0:00:02 > 0:00:04This is it. The banquet day is here.
0:00:06 > 0:00:10And our four winners are facing the toughest day of their lives.
0:00:10 > 0:00:11THEY COUGH
0:00:11 > 0:00:13- Next tray.- Oi!
0:00:13 > 0:00:16The 2012 Olympic Games are just weeks away
0:00:16 > 0:00:18and in honour of this momentous event,
0:00:18 > 0:00:21our chefs must deliver a groundbreaking feast
0:00:21 > 0:00:24for Olympic and Paralympic heroes past and present,
0:00:24 > 0:00:29hosted by five-time Olympic gold medallist Sir Steve Redgrave.
0:00:29 > 0:00:33You'll experience here the work of the greatest talents within food.
0:00:33 > 0:00:35Over the past nine weeks,
0:00:35 > 0:00:39Britain's finest chefs have been scrutinised and challenged...
0:00:39 > 0:00:41I do hope it's going to be perfect.
0:00:41 > 0:00:44..by the most demanding of veterans and judges.
0:00:44 > 0:00:47It's absolutely awful. It's a tragedy.
0:00:47 > 0:00:49They've been inspired by world-class Olympians.
0:00:49 > 0:00:53You want to absolutely deliver your absolute maximum.
0:00:53 > 0:00:55So, Colin, five metres for you.
0:00:55 > 0:01:00Now, four winners are left standing and the ultimate battle begins.
0:01:00 > 0:01:04I'm ready to go. Like a racehorse, ready to bolt.
0:01:04 > 0:01:08I haven't slept because I've been waking up at half five in the morning, panicking.
0:01:08 > 0:01:13The chefs are under huge pressure to wow with their groundbreaking dishes.
0:01:13 > 0:01:14Quail in the woods.
0:01:14 > 0:01:17A tasting of mackerel.
0:01:17 > 0:01:19Slow-poached chicken and sweetcorn egg.
0:01:19 > 0:01:21And poached pears, anise hyssop snow,
0:01:21 > 0:01:24sweet cheese ice cream and rosehip syrup.
0:01:24 > 0:01:26OK, come on.
0:01:26 > 0:01:30Some amazing chefs have been put under a huge amount of pressure, a bit like being in the Olympics.
0:01:30 > 0:01:33But like all Olympian challenges...
0:01:33 > 0:01:35Chicken! Chicken!
0:01:35 > 0:01:38..nothing can be left to chance.
0:01:50 > 0:01:54It's a week before the banquet and in Winteringham, North Lincolnshire,
0:01:54 > 0:01:58Colin McGurran is still staggered that he won the starter course.
0:02:00 > 0:02:02It's fantastic, you know.
0:02:02 > 0:02:06It's going to take a while to set in, so really, really excited. Thank you very much.
0:02:06 > 0:02:09I have to pinch myself to see how far I've come in this competition.
0:02:09 > 0:02:12It's fantastic. I think it's dawning on me now how serious it is.
0:02:12 > 0:02:16He's now trying to perfect his intricate starter
0:02:16 > 0:02:17of quail in the woods.
0:02:17 > 0:02:18Daddy!
0:02:18 > 0:02:21Today, he's enlisted the help of his wife
0:02:21 > 0:02:24and three daughters to collect 50 pieces of bark for his dish.
0:02:24 > 0:02:26And it's not an easy task.
0:02:26 > 0:02:29Too wet. Keep going.
0:02:29 > 0:02:31Ooh, that's a good one.
0:02:31 > 0:02:34Would you eat your dinner off that piece?
0:02:34 > 0:02:35BOTH: No.
0:02:35 > 0:02:38Well, that's exactly what we are looking for, isn't it? That's strong. OK.
0:02:38 > 0:02:43- The only problem is now we need to find 50 more like this.- 50 more?
0:02:43 > 0:02:45Eurgh!
0:02:45 > 0:02:46COLIN LAUGHS
0:02:46 > 0:02:48I'm proud of my daddy because
0:02:48 > 0:02:55he's actually tried his best to get upwards to the competition.
0:02:55 > 0:03:00It's wonderful to be able to be part of this wonderful thing, really.
0:03:00 > 0:03:03It's just so exciting. What am I going to wear?
0:03:05 > 0:03:08Down in London, Simon Rogan is thrilled that his desert
0:03:08 > 0:03:10made it all the way.
0:03:12 > 0:03:15Yeah, chuffed. Very chuffed.
0:03:15 > 0:03:18His dedication to championing unusual British ingredients
0:03:18 > 0:03:19helped him win.
0:03:19 > 0:03:23Having a dish at the banquet, I'm really able to fly the British flag.
0:03:23 > 0:03:27Someone else who is passionate about all things British
0:03:27 > 0:03:31is Olympic legend and special banquet guest Tessa Sanderson.
0:03:31 > 0:03:36- Hello, Simon.- How are you?- Yeah, good. Congratulations. Big time!
0:03:36 > 0:03:40She's set up a foundation which nurtures young sporting talent.
0:03:40 > 0:03:43- This is Jamaal.- Hi, Jamaal. How are you doing? All right?
0:03:43 > 0:03:46The Tessa Sanderson Foundation. And also Holly. She's our hurdler.
0:03:46 > 0:03:50We're looking for newcomers all the time. Jamaal is so confident,
0:03:50 > 0:03:52he says he'll be the next Daley.
0:03:52 > 0:03:54Will you get the hair, though? That's the thing.
0:03:54 > 0:03:55I don't need the hair.
0:03:55 > 0:03:59I don't want nothing holding me back! I'll say no for now.
0:03:59 > 0:04:02If Simon thinks the banquet is a hurdle,
0:04:02 > 0:04:03Tessa has a bigger challenge for him.
0:04:03 > 0:04:07Whip it through quickly. OK, good job. Right.
0:04:07 > 0:04:11So it looks like we'll be doing the hurdles. I'm not going to say how many years ago it was
0:04:11 > 0:04:14but it was a speciality of mine. Let's see if it is today.
0:04:14 > 0:04:17Just feel it, feel it. Lean forward. Atta boy!
0:04:17 > 0:04:20OK. Oh, you're winning!
0:04:20 > 0:04:22SHE LAUGHS
0:04:22 > 0:04:26I really admire Simon. We share more or less the same passion.
0:04:26 > 0:04:28I think it's really important to have home-grown talent
0:04:28 > 0:04:31like he thinks it's important to have home-grown food
0:04:31 > 0:04:35and then nurture it so that they can become the best in the world.
0:04:35 > 0:04:38Really looking forward to the banquet and seeing you there.
0:04:38 > 0:04:41- Thank you.- I'd really like YOU to come to the banquet as well, so... - Thank you!
0:04:41 > 0:04:44I'd like to invite you and I hope to see you there, as well.
0:04:44 > 0:04:46Oh, that'll be great.
0:04:46 > 0:04:49- Simon has just invited us to the banquet.- Yeah.
0:04:49 > 0:04:52We can't actually believe it. We're...
0:04:52 > 0:04:55- ..very excited.- ..overwhelmed. And ex... excited, like.
0:04:55 > 0:04:58I'm lost for words, even. You can see that! I'm lost for words!
0:04:58 > 0:05:03I really want to do them proud. I want to do myself proud.
0:05:03 > 0:05:06This is really, really important for me now.
0:05:08 > 0:05:11Across London, all that's on Phil Howard's mind
0:05:11 > 0:05:14is sourcing seafood for his winning fish dish -
0:05:14 > 0:05:19a tasting of mackerel with oysters, mussels, winkles and samphire.
0:05:19 > 0:05:21With the banquet being held the day after a bank holiday,
0:05:21 > 0:05:26finding a fisherman to go to sea is a huge challenge.
0:05:26 > 0:05:29So he's come to have a look around Billingsgate fish market
0:05:29 > 0:05:31to explore possible solutions.
0:05:31 > 0:05:34I've spent a lot of energy getting to this point to have the opportunity
0:05:34 > 0:05:37to cook for the great kings and queens of the Olympic world.
0:05:37 > 0:05:42And I'm concerned that we're not going to get 100 immaculate fish
0:05:42 > 0:05:45for this dish that's got two raw components.
0:05:45 > 0:05:49So we're here to see if we can find a solution.
0:05:49 > 0:05:51Nothing is guaranteed in fish.
0:05:51 > 0:05:54It's not like cornflakes, you can't go to the supermarket, pull it off the shelf.
0:05:54 > 0:05:56Our guys have to go to sea.
0:05:56 > 0:05:59And the last two or three days, the weather's been rough.
0:05:59 > 0:06:02As it turns out, Phil has an even bigger problem on his plate.
0:06:02 > 0:06:04- The market's closed that day. - Really?
0:06:04 > 0:06:08- Between Saturday and Wednesday... - ..the market will be closed.
0:06:08 > 0:06:10It looks like I'll have to get my rod and line out!
0:06:10 > 0:06:13- Sorry about that. - Thank you very much. Cheers.
0:06:15 > 0:06:18That's quite a sad-looking box of mackerel, isn't it?
0:06:18 > 0:06:21Billingsgate is out of the question. There is no market
0:06:21 > 0:06:24for a five-day period, and we're right in the middle of it.
0:06:24 > 0:06:25So it won't happen.
0:06:25 > 0:06:28We'll have to get one of the suppliers that comes up from the coast direct
0:06:28 > 0:06:32who uses a day boat and we have to convince someone to go fishing.
0:06:32 > 0:06:35Meanwhile, over in Birmingham,
0:06:35 > 0:06:37Daniel Clifford and his girlfriend, Debbie,
0:06:37 > 0:06:39are still reeling from the news of his win.
0:06:39 > 0:06:40Daniel Clifford.
0:06:43 > 0:06:45Thank you very much.
0:06:45 > 0:06:49I'm going to cry in a minute. So I don't want to talk too much.
0:06:49 > 0:06:54He scored perfect tens for his slow poached chicken with sweetcorn egg,
0:06:54 > 0:06:55spinach and peas.
0:06:55 > 0:06:59But it's been a long, hard road to get to a Great British Menu banquet.
0:06:59 > 0:07:02He was very heartbroken when he didn't get through the first two times.
0:07:02 > 0:07:05So the third time lucky. The third time, a charm.
0:07:05 > 0:07:08I'm really, really pleased for him.
