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00:04There's a traitor amongst you. I know it.
00:08Thomas of Kerridge, Lady of McNee, 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 alright?
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 gonna 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
00:58where 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.
01:14I'm not gonna stop running.
01:15I'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.
01:44There 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 pan 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.
02:30My brioche is mixing now.
02:32I just have to cook my heart out
02:35and 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
02:47and 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. Hello.
02:56I love that you're so busy already.
02:59How 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 dressing me out already.
03:17I know.
03:17I was just 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 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.
03:52Finishing 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,
05:05beef 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,
05:22big 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 it at all.
05:47I need nutmeg.
05:49I'm going to up the flavour in this one.
05:51Nikita's on to 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.
06:30In the shape of a Phil Wang.
06:31A Phil Wang.
06:32He's brilliant and he's very hungry.
06:35He is.
06:35And his love of food is massive.
06:37And he's also there to ask the questions of me and Lorna about how they made it.
06:41Probably more important, Lorna.
06:43Yes.
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, put it back on, take it
07:12off.
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 blow it out of the way.
07:32Exactly.
07:32Like 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 to perfecting your skills in the kitchen.
07:43I'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 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.
08:42Oh, it smells great in here already.
08:45How are you going on, chefs?
08:46You feeling good?
08:47Feeling lots of things.
08:49I'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.
08:54So 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.
09:04Yours 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 is an acclaimed film producer,
09:19BAFTA winner and Oscar nominee, Alison Owen.
09:23Hi.
09:24Hi there.
09:25Good morning.
09:25Saving Mr Banks, Elizabeth and Shaun of the Dead
09:29are amongst her extensive list of box office hits.
09:32How are you?
09:33Thank 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.
09:42I 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, highly celebrated, BAFTA winning.
09:58What would you say is a producer's role in the film making 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, yeah, 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.
10:54I'm still doing this.
10:55Nikita's tartlets are baked and Ash's renaissance tartare
10:58is mixed with faba bean miso, aged 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
11:28and 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.
11:37Two minutes.
11:37Got it.
11:37I actually think I'm going to be a bit early.
11:39I'm ready when you are.
11:40Let me know.
11:41Nikita finishes with thyme flowers.
11:44Oh, this is so hard when you're shaking.
11:46Yeah.
11:48Ready.
11:53Would you like to send your first course?
11:56Yeah.
11:56Thank you very much.
12:04Hello.
12:07Wow.
12:09To start, we have chicken liver parfait tartlet,
12:13sharp masala, green apple and sherry vinegar.
12:16Mmm.
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.
12:33It just ticked every box, but it didn't make me go,
12:36that'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.
12:42Right.
12:42It had a little bit of everything, but 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 chisot leaf.
12:58That looks amazing.
13:05See, now that doesn't tick every box, and although it lacks texture in crunch,
13:10it makes up for everything else in big punchy flavour.
13:12It's very fresh, for being something that'd 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 did what it stood on the tin.
13:26But, yeah, I wouldn't be reaching for a second bite.
13:29Lift up which one we think's the best.
13:37Absolutely knackered.
13:38Yeah, I know, right?
13:40That's a 3-1 victory to Nikita.
13:43Next up, the starters.
13:45Ash will serve first.
13:47Squashies are done.
13:48I'm gonna 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.
13:55Okay, the first of our two starters coming our way,
13:57which are both plant-based, is called Elevation.
14:01Slow-cooked and barbecued Delica squash,
14:04puree of Crane Prince squash
14:05and pickled Red Curie squash.
14:07Vadovan Vellute, pickled shallots
14:10and 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 Prince squash.
14:37It's one, like, a nice, really silky texture
14:39that bolsters the squash taste, basically.
14:43I'm gonna leave that for a minute.
14:46Hey, chef.
14:47Hi, Andy.
14:48What was your feedback from Spencer? You've got a seven.
14:50Kicking myself that I didn't think of it before.
14:52Um, so I cooked my three squash all the same way.
14:55Yes.
14:55This time I'm gonna be more dynamic.
14:58I'm cooking one squash the same way I did.
15:00Yep.
15:00Another's gonna be pickled and 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 Curie squash.
15:10I'm really happy with that.
15:11I wanted to have, like, a nice bite too.
