All language subtitles for Great.British.Menu.S18E08.1080p.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.

A roster of revered Great British
Menu winners...

Snakes. OK, snakes?

...return as veteran judges to score
the regional rounds.

I'm scoring you a ten.

I would give you an 11 if I could.

They've got their eyes peeled
and taste buds primed

for supreme culinary skill and

unparalleled talent.

Go hard or go home.

Focused.

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

the least successful chef... Done.

...will leave the competition.

So exciting!

It's day two of the Welsh heats.

Anything could happen.

Yesterday, after timing troubles...

Go, go, go'

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

...and went home.

The remaining three must now cook

again on our theme of British

animation and illustration.

Watch your backs.

And they're all returners, desperate

to stay in the competition.

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

Focused Mark is going all out this
time.

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

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

Not yet.

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

Hot stuff coming through.

Amdani - let battle commence.

Lech yd da!

The three remaining chefs
for Wales

must now compete over mains and
desserts.

Mark is on 16 points and Georgia

and Westy are joint on 13 points.

The competition is heating up

but only the best two will get

to cook for the judges.

My main focus is getting to the
Judges' Chamber.

I think I'll be able to do it.

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

I can't wait to start cooking.

Not much in it, the moment.

So, new day.

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

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

Before the three chefs get settled,

I've got a surprise for them.

Hello, chefs.

ALL: Hello.

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

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

Lorna has to be at her restaurant
today.

Today, you'll be getting a brand-new

veteran joining us.

They are our very newest and most
recent

champion of champions.

And one of the most extraordinary

chefs that we've ever had through

the doors of Great British
Menu - Spencer.

Hello, Chefs. How are you?

Hello. Yeah, we're good.

Looking forward to judging your
dishes.

So, I'll be looking for exact
cooking.

Real depth of flavour, the link to
the brief,

and your personality coming through
as chefs.

So, I wish you all the best of luck.

Thank you. See you in a little bit.

Spencer Metzger is the head chef

at the Ritz's Michelin-starred
restaurant.

And last year he won both the fish

and main course at the banquet,

as well as being crowned champion of
champions.

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

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

Seems like a bit of a tough cookie.

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

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

I'm looking for real perfection
in their cooking.

I'm looking for textures, flavours,

their personality as chefs,
different techniques

and most importantly, links to the
brief.

With a new veteran to impress,

Georgia makes sure she's extracting

every bit of flavour from squab
pigeons

for her dish based on a little green
train.

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

So it's inspired by Ivor The Engine.

Oh, Ivor The Engine book? Yeah.

Excellent, excellent.

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

What happens is, the pigeons
basically escape.

And Nor manages to simg them

down and take them back.

Tell us what's actually going on the
plate.

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

different types of beetroots
cooked different ways.

Black pudding puree,
maitake mushroom,

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

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

So, it's an Asian-influenced
sauce.

It's quite sweet and sticky and

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

What are you doing with the pigeon?

The pigeon, I'm going to roast on

the bone and then take off the
breasts.

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

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

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

I want pink. We look forward to it.

To get depth of flavour in her
sauce,

she roasts the pigeon bones along

with leeks, onions, carrots and
fennel seeds.

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

and the link to the brief.

Hopefully, it's not too safe.

Meanwhile, Mark is prepping his duck

and browning the wings to start a
sauce.

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

from The Tales Of Mabinogion.

So it's the old tales of Wales.

Like mythology? Yes. Right.

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

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

so they got him to cut his head off.

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

So they cut his head off.

They feasted for seven weeks with

the singing birds of Rhiannon

keeping him alive.

Ancl what he wanted was Bendigeidfran

facing France, protecting Britain.

With his head? just his head.

Just the head. just the head.

It's a jolly little tale.

Basically, it's aged duck.

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

There's a little bit cumin and
fennel

because they used them spices in
medieval times.

Right. Of course, yeah.

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

Then with that, also are the duck
hearts,

served pink, on a skewer and served

with red cabbage puree,

butternut squash and elderberry.

Are you worried about anything?

All of it, to be honest.

Because need to get them all
perfect.

Good luck. Thank you.

Mark begins his red cabbage puree

adding red wine vinegar, red wine,

orange juice and sugar to give

it a sweet and sour taste.

