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Great British Menu S21E01
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00:02This week, four exceptional chefs from the northwest of England are in search of the spotlight on great British menu.
00:11It is roasting in there.
00:15This year, using movies as their inspiration, the UK's finest chefs will compete over six courses for the ultimate accolade.
00:26Cooking at a star-studded banquet at Liverpool's St George's Hall.
00:32They'll need blockbuster dishes to impress their mentors, veterans of the competition, both trusted old hands and new faces who
00:41will eliminate the lowest scoring chefs each day.
00:45Until the final two face our exacting cast of judges.
00:50It's interesting. Just perfect. That's delicious, yeah.
00:52Who will add their name to the glittering list of great British menu winners.
00:58I'm just a girl standing in front of George, asking to love my food.
01:15This week, the best chefs from the northwest of England are competing to win a place at our finals.
01:21With dishes inspired by cult movies from their region and hopefully no box office disasters.
01:30Manchester-based creative chef Exoze Grant runs his own private chefing business.
01:36To represent the northwest, it means a lot. I feel honored to be here.
01:42Great British menu kitchen.
01:44I want to just keep learning and I want to keep pushing myself. I want to be the best I
01:48can be.
01:49I'm not the first one here. Hopefully I'm not the first one out.
01:54Executive chef Daniel Heffy is a born and bred Scouser and earned his stripes at world-class restaurants in Scandinavia.
02:02Great British menu is probably the one competition that I've always admired.
02:06Hello, Chef. Hello, how are you doing? Good. Daniel, nice to meet you.
02:09Exoze. I have an ability to keep calm, I guess. I hope I don't live to regret that comment.
02:14Classical chef Paul Leonard from Cumbria is head chef of a Michelin-starred restaurant in Gralsmere.
02:21Exoze. Paul. Nice to see you. Paul. Daniel, nice to meet you.
02:24I'm prepared as much as I can be. Practised non-stop.
02:28First time here? Yeah. It's mad, isn't it?
02:30Everything needs to be perfect. I need to be 100% on point.
02:34And last year's North West finalist, Jack Bond, is back.
02:38He also has a Michelin star at his restaurant, also in the Lake District.
02:44Obviously, because I've been here before, there's a lot at stake. Hello.
02:47Hello. How are you doing? Paul. How are you doing, man?
02:51I know Paul, a neighbour of mine. Having a Michelin star, you know, adds a little bit more pressure.
02:56It'll be a tough competition for sure, but yeah, excited to represent North West.
03:03Hello, chefs. Hello. How are you all doing?
03:06Good. Good, yeah. I'm very excited to have you all here.
03:08Jack! Hello. You came back. Surprise. Surprise!
03:12How are you? Nervous, excited. All of the above? All of the above.
03:16Exoze. How are you feeling about being in this kitchen?
03:18I'm excited and I can't wait to get started.
03:20And how about you, Daniel? All of the same feelings.
03:23Now, gentlemen, we are going to start at the very beginning.
03:26with the canapé. It's lights, camera, action.
03:31The canapé will be our veteran's first taste of the chef's food
03:35and will be ranked but not scored
03:37and could be used to settle a tie should one arise later.
03:43Jack is making a pine nut butter
03:46to complement the earthiness of his English rye waffle
03:50with Hen of the Woods mushroom.
03:53Punching the garlic takes the heat of the garlic out of it
03:55and also it's a little bit quicker to cook as well.
03:59Oh, sorry. Sorry.
04:00Exoze is confine tomatoes to sit alongside an avocado
04:05and scotch bonnet puree in his foie de brick trout tart.
04:09It's nice. It's got avocado, seasonings right, the scotch bonnet there.
04:14Paul is preparing the elements of his beef tartare canapé
04:18with potato rosti and smoked bone marrow.
04:22So it's beautiful decks to fill it, which is going to be on top
04:26of a little hash brown we're making.
04:28And Daniel is making a Jerusalem artichoke and miso puree
04:32to go with a Lancashire cheese custard in a pastry case.
04:37I'm just going to bind all the ingredients
04:39and then I'm going to add some eggs
04:41and then finish it with some melted brown butter.
04:45Hello, Chefs. Hello.
04:47Feeling the pressure a little bit.
04:49Any minute now that veteran is going to walk through the door.
04:52Got a whole host of people, obviously, that could be here.
04:54If I say Lisa Goodwin-Allenpool.
04:56Legend, obviously, from the north-west.
04:58How about Paul Ainsworth?
04:59Paul Ainsworth's class, when I used to work at James Martin,
05:02he came over, done an event there, so I met him there.
05:04What have you been about?
05:06You've had Paul as a veteran?
05:07I'd love to have him again.
05:08How about you, Daniel?
05:09How about Akhtar Islam?
05:11I've kind of mentally said to myself,
05:13I don't mind who walks in.
05:14Remember, any of those veterans could walk through that door.
05:17Make sure you deliver exactly what it is you need to put on that plate.
05:21The chefs have to impress one of their own.
05:24A north-west culinary queen,
05:26holder of a Michelin star at Northcote in Lancashire,
05:30and a former multiple banquet course winner.
05:36It's the irrepressible Lisa Goodwin-Allen.
05:40Hello, how are we all?
05:41How are you?
05:43Daniel, what have we got?
05:44So we've got a stout crustade with Mrs Kirkham's custard in the bottom,
05:48miso puree with archo and truffle.
05:51One bite?
05:51Yeah.
05:52Yeah.
05:59What have we got?
06:00So here we've got the cured trout and avocado tartlet.
06:04We've got pickled cucumbers, confit tomato, and crispy trout.
06:07It's going to finish with a scotch bonnet.
06:14How are you doing?
06:15What have we made?
06:16So we've got a little hash brown with some dexter beef tartare,
06:19ossietta caviar, and oxalis.
06:26Last but not least.
06:28So we've got a rye waffle, pine nut garlic butter,
06:30shio pickled hen of the wood, and then deep-fried hen of the wood.
06:37Well, I think the theme this year is brilliant, you know,
06:40to celebrate iconic British movies and movie makers
06:43really does open the box wide open.
06:45But ultimately, I want to see your personality on a plate.
06:48I'm looking forward to it.
06:49Best of luck, chef.
06:51Yeah, I'm excited that Lisa's the veteran.
06:54It's a little intimidating having Lisa Goodwin-Allen
06:56watch over you as you cook.
06:58Scary.
06:59But she's incredible in this competition and out of it, to be honest.
07:01She's obviously passionate about the North West,
07:03so hopefully we can all learn a little bit.
07:06OK, give me the ranking in order.
07:08Let's start with number four.
07:09Number four, I'd say Jack.
07:11It was good, but I felt it was just a little bit dry.
07:13I was wanting a little bit of moisture in it.
07:15It's powerful.
07:16It's got sweetness to that waffle as well. Beautiful.
07:19Number three would be exoci.
07:21It was incredibly light, full of very punchy ingredients.
07:24With the tomato and the avocado there,
07:25you want the trout just to come through a little bit more.
