Dessert Final Great British Menu


Dessert Final

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It's D-Day for the eight finalists on Great British Menu.

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Calm, calm, calm down.

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To get here the chefs have had to impress Britain's biggest culinary guns...

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-Have you plated this before?

-What do you think?

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-BLEEP!

-After all that stress, you didn't even plug it in.

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..and have to face the wrath of the ferocious judges.

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I mean, I hate to do this, but I think it tastes disgusting.

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It's absolutely awful. It's a tragedy.

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I think it would have to be incinerated as an offence to human health.

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-OK, thank you.

-Their challenge, to cook groundbreaking food

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for a magnificent feast honouring our Olympic heroes.

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-Keep confident with it.

-It's about exploring our potential.

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That's what the Olympics does to people,

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it challenges you to find out where your boundaries are.

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Oh, look at that!

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-BLEEP!

-BLEEP!

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It's been an explosive final few days.

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Stop, stop, stop, stop! LAUGHTER

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-I'm not listening to your

-BLEEP,

-just trying to stay focused.

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BLEEP, BLEEP!

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With some truly amazing dishes...

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Ah, yummy!

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-I mean, life doesn't get much better than this.

-It's just a masterpiece.

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Ding, dong, Daniel. It's a ten.

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..yesterday the judges found it impossible to choose between them.

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So, we're going to put through, not three of you but four of you.

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Daniel, Nathan, Simon and Colin.

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Today it's Stephen and Chris's last chance to impress with their desserts.

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-Tough week so far.

-Yes, it's been a tough week.

-I just really want to push myself to the limit.

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And the judges face the ultimate decision.

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I'm now going to announce

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the dishes that are going to make up the final banquet.

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First to arrive are London's Phil Howard,

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Simon Rogan from the North West and Scotland's Alan Murchison.

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-Back in the box.

-Home stretch.

-Pastry nightmare.

-I know.

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Next is Nathan Outlaw from the South West

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and Northern Ireland's Chris Fearon.

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-Morning.

-Morning.

-Pressure going.

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Last chance saloon for me to really, you know,

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get an opportunity to get to the banquet, you know?

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Finally it's Colin McGurran from the North East,

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Daniel Clifford from the Central region, and Stephen Terry for Wales.

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-Morning.

-Morning.

-Morning.

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-All right, chief?

-You all right?

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At the end of the day, it's D-Day.

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-Let us see who's going to the banquet.

-We get to find out, don't we?

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The chefs' fates rest in the hands of our judges,

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Prue Leith, Oliver Peyton, and Matthew Fort.

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We've still got the puddings to go and I want to see the same level

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of brilliance that we've experienced in the earlier courses.

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It has to have surprise in the look of the thing,

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surprise in the technique with which it's been done.

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Astonishment at the flavour.

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It needs to be a sensory experience, it needs to be a sort of

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journey on the palate because so much of the food we've had so far

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has been that. I think you want to continue on that theme.

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Today's veteran judge holds a Michelin Star,

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an MBE, and is one of the country's top chefs.

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It's the unstoppable Angela Hartnett.

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Welcome to the judge's chamber, Angela.

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Thank you very much, it's great to be here, as always.

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We really are looking for innovation to finish off what is going to be an amazing banquet.

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I think five or ten years ago, there was a bit of innovation

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but it was just flat, there was no point to it,

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but I think now understanding it has got a lot better

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and chefs are really using it very cleverly.

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This is the final ceremony, as it were, and I want to have

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that kind of send-off into the night,

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laughter, light, smiling, dancing, and, you know, just good fun.

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The first hurdle is being allowed to cook.

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The chefs were each given detailed feedback on their dishes

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and failure to respond adequately has left

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a few chefs sitting on the bench this week.

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Let's have a look at these puddings because, frankly,

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I think there are a couple of dogs in here.

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For example, Colin McGurran,

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it was chocolate, rhubarb and custard.

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I could make a better custard blindfold and with a hangover.

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He has to change that and I jolly well hope he has.

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I think my dessert is a good dessert

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and I think I'm going to rise to the challenge of trying to beat them all.

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OK, so let's look at Chris Fearon.

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It was fantastic, it was an Olympic Torch and it was fun.

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Very Olympian, it seems very Olympian.

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-OK, Nathan Outlaw?

-Yes...

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-We didn't like that.

-Tragedy!

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Elderflower and lemon are not necessarily a marriage made in heaven.

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Well, if he has changed it completely, then, you know, good.

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I just want to be in the mix and the techniques are quite basic

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but sometimes simple is beautiful and simple is what you need

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and hopefully I'll get a chance to cook it.

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Right, now Stephen Terry has had a really bad week.

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I think in this case, the pudding was always his strongest dish.

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-ANGELA:

-I thought it was fantastic. Even though they're very

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classical desserts they're absolutely executed to perfection.

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PRUE: Phil Howard never disappoints, does he?

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This was delicious but very classic.

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That little bit of innovation just wasn't there.

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It'll be interesting to see if he's done anything.

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My feeling is that he cooks what he cooks

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and we're going to have exactly the same as we had before.

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I may be wrong.

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It's a big deal, this banquet, and they clearly want something that's different.

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Yes, I'm going to put up a good dessert.

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It's fun, it's delicious, it's sharp.

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But, you know, there might be, you know, better things out there.

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-Simon Rogan.

-Absolutely fabulous, this.

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-He has not had a weak dish and this is possibly his strongest.

-Wow!

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Alan Murchison, this was a sort of gold medal,

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which wasn't a great success.

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I think Alan deserves a second chance. There are worse puddings.

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We've certainly eaten worse puddings. And, indeed, Prue's got one in her hand.

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Ah, this one. Yes, poor Daniel Clifford, I mean, oh!

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It just didn't work.

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I do think we made it abundantly clear to Daniel that

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-we were not in favour of this dish.

-Do you think he'll have changed it?

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I certainly hope so!

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The judge's comments were that it was too sweet

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and they said it was lots of little desserts on a plate

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that didn't really marry together.

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Personally, I didn't agree with that.

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Hopefully they've learnt to love it. Otherwise, I'll be making the tea.

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Good morning, chefs. How are you all feeling?

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-Good.

-Good.

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Today is putting day.

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We're lucky enough today to have the fabulous Angela Hartnett

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-with us to help us in our deliberations.

-Thank you, Oliver.

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I'm sure you all want to know who's going to be cooking today.

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And there are three chefs in jeopardy today.

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They are...

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Nathan Outlaw...

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..Colin McGurran...

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..and Daniel.

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-Nathan, have you changed your dish?

-Yes, I've completely changed it.

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-It's a completely different thing.

-Great.

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-Colin?

-Yes, disastrous previous dessert.

-So, have you changed it?

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-I've changed everything, every component pretty much.

-Great.

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Daniel, have you changed it?

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I think last time when I could cooked it, it...

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I think I rushed it, to be honest. I wasn't tasting everything

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as I was going. Now, I'm going to spend...

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If I get a chance to cook it,

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I'll taste everything and make sure it's perfect.

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OK. Well, that means that Nathan and Colin,

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we should give you the opportunity to cook again today.

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Sadly, Daniel, you won't be cooking today.

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-Angela, have you got any advice for them?

-Enjoy it.

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We all love cooking, we all love food and

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when you enjoy it and have a great time cooking, you cook your best,

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-so good luck.

-Thank you.

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Today is a big day - results day.

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Look forward to seeing you at the end of the day.

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-Thank you all very much and good cooking.

-ALL: Thank you.

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-Daniel, I feel for you, mate.

-No, but you know... I was ready for it.

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You did have a fantastic main course yesterday.

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Yesterday I was that emotional about it, I didn't have much left this morning anyway.

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'Obviously I'm upset,'

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but the show must go on and I'm waiting for the result.

