Original subtitles

This year on Great British Menu...

Hot stuff coming through!

...the creme de la creme of the UK's chefs

are cooking their hearts out... Ooh-la-la!

...for a chance to cook

at the prestigious Great British Menu banquet...

Rock and roll! ..which, this year,

celebrates Britain's triumphs in animation and illustration.

It's amazing!

Of course, the chefs' dishes must taste delicious...

I'm not giving out points for confidence, right?

...but represent the theme, too.

I've got Gruffalo hands.

A roster of revered previous Great British Menu winners...

Snakes. Snakes!

...have returned as veteran judges to score the regional rounds.

I'm scoring you a ten.

I would give you an 11 if I could.

They've got their eyes peeled and taste buds primed

for supreme culinary skill and unparalleled talent.

Go hard or go home. Focused.

The pressure is on as, at the end of each day,

the least successful chef... Done. ..will leave the competition.

It's very exciting!

This time, it's the top chefs from the South West

drawing on all their culinary experience

to get their dishes through to cook for the judges on Friday.

Yesterday, all four chefs were well matched during the fish course,

but Charlotte's starter set her back.

I'm scoring you a five.

Her excellent fish dish wasn't enough

amid such tough competition to keep her in the contest.

Three exceptional chefs remain - returner Nick Beardshaw...

I'm still behind and I don't want to be going home.

...and newcomers Amber Francis... No room for errors.

...and Andi Tuck. I'm going into this to win it now.

The competition is tight, the standard high,

and the heat in the kitchen is rising.

Might lose your eyebrows if you're not careful!

The three remaining chefs from the South West

must now compete over mains and desserts.

Amber is in the lead on 17 points, Andi is on 16,

closely followed by Nick on 15.

The competition is heating up,

but only the best two will get to cook for the judges.

Right. OK. Main course time. Let's do it. Let's do this, then.

The six-time veteran deciding their fate

has won the competition before -

the personification of avant-garde cookery,

Michelin-starred Michael O'Hare.

The South West have three very talented chefs remaining.

The scores are really tight,

and going into main course, they have to give it their all.

Amber is looking to stay at the top of the leader board

with her elegant style and a main course inspired by Mr Benn.

And, as if by magic, we appear.

It's a great program me, and in this episode,

there's a princess who refuses

to eat any of the food that all the chefs make for her.

Ancl Mr Benn realises she actually wants company to enjoy the feast,

so he invites lots of local children

and, all of a sudden, she enjoys the meal and starts to eat.

So, it's all about communal eating

and sort of the spirit of sharing food.

We like that story, don't we? Love it. What are you cooking?

So, I've got a Gloucester Old Spot pork loin,

some pork cheeks, as well,

and they'll be braised with Devonshire cider.

I'm making a roasted Jerusalem artichoke puree

to serve with the pork to enhance that lovely sweetness in the meat.

Lovely. I love pork. Roast pork is one of my favourites.

Ancl I'm doing pommes souffle, as well.

You are something of a pommes souffle master...

"Master" is a very bold word for that. ..at the Ritz. Yeah.

I was one of the few people allowed to do pommes souffle at the Ritz,

and did about 600 for New Year's Eve one year.

What was the success rate of 600? It got better by the end,

I can tell you that! I can tell you that!

Andi, who cooks all his dishes on open fire,

is only a point behind Amber, and his dish - Oggy, Oggy, Oggy -

is inspired by Aardman Animations' Early Man

and a game between rival groups.

It's where Stone Age meet Bronze Age. They clash.

They have a football match to decide who wins the land.

Ancl at the start of the football match,

the leader of the Bronze Age shouts, "0993/1099V, 099V!"

In Cornish, "oggy" is pasty.

Sorry, "oggy" is Cornish for pasty?

I did not know this. It's what they used to call down the mines

to tell them that lunch was ready.

Is that where that comes from? Then the recall was, "Oi!"

No way! Yeah. Well, a school clay, isn't it?

So, based on a Cornish pasty? Yeah. So, beef, swede, onion, potato.

This is 60-day dry-aged, wrapped in tallow,

so we just... Blimey! Are you taking the fat off it first

or just sticking it in? I will take the fat off it

because then I'll be using the fat in my fondant and my onion. OK.

The onion I'm going to bake,

and then I'm going to stuff it with the short rib

and I'm going to do a wild chervil chutney.

I think, personally, the swede is the star of the show.

We bake it in the oven till it's completely charred black

and then serve that drizzled over with birch sap syrup.

I mean, this just sounds absolutely swoony, dreamy.

It's personally, I think, my best dish.

Right, fascinating and delicious - an excellent combination.

Under-pressure returner Nick is only two points off the pace,

so will his snappily titled dish - Savoury Crocodile - do the trick?

It's not actually a crocodile. Right.

But, hopefully, it will look like a crocodile.

Roald Dahlasked Quentin Blake

to contribute a recipe to a book he was writing.

In typical Quentin Blake style, instead of giving him a recipe,

he drew him an annotated picture of a crocodile,

so I am recreating that.

It's a crocodile Wellington. Right. He's labelled a lot of the parts,

so I've tried to incorporate as many as I can.

From the original drawing? Exactly, yeah.

It has venison loin instead of actual crocodile. OK.

The legs are little sausage rolls. MICHAEL CHUCKLES

I'll try to make it all edible. Are we getting a green crocodile?

We are indeed, yes. Wow!

There's a pastry with a little bit of green colour in it.

Ancl then, when it comes out of the oven,

I'll glaze it with a bit of the gherkin gravy.

BOTH: Gherkin gravy? Gherkin gravy, yeah. OK.

It's making me happy already, Nick. Sounds amazing. It is so much fun.

Can't wait. Thank you so much. Thank you. Thank you.

Amber is making a mirepoix -

a flavour base of carrots, celery and onions.

She roasts pork trim, which will also go into her sauce.

I'm excited going into the main course.

I'm really happy to be able to show my whole menu.

There's a lot to be getting on with, so I'm a bit nervous.

She adds white wine to her sauce and colours off her pork cheeks

before they go into the pressure cooker

with cider and aromats.

Phew! Then she makes a start on her sage oil.

Tough muscles.

Let's start with Amber.

She's making these pommes souffle, and as she said,

in the old-fashioned way, it's a bit terrifying.

Pommes souffles are essentially crisps that got scared.

You know... THEY LAUGH

...the potato hits a temperature and goes, "Woo!"

So, it's difficult to get them perfectly inflated.

If they're ever going to go wrong...

It's in this kitchen. ..It's going to be in this kitchen!

