Great British Menu - Season 20 Episode 28 -
The Finals: Dessert
The Finals: Dessert
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00:00Today the chefs compete to cook the dessert course at our historic banquet at Blenheim Palace.
00:07It's the last battle to get on the banquet menu.
00:11Welcome 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,
00:20but you're here just in time for the 20th anniversary of Great British Menu.
00:24And it's also my 20th birthday today.
00:26Ed, come on.
00:28No chance anyone's going to believe that.
00:34Yesterday, the main course went to the wire,
00:37with six chefs tying first, second and third place.
00:44Today, our finalists vie 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 Britain's
00:58and 20 years of Great British Menu.
01:01Thought 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.
01:10I've changed a lot of things.
01:12It must be grand enough for Blenheim Palace and the esteemed banquet guests.
01:18Feverishly whisking.
01:20Mallee's already bagged the starter and Jean's won the fish and just clinched the main.
01:26Joint first yesterday.
01:27Disappointed that I didn't pip it to the banquet,
01:29but I'm definitely going to be gunning for it today.
01:32So back-to-back wins.
01:33I 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, I mean, it's so different.
01:56And there can only be one winner.
01:59Cooking the dessert is...
02:15It'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. Welcome back, Stevie.
02:22Return of the Mac. Here I am.
02:24How's everyone's scores for today?
02:26Any strong contenders?
02:28I got three 10s.
02:30Three 10s.
02:31Very nice.
02:32I got two 9s and a 8.
02:34Nice.
02:35I got two 9s and a 10.
02:36Very nice.
02:39I think Amber is definitely the dark horse of the pack today,
02:42as she got three 10s.
02:44John and Sally, I mean,
02:45I think it would be a little bit unfair on everyone else
02:47if it was just them two at the banquet.
02:49I think it's going to be another high-scoring round today.
02:51I hope everything sets, doesn't melt,
02:53and all the other things that can go wrong in desserts.
02:56So our main course.
02:57John's back up there again.
02:59Yeah, well done, John.
03:00Today, the last chance for them to get on to the banquet
03:03is the dessert course.
03:05There's a lot of standouts.
03:06There's obviously Amber's, which got perfect 10s from us.
03:09I 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?
03:20The ones that are in there that have got good desserts,
03:22they know they're good, so they're really going to be pushing it.
03:24Everyone 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.
03:38Absolutely anyone's game.
03:39Good morning.
03:40Good morning.
03:41Hiya.
03:43Good morning, chefs.
03:44How are we getting on today?
03:46Good.
03:48John, how are you feeling?
03:49Yeah, still...
03:50Head's still spinning.
03:51Yeah.
03:52Yeah, going to be a busy boy, yeah?
03:53Yeah.
03:54And fancy a dessert today 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.
04:10Oh, wow.
04:15I got too excited.
04:19OK, the first group to cook today will be Mark, Stevie, Daniel and Amber,
04:22so off you go.
04:24Good luck, guys.
04:25I can't wait to see your dishes.
04:27And the rest of you will cook second.
04:28Best of luck.
04:30Thank you very much.
04:31See you in a little bit, chefs.
04:32Good luck.
04:33All right, well, shall we get going?
04:34Let's go.
04:35Good luck, everyone.
04:36Good luck, guys.
04:37Good luck.
04:40I've got a honey parfait on the go
04:42and I've got the panna cotta on the go.
04:44It's all about controlling the speeds of those two machines
04:47at 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.
04:58In 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,
05:08and then get the pastry made here.
05:12Joining the judges today, Dame Prue Leith,
05:15a former judge herself for 11 years, an ex-restaurateur,
05:19a food columnist, author and educator,
05:22who with an OBE and an MBE was also given a Dame Hood in 2021
05:28for her services to food, charity and broadcasting.
05:33Hi, Prue.
05:34Hi.
05:35Legend in the building.
05:36Hi.
05:37Lovely to see you.
05:38How are you?
05:39Nice to meet you.
05:40Hello, mate.
05:41Hello, you.
05:42How are you? You all right?
05:43I'm fine.
05:44Welcome back.
05:45This is very strange.
05:47I tell you, this is a posher judging chamber than we had,
05:51but it is very familiar.
05:54So I just want to try and get this into 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
06:06and 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
06:18and two sixes from Lorna and Tom.
06:23I missed you.
06:24I missed you too.
06:25Did you get some rest?
06:27I did.
06:28This pastry was very, very tasty.
06:29Yes.
06:30And what was the feedback?
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,
06:37along with the bilberry component,
06:39and then I've made a laminated puff pastry for the top of it.
06:42Oh, delicious.
06:43So it'll give a different bite to it as well.
06:44Fabulous, yeah.
06:45And hopefully look a little bit banquet-worthy.
06:48After coming close to winning the main
06:51but having to settle for joint second with Jack yesterday,
06:54Scotland's Mark is pinning everything on his dessert.
06:58Just 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.
07:04Amber, from the south-west of England,
07:07is 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.
07:15I've just got to have eyes in the back of my head.
07:1920th year of Great British Menu.
07:21I know, isn't it extraordinary?
07:23Who better to get back for dessert finals day than yourself?
07:26Well, I was on it for 11 years before I left.
07:29My main memory was that the judging chamber had no air in it
07:33and we were absolutely sweltering hot.
07:36But it was good fun. It was really always good fun.
07:39So how are you getting on, guys?
07:40Not too bad.
07:41Yeah, first up, obviously, time's tight.
07:43And yourself, Stevie?
07:44Yeah, I'm doing good. I'm on track.
