0:00:02 > 0:00:06It's show time here on great British menu for three of London
0:00:06 > 0:00:09and the South East's award-winning chefs.
0:00:09 > 0:00:11I'm a bit all over the shop right now.
0:00:11 > 0:00:14Returning contender, Tom Aikens...
0:00:14 > 0:00:17You know what? I can run rings around you lot.
0:00:17 > 0:00:18..risk taker Matt Gillan...
0:00:18 > 0:00:20My last day, I don't want any issues.
0:00:20 > 0:00:23..and highly technical Adam Simmonds...
0:00:23 > 0:00:24There's nothing I can't handle.
0:00:24 > 0:00:26..are cooking witty, playful dishes for the chance
0:00:26 > 0:00:28to cook at a special banquet,
0:00:28 > 0:00:31celebrating 25 years of Red Nose Day.
0:00:34 > 0:00:38Yesterday, Tom got another feather in his hat for his playful
0:00:38 > 0:00:39rabbit main course.
0:00:41 > 0:00:44- It is almost Alice in Wonderland, isn't it?- Could be.
0:00:44 > 0:00:47And new boy Matt made a huge error.
0:00:47 > 0:00:51- Have you felt your plate?- Yeah. - You put it on a cold plate.
0:00:51 > 0:00:55Today, it's dessert and Matt can't afford to make any more mistakes.
0:00:55 > 0:00:58It's massive, it's the dessert course.
0:00:58 > 0:01:00Is this your final trope?
0:01:00 > 0:01:01This is my last chance.
0:01:01 > 0:01:05And Adam has it all to lose.
0:01:05 > 0:01:07I'm sure you would like to push me, wouldn't you?
0:01:07 > 0:01:09Yeah, straight off a cliff.
0:01:12 > 0:01:16It was, by far, your worst dish.
0:01:29 > 0:01:33This year's challenge is to create a performance on a plate -
0:01:33 > 0:01:36fun, gastronomic cooking that will make people smile.
0:01:36 > 0:01:39And the chefs have all done their bit to help raise
0:01:39 > 0:01:40money for Comic Relief.
0:01:42 > 0:01:45HE YELLS
0:01:48 > 0:01:51Today is their last chance to impress
0:01:51 > 0:01:55three-time Great British Menu champion Richard Corrigan.
0:01:55 > 0:01:59Dessert is notoriously hard. And it has brought many a chef down.
0:01:59 > 0:02:01So, Matt is certainly still in the race.
0:02:01 > 0:02:06If Tom or Adam make one big mistake, he's through.
0:02:06 > 0:02:08I'm up first this time.
0:02:08 > 0:02:10It's pressure. I've been up first twice.
0:02:10 > 0:02:12- Sometimes it is nice to get up first.- Yeah.
0:02:12 > 0:02:15Cos then you can watch the other ones crumble.
0:02:15 > 0:02:17How are you feeling, Matt?
0:02:17 > 0:02:18A little bit deflated.
0:02:18 > 0:02:22I was hoping for better than a seven to stay in contention.
0:02:22 > 0:02:27So, hopefully, it all goes wrong for you boys.
0:02:27 > 0:02:29How do you feel?
0:02:29 > 0:02:32Who knows? It could go completely pear-shaped.
0:02:35 > 0:02:39First up, with 26 points, is returning contender Tom Aikens,
0:02:39 > 0:02:42who has tried and failed here once before.
0:02:42 > 0:02:45He's held on to the top spot all week with fun, inventive
0:02:45 > 0:02:47cooking and is determined to win a spot
0:02:47 > 0:02:50in the judges' chamber tomorrow.
0:02:50 > 0:02:52My strategy is to go like a whirlwind.
0:02:52 > 0:02:54It is going to take a lot of effort.
0:02:54 > 0:02:57I really have got to be focused on everything I do.
0:03:00 > 0:03:02Hi, Richard.
0:03:02 > 0:03:06- Tom, what is your dish called? - A Nose Too Far.
0:03:09 > 0:03:11- A Nose Too Far?- Indeed.
0:03:11 > 0:03:14I'm doing a coconut and strawberry panna cotta
0:03:14 > 0:03:15and a coconut sorbet.
0:03:15 > 0:03:19- So, very refreshing.- Very refreshing. - Coconut, strawberry...
0:03:19 > 0:03:21Lot of mint here, Tom.
