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.

That's amazing!

Of course, the chefs dishes must taste delicious.

I'm not giving out points

for confidence. Right?

But they must represent the theme too.

A roster of revered Great British Menu winners...

Snakes. OK, snakes?

...return 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.

So exciting!

It's day two of the Welsh heats.

Anything could happen.

Yesterday, after timing troubles...

Go, go, go'

...Simmie was placed last... Oh-oh.

...and went home.

The remaining three must now cook

again on our theme of British

animation and illustration.

Watch your backs.

And they're all returners, desperate

to stay in the competition.

I'd love a ten but I think that's a bit greedy.

Focused Mark is going all out this time.

The last bit is always hard, isn't it?

Youngest competitor, Georgia knows it's go big or go home.

Not yet.

And relaxed Westy has fire in his belly to take the lead.

Hot stuff coming through.

Amdani - let battle commence.

Lech yd da!

The three remaining chefs for Wales

must now compete over mains and desserts.

Mark is on 16 points and Georgia

and Westy are joint on 13 points.

The competition is heating up

but only the best two will get

to cook for the judges.

My main focus is getting to the Judges' Chamber.

I think I'll be able to do it.

It's just a case of head down, concentrating.

I can't wait to start cooking.

Not much in it, the moment.

So, new day.

I'm happy that I'm here cooking the main course.

Yeah, me too. just glad to get through that round.

Before the three chefs get settled,

I've got a surprise for them.

Hello, chefs.

ALL: Hello.

I've come to see you just to say hi.

But I also have a little bit of news for you.

Lorna has to be at her restaurant today.

Today, you'll be getting a brand-new

veteran joining us.

They are our very newest and most recent

champion of champions.

And one of the most extraordinary

chefs that we've ever had through

the doors of Great British Menu - Spencer.

Hello, Chefs. How are you?

Hello. Yeah, we're good.

Looking forward to judging your dishes.

So, I'll be looking for exact cooking.

Real depth of flavour, the link to the brief,

and your personality coming through as chefs.

So, I wish you all the best of luck.

Thank you. See you in a little bit.

Spencer Metzger is the head chef

at the Ritz's Michelin-starred restaurant.

And last year he won both the fish

and main course at the banquet,

as well as being crowned champion of champions.

I've been here before, so I know what it takes.

Spencer's a veteran, that was a real cu rveba ll.

Seems like a bit of a tough cookie.

When Spencer walked in, it was a bit of a shock.

I was a bit nervous because he's a perfectionist.

I'm looking for real perfection in their cooking.

I'm looking for textures, flavours,

their personality as chefs, different techniques

and most importantly, links to the brief.

With a new veteran to impress,

Georgia makes sure she's extracting

every bit of flavour from squab pigeons

for her dish based on a little green train.

The name of the dish is |vor's Delivery.

So it's inspired by Ivor The Engine.

Oh, Ivor The Engine book? Yeah.

Excellent, excellent.

Ancl there's an episode called Mr Brangwyn's Pigeons.

What happens is, the pigeons basically escape.

And Nor manages to simg them

down and take them back.

Tell us what's actually going on the plate.

So, on the plate, there'll be the squab pigeon,

different types of beetroots cooked different ways.

Black pudding puree, maitake mushroom,

which I'm going to cook in a Kome miso sauce.

I've never come across it before. Me neither.

So, it's an Asian-influenced sauce.

It's quite sweet and sticky and

when you reduce it down it just has a nice glaze.

What are you doing with the pigeon?

The pigeon, I'm going to roast on

the bone and then take off the breasts.

The legs, I'm going to make a little ragu.

Ancl then all the other trim I'm using to make my sauce.

Ancl what are you going for when you're cooking the pigeon?

I want pink. We look forward to it.

To get depth of flavour in her sauce,

she roasts the pigeon bones along

with leeks, onions, carrots and fennel seeds.

I'm hoping it'll try and show my personality a bit more

and the link to the brief.

Hopefully, it's not too safe.

Meanwhile, Mark is prepping his duck

and browning the wings to start a sauce.

It's the King's Last Feast, so it's

from The Tales Of Mabinogion.

So it's the old tales of Wales.

Like mythology? Yes. Right.

The one I'm doing is, erm, so the

king got hit with a poison spear and then he knew he was going to die,

so they got him to cut his head off.

It's all weird, so... It's all weird!

So they cut his head off.

They feasted for seven weeks with

the singing birds of Rhiannon

keeping him alive.

Ancl what he wanted was Bendigeidfran

facing France, protecting Britain.

With his head? just his head.

Just the head. just the head.

It's a jolly little tale.

Basically, it's aged duck.

Ancl that's going to be glazed with like a honey sherry vinegar glaze.

There's a little bit cumin and fennel

because they used them spices in medieval times.

Right. Of course, yeah.

Then there'll be a crispy duck skin disc on top.

Then with that, also are the duck hearts,

served pink, on a skewer and served

with red cabbage puree,

butternut squash and elderberry.

Are you worried about anything?

All of it, to be honest.

Because need to get them all perfect.

Good luck. Thank you.

Mark begins his red cabbage puree

adding red wine vinegar, red wine,

orange juice and sugar to give

it a sweet and sour taste.

I'm happy I'm here cooking the main course.

So my next challenge, get to the Judges' Chamber.

Westy, meanwhile, is mincing

chicken for his main course.

My dish is called Fox's Feast.

So, it's based around one of the

Roald Dahl books with Quentin Blake's illustrations,

Fantastic Mr Fox.

I'm dyslexic, so when I was younger,

reading books was quite a difficult task.

So Quentin Blake's illustrations

really helped to bring it all to life.

So this is quite a personal connection.

It certainly is.

I'm going to be doing the Fox's Feast,

a nice banquet with some chicken Kievs

some nice roast potatoes.

We're going to have a cauliflower cheese,

it's going to be stuffed with cheese sauce,

glazed up in some cider, some crispy chicken skin.

So it'll be a real feast for everyone.

Did you say stuffed with cheese sauce?

As you cut into the cauliflower cheese,

all the cheese sauce will be inside of it.

What's that in there? Is that...?

So, these are corn flakes.

So this is what I'm going to be putting my Chicken Kiev

through to give it a real sort of

different crispy element on the outside.

Do you think that's better than a

traditional kind of Panko crumb?

I certainly do. You get more of a crisp to it, nice and golden.

It's quite a nostalgic dish as well, isn't it?