15:13Pickley, because that's Spencer noted, like,
15:15could have been more pickley vibes.
15:17I'm hoping he really packs a punch in that flavour,
15:19because 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,
15:26if 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,
15:47just to kind of, like, give it a little bit of
15:49more pumpkin flavour, nuttiness,
15:52like, 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.
16:00First, 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.
16:15Can you roll these up?
16:16Yeah.
16:17Just have a look at what, like that?
16:19Yeah, sound, that looks amazing.
16:20Those little rolls, is that the new pickle squash?
16:22That's the great curry, Chef.
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.
16:36With 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 look amazing.
16:56Yeah, I'm very stoked.
17:15Not worried about flavour any more, are you, mate?
17:17No, definitely not.
17:19No.
17:19That proper comes through.
17:21Loads of different exciting flavours that have hit in 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's really clever as well, with the seeds and the curry leaf
17:44and the pickle on top.
17:45The nuttiness from the pumpkin seeds is really good as well.
17:48I think it's absolutely delicious.
17:50Yeah.
17:50I'm having difficulties 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.
18:15Thank God for that.
18:17So the next dish up is Ploughing the Fields.
18:20It is Jerusalem artichoke and caramel puree, topped with pickled turnip and roasted Jerusalem artichoke,
18:26sourdough croutons and potato foam, served with a laminated onion brioche glazed in yeast extract and maple syrup.
18:34This dish celebrates War Horse as the lead actor Jeremy Irvin was born in Cambridgeshire.
18:38In 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 a glaze, so I'm adding a yeast extract and
18:53maple glaze.
18:53Lovely.
18:54And then I'm toning down the sweetness a bit in 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.
19:05Exactly, 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, served 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.
19:38Oh, look at the bread.
19:40Really happy with the glaze on that.
19:41They look lovely, don't they?
19:42Super spent.
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.
19:52And so 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.
20:00And from there I was able to start talking to directors and agents and developing film scripts.
20:05And of course your first big hit was Elizabeth with the Cate Blanchett.
20:09Is this something that draws you to that historical genre?
20:12I 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 is 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 go back in a time machine.
20:27You have five minutes Nikita.
20:29How are you feeling?
20:31Caramelised Jerusalem artichoke puree is first.
20:37Roasted artichokes.
20:38Next, pickled turnips.
20:40Are they the little croutons?
20:41Yeah, I want to be generous with them because they're just such a good crunch.
20:46I just need to foam and dust.
20:47Do you just watch you do it then?
20:49Yeah, just stand here and look pretty.
20:50How's that foam Nikita, you happier with it?
20:52I am, it's got a bit more body and yeah more flavour.
20:56What are you dusting it with?
20:57Setup 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 and the maple syrup
21:29and this looks just like a little cinnamon bun.
21:31And this looks like a real patch of grass.
21:33This is awesome.
21:34Yeah.
21:43The brioche, the intricacy, the work that's gone into that, the texture on the outside, the crunch is fantastic.
21:52You could have just served me that and it's a great, great, great starter.
21:56It's absolutely delicious, I love this so much.
21:59There's so many different elements that all come through but all sing together.
22:03Really, really warm, it makes me smile.
22:06Yeah, it's a real triumph.
22:07I don't think I can fault it.
22:09I disagree slightly.
22:10I think the onion brioche is really good and as you say, really nice crunch on the outside and the
22:14soft inside I think is really, really good.
22:16I'm not a fan of the pot on the side.
22:19I like the textures, I don't think there's enough acidity.
22:21It all depends on where you aim your spoon.
22:23Because you can get one mouthful that's very different to another mouthful 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.
22:42Yeah, well sadly we've got fish, mains and dessert to go, yeah.
22:46No sleeping for you just yet.
22:52Fish is next.
22:53No time to stop, is there? It'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.
23:43Alison, 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 eight for this delicious dish.
24:07I did, yeah.
24:07What was Spencer's feedback for you?
24:09He did mention maybe adding another veggie element or something pickly to it.
24:13Yeah.
24:13I'm not doing that, I'm sticking to my guns in this one.
24:16Stick to your guns, because that balance is really key actually.
24:19It's on a knife stage.
24:20The fish is done, carve her, 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.
24:31The 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?