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I've got everything crossed for the chicken dish,

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because my heart and soul went into that.

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The rest of the chefs will compete in three groups,

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beginning with Phil, Simon and Alan.

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-Right then, guys.

-Last one.

-Big push. Over the finish line.

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Hope we see that bit of kit in action. I might come and borrow it!

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Few risks today, Phil. You're doing stuff last minute, so am I.

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Well, I've been doing it for 20 years,

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-might as well keep doing it today.

-Yes.

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First to cook is two-Michelin-starred heavyweight Phil Howard

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with his take on rhubarb and custard.

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He's had a rollercoaster week, not being allowed to cook his starter.

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He then made the top three with his fish dish,

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but then his main course failed to make it.

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I was disappointed, but I don't think it was wrong.

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Today, dessert day. Top three - I hope so!

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I don't feel it's my strongest course,

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but it's certainly up there and I think it ticks all the boxes.

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Trouble with Phil's pudding is that it WAS technically perfect.

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But...

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exciting, cutting-edge? Not really.

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What we want is innovation

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and there was nothing innovative about that pudding.

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I do think that Phil has a finely tuned watch

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and I think part of his problem in this competition is even if he

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felt like changing, it's technically quite hard for him to do so.

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He is classical and he loves good, in a way, honest classic food.

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But maybe he'll surprise you.

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Phil, have you made any changes?

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Yes, I've changed it - I've changed what's going up on the pass,

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but it still using exactly the same... Well, similar ingredients.

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My original dish had a little cone on the side with an ice cream.

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As much as they absolutely raved about it, they did say it was too classical.

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So I've switched it over - I've put the souffle...

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The original cone was smaller than that, so I'm putting the souffle

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into this tuile, wrap a bit of gold leaf around it - this should work.

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-Have you practised that, chef?

-A little bit!

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Souffle in a cone is not something I've seen before,

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it's certainly pushing boundaries. That's quite tough to do.

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So are you putting the souffles in these?

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-Yes, the souffles are going in there.

-What flavour is it again?

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Rhubarb ripple.

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I've always struggled making souffles with rhubarb.

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Thanks for that(!)

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There's been a few raised eyebrows about trying to put a souffle into a tuile.

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It's certainly something I've never seen done before.

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And the central component is now a bit of a panna cotta,

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rhubarb, orange layered jelly, soupy, sorbet sort of thing.

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I like it - it fits the brief, it's fun, it's a pudding.

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That's really clever. How have you done that?

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-Setting it one way then setting it the other?

-Yes.

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Phil's panna cotta, jelly and sorbet can be done in advance, but

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the souffles have to be made at the very last minute to avoid spoiling.

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Phil's doing a souffle in a cone. That's a risk.

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Blimey - is, isn't it?

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Souffles are highly sensitive to changes in temperature,

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so the oven door must stay shut for them to rise properly.

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But the trickiest aspect is timing - taking them out too soon

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has the same effect as taking them out too late - they will collapse immediately.

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Phil's window for getting it right is down to a matter of seconds.

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It's coming now, look.

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With his souffles holding, Phil wraps some gold leaf

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around the top before delivering them to the pass.

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Go.

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Mad, isn't he?

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I think I delivered a fun, sharp-looking pud

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and I think that should be enough to get me in the top three.

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But I've been around enough this week to realise that

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you just don't know. It's very hard to call it.

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-Whose pudding are we eating here?

-I know!

-What happened to the souffle?

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I'm so glad he's changed his pudding. I've just found the souffle!

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That's amazing. It's a hot souffle in a very fine ice cream cone.

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-That's very smart.

-Isn't it?

-Yes, Phil Howard! Get in there! Yes!

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-He surprised all three of you!

-It's got the wow factor, hasn't it?

-Mm.

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And has he broken boundaries? Of course.

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I think the cone is a completely new idea. I've never seen it before.

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Hands up, I got him wrong.

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I thought he would be too classic to just change overnight.

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-Very interesting. Lovely taste...

-That is a perfect jelly.

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And perfect rhubarb cooking and perfect sorbet and amazing souffle...

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-I mean, can you fault it?

-No, I can't. It's very smart, very clever.

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He's blown you away with innovation.

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-Without doubt, it has to be in the top three.

-Absolutely.

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I'd definitely put this in the top three.

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He's definitely in the running. And we'll see later if he's over the finish line.

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I never thought Phil could do a revolution like that.

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-It was fantastic. It's a ten.

-Phil Howard is the master of reinvention.

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-It's a nine.

-Tasted fantastic.

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It showed excellence and technology, forward-thinking food.

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So I'm giving him ten points.

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Phil's skills thrills. Nine.

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A great score for Phil, but if anyone can match it,

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its Michelin-starred Simon Rogan.

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So far, all his dishes have made it into the top three.

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He's cooking anise hyssop with rosehips,

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hazelnuts and sweet cheese.

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I've got three courses in the top three already,

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but this is my strongest course, I feel.

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So I fully expect to hit the grand slam.

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This is just a sensational pudding, Simon's.

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The thing about Simon that's so wonderful is this localism -

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you know the rosehips came from over his hedge, practically.

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It was a revelation in terms of the ingredients that he used,

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the way he used them, the effect that he produced.

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Phil's set the standard, hasn't he?

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So I'm very curious to see how good it is.

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Come on then, Simon - this outrageous piece of kit here -

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let's hear about it.

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I'm going to make a distillation of anise hyssop.

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You know when you rip herbs out of the ground, you get that lovely,

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fresh, natural smell?

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The only way to achieve that really is from a distillation.

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-I'm looking forward to seeing this.

-Yes.

-It's over the top of my head.

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Simon is using a rotary evaporator to distil

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a solution of blitzed anise hyssop and water.

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-So you're controlling the heat of the water?

-No, I'm controlling

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the amount of air pressure in the flask.

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The machine creates a vacuum, which makes the solution boil

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at a low temperature - in this case, only 50 degrees.

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It's starting to come through.

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The vapour that's created retains a freshness that would be lost

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in a normal distillation, where a much higher temperature is required.

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The end result is...?

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Just a distillation of the lovely, fresh aroma of anise hyssop.

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-If this isn't pushing boundaries, then...

-Yes.

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Once again, Simon is doing something that I've never seen before.

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He's going to be hard to beat again today.

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-He thinks this is his strongest dish, which is worrying.

-Yes.

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-Mr Rogan, is something on fire?

-No, just very cold, mate.

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Just spraying my solution into nitro just to give a bit of snow.

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Gives it that freshness, the whole dish, to finish it off.

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Is it not a bit cold and the flavour suppressed, or is it still beautiful?

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No, it's still beautiful.

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Simon has cooked brilliantly this week. He's got all sorts of stuff going on.

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If he gets it right and the dish is nearly as good as the rest,

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then we could all be in trouble.

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I see.

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Done. I'm ready.

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Very clever.

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Simon starts plating up with poached pears, then adds hazelnut crisps,

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rosehip syrup, sweet cheese ice cream and finishes with

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his special anise hyssop snow and fresh sprigs of the herb.

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OK. Snow away from the guest.

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-Good job, mate.

-That's fantastic.

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-You all right?

-Yep.

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Whoo-hoo-hoo! My God.

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I don't know where it all comes from! Know what I mean?

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I feel really good. I think quality-wise, taste and execution, I think...

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It's right up there, really.

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From the moment this goes down, you're just intrigued, aren't you?

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It's just fabulous-looking.

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I love that of all the different textures,

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you've got the smoothness of the pear, the crunchiness,

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the herbs and the savoury element.

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Without the hyssop giving a sort of aniseed freshness to it,

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it wouldn't have the same effect.

0:18:060:18:07

Between every mouthful, your mouth goes, "ah!" and you're ready for the next one.

