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00:02this week in the great British menu kitchen for talented chefs from Scotland to take up the
00:09challenge this year using movies as their inspiration the UK's finest chefs are competing
00:20over six courses for the ultimate accolade cooking at a star-studded banquet at Liverpool
00:27St George's Hall they'll need blockbuster dishes to impress their mentors veterans of the competition
00:34both trusted old hands and new faces who will eliminate the lowest scoring chefs each day
00:42until the final two face our exacting cast of judges interesting just perfect that's delicious
00:49yeah who will add their name to the glittering list of great British menu winners I'm just a
00:56girl standing in front of George asking to love my food
01:12this week the top chefs from Scotland are competing to win a place at finals with dishes inspired by
01:18iconic movies from their nation will they bring the box office magic that we're looking for
01:26first to arrive Edinburgh based chef Jun Ao was named best Asian chef in Scotland in 2025 I believe
01:34that my style of bringing British ingredients and using Asian flair will give me a bit of an edge in
01:40this competition next up is Ori Shand a Michelin trained chef now leading one of Scotland's top
01:48catering companies I'm just gonna take it stage by stage this week and my main goal is to cook my
01:54whole menu hi there hey I'm Ori nice nice to meet you nice to meet you this is pretty surreal
02:01I know it's a bigger
02:03than you think you know from India to Glasgow is chef Rohan wood K gold winner at the 2025 UK
02:11curry
02:11championships I'm more cook my food from my heart and my soul that's one of the key thing for my
02:17food
02:17good morning chefs how are you yeah good you yeah good little bit nervous but getting there and returning
02:25the biggest Hannah rose from st Andrews a head chef on a super yacht seeking redemption my goal for the
02:31competition is to cook my entire menu and hopefully cook for the judges I want to show what I've got
02:36and
02:36hope that that's enough to to get all the way hiya hello how are you good morning how are you
02:43yeah good
02:43thank you you feeling nervous at all yeah not as much as last year but yeah no I'm good yeah
02:48I was here last
02:50year greetings chefs from Scotland how are you feeling yeah nervous hello Hannah hello how are you
02:58my sweet I'm so happy to be back very very thrilled to be welcoming brand new chefs to the great
03:04British
03:04menu kitchen so chefs as always we are going to begin with the canapé your canapé is your calling card
03:11here at great British menu it's the first time any of us will try your food and when I say
03:16us I mean
03:17you're veteran all right chefs I'll see you very soon thank you thank you canapés aren't scored but
03:25in a tie the veteran judge will use them to decide who stays or who goes anybody else need the
03:31oven
03:31for canapé for her canapé Hannah is preparing a classic prawn toast so I have the bread dough which
03:39is going to be the base of the prawn toast so I'm just going to chop some mushrooms
03:47Jen is preparing a pastry cone layered with mushroom ragu and whipped sesame tofu
03:53it's authentic Asian flavours with a little bit of a twist I'm like peeling garlic and
03:59that Ori is just absolutely blitzing through his stuff it's so focused my canopy is an IPA
04:08crustad with caramelized onions aged beef tartare and bernet Rohan's canopy of deep-fried cauliflower
04:16is topped with a sweet sour and spicy sauce this canopy is the tribute with all the street vendors
04:23we're walking so hard hello chefs how are you getting on great okay we have a veteran on the
04:31way it's exciting though yes very yes I'm gonna give you a few names Spencer Metzger Adam Handling
04:39Simon Rogan Jun who would you like to walk through that door probably Adam he's very like modern British
04:45very in the forefront of of that kind of style cooking be pretty cool to get Spencer Metzger just
04:50because of how well he's done in the competition favorite for me would probably have to be Spencer I
04:55think anybody will be honest will be sweating all right chefs I want you all up at the same time
05:04are you guys all good for two minutes yeah yes I'm gonna plate with one minute to go oh
05:09about to enter the great British menu kitchen is Dundee's finest how are you gonna be ready yes
05:15holder of a Michelin star since 2022 all right that's it time's up everybody crowned great
05:25British menu champion of champions in 2023 it's Adam Handling how are we hi chef how are you hi chef
05:35how are you I'm grand how are you darling I always love being back in this kitchen so
05:39got IPA croustad with onion steak and berenice what do you have here I have a maple tofu cone with
05:51whipped sesame tofu and mushroom dobanjang ragu hello we have a prawn toast with a Thai Asian style dressing
06:05with sesame oil hello chef I've got cauliflower manchurian for you so Adam what are you expecting from this chef
06:23I think this brief this year is is really exciting because you can be as creative as possible celebrating
06:29movies movie makers and of course Scotland needs to be fireworks you ready for fireworks yeah yeah
06:35good luck chefs see you back here soon thank you thank you thanks that was super intense was it oh
06:43yeah I said that he was my preferred judge so when he came out I was like oh this is
06:48great he's obviously
06:49a passionate Scotsman and I think the fact that he's been to the banquet with a dish and you know
06:54it'd
06:54be good to follow in his footsteps I think my main competition is possibly Ori he seems a very well
07:01established chef Ori and Hana because that's two of them are definitely tough competitor for me now
07:07I'd like you to rank them in order of preference I would give Rohan fourth a touch on the messier
07:12side
07:12to eat it but it had lots of flavor I want to say it tastes like like my local Chinese
07:17but not in an
07:18offensive way in like the best way possible that sauce is so good third I would give to Hana for
07:23her
07:23toast flavors you remember growing up I thought it was very simple but very tasty no it's delicious
07:29it's very Asian these kind of place second I give Ori I love the fact it was crispy on the
07:33outside and
07:34it had that like steak and Bernays kind of flavors wonderful that's so fun no I love that but the
07:41flavor of June's mushroom every time you take another bite more flavor arrived and it's flavors I'm not
07:46used to which gets me very exciting great texture yeah lovely oh it's got a kick to it yeah I'm
07:54eating
07:55all that food and I thought wow Scotland's bringing its a game and it's just the snacks now for the
08:03first
08:04scored dish a vegan starter championing vegetables I want my attention to be grabbed just like the
08:11beginning of a movie I want all bells all whistles loads of flavor so I want showstoppers on a plate
08:19I'm cutting these putting them in a pan and then I'm going straight on to getting the beer in
08:24please tell us about your starter so the title of this is the Nightcrawler and it's inspired by
08:29Alan Cumming who plays the Nightcrawler in X-Men 2 we love Alan Cumming pretty brilliant Scottish actor
08:34yeah basically the Nightcrawler teleports and he like camouflages into things so the dish is going
08:41to be all camouflaged into one color wise what are you cooking though so I have a potato dumpling
08:47that's filled with truffled Scottish rolls it'll get steamed and then we just lightly pan fry it on
08:53one side and that's served with some baby beetroots some onions and to bring the dish together a cashew
08:59condiment all right it's actually quite a pusho actually it's going to start off with the
09:04potatoes for the validity it is very important to score highly in the first course last year I
09:10unfortunately didn't get to show my whole menu it is gut-wrenching and it's not where I want to be
09:15this year so the title of my dish is choose life and the inspiration is the movie train spotting what
09:22are you cooking I'm making essentially potato soup the dish itself I wanted it to be you know
09:28they come from that kind of rustic council house I want it to be potato soup and bread however it
