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Short filmTranscript
00:02this week we've got four chefs from Wales with risk-taking dishes and new ways of cooking they
00:08do the red dragon crowd pot on the stove guys looks like it's about to go over oh brilliant
00:18this year using movies as their inspiration the UK's finest chefs will compete over six
00:26courses for the ultimate accolade cooking at a star-studded banquet at Liverpool's St George's
00:33Hall they'll need blockbuster dishes to impress their mentors veterans of the competition both
00:40trusted old hands and new faces who will eliminate the lowest scoring chefs each day until the final
00:48two face our exacting cast of judges it's interesting just perfect that's delicious
00:55yeah who will add their name to the glittering list of Great British menu winners I'm just a girl
01:02standing in front of George asking to love my food
01:18this week the best chefs from Wales are competing to win a place at finals the dishes are inspired by
01:24the
01:24most well-known Welsh actors in the piece Dan Andre is a head chef he has already retained a Michelin
01:32star
01:32at one Welsh restaurant and is looking to score another at his new place Avon in Snowdonia it's a
01:40real honor to represent Wales I haven't come down here for nothing I want to do my best Corinne Harrison's
01:47restaurant Gwen is just down the road from Dan's in West Wales
01:54in West Wales
01:55second time yeah second time on this is your first time yeah first time on his first attempt Corinne's
02:01talent and confidence got him all the way to the banquet with the canopy I really want to go further
02:07than I
02:07went last time and I think nerves did get the better of me last time I didn't come across the
02:12way I want to
02:12come across and I feel like I want to rectify a lot of things this time private chef Carl Clegghorn
02:18is
02:19from Cardiff and he's competition ready having recently got into the finals of national chef of
02:25the year yeah hey chefs how you doing all right mate quite nice to meet you my main focus for
02:30this
02:30week is to cook like I've never cooked before and I think I'm gonna give the rest of the chefs
02:35a run for
02:36money and John Chantrasak is from the Y Valley last year he won a Michelin star and is back for
02:43a second
02:44try at the competition hello chef ease hi John I would be lying if I said that my goal wasn't
02:51to be in
02:52that judging chamber this time around I know all about you yeah yeah yeah we're newbies yeah two newbies
02:58against Michelin star chef no problem hello chefs nice to see you all Colin hello did very well last
03:09time not well enough but not well enough clearly John yes got strategies in place the strategy is to
03:15focus on my own game well it's lovely to have you all here in the kitchen we're gonna start with
03:20the
03:20can of paint needs to be sharp it needs to be elegant it needs to be one or two bites
03:24at most okay chefs
03:25thank you thank you their veteran chef will use the rankings from this first bite to decide any
03:35tie break it's amazing to be back in the kitchen I forgot how it just springs into action once we
03:40get
03:40going you know boom all systems go well these accents happen to me to add to the pressure three of
03:50the
03:51chefs are about to find out they're making very similar canapes so this is my shoe pastry
03:56donut mix so this is my stout and treacle donut corin's donut will be filled with lobster and topped with
04:04mushroom caramel and truffle dance has a cheese custard filling with pickled onion gel and crispy onion
04:12dun dun dun dun dun dun whilst carl's also using cheese custard to fill a gougere along with Worcester
04:19sauce gel and old Winchester cheese so this is my mustard cracker land for the top of the soup pastry
04:29John missed the memo he's making pickled kohlrabi and candied beetroot basically I should have like a sweet and
04:36salty end result they still don't know which previous winner of the competition will be
04:42tasting their food how you doing boys yeah all good ready for the veteran if I say Paul Ainsworth
04:51Tommy Banks Spencer Metzger I'd love to see Tommy I get along they'll love it yeah you never know I
04:58think
04:59Paul any of them they're all legends as long as they give me good marks we'll be fine well that's
05:03not guaranteed
05:06come on onions this week's veteran is one of our most successful competitors ever got about 30 seconds
05:14and I'm gonna need you up on the pass having cooked at the banquet three times wow damn quite the
05:23stack
05:23you got there sir everything's tall over the holder of two Michelin starred restaurants plus a green
05:32Michelin star it's Tommy banks oh yes how's it going chef how are you yeah I'm stoked I'm excited all
05:41right John what we got so I've prepared for you a honey pickle kohlrabi with a candied beetroot and
05:46rapeseed topping Corrin what have you made I have a stout and treacle doughnut that's been filled with
05:55Abu Dhabi lobster you've got a chestnut mushroom caramel on top no wanna mostly yeah all right Carl we've
06:05got a Snowdonia cheddar Gouger with the old Winchester custard a wash the gel it's kind of my take on
06:11a
06:16Welsh rabbit last up I got Snowdon black bomber cheese doughnut Welsh truffle pickled onion jelly and
06:21crispy onion you clearly all got really different styles to cooking so I think my best piece of
06:31advice is just let that shine the food wants to be phenomenal but also I'm looking for something
06:36really cinematic I think it's a best opportunity chef's ever had to really tell a story on a plate
06:42thank you chefs thank you you know what I would have liked Paul but equally like you know Tommy's a
06:51great chef I'd like to think that I can get some high scores with Tommy I say good I think
06:56of your firm
06:57firm but fair all right Tommy so give me a ranking from four to one I feel harsh saying this
07:03I think I'd go
07:04four with Dan I actually really like the flavors of his doughnut but it didn't feel very proved to
07:10me delicious it's just like packed with flavor three I would go John the flavors were actually
07:18delicious but there was just a very large piece of kohlrabi I felt like it I was eating raw turnip
07:24for a
07:24long time those are flavoring that little bite keep going as on that yeah corin's was probably
07:31technically the best because he was so light but I didn't really taste lobster so that's why I put him
07:38in second place yum mmm that's delicious nice and savory Carl will steal it wash rabbit but like it was
07:46executed perfectly and the flavors were great you did any half of it it was massive yeah super nice
