Great British Menu ™

Episode tasting (Aktar Islam, veteran): praised the clarification as beautifully done and said the sherry vinegar gel was very well judged. He wanted more depth in the pomme dauphine (suggesting more nutritional yeast) and a stronger blue colour in the broth. Score: 7. Peer chefs liked the pomme dauphine and felt the vinegar gel was sometimes overpowering on the spoon. Finals judging (Tom Kerridge, Lorna McNee, Phil Wang, guest Simon Callow): Tom found the clear broth crisp, clean and gently peppery and loved it, but said the potato-and-leek bundle was clunky and awkward to eat, and wanted the pomme dauphine a touch more cheesy. Lorna said the pomme dauphine were comforting but the overall dish was not quite comforting enough for the theme. Tom praised the beautiful consomme technique but said as a soup the dish should feel more hugging. Simon found blue food odd to eat; Phil compared it to being at the dentist. In the comparative vote the judges preferred Abbie's starter.

BANQUET FINAL: Reworked the potato element, swapping the original pomme dauphine for small leek and potato cakes flavoured with toasted nutritional yeast. Added rondels of baby leek cooked at the last minute instead of the original stringy leek julienne. Added a new potato cooked Parisian style in potato-skin-infused soy milk. Vibrant leek oil to finish. Consomme largely unchanged, cleared with 0.2% agar (feedback on clarity was already strong). Blue-dyed leek strand still dissolves into the broth at the table. Sherry vinegar gel added as a last element.

Reception at the pass. Corrin: "It's a subtle start." Tom Kerridge: "Part of the problem at the beginning was that the leek and potato were bundled up like a hay bale. This time he's done it as balls and little bits of leek, so it's a little easier to eat. But in terms of flavour profile, nothing has changed." Lorna McNee: "I don't know why he's changed the dauphine because the little potato cakes I don't think are as nice." Marley Sue (guest, disagreeing): "I could have eaten like ten of them." Jack: "The seasoning is amazing. That consomme is the star of everything." Nikita: "It's a proper leek and potato flavour, even though it's a clear broth." Lorna: "The soup's better. I get a bit more potato and leek flavour from it." Phil Wang: "It is easier to eat, but it's a pretty simple broth." Marley Sue: "I loved it. I thought it was really simple, but simple starters are good."

Final result: 8th place. Tom Kerridge: "The dish was improved in terms of how it ate, but we kind of missed that pomme dauphine, the cheesiness of it." Josh on his own odds beforehand: "My favourite dish was Lawrence's, so I think he might win."