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00:00Today the chefs compete to cook the dessert course at our historic banquet at Blenheim
00:06Palace.
00:06It's the last battle to get on the banquet menu.
00:10Welcome back, Prue.
00:12Hello, Ed.
00:12This is very exciting.
00:14It's very strange to be here.
00:16I bet.
00:16What's this?
00:17Don'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.
00:26Ed, come on.
00:27No chance anyone's going to believe that.
00:33Yesterday, 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%.
00:49I 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 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.
01:18Feverously whisking.
01:19Sally's already bagged the starter and Jean's won the fish and just clinched the main.
01:25Joint first yesterday.
01:26They were disappointed that I didn't pip it to the banquet, but I'm definitely going to
01:30be gunning for it today.
01:31So back-to-back wins, but I won't be taking my foot off the gas today at all.
01:34So it's the last chance for their competitive rivals.
01:38I need to absolutely nail it today.
01:41It has definitely been a roller coaster.
01:44I do not want to be in the bottom today.
01:48Our expert judges demand perfection.
01:51The technique is fantastic.
01:54I love the dish on the end.
01:55It's so different.
01:56And there 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.
02:21Return of the Mac.
02:22Here I am.
02:24How's everyone's scores for today?
02:26Any strong contenders?
02:28I got three 10s.
02:29Wow.
02:30Three 10s, yeah.
02:31Very nice.
02:31I got two 9s and a 8.
02:33Nice.
02:34I got two 9s and a 10.
02:36Very nice.
02:37Ooh.
02:39I think Amber is definitely the dark horse of the pack today, as she got three 10s.
02:44John and Sally, I mean, I think it'd be a little bit unfair on everyone else if you
02:46think it was just them two at the banquet.
02:48I think there's going to be another high scoring round today.
02:51Hope everything sets, doesn't melt and all the other things that can go wrong in desserts.
02:55Yeah.
02:56So our main course, John's back up there again.
02:59Yeah, well done, John.
02:59Today, the last chance for them to get onto 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.
03:11And then, of course, we can't discount John.
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.
03:25Let's do it.
03:26Let's go.
03:27This 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.
03:38Absolutely anyone's game.
03:39Good morning.
03:40Hiya.
03:43Good morning, chefs.
03:44How are we getting on today?
03:46Good. Thank you.
03:47Sean, how are you feeling?
03:49Yeah, still.
03:49Head's still spinning.
03:51Yeah.
03:51You're going to be a busy boy, yeah?
03:53And fancy it today?
03:54Dessert as well?
03:55I do like my dessert, so.
03:58So, Amber, you had a very high-scoring dessert.
04:01You're up for it today?
04:02Oh, yeah.
04:03Absolutely.
04:04And our guest judge today is a legendary former Great British menu judge.
04:09It's Prue Leith.
04:10Oh, wow.
04:14I got too excited.
04:15I had to reveal that, sorry.
04:19OK, the first group to cook today will be Mark, Stevie, Daniel and Amber.
04:22So, 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.
04:30See you in a little bit, chefs.
04:32All right, well, should we get going?
04:34Let's go.
04:35Good luck, everyone.
04:36Good luck, guys.
04:40I'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.
04:58Then the rice pudding in two batches, it takes a little while to cook.
05:01Make sure it's done in the time I know it'll work with.
05:05I'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, an ex-restauranteur, a food columnist,
05:21author and educator, who with an OBE and an MBE, was also given a damehood in 2021 for her services
05:29to food, charity and broadcasting.
05:33Hi, Prue.
05:35Hi.
05:35Legend in the building.
05:36Hi.
05:37Lovely to see you.
05:38Mwah.
05:39How are you? Nice to meet you.
05:41Hello, mate.
05:42Hello, you.
05:42How are you? You all right?
05:44I'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.
05:54So 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, has made a chunky macadamia nut ice cream base, and
06:06he's now whipping up a chocolate sponge.
06:11Northern Ireland's Stevie is making a pastry case for his pie, which previously scored a seven from Ed and two
06:18sixes from Lorna and Tom.
06:23I missed you.
06:24Hi, I missed you too.
06:26Did you get some rest?
06:27I did.
06:27This pastry was very, very tasty.
06:30Yes.
06:30And what was the fever?
06:31It wasn't the most elegant of dishes.
06:33Custard was a big requirement.
06:35So I'm going to do a set custard inside it, along with the bilberry component.
06:39And then I've made a laminated puff pastry for the top of it.
06:42Oh, delicious.
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,
06:55Scotland'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.
07:12Yeah, there's lots of things going on at the same time with this dish.
07:16She's got to have eyes in the back of my head.
07:2020th year of Great British Man.
