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FunTranscript
00:04There's a traitor amongst you. I know it.
00:08Thomas of Carriage, Lady of McNeigh, the eyes of history are upon us today.
00:12I implore you both to vote with your conscience, for our decisions today
00:16will mark the fortunes and the future of this great realm.
00:19Mate, the food's coming. Are you all right?
00:22Yeah, I'm just doing the whole historical fiction thing.
00:25Why don't you take a seat?
00:26I shall take a seat in this throne.
00:28Today, the two best chefs from Central and the East of England
00:32will battle for a place at finals.
00:34Adopted Brummie Ash and Nikita from Derby
00:36have some award-winning flourishes,
00:39but which of these stars will be victorious?
00:43Two chefs still standing and it's too close to call.
00:46Oh, it's going to be like that all day. Yeah, I know.
00:49Both are award-winning, wildly creative,
00:52technically brilliant and exquisitely talented.
00:55Oh, my days.
00:56Ash has made her home in Birmingham, where she's owner and chef of Riverine Rabbit.
01:02I think it'd be really silly to go into today feeling confident.
01:06I think like a healthy dose of fear is perfect.
01:10And Nikita is from Derby and works as a private chef.
01:13I'm not going to stop running.
01:16I've just got enough adrenaline left in me to take me through,
01:19because Ash is fierce.
01:22Their movie-themed dishes have already been scored out of ten
01:24by mentor chef Spencer Metzger and Tom Shepherd.
01:29Nikita's fish course stunned Spencer.
01:32This is my first ever ten and a dish like that deserves it every single day of the week.
01:37But Ash's scores just got better and better across the courses,
01:40peaking with a show-stopping dessert.
01:44Ten.
01:45There is nothing more I can add to this dish to make it any better.
01:48There's barely a hair's breadth between them.
01:52I've got to change my pants straight after this.
01:54Which chef will pull ahead and impress Tom, Lorna and new judge Phil Wang,
01:59as well as one of the movie industry's top producers,
02:02and take one step closer to cooking at the banquet?
02:06This is wild. It's like being on a roller coaster.
02:10And I don't like roller coasters.
02:28First job is fish sauce and pork sauce.
02:31My brioche is mixing now.
02:32I just have to cook my heart out and hope that I can get those extra points that I need.
02:40I'm going to get this duck on the go, mate.
02:42Taking the legs off, getting them in the confit.
02:44I'm taking the bones, roasting them on the barbecue and then starting my jus gras.
02:48And then I'm getting onto my squash straight away.
02:50I'm going to be a blur the whole day to try and catch me.
02:55Hello.
02:56Hello.
02:56I love that you're so busy already.
02:59Yeah.
03:00How are you feeling Nikita?
03:01I'm feeling good.
03:02Ready for battle?
03:03Yeah, I was like really freaking out last night.
03:05Yes.
03:06But I made a prep list.
03:07How about you, Ash?
03:08You got a list?
03:09I was up quite late doing my long, very long prep list.
03:12I would love to keep both of you, obviously.
03:14Yeah, we'd love to keep both of us as well.
03:16It's stressing me out already.
03:17I was like, ah!
03:18But you're both so brilliant.
03:20May the road rise with you.
03:23I like a bit of fish butchery.
03:25I prefer it when I'm like, a bit calmer.
03:28Nikita fillets then brines halibut for her fish course.
03:3320 minutes.
03:34The slate is wiped clean and only the judges' scores today will count.
03:40Ash is gunning for those extra points by tweaking her squash starter.
03:44Last time I cooked all my squash exactly the same.
03:49Today I'm changing it up.
03:50I'm cooking in the Delica the same.
03:51Finishing on the barbecue.
03:53And now I'm making a puree with the crown prince.
03:56And I'm going to pickle up some red curry.
04:00Scrutinising the chef's dishes is head judge Tom Kerridge,
04:04whose credentials speak for themselves.
04:06Double banquet main course winner and holder of a total of three Michelin stars.
04:12What I'm looking for is really, really good quality, incredible chefs
04:17that come from this region cooking with heart and soul.
04:20And it's got a great history.
04:21I mean, we've had many central and east of England competitors
04:24that get all the way to the banquet before in Great British Menu.
04:27Joining him is Lorna McNee, not just a stellar chef,
04:31but the first woman to hold a Michelin star in Scotland.
04:35The central and east of England is always a strong region,
04:38so I'm really looking forward to what they're bringing us today.
04:40In fact, the beginning of the end has caught my eye.
04:43Sounds like it's going to be chocolatey rich
04:45and it's going to kill me very happily.
04:47And our brand new judge, a greedy gut so keen
04:50to secure the most food focused job on TV,
04:53that he wrestled Ed Gamble for it.
04:55It's comedian Phil Wang.
04:58Phil Wang here with your weekly food forecast.
05:01We have mussels coming in from Scotland, beef coming in from Northern Ireland.
05:08In Wales, we have a 90% chance of lamb.
05:12Sorry, 100%.
05:13In London, we have high pressure, just high pressure,
05:17quite difficult living there.
05:18In the central region, there's a big region, big flavours, big portions, hopefully.
05:24Back to you in the studio.
05:27Ash sweats down Crown Prince squash in vegan butter for a puree.
05:35I'm just going to pickle up my red curry quick.
05:37This is wild.
05:39I've never experienced anything like this.
05:41I know.
05:42It's like being on a roller coaster.
05:43I know, and I don't like roller coasters.
05:46I like at all.
05:47I need nutmeg.
05:49I'm going to up the flavour in this one.
05:51Nikita's onto a potato foam for her starter.
05:54It's not so much different as it is more of things.
06:00It's been exciting, Tom, this week.
06:02I have witnessed some of the best cooking I've seen at Great British Menu.
06:05That's a hill I'm prepared to die on, Tom Kerridge.
06:08Mate, that is a statement.
06:09We had two veterans in this week, Spencer Metzger and Tom Sheppard.
06:13Two of the most recent winners, but arguably also two of the best chefs
06:17to have come out of that Great British Menu kitchen.
06:19Yes, both of them gave their first ten.
06:21Oh, my God, this is going to be great.
06:23So, we've got a new palette in the chamber this year in the shape of...
06:27I love Phil Wang.
06:28In the shape of a Phil Wang.
06:29In the shape of a Phil Wang.
06:31Yeah, yeah.
06:31Hey, Phil Wang.
06:32He's brilliant, and he's very hungry.
06:35He is, and his love of food is massive,
06:37and he's also there to ask the questions of me and Lorna
06:40about how they made it.
06:41Probably more important, Lorna.
06:43Yes.
06:43Yeah.
06:46Nikita laminates her brioche dough,
06:49then preps a pork tomahawk for her mane.
06:53I just want to make sure there's not too much excess fat.
06:56Like, we want some for flavour.
06:58Hopefully I'll cook the chop correctly this time.
07:01Gorgeous, eh?
07:02You are loved.
07:04Ash's monkfish will cook low and slow on the barbecue.
07:08The beauty of this is I can take it off, let it chill out,
07:11put it back on, take it off.
07:13She'll baste until service with a caramel fish sauce.
07:16You've had your barbecue there all week.
07:18Look, I am South African.
07:20It's a past time of ours.
07:23Good morning.
