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00:00What are you up to?
00:01One for Lorna, three for Tom, and three for...
00:05Well, I'm just counting up the amount of Michelin stars
00:07in the judging chamber today,
00:09because we've got Claire Smith, who's got three.
00:11Yeah. You've got three.
00:12Lorna's got one. That's seven.
00:14And I'm the only one without one,
00:16so I was thinking maybe we could share them out a little bit, so...
00:19I don't think that's how it works.
00:20It's one for me, isn't it, because I do a good omelette.
00:23Can I have five?
00:24I've been to your restaurants. They're nice, but come on, mate.
00:30It's finals week. So far, Sally has won the starter,
00:33and yesterday, our first wildcard, Ahmed, just missed out to Jean.
00:38Got the fish course now, so that's in the bag,
00:41so, yeah, I'm going to push really hard. I would love to have two.
00:43Today, they're competing for the main course
00:45at our 20th anniversary banquet,
00:48celebrating historical figures at Blenheim Palace.
00:51It's all right, isn't it?
00:54This is the big one. This is the one that everybody wants to win.
00:57This was the highest-scored round in the heats.
01:00Yeah, I'm going to be two minutes, chef.
01:02So we're expecting a close battle.
01:05Hooking the main course is...
01:20It's mains day,
01:22and the battle is on to join Sally and Jean on that banquet menu.
01:29Now there's only two places left in the banquet,
01:31I'm really eager and itching to get on that board.
01:34I think, realistically,
01:35this is my last opportunity to get to the banquet.
01:38There's no room for error today.
01:40I mean, if I do get main today, I'll be really good.
01:42I really want to get some Yorkshire beef to that banquet.
01:45I wasn't here yesterday for the fish course.
01:47I'm just going to go for it today.
01:49Morning, everyone. Morning, morning.
01:51Good to have you back, Dan.
01:52Thank you very much.
01:53Feeling very refreshed today.
01:54Oh, yeah, I bet.
01:57Deciding the winner will be our judges,
02:00alongside the legendary Tom Kerridge,
02:02with his total of three Michelin stars,
02:05our fellow Michelin-star chef Lorna McNee
02:07and comedian Ed Gamble.
02:11Right, so we've got our fish dish.
02:13Well done.
02:13Thank you very much.
02:14You'll be moving on to getting your pen licence soon.
02:16Yeah.
02:17Main course day.
02:18Obviously, we've got Sally's venison,
02:20which got perfect scores.
02:21We've got Jean's West African goat feast,
02:24which I can't wait to have again.
02:25Oh, yeah, it was so delicious, that, wasn't it?
02:27I really enjoyed Mark's venison dish.
02:28I thought it was delicious.
02:29And then there's Callum's.
02:31There's loads of good ones.
02:32It's the big one.
02:33It's always a big day, isn't it?
02:34Yeah.
02:34Everyone's pushing.
02:35It's really close, I think.
02:37Yeah, it's super close.
02:50And then, of course, we've got the wild card.
02:52Looks like Stevie's having a lie-in today.
02:54Yeah, I know.
02:55Sounds like the wild card strikes again.
02:56Yeah.
02:57This wild card could come in there and storm right through it.
03:01I think the one to watch in the kitchen is Mark.
03:04Callum will be one to watch today.
03:07John again, Sally.
03:09I think the wild card is going to add a lot of pressure.
03:13Morning.
03:14Good morning.
03:14Good morning, chefs.
03:17How are you all doing?
03:18Good, thank you.
03:19We have asked one chef to step out for this one
03:22because taking their place will be Tom's wild card.
03:27Yeah, so this chef had the second highest score
03:30after Mark and Sally.
03:31I really do think that their main course
03:33deserves some consideration as well.
03:36How are we doing, chef?
03:37Hello, hello.
03:38Mark, how are we doing?
03:39Hello.
03:41Welcome back, Callum.
03:43Can you believe it?
03:44Well, I can't, to be honest, today.
03:46on the judging panel,
03:47I will be the only one
03:48who doesn't have a Michelin star
03:49because our guest judge has three Michelin stars
03:54and all in one restaurant as well,
03:56not spread across two, like Tom, which is...
03:58LAUGHTER
04:01OK, so Sally, Jean, Jacques and Amber,
04:04you're all first to cook, so off you go.
04:07And the rest of you will cook second,
04:09so Daniel, Mark and the Callums.
04:11The Callums!
04:11The Callums!
04:12Hey, nice.
04:15All right, let's go.
04:17OK, we're cooking.
04:20I've been here for many a year.
04:22I can't recall this many high-scoring dishes
04:26coming out of this kitchen on a main course of finals day.
04:30They're also some of the most complex.
04:33Jean has over 110 different ingredients
04:37in his West African-inspired goat feast.
04:40It's going to be fun.
04:41And Sally has ten separate elements
04:44for her Robin Hood-inspired venison.
04:49So, sorry, I did some research,
04:50and I've heard all that venison
04:52was the first main course on GBM.
04:54Oh, really?
04:55Well, hopefully it will also be the 20th.
04:57Oh, really?
04:57Well, it's been goater as well, so...
04:59Yeah?
04:59Yeah.
05:01Jean's frying rice to bring out the flavour
05:04before adding a Scotch-bonnet-spiced stock.
05:08This is a sausage maker.
05:10I'm going to make some Cumberland sausages.
05:12Cumbria's Jack is celebrating the Lake District with lamb.
05:17You OK, Amber?
05:18Yeah, all good.
05:18Just very busy.
05:20How about yourself?
05:21Yeah, I mean, I'm in a bit of a sausage nightmare.
05:23There's probably 1,000 butchers watching me do this,
05:25going, like, what is he doing?
05:27School chef and food educator Amber is cooking Hoggett,
05:32a sheep slightly older than a lamb.
05:34She's starting with watercress puree
05:36and a ewe's milk whipped curd.
05:39I'm up first today, so there's a lot to get done.
05:42Not a lot of time.
05:43Hey, chefs, how are you getting on?
05:45Busy.
05:46Busy.
05:47I can tell you now that our guest judge is Claire Smith.
05:51Wow.
05:52Wow.
05:52Wild cards, Claire Smith.
05:55You're throwing curveballs at us, left, right and centre.
05:59Originally from County Antrim,
06:02Claire Smith, MBE, is a culinary Great Britain.
06:05She's gone from a holiday restaurant job at 15
06:08to being crowned the world's best woman chef in 2018.
06:12She is the first and only UK woman
06:15to be awarded three Michelin stars.
06:19Hi, Claire.
06:20Hello, mate.
06:20How are you?
06:21Lovely to meet you.
06:22And you.
06:23How are you, sir?
06:24How are we both?
06:25You all right?
06:25Nice to see you.
06:26See you.
06:27Welcome, welcome to Judging Chain Back.
06:28Grab a seat.
06:29Good to be here.
06:30Excited.
06:30You've come on a very good day, I think.
06:32There's no break from red meat and gravy.
06:37It's all right.
06:38It's not a bad day.
06:38What sort of thing will you be looking for?
06:41It all comes down to something that's just delicious food,
06:43that's a really beautiful dish,
06:45that's well put together,
06:46that's something that's thoughtful.
06:47Obviously, for me and lots of other chefs,
06:49she'll be a massive hero and inspiration for them,
06:51so it'll be great to hear what you have to say about their food.