07:22I know, it was 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 and we were absolutely sweltering hot.
07:37But it was good fun. It was really always good fun.
07:40So how are you getting on, guys?
07:41Not too bad.
07:42Yeah, I'm first up, obviously, time's tight.
07:44And yourself, Stevie?
07:45Yeah, I'm doing good. I'm on track, so as long as everything plays ball, I should be smiling at the
07:50end 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.
08:04It is. It'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.
08:12I 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, we've got a strawberry puree, honey fermented strawberries,
08:31and we have a charcoal sable 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, pastry 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. I mean, they were just so...
09:03Well, you remember.
09:04You did a sort of Paul Bocuse soup underneath a pastry crust.
09:10That was it, yeah.
09:10It was amazing.
09:11I'm glad you liked it, Prue.
09:13Sadly, Matthew and Oliver, who was sat here at the time, weren't as big a fan.
09:17It's amazing to me that he can sit there and go,
09:19oh, 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-leaf in the judges' chamber today.
09:32It'll be really interesting to see what she thinks of all of our dishes,
09:34because 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 food 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
10:11and it doesn't turn into costard soup.
10:14So the first dessert of the day is from Mark from Scotland
10:18and it's called an ode to mould.
10:21And it's koji rice pudding, rose geranium and amazaki ice cream,
10:25miso 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?
10:42It was quite hard.
10:43Yeah.
10:44Challenging.
10:45I really felt yesterday.
10:48Tough, yeah.
10:49Now, it's your last chance.
10:50Saloon, here we are.
10:52So what was your feedback from the judges?
10:54You've got any interesting scores.
10:55You've got two nines and then you've got a six.
10:57Ed and Lorna really liked it.
10:59Tom loved everything about it,
11:00except for the fact that he didn't think it was banquet worthy.
11:03So what are you doing about it?
11:04I'm changing the presentation of it.
11:07The petri dish itself will have the ice cream, the grains, the caramel, the compote,
11:12and then I'll serve the rice pudding as a shearing thing.
11:16Presentationally, this was very impressive, I think.
11:19I loved this dish.
11:19I thought it was delicious.
11:20What is amazaki?
11:21It's a low or non-alcoholic drink made from fermented rice.
11:27OK.
11:29With 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.
11:47I 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.
11:59Because, you know, the life you guys lead, they work all the time.
12:03You're so right.
12:04The Great British Menu has been such an important part of the British food scene
12:09and 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.
12:23Six minutes, Chef.
12:24Thank you, Randy.
12:25All right.
12:26Daniel cools Mark's miso caramel so it can be piped.
12:30Mark and Amber top the amazaki ice cream with quince compote.
12:35Four minutes, Mark.
12:36Yeah, thank you very much.
12:37Is there anything else I can do, Chef?
12:38Just giving that another second, then we're going to put the grains on it,
12:41pipe the caramel, jellies and we're good to go.
12:44Great.
12:46One minute, Mark.
12:48Would you like to start putting the rice pudding in that dish for me, please?
12:51Yeah, of course.
12:52I'll follow with the jellies.
12:54This smells beautiful.
12:55Yeah.
12:56Is that all right, Mark?
12:58Yeah, that's perfect, yeah.
12:59Each Petri dish is finished with clear quince jelly.
13:03I'm ready to come up.
13:08Service, please.
13:09It's fantastic, Mark.
13:10Good luck, Chef.
13:15Hello.
13:15Morning.
13:16Hello, good morning.
13:17How are you?
13:17The whole chemistry set.
13:19Thank you so much.
13:20We have a scene depicting Alexander Fleming's discovery of penicillin.
13:26Try 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.
13:39Cheers.
13:42Who's ready for breakfast dessert?
13:44Hey.
13:44Oh, yeah.
13:45All right, Chef.
13:45How are we doing?
13:45Thank you so much.
13:46Thank you so much.
13:49I mean, I loved the look of it last time and I still love it now.
13:51It's really inventive.
13:55I'm a fan of rice pudding anyway.
13:57It's just so comforting.
13:59It is quite breakfast-y, isn't it?
14:00Yeah.
14:03I 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.
14:12What a rice pudding.
14:12It'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.
14:26Very clever.
14:27I think it's quite clever to do the puff rice and barley as well because it gives it a nice
14:30crunch 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.
14:48Get the ice cream on, check the pastry, book flights and holidays.
14:54Yeah, just a couple of things to do.
14:57Stevie's up next.
14:58He 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.
15:13It's Dancing at Lunasa.
15:15It's bilberry tart with 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.
15:56Custer's not certain. Just wait and see. Just wait and see.
16:07Believe Stevie, believe.
16:10So for who would be your British historical figure?
