well?
0:40:30 > 0:40:34He has got six clocks going, I think, to make sure what he was going to do
0:40:34 > 0:40:37was delivered, but didn't he deliver?! What a fantastic dish!
0:40:37 > 0:40:40The flavours were just absolutely fantastic.
0:40:40 > 0:40:43The presentation and flavour! And this is him, you know.
0:40:43 > 0:40:46I mean, if you had presented this dish,
0:40:46 > 0:40:49I would have said, "Yeah, this is HIS dish."
0:40:49 > 0:40:52One of his chief rivals in the finals is equally impressed.
0:40:52 > 0:40:56I thought the presentation was really dramatic. It came out,
0:40:56 > 0:40:58everybody really enjoyed cutting the fish.
0:40:58 > 0:41:01It got everyone talking. I think he did a really good job.
0:41:01 > 0:41:04Will Glynn think he cracked it too?
0:41:04 > 0:41:07Fantastic flavours. The crispy crab, soft bass.
0:41:07 > 0:41:12What was nice is that I enjoyed it, and Barbara Windsor enjoyed it
0:41:12 > 0:41:15and Matthew Ford enjoyed it. It just trickled all the way down the table.
0:41:15 > 0:41:16A real good feel factor.
0:41:16 > 0:41:19Nice interaction and a fantastic fish dish.
0:41:19 > 0:41:23He's done it, Aktar's last platter is ready to go out
0:41:23 > 0:41:26and he's done all of them on time.
0:41:26 > 0:41:30Guys, thank you very much, man!
0:41:30 > 0:41:34It all just came together, like clockwork, absolutely amazing.
0:41:34 > 0:41:36APPLAUSE
0:41:40 > 0:41:45The fish was perfectly cooked, the spicing was very, very delicate.
0:41:45 > 0:41:52The mango salsa was sharp. It was faultless, absolutely faultless.
0:41:52 > 0:41:56The guy is a genius, that is the long and short of it.
0:41:56 > 0:41:59You have some dark rings around the eyes,
0:41:59 > 0:42:00sweat-streaked brow.
0:42:00 > 0:42:02It's a tough life in that kitchen.
0:42:02 > 0:42:04Maybe next year, we should get you in there!
0:42:06 > 0:42:10Well done, the pressure's off now, enjoy the rest of the day.
0:42:10 > 0:42:12Thank you. Thank you very much.
0:42:13 > 0:42:15Where's all the forks?
0:42:15 > 0:42:18With two courses perfectly sent out,
0:42:18 > 0:42:22the pressure is now on Tom Kerridge to deliver a stunning main course.
0:42:22 > 0:42:25Get yourself up with a yellow board for the trotters.
0:42:25 > 0:42:28He impressed the judges with his platter of pig,
0:42:28 > 0:42:31salt baked potatoes and Bramley apple sauce.
0:42:31 > 0:42:36But will he be able to deliver it to 100 expectant guests?
0:42:36 > 0:42:37The thing about a main course is
0:42:37 > 0:42:40a main course isn't one element, there's loads of elements.
0:42:40 > 0:42:44It's just the sheer volume of it all that's the worrying point.
0:42:44 > 0:42:47I want all of my props set up along here, with a knife and fork in it.
0:42:47 > 0:42:49Tom's a perfectionist
0:42:49 > 0:42:52and wants to make sure his brigade knows exactly what to do.
0:42:52 > 0:42:54The fork goes in the hole.
0:42:54 > 0:42:55The knife goes...
0:42:55 > 0:42:58My knife box is over there, yeah.
0:42:58 > 0:43:01There's one more fork!
0:43:01 > 0:43:03But the food has to be as perfect as the presentation.
0:43:03 > 0:43:07The crackling-wrapped pork belly is the dish's centrepiece
0:43:07 > 0:43:11and it's essential that it has just the right amount of crunch.
0:43:11 > 0:43:14Right, then. We'll have a check of them and see if they're all crispy.
0:43:14 > 0:43:16If they've all come up.
0:43:16 > 0:43:19Timing is crucial.