0:07:08 > 0:07:11Determined to deliver a faultless main on the day,
0:07:11 > 0:07:14for inspiration, Daniel and Debbie have come to meet the incredible
0:07:14 > 0:07:19Tommy Godwin, a podium winner from London's 1948 Olympic Games.
0:07:20 > 0:07:22- Hello, you must be Tommy. - Nice to meet you.
0:07:24 > 0:07:30- Well, here you are, then. This is my room of...- This is your trophy room.
0:07:30 > 0:07:34My room of achievement. And I'm sure you've achieved so much in your...
0:07:34 > 0:07:38Yeah, but I don't have these medals, Tommy!
0:07:38 > 0:07:42Tommy's professional cycling career spanned over two decades.
0:07:42 > 0:07:45His most prized possessions are the two bronze medals
0:07:45 > 0:07:47he won at the 1948 Olympic Games.
0:07:47 > 0:07:49So, Tommy, how was the feeling going home
0:07:49 > 0:07:52and walking through the door and telling your wife that you'd won?
0:07:52 > 0:07:56The big emotional time. And to think we'd achieved something
0:07:56 > 0:07:59because of the work she'd put in, helping me.
0:07:59 > 0:08:02Sometimes, people don't realise that behind greatness,
0:08:02 > 0:08:06- there is a massive team behind for support.- Exactly.
0:08:06 > 0:08:08But also love. Love those a long way.
0:08:08 > 0:08:11It's hard work. And you have to make sacrifices.
0:08:11 > 0:08:13But you only get out of life what you put into it.
0:08:13 > 0:08:16I have one more question, Tommy.
0:08:16 > 0:08:17If the phone rings later
0:08:17 > 0:08:21and they ask you to join the team this year, are you up for it?
0:08:23 > 0:08:26Back in London, Phil Howard has moved on to plan B
0:08:26 > 0:08:28to source his fish.
0:08:28 > 0:08:31He needs to find a friendly fisherman to save the day.
0:08:31 > 0:08:34So now what we have to do is get on the phone.
0:08:34 > 0:08:37I use a few suppliers down in Cornwall and the West Country,
0:08:37 > 0:08:41and see if we can get one of them to get one of their fishermen to go out on a boat.
0:08:41 > 0:08:46Out of one to ten, how confident are you that we should get something?
0:08:46 > 0:08:47OK.
0:08:47 > 0:08:49Phil's tracked down a Cornish fisherman
0:08:49 > 0:08:51who's willing to give up his day off.
0:08:51 > 0:08:54Weather permitting, he can get boats out.
0:08:54 > 0:08:56But we're in Mother Nature's hands.
0:08:56 > 0:08:59It's frustrating because it's such an important ingredient
0:08:59 > 0:09:00at such an important event.
0:09:00 > 0:09:03But that's the way it is. We have to work with that.
0:09:03 > 0:09:04That's all we can do.
0:09:11 > 0:09:13It's the day before the banquet,
0:09:13 > 0:09:17which will be held in Greenwich, one of 2012's stunning Olympic sites.
0:09:18 > 0:09:22The culmination of weeks of hard graft is finally here.
0:09:22 > 0:09:26The chefs are arriving at the venue for the first time.
0:09:28 > 0:09:30Quietly nervous.
0:09:30 > 0:09:33Looking around at the architecture, it just hits home,
0:09:33 > 0:09:35the magnitude of the whole event.
0:09:36 > 0:09:38The surroundings are magnificent.
0:09:38 > 0:09:40I've been feeling mixed emotions.
0:09:40 > 0:09:44I have woken up in a cold sweat. I think, have I forgotten anything?
0:09:44 > 0:09:47I've been excited. Apprehensive. Nervous. I've been daunted.
0:09:47 > 0:09:50I've been on a real rollercoaster ride of emotions.
0:09:50 > 0:09:53I just need to settle down and calm my nerves, really.
0:09:53 > 0:09:55I haven't slept for the last couple of days.
0:09:55 > 0:09:58I've woken up at half five in the morning, panicking.
0:09:58 > 0:10:02I don't know what it is about. I want to cook my socks off now.
0:10:02 > 0:10:04To be a part of the Olympics is a dream come true.
0:10:04 > 0:10:07Yeah, it is good to be here. This is what the journey has been about.
0:10:07 > 0:10:12I'm itching to find out if my mackerel is here, if it's good enough,
0:10:12 > 0:10:15if it's the right quality. I'm looking forward to getting in the kitchen.
0:10:15 > 0:10:17The banquet will take place
0:10:17 > 0:10:20at the incredible Old Royal Naval College...
0:10:20 > 0:10:22ALL: Hello!
0:10:22 > 0:10:25..inside the glorious Painted Hall,
0:10:25 > 0:10:29often described as one of the finest dining halls in Europe.
0:10:31 > 0:10:33- It's stunning.- Amazing. Amazing.
0:10:35 > 0:10:38- Makes you feel more daunted, more nervous?- A little, a little.
0:10:38 > 0:10:40It's certainly an impressive room.
0:10:40 > 0:10:43- Mind blowing. Mind blowing.- Special.
0:10:43 > 0:10:44We've got to nail it, now.
0:10:44 > 0:10:49Gentlemen, welcome to the grandest dining room in Europe.
0:10:49 > 0:10:53- Phil, very good to see you.- And you. - Simon.- It's the real McCoy, huh?
0:10:53 > 0:10:57- It's amazing.- It is a room that is steeped in history.
0:10:57 > 0:11:00And you are going to add another layer to it.
0:11:00 > 0:11:04Tomorrow evening, this room will be packed with Olympic heroes,
0:11:04 > 0:11:05past and present.
0:11:05 > 0:11:07I think we'll have a look at the kitchen.
0:11:07 > 0:11:11If I could lead you there, I think you will find it a bit of a long walk.
0:11:11 > 0:11:12Follow me.
0:11:14 > 0:11:20To get to the kitchen, they first walk through the famous Nelson Room.
0:11:20 > 0:11:21It's not close.
0:11:21 > 0:11:22Then, a corridor.
0:11:22 > 0:11:24- Down here.- Here we go.
0:11:24 > 0:11:27Two flights of stairs.
0:11:27 > 0:11:28My God.
0:11:28 > 0:11:29Another corridor.
0:11:30 > 0:11:33And another flight of stairs.
0:11:33 > 0:11:35Well...
0:11:35 > 0:11:38this is the kitchen. This is your playground.
0:11:38 > 0:11:40This is where you've got to do all the hard work.
0:11:40 > 0:11:45- So I'm going to leave you to get started.- Thank you.- See you later.
0:11:45 > 0:11:46Well.
0:11:46 > 0:11:48It's a trek to the dining room,
0:11:48 > 0:11:51which puts extra pressure,
0:11:51 > 0:11:53extra stress on getting it all out perfectly.
0:11:54 > 0:11:59They've got to get their dishes from here to the dining room -
0:11:59 > 0:12:01which is a long, long way -
0:12:01 > 0:12:04in the perfect condition that we ate them in the final.
0:12:04 > 0:12:06I must say, I'm glad I'm not having to do it.
0:12:07 > 0:12:10There's not a millisecond to spare.
0:12:10 > 0:12:14The first order of the day is unloading their mountain of ingredients,
0:12:14 > 0:12:18including crates of anise hyssop, 250 chicken wings,
0:12:18 > 0:12:2080 quails,
0:12:20 > 0:12:2350 chickens and the list goes on.
0:12:25 > 0:12:26BLEEP!
0:12:26 > 0:12:29- The poultry fridge, chef. - Yeah, it's full, as well.
0:12:29 > 0:12:31HE SIGHS
0:12:31 > 0:12:35But Phil's looking worried. Something's missing.
0:12:35 > 0:12:38Yet to arrive is his mackerel, mussels, winkles and oysters.
0:12:38 > 0:12:40And his supplier's not picking up.
0:12:40 > 0:12:42Johnny, Phil Howard speaking.
0:12:42 > 0:12:45I've got my blue chopping board out but I need some fish.
0:12:45 > 0:12:49I'm hoping the reason you're not answering your phone is that you're en route.
0:12:49 > 0:12:51Speak to you later, bye.
0:12:51 > 0:12:53- You've got no fish?- No.
0:12:55 > 0:12:59There's not a huge amount I can do until I've got a fish because ultimately,
0:12:59 > 0:13:02there's a four-component dish but all four components
0:13:02 > 0:13:05require mackerel or the mussels or the winkles or oysters.
0:13:05 > 0:13:08It would just be reassuring to have a call saying it is on terra firma
0:13:08 > 0:13:11rather than still in the sea. That's when we have a problem.
0:13:13 > 0:13:15The other chefs have plenty to do.
0:13:15 > 0:13:18Simon is preparing sweet cheese ice cream
0:13:18 > 0:13:22but is very worried about the logistical nightmare ahead of him.
0:13:22 > 0:13:24I'm a little bit concerned about
0:13:24 > 0:13:27the distance between the actual dining room and the kitchen.
0:13:27 > 0:13:30The snow is the key element, which I don't want to melt
0:13:30 > 0:13:34and there isn't much time to get it in front of the guests.
0:13:34 > 0:13:35That's my one fear.
0:13:35 > 0:13:39Colin's charging ahead with the prep for his birds.
0:13:39 > 0:13:44Like Simon, he's also anxious about how far his dish has to travel.
0:13:44 > 0:13:47I've walked to the hall, I've seen how far away it is from here.
0:13:47 > 0:13:51That is a bit of a concern for me because everything, well,
0:13:51 > 0:13:5460 percent of my dish is reliant on the theatre.
0:13:54 > 0:13:57I've got liquid nitrogen, I've got all the lovely smells
0:13:57 > 0:14:01and aromas going on and they won't work if it's travelled too long.
0:14:01 > 0:14:04The dry ice will just melt. A bit of a worry.
0:14:04 > 0:14:07- Hello, mate, how are you doing? - Not too bad so far.
0:14:07 > 0:14:09I'm just standing there,
0:14:09 > 0:14:11brain aching about how I'm going to get my dish up to the room
0:14:11 > 0:14:14and then looked over and saw yours. You've got a game plan?
0:14:14 > 0:14:19The bottom line is it needs to be maximum of 30 seconds
0:14:19 > 0:14:22from leaving me to get to the dining room.
0:14:22 > 0:14:24- So...- That's a tough call.
0:14:26 > 0:14:29Daniel hasn't had time to worry about logistics yet
0:14:29 > 0:14:32because he's up to his neck in chicken.
