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00:00I started cooking 20 years ago when Great British Menus started, so I've followed Great British
00:15Menus through my entire career. To be able to add my name to the roster of people that have
00:21competed like Tom Kerridge, Paul Ainsworth, Angela Hartnett and Act Our Islam is such an honor and
00:27I'm just so proud to be a part of that group. It's very surreal to be here now. Being at
00:34the banquet is a huge career highlight for me. It's something that I've worked really really
00:38hard towards. Can't quite believe it but it's becoming more real as I'm here.
00:4420 years of Great British Menus followed it since I was a kid from South Africa. So proud
00:49and so excited to be here. It's one of my lifelong dreams. Today I want to just enjoy myself,
00:54take it all in and make everyone proud.
01:01This is the 20th Great British Menus Banquet. Let the historic culinary battle commence.
01:21Well looky here. Chefs, welcome to Blenheim Palace, undoubtedly one of the most beautiful
01:50houses in the land. 32 chefs wanted to stand where you're standing and you were the three
01:55that made it through. So huge congratulations. How are you feeling about it, John?
01:58Excited. It's a fun part now. Definitely going to be fun. I am so excited to be here.
02:03Yes. Finals week was particularly intense. There was another added element for me as well.
02:08I'm lucky enough to be pregnant. Congratulations! Thank you so much.
02:13How wonderful. Did you know this already, Sally? I might have done, yes. Sally knew this already.
02:17I was in confidence. Would you like to see the inside of this incredible house?
02:21She loved it. Love to. Congratulations, Amber. Thank you.
02:26Blenheim Palace was built in the early 1700s and is now a designated UNESCO World Heritage Site.
02:34It's the seat of the Duke of Marlborough and famously the birthplace of Sir Winston Churchill.
02:41Feast your eyes... Oh, wow. ..on this magnificent space.
02:47God. This is the Long Library. It's amazing.
02:51Amazing. This whole room is steeped in history. During World War I, wounded soldiers were taken care of
02:58in this room. World War II, Winston Churchill used this as a base for MI5 operations.
03:04It's phenomenal. It's just incredible. It's going to get anything better than that.
03:0890 guests will be gathering here for the drinks reception and for the canapé,
03:12which, of course, Mark is going to be delivering while you're busy, busy, busy preparing your courses.
03:18Blenheim Palace is one of the largest stately homes in Great Britain with 187 rooms.
03:28Our chefs are interested in one room in particular.
03:33This is your kitchen. OK, great. And you've got loads of space.
03:39I mean, seriously, sometimes it's been a corridor. So, practically, and obviously health and safety,
03:45you'll have to have your barbecues outside in the courtyard. Oh, yeah.
03:49I've got a massive workload to get through, so today's, like, really vital to try and
03:53prep each dish to the inch of its life. You're serving a lot of people at the same time.
03:57The most important thing is to be organised. It's going to be OK. There's lots of space.
04:02We're going to be able to get lots done and work really closely together, which is going to be great.
04:07The chefs have just over 24 hours to pull this together. I'm expecting hustle.
04:12I'm expecting bustle, but hopefully there won't be too many dramas.
04:16How many goats have you got in here?
04:22OK.
04:25There we go.
04:25Right, we're in.
04:26All right. Let's have a good one.
04:27Great.
04:28Yeah. Amazing.
04:28Let's do it.
04:30And they're off.
04:33Now we're kicking.
04:34With two back-to-back courses, Jean has a mountain of prep to do.
04:38Fish is good. It's still got all the scales and stuff, unfortunately,
04:41so it's just going to add another job to the list.
04:43He also needs to get cracking on his West African-inspired mane.
04:47Oh, I mean, it's quite a long list, I think, for roughly 29 jobs.
04:50But, yeah, we'll get through it.
04:51He starts by blitzing nine kilograms of button mushrooms.
04:55Baking the mushroom sauce to go with the goat takes quite a lot of reduction.
04:59I want to get that on first thing. One stress out the way.
05:02For Sally's starter, she's prepping 60 white onions for the onion consomme.
05:08You're supposed to whistle and that stops you from crying.
05:10They're going to go and steam in the oven for three hours,
05:14and then I'm going to roast them on the barbecue.
05:17Not one tear, no, not yet, not yet.
05:19The day is still young.
05:23Amber from the south-west of England is cooking dessert.
05:26So job number one is toaster of the hay,
05:30ready for the infusion for the set creams.
05:32This is from Somerset, so not too far from where I grew up.
05:36Hey, hey, hey!
05:37So this is the double cream for my set cream.
05:41While that infuses, she starts the parfait.
05:44So this is some amazing West Country double cream, Somerset honey.
05:49Perfect for the ice cream sandwiches.
05:51We're just going to blend this into a paste,
05:52and that'll be the base for the stew.
05:57Drink that, mate. Make you strong.
05:58Sable parfait and the set cream. We're getting there.
06:02We're just going to start peeling some grapes.
06:04How many grapes are you doing, Jean?
06:06Five grapes per person.
06:08Times 90. 90.
06:09I feel like I'm working so slow. I'm behind.
06:12Joining the three finalists is Scotland's winner
06:15and the highest-scoring runner-up from finals,
06:18Mark, who will cook the canapé.
06:20Hello, hello. Hi. Hi.
06:22How are we? How are you?
06:23Are you OK? Yeah, good, thank you. How are you?
06:25Hello. I'll see you again.
06:26How are you, big man? Oh, that's very formal.
06:29Anyone need a pair of moderately useful hands?
06:32John, definitely.
06:35While the chefs crack on,
06:36I'm meeting Lady Henrietta Spencer Churchill.
06:40Tell me about this incredible house.
06:42So it was a gift from Queen Anne and a great formation
06:45for my great ancestor, John Churchill,
06:47who became the first Duke of Marlborough,
06:50for his successes in the wars against the French.
06:52The foundation stone was laid in 1705,
06:56took about 25 years to build.
06:57Wow. So then we leap maybe around 150 years.
07:02This is where Sir Winston Churchill was born.
07:04His parents, Randolph and Jenny,
07:06were staying here for a weekend party with the ninth Duke,
07:09who was my great-grandfather.
07:11There are two stories.
07:11One was the sort of rumbling of the carriage
07:13on the cobblestones, brought the berth on early.
07:16Another story is that she was dancing very rigorously
07:19in the long library.
07:21If either of those are true, who knows?
07:23Thank you so much for talking to us.
07:25My pleasure. And it's so beautiful here,
07:27and we're really excited about this banquet.
07:28You're coming, are you soon? I am. I'm so excited too.
07:31Back in the kitchen, there's an issue.
07:34I keep resetting it.
