Central Dessert Great British Menu

It's crunch time here on Great British Menu

for three of the central region's superstar chefs.

Got my war paint on, I'm going for gold here.

Trying anyway!

Award-winning Daniel Clifford, daring Paul Foster

and returning champion Aktar Islam are locked in battle

for the chance to cook at a spectacular Olympic feast.

Yesterday saw Daniel push himself to the absolute limit

with a revolutionary take on roast chicken.

Starting to think I've done too much.

A risk that paid off with a perfect 10.

I ain't going to mess around, mate. I almost started crying.

Leaving last year's winner trailing behind with just six.

I need a miracle so I think it's down into the kitchen on my knees

and I'll have to pray like I've never prayed before.

Today its dessert and Aktar can't afford any mistakes.

As for setting fire to a sorbet, if he pulls that off, he's getting a 10.

I won last year and I want to experience that again. This could make it or break it for me.

-It's not working.

-BLEEP.

This year's challenge is to create awe-inspiring dishes

that break new ground just like record-breaking Olympians

and the chefs have had to push themselves to the absolute limit.

I've practised and practised and practised

and it's the hardest thing I've ever done.

Forced to cook outside their comfort zones,

the chefs have sought inspiration from world-class athletes

who'll be guests of honour at the Olympic feast.

Today's the chefs' last chance to impress two-time champion Glynn Purnell

who knows winning never comes easy.

This brief is really tough but it's asking for people to excel.

Excel like an Olympian, so I'm looking for some fantastic puddings.

One of these chefs will fall at the last hurdle today.

So, last dish, then, guys. How are you feeling?

To be honest, I'm going to go in and do my best and see what happens, really.

Desserts is something none of us are that confident about.

I'm not a pastry chef.

That's not my strongest field so I've kept it to a level that I know

I can consistently deliver.

-Desserts you can go either way, really.

-Yeah.

Well in the lead with 28 points

is two Michelin-starred heavyweight Daniel Clifford,

who's tried and failed here twice before.

He's held onto the top spot all week

with risky twists on everyday ingredients

and is riding high on yesterday's result.

I knew the dish was good. I knew it was on the money, on the brief.

I was worried about pulling it off.

When I cut that chicken, I just thought to myself,

"Yeah, you're the daddy."

So, 10 yesterday. Got over the shock because I'm still in shock.

-Emotional. Emotional, very proud.

-So what are we doing?

I'm doing a roulade of raspberry and fresh cream cheese

flavoured with vanilla and tarragon.

It's going to be rolled up, served between frozen and fresh.

-Is it a daring desert?

-It is.

I think the wow factor is the elements on the plate.

I think the tarragon can overpower it.

-I think the amount you need to put in it is right.

-Is this ground-breaking?

It's ambitious because I've done some things I haven't seen before.

If the techniques work, it's going to be harmony on a plate.

If not, it's going to be a disaster.

Daniel's aiming for the top again taking raspberries and tarragon

to awe-inspiring heights in an extremely technical roulade.

He's got a lot of ingredients. He's got tarragon which is really strong

with white chocolate, raspberries.

There are big flavours that could hamper his chances.

Next up is newcomer Paul Foster with 21 points,

whose daring techniques and unusual ingredients have kept him

in second place all week and ahead of last year's champion -

a lead he needs to hang onto today.

I've got a cushion but it doesn't mean I can sit down.

Aktar's four points behind.

All it takes is for me to drop a couple and him to gain a few

and then it's really tight.

-Happy?

-Yeah, happy, excited, nervous.

-You're not in the final yet.

-No.

So we've still got a lot of pressure on the pudding so what are we cooking today?

OK.

Whipped sea buckthorn with Yorkshire rhubarb, pistachios, puffed rice,

finished with a ginger syrup.

OK. These little babies haven't done that well in the past, have they?

The judges slated them last time but I'm a massive fan of sea buckthorn.

I want to do my take on it and hopefully,

if I get through to the judges, they'll see how good it can be.

One, it's ambitious because you're using an ingredient that's been slated before.

What about the construction - is that an ambitious thing as well?

It is, yeah. It's a unique ingredient served in a unique way.

-Unique and a risk.

-You know I like taking risks.

Paul's taking a massive gamble with a previously failed ingredient,

serving foraged sea buckthorn with Yorkshire rhubarb and crispy rice.

