0:00:02 > 0:00:07It's judgment time on Great British Menu and a place in our national finals is up for grabs.
0:00:07 > 0:00:13Three of the North East's top chefs have been desperately battling to out-cook each other
0:00:13 > 0:00:16to get a dish on the menu at the People's Banquet.
0:00:16 > 0:00:19It's been a week of tension and high drama.
0:00:19 > 0:00:22They have got a bit of colour on them.
0:00:22 > 0:00:26Former champion Nigel Haworth demanded the best of the best
0:00:26 > 0:00:31and Tim Bilton left the competition early when his homely food failed to hit the mark.
0:00:31 > 0:00:35I'm gutted, but two worthy contenders to take the North East forward.
0:00:35 > 0:00:42Today, Stephanie Moon and Andrew Pern will cook their entire menus again for the judges.
0:00:42 > 0:00:44It's a fight to the finish.
0:00:44 > 0:00:48To get this far is incredible. To cook for those judges... I want to win now.
0:00:48 > 0:00:52I'm going to go for it today, so you better watch out, Stephanie!
0:01:01 > 0:01:05Both chefs are desperate to win today.
0:01:05 > 0:01:09The prize in their sights is a place in the Great British Menu final
0:01:09 > 0:01:16where the regional champions will battle it out for the honour of cooking at the People's Banquet.
0:01:16 > 0:01:20Stephanie Moon came into the competition as the underdog,
0:01:20 > 0:01:24but to the surprise of her rivals, her highly original menu triumphed.
0:01:24 > 0:01:31It's all to play for. Andrew is after my blood. He really is. I've got to keep sharp and on my game.
0:01:31 > 0:01:34She's up against the very experienced Andrew Pern
0:01:34 > 0:01:41who has held a Michelin star for his fusion of fine dining and robust British classics.
0:01:41 > 0:01:46I've been behind Stephanie all week. Today is my last chance to leap ahead of her,
0:01:46 > 0:01:51make it my day and book my place in the Great British Menu final.
0:01:52 > 0:01:56Our exacting judges Prue Leith, Matthew Fort and Oliver Peyton
0:01:56 > 0:02:02are looking for magnificent platters of food to share, dishes that will create a spectacle
0:02:02 > 0:02:07and be a real talking point at the ultimate street party - the People's Banquet.
0:02:07 > 0:02:09Anything less will get short shrift.
0:02:09 > 0:02:15What we're really trying to do is a really fantastic street party.
0:02:15 > 0:02:21Not street food, but gastronomy as always. We are talking about the best chefs in the country.
0:02:21 > 0:02:25I think the food has got to be able to be a conversation piece.
0:02:25 > 0:02:29If it's a sort of classic restaurant fare, it's not going to do that.
0:02:29 > 0:02:33It has to have a sense of, "Wow, have a bit of this, try that!"
0:02:33 > 0:02:38Fantastic, huge, great, elaborate pieces of food laid out,
0:02:38 > 0:02:41just inviting you to get stuck in!
0:02:45 > 0:02:49- Good morning, Steph.- Morning. - Here we go then.- The big one.
0:02:49 > 0:02:52Both chefs will cook all four courses from their menus,
0:02:52 > 0:02:56but the judges won't learn who's cooked each dish
0:02:56 > 0:02:59or which menu it belongs to until they've tasted everything.
0:02:59 > 0:03:05- Are you feeling confident?- I am. - To stay in the competition, both chefs will have to make sure
0:03:05 > 0:03:07this is the service of a lifetime.
0:03:07 > 0:03:09Steph's kicking off her menu
0:03:09 > 0:03:14with sticky pigeon with ingredients foraged from the hedgerow.
0:03:14 > 0:03:20- We won't have much leeway today with three judges. One was bad enough. - They're going to be Rottweilers.
0:03:20 > 0:03:24But the first dish to go before the judges today
0:03:24 > 0:03:27is Andrew's salmagundi of north country produce
0:03:27 > 0:03:29which didn't score well on Monday.
0:03:29 > 0:03:35This is a cooking competition and you're starting off with a dish that hasn't got a lot of cooking in it.
0:03:35 > 0:03:40The thing that surprised me was how easy it seemed for you to do.