07:28I love that spice just behind it.
07:29It's not too hot.
07:30It's not too hot as well.
07:31Second, Daniel.
07:32It was a tasty bite, but it was very big, you know,
07:36and it was quite fiddly to eat.
07:38Mouthful, that.
07:38It's good, they're really tasty.
07:40I love it. Delicious, man.
07:41I'd say that means Paul is definitely number one for me.
07:44Wow.
07:44It was everything that a snack should be.
07:46One bite, packed full of flavour, nice and light.
07:50It was delicious.
07:51I was just wishing it was two bites like mine and Jack's.
07:54Interesting result, I think.
07:55Oh, I think it's going to be a very exciting week.
08:02And this year, again, the chefs must create a vegan dish
08:07to celebrate the British film industry with links to North West England.
08:14Jack.
08:15Hello.
08:15Back for more.
08:16Yeah, yeah.
08:17So the title of the dish is Bruce Wayne's Breakfast, inspired by the Batman film from 2022.
08:22Because?
08:23So they picked various different locations filming around Liverpool and made them look like Gotham.
08:28Like Gotham City?
08:29This is a billionaire's breakfast?
08:31Yeah.
08:31Nice.
08:32The main ingredient that I'm using is a delica pumpkin.
08:35I'm going to make crumpets out of it, a salad, I'm going to make a tea, and I'm also going
08:40to make a miso spread.
08:41All out of this pumpkin?
08:42All out of that one pumpkin.
08:43Right, okay.
08:44The pumpkin got quite a natural sweetness to it, so is there any acidity going on there?
08:48We've got the saltiness from the miso and then also from the tea.
08:52I feel like it balances all out.
08:54Can't wait to see it.
08:55I look forward to it.
09:00Chef Paul.
09:01Hey, how are you doing?
09:02So the title is Cracking Cabbage Gromit.
09:05I'm trying to say that.
09:07So it's obviously Wallace and Gromit.
09:08Nick Parks from Preston is obviously the creator.
09:10So we're going to use the Curse of a Wererabbit film, the giant vegetable competition, to be the main theme
09:15in there.
09:15So go on, tell us what's going on then.
09:17So this is a cabbage.
09:18Where are these from?
09:19Home.
09:20So we've grown these guys.
09:21I'm going to cook it whole in a pressure cooker and a bit of seaweed stock just to get loads
09:25of, sort of like, unami and just a bit of savouriness.
09:27And then Valentina, we're going to barbecue and feed with loads of, like, allium glaze.
09:31Oh, allium glaze, so an onion glaze.
09:33Yeah.
09:34We've got a little bit of fermented onion sauce, which I'm going to slightly aerate, brings a little bit of
09:37richness to the dish.
09:38Well, Chef, we wish you lots of luck. I'm excited about it.
09:41Very excited.
09:47Hello, hello, hello.
09:49Getting a bit real now, isn't it?
09:50Yeah, yeah, yeah.
09:51It got real in the canapes.
09:54So the name of the dish is The Fallen Kingdom, inspired by Neil Scanlon.
09:58He's born in Manchester.
10:00In the Jurassic World, The Fallen Kingdom, he's done the visual effects for the T-Rex, Indoraptor and Blue.
10:05Wow, wow.
10:06OK, Mr Scanlon, hats off!
10:09So I'm going to recreate the scene where the volcano erupts in the movie.
10:14Right.
10:15So I've got parsnip puree, and that's going to be at the base of my dish.
10:19Yeah.
10:20And then on top of that, I've got some set soil.
10:22I've got dehydrated kale, and that's going to represent the ground.
10:25And then I've got baby parsnips, I'm just going to roast them with maple syrup.
10:30What are you doing with these mushrooms here?
10:31So the mushrooms, with the smudges, I'm going to pickle them.
10:34Yeah.
10:35The maitake, I'm going to grill.
10:37I'm also going to make a sun-dried tomato butter to baste it in as well.
10:40The inoki, I'm going to turn crunchy.
10:42You've got a lot going on.
10:44On top of that, I've also got bread that I'm doing on the side.
10:47Oh, OK.
10:48So time-wise, it's going to be a push.
10:51But yeah, I'm here on Great British Menu first time.
10:53Right.
10:53I might as well push myself.
10:55I'm there for you, man.
10:56Yes.
10:57By the way, no they're not.
11:02Daniel's Dish is inspired by a 2007 film, Grow Your Own, written by Libba Pudley and Frank
11:09Cottrell Boyce.
11:10It's about a refugee family who are given an allotment and make a squash soup from their
11:16produce.
11:18I'm going to make like an egg noodle, but instead of using the egg, I'm going to use
11:22the squash to enrich the dough.
11:24And then we're going to be using some carrots or spring onion to grill along with the kombu,
11:28shiitake, to infuse with ginger, lemongrass.
11:31I'm going to be making a broth.
11:32Lovely.
11:32The carrots is going to be reduced with the tugurashi to make a hot sauce.
11:36The effort that I have to put in is going to be with the noodles.
11:38Have you got any concerns about the noodles?
11:40I've practised it, so I'm confident in them.
11:42OK.
11:43Compared to the other dishes with so much going on, it's kind of less is more.
11:47Well, I mean...
11:48Three components?
11:49It's a little bit like that, yeah.
11:50Yeah, OK.
11:51I think so.
11:52It just means you've got nowhere to hide.
11:54Yeah.
11:55Do you know what?
11:55I think you've got some real good stories to tell.
11:57Good luck, chefs.
11:58Best of luck.
12:06After saying all the elements out loud to Andy and Lisa, I realised I've got a lot on.
12:12Well, the bread's already gone wrong.
12:15It's just much wetter than how I've practised, so I'm just going to try and fix it.
12:22Jack, the only returning chef, is also on the back foot, having ranked last in the canapes.
12:30His pumpkin starter needs to deliver.
12:33First up, a spread made from pumpkin seeds, miso and pumpkin oil.
12:38I want almost like a nutty, textured butter.
12:42He'll serve it with a pumpkin crumpet, which he also gets going so it has time to rise.
12:48Once this is on, I'll be better.
12:55Jack honed his chefing skills with luminaries such as Marcus Waring and Gordon Ramsay before returning home to the North
13:04West and opening his own restaurant in the Lake District.
13:07I got into being a chef through work experience through school.
13:11My food technology teacher actually organised me to work at a restaurant and then the love developed from there.
13:18We're in a really privileged location in the fact that we've got fantastic food on the fells that we can
13:23forage.
13:24We've got lakes, we've got streams, we've got the sea, we've got it all.
13:28I was incredibly proud to represent the North West last year.
13:31I got to the finals week.
13:33I think this year I'm a lot more competitive.
13:36Getting a dish to the banquet would mean so much to me.
13:39It would definitely be a career highlight and it would be up there with retaining a Michelin starter.
13:44Back in the kitchen, Jack is working on a shiitake tea to serve with his starter.
13:51The kombu is going to give it a bit of a meaty texture so it's a bit more full-bodied.
