All language subtitles for Great.British.Menu.S18E06.1080p.HDTV.H264-DARKFLiX.[eng]

It's the battle for the South West,

and our two highest-scoring chefs,
Nick and Andy, are competing

for a place in the national finals.

With some of Britain's
most famous animations

originating from this region,

and an Oscar-winning judge
to impress, the stakes are high.

Andi, Andi! Big problem.

I may have accidentally
super sized Wallace's cheese.

It could overpower everything.

Oh!

Come with me, Rastamouse,
if you want to live!

This week we've seen four
of the very best from the South West

battle it out.

Game on, people.

Charlotte left after fish course,

and Amber was pipped
to the post at the dessert.

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

Now, the two left standing go
head-to-head one last time

for a chance to cook at a banquet,

celebrating our success
in animation and illustration.

Hello, Bird.

All because this year it's
Paddington Bear's 65th birthday.

Newcomer to the competition
Andy Tuck wants

to get his paws on the prize.

And returning chef Nick Beardshaw

will be showing his teeth to see
if he can snap up the top spot.

That looks incredible, Nick.

Andy's dishes are all
cooked over fire,

and celebrate illustrations
of the Gruffalo

and the stop-motion craft
of Creature Comforts...

My little boy would
absolutely love this.

Yeah!

...whilst meticulous Nick is drawing
inspiration from a Radio head album

and Banksy, amongst others.

What's he like?!

That's amazing!

Both chefs want top marks from
veteran chef Michael O'Hare.

Ten.

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

Today, they are cooking
for the judges with different

palates, but equally
exacting standards.

This is genius, really.

So, which one of our talented chefs
will be quickest on the draw

and get to finals week
for the South West?

Going through to cook
at the national finals is...

Nick's on fire at the moment.
It's going to be neck and neck.

I'm so honoured to be
in the kitchen with that guy.

To beat Andy today, I've got
to be on my absolute A-game.

Every course has to be perfect.

Speaking of perfection,

our wonderful lead judge,
Tom Kerridge, is Nick's boss.

That counts him out of being
in the hot seat today,

but who could possibly replace him?

Our lead judge this week is a chef
that competed in the first-ever

Great British Menu competition,

and cooked his dessert
at the banquet.

You can't forget
the Great British Menu kitchen.

It's ingrained in us.

With too many awards to mention,

and more than 35 years' experience
in the hospitality industry,

Marcus Wareing is one of the most
successful chefs in the country.

I want to be dazzled.

I want to be shown something new.

I want to have my taste buds
dancing with excitement.

That's what
I'm going to be looking for.

Hey, chefs! Hi. Hello!

How you doing? Very good.

So, the slate
is completely wiped clean,

and you have four new
palates to impress.

Now, Nick, because
Tom Kerridge is your boss,

we have a special guest judge today.

Marcus Wareing.

O0! 0o!

That's the correct response,
I would say.

All right, guys? Thank you.
Thank you. Good luck.

I'll see you in a little bit.
Thank you. All right.

The chefs will cook six
courses each for the judges,

and they'll be tasted
blind for fairness.

They're getting ahead with the
jobs that require the most time.

Nick's first priority
is his starter.

I'm just doing my carrot shells -
sheeting my potatoes for that.

We've got loads to do,
so I'm cracking on.

He preps the venison loin
for his main course -

the centre of his
Crocodile Wellington.

Is that heating up over there, Andy?
Yeah, mate. Yep.

Meanwhile, Andy, whose dishes
all have a fire or smoke element...

Careful!

...is spinning the plates
of three courses,

starting with his fish.

I've got my bisque on.

Getting my puree on for my starter.

I've got potatoes
to slice for my fondant.

Lots to do, but I'm glad
I'm starting cooking.

His prawns go on to the fire
for his bisque,

and he adds stock and red wine
into the gravy for his main...

...and builds his potato fondant,

adding tallow,
which is the rendered beef fat.

While the chefs crack on,

I'm off to meet Marcus.

Hello, hello.

So lovely to have you here!
Nice to be here.

Bit full circle
in some ways for you.

I've been a cook,
I've been a veteran judge,

and now I'm here in the big seat.

And I have to say,
you picked an excellent week

because the chefs
have just been exceptional.

One of those weeks where you feel
emotional in the kitchen.

Oh, really? Yeah!

What do you think about this
brief - illustration and animation?

The creativity
and the patience of animation

is the thing
that you respect the most.

Food is similar

so it just, to me, sounds like a
really perfect combination. Yeah.

Frustration being poured out,
you know,

with passion and emotion.
I completely agree with you,

and that really
has happened this week.

I can't wait to get you
into that chamber

and bring some opinions out of
you... Oh, it won't take long.

Nick is making carrot shells
for his starter,

rolling thinly sliced
potato around cones,

and frying.

He's also making his carrot royale -
a savoury custard -

but this time adding
more thickening agent.

Just to make it set
that a little bit more.

For his fish course, Nick adds
lemongrass to stock and coconut milk

for his Thai-inspired veloute,

and sears the venison loin
for his main.

I can never smell if
I'm actually burning anything

when you've got your fire -
I keep going, "What's burning?!"

Andy is marinating hen-of-the-wood
mushrooms for his starter

and makes feuille de brick
tartlet cases for his canape.

He blitzes chervil, root celeriac
and almond milk

for his puree...

...and preps Penny Bun mushrooms.

So, how are you feeling?

Super excited to cook for Marcus,
but a bit nervy, as well.

I mean, it's, you know, you can't
get a higher-level guy, can you?

So... Yeah. "hopefully he likes
what we put in front of him.

I'm just going to just
concentrate on how I cook

throughout the week and, you know,
see if my best is good enough.

I think that's the best way,
isn't it? just focus on yourself.

You don't see him
till the end anyway.

It's going to be an absolute
hon our to cook for him. Yeah.

Joining Marcus
in the judging hot seats

are our two regular
illustrious judges.

One of Britain's most successful
restaurateurs, Nisha Katona...

This is an exciting week. It's
the South West, and we have two

of the most ambitious,
capable chefs.

I'm looking for great produce
and incredible flavour.

Ambitious and capable are two words
that don't spring to mind

with comedian and hugely popular
food podcast host Ed Gamble.

I love him, really!

Very excited that
we don't have Tom this week.

Finally, a chance for me to kick
back and relax, really enjoy myself.

Lovely to have Marcus in
the judges' chamber, as well.

A proper chef with proper pedigree -

and hair.

Hello. Hello!

There's a new face there.
Yes, Tom is not here today.

It's me. Ah! They've got rid of him.
The BBC got my letters.

I'm sure he'll be back.