0:03:40 > 0:03:44That's the idea. The easier, the better. Cos the other three aren't.
0:03:44 > 0:03:48Despite Stephanie's taunts, Andrew believes his platter
0:03:48 > 0:03:54of cured meats, vegetables, egg mayonnaise and cheese would be a hit at the People's Banquet.
0:03:59 > 0:04:01But will the judges agree?
0:04:05 > 0:04:11- "Minging" is the first thing that comes to mind. Minging and a mess.- I love it.
0:04:11 > 0:04:16I can't work out whether it's a herbaceous border or a deconstructed salmagundi.
0:04:16 > 0:04:20- It's a mess.- Does it taste nice? - Delicious. Eat one.
0:04:21 > 0:04:25- It's Humpty Dumpty. - It's mustard and cress, isn't it?
0:04:25 > 0:04:30Do you think people will respond to this? Can you see it in the People's Banquet?
0:04:30 > 0:04:33I'm not getting a sense of purpose out of this.
0:04:33 > 0:04:37It feels like a food decoration course on a platter here.
0:04:37 > 0:04:43What is disappointing is that I feel, aside from assembling ingredients here,
0:04:43 > 0:04:47I don't feel there's very much skill in terms of cooking.
0:04:47 > 0:04:52A mish-mash of colour does not make it suitable for a banquet. If you do something like this,
0:04:52 > 0:04:57there has to be warmth and love to it. I am not feeling the love from this dish.
0:04:57 > 0:05:01I like it. It is colourful. I think it's 90% delicious.
0:05:01 > 0:05:07- I just have a feeling we're going to see something better. - I very much hope we are.
0:05:07 > 0:05:12Andrew's starter hasn't exactly impressed the judges. Can Stephanie take the advantage?
0:05:12 > 0:05:17She scored highly on Monday with her sticky pigeon with forager's relish and hedgerow crisps
0:05:17 > 0:05:20made from beetroot and burdock.
0:05:20 > 0:05:24- Nervous?- Yeah.- The judges aren't far away now. They're circling.
0:05:24 > 0:05:30Steph's taking a risk with her unusual ingredients, as Andrew is keen to point out.
0:05:30 > 0:05:36- Do you think the judges are going to enjoy those?- I believe in foraging. I've done it for a long time.
0:05:36 > 0:05:41- I'm hoping they like it.- I hope they don't.- Steph's got her heart set on going through today,
0:05:41 > 0:05:46so it's a blow to discover her burdock root is not top quality.
0:05:46 > 0:05:48Oh, dear. What's happening there?
0:05:48 > 0:05:54It's quite good, thinking, "That's all right. It might put her out of her stride a bit and trip her up."
0:05:54 > 0:05:57The more that happens, the better for me.
0:05:57 > 0:06:03As Stephanie puts the sticky glaze on her pigeon, then adds the finishing touches to her platter,
0:06:03 > 0:06:07she's pulled it out of the bag, despite her nerves.
0:06:07 > 0:06:10Now she can only hope for mercy from the judges.
0:06:10 > 0:06:14You are in the firing line to be shot down.
0:06:21 > 0:06:24A much greater sense of allure to this dish.
0:06:24 > 0:06:29I'm sort of already intrigued to see what's inside the apple.
0:06:29 > 0:06:34That makes me smile just to look at it, the ingenuity. How do you serve this?
0:06:34 > 0:06:40- Does this lend itself to a street party?- I'll help you.- It looks good, it's a feast for the eyes.
0:06:40 > 0:06:47I can see this going down on a big, long table and everyone going, "Hmm, what's that?" "Pigeon."
0:06:47 > 0:06:53There's a problem for a start. Little bleeding chunks of pigeon's breast, people will not eat.
0:06:53 > 0:06:57- Have you gone soft in your old age? - It's not bleeding. It's rare.
0:06:57 > 0:07:03- And it is delicious. I think this is incredibly patronising.- It's not. - It's completely patronising.
0:07:03 > 0:07:09- If you squish a piece of stew, it does that.- If you want to get people talking at a large table like this,
0:07:09 > 0:07:14- there's lots to talk about here. - This is lovely food to share.
0:07:14 > 0:07:18I love the apple job. The stuff inside is too sweet. This is amusing.