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

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

Westy, meanwhile, is mincing

chicken for his main course.

My dish is called Fox's Feast.

So, it's based around one of the

Roald Dahl books with Quentin
Blake's illustrations,

Fantastic Mr Fox.

I'm dyslexic, so when I was younger,

reading books was quite a difficult
task.

So Quentin Blake's illustrations

really helped to bring it all to
life.

So this is quite a personal
connection.

It certainly is.

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

a nice banquet with some
chicken Kievs

some nice roast potatoes.

We're going to have a cauliflower
cheese,

it's going to be stuffed with cheese
sauce,

glazed up in some cider, some crispy
chicken skin.

So it'll be a real feast for
everyone.

Did you say stuffed with cheese
sauce?

As you cut into the cauliflower
cheese,

all the cheese sauce will be inside
of it.

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

So, these are corn flakes.

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

through to give it a real sort
of

different crispy element on the
outside.

Do you think that's better than a

traditional kind of Panko crumb?

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

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

I'm trying to sort of respect the
original dish

but it's trying to up the ante so

that it's worthy of being at the
banquet

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

It's a really hard task.

Westy browns chicken wings and makes
a roux

for his traditional gravy.

From the feedback I got yesterday,

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

It's all going to be about pushing

the flavour as far as I can get it.

Next, he attempts to make a

banquet-worthy filling for his
Kyivs.

So I just put my smoked butter
in.

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

Ancl I've got a whole truffle I'm

going to chop up and put in there as
well.

He pipes his butter mix into moulds

to freeze and firm up.

So seems like we're all using
poultry.

Birds of a feather flock together,

don't they?

In the battle of the birds, Mark is

cooking to stay in the lead as he

renders the fat on his duck before

roasting the crowns in the oven.

Then he turns his attention to his

duck crisps using a puree made from

duck fat, skin and tapioca flour.

Careful with the seasoning, that's
number one.

And 'gust make sure temperatures are

right and everything's cooked
perfectly.

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

Mark is cooking The King's Last
Feast,

from The Tales Of The
Mabinogion.

He's putting the duck hearts
on a skewer.

What do you think about that
for a banquet choice?

A banquet, it could put people off,

and sticking it on a skewer might be

a little bit too much. A bit cheffy.

For her Ivor The Engine main,

Georgia has stuffed her squab crowns
with herbs.

In my pigeons, there's thyme,

tarragon and rosemary.

I just want to penetrate the pigeons

with as much flavour as possible, as
well.

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

does it sound like a fully formed

dish to you, this dish?

I question, how is she going to make

that a banquet-worthy dish?

It sounds a little bit like a

restaurant dish at the moment.

This is my black pudding puree.

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

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

And on to Westy, Fox's Feast.

I do love a chicken Kiev.

And cornflakes, do you approve?

Because that... I'm not convinced.

I could be but I'm not yet.

Westy's making crisps using

the chicken fat and skin.

I'm juggling quite a bit at the
moment,

so there's sort of bits everywhere.

They're all spinning plenty of
plates,

as Mark purees one lot of butternut
squash

while softening more with butter

and salt in the water bath.

Yeah, I've got a lot going on at

the moment cos it's all last-minute.

So I'm trying to get everything

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

Ooh-oh.

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

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

So my cabbage got a bit grainy,

so I need to just cook it out more.

How's things going?

A bit of a push to get ready but

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

You got anything I can have a little
taste of?

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

What have you clone with this?
just roasted it.

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

Bit of chicken stock and then just

bring it down, blend it.

I wish you the best of luck. Thank
you.

Mark's puree was nice, it didn't

really blow me away, if I'm honest.

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

the fireworks of the dish.

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

He finishes it on the barbecue

to fire it medieval style and crisp
up the skin.

Georgia adds lemongrass to her
sticky Asian Kome miso sauce

and is preparing beetroot three
ways,

roasted, pickled and pureed.

How are you getting on?

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

I've never seen this before.

I've made a dry caramel.

And then I've added soy sauce,

white wine and some sherry vinegar.

And then cooked that out and then
'gust

some lemongrass in the end.

Ancl I just want that to infuse now,

just to help with a bit freshness.

So I tasted Georgia's Kome miso.

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

It could really be a highlight on

it or it could be a little bit odd.