06:54I'm so passionate about expressing British culture
06:57and showing the world about our food
07:00and how brilliant the chefs are,
07:02so very excited.
07:03Well, they know you're here now,
07:04and they're absolutely terrified.
07:09What a way to make it harder.
07:10To hear her feedback, it's going to be, you know,
07:12she's an icon.
07:14Jean is starting a rack of goat in the coals
07:17and Jack is searing lamb loin.
07:21After scoring all tens in the heat,
07:24Sally is aiming for perfection again.
07:27The cooking of the venison is crucial,
07:29so I've got to sear it off and then tie it
07:32and then bake it in the oven.
07:36Do you need a finger?
07:38Yeah.
07:40Let's pull.
07:42Thanks.
07:47Amber had issues with her mash in the heats
07:50and she's not off to a great start with it now.
07:54So, my drum sieve broke, unfortunately,
07:57so I passed it through a small sieve.
07:59I'm now going to try and emulsify it with some hot milk
08:02and try and bring it back,
08:03but it's got egg yolks in,
08:05so if I warm it too much,
08:07I'll cook the egg yolks.
08:09OK, so our first main course of the day
08:11comes from Amber,
08:12representing the south-west,
08:13and it's called the Lark Ascending.
08:15It's pan-fried hoggett cannon,
08:16black garlic,
08:18grilled baby leeks,
08:19whipped ewe's curd,
08:20watercress puree,
08:22pickled gerolls,
08:23braised hoggett shank shepherd's pie,
08:24and a hoggett sauce.
08:26Celebrating Gloucestershire-born composer
08:28Rafe Vaughan-Williams,
08:30he composed the Lark Ascendant.
08:34So, the mash has come together,
08:37it did re-emulsify.
08:39Amber tops the braised hoggett.
08:41She previously scored three sevens
08:44and after feedback,
08:45she's aiming for a crispier topping.
08:48This is a new addition,
08:49a little spray with egg wash in there,
08:52and that should give it a nice glaze, hopefully.
08:55Hey, Amber.
08:56Hi, Andy.
08:57So, what was the judge's feedback?
08:59So, there were a few bits
09:00that were a little bit cold,
09:02room temperature.
09:03Got to make sure that everything's super hot
09:04before it goes out.
09:05They also wanted a more prime cut of hoggett,
09:08so I've kind of upped the ante
09:10with that a little bit.
09:12The improved hoggett cannon
09:14is pan-fried in foaming butter.
09:17Maybe a bit too much butter.
09:19We're not comping this lamb.
09:23I love hoggett.
09:24It's something we just don't see enough of.
09:26Yeah, it's got a deeper flavour than lamb, doesn't it?
09:27It's much nicer,
09:28and even texturally, it's great.
09:30Hoggett Cannon is my wrestling name as well.
09:32The Hoggett Cannon.
09:43Chef Amber, you have seven minutes.
09:46Yep.
09:47Are you happy with your croissant?
09:49Yeah, I'm happy with that.
09:51I'm kind of a medium on that.
09:54The watercress puree is plated
09:56before the new slices of Hoggett Cannon.
09:59Just need one more portion.
10:01Oh, yeah.
10:02That would have been embarrassing.
10:04Crispy leeks dressed in Hoggett fat,
10:07salsa verde,
10:08and then black garlic.
10:09It's got the most beautiful,
10:12kind of touching presentation.
10:14If you don't remember it from the heats,
10:17then you'll see it in a minute.
10:19I'm not going to ruin it.
10:21You can do these pickled gerolls, please.
10:25You have four minutes to the past, Chef.
10:27Lovely.
10:28Whipped used curd
10:30and a new garnish of watercress.
10:32Finally, her rich lamb sauce.
10:35Lovely.
10:39Lovely hot plate.
10:41It's gorgeous looking, isn't it?
10:42Lovely.
10:43Thank you so much.
10:44Service, please.
10:50The lark ascending is played
10:53by students from Amber's school.
11:01One, two, three.
11:04Woo!
11:07Hey.
11:09The chefs all get to suss out the competition.
11:12Enjoy.
11:13Thank you very much.
11:14Let's get involved, chefs.
11:24Good choice to change the cut to the cannon.
11:27It gives you a much more robust piece of meat,
11:30but for me, the star,
11:31it's that watercress puree again.
11:33I absolutely adore
11:35the little shepherd's pie on the side
11:37and, like, the fluffy mash on the top.
11:40It's just delicious.
11:41And just the shine across the top of it.
11:43Yeah.
11:43It's really inviting.
11:46That hog is so tender.
11:48So tender.
11:48The fat is rendered perfectly on it, so...
11:51Right up my street,
11:52I love eating this kind of food.
11:53Nailed it.
11:54Well done.
11:55I really like how that curd
11:56just cuts through everything.
11:58Yeah.
11:58What do you think to the watercress puree?
12:01It's quite subtle, actually, isn't it?
12:03Yeah.
12:03I mean, the Hoggett's perfectly cooked, isn't it?
12:06Like, it's just that really good medium, you know?
12:08It's how you should eat Hoggett.
12:09That sauce is so delicious as well.
12:11Like, I could just drink the sauce
12:13like a lovely cup of tea.
12:14Yeah, I think the sauce has got great flavour,
12:15really nice and deep,
12:16and you really taste that
12:17lamby flavour coming through,
12:18which is delicious.
12:19It's not a bad way to start, is it?
12:21No.
12:22It's a solid dish, isn't it?
12:32Jean adds mushrooms to his goat shoulder stew,
12:35which has strong flavours to balance,
12:38including bitter utasi leaves
12:40and Cameroon pepper.
12:42Jack has tweaked the way he's cooking his lamb loins
12:45after scoring all nines in the heats.
12:49I've really enhanced the flavour of the fat,
12:51put a lot of aromats in.
12:53Hopefully, it'll make it a little bit better
12:55so I can get a little bit better score.
12:57So, up next is Jack from the North West
12:59with his dish, Baggin' Wainwright's.
13:01Turdwick lamb loin with a malt vinegar gastrique,
13:04lamb Cumberland sausage,
13:05lamb rib glazed with pickled walnut
13:07and lamb sauce.
13:09It's inspired by Alfred Wainwright,
13:11author and illustrator of 214 walking routes
13:14of the fells in the Lake District.
13:16Baggin' Wainwright's is the term used
13:18when you tick off the fells in his guide.
13:24So, I've done another infusion
13:25into the lamb sauce.
13:26I've put fresh mint in,
13:28a little bit more lamb,
13:30just to really give it a bit of life.
13:32It's a beautiful dish.
13:34What was the judge's feedback from you?
13:36They wanted a bit more of everything,
13:37a bit more lamb.
13:38Used absolutely everything from the animal
13:40and instead of using any oil,
13:42I'm using just lamb fat.
13:43So, let's go, the flavours should be...
13:46Lamb.
13:47Just lamb, lamb, lamb.
13:49He's dousing the ribs
13:51with pickled walnut puree
13:52and to make it more generous,
13:54he's serving an extra lamb loin
13:57smoked in a fell walker's mess tin.
14:01It's a fresh juniper.
14:02You've got nine minutes to the pass, Jack.
14:05Er, yes.
14:06What can I do to help?
14:07There should be a rock plate in the back corner.
14:09A rock plate, yes.
14:10Yeah.
14:11I made a dry stone wall.