07:24I'm trying to work out why you're walking so slowly.
07:27We're allowed to move the fringe in.
07:28Phil walks really slow.
07:29You were worried if you walked any quicker it would, like,
07:31blow it out of the way, like your head out of a car window.
07:34That's the one.
07:34Welcome to the judging chamber, Phil.
07:36It's lovely to be here, Tom.
07:37What an honour.
07:38Obviously both of you have dedicated your lives
07:40to perfecting your skills in the kitchen.
07:42I've dedicated my life to perfecting my skills at the dining table.
07:46I've been chatting to Andy.
07:49She has been blown away by the level and the quality of the food.
07:52It's always quite strong in the central region, isn't it?
07:54Really looking forward to it, actually.
07:55I think we are in for a very, very good week.
08:02Spencer had some critiques about my starter.
08:04My crumble was a bit sandy.
08:06I've roasted off some pumpkin seeds.
08:08I don't know why I didn't think of that before.
08:09It's literally a squash dish.
08:10I'm going to incorporate some more of that base crumb into it.
08:13A little bit of maple syrup to sweeten it.
08:16Nikita strains her fish head curry-inspired sauce.
08:20The juice of the aubergine and the okra that's cooked in it,
08:23I want that all in the sauce.
08:24To elevate it, I cook it separately.
08:26But I still want the flavour infused through it.
08:30Her longest process is the onion brioche for her starter.
08:34I just need to get it in to prove, like, yesterday.
08:38Like, literally?
08:39Literally yesterday, yeah.
08:40That would have been good.
08:43Oh, it smells great in here already.
08:45How are you getting on, chefs? You feeling good?
08:47Feeling lots of things.
08:48I've come to talk to you about your canapé.
08:50It's your calling card.
08:51You want to start as you mean to go on.
08:55So make sure you execute, execute, execute.
08:57The chefs now focus on their first course,
09:00which, like all the courses, will be judged blind.
09:03Yours is nice and easy, actually, isn't it?
09:06It's very complex, actually.
09:07To play, I mean.
09:08In flavour.
09:08It's very complex in flavour.
09:10In flavour.
09:10Yeah, yeah.
09:11You were smart.
09:13I was not.
09:15Helping the judges score the dishes
09:17is an acclaimed film producer, BAFTA winner
09:20and Oscar nominee, Alison Owen.
09:23Hi.
09:24Hi there.
09:25Good morning.
09:26Saving Mr Banks, Elizabeth and Shaun of the Dead
09:29are amongst her extensive list of box office hits.
09:32How are you?
09:32Thank you, I'm good, thanks.
09:34Do you love food?
09:34That's got to be the first question.
09:36I am your girl for the food.
09:39What do you like?
09:39I'm definitely Natalophile.
09:41And British food, I do like good British food done well.
09:43Well, you're on the right show for that.
09:44Today should be a wonderful journey.
09:46We've got chefs from the central and the east of England
09:48that are cooking fantastic dishes,
09:50so you should be in for a super treat.
09:53Can't wait.
09:54Alison, you're a film producer,
09:56highly celebrated, BAFTA winning.
09:58What would you say is a producer's role
10:00in the filmmaking process?
10:02Different producers specialise in different things.
10:04Some producers are real money people,
10:06some people are more creative.
10:07I think I span pretty much everything.
10:10I definitely like self-generate things.
10:12So I'll read a book or an article in a newspaper
10:15or hear an idea and think,
10:17yeah, that'll make a good movie.
10:18So then it's my job to kind of get that show on the road.
10:21How long does it normally take then from a project,
10:23from your original idea from start to a movie being made
10:27and then released?
10:28I would say the shortest is probably about two years.
10:31Right.
10:31But it can often take people, you know, nine or ten years.
10:34It's not just like a bit of a whim that something that happens,
10:37it is completely committed to something that takes so long.
10:40Yes, you sort of learn that actually.
10:41As a young producer, sometimes you take things on as a bit of a whim
10:44and think, oh, I'll try that out.
10:46And then three years down the road you'll think,
10:48I should have thought more carefully about this.
10:55Nikita's tartlets are baked and Ash's venison tartare is mixed with fava bean miso,
11:00aged soy and chives.
11:04You have six minutes to the pass, Chef.
11:07Yes, Chef.
11:08Six minutes for your canapé.
11:09Is everything behaving so far?
11:11Mostly.
11:12The tarts are filled with chicken liver parfait.
11:16As Ash wraps venison tartare in shiso leaves.
11:20What is that second thing that goes on the parfait, Nikita?
11:23It's a sherry vinegar reduction.
11:26Topped with chicken skin, dusted with chat masala and surrounded by apple pearls.
11:31People keep trying to tell me that it's just like service.
11:33Not one similarity whatsoever.
11:35Two minutes now, Chefs, two minutes.
11:37Got it.
11:37I actually think I'm going to be a bit early.
11:39I'm ready when you are, let me know.
11:41Nikita finishes with thyme flowers.
11:44Oh, this is so hard when you're shaking.
11:48Ready.
11:53Would you like to send your first course?
11:56Yeah, thank you very much.
12:04Hello, thank you.
12:07Wow.
12:10To start, we have chicken liver parfait tartlet,
12:13sharp masala, green apple and sherry vinegar.
12:16Mmm.
12:17Mmm.
12:21Crunchy, sweet, savoury.
12:23It's got a bit of every kind of sensual kick, hasn't it?
12:26Yeah, I loved that.
12:27That was really, really well-balanced, fantastic start.
12:29Gets you excited.
12:30It's like a preview of every flavour that's about to come.
12:33Mmm.
12:33It just ticked every box.
12:35But it didn't make me go, that's amazing.
12:38It just worked.
12:39I feel like my mouth's still watering from it.
12:40I thought Tom described it exactly right.
12:42It's like it had a little bit of everything.
12:44But it didn't quite crescendo.
12:46It was a little bit like what I just said about my own job.
12:48It was Jack of all trades.
12:50Next up, we have diced venison loin with fava bean miso,
12:54black vinegar and aged soy dressing,
12:56wrapped in a purple shisho leaf.
12:58That looks amazing.
13:04See, now that doesn't tick every box,
13:08and although it lacks texture and crunch,
13:10it makes up for everything else in big, punchy flavour.
13:12It's very fresh.
13:14Mmm.
13:14For being something that would be quite rich with that,
13:16you know, diced venison loin and stuff like that.
13:18I thought maybe the miso flavour could come out a little more.
13:21It did its very single thing, which is being very meaty.
13:24It sort of did what it said on the tin.
13:25But, yeah, I wouldn't be reaching for a second bite.
13:29Lift up which one we think's the best.
13:37Absolutely knacky.
13:38Yeah, I know, right?
13:40That's a 3-1 victory to Nikita.
13:42Next up, the starters.
13:45Ash will serve first.
13:47Squashies are done.
13:48I'm going to rest them so they, like, firm up a little bit.
13:51Barbecue them at the last second.
13:52Well, everything's happening at the last second.
13:55OK, the first of our two starters coming our way,
13:57which are both plant-based, is called Elevation.
14:00Slow-cooked and barbecued Delica squash,
14:04puree of crime Prince squash,
14:06and pickled red Curie squash.
14:08Vadovan Vellute, pickled shallots,
14:11and a British grain and pumpkin seed crumble.