0:43:19 > 0:43:22Too long in the oven and the crackling will be rock solid.
0:43:22 > 0:43:25Not long enough and it will be soft and chewy.
0:43:26 > 0:43:30Any ones that haven't, we'll look at putting back in for longer.
0:43:30 > 0:43:32That one for longer.
0:43:32 > 0:43:33So back in they go.
0:43:33 > 0:43:36A space for one more,
0:43:36 > 0:43:38and that top tray can probably come out.
0:43:38 > 0:43:40What time are we going? Ten past five, yeah?
0:43:43 > 0:43:47With the clock ticking, it's time to pull out all the stops.
0:43:47 > 0:43:51Three minutes from service. We've just got to draw up the pigs' heads. We're about ready.
0:43:51 > 0:43:53Chris is finally taking the string off,
0:43:53 > 0:43:56Paul is getting the trotters out, the potatoes are done.
0:43:56 > 0:43:59Ready to rock!
0:43:59 > 0:44:04Upstairs, there's a party atmosphere as the guests wait for Tom's main
0:44:04 > 0:44:06and his wife, Beth, is willing him on.
0:44:06 > 0:44:10Oh! It's taken over the whole year, pretty much.
0:44:10 > 0:44:12And we're just all really proud.
0:44:12 > 0:44:15It's so heart-warming that he can do it twice.
0:44:15 > 0:44:17It's just amazing. So amazing.
0:44:19 > 0:44:22We're going to do a table of six first, which will be 12 trotters.
0:44:22 > 0:44:26Let's start mixing salads. Loads of bacon bits with the salads.
0:44:26 > 0:44:30In the kitchen, the pressure is on Tom and he's beginning to feel it.
0:44:30 > 0:44:32You're going to brush, I'll show you.
0:44:32 > 0:44:35Don't be shy with the salad cream. One of those per bowl.
0:44:35 > 0:44:38I need twenty...four.
0:44:38 > 0:44:4024 sacks, OK?
0:44:40 > 0:44:4124 sacks.
0:44:41 > 0:44:43With so much going on, even he's getting confused.
0:44:43 > 0:44:46Two, four, six, eight...
0:44:46 > 0:44:47- 10, 12, 14...- BLEEP!
0:44:49 > 0:44:53His usually jolly front is cracking under the strain.
0:44:53 > 0:44:56Eight pigs' heads on the board. Eight pigs' heads on the board.
0:44:56 > 0:45:01Getting Tom's complex main out of the kitchen is a military operation.
0:45:01 > 0:45:03Brush with that salt mix onto the board.
0:45:03 > 0:45:07Over 200 portions of meat, 24 potato sacks
0:45:07 > 0:45:12and dozens of accompaniments are all ready to make their way to the 100 waiting guests.
0:45:14 > 0:45:16As long as each set has got
0:45:16 > 0:45:19meat, slates and salad, you're good, all right?
0:45:19 > 0:45:23There's no way Tom will let the boards leave the kitchen
0:45:23 > 0:45:26until all the elements of the dish are in place,
0:45:26 > 0:45:29but there are so many that some are getting forgotten.
0:45:29 > 0:45:32One, two, three, four, five - I've only got five.
0:45:32 > 0:45:36An army of waiters is ready to go, but the food still isn't.
0:45:36 > 0:45:38I'm missing one pig's head, please.
0:45:38 > 0:45:40One pig's head. I'm missing one pig's head.
0:45:40 > 0:45:45- We miscounted those, chef, didn't we? We're one- BLEEP- short.
0:45:45 > 0:45:47We've got to have counted that right, guys!
0:45:47 > 0:45:50- BLEEP- it's only counting!
0:45:50 > 0:45:54Has Tom lost control? Can he get the service back on track?
0:45:54 > 0:45:57Where's cider? Cider, let's go!
0:45:57 > 0:46:00Come on, chaps. Cider! Cider from the other room.
0:46:00 > 0:46:01- BLEEP- daydreaming.
0:46:01 > 0:46:05- How many tables are missing? How many tables are missing?!- Two!
0:46:05 > 0:46:07Thank you.