Using sea buckthorn, Paul's taking the ultimate risk.

It's been received very badly in the past so it could either

put him straight into the final

or leave him in a taxi on the way home.

Trailing behind with 17 points is last year's champion Aktar Islam.

He's had average scores all week

and got just six points for his main course,

but won't be throwing in the towel without a fight.

I'm four points behind but that's no reason for me to give up.

I'm going to cook my dessert

and hope that I can try and make up those four points.

DANIEL LAUGHS

Got my war paint on. I'm going for gold here. I'm trying, anyway!

Ready for a battle?

Yeah, I'm going to, you know, give it 100%, have a bit of fun as well.

So, tell us, then, what are we cooking?

It's taking something simple, raspberries and chocolate.

Madagascan, good-quality chocolate, and works so well with berries.

-And there's some interesting... What's that, silk?

-Silk gel.

That goes into the sorbet, cos one of the problems,

when you're serving things like ice creams and sorbets,

you always worry about "Will it hold?"

So, with this, it's actually so good you can catch it on fire,

and it'll hold for a short period of time.

-So you're going to set it on fire?

-I'll put a little bit on there,

just to, yeah. I've got jelly going as well, but the jelly itself,

whipping it up again, so it's going to be a very light, airy jelly.

There's a few interesting little colours. What's that, silver?

Yeah, I've got to temper a bit of chocolate and get the gold,

silver and bronze in there. You'll look at it

and you'll think the Olympics.

-So this is a progressive dish, then?

-Yeah.

Aktar's looking to hold onto his crown with an Olympic-themed

raspberry and chocolate dessert,

complete with tempered chocolate medals

and a raspberry sorbet Olympic torch.

This dish is extremely ambitious for Aktar.

I'm interested to see him set a sorbet on fire.

It's got tempering, it's got whipping jelly,

it's got a lot of work into it, and it could bomb out,

or he could snatch that place in the final.

Aktar come bouncing into the kitchen with this war paint on.

Let's just hope it's not a facade. Let's hope he's up for war.

The battle has commenced in the kitchen.

Today, there are only two places on the podium.

The chef that finishes third will get nothing more than a ticket home.

So, Daniel, any tricks up your sleeve for dessert? Any sprays?

-No, no sprays today, mate.

-I suppose there's going to be something there.

How about you, Paul?

So I've got the sea buckthorn juice,

some sugar, little bit of agar to set it.

I'm going to whisk eggs into it. Really light, fluffy, velvety.

Gotcha.

You know, I've definitely got more of a savoury palette,

but this is...it's quite simple.

Yeah, but tendering chocolate, come on. That's not easy, is it?

Yeah, it's touch and go, isn't it? That's going to be an exciting part.

Let's see if I can do it.

I can only do one thing and that's go into dessert

with a very positive attitude.

Desserts are always tough for chefs and anything can happen.

Aktar, I know he took a bit of a knock with the scores he's got,

but he's last year's champion. He's not going to rest on this.

Paul's looking to hold onto his four-point lead with an extremely risky

sea buckthorn dessert, a foraged ingredient

with a citrusy flavour that could see him fall at the last hurdle.

-What's happening, Paul?

-I've got a tonne of meringues on the go.

It's quite a crucial stage at the moment, but if you want to, er,

have a taste of the sea buckthorn,

if you just look in the blender over there.

-So this is a pureed sage and apple?

-Yeah.

Should have real punch, real bags of flavour without being overpowering.

It's a lot different from the last time I tasted it,

-so, yeah.

-Good different? Bad different?

I'm not going to say that, am I? Try that, Daniel.

It's not my favourite. I'm going to be honest with you.

-Very sharp.

-I've never tried it, so this is a first for me.

Get stuck in. Hope you're impressed.

-Quite a sharp finish, hasn't it?

-Yeah. It's unique though, isn't it?

Oh, yeah. Definitely. First time I've tried it.

It's a flavour that I'll have to get used to.

But it's not one that I'd say is unpleasant.

It's a massive risk, cos if the judges don't like it,

they're not going to change their minds.

I know that it's gone down badly with the judges previously,

I've got a lot of faith in this dish.

Award-winning Daniel is taking a risk of his own.

He's been breaking culinary boundaries all week,

with radical techniques and cutting-edge ingredients,

and his dessert is no exception.

