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00:00Today the chefs compete to cook the dessert course at our historic banquet at Blenheim
00:06Palace.
00:07It's the last battle to get on the banquet menu.
00:10Welcome back, Prue.
00:12Hello, Ed.
00:13This is very exciting.
00:14It's very strange to be here.
00:16I bet.
00:17What's this?
00:18Don't worry, we're not going to make you eat wall-to-wall cake today, but you're here
00:20just in time for the 20th anniversary of Great British Menu.
00:23And it's also my 20th birthday today.
00:25Ed, come on.
00:28There's no chance anyone's going to believe that.
00:34Yesterday the main course went to the wire, with six chefs tying first, second and third
00:40place.
00:41F***!
00:43Today our finalists buy for the last remaining spot on the menu.
00:48I'm just going to give it 110%.
00:50I really want to get a dish to the banquet.
00:52A celebratory dessert to end our banquet honouring historic Great Britons and 20 years of Great
00:59British Menu.
01:01I thought you'd like that one chef.
01:03Today, feeling a little bit nervous.
01:05This wasn't my most successful course in the competition.
01:08A little bit excited about the dessert course, to be honest, they've changed a lot of things.
01:11It must be grand enough for Blenheim Palace and the esteemed banquet guests.
01:17Feverously whisking.
01:18Sally's already bagged the starter and Jean's won the fish and just clinched the main.
01:25Joint first yesterday.
01:26I'm also disappointed that I didn't pip it to the banquet, but I'm definitely going to
01:30be gunning for it today.
01:32So back-to-back wins, but I won't be taking my foot off the gas today at all.
01:35So it's the last chance for their competitive rivals.
01:39I need to absolutely nail it today.
01:41It has definitely been a rollercoaster.
01:44I do not want to be in the bottom today.
01:49Our expert judges demand perfection.
01:52The technique is fantastic.
01:54I love the dish on the end.
01:55It's so different.
01:56There can only be one winner.
01:58Cooking the dessert is...
02:14It's the last chance to get on to that board today.
02:17The calibre of chefs that are in here is unbelievable.
02:20Last day.
02:21Welcome back, Stevie.
02:22Return of the Mac.
02:23Here I am.
02:24How's everyone's scores for today?
02:27Any strong contenders?
02:28I got three 10s.
02:29Wow.
02:30Three 10s.
02:31Very nice.
02:32I got two 9s and a 8.
02:33Nice.
02:34Yeah.
02:35I got two 9s and a 10.
02:36Very nice.
02:37Ooh.
02:38I think Amber is definitely the dark horse of the pack today as she got three 10s.
02:43I think it would be a little unfair on everyone else if it was just them two at the banquet.
02:48I think it would be another high scoring round today.
02:50I hope everything sets, doesn't melt and all the other things that can go wrong in desserts.
02:54It's our main course.
02:57Jean's back up there again.
02:58Yeah.
02:59Well done, Jean.
03:00Today, the last chance for them to get on to the banquet is the dessert course.
03:04There's a lot of standouts.
03:05There's obviously Amber's which got perfect 10s from us.
03:08I mean, there's Stevie, that lovely little tart, and then, of course, we can't discount Jean.
03:15Sally's was great.
03:16I loved Mark's rice pudding.
03:18This is the last chance, do you know what I mean?
03:19The ones that are in there that have got good desserts, they know they're good,
03:22so they're really going to be pushing it.
03:23Everyone feeling excited for this one?
03:25Yeah.
03:26Let's go.
03:28This is my dish.
03:29If it's going to be any of them, it's going to be this one.
03:32I'm going to pull out all the sops today.
03:35Again, just like every day, anyone's game at this point.
03:37Absolutely anyone's game.
03:39Good morning.
03:40Hiya.
03:43Good morning, chefs.
03:44How are we getting on today?
03:45Good.
03:47Jean, how are you feeling?
03:48Yeah, still...
03:49Head's still spinning.
03:50Yeah.
03:51Yeah, you're going to be a busy boy, yeah?
03:52Yeah.
03:53And fancier today dessert as well?
03:55I do like my dessert, so...
03:59So, Amber, you had a very high-scoring dessert.
04:01You're up for it today?
04:02Oh, yeah, absolutely.
04:04And our guest judge today is a legendary former Great British menu judge.
04:09It's Prue Leith.
04:09Oh, wow.
04:14I got too excited I had to reveal that, sorry.
04:19OK, the first group to cook today will be Mark, Stevie, Daniel and Amber, so off you go.
04:24Good luck, guys.
04:24Thank you, chef.
04:25Can't wait to see your dishes.
04:27And the rest of you will cook seconds.
04:28Best of luck.
04:29Thank you very much.
04:30See you in a little bit, chefs.
04:31Good luck.
04:32All right, well, should we get going?
04:34Let's go.
04:35Good luck, everyone.
04:35Good luck, guys.
04:36Good luck.
04:36I've got the honey parfait on the go, and I've got the panna cotta on the go.
04:44It's all about controlling the speeds of those two machines at the same time as watching this.
04:50I need to just try and get everything on as quickly as I can.
04:54So I just need to push and run on this one.
04:58Fin the rice pudding in two batches.
04:59It takes a little while to cook, make sure it's done in the time I know it'll work with.
05:03I'm going to just let the Bilberry compote tick, as we would say, and then get the pastry made here.
05:12Joining the judges today, Dame Prue Leith, a former judge herself for 11 years,
05:18an ex-restauranteur, a food columnist, author and educator, who with an OBE and an MBE,
05:25was also given a damehood in 2021 for her services to food, charity and broadcasting.
05:33Hi, Prue.
05:34Hi, Ed.
05:35Legend in the building.
05:36Hi, Ed.
05:37Lovely to see you.
05:38Lovely to see you.
05:38Hello, how are you?
05:39Nice to meet you.
05:41Hello, mate.
05:41Hello, you.
05:42How are you?
05:43You all right?
05:43I'm fine.
05:44Welcome back.
05:45This is very strange.
05:48I can tell you this is a posher judging chamber than we had, but it is very familiar.
05:55So I just want to try and get this in to chill as quickly as I can.
05:58Daniel from Wales, who came joint third yesterday with Callum,
06:02has made a chunky macadamia nut ice cream base, and he's now whipping up a chocolate sponge.
06:11Northern Ireland's Stevie is making a pastry case for his pie,
06:15which previously scored a seven from Ed and two sixes from Lorna and Tom.
06:20I missed you.
06:24Hi, I missed you too.
06:25Yeah, did you get some rest?
06:27I did.
06:27This pastry was very, very tasty.
06:29Yes.
06:30And what was the fever?
06:31It wasn't the most elegant of dishes.
06:33Custard was a big requirement, so I'm going to do a set custard inside it,
06:37along with the bilberry component, and then I've made a laminated puff pastry for the top of it,
06:42so it'll give a different bite to it as well.
06:44Fabulous, yeah.
06:44And hopefully look a little bit banquet-worthy.
06:48After coming close to winning the main, but having to settle for joint second with Jack yesterday,
06:54Scotland's mark is pinning everything on his dessert.
06:59Just trying to put yesterday's disappointment behind me a little bit,
07:01push on through, make sure this dish is as good as I know it can be.
07:05Amber from the south-west of England is toasting hay for a set cream and making her honey parfait.