0:07:18 > 0:07:22Not many people will have seen three colours of beetroot dried.
0:07:22 > 0:07:27I don't see this as food for the community. I have misgivings about how much people will enjoy it.
0:07:27 > 0:07:32And also to me, it's just... I don't know. It's just a bit too polite.
0:07:32 > 0:07:34So mixed reviews for Stephanie.
0:07:34 > 0:07:40Could Matthew's concerns about her challenging choice of meat count against her?
0:07:40 > 0:07:45There are three more courses to go before the judges' verdict.
0:07:45 > 0:07:49Both chefs are hard at work on their fish dish.
0:07:49 > 0:07:51Stephanie will be first up
0:07:51 > 0:07:55with her hot oak-smoked trout with pea puree and scraps.
0:07:55 > 0:08:01On Tuesday, veteran chef Nigel Haworth marked her down for her over-smoked trout.
0:08:01 > 0:08:05On his advice, she is packing her fish in salt and brown sugar.
0:08:05 > 0:08:09The reason I'm doing all this is to get some of the moisture out,
0:08:09 > 0:08:12so I don't get so much smoke into the fish.
0:08:12 > 0:08:18Steph's complex dish is putting her under pressure and Andrew can't resist adding to it.
0:08:18 > 0:08:23- The fish has been sitting out there a while, Steph. - I'm just keeping it warm, chef.
0:08:23 > 0:08:28She's already feeling the heat and now Steph is struggling with the smoker.
0:08:28 > 0:08:31No. More, more, more.
0:08:31 > 0:08:37The smoke is crucial to the success of her dish and her rival has spotted she's having trouble.
0:08:37 > 0:08:42- All right?- I've done this so many times and it's always worked.
0:08:42 > 0:08:45She needs to get her beer-battered scraps into chip shop bags
0:08:45 > 0:08:49and pipe the tea cream on to her pea puree. In the nick of time,
0:08:49 > 0:08:52she manages to get her dish to the pass.
0:08:52 > 0:08:55That was a bit of a nightmare.
0:08:55 > 0:08:57But the experience has unnerved her.
0:08:57 > 0:09:01- Happy?- No, not really. Not really. Not really.
0:09:03 > 0:09:08I made a mistake and, you know, it could cost me dearly. Let's hope not.
0:09:11 > 0:09:14Right...
0:09:14 > 0:09:18I've got to get this off while there's still smoke inside.
0:09:20 > 0:09:23Look, pea shoots, our old friends.
0:09:23 > 0:09:26It doesn't really feel like sharing to me.
0:09:26 > 0:09:30- It's matron doling it out. - Less of the "matron", thank you!
0:09:30 > 0:09:31LAUGHTER
0:09:31 > 0:09:37Do you know what those are? Those are bits of fat you scoop off the top of the fat-fryer.
0:09:37 > 0:09:43No, I don't feel it's sharing food. I think it's just food presented separately.
0:09:43 > 0:09:48There's some kind of flavour like tea or something. It is tea, isn't it?
0:09:48 > 0:09:54I think the pea puree is of very poor standard. It doesn't have enough flavour.
0:09:54 > 0:09:57The peas are not very good. I don't like the cream on top.
0:09:57 > 0:10:01What's the gold leaf doing on there? I think it's a disaster.
0:10:01 > 0:10:06- Oliver, you always look on the bright side of life(!) - I'm trying to be polite.
0:10:06 > 0:10:09You should hear what I really think.
0:10:09 > 0:10:13The presentation is a mistake. It's too smoky.
0:10:13 > 0:10:15The mushy peas aren't good enough.
0:10:15 > 0:10:18I don't think it's generous and sharing.
0:10:18 > 0:10:23It doesn't seem to me like a banquet for anyone, never mind a banquet for the people.
0:10:23 > 0:10:26It's pretty, poncified, but it's not party food.
0:10:26 > 0:10:30It's a good thing Steph can't hear the judges' comments.
0:10:30 > 0:10:36Not only has her dish had a panning, but she's failed to convince them her concept is great for sharing.
0:10:36 > 0:10:40Could this be an opportunity for Andrew to steal the lead?