0:18:070:18:11

I cannot fault this pudding.

0:18:110:18:13

-That's a phenomenal plate of food.

-Definitely innovative, you know?

0:18:130:18:17

It's one of the most amazing things I think I've ever eaten. It's just impeccable.

0:18:170:18:22

I just love this. Nobody, in any competition,

0:18:220:18:26

has ever made a pudding like this.

0:18:260:18:28

Very different from Phil's in style, but equally as tasty, as delicious.

0:18:280:18:32

My only criticism is I think it's undersized.

0:18:320:18:35

Matthew, you've just eaten three courses!

0:18:350:18:39

So this would be a really perfect pudding at the end of the banquet.

0:18:390:18:42

I think that's right. That's the right amount.

0:18:420:18:44

I almost want to cry, because I think we are already

0:18:440:18:49

struck by two of the best puddings we've had in any competition.

0:18:490:18:53

I know that this feast is going to end on a big, big, big bang.

0:18:530:18:58

There's a good chance that...

0:18:580:19:00

-Simon gets four top-three places.

-Yes.

0:19:000:19:05

Simon has been Mr Consistency in this competition.

0:19:080:19:11

He is consistently been absolutely brilliant - nine.

0:19:110:19:14

Simon's dish was one of the most delicious and the most unusual

0:19:140:19:18

and the most surprising I've ever tasted.

0:19:180:19:21

It's a ten.

0:19:210:19:23

This was one of the most interesting puddings I have had

0:19:230:19:25

in a very long time.

0:19:250:19:27

Simon has been just amazing in this competition, so for me, it's a ten.

0:19:270:19:34

First time I've ever eaten Simon's food.

0:19:340:19:36

So good, I could have eaten three of those dishes. It's definitely a ten.

0:19:360:19:40

Another top score. Can Alan Murchison match it?

0:19:420:19:46

He's got two dishes in the top three already

0:19:460:19:49

and is attempting a third with a gold chocolate medal.

0:19:490:19:52

Two dishes in the top three, good position to be in

0:19:520:19:54

going into what arguably I think is my best course.

0:19:540:19:56

The judges weren't as ecstatic about it as myself, so I've changed it.

0:19:560:20:01

I'm as confident as I can be it's got top-three potential, without a doubt.

0:20:010:20:05

Alan Murchison has come here to win,

0:20:050:20:06

you can see that from his previous outings.

0:20:060:20:09

I genuinely believe he will definitely have tweaked this dish.

0:20:090:20:13

I hope we will have, otherwise it certainly won't get anywhere.

0:20:130:20:16

The chocolate was very thick - it was good chocolate,

0:20:160:20:18

but it was just hard work.

0:20:180:20:21

You had to bang through the chocolate and it was very caramel-y.

0:20:210:20:25

It needs a total facelift.

0:20:250:20:27

So Alan, just run through the components of your dish then?

0:20:290:20:32

-I'm lining the mould with chocolate.

-Yes.

0:20:320:20:34

In the regionals, I'd done it with coffee and caramel.

0:20:340:20:37

They weren't keen on the mouth feel of it, they thought it was messy,

0:20:370:20:40

they wanted something cleaner, so I've chosen vanilla mousse

0:20:400:20:43

with cherry - done different textures and flavours of cherry - and yes,

0:20:430:20:47

classic, almost Black Forest flavours, really.

0:20:470:20:50

Yeah. Very much so.

0:20:500:20:52

I think the dessert course today is going to be really, really contested.

0:20:520:20:56

Alan's really got to get his flavours absolutely bang-on.

0:20:560:21:00

I've gone away and I've worked really hard on trying to get

0:21:010:21:04

flavour profiles absolutely right

0:21:040:21:06

and also to make the mouth feel and textures a lot more interesting.

0:21:060:21:10

It's really important that I've not got too much chocolate,

0:21:100:21:14

but it's also a chocolate dish.

0:21:140:21:16

I suppose if I had to be honest,

0:21:160:21:19

I would say it's a huge chocolate, rather than a pudding.

0:21:190:21:23

I find chocolate and fruit can sometimes be jarring,

0:21:230:21:25

rather than harmonious - I like infused orange in chocolate,

0:21:250:21:28

but chocolate and a fruit, I can find it a bit jarring.

0:21:280:21:31

And how does that come out of the mould?

0:21:310:21:33

If it's tempered properly, it should just pop straight out.

0:21:330:21:37

But, as it turns out, it's more difficult than Alan thought.

0:21:370:21:41

-Got two of them.

-..It's the amount of sweat.

0:21:430:21:45

It's funny, it's just...

0:21:450:21:47

I don't know what the hell it is today, but it's BLEEP.

0:21:470:21:49

Slowly, slowly.

0:21:490:21:51

-Wahey! Look at that.

-I'm very impressed with that.

0:21:520:21:55

Very BLEEP, I can tell you!

0:21:570:21:58

I knew you were being quite casual about it, but that's not funny!

0:22:000:22:04

With all his medals out, all they need now is gold spray.

0:22:050:22:08

Personally, I think you'd have been better off spraying them bronze, no?!

0:22:080:22:12

He starts plating up with a cherry and white chocolate ribbon,

0:22:120:22:16

then adds his precious gold medal.

0:22:160:22:19

Oi! Don't want to do that.

0:22:190:22:21

-Did he drop it?

-Is it OK?

0:22:210:22:24

Once they've had a big meal, they can eat the dessert, then have a little sleep on the pillow!

0:22:240:22:29

-There we go.

-Thank you very much.

0:22:330:22:35

-Do you know what? There's almost a bead of sweat there.

-Good.

0:22:370:22:40

Ice-man. You don't sweat.

0:22:400:22:43

Fancy medals, chief.

0:22:430:22:45

-Different.

-Get one of those round our necks, later on?

-If we're lucky.

0:22:480:22:53

I've changed the internal workings of the dish completely

0:22:530:22:56

and hopefully the judges will love it today.

0:22:560:22:59

I'm really happy with it.

0:22:590:23:01

HE SIGHS

0:23:140:23:16

The best thing about this pudding is watching Oliver wrestling with...

0:23:200:23:24

You're such a party pooper, you are! Just stop and try it, will you?

0:23:240:23:28

That's difficult to eat.

0:23:300:23:32

I think it's groundbreaking, but you need a pneumatic drill to eat it.

0:23:330:23:37

Has anyone got a power saw that I can hack my way through into this pudding, please?

0:23:400:23:45

It's just too thick, this thing.

0:23:450:23:47

One presumes you gave him feedback initially?

0:23:470:23:50

-Has he embraced any of the feedback?

-No, well, he's changed the middle.

0:23:500:23:53

But I don't think this middle is any better than the last one.

0:23:530:23:56

You might be tempted to eat the ribbon and it is truly horrible.

0:23:560:24:00

Yeah, it's horrible.

0:24:000:24:01

And the raspberry mousse underneath it is... I don't want to say it,

0:24:010:24:05

but it's disgusting.

0:24:050:24:07

No, it's not nice.

0:24:070:24:08

It's a disappointment, especially after those two amazing desserts.

0:24:080:24:11

This is just... It's all wrong.

0:24:110:24:14

It lacks any kind of sophistication, originality

0:24:140:24:16

and even sense of personality - I mean,

0:24:160:24:19

what comes across here is just something which is...

0:24:190:24:23

Could be churned out from any chocolate shop in the West End.

0:24:230:24:26

Everything in there is just... It doesn't work for me.

0:24:260:24:31

For me, it's not hitting any marks at all.

0:24:310:24:34

I'd be very surprised if that got a top-three finish.

0:24:340:24:37

Alan, technically, is a much better chef,

0:24:380:24:41

but that dish really only deserved a four.

0:24:410:24:45

I don't think Alan is ever going to fool me

0:24:450:24:47

that that was a gold medal, so it's a three.