07:45So as long as everything plays ball,
07:47I should be smiling at the end of this.
07:51Alongside Stevie, Amber's had a tough week.
07:54Coming in the bottom two every course.
07:58Amber.
07:59Hi, Andy.
08:00What a week.
08:01It's been a rollercoaster.
08:03It's been quite brutal, hasn't it, really?
08:05Just a bit.
08:06Now, you have a stunning dessert for which you got the perfect score.
08:12I guess you're gunning for this one.
08:14Absolutely.
08:15Come on, now.
08:16Not going down without a fight.
08:18Fire in the belly, Amber.
08:20And talk to me about what's on the plate,
08:22because it's very beautiful.
08:24So we've got a haystack cream,
08:26we've got a strawberry puree, honey-fermented strawberries,
08:30then we have a charcoal sablé with a honey parfait in the middle.
08:35Daniel's made his honeycomb and glow-in-the-dark chocolate stars.
08:40It's either going to work and people are going to like it
08:43or it's going to be a complete fail.
08:45And after struggling with his timings previously,
08:48Stevie is also worried.
08:50Plenty could go wrong.
08:51The custard might not set, pastry could be a bit too short,
08:55but 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...
09:03Well, 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, pro.
09:13Sadly, Matthew and Oliver, who were sat here at the time,
09:16weren'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.
09:24Imagine that.
09:28I'm really excited to have Pruli in the judges' chamber today.
09:32It'll be really interesting to see what she thinks
09:34of all of our dishes because they're very different.
09:37Having cut out her charcoal sablé biscuits,
09:40Amber moves back to her hayset cream.
09:43So I've infused my cream, so I've re-weighed it,
09:47and now I'm adding sugar and gelatine
09:49so that it sets up perfectly.
09:52I'm making the quince jelly to go over the top
09:54of the petri dishes.
09:57So this is the fruit de brick.
09:58Just going to start making the collards 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 custards.
10:07Hopefully, whenever we cut into the pie,
10:09the layers just sit where they are
10:11and it doesn't turn into a custard soup.
10:14So the first dessert of the day is from Mark from Scotland,
10:18and it's called an Ode to Mould,
10:20and it's koji rice pudding, rose geranium and amazake ice cream,
10:24miso caramel, crystallised grains, baked quince and sake compote.
10:29It's inspired by the discovery of penicillin
10:32by Scottish physician Alexander Fleming.
10:34It's estimated that millions of lives have now been saved
10:38thanks 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 an interesting score.
10:55You've got two nines and then you've got a six.
10:57Ed and Lorna really liked it.
10:58Tom 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,
11:09the grains, the caramel, the compote,
11:12and then I'll serve the rice pudding as a sharing thing.
11:15Presentationally, this was very impressive, I think.
11:18I loved this dish. I thought it was delicious.
11:20What is amazake?
11:21It's a low or non-alcoholic drink made from fermented rice.
11:26OK.
11:29With his rose geranium and amazake ice cream
11:32shaped 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 puffed barley
11:41and then crystallise them together.
11:43Do you think much has evolved in cooking
11:45since the very first time you were on it?
11:47Oh, fantastically.
11:48I mean, my restaurant had a Michelin star
11:50and, honestly, we wouldn't have got anywhere today.
11:54I think the Great British Menu had quite a lot to do with that
11:57because it pulled chefs together
11:59because, you know, the life you guys lead,
12:01they work all the time.
12:03You're so right.
12:04The Great British Menu has been such an important part
12:08of the British food scene
12:10and the way it's changed over the last 20 years.
12:13I think it's been incredible for showcasing food
12:16from up and down the country.
12:18It's almost a rite of passage, you know,
12:20you must enter the competition.
12:24Six minutes, chef.
12:25Thank you, Andy. All right.
12:26Daniel cools Mark's miso caramel so it can be piped.
12:30Mark and Amber top the amazake ice cream with quince compote.
12:35Four minutes, Mark.
12:36Yep, thank you very much.
12:37Is there anything else I can do, chef?
12:39Just giving that another second,
12:40then we're going to put the grains on it,
12:42pipe 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
12:50in 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 off.
13:08Service, please.
13:09It's fantastic, Mark. Good luck, chef.
13:15Hello.
13:16Morning.
13:17Hello, good morning.
13:18How are you?
13:19The whole chemistry set.
13:20Thank you so much.
13:21We 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
13:34penicillin in once they started cultivating it.
13:38Thank you, chef.
13:39Cheers.
13:42Who's ready for breakfast dessert?
13:44Hey!
13:45All right, chef, how are we doing?
13:46Thank you so much.
13:49I mean, I loved the look of it last time and I still love it now.
13:52It's really inventive.
13:55I'm a fan of rice pudding anyway.
13:57It's just so comforting.
13:59It is quite breakfasty, isn't it?
14:01Yeah.
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 it's not rice pudding like this.
14:12It's not rice pudding!
14:14I loved it last time and I'll love it again this time,
14:16but 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,
14:24lots of different textures.
14:25It's really lovely, very clever.
14:27I think it was quite clever to do the puffed rice and barley as well
14:29because it gives it a nice crunch to it.
14:31And it's just those little popping bits of crunchy rice
14:34that 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,
14:52book 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
15:01and tops with the custard.
15:04It's a custard that's ideally supposed to stay slightly warm,
15:07but not runny.
15:10OK, so next up we've got Stevie from Northern Ireland.
15:13It's Dancing at Lunassa.
15:15It's Bilberry tart with a set custard layer,
15:17heritage grain pastry, puff pastry top and peach smoked honey ice cream.