In the kitchen, Mark checks

his second batch of duck crisps.

As Westy checks his chicken
crisps,

which, unlike Marks, have come out
perfectly.

Cheddar.

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

To cut through all the rich
cheesiness,

he wanted to add a Welsh dry
cider glaze,

so took a trip to
Gwynt Y Ddraig Cider.

You all right, Drew?

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

I'm hoping you can sort me out with

the perfect cider for one of my
dishes.

No worries, follow me. Wicked.

This is the Dabinett single varietal
cider.

A bit of a medium dry.

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

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

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

That one's amazing.

Although, I think maybe we need to

go down a bit more of a drier route.

There we are, Westy, try that one.

This one is bang on.

Really nice and acidic, nice and
dry.

It'll really cut through the
dish well.

That's the Black Dragon there.

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

For his Quentin Blake-inspired
Fox's Feast,

Westy is now making his Kyivs.

This is the mince, chicken,
breadcrumbs, tarragon.

He forms the mince around his
truffle-smoked butter.

Then coats them with flour, egg

and his crushed-up corn flakes.

So, the corn flakes add a much
crunchier texture

than just using breadcrumbs.

I think they help elevate
it a little bit further.

He firms the Kyivs up by chilling

and works on his gravy.

So, what we got going on in here?

So this is the Fox's gravy.

This is a stock made from duck

bones, chicken bones and turkey
bones.

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

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

of a traditional gravy that you'd
usually have.

Westy's got some great ideas.

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

I'm just hoping he's elevated it

enough to be a banquet-worthy dish.

As the countdown to service begins,

Westy stuffs his cauliflower

with the cheese sauce and gives
it a final bake.

Georgia is browning her pigeons

and finishing her vegetables.

So I'm just passing my beetroot
puree.

The nerves are kicking in now.

First to serve will be Mark.

He sets the scene with medieval

tableware and an enormous kingly
head.

Well, I just need to finish the duck
hearts,

carve the duck, and that's it.

Three minutes to the pass, Mark.

Oui.

Next, he carves his duck crown.

Happy with the cooking of the duck?
I am.

He reassembles the slices back on
top

so he can serve the duck complete.

Then brushes with a sherry vinegar,

cumin and fennel glaze.

They used to use that in medieval
times.

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

He begins plating the butternut
squash and red cabbage purees,

then gently fries the duck hearts

before returning to his plates

to add the squash fondant topped

with the crumbs of his duck crisps.

Mark, one minute to go.

Oui. On time.

The elderberryjus goes
into medieval-style jugs.

Then he soy glazes his duck hearts

and sprinkles them with
popped barley,

sunflower and pumpkin seeds.

I'll follow you?

Watch your backs, guys.

Then just serve with it some Welsh
mead.

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

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

What do you think, guys?

It looks amazing. Really good.

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

Oh, I think he'll take that.

I'll take that one.

Good luck, Chef. Thank you.

What do you think, guys?

Yeah, I think it looks great.

Medieval banqueting vibes, you
getting it?

It was certainly a spectacle.

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

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

the skin's crisp.

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

It's a little bit over, though.

I prefer a little bit more rare,
myself.

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

Just a touch cotton woolly.

Ancl the duck hearts, do you think at

a banquet people would be happy to
eat that?

I think so. I think it's important

to showcase cheap ingredients now.

What do you think about the duck
hearts?

I really dislike the texture and...

They're under for me.

Yeah. Yeah.

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

How do you think that's come out?

Not as I wanted.

It's a bit too thin.

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

And the red cabbage is quite nice,

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

so I think it breaks through.

Ancl if you're going to score

this dish, what would you give
yourself?

Erm, I'd give it an eight.

Let's have some scores.

I'm going to give it a seven.

Yeah, I'd agree. I think seven.

Have some mead.

Lech yd da. Does that mean cheers?

Certainly does. Lech yd da.
Lech yd da.

You OK, Mark?

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

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

Oh, nice one.

Georgia will serve next and is
assembling

her bird nesting box props for her
smoked pigeon main.

What's happening there with the
pigeon now?

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

to caramelise and glaze the pigeons
in that.

She plates beetroot puree next to
black garlic puree.

The squab breasts go into little
bowls.

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

One minute to the pass, please,
Georgia.

Oui, Chef.