13:57I'm just going to let that steep.
13:59Paul, meanwhile, is reducing an onion stock.
14:03That's now going to give us a nice little glaze to grate our cabbage in.
14:06He starts his pickled walnut ketchup and blends ready for service.
14:11He's worried about the hispy cabbage, star of his dish, which is in the pressure cooker.
14:17I'm just scared that needs to whistle very soon.
14:21It's Zozo's challenge, meanwhile, is to create a banquet-worthy dish from the humble parsnip.
14:26He's cooking parsnips in vegan cream and butter before pureeing and dressing whole parsnips in maple syrup,
14:34paprika, cumin and coriander ready to pan-roast.
14:38And the lava bread dough seems to have turned a corner.
14:42It's looking better. I just needed to add a bit more flour.
14:46But, yeah, it looks good. Now I just need to let that through for 30 minutes.
14:52Daniel's infusing water with kombu, lemongrass, shiitake mushrooms and ginger.
14:57So this is going to be the dashi that I'm then going to turn into the roasted vegetable broth.
15:01Before moving on to his noodles.
15:04So I've just added some baking powder and water to my squash puree.
15:09So I'm just going to combine this and then I'm going to add the flour and make the dough.
15:15Daniel was born and raised in Liverpool, but spent time in Stockholm working at the three Michelin-starred Franzen.
15:23He brought the Scandinavian influences home with him and opened Nord in his hometown.
15:30I wasn't always planning to be a chef. I wanted to join the Royal Navy actually.
15:34Just being 16 years of age, coming straight out of school, wasn't ready to go into the Navy at that
15:38time.
15:38So then I chose to go to cooking school.
15:42And then one thing led to another and I'm still here.
15:45I think being from Liverpool, it's not about taking part, you know, you want to win.
15:49So for me, yeah, of course, love to represent the city.
15:52There's like that sense of pride.
15:54Service, please.
15:58Daniel toasts pumpkin seeds for the furikake.
16:00Just looking for the pumpkin seeds to start popping to show you get that toasted feeling.
16:05He's also adding a liberal helping of chilli oil to his hot sauce and starting his noodles.
16:13I'm using the pasta machine to really smoothing the dough.
16:16That's why it's gone through so many times.
16:19Jack adds a spoonful of pumpkin puree to the crumpet mixture and roast garlic and tahini to the rest to
16:26make hummus.
16:27A little bit of tahini just to give a little bit more of that, encourage that nuttiness to come out
16:32of the skins.
16:33Time's up for Paul's pressure-cooked hispy cabbage.
16:37This is goose. I'm going in now.
16:47A beautiful pair of cabbages.
16:53Hi Paul, how are you getting on?
16:54Hi chef, how are you doing?
16:55What have you got there?
16:56These are the cabbages that have been cooked in the pressure cooker and then I just valentine them.
16:59What have you got here?
17:00So this is just a little pickled walnut ketchup.
17:01So some walnuts which is salted and preserved with some pork, some nutmeg, a little bit of horseradish and some
17:08shallots.
17:08Interesting.
17:37Yeah.
17:39I'm confident you've got enough time to pull all the elements off.
17:42I'm confident I've got enough time.
17:43Excellent.
17:44Well, I look forward to trying it.
17:47I think, you know, the parsnip puree is a little bit bland, so let's see how it comes together on
17:50the dish.
17:52Jack's first to serve his Batman inspired starter.
17:57Crumpets looking great.
18:02And first is the pumpkin hummus.
18:06Five minutes to the pass.
18:07Yeah, we're all good.
18:08Yeah.
18:09Maple vinegar gel is followed by pickled pumpkin seeds.
18:12Jack covers the dish with shaved pumpkin.
18:17Oh, paraphernalia.
18:19The pass is adorned with breakfast crockery and a crossword befitting of Bruce Wayne.
18:25He dusts the Batman logo onto each dish.
18:29And what's that you're dusting on?
18:30This is a leek ash.
18:32It's served with crumpets, shiitake tea and pumpkin seed miso spread.
18:40Happy?
18:41Yeah, reasonably so.
18:43I'll be Alfred.
19:02You think you've really pulled through kind of the Batman theme?
19:05It's exactly what I was going for, yeah.
19:07You've got the hummus underneath.
19:09What do you think about the texture of that?
19:10I think it adds a nice creaminess to the dish.
19:13It's almost like a patte, isn't it?
19:14I like the full range of textures on it, to be honest.
19:17And the crumpet, are they light enough for you?
19:20It's always going to be a little bit heavier than a traditional crumpet
19:23because of the pumpkin that's throughout it.
19:26The crumpet's nice, soft, it's fresh, and then you put that pumpkin butter on there as well.
19:31It elevated it, yeah.
19:33The seasoning within the tea, you think it comes through enough?
19:36Yep.
19:37When you eat it all as a whole, I think it complements each other.
19:39I thought there would be more flavour in the broth.
19:42It is light, but if I had to second-guess what Jack's going for, I would imagine he wanted it
19:47to be lighter.
19:48All right, great. So, I'm going to go for some scores.
19:50Eight.
19:50I think he's done a really strong side.
19:52I agree with a high eight.
19:54Yeah, I can't see why it wouldn't be a nine.
19:55How will you score it, then?
19:56I'll go a nine, then.
19:57A nine? All right, thanks very much.
19:59So, if you were to score this dish yourself, what would you give it?
20:03A few minor tweaks, but I go eight.
20:06Eight to a nine, I think.
20:07I'd like to back myself early and then I'll see how I go.
20:14How are we, Chef?
20:15Maybe a bit of kitchen rust, but no, it was good.
20:18I loved it, man. I thought the textures were incredible.
20:22Paul is next to serve.
20:24The centerpiece hispy cabbage is charred and finished with the allium glaze.
20:30Oh!
20:31Salsa verde is first followed by the grains.
20:35So, what's on the bottom?
20:36That's the right grains.
20:37Just bruised a little bit.
20:39Next is the cabbage.
20:41So, these are all different brassica flour.
20:43Yeah, I'll push a little bit of grapeseed oil and then barbecued.
20:46Okay.
20:47His onion veloute is aerated.
20:50Do you want it foamy, yeah?
20:51Yeah, bubbly, please.
20:53Okay, you've got one minute to the pass, Paul.
20:55Yes, we're on our way now.
20:57The dish is topped with garnishes from Paul's garden and pickled walnut ketchup.
21:02Just nice and natural.
21:04So, I was just going to sit him in my mum's cabbage.
21:07So, has your mum been busy, eh?
21:08Yeah, she has.
21:09She's...
21:10Oh, that's amazing.
21:11She's hoping it's not nice.
21:12She can't do 100.
21:13Good.
21:13Thanks, Mum.
21:14Yeah, yeah.
21:15Perfect.
21:32Okay.
21:33So, the hero of the dish, the cabbage itself?
21:35Yep.
21:36Is that the texture that you wanted to achieve?
21:38So, it's a little bit crunchy?
21:39I think specifically using hispy cabbage is known for that freshness and crunch.