Andi's dish - Oggy, Oggy, Oggy - I was almost swooning.

He needs to have some form of acidity on there.

It can't just be, like, roast meat and huge fatty flavours.

He needs something to cut through. Even though that does make us happy.

I'm just saying that he needs that

cos I want to sound remotely healthy.

THEY LAUGH

I'll take a piece of parsley on the side, just to look at.

Nick's dish - Savoury Crocodile... THEY LAUGH

...it's just such a joyful idea, isn't it?

But it needs to really look like a crocodile. Yeah.

If he gets that wrong, it's sausage fingers hanging out

of a loaf of bread, really, isn't it? Yeah, that's not...

This could be a banquet dish.

I feel like this really is Clash Of The Titans here.

It's going to be a real tight one. Can't wait. Good for us. Yay!

Andi, true to his primal style of cooking,

is prepping his tomahawk steak,

scraping off the tallow - rendered beef fat -

and warming it in a pan.

This is going to be for my potato dish and my onion, as well.

When it comes to cooking the beef on there,

I'm going to use this and then I'm going to baste it

to add that extra layer of flavour.

He browns off all the veg for his gravy and adds red wine.

Nick, who is all about precision, preps his venison loin,

which will be at the centre of his crocodile Wellington.

So, I've got a bit of catching-up to do, but I'm feeling good.

I think I've got a really strong dish.

If I can get this one right,

then I'm super confident that I'll be back up near the top.

He preps black pudding - one of his Wellington layers...

just a big slab of it.

...and blends with eggs.

Amber prepares Jerusalem artichokes for roasting

and slices potatoes thinly for her pommes souffle,

cutting them into rounds and frying.

There we go.

Ancl I'm now shaking it in oil that's kind of at 140,

and that's agitating it and, fingers crossed...

Yeah, you can see one puffing just here.

They go into a secondary fryer at a higher heat.

They popped! They popped, which is a real relief.

Phew!

Now the sauce is reduced,

she passes and strains off her pig cheeks.

Amber, the famous pommes souffle.

Yeah. They're going really well. Excellent.

How's the rest of your prep going? It's going good.

Pork cheeks have been pressure-cooked.

I've got the pork sauce here that I'm just about to start skimming.

Very nice. You feel confident? Getting there, yeah.

Working very clean, as well. I love it.

It's chaos in here, so it has to be organised out here.

Andi, can i jump in that oven with you? Yeah, yeah.

It's on 190. Is that all right? That's fine.

Now Amber's seared her pork loin, it goes into the oven to roast.

Only one point behind Amber,

Andi finely slices potatoes for his fondant.

Just making a little parchment-paper barrier

just to stop the potato from splitting.

He pours tallow over the top

and fries his onions also in the beef fat,

and both go into the oven.

Right. He slices green chilli for his chutney.

Just gives a little bit of heat. just helps bring it all together.

Coriander and wild chervil follow, along with oil.

He strains the veg from his gravy mix

and the tomahawk is introduced to the flame.

Just letting that fat drip off the steak.

These look interesting. Is this the swede? Yeah.

So, burned on the fire all the way round

till it goes really jet black, and then just baked in the oven.

Do you want to try a sliver? I'd love to. Yeah, please.

Do you eat the outside, as well, yeah? Yeah.

We'll baste that with some birch sap syrup,

a bit more seasoning. It'll go really, really jam my. Mm.

Well, good luck. Cheers. Thank you, Chef.

I just tasted Andi's swede, and it is delicious.

All the flavours are really compact,

it's super sweet, and the texture's lovely.

I just worry that the sweetness might be a bit too much

with all that rich meat he's got going on.

C0oL

Charcoal is an important part of Andi's recipe,

and he sources a particularly sustainable variety

from his local maker jack.

Our wood is loaded inside the chamber,

and then, underneath, we burn.

And what sort of temperature are you running at?

This is about 450, 460 degrees.

Ancl what you can see now is that it's natural wood gas

that we're burning off your fuel,

so you get a lovely, clean, hot-burning charcoal.

Yeah, awesome.

For me, getting, you know, sustainable charcoal

is just as important as getting truffles and mushrooms

because, at the end of the day, for me, this is an ingredient

and it's a crucial part of my menu.

This oak, Andi, this is all windfall from a farm,

so it's all naturally fallen down in storms.

And then, when we're not burning our oak,

it's wood that we've sourced from the Wildlife Trust,

so it's benefiting the wildlife and habitat.

That's amazing, mate.

Here's your charcoal. Oh, awesome, mate.

This is perfect. This is going to give me the edge I need.

Oh, best of luck with it. Thanks.

Back in the kitchen, Nick is pan-frying his venison loin.

There's a nice bit of caramelisation.

For his gherkin gravy,

butter is added to reduced chicken stock,

followed by mustard and gherkin liquor.

H E CH UCKLES Lovely.

He assembles his crocodile Wellington,

wrapping the loin in spinach, then sausage meat, and steams.

Next, he rolls his pastry

and shapes the different crocodile appendages correctly

to avoid any reptile dysfunction.

Crocodile leg.

He wraps the Wellington in black pudding, chills,

and blends his artichokes,

which he's boiled in milk with butter.

Would you like to try it? I'd love to. Thank you.

Are you on schedule? Give me another half-hour and I'll tell you.

How long does it take to cook a crocodile? I've never...

For perfect crocodile cuisson, 20 minutes.

Nick is working super hard

and you can see the focus and concentration.

He knows he has to nail this.

Nick brushes his crocodile with green colouring, and chills,

and he'll bake later, or should I say in a while?

METALLIC CLATTERING That wasn't ideal, was it?

Lucky that wasn't the old crocodile.

CHILD: Petey! Oh, yeah.

Making a dish with so much at stake,

Nick turned to his crocodile Wellington-making mentor -

three-year-oki daughter Bebe.

Right, you're going to put your hands in

and you're going to rub the butter and the flour together...

OK. ..until it all goes into the flour. OK.

Shall I help? Come on, then. Let's do it together.

Ancl squeeze it. Perfect. Have you clone this before?

You're a natural, Bebe.

I think it's a really fun dish, so to get Bebe's help,

it really... You know, it's what it's all about, really.

Are your hands all sticky? Yes. Are they?

So, Bebe, now we're making crocodile skin.

You roll it out really, really thin cos crocodiles have quite thin skin.

Perfect? Perfect.

What do you think a crocodile should taste like, Bebe?

Sharp. Sharp?

THEY LAUGH

That's it.

So, what other bits do you think it needs?