14:14And this dish celebrates Birmingham-born screenwriter,
14:17producer and director Stephen Knight,
14:19famous for his cinematic celebration of Brummie characters
14:22from humble beginnings on the streets of Birmingham.
14:27I want the squash to be the hero.
14:30Of course, I've already got the Vadovan.
14:32That's got, like, 14 different spices in it.
14:35Ash blends crown-print squash.
14:37It's one, like, a nice, really silky texture
14:39that bolsters the squash taste, basically.
14:43I'm going to leave that for a minute.
14:46Hey, Chef. Hi, Andy.
14:48What was your feedback from Spencer? You got a seven.
14:50Kicking myself that I didn't think of it before.
14:52So I cooked my three squash all the same way.
14:55Yes.
14:55This time, I'm going to be more dynamic.
14:57I'm cooking one squash the same way I did.
15:00Yep.
15:00Another's going to be pickled, nice and crunchy.
15:02Yes.
15:02And the other one is a squash cream.
15:04He loved the sauce. I'm keeping that.
15:07She checks pickled red curry squash.
15:10I'm really happy with that.
15:11I wanted to have, like, a nice bite to it.
15:13Pickley, cos that's Spencer noted, like,
15:15could have been more pickley vibes.
15:17I'm hoping he really packs a punch in that flavour,
15:19cos I just find squash can be a little bit flat sometimes.
15:22If it's clever and put together well
15:23with lots of other flavours added to it,
15:25if the chef can enhance humble ingredients like the theme.
15:31Alison, are you familiar with Stephen Knight's work?
15:33I am indeed.
15:34Stephen has become very well known for,
15:36as Tom just said about the squash,
15:38elevating humble ingredients into something really special.
15:41And he's a fantastic storyteller.
15:44Just breaking up these pumpkin seeds.
15:47To kind of, like, give it a little bit of more pumpkin flavour,
15:51nuttiness, like, less sand flavour, apparently.
15:55You have five minutes to the pass, Chef.
15:58How are you feeling?
15:58Thank you. I'm good, thank you.
15:59First, roasted, delicate squash.
16:02New squashies all looking very cared for.
16:05Let me know if you need anything, mate.
16:07Thanks, mate, I'm all good.
16:09Gently curried vadovan sauce.
16:11Lovely.
16:12It's got a bit more air in it, Andy.
16:14Right.
16:14Um, can you roll these up?
16:16Yeah.
16:17Just have a look at what, like that.
16:19Yeah, sound.
16:19That looks amazing.
16:20Those little rolls, is that the new pickle squash?
16:22That's the grid curry ship.
16:24Pumpkin seeds and British grains crumble.
16:27Pureed crown prince squash.
16:30Isn't it interesting?
16:30It looks more fulsome, doesn't it?
16:32Yeah, and it's got so much more, you know, like height differences.
16:35With fried curry leaves and pickled shallots.
16:40That's time, thank you, Ash.
16:42Coming up.
16:42Lovely.
16:43Bang on time.
16:45Ooh.
16:45Does look a lot nicer, doesn't it?
16:46Look at that.
16:47Looks all right.
16:48Thank you very much.
16:49Appreciate it.
16:55All the changes looked amazing.
16:56Yeah, I'm very stoked.
17:15Not worried about flavour any more, are you, mate?
17:18No, definitely not.
17:19But proper comes through.
17:21Loads of different exciting flavours that are hitting my mouth in there.
17:24There's spice, there's acidity, there's a lovely little crumb kind of texture.
17:28But the one thing that I really love is the actual big chunk of roasted squash.
17:32It's delicious.
17:33It's really delicious and so comforting.
17:36It feels like a real comfort food.
17:37Yeah.
17:38Very warming and hugging, isn't it?
17:39I think the attention to texture is really clever as well.
17:42With the seeds and the curry leaf and the pickle on top.
17:45The nuttiness from the pumpkin seeds is really good as well.
17:48I think it's absolutely delicious.
17:50I'm having difficulty stopping to talk.
17:53It's beautifully done.
17:55Super delicious.
17:56It's taken humble ingredients and made them very, very exciting.
17:59It's humble, but it's light, it's warming, it's hugging.
18:03I think it kind of has everything that you would want.
18:05Good start, that.
18:06Mm-hm.
18:10Nikita's next, and it's the moment of truth for her onion brioche.
18:16Thank God for that.
18:17So, next dish up is ploughing the fields.
18:20It is Jerusalem artichoke and caramel puree, topped with pickled turnip and roasted Jerusalem artichoke, sourdough croutons and potato foam,
18:29served with a laminated onion brioche glazed in yeast extract and maple syrup.
18:33This dish celebrates War Horse as the lead actor, Jeremy Irvin, was born in Cambridgeshire.
18:39In the film, he trains the horse to plough the land for the turnips, so this dish heroes root vegetables.
18:45You started off with a seven for your starter.
18:48What did Spencer make of it all?
18:49So, he loved the bread but thought it could do with the glaze, so I'm adding a yeast extract and
18:53maple base.
18:53Lovely.
18:54And then I'm toning down the sweetness a bit and the caramel.
18:56And I didn't want to change the potato because without practising it's too risky.
18:59Yes.
19:00So, I'm just upping the flavours in it, so more nutmeg, more pepper.
19:03So, pushing it so it's got a bit more body.
19:05Yeah, a bit more set powder, exactly, yeah.
19:06Laminated onion brioche.
19:08You haven't even got to say what it's glazed in.
19:09That's already got me going, yep, thank you very much.
19:12I'll have that.
19:13Again, it looks like quite a warming dish, quite a comforting dish.
19:15Root vegetables really suck you back into where food comes from.
19:19And if the chef can get this right, serves with a bit of brioche, sounds great.
19:25She prepares pickled turnips and aerates potato foam.
19:30This was such a good bit of advice.
19:33And she adds a maple syrup and yeast extract glaze to the brioche.
19:38Ooh, look at the bread.
19:40Really happy with the glaze on that.
19:41Don't they?
19:42Super Spence.
19:43Alison, how did you get into the film production industry?
19:46I sort of left college at just the right time, when the film industry was sort of exploding in the
19:51early 80s.
19:52So when I left college, I sort of hustled around and I got a job working in music videos.
19:57Very quickly worked up to producing them, and from there I was able to start talking to directors and agents
20:03and developing film scripts.
20:04And of course your first big hit was Elizabeth with the Cate Blanchett.
20:09Is this something that draws you to that historical genre?
20:13I love historical films and I like them when they're about real people like Elizabeth and I like them when
20:16they're fictional.
20:17People always say, is it a real buzz when the film's released?
20:19But for me the buzz always comes on the very first day of filming.
20:23When it's a historical film it's the nearest you'll ever get to come back in a time machine.
20:27You have five minutes Nikita.
20:29How are you feeling?
20:30Good.
20:31Caramelised Jerusalem artichoke puree is first.
20:36Roasted artichokes.
20:38Next, pickled turnips.
20:40Are they the little croutons?
20:42Yeah, I want to be generous with them because they're just such a good crunch.
20:46I just need to foam and dust.
20:47You just watch you do it then?
20:49Yeah, just stand here and look pretty.
20:50How's that foam Nikita, you happier with it?