-What's happening, Daniel?

-Just about to make my roulade, chef.

-So what's in there?

-Er, this is raspberry puree.

-Yeah.

With a new gelling agent called elastic,

which basically gels straight away, but you can freeze it,

which is unheard of.

-It would normally crack if you freeze it.

-Exactly.

When you can freeze it, it opens the door to so many opportunities.

-That's it there.

-So it sets hot as well?

Yeah, it sets hot.

Oh wow, that's setting quick.

-Yeah.

-So, I've basically frozen a cream sheet.

It's like, it's been through a pasta machine

so I get it completely the same level.

What do you think to that?

-Looks very interesting.

-Paul?

It looks really good. It looks real technical

and a lot of skill involved in that.

Daniel again is cooking some really technical stuff.

He's pushing and pushing and pushing every time.

He's trying new methods, he's trying new techniques, which is fantastic.

It's exactly what we're looking for.

Daniel's not the only one taking a risk.

Self-taught Aktar's about to temper his chocolate,

something most chefs dread and have specialised pastry chefs do instead.

A thing I'm really concerned about is the tempering of the chocolate.

Hopefully that'll work out right for me, so fingers crossed.

It's always touch and go with that.

What are we trying to achieve?

It's all about the cocoa solids, getting those working.

You want to end up with a nice glossy piece of chocolate,

but it's got a crisp to it as well when it's chilled down,

which I'm going to dust with some gold, silver and bronze

-just to represent the medals. That's all, mate.

-OK.

So Paul, feel a bit nervous now

-with a couple of techniques going on around you?

-I am.

Tempering chocolate's a real skill,

and it's something that I'm not 100% comfortable with,

so, you know, Aktar, who you know, looks like he knows what he's doing.

If he pulls this off, this could really

-bring the points through for him.

-So are you nervous doing this?

Yeah, very nervous cos, you know, it is quite difficult

to get the temperatures right.

But I thought I'd have a bit of fun but take a bit of a risk as well.

How many times have you practised this?

About four times. I mean, it's just, literally,

for this I started looking into it, really.

Tempering chocolate's a difficult thing, especially in a hot kitchen.

And Aktar looks like he's fumbling his way through it.

If this doesn't pay off, he could be out.

I like to push myself, just like Olympians, to competition.

And we all want the top prize, and that is gold.

And we want to cook at that banquet. And that's what it's all about.

To seek inspiration for the competition, Aktar took a trip

to Loughborough University sports ground,

to meet paralympic athlete Dan Greaves.

-Morning, Dan.

-Morning. How you doing, all right?

-I'm good, thank you. How are you?

-Shall we go out?

-Yeah, yeah.

This is quite impressive.

Dan is a world record breaking discus thrower,

and no stranger to pushing boundaries.

There's my piece of bling, this is what keeps you motivated.

-That's amazing, that is amazing.

-This isn't difficult in my sport,

so this is what I'm going for in London.

What is it about you that classes you as a paralympian?

When I was a baby, I was born with talipes feet,

where the feet are turned in and slowly turned out to face the front,

and I've got some scar tissue on my ankles which just limits flexibility.

A lot of times, I'll be honest, I feel at a disadvantage

because, compared to some of the other guys that I'll be up against,

I don't have years of Michelin training in Michelin kitchens

and a couple of the guys I'm up against,

they're really up on their game.

I mean, obviously, you won last year, so you've got a great talent,

and I think you should take that into the competition.

Those guys are going to be chasing you

because you've got a natural talent for cooking.

I'd really just focus on what you're doing

and not on they're doing, and you'll win by a mile.

Just don't beat me today!

Not bad, Dan, but I'm going to show you how it's done.

AKTAR LAUGHS Oh, dear. I think I'm safe, aren't I?

Ooh, better.

Much better.

To show Dan where he can really excel,

Aktar takes him back to his restaurant, Lasan.

It's a familiar arena for Aktar,

and he's prepared his dessert for Dan to try.

Hope you think it's one that's worthy of winning.

Oh, that's amazing.

If you don't win with that, the judges need their heads looking at.

That is unbelievable.

One thing I've learned today from Dan is,

if I'm going to win, I've got to start thinking like an Olympian

and it's all about having that positive mindset.

I've got to think like a winner.