21:43I think if we took it any further, there could be any cabbage.
21:45What about that smokiness coming through from the barbecue?
21:47Do you think it's enough?
21:48I think there's enough just to season the dish a little bit.
21:51To actually make the cabbage the texture of the dish, I think it's quite impressive.
21:55And the onion sauce, do you think it comes through enough in the dish?
21:58I think it supports the cabbage, which was my plan.
22:01I'm loving that fermented onion velouté.
22:03It brings a sort of luxury.
22:05Yeah, a bit of electricity to it as well, like, it's a bit zingy.
22:07Yeah, yeah, yeah.
22:09And if you were to score this dish yourself, what would you give it?
22:11Oof.
22:13Seven or eight, I'd say.
22:15This is definitely a nine for me.
22:16I'd even go as far as saying it could be a ten.
22:19All right.
22:20It's okay.
22:20For me, it's a nine.
22:21I think it's an eight or a nine, if I'm being brutal.
22:24Be brutal.
22:24I think it's a little bit small.
22:30Exoze is next to serve his Jurassic Park-themed starter.
22:35He deep-fries his enoki mushrooms.
22:39The maitake mushrooms are basted in sun-dried tomato butter and soy sauce,
22:45then finished on the barbecue and with a blowtorch for maximum smokiness.
22:51Oh, volcano.
22:54Parsnip puree is first, followed by sep soil.
22:58Want me to do anything for you?
22:59Yes, pickled smidges.
23:00Need about six, seven.
23:02The glazed maitake, parsnips and the fried enoki are added
23:07and the lava bread is finished with chilli oil and nestled into a Tyrannosaurus's jaw.
23:12The dish is served to Jurassic sound effects with dinosaur biscuits and butter.
23:25So you gave yourself a lot to do there.
23:27Did it all come together the way you wanted?
23:28Yeah, it's all come together.
23:29I've got everything all on the plate.
23:30I'm happy, yeah.
23:41Great storytelling, I think.
23:42Really made me laugh.
23:52The glazed parsnip, do you think it's seasoned enough and cooked enough for you?
23:56Probably just needed a touch more salt.
23:58That parsnip puree on the bottom, do you think it adds enough flavour to the dish?
24:02It's there just to bind everything together.
24:04I'm not sure what the main element is, if that makes sense.
24:08I think the parsnip is supposed to be the central part of the dish,
24:11but I'm not really getting that.
24:13The hen of the woods mushrooms.
24:14If anything, I think they just might be a little touch on the salty side.
24:18What about the smokiness?
24:19Do you get enough smokiness coming through?
24:20Just needed to be on there a touch more.
24:22That might hacky.
24:24Very, very high in salt.
24:25I find the dish quite sweet, but I think the heat from the bread
24:28helps bring the dish together a little bit more.
24:30Is that where the spice is coming from?
24:32There's scotch bonnet oil on the top of the bread.
24:33That is delicious.
24:34Do you think the bread is light enough, crisp enough?
24:36So when the dish is softer, but it's got a bit of crisp to it,
24:39that still worked.
24:40I put the scotch bonnet on there to represent the lava.
24:42It's as if you're eating lava.
24:43I just tone down the heat by 99%.
24:47Paul, score from you, please.
24:49I'd go a seven.
24:50I'd go with a six.
24:51I just think some parts are a little bit over-seasoned,
24:53some parts I find under-seasoned.
24:55I think I'd also go with a six.
24:57If you were to score this dish yourself, what would you give it?
24:59I would score this dish a high eight.
25:01Compared to the others,
25:03I feel like I just need to add more elegance in my presentation.
25:11Happy?
25:12Yeah, I was happy.
25:13She didn't look happy.
25:16The bread was my favourite pot.
25:18The bread was quite clever because it brought the heat to the dish.
25:23Last to serve his starter is Daniel,
25:25a celebration of the Liverpool-based film Grow Your Own.
25:32The hot sauce is first into the bowl, followed by the noodles.
25:38You've got four minutes to the pass, Daniel.
25:40Thank you, chef.
25:42A touch more hot sauce is added.
25:45So, with the pickles, I want to really get much coverage on them noodles.
25:50Yeah, right?
25:50Yeah.
25:51And the pickles, turnip, squash and shimeji mushrooms,
25:55along with coriander and calendula petals, finish the dish.
26:00The least wet and the most plating.
26:03The bowls are served under garden sheds, along with a vegetable basket and a teapot of broth.
26:10What have we got in here?
26:11A little bit of a menu card.
26:12Throughout the film, they have problems with the immigration office.
26:16Ah.
26:16So, that's the reference to it.
26:29There's not much going on, but what he's got going on is elegant.
26:40What about the texture of the noodles?
26:42Is that what you were trying to achieve?
26:44Yeah.
26:44I think that's the strongest point.
26:46The texture of them, they've got a little bit of a chew.
26:48Ooh.
26:50The noodles is nil.
26:51The texture of those are incredible.
26:53Do you think there's enough hot sauce in the dish?
26:55I think so, yeah.
26:56Yeah.
26:57It could have a touch more reducing, but what was served was nice.
27:01You just need a bit more freshness, a bit more veg.
27:03And what about that furikake?
27:05What's it adding for you?
27:06Is it just the texture or is it the heat?
27:08Yeah, it gives some texture.
27:09The pumpkin flavour also comes through when you get the seeds.
27:12When you eat it all together, especially with the furikake,
27:15it's unbelievably well-seasoned when that's in there.
27:18Yeah.
27:19And if you were to score this dish yourself, what would you give it?
27:22Probably a seven.
27:24I'll be happy giving this an eight.
27:27Jack?
27:27Yeah, eight.
27:28Technically amazing.
27:30I'll go eight.
27:31Strong eight again.
27:35Heya, mate.
27:36Well, gents?
27:37Yeah?
27:38You OK?
27:39Yeah.
27:40Who knows?
27:41You're smiling, so that's good.
27:43Well, I'm smiling.
27:44I don't know if this is quite a confidence or not.
27:47Four really quite excellent chefs in the kitchen today.
27:50Yeah, they've done some great storytelling
27:52and we've had some fantastic food.
27:54They've cooked their socks off.
27:55You think you're doing all right, then the clock speeds up.
27:58It's...
27:59..and you just get into...
28:00It's going to be a close one.
28:01Well, I can't wait to see what happens, Lisa.
28:03Me too.
28:16Chefs, congratulations to all of you on a very good, strong start.
28:20Jack, for your dish, Bruce Wayne's breakfast.
28:25I love the bowl of hummus.
28:27It had great texture.
28:29The pops of acidity came through from that maple vinegar gel.
28:34The pumpkin crumpets were light, fluffy
28:37and the pumpkin seed miso spread was delicious.
28:41I liked the pumpkin and shiitake tea,
28:44but it needed more pumpkin flavour and a little bit more depth.
28:49I don't think that the Batman theme came through enough.
28:53You need to work on your storytelling and have fun with it.
28:57Paul, for your dish, cracking cabbage grommet.