I might be a minute late.

The Kome miso glazed maitake
mushrooms

and roasted beetroots are added
to the plate.

Two-person job, this one.

As Westy and Mark start smoking
the cloches.

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

She spins on a ragu made from pigeon

leg mince and tops the dish off with
pickled beetroots.

The name of the dish is
|vor's Delivery

and it's inspired by
Ivor The Engine.

The episode, Mr Brangwyn's Pigeons.

Right. Shall we go and taste it?

Good luck, Chef. Thank you.

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

Yeah, I think so.

The smoke element will represent

the steam from Ivor The Engine.

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

For me, it's cooked perfectly.

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

How do you feel about the cooking
of the pigeon?

Is that how you wanted it to come
out?

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

I wish I'd rendered a little bit
more,

just for a crispier finish.

That maitake mushroom,

what do you think about that?

Maybe a touch too tough.

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

It's just meaty. Meaty, I think.

Do you think that Kome miso works

well with the rest of the dish?

Yeah, I think the Kome miso works
well.

Ancl the mushrooms help for a bit
of earthiness.

Beetroot's quite earthy as well.

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

You happy with the seasoning in
that?

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

just a little under the next time.

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

I think it does.

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

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

what would you give yourself?

I think a seven.

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

I would say an eight, good eight.

How was it? Yeah, it was OK.

I was happy with the cooking.

It was just the rendering of the

fat, it was just a bit chewy.

Well, the one I had, anyway.

Westy's the only one left to serve.

Watch your backs, really hot coming
through.

He strains his duck-fat-roasted
potatoes.

The Kyivs are deep-fried.

You look calm, cool and collected.

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

There's no plating. No.

I must remember that next time.

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

Thank you very much.

He glazes the cauliflowers with his
cider.

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

Cos you can never have enough
cheese.

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

He starts filling the sharing bowls

with the chicken crisps.

Who doesn't like chicken skin?

One minute to the pass, please.

Yes, Chef.

Is there anything we can do for you?

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

Finally, he decants his traditional
gravy.

Thank you very much.

Oh-ho!

Feast.

We've got Fox's Feast.

This is inspired by Fantastic
Mr Fox.

Ancl it's essentially the feast that

he cooked for all the animals,

stolen from the farmers.

It's definitely a feast.

To wash it all down, he serves more

of his Black Dragon Cider.

Right. Shall we go and taste it?

Let's go. Good luck, Chef.

Thank you.

So, obviously, this is a little bit

far from a classic chicken Kiev.

Do you think it stands up to the
traditional one?

Yeah, I definitely think the filling

really adds a sense of occasion to
it.

Ancl I think using the cornflakes

on the outside is a completely

different texture than people
will be used to.

Georgia, what do you think about the
Kiev?

It's different. It's really crisp.

Definitely a good idea with the
cornflakes.

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

Yeah, really happy with the
cauliflower.

Quite happy with how the cider glaze

has cut through the cheese as well.

We've still got a crunch, the
cauliflower,

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

Me personally, I want more cheese.

Ancl the chicken skin, are you

pleased with how that's come out?

I think maybe I want to go for a bit

more of a sort of hotter roast on
it

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

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

Potato with gravy a good thing?

Yeah. Yeah. Gravy's good?

Yeah. yeah.

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

Yeah, roast gravy.

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

I give myself an eight.

Georgia? I think a seven.

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

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

...enough.

Lech yd da.

Lech yd da. Lech yd da.

Hello. Hello. How was it?

Are you happy? Yeah, really happy.

So, Spencer, he's obviously gotten

his dish to the banquet main

course, so he knows exactly

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

What did you think of the overall
standard?

I think the standard was actually
really good.

But there's a lot of things in every

dish that everyone could have
sharpened up, tweaked.

Dishes with potential? Definitely.

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

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

At the moment, Mark is on 16, whilst

Georgia and Westy are tied on 13.

So, there was some great creativity

and personality on these plates,

which I was thrilled to see.

But all of you made mistakes,

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

So we'll start with Mark.

For your dish, The King's Last
Feast.

I could see where you were going
with this dish,

with the link to the medieval feast.

However, I wasn't fully convinced.

I think you could have linked
the food slightly

more with the theme rather than

relying on the props themselves.

