All language subtitles for Great.British.Menu.S18E02.1080p.HDTV.H264-DARKFLiX.[eng]

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.

THEY LAUGH

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

Snakes. 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.

Really exciting!

The north-east results came
down to a tie-break yesterday...

Rory, you're going to be leaving us.

...and Gareth just scraped through.

He now needs to score big...

We need some flair.
..to beat Cal's creativity...

Anyone want to go the beach with me?

...and Will's focused precision.

How the hell did you come up
with that? I don't know.

THEY LAUGH
just on a whim!

Impressively, all three
have Michelin stars...

Oh, boy, oh, boy!

...and they all still live
and work in their region,

which, for our competition,

stretches from Yorkshire
and the Humber to Northumberland.

Come on!

And what's more, they all
want to get to our banquet.

One. One down.

The three remaining chefs from
the north-east must now compete

over mains and desserts.
Cal and Will are joint frontrunners

with 18 points, and Gareth is hot
on their heels with 15 points.

It's impossible to predict
who will triumph and get to cook

for the judges.

Big one today, guys - main course.
The scores are tight.

Really tight. It's been good
competition so far. Yeah.

Get cracking. Let's do it.
Absolutely.

Scoring their dishes and deciding
who gets through is their veteran,

OBE, MBE and Michelin star holder
Angela Hartnett.

The main course always feels
like the main event

at a Great British Menu banquet.

These guys really want to
get theirs there.

They're going to be busy,
they've got to multitask, got

to get their timings right.
But ultimately,

it's got to be delicious,

whatever they put on that plate.

Each dish must be based on British
animation and illustration,

and we're starting with Cal.

So, title of the dish -
Tasty Tudors.

Of course, based on
the Terrible Tudors, part of

the Horrible Histories series
by Terry Deary.

He's from the north-east,
of course.

I'm going to try and do what
Horrible Histories did for me

and make history sort of fun
and gruesome at the same time.

So, for the gruesome element,
I've got pigs' trotters,

which are stuffed with a lovely
spice sausage mix. Right.

Spices like nutmeg, star anise, etc?
That's actually for the mulled

wine jelly castle. OK. So that's
the fun element. Of course it is!

So, yeah. What are you doing

with this rack of pork?
Going to render that skin off

above the barbecue, going to
baste it in smoked pork fat.

Every single element,

so cabbages, carrots, mushrooms,
pork were all staples

of the Tudor period.

Will, giant mulled wine castle.

Yeah. Sounds out there.

THEY LAUGH

Currently three points adrift
of the others,

what has Gareth got that can topple
a jelly castle?

The title is Meet Me At Lunch,

and the inspiration is the graphic
novel Hearts top per by Alice Oseman.

She studied in Durham.

That's where she came up
with most of these characters.

Beautiful love story. It is. It's
two boys falling in love at school.

Yeah. Lovely. Lovely.

What are you cooking for us?

So I'm going to do a slow-roast
pork collar. Lovely.

Ancl then a sticky rib brushed
in a nice glaze with ho is in and soy.

Ancl then... In the actual novel, one
character got dared to eat a whole

jar of mustard. So, on there, I'm
going to put a mustard sauce. Nice.

Ancl then one of them always brings
in a bottle of apple juice. Right.

So, yeah, I've incorporated
apple and kohlrabi salad as well.

And your dates? Yes.

So I'm going to do a nice date
puree. Is that a nod to dating?

It is now.

You've given it to him, Andi!
Thank you very much, Andi.

Yeah, it is now.

Ancl also there's a little bit
of a surprise.

Oh, a surprise! We like a surprise.

He's also doing cabbage three
ways, including deep-fried,

which he transfers to the
dehydrator to get really crispy.

Will's been inspired by the
stories about skeletons

and their adventures, illustrated
by Yorkshire's Janet Ahlberg

and written by her husband, Allan.

So the title of the dish is
The Wishbone, and it's inspired

by the Funny bones
I used to read as a kid.

And that's a cartoon. It's a book
and a cartoon. Oh, fabulous.

What are you doing with the venison?

So, the venison rack is tempered
in lots of juniper and herb butter,

and then it's roasted, rested
in the butter, roasted.

Just so I can get it as even as
possible. On the side, a little bit

of fried park in, and then that's
going to be topped with beetroot

ketchup, and then
a liver parfait on top.

That's just on the side!
That's on the side.

What are you doing with the mince?
That's going into a venison faggot,

and then the whole thing is finished
off with a venison sauce, seasoned

with some cherry blossom vinegar.

It smells like medicine.
Yeah, quite a marzipan flavour.

Nice. You're giving yourself
a lot of work again, Will.

Yeah, it's a push. I mean, you broke
a sweat on starters, didn't you?

Yeah. It gets hot in here
with these guys breathing

down your neck. You guys
are so tightly matched.

Yeah. I expect nothing less than
a brilliant three dishes coming up.

By the sounds of the other boys,

they've got some really fantastic
dishes, so I hope mine lives up to,

yeah, what I hope it lives up to.

Cal wraps his cabbage in insulating
salt dough, which will keep it moist

and give an even bake for his pork
loin and mulled wine jelly main.

I know the jelly castle, I need to
get that boiled and set pretty quick

because you don't want them to cut
into it and it all just ooze out.

So, yeah, that is my biggest
concern right now.

Cal's dish - Tasty Tudors.

What an extraordinary flight
of fancy and courage.

My real worry for him is
so much to do.

You know, belly takes
a while to cook.

You've got to braise
down your pig's trotters.

He's got to set a jelly
in that hot kitchen.

I mean, if he pulls this off,
it could be spectacular.

Yeah, and let's hope he does,
because otherwise it's going

to be an unmitigated disaster. Yeah.

Very tough competition this year.

These guys are cooking amazingly,
so chase their heels and hopefully

I'll do enough to get through
to the judges' chamber.

Gareth mixes ho is in sugar and
five spice for a sticky rib glaze.

So I've got my glaze on my pork rib.
I've got my apple puree and date

puree to work on.

I've also got cabbage I need to
push on with, prep my pork.

So I've got a lot to do.

To go with his venison and faggots,

Will is caramelising cauliflower
for a puree, and making

a blackcurrant and pork glaze
for some red cabbage.

After coming top in fish,
he's got the momentum.

Feeling good after the ten.

Very confident in this dish.
It's full of flavour, big,

powerful. I'm really going
for this one.

Will's dish, The Wishbone. What's
your main worry with this dish?