15:21Celebrating famous North Irish dramatist Brian Friel
15:25and his award-winning play Dancing at Lunassa.
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,
15:47which is not necessarily what I was thinking.
15:51Stevie's new laminated pastry lid is baked,
15:54but the custard is causing concern.
15:57Custard's not certain.
15:59Just wait and see.
16:01Just wait and see.
16:08Believe, Stevie, believe.
16:10So, Priya, who would be your British historical figure?
16:13I'll tell you who my great hero is, but it's Alexa 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.
16:42It's a lot better than I swear.
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,
16:55and 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 blast chiller there.
17:10Stevie will serve the pie in the judging chamber.
17:13So, 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?
17:28Just to the right? Top right?
17:30Yes, please.
17:31It looks pretty.
17:32It does look pretty, yeah.
17:33It'll be delicious. That's what it'll be.
17:35Yeah, service, please.
17:39Stevie's pie is served to an Irish jig called Humours of Glendart.
17:45Thank you. Thank you very much.
17:47Right there, chef.
17:49Wow.
17:50Never done this on camera before, guys.
17:53It's always stressful for the chef, isn't it?
17:55I think it's going to be a straight in.
17:58From my angle, it looks absolutely divine,
18:00because all this custard is flowing over the sides.
18:03Oh, mercy, boys. It's a joke.
18:06When you did it the first time, did you do it in one big one?
18:09No, I did it in a smaller one, but the idea of doing it in a big one,
18:13I'm now regretting massively.
18:16Apologies.
18:19I'll take the replete.
18:20Cheers, mate.
18:21He's been wearing half of this pie.
18:28Thank you very much.
18:29Sorry.
18:30Thank you very much.
18:32Cheers.
18:34Well, I tell you what,
18:35if he couldn't get through it with a great big knife,
18:38there's no chance of us getting through it with a teaspoon.
18:41No.
18:42No.
18:43I feel so sorry for him.
18:51Oh, ****.
18:53Come here. Come here.
18:54Come on. Come on. Come on.
18:55It's a disaster, mate.
18:56I know. It's OK.
18:57It's all right.
18:58It's not the end of the world.
19:00I know. I know.
19:01Two chefs.
19:04So good for him.
19:05Poor guy, yeah.
19:06I mean, we've all had bad days.
19:08It's not easy.
19:09The pressure of that kitchen and, you know,
19:11having the confidence to even go into that judging chamber
19:14and give it a go, it's, like, massive, massive.
19:17Stevie's just walked into every chef's worst nightmare
19:20and we decided that we're not going to do the normal tasting
19:23that we would do out in the kitchen
19:25because he's just really upset.
19:30I really want to like the pastry top
19:32because it's so lovely seeing the lamination,
19:34but, you know, I don't really 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.
19:44The original tart, when it turned up, looked amazing
19:47and I loved the idea of the puff pastry being the swirl
19:49the other way round and I think it looked fantastic.
19:52And you've got that kind of sweet,
19:54almost slightly sharp, bilberry filling,
19:56which is really delicious.
19:57It's such a lovely idea and the bilberries are delicious,
20:00but, yeah, it's been a... Yeah, I feel for him.
20:05I'm going to bake my sablé next.
20:08And then it's focusing on chocolate tempering.
20:14Cake's looking good.
20:15I just want to cool it down now, get it on another tray.
20:17Daniel's Foy de Brick pastry collars are also ready.
20:22I need to fill this with the cake, the caramel, the cremeux.
20:25That can go in the fridge then to set.
20:29Next up, we've got Daniel from Wales
20:31and the dish is the Astronomer.
20:33It's dark chocolate and ale cake,
20:35honeycomb, chocolate cremeux,
20:37Hallen Morn salted caramel, honeycomb mousse,
20:40toasted macadamia ice cream
20:42and it's inspired by working-class farm labourer John Jones,
20:45who was a self-taught astronomer
20:47and became a pioneer of telescope technology.
20:51In his heats, Daniel scored three sixes
20:54from Ed, Lorna and Tom for his dessert.
20:58Are you making any changes?
21:00I'm not making any changes. Oh!
21:02It's just about nailing those elements.
21:04It's just about getting it absolutely right
21:06because you had problems making the glass.
21:08Slightly tweak the technique. Right.
21:10I'm going to be blowing, torching them,
21:12making sure they're red-hot and then cutting them out.
21:14And making it thinner? Yeah, paper-thin.
21:16I remember enjoying the cake.
21:18Yeah, I do think some of the theming on this dish
21:20was actually really quite good. We quite enjoyed that.
21:22It was kind of like a sugar tweel on top of it
21:24and it was, like, to represent the telescope,
21:26but it was very, very thick.
21:28So hopefully he's managed to get that a bit thinner this time.
21:31With the sugar syrup done,
21:33Daniel can now make the troublesome glass discs.
21:36I'm going to try and get this as thin as I can.
21:39Hopefully it'll be better.
21:42But just as things are going well,
21:44there's bad news on his ice cream from the back kitchen.
21:48We just tried to fix the Paco jet because the magnet's broken,
21:51but we were unsuccessful.
21:54Although all kitchen equipment here is regularly serviced,
21:58occasionally parts can fail,
22:00and this means Daniel's chunky macadamia nut ice cream
22:04can't be finished.
22:06Get it defrosted, blend it, pass it, cappuccini it.
22:10You can have that done in ten minutes, I think.
22:12No other option, is there? No.
22:14I don't think there is another option.
22:17Let's go, then. Yeah? Yeah. All right. Thanks, Mark.