07:54unbelievable nice and crisp yeah it's some serious competition most worry about John really clever play
08:06on flavors and textures I don't really see much weakness in any of the guys there in the kitchen
08:15the starter must be plant-based and celebrate movies with links to Wales title of my dish is to begin
08:24at
08:25the beginning based off of a line from the film under milk would Dylan Thomas indeed so Richard Burton starring
08:32in it that's the connection to world right there I love it yeah so we've got some celeriac so
08:36celeriac I'm going to roll in nori make that into a rose serving it with some shiitake mushrooms that
08:41have been marinated in a teriyaki sauce and also barbecued there's going to also be a little broth on
08:46the side what about this turnip that's just to season up the broth I'm serving yeah just so I'm going
08:51to
08:51barbecue it get all the sweetness of I and just infuse it with it basically oh you're trying to get
08:55like a smokey yeah like more of a meaty flavor into the vegan dish we've got some really similar
09:01flavor profiles and style going on it you both have a celeriac and a turnip oh yeah is your turnip
09:06for seasoning yes and no oh oh multitasking on this turnip he's doing some work it's working hard
09:15Dan's dish is based on Lawrence of Arabia and the wartime adventures of Welsh army officer T.E. Lawrence
09:25so this is a Bedouin tea with Lawrence so we've got black tea and Lapsang Souchon going into the salt
09:32bake I'm going to salt bake the celeriac okay so you put the tea into the pastry yeah oh and
09:36does that
09:36flavor come through like come through and then just adds that smoky depth to the dish is there a tea
09:40to
09:40drink on the dish or yes Bedouin tea is spiced up with cardamom cinnamon mint sage and sugar so this
09:48is
09:49for I'd call it a twill so I could Chris so do you think I've really been toast but I
09:55promise you it
09:56looks beautiful when it's done I think my starter is something that not even Tommy's gonna see coming
10:08so the title of this is liver free lector silence of the lamp hundred percent Anthony Hopkins yeah so
10:14this is my little play on that first scene where it says I ate his liver with fava beans and
10:19a nice
10:19Chianti yes obviously this is the plant-based course you can't serve a human liver no I'm doing a miso
10:32barbecued hen of the wood mushroom so it gives you that meaty texture mm-hmm and then you've got
10:37a a lot of beans cassoulet the presentation of it kind of like brings food and film together for me
10:45am I gonna be scared John's been inspired by pride which tells the true story of a London lesbian and
10:55gay community who fundraised with colorful buckets for striking Welsh miners the title of the dish is
11:04LSGM which stands for lesbians and gays support the miners so how would you go about telling that story
11:09on the plate then I'm gonna be pan frying a hen of the woods mushroom and then smoking it with
11:13the
11:14byproduct of making coconut cream so you get this like sweet coconutty flavor into it interesting and a
11:21hazelnut almost like a satay style sauce and then I've got a little spice blend encompassing all
11:26of these different spices here also a vinegar made from the tops of the strawberries you're quite the
11:31scientists don't you I think it's just really exciting that you're creating these things yourself all
11:35right chefs we wish you all lots of luck and keep good look guys yes all right go so I'm
11:45gonna start
11:45with my slayer X I'm gonna get them poached because I'm gonna have to then get them sliced and rolled
11:55Corinne's dish what did you make it I mean celeriac I love but I'm not usually a fan of things
12:00being
12:00made into roses because generally you've got to manipulate them so much doesn't usually deliver
12:06on flavor and that's what I really care about she'll pop some wild rice in this one sugar hazelnuts
12:11and that one furikake furikake is a seaweed and sesame seasoning we've got any different wild rice than
12:21that this isn't puffin so I'm toasting chilies and spices to make a little spice blend a whopping 15
12:33spices make up the blend including lemony prickly ash aromatic long pepper and cassia or Chinese cinnamon
12:41then I'm also working on a satay style sauce made with hazelnuts he's got more ingredients than
12:48one else but they're all in perfect little trinkets and you can see that in the chef and think this
12:53guy knows what he's doing so I hope I'm right so do I hopefully it'll taste good everyone seems very
13:00relaxed which I think is a good sign no poker face I think mate yeah carl's using van John an
13:08aged white
13:09wine to create a creamy nutty sauce for his beans carl's dish liver-free lector definitely a risk-taking
13:17dish and then he's got the blotty beans they should be a really safe thing to cook but you've got
13:21to
13:21treat them almost like a piece of meat or fish if they're not cooked perfectly they're actually quite
13:24unpleasant he's cooking the beans in a stock with thyme and rosemary and also starting his condiments
13:32she's my black garlic and balsamic gel like Corin Dan is preparing celeriac this is salt bake so
13:43babsang tea black tea Douglas you can break it all down but I quite like it being a bit mad
13:51and rustic on
13:52right so let's meet about the salt baking I don't often find that a lot of flavor comes through and
13:59if
13:59you bring it out and it's undercooked it's raw but equally it can turn to mush very quickly it's the
14:06hard-working tin on it back the pickled turnips and the pickled apple next as well pot on the stove
14:16guys looks like it's about to go over thank you mate oh brilliant I've got some little shimeji
14:23mushrooms and I'm just gonna pickle these in like a honey kombi pickle are you getting on John all right
14:30everything going smooth thanks thanks bye you talk to me sorry sorry sorry all right John is focused on a
14:40coconut and hazelnut sauce this is a caramelized coconut way and then I've got a miso made from
14:45sourdough and then I'll season that with a vinegar made from strawberry tops John grew up in the Y Valley
14:53and food is something he came to later in life through my teenage years I played music in bands in
15:01Wales
15:02originally moved to London thinking I was going to become an international rock star unfortunately those dreams
15:07dissolved so I actually retrained to be a chef essentially anglo-thai is a concept centered
15:15around the two sides of my heritage we draw a lot of influence from the food of Thailand but we
15:19try