I think he's got to make sure
that faggot is beautifully cooked,

nice and moist, make sure his
venison is not overcooked.

It's a very lean piece of meat.
Ancl just don't over-fixate

on it too much that he messes
the other parts of his dish.

Oh!

Gareth's dish, Meet Me At Lunch.
I love it.

I love the fact he's using pork
collar. Unusual cut, similar

to a ribeye in a way. And
then apples, dates, mustard.

All of them a brilliant
combination.

What he's got to prove now
is that he's there with the other

two, making sure it links
to the brief properly, and give us

a bit of theatre.

Anyone want to go to the beach
with me?

Shunning catering moulds,
Cal is using sand castle buckets

for his jelly.

Let's hope he has more luck
with the detail

than your average beachgoer.

He sprays oil in to help,
then pours the mulled wine jelly.

Good luck. I know, right!

This was a stupid idea.

You dancing, mate? Sorry.

After checking the rendering
on his pork belly fat...

Look at you go, boys.

...he bastes his sausage-meat-stuffed
trotters in smoked pork bone sauce

and black apple juice.

At the restaurant,
we blacken apples.

Basically, a by-product of that
is you get lovely caramelised

black apple juice. So, really
intense caramel, but still lovely

sort of sour apple flavour.

Apples were a common Tudor food
and, to make sure his historical

details are up to scratch,

Cal visited Dr Amanda Herbert...

Hi, Amanda. Come on in! Thank you.

...at 16th-century Bessie Surtees
House in Newcastle.

So, what was the typical sort
of tableware in the period?

In terms of plates, they would have
eaten, for a middle-class family,

off of pewter.

Sometimes they would have had
a piece of bread on top

of it that was called a trencher,
and they would have put the food

directly on top of the bread.

Tudor people would have
had their own eating knives

that they would have carried
with them to every meal.

They would have also had a spoon.

Occasionally, they would have had
a new invention

called a fork.

Ancl they would have had two tines,
kind of like a miniature pitchfork,

rather than the three or the four
that we're used to today.

I read that in the period,
wealthy families would often

have large jelly castles
as part of, like, a centrepiece

on their dining table.
That's correct.

Tudor people loved a spectacle,
and they loved having all kinds

of sculptures which would
have been edible.

Sugar was a real luxury in the time
period, and it's something

that a middle-class family would
have saved up for in a banquet.

Wow. So,
the sweeter the centrepiece,

the grander the occasion?
Absolutely.

You all right, Cal?
I'm good, thanks, Angela.

Little trotters there. Yeah.

Just getting these
really nice and sticky.

That's the smoked pork bone sauce.

Just a bit of light spice
in there now.

Lots of fresh herbs, plenty
of sage, touch of rosemary,

a little bit of thyme.
Ancl how are you looking?

It's going to be tight.
I'm not going to lie.

It's going to be tight.

Cal's under pressure.
I tasted his smoked bone sauce.

Delicious.

It's sticky, that pig's trotter
glaze.

It can't be TOO sticky.

You know, you don't want it
clagging on your throat.

Right, oven's free, Gareth.

As Cal gets his salt-baked cabbage
out, Gareth puts his pig's collar

in with thyme and garlic
for a long, slow cook.

And Willis mincing his faggots.

I've got some liver in there, some
lardo, some spices, breadcrumbs.

I like using offal, you know?
I like using the whole animal.

The mix goes in to chill,
and he browns his venison,

before transferring it
to the juniper butter bath.

Then he slices his ginger park in
cake that he's made

using his grandmother's recipe,
before blitzing

up his caramelised cauliflower.

Is this your cauliflower puree?

Yeah. So just roasted in butter,
some double cream, some salt.

Nice and simple. Hmm.

That's delicious.
Ancl what's in here?

So, that's the park in.

Oh, wow.
My grandma's biscuit tin.

That's very good park in,
isn't it? Yeah.

Are you feeling quite confident?

Got a lot to do. In myself.

Obviously, the other guys
are cooking some real good stuff.

All right, I'll leave you to it.
Thank you. Thanks.

He wraps the faggots
in pig's fat or caul...

...as Gareth whizzes up
his date puree.

He's also laying out leaves
for a stuffed cabbage side

called chou fa rci.

This is a chou farci mix.
So in there I've got black pudding,

a pork belly mince, a little bit
of shallot, garlic, all my herbs.

He's using an unusual
ham hock black pudding...

...from the same farm
as his pork collar

just a few miles
from his restaurant.

George! Nice to see you again.
How are you doing, mate?

Yeah, good. Black pudding?
Yes, please, mate.

I've got some on the go.
Let's have a look. Fantastic.

OK. So this is where we make it.

It's all done in
small batches by hand.

So, we're starting with
the free-range ham hock.

That's smoked by ourselves.

We add the spice mix
and then the barley.

How do you get the texture
so soft and light?

So we're adding grains
instead of big chunks of fat,

which keep it soft. And then,
because it's all rolled by hand,

it's not forced into skins
by a machine or anything like that

so it keeps that light
and not too dense texture.

I think it's going to work
really well in the chou farci.

Sounds good.

There we go, mate. Thanks very much,
and good luck with the dish.

Cheers, thank you.

So, this is my chou farci.

I'm going to steam that
so it's cooked throughout

and then I'm going to slice it
and then pan-fry. Oh...OK.

Some date puree for you
to taste as well.

And how have you made that?

So, it's dates, brown sugar,
red wine vinegar, lots of spices,

sugar, apple. Mm.
So it's really acidic.

A little bit of sweetness there
as well from the dates.

Gareth's puree, really delicious.

He's got to get a great score.

He has to,
otherwise he's not going through.

Good? I hope so!

Service is looming.

I'm just going to the oven.

Will puts his venison in
for a first quick roast.

Cal finishes his carrots
in reduced mead...

...before stuffing his cabbage
with scapes.

Scapes are the flower pods
of the wild garlic.

They've just been pickled,
so a salt pickle.

He's also trying to keep one eye
on the barbecue

for his pork and maitakes

and keep a check on his vegetables.

BLEEP! BLEEP!

I'm glad I've got more of that.

Just left the carrots unattended
so absolutely destroyed them.

But I've got more carrots.

I'm sorry, Cal. I looked at them.
I thought they were all right.

No, no, it's all right. It's just
come up to temperature a bit quick.

The clock always seems to run faster
in this kitchen.

