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