07:11Yeah, there's lots of things going on at the same time with this dish,
07:15which is going to have eyes in the back of my head.
07:2020th year of Great British Menu.
07:22I know, isn't it extraordinary?
07:23We thought, who better to get back for dessert finals day than yourself?
07:27Well, I was on it for 11 years before I left.
07:30My main memory was that the judging chamber had no air in it,
07:34and we were absolutely sweltering hot, but it was good fun.
07:38It was really always good fun.
07:40So how are you getting on, guys?
07:41Not too bad.
07:42Yeah, first up, obviously, time's tight.
07:44And yourself, Stevie?
07:45Yeah, I'm doing good.
07:45I'm on track.
07:46So as long as everything plays ball, I should be smiling at the end of this.
07:52Alongside Stevie, Amber's had a tough week, coming in the bottom two every course.
07:59Amber.
08:00Hi, Andy.
08:01What a week.
08:02It's been a rollercoaster.
08:03It is.
08:04It's been quite brutal, hasn't it, really?
08:06Just a bit.
08:07Now, you have a stunning dessert for which you got the perfect score.
08:12Um, I guess you're gunning for this one.
08:15Absolutely.
08:16Come on now.
08:17I'm not going down without a fight.
08:19Fire in the belly, Amber.
08:21And talk to me about what's on the plate, because it's very beautiful.
08:25So we've got a hay set cream, I've got a strawberry puree, honey fermented strawberries, and we have
08:31a charcoal sablé with a honey parfait in the middle.
08:36Daniel's made his honeycomb and glow-in-the-dark chocolate stars.
08:41It's either going to work and people are going to like it, or it's going to be complete fail.
08:45And after struggling with his timings previously, Stevie is also worried.
08:51Plenty could go wrong.
08:52The custard might not set.
08:53Pastry could be a bit too short, but we'll try and get it done.
08:58Do you have some amazing, fond memories?
09:00The best thing were the chefs.
09:01I mean, they were just so, well, you remember.
09:04You did a sort of Paul Bocuse soup underneath a pastry crust.
09:09That was it, yeah.
09:10It was amazing.
09:11I'm glad you liked it, Prue.
09:13Sadly, Matthew and Oliver, who were sat here at the time, weren't as big a fan.
09:17It's amazing to me that he can sit there and go, oh, Matthew and Oliver didn't like it.
09:21Imagine being a grumpy judge who scores low.
09:23Imagine that.
09:28I'm really excited to have Prue-League in the judges chamber today.
09:32It'll be really interesting to see what she thinks of all of our dishes because they're very different.
09:37Having cut out her charcoal sable biscuits, Amber moves back to her hay set cream.
09:43So I've infused my cream, so I've re-weighed it.
09:47And now I'm adding sugar and gelatin so that it sets up perfectly.
09:52I'm making the quince jelly to go over the top of the petri dishes.
09:57So this is the fruit of brick.
09:58I'm just going to start making the collars now.
10:00So the thing that the whole dessert will sit inside.
10:04So this is the carrageen that I'm using to set the costards.
10:07Hopefully, whenever we cut into the pie, the layers just sit where they are and it doesn't turn into
10:13costard soup.
10:15So the first dessert of the day is from Mark from Scotland, and it's called an ode to mould.
10:20And it's Koji rice pudding, rose geranium and amazaki ice cream, miso caramel, crystallised grains, baked quince and saki compote.
10:29It's inspired by the discovery of penicillin by Scottish physician Alexander Fleming.
10:35It's estimated that millions of lives have now been saved thanks to this discovery.
10:40You were a bit upset yesterday, weren't you? It was quite hard.
10:43Yeah.
10:44Challenging.
10:45I really felt yesterday.
10:48Tough, yeah.
10:49Now, it's your last chance. Saloon, here we are.
10:51So what was your feedback from the judges? You've got any interesting scores. You've got two nines and then you've got a six.
10:57Ed and Lorna really liked it. Tom loved everything about it, except for the fact that he didn't think it was banquet worthy.
11:03So what are you doing about it? I'm changing the presentation of it. The petri dish itself will have the ice cream, the grains, the caramel, the compote, and then I'll serve the rice pudding as a shearing thing.
11:15Presentationally, this was very impressive, I think.
11:18I loved this dish. I thought it was delicious.
11:20What is amazaki?
11:21It's a low or non-alcoholic drink made from fermented rice.
11:26OK.
11:27With his rose geranium and amazaki ice cream shaped for the petri dishes.
11:34Obviously, I don't want it melting on the way to the chambers.
11:37Next, Mark puffs rice.
11:39I'm going to add it to my puff barley and then crystallise them together.
11:43Do you think much has evolved in cooking since the very first time you were on it?
11:46Oh, fantastically. I mean, my restaurant had a Michelin star, and honestly, we wouldn't have got anywhere today.
11:54I think the Great British Menu had quite a lot to do with that because it pulled chefs together because, you know, the life you guys lead, they work all the time.
12:03You're so right. Great British Menu has been such an important part of the British food scene and the way it's changed over the last 20 years.
12:12I think it's been incredible for showcasing food from up and down the country.
12:17It's almost a rite of passage, you know, you must enter the competition.
12:20Six minutes, Chef. Thank you, Randy. All right.
12:25Daniel cools Mark's miso caramel so it can be piped.
12:29Mark and Amber top the amazaki ice cream with quince compote.
12:34Four minutes, Mark. Yeah, thank you very much.
12:36Is there anything else I can do, Chef?
12:38Er, just giving that another second, then we're going to put the grains on it, pipe the caramel, jellies, and we're good to go.
12:44Great.
12:44One minute, Mark. Thank you.
12:48Would you like to start putting the rice pudding in that dish for me, please?
12:51Yeah, of course. I'll follow with the jellies.
12:53This smells beautiful. Yeah.
12:56Is that all right, Mark? Yeah, that's perfect, yeah.
12:59Each Petri dish is finished with clear quince jelly.
13:03I'm ready to come up.
13:08Service, please. It's fantastic, Mark. Good luck, Chef. Thank you.
13:15Hello. Morning. Hello, good morning.
13:17How are you? The whole chemistry set.
13:19Thank you so much.
13:20We have a scene depicting Alexander Fleming's discovery of penicillin.
13:27Try not to take anyone's hair off.
13:28Oh, mate, you said that right next to me.
13:31This is the dish that traditionally they would have grown penicillin in once they started cultivating it.
13:38Thank you, Chef. Cheers.
13:39Who's ready for breakfast dessert?
13:44Hey. Oh, yeah.
13:44All right, Chef. How are we doing?
13:45Thank you so much. Thank you so much.
13:49I mean, I love the look of it last time and I still love it now. It's really inventive.
13:55I am a fan of rice pudding anyway. It's just so comforting.
13:59It is quite breakfast-y, isn't it? Yeah.
14:01Yeah, yeah, yeah, yeah.
14:01I love the textures.
14:05I would say that's going to be hard to beat.
14:07It's very tasty.
14:08It's basically just rice pudding, but I mean, it's not rice pudding like this.
14:11It's not rice pudding.
14:13Yeah.
14:14I loved it last time and I love it again this time.
14:16I think that it's better this time for sure.
14:18The flavour profiles begin to cut through a lot more.
14:21This time I can feel and taste lots of different layers, lots of different textures.
