All language subtitles for Great.British.Menu.S18E27.The.Finals.1080p.HDTV.H264-DARKFLiX

It's the chefs' last chance
to get on the banquet menu.

With truly exceptional dishes
inspired by Dennis the Menace

to Bananaman, from Banksy's
Balloon Girl to the BFG,

it really is going to be a cracker.

And with the voice of Mummy Pig
from Peppa Pig guest judging,

let's hope everyone
behaves themselves.

Hi, nice to meet you.
I'm Dennis.

Hey, Dennis.

You've grown!

It's time to decide which chef
will cook the dessert course.

Last course. One spot left.

It's going to be a hard clay today.

Months of experimentation,
creation and practice

all come down to this...

That is insane!

...the final chance to
get a place at our banquet

at Brighton's Royal Pavilion,
honouring British animators

and illustrators in the year
of Paddington Bear's 65th birthday.

Prepare to be amazed!

After Avi won the starter
with his Gruffalo-inspired

scrambled snake, and Nick,
the fish course with his

Radio head album cover,
Moon Shaped Pool,

yesterday, Tom's Desperate Dan
Cow Pie saw him triumph in the main.

I can't believe that,
it's unbelievable.

All three have high-scoring
desserts, but they're up against

five other chefs who are now
even more determined to win.

Of all the dishes that I would want
to the banquet, this is the one.

This is now my third attempt.

The second time
I've been in the finals.

I need to get a dish at the banquet.

This makes me seriously worried.
Yeah.

Our expert judges are expecting
nothing less than perfection...

It's just amazing.

...as they are joined by Morwenna
Banks, an actor who's voiced

many of our best-loved animated
characters, to help decide

which of the eight dishes
would be the most exceptional finale

to our banquet.

I have never come across a clay
where this has come down

to being so, so close. I just don't
know how we're going to do it.

Honestly. We're in trouble,
aren't we?

The pressure's on today.

There's only one more slot
in the banquet.

Last opportunity so,

just got to give it
absolutely everything.

Big day today. Dessert.

We all want that last space,
don't we?

There's definitely a little
added pressure today.

A bit more tension.

Nervous, yeah. I'll be excited
when this one's over.

Deciding the final chef
at the banquet are our judges -

Michelin starred chef Tom Kerridge,
restaurateur Nisha Katona

and off-menu podcaster,
comedian Ed Gamble.

We've got our main.

Menu is really shaping up.

The guests are in for a super treat.
Yeah. But it is dessert clay.

Do you remember Avi's spheres
from the Clanger dessert?

Ancl I'm hoping Mark can do
something special as well.

Get him right up that leader board.

Yeah. But let's not sideline
Tom again,

even though he got main yesterday.

Who got the best score, then,
from the judges' chamber, you?

Yeah, I think I got
a perfect for 40 for that one.

So I'm gunning for it,
to be fair.

I got 35,
but I'm changing mine.

Why? That's a great score. It wasn't
40. It's not good enough.

I like it.

Ancl then there was Nick's Balloon
Girl Banksy dish, for instance,

and then the Food Fight by Adam.

It is going to be a food fight
today. It really is!

The last two courses were both
40s that won it, and I think

that will continue today.

Everyone's going to be excited
in the kitchen. So am I.

I'm going to give it my best
and go all guns blazing.

This competition's been great.

The only thing that's missing
is my name on that board.

Good morning, chefs.

Good morning.
Morning, morning, morning.

How are you doing? Very good.
Good, thank you.

How are you doing, Torn?
Good night's sleep last night?

Yeah, slept like a baby.

And, Adam, I've got to ask you,
how are you feeling the second day

in a row that you've stood there
and came out second place?

It makes me more hungry
to push harder today.

So who wants it? Adam!

Two hands!

There's everything
for everyone to play for.

That's what's so exciting.

Ancl so we need to go out
with a real flourish.

So, first to cook, Danielle,
Mark, Adam and Nick.

Thank you. Good luck, guys.

And the rest of you are going
to cook a little bit later on.

Best of luck.
Thank you. Thank you.

There's a sense of urgency
in the kitchen as they get cooking.

Coming by your legs, thank you.

Perfectionist Adam
places huge pressure on himself.

Oh, that's hot.

This was his undoing last year.

He needs to make sure he keeps
his cool as he once again makes

last-minute changes, adding a sour
strawberry and marshmallow sorbet

to his dish.

I had an epiphany
in the shower today.

I'm going to go off piste a bit.

Adam might be winging it,
but Nick is more relaxed,

having already won
the fish course.

He prepares an orange
and lemon zest cheesecake.

So I scored really well for this.

I've already got a dish
to the banquet,

so this is my chance
at getting a double bubble.

Mark hasn't troubled the leaders
so far, but to try and change that,

he's also making tweaks
to his honey-based dessert.

Just modifying better flavour,
better ingredients.

So hopefully they'll see that
and taste that.

Danielle scored lowest
in the regionals with 25.

She's pouring hot milky tea onto
egg yolks to make ice cream,

adding salt this time
to balance the flavour.

Just worried about getting
everything together on time.

Obviously I'm first up, so there's
always a bit more pressure.

Helping choose who gets that
last place on the banquet menu

is comedy actor, scriptwriter and
voice of many favourite

animated characters,
including Mummy Pig

and Mrs Brown in
The Adventures Of Paddington,

Morwenna Banks.

Well, if we're all being honest,

I was happy it went missing. What?

Well, it isn't exactly the best
statue I ever made, and I always

kind of felt like
it was watching me.

Hello!

Thanks so much for coming and eating
loads of desserts with us.

Thank you very much.

Lovely to meet you.

How are you? Yeah, I'm all right,
thank you. Shall I sit?

Is that allowed? Yes, do.
Make yourself comfy.

It's going to be a long clay.
You're in for a treat today.

We've got some amazing dishes
and obviously we're talking about...

Animation and illustration
is the theme of the banquet.

Your CV with voice over work
and animations is huge.

Well, that's because I'm very old,
basically!

No. It's an area that I worked in a
lot and I absolutely love it.

So how did you get into that,
though?

I started out as a writer
and a performer, and the guys

who created Peppa Pig came to me
and said, "Will you do the voices,

"we're trying to sell this idea?"

I was like, "Yeah, of course
I'll help you."

I felt so sorry for them.

Who's going to buy a pig in a dress?
It's not going work, is it?

It's not going to work!