I'm trying to sort of respect the original dish

but it's trying to up the ante so

that it's worthy of being at the banquet

That is quite a difficult thing to balance. Yeah, definitely.

It's a really hard task.

Westy browns chicken wings and makes a roux

for his traditional gravy.

From the feedback I got yesterday,

I'm really just going to try and dial the flavour up.

It's all going to be about pushing

the flavour as far as I can get it.

Next, he attempts to make a

banquet-worthy filling for his Kyivs.

So I just put my smoked butter in.

I've got two garlic cloves and my bouillon powder is going in.

Ancl I've got a whole truffle I'm

going to chop up and put in there as well.

He pipes his butter mix into moulds

to freeze and firm up.

So seems like we're all using poultry.

Birds of a feather flock together,

don't they?

In the battle of the birds, Mark is

cooking to stay in the lead as he

renders the fat on his duck before

roasting the crowns in the oven.

Then he turns his attention to his

duck crisps using a puree made from

duck fat, skin and tapioca flour.

Careful with the seasoning, that's number one.

And 'gust make sure temperatures are

right and everything's cooked perfectly.

He's also removing all of the fat from his duck hearts.

Mark is cooking The King's Last Feast,

from The Tales Of The Mabinogion.

He's putting the duck hearts on a skewer.

What do you think about that for a banquet choice?

A banquet, it could put people off,

and sticking it on a skewer might be

a little bit too much. A bit cheffy.

For her Ivor The Engine main,

Georgia has stuffed her squab crowns with herbs.

In my pigeons, there's thyme,

tarragon and rosemary.

I just want to penetrate the pigeons

with as much flavour as possible, as well.

So, Georgia's dish, |vor's Delivery,

does it sound like a fully formed

dish to you, this dish?

I question, how is she going to make

that a banquet-worthy dish?

It sounds a little bit like a

restaurant dish at the moment.

This is my black pudding puree.

So I'm just passing to get all of the graininess out

so I'm left with a nice, smooth consistency.

And on to Westy, Fox's Feast.

I do love a chicken Kiev.

And cornflakes, do you approve?

Because that... I'm not convinced.

I could be but I'm not yet.

Westy's making crisps using

the chicken fat and skin.

I'm juggling quite a bit at the moment,

so there's sort of bits everywhere.

They're all spinning plenty of plates,

as Mark purees one lot of butternut squash

while softening more with butter

and salt in the water bath.

Yeah, I've got a lot going on at

the moment cos it's all last-minute.

So I'm trying to get everything

together now, cos everything's finishing at the same time.

Ooh-oh.

He's a bit late and his duck-skin crisps are overdone.

And he's also got problems with his red cabbage puree.

So my cabbage got a bit grainy,

so I need to just cook it out more.

How's things going?

A bit of a push to get ready but

I think I'll make it, obviously. Yeah?

You got anything I can have a little taste of?

Yeah, there's a bit of a squash puree here.

What have you clone with this? just roasted it.

Roasted it and then pan - a bit of butter in the pan.

Bit of chicken stock and then just

bring it down, blend it.

I wish you the best of luck. Thank you.

Mark's puree was nice, it didn't

really blow me away, if I'm honest.

It was seasoned but I'm hoping that's not

the fireworks of the dish.

Mark's hoping his duck will be the main attraction.

He finishes it on the barbecue

to fire it medieval style and crisp up the skin.

Georgia adds lemongrass to her sticky Asian Kome miso sauce

and is preparing beetroot three ways,

roasted, pickled and pureed.

How are you getting on?

I've got my Kome miso made and my black pudding puree.

I've never seen this before.

I've made a dry caramel.

And then I've added soy sauce,

white wine and some sherry vinegar.

And then cooked that out and then 'gust

some lemongrass in the end.

Ancl I just want that to infuse now,

just to help with a bit freshness.

So I tasted Georgia's Kome miso.

I'll be interested to see how that works with the whole dish.

It could really be a highlight on

it or it could be a little bit odd.

In the kitchen, Mark checks

his second batch of duck crisps.

As Westy checks his chicken crisps,

which, unlike Marks, have come out perfectly.

Cheddar.

He moves on to make the cheese sauce for his cauliflower.

To cut through all the rich cheesiness,

he wanted to add a Welsh dry cider glaze,

so took a trip to Gwynt Y Ddraig Cider.

You all right, Drew?

Hey, Westy, how are you? What are you doing in the orchard?

I'm hoping you can sort me out with

the perfect cider for one of my dishes.

No worries, follow me. Wicked.

This is the Dabinett single varietal cider.

A bit of a medium dry.

So, how was that? It's absolutely delicious.

I don't think it's quite what I'm looking for.

Try some Orchard Gold, it's a little bit sweeter.

That one's amazing.

Although, I think maybe we need to

go down a bit more of a drier route.

There we are, Westy, try that one.

This one is bang on.

Really nice and acidic, nice and dry.

It'll really cut through the dish well.

That's the Black Dragon there.

It's so good, I'm going to have to go again, I think.

For his Quentin Blake-inspired Fox's Feast,

Westy is now making his Kyivs.

This is the mince, chicken, breadcrumbs, tarragon.

He forms the mince around his truffle-smoked butter.

Then coats them with flour, egg

and his crushed-up corn flakes.

So, the corn flakes add a much crunchier texture

than just using breadcrumbs.

I think they help elevate it a little bit further.

He firms the Kyivs up by chilling

and works on his gravy.

So, what we got going on in here?

So this is the Fox's gravy.

This is a stock made from duck

bones, chicken bones and turkey bones.

Added a bit of flour to it, cooked out a roux and added it.

So it's essentially going to have that texture and the flavour

of a traditional gravy that you'd usually have.

Westy's got some great ideas.

You know, it's real homely, nostalgic cooking.

I'm just hoping he's elevated it

enough to be a banquet-worthy dish.

As the countdown to service begins,

Westy stuffs his cauliflower

with the cheese sauce and gives it a final bake.

Georgia is browning her pigeons

and finishing her vegetables.

So I'm just passing my beetroot puree.

The nerves are kicking in now.

First to serve will be Mark.

He sets the scene with medieval

tableware and an enormous kingly head.

Well, I just need to finish the duck hearts,

carve the duck, and that's it.

Three minutes to the pass, Mark.

Oui.

Next, he carves his duck crown.

Happy with the cooking of the duck? I am.

He reassembles the slices back on top

so he can serve the duck complete.

