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00:02this week four exceptional chefs from the northwest of England are in search of the
00:09spotlight on great British menu it is roasting in there this year using movies as their inspiration
00:20the UK's finest chefs will compete over six courses for the ultimate accolade cooking at
00:27a star-studded banquet at Liverpool's St George's Hall they'll need blockbuster dishes to impress
00:35their mentors veterans of the competition both trusted old hands and new faces who will eliminate
00:42the lowest scoring chefs each day until the final two face our exacting cast of judges it's
00:50interesting just perfect that's delicious yeah who will add their name to the glittering list of
00:56great British menu winners I'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 to represent the
01:38Northwest it means a lot I feel honored to be here great British menu kitchen I want to just keep
01:46learning and want to keep pushing myself I want to be the best I can be but the first one
01:50here hopefully
01:51I'm not the first one out executive chef Daniel Heffy is a born-and-bred Scouser and earned his stripes
01:59at world-class restaurants in Scandinavia great British menu is probably the one competition that I've always
02:05admired well chef hello how you doing yeah Daniel nice to meet you I have an ability to keep calm
02:11I 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 Grasmere
02:20thank you Paul nice to see you Daniel nice to meet you Paul I'm prepared as much as I can
02:26be practice
02:27non-stop first time yeah yeah it's mad isn't it everything needs to be perfect I need to be 100
02:33% on point
02:33and last year's Northwest finalist Jack Bond is back he also has a Michelin star at his restaurant
02:41also in the Lake District obviously because I've been here before there's a lot at stake hello
02:50I know Paul neighbor of mine having a Michelin star you know adds a little bit more pressure
02:56be a tough competition for sure but yeah excited to represent Northwest hello chefs hello Andy how
03:05are you all doing good good I'm very excited to have you all here Jack hello you came back surprise
03:11surprise how are you nervous excited yeah all of the above all of the above XOC how are you feeling
03:17about being in this kitchen I'm excited and I can't wait to get started now how about you Daniel all
03:22of
03:22the same feelings now gentlemen we are going to start at the very beginning with the canopy it's lights
03:28camera action the canopy will be our veterans first taste of the chef's food and will be ranked but not
03:37scored and could be used to settle a tie should one arise later Jack is making a pine nut butter
03:46to
03:46compliment the earthiness of his English rye waffle with hen of the woods mushroom bunching the garlic
03:53takes the heat of the garlic out of it and also it's a little bit quicker to cook as well
03:59oh sorry sorry
04:00XOC is confine tomatoes to sit alongside an avocado and scotch bonnet puree in his void of brick trout tart
04:09it's nice it's got avocado seasonings right the scotch bonnet there Paul is preparing the elements of
04:16his beef tartar canopy with potato rosti and smoked bone marrow so it's beautiful Dexter fillet which is
04:25going to be on the top of a little hash brown we're making and Daniel is making a Jerusalem artichoke
04:31and miso puree to go with a Lancashire cheese custard in a pastry case I'm just going to find all
04:38the
04:39ingredients and then I'm going to add some eggs and then finish it with some melted brown butter
04:44hello chef hello feeling the pressure a little bit any minute now that veteran is going to walk through
04:51the door got a whole host of people obviously that could be here if I say Lisa Goodwin-Annapal
04:56legend obviously from the northwest how about Paul Ainsworth Paul Ainsworth's class when I used to work at
05:01James Martin he came over done an event there so I met him there you've been about you've had Paul
05:07as a veteran
05:07I'd love to have him again how about you Daniel how about Akhtar Islam I've kind of mentally said to
05:13myself
05:13I don't mind who walks in remember any of those veterans could walk through that door make sure you deliver
05:18exactly what it is you need to put on that plate the chefs have to impress one of their own
05:24a northwest culinary queen holder of a Michelin star at Northcote in Lancashire and a former
05:31multiple banquet course winner
05:36it's the irrepressible Lisa Goodwin-Allen
05:39hello how are we all
05:41Daniel what have we got
05:44so we've got a stout crustade with Mrs Kirkham's custard in the bottom
05:48miso puree with artichoke and truffle
05:50one bite
05:51yeah yeah
05:59what have we got so here we've got the cured trout and avocado tartlet we've got pickled cucumbers
06:05confit tomato and crispy trout finished with a scotch bonnet
06:14how are you doing what have you made so we've got a little hash brown with some dexter beef tartare
06:19assietta caviar and oxalis
06:26last but not least
06:28so we've got a rye waffle
06:29pine nut garlic butter
06:30shio pickled hen of the wood
06:31and then deep fried hen of the wood
06:37well i think the theme this year is brilliant you know to celebrate iconic british movies and movie makers really
06:44does open the box wide open but ultimately i want to see your personality on a plate i'm looking forward
06:49to it best of luck
06:50thank you
06:51yeah i'm excited that lisa is the veteran
06:54it's a little intimidating having lisa goodwin allen uh watch over you as you cook scary but she's incredible in
07:00this competition and out of it to be honest
07:01she's obviously passions about the northwest so hopefully we can all learn a little bit
07:06okay give me the ranking in order let's start with number four
07:09number four i'd say jack it was good but i felt it was just a little bit dry i was
07:13wanting a little bit moisture in it
07:15it's powerful it's got sweetness to that waffle as well beautiful
07:18number three would be exoci it was incredibly light full of very punchy ingredients