14:16Amber starts his plate
14:17with artichoke fricassee.
14:20What's next on there, chef?
14:22Er, the kale.
14:23Yep.
14:23You just divide it over.
14:25He's got new kailettes.
14:27A cross between kale and Brussels sprouts,
14:29they're dressed in lamb fat,
14:31mint and marjoram.
14:33The ribs will go one,
14:35two,
14:37three.
14:38Oh.
14:40This, you want to just dot.
14:41More pickled walnut puree.
14:44Like that.
14:44Yep.
14:45On the bottom of each one.
14:46Yep.
14:46And next to be finished
14:47are the sausages
14:48and the lamb loins.
14:50Can you brush that all over?
14:52Whatever your meat?
14:53Yeah.
14:54What is it?
14:54And that as well.
14:55It's a malt vinegar gastric.
14:57Sausages?
14:58Yep.
15:00You're on five minutes now.
15:02Yeah, I'm going to be a tiny bit early.
15:05The sauce is served in thermos flasks ready to be taken out on a Wainwright walk.
15:11Wow.
15:14Service, please.
15:28I love the way that the ribs just look like pieces of rock and then you've got this wonderful little
15:33smoky pot of outdoorsness just blowing in your face.
15:37I love the thermos as well.
15:39It's cool, isn't it?
15:40And I'm going to take the big rib.
15:43Yeah, I was going to say, I put that on the fire.
15:50These ribs are what's worrying me because I've got lamb ribs on mine.
15:53Oh, right.
15:53Are they as good as that?
15:55Hopefully they'll be better, won't they?
15:59I think we're in trouble today if people keep bringing it like this.
16:02It's just delicious.
16:03It's amazing.
16:04It's all so lamby.
16:06It's such a stupid thing to say, but it's just like the essence of lamb and everything and they're all
16:10distinct from each other.
16:11The Herdwick lamb, you can taste all of the herbs and all the sort of what they eat up in
16:15the mountains because they're native to the fells.
16:17You've done that justice, man.
16:18That's amazing.
16:19Cheers, man.
16:20All the meat is beautifully sweet, so tender, and that puree is amazing with it all.
16:24Oh, my God.
16:26You know I like it if I start hitting you.
16:27Yeah, I'm hoping that's a good sign that maybe I'm pumping it all up.
16:30The sauce, do you like the sauce?
16:32A little bit.
16:32There's quite a lot of thin side for me.
16:34A little bit of a pickle-y thing that's going on, I guess it's great.
16:36I mean, I like my sauce, it's quite, like, reduced, you know?
16:39The flavour of the fat on that lamb's great as well.
16:41It's got a really crisp outside saltiness on the outside of it, which is fantastic.
16:44The malt vinegar gastric, it works so beautifully with it.
16:47The lamb rib is just outstanding.
16:50And it is just very British.
16:57Central Sally is up next with her dish, Eat the Rich,
17:00inspired by her childhood, spent playing in Sherwood Forest.
17:05How are you feeling?
17:06Okay, yeah.
17:07On track?
17:07Yeah, on track.
17:08You?
17:08Yeah.
17:09I feel oddly calm, which is odd.
17:10That's good.
17:11I do not, but that is what it is.
17:14Do you want to cuddle?
17:16Yeah.
17:20So, our next dish is called Eat the Rich.
17:23It's crown of venison loin, venison, pork and prune faggots with baked bone marrow, roasted
17:28baby beetroots, fricassee of wild mushrooms and venison and bone marrow sauce.
17:33It's inspired by the heroic outlaw Robin Hood.
17:36Hey, Sally.
17:37Hello.
17:38It's the wee faggots.
17:39The wee faggots.
17:41They've got prunes in them, haven't they?
17:42They do, yeah, yeah.
17:43A bit of sweetness.
17:43You are doing magnificently well.
17:45You're already on the banquet menu board.
17:48Would you like to do two courses?
17:49This is my favourite course.
17:50It is?
17:50So, this is the one that kind of went into the week gunning for, so, yeah.
17:57Just keep second-guessing everything I'm doing.
17:59It's so annoying.
18:07We love this dish.
18:08We scored it perfect tens.
18:10There was a slight serving problem.
18:13It comes as this beautiful crown.
18:15It had the faggots in the middle, but when you cut it, the faggots kind of fell down.
18:18Like, it was just a silly little service point of view.
18:21But when your main issue is balance.
18:23Yeah.
18:24Yeah.
18:24Where can I balance the faggots?
18:25It tasted fantastic.
18:27Made us feel like we were in Sherwood Forest.
18:30Made me feel like I was Little John.
18:34Sally adds lots of garlic to her wild mushrooms as Jack is on faggots.
18:39We're going to glaze up real nice.
18:41Real nice.
18:42Real good.
18:43Real nice.
18:44Sally.
18:45Yeah.
18:45Five minutes to the past, Sally.
18:48What have we got going on the plates here, Sally?
18:49This is Pontac sauce.
18:52After the elderberry sauce.
18:54Right.
18:55Kale.
18:55The wild mushrooms and chard.
18:59OK.
18:59Just three.
19:00Now.
19:01You doing it?
19:02Yep.
19:04Amber's finishing the crown with a port glaze.
19:08You've got two minutes to the past, Sally.
19:11If you need an extra minute, then let me know.
19:13I think I'm going to be all right, yeah.
19:14I'm going to be OK.
19:14The bone marrow with malted barley crumb helps set the woodland scene along with the roasted beetroots.
19:21Ooh, shaking.
19:26OK, faggots.
19:28I'll hold it.
19:33Deer sauce with smoked bone marrow and, finally, Robin Hood's golden arrow.
19:41OK, perfect.
19:43Right.
19:43Service, please.
19:44And you're going to go and carve, Chef?
19:46Yeah, I'm going to go and carve.
19:46All right.
19:46Yep.
19:55I'm exhausted and I'm just watching that.
19:58I'd be holding my breath all the way to the judges chamber.
20:00It's an extraordinary display.
20:07Sorry, I'm rather nervous.
20:09Don't worry.
20:10This is slightly intense, just staring at you, Carl.
20:14I just want one each.
20:15That's perfect, yes.
20:16Thank you, Chef.
20:17OK, there we go.
20:18Enjoy.
20:19Thank you so much.
20:19Thank you, Sally.
20:23It's so celebratory, isn't it?
20:25Yeah.
20:25And it does make you think of those big old castles and these grand banquets.
20:30All right.
20:30Oh, wow.
20:31Yeah.
20:32Lovely.
20:33This looks beautiful.
20:40I really love the kale, the irony bitterness that it gives you.
20:44The roasted earthiness of the beetroot's fantastic.
20:48And then you get that richness of the bone marrow, and that is just the garnish.
20:51And then you've got this fantastic, beautifully cooked crown of venison and those amazing faggots.
20:58It's all right, isn't it?
21:00No, it's delicious.
21:02Bone marrow, delicious.
21:04The venison and the croissants, unbelievable.
21:08Yeah.
21:08Just makes you want to eat it all, doesn't it?
21:11Mmm, that's lovely.
21:12Very, very nice.
21:13Very well-made sauce as well.
21:15Could you guys see this at the banquet?
21:17Oh, 100%.
21:19This sauce is absolutely mind-blowing.
21:21It does really make you think of the forest, doesn't it, with all the mushrooms and root
21:26vegetable, all those sort of lovely, wonderful flavours.