Sharp bits.

Yeah, it was really fun to get Bebe's help.

It's a really fun dish,

so to get a child's perspective on it is really good.

So, I'm super confident,

and with Bebe's help, I think I can get it there.

One. Perfect.

Well clone!

THEY CHUCKLE

Plating first,

Amber blends Jerusalem artichokes with cream and butter,

and time is starting to tick.

The pork comes out of the oven to rest,

and she gets Andi to heat up her potato souffles.

Given a shake, they should puff up.

You're just going to season them when they come out of the fryer.

Nick plates her artichoke puree.

It's really simple plating.

You have three minutes to the pass, Amber. Thank you, Chef.

She carves her pork loin.

How's the meat cooked, Amber? Are you happy with it?

A little bit rushed at the end there, but,

yeah, I'm happy with it.

Roasted artichokes are plated next, followed by fried sage leaves.

You have one minute to the pass, Amber. Thank you, Chef.

Dots of sage oil and the pork cheeks go into golden pots,

followed by pork popcorn and more fried sage.

Beautiful. OK.

You're clue at the pass now, Amber. Ancl let's go. Thank you, Chef.

She serves to the regal strains

of the Mr Benn episode the dish is inspired by.

REGAL MUSIC PLAYS

So, the title of my dish is Princess Annabella's Feast,

inspired by the feast in the episode Mr Benn, Cook.

Wow! Chefs, what do we think? It's super cool. It looks amazing.

Yeah. Gorgeous. Looks delicious. Let's go and taste this.

Good luck, Chef. Thank you.

Let's have a little taste, shall we?

See, it doesn't fit. SHE LAUGHS

Poshest crisps ever, aren't they? They're really great.

The pommes souffle - was it a success?

Yeah. I'm really relieved about the pommes souffle.

What are you thinking, Andi? It's just really, really lovely.

I think almost everything's executed perfectly.

The cooking temperature - is that good for you?

I was a bit tight for time, so I would have liked

to have cooked it a little bit slower,

but I'm happy with the cuisson that I ended up with.

NICK: The pork's cooked perfectly, seasoned perfectly.

It's absolutely delicious. The artichokes are nicely cooked

and that puree's lovely.

The pork sauce - are you happy with the consistency of that?

I would have liked to have reduced it a little bit more,

but I think the flavour does come through quite nicely.

So, I was a bit worried about those pig's cheeks,

but they're cooked perfectly.

So tender and succulent. It's lovely.

Do you think the dish is well balanced?

I think the creaminess of the Jerusalem artichoke puree

works really well with the pork.

Hopefully, there's enough acidity in that sauce

just to lift the dish slightly.

All right, let's score it, then. What do you think, gentlemen?

Very strong nine for me.

Not a ten because...? just a touch of acidity.

It's going to have to be a nine for me, as well.

It's just missing that bit of acidity.

So, Amber, what would you score your main course?

An eight out of ten.

What are the two points that you're missing?

I think the sauce could be more reduced.

A little bit more acidity in there, as well.

Thank you. Thank you, Chef.

Chefs, how's it all going? That was awesome, Amber.

I think you hit it on the head.

You know, it was exactly what you want to have at a banquet.

These things were perfect. Thank you, Chef.

Nick's crocodile goes into the oven,

and, meanwhile, on the other side of the kitchen,

Andi's starting his final preparations.

He bastes his tomahawk...

Really happy with this. just going to leave that to rest now.

...he portions his swede,

and his onions are filled with short rib and breadcrumbs.

They're ready to plate, as are his potato fondants.

And we're happy with these.

They're crispy. They're slightly sticky.

Amber quenelles his wild chervil chutney.

The tomahawk is portioned.

Chef, that looks beautiful.

Are you happy with the cuisson on that? Yeah, amazing.

Absolutely stunning.

Looks really good.

The short-rib-stuffed onions are plated.

Truffle is grated over the potato fondant.

So, this is the overnight-baked swede.

That looks absolutely delicious. Have you seen the swede, Amber?

Oh, wow! That looks incredible, Andi.

Yeah, so this is with the birch sap syrup.

You have three minutes to the pass, Andi. Thank you.

I'm going to be early, Chef. Amazing.

The steak is placed onto slate and the jugs filled with gravy,

and hot coals accompany his dish to the pass.

Watch your backs. Hot! Oh, we're getting fire.

We're getting FIRE fire!

The title of my dish is 099v, 099v, 099v,

and the inspiration is Early Man by Aardman Animations.

Amber, what do you reckon to that? Pretty show-stopping, isn't it?

NICK: Amazing. Classic Cornish pasty.

Well, not a classic Cornish pasty, no.

THEY LAUGH

It does look great. Right, shall we go and eat it? OK.

So, the tomahawk steak... The cuisson on the meat is perfect.

|'m really happy-

The temperature, you're happy with? Yes.

Just that flavour, just ageing it the extra 30 days,

really, really comes through.

The beef - I think it's absolutely brilliant.

It's absolutely fantastic. Really beautifully clone.

And the potatoes - were they cooked how you want them to be?

Yeah, yeah, definitely. They're nice and crunchy on the outside.

Gives a lot of texture to the dish.

He's cooked these potatoes, which are so beautiful,

in the tallow that was ageing the beef for 60 days.

It's super cool.

Ancl then to use that in the dish, as well,

it's very, very, very, very good.

The swede - I tasted it in the kitchen.

So, the swede's been cooked overnight.

I've burned all the outside, got it really, really black.

Have you ever had such delicious swede?

I have never had such delicious swede.

Ancl that char on the outside

that you think would be really bitter

is super sweet.

Are you happy with the cooking on the onion?

I'm really happy with it. It's really rich.

There's a little bit of acidity in there, as well.

That short rib is just beautiful.

That's the star of the show for me. It's quite amazing.

The wild chervil chutney - got a little bit of a spice to it.

Do you think that brings something to the dish?

It just cuts through the richness of the gravy and the short rib.

Let's have a score from you, Nick. I think it's a ten.

It's got to be a ten. It's got to be a ten.

It's like... Has to be. Game on, people! Oh, yeah!

Finally, what would you score your dish?

You know, I want to win now, and I think this is a ten.

Thank you. Thank you.

Wow! You smashed it. How are you feeling? Yeah, ecstatic.

I couldn't have executed it any better, I don't think.

Yeah, I completely agree. It was perfect. Woo!

If someone could get that board out from under there...

Next up, it's Nick... Sorry! Behind, guys! Coming through!

...and his crocodile has emerged from the oven.