07:24with the tomato and the avocado there you want the trout just to come through a little bit more
07:28i love that spice just behind it it's not too hot
07:30no it's not too hot
07:31it's lovely second daniel it was a tasty bite um but it was very big you know and it was
07:36quite
07:37fiddly to eat mouthful that it's good they're brilliant and tasty i love it delicious man i'd say
07:42that means paul is definitely number one for me wow it was everything that a snack should be
07:46one bite packed full of flavor nice and light it was delicious i was just wishing it was two bites
07:52that man and jack's interesting result i think oh i think it's gonna be a very exciting week
08:02and this year again the chefs must create a vegan dish to celebrate the british film industry with
08:09links to northwest england
08:14jack hello back for more yeah yeah so the title of the dish is Bruce Wayne's breakfast inspired
08:20by the batman film from 2022 because so they picked various different locations filming around
08:26liverpool and made them look like like gotham city this is a billionaire's breakfast yeah nice the
08:32main ingredient that i'm using is a delica pumpkin i'm going to make crumpets out of it a salad i'm
08:38going
08:38to make a tea and i'm also going to make a miso spread all out of this pumpkin all out
08:42of that one
08:43pumpkin right okay the pumpkin got quite a natural sweetness to it so is there any acidity going on
08:48there we've got the saltiness from the miso and then also from the tea i feel like it balances all
08:53out i can't wait to see it i look forward to it chef paul hey how you doing so the
09:03title is cracking
09:04cabbage grommet i'm trying to say that so it's obviously well there's some grommet nick parks from
09:09preston's obviously the creator so we're going to use the case of a were rabbit film the giant
09:13vegetable competition to be the main theme in there so go on tell us what's going on then so base
09:17is a
09:17cabbage where these from home all right so so we've grown these guys i'm going to cook it whole in
09:22a
09:22pressure cooker and a bit of seaweed stock just to get loads of so like an army and just a
09:26bit of
09:26savoriness and then ballantine it we're going to barbecue and feed with loads of like allium glaze
09:31oh allium glaze so an onion glaze yeah we've got a little bit fermented onion sauce which i'm going
09:36to slightly area it brings a little bit of richness to the dish well chef we wish you lots
09:40of luck i'm excited about it very excited
09:48hello hello hello getting a bit real now yeah yeah yeah it got real in the canapes so the name
09:54of the
09:55dish is the fallen kingdom inspired by neil scandon he's born in manchester in the jurassic world the
10:01fallen kingdom he's done the visual effects for the t-rex uh indoraptor and blue wow wow okay mr
10:07scanning hats off so i'm gonna recreate the scene where the volcano erupts in the movie right so i've
10:15got a parsnip puree and that's going to be at the base of my um dish and then on top
10:20of that i've got
10:21some set soil i've got dehydrated kale and that's going to represent the ground and then i've got baby
10:26parsnips i'm just going to roast them with a maple syrup what are you doing with these mushrooms so
10:31the mushrooms with the smudges i'm going to pickle them yeah the maitake i'm going to grill i'm also
10:37going to make a sun-dried tomato butter to baste in as well the enoki i'm going to turn crunchy
10:42you've got a lot going on on top of that i've also got a bread that i'm doing on the
10:46side
10:47oh okay so time-wise it's going to be a push um but yeah i'm here on great british menu
10:53first time
10:53i might as well push myself i'm there for you man yes by the way no they're not
11:02daniel's dish is inspired by a 2007 film grow your own written by liba pudley and frank
11:09cotrell boys it's about a refugee family who are given an allotment and make a squash soup from
11:16their produce i'm going to make like an egg noodle but instead of using the egg i'm going to use
11:22the
11:22squash to enrich the dough and then we're going to be using some carrots or spring onion to grill along
11:28with the kombu shiitake to infuse with ginger lemongrass i'm going to be making a broth lovely the
11:33carrot is going to be reduced with the tugurashi to make a hot sauce the effort that i have to
11:37put in is
11:37going to be with the noodles have you got any concerns about the noodles i've practiced it so
11:41i'm confident in them okay compared to the other dishes with so much going on it's kind of less is
11:46more well three three components it's a little bit like that yeah yeah okay i think so it just means
11:53you've got nowhere to hide yeah do you know what i think you've got some real good stories to tell
12:05good luck chef after um saying all the elements out loud to andy and lisa i realized i've got a
12:11lot on
12:12well the bread's already gone wrong it's just much wetter than uh how i practice so i'm just going to
12:19try
12:19fix it jack the only returning chef is also on the back foot having ranked last in the canapes
12:30his pumpkin starter needs to deliver first up a spread made from pumpkin seeds miso and pumpkin oil
12:38i want almost like a nutty textured butter he'll serve it with a pumpkin crumpet which he also gets going
12:46so it has time to rise just once this is on i'll be better
12:55jack honed his chefing skills with luminaries such as marcus wearing and gordon ramsay before returning
13:02home to the northwest and opening his own restaurant in the lake district i got into being a chef through
13:09work experience through school my food technology teacher actually organized me to work at a restaurant
13:15and then the love developed from there we're in a really privileged location in the fact that we've
13:21got fantastic food on the fells that we can forage we've got lakes we've got streams we've got the sea
13:27we've got it all i was incredibly proud to represent the northwest last year i got to the finals week
13:33i think this year i'm a lot more competitive getting a dish to the banquet would mean so much to
13:38me