07:35At the moment, gas isn't working, so, yeah,
07:37we can't really cook anything.
07:39Meanwhile, Sally must get her maths right for 90.
07:42I don't eat kilos, so what's that?
07:45As she makes a spread that could divide the room.
07:49Yeast extract butter.
07:50Have you got many dieteries?
07:53Nineteen. Veggies, or...?
07:56Yeah. Is that because of gelatin?
07:57Yeah. My mum's vegetarian, but she eats gelatin.
08:01And pork scratchings.
08:04In her three attempts to get to the banquet,
08:06Sally's always had her mum and dad's support,
08:09and she hand-delivered their invite back home in Mansfield.
08:13You deserve it. Thank you.
08:14You deserve it, and you get it.
08:15I'm like, can you go on?
08:16SHE LAUGHS
08:18Hey, Sally.
08:22Hi.
08:23You're in the zone?
08:24I am indeed.
08:24And is the bread happening today or tomorrow?
08:26Tomorrow.
08:27You've got a fresh bread.
08:28Yeah, absolutely. Consomme.
08:29The onions are steaming now, so I'm going to get that cooked today,
08:32and then I'm going to let it clarify gently overnight.
08:34So your mum and dad are coming?
08:36They are, yeah.
08:36This is going to be the most magnificent banquet yet, isn't it?
08:40It is indeed.
08:41The resident executive chef of Blenheim has sorted the gas problem.
08:46But all on now.
08:49Nearly 15 litres of red wine, Madeira and port go into Jean's mushroom sauce.
08:54Enough booze.
08:56And he's also making the Van Jean sauce for the fish.
08:59I'm just going to add the butter to the fish sauce so it's finished as much as possible.
09:04How much goat have you got to prepare? You've got 90 people.
09:07Yeah, so we've got four whole goats in. What, are there 29, 30 elements?
09:12Oh, I lose count.
09:13And then, of course, you've got your fish calls and the timings on that.
09:17It's so quick, like, between really good and then really bad.
09:20It's oversold, isn't it?
09:21Yeah, so we've got 15 whole soles to cook.
09:22That's proper banquet, isn't it?
09:24That is, isn't it?
09:25Like everyone, a bit of a mammoth task.
09:27Got about 300 canopies to make.
09:29So what's on the menu, Mark?
09:30Jerusalem artichoke twill kind of thing.
09:32A little sandwich in the shape of a thistle, because I'm Scottish.
09:35Ah.
09:37Filled with venison liver parfait, rowan berry jelly, some foraged herbs, and some chai flowers.
09:42So it should look like a thistle.
09:44Hey, darling.
09:45Hello.
09:45You, chef?
09:46Feeling good, yes.
09:47Now everything's on the go.
09:48Talk to me about the trickiness of this dish.
09:51There are lots of layers.
09:53Parfait, freezing it, cutting it, sandwiching it, and the sable, that cream on the go.
09:57We've got honeycomb.
09:58We've also got the strawberry gel.
10:00And are you doing all that today?
10:02Well, you know, I set my sights high.
10:04And then just tempering chocolate tomorrow.
10:06I mean, just for 90 people.
10:13That just takes out any bubbles on the surface.
10:15But it also just evens out the texture on the top.
10:18These will set overnight.
10:20And hopefully I won't have too many nightmares about set creams not setting.
10:24That was terrifying.
10:27Amber's first batch of parfait has set.
10:30A little bit fragile, just making sure that it doesn't tear.
10:34Meanwhile, Mark's still wading through thistle-shaped tuiles.
10:38340-odd done.
10:42260 to go.
10:44He's also made a venison parfait.
10:47I've only got one mouth.
10:49I'll take wind people over, so I just want to make sure it's really good.
10:53This is a kwabi stew, so we just finished stewing off the meat.
10:56We're slow cooking now for the rest of the day.
10:58And then ready for tomorrow.
10:59And the mushroom sauce now has all its ingredients.
11:02This is the mushroom stuff going in.
11:04Then we're going to let that cook for the rest of eternity.
11:07We like to have a lot more jobs ticked off.
11:09Just toasting the rice quickly before we steam it.
11:12Smokey rice.
11:15Smelling good.
11:15Woo!
11:16Spicy.
11:18Woo!
11:19Can I get a glass of milk?
11:22After three hours of steaming, the onions are barbecued to intensify the flavour.
11:27I'm just grilling the onions for the onion broth.
11:29So we're going to get a really nice colour on them.
11:32I feel like a hot dog bender. Would you like some onions with that?
11:35Mustard?
11:36I think this little duck can smell the onions.
11:38The duck's like, go on, drop some.
11:40Beautiful.
11:47Sally's transferred her onions to a large stockpot and adds sherry.
11:51Basically reducing the alcohol by three quarters.
11:54And then I'm going to put the stock in.
11:55I'll cook it out for about an hour.
11:59Can I give you a hand, my friend?
12:00Please.
12:00We've got to make lots of potato fondant.
12:02OK.
12:03Yep.
12:04No problem.
12:05I like cutting things to the same size.
12:07Amber's making charcoal sable biscuits to represent writer, teacher and school's founder Hannah
12:16Moore, who inspired both her dish and Amber's career move from fine dining to food educator and
12:22school chef.
12:23So these are giant kumquats.
12:25Does anyone remember it now?
12:26I've said the name.
12:27Yeah.
12:27Yeah?
12:29You're winning.
12:30I wouldn't call it winning yet, chef.
12:31It's been a tough workout today.
12:33Mark's on his way outside to pick bay leaves.
12:37How much do you need?
12:38I need like 132 branches.
12:39Just bring the whole tree in.
12:42Yeah.
12:42Yeah, no worries.
12:42Cool.
12:43Thanks, Mark.
12:43Love you.
12:51Hi, Mark.
12:51Is that Harrison?
12:52Yeah, that's it.
12:53Welcome to the kitchen garden.
12:54I only need a measly eight bay leaves, but chef Jean needs significantly more.
12:59So this must be a real chef's dream in the summer.
13:01Absolutely.
13:02We're growing on about a two-acre site here and trying our best to meet about 80% of the kitchen's
13:07vegetable needs.
13:10Cheers, Harrison.
13:10Bye.
13:11Hi.
13:12How are you doing?
13:13You found the tree?
13:14Yeah.
13:15This is the maitake mushroom, so it's the vegetarian alternative on our main course.
13:20Jean blends a tarragon and vermouth butter for his fish course potatoes.
13:25How are you doing for the last hour, chef?
13:27Pushing now, trying as many of the jobs done so we don't have to stress tomorrow.
13:30Yeah.
13:31Amber's multitasking, making a strawberry gel as well as her honey parfait.
