0:00:02 > 0:00:05It's decision day here on Great British Menu.
0:00:05 > 0:00:07All week, three of Northern Ireland's finest chefs,
0:00:07 > 0:00:10Chris Fearon, Chris Bell
0:00:10 > 0:00:12and Brian McCann, have been fighting for the chance
0:00:12 > 0:00:14to cook at the ultimate street party,
0:00:14 > 0:00:18a spectacular banquet celebrating the power of food
0:00:18 > 0:00:19to bring people together.
0:00:19 > 0:00:23Yesterday's programme saw the struggle for the main course
0:00:23 > 0:00:26and ended with a wild card Chris Fearon joining Chris Bell
0:00:26 > 0:00:29in first place and leaving Brian one point behind.
0:00:29 > 0:00:34It's really, really close. We're all level pegging. There's no room for error.
0:00:34 > 0:00:37Scoring them all week is Richard Corrigan.
0:00:37 > 0:00:41At the level of the Great British Menu, you do not expect that in a dish.
0:00:41 > 0:00:43It's their last chance to impress him.
0:00:43 > 0:00:47Only the two highest scoring chefs will face the judges tomorrow.
0:00:47 > 0:00:51The chef who slips up today is going home. It's all to play for.
0:00:51 > 0:00:56Today, it's deserts and the three dishes battling for a place at the People's Banquet
0:00:56 > 0:00:58are chocolate fondue,
0:00:58 > 0:00:59lemon in a box
0:00:59 > 0:01:02and lemon curd tart.
0:01:02 > 0:01:05I've been down this road before and I do not want to go out this year.
0:01:05 > 0:01:07Everything rests on this final course.
0:01:07 > 0:01:10Mess up today and you can't fix it tomorrow. It's finished.
0:01:20 > 0:01:26This year, each chef has been set the task of seeking out local heroes from their community,
0:01:26 > 0:01:29who work tirelessly bringing people together through food.
0:01:29 > 0:01:31You have to be very honest.
0:01:31 > 0:01:33It's a fabulous end to a lovely meal.
0:01:33 > 0:01:36Success in the competition is more personal
0:01:36 > 0:01:37than ever, as the winning chefs
0:01:37 > 0:01:41will get the chance to invite those they've met to the People's Banquet.
0:01:41 > 0:01:42Thank you very much, we'd love to.
0:01:44 > 0:01:47You know, they give so much to the communities,
0:01:47 > 0:01:50it'd be nice to give something back to them.
0:01:50 > 0:01:56Today is the dessert course and the chefs' last chance to impress former champion Richard Corrigan.
0:01:56 > 0:01:58He who produces the best pudding
0:01:58 > 0:02:01will have a very big smile on his face today.
0:02:06 > 0:02:08In joint first place,
0:02:08 > 0:02:13with a total score of 19, it's joker in the pack Chris Fearon,
0:02:13 > 0:02:18a brassiere style chef, set on toppling his fine dining competition with a high-risk menu.
0:02:18 > 0:02:21He's already clocked up two wins this week
0:02:21 > 0:02:25and is determined to stay out in front with what he thinks is a killer desert.
0:02:25 > 0:02:28I'm going in guns blazing, here. I'm expecting to win it.
0:02:28 > 0:02:31It's going to be class, it's going to be mega.
0:02:31 > 0:02:33Talk to me. Tell me about this dish.
0:02:33 > 0:02:37I wanted lemon tart. I love lemon custard tart. It's great.
0:02:37 > 0:02:40We've got some lemon and liquorice Battenberg cake.
0:02:40 > 0:02:44- I don't see a desert here.- Well... - Tell me, come on, I'm not convinced!
0:02:44 > 0:02:47I'm poaching off these lemons, I'll take the middle out.
0:02:47 > 0:02:50I'll pipe a lovely fresh ice-cream into them, lemon ice-cream.
0:02:50 > 0:02:51And lemon meringue.
0:02:51 > 0:02:56All presented in a wee sweet box, with a wee bottle of lemonade to wash it down with.
0:02:56 > 0:02:59- Is it good enough? - I think it's good fun.
0:02:59 > 0:03:02I think people will understand it,
0:03:02 > 0:03:05and the theatre of all coming down, it's great.
0:03:05 > 0:03:09I like my puddings like my fish courses. Very simple.
0:03:10 > 0:03:13Chris Fearon's pudding is anything but.
0:03:13 > 0:03:16He's pulling out all the stops with his box of lemony tricks,
0:03:16 > 0:03:20a more-is-more tactic that saw him come last in the fish course.