09:33is a
09:33potato and leek veluté with a Turkish cement bread I've got char leeks on there and then I've got
09:40potato fondant crisps and some pickled apple and celery how would you take that potato soup to the next
09:45level it's sticking to essentially the classical cooking but just making sure I finish it right
09:49all right I got a potato on and I got tamarind chutney on I'm just gonna visiting up the spices
10:00and I think it's
10:02gonna work the inspirations come from the movie called shallow grave and the title of the dish is
10:08called tatty's plot dead body bunch of flatmate yes trying to get rid of the body and there's money
10:14yes that right that's right that's a mystery lies behind that I have a fly now what is the dish
10:19so
10:20this is the potatoes wrapped in cutesy pastry okay and there are three different chutneys going on the
10:25plate these three different chutneys are actually replicate the three different flatmates okay and
10:30you're gonna deep fry that potato to get it really nice and crispy nice and crispy okay I'll try I'm
10:37just chopping up some celeriac gonna start frying it off as soon as I can if I don't get this
10:42right
10:42then I'm in trouble on go so the dish is called breaking the incantation the inspiration behind this dish
10:50is Benedict Wong in Doctor Strange so it is celeriac and tofu chawanmushi with kohlrabi pickles celeriac and
10:59white kimchi kind of a shukrut salad on the side and the golden turmeric and ginger sauce how does that
11:07correlate with your inspiration well the presentation of it is like the amulet the time stone that they
11:14are trying to find in the first movie what you're worried about the set on the challenge is so
11:19important if it's not set then there's an issue and this is just whizzing up the mint and tamarind
11:28chutney cutting some kohlrabi that's for the filling for the potato dumpling I've got some Scottish
11:38rolls truffle truffle juice chard spring onion tops sherville the dish sounds wonderful but the way
11:47that he's making that dumpling sounds extremely complicated is it style over substance or is it
11:53gonna actually be for something I'm first up and I've got to get a wriggle on because there's lots to
11:57do
11:59under pressure Hannah must deliver a soup fit for the banquet you got it I know you got it yeah
12:06buddy
12:07oh it's a is on and then I'm just gonna cut the potato fondance and then I need to go
12:11onto the breads
12:12so I can get their meaning cooked in time you have a soup with some pickled vegetables and some crispy
12:17potatoes with some beautiful bread that's something I would like to eat on a rainy day do I think it's
12:23gonna be good enough for a banquet not particularly I'm making a soup and how can I make that better
12:29Turkish cuisine something I've been cooking a lot of in the past few months it's something that I've
12:32done a lot recently on board the yacht that I work on I am a head chef on a 90
12:43meter superyacht
12:44I work away for about two months at a time and then home for two months being the youngest female
12:50head
12:50chef within the industry is an incredible honor but it's definitely difficult at times it was a
12:55nerve-racking jump to run a team to become a head chef at such a young age but I did
13:00it and I am doing
13:01it and I love it and so for me it's one of those pinch me moment like I can't believe
13:05I am where I am
13:06and doing what I'm doing sometimes I think I'm just a little bit behind I don't know if I am
13:16or not
13:19Jun's celeriac chow and mushi is a set Japanese custard perfected through precise heating and cooling
13:26just a little bit unsure what's gonna happen because I've got the chow and mushi I've never
13:30used a thermal mix like this so I didn't know if it got to temperature if it didn't then that's
13:35it game
13:40over Jun's dish breaking the incantation with this dish there are a lot of elements that he's creating
13:46which are very easy to fill a lot of this a lot of F's this cumin seeds will go in
13:55the yogurt spicy
13:56over with his chutneys underway I'm just going to release it down a little bit that check me so it
14:03makes it nice and our consistency Rohan sets to work creating chickpea flour scraps with added
14:10charcoal to look like soil I'm gonna make a batter and then with this spoon we're just gonna fry
14:15them and that will look like a gravel for a shallow grave yeah that's for the potatoes to go on
14:20the top
14:20yeah the science of this dish so he's putting at room temperature things on top of a hot potato yeah
14:27if it works I think it will be wonderful this does good yeah the old is good oh my god
14:35so I'm making
14:38the cashew cream condiment that's gonna sit under the dumpling you might assess me that you put on it
14:44it still has that kind of savourish to it if I do it right now it's bread right so I'm
14:53gonna temper the
14:54potatoes now tempering is pretty to give there all the spice elements coming through so fennel
14:59seeds cumin seeds the black onion seeds that will give you a nice flavor right
15:06dumplings chef how we doing yeah not bad you're making your dumpling yeah making my dumplings you
15:11got something for me to taste yeah this is the cashew cream condiment so it's quite rich but there's
15:17quite a lot of pickled items to balance that out how much is going on the plate a dollop let's
15:22say a
15:22dollop technical term yeah Ori is cashew cream I'm glad I only got a small bit because that was very
15:31powerful extremely rich you're gonna need a lot of acidity to go through that dish to make it tastes
15:36not clangy in the mouth slightly over thinking the fact that it's just soup don't get in your own head
15:43just I know what you do what you do chef how we doing I'm good how are you okay perfect
15:48now how's
15:48your pickles yeah they're good yeah I've got so I've just done some celery in here and I've got a
15:52little hot pickle I poured hot over this and then I'll try them can I try one yeah of course
15:56yeah
15:56that thank you yeah okay well it is just a soup so it needs to be wow it's crunch time
16:08for Jun's
16:09chawanmushi it feels okay maybe I have to serve an ice cream for my starter gonna blend this now
16:16make a nice sauce what do I have to taste you have turmeric sauce so it's got a lot of
16:23lemongrass
16:24turmeric coconut milk shallots garlic ginger happy with the seasoning yeah but I need to check it
16:31again with Jun his little dressing I was a little underwhelmed which is really quite sad I think he's
16:40very nervous just adding some salt to the potato so just making sure I've got enough seasoning chef how
16:50we're doing I'm good chef so that's a potato mix so that's going in a nice cutaway pastry so this
16:56is
16:56the potato you're gonna wrap in pastry yes when you bury it is it gonna get soggy or is it
17:01still
17:01gonna be nice and crispy nice and crispy all right okay it's very flavorful it's very strong too much of
17:08that will blow someone's head off it's quite spicy now it's a cut a few pastry so that will replicate
17:15the
17:15webbed lights and shallow grave light color and they will finish in oven my culinary journey started at the
17:28city called Pune in India I'm based at Cameron house at Loch Lomond shows it's all about Scottish produce but
17:35showcasing my heritage my style of cooking so my menu is always based on my childhood memories or the memories
17:42I
17:43created with the people in terms of my mom dad uncle aunties or the people I met it's very difficult
17:50to
17:50describe yourself but then I would say I'm humble like a potato like you can say heart from outside
17:57but soft and inside so this please you okay do you need any help no no I'm all good man
18:06I'm all good
18:07rapid man just need to go push on first up oh drama hi drama I love a good prop that
18:20bottom oven is on
18:21steam if we can leave it on that please that would be much appreciated Ori you have seven minutes we
18:26chef
18:26are you on time yeah I think I might be early
18:31Ori starts by plating his cashew nut cream
18:34followed by coal sherry vinaigrette dressed beetroots and pickled verjue onions
18:40Is someone able to pull that tray out and pass it over please?