14:25It's really lovely. Very clever.
14:27I think it's quite clever to do the puff rice and barley as well, because it gives it a nice crunch too.
14:31And it's just those little popping bits of crunchy rice that suddenly make a big difference.
14:35I think actually Mark's done a very, very, very good job of nailing this.
14:43So I'm now passing my set cream mixture through a very, very fine sieve.
14:49Get the ice cream on, check the pastry, book flights and holidays.
14:54Yeah, just a couple of things to do.
14:55Stevie's up next. He fills his baked pastry with the bilberry compote and tops with the custard.
15:04It's a custard that's ideally supposed to stay slightly warm, but not runny.
15:10OK, so next up we've got Stevie from Northern Ireland. It's dancing at Lunasa. It's bilberry tart
15:16with a set custard layer, heritage grain pastry, puff pastry top and peach smoked honey ice cream.
15:21Celebrating famous North Irish dramatist Brian Frail and his award-winning play Dancing at Lunasa.
15:28That heritage grain pastry was outstanding.
15:36Not good.
15:38I remember quite enjoying the tart, but just said it needed some custard.
15:44What Stevie's done is put a set custard layer in, which is what, not necessarily what I was thinking.
15:51Stevie's new laminated pastry lid is baked, but the custard is causing concern.
15:57Custard's not setting.
15:59Just wait and see. Just wait and see.
16:01BELIEVE, Stevie. BELIEVE.
16:09BELIEVE.
16:10So, for who would be your British historical figure?
16:13I'll tell you who my great hero is, but it's Alexis Soy.
16:17He was the most amazing Victorian chef. He was chef of the Reform Club, but he was an inventor.
16:23He invented the flame lamp to make a crepe Suzette. He invented the gas grill, and he was a terrible show-off.
16:32I loved him.
16:33That's very smart.
16:34Very smart.
16:35It's a lot better now. It's what it is.
16:44Custard setting, the new laminated lid can go on.
16:48Looks beautiful, mate.
16:49It does. I have to heat it back up again.
16:53Pie, hopefully perfect, and Stevie can concentrate on other components.
16:59How's your ice cream, Stevie?
17:00Yeah, it's looking a bit icier and creamier.
17:05A beautiful pie at that show.
17:06Yeah, yeah, 100%.
17:07If you could pull the ice cream out of the glass chiller there and...
17:11Stevie will serve the pie in the judging chamber, so Amber dishes up the peat-smoked ice cream,
17:16which he finishes with a drizzle of honey.
17:20Last minute, Stevie, please.
17:22Yeah.
17:23Hold on, mate. You've got this. Keep breathing, yeah?
17:25BELIEVE.
17:29Just to the right? Top right?
17:30Ah, yes, please.
17:31Looks pretty.
17:32Does look pretty, yeah. It'll be delicious.
17:34All right. That's what it'll be.
17:35Yeah, serve us, please.
17:40Stevie's pie is served to an Irish jig called Humours of Glendart.
17:45Thank you. Thank you very much.
17:48Right there, chef. Thank you.
17:50Wow.
17:51Never done this on camera before, guys.
17:52It's always stressful for the chef when I think it's going to be a straight in.
17:59From my angle, it looks absolutely divine, because all this custard is flowing over the sides.
18:04Oh, mercy, boys. It's just a joke.
18:07When you did it the first time, did you do it in one big one?
18:10Or did you...?
18:10No, I did it in a smaller one, but the idea of doing it in a big one,
18:13I'm now regretting massively.
18:17Apologies, yes.
18:20I'll take your wee plate.
18:21Cheers, much.
18:22You need to be wearing half of this pie.
18:29Thank you very much.
18:30Sorry.
18:30I'm going to leave you with it.
18:31Cheers.
18:32Thank you very much.
18:33Cheers.
18:33Cheers.
18:35Well, I'll tell you what, if he couldn't get through it with a great big knife,
18:39there's no chance of us getting through it with a teaspoon.
18:42No, I feel so sorry for him.
18:51Oh, come here. Come here. Come here. Come on. Come on. Come on.
18:55It's a disaster, man.
18:56I know. It's okay. It's all right.
18:57It's not the end of the world.
18:59Yeah, I'm okay.
19:00I know.
19:01I'm two chefs.
19:04So good for him, I mean.
19:05Poor guy, yeah.
19:06I mean, we've all had bad days.
19:08I mean, not easy.
19:09The pressure of that kitchen and, you know, having the confidence to even go into that
19:13judging chamber and give it a go, it's like massive, massive.
19:17Stevie's just walked into every chef's worst nightmare and we decided that we're not going
19:22to do the normal tasting that we would do out in the kitchen because he's just really upset.
19:26I really want to like the pastry top because it's so lovely seeing the lamination, but you
19:35know, I don't really think it works. I think it's all too tough.
19:38I quite like the puff pastry top. I think it's a welcome bit of texture change from the bottom.
19:44The original tart, when it turned up, looked amazing and I love the idea of the puff pastry
19:48being the swirl the other way around and I think it looked fantastic.
19:52You've got that kind of sweet, almost slightly sharp bilberry filling, which is really delicious.
19:57It's such a lovely idea and the bilberries are delicious, but yeah, it's been a, yeah, I feel for him.
20:02I'm going to bake my sable next and then it's focusing on chocolate tempering.
20:14Cake's looking good. I just want to cool it down now, get it on another tray.
20:17Daniel's foie de brick pastry collars are also ready.
20:22I need to fill this with the cake, the caramel, the creme. I can go in the fridge then to set.
20:27Next up we've got Daniel from Wales and the dish is the astronomer. It's dark chocolate and ale cake,
20:35honeycomb, chocolate cremeur, Hallenmourne salted caramel, honeycomb mousse, toasted macadamia ice
20:41cream and it's inspired by working class farm labourer John Jones, who was a self-taught astronomer
20:47and became a pioneer of telescope technology.
20:51In his heats, Daniel scored three sixes from Ed, Lorna and Tom for his dessert.
20:58Are you making any changes? I'm not making any changes.
21:01Oh! It's just about nailing those elements.
21:03Just about getting it absolutely right because you had problems making the glass.
21:06Slightly tweak the technique. Right.
21:09I'm going to be blowtorching them, making sure they're red hot and then cutting them out.
21:13And making it thinner. Yeah, paper thin.
21:15I remember enjoying the cake. Yeah, I do think some of the theming on this dish was actually really quite good.
21:20We quite enjoyed that. It was kind of like a sugar twill on top of it and it was like to represent
21:25the telescope. It was very, very thick. So hopefully he's managed to get that a bit thinner this time.
21:31With the sugar syrup done, Daniel can now make the troublesome glass discs.
21:36I want to try and get this as thin as I can. Hopefully it'll be better.
21:40But just as things are going well, there's bad news on his ice cream from the back kitchen.
21:47We just tried to fix the package yet because the magnet's broken, but we were unsuccessful.
21:53Although all kitchen equipment here is regularly serviced, occasionally parts can fail and this
22:01means Daniel's chunky macadamia and ice cream can't be finished.
22:05Get it defrosted, blend it, pass it, cappuccane it. You can have that done in 10 minutes, I think.
22:12No other option, is there? No, I don't think there is another option.
22:15Let's go then. Yeah? Yeah. All right, thanks Mark.
