0:00:02 > 0:00:05It's D-Day for the eight finalists on Great British Menu.
0:00:05 > 0:00:06Calm, calm, calm down.
0:00:06 > 0:00:11To get here the chefs have had to impress Britain's biggest culinary guns...
0:00:11 > 0:00:13- Have you plated this before? - What do you think?
0:00:13 > 0:00:19- BLEEP!- After all that stress, you didn't even plug it in.
0:00:19 > 0:00:21..and have to face the wrath of the ferocious judges.
0:00:21 > 0:00:24I mean, I hate to do this, but I think it tastes disgusting.
0:00:24 > 0:00:26It's absolutely awful. It's a tragedy.
0:00:26 > 0:00:30I think it would have to be incinerated as an offence to human health.
0:00:30 > 0:00:34- OK, thank you.- Their challenge, to cook groundbreaking food
0:00:34 > 0:00:38for a magnificent feast honouring our Olympic heroes.
0:00:38 > 0:00:40- Keep confident with it. - It's about exploring our potential.
0:00:40 > 0:00:43That's what the Olympics does to people,
0:00:43 > 0:00:46it challenges you to find out where your boundaries are.
0:00:46 > 0:00:47Oh, look at that!
0:00:47 > 0:00:51- BLEEP!- BLEEP!
0:00:51 > 0:00:53It's been an explosive final few days.
0:00:53 > 0:00:56Stop, stop, stop, stop! LAUGHTER
0:00:56 > 0:00:59- I'm not listening to your- BLEEP, - just trying to stay focused.
0:00:59 > 0:01:01BLEEP, BLEEP!
0:01:01 > 0:01:04With some truly amazing dishes...
0:01:04 > 0:01:05Ah, yummy!
0:01:05 > 0:01:09- I mean, life doesn't get much better than this.- It's just a masterpiece.
0:01:09 > 0:01:11Ding, dong, Daniel. It's a ten.
0:01:11 > 0:01:15..yesterday the judges found it impossible to choose between them.
0:01:15 > 0:01:18So, we're going to put through, not three of you but four of you.
0:01:18 > 0:01:21Daniel, Nathan, Simon and Colin.
0:01:21 > 0:01:26Today it's Stephen and Chris's last chance to impress with their desserts.
0:01:26 > 0:01:30- Tough week so far.- Yes, it's been a tough week.- I just really want to push myself to the limit.
0:01:30 > 0:01:32And the judges face the ultimate decision.
0:01:32 > 0:01:34I'm now going to announce
0:01:34 > 0:01:37the dishes that are going to make up the final banquet.
0:02:04 > 0:02:07First to arrive are London's Phil Howard,
0:02:07 > 0:02:10Simon Rogan from the North West and Scotland's Alan Murchison.
0:02:10 > 0:02:16- Back in the box.- Home stretch. - Pastry nightmare.- I know.
0:02:18 > 0:02:21Next is Nathan Outlaw from the South West
0:02:21 > 0:02:23and Northern Ireland's Chris Fearon.
0:02:23 > 0:02:25- Morning.- Morning.- Pressure going.
0:02:25 > 0:02:29Last chance saloon for me to really, you know,
0:02:29 > 0:02:32get an opportunity to get to the banquet, you know?
0:02:33 > 0:02:36Finally it's Colin McGurran from the North East,
0:02:36 > 0:02:40Daniel Clifford from the Central region, and Stephen Terry for Wales.
0:02:40 > 0:02:43- Morning.- Morning.- Morning.
0:02:43 > 0:02:46- All right, chief?- You all right?
0:02:46 > 0:02:47At the end of the day, it's D-Day.
0:02:47 > 0:02:50- Let us see who's going to the banquet.- We get to find out, don't we?
0:02:55 > 0:02:59The chefs' fates rest in the hands of our judges,
0:02:59 > 0:03:03Prue Leith, Oliver Peyton, and Matthew Fort.
0:03:03 > 0:03:06We've still got the puddings to go and I want to see the same level
0:03:06 > 0:03:10of brilliance that we've experienced in the earlier courses.
0:03:10 > 0:03:13It has to have surprise in the look of the thing,
0:03:13 > 0:03:16surprise in the technique with which it's been done.
0:03:16 > 0:03:18Astonishment at the flavour.
0:03:18 > 0:03:21It needs to be a sensory experience, it needs to be a sort of
0:03:21 > 0:03:24journey on the palate because so much of the food we've had so far
0:03:24 > 0:03:28has been that. I think you want to continue on that theme.
0:03:28 > 0:03:32Today's veteran judge holds a Michelin Star,
0:03:32 > 0:03:35an MBE, and is one of the country's top chefs.
0:03:37 > 0:03:39It's the unstoppable Angela Hartnett.
0:03:39 > 0:03:42Welcome to the judge's chamber, Angela.
0:03:42 > 0:03:44Thank you very much, it's great to be here, as always.
0:03:44 > 0:03:48We really are looking for innovation to finish off what is going to be an amazing banquet.
0:03:48 > 0:03:51I think five or ten years ago, there was a bit of innovation
0:03:51 > 0:03:54but it was just flat, there was no point to it,
0:03:54 > 0:03:56but I think now understanding it has got a lot better
0:03:56 > 0:03:58and chefs are really using it very cleverly.
0:03:58 > 0:04:01This is the final ceremony, as it were, and I want to have
0:04:01 > 0:04:04that kind of send-off into the night,
0:04:04 > 0:04:08laughter, light, smiling, dancing, and, you know, just good fun.
0:04:10 > 0:04:13The first hurdle is being allowed to cook.
0:04:13 > 0:04:15The chefs were each given detailed feedback on their dishes
0:04:15 > 0:04:18and failure to respond adequately has left
0:04:18 > 0:04:20a few chefs sitting on the bench this week.
0:04:20 > 0:04:23Let's have a look at these puddings because, frankly,
0:04:23 > 0:04:25I think there are a couple of dogs in here.
0:04:25 > 0:04:27For example, Colin McGurran,
0:04:27 > 0:04:30it was chocolate, rhubarb and custard.
0:04:30 > 0:04:34I could make a better custard blindfold and with a hangover.
0:04:34 > 0:04:37He has to change that and I jolly well hope he has.
0:04:38 > 0:04:40I think my dessert is a good dessert
0:04:40 > 0:04:44and I think I'm going to rise to the challenge of trying to beat them all.
0:04:44 > 0:04:46OK, so let's look at Chris Fearon.
0:04:46 > 0:04:49It was fantastic, it was an Olympic Torch and it was fun.
0:04:49 > 0:04:52Very Olympian, it seems very Olympian.
0:04:52 > 0:04:55- OK, Nathan Outlaw?- Yes...
0:04:55 > 0:04:57- We didn't like that.- Tragedy!
0:04:57 > 0:05:01Elderflower and lemon are not necessarily a marriage made in heaven.
0:05:01 > 0:05:04Well, if he has changed it completely, then, you know, good.
0:05:04 > 0:05:08I just want to be in the mix and the techniques are quite basic
0:05:08 > 0:05:12but sometimes simple is beautiful and simple is what you need
0:05:12 > 0:05:15and hopefully I'll get a chance to cook it.
0:05:15 > 0:05:18Right, now Stephen Terry has had a really bad week.
0:05:18 > 0:05:22I think in this case, the pudding was always his strongest dish.
0:05:22 > 0:05:25- ANGELA:- I thought it was fantastic. Even though they're very
0:05:25 > 0:05:29classical desserts they're absolutely executed to perfection.
0:05:29 > 0:05:32PRUE: Phil Howard never disappoints, does he?
0:05:32 > 0:05:35This was delicious but very classic.
0:05:35 > 0:05:37That little bit of innovation just wasn't there.
0:05:37 > 0:05:39It'll be interesting to see if he's done anything.
0:05:39 > 0:05:42My feeling is that he cooks what he cooks
0:05:42 > 0:05:44and we're going to have exactly the same as we had before.
0:05:44 > 0:05:45I may be wrong.
0:05:45 > 0:05:49It's a big deal, this banquet, and they clearly want something that's different.
0:05:49 > 0:05:51Yes, I'm going to put up a good dessert.
0:05:51 > 0:05:54It's fun, it's delicious, it's sharp.
0:05:54 > 0:05:57But, you know, there might be, you know, better things out there.
0:05:58 > 0:06:02- Simon Rogan. - Absolutely fabulous, this.
0:06:02 > 0:06:07- He has not had a weak dish and this is possibly his strongest.- Wow!
0:06:08 > 0:06:12Alan Murchison, this was a sort of gold medal,
0:06:12 > 0:06:13which wasn't a great success.
0:06:13 > 0:06:17I think Alan deserves a second chance. There are worse puddings.
0:06:17 > 0:06:20We've certainly eaten worse puddings. And, indeed, Prue's got one in her hand.
0:06:20 > 0:06:23Ah, this one. Yes, poor Daniel Clifford, I mean, oh!
0:06:23 > 0:06:25It just didn't work.
0:06:25 > 0:06:28I do think we made it abundantly clear to Daniel that
0:06:28 > 0:06:31- we were not in favour of this dish. - Do you think he'll have changed it?
0:06:31 > 0:06:32I certainly hope so!
0:06:32 > 0:06:35The judge's comments were that it was too sweet
0:06:35 > 0:06:37and they said it was lots of little desserts on a plate
0:06:37 > 0:06:39that didn't really marry together.
0:06:39 > 0:06:41Personally, I didn't agree with that.
