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Short filmTranscript
00:00Tom director you or me well me clearly oh well I've been here the longest yeah
00:07but I'm direct director so it should be me that is true you are more direct
00:11however I'm closest to this action oh come on Tom you know it's lights camera
00:18action watch out children that's not a banana that's a dynamite okay can we do
00:26it again a bit more it's South Wales versus West Wales good luck good luck see
00:37you on the other side yeah John grew up in the Y Valley I'm just super proud to be
00:41here for Wales I told my four-year-old son that daddy's going off to do a cooking
00:45competition and he wished me good luck whilst Corin developed his love of
00:48cooking near the West Coast where he now runs his own place I'm here representing
00:54the people of McHuncliffe people come to my restaurant the whole team there my
00:58girlfriend my family they're all rooting for me so I want to do them proud they
01:02beat off stiff competition in the heats impressing veteran Tommy Banks with their
01:06bold flavors and creative Welsh links to our theme of British filmmaking he even
01:12gave Corin a rare 10 out of 10. me and John have been neck and neck all week you
01:16know there's not much between us at all they're now cooking to represent Wales in
01:20the banquet finale it's burning I'm hot bro Corrin came close last time he
01:27competed so he's now going all out but he's got a tough opponent in John who has
01:32his own Michelin star oh god once again they'll be scored out of 10 by our
01:40judging panel world-class chefs Tom Kerridge and Lorna McNeil just perfect
01:45lot new boy food lover Phil Wang and a guest from the British film industry this
01:52is the best night out in Cardiff ever today John and Corrin are going head to
01:57head for the chance to represent Wales at finals who will be the ultimate director
02:02of their dishes and bring that movie magic
02:19the pressure is definitely on you know John's got some incredible flavors for me
02:23to win I would have to cook everything perfectly so that's my only aim right now
02:28today's a new day the slate is wiped clean I've got improvements to make I think I can do those
02:33so I'm gonna start with my steam buns just because I would have loved to have given a
02:38bit more time proving and resting so if I get them on first thing I should have that
02:46John's also working on his main course with the Hoggett kebab I'm basically just working the
02:52donna a little bit further I just felt the texture could have been a little bit more bouncy and also
02:57I've just added a little bit more aromatics into it I'm trying to make every little change I can at
03:02this point to just take the edge let's get my crew starts going to serve times get really crispy in
03:11the
03:11dehydrator tough good morning chefs good morning any judging day yes
03:17Karen you've been here before I've been here before so you have not been here
03:20no you've got new pallets to please in the judges chamber it's your food you
03:27control how it goes out you control your time management okay yeah I wish you
03:32both all the luck in the world I really really do thank you thank you for the canapé John's
03:39prepared candied beetroot with coriander root ginger and pumpkin seeds oh whilst
03:47Corrin still on his main course preparing the guinea fowl I'm getting my doughnut done
03:55now stout doughnut needs to aerate so I need to get done nice and early our judging panel is arriving
04:03headed up by Tom carriage as well as holding two Michelin stars for 14 years he's one of the very
04:10few chefs to win a place at our banquet twice Wales has got an incredible history in great British menu
04:17of fantastic innovation and a celebration of wonderful ingredients so I'm really really looking forward to it
04:24I don't know what's coming I mean there's just titles there with no clue so I'm walking into
04:29this opening like a beautiful secret box and we'll see what comes out so I'll stop please joining him
04:35will be the only woman with a Michelin star in Scotland and the first woman to win champion of
04:40champions Lorna McNee I wrote there's two returners in the judging chamber today so I think it can be
04:46really competitive and I'm hoping that they both bring their a-game and we've got a new judge Ed
04:55Gamble's been body slammed out by award-winning comedian Phil Wang oh look at that Lorna's already
05:02put him to the test how was it Phil and now he's bringing his love of food to the chamber
05:11well I'm
05:13looking forward to LG SM which is lovely gooey salty mackerel especially interesting as the
05:17dessert choice and white red and I'm guessing rosé which is just three glasses of wine I mean it's a
05:24bold choice but I think it'll be effective I'm quite excited actually to be honest I always like feeding
05:31new people fills of Asian heritage so I think he might enjoy some of the flavors that I'm cooking with
05:37today John's mixing the spicy coconut and lime dressing for fish that blew Tommy's head off in
05:45the heats whilst Corinne's focusing on his celeriac roses bound with nori seaweed and flavored with
05:54teriyaki sauce crazy how like uncoordinated your hands are as soon as the camera gets on you oh let
06:00me tie a knot I can't hey bud hello sir how are you darling I'm all right more importantly how
06:07are
06:07you I've had a magnificent long oh my a magnificent week Wales just flying the flag high just beautiful
06:15use of Welsh produce Tommy said on several occasions this could be a banquet worthy dish what about nerves
06:21in the kitchen there where they're not gonna buckle under the pressure they're not gonna buckle under the
06:24pressure there's quite a lot of complexity to these dishes so time management is gonna be incredibly
06:29important you're sat here exuding positive energy so I am absolutely proper looking forward to