18:43I can, I can
18:44Pickled beetroot stems are next along with a pickled walnut ketchup
18:49If you grab me the herbs out the bottom drawer please
18:52Claws from the Nightcrawler, I don't know
18:59And thin slices of truffle
19:01I'm frying off these dumplings and then I've got the flowers to go on
19:05The dumplings are finished with a black truffle puree and potato tuile
19:10Ooh
19:14Ooh
19:18Sorry, you were three minutes early
19:20Yeah, this is my dish, the Nightcrawler
19:22And it's inspired by Alan Cumming who played the Nightcrawler in X-men 2 and this is influenced by the
19:28scene
19:29When he drops the knife on the president's table and it says mutant freedom now
19:33All right, shall we try it?
19:34Yeah, let's go for it
19:35Yeah, let's go for it
19:53Yeah, let's go for it
19:56Yeah, let's go for it
20:00You know, it's a good start for Scotland.
20:02Strong, no? Very strong start, too.
20:04And at the bottom, this is the cashew cream that I tasted.
20:06Yeah. I think with the sort of pickled elements,
20:09there's some pickled walnut on there as well,
20:11it sort of does balance out with the acidity.
20:15The... Is it kind of the puree?
20:17Cashew cream, yeah. Yeah, I'm not sure on the texture of that.
20:19It just feels very... Claggy. Yeah.
20:22Do you think the crisp adds anything to the top?
20:23I think it sort of... It does have that kind of, like,
20:26night-crawler feel about it.
20:28It's very nice and balanced. I really like it.
20:30Like, lots of acidity. Good seasoning.
20:32Yeah, the seasoning's really good.
20:34If you were to score yourself, what would it be?
20:36Maybe a nine.
20:37Out of ten? Maybe. I'm not sure.
20:40I think I would give this a seven.
20:43I mean, go for eight.
20:44You liked it more? Yeah, OK.
20:46Eight as well. OK.
20:52How was it? Yeah.
20:53I was happy with the flavours, but I don't know what Adam thinks.
20:56Who's up next? Me.
20:57Hannah, what do you need?
20:59I need my starter to be better than last year's.
21:01Oh, OK.
21:04Puyo, in oven.
21:08Potato crisp.
21:10Oh, you're autistic.
21:12Very.
21:14Hannah plates charred leeks.
21:17I will get you to pour my volites for me.
21:20Five minutes to the pass, please.
21:22Are we on time? Yes.
21:26Potato fondants and apple and celery pickles are next.
21:30That's your bread ready, Hannah.
21:31Thank you so much.
21:33I literally need to put these on and then I'm going to add my flowers, which are picked.
21:38Breathe, chef. You've got this.
21:40A spinach twill completes her elevated soup.
21:43Hannah, you have one minute to the pass, please.
21:46Copy.
21:48And the dish is served to Underworld's track from her movie inspiration, Trainspotting.
21:55So here we have my starter, which is based on Trainspotting and the title is To Choose Life.
22:01Love it. Shall we try it?
22:02Yes.
22:15Everything go to plan?
22:17Yeah, I think so, yeah.
22:18It was very...
22:18It was the first cook after a not very successful year last year, so I just wanted to concentrate on
22:23making sure that I got a dish up and I did it well.
22:26Looks great.
22:27Visual connection to the brief strong, yes?
22:29Yes.
22:29Yes.
22:31You happy with your bread?
22:33I am, yeah.
22:34The bread's actually really nice.
22:36I'm just not sure it's the right bread for this soup.
22:40Are you happy with the char on the leeks?
22:41I think the texture's good.
22:43Possibly the leeks are a little bit acrid in flavour.
22:46Right from the char.
22:47Yeah.
22:48So with the soup, the seasoning, how is it?
22:50I think it's good.
22:51I think it's...
22:52I added and added a little bit more and I tasted something I didn't even do last year.
22:57Just a little bit more seasoning in the soup, but that's my only criticism.
23:01Awesome.
23:01If you were to score this dish, what would you give yourself?
23:04I want to say I would get like a seven.
23:06I would say this is a seven.
23:08I will go for seven.
23:10Oh.
23:10I'll go for seven as well.
23:11All right.
23:16Happy?
23:17Yeah.
23:17Happy, Anna.
23:18Yeah.
23:18Hey, I served a starter and it went well, so yeah, it's good.
23:22So it's you next?
23:23I'm next, yeah.
23:23Cool.
23:25Right, let's go.
23:27Rohan, what elements have you got to finish still?
23:29I only need help with filling the cones, yeah.
23:32Pomegranate seeds and edible petals make bouquets for the shallow grave inspired dish.
23:38Just like that?
23:39A little bit less will be good.
23:41Rohan, you have nine minutes to the pass, please.
23:44Yeah.
23:44Rohan plates his vegan spicy yoghurt chutney, followed by tamarind chutney.
23:49What is that?
23:50Do you want me to get your taffy?
23:52Yes, please, it's ready.
23:53And a drizzle of mint chutney.
23:55Yeah.
23:56Nice.
23:56Pikes, please, behind.
23:57Wow.
23:58Looks like a bird's nest.
24:00Because you need to balance that sweet and sourness to the dish.
24:04And finally, charcoal chickpea flower scraps.
24:07These are the gravels going on the...
24:12Yeah.
24:13You happy?
24:14Happy, yeah.
24:14The dish is inspired by the movie called Shallow Grave.
24:17Yeah.
24:17And a dish called Tanti spot.
