- 10 hours ago
Category
📺
TVTranscript
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 come on Tom you know it's lights camera
00:18action watch out children that's not a banana that's a dynamite can we do it
00:26again a bit more it's South Wales versus West Wales good luck good luck see on the other side yeah
00:38John grew up in the Y Valley I'm just super proud to be here for Wales I told my four
00:43-year-old son
00:43that daddy's going off to do a cooking competition and he wished me good luck whilst Corin developed
00:48his love of cooking near the West Coast where he now runs his own place I'm here representing the
00:54people of McHuncliffe people come to my restaurant the whole team there my girlfriend my family they're
00:59all rooting for me so I want to do them proud they beat off stiff competition in the heats impressing
01:04veteran Tommy Banks with their bold flavors and creative Welsh links to our theme of British
01:10filmmaking he even gave Corin a rare 10 out of 10 me and John have been neck and neck all
01:16week you
01:16know there's not much between us at all they're now cooking to represent Wales in the banquet finale
01:22what's burning I'm hot bro Corin came close last time he competed so he's now going all out but
01:30he's got a tough opponent in John who has his own Michelin star oh god once again they'll be scored
01:39out of
01:3910 by our judging panel world-class chefs Tom Kerridge and Lorna McNeigh just perfect
01:45flush new boy food lover Phil Wang and a guest from the British film industry this is the best night
01:53out in Cardiff ever today John and Corin are going head to head for the chance to represent Wales at
01:59finals
02:00who will be the ultimate director of their dishes and bring that movie magic
02:19the pressure is definitely on you know John's got some incredible flavors for me to win I'll have to
02:24cook everything perfectly so that's my only aim right now today's a new day the slate is wiped clean
02:30I've got improvements to make I think I can do those so I'm gonna start with my steam buns just
02:36because I would have loved to have given a bit more time proving and resting so if I get them
02:41on
02:41first thing I should have that John's also working on his main course with the Hoggett kebab
02:50I'm basically just working the Donna a little bit further I just felt the texture could have been a
02:55little bit more bouncy and also I've just added a little bit more aromatics into it I'm trying