OK. That looks incredible, Nick.

He bastes with a mix of the gherkin gravy and colouring.

Looks so fun, doesn't it? It really is very fun.

Eyes of olive and quails' eggs are placed into their sockets.

The eyes in, as well. Look at that!

So, what's your favourite bit of the crocodile?

The bit when you cut it and it's perfectly cooked.

The mouth is drawn on with diluted food colouring

and it's placed onto a board to rest.

So, what are you adding into that pan now, then?

Some diced gherkins and some chopped dill.

Lovely.

SHE GASPS

SHE LAUGHS

Oh, my God!

Couldn't be more up my street, that. I know.

Artichoke mash holds the cashew-nut teeth in place.

Amaze-balls! SHE LAUGHS

The gherkin gravy is decanted

and hispi cabbage in garlic butter is plated.

Oh, my God! It's even better when you turn it around this way.

So, Savoury Crocodile by Quentin Blake.

Well, by me, actually.

I mean, there's not a lot to say, is there? I just...

It is so fun! It looks like a cartoon that's about to walk off.

It's joyful. It really is. I can't stop smiling!

Sorry, mate. Oh, it's the moment of truth.

It feels wrong watching this, doesn't it? Kind of.

Oh, look at that! Enjoy your crocodile, Chefs.

You're happy with how the Wellington's cooked? I am.

The venison's nice and pink. Pastry's cooked through.

If it's too thick, it doesn't cook through

cos it's got so much moisture on the inside of it,

so I'm happy with that. Pastry's perfectly cooked.

Not one soggy bit on it. Mm.

OK, tell me about the gherkin gravy.

I think that acidity really helps to cut through all of those things.

I was a bit worried, with the gherkin gravy,

that it was just going to be too acidic for it all,

but it's perfect.

I mean, I've never had gherkin gravy before.

Now I just want to live in gherkin gravy.

What about the...? Is this the leg or an arm?

I can't remember! It could be either.

It's just a bit of fun that the legs are edible

and that they're almost like little mini sausage rolls.

It's just delicious, isn't it? It really is very tasty.

It's hard to fault.

The artichoke and potato mash?

I think it's really lovely. I think, if there's one thing on this plate,

it could just be a tiny bit smoother.

Smoother? Yeah.

AMBER: I think every layer complements the other

really, really well. Every mouthful's a joy with this.

You just want to pick the whole thing up and just take a big...

I know! ..bite out of it.

So, roasting a whole crocodile in the oven -

did he come out the way you wanted him to? Absolutely, yeah.

I'm really happy with the crocodile. It looked exactly as I intended it.

It was cooked perfectly. It eats really nicely.

It's well balanced. So, I'm very happy with that.

OK. So, scores?

Ten. Has to be.

Andi? Faultless. Ten.

Well, guys, honestly, you have not made this easy.

Finally, what would you score your crocodile?

I would really hope to get a nine.

Ancl what do you think you would need to change to get that high score?

Quentin Blake to come and carve it table-side.

HE LAUGHS Thank you.

Hey, mate. How we doing? Yeah, really good.

Good. How are you? Relieved.

I loved your dish. It was a joy to watch it come up onto the pass.

Mate, it was perfect, every single layer.

There's some really clever storytelling happened,

which is what we really asked from them... Yeah.

...and they delivered in spades, I think.

It's unfortunate for them that they're up against each other. Yeah.

They're all like, well, it hits the brief,

tastes phenomenal, like, it's clever, it's well executed.

All the wow. Oh, yeah. Like, bravo. Bravo.

I doff my Mr Benn hat.

Doff it. H E CH UCKLES

Nick is currently on 15 points, Andi 16,

and Amber just ahead on 17.

Well, I could just hug all three of you.

So much talent, skill and creativity you all delivered in bucket loads.

So, Amber, for your dish,

Princess An nabella's Feast...

...the presentation, I thought, was very clean.

I think it felt very regal.

The pork loin, I thought, was cooked well.

And I do agree with you - it could have been cooked a little sooner,

maybe rested a little bit more, but it was delicious and seasoned very well.

The pork cheek, I thought, was excellent,

and I liked that it wasn't a heavy, sticky pork cheek, heavily glazed.

It was kind of lighter and a lot easier to eat.

Thejus was light and helped make what could have been,

essentially, with roast pork and gravy,

a very heavy plate of food really quite elegant.

And, Andi, for your dish, 099V, 099V, 099%-

It's a good one to say, that. Yeah, you enjoyed that, didn't you?

I loved the presentation.

I think it really captured the Stone Age

and Early Man really well.

The tomahawk, I thought, was cooked beautifully.

It was like butter when you cut through it,

and it was a great way to cook it and get the best flavour from it.

The swede was genuinely the best swede I've ever had.

I love that method of cooking. I'd not seen it before.

The wild chervil chutney -

I thought that had a really good level of spice.

And, ultimately, you know,

this is steak with potatoes, gravy and onions,

ancl everyone's had that combination, but with that chutney,

I thought it made the whole thing taste like

a completely different plate of food and a new plate of food.

Nick, for your dish,

Savoury Crocodile...

...it really captured Quentin Blake's Savoury Crocodile.

It looked like a cartoon.

It was fun and engaging,

and I loved that the legs were little sausage rolls.

The cooking of it - the Wellington, I thought, was spot-on,

and each layer had a very distinct flavour.

I just want to take a moment - you can back me up on this -

to praise the gherkin gravy.

It was out of this world.

The balance with the pickling liquor, it was mint.

This was clever cooking and instantly told a story.

And so to the scores. Amber...

...|'m giving you...

...a nine. Again, elegance on the plate from you.

Loads more things this time,

and each one of them tasted incredible.

Andi...

...I'm scoring you...

...a ten. Thank you, Chef.

You took my breath away, everybody's breath away.

The flavours were deep and soulful.

Thank you. Nick...

...I'm scoring you...

...a ten.

I would give you an 11 if I could, but I can't.

Really well clone. An actual crocodile!

A crocodiley crocodile! It was just amazing.

You are a genius. Thank you. Chefs, congratulations.

That was a phenomenal round of cooking.

Now, we are moving to the sweet part of the menu,

and I can't wait to see what all three of you do next.

Me, too. Brilliant.

Wow! Guys, well clone. I mean... Amazing. Amazing. Like, amazing.

What a round! Yeah. Brings us to that time now... Shall we do it?

Good luck, guys. I really mean it. Good luck. All to play for.

Getting a ten for my main - absolutely speechless.

I'm going into this to win it now.

I came to cook my whole menu.