0:24:470:24:50

I think Alan must be feeling dreadful.

0:24:500:24:55

He knows that dish was no good. It's a four.

0:24:550:24:58

In spite of Alan's wishes to be a medal winner,

0:24:580:25:01

that dish wasn't even an also-ran - four.

0:25:010:25:05

-Next to cook are Chris and Nathan.

-Here we are, Chris.

-Best of luck.

0:25:090:25:15

-I need a big result today.

-Chance to get into the top three, chef.

0:25:150:25:19

Last chance saloon for me, man. I have to pull off something smashing.

0:25:190:25:23

First up is two-Michelin-starred heavyweight Nathan Outlaw,

0:25:230:25:27

who's cooking a completely new dish -

0:25:270:25:29

summer pudding with honey cream, yoghurt and lemon thyme.

0:25:290:25:34

His original dish failed miserably in the heats for completely missing

0:25:340:25:37

the groundbreaking aspect of the brief.

0:25:370:25:39

I've come up with something which I think is cutting edge -

0:25:390:25:42

groundbreaking flavours, the combinations.

0:25:420:25:45

I'm looking forward to cooking it.

0:25:450:25:47

To be honest with you, the less said about Nathan's pudding, the better.

0:25:470:25:51

I was really disappointed by his first attempt

0:25:510:25:54

and I feel reluctant to get excited yet.

0:25:540:25:56

Well, he has changed it entirely,

0:25:560:25:59

so it's a question of whether it's any better.

0:25:590:26:02

The tart I did before,

0:26:020:26:04

apparently you can just find it in any old restaurant.

0:26:040:26:06

-Any old restaurant?!

-Any old two-star Michelin restaurant?!

-Yeah, yeah!

0:26:060:26:11

-What are you up to?

-Just making a take on a summer pudding.

0:26:110:26:15

Got the various fruits, your traditional berries and then

0:26:150:26:18

the honey parfait and some honeycomb.

0:26:180:26:20

Are you doing any tricks to try and push boundaries?

0:26:200:26:23

Yes, there is groundbreaking things in there like,

0:26:230:26:26

I made the bread, which is like a lemon thyme and beetroot,

0:26:260:26:29

so a little bit different there, but it's subtle.

0:26:290:26:32

I'm sure it'll taste brilliant. I'm sure it'll be delivered amazingly.

0:26:320:26:36

How he's going to elevate it to that cutting-edge brief of pushing boundaries, I don't know.

0:26:360:26:42

I've got a very simple dish. No technical wizardry in there,

0:26:440:26:48

it's no sort of wow factor as such - it's all about the flavour.

0:26:480:26:51

I'm going to quietly beaver away in the corner

0:26:510:26:54

and come up with something that will pack a punch and really push it through to the top three.

0:26:540:26:58

Nathan starts with a dot of puree,

0:26:580:27:01

honeycomb, vanilla yoghurt

0:27:010:27:03

and fresh summer berries.

0:27:030:27:06

He gets his special summer puddings out of the oven

0:27:060:27:09

and caramelises some sugar on top before adding it to the plate.

0:27:090:27:12

Finally, he adds his honey parfait and some honey syrup.

0:27:120:27:16

OK.

0:27:180:27:19

I executed it the way I wanted it.

0:27:230:27:26

It tasted good, but after seeing what I've seen today,

0:27:260:27:30

some of the plates that have gone up, some serious high standards.

0:27:300:27:33

Thank you.

0:27:360:27:37

It's summer pudding, that's what it is. And it's warm.

0:27:390:27:44

It's certainly a marked improvement on what went before.

0:27:440:27:47

-There is pleasure to be had in this pudding.

-Not a lot.

0:27:470:27:50

-You're right there, Prue!

-I agree with you, Matthew.

0:27:500:27:54

-It's not a perfect pudding, but it's OK.

-It's a great summer pudding.

0:27:540:27:57

It's delicious,

0:27:570:27:59

but are they going to think it fits the brief enough?

0:27:590:28:01

Mm.

0:28:010:28:02

It's not very exciting, there's nothing new here,

0:28:020:28:05

there's no real innovation.

0:28:050:28:07

It doesn't get my heart beating faster, that's for sure.

0:28:070:28:10

It's not really breaking any boundaries.

0:28:100:28:12

The bread for the summer pudding, is... Did he say beetroot?

0:28:120:28:16

Beetroot and something. Which is a bit wacky, but that gets so lost,

0:28:160:28:19

you don't really notice it.

0:28:190:28:22

There's lots of things going on here which just... I don't care about.

0:28:220:28:26

It's nice. It's a perfectly good pudding.

0:28:260:28:29

But it is not a great pudding

0:28:290:28:32

and what we need is a pudding of the same magnitude

0:28:320:28:35

as the Olympians who are going to eat it.

0:28:350:28:39

I've got a feeling he might be disappointed with the comments

0:28:390:28:41

he gets.

0:28:410:28:43

Nathan's pudding was an improvement, but it wasn't that much better, to be honest,

0:28:440:28:48

so I'm afraid it's only a six.

0:28:480:28:50

It was nowhere near the standard or the excitement that we need.

0:28:500:28:53

It's a five.

0:28:530:28:55

-Is better than his other pudding, but it's still only a five from me.

-It was a good pudding,

0:28:550:28:59

but it's not there up with some of the best we've eaten.

0:28:590:29:01

So for me, it was only a six.

0:29:010:29:04

An average score for Nathan.

0:29:050:29:07

Can Chris do any better with his Olympic torch?

0:29:070:29:10

He got his starter all the way to the banquet last year,

0:29:100:29:14

but so far, hasn't made it into the top three once

0:29:140:29:16

and wasn't allowed to cook his main course yesterday.

0:29:160:29:19

I suppose the nerves are on because I really want to finish in the top three.

0:29:190:29:23

Even if I don't make the banquet, I just want to be on board.

0:29:230:29:26

I came here and achieved something.

0:29:260:29:27

I would love to see Chris in a top-three position.

0:29:270:29:31

He has had a pretty bad competition this time.

0:29:310:29:34

His Olympic torch - great idea, not such good delivery.

0:29:340:29:37

It just needs a little more excitement in the contents.

0:29:370:29:41

All you need to do is tighten up the delivery, tighten up

0:29:410:29:44

the quality of the ingredients within it and actually,

0:29:440:29:46

I don't see why it shouldn't be up there among the good and the great.

0:29:460:29:51

Big man! Are you doing this the same way as in the regionals?

0:29:540:29:57

Made any changes?

0:29:570:29:58

I did exactly the same concept, but different flavours inside.

0:29:580:30:01

Originally, I had a Greek yoghurt ice cream,

0:30:010:30:04

then I had rhubarb liquorice, but the judges didn't like the combination.

0:30:040:30:09

So I just changed it. Peach, raspberry, honey and vanilla.

0:30:090:30:14

-Classic peach melba.

-Simple, simple, yeah?

0:30:140:30:17

-But all-singing and all-dancing.

-So it's an Olympic torch?

-Yes.

0:30:170:30:20

Chris is running about like a Tasmanian devil.

0:30:260:30:29

He's very busy and he needs to deliver.

0:30:290:30:33

The trickiest bit of Chris's dish is the tempered

0:30:330:30:35

white chocolate shards...

0:30:350:30:37

-All right, lads?

-..that represent flames on his torch

0:30:370:30:40

and his fellow chefs are intrigued by his method.

0:30:400:30:43

I want to give it five-second blasts, using the old magic box.

0:30:430:30:47

Here we go, chief.

0:30:470:30:49

You could leave it on for five hours, bring it up so slow, the more

0:30:520:30:55

the better, but if you need to rush it, you rush it.

0:30:550:30:58

Put it in the microwave.

