Great British Menu ™

Adam Handling scored Orry 9 out of 10. Adam said the potato acted as a wonderful casing, it was fluffy and looked pretty sharp. He noted the cashew cream was extremely rich and needed more of the cole sherry vinaigrette to offset that richness. The crispy tuile on top was visually beautiful but brought nothing to the table on the eating front. Overall, Adam said with a few tweaks he could see this dish at the banquet. During tasting, Jun said the dish was very nice and balanced with lots of acidity and really good seasoning. Hannah noted the cashew cream texture felt 'flaggy.' Peer scores: Hannah 8, Rohan 8, Jun 6 (estimated from transcript context). Orry self-scored around 9.

BANQUET FINAL: Orry redesigned the potato dough to a charcoal black potato, salt, potato starch and durum flour mix for a dark finish, still filled with the girolle and truffle mix. Added the cole sherry vinaigrette more generously on veteran Adam Handling's advice. Baby beetroots roasted in lemon rinds, thyme, bay and garlic. Finished with a charcoal cashew cream, black truffle puree, pickled onion petals and beetroot stems, pickled walnut ketchup and a potato crisp tuile. Dumplings steamed then pan-crisped. Dish smoked at the table before service.

Reception at the pass. Lorna McNee: "Even prettier than I remember." Phil Wang: "It's just so atmospheric, isn't it?" Marley Sue (guest): "It smells like a bonfire." Lorna: "You've got really great acidity coming through from the beetroots and the pickled onion petals. And you've got that deep, rich flavour inside the dumpling and the cashew butter giving that savouriness, the balance of acidity that comes through." Tom Kerridge: "There's those wonderful, earthy flavours with the truffle and the beetroot. There's so many spikes of flavour. The dumpling just kind of wraps it all up like this lovely warming duvet." Phil Wang: "It's really satisfying, but it leaves you wanting more of whatever's coming next." Jack: "It's brave to do that. I'd say it is good." Cieran: "I personally don't love charcoal. I think the rest of the dish is actually brilliant. Really tasty." Lawrence: "That instant hit of smoke stays in your mouth the whole time, then plays off the other flavours." Josh: "It's delicious. Just perfectly smoked." Marli Siu: "As a fan of this show, this is the kind of thing I was hoping to get to see. It feels a bit dangerous."

Final result: WINNER, 1st place, cooking the starter at the banquet. Tom Kerridge: "We thought it was a great dish in here. It was dark and mysterious, but it was also beautifully balanced. It'll be a great start to the banquet." Orry: "I am so happy to be at the banquet. I'm buzzing. My wife and daughters are going to be proud."