I'm doing that, but I want to win now.

I'm really proud of the dish that I served.

I'm elated with nine.

I'm really, really happy with that score.

Yes! Come on!

I'm so happy to finally please Michael O'Hare.

To get that ten now feels even more special.

It's time for the pre-dessert, which will be tasted blind,

and the rankings will only be used in the event of a tie-break later.

Nick is just one point behind the other two.

It is passion fruit panna cotta based on Trap Door.

It was really fun, really funny, lots of little creatures,

strange little things that made strange noises.

I seem to vaguely remember this. There's a little skull called Boni.

There's some worms and some eyeballs.

Creepy, wriggly, squeaky? Exactly that. And will it taste delicious?

It absolutely will, yeah. What's your worry?

Setting these. Setting of the panna cotta.

I need to get these into the blast freezer.

Would you like me to leave so you can get that done?

I'm not being rude, but that'd be nice.

That would be really good, wouldn't it?

Andi, true to form, is doing a smoky dish

with marshmallows, inspired by a children's classic.

This is all about Horrid Henry goes camping.

Right. So, Horrid Henry goes into the woods.

His dad asks him to get some firewood.

He sees that tent pegs are made of wood,

so he builds the best campfire ever out of people's tent pegs.

In the morning, they wake up and all the tents are soggy, falling down.

If you were Henry's parents, you would need a stiff drink,

so I'm serving that with a smoked rum old-fashioned.

A smoked rum old-fashioned? Yeah. You're smoking the rum? Yeah.

Have you already done it?

Oh, my God! Yeah, yeah.

And that, with the frozen lemon centre

and the honey marshmallow, it should all come together.

Amber is in joint first place with Andi.

This is whortleberry pie, and it's inspired by The Gruffalo.

Indeed. It sounds like something that the Gruffalo would like to eat.

There's something very whimsical and fairy tale about it.

And whortleberries are the South West word for a bilberry

and it hopefully should look like a forest floor.

How are you achieving that?

So, I've got some tuiles in the shapes of leaves.

I've got really kind of autumnal, earthy flavours.

We've got walnut, we've got bilberries,

we've got chocolate.

Hopefully, it should all work together.

But all is not well with our South West chefs.

Nick's having temperature problems with his panna cotta...

They froze round the outside, rather than setting.

I'm getting it super cold

and getting my moulds cold and I'm going to go again.

...Amber is in the same boat...

Sorbet has still not set, so I'm hoping that

the blast chiller's going to work its magic.

...and Andi's marshmallows haven't set properly.

Can I help at all? No. It just doesn't have time to...

Do its thing.

With not long left...

You've got one minute to the pass, please, guys.

...they make it in the nick of time.

Wowser! Phew! Yeah, that was a tight one.

Everybody happy? Happy. Happy. Brilliant. Let's do it.

Hey! Andi. Plenty, plenty, many, many things.

OK.

That pastry is so tender. It's really nice.

I like the contrasting temperatures.

Was a little bit tight for time with the warm and the cold,

but we got there in the end.

Are you going to just try and face that? Yeah.

Yeah, I'm going to face it.

Ooh! The warm pastry's lovely.

Mm! I like the presentation of it, also.

I think the size is questionable. Quite substantial, that.

The job of a pre-dessert is to get you ready for your dessert,

not to be your dessert. Not to be your dessert.

Do you know Trap Door? As in, "Hello, Berk"?

SHE LAUGHS

# Don't you open that trap door... #

Open your own trap doors. CHEF ANDI LAUGHS

Oh, that's amazing. It's super fresh. Yeah, that's lovely.

I like all the little ghosty thing and the wriggly thing.

Is this a little posset? I think it's supposed to be a panna cotta.

It's not set, is it? No, it's definitely not set.

Tastes correct. Definitely.

Apart from it not being set, that's a lot of fun.

What's in the middle? Frozen lemon curd.

That is absolutely delicious. Have a mouthful of the smoked rum.

Oh, wow! Now, this is something I'm a little bit excited about.

This looks boozy. Is that why you're a little bit excited?

I mean, take it or leave it, Michael. Take it or leave it.

Ooh! Ooh! Ooh! Barbecued marsh...

Ooh, there's something underneath that.

Is that lemon curd underneath? Ooh, blimey!

The marshmallow, I like.

Again, I think there's quite a lot of it.

Give me three, two, one. Oh, it's difficult!

Right, 0|

Three... Mm-hm.

...two, one.

Interesting. Who do you think made what?

Nick, Andi - cos it's smoked - Amber.

Absomteb] correct. THEY CHEER

It's time for the dessert course -

the final course and the last chance to impress veteran chef Michael.

Nick is in last place, but has just come top of the pre-desserts.

He doesn't know it, but if it comes to a tie-break,

this will get him over the line. But he's feeling the pressure.

So, I got ten for main,

but I still need another super high score.

I'm still behind and I don't want to be going home.

It's his turn to cook first,

and he's making one of his many elements - a cheesecake.

Salted oats are mixed with sugar, flour and butter for the base

for this seriously ambitious dish.

Hey, Nick. Hi, Andi. Tense, nervous? Yeah, yeah, all of the above.

So... What are you making for your final course?

The name of my dish is Balloon Girl,

and it's based on the really famous Banksy. Oh!

The very famous... Yeah, very famous.

The one that is synonymous with his name. Exactly that, yeah.

I've also got a bit of a link to the fact that he shredded it.

Was that this one? Is that what happened? Exactly, yeah.

So, it was sold at auction,

and he'd built a home-made shredder in the bottom.

And the minute the hammer hit to say sold,

he pressed the button and shredded it. Is this the balloon?

This is the balloon - raspberry and rose cheesecake.

The girl is a raspberry and chocolate torte.

Ancl then the nod to the shredding is a bit of rice paper

with some fun stuff on the back.

I mean, visually, this sounds incredible, right?

There's a lot of risk here, getting it set, turned out,

refined in the time frame.

Amber - one point ahead of Nick -

starts by reducing milk, cream and sugar for her panna cotta.

She adds gelatine, pours into moulds, and chills.

I'm really looking forward to cooking this dish.

I love eating it, so I'm giving it my all.

She sets about making her ice cream, heating milk, cream and eggs

whilst caramelising sourdough breadcrumbs

with muscovado sugar.

What are we having for dessert, Amber?

My dish is Flopsy Bunnies' Supper, inspired by Peter Rabbit.

There you go. Beautiful illustrations.

What are you actually making? How is this going to transfer to the plate?