Ancl so I get to play Mummy Pig
and Madame Gazelle

and Dr Hamster the vet.

Oh! Thank you, Mummy Pig,
for agreeing to jump

from an aeroplane. What?

But I've never clone it before.

You'll be fine.

Remember, it is for the children.

Oh, in that case, of course
I'll do it.

So the guest judge is
Morwenna Banks.

I know her from Mummy Pig and Peppa
Pig, which my son goes wild for.

Oh, lovely.

She's the voice over
for my inspiration,

Ben & Holly, the Queen Marigold.

Does that give you an advantage
because she's got...?

Hopefully I might score
some extra points.

As Nick fills his cheesecakes
with raspberry and rose gel,

the other chefs are all jostling
for space in the oven.

Mark needs it for tuiles,
and Adam and Danielle both

have cakes to bake.

When's your cake going in?
Next ten minutes.

I've got 14 minutes to cook my cake.

Go for it. Go for it.

Adam's making a burnt butter
and meadowsweet cake.

This is called "mistake cake".

When I was developing this cake
recipe, I weighed out

the ingredients wrong,
and it worked out way better.

As his cake goes in, Danielle
whisks up a batter for hers

with condensed milk and vanilla.

She gently pours it out,
trying to keep as much

of the air as possible.

I didn't get the highest scores
for this dish,

so I want to do it better.
I'll get my ice cream churned.

Don't want any ice crystals
in there, and get my cake

nice and fluffy today.

OK, the first dessert in today
is from Danielle from the Northwest,

and it's...

Ancl it's a condensed milk sponge

with Earl Grey custard

and builder's tea ice cream.

And it's inspired by children's
cartoon Bob The Builder,

made in Manchester
from 1999 to 2009.

I once asked, for my birthday,
for my main present,

a tin of condensed milk
just to eat it myself.

Yeah, and I did.

To go with the cake,

Danielle's sieving an Earl Grey
custard, which the judges felt

was too thin last time.

What else was your feedback?

The cake was a bit dense, they said.

My ice cream, they said, was grainy.

I think I churned it
just a bit too early.

I see apples, not pears.
You had pears before?

Yes, I did, yeah.
Give it a go. Why not?

It's the last clay.

Finally, she gets her slot
in the oven to bake

the condensed milk cake.

The cake's probably all good now,
so I don't bother you.

There she is - mistake cake.
Sweet as a nut.

She's also making a salted caramel,
which she needs to get cooled,

along with some apple gel.

But the chillers are just
as in demand as the ovens.

Nick? Yeah? if I put this in here,
is that going to bother you?

It's absolutely fine by me.

It was a massive deal,
wasn't it, Bob the Builder? It was.

Ancl a number one song for quite
a long time, wasn't it?

Now, Tom marked this down last time,
because he hates builders.

Listen, they always take too long
and charge twice the price.

But Bob doesn't.

Yeah, comes out with his pencil,
goes, "Ohhh," through his teeth.

Yes. Can we fix it?

Yeah.

Danielle's about to find out if
she's fixed her condensed milk cakes

by making them lighter.

It looks better.

We'll see.

Everything is ready except
her caramel, which is still cooling.

I've been having to play with the
blast freezer in the fridge,

so it's taken a little bit longer
than I thought it was.

Danielle, you have two minutes
to the pass.

How are you getting on?

Would it be all right if I
have an extra five minutes, please?

Five minutes is fine. Let's do it.

So the dessert is supposed to be
here,

but it is a builder-based dessert,

so no doubt it's going to be late
and twice the price!

Finally, she begins plating with
her thicker Earl Grey custard...

...then the new apples,
which she's compressed in verjus.

What do you need, Danielle?

Nick helps by piping on the apple
gel. Like that? Yes.

And at last, the troublesome
caramel is ready.

Adam, would you be able
to top a hazelnut on each caramel,

please, Chef? Yep.

You have two minutes left
of the extra five.

You going to be all right
with that? Yes, Andi. Fantastic.

All that's left to do is pipe
the well-churned tea ice cream

into mugs.

Everyone likes a good cup
of tea, don't they? Yes.

A good brew.

Service, please.

Always forget about the hats. Yeah!

They look good, don't they?

# Bob the Builder, can we fix it?

# Bob the Builder

# Yes, we can

# Scoop, Muck and... #

So we have a traditional
tea and cake.

Looks delicious. Thank you.
Thank you. Thank you.

I think it's better.

The taste of that tea
is more intense.

I'm really getting builder's tea
when I taste the ice cream.

The ice cream's absolutely
beautiful.

The ice cream is really nice.

It's even got a bitterness of tea.
A little bit of tea-ness. Yeah.

What do you reckon, Tom?

It's like eating a cold cup of tea.

The tea ice cream,
I find a little grainy.

The sponge is...

I love the caramelisation.

Yeah, I mean, I think the sponge
is massively improved.

I think that sponge
is really tasty now.

Flavours work really well together.

Caramel, a little bit of nut.

Nice work, Soldier.

The apple's got some tartness. Mmm.

I can see what you're saying.
It's beautifully presented.

I went into the ice cream first
and it was really lovely taste

and the condensed milk sponge,
obviously, that's really lovely.

It's a nice dish.

The sponge is great, but this isn't
a banquet-worthy dish.

Says Tom. GRUMPY VOICE: It's like
earing a cold cup of tea!

Second to serve will be Mark.

Wish me luck.

Good luck. Good luck.

He's making some honey and
raspberry mead jelly bees.

I've changed the honey itself.

I've used heather honey now
from the mountains in Wales,

which is a stronger flavour.

His dish is called...

Based on the animation
Ben & Holly's Little Kingdom,

it's a honey tuile and
honey sourdough parfait sandwich.

He gets the parfait
into the freezer to set.

The feedback that you got from Ed
was that he thought

that the link to the brief
was maybe a bit tenuous.

Are you changing anything
about your presentation? I am.

I've just got little characters.

They're going to be sticking up,
like, looking out of the pot.

So you'll see Ben and Holly? And a
little gold crown for the king.

Well, why don't we say
it's for the queen?

Oh, yeah, for the queen. Cos she's
in there!

It's Queen Marigold.
Yeah, that's it, yeah.

So Ben & Holly's Little Kingdom,
does that ring a bell?

That rings a bell. Yeah?

I play Queen Marigold, and
it's a really beautiful animation.

This gorgeous world of
the kingdom of fairies and elves.

It was very, very good fun to do.