06:35today good I mean sometimes I do that and it doesn't work in the kitchen they're head down working on
06:44fish
06:45with the crab bavoie and corin's trout oh Tom good morning Laura good morning Phil Phil Phil
06:57Wang six one Aquarius have you had a good week fabulous week yeah being a touring comedian in
07:04UK I've eaten all over the place as many meal deals at garages that you've had the late night yeah
07:10yeah
07:10yeah well it sounds like Wales has been a fantastic week really really good connection to the brief
07:20fantastic food so I think we're in for a real treat today lucky for us to swoop in at the
07:26end and just
07:26enjoy the fruits yes eerily quiet in here indeed flatbread for John's main proving he pours apple cider and
07:43elderflower vinegar jelly on the crab bavoie I must say you look fantastic today thank you Corrine I'm
07:49feeling pretty fly it's not as we say yeah I've come to talk to you about the canapes we would
07:55need
07:55them to be sharp we need them to be bite-sized we need them to be elegant just like you
07:59made them at
08:00the beginning of the week was that an egg yeah canapes canapes canapes and you're getting on with the
08:10larger tasks right indeed yes all right see you see thank you arriving to help judge is an award-winning
08:18director and ambassador for film Cymru who had a global hit with her film the swimmers it's Swansea
08:25Sally El Hosani good morning hello Sally so good to meet you nice to meet you nice to meet you
08:34hello I'm a big fan of the show so many of you are welcome are you a big fan of
08:39food Sally that's
08:40the question I am and you grew up in Wales you know the kind of Welsh culture of food what
08:44you're looking
08:45for yeah my nan actually worked in Swansea market and as a child I used to go there and we'd
08:50eat
08:50cockles with a little toothpick in the market my nan was an incredible cook and I learnt a lot of
08:56my
08:56cooking skills from her you directed the swimmers I did based on true story about two Syrian sisters who
09:02escaped the war and one of them ends up swimming in the Olympics yeah an incredible true story I
09:07mean that's the thing is that it's not that I go out looking for true stories but when you hear
09:11them
09:11you know they get under your skin that authenticity just inspires me and makes me want to tell it which
09:18is great with the dishes today because you know this is all about storytelling yeah they're directors
09:22yeah absolutely they're nearly ready for action on their culinary short film the canapé how you
09:30looking John yeah I'm gonna play in like two three minutes was that an egg no it wasn't an egg
09:38John's
09:40pickled kohlrabi in a honey and seaweed liquor all right my little turtle doves you have five minutes
09:46to the pass yes he builds his canopy with the candied beetroot then half a hazelnut you looking all right
09:55yeah I'm gonna start flying in the minute the lobster in the middle gets cooked as the doughnuts fry
10:03two minutes to the past chefs yeah the kohlrabi towers are topped with spring onions and cornflowers
10:11do you need a hand oh I'm good mate sure okay yeah I'll do mushroom caramel you're due at the
10:20past now
10:21then shaved truffle and the doughnuts are ready to service please well done game on thank you
10:36thank you so much thank you oh that is dainty and this one's not and this one first John's honey
10:47pickled kohlrabi that is outrageously good real crunch to it some crunch texture acidity and each
11:00flavor comes out here in in waves there's like a floral taste as well yeah a little bit elderflower
11:05in there keep giving lots of different things doesn't it yeah it goes on time for Corrin's lobster
11:12donut with a cured trout version for Tom big flavors but very light as well yeah slightly monotone only
11:26because I think we had that first it was a lot more gentle than the first one yes yeah it's
11:31like a warm
11:32rounding hug as opposed to like an exciting fairground ride of flavors like Tom yeah but the one that
11:40excited me the most was this one agreed it's really unique cut the side I think I like them both
11:47equally
11:47in different ways John takes the canopy how you looking John I think okay I still got quite a lot
11:58today me too mate it's starter next and Corrin's up first he couldn't include the wild rice for his
12:06starter in the heats please having more success getting it to puff up today okay so the first of
12:13the starters which are all plant-based is begin at the beginning and it's a celeriac broth served with a
12:22herb bouquet soy milk poached celeriac celeriac puree teriyaki shiitake mushrooms hazelnut furikake and
12:30lovage oil celebrating Welsh actor Richard Burton and the 1972 film under milk wood which was filmed
12:38mostly in fish guard as the celeriac roses poach he mixes hazelnuts nori sesame seeds and nutritional yeast
12:46with his wild rice for the furikake
12:52that's good hey Corrin how you doing chef yeah looking all right right now touch wood under milk
12:58wood hey you've got an eight for this yeah what was Tommy's feedback he would have liked a few more
13:05crunchy bits on it so I'm adding some puff wild rice to furikake lovely I'm also gonna add a little
13:10bit
13:10more shiitake mushroom and I'm gonna season my broth with a tarragon vinegar oh you want a bit more
13:14acidity one of them what didn't and we want it what's the school we want oh we want a line
13:17we
13:18want a nine don't we want a ten all right we'll go ten don't be shy okay once again he's
13:24used a
13:24barbecue turnip to add a charred depth to his celeriac broth the roses are to represent the moon over the
13:34sea surrounded by dark countryside in the opening scene of under milk wood the film was originally a
13:42radio play I was written for voices it involves all the local characters in a fictitious village which