Then brushes with a sherry vinegar,

cumin and fennel glaze.

They used to use that in medieval times.

Just little hint cos that's what they used to use to flavour food.

He begins plating the butternut squash and red cabbage purees,

then gently fries the duck hearts

before returning to his plates

to add the squash fondant topped

with the crumbs of his duck crisps.

Mark, one minute to go.

Oui. On time.

The elderberryjus goes into medieval-style jugs.

Then he soy glazes his duck hearts

and sprinkles them with popped barley,

sunflower and pumpkin seeds.

I'll follow you?

Watch your backs, guys.

Then just serve with it some Welsh mead.

So just remind us the name and the inspiration of the dish.

The King's Last Feast is from The Tale Of Mabinogion.

What do you think, guys?

It looks amazing. Really good.

There's definitely a resemblance to the head as well, I think.

Oh, I think he'll take that.

I'll take that one.

Good luck, Chef. Thank you.

What do you think, guys?

Yeah, I think it looks great.

Medieval banqueting vibes, you getting it?

It was certainly a spectacle.

So talk to me about the cooking, are you happy with that?

I am, it's nice and pink, rested,

the skin's crisp.

The duck, I think it's cooked quite nicely.

It's a little bit over, though.

I prefer a little bit more rare, myself.

I agree on that. It's just starting to go that a little bit.

Just a touch cotton woolly.

Ancl the duck hearts, do you think at

a banquet people would be happy to eat that?

I think so. I think it's important

to showcase cheap ingredients now.

What do you think about the duck hearts?

I really dislike the texture and...

They're under for me.

Yeah. Yeah.

The crispy duck skin, is that that element there? Yeah.

How do you think that's come out?

Not as I wanted.

It's a bit too thin.

I love the butternut squash puree, I think it's really creamy.

And the red cabbage is quite nice,

it's got a little bit of acidity to it,

so I think it breaks through.

Ancl if you're going to score

this dish, what would you give yourself?

Erm, I'd give it an eight.

Let's have some scores.

I'm going to give it a seven.

Yeah, I'd agree. I think seven.

Have some mead.

Lech yd da. Does that mean cheers?

Certainly does. Lech yd da. Lech yd da.

You OK, Mark?

OK, but I wasn't happy with my hearts.

Tell you what, though, it did feel like you're eating a medieval feast.

Oh, nice one.

Georgia will serve next and is assembling

her bird nesting box props for her smoked pigeon main.

What's happening there with the pigeon now?

So, I've just got a little bit of my sauce in, so I just want

to caramelise and glaze the pigeons in that.

She plates beetroot puree next to black garlic puree.

The squab breasts go into little bowls.

So I'm just adding my Kome miso into the maitake mushrooms.

One minute to the pass, please, Georgia.

Oui, Chef.

I might be a minute late.

The Kome miso glazed maitake mushrooms

and roasted beetroots are added to the plate.

Two-person job, this one.

As Westy and Mark start smoking the cloches.

Georgia, you're currently one minute over. Oui, Chef.

She spins on a ragu made from pigeon

leg mince and tops the dish off with pickled beetroots.

The name of the dish is |vor's Delivery

and it's inspired by Ivor The Engine.

The episode, Mr Brangwyn's Pigeons.

Right. Shall we go and taste it?

Good luck, Chef. Thank you.

All right, Georgia, are you happy with how it's all come out?

Yeah, I think so.

The smoke element will represent

the steam from Ivor The Engine.

OK. Let's start with the cooking on the pigeon. Mark?

For me, it's cooked perfectly.

Ancl we get that hint of smoke in it as well.

How do you feel about the cooking of the pigeon?

Is that how you wanted it to come out?

It's how I wanted it cooked, except the skin,

I wish I'd rendered a little bit more,

just for a crispier finish.

That maitake mushroom,

what do you think about that?

Maybe a touch too tough.

I wouldn't say it's tough, it's just...

It's just meaty. Meaty, I think.

Do you think that Kome miso works

well with the rest of the dish?

Yeah, I think the Kome miso works well.

Ancl the mushrooms help for a bit of earthiness.

Beetroot's quite earthy as well.

Ancl the ragu, is that how you wanted it to come out?

You happy with the seasoning in that?

I think it's a little bit on the salty side,

just a little under the next time.

Does it come together as a whole dish, a coherent plate of food?

I think it does.

The sweetness, smoke, pickle, I think goes well.

Ancl if you're going to score this dish out of ten,

what would you give yourself?

I think a seven.

Let's have some scores. I'm going to go with seven.

I would say an eight, good eight.

How was it? Yeah, it was OK.

I was happy with the cooking.

It was just the rendering of the

fat, it was just a bit chewy.

Well, the one I had, anyway.

Westy's the only one left to serve.

Watch your backs, really hot coming through.

He strains his duck-fat-roasted potatoes.

The Kyivs are deep-fried.

You look calm, cool and collected.

Luckily, as it's a big sharing sort of piece.

There's no plating. No.

I must remember that next time.

You've got two minutes to the pass, Chef.

Thank you very much.

He glazes the cauliflowers with his cider.

I'm going to top this off with a load of Parmesan.

Cos you can never have enough cheese.

Then we've just got some chives on top of it.

He starts filling the sharing bowls

with the chicken crisps.

Who doesn't like chicken skin?

One minute to the pass, please.

Yes, Chef.

Is there anything we can do for you?

Do you want to just pop those roast potatoes in there for me?

Finally, he decants his traditional gravy.

Thank you very much.

Oh-ho!

Feast.

We've got Fox's Feast.

This is inspired by Fantastic Mr Fox.

Ancl it's essentially the feast that

he cooked for all the animals,

stolen from the farmers.

It's definitely a feast.

To wash it all down, he serves more

of his Black Dragon Cider.

Right. Shall we go and taste it?

Let's go. Good luck, Chef.

Thank you.

So, obviously, this is a little bit

far from a classic chicken Kiev.

Do you think it stands up to the traditional one?

Yeah, I definitely think the filling

really adds a sense of occasion to it.

Ancl I think using the cornflakes

on the outside is a completely

different texture than people will be used to.

Georgia, what do you think about the Kiev?

It's different. It's really crisp.

Definitely a good idea with the cornflakes.

Ancl the cauliflower, you happy with how it's come out?

Yeah, really happy with the cauliflower.

Quite happy with how the cider glaze

has cut through the cheese as well.