0:03:20 > 0:03:25Hang on, Chris. I didn't ask for afternoon tea. I want a pudding.
0:03:25 > 0:03:30Sharing the limelight with 19 points is Chris Bell,
0:03:30 > 0:03:32the only one of the chefs to have
0:03:32 > 0:03:35held a prestigious Michelin Star. But he's yet to win a course.
0:03:35 > 0:03:39He's put in a solid, but unexceptional performance all week,
0:03:39 > 0:03:41scoring average sixes and sevens.
0:03:41 > 0:03:44So, he's hoping to nail it with his dessert today.
0:03:44 > 0:03:48My chosen dessert is a feast for the eyes. It's ideal for sharing.
0:03:48 > 0:03:51I think it's good enough to get me to the judges.
0:03:54 > 0:03:56What are you going to cook for us today?
0:03:56 > 0:04:00I'm going to make a tart. I'm going to do a tart of lemon curd.
0:04:00 > 0:04:03I'm going to macerate some berries,
0:04:03 > 0:04:07flavoured up with a little bit of elderflower.
0:04:07 > 0:04:10I've got little ice-cream cones, I'll do butter milk ice-cream.
0:04:10 > 0:04:11Is the spectacle enough?
0:04:11 > 0:04:15Yeah, with the individual ice-cream cones, the shot glasses,
0:04:15 > 0:04:18the tart on a separate plate. When it all comes together,
0:04:18 > 0:04:21you'll see there's a bit of theatre. It's ideal for sharing.
0:04:21 > 0:04:25Chris Bell's opted for another twist on a classic.
0:04:25 > 0:04:28Lemon curd tart with buttermilk ice-cream.
0:04:28 > 0:04:31But will playing it safe today deliver those vital points?
0:04:31 > 0:04:35I wonder, how much thought did he really put into this pudding?
0:04:35 > 0:04:37Will that be enough to knock my socks off?
0:04:38 > 0:04:44Finally, trailing behind with 18 points, it's last year's loser, Brian McCann.
0:04:44 > 0:04:47He's cooked simple, honest food all week.
0:04:47 > 0:04:50But he's changing tack on this final course
0:04:50 > 0:04:53in a last-minute bid to stay in the competition.
0:04:53 > 0:04:55This course, for me, is quirky.
0:04:55 > 0:04:57He is either going to love it or hate it.
0:04:59 > 0:05:02Brian. Title of your dish today?
0:05:02 > 0:05:04I'm going to make a chocolate fondue mix.
0:05:04 > 0:05:07I'll make passion fruit and pistachio marshmallows.
0:05:07 > 0:05:10I'm going to make some spiced banana bread.
0:05:10 > 0:05:13I'm going to make some coconut dacquoise.
0:05:13 > 0:05:17I'll make rosemary shortbread and I'll have a selection of fruit.
0:05:17 > 0:05:21So, you've taken that sharing, you've really concentrated on that idea?
0:05:21 > 0:05:24I want to see the fun factor, the excitement.
0:05:24 > 0:05:25And I want to go to the judges.
0:05:25 > 0:05:30Brian's turning his less-is-more approach on its head,
0:05:30 > 0:05:34opting for an uncharacteristically novel chocolate fondue.
0:05:34 > 0:05:36A risky strategy this late in the competition.
0:05:36 > 0:05:38It's the Great British Menu!
0:05:38 > 0:05:42I want to see something really beautiful, something fantastic!
0:05:42 > 0:05:46Yes, he has the sharing aspect, but where's the wow aspect?
0:05:50 > 0:05:56With all three chefs vying for the top spot and everything riding on their desserts,
0:05:56 > 0:05:59a simple mistake today could reverse all their fortunes.
0:05:59 > 0:06:04- It's all down to this, boys.- One point in it. A bad dish today, gone.
0:06:04 > 0:06:06Simple as that, yeah. No room for error.
0:06:06 > 0:06:13Richard will be scoring each dish on taste, execution and whether it's good to share.
0:06:13 > 0:06:17And, at the end of the day, he'll send one of these chefs packing.
0:06:17 > 0:06:22There's huge pressures now. It's neck and neck. They're on the dessert course.
0:06:22 > 0:06:23Someone is going home after this.
0:06:23 > 0:06:26Which one? Who knows.
0:06:26 > 0:06:29No one's feeling the pressure more than Brian.
0:06:29 > 0:06:32He lost out last year by just one point,
0:06:32 > 0:06:36and is cooking outside his comfort zone in a bid to impress,
0:06:36 > 0:06:38a tactic even he's questioning.