0:10:40 > 0:10:42He's serving:
0:10:45 > 0:10:50Going all out to win, Andrew is tweaking the sandwich filling.
0:10:50 > 0:10:54I've added a bit of cream cheese to make it lighter, more delicate.
0:10:54 > 0:11:01The fish course was Andrew's strongest dish and the only one to beat any of Stephanie's dishes.
0:11:01 > 0:11:04And he's confident of success again today.
0:11:04 > 0:11:08Now's my chance to maybe get ahead. Steph's had a problem with the fish course,
0:11:08 > 0:11:13so maybe I can win this fish course, then the next one, then the next one.
0:11:13 > 0:11:17He brings his bubbling tureen of fish soup to the pass to be ladled
0:11:17 > 0:11:21over the lobster, samphire and scallops in the judging chamber.
0:11:21 > 0:11:22OK.
0:11:23 > 0:11:28Make sure they can have seconds if they want to.
0:11:32 > 0:11:38- I think it's a real sharing dish. - Pass the soup round.- A real sharing dish.- That's the main aim.
0:11:41 > 0:11:47I'm not going to taste this dish. What's this got to do with feasting? It's just a restaurant dish.
0:11:47 > 0:11:53I think you've got fantastic self-will because I think it smells so delicious that...
0:11:53 > 0:11:58- I know it's a restaurant dish, but I'm dribbling.- Be generous.
0:11:58 > 0:12:03- This is the People's Banquet. It's about generosity.- You've got to eat three more courses.
0:12:03 > 0:12:08- I'm not having any. It's a classic French dish. - You ought to try it for flavour.
0:12:08 > 0:12:14- I want to know about the sarnie.- What will it add?- I don't know, but it smells quite good.- I'm feeling bad.
0:12:14 > 0:12:18If you're not careful, he'll throw his rattle out of the pram again.
0:12:18 > 0:12:24- I think this was added to make it more "sharey". - It's completely irrelevant.
0:12:24 > 0:12:30Some of the seafood is overcooked. The bisque itself has been blitzed to within an inch of its life.
0:12:30 > 0:12:36- There's too much tomato in the sauce.- It's a bit heavy.- But this dish isn't an irremediable disaster.
0:12:36 > 0:12:39It just needs to be presented in a different way.
0:12:39 > 0:12:42It's not a little tweak. He needs to get rid of that,
0:12:42 > 0:12:46make the sauce better, cook the fish better and put it all in one pot.
0:12:49 > 0:12:54Andrew's fish course has also fallen short of the judges' high standards.
0:12:54 > 0:13:00With two courses down and two courses to go, the rivals have no idea who's going to win.
0:13:00 > 0:13:04I think we're about neck and neck. We're probably about level.
0:13:04 > 0:13:09The competition is hotting up now. It really is. We both want to win so much.
0:13:09 > 0:13:13So on to the main course. Andrew is serving
0:13:13 > 0:13:16his ambitious platter of roast pork loin, pork pies,
0:13:16 > 0:13:21black pudding Scotch eggs, cider fondants and sticky ribs.
0:13:21 > 0:13:26- This is the one you really want, the main course?- It's a good one. It's piggy in the middle.
0:13:26 > 0:13:31Andrew knows each component of his dish must be perfect, so he's made some changes.
0:13:31 > 0:13:37- So are these the new, improved Scotch eggs, chef?- They are indeed.
0:13:37 > 0:13:44- I've added a bit of mixed spice to it.- Yeah.- I've tried a different black pudding. It's got more oomph.
0:13:44 > 0:13:48Andrew's making a few tweaks. He's pushing harder.
0:13:48 > 0:13:54He's precision-working. That makes me want to do better than him. Hopefully, I will.
0:13:54 > 0:14:01He puts the finishing touches to his suckling pig platter and appears to be completely unflustered.
0:14:02 > 0:14:05- Happy, chef?- Yeah.- Yeah?- I think so.
0:14:05 > 0:14:09But privately, he has his concerns.
0:14:09 > 0:14:15All the different components came through very well. Maybe the potato is slightly underdone.
0:14:15 > 0:14:20That might hand the competition over to Stephanie if it comes down to that.
0:14:22 > 0:14:24MATTHEW CHUCKLES
0:14:24 > 0:14:27Wow! This is more like it.