We've got him here in spirit, so...

It's so interesting
to have you here.

Different voice, different
attitude... A bit more professional.

Oh, I think Tom's doing all right.
Tom's all right.

Welcome to Great British Menu.
Thank you. It's been a long time.

OVEN TIMER BEEPS That you,
Andy? Want me to grab anything?

Errn, yeah, please.

Looking good. Thank you.

The canape is the chefs' chance

to make a good first impression
on their judges.

Nick cuts pickled apple into rounds

that will go with
deep-fried pig's head.

So, I'm dropping pigs' heads...

FAT SIZZLES

Over on the other
side of the kitchen,

Andy plates his tartlet cases...

Would you like the fryer
turned down? I'm out now.

Yeah, please.

...and deep-fried shallots.

Helping the judges score
the dishes this week

is animation royalty.

Winning an Oscar
for Peter And The Wolf...

...and a Bafta
for her animation Dog,

it's the tremendously talented
Suzie Templeton.

Hello. Hi, welcome! Hi.

Take a seat, please.
Thank you very much.

Welcome to the Great British Menu.
Thank you.

Very excited to have you here.

It's such a pleasure to be here.

Are you ready? Are you hungry?

I am really hungry, actually.
Good!

It's going to be an onslaught
of good food. OK. We hope!

My advice would be to taste,
don't eat,

because you can get very, very full.
OK.

That's the best advice you can take.

But if you want to have the most
fun, just gobble it all down.

All right, lovely sirs.
We have three minutes

to the pass for these canapes.
How are we getting on?

All good. Ready in...three?

Yeah, I'll be there.

Are you a big foodie, Suzie?
I like my food.

Do you cook? I do cook.

What's your signature dish? Lasagne.

Don't rip anything off...

No, my wife, top drawer -
she's great at lasagne.

It's a great meal.

What's the secret to her sauce?

I trained her.

LAUGHTER

You have one minute
to the pass, lovelies.

Thank you.

Andy pipes a horseradish
creme fraiche into his tart cases.

That your lovely
short rib there, Andy?

Yeah. Looks fabulous.

How long will you be, Chef?
I'm coming to plate right now.

Nick tops his crispy pig's head

with pickled apple
and truffle mayonnaise.

30 seconds.

30 seconds is good for me.

Andy adds shallot rings,

and they both finish
with grated truffle.

You are due at the pass now,
gentlemen.

Wait...

Ready to send your first dishes?

Yes. Do it!

Like me to get the door?
Yes, please.

Happy with those? Yes! Very happy.
They look great.

Would you like one?
I would love one, yeah.

Here we go.

Do share! Don't be taking it off.

I wasn't intending to.

This one here must be
the smoked short rib

with horseradish and truffle.

Let's go for it.
Go for it, Suzie.

Very deep flavours, aren't they?

It's beautifully cooked.

Seasoned beautifully well.
The truffles are delicious.

The smoke is great, too.

What did you think of that one?

It's very rich, very meaty.

Delicious, kind of wonderful.

And what we've got here,
we've got the crispy pig's head.

I was expecting something
a bit more...fibrous,

but it was almost like
a bechamel texture inside.

It's really good.
Very good flavour.

That's the pig's head.
It's just all fat.

No of fence to any pigs watching.

But it was that apple that gives
you that lovely pop of freshness.

The apple with that...

I've never had anything
like that before,

but it was really wonderful.

So, now we have to hold up
the one that we liked the best.

I'm going to go
apple and pig's head.

I actually think this was
probably my favourite,

although I really like that, as
well. For me, this one.

There you go. I'm the rebel again.

Is it possible that
I can put an oven on steam, Andy?

There you go. Amazing.
Thank you very much. All right.

Next up, it's the starter.

This year, our chefs have to make
a plant-based dish.

Nick's potato cones and pomme souffle
are cooked for his starter,

The Golden Carrot - inspired
by Wallace 8; Gromit

and The Curse Of The Were-Rabbit

by Aardman Animations,
based in the South West.

It's one of my favourite films.

It was seeing Wallace & Gromit
that made me first interested

in animation in the first place.
Wow.

So, yeah, it was just kind
of all down to

Wallace & Gromit, actually.

What was it that captured
your interest?

It's so beautifully made...

Hang in there, Gromit!

...and it's so unique,
and it's so funny.

It's probably similar to cooking

in that you've got a whole clay
of an animator's energy

going into a few seconds
of animation, if you're lucky.

I was thinking as you were talking,
a character saying something,

but it's not just coming from the
mouth, it's the whole body movement

and what's going on around -
the same as a dish.

Yeah. You can't just focus
on one point.

You've got to look at
the bigger picture,

so there is a similarity,

but I think your world is just
a little bit slower than ours!

Yeah. You don't have
Marcus screaming at you.

Hurry up!
Get the animation on the pass!

Now, you got a seven for this dish.

Yeah. Michael sort of
liked parts of it,

didn't like parts of it.
Are you making any changes,

or are you sticking to your guns?

Just the Royale being a bit firmer.

Right. I think the fact that
it's not a carrot I like...

Yeah. He knew that before he ate it.

Right. So the key difference is,
I guess, the element of surprise,

which wasn't there with Michael
O'Hare because he knew in advance

what it was going to be.

So let's see what the four
new palates make of it.

Nick paints his carrots gold,

and mixes dill and lemon zest
into his whipped vegan feta.

Three minutes to the pass,
please, Nick. OK.

How's your Royale?

It's got a wobble.

It looks perfect.

He scatters edible soil - made
with dehydrated black olives,

panko breadcrumbs and spices -
onto his Carrot Royale.

Andy? Can you just gently
spread what's on there?

You put on what you want,
I'll spread it.

He pipes the vegan feta into pomme
souffle and his carrot cones.

You have two minutes
to the pass, Chef. Oui.

Do you want me to..."anti-pesto"?

Yes, please.

Andy plates Nick's "anti-pesto" -

a nod to Wallace and Gromit's
anti-pest business.

Give it a really good stir
before you do it.

Just so it all gets coated
in that parsley oil.

It includes celery,
capers and apple.

I like the way it slots
together like that.

Like a little jigsaw.

I would offer to help,
but that's too fiddly for me.

Yeah. If I was you, I wouldn't.
They do break.

And you are due at the pass...now.

Let's go.

Service, please.

Yes! Looks stunning, mate. Great!

First full dish off the pass.
Feel good?

Yeah. Look great. Yeah, happy.

The Golden Carrot.
Crispy fried potato shell

filled with whipped feta,
carrot royale,

edible soil, anti-pesto,

and brushed with gold powder.

Here we are.