13:36How far are you with your little heads?
13:37Slow progress.
13:38Yeah.
13:38I'm going to have an off cut.
13:39Yeah, definitely.
13:40Starving.
13:43Oh man, so nice.
13:44I think it's better than last time.
13:48I just need to season up this parfait.
13:50I've got some butter to blend through it just to smear that out.
13:53I mean, this is ridiculous.
13:56Do you want a bigger stick blender, mate?
13:58Do you want a bigger stick blender?
13:59Do you want a bigger stick blender?
14:01Sally's consomme is done and ready to pass, which she will do overnight through muslin to clarify.
14:08Thanks.
14:08Do I have a hand?
14:09Amber is passing her strawberry gel.
14:1220 minutes left before we need to be out of the kitchen.
14:15Mark is doing some last minute frying of his thistles.
14:1810 minutes left.
14:19A little bit under the cosh.
14:20Done.
14:20You're a star.
14:22Thank you very much.
14:24Should we go through them and see if they're all the same now?
14:25That was a long, hard prep day today.
14:31Big day tomorrow.
14:32All the donkey works out the way.
14:33The donkey works out the way.
14:35Doing 90 portions of something this complex by yourself is quite a, quite a task.
14:42Tonight I'll be dreaming about loads of goats and loads of Dover souls all over the fire.
14:46Last one out, turn the lights off.
14:55I'm going to go through them.
14:59Representing London Southeast at the 20th year, it's more than I could have dreamed of really.
15:03Champions of Champions is my ultimate goal.
15:08It means the absolute world to be representing the Southwest.
15:11To win Champion of Champions today would be incredible, ridiculous.
15:18I really want to do the Central Region proud, so I'm just going to go and give it my all.
15:22My wife's coming to eat, so she's my biggest critic always.
15:26So to try and keep her happy is going to be a challenge.
15:29I think I'm probably most worried about feeding my mum.
15:36It's Banquet Day.
15:37Who will triumph and enter the Culinary Hall of Fame?
15:46Gonna go into the microwave.
15:47Time for Sally to find out if her onion consomme has clarified.
15:56It looks perfect, completely clear, really nice flavour, lovely colour, very happy.
16:01Jean's making a parsley and thyme herb crust.
16:05Go on top of the roasted goat loins when they're done.
16:08Erm, this smells like it's going to explode.
16:13Great!
16:15I swear I didn't sabotage it yesterday.
16:18Erm, right.
16:20Sorry.
16:21Let's find a new technique.
16:23She decides to use the Thermomix to temper her chocolate,
16:26but it can only take small amounts.
16:30The other way to do it will be in a bain-marie,
16:32but we've got gas stoves here.
16:34The flames can go on the sides, causing the chocolate on the outside to burn.
16:37And with white chocolate, that's really, really fragile and temperamental.
16:43This is the bread.
16:45I'm doing it in five batches, because when you start to scale a recipe up,
16:48it sometimes doesn't work quite the same.
16:50I'm just gonna do what I know, and then it'll all be okay.
16:56I'm gonna set myself up.
16:57It's gonna be chaos.
17:00So these are vegetarian set creams.
17:03So these are the baked celeriacs, so we've charred them on the fire,
17:07and then we've wrapped them in a salt crust,
17:08and we're gonna bake that off until they're nice and soft,
17:10and that'll be the veggie alternative for the fish course.
17:13Watch your backs, that's some hot milk coming through.
17:16Behind.
17:19Almost there.
17:20I've got probably, like, 50 more.
17:22They look like little pineapples.
17:24That has occurred to me.
17:26I just hope they bake okay.
17:34Right, who needs what?
17:35I need you all day, man.
17:37You're gonna have to fight the others.
17:39What can I do?
17:40I mean, you start skewering.
17:41Yeah, if you don't mind.
17:42So it's seven slices.
17:44We've got three down, 107 to go.
17:52I am re-tempering this chocolate,
17:53because it's got a little bit too hot.
17:54Joys are working with new techniques,
17:57but we're getting there.
18:00How's everything going, darling?
18:01So far, so good, yeah.
18:02It's like three hours till the first kiss.
18:04Three hours?
18:05Yes.
18:05OK, I've just got all the bread proving now,
18:07so that's gonna be a big job getting all of that rolled.
18:09Yeah, your consomme is clarified.
18:12Yeah, consomme is beautiful and clear and lovely,
18:13and then I need to prep all my onions, make my mash.
18:18I actually think it's better than the first time I made it, so...
18:20Hallelujah! That's delicious.
18:24Our judges, Ed Gamble, Tom Kerridge and Lorna McNeigh, are arriving.
18:30They're expecting a banquet to surpass all others for this anniversary year,
18:35as the preparation ramps up.
18:36Oh, f**k!
18:37Oh, f**k!
18:39Put yourself.
18:41What's happened?
18:42Yeah.
18:42Oh, man, that's nasty, that.
18:45Erm...
18:46Oh, no.
18:48You stabbed yourself.
18:49Mandolin.
18:49Mandolin.
18:50Really?
18:50Wow, wow, wow, wow!
18:51Delivering two courses just got even harder.
18:55Do with Florence Nightingale, isn't this coming later?
18:57Boo!
18:58Sorry, I am sympathetic, really.
19:02Yeah, sure, man.
19:03But also, could you get off my section?
19:06I'm making them mash.
19:17If you bake the potatoes rather than boil the potatoes,
19:20you don't add any water.
19:22And water is what makes mash go gluey.
19:25Ooh!
19:26Hot.
19:28Halalalalalalala!
19:32Yep, this is all looking good.
19:34I've done all this myself on this table.
19:37Who am I sat next to?
19:38I'm there.
19:39Matt Tebbitt here, Michael O'Hare there.
19:41That's good.
19:42I don't know why that's called Dame Denise's table,
19:44because it's actually Ed Gamble's table.
19:48We'll get that changed.
19:51Are there any tables that are giving you a bit of the fear, Sean?
19:55I saw there's a table just full of amazing chefs.
19:57Yeah.
19:58I think there must be about, what, like,
19:59almost 10 stars on the table or something.
20:01So that's a bit daunting.
20:042, 4, 6, 8, 10, 12.
20:08I thought that was going to be enough for 91 loaves of bread,
20:11but I actually need to make one more recipe,
20:13so I'm just going to get these proven in and get that straight on.
20:18Hello, Amber.
20:19Everything going well?
20:20Yeah, we're getting there, we're getting there.
20:21And the tempering going OK on your chocolate and you're happy?
20:24Yes, obviously just very, very fragile,
20:26so trying to keep it as cool and calm over here as I can.
20:30Yeah.