Will returns his venison
to rest again in the butter bath

and Gareth mixes kohlrabi
and Granny Smiths

into a white miso dressing
for his salad.

Right, Cal, what do you need?
Great. Carrots.

Here, green in here. Yeah.

Cal's up first.

It's time to demould
the mulled wine jelly.

What's coming out of
the sand castle, Cal?

Hopefully not a liquid, Gareth.

Well, yeah.
Fingers crossed for you, mate.

He says!

Ooh. Come on.

Go on. Go on!

THEY LAUGH WITH RELIEF

Cal, you've got four minutes,
please. Yeah, I'll be on time.

He places the scape-stuffed heart
into the middle of the cabbage.

Then he slices his barbecued
pork loin and belly.

How's that for you, Cal?
Perfect, mate.

A little bit of pink on the white.

Obviously got the dark meat
at the top. Lovely.

Where do you want it?
So, the loin there.

The others help plate it
along with the maitake mushrooms

on Tudor-inspired metal plates.

How long to the pass, please?
Er, two minutes.

Cal's under pressure.

He slices the trotter sausage

and Willis on sauce duty.

Oh, my word!
ANDI SQUEALS

It's amazing. Look at that!

The candles are lit,

the lights are dimmed...

AW! Oh!

...and Tudor two-pronged cutlery
given out.

The name of the dish is
The Tasty Tudors

inspired by the Terrible Tudors book
in the series of Horrible Histories.

All right. Enjoy. Let's go.
Good luck, Chef. Thank you.

I'm mesmerised. Amazed that
he's got it set in time.

It's really, really excellent, isn't
it? I can't wait to taste this.

Oh, the sauce is so glossy,
isn't it?

Pork belly's turned out
as you wanted it?

The fat's rendered nicely.

Melt-in-the-mouth for me.
Yeah, I'm happy with it.

The cooking on
that main piece of pork there?

Excellent cuisson,
on the right side of pink, so, yeah.

Succulent, tender.
Yeah, it's wonderful.

So, you've got your pig trotter
skin rendered down enough for you?

Yeah. It is a tough texture,

but it's meant to be there
as a gruesome element

so you've got that lovely sausage
on the inside.

Amazing. I think
it's full of spice, rich.

The skin around the outside
is a little tough.

Ancl your cabbage?
It's a lovely little...

...salty, pickled, garlic,
you know... I really like that.

Mulled wine castle.

Real punchy. It livens everything up
as well. It lifts the whole thing.

Ancl what would you score yourself?

Presentation on the board, if
I'd spent another couple of minutes

and maybe just got that
a bit neater...

I mean, I'd love a nine again.

Yeah, I think a nine.

For me, the rind on the trotter's
probably not my cup of tea.

It's a ten. Ten? Yeah.

He's set the bar quite high, lads,
hasn't he? Mm.

CAL EXHALES HEAVILY

How was that? How was that, Cal?

Terrifying. Getting all that up,
it was just crazy hard.

Gareth's next.

He's finishing his chou farci
on the plancha

and adding mustard
to his pork sauce...

...as well as barbecuing
some jumbo pork ribs.

What's my time, please?

Three minutes, Gareth.
Yeah. Need anything, mate?

If you can just keep brushing
those ribs on there for me.

Sticky, sticky, yeah.

Cal brushes on the ho is in glaze
before sprinkling on chives...

...whilst Gareth slices
his roasted and rested pork collar.

Happy with your pork? Yeah,
I am happy with the pork, yeah.

Hearts top per is set in a school
so he's plating in dinner trays -

starting with the pork ribs
and collar.

Farci. Thank you.
Farci in the circle, yeah.

Yeah. Coming round, here you go.

The kohlrabi salad goes on top

along with ponzu
citrus-dressed cabbage,

then the apple and date purees.

OK, you're clue at the pass now,
Gareth.

Sorry. One more minute, please.

Anything else, Gareth? just these
fresh dates on top of the cabbage.

The mustard sauce is poured

and, at the last minute,
he remembers his crispy cabbage.

Forgot about that.

So, the name of the dish
is Meet Me At Lunch

and the inspiration is
the graphic novel Hearts top per

by Alice Oseman.
Ancl what's in here?

So, this is supposed to simulate
exactly how it feels

when you start to fall in love
with someone.

SQUEALS OF DELIGHT, LAUGHTER

Isn't that amazing?!

It did actually make
your stomach flutter!

I know. I felt a little bit funny.

Yeah. Fabulous.
LAUGHTER

Right. Let's go and eat it.

All right. Shall we see if it's as
delicious as it is emotional? Yeah.

So, the collar, is that cooked
correctly for you, nice and pink?

Yeah. I like the cuisson on that.

Probably could have clone with
a bit more resting.

Juicy, pink,
just how pork should be served.

It's beautiful.

And then the rib?

It's sweet, soft, fatty, porky.
Wonderful.

Ancl you're happy with
the mustard sauce, the flavour?

Yeah. Yeah, I am. Yeah,
it's just a light mustard flavour.

Chou farci, Will? Yeah, lovely.

Big, rich, deep black pudding with
some nice cabbage. It's real nice.

So, it's more black pudding
than it is... Cabbage?

...the belly, and the cabbage.

I wanted the black pudding
to really come through. Yeah.

And what about the cabbage on top
with the dates and the date puree?

Yeah. Welcome addition.
Little fruity hits.

I love the crisp cabbage as well.
I'm glad he remembered that.

How do you think you'll score?

Erm, I think if I'd rested the pork,
I'd probably get a higher score.

You know, on a good clay,
I'd hope to get nine, obviously.

I think he deserves a really high
mark for this. I'm going to say...

Yeah, I'm going to say ten. I'm
going to give them a ten as well.

Gareth really needed to deliver
on this main course,

and I think he's done just that.

The food was delicious
and the storytelling was so moving.

Finally, it's Will.

He fries his faggots in butter

then pipes liver parfait,
followed by beetroot puree

on top of the park in which
has been fried in bone marrow.

If you can help me put oxalis
on top of this.

Yeah, absolutely.
just on the beetroot.

Cal gets the job of tweezering on
tiny oxalis leaves

as Will dots cauliflower puree on
to crockery etched with funny bones.

Do you need a hand, Will,
are you all right?

If you could help me just put
the pumpkin seeds on this puree

and then just fill it in
with your tweezers.

Black garlic is followed by
some roasted cauliflower florets,

then red cabbage is topped
with the faggot.