13:39it would definitely be a career highlight and it would be up there with retaining a michelin star
13:43back in the kitchen jack is working on a shiitake tea to serve with his starter
13:52and the kombu is going to give it a bit of a meaty texture so it's a bit more full
13:56-bodied
13:56just going to let that steep paul meanwhile is reducing an onion stock
14:02it starts now going to give us a nice little glaze to close our cabbage in he starts his pickled
14:07walnut ketchup and blends ready for service he's worried about the hispy cabbage star of his dish
14:15which is in the pressure cooker i'm just scared that needs to whistle very soon
14:21it zoze'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 and the lava bread dough seems to have turned a corner
14:43it's looking better just needed to add a bit more flour but yeah looks good now i just need to
14:48let
14:49that prove for 30 minutes daniel's infusing water with kombu lemongrass shiitake
14:56mushrooms and ginger so this is going to be the bashi that i'm then going to turn into the roasted
15:00vegetable broth before moving on to his noodles so i've just added some baking powder and water to my
15:08squash puree so i'm just going to combine this and then i'm going to add the flour and make the
15:12dough
15:16daniel was born and raised in liverpool but spent time in stockholm working at the three michelin
15:22starved franzen he brought the scandinavian influences home with him and opened nord in his
15:28hometown i wasn't always planned to be a chef i wanted to join the royal navy actually just being 16
15:35years of age coming straight out of school wasn't ready to go into the navy at that time so then
15:39i chose to go to cooking school and 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 so for me yeah
15:50of
15:50course love to represent the city there's like that sense of pride service please
15:58daniel toasts pumpkin seeds for the furikake just looking for the pumpkin seeds to start popping
16:02to show you get that toasted feeling he's also adding a liberal helping of chili oil to his hot sauce
16:09and starting his noodles i'm using the pasta machine to really smoothing the dough that's why it's going
16:17through so many times jack adds a spoonful of pumpkin puree to the crumpet mixture and roast garlic and
16:24tahini to the rest to make hummus a little bit tahini just to give a little bit more of that
16:30encourage that nuttiness to come out of the skins time's up for paul's pressure cooked hispy cabbage
16:37this is goose i'm going home now
16:46a beautiful pair of cabbages
16:53hi paul how are you getting on hey chef how are you doing what have you got there these are
16:56the cabbages so have been cooked in the pressure cooker and then i just balancing them what have you
16:59got here so this is just a little pickled walnut ketchup so some walnuts which is salted and preserved
17:04with some pork some nutmeg a little bit of horseradish and some shallots interesting
17:13exoze shapes the dough into rolls and mixes up a sun-dried tomato vegan butter he seasons the
17:20parsnip puree and sieves ready to serve exoze how's it going the bread is on its second prove now okay
17:28i've
17:28got my maple grape parsnips cooked off i've got pickled mushrooms done i've got my kale and dehydrated
17:33parsnip puree as well if you like to taste i didn't caramelize it too much because i want a light
17:37color
17:38and you're confident you've got enough time to pull all the elements off i'm confident i've got enough
17:43time excellent i'll look forward to trying it thank you i think you know the parsnip puree is a little
17:48bit
17:48bland so let's see how it comes together on the dish jack's first to serve his batman inspired starter
18:02and first is the pumpkin hummus five minutes to the pass yeah we're all good yeah maple vinegar gel
18:10is followed by pickled pumpkin seeds jack covers the dish with shaved pumpkin oh paraphernalia the
18:20pass is adorned with breakfast crockery and a crossword befitting of bruce wayne he dusts the batman logo
18:27onto each dish and what's that you're dusting on this is a leak ash it's served with crumpets
18:34shiitake tea and pumpkin seed miso spread happy uh yeah reasonably so i'll be alfred
19:02you think you've really pulled through kind of the batman theme it's exactly what i was going for
19:07yeah you've got the hummus underneath what do you think about the texture of that i think it adds a
19:11nice creaminess to the dish it's almost like a patty isn't it i like i like i like the full
19:15range of
19:16textures on it to be honest and the crumpet are they light enough for you it's always going to be
19:21a little bit heavier than a traditional crumpet because of the pumpkin that's throughout it
19:26the crumpets nice soft it's fresh and then you put that pumpkin butter on there as well
19:32it elevated it yeah the seasoning within the tea you think it comes through enough yep when you eat
19:37it all as a whole i think it complements each other i thought there'll be more flavor 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
19:47be lighter all right great so i'm going to go for some scores eight i think it's a really strong
19:52strong eight i agree with a high eight yeah i can't see why it wouldn't be a nine how are
19:56you scoring
19:56it then i'll go nine then a nine all right thank you very much so if you were to score
20:00this this yourself
20:01what would you give it a few minor tweaks but i i go eight eight to a nine i think
20:07i'd like to
20:08back myself early and then i'll see how i go how are we chef maybe a bit of kitchen rust
20:16but uh no
20:18it was good i loved it man i thought the textures were incredible thank you paul is next to serve
20:23the centerpiece history cabbage is charred and finished with the allium glaze
20:31oh salsa verde is first followed by the grains
20:35so what's on the bottom that's the right grains just bruised a little bit
20:39next is the cabbage so these are all different brassica flowers a little bit grapeseed oil
20:44and then barbecued okay his onion veluté is aerated so you want it foamy yeah yeah bubbly please