Mark is hoping to impress the queen
as he cuts par-baked honey tuiles

into sandwich triangles.

Then they're back in the oven
for a final crisp up,

whilst he pops out his
heather-honey-flavoured jelly bees.

Yeah, very happy with my bees.
They taste better, they're softer,

they look better, to be honest,
as well.

He then uses the same honey to stick
the baked tuiles onto his parfait

to create the sandwiches
before scooping out

a raspberry sorbet he's made.

They liked my sorbet the last time.
I just put more on.

He's also adding fresh raspberries
for a more intense flavour.

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

I'm on time. Lovely.
I'll be on time.

For texture, he adds a few freeze
dried raspberries,

then tops with edible flowers and
new rice paper characters.

So, it's Holly & Ben. just do it
like that. Yes, Chef.

Thanks.

He finishes by plating his sourdough
parfait and honey tuile sandwiches

to look like a plate at a picnic.

Happy? I am happy.

Those jellies look wicked.

Ready, sir?
Yeah. Service, please.

Oh, thank you.

It is beautiful, this dish.
It is.

Oh, wow.

Looks a cracker, doesn't it?
That looks wicked.

Yeah, it does. Really nice.

I think he's done very well here.
He has.

We've got a bit more link to brief,
and these little

mead and honey jellies, these little
bees, they are fabulous.

Beautiful. A special shout out
to this raspberry sorbet,

because I absolutely love it.

The parfait is excellently made,
wonderfully executed,

but it's actually a real celebration
of the honey. Mm-hm.

It's gorgeous. It's what you'd want
to eat

if you went to Little Kingdom.

It is really like magic food.

It's lovely, that honey. Mm.

It's a lot better honey.
It's much stronger, isn't it?

Yeah. It's lovely, Morwenna,
hearing you talk about

the Little Kingdom and the delicacy
of it,

because that's absolutely
what you get here.

You know, it's diaphanous
and pretty.

Ancl the flowers... Diaphanous?

What does that mean?

Oh, it's diaphanous
all over the shop.

LAUGHTER

The parfait's absolutely delicious.
Isn't it?!

It's so nice. That sorbet's amazing,
by the way.

Oh, thanks. So smooth.

A very satisfying crunch on
that tuile, isn't there?

Really nice. Super balanced.

He's executed that really well.
Couldn't have clone much better.

We know a bit more about the world
of the show now,

and I think you're right, Nisha.
I think it does take us there.

The diaphanous world of the show.
The diaphanous world of the show.

Yeah.

For his dish, Adam is steaming
long pepper custards.

This is the last time to showcase
my food,

so I'm going to just enjoy it.

But I'm going to go out kicking
and screaming.

I'm going to make sure everything
tastes really, really wonderful.

He scored 38 last time with his
deconstructed trifle

based on the Beano's famous
food fight image

with a taste of meadowsweet,
strawberry, coffee

and long pepper.

There were so many bits of
this dessert

that were incredible.

Do you remember that long pepper?

You know, the flavours are unusual.
So actual long peppers?

So long pepper is a kind of...

It's how you used to bring
heat in the east.

It's kind of black pepper.
Tastes like black pepper.

It's a bit hotter. But to put that
in a dessert, can you imagine?

Oh, no. Clever. Clever.

For another unusual flavour,
Adam mixes

his sweet and sour coffee syrup.

So I burnt the sugar,

then I added vinegar for the coffee

and I finished it with a little,
little bit of strawberry.

Hello, Adam. Hello.

How are you, darling? Focused.

I'm pretty sure you're going to be
chasing those extra two points.

I am. I'm going to do the jelly,
hopefully in a little, you know,

like a '60s jelly kind of shape,
instead of it being squares.

Is that the only change
you're making?

Hopefully I'm going to add to it,

but I just want to make sure
it works. Right, OK.

So you're going to keep that under
your hat until we decide?

Tell me on the pass. We'll find out
a bit later on.

He's leaving nothing to chance
after putting

his new '60s-style moulds of
strawberry jelly

with a hint of grenadine in to set.

Oh, I need my glasses.

He also chills a backup tray.

Stressful times, then.
Stressful times.

The presentation for this one -

I won't give too much away,
Morwenna.

But it's pretty fantastic, I think.
Excellent.

It really captured the fun
of the Be a no.

Because I'm a Be a no boy myself.
Yeah.

I love the Be a no. And actually,
they rebooted Dennis The Menace.

So I did some of the voices
for that,

which was very good fun.

Who did you play in the Be a no
cartoon?

So I played a variety of characters.

I played Mum.

Ancl I played Bea.

Ancl I played Angel Face.

Ancl I think Pie Face.

And Nan and Mrs Creature.

Drop the cake tin, Menace.

YOW!

Oh, that's risky business.

Adam portions his burnt butter cake.

It's delicious.

He checks his new sorbet to see
if he's managed to get it

to taste like sour strawberry
marshmallow.

Then demoulds his new jelly shapes.

They worked.

My little jellies! Yeah?

He begins to create his Food Fight
on Be a no plates

with strawberry
and black verjus gels,

followed by the long pepper custards
and the coffee syrup.

You have five minutes to the pass.

How's it going?
Yeah, not bad. Thank you.

What's that you're putting on now?
Popping candy.

Oh, wow.

The meadowsweet and burnt butter
mistake cake is placed

and meadowsweet cream is added.

They're joined by the strawberries
and new jellies.

It's a trifle at the end
of the clay,

so trifle flavours.

A very refined trifle, I'll say.

He adds translucent shards
of sugar tuile

and tops it all off with
the new sorbet.

Awesome. Service, please.
Thank you very much.

Amazing.

Oh, my goodness! Thank you.

Oh, that's amazing.

She's a beaut.

Food Fight?

Definitely.

Oh, I forgot the sorbet. Do you want
me to put the sorbet on yours?

It'll take a second.

I... My first comment is, it's a
little bit too sweet for me.

There's nothing really cooling
on there.

I forgot the ice cream!

Oh! Help yourself.

That sorbet, it really floods
your mouth.

It's such a natural, punchy
flavour.

It's got that tartness about it
that I really like.

The ice cream's...good.

That's lovely, that is, man.
Oh, that's class.

That's really nice. Really nice.

Meadow sweet cream?

What is that?
Meadowsweet's a herb.

OK. It's such a distinct taste
as well, isn't it?

But it's so summery and...
It's incredible.

I mean, that strawberry jelly's got
to define strawberry jellies

from now for evermore.