20:30Hopefully you keep that adrenaline up and keep going,
20:32and I'm sure it'll be great. Absolutely.
20:41Ooh, hello.
20:43Don't let anyone tell you I'm not strong.
20:46Although I'm not that strong.
20:49Sean's using paper with quotes from his inspiration,
20:51Elizabeth David, for the potatoes for his fish.
20:57That 18.
20:581-8, not 80-0, sadly.
21:01They are super fragile.
21:02And Mark is still wrestling with this tub of butter.
21:08How are we doing, Sean?
21:09All right, we good?
21:10Nice to see you.
21:11Nice to see you.
21:12How's the goat curry looking?
21:13Yeah, it's even better than last time, I think.
21:14Really?
21:15Yeah.
21:15You're completely under control?
21:16Yeah.
21:17But obviously you're going to bring in Mark to help you, I'm sure.
21:19Yeah, Mark's been briefed.
21:21Oh, I'm terrified.
21:22LAUGHTER
21:24OK, done, done with the onions!
21:26Woo-hoo-hoo-hoo-hoo!
21:28Yay!
21:33Our modern-day British heroes are arriving.
21:38With Lady Doreen Lawrence, who set up the Stephen Lawrence Trust,
21:42and her granddaughter Mia.
21:47The president of UK Athletics, Dame Denise Lewis,
21:50has come with one of her unsung heroes,
21:52athletics coach Andy Paul.
21:58Just going to add the spice mix now into the goat stew.
22:01I think tensions are rising now, aren't they?
22:05Yeah.
22:05Yeah!
22:11Coming across the great court are Sara Robotham MBE,
22:15who uncovered the Rochdale grooming gang,
22:17midwife of the year Wahida Abbas, and Lisa Potts-Webb,
22:21who was awarded the George Medal for bravery for protecting children.
22:26These are the vegetarian parfaits.
22:28Soft.
22:29It just goes to show how much of an impact that little bit of gelatin
22:33in the recipe makes.
22:35Oh! Oh, God! The jelly!
22:38Mark begins building his canapé.
22:40This is going to take a while.
22:46Our guest judge from his Scottish heat is here.
22:49National lifeboat volunteer and firefighter Ben Thompson.
22:54The horse is really, really special.
22:56I was not expecting it, and the horses behave themselves.
23:00It's magical.
23:01If it was snowing, it would have made it even better.
23:03They can't do snow.
23:04I know, you know.
23:05I know, you know, I know.
23:07I know, you know, I know.
23:07I know.
23:08Guest judge and campaigner for women's safety,
23:11Mina Smallman is here,
23:13along with those who fought for justice in the post office scandal.
23:17I've watched the programme so many times,
23:20and to be just a small part of it and be here in such a beautiful place,
23:25it's fantastic.
23:25It's not a little treat.
23:27It's a big treat.
23:28Yeah, because I've never been to anything like this before.
23:32Blennin's estate vehicle is bringing more guests.
23:35First out is Abdullah Tannoli.
23:38He saved a young girl and her mother from a knife attacker last year.
23:41Whilst our South West judge, Professor Tracy Daskovich, led the response to the Salisbury Novichok poisonings,
23:51and Tariq Jahan's impassioned speech after his son was killed stopped the Birmingham riots.
23:58I've been to many stately homes, but this one literally takes the biscuit. This is the best.
24:03Well, it's stunning. I've never thought that I'm going to be here.
24:07And the views and atmosphere, amazing.
24:12Do you want a push mark?
24:14If you sprinkle chai flowers.
24:16On the top. Oh, very nice.
24:18Like that. I'd love that.
24:23The thistle biscuits have been dusted with Douglas fir powder.
24:30This is the liver parfait.
24:32And we've invited them to the banquet,
24:39but our veterans were at the bottom of the pecking order when it came to a lift.
24:50Oh, my God, my hands are cramping.
24:54I just need to see if my bread's ready to go in the oven.
24:56It could go in, Sal, but I'm not sure if it could do within another ten minutes.
25:01OK.
25:03Kate Bedding from the British Red Cross is arriving,
25:06with long-serving nurses Diane Gill and Andrina Meerkarns,
25:11who was recently nominated for Nurse of the Year,
25:14as well as the chef's families and friends who have supported them every step of the way.
25:20Also here is the award-winning composer Daniel Pemberton,
25:24who wrote the Great British Menu theme tune.
25:27Love a venue with a good organ.
25:28It was just like, write some music for this cooking show,
25:31like pianos, double bass, a little bit of strings.
25:34It's got some cooking bowls.
25:36I mean, there's no way I ever thought this would last 20 years.
25:38It's been amazing.
25:41Great British Menu has been influencing
25:44British hospitality for the last 20 years.
25:46The guys they've got on the show, I mean, they're best of British, aren't they?
25:51So I'm expecting quite a lot.
25:54I'm expecting quite a lot.
25:56Entering the portico is Welsh singer, songwriter and broadcaster,
26:00Keris Matthews, MBE.
26:09Our last carriage is drawing in with Hillsborough Family Support Group Chair,
26:14Margaret Aspinall and the chaplain for Liverpool FC, Bill Bygroves.
26:24I think at this moment, Mark will be very, very nervous.
26:27I'm sure Mark's absolutely smashing it.
26:33I hope he's not too nervous, but yeah, he's going to be amazing.
26:38Yeah, I'm pretty happy with these.
26:39I think they're looking good.
26:40It's okay.
26:41Service, please.
26:42Thank you very much.
26:45Big push.
26:46It's a lot.
26:47Anything you're doing in that quantity is a lot.
26:55Enjoy, guys.
26:58Wow.
26:59Creamy.
27:01It's gorgeous.
27:02It's so sweet.
27:04A bit of sweetness, a bit of saltiness and crispiness, of course.
27:10Everything is exploding in your mouth.
27:12It's beautiful.
27:15Mark was on the show that I was there for as a guest judge.
27:18His food was absolutely fantastic on the day.
27:21And there we go again.
27:22The canopies, can't fault it.
27:26Canopie was beautiful, so smooth.
27:28The crunch of the biscuit and then into the centre, it was just absolutely divine.
27:32I think it looks great.
27:33It's like a little fish, all Scottish, a little napkin.
27:35I think it looks fantastic.
27:37It feels crispy, crunchy.
27:39I mean, that's a great first impression, isn't it?
27:42Really good.
27:42Just going back to get the last of the canopies.
27:49Could I have the kitchen a bit closer?
27:56Enjoy it.
27:57It looks like a bit.
27:58It was a little explosion of flavours inside your mouth.
28:03It felt very Scottish to me.
28:06Because it made me think about being up in the Highlands.
28:08So good to see you again, darling.