13:50spelt backwards I don't know if allowed to say this on telly it's bugger all okay Corrin you have five
14:00minutes to the past chef yes yeah we'll be up in two shimmies in a shake lovage oil is added
14:05to the
14:06broth cups and the judges will add their own herb bouquet Corrin covers his celeriac puree with a
14:15larger portion of teriyaki shiitakes what you need bud hard slices around the rows if that's okay
14:21yeah everything behaving itself everything's better than it ever has been oh well be a truffle going on this
14:27one today how's that broth tasting nice yeah the tarragon vinegar is just giving it a real lift
14:35all right John K2 yes please thank you chef yep yep yep yep service please thank you very much so
14:48obviously you mentioned voices there and one of the most incredible voices I suppose in British acting
14:54history is Richard Burton well he was a huge fan of Dylan Thomas so the film exists because it was
14:59his passion project Tom what's the voice like deep baritone rich can you it's very similar to mine
15:09to begin at the beginning oh that's him it is doesn't like it moonless night in a small town starless
15:18and
15:18bible black the cobbled streets silent and the hunched quarters and rabbits wood limping invisible down to
15:25the slow black that was quite an entrance minute very atmospheric so let me oh look at that look at
15:33teeth I like the moss as well in the bowls smells incredible doesn't it smells wonderful
15:46seems to be prodding yours around I think everything's cooked nicely in it and I like the textures I
15:53just don't think I'm enjoying it that much to be honest with you I really like the solaric I think
15:58it's
15:58really earthy and rich the tea it smells so wonderful but the flavor doesn't quite deliver
16:04on that see I'm the other way around I love the tea whereas I found it itself a little bit
16:10gritty I
16:11really like mine here we've got this beautiful kind of solariac rose it's layered with flavors and
16:16the tea the lovage that comes through the undertones everything in the seaweed maybe a touch under seasoned
16:24the drama of the presentation as well reminded me of the film it's atmospheric and poetic it's
16:30transported me to somewhere else I feel like doors I feel like I'm in Wales somewhere that's a good dish
16:35this John's next after checking the hoggett sausage for the main course he's onto the saute sauce for his
16:48starter very good it's called lgsm lesbians and gays support the miners inspired by pride which tells
16:57of the lesbian and gay community fundraising for Welsh striking miners the dish showcases the colliding
17:05of two very different worlds it's coconut smoked mataki hazelnut satay sauce sweet and sour pickled
17:12some edges aerated coconut hazelnut and sourdough bread miso sauce garnished with black truffle and
17:18spice a lot of ingredients a lot of flavors what did you score for this I believe an eight he
17:25was
17:25looking for a little bit more texture I've got some buckwheat and some golden linseed here which
17:29I'm just gonna toast off I've toasted off some seaweed I've used all the truffle trim as well so I'm
17:33basically just gonna season that up make it a little bit more crunchy
17:40so I'm just cooking the mushrooms to get like a nice even caramelization basically then gonna smoke
17:45them Sally in the swimmers is naturally a lot of water scenes that must be a real challenge to film
17:54yeah we filmed a lot of the open water scenes in in the sea the camera and myself we're in
18:00a small
18:01dinghy attached to the real action dinghy with the actors in and it was very emotional actually
18:06because I'd cast a lot of people who were refugees and who'd taken that journey themselves and so they
18:12were acting something they'd already done John's using the pulp leftover from making coconut cream to
18:20flavor the smoke for his mushrooms John you have six minutes chef yes chef in the heats his coconut
18:28sauce got too hot and couldn't hold in a foam as a temperature on that secondary sauce it's good
18:33yeah hold it yeah he adds the crunchier seeds and quinoa mix to the maitake's then his 15
18:41ingredient Thai love spice blend feeling very Southeast Asian this I'm excited very much
18:50four minutes chef yes chef first is going to be the satay sauce in the bottom and then mushroom next
18:56wild
18:58garlic and fermented chili and pickled chimay cheese are next ah minus like while this holding waiver and
19:11it's all covered with truffle service piece it's delivered to Billy Bragg's song from the film
19:33look at that rainbow dust wow we know which part of the story that is glamboyant miners
19:48well it's certainly a collision I feel like it does not a good thing for you right now I'm not
19:56entirely sure if I absolutely love it or I don't I don't think the coconut quite works I think that
20:03that's the kind of floralness that I'm it's confusing it slightly but in terms of the storytelling the
20:08glitters lovely yeah I feel that's a lot of fun to sprinkle on it is reflective of the miners and
20:14the LGBTQ community coming together but I'm not entirely sure that it a hundred percent works I like
20:22the heat I think maybe people have slightly less satay sauce the texture the puffed quinoa there was
20:27nice it gave good crunch to it the meatiness of the matakis I think that's the thing that bothers me
20:32the most about the dish the mataki mmm it's like this I don't know mushroom mattress surrounded by all
20:38sorts of bits and bobs that are tasty and crunchy I think you're right Lorne I think there's too much
20:43of the satay that kind of makes it a bit gloopy yeah but the sauce tastes lush it does taste
20:48very
20:48see that's the thing we're talking about all things that are actually really nice and lovely but they
20:51haven't quite become friends yet I don't think it's still the start of the movie yeah yeah and just