22:20Magnet's not holding the blade, so we're going to melt it down, blend it, pass it and get it to
22:25the cappuccane. Using the machine in the main kitchen means Daniel's ice cream currently full
22:31of nuts will now have to have a smooth texture like gelato, so it needs a thorough blitzing first.
22:39I will have your ice cream ready for you by the time you're ready to put it. Thank you. I hope
22:42you don't mind receiving a massive kiss at the end of it then. So Pacojet drama, do you need extra time?
22:50I mean, yes please. So we'll give you an extra 15 minutes so you can gather yourself together and
22:54get yourself back on track. Cool. Yeah, thank you. Let's get on with it. Thank you.
22:58Steve has had the worst dessert day of his life and Daniel's Pacojet wrote, I guess in some ways quite
23:05fitting because it's 20 years a great British menu and historically dessert days are carnage.
23:13It'll be fine. It'll be fine.
23:18Open way beautiful.
23:21Great. Yeah, thank you.
23:23Meanwhile Amber's staying focused, attaching edible transfers to the tempered white chocolate.
23:29I'm now trying to get this done as quick as I can so I can jump on and help the guys.
23:36Right mate, yeah? You need me, you call me, yeah?
23:45Are we looking on that ice cream, Mark?
23:46Yeah, four minutes probably. Yeah? Okay.
23:49It looks great mate, so cool.
23:52Each pastry collar first encases chocolate sponge, which is topped with salted caramel
23:58and a set chocolate cream, finished with honeycomb mousse.
24:03How are we looking Mark?
24:04Just extracting now.
24:06I'll probably be early then.
24:08Thumbs up, Mark.
24:10It looks really thin.
24:12Yeah, it's thinner.
24:13Honeycomb and ice cream finish the plate.
24:18What's that you just sprayed on it, Daniel?
24:20It's the vitamin B12 that helps it kind of glow in the dark.
24:23That's cool.
24:24Yes, thank you.
24:26So we'll send it as quickly as we can, please.
24:29So service please.
24:31All right, Daniel, come grab the door for me, dear.
24:36Shall we taste it?
24:37I'm going to give these lads a hug first to say thank you.
24:40Give them a hug first.
24:41Cheers.
24:42That's a very good idea.
24:45Dan's dish is served to an ethereal soundtrack.
24:49Thank you very much.
24:54Woo!
24:55Wowza.
24:59The glass on top is definitely thinner.
25:01He's definitely refined that.
25:03But it's not particularly pleasant just having a big shard of sugar on the top, particularly.
25:08It's a proper sweet tooth dessert, isn't it?
25:11Yeah, yeah.
25:12You're diabetic, right?
25:13Mm-hmm.
25:14I'd stop right now.
25:15Don't worry.
25:15Don't worry.
25:16One more, one more.
25:17One more, one more.
25:19The elements at the bottom of the telescope, I still really enjoy.
25:23Tom looks sad.
25:24Yeah, I'm struggling with this dish.
25:26The cake is quite nice, but the cremo on top of it is not great.
25:30We're not reaching for the stars with this one, I'm afraid.
25:32The cake on the bottom's got a nice flavour, but it's slightly dense.
25:36The chocolate cremo is thick, firm, not very, you know, cremo-like in texture.
25:42I know he's had issues with his ice cream, but it's really, the main element's not great either.
25:46Frankly, this is totally underwhelming.
25:49I actually quite like the honeycomb mousse on top, although it is sweet, I actually really like that part of the dish.
25:56I have no concept of time in this place.
26:00Finally, it's Amber, and after a tough week, executing this dessert perfectly means everything.
26:08I love this dish.
26:09It means such a lot to me, kind of links to my childhood and links back to education,
26:14which is something I'm really passionate about.
26:16Amber's Honey Parfait is sandwiched between the Sable biscuits, creating a silhouette of her inspiration, Hannah Moore.
26:26That looks so cool, Amber.
26:28Amazing.
26:29So this is from Amber from the South West, and she calls it books, the mind's food.
26:35Hay-infused set cream, fermented strawberries, strawberry gel, white chocolate disc, and fermented honeycomb,
26:43honey parfait, and charcoal sable biscuit sandwich.
26:47She's celebrating Hannah Moore, a founder of schools in the late 18th century.
26:52We all scored this perfect tens.
26:55Yeah.
26:55Good Lord.
26:56It sounds lovely.
26:58Amber starts with strawberry gel on her hay-infused set cream.
27:02Hello, Amber.
27:04Hello.
27:05How long do you think you're going to be?
27:06Let's say about three, four minutes, then.
27:08Oh, lovely answer.
27:10And once again, calm descends upon the kitchen.
27:14Fermented strawberries.
27:17Have you done a lot of pastry work in your career, Amber?
27:19I spent some time in pastry, but I've always really just loved it.
27:23But I also love the science behind it, which has actually really helped working in a school.
27:28Whilst Amber's doing all the work, can we just take a moment to appreciate how cute she was as a child?
27:33Yeah, absolutely.
27:35Oh, Amber, stop it.
27:38And that is me in my Hannah Moore infant school uniform.
27:41Oh, my goodness.
27:42Oh, how lovely.
27:46Shards of honeycomb.
27:49Is that lemon time?
27:50Yes, it's a little bit of freshness.
27:52Do you want these on?
27:53Lovely.
27:53So, yes, and you're going to have them as a silhouette.
27:56So cool, Amber.
27:58And each bowl is finished with the tempered white chocolate.
28:03They're going inside?
28:04They are indeed.
28:05Perfect.
28:06And we are ready to go.
28:07Service, please.
28:08Thank you so much.
28:09Amber, come grab the door.
28:15Oh.
28:16Wow.
28:17You look quite pleased.
28:18I'm so relieved.
28:19Yes.
28:20Thank you so much.
28:30I bet I'm the only one of you who can remember having a desk like this and an inkwell.
28:37I remember the desks, but not the inkwell.
28:39I love this picture as well.
28:41It's so nice, isn't it?
28:42That's the chef at Hadamore School.
28:45The logo of the school is the biscuit.
28:47There is a smell in there.
28:48Oh, wow.
28:48Yeah.
28:49The strawberries are insane.
28:52Oh, that is one hell of a beautiful, thin white chocolate disc.
28:56It genuinely looks like a page from a book.
28:58I absolutely love the flavours.
29:00The hay-infused cream is delicious.
29:03The hay comes through just a little more, doesn't it?
29:05Yes.
29:06The fermented strawberries, I think, are outstandingly good.
29:09I've just never had a strawberry like that in my life.
29:12The strawberries are really good, though.
29:13They say they're honey-fermented.
29:14Honey-fermented, yeah.
29:15One of my favourite bits is this biscuit as well, though.
29:17The honey flavour and it's great.
29:19And the actual snap and crunchiness of the biscuit is very biscuity.
29:23It's great.
29:24But I love the bitter tone that suddenly kicks in from the charcoal biscuit
29:28and just helps everything just keep riding along this amazing journey.
29:32I think that is absolute triumph.
29:34Yeah, she smashed that.
29:40Well, that was eventful, eh?
29:41It was.
29:42Yes.
29:43Anyone happy with how that went?
29:45Amber, you must be.
29:46That was delightful.
29:47It was beautiful.
29:48Yeah, I'm happy.
29:49Hello, judges.