Do you want to grab yours, Suzie?

Thank you very much.

So, this is the anti-pesto?

It's vegan pesto, so it's called
anti-pesto. It's very clever.

Yeah!

It's so light and crispy.
It's SO light and crispy.

Really delicious.

Well, what's great and, you know,
looking at the theme,

if we hadn't got the card,
we'd think about Wallace & Gromit.

We think about that that carrot.
You're right, yes.

Which is incredible,
to achieve that with potato.

But a carrot.

I mean, this is genius, really.

What is this underneath?

It's a great question.

Carrot Royale. Which is a custard.

MARCUS: It's a set ingredient,
set with egg.

Obviously, this is vegan,
so it can't be.

So I'm eating this
and I'm tasting, you know,

it's almost like it's got egg in it.

Yeah.
Because it is beautifully set.

There's a huge amount of skill here.

It's complex, it's detailed,
it's light, it's rich.

It's got a lot...
It's got a lot of energy.

It's got a lot of vibes.
A brilliant start.

With his main and dessert getting
top scores earlier in the week,

Andy's under pressure to make
the first half of the menu

just as high-scoring.

Hello, Andy. Hello.
How are you, darling?

Good, thank you. Michael had some
comments, some advice on the dish.

Are you paying him any heed?
Definitely.

If Michael O'Hare gives you
constructive criticism,

you take it on board.

So I'm going to pull back
the chervil puree just a little bit,

more wood sorrel,
just to zing it up a bit.

The seasoning on your Penny Buns?

Yeah, so I'm going to put salt
over it to get a bit more

oomph into it. And that'll give
you more mushroominess too. Yeah.

That's clever.
Then I'm going to glaze it

with the birch sap syrup reduction
that I do the hen-of-the-woods in.

Sounds like you've absolutely
nailed these changes.

His sticky hen-of-the-woods
mushrooms

go directly onto the coals,

basting with more birch syrup
reduction as he goes.

Yes! That's what I wanted.

He dusts Penny Bun mushrooms
in salt

before they get the same treatment.

Ah, they're better.

Oh, you little gem.

So, this is a dish
inspired by The Gruffalo,

and what you may get to eat
if you are having lunch with him.

Linked to the
Gruffalo trails in Cornwall.

I love The Gruffalo.

So a bit of conjecture
going on there.

Theme-wise.

Blows it open, really, doesn't it?

It's all about the fungus.
Yeah, and just going,

"Cook what you want
and say Gruffalo."

Credit to them for that, though.

But it's woodland, isn't it,
where The Gruffalo's set?

Ready to plate next...

Oh, the woodland looks fabulous!
She does, doesn't she?

...Andy pipes his
wild chervil root puree -

only half as much
as he did in the week.

OK, Andy, do you need me?
Yes, please, chef.

Could you get a spoon,
and just put a well

in the middle of the puree, please?

Wood sorrel oil
is added into the puree well,

followed by the Penny Bun.

Oh, my goodness.

Look at those babies!

The equally sticky hen-of-the-woods
piggyback the Penny Bun.

Three minutes to the pass, Chef.
Perfect.

Thank you very much.

Then we've got the pickled girolles.

Deep-fried caribou moss is next.

Then we're going to put
the cep tuille on the top.

And it's garnished with
wild chervil and wood sorrel.

Andy, they look beautiful.

Right, guys,
you need to be careful.

These are hot coals in here,
so please go nice and gently.

Service!

She's got Gruffalo hands!

Right? Nice and steady.
Thank you very much.

Take your time, guys.

It's like seeing a baby leave.

It is like seeing a baby! Yeah.

You're doing well, you're doing
well. I love your gloves!

That's fabulous. Thank you.

Oh, I'm such a fan of Andy's dish.

I really hope the judges
appreciate all of that detail.

The smell of the juniper,
the beautiful woods.

It's a wonderful thing.

Wow, look at that. Beautiful.

That is proper woodland-floor stuff.

It's quite something when you smile
before you even taste it, isn't it?

That's really good.

The chervil puree is really good.
Nice and smooth.

Could have clone
with just a pinch of salt.

You've got a nice variation
of different mushrooms here,

but none of them
are really standing out.

I think the hen-of-the-woods
was delicious and meaty,

and it had the stickiness
that was promised.

Might be because I'm a mushroom fan,

I felt like a child in a toy shop
with each bit of that.

The caribou moss that's crispy -
I've never had that before,

and it was delicious.

The ember-roasted Penny Bun
was meaty, which is one thing,

but the flavour and the way
that it's been dealt with,

I thought that was tremendous.

What did you think, Suzie?

SUZIE: I really loved it, actually.

I found it really interesting
to sample each different thing.

The fact that one of the waiters
had the hairy hands on, as well,

was a lovely touch.

They don't tell them that, you know.

They just apply
for a job as a runner,

and next thing you know, they're
a waiter wearing hairy hands!

I just think this dish
lacks the wow factor.

Lifted the lid - it just lacked
a little bit of sharpness for me.

But still, absolutely delicious.

It was delicious.

Suzie, I'm extremely emotional
because, for me,

that's like having Brad Pitt
in the judges' chamber.

So tell us about the characters.

So this is Peter's grandfather
from Peter And The Wolf,

and this is
Peter's grandfather's cat.

What are they made from?

Inside, he has a metal skeleton,

which is very finely engineered.

So, if you move his elbow,
for example,

it will stay where you put it.

There are scenes in Peter And The
Wolf where it's just very still

and you just see his face

and, you know, his eyes tear up,

and things like that.
How do you do that?

OK, so I put glycerine in the eye

and you can animate the glycerine
because it's really thick

and you can push it around
and put it where you want it to be

within the eye.

It's been a long time since
Antony Worrall Thompson's

been in the Great British Menu
chamber.

Before he gets
going on his fish dish,

Nick wraps his venison loin
in sausage meat

for his Crocodile Wellington
main course...

...and steams.

It's 20 minutes from now.

He preps the top of his album covers
with edible film

that will melt when the sauce
is poured over,

and then gets to work
shucking his scallops.

Hello, my love. Hi!

Are they your scallops? Yes.

Wowzer. They look great,
don't they? They're fabulous.

Remind me of the name of your dish.

It's called A Moon Shaped Pool,

and it's based on the Radio head
album artwork by Stanley Don wood.

And there was magic.

You've got an eight for this dish.

I thought eight was a little harsh.

OK! I thought...
I was really happy with it.

Yeah. It worked beautifully. It
looked beautiful, it tasted great.

I think the one comment
was that the scallop roe mayonnaise

was perhaps a little lost.