0:46:08 > 0:46:11In the market, Lucy and the rest of her community project
0:46:11 > 0:46:15are helping Tom to recreate the perfect presentation
0:46:15 > 0:46:17he gave the judges in the final.
0:46:19 > 0:46:21Come on, chaps. I need this quickly, quickly, quickly, quickly.
0:46:21 > 0:46:24Let's go. Let's go. Let's go. Let's go.
0:46:24 > 0:46:27- Take the- BLEEP- thing without a tray. Just take it.
0:46:27 > 0:46:29The waiting crowd has no idea
0:46:29 > 0:46:32of the commotion going on behind the scenes in the kitchen,
0:46:32 > 0:46:36but in the nick of time, Tom pulls it together.
0:46:36 > 0:46:38His mum Jackie and wife Beth
0:46:38 > 0:46:41signal the arrival of the main course.
0:46:44 > 0:46:45APPLAUSE
0:46:45 > 0:46:49And Tom's roast hog starts to make an appearance.
0:46:53 > 0:46:57- Wow! Look at this!- There you go. Hot to trot!- Hot to trot.
0:46:57 > 0:47:02I need one more with the cider, the veg and the apple sauce, please.
0:47:02 > 0:47:06Two more waiters down this end, please! Two more waiters, please!
0:47:06 > 0:47:09Last board. Let's go! Last waiter!
0:47:14 > 0:47:16Here you go. Last tray of pork.
0:47:16 > 0:47:18Thank you very much. Au revoir.
0:47:18 > 0:47:24Before long, all 100 guests are served with the pork feast.
0:47:26 > 0:47:30There were a few service issues, shall we say? But do you know what?
0:47:30 > 0:47:32The kitchen side, they worked together.
0:47:32 > 0:47:35Everyone pulled together as a team, and it's absolutely fantastic.
0:47:35 > 0:47:37Will Tom's hog roast wow
0:47:37 > 0:47:41like the main course did at last year's banquet?
0:47:41 > 0:47:43- So, Oliver, you put this through?- Yeah.
0:47:43 > 0:47:44A very good reason.
0:47:44 > 0:47:46A very good reason.
0:47:46 > 0:47:49Look at that, doing a wonderful job of being Mum, there.
0:47:52 > 0:47:54Yeah. Crackling's great, isn't it?
0:47:54 > 0:48:02For me, to have crackling at this street party banquet - wow, fabulous.
0:48:02 > 0:48:05There you go. Look at that. Whoa!
0:48:05 > 0:48:10Absolutely everybody at the table is in awe at the beauty of Tom's dish.
0:48:10 > 0:48:12There is talking points on everything.
0:48:12 > 0:48:15The quality, the cooking is superb.
0:48:15 > 0:48:18You know, I still love that salad cream.
0:48:18 > 0:48:20The whole dish is just amazing.
0:48:20 > 0:48:24A lot of work must have gone into it. Very, very creative.
0:48:24 > 0:48:27Highly presented, lovely.
0:48:28 > 0:48:31It's a real challenge to do something for a main course,
0:48:31 > 0:48:33to keep it all hot.
0:48:33 > 0:48:36The crackling was crispy. He's a top guy.
0:48:36 > 0:48:39And what does Lucy, Tom's guest of honour,
0:48:39 > 0:48:42make of the dish she gave him a helping hand with in the kitchen?
0:48:42 > 0:48:46I'm really proud of Tom because it's taken a lot for him to get here.
0:48:46 > 0:48:48He's worked really, really hard,
0:48:48 > 0:48:51and it's nice for someone like myself to come from a local community
0:48:51 > 0:48:56and be involved in this massive banquet, and the preparation.
0:48:56 > 0:48:59I managed to get my hands dirty, which was great,
0:48:59 > 0:49:03so it's a brilliant opportunity which I'm glad and excited to be a part of.
0:49:03 > 0:49:06Veteran chef Jason Atherton put Tom's dish through
0:49:06 > 0:49:08with top marks in the regionals
0:49:08 > 0:49:12and is thrilled to see him deliver it on banquet day.