But it's the coffee. Mmm. The coffee
and the burnt butter cake.

The cake is... ls just amazing!

It's very, very childlike.

But there's so many elements in
there of sophistication.

Mark, how are you liking that?
I love it.

They're all balanced correctly.
Ancl nice texture as well.

Artistically, it's brilliant.

Ancl in terms of flavour, it just
hasn't put a foot wrong.

Tom, even I am going to say
finishing a dessert,

three desserts in on dessert clay,

is a dangerous thing to do,
my friend.

Champion!

That's brilliant.
I love everything about it.

My only problem from a banquet
point of view,

there is so many elements to getting
this...

I think of all the people that we
can trust to get it out...

Exactly.
..Adam's the guy, right?

Absolute contender if
ever I've tasted one.

I think one of the best desserts
I've ever had

in The Great British Menu kitchen.

But there's still some
big guns to come.

Next, it's Nick, who also scored 38
in the regionals.

Come on!

He's whizzing up a salted oat
biscuit base

to go on a raspberry and
rose cheesecake,

which is served with a raspberry
chocolate torte.

"This dish is inspired by Banksy's
Balloon Girl,

"and when it was shredded
at auction,

"it was renamed Love In The Bin."

Just like Banksy, he's using a
stencil to create the image.

He fills it with the chocolate
and raspberry torte mix

before getting it into
the fridge to set.

So you have a 38? Yeah.

I'm assuming you'd like 40.

Absolutely.

That's the aim of the game.
Are you making any changes?

Very tiny little tweaks, actually.
just on the base.

I thought it could've been a tiny
bit firmer, a bit tighter.

Ancl I've just adjusted the rose
the tiniest bit.

Tiniest bit more rose.
Tiniest little tweak?

Yeah.

He blends the rose and raspberry
mirror glaze...

Can certainly smell that.

Yeah, it is a bit strong,
that stuff. Whoo.

...then pours it over the
now-set cheesecakes

to make them look like
the red heart balloon.

Tell me if I miss a bit.

In the judges' chamber, they're
back on Peppa Pig.

It's a godsend of a program me
if you've got little kids.

It's very clever animation, because
it really does capture imagination.

Oh, that's ama... No, that's really
fantastic to hear that,

because I think, also, you know,
on any animation,

there are hundreds and hundreds
of people

who work behind the scenes.

We don't really see each other
very much

because we record separately.

So I don't get to see, you know,
Daddy Pig.

You know, a couple of times a year.
It's the perfect marriage.

LAUGHTER

Nick's added highlights with
edible spray to his tortes

and now has to get them out of
the stencils cleanly.

I'm really happy with my tortes.

I'm just touching up the details
around the edges. But I'm happy.

Banksy half-shredded the painting
when it was bought at auction.

And Nick is adding in
that final detail.

That's some rice paper with some
white chocolate raspberry powder

and yoghurt-coated popping candy
on the back.

Then the rose and raspberry
cheesecake hearts

are very carefully placed
on his canvas.

Mate, this looks absolutely
incredible. Wow.

As Nick is head chef at one
of Tom's restaurants,

I'm judging this dish.

Hello. Hello. Hi, Andi.

And Tom is in the kitchen.

How are we doing, guys?
Yeah, not too bad.

How was Food Fight?
Can't tell you.

Can't tell you how Food Fight was,
Chef. Oh!

Nick finishes the image with a
blackcurrant pate de fruits

jelly balloon string.

How are you doing, mate?

All good?

Oh, spilled out. No worries.

Got another one.

Better that happened in here
than out there.

Well, yeah.

I'll be so slow.

Take two. Here we go.

OK. Service, please.

HAPPY? HAPPY-

Oh, wow. I mean, it almost feels
like a shame to eat it. Yeah.

Oh, wow. It's being shredded.

The creaminess of that cheesecake
is so gentle.

And then you've got the beautiful
crunch on the bottom.

The pate de fruits has got just the
right amount of berry in it.

And then that aggression
from the chocolate.

It's a real sort of...an elegant
slap in the face.

It's delicious, you know?

Sort of bitter in the right way,
the chocolate.

Yeah, I really like it.
Yeah. Yeah, it's wonderful.

Really nicely set cheesecake,
I think.

The glaze on top -
so perfect.

What are we thinking, chefs?

It's really good.

I love the rose. Yeah.

Rose - if I see rose on a menu,
I'm not ordering it.

But the subtle way that it's
in there,

and it just stays on the palate for
a little bit and then it's gone.

That's the only question
in my mind,

about that rose being a divisive
flavour.

I love it.

Is anyone a little bit nervous?

Yeah, definitely looks stunning.

This makes me seriously worried.
Yeah.

That's my favourite one yet.

It's beautiful. I'm just sitting
here looking...

Is it popping candy? Yeah.
It's really lovely.

It transforms the rice paper.

Well, the girl looked upset when
she was losing the balloon.

She looks even more upset now

the balloon's absolutely
been destroyed.

Now you've eaten the bottom
of her dress.

Yeah, I'll take her head off and
then she won't be able to see.

LAUGHTER
Done!

Hello. All right.

Hello, chefs. How are you?

You all right?
Good. Good. We're clone.

How's it going? Bananas.

I feel drunk on sugar right now.

I am absolutely loving it.

I mean, honestly, it's been
a magical

and brilliant morning.

There's been marked improvements.

Those tweaks are not simple at all.

When you're in finals week
on the dessert clay,

it's chemistry and it's physics.

So for them to do that, and so well.

The competition this morning was
very, very good.

Super close. Got us nervous.

You up first? Got enough time?

Yeah, bags of time.

Having made year after year
birthday cakes,

that's stressful enough.

Ancl to see the detail and the care
and the thought

that's gone into kind of producing
these beautiful pieces of work,

all of them quite emotional,
actually. Yeah.

Any contenders for you in there, Ed?

I mean, yeah. We've already seen two
contenders this morning, I think.

Ancl we're in trouble, cos there's
at least two more coming.

We're in trouble, aren't we?
Yeah.

The second quartet start cooking.

Last time, bro.

Let's go eat!

GEMMA HUMS

This was Gemma's highest-scoring
course in the regionals.

She starts by making a chocolate
ice cream mix.

I love pastry, so I'm going to
give it absolutely everything.

I really, really want this dish
to go to the banquet.

Avi is also using chocolate,
for a flour less, slow-baked cake,

whilst Willis making a hazelnut
crumble,

which he's turned black to look like
the inside of a meteor.