Yeah, so I might just add
a little smoke to it,

just to kind of bring it
a bit more to the forefront.

Let's hope for the biggie, shall we?
Thank you. Let's do it. Good luck.

He makes his black vinegar jelly
shapes for the album cover

and blitzes the scallop roe
with smoked oil for the mayonnaise,

adding hickory smoke extract.

Do you have any butter, Andy?

I've only got smoked butter
over here. OK.

Cooking my scallops, but I just
want to give them a good rest.

So it's the first fish dish now.

This is A Moon Shaped Pool -

a Thai-inspired sauce,

hand-dived scallops,

Exmoor caviar,
scallop roe mayonnaise,

salty fingers,

finger lime, compressed
marinated cucumber,

and black rice vinegar jelly.

I'm really excited about this.

It's rare that we get something
that's blatantly Thai inspired,

so I'm very excited to see how
they put those ingredients together.

Nick has finished off his scallops
in the oven. Coming in.

Give them a nice rest.

He pipes his smoky scallop
roe mayonnaise.

Do you want me to stick
the salties to the mayo?

Please, and then go in between
the cucumber... Yep, sure.

Andy plates salted fingers and the
compressed marinated cucumber...

...and Nick slices and plates
the scallops.

Happy with the scallops?
Yeah, really happy.

Do you need sauce? Not quite yet.

Just keep that nice and hot so
it definitely helps the jelly.

Yep.

He pipes on finger lime
for added pop.

All right, Chef, we have
two minutes to the pass.

How are you getting on?
Not too bad, thank you.

Exmoor Caviar
sits on top of the scallops.

Mate, this dish is looking
stunning.

My favourite dish. I gave it a ten.

It's absolutely amazing.

He plates the jelly
onto the edible film sheets

to replicate the album artwork.

You're due at the pass now, Chef.

Thank you.

OK, go for it, Andy.

Andy decants
the Thai-inspired veloute.

This sauce smells amazing.

And Nick places the edible album
covers on top of the dish.

So, pour all the sauce on,
all over the gelatine bit,

and it should fall in there
beautifully.

Thank you.

Thank you.

Goodness me.

We've got a little explanation here.

"Stanley Don wood
took an experimental approach,

"leaving his canvas outdoors,
open to the elements.

"So the wind and the rain
impacted and altered the paints.

"This is reflected in the dish,
as when the sauce melts the edible

"film, it creates patterns
with the residue

"in an organic
and unpredictable way."

They've really thought about this.

I agree.

That looked beautiful. Happy.

Really looked gorgeous.
Yes, stunning. My favourite dish.

Even more sleek than last time.

It's the judging-day magic!

Look at that. Wow.

Is that a big smile?

It is a big smile!

I think this is absolutely inspired.

That melt-in-the-mouth scallop
is to die for,

but the actual Thai flavour
is perfectly balanced

so that you do not lose
all the other ingredients.

Ancl they're all singing
and dancing and working together.

I love the scallop
roe mayonnaise, as well.

Oh, it's so delicious.

The tastes are spectacular.

I've got only one criticism.

You're having to sort of
go over it to look at it.

Ancl food is visual, as well
as about the flavour.

I quite like the leaning over
and having to dig in

because you keep finding new things
and there's new things to explore.

Is the finger lime
the popping one? Yeah.

The little balls. For acidity.
That's so lovely!

This is a dish
that just keeps giving.

It's little, it's petite,
it's precise, it's brilliant.

It's everything you want
from, I don't know,

just being a judge on the Great
British Menu - it really is.

Andy's working on the bisque
for his fish course.

This, my darling... ls a gurnard.

A gurnard. Yeah.

Now, you've got an eight for this
dish? Yeah, a little bit upset.

You wanted more?
Yeah, I wanted more.

You're a high flyer,
aren't you, darling?

So, what were the points? The bisque
was a little flat in flavour...

Yeah. I made another bisque with
langoustine and lobster stock. Yum.

And then, just using that to
just balance my original bisque.

Nice. I'm not going to change
the props,

because originally that
lobster pot is designed

to go in judging chamber...
Straight in, with everything in it.

"Roasted Gurnard, Ocean Dwellers,
Ember Roasted Bisque,

"Chive Emulsion
and Exmoor Caviar.

"A dish inspired by the book Gully,

"which was written and illustrated
by South West author

"and fisherman's friend
Jon Cleave."

Here we go.
This is the book, here.

Gully. I can't say I'm aware
of Gully as a character.

Interesting moustache.

That's based on what you used to
look like, isn't it, Marcus?

I've had clays like that, yeah!

Right, gloves.

Andy starts prepping
the star of the show,

the gurnard.

It's great for fish soup.

OK. Not generally seen much
as a main element of a dish.

I'm curious to see how this
is going to sit on the plate

because it's one of those
Mediterranean-style flavour fish...

And they're butt ugly, as well.

They're a bit on the ugly side, yes.

Hence the reason
that's going in the pot. Yeah.

There it is...

He de-bones, fillets...

...and fuels the fire.

Didn't have this hot enough
last time,

so I'm going to get it raging.

His Ocean Dwellers of cockles,
clams and mussels are prepped...

...and introduced to the heat.

Get those bubbling.

So, these ones take
a little bit longer

because the shell's harder.

I'm just going to get them
straight on the coals.

Cockles are de-shelled
and pickled...

...and he also removes the shell
from the other ocean dwellers

to make them easier to eat.

Do you need anything?

I'm just cooking this fish, mate.

Going to cook it all the way
on there this time? Yeah.

How far away are you?

I reckon another two minutes
in there.

Yeah.

You have four minutes, Chef.

So, more butter, Andy? Yeah.

Chuck the butter in at the last
minute, get it nice and rich.

Is that something that Michael said?
Yeah, and that's..

I mean, with the lobster stock, as
well, it's absolutely beautiful.

Delicious, really nice.

Really good depth to it.

The gurnard is plated and
surrounded by the ocean dwellers.

One minute to the pass, Chef.

Thank you very much.

Exmoor Caviar sits on top
of the fish.

And then onto that, our sauce.

The bisque is decanted,
and salty fingers plated.

So you're putting the oil
in the sauce? Yeah.

When they pour it,
it's just going to split out...

So it all sits on the top.
Yes. Yeah, exactly.

Happy? Yeah, yeah. Really happy.
Really happy.

Put these in here.

Service, please!

Just watch out for Gully -
she pecks.

It's presented in a lobster pot
with the sounds of the coast.

Oh! Oh, wow.
GULL CRIES

Gosh. The smell of the sea.

Yeah.

It's very beautiful, isn't it,
in its bowl?

I do quite like the link
to the theme, as well.