20:53okay you've got one minute to the passport yes we're on our way now the dish is topped with garnishes
20:58from paul's garden and pickled walnut ketchup just nice and natural so i was just going to sit him
21:05in my mom's cabbage so did your mom been busy hey yeah she has she's uh that's amazing she's hoping
21:11it's not nice she can't do 100. thanks mom yeah perfect
21:32okay so the the hero of the dish the cabbage itself yep is that the texture that you wanted to
21:37achieve
21:37so it's a little bit crunchy i think specifically using his big cabbage is known for that freshness
21:42and crunch i think if we took it any further it could be any cabbage what about that smokiness
21:46coming through from the barbecue do you think it's enough i think there's enough just to season the
21:50dish a little bit to 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 i think it supports the cabbage
21:59which was my plan i'm loving that fermented onion veluté it brings a sort of luxury a bit of electricity
22:06too as well like it's a bit zingy yeah yeah yeah and if you were to score this dish yourself
22:11what would
22:11you give it oh seven or eight i'd say this is definitely a knife for me i'd even go as
22:17far
22:18as saying it could be a 10. all right it's okay for me it's a nine i think it's an
22:22eight or a nine
22:22i'm being brutal be brutal i think it's a little bit small
22:30exoze is next to serve his jurassic park themed starter he deep fries his enoki mushrooms
22:39the maitake mushrooms are basted in sun-dried tomato butter and soy sauce then finished
22:46on the barbecue and with a blowtorch for maximum smokiness oh volcano
22:54parsnip puree is first followed by sep soil want me to do anything for you yes pickled smidges need
23:01about six seven the glazed maitake parsnips and the fried enoki are added and the lava bread is
23:08finished with chili oil and nestled into a tyrannosaurus's jaw the dish is served to
23:14jurassic sound effects with dinosaur biscuits and butter so you gave yourself a lot to do there
23:27did it all come together the way yeah it's all come together i've got everything all on the plate i'm
23:39i'm happier great storytelling i think really made me laugh
23:52the glazed parsnip do you think it's seasoned enough and cooked enough for you probably just
23:57needed a touch more salt that parsnip puree on the bottom you think it adds enough flavor to the
24:01dish is there just to bind everything together i'm not sure what the main element is if that makes
24:07sense i think the parsnip is supposed to be the central part of the dish but i'm not really getting
24:12that the hen of the woods mushrooms if anything i think there just might be a little touch on the
24:17salty side what about the smokiness you get enough smokiness coming through just needed to be on there
24:22touch more that might hacky very very high in salt i find the dish quite sweet but i think the
24:27heat
24:27from the bread helps bring the dish together a little bit more is that where the spice is coming
24:31from yeah that is delicious do you think the bread is light enough crisp enough so when it is softer
24:37but it's got a bit of crisp to it that still worked i put the scotch bonnet on there to
24:41represent the
24:42lava it's as if you're eating lava i just toned down the heat by 99 percent paul score from you
24:48please
24:49i'd go seven i'd go with a six i just think some parts a little bit over seasoned some parts
24:53i find
24:54under seasoned i think i'd also go with a six if you were to score this dish yourself what would
24:59you give it i would score this dish a high eight compared to the others i feel like i just
25:05need to
25:05add more elegance in my presentation happy uh yeah i was happy she didn't look happy
25:16the bread was my favorite part the bread was quite clever because it brought the heat to the dish
25:21thank you last to serve his starter is daniel a celebration of the liverpool-based film grow your own
25:32the hot sauce is first into the bowl followed by the noodles
25:38here you've got four minutes to the past daniel thank you chef a touch more hot sauce is added
25:45so with the pickles i want to really get much coverage on them noodles yeah and the pickles
25:52turnip squash and shimeji mushrooms along with coriander and calendula petals finish the dish
26:00the least work and the most plating the bowls are served under garden sheds along with a vegetable
26:07basket and a teapot of broth what we got in here a little bit of a menu card throughout the
26:13film
26:13they have problems with the immigration office so that's the reference to there's not much going
26:30on but what he's got going on it's elegant
26:40what about the texture of the noodles is that what you're trying to achieve yeah i think that's
26:45the strongest point the texture of them they've got a little bit of a chew oh
26:50the noodles is nailed the texture of those are incredible do you think there's enough hot sauce
26:54in the dish i think so yeah yeah it could have a touch more reducing but what was served was
27:00nice
27:00just need a bit more freshness a bit more veg and what about that furry khaki what's it adding for
27:05you is it just a texture or is it the heat yeah it gives some texture the pumpkin flavor also
27:10comes
27:11through when you get the seeds when you eat it all together especially with the furikake it's
27:16unbelievably well seasoned when that's in there and if you were to score this dish yourself what would
27:21you give it i'd probably a seven i'll be happy giving this uh eight jack yeah eight technically
27:29amazing i'll go eight strong eight again
27:35heya matt well gents yeah you okay oh yeah yeah who knows you're smiling so that's good
27:42well i don't know if this is quite confidence or not four really quite excellent chefs in the kitchen
27:50today yeah they've done some great storytelling and we've had some fantastic food they've cooked the
27:55socks off you think you're doing all right then the clock speeds up it's uh certainly you just get
28:00into it's gonna be a close one well i can't wait to see what happens lisa me too
28:16chefs congratulations to all of you on a very good strong start jack for your dish bruce wayne's