29:50Hi, Andy.
29:50Hey, Andy.
29:51Hello, Andrew.
29:52My goodness, you're so glamorous.
29:54Hello.
29:54It's lovely to have you here.
29:56We're slightly playing musical chairs.
29:58Like, you left the chair and then I went in the chair and I'm in the kitchen.
30:00Now you're back in the chair.
30:01It's like...
30:02Yeah, I know.
30:02So, it's been quite an eventful morning, has it not?
30:05It has.
30:06I was just waiting for something to burst into flames, frankly.
30:09There was just...
30:09I've been waiting for somebody to burst into tears, but nobody has.
30:12Oh, no, yes, they have.
30:13It's been very emotional.
30:15One of the chefs, I think, did very well indeed.
30:17Yeah, there was.
30:18I mean, I've had two dishes that I've really enjoyed,
30:19but there was one there that was, you know, which was superb.
30:22We're talking about Amber.
30:23Yeah, of course, yeah.
30:24Let's not pretend.
30:26Yeah, it's been a bit of a book-ended day.
30:28I think I was much more into Mark's dish today than the first time I had it.
30:33In the second half, there are some very strong desserts to come through.
30:36I'm going to go and make sure the chefs are all right,
30:37and I'll see you in a little bit.
30:38Bye-bye, Sandy.
30:42Hey, guys.
30:43All right.
30:43Hey, guys.
30:44How are you doing, all right?
30:44Good one, guys.
30:45How's this morning, guys?
30:46It looked tough in there.
30:47Yeah.
30:47I'm so glad it's done now, though.
30:49Yeah.
30:49Yeah, I bet, yeah.
30:50Super tough, but excited to see some delicious desserts.
30:54Good luck, guys.
30:55Good luck.
30:55Thank you, guys.
30:56Cheers.
30:57It's time for the last four chefs to cook.
31:00I imagine the fight will be intense.
31:02Jean and Sally are already on the menu,
31:05and Jack and Callum are more determined than ever.
31:09What a finale.
31:14Quite a lot of different times and temperatures going on with this stuff today.
31:18Go start a chocolate sponge, quickly.
31:20Yeah.
31:21Central England's Sally won the starter, and she came joint first with Jean on mains,
31:27but lost the judges' tie-break vote.
31:29Now she's hungry for the dessert course.
31:32So I've got my sugar on for my pasta bomb, and then my raspberry jam is on as well.
31:39Yeah, it's a lot to do, but just got to make it happen.
31:42Yeah.
31:43London and the south-east Jean may have the fish in Maine already, but he's chasing a hat-trick.
31:49It's my first tender in the regional heat, so I think it's got real potential if I can just smash it.
31:55I want to get my ganache on, so that can have plenty of time to set.
31:58But they can't discount Yorkshire's Callum, who's been hot on their heels all week.
32:04I guess biggest worry is they said that Mushroom was a little bit divisive last time,
32:08and hopefully the changes I've made will give me some better points.
32:11And Jack from the north-west of England edged closer to the board yesterday,
32:16coming joint second with his main.
32:18So this is the sorbet base for the apple sorbet.
32:22But his dessert was his lowest-scoring dish in his heat, so he needs to nail it now.
32:28Worry for my dessert. The jam roly-poly can explode like it did in the heat, and the custard could scramble.
32:37Feverously whisking. So this is the Earl Grey tea cream for the parfait.
32:42This is the woodruff infusion. I've just seen malting down the gelatine in that.
32:46I might need to remake the pâté bomb, though. I messed it up, essentially.
32:50Pru, have you got any memorable dishes from your 11 fantastic years in Great British Menu?
32:55We didn't have so much inventiveness. I mean, you have such amazing dishes.
33:00Whereas we had lots of quite simple dishes. I remember Richard Corrigan just doing poached salmon,
33:06but it was unbelievably good. And then I remember Lisa Allen, she had a rabbit and leek little turnover,
33:13which is unbelievably good. Nowadays, honestly, I've never heard of some of the things you eat.
33:18So I'm just adding a touch more of this mushroom powder to my ganache.
33:23Focused on mushrooms, Callum's dessert is the most experimental of the eight.
33:28This is like my latest addition. It kind of came to me about three o'clock in the morning. I was like,
33:32why am I just making an ice cream? So there's just gonna be a little bit of woodruff ice cream on there.
33:36It'll really tie it all together.
33:37Just added some cider vinegar to my apple sorbet to give it a bit more of a bite.
33:44Jack's roly-poly dough is mixed with cinnamon, ginger and nutmeg.
33:48Almost tastes like a bread and butter pudding.
33:50Before a filling of blood orange marmalade is added.
33:53Sally's Earl Grey parfaits are filled with white chocolate and topped with raspberry gel.
34:03We've got about three jobs going on. We're making chocolate mousse,
34:05we're gonna make the woodruff parfait again,
34:07and then I've got a salted caramel going as well.
34:10OK, so the first dish of the afternoon session is from Jack,
34:15and it's called No Running in the Dinner Hall.
34:17And it's a citrus jam roly-poly, ginger custard, wine jelly and apple sorbet.
34:23Inspired by Charles Booth, the social researcher and reformer,
34:27who campaigned for free school dinners in the late 19th century.
34:32Want to make the licorice ganache now, quickly? Licorice and blackberries?
34:35Jack's apple sorbet is ready to churn in the working ice cream machine in the main kitchen.
34:41In his heats, Tom, Lorna and Ed all score this dessert a six.
34:48So, I took on all the, you know, the feedback from the judges.
34:51So, I've removed some of the spice out.
34:53I'm gonna lower the amount of alcohol that finishes the custard.
34:57Lorna found a little bit of bitterness in the roly-poly, didn't she?
35:01You used marmalade, right?
35:03Yeah, so, I make marmalade out of blood orange, and it had grapefruit in as well.
35:07So, I've removed all the grapefruit.
35:11I think, hopefully, Prue will see the reason why I'm doing it.
35:15It's a very nostalgic dish.
35:18I love that whole thing. Sounds so wonderful, jam roly-poly.
35:21We used to call it dead man's leg.
35:24Dead man's leg?
35:25Yeah, because it looks pretty as if it looks like a sawn-off leg bleeding.
35:28I love that.
35:30I'm just gonna make a start on my honeycomb.
35:32So, honey's coming from the most.
35:34So, it's got a lovely kind of time with the brief.
35:36So, parfait's in the freezer.
35:38So, I just need to start cutting the strawberry leather now for the garnish.
35:42Jack's now made his boozy jelly.
35:44It's a bit more adult.
35:46And his sparkling wine-infused custard is also done.
35:51Originally, I was gonna make this custard pink,
35:52because that's what it was in primary school.
35:55With sprinkles on top.
35:59I'm gonna go with Big Man. What do you eat?
36:00You wanna start putting on the Elysium.
36:03Smells lovely.
36:06You've got six minutes, Jack.
36:08Yes, Andy.
36:09Did you eat lunch like this at school?
36:11Well, I think I used to eat the soil when I was a kid, so...
36:14Custard looks nice and thick.
36:16Yeah, nearly scrambled it.
36:18Just fill the bottom of each one, and then we're gonna fill the jugs full to the top.
36:23Yeah, no bother.
36:24Where's your ice cream going?
36:25That's gonna go in the middle of the jelly.