29:02I thought your storytelling was clear.
29:05It really celebrated Wallace and Grommet
29:07and your mum's knitted cabbages were a great touch.
29:12To pick such a humble ingredient and make it the star was a bold move.
29:16The cabbage was perfectly cooked.
29:19It had a nice crunch to it.
29:21However, it could have just done with a bit more onion glaze.
29:25The fermented onion sauce gave great acidity,
29:28but I wouldn't aerate it.
29:30Your pickled walnut ketchup, when I tasted it in the kitchen,
29:33it was very powerful and I was a little bit worried.
29:36But you balanced it very well.
29:39Overall, it was a joy to eat, but it was a little bit small.
29:45Exoci, for your dish, the Fallen Kingdom.
29:49You definitely brought Jurassic World to the plate.
29:53I commend you for your presentation at the pass.
29:55You really went for it.
29:58The maple glazed parsnips were nicely cooked and beautifully glazed.
30:03The parsnip puree was silky, but it needed more flavour.
30:07The maitake mushrooms were very salty
30:09and I also didn't get very much of that smoky flavour coming from the barbecue.
30:15The bread had a lovely crust, but I wanted it a little bit lighter.
30:19Overall, you have too much going on.
30:22I suggest you remove a few elements
30:24and focus on the key ingredients and make them shine.
30:29Daniel, for your dish, Strands of Wonder.
30:33You had a lovely connection to the brief.
30:35The presentation had an understated elegance.
30:39Your noodles were very well made.
30:41They had a bite and they had good flavour.
30:45The depth of the broth was there.
30:48It was tasty and well-seasoned.
30:50The hot sauce was well-balanced and it had a good level of heat.
30:54Overall, a very comforting dish and technically impressive.
30:58But I think the dish needed more freshness, more butternut flavour.
31:04And so, to the scores.
31:07Jack.
31:10I'm giving you...
31:13..an eight.
31:15Full.
31:18I'm scoring you...
31:22..an eight.
31:25Exoso.
31:27I'm scoring you...
31:32..a seven.
31:34Just edit, edit, edit.
31:36There's just too much on the plate.
31:38Daniel.
31:41I'm scoring you...
31:45..an eight.
31:47All right, everybody.
31:48So, four very respectable scores.
31:51Next up, the fish course.
31:53But as Lisa has a shellfish allergy, as do I,
31:56we've invited another veteran with exceptional standards...
32:01..for this course to judge.
32:03And they have two Michelin stars to their name.
32:09Hi, Akhtar.
32:11Hi, Andy. Hi, Lisa.
32:13Ready?
32:13Scared.
32:14All right.
32:15Yeah.
32:17Thank you so much.
32:19Well done, chef.
32:22This is going to be a bit of a test now.
32:23Yeah, he's going to be expecting it.
32:25Not only do we have to impress Lisa, but Akhtar.
32:33The score of an eight is pretty happy.
32:35I'm super confident in my fish course.
32:37It's one of my favourite dishes to cook.
32:39Lisa picked up on the things that I picked up on
32:41when I tasted it as well.
32:43To stay in the competition, I need to execute everything perfect.
32:46Scoring an eight obviously puts me in a good position
32:48for the fish course.
32:50But all four of us got a really good score.
32:53It's not the score I was expecting.
32:55That was one of the dishes I was most passionate about.
32:57So now I'm worried.
33:01Dover's sole is the star of Paul's fish dish.
33:05We're going to use half of it for the actual fish
33:07and then we're going to stuff it with its own mousse.
33:10Whilst Daniel's preparing oysters for his.
33:13These are going to go on the steamer.
33:15I'm just putting some kombu just to help with that sea flavour.
33:22Jack kicks off with the sauce to go with his fish course.
33:25Crème fraîche, roasted chicken stock, white wine.
33:30Then we're just going to leave that.
33:32Ixose is tackling his smoked havoc.
33:36I need to make sure I get good portions.
33:41Hey Paul. Hey, how you doing?
33:43A present for you.
33:44Good job, the best kind.
33:46So this is called Stan Sol, Stan Lowell.
33:50Lowell and Hardie, the classic.
33:52It's obviously from Ulverston in Cumbria.
33:54On the coast, a little peninsula.
33:56So really good to do a fish dish with it.
33:58Yeah.
33:58But really everything's about the soul.
34:00And we're going to make a mousse.
34:01So you're going to be making a mousse
34:02and then are you going to sandwich it together?
34:05Yeah, just sandwich it together.
34:06A little bit of glue just to help with it.
34:07Are you putting anything to flavour the mousse at all?
34:09Got a little bit of preserved lemon
34:10and some beautiful fresh herbs.
34:12Okay.
34:12Just to bring a little bit of acidity.
34:14And then what brings it together is an incredible shellfish sauce
34:17which has got a little bit of smoked butter mounted through it.
34:19It sounds beautiful.
34:20Brilliant.
34:21I hope you nailed it.
34:22Thank you so much.
34:22Good luck, chef.
34:23Thank you, guys.
34:24Paul is making a roasted tomato puree
34:27which is one element of his sauce.
34:30Going to add just a tiny touch of water to it just so it blends.
34:36Daniel's grill fish course also features a puree
34:40which he starts by sweating celeriac in butter.
34:43His dish is a tribute to Daniel Craig's James Bond
34:46who hails from Chester in the North West.
34:50Did you grow up watching these films?
34:52Yeah, I grew up watching them.
34:53This is something I watch with my father a lot.
34:55Nice, so it's a personal connection as well.
34:56Personal connection, yeah, definitely.
34:58What are you going to do with the fish?
35:00I'm going to cook it over the barbecue.
35:01Cook it over the barbecue, off the boat.
35:03Yeah, so I'm just going to cook it skin side down.
35:05Flip it over, let it rest.
35:07Brown butter, lemon.
35:08Serve with a lavender bea blanc.
35:10Oh, it is.
35:11Fascinating, why?
35:13I like big flavours.
35:14Yeah?
35:14I practised with fresh lavender.
35:16OK.
35:17And I didn't really, obviously, plan it.
35:19That lavender was going to be gone by now.
35:21So I'm using dried lavender
35:22which is going to make it a little bit more tricky
35:24because as soon as you put it in the sauce
35:25you just bang with the flavour.
35:27Right.
35:28So I need to be very careful with that.
35:29What are you going to do with the millie?
35:30I'm just going to use the black radish to make it,
35:32you know, the beginning of the scene
35:33when he comes strolling out and it looks down there.
35:35Yeah.
35:35Oh, yeah.
35:36Oh, the target thing?
35:38Yeah, that's it.
35:38Oh, right.
35:39Yeah, so it gives the dish such a lovely peppery flavour
35:42because I'm going to serve it raw.
35:43Raw?
35:44OK.
35:44Wow.
35:44I like strong flavours, Andy.
35:46You're, like, literally walking on the sidewalk with this one, aren't you?
35:49It's amazing.
35:51Next, Daniel fillets and pinbones his brill.