15:20and cook with a British larder it's a great honor to be selected to go through and represent Wales last
15:30time around I managed to cook all my dishes and you know we want a Michelin star in three months
15:34with
15:34this restaurant so I believe I've may have what it takes to get to the banquet this time
15:46see well yeah yeah for my own pillow this time so I used to do that oh what's that one
15:56oh lost it
15:57again so I'm just getting my shiitake mushrooms cooked now so barbecuing them and they're just going to go
16:03back into their marinated liquor Corrin starting the celeriac roses I've let them cool down and dry a
16:14little bit so they're pliable right now it's still a question whether I get it done or not the child
16:22off cuts including that turnip for extra seasoning are added to his broth while Carl has cooked cooled and
16:30blended his black garlic and balsamic gel try a bit of that yeah yeah good I just get like this
16:37lovely
16:37sweetness but like kind of like that tartness really comes through at the end Dan's celeriac broth is also
16:46brewing and he's blooming tea leaves to add to it in the last year he moved from South Wales to
16:55Snowdonia to
16:56take on the revamp of Afon restaurant growing up I knew I wanted to be a chef I started off
17:03my
17:03apprenticeship and then the nostalgia at Claridge's Hotel it blew me away and it sort of set the tone
17:09for where I wanted to go with my career Afon restaurant is about using local products here the ice cream
17:17please print I want my guests to leave happy and to have a memorable meal I really want to do
17:25the
17:25nation proud and I won't go down without a fight and I really push myself to every last second service
17:32thank
17:38you Dan's mixing up an apple gel that will run through his tea with Lawrence what's that so it's my
17:48salt bake these look like something out of a compost heap mate they do they're not very pretty but it
17:55does the
17:59job now try a bit yes it does come across as quite salty okay got the indents and it's the
18:05glaze on a
18:06barbecue that's a juniper and some more pine maple add some more tea I have to admit I'm worried about
18:14done that's Larry it's sold eight but it's so salty I also didn't really get any flavors of tea or
18:21Douglas
18:24for
18:24Corrin is tying the final rose petals in place for his celeriac they're then poached in soy milk to link
18:31to
18:31under milk wood
18:35how's the celeriac you have yeah it's perfect I'm really happy with it so with the trim I made this
18:39puree as well what else is in that then so there's a little bit of garlic in there celeriac and
18:44gravita so
18:44nutritional yeast it's just like the base of the dish to build the flavor of the pond all right
18:52Dan's celeriac broth is ready to be given an Arabic spicing and that white bread is being
18:57transformed I need to prove that big chefs can be delicate John's adding glitter to his spice mix
19:07Carl's blending his van John sauce and he's also candied his walnuts it's a very boring job just chopping
19:15some nuts Corrin serving his under milk wood starter first his hazelnut for a caca seasoning goes on to a
19:23forest floor to tie in with the film all right Corrin you got five minutes to the pass mate yes
19:28chef if one of
19:31use feels confident enough to snip the string off those feeling fly feeling fly nice don't know that's
19:38true but yeah the puree he made from the off cuts is topped with diced shiitakes you're gonna put some
19:48stock slices around the rose if that's okay yeah like that kind of thing Corrin you got three minutes
19:53yes chef coming up now if that's okay oh wow okay it is spring moonless night in the small town
20:00starless it served to Richard Burton performing under milk wood the cobble streets silent and the hunched
20:08quarters and rabbits wood limping invisible down to the slow black slow black crow black fishing boat
20:17bobbing sea perfect I take thank you very much yeah all right so try the broth first yeah I'll go
20:33for the
20:33broth first very soothing and comforting that and the herbs really come through don't they yeah it really
20:43do so slow react soft enough there's a tiny bite to it but it's not raw at all you get
20:52this natural
20:52earthy sweetness from that celeriac and that shiitake is a lovely addition to it I say the only thing for
20:58me is maybe lacks a little bit of acidity yeah is there anything you change I was looking to put
21:04some
21:04wild rice in into the furukaki but there was a bit of a mishap with that so what would you
21:09score the dish
21:10um I think that this is eight a strong eight I would go seven bit more depth of flavor in
21:17the main
21:17element sure I'm gonna go with a seven as well I I think it's an eight time for celeriac number
21:27two
21:27Dan's finishing his Lawrence of Arabia dish with a glaze of pine maple and more Lapsang tea it's good
21:35job I've got no hair he's made an apple gel to attach herbs including bulls blood nasturtium and
21:44sorrel it's mad I've done this dish so many times I've got shakes again all right Dan you got five
21:50minutes no sure so what's going in there got to slur it pureed nice apple vinegar we sat on the
21:59bright
21:59woven rugs weary with age and travel more apple high nut when it's poured in there please the aromas of
22:09cinnamon sage and cardamom enticed us as we warmly anticipated our tea it's garnished with pickled turnip
22:19and apple preserved lemon zest and Douglas fir oil all right you want to take chef I'll go with this
22:31one
22:43oh oh a bit of a dribbler battle of the broth mm-hmm that's delicious go man there's the turn
22:50it worked
22:51really hard there's a slight pepperness to it which I like cooking on that celeriac it's a nice texture in
22:59the center I mean it could have probably done with five minutes more just I would like it to be
23:03more
23:04tender and do you think the flavors have come through that you wanted yeah is there the tea is subtle
23:09on
23:09it and the Douglas fir I can taste it could have a little bit longer on the barbecue is it
23:14meant to
23:14have the tea in as well mm-hmm I think it needed to be a little bit more potent so
23:19what would you score
23:19this dish I'd go seven I think little tweaks I could do to reinforce on the flavors I figure seven
23:26there's a few little execute did I get the right score what was that I'm gonna go with the seven
23:34as
23:34well that I think enhancing that tea flavor yes I'm was thinking seven as well oh look at that that's
23:43proper
23:43battle of the mushrooms John's flavoring his maitakes with coconut pulp smoke while Carl's are doused with