22:20The magnet's not holding the blade,
22:22so we're going to melt it down, blend it,
22:24pass it and get it through the cappuccini.
22:27Using the machine in the main kitchen
22:29means Daniel's ice cream, currently full of nuts,
22:32will now have to have a smooth texture like gelato,
22:36so it needs a thorough blitzing first.
22:39I will have your ice cream ready for you
22:41by the time you're ready to blitz. Thank you.
22:43I hope you don't mind receiving a massive kiss at the end of it.
22:48So, Paco jet drama, do you need extra time?
22:51I mean, yes, please.
22:52So we'll give you an extra 15 minutes
22:54to gather yourself together and get yourself back on track.
22:56Cool. Yeah, thank you. Let's get on with it. Thank you.
22:59Steve has had the worst dessert day of his life,
23:02and Daniel's Paco jet broke.
23:04I guess, in some ways, quite fitting,
23:07because it's 20 years of Great British Menu,
23:09and historically, dessert days are carnage.
23:13It'll be fine. It'll be fine.
23:18Open wide, beautiful.
23:21Right, yeah, thank you.
23:23Meanwhile, Amber's staying focused,
23:26attaching edible transfers to the tempered white chocolate.
23:31I'm now trying to get this done as quick as I can
23:33so I can jump on and help the guys.
23:36All right, mate? Yeah?
23:38You need me, you call me, yeah?
23:45How are we looking on that ice cream, Mark?
23:47Yeah, four minutes, probably.
23:49Yeah? OK.
23:51It looks great, mate. So cool.
23:53Each pastry collar first encases chocolate sponge,
23:57which is topped with salted caramel
23:59and a set chocolate cream finished with honeycomb mousse.
24:04How are we looking, Mark?
24:06Just extracting now.
24:08I'll probably be earlier.
24:10Thumbs up, Mark.
24:12It looks really thin. Yeah, it's thinner.
24:15Honeycomb 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. Yes, thank you.
24:26So we'll send it as quickly as we can, please.
24:29So, service, please. All right.
24:31Daniel, come grab the door for me, dear.
24:36Shall we taste it?
24:37I'm going to give these lads a hug first.
24:39Let's have a hug first.
24:41That's a very good idea.
24:44Dan's dish is served to an ethereal soundtrack.
24:48Thank you very much.
24:53Ooh! Wowza!
24:58The glass on top is definitely thinner.
25:01He's definitely refined that, but it's not particularly pleasant
25:04just having a big shard of sugar on the top, particularly.
25:07It's a proper sweet tooth dessert, isn't it?
25:10Yeah.
25:12You're diabetic, right? Mm-hm.
25:14I'd stop right now.
25:16One more, one more. One more!
25:19The elements at the bottom of the telescope, I still really enjoy.
25:23Tom looks sad.
25:25Yeah, I'm struggling with this dish.
25:27The cake is quite nice, but the cremeux 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 cremeux is thick, firm,
25:39not very, you know, cremeux-like in texture.
25:42I know he's had issues with his ice cream,
25:44but 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.
25:59Finally, it's Amber, and after a tough week,
26:03executing this dessert perfectly means everything.
26:08I love this dish. It means such a lot to me.
26:11It 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 sablé biscuits,
26:21creating a silhouette of her inspiration, Hannah Moore.
26:26That looks so cool, Amber. Amazing.
26:29So this is from Amber from the south-west,
26:32and she calls it Books, the Mind's Food.
26:35Hay-infused set cream, fermented strawberries,
26:39strawberry gel, white chocolate disc,
26:42and fermented honeycomb, honey parfait
26:45and charcoal sablé biscuit sandwich.
26:48She's celebrating Hannah Moore,
26:50a founder of schools in the late 18th century.
26:53We all scored this perfect 10s.
26:55Good Lord. It 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?
27:07Let's say about three, four minutes.
27:09Lovely 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,
27:25which has actually really helped working in a school.
27:29Whilst Amber's doing all the work,
27:31can we just take a moment to appreciate how cute she was as a child?
27:34Yeah, absolutely.
27:35Oh, Amber, stop it.
27:38And that is me in my Hannah Moore infant school uniform.
27:42Oh, my goodness. Oh, how lovely.
27:46Shards of honeycomb.
27:50Is that lemon time?
27:51Yes, a little bit of freshness.
27:53Do you want these on?
27:54Lovely. So, yes, and you're going to have them as a silhouette.
27:57So cool, Amber.
27:58And each bowl is finished with the tempered white chocolate.
28:03Are they going inside?
28:04They are indeed. Perfect.
28:07And we are ready to go. Service, please. Thank you so much.
28:09All right, Amber, come grab the door.
28:15Oh!
28:16Wow.
28:17You look quite pleased.
28:19I'm so relieved! Yes!
28:22Thank you so much.
28:26I bet I'm the only one of you who can remember having a desk like this
28:31and an inkwell.
28:33I remember the desks, but not the inkwell.
28:35I love this picture as well. It's so nice, isn't it?
28:38That's the chef at Hannah Moore School.
28:41The logo of the school is the biscuit.
28:43There is a smell in there. Oh, wow.
28:45The strawberries are insane.
28:47Oh, that is one hell of a beautiful thin white chocolate disc.
28:51It genuinely looks like a page from a book.
28:53I absolutely love the flavours.
28:55The hay-infused cream is delicious.
28:58The hay comes through just a little more, doesn't it? Yes.
29:01The fermented strawberries, I think, are outstandingly good.
29:04I've just never had a strawberry like that in my life.
29:07The strawberries are really good, though.