0:14:36 > 0:14:39He's taking his anger out over there, look.
0:14:40 > 0:14:42Have you bitten off more than you can chew?
0:14:42 > 0:14:44I'm seriously up against it.
0:14:44 > 0:14:46I've got to de-sinew all the breasts, clean up the bones,
0:14:46 > 0:14:49the legs need to be brined and bagged and cooked.
0:14:49 > 0:14:52- I reckon you're about a day short, so far.- Yep.
0:14:52 > 0:14:56To be honest, I could be here all night and I still wouldn't be ready.
0:14:56 > 0:14:59- If I was any further in- BLEEP, - I'd be going home.
0:15:03 > 0:15:08With the chefs labouring hard, Oliver Peyton arrives on site.
0:15:08 > 0:15:10As an experienced restaurateur,
0:15:10 > 0:15:12he understands the importance of logistics.
0:15:12 > 0:15:16It's his job to ensure the dishes make it out perfectly.
0:15:16 > 0:15:20I think the four dishes that we chose to go forward to be here tomorrow night
0:15:20 > 0:15:24are the four best dishes in any competition we've ever had
0:15:24 > 0:15:27and my concern is, can these guys deliver it?
0:15:27 > 0:15:29First port of call is an emergency meeting
0:15:29 > 0:15:34with Phil and Colin in the Nelson Room, next to the banquet hall.
0:15:34 > 0:15:37Hello, chefs. I'm a little bit worried.
0:15:37 > 0:15:42That is a colossal distance from the kitchens to the Painted Hall.
0:15:42 > 0:15:45I really don't think it's at all possible
0:15:45 > 0:15:48for you to send complete dishes from that kitchen. What do you think?
0:15:48 > 0:15:52For me, it's going to be very difficult. The element I'm concerned about is the dry ice.
0:15:52 > 0:15:55How I envision it, I need a blast chiller if possible.
0:15:55 > 0:15:57The other thing I'm worried about
0:15:57 > 0:16:00is the quail egg tempura as well, which needs to be crisp.
0:16:00 > 0:16:02I've got the same kind of thing.
0:16:02 > 0:16:05I've got temperature issues, I've got texture issues.
0:16:05 > 0:16:08The little mussel beignets must be crisp and hot.
0:16:08 > 0:16:10The soup's got to be the right temperature
0:16:10 > 0:16:12and also upright and on the plates.
0:16:12 > 0:16:15I think, there is no extractor here,
0:16:15 > 0:16:20but I would try and find a way to get some tabletop fryers up here,
0:16:20 > 0:16:23electric ones, so we could do your beignets and your egg.
0:16:23 > 0:16:27They're the big risk items. If they become tepid and soggy, they'll ruin the dish.
0:16:27 > 0:16:29I'm going to see the manager,
0:16:29 > 0:16:32- see what the possibilities are, and I'll come back to you.- Sounds good.
0:16:32 > 0:16:35- Speak to you later.- Thank you.
0:16:35 > 0:16:39Meanwhile, Phil's fish still hasn't arrived.
0:16:39 > 0:16:41He's heard it's en route, so this time,
0:16:41 > 0:16:44it's a call to the driver, who also isn't picking up.
0:16:44 > 0:16:46Tony, it's Phil, Great British Menu Phil.
0:16:46 > 0:16:50Just wanting an update on exactly where my mackerel is.
0:16:50 > 0:16:53I assume it's winging its way over up the motorway,
0:16:53 > 0:16:56but beginning to sweat a little bit, so give us a call.
0:16:56 > 0:16:57Cheers, mate. Bye.
0:16:57 > 0:17:01Upstairs, Oliver has arranged a meeting with Jose,
0:17:01 > 0:17:02the general manager.
0:17:02 > 0:17:04You've no idea how delighted we are to be here,
0:17:04 > 0:17:07because this is just the most fabulous location.
0:17:07 > 0:17:08It's a pleasure to have you.
0:17:08 > 0:17:12Two of the dishes of this four-course banquet rely heavily
0:17:12 > 0:17:15on the deep-fat frying as one of the key elements.
0:17:15 > 0:17:18Obviously, the distance from the kitchen to the Painted Hall
0:17:18 > 0:17:21is going to be far too great for them to be able to do it in the kitchen.
0:17:21 > 0:17:24- Absolutely. - So I'm looking for a solution.
0:17:24 > 0:17:25The Nelson Room -
0:17:25 > 0:17:28what is the possibility of having deep-fat fryers in there?
0:17:28 > 0:17:29We couldn't have that,
0:17:29 > 0:17:34any sort of smoke, steam would set off the fire alarms.
0:17:34 > 0:17:36But Jose, I'd like to find a location then,
0:17:36 > 0:17:38where I could put a deep-fat fryer.
0:17:38 > 0:17:40We do have a couple of service rooms
0:17:40 > 0:17:44which are off the Nelson corridor which we could perhaps look at.
0:17:44 > 0:17:47That is what I like to hear - a can-do attitude, always!
0:17:47 > 0:17:51- Great, thanks for your help. - Very nice to meet you.- Thank you.
0:17:51 > 0:17:55Back downstairs, Daniel is still buried in chicken
0:17:55 > 0:17:59and as Phil's fish is nowhere to be seen, he mucks in.
0:17:59 > 0:18:03- As it's past three, I'll start accusing the- BLEEP.
0:18:03 > 0:18:04DANIEL LAUGHS
0:18:04 > 0:18:08- Not being funny, it's - BLEEP- Cornwall, not- BLEEP- America.
0:18:10 > 0:18:15Simon's finished his prep and is also coming to Daniel's rescue.
0:18:15 > 0:18:18- Thanks for this one, mate! - It's all right.
0:18:18 > 0:18:20I haven't boned chicken wings for quite some time.
0:18:20 > 0:18:23Sorry. I am feeling really guilty.
0:18:23 > 0:18:26- You'll be on track after you've got all this done, you think?- No chance.
0:18:26 > 0:18:29You're not on track.
0:18:30 > 0:18:32Meanwhile, Prue Leith has arrived
0:18:32 > 0:18:36and heads straight to the kitchen to find out if the chefs are on track.
0:18:36 > 0:18:38The guy I feel sorriest for is Daniel,
0:18:38 > 0:18:42because he's got a really complicated dish to do.
0:18:46 > 0:18:49Daniel, I hear you're having a bit of a rough day?
0:18:49 > 0:18:51It's a big push, but never mind.
0:18:51 > 0:18:53I promised it'd be perfect and it'll be perfect.
0:18:53 > 0:18:55I've still got to roll the chicken with the egg in it,
0:18:55 > 0:18:57I've still got to make the parfait,
0:18:57 > 0:18:59I've still got to make the pea puree.
0:18:59 > 0:19:01What about the sweetcorn?
0:19:01 > 0:19:05- Sweetcorn's still got to be done. - I think I might leave you to it.
0:19:05 > 0:19:09Really good luck for tomorrow. It's going to be a great day. Bye.
0:19:09 > 0:19:11Thank you.
0:19:11 > 0:19:17Daniel and the rest of the chefs battle on throughout the afternoon.
0:19:17 > 0:19:20Then, they finally receive some welcome news.
0:19:20 > 0:19:23OK, chefs, I've got some good news. Come on, come on!
0:19:25 > 0:19:26So tell us, tell us.
0:19:26 > 0:19:28OK, so we can have hot plates
0:19:28 > 0:19:31and we've found a room where we can put deep-fat fryers.
0:19:31 > 0:19:34- Yay!- There is a result. That's a proper result.
0:19:34 > 0:19:38What you have to decide now is, where do you want to be?
0:19:38 > 0:19:40Do you want to be at the pass with the food,
0:19:40 > 0:19:42or do you want to be down here preparing it?
0:19:42 > 0:19:44That's a very important question to think about.
0:19:44 > 0:19:46What we also need to genuinely have an understanding of is
0:19:46 > 0:19:48who is the front-of-house team?
0:19:48 > 0:19:51With all respect to them, who are they? What are their abilities?
0:19:51 > 0:19:54These are people who are not going to know your dishes
0:19:54 > 0:19:58and you have to make sure that they go down the way that you want.
0:19:58 > 0:20:01I've said to people, this is the finest four dishes we've had in any competition.
0:20:01 > 0:20:03I genuinely meant that.
0:20:03 > 0:20:08But I think the challenge remains to deliver that quality to the table.
0:20:10 > 0:20:12It's nearly the end of the day
0:20:12 > 0:20:15and the long-overdue fish delivery has finally arrived.
0:20:15 > 0:20:18I've never been so happy to see a Tony in my life.
0:20:18 > 0:20:21- If I knew you better I'd give you a hug.- It's all here, then.
0:20:21 > 0:20:23My God!
0:20:23 > 0:20:26Better get on.
0:20:26 > 0:20:29There's got to be half an acre of boxes of fish in there.
0:20:29 > 0:20:30Hey-hey!
0:20:30 > 0:20:33APPLAUSE
0:20:36 > 0:20:38- How much have you got?- BLEEP!
0:20:38 > 0:20:40There's about 10 boxes!
0:20:40 > 0:20:43It's looking like I did this morning.
0:20:43 > 0:20:45Phil's received 100 mackerel...
0:20:45 > 0:20:48Immaculate looking fish.
0:20:48 > 0:20:52- ..20 kilos of mussels and winkles... - They look lovely.
0:20:52 > 0:20:56- ..and 240 oysters. - You know, I'm chuffed with that.
0:20:56 > 0:20:57Now you've got your work cut out.
0:20:57 > 0:21:01- Now I've got to turn it into a little miracle.- Yeah.- OK.
0:21:01 > 0:21:02- I'm officially in the- BLEEP.
0:21:02 > 0:21:05I'm now beginning to feel just a little bit of edge.
0:21:05 > 0:21:10The truth is, because it's arrived late, I'd be better off opening oysters and cooking winkles
0:21:10 > 0:21:13and doing that kind of thing and leave all of tomorrow's energy
0:21:13 > 0:21:17to create four phenomenal components from those mackerel.
0:21:17 > 0:21:19Tomorrow's now going to be a big day.
0:21:26 > 0:21:29- Cheers, mate, have a good one. - Yes, cheers, yes.
0:21:29 > 0:21:33It's time for the chefs to knock off, but Daniel's in it for the long haul.
0:21:33 > 0:21:35- See you in a bit.- Take care, boys.