0:06:41 > 0:06:46Hopefully they've learnt to love it. Otherwise, I'll be making the tea.
0:07:05 > 0:07:08Good morning, chefs. How are you all feeling?
0:07:08 > 0:07:10- Good.- Good.
0:07:10 > 0:07:11Today is putting day.
0:07:11 > 0:07:14We're lucky enough today to have the fabulous Angela Hartnett
0:07:14 > 0:07:17- with us to help us in our deliberations.- Thank you, Oliver.
0:07:17 > 0:07:21I'm sure you all want to know who's going to be cooking today.
0:07:21 > 0:07:25And there are three chefs in jeopardy today.
0:07:25 > 0:07:26They are...
0:07:32 > 0:07:33Nathan Outlaw...
0:07:35 > 0:07:36..Colin McGurran...
0:07:38 > 0:07:40..and Daniel.
0:07:43 > 0:07:46- Nathan, have you changed your dish? - Yes, I've completely changed it.
0:07:46 > 0:07:49- It's a completely different thing. - Great.
0:07:49 > 0:07:54- Colin?- Yes, disastrous previous dessert.- So, have you changed it?
0:07:54 > 0:07:57- I've changed everything, every component pretty much.- Great.
0:07:58 > 0:08:01Daniel, have you changed it?
0:08:01 > 0:08:04I think last time when I could cooked it, it...
0:08:04 > 0:08:07I think I rushed it, to be honest. I wasn't tasting everything
0:08:07 > 0:08:10as I was going. Now, I'm going to spend...
0:08:10 > 0:08:11If I get a chance to cook it,
0:08:11 > 0:08:14I'll taste everything and make sure it's perfect.
0:08:17 > 0:08:21OK. Well, that means that Nathan and Colin,
0:08:21 > 0:08:25we should give you the opportunity to cook again today.
0:08:27 > 0:08:31Sadly, Daniel, you won't be cooking today.
0:08:31 > 0:08:33- Angela, have you got any advice for them?- Enjoy it.
0:08:33 > 0:08:35We all love cooking, we all love food and
0:08:35 > 0:08:39when you enjoy it and have a great time cooking, you cook your best,
0:08:39 > 0:08:41- so good luck.- Thank you.
0:08:41 > 0:08:44Today is a big day - results day.
0:08:44 > 0:08:46Look forward to seeing you at the end of the day.
0:08:46 > 0:08:49- Thank you all very much and good cooking.- ALL: Thank you.
0:09:00 > 0:09:03- Daniel, I feel for you, mate.- No, but you know... I was ready for it.
0:09:03 > 0:09:06You did have a fantastic main course yesterday.
0:09:06 > 0:09:11Yesterday I was that emotional about it, I didn't have much left this morning anyway.
0:09:11 > 0:09:13'Obviously I'm upset,'
0:09:13 > 0:09:16but the show must go on and I'm waiting for the result.
0:09:16 > 0:09:18I've got everything crossed for the chicken dish,
0:09:18 > 0:09:20because my heart and soul went into that.
0:09:20 > 0:09:24The rest of the chefs will compete in three groups,
0:09:24 > 0:09:26beginning with Phil, Simon and Alan.
0:09:26 > 0:09:30- Right then, guys.- Last one. - Big push. Over the finish line.
0:09:30 > 0:09:33Hope we see that bit of kit in action. I might come and borrow it!
0:09:33 > 0:09:36Few risks today, Phil. You're doing stuff last minute, so am I.
0:09:36 > 0:09:39Well, I've been doing it for 20 years,
0:09:39 > 0:09:41- might as well keep doing it today. - Yes.
0:09:42 > 0:09:46First to cook is two-Michelin-starred heavyweight Phil Howard
0:09:46 > 0:09:49with his take on rhubarb and custard.
0:09:49 > 0:09:52He's had a rollercoaster week, not being allowed to cook his starter.
0:09:52 > 0:09:54He then made the top three with his fish dish,
0:09:54 > 0:09:58but then his main course failed to make it.
0:09:58 > 0:10:00I was disappointed, but I don't think it was wrong.
0:10:00 > 0:10:03Today, dessert day. Top three - I hope so!
0:10:03 > 0:10:05I don't feel it's my strongest course,
0:10:05 > 0:10:07but it's certainly up there and I think it ticks all the boxes.
0:10:07 > 0:10:12Trouble with Phil's pudding is that it WAS technically perfect.
0:10:12 > 0:10:14But...
0:10:14 > 0:10:17exciting, cutting-edge? Not really.
0:10:17 > 0:10:19What we want is innovation
0:10:19 > 0:10:24and there was nothing innovative about that pudding.
0:10:24 > 0:10:26I do think that Phil has a finely tuned watch
0:10:26 > 0:10:28and I think part of his problem in this competition is even if he
0:10:28 > 0:10:32felt like changing, it's technically quite hard for him to do so.
0:10:32 > 0:10:37He is classical and he loves good, in a way, honest classic food.
0:10:37 > 0:10:40But maybe he'll surprise you.
0:10:40 > 0:10:41Phil, have you made any changes?
0:10:41 > 0:10:45Yes, I've changed it - I've changed what's going up on the pass,
0:10:45 > 0:10:49but it still using exactly the same... Well, similar ingredients.
0:10:49 > 0:10:51My original dish had a little cone on the side with an ice cream.
0:10:51 > 0:10:56As much as they absolutely raved about it, they did say it was too classical.
0:10:56 > 0:10:58So I've switched it over - I've put the souffle...
0:10:58 > 0:11:01The original cone was smaller than that, so I'm putting the souffle
0:11:01 > 0:11:05into this tuile, wrap a bit of gold leaf around it - this should work.
0:11:05 > 0:11:07- Have you practised that, chef? - A little bit!
0:11:07 > 0:11:09Souffle in a cone is not something I've seen before,
0:11:09 > 0:11:12it's certainly pushing boundaries. That's quite tough to do.
0:11:12 > 0:11:15So are you putting the souffles in these?
0:11:15 > 0:11:18- Yes, the souffles are going in there.- What flavour is it again?
0:11:18 > 0:11:19Rhubarb ripple.
0:11:19 > 0:11:22I've always struggled making souffles with rhubarb.
0:11:22 > 0:11:24Thanks for that(!)
0:11:24 > 0:11:28There's been a few raised eyebrows about trying to put a souffle into a tuile.
0:11:28 > 0:11:31It's certainly something I've never seen done before.
0:11:31 > 0:11:33And the central component is now a bit of a panna cotta,
0:11:33 > 0:11:38rhubarb, orange layered jelly, soupy, sorbet sort of thing.
0:11:38 > 0:11:40I like it - it fits the brief, it's fun, it's a pudding.
0:11:40 > 0:11:43That's really clever. How have you done that?
0:11:43 > 0:11:46- Setting it one way then setting it the other?- Yes.
0:11:46 > 0:11:51Phil's panna cotta, jelly and sorbet can be done in advance, but
0:11:51 > 0:11:55the souffles have to be made at the very last minute to avoid spoiling.
0:11:55 > 0:11:59Phil's doing a souffle in a cone. That's a risk.
0:11:59 > 0:12:00Blimey - is, isn't it?
0:12:00 > 0:12:05Souffles are highly sensitive to changes in temperature,
0:12:05 > 0:12:08so the oven door must stay shut for them to rise properly.
0:12:08 > 0:12:12But the trickiest aspect is timing - taking them out too soon
0:12:12 > 0:12:17has the same effect as taking them out too late - they will collapse immediately.
0:12:17 > 0:12:22Phil's window for getting it right is down to a matter of seconds.
0:12:22 > 0:12:24It's coming now, look.
0:12:29 > 0:12:33With his souffles holding, Phil wraps some gold leaf
0:12:33 > 0:12:36around the top before delivering them to the pass.
0:12:38 > 0:12:40Go.
0:12:47 > 0:12:48Mad, isn't he?
0:12:51 > 0:12:55I think I delivered a fun, sharp-looking pud
0:12:55 > 0:12:58and I think that should be enough to get me in the top three.
0:12:58 > 0:13:00But I've been around enough this week to realise that
0:13:00 > 0:13:03you just don't know. It's very hard to call it.
0:13:06 > 0:13:10- Whose pudding are we eating here? - I know!- What happened to the souffle?
0:13:10 > 0:13:13I'm so glad he's changed his pudding. I've just found the souffle!
0:13:13 > 0:13:18That's amazing. It's a hot souffle in a very fine ice cream cone.
0:13:18 > 0:13:24- That's very smart.- Isn't it? - Yes, Phil Howard! Get in there! Yes!
0:13:24 > 0:13:27- He surprised all three of you!- It's got the wow factor, hasn't it?- Mm.
0:13:27 > 0:13:29And has he broken boundaries? Of course.
0:13:29 > 0:13:33I think the cone is a completely new idea. I've never seen it before.
0:13:34 > 0:13:37Hands up, I got him wrong.
0:13:37 > 0:13:41I thought he would be too classic to just change overnight.
0:13:41 > 0:13:45- Very interesting. Lovely taste... - That is a perfect jelly.
0:13:45 > 0:13:50And perfect rhubarb cooking and perfect sorbet and amazing souffle...
0:13:50 > 0:13:54- I mean, can you fault it?- No, I can't. It's very smart, very clever.
0:13:54 > 0:13:56He's blown you away with innovation.
0:13:56 > 0:13:59- Without doubt, it has to be in the top three.- Absolutely.