I found the duck was a little bit
overcooked.

I think you could have cooked

it a couple of minutes less,

left it to rest and it would

have been much juicier and tender.

The duck heart I found quite rare.

Ancl I think cooking at a banquet,

a lot of people would have found

that a little bit difficult.

I think overall, it was a good dish.

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

which you can easily rectify.

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

It was a really nice presentation.

I really like the idea of the smoked

pigeon, which tied the brief
together.

The cooking of the pigeon was really
good,

it was really well-seasoned.

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

Ancl as you said in the judging

chamber, a bit more rendering
on the breast

and you would have lost that little
bit of fattiness.

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

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

The mushrooms were really tasty

and the Kome miso came through.

However, I would have preferred

maybe a little bit of fruit on
there,

something a little bit fresher

as everything was quite earthy and
hearty,

and you might need that little pop
of freshness.

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

I like the presentation at the pass

with your Fox's menu.

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

The chicken Kiev, I was a bit

sceptical about the corn flakes on

the outside, to be honest with you,

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

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

it needs to be better than the
original.

I don't think this was.

The chicken mince on its own,

texturally, for me, just didn't
work.

The cauliflower cheese was a little
bit disappointing.

On the plate, it was a little bit

more like cauliflower with cheese
sauce on top,

rather than what I think you were
going for.

This dish, for me, had a lot

of potential and I think with a few

small tweaks along the way,

it could really score highly.

To the scores.

Mark...

...I'm scoring you...

...a six.

If you cook this again, I would say

you really need to look at the

cooking of that duck, particularly

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

Westy...

"I'm giving You a...

"SEVEN.

I really liked the generosity
of your feast.

However, as Spencer said, if you're

going to reinvent the classics,

it has to be truly fantastic.

And that didn't quite come
off today.

But it's got loads of potential.

Ancl Georgia...

...I'm scoring you...

"SEVEN.

I really liked the way you
approached this dish,

really, really lovely.

Well done, all three of you.

So next up, it's the sweet course,

which is music to your ears,
you love sweets.

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

So, wish you all the best of luck.

Good luck, guys. Thank you.

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

With Westy and Georgia level pegging

on 20, just two points behind Mark,

they start cooking their
pre-desserts.

I'm actually very pleased, even if

it wasn't a high, high score.

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

It's definitely my time to shine.

Very disappointed with six.

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

so I'm not going to relax at all.

I'm going to give it 100%.

Seven for that course, I was really
happy-

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

great ideas and surprises.
I can't wait.

Spencer will be blind-tasting
the pre-desserts,

which won't be scored but they will

be used as a decider in a tie-break.

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

refreshing, to move me from savoury
to sweet.

I'm just going to blend this.

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

So these are going to go
in for 15 minutes.

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

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

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

Ancl then a milk chocolate
layer as well,

and then hundreds and thousands.

And then underneath is...?

So I've got a beautiful
strawberry sorbet.

So you've got quite a lot to do?

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

making sure all the layers
are setting.

Getting everything set on time.

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

Georgia is also using strawberries,

as she heats up,
then chills down a puree.

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

Yeah, it's Italian meringue.
Yeah.

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

So the title is Drwgan.

DFWgan?

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

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

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

strawberry lollipop which
squashes it.

How big is your lollipop
going to be?

It's actually not a lollipop.

It's going to be an edible
strawberry instead.

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

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

and white chocolate and
red food colouring,

to represent the strawberries.

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

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

strawberry-shape moulds to set...

...then makes the coating
for the outside.

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

and cocoa butter,
just for that strawberry colour.

Whilst Mark is making a mascarpone
orange ice cream,

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

The name of fish is
The Little Lost Bear.

Inspiration from Rupert The Bear.
Love Rupert The Bear.

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

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

Orange ice cream,
cardamom mousse around,

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

Nice. Very sophisticated.
I like that.

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

of the cardamom and just the
freshness of the fennel.

Safety first.

Westy dips his strawberry sorbet
lollies into liquid nitrogen,

which allows each coating
to quickly freeze,

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

and, finally, hundreds and
thousands.

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

Not yet.

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

and orange ice cream, with a
cardamom mousse,

and tops with puffed rice.

And, finally, Georgia's parfait
is set.

She must quickly dip it in the
hard strawberry shell.