0:21:35 > 0:21:38There's little bits that really can't be left till tomorrow,
0:21:38 > 0:21:43so I'm going to work until late as possible and try my best to get ready.
0:21:43 > 0:21:46Simon, Phil and Colin head for a well-deserved drink.
0:21:46 > 0:21:48The Olympics are coming to Britain
0:21:48 > 0:21:52and for the chefs, the banquet is a once-in-a-lifetime honour
0:21:52 > 0:21:53to be part of history in the making.
0:21:53 > 0:21:57That is as impressive a setup as you get in London.
0:21:57 > 0:22:00Little old Daniel, with his stuffed chicken wings up there,
0:22:00 > 0:22:01- somewhere buried under there. - Somewhere!
0:22:01 > 0:22:03All clucking away, bawk bawk!
0:22:03 > 0:22:06THEY LAUGH
0:22:06 > 0:22:10The main course, it's the daddy one, isn't it, as far as I'm concerned.
0:22:10 > 0:22:14It's the biggest out of all of them, so it was the one that I wanted.
0:22:14 > 0:22:16- I just didn't want to be in the- BLEEP.
0:22:16 > 0:22:18- It'll be a tough one.- Yeah, it is.
0:22:18 > 0:22:21I'm going to be swimming in mackerel skin tomorrow.
0:22:27 > 0:22:28It's 8am.
0:22:28 > 0:22:32The sun has well and truly risen over the old Royal Naval College
0:22:32 > 0:22:36and in just over nine hours, the Olympian guests,
0:22:36 > 0:22:37legends from past and present,
0:22:37 > 0:22:41will be arriving for an incredible banquet.
0:22:41 > 0:22:44First chef out of the starting blocks this morning is Phil Howard.
0:22:44 > 0:22:47After the late delivery of his fish yesterday,
0:22:47 > 0:22:49he desperately needs a head start.
0:22:49 > 0:22:52Banquet day. I feel good, actually, I do feel good today.
0:22:52 > 0:22:54I got a bit stressy at the end of yesterday,
0:22:54 > 0:22:58just feeling a bit out of control, just the way it kind of unravelled.
0:22:58 > 0:23:01With 100 fish to gut, fillet and bone
0:23:01 > 0:23:03for his tasting of Cornish mackerel,
0:23:03 > 0:23:05Phil has an Olympian task of his own ahead.
0:23:05 > 0:23:10This mackerel, it is a bit of a... It's a big job, it is a big job.
0:23:10 > 0:23:14You've kind of got to size up the task and you've got to grind it out,
0:23:14 > 0:23:15you know, like a marathon.
0:23:15 > 0:23:19To stand any chance of reaching the finish line today,
0:23:19 > 0:23:23he really has to start smoking the fish for his veloute and pate.
0:23:26 > 0:23:30- OK, that's irritating...- But there's already a hitch with the smoker -
0:23:30 > 0:23:32the lid just won't go on.
0:23:37 > 0:23:39- Oh, behave, you- BLEEP!
0:23:46 > 0:23:50It's all about controlling the controllables, as always.
0:23:51 > 0:23:56Hot on Phil's heels, the rest of team Great British Menu 2012 arrive.
0:23:56 > 0:23:59It's a very big day today.
0:23:59 > 0:24:01I think when my starters are going out, I'll be nervous
0:24:01 > 0:24:03because I don't want anything to go wrong.
0:24:03 > 0:24:06It really means a lot to me to get this course out perfectly.
0:24:08 > 0:24:12It's a once-in-a-lifetime experience and I'm very, very proud to be here.
0:24:12 > 0:24:14I've got a lot to prove today.
0:24:14 > 0:24:17My partner's coming, Debbie, it's got to be right for her.
0:24:17 > 0:24:20It's the Olympians, Oliver and Prue and Matthew,
0:24:20 > 0:24:23they've supported me as well, so I've got a lot to do
0:24:23 > 0:24:26and I've got a challenge to make sure it's perfect for them tonight.
0:24:27 > 0:24:31- Morning, chef.- Hello, team. - Nice to see you, chef.- And you, man.
0:24:31 > 0:24:34- You all right?- Looking forward to today.- It's good, home straight.
0:24:34 > 0:24:37Crack on, then! Today's the day, mate!
0:24:37 > 0:24:38- Good luck today, boys!- This is it!
0:24:38 > 0:24:40- Cheers, mate!- Good luck.
0:24:42 > 0:24:46The enormity of producing 100 perfect dishes for 100 hungry guests
0:24:46 > 0:24:48is dawning on all the chefs.
0:24:48 > 0:24:50They waste no time getting to work.
0:24:50 > 0:24:53It's all got to be chopped by hand.
0:24:53 > 0:24:56- You don't know what the meaning of- BLEEP- means! Believe me!
0:24:56 > 0:25:00- BLEEP- waking up in the morning and seeing 100 chickens coming towards you.
0:25:00 > 0:25:04Daniel's first mammoth job of the day is to make his cannelloni -
0:25:04 > 0:25:09a hugely fiddly job which involves wrapping 100 flattened chicken skins
0:25:09 > 0:25:12- around 100 cylinders.- One down.
0:25:12 > 0:25:15One down, chief.
0:25:15 > 0:25:18Colin is busy peeling the quail eggs he cooked last night.
0:25:18 > 0:25:21To be tempuraed at service, they're a star component of his dish
0:25:21 > 0:25:25and have to be perfect, but there's already a problem.
0:25:27 > 0:25:29The batch I did, I've left in ice too long overnight,
0:25:29 > 0:25:34which means that the whites stiffen up too much
0:25:34 > 0:25:37and they're a nightmare to peel. They keep cracking, you see.
0:25:37 > 0:25:39His only option is to start again.
0:25:39 > 0:25:43More pressure, more unnecessary time-wasting.
0:25:45 > 0:25:47I mean, it might seem quite simple
0:25:47 > 0:25:50just poaching or boiling some quail eggs
0:25:50 > 0:25:54but sometimes in the restaurant, for every five I do, only one works
0:25:54 > 0:25:56so...yeah, they're a nightmare.
0:26:00 > 0:26:03Fingers crossed, touch wood,
0:26:03 > 0:26:05whatever you want to say, but they just need to work.
0:26:07 > 0:26:10Meanwhile, veloute simmering, Phil is cracking on
0:26:10 > 0:26:14with his mackerel mountain, deboning the smoked fish for his pate.
0:26:14 > 0:26:17Choosing, you know, the boniest fish in the sea
0:26:17 > 0:26:20just means that all this kind of thing,
0:26:20 > 0:26:23it just takes time, there's no shortcut.
0:26:23 > 0:26:27Matthew Pinsent choking at the back of the banquet hall,
0:26:27 > 0:26:30gagging on a bit of mackerel tartare...
0:26:32 > 0:26:33No, not an option.
0:26:33 > 0:26:36Still keeping his cool on the other side of the kitchen,
0:26:36 > 0:26:38the master of molecular gastronomy
0:26:38 > 0:26:41has begun the process of distilling Viennese hyssop,
0:26:41 > 0:26:44which he'll use to create his groundbreaking scented snow.
0:26:44 > 0:26:46How many times have you got to do it?
0:26:46 > 0:26:49I've got to do this eight times now,
0:26:49 > 0:26:52and it's 45 minutes a pop, so I'm going to be pushing it.
0:26:52 > 0:26:54You've got three-and-a-half hours standing here?
0:26:54 > 0:26:57Well, it's the first 10, 15 minutes, I have to stand here.
0:26:57 > 0:27:00- I feel for you watching. - Do you employ someone at work
0:27:00 > 0:27:03to stand there and just twiddle things all day?
0:27:03 > 0:27:05Daniel hasn't got time for mickey-taking,
0:27:05 > 0:27:09not when he has 100 chicken-skin cannelloni to fry.
0:27:10 > 0:27:12Seems to be taking forever.
0:27:17 > 0:27:20- What temperature are you looking for?- 190.- 190?
0:27:23 > 0:27:25- It's been on since 8, chief.- Has it?
0:27:25 > 0:27:28We've got a serious problem.
0:27:28 > 0:27:29Two out of four fryers
0:27:29 > 0:27:33just aren't getting up to the required temperature.
0:27:34 > 0:27:36Daniel has a crisis on his hands.
0:27:36 > 0:27:38It's not going up to 190.
0:27:38 > 0:27:41But this doesn't just impact on his cannelloni.
0:27:41 > 0:27:4450 chicken ballotines, the main event of Daniel's dish,
0:27:44 > 0:27:49need to be fried shortly before service - not once, but twice.
0:27:49 > 0:27:51Take a deep breath.
0:27:51 > 0:27:53He simply won't have enough fryers
0:27:53 > 0:27:56or hours in the day to get the job done.
0:27:56 > 0:27:59I've still got my pea puree to make, I've got my sauce to finish,
0:27:59 > 0:28:02- I've still got the spinach to sort out.- Yeah, we're all in it.
0:28:02 > 0:28:05- And the clock is ticking. - Yeah, not cool.
0:28:05 > 0:28:07Not cool. Solution?
0:28:07 > 0:28:11I'm calling someone I know, who's got some fryers.
0:28:11 > 0:28:14But they're not answering their phone.
0:28:14 > 0:28:17Yeah, Daniel's got a real problem. He needs fryers.
0:28:17 > 0:28:20He needs a certain quantity of fryers, fryers that work,
0:28:20 > 0:28:23- that will maintain their temperature.- Hello?
0:28:24 > 0:28:26Oh, you're having a laugh.
0:28:26 > 0:28:29Can you ask her to ring me on my mobile ASAP, please?
0:28:29 > 0:28:33I've got a serious problem here with fryers. Bye.
0:28:36 > 0:28:39The pressure is taking its toll.
0:28:42 > 0:28:43- What a- BLEEP.
0:28:44 > 0:28:48Dunno. Not what he needs at this time, I don't think.
0:28:51 > 0:28:52It's midday
0:28:52 > 0:28:56and completely unaware of the drama unfolding in the kitchen,
0:28:56 > 0:28:59judges Oliver and Matthew arrive to oversee proceedings.
0:28:59 > 0:29:02Tonight will have to be run with military precision.
0:29:03 > 0:29:06It's almost impossible to imagine
0:29:06 > 0:29:08when this place, this dining hall, will be peopled
0:29:08 > 0:29:12by some of the greatest sporting heroes of our time.