Having the book here and seeing
how the chef's connected it.

And I like Gully.
I like the look of Gully.

This does need seasoning.

I just get the feeling
the chef's not tasted this.

Sadly, my first mouthful
was a very gritty mussel.

I'll persevere
because I'm a big, strong boy.

It's a great bisque -
it's just seasoning.

Suzie, what do you think? Do you
feel it's lacking a bit of salt?

I actually think this is delicious.

Maybe it's the first bisque
I've ever had,

but that's really delicate.

I don't need more salt with this.

Really? I get what you're saying.

Making it bisque is...is a
beautiful thing to be able to do.

If you get all the ingredients
working together,

it starts to come to life.

It's not something that you can
finish and just season at the end.

This, for me,
doesn't have those flavours,

the seasoning that you need
through the process.

It's such a complex soup to make.

It's just not been loved enough.

I love the texture
of the gurnard - so meaty.

Mm, it's a great fish.

I enjoyed the cockles.

Special shout out to the cockles.
Yep.

I love what this chef has clone
with the bisque with the chervil -

visually, that was gorgeous,
and also just in terms of the taste,

if you get a spoonful of that,
it really does add something.

But I'm having
to hunt out satisfaction.

It's rustic, it's rough,

and this is not a banquet dish.

It lacks the wow factor.

While our panel deliberates
on their morning's fine dining,

I'm going to catch up with them
to see if our regular judges

are being the perfect hosts.

Hello! Hi.

How are you, Suzie?
I'm having a great time.

Are they treating you well?
They are!

Is this one? Oh, I'm charming!

You are charming. Thank you.
Has he tried to eat your food?

Charming and very hungry.
That's the problem!

I will do that, sorry.
What's the kitchen like?

What are the chefs like now?
They're calm.

There's laser-like focus,

but they help each other
out at the pass,

they support each other while
the other one's doing the dish...

The reason I'm laughing is the
Great British Menu kitchen

has without doubt changed. Yes!

When I was here, the chef
on the other side

of the cooker was my enemy!
Oh, really? And help? Help?!

No chance!
Any standout dishes for anybody?

To be honest, it's been pretty
good quality so far, I'd say,

but there was one dish that for me
absolutely smashed out of the park.

Which one was that standout dish?

The scallop - the Radio head scallop.

On presentation, theming,
and then flavour.

There's some lovely flavours,
some great combinations,

but there are two dishes - one
incredibly beautifully executed,

well, well cooked,
beautifully seasoned,

and there's one that's just left
a bad taste in my mouth.

Ah! That is a shame.

I really loved the mushroom dish.

You know, The Gruffalo. That big,
fat Penny Bun in the middle

with the puree.

SUZIE: I know that you two don't
agree with me,

but I really liked the bisque.

Oh, did you? Yeah.

That's not a popular opinion,
but I loved it.

You don't have to agree with them!
Don't worry about them.

You're the only one
who's won an Oscar here, so...

You say whatever you like.

Very true, actually!

I've been practising
my Oscar speech.

So it was ten.

Was it a thrilling moment for you?

Oh, well, it was
unbelievable, really.

All of us believed that one of
the other films had won.

Ancl then, when they called out my
name, it was just really surreal.

What was better - winning an Oscar,
or being in the Great British

Menu judges' chamber?

It's not over yet!

Yeah, yeah. We'll see.

So far, this is better than
the Oscar, but it could go downhill.

I come bearing news
from the judges' chamber.

And let me tell you,
you boys are splitting that room.

They've all got
favourite dishes, and they

come from both of you.

There's a lot of love for the food.

Great! This is good.
Wow. Confident?

Yeah, yeah. Super confident.
This is my dish.

That's what I like.
Nick, feeling good?

Yeah, very good.
Crack on, gentlemen.

I'm proud of both of you.
It's beautiful. I'll be back soon.

Thank you. Cheers, Andi.
See you in a bit.

Andy has his
two best dishes to come,

and he's using the tallow
his Tomahawks have been aged in

for 60 clays

to cook his onions.

Right, they're going in the oven.

He gets his Tomahawks on the fire,

portions his overnight-cooked swede

and glazes with birch sap syrup.

Andy's dish takes its title

from the words shouted in
Aardman Animation's Early Man.

099v 099v 099v!

Oi, oi, oi. It's all happening.

You got a ten for this dish. Yeah.

I'm assuming, therefore,
that no changes?

I have changed zero.

This main course is key
for all the chefs

that come through this kitchen.

So, to score a ten must
have felt good. It's amazing.

It's been seven years of my life
just cooking on fire,

perfecting what I do,

and, yeah, it's stunning.

Ultimate validation of that hard
work and focus, really. Yeah.

I wish you so much luck. I really,
really do. Thank you, Andi.

It's such a beautiful dish.

I can't wait for them to try it.
Cheers. Thank you very much.

He substitutes the heart
of his onions for beef short rib,

and keeps an eye on his beefjus.

The potato fondant
cooked in tallow is ready

and his Tomahawk is constantly
being monitored.

So, what's so incredible about
Peter and The Wolf, for instance,

is the expressions on the animals.

Were you a big animal lover?

I've always loved animals.
I love watching them.

I can watch them all day,

and I love trying to figure out
what they're thinking,

what they're doing,
what they're feeling.

It's the eyes... Do you remember
the eyes on the duck,

and the eyes on the bird?

Don't talk about the duck.
It's heartbreaking.

Ancl the eyes in Peter, though.

I wanted them to be
the same as the wolf

because I wanted to show
that they're the same, actually.

They have this relationship,
and they are the same underneath.

Trapped creatures wanting
freedom, is that what it is?

I need you to tell me!

Honestly, I watch it every year.

I love it.
I think it's absolutely incredible.

Andy's serving first,

and many of his elements have been
kept warm and smoking over fire.

The Tomahawks go directly
onto the coals to finish

and he quenelles
the wild chervil chutney.

Is there anything you need me to do?
Yeah. If I give you the veg,

can you put the veg on the plate
and I'll carve the meat? Sure thing.

We're going to go
swede, onion, potato. Yeah.

Swede there? Yep. Perfect.

Swede is plated.

Onion...

The beef-short-rib-stuffed onion
is next,

while Andy carves the Tomahawk,

followed by the potato fondant.

Oh, my gosh. The smell!

Plates can go up, please.
Plates can go up.

Right, just be careful, everyone.

Just I'm coming over with hot coals.
Thank you.

Andy then positions
the Tomahawk over embers

to drive home the Stone Age theme.

Look at that!

And the beefjus is decanted.

OK. Andy. Here we go.
Thank you.

Right, service, please.