0:14:27 > 0:14:32- That'll do for me. I don't know what the rest of you are going to eat.- Yum!
0:14:34 > 0:14:37At last, a bit of drama, a bit of theatre.
0:14:37 > 0:14:40I do think this is a proper People's Banquet dish.
0:14:40 > 0:14:44It's got that... Excuse me. Will you help us, please, Prue?
0:14:44 > 0:14:50- I want a bit of sticky riblets. - I want a bit of everything.- No part of this pig has gone to waste.
0:14:50 > 0:14:53This is a little pork pie. Lovely flavours.
0:14:53 > 0:14:57- This is fantastic. This is black pudding.- Is it?- Yeah.
0:14:57 > 0:15:03I love the little detailing here. I think this little candied apple on top of the pork pie,
0:15:03 > 0:15:08the black pudding stuffing around the Scotch egg, light and crunchy on the outside...
0:15:08 > 0:15:12Just beautiful. I have not met one false note.
0:15:12 > 0:15:16This is the perfect sharing dish. It just makes you smile.
0:15:16 > 0:15:22If this piggy gets through, which I really... Right now I hope he does.
0:15:22 > 0:15:28I just imagine ten of them or twelve of them or whatever, all coming in in a line
0:15:28 > 0:15:32with a roll of drums and flaming torches. It is just such a spectacle.
0:15:32 > 0:15:37Unquestionably, this little piggy could go to Leadenhall Market.
0:15:37 > 0:15:42So full marks to Andrew. His dish has proved a hit with the judges.
0:15:42 > 0:15:46Has he raised the bar for Stephanie's main course?
0:15:46 > 0:15:51She's serving twice-baked Nidderdale lamb in a salt and hay crust,
0:15:51 > 0:15:53Bluemin white potatoes and gravy.
0:15:53 > 0:15:59In the previous round, this dish got a strong score from veteran chef Nigel Haworth.
0:15:59 > 0:16:03But he still felt there was room for improvement.
0:16:03 > 0:16:06I needed to get a bit more flavour into the lamb.
0:16:06 > 0:16:10He felt that the salt hay crust extracts some of the lamb flavour.
0:16:10 > 0:16:17So what I'm going to do is make like a sticky jus to coat the lamb in,
0:16:17 > 0:16:19then put it in the salt hay crust.
0:16:21 > 0:16:27Will the improved flavour of the lamb be enough to equal or better Andrew's main course?
0:16:27 > 0:16:31Steph won't find out until the judges have tasted all the dishes.
0:16:33 > 0:16:35- Happy?- Yeah.
0:16:40 > 0:16:44- Wow!- Wow!- Very rustic, isn't it?
0:16:44 > 0:16:47Shall we see what's on the inside?
0:16:49 > 0:16:53- This is lamb.- Oh, my goodness! Doesn't it smell good?
0:16:53 > 0:16:58- Why don't we swap these down? You pass that on to Oliver.- Thank you.
0:16:58 > 0:17:05This is how I imagine the feast working. You do a bit of this. Oliver then does a bit of pouring.
0:17:05 > 0:17:08- Gravy?- Thank you very much indeed.
0:17:10 > 0:17:17- A very fine piece of lamb.- It's one of the most honest dishes we've had because it's not messed around with.
0:17:17 > 0:17:19That does slightly beg a question.
0:17:19 > 0:17:25Are the guests attending this going to sit down and think this is just a bit too ordinary?
0:17:25 > 0:17:30No, I don't think so because first of all, none of us can do potatoes like that.
0:17:30 > 0:17:36I love the simplicity and I like the presentation. Once it's scaled up, it'll be amazing.
0:17:36 > 0:17:41This chef cooks like I wish I could cook.
0:17:41 > 0:17:45With Stephanie's main course also getting the judges' thumbs-up,
0:17:45 > 0:17:48it's impossible to say who is in the lead.
0:17:48 > 0:17:52Now it's the chefs' final chance to prove to the judges
0:17:52 > 0:17:55they've got what it takes to cook for the People's Banquet.
0:17:55 > 0:18:00- The competitive juices are getting going.- We're on the home run.
0:18:00 > 0:18:03Both of us are really going for it.