20:59like that work your fish calls Corrin just like that Corrin's making chow and mushy a set custard
21:07that must have a silky texture it's been the downfall of many chefs on the show because there's no room
21:14for error six minute timer so next up we have the secret garden crostade filled with broccoli puree and trout
21:22belly
21:22chow and mushy served with cured bottom loin of trout pickled shallots pickled sea vegetables and a
21:29champagne veluté top line of trout cooked in the clarified butter with a champagne and brown butter sabayon
21:35based on the secret garden many of the garden scenes were filmed at the world-famous Conway botanical gardens set
21:42across 80 acres of rich and abundant greenery you've got a nine I've made a few little adjustments just
21:48tiny ones in terms of like seasonings and more pickled vegetables and the crew starred I'm gonna
21:54season it with a little bit of pickled jalapeno vinegar I've got my two champagne sauces that need
22:01getting on all systems go now the cured trout bottom loin is finished with olive oil and the belly is
22:10mixed with broccoli stems whilst he prepares the top loin I'm just trying to time it right before I
22:17start cooking the trial I don't want it to be cooked too soon I'm just trying to keep myself calm
22:22I love
22:24the way that we're using both parts of the trade like the bottom loin of it being cured and then
22:29the
22:29top of it being cooked in clarified butter I'm excited about the champagne elements they've used every part of
22:35the champagne yeah the crustards are filled with the trout belly and broccoli puree okay Corinne six
22:49minutes time I'd love your fish to be at the pass please yes Andy some of the puree also goes
22:56on the
22:56chawan mushy along with pickled shallots and verbena leaves what was the chawan mushy kind of like a warm
23:03panna cotta it's probably the best way of kind of describe Laura just did a face fishy kind of like
23:10warm fish you don't like custard I've had some that are not nice I've had some that are very nice
23:15how
23:17are those cruise stars lovely and crispy they're finished with crispy leeks the cured bottom loin goes
23:26on the chawan mushy oh it's quite hot yeah elderflower ketchup and pickled elderflowers go on the water bath top
23:40loin
23:41straight on top yep 108 please then it's the champagne savoyang last minute chef yes Andy coming up in one
23:52minute a lighter champagne sauce is added to the chawan mushy along with flowers from Corinne's garden
24:04thank you very much okay service yeah that's one second place one second please thank you thank you very
24:22much thanks to enjoy your dish please find the key to the secret garden the entrance is hidden under
24:32the crostade where all good entrances are
24:44first thing that crostade is delicious yeah the trout flavor really comes through in that great crunch to
24:58it as well yeah I'm not a big fan of chawan mushy I've got to be honest but in this
25:02case it sits
25:03quite nicely with it I love that the chawan mushy is the nice thing I've had today it's so rich
25:09and
25:10tasty and like umami and deep yeah it's not too far cooked it's not under it's just perfect yeah I
25:15like
25:16the pickled shallots that kind of slight sharpness and freshness the trout and the other dishes well
25:20is perfectly cooked all three are very different as well which is all quite interesting I mean I
25:26suppose the only thing that I would say if this was at a banquet trying to do 80 of these
25:32dishes all of
25:33those little elements but that doesn't mean to say that right now in this moment this dish is beautiful
25:46how are you looking John think in control dare I say it John's making fair dardeni a crab and
25:54coconut bavoie apple cider and elderflower vinegar jelly dressed white crab pickled green apple and a
26:01coconut ash cracker fair dardeni based on Disney film the black cauldron 1985 the story draws directly
26:10from the legend of the fair dardeni the cauldron of rebirth which became the inspiration for the
26:16film's magical black cauldron my crab has been replaced with celeriac the crab of the land have you
26:23ever seen the celeriac walk you sideways so chef you've got a knife in this dish yes very happy with
26:29that we did want a bit more theater both Tommy and I wanted more theater from yeah I really believe
26:33in
26:33the dish I really like it and I'm not changing anything in terms of like the cooking I just want
26:39to nail that again and then I'm just gonna add some dry ice to the theater because of Tom's shellfish
26:46allergy John's replacing the white crab with celeriac and enoki mushrooms this has got a sort of like
26:52bow crab appearance to it he mixes both toppings with pickled green apple and the spicy coconut and lime
27:00dressing as Phil finds out how Sally recreated a missile attack they used for us in the swimming
27:08pool and a shell flies in through the roof and into the water so we had a real bomb that
27:15we dropped in
27:16to the water but then we had to replace it in visual effects to be a fake one and doing
27:21visual effects with
27:21waters really complicated because of all the bubbles that come off and so an incredible team that was
27:27mainly British but it's a life the UK really are top of their game yeah yeah yeah the coconut ash
27:36crackers
27:36aren't frying as cleanly today I think the batter was too thin but I have enough for this I just
27:45wanted
27:45to make a few more so I could make sure I got ultra beautiful ones you've got six minutes to
27:51the past
27:52John yeah he builds the bavoise with the dressed crab and Tom's celeriac on top of the apple cider and
27:59elderflower vinegar jelly then a generous layer of caviar seasoned with Welsh seaweed and long pepper
28:07foreign yes chef can I get you on piping yeah of course so basically all the crevices yeah