20:53I am, it's got a bit more body and yeah, more flavour.
20:56What are you dusting it with?
20:57Set powder.
20:58Oh nice.
21:03Lovely, you're one minute early Nikita.
21:08Service please.
21:23I'm finding this very, very exciting because I already liked the sound of the caramel puree
21:27and the maple syrup and this looks just like a little cinnamon bun.
21:31And this looks like a real patch of grass.
21:33This is awesome.
21:33Yeah.
21:43The brioche, the intricacy, the work that's gone into that, the texture on the outside, the crunch is fantastic.
21:51You could have just served me that and it's a great, great, great starter.
21:56It's absolutely delicious.
21:58I love this so much.
21:59There's so many different elements that all come through but all sing together.
22:03It's really, really warm.
22:05Really, really warm.
22:05It makes me smile.
22:06Yeah, it's a real triumph.
22:07I don't think I can fault it.
22:08I disagree slightly.
22:10I think the onion brioche is really good.
22:12And as you said, really nice crunch on the outside and the soft inside I think is really, really good.
22:16I'm not a fan of the pot on the side.
22:18I like the textures.
22:20I don't think there's enough acidity.
22:21It all depends on where you aim your spoon because you can get one mouthful that's very different to another
22:27mouthful if you don't get the bit of crunch.
22:29I've got a couple of spoonfuls that are too rooty and too leaden.
22:32I find that potato foam really gloopy and really sticking to my lips and I don't like the texture of
22:37it.
22:37If I ate all of this as a starter I'd need to go for a lie down before I even
22:41got to the main course.
22:42Well, sadly we've got fish, mains and dessert to go yet.
22:46No sleeping for you just yet.
22:51Fish is next.
22:53No time to stop, is there?
22:55It's just like...
22:55Next!
22:57Ash continues to baste monkfish with caramel fish sauce and is taking a risk with one of her other elements.
23:04Yeah, I'm doing my sauce like an absolute ****. I'm doing it at the last second.
23:09It's nicer when it's just done, so keep me in your thoughts and prayers.
23:13Our first fish dish of the day is silver screen solstice.
23:18Barbecued monkfish, buttermilk beur blanc, spiked with green chilli and lime, black garlic oil, cauliflower and black garlic puree and
23:26caviar to finish.
23:27Ooh la la.
23:28This dish honours the electric cinema in Birmingham.
23:31Until its closure in 2024, it was the oldest working cinema in the UK, first opening its doors in 1909.
23:38The monochromatic feel of this dish is mirrored in the decor of the Art Deco cinema.
23:42Alison, have you ever been to the electric cinema in Birmingham?
23:45I have been to the electric cinema and in fact we had a screening there once of a television film
23:50that I made in Birmingham.
23:51It's the only thing I've ever shot in Birmingham, which was called Toast, which was Nigel Slater's story.
23:58So you have good memories of the electric cinema?
23:59Yeah, really good memories. Beautiful cinema. Really beautiful.
24:01So I didn't know it was closing and that makes me quite sad.
24:04You got an 8 for this delicious dish. I did, yeah. What was Spencer's feedback for you?
24:09He did mention maybe adding another veggie element or something pickly to it.
24:13Yeah. I'm not doing that. I'm sticking to my guns on this one.
24:16Stick to your guns, because that balance is really key actually.
24:19It's on a knife's edge.
24:20The fish is done. Carver, not at the last second, but towards the end of the last second.
24:26I'm going to heat this up really slowly.
24:28She warms cauliflower and black garlic puree.
24:30The worst thing that could happen to me is that it catches.
24:34Adds green chillies to the buttermilk beurre blanc.
24:36You know what, I think it's there.
24:38Before warming through and adding lime juice for acidity.
24:43Chef, you have five minutes to the pass.
24:45Yes, Chef, thank you.
24:46Ash's monkfish is rested and ready.
24:49You happy with the croissant?
24:51Yeah, really stoked.
24:52I love how much you love your monkfish.
24:55OK, let's get this going.
24:57Did you make any changes to this one?
24:58No, you know what, I just stuck to my guns.
25:00I believe in it.
25:01That's the most important part.
25:03Cauliflower and black garlic puree is first.
25:05That puree looks so silky.
25:08Thanks.
25:09Buttermilk beurre blanc with green chillies and lime.
25:12This dish feels so luxurious to eat.
25:15Yeah, it is a touch of luxe, isn't it?
25:17One minute to the pass, Chef.
25:18Might just need one extra minute.
25:20I just want to be really careful here.
25:21Get it absolutely right, definitely.
25:24Not stressful at all.
25:26Barbecued monkfish glazed in a caramel fish sauce.
25:29Oh, and then there's the caviar, of course.
25:32Lastly, black garlic oil.
25:34I didn't really want to offer to do this part, so...
25:37Yeah, I wouldn't have let you.
25:39Especially with your shaky little hands.
25:41OK?
25:42OK, let's rock and roll then.
25:45The dish is presented on film canisters.
25:49Mighty fine.
25:50As it sits is how the judge is going to receive it right.
25:53Thank you very much.
26:09Wow.
26:09The black and white thing is really coming through, isn't it?
26:19I feel like there's lots of elements of flavour in there that want to come out,
26:22but I'm not really getting them.
26:24Yeah, I don't know really.
26:25It's just, it's not really speaking to me.
26:26Am I wrong?
26:27I mean, the word on there, it says spiked with green chilli and lime,
26:30and there's a spike, there's a little punch, there's a little jab
26:34of that kind of heat that comes through that raw green chilli kit.
26:38I love the sauce.
26:38I think the sauce is the best thing about the dish.
26:40It's fantastic.
26:41The sauce, I also think is absolutely amazing.
26:44I really, really like it.
26:45As you said, it says spiked, and it's exactly what it is.
26:48It's really nice.
26:49How fascinating.
26:50Yeah.
26:50I thought the sauce was exquisite.
26:52I found the puree a little bit too much,
26:56because it felt a bit intrusive.
26:58My issue is probably the barbecued monkfish.
27:00Mine is slightly overcooked, it's not hot enough,
27:03and it hasn't got enough barbecue flavour.
27:05I agree.
27:05I got a couple of really nice bits of barbecued monkfish
27:08that the flavour came through, but other than that, it was overcooked.
27:12But monkfish is hard to get right, because it's such a meaty fish.
27:15If you go a little bit that way or a little bit that way, it's wrong.
27:18This is just a tad to have done, I think.
27:21The appearance is fantastic.
27:23The black and white look, I thought was really well achieved.
27:26In terms of sticking to the brief, I don't think you can do much better than that.
27:29I genuinely believe this is a great dish in the making.
27:32The first edit of something fantastic.
27:37Nikita adds fermented chilli sambal paste to cucumber, green mango and shallots.
27:43This is the bit I was most worried about, because it's fiery.
27:46Like, properly fiery.
27:48I don't know how Lorna is with spice.
27:53Spicey.
27:55Have you noticed I hate stopping?
27:57All chefs hate stopping, don't they?
28:00Nikita's next with her dish, Draft of Living Death,
28:04inspired by Jim Broadbent, who plays Professor Slughorn in the Harry Potter films.
28:10It is a pan-fried halibut with fish head-inspired curry sauce,
28:14garnished with fried okra and baby aubergines,
28:18served with a cucumber and raw mango sambal salad
28:21and stuffed chilli and with liquid luck, a lime leaf oil.