16:13I'll tell you who my great hero is, but it's Alexis Soye.
16:17He was the most amazing Victorian chef.
16:20He was chef of the reform club but he was an inventor.
16:23He invented the flame lamp to make a crepe suzette.
16:27He invented the gas grill and he was a terrible show off.
16:32I loved him.
16:33Very smart.
16:34Very smart.
16:41It's a lot better now.
16:43That's what it is.
16:44Custard setting, the new laminated lid can go on.
16:48Looks beautiful, mate.
16:49It does.
16:50I 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, Chef.
17:06Yeah, yeah, 100%.
17:07If you could pull the ice cream out of the glass tiller there and...
17:10Stevie will serve the pie in the judging chamber.
17:13So, Amber dishes up the peat-smoked ice cream, which he finishes with a drizzle of honey.
17:20Last minute, Stevie, please.
17:23Yeah.
17:24Well done, mate.
17:24You've got this.
17:25Keep breathing, yeah?
17:29Just to the right?
17:30Top right?
17:30Yes, please.
17:31It looks pretty.
17:32It does look pretty, yeah.
17:33It'll be delicious.
17:34That's what it'll be.
17:35Serve us, please.
17:40Stevie's pie is served to an Irish jig called Humours of Glendart.
17:46Thank you very much.
17:48Right there, Chef.
17:50Wow.
17:51Never done this on camera before, guys.
17:54It's always stressful for the chef, but 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.
18:05It's 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, I'm now
18:14regretting massively.
18:17There you go.
18:17Apologies.
18:20I'll take your wee plate.
18:21Cheers, Mitch.
18:22You need to be wearing half of this pie.
18:29Thank you very much.
18:30Sorry.
18:31I'm going to leave you with it, Chef.
18:32Thank you very much.
18:33Cheers.
18:33Cheers.
18:34Well, I'll tell you what.
18:36If he couldn't get through it with a great big knife, there's no chance of us getting through it with
18:41a teaspoon.
18:42No.
18:42I feel so sorry for him.
18:51Oh, .
18:52Come here.
18:53Come here.
18:54Come on.
18:54Come on.
18:55Disastery.
18:56I know.
18:56It's okay.
18:57It's all right.
18:58Not the end of the world.
18:59Not the end of the world.
19:00I know.
19:01I know.
19:01I know two chefs.
19:04So good for him.
19:05Poor guy.
19:06Yeah, I mean, we've all had bad days.
19:08It's not easy.
19:09The pressure of that kitchen and, you know, having the confidence to even go into that judging chamber and give
19:14it a go.
19:15It's like massive, massive.
19:17Stevie's just walked into every chef's worst nightmare and we've decided that we're not going to do the normal tasting
19:23that we would do out in the kitchen because he's just really upset.
19:29I really want to like the pastry top because it's so lovely seeing the lamination but, you know, I don't
19:35really think it works.
19:36I think it's all too tough.
19:38I quite like the puff pastry top.
19:40I think it's a welcome bit of texture change from the bottom.
19:43The original tart, when it turned out, looked amazing and I love the idea of the puff pastry being the
19:49swirl the other way around and I think it looked fantastic.
19:51You'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.
20:05I'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.
20:21I need to fill this with the cake, the caramel, the cremeau.
20:25I can go in the fridge then to set.
20:28Next up we've got Daniel from Wales and the dish is the astronomer.
20:33It's dark chocolate and ale cake, honeycomb, chocolate cremeur, Hallenmourne salted caramel, honeycomb mousse, toasted macadamia ice cream
20:42and it's inspired by working class farm labourer John Jones, who was a self-taught astronomer and became a pioneer
20:48of telescope technology.
20:51In his heats, Daniel scored three sixes from Ed, Lorna and Tom for his dessert.
20:58Are you making any changes?
21:00I'm not making any changes.
21:01Oh!
21:02It's just about nailing those elements.
21:04Just about getting it absolutely right, because you had problems making the glass.
21:07Slightly tweak the technique.
21:09Right.
21:09I'm going to be blowtorching them, making sure they're red hot and then cutting them out.
21:13And making it thinner?
21:15Yeah, paper thin.
21:16I remember enjoying the cake.
21:17Yeah, I do think some of the theming on this dish was actually really quite good. We quite enjoyed that.
21:21It was kind of like a sugar twill on top of it and it was like to represent the telescope.
21:26It 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.
21:41But just as things are going well, there's bad news on his ice cream from the back kitchen.
21:48We just tried to fix the package yet because the magnet's broken, but we were unsuccessful.
21:54Although all kitchen equipment here is regularly serviced, occasionally parts can fail and this means Daniel's chunky macadamia and ice
22:04cream can't be finished.