I'm thinking like Dan, I don't care about anyone else,

it's all about that final goal.

I want to cook at the Olympic feast,

and I'm going to start thinking like a winner.

It's the moment of truth for Aktar's tempered chocolate.

If he hasn't got the temperatures just right,

he won't achieve that crisp, glossy finish his chocolate medals need.

So will it pay off?

Chief, you're pulling out all the stops here, huh?

It's tempered beautifully, huh?

Thank you, chef. Thank you, thank you.

It's nice and glossy, huh? You happy with it?

The fact that it's tempered, that's a major achievement for me.

My biggest fear at the moment is my dessert not hitting the notes,

and, you know, Aktar knocking me out the park.

Daniel's using tarragon to flavour his dish,

a pungent herb not often paired with raspberries.

So, Daniel, what's happening?

What I've done is, just for a little bit of garnish,

I've basically dried the tarragon out in the microwave,

and just dusted it with icing sugar.

Tarragon's got a real strong, aniseed flavour.

And Daniel's already using it in his roulade.

I'm worried that putting more on top could overpower the dish.

Aktar's taking a big gamble too.

Aktar, what interesting things have you got going on here?

Just whipping that jelly up, so I've set it.

I've made it like a normal jelly, then I've put it back into this,

just getting some air whipped into that jelly.

And we're going to set it again.

-It'll re-set once you've whipped it?

-Yeah. It'll be put into trays,

back in the fridge, cool it down, and it'll set again

just like a jelly. It'll be so much lighter.

I'm interested to see the sorbet, setting the sorbet on fire.

Yeah, I meant to try it with a bit of alcohol on it

-and it worked well, so...

-You carry on, I'll leave you to it.

-OK, mate.

Whipped jelly's something I haven't seen before.

I'm just concerned whether it's going to re-set.

And as for setting fire to a sorbet,

if he pulls that off, he's getting the ten.

First to plate up today is Paul.

He pipes on the controversial sea buckthorn,

makes small peaks of meringue,

then he scatters the plate with crunchy rhubarb

before burning his meringue.

And finishing his plate with pistachios, crispy rice

and a drizzle of ginger syrup.

Now, Paul.

So, Paul, this is your last chance to make the final.

Yep, erm, and I think it's worthy of going through.

I'm very happy with it.

-Shall we go and have a taste?

-Yep, let's go.

-Let's go.

What will Glynn make of Paul's risky sea buckthorn dessert?

Has he done enough?

The sea buckthorn, you know, it's a big risk.

You know, the judges had it before, I don't think it panned off.

Hopefully, if I'm fortunate enough to get through to tomorrow,

they're going to love it.

Your balls are on the line, not mine. What do you think?

-Is that better than yours?

-I found it a bit rich.

Sea buckthorn, it's something that I'm new to as a flavour.

It's something I've got to get used to.

There's lots of soft elements on the dish.

-Does the rice and the nuts give it enough texture?

-I think so.

-You know, the rice, the crunch definitely works.

-Yeah.

D'you think it's a good-size portion?

I think it's a good-size portion. It looks smaller

but it's got impact of flavour.

My concern is, you've had half a spoon, I've had half a spoon,

and it's finished.

I don't think it's big enough.

Using the sea buckthorn is obviously a really different ingredient,

but what else makes it creative, innovating?

Putting the sea buckthorn aside, I think the balance of textures

and flavours is striking and raises the bar.

I think it needs something else just to give it a bit more body,

just to say, you know, "This is a celebration."

I'd be interested, if he gets through, to see what the judges say.

-It's judgement day, someone's going home.

-Yeah.

Have you packed? Or are you staying?

I believe I've done enough to stay, in my heart.

OK.

All done. Yeah.

I've crossed the finish line, but don't know who's come where yet,

so, yeah, glad it's done, but just nervously awaiting the results now.

Next to plate up is Daniel.

He's scattered his plate with raspberries

and white chocolate cookie dough.

Then pipes on white chocolate cream, which he fills with tarragon oil,

before adding his groundbreaking raspberry and tarragon roulade,

discs of raspberry tuile and a scoop of raspberry sorbet.

-So, last one?

-Last one, chef.

-I've tried my best.

-Is it an Olympic winning dish?

-I'm happy with it.

-Come on. Before the ice cream melts.

-Let's go and do it, yeah.