Thanks very much, guys.
Take it steady, please.

Well clone, Andy. Fantastic.
Happy? Yeah! Smells incredible.

And we've got a little treat
as well. Is that for me?

Snacks!

Wow.

That's a Tomahawk steak!

This is when the blind tasting
really falls away

because there's a chef with a
definite identity here, isn't there?

Oggy 099v 099v-

No, don't finish that off, OK?

This dish is inspired

by Aardman Animation's Early Man,

where the Stone Age tribe

take on the Bronze Age
in a football match.

The food celebrates
the method of cooking

that the Stone Age were
familiar with - fire.

I think that presentation
is brilliant.

Oh, my God. It's just stunning.

I love it.

The rosemary and the fat
hitting the coals, and the smell.

It's Stone Age, Flint stone heaven!

Oh, my goodness, I'm so excited,
I don't know what to say.

Oh, my goodness me.

For me, the meat is exceptional.

I think the flavour on the meat,
it melts in your mouth.

It's got just enough bite.

It's everything I would want
from Tomahawk steak.

That onion with the short rib in it
is just phenomenal.

For me, it's all exquisite.

But the standout piece
is actually the swede.

It's great.
Who would have thought?

I'm the son of a fruit and potato
merchant.

I've eaten a lot of swede
in my life,

but I've never eaten one
as good as that.

It just tastes like Christmas
and winter

and everything that is of the earth.

It's fantastic.

I absolutely love most
of the elements on this.

I'm trying the chervil chutney.

I'm not loving it
as much as I hoped I would.

I really feel that it tells
the story of the caveman experience.

This is a sublime piece of cookery.

Every single element of this dish
has been executed to perfection.

From the onion, the rib inside.

It's been beautifully braised.

It's sticky, it's sweet,
it's delicious.

The potato is just like
your best roast potatoes

that your nan used to cook for you.

But the beef and the sauce
is melt in the mouth.

This is a triumph.

Look at them,
they're like cave people.

They are, yeah. They are cave
people, look at them! Yeah.

You'd think you've never been fed!

With a lot to live up to,

Nick is making pastry
for his Crocodile Wellington,

adding green colouring,

and rolling,

whilst also keeping
an eye on his dessert.

Got my pastry to do.

I'm making my cheesecakes
for my hearts

to get them frozen,

and then I've got to build
my crocodile.

I've got to make it snappy!

Various parts of the crocodile
are moulded,

including sausage roll legs,

and the sausage meat-covered
venison loin,

which has been wrapped
in black pudding,

is ready for the pastry layer.

But, while distracted,

his artichokes and milk
for his puree have boiled over.

He'll just have to hope
it doesn't affect the taste.

Unflustered, he constructs
his crocodile before glazing.

Oh, there she blows.

There she blows.

The jolly green glory
that is the crocodile.

What's the most important
thing in here?

The cooking of this venison inside?

I think so. All the layers
being nice and even and sharp.

That cross-section
has got to look beautiful,

as well as from the outside.

Ancl then it's got to eat
beautifully as well.

It's not just about getting
it to look like a crocodile.

Well, it's taking shape.
I wish you so much luck.

Glory be to the green!

Into the oven she goes.

So, this is Savoury Crocodile -

venison loin Wellington

with sausage meat, pistachio,
apricot and peppercorn farce,

black pudding,
Jerusalem artichoke mash,

hispi cabbage,
and gherkin gravy.

Ancl it's inspired by the
illustration Quentin Blake drew

for Roald Dahl's 1979
Cook Book of an Edible Crocodile.

Quentin Blake, the absolute legend
of children's illustration. Mm.

Gherkin gravy sounds like a
Roald Dahl invention as well!

LAUGHTER

Nick blitzes his artichokes
with mashed potato and butter.

Yes!

And hispi cabbage is charred.

Thank you very much.

His Crocodile Wellington is done,

and he bastes with a mix
of gherkin gravy and colouring.

And eyes of quail's egg and olive
are placed in their sockets.

I think it's the eyes
that make him come alive.

Cashew nut teeth
are stuck on with the puree.

All good? Yeah.

Oh, gravy.

Never smile at a crocodile.

Andy bastes the hispi cabbage
in garlic butter.

Wow, this garlic butter
smells amazing.

Luckily for you, I can't remember
the rest of that song!

You have two minutes, Chef. Oui.

Diced gherkin and gherkin liquor
is added to the gravy.

Gherkin gravy? Gherkin gravy.

Best gravy on the planet.

The cabbage is seasoned and plated,
and gravy decanted...

Lovely. Thank you.

...and it's served
with the artichoke puree.

Here we go. It's beautiful.

Savoury crocodile.

Savoury crocodile. Service!

Service! In a while, crocodile.

Oh, yes!
It literally is a crocodile.

I love it. Wow.

That's fabulous. Absolutely love it!

Main course is done, boom! Woohoo!
Next!

Would you like a leg? OK!

Look at the cut through on that.

There you go.

Oh, that's beautiful.

Looked amazing.

Green splendour.

I hope they love it.

If they don't love it,
I'm going in there!

It's so fun.
The whole thing is so fun!

It's a lovely, bouncy stuffing,
isn't it?

It's not just
an ancillary afterthought.

Every element
of it is really wonderful.

Textures, flavours...

I think the idea is great.
It's beautifully made.

I'm just struggling a little bit
with the quantity of sausage meat,

and black pudding
versus the venison.

The venison is slightly lost for me.

Yeah, there's some quantity
issues with the venison,

but the venison that you do get
is perfectly cooked

and absolutely delicious.

For me, the thing that I love
the most on this plate

is actually the cabbage.

Ancl this - is this artichoke?

Jerusalem artichoke.

Those two things for me are sublime.

This is for eating, is that correct?

The pastry is really good.

It is green!

I don't like it.
It's not a puff pastry.

It's a type of pastry
that is there for the colour,

for the wrapping round.

Ancl so it lacks the lightness,
the flakiness.

You need some sunglasses to eat it.

It's just a bit bright for me,
but it is a crocodile.

Just to let you know,
I'm here as the judge -

I'm having more of a laugh.

These two are like,
"Oh, it's green, it's weird."

I'm here for a laugh.

And this... This is fun.
It is fun.

People would remember this.

It's pre-dessert time and Andy
is making marshmallow,

combining hot sugar, honey and water
with egg whites.

Had a bit of an issue with my
marshmallow earlier on in the week.

It didn't set in time, so I'm making
this extra specially careful

so I don't muck it up.

He pipes it into moulds,

pushes set lemon curd cubes
into the centre,

and they go into the freezer.