0:49:12 > 0:49:13- Go on!- Wahey!
0:49:16 > 0:49:18That's how good that was!
0:49:18 > 0:49:21This is the only ever time I gave a perfect ten,
0:49:21 > 0:49:25and I have to tell you, I would maybe even give it 11. It was so good.
0:49:25 > 0:49:29You just look around you the way complete strangers here have sat down,
0:49:29 > 0:49:32they've had food to share, they've had drink to share,
0:49:32 > 0:49:36and they've had words to share. And I think that's...
0:49:36 > 0:49:40What more could you hope for? That's the very best you could hope for.
0:49:40 > 0:49:42To be honest with you, it's one of the proudest things
0:49:42 > 0:49:46I've ever achieved - winning two main courses
0:49:46 > 0:49:47for the Great British Menu.
0:49:47 > 0:49:50To win one is phenomenal and to come back this year again
0:49:50 > 0:49:54up against such huge talent, to actually be the one cooking the main course,
0:49:54 > 0:49:57yeah, what an achievement! Very, very happy. Very proud.
0:49:57 > 0:50:01My little bit of this banquet's now done. That's it, it's done.
0:50:01 > 0:50:05The whole journey for this year, it's over and done with, and that is quite sad.
0:50:05 > 0:50:07But it's not over yet,
0:50:07 > 0:50:10as Tom walks out to a hero's welcome...
0:50:10 > 0:50:12CHEERING AND APPLAUSE
0:50:14 > 0:50:17..and makes a beeline for his mum and wife.
0:50:17 > 0:50:18Hey-up!
0:50:20 > 0:50:22Oh, you're making me cry again!
0:50:22 > 0:50:25- Well done!- You all right?
0:50:25 > 0:50:29- You all right?- Well done. - Thank you very much...
0:50:29 > 0:50:33Tom's family have been behind him every step of the way.
0:50:33 > 0:50:36Bursting with pride, absolutely thrilled for him.
0:50:36 > 0:50:38I mean, he's worked so hard, I know,
0:50:38 > 0:50:43and to win it two years running is a fabulous achievement, isn't it?
0:50:43 > 0:50:45Can't ask for any more.
0:50:45 > 0:50:49We're just all really proud of him. Yay!
0:50:51 > 0:50:55Three chefs have had their turn and now it's time for the grand finale,
0:50:55 > 0:50:58and Great British Menu newcomer Paul Ainsworth
0:50:58 > 0:51:00has an awful lot to live up to.
0:51:01 > 0:51:04Are you, er, nervous about this, are you? The last course?
0:51:04 > 0:51:09Yeah. Yeah, I am. I'm very, very nervous, erm...
0:51:09 > 0:51:13- but I'm ready.- I don't think you've got nothing to be nervous about, mate.
0:51:13 > 0:51:15You've got a really good sweet here.
0:51:15 > 0:51:17But Paul's not made it easy for himself.
0:51:17 > 0:51:20His complicated dessert is a pick-and-mix
0:51:20 > 0:51:22of raspberry curd doughnuts,
0:51:22 > 0:51:24coconut custard and peanut popcorn,
0:51:24 > 0:51:25honeycomb lollypops
0:51:25 > 0:51:27and toffee apples with marshmallow.
0:51:27 > 0:51:30It's a lot to get right.
0:51:34 > 0:51:35Can you do a count for me now?
0:51:35 > 0:51:38With over 600 individual pieces to prepare,
0:51:38 > 0:51:41his fellow chefs step in to help.
0:51:43 > 0:51:46Just make sure they're really packed full of the raspberry curd, please.
0:51:46 > 0:51:48- ALL:- Yes, chef.
0:51:48 > 0:51:51Right, boys, can I leave you to sugar the doughnuts,
0:51:51 > 0:51:53and I'll go plate out there? It's a bit cooler.
0:51:53 > 0:51:56- All right.- No sweat.
0:51:56 > 0:51:58It's time to start plating up
0:51:58 > 0:52:01away from the intense heat of the kitchen,
0:52:01 > 0:52:02which could destroy his dessert.