0:13:59 > 0:14:01I'd definitely put this in the top three.
0:14:01 > 0:14:06He's definitely in the running. And we'll see later if he's over the finish line.
0:14:08 > 0:14:12I never thought Phil could do a revolution like that.
0:14:12 > 0:14:17- It was fantastic. It's a ten.- Phil Howard is the master of reinvention.
0:14:17 > 0:14:21- It's a nine.- Tasted fantastic.
0:14:21 > 0:14:24It showed excellence and technology, forward-thinking food.
0:14:24 > 0:14:28So I'm giving him ten points.
0:14:28 > 0:14:32Phil's skills thrills. Nine.
0:14:34 > 0:14:36A great score for Phil, but if anyone can match it,
0:14:36 > 0:14:39its Michelin-starred Simon Rogan.
0:14:39 > 0:14:42So far, all his dishes have made it into the top three.
0:14:42 > 0:14:45He's cooking anise hyssop with rosehips,
0:14:45 > 0:14:47hazelnuts and sweet cheese.
0:14:47 > 0:14:51I've got three courses in the top three already,
0:14:51 > 0:14:53but this is my strongest course, I feel.
0:14:53 > 0:14:56So I fully expect to hit the grand slam.
0:14:56 > 0:14:58This is just a sensational pudding, Simon's.
0:14:58 > 0:15:02The thing about Simon that's so wonderful is this localism -
0:15:02 > 0:15:06you know the rosehips came from over his hedge, practically.
0:15:06 > 0:15:10It was a revelation in terms of the ingredients that he used,
0:15:10 > 0:15:12the way he used them, the effect that he produced.
0:15:12 > 0:15:14Phil's set the standard, hasn't he?
0:15:14 > 0:15:18So I'm very curious to see how good it is.
0:15:19 > 0:15:23Come on then, Simon - this outrageous piece of kit here -
0:15:23 > 0:15:24let's hear about it.
0:15:24 > 0:15:26I'm going to make a distillation of anise hyssop.
0:15:26 > 0:15:30You know when you rip herbs out of the ground, you get that lovely,
0:15:30 > 0:15:33fresh, natural smell?
0:15:33 > 0:15:36The only way to achieve that really is from a distillation.
0:15:36 > 0:15:40- I'm looking forward to seeing this. - Yes.- It's over the top of my head.
0:15:40 > 0:15:43Simon is using a rotary evaporator to distil
0:15:43 > 0:15:47a solution of blitzed anise hyssop and water.
0:15:47 > 0:15:50- So you're controlling the heat of the water?- No, I'm controlling
0:15:50 > 0:15:52the amount of air pressure in the flask.
0:15:52 > 0:15:55The machine creates a vacuum, which makes the solution boil
0:15:55 > 0:15:59at a low temperature - in this case, only 50 degrees.
0:15:59 > 0:16:00It's starting to come through.
0:16:00 > 0:16:04The vapour that's created retains a freshness that would be lost
0:16:04 > 0:16:08in a normal distillation, where a much higher temperature is required.
0:16:08 > 0:16:09The end result is...?
0:16:09 > 0:16:15Just a distillation of the lovely, fresh aroma of anise hyssop.
0:16:15 > 0:16:18- If this isn't pushing boundaries, then...- Yes.
0:16:19 > 0:16:22Once again, Simon is doing something that I've never seen before.
0:16:22 > 0:16:24He's going to be hard to beat again today.
0:16:24 > 0:16:27- He thinks this is his strongest dish, which is worrying.- Yes.
0:16:28 > 0:16:32- Mr Rogan, is something on fire? - No, just very cold, mate.
0:16:32 > 0:16:36Just spraying my solution into nitro just to give a bit of snow.
0:16:36 > 0:16:39Gives it that freshness, the whole dish, to finish it off.
0:16:39 > 0:16:42Is it not a bit cold and the flavour suppressed, or is it still beautiful?
0:16:42 > 0:16:44No, it's still beautiful.
0:16:44 > 0:16:48Simon has cooked brilliantly this week. He's got all sorts of stuff going on.
0:16:48 > 0:16:51If he gets it right and the dish is nearly as good as the rest,
0:16:51 > 0:16:52then we could all be in trouble.
0:16:52 > 0:16:54I see.
0:16:54 > 0:16:57Done. I'm ready.
0:16:57 > 0:16:59Very clever.
0:16:59 > 0:17:03Simon starts plating up with poached pears, then adds hazelnut crisps,
0:17:03 > 0:17:08rosehip syrup, sweet cheese ice cream and finishes with
0:17:08 > 0:17:13his special anise hyssop snow and fresh sprigs of the herb.
0:17:13 > 0:17:16OK. Snow away from the guest.
0:17:17 > 0:17:19- Good job, mate.- That's fantastic.
0:17:22 > 0:17:24- You all right?- Yep.
0:17:25 > 0:17:26Whoo-hoo-hoo! My God.
0:17:30 > 0:17:34I don't know where it all comes from! Know what I mean?
0:17:34 > 0:17:39I feel really good. I think quality-wise, taste and execution, I think...
0:17:39 > 0:17:40It's right up there, really.
0:17:48 > 0:17:51From the moment this goes down, you're just intrigued, aren't you?
0:17:51 > 0:17:53It's just fabulous-looking.
0:17:55 > 0:17:57I love that of all the different textures,
0:17:57 > 0:17:59you've got the smoothness of the pear, the crunchiness,
0:17:59 > 0:18:02the herbs and the savoury element.
0:18:02 > 0:18:06Without the hyssop giving a sort of aniseed freshness to it,
0:18:06 > 0:18:07it wouldn't have the same effect.
0:18:07 > 0:18:11Between every mouthful, your mouth goes, "ah!" and you're ready for the next one.
0:18:11 > 0:18:13I cannot fault this pudding.
0:18:13 > 0:18:17- That's a phenomenal plate of food. - Definitely innovative, you know?
0:18:17 > 0:18:22It's one of the most amazing things I think I've ever eaten. It's just impeccable.
0:18:22 > 0:18:26I just love this. Nobody, in any competition,
0:18:26 > 0:18:28has ever made a pudding like this.
0:18:28 > 0:18:32Very different from Phil's in style, but equally as tasty, as delicious.
0:18:32 > 0:18:35My only criticism is I think it's undersized.
0:18:35 > 0:18:39Matthew, you've just eaten three courses!
0:18:39 > 0:18:42So this would be a really perfect pudding at the end of the banquet.
0:18:42 > 0:18:44I think that's right. That's the right amount.
0:18:44 > 0:18:49I almost want to cry, because I think we are already
0:18:49 > 0:18:53struck by two of the best puddings we've had in any competition.
0:18:53 > 0:18:58I know that this feast is going to end on a big, big, big bang.
0:18:58 > 0:19:00There's a good chance that...
0:19:00 > 0:19:05- Simon gets four top-three places. - Yes.
0:19:08 > 0:19:11Simon has been Mr Consistency in this competition.
0:19:11 > 0:19:14He is consistently been absolutely brilliant - nine.
0:19:14 > 0:19:18Simon's dish was one of the most delicious and the most unusual
0:19:18 > 0:19:21and the most surprising I've ever tasted.
0:19:21 > 0:19:23It's a ten.
0:19:23 > 0:19:25This was one of the most interesting puddings I have had
0:19:25 > 0:19:27in a very long time.
0:19:27 > 0:19:34Simon has been just amazing in this competition, so for me, it's a ten.
0:19:34 > 0:19:36First time I've ever eaten Simon's food.
0:19:36 > 0:19:40So good, I could have eaten three of those dishes. It's definitely a ten.
0:19:42 > 0:19:46Another top score. Can Alan Murchison match it?
0:19:46 > 0:19:49He's got two dishes in the top three already
0:19:49 > 0:19:52and is attempting a third with a gold chocolate medal.
0:19:52 > 0:19:54Two dishes in the top three, good position to be in
0:19:54 > 0:19:56going into what arguably I think is my best course.
0:19:56 > 0:20:01The judges weren't as ecstatic about it as myself, so I've changed it.
0:20:01 > 0:20:05I'm as confident as I can be it's got top-three potential, without a doubt.
0:20:05 > 0:20:06Alan Murchison has come here to win,
0:20:06 > 0:20:09you can see that from his previous outings.
0:20:09 > 0:20:13I genuinely believe he will definitely have tweaked this dish.
0:20:13 > 0:20:16I hope we will have, otherwise it certainly won't get anywhere.
0:20:16 > 0:20:18The chocolate was very thick - it was good chocolate,
0:20:18 > 0:20:21but it was just hard work.
0:20:21 > 0:20:25You had to bang through the chocolate and it was very caramel-y.
0:20:25 > 0:20:27It needs a total facelift.
0:20:29 > 0:20:32So Alan, just run through the components of your dish then?
0:20:32 > 0:20:34- I'm lining the mould with chocolate. - Yes.
0:20:34 > 0:20:37In the regionals, I'd done it with coffee and caramel.
0:20:37 > 0:20:40They weren't keen on the mouth feel of it, they thought it was messy,
0:20:40 > 0:20:43they wanted something cleaner, so I've chosen vanilla mousse
0:20:43 > 0:20:47with cherry - done different textures and flavours of cherry - and yes,
0:20:47 > 0:20:50classic, almost Black Forest flavours, really.
0:20:50 > 0:20:52Yeah. Very much so.
0:20:52 > 0:20:56I think the dessert course today is going to be really, really contested.