36:27Is that the last thing?
36:29It is, yeah.
36:31So, they're gonna go there. Wait.
36:33Wow.
36:34Service, please.
36:35All right, come and grab the tool, Jack.
36:44That wouldn't call me children to school.
36:46Oh, look.
36:50Thank you very much.
36:52Oh, lovely.
36:54It looks cool, doesn't it?
36:55Yeah.
36:56Look at that custard.
36:57Yum.
36:58It's a lot of fun, this dish.
36:59Really fun.
37:00That apple marigold's delicious.
37:02Yeah.
37:03I love that flavour.
37:05Wow.
37:06Apple sorbet is really sharp.
37:09I'm a big fan of the apple sorbet.
37:11Takes you right back to your childhood, doesn't it?
37:12It really does.
37:13Sat in there having school dinner.
37:14Just a very elevated version of it.
37:16It's so nostalgic.
37:18The roly-poly and the custard, I absolutely love.
37:20It was lovely.
37:21I think that the jam roly-poly and the custard is a much better combination this time.
37:25I love the amount of alcohol in that jelly, isn't there?
37:27It's pretty good now, part of the time.
37:29It's really, like, warm and comforting, isn't it?
37:32I think there's a warmth about it that makes you feel happy and nostalgic.
37:36Yeah, it does feel like it's two separate things that don't really work very well together.
37:42I would dress up as a small boy and try and gain access to a school to eat this again.
37:47Yeah.
37:51This is just going to be my, like, mushroom and chocolate crumb.
37:55In his heat, Jean scored highly with two nines from Tom and Lorna and an eight from Ed.
38:02Is that parfait I spy?
38:04It is indeed, isn't it?
38:05Lovely.
38:06Shall we talk about your glory?
38:08Are you very proud of yourself?
38:09Yeah, I am now.
38:10I think I've had the night to kind of relax and kind of understand what I've done.
38:13But yeah, no, well excited.
38:15I'm imagining you're not taking your foot off the gas.
38:17No, not for my dessert.
38:20But Jean has a dogfight on his hands with Sally and her dessert, the spinning Jenny.
38:27Yesterday was so close. How did that feel for you?
38:31To get a perfect score and then not get the dish is pretty heartbreaking.
38:35Well, it was a beautiful dish and you have been incredible.
38:39Now let's talk about your dessert that you scored very highly for.
38:42Yeah, I got two nines and a ten.
38:44Have you made any change?
38:45I have made some little sugar needles that I'm just going to glue to the front of the
38:51cotton reel just to hammer down the link to the briefer.
38:54So a spinning Jenny.
38:55Yes.
38:55Tell me about the link.
38:57So James Hargreaves was the man that invented the spinning Jenny.
39:00And what are we getting on the plate again?
39:02So it's an Earl Grey lemon parfait with a chambord and raspberry centre and then it's
39:07dipped in white chocolate wrapped in raspberry leather.
39:09Two friendly rivals who've battled all week, delivering flavour, technique and brilliant
39:15storytelling. Can one of these extraordinary chefs clinch the dessert?
39:21Okay.
39:23So just getting my chocolate soil into bake for about 12 minutes now.
39:28Getting there. Getting there.
39:30So this dish was really beautiful. It looks like a little spinning Jenny covered in like a tempered
39:35white chocolate.
39:36I scored it a perfect 10. I thought it was outstanding.
39:38Roll on.
39:40Yeah and we didn't get a needle last time so this is an addition.
39:46Are you threading the needle Sally?
39:48I am threading the needle Andy.
39:50Blimey.
39:51Each sugar needle is attached to the parfait cotton reel with edible glue.
39:57You look absolutely amazing Sally then.
39:59Thanks.
39:59Is that your last needle?
40:01Yeah, one more.
40:03Ooh, it's shaking.
40:06Two minutes Sally.
40:07Yeah.
40:09I think like that. I think that's quite nice.
40:10Yeah, it's cool. It looks brilliant.
40:11Yeah, it's nice.
40:12Thank you, chef.
40:16Ow.
40:17Okay, service please.
40:29Thank you very much.
40:33Pretty cool, right?
40:34Very cool.
40:36It's stuck in people.
40:38Right, let's smash it up.
40:42Oh, jammy middle.
40:44Well, I scored this a perfect 10 last time and I think she's actually improved it.
40:51Blimey.
40:52That middle's really punchy.
40:54That old grey's lovely.
40:56Yeah.
40:56Really, really nice.
40:57Yeah, the old grey and lemon's really beautiful.
40:59Nice and fresh, light.
41:01It's a real triumph that flavour isn't it?
41:03The white chocolate around the outside, there's bits of crunch and texture.
41:06The only thing Sally has added to her dessert is this little needle here.
41:10It's a really cool little addition.
41:12And the thread has real flavour.
41:14It's got that sharp jam flavour.
41:17Yeah, it's not just bright red in there for show, it really adds something to the dish.
41:21Oh.
41:23I think she's done an exceptional job.
41:25She's very clever, Sally.
41:28Nice colour, isn't it?
41:29Yeah, what is it?
41:30Smoked Woodruff butterscotch.
41:31Wow.
41:33Jean's up next and his Woodruff parfaits are now set and can be sprayed with white chocolate cocoa butter.
41:39Do you like them?
41:40Yeah, really smart.
41:41I love those moulds.
41:43So, next up we've got Jean Woodruff parfait, chocolate mousse, salted caramel, licorice and
41:48blackberry ganache, blackberry tuile and potion vials.
41:52And it's a tribute to London-born actor Alan Rickman who played Severus Snape,
41:55the professor of potions in all eight Harry Potter films.
41:58I really want to taste your dish, can you keep me a piece?
42:02Oh my god, bullfrog.
42:03Blackberry tuile's baked and it's almost time to serve.
42:10If you guys want, you can start taking all the props out and laying it out.
42:12There should be two vial stands, two cauldron stands and four bowls.
42:16I mean, we all scored this pretty highly, I'd say.
42:19Yeah, I gave it a nine. I loved it. I thought it was brilliant.
42:21I loved it as well. Like, I also gave it a nine.
42:25I mean, you can start plating those vials if you want.
42:27Vials are filled with an assortment of flavours, including blackberry consomme
42:32and crystallised almond nibs, whilst Jean makes his blackberry confetti.
42:39Right, your vials are done. What have you got in there?
42:42Yoghurt foam, chocolate mousse, blackberries, flowers, sorrel.
42:47I thought you were going to say that one thing.
42:50You've got eight minutes, Jean.
42:51Wait.
42:52First, the Woodruff Parfaits.
42:55OK, if you could do some salted caramel for me, just through the middle like this.
42:59Then blackberry tuiles.
43:00The world's most delicate tuile.
43:04Three minutes, Chef.
43:04Wait.
43:06Is that the last thing?
43:07Yeah.
43:12I'm ready. Service, please.
43:18Honestly, I don't understand how you get so many things done.
43:21You know what? It's a mystery to me.
43:30Have a bubble, boil and trouble.
43:41Look at that.
43:42Oh my goodness.
43:44Wow.
43:44So I'm going to start pouring some of these things onto the...
43:47Into the middle there.
43:48Yeah.
43:50Can't actually get my name.
43:54You're right, it's good fun.
43:56There's so much going on here.
43:57Whispers of Woodruff.