21:28Everything's cooked perfectly and delicious and well-seasoned.
21:32There's a great talking point as well at the banquet, isn't it?
21:34And there's so much work in that dish.
21:37Are you in trouble, Mark, with the venison, or are you confident?
21:40I'm not saying I'll do a better job, but it's different enough that I feel comfortable.
21:44It's a wonderful, magical moment, I think.
21:49Are you having a little cry?
21:51Maybe.
21:53Well done, you're so excited.
21:58That's me.
22:01Jean's goat dish scored nines and tens last time.
22:04The main thing is getting the meat temperature perfect and timing again.
22:07There's lots to come together towards the end.
22:09It's called There and Back Again and celebrates Charles Ignatius Sancho.
22:14Born on a slave ship, he rose to become an author, composer, abolitionist,
22:19and was the first black person to vote in Britain.
22:24OK, so next up is roasted goat rack, goat nikobi, smoked rice, spiced fond of potato,
22:33roasted okra, barbecue broccoli, and peanuts with assan relish.
22:37Sounds amazing.
22:38Yes, we loved this one as well.
22:40Sounded like a broken record.
22:42Yeah.
22:43It was delicious.
22:44If you did nail this...
22:47Yeah.
22:47..and your name went back on the board again,
22:49that would mean you were doing your quite complicated soul dish
22:53and your very complicated feast here for Charles Ignatius Sancho.
22:57I mean, would you be able to physically do it?
23:01Yeah, I'm not scared of it.
23:02I think it would be fun.
23:03Give us a challenge.
23:07Jean's keeping an eye on his fondant potatoes.
23:11I'm not going to burn these, I'm just going to watch these like a little watchdog.
23:17So obviously I don't want to rub it in, but you've got the three Michelin stars.
23:22What is it that gets that extra star?
23:25What is it that gets you up to that level?
23:26I think obviously quality of produce, consistency, and then you go into sort of the creative flair.
23:32Three stars, you should recognise that chef's style, their food, instantly.
23:37You know, you say, that's that chef.
23:39I promised Tom I'd ask.
23:46John, time-wise, is he running out?
23:48No.
23:48I think I'm on track.
23:49Oh, damn it.
23:52Plating begins with peanut satay sauce.
23:56John, you have five minutes, chef.
23:57Yes, thank you.
23:59Sally coats the fondant potatoes with a dried blackberry, cinnamon, clove, and sweet paprika spice mix.
24:06The very idea of this dish I find incredibly touching.
24:10It's like a love letter to Charles Ignatius Sancho from John,
24:14talking about all the things he thinks that Sancho would have missed because of his enslavement.
24:21Amaranth grains finish the okra, peanuts go on the broccoli and pickled onion,
24:27fresh chervil and utazi leaves complete the goat stew.
24:31The scotch bonnet chutney, chef, in the small bowls?
24:34Yes, sir, that's the one.
24:35Is this the one that blew your head off, chef?
24:37Yeah, that will, yeah.
24:38You've got two minutes to the pass, Sean.
24:41You're in.
24:43Jack plates the fondant potatoes and the rice is topped with mushroom bayonets.
24:48And then black charred mustard.
24:52What's that, chef?
24:53It's a sorrel emulsion.
24:54That is green.
24:56The rats are coated in a herb crust and served with smoked rice.
25:01I am smoking the right thing, aren't I?
25:03Yeah, yeah, yeah.
25:04That's it.
25:05Serve us, please.
25:06Holy moly.
25:11Will John be the goat?
25:13That is the question.
25:16Charles Ignatius Sancho's composition, Sir Harry Flutter, plays the dish in.
25:22Thank you for the hob.
25:23You always put it.
25:24Sick that.
25:25Thank you for the hob.
25:26Of course.
25:26I don't want to be able to plate that by myself.
25:29Looks great.
25:30Smells incredible, doesn't it?
25:32Yeah, it's as good as I remember.
25:35There we go.
25:37Thank you so much.
25:37It looks amazing.
25:47It's quite a lot of heat in the chutney.
25:49Yeah.
25:51I think you're being a bit dramatic.
25:54Oh, the spicy, salsery chutney is just delicious, isn't it?
25:58I do think this is the perfect level of spice.
26:01It's addictive.
26:02Addictive is the right word.
26:03Everything's, like, in perfect harmony.
26:05You've got something really spicy,
26:06then you've got something that's a bit creamy,
26:08then you've got something that's a bit fresh or crunchy, acidic.
26:12Just, I absolutely love the rice.
26:13I think the rice is amazing.
26:14The four-and-potato as well for me is better than it was last time.
26:17I absolutely love the smirk rice.
26:20Yeah.
26:21With the burners over the top.
26:22There's so much going on.
26:23You eat it all together, it's stunning.
26:26Mm.
26:27It's, like, every time you eat it,
26:29it's a different flavour combination that works in your mouth.
26:31Some really interesting flavours that I've personally never had before.
26:34Some ingredients that I've never seen before, which is amazing.
26:38Can I just have a bit more of a curry bit right in front of you?
26:41That's it, yes.
26:43Perfect.
26:44And then the spicy red stuff.
26:48Thanks, bud.
26:53That was intense, you know,
26:55cos you're just juggling so many different things.
26:57I think all the, like, meat cookery was just phenomenal as well.
27:01Everybody's croissants just bang on.
27:03Hello, judges.
27:04Hello.
27:04How are you, Andy?
27:05How's your morning been, chef?
27:07Great.
27:07I mean, what amazing food.
27:09I don't know how you can...
27:10How you could have picked someone.
27:12Well, you have to.
27:13You have to help.
27:16All right, mate.
27:17You all right?
27:18No.
27:18All right, mate?
27:19How are you feeling?
27:20All right.
27:21How was that?
27:22Yeah, it was, er...
27:23It was, yeah.
27:25How are you, Mr. Courage?
27:26A mixture between having the greatest day ever and absolutely fuming,
27:30because I'm so disappointed that no-one's messed up yet
27:32to make our lives easier,
27:33because the food today has just been outstanding.
27:38It's really difficult to choose anyone,
27:39because they're all so great.
27:41It's all on you guys now.
27:41No pressure.
27:43Just start running now, basically, and don't stop.
27:46Do you think the logistics might come into it?
27:50Because some of these dishes are very, very complex.
27:53Make it happen.
27:54Always do the maximum and then figure it out.
27:57There you go.
27:57It came from a free-star chef.
27:59Make it happen, that's it.
28:00Solutions, not problems.
28:01All right, great.
28:04OK, crumpets first.
28:06I'm coming over this barbecue, Dan.
28:08Just watch your backs.
28:09Cool.
28:10The next four chefs include top scorer Mark
28:13and wild-card Scottish Callum.
28:16This race is by no means over.
28:21It's like old times there, Callum.
28:22What a treat on the same side this time.
28:25Well, same side of the kitchen,
28:26different sides of the competition, eh?
28:28Yeah, there you go.
28:29So we've got a bit of fighting talk going over there,
28:30isn't there?
28:31Just wait till we start brawling.
28:32You two aren't ganging up on us, though, aren't we?
28:34We'd have him.
28:36Probably.
28:39Like Sally earlier, Mark is preparing venison,
28:43and he, too, scored all tens in the heats.
28:47You've got a perfect score.
28:49Yeah.
28:49You've got tens from all the judges.