0:18:03 > 0:18:07Andrew is hoping to sweeten them up with another traditional dish -
0:18:07 > 0:18:12a celebration of Yorkshire rhubarb, including some liquid refreshment.
0:18:12 > 0:18:17- You've got a lot of schnapps there. Are you trying to get the judges drunk?- Exactly.
0:18:17 > 0:18:20Ply them with drink, exactly.
0:18:20 > 0:18:25His dessert consists of four elements, all of which have to be perfect.
0:18:25 > 0:18:31But he had trouble with one of them on Thursday's programme and Steph won't let him forget it.
0:18:31 > 0:18:35- Where's your rice pudding? - It's here, ticking over.
0:18:35 > 0:18:41- Has it gone right this time? - Looking a lot healthier. I'm getting the hang of this cooking lark now!
0:18:41 > 0:18:45- You got enough practice.- I had to do it one or two times.- Three times.
0:18:45 > 0:18:49- Three times a charm. - It was worth the effort.
0:18:49 > 0:18:53He arranges his rhubarb jelly and custard, rhubarb schnapps,
0:18:53 > 0:18:59elderflower rice pudding and pistachio and rhubarb-filled Yorkshire puddings on a cake stand.
0:19:00 > 0:19:02Chef, you're running late.
0:19:02 > 0:19:06- Are you feeling the pressure? - I'm not feeling the pressure.
0:19:06 > 0:19:11I just had a little organisation problem. It's just the levels.
0:19:11 > 0:19:14- It's a bit wonky, that one. - It is a bit wonky.
0:19:14 > 0:19:17This is Andrew's last dish to go to the judges.
0:19:17 > 0:19:20Now there's nothing more he can do.
0:19:20 > 0:19:23- OK, there you have it.- Very nice.
0:19:23 > 0:19:26Deep down, I feel a bit apprehensive.
0:19:26 > 0:19:32After putting so much effort into it and so many people willing you on, it's quite emotional, if you like.
0:19:32 > 0:19:36It's that relief. You don't know whether to laugh or cry.
0:19:38 > 0:19:40- It's tea time.- It's afternoon tea.
0:19:40 > 0:19:44- It's a party. - Wow, that looks really good!
0:19:44 > 0:19:47That is...
0:19:47 > 0:19:51If this tastes as good as it looks, I think we're in for a real treat.
0:19:51 > 0:19:57- It's a rhubarb fest.- Shall I have one of those?- Even those Yorkshire puddings are made of rhubarb.
0:19:57 > 0:20:00They've got pistachio inside them.
0:20:00 > 0:20:04This is a little... Hmm! This is a trifle.
0:20:04 > 0:20:08Gosh, this is the way to round off a meal!
0:20:08 > 0:20:12- Oh, it's rice pudding. - Oh, my goodness! This is alcohol.
0:20:12 > 0:20:18- Rhubarb liqueur or something. - Is licking your fingers part of the fun?- Definitely.
0:20:18 > 0:20:21- This is the winner. - You've had two of those already!
0:20:21 > 0:20:27Guys, do you see what we've done? We have absolutely hoovered up four little puddings each.
0:20:27 > 0:20:30So I guess we liked it.
0:20:30 > 0:20:36- It's not just for us. Do you think the other people would?- Everybody would love this. Everybody.
0:20:36 > 0:20:42I'm slightly reluctant to let this go beyond this room. The temptation to grab it for yourself!
0:20:42 > 0:20:45So a clean sweep for Andrew's dessert,
0:20:45 > 0:20:50but the judges have absolutely no idea of what is about to hit them.
0:20:50 > 0:20:53It's Steph's Yorkshire mess.
0:20:53 > 0:20:57Like Andrew, she has also put rhubarb at the heart of her dish,
0:20:57 > 0:20:59but in a very different way.
0:20:59 > 0:21:02- One more push. Come on, Steph.- Yeah.
0:21:02 > 0:21:06While Steph sweats over rhubarb jellies, rhubarb curd, Parkin crumbs
0:21:06 > 0:21:09and a magnificent rhubarb meringue,
0:21:09 > 0:21:14all Andrew has to do is relax and enjoy the spectacle.
0:21:14 > 0:21:15Cheers!
