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