23:51miso don't be shy with the glaze yeah all right Carl how you doing smells we've got five minutes to
23:59the pass
23:59yeah we chef dr. Andy Oliver for the Caribbean it's a Carl starts plating his Sir Anthony Hopkins silence of
24:11the
24:11lamb steamed dish with borlotti bean cassoulet surrounded by black garlic balsamic gel how the beans go yeah beans are
24:20good you know they've got a little bit
24:21of texture to it this is exactly what I want to represent the Chianti mentioned in the film he's serving
24:28pomegranate wine
24:35okay do you want mushrooms over yet chef or not yes please chef yeah
24:46yeah I know it's brilliant isn't it it's obviously there's a scene where the prison guards are taking his food
24:52to him so kind of you've got the prison tray and then you've got your seasoning on the side truffle
24:57and candy
24:57I'm candy ball nuts all right chef which one would you like to take take this one lovely
25:09I'd quite like the strangeness of all of this yeah it's a step into Carl's mind I think a little
25:14a little
25:16so the head of the woods you're happy with the glaze you've got into that they could probably have more
25:21of the glaze but I'm happy with the cook on it
25:24cooking's awesome on it that's I really really want to like it and it's just something I can't put my
25:29finger on it right now what it is that I'm looking for
25:32and the beans the bloody beans are there for that kind of like creaminess and I think with the black
25:38garlic and the sauce and kind of like marries all those flavors together
25:42I feel like every time is it a Vindran sauce he's got there I get a little bit of the
25:46black garlic cutting it off
25:48so what would you score this a seven I think like you know with a couple of tweaks of that
25:53me so blaze maybe a slightly bigger
25:56amount of in Juan I
25:59Give this a seven I think seven as well the marriage isn't right so I think it has to be
26:04a seven yeah
26:09Finally John's celebration of the film pride
26:12So it's like the spice blend that I made earlier I've got a bit of pumpkin while which I mix
26:18with truffle yeah John you got four minutes
26:20Yes, yeah
26:22So this is satay sauce
26:24British hazelnuts hey we do Jeff. I'm okay at the moment
26:30After wild garlic and fermented chili, it's the foamed coconut and hazelnut sauce seasoned with strawberry top vinegar
26:38All right, John you ready at the pass now just need one more minute
26:43And then just literally covering the whole top with truffles like this. Oh
26:49Heavens, I just need to pop these
26:55Your minute over John. Yeah, yeah, just coming up in 30 seconds. So they just toss in around the outside
27:06It's served to the strains of Billy Bragg
27:12So the name of the dish is LGSM which stands for lesbian and gay support the miners and it is
27:18inspired by the film pride
27:19The idea here is I've got a little spice bucket
27:24So basically I have a seasoning blend which goes over the top just to symbolize the coming together of the
27:30two parties
27:32Which one would you like to take chef? Should we just go for the glittered one? The already glittered one.
27:36Yeah, for sure
27:41Oh, you smell that I'm away for that
27:48Wow, yeah
27:51The foam that you made with the strawberry top vinegar
27:54What does that do for the dish?
27:56It was there to give a bit of acidity to the dish and the hazelnut satay sauce is that how
28:01you intended it to be?
28:02Yeah, I think it's sort of like a rich silky finish
28:06That's satay
28:08Really nice banging satay isn't it? Yeah, it's outstanding. Love it. I love the way the spice bill was on
28:13it
28:14So you smoked the end of the woods with this coconut pulp. I can definitely taste that on the mushroom
28:20I think he could have done with a lot more of those some easy mushrooms. You know that pickle pickle.
28:23Yeah, it was lovely
28:25Is there anything you'd change?
28:26I think I need to put the shimeji mushrooms underneath so that there's a lot more pops of acidity
28:32And I feel like it could take a little bit more of the foam sauce as well. What would you
28:37score this?
28:37Um, I'd like to think it's a strong eight or a nine
28:42Shortly I think it's a ten. I'm gonna sit right in the middle of you two and go. That's a
28:46nine
28:51How's that doesn't get any easier that does it definitely not and you just sort of melt into your shoes,
28:56don't you I?
28:57Yeah, I feel like everything was quite tasty to me
29:00How do you think these chefs have done there was nothing that was a disaster?
29:03And I also think there was like some actual really strong cinematic moments as well
29:08particularly that the pride and the Hannibal Lecter yes situation disturbing but
29:14Would be quite epic. Mm-hmm. I would almost say that all of those dishes
29:19Could be banquet dishes
29:29a
29:30Very good start chefs
29:31We both felt there was some genuine
29:34Emotional connections to the stories that you were trying to tell us as well as some rather good cooking
29:41All right Corinne for your dish to begin at the beginning
29:45I felt like it did look like the opening scene with the moon peeking through the forests the poach of
29:50the sluriac was integral to the dish
29:53I had a good mouth feel it was soft
29:55But it was pliable so you could actually create the presentation that you wanted as well the sluriac broth
30:00It was warm and comforting maybe a little bit of vinegar or something in that broth just brings to acidity
30:05I think would help balance the whole dish you talked about a puffed rice component that was missing
30:10I think if you brought that in that would have added a bit more crunch which the dish needed. Thank
30:14you
30:16All right Dan for your dish bed one tea with Lawrence
30:21I like the carpet as a mat and the traveling case the tea itself. I enjoyed the taste
30:26It was very earthy the turnip brought some sort of pepper in us
30:29I think the pickled turnip and apple added some real good freshness and acidity
30:35My issue with the dish though was the celeriac itself the flavor of tea and Douglas fir that didn't really
30:40come through
30:41But also, I think the slow it was a bit undercooked a bit too much bite
30:44But I think if you sort the celeriac out you've got a really good dish
30:50All right Carl for your dish liver-free lector. It was a really bold take on the brief
30:56I'm kind of glad that you did it with the plant-based course and you really pulled it off
31:01The blotty beans they're a little bit of bite
31:03But they weren't chalky and I think the van de jean sauce brought some complexity to the beans
31:09I do agree with you though. I think you could get more glaze into the base of those mushrooms