35:56Jack's starting his sauce with some punchy ingredients.
35:59So, black pepper, capers, a homemade tomato sauce, smoked paprika, roasted garlic, Worcestershire sauce, homemade hot sauce, soft butter,
36:11vadovan, English mustard.
36:14That's the 1,000-ingredients sauce done.
36:18He moves on to the sea bass, the star of his Sir Ian McKellen-inspired dish.
36:24So, it's Sir Ian McKellen, from Burnley.
36:26Oh, I love Ian McKellen.
36:27Well, he doesn't sound like he's from Burnley, but he is.
36:29And the name of the dish is You Shall Not Bass.
36:32So, it is...
36:33Having from...
36:33Yeah, so his iconic role of Gandalf the Grey in The Lord of the Rings.
36:37I'm treating the sea bass like really meaty.
36:41So, I'm getting a lot of smoke into it, just cooking it one side on the barbecue
36:44and serving it with a quite bold sauce.
36:47And then I break it up by using some caviar, add a little bit of a salty pop.
36:51What else are you serving that with?
36:52It's going to sit on some sea vegetables that have just been dressed lightly in a bit of lemon juice
36:56and then some charred leeks.
36:58It sounds simple, it's a sauce, it's a vegetable, it's a fish.
37:00But if I execute all of them, they should marry nicely.
37:06It's Jose is making a rarebit from Wensleydale.
37:12He moves on to grating his mum's homegrown marrows for his smoked haddock,
37:17Wallace and Gromit Curse of the Were-Rabbit-inspired dish.
37:22Jose, how are you doing, Chef?
37:23So, my dish is called The Curse of the Rarebit.
37:26Oh, we love a rarebit.
37:27Yeah, yeah, of course, yeah.
37:28Everybody loves a rarebit.
37:29And then in that film, Gromit is growing marrow to bring that golden carrot in the end.
37:35So, these are actually grown in my mum's garden.
37:38My mum grew it for me.
37:39Oh, really?
37:39All right.
37:40Well done, mother.
37:42I'm going to do a puree, pickled marrow for some sweetness and acidity for this dish.
37:46And I was meant to do a tart, but I'm going to do a fritter instead.
37:52I'm really looking forward to this because I'm a massive Wallace and Gromit fan.
37:55Massive Wallace and Gromit fan, massive Wensleydale cheese fan.
37:58And I love a marrow, so...
37:59Perfect.
37:59It's all happening.
38:02It is roasting in here.
38:07Paul's using the Dover sole trim to make a fish mousse.
38:11I'm going to put egg whites in there.
38:13I'm going to blend this up and try and get it smooth.
38:15And I'm going to slowly add the cream.
38:18Just not overworking it.
38:21Just want to get it through as fast as you can.
38:22You overwork it, the fat of the cream comes out and splits it.
38:25He adds chervil, parsley, chives and preserved lemon and tops the Dover sole
38:30before securing the sandwich with edible protein glue.
38:35Right, so that's fish in a good place.
38:40Paul started work as a chef for Marcus Waring aged 18,
38:45but since then has become the holder of his own Michelin star
38:48at the forest side in the Lake District.
38:51I think I've always wanted to be a chef from the early age of cooking,
38:54with my mum.
38:55Just being a journey where I can't see myself doing anything else.
38:59I'd say my food philosophy and style is relatively simplistic.
39:03It's very much, let's keep the classics and cooking quite simple.
39:07No gadgets, just a pan, a spoon and loads of butter.
39:11To get a dish to the banquet would mean the world.
39:13You see the people who've done that over the last 20-odd years
39:17and the legends of the industry.
39:19And to do that, I'd be super proud.
39:21Service, please.
39:24Back in the kitchen, Jack's whipping up a lemongrass oil
39:28to complement his charred leeks.
39:31Benito in.
39:32Ginger will just break down a little bit.
39:35Garlic, fresh mint.
39:39Lemongrass.
39:41Lime zest.
39:47Jack, how you doing?
39:49Good, chef.
39:49That sauce, obviously a super powerful sauce.
39:52Is there anything to bring like a light touch to it?
39:54Is there?
39:55Yeah, so I've made a lemongrass and Benito oil.
39:58So that adds more smoke?
39:59Yes.
40:03I'm looking forward to seeing what it looks like on a plate.
40:06Daniel slices and shapes punchier flavoured black radish around moulds.
40:14He moves on to making his lavender sauce with fish and kombu stock
40:19and white wine which he infuses with lavender
40:21and keeps tasting as it's a careful balancing act.
40:26So that's my sauce.
40:28That's my garnish.
40:30This is ready to go.
40:31Chef?
40:32Chef.
40:32Cool and calm.
40:34Tannelling your inner bond.
40:35Yeah.
40:36What have you got ready for me to try?
40:38I can give you some celeriac puree.
40:40OK, thank you.
40:40Did you roast the celeriac or did you...
40:42Yeah, so I did it in the pan, let everything evaporate
40:44and then I went in my cream, let the cream completely split
40:47just so you get really intense.
40:49Good luck, chef.
40:53Ixose adds Wensleydale to his grated marrow fritter mixture
40:57along with peas, basil and spring onions.
41:01He's also making the haddock mousse,
41:03blending haddock trim and egg white with cream, chives and mustard.
41:14Ixose, one of the growing number of private chefs in the UK,
41:18knew early on that he wanted to follow his family's footsteps
41:22and create delicious food.
41:24In high school, that's when my passion ignited to become a chef.
41:29Hello, mum.
41:30How are you?
41:31I'm good, thank you.
41:32The family's got a few chefs, so my mum does her own African foods
41:36as a takeaway business and then my sister as well does seafood.
41:40I started my career ten years ago working for James Martin.
41:44From there, I just went on doing my own thing.
41:47I had my own restaurants.
41:48I've done street food.
41:49I've done cakes.
41:50I've done fine dining.
41:51But my proudest achievement today would be when I started my own private dining business.
41:56Someone even flew me over to Los Angeles to try my food.
42:01I'm excited to get in that great rich menu kitchen.
42:05I can't wait to eat.
42:06I can't wait to learn.
42:07I can't wait to cook.
42:08I can't wait for it all.
42:13Ixose is keen to get his new marrow fritter right,
42:16so he cooks a trial batch.
42:19Ixose.
42:20Hello, chef.
42:21The fritter's a new element, yeah?
42:22Yes.
42:22Can I try these?
42:23Yeah, have a go.
42:24Through the fritters, we've got peas.
42:26We've got basil.
42:27We've got some spring onion.
42:28Renzi Dale cheese as well.
42:30I like a chef who thinks on his toes.
42:33I think he would have liked that.
42:35So I've just tasted Ixose's fritter.
42:38The marrow doesn't have much flavour,
42:39so he really needs to work on that.
42:45Paul's first to serve his Laurel and Hardy fish dish.
42:48All right, guys, we can just drop those sea herbs first.
42:50Yeah.
42:51Drain off those sea rolls.
42:51He combines the elements of his sauce.