The park in is served on a wishbone,

just like the one featured
in the Funny bones illustrations.

You've got nine minutes.

Can I come up early, Chef?
Of course you can, yeah.

The butter-bathed and
roasted venison is sliced.

Cuisson's bob on that, Will.
Yeah, just how I wanted it.

And the venison and
cherry blossom sauce

is split with her by bone marrow.

I'm shaking. Look at that!

Excellent.

The name of the dish is
The Wishbone

and the inspiration
is the Funny bones.

I'm not helping do those oxalis
leaves at the banquet!

LAUGHTER

You can do that your bloody self!

All right, let's go.
Well done, mate.

Sauce? Yes, please. Thank you.
Sauce away.

So, venison, is that cooked for you?

Yeah. Yeah. Perfect.

It's perfectly cooked.
Yeah. So soft, so tender. Yeah.

Ancl what about the faggot?
Is that the consistency you wanted?

Yeah. Perfect. I think
it's nice and meaty, nice and spicy.

The roast cauliflower puree
with the toasted seeds on the top.

Great texture. just full of umami.
It's just so tasty.

Ancl your nan's park in,
have you clone it justice?

Yeah, I think so, yeah.

I love park in. I love parfait.

You know, put them together,
it's just inspired. It's so tasty.

How would you mark it? Ten.

Has it beaten the other two?

No, I think we're equal.

Ooh, what, all three tens?
Yeah, I think...

You think I'm going to be
that generous, do you? Maybe, yeah.

Ten, without a doubt.
It's got to be, ten.

You haven't made it easy, have you,
boys? At all!

Yeah. Oh, here he is. Hey. Hey.
How are you? How's it going?

Yeah, I'm all right. Yeah?

It's over. Finally over.

Yeah, man, that dish was phenomenal.

Standard's high. Yeah, very high.
Very, very high. Yeah. Yeah.

Well, main courses.
How are you feeling?

There's a few little tweaks,
shall we say, one particular chef.

Yeah. But a very high standard
overall.

You know, it's like great art to me,
you know. Yeah.

And they're just delivering
great art.

I've got to judge that great art!

I can just go...lovely!
Eat it happily!

With Will and Cal currently on 18,
and Gareth on 15,

it's time to find out the scores.

Hello, Chefs. How are you feeling?

Yeah, good. Good. Yeah, yeah.

Right. Cal, for your dish,
The Tasty Tudors.

Your Horrible Histories style
presentation was great fun.

I loved the jelly castle.
It was really impressive

and that mulled wine flavour
really came through.

The pork was smoky
from that barbecue

and really nicely cooked.

For me, I felt that fat
needed to render down a bit more.

Ancl the pig's trotter glaze
was sticky, really tasty.

I did feel, though,
the skin was slightly chewy.

Ancl I also think,
given that beautiful board,

you should have put more on it,
you know, a big sharing feast.

Gareth, for your dish,
Meet Me At Lunch -

I really liked the presentation.

That fun surprise
really did make my heart flutter.

Every element of your
pork was delicious.

The pork rib melted in the mouth
and I love the pork collar.

You're right, you probably could
have rested it

a minute or two longer.

That mustard sauce - to die for.

I am stealing that recipe
and it will be on the menu.

I really enjoyed
your cabbage garnishes.

Loved the way you use the whole
cabbage, had thought that through.

It really was good.

Will, for your dish,
The Wishbone -

beautifully presented
with your funny bones

and the park in, and the bones neatly
clone on your rack. It was great.

The venison rack was cooked very
well, and it was perfectly rare.

The venison faggot was delicious

and your sauce, the cherry blossom
vinegar really came through.

Your granny will be very impressed
with your park in toast

because it was delicious.

The venison parfait, beetroot
puree bursting with flavour,

really original. It was a really
beautiful main course. Well clone.

And so to the scores.

Cal...

...|'m giving you...

...an eight.

Cal, this was an absolute
showstopper at the pass.

More finesse and just the little
tweaks Angela's suggested to you,

and you could do very well if you get
to cook this again. Thank you.

Gareth...

...I'm scoring you...

...a nine.

Gareth, this dish brought
everything together for me,

your talent and your imagination.

It was so wonderful to see
that happen for you. Thank you.

Thank you. Beautiful.

Will...

...I'm scoring you...

...a ten.

It's just an extraordinary dish.

Beautifully composed,
stunningly executed.

And that park in was amazing.
Thank you.

Right. Next up, gentlemen,
it is the sweet part of the menu.

You let your imagination go wild.
It's all to play for.

It ain't over yet, guys,
that's all I'm saying.

Thank you.
CONTESTANTS: Thank you. Cheers.

Ooh! Ten again. Well clone. Ugh!

Yikes. Yeah. Yeah.

It's great. Sweaty palms. Yeah.

The sweet part, shall we get on
with it? Good luck. Thank you.

It's the pre-dessert.

The scores really are
incredibly tight.

In the event of a tie,
these rankings will really matter.

Nine's fantastic,
I couldn't have asked for more.

Well, I could have,
but nines, I'm happy.

Eight for the main, I expected it.

Felt the boys deserved
higher scores today.

It's amazing to score
two tens in a row.

You know, I never thought I would.

There's only two points in it,
between me and Cal.

I'm trying not to let nerves
get the better of me.

Angela will taste these blind

and, with the stakes high...

Come on!

...Will starts by setting
the oven for his baking

and Cal churns a strawberry
and apple marigold sorbet

for his pre-dessert
inspired by images from a book

that spans the ages in its appeal.

The title is just A Tiny Taste.
It's based on Charles Mackesy's book

The Boy, The Mole,
The Fox Ancl The Horse.

Oh, it's so beautiful, that book.
Yeah.

In the book, the little mole's

always chasing after
the three-tier cake

and so what I'm trying to do
is replicate that tiny cake.

And what kind of a cake is it?

It's going to be a lemon and verbena
Victoria sponge. Oh, my word! Yeah.

He doesn't realise
he's stealing Will's oven

as he puts his mini sponges in.

Oblivious, Will pops out
some parfaits.

So, the title is Get Off My Cheese,

and the inspiration is
Wallace and Gromit.

Their favourite cheese
was Wensleydale

so there'll be a smoked
Wensleydale parfait,

two kind of spiced biscuits
with some elderflower jelly.

It'll look quite unassuming,
in a little cracker tin,

and it'll be like
an ice cream sandwich.