0:30:580:31:00

He's doing some sort of intricate tempering action,

0:31:000:31:05

which in the timescale, he's pushing himself,

0:31:050:31:08

he's going at 100 million miles an hour - I hope he gets it all done.

0:31:080:31:11

I've never seen so much work going on for one dish in my life.

0:31:110:31:15

I'm trying to achieve something this week I can go home with,

0:31:150:31:18

with my head up high and I really want to push myself to the limit.

0:31:180:31:22

There's nothing wildly innovative going on there

0:31:220:31:25

or necessarily groundbreaking,

0:31:250:31:26

but the fact of the matter is, he's had a hard week

0:31:260:31:29

and he's just giving all he's got today.

0:31:290:31:31

He's in there, making a million different garnishes, you know.

0:31:310:31:34

He's just giving it everything he's got.

0:31:340:31:36

Boys, you know what to do? You need to move fast.

0:31:380:31:41

Off you go - quick, quick, quick, quick!

0:31:410:31:42

-Monumental.

-Thank you, chef.

-Fantastic.

-Thank you, boys.

0:31:510:31:54

This whole week's been so hard for me

0:31:540:31:55

because I'm coming back after winning last year.

0:31:550:31:58

The experience changed my life and I'm hungry to taste it again.

0:31:580:32:02

Aahhh!

0:32:050:32:07

PRUE: Ooh!

0:32:090:32:10

We're going to have a concert.

0:32:120:32:13

I just think it's fun, it's really great, great fun.

0:32:130:32:16

I think it looks absolutely brilliant.

0:32:160:32:18

-He's changed the whole filling from your last conversation.

-He has, yes.

0:32:180:32:22

-It's nice.

-Very nice.

0:32:220:32:23

It's fun.

0:32:230:32:25

Very nicely done.

0:32:250:32:26

He's achieved exactly what he set out to do.

0:32:260:32:29

-I think he'll be pleased with that.

-I'm very happy for Chris.

0:32:290:32:33

He's pulled it out of the bag.

0:32:330:32:35

All the ingredients now are working very well together. Yes - happiness!

0:32:350:32:39

It might not be at the further reaches of gastronomy in terms of innovation,

0:32:390:32:44

but in terms of making people smile,

0:32:440:32:45

it's hard to beat this, actually.

0:32:450:32:47

I loved it. I thought it was brilliant.

0:32:470:32:49

Is he using all the techniques? Not necessarily, but for me,

0:32:490:32:52

I'd be happy to put him through as the top three.

0:32:520:32:54

Depending on what else comes, this could definitely be a contender.

0:32:540:32:58

Yes, I would be not at all unhappy if this was one of the three.

0:32:580:33:01

It all looks quite simple, but there's an awful lot of components

0:33:010:33:03

in there that he's had to pull off.

0:33:030:33:05

All that chocolate work, I mean, it's impressive.

0:33:050:33:07

As always, it's just very difficult to call it.

0:33:070:33:11

You know, it wasn't the most technically advanced, but so what?

0:33:120:33:16

I really had fun and I enjoyed eating it.

0:33:160:33:18

And for that, I'm going to give him an eight.

0:33:180:33:21

I really liked this pudding.

0:33:210:33:23

He really listened, he changed it - it's a seven.

0:33:230:33:26

He's got it right - it tastes fantastic. It's an eight.

0:33:260:33:30

It may not have been the most original dish of the day,

0:33:300:33:34

but nevertheless, I still think it deserves a seven.

0:33:340:33:38

Last to cook today are Colin and Stephen.

0:33:430:33:46

-Well, Stephen - last one of the day.

-Best of luck, mate.

-Good luck.

0:33:460:33:49

Cheers, Colin.

0:33:490:33:51

Colin is first up.

0:33:520:33:54

He's not well known amongst the chefs, having spent

0:33:540:33:57

most of his career abroad and with both his starter

0:33:570:34:00

and main course in the top three already, he's been the surprise chef to beat,

0:34:000:34:03

but his dessert bombed in the heats

0:34:030:34:05

and he's had to change it completely to be allowed to cook today.

0:34:050:34:08

His new attempt is pineapple feuilletine with coconut and basil.

0:34:080:34:12

Today I'm a little bit apprehensive, really. I'm doing a new dessert.

0:34:120:34:15

I've practised it, but I don't know what the judges will think, because I haven't had any feedback before.

0:34:150:34:19

If I was being charitable about Colin McGurran's first attempt

0:34:190:34:23

at a pudding, I would say that it was made of mismatched elements

0:34:230:34:26

which weren't very well made.

0:34:260:34:28

So thank the Lord he has decided to change it lock, stock and barrel.

0:34:280:34:35

Obviously, it wasn't good enough,

0:34:350:34:37

but given what a surprise Colin has been, and the quality of what

0:34:370:34:40

he's knocking out in that kitchen, I'm looking forward to trying it.

0:34:400:34:45

He's technologically very clever, he understands everything,

0:34:450:34:48

he knows ingredients backwards, he's got a natural palate.

0:34:480:34:51

But he hasn't shown any evidence that he can make a good pudding.

0:34:520:34:56

Oh come on, it's going to be great!

0:34:560:34:58

Let's be positive!

0:34:580:34:59

Colin has impressed with groundbreaking techniques

0:35:010:35:03

in all his dishes and his dessert is no exception.

0:35:030:35:06

I've got a lot of technical skills to do today.

0:35:060:35:08

I need to be absolutely on the top of my game, focused.

0:35:080:35:12

It's all about finesse, the delicate touch, it's all about getting it all

0:35:120:35:16

presented beautifully, so that's my main focus.

0:35:160:35:19

What are you going to do with that, Colin?

0:35:200:35:22

It's another way of adding a sugar tuile, but you put it in your mouth.

0:35:230:35:27

It just goes and it's a little bit sweet, a bit scented.

0:35:270:35:30

He's a man of mystery. All these different techniques.

0:35:300:35:33

We didn't know what to expect and he's blown us away.

0:35:330:35:37

Looks really impressive.

0:35:370:35:38

For this, it's purely a bit of effect

0:35:380:35:41

and also a bit of sweetness to the dish.

0:35:410:35:43

I think dark horse Colin is at it again!

0:35:430:35:46

The techniques he's using look quite impressive,

0:35:460:35:49

so it makes me a little bit worried.

0:35:490:35:51

I might be struggling to make the top three.

0:35:510:35:54

Colin starts plating up with his pineapple feuilletine,

0:35:540:35:58

then adds sheet of coconut gel, chocolate snow and basil.

0:35:580:36:03

Very elegant. Very elegant.

0:36:030:36:06

Next, he adds a pineapple coulis-filled chocolate spear,

0:36:060:36:09

a vanilla, pineapple and basil sorbet,

0:36:090:36:12

and finishes the dish off with his blown-sugar tuille.

0:36:120:36:15

-HE SIGHS

-Excellent, mate. >

0:36:170:36:19

Wow. Huh? Smart, huh?

0:36:250:36:29

-Impressive. Very impressive. Top three?

-Could be.

0:36:290:36:34

I want the Olympians to look at it and go, "Wow, this is great. Try that."

0:36:340:36:38

"Have you just tried this?" And pop and crackle, and I want them to enjoy

0:36:380:36:43

this little bombshell of a dish, and that is what I have in mind and that is what it delivers,

0:36:430:36:47

so that's why I think it could be a contender for the Olympic banquet.

0:36:470:36:52

SHE LAUGHS

0:36:530:36:55

Come on! That just looks delicious!

0:36:560:37:01

Well, I don't know if it looks delicious, so much as fascinating.

0:37:010:37:04

Intriguing. What this actually looks like is a sort of

0:37:040:37:08

-roll call of all modern cooking techniques.

-Exactly.