0:29:12 > 0:29:14It's a very, very exciting occasion.
0:29:14 > 0:29:17There's an enormous amount to be done,
0:29:17 > 0:29:19so the judges roll up their sleeves.
0:29:21 > 0:29:23All my own work!
0:29:25 > 0:29:27I'm a bit nervous, because this is definitely
0:29:27 > 0:29:29the most difficult venue we've worked in.
0:29:29 > 0:29:32The kitchen really is a tremendously long way away
0:29:32 > 0:29:34from where the guests are going to be dining,
0:29:34 > 0:29:36and a lot of the dishes depend on
0:29:36 > 0:29:40adding that drama at the end. If that doesn't come off properly,
0:29:40 > 0:29:42the dishes will be a complete failure.
0:29:42 > 0:29:44And that is not an option.
0:29:44 > 0:29:46Oliver has to finalise service.
0:29:46 > 0:29:50The chefs must decide whether to plate up and serve from the kitchen
0:29:50 > 0:29:53or will they cook to order and plate up in the corridor,
0:29:53 > 0:29:56and in the Lord Nelson room next to the Painted Hall?
0:29:56 > 0:29:57- Phil.- All right?
0:29:57 > 0:30:00I think yesterday, I hadn't really given it any thought.
0:30:00 > 0:30:03Last night, I thought about service, not cooking, saw there was an issue
0:30:03 > 0:30:07and I think the general consensus is that we want to try and do
0:30:07 > 0:30:10as much as we can from upstairs and get it super organised up there,
0:30:10 > 0:30:12because there just is aggro.
0:30:12 > 0:30:15- And we've got to run it through with all those staff.- Yeah.
0:30:15 > 0:30:18- Just whack through it. - Nail it. That's what we like.
0:30:18 > 0:30:21With all the chefs finally having decided to plate up upstairs,
0:30:21 > 0:30:25it's now all systems go for the service team
0:30:25 > 0:30:27to get the room kitted out,
0:30:27 > 0:30:30but they're going to need at least two working fryers up there.
0:30:30 > 0:30:32In the kitchen, Daniel is still on the case.
0:30:32 > 0:30:35It's for Great British Menu, Vic. I really need them.
0:30:35 > 0:30:39They need to be big ones as well, if you can.
0:30:39 > 0:30:43All right, that's brilliant. Thanks a lot. Take care. Bye.
0:30:43 > 0:30:48I've found a couple. My friend's got a bigger operation
0:30:48 > 0:30:52so they might have some fryers that they can lend me for the day,
0:30:52 > 0:30:55so I'm just trying my best to get myself out of it at the moment
0:30:55 > 0:30:58because I don't want to be in a situation later.
0:30:58 > 0:31:02I need to be able to help everybody else, so...
0:31:02 > 0:31:06I've worked behind for the last two days. I want there to be a point in my life
0:31:06 > 0:31:08where I'm actually ahead of the game.
0:31:09 > 0:31:12It's not just the chefs in the firing line.
0:31:12 > 0:31:16Upstairs, the waiting staff are feeling the pressure too.
0:31:16 > 0:31:18They've got to get tonight's service planned perfectly
0:31:18 > 0:31:22but with such complicated dishes, it's a nightmare.
0:31:22 > 0:31:25We'll have to do one table at a time, no buts or maybes about it.
0:31:25 > 0:31:28- No, absolutely, yeah.- They are such a critical part of this event.
0:31:28 > 0:31:31The trolley comes down, they take a jug, take a jug, take a jug.
0:31:31 > 0:31:35It's really important you've got people who you believe
0:31:35 > 0:31:38have got a sense of urgency and care as much as you do.
0:31:38 > 0:31:41You also want to have...
0:31:41 > 0:31:42I don't know.
0:31:42 > 0:31:45Lets hope they've worked it out before service.
0:31:45 > 0:31:47Meanwhile, under Matthew's watchful eye,
0:31:47 > 0:31:51last-minute preparations are coming together in the great hall,
0:31:51 > 0:31:53and the first guest has arrived.
0:31:57 > 0:32:00- Welcome to the Painted Hall. - Stunning, isn't it?
0:32:00 > 0:32:05Olympic legend and tonight's host, Sir Steve Redgrave.
0:32:05 > 0:32:08I don't think I've been to a banquet before that celebrated Olympians.
0:32:08 > 0:32:11I've been to a lot of dinners
0:32:11 > 0:32:15but in such grand surroundings, I think this is absolutely amazing.
0:32:15 > 0:32:18To make sure there are no seating faux pas,
0:32:18 > 0:32:20Matthew wants to go over the table plan.
0:32:20 > 0:32:22I certainly like this bit at the top.
0:32:22 > 0:32:25All the top athletes on the top table. That's a very good move.
0:32:25 > 0:32:27Top men, the judges up there.
0:32:27 > 0:32:29Now, I think we have to leave that as it is.
0:32:29 > 0:32:32OK. You've got Kelly's guest.
0:32:32 > 0:32:36- Shouldn't Kelly's guest be with Kelly?- Yes, I think that's...
0:32:36 > 0:32:37Where is Kelly?
0:32:37 > 0:32:41- Kelly? Kelly, where are you? - Kelly Holmes, where are you hiding?
0:32:41 > 0:32:42She's...
0:32:42 > 0:32:46'Sir Steve Redgrave, who better else to host the evening'
0:32:46 > 0:32:50where you've got medal-winners in every possible Olympic discipline to come together?
0:32:53 > 0:32:57Down in the kitchen, there's no let-up for the chefs.
0:32:57 > 0:32:59Still got loads to do.
0:32:59 > 0:33:02It's all I've said for the last two days.
0:33:02 > 0:33:05And there's still no sign of any extra fryers.
0:33:06 > 0:33:09Hoping to urge the chefs onto the finish line,
0:33:09 > 0:33:13Matthew makes a very inspirational visit to the kitchen.
0:33:13 > 0:33:18Chefs, if I might introduce you to the legendary Sir Steve Redgrave.
0:33:18 > 0:33:21This is Colin McGurran, who's doing the first course, Phil Howard...
0:33:21 > 0:33:23- Pleased to meet you.- ..Simon Rogan,
0:33:23 > 0:33:25- and Daniel Clifford.- Hello.
0:33:25 > 0:33:27Am I a little bit overdressed for here,
0:33:27 > 0:33:30or should I have a tray with me, ready to take some food?
0:33:30 > 0:33:32I've got an apron for you if you want it.
0:33:32 > 0:33:34You're looking pretty calm to me at the moment.
0:33:34 > 0:33:37Is it everyone else that's running around like headless chickens?
0:33:37 > 0:33:40No, let's not mention chicken.
0:33:40 > 0:33:44I've got no idea what's on the menu, so it'll all be a surprise to me.
0:33:44 > 0:33:48But have you seen the guest list? Do you know who's coming tonight?
0:33:48 > 0:33:51I have a guest list here of the great and good of sport,
0:33:51 > 0:33:54so I'll to leave that with you, so you can flick through it.
0:33:54 > 0:33:57- I'm sure you'll do us all proud tonight.- Thank you very much.
0:33:57 > 0:34:01- It will inspire you. - See you later. Perform well.
0:34:01 > 0:34:04- Take care.- See you, guys. - See you soon.
0:34:05 > 0:34:08I kind of knew there was going to be some big names in there.
0:34:08 > 0:34:11Duncan Goodhew, don't get a bigger name than that.
0:34:11 > 0:34:14Jonathan Edwards, Matthew Pinsent, don't get bigger than him.
0:34:14 > 0:34:15It's now a bit more real, isn't it?
0:34:15 > 0:34:18To me, Steve Redgrave, it's a massive highlight.
0:34:18 > 0:34:22That's what we're doing it for, why we're working the hours we're doing
0:34:22 > 0:34:25and putting the pressure and the time and the love into our dishes,
0:34:25 > 0:34:27so we can honour these people for what they've done.
0:34:27 > 0:34:29They're true sporting heroes.
0:34:29 > 0:34:32I'm in the business of pleasing people.
0:34:32 > 0:34:34You don't get a more honourable group of people
0:34:34 > 0:34:38to try and please than are coming tonight, and that's really special.
0:34:38 > 0:34:41It's 3pm, and the banqueting hour is approaching fast.
0:34:45 > 0:34:48Just whack it on there.
0:34:48 > 0:34:50- Thanks for this, you're a lifesaver. - No problem.
0:34:50 > 0:34:54The fryers have arrived, but now Daniel is really up against it.
0:34:59 > 0:35:02There's a few issues where I plug them in, as we've power issues now.
0:35:02 > 0:35:05- You all right? - HE GRUNTS
0:35:07 > 0:35:12If these fryers don't work, it's game over for Daniel.
0:35:13 > 0:35:16- Right, they're both working now. - BLEEP.- OK, come on.
0:35:21 > 0:35:25QUARTET PLAYS: "Water Music" by Handel
0:35:26 > 0:35:31Outside the old Royal Naval College, guests have started to arrive.
0:35:31 > 0:35:34Glynn Purnell and Nigel Haworth are the first veteran chefs to show up,
0:35:34 > 0:35:37closely followed by Jason Atherton.
0:35:37 > 0:35:39It's so exciting, you know, you see the guests arriving.
0:35:39 > 0:35:42There's VIPs from the Olympian world
0:35:42 > 0:35:45and it's just going to be such a sensational dinner.
0:35:45 > 0:35:48The guest list is studded with Olympic legends -
0:35:48 > 0:35:53Tessa Sanderson with her two proteges, Jamaal and Holly,
0:35:53 > 0:35:54Sir Matthew Pinsent,
0:35:54 > 0:35:56Steve Backley,
0:35:56 > 0:35:58Jonathan Edwards,
0:35:58 > 0:36:00Sir Duncan Goodhew,
0:36:00 > 0:36:01Dame Kelly Holmes
0:36:01 > 0:36:05and Tommy Godwin, with daughter Kay.
0:36:07 > 0:36:09At 91 years of age,
0:36:09 > 0:36:11I couldn't believe that I'd ever be invited
0:36:11 > 0:36:13to such a wonderful occasion,
0:36:13 > 0:36:16but it's absolutely mind-blowing. Wonderful.
0:36:16 > 0:36:19It's always nice to get together with a few old friends
0:36:19 > 0:36:22and talk about the old days, when we were winning medals.
0:36:22 > 0:36:26I'm really, really excited. I mean, it's an amazing venue.