28:28These are my chillies for my fish dish,
28:29and I'll stuff them with the coconut filling
28:33and then batter and fry them.
28:36And what is your score for this, Nikita?
28:37I scored a ten for this.
28:38The first ten that Spencer Metzger has ever given out on a British menu.
28:42I mean...
28:42That's, yeah.
28:43Are you making any changes?
28:45I am not making any changes.
28:47Good.
28:47So, execute, execute, another ten, thank you.
28:50That would be nice.
28:52Okra is deep-fried to give the dish texture.
28:56We are in our cooking style.
28:58It's pretty polar opposite.
29:00Yeah.
29:01Filleted halibut is fried in butter and curry leaves.
29:04Mmm.
29:05Smells so good.
29:07Fried okra and aubergine are first.
29:11Next, pan-fried halibut.
29:13Ooh la la.
29:14Micro purple shiso leaves.
29:17You've got nine minutes, chef, but you're looking...
29:19I'm gonna be early.
29:21Fried chilli stuffed with coconut potato and spices, top sambal.
29:26Say when.
29:28Like there.
29:29And fish head curry sauce is bottled.
29:37Send it, chef.
29:38Service, please.
29:38Say the word.
29:49All of it, yeah.
29:50Mmm.
29:51That's a bit scary.
29:51Ahhh.
30:01It's spicy.
30:02But I likey.
30:04It's like, it's hot.
30:06But I love it.
30:07That sauce.
30:08Oh, I love that sauce.
30:10Guys.
30:11I think the fish is perfectly cooked.
30:14The halibut is exquisite.
30:15It's really delicious.
30:16I love halibut.
30:17Anyway, it's probably my favourite fish.
30:18And this has really done well.
30:19My halibut actually was a little bit overcooked, I think, because it sits there with the lid on.
30:23I think the flavours are great.
30:24I do think that the heat is maybe ever so high if you eat a lot of the sambal and
30:30a lot of the stuffed chilli.
30:31The chilli's a little bit too hot for me, but kind of delicious.
30:34So, yum.
30:35I really like it.
30:36I think it's really good.
30:36I think when you get everything together, I think it balances everything really well.
30:40It doesn't quite work as a complete dish just yet for me.
30:44But that might be my fault, because I didn't put all the things together properly.
30:47No, I mean, I sort of admired the ambition of the theatricality.
30:50But if it's a performance, I want to watch the performance and not feel that I have to participate in
30:55it and try and get it right.
30:56You don't like audience participation.
30:58No.
31:03Nikita will serve her main course first.
31:07Oh, my days.
31:09She sears pork chops, adding butter and curry leaves, a stage she missed out when she last cooked it for
31:15Tom Shepard.
31:16That is just the love. I didn't get to give it yesterday.
31:20I'm so happy I get to give it to it today.
31:24It's in. I've given it the love.
31:26Hello, darlings.
31:27Hello, Andy.
31:28Hello.
31:28Hello, Miss Alison Owen.
31:30Hello, Miss Andy Oliver.
31:31Welcome.
31:31Welcome.
31:32Hello.
31:33Still got a tingling in my mouth of heat and chilli and warmth.
31:37A little dancey palette.
31:38Some really interesting and delicious food.
31:41Very, very good morning.
31:42Interesting detail in these dishes, Lorna.
31:44You can really see the personalities of the chefs coming through in them and just certain little notes of ingredients
31:48that really help enhance everything and have that flavour throughout.
31:52I think it's really interesting.
31:53And how are you feeling, Mr Wang?
31:54That chilli is riding really nice in my mouth right now.
31:57I'm feeling very happy.
31:59A lot of boldness in the choices being made.
32:01I think it's a really, really good week.
32:03Alison, how do you feel the chefs are connecting to these stories they're trying to tell?
32:06Yes, it's funny.
32:07You can actually see the comparison between dishes and drama films.
32:11Some of the dishes are more like an ensemble movie where every ingredient is working together with the others to
32:17create the whole and others are much more like a great starring vehicle where one performance is taking over the
32:23dish.
32:23What makes you choose a script?
32:24I always choose a script if it really speaks to me personally.
32:28If it comes to fruition, it's something that I would go across the street and pay money to watch.
32:32Yes, it's about just making you feel something.
32:35God damn it.
32:35God damn it.
32:37These dishes are definitely making me feel something, Tom.
32:40I'm really excited by these chefs.
32:41From the canapes onwards, it's been, you know, great cooking, good ingredients, big flavours.
32:46Super excited for the afternoon.
32:48Before Ash gets on with her main course, she rushes to set tempered chocolate for her dessert.
32:55Be very gentle and don't rush it.
32:57Messy job this.
33:00Time will tell.
33:04Onto her main course and Ash refines duck fat, jus gras sauce.
33:10It's basically there.
33:11I'm adjusting the seasoning now.
33:13Nikita's centrepiece, a braised pork cheek pie with chak masala, comes out of the oven to rest.
33:20Almost dropped my pie, Ash.
33:23Almost, but didn't.
33:24Ashie's first heart attack today.
33:26Hey chef.
33:27Hiya.
33:28It's the big one.
33:29Yeah.
33:30How much did you score for this?
33:31I scored an eight.
33:32An eight for dinner at Pemberley.
33:34The best part of the feedback is that he said it had a ten in it.
33:37Yes.
33:37My pie was a bit wet.
33:39I've tightened up that mixture.
33:40Yep.
33:40Still keeping the flavour.
33:42And then I just need to cook my pork correctly.
33:45You just need to cook your pork right.
33:46And that's it.
33:46And I've cooked pork a billion times.
33:48And they've been perfect.
33:49Of course you can do it.
33:50Our first main course today is called Dinner at Pemberley.
33:54And it's a roasted pork tomahawk, barbecue pork belly, pork cheek pie, sweet corn chef dough,
34:01spiced carrots, cabbage, potato petty, green chutney, served with a pork and Madeira sauce.
34:08And this is supposed to be a romantic dinner celebrating period drama Pride and Prejudice,
34:12starring Keira Knightley and Matthew McFadyen.
34:15The iconic house of Mr. Darcy Pemberley House was filmed at Chatsworth House in Derbyshire.
34:21Love a bit of pork.
34:22Me too.
34:23That sounds like a lot of pork is coming our way.
34:25Oh, right up my street.
34:26This is literally a cheeky pie.
34:27A cheeky pie.
34:31This is the carrot masala.
34:33Yum.
34:33That just needs to go in the oven.
34:35She fries sweet corn and potato pettis.
34:38It's nice and crispy.
34:39And carves her rested pork chop.
34:41Hey.
34:43I cooked the pork nicely.
34:48All right.
34:49It's the big one.
34:51That was scary.
34:53Potato pettis, masala carrots and hispy cabbage are dished up.
34:57Five minutes to the past, Chef.
34:59Oui.
34:59How's your pork?
35:00Pork is perfectly cooked.
35:02Yes.
35:02First green chutney, sweet corn chef dough, topped with fried curry leaves.
35:08Can you get that sauce boiling?
35:10Yeah.
35:11And then you know.
35:12I know the draw.
35:14Next, slices of barbecued pork belly and pork chop.