0:37:080:37:11

There's a bit of dust, a bit of spherification, a bit of this, a bit of that, bit of the other.

0:37:110:37:15

-Some phenomenal technique on there.

-It's got a bit of everything.

0:37:150:37:19

Yeah, he really does. He really does.

0:37:190:37:22

-Oh, coconut.

-I love coconut.

-I think the caramel is delicious.

0:37:260:37:31

I'm not sure whether you need the pineapple or the cellophane see-through thing.

0:37:310:37:36

Certain things are superfluous.

0:37:360:37:38

There's nothing that's really unpleasant there,

0:37:380:37:41

but it doesn't make a coherent argument for saying, "This is a unitary pudding."

0:37:410:37:46

What is wrong with you people?! I mean, this is interesting.

0:37:460:37:49

-They guy's trying different things here.

-He's trying and failing!

0:37:490:37:53

This is cool, come on!

0:37:530:37:54

I thought this looked amazing when it arrived,

0:37:540:37:57

but as I ate it I liked it less and less.

0:37:570:38:00

I don't like pineapple and chocolate together,

0:38:020:38:05

I don't like the sorbet and I really don't like the coating.

0:38:050:38:08

Come on! He's trying things, and we did ask for innovation.

0:38:080:38:12

Innovation is great but it's got to work together.

0:38:120:38:14

I've never thought of chocolate and pineapple together, to be honest.

0:38:140:38:18

It's very technical, very skilful but I think, in my eyes, this feels a frontrunner.

0:38:180:38:23

This was a classic case of cooking by technique and not by taste. 6.

0:38:310:38:37

Pineapple and coconut are wonderful together,

0:38:370:38:40

coconut and chocolate are fantastic together.

0:38:400:38:43

All three together are disgusting. It's a 5.

0:38:430:38:47

I am just genuinely shocked by your lack of empathy for this pudding!

0:38:470:38:52

This is all things moderne. He has transformed the pudding.

0:38:520:38:55

It's an 8!

0:38:550:38:56

To be honest, Oliver, that, to me, was style over substance.

0:38:560:39:00

It just wasn't good enough.

0:39:000:39:02

It's just a 6, for me.

0:39:020:39:04

An average score for Colin.

0:39:060:39:08

Can Stephen do any better? He is a returning champion

0:39:080:39:10

and veteran, but after not being allowed to cook his starter,

0:39:100:39:14

he hasn't been able to redeem himself, suffering poor scores

0:39:140:39:17

for both his fish and main courses. So, today, he's desperate for

0:39:170:39:21

a top three place, with his Bronze, Silver or Gold? dessert.

0:39:210:39:24

I'd love to get a top three. It would be nice to walk away from this,

0:39:240:39:28

after quite a tough week, with one top three finish.

0:39:280:39:31

I love Stephen. He's been a previous winner, he's a great chef.

0:39:310:39:35

I genuinely, genuinely hope that this is a great pudding and that it all works for him on the day, today.

0:39:350:39:41

-Well, he has been pulverised all week.

-He's had a horrible week.

0:39:410:39:45

-He's called this dish Bronze, Silver, Gold?

-I loved it.

0:39:450:39:49

It had some great things to it. When I judged it in the heats,

0:39:490:39:52

I didn't particularly like the consistency of the mousse.

0:39:520:39:55

If Stephen's going to get anywhere in the pudding today, he's going to have to have tweaked the chocolate.

0:39:550:40:01

He'll have to have worked on the trifle and that's what's going to put him in the top three.

0:40:010:40:06

If he hasn't, he's going to flag again.

0:40:060:40:08

Simple.

0:40:080:40:09

But Stephen has taken the judges' comments to heart.

0:40:090:40:13

He's added an olive oil jelly to the centre of his chocolate mousse

0:40:130:40:16

and replaced his trifle with a rhubarb and custard jelly.

0:40:160:40:19

Only his lemon tart remains unchanged.

0:40:190:40:22

It's a great classic little trio of desserts.

0:40:220:40:25

Very familiar favourites, but just perfectly executed.

0:40:250:40:28

You confident with it? This is your last chance, isn't it, to get on the...

0:40:280:40:31

Listen, I'm confident in my abilities, very confident in this dessert.

0:40:310:40:36

Stephen has probably not had the best week that he has wanted.

0:40:360:40:39

He's not really shown what he can actually do and I think

0:40:390:40:43

today he's going to be wanting to get in that top three.

0:40:430:40:47

How are you feeling, anyway? It's a tough week, so far.

0:40:470:40:50

Yeah, it's been a tough week.

0:40:500:40:52

Don't have any high expectations. given the judges' feedback so far.

0:40:520:40:56

'Stephen's been around for a long time.'

0:40:560:40:59

He's remaining true to his roots. Everything he has done this week has been technically correct.

0:40:590:41:03

It's just unfortunate for him that the brief has perhaps calling for a little bit more daring

0:41:030:41:08

than he is comfortable with doing. He's got three little desserts and they all are great classics.

0:41:080:41:13

It was maybe good enough in regionals, but we're all finding we have to step up our game now.

0:41:130:41:18

Stephen starts his plate off with his silver-wrapped rhubarb and custard jelly,

0:41:180:41:23

then adds a bronze-wrapped lemon tart

0:41:230:41:26

and his modified chocolate mousse with olive jelly,

0:41:260:41:29

then hides them all under steel cloches.

0:41:290:41:32

Just in front of the judges, like that. Thank you.

0:41:320:41:36

-Well done, Steph.

-Cheers, Dan. Happy, glad it's over.

0:41:360:41:40

It's been a tough week. I don't think I could have improved any elements.

0:41:400:41:44

I'm hoping to do well with this one and I think the judges are going to like it.

0:41:440:41:47

You lift that, I'll lift these. One, two ,three...

0:41:530:41:55

-Yo!!

-Excellent!

0:41:550:41:58

One, two ,three...go!

0:41:580:41:59

ALL LAUGH

0:41:590:42:03

-Bronze, I've got the bronze.

-How did he know?

0:42:030:42:06

ALL LAUGH

0:42:060:42:08

So let's have a look at the trifle, see if he's improved the trifle.

0:42:080:42:11

-This is just rhubarb and custard, isn't it?

-Yes.

0:42:110:42:14

-I love the sharpness of the rhubarb.

-Very good...and crunchy.

0:42:140:42:18

I love it.

0:42:180:42:19

I like the chocolate more. He's changed that slightly - less rich.

0:42:190:42:23

They are three very homely puddings, but somehow, because the sheer precision with which every part

0:42:230:42:29

of them have been made, they are absolutely dazzling.

0:42:290:42:32

That lemon meringue pie is just so good.

0:42:320:42:35

I think this is Stephen here showing off his ability to the best extent he can, which is just,

0:42:350:42:41

you know, extremely high quality.

0:42:410:42:43

-I hope he's happy, Steve. Three little puds, all spot on, in my book.

-Yep.

0:42:430:42:47

Yep, definitely.

0:42:470:42:49

Stephen's really improved this. The quality of each individual item is absolutely fabulous.

0:42:490:42:54

-It's absolutely delicious.

-This is just such fun. I think it would give enormous pleasure.

0:42:540:42:58

My only slight concern - teeny-weeny concern - is the innovation in the dish.

0:42:580:43:04

It's simple, but it's immaculately done. I would be shocked if they don't enjoy that. Game on, Steve.

0:43:040:43:10

-Yeah.

-Good work.

0:43:100:43:11

That was a delicious trio of desserts. And for that, I'm going to give Steve

0:43:140:43:18

a 7.

0:43:180:43:19

The only tiny thing missing, for me, was the innovation.

0:43:190:43:23

So, it's an 8.

0:43:230:43:24

Gold, silver, bronze - all medal winners.

0:43:240:43:28

It's an 8.