28:51Was there any feedback that you need to act upon?
28:54Not really.
28:55Which is almost tough, because you kind of want to stick or...
28:57Do you stick or do you twist?
28:59The short answer is no.
29:00No.
29:02He's not alone.
29:04None of these four have made any changes to their food.
29:09Yeah, that's me.
29:10That's me, let's...
29:11Yorkshire Callum is making a sun-blushed tomato puree
29:15to serve with beef,
29:17while Scottish Callum is doing lamb.
29:19I've got a little spice mix for my haggis going in here,
29:22which I've added some Alexander seeds.
29:26Callum adds the spices to his mix of sheep, cluck or offal,
29:30oats, shallots and celery.
29:32Lumbie grey porridge.
29:34It normally takes two days to make,
29:37so he reinvented his recipe to work in our kitchen.
29:40It will be fine.
29:42It will be fine.
29:44It has to be fine.
29:45It doesn't have to be, mate.
29:47LAUGHTER
29:50Daniel's also cooking lamb.
29:52He's searing neck chops
29:53before pressure-cooking them
29:54with mint and lamb demi-glass, the rich stock.
29:58You've got things like this lamb neck
29:59that's going to take a bit of time to cook down.
30:01You've got the lamb ribs.
30:03You know, they need to be really, really crispy.
30:04Just balancing everything, really.
30:06First main course this afternoon
30:07is Daniel representing Wales, and it's hereith.
30:10It's a Cambrian mountain lamb loin,
30:13neck and crispy rib,
30:14charred leek, Welsh feta,
30:17mint and lamb jus.
30:19Celebrating the poet Dylan Thomas,
30:21whose works were heavily influenced
30:22by his upbringing in Wales,
30:24in particular at Fernhill Farm.
30:27So the word hereith?
30:28There isn't a literal translation,
30:30but, yeah, there's that longing and missing
30:32and looking back and just thinking about Wales.
30:36We scored this high as well, didn't we?
30:37We scored this very high.
30:39My original score of this was a nine,
30:41so if he's done a tweak to this and got it a ten,
30:43we're going to be in all sorts of trouble.
30:45So have you made any changes?
30:47I've added a little inkwells.
30:49Like a nod to Dylan Thomas and to give us some more sauce.
30:53Oh, yeah, ****.
30:56Sorry for swearing.
30:59You think it made me jump more than anything?
31:02He leaves the cooked necks to cool and adds some charred leeks to the puree.
31:10One of Claire's many accolades is that she's recently taken over the presidency of the British Bocuse d'Or team.
31:18The Bocuse d'Or is a prestigious cooking competition attracting the best chefs from around the world.
31:25It's an incredibly exciting competition.
31:28It's like the Olympics.
31:29They train all year for it, so it's a whole other level.
31:33So they quit their jobs, they train all year for it, the two people, the actual candidate and a commie
31:38chef.
31:39And it's like, you know, you're competing against the rest of the world.
31:42It's crazy, isn't it, Tom?
31:43It's like, it's nuts.
31:44You get all these people flags and, like, music and...
31:47It's like being at a football stadium when you're there, like, there's the energy of it.
31:51Yeah, the energy is absolutely bananas.
31:53And it's seen globally as, like, the biggest culinary cookery competition around.
31:58I mean, second only to this, obviously.
32:02What can I do, chef?
32:03You can be on red frying duties.
32:06Yeah.
32:06Dan, you have five minutes to the pass, chef.
32:08Yeah.
32:09Feeling good?
32:10Yeah, I think so.
32:12And they're just getting really, really crispy.
32:14As in, like, when you think they're crispy, carry on, yeah.
32:21Do you mind just picking them up and putting them on here?
32:24The neck fillets are finished in sticky lamb sauce and the loins in foaming butter.
32:30Callum?
32:31Yeah.
32:32They should be all right now, I think.
32:33It's confusing, isn't it, Callum?
32:35Other Callum.
32:38I just want you to really, like...
32:40Everywhere?
32:40Yeah, loads of it.
32:42Got one minute till you're due, Dan.
32:44And then just a little bit of mint.
32:47A couple of flowers.
32:48A couple of flowers.
32:52Daniel's had a last-minute change of mind and has added some wilted spinach to his plate.
32:57If you could just grab the blowtorch.
32:59Yep.
33:01The minty lamb necks are followed by the leek puree and charred leeks.
33:05You're due now, Dan, so you're going into extra time.
33:08Just letting you know.
33:10Pickled leeks and herb-dressed feta, then it's the lamb loins and a herb crust.
33:17It's finished with the lamb and mint sauce with extra in the ink pots.
33:24And a drizzle of herb oil.
33:28Oh!
33:30Oh, chef!
33:32Well done.
33:33All right, you ready?
33:34Service, please.
33:36Looks delicious.
33:37That looks good, Dan.
33:41Dillon Thomas' Fern Hill is read by Keris Matthews.
33:45Now, as I was young and easy under the apple boughs, about the Lilton house, I'm happy as the grass
33:51was green.
33:53Come on, mate.
33:53Cheers.
33:55Thanks for all you out, mate.
33:56Thanks, God.
34:01Oh, no.
34:01Oh, what a shame.
34:02Another crispy, delicious lamb rib.
34:06Do you want to split a rib, Amber?
34:09Absolutely.
34:18I mean, we generally have the best time.
34:21Yeah.
34:21But also, this is making our lives so difficult, because this is just so good.
34:27The loin is beautiful, and then the leeks are fantastic.
34:31I mean, it really does represent whales amazingly.
34:35That loin's wildly good.
34:37Loin's beautiful.
34:38Braise is lovely.
34:39Nice and sticky.
34:41Curie's great.
34:42Sauce is amazing.
34:43What a delicious little plate of food.
34:46Everything you want with some lamb, isn't it?
34:47Yeah.
34:48That feta really makes it so much lighter as a dish, doesn't it?
34:52The mint is so perfect, and it's throughout, but it's never overwhelming, and I just love that.
34:56That knack is just phenomenal.
34:58Yeah, I think leeks are a really nice element on there, because it brings that little bit of freshness and
35:02charredness to it that I think it really needs.
35:04I think it's possibly verging on too rich for me, but, you know, delicious nonetheless.
35:08Just so well-balanced that you say.
35:10It's so rich, but so balanced.
35:11I think there's the freshness and the mint coming through and everything.
35:13It's just, yeah.
35:14I think it's refined and elegant.
35:16I would just be really, really happy to eat that every day.
35:19I would just like to eat that every day.
35:25Mark is butchering his venison.
35:27How are you cooking that, Mark?
35:29I'm taking it off the bun, wrap it in some wild herbs, and then wrap it in, like, a wild
35:35boar pancetta kind of thing that I've made.
35:37Smells class.
35:38Sadly, it's delicious.
35:39Yeah.
35:43Right, the beef's going on.
35:46I'm feeling really good about this one, to be honest with you.
35:48I've worked on it.
35:50Really like to get in at least the top three, to be honest with you.
35:53OK, so up next, we've got Callum Legsley from the north-eastern Yorkshire with Priestly Carbon Cycle.
36:10Tell me about the inspiration behind the dish.
36:13Yes, the inspiration is Joseph Priestley, who was credited with discovering the carbon cycle.
36:18So, photosynthesis, we've got lots of kind of fresh herbs we're going to be finishing the dish with.