Will, Gemma and Avi are all on
35 points in this kitchen.

It's a very tight field.

They're adding elements, taking bits
off in an attempt

to win those extra points

and perhaps get their name
on that banquet menu.

Oven's on 160, Tom.
Thank you, Chef.

They all know that Tom's
the chef to beat

as he scored a perfect 40
in his regional final.

He mixes up a banana cake

as Morwenna explains how she creates
the voices for her characters.

Somebody asked me just today

about whether the voice comes first
or the picture comes first,

and usually you're shown a design
or a drawing

and then you try and match.

That's what happened when I was
creating Madame Gazelle.

I was sat in the room. And they go,
"We've got a new character for you."

"What have you got. " And you do it
on the spot.

Willis caramelising pears in apple
marigold vinegar caramel.

He's first this afternoon
with the meteor shower dessert

of parfait, pear, chocolate
and crumble,

inspired by Dapo Adeola's
illustrations

in the book Look Up.

Now, you scored a pretty healthy 35.

You lost points for lack of
theatre... Again. ..with this.

Yes.
There's a similar pattern, yeah.

So are you addressing that
in any way?

So there's going to be
some sort of smoky effect,

so it will look space age.

How happy would this make you

if you managed to get this through
to the banquet?

Yeah, it'd be amazing.

Will's created
different-tasting space rocks

to represent his meteor shower.

For the red iron elements,

he aerates ruby chocolate,

which will expand the air within it
and make it bubbly.

Are you going to blast it?

OK, I got it.

To stop the bubbles warming up
and collapsing,

he gets it straight into
the chiller.

In the judges' chamber, he's rigged
up a light show

for an outer space feel.

I remember this being wonderful.

It was a really good representation
of what I'd imagine a meteor shower

to be like, apart from
the devastation.

And carnage. Yeah. Yeah.

Well, I'm looking forward to it
very much.

Carnage, death, destruction
on a plate.

Cheers, mate.

For more space rocks, Will sprays
a brown butter parfait

into liquid nitrogen
to flash freeze.

He uses the same technique
with buttermilk granita

to create white shiny pieces

like the meteors flashing
through the sky.

You've got six minutes, my dear.

How's it all going over there?
Very good.

Will starts plating with pear puree,

pear spheres in apple marigold
vinegar caramel...

Do you want to carry on doing that?

...and a sprinkling of the black
hazelnut crumble.

It's almost sparkling, isn't it?

Oh, it's got edible glitter in it.

Looks incredible, that does.
Yeah, it's amazing.

Tom helps by drizzling on more of
the apple marigold caramel,

then Will adds some stardust

with the tiny pieces of
buttermilk granita.

Can you two put, like, five pieces
of that on?

Next, it's the aerated ruby
chocolate and the parfait.

What flavour's that?
Brown butter.

That's lovely, that is, mate.

After the comments in heats,

he's made his parfait rocks bigger

so that they are the central element
of his meteor shower.

One minute to go, Will. Yep.

The dish gets a final drizzle
of the caramel

and another sprinkle of
the nutty crumble.

You happy, Chef?
Yeah. Service, please.

Last one. Thank goodness.

Well, it looks fantastic.

He's added dry ice underneath
the bowl,

so when hot water is poured on

theatrical smoke, as if from a newly
crashed meteor shower,

rises up.

Ooh! Very cool.

Nice. Amazing.

Look at that!

That looks delicious. Wow!

Thank you!

I love it. Yeah.

I absolutely love it.

That apple marigold vinegar,
that level of acidity

that just ties it all together.

It's creamy with the parfait,
it's fruity, chocolaty.

The pear balls are absolutely
fantastic.

Well, that parfait's bloody
delicious, isn't it? Mm.

He's got a good flavour on
that pear as well. Mm.

The pears have got a little
more bite,

which is really nice.

Yeah, it needs that. Yeah, I didn't
compress them this time.

Ah! Really, really tasty.

Didn't expect it to taste like that.

Yeah, it's just delicious, mate.

This is tastes I haven't tasted
before, I think.

Marigold vinegar.
Buttermilk granita.

I mean, you know, combination
of words

that are just extraordinary

Feels like... You know when you're
sat outside

on a really dark, very quiet night,
just looking at a real clear sky...

I grew up in London, so I don't know
what you mean by that.

LAUGHTER
But I'm there.

Now you've described it,
I'm absolutely there.

What a lovely ending to a banquet
this would be.

Tricky thing here is, we have had
some desserts

that are so compelling
in their storytelling,

and does this rank alongside them?

Can I move this to the top?

Yeah.

Avi is next, and he's making
a coconut rice pudding

for his dessert inspired
by the Clangers

stop motion animation.

He's going to turn the rice pudding
into a sphere for their planet,

to be served alongside his rich
chocolate cake,

which is still baking.

A fabulous chocolate cake.
But I think...

Well, certainly Tom felt like it
was two separate desserts

on the same plate, didn't you?
Oh, yeah. Blame me.

But it was. And both of them were
absolutely delicious.

But it was too big.

And it had nothing to do
with the Clangers.

The judges felt both elements
on the plate were slightly big,

so I'm going to reduce it this time.

But also, I'm adding some
fun elements.

So I've got these little
baby Clangers. Right.

Which I'm going to make with
this pink chocolate.

Oh, amazing.

He pipes the ruby chocolate
into the moulds.

Starting to caramelised behind you,
boss.

Yeah. Thank you, sir.

Before rescuing some caramel
for a pistachio praline,

as the judges tune in to
their inner Clanger.

SLIDE WHISTLING

These are great!

MORWEN NA IMITATES CLANGER

This could be a disaster, you know?

Avi's now trying to demould his
flour less chocolate cake.

Oh, it's making me wince!

Hey-hey!

I rewatched some of the Clangers,
which was incredibly beautiful.

It's amazing the power of those
animations, isn't it?

You can have a really loud,
mad animation

that would sort of hype kids up.
Yes.

But then also, like, those more
soothing animations,

things like the Clangers.
Absolutely.

For his take on the Clangers'
serene style,

Avi sprays his rice pudding mix
into balloons

to form the planets.

Did you used to watch the Clangers
when you were younger?

I grew up in India, so we never
had the Clangers in India.

I do remember watching a little bit
of it when I moved here.

I was like, "They are very bonkers."

And I did wonder what kind of
TV programmes kids watched

in this country. Yeah, right.