43:58Thanks be having you.
44:03This is so clever because it doesn't really matter how much they add.
44:07It'll work because everything's delicious and it's not overpowering.
44:12This is better than last time we had it.
44:14I think I feel exactly the same about it. I think it's very, very tasty.
44:17I think there's too many extra elements to it.
44:20It's amazing, isn't it? It's just, there's so much going on, but it's not too much.
44:24The tuile's nice and crisp and you taste that blackberry.
44:28It is delicious.
44:29Oh, yeah.
44:29It's so fun.
44:31Astonishing.
44:33I think the technique that has gone into this is fantastic. I think it's brilliant.
44:38Clever and playful.
44:39Thank you, but what about the dish?
44:40Finally, it's Callum and with his new Woodruff ice cream churned.
44:51Really nice. Yeah, beautiful.
44:53Next, he's on to the mushroom ice cream.
44:56The mushrooms I'm using have actually foraged myself.
44:58I've got three different mushrooms in there.
44:59So now we have Callum and his dish is called Make the Moors Never Change.
45:05And it consists of mushroom ice cream, Woodruff ice cream, chocolate and mushroom ganache,
45:12smoked Woodruff butterscotch, chocolate and Sepp soil,
45:17heather honeycomb and meringue shards dusted with Sepp, Woodruff and anise hyssop.
45:24In his heat, Callum scored an eight from Ed, a seven from Lorna and an eight from Tom.
45:30Let's talk about your dessert. What is the inspiration behind it, first of all?
45:34So the inspiration's Emily Bronte. What an amazing author.
45:38Now, and what was the feedback?
45:39Yeah, so I think that the kind of common theme was that it was maybe a little bit divisive for a banquet.
45:44I've dialed it back a touch and at about three o'clock last night,
45:47I woke up and was like, let's make a Woodruff ice cream.
45:49Oh. I'm not going to go down without a fight, that is for sure.
45:52No, absolutely. I can't wait to see it.
45:54Thank you very much, Andy. Good luck.
45:55This is a pushing the boundaries dessert prune.
45:58The classics are always there, whether it's chocolate and coffee and they work for a reason.
46:01Well, now we've got chocolate and mushroom.
46:04I know.
46:05But it worked very, very well.
46:08Each moss-decorated bowl is started with the chocolate and mushroom soil.
46:13Yeah, pretty tasty.
46:15So this is a mushroom and chocolate ganache.
46:17Heather Honeycomb garnishes the ganache.
46:20I might need people just passing me ice creams out of the freezer and I think that'll be it.
46:23That's fine.
46:24Mushroom and the new Woodruff ice cream finish the dish.
46:28Hopefully this will just bring a little bit of freshness that the dish was missing before.
46:33Oh, what's that on top?
46:34This is a smoked Woodruff butterscotch and then it's literally just meringue.
46:38Just want it looking quite rustic.
46:43Service, please, guys. Last time. Thank you.
46:50Hello, chefs!
46:52Yes, that's who we're looking for. Come on in.
46:56Callum's dish enters the judge's chamber to the sounds of the wild Yorkshire moors.
47:08It looks like you're in the moors, doesn't it? You've kind of got everything covered,
47:11all kind of mossy looking, that green on it. It feels like you're out foraging for mushrooms.
47:16It's so clever the way you've done that. I think you hit the brief really well.
47:19I love the dish. I think it's so different. I mean,
47:22I liked the mushroom last time. I think I like it even more this time.
47:24When I heard mushrooms, I was like, okay, this is going to be weird. It wasn't weird at all.
47:29It was amazing. Eating the mushroom mushroom on its own,
47:32I really enjoyed it and it has definitely got a more mushroomy, more rounded flavour.
47:37This is such a brave dish, isn't it? The Woodruff taste is strong. The mushroom taste is strong.
47:42It's a very adult dessert. Very grown up.
47:45I don't think that would be a very popular dish.
47:49Because it's not the classic dessert flavour. Yeah.
47:51But I think whilst I would absolutely love to eat this dish,
47:55it doesn't feel quite like it's the ending note of the night.
48:00So, chefs, that was the final dish of finals week.
48:04I'm going in there to see the judges and talk about all of you.
48:08We'll see what comes up, shall we?
48:09Thank you. See you in a little bit, guys.
48:15I think the second half was quite a successful afternoon. How's your afternoon been, Prue?
48:19I think it's been astonishing. I mean, it is just remarkable because every one of the dishes has
48:25been more imaginative, more innovative, often more complicated than in my day.
48:31Did you have any favourites? I have three favourites. That's good.
48:35Tough on that, wasn't it? It's a hard day. Yeah.
48:38It was a tough day. It's all over now.
48:40Yes. I tried to deliver what I could, but it just didn't happen today.
48:46Tom, how about you? This afternoon has been amazing. We've seen incredible fun,
48:52put together your own kind of dessert, and that for me was really special because it was proper
48:56interactive. The simplicity of salads, it was absolutely delicious.
49:00I feel pretty confident with the dessert, so I'd like to put myself in the top three.
49:05And then a real groundbreaking flavour combination, finishing off with the last dessert of the day.
49:11I was really happy with everything that I did. I couldn't have done anything better than what I did.
49:15How about you, Lorna? Yeah, same as Tom. Dare I say it, but Jean, really, his dessert was phenomenal.
49:22Yeah, so I've got two dishes to the banquet now. Is the third one possible? I'm not sure.
49:25Yeah, I mean, Sally and Jean are just annoying me now.
49:27I think they're annoying all the other chefs as well.
49:30And of course, we did have one very particular highlight this morning as well.
49:34We did, absolutely, which is up there.
49:36My aim was just not to be in that bottom two. I've worked so hard on this dessert. Fingers crossed.
49:43I think ultimately, though, we want to think what would be the dessert that would give the
49:5080 people at that banquet the best sort of wow.
49:53And for me, there's probably three, maybe four dishes in there that are really in for a shape for
49:58finishing up this banquet. Yeah. Well, that's good.
50:01Well, shall we find out the results? Let's go.
50:03Let's go. One last time.
50:06Going first was a bit of a push, so I was quite happy with what I managed to get out.
50:13I thought the technical ability of Sally was amazing.
50:17Amber's dish was technically perfect, lovely flavours.
50:21Sally's was beautiful. Jean's was mind-blowing.
50:25I was relatively happy with my dessert. Jean's was incredible.
50:31I really enjoyed Callum's. Tasty, really my kind of food.
50:34Callum's dessert there at the end was fantastic, so it was Sally or Ma.
50:39You know, them two were really, really tight.
50:41There's absolutely no chance that this dish is going to get me to the banquet,
50:45but Jean's dish was yet again spectacular. He is an Adonis.
50:51Hello, Chefs.
50:58Welcome back to the judges' chamber for the very last time.
51:02You guys have been extraordinary this week.
51:04Yeah, you should be very proud of yourselves all week. It's been incredible.
51:08I think a few of you were sort of wrestling with gremlins in the ice cream machine,
51:12Daniel and Callum. I hear that you pulled through and it all worked out in the end though.
51:16Yeah, I hope so. Yeah, I mean, yeah.
51:18When Tom was a contestant, they didn't do half the things you do. You were much more innovative,
51:25but you are still after big flavours. So, Chefs, it's time to reveal the results.