29:09Did you say they're honey-fermented? Honey-fermented, yeah.
29:11One of my favourite bits is this.
29:14It's very biscuity. It's great.
29:16But I love the bitter tone
29:18that suddenly kicks in from the charcoal biscuit
29:20and just helps everything just keep riding along this amazing journey.
29:24I think that is absolute triumph.
29:26Yeah, she smashed that.
29:31Well, that was eventful, eh? It was.
29:33Yes.
29:35It was.
29:37It was.
29:39It was.
29:41It was.
29:43Anyone happy with how that went?
29:45Amber, you must be. That was delightful.
29:47It was beautiful. Yeah, I'm happy.
29:49Hello, judges. Hi, Andy. Hello, Andy.
29:51Hello, Andy. My goodness, you're so glamorous.
29:54Hello. It'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
30:00and I'm in the kitchen, now you're back in the chair.
30:02So, it's been quite an eventful morning, has it not?
30:05It has. It has.
30:07I was just waiting for something to burst into flames, frankly.
30:09I've been waiting for something to burst into tears, but nobody has.
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. I mean, I've had two dishes that I've really enjoyed,
30:20but there was one there that was, you know, which was superb.
30:22We're talking about Amber. 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
30:31than 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
30:38and I'll see you in a little bit.
30:39Thanks, Amy. Bye.
30:43Hey, guys. All right?
30:44Hey, guys. How's it going, guys?
30:46How was this morning, guys? It looked tough in there.
30:48Yeah. I'm so glad it's done now, though.
30:50Yeah. Yeah, I bet, yeah. Super tough.
30:52But excited to see some delicious desserts.
30:54Good luck, guys. Good luck.
30:56Best of luck, guys. Cheers.
30:58It'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
31:06and Jack and Callum are more determined than ever.
31:09What a finale.
31:14Quite a lot of different times and temperatures going on
31:17with this stuff today.
31:19Going to start with chocolate sponge quickly.
31:21Central England's Sally won the starter
31:24and she came joint first with Jean on mains
31:27but lost the judges' tie-break vote.
31:30Now she's hungry for the dessert course.
31:33So I've got my sugar on for my puffed bun
31:36and then my raspberry jam is on as well.
31:39Yeah, it's a lot to do but just got to make it happen.
31:44London and the South East, Jean may have the fish in main already
31:48but he's chasing a hat trick.
31:50It's my first turn during the regional heat
31:52so I think it's got real potential if I can just smash it.
31:55I want to get my ganache on so that I can have plenty of time to set.
31:58But they can't discount Yorkshire's Callum
32:01who's been hot on their heels all week.
32:04I guess the biggest worry is they said that mushroom
32:07was a little bit divisive last time
32:09and hopefully the changes I've made will get me some better points.
32:12And Jack from the North West of England,
32:14edged closer to the board yesterday,
32:16coming 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
32:25so he needs to nail it now.
32:28Worry for my dessert, the jam rollipoli can explode
32:32like it did in the heat
32:34and the custard could scramble.
32:37Feverishly whisking.
32:39So this is the Earl Grey tea cream for the parfait.
32:43This is the woodruff infusion.
32:45I've just seen malting down gelatine in that.
32:47I might need to remake the pâté bomb though.
32:49I messed it up essentially.
32:51Prue, have you got any memorable dishes
32:53from your 11 fantastic years on Great British Menu?
32:56You don't have so much inventiveness.
32:58I mean, you have such amazing dishes.
33:01Whereas we had lots of quite simple dishes.
33:04I remember Richard Corrigan just doing poached salmon,
33:07but it was unbelievably good.
33:09And then I remember Lisa Allen,
33:11she had a rabbit and leek little turnover.
33:14Unbelievably good.
33:16Nowadays, honestly, I've never heard of some of the things you eat.
33:20So I'm just adding a touch more of this mushroom powder to my ganache.
33:24For the mushrooms, Callum's dessert is the most experimental of the eight.
33:28This is like my latest addition.
33:30It 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 going to be a little bit of woodruff ice cream on there.
33:37It'll really tie it all together.
33:39Just added some cider vinegar to my apple sorbet
33:42to 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.
33:51Before a filling of blood orange marmalade is added.
33:57Sally's Earl Grey parfaits are filled with white chocolate
34:00and topped with raspberry gel.
34:03Got about three jobs going on.
34:05We're making chocolate mousse, we're going to make the woodruff parfait again
34:08and then I've got a salted caramel going as well.
34:12OK, so the first dish of the afternoon session is from Jack
34:15and it's called No Running In The Dinner Hall.
34:18It's a citrus jam roly-poly, ginger custard, wine jelly and apple sorbet.
34:23Inspired by Charles Booth, a social researcher and reformer
34:27who campaigned for free school dinners in the late 19th century.
34:33Going to make the licorice ganache now quickly, licorice and blackberries.
34:36Jack's apple sorbet is ready to churn
34:39in the working ice cream machine in the main kitchen.
34:42In his heat, Tom, Lorna and Ed all score this dessert a six.
34:48So I took on all the feedback from the judges.
34:51So I've removed some of the spice out.
34:53I'm going to 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?
35:26Yeah, because it looks pretty as if it looks like a sawn-off leg bleeding.
35:29Love that.
35:31I'm just going to make a start on my honeycomb.
35:33The honey's coming from the mousse,
35:35so it's got a lovely kind of time with the brief.
35:37So 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.
35:50Originally, I was going to make this custard pink,
35:53cos that's what it was in primary school.
35:55With sprinkles on top.
35:59I'm going to go for the big man. What do you need?
36:01You want to 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?