He's cut out cinnamon and ginger
crackers ready for his oven.

Whoa, whoa, whoa, whoa!
Don't go in there.

Can you go bottom one?
I'm in with cakes.

Cheers, dude, appreciate it.
Yeah, no, it's fine, it's fine.

Everyone's getting jittery as
Gareth makes a creme fraiche mousse.

So, the pre-dessert title is called
The Toughest Kid In The Be a no.

Right. It's based around a character
called Ivy The Terrible.

Oh, I love Ivy The Terrible...
with the...hair! Yeah.

It's quite personal to me as well.

My eldest daughter is actually
called Ivy as well.

The dish itself is a coconut sorbet

with a creme fraiche and
lime mousse underneath

and on top I've clone
an Italian meringue. Right.

In order to get into
the main part of the dessert,

you need a little bit of tantrum and
break through that meringue. Nice.

He gets his coconut sorbet in.

Did you see my timer anywhere?
I had it on my tray earlier.

Oh, sorry. This one's mine.

This, and the oven, what next?!
This, and the oven!

He's got tens now, guys,
yeah, he's got tens, yeah.

They're all trying to time things
so they can serve together.

Will builds his cheese
ice cream crackers,

Cal pipes sorbet into his cakes

and Gareth helps to decorate.

It's not a quick job, is it? It's
not a quick job. A worthwhile one.

You have three minutes.
Yeah. Thank you.

Gareth plates up last
to keep things cold.

Sorbet goes on top of his mousse,
then a swirl of mint oil

and meringue
in Ivy The Terrible's colours.

Wow.

Goodness me, gentlemen,
you've surpassed yourselves.

Cheers. Well clone.
That's incredible, man.

THEY LAUGH WITH RELIEF

Hello. Hello. I feel like
I haven't seen you for ages.

Thank you so much, my love.

Oh, wow.

We're supposed to break the top open
like we're having a tantrum.

OK. So, wreck... And there you go.

Looks amazing. Yeah, looks class.

Mm. Mm. Oh, that sorbet.

Real nice. Spot-on. Yeah? Yeah.

That meringue sort of
just disappears, doesn't it?

Yeah, the meringue's very good,
actually.

I think I prefer the meringue to the
filling. I find it too sweet. Mm-hm.

Now we've got afternoon tea.
SHE CHUCKLES

I mean, it's just gorgeous.

Oh, look at that.

Yeah. Clever. Goodness.

Oh, yeah.

It's all a bit a special, isn't it?

That marigold's so good
with the strawberry.

It surprised me, actually.

I didn't expect that sorbet,
and I think that's made it.

Quite refreshing, isn't it? Yeah.

Interesting.

That's incredible.
That's amazing.

How the hell
did you come up with that?

Don't know.
THEY LAUGH

just on a whim! Yeah!

That's really good.

That smoky cheese is amazing. Mm.

A bit more of that gel
would be even better.

I really like that.

OK, so least favourite,

this one here. Right.

Too sweet.

Second favourite -
this one, the cake.

And my first was the crackers.

The simplicity of it
just ticks everything.

Do you think you know
who made what, though, I ask?

This is Will.

This is Gareth.

This is Cal.

This is Will.

This is Gareth.

Oh, interesting.

And this is Cal. Ah.

It's the final course and the final
chance. We're on to dessert.

Is it hotter at the back
or at the front?

It's nice to find out
on the last day, innit?!

THEY LAUGH
I know, but I keep forgetting!

For his,
Gareth is caramelising pears.

So the scores are really tight
at the moment.

So this course could potentially
push me forward or one of us has got

to go home at the end, so...

Cal cooks down peaches
in elderflower syrup for a compote,

and Willis mixing a crumble
blackened with activated charcoal.

They are both all too aware
that many chefs have fallen

at this final hurdle.

So the title of the dish
is The Phoenix Meteor Shower.

The Phoenix Meteor Shower? Yeah.
And what's the inspiration?

The inspiration is Look Up! Oh,
Dapo! Illustrated by Dapo Adeola.

He's fantastic.

So it's about a kind of young,
aspiring astronaut.

She's trying to convince everybody
to stop looking at their phones

and look up at the meteor shower.

Tell us how you're getting it
onto a plate.

So there's going to be
a brown butter parfait.

I'm going to freeze it in liquid
nitrogen, bash it up into sort

of meteor rocks.

I'm doing an aerated ruby chocolate
that will again resemble a meteor.

I'm doing a black crumble
with lots of edible glitter in it,

so it kind of looks like space dust.
Night sky.

Ancl then there's a buttermilk
granita, apple marigold caramel,

and some pears on there as well.

So what's your biggest worry
with it? Splitting the parfait.

Oh, yeah. The butter, yeah.
It cools very fast.

If you whip it too much,
it splits fast. Yeah. Right.

As he aims for top scores,

Gareth mixes feuilletine into melted
praline and white chocolate.

The title of the dish is "Incoming!"

And it's inspired by the video game
Worms.

It was developed by Team 17

who were based in Wakefield.

There's, like, four worms on each
team, and you have to try

and destroy the other team's worms.

Yeah. So how are we going to
see worms? Yeah. Yeah.

So they used to use different types
of weapons, so I'm making a layered

chocolate bar almost. Right.

So it's going to be
a chocolate shell inside

a hazelnut ganache, caramelised
pear with bourbon. Right.

Also a chocolate and malt ice cream
to go on the side as well.

Mm, I like malt.
So you're tempering chocolate?

Yes, obviously I need to get
everything made and then chilled

so it'll fill the tempered shell
without having to melt it.

Yeah, of course. And then that could

be a disaster trying to get it
out the mould.

So we need to stop asking you
questions so you can get on with it.

Pretty much,
if you don't mind, yeah.

THEY LAUGH

He rolls out the feuilletine, whilst
Cal is also making a crunchy base

with home-made biscuits
and some butter.

I think this is the strongest
course of the week.

So, yeah, head down,
just get it all clone.

After a teeny wobble on main,

he's hoping to bounce back
with a dessert based

on Quentin Blake's
classic illustrations.

So title of the dish is
james's Giant Peach.

Oh! Inspired by, you guessed it,
James Ancl The Giant Peach.

So I'm making a cheesecake

in the shape of a peach with sour

wild camomile yoghurt,
peach sphere in the centre

cooked in elderflower, and then
make a couple of the characters.

So there's an earthworm
in the book. Nice.

So that's made from a jelly worm.