Will Daniel's technical raspberry and tarragon roulade

keep him in pole position?

So what about in terms of unique, raising the bar, something different?

I think it's certainly something different.

It's quite fun, it looks really good as well.

You think the tarragon is too strong for the raspberries?

If I was going to be slightly critical,

I'd say I'd take a tiny bit of tarragon out of it.

So you're saying the tarragon's

-slightly overpowering it a little bit?

-Yeah, a touch.

Really surprised how the tarragon comes through.

It's one of those things that's very easy to overpower,

that anise flavour. Too much and the dish is dead.

So as to the texture of the roulade and the cream cheese,

you think you've hit that, you've nailed that?

Yeah, I think it's a lovely texture in your mouth.

-I like the cream cheese roulade, actually.

-Yeah.

It worked really well. It looks very pretty,

and you put it in your mouth and it's good.

A little bit of vanilla coming through. Fantastic.

Is it one of your strong points, puddings?

Or is a slight weakness compared to...

I wouldn't say it's a weakness.

It's something I need to spend more time on.

The thing is, I know with the individual elements,

apart from the sorbet, I can deliver it for 100 people.

So what do you think about producing this and plating it up for 100?

You'd need to get all the other chefs involved.

Yeah, I think you'd need an army.

So, as the menu rolls out, this finishes your menu off perfect?

I think so, yeah.

-Enjoyed that.

-Yeah. You worried?

Yeah, very worried.

Yeah, that's really good.

I think all the effort's really paid off. I think...

the work before I came down was crucial,

and hopefully it'll carry on going forward,

cos that's where I want to be.

I don't want to go home tomorrow.

I want to carry on with the competition.

Last to plate up is returning champion Aktar.

He needs his quirky Olympic dessert

to pull in the points today to stay in the competition,

but when it comes to piping out his chocolate cream,

disaster strikes.

Yeah, I've just had some issues with the chocolate.

I'm trying to get it to set evenly,

but I've got it in the blast chiller, and some bits are freezing,

other bits are still liquid.

OK. So what are you going to do?

I'm thinking probably pipe it out and then whip it,

see if I can turn it into, like, a mousse, to a certain extent.

A mousse. Something like this happened to me in a competition.

It went completely wrong. I had 10 minutes left.

I looked what I had, created a dish, sent it to the judges,

and I got a bronze medal for it.

-So let's get a pudding out, yeah?

-All right, cool. Yes, chef.

I'm going to give Aktar the benefit of the doubt.

I'm going to let him give me a pudding -

not the one he's promised, but a pudding.

There's lots of other elements he's done. Let's see what he can do.

His place in the final is in jeopardy.

Time is now against him.

Paul, have you got the crumb, yeah?

So in true Olympic spirit, his rivals come to his rescue...

-Do you want me to get the dry icing for you?

-Yes, please, chef.

-Paul, can you get some boiling water for him?

-Yeah.

..and help Aktar get his Olympic-inspired

raspberry and chocolate dessert over the finish line.

OK.

What a fantastic sight, to come in and see you two guys jumping in,

working together, which to me showed true Olympic spirit.

That was great to see.

And for Aktar's final flourish, his Olympic torch.

I've got to catch it on fire first.

Will he be able to set his raspberry sorbet alight?

-As soon as it's on.

-No, one second.

There you go. It's on fire now.

-It's not working.

-BLEEP.

There you go.

-Come on then, let's go and have a taste of this.

-Grab whichever.

It's not the grand finale Aktar was hoping for,

so will the rest of his dessert deliver?

You must feel confident now, chef.

I do feel confident,

but the proof's in the pudding.

Could that be done for 100 in the first place?

I don't think so, no.

So it didn't turn out exactly what we wanted,

-but we've certainly got elements you wanted to turn out like that.

-Yeah.

I'm sure the chocolate's going to taste

-like it's supposed to taste.

-Yeah.

-So, you know.

-The chocolate's tempered quite well.

Nice texture on the tempered chocolate. Lovely crunch on it.

-He's pulled that off brilliantly.

-I wouldn't have tempered the chocolate.

-No, me neither.

Do you think whipping the jelly is a unique process?

The problem with jelly is

sometimes you've got that gelatine with that bounce.

A lot of people don't like it.