28:23breakfast i love the bowl of hummus they had great texture the pops of acidity came through from that
28:32maple vinegar gel the pumpkin crumpets were light fluffy and the pumpkin seed miso spread was delicious
28:41i'd liked the pumpkin and shiitake tea but it needed more pumpkin flavor and a little bit more depth
28:49i don't think that the batman theme came through enough you need to work on your storytelling and
28:55have fun with it paul for your dish cracking cabbage grommet i thought your storytelling was clear
29:05it really celebrated wallace and grommet and 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 the cabbage was perfectly cooked
29:18it had a nice crunch to it however it could have just done with a bit more onion glaze
29:25the fermented onion sauce gave great acidity but i wouldn't aerate it your pickled walnut ketchup when
29:32i tasted it in the kitchen it was very powerful and i was a little bit worried but you balanced
29:37it very
29:38well overall it was a joy to eat but it was a little bit small exosie for your dish the
29:47fallen kingdom
29:49you definitely brought jurassic world to the plate i commend you for your presentation at the pass
29:55you really went for it the maple glazed parsnips were nicely cooked and beautifully glazed
30:03the parsnips puree was silky but it needed more flavor the maitake mushrooms were very salty and i
30:10also didn't get very much of that smoky flavor coming from the barbecue the bread had a lovely crust but
30:17i
30:17wanted it a little bit lighter overall you have too much going on i suggest you remove a few elements
30:24and focus on the key ingredients and make them shine daniel for your dish strands of wonder you had a
30:34lovely
30:34connection to the brief the presentation had an understated elegance your noodles were very well made
30:41they had a bite and they had good flavor the depth of the broth was there it was tasty and
30:49well seasoned
30:50the hot sauce was well balanced and it had a good level of heat overall a very comforting dish and
30:57technically impressive but i think the dish needed more freshness more butternut flavor
31:04and so to the scores jack
31:10i'm giving you
31:13an eight paul
31:18i'm scoring you
31:22an eight
31:25next so say
31:28i'm scoring you
31:32a seven
31:34just edit edit edit there's just too much on the plate daniel
31:41i'm scoring you
31:45an eight
31:47all right everybody so four very respectable scores next up the fish course but as lisa has a shellfish
31:55allergy as do i we've invited another veteran with exceptional standards
32:01for this course to judge and they have two michelin stars to their name
32:09hi actor hi andy hi lisa ready scared all right yeah thank you so much thank you thank you
32:19well done chef this is going to be a bit of a test now yeah he's going to be expecting
32:24it not only
32:25do we have to impress lisa but actor
32:33the score of an eight pretty happy i'm super confident in my fish course it's one of my favorite
32:38dishes to cook lisa picked up on the things that i've picked up on when i tested it as well
32:42to stay in the competition i need to execute everything perfect scoring at eight obviously
32:48puts me in a good position for the fish course but all four of us got a really good score
32:52it's
32:53not the score i was expecting that was one of the dishes i was most passionate about so now i'm
32:58worried
33:02dover's soul is the star of paul's fish dish we're going to use half of it for the actual fish
33:07and then we're going to stuff it with its own mousse whilst daniel's preparing oysters for his
33:13these are going to go on the steamer and just put in some kombu just to help with that sea
33:18flavor
33:22jack kicks off with the sauce to go with his fish course crème fraîche roasted chicken stock
33:29white wine then we're just going to leave that exoze is tackling his smoked haddock
33:36and we need to make sure i get uh good portions
33:41hey paul hey how you doing a present for you joe the best kind the best kind so this is
33:47called
33:47stan soul stan lowell lowell and hardly the classic it's obviously from ulverston in cumbria
33:53oh right okay on the coast a little peninsula so really good to do a fish dish with it yeah
33:58but
33:58really everything's about the soul and we're going to make a mousse so you're going to be making a mousse
34:02and then are you going to sandwich it together just sandwich it together a little bit of glue
34:07just to help with it are you putting anything to flavor the mousse at all got a little bit of
34:10preserved
34:10lemon and some beautiful fresh herbs okay yeah just to bring a little bit of acidity and then what
34:15brings it together is a incredible shellfish sauce which has got a little bit of smoked butter
34:18mounted through it it sounds beautiful brilliant i hope you nailed it thank you so much thank you guys
34:24paul is making a roasted tomato puree which is one element of his sauce
34:30i'm going to add just a tiny touch of water so it's just so it blends
34:36daniel's grill fish course also features a puree which he starts by sweating celeriac in butter
34:43his dish is a tribute to daniel craig's james bond who hails from chester in the northwest
34:50did you grow up watching these films yeah i grew up watching them there's something i watch with my
34:54father-in-law nice so it's a personal connection personal connection yeah definitely what are you
34:59going to do with the fish i'm going to cook it over the barbecue cook it over the barbecue off
35:02the boat yeah so i'm just going to cook it skin side down flip it over let it rest brown
35:07butter
35:07lemon serve with a lavender bea blanc fascinating why i like big flavors yeah i practiced with fresh
35:16lavender okay and i didn't really obviously plan it that lavender was going to be gone by now so i'm
35:22using
35:22dried lavender which is going to make it a little bit more tricky because as soon as you put it
35:25in
35:25the sauce it's bang with the flavor right so i need to be very careful with that what are you
35:29going