22:06Get it defrosted, blend it, pass it, cappuccane it. You can have that done in 10 minutes, I think.
22:12No other option, is there?
22:13I'm not, no. I don't think there is another option.
22:17Let's go then. Yeah?
22:18Yeah. All right. Thanks, Matt.
22:20Magnet's not holding the blade, so we're going to melt it down, blend it, pass it and get it through
22:25the cappuccane.
22:26Using the machine in the main kitchen means Daniel's ice cream currently full of nuts will now have to have
22:33a smooth texture like gelato.
22:35So it needs a thorough blitzing first.
22:39I will have your ice cream ready for you by the time you're ready to put.
22:42Thank you. I hope you don't mind receiving a massive kiss at the end of it then.
22:47So, Pacojet drama, do you need extra time?
22:50I mean, yes, please.
22:52So we'll give you an extra 15 minutes so you can gather yourself together and get yourself back on track.
22:56Cool. Yeah, thank you.
22:56Let'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 of Great British menu and historically dessert days are carnage.
23:12It'll be fine. It'll be fine.
23:17Open wide, beautiful.
23:21Great. Yeah, thank you.
23:22Meanwhile, Amber's staying focused, attaching edible transfers to the tempered white chocolate.
23:31I'm now trying to get this done as quick as I can so I can jump on and help the
23:35guys.
23:36All right, mate. Yeah? You need me, you call me, yeah?
23:44Are we looking on that ice cream, Mark?
23:47Yeah, four minutes probably.
23:48Yeah? OK.
23:50It looks great, mate. So cool.
23:52Each pastry collar first encases chocolate sponge, which is topped with salted caramel and a set chocolate cream, finished with
24:01honeycomb mousse.
24:03How are we looking, Mark?
24:05Just extracting now.
24:07I'll probably be early then.
24:09Thumbs up, Mark.
24:11It looks really thin.
24:12Yeah, it's thinner.
24:14Honeycomb 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.
24:29Yep.
24:30So, service, please.
24:31All right. Daniel, come grab the door for me, dear.
24:36Shall we taste it?
24:38I'm going to give these lads a hug first.
24:40Let's have a check. Give them a hug first.
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.
25:02He's definitely refined that, but 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?
25:12You're diabetic, right?
25:13Mm-hm.
25:14I'd stop right now.
25:15One 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.
25:33The 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.
25:47Frankly, this is totally underwhelming.
25:49I actually quite like the honeycomb mousse on top.
25:52Although 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. It means such a lot to me.
26:11Kind of links to my childhood and links back to education,
26:14which is something I'm really passionate about.
26:17Amber's Honey Parfait is sandwiched between the Sable biscuits,
26:21creating a silhouette of her inspiration, Hannah Moore.
26:25That looks so cool, Amber. Amazing.
26:29So this is from Amber from the South West, and she calls it Books The Mind's Food.
26:34Hay-infused set cream, fermented strawberries, strawberry gel, white chocolate disc,
26:42and fermented honeycomb, honey 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. Yeah. Good Lord.
26:56It sounds lovely.
26:58Amber starts with strawberry gel on her hay-infused set cream.
27:03Hello, Amber. Hello.
27:05How long do you think you're going to be?
27:06Let's say about three, four minutes, then.
27:09Oh! 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.
27:29Whilst Amber's doing all the work, can we just take a moment to appreciate how cute she was as a
27:33child?
27:34Yeah, absolutely.
27:35Oh, Amber, stop it.
27:37And 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, a little bit of freshness.
27:52Do you want these on?
27:53Lovely. So, 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.
28:03Are they going inside?
28:04They are indeed.
28:05Perfect.
28:06And we are ready to go.
28:08Service, please.
28:08Thank you so much.
28:09Amber, come grab the door.
28:14Oh.
28:16Wow.
28:17You look quite pleased.
28:18I'm so relieved.
28:19Yes.
28:26Thank you so much.
28:29I bet I'm the only one of you who can remember having a desk like this and an inkwell.
28:36I 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 Hannah Moore School.
28:45The logo of the school is the biscuit.
28:47There is a smell in there.
28:48Oh, wow.
28:49Strawberries 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?
29:06Yes.
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.
29:15Yeah.
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?
29:44Mmm.
29:45Amber, you must be.
29:46That was delightful.
29:47It was beautiful.
29:48Yeah, I'm happy.
29:49Hello, judges.
29:50Hi, Andy.
29:50Hello, Andrew.
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.
30:02Yeah, I know.
30:02So it's been quite an eventful morning.
30:05Has it not?
30:06It has.
30:06It has.
30:07I 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, there's...
30:12Oh, no, yes they have.
30:14It'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, but there was one there that was,
30:21you know, which was super...