24:19I'll grab the dough.
24:20You grab the food.
24:21I will grab it, yeah.
24:22Let's go.
24:22Well done, chef.
24:23Thank you very much.
24:38You happy with the crispness?
24:39Yeah.
24:40Is God a plan?
24:41Yes, according to the plan.
24:42What do you think about the texture?
24:43I think it would have been better, like, deep frying it, like, closer to serving.
24:47Mm.
24:47And the taffies kind of just went a bit, like, tacky in the oven.
24:50And what about the chilli?
24:51Uh, so you'll find the chilli going off and then coming back again.
24:57Some serious heat there.
24:58I do like spicy food.
24:59It's not, like, an immediate, like, pain.
25:02It's, like, slowly builds up in your mouth.
25:06You think the balance of this dish, do you think it all works together?
25:09I think I will keep it like this at the table just now.
25:13For me, I'm not masterful on spice, so I'm a bit like...
25:16If you were to score yourself, what would you give yourself?
25:18Uh, nine.
25:19I'm going to go a six.
25:20Yeah, I think I agree with Laurie.
25:22I'm going to say seven.
25:23All right.
25:29How did it go, chef?
25:30Yeah, good, I think.
25:31Yeah, yeah.
25:31You don't sound very happy.
25:32It was good.
25:33No, I think...
25:34It was really good.
25:34It tasted really good.
25:35Yeah.
25:36Last to the pass is Jun.
25:39Let's hold hands and say a prayer.
25:40No, I'm not religious at all.
25:44And it's make or break for his chow and mushi.
25:50It's set!
25:51Oh!
25:53God is real.
25:57Jun, you've got ten minutes to the pass, please.
26:00Yes, chef.
26:00Jun plates kimchi and celeriac salad.
26:03The chow and mushi is next.
26:05Nice!
26:06They're all quite prompt, aren't they?
26:08It's very Scottish, is it?
26:09This being on time at the pass.
26:11To be fair, I've never seen this many Scottish people be on time, ever.
26:15Followed by pickled kohlrabi and chargette flours.
26:19Pour the sauce into the sauce pot.
26:21Finished with the celeriac twill.
26:28So, this is my starter dish.
26:30It's called Breaking the Incantation, using the inspiration of Benedict Wong from Doctor Strange.
26:35The way that the magic looks like in the movie, it looks kind of like a sparkler.
26:39And then we're just going to light the sparkler and then sparkler lights the paper.
26:42Oh!
26:43Make a wish!
26:44Shall we taste it?
26:45Yes, let's go.
26:46Let's go.
27:04So, you're happy with everything?
27:06Yeah.
27:06I'm really happy that the chow and mushi came out nice and soft.
27:10So, it's not, like, firmly set.
27:14I think the main element is not really a chow and mushi.
27:17It's more like a set vegetable puree.
27:18Yes.
27:19And your sauce?
27:20Could be a little thinner.
27:22So, more of a pourable sauce than a thick kind of gravy, as you would say.
27:26I'm not convinced by that sauce at all.
27:29I'm not sure we need it.
27:30Because the sauce is a little bit kind of blended, it's almost like two purees.
27:34As an overall dish, how's the seasoning for you?
27:36I think it's seasoned.
27:39Maybe turn down the vinegar just a little bit on my pickles.
27:43There's not much flavour on the main element, which is on the...
27:46On the chowing machine?
27:47Yeah.
27:47If you were to score yourself on this dish, what would you give yourself?
27:50Uh, seven or six.
27:52Why not any higher?
27:53It's just very difficult to judge my own food.
27:56Erm, I think I'm going to give it a six.
27:58I'll go for six.
27:59Yeah, I'll go for six.
28:00All right, thank you very much, guys.
28:01That means all of you have now cooked.
28:03Yes.
28:03First course is over.
28:08Ah.
28:09Hello.
28:10Hello.
28:10Hi, how you doing?
28:12It was all right.
28:13How are you feeling about these chefs?
28:15I think one really did stand out.
28:17And the other three had small errors.
28:20Yeah, I'm nervous because it's obviously the first one.
28:22I think, like, it obviously sets the week up.
28:24Oh, it sets your precedent, all right.
28:27Do you think that the errors are conceptual or nerve-driven?
28:32This is all nerve-driven.
28:44Chefs, you all brought some wonderful theatre to the pass.
28:48Some good cooking, but there were also some errors.
28:53Ori, for your dish, the Nightcrawler.
28:56The potato acted as a wonderful casing.
28:58It was fluffy and it looked pretty sharp.
29:02The cashew cream was extremely rich.
29:04I think you needed more of the coal sherry vinaigrette
29:07just to offset that richness just a bit.
29:11The crispy tuile on top, visually beautiful,
29:13but it brought nothing to the table on the eating front.
29:17Overall, with a few tweaks,
29:19I could see this dish at the banquet.
29:21Thank you, Chef.
29:24Hannah, for your dish, choose life.
29:27The velouti had a wonderful texture.
29:29It tasted like leek and potato.
29:31However, it was very mellow.
29:34Season your food a little bit more.
29:37The charred leeks were cooked lovely,
29:39but again, lacked a little touch of seasoning.
29:42The presentation was good.
29:44Maybe add some graffiti to the board with some messaging.
29:47Overall, the dish had potential,
29:48but with more story and more seasoning,
29:51it can go a lot more.
29:54Rohan, for your dish, Tati's plot.
29:58The potato itself was delicious.
30:00However, the bottom lost its crispiness
30:03because of all the chutneys.
30:05It lost the crispiness
30:06because you pre-fried your potato
30:08and then you put it in the oven.
30:10The potato was quite high on the chili front.
30:13For a banquet,
30:14some people might find it a little bit too powerful.
30:18With tweaks like this,
30:20you would score higher.
30:24Jun, for your dish,
30:26break in the incantation.
30:28The chowin mushy was more like a set puree.
30:31The sauce was too thick.
30:33Flavour-wise, it was on the bland side.
30:36I think you really need to rethink this dish moving forward.
30:43So, to the scores.
30:46Rohan.
30:49I'm giving you...
30:52..a seven.
30:55Hannah.
30:58I'm scoring you...
31:01..a seven.
31:03If you follow Adam's advice,
31:05you are well on the way
31:06to making a leek and potato soup
31:08banquet-worthy.
31:11Jin.
31:13I'm scoring you...
31:17..a five.
31:19Ori.
31:22I'm scoring you...
31:26..a nine.
31:28Your dish was excellent,
31:30so well done.
31:32Right, chefs.
31:33Next up,
31:33it is the fish course.
31:35I don't need to remind you that one of you
31:37will be going home after this dish,
31:39but get ready,
31:40because we go again.