35:30to do with the millie i'm just going to use the black radish to make a you know the beginning
35:33of the
35:33scene when he comes strolling out and it looks down there oh yeah oh that's the um target yeah that's
35:38it yeah right yeah so it gives the dish such a lovely peppery flavor because i'm going to serve it
35:42raw
35:43raw okay wow i like strong flavors andy you're like literally walking on the tightrope with
35:48it's amazing next daniel fillets and pin bones his brill jack starting his sauce with some punchy
35:59ingredients so black pepper capers a homemade tomato sauce smoked paprika roasted garlic worcestershire sauce
36:08homemade hot sauce soft butter vadovan english mustard that's the 1000 ingredients sauce done
36:18he moves on to the sea bass the star of his sir ian mckellen inspired dish so it's ian mckellen
36:25well he doesn't sound like he's from burnley but he is and the name of the dish is you shall
36:31not bass
36:32so coming from yeah so his iconic role of gandalf the grey in the lord of the rings i'm treating
36:38the
36:38sea bass like uh really meaty uh so i'm getting a lot of smoke into it just cooking it one
36:43side on the
36:44barbecue and serving it with a quite bold sauce and then i break it up by using some caviar add
36:50a
36:50little bit of a salty pop what else you serving that with it's going to sit on some sea vegetables
36:53okay just been uh dressed lightly in a bit lemon juice and then some charred leeks it sounds simple
36:59it's a sauce it's a vegetable it's a fish but if i execute all of them they should marry nicely
37:06it's ozay is making a rare bit from wensleydale
37:12he moves on to grating his mum's homegrown marrows for his smoked haddock wallace and gromit curse of
37:18the were rabbit inspired dish so my dish is called the curse of the rabbit oh we love everybody loves
37:29rabbit and then in that film um gromit is growing uh marrow to bring that golden carrot in the end
37:35so these are actually grown uh in my mom's garden my mom grew it for me oh really all right
37:40well done
37:42i'm going to do a puree pickled marrow for some sweetness and acidity for this dish and i was meant
37:48to do a tart uh but i'm gonna do a fritter instead i'm really looking forward to this because i'm
37:53a massive
37:54wallace and gromit massive wallace and gromit massive wensydale cheese fan and i love a marrow so
37:59perfect it's all happening it is roasting in here paul's using the dover sole trim to make a fish mousse
38:11i'm going to put egg whites in there i'm going to blend this up and try and get it smooth
38:15and i'm
38:15going to slowly add the cream just not overworking it just want to get it through as fast as you
38:22can
38:22you overwork it the fat of a cream comes out and splits it he adds chervil parsley chives and preserved
38:28lemon and tops the dover sole before securing the sandwich with edible protein glue right so that's
38:36fish in a good place paul started work as a chef for marcus wearing aged 18 but since then has
38:46become
38:46the holder of his own michelin star at the forest side in the lake district i think i've always wanted
38:52to be a chef from early age of cooking with my mum just being a journey where i can't see
38:57myself doing
38:58anything else i'd say my food philosophy and style is relatively simplistic it's very much let's keep
39:05the classics and cooking quite simple no gadgets just a pan a spoon and loads of butter to get a
39:11dish to
39:12the banquet at me in the world you see the people who've done that over the last 20 odd years
39:16and
39:17the legends of the industry and to do that i'd be super proud service please
39:25back in the kitchen jack's whipping up a lemongrass oil to complement his charred leeks
39:31bonito in ginger which break down a little bit garlic fresh mint
39:40lemongrass lime zest
39:47jack how you doing good chef that sauce obviously super powerful sauce is there anything to bring
39:53like a light touch to it is there yeah so i've made a lemongrass and bonito oil so that adds
39:59more smoke
39:59yes
40:03i'm looking forward to seeing what it looks like on a plate thank you
40:07daniel slices and shapes punchier flavored black radish around molds
40:14he moves on to making his lavender sauce with fish and kombu stock and white wine which he infuses
40:21with lavender and keeps tasting as it's a careful balancing act so that's my sauce that's my garnish
40:29this is ready to go chef chef cool and calm channeling you're in a bond yeah what have you
40:37got ready for me to try i can give you some solaria pura okay thank you did you roast the
40:41celeriac or
40:42did yeah so i did it in the pan let everything evaporate and then i went in with cream let
40:46the
40:46cream completely split just so you get but really intense good luck thank you
40:53ick zoze adds wensley dale to his grated marrow fritter mixture along with peas basil and spring onions
41:01he's also making the haddock mousse blending haddock trim and egg white with cream chives and mustard
41:14ick zoze one of the growing number of private chefs in the uk knew early on that he wanted to
41:20follow
41:20his family's footsteps and create delicious food in high school that's when my passion ignited to
41:28become a chef oh hello mom how are you i'm good thank you the family's got a few chefs so
41:34my mom
41:35does her own african food as a takeaway business and then my sister as well does seafood
41:40i started my career 10 years ago working for james martin from there i just went on doing my own
41:46thing
41:46i had my own restaurants i've done street food i've done cakes i've done fine dining but my proudest
41:52achievement today would be when i started my own private dining business someone even flew me over
41:58to los angeles to try my food i'm excited to get in that great rich menu kitchen i can't wait
42:05to eat
42:06i can't wait to learn i can't wait to cook i can't wait for it all
42:12ick zoze is keen to get his new marrow fritter right so he cooks a trial batch so say hello
42:20chef the
42:21fritters a new element yeah yes can't i try these yeah have a go through the fritters we've got peas
42:26we've