0:52:04 > 0:52:08Upstairs, they're waiting expectantly for Paul's Taste of the Fairground,
0:52:08 > 0:52:11and his wife Emma is on tenterhooks.
0:52:11 > 0:52:16You know, I've seen him head down, just, like, you know...
0:52:16 > 0:52:20focused and absolutely proud, yeah.
0:52:23 > 0:52:26The kitchen is unusually quiet
0:52:26 > 0:52:30as everyone focuses on the enormous task at hand.
0:52:30 > 0:52:34OK, when them glasses are done, start bringing them over from the front there, guys.
0:52:37 > 0:52:41- Chief, do you want to come and get the honeycomb with me?- Yeah.
0:52:41 > 0:52:46After Paul's efforts last night, his honeycomb is now perfect,
0:52:46 > 0:52:49but that's only one part of his dish.
0:52:53 > 0:52:57I know how... You know, when the pressure's on,
0:52:57 > 0:53:00when it's your course, I know how nervous you can get,
0:53:00 > 0:53:01so I am feeling it for him.
0:53:01 > 0:53:05We've all worked together on this whole banquet for so long.
0:53:05 > 0:53:09The 600 pieces are ready.
0:53:09 > 0:53:12Now, it's time to place them on to the specially-made stands
0:53:12 > 0:53:14that will transport them to the guests.
0:53:14 > 0:53:17- One more marshmallow, please. - Here you go.- Yep.
0:53:17 > 0:53:20Three successful courses have gone before,
0:53:20 > 0:53:23and Paul wants his finale to be the ultimate dish.
0:53:24 > 0:53:26Right, ready, boys?
0:53:26 > 0:53:28Yeah, let's go.
0:53:28 > 0:53:29Service.
0:53:30 > 0:53:35Paul's proud mum Annabelle announces the arrival of her son's hard work.
0:53:35 > 0:53:39Watch your backs, watch your backs, cos I haven't got spares.
0:53:42 > 0:53:45APPLAUSE
0:53:45 > 0:53:48The playful final course of today's banquet
0:53:48 > 0:53:51gets a rapturous reception.
0:53:51 > 0:53:53CHEERING
0:54:00 > 0:54:02That's mine. What are you lot going to have?!
0:54:02 > 0:54:04What are you going to have?
0:54:07 > 0:54:11Paul's sweets are going down a treat in the market.
0:54:11 > 0:54:15Incredible end to the meal. I think you can see by the reaction around the table,
0:54:15 > 0:54:16everyone is totally amazed by it.
0:54:16 > 0:54:20Honestly, I've died and gone to heaven, for sure.
0:54:20 > 0:54:24- That is really, seriously nice. - Really nice.
0:54:24 > 0:54:27Paul's special guests from Cornwall have been bowled over.
0:54:27 > 0:54:29'He epitomised the whole meal,'
0:54:29 > 0:54:33about sharing, getting together, looking fantastic and tasting absolutely amazing,
0:54:33 > 0:54:37so I think it was an absolutely brilliant way to end off the meal.
0:54:37 > 0:54:40When he came to the mission, we knew he was really, really good,
0:54:40 > 0:54:43and we just willed that he would win, get through to the final,
0:54:43 > 0:54:45and when he did, we just couldn't be more proud.
0:54:45 > 0:54:51His mum, Annabelle, and dad, Dave, are overwhelmed by his achievement.
0:54:51 > 0:54:55When Paul's food came out, I was very, very proud, obviously,
0:54:55 > 0:54:57and very emotional at the same time.
0:54:57 > 0:55:01Just something like that for all of these people, it's just marvellous, really.
0:55:01 > 0:55:03Yeah, very impressed.
0:55:03 > 0:55:08It was good for a street party, I think, sharing. Beautiful.
0:55:08 > 0:55:11Veteran judge Angela Hartnett helped put
0:55:11 > 0:55:13Paul's dish through in the finals.
0:55:13 > 0:55:15I think it delivered on all aspects.
0:55:15 > 0:55:19It delivered visually, on a technical basis, it delivered on taste.