0:06:38 > 0:06:40This dish is so quirky.
0:06:40 > 0:06:43- I just... - Nervous?- I'm really nervous.
0:06:43 > 0:06:47He's making passion fruit and raspberry meringues,
0:06:47 > 0:06:50one of five time-consuming components to dip in
0:06:50 > 0:06:54his chocolate fondue - a dish he knows could make or break him.
0:06:54 > 0:06:58I don't know. Is it the fun factor? Is there interaction in it?
0:06:58 > 0:07:02- I think we're all taking risks here. - Whoever goes out, deserves to go out.
0:07:02 > 0:07:07But Brian doesn't want to be kicked out early for the second year running.
0:07:07 > 0:07:12This could be the trump card to get me through or I could just be packing my bags and going home.
0:07:12 > 0:07:17Chris Bell has aimed to impress with precision cooking all week.
0:07:17 > 0:07:19Pass me a fine chinois?
0:07:19 > 0:07:22But, so far, he's failed to trounce his rivals.
0:07:22 > 0:07:26And Chris Fearon can't resist piling on the pressure.
0:07:26 > 0:07:28Chris, do you think this is a sense of fun,
0:07:28 > 0:07:32a celebratory kind of dish you're doing? Is there interaction enough?
0:07:32 > 0:07:34First and foremost, it tastes good, you know?
0:07:34 > 0:07:37It's not all about flavour. It's about is the dish
0:07:37 > 0:07:40going to be right for the brief. Is it appropriate?
0:07:40 > 0:07:44Chris Bell knows he needs to get it bang on today,
0:07:44 > 0:07:46and his nerves are starting to show.
0:07:46 > 0:07:50I might fall at the last hurdle. I may make it to the finish line.
0:07:50 > 0:07:54But maybe just being steady and solid all week isn't enough in this competition.
0:07:54 > 0:07:57Maybe it takes that little bit more and I've not had it this week.
0:07:57 > 0:08:02He's making buttermilk ice-cream to serve with his lemon curd tart.
0:08:02 > 0:08:03Zest for curd? Yeah?
0:08:03 > 0:08:08But with Chris Fearon cooking a similar dish, the competition's hotting up.
0:08:08 > 0:08:12Both of us on lemons for the desert?
0:08:12 > 0:08:14I know, you must be reading my mail.
0:08:14 > 0:08:18- You making any curd, Brian? - Unfortunately, no. I'd love to be in the stand-off with you.
0:08:18 > 0:08:21Get in the stand-off with us, the big curd stand-off.
0:08:21 > 0:08:26Chris Fearon's riding high on yesterday's result and is confident
0:08:26 > 0:08:30he's onto another winner with his fun box of lemon-flavoured desserts.
0:08:30 > 0:08:31The concept of it,
0:08:31 > 0:08:34the sharing element of it, the wow factor, it's all there.
0:08:34 > 0:08:36I couldn't be happier with it.
0:08:36 > 0:08:39He's been pushing the boundaries all week
0:08:39 > 0:08:43with fun, playful dishes, a tactic rival Brian has adopted today.
0:08:43 > 0:08:48And one Richard can't quite fathom this late in the competition.
0:08:48 > 0:08:52Brian, of all the dishes you've cooked, most have been quite safe.
0:08:52 > 0:08:55You know what I mean? If anything, a bit samey.
0:08:55 > 0:08:58This one is a little bit wacky, you know what I mean?
0:08:58 > 0:09:02- Why the jump? - Completely not what I do.
0:09:02 > 0:09:05But this is maybe what I should have brought up to the competition.
0:09:05 > 0:09:10You know, it is completely... Maybe it is just fun and I've overlooked it.
0:09:10 > 0:09:14He's making everything, from coconut dacquoise to rosemary shortbread.
0:09:14 > 0:09:16But will it be too much, too late?
0:09:16 > 0:09:19I don't associate Brian McCann with boom and bust.
0:09:19 > 0:09:23But, in this case, he's going all out to surprise us.
0:09:23 > 0:09:25Well, let's hope for him he does.
0:09:25 > 0:09:30Across the kitchen, Chris Bell is assembling his lemon curd tart.
0:09:30 > 0:09:35He lost out to maverick Chris Fearon yesterday, and was marked down by Richard for not hitting the brief.
0:09:35 > 0:09:38Richard's worried his making the same mistakes today.
0:09:38 > 0:09:41- Are you going for anything to surprise?