30:22We're talking about Amber.
30:23Yeah.
30:23Of 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, and I'll see you in a little bit.
30:38Bye-bye, Sammy.
30:39Thanks, Sammy.
30:42Hey, guys.
30:43All right.
30:44Hey, guys.
30:45How's this morning, guys?
30:46It looked tough in there.
30:47Yeah.
30:48I'm so glad it's done now, though.
30:49Yeah.
30:50Yeah, I bet, yeah.
30:50Super tough, but excited to see some delicious desserts.
30:54Good luck, guys.
30:55Good luck.
30:55Thank you very much.
30:56Cheers.
30:57It's time for the last four chefs to cook.
31:00I imagine the fight will be intense.
31:03Jean and Sally are already on the menu, and 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.
31:18Going to start a chocolate sponge quickly.
31:21Central England's Sally won the starter, and she came joint first with Jean on mains, but lost the judges' tie
31:28-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.
31:43London and the south-east Jean may have the fish in Maine already, but he's chasing a hat-trick.
31:50It's my first tender in the regional heat, so I think it's got real potential if I can just smash
31:54it.
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, coming joint second with his main.
32:19This 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
32:35scramble.
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 pate bomb though. I messed it up essentially.
32:50Prue, 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.
33:03I remember Richard Corrigan just doing poached salmon, but it was unbelievably good.
33:08And then I remember Lisa Allen, she had a rabbit and leek little turnover.
33:14Which is unbelievably good.
33:15Nowadays, honestly, I've never heard of some of the things you eat.
33:19So 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.
33:29Kind of came to me about three o'clock in the morning.
33:32I was like, why am I just making an ice cream?
33:34So there's just gonna be a little bit of woodruff ice cream on there.
33:36It'll really tie it all together.
33:38Just 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.
33:56Sally's Earl Grey parfaits are filled with white chocolate and topped with raspberry gel.
34:03We've got about three jobs going on.
34:04We're making chocolate mousse, we're gonna make the woodruff parfait again.
34:07And then I've got a salted caramel going as well.
34:11Okay, so the first dish of the afternoon session is from Jack and it's called
34:15No 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
34:26who campaigned for free school dinners in the late 19th century.
34:32I'm gonna make the licorice ganache now quickly, licorice and blackberries.
34:36Jack'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.
34:47So I took on all 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.
34:57In the custard.
34:57It's all found a little bit of bitterness in the roly-poly, didn't she?
35:01Used 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.
35:10I think, hopefully, Prue will see the reason why I'm doing it.
35:15It's a very nostalgic dish.
35:17I love that whole thing.
35:19Sounds so wonderful.
35:20Jam 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.
35:29Love that.
35:30I'm just gonna make a start on my honeycomb.
35:33The honey's coming from the Moes,
35:34so it's got a lovely kind of tie-in with the brief.
35:36So parfait's in the freezer,
35:38so I just need to start cutting the strawberry leather now for the ganch.
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.
35:55Oh, yeah. With sprinkles on top.
35:58Oh, my God, it's a big man. What do you need?
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.
36:20Just fill the bottom of each one.
36:21Bottom, yeah.
36:21And 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?
36:28It is, yeah.
36:31So, they're gonna go there.
36:32Wait.
36:33Wow.
36:34Service, please.
36:35All right, come and grab the tool, Jack.
36:44That wouldn't call me children to school.
36:47Come and look.
36:50Thank you very much.
36:52Oh, lovely.
36:54It's 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.
37:05Apple sorbet is really sharp.
37:09I'm a big fan of the apple sorbet.
37:11Takes you right back to your childhood.
37:12Done it.
37:12It really does.
37:13Having school dinner.
37:14Just a very elevated version of it.
37:16It's so nostalgic.
37:18The roly-poly and the custard.
37:19I absolutely love.
37:21It was lovely.
37:21I think that the jam roly-poly and the custard
37:24is a much better combination this time.
37:26I love the amount of alcohol in that jelly, isn't there?
37:28It's pretty good, though, part of the time.
37:30It's really, like, warm and comforting, isn't it?
37:32I think there's a warmth about it
37:34that makes you feel happy and nostalgic.
37:36Yeah, it does feel like it's two separate things
37:39that don't really work very well together.
37:42I would dress up as a small boy
37:45and try and get access to a school to eat this again.
37:51This is just going to be my, like,
37:53mushroom and chocolate crumb.
37:55In his heat, Jean scored highly
37:57with two nines from Tom and Lorna
38:00and an eight from Ed.
38:02Is that parfait I spy?
38:04It is indeed, Ernie.
38:05Lovely.
38:06Shall we talk about your glory?