So, the Flopsy Bunnies had a supper of bread, milk and blackberries,

so my dessert is based on bread, milk and blackberries.

It just sounds really soothing, doesn't it?

I'm serving some chamomile tea on the side

with my great-grandmother's tea set.

It's not! It is, yes. How beautiful!

We're having chamomile tea. What else are we getting?

We are having a milk panna cotta, a brown bread ice cream,

blackberries, a pickled blackberry gel.

Sounds wonderful. Very proper, isn't it?

Very prim. Very proper. Like ourselves.

As she was describing it, I thought, "Gosh! This sounds so familiar."

Under pressure to stay in joint top spot with Amber,

Andi starts by making a salted caramel,

adding salt and double cream to sugar, glucose and butter.

Ooh!

With multiple elements to set and freeze,

ice cream is next.

He whisks smoked caster sugar and egg yolks,

but takes his eye off the boiling milk and cream.

Please don't film that.

Rescued before it burned,

he combines the two mixtures and chills.

Talk to me about your dessert, my darling.

The name of it is If I Had Too Much Chocolate

and the inspiration is

Creature Comforts by Aardman Animation.

I'd forgotten about Creature Comforts.

It was brilliant, wasn't it? It's amazing, yeah.

There are one or two foreign foods I do have - rice pudding,

Proper pizzas, erm...

Ooh, I like some of the deep-pan pizzas.

You've got one episode called Feeding Time

and the creatures talk about foods they can and can't eat.

And you've got Pickles, a guide dog, and she goes,

if she eats too much chocolate, she gets fat.

So, we're going to have a bone made out of chocolate,

layered with caramel, ganache, a crispy chocolate feuilletine

with smoked ice cream and foraged little treats.

Getting these ratios right is important, right, Michael?

Yeah, the smokiness in the ice cream -

I think that could be, like, a real standout.

It'll be interesting to see how that turns out.

Andi's dish - If I Have Too Much Chocolate -

is making me smile already. It's a gift and a curse.

I think he's carrying his style all the way through,

so he's still going for that foraged, smoky thing

at a time when maybe people want chocolate and ice cream. Right.

Nick's dish - Balloon Girl.

It's kind of a reverse cheesecake cos he's putting the crumb

on the inside, the jelly on the inside

and everything on the out. Is he doing that

because that's a better way to make a cheesecake?

Amber's dish - the Flopsy Bunnies' Supper -

what are you thinking about it?

I think the biggest danger she's got is the flavours that she's using

aren't instantly delicious. Mm.

Milk and brown bread ice cream -

it's big to ask that to compete with chocolate and caramel.

Execution is all-important here.

It's integral. It is theirs to lose.

Whoever makes that mistake is going to miss out.

Nick warms rose and raspberry with gelatine for the cheesecake

and mixes chocolate with cream and raspberry puree for his torte...

Is that pan OK, Nick? just a lot of smoke.

Thank you for the save, Amber.

...and rescues his pates de fruits - a set fruit paste -

which will be the balloon string.

110.

Now his cheesecake moulds have set,

he pours in the raspberry and rose filling,

and the cheesecake base is shaped into hearts. OK.

The torte goes into the moulds in the shape of the girl,

and he assembles the cheesecake, which will be the balloon...

just behind. Coming through.

...and both go into the blast chiller.

Hi, Nick. Hi. What have you got here?

Chocolate and raspberry torte. This one here?

Yeah, that's what the girl is made out of.

It's a lot tangier than it looks.

It's two raspberry to one chocolate, quite like... Oh, it is.

Yeah, that tastes nothing like it looks.

I don't want to spoil this. I'm going to walk away.

Nick's chocolate torte mix - the dark, kind of rich colours,

but it's actually very fresh and very fruity.

There's a huge amount of raspberry in there

and I find that very exciting.

Amber is making her blackberry tuile.

Her ice cream is churned

and she mixes with the breadcrumb and sugar mix.

That should do the job.

She blends blackberry pickling liquor

with a thickening starch for her puree,

and now her tuile is cooked,

she sprinkles with blackberry powder.

Hello, Amber. Hi, Chef. How are you?

I'm very good, but I'm not competing.

How are you? I'm really good, yeah.

Where are you up to? What have you made? What have you got to do?

The panna cotta's setting. The ice cream is frozen.

The tuiles are going. What about the blackberries?

What have you clone with those? This is a gel.

So, these are blackberries that we foraged ourselves.

So, it's a pickle liquor with the blackberries, and infuse it.

Feeling confident? Yeah.

I like this dish, so I'm happy to be serving it.

I'm happy to be tasting it. Thank you, Chef.

I've just tasted the blackberry gel, and it's delicious,

but I'm not sure it's going to give this dish enough excitement.

Amber is lucky enough to have a kitchen garden on site

at her restaurant, with a bounty of organic produce...

...and she sought inspiration there for her Peter Rabbit dessert.

How's it going? Really good. just picking some carrots.

Are the rabbits causing much mischief at the moment?

Yeah, we do have just the one that hunts in our garden.

They are pesky, aren't they?

I'd love to get some of that mischief into my dish.

I can imagine Peter would have a whale of a time here, though. Yeah.

With all the amazing produce that we have on site,

it would be such a shame not to use it.

But what Amber's really here for

are some wild blackberries for her dessert.

Oh, they're going to be perfect.

It's really lovely to be able to use Peter Rabbit for Great British Menu.

For me, I left hospital wearing a Baby-gro with Peter Rabbit on,

and now to be working in such a beautiful environment,

seeing rabbits every clay, it just all came together.

So, illustration when we were children -

what was everyone into? The main one has to be Peter Rabbit.

My mum got me a little set of, like, six books of Peter Rabbit,

and I've still got them. Yeah, all those Beatrix Potter books,

they're so nostalgic. I think everyone had them as a child.

Do you read them to your children now?

I actually have a daughter called Beatrix.

She absolutely loves them.

I think every child loves Peter Rabbit, right? Yeah.

Andi heats white chocolate over a bain-Marie

for his dog-bone outer layer, piping it into bone-shaped moulds.

The main thing I'm worried about with this dish

is not getting too thin a coating on this bone,

because if it's too thin, it'll crack.

He heats cream and dark chocolate...

So, I'm just going to get this up to 60 degrees.

...combines, and adds butter for his chocolate ganache -

another layer in the bone.

He melts yet more chocolate.

The feuilletine layer -

milk chocolate, a little bit of cocoa butter,

so you should get a nice little snap.

Confident on the thickness of his white chocolate,

his ganache makes the next layer.