0:09:41 > 0:09:44Not really. I've just got the little ice-cream cones, I think are quaint
0:09:44 > 0:09:48- and some dry ice under them. - That's your lean to humour?
0:09:48 > 0:09:51Well, Scottie's got a better sense of humour than me,
0:09:51 > 0:09:58but I think what he's done on his dish is either really worked or it's completely flunked, you know?
0:09:58 > 0:10:00So, we'll see what happens today.
0:10:00 > 0:10:04Chris Bell's hoping his individual ice-cream cones, served in dry ice,
0:10:04 > 0:10:07will be spectacle enough to keep him in the competition
0:10:07 > 0:10:10and get one of his dishes on the final banquet.
0:10:10 > 0:10:13I don't want to let the people down who
0:10:13 > 0:10:15I'd like to get to this banquet.
0:10:15 > 0:10:18A lot of people have put faith in me and I want to repay them.
0:10:18 > 0:10:21The challenge for each of the chefs this year
0:10:21 > 0:10:25has been to create stunning sharing platters for the People's Banquet,
0:10:25 > 0:10:31a magnificent street party celebrating food's ability to bring people together.
0:10:31 > 0:10:36Chris Bell travelled to Belfast, Northern Ireland to get inspiration for his menu.
0:10:36 > 0:10:42I've heard about these two ladies who have an allotment plot in inner-city Belfast.
0:10:42 > 0:10:46They've brought what's called a supperclub into Belfast for the first time.
0:10:46 > 0:10:51They've invited me along to cook a version of the desert I'm going to cook for the Great British Menu.
0:10:51 > 0:10:56Jenny O'Neill and Sarah Allen started Plot 15 Supperclub
0:10:56 > 0:11:00in an effort to get to know their neighbours and use up their allotment surplus veg.
0:11:00 > 0:11:05- Welcome to our allotment. - Wonderful.- Hope you're ready to do a bit of work.- Ready!
0:11:05 > 0:11:11And it's been a huge success, enabling them to enjoy good food and forge new friendships.
0:11:11 > 0:11:15It's a fantastic idea. How do you choose your guests?
0:11:15 > 0:11:17Do you know the people in advance?
0:11:17 > 0:11:20We just have people that make reservations, people in the community.
0:11:20 > 0:11:23They don't know each other and we don't know them.
0:11:23 > 0:11:27Is bringing people together through that something that you wanted to do also?
0:11:27 > 0:11:33Well, it's the best way to share time with people, to sit around a table and enjoy good food.
0:11:33 > 0:11:34I couldn't agree more.
0:11:36 > 0:11:40Chris can't wait to see the supperclub in action first hand.
0:11:40 > 0:11:43DOORBELL RINGS
0:11:43 > 0:11:45Chris, this is Tia.
0:11:45 > 0:11:47- Hello Tia, you all right? - This is Mary.- Mary.
0:11:47 > 0:11:52- This is Chris.- Good to meet you. - Nice to meet you. How are you doing?
0:11:52 > 0:11:56Chris is doing a dessert for us. We're really excited to have him along.
0:11:56 > 0:12:00Tonight, Jenny and Sarah are dishing up venison to eight hungry strangers
0:12:00 > 0:12:03who, by the end of the evening, will be friends,
0:12:03 > 0:12:07one of the many reasons the supperclub has been a success.
0:12:07 > 0:12:10It was the chance of eating some vegetables from her allotment,
0:12:10 > 0:12:13was what attracted me initially, you know?
0:12:13 > 0:12:17But I was really surprised. I met some very interesting people.
0:12:17 > 0:12:20Food is something we can enjoy and share.
0:12:20 > 0:12:22That's one of the things I love in meeting people.
0:12:22 > 0:12:27Chris is eager to find out what tonight's guests think of his dessert.
0:12:27 > 0:12:30OK, guys. What we've got is a version of a lemon tart.
0:12:30 > 0:12:34I just want to get some feedback on the flavours and whether
0:12:34 > 0:12:37this is something you would like to eat at a banquet.
0:12:37 > 0:12:38Looks superb.
0:12:38 > 0:12:42- You have to be very honest. Yeah. - THEY LAUGH
0:12:42 > 0:12:46The lemon just cuts through everything, but in a good way.
0:12:46 > 0:12:50The colours, the texture of the buttermilk ice-cream is just so smooth.
0:12:50 > 0:12:53I think I would like the shortbread to be a tiny bit crispier.
0:12:53 > 0:12:55That's really good, really good.
0:12:55 > 0:12:58- For me, it's a fabulous end to a lovely meal.- Thank you very much.