28:14toasted seaweed and chili emulsion fills the crackers it's like a maze isn't it yeah I'm glad he's
28:22giving me the easier job the bavoise are finished with elderflower vinegar gel
28:28a listen flowers and fennel fronds you're gonna need a few extra seconds so he can get all four
28:34crackers pipes maybe like another minute give me one more extra minute more elderflower gel and the dish
28:44the dish is served service please careful guys thank you very much
29:04oh what's in the box what's in the box oh that's beautiful
29:19it is quite light and elegant but there's a bit too much of the elderflower vinegar I feel like
29:25it's taken over the whole thing and when you're not really getting the flavor of the crab bavoise
29:31and the bath was actually a little bit grainy as well there's so many lovely flavors in there I think
29:35coconut works really nicely there but yeah I think overall there's just too much vinegar this is kind
29:41of sour and tangy no matter where you go I think the seaweed caviar is lovely though and I quite
29:47enjoyed
29:48you know this the crunch yeah very very crunchy got a lot of texture to it you got a nice
29:53warmth and
29:54heat coming through from it and the drama of it all as well in terms of fulfilling the brief is
29:59there I
29:59think the cracker looks fantastic I think it's a brilliant addition but there's way too much spice
30:06way too much acidity it just doesn't sit really well with this dish it is like a mouthful of chili
30:12powder just right at the end there yeah we're coming to the main course Corin's guinea fowl breasts go into
30:27the water bath and the thighs are on the barbecue how are you getting on John good I think just
30:33don't
30:33want to stitch myself on my dessert you know yeah exactly just making the carrot and sea buckthorn
30:41sorbet now get that churning hello lovely judges oh you're very perky today we've just been perked up by
30:54spice and vinegar have you had anything delicious neither chef is playing it safe there's a couple
31:00of dishes there where this kind of like rainbow cacophony of ingredients come together and they
31:04really do work some are not quite hitting the mark Lorna that's the kind of tightrope these chefs are
31:11walking I've had one dish that I've really liked but otherwise I still think need work are you getting
31:16some good strong storytelling in here absolutely I mean there's been drama there's also a delicacy
31:21though in a gentleness what is it 60 million households watched your swimmers film 47 number
31:27one in 47 countries you know about this yeah and a Welsh BAFTA and a Welsh BAFTA that's right let's
31:35not forget about the Welsh BAFTA
31:36that's right let's not forget about the Welsh BAFTA well the second half there's some stunning cooking coming
31:40thank you can't wait good luck with the eating
31:48Corin's baked his miso muffins for dessert and for the main course he's proved the bao buns for longer
31:55they're a bit different than yesterday then
31:59light as a feather just like you chef
32:06John's rendering his hogget rack he's going to be serving first
32:13hello my little shoe buns how are you doing
32:19I'm pushing very hard yes tasting tasting checking checking I'm gonna let you get on with it because
32:24I know you both got bags of work to do go run run run like the wind please
32:31how's it looking Cory it's looking really good mate
32:36no this is pan a for the sweetbreads the sweetbreads have already been soaked in coconut milk for 24 hours
32:44poached and are now being coated ready for frying
32:49okay so our first main course is called lights up and it's Welsh hoggett Thai curried kebab
32:54hoggett chops lamb sweetbread nuggets som tam slaw and honey pickled chilli dropping fruit pods
33:02and it's celebrating seminal Welsh film human traffic that follows a group of friends in Cardiff
33:08as they partake in a weekend of pubs clubs and parties
33:12the chef does a take on an after club feast
33:16they had me up kebab
33:17yeah
33:20he's also got his jungle curry chilli garlic and coconut and sour cherry and fermented chilli sauces
33:28what did you score?
33:30uh... eight
33:31eight
33:31and what was Tommy's feedback for you darling?
33:34just need to sharpen it all up
33:35your sweetbreads were a bit chewy
33:36yes
33:37what have you done about that?
33:38i have not overcooked them
33:43in true John's style the slaw is a celebration of both British and Thai ingredients
33:50John do you need anything right now?
33:52i'm just a bit up against it
33:54i can give you a hand if you want mate
33:56nah it's alright
33:57just got a push
33:58cool
33:59i've seen the movie
34:00oh yeah
34:01oh it's brilliant isn't it?
34:02yeah
34:02it was all about clubbing culture in the 90s
34:04and it was the first film that showed like urban wales
34:09what's burning?
34:11it's just a bit of a char on the bread
34:12oh no problem
34:15whew
34:17i'm hot bro
34:23who doesn't love a kebab?
34:25chicken or lamb
34:25what do you go for normally?
34:26mix of both with extra pickled green chillies
34:29love em
34:29i'd pull a good chicken to be honest with you
34:31yeah
34:32keep it light
34:32keep it healthy
34:33basically a salad at that point
34:34exactly
34:37the Hoggett is finished with curry sauce and coconut smoke
34:40as Corin helps fry the sweetbreads
34:44ooh
34:45god
34:49John starts on his porcelain takeaway trays
34:52with the slaw
34:53then the honey pickled chillies and onions
34:56you've got four minutes to the pass chef
34:59yes chef
34:59you want them glazed again?
35:01yes please
35:07much better
35:08bouncier
35:08that's what i was going for
35:13he wanted it
35:14a couple more degrees on
35:15from where he got it in the week
35:18good croissant chef
35:19perfect
35:23ok you're due at the pass now chef
35:24what do you want
35:25an extra minute and a half
35:26two minutes
35:26maybe an extra minute
35:29Corin you mind grabbing the salad?