We've still got a crunch, the cauliflower,

so it's not, like, overcooked. I quite like it.

Me personally, I want more cheese.

Ancl the chicken skin, are you

pleased with how that's come out?

I think maybe I want to go for a bit

more of a sort of hotter roast on it

to try and get some more caramelised chicken flavour onto it.

But overall, I'm quite happy with how crispy it is.

Potato with gravy a good thing?

Yeah. Yeah. Gravy's good?

Yeah. yeah.

Really sort of like a great, like, roast gravy?

Yeah, roast gravy.

Ancl if you're going to score this dish, what would you give it?

I give myself an eight.

Georgia? I think a seven.

I would go for seven as well, for this competition.

I don't think the roasties and gravy is...

...enough.

Lech yd da.

Lech yd da. Lech yd da.

Hello. Hello. How was it?

Are you happy? Yeah, really happy.

So, Spencer, he's obviously gotten

his dish to the banquet main

course, so he knows exactly

what sort of needs to be there for it to win.

What did you think of the overall standard?

I think the standard was actually really good.

But there's a lot of things in every

dish that everyone could have sharpened up, tweaked.

Dishes with potential? Definitely.

Right then, let's get these scores, then, see what we get.

Yeah. Yeah. Good luck. Good luck. Good luck.

At the moment, Mark is on 16, whilst

Georgia and Westy are tied on 13.

So, there was some great creativity

and personality on these plates,

which I was thrilled to see.

But all of you made mistakes,

which, I think you're probably kicking yourselves for.

So we'll start with Mark.

For your dish, The King's Last Feast.

I could see where you were going with this dish,

with the link to the medieval feast.

However, I wasn't fully convinced.

I think you could have linked the food slightly

more with the theme rather than

relying on the props themselves.

I found the duck was a little bit overcooked.

I think you could have cooked

it a couple of minutes less,

left it to rest and it would

have been much juicier and tender.

The duck heart I found quite rare.

Ancl I think cooking at a banquet,

a lot of people would have found

that a little bit difficult.

I think overall, it was a good dish.

However, it was just a few small errors in each part,

which you can easily rectify.

Right. Georgia, for your dish, |vor's Delivery.

It was a really nice presentation.

I really like the idea of the smoked

pigeon, which tied the brief together.

The cooking of the pigeon was really good,

it was really well-seasoned.

Really nice and pink all the way through, well-rested.

Ancl as you said in the judging

chamber, a bit more rendering on the breast

and you would have lost that little bit of fattiness.

The pigeon ragu, I found it a little bit salty.

Ancl to be honest, it didn't quite come together.

The mushrooms were really tasty

and the Kome miso came through.

However, I would have preferred

maybe a little bit of fruit on there,

something a little bit fresher

as everything was quite earthy and hearty,

and you might need that little pop of freshness.

Right. Westy for your dish, Fox's Feast.

I like the presentation at the pass

with your Fox's menu.

I thought it was a really, really good link to the brief.

The chicken Kiev, I was a bit

sceptical about the corn flakes on

the outside, to be honest with you,

but I thought they were crunchy and a really, really good effect.

I think if you're going to change a classic,

it needs to be better than the original.

I don't think this was.

The chicken mince on its own,

texturally, for me, just didn't work.

The cauliflower cheese was a little bit disappointing.

On the plate, it was a little bit

more like cauliflower with cheese sauce on top,

rather than what I think you were going for.

This dish, for me, had a lot

of potential and I think with a few

small tweaks along the way,

it could really score highly.

To the scores.

Mark...

...I'm scoring you...

...a six.

If you cook this again, I would say

you really need to look at the

cooking of that duck, particularly

that duck heart, which was a bit challenging. Yeah.

Westy...

"I'm giving You a...

"SEVEN.

I really liked the generosity of your feast.

However, as Spencer said, if you're

going to reinvent the classics,

it has to be truly fantastic.

And that didn't quite come off today.

But it's got loads of potential.

Ancl Georgia...

...I'm scoring you...

"SEVEN.

I really liked the way you approached this dish,

really, really lovely.

Well done, all three of you.

So next up, it's the sweet course,

which is music to your ears, you love sweets.

Love a dessert. Who doesn't like a sweet treat?

So, wish you all the best of luck.

Good luck, guys. Thank you.

It never gets easier, does it? No. No.

With Westy and Georgia level pegging

on 20, just two points behind Mark,

they start cooking their pre-desserts.

I'm actually very pleased, even if

it wasn't a high, high score.

I definitely have a lot to prove going into my dessert.

It's definitely my time to shine.

Very disappointed with six.

So, I'm two points ahead but I'm going into dessert,

so I'm not going to relax at all.

I'm going to give it 100%.

Seven for that course, I was really happy-

We're on to sweet, I've got some

great ideas and surprises. I can't wait.

Spencer will be blind-tasting the pre-desserts,

which won't be scored but they will

be used as a decider in a tie-break.

What I'm looking for in a pre-dessert is something light,

refreshing, to move me from savoury to sweet.

I'm just going to blend this.

Westy is making sorbet with strawberries and sugar stock...

So these are going to go in for 15 minutes.

...for his pre-dessert, based on a vintage popular ice lolly advert.

It's called Fab Thunderbirds Are Go. You're talking my era.

We've got a white, like a milk and vanilla ice. Yep.

Ancl then a milk chocolate layer as well,

and then hundreds and thousands.

And then underneath is...?

So I've got a beautiful strawberry sorbet.

So you've got quite a lot to do?

There's a lot of layering to go on and a lot of temperatures,

making sure all the layers are setting.

Getting everything set on time.

So that's my main worry with this, really.

Georgia is also using strawberries,

as she heats up, then chills down a puree.

Look at that. Is that meringue or just the whites?

Yeah, it's Italian meringue. Yeah.

So I'm in the middle of making a parfait.

So the title is Drwgan.

DFWgan?

Yes, it's an animation that was made by a nine-year-old girl.

Oh, amazing. And it's about a little bit of a horrible girl.

She wishes for a strawberry lollipop, but ends up with a giant

strawberry lollipop which squashes it.

How big is your lollipop going to be?

It's actually not a lollipop.

It's going to be an edible strawberry instead.

Oh! I'm going to make a strawberry parfait. Yep.

Get that set, and then I'm going to dip it into cocoa butter

and white chocolate and red food colouring,

to represent the strawberries.

Your main concern would be setting things? Yeah, just the setting.