42:27got basil we've got some spring onion benzidale cheese as well i like a chef who thinks on his
42:31toes thank you i think he would have liked that so i've just tasted exose's fritter marrow doesn't
42:38have much flavor so he really needs to work on that paul's first to serve his laurel and hardy fish
42:47dish
42:48right guys we can just drop those sea herbs for us yeah drain off those she rolls he combines the
42:53elements of his sauce beurre blanc roasted tomato and saffron puree and shellfish stock paul chef got
43:01four minutes to the party okay yes the way you turn around i thought you're gonna beat me up i
43:05wouldn't
43:05stand a chance chef first seaweed jam give it a little push what did you just spread on that that
43:14was just a
43:15bit of smoked butter a little bit of salt meanwhile actor and i test out paul's qr code a link
43:22to his
43:22own take on a laurel and hardy movie i recognize this man yeah don't know who that guy is
43:36the fish is plated followed by pickled kohlrabi a bit of texture paul you've got one minute now yes
43:43sweet gerald cooked in smoked butter sea aster spinach leaves the sauce is poured and the dishes
43:52served in a bed in reference to laurel and hardy's bonnie scotland film in which fish is cooked over
43:58bed springs over the years i've seen a lot of stuff i've never seen anyone tuck a fish into bed
44:04there you
44:06go as we do it differently gents visually stunning isn't it it's going to put us all to bed
44:24what do you think about the way it looks guys looks beautiful very classic looking plate of food but
44:36it looks really really good
44:36sold a very delicate fish was that the right choice of sauce i think it's delicate but it also
44:42got a meatiness to it the sauce is really nice but i feel like it's overpowering the fish the most
44:48important part is the cooking of the fish i would have maybe done it at a slightly lower temperature
44:52it'll be longer i ended up putting it 56 just because time got away a little bit fish for me
44:57i think
44:57i like it just to cook to touch more the inside i don't think has enough like flavor to be
45:03punchy
45:04have you done enough to take this dish to the banquet oh i think there's a few tweaks i think
45:09it could be banquet worthy so let's have some schools i'm going to start with you daniel and say
45:14a seven what about you jack eight because maybe it's a bit restauranty it says i'm going to score
45:21eight as well so you should score this dish i've got eight what makes it a ten a little bit
45:27more
45:28carefulness on growing the fish together i think with sauce a slight bit more smokiness for me would
45:32have been nice there you are how'd you get on it seemed all right possibly a little bit smoky for
45:42me
45:42oh he said he couldn't say as much smoke daniel's next to serve his james ball inspired dish
45:50license to brill he bathes his brill in brown butter so jack can i put you on cocktail duty yeah
45:59you feeling comfortable i will be after one of them you definitely will be
46:04want to start frying noises for me yes mate first to the plate are the black radish crowns
46:10you done to the radish anything it's raw daniel fills them with celeriac puree and garnishes with
46:17sea purslane how old do you want it a tablespoon the oyster martini is shaken not stirred are you
46:26happy with the cooking of your fish yes chef the grill is plated and a tempura oyster balanced on top
46:33right i'm ready the monochrome dish is presented along with lavender beur blanc sauce
46:39to the classic bond soundtrack with the martini get ready to do the you know the tab yeah
46:48do you all feel like you should have tuxes on right now yeah a bit under dressed
47:01i can't have any of this because there are oysters and everything so you will have to be my palette
47:13you chose to cook the fish off the bone was that the right decision um i think so croissant's just
47:21right croissant's lovely nice texture you've had to change the way you use lavender i know no one wants
47:26it to be the prominent flavor but is it there enough to register i think there's enough lavender
47:31i don't get loads to be honest is that a good thing for me maybe i think too much tastes
47:36like
47:37your granny's air freshener absolutely the radish can they be quite bitter i find them a little bit
47:43peppery personally a little bit of like radish gives the texture you need on this dish this sauce and the
47:50fish works well with the martini i think it's quite clean and i think it lends itself to the dish
47:56and
47:57the martini is working for you it's working for me if you were to score this dish out of 10
48:01i would
48:01probably give myself an eight the dish itself is good but i think there's a few small tweaks that
48:07could be made and it could be a great dish the score i'll give is the eight all right i
48:12think it's
48:12eight or nine i think it's i love the way it looks i think it's a comfortable eight interesting interesting
48:17is it you worried yep yep so you tell me jack's next to serve his sir ian mckellen lord of
48:34the rings
48:34inspired dish and starts cooking the sea bass one of that minute you just gotta leave it now nothing you
48:40can do charred leeks are first mix them lemon juice salt pepper and then smoked almond just to give
48:47you a little bit of texture sea herbs and calendula petals are next how's your fish coming along yeah
48:53it's good the fish is served on hot rocks to middle earth sound effects by jack looking the part
49:07what do you think guys yeah incredible great theater
49:28do you think the cooking of the fish is as you want it to be i think so and because
49:32it's quite a
49:33meaty fish i think it can take a lot of smoke and quite a hard cook nice uh crisp and
49:39chav on that
49:40bass are the leaks adding to this plate yeah i think to get a sweetness and a vegetable that works
49:47as a
49:47binding agent when it grips onto things i think a leak is perfect the sauce is powerful eh the only
49:52bad to say is that maybe it takes over it's very rich isn't it super rich yeah the sauce is
49:58so intense
49:58is that the right sauce for this dish yeah i think just finding those pockets of flavor throughout