38:08Are you very proud of yourself?
38:10Yeah, I am now.
38:10I think I've had the night to kind of relax
38:12and 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
38:23with Sally and her dessert,
38:25the spinning Jenny.
38:27Yesterday was so close.
38:29How did that feel for you?
38:30To get a perfect score and then not get the dish
38:33is pretty heartbreaking.
38:35Well, it was a beautiful dish.
38:37And you have been incredible.
38:39Now, let's talk about your dessert
38:41that you scored very highly for.
38:42Yeah, I got two nines and a ten.
38:44Have you made any changes?
38:45I have made some little sugar needles
38:48that I'm just going to glue to the front of the cotton reel
38:51just to hammer down the link to the briefer.
38:54To a spinning Jenny.
38:55Yes.
38:56Tell me about the link.
38:56So, James Hargreaves was the man that invented the spinning Jenny.
39:01And what are we getting on the plate again?
39:02So, it's an earl-grain lemon parfait
39:04with a chambord and raspberry centre
39:06and then it's dipped in white chocolate
39:07wrapped in raspberry leather.
39:09Two friendly rivals who've battled all week,
39:12delivering flavour, technique and brilliant storytelling.
39:16Can one of these extraordinary chefs clinch the dessert?
39:21OK.
39:23So, I'm just getting my chocolate soil in to bake
39:25for about 12 minutes now.
39:28Getting there.
39:29Getting there.
39:30So, this dish was really beautiful.
39:32It looks like a little spinning Jenny
39:34covered in, like, a tempered white chocolate.
39:36I scored it a perfect ten.
39:37I thought it was outstanding.
39:38Roll on.
39:40Yeah, and we didn't get a needle last time,
39:42so 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
39:55with edible glue.
39:57You look absolutely amazing, Sally, then.
39:59Thanks.
40:00Is that your last needle?
40:01Yeah, one more.
40:03Ooh!
40:04It's shaking.
40:05It's shaking.
40:06Two minutes, Sally.
40:07Yeah.
40:09I think like that.
40:10I think that's quite nice.
40:11Yeah, it's cool.
40:11It looks brilliant.
40:12Yeah, it's nice.
40:12Thank you, chef.
40:16Ow.
40:17OK, service please.
40:28Thank you very much.
40:33Pretty cool, right?
40:34Very cool.
40:36It's stuck in, people.
40:38Right.
40:39Let's smash it up.
40:42Ooh, jammy medal.
40:44Well, I scored this a perfect 10 last time,
40:47and 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,
41:04there's bits of crunch and texture.
41:06The only thing Sally has added to her dessert
41:08is 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.
41:17Yeah, it's not just bright red in there for show,
41:19it 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, innit?
41:29Yeah, what is it?
41:30Smoked Woodruff butterscotch.
41:31Wow.
41:33John's up next,
41:34and his Woodruff parfaits are now set
41:36and 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
41:44Jean Woodruff parfait, chocolate mousse,
41:47salted caramel, licorice and blackberry ganache,
41:50blackberry tuile and potion vials.
41:52And it's a tribute to London-born actor Alan Rickman,
41:55who played Severus Snape,
41:56the professor of potions in all eight Harry Potter films.
41:58I really want to taste your dish.
42:00Can you keep me a piece?
42:02Oh, my God!
42:03Bullfrog!
42:06Blackberry tuile's baked and it's almost time to serve.
42:09If you guys want, you can start taking all the props out
42:11and laying it out.
42:12There should be two vial stands,
42:14two cauldron stands and four bowls.
42:16I mean, we all scored this pretty highly, I'd say.
42:19Yeah, I gave it a nine.
42:20I loved it.
42:21I thought it was brilliant.
42:21I loved it as well.
42:22Like, 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,
42:30including blackberry consomme and crystallised almond nibs,
42:34whilst Jean makes his blackberry confetti.
42:39Right, your vials are done.
42:41What have you got in there?
42:42Yogurt 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.
42:58Just through the middle like this.
42:59Bent blackberry tuiles.
43:02The world's most delicate tuile.
43:04Three minutes, chef.
43:05Wait.
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.
43:21It's a mystery to me.
43:38Hubble bubble.
43:40Toil and trouble.
43:42Look at that.
43:43Oh my goodness.
43:44Wow.
43:45Start pouring some of these things onto...
43:47Into the middle there.
43:48Yeah.
43:50Can't actually get mine out.
43:54You're right, it's good fun.
43:56So much going on here.
43:57Whispers of Woodruff.
43:59Thanks be having you.
44:03This is so clever because it doesn't really matter how much they add.
44:07It'll work.
44:08Because 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.
44:16I think it's very, very tasty.
44:17I think there's too many extra elements to it.