This is it now. It's just a waiting game.

Andi, are you OK? Yeah, really good, thank you, Chef.

What are you making here? So, this is the crispy feuilletine chocolate.

The smoked ice cream base is made. Oh, this is it? Yeah.

Too much smoked sugar, too much smoked cream,

it'll end up tasting like an ashtray,

and you don't really want that.

Andi, your main course was excellent. Thank you very much.

I hope to see exactly the same. Yeah, yeah. Thank you. Thank you.

I was a little concerned initially

that Andi was just smoking his ice cream

because that's what he does,

but that smoked ice cream base tastes delicious.

It's got this kind of creamy butterscotch feel to it.

Nick's plating first, and begins by covering his frozen cheesecakes

in a raspberry and rose glaze.

They've just got to get to the right temperature now.

He cuts thin slices of fruit jelly for his balloon string.

It's like a Fruit Pastille, sort of.

His shredded rice paper is next.

I'm just attaching it.

It's rice paper, white chocolate, popping candy and raspberry powder.

Like Banksy himself,

Nick stencils his raspberry-torte girls

with white chocolate.

You have two minutes, Nick. Thank you.

Finally, he de-moulds his chocolate tortes.

This looks fabulous. Are you happy with how it's come out?

Yes, I am. Yeah. Got there in the end. Lovely work.

Just one minute remaining, Nick. Thank you.

He carefully floats his balloons over to the serving canvas.

Down a bit more. Lower. Thank you. Yeah.

It's like backing a lorry in. SHE LAUGHS

It's such an iconic picture, isn't it? It really is, isn't it?

The fruit-jelly strings finish off Nick's artwork.

So, the title of my dish is Balloon Girl.

The inspiration is Banksy.

I love that we've got the shredder reference, as well, actually.

Shall we go and eat it? Let's do it. Please could you carry it?

I don't want that responsibility. Yeah, no, really, don't let me!

So, in the heart - is that the jelly that...? Yeah.

Are you happy with the consistency of that?

It hasn't quite come up to temperature.

It should be just tempered a bit more

cos I have to freeze it and thaw it. Mm-hm.

It could have thawed a little bit more.

I love it. The heart is beautiful. A little raspberry hit in there.

If that had another 15, 20 minutes, that cheesecake would have been perfect.

Have you tried these? No. Popping candy.

Oh, that's fun! What's he like?! That's amazing!

Do you think the cheesecake and the torte work well together?

I think all the flavours work really well.

The temper on the torte, I'm really happy with.

The texture on that, I'm really happy with.

Ah, well, there's only one score you can give this, really, isn't there?

It's got to be a ten. It has to be.

What do you think, Amber?

You hardly need to ask me, Andi. It's going to be a ten!

It has to be! So, Nick, what would you give your dessert?

Horrible question.

Having it not been the right temperature,

I think it's an eight.

Nick, do you think you've clone enough to go through to the judges?

We've just got to see the other desserts now.

I mean, maybe, maybe not.

Hi, guys. Hey, mate. How was that? It was all right.

It wasn't quite tempered as it should have been. It was perfect in my eyes.

Yeah, I think you're being very harsh on yourself.

It was a really enjoyable dish. Well done. Cool.

Amber's next to plate,

and she's got ice cream issues.

Yeah, the ice cream's set really weird,

but it could just be the temperature of this freezer. We'll see.

Chamomile tea with honey is poured into her grandmother's teapot...

Lovely. Amber, you now have two minutes. Thank you, Chef.

...and she blowtorches her panna cotta

before placing fresh blackberries on top. Little bit of blackberry.

Blackberry puree is next,

and she roches her troublesome ice cream.

Are you happy with everything, Amber?

The ice cream's a little bit softer than I would have wanted.

The freezer just set it on the outside and not on the inside,

but it's scoop able, so we're going with it.

Don't worry. We've all had a few issues with that freezer.

Her blackberry tuiles go on next... Nice. Oh, lovely.

...and cloches finish the look.

Again, another super elegant dish from you. OK.

Oh, my God. The cloches are beautiful.

This is Flopsy Bunnies' Supper, inspired by Peter Rabbit.

Andi? Blown away again. It was amazing. Absolutely amazing.

Shall we pour a cup of tea and go and taste this?

Let's do it, yeah. You pour it.

Everyone's scared to touch the tea set!

I'm not touching it! It was the royal we.

Chefs, enjoy your tea. Thank you very much.

Good luck, Chef. Thank you.

Smells nice. Oh, my gosh. It smells amazing.

Pinky up or...? Pinky up. It's got to be done.

It's very nice, that little... I feel calmer already.

Yes, which is a good thing.

So, the panna cotta - the concern was if that would set in time.

Are you happy with how that's set? I am, yeah.

Just soft enough to hold the blackberries and the ice cream.

It's just delightful, isn't it? Everything's...

Everything's nice and subtle. Yeah, there's nothing overpowering.

There's a nice texture in that brown bread ice cream. What is that?

That's caramelised breadcrumbs,

and then I roasted it off with some butter and brown sugar.

I like the ice cream, yet it wasn't particularly set.

I think the flavour was nice

and I like that it had some bread through it, as well.

That was a nice touch. The blackberry gel-

does that add enough acidity for you? I think it does.

The blackberries are fairly acidic in themselves naturally anyway,

so I think it works quite well.

It could take a little bit more acidity.

It all works really well together.

Erm, it's quite safe, maybe.

Ancl is there anything that didn't work for you? The ice cream.

The ice cream is softer set than I would have hoped.

I think we should score this.

I think tiny details, the ice cream...

For me, it's a nine.

I'm going to have to agree with Nick.

I'm going to go nine, as well.

Ancl what would you score your dessert?

As it is, I would give it an eight.

It's been an absolute pleasure tasting your food, so thank you.

Thank you, Chef.

Last up is Andi, and he's adding

the salted caramel layer into his moulds.

Whilst he chills his bones, he gets on with his ice cream,

but he's not familiar with the machine...

Why is it leaking?

...so Amber comes to his rescue.

Yeah, I would stop it.

And then, once it's all in... Pour it in, then... Ah, right!

OK. Yeah, just to make your life a bit easier. Yeah.

Andi's bones are fresh out of the freezer,

and his whole dish hinges on

the delicate operation of de-moulding them.

Phew!

With one casualty, he only has two more spare bones.

Come on!

Three bones intact!

The smoked ice cream is piped into dog bowls,

followed by a drizzle of birch sap syrup.

That's almost like a little sundae on the side. Yeah.

What are they? Little doggy treats?