31:13I thought the balsamic and black garlic gel had a great flavor
31:17Perhaps a little bit less of it on the plate would help to balance the dish
31:23John for your dish lgsm I think the symbolism of two worlds colliding was really clever
31:30The my tacky I'd like a little bit more smoke from the barbecue actually
31:34The hazelnut satay sauce that was rich it was creamy it was super delicious
31:39The pickled shimeji's they work really well, but as you say you need them layered throughout so you get a
31:45mouthful of everything every time you eat the dish
31:48The aerated coconut milk with the strawberry top vinegar. I think the foam didn't really hold
31:52I think if you look at layering with a little bit more refinement. It could be a great dish
32:01So to the schools
32:04Corin
32:07I'm giving you
32:11I
32:12An eight
32:13Corrin when you told us we're gonna make a rose out the celeriac. I was a bit worried
32:17I got kind of 80s hotel freak-out happened, but I really really enjoyed it. Thank you
32:23done
32:26We're scoring you
32:29Seven
32:30It was a shame not to be able to read some of those wonderful things that you put into your
32:34dish. It just needs a little push up the hill
32:37Carl
32:40I'm scoring you
32:42An eight
32:45I was searching for a bit of a herbaceous note just to lift it, but it's a great dish
32:51John
32:54I'm scoring you
32:56An eight
32:58Love this dish John the heat there was a kind of slow burn that happened. Well done
33:04Well done guys
33:05It's a really good start. I'm very excited to try your fish courses. Good luck everyone. Yeah, thank you
33:10Hello guys
33:12I'm catching up to do
33:18I think an eight is a good school, but for fish course. I'm really trying to look for like nines
33:23and tens
33:24Three eights now and a seven, you know anything can happen in this next course
33:29I can't lie. I'm disappointed, but I don't mind being behind the pack and chasing
33:36Just one point in it the chef with the lowest score after the fish will be eliminated
33:43Anyone can go home got to keep it really sharp and execute everything perfectly
33:50Carl's starting his dish with a wakame seaweed bow bun a
33:54Bow bun is a lot wetter than normal doughs, so you can stretch it without it splitting
34:02He's taken inspiration from a film where the famous Rembrandt Bathsheba at her bath is stolen
34:10Tyler my dish is Bathsheba's bass and the inspiration of this is
34:15Catherine Zeta-Jones in the film entrapment
34:18Catherine Zeta-Jones who is?
34:20Well, well exactly exactly
34:22So I'm doing a cured sea bass. I'm gonna roll it in some nori and then almost like make a
34:27mosaic
34:28All right out of it and there's gonna be a lot of like Asian flavors. Why?
34:33Because the film was primarily based in Kuala Lumpur so you've got some Uzu some ponzu
34:39You've got wasabi that's quite a sort of Japanese flavors
34:42I think being able to understand the balance of the flavors together
34:46I said you know we can take a dish to another level I think
34:51So crab on the barbecue
34:55I'm just basically letting it steam in its own shell
34:57That's quite cool. I've never seen that before
34:59How long does that take mate?
35:01Berries? Like 20 minutes?
35:03I'm gonna probe it to 65
35:04Oh, okay then
35:07So the title of the dish is Ferdadeni
35:09It means Cauldron of Rebirth in Welsh
35:11It was a Welsh mythological novel that inspired a Disney movie called The Black Cauldron
35:16There's lots of references to water and magic in this movie
35:20So I've just kind of gone down that theme
35:22So I'm preparing a crab
35:24Brown meat is being made into a set savoury custard
35:29One of the main characters in the movie loves eating apples
35:32So on top of that I've got a apple and elderflower vinegar jelly
35:36And then on top of that I'm gonna have a picked white crab salad with coconut cream dressing
35:40So is this a cold dish then?
35:42It is a cold dish, correct
35:46Dan's filleting and brining a Dover sole for a dish remembering the funeral scene of everyone's favourite house-elf
35:56The name of my dish is Ode to Dobby
35:58Oh, I love Dobby
35:59Who doesn't love Dobby?
36:00The inspiration with this is his final scene in the Harry Potter Deathly Hallows
36:05Oh
36:05Is filmed in fresh
36:07That's quite sad
36:08Freshwater west Pembrokeshire beach
36:10So I'm trying to bring back a loving memory of Dobby
36:13With a good meal that you have on the beach
36:15And for me that's barbecue and shellfish
36:18We've got a stuffed Dover sole with a scallop mousse
36:22And barbecue baby gem and capers
36:23All finished off with a scallop dashy sauce
36:25So is the scallop mousse going to be sandwiched in the middle of the Bristol?
36:29Okay
36:37So the title is the secret garden
36:40Some of it was filmed in the botanical gardens in Conway
36:43So yes, I don't want to give too much away because it's a secret, right?
36:46Oh
36:46What's that chat?
36:47Yeah, exactly, yeah
36:48See you later
36:49Can you tell me the ingredients?
36:51Yeah, I can show you the ingredients definitely
36:52There's some trout
36:53I'm gonna do it three different ways
36:55Serve raw in two different components
36:57And the third one is really gently cooked
36:5940 degrees in some clarified butter
37:00We've got poppy seed croissage
37:03We've got some pickled sea vegetables
37:04Two different champagne sauces
37:06Got elderflower ketchup
37:07We've got a broccoli puree
37:10It sounds like you've got a lot of work to do to be honest
37:11I've got plenty on
37:17Like John, Corinne is doing a savoury custard
37:20His is a warm chow and mushy
37:23Just gonna blend the eggs into it
37:24And then it needs time to rest before I cook them
37:30John's set custard
37:31John's set custard is a cold bavoie
37:33Brown crab, coriander root, garlic, fish sauce, coconut cream
37:38I'm just gonna blitz all that up with some gelatin now
37:41I always feel a bit funny about savoury things set with gelatin
37:45They can be delicious, they can also be a bit weird
37:51Dan's using an ember to make charcoal oil
37:54He's also starting the mousse to go in his Dover sole
37:57By blitzing scallops with bronze fennel and lemon zest
38:01So he's steaming the fish
38:03But the last thing you want is rubbery, overcooked scallop mousse
38:06By the time that the fish is cooked
38:08I'm just gonna start my scallop sauce now
38:11So it's a white wine fennel base
38:16Oh, spicy
38:18Just wanna come as close to that bone as possible
38:22Carl's filleting his sea bass
38:24So he's curing the fish then
38:26He's covering it in nori
38:28And then basically rolling it into almost like a terrine
38:31Yes
38:31Will it be substantial enough though?