35:19Ready to go.
35:22Oh, it looks great.
35:24Look at that.
35:25Finally, a pork and Madeira sauce.
35:29Okay.
35:30Service nice.
35:32Come and grab the draw.
35:33Oh.
35:33It's about to say.
35:34Oh, my goodness.
35:36The pie.
35:37That would have been so funny.
35:39Okay.
35:42In through the nose.
35:58We're just going to have to go messy, I'm afraid, guys.
36:07Tomahawk's perfectly cooked, with a bit of pinkness going through it.
36:10So tasty, so flavourful.
36:12I'll tell you what my favourite part is, is the pork belly.
36:14I think it's very, very good.
36:15I love the seasoning on the outside.
36:16It's got a nice saltiness to it.
36:17The texture of it's perfect.
36:19I love the spicing on the carrots.
36:21The kind of freshness that the chutney brings and the cabbage as well.
36:25I'm not overly keen on the potato.
36:27I love the South Asian flavours that run through the whole thing.
36:31It's subtle, but it really, really works.
36:32It's a really wonderful, beautiful take on a roast pork and a pork pie.
36:37Downfall is it when you're cutting the pie that it is a bit of a mess.
36:40I think it would be very difficult at a banquet to give everyone their fair share of pie.
36:43But as far as the pork goes, it's delicious.
36:46You've got classic flavours.
36:47You've got cabbage, carrots and roast pork, but actually it's elevated into something new.
36:52People want the same thing.
36:53They want something familiar, but with a little bit fresh.
36:55It's exactly what it is.
36:56And this is exactly what this is.
36:57It's Sunday lunch as you know it, but not as you know it.
37:00Yeah.
37:00With a different spin on it.
37:01Every single element you know and it's familiar, but it's different.
37:04It's a real play on what is a British classic that's taken to new flavours.
37:08I love it.
37:08I think it's a great dish.
37:09A couple of little tweaks.
37:11This is most definitely banquet worthy for me.
37:15It's Ash's main course next.
37:19Roasted duck breasts are finished on the barbecue.
37:22Got to get the brummy honey in there.
37:24She bastes mushrooms in a honey and soy glaze.
37:28Hi, Andy.
37:29How you doing, chef?
37:30Deep.
37:30Yeah, deep in the thick of it.
37:32Deep in the thick of it.
37:33This was a nine.
37:34What was this dish called?
37:35This dish is called a dream within a dream.
37:38A dream within a dream.
37:39It's hilarious bread sauce.
37:41Why wasn't it a ten?
37:42The link to the brief seemed as if you, maybe if you hadn't seen the film, it was a bit
37:46tricky.
37:47Right.
37:47I've mitigated that by adjusting my props accordingly.
37:50On the plate itself, the nectarine needed a bit more oomph, a bit more punch.
37:54It says it got lost a little bit, so I'm adding a Chardonnay gastrique.
37:57Something to cut through that richness and all of that beautiful duck.
38:01Exactly.
38:01Up next, we have a dream within a dream, which is duck breast roasted on the crown, glazed
38:06with Birmingham honey and soy, comfy legs whipped into a rillette, covered with a celeriac
38:11crisp, celeriac bread sauce, a skewer made with the duck heart, duck liver and king oyster
38:17mushroom, barbecued mataki mushroom, nectarine relish and a duck jus gras.
38:22This dish celebrates visual effects supervisors Peter Bebb and Andrew Lockley from Staffordshire
38:28for their Academy winning work on the film Inception.
38:30Its presentation is inspired by the dream world they created.
38:34A dream within a dream, an mp3 player within a box.
38:38Once you hear this music, prepare yourself for the duck dish that will bring you out of your dream within
38:43a dream.
38:45Alison's already vibing in the dream.
38:47Before service, Ash attempts to turn out tempered chocolate eggs ready for her dessert.
38:54But they're stuck.
38:55I think I know where I went wrong because I rushed these.
38:59Looks like the chocolate's settled on the bottom.
39:02Leaving her no choice but to do them again.
39:05But with service looming, she needs to concentrate on getting her mane out.
39:09This is the least of my worries right now.
39:11Finishing a celeriac bread sauce.
39:13I know.
39:14If I panic, then it's all over it.
39:16And torching duck breasts to give them a final char.
39:23Ash, it's go time.
39:25Seven minutes to the past, Chef.
39:26How are you getting on?
39:27All right?
39:27Yes, I'm on track, Dax Andy.
39:29Do you want any help, Ash?
39:30I'm motoring.
39:31I'm motoring, yeah.
39:32I'll just stare into my shoe then.
39:33Yeah, sweet.
39:34First is honey and soy glazed duck breast, nectarine relish, duck leg confit rillettes.
39:42A couple of bits of time on the nectarine for me, please, mate.
39:46One minute, Chef.
39:47One minute.
39:47I'm going to need an extra, at least one, potentially two.
39:50OK.
39:51Barbecued maitake mushrooms, celeriac bread sauce, an offal skewer, and the duck leg is topped
39:59with crispy celeriac, and a chub of jus gras sauce.
40:05Ooh, it looks good.
40:08Woo!
40:11Service, please.
40:36It doesn't really have anything to do with the brief aside from the bare music and the
40:41top, but I think it's mostly delicious.
40:44I love the confit rillette.
40:45I think the sauce is really nice, and the time that comes through on that gravy, I think
40:49it's really lovely.
40:49For me, the issue is the main piece of duck, which is a bit big and a bit dull.
40:54I love the duck rillette.
40:56The barbecued maitake is really nice, meaty, barbecue-y, roasted.
41:00Really love the flavour of that.
41:01Not so keen on the bread sauce, and for me, the duck's a little bit overcooked.
41:06I'm not a big fan of the dish, if I'm honest.
41:07I like bits of it.
41:09I think the rillette's really nice.
41:10I like the texture and the crispy celeriac on the top.
41:12Not overly sold on the skewer.
41:15Nectarine chutney is really yummy.
41:16The issue of this dish is there's six or seven elements that we all like different parts
41:21of it.
41:22I absolutely love the skewer, the flavour of it.
41:24I think it's fantastic.
41:26But we've got lots of different elements that are sat there as separate pieces.
41:30It's not quite in synergy.
41:33It's not connected.
41:34But also somehow quite a lot going on and not enough going on at the same time.
41:38And like Phil says, I think the chef kind of gave up on the connection to the brief.
41:42This plate of food you would never associate with the movie.
41:45No.
41:45No.
41:46If you were in a pub quiz trying to guess which movie it was, you'd be there a long time,
41:49really.
41:54It's straight on with pre-desserts.
41:56And Nikita starts her dish with an Indian lemonade flavoured panni sorbet.
42:01I'm going to spray my boobs quick, yeah?
42:04Ash's yoghurt mousse is coated in pink velvet cocoa butter.
42:08You have three minutes to the pass.
42:10She fills yoghurt mousses with a raspberry and rose gel and tops with a fresh raspberry.
42:16And after adding dried mango, Nikita finishes hers with a yoghurt foam.
42:21I'm ready.
42:23All right, chef.
42:23We're ready for you, thank you.
42:28Okay.
42:30Service, please.
42:31Service, please.
42:42So, for our pre-desserts, we have Unveiling Beauty.