Some little smoked hazelnuts dotted around.

Cocoa nibs and dried wild cherries finish it off.

Beautiful, Chef.

The title of my dessert is If I Eat Too Much Chocolate

and the inspiration is

Aardman Animations and Creature Comforts.

My little boy would absolutely love this.

Yeah! Right, shall we go and do it? Yes, definitely. Good luck, Chef.

Ooh! What's going through the centre?

So, that's salted caramel,

so it is meant to reflect the bone marrow in the bone.

Ancl the ganache? I think the ganache is set perfectly.

I'm getting a crunch.

So, that's the milk chocolate and feuilletine mixed together

just to give it a bit of texture in there.

That chocolate is intense.

I would really struggle to eat all of that.

I think it's absolutely beautiful.

The smoked ice cream... It's quite smoky.

It's more smoky than I imagined it to be.

The smokiness is different to when I tasted it as a base.

Is that the level you were looking for?

Funnily enough, when it turns into ice cream, from the base,

the smokiness actually intensifies.

When it gets colder... Which is usually the opposite thing. Yeah.

What do you think about all the little doggy treats?

I like the little elements on top.

I think it provides a nice bit of relief.

Yeah, there could be more doggy treats

or less ice cream again, maybe,

so that it's got almost every mouthful.

Ancl these little brown bits on the top?

So, that's the cocoa nibs.

I just wanted to almost recreate, like, a little sundae.

Amber, what would you score this? It's going to be an eight.

I think it is delicious, but I can't eat it all.

I think it's a seven from me.

Just maybe the smokiness, the proportions and the density.

So, this is the last time I get to ask you this question -

what would you score your dessert?

I mean, I came to this competition a massive, massive underdog.

No pun... No pun intended, no.

But I believe in this dish,

and, you know, I would love a ten for it.

Well, from me personally, I'd just like to say thank you.

I really enjoyed eating your food.

And good luck. Thank you very much, Chef.

Nothing else we can do now, is there, really?

Hey! Hey, mate. How's it going? Yeah, really good.

I thought the presentation was beautiful.

It brought a real smile to my face.

Really well clone, mate. Cheers. Thank you.

An interesting round for desserts. They were all beautiful to behold.

Each dish was quintessentially of that person.

Like, no-one else could have made it. Yeah, yeah.

There was a couple of mistakes with the desserts, I felt. Mm-hm.

You need to make sure your ice creams are set.

You need to make sure things are defrosted properly. Yeah.

These are the basics, and it's important.

It's been an amazing experience, but, unfortunately,

someone has to go home. Absolutely. Ancl it could be any of us, really.

We've been neck-and-neck all week.

Did you have a favourite? I did. I had a standout.

I think I'm shaking slightly.

Andi and Amber are on 26 and Nick is one point behind on 25.

Well, I just want to say it's been so wonderful

to be in this kitchen with three such intelligent, talented chefs.

Nick, for your dessert, Balloon Girl,

in terms of presentation,

the execution was unbelievable, a real stand out.

And the fact that you had created the shredded element -

I thought it was super fun.

The torte, I thought, was delicious.

I really loved that it was really fruit-forward.

The cheesecake flavour was really good.

The raspberry puree in the middle was frozen.

Ancl I think, in terms of flavour,

it spoiled what could have been a flawless dish.

Ancl the temperature of your cheesecake in general

did affect those delicate flavours that you were using.

Amber, for your dish, Flopsy Bunnies' Supper...

...the presentation was quintessentially Beatrix Potter.

I also loved that you had a personal connection

with the great-grandma's teapot, but if this dish is for a banquet,

how many great-grandmothers have you got?

That is going to be quite difficult to scale that up.

Sorry. just needed to be said.

The panna cotta was a little sweet and creamy for me.

I think, when you've got an ice cream and a milk element

of the dessert as main components, that's quite a lot of dairy.

The texture of the caramelised brown bread in the ice cream -

I really liked that little crunchy bits,

and the taste was also great,

but the consistency wasn't right and it hadn't set.

Andi, for your dish, If I Have Too Much Chocolate,

the presentation was super fun.

I think what it did was exactly the same thing as Creature Comforts -

you know, it makes you smile and it makes you laugh.

The smoked ice cream, I thought, was amazing.

I loved the level of smoke in it and the richness

that came through those yolks. I really liked the caramel

going through the middle, like bone marrow.

The crispiness on the bottom with the feuilletine was delicious,

and the chocolate ganache was what I want from a chocolate dessert -

just instant chocolate.

And so to the scores. Nick...

...I'm scoring you...

...a nine. Nick, your ability

to deliver such precision never ceases to amaze me.

Andi...

...I'm scoring you...

...a ten. Thank you, Chef. True innovation

in the Great British Menu kitchen once again, Andi. Congratulations.

Amber...

...I'm scoring you...

...a SEVEN.

And that means, with the lowest overall score,

by just one point,

is you, I'm afraid, Amber.

You have been an inspiration

and an absolute joy to have in this kitchen all week.

I fervently hope, personally,

that you'll come back and compete again.

Congratulations to you, Nick.

Congratulations to you, Andi. Thank you.

You will both be cooking for the judges tomorrow.

Chefs, I really mean it - it's been an amazing week for me personally.

I think the standard of food that I've been served

has really been exceptional.

I genuinely believe you've clone the South West proud.

Thank you. Thank you. Thank you.

Ten! Congratulations! Well clone, mate.

Amber... Oh! ..you are a superstar.

I'm so... You've brought elegance to GBM.

You really have. Aw, thank you.

It's been amazing. You know, I 100% believe you'll be back.

You have to do it again. Absolutely.

Aw'. SHE CHUCKLES

One point in between all of us,

in the lead right up until the last moment -

I was so proud, and I am so proud

to have got this far representing the South West.

Completely gobsmacked.

I thought I was going to go home, to be honest.

36 out of 40 - this is so surreal. It's like an absolute dream.

Yeah, it's... I'm elated. Yeah, that's nuts.

I've been up against it all week. I've been behind all week.

So, tomorrow, I'm going to be giving everything

to get to the final week.

Bring it on. I'm ready. I'm going to do absolutely everything.

It's been an incredible week of cooking and I've seen some fantastic food.

I've even been able to give out three tens.

They're going to make it really difficult for those judges tomorrow.

Next time, our two successful chefs cook for the judges...

Ready in three? Yeah.

...and there's a surprise in store...

Ooh! Oh!

...in the form of a head judge sitting in for Tom

with equally high pedigree

and a brilliant reputation on Great British Menu.