28:13That's four apart now.
28:14I'm going to hit ten before we go into the banquet.
28:16Yeah, that's really tasty.
28:20It was delicious.
28:22It really was.
28:23I was very surprised at how delicate it was, but, you know, full of flavour.
28:28In the kitchen, it's full steam ahead with the vegan blue cheese mash for Sally's starter.
28:43All right, Sally, this is the last batch of bread going in now.
28:52Welcome, everybody, to Blenheim Palace and the Great British menu's 20th birthday.
28:59And I invite all of you to follow me as we move to the orangery.
29:07OK, Chef, I'm all yours.
29:08You're all mine.
29:09It's a dangerous thing to say.
29:11We're going to start cooking fish now.
29:12Yeah.
29:13We're going to chuck them on.
29:14We're going to get them on nice.
29:15And what the whole idea is, we're going to cook it with loads of smoke.
29:18So I want it bellowing out the whole time.
29:19Yeah.
29:20As it's cooking, we're going to baste it with the black koji butter.
29:25Service for the starter course is now just minutes away.
29:32I'm really looking forward to tasting Sally's dish again.
29:35It was a standout course for me across the week when I judged it.
29:38There's some pretty big-time chefs on this table.
29:40Hopefully they enjoy it as well.
29:43I think Sally will be head down, focused, concentrating hard on the work.
29:48I need Mark now, please.
29:50Mark!
29:53How are we doing, guys?
29:54Yeah, everything on top, I think, is cooked.
29:56I'm going to have to leave you in a sec.
30:00Amber's brushing the brioche with yeast extract.
30:03Can you pipe these, Mark?
30:05Just fill them.
30:05Yeah.
30:06Mark's now helping with the vegan mash.
30:10As the first bowls are prepared with onion powder, onion pearls, and pickled shallots.
30:15And then just some truffle, yeah?
30:16Yes, mate, yeah.
30:18Hello, yo, yo, yo, blood in palace.
30:21Okay, so we have the exceptional Keris Matthews MBE, who is going to read a poem that should resonate with
30:28many of you here.
30:29Let's hear it for Keris Matthews!
30:31The Road Not Taken by Robert Frost
30:39Two roads diverged in a yellow wood, and sorry I could not travel both and be one traveller.
30:47I looked down one as far as I could to where it bent in the undergross, then took the other.
30:54Oh, I kept the first for another day, yet knowing how way leads on to way, I doubted if I should ever come back.
31:06I shall be telling this with a sigh. Somewhere ages and ages hence, two roads diverged in a wood,
31:15and I, I took the one less travelled by, and that has made all the difference.
31:31Oh, we've got waiting stuff here. Oh, here we go, here we go, here we go.
31:33Oh, look, we've got Florence.
31:35Oh, hey, Flo.
31:36Table one, so it's going to go like that in front of the guest, yeah?
31:38And then I need one person to take the soup, please.
31:40Perfect, right, go. Thank you ever so much.
31:42We are starting off, I'll put my glasses on, with Nursed Back to Health,
31:49created by the brilliant Sally Abbe, and it's inspired by Florence Nightingale.
31:55Please put your hands together for the nurses here tonight.
32:00Thank you very much for all you do.
32:09Thank you so much.
32:10Thank you very much.
32:11Cheers, thank you.
32:17The flavour and the continent.
32:19Yeah.
32:21Please don't disturb me, because I'm, I'm literally in heaven now.
32:24This is so good.
32:31I was delicious.
32:32Never tasted anything like that before.
32:35And Florence Nightingale is a particular hero of mine.
32:38I thought it was amazing, and I really love the butter, but I've never had butter like that,
32:47so I need the recipe.
32:50That brioche is amazing.
32:51The butter, though, Denise and I aren't going on Dragon's Den.
32:54We want to put the butter on the market.
32:56That is unreal.
32:57I absolutely love the starter, and I'm not trying to pretend I know anything about food,
33:06but the flavours were absolutely beautiful.
33:09Sally, how many on the next one?
33:11We are nine again.
33:14Now we're cooking on gas, right.
33:17OK, so service, please.
33:20Thank you, Florence.
33:22Thank you, Florence.
33:24Thank you, Florence.
33:27It smells beautiful.
33:38This will be the most spectacular broth ever.
33:45I confirm I am still a lover of the yeast extract with the butter.
33:49It was delicious and really lovely to see the Red Cross plates as well.
33:53I love the bread, didn't you?
33:54I like the bread.
33:55It did feel therapeutic, I would say.
34:00That is an unbelievable feat to knock out brioche,
34:03which is using so much butter naturally, and then do a vegan version of it
34:07and not even notice the difference.
34:09I think it's a phenomenal achievement.
34:11Right, go, go, go.
34:12Let's go, Florence.
34:13Let's go, Florence.
34:16One more table left to go, ladies and gentlemen.
34:18Oui.
34:21Right, service here, please pick up the last table.
34:24Let's go.
34:28It's been a pleasure working with you.
34:29Thank you very much.
34:32Allow me, Atul.
34:34Thank you, sir.
34:40Mashed potato inside an onion.
34:42Who was expecting that?
34:44It was delicious.
34:45I thought the onion would be really strong, but it wasn't.
34:49It was really gentle, and I really loved the vegan mash.
34:52It was beautiful.
34:53It was to die for, and that's, if I was poorly,
35:00that would be the best thing to make me better, that soup.
35:03It was delicious.
35:04I think she really excelled herself this time,
35:07and I'm very proud of what she's done.
35:09Yes, it's absolutely beautiful.
35:11Well done.
35:12Thank you, guys.
35:12Thank you, guys.
35:13Good hustle, good hustle.
35:15I was really happy with how that went.
35:16I think it looked really nice.
35:17I'd like to think I've got a good chance of winning the champion of champions.
35:20One in four is a good odds.
35:23It's a great start, a difficult one to follow, so good luck, Jean.
35:28Yeah, they're going to get in there.
35:30Can Jean become only the second chef ever to deliver both fish
35:34and main courses at our banquet?
35:37We're in a very good place.
35:38We just need to start serving.
35:40The next course is a whole Dover sole, comes whole to the table.
35:45When was the last time that you filleted a Dover sole?
35:48There's a strong argument for 1998.
35:50Okay, good.
35:51You're going to do one of the tables, and so is everyone here, okay?
35:54Yes, chef.
35:55Yes, chef.
35:56Yes, chef!
35:59Jean's wife, Anya, is used to being on the other side of service,
36:03as she does front of house at their Michelin-styled restaurant in Sussex.
36:07I didn't think that I would be this nervous.
36:10Normally, I get to see the whole process, so I'm actually really stressed, but I know that it'll be fine.