42:46Yoghurt mousse, raspberry and rose gel sprayed with pink velvet cocoa butter.
42:50Celebrating Brummie legend Dame Julie Walters and her role in Calendar Girls as a WI member.
43:02I love the yoghurt mousse.
43:04Just all the other flavours that come with it don't quite give it enough contrasting kick.
43:08I find this quite savoury almost.
43:10Yeah, I'm not too sure about it, if I'm honest with you.
43:13It's quite heavy and thick and I don't know if it prepares you for dessert.
43:18This is kind of like more richness on richness.
43:21And we also have half-time refresh.
43:23Nimbu pani sobe, yoghurt foam and dried mango.
43:27Lester's Parminda Nagra plays Jess, the leading character in Bend It Like Beckham.
43:41This, I absolutely love the yoghurt foam, I think it's great and I love the chewy bits of mango.
43:47I'm a little bit unsure of the cumin in the sorbet.
43:49I don't think I like it, but then I want more of it and I can't say whether I like
43:54it or not.
43:54You can't stop eating this one.
43:56Even as I'm sitting here and I put the lid back on, I'm thinking if I take that lid back
43:59off, I might have another spoon.
44:01It's not that complex, but it's clean, it's refreshing and it most definitely has a bit more punch than the
44:06other one.
44:06So clever, so delicious, so refreshing.
44:08And it's what you want after all that richness that we've just had.
44:11We've got to lift up which one we prefer.
44:14I do love the football, but I think that yoghurt mousse is very special.
44:22It's the last course of the day.
44:24How are you feeling, Ash?
44:26You just don't know what they're thinking, do you?
44:27It's so hard, having four completely different people.
44:31Exactly.
44:33And with Ash's chocolate eggs failing on the first attempt, she's pushing to get a second batch finished in time.
44:38Sure am.
44:39And has moved to the cooler prep kitchen.
44:43The ambient temperature in there is almost 14 degrees higher than it is here.
44:47Chocolate likes 18-ish degrees.
44:50It's currently 20 in here, so I've got a much better chance of having a little bit of success.
44:57Alison, you've worked with some incredible superstars like Cate Blanchett, Anthony Hopkins, Daniel Craig.
45:03I mean, who's got the biggest star aura about them?
45:06Daniel I sort of knew before he was Bond for a long time, so I'm not starstruck by him.
45:12But I would say that Tom Hanks is like, hello.
45:17Yeah, that's pretty big.
45:18He's a real star and he deals with it so gracefully.
45:22And he's also just one of the nicest people you could possibly...
45:25I know it's a cliche, but not everybody is nice, actually.
45:28Tom is genuinely fantastic.
45:30I've just got, like, lots of things to bake, you know, really.
45:34Nikita is serving first.
45:36Tom suggested doing more of a soak on the sponge, so I'm doing exactly that.
45:41All right, chef, last one, last one, you ready?
45:43This one's a real push.
45:45Looking good?
45:46It's okay, these aren't as neat as they were yesterday.
45:49You've got the GBM handshake.
45:50Yeah.
45:51You scored an eight, beginning of the end.
45:53The feedback was mostly about sweetness.
45:55Yep.
45:56I'm upping the salt, also adding, like, some salted peanuts through the ice cream.
46:01This dish celebrates Wes Anderson's Grand Budapest Hotel, starring Ipswich-born Ralph Fiennes,
46:07and the scene where his character orders shoe buns from a patisserie to be delivered to prison.
46:12The chef will visually recreate that dish.
46:15Visual recreation of a Wes Anderson movie.
46:18A lot of pressure.
46:19The same food.
46:19It's a big ask, isn't it?
46:22Yeah.
46:23Nikita adds the finishing touches to her shoe bun icing, before baking tuile doily bases.
46:32This is the biggest push of the day.
46:35Oh, in this one.
46:48Three minutes to the past, chef.
46:50A change to her original dessert, she swaps a base of peanuts for chocolate ganache and banana.
46:56You happy with your tuiles?
46:57I am happy with my tuiles, yes.
46:59Like a good amount of peanut in each, like, little bite, right?
47:02Yeah.
47:03You've got one minute to time.
47:05I'm going to need an extra five, I think.
47:08An extra five, all right.
47:09Largest shoe is filled with jaggery ice cream, with the addition of salted peanuts.
47:15Don't panic, Nikita, you all right?
47:18Yeah.
47:18The Midland's smallest shoe are filled with banana custard and ganache.
47:23All right, we need to go now.
47:24Let's go.
47:24Yep.
47:32OK, let's go.
47:33Yes.
47:33Service, please.
47:34All right, grab it all.
47:39Last one.
47:40Come here.
47:46Oh, great.
47:54One, two, three.
47:56Oh!
47:57Oh, wow.
47:59Oh, my goodness.
48:09The impact at the start of you taking the lid off, it all collapsing straight away.
48:13Ta-da!
48:13Like, it does feel like you're in the film.
48:15I love the crunch and the nuttiness from the peanuts.
48:18The twill's really crunchy as well.
48:19The shoe pastry's very well made.
48:21The shoe buns themselves, I think, are really, really good, crispy and crunchy.
48:25My problem is the banana and the ganache on the bottom of the plate is just like cold banana and
48:31a bit of chocolate.
48:33I enjoyed it all, but I feel like I'm, I don't know how to describe it, I don't feel like
48:37I'm overall satisfied by it.
48:39But I do like it and think it's well made.
48:41I think incredibly well made.
48:42I think it's a real showcase of clear technical skill.
48:45I mean, I thought the flavours were delicious.
48:47I thought it was really, really, really nice.
48:49I loved everything about it so much that I feel unaccountably loyal and cross with anyone who's criticising.
48:55A tiny bit, because it was so beautiful.
48:57Look at it.
48:58It's just the colours, this little doily, the tower.
49:01This really is, I think, the first dish of the day that is so connected to the brief that it
49:06could be in the film.
49:07Chapeau.
49:08Yeah.
49:08Hats off.
49:09I mean, it's really, really great.
49:13Ash's dessert is the last dish of the day.
49:16And with one failed attempt at the centrepiece, a tempered chocolate egg.
49:20A very, very fragile little egg, just like me.
49:24She's relying on this batch as it was her highest scoring dish of the week.
49:30Got one out.
49:33Smashed it.
49:35And now we have Second City Easter Egg.
49:39Gold-sprayed white chocolate Easter Egg filled with passion fruit curd, vanilla mousse, toasted foillotine and a katafi pastry nest.
49:48This dish celebrates Steven Spielberg's film, Ready Player One, where many of the scenes were filmed in Digbeth, Birmingham.
49:55During the film, there was a quest to find the Easter Egg in the virtual reality space called the Oasis.
50:00The chef has recreated that Easter Egg.
50:03White chocolate and passion fruit, they are two flavours that if they're not right, they fight.
50:10Mm-hm. Mm-hm.
50:11It's just a scary one, isn't it?
50:13Also, white chocolate, it's very difficult to work with.
50:15The big fat ten.
50:17Big fat ten.
50:18Big fat ten.
50:19Big fat ten today as well.
50:20You'll be really good to get that same score.
50:22Are you making any changes, chef?
50:24No.
50:24No, none at all.
50:25You've been having a bit of a problem with your chocolate.