So in there there's verbena,
anise hyssop,

and a little bit of mint as well.

Ancl then there's going to be
the Ladybug character as well

filled with ice cream.
Do you think this is going to put

you through? Cos it's tight between
you two. Yeah, it is tight.

Ancl I'm almost rooting for these
guys as well because they've cooked

their hearts out all week. Yeah.

I'll be sad to see
either one of them go, so...

Oh, right,
so you're staying, are you?

Yeah, I will be, yeah. Yeah.
I love that.

THEY LAUGH
On that note, Mr-Confidence-pants.

I should be good on this course.

Apart from forgetting to put
my cornflour in my crumble.

Nearly fell at the first hurdle
then, didn't I?

Will gets the rescued crumble
in to bake.

Cal pours his jelly into worm moulds
and blends earthy, sweet

woodruff herb for his ice cream.

He's given himself a lot to do.

Still need to make the cheesecakes,
get the peach spheres

in the cheesecakes, spray
the cheesecakes, put the jelly worms

in the cheesecakes, make ladybugs.

Probably some other stuff.

Gareth mixes hazelnut praline
and chocolate popping candy

into cream to make the ganache
that will go in the centre

of a chocolate dynamite stick
for his dish, inspired

by the Worms video game.

Gareth's dish, "Incoming!"

The key for him is getting
his tempered chocolate right.

The heat in that kitchen
can really mess with any tempering

you might have planned.
You know, he's got to pull this out.

He's got to get a nine or ten
if he wants to go

through to the judges. Mm-hm.

Will's dish,
The Phoenix Meteor Shower.

So for me, that parfait's the key.

He's got to set it,
can't have it split.

You want to be eating that parfait
with the other elements

on that plate.

# Runnin, runnin'
Runnin', runnin'. #

Cal's dessert, james's Giant Peach.

He's got to make sure that
that peach is beautiful.

I don't want this
rubbery cheesecake.

If he's got a soft centre,
that's got to come out.

His main course sounded amazing
but, for me, that was the weakest.

You know, he did not get it right.

As he pushes for top marks
this time, Cal adds white chocolate

and cream to his camomile
cheesecake.

He then gets the peach compote
he made earlier from the freezer.

So this will just defrost
inside the cheesecake eventually.

It will go back to, like, a compote.

He builds his cheesecakes, piping
the yoghurt mix into peach moulds,

pushing in the spheres,
topping with more cheesecake mix,

then adding his biscuit base.

Is this your cheesecake mix?
Yeah, that's the mix.

So a little bit of sour camomile
yoghurt in there.

A bit of salt, you know,
just to balance with the sweetness

of the elderflower and the peaches.

Yeah. So hopefully get
the balance right.

Feeling good? Yeah.
Feeling really good. On time?

Yeah, I'll be on time.

Cal's cheesecake base,

maybe it should be a little bit
sharper for me, but I think

when it's cooled down and frozen,
it will have that.

He seemed very confident.

I hope he's not overly confident.

Gareth cools down the chocolate
malt ice cream mix,

then gets his set popping candy
ganache ready to add to his

gaming dynamite stick.

Worms, Gareth, really loved
that game.

Yeah, Worms was fantastic.

Me and my brothers
all gathered around the TV, PS1,

literally just bashing away
all night. It was great.

I used to go round my matejames's
house and have four N64 controllers.

Yeah, yeah. It was really good.

It's just a great way of bringing

everyone together, I think, gaming.
Massive in my life.

I don't know about you guys.
Oh, yeah, definitely.

Ancl it's artistic. The illustrations
are incredible, you know?

Willis adding hot sugar
and glucose to whipped egg yolks

for his parfait.

Next, he slowly adds the
beurre noisette, or browned butter.

Noooooo.

Er... Ahh...

Maybe not.

The mixture nearly splits,
but luckily comes back together.

He folds it with mascarpone
and whipped cream.

BUZZER

Who's in the oven? Me.

His now-baked black crumble
has been designed to look like

a smashed meteor.

And he got inspiration for it
from astrophysicistjosie Rawes...

Hi, Josie. Hi, Will. Come on in.

...at York University's Astrocampus.

So what are meteors? It's basically
a space rock entering the atmosphere

and burning up.

And I've got one here.

It's about four billion years old.

Wow. It's heavy.

So it could have broken off from
something like an asteroid. Right.

Or it could also be
the tail of a comet.

So I've got some images here
of different coloured meteors.

What makes them different colours?

So the different colours arise
depending on what the meteor

is actually made of. Right.

So the meteor that caused this trace
would have been made of a lot

of sodium, which gives it
this yellow colour.

This one's really famous.

This is from
the Perseid meteor shower,

and they have a very characteristic
green into pink, and that means

it's got magnesium and calcium.

And so the meteor shower occurs
when Earth passes through

the tail of a comet.

And so you can see lots of them
here, and they light up the sky

at night in all these different
colours.

Wow.

To give his space rock
some sweetness and acidity,

Will's using caramel three ways -
in a pear puree...

...in compressed pear,

and as a drizzle on the plate.

What's this little delight?

So that is normal caramel deglazed
with apple marigold vinegar.

You like a lot of vinegars
in your cooking, don't you?

Yeah, I've been told that before.
Oh, that's delicious.

I like that. How's that going to
look on the plate?

What's happening with it? So that is
literally getting drizzled on.

Ancl the parfait in the centre of it?
Yeah.

Sort of all spread out,
sort of even.

Yeah, like it's just been... Splat.
..blasted on the plate. Yeah.

Will's got to make sure it tells
a story on the plate, and he's got

to make sure that
it all works together,

it's not just elements
and cleverness but actually

doesn't come together as a dish.

He's setting the brown butter
parfait the speedy way, in liquid

nitrogen, before crushing it
into large chunks.

He uses the same method
for his buttermilk granita.

Gareth slices his feuilletine,
ready to fill his dynamite sticks.

Moulds are already painted with
the cocoa butter,

so they're looking pretty sharp.

I'm just tempering my chocolate now,
so literally just waiting

for it to come down by a couple
more degrees and then I can get it

into my moulds.

He pours in his tempered chocolate,
then knocks it out to leave

a thin lining.

What's in that bag?
So this is my hazelnut ganache.

So this is what's going
to be in the filling.

There's going to be a layer of
pears, a layer of hazelnut ganache,

and then feuilletine.

Ancl do you think the pears are going
to give you that freshness,

cut through that ganache,
and all the rest of it?