24:51Oh yeah, really stoked.
24:52I love how much you love your monkfish.
24:55Okay, 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, there's 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, yeah?
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, okay?
25:42Okay, 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, all right?
25:53Thank you very much.
26:09Wow.
26:09The black and white thing is really coming through, isn't it?
26:19Yeah.
26:19I feel like there's lots of elements of flavour in there
26:21that want to come out, but I'm not really getting them.
26:24Yeah, I don't know, really.
26:25It's not really speaking to me.
26:26Am I wrong?
26:27I mean, the word on there, it says,
26:29spiked with green chilli and lime.
26:30And there's a spike, there's a little punch,
26:32there's a little jab of that kind of heat
26:35that comes through that raw green chilli kit.
26:38I love the sauce.
26:39I think the sauce is the best thing about the dish.
26:41It's fantastic.
26:41The sauce I also think is absolutely amazing.
26:44I really, really like it.
26:46As 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.
26:57My issue is probably the barbecued monkfish.
27:00Mine is slightly overcooked.
27:02It's not hot enough and it hasn't got enough barbecue flavour.
27:05I agree.
27:05I got a couple of really nice bits of barbecued monkfish
27:09that the flavour came through, but other than that,
27:11it was overcooked.
27:12But monkfish is hard to get right because it's such a meaty fish.
27:14If you go a little bit that way or a little bit that way,
27:16it's wrong.
27:17This 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,
27:27I 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
27:40to cucumber, green mango and shallots.
27:43This is a 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,
28:06who plays Professor Slughorn in the Harry Potter films.
28:10It is a pan-fried halibut with fish head-inspired curry sauce,
28:15garnished with fried okra and baby aubergines.
28:17Served with a cucumber and raw mango sambal salad
28:21and stuffed chilli and with liquid luck, a lime leaf oil.
28:27These are my chillis for my fish dish
28:29and I'll stuff them with the coconut filling
28:32and 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...
28:43That's, yeah.
28:43Are you making any changes?
28:45I am not making any changes.
28:47Good.
28:47So execute, execute.
28:49Another ten, thank you.
28:50That would be nice.
28:52Okra is deep-fried to give the dish texture.
28:56We are, in our cooking styles, pre-polar opposite.
29:00Yeah.
29:01Filleted halibut is fried in butter and curry leaves.
29:04Mmm, smells 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.
29:27Say when?
29:28Like there.
29:29And fish head curry sauce is bottled.
29:37Send it, chef.
29:38Service, please.
29:39Say the words.
29:49All a bit, yeah?
29:50Mmm, that's a bit scary.
29:52Argh!
30:01It's spicy, but I likey.
30:04It's like, it's hot, but 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,
30:21because 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
30:29a lot of the sambal and a 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 nice.
30:36I think when you get everything together,
30:38I 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,
30:45because I didn't put all the things together properly.
30:47No.
30:47I mean, I sort of admired the ambition of the theatricality,
30:50but if it's a performance, I want to watch the performance
30:52and not feel that I have to participate in it
30:55and try and get it right.
30:56You don't like audience participation.
30:57LAUGHTER
31:03Nikita will serve her main course first.
31:07Oh, my days.
31:09She sears pork chops, adding butter and curry leaves,
31:12a stage she missed out when she last cooked it for Tom Shepard.
31:16That is just the love. I didn't get to give it yesterday.
31:19I'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 Alison Owen.
31:31Welcome.
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
31:47and just certain little notes of ingredients that really help enhance everything
31:50and 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.
32:11You see, like, some of the dishes are more like an ensemble movie
32:14where every ingredient is working together with the others to create the whole
32:18and others are much more like a great starring vehicle
32:21where one performance is taking over the dish.
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
32:31and pay money to watch.
32:32Yes, it's about just making you feel something, goddammit.
32:36Goddammit!
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,
32:45big flavours, super excited for the afternoon.
32:49Before Ash gets on with her main course,
32:51she rushes to set tempered chocolate for her dessert.
32:54Be 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.
33:09It's basically there. I'm adjusting the seasoning now.
33:13Nikita's centrepiece, a braised pork cheek pie with chaat masala,
33:17comes out of the oven to rest.
33:20Almost dropped my pie, Ash.