The balloons of rice pudding
are flash frozen

in liquid nitrogen...

That's mad, that is.

...to create a hard outer shell
and soft inside.

Does the balloon just peel off?
Yeah.

Well, that's what I'm hoping.

As Avi peels off the balloons,

Will helps by positioning the ruby
chocolate Clangers

onto slices of the cake.

Perfect. just so he looks like he's
looking at the planet.

ANDI CHUCKLES
They look really cute.

What next, Avi?

These chocolates.

Maybe like that? Yes.

The pistachio praline is
sprinkled around,

the new chocolate bin lids
are added -

like the ones the Clangers had on
top of their volcanic vents.

This time, Avi's also serving
with dry ice

for some outer space atmosphere.

Right, I'm happy with that.

Let's do it. Service, please.

Oh, there's a little Clanger there.
He's sweet.

Mm.

It's super flavoursome.

Got a beautiful aerated
rice pudding-y

moon-cloud-planet that's delicious,

that's enhanced by the beautiful,
amazing chocolate brownie.

It's much more focused.

Unbelievable. The chocolate cake
is just one of

the best things I've ever tasted.
Yeah, it's unreal.

Ancl then the moon is just...

I've never seen anything like that
in my life.

I had to watch Tom to see what
to do with the sphere.

I had to... Smack your spoon
straight in it.

Smack your spoon in. I love the
pistachio on that. Mm.

Really beautiful flavour.

The rice pudding planet
is so delicious.

Ancl I love the chocolate cake,
obviously.

But together, I think the rice
pudding planet

almost turns into a bit of a texture
rather than a flavour.

I like the coconut flavour.

I know. I prefer the middle
to the outside.

The outside takes longer to melt.
It's like an ice cube. Yeah.

I don't like the coconut
thing at all.

I love the cake and I love the nuts,
but I don't like the texture of it.

Technically, it's pretty faultless.

It's arguably the best
chocolate cake

I think any of us have ever had.

If I can make chocolate cake like
that, I wouldn't leave the house.

No.

What's so important is that I think
it's unforgettable

in terms of its flavour,

and that's one of the things we're
looking for at the banquet.

SHE GROANS
Ha!

Just two to go.

I'm going to get seriously
messy here.

And despite scoring 35 for
her cherry-glazed parfait

in the heats, Gemma has completely
transformed her dish

and is now making a chocolate log.

"It's the BFG's Black Forest gateau.

"The BFG'S BFG.

"Dark chocolate shell topped
with cherry cream,

"served with sour cherries and
a chocolate ice cream.

"And it's inspired by the BFG,
written by Roald Dahl

"and illustrated by Quentin Blake.

"It's an interpretation of
Black Forest gateau

"and what the BFG might have eaten
at tea with the Queen."

Talk me through it. What changes
are you making?

So I'm setting it in
a different mould.

I'm adding a hazelnut insert,

I'm adding a pistachio crumble
and chocolate tuile,

a cherry gel, and I'm adding
some pistachio sponge.

So quite a lot to do. Yeah.

Well, I wish you loads of luck.
Thank you. High five?

No, thank you.
LAUGHTER

So she can get the consistency
she wants,

Gemma has brought her own familiar
ice-cream machine

from her restaurant and sets
it to churn,

then works on her new pistachio soil

by mixing the nuts with the caramel.

Ah! Very hot pan!

Her logs are filled with her
new hazelnut element,

followed by a cherry gel

and finally a crunchy
feuilletine base.

She's altered the taste
as well as the shape

after Tom's feedback
in the regionals.

Cherries themselves as a fruit
is beautiful

but the flavour of them very subtle.

So most cherry desserts
are always enhanced.

So I wanted Gemma to tone it down
just a little touch.

I wanted more cherry.

I love that flavour of cherry.

So it's how does she strike
the balance

that keeps us all happy?

Gemma's rushing to finish

as she sprays her logs white.

Huh!

To try to please everyone,

she's changed the cherry flavour
she's using to a morello puree,

which she mixes into a cream.

I'm definitely under pressure
with time,

but I was always going to be,
with all the extra elements.

So I'm just going to...

Nearly there, aren't we?

She pipes the cherry cream...

All right, Gemma, my love.
You have five minutes.

Wahey!

...add beads of the cherry gel

and moss-like clumps of the
new pistachio sponge.

Can I do owt, Gemma? If you could
jump on

and just do exactly that for me.

As Will places sour cherries,

Gemma sprinkles on the new pistachio
and chocolate soil

to create a forest floor.

Yeah!

BFG in the house.

To add to the theme,

she's got Big Friendly Giant
serving trays.

Great British Menu.

Actual monogrammed tablecloths.

I just... I think it's a stunner.

If you could go along and
just put one cherry.

She's also adding new little morello
cherry gel chocolates.

Is that the last thing going on,
Gem?

Er, the ice cream as well.

Do you want me to do it?
Do you want to do it?

Yeah, go ahead, mate.
If you don't mind.

It's still really soft.

I think you should do it.

Her ice cream is melting fast.

You're five minutes over, Gemma.

Yes, Chef.

But with no time left, she gets
it covered with gold leaf

and serves.

Thank you.

OK, let's go.

Service, please, guys.

To go with it, she's made a BFG
cherry Frobscottle cocktail.

Are you going in?
I'm going in, yeah.

All right. Good luck, Chef.
It's now or never.

My brother!

How are you doing? Do you want to
take one of them?

Shall I take one of those?
Absolutely. Thank you.

Thank you, Chef.

Enjoy. Thank you so much. Thank you.

GEMMA LAUGHS

That soil is absolutely delicious.
Gorgeous.

It's got a little salty kick to it.
Oh, it's amazing.

The green is the...?

Kind of like an aerated sponge cake.

Ancl you really get the flavour of
the pistachio in that. You do.

The little cherry at the side.

Oh, the sweet, sharp...

It's so well clone.

Oh! Sour!

I love sour.

Better? Transformed.

Everything about this is now
so much more in balance.

You can taste the chocolate,
you can taste the pistachio.

It's not overpowered by cherry.

What are you thinking, Will?
You polished it off pretty quick.

Have I got it around my mouth?
How is it?

Yeah, it's beautiful.

I mean, so much technique involved
in this dish.

I think it's actually one
of her best dishes.

It's all quite wet, but I think
our ice cream

is severely melting, isn't it?

So my heart is breaking for
her ice cream issue.

The fact that it's melted -
for four of us.