36:11I think I used to eat the soil when I was a kid, so...
36:14Custard looks nice and thick.
36:16Yeah, nearly scrambled it.
36:20Fill the bottom of each one.
36:21And then we're going to fill the jugs full to the top.
36:24Where's your ice cream going?
36:25That's going to go in the middle of the jelly.
36:27Is that the last thing?
36:29It is, yeah.
36:31So they're going to go there.
36:33Wow.
36:34Service, please.
36:35All right, come and grab the tool, Jack.
36:41BELL RINGS
36:45That wouldn't call me children to school.
36:47Have a look.
36:50Thank you very much.
36:52Oh, lovely.
36:54Looks cool, doesn't it?
36:56Yeah.
36:57Look at that custard, yum.
36:58It's a lot of fun, this dish.
37:00Really fun.
37:01That apple marigold's delicious.
37:03Yeah.
37:04I 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?
37:13It really does.
37:14Having school dinner.
37:15Just a very elevated version of it.
37:16It's so nostalgic.
37:18The roly-poly and the custard, I absolutely love.
37:21It was lovely.
37:22I think 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, no? Party 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 gain access to a school to eat this again.
37:51This is just going to be my, like, mushroom and chocolate crumb.
37:55In his heat, Jean scored highly
37:58with two nines from Tom and Lorna and an eight from Ed.
38:02Is that parfait, I spy?
38:04It is indeed, Andy.
38:05Lovely.
38:06Shall we talk about your glory?
38:08Are you very proud of yourself?
38:10Yeah, I am now.
38:11I think I've had the night to kind of relax
38:12and kind of understand what I've done.
38:14But, yeah, no, well excited.
38:15I'm imagining you're not taking your foot off the gas.
38:18No, not for my dessert.
38:20But Jean has a dogfight on his hands
38:23with Sally and her dessert, the Spinning Jenny.
38:27Yesterday was so close.
38:29How did that feel for you?
38:31To get a perfect score and then not get the dish
38:34is pretty heartbreaking.
38:35Well, it was a beautiful dish.
38:38And you have been incredible.
38:39Now, let's talk about your dessert
38:41that you scored very highly for.
38:43Yeah, I got two nines and a ten.
38:44Have you made any changes?
38:46I 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 brief.
38:54So, a Spinning Jenny.
38:55Yes.
38:56Tell me about the link.
38:57So, James Hargreaves was the man
38:59that invented the Spinning Jenny.
39:01And what are we getting on the plate again?
39:02So, it's an earl grey and lemon parfait
39:04with chambord and raspberry centre
39:06and then it's dipped in white chocolate,
39:08wrapped 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, it's shaking.
40:06Two minutes, Sally.
40:07Yeah.
40:09I think like that. I think that's quite nice.
40:11Yeah, that's cool. It looks brilliant.
40:12Yeah, it's nice.
40:13Thank you, chef.
40:16Ow.
40:17OK, service, please.
40:29Thank you very much.
40:33Pretty cool, right?
40:34Very cool.
40:36Get stuck in, people.
40:38Right, let's smash it up.
40:42Ooh, jammy medal.
40:44Well, I scored this a perfect ten last time,
40:47and I think she's actually improved it.
40:51Blimey.
40:52That middle's really punchy.
40:54That Earl Grey's lovely.
40:56Yeah.
40:57Really, really nice.
40:58Yeah, the Earl Grey and lemon's really beautiful.
41:00Nice and fresh, light.
41:01It's a real triumph, that flavour, isn't it?
41:03The white chocolate round the outside,
41:05there's bits of crunch and texture.
41:07The only thing Sally has added to her dessert
41:09is 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.
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.
41:29Nice colour, isn't it?
41:30Yeah, what is it?
41:31Smoked woodruff butterscotch.
41:32Wow.
41:33Jean's up next,
41:34and his woodruff parfaits are now set
41:37and can be sprayed with white chocolate cocoa butter.
41:40Do you like them?
41:41Yeah, really smart.
41:42I love those moulds.
41:43So, next up, we've got Jean.
41:45Woodruff parfait, chocolate mousse, salted caramel,
41:48licorice 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,
41:57in all eight Harry Potter films.
41:59I really want to taste your dish.
42:00Can you give me a piece?
42:02Oh, my God!
42:03Bullfrog!
42:06Blackberry tuiles baked,
42:07and it's almost time to serve.
42:10If you guys want,
42:11you can start taking all the props out and laying it out.
42:13There should be two vial stands,
42:15two cauldron stands and four bowls.
42:17I 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.
42:22I loved it as well.
42:23I also gave it a nine.
42:25Emma, 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.
42:39All right, your vials are done.
42:41What have you got in there?
42:42Yoghurt foam, chocolate mousse, blackberries,
42:45flowers, 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,
42:57just through the middle like this.
42:59Then 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.
43:39Hubble bubble.
43:40Tuile in trouble.
43:42Look at that.
43:43Oh, dear.
43:44Oh, my goodness.
43:45Wow.
43:46Start pouring some of these things onto the dessert.
43:48Into the middle there?
43:49Yeah.
43:50Can't actually get mine out.
43:55You're right, it's good fun.
43:56So much going on here.
43:58Whispers of woodruff.
43:59Nice to be having you.
44:04This is so clever because it doesn't really matter
44:06how much they add.
44:08It'll work because everything's delicious
44:10and it's not overpowering.
44:13This is better than last time we had it.
44:15I 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, 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.
44:29It's so fun.
44:31Astonishing.
44:33I 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?
44:41LAUGHTER
44:47Finally, 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, I've actually foraged myself.