50:05that keep keeps you on your toes super strong eight again i will score this an eight score i would
50:10say
50:11an eight also what score would you give yourself i think it's a it's a strong eight nine
50:20exoze is last to serve his wallace and gromit inspired fish dish curse of the were rabbit
50:27there's fruit is there can we just drop it in the fire give it a quick blast yeah yeah marrow
50:32puree is
50:33first followed by pickled marrow the fritters are topped with more marrow puree and grated wensleydale
50:43yeah rabbits just melting now in the oven lovely right blowtorps please that's one minute chef
50:52the dish is presented along with a photo of exoze's marrow growing mum lovely what do you think boys
51:00looks fun nice bright colors yeah
51:21this is your mum's marrow yes have you done this marrow justice so it was a risk doing marrow
51:27but i wanted to stick to the brief of wallace and gromit i wanted to showcase my role just because
51:32it's not been done much before it's quite hard to get that intense flavor from that so watery
51:37marrow yeah trying to try to get the marrow flavor the croissant on the fish are you 100 happy with
51:44that
51:44it's a glistening the mousse looks a bit split but the flavor on it is really good
51:50i think by blowtorching the rarebit sacrifice the mousse and the mousse has gone a little bit too
51:56spongy your fritter are you happy you know just taste a bit of uh burntness i do like the texture
52:02of
52:02the fritter though the fritter was nice texture still obviously fish course one of the chefs will have to
52:08go home have you done enough to make sure it's not you uh honestly i don't think i've done enough
52:14so chef out of 10 what would you score this dish i think this is a five i want to
52:20say seven because
52:22you can raise your work and the efforts but i think it's a lower end i'm going to give him
52:27i'm
52:27going to give him a seven i'd agree with a seven what have you deducted five points for um i
52:32don't
52:32think i don't need enough justice uh for gbm standards hello boys you all right yeah yeah i thought
52:45it went terrible um i know i can do myself i can do so much better than that there's some
52:50great cooking
52:51in that kitchen but the problem is there's also some sloppy mistakes and you know some wonderful dishes
52:57that could genuinely be banquet worthy with a few tweaks that's big chat banquet chat i think we
53:03should all be really happy no one was late everyone got food up i think everything tasted
53:07great it's not just about the cooking like storytelling is as important you know you can't
53:13just turn up with a restaurant dish it's got to be something that sings of the brief is absolutely
53:17delicious as the scores stand daniel paul and jack have eight points and exoze is just behind
53:31on seven chefs i really enjoyed the stories you were telling with varying degrees of success paul for
53:39your dish stands sold i thought your storytelling was awesome you went that extra mile as well you
53:47know doing that video for me that's what great rich menu is all about you cooked your fish at a
53:54slightly
53:54higher temperature than you wanted to unfortunately i could tell it wasn't as delicate as i'd like it
54:00to be i really like the preserved lemon running through your mousse the amount of protein glue that
54:07you've used to hold the mousse in place that's something that you are overly liberal with the sauce
54:13was delicious and it brought all the elements together really well overall it was a very good dish
54:19just needs some minor tweaks
54:25daniel for your dish license to brew but your fish was cooked really well and it was very well seasoned
54:35your celeriac puree that was delicious i 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 the black radish brought some pepperiness
54:50to
54:50the dish it also brought some bitterness and that slightly pungent odor 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 bass you went all out to celebrate sir ian mckellen and this epic
55:14moment
55:14in lord of the rings you do need to get a staff though you've got to do it
55:20the fish was cooked really well over the coals the skin was lovely and crisp but certain parts
55:26it was just a bit too blackened i thought your sauce was very powerful it was too dominant with the
55:34fish
55:35this dish has serious potential but you need to show a bit of restraint in the sauce department
55:43it's also for your dish the curse of the rare bit
55:49you made a really good attempt in celebrating wallace and grommet with this rare bit
55:53the fish cookery was done very well the mousse was unfortunately slightly split
56:01i really like 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 flavor and been smoother
56:19with more time and work i think you could make this dish better so to the scores
56:28jack
56:31i'm giving you
56:35an eight we asked for you to step up in storytelling with the last course and you
56:40really brought it through on this course thank you thank you paul
56:47i'm scoring you
56:50an eight
56:53exoze
56:56i'm scoring you
57:00a six
57:03and daniel
57:05i'm scoring you
57:09a seven
57:12right exoze unfortunately on 13 points it means you're going to be leaving the competition and i'm
57:18going to say please please please i urge you come back again as soon as possible guys tomorrow big day
57:26main course get some sleep and let's see some fantastic cooking
57:31actor thank you so much for stepping in when we needed you well if there's food going around i'm
57:36there thank you very much thank you thank you very much thank you thank you
58:00i need to keep in my lane focus on what i need to do i felt a little bit like
58:06i might have been going
58:06home the 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 the only person that won't be proud is myself so i'll be beating myself
58:18for four weeks
58:23happy no
58:25hey chips i'm just gonna have to serve them i don't have any other choice
58:28i don't know
58:42i don't know
58:58i don't know
58:58it's
58:58it's
58:58You
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