0:20:56 > 0:21:00Alan's really got to get his flavours absolutely bang-on.
0:21:01 > 0:21:04I've gone away and I've worked really hard on trying to get
0:21:04 > 0:21:06flavour profiles absolutely right
0:21:06 > 0:21:10and also to make the mouth feel and textures a lot more interesting.
0:21:10 > 0:21:14It's really important that I've not got too much chocolate,
0:21:14 > 0:21:16but it's also a chocolate dish.
0:21:16 > 0:21:19I suppose if I had to be honest,
0:21:19 > 0:21:23I would say it's a huge chocolate, rather than a pudding.
0:21:23 > 0:21:25I find chocolate and fruit can sometimes be jarring,
0:21:25 > 0:21:28rather than harmonious - I like infused orange in chocolate,
0:21:28 > 0:21:31but chocolate and a fruit, I can find it a bit jarring.
0:21:31 > 0:21:33And how does that come out of the mould?
0:21:33 > 0:21:37If it's tempered properly, it should just pop straight out.
0:21:37 > 0:21:41But, as it turns out, it's more difficult than Alan thought.
0:21:43 > 0:21:45- Got two of them. - ..It's the amount of sweat.
0:21:45 > 0:21:47It's funny, it's just...
0:21:47 > 0:21:49I don't know what the hell it is today, but it's BLEEP.
0:21:49 > 0:21:51Slowly, slowly.
0:21:52 > 0:21:55- Wahey! Look at that. - I'm very impressed with that.
0:21:57 > 0:21:58Very BLEEP, I can tell you!
0:22:00 > 0:22:04I knew you were being quite casual about it, but that's not funny!
0:22:05 > 0:22:08With all his medals out, all they need now is gold spray.
0:22:08 > 0:22:12Personally, I think you'd have been better off spraying them bronze, no?!
0:22:12 > 0:22:16He starts plating up with a cherry and white chocolate ribbon,
0:22:16 > 0:22:19then adds his precious gold medal.
0:22:19 > 0:22:21Oi! Don't want to do that.
0:22:21 > 0:22:24- Did he drop it?- Is it OK?
0:22:24 > 0:22:29Once they've had a big meal, they can eat the dessert, then have a little sleep on the pillow!
0:22:33 > 0:22:35- There we go.- Thank you very much.
0:22:37 > 0:22:40- Do you know what? There's almost a bead of sweat there.- Good.
0:22:40 > 0:22:43Ice-man. You don't sweat.
0:22:43 > 0:22:45Fancy medals, chief.
0:22:48 > 0:22:53- Different.- Get one of those round our necks, later on?- If we're lucky.
0:22:53 > 0:22:56I've changed the internal workings of the dish completely
0:22:56 > 0:22:59and hopefully the judges will love it today.
0:22:59 > 0:23:01I'm really happy with it.
0:23:14 > 0:23:16HE SIGHS
0:23:20 > 0:23:24The best thing about this pudding is watching Oliver wrestling with...
0:23:24 > 0:23:28You're such a party pooper, you are! Just stop and try it, will you?
0:23:30 > 0:23:32That's difficult to eat.
0:23:33 > 0:23:37I think it's groundbreaking, but you need a pneumatic drill to eat it.
0:23:40 > 0:23:45Has anyone got a power saw that I can hack my way through into this pudding, please?
0:23:45 > 0:23:47It's just too thick, this thing.
0:23:47 > 0:23:50One presumes you gave him feedback initially?
0:23:50 > 0:23:53- Has he embraced any of the feedback? - No, well, he's changed the middle.
0:23:53 > 0:23:56But I don't think this middle is any better than the last one.
0:23:56 > 0:24:00You might be tempted to eat the ribbon and it is truly horrible.
0:24:00 > 0:24:01Yeah, it's horrible.
0:24:01 > 0:24:05And the raspberry mousse underneath it is... I don't want to say it,
0:24:05 > 0:24:07but it's disgusting.
0:24:07 > 0:24:08No, it's not nice.
0:24:08 > 0:24:11It's a disappointment, especially after those two amazing desserts.
0:24:11 > 0:24:14This is just... It's all wrong.
0:24:14 > 0:24:16It lacks any kind of sophistication, originality
0:24:16 > 0:24:19and even sense of personality - I mean,
0:24:19 > 0:24:23what comes across here is just something which is...
0:24:23 > 0:24:26Could be churned out from any chocolate shop in the West End.
0:24:26 > 0:24:31Everything in there is just... It doesn't work for me.
0:24:31 > 0:24:34For me, it's not hitting any marks at all.
0:24:34 > 0:24:37I'd be very surprised if that got a top-three finish.
0:24:38 > 0:24:41Alan, technically, is a much better chef,
0:24:41 > 0:24:45but that dish really only deserved a four.
0:24:45 > 0:24:47I don't think Alan is ever going to fool me
0:24:47 > 0:24:50that that was a gold medal, so it's a three.
0:24:50 > 0:24:55I think Alan must be feeling dreadful.
0:24:55 > 0:24:58He knows that dish was no good. It's a four.
0:24:58 > 0:25:01In spite of Alan's wishes to be a medal winner,
0:25:01 > 0:25:05that dish wasn't even an also-ran - four.
0:25:09 > 0:25:15- Next to cook are Chris and Nathan. - Here we are, Chris.- Best of luck.
0:25:15 > 0:25:19- I need a big result today.- Chance to get into the top three, chef.
0:25:19 > 0:25:23Last chance saloon for me, man. I have to pull off something smashing.
0:25:23 > 0:25:27First up is two-Michelin-starred heavyweight Nathan Outlaw,
0:25:27 > 0:25:29who's cooking a completely new dish -
0:25:29 > 0:25:34summer pudding with honey cream, yoghurt and lemon thyme.
0:25:34 > 0:25:37His original dish failed miserably in the heats for completely missing
0:25:37 > 0:25:39the groundbreaking aspect of the brief.
0:25:39 > 0:25:42I've come up with something which I think is cutting edge -
0:25:42 > 0:25:45groundbreaking flavours, the combinations.
0:25:45 > 0:25:47I'm looking forward to cooking it.
0:25:47 > 0:25:51To be honest with you, the less said about Nathan's pudding, the better.
0:25:51 > 0:25:54I was really disappointed by his first attempt
0:25:54 > 0:25:56and I feel reluctant to get excited yet.
0:25:56 > 0:25:59Well, he has changed it entirely,
0:25:59 > 0:26:02so it's a question of whether it's any better.
0:26:02 > 0:26:04The tart I did before,
0:26:04 > 0:26:06apparently you can just find it in any old restaurant.
0:26:06 > 0:26:11- Any old restaurant?!- Any old two-star Michelin restaurant?!- Yeah, yeah!
0:26:11 > 0:26:15- What are you up to?- Just making a take on a summer pudding.
0:26:15 > 0:26:18Got the various fruits, your traditional berries and then
0:26:18 > 0:26:20the honey parfait and some honeycomb.
0:26:20 > 0:26:23Are you doing any tricks to try and push boundaries?
0:26:23 > 0:26:26Yes, there is groundbreaking things in there like,
0:26:26 > 0:26:29I made the bread, which is like a lemon thyme and beetroot,
0:26:29 > 0:26:32so a little bit different there, but it's subtle.
0:26:32 > 0:26:36I'm sure it'll taste brilliant. I'm sure it'll be delivered amazingly.
0:26:36 > 0:26:42How he's going to elevate it to that cutting-edge brief of pushing boundaries, I don't know.
0:26:44 > 0:26:48I've got a very simple dish. No technical wizardry in there,
0:26:48 > 0:26:51it's no sort of wow factor as such - it's all about the flavour.
0:26:51 > 0:26:54I'm going to quietly beaver away in the corner
0:26:54 > 0:26:58and come up with something that will pack a punch and really push it through to the top three.
0:26:58 > 0:27:01Nathan starts with a dot of puree,
0:27:01 > 0:27:03honeycomb, vanilla yoghurt
0:27:03 > 0:27:06and fresh summer berries.
0:27:06 > 0:27:09He gets his special summer puddings out of the oven
0:27:09 > 0:27:12and caramelises some sugar on top before adding it to the plate.
0:27:12 > 0:27:16Finally, he adds his honey parfait and some honey syrup.
0:27:18 > 0:27:19OK.
0:27:23 > 0:27:26I executed it the way I wanted it.
0:27:26 > 0:27:30It tasted good, but after seeing what I've seen today,
0:27:30 > 0:27:33some of the plates that have gone up, some serious high standards.
0:27:36 > 0:27:37Thank you.
0:27:39 > 0:27:44It's summer pudding, that's what it is. And it's warm.
0:27:44 > 0:27:47It's certainly a marked improvement on what went before.
0:27:47 > 0:27:50- There is pleasure to be had in this pudding.- Not a lot.
0:27:50 > 0:27:54- You're right there, Prue! - I agree with you, Matthew.
0:27:54 > 0:27:57- It's not a perfect pudding, but it's OK.- It's a great summer pudding.
0:27:57 > 0:27:59It's delicious,
0:27:59 > 0:28:01but are they going to think it fits the brief enough?
0:28:01 > 0:28:02Mm.
0:28:02 > 0:28:05It's not very exciting, there's nothing new here,
0:28:05 > 0:28:07there's no real innovation.
0:28:07 > 0:28:10It doesn't get my heart beating faster, that's for sure.
0:28:10 > 0:28:12It's not really breaking any boundaries.
0:28:12 > 0:28:16The bread for the summer pudding, is... Did he say beetroot?