31:42All right, chefs?
31:44Good luck.
31:46Well then, guys.
31:47Good job.
31:47Well done.
31:48Good job, man.
31:49You can.
31:50Thanks.
31:50Cheers.
31:51Forget your score.
31:52Just focus on your fish, OK?
31:58Getting a nine from Adam was great.
32:00Really happy with that.
32:01Oh, no, I am.
32:02This is just my normal face.
32:04Miserable Scott, you know?
32:08I mean, I got above what I did last year,
32:10and I don't want to say I'm really happy, but I am.
32:13I was expecting a little bit more, you know,
32:15but I'm still happy with that.
32:17I appreciate what Adam has to say,
32:19but my focus now is on just really nailing the fish.
32:23Filleting fish now.
32:29The pressure is on for the chefs to deliver
32:31a banquet-worthy fish dish for Adam.
32:34The scores are tight,
32:35so any slip-up could result in an early exit
32:38from the competition.
32:38Attention.
32:44So this is just the lemon zest,
32:45which is going to go into the beurre blanc.
32:47I'm going to add really hot butter to it,
32:49and hopefully emulsify it.
32:51If I can deliver this next course
32:53and get to that halfway park,
32:55and I didn't last year,
32:56but I'm going to this year,
32:57I'm going to take it.
32:59So the title of the dish is The Champion's Belt,
33:02and the inspiration behind it is the movie
33:05Tommy's Honour.
33:06It's about a golfer,
33:07and he's from St Andrews, where I live.
33:09He was the first to win the Open?
33:10Yes, and created everything in history
33:12that St Andrews is to this day.
33:13I get so excited.
33:15Love it.
33:15So I actually have here,
33:16this is his winning edible scorecard
33:19that will be on the dish.
33:20So tell me about the dish.
33:21It is a golf course and all the elements of it,
33:25but as much as I can in food.
33:26A golf ball as bread,
33:28a golf tee with butter and crispy tarragon,
33:30and then the main showstopper is the lobster.
33:33So lobster ravioli,
33:34a lobster tail,
33:35and I've got some pickled fennel,
33:37some pickled carrots,
33:38which I'll make right,
33:39and then a beurre blanc sauce to finish with a bisque.
33:42And are you going to taste everything again and again
33:44and make sure the seasoning is good?
33:45100%, yeah.
33:47This is the soldomer butter,
33:49which I'm then going to place into the golf tee moulds.
33:59So I'm going to be peeling the shells off these langoustines.
34:03Even though I've got a high score on the starter,
34:06I'm not going to rest on my laurels.
34:07The title is Phone for the Recipe
34:10and the inspiration is a film called Limbo,
34:13which is shot in the Outer Hebrides.
34:15It's about a Syrian refugee, Omar,
34:17and he often goes to the BT phone box
34:20to phone his mum to get recipes
34:22because he feels homesick.
34:24So the dish I'm doing is a roasted Orkney scallop,
34:28and I'm going to season it with sumac, dill pollen,
34:30toasted nori,
34:31and that's going to sit on baba ganoush.
34:33There's a little kind of pickled vegetable salad,
34:34and then I'm making a curry sauce.
34:36And then on the side,
34:37we're going to wrap a langoustine and katafi pastry,
34:39deep fry it,
34:40and then have parsley emulsion, caviar,
34:42and smoked and cured egg yolk.
34:45It sounds like you've got your work cut out for you.
34:47Yeah.
34:50Oh, I'm not coming out of the shell, great.
34:54Skinning this fish.
34:57Making it look really nice and pretty.
35:00Your score was not the desired one.
35:02Just to not think about it, really,
35:04it might be the last course I'm cooking,
35:06so I'm just going to go...
35:07Let's not even say that stuff. Let's just do it.
35:08So the title of the dish is Falling In Love With You,
35:12based on Crazy Rich Asians.
35:14It's inspired by Gemma Chang.
35:15So her mother is half Scottish.
35:18It's one of my favourite films.
35:19Oh, I love it.
35:19I'm really the only one.
35:21Really, isn't it funny?
35:22Yeah.
35:22Got a lot of different ingredients here.
35:24Got some exo sauce going,
35:26really big brill.
35:27And yeah, making a dashi cream as well,
35:29and some fermented daikon noodles.
35:31How are you cooking the fish?
35:32So fish into the water bath,
35:35into the oven for a little bit,
35:36just to firm up the flesh on top.
35:38A little bit of gold leaf and caviar on top.
35:40You've not thought about pan frying it?
35:42I have, but I wanted to make it
35:44a bit more, like, delicate.
35:46OK, all right, sounds good.
35:53So heki's going to get filleted in a portion,
35:55and then I'm going to go put them in a brine.
35:59Rohan's fish dish takes inspiration from a movie
36:02set in a Scottish fishing village,
36:04and its lead character, Danny,
36:06is played by Peter Capaldi.
36:09How are you doing, Chef?
36:10I'm good, Andy.
36:10The inspiration came from the movie called Local Hero,
36:13and the dish called Danny's Catch.
36:15A businessman wants to turn this tiny little village
36:18into an oil refinery.
36:19The person come from abroad,
36:20and they wanted to capture the whole village
36:22for turning into the refinery.
36:24Yeah.
36:25So what are you cooking?
36:25So I'm doing the hik.
36:27I'm making a nampla salad,
36:28and then I'm going to do the barbecue
36:30of sweet corn, baby corn,
36:32and the charred spring onions.
36:33And on the bottom will be the Penang sauce.
36:35One of my favorite curries ever is the Penang, so...
36:38Pressure on now.
36:43Lobster ravioli filling,
36:45lemon juice, chaves, parsley,
36:47lemon zest, a cup of creme fraiche, tarragon.
36:52Right now I'm going to stir this.
36:53I'm going to add that liquid to it.
36:57Hannah's dish.
36:58She's doing a lobster bisque.
37:00She's doing a beurre blanc.
37:01Two sauces, I find that a little bit bizarre.
37:03I think it would serve her well to edit.
37:05But that was similar to her starter.
37:06Mm-hmm.
37:06It lacks depth.
37:08This is beurre blanc,
37:10and I'm going to add this butter and hope for the best.
37:15This is for the curry sauce.
37:16So it's like a homemade buddhavan kind of spice.
37:19I have fenugreek in it, cumin, curry leaves, turmeric, crushed chilli.
37:32I was 14 and my mum said I needed to get a part-time job, so I was interested in
37:37cooking.
37:37I always used to watch Gary Rhodes on the TV, so I loved him.
37:40He was probably the reason I got into cooking.
37:43So Ontario is a catering company that does lots of different things.