42:55Beurre blanc, roasted tomato in saffron puree,
42:58and shellfish stock.
43:00Paul.
43:01Chef.
43:01I've got four minutes to the party.
43:03Are you OK?
43:03Yes.
43:03The way you turned around, I thought you were going to beat me up.
43:05I wouldn't stand a chance, chef.
43:06Cheers.
43:08First, seaweed jam.
43:10Give it a little push.
43:13What did you just spread on that?
43:14That was just a little bit of smoked butter,
43:16a little bit of salt.
43:17Meanwhile, Actar and I test out Paul's QR code,
43:21a link to his own take on a Laurel and Hardy movie.
43:25I recognise this man, yeah.
43:27Don't know who that guy is.
43:36The fish is plated, followed by pickled kohlrabi.
43:40Bit of texture.
43:41Paul, you've got one minute now.
43:43Yes, sweet.
43:44Girol cooked in smoked butter, sea aster, spinach leaves.
43:50The sauce is poured and the dish is served in a bed,
43:53in reference to Laurel and Hardy's Bonnie Scotland film,
43:56in which fish is cooked over bed springs.
44:01Over the years, I've seen a lot of stuff.
44:03I've never seen anyone tuck a fish into bed, but...
44:05There you go.
44:06We do it different, Agnalf, eh?
44:09Gens?
44:10Visually stunning, isn't it?
44:11It's going to put us all to bed.
44:23What do you think about the way it looks, guys?
44:25It looks beautiful.
44:26Very classic looking place of food,
44:28but it looks really, really good.
44:36Sol's a very delicate fish.
44:39Was that the right choice of sauce?
44:40I think it's delicate, but it also got a meatiness to it.
44:43The sauce is really nice,
44:44but I feel like it's overpowering the fish.
44:47The most important part is the cooking of the fish.
44:50I would have maybe done it at a slightly lower temperature.
44:52It would have been longer.
44:53I ended up putting it at 56 just because time got away a little bit.
44:56Fish, for me, I think I would like it just to cook to touch more.
44:59The inside, I don't think has enough, like, flavour to be punchy.
45:04Have you done enough to take this dish to the banquet?
45:06Oh.
45:07I think there's a few tweaks.
45:08I think it could be banquet-worthy.
45:11So, let's have some scores.
45:12I'm going to start with you, Daniel.
45:14I'd say a seven.
45:15What about you, Jack?
45:16Eight.
45:17Because?
45:18Maybe it's a bit of restaurant, too.
45:19It says eight.
45:20I'm going to score an eight as well.
45:22So, if you'd score this dish...
45:24I'd go eight.
45:25What makes it a ten?
45:27A little bit more carefulness on going with fish together.
45:29I think with sauce, a slight bit more smokiness for me would have been nice.
45:38There you are.
45:39How did you get on?
45:40It seemed all right.
45:41Possibly a little bit smoky for me.
45:43Oh.
45:43He said he couldn't taste much smoke.
45:47Yeah.
45:47Daniel's next to serve his James Bond-inspired dish, Licence to Brill.
45:53He bathes his brill in brown butter.
45:56So, Jack, can I put you on cocktail duty?
45:58Yeah.
45:59You feeling comfortable?
46:00I will be after one of them, then.
46:02You definitely will be.
46:04Want to start frying oysters for me?
46:06Yes, mate.
46:06First to the plate are the black radish crowns.
46:10Have you done to the radish anything?
46:12It's raw.
46:13Daniel fills them with celeriac puree and garnishes with sea purslane.
46:19How tall do you want it?
46:20A tablespoon.
46:21The oyster martini is shaken, not stirred.
46:25Are you happy with the cooking of your fish?
46:27Yes, chef.
46:28The grill is plated and a tempura oyster balanced on top.
46:33Right, I'm ready.
46:35The monochrome dish is presented, along with lavender beurre blanc sauce,
46:39to the classic Bond soundtrack with the martini.
46:44Get ready to do the turn.
46:46Yeah.
46:48Do you all feel like you should have tuxies on right now?
46:51Yeah, a bit under-dressed.
47:01I can't have any of this, because there are oysters and everything.
47:04So you will have to be my palate.
47:05Right.
47:13You chose to cook the fish off the bone.
47:16Mm-hm.
47:17Was that the right decision?
47:19Erm, I think so.
47:20Croissant's just right.
47:21Croissant's lovely, nice texture.
47:23You've had to change the way you use lavender.
47:25I know no-one wants it to be the prominent favourite,
47:27but is it there enough to register?
47:30I think there's enough lavender.
47:31I don't get loads, to be honest.
47:33Is that a good thing?
47:34For me, maybe, I think too much tastes like your granny's.
47:37Air freshener, absolutely.
47:39The radish.
47:40Can they be quite bitter?
47:42I find them a little bit peppery, personally.
47:44A little bit of, like, radish gives the texture you need on this dish.
47:48This sauce and the fish works well with the martini.
47:53I think it's quite clean, and I think it lends itself to the dish.
47:56And the martini's working for you?
47:58It's working for me.
47:59If you were to score this dish out of ten...
48:01I would probably give myself an eight.
48:02The dish itself is good, but I think there's a few small tweaks
48:06that could be made, and it could be a great dish.
48:09The score I'll give is an eight.
48:11Why?
48:12I think it's an eight or a nine.
48:13I think it's... I love the way it looks.
48:15I think it's a comfortable eight.
48:16Interesting, interesting.
48:17Is it you worried?
48:18Yep.
48:19Yep.
48:20Come on, get worried.
48:26So?
48:27You tell me.
48:31Jack's next to serve his Sir Ian McKellen Lord of the Rings inspired dish,
48:35and starts cooking the sea bass.
48:38It's one of them in it.
48:39You just gotta leave it now.
48:40Nothing you can do.
48:41Charred leeks are first.
48:43Mixed in lemon juice, salt, pepper, and then smoked almond,
48:46just to give you a little bit of texture.
48:48Sea herbs and calendula petals are next.
48:51How's your fish coming along?
48:53Yeah, it's good.
48:54The fish is served on hot rocks to middle earth sound effects
48:58by Jack looking the part.
49:01Ah!
49:07What do you think, guys?
49:08Yeah, incredible.
49:09Great theatre.
49:28Do you think the cooking of the fish is as you want it to be?
49:31I think so.
49:32And because it's quite a meaty fish, I think it can take a lot of smoke
49:36and quite a hard cook.
49:37Nice, crisp and char on that bass.
49:41Are the leeks adding to this plate?
49:43Yeah.
49:43I think to get a sweetness and a vegetable that works as a binding agent
49:48when it grips onto things, I think a leek is perfect.
49:50The sauce is powerful, eh?
49:52The only thing I can say is that it maybe takes over.
49:54It's very rich, isn't it?
49:55Super rich, yeah.
49:56The sauce is so intense.
49:59Is that the right sauce for this dish?
50:02Yeah.
50:02I think just finding those pockets of flavour throughout,
50:05that keeps you on your toes.
50:06Super strong eight, again.
50:08I will score this an eight.