36:19All right, fish o'clock.
36:20The assembly is starting with the courgettes, followed by chervil and parsley emulsion.
36:28Happy with quantities there, Jean?
36:30Yeah.
36:32Five peeled grapes and a herb garnish complete the vintage plates,
36:35and the vin-jean sauce is decanted.
36:39Fish on top, Jean.
36:41The potatoes with tarragon vermouth butter are served in their paper cooking bags.
36:46Okay, is everyone ready?
36:47Yeah.
36:48Let's go.
36:48Okay, service please.
36:52Okay, service please, come and fish.
36:54Let's go.
36:55So now, it's time for the fish course, created by Jean Delpour, our winner from London and the
37:02South East, celebrating the British cookery writer, who helped revitalize home cookery in
37:07Britain in the mid-20th century. This is an ode to Elizabeth David.
37:18All right, let's do this, huh?
37:26It is beautifully cooked.
37:30Coming up, ready?
37:30Yes.
37:31Yeah.
37:31Thank you so much.
37:32Both crispy skin.
37:35Thank you, Brian.
37:36All right.
37:39We're now going two veg, seven fish. These are two veg.
37:42Yeah.
37:43Like the fish, the celeriac vegetarian option has been basted with
37:47burnt black koji butter.
37:50Right, Jean, I'm going to start sending, yeah?
37:51Okay, we've got sauce coming in.
37:53They're hot, be careful.
37:55Two veggie.
37:56So next, eight, one veggie.
37:58Do you want to run and get that fish?
37:59Yeah.
38:02It's huge, isn't it?
38:03Even three Michelin-starred chefs are helping.
38:08Okay, here we go.
38:13Absolutely gorgeous.
38:16Gorgeous.
38:18It was really flavorsome.
38:19It was beautifully cooked, and the sauce was magnificent.
38:25Yeah.
38:26It could really taste the barbecue flavor coming through.
38:29It's delicious.
38:32Can we get fish, please?
38:33Sure.
38:34Thank you, mate.
38:35We've got two tables left after this?
38:37No, five.
38:38Five tables?
38:40Where's all the potatoes?
38:41One, two, three, four.
38:42One, two, three, four.
38:43One, two, three, four.
38:44They're over here.
38:44I didn't cook from there, yeah.
38:47With so many jobs, something had to give.
38:50Jean's forgotten to cook the last trays of his potatoes on papillote.
38:54And we have to go one potato food table now, please.
38:57Yep.
38:58Nurses and health heroes, table four.
39:01And again, service, please.
39:03Would you like to pass your plate?
39:09It was moist.
39:10It was perfectly cooked.
39:12Honestly, I've never had anything so beautiful before.
39:15Beautiful work.
39:18Look at that.
39:19Look at that.
39:20I actually love the fish.
39:22Really flavorsome.
39:24And just that barbecue that ran through it.
39:26It was absolutely delicious.
39:29The sauce was fantastic.
39:31A really, really memorable dish.
39:33Potatoes.
39:35It was amazing.
39:37If I have to eat one food for my whole life, I'm going to say the fish.
39:41You know, Elizabeth Davis, one of my favorite cookery writers.
39:44And yes, that was a fitting tribute.
39:46Rich, deep flavors.
39:48And I mean, the soul just fell off the bone.
39:50Okay, guys, this is our family and friends.
39:54No pressure.
39:56We are eight now.
39:57All fish.
39:59Drug sauce?
40:00Yeah.
40:03Okay, service, please.
40:05Last one.
40:05DBM veterans.
40:07Thank you so much.
40:08That's finishing table ten.
40:10That's the easy one.
40:10Uh, yeah.
40:14All right, chef.
40:27Fish was cut beautifully and the sauce was just world class.
40:30Amazing.
40:31Really, really nice.
40:32So much kind of smoky flavors coming through from that barbecue.
40:35The potatoes are amazing.
40:36I love seeing people eat and then...
40:38Did you like the interaction at getting the chefs?
40:41I hated every moment.
40:42I hated that too.
40:42Yeah, but I didn't come here to compete.
40:46In terms of champions and champions for that dish, I think it's got a strong chance.
40:49Loads of flavor, really simple but really complicated at the same time.
40:52You just had to cook loads of fish on the bone.
40:54So a challenge in itself because they were all cooked perfectly.
40:56And now he's got that amazing curried goat.
40:59Yeah, so the next dish is the hard one.
41:00So now we've really got to push up, get timing on and then we've got to go.
41:03I mean, you know, if it's a starter in a main course, fair enough.
41:06But going from fish directly into a main course...
41:10Crazy. Amazing.
41:13Jean sourced the African boa goat for his main course from a farm local to his restaurant in Sussex.
41:19Two relish per table.
41:20Two relish per table.
41:21Two stews per table.
41:23Then the plain ones are for the peanut satay, I think broccoli.
41:26And then these ones are for the okra, yeah.
41:29And then Aldo meat and then the maitakes and then it's just the rice.
41:32The plate is the potatoes.
41:34Yeah.
41:34Dusted and then the sorrel emulsion.
41:36This is a lot.
41:39Mark is on hob duty, frying both the okra and the rice, which is topped with mushroom bayonets.
41:45Seven first.
41:47Wait.
41:48Whilst Amber's doing the goat stew and the broccoli.
41:52Broccoli on top, peanuts on top of that.
41:54Yes, please.
41:55That's got the last, that's everything I've got.
41:56Thank you, Chef.
41:59Your main course is inspired by West Africa and Charles Ignatius Sancho, who was born into slavery and became the very first black man to vote in this country.
42:11And with us today is Paterson Joseph.
42:16He is the author of The Secret Diaries of Charles Ignatius Sancho and it's also an incredible play, Sancho and me.
42:21And Sancho has also been chosen as the inspiration for a poem by former Scottish laureate Jackie Kaye.
42:43This is Miraculous Alchemy.
42:46When it was illegal to teach you to read, you published letters in the papers, Miraculous Alchemy.
42:54And a strange thing to hold as a victory, you were the first black man to have a published obituary.
43:03You led the way, met the king, played music to handle as a child, Miraculous Alchemy.
43:10You were published posthumously, how you faced adversity, the letters of the late Ignatius Sancho, your legacy.
43:22You felt like a lodger in Grand Britannia, you were insulted, put down, you fought for the abolition of slavery.
43:31And yet you were lonely, there was no one quite like you, Miraculous Alchemy.
43:40But now, read the room, Ignatius Sancho.
43:46Here's people who followed your inspiration through history.
43:52Your destiny, our democracy.
43:56Your responsibility, our liberty.
44:00Miraculous, Miraculous Alchemy.