0:12:58 > 0:13:04If I'm fortunate enough to get to the final of this banquet, I'm pinning my hopes on this dessert.
0:13:04 > 0:13:08Based on your feedback, it would be a pleasure if Jenny and Sarah could attend.
0:13:08 > 0:13:13- I'll keep my fingers crossed and try my damnedest for you. - Thank you very much, we've love to.
0:13:14 > 0:13:19As far as breaking down barriers with people using food, they've hit the nail on the head.
0:13:19 > 0:13:22I want to get a dish on the banquet and get them with me,
0:13:22 > 0:13:26because they deserve it for what they do on a month-to-month basis.
0:13:33 > 0:13:40Back in the kitchen, three chefs are battling for two places in front of the judges tomorrow.
0:13:40 > 0:13:42Chris Bell's hoping he's done enough
0:13:42 > 0:13:45with his chefy lemon curd tart with buttermilk ice-cream.
0:13:45 > 0:13:47Chris Fearon's going all-out to impress
0:13:47 > 0:13:50with a whole box of lemon-flavoured desserts.
0:13:50 > 0:13:52And Brian's taking a last minute risk
0:13:52 > 0:13:56with an uncharacteristically playful chocolate fondue.
0:13:56 > 0:14:00Scoring their dishes is down to Richard. And every point counts,
0:14:00 > 0:14:05as the lowest scoring chef will be leaving the competition today.
0:14:05 > 0:14:08I really don't know which chef is going to go through here today.
0:14:08 > 0:14:12I really don't. It's all in their hands.
0:14:17 > 0:14:19With the two Chrises in joint first place,
0:14:19 > 0:14:22and Brian desperate to knock one of them off the top spot,
0:14:22 > 0:14:26their fates rest entirely with their desserts.
0:14:26 > 0:14:29I'm one point behind, you two boys are even.
0:14:29 > 0:14:33I know it's not a lot, if one person makes a mistake, that's it.
0:14:33 > 0:14:37Brian's making banana bread to dip in his chocolate fondue,
0:14:37 > 0:14:40a retro dish Richard's worried will lack real impact.
0:14:40 > 0:14:43Is it visually going to look stunning, this one?
0:14:44 > 0:14:46It's going to look different.
0:14:46 > 0:14:50It's wacky bowls, sticks coming out with fruit on it,
0:14:50 > 0:14:54sticks with chocolate. It's fun.
0:14:56 > 0:15:01Brian's rival, Chris Fearon, has conjured up playful, eye-catching dishes all week
0:15:01 > 0:15:05and is confident his box of lemon has the wow factor,
0:15:05 > 0:15:08particularly his lemon and liquorice Battenberg.
0:15:08 > 0:15:10Interesting. Lemon sponge, liquorice sponge.
0:15:10 > 0:15:15Black, black, yellow, yellow. Black icing, white on the outside. Yum yum.
0:15:15 > 0:15:20It's a striking colour and flavour combination that has rival Chris Bell worried.
0:15:20 > 0:15:23He's looking to impress with individual summer berry shots
0:15:23 > 0:15:28and buttermilk ice-cream cones, served in dry ice at the pass.
0:15:28 > 0:15:31But he's beginning to think he's played it too safe.
0:15:31 > 0:15:34The other guys, both desserts I could see at a party, you know?
0:15:34 > 0:15:39Whereas mine's maybe a little bit more relevant for a restaurant.
0:15:39 > 0:15:42But... I mean, we'll see, we'll see. Anything could happen.
0:15:46 > 0:15:51One mistake could make or break each of them, and time is against them in the race to plate up.
0:15:51 > 0:15:54Chris Bell is first.
0:15:54 > 0:15:59- What's happening? - Just getting the bowl ready to serve the ice-cream cones in.
0:15:59 > 0:16:01I've put some elderflower and lemon essence in the bottom.
0:16:01 > 0:16:07The dry ice will go on, the centrepiece of the table, an ice-cream cone for everybody.
0:16:07 > 0:16:12It looks really simple. It's in a mould, is looking very restaurantey.
0:16:12 > 0:16:15I just don't see the excitement in it.
0:16:15 > 0:16:21But the excitement is still to come in the form of berry shots and dry ice.
0:16:21 > 0:16:25With Richard looking on, he puts the finishing touches to his lemon curd tart...
0:16:25 > 0:16:30- On the pass in one minute. - ..and scoops his buttermilk ice-cream into their awaiting cones.
0:16:30 > 0:16:33I'm ready, let's go.