0:36:26 > 0:36:29It's all in the Olympic and Paralympic spirit, isn't it?
0:36:29 > 0:36:32Badminton medallist Gail Emms
0:36:32 > 0:36:34arrives with weightlifting hopeful Zoe Smith.
0:36:34 > 0:36:35I get to let my hair down obviously
0:36:35 > 0:36:38and it's quite nice to see other Olympic athletes
0:36:38 > 0:36:39doing the same thing.
0:36:39 > 0:36:42The glittering collection of Olympians, Paralympians
0:36:42 > 0:36:45and athletes includes dressage medallist Lee Pearson,
0:36:45 > 0:36:47sprinter Andrew Osagie,
0:36:47 > 0:36:49bob skeleton medallist Amy Williams
0:36:49 > 0:36:52and power lifter Roxan Luckock
0:36:54 > 0:36:57Our veteran chefs are the only ones who can understand
0:36:57 > 0:37:00what cooking tonight might be like.
0:37:00 > 0:37:02I've cooked at two banquets now.
0:37:02 > 0:37:04The attention, the adrenalin, the excitement.
0:37:04 > 0:37:06I mean, it's a fantastic atmosphere in here,
0:37:06 > 0:37:09but I bet the atmosphere in the kitchen is off the scale.
0:37:12 > 0:37:15This is the time when you bring everything together and nail it.
0:37:15 > 0:37:19There's 20 components on the plate and they've got to be thrown in the air, juggled,
0:37:19 > 0:37:21and put on the plate at the right time.
0:37:21 > 0:37:23So this is sort of stressy time.
0:37:23 > 0:37:26Colin's ready to take his dish to the plating up room.
0:37:26 > 0:37:29The next big job for me is to get these upstairs.
0:37:29 > 0:37:31There's a lot of effort gone into them.
0:37:31 > 0:37:33Going up and down, you could break them.
0:37:33 > 0:37:36They're just dry bark, really, so they can crumble.
0:37:36 > 0:37:40Colin's quail in the woods is not just top-notch cooking,
0:37:40 > 0:37:43but drama on a plate. The challenge for the banquet
0:37:43 > 0:37:47will be managing all the delicate ingredients last minute.
0:37:47 > 0:37:50Colin is the first to familiarise himself
0:37:50 > 0:37:54with service HQ for the night - the plating up area.
0:37:54 > 0:37:57I'm ready to go, like a racehorse!
0:37:57 > 0:37:59Ready to bolt, you know? All ready.
0:37:59 > 0:38:04After months of hard work, it's now down to just four chefs
0:38:04 > 0:38:07to deliver their inventive dishes perfectly.
0:38:08 > 0:38:10I'm excited about the food.
0:38:10 > 0:38:12There's been this whole competition going on.
0:38:12 > 0:38:15Some amazing chefs have been put under a huge amount of pressure,
0:38:15 > 0:38:17a bit like being in the Olympics.
0:38:17 > 0:38:20I'm looking forward to seeing what they can produce.
0:38:22 > 0:38:26With the guests taking their seats, all four chefs have come together
0:38:26 > 0:38:29in the plating up room for the start of the banquet.
0:38:29 > 0:38:31Service is about to begin,
0:38:31 > 0:38:35as Sir Steve Redgrave opens the ceremony.
0:38:35 > 0:38:38Good evening and welcome to the Olympic banquet.
0:38:39 > 0:38:43Our greatest athletes will soon be going for gold,
0:38:43 > 0:38:46just as our national chefs
0:38:46 > 0:38:49have been battling it out to cook for us this evening.
0:38:50 > 0:38:52I need more plates.
0:38:52 > 0:38:55- I'm doing one board for one, yeah? - That's correct.
0:38:55 > 0:38:58The first stage of the dish with the filo de brick,
0:38:58 > 0:39:02black garlic cream, cress and horseradish pearls is ready.
0:39:02 > 0:39:04OK, service. Keep everyone here, please.
0:39:04 > 0:39:07Yep. So far, so good.
0:39:08 > 0:39:11Time is of the essence as the miso-glazed quail
0:39:11 > 0:39:13must get to the tables hot.
0:39:13 > 0:39:16And in the middle, the leg.
0:39:16 > 0:39:18- And the breast just either side? - Yeah.
0:39:18 > 0:39:20Over the last few months,
0:39:20 > 0:39:25they've been putting in blood, sweat and tears, desire and passion.
0:39:25 > 0:39:28You'll experience here the work of the greatest talents within food.
0:39:28 > 0:39:31Finally, the riskiest element of the dish -
0:39:31 > 0:39:34perfectly fried quail eggs
0:39:34 > 0:39:36in a delicate tempura batter.
0:39:36 > 0:39:39- It's in, yeah? The eggs are in?- Yeah.
0:39:39 > 0:39:42Whatever you do, these eggs are fragile, OK?
0:39:42 > 0:39:45So thank you to the Great British Menu
0:39:45 > 0:39:48and let the Olympic banquet begin.
0:39:48 > 0:39:50APPLAUSE
0:39:50 > 0:39:53I think we're all intrigued with what's going to come out.
0:39:53 > 0:39:56The presentation, the taste.
0:39:56 > 0:39:59I'm expecting it to be one of the best meals ever.
0:39:59 > 0:40:04- OK, ready to go?- Yes, please. - OK, that board's ready.- Go, go.
0:40:04 > 0:40:06- OK, start picking up guys.- Go, go.
0:40:06 > 0:40:09OK, pick up these plates, please. OK, let's go.
0:40:13 > 0:40:16The first plates of the night are out.
0:40:19 > 0:40:23The final theatrics of the dish are left to the staff.
0:40:27 > 0:40:29APPLAUSE
0:40:34 > 0:40:38Sounds like they just dropped in the dry ice, Colin.
0:40:40 > 0:40:43Well, there can be no other reaction, other than wow!
0:40:43 > 0:40:47- Come on, come on.- Ready to go. - Service!
0:40:47 > 0:40:50Get rid of this, front of house. Go on, two plates.
0:40:55 > 0:40:57Looks good enough to eat, doesn't it?
0:40:57 > 0:41:01Colin's wife, Becky, knows just how much hard work
0:41:01 > 0:41:03has gone into this moment.
0:41:03 > 0:41:06He did really well. I'm so proud. It's delicious.
0:41:06 > 0:41:08He'll be really happy with the way it ended up.
0:41:08 > 0:41:11- OK, you can go now guys.- Let's go.
0:41:11 > 0:41:13Colin, well done.
0:41:13 > 0:41:16Every single piece of quail was immaculate.
0:41:16 > 0:41:18Great plate. Great, great plate.
0:41:18 > 0:41:22Olympic diver Nick Robinson-Baker played a big part
0:41:22 > 0:41:23in inspiring Colin to win.
0:41:23 > 0:41:25I didn't quite expect it to be amazing.
0:41:25 > 0:41:28You've got a forest on a plate there.
0:41:28 > 0:41:29The food was fantastic, the scent,
0:41:29 > 0:41:31the steam that came out, you know, the mist.
0:41:31 > 0:41:33It was awesome.
0:41:33 > 0:41:37To have a warm quail's egg, but have it melt in your mouth,
0:41:37 > 0:41:39That was... Big tick!
0:41:39 > 0:41:42Looking down the table, everyone's like, "Wow!"
0:41:42 > 0:41:46From a starting point of view, it had all the theatre.
0:41:46 > 0:41:47It was fantastic, I thought.
0:41:47 > 0:41:49It's a thumbs up from me.
0:41:49 > 0:41:54Veteran Nigel Howarth judged Colin harshly on this dish in the heats.
0:41:54 > 0:41:56So does he think it's a worthy winner today?
0:41:56 > 0:41:59Colin!
0:41:59 > 0:42:01- That was...- Better?
0:42:02 > 0:42:05Hand on heart, Colin, that was so, so good.
0:42:05 > 0:42:09You had the foliage and the dry ice. It was very dramatic and, you know,
0:42:09 > 0:42:13- it's got to have a ten tonight, Colin. It's going to be- THE- dish.
0:42:13 > 0:42:16- That's what I like to hear. Thank you very much.- It was superb.
0:42:16 > 0:42:19Hope you enjoy the rest of the evening. Thank you very much.
0:42:19 > 0:42:23Nigel's verdict was a ten out of ten, which is great to hear.
0:42:23 > 0:42:24It's had a hard time,
0:42:24 > 0:42:27and to perfect it was a nightmare, but a pleasure as well.
0:42:28 > 0:42:33The starter's gone down extremely well, so bring on the next course.
0:42:33 > 0:42:37But is Phil on top of his service strategy?
0:42:37 > 0:42:40- There's the soup. The soup, right? - Yeah.- It's hot.
0:42:40 > 0:42:43Don't let it boil, but nice and hot.
0:42:43 > 0:42:45Right, they want to go over there, actually.
0:42:45 > 0:42:47Yeah, it's the sweaty moment.
0:42:47 > 0:42:50It's just hard. It's logistics and space.
0:42:50 > 0:42:54We've got cold, hot, smoked things. It's just getting an order of service so it flows.
0:42:54 > 0:42:56Particularly after Colin nailed it so well.
0:42:56 > 0:42:58Where's the waiting staff? Down there?
0:42:58 > 0:43:01- Jose? Are you ready to go? - Yes, chef.
0:43:01 > 0:43:03We're going to go in two minutes, OK? Two minutes.
0:43:03 > 0:43:06While guests relax in the hall, in the service area,
0:43:06 > 0:43:09there's confusion over how to deliver the dish.
0:43:09 > 0:43:13- We're going to pick up the plate from here?- Yes. The main from there.
0:43:13 > 0:43:15- But the plates are going to be down there.- Oh, yeah.
0:43:15 > 0:43:19- OK, where's that squeeze of lemon oil? Oh, stop, stop.- Lemon?
0:43:19 > 0:43:20Lemon oil.
0:43:20 > 0:43:23With 100 plates to get out and so many elements to get right
0:43:23 > 0:43:26on each of them, a speedy service is key.
0:43:26 > 0:43:29OK, they're coming.
0:43:29 > 0:43:32- OK, come through, please. - Tray on the side, please.
0:43:32 > 0:43:36More soup coming, please. Come on, let's have it.
0:43:36 > 0:43:39Stick to a system, please. Just put a dot of lemon oil in each of these.