44:58I've got three different mushrooms in there.
45:00So, now we have Callum and his dish is called
45:03Make The Moors Never Change.
45:06And it consists of mushroom ice cream,
45:08woodruff 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 8 from Ed,
45:27a 7 from Lorna and an 8 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 Brontë.
45:36What an amazing author.
45:37Now, and what was the feedback?
45:39Yeah, so I think that the kind of common theme was that
45:42it was maybe a little bit divisive for a banquet.
45:44I've dialled it back a touch.
45:46About 3 o'clock last night, I woke up and was like,
45:48let's make a woodruff ice cream. Oh!
45:50I'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. Good luck.
45:55This is a pushing the boundaries dessert, Prune.
45:57The classics are always there, whether it's chocolate and coffee,
46:00and 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
46:11and mushroom soil.
46:13Yeah, pretty tasty.
46:15This 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
46:22and I think that'll be it. That's fine.
46:24Mushroom and the new woodruff ice cream finish the dish.
46:29Hopefully this will just bring a little bit of freshness
46:31that the dish was missing before.
46:33Oh, what's that on top?
46:34This is a smoked woodruff butterscotch,
46:36and then it's literally just meringue.
46:38I just want it looking quite rustic.
46:44Service, please, guys. Last time, thank you.
46:50Hello, chefs!
46:52Yes, that's them. That's who we're looking for.
46:55Come on in.
46:56Callum's dish enters the judges' chamber
46:59to the sounds of the wild Yorkshire moors.
47:04MUSIC PLAYS
47:08I mean, it looks like you're in the moors, doesn't it?
47:10You've kind of got everything covered,
47:12all kind of mossy-looking, that green on it.
47:14It feels like you're out foraging for mushrooms.
47:16It's so clever, the way you've done that.
47:18I think you hit the brief really well.
47:20I love the dish. I think it's so different.
47:22I mean, I liked the mushroom last time.
47:24I think I like it even more this time.
47:26When I heard mushrooms, I was just like,
47:28OK, this is going to be weird. It wasn't weird at all.
47:30It was amazing.
47:32I 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?
47:39The woodruff taste is strong, the mushroom taste is strong.
47:42It's very adult.
47:44Very grown-up.
47:46I didn'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?
48:10Thank you. See 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,
48:23because every one of the dishes has been more imaginative,
48:26more innovative, often more complicated than in my day.
48:30Did you have any favourites?
48:32I have three favourites.
48:34That's good.
48:35Tough on that, wasn't it?
48:36It's a hard day. Yeah.
48:38That was a tough day.
48:39It's all over now. Yes.
48:41I tried to deliver what I could, but it just didn't happen today.
48:45Tom, how about you?
48:47This afternoon has been amazing.
48:49We've seen incredible fun, put together your own kind of dessert,
48:54and that, for me, was really special, because it was proper interactive.
48:57The simplicity of Sally's, it was absolutely delicious.
49:00I feel pretty confident with the dessert,
49:02so I'd like to put myself in the top three.
49:05And then a real groundbreaking flavour combination,
49:09finishing off with the last dessert of the day.
49:11I was really happy with everything that I did.
49:13I couldn't have done anything better than what I did.
49:16How about you, Lorna?
49:17Yeah, same as Tom.
49:18Dare 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? I'm not sure.
49:26Yeah, I mean, Sally and Jean are just annoying me now.
49:29I think they're annoying all the other chefs as well.
49:31And, of course, we did have one very particular highlight this morning as well.
49:35We did, absolutely, which is up there.
49:37My aim was just not to be in that bottom two.
49:40I've worked so hard on this dessert. Fingers crossed.
49:43I think, ultimately, though, we want to think,
49:46what would be the dessert that would give the 80 people at that banquet
49:52the best sort of wow?
49:54And for me, there's probably three, maybe four dishes in there
49:57that are really in for a shake for finishing up this banquet.
50:00Yeah, well, that's good.
50:01Well, shall we find out the results?
50:03Let's go.
50:04One last time.
50:09Going first was a bit of a push,
50:11so I was quite happy with what I managed to get out.
50:14I thought the technical ability of Sally was amazing.
50:18Amber's dish was technically perfect.
50:21Lovely flavours.
50:22Sally's was beautiful.
50:24Jean's was mind-blowing.
50:27I was relatively happy with my dessert.
50:30Jean's was incredible.
50:32I really enjoyed Callum's. Tasty, really mark-harder food.
50:35Callum's dessert there at the end was fantastic,
50:38so it was Sally or Mark.
50:40Yeah, them two were really, really tight.
50:42There's absolutely no chance that this dish is going to get me to the banquet,
50:46but Jean's dish was yet again spectacular.
50:50He is an Adonis.
50:56Hello, chefs.
50:59Welcome 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.
51:07All week, it's been incredible.
51:09I think a few of you were wrestling with gremlins in the ice-cream machine.
51:12Daniel and Callum, I hear that you pulled through
51:15and it all worked out in the end, though.
51:17Yeah, I hope so.
51:19When Tom was a contestant, they didn't do half the things you do.
51:24You're much more innovative, but you are still after big flavours.
51:29So, chefs, it's time to reveal the results.
51:34OK, so in eighth place today...
51:38..it's Stevie.
51:40100%.
51:41We admire your efforts, but just today, it just didn't work out, did it, chef?
51:45No, definitely not. It wasn't the best day in the kitchen.
51:48Thank you, Stevie. Well done, Stevie.
51:50I know exactly what kind of stuff was giving me hiccups
51:53and I think I'd clear it up if I ever came back.