0:03:21 > 0:03:24Yeah, well, with the mint, again, it is a refreshing part of the dish.
0:03:24 > 0:03:29I'm doing a mint oil that is mixed with Absorbit.
0:03:29 > 0:03:31And that dries out the oil so you've got like a powder.
0:03:31 > 0:03:34- You think this will do it? - I think it will.
0:03:34 > 0:03:36I mean, it is kind of the finale to my banquet
0:03:36 > 0:03:39and my menu and I think, with all the ingredients I have used over
0:03:39 > 0:03:43the course of the menu, I think this is the one to finish it off.
0:03:44 > 0:03:47Tom's last laugh is a complicated strawberry
0:03:47 > 0:03:51and coconut dish with panna cotta, jelly, sorbet and mint oil,
0:03:51 > 0:03:54with comedy in the name and the presentation.
0:03:54 > 0:03:58Tom is really into his variations on the theme again.
0:03:58 > 0:04:00I hope he is not one strawberry too many.
0:04:00 > 0:04:04Sometimes it's best to keep it simple.
0:04:04 > 0:04:09Next up is technical newcomer Adam Simmonds, whose flavoursome food,
0:04:09 > 0:04:12although short on humour, has kept him in second place all week,
0:04:12 > 0:04:14a position he needs to hang onto today
0:04:14 > 0:04:17if he is to stay in the competition.
0:04:17 > 0:04:20I think my biggest fear at the moment has to be Matt
0:04:20 > 0:04:23because it's all mine to lose.
0:04:23 > 0:04:26So if I make any mistake, then he is in with a shout,
0:04:26 > 0:04:28so I've got to be completely on the ball.
0:04:28 > 0:04:30The name of your dessert?
0:04:30 > 0:04:35Frozen white chocolate mousse, lemon and fennel.
0:04:35 > 0:04:38- And that's all you get. - That it?- That's it.
0:04:38 > 0:04:40Fennel and lemon obviously goes very well together.
0:04:40 > 0:04:44The white chocolate, obviously, is very sweet.
0:04:44 > 0:04:47So the lemon cuts through the white chocolate.
0:04:47 > 0:04:52- You like juggling the flavours, don't you?- Oh, yeah, yeah.- Can you juggle?
0:04:52 > 0:04:54No.
0:04:54 > 0:04:58There's a lot of things going on here. Fennel herb in here as well.
0:04:58 > 0:05:01This is representative of who I am and what I do, you know?
0:05:01 > 0:05:06- Here we go again. Is it comedy or tragedy?- No, it's a comedy.- Is it?
0:05:06 > 0:05:10Good. How confident are you of getting this dish into the final?
0:05:10 > 0:05:12Yeah, I am very confident that the dessert will get me
0:05:12 > 0:05:14in front of the judges.
0:05:15 > 0:05:18- Are you sure?- 100%.
0:05:19 > 0:05:23Adam's grand finale is a frozen white chocolate mousse with lemon
0:05:23 > 0:05:26granita and dehydrated fennel,
0:05:26 > 0:05:29a simple dish that uses more cutting edge techniques.
0:05:29 > 0:05:33I have no idea how this course of Adam's is going to turn out.
0:05:33 > 0:05:37I mean, the great risk is his nitrogen-glazed chocolate mousse.
0:05:37 > 0:05:38It just doesn't work out.
0:05:40 > 0:05:44Trailing behind Adam by three points is risk taker Matt Gillan whose
0:05:44 > 0:05:49quirky dishes have so far failed to out wit his more experienced rivals.
0:05:49 > 0:05:52If I were the first chef to leave this competition,
0:05:52 > 0:05:54I'd be absolutely gutted.
0:05:54 > 0:05:58I couldn't put any more of me into this course if I tried.
0:06:02 > 0:06:06- How are you? - Excited, nervous, anxious.
0:06:06 > 0:06:08- All of the above. - What are you cooking?
0:06:08 > 0:06:13Apple parfait, cherries, salted caramel and popcorn.
0:06:13 > 0:06:15That's what we are going with.
0:06:15 > 0:06:17So, you've got sweet-sour cherries and we will do
0:06:17 > 0:06:20the same with the apple as well, sweet and sour apple
0:06:20 > 0:06:22to go with the parfait.
0:06:24 > 0:06:25A bit of a mixture going on here.