0:28:16 > 0:28:19Beetroot and something. Which is a bit wacky, but that gets so lost,
0:28:19 > 0:28:22you don't really notice it.
0:28:22 > 0:28:26There's lots of things going on here which just... I don't care about.
0:28:26 > 0:28:29It's nice. It's a perfectly good pudding.
0:28:29 > 0:28:32But it is not a great pudding
0:28:32 > 0:28:35and what we need is a pudding of the same magnitude
0:28:35 > 0:28:39as the Olympians who are going to eat it.
0:28:39 > 0:28:41I've got a feeling he might be disappointed with the comments
0:28:41 > 0:28:43he gets.
0:28:44 > 0:28:48Nathan's pudding was an improvement, but it wasn't that much better, to be honest,
0:28:48 > 0:28:50so I'm afraid it's only a six.
0:28:50 > 0:28:53It was nowhere near the standard or the excitement that we need.
0:28:53 > 0:28:55It's a five.
0:28:55 > 0:28:59- Is better than his other pudding, but it's still only a five from me. - It was a good pudding,
0:28:59 > 0:29:01but it's not there up with some of the best we've eaten.
0:29:01 > 0:29:04So for me, it was only a six.
0:29:05 > 0:29:07An average score for Nathan.
0:29:07 > 0:29:10Can Chris do any better with his Olympic torch?
0:29:10 > 0:29:14He got his starter all the way to the banquet last year,
0:29:14 > 0:29:16but so far, hasn't made it into the top three once
0:29:16 > 0:29:19and wasn't allowed to cook his main course yesterday.
0:29:19 > 0:29:23I suppose the nerves are on because I really want to finish in the top three.
0:29:23 > 0:29:26Even if I don't make the banquet, I just want to be on board.
0:29:26 > 0:29:27I came here and achieved something.
0:29:27 > 0:29:31I would love to see Chris in a top-three position.
0:29:31 > 0:29:34He has had a pretty bad competition this time.
0:29:34 > 0:29:37His Olympic torch - great idea, not such good delivery.
0:29:37 > 0:29:41It just needs a little more excitement in the contents.
0:29:41 > 0:29:44All you need to do is tighten up the delivery, tighten up
0:29:44 > 0:29:46the quality of the ingredients within it and actually,
0:29:46 > 0:29:51I don't see why it shouldn't be up there among the good and the great.
0:29:54 > 0:29:57Big man! Are you doing this the same way as in the regionals?
0:29:57 > 0:29:58Made any changes?
0:29:58 > 0:30:01I did exactly the same concept, but different flavours inside.
0:30:01 > 0:30:04Originally, I had a Greek yoghurt ice cream,
0:30:04 > 0:30:09then I had rhubarb liquorice, but the judges didn't like the combination.
0:30:09 > 0:30:14So I just changed it. Peach, raspberry, honey and vanilla.
0:30:14 > 0:30:17- Classic peach melba. - Simple, simple, yeah?
0:30:17 > 0:30:20- But all-singing and all-dancing. - So it's an Olympic torch?- Yes.
0:30:26 > 0:30:29Chris is running about like a Tasmanian devil.
0:30:29 > 0:30:33He's very busy and he needs to deliver.
0:30:33 > 0:30:35The trickiest bit of Chris's dish is the tempered
0:30:35 > 0:30:37white chocolate shards...
0:30:37 > 0:30:40- All right, lads? - ..that represent flames on his torch
0:30:40 > 0:30:43and his fellow chefs are intrigued by his method.
0:30:43 > 0:30:47I want to give it five-second blasts, using the old magic box.
0:30:47 > 0:30:49Here we go, chief.
0:30:52 > 0:30:55You could leave it on for five hours, bring it up so slow, the more
0:30:55 > 0:30:58the better, but if you need to rush it, you rush it.
0:30:58 > 0:31:00Put it in the microwave.
0:31:00 > 0:31:05He's doing some sort of intricate tempering action,
0:31:05 > 0:31:08which in the timescale, he's pushing himself,
0:31:08 > 0:31:11he's going at 100 million miles an hour - I hope he gets it all done.
0:31:11 > 0:31:15I've never seen so much work going on for one dish in my life.
0:31:15 > 0:31:18I'm trying to achieve something this week I can go home with,
0:31:18 > 0:31:22with my head up high and I really want to push myself to the limit.
0:31:22 > 0:31:25There's nothing wildly innovative going on there
0:31:25 > 0:31:26or necessarily groundbreaking,
0:31:26 > 0:31:29but the fact of the matter is, he's had a hard week
0:31:29 > 0:31:31and he's just giving all he's got today.
0:31:31 > 0:31:34He's in there, making a million different garnishes, you know.
0:31:34 > 0:31:36He's just giving it everything he's got.
0:31:38 > 0:31:41Boys, you know what to do? You need to move fast.
0:31:41 > 0:31:42Off you go - quick, quick, quick, quick!
0:31:51 > 0:31:54- Monumental.- Thank you, chef. - Fantastic.- Thank you, boys.
0:31:54 > 0:31:55This whole week's been so hard for me
0:31:55 > 0:31:58because I'm coming back after winning last year.
0:31:58 > 0:32:02The experience changed my life and I'm hungry to taste it again.
0:32:05 > 0:32:07Aahhh!
0:32:09 > 0:32:10PRUE: Ooh!
0:32:12 > 0:32:13We're going to have a concert.
0:32:13 > 0:32:16I just think it's fun, it's really great, great fun.
0:32:16 > 0:32:18I think it looks absolutely brilliant.
0:32:18 > 0:32:22- He's changed the whole filling from your last conversation.- He has, yes.
0:32:22 > 0:32:23- It's nice.- Very nice.
0:32:23 > 0:32:25It's fun.
0:32:25 > 0:32:26Very nicely done.
0:32:26 > 0:32:29He's achieved exactly what he set out to do.
0:32:29 > 0:32:33- I think he'll be pleased with that. - I'm very happy for Chris.
0:32:33 > 0:32:35He's pulled it out of the bag.
0:32:35 > 0:32:39All the ingredients now are working very well together. Yes - happiness!
0:32:39 > 0:32:44It might not be at the further reaches of gastronomy in terms of innovation,
0:32:44 > 0:32:45but in terms of making people smile,
0:32:45 > 0:32:47it's hard to beat this, actually.
0:32:47 > 0:32:49I loved it. I thought it was brilliant.
0:32:49 > 0:32:52Is he using all the techniques? Not necessarily, but for me,
0:32:52 > 0:32:54I'd be happy to put him through as the top three.
0:32:54 > 0:32:58Depending on what else comes, this could definitely be a contender.
0:32:58 > 0:33:01Yes, I would be not at all unhappy if this was one of the three.
0:33:01 > 0:33:03It all looks quite simple, but there's an awful lot of components
0:33:03 > 0:33:05in there that he's had to pull off.
0:33:05 > 0:33:07All that chocolate work, I mean, it's impressive.
0:33:07 > 0:33:11As always, it's just very difficult to call it.
0:33:12 > 0:33:16You know, it wasn't the most technically advanced, but so what?
0:33:16 > 0:33:18I really had fun and I enjoyed eating it.
0:33:18 > 0:33:21And for that, I'm going to give him an eight.
0:33:21 > 0:33:23I really liked this pudding.
0:33:23 > 0:33:26He really listened, he changed it - it's a seven.
0:33:26 > 0:33:30He's got it right - it tastes fantastic. It's an eight.
0:33:30 > 0:33:34It may not have been the most original dish of the day,
0:33:34 > 0:33:38but nevertheless, I still think it deserves a seven.
0:33:43 > 0:33:46Last to cook today are Colin and Stephen.
0:33:46 > 0:33:49- Well, Stephen - last one of the day. - Best of luck, mate.- Good luck.
0:33:49 > 0:33:51Cheers, Colin.
0:33:52 > 0:33:54Colin is first up.
0:33:54 > 0:33:57He's not well known amongst the chefs, having spent
0:33:57 > 0:34:00most of his career abroad and with both his starter
0:34:00 > 0:34:03and main course in the top three already, he's been the surprise chef to beat,
0:34:03 > 0:34:05but his dessert bombed in the heats
0:34:05 > 0:34:08and he's had to change it completely to be allowed to cook today.
0:34:08 > 0:34:12His new attempt is pineapple feuilletine with coconut and basil.
0:34:12 > 0:34:15Today I'm a little bit apprehensive, really. I'm doing a new dessert.
0:34:15 > 0:34:19I've practised it, but I don't know what the judges will think, because I haven't had any feedback before.
0:34:19 > 0:34:23If I was being charitable about Colin McGurran's first attempt
0:34:23 > 0:34:26at a pudding, I would say that it was made of mismatched elements
0:34:26 > 0:34:28which weren't very well made.
0:34:28 > 0:34:35So thank the Lord he has decided to change it lock, stock and barrel.
0:34:35 > 0:34:37Obviously, it wasn't good enough,
0:34:37 > 0:34:40but given what a surprise Colin has been, and the quality of what
0:34:40 > 0:34:45he's knocking out in that kitchen, I'm looking forward to trying it.
0:34:45 > 0:34:48He's technologically very clever, he understands everything,
0:34:48 > 0:34:51he knows ingredients backwards, he's got a natural palate.
0:34:52 > 0:34:56But he hasn't shown any evidence that he can make a good pudding.
0:34:56 > 0:34:58Oh come on, it's going to be great!