On the other side of the kitchen,
Nick's pannacotta

has come out of the freezer,

and he's prepping his ghostly
characters for his pre-dessert

inspired by kids' classic,
Trap Door.

How long are you going to be?
I'm pretty much ready.

I need at least five. OK.

True to form, Andy
brings the pyrotechnics...

Marshmallows are toasting!

...and Nick plates a lime jelly
worm onto his pannacotta.

Little ghosty bits
are being ghosty.

Andy's secret recipe of
smoked rum old-fashioned

is poured into mugs,
and, now he's done,

he helps Nick plate.

A meringue in that gap, if you can.

Marzipan monsters follow
the skull meringues.

It's due on the pass, please,
gentlemen.

Yes.

Put some eyes on the worm,
and I'll do the creme fraiche.

And it's placed beneath a trap door.

Service, please.

Beautiful. OK.

Let's go. Yes!

Thank you so much.

So, we've got Yum Yum marshmallows,

which is a marshmallow with
a lemon curd centre,

served with smoked rum
old-fashioned. Result.

This dish is inspired by
Horrid Henry and the episode

when he goes camping and toasts
marshmallows in the forest.

That's a lot of marshmallow to eat.
Mine's ice cold in the middle.

Is yours the same? Yeah.
So it's almost Alaska. Mm.

Mm. Love an old-fashioned.

Can really taste the smoke.

Sweet and lovely. Very good. Mm.

That is delicious. Pre-dessert,
that's a big drink to drink.

I didn't realise what this was,
actually, and I took a big swig!

Did you?
Thought it was a palate cleanser!

Horrid Henry was naughty, wasn't he?

That's naughty.
Yeah, that's naughty.

And then we've got the trap door.

Passion fruit pannacotta, meringue,

creme fraiche,
lime jelly and marzipan,

inspired by the children's
claymation program me Trap Door,

which I love.

Oh!

Oh, I absolutely love that.

That's so good.

I feel like I'm eating it
through a toilet seat.

You really get the whole
vibe of the cartoon

just by lifting that up.

It doesn't half taste good.

It's fantastic, isn't it?
Lovely, isn't it?

And it's really
got that citrus zing

that was missing with the first one.

The pannacotta is good. The
level of passion fruit is fresh.

That's great fun.

So let's hold up
which one we preferred...

Ten minutes ago you had that up!
It's been there for a while!

OK, that's unanimous.

So, this is our first
dessert proper.

It's If I Have Too Much Chocolate.

It's a chocolate layered bone,
smoked ice cream,

hazelnuts, birch sap
and wild cherries,

inspired by Pickles the Guide Dog,

a character in animated series
Creature Comforts,

made by Aardman Animations,

who loves chocolate so much
that she has to stop herself

from eating too much.

You know, if I have too much
chocolate, I get a bit fat

and I put on a lot of...
I put on a lot of weight!

Love creature Comforts. I love the
sound of those ingredients.

Smoked ice cream?

Yes!

One more to go. Come on.

Andy's tempering white chocolate,,

which is the outside layer
of his dog bone.

We all good to go on this thing?

Yeah?

He pours his smoked ice cream mix
into the machine

and pipes in chocolate feuilletine
for the next layer of his bone.

Michael O'Hare
absolutely loved this dish. Yup!

You've got a ten for it.

I'm assuming you're not
making any changes?

I've just made the shell
just like one mil thicker.

I know Michael said he thought
the thickness was fine.

Yes. But I'm just going
for a bit of safety.

I think I'm quite confident...

Quite confident? Very confident!
Very confident!

That's what I want to hear, darling.

Andy pipes a caramel centre
into the bones.

FREEZER BUZZER
Ice cream? Hell, that's quick.

And his smoky ice cream is done.

Chocolate ganache
is next into the bones.

A final layer of feuilletine
seals it,

and they go into the blast freezer.

Now, as a student of the program me,
I do know that

a couple of series ago, the winning
dessert was a chocolate bone.

So, of course, big shoes to fill.

Big shoes to fill.

Can I ask, what is a chocolate bone?

I know a bone is and
I know what chocolate is.

Well, imagine one made of the other.

And before you ask, no, I don't
mean a chocolate made of bone.

It's the moment of truth
for Andy's bones.

Right, this is where I need
to concentrate as much as I can.

And they're coming out a lot
better than they did midweek.

Oh! No cracks - came out perfectly.

So that's going to sit here,
warming up. They're perfect.

Oh! But he doesn't seem
to be as happy with his ice cream.

My hands are too warm, and it's
melting the ice cream in the bag.

Oh, this freezer...

It freezes, then it doesn't freeze.

My bowls aren't cold enough so the
ice cream's sliding everywhere.

So they go into the blast
freezer to get the treatment.

Is Andy starting
to feel the pressure?

A little bit nervous for dessert,

just because I'm really hot
and ice cream is very soft

because obviously I want it to be
a little soft serve.

It's literally like there's
nothing in it between us.

So I want to get
this...perfectly right.

Five minutes to the pass.

The ice cream comes
out of the blast freezer

and he drizzles
with birch sap syrup.

Nice. Happy?

Cocoa nibs are sprinkled.

This is all about flavour, this
dish, so I'm pretty happy with it.

Looks great.

Dried cherries and hazelnuts
finish it off.

Service, please.

Thank you.

Oh, Lordy!

Well clone. Thank you. Well clone!

Over to me. One down, one to go.

Thank you so much.

It's a bone.

It's a bone... And a collar!

A dog collar with no dog makes
it feel like it's a memorial.

Seeing as I'm only on one visit,
can I take that for my dog?

Yeah, of course.

Andy's refined that dish even more.

He's got the setting of his
ice cream right,

he's got all the little doggy
treats - it looks shiny, beautiful

and sharp.

I'm finding the ice cream
just a bit grainy.

It's not smooth. It is grainy.

The bone's deliciously rich,

but I was expecting that
crack of the chocolate.

Doesn't feel like it's been tempered
properly. It's just a bit soft.

There's no snap, granted,
but it is enormous.

It is massive.
Yeah, that is a big bone.

I have to say, I couldn't eat
all this. I couldn't eat all this.

It's not quite living up
to its promise, I think.

I'm not tasting any smoke at all.

You've got rich chocolate, there's
like a salted caramel in the centre.

You've got white chocolate,
then you've got the ice cream

that's also sweet with the birch
as well. Everything's so sweet.

I do love the inside of that bone.
It is good.

I think it is really lovely
and warming and delicious

and deep in its flavour.
I agree.

It's absolutely delicious.

I also like the grainy ice cream.

Yeah. It tastes very home-made.

Like my mum might have made it.

It's a good way of seeing it.
Yeah.