0:06:25 > 0:06:29Yeah, lots of different flavours, lots of different textures,
0:06:29 > 0:06:30temperatures.
0:06:30 > 0:06:32Where is the humour? Where's the theatre?
0:06:32 > 0:06:35The theatre, the humour, I don't want to give too much away,
0:06:35 > 0:06:37I'm going to save that till the end.
0:06:37 > 0:06:38That's more in the presentation.
0:06:38 > 0:06:40I am fairly confident with this dessert.
0:06:40 > 0:06:42I have got a lot of work to do.
0:06:42 > 0:06:44Every element of this has to be bang on.
0:06:44 > 0:06:46I need to really step up.
0:06:46 > 0:06:49Matt has designed a surprise comic book presentation
0:06:49 > 0:06:52for his dessert and is hoping to wipe out his competition
0:06:52 > 0:06:55with a superhero-inspired flavour explosion
0:06:55 > 0:06:57of apple and cherry.
0:06:57 > 0:07:01When they are transformed into a mousse of cherries and apples,
0:07:01 > 0:07:05they lose that fresh intensity of mother nature.
0:07:05 > 0:07:07And they can be boring.
0:07:07 > 0:07:11So let's hope, for Matt's sake, he gives us something brilliant.
0:07:14 > 0:07:19With returning contender Tom out in front and the lowest scoring
0:07:19 > 0:07:23chef leaving the competition today, Adam and Matt's dessert scores
0:07:23 > 0:07:24are critical.
0:07:24 > 0:07:27I know I'm feeling the pressure.
0:07:27 > 0:07:29I really need the points.
0:07:29 > 0:07:32What elements could go wrong, if any?
0:07:32 > 0:07:34The parfait, the caramelized apple
0:07:34 > 0:07:37might be too reduced down, too thick.
0:07:37 > 0:07:40- The sorbet. - So it's a whole host of things.
0:07:40 > 0:07:42Well, it's the dessert course, isn't it?
0:07:42 > 0:07:45Well, I think everyone is in the same boat, aren't they?
0:07:45 > 0:07:48Tom, how many elements do you have on the dessert?
0:07:48 > 0:07:50Too bloody many.
0:07:50 > 0:07:55- How are you doing?- I'm a bit all over the shop right now.
0:07:56 > 0:07:59A lot of pressure, a lot of stress.
0:07:59 > 0:08:03Those three cooks want to win this competition.
0:08:03 > 0:08:04You can feel it in there.
0:08:04 > 0:08:06You want to keep out of all of those cooks' way.
0:08:06 > 0:08:08Dangerous place to be just right now.
0:08:08 > 0:08:12It's even nervous going up to ask them questions.
0:08:12 > 0:08:15- How is it all going, Tom? - Very well, Richard.
0:08:15 > 0:08:17You are really in the depths of it, aren't you?
0:08:17 > 0:08:20- Absolutely.- My God, I mean, there is like not one ball
0:08:20 > 0:08:23in the air, there's around 25 over your head.
0:08:23 > 0:08:25I love cooking under pressure. I love it.
0:08:25 > 0:08:28Tom, as usual, has lots of different elements on the go
0:08:28 > 0:08:30for his complex dessert,
0:08:30 > 0:08:33including strawberry and coconut panna cotta.
0:08:33 > 0:08:35- Gelee.- Gelee, huh?
0:08:35 > 0:08:37Strawberry jelly for his strawberry
0:08:37 > 0:08:41and coconut cannelloni and an unusual mint oil powder.
0:08:42 > 0:08:45This is one of those infamous e-number powders.
0:08:45 > 0:08:46The ones that you love.
0:08:46 > 0:08:49So far, so good, really.
0:08:49 > 0:08:52I haven't messed a single thing up.
0:08:56 > 0:08:58Adam's used cutting edge techniques all week,
0:08:58 > 0:09:01but so far failed to incorporate any humour.
0:09:01 > 0:09:04- So, liquid nitrogen?- Yep.
0:09:04 > 0:09:07And today's frozen white chocolate mousse with lemon granita
0:09:07 > 0:09:09is no exception.
0:09:09 > 0:09:12Is this the best way to make this?
0:09:12 > 0:09:14I think so because rather than putting it in freezer,
0:09:14 > 0:09:16hen you get more water particles,
0:09:16 > 0:09:19so for me, you get a better result.