50:27I rushed it earlier.
50:28Yeah.
50:28Yeah.
50:29And chocolate can sense fear and...
50:32This is part Russian.
50:33...prepidation.
50:34Yeah.
50:35Chocolate eggs are filled with vanilla mousse.
50:39I've got to change my pants straight off, please.
50:41Oh!
50:45And passion fruit curd.
50:48Oh, you're so calm.
50:49I'm so jealous.
50:51Oh!
50:53You sure I have to stand and watch this part?
50:55No, you can go away.
50:56It's actually better if you do.
51:05They're finished with edible gold spray.
51:10Vanilla mousses first, then cataifi nests.
51:15Passion fruit curd.
51:17And foillotine.
51:19Three minutes, Ash.
51:21I'm going to need extra time, please.
51:23OK.
51:34OK.
51:35Let's go.
51:35All right.
51:40Let's go really carefully with these.
51:44Let's go, guys.
51:45Service, please.
51:48Oh, guys.
51:51I'm really, genuinely, really proud of you both.
51:56Honestly.
51:57cylindrical 굉장히 smoothly.
52:04They all look scared, don't they?
52:06Do-do-do-do-do, do-do-do-do-door did-do-do-do-do, do-do-do-do-do
52:10-do-do-do-do.
52:11Oh!
52:11Gorgeous a
52:13Chip on the plate takes the judges to a behind-the-scenes making of the film ready player one in
52:20Birmingham
52:29I
52:30Love it. I think it's great. I really really like it
52:32I think that maybe the white chocolate is ever so slightly a little bit thick but other than that
52:37I think it's really good dessert. I think this cutoffee nest is fantastic. It's buttery
52:43Delicious it's managed to stay crispy the filling. There's just too much of it. It's a big old dollops of
52:49Gloopy cream for me, but I don't like cream eggs, but the red
52:52I don't like cream eggs. Sorry. I don't hear that right. I don't like a cream egg
52:57Too much of group. I think if I hadn't eaten so much today, I would eat it all
53:00Hmm. Actually, I don't think I'd be able to eat the whole of this even without the day of eating
53:04But it is yummy. It's very well done. I think it's great technical ability as well
53:08Yeah, the white chocolate you said that the white chocolate is hard to temper, but would you say they've done
53:12a pretty good job?
53:13They've done a great job. They've done it really nicely. It's got crisp. It's got crunch on it
53:18It's got texture the flavors are delicious. I really really like the vanilla mousse. I think it's delicious
53:24I think that's like a proper winner. I say it's a very very good dish
53:32That's the most hectic like few hours of my life I reckon. I've got some more lines on my forehead
53:37I feel a few more grays
53:39Coming through. It's been a pleasure sharing the kitchen with you guys. Likewise
53:43Should we do this? Should we go get the results?
53:47Okay, let's do it
54:04Welcome chefs
54:06I've been with you all week. It's been an extraordinary week chefs and the way you carried yourself in the
54:11kitchen has just been an absolute joy
54:13So thank you boys. Yeah, we've had a wonderful day in here. I mean it was super interesting
54:17It was clever inspired. It was cheerful. It made a smile
54:21You know, there was some great cooking in there and with that. I want to know who cooked second city
54:26Easter egg
54:28Chef, I mean for me that was just such a beautiful dessert. It was rich. It was indulgent. I scored
54:34it a nine
54:34It was a great dish. Thank you very much
54:36I appreciate that so Nikita that means you made beginning of the end
54:40You really set yourself a high bar choosing a wes anderson film to replicate but you smashed through that challenge
54:46and it tasted fantastic as well
54:47So well done. Thank you so much. I was trying to be
54:51Judicious and precise, but I lost the plot on the last course
54:54I had to score you both a 10 because there was no other no other way to do it in
54:57my view
54:59But we're not gonna make you wait any longer. I mean with scores like that Andy knows what they are
55:03and she's got the results
55:04The winner of central and east of England by only four points
55:11That winner and going through to cook at finals is
55:17is
55:24Nikita
55:25Come on
55:29You earned it. You earned it
55:34Nikita, well done
55:38You might be able to tell I was surprised
55:42Because I mean I learned so much this week from watching Ash
55:46Likewise
55:46I mean
55:47Likewise
55:47But it was outstanding cooking and that pork dish that main course was it was phenomenal
55:51I thought it was a beautiful bit of cooking well done chef
55:54Thank you so much
55:55Yeah Nikki you really needn't be in shock because that the halibut curry dishes was delicious
55:59I felt like I was back in Malaysia is absolutely stunning and that stuffed chilli was so clever and so
56:04effective
56:04Yeah well done
56:05Thank you so much
56:06Commiserations Ash
56:07You've cooked so well today
56:08It's been really really good and I absolutely loved your starter dish the balance the textures the flavour of it
56:13I give it an A and I absolutely loved it
56:15Thank you very much
56:16Yeah Ash brilliant brilliant cooking
56:17And thank you for letting me be a part of it
56:19It's just been such a privilege
56:20I've been you know teased and entertained and surprised but ultimately satisfied
56:26Just
56:27Chapeau
56:28Brilliant
56:29Chapeau
56:30Alison thank you so much for coming
56:32It's been a joy to have you here
56:33Please come to the banquet
56:35I'm there
56:36Absolutely
56:36Chefs once again thank you so much congratulations Nikita
56:41Commiserations but also congratulations because you've literally cooked your socks off both of you
56:48Yeah it feels like it
56:49Well done
56:51Stunning
56:58I can't believe that just happened
57:00Never more worthy opponent I've ever had
57:04Like she's fantastic and I really now just wanted it to go all the way through
57:11Ash
57:12I watched her all day and she's so amazing and so I just don't I don't know I am so
57:18overwhelmed by it
57:20This didn't happen like accidentally like I've worked my socks off for this and for it to pay off
57:26It's just it's just amazing
57:29Wow I told you there was some stunning food on the way didn't I
57:32Every single one that came into that room was exciting and it was clever and it was thoughtful and it
57:37was it was delicious
57:38In the end Nikita just won out I mean four points is nothing
57:42When you think it's something that close all the way through
57:45There was some great cooking ashes sauce for that fish I thought was outstanding
57:49Do you know what it was I think it was just that main course dish that that one course
57:54Just just pipped it and then her dessert
57:57I mean it was magic it was rich and so stunningly beautiful
58:02Congratulations to Nikita though what a chef what what a talent I just feel like we've discovered two really extraordinary
58:08chefs
58:09I'm really happy to see Nikita through to finals and we're going to bear Ash in mind
58:13I cannot wait to see that pork pie again
58:15Oh my god
58:16I mean
58:18You deserve everything that's coming your way you're so talented
58:21It's been a pleasure it's been so nice
58:23It's been the best
58:23Cheers
58:24Cheers mate
58:26Good luck in finals not that you need it
58:28Thank you
58:40You're welcome
58:46You're welcome
58:47You're welcome
58:47You're welcome
58:47You're welcome
58:47You're welcome
58:47You're welcome
58:48You're welcome
58:50You're welcome
58:51You're welcome
58:51You're welcome
58:52You're welcome
58:53You're welcome
58:53You're welcome
58:56You're welcome
58:57You're welcome
58:57You're welcome
58:58You're welcome
58:58You're welcome
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