44:04Paterson Joseph is introducing the course.
44:13This is the tale of an African child, born on a slave ship, crossing the Atlantic on the coast of Guinea in 1729.
44:24Thank you very much.
44:25Oh, and look what it's on.
44:30Look, this is his voyage from West Africa to England.
44:39Am I allowed to dig in or do I have to roll?
44:40Yeah, goat stew, honey.
44:42Pass the goat stew around.
44:45Right, are you good on six goats there, my friend?
44:47Yeah, slicing.
44:49Sean hasn't realised, but he's forgotten the herb crust and the goat is being served without it.
44:56Broccoli.
44:57OK, serve it here, please.
44:59OK, we're going table five, community leaders.
45:04Hot.
45:04OK, so now we're going five and three and then it's six and two.
45:07And behind.
45:08Wait, that's very hot now.
45:11Ow!
45:12Take one, pass it round.
45:18Yeah.
45:25It was just like full of flavour, just on the absolute limit of spice that it makes it really naughty.
45:33You know, you just keep going back for more.
45:36I love it.
45:38Make everyone's heads pop off.
45:39It's great.
45:40It was something that was very hot.
45:43I'm not quite sure what it was.
45:45And I'm not necessarily used to spicy food, but it was really good.
45:48It's lushing it.
45:52Extraordinary concoction of different flavours and elements and herbs and spices.
45:57And the meat was beautiful and tender.
45:59OK, so we're going eight now, six main, two veg, yeah?
46:01Yay!
46:02Yay!
46:04The vegetarian option is roasted maitake mushroom.
46:07Then we're halfway there, boys and girls.
46:10Woo!
46:10Woo!
46:13Everyone OK?
46:14Yeah.
46:14Yeah, all good, mate.
46:18OK, service, please.
46:19Amongst our modern-day heroes is a cave diver who rescued the trapped Thai football team.
46:31Main course was quite spicy.
46:32It was very nice.
46:34The goat was especially very nice.
46:39I have to say I found the main course far too spicy for me.
46:43I couldn't taste anything but spice.
46:46Honestly, the peanut sauce on the broccoli was lovely.
46:50The rice was just delicious.
46:52What a combination of flavours.
46:56I had the mushroom and I loved the little touches of okra and the broccoli and the rice.
47:02It was really, that little part of rice was like a little jewel.
47:05There was quite a lot going on there, but every single thing had its place and worked from the relish to the okra.
47:16Absolutely gorgeous.
47:17My favourite bit actually was the goat.
47:19Oh, just so tasty and succulent.
47:23Okay, the next table is seven, normal two, vegetarian, yeah?
47:26We should.
47:27One of which is my mummy, so make it nice, please.
47:29And then we are done, yeah?
47:33Sweet.
47:34Everyone except Amber's.
47:36Okay, last table, chef's family.
47:39Thank you very much.
47:41Okay, one more service here, please.
47:43Thank you so much, guys.
47:44Well done.
47:45It's really good.
47:46Thank you so much.
47:48Appreciate that.
47:48Well done, mate.
47:49That's beautiful.
47:56So, can you switch off?
47:59The thing about Sancho is he loved his food.
48:01This would have suited him down to the ground, and I loved it.
48:07That was my favourite course.
48:08Such complexity in the flavour and the spicing that I haven't had anything like that before.
48:13Blew my mind.
48:14It was actually so, so good.
48:16I'm immensely proud, but I'm actually not shocked, because it never ceases to amaze, really.
48:22Yeah, so cooking two courses is quite tough.
48:24Really proud that the whole thing came together.
48:26It's exactly how I wanted it.
48:27So, I've got two chances of getting Champions of Champions.
48:29I mean, I would love it.
48:32The spotlight is now on Amber for the final course, and too late, Jean's found the herb crust.
48:40So, yeah, I've just got my crumb that was for the goat rack, so there's lots to think about when
48:44you're in this kitchen, so something small can slip by quickly.
48:46So we can just stack the desks here, and the book should be inside already.
48:53Mark is piping strawberry gel onto the set cream.
48:5612 varying sized dots, just cover the top nicely.
48:59And Jean is following with fermented strawberries.
49:03The more the merrier, but I don't really want to risk us running low.
49:07And then Sally with the honeycomb.
49:09Mark, me and you are going to run service, whilst the guys are just continuing to plate.
49:14I'm so proud, particularly as a chef that works for schools and with charities.
49:19I'm very proud that she's able to live that kind of social conscience.
49:23Amber will be cool as a cucumber.
49:25She knows what she's doing, and I think she'll deliver an excellent dessert.
49:30Lemon thyme tips are added.
49:34So you're doing about five or six per plate.
49:37It's all hidden with a white chocolate disc emblazoned with a poem by Hannah Moore.
49:42The desks include a very cute picture of a young Amber.
49:50Mark, I'm going to show you where everything is.
49:52Guys, we're going to need access to that last chiller now.
49:55Mark places the honey parfait and chocolate sable biscuit in the desks.
49:59Amber? Yeah?
50:01Can I just have you check these on the first table, please?
50:04Yeah, beautiful, mate.
50:05It's time for dessert from Amber Francis from the southwest, inspired by Hannah Moore.
50:12A philanthropist and education campaigner who established over a dozen schools in the west country.
50:18Please give a round of applause to the teachers that are here with us tonight and all teachers.
50:23My mum's a teacher.
50:27Okay, service please.
50:29Thank you guys for writing, facing the guests.
50:38Isn't it gorgeous?
50:40I absolutely love how that looks.
50:42That's quite moving, isn't it, actually?
50:49Oh my goodness.
50:50That is absolutely stunning.
50:52That's so good.
50:53The presentation, the taste, all of it was just sensational.
50:57And my dish was absolutely delicious.
51:00Ridiculously proud of Amber.
51:02The dish is exquisite.
51:05So this is table seven, Blenheim, please.
51:07Seven dessert, one veggie.
51:14Amazing, absolutely amazing.
51:18I was transported to a lovely place to which I'd like to go again.
51:22Oh, gorgeous, absolutely beautiful.
51:31The set cream, the fermented strawberries, the honeycomb.
51:35Oh, I loved it.
51:37Jean, we'll take four.
51:38Vegetarian, please, and service, please.
51:41Walking, coming, backs.
51:46I thought it was absolutely stunning.
51:48I thought it was genius.
51:49The idea of eating your words.
51:56Really, really tasty.
51:58With the educational theme, brilliant.
52:01Because education is liberation.
52:02And service, please.
52:06Service, please.
52:08It's quite frustrating, isn't it?
52:10Ice cream sandwiches are melting.
52:14Service, please.
52:18Oh my God.
52:21But we're waiting.