0:09:26 > 0:09:29My expression, I'm sure, said it all.
0:09:29 > 0:09:31Beautiful granita.
0:09:31 > 0:09:34I mean, absolutely divine.
0:09:35 > 0:09:39Risk taker Matt is putting in a superhuman effort to overtake
0:09:39 > 0:09:41Adam, creating a comic book inspired apple
0:09:41 > 0:09:45and cherry dessert that Richard is worried about.
0:09:45 > 0:09:47- How are you doing?- Getting there, Richard, getting there.
0:09:47 > 0:09:50OK, so you are making your little parfait, filling it with what?
0:09:50 > 0:09:53Condensed milk, a little bit of cream,
0:09:53 > 0:09:56a little bit of vanilla and a little bit of salt.
0:09:56 > 0:10:00- Is this your final trope? - This is my last chance.
0:10:00 > 0:10:03Matt's giving his dessert everything he's got,
0:10:03 > 0:10:04including his secret weapon -
0:10:04 > 0:10:09a superhero crumble with hazelnuts blended popcorn and cherry powder.
0:10:09 > 0:10:13An unusual flavour combination that could make or break him today.
0:10:13 > 0:10:15So, my dessert is based around my fundraising
0:10:15 > 0:10:17activity I did for Comic Relief.
0:10:17 > 0:10:20- Which was what? - Jumping out of a plane.
0:10:20 > 0:10:24- Very brave of you.- A bit heroic, isn't it? A bit superhero like.
0:10:24 > 0:10:27I'd probably need to be pushed to do it.
0:10:27 > 0:10:29I'm sure you would like to push me, wouldn't you?
0:10:29 > 0:10:30Yeah, straight off a cliff.
0:10:32 > 0:10:35As well as creating witty, gastronomic dishes this year,
0:10:35 > 0:10:38the chefs have been set fundraising challenges to
0:10:38 > 0:10:41inspire their menus and raise money for charity.
0:10:41 > 0:10:46I have been sponsored by quite a few people to do a heroic challenge -
0:10:46 > 0:10:48to jump out of a plane.
0:10:48 > 0:10:52A superhuman feat that Matt has used to inspire his dessert,
0:10:52 > 0:10:54that combined his love of comic books
0:10:54 > 0:10:57and superheroes with the Red Nose Day theme.
0:10:57 > 0:11:02I think anyone that raises money can be seen as a bit of a superhero.
0:11:02 > 0:11:07So, Matt is dressing the part for his heroic fundraising challenge.
0:11:07 > 0:11:10I've never cooked semi-blind before.
0:11:10 > 0:11:14And road testing his specially designed cherry popcorn crumble
0:11:14 > 0:11:17on skydiving instructor Gordon and girlfriend Cara.
0:11:17 > 0:11:21- Matt, what is this all about? - Superhero crumble.
0:11:21 > 0:11:22All right, let's do it.
0:11:27 > 0:11:31- It tastes so different. - Completely different, really nice.
0:11:31 > 0:11:35It is stunning, it makes such a difference.
0:11:35 > 0:11:38Having that element extra onto the normal crumble.
0:11:38 > 0:11:42Matt, I reckon this is certainly going to be the winning dish.
0:11:42 > 0:11:45Absolutely delicious.
0:11:47 > 0:11:50All right, Matt, turn around with your back to me.
0:11:50 > 0:11:52Confident his dessert has what it takes, it's
0:11:52 > 0:11:56time for Matt to hit the skies and fulfil his fund-raising challenge.
0:11:56 > 0:11:59You know, we've raised £600, nearly £700 for me
0:11:59 > 0:12:01to be thrown out of a plane, basically,
0:12:01 > 0:12:03so, you know, it is for a great cause.
0:12:03 > 0:12:07- Let's go.- Let's do it. All right.
0:12:07 > 0:12:09- See you later.- I love you.
0:12:09 > 0:12:11Enjoy.
0:12:13 > 0:12:14Exciting at the moment,
0:12:14 > 0:12:18I'll probably be a little bit more nervous when I get up there.
0:12:34 > 0:12:36HE YELLS
0:12:48 > 0:12:51I'm just really excited for him. Really excited.
0:13:02 > 0:13:04The boy did good.
0:13:07 > 0:13:11- Amazing!- Yeah?- Awesome! Brilliant.
0:13:11 > 0:13:13- Yeah?- Brilliant.