37:47Anything from some canopy functions to some private dining in someone's house.
37:53I literally question whether I'm good enough to do something all the time.
37:57And even winning a competition like National Chef of the Year,
38:01I won it, but then I don't shout about it.
38:04I never mention it to anyone.
38:05As soon as you think that you're, like, really good, it's like you're basically finished.
38:10Turn it up.
38:12Back in the kitchen, Ori is continuing the curry sauce to go with his Orkney scallop fish dish.
38:19That was langoustine stock.
38:20We're going to reduce that by half, add some cream and milk.
38:25What do you think?
38:26If this works, I see it being a ten.
38:29Right. For sure.
38:30It sounds wonderful.
38:35I am getting this ready to be backpacked and sous vide.
38:40Hopefully this works.
38:42Chilling out by the backpack machine.
38:44So he's going to go in the water bath and then he's going to roast it.
38:47Yeah.
38:47Just to firm up the outside, which, again, I don't truly understand at all.
38:53I'm just prepping the main tails, picking out the nicest parts.
38:57You all good, Jon?
38:58I'm good.
38:59I've got some exo sauce going, got some dashi cream sauce going.
39:03To his exo sauce, Jon adds oyster sauce and smoked sturgeon.
39:09And I'm just ready to give something that he might like to eat.
39:15I'm making the panang sauce with umid lemongrass galangal shallots and kaffir lime inside for the paste.
39:21I think pressure is a little bit higher because it's Adam's favourite curry now.
39:25Heat was, well, a potential issue with his first course.
39:28Yeah.
39:29There's heat in this dish too, which he got very excited about when he was talking about it.
39:32It needs to be for a banquet, not for himself.
39:37So this is parsley emulsion and this is for the top of the langoustine.
39:43Just making some quick adjustments here.
39:46I've got like a fish crackling because maybe more texture would be nice.
39:51You okay, Hannah?
39:52Yes.
39:53I think so.
39:54Wait till I'm making raviolis in five minutes time and then ask me.
39:59How's it all going?
40:00It's going, yeah.
40:01Got a last little push.
40:02This is the beurre blanc sauce and finished with lemon.
40:04It's super acidic.
40:06Yeah, I've got lobster bisque and beurre blanc on there.
40:10I do not like how much this bench moves.
40:14Hannah's beurre blanc, extremely acidic.
40:17I'm not too sure how it will marry both with the lobster sauce and the delicate ravioli.
40:22Got everything done but these raviolis.
40:25Just going to do the lamb plat dressing now.
40:28So godzai chilli is garlic, fish sauce, lemon juice and sweet chilli.
40:35Yeah.
40:37This is just the aubergine going into the shallot garlics and curry spices for the barbe ganoush.
40:42Geoff, how it's going?
40:44Yeah, going well.
40:44This is the curry sauce.
40:46The langoustine stock is the base as well.
40:49You happy with the acidity, Matt?
40:50Maybe a few more drops of lemon.
40:54They will go on the barbecue later.
40:56We're just going to make sure they're ready.
40:58Ori, you got the barbecue?
41:00It's on?
41:00Yeah, it's roaring hot, mate.
41:03Mmm.
41:06Is it going to look like a golf ball? Who knows?
41:09Da-da-da-da.
41:10Determined to nail the fish course, Jun re-thinks oven finishing his grill.
41:16You know how he recommended pan fly there?
41:18Yeah.
41:18Do you think you should change to that?
41:23Get away!
41:25And how's your fish coming along?
41:27I'm going to get it into the water bath around before I serve.
41:31But, you know, when you said, why can't you just cook it on the pan?
41:34It's just in my head now, so maybe it will happen, maybe it won't.
41:40I'm just going to try one.
41:42It's hard to think on your feet when you're like this.
41:50It was never my plan to become a chef.
41:52When I was studying in high school, my grades weren't too good.
41:55So I was looking for something else that was different, more physical, and also really challenges the mind.
42:02And I fell into cooking.
42:03My inspiration as a chef starts with my family, with my mother.
42:08She is the first person who got me into the kitchen.
42:12Getting to the banquet would mean so much.
42:15To be Scottish is an honour in itself.
42:18And to represent Scotland would be the greatest prize I could ever afford.
42:29You okay, man?
42:30Yeah.
42:30What are you going to do?
42:33I haven't really pan fried bro before, so I'm just trying something new.
42:37Super meaty.
42:38Oh.
42:45How are we doing, chef?
42:46Yeah, good.
42:47So am I able to taste your sauce?
42:49Yes, chef, definitely.
42:50Happy with the thickness, chef, yeah.
42:52Spice level?
42:53Spice level is, I just cut it down a little bit, because there's a lot of kick coming from the
42:58salad as well.
43:00Rohan's Penang sauce is delicious.
43:03Perfect amount of spice into it.
43:05Just has to get that fish cooked perfectly.
43:09It was the one dish that I was really hoping I wouldn't be first on, and I am.
43:14Hannah adds crispy tarragon to her golf course boards, along with tarragon butter golf teas.
43:22Ooh.
43:23Golf.
43:24St Andrews.
43:26I need you to put this in here and mix it, and then add some salt.
43:30Hannah, you have five minutes to the pass, please.
43:32Yes.
43:33That's your fennel dress, Hannah.
43:35Copy, thank you.
43:36Ori plates, pickled fennel and carrot.
43:39Fish is so delicate.
43:41One minute over, one minute behind.
43:43It's so important.
43:47How long do I have?
43:48You have two minutes to the pass.
43:50Can I have an extra minute, please?
43:51Of course.
43:51Lobster tails are topped with a lobster bisque.
43:54And then could you please pour that beurre blanc into the sauce jugs?
43:57Yeah.
44:00Completed with lobster ravioli.
44:02I'm working in ten seconds.
44:11Backpipes just make everyone feel very patriotic, don't they?
44:14Yeah, they do.
44:15So, the title of the dish is The Champion's Belt, and the inspiration is the movie Tommy's Honor.
44:20Shall we taste it?
44:21Yes.
44:34So, I can't eat this because of my seafood allergy, and neither can gin, for the same reasons.
44:40So, the lobster.
44:41Mm-hm.
44:41How you wanted it?
44:42I think so, yeah.
44:43It's how I would eat lobster.
44:46For me, the lobster tail is just slightly undercooked.
44:50I think either I need to change the bowl, because it's getting full.
44:54I think the task will be in a little broader dish.
44:57And the ravioli?
44:59You happy with the thickness of it?
45:00I think so, yeah.
45:01I did one before that was thicker, and I wasn't happy at all.
45:04I think the pasta could probably be slightly thinner.
45:06And you had a bisque in here.