33:23Almost, but didn't.
33:24Ash's first heart attack today.
33:27Hey, chef.
33:27Hiya.
33:28It's the big one.
33:29Yeah.
33:30How much did you score for this?
33:32I scored an eight.
33:33An 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, still keeping the flavour,
33:42and then I just need to cook my pork correctly.
33:45You just need to cook your pork correctly.
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 petit, 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.
34:20Love 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.
34:34She fries sweet corn and potato pettis.
34:38It's nice and crispy.
34:40And carves her rested pork chop.
34:42Hey.
34:43I cooked the pork nicely.
34:48All right.
34:49It's the big one.
34:51That was scary.
34:52Potato 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.
35:01Yes.
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, looks great.
35:24Look at that.
35:24Finally, a pork and Madeira sauce.
35:29Okay.
35:30Service leaves.
35:32Come grab the tool.
35:33Oh.
35:33It's about to say.
35:35Oh, my goodness.
35:36The pie.
35:37That would have been so funny.
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.
36:13It's 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 the texture of it's perfect.
36:19I love the spicing on the carrots.
36:20It's the 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 roast pork and a pork pie.
36:37Downfall is that 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.
36:48You've got cabbage, carrots and roast pork.
36:49But actually, it's elevated into something new.
36:52People want the same thing.
36:53They want something familiar, but with a little bit fresh.
36:55That'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 brummie honey in there.
37:24She bastes mushrooms in a honey and soy glaze.
37:28Hi, Andy.
37:29How are you doing, Chef?
37:30Deep.
37:30Yeah, deep in the thick of it.
37:32Deep in the thick of it.
37:33This was the nine.
37:34What was this dish called?
37:36This dish is called a dream within a dream.
37:37A 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.
38:01Up next, we have a dream within a dream, which is duck breast roasted on the crown,
38:06glazed with Birmingham honey and soy,
38:08comfy legs whipped into a rillette,
38:10covered with a celeriac crisp,
38:12celeriac bread sauce,
38:14a skewer made with the duck heart, duck liver and king oyster mushroom,
38:18barbecued mataki mushroom,
38:20nectarine 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.
38:31Its 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
38:41that will bring you out of your dream within a dream.
38:45Alison's already vibing in the dream.
38:47Before service, Ash attempts to turn out tempered chocolate eggs
38:51ready for her dessert.
38:54But they're stuck.
38:56I 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.
39:14I know, if I panic then it's all over.
39:16And torching duck breasts to give them a final char.
39:23Ash, it's go time.
39:25Seven minutes to the pass, Chef.
39:26How are you getting on, alright?
39:27Yes, I'm on track, Dax Andy.
39:29Do you want any help, Ash?
39:30I'm motoring, I'm motoring, yeah.
39:32I'll just stare into my shoe then.
39:33Yeah, sweet.
39:34First is honey and soy-glazed duck breast,
39:38nectarine relish, duck leg confit rillettes.
39:42A couple of bits of time on the nectarine for me, please, mate.
39:45One minute, Chef.
39:47One minute, I'm going to need an extra, at least one, potentially.
39:50OK.
39:51Barbecued maitake mushrooms, celeriac bread sauce,
39:55an offal skewer,
39:57and the duck leg is topped with crispy celeriac.
40:01And a chub of jus gras sauce.
40:05Ooh, it looks good.
40:07Ooh.
40:11Service page.
40:15Ooh, it looks good.
40:23Ooh.
40:25Service page.
40:36It doesn't really have anything to do with the brief,
40:39aside from the bare music and the top,
40:42but I think it's mostly delicious.
40:44I love the confit rillette.
40:46I think the sauce is really nice,
40:47and the time that comes through on that gravy,
40:48I think it's really lovely.
40:49For me, the issue is the main piece of duck,
40:52which is a bit big and a bit dull.
40:54I love the duck rillette.
40:56The barbecued maitake is really nice,
40:58meaty, barbecue-y, roasted.
41:00I really love the flavour of that.
41:01Not so keen on the bread sauce,
41:03and for me, the duck's a little bit overcooked.
41:06I'm not a big fan of the dish, if I'm honest.
41:08I 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
41:20that we all like different parts of it.
41:21I absolutely love the skewer.