38:33Because this is not a tasting menu
38:34This is like a banquet, isn't it?
38:36I love chow, it's one of my favourite fish
38:39Can take some aging
38:41To improve the texture and flavour
38:43His trout has gone through a 10 day flash freezing
38:47And aging process
38:49He needs to get curing
38:50It's gonna take about 45 minutes to cure
38:54He's actually water buffing the trout
38:55I'll be in butter
38:56But it's all very low temperature
38:58So you don't get any sort of texture there
39:00So I hope he's gonna find some texture somewhere else in the dish
39:04Plonk
39:05I'm now moving on to my broccoli puree
39:10Corrin runs a bijou restaurant
39:12Gwen in Mcuntleth, West Wales
39:16So I never really planned to be a chef at the beginning
39:19When I got to 16 I had no other plans except for football
39:22When that didn't work out
39:23I fell into cooking
39:24I've not looked back since
39:26So the vibe here at Gwen really laid back
39:29We wanted to feel comfortable but looked after
39:31So just the eight seats that you see here
39:34It's like you're coming to our home to experience something really special
39:38I think there's definitely an advantage to knowing the environment
39:41Of being on Great British Menu and knowing the kitchen
39:43But at the end of the day we're all chefs and we all cook our food
39:47So I think if you're accepted to be on the show
39:49Then you've got the potential to go to the banquet
39:57Corrin is the quietest I've ever seen him
40:00As he makes an elderflower ketchup
40:03And once again John's doing something similar
40:06So another element I've got
40:08An elderflower and apple vinegar jelly
40:11It's added to the crab custard bavoie
40:18It's added to the crab custard bavoie
40:18Carl's sea bass is coated in ground nori seaweed
40:22It will be going in the freezer
40:24If I can get it nice and solid
40:27Not every dish has to be cooked, cooked, cooked
40:29It's all about the flavour at the end of the day
40:32We're having a bun off are we?
40:34Oh ho ho are we?
40:35It's a bun off
40:39Dan's making milk buns stuffed with crab meat
40:43That's super delicate and if I don't prove them up enough
40:46Or prove them too far, they'll blow out
40:49Bear mine a rounder
40:54Carl grew up in Cardiff
40:56And after years working in Michelin-starred restaurants
40:59He returned to South Wales to set up a private dining company
41:04Being a chef was not always the plan
41:07I was very much into sport
41:08I used to compete in gymnastics for South Wales
41:11I had a nasty accident when I was younger
41:13And it kind of just shook me completely
41:15And then I didn't know what I wanted to do
41:17And I just fell into it
41:18One day I was working as a waiter in a local hotel
41:21Helped out in the kitchen
41:23And then really enjoyed it
41:25Did a couple more shifts
41:26Ever since being in the kitchens
41:29I'm over the moon to represent Wales
41:31You know to be asked to be on the show
41:32It's been something that I've wanted for a long time
41:34I want to push myself as much as I possibly can
41:37And ultimately make my three little boys very very proud
41:47For his entrapment dish
41:48He's making an avocado and wasabi puree
41:53I'm blending my broccoli puree
41:55And I'm going to start getting my crisps set
41:58So making a little batter here
42:01John's using Thai pink limestone water
42:04To get a crispy finish on some coconut ash crackers
42:08I only need four but
42:09Probably drop one on the floor, won't I?
42:12How's it going, John?
42:13Yeah, good
42:14What's this?
42:15This is a dressing that I've made
42:16It's a coconut cream
42:18Some makrut lime zest
42:19Coriander root
42:20Garlic
42:21A little bit of chilli
42:22Nice like uplifting flavours in there
42:26It's one of the hottest things I've ever put in my mouth
42:28And kept a straight face
42:29That was absolute fire
42:33Oh, ****
42:35There's been an elderflower and ketchup explosion
42:39Complete catastrophe
42:40Do I?
42:41It's all exploded
42:45I've got enough still
42:46Do you agree?
42:50Corrin chops the trout belly and bottom loin
42:53And portions the top loin
42:55I've rolled it
42:56I'm going to gently cook it in clarified butter
42:59To 40 degrees
43:03What's that for, Corrin?
43:05Still a secret?
43:07It's filled with my trout dish
43:08Oh, yeah, really?
43:09No, champagne and brown butter, Savion
43:12Like Savion, yeah
43:12Yeah, aerated
43:15I hate surprises
43:17He's got a steamer pot on
43:19He's got croustards making
43:21I don't know what he's up to
43:22I just hope he does
43:26Dan's scallop mousse is sandwiched between his Dover sole
43:30He's a big boy
43:36Right, what have you got for me to try?
43:38I've got a scallop dashi sauce
43:39So what's in this sauce?
43:41So I've got fennel, fennel seeds
43:43Welsh white wine, garlic, shallot, cream
43:46And then the scallop dashi
43:50Tasting is coming up fast
43:52Corrin's chow and mushy is steamed
43:55John's on with the crab meat
43:57Does the job
43:59And Carl's created a sea bass mosaic
44:03All right, Carl, three minutes
44:05Yeah, wait
44:08The sea bass is left to marinate in the yuzu ponzu dressing
44:12You just started plating?
44:15The avocado and wasabi puree
44:18Then the yuzu gel
44:20Do you want me to do anything?
44:22Yeah, one cucumber
44:23In between
44:24And then a personal name
44:26Just on top of the avocados like that
44:30Two minutes to the pass now
44:31Yeah, we sure
44:32So you're gonna make it?
44:33Yeah, two minutes will be on the pass
44:37Forage will go in where on the plate?