35:30yeah mate
35:34the glazed sweetbreads are dusted with the 15 spice powder
35:39that's it
35:39yeah
35:40okay
35:41what?
35:41i'm sorry
35:42thanks man
35:47service please
35:53nah
35:56thanks so much for that
35:57no problem mate
35:59it looks good
36:00bit of a bombsite it
36:02oh that's so juicy
36:11the bottled sauces are named after the main characters in human traffic apply as your mood
36:16dictates oh it's fiery but good now the honey pickled chili fruit pods oh that's what these
36:28oh yeah oh spicy I know that's what just took the roof it's lush it's such an original take on
36:39things
36:39that you're very used to the kebab so exciting to eat and it's so flavorful the lamb's cooked
36:46deliciously every element of it so accomplished isn't it the presentation you really feel the
36:50whole time that you're out on a night out you're having a late night kebab flavor-wise I think it
36:54is outstanding it's beautifully cooked hogget sweetbreads like that and the pickles and the
36:59spicing all of it is delicious each of those curry sauces have their own right in their own balance
37:04and their own flavor is it special enough for a banquet I think definitely yeah it's just so full
37:10of flavor so delicious it's so fun if I think of great British menu banquets something magically
37:16special and this although all the flavor profiles are there all the cooking skills are there does it
37:21just feel a little bit like we should be sat in the back of a taxi I'm not going home
37:26yet
37:33Corrin's turn he's juggling a coconut ice cream for dessert alongside celeriac fondants and the rendering
37:40of his guinea fowl for Maine Rangano Nioni's guinea fowl barbecued finished crown of guinea fowl fried
37:50comfy leg with piri piri hot sauce barbecued confit thigh pickled and seared courgettes courgette
37:56puree roasted yeast celeriac puree and the fried steamed bun celebrating Rangano Nioni a Welsh
38:01Zambian director who won best director at Cannes 2024 for her film becoming a guinea fowl
38:08Corrin is glazing with a Welsh Zambian honey he found at his local farmers market
38:17you've got a nine for this course I did what was the point he took off why didn't he give
38:21you a ten
38:21so tight you need to render the fat down a little bit more and some nice crisp skin so that's
38:25what
38:25we're going for indeed what they look like lovely little pillows they are far better than they were
38:35earlier this week now that is what I wanted he dredges the drumsticks these are gonna be better than
38:45yesterday as well was a bit unhappy with how it all came together in the week so I want to
38:51make sure
38:51that everything's at its perfect point before I start plating and this is gonna be a play on the
38:57fried chicken so we had a kebab and now we're getting fried chicken this is the best night out in
39:02Cardiff
39:06the guinea fowl drumsticks are seasoned with piri piri sauce actually didn't do this in the week but
39:13I think a little bit of nutmeg and lime on this can really lift it the celeriac fondants and puree
39:22are ready to go followed by the courgette puree what do you need bro if you just pick the nicest
39:28one
39:28of these yeah and stick the little dogs on through it thank you very much barbecued courgettes are
39:37next all right Colin my love you've got five minutes yep I'll be up very sharpish how's that
39:43guinea fowl be resting until the last minute nice cook thank you happy happy with it very happy very
39:58happy indeed which making sure to trim any fatty bit because I feel like that is where I went a
40:05little bit wrong in the week smell of that first so gorgeous the dish is finished with the ponzu sauce
40:23okay top left please John yeah service please thank you very much all right Cory wow no
40:38wait wait wait wait where are you going with my buttons okay thank you just quality control
40:49wow
40:55yes bud it's quite smokey in here isn't it
41:10what you think phil are you still here i i i think the barbecue bits are so nice that bit
41:17of confit thigh they're so smoky and this bread i think this bread's fantastic yeah the fried
41:22steamed bun is delicious the cooking of the guinea fowl breast i think is fantastic
41:26the little nugget on the on the dart is delicious i think that i could eat that barbecue confit lots
41:35i could have more of that for sure the nasturtium flowers and the courgettes were quite a subtle
41:40flavor it maybe wasn't quite as exciting as the last main that we had i think the letdown
41:46slightly is the garnish it all feels a little bit flat and i think i want a bit more of
41:51the spice
41:52and a bit more of the sweetness and a bit more of those flavor profiles that you read
41:55being pulled through onto the plate a bit more yeah i mean i completely agree i think the guinea
41:59fowl was definitely the highlight of the dish and the little confit was on there was really good
42:03i think if you gave me a bit more of an exciting sauce for the extra bit for the bun
42:06and stuff
42:07like that i think it could help bring everything together i really love this i think this is really
42:11cool yeah yeah
42:17it's pre-dessert and john's coloring tuiles with fig leaf powder to look like dinosaur scales
42:25along with the canapé their scores here will be the decider if there's a tie break
42:30all right chef so you have six minutes to bring your pre-desserts to the past both at the same
42:35time
42:35probably need an extra two i've got tuiles in for six minutes or five minutes now
42:40john's making not so tropical celebrating jurassic world rebirth from director gareth edwards the tuiles
42:48will go on top of the sea buckthorn and carrot sorbet he made earlier i've been super happy with the
42:55food
42:55that's left this kitchen so far so i'm going to keep trying to do the same
43:01corin's made an olive oil mousse for rocket man which celebrates taron edgerton's portrayal of elton
43:07john it will go with the pistachio tofu and white chocolate ganache and lemon curd
43:14yeah
43:17you're still looking good john