0:21:15 > 0:21:20Steph will send her sous-chef out to present the dish to maintain the secrecy
0:21:20 > 0:21:25of which chef has cooked which dish, but she's suffering a crisis of confidence.
0:21:25 > 0:21:32She knows her unique dessert will either fill the judges with delight or despair.
0:21:32 > 0:21:36I've got that feeling that I had just before I presented you all...
0:21:36 > 0:21:42- Sort of pit of your stomach... "Oh, my God, I can't believe I'm doing this!"- Do you want a hand?
0:21:42 > 0:21:44The judges are in for a surprise.
0:21:44 > 0:21:49They're about to see a final course presented in a radically new way.
0:21:49 > 0:21:51- Certainly different. - Certainly is different.
0:21:51 > 0:21:55I hope the dessert is the judges' favourite.
0:21:55 > 0:22:00- I felt it was the apt finale for a banquet of this grandeur. - Well done.
0:22:01 > 0:22:04- We did it. We got there. - We got there.
0:22:04 > 0:22:09I suspect a certain amount of interactive pudding-making here.
0:22:09 > 0:22:11Gosh! It's a surprise.
0:22:16 > 0:22:21- This is good fun.- This is good. - It is building up into something really wonderful.
0:22:21 > 0:22:23I love a bit of jelly.
0:22:23 > 0:22:27- Beautifully done. - Rhubarb crumble, rhubarb jelly.
0:22:27 > 0:22:33I can honestly tell you I have never had anything vaguely close to this ever!
0:22:33 > 0:22:37- It's a wonderful idea.- Spoons at the ready?- A great idea for parties.
0:22:37 > 0:22:41- Oh, look at that.- Everybody dig in. It'll all topple over sideways.
0:22:41 > 0:22:45It won't matter because people will be laughing so heartily...
0:22:45 > 0:22:49- I was just going to have that bit. - I got there first.
0:22:49 > 0:22:53- Lovely poached rhubarb. Good meringue?- Very good meringue.
0:22:53 > 0:22:59- What is there not to like about this?- Nothing.- You can see everybody having a real laugh with this.
0:22:59 > 0:23:05But what impresses me most is that for all the fun and the theatre, it's also wonderful cooking.
0:23:05 > 0:23:10That's a very good meringue, excellent jelly, perfectly poached rhubarb.
0:23:10 > 0:23:15I'm only unhappy because I thought the other one was perfect too. Now what do I do?
0:23:15 > 0:23:19It's certainly put a smile on the faces of the judges
0:23:19 > 0:23:24and Stephanie has got top marks for audacity, as well as for flavour.
0:23:25 > 0:23:30The cooking is over and all the chefs can think about is whether they've done enough
0:23:30 > 0:23:33to get through to the next round.
0:23:33 > 0:23:35It's been a heck of a week.
0:23:35 > 0:23:41Getting to the next stage would be... Wow! Great!
0:23:41 > 0:23:45The challenge has been very tough. It's a big relief to get finished.
0:23:45 > 0:23:52All you need now is the judges to finish off the week and hopefully, vote me for the North East.
0:23:52 > 0:23:59- Let's do it.- In the chamber, the judges finally get to see which dishes make up the two menus.
0:23:59 > 0:24:02Two quite distinctive approaches to the competition.
0:24:02 > 0:24:06I think it's very hard. I really do.
0:24:06 > 0:24:08Both chefs have followed the brief.
0:24:08 > 0:24:12Andrew designed his menu to be perfect for sharing
0:24:12 > 0:24:15and stun the guests with the visual appeal of his platters.
0:24:15 > 0:24:18Steph created innovative dishes
0:24:18 > 0:24:21to break down barriers and get people talking.
0:24:22 > 0:24:24One of them is much more visual.
0:24:24 > 0:24:29I think the pigeon is the best of the two starters.
0:24:29 > 0:24:35Yeah, but it's about menus. We've got to choose the menu and that's the real problem.
0:24:38 > 0:24:40OK, I know which menu I'm going for.
0:24:40 > 0:24:43And you, Oliver? Have you made up your mind?
0:24:43 > 0:24:47- Just.- Yes, I think I have too.