41:24The flavour of it, I think, is fantastic.
41:26But we've got lots of different elements
41:28that are sat there as separate pieces.
41:30It's not quite in synergy.
41:33It's not connected.
41:34But also, there's somehow quite a lot going on
41:36and not enough going on at the same time.
41:38And like Phil says,
41:40I 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.
41:46No, if you were in a pub quiz trying to guess which movie it was,
41:48you'd be there a long time, really.
41:54It's straight on with pre-desserts
41:56and Nikita starts her dish
41:58with 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.
42:07You have three minutes to the pass.
42:10She fills yoghurt mousses with a raspberry and rose gel
42:13and tops with a fresh raspberry.
42:16And after adding dried mango,
42:18Nikita finishes hers with a yoghurt foam.
42:21I'm ready.
42:23All right, chefs, we're ready for you, thank you.
42:28OK.
42:30Service, please.
42:31Service, please.
42:43So, for our pre-desserts, we have Unveiling Beauty.
42:46Yoghurt mousse, raspberry and rose gel
42:48sprayed with pink velvet cocoa butter.
42:50Celebrating Brummie legend Dame Julie Walters
42:52and 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
43:05don't quite give it enough contrasting kick.
43:08I find this quite savoury almost.
43:11Yeah, I'm not too sure about it, if I'm honest with you.
43:13It's quite heavy and thick
43:15and I don't know if it prepares you for a dessert.
43:18This is kind of like more richness on richness.
43:21And we also have half-time refresh.
43:23Nimbu pani sorbet, yoghurt foam and dried mango.
43:27Lester's Parminda Nagra plays Jess,
43:30the leading character in Bend It Like Beckham.
43:41This, I absolutely love the yoghurt foam.
43:43I think it's great.
43:44And 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
43:52and I can't say whether I like it or not.
43:54You can't stop eating this one.
43:56And even as I'm sitting here and I put the lid back on,
43:58I'm thinking, if I take that lid back off,
43:59I might have another spoon.
44:01It's not that complex, but it's clean, it's refreshing
44:03and it most definitely has a bit more punch than the other 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,
44:17but 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.
44:29I know.
44:29Having four completely different people.
44:31Exactly.
44:33And with Ash's chocolate eggs failing on the first attempt,
44:36she's pushing to get a second batch finished in time.
44:39Sure am.
44:40And 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,
44:52so I've got a much better chance of having a little bit of success.
44:57Alison, you've worked with some incredible superstars
45:00like Cate Blanchett, Anthony Hopkins, Daniel Craig.
45:02I mean, who's got the biggest star aura about them?
45:06Daniel I sort of knew before he was Bond for a long time,
45:10so 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 cliché, but not everybody is nice, actually.
45:27Tom 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,
45:38so 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 OK, these aren't as neat as they were yesterday.
45:49You've got the GBM handshake.
45:50Yeah.
45:50You scored an eight, beginning of the end.
45:53The feedback was mostly about sweetness.
45:55Yep.
45:56I'm upping the salt.
45:57Also adding, like, some salted peanuts through the ice cream.
46:01This dish celebrates Wes Anderson's Grand Budapest Hotel,
46:04starring Ipswich-born Ralph Fiennes
46:07and the scene where his character orders shoe buns from a patisserie
46:10to 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 food is a...
46:20It's a big ask, isn't it?
46:22Yeah.
46:23Nikita adds the finishing touches to her shoe bun icing...
46:29..before baking tuile doily bases.
46:32This is the biggest push of the day.
46:34Yes.
46:35Oh, I missed one.
46:48Three minutes to the pass, chef.
46:50A change to her original dessert,
46:52she 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?
47:03OK.
47:03You've got one minute to time.
47:05I'm gonna need an extra five, I think.
47:07An extra five, all right.
47:09Largest shoe is filled with jaggery ice cream
47:12with the addition of salted peanuts.
47:15Don't panic, Nikita, you all right?
47:18Yeah.
47:18The Midlands' 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.
47:32Let's go.
47:33Service, please.
47:35All right, grab the tool.
47:39Last one.
47:41Come here.
47:46Oh, great.
47:54One.
47:55Two.
47:55Three.
47:56Oh!
47:58Oh, wow.
47:59Oh, my goodness.