51:56In seventh place is...
52:00..Daniel.
52:01Now, Daniel, you've had a really good week.
52:03There were elements that I think we all enjoyed,
52:05but no, it just didn't quite work out today.
52:07Thank you very much. I'll see you in the kitchen.
52:09Well done, Daniel.
52:10Hi, chef. All right?
52:12How was that?
52:14Fine. Yeah.
52:15It's what I expected, to be honest.
52:17OK, so in sixth place, we have...
52:21..Jack.
52:22Massive improvements from last time,
52:24but, unfortunately, today's not your day.
52:26Thank you. Well done, Jack. Cheers.
52:28Oh, who's next?
52:30Maybe Jack.
52:32That was fantastically timed. Thank you very much.
52:34Yeah. All good. Yeah, yeah, good.
52:36Yeah, what a week.
52:37Finals, I knew they were going to be difficult,
52:39but that was next level.
52:42In fifth place...
52:45..is Callum.
52:46Callum, you know you are so inventive and surprising
52:50and really skilful.
52:52Thank you very much. Really good.
52:53Thank you so much for giving us so much this week.
52:55Thank you very much for having me. I really enjoyed it.
52:57I'll see you back in the kitchen. Thanks, Callum.
52:59Well done, Callum.
53:00Oh! It's Callum. Oh!
53:02That's a shock. That's a big shock, yeah.
53:04Yeah, I really enjoyed yours.
53:06Yeah, well, I mean... That 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 other 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, though. Amber's was fantastic.
53:24In fourth place, it's...
53:27..Mark.
53:28Now, Mark, I loved your dish the first time,
53:30and I loved it this time.
53:31Thank you. Well done, Mark.
53:32See you in the kitchen. Brilliant work.
53:35Oh, Mark. Oh, nothing, Mark.
53:37Mark. Hello. Good boy.
53:39Well done. That 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.
53:51OK, so in third place, we have...
53:58..Jean.
53:59I absolutely loved this dish.
54:01I'd give it a ten, but, you know, let's be honest,
54:03you've got enough work to do.
54:04You don't need a dessert as well.
54:06I'll see you back in the kitchen.
54:07Thank you very much. I enjoyed today.
54:08Well done, Jean.
54:10Here he is.
54:11Good boy.
54:12Crazy.
54:13You all right? Yeah, I'm all good.
54:15Relief?
54:16Yeah, if I may.
54:21So, that brings us to the two of you, Amber and Sally.
54:24How do you feel, Amber?
54:26Quite overwhelmed.
54:27It's weird to be here past the first two people leaving.
54:32Well, you should be very, very proud,
54:34because I can reveal that both of you scored perfect tens.
54:38But...
54:39It can, of course, only be one winner.
54:42And because it was a draw, I had to cast the deciding vote.
54:48And I've chosen a dish that I think just took the edge
54:52with innovation and surprises at every bite.
54:57I can tell you now that cooking the dessert at the banquet
55:01was the most difficult thing I've ever done.
55:04I can tell you now that cooking the dessert at the banquet
55:08to celebrate 20 years of great British menu
55:12and historical figures from the past...
55:16..is...
55:22..Amber.
55:26Oh, my!
55:28Oh, my God!
55:32Congratulations, Chef.
55:34Both dishes absolutely stunning,
55:36but, 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. Thank you.
55:46So, Sally, obviously, commiserations,
55:48but absolutely congratulations throughout this whole week.
55:51You'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.
56:00It is wonderful to see that.
56:02Chef, go and get your name on that board.
56:04Come on! You're going 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.
56:10Thank you, Chef. Well done, Chef.
56:12Absolutely brilliant. Well done.
56:20I am over the moon.
56:22I'm so happy.
56:23My tentacle grew loose.
56:25And everyone else is mind-blowing.
56:31Oh, here we are.
56:33Go on, then.
56:34Yeah, go on.
56:35Put us out of our misery.
56:37Yay!
56:40Well done.
56:43Amazing.
56:44Joint first again.
56:45I 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,
56:57and it has been a real test for me.
56:59But I'm going to be cooking at Blenheim Palace.
57:02Yay!
57:04Teach your 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, man.
57:13I can't believe it's 20 years.
57:15Honestly, it's been an absolute joy.
57:18Feel good?
57:19Feel good?
57:20I feel very overwhelmed.
57:23What an amazing result.
57:25I'm so happy.
57:26But it leaves me one final thing to do.
57:30Yay!
57:32Congratulations, Amber.
57:34What a week, chef.
57:36Now I can tell you that the next highest-scoring chef
57:40has been...
57:42Mark.
57:43You win.
57:45We'd like you to come and cook the other courses,
57:47the mini courses.
57:48Somebody want to get me some grapes now,
57:50and I'll just...
57:51I'll get cracking.
57:52Stop kneeling.
57:53Yeah, I'll get cracking.
57:54It's amazing to be able to go to the banquet
57:56to cook again with Jean, Sally and Amber.
57:59It's...
58:00Not sure how I feel about being all of their commis chef,
58:02but 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.
58:09Cheers, everybody.
58:10Cheers.
58:11Next time, it's our 20th anniversary banquet.
58:15Let's have a good one.
58:16Great.
58:17Let's do it.
58:18At the awe-inspiring Glennon Palace...
58:23..is 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.
58:32Not one tear, no, not yet, not yet.
58:34..as they cook for some modern-day Great Britons...
58:37Absolutely amazing.
58:39Oh, I loved it.
58:41..but which one will be crowned champion of champions?
58:47CHEERFUL MUSIC