0:43:280:43:30

It was wonderful to be reminded just how good a chef Stephen Terry is.

0:43:300:43:33

I'm going to give that an 8.

0:43:330:43:35

Cooking complete, all the chefs can do now is wait.

0:43:410:43:45

'Anxious at the minute.'

0:43:450:43:47

I'm looking for a top three finish. After winning it last year, I'm nervous.

0:43:470:43:50

I'd love to come away with something this week. It was a hard week.

0:43:500:43:53

'It's all done, can't change anything.'

0:43:550:43:58

I really want to go through.

0:43:580:44:00

'Today's been tough, because most chefs are out their comfort zone cooking desserts.'

0:44:030:44:07

I'd be happy just not to come seventh, really.

0:44:070:44:09

'I would be disappointed if I didn't get a top three for my dessert.'

0:44:130:44:16

I'm only here because I want to win. I want to get a dish in the final banquet and that means huge amount.

0:44:160:44:22

-Evening, chefs.

-ALL: Evening.

0:44:400:44:42

How are you feeling? How's it been?

0:44:420:44:44

-Tired.

-Tired, yeah.

0:44:440:44:47

Daniel, what's it been like there watching them all sweating away?

0:44:470:44:51

It's been a good day. They've all really pushed themselves.

0:44:510:44:54

I've got it in my mind who I think's won, so it'll be interesting to see your results.

0:44:540:44:58

OK, I'm now going to announce the rankings for the puddings.

0:45:020:45:06

In seventh place today, it is...

0:45:060:45:09

..Alan.

0:45:130:45:15

Going For Gold, it was very difficult to eat.

0:45:170:45:21

The shell itself was very hard to break.

0:45:210:45:23

Sadly, I don't think it was better than your last attempt, actually.

0:45:230:45:27

What do you think?

0:45:270:45:28

Erm, bit disappointed, actually. I thought I'd improved it, so... I appreciate your comments

0:45:280:45:35

and I'll take it gracefully.

0:45:350:45:38

In sixth place...

0:45:420:45:43

-..it's Nathan.

-Nathan, I thought it was a marked improvement on the original pudding.

0:45:500:45:57

I'm sorry it didn't get further up the ratings.

0:45:570:45:59

I did better than I thought. I thought I'd come last, to be honest. Mine was just a simple dessert -

0:45:590:46:04

summer fruits and, you know, it's a tough competition today.

0:46:040:46:09

That means in fifth place...

0:46:120:46:13

..it's Colin.

0:46:200:46:21

We were all thrilled when we saw it. It looked as if you'd lined up every machine and gizmo you had

0:46:240:46:31

-and made sure you used them all.

-Yep.

-But, you know, it didn't deliver on flavour.

0:46:310:46:35

It was puzzling, interesting, but not really delicious.

0:46:350:46:39

By the way, I loved it, all right?!

0:46:390:46:41

In fourth place...

0:46:450:46:47

..it's...

0:46:550:46:57

-..Chris Fearon.

-Oh!

-That means congratulations

0:46:590:47:05

Phil, Simon, Stephen.

0:47:050:47:09

-Stephen, how are you feeling?

-Very pleased.

0:47:090:47:12

I was quite confident in my dish and my ability to produce it.

0:47:120:47:15

Very simple, but I think, you know, covering them over, just a little question mark over what you'll get

0:47:150:47:20

-is I think a fitting end to a meal.

-We loved the fun element of it.

0:47:200:47:24

Great flavours, great taste. It was good. Well done. Tough week, Steve?

0:47:240:47:29

Yeah.

0:47:290:47:30

-Phil?

-Yeah, I'm pleased. I loved the souffle I cooked at the regionals, but fully appreciate

0:47:300:47:36

it just didn't the brief well enough. But I think I came up with something that was sharper.

0:47:360:47:40

Phil, it was absolutely amazing. The souffle in a cone, I was trying to work out how you did it.

0:47:400:47:46

-It was wonderful.

-Thank you.

-Alongside that, there was also Simon. Do you know the meaning

0:47:460:47:51

of doing a duff dish?

0:47:510:47:54

Erm, I think the dish today was the only time all week I've been fully 100% satisfied

0:47:540:47:59

-with what has gone on the plate, so I was quite happy today, actually.

-I think you should be.

0:47:590:48:05

Fantastic range and balance of flavours and textures, and that sense of personality

0:48:050:48:10

-that just comes riding through on them.

-Thanks.

0:48:100:48:15

Chris, I've got to tell you, I just thought your torch was

0:48:150:48:18

a massively, massively improved pudding.

0:48:180:48:22

It was fantastic. It's been an incredibly competitive week - some of the finest food we have all

0:48:220:48:28

-ever eaten, and I just want to say, well done to you.

-Thanks.

0:48:280:48:31

-We all genuinely mean that.

-Thank you.

-OK, guys,

0:48:310:48:35

we've eaten everything and it is now time for us to make our decision

0:48:350:48:39

about what dishes are going to be cooked at the Olympic Feast.

0:48:390:48:44

If you wouldn't mind going back to the kitchen, we're going to make our deliberations, then call you back.

0:48:440:48:50

Thank you very much.

0:48:500:48:51

-ALL: Thank you.

-Well done, guys, well done.

0:48:510:48:54

'It's going to be hard for me to go back into the judges' chamber,'

0:48:550:48:58

knowing that I'm not in contention in any of the courses. To come away with nothing is hard to take.

0:48:580:49:02

I'm devastated. I'm devastated.

0:49:020:49:04

'I got to the top three,'

0:49:060:49:08

I'm very happy with that. After the week I've had, that's a big result for me.

0:49:080:49:12

'Seventh place is a joke, as far as I'm concerned.'

0:49:120:49:16

Not happy.

0:49:160:49:17

Anybody attending this Olympic Feast from around the world

0:49:190:49:22

is going to be blown away by any number of these dishes.

0:49:220:49:25

We've come to the hardest part of all.

0:49:250:49:28

Now we've got to come to a decision and make up the perfect menu.

0:49:280:49:32

-Tense?

-Nervous.

0:49:320:49:35

-How are you feeling, Simon?

-Quite nervous, actually.

0:49:350:49:37

'One would hope, with four chances of going through to the banquet, that I might'

0:49:380:49:42

bag one of them, but my dishes are up against two strong dishes in every course,

0:49:420:49:47

-so there is always a danger I might not go through.

-I think we all think that's a good starter.

0:49:470:49:51

-Although that was fantastic. It was beautiful.

-That was better on flavour, that was on presentation.

0:49:510:49:58

That was better first time.

0:49:580:49:59

I don't know.

0:49:590:50:01

-Alan, you've got two top threes.

-Yes, I was pleased.

0:50:010:50:07

Good start to the week, just gone downhill since then.

0:50:070:50:09

Very nervous.

0:50:090:50:10

I've been thinking about this and practising for many months.

0:50:100:50:14

I've put hundreds of hours of work into it

0:50:140:50:16

and I feel physically unwell.

0:50:160:50:18

This is my single favourite dish.

0:50:180:50:22

You know what, I'll trade you that if you let me have this.

0:50:220:50:26

This is precision cooking at its finest.

0:50:260:50:30

This is the cream of Great Britain, the best dishes, best cooks.

0:50:300:50:34

No-one knows how it's going to swing.

0:50:340:50:36

There's so many good dishes in the final three.

0:50:360:50:39

I've got one chance and it's tough, isn't it?

0:50:390:50:41

It's been a long week, it's been a hard week

0:50:410:50:45

and it would be really disappointing not to get a dish at all

0:50:450:50:48

through to the banquet.

0:50:480:50:49

I would rather have this. I think that goes better with that.

0:50:490:50:55

No, because I think I'm going to put mine like that.