44:39Between the gaps like every other one if you could
44:43Fried seaweed tops the steamed buns
44:45And it's all finished with more yuzu ponzu dressing
44:48And served on a laser background to link to a scene from the film
44:54So, Bathsheba's bass
44:56Inspiration behind it is Catherine Zeta Jones in Entrapment
44:59And this was the first scene of the film where she was stealing the Rembrandt painting
45:04All right, Carl, well done
45:06Would you like to choose one, sir?
45:08Yeah, we'll go with this one
45:09All right
45:20Do you think the story's told on the plate?
45:22So on the tube itself
45:24There's a little bit more information about it
45:27Let's try it
45:30The sea bass, are you happy with the cure on that?
45:33Yeah, I think so
45:34The dressing, I've allowed to soak into it
45:36So it almost gave it an extra cure
45:40Love the flavours on it
45:41I'm a real big fan of curing bass
45:44Cured fish for a banquet like this
45:45Do you think that's the right way to go?
45:47I think so, especially before a heavy main course
45:50It's quite small
45:52Bit tasty, didn't you? I think
45:53Yeah, I think it's delicious
45:55And with that avocado puree, do you think that's the right level of heat for the wasabi?
45:59Maybe it could have been slightly a little bit higher
46:02And the idea with this little bun is to dip up that sauce, yeah
46:07I think the little steamed bun is exactly the right texture for me
46:11It's a lovely texture, isn't it?
46:12So what would you score this dish?
46:14An eight
46:16Dan, eight
46:17I'll go for nine, I think it eats really well
46:19I think it's not gonna have
46:21I'll go for eight as well, there's nothing wrong with the dish of size
46:27Time for John's black cauldron dish
46:30The fiery dressing is added to the white crab, along with pickled apple
46:34See you there, Finn John
46:36At the moment, I'm in control
46:38Good
46:40On top of the bavois jelly and crab
46:43Is seaweed and long pepper-infused caviar
46:46You've got four minutes to pass now
46:48Yes, Chef
46:50There's a magical sword that features prominently in the film as well
46:53Oh God
46:55All right, I need to use it
46:56You're a bit slow, thanks
46:57Come on, man
46:59It's a bit of a fiddly job here
47:01You just want to get in the crevices like that
47:03You just want a nice amount all the way around, do you?
47:05Yeah, exactly
47:07As Carl concentrates on the seaweed and crab emulsion
47:10John adds an apple cider vinegar gel
47:13And Dan is on a listen flowers
47:19So guys, these just pop into the cauldrons
47:26Which one would you like to take?
47:39Wow
47:40You could do a bit more smoky, mystic-y stuff, actually
47:45So this is like my biscuit to dunk in sort of thing
47:48Yeah, I think the bavoie, everything there is quite soft
47:51So I needed some sort of texture on the dish
47:56Delicious
47:57I could do with a bit more of like a base to it
48:00Texturally?
48:01Texturally, yeah, because it's a bit soft
48:03The bavoie, are you happy with the set on it?
48:06It's silky, you have like enough firmness in it that it's not sinking away
48:11The crab, lovely and moist, really interesting way of cooking it
48:14Lovely dish, really well balanced
48:16A lot of spice there, it's too much for it for me
48:19Doing a cold set dish
48:21Yeah
48:21Do you think that's the right thing to do for a banquet?
48:24I feel like it's a fairly safe option because I can get everything set in the fridge
48:30What's your score?
48:31Technically it's really clever, nine
48:33Carl
48:34I'm gonna go an eight
48:35I'll go eight
48:36So what would you score this dish?
48:38I'll go for a nine
48:44Dan's Dover sole and scallop moose gets a final steam
48:51Dan, how are your buns?
48:52They're pretty good
48:54What's inside of them?
48:55Brown white crab meat and I'm just brushing on brown crab butter
49:02Sautéed baby gem and capers are dressed in charcoal oil
49:10All right, then Dan's five minutes to go
49:13Yes, chef
49:15Happy?
49:16Yeah, a bit annoyed they've split open a touch
49:21Lemon gel supports grapes, potato airbag and salty fingers
49:26Where did you get your sea herbs from, chef?
49:28All forage down from Barmouth Beach
49:30You shouldn't have told me that
49:31If I see you down there
49:32You'd be chasing me down the beach
49:35Two minutes to the past, Dan
49:36Yes, sir
49:39Oh, your buns do look nice
49:42The scallop dashi sauce is aerated
49:46And the dish is seasoned with seaweed powder
49:49Yeah
49:55So this is ode to Dobby
49:57Which one would you like to take?
49:59Let's go with this one
50:00Yeah?
50:01Good luck, chef
50:11I think it looks nice
50:12Let's see what it tastes like, please
50:16Fish itself is the cook on it
50:18What you're looking for?
50:19Piece that I tested sort of
50:21Seemed like it was there
50:22This one's maybe a little bit under
50:26The fish and the mousse
50:28It's like nice texture
50:29And the scallop mousse
50:30Yeah, I could have taken it a little bit softer
50:32It's gone a bit firm
50:33How have you cooked this gem lettuce, son?
50:35Gem's just pan-fried using the charcoal oil
50:38There's some really good flavours going on there
50:40But the charcoal's taken over
50:41It's very predominant, isn't it?
50:43Yeah
50:44Has the bun come out how you intended?
50:47Yeah, I think it can touch more proving time on it
50:49The bun, it's got a nice flavour to it
50:51The sauce is lovely, I think
50:53Mm-hmm
50:54What would you score on this dish?
50:56Because of the fish?
50:57I'll go six
50:58I think seven
51:00Yeah, I was gonna say seven as well
51:02I'm gonna have to go with six, I think
51:08One last check on the steam of the chow and mushy
51:11And it's time to plate the secret garden
51:15How was that?