Yeah, the pears I'm using are
really quite sharp as well. Yeah.

I've caramelised them and finished
them with a little bit of bourbon.

That should hopefully help
lift the whole thing.

I tasted Gareth's hazelnut ganache.

Slight little surprise in there -
it had this popping candy.

He needs to get it all together,
make sure it's not overly sweet.

Then he could be on for
a great score.

Now layered with the feuilletine,
ganache and pear,

he finishes his chocolate dynamite
and gets it into the chiller to set.

As Cal fills white chocolate
ladybirds with his woodruff

ice cream and also
chills to firm up.

Are you confident yours are
going to come out all right, Gareth?

Yeah. Yeah? Good.
Pastry, man, innit?

Anything could happen!

Will's serving first
and, for the red meteor colour,

he's aerated ruby chocolate,
which is a recent invention

from red cocoa beans.

Need me to do anything, Will,

or are you all right?
I'm good for now. Thank you.

His caramelised pear puree
is swirled into the bottom

of his bowls and the compressed
pear goes on top.

OK, Will, you've got three minutes.

Yes, Chef.

The apple marigold caramel
is drizzled before he sprinkles on

the black hazelnut crumble, which
now sparkles with edible glitter.

Space dust. Look at that.

The liquid nitrogen box comes out.

First on is the buttermilk granita.

Two minutes, Will. Yes, Chef.

Then the slightly bigger pieces
of brown butter parfait.

Need anything? Yeah. Can you go
with five pieces of ruby chocolate?

And finally,
the red and yellow elements.

Will you start putting
these dried marigolds?

Yeah. just all facing towards,
like, 20 past.

Like going across.

Remember my analogue clocks.

You're clue on the pass now, Will.
Yes, Chef.

It's served with a space-inspired
sound and light show.

The name of the dish is The Phoenix
Meteor Shower and it's inspired

by the book "Look Up!"
illustrated by Dapo Adeola.

OK, let's go and eat it. Yeah.

This is interesting, isn't it?

Cos I think it looks quite
unassuming, but I bet it's not.

Yeah. Yeah, yeah. Yeah.

So, the parfait,
that's worked for you?

Yeah, it's really sort of buttery,
soft, like ice cream.

Yeah, definitely getting the
nuttiness from the brown butter.

It's really, really nice.

And the saltiness comes through
in there, too, doesn't it? Yeah.

Ancl what about
your buttermilk granita?

Yeah, I think it, sort of,
you know, makes it nice and clean.

Do you think texturally that works?

Yeah.

And then the ruby chocolate.
Yeah. Lovely.

Almost sort of fruity flavour
from that.

Caramel's worked for you?
Yeah, very much so.

What about the crumble?

Yeah, it's crunchy. Obviously,
visually, it looks impressive.

It reminds me of, like, an apple
crumble, but, like, outer space

apple crumble. Mm.

What would you score it?

Erm...

...a nine.

My crumble could have been ever
so slightly less powdered.

Yeah, it's got to be a ten,
I think, for me. A ten from you?

Yeah. Ten.

You think you're through
to the judges?

I'd like to think so, yeah. Good.

He's done as much as he can now.

But is it enough?

Cal's also throwing
everything at this one,

including his power tools...

DRILL WHIRS

...as he drills his frozen
cheesecakes for the jelly worms.

Insane.

That's completely insane!

He then sprays them - first peach,
followed by a blush of red...

...whilst Gareth is pinning
all his hopes on his complex

chocolate dynamite sticks filled
with the ganache,

pear and feuilletine.

One... One down.

But the second one
isn't good enough to serve.

BLEEP!

Crack the tray a little bit.
Sometimes that really helps.

Freeze it for five minutes, maybe?

Do you want me to put them in?

Whilst he waits for them to set some
more, he pipes out white chocolate

to look like detonating wire

on a gaming presentation box made

by his dad and pre-scoops
his chocolate malt ice cream

ready to serve.

Cheers, buddies. Thank you.

Then he tries again.

Get these back out now.
What do you reckon?

You got this.

Got one?

Got one, but...

You've got it. You reckon?
Yeah, for sure.

Yes!

So the name is "Incoming!"

The inspiration is the video game
Worms.

Right. Let's go and eat it.

Good luck, Chef.

Well clone, Gareth. Cheers.

Wow. This is great.

So chocolate tempered correctly.
Nice crunch to it.

Yeah, I think it's got
a decent crunch.

I would've preferred it to be
a tiny bit more crunchier but,

other than that, I'm really happy.

Mm.

Mm.

Is your feuilletine base crispy
enough for you? Yeah.

It adds a great crunch.

And then with the popping candy,
that just adds extra bite.

Is that popping candy?

Oh, yeah.
It's not just me? Yeah, it is. Yeah.

Are you happy with your ganache?
Correct flavour, consistency?

Yeah. I think the ganache is
spot-on really.

All the flavours marry up
quite well.

Are the pears working in there?

I think the pears really work.

If I was being hypercritical,

I'd probably say I'd want
a little bit more fruit.

What about your ice cream?
Yeah. Delicious chocolate and malt.

That's exactly what I wanted.

Ice cream's really good.
Ice cream's really good, yeah.

It's all really good.

ANGELA: What would you score it?
I'd give it a nine.

I think if the tempers was bang-on,
then it would be a ten.

OK.

I think it's a nine.
Yeah, I think it's a nine.

It's a really good dessert.

Just the chocolate and the malt
just overwhelms the fruit element.

Finally, it's Cal.

Can he deliver everything right
this time?

He sticks stalks into the peaches
with melted chocolate.

Seen my tweezers? Yes, I've got
them. Have you? Yeah, yeah.

Keep 'em for now. No, no, no, no.
You have them. I've got my own.

Then it's his moment of truth
as he demoulds his ladybirds.

Ooh, check them out!

Easy. Little wriggly lads,
aren't they?

He pushes in his jelly worms.

I just want it
so he's crawling out the side.

It's so cool.

You've got five minutes, Cal.

Five minutes. Thank you.
I'll be on time. Thank you.

As if that wasn't enough,
he's got one last surprise...

How much essence do you want on it?
A few drops.

Yeah, that's great.

...scented helium balloons
to attach to the peaches.

BALLOON SQUEAKS

Oh. Hello. Squeaky.

Four minutes, Cal.
Thank you. Thank you.

If you could bring it
nice and close for me.

Next balloon, please. Yep.