0:34:58 > 0:34:59Let's be positive!
0:35:01 > 0:35:03Colin has impressed with groundbreaking techniques
0:35:03 > 0:35:06in all his dishes and his dessert is no exception.
0:35:06 > 0:35:08I've got a lot of technical skills to do today.
0:35:08 > 0:35:12I need to be absolutely on the top of my game, focused.
0:35:12 > 0:35:16It's all about finesse, the delicate touch, it's all about getting it all
0:35:16 > 0:35:19presented beautifully, so that's my main focus.
0:35:20 > 0:35:22What are you going to do with that, Colin?
0:35:23 > 0:35:27It's another way of adding a sugar tuile, but you put it in your mouth.
0:35:27 > 0:35:30It just goes and it's a little bit sweet, a bit scented.
0:35:30 > 0:35:33He's a man of mystery. All these different techniques.
0:35:33 > 0:35:37We didn't know what to expect and he's blown us away.
0:35:37 > 0:35:38Looks really impressive.
0:35:38 > 0:35:41For this, it's purely a bit of effect
0:35:41 > 0:35:43and also a bit of sweetness to the dish.
0:35:43 > 0:35:46I think dark horse Colin is at it again!
0:35:46 > 0:35:49The techniques he's using look quite impressive,
0:35:49 > 0:35:51so it makes me a little bit worried.
0:35:51 > 0:35:54I might be struggling to make the top three.
0:35:54 > 0:35:58Colin starts plating up with his pineapple feuilletine,
0:35:58 > 0:36:03then adds sheet of coconut gel, chocolate snow and basil.
0:36:03 > 0:36:06Very elegant. Very elegant.
0:36:06 > 0:36:09Next, he adds a pineapple coulis-filled chocolate spear,
0:36:09 > 0:36:12a vanilla, pineapple and basil sorbet,
0:36:12 > 0:36:15and finishes the dish off with his blown-sugar tuille.
0:36:17 > 0:36:19- HE SIGHS - Excellent, mate. >
0:36:25 > 0:36:29Wow. Huh? Smart, huh?
0:36:29 > 0:36:34- Impressive. Very impressive. Top three?- Could be.
0:36:34 > 0:36:38I want the Olympians to look at it and go, "Wow, this is great. Try that."
0:36:38 > 0:36:43"Have you just tried this?" And pop and crackle, and I want them to enjoy
0:36:43 > 0:36:47this little bombshell of a dish, and that is what I have in mind and that is what it delivers,
0:36:47 > 0:36:52so that's why I think it could be a contender for the Olympic banquet.
0:36:53 > 0:36:55SHE LAUGHS
0:36:56 > 0:37:01Come on! That just looks delicious!
0:37:01 > 0:37:04Well, I don't know if it looks delicious, so much as fascinating.
0:37:04 > 0:37:08Intriguing. What this actually looks like is a sort of
0:37:08 > 0:37:11- roll call of all modern cooking techniques.- Exactly.
0:37:11 > 0:37:15There's a bit of dust, a bit of spherification, a bit of this, a bit of that, bit of the other.
0:37:15 > 0:37:19- Some phenomenal technique on there. - It's got a bit of everything.
0:37:19 > 0:37:22Yeah, he really does. He really does.
0:37:26 > 0:37:31- Oh, coconut.- I love coconut. - I think the caramel is delicious.
0:37:31 > 0:37:36I'm not sure whether you need the pineapple or the cellophane see-through thing.
0:37:36 > 0:37:38Certain things are superfluous.
0:37:38 > 0:37:41There's nothing that's really unpleasant there,
0:37:41 > 0:37:46but it doesn't make a coherent argument for saying, "This is a unitary pudding."
0:37:46 > 0:37:49What is wrong with you people?! I mean, this is interesting.
0:37:49 > 0:37:53- They guy's trying different things here.- He's trying and failing!
0:37:53 > 0:37:54This is cool, come on!
0:37:54 > 0:37:57I thought this looked amazing when it arrived,
0:37:57 > 0:38:00but as I ate it I liked it less and less.
0:38:02 > 0:38:05I don't like pineapple and chocolate together,
0:38:05 > 0:38:08I don't like the sorbet and I really don't like the coating.
0:38:08 > 0:38:12Come on! He's trying things, and we did ask for innovation.
0:38:12 > 0:38:14Innovation is great but it's got to work together.
0:38:14 > 0:38:18I've never thought of chocolate and pineapple together, to be honest.
0:38:18 > 0:38:23It's very technical, very skilful but I think, in my eyes, this feels a frontrunner.
0:38:31 > 0:38:37This was a classic case of cooking by technique and not by taste. 6.
0:38:37 > 0:38:40Pineapple and coconut are wonderful together,
0:38:40 > 0:38:43coconut and chocolate are fantastic together.
0:38:43 > 0:38:47All three together are disgusting. It's a 5.
0:38:47 > 0:38:52I am just genuinely shocked by your lack of empathy for this pudding!
0:38:52 > 0:38:55This is all things moderne. He has transformed the pudding.
0:38:55 > 0:38:56It's an 8!
0:38:56 > 0:39:00To be honest, Oliver, that, to me, was style over substance.
0:39:00 > 0:39:02It just wasn't good enough.
0:39:02 > 0:39:04It's just a 6, for me.
0:39:06 > 0:39:08An average score for Colin.
0:39:08 > 0:39:10Can Stephen do any better? He is a returning champion
0:39:10 > 0:39:14and veteran, but after not being allowed to cook his starter,
0:39:14 > 0:39:17he hasn't been able to redeem himself, suffering poor scores
0:39:17 > 0:39:21for both his fish and main courses. So, today, he's desperate for
0:39:21 > 0:39:24a top three place, with his Bronze, Silver or Gold? dessert.
0:39:24 > 0:39:28I'd love to get a top three. It would be nice to walk away from this,
0:39:28 > 0:39:31after quite a tough week, with one top three finish.
0:39:31 > 0:39:35I love Stephen. He's been a previous winner, he's a great chef.
0:39:35 > 0:39:41I genuinely, genuinely hope that this is a great pudding and that it all works for him on the day, today.
0:39:41 > 0:39:45- Well, he has been pulverised all week.- He's had a horrible week.
0:39:45 > 0:39:49- He's called this dish Bronze, Silver, Gold?- I loved it.
0:39:49 > 0:39:52It had some great things to it. When I judged it in the heats,
0:39:52 > 0:39:55I didn't particularly like the consistency of the mousse.
0:39:55 > 0:40:01If Stephen's going to get anywhere in the pudding today, he's going to have to have tweaked the chocolate.
0:40:01 > 0:40:06He'll have to have worked on the trifle and that's what's going to put him in the top three.
0:40:06 > 0:40:08If he hasn't, he's going to flag again.
0:40:08 > 0:40:09Simple.
0:40:09 > 0:40:13But Stephen has taken the judges' comments to heart.
0:40:13 > 0:40:16He's added an olive oil jelly to the centre of his chocolate mousse
0:40:16 > 0:40:19and replaced his trifle with a rhubarb and custard jelly.
0:40:19 > 0:40:22Only his lemon tart remains unchanged.
0:40:22 > 0:40:25It's a great classic little trio of desserts.
0:40:25 > 0:40:28Very familiar favourites, but just perfectly executed.
0:40:28 > 0:40:31You confident with it? This is your last chance, isn't it, to get on the...
0:40:31 > 0:40:36Listen, I'm confident in my abilities, very confident in this dessert.
0:40:36 > 0:40:39Stephen has probably not had the best week that he has wanted.
0:40:39 > 0:40:43He's not really shown what he can actually do and I think
0:40:43 > 0:40:47today he's going to be wanting to get in that top three.
0:40:47 > 0:40:50How are you feeling, anyway? It's a tough week, so far.
0:40:50 > 0:40:52Yeah, it's been a tough week.
0:40:52 > 0:40:56Don't have any high expectations. given the judges' feedback so far.
0:40:56 > 0:40:59'Stephen's been around for a long time.'
0:40:59 > 0:41:03He's remaining true to his roots. Everything he has done this week has been technically correct.
0:41:03 > 0:41:08It's just unfortunate for him that the brief has perhaps calling for a little bit more daring
0:41:08 > 0:41:13than he is comfortable with doing. He's got three little desserts and they all are great classics.
0:41:13 > 0:41:18It was maybe good enough in regionals, but we're all finding we have to step up our game now.
0:41:18 > 0:41:23Stephen starts his plate off with his silver-wrapped rhubarb and custard jelly,
0:41:23 > 0:41:26then adds a bronze-wrapped lemon tart
0:41:26 > 0:41:29and his modified chocolate mousse with olive jelly,
0:41:29 > 0:41:32then hides them all under steel cloches.
0:41:32 > 0:41:36Just in front of the judges, like that. Thank you.
0:41:36 > 0:41:40- Well done, Steph.- Cheers, Dan. Happy, glad it's over.
0:41:40 > 0:41:44It's been a tough week. I don't think I could have improved any elements.
0:41:44 > 0:41:47I'm hoping to do well with this one and I think the judges are going to like it.
0:41:53 > 0:41:55You lift that, I'll lift these. One, two ,three...
0:41:55 > 0:41:58- Yo!!- Excellent!
0:41:58 > 0:41:59One, two ,three...go!
0:41:59 > 0:42:03ALL LAUGH
0:42:03 > 0:42:06- Bronze, I've got the bronze. - How did he know?