48:09The impact at the start of you taking the lid off,
48:11it all collapses 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 tuiles really crunches well.
48:19The shoe pastry's very well made.
48:21The shoe buns themselves, I think, are really, really good,
48:23crispy and crunchy.
48:25My problem is the banana and the ganache on the bottom of the plate.
48:29It's just, like, cold banana and a bit of chocolate.
48:33I enjoyed it all, but I feel like I'm...
48:35I don't know how to describe it.
48:36I don't feel like I'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.
48:47It was really, really, really nice.
48:49I loved everything about it so much that I feel unaccountably loyal
48:53and cross with anyone who's criticising.
48:55A tiny bit because it was so beautiful.
48:58Look at it.
48:58It's just the colours.
48:59It's stunning.
48:59This little doily, the tower.
49:01This really is, I think, the first dish of the day
49:04that is so connected to the brief that it could be in the film.
49:07Chapeau.
49:08Yeah.
49:08Hats off.
49:09I mean, it's really, really great.
49:13Ashley's dessert is the last dish of the day.
49:16And with one failed attempt at the centrepiece,
49:18a 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
49:28of 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
49:42filled with passionfruit curd, vanilla mousse,
49:44toasted foillotine and a katyfi pastry nest.
49:48This dish celebrates Steven Spielberg's film, Ready Player One,
49:52where many of the scenes were filmed in Digbeth, Birmingham.
49:55During the film, there was a quest to find the Easter Egg
49:57in the virtual reality space called the Oasis.
50:00The chef has recreated that Easter Egg.
50:03White chocolate and passionfruit, they are two flavours
50:06that 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.
50:16The big fat ten.
50:17Big fat ten.
50:18Big fat ten.
50:18I'm bringing a big 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, no, none at all.
50:25You've been having a bit of a problem with your chocolate.
50:27I rushed it earlier.
50:28Yeah.
50:28And chocolate can sense fear.
50:32And...
50:32You just can't rush it for me.
50:33...trepidation.
50:34Yeah.
50:35Chocolate eggs are filled with vanilla mousse.
50:39I've got to change my pan straight after this.
50:45And passionfruit curd.
50:48Oh, you're so calm.
50:49I'm so jealous.
50:51Oh!
50:53Are you sure I have to suddenly watch this part?
50:55No, you can go away.
50:57It's actually better if you do.
51:05They're finished with edible gold spray.
51:10Vanilla mousses first, then kataifi nests.
51:15Passionfruit curd.
51:17And foillotine.
51:19Three minutes, Ash.
51:21I'm gonna need extra time, please.
51:23Okay.
51:34Okay, let's go.
51:36Alright.
51:39Guys, let's go really carefully with these.
51:43Let's go, guys.
51:45Service, please.
51:49Oh, guys.
51:51I'm really, genuinely, really proud of you both.
51:56Honestly.
52:04They all look scared, don't they?
52:05Do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do.
52:11Oh.
52:11Gorgeous.
52:13A chip on the plate takes the judges to a behind-the-scenes making of the film Ready Player One
52:19in Birmingham.
52:30I love it.
52:30I think it's great.
52:31I really, really like it.
52:32I think that maybe the white chocolate's ever so slightly a little bit thick, but other than that, I think
52:38it's really good dessert.
52:39I think this cutoffee nest is fantastic.
52:42It's buttery, delicious.
52:44It's managed to stay crispy.
52:45The filling, there's just too much of it.
52:47It's a big old dollops of gloopy cream for me, but I don't like cream eggs.
52:51But the red...
52:52What?
52:52I don't like cream eggs either.
52:53Sorry.
52:54Did I hear that right?
52:55I don't like a cream egg.
52:57It's too much gloop.
52:58I think if I hadn't eaten so much today, I would eat it all.
53:00Actually, I don't think I'd be able to eat the whole of this even without the day of eating, but
53:05it is yummy.
53:06It's very well done.
53:06I think it's great technical ability as well.
53:09Yeah, the white chocolate, you said that the white chocolate's hard to temper, but would you say they've done a
53:13pretty good job?
53:13They've done a great job.
53:14They've done it really nicely.
53:16It's got crisp.
53:17It's got crunch on it.
53:18It's got texture.