36:23Decomposition, we've got these beautiful mushrooms, and we've then just got respiration, and then we've got combustion.
36:28So, obviously, everything's kind of been cooked on the barbecue.
36:31Beef cheek ragu is simmering, and Callum's whisking eggs and cream with a tarragon reduction to start his hollandaise.
36:38So, is it beef fat hollandaise?
36:40Half beef fat, half smoked butter.
36:42Cry, come on.
36:44It's our only beef today, an incredible beef fat hollandaise, from what I remember.
36:48It was really, really delicious.
36:50Yeah, I scored it a big nine.
36:53He begins with the sun-blushed tomato puree, followed by a lovage emulsion and his beef cheek ragu.
37:00Just two nice spoonfuls in there for me, please, boss.
37:04OK.
37:04Just in the rest of them.
37:06Toasted sunflower seeds and the barbecued hen-of-the-woods mushroom, then endive leaves.
37:13Callum, you've got four minutes to the pass, chef.
37:15Yeah, I'm going to be two minutes, chef.
37:19Callum hides the ragu with beef fat hollandaise and crumb.
37:23The beef sauce has been made smokier today, after Tom's comments.
37:28Do you want to just go in the stations while I carve?
37:32Ooh, look at that, baby.
37:36Happy with the cook on that?
37:37Yeah, perfect.
37:38That's a shame.
37:39For you, yeah.
37:43Lovely.
37:50Looks fantastic, Alan.
37:51I believe you're going in to show them how to do a carbon cycle properly.
37:55I think I need to show them, yeah.
37:56Yeah, I do too.
37:58Right, service, please, guys.
37:59Will you get the door for me?
38:00Yes, of course.
38:01And then we can let them all go through.
38:02All right, good luck, chef.
38:07Hey, guys, you all right?
38:08Hey, chef.
38:11I'm going to stand a little bit back.
38:12I don't want to set anyone on fire here.
38:14So we start with photosynthesis, then move on to a decomposition of respiration, obviously.
38:20And we've cooked it all on the barbecue, so we've just obviously got a little smirky element to that.
38:26Ooh!
38:27Anyway, I hope you all enjoy.
38:29Fantastic.
38:29Thank you so much, chef.
38:33Yeah!
38:36Hi, guys.
38:37Hey, mate.
38:37How are you doing?
38:37All right?
38:38How'd it go?
38:39Yeah, I was really happy with it, to be fair.
38:41It's intense going into that judge's chamber, though.
38:43Yeah.
38:43Yeah.
38:44I can imagine.
38:53It's a beautifully cooked piece of beef.
38:55Beef at Hollandaise is beautiful as well, and that kind of barbecued on the outside of the beef, the flavour,
38:58that's great.
38:59And it's fresh, isn't it, with all the little leaves and the salad and the crunches, and then the tomato
39:04and the lovage, and there's a lot happening.
39:07The actual beef is stunning.
39:09Like, it's beefy, isn't it?
39:10Yeah, and then that ragout is so rich.
39:13Yeah, it just adds such a lovely flavour, real depth to the dish.
39:16Beef good, fat good, honey's good.
39:20It's got such a likeness of touch and flavour.
39:23I absolutely love the sungold tomato puree, that just helps kick through the richness of the dish.
39:30Is this as strong as some of the other dishes in terms of narrative?
39:33Yeah.
39:34Yeah.
39:35Beef's beautiful cooked.
39:37Really clever plate and very invented.
39:39It's rich, it's delicious, but it's not too heavy.
39:42You've cleaned your plate.
39:43Of course I have.
39:45I think that you really get a sense of a whole cycle of life on this plate.
39:50The sunniness and the freshness and the acidity, then you get the richness, the carbon.
39:55I feel it really works for the story that he's trying to tell.
39:58It's a great bit of cooking.
40:04Next, it's the other Callum.
40:08This is my little date sherry puree.
40:12Sherry vinegar in there too, to balance that really sweetness.
40:16He scored ten from Ed, nine from Lorna and ten from Tom in the heats.
40:22So our next dish is from Callum from Scotland and it's Tom's wild card choice.
40:27Crofter's Revolt.
40:28It's Hebridean lamb rump, haggis, a hot smoked cauliflower gratin, a date and sherry puree,
40:35a malt and myrtle gale jus, buttered Alexanders, crispy reindeer moss and hogweed.
40:41And it's inspired by Sawley McLean.
40:43His famous poem, Kulin, references the Battle of the Braes in 1882
40:47and the Crofters' revolt against their landlords.
40:51So I'm just making a little cauliflower gratin, cauliflower cheese thing.
40:56In the heats, Akhtar felt the smoke on the cauliflower was a bit too strong,
41:02but he got it spot on when he served it for the judges.
41:05It was quite daunting coming into finals week, obviously with a standard I've tried this morning.
41:10I'm assuming that you would quite like to get the Isle of Skye up on that banquet menu board.
41:16It would just be, it would complete the dream, wouldn't it?
41:19Well, my dream, sadly, but, you know.
41:20Yeah, obviously not their dream.
41:22Definitely not Mark's dream.
41:24Nightmare, maybe nightmare.
41:24Well, it's one of my dreams, but not the one I want to focus on.
41:30Callum starts his lamb rumps with rosemary and thyme,
41:33whilst Mark is using wild lemon thyme and marjoram to roll around his venison.
41:40How are you getting on, Chief?
41:42I'm getting there.
41:43How are you getting on, Mark?
41:44Yeah, I'm all right.
41:45A bit behind, but I'm OK.
41:46A bit behind?
41:47A little bit.
41:49Callum's rumps are finished in the oven.
41:52I just thought that this main course was incredibly tasty.
41:57It was very brave using a rump of lamb, which had so much flavour.
42:00The standout kind of element of this dish was the haggis.
42:04So let's just try and pray to the haggis gods that it's going to come out just as before.
42:09All right, Chef, you have six minutes.
42:12Is that time already?
42:13Yeah.
42:16How's your lamb, Callum?
42:18Do you know what?
42:19I'd probably do a little bit of time resting, but...
42:20Yeah.
42:21We shall all see.
42:24The smoked cauliflower cheese is covered in truffle.
42:28Foraged Alexander, known as horse parsley, is blanched and the haggis served.
42:35What's that you're putting over the top there?
42:36So this is a little bit of deep-fried reindeer moss with some winter chanterelle powder on there.
42:41Oh, very nice.
42:41And then this is the hogweed leaves.
42:43All right, yeah, nice.
42:44I'm going to try one.
42:46It's a quite mild thought.
42:47They'll be quite fierce then.
42:48They compare to the seeds, yeah.
42:50Yeah, really nice.
42:50One minute to the pass, Chef.
42:54Date and sherry puree and then Alexander leaves.
42:58The lamb rumps are served in a crofter-style pot accompanied by malt and lamb sauce.
43:09Wow, look at that.
43:11Service, please.
43:16Careful, guys.
43:18Go slowly.
43:21You happy with what you said?
43:22Yeah.
43:24We'll see.
43:25We'll see.
43:32It's introduced with the Gaelic poem, Kulin.
43:42That smells so good.
43:45I forgot about the cauliflower cheese as well.
43:48Winner.
43:57Winner.
43:58What do you think of that haggis?
43:59Beautiful.
43:59Really nice.
44:00I could just eat a massive bowl of that haggis.