0:13:13 > 0:13:17I'm now determined to go all the way to the banquet,
0:13:17 > 0:13:21so, good luck, boys. You're going to need it.
0:13:26 > 0:13:29Back on solid ground, Matt is juggling white chocolate touille,
0:13:29 > 0:13:32which are going in the oven, and his apple parfait balls,
0:13:32 > 0:13:34which he's coating in superhero crumble.
0:13:34 > 0:13:37Getting everything done for this dessert is my main concern.
0:13:37 > 0:13:42I've given myself a lot to do and not a lot of time to do it.
0:13:43 > 0:13:46Adam has dehydrated some fennel and is making the base
0:13:46 > 0:13:49for his frozen white chocolate mousse, a technical element
0:13:49 > 0:13:53he needs to get right if he is to stay ahead of closest rival Matt.
0:13:53 > 0:13:56Matt needs to win this course in order for him to go any further.
0:13:56 > 0:13:59If I have a howler, that is going to happen.
0:13:59 > 0:14:01I am under pressure right now.
0:14:01 > 0:14:05And so is returning contender Tom, who set himself a huge
0:14:05 > 0:14:09workload with his Nose Too Far strawberry and coconut dessert.
0:14:09 > 0:14:11Tom, I see you have got a bit of a sweat on there.
0:14:11 > 0:14:13Does that mean you're actually working hard for once?
0:14:13 > 0:14:17For once, yeah. For once. I can run rings around you lot.
0:14:20 > 0:14:22How do you feel Adam is doing?
0:14:22 > 0:14:26- Are you capable of knocking him out of it?- I don't know.
0:14:26 > 0:14:28It is going to go to the wire, really, that's
0:14:28 > 0:14:30why I'm pushing on. I'm still in it.
0:14:30 > 0:14:33But while Matt has been concentrating on his apple
0:14:33 > 0:14:36parfait balls, disaster has struck his white chocolate touille.
0:14:36 > 0:14:37Have you got another sil pad there?
0:14:37 > 0:14:39Another tray, please, really quickly.
0:14:39 > 0:14:42I just heard Matt has burnt his white chocolate touilles.
0:14:42 > 0:14:44I just hope he has got enough time to redo them.
0:14:47 > 0:14:50But then Matt's second tray is a disaster, too.
0:14:50 > 0:14:54I forgot about it in the oven the first time
0:14:54 > 0:14:58and then in a rush, put the clean mat onto the hot tray,
0:14:58 > 0:15:00dusted it, and I went to shape it
0:15:00 > 0:15:01and it was just flaking apart.
0:15:01 > 0:15:04So, with time and ingredients fast running out,
0:15:04 > 0:15:07Matt has to prepare a third tray from scratch.
0:15:07 > 0:15:08Lot of stress.
0:15:08 > 0:15:11You don't need these things happening in the middle of a competition.
0:15:11 > 0:15:13Unfortunately, they do.
0:15:14 > 0:15:16Has that set you back? Are you under more pressure now?
0:15:16 > 0:15:18Uh... My last day.
0:15:18 > 0:15:22- It's not what you need. - Don't need issues.
0:15:22 > 0:15:26Returning contender Tom understands the pressure all too well,
0:15:26 > 0:15:30having messed up his dessert the last time he faced the judges.
0:15:30 > 0:15:31He is first to plate up
0:15:31 > 0:15:34and hoping to put the ghosts of the past behind him
0:15:34 > 0:15:37with his strawberry and coconut Nose Too Far dessert,
0:15:37 > 0:15:39complete with comedy props.
0:15:39 > 0:15:41Are you going to make it into shapes?
0:15:45 > 0:15:48Is this going to cover up any holes in your dessert?
0:15:48 > 0:15:50There are no holes to cover.
0:15:50 > 0:15:53But Tom does have a lot of different elements to bring to the pass,
0:15:53 > 0:15:55and needs to get his cooking,
0:15:55 > 0:15:58as well as his presentation, spot on today.
0:15:58 > 0:16:01He starts his plate off with strawberry
0:16:01 > 0:16:04and coconut panna cotta, adds poached and dried strawberries
0:16:04 > 0:16:07and his strawberry and coconut cannelloni.
0:16:07 > 0:16:09Can you get me the aerated sorbet, please?