44:20It's amazing, isn't it?
44:21It's just...
44:22There'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.
44:32I think the technique that has gone into this is fantastic.
44:36I think it's brilliant.
44:38Clever and playful.
44:39Thank you but what about the dish?
44:46Finally, it's Callum and with his new Woodruff ice cream churned...
44:50Really nice.
44:52Yeah, beautiful.
44:53Next, he's on to the mushroom ice cream.
44:55The 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 dishes 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 Sep soil,
45:17heather honeycomb and meringue shards,
45:20dusted with Sep, 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.
45:32What is the inspiration behind it, first of all?
45:34So, the inspiration's Emily Bronte.
45:36What 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
45:44a banquet.
45:44I've dialled it back a touch and at about three o'clock last night I woke up and was like,
45:48let's make a Woodruff ice cream.
45:49Oh!
45:49I'm not gonna go down without a fight, that is for sure.
45:53No, absolutely.
45:53I can't wait to see it.
45:54Thank you very much, Andrew.
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.
46:29Hopefully 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.
46:37I just want it looking quite rustic.
46:43Service, please, guys.
46:45Last time, thank you.
46:50Hello, chefs!
46:52Yes, that's who we're looking for.
46:55Come on in.
46:56Callum's dish enters the judges' chamber to the sounds of the wild Yorkshire moors.
47:08I mean, it looks like you're in the moors, doesn't it?
47:09You've kind of got everything covered, all kind of mossy looking, that green on it.
47:14Feels like you're out foraging for mushrooms.
47:16It's so clever the way you've done that.
47:17I think you hit the brief really well.
47:19I love the dish.
47:20I think it's so different.
47:21I mean, I liked the mushroom last time.
47:23I think I like it even more this time.
47:24When I heard mushrooms, I was just like, okay, this is going to be weird.
47:28It wasn't weird at all.
47:29It was amazing.
47:30Eating the mushroom on its own, I really enjoyed it.
47:33And it has definitely got a more mushroomy, more rounded flavour.
47:37This is such a brave dish, isn't it?
47:39Yeah.
47:39The woodrope taste is strong, the mushroom taste is strong.
47:42It's a very adult dessert.
47:44Very grown-up.
47:45I don't think that would be a very popular dish.
47:49Because it's not the classic dessert flavour.
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?
48:10See you in a little bit, guys.
48:15I think the second half was quite a successful afternoon.
48:18How's your afternoon been, Prue?
48:19I think it's been astonishing.
48:21I mean, it is just remarkable because every one of the dishes has been more imaginative,
48:26more innovative, often more complicated than in my day.
48:31Did you have any favourites?
48:32I have three favourites.
48:34Oh, that's good.
48:35Tough on that, wasn't it?
48:37It's a hard day.
48:38Yeah.
48:38It was a tough day.
48:39It's all over now.
48:41Yes.
48:41I tried to deliver what I could, but it just didn't happen today.
48:46Tom, how about you?
48:47This afternoon has been amazing.
48:49We've seen incredible fun, put together your own kind of dessert, and that for me was really
48:56special because it was proper interactive.
48:57The 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.
49:12I couldn't have done anything better than what I did.
49:15How about you, Lorna?
49:16Yeah, 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.
49:24Is the third one possible?
49:25I'm not sure.
49:26Yeah, I mean, Sally and Jean are just annoying me now.
49:28I 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.
49:39I've worked so hard on this dessert.
49:41Fingers crossed.
49:42I think, ultimately, though, we want to think what would be the dessert that would give the 80 people at
49:50that 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 finishing
49:59up this banquet.
49:59Yeah, well, that's good.
50:01Well, shall we find out the results?
50:03Let's go.
50:03Let's go.
50:04One last time.
50:09Going 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.
50:22Sally's was beautiful.
50:23John's was mind-blowing.
50:26I was relatively happy with my dessert.
50:29John's was incredible.
50:31I really enjoyed Callum's.
50:33Tasty, really mark on a 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 John's dish was yet again spectacular.
50:49He is an Adonis.
50:55Hello, chefs.
50:58Welcome back to the judges' chamber for the very last time.
51:02You guys have been extraordinary this week.
51:05Yeah, you should be very proud of yourselves all week.
51:07It'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.
51:12I hear that you pulled through and it all worked out in the end, though.
51:16Yeah, I hope so.
51:17I mean, yeah.
51:18When Tom was a contestant, they didn't do half the things you do.
51:23You were much more innovative, but you are still after big flavours.
51:28So, chefs, it's time to reveal the results.
51:34OK.
51:36So in eighth place today, it's Stevie.
51:40Yep.
51:41100%.
51:41We admire your efforts, but just today it just didn't work out.