She flavours her parfait with the puree, before piping it into

strawberry-shape moulds to set...

...then makes the coating for the outside.

So I've just added some red food colouring into the white chocolate

and cocoa butter, just for that strawberry colour.

Whilst Mark is making a mascarpone orange ice cream,

puffing up wild rice for his dish centred around another famous bear.

The name of fish is The Little Lost Bear.

Inspiration from Rupert The Bear. Love Rupert The Bear.

It's served in a glass. Fennel namelaka at the bottom.

Namelaka is a bit like a ganache, really, isn't it? Yes.

Orange ice cream, cardamom mousse around,

fennel pollen, puffed rice and a bit of grated orange.

Nice. Very sophisticated. I like that.

The dish really isn't too sweet, so you really get the hint

of the cardamom and just the freshness of the fennel.

Safety first.

Westy dips his strawberry sorbet lollies into liquid nitrogen,

which allows each coating to quickly freeze,

before a mix of condensed milk and vanilla, then into milk chocolate,

and, finally, hundreds and thousands.

Georgia's parfait is taking longer to set than she planned.

Not yet.

Mark surrounds his fennel namelaka, which is similar to a ganache,

and orange ice cream, with a cardamom mousse,

and tops with puffed rice.

And, finally, Georgia's parfait is set.

She must quickly dip it in the hard strawberry shell.

We have one minute to the pass.

Can't control my shakes.

Are your hands really shaking? Yeah.

Fantastic!

Oh, they look great.

What's the little atomizer?

Strawberry essence. Fantastic.

Little treat. Oh, nice.

I just think they look very impressive, actually.

They look quite creative, don't they?

Little bit of fresh juice on it.

I can smell it, actually.

Enjoy!

Definitely looks like a Fab. Yeah.

Mm.

It tastes like the real thing.

You've definitely got the textures in.

The flavour of that's really good, isn't it? Yeah.

You cut that down by a third... Yeah.

...it'd be the perfect size. So it's more like three bites?

Three bites... Yeah. ..and you'll be refreshed.

Nice and refreshing. Yeah, it's refreshing.

The outside was quite nice, how that was really thin and crisp,

but the inside, I just feel like it needed a little bit more strawberry

and also put some real strawberries in here so I can smell them.

These were nice cos they were real. Mm.

It's really cute. Can I have the scarf?

I like those little... Little crispy...

...crispy rice. Crispy rice and the orange is lovely on top. Yeah.

I just think that the bottom layer should be a lot firmer

and then less of the foam because the foam's kind of broken down.

That's what's left us with that kind of soupy texture.

That's really nice - sweet-savoury kind of element.

Yeah, that's what I went for, gone for like a crossover,

rather than more sweet.

Would you rank them in order of preference? Yeah, definitely.

So, number three? Number three is this one here.

Little Lost Bear.

Ancl then my second one will have to be this one.

Be Careful What You Wish For.

Ancl in first place will be this one.

Fab Thunderbirds. Which I thought was fab.

Do you think you can work out who made which? Erm...

I'm going to say that...

...Georgia made that one.

I would say Westy made that one.

And Mark made that one.

Absolutely correct. Oh, good.

THEY LAUGH Well done!

It's time for the dessert course - the final course -

and with Spencer's high expectations and scores this tight,

anything could happen.

Mark is just two points ahead of the others

as he decants his raspberry sorbet before getting it in the chiller.

I know he's looking for perfection,

so I'll have to just make sure every element is nailed.

I think with this brief, the chefs can really be creative.

I'm looking for lots of different textures, different flavours,

and something to make people smile.

Let's crack on.

Westy's definitely got that in his mind as he begins

some party classics for his dessert.

This is for my ice cream.

So I've got milk and cream...

...egg yolk and sugar,

Then I'm moving on to make my cake batter.

So I've got my butter going in and I've got my sugar,

and then I'm going to be putting those on to mix.

He mixes in the eggs and flour, then pipes it out to bake,

as Georgia prepares some cherries.

So I've just placed my cherries with some sugar, lemon zest, juice,

and cherry puree into a vacuum-packed bag.

I just want to macerate them as long as possible.

And Mark adds sour dough to blitz with milk for a parfait.

The name of the dish is Honey Sandwich, My Favourite.

The inspiration's from Ben and Holly, Little Kingdom.

I watch it with my daughter, but we watch it... Oh, right.

...in Welsh, so it's Mari and Ben.

The episode I'm pulling this from is when the king doesn't know

where his honey comes from. Right.

So he has a honey sandwich and then the children ask him,

"Do you know where the honey comes from?" He says, "From a jar."

And then the story then goes through how it's made.

And there's just a lot of bees everywhere.

How is this going to work on the plate, then?

So I'm doing a take on a honey sandwich.

So I'm doing a sour dough and honey parfait.

Sour dough and honey parfait? Yeah.

It sounds interesting. So the bread element will be a honey tuile.

So that'll be the sandwich-y part? Yeah.

And then in the middle is the...?

So, the honey parfait.

To go with the honey sandwich, there's raspberry crema,

raspberry sorbet, fresh raspberries.

Then I've got a bit of crispy raspberries just for texture, again.

And some flowers to finish.

There's a honey pates de fruits.

Pates de fruits - like little fruits. Pates de fruits, yeah.

Yeah. Almost like jelly sweets. Sounds really interesting.

You've got a lot going on, haven't you?

Yeah, a lot going on. ls honey quite difficult to work with?

It can be quite difficult because obviously you've got

to balance out the sweetness.

I'm going to let you get on with it, my darling,

because you clearly have a lot of work to do. Yeah.

For his honey pates de fruits, he heats up elderflower cordial,

honey, glucose and water, then pours it into bee-shaped moulds to set,

as Georgia is heating up milk and sugar.

So next I'm making a plain ice cream base,

which I need to get into the blast chiller to set.

Hey, Georgia. Hi, Andi.

You in your happy place? I'm in my happy place, yeah.

What is the title of your dish?

Nuts In Space, and it's inspired by an episode from SuperTed.

Uh... SHE LAUGHS

SuperTed? Yeah, the bad guy takes the nuts from the parrots,

and then SuperTed's there to rescue and bring them back.

I don't think those pirates will have any more trouble, Spotty.

Oh! I hope not.

So how is this going to end up on your plate?

So I'm make an toasted almond ice cream with macerated cherries,

a cherry puree, and then I've got aerated chocolate

an almond tuile and little frozen pieces.