0:42:06 > 0:42:08ALL LAUGH
0:42:08 > 0:42:11So let's have a look at the trifle, see if he's improved the trifle.
0:42:11 > 0:42:14- This is just rhubarb and custard, isn't it?- Yes.
0:42:14 > 0:42:18- I love the sharpness of the rhubarb. - Very good...and crunchy.
0:42:18 > 0:42:19I love it.
0:42:19 > 0:42:23I like the chocolate more. He's changed that slightly - less rich.
0:42:23 > 0:42:29They are three very homely puddings, but somehow, because the sheer precision with which every part
0:42:29 > 0:42:32of them have been made, they are absolutely dazzling.
0:42:32 > 0:42:35That lemon meringue pie is just so good.
0:42:35 > 0:42:41I think this is Stephen here showing off his ability to the best extent he can, which is just,
0:42:41 > 0:42:43you know, extremely high quality.
0:42:43 > 0:42:47- I hope he's happy, Steve. Three little puds, all spot on, in my book.- Yep.
0:42:47 > 0:42:49Yep, definitely.
0:42:49 > 0:42:54Stephen's really improved this. The quality of each individual item is absolutely fabulous.
0:42:54 > 0:42:58- It's absolutely delicious. - This is just such fun. I think it would give enormous pleasure.
0:42:58 > 0:43:04My only slight concern - teeny-weeny concern - is the innovation in the dish.
0:43:04 > 0:43:10It's simple, but it's immaculately done. I would be shocked if they don't enjoy that. Game on, Steve.
0:43:10 > 0:43:11- Yeah.- Good work.
0:43:14 > 0:43:18That was a delicious trio of desserts. And for that, I'm going to give Steve
0:43:18 > 0:43:19a 7.
0:43:19 > 0:43:23The only tiny thing missing, for me, was the innovation.
0:43:23 > 0:43:24So, it's an 8.
0:43:24 > 0:43:28Gold, silver, bronze - all medal winners.
0:43:28 > 0:43:30It's an 8.
0:43:30 > 0:43:33It was wonderful to be reminded just how good a chef Stephen Terry is.
0:43:33 > 0:43:35I'm going to give that an 8.
0:43:41 > 0:43:45Cooking complete, all the chefs can do now is wait.
0:43:45 > 0:43:47'Anxious at the minute.'
0:43:47 > 0:43:50I'm looking for a top three finish. After winning it last year, I'm nervous.
0:43:50 > 0:43:53I'd love to come away with something this week. It was a hard week.
0:43:55 > 0:43:58'It's all done, can't change anything.'
0:43:58 > 0:44:00I really want to go through.
0:44:03 > 0:44:07'Today's been tough, because most chefs are out their comfort zone cooking desserts.'
0:44:07 > 0:44:09I'd be happy just not to come seventh, really.
0:44:13 > 0:44:16'I would be disappointed if I didn't get a top three for my dessert.'
0:44:16 > 0:44:22I'm only here because I want to win. I want to get a dish in the final banquet and that means huge amount.
0:44:40 > 0:44:42- Evening, chefs. - ALL: Evening.
0:44:42 > 0:44:44How are you feeling? How's it been?
0:44:44 > 0:44:47- Tired.- Tired, yeah.
0:44:47 > 0:44:51Daniel, what's it been like there watching them all sweating away?
0:44:51 > 0:44:54It's been a good day. They've all really pushed themselves.
0:44:54 > 0:44:58I've got it in my mind who I think's won, so it'll be interesting to see your results.
0:45:02 > 0:45:06OK, I'm now going to announce the rankings for the puddings.
0:45:06 > 0:45:09In seventh place today, it is...
0:45:13 > 0:45:15..Alan.
0:45:17 > 0:45:21Going For Gold, it was very difficult to eat.
0:45:21 > 0:45:23The shell itself was very hard to break.
0:45:23 > 0:45:27Sadly, I don't think it was better than your last attempt, actually.
0:45:27 > 0:45:28What do you think?
0:45:28 > 0:45:35Erm, bit disappointed, actually. I thought I'd improved it, so... I appreciate your comments
0:45:35 > 0:45:38and I'll take it gracefully.
0:45:42 > 0:45:43In sixth place...
0:45:50 > 0:45:57- ..it's Nathan.- Nathan, I thought it was a marked improvement on the original pudding.
0:45:57 > 0:45:59I'm sorry it didn't get further up the ratings.
0:45:59 > 0:46:04I did better than I thought. I thought I'd come last, to be honest. Mine was just a simple dessert -
0:46:04 > 0:46:09summer fruits and, you know, it's a tough competition today.
0:46:12 > 0:46:13That means in fifth place...
0:46:20 > 0:46:21..it's Colin.
0:46:24 > 0:46:31We were all thrilled when we saw it. It looked as if you'd lined up every machine and gizmo you had
0:46:31 > 0:46:35- and made sure you used them all. - Yep.- But, you know, it didn't deliver on flavour.
0:46:35 > 0:46:39It was puzzling, interesting, but not really delicious.
0:46:39 > 0:46:41By the way, I loved it, all right?!
0:46:45 > 0:46:47In fourth place...
0:46:55 > 0:46:57..it's...
0:46:59 > 0:47:05- ..Chris Fearon.- Oh! - That means congratulations
0:47:05 > 0:47:09Phil, Simon, Stephen.
0:47:09 > 0:47:12- Stephen, how are you feeling? - Very pleased.
0:47:12 > 0:47:15I was quite confident in my dish and my ability to produce it.
0:47:15 > 0:47:20Very simple, but I think, you know, covering them over, just a little question mark over what you'll get
0:47:20 > 0:47:24- is I think a fitting end to a meal. - We loved the fun element of it.
0:47:24 > 0:47:29Great flavours, great taste. It was good. Well done. Tough week, Steve?
0:47:29 > 0:47:30Yeah.
0:47:30 > 0:47:36- Phil?- Yeah, I'm pleased. I loved the souffle I cooked at the regionals, but fully appreciate
0:47:36 > 0:47:40it just didn't the brief well enough. But I think I came up with something that was sharper.
0:47:40 > 0:47:46Phil, it was absolutely amazing. The souffle in a cone, I was trying to work out how you did it.
0:47:46 > 0:47:51- It was wonderful.- Thank you. - Alongside that, there was also Simon. Do you know the meaning
0:47:51 > 0:47:54of doing a duff dish?
0:47:54 > 0:47:59Erm, I think the dish today was the only time all week I've been fully 100% satisfied
0:47:59 > 0:48:05- with what has gone on the plate, so I was quite happy today, actually. - I think you should be.
0:48:05 > 0:48:10Fantastic range and balance of flavours and textures, and that sense of personality
0:48:10 > 0:48:15- that just comes riding through on them.- Thanks.
0:48:15 > 0:48:18Chris, I've got to tell you, I just thought your torch was
0:48:18 > 0:48:22a massively, massively improved pudding.
0:48:22 > 0:48:28It was fantastic. It's been an incredibly competitive week - some of the finest food we have all
0:48:28 > 0:48:31- ever eaten, and I just want to say, well done to you.- Thanks.
0:48:31 > 0:48:35- We all genuinely mean that. - Thank you.- OK, guys,
0:48:35 > 0:48:39we've eaten everything and it is now time for us to make our decision
0:48:39 > 0:48:44about what dishes are going to be cooked at the Olympic Feast.
0:48:44 > 0:48:50If you wouldn't mind going back to the kitchen, we're going to make our deliberations, then call you back.
0:48:50 > 0:48:51Thank you very much.
0:48:51 > 0:48:54- ALL: Thank you. - Well done, guys, well done.
0:48:55 > 0:48:58'It's going to be hard for me to go back into the judges' chamber,'
0:48:58 > 0:49:02knowing that I'm not in contention in any of the courses. To come away with nothing is hard to take.
0:49:02 > 0:49:04I'm devastated. I'm devastated.
0:49:06 > 0:49:08'I got to the top three,'
0:49:08 > 0:49:12I'm very happy with that. After the week I've had, that's a big result for me.
0:49:12 > 0:49:16'Seventh place is a joke, as far as I'm concerned.'
0:49:16 > 0:49:17Not happy.
0:49:19 > 0:49:22Anybody attending this Olympic Feast from around the world
0:49:22 > 0:49:25is going to be blown away by any number of these dishes.
0:49:25 > 0:49:28We've come to the hardest part of all.
0:49:28 > 0:49:32Now we've got to come to a decision and make up the perfect menu.
0:49:32 > 0:49:35- Tense?- Nervous.
0:49:35 > 0:49:37- How are you feeling, Simon? - Quite nervous, actually.
0:49:38 > 0:49:42'One would hope, with four chances of going through to the banquet, that I might'
0:49:42 > 0:49:47bag one of them, but my dishes are up against two strong dishes in every course,
0:49:47 > 0:49:51- so there is always a danger I might not go through.- I think we all think that's a good starter.
0:49:51 > 0:49:58- Although that was fantastic. It was beautiful.- That was better on flavour, that was on presentation.
0:49:58 > 0:49:59That was better first time.
0:49:59 > 0:50:01I don't know.
0:50:01 > 0:50:07- Alan, you've got two top threes. - Yes, I was pleased.
0:50:07 > 0:50:09Good start to the week, just gone downhill since then.
0:50:09 > 0:50:10Very nervous.
0:50:10 > 0:50:14I've been thinking about this and practising for many months.
0:50:14 > 0:50:16I've put hundreds of hours of work into it
0:50:16 > 0:50:18and I feel physically unwell.