0:16:11 > 0:16:15Then it's on with some freshly grated coconut,
0:16:15 > 0:16:19mint and fennel leaves, his cutting edge mint oil
0:16:19 > 0:16:22and a quenelle of coconut sorbet.
0:16:22 > 0:16:25And finally, his witty presentation.
0:16:27 > 0:16:29Chefs!
0:16:29 > 0:16:31Oopsy daisy.
0:16:32 > 0:16:33Willy bloody Wonka.
0:16:36 > 0:16:38Come on, let's go taste.
0:16:45 > 0:16:47Who knew Tom Aikens had such a sense of humour?
0:16:47 > 0:16:49I didn't.
0:16:50 > 0:16:52- It's very clever.- Yeah.
0:16:53 > 0:16:56Do think the sugar content is right in there?
0:16:56 > 0:16:59I do. I mean, the mousse in the panna cotta is not too sweet.
0:16:59 > 0:17:02The coconut sorbet, yes, I did raise the sugar content
0:17:02 > 0:17:05because it holds just that little bit more
0:17:05 > 0:17:07on the plate.
0:17:10 > 0:17:12The sorbet is very sweet.
0:17:12 > 0:17:17You get the sweetness first and then in the coconut after.
0:17:17 > 0:17:20I think all the flavours work well together.
0:17:20 > 0:17:24The addition of those herbs also just gives it another dimension.
0:17:24 > 0:17:26What's the fennel for?
0:17:26 > 0:17:29- Quite strong, that.- Very strong.
0:17:29 > 0:17:34I mean, there isn't an element on there that doesn't work.
0:17:34 > 0:17:37- Do you think you have fulfilled the brief?- Absolutely.
0:17:37 > 0:17:40I think food in restaurants is always fun.
0:17:40 > 0:17:43And this is more than fun.
0:17:44 > 0:17:46Visually, the impact he has is massive.
0:17:46 > 0:17:49But when you come to eat it, is it going to have the same impact?
0:17:49 > 0:17:51I don't think so.
0:17:53 > 0:17:57That was a bit traumatic, but amazing. I was very, very happy.
0:17:57 > 0:17:59Every element came together.
0:17:59 > 0:18:03Next to plate up is Matt, who will be going home today
0:18:03 > 0:18:06if he fails to surpass Adam.
0:18:06 > 0:18:09He starts with a swirl of plain popcorn crumble,
0:18:09 > 0:18:12adds his superhero cherry crumble,
0:18:12 > 0:18:16cherry gel and some gel-filled poached cherries.
0:18:16 > 0:18:20- How are you doing there, Matt? - I'll be honest.
0:18:20 > 0:18:23I am glad to be at this point in this dessert now.
0:18:23 > 0:18:26Is that because you had to do the touille several times?
0:18:28 > 0:18:32He then adds caramel popcorn, caramel apple balls,
0:18:32 > 0:18:35a spoonful of caramelized apple puree...
0:18:36 > 0:18:39..and uses his cherry gelled to fix his troublesome white
0:18:39 > 0:18:42chocolate touille in place.
0:18:42 > 0:18:45Before finishing his plate off with his apple parfait balls
0:18:45 > 0:18:48and revealing his secret comic book presentation.
0:19:01 > 0:19:02Boom!
0:19:04 > 0:19:06I like it.
0:19:06 > 0:19:11- Are you happy Matt?- Very happy. - Let's go taste it, yeah?
0:19:16 > 0:19:18Happy with the presentation, Matt?
0:19:18 > 0:19:22I drew it, I designed it, I conceived it, it's all me.
0:19:22 > 0:19:24So, yeah.
0:19:26 > 0:19:29- Very clever.- Boom.
0:19:29 > 0:19:32I'd definitely would be happy to tuck into that.
0:19:34 > 0:19:37- Happy with the flavours? - Yeah, explosion of flavour.
0:19:37 > 0:19:41Quite bold, all of them. Um...
0:19:45 > 0:19:50- I like that.- Did you get apple? - Yep. Did you get apple?
0:19:50 > 0:19:53Yeah, it is very faint, it is very light.
0:19:53 > 0:19:56Has the apple worked in that?
0:19:56 > 0:20:00I'm happy, happy with the flavour.
0:20:00 > 0:20:03The chocolate touilles, they work this time.
0:20:03 > 0:20:05Yeah, he did them several times.
0:20:05 > 0:20:08Happy with the sugar content?