43:20yeah
43:24corin's onto the mousse and john's adding fur oil
43:28one minute to the past please yeah i might need another minute he needs a whole minute
43:33is that all right for you it's fine mate i'm good yeah rocket man is finished with lemon meringue
43:42corin you got hands for a minute just to help me put these wheels on on yep you're into that
43:50extra minute
44:01okay service
44:06thank you very much
44:19oh
44:23first they're trying the white chocolate and tofu ganache in corin's rocket man
44:33when you read tofu and white chocolate ganache you go oh my what's this going to be and yeah
44:39textually yeah i've never had anything like it before it's absolutely delicious i love it
44:46there are little sharp lemony bits that come through the different layers so every spoonful is different
44:51it's just so lovely yes creamy and comforting balsals got that zip of the lemon
44:57second is john's not so tropical with the sea buckthorn and carrot sorbet
45:05it's clean it's crisp it works very well as a pre-dessert the seed buckthorn and the fig leaf
45:11actually work very well together i think in that it's really good and zingy and fresh
45:15never had anything like it you know what it's so brave i i have to highly commend these two chefs
45:22for the way that they're cooking the colors are really bright and uh impressive in this one
45:26it's fun to look at we have to lift up lift off lift off whichever one we think is the
45:33best
45:37houston we have a ganache
45:45it's the final course dessert
45:49corin's adding color to his liquid gold coconut blossom caramel sauce
45:55let's go more butter we're not here to be shy are we
46:01it's a banquet
46:05so just strained off my comfy strawberries i've had a little bit longer today to get them going
46:10slower make sure that they really take on the flavor that i want time you up so 20 minutes
46:20john's been inspired by snow white and the huntsman which was filmed on the beaches of pembrokeshire
46:28okay so the first dessert is called white red and rose and it's coconut and white cardamom
46:33bavoie fermented rice ice cream toasted rice meringue shards strawberry compote
46:38comfy strawberries white cardamom and pickled rose liquor consomme and frozen coconut snow
46:44and this is a take on a line from the film face as white as snow lips as red as
46:51blood and heart as
46:53strong as a rose what did you get for this a seven seven seven uh so i'll be looking to
46:58improve on that
46:59there was an issue with the setting of the bar while it was too hard set yeah so i've dropped
47:03a couple
47:03of grams of uh gelatin on that meringue i'm gonna knock down the portion size i'm actually gonna knock
47:10up the portion size of the ice cream just getting the balance right
47:17corin's meanwhile making a shiso vinegar syrup to flavor an italian meringue which will go with his
47:23rum soaked miso muffins and coconut ice cream like john's starter his dessert stands for lesbians and gays
47:31support the miners and is inspired by the film pride this did it for you didn't it this was my
47:3710.
47:38i'm assuming there are no changes i've made a slight change actually the ice cream was slipping off it
47:43was just a bit unstable i want it to resemble mine but not fall down like mine yeah so what
47:49have you
47:49done serving the ice cream on the side then you can control how much that comes out that's a good
47:53idea
47:56how you looking john did your hand with anything i'm pushing a little bit just to get things set
48:00i can go first on this if you want sorry if you if you're happy i'll go first on this
48:04can you go first
48:05do you want me to yeah i mean i could do with the extra i'll go first
48:12super happy with these muffins they've come out super light everything's light and fluffy today
48:17do you have any piping bags chefs do you want to go straight into these perfect i only need one
48:22thank you
48:29okay john you've got six minutes to the past chef i'm actually uh falling a little bit behind so corin
48:35is kindly offered to go first oh you swapped yes because you were good to go oh look at that
48:42one last gentlemanly chefy act well then you have six minutes no problem
48:51after being dried out and given a hint of smoky flavor the miso muffins are soaked in rum syrup
48:59they're served in coal boxes with the meringue on top
49:03do you need anything chef do you want to take the sauce out give it a little
49:06twizzle with a spoon yep how much do you want chef too much no it's fine never too much
49:14the liquid gold caramel sauce gets a bit more bling
49:23after toasting the meringue with an ember thank you
49:35okay service it's served to dead or alive's track which features in the movie thank you very
49:57good energy coming into the room wouldn't it we've had a real boogie this week
50:07love that liquid gold yeah so pretty
50:13it's a sexy sticky tofu pudding isn't it it's clever and simple all at the same time
50:19the ice cream is magic i had the ice cream on its own and i thought well yeah it's a
50:24bit sour and
50:25it's not quite but then the moment you put it together with the the sweetness of that caramel sauce
50:30and the the muffin and the meringue just delicious this slight smokiness and the rum in there is great
50:36as well i think that's the best meringue i've ever had in my life honestly i'm used to meringue
50:41being you know crispy and hard but it works so nicely soft also the gold in that sauce set
50:48against the kind of earthy pudding and bowl i think sticks to the brief beautifully yeah you
50:54really feel the kind of two worlds unifying here what a special little pudding that is
50:59that's it coconut blossom caramel sauce is the way forward as long as it's sprinkled with gold
51:07you're going to look really cool now and do the double glasses thing
51:17john's making coconut puree snow for his snow white inspired red white and rose which he adds
51:25as a flavor in his strawberry and white cardamom sauce hey john yeah you've got quite a long time