0:50:18 > 0:50:22This is my single favourite dish.
0:50:22 > 0:50:26You know what, I'll trade you that if you let me have this.
0:50:26 > 0:50:30This is precision cooking at its finest.
0:50:30 > 0:50:34This is the cream of Great Britain, the best dishes, best cooks.
0:50:34 > 0:50:36No-one knows how it's going to swing.
0:50:36 > 0:50:39There's so many good dishes in the final three.
0:50:39 > 0:50:41I've got one chance and it's tough, isn't it?
0:50:41 > 0:50:45It's been a long week, it's been a hard week
0:50:45 > 0:50:48and it would be really disappointing not to get a dish at all
0:50:48 > 0:50:49through to the banquet.
0:50:49 > 0:50:55I would rather have this. I think that goes better with that.
0:50:55 > 0:50:59No, because I think I'm going to put mine like that.
0:50:59 > 0:51:01This, for me in terms of presentation,
0:51:01 > 0:51:04in terms of technique, in terms of taste,
0:51:04 > 0:51:07I would not be happy with the menu if I didn't have it.
0:51:07 > 0:51:10- How are you feeling, Colin? - Chuffed I got two of my dishes to the top three.
0:51:10 > 0:51:12Worse case scenario, if I don't go through,
0:51:12 > 0:51:15I still feel as if I've achieved, so I'm happy with that.
0:51:15 > 0:51:19- This is the line-up that I really like.- How can you leave out that?
0:51:20 > 0:51:24Whoever is cooking at the banquet, it'll be the most fantastic day
0:51:24 > 0:51:26and lifetime memories.
0:51:27 > 0:51:32This feels like a beautiful journey, very modern, it sets the right tone.
0:51:32 > 0:51:35And it starts with such a visual bang.
0:51:35 > 0:51:40- How are you feeling, Daniel? - Four years, it's taken me to get this far.
0:51:40 > 0:51:42It would be really nice to nail it today.
0:51:43 > 0:51:46To be able to say that I won the main course
0:51:46 > 0:51:48would be a massive achievement.
0:51:48 > 0:51:51It would be a dream come true for me this year.
0:51:51 > 0:51:56We've got the most perfect Olympic menu,
0:51:56 > 0:51:58so let's call in the chefs.
0:52:14 > 0:52:17Welcome, chefs, for the very last time.
0:52:17 > 0:52:20We've eaten some of the most spectacular food
0:52:20 > 0:52:24this country has ever seen, from an amazing line-up of chefs.
0:52:24 > 0:52:28I'm now going to announce the dishes that are going to make up
0:52:28 > 0:52:30the final banquet.
0:52:31 > 0:52:33First of all, the important starter.
0:52:33 > 0:52:39In the line-up are Alan Murchison's duck and pineapple,
0:52:39 > 0:52:43Simon Rogan's grilled salad
0:52:43 > 0:52:46and Colin McGurran's quail in the woods.
0:52:47 > 0:52:51I can now announce that the winner of the starter is...
0:53:01 > 0:53:03Colin McGurran.
0:53:05 > 0:53:08- Well done.- Well done, mate.
0:53:08 > 0:53:11- Colin, come on.- It's fantastic.
0:53:11 > 0:53:14It's going to take a while to set in so really, really excited
0:53:14 > 0:53:16and thank you very much.
0:53:16 > 0:53:18Really beautiful bit of cooking, really well balanced,
0:53:18 > 0:53:21very interesting, a fabulous start to the banquet.
0:53:21 > 0:53:24- Genuinely, really well done. - Thank you very much.
0:53:25 > 0:53:29Next is the fish course and there was no slackening of standards here.
0:53:29 > 0:53:33With great difficulty, we managed to narrow it down to three
0:53:33 > 0:53:38and they are Phil Howard's mackerel taster,
0:53:38 > 0:53:46Alan's mackerel and beetroot and Simon's lobster dish.
0:53:47 > 0:53:52And the chef who will be going to cook the fish course
0:53:52 > 0:53:54at the final banquet is...
0:54:04 > 0:54:05Phil Howard.
0:54:08 > 0:54:12- Well done. - Thank you.- Well done, mate.
0:54:12 > 0:54:14- Phil, how do you feel about that? - Fantastic.
0:54:14 > 0:54:18Never been in this situation before, never entered a competition before.
0:54:18 > 0:54:21I'm dead chuffed to take the humble mackerel to the banquet.
0:54:21 > 0:54:24In fact, I'm quietly quite humbled too
0:54:24 > 0:54:26because it's been a phenomenal week, so thank you.
0:54:26 > 0:54:31Well, Phil, you elevated the humble mackerel, I have two say,
0:54:31 > 0:54:33to royal status.
0:54:33 > 0:54:35It was an astounding achievement.
0:54:38 > 0:54:43Well now, we come to the meat course. There are four contenders.
0:54:43 > 0:54:46We couldn't get it down to three,
0:54:46 > 0:54:50so the four were Daniel's chicken and sweetcorn,
0:54:50 > 0:54:53Nathan's duck and monkfish,
0:54:53 > 0:54:58Colin's pork and apple and Simon's suckling pig.
0:55:00 > 0:55:04I can reveal that the meat course will be cooked by...
0:55:19 > 0:55:20Daniel Clifford.
0:55:24 > 0:55:27Jesus Christ, I feel like I'm going to faint.
0:55:27 > 0:55:29Thank you very much.
0:55:29 > 0:55:32I'm going to cry in a minute so, I don't want to talk too much.
0:55:32 > 0:55:35Your dish was a dish that epitomised most the spirit of the competition.
0:55:35 > 0:55:39You got so much chicken flavour into a chicken
0:55:39 > 0:55:40which isn't easy to do these days.
0:55:42 > 0:55:46I kept saying, can he do this for 100 people?
0:55:46 > 0:55:48I will put 110%.
0:55:48 > 0:55:50- If it means I have to cook for weeks, I will.- Great.
0:55:53 > 0:55:55And finally, the glorious pudding.
0:55:57 > 0:56:02And the final three dishes are Phil's rhubarb and custard,
0:56:02 > 0:56:06Simon Rogan's anise hyssop and rosehips,
0:56:06 > 0:56:10and Stephen Terry's bronze, silver and gold.
0:56:10 > 0:56:14So I can now tell you that the winner of the pudding course is...
0:56:25 > 0:56:26Simon Rogan.
0:56:31 > 0:56:34- You must be a relieved man. - So relieved, yes.
0:56:34 > 0:56:35Well done.
0:56:35 > 0:56:37Yes, chuffed, very chuffed.
0:56:37 > 0:56:40Very unique piece of cooking, really interesting,
0:56:40 > 0:56:42beautiful balanced flavours.
0:56:42 > 0:56:45How much time do you devote to foraging the hillside?
0:56:46 > 0:56:50The majority of the time now, really. I've got a brilliant team behind me.
0:56:50 > 0:56:53I am in my kitchen but mainly on a service.
0:56:53 > 0:56:56I let them do all the hard work which is the prep.
0:56:56 > 0:56:58Well, gentlemen, we have our final banquet.
0:56:58 > 0:57:00I would like to thank each and every one of you.
0:57:00 > 0:57:06- It's been absolutely amazing. Thank you all.- Thank you.
0:57:08 > 0:57:11So, the final Olympic menu will kick off with Colin McGurran's
0:57:11 > 0:57:14spectacular quail in the woods.
0:57:17 > 0:57:19Brilliantly done.
0:57:19 > 0:57:22I'm mentally exhausted, I'm knackered, I'm losing my voice.
0:57:22 > 0:57:24Really chuffed.
0:57:24 > 0:57:28Followed by Phil Howard's incredible tasting of Cornish mackerel.
0:57:28 > 0:57:29Result.
0:57:29 > 0:57:32I'm over the moon, over the moon.
0:57:32 > 0:57:36Then Daniel Clifford's ingenious slow-poached chicken.
0:57:36 > 0:57:39I've been on edge all day because obviously, I didn't cook
0:57:39 > 0:57:43and to get this result, it's mind-blowing, I'm absolutely gobsmacked.
0:57:43 > 0:57:46To cook for some legends, it's going to be brilliant.
0:57:46 > 0:57:49And finally, Simon Rogan's trailblazing
0:57:49 > 0:57:52anise hyssop with rosehips, hazelnuts and sweet cheese.
0:57:52 > 0:57:55The banquet now is a reality.
0:57:55 > 0:57:57I'm really, really proud.
0:57:57 > 0:57:59It's going to be an amazing experience
0:57:59 > 0:58:01and the people eating it, are going to be in for a treat.
0:58:01 > 0:58:04But, there's little time to celebrate.
0:58:06 > 0:58:08Tomorrow, it's banquet day.
0:58:08 > 0:58:10The chefs have just one chance to deliver...
0:58:10 > 0:58:12I haven't slept for the last couple of days.
0:58:12 > 0:58:15..to a stunning Olympic guest list.
0:58:15 > 0:58:19You've experienced here the work of the greatest talents within food.
0:58:19 > 0:58:21There can be no other reaction, other than, wow!
0:58:21 > 0:58:25But like all Olympian challenges, nothing goes to plan.
0:58:25 > 0:58:27- Next tray.- Hey!
0:58:27 > 0:58:30Some amazing chefs have been put under a huge amount of pressure,
0:58:30 > 0:58:33- a bit like being in the Olympics. - Chicken! Chicken!
0:58:44 > 0:58:47Subtitles by Red Bee Media Ltd