0:20:08 > 0:20:12Yeah, I think it is just enough sweetness to be a dessert,
0:20:12 > 0:20:15not overly sweet where you don't want to finish it.
0:20:15 > 0:20:17- He has finished very strongly. - He has finished very strongly.
0:20:17 > 0:20:22It's funny, it tells a story, I think it really fits the brief.
0:20:22 > 0:20:26- Although this is a very good dish, I think mine's better.- You do?- Yes.
0:20:28 > 0:20:31The whole humour has come together for you?
0:20:31 > 0:20:35It is witty, that is me on a dish.
0:20:35 > 0:20:39That is the perfect end to a banquet.
0:20:40 > 0:20:45Who knows, I need a good score and I just hope Richard gives me it.
0:20:47 > 0:20:49Last up is Adam.
0:20:49 > 0:20:52He has left the freezing of his white chocolate mousse until last -
0:20:52 > 0:20:56a critical element that will bring crunch to his plate,
0:20:56 > 0:20:59something that Matt both know could be his undoing.
0:20:59 > 0:21:03Do you think this is going to be that performance on a plate, Adam?
0:21:03 > 0:21:05Obviously, it's very different from the dishes
0:21:05 > 0:21:07that you two guys have done,
0:21:07 > 0:21:11it doesn't mean it's not going to get the same effect through flavour.
0:21:11 > 0:21:14First on is some dehydrated fennel
0:21:14 > 0:21:17and some soft white chocolate mousse mix.
0:21:17 > 0:21:19Then it's on with some lemon sugar
0:21:19 > 0:21:23and his crunchy frozen white chocolate mousse.
0:21:23 > 0:21:27He then finishes the dish off with borage flowers, a quenelle
0:21:27 > 0:21:32of white chocolate sorbet and last but not least, his nitrogen-frozen
0:21:32 > 0:21:36lemon granita with a dusting of fennel pollen.
0:21:45 > 0:21:48- Comedy?- Theatre.
0:21:49 > 0:21:50Grab it, let's taste it.
0:21:57 > 0:22:00- So, what do you think, Matt? - Very different.
0:22:00 > 0:22:07The thing with Adam's menu is that it has always been in the eating.
0:22:08 > 0:22:11Are you happy with the texture of the mousse?
0:22:14 > 0:22:17Very airy, very light.
0:22:20 > 0:22:23You could chew on that fennel for a while.
0:22:23 > 0:22:25Yeah, but it's texture, it's flavour.
0:22:25 > 0:22:27It's very strong in flavour, no?
0:22:34 > 0:22:38Do think he'll be happy with his frozen mousse?
0:22:40 > 0:22:43It doesn't stand up very long, does it?
0:22:43 > 0:22:48Once it starts melting, then it is all quite...soft
0:22:48 > 0:22:50Is there anything you would change?
0:22:50 > 0:22:54I would probably make the frozen mousse slightly harder.
0:22:56 > 0:23:00I love the lemon granules.
0:23:00 > 0:23:04They definitely give it a good lift.
0:23:06 > 0:23:07Comedy or tragedy?
0:23:09 > 0:23:12I think comedy, but that is your decision.
0:23:12 > 0:23:18It's a lovely dish, but where is the humour, the fun, the smiles...
0:23:19 > 0:23:22- There is very little in it.- Uh-huh.
0:23:23 > 0:23:26Do you think you have done enough to stay in the game?
0:23:26 > 0:23:28I am confident in my dish
0:23:28 > 0:23:32and I am confident that I've done enough to beat Matt.
0:23:35 > 0:23:37Blimey, boys, you look worried.
0:23:37 > 0:23:40- Absolutely not.- I tell you, I'm glad that's over with, eh?
0:23:40 > 0:23:43Four days like this is worse than two weeks at work.
0:23:43 > 0:23:44I need a holiday, I think, after this.
0:23:44 > 0:23:47It's not over yet, we still haven't got those scores.
0:23:47 > 0:23:49No, that's very true.
0:24:03 > 0:24:08Chefs, I said dessert could prove to be a chef's undoing.
0:24:11 > 0:24:12Let's see.
0:24:14 > 0:24:16Tom.
0:24:16 > 0:24:18Your Nose Too Far.
0:24:19 > 0:24:23I loved every single element of that dessert.
0:24:25 > 0:24:28It was whimsical, funny.