0:55:19 > 0:55:21It ticked every box.
0:55:21 > 0:55:24'Yeah, Paul's dish was perfect and it was a great, great course.'
0:55:24 > 0:55:28The theatrical status of the dish - that it was about the fairground -
0:55:28 > 0:55:31it was absolutely sensational. Brilliant.
0:55:31 > 0:55:34Paul's wife has shared his vision from the start.
0:55:34 > 0:55:38When I saw the carts coming out, I could just feel myself welling up.
0:55:38 > 0:55:41I was so emotional. It was overwhelming.
0:55:41 > 0:55:45I just couldn't believe that we're here on this day. It's great.
0:55:45 > 0:55:47- Well done, chef!- Yay! - APPLAUSE
0:55:49 > 0:55:53- Well done, mate.- Cheers, mate. - Well done.- Thank you.
0:55:55 > 0:55:58Four courses have been served to perfection.
0:56:00 > 0:56:02Now, it's time to celebrate.
0:56:02 > 0:56:05Ladies and gentlemen and boys and girls,
0:56:05 > 0:56:07a big round of applause -
0:56:07 > 0:56:10Chris, Tom, Aktar, Paul!
0:56:10 > 0:56:13Come on, darlings!
0:56:13 > 0:56:15Let the dancing begin!
0:56:15 > 0:56:18HIGHLAND MUSIC
0:56:18 > 0:56:20CHEERING AND CLAPPING
0:56:25 > 0:56:28We've had a fantastic day, really, really good fun,
0:56:28 > 0:56:32and to finish with a wee bit of Highland fling, that's just perfect for me.
0:56:32 > 0:56:36It's nice to know that someone from a local community like me
0:56:36 > 0:56:40can be invited to an exquisite banquet like this.
0:56:40 > 0:56:43It's an opportunity that I've been quite proud to be a part of.
0:56:43 > 0:56:47'But everybody's kept that real street-party feeling, and you know,'
0:56:47 > 0:56:51I've met people from up here, down there, all over the countryside.
0:56:51 > 0:56:53This is great, to get people together.
0:56:53 > 0:56:58It's lovely. The community, the spirit, all about foods, all about people.
0:56:58 > 0:57:00It's great!
0:57:00 > 0:57:04This is a big step for us. We don't go to London very often.
0:57:04 > 0:57:08It's like a coronation to us. It's the same kind of atmosphere.
0:57:10 > 0:57:14This has been the highest quality competition that we've been involved in.
0:57:14 > 0:57:16The chefs are amazing, the food was amazing.
0:57:16 > 0:57:20I'm extremely proud to be involved in this competition.
0:57:20 > 0:57:24The chefs have done a fantastic job. They've done themselves proud.
0:57:24 > 0:57:29Best of all, they've done the communities that they've represented proud.
0:57:29 > 0:57:35It's a wonderful, wonderful journey, and it's been a wonderful, wonderful crescendo to the end of it.
0:57:35 > 0:57:37It's just brilliant.
0:57:37 > 0:57:40The reaction of my friends and family and the people I brought here
0:57:40 > 0:57:44from the community, it's been overwhelming. It's... I'm speechless. I'm really, really happy.
0:57:44 > 0:57:48'I think my friends and family, they've done so much for me over the years,
0:57:48 > 0:57:50'and people within my community...'
0:57:50 > 0:57:52I made a promise to them many months back,
0:57:52 > 0:57:55and I'm pleased that I was able to deliver on that.
0:57:56 > 0:58:00Never in my wildest dreams did I imagine that
0:58:00 > 0:58:03I was going to be one of the four chefs that got to the final banquet.
0:58:03 > 0:58:05There was the time when I did think,
0:58:05 > 0:58:08"I wonder what it would be like?" And now, I know what it's like.
0:58:08 > 0:58:10I'm living it. I am living the dream.
0:58:10 > 0:58:12I am absolutely living the dream.
0:58:14 > 0:58:17CHEERING AND APPLAUSE
0:58:25 > 0:58:27Subtitles by Red Bee Media Ltd