0:16:37 > 0:16:43Time for his final flourish- the dry ice, activated by boiling water.
0:16:43 > 0:16:45But it isn't working.
0:16:50 > 0:16:54And, believe it or not, it gets even worse.
0:16:56 > 0:16:58It's not going to do it.
0:17:01 > 0:17:05A mistake like this could cost him the competition.
0:17:05 > 0:17:08I can't believe it.
0:17:08 > 0:17:12And he's destroyed his ice-cream cones in the process.
0:17:12 > 0:17:13I think I'll carry this.
0:17:13 > 0:17:17OK. Oh, it's gone all soggy, as well.
0:17:17 > 0:17:19Let's go, let's taste it quickly.
0:17:21 > 0:17:24So, without the dry ice, is Chris Bell's lemon curd tart
0:17:24 > 0:17:27spectacular enough to keep him in the competition.
0:17:27 > 0:17:29Well, his ice didn't work.
0:17:29 > 0:17:33- Devastated for him.- I know, cos that was going to be the wow factor.
0:17:33 > 0:17:36- You've been Mr Consistent the whole week.- I know.
0:17:36 > 0:17:40- Would you change it all if you had a chance? - I wouldn't change the dessert.
0:17:40 > 0:17:42I'd just do it the way I know how to do it.
0:17:42 > 0:17:45I got the sharing part right with the glass and the cone,
0:17:45 > 0:17:48having to cut the tart, help yourself to the berries.
0:17:48 > 0:17:50The execution let me down on this.
0:17:50 > 0:17:53And just when he thought he'd hit rock bottom,
0:17:53 > 0:17:55another mistake rears its head.
0:17:55 > 0:17:56Cheers.
0:18:00 > 0:18:02- Should it be cold?- I don't know,
0:18:02 > 0:18:05is it supposed to be cold or is it supposed to be warm?
0:18:05 > 0:18:08- Your fruit syrups should have been chilled?- Totally.
0:18:08 > 0:18:11- Should have been ice-cold. - Buttermilk ice-cream.
0:18:19 > 0:18:21I don't know if I like that buttermilk.
0:18:21 > 0:18:25I'm not getting anything else but buttermilk.
0:18:25 > 0:18:29But could the main event, his lemon curd tart, redeem him?
0:18:29 > 0:18:31Slightly buttery?
0:18:31 > 0:18:34Hmm. It's more a sort of cheese, really.
0:18:34 > 0:18:37I don't know if this is ideal for sharing, for families.
0:18:37 > 0:18:41I think there IS a bit of theatre. He just hasn't executed it properly.
0:18:41 > 0:18:44Could this be Chris Bell's undoing?
0:18:44 > 0:18:49One error has snowballed into half-a-dozen errors.
0:18:49 > 0:18:52And, collectively, just ruined the whole course for me.
0:18:54 > 0:18:58Brian knows this could work in his favour.
0:18:58 > 0:19:01That's if he gets his dessert made in time.
0:19:01 > 0:19:04His chocolate fondue is up next and the pressure's on,
0:19:04 > 0:19:07as he's got a lot of different elements to bring together.
0:19:07 > 0:19:12And it's his last chance to impress a dubious Richard.
0:19:12 > 0:19:16The juvenile sweet shop! Is this good enough?
0:19:16 > 0:19:20- HE SIGHS - I don't know. I'll have to see.
0:19:20 > 0:19:24Is everything made, everything done? Are you happy with everything?
0:19:24 > 0:19:27Just dressing here, a couple of minutes concentrating.
0:19:27 > 0:19:32There's no time for pleasantries when a place in front of the judges is at stake.
0:19:32 > 0:19:34They've just pushed me out.
0:19:34 > 0:19:38They're full on, their heads down, completely focused.
0:19:38 > 0:19:42Chocolate melted, he gets it into the fondue pot
0:19:42 > 0:19:45and arranges it on a tray with his rosemary shortbreads,
0:19:45 > 0:19:47meringues and many dippers.
0:19:47 > 0:19:49It's certainly fun.
0:19:49 > 0:19:53But is it special enough for the People's Banquet?
0:19:53 > 0:19:57This is the dish that's going to make me or break me, Richard.
0:19:57 > 0:19:59- Where do I start?- Wherever you want.
0:19:59 > 0:20:02It ticks all boxes as far sharing's concerned,
0:20:02 > 0:20:06but is it elegant enough for a celebratory street party?
0:20:06 > 0:20:09Dip the shortbread as well.
0:20:12 > 0:20:15- Tasting room.- OK.