We have one minute to the pass.

Can't control my shakes.

Are your hands really shaking?
Yeah.

Fantastic!

Oh, they look great.

What's the little atomizer?

Strawberry essence.
Fantastic.

Little treat.
Oh, nice.

I just think they look very
impressive, actually.

They look quite creative,
don't they?

Little bit of fresh juice on it.

I can smell it, actually.

Enjoy!

Definitely looks like a Fab. Yeah.

Mm.

It tastes like the real thing.

You've definitely got
the textures in.

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

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

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

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

Nice and refreshing.
Yeah, it's refreshing.

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

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

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

These were nice cos they were real.
Mm.

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

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

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

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

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

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

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

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

rather than more sweet.

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

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

Little Lost Bear.

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

Be Careful What You Wish For.

Ancl in first place will be this one.

Fab Thunderbirds.
Which I thought was fab.

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

I'm going to say that...

...Georgia made that one.

I would say Westy made that one.

And Mark made that one.

Absolutely correct.
Oh, good.

THEY LAUGH
Well done!

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

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

anything could happen.

Mark is just two points
ahead of the others

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

I know he's looking for perfection,

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

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

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

and something to make people smile.

Let's crack on.

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

some party classics for his dessert.

This is for my ice cream.

So I've got milk and cream...

...egg yolk and sugar,

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

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

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

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

as Georgia prepares some cherries.

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

and cherry puree into a
vacuum-packed bag.

I just want to macerate them
as long as possible.

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

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

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

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

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

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

where his honey comes from. Right.

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

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

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

And there's just a lot of bees
everywhere.

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

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

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

Sour dough and honey parfait?
Yeah.

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

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

And then in the middle is the...?

So, the honey parfait.

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

raspberry sorbet, fresh raspberries.

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

And some flowers to finish.

There's a honey pates de fruits.

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

Yeah. Almost like jelly sweets.
Sounds really interesting.

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

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

It can be quite difficult
because obviously you've got

to balance out the sweetness.

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

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

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

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

as Georgia is heating up
milk and sugar.

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

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

Hey, Georgia.
Hi, Andi.

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

What is the title of your dish?

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

Uh...
SHE LAUGHS

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

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

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

Oh! I hope not.

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

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

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

an almond tuile and little
frozen pieces.

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

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

Like the sound of this, Spencer?

Yeah, I love the sound
of the flavours.

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

I cannot see it at all.

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

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

and the settings and the
temperatures, please. Yes!

Thank you.

Georgia continues by
roasting almonds.

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

with popping candy and
crispy orange,

splitting eggs and melting chocolate
for a mousse.

My dish is called
Happy Birthday Paddington.

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

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

...65th birthday.

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

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

His favourite thing -
a marmalade sandwich -

is going to be hidden in the middle.

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

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

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

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

which has some whisky through
it as well.

So it's orange and whisky
in the middle.

Yum!

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

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

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

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

and all the little treats
in the box.

What do you think about a whole
cake?

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

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

so I hope it does.

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

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

I've got my white chocolate
and my cocoa butter

going in for my flocage.

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

on the outside of his cake.

Once melted, he colours it red,

and his mum has been knitting
again.

My mother crocheted this,
turned up in the post

as a little good luck sort
of surprise.

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

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

He then start spreading tuile
mix into silicone moulds.

I'm doing the honey tuiles.

So that'll be the bread element
and the texture

for the honey sandwich.

The tuiles go in to bake for just
three minutes,

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

He created the dessert after
being inspired by watching

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

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

favourite cartoon, really.

SHE CHATTERS HAPPILY

Ah! Ah...

Do you want to make a honey
sandwich? Yes.

Yeah?
SHE CHATTERS

Thank you. Thank you.

A little bit more, Poppy.

Do you want to try the honey
sandwich?

Mm, mm, mm!

Is it nice?
Yes.

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

Yes.

Is it better, Poppy?

Yes...

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

or she wouldn't put me through.

TIMER BEEPS

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

One minute.

As Georgia whizzes up her roasted
almonds...

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

Westy's sponge is baked...

Hot stuff coming through.

Hot stuff!

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

Yeah, I'm happy with them.

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

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

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

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

They look good. And what have you
got here?

So this is the raspberry crema.