51:35Okay, so in eighth place today,
51:39it's Stevie. Yep, 100%.
51:41We admire your efforts, but just today just didn't work out, didn't it, Chef?
51:45No, no, definitely not. It wasn't the best day in the kitchen.
51:48Thank you, Steve. Well done, Stevie.
51:51I know exactly what kind of stuff was giving me hiccups and I think I could clear it up if I ever came back.
51:57In seventh place is...
52:00Daniel.
52:02Now, Daniel, you've had a really good week.
52:03There were elements that I think we all enjoyed, but no, it just didn't quite work out today.
52:07Thank you very much. I'll see you in the kitchen.
52:08Well done, Daniel.
52:10Hi, Chef. All right.
52:11Good man. How was that?
52:14Ah, it was fine. Yeah.
52:15It's what I expected, to be honest.
52:17Okay, so in sixth place, we have...
52:22Jack.
52:23Massive improvements from last time, but unfortunately, today's not your day.
52:27Well done, Jack.
52:27Cheers.
52:29Oh, who's next?
52:31Maybe Jack.
52:31Oh, hey.
52:33That was a fantastic time.
52:34Thank you, Rog.
52:35Yeah.
52:36Yeah, yeah, good.
52:37Yeah, what a week.
52:38Finals, I knew they were going to be difficult, but that was next level.
52:43In fifth place is Callum.
52:47Callum, you know, you are so inventive and surprising and really skillful.
52:52Thank you very much.
52:53Really good.
52:54Thank you so much for giving us so much this week.
52:56Thank you very much for having me.
52:57I really enjoyed it.
52:58I'll see you back in the kitchen.
52:58Cheers.
52:58Thanks, Callum.
52:59Well done, Callum.
53:00Oh, it's Callum.
53:01Hello.
53:02That's a shock.
53:03That's a big shock, yeah.
53:04Yeah, I really enjoyed yours.
53:05Yeah, well, I mean, how many good dishes are there in there, you know?
53:10I think I've grown as a chef this week.
53:12It's just amazing to see what all the people are up to in the country,
53:14and it's just been a brilliant week all in all.
53:16Any ideas for who will be next?
53:18I think it's the two that are already up on the board.
53:20Yeah, I would totally agree.
53:21I really enjoyed Amber's there.
53:22Amber's was fantastic.
53:23In fourth place, it's Mark.
53:28Now, Mark, I loved your dish the first time, and I loved it this time.
53:32Well done, Mark.
53:32See you in the kitchen.
53:33Brilliant work.
53:35Oh, mad.
53:36Oh, nothing, Mark.
53:37Mad.
53:37Hello.
53:38Good boy.
53:38Well done.
53:39I thought it was really good.
53:41I'm shocked.
53:43There were far better dishes today.
53:45Top three predictions.
53:46I honestly can't call it.
53:48Chef, if you could all stand up, please.
53:53OK, so in third place, we have...
54:02Jean.
54:03I absolutely loved this dish.
54:04I gave it a ten, but, you know, let's be honest, you've got enough work to do.
54:08You don't need a dessert as well.
54:10I'll see you back in the kitchen.
54:11Thank you very much.
54:11I enjoyed it today.
54:12Well done, Sean.
54:14Here he is.
54:16Crazy.
54:17All right?
54:17Yeah, I'm all good.
54:20Relief?
54:21Yeah, if I may.
54:23So, that brings us to the two of you, Amber and Sally.
54:30How do you feel, Amber?
54:31Quite overwhelmed.
54:32It's weird to be here past the first two people leaving.
54:37Well, you should be very, very proud, because I can reveal that both of you scored perfect tens.
54:45But...
54:46There can, of course, only be one winner.
54:50And because it was a draw, I had to cast the deciding vote.
54:55And I've chosen a dish that I think just took the edge with innovation and surprises at every bite.
55:03And I can tell you now that cooking the dessert at the banquet to celebrate 20 years
55:10a great British menu, and historical figures from the past, is...
55:22Amber.
55:25Oh, boy!
55:26Oh, boy!
55:31Congratulations, Chef.
55:34Both dishes absolutely stunning, but Amber, that hay-infused cream was just fantastic.
55:39I'm not a crier!
55:41I think you've made me cry nearly every day this week.
55:43It's a really special moment to have this go through.
55:46So, Sally, obviously commiserations, but absolutely congratulations throughout this whole week.
55:50You're a force to be reckoned with, and really well done.
55:53Thanks very much.
55:54Do you know what really pleases me?
55:56It's your two women who are bang up there.
55:59It is wonderful to see that.
56:02Chef, go and get your name on that board.
56:04Come on!
56:05You're dying to do it, aren't you?
56:07Thank you so much, Chef.
56:08I'll see you back there for a drink in a minute.
56:09Thank you, Chef.
56:10Well done, Chef.
56:11Absolutely brilliant.
56:12Well done.
56:16I am over the moon.
56:22I'm so happy.
56:23My tenable blue leaf, and everyone else is mind-blowing.
56:30There you are.
56:31Oh, here we are.
56:32Oh, here we go.
56:33Go on, then.
56:34Come on.
56:34Yeah, go on.
56:35Let us out.
56:35Put us out of our misery.
56:36Yay!
56:40Well done.
56:43Amazing.
56:43Joint first again, I mean,
56:46what a feeling.
56:47Wouldn't have rather lost to anyone other than Amber.
56:50Like, she really deserves this.
56:52Get the name up.
56:54This week has been really tough,
56:57and it has been a real test for me.
56:59But I'm going to be cooking at Blenheim Palace.
57:03Yay!
57:04Teacher handwriting as well, man.
57:07Prue, it's been such an honour to have you back
57:10in the Great British Menu Judges Chamber.
57:12Thank you, Mandy.
57:13I can't believe it's 20 years, but it is.
57:15I know.
57:15Honestly, it's been an absolute joy.
57:18Feel good?
57:20Yes.
57:20Feel very overwhelmed.
57:22What an amazing result.
57:24I'm so happy, but it leaves me one final thing to do.
57:31Congratulations, Amber.
57:33What a week, Chef.
57:36Now, I can tell you that the next highest scoring chef has been Mark.
57:42Cook you later.
57:44We'd like you to come and cook the other courses, the mini courses.
57:48Somebody want to get me some grapes now, and I'll just, I'll get cracking.
57:51Stop feeling the other grapes now.
57:54It's amazing to be able to go to the banquet to cook again with Jean, Sally, and Amber.
57:59It's not sure how I feel about being all of their commie chef, but we'll have a good time, I'm sure.
58:04Here's to another 20, I guess, yeah?
58:06Yeah.
58:07Cheers, everybody.
58:08Cheers, everybody.
58:09Cheers.
58:10Next time, it's our 20th anniversary banquet.
58:14Let's have a good one.
58:15Great.
58:15Yeah.
58:16Amazing.
58:16Let's do it.
58:17At the awe-inspiring Glennon Palace.
58:23It's the chef's most important service ever.
58:26I feel like I'm working so slow, I'm behind.
58:28Could I have the kitchen a bit closer?
58:30It's been a tough workout today.
58:31Not one here, no, not yet, not yet.
58:33As they cook for some modern-day Great Britons.
58:37Absolutely amazing.
58:39Oh, I loved it.
58:40But which one will be crowned champion of champions?
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