45:08Mm-hm.
45:09Where is it?
45:10At the bottom.
45:11So, I don't think there's enough.
45:13With the two sauces, do you think two are needed?
45:16Do you know, I never thought of it as two sauces until you said the word two sauces to me
45:19today.
45:19I kind of always just think bisque using the...
45:21You've got a bisque in a bar blanc, that's two sauces.
45:24You're probably better going with a bisque, because then you're actually using the essence of the lobster, yeah.
45:29If you were to score yourself in this dish, what would it be?
45:31Do you know what?
45:32If it was absolutely perfect, like, I really want to give myself, like, a nine or an eight.
45:37Definitely an eight, I think.
45:39I'm going to go seven.
45:40I'm going to go for seven, Edwin.
45:41Okay, thank you very much, Edwin.
45:42I will let you get back to your fish.
45:48Under pressure.
45:49Next up is Ori.
45:51It's going to be a push.
45:52If someone's able to put my props onto the pass.
45:56Baba ganoush is plated, followed by a citrus-dressed carrot and fennel salad.
46:03What's in there, Ori?
46:05Langoustines and catafé pastry.
46:07Very cute.
46:07Up for the phoning home.
46:09God, I haven't seen one of those for a while.
46:11Ori, you have five minutes to the pass, please.
46:14Oui, chef.
46:14I just need to give the scallops rest in time, as well as this deep-fried langoustine.
46:19How did you do the scallops?
46:20Just seasoned, and then I'm going to finish them with dill pollen, sumac and nori.
46:26And a garnish of deep-fried curry leaves and puffed rice.
46:30Can you pass me that tray with the caviar on it, please?
46:34Cataifé-wrapped langoustine are topped with a parsley emulsion and caviar.
46:39That looks incredible, Ori.
46:41Cured egg yolk shavings.
46:44OK, Bax.
46:45Oren, you're due on the pass now, please.
46:47We... I'll be 30 seconds, chef.
46:48Currie sauce completes Ori's dish.
46:57The title of my dish is Bowen Home for the recipe.
47:01And the inspiration is the film Limbo, that's set in the Outer Hebrides in Scotland.
47:06Shall we go and taste it?
47:07Yeah.
47:08Can you take that one?
47:08Yeah, we can take this one.
47:23And you're cooking on the scallop?
47:25Yeah, I'm really happy with it.
47:26I think it's where it needs to be.
47:29Does the dish feel connected?
47:31100%.
47:32Good.
47:33Every mouthful you take is like this.
47:36Like it does.
47:37It tastes like everything should be there.
47:40And acidity-wise, because it's a very rich sauce, do you think you have enough?
47:44Yeah, after speaking to you earlier, I added a few drops of lemon to the sauce.
47:49The vadovan sauce.
47:50How is that tasting?
47:51Good. I love it.
47:52Very nice and delicate, yeah.
47:54Your baba ganoush, do you think you have enough depth of flavour in that?
47:58Yeah, I didn't want it to be overly spiced, just because I made it before and added a bit too
48:04much spice.
48:05I couldn't understand how that would come together with the sauce, but it really...
48:08Harmonious.
48:09Exceptional.
48:11You would have scored yourself on this dish.
48:12Go away.
48:13I go with an eight.
48:14Possibly a nine.
48:15I will go for eight.
48:16What do you think, Hannah?
48:17Ten.
48:18Ten?
48:24Hello.
48:25How did you find it?
48:26I gave you a ten.
48:27Oh, wow.
48:28Yeah, really nice delicate flavours on there.
48:31Yeah.
48:31How are you guys looking?
48:32Good.
48:33Our man here is up next.
48:34I need thoughts and prayers.
48:37And then a little bit of capers.
48:39Jun is next to plate, and he's decided to pan fry his grill.
48:44Can you help me just put some exo sauce on the plates, please?
48:48Fermented daikon noodles are plated as Hannah...
48:51A nice dollop.
48:53Yep, please.
48:54Divvies up exo sauce.
48:55I need to lay some gold leaf on top of this fish.
49:00On top of the fish?
49:00Yeah.
49:01Do you want me to try?
49:01Yeah.
49:02The exo is topped with crispy fish skins.
49:06My goodness.
49:08Jun, you have eight minutes to the pass, please.
49:10Yes, chef.
49:12It's the most pimp grill I've ever seen.
49:15Caviar adds a final opulent touch.
49:21You were seven minutes early to the pass there.
49:24The inspiration for this dish is Gemma Chang in Crazy Rich Asians.
49:28The dish name is called Falling In Love With You.
49:31Beautiful.
49:32Thank you so much.
49:45Are you happy with the way it's cooked?
49:47It's very well done.
49:48I like this kind of meaty fish.
49:51How's it cooking on your grill?
49:53Unfortunately for me, it's a little bit over.
49:54I think if you're going to do it in the pan,
49:57you just have to do it all the way in the pan.
49:58And your use of using sturgeon in your exo sauce?
50:01I wanted to have a little bit of that meatiness
50:04of the smoked sturgeon in that sauce as well.
50:07Nice saltiness is coming from the exo and the caviar base.
50:10And do you think adding gold to the fish does anything?
50:13I think it's visually stunning,
50:15but I think it really ties in the theme of what the movie is.
50:20Are you getting opulent luxury?
50:22Yeah.
50:23Gold leaf and caviar.
50:24Sort of.
50:25Gold leaf and caviar, yeah.
50:26If you were to score it, what would you score yourself?
50:28I want a seven or an eight.
50:30So one person will be leaving after the fish course.
50:33Do you think you've done enough?
50:34With a five, it's very difficult to come back.
50:37I'll go for eight.
50:38Eight?
50:38Yeah.
50:39For me, a seven.
50:41Oh.
50:41Yeah.
50:41I'm going to go on eight.
50:47How was that?
50:49It's all right.
50:50It was delicious, mate.
50:51That's all.
50:51The exo was unreal.
50:53Perfect.
50:53Right, we've got your fish to go.
50:55Yeah.
50:55That's me.
50:56Last of the least.
50:58Do you need props on the pass?
51:00Yeah, just this one.
51:01Birthday of Aberdeen.
51:02Oh, that's my dish.
51:03That's your dish.
51:04I took it.
51:06Rohan pan-fries his hake.
51:08We're just going to finish it with a butter.
51:10Old style, old school.
51:12Rohan, you have ten minutes to the pass, please.
51:14Yes, please, chef.
51:15He plates charred corn and spring onions.
51:18You're plating already.
51:19You're going to be early to the pass.
51:20Yeah, three, four minutes.
51:21Is that okay?
51:22Okay.
51:22You Scottish boys and girls have had your porridge this morning, haven't you?