52:22OK, this is going to table five.
52:25Make sure the writing is facing the guests, please.
52:27The set cream and the honeycomb strawberries were absolutely to die for.
52:34I really love the charcoal biscuit and the honey coming through.
52:38That was beautiful.
52:38I really enjoyed that.
52:39So it was absolutely amazing.
52:41And I think it will do Hannah more proud.
52:43It's absolutely delicious, every part of it.
52:46OK, service, please.
52:47That's three.
52:47Go on, last one.
52:48That's it.
52:49That's it.
52:49That's it.
52:51Whey.
52:53Well done.
52:54Grupa, Grupa.
52:57Well done, guys.
52:59Well done, guys.
52:59Well done, guys.
53:00Woo!
53:03The strawberries were so intense.
53:05I love them.
53:06And it blew your head off.
53:08It was fantastic.
53:11I've heard so much about it, and now to taste it, it's lovely.
53:14It's what she does best, and I'm, yeah, so proud that everyone's got to enjoy it with us.
53:19Dessert was absolutely stunning.
53:21It was really beautiful.
53:23From the moment I saw the dessert for the first time,
53:26I thought it was a banquet-worthy dish.
53:29She should be incredibly proud of herself.
53:31It's a lovely story and a great dish.
53:33This was a big surprise.
53:35It's made me think very hard about eating them.
53:40It is now time for you to cast your vote.
53:42Voting cards will be coming around to vote for your favorite dish of the evening,
53:46and we'll count them up and see who will be crowned our champion.
53:50It's a really difficult choice, but I think I'm going to go for the starter.
53:57I just thought it was delicious, and I thought the idea behind it was inspired.
54:01I'm dessert all the way.
54:03Well, my favorite course tonight was the fish.
54:06It was really lovely.
54:07I think that is my number one.
54:09I love the main course.
54:10I actually voted the fish tonight.
54:13Oh, come on.
54:14It's got to be the dessert.
54:16I'm actually voting for the fish, because I thought it was beautifully cooked.
54:21Very refined.
54:22I love the sauce.
54:23I think I'm going to choose the main course.
54:25Every element of that dish was absolutely sensational.
54:29I'm loyal to Sally.
54:31She's just created flavors that have just blown my mind.
54:34So, it's a starter for me.
54:37My vote for Champions Champions was Jean for his main course.
54:39To do goat for main course, the banquet is really quite brave.
54:42That delicious consomme of Sally's.
54:46Fish, the best.
54:48There and back again, Jean Del Port.
54:51Lovely, beautiful food, gorgeously cooked, and a great story.
54:55Thank you all so much for coming.
55:01And of course, a massive thank you to Lady Henrietta at Blenheim and her amazing team.
55:06Thank you so much.
55:06Amazing.
55:09So, let's introduce you to the chefs.
55:12First off, we have our runner-up, Mark McCabe, who made your canapé.
55:15Give it up for Mark!
55:16Yeah!
55:18Yeah!
55:19Please welcome to the stage the incredibly talented Sally Abbott,
55:22who made your starter, Nurse Back to Hay.
55:24Woo!
55:28One chef who cooked not just your fish course,
55:30but also your West African feast of a main,
55:33is the exceptional Jean Del Port.
55:37Let's hear it for the chef who created your stunning dessert,
55:41Amber Francis.
55:43Give it up for Amber!
55:47Just before we crown our champion,
55:49I want to congratulate all the chefs on an extraordinary 20th anniversary banquet.
55:53Well done, guys.
55:59The votes have been counted.
56:01Making history in our 20th year,
56:05our champion of champions,
56:07is...
56:08...is...
56:10...Walter!
56:10Water!
56:11Water!
56:11Water!
56:12Oh!
56:20Amber.
56:20No!
56:30Well done!
56:31Oh my god!
56:35Well done!
56:44Get it out!
56:45Yeah!
56:46Thank you so much for everyone that voted for me, and thank you so much to everyone that helped me.
56:59And I'm chuffed to bits, and I'm so proud to hopefully show people that there's lots of different avenues in the restaurant industry.
57:07So proud to be a school chef. It's the best thing I've ever done in my career.
57:10Thank you so much, everyone.
57:16Thank you so much.
57:22Well done, Amber.
57:23Well done, mate.
57:24Well done.
57:26Congratulations, fantastic.
57:28Really well done.
57:31Mum's so pleased for her, yeah.
57:32You know, she put so, so much work into that dessert, and I think she really deserves it.
57:36Congratulations.
57:37Well done to you.
57:38That's amazing.
57:39Amazing stuff.
57:40Thank you so much.
57:41Well done, sir.
57:42Hi, how are you?
57:43I'm good.
57:44Thank you for coming.
57:45Well done.
57:46Oh, it's a pleasure.
57:47Oh, my goodness.
57:48Oh, my goodness.
57:49It really was my pleasure, so yeah.
57:50Thank you so much for coming.
57:51I gave you my pleasure.
57:52Well done.
57:53Thank you so much for coming, boys.
57:54They've loved it.
57:55Oh, I'm so glad.
57:56You too.
57:57Thank you for the support you've given Amber as well.
57:58Oh, not at all.
57:59And that relish.
58:00Yeah.
58:01It's surprisingly hot, by the way.
58:02Yeah, I know it is.
58:03To be part of the Great British venue was my whole dream.
58:07Still hadn't done the whole banquet.
58:08That's what I set out to do, so I'm relieved.
58:10I can relax now.
58:12And yeah, just enjoy.
58:13You're the best.
58:14Aw, thank you.
58:17Yeah.
58:18No?
58:19I'm over the moon.
58:21I'm so happy to just be here and to get this award is just phenomenal.
58:28Yeah, I can't really fathom it at the moment.
58:30The sauce was fabulous.
58:31Oh, amazing.
58:32It's ridiculous.
58:33It's ridiculous.
58:38We could not have celebrated 20 years of Great British menu in any better way.
58:43A magnificent feast from four magnificent chefs.
58:46Cheers.
58:47Cheers, everybody.
58:51Cheers, PAUL!
58:52Cheers, my dear!
58:53Cheers.
58:54Cheers, everybody.
58:55Cheers, everyone.
58:56Cheers.
58:57Cheers, taƯ.
58:58This dinner was fabulous.
58:59scarder top 5 impeach.
59:00Cheers, ta matte in the belly and bottom.
59:01Cheers.
59:02Cheers...
59:03Cheers...
59:04a cup of exercise.
59:05Cheers, tań done now.
59:06Cheers...
59:07Cheers...
59:08a cup of yoga.
59:09Thanks.
59:10Cheers...
59:11Cheers, Saya...
59:12a robust άλλ....
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