53:19The flavours are delicious.
53:20I really, really like the vanilla mousse.
53:23I think it's delicious.
53:24I think that's like a proper winner.
53:27It's a very, very good dish.
53:33That's the most hectic, like, few hours of my life, I reckon.
53:36I've got some more lines on my forehead.
53:37I feel like a few more greys coming through.
53:41It's been a pleasure sharing the kitchen with you guys.
53:44Should we do this?
53:45Should we go get the results?
53:47OK, let's do it.
54:04Welcome, chefs.
54:06I've been with you all week.
54:07It's been an extraordinary week, chefs.
54:09And the way you carried yourself in the kitchen has just been an absolute joy.
54:13So thank you both.
54:14Yeah, we've had a wonderful day in here.
54:16I mean, it was super interesting.
54:17It was clever.
54:18It inspired.
54:19It was cheerful.
54:20It made us smile.
54:22You know, there was some great cooking in there.
54:24And with that, I want to know who cooked Second City Easter Egg?
54:28Chef, I mean, for me, that was just such a beautiful dessert.
54:31It was rich.
54:32It was indulgent.
54:34I scored it at nine.
54:34It was a great dish.
54:35Thank you very much, chef.
54:36I appreciate that.
54:37So, Nikita, that means you made beginning of the end.
54:40You really set yourself a high bar choosing a Wes Anderson film to replicate,
54:44but you smashed through that challenge and it tasted fantastic as well.
54:48So well done.
54:48Thank you so much.
54:49I was trying to be judicious and precise, but I lost the plot on the last course.
54:54I had to score you both a ten because there was no other way to do it, in my view.
54:59But look, we're not going to make you wait any longer.
55:01I mean, with scores like that, Andy knows what they are and she's got the results.
55:05The winner of Central and East of England by only four points.
55:12That winner and going through to Cook at finals is...
55:24Nikita.
55:27Nikita.
55:28Come on.
55:29You earned it.
55:31You earned it.
55:32You earned it.
55:33Nikita, well done.
55:38You might be able to tell I was surprised.
55:42Cos, I mean, I learnt so much this week from watching Ash.
55:47Likewise.
55:47But it was outstanding cooking and that pork dish, that main course, was phenomenal.
55:52I thought it was a beautiful bit of cooking.
55:53Well done, chef.
55:54Thank you so much.
55:55Yeah, Nikita, you really needn't be in shock cos the halibut curry dish as well is delicious.
56:00I felt like I was back in Malaysia.
56:01It was absolutely stunning and that stuffed chilli was so clever and so effective.
56:04Yeah, well done.
56:05Thank you so much.
56:06Commiserations, Ash.
56:07You've cooked so well today.
56:09It's been really, really good and I absolutely loved your starter dish.
56:11The 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.
56:16Brilliant, brilliant cooking.
56:18And 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.
56:27Just chapeau.
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.
56:37Chefs, once again, thank you so much.
56:40Congratulations, Nikita.
56:42Commiserations 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.
57:01Never 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.
57:12Ash, I watched her all day and she's so amazing and so I just don't, I don't know, I'm 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.
57:29Well, I told you there was some stunning food on the way, didn't I?
57:33Every 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.
57:41I mean, four points is nothing.
57:43When you think it's something that close all the way through.
57:45Yeah.
57:46There was some great cooking.
57:47Ash's sauce for that fish I thought was outstanding.
57:50Do you know what it was?
57:50I think it was just that main course dish, that, that one course, just, just pipped it.
57:56And then her dessert.
57:57I mean, ah, it was magic.
57:59It was rich and salty.
58:00It's stunningly beautiful.
58:02Congratulations to Nikita though.
58:04What a chef.
58:05Yeah.
58:05What a talent.
58:06I just feel like we've discovered two really extraordinary chefs.
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.
58:20You're so talented.
58:21It's been a pleasure.
58:22It's been so nice.
58:23It's been the best.
58:23Cheers.
58:24Cheers, mate.
58:26Good luck at finals.
58:27Not that you need it.
58:31Until next time he breaks off.
58:32Oh there you're welcome.
58:53Thanks for watching a speech.
58:53Good luck if you're on this canal year.
58:54It's απ to it for you.
58:59Bluetooth.
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