Very tasty, though.

That is still an absolutely
outstanding dessert.

Yeah. And it just seems
harsh to mark her down.

So it's where do we put this
in our heads?

She's got a technical element wrong
and somebody else hasn't.

But my emotions are kind of inclined
to overlook it.

Ancl that's such a massive
improvement as well

from the first time we had it.

Ancl we loved it the first time.
Mm.

She's not going to make it
easy for us. No.

TIMER RINGS
Bottom oven, Torn. Yeah.

Have we saved the best till last?

All good? Yeah, lovely.

Brummie Tom was the only chef
to score a perfect 40

in the heats.

# B-A-N-A-N-A! #

A-

Bananas?

He's piping banana mousse with
chocolate popping candy

into moulds.

So this is No Ordinary School Boy,

and it is a white chocolate banana
filled with a banana mousse,

a side of banana cake with banana
ice cream

celebrating Bananaman.

"Schoolboy Eric Wimp becomes muscly
and has superpowers

"when he eats bananas."

Ancl I've never said the word
bananas".

So many times!
..so many times.

Doesn't your Cornish accent really
come through with the word bananas?

Tomatoes and bananas, apparently.

Tom adds gelling agent to
his ice cream mix

to help it set and stay frozen.

Then he turns his attention to
a pecan and cinnamon granola.

He's hoping this dish will get him
into the exclusive club of chefs

who've done the Great British Menu
double.

What would it mean to you to also
get the dessert on this menu?

I am absolutely ecstatic
with the single dish.

You wouldn't be human if
you didn't want two.

It's a unique club, isn't it?
It is a pretty unique club.

All I can do is just try and
essentially replicate

to that previous level,
or if not, even better.

Well, we're going for
the big fat 40 again.

100%.

To get it, he needs
perfect-looking bananas.

Whilst they're still frozen,

he dips them into yellow coloured
white chocolate and cocoa butter,

which sets instantly.

The most important part now
is actually

just making sure that every
hole's covered.

Ancl the reason being, because
it's such a soft mousse,

if any of it leaks out, it's going
to be a hollow shell.

Look at that. Defrosting there.

See?

It's coming out.

It is right that you should say
the word banana so many times

because there is a hell of a lot of
banana in this dish. There is.

It's banana-ery. Banana.

But it is also brilliant.
Oh, yeah.

If you like bananas.

So you've got eight minutes to go.
You're looking...

Yeah, I'll be a little bit early
if that's OK? ..ready over there.

Yeah, I am, to be fair.

With the realistic touches finished,

it's time to plate.

Oh!
LAUGHTER

Yeah! He's Bananaman now.

That Bananaman suit never gets old,
does it?

He adds the cake he made earlier
into bowls

on top of banana leaves.

What's that sponge you're
putting on?

A banana cake. Nice.

He liberally drizzles a newly
improved rum soak

onto the cake,

followed by the pecan and
cinnamon granola,

then the ice cream.

Is it a silly question to ask
what flavour ice cream?

Yeah, it is, to be fair, mate. Yeah.
LAUGHTER

It's finished with banana caramel

and served with a flask
of banana essence.

Service, please, guys.

Thank you very much. Thank you.

WOW!

Oh, wow!

That smells of...banana. Banana!

Oh, that smells amazing. Wow.

That is just... 00f!

This banana is absolutely fantastic.

The mousse through it and the little
popping candy.

It's exactly what you want from the
Great British Menu, isn't it?

It's that complete magic,
the interaction,

and then it's utterly delicious.

I especially like the nice
crumbly, cakey granola.

Mm. That's lovely.

That's one of the nicest desserts
I've ever eaten in my life.

Yeah. It's got different
temperatures.

Crunchy bits, popping candy,
flavour balance.

It's got everything.

I love the little extra heat
that comes from that rum.

That is incredible.

I feel like I've got a banana
in my mouth.

Probably...
LAUGHTER

There's just so many levels
to it. Mm.

Ancl all the levels are banana.

But they all bring something
different. Mm.

It's like a multistorey
car park of bananas,

and it's absolutely great.

Ancl it's so brave of him to make
banana ice cream.

Because he could've gone
a different way.

Could've been salted caramel
ice cream.

But he absolutely had a focus.
Yeah.

Executes it brilliantly.

It's a great concept -

if you eat a banana, you turn
into a superhero.

I can't say I feel like a superhero
right now,

but I don't think that's to do
with this dessert.

More the combination of this dessert
and the seven others

that I've had today.

Are you not turning into
Sugar And Cream Man?

Well, I don't know about you guys,

but I'm sort of in a state of almost
deep anxiety... Yeah.

...because of how high the chefs
have set the bar.

I have never come across
a day like today,

where there's so many
phenomenal dishes,

and I can't think where this has
come down to being so, so close.

What you're praying for in
the situation

that we were in at the beginning of
the clay

was that you've got three dishes
that you know are amazing.

You're sort of hoping for two
of them to drop the ball

so there's one clear winner.

What's instead happened is,
they've all nailed it,

and a lot of other people
have taken their dishes

from good to as outstanding.
Yeah.

It's excruciating how many high
marks we've got on here.

I just don't know how we're
going to do it.

Honestly, it's been extraordinary.

Might it be time for Andi's
magic ruling

at the end of the clay?
Oh, Lord!

Let's see what happens.

Let's score it and then let's
look at it. OK.

Nervous. It's always nerve-racking
going in the judging chamber.

Today went better for me, I feel,
than regionals.

Yeah, I feel really good.

I'm glad that that course
is clone

and excited to see what
the judges thought.

I think it's a no-brainer.

Tom's going to definitely smash out
this dessert course,

and then I think it'll be Nick.

Then I think Mark.

It's really tough. The standard of
the food's been amazing.

My top three would be Tom,
Nick and Will.

Yeah, I think my dessert was
at the top of its game.

Whether it's enough, who knows?

Nick's dessert was fantastic.

Avi's as well.

I think it was a very strong clay.

Adam's dessert was really nice.

It was very playful.

Maybe put myself in there.

Tom and Adam.

Gemma's was amazing.

They were all amazing, to be honest.
I don't have a top three.

Hello, chefs. Hello. Hello.

Yeah, really. Yeah, really.

Absolutely extraordinary.

Welcome to the judges' chamber
for the last time.

We had high expectations,

and those expectations were exceeded
by each and every one of you.

I mean, it's sort of annoying
how well you all did.