It's not quite finished,

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

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

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

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

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

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

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

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

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

In the kitchen, Georgia has melted
chocolate, cocoa butter

and vegetable oil together,

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

whilst Westy is adding Paddington's
favourite ingredient.

So this is marmalade
going in the ice cream.

It's delicious. The ice cream is
delicious.

He puts more into the middle of
his cake,

which he's cut to resemble
a marmalade sandwich.

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

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

added my whisky and orange
marmalade through it.

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

Yeah, please, would be lovely.

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

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

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

The crucial part of this dish
is in making sure

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

I'm just hoping he can pull it off.

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

for her vanilla espuma
and making almond tuiles.

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

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

and a touch of amaretto.

Her inspiration is SuperTed, and
when she was practising back

at Home restaurant in Penarth,

she had a visit from SuperTed
creator, Mike Young.

So what inspired you
to write SuperTed?

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

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

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

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

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

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

"but when he whispers a secret
magic word,

"he changes into SuperTed."

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

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

Georgia creates her dessert
for Mike to have a taste.

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

Would you like to give it a try?

It looks really too good to eat.

Mm! It's delicious.

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

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

That's a great idea.
Thank you.

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

My aerated chocolate
has just come out.

Go for it.
Thank you very much.

So I just want it to melt
in the mouth.

I want to just pop it back
to the freezer,

just so that it goes really cold.

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

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

is actually going to come together.

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

to bring all of those parts together
into one dish.

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

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

and sprinkles cosmic dust
on the pass.

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

So I'm just adding in my
almond butter

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

Mark cuts his parfait into
sandwich-sized triangles.

Everything's last-minute.

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

Oh, this is a risky game.

Just before she starts building
her space dessert,

Georgia drops a cherry puree and
vanilla ice espuma

into liquid nitrogen to create
space rocks and snow.

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

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

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

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

Some macerated cherries.

Ancl that's aerated chocolate?

Yeah, to represent moon rocks.

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

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

Two minutes to the pass, please,
Georgia.

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

the vanilla espuma and cherry snow.

I'll be up in one minute.

More tuiles are added with edible
SuperTed stickers,

and she serves wearing that cape.

SuperTed!

AN DI CH UCKLES

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

One each.

One each. Oh, you're too kind.

We're all superheroes.

So the name of the dish
is Nuts In Space.

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

I love the look of this.
It looks amazing.

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

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

The presentation
was what I was after.

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

and different shapes.

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

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

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

a nice toasted almond flavour.

What about that almond ice cream?

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

Good texture?
Good texture as well, there.

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

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

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

of the almond ice cream.

I love the acidity that's in them.

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

the richness of the chocolate.

Ancl the aerated chocolate?

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

You can never tell with the
temperature of the room,

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

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

What do you think about
those elements?

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

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

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

I hope it's enough to get me
through.

Obviously, we're all really close
on scores,

so I really went all out
with my dessert.

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

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

But maybe nine.

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

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

She smashed it, I think.
She did.

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

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

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

pate de fruits bees.

What have you done to your bees?

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

to make it look more realistic.
Yeah.

He creates a sandwich using his
tuiles and parfait.

It looks very cute.

Mark, seven minutes to the pass,
please.

I'll be ready in two.
Early!

He needs to get the timing
just right -

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

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

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

Raspberry crema is piped into honey
pots,

followed by the raspberry sorbet.

Is that frozen raspberry?
Yeah, just for freshness.

Very crispy.

And it's finished
with edible flowers.

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

So, Honey Sandwich,
My Favourite.

The inspiration from Ben And Holly,
Little Kingdom.

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

So what are your first thoughts,
visually?

I think it looks really elegant.

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

Certainly. Yes, definitely.

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

Are you happy with that?

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

But I think about three more
minutes...

"would have just been perfect.

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

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

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

it could be too soft.

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

Yes, it's slightly grainy.

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

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

brings texture to the dish.

You think there's enough
honey in there?

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

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

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

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

What did you think about the sorbet?

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

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

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

Can you taste enough honey
in the dish?

Yeah, I can taste the honey without
being overpowering.

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

Eight.

I'm going to give it a seven.

Yeah, I think a seven as well.

Maybe just a few tweaks to help
balance everything together.