We should put your mum through
to the Great British Menu banquet.

For the last dish of the day,

meticulous chef Nick pours raspberry
and rose puree into his frozen

cheesecake moulds, and places
on the salted oat base.

I've got a bit more time now
to temper my cheesecakes

than I did last time.

So I'm really hopeful that this time
I can get it absolutely perfect.

Despite a slightly frozen
cheesecake, Michael O'Hare

scored Nick's dessert nine
in the week.

It's just execution
on the temperature,

and hopefully it'll be right there.

No frozen middles in the
judge's chamber. Exactly, yes.

Never hear the end of it, babe!

No!

Balloon Girl.

A glazed mascarpone,
raspberry and rose cheesecake,

blackcurrant pate de fruits,

and a chocolate and raspberry torte.

This dish is inspired
by Banksy's Balloon Girl,

and when it was shredded at auction,

then renamed Love in the Bin.

Nick plates his raspberry
chocolate torte

into moulds of the girl
holding the balloon...

...and his cheesecakes are adorned

with a raspberry and rose
mirror glaze.

Very interested to see how
the chef has recreated

such an iconic moment that involves
quite a lot of movement...

Ancl shredding. ..in a cheesecake.

Channelling his inner Banksy,

Nick sprays his tortes,
using a stencil.

Yes! And they're eased
from their moulds

with surgeon-like precision.

Sometimes those little ones
just need... Steady hands.

OK!

Rice paper topped with popping candy
is stuck on with white chocolate

and cut to mimic
the art being shredded.

Sorry, I'm going to just spin
it a bit.

Yeah. Five minutes, Chef.
Yes.

Go down...

Down... OK, that's fine.

Up a bit.

That's it, yep. Thank you.

He floats the cheesecake
balloons into their position.

You're happy with the way it looks?
Yeah, I'm very happy.

Yeah, it looks amazing.

I'm just going to spend
a couple of minutes tidying.

Oh, they look gorgeous!

The balloon string pate de fruits
complete the artwork.

OK, shall we do it? Yeah.

Service, please.

Thank you.

Well done! Oh, what a week.
Amazing.

Absolutely amazing. Well done!
Thank you!

Thank you.

Thank you.

I'm waiting for this
to start shredding.

I just want to get my
phone out and take a photo!

If it does that to me
without even tasting it,

that's pretty impressive.

It's absolutely stunning.

It's beautiful, and the flavours
for me are so unexpected.

Even the string is delicious. Mm!

It's amazing.

And then you've got the shredded
paper bit at the bottom

with white chocolate popping
candy on rice paper.

Yeah. It's good fun.

Got the beautiful raspberries
and the rose.

Just cutting through the
chocolate torte,

and then the popping candy and
the paper. What a fun dessert.

Definitely banquet worthy.
Yes.

You could see this at the banquet.
You could. It's so playful,

interactive. It's beautiful.

I think my only note would be,

could it be a motorised frame

and the dessert goes through,
and it all shreds into a bowl?

That's my only note.

If there's one dish out of today
that I think just ticks the box,

it's this one.

Really? To replicate
something from a piece of art

and put it into a dish and make
it taste good as well as look good,

that's a skill.

That's a skill.

What a week.
I mean, we got through it.

Yeah. Cooked the whole menu.

We can both hold our heads up high,
whoever it is that goes through.

The judges have scored
all the dishes,

and only one chef
can go through to represent

the South-West in the finals.

Welcome, chefs, to the judges'
chamber. How are you both doing?

Really good, thank you.
Yeah, very good.

Chefs, what a fantastic clay.

Great menus, great stories.

I would like to know which one
of the two of you cooked...

oggy 099v 099v-

That'll be me.

Outstanding. A ten for me.

Thank you, Chef.

The reason why
I gave that dish a ten

is because I look at it and think,
what would I do to make it better?

Nothing. Well clone, you.

It means a lot.
Thank you very much, Chef.

Who cooked Balloon Girl?

That was me.
Absolutely phenomenal.

It rocked us in here.

Every single element lived up
to that amazing presentation.

That's exactly what this competition
is all about.

You know, two titans like you
battling out and producing dishes

with such dazzle and inspiration,

with a skill - you are both immense.
Congratulations.

Thank you very much. Thank you.

As we didn't know
who cooked which dish,

we've given our scores
to Andi to tot up.

So, the winner
of the South-West region,

and going through to cook
at the national finals is...

TENSE PULSATING MUSIC

...Nick.

Congratulations. Well clone, mate.

Amazing.

Having been here before
and got so close,

yeah, I'm absolutely thrilled.

Andy, don't be disheartened.

This is, without a doubt,
one of the highest level

cooking competitions. You're
certainly one to watch. Keep going.

Thank you. Never give up and make
sure we see you back in the kitchen.

There's a lot more to come from me.
Promise you. Good.

Nick, I bet you're quite relieved.

I am, in a way, yeah, but I wouldn't
have been disappointed had I lost,

because I would have
lost to someone so good.

Suzie, thank you for being
such a wonderful...

What a pleasure. ..guest. It's been
lovely to have you here.

Please come to the banquet.

We'd love to have you as a guest.
Of course.

And Marcus, of course,
thank you to you.

You've enjoyed being back at Great
British Menu? It's been my pleasure.

It's been great to be back.

That banquet, if you get to it,
is a very special occasion

and I really enjoyed it.

Guys, thank you so much. Thank you.
Thank you very much.

Well done, both of you.

Consolation prize -
Marcus Wareing gave me a ten.

I can... I can die a happy man.

It's been such a hard week.

And, you know, I've been
through it once before.

Ancl to go through it again
and get it over the line,

it feels absolutely fantastic.

I will be back,

and I will bring more fire,
more smoke,

and I will get a dish
at the banquet.

A great day. Did it feel like
coming home? It did!

It was nice to be back.

Food - wow.

Two fabulous chefs.

Absolutely brilliant.

Why do you think it was
Nick that triumphed?

I'd say consistency, I think,
is what Nick had.

Nick's dessert for me,

I think that dish
will be on your banquet.

Nick seems to have won
all the courses,

except for that main,
because that Oggy Oggy Oggy...

It was a masterpiece.
It was beautiful.

Again, it ticked the brief,

and it's just a shame he fell short
on some of his other dishes.

But this is a cook to watch.

He'll be back.

Chef! Congratulations.
Andy!

Thank you. Mate, it's been an
outstanding week.

It's been an absolute pleasure.

I'm so pleased for you. Thank you
very much. You deserved it.

You have to get dish to the
banquet! I'm gunning for it.

Cheers. Here's to you. Cheers.
To the South West.