51:33you've got 16 minutes left you're gonna come a bit early yeah i think everything is set nicely now so
51:38how's that bavois can i have a look happy it's got like a nice softness to it now yeah good
51:45good good
51:45i'm in a happier place the white coconut and cardamom bavois gets a red topping of strawberries
51:53in a compote and confit along with some verbena leaves toasted rice meringue shards i wonder how sweet
52:01they'll be over it'll just be a nice kind of toasty note i do quite like cardamom being used in
52:06dessert
52:06if it's used sparingly the amazake fermented rice ice cream is topped with meringue shards you mind just
52:16going on some shards beautiful wobble to it look
52:31okay long last time service please guys
52:36okay
52:49skin as white as snow lips as red as blood heart as strong as a rose
52:54it's not even anything written on there it's just lorna looking over a reflection yeah exactly yeah
53:08what do you think
53:09what do you think ah it's nice
53:11i have a very similar reaction it's strawberries and cream and it's toasty rice clever pastry techniques
53:17but it's it's not a banquet worthy winning dish it's got flavors that work classically
53:25it's quite safe i think yeah i think i think the flavors are harmonious but i think it's a bit
53:32sloppy yes the meringue is a bit sweet and not adding too much yeah and i'm sure about the
53:36coconut and cardamom bavoie yeah it was a bit too savory in a way that didn't quite play off the
53:42other
53:42flavors it seems nice yeah all the colors are there the snow white colors of red and white can you
53:48taste the
53:48rose no no can you taste much of the coconut no there's no punchy notes which is a shame because
53:56i think this might be the same chef that did the kebab if you could make this sing like the
54:00kebab dish
54:01that'd be mega i'm absolutely exhausted after all that it was an intense day yeah i've loved every
54:09minute of it yeah for both of us i think every dish made an improvement today yeah you know so
54:14you've
54:14obviously done it before yeah how nerve-wracking is it when you go into that judging chamber oh the
54:19judging chamber is your legs just go jelly and there's butterflies in your belly
54:39hey chefs hello how you doing really good really good good i wasn't going to ask if you were tired
54:46because i saw you at the end of that mammoth mammoth cook that you both did today so much focus
54:52i don't
54:53think i've had a day since i've been judging like that every flavor every profile you've both been
54:58incredibly brave chefs it was just brilliant i want to know though who cooked lgsm the dessert yeah that
55:05was me it was like sticky toffee pudding on steroids and that cold charred meringue was wonderful i just
55:11thought it was absolutely delicious dish thank you very much who cooked lights up
55:16i thought it was amazing the explosion of flavors all the different sauces the perfectly cooked
55:20hoggett i mean it was really really delicious so well done and who cooked the kohlrabi canapé
55:27that's me well what can i say except thank you for putting that in my mouth
55:32and who cooked rocket man that was me that got top scores from all of us i mean i could
55:38have eaten
55:38double the amount you served thank you very much look we're not going to make you wait any longer
55:43andy has got the scores
55:47the winner for wales i'm going through to cook at finals
56:00it's corin what a mate
56:06well done corin back at final's week yeah you got a bigger chance now of getting to the banquet
56:10properly i think it's going to be hard for it to be any harder against any other chefs than it
56:15was this
56:16week so i think i'm in good stead because these boys were amazing yeah i'm a bit shocked to be
56:21honest no well done well done yeah massive commiserations john and as you know i thought
56:26your main course was incredible i gave it a 10. the kohlrabi canapé also i should say got four marks
56:32from all of us oh amazing sally thank you so much for coming have you had a great day it's
56:36been amazing
56:36i've really loved all the dishes today and how you told the story of film in wales
56:40you know it felt very modern and exciting john commiserations corin congratulations on a brilliant
56:47win thank you guys thank you thank you well done both of you
56:58super super super happy the unbelievable standard of cooking in that kitchen this week
57:04i genuinely didn't know what was going to happen right until the end it's been totally amazing cooking
57:09for judging day um just to be able to try and correct some of the errors from earlier in the
57:15week work on the stuff that chef tommy talked to me about um i really think that i made those
57:19amendments and actually listened to the feedback i think i got some full marks for some people so like
57:24you know i can hold my head up high with that interesting fascinating cooking from two very good
57:29chefs this really is what great british menu is about when the two chefs really do ask questions of
57:34what you think is the standard of of great cooking so corin just edged starter there didn't he and one
57:40fish with that beautiful course with the trout three ways so elegant yeah and then john came back with
57:46that incredible main course i mean it was super exciting beautiful cookery from john but corin that
57:52dessert super clever cookery it was simple and it was clean with the story of that film running straight
58:00through the middle of it with that torched charred mallow a worthy winner i think he's going to go
58:06great guns at finals week we'll see i'm buzzing for you thank you very much chef thank you it's been
58:11a pleasure all week yeah i mean i'm brilliant how you feeling yeah good i welled up in there because
58:17i'm obviously happy and then i was like i've got to do it all over again well mate congratulations cheers
58:23mate thank you very much do it for whales get one of those dishes to the banquet definitely
58:54thanks
58:54I'm
58:54you
58:54and
58:54you
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