So there'll be a cherry juice that I'll drop into liquid nitrogen

and a vanilla espuma that I'll also drop into liquid nitrogen.

Like the sound of this, Spencer?

Yeah, I love the sound of the flavours.

I think they'll work really well together. Can you see it? No.

I cannot see it at all.

I basically want the feel of like you're in space.

Well, I hope it works out for you. Remember all the timings

and the settings and the temperatures, please. Yes!

Thank you.

Georgia continues by roasting almonds.

On the other side of the island, Westy's filling Paddington suitcases

with popping candy and crispy orange,

splitting eggs and melting chocolate for a mousse.

My dish is called Happy Birthday Paddington.

Of course, we're all here at the banquet,

we're celebrating Paddington's... 65 years!

...65th birthday.

I know. He doesn't look a day over 12, though, does he?

He's looking good. So I'm going to make him a birthday cake.

His favourite thing - a marmalade sandwich -

is going to be hidden in the middle.

Right. Cos where does he keep his sandwich? Under his hat.

Oh, so it's a hat cake? So it's a hat cake.

Look at that. In the middle, I've got a sponge.

In the middle of that is a beautiful marmalade that I've got,

which has some whisky through it as well.

So it's orange and whisky in the middle.

Yum!

You've got a really rich chocolate mousse around the outside.

That's then set in the shape of a hat.

It's then sprayed with an orange and chocolate butter on the outside.

Then it's served with a marmalade ice cream on the side of it

and all the little treats in the box.

What do you think about a whole cake?

Yeah, banquet-y, if that goes down in the middle...

Obviously, you said it's going to look like a hat,

so I hope it does.

Anything you're worried about? Setting, as always!

Me and the blast chiller are going to be best friends today.

I've got my white chocolate and my cocoa butter

going in for my flocage.

Westy plans to spray flocage, which is a velvety coating,

on the outside of his cake.

Once melted, he colours it red,

and his mum has been knitting again.

My mother crocheted this, turned up in the post

as a little good luck sort of surprise.

Mark adds his milk and sour dough paste to a honey Italian meringue

mix for his parfait, before chilling it in trays to set.

He then start spreading tuile mix into silicone moulds.

I'm doing the honey tuiles.

So that'll be the bread element and the texture

for the honey sandwich.

The tuiles go in to bake for just three minutes,

and he sieves a raspberry puree, egg and sugar mix for a crema.

He created the dessert after being inspired by watching

Ben And Holly with three-year-old Poppy-Nell.

Yeah, it's been nice to base a dish on my daughter's

favourite cartoon, really.

SHE CHATTERS HAPPILY

Ah! Ah...

Do you want to make a honey sandwich? Yes.

Yeah? SHE CHATTERS

Thank you. Thank you.

A little bit more, Poppy.

Do you want to try the honey sandwich?

Mm, mm, mm!

Is it nice? Yes.

Do you want to try Dad's version for the competition?

Yes.

Is it better, Poppy?

Yes...

I love my daughter but I'm glad she's not one of the judges,

or she wouldn't put me through.

TIMER BEEPS

Back in the kitchen, Mark's checking the tuiles.

One minute.

As Georgia whizzes up her roasted almonds...

This is my toasted almond butter that I'm making for my ice cream.

Westy's sponge is baked...

Hot stuff coming through.

Hot stuff!

...as Mark's tuiles are finally ready to be cut.

Yeah, I'm happy with them.

To cut them, I had to just cook them three quarters of the way,

otherwise they don't come out the bowl, so then you can't cut them.

Hi, Mark. How's it going? Uh, going good.

Are these your honey tuiles? They're my honey tuiles, yeah.

They look good. And what have you got here?

So this is the raspberry crema.

It's not quite finished,

just needs whipping slightly after, just to get it nice and smooth.

Looks like you're on track, then. Well, hopefully.

It's the last bit, it's always hard, isn't it?

You've got to give yourself an extra minute or two than what you think.

Yeah. Because that last minute, it just goes so quick.

Yeah, it goes so quickly. But I wish you the best of luck.

Thank you. And I hope it goes really well. Thanks.

He needs to get his timings right, make sure the plate's ready

and bring it all together at the end, so it doesn't melt.

In the kitchen, Georgia has melted chocolate, cocoa butter

and vegetable oil together,

and now sprays it into a container to make bubbly chocolate,

whilst Westy is adding Paddington's favourite ingredient.

So this is marmalade going in the ice cream.

It's delicious. The ice cream is delicious.

He puts more into the middle of his cake,

which he's cut to resemble a marmalade sandwich.

How's it going on, Westy? Yeah, not too bad.

I've just taken my marmalade ice cream out of the ice cream machine,

added my whisky and orange marmalade through it.

So...you can have a taste if you want?

Yeah, please, would be lovely.

Next to the cake, you'll have a nice jar of marmalade ice cream,

so people can just scoop it on, straight onto their cake.

I've tasted Westy's ice cream and it was really good.

The crucial part of this dish is in making sure

that the balance is right and the ratios are correct in the cake.

I'm just hoping he can pull it off.

With the most elements to do, Georgia is whisking eggs and sugar

for her vanilla espuma and making almond tuiles.

So I'm going to beat butter and caster sugar together

and then I'll add in the ground almonds, flour,

and a touch of amaretto.

Her inspiration is SuperTed, and when she was practising back

at Home restaurant in Penarth,

she had a visit from SuperTed creator, Mike Young.

So what inspired you to write SuperTed?

I was baby-sitting a little boy who was two years of age,

and he was afraid of the dark and he'd been crying.

I was up and down the stairs several times and the third time

I went up there, I had a tea towel in my hand.

And so I tied it around the teddy bear's neck

and I said, "This teddy bear is also afraid of the dark,

"but when he whispers a secret magic word,

"he changes into SuperTed."

Ancl so night after night, I told him these SuperTed stories.

That's amazing. And SuperTed is now 40 years old.

Georgia creates her dessert for Mike to have a taste.

This is where I'm at so far with my dessert.

Would you like to give it a try?

It looks really too good to eat.

Mm! It's delicious.

Were there any tips that you can give me to add to my dessert?

How about sprinkling a little bit of SuperTed's cosmic dust?

That's a great idea. Thank you.

How's it going, Georgia? Yeah, all good.

My aerated chocolate has just come out.

Go for it. Thank you very much.

So I just want it to melt in the mouth.