51:16Fish just wasn't right
51:19My fish was almost perfectly cooked
51:20Yeah, my fish was good
51:21Picked the wrong one then
51:23Yes
51:25Corrin's cured trout belly has been mixed with broccoli stems
51:32On top like this
51:34Yep
51:34And then nasturtium, you literally just want one
51:39Broccoli puree, pickled onions and the cured trout are added to the chow and mushy
51:45Sea herbs on top
51:46I got it
51:50The water bathed trout is drizzled with the elderflower ketchup and finished with flowers from his garden
51:57So Corrin, you've got nine minutes
51:59Chef, could I come up early please?
52:00You absolutely can
52:01Thank you very much
52:02Thank you very much
52:03The aerated savoy on sauce and the champagne sauce complete the dish
52:14Secret's out
52:15Yeah
52:17Oh
52:17Oh
52:18Oh
52:20The secret garden
52:21That's a lot of work, Corrin
52:23Yeah
52:23Yeah
52:24Yeah, you're telling me
52:26Yeah
52:27Which one would you like to take?
52:29This one
52:41First you have to eat the property of crystal on top
52:44That will unveil the keyhole
52:51Delicious, crunchy
52:56I like this, secret garden, secret trout
52:58Yeah
53:00So we've got the chow and mushy
53:01I think that's perfect, that's really soft mouthfeel
53:04Still got body to it
53:06And the little tartare we have here as well
53:08Lovely and fatty and you've got the salt coming through there where it's been cured
53:12That chow and mushy
53:13Set right
53:14Oh, that's banging
53:16Okay, so the trout loin you've poached this in butter
53:18Yeah, that's lovely and moist flaking away
53:20Just like melts in your mouth
53:22That's sabion is really rich but quite delicate
53:26Is there anything you'd change about this?
53:28If I was super super critical, maybe a little bit more of pickled vegetables on it
53:32So what would you score it?
53:34I think it's ten
53:36I'm just gonna go ten
53:38I'm gonna go ten
53:39Made you nervous?
53:41Definitely
53:45So where do we stand at the end of the fish course, Tommy?
53:48I think two chefs in particular
53:50I thought their dishes were really phenomenal
53:52The other two floors?
53:54Yeah, I had issues with a couple of the dishes
53:57You guys are awesome, honestly
53:59It felt like cooking with friends, you know
54:02Wow, there's a lot of bromance going on in this kitchen
54:04Yeah, exactly
54:06So we'll just go home
54:09What I would say is that all four chefs have had really good nods to the brief over the two
54:13courses
54:16Carl, Corin and John are currently on eight with Dan on seven
54:26Chefs, I've loved your storytelling
54:28There have been some really strong standout moments
54:31Okay, I'm gonna start with you Carl
54:33For your dish, Bathsheba's Bass
54:36The presentation referencing the lasers and the postal tube in particular
54:40I thought were reminiscent of the film, I thought that was clever
54:44You mentioned the film was partially set in Kuala Lumpur
54:46But your dish did feel quite Japanese
54:49The sea bass was well cured, it had a really good texture
54:52The avocado and wasabi puree was beautifully smooth
54:55I felt like a little bit more wasabi would have been good in there
54:58I think most of the elements really were quite well executed
55:01But I just like to feel a bit more depth
55:07John, your dish fair to Danny
55:09I understood straight away the film was about a black cauldron
55:12But I thought a bit more theatrics on the past would have been good
55:14I don't think a cold set dish will have mass appeal
55:18However, the bavoile was delicious
55:21So I think you won me round with that
55:22The dressing, it was on the spicy side I'd say
55:26But I did really like it
55:27The coconut ash cracker was crispy and super tasty
55:31And the toasted seaweed emulsion was delicious
55:34Thank you chef
55:36Dan, for your dish, an ode to Dobby
55:39I understood the story
55:41And it was a very sweet take on Dobby's final resting place
55:45I think the sauce was delicious
55:48The crab inside the milk bun was quite wet
55:50And that had made the milk bun quite stodgy and almost sort of dumpling like
55:53But I really quite enjoyed that
55:56I think you know the fish wasn't cooked quite right
56:00And the scallop mousse was just too firm
56:02But for me the charcoal oil really overpowered the rest of the dish
56:09Okay, Corin, for your dish, the secret garden
56:13I really liked the playful take away the croustard and then use the key to unlock into secret garden
56:18The croustard, I felt the trout belly lacked a little bit of season, a little bit of flavour
56:23I'd like that to be dressed up a bit more
56:25The chow mushy, great texture and it was packed full of flavour
56:29I kind of agree with you, maybe a few more pickled vegetables would have been nice on there
56:32I'm not always a fan of a water bath piece of trout
56:35But the process that you did meant the flavour and texture was just perfect
56:42So, to the scores
56:45John
56:47I'm going to give you a score
56:51Of nine
56:53With that dish, I think there's potential for more drama at the past
56:56You've got room for theatre
56:58Sure
56:59Corin
57:02I'm giving you
57:05A score of nine
57:07I felt like I was eight years old
57:09It just drew you straight in
57:13Okay, Dan
57:15I'm giving you
57:19Six
57:21And Karl
57:24I'm scoring you
57:28A seven
57:30And that means on thirteen points, unfortunately Dan
57:34You're going to be leaving us
57:35I know you've had the odd hiccup
57:37But your talent and your gift for storytelling are really really clear
57:41Yeah, absolutely. I think some of the things you try to achieve were really good this week
57:45I hope to see you again in the competition
57:47Thank you. Well done you three. We'll see you tomorrow. Thank you
57:49Thank you
57:49Well done chef
57:51Mate, not too much
57:52Real pleasure, man
57:55Yeah, I really enjoyed it
57:56I'm disappointed
57:57But I'm up against some really strong chefs
58:01My eye is definitely still on the price
58:03I just got to make sure that I absolutely nail every single element
58:07And outcook these two
58:10No room for error
58:11Yeah, exactly
58:15All right mate, you're up next
58:18I'm going to try my dish and then decide if it's good enough or not
58:22If it's not, let's go home
58:24Yeah, I'm just going to run out the door I reckon
58:25Thank you
58:26Thank you
58:55Thank you
58:56Thank you
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