I certainly don't, so I thought I'd whip it up,

get loads of air into it

and set it again as a jelly,

and it's a really nice aerated jelly now.

The concept is beautiful.

-Yeah.

-You can see what he's trying to do.

The problem is practising more. If he'd practised,

he'd have nailed it.

Do you think that type of chocolate has lent itself to the raspberries?

I tried lots of different types of chocolate to get that,

and it worked really well.

I think that chocolate's too strong.

Hmm.

I think he could do with some sweeteners for the sorbet.

-A big, big kick of raspberry, that acidity.

-Yeah.

The presentation - is it unique?

Yeah, I've put a lot of effort

into the actual plate and everything.

I thought, get a real Olympic theme into it.

Yeah.

OK.

Really disappointed that dessert didn't go as I wanted to.

Obviously a few technical issues here and there, but, you know,

we got it out and I think we need to celebrate

the fact that it is over,

we've done it, and there's a positive in that.

How do you feel, chef?

I just want to finish on a high.

You know, it's been OK,

but at least get everything out bang on as I wanted to.

We're all trying to do out-the-box food, exciting,

and all of our courses have got risks in,

so sometimes a risk just changes what you do,

but you got there, chief.

-You got there.

-That's it.

Aktar, Paul and Daniel have cooked their hearts out

every day this week,

but only the two highest-scoring chefs will face the judges tomorrow.

Who goes is down to Glynn.

Daniel is well in the lead with 28 points.

Paul is currently in second with 21 points,

and Aktar's in third with 17.

Time to find out which two chefs

will be cooking for the judges tomorrow.

Gentlemen, we'll get straight into it.

So Paul, your whipped sea buckthorn,

crispy rice and burnt meringue.

I thought it was a really interesting dish.

I liked the idea of using the buckthorn.

I thought you handled the flavours really well. It was very unique.

The only thing I would say is, maybe burn the meringue a little bit

and then duck the buckthorn afterwards so you get

a bit more caramelisation on there, a bit more sweetness on there.

And you could argue it could have had a bit more substance to it.

So just a couple of things to think about there.

Daniel - your raspberry and tarragon roulade.

I thought the presentation was stunning.

The raspberries looked like they wanted to just jump off the plate.

I love the roulade, and the sorbet was clean and fresh.

The tarragon was nice,

but I felt there was far too much on there.

So, Aktar -

for your chocolate and raspberries -

congratulations for having a fantastic attitude

and for turning a dish out. You pushed on

and showed true Olympic spirit, you know?

I quite like the quirky presentation and there was effort and thought

that had gone into that, which was nice.

I thought the chocolate, you tempered it perfect for the medals,

that was perfectly tempered.

The whipped jelly - I was slightly concerned whether it would set again,

but it almost had a little meringue texture to it,

which again was quite pleasant. It was something a bit different,

and it was pushing yourself.

Obviously the chocolate didn't turn out exactly how you wanted it,

but cooking in the Great British Menu kitchen,

you've got to be at the top of your game, really.

As you know, only two of you can cook for the judges tomorrow.

So with a score of eight for dessert

and the highest score throughout the week,

and he'll be cooking for the judges tomorrow,

-is Daniel.

-Thank you, chef.

So, two chefs left.

We'll get straight onto it.

Aktar, for your chocolate and raspberries,

I'm going to give you...

..a six.

Paul, for your risky sea buckthorn dish,

I'm going to give you...

..eight points.

-Well done.

-Thank you.

Which means, Paul, you'll be going through

to cook for the judges tomorrow as the second chef.

Good luck, guys, and commiserations to you, Aktar.

-Well done.

-Thank you.

So Daniel and Paul will be cooking for the judges tomorrow,

and Aktar must sadly leave the competition.

Paul and Daniel put up some exceptional dishes.

Frankly, I can understand why I came in last.

I feel brilliant.

I feel so happy to get through to cook my food for the judges

and get their opinion on it.

I put everything into this, and I put, basically,

my life on stop to win this,

and if I don't win it, it's going to be devastating.

Tomorrow is D-day for Paul and Daniel,

and Daniel's as confident as ever.

Been here twice, been sent home twice. Today I'm going for gold.

You'll find out later how hard it is to stand in that room

and hear someone else's name being called out.

And this time there are three judges to please.

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

This guy took a hell of a risk and fell off the edge of the cliff.

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