0:50:550:50:59

This, for me in terms of presentation,

0:50:590:51:01

in terms of technique, in terms of taste,

0:51:010:51:04

I would not be happy with the menu if I didn't have it.

0:51:040:51:07

-How are you feeling, Colin?

-Chuffed I got two of my dishes to the top three.

0:51:070:51:10

Worse case scenario, if I don't go through,

0:51:100:51:12

I still feel as if I've achieved, so I'm happy with that.

0:51:120:51:15

-This is the line-up that I really like.

-How can you leave out that?

0:51:150:51:19

Whoever is cooking at the banquet, it'll be the most fantastic day

0:51:200:51:24

and lifetime memories.

0:51:240:51:26

This feels like a beautiful journey, very modern, it sets the right tone.

0:51:270:51:32

And it starts with such a visual bang.

0:51:320:51:35

-How are you feeling, Daniel?

-Four years, it's taken me to get this far.

0:51:350:51:40

It would be really nice to nail it today.

0:51:400:51:42

To be able to say that I won the main course

0:51:430:51:46

would be a massive achievement.

0:51:460:51:48

It would be a dream come true for me this year.

0:51:480:51:51

We've got the most perfect Olympic menu,

0:51:510:51:56

so let's call in the chefs.

0:51:560:51:58

Welcome, chefs, for the very last time.

0:52:140:52:17

We've eaten some of the most spectacular food

0:52:170:52:20

this country has ever seen, from an amazing line-up of chefs.

0:52:200:52:24

I'm now going to announce the dishes that are going to make up

0:52:240:52:28

the final banquet.

0:52:280:52:30

First of all, the important starter.

0:52:310:52:33

In the line-up are Alan Murchison's duck and pineapple,

0:52:330:52:39

Simon Rogan's grilled salad

0:52:390:52:43

and Colin McGurran's quail in the woods.

0:52:430:52:46

I can now announce that the winner of the starter is...

0:52:470:52:51

Colin McGurran.

0:53:010:53:03

-Well done.

-Well done, mate.

0:53:050:53:08

-Colin, come on.

-It's fantastic.

0:53:080:53:11

It's going to take a while to set in so really, really excited

0:53:110:53:14

and thank you very much.

0:53:140:53:16

Really beautiful bit of cooking, really well balanced,

0:53:160:53:18

very interesting, a fabulous start to the banquet.

0:53:180:53:21

-Genuinely, really well done.

-Thank you very much.

0:53:210:53:24

Next is the fish course and there was no slackening of standards here.

0:53:250:53:29

With great difficulty, we managed to narrow it down to three

0:53:290:53:33

and they are Phil Howard's mackerel taster,

0:53:330:53:38

Alan's mackerel and beetroot and Simon's lobster dish.

0:53:380:53:46

And the chef who will be going to cook the fish course

0:53:470:53:52

at the final banquet is...

0:53:520:53:54

Phil Howard.

0:54:040:54:05

-Well done.

-Thank you.

-Well done, mate.

0:54:080:54:12

-Phil, how do you feel about that?

-Fantastic.

0:54:120:54:14

Never been in this situation before, never entered a competition before.

0:54:140:54:18

I'm dead chuffed to take the humble mackerel to the banquet.

0:54:180:54:21

In fact, I'm quietly quite humbled too

0:54:210:54:24

because it's been a phenomenal week, so thank you.

0:54:240:54:26

Well, Phil, you elevated the humble mackerel, I have two say,

0:54:260:54:31

to royal status.

0:54:310:54:33

It was an astounding achievement.

0:54:330:54:35

Well now, we come to the meat course. There are four contenders.

0:54:380:54:43

We couldn't get it down to three,

0:54:430:54:46

so the four were Daniel's chicken and sweetcorn,

0:54:460:54:50

Nathan's duck and monkfish,

0:54:500:54:53

Colin's pork and apple and Simon's suckling pig.

0:54:530:54:58

I can reveal that the meat course will be cooked by...

0:55:000:55:04

Daniel Clifford.

0:55:190:55:20

Jesus Christ, I feel like I'm going to faint.

0:55:240:55:27

Thank you very much.

0:55:270:55:29

I'm going to cry in a minute so, I don't want to talk too much.

0:55:290:55:32

Your dish was a dish that epitomised most the spirit of the competition.

0:55:320:55:35

You got so much chicken flavour into a chicken

0:55:350:55:39

which isn't easy to do these days.

0:55:390:55:40

I kept saying, can he do this for 100 people?

0:55:420:55:46

I will put 110%.

0:55:460:55:48

-If it means I have to cook for weeks, I will.

-Great.

0:55:480:55:50

And finally, the glorious pudding.

0:55:530:55:55

And the final three dishes are Phil's rhubarb and custard,

0:55:570:56:02

Simon Rogan's anise hyssop and rosehips,

0:56:020:56:06

and Stephen Terry's bronze, silver and gold.

0:56:060:56:10

So I can now tell you that the winner of the pudding course is...

0:56:100:56:14

Simon Rogan.

0:56:250:56:26

-You must be a relieved man.

-So relieved, yes.

0:56:310:56:34

Well done.

0:56:340:56:35

Yes, chuffed, very chuffed.

0:56:350:56:37

Very unique piece of cooking, really interesting,

0:56:370:56:40

beautiful balanced flavours.

0:56:400:56:42

How much time do you devote to foraging the hillside?

0:56:420:56:45

The majority of the time now, really. I've got a brilliant team behind me.

0:56:460:56:50

I am in my kitchen but mainly on a service.

0:56:500:56:53

I let them do all the hard work which is the prep.

0:56:530:56:56

Well, gentlemen, we have our final banquet.

0:56:560:56:58

I would like to thank each and every one of you.

0:56:580:57:00

-It's been absolutely amazing. Thank you all.

-Thank you.

0:57:000:57:06

So, the final Olympic menu will kick off with Colin McGurran's

0:57:080:57:11

spectacular quail in the woods.

0:57:110:57:14

Brilliantly done.

0:57:170:57:19

I'm mentally exhausted, I'm knackered, I'm losing my voice.

0:57:190:57:22

Really chuffed.

0:57:220:57:24

Followed by Phil Howard's incredible tasting of Cornish mackerel.

0:57:240:57:28

Result.

0:57:280:57:29

I'm over the moon, over the moon.

0:57:290:57:32

Then Daniel Clifford's ingenious slow-poached chicken.

0:57:320:57:36

I've been on edge all day because obviously, I didn't cook

0:57:360:57:39

and to get this result, it's mind-blowing, I'm absolutely gobsmacked.

0:57:390:57:43

To cook for some legends, it's going to be brilliant.

0:57:430:57:46

And finally, Simon Rogan's trailblazing

0:57:460:57:49

anise hyssop with rosehips, hazelnuts and sweet cheese.

0:57:490:57:52

The banquet now is a reality.

0:57:520:57:55

I'm really, really proud.

0:57:550:57:57

It's going to be an amazing experience

0:57:570:57:59

and the people eating it, are going to be in for a treat.

0:57:590:58:01

But, there's little time to celebrate.

0:58:010:58:04

Tomorrow, it's banquet day.

0:58:060:58:08

The chefs have just one chance to deliver...

0:58:080:58:10

I haven't slept for the last couple of days.

0:58:100:58:12

..to a stunning Olympic guest list.

0:58:120:58:15

You've experienced here the work of the greatest talents within food.

0:58:150:58:19

There can be no other reaction, other than, wow!

0:58:190:58:21

But like all Olympian challenges, nothing goes to plan.

0:58:210:58:25

-Next tray.

-Hey!

0:58:250:58:27

Some amazing chefs have been put under a huge amount of pressure,

0:58:270:58:30

-a bit like being in the Olympics.

-Chicken! Chicken!

0:58:300:58:33

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0:58:440:58:47

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