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

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

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

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

Westy now gets his chance to
impress and win a place

cooking for the judges as he
starts to de-mould

his chocolate mousse hat cake.

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

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

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

It's definitely red, isn't it?

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

with lots more marmalade.

You happy with everything?
Yeah.

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

And the room is darkened
to light the candles.

So this is
Happy Birthday Paddington.

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

One, two, three.

So, "Penblwydd Hapus, Paddington.

"Mwynhewch eich brechdan,
oddi wrth, Westy."

HE LAUGHS

That means "Happy Birthday
and enjoy your sandwich."

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

sandwich centre has worked.

Marmalade sandwich.

Then serves with the ice cream

and popping candy
and crispy Orange garnishes.

Shall we go and have a taste?
Fantastic.

Good luck, Chef.

So cake, ice cream.

Sprinkles! Sprinkles.

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

It's not quite gone
how I wanted it.

Just two little bits, really.

One is the...the sponge.

I think it's a touch over-baked,

and the ice cream, really.

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

Let's start with the ice cream.

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

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

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

The chocolate mousse,
are you happy with that?

I think it's really nice and smooth.

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

cuts through it really well.

The chocolate mousse?
Yes, texture is really nice.

It's just very rich.

So maybe a bit more sponge,
less chocolate mousse.

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

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

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

I think maybe adding a
crunchy layer as well,

maybe some feuilletine layer.

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

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

what would you give yourself?

Uh, I'd give it a seven.

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

for improvement on it.

So how would you score it, Georgia?

I think I'd score a six.

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

I agree. I'd give him a six.

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

Oh! Yeah, not too bad.

Are you HAPPY?

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

I thought it was a really fun
plate of food.

Dessert course, Spencer.
How you feeling?

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

Especially in this kitchen.
Right.

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

Different environment, temperatures,
time's an issue.

The chefs all had great intentions.

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

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

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

Big decision.

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

Good luck. Good luck. Good luck.

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

The dessert course is famous
for creating challenges

for our chefs, and today
was no exception.

So, Georgia, for your dish
Nuts In Space,

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

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

It had a great texture and an
amazing almond flavour,

so, well clone.

Your almond tuiles were crisp
and delicate.

Your aerated chocolate, the flavour
ancl aeration was great,

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

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

to be honest, I think
you could lose this.

It didn't really add anything.

It just melted away and made
everything at the bottom

a little bit soupy.

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

just to make it a bit more
visually striking.

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

you hit the brief bang on.

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

The raspberry sorbet was smooth
and had a great flavour.

The big issue on your dish
was the parfait.

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

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

The little pate de fruits bee
was a great idea,

but unfortunately they just didn't
look like bees.

Ancl they also tasted a bit gritty.

Your dish was inspired by honey,

I just couldn't taste it enough.

The raspberry overpowered that
delicate honey flavour

and just made everything
slightly unbalanced.

Westy, for your dish
Happy Birthday Paddington,

I did love the concept of the
birthday cake,

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

that you promised.

I was worried about the chocolate
and the marmalade,

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

Unfortunately, the sponge
was overcooked.

It was dry and crunchy,
which you yourself said.

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

There was far too much mousse
on the outside.

The ice cream - had an issue
with the setting.

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

so much marmalade going through it.

The execution of this dish
let you down today,

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

and it really could
have been a show stopper.

And so, to the scores.

Mark...

...I'm scoring you...

...six.

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

a honey dessert,
then it really needs to sing

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

Georgia...

...I'm scoring you...

...eight.

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

and I'm just really happy for you.

Thank you.
Really great.

Westy...

"I'm giving You a...

...six.

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

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

Well done this week.

It's been fantastic
having you in the kitchen.

Such a lovely, lovely energy.

Thank you so much.
Thank you.

Westy, commiserations.

Guys, congratulations.
Thank you. Thank you.

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

Thank you. Thank you. Thanks.

All right. Well done.

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

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

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

Put your feet up.

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

Me and Mark,
we're both strong chefs.

We're both on par with our scoring.

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

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

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

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

I'm feeling disappointed.

I feel as though I've done myself
proud.

I cooked some great food.

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

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

They're both neck and neck.

I just hope they both cook
their socks off.

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

Oh...!

Oh, no.

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

So good! Loved it.

...and get through to the finals.