0:20:17 > 0:20:22Time to find out if Brian's chocolate fondue was worth the risk.
0:20:24 > 0:20:27The brief said sharing, interaction and fun.
0:20:27 > 0:20:29It ticked all the boxes.
0:20:34 > 0:20:36- Happy?- With the marshmallow?
0:20:38 > 0:20:39Yeah.
0:20:41 > 0:20:44The chocolate is a little bit bitter.
0:20:44 > 0:20:46It's overpowering. I can't taste that.
0:20:46 > 0:20:50I just get chocolate and I get...
0:20:50 > 0:20:51soft stuff. That's it.
0:20:53 > 0:20:56What about his savoury rosemary shortbread?
0:20:56 > 0:21:00- Does this belong here, the biscuits? I'm not too sure.- Try it.
0:21:00 > 0:21:04If you dip into it, you've got a savouriness coming through the chocolate.
0:21:04 > 0:21:06That's why I put it on.
0:21:06 > 0:21:10It is so sickening. You couldn't eat too much of that.
0:21:10 > 0:21:15- Couldn't eat a lot of that. - It'd blow your head off. You'd collapse and start shaking.
0:21:15 > 0:21:18You ARE fighting for a place on the banquet. Have you done it?
0:21:18 > 0:21:21I...I... I want to say yes, Richard.
0:21:21 > 0:21:26I really, I truly, I think this is a great dish. I think it's fun.
0:21:26 > 0:21:30That dish was always going to be a risk. It was always the wild card, the joker.
0:21:30 > 0:21:33It's crash and burn or sending me through to the judges.
0:21:33 > 0:21:36Chris Fearon is last to prove his worth.
0:21:36 > 0:21:43With four different lemon desserts to bring to the pass, will this dish prove to be too tall an order?
0:21:43 > 0:21:47One, two... One, two, three...
0:21:47 > 0:21:48I hope it's thought through
0:21:48 > 0:21:53because there's a real danger that this could be just a big muddle.
0:21:53 > 0:21:54What am I missing?
0:21:56 > 0:21:57Ice-cream!
0:21:57 > 0:22:01He pipes his lemon ice-cream into its awaiting shells...
0:22:01 > 0:22:03Are you on time?
0:22:03 > 0:22:04Yes, chef.
0:22:04 > 0:22:09..slices his Battenberg and gets it into his presentation box -
0:22:09 > 0:22:12another creation he's brought in specially.
0:22:12 > 0:22:15With his lemon curd tarts and lemon meringues in place,
0:22:15 > 0:22:18he turns his attention to his sweet lemonade.
0:22:18 > 0:22:22Little bit of soda water as well, gives it an extra kick.
0:22:23 > 0:22:26Richard had better like lemons.
0:22:31 > 0:22:35It's certainly a feast for the eyes. But is it the perfect food to share?
0:22:35 > 0:22:37So, proof's in the pudding.
0:22:40 > 0:22:44Custard tart of lemon.
0:22:44 > 0:22:45Cake.
0:22:51 > 0:22:54Come on.
0:22:54 > 0:23:00Will Chris Fearon's box of lemon secure him a place in front of the judges tomorrow?
0:23:00 > 0:23:04He's clearly given its presentation a lot of thought.
0:23:04 > 0:23:06Fun, humour. Eh?
0:23:06 > 0:23:08Brilliant.
0:23:08 > 0:23:11But what about its flavour?
0:23:11 > 0:23:13Is it all a bit too lemony?
0:23:14 > 0:23:17Well, yeah. I'd agree with you there.
0:23:17 > 0:23:21But I just wanted to base it on lemon. Like, a whole plate of lemon.
0:23:21 > 0:23:23Are you sure that was a good idea?
0:23:26 > 0:23:29It's not bitter, but it's not very lemony.
0:23:31 > 0:23:33It's not very ice-cream.
0:23:33 > 0:23:36Some of the other elements are quite tart.
0:23:39 > 0:23:42And what will Richard think of that unusual Battenberg?
0:23:49 > 0:23:51- Sherbet.- Sherbet on the outside.
0:23:54 > 0:23:56That will wake you up in the morning.
0:23:59 > 0:24:02Should that be served cold?
0:24:02 > 0:24:04Is it not cold, is it?
0:24:05 > 0:24:08It's a simple mistake,
0:24:08 > 0:24:11but could cost him his place in front of the judges tomorrow.
0:24:11 > 0:24:13I would love to get through.
0:24:13 > 0:24:15I think I should get through.
0:24:15 > 0:24:17But who's to say? You know?