50:10Score, I would say, an eight also.
50:11What score would you give yourself?
50:13I think it's a strong eight, nine.
50:20Exoze is last to serve his Wallace and Gromit inspired fish dish,
50:25Curse of the Were-Rabbit.
50:27There's fruit is there.
50:28Can we just drop it in the fire, give it a quick blast?
50:30Yeah.
50:32Marrow puree is first, followed by pickled marrow.
50:37The fritters are topped with more marrow puree and grated Wensleydale.
50:43Yeah, rare bits just melting now in the oven.
50:46Lovely.
50:47Right, blowtorch, please.
50:49That's one minute, chef.
50:52The dish is presented along with a photo of Exoze's marrow-growing mum.
50:58Lovely.
50:59What do you think, boys?
51:00Looks fun.
51:01Nice bright colours.
51:01Yeah.
51:21This is your mum's marrow?
51:23Yes, it is.
51:23Have you done this marrow justice?
51:26So, it was a risk doing marrow, but I wanted to stick to the brief of Wallace and Gromit.
51:30I wanted to showcase my role, just because it's not been done much before.
51:34It's quite hard to get that intense flavour from there.
51:36It's so watery, marrow, isn't it?
51:37Yeah, trying to...
51:37It's so hard trying to get the marrow flavour.
51:40The croissant on the fish, are you 100% happy with that?
51:44It's glistening.
51:46The mousse looks a bit split, but the flavour on it is really good.
51:50I think by blowtorching the rare bit, sacrifice the mousse, and the mousse has gone a little bit too spongy.
51:56Your fritter, are you happy?
51:58I just taste a bit of burntness.
52:01I do like the texture of the fritter though.
52:03The fritter has a nice texture still.
52:06Obviously, fish course, one of the chefs will have to go home.
52:09Have you done enough to make sure it's not you?
52:12Honestly, I don't think I've done enough.
52:14So, chef, out of ten, what would you score this dish?
52:17I think this is a five.
52:19I want to say seven, because you can raise the work and the effort.
52:24But I think it's a lower end.
52:26I'm going to give him a seven.
52:28I'd agree with a seven.
52:29What have you deducted five points for?
52:31I don't think I've done it enough justice for GBM standards.
52:41Hello, boys.
52:43You all right?
52:43Yeah, yeah.
52:44I thought it went terrible.
52:47I know what I can do myself.
52:48I can do so much better than that.
52:50There's some great cooking in that kitchen.
52:52But the problem is there's also some sloppy mistakes.
52:55And there's some wonderful dishes that could genuinely be banquet worthy with a few tweaks.
53:00That's a big chat.
53:01Banquet chat.
53:02I think we should all be really happy.
53:04No-one was late.
53:05Everyone got food up.
53:06I think everything tasted great.
53:08It's not just about the cooking.
53:09Like, storytelling is as important.
53:12You know, you can't just turn up with a restaurant dish.
53:14It's got to be something that sings of the brief.
53:16It's absolutely delicious.
53:19As the scores stand, Daniel, Paul and Jack have eight points, and Xoze is just behind on seven.
53:31Chefs, I really enjoyed the stories you were telling with varying degrees of success.
53:38Paul, for your dish, stand sold.
53:43I thought your storytelling was awesome.
53:45You went that extra mile as well, you know, doing that video.
53:48For me, that's what Great British menu is all about.
53:52You cooked your fish at a slightly higher temperature than you wanted to.
53:56Unfortunately, I could tell it wasn't as delicate as I'd like it to be.
54:01I really like the preserved lemon running through your mousse.
54:05The amount of protein glue that you've used to hold the mousse in place,
54:09that's something that you are overly liberal with.
54:12The sauce was delicious, and it brought all the elements together really well.
54:17Overall, it was a very good dish.
54:19Just needs some minor tweaks.
54:25Daniel, for your dish, license to brew.
54:30But your fish was cooked really well, and it was very well seasoned.
54:35Your celeriac puree, that was delicious.
54:39I was concerned about the strength of the lavender in the sauce.
54:42It was a bit of a non-concern because I couldn't really taste it.
54:47The black radish brought some pepperiness to the dish.
54:51It also brought some bitterness and that slightly pungent odour that you get with radish.
54:57I didn't think that dish screamed James Bond or 007.
55:05Jack, for your dish, you shall not pass.
55:10You went all out to celebrate Sir Ian McKellen and this epic moment in Lord of the Rings.
55:16You do need to get a staff, though. You've got to do it.
55:20The fish was cooked really well over the coals.
55:23The skin was lovely and crisp, but certain parts were just a bit too blackened.
55:29I thought your sauce was very powerful.
55:32It was too dominant with the fish.
55:35This dish has serious potential, but you need to show a bit of restraint in the sauce department.
55:43Exoze, for your dish, the curse of the rare bit.
55:49You made a really good attempt at celebrating Wallace and Gromit with this rare bit.
55:53The fish cookery was done very well.
55:56The mousse was unfortunately slightly split.
56:01I really liked the rare bit and it was nicely gratinated with the blowtorch.
56:07You fried your marrow fritters at too high a temperature, sadly making it a little bit bitter.
56:13The marrow puree could have done with a bit more flavour and been smoother.
56:19With more time and work, I think you could make this dish better.
56:24So, to the scores.
56:29Jack...
56:31..I'm giving you...
56:35..an eight.
56:36We asked for you to step up in storytelling with the last course
56:40and you really brought it through on this course.
56:43Thank you, thank you.
56:44Paul...
56:46..I'm scoring you...
56:50..an eight.
56:55..I'm scoring you...
56:59..a six.
57:02..and Daniel...
57:04..I'm scoring you...
57:08..a seven.
57:12Right.
57:13Nick Zoze, unfortunately, on 13 points, it means you're going to be leaving the competition
57:18and I'm going to say, please, please, please, I urge you, come back again as soon as possible.
57:24Guys, tomorrow, big day, main course, get some sleep and let's see some fantastic cooking.
57:31Actar, thank you so much for stepping in when we needed you.
57:34Well, if there's food going round, I'm there.
57:36LAUGHTER
57:37Thank you very much, Chefs.
57:38Thank you very much, Danny.
57:42Congratulations.
57:42Congratulations, mate.
57:43That's what I deserved.
57:45What are we doing now, then?
57:46Go to bed.
57:46You just don't want to pay it first.
57:48LAUGHTER
57:51Obviously, I'm made up to have gotten to this point, but, you know, one false move could be fatal.
57:59Getting eight off Actar was great.
58:00I need to keep in my lane, focus on what I need to do.
58:04I felt a little bit like I might have been going home.
58:07The thought of not being able to cook those next couple of dishes, it's kind of heart-wrenching.
58:12Everyone will be proud of me.
58:14The only person that won't be proud is myself, so I'll be beating myself up for weeks.
58:23Happy?
58:24No.
58:25Hey, Chefs, I'm just going to have to serve them. I don't have any other choice.
58:37Happy?
58:42Happy?
58:59Have a great day.
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