51:45Didn't land.
51:45No, no, definitely not.
51:47It wasn't the best day in the kitchen.
51:48Thank you, Steve.
51:49Well done, Stevie.
51:50Cheers.
51:51I know exactly what kind of stuff was giving me hiccups,
51:53and 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.
52:04There were elements that I think we all enjoyed,
52:06but no, it just didn't quite work out today.
52:07Thank you very much.
52:08Thanks.
52:09Well done, Daniel.
52:10Nice, chef.
52:11All right.
52:11Good man.
52:13How was that?
52:14It was fine.
52:15Yeah.
52:15It's what I expected, to be honest.
52:17OK, so in sixth place we have...
52:21Jack.
52:23Massive improvements from last time, but unfortunately today's not your day.
52:27Well done, Jack.
52:27Well done, Jack.
52:29Oh, who's next?
52:30Well, maybe Jack.
52:32Jack.
52:33That was a fantastic time.
52:34Thank you, guys.
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 skilful.
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've really enjoyed it.
52:57I'll see you back in the kitchen.
52:58Thanks, Callum.
52:59Well done, Callum.
53:00Oh.
53:02That's a shock.
53:03That's a big shock, yeah.
53:04Yeah, I really enjoyed yours.
53:06Yeah, well, I mean...
53:07It was really interesting.
53:08How 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 the people are up to in the country, and it's just been a brilliant
53:15week all and 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, though.
53:22Amber's was fantastic.
53:24In 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, Chef.
53:35Oh, mad.
53:36Oh, nothing, Mark.
53:37Mad.
53:38Hello.
53:39Well done.
53:40I 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.
53:48Chefs, if you could all stand up, please.
53:54OK, so in third place, we have...
54:01Jean.
54:02I 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. I enjoyed today.
54:12Well done, Chef.
54:14Here he is.
54:15Bad.
54:16Crazy.
54:17You all right?
54:17Yeah, I'm all good.
54:20Relief?
54:21Yeah, if I mean...
54:27So, that brings us to the two of you, Amber and Sally.
54:30How do you feel, Amber?
54:31Quite overwhelmed.
54:33It'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.
54:49And because it was a draw, I had to cast the deciding vote.
54:54And 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 of great British
55:11menu and historical figures from the past...
55:17...is...
55:22Amber.
55:25Oh, my God.
55:27Oh, my God.
55:27Oh, my God.
55:29Oh, my God.
55:29Oh, my God.
55:32Oh, my God.
55:32Congratulations, Chef.
55:33Both dishes absolutely stunning.
55:36But, Amber, that hay-infused cream was just fantastic.
55:39I'm not a crier.
55:40I 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.
55:52And 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.
56:00It is wonderful to see that.
56:02Chef, go and get your name on that board.
56:04Come on.
56:05You're kind to do it, aren't you?
56:06Thank you so much, Chef.
56:08I'll see you back there for a drink in a minute.
56:10Thank you, Chef.
56:11Absolutely brilliant.
56:12Well done.
56:20I am over the moon.
56:22I'm so happy.
56:23My tenfold blue leaf.
56:25And everyone else is mind-blowing.
56:30There you are.
56:31Oh, here we are.
56:32Oh, here we are.
56:32Oh, here we are.
56:32Oh, here we are.
56:33Go on, then.
56:34Come on.
56:34Yeah, go on.
56:36Put us out of our misery.
56:37Yay!
56:40Well done.
56:43Amazing.
56:43Joint first.
56:44Joint first, again, I mean, what 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 and it has been a real test for me.
56:59But I'm going to be cooking at Blenheim Palace.
57:02Yay!
57:04Teacher handwriting as well, man.
57:07Prue, it's been such an honour to have you back in 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.
57:29Yay!
57:32Congratulations, Amber.
57:33What a week, Chef.
57:35Now, I can tell you that the next highest scoring chef has been...
57:41Mark.
57:43You.
57:43Amazing.
57:44We'd like you to come and cook the other courses, the mini courses.
57:48Somebody want to get me some great snow and I'll just...
57:50I'll get cracking.
57:52Stop feeling.
57:52Yeah, I'll get cracking.
57:53It's amazing to be able to go to the banquet to cook again with Jean, Sally and Amber.
57:59I'm not sure how I feel about being all of their commie chef, but we'll have a good time,
58:03I'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.
58:16Amazing.
58:17Let's do it.
58:17At the awe-inspiring Glennon Palace...
58:22..is the chef's most important service ever.
58:26I feel like I'm working so slow, I'm behind.
58:28Could have had 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?
58:44Yes.
59:00charm iris.
59:01.
59:01.
59:01.
59:01.
59:01.
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