44:02The puree is really nice with it as well.
44:04Good.
44:07The haggis is amazing.
44:08I love that cauliflower cheese.
44:10The sauce is beautiful.
44:11The sauce is beautiful.
44:11And that puree is really, it gives you a big old thwack, doesn't it?
44:15The sauce is delicious.
44:16It's got a little bit of sweetness to it and it's really lovely.
44:18And the haggis is great.
44:19But the rump of lamb itself, the fat's not rendered enough on it.
44:23And the piece of meat is actually quite tough and quite chewy.
44:26What do you think of the cauliflower?
44:28It's like a charred cauliflower.
44:30Yeah.
44:30I think it's very smoky.
44:33The haggis is beautiful.
44:35I agree with you.
44:36The lamb, it just likes seasoning as well, doesn't it?
44:39I actually don't think the cauliflower cheese is as good as last time I ate it.
44:41No, I'm loving it.
44:43It's very hearty.
44:45Is it hearty?
44:46I don't know if it's got a scotch accent, but...
44:47I mean, that was awful, yeah.
44:49LAUGHTER
44:55This is a mushroom and moss puree.
44:58Finally, it's Mark.
44:59Can he get all tens again?
45:01Time goes so quickly.
45:03There's a lot to do still.
45:05It's all making me nervous.
45:07One lapse in concentration and I have to do something again.
45:10It's going to throw me off my floor.
45:14OK, so we've got Mark from Scotland.
45:16The mountain provides venison loin wrapped in wild boar pancetta,
45:22barbecued mushroom and reindeer moss puree,
45:25baby girolles, black truffle and foraged herbs,
45:28rich venison sauce, venison liver parfait,
45:31smoked or fat crumpet.
45:37A bit spicy over there.
45:42It's inspired by poet Nan Shepard's book,
45:45The Living Mountain, about walking in the Cairngorms.
45:49Along with the loins, he's making venison parfait.
45:53From one brown puree to another.
45:57The journey of beige McCain.
46:00I certainly went, oh, no!
46:02I've got to eat a wild boar crumpet.
46:05Mark's been really good this week at improving his dishes.
46:09Yeah, correct.
46:10I don't see any improvements he could make to this,
46:13but if he has...
46:14LAUGHTER
46:15..how are we going to give it more than ten?
46:18The venison loins, now unwrapped, are being seared.
46:23You want to have a look at these crumpets?
46:25Yeah, would you mind just turning those over for me?
46:27Turning them, yeah?
46:28Well, you might need to get another batch on, Chief.
46:30I just need one, really.
46:32I think this one here might be all right for you.
46:33Yeah, that'll be fine.
46:37Truffle jelly tops the liver parfait.
46:39Two minutes to the pass, Mark.
46:41Yeah, no problem.
46:43On the plate, there's mushroom puree,
46:45then pickled celeriac.
46:47A garnish production line begins with gerole,
46:50herb and moss salad and truffle.
46:53Callum, if you could follow Callum with the nettles, please.
46:56Sure. Two on each.
46:59You're due at the pass, Mark.
47:01Very pretty, Mark.
47:02All right.
47:03Keep moving, keep breathing.
47:05In and out.
47:07Deep-fried reindeer moss is arranged on the serving stone
47:10and the crumpets are brushed with boar fat.
47:16The sauce is served over bilberries
47:18and the barbecued pancetta.
47:23Goodness.
47:25Well done.
47:26Service, please.
47:27All right, Chef.
47:27Thank you very much.
47:33Nan Shepherds, the living mountain is played
47:36as the dish enters the chamber.
47:39To those who love the place, both are good,
47:41since both are part of its essential nature.
47:44Smells like the woodland, smells like the hills
47:46of the Cairngorms, piney.
47:48Hi, Chefs.
47:49Get the old band back together again.
47:51How beautiful is this?
47:52Stunning.
47:53Stunning.
47:56That is the venison liver parfait
47:58with the moss.
48:00Just going to put on your crumpet.
48:07Venison liver can be quite irony, can't it?
48:08But that's really, really good.
48:10An absolutely stunning job.
48:14For me, this is the best sauce of the day.
48:16The colour and the glossiness and the flavour's great, isn't it?
48:19And the addition of the pancetta is just fantastic.
48:24It's such an interesting amount and balance of flavours.
48:27You've got, you know, salty, sweet, acidic, earthy.
48:31It's really delicious.
48:32That mushroom puree is unbelievable.
48:33It's super smooth, super silky.
48:36Nice venison from the hills and you get that smell of the smoke
48:39and the kind of rocky look of this on the mountains.
48:42Definitely reminds me of Scotland.
48:44I suppose my only criticism is perhaps
48:47my crumpet isn't as good as the first time we had it.
48:50It's got a bit of a harder cook on the bottom.
48:52But, I mean, it's still a really good crumpet.
48:55That beef fat crumpet was delicious.
48:58Goodness, eh?
48:59Yeah.
48:59Ten out of ten.
49:00The venison's beautifully cooked, isn't it?
49:02And that lovely, light smokiness of it
49:05and the richness and the mushrooms.
49:07Loved it.
49:07You were going back for more!
49:09I don't want to.
49:10You were going back for more!
49:11It's a good sign, that.
49:13It's a great dish.
49:19I feel absolutely stuffed to the gills.
49:21I feel like it's double Christmas Day.
49:24I was gobsmacked.
49:26It is some of the best food I've ever seen.
49:28I feel pretty exhausted after main course.
49:31I think I've done everything I can.
49:33There's just some really, really good cooking going on
49:35and the storytelling as well.
49:37I mean, I'd like to get in the top three.
49:40Some real kind of 360 degree thinking,
49:43like using all the parts of the animal that they can.
49:45For me, there's a few stand out.
49:47The emotion they've created
49:49and the picture they've painted
49:51and the flavours that just really, really caught me.
49:54It didn't go as well as I'd have hoped for today,
49:56but it is what it is.
49:58I'd second that for sure for myself.
50:00You can really see what the chefs
50:01are trying to interpret on that dish.
50:03It's so, so difficult because everything's been so great.
50:06There are some massive scores in there.
50:07I think the thing that's going to finally separate these dishes out,
50:10what dish tells a story just fractionally better than the other one?
50:14And does it represent Great Britain's
50:16and 20 years of Great British menu?
50:22I'm really nervous about going into the judging chamber.
50:24I guess yesterday it was quite clear to me who the winner was.
50:28I haven't felt that today.
50:29I think Mark's at the end was incredible.
50:33Callum and Callum, both of the Callums were really good, I think.
50:36So, yeah, there's no clear winner today.
50:39I think top three will be Mark, then John, then me.
50:45I absolutely loved Chef Sean's.
50:51Sally's main course was beautiful,
50:53but for me, Mark's dish really, you know, it hit the spot.
50:57Who I expect to see in the top three?
51:00Mark, and then Callum.
51:02And I'm probably going to go for Sean.
51:13Hello, chefs.
51:15Hello.
51:15How are you?
51:16I have never had the honour of eating such extraordinary food
51:20on a main course day in finals week.
51:22For me today, it was like a tidal wave of beautiful and brilliant meat cookery.
51:27The love for shepherd's pie and lamb ribs twice,
51:31venison faggots, the parfait of venison,
51:34ox cheek, haggis.
51:36You should be so, so proud of yourselves.
51:38Beautiful, precise cookery.