0:43:39 > 0:43:42Thank you. We need two on each tray, full of smoke.
0:43:42 > 0:43:45Last to plate are the smoke-filled cloches,
0:43:45 > 0:43:49which must go to the tables quickly for maximum effect.
0:43:49 > 0:43:50Bring it over here. Carry it.
0:43:50 > 0:43:52With one final push,
0:43:52 > 0:43:55Phil's innovative mackerel dish makes it out.
0:43:55 > 0:43:56Go, go.
0:44:09 > 0:44:11APPLAUSE
0:44:15 > 0:44:17What is that?
0:44:17 > 0:44:18I can smell it.
0:44:18 > 0:44:22Just lift it up and smell it now, before it goes away.
0:44:22 > 0:44:24Oh!
0:44:24 > 0:44:26Outside, the course is going down well.
0:44:26 > 0:44:31- But behind the scenes, there are problems.- Come on! Next tray!
0:44:31 > 0:44:34OK, service! Let's have you. Come through, please.
0:44:34 > 0:44:36We're waiting for waiters.
0:44:39 > 0:44:41Come on, come on!
0:44:41 > 0:44:42They're coming. Go.
0:44:42 > 0:44:46OK, here we go. Tray down, please.
0:44:46 > 0:44:48While Phil battles to get his dish out,
0:44:48 > 0:44:50Daniel's a bit overcome on cloche duty.
0:44:50 > 0:44:51HE COUGHS
0:44:51 > 0:44:54- All right there?- Oh,- BLEEP! - That was harsh.
0:44:54 > 0:44:57Just one last table. Trays going round the other side, thank you.
0:44:57 > 0:45:00Last table. Nice big smiles. Well done.
0:45:05 > 0:45:08Every single element of that dish was absolutely spot on.
0:45:08 > 0:45:11Now, either he's a really, really canny fellow
0:45:11 > 0:45:14or he's phenomenally lucky, but I suspect he's the former.
0:45:14 > 0:45:16Phil Howard always pulls it off.
0:45:16 > 0:45:19I mean, he's a wonderful, reliable, fantastic chef.
0:45:19 > 0:45:22I just think it's a very brave dish.
0:45:22 > 0:45:23But delicious.
0:45:23 > 0:45:26Phil's course has gone down particularly well
0:45:26 > 0:45:27with his wife, Jenny.
0:45:27 > 0:45:30Oh, I'm really proud of him.
0:45:30 > 0:45:34He's put so much effort into doing the dish this evening
0:45:34 > 0:45:35and the whole series.
0:45:35 > 0:45:38There's one special guest Phil is keen to hear from -
0:45:38 > 0:45:42Olympic legend Steve Backley, who inspired him to go all the way.
0:45:42 > 0:45:46Absolutely stunning. It was a complicated dish you did there.
0:45:46 > 0:45:48- A lot going on.- Yeah, there is.
0:45:48 > 0:45:51- There were five different things. - Yeah, lots of stuff going on.
0:45:51 > 0:45:55And to throw all those balls up in the air and keep hitting them,
0:45:55 > 0:45:58and try and catch them all at the right time is not easy.
0:46:00 > 0:46:04Back downstairs, it's all hands on saucepans for Daniel.
0:46:04 > 0:46:07Right, boys. We've got to saute this,
0:46:07 > 0:46:10and basically we've got to put it all into nice little piles.
0:46:10 > 0:46:13Daniel's slow-poached chicken with sweetcorn egg
0:46:13 > 0:46:17and wilted spinach and peas wowed judges in the final.
0:46:17 > 0:46:21But this intensely intricate dish has been a monster to prepare.
0:46:21 > 0:46:23With all six elements to plate up perfectly,
0:46:23 > 0:46:26the real work is only just beginning.
0:46:26 > 0:46:29Right, can we get some kitchen help down here, please?
0:46:29 > 0:46:31'I've got no choice. I'm not going to fail now.'
0:46:31 > 0:46:34I just want to do the best I can.
0:46:34 > 0:46:37So it's all hands to the deck now and let's get sorted out
0:46:37 > 0:46:39and make this event happen.
0:46:39 > 0:46:41Two-time main course winner Tom Kerridge
0:46:41 > 0:46:43knows exactly how Daniel's feeling.
0:46:43 > 0:46:46When you're sending the main course for a banquet like this,
0:46:46 > 0:46:49this is when the pressure's really on.
0:46:49 > 0:46:51He's seen two courses already been sent.
0:46:51 > 0:46:54Daniel will be focused, he'll be determined.
0:46:54 > 0:46:57This is Daniel's time, This will be amazing.
0:46:57 > 0:47:00We need to butter the spinach, add the chicken and the spinach,
0:47:00 > 0:47:02season it up, get it into the mould
0:47:02 > 0:47:05To have these three boys helping, it's just like...
0:47:05 > 0:47:07- I want to take them home, actually. - Oh, really?
0:47:07 > 0:47:11Already upstairs, the centrepiece of Daniel's dish - the chicken ballotine -
0:47:11 > 0:47:15is waiting to be flash-fried before service.
0:47:15 > 0:47:18Message from Daniel - he wants these in in seven minutes.
0:47:18 > 0:47:22- Seven minutes from now. - Dropped in. From now.
0:47:22 > 0:47:25Without knowing what the chefs are up against, guests' expectations
0:47:25 > 0:47:27are extremely high.
0:47:27 > 0:47:29I enjoyed the fish course particularly,
0:47:29 > 0:47:33but the main - that is a great anticipation.
0:47:33 > 0:47:34I'm looking forward to it.
0:47:34 > 0:47:36The popcorn, wings and vegetables,
0:47:36 > 0:47:38which were prepped in the main kitchen,
0:47:38 > 0:47:41have come together upstairs in the plating room.
0:47:41 > 0:47:43All Daniel needs to do before service,
0:47:43 > 0:47:46is check that his chicken ballotine is good to go.
0:47:46 > 0:47:48- Ready?- One minute, chef.
0:47:48 > 0:47:49SIZZLING
0:47:49 > 0:47:52Can we just have some quiet, please?
0:47:52 > 0:47:54Phil's going to put the spinach on, he's going to do the puree,
0:47:54 > 0:47:56I'll come along, put the chicken on.
0:47:56 > 0:47:59Put them over there chief. Put them there.
0:47:59 > 0:48:02With the first lot of chicken done, they're off.
0:48:02 > 0:48:03Let's go.
0:48:03 > 0:48:07- Can you bring a tray of cannelloni over, please?- Eight cannelloni.
0:48:07 > 0:48:09Have you got the four sauces?
0:48:09 > 0:48:12Delivery of the Daniel's Olympic main course is underway.
0:48:12 > 0:48:16- Don't- BLEEP.- Stay there. Come here. Don't- BLEEP.
0:48:16 > 0:48:17At this present moment in time,
0:48:17 > 0:48:20he's probably a three-headed monster,
0:48:20 > 0:48:24trying to turn out the chicken dish of the century.
0:48:24 > 0:48:26Just let her go, mate. Let her go.
0:48:26 > 0:48:28How are we doing?
0:48:30 > 0:48:33Finally, the dish goes out.
0:48:33 > 0:48:35It may be mayhem in the kitchen,
0:48:35 > 0:48:38but it's smooth as silk in the Painted Hall.
0:48:38 > 0:48:40GUESTS CHATTER
0:48:44 > 0:48:48There's still a vital detail for Daniel to remember.
0:48:48 > 0:48:51We need spray, spray, spray. Jose, spray!
0:48:51 > 0:48:55The inventive chicken spray is Daniel's finishing touch.
0:48:58 > 0:49:00It's fantastic.
0:49:00 > 0:49:03He just really gave another dimension.
0:49:03 > 0:49:07The phenomenal aroma of roast chicken.
0:49:07 > 0:49:10EXCITED CHATTER
0:49:11 > 0:49:13I couldn't quite work out from the menu
0:49:13 > 0:49:19what would be presented to us and it's absolutely fantastic.
0:49:20 > 0:49:22That's amazing.
0:49:22 > 0:49:24I'm happy with this.
0:49:24 > 0:49:25Wow!
0:49:25 > 0:49:27Just started eating it.
0:49:27 > 0:49:30The chicken has got a little egg in the middle
0:49:30 > 0:49:32and I just think it's amazing.
0:49:32 > 0:49:34With only the first plate served,
0:49:34 > 0:49:37there's still some pain ahead for Daniel.
0:49:37 > 0:49:40Come on, run, run!
0:49:40 > 0:49:42- BLEEP.- Second team, come on.
0:49:42 > 0:49:45- All they've got to do is- BLEEP- carry the trays.
0:49:45 > 0:49:48- Jose, can you whip their- BLEEP? - Come on, chief.- Go, go, go.
0:49:48 > 0:49:50These can go, these can go.
0:49:50 > 0:49:52As if things aren't bad enough,
0:49:52 > 0:49:56the chicken being finished down the corridor is driving Daniel crazy.
0:49:56 > 0:49:59I need more chicken. I need more chicken, Phil.
0:50:01 > 0:50:05Right, can I have some waiters, please?
0:50:05 > 0:50:07Come round, come round and take the food.
0:50:07 > 0:50:09- Jose, next table.- 15.- 15.
0:50:09 > 0:50:12Chicken! Chicken!
0:50:12 > 0:50:16The task feels never ending as the numbers of delivered dishes rise.
0:50:16 > 0:50:20And so does service stress levels.
0:50:20 > 0:50:22Go, go, come on!
0:50:22 > 0:50:25- Is that the last one? - No, there's one table.
0:50:27 > 0:50:29You do the second lot, I'll do the first lot.
0:50:29 > 0:50:31Go! Go!
0:50:32 > 0:50:34- Well done, chef, this is the last table.- Go!
0:50:35 > 0:50:37APPLAUSE
0:50:37 > 0:50:38Well done, brother.
0:50:38 > 0:50:40Thank you, chief.
0:50:40 > 0:50:44The popcorn, I've never had chicken popcorn.
0:50:44 > 0:50:47That was really lovely.
0:50:47 > 0:50:50It was crunchy, it had a nice taste.
0:50:50 > 0:50:51I quite liked it.
0:50:51 > 0:50:54Wonderful. Absolutely...
0:50:56 > 0:50:58..top of the pops for the night, that.
0:51:00 > 0:51:03That dish definitely pushed boundaries with the main course.