51:26And dresses carrots and beansprouts with his nampla sauce.
51:29So if you can just put the peanuts on the top, please, Ori.
51:32And finishes with roasted peanuts.
51:35Do you say this dish is spicy?
51:37No.
51:37No?
51:38For you or for everybody else?
51:39Yeah, for everybody else.
51:57That's curry leaf and lemongrass oil in there.
52:00Ah!
52:01Tell me about your dish.
52:01What is it?
52:02It's inspired from a movie called Local Hero and a dish called Danny's Cat.
52:06I'll take this.
52:07Yeah.
52:08All right.
52:08You take the other one.
52:09Yeah.
52:10Yeah.
52:10Yeah.
52:10Yeah.
52:22So the fish, you happy with the cooking on that?
52:24Yes.
52:25It's very delicate fish.
52:26You know, if you work it slightly 30 seconds over, it's just going to dry out.
52:30Are you happy with the skin on the top?
52:31Yes.
52:32That's crispy enough for you?
52:33Yes, that's crispy enough for me.
52:34I think it's actually cooked really nice, but I don't think the skin's not crispy.
52:38He puts lemon juice on it at the end of the day.
52:40Yeah, I don't know why he did that.
52:42And how do you think the chilli is?
52:43I try to cut down a little bit of chilli in there.
52:46You think that's less chilli than the potato?
52:48I think I put it a little bit less now.
52:50Yeah, it's tasty.
52:51With heat, I don't do well with, so for me it's a little bit raw, but I think for other
52:55people, it'd be crap.
52:56And your vegetables, your charred vegetables?
52:59I wanted to give a little bit of earthiness to the dish.
53:01I'm not really sure you need the vegetables in the bottom of this.
53:03What would you give this dish?
53:04I would give them eight at least.
53:06I think a seven from me.
53:08I'm going to go an eight.
53:15Hi.
53:15Hi, Chef.
53:16How are you doing?
53:16Yeah, good.
53:17How are you doing?
53:18Yeah, good.
53:18How was that?
53:19Yeah, I think a couple of tweaks and it should be okay.
53:22So, an interesting fish call.
53:24I think three out of four did the storytelling pretty well.
53:28One needed a little bit more work.
53:29I want a ten so I can stay in it.
53:33I can stay in touching distance of you guys.
53:36So, where does that leave you in terms of scoring?
53:38You think...
53:39This is going to be very, very hard because they're really hungry to be here and they're all very different.
53:45Currently, Ori leads with nine points, Rohan and Hannah are on seven and Jun has five.
53:55Chefs, some excellent fish cookery from all four of you and some very beautiful links to the brief. Over to
54:03you.
54:03Hannah, for your dish, the champion's belt.
54:08I really loved the golf course presentation.
54:11The best part of the dish was the cooking of the lobster.
54:13The ravioli was a good shape.
54:16Perfect pasta thickness.
54:18I didn't get enough of the lobster bisque.
54:20You only put two spoons on there.
54:22I was worried about two sauces.
54:24The beurre blanc was the dominant one, but it was delicious.
54:28Refine the dish.
54:29Less is more.
54:30You're using the king of the ocean, so let it shine.
54:36Ori, for your dish, phone for the recipe.
54:39I really liked the inspiration.
54:42It hit the brief perfectly.
54:43Reminds us all to call our mums.
54:46The scallop was cooked perfect.
54:48The langusine wrapped in the pastry.
54:50I found it fantastic.
54:52If you're going to call it baba ganoush,
54:53I would have started them aubergines off from the barbecue just before popping them in the oven.
54:58I loved it and I wouldn't change a thing.
55:03Jun, for your dish, falling in love with you,
55:07I think you bought Crazy Rich Asians to the pass.
55:10It was opulent and very bling, exactly like the movie.
55:14I was very worried about your technique of sous-vide in the fish.
55:18However, my piece of brille was cooked really well.
55:22It was great.
55:24The egg sauce sauce was a revelation.
55:29Rohan, for your dish, Danny's catch.
55:32The heik was cooked very well.
55:34I would have just liked the skin to be crispier.
55:36The Penang sauce was delicious and had all the aromats I was hoping for.
55:40The biggest issue for me was the nampla salad.
55:44For me, it had too much chilli heat.
55:46It was very spicy.
55:49To the scores.
55:52Jun.
55:55I'm going to give you...
55:57A nine.
56:00Jun, I'm really happy that your dish came together for you so beautifully.
56:05Well done.
56:05Well done.
56:07Ori.
56:10I'm scoring you.
56:13A ten.
56:15That's my first ten.
56:16Oh, wow.
56:17That's amazing.
56:19Rohan.
56:21I'm scoring you.
56:24A seven.
56:26Rohan, the local hero is a favourite film of mine, but you didn't quite reach putting
56:31that story onto the plate.
56:33Hannah.
56:36I'm scoring you.
56:40A seven.
56:42So, it means Ori, you're in the lead with 19 points.
56:47And tied in second place are Jun, Rohan and Hannah.
56:53You are all on 14 points.
56:56So, we've had to go back to the canapé ranking.
57:01I can reveal that the person who was fourth in the canapé ranking...
57:08..was...
57:11Rohan.
57:11I'm so sorry, Rohan.
57:13..and it means you're going to be leaving us.
57:14We have loved having you in the kitchen.
57:17Your enthusiasm is infectious.
57:20For me, it was a privilege to taste four very good dishes.
57:24Well done, you three.
57:25Get some rest.
57:26You'll be back tomorrow to tackle these main courses.
57:30Congratulations, Rohan.
57:31Thank you so much.
57:33Nice to meet you anyway.
57:34Lovely to meet you.
57:34Thank you so much.
57:35Nice to meet you.
57:36Well done, mate.
57:39I told you it was...
57:40Well done.
57:43I got a ten.
57:44I'm so happy about it.
57:48It's been crazy, starting from such a low in the starter.
57:52For me to go on a very high high, it's very validating.
57:56To know that I am still in it.
57:57Even if it is just by the tooth of a nail, I'm so happy.
58:01I feel like I've won already.
58:02I'm here and I get to show my full money.
58:05I think it is a very close call.
58:07I shouldn't say I'm gutted, but I am.
58:10So it was my first ten I've ever given out on Great British menu,
58:13and Ori deserved it.
58:15He cooked flawlessly.
58:20Hannah, if you're going to be late, make sure it's worth it.
58:23She's struggling to get the ones out of the mould.
58:25Come on, come on.
58:55Would you go and get the ones out or leave you in the middle of the place?
58:57How do think she was the main choice?
58:57How do you feel for people to live in that family?
58:58Or do think she should own up yet?
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