51:40Some of it was so restrained and some of it so theatrical,
51:43but they all had massive impact.
51:46And Callum's been brought back.
51:47How's atmosphere been in there?
51:48To come back in, you know, it was a kind of a tricky one.
51:52But, yeah, I had such a lovely day, you know, really good.
51:55All right, chefs, it is time to reveal the results.
52:00OK, so in last place today, it's Callum Munro.
52:05Chef, honestly, I was so happy to see that haggis again.
52:08I mean, it's absolutely delicious.
52:10I loved every bit of it.
52:11But the lamb rump today came up against some incredible dishes.
52:16Thanks so much, everybody.
52:17If you'd like to come back to the kitchen, we'll see you there.
52:22Well, fair enough.
52:24I think that's all that needs to be said.
52:26OK, so next up is...
52:31Amber.
52:32The changes that you made were fantastic.
52:34We all gave it eights, we loved it,
52:36but that shows you how high the standard's been to date.
52:39We'll see you in the kitchen anyway, Amber.
52:40Thank you so much. Thank you, thank you, everyone.
52:42Well done, Amber. Beautiful.
52:44Hello, chef. Hey, how you doing?
52:46So sorry, mate.
52:48Yeah, do you know... I thought you were just beautiful.
52:49Thanks so much.
52:50If I wasn't here, I would have felt weird, to be honest.
52:53Who do you think? Who's coming through the door?
52:54I really have no idea.
52:57So from now on, amazingly, we're down to tied positions.
53:02And in joint third, both with an incredible 37 out of 40,
53:08are Callum and Daniel.
53:10The standard was amazing.
53:13I'm fine with that.
53:14LAUGHTER
53:16Well, Daniel, I absolutely loved your dish.
53:20I scored at ten.
53:22Really?
53:22So I thought that dish was just perfect for me.
53:26Callum, listen, I gave your beef a perfect ten as well.
53:29Cheers, yeah. I mean, I love the barbecue outside,
53:30but for me, that braised ox cheek through the middle
53:33was just outstanding.
53:34Thank you very much.
53:35Thank you very much, Jess.
53:36I'll see you back in the kitchen.
53:37Thank you very much.
53:39Oh, whoa!
53:41Wow!
53:41So, yeah.
53:42It must be really close.
53:43Yeah, so close.
53:44The standard's so high.
53:45Yeah.
53:46Yeah.
53:46To have six people between 37 and 40 points is...
53:51Yeah, it's ridiculous, isn't it?
53:53OK, so, in joint second place...
54:01Jack and Mark.
54:04Two really superb dishes.
54:05I gave them both a ten, but it's so, so tight today.
54:10Thank you very much, Jess.
54:12Well done, guys.
54:14Bloody hell.
54:15Whoa!
54:16No way, guys!
54:17No way!
54:19Oh, tough gig, that.
54:20Yeah.
54:21To come joint second today is just mind-blowing.
54:24I can't believe that it happened.
54:26You know, the amount of good food that came out of that kitchen.
54:29So, who do you think's got the second name on the board?
54:32Hard to call that.
54:33Yeah, it's hard.
54:36I didn't expect that.
54:38So, that brings us to the two of you.
54:40Jean and Sally, in your dishes, eat the rich,
54:43and there and back again.
54:45How does it feel to be stood there, the two of you?
54:47Well, one of us has got a lot of work to do.
54:49LAUGHTER
54:51You both scored perfect tens across the board.
54:57So, joint first place.
55:00However...
55:00There can, of course, only be one winner.
55:04Usually, in this situation, they put it on me,
55:07and I have to really bash my head about.
55:10But it was too tough.
55:10I really couldn't decide.
55:12So, all five of us have sat down,
55:14and we've been deliberating for quite some time.
55:17So, I can tell you now that cooking the main course
55:20at the banquet,
55:22celebrating 20 years of great British menu
55:24and historical figures from the past,
55:28is...
55:40It was an incredible dish.
55:43It really did bring something new to the competition.
55:45Seasoning, spice levels, flavour, all-round storytelling.
55:48I just thought it was outstanding.
55:50And, Sally, again, beautiful cookery, pinpoint accuracy.
55:56Yeah, so sorry, Sally.
55:57It was grand, it was spectacular, and it was delicious.
55:59So, just missed out.
56:00Yeah, I mean, you both made it very, very difficult for us today.
56:04I mean, I say difficult.
56:05It wasn't a hard day.
56:07We've had an absolutely amazing time.
56:09I genuinely couldn't decide between both of you.
56:12What an experience to be able to have those both dishes today.
56:16Thank you very much.
56:16Thank you so much.
56:18Claire, it's been such an honour to have you here with us today,
56:21and we really hope that you'll be able to make the banquet
56:23at Blenheim Palace.
56:24Oh, thank you for having me.
56:26Chefs, congratulations to both of you, Jean.
56:29Obviously, you just, just pipped it there.
56:31Go get that name on the board.
56:34Thank you, chef.
56:35Well done, chefs.
56:36Thank you very much.
56:38Good luck to you tomorrow, as well.
56:40Thank you very much.
56:41Cheers, thanks.
56:44Well, quite emotional about that.
56:46I didn't expect to get the main course on top of the fish course.
56:50And I'm really humbled to represent London Southeast,
56:53because that's where I've made home,
56:55and it means a lot to me now.
56:56So, yeah, I'm completely overwhelmed.
57:03I know your faces, eh?
57:04Go on, then.
57:06What do you think?
57:07No.
57:07No, that's not how it works.
57:08No, that's not how it works.
57:08No, that's not how it works.
57:10No, that's not how it works.
57:10Yeah, of me.
57:12Yay!
57:13Congratulations, brother.
57:14Joint first, perfect score, is obviously amazing.
57:19Cheers, guys.
57:20Well done.
57:20Cheers.
57:21Well done.
57:22Well done.
57:23Well done.
57:23Amazing.
57:24Well done.
57:24But then, to be pipped to the post is, is bitterly disappointing.
57:29But, you know, Jean cooked an amazing dish, and I think, you know, the emotion attached
57:32to his dish was just, it was just incredible.
57:36What about tomorrow?
57:38He's just stopping?
57:39No.
57:40I mean, tomorrow is my strongest course out of all of them.
57:43Oh.
57:44Come on.
57:45Of course it is.
57:46Leave one for the rest of us.
57:49Tomorrow, it's time for dessert, and the chef's must-impress legendary Great British Menu
57:54judge, Prue Leith.
57:56I think it might take more than a good bake.
58:01How you doing, Sean?
58:02Yeah, it's a little crazy in my head.
58:03Oh, yeah, yeah, yeah, yeah.
58:05Cheers.
58:05Congratulations, chef.
58:06Thank you very much.
58:07To get a kind of tiny bit of blue sky between each of you was very, very difficult.
58:12So, thank you very much, and cheers to that.
58:15Cheers.
58:16Cheers, guys.
58:18Tomorrow, with Great British Menu royalty in the judges' chamber.
58:23Hubble, bubble, toil and trouble.
58:25And only one remaining course up for grabs on the banquet menu.
58:30Cut.
58:31Plenty could go wrong.
58:31It's either going to work or it's going to be a complete fail.
58:34The chefs are going for broke with their dessert courses.
58:38Both of you scored perfect tens.
58:41the AIDSahn instagram.
59:07Thank you for the хорош
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