I want to just pop it back to the freezer,

just so that it goes really cold.

You're up first, aren't you? I'm up first, yeah.

I still think I'm a bit concerned of how this dish

is actually going to come together.

I think that's going to be her skill as a chef, really,

to bring all of those parts together into one dish.

I'm hoping that she can create a beautiful plate of food.

To give the feeling of space, she takes Mike's suggestion

and sprinkles cosmic dust on the pass.

Then, with service imminent, she finishes her ice cream.

So I'm just adding in my almond butter

and I'm going to pop it on to blitz.

Mark cuts his parfait into sandwich-sized triangles.

Everything's last-minute.

And Westy layers up his chocolate and marmalade sponge hat cake.

Oh, this is a risky game.

Just before she starts building her space dessert,

Georgia drops a cherry puree and vanilla ice espuma

into liquid nitrogen to create space rocks and snow.

Georgia, you've got five minutes to the pass, please. Oui, Chef.

Into the bottom of the bowls goes the toasted almond ice cream.

What you putting on now? So I've got a cherry puree.

You happy with everything? Yeah, I am. Yeah.

Some macerated cherries.

Ancl that's aerated chocolate?

Yeah, to represent moon rocks.

I mean, there's only a few people that know what goes on in space.

Well, SuperTed's one of them, isn't he? Yeah, he is.

Two minutes to the pass, please, Georgia.

She places on the almond tuile and adds a large spoonful of both

the vanilla espuma and cherry snow.

I'll be up in one minute.

More tuiles are added with edible SuperTed stickers,

and she serves wearing that cape.

SuperTed!

AN DI CH UCKLES

And I do have a present for you guys, too.

One each.

One each. Oh, you're too kind.

We're all superheroes.

So the name of the dish is Nuts In Space.

It looks very good. It looks fantastic. Good luck, Chef.

I love the look of this. It looks amazing.

Shall we see what it tastes like? We certainly should.

So, Georgia, how do you think it's come out?

The presentation was what I was after.

I wanted it to be almost space-like, with moon rocks

and different shapes.

The almond ice cream seems to be, like, the centre part of the dish.

Yeah. Do you think that that flavour's come out enough?

Yeah, I think it's got a really good flavour,

a nice toasted almond flavour.

What about that almond ice cream?

I like it. It brings a nice taste to it, brings everything together.

Good texture? Good texture as well, there.

Ancl do you think there's enough cherry on the plate?

Yeah, I think there's enough cherry on the plate.

I just wanted to... Enough to break through the denseness

of the almond ice cream.

I love the acidity that's in them.

I think they really play a big part in the dish in cutting through

the richness of the chocolate.

Ancl the aerated chocolate?

It's always a bit nervous doing things like that.

You can never tell with the temperature of the room,

but I was really pleased, it melts away in the mouth.

We've got the vanilla snow and the cherry snow.

What do you think about those elements?

I quite like the temperatures on it, where you get those bites

that are cold and the crunchiness from it. Mm-hm.

Do you think that this is enough to get you through?

I hope it's enough to get me through.

Obviously, we're all really close on scores,

so I really went all out with my dessert.

Ancl if you have to score this dish out of ten, what would you give it?

I'd love a ten but I think that's a bit greedy.

But maybe nine.

What would you say, Mark? I think it could be a nine.

I'm going to give it a ten. I think it's really good fun.

She smashed it, I think. She did.

That was really nice. I think it was bang on.

It's over to you guys now, I can chill.

It's Mark next and he's tweezing on the honey

pate de fruits bees.

What have you done to your bees?

I've just put a bit of coloured sugar, so black on top

to make it look more realistic. Yeah.

He creates a sandwich using his tuiles and parfait.

It looks very cute.

Mark, seven minutes to the pass, please.

I'll be ready in two. Early!

He needs to get the timing just right -

as serving too soon might mean the parfait is still frozen.

You're happy with everything so far? I am.

That's the one I think is going too soft.

Raspberry crema is piped into honey pots,

followed by the raspberry sorbet.

Is that frozen raspberry? Yeah, just for freshness.

Very crispy.

And it's finished with edible flowers.

Remind us the name and inspiration of your dish, please.

So, Honey Sandwich, My Favourite.

The inspiration from Ben And Holly, Little Kingdom.

Fantastic. Let's go. Good luck. Thanks.

So what are your first thoughts, visually?

I think it looks really elegant.

Very pretty. Shall we see what it tastes like, though?

Certainly. Yes, definitely.

Mark, what do you think about the texture of the parfait?

Are you happy with that?

Yeah, I'm happy with the texture of the parfait.

But I think about three more minutes...

"would have just been perfect.

To freeze more or defrost more? No, defrost more.

You know, it's just hard with the timing.

So I go too early, too much, or too early,

it could be too soft.

It's a sour dough honey parfait, which is a very interesting idea.

Yes, it's slightly grainy.

Ancl the tuile, are you happy with how that's come out?

Yeah, happy with the tuile, a nice crisp to it,

brings texture to the dish.

You think there's enough honey in there?

Yeah, it's hard to get a lot of honey out of the tuile.

It's just there for, you know, for the sweetness.

Tuile? I think it adds a nice bit texture to it.

Don't think you taste too much honey in it.

What did you think about the sorbet?

I think the sorbet's lovely. Yeah. It's really fresh.

The honey pate de fruits, are you pleased with how that's come out?

Yeah, it came out as I wanted. It's just there for a bit of fun.

Can you taste enough honey in the dish?

Yeah, I can taste the honey without being overpowering.

And, Mark, if you had to score yourself, what would you give it?

Eight.

I'm going to give it a seven.

Yeah, I think a seven as well.

Maybe just a few tweaks to help balance everything together.

Hello, sir. How's it going? Are we happy?

Uh, yes and no. It's just the temperatures.

Two more minutes, it would've been all right.

It's a tough one, isn't it? Yeah.

Westy now gets his chance to impress and win a place

cooking for the judges as he starts to de-mould

his chocolate mousse hat cake.

It's good that blast chiller. Almost too good.

He tries to smooth out the bumps, then gives it another quick blast

in the chiller before spraying it with his Paddington Red flocage.

It's definitely red, isn't it?

The ice cream is quite soft as he layers it in jars

with lots more marmalade.

You happy with everything? Yeah.

Is that Paddington's hat? It certainly is Paddington's hat.

And the room is darkened to light the candles.

So this is Happy Birthday Paddington.