0:51:03 > 0:51:05The presentation was brilliant
0:51:05 > 0:51:08and I don't think the textures could have been any more perfect.
0:51:08 > 0:51:11I'd love to have someone to talk me through exactly
0:51:11 > 0:51:13what's gone into it so I could appreciate it.
0:51:13 > 0:51:15Now, I'm going, "Wow, how does that happen?"
0:51:15 > 0:51:18It's really nice to try something new
0:51:18 > 0:51:19and not things you would cook at home!
0:51:19 > 0:51:22Daniel got ten out of ten in finals week and for me,
0:51:22 > 0:51:24definitely a ten out of ten again.
0:51:24 > 0:51:26Absolutely stunning dish.
0:51:26 > 0:51:29Do you know, he should be so proud of what he served this evening.
0:51:31 > 0:51:34I can't believe it's done now.
0:51:34 > 0:51:36To serve 100 people to that standard, hot,
0:51:36 > 0:51:40the credit goes to all of them, everybody, the waiters, everybody.
0:51:40 > 0:51:42You can see a different Daniel now. Daniel is a happy man.
0:51:42 > 0:51:46Daniel has a brief moment to enjoy the atmosphere in the hall
0:51:46 > 0:51:50and his girlfriend, Debbie, can't resist saying hello.
0:51:50 > 0:51:53- Fantastic! Well done. - Good?- Beautiful.
0:51:53 > 0:51:55- Absolutely beautiful.- Good.
0:51:55 > 0:52:00It's D-Day for dessert as Simon sets out his station for the finale.
0:52:01 > 0:52:06Simon's innovative dish of poached pears with anise hyssop snow,
0:52:06 > 0:52:08sweet cheese ice cream and rosehip syrup
0:52:08 > 0:52:12is an incredibly unusual combination of textures and flavours.
0:52:12 > 0:52:15We were having a discussion about what's coming out for dessert
0:52:15 > 0:52:18and I've heard a few things about it, how groundbreaking it is
0:52:18 > 0:52:22and modern and pushing boundaries, so I'm excited. Pear's my favourite fruit.
0:52:22 > 0:52:25- Sort of elongated, yeah? - Small pieces.
0:52:25 > 0:52:26I think so, yeah.
0:52:26 > 0:52:30To get the dish out, the production line needs to move at a pace,
0:52:30 > 0:52:32so it's all hands on deck.
0:52:32 > 0:52:35Take another container and do what I do on the other side.
0:52:35 > 0:52:38Four quite nice bits and then a few crumbs.
0:52:38 > 0:52:41The actual plating the dessert is very natural, very rustic,
0:52:41 > 0:52:44so it's not all about precision.
0:52:44 > 0:52:46It's about the flavours, the freshness
0:52:46 > 0:52:49and just that natural look to it.
0:52:49 > 0:52:52And to add to the look, rosehip syrup.
0:52:52 > 0:52:54Si, is that all the plates there?
0:52:54 > 0:52:56Yeah, that's it.
0:52:56 > 0:52:59Go round them and round then again if there's loads left over.
0:52:59 > 0:53:01As there's no blast chiller to hand for service,
0:53:01 > 0:53:04the snow and ice cream will arrive last minute,
0:53:04 > 0:53:06but there are other concerns too.
0:53:06 > 0:53:10I've never made this dish in such numbers before,
0:53:10 > 0:53:13so although I quadrupled and doubled and did whatever,
0:53:13 > 0:53:15which I thought was enough,
0:53:15 > 0:53:18looking at it, I'm thinking, "Is that enough?"
0:53:18 > 0:53:20Snow is on its way but it'll only be a matter of minutes
0:53:20 > 0:53:23before it turns to slush.
0:53:23 > 0:53:25- Are we ready to go?- I think so.
0:53:25 > 0:53:28One. Eight for the top table.
0:53:28 > 0:53:33With speed being so crucial to the perfection of the dish
0:53:33 > 0:53:34and the worry about quantities,
0:53:34 > 0:53:38will Simon's Zen-like veneer finally crack?
0:53:38 > 0:53:40Come on, let's go, let's go.
0:53:40 > 0:53:43What are they doing? Come on.
0:53:43 > 0:53:46As soon as they've got green on it, go. Next one.
0:53:46 > 0:53:49It's delivery time for dessert.
0:53:49 > 0:53:53EXCITED CHATTER
0:53:55 > 0:53:58Oh! That's amazing.
0:53:58 > 0:54:01Sweet cheese ice cream. I like that.
0:54:01 > 0:54:04Deliciously silky texture.
0:54:04 > 0:54:05It's very nice.
0:54:05 > 0:54:09The balance of flavours on that dish is just tremendous
0:54:09 > 0:54:12and even Steve Redgrave was going, "Ooh, wow!"
0:54:12 > 0:54:17Rosehip, the whole thing is just really a beautiful journey
0:54:17 > 0:54:19on the palate. Lovely.
0:54:19 > 0:54:22One person in the room particularly appreciates
0:54:22 > 0:54:27just how much getting this right means - Simon's partner, Penny.
0:54:27 > 0:54:29Extremely proud.
0:54:29 > 0:54:31To see it now come to fruition has been brilliant.
0:54:31 > 0:54:34Absolutely delicious tonight to eat it.
0:54:34 > 0:54:37With the first desserts delivered and going down a treat at the table,
0:54:37 > 0:54:41it's still madness behind the scenes.
0:54:41 > 0:54:42Another snow please.
0:54:42 > 0:54:45- Jose, what's next?- 16.- Waiters, oi!
0:54:45 > 0:54:47- Come on!- Chief!- Oi!
0:54:47 > 0:54:52- Here!- Let's go, let's go, please. We've got to be faster.
0:54:52 > 0:54:55Only half the guests have been served.
0:54:55 > 0:54:58Simon's fears about quantity may be coming true.
0:54:58 > 0:55:02Too much, but too much, little bit less. Little bit less.
0:55:02 > 0:55:05- Got some more snow? - Another ice cream, please?
0:55:05 > 0:55:06Ice cream, ice cream!
0:55:06 > 0:55:10The particular combination of the tastes is amazing.
0:55:10 > 0:55:14Every bite I had a different taste of something different,
0:55:14 > 0:55:17so I didn't know what I was tasting. It was just mouth-watering.
0:55:17 > 0:55:18My last one.
0:55:18 > 0:55:23- Bosh, bosh, bosh, Tosh! - Just go! Shall we go get a beer?
0:55:23 > 0:55:24APPLAUSE
0:55:28 > 0:55:32It was lovely. The ice cream, I've never tasted anything like it.
0:55:32 > 0:55:36Sweet cheese ice cream. Beautiful!
0:55:36 > 0:55:38Tessa Sanderson's protege, Jamaal,
0:55:38 > 0:55:41was personally invited to the banquet by Simon.
0:55:41 > 0:55:43Everybody can tell you chicken is my favourite meal
0:55:43 > 0:55:47but after tasting that dessert, wow! Give me that dessert any day.
0:55:48 > 0:55:52It was part of the magnificent meal for all the guests
0:55:52 > 0:55:55and I'm really honoured to have worked with the three guys
0:55:55 > 0:55:57over the last couple of days
0:55:57 > 0:55:59and it's been one of the highlights of my career so far
0:55:59 > 0:56:01and I've loved every minute.
0:56:03 > 0:56:07The Great British Menu banquet has come to a close.
0:56:07 > 0:56:08TAPPING ON GLASS
0:56:08 > 0:56:12Ladies and gentlemen, I hope you've enjoyed this evening.
0:56:12 > 0:56:16It's been a fantastic occasion. I hope you enjoyed the food.
0:56:16 > 0:56:19The chefs have done us absolutely proud.
0:56:19 > 0:56:22I think we should listen the applause they deserve.
0:56:22 > 0:56:24So, our chefs.
0:56:24 > 0:56:26APPLAUSE AND CHEERING
0:56:37 > 0:56:40I think what was so exceptional about tonight
0:56:40 > 0:56:44is that, although the food was innovative and unusual,
0:56:44 > 0:56:48it was still good food. It was gastronomic heaven.
0:56:50 > 0:56:53The food, I mean you saw it.
0:56:53 > 0:56:56Let me tell you, however good it looked,
0:56:56 > 0:56:59it tasted even better!
0:56:59 > 0:57:02The first dish we had, it came with a forest!
0:57:02 > 0:57:05- Pudding!- The pudding!
0:57:05 > 0:57:08Popcorn! Who has popcorn and chicken?
0:57:08 > 0:57:10Sweet cheese ice cream.
0:57:10 > 0:57:13- I've enjoyed the whole night. - We thought that was lovely.
0:57:13 > 0:57:16Everyone to be in the same room together ahead of 2012
0:57:16 > 0:57:20and the London games, it's just been an amazing evening.
0:57:20 > 0:57:23We did give them a great dinner tonight,
0:57:23 > 0:57:25I know that, and there's been lots of compliments
0:57:25 > 0:57:30but there were four fantastic dishes that constituted a great meal.
0:57:30 > 0:57:32- That was fantastic. - Hello. You all right?
0:57:32 > 0:57:35I think the favourite part of tonight
0:57:35 > 0:57:39was walking towards the guests and the round of applause
0:57:39 > 0:57:41was just, like, quite a humbling experience
0:57:41 > 0:57:44and it was worth all the hard work over the six months.
0:57:44 > 0:57:47For everyone to stand up and appreciate what we've done
0:57:47 > 0:57:49makes it worthwhile.
0:57:49 > 0:57:52I was running round like an absolute nutcase but I loved it.
0:57:52 > 0:57:53I absolutely loved it.
0:57:53 > 0:57:55- Absolutely delicious, all of it. - Yeah?
0:57:55 > 0:57:58'Banquet's over, I'm relieved,
0:57:58 > 0:58:01happy and also a big sense of pride
0:58:01 > 0:58:06that I've accomplished such a massive thing in my life
0:58:06 > 0:58:09and it got a gold medal in my eyes, so I'm really chuffed to bits.
0:58:09 > 0:58:13This is almost like the start of our Olympic journey, you know?
0:58:13 > 0:58:17We've got future Olympians, current Olympians, past Olympians,
0:58:17 > 0:58:21all sat there in front of us, so roll on 2012, let's have it.
0:58:21 > 0:58:24- ALL: Cheers. - It's over.- Well done.
0:58:47 > 0:58:50Subtitles by Red Bee Media Ltd