It made our lives extremely
difficult.

When I arrived, I was looking
for something

that would make me go "wow" -
which all of you did today.

It's been an hon our and a sweet
treat to be here.

Thank you.
It is time to reveal the results.

OK, so in last place today -

but should still leave with her head
held very, very high -

is...

"Danielle.

The dish today, there was
improvements there.

The cake was fantastic.
The caramelisation on it was lovely.

You could just see today that you
came across seven other dishes

that were absolutely magical. Yeah.
But well done today, Chef.

Thank you very much.
Thank you, Danielle.

See you in the kitchen.
Good luck, everyone.

Thank you.

Some of the dishes that was put
up today, they were unreal.

So to come last against them
is an hon our within itself.

And next,

actually in joint fourth place,

because, as you will see,
the scoring is so tight,

it's going to be...

...Mark and Avi.

And Avi, if I can say to you,
that you just have never

failed to impress us with how you
just take ordinary ingredients

and make them extraordinary.

So this was simply coconut
made simply incredible.

I know, Morwenna, you felt very
strongly about Mark's dessert.

I did. I did.

It was a magical rendition of
Ben & Holly's Little Kingdom.

And I'm sure that everyone
who worked on the show

would've absolutely loved it.

So I gave you a ten.
Oh, thank you.

And I wanted to say "da iawn".
Oh, diolch.

Thank you very much.
Well done, chefs.

Thanks.

Hello. Hello, Chef.

Oh, a joint one.

Yeah. joint fourth, apparently.

Oh!

Which means that there's going to
be a few other joints. Yeah.

Wowse rs.

Ancl in third place, it's...

...Gemma.

We loved your dish in regionals
anyway.

Ancl then you somehow transformed it
and improved it even more.

It was truly, truly outstanding.

There was one slight technical issue
with that ice cream,

which I think is the only thing
that prevents you

from getting perfect scores
across the board.

It was really that good.
Outstanding, Gemma.

Massive improvement. Thank you.
Thank you, Gemma.

Oh, Gemma. I'm shocked.

I put you in the top three.
Thank you.

Well done.

I got third place.

Ah, amazing.
So there has to be a joint...

A joint two and a one.

That's mental.

Ancl in second place...

"it's Will.

Ancl I also gave you a ten
for a delicious,

unusual and beautiful taste
explosion.

Thanks very much.
Thank you. Thank you.

Thank you so much, Will.

That's mental. That's mad.

Oh! Oh! You got second place?

Yeah. Amazing. Amazing.

How the hell are they going
to decide?

Maybe all on one plate.

Let's go back and cook again.

Oh!

That brings us to the three of you -
Nick, Adam and Tom -

and your dishes, Balloon Girl,

Food Fight

and No Ordinary School Boy.

How does it feel to be in
this room again, guys?

Yeah, it's been... What a week.
Unbelievable.

You know what? To be in
the top three

consistently throughout
the competition

has just made me super happy.

There's phenomenal chefs in there,

and cooking with all of them
has been an hon our.

Yeah, I've sort of finished
the week off very strongly.

It's an hon our.
It's an absolute hon our.

Well, I can reveal that
all three of you...

"scored perfect tens
across the board.

But it does then all come down

to Andi

and Andi's decision.

So we really took a long, hard
look at all three dishes.

And in my view, the dish that was
the most exceptional,

the chef cooking that dessert
at the banquet

celebrating British animation
and illustration

for Paddington's 65th birthday
will be...

...Adam. Finally!

LAUGHTER

How does it feel, Chef?
Oh, my God.

Words cannot describe it.

Adam, you just raised your head
slightly higher

than the other two.

Outstanding, Adam. So, so good.
And it's going to be

the perfect way to end that banquet,
so congratulations.

I appreciate that.
Thank you so much.

I just wanted to say well done
for an incredible...

It was like a 3D creation.

And it was absolutely extraordinary.

I know Scotland will be proud.

And I feel very grateful
to have been here.

Thank you so much.
Thank you very much.

That's amazing.

Chefs, I'm sure you're dying
to pop that cork

and to let the other chefs know
whose name will be

on that banquet menu cooking
the dessert course.

Congratulations to all three of you.

Congratulations, guys.
Well done.

Just exceptional.

Brilliant.

BLEEP. Yes!

Oh, my God.

Uh! I can't put it into words.
I am so excited.

I put my heart and soul
into that dish.

Bananaman! Ah! Oh!

Ah!

Oh, wow. Whoa, whoa, whoa.

Come on.

Yahey!

Calm down. Calm down.

Really chuffed for Adam.

He completely deserves it after
the week he's had.

Ancl he's been such a gracious loser
every time he's come second.

He's been super complimentary.

CORK POPS, CHEFS CHEER

I feel exhausted, to be fair.

That was one hell of
a roller coaster.

I think, to my knowledge, it was
the first time ever

that there was a three-way tie
for the final dessert course.

And I'm just... I feel honoured
to be in that top three.

Cheers, guys. Well clone, everyone.

It's been amazing.
Cheers, guys. Congratulations, Adam.

Well clone, Adam.

Very honoured to be cooking
with these amazing chefs.

I'm very, very honoured to showcase
my dessert.

Ancl I'm really proud to take
Scotland to the banquet.

Hello, my love. My little
turtle doves.

Ah, you did it!

Well done, Adam!

Thank you.

Thank you very much.
What an enormous relief.

Now I can sleep.

So there is one more thing
I have to tell you.

Cooking the canape and the
pre-dessert at the banquet

is the highest-scoring runner-up,

and that chef is...

...Will. Yay! Well done, mate.
Well clone, sir.

Congratulations.
Congratulations, Will.

Well, I'll drink to that.
Absolutely.

It feels amazing to be cooking
canapes and pre-desserts.

You know, it's an hon our
to just be there.

Amazing to represent the Northeast
and Yorkshire at the banquet.

Honestly, what a menu.

What a competition.

Congratulations to all of you.

Stunning, stunning work.

Here is to our glorious banquet.

Here's to the banquet! Cheers, guys.

Cheers, everyone. Cheers.

Next time, we're at Brighton's
Royal Pavilion...

It's literally like being in Elton
John's downstairs toilet.

...where the chefs have just one hob
and one oven...

Can I open it, Adam?
Yeah, yeah, yeah.

...to create a banquet celebrating
our animators and illustrators.

Oh, it is so intense, isn't it?

Who will win the ultimate trophy?

And this year's champion
of champions is...