0:24:17 > 0:24:22You can never say a win until Richard comes out and gives you that mark.
0:24:22 > 0:24:28With their final courses delivered, there's nothing more the chefs can do but await their fate.
0:24:28 > 0:24:33The only fortunate thing for me is that Chris Bell has not executed his desert perfectly.
0:24:33 > 0:24:36That could be to my advantage. I hope so.
0:24:38 > 0:24:43They've cooked their hearts out for the chance to be at the People's Banquet.
0:24:44 > 0:24:47Maybe Richard's seen something in the dish that has potential.
0:24:47 > 0:24:50I don't know what the man's thinking.
0:24:50 > 0:24:54But right here, right now, I'm not holding out much hope.
0:24:54 > 0:24:58It's time for Richard to deliver his final verdict.
0:24:58 > 0:25:02One of these chefs is going home.
0:25:02 > 0:25:05- Hello, chefs.- Hello, Richard. - How are you doing?
0:25:05 > 0:25:07I'm going to start with Chris Bell.
0:25:09 > 0:25:15- Chris, there was certainly a few errors on your dessert.- Big.
0:25:15 > 0:25:18The buttermilk ice-cream in the cone,
0:25:18 > 0:25:20the undressed fruits.
0:25:20 > 0:25:24- Sloppy.- You know, at your level... - Sloppy.
0:25:26 > 0:25:27Brian.
0:25:31 > 0:25:35I think your fondue of chocolate...
0:25:35 > 0:25:38I kind of get where you were going,
0:25:38 > 0:25:43but it ended up a very large petit-four tray, really.
0:25:43 > 0:25:48The chocolate, I thought, really missed a little bit of spice, taste.
0:25:48 > 0:25:51It could have been so many things, Brian,
0:25:51 > 0:25:54which you're well capable of doing.
0:25:56 > 0:25:57Chris Fearon.
0:26:00 > 0:26:04A lot of trickery in your presentation, a box, this and that.
0:26:06 > 0:26:09Not all the judges are so easily pleased.
0:26:11 > 0:26:13I did enjoy the Battenberg.
0:26:16 > 0:26:22But your custard mix was so bitter it was almost inedible.
0:26:22 > 0:26:24And from you, I expect better.
0:26:26 > 0:26:31Time to find out which two chefs will be cooking for the judges tomorrow.
0:26:38 > 0:26:40So with the score...
0:26:40 > 0:26:43of seven points for his dessert...
0:26:50 > 0:26:52..Chris Fearon, you're automatically through.
0:26:52 > 0:26:57- Well done.- Thanks very much, boys. Thank you very much.
0:26:57 > 0:27:01- Thanks, Richard.- Congratulations, Chris.- Thank you very much.
0:27:04 > 0:27:06So that leaves two chefs...
0:27:07 > 0:27:10..but only one point between you both.
0:27:14 > 0:27:17With four points
0:27:17 > 0:27:19for his dessert,
0:27:19 > 0:27:21Chris Bell.
0:27:23 > 0:27:25And Brian McCann...
0:27:30 > 0:27:33..four points as well for your dessert...
0:27:35 > 0:27:41Brian, unfortunately, I will be asking you to leave the competition.
0:27:41 > 0:27:45Chefs, well done and congratulations.
0:27:45 > 0:27:47I wish you all the best tomorrow.
0:27:47 > 0:27:50- Thank you very much. - Well done, lads.- Thanks, Brian.
0:27:50 > 0:27:54One point last year and then one point this year.
0:27:55 > 0:27:56What do you do?
0:27:56 > 0:27:58So with the highest total scores,
0:27:58 > 0:28:02Chris Fearon and Chris Bell will be cooking for the judges tomorrow.
0:28:02 > 0:28:05Sadly, Brian must now leave the competition.
0:28:05 > 0:28:08I put so much time and effort into this, so much passion.
0:28:08 > 0:28:10I'm so gutted to go home.
0:28:10 > 0:28:13Coming up tomorrow, remaining contenders
0:28:13 > 0:28:17Chris Bell and Chris Fearon must go all out to impress the judges.
0:28:17 > 0:28:21- You're getting very flustered over there, what's wrong? - Never you mind.
0:28:21 > 0:28:25There'll be no fooling these judges. Everything's got to be bang-on.
0:28:25 > 0:28:27I can't find anything good about it at all.
0:28:27 > 0:28:31Getting past Richard Corrigan's one thing but getting past these three,
0:28:31 > 0:28:33it's like Devil's Den, you know what I mean?
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