It's a birthday cake for Paddington Bear on his 65th birthday.

One, two, three.

So, "Penblwydd Hapus, Paddington.

"Mwynhewch eich brechdan, oddi wrth, Westy."

HE LAUGHS

That means "Happy Birthday and enjoy your sandwich."

Finally, he cuts into the hat cake to discover if his marmalade

sandwich centre has worked.

Marmalade sandwich.

Then serves with the ice cream

and popping candy and crispy Orange garnishes.

Shall we go and have a taste? Fantastic.

Good luck, Chef.

So cake, ice cream.

Sprinkles! Sprinkles.

Tell me, how do you think it's all come out?

It's not quite gone how I wanted it.

Just two little bits, really.

One is the...the sponge.

I think it's a touch over-baked,

and the ice cream, really.

I wanted it to hold up a lot more by the time it was tasted.

Let's start with the ice cream.

Well, it's not an ice cream any more.

The marmalade between the layers... Yeah, wouldn't...

Didn't let it set. ..set. I'm gutted for him.

The chocolate mousse, are you happy with that?

I think it's really nice and smooth.

It's quite rich in taste and I think the marmalade

cuts through it really well.

The chocolate mousse? Yes, texture is really nice.

It's just very rich.

So maybe a bit more sponge, less chocolate mousse.

Ancl let's talk about the ratios inside the cake.

Do you think they've got the right amount of sponge to mousse?

I'm thinking, yes, but now I've tasted it again,

I think maybe adding a crunchy layer as well,

maybe some feuilletine layer.

Something just so there's a bit more of a bite inside of it.

Ancl if you have to score this dish out of ten,

what would you give yourself?

Uh, I'd give it a seven.

I absolutely love it, but I just think there's some room

for improvement on it.

So how would you score it, Georgia?

I think I'd score a six.

I mean, I love his idea, but everything's just a bit off.

I agree. I'd give him a six.

Hey. Hello. Hello. How's it going? OK?

Oh! Yeah, not too bad.

Are you HAPPY?

Uh, a couple of things I sort of want to work on with it.

I thought it was a really fun plate of food.

Dessert course, Spencer. How you feeling?

Yeah, I think dessert course can be quite difficult, can't it?

Especially in this kitchen. Right.

You know, you're cooking out your comfort zone.

Different environment, temperatures, time's an issue.

The chefs all had great intentions.

However, I think there was a few mistakes which really let them down.

And the scores are so close. They're so tight.

So you've got a big decision to make, some scoring to do.

Big decision.

Shall we go get some scores? Let's go. Yeah, definitely.

Good luck. Good luck. Good luck.

Mark is currently on 22, and Georgia and Westy are tied on 20.

The dessert course is famous for creating challenges

for our chefs, and today was no exception.

So, Georgia, for your dish Nuts In Space,

your SuperTed dish lit up the room when it came to the pass.

The almond ice cream really was the star of the dish.

It had a great texture and an amazing almond flavour,

so, well clone.

Your almond tuiles were crisp and delicate.

Your aerated chocolate, the flavour ancl aeration was great,

but I just feel it could have been a little bit colder.

The cherry puree was well-made, but the cherry snow,

to be honest, I think you could lose this.

It didn't really add anything.

It just melted away and made everything at the bottom

a little bit soupy.

You should think about the way you layer the dish up,

just to make it a bit more visually striking.

Mark, for your dish, Honey Sandwich, My Favourite,

you hit the brief bang on.

Your honeycomb tuiles were crisp, delicate and well-made.

The raspberry sorbet was smooth and had a great flavour.

The big issue on your dish was the parfait.

It was slightly frozen in the centre and it melted very quickly.

The sour dough made it quite grainy and a little bit unpleasant to eat.

The little pate de fruits bee was a great idea,

but unfortunately they just didn't look like bees.

Ancl they also tasted a bit gritty.

Your dish was inspired by honey,

I just couldn't taste it enough.

The raspberry overpowered that delicate honey flavour

and just made everything slightly unbalanced.

Westy, for your dish Happy Birthday Paddington,

I did love the concept of the birthday cake,

but, unfortunately, you didn't deliver that wow factor

that you promised.

I was worried about the chocolate and the marmalade,

that it wouldn't be harmonious, but it actually worked.

Unfortunately, the sponge was overcooked.

It was dry and crunchy, which you yourself said.

The ratio of mousse to cake I feel wasn't quite right.

There was far too much mousse on the outside.

The ice cream - had an issue with the setting.

It didn't hold, and to be honest, I didn't think it needed

so much marmalade going through it.

The execution of this dish let you down today,

and it was such a shame because it's a great concept

and it really could have been a show stopper.

And so, to the scores.

Mark...

...I'm scoring you...

...six.

The inspiration for this dish is lovely, but if you deliver

a honey dessert, then it really needs to sing

with the flavour of honey, and it just wasn't really there at all.

Georgia...

...I'm scoring you...

...eight.

I just feel like you showed up on the dessert course,

and I'm just really happy for you.

Thank you. Really great.

Westy...

"I'm giving You a...

...six.

So that means Mark and Georgia are both on 28 points.

And, Westy, I'm sorry, but you'll be leaving us today.

Well done this week.

It's been fantastic having you in the kitchen.

Such a lovely, lovely energy.

Thank you so much. Thank you.

Westy, commiserations.

Guys, congratulations. Thank you. Thank you.

And thanks very much. Thank you so much, guys.

Thank you. Thank you. Thanks.

All right. Well done.

You two have got a lot of work ahead of you. I know, yeah.

Tweaking, as well, by the sounds of it. Yeah, definitely.

I can go have some rest. Take your shoes off.

Put your feet up.

To get this far, I'm just so overwhelmed.

Me and Mark, we're both strong chefs.

We're both on par with our scoring.

I just hope that I can get all the way and represent Wales.

I'm really excited to go cooking for the judges tomorrow.

Having a six off Spencer, we're going in tomorrow tied with Georgia,

so I'll do little tweaks and hopefully go all the way and win.

I'm feeling disappointed.

I feel as though I've done myself proud.

I cooked some great food.

I'm just going to have to have another crack at it again.

The judges are really going to have a tough time tomorrow.

They're both neck and neck.

I just hope they both cook their socks off.

Next time, Mark and Georgia push their cooking to the limits...

Oh...!

Oh, no.

...as they try and impress our judges...

So good! Loved it.

...and get through to the finals.