0:24:47 > 0:24:50It will be really tough, but let's call in the chefs.
0:24:53 > 0:24:58With all four courses tried and tested, it's time for the chefs to learn their fate.
0:25:05 > 0:25:07So, hello, chefs.
0:25:07 > 0:25:11We have judged a lot of these competitions now
0:25:11 > 0:25:14and they are always incredibly tough.
0:25:14 > 0:25:19But today has been extraordinary, absolutely extraordinary,
0:25:19 > 0:25:22so I gather it was tough for you too.
0:25:22 > 0:25:25It was a real roller-coaster of ups and downs.
0:25:25 > 0:25:28We thought you got off to a bit of a slow start,
0:25:28 > 0:25:32but the last two courses from both of you were absolutely fabulous.
0:25:32 > 0:25:37- And I don't think we've ever had two such cracking puddings.- Never.
0:25:37 > 0:25:42Right, so it's time to find out which of you has won.
0:25:45 > 0:25:49- Matthew? - It's going to be Menu A for me.
0:25:51 > 0:25:54- Oliver?- Prue, for me, it's Menu B.
0:25:54 > 0:26:00That means I have to do the deciding vote, but I have made up my mind
0:26:00 > 0:26:03and it is...Menu A,
0:26:03 > 0:26:10which won't mean a lot to you because you don't know who has cooked Menu A and nor do we.
0:26:10 > 0:26:13So we will find out.
0:26:19 > 0:26:21So...
0:26:21 > 0:26:29the chef going forward to represent the North East in the Great British Menu competition is...
0:26:38 > 0:26:42- ..Andrew Pern. Andrew, congratulations.- Thank you very much.
0:26:42 > 0:26:44Well done, Andrew. Well done.
0:26:44 > 0:26:46Well done.
0:26:46 > 0:26:49Stephanie, I am so sorry.
0:26:49 > 0:26:52I'm so sorry. You really were very, very close.
0:26:52 > 0:26:56But Andrew, I think what certainly influenced me most
0:26:56 > 0:27:00was that your menu seemed to be the most partyish, the most celebratory,
0:27:00 > 0:27:03the most visually exciting.
0:27:03 > 0:27:06I think Andrew's menu had an extra dimension of theatricality.
0:27:06 > 0:27:10I do think neither menu was exactly perfect.
0:27:10 > 0:27:15Andrew, you'll have to do some work on the fish course and probably on the salmagundi.
0:27:15 > 0:27:19Stephanie, I loved the pigeon. The lamb was very interesting.
0:27:19 > 0:27:23I loved the pudding because I'd never seen anything like it before.
0:27:23 > 0:27:28That was a very brave thing to do and that tilted it for me towards you.
0:27:28 > 0:27:34Congratulations, both of you, particularly Andrew. We look forward to seeing you in the final.
0:27:34 > 0:27:38- Thank you.- Thank you. - Well done, chef.- Thank you.
0:27:38 > 0:27:39Wahey!
0:27:39 > 0:27:45All week, I've been underdog. Stephanie's the dark horse, winning all the rounds.
0:27:45 > 0:27:49It's just never-ending. When is it going to come good?
0:27:49 > 0:27:53Amazingly, it did today, the important day. I said I'd make it.
0:27:53 > 0:27:57And I did. It's brilliant. I feel quite emotional actually.
0:27:57 > 0:28:01- Do it for the North East.- Exactly. Cheers, everybody. Thank you.
0:28:01 > 0:28:07I worked my heart out this week. I've given it my heart and soul. Andrew came through on the day.
0:28:07 > 0:28:14It would be a lie to say I didn't want to get through to the next stage. I really did desperately.
0:28:14 > 0:28:19But that's made me more determined than ever to try and get back next year.
0:28:19 > 0:28:22Next week on Great British Menu, the battle continues
0:28:22 > 0:28:26with the chefs from Northern Ireland and sparks are going to fly.
0:28:26 > 0:28:31People make mistakes, things boiling over. There's smoke, there's fire.
0:28:31 > 0:28:34The pressure's on. You have to get it done.
0:28:49 > 0:28:53Subtitles by Subtext for Red Bee Media Ltd 2011
0:28:53 > 0:28:57Email subtitling@bbc.co.uk