0:24:30 > 0:24:33It was a master class in textures, flavours...
0:24:35 > 0:24:37..and layers.
0:24:37 > 0:24:38A showstopper.
0:24:41 > 0:24:45Matt, your apple parfait, cherry pop corn and caramel.
0:24:47 > 0:24:50It was the best dish you've done, well done.
0:24:50 > 0:24:51Thank you.
0:24:53 > 0:24:55I loved your cherry sorbet.
0:24:56 > 0:25:00The toffee caramel centre of the parfait was a great idea.
0:25:02 > 0:25:04It was visually stunning.
0:25:04 > 0:25:05But...
0:25:07 > 0:25:11It wasn't quite as refreshing as I thought it would be.
0:25:11 > 0:25:14The caramel, although a very clever idea,
0:25:14 > 0:25:17I think was just too rich for my palate.
0:25:19 > 0:25:21Adam.
0:25:21 > 0:25:25Your frozen white chocolate mousse, lemon and fennel.
0:25:27 > 0:25:29When I tasted the granita...
0:25:30 > 0:25:35..I really felt you were heading to the zones of excellence.
0:25:35 > 0:25:37It was brilliant!
0:25:37 > 0:25:43Probably one of the most delicious things frozen I have ever tasted.
0:25:43 > 0:25:46Amazing.
0:25:46 > 0:25:48But...
0:25:48 > 0:25:51That's all I loved.
0:25:51 > 0:25:52I didn't like it at all.
0:25:54 > 0:25:59There was no humour. Matter of fact, it fell flat.
0:25:59 > 0:26:03It was by far your worst dish.
0:26:06 > 0:26:12As you know, only two chefs can go on to cook for the judges.
0:26:12 > 0:26:14Tom.
0:26:16 > 0:26:18For your Nose Too Far...
0:26:20 > 0:26:24..I am giving you...
0:26:24 > 0:26:25..the perfect 10.
0:26:26 > 0:26:29Congratulations.
0:26:29 > 0:26:32- You will be cooking for the judges. - Thank you.
0:26:32 > 0:26:34So that leaves two chefs.
0:26:38 > 0:26:40Adam.
0:26:41 > 0:26:44For your frozen white chocolate mousse...
0:26:45 > 0:26:46..I'm giving you...
0:26:49 > 0:26:50..a six.
0:26:53 > 0:26:55Matt.
0:27:01 > 0:27:03For your apple parfait,
0:27:03 > 0:27:07your best dish, I'm giving you...
0:27:13 > 0:27:14..eight.
0:27:16 > 0:27:20Which means, Adam, you will be the second chef cooking for the judges.
0:27:20 > 0:27:25Matt, so near.
0:27:25 > 0:27:29So, so near. Commiserations.
0:27:31 > 0:27:33Congratulations, Chefs.
0:27:33 > 0:27:35Well done, boys.
0:27:35 > 0:27:36It has been a pleasure.
0:27:36 > 0:27:40- Tom.- Thank you very much. - It was a pleasure to taste your food.
0:27:40 > 0:27:44- Thank you.- And a real honour to taste your food, chef.- Thank you.
0:27:44 > 0:27:47- Matt, a real pleasure. - Thank you.- Thank you.
0:27:47 > 0:27:49I definitely think that I deserve that ten.
0:27:49 > 0:27:52The work that was in that dish, it all paid off.
0:27:52 > 0:27:56It went extremely well and I was very happy.
0:27:56 > 0:27:59Feeling truly gutted to be leaving the competition.
0:27:59 > 0:28:04I put everything into it and it just wasn't quite enough.
0:28:04 > 0:28:06It is probably going to be a sleepless night,
0:28:06 > 0:28:08at the thought of facing the judges.
0:28:08 > 0:28:10I just need to be on top form tomorrow.
0:28:12 > 0:28:16Tomorrow, it's D-Day for Tom and Adam and the judges are back...
0:28:16 > 0:28:18Time to get our noses in the trough.
0:28:18 > 0:28:20..with a fourth comedy edition.
0:28:20 > 0:28:24Surely this is an opportunity to say, what the cluck is that?
0:28:24 > 0:28:26- One, two, three.- Oh!
0:28:27 > 0:28:29I feel I'm laughing, I'm there.
0:28:29 > 0:28:33I can now announce that the winner is...
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd