Great British Menu - Season 20 Episode 29 -
Banquet Special
Banquet Special
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00:00I started cooking 20 years ago when Great British Menus started, so I've followed Great
00:15British Menus through my entire career. To be able to add my name to the roster of people
00:20that have competed, like Tom Kerridge, Paul Ainsworth, Angela Hartnett and Act Heart Islam
00:26is such an honour and I'm just so proud to be a part of that group.
00:31It's very surreal to be here now. Being at the banquet is a huge career highlight for
00:36me. It's something that I've worked really, really hard towards. Can't quite believe it,
00:41but it's becoming more real as I'm here.
00:44Twenty years of Great British Menu, followed it since I was a kid from South Africa. So
00:49proud and so excited to be here. It's one of my lifelong dreams. Today I want to just
00:53enjoy myself, take it all in and make everyone proud.
01:14This is the 20th Great British Menu Banquet. Let the historic culinary battle commence.
01:40Well looky here. Chefs, welcome to Blenheim Palace. Undoubtedly one of the most beautiful
01:50houses in the land. 32 chefs wanted to stand where you're standing and you are the three
01:55that made it through. So huge congratulations. How are you feeling about it, Jean?
01:59Excited. It's the fun part now.
02:00Definitely going to be fun. I am so excited to be here. The finals week was particularly
02:05intense. There was another added element for me as well. I'm lucky enough to be pregnant.
02:11Congratulations. Thank you so much. How wonderful. Did you know this already, Sally?
02:15I might have done, yes.
02:16Sally knew this already.
02:17I was in confidence.
02:18Would you like to see the inside of this incredible house?
02:21Love to.
02:22Congratulations, Amber.
02:26Blenheim Palace was built in the early 1700s and is now a designated UNESCO World Heritage
02:33Site. It's the seat of the Duke of Marlborough and famously the birthplace of Sir Winston Churchill.
02:41Feast your eyes.
02:44Oh, wow.
02:44On this magnificent space.
02:48This is the Long Library.
02:51It's amazing.
02:52This whole room is steeped in history. During World War I, wounded soldiers were taken care
02:58of in this room. World War II, Winston Churchill used this as a base for MI5 operations.
03:05It's phenomenal.
03:06Yeah, it's just incredible.
03:06This wouldn't get anything better than that.
03:0890 guests will be gathering here for the drinks reception and for the canopy, which,
03:12of course, Mark is going to be delivering while you're busy, busy, busy preparing your courses.
03:20Blenheim Palace is one of the largest stately homes in Great Britain with 187 rooms.
03:28Our chefs are interested in one room in particular.
03:33This is your kitchen.
03:36Okay, great.
03:37And you've got loads of space. I mean, seriously, sometimes it's been a corridor.
03:42So, practically, and obviously health and safety,
03:45you'll have to have your barbecues outside in the courtyard.
03:48Oh, yeah.
03:49I've got a massive workload to get through, so today's like really vital to try and
03:53prep each dish to the inch of its life.
03:55You're serving a lot of people at the same time. The most important thing is to be organised.
03:59It's going to be okay.
04:01There's lots of space. We're going to be able to get lots done and work really
04:04closely together, which is going to be great.
04:06The chefs have just over 24 hours to pull this together. I'm expecting hustle.
04:12I'm expecting bustle, but hopefully there won't be too many dramas.
04:17Three, two, one.
04:19How many goats have you got in here?
04:22Okay.
04:24There we go.
04:25Right, we're in.
04:26All right. Let's have a good one.
04:27Great.
04:27Yeah.
04:27Amazing.
04:28Let's do it.
04:30And they're off.
04:33Now we're cooking.
04:34With two back-to-back courses, Jean has a mountain of prep to do.
04:38Fish is good. It's still got all the scales and stuff, unfortunately,
04:41so I'm just going to add another job to the list.
04:43He also needs to get cracking on his West African-inspired main.
04:47Oh, I mean, it's quite a long list, I think.
04:49For roughly 29 jobs, but yeah, we'll get through it.
04:51He starts by blitzing nine kilograms of button mushrooms.
04:55Baking the mushroom sauce to go with the goat takes quite a lot of reduction.
04:59I want to get that on first thing. One stress out the way.
05:02For Sally's starter, she's prepping 60 white onions for the onion consommé.
05:08You're supposed to whistle and that stops you from crying.
05:12They're going to go and steam in the oven for three hours
05:14and then I'm going to roast them on the barbecue.
05:17Not one tear, no, not yet, not yet. The day is still young.
05:23Amber, from the southwest of England, is cooking dessert.
05:26So, job number one is toasting off the hay,
05:30ready for the infusion for the set creams.
05:32This is from Somerset, so not too far from where I grew up.
05:36Hey, hey, hey!
05:38So, this is the double cream for my set cream.
05:41While that infuses, she starts the parfait.
05:44So, this is some amazing West Country double cream, Somerset honey,
05:49perfect for the ice cream sandwiches.
05:51We're just going to blend this into a paste and that'll be the base for the stew.
05:57Drink that, mate, make you strong.
05:59Sablé, parfait and the set cream, we're getting there.
06:03We're just going to start peeling some grapes.
06:05How many grapes are you doing, Jean?
06:06Five grapes per person.
06:08Times 90.
06:0990.
06:09I feel like I'm working so slow, I'm behind.
06:12Joining the three finalists is Scotland's winner
06:15and the highest scoring runner-up from finals,
06:18Mark, who will cook the canapé.
06:20Hello, hello.
06:21Hi!
06:22Hi!
06:22How are we?
06:23Are you OK?
06:24Yeah, good, thank you. How are you?
06:25Nice to see you again.
06:26Hi, big man.
06:27Oh, that's very formal.
06:29Anyone need a pair of moderately useful hands?
06:35While the chefs crack on, I'm meeting Lady Henrietta Spencer Churchill.
06:40Tell me about this incredible house.
06:42So, it was a gift from Queen Anne and a grateful nation
06:45for my great ancestor, John Churchill, who became the first Duke of Marlborough
06:50for his successes in the wars against the French.
06:52The foundation stone was laid in 1705.
06:56Took about 25 years to build.
06:58Wow.
06:58So then we leap maybe around 150 years.
07:02This is where Sir Winston Churchill was born.
07:04His parents, Randolph and Jenny, were staying here for a weekend party
07:08with the ninth Duke, who was my great-grandfather.
07:11There are two stories.
07:11One was the sort of rumbling of the carriage on the cobblestones
07:15brought the berth on early.
07:16Another story is that she was dancing very rigorously in the long library.
07:21If either of those are true, who knows?
07:23Thank you so much for talking to us.
07:25My pleasure.
07:25And it's so beautiful here and we're really excited about this banquet.
07:28You're coming, I assume?
07:29I am. I'm so excited, too.
07:31Back in the kitchen, there's an issue.
07:34I keep resetting it.
07:35At the moment, the gas isn't working, so, yeah, we can't really cook anything.
07:39Meanwhile, Sally must get her maths right for 90.
07:4228 kilos, so what's that?
07:45As she makes a spread that could divide the room.
07:49Yeast extract butter.
07:52Have you got many dietaries?
07:5419.
07:55Veggies or...?
07:56Yeah.
07:56Is that because of gelatin?
07:57Yeah.
07:58My mum's vegetarian, but she eats gelatin.
08:01And pork scratchings.
08:04In her three attempts to get to the banquet,
08:06Sally's always had her mum and dad's support
08:09and she hand-delivered their invite back home in Mansfield.
08:13You deserve it.
08:15You get it.
08:15I'm like, can you go on?
08:16LAUGHTER
08:21Hey, Sally.
08:22Hi.
08:23You're in the zone.
08:24I am indeed.
08:24And is the bread happening today or tomorrow?
08:26Tomorrow.
08:27You've got to have fresh bread.
08:28Yeah, absolutely.
08:29Consomme.
08:29The onions are steaming now, so I'm going to get that cooked today
08:32and then I'm going to let it clarify gently overnight.
08:34So your mum and dad are coming.
08:36They are, yeah.
08:37This is going to be the most magnificent banquet yet, isn't it?
08:40It is indeed.
08:41The resident executive chef of Blenheim has sorted the gas problem.
08:44Back all on now.
08:47Nearly 15 litres of red wine, Madeira and port
08:50go into Jean's mushroom sauce.
08:53Enough booze?
08:54And he's also making the Van Jeans sauce for the fish.
08:58I'm just going to add the butter to the fish sauce
09:00so it's finished as much as possible.
09:03How much goat have you got to prepare?
09:05You've got 90 people?
09:06Yeah, so we've got four whole goats in.
09:07What are there, 29?
09:09What are there, 29, 30 elements?
09:13I lose count.
09:13And then, of course, you've got your fish cauls and the timings on that.
09:17It's so quick, like between really good and then really bad.
09:20It's over sole, isn't it?
09:21Yeah, so we've got 15 whole soles to cook.
09:23That's proper banquet, isn't it?
09:24That is, isn't it?
09:25Like everyone, bit of a mammoth task, got about 300 canapés to make.
09:29So what's on the menu, Mark?
09:30Jerusalem artichoke tuile kind of thing.
09:32A little sandwich in the shape of a thistle because I'm Scottish.
09:35Ah.
09:37Filled with venison liver parfait, roe and berry jelly,
09:40some foraged herbs and some chive flowers.
09:42So it should look like a thistle.
09:44Hey, darling.
09:45Hello.
09:45You, chef.
09:46Feeling good, yes?
09:47Now everything's on the go.
09:48Talk to me about the trickiness of this dish.
09:51There are lots of layers.
09:53Parfait, freezing it, cutting it, sandwiching it in the sablé.
09:56Set cream on the go.
09:57We've got honeycomb.
09:58We've also got the strawberry gel.
10:00And are you doing all that today?
10:02Well, you know, I set my sights high.
10:04And then just tempering chocolate tomorrow?
10:06I mean, just for 90 people.
10:13That just takes out any bubbles on the surface,
10:16but it also just evens out the texture on the top.
10:18These will set overnight and hopefully I won't have too many
10:22nightmares about set creams not setting.
10:26That was terrifying.
10:28Amber's first batch of parfait has set.
10:31A little bit fragile, just making sure that it doesn't tear.
10:35Meanwhile, Mark's still wading through thistle-shaped tuiles.
10:40340-odd done.
10:42260 to go.
10:45He's also made a venison parfait.
10:48I've only got one mouthful to win people over,
10:51so just want to make sure it's really good.
10:54This is a kouhavi stew.
10:54So we just finished stewing up the meat.
10:56So it's slow cooking now for the rest of the day
10:58and then ready for tomorrow.
10:59And the mushroom sauce now has all its ingredients.
11:02This is the mushroom stock going in.
11:04Then we can let that cook for the rest of eternity.
11:07We like to have a lot more jobs ticked off.
11:10Just toasting the rice quickly before we steam it.
11:12Smoky rice.
11:15Smelling good.
11:16Spicy.
11:19Can I get a glass of milk?
11:22After three hours of steaming,
11:24the onions are barbecued to intensify the flavour.
11:27I'm just grilling the onions for the onion broth.
11:29So we're going to get a really nice colour on them.
11:32Feel like a hot dog vendor.
11:33Would you like some onions for that?
11:35Mustard?
11:36I think this little duck can smell the onions.
11:38The duck's like, go on, drop some.
11:43Beautiful.
11:47Sally's transferred her onions to a large stockpot and adds sherry.
11:51Basically reducing the alcohol by three quarters
11:54and then I'm going to put the stock in.
11:55I'll cook it out for about an hour.
11:58Can I give you a hand, my friend?
12:00Please.
12:01We've got to make lots of potato fondant.
12:02Okay, yep.
12:04No problem.
12:05I like cutting things to the same size.
12:09Amber's making charcoal sablé biscuits to represent writer,
12:14teacher and school's founder, Hannah Moore,
12:16who inspired both her dish and Amber's career move
12:19from fine dining to food educator and school chef.
12:23So these are giant kumquats.
12:25Does anyone remember it now?
12:26I've said the name.
12:27Yeah.
12:29You're winning.
12:30I wouldn't call it winning yet, chef.
12:31It's been a tough workout today.
12:34Mark's on his way outside to pick bay leaves.
12:37How much do you need?
12:38I need like 132 branches.
12:41Just bring the whole tree.
12:42Yeah, no worries.
12:43Cool.
12:43Thanks, Mark.
12:44Love you.
12:51Hi, Mark.
12:51Is that Harrison?
12:52Yeah, that's it.
12:53Welcome to the kitchen garden.
12:54I only need a measly eight bay leaves,
12:56but chef Jean needs significantly more.
12:59So this must be a real chef's dream in the summer.
13:01Absolutely.
13:02We're growing on about a two acre site here
13:05and trying our best to meet about 80% of the kitchen's vegetable needs.
13:10Cheers, Harrison.
13:10Bye.
13:11Hi.
13:12How are you doing?
13:13You found the tree?
13:14Yeah.
13:15This is the maitake mushroom.
13:17So it's the vegetarian alternative on our main course.
13:20Jean blends a tarragon and vermouth butter for his fish course potatoes.
13:25How are you doing for the last hour, chef?
13:27Pushing now, trying to get as many of the jobs done
13:29so we don't have to stress tomorrow.
13:30Yeah.
13:31Amber's multitasking, making a strawberry gel as well as her honey parfait.
13:36How far are you with your little heads?
13:37Slow progress.
13:38Yeah.
13:38Can I have an off cut?
13:39Yeah, definitely.
13:40Starving.
13:43Oh, man, so nice.
13:44I think it's better than last time.
13:45Woo.
13:48I just need to season up this parfait.
13:50Put some butter to blend through it just to smooth it out.
13:54I mean, this is ridiculous.
13:57Do you want a bigger stick blender, mate?
14:01Sally's consomme is done and ready to pass,
14:05which she will do overnight through muslin to clarify.
14:08Thanks.
14:09Your hand.
14:10Amber is passing her strawberry gel.
14:1220 minutes left before we need to be out of the kitchen.
14:15Mark is doing some last minute frying of his thistles.
14:1810 minutes left.
14:19A little bit under the car.
14:20Done.
14:21You're a star.
14:23Thank you very much.
14:24Should we go through them and see if they're all the same now?
14:27That was a long, hard prep day today.
14:31Big day tomorrow.
14:32All the donkey works out the way.
14:35Doing 90 portions of something this complex by yourself is quite a task.
14:42Tonight I'll be dreaming about loads of goats and loads of dover soles all over the fire.
14:46Last one out, turn the lights off.
14:59Representing London South East at the 20th year,
15:02it's more than I could have dreamed of, really.
15:03Champions of Champions is my ultimate goal.
15:06It means the absolute world to be representing the South West.
15:08To win Champion of Champions today would be incredible, ridiculous.
15:16I really want to do the Central Region proud, so I'm just going to go and give it my all.
15:21My wife's coming to eat, so she's my biggest critic always,
15:24so to try and keep her happy is going to be a challenge.
15:26I think I'm probably most worried about feeding my mum.
15:36It's banquet day.
15:37Who will triumph and enter the Culinary Hall of Fame?
15:46I'm going to go into the microwave.
15:52Time for Sally to find out if her onion consomme has clarified.
15:57Looks perfect.
15:58Completely clear, really nice flavour, lovely colour, very happy.
16:01John's making a parsley and thyme herb crust.
16:04Go on top of the roasted goat loins when they're done.
16:11What's happened? This smells like it's going to explode.
16:13Great! I swear I didn't sabotage you yesterday.
16:19Right. Sorry. Let's find a new technique.
16:21She decides to use the Thermomix to temper her chocolate,
16:25but it can only take small amounts.
16:27The other way to do it would be in a bain-marie,
16:30but we've got gas stoves here.
16:31The flames can go up the sides,
16:33causing the chocolate on the outside to burn.
16:35And with white chocolate, that's really, really fragile and temperamental.
16:41This is the bread.
16:43I'm doing it in five batches,
16:44because when you start to scale a recipe up,
16:46it sometimes doesn't work quite the same.
16:48Just going to do what I know, and then it'll all be OK.
16:54I don't see myself up there.
16:56If I don't set myself up, it's going to be chaos.
17:00So, these are vegetarian sec creams.
17:04So, these are the baked celeriacs.
17:06So, we've charred them on the fire,
17:07and then we've wrapped them in a salt crust,
17:08and we're going to bake that off until they're nice and soft.
17:10And that'll be the veggie alternative for the fish course.
17:13Watch your backs. That's some hot milk coming through.
17:16Behind.
17:19Almost there.
17:20I've got probably, like, 50 more.
17:23They look like little pineapples.
17:25That has occurred to me.
17:31Just hope they bake OK.
17:34Right, who needs what?
17:36I need you all day, man.
17:37You're going to have to fight the others.
17:39What can I do? I mean, you start skewering.
17:41Yeah, if you don't mind.
17:42So, that's seven slices.
17:44I've got three down, 107 to go.
17:52I am re-tempering this chocolate,
17:53because it's got a little bit too hot.
17:56Joy's working with new techniques, but we're getting there.
18:00How's everything going, darling?
18:01So far, so good, yeah.
18:02It's like three hours till the first guest.
18:04Three hours? Yes.
18:05OK.
18:06Just got all the bread proving now,
18:07so that's going to be a big job getting all of that rolled.
18:09Yeah.
18:10Your consommé is clarified.
18:11Yeah, consommé is beautiful and clear and lovely,
18:13and then I need to prep all my onions, make my mash.
18:18I actually think it's better than the first time I made it, so...
18:20Hallelujah! That's delicious.
18:23Our judges, Ed Gamble, Tom Kerridge and Lorna McNeigh, are arriving.
18:28They're expecting a banquet to surpass all others
18:31for this anniversary year, as the preparation ramps up.
18:36Oh, f***!
18:38Put it yourself.
18:40What's happened?
18:40Yeah.
18:41Oh, man, that's nasty, that.
18:42Yeah.
18:44Oh, no.
18:46You stubbed yourself.
18:47Mandolin.
18:48Mandolin.
18:48Ready?
18:49Ow, ow, ow, ow, ow, ow!
18:50Ow, ow, ow, ow, ow, ow!
18:52Delivering two courses just got even harder.
18:55Do with Florence Nightingale.
18:56There's a nurse coming later.
18:58Boo!
19:01Sorry, I am sympathetic, really.
19:03Yeah, sure, man.
19:05But also, could you get off my section?
19:16I'm making the mash.
19:17If you bake the potatoes rather than boil the potatoes,
19:21you don't add any water, and water is what makes mash go gluey.
19:26Hot.
19:32Yep, this is all looking good.
19:34I've done all this myself on this table.
19:37Who am I sat next to?
19:38I'm there.
19:39Matt Tebbett here, Michael O'Hare there, that's good.
19:43I don't know why that's called Dame Denise's table,
19:45because it's actually Ed Gamble's table.
19:48We'll get that changed.
19:51Are there any tables that are giving you a bit of the fear, Sean?
19:55I saw there's a table just full of amazing chefs.
19:58Yeah.
19:58I think there must be about, what, like,
19:59almost 10 stars on the table or something.
20:01So that's a bit daunting.
20:04Two, four, six, eight, ten, twelve.
20:08I thought that was going to be enough for 91 loaves of bread,
20:11but I actually need to make one more recipe.
20:13So I'm just going to get that, get these proving,
20:15and get that straight on.
20:18Hello, Amber.
20:19Everything going well?
20:20Yeah, we're getting there, we're getting there.
20:22And the tempering going OK on your chocolate and you're happy?
20:24Yes, obviously just very, very fragile,
20:26so trying to keep it as cool and calm over here as I can.
20:30Yes, hopefully you keep that adrenaline up and keep going,
20:32and I'm sure it'll be great.
20:33Absolutely.
20:41Oh, hello.
20:43Don't let anyone tell you I'm not strong.
20:46Although I'm not that strong.
20:48Jon's using paper with quotes from his inspiration,
20:51Elizabeth David, for the potatoes for his fish.
20:56Then 18, 1-8, not 8-0, sadly.
21:00They are super fragile.
21:03And Mark is still wrestling with this tub of butter.
21:07How we doing, Jon, we all right?
21:09We're good, nice to see you.
21:10Nice to see you.
21:11How's the goat curry looking?
21:12Yeah, it's even better than last time, I think.
21:14Really?
21:14Yeah.
21:14You're completely under control?
21:16Yeah.
21:17Obviously, you're going to bring in Mark to help you, I'm sure.
21:19Yeah, Mark's been briefed.
21:21Oh, I'm terrified.
21:24OK, dun-dun to the onions.
21:33Our modern-day British heroes are arriving.
21:39With Lady Doreen Lawrence, who set up the Stephen Lawrence Trust,
21:42and her granddaughter Mia.
21:47The president of UK Athletics, Dame Denise Lewis,
21:50has come with one of her unsung heroes,
21:53athletics coach Andy Paul.
21:58I'm just going to add the spice mix now into the goat stew.
22:01I think tensions are rising now, aren't they?
22:05Yeah.
22:06Yeah.
22:11Coming across the Great Court are Sarah Robotham, MBE,
22:15who uncovered the Rochdale Grooming Gang,
22:17midwife of the year, Wahida Abbas,
22:20and Lisa Potts-Webb, who was awarded the George Medal
22:23for bravery for protecting children.
22:26These are the vegetarian parfaits.
22:28Soft.
22:29It just goes to show how much of an impact
22:32that little bit of gelatin in the recipe makes.
22:35Ooh, oh, God.
22:36The jelly!
22:38Mark begins building his canapé.
22:40This is going to take a while.
22:46Our guest judge from his Scottish heat is here,
22:49National Lifeboat volunteer and firefighter Ben Thompson.
22:54The horse is really, really special.
22:56I was not expecting it, and the horses behave themselves.
23:00Magical.
23:01If it was snowing, it would have made it even better.
23:03They can't do snow.
23:04I know, you know.
23:08Guest judge and campaigner for women's safety,
23:11Mina Smallman, is here,
23:13along with those who fought for justice
23:15in the post office scandal.
23:17I've watched the programme so many times,
23:20and to be just a small part of it
23:21and be here in such a beautiful place is fantastic.
23:26Not a little treat.
23:27It's a big treat, yeah,
23:28because I've never been to anything like this before.
23:32Blenheim's estate vehicle is bringing more guests.
23:36First out is Abdullah Tanoli.
23:38He saved a young girl and her mother
23:40from a knife attacker last year.
23:44Whilst our South West judge, Professor Tracy Dascovich,
23:48led the response to the Salisbury-Novichok poisonings,
23:51and Tariq Jahan's impassioned speech
23:53after his son was killed stopped the Birmingham riots.
23:58I've been to many stately homes,
24:00but this one literally takes the biscuit.
24:03This is the best.
24:04Well, it's stunning.
24:05I have never thought that I'm going to be here.
24:08And the views and atmosphere, amazing.
24:13Do you want a push, Mark?
24:14If you sprinkle chive flowers...
24:17On top, oh, very nice.
24:19Like that. I'd love that.
24:23The thistle biscuits have been dusted with Douglas fir powder.
24:30This is the liver parfait.
24:37And we've invited them to the banquet,
24:39but our veterans were at the bottom of the pecking order
24:42when it came to a lift.
24:50Oh, my God, my hands are cramping.
24:54I just need to see my bread's ready to go in the oven.
24:57It could go in, Sal,
24:58but I'm not sure if it could do with another 10 minutes.
25:01OK.
25:03Kate Bedding from the British Red Cross is arriving
25:06with long-serving nurses, Diane Gill and Andrina Meerkans,
25:11who was recently nominated for Nurse of the Year,
25:14as well as the chef's families and friends
25:16who have supported them every step of the way.
25:20Also here is the award-winning composer Daniel Pemberton,
25:24who wrote the Great British Menu theme tune.
25:27Love a venue with a good organ.
25:28It was just like, write some music for this cooking show,
25:31like pianos, double bass, a little bit of strings.
25:34It's got some cooking bowls.
25:36I mean, there's no way I ever thought this would last 20 years.
25:38It's been amazing.
25:39The Great British Menu has been influencing British hospitality
25:43for the last 20 years.
25:44The guys they've got on the show, I mean,
25:46they're the best of British, aren't they?
25:48So I'm expecting quite a lot.
25:54Entering the portico is Welsh singer, songwriter
25:56and broadcaster Keris Matthews, MBE.
26:09Our last carriage is drawing in with Hillsborough Family
26:13Support Group Chair, Margaret Aspinall
26:15and the chaplain for Liverpool FC, Bill Bygroves.
26:24I think at this moment, Mark will be very, very nervous.
26:31I'm sure Mark's absolutely smashing it.
26:33I hope he's not too nervous.
26:34But yeah, he's going to be amazing.
26:36Yeah, I'm pretty happy with these.
26:37I think they're looking good.
26:39OK, service, please.
26:40Thank you very much.
26:43Big push.
26:44It's a lot.
26:45Anything you're doing, and that quantity is a lot.
26:53Enjoy, guys.
26:56Wow, creamy.
26:57Mm.
26:58Yeah.
26:59And then with the eggs.
27:00That's gorgeous.
27:01That's so smooth.
27:02Yeah.
27:06A bit of sweetness, a bit of saltiness and crispiness,
27:10of course.
27:10Everything is exploding in your mouth.
27:12It was beautiful.
27:15Mark was on the show that I was there for as a guest judge.
27:18Food was absolutely fantastic on the day.
27:21And there we go again, the canapés.
27:23Can't fault it.
27:26The canapé was beautiful.
27:27So smooth.
27:28The crunch of the biscuit and then into the sent out
27:31was just absolutely divine.
27:33It was great.
27:33It's like a little fissile Scottish sort of nut.
27:35I think it was fantastic.
27:37It feels crispy, crunchy.
27:40I mean, that's a great first impression, isn't it?
27:42Really good.
27:43Just going back to get the last of the canapés.
27:49Could I have the kitchen a bit closer?
27:57Enjoy.
27:57Thank you very much.
28:00It was a little explosion of flavours inside your mouth.
28:03It felt very Scottish to me
28:06because it made me think about being up in the Highlands.
28:09So good to see you again, darling.
28:13That's four I've had now.
28:14I'm going to hit 10 before we go into the banquet.
28:19Yeah, that's really tasty.
28:21It was delicious.
28:22It really was.
28:23I was very surprised at how delicate it was,
28:26but, you know, full of flavour.
28:33In the kitchen, it's full steam ahead
28:36with the vegan blue cheese mash for Sally's starter.
28:44All right, Sally, this is the last batch of bread going in now.
28:48Welcome, everybody, to Blenheim Palace
28:51and the Great British Menu's 20th birthday.
28:55And I invite all of you to follow me
28:58as we move to the opening of the banquet.
29:00And I invite all of you to follow me
29:03as we move to the orangery.
29:08OK, Chef, I'm all yours.
29:10You're all mine.
29:11It's a dangerous thing to say.
29:12We're going to start cooking fish now.
29:13Yeah.
29:14We're going to chuck them on.
29:15We're going to get them on nice.
29:16And what the whole idea is,
29:17we're going to cook it with loads of smoke,
29:19so I want it bellowing out the whole time.
29:20Yeah.
29:21As it's cooking, we're going to baste it
29:22with the black coji butter.
29:26Service for the starter course is now just minutes away.
29:31I'm really looking forward to tasting Sally's dish again.
29:34It was a stand-out course for me
29:36across the week when I judged it.
29:37There's some pretty big-time chefs on this table.
29:39Hopefully, they enjoy it as well.
29:42I think Sally will be head down, focused,
29:45concentrating hard on the work.
29:48I need Mark now, please.
29:49Mark!
29:50Mark!
29:53How are we doing, guys?
29:54Yeah, everything on top, I think, is cooked.
29:56I'm going to have to leave you in a sec.
29:57Amber's brushing the brioche with yeast extract.
30:01Can you pipe these, Mark?
30:02Just fill them?
30:03Yeah.
30:04Mark's now helping with the vegan mash,
30:08as the first bowls are prepared with onion powder,
30:11onion pearls and pickled shallots.
30:13And then just some truffle, yeah?
30:14Yes, mate, yeah.
30:16Hello!
30:17Yo, yo, yo, Bledden Palace!
30:19OK, so we have the exceptional Keris Matthews, MBE,
30:23who is going to read a poem that she wrote
30:26who is going to read a poem
30:27that should resonate with many of you here.
30:29Let's hear it for Keris Matthews!
30:36The Road Not Taken by Robert Frost
30:41Two roads diverged in a yellow wood
30:44And sorry I could not travel both and be one traveller
30:47I looked down one as far as I could
30:50To where it bent in the undergross
30:53Then took the other
30:55Oh, I kept the first for another day
30:58Yet knowing how way leads on to way
31:02I doubted if I should ever come back
31:06I shall be telling this with a sigh
31:10Somewhere ages and ages hence
31:13Two roads diverged in a wood
31:16And I, I took the one less travelled by
31:21And that has made all the difference
31:31Oh, we've got waiting staff here.
31:32Oh, here we go, here we go, here we go.
31:34Oh, look, we've got flurries!
31:35Oh, hey, Flo!
31:36Table one, so it's going to go like that in front of the guest, yeah?
31:38And then I need one person to take the soup, please.
31:41Perfect, right, go.
31:42Thank you ever so much.
31:43We are starting off, I'll put my glasses on,
31:47with Nursed Back to Health, created by the brilliant Sally Abbey,
31:52and it's inspired by Florence Nightingale.
31:55Please put your hands together for the nurses here tonight.
32:00Thank you very much for all you do.
32:09Thank you so much.
32:11Cheers, thank you.
32:17The flavour and the continuity, yeah.
32:21Please don't disturb me, because I'm, I'm literally in heaven now.
32:24This is so good.
32:31I was delicious, never tasted anything like that before,
32:35and Florence Nightingale is a particular hero of mine.
32:41I thought it was amazing, and I really loved the butser.
32:45Because I've never had butser like that, so I need the recipe.
32:50That brioche is amazing.
32:51The butter, though, Denise and I are going on Dragon's Den,
32:54we want to put the butter on the market.
32:56That is unreal.
33:01I absolutely love the starter, and I'm not trying to pretend
33:05I know anything about food, but the flavours were absolutely beautiful.
33:09Sally, how many on the next one?
33:11We are nine again.
33:12Now we're cooking on gas, right.
33:15OK, so service, please.
33:18Thank you, Florence.
33:20Thank you, Florence.
33:22Thank you, Florence.
33:35This will be the most spectacular broth ever.
33:39This will be the most spectacular broth ever.
33:45I can confirm, I am still a lover of the yeast extract with the butter,
33:49it was delicious, and really lovely to see the red cross plates as well.
33:53I love the bread, don't you?
33:54I like the bread.
33:55It did feel therapeutic, I would say.
34:00That is an unbelievable feat, to knock out brioche,
34:03which is using so much butter naturally,
34:05and then do a vegan version of it and not even notice the difference.
34:09I think it's a phenomenal achievement.
34:11Right, go, go, let's go, Florence.
34:13Let's go, Florence.
34:16One more table left to go, ladies and gentlemen.
34:21Right, service here, please pick up the last table.
34:24Let's go.
34:28It's been a pleasure working with you.
34:29Thank you very much.
34:33Allow me, Atul.
34:40Mashed potato inside an onion, who was expecting that?
34:44It was delicious.
34:46I thought the onion would be really strong, but it wasn't, it was really gentle.
34:50And I really loved the vegan mash, it was beautiful.
34:56It was to die for, and that, if I was poorly,
35:00that would be the best thing to make me better, that soup.
35:03It was delicious.
35:04I think she really excelled herself this time,
35:07and I'm very proud of what she's done.
35:09Yes, it's absolutely beautiful.
35:11Well done, thank you, guys.
35:12Thank you, guys.
35:13Good hustle, good hustle.
35:15I was really happy with how that went.
35:16I think it looked really nice.
35:17I'd like to think I've got a good chance of winning the champion of champions.
35:21One in four is a good odds.
35:23It's a great start, a difficult one to follow, so good luck, John.
35:28Yeah, the goat's getting there.
35:30Can John become only the second chef ever to deliver
35:33both fish and main courses at our banquet?
35:37We're in a very good place, we just need to start serving.
35:40The next course is a whole Dover sole, comes whole to the table.
35:45When was the last time that you filleted a Dover sole?
35:48There's a strong argument for 1998.
35:50OK, good.
35:51You're going to do one of the tables, and so is everyone here, OK?
35:55Yes, chef.
35:56Yes, chef.
35:56Yes, chef!
35:57John's wife, Anya, is used to being on the other side of service,
36:01as she does front of house at their Michelin-starred restaurant in Sussex.
36:06I didn't think that I would be this nervous.
36:09Normally, I get to see the whole process,
36:13so I'm actually really stressed, but I know that it'll be fine.
36:18All right, fish o'clock.
36:21The assembly is starting with the courgettes,
36:24followed by chervil and parsley.
36:26Happy with quantities there, John?
36:28Yeah.
36:29Five peeled grapes and a herb garnish complete the vintage plates,
36:33and the Vingt-Jean sauce is decanted.
36:37Fish on top, John.
36:39The potatoes with tarragon vermouth butter
36:42are served in their paper cooking bags.
36:44OK, is everyone ready?
36:45Let's go.
36:46OK, service, please.
36:47Can you pick up me, please?
36:51OK, service, please. Come and fish.
36:52Let's go.
36:53So now, it's time for the fish course,
36:56created by Jean Delport, our winner from London and the South East,
37:00celebrating the British cookery writer
37:03who helped revitalise home cookery in Britain in the mid-20th century.
37:07This is an ode to Elizabeth David.
37:10This is an ode to Elizabeth David.
37:22All right, let's do this, then.
37:26It is beautifully cooked.
37:30Coming up, ready?
37:31Yeah.
37:33Got crispy skin.
37:35Thank you very much.
37:36All right.
37:37We're now going two veg, seven fish.
37:39These are two veg.
37:40Yeah.
37:41Like the fish, the celeriac vegetarian option
37:44has been basted with burnt black koji butter.
37:48Right, John, I'm going to start selling, yeah?
37:49OK, we've got sauce coming in.
37:51They're hot, be careful.
37:53Two veggie.
37:53Thanks.
37:54So, next, eight, one veggie.
37:56Do you want to run and get that fish?
37:57Yeah.
38:00It's huge, isn't it?
38:02Even three Michelin-starred chefs are helping.
38:06OK, here we go.
38:11Absolutely gorgeous.
38:13Gorgeous.
38:15It was really flavoursome.
38:17It was beautifully cooked, and the sauce was magnificent.
38:22Yeah.
38:23I could really taste the barbecue flavour coming through.
38:26It's delicious.
38:29Can we get fish, please?
38:31Fish up.
38:32Fish up.
38:33Fish up.
38:35We've got two tables left after this?
38:37No, five.
38:38Five tables?
38:40Where's all the potatoes?
38:41One, two, three, four.
38:44They're over here.
38:45I'm going to cook from here, yeah?
38:48With so many jobs, something had to give.
38:50John's forgotten to cook the last trays of his potatoes on papillote.
38:55We have to go one potato per table now, please?
38:57Yeah.
38:58Nurses and health heroes, table four.
39:01And again, service, please.
39:06Would you like to pass your plate?
39:09It was moist.
39:10It was perfectly cooked.
39:12Honestly, I've never had anything so beautiful before.
39:17Beautiful work.
39:18Look at that.
39:19Look at that.
39:20I actually love the fish.
39:22Really flavoursome.
39:24And just that barbecue that ran through it.
39:26It was absolutely delicious.
39:29The sauce was fantastic.
39:31A really, really memorable dish.
39:33Potatoes.
39:35It was amazing.
39:37If I have to eat one food for my whole life, I'm going to say the fish.
39:41You know, Elizabeth Davis, one of my favourite cookery writers.
39:44And yes, that was a fitting tribute.
39:46Rich, deep flavours.
39:48And I mean, the soul just fell off the bone.
39:51Okay, guys, there's our family and friends.
39:54No pressure.
39:56We are eight now, all fish.
39:59You want sauce?
40:01Yeah.
40:03Okay, service, please.
40:05Last one.
40:06TVM veterans.
40:07Thank you so much.
40:08Let's finish eating table 10.
40:10That's the easy one.
40:11Yeah.
40:22All right.
40:27Fish was cooked beautifully.
40:28And the sauce was just world class.
40:31Amazing.
40:31Really, really nice.
40:32So much kind of smoky flavours coming through from that barbecue.
40:35The potatoes were amazing.
40:36I loved seeing people eating them.
40:38Did you like the interaction at getting the chefs?
40:41I hated every moment.
40:42I hated that too.
40:42Yeah, I was like, I didn't come here to compete.
40:46In terms of champions and champions for that dish,
40:48I think it's got a strong chance.
40:49Loads of flavour.
40:50Really simple, but really complicated at the same time.
40:52You just had to cook loads of fish on the bone.
40:54So a challenge in itself, because they were all cooked perfectly.
40:56And I always got that amazing curried goat.
40:59Yeah, so next dish is the hard one.
41:00So now we've really got to push up, get timing on.
41:02And then we've got to go.
41:03I mean, you know, if it's a starter on a main course, fair enough.
41:06But going from fish directly into a main course, crazy.
41:11Amazing.
41:13Jean's sourced the African Boer goat for his main course
41:16from a farm local to his restaurant in Sussex.
41:19Two relish per table.
41:20Two relish per table.
41:21Two stews per table.
41:23Then the plain ones are for the peanut satay.
41:25I think broccoli.
41:26And then these ones are for the okra.
41:28Yeah, and then I'll do meat.
41:30And then the maitake.
41:31And then it's just the rice.
41:32The plate is the potatoes.
41:34Yeah.
41:34Dusted.
41:35And then the sorrel emulsion, which was...
41:36This is a lot.
41:39Mark is on hob duty, frying both the okra and the rice,
41:43which is topped with mushroom bernets.
41:45Seven first.
41:47Wait.
41:49Whilst Amber's doing the goat stew and the broccoli.
41:52Broccoli on top, peanuts on top of that.
41:54Yes, that's got to last.
41:55That's everything I've got.
41:57Thank you, chef.
41:58Your main course is inspired by West Africa and Charles Ignatius Sancho,
42:05who was born into slavery and became the very first black man to vote in this country.
42:12And with us today is Patterson Joseph.
42:16He is the author of The Secret Diaries of Charles Ignatius Sancho.
42:19And it's also an incredible play, Sancho and Me.
42:25Are you ready on goat down there, Jean?
42:27Yes, it's coming up.
42:29Is it appropriate to come up and ask if you're happy with the cuisson on that, chef?
42:32Yeah, I think it's pretty good.
42:33What do you think?
42:33It looks bang on, yeah.
42:35And Sancho has also been chosen as the inspiration for a poem
42:40by former Scottish laureate Jackie Kay.
42:43This is Miraculous Alchemy.
42:46When it was illegal to teach you to read,
42:49you published letters in the papers.
42:52Miraculous Alchemy.
42:54And a strange thing to hold as a victory.
42:57You were the first black man to have a published obituary.
43:03You led the way, met the king, played music to handle as a child.
43:08Miraculous Alchemy.
43:10You were published posthumously.
43:13How you faced adversity.
43:16The letters of the late Ignatius Sancho.
43:20Your legacy.
43:22You felt like a lodger in Grand Britannia.
43:25You were insulted, put down.
43:28You fought for the abolition of slavery.
43:32And yet, you were lonely.
43:35There was no one quite like you.
43:38Miraculous Alchemy.
43:41But now, read the room, Ignatius Sancho.
43:46Here's people who followed your inspiration through history.
43:52Your destiny, our democracy.
43:56Your responsibility, our liberty.
44:00Miraculous, miraculous alchemy.
44:09Patterson Joseph is introducing the course.
44:13This is the tale of an African child.
44:16Born on a slave ship, crossing the Atlantic from the coast of Guinea in 1729.
44:24Thank you very much.
44:26Oh, and look what it's on.
44:30Look, this is his voyage from West Africa to England.
44:39Am I allowed to dig in or do I have to wait?
44:40Yeah, goat stew, honey.
44:42Pass the goat stew around.
44:45Right, are you good on six goats there, my friend?
44:47Yeah, slicing.
44:49Sean hasn't realised, but he's forgotten the herb crust
44:52and the goat is being served without it.
44:56Broccoli.
44:57OK, service here, please.
44:59OK, we're going table five, community leaders.
45:04Hot.
45:04OK, so now we're going five and three and then it's six and two.
45:07And behind.
45:08Wee, that's very hot now.
45:11Ow!
45:16Take one, pass it around.
45:18Yeah.
45:20That's lovely, isn't it?
45:25It was just like full of flavour, just on the absolute limit of spice
45:31that it makes it really naughty.
45:33You know, you just keep going back for more.
45:36I love it.
45:38Make everyone's heads pop off.
45:39It's great.
45:41There was something that was very hot.
45:43I'm not quite sure what it was.
45:45And I'm not necessarily used to spicy food, but it was really good.
45:48Flushing it.
45:52Extraordinary concoction of different flavours and elements and herbs and spices.
45:57And the meat was beautiful and tender.
45:59OK, so we're going eight now, six main, two veg, yeah?
46:01Wee!
46:04The vegetarian option is roasted maitake mushroom.
46:08Then we're halfway there, boys and girls.
46:10Wee!
46:13Everyone OK?
46:14Yeah, all good, mate.
46:18OK, service, please.
46:24Amongst our modern-day heroes is a cave diver
46:27who rescued the trapped Thai football team.
46:31Main course was quite spicy.
46:33It was very nice.
46:35The goat was especially very nice.
46:40I have to say I found the main course far too spicy for me.
46:43I couldn't taste anything but spice.
46:46Honestly, the peanut sauce of the broccoli was lovely.
46:50The rice was just delicious.
46:52What a combination of flavours.
46:56I had the mushroom and I loved the little touches of okra
47:00and the broccoli and the rice was really...
47:03That little pot of rice was like a little jewel.
47:08There was quite a lot going on there, but every single thing had its place
47:12and went from the relish to the okra.
47:16Absolutely gorgeous.
47:17My favourite bit actually was the goat.
47:21Just so tasty and succulent.
47:23OK, the next table, seven normal, two vegetarian, yeah?
47:26Oui, chef.
47:27One of which is my mummy, so make it nice, please.
47:31And then we are done, yeah?
47:33Oui.
47:34Everyone except Amber is.
47:36OK, last table, chef's family.
47:39Thank you very much.
47:41OK, one more service here, please.
47:43Thank you so much, guys.
47:44Well done.
47:46It was really good.
47:46Thank you so much.
47:48Well done, mate.
47:49It was beautiful.
47:59The thing about Sancho is he loved his food.
48:01This would have suited him down to the ground and I loved it.
48:05That was my favourite course.
48:06Such complexity in the flavour and the spicing
48:10that I haven't had anything like that before.
48:11Blew my mind.
48:12It was actually so, so, so good.
48:14I'm immensely proud, but I'm actually not shocked
48:17because it never ceases to amaze, really.
48:20Yeah, so cooking two courses is quite tough.
48:22Really proud that the whole thing came together.
48:24It's exactly how I wanted it.
48:25So I got two chances of getting champion to champions.
48:27I mean, I would love it.
48:30The spotlight is now on Amber for the final dish.
48:34Amber for the final course.
48:36And too late, Jean's found the herb crust.
48:40So, yeah, I've just got my crumb that was for the goat rack.
48:43So I've seen lots to think about when you're in this kitchen.
48:44So something small can slip by quickly.
48:48So we can just stack the desks here
48:51and the books should be inside already.
48:53Mark is piping strawberry gel onto the set cream.
48:5712 varying sized dots just cover the top nicely.
49:00And Jean is following with fermented strawberries.
49:04The more the merrier, but I don't really want to risk us running low.
49:07And then Sally with the honeycomb.
49:09Mark, me and you are going to run service
49:12whilst the guys are just continuing to plate.
49:15So proud, particularly as a chef that works for schools and with charities.
49:18It just cuts.
49:19I'm very proud that she's able to live that kind of social functions.
49:23Amber will be cool as a cucumber.
49:25She knows what she's doing
49:27and I think she'll deliver an excellent dessert.
49:31Lemon thyme tips are added.
49:34So you're doing about five or six per plate.
49:37It's all hidden with a white chocolate disc
49:40emblazoned with a poem by Hannah Moore.
49:46The desks include a very cute picture of a young Amber.
49:50Mark, I'm going to show you where everything is.
49:52Guys, we're going to need access to that blast chiller now.
49:55Mark places the honey parfait and chocolate sablé biscuit in the desks.
50:00Amber?
50:01Yeah?
50:01Can I just have you check these on the first table, please?
50:04Yeah, beautiful, mate.
50:05It's time for dessert from Amber Francis from the South West,
50:10inspired by Hannah Moore, a philanthropist and education campaigner
50:15who established over a dozen schools in the West Country.
50:18Please give a round of applause to the teachers that are here with us tonight
50:22and all teachers.
50:23My mum's a teacher.
50:27OK, service, please.
50:29Thank you, guys.
50:29Writing facing the guests.
50:31I absolutely love how that looks.
50:42That's quite moving, isn't it, actually?
50:49Oh, my goodness.
50:50That is absolutely stunning.
50:52That's so good.
50:53The presentation, the taste, all of it was just sensational.
50:57Amber, this was absolutely delicious.
50:59Ridiculously proud of Amber.
51:03The dish is exquisite.
51:05So this is table seven, Blenheim, please.
51:07Seven dessert, one veggie.
51:14Amazing, absolutely amazing.
51:18I was transported to a lovely place to which I'd like to go again.
51:23Oh, gorgeous, absolutely beautiful.
51:27The sep cream, the fermented strawberries, the honeycomb, oh, I loved it.
51:33Jean, we'll take four vegetarian, please.
51:36And service, please.
51:39Walking, coming.
51:40Thanks.
51:42I thought it was absolutely stunning.
51:44I thought it was genius, the idea of eating your words.
51:48Really, really tasty, with the educational theme.
51:52Brilliant, because education is liberation.
51:55And service, please.
51:58Service, please.
52:00It's quite frustrating, isn't it?
52:02Ice cream sandwiches are melting.
52:07Service, please.
52:10Thanks, everyone.
52:18Oh, my God.
52:21Yes, but we're waiting.
52:23OK, this is going to table five.
52:25Make sure the writing is facing the guests, please.
52:31The set cream and the honeycomb strawberries were absolutely to die for.
52:35I really loved the charcoal biscuit and the honey coming through.
52:38That was beautiful. I really enjoyed that.
52:40So it was absolutely amazing and I think it will do Hannah more proud.
52:44It's absolutely delicious, every part of it.
52:46OK, service, please. That's three.
52:48Going to table ten. That's it.
52:51Whee!
52:53Well done.
52:54Group hug, group hug.
52:58Well done, guys.
53:03The strawberries were so intense.
53:06They blew your head off.
53:08It was fantastic.
53:11I've heard so much about it and now to taste it, it's lovely.
53:14It's what she does best and I'm so proud that everyone's got to enjoy it with us.
53:19Dessert was absolutely stunning. It was really beautiful.
53:23From the moment I saw the dessert for the first time,
53:26I thought it was a banquet-worthy dish.
53:29She should be incredibly proud of herself.
53:31It's a lovely story and a great dish.
53:33This was a big surprise.
53:35It's made me think very hard about who to win.
53:40It is now time for you to cast your vote.
53:42Voting cards will be coming around to vote for your favourite dish of the evening
53:46and we'll count them up and see who will be crowned our champion.
53:53It's a really difficult choice, but I think I'm going to go for the starter.
53:57I just thought it was delicious and I thought the idea behind it was inspired.
54:01I'm dessert all the way.
54:03Well, my favourite course tonight was the fish.
54:06It was really lovely. I think that is my number one.
54:09I love the main course.
54:11I actually voted the fish tonight.
54:13Oh, come on. It's got to be the dessert.
54:16I'm actually voting for the fish
54:18because I thought it was beautifully cooked, very refined.
54:22I love the sauce.
54:23I think I'm going to choose the main course.
54:25Every element of that dish was absolutely sensational.
54:29I'm loyal to Sally.
54:31She's just created flavours that have just blown my mind,
54:34so it's the starter for me.
54:37My vote for Jumper's Jumper was Jean for his main course.
54:40When you do goat for main course or banquet, it's really quite brave.
54:43That delicious consomme of Sally's.
54:46Fish, the best.
54:49There and back again, Chardonnay port.
54:51Lovely. Beautiful food, gorgeously cooked and a great story.
54:59Thank you all so much for coming
55:01and, of course, a massive thank you to Lady Henrietta at Blenheim
55:05and her amazing team. Thank you so much. Amazing.
55:09So, let's introduce you to the chefs.
55:12First up, we have our runner-up, Mark McCade, who made your canapé.
55:16Give it up for Mark!
55:18Yes!
55:20Please welcome to the stage the incredibly talented Sally Ebbing,
55:23who made your starter, Nurse Back To Hell.
55:28One chef who cooked not just your fish course
55:30but also your West African feast of a main
55:33is the exceptional Jean Delaporte.
55:36Let's hear it for the chef who created your stunning dessert,
55:40Amber Francis.
55:42Give it up for Amber!
55:46Just before we crown our champion,
55:48I want to congratulate all the chefs
55:50on an extraordinary 20th anniversary banquet.
55:53Well done, guys.
55:58The votes have been counted.
56:00Making history in our 20th year,
56:04our champion of champions is...
56:10Oh!
56:19Amber.
56:21CHEERING AND APPLAUSE
56:30Well done.
56:44Give it up, yeah!
56:48Amazing.
56:55Thank you so much to everyone that voted for me
56:57and thank you so much to everyone that helped me.
56:59And I'm chuffed to bits and I'm so proud
57:01to hopefully show people that there's lots of different avenues
57:05in the restaurant industry.
57:07So proud to be a school chef.
57:09It's the best thing I've ever done in my career.
57:11Thank you so much, everyone.
57:13CHEERING AND APPLAUSE
57:22Well done, Amber. Well done, mate. Well done.
57:26Congratulations. Fantastic dessert. Really well done.
57:31I'm so pleased for her, yeah.
57:33She put so, so much work into that dessert
57:35and I think she really deserves it.
57:37Congratulations. Well done to you.
57:39That's amazing. Amazing stuff. Thank you so much.
57:41Hi, how are you? I'm good. Nice to see you.
57:43Nice to see you. Thank you for coming.
57:45Oh, it's a pleasure.
57:51Thank you so much for coming, boys.
57:53Oh, I'm so glad.
57:55Thank you for the support you've given Amber as well.
57:57Oh, not at all.
57:59And that relish is surprisingly hot, by the way.
58:01Yeah, I know it is.
58:03To be part of the Great British Menu was my whole dream.
58:06Still haven't done the whole banquet.
58:08That's what I set out to do, so I'm relieved.
58:10I can relax now and, yeah, just enjoy.
58:12You're the best. Aw, thank you.
58:16No?
58:18I'm over the moon.
58:20I'm so happy to just be here
58:22and to get this award is just phenomenal.
58:26Yeah, I can't really fathom it at the moment.
58:29Of course it's fabulous.
58:31Oh, amazing. It's ridiculous.
58:36We could not have celebrated 20 years of Great British Menu
58:39in any better way.
58:41A magnificent feast from four magnificent chefs.
58:45Cheers. Cheers, everybody.
58:50.