Going? Yeah, happy.

Aw. So, inspiration for this one,

Quentin Blake's illustrations
of James And The Giant Peach.

Brilliant. Let's go and eat it.

The balloon. Tell me about that.

Obviously, the balloon takes
the peach to America.

Yeah, it's a little bit of fun.
You can pop the balloon.

There's peach essence in there, so
it really sort of ties it together.

BALLOON POPS

Ooh.

Oh, yeah, you definitely get that.

Oh, yeah, I got it!
Definitely get that, yeah.

Wowser.

So, consistency of your cheesecake.
Happy with that?

Yeah, it's soft.
It's got a little bit of bounce.

Ancl it holds its shape,
most importantly. Mm. Yeah.

It's delicious, nice and light.

Yoghurt flavour comes through
perfectly.

And my peach in the middle -
tiny little bit frozen.

I feel like he might be quite upset
with that.

The peach centre,
is that as you wanted it?

Was it slightly frozen?
No, it's meant to be soft.

It wasn't frozen for me there.

What do you think of the flavour
of that peach, though?

Unbelievable. Yeah.

You've tempered your chocolate
correctly for your ladybird.

Yeah, it's nice and thin.

Yeah. Really nice.

Beautiful temper, woodruff,
real nice flavour.

Yeah, it's very good.

OK. How's your little worm?

Yeah. Bit of fun, her by.

Yeah, it's fresh.

What would you score this?

I'd like a ten.

Yeah, it's a ten from me.
Yeah, same from me. Ten.

Yeah, the peach is
a little bit frozen.

But you can forgive him cos it's...
Incredible.

...such an incredible piece of work.

Cal. Boys.

Good? How was that?
Yeah, it was good.

You know, nothing given away,
as usual. Wooh!

I don't know about you, but
I'm a little bit hopped up on sugar!

THEY LAUGH

I don't always eat so much of
the desserts, but they were three

very tasty, moreish desserts.

All of those desserts had
elements you thought, "Wow."

You know, and technically,
honestly, respect,

absolute respect for what they did
in that time.

CAL: I think there's going to be
some top scores, to be honest.

Hopefully.
Hopefully, yeah, fingers crossed.

It's in Angela's hands now.
Certainly is.

Yeah. Nerve-racking times now.
Yeah. Yeah.

We have been at the high-end of
scoring... Yeah. ..since starters.

Eights, nines, tens.
That is a very unusual week. Yeah.

Are we in the top ends of
things again? Yeah.

A different pecking order,
I'd say, now. Yes.

I mean, again, you know, they have
not made it easy, you know,

which is a good thing.

At the moment, Willis on 28,
Cal, 26, and Gareth, 24.

Hello, Chefs. Hello.
Hi. How are you all feeling?

Good. Yeah, good. Yeah.

Will, for your dish,
The Phoenix Meteor Shower...

...| liked your inspiration,

I enjoyed the starry sky and music.

I think you could have pushed
that theatre more.

I think I would have loved
the whole ceiling to be lit up.

I loved that hazelnut crunch
with the crumble.

Ancl you had freshness and acidity
from the caramel and the pears.

Your brown butter parfait,

for me, I was hoping that was
going to be the centre focus.

It wasn't.

I couldn't really decipher
between the buttermilk granita

and the parfait.
It sort of merged all into one.

So I think bigger pieces would
really make you identify that.

Gareth, for your dish, "Incoming!",

the dessert look refined, it was
elegant, it was fun inspiration.

I loved that ice cream, that
fabulous consistency and delicious

chocolate malt flavour.

The dynamite stick was sharp
and it was well made.

The pears brought welcome acidity
and broke up the richness.

I would just put more pear
cos I think

you really need that acidity.

Your praline feuilletine on
the base provided good texture

and that chocolate had a nice sheen.

Ancl I think you said it yourself,
a little bit more of a crack,

I think, was needed.

Cal, for your dish,
james's Giant Peach,

it was a very clever,
smart presentation.

The balloon with the peach essence
was a great added touch.

Very imaginative.

That camomile yoghurt cheesecake
was delicious and creamy.

Ancl the peaches in the centre,
the sharpness was exactly

what you needed.

Your worm was very well made
and refreshing.

The Ladybug, the chocolate
was nicely tempered.

Ancl that woodruff ice cream
had a lovely softness to it.

It was a magical dessert.

And so to the scores.

Will, I'm giving you...

...an eight.

Will, this was such a
humble looking dish at the pass.

Then I took a spoonful.

It had so much flavour.

Really quite surprising.

If you follow Angela's advice...
Yeah. ..you could definitely

get those extra two points.

Cal,

I'm scoring you...

...a ten.

Yes. Thank you.

THEY LAUGH

Matching your storytelling
and your impressive pastry skills,

this dish was just simply
a knockout.

Thank you, both.

Gareth,

I'm scoring you...

...a nine.

These final scores mean that
Will and Cal are joint on 36.

And Gareth, you are on 33.

Sadly, that means
you're going to be leaving us.

It's been so wonderful to have you
back in this kitchen. Thank you.

You are an exceptional talent.
Thank you very much.

Commiserations, Gareth.

But honestly, you've got
nothing to be worried about.

You're a brilliant young cook.

Well clone, all of you. Thank you.

Good luck tomorrow, both of you.
Thank you.

I'll see you here in this kitchen.
Well clone, guys.

Thank you.

Well done, boys.

Mate...

Well clone. Well clone.

What a week, man.

Over the moon with my score
for dessert to get a nine.

I must say I'm gutted to be leaving.

But to go out to these two guys
is not a disappointment for me.

Just happy to be cooking
along such amazing talent.

One of you better
get a dish through. Yeah.

Can't believe we've got to
do all that again.

THEY LAUGH

Ten. Finally got a ten.

Yes, absolutely stunned, yeah.

Tomorrow, I'm just going to try
and enjoy it,

pick up on what Angela said,

and change it where
she thought necessary.

It's amazing to get through
to the judges, you know?

I think I've got
what it takes to win.

I just need to go in there
and cook as well as I can.

The judges are going to have a
really hard time tomorrow choosing

between these two chefs.

They're exceptionally talented.

Next time, Will and Cal
go head-to-head...

Do you think we need
to get that out? Yeah.

...as they try to win over
the judges...

Two, one...
BALLOON POPS, SCREAMS

Feels like I've been
beaten up by flavour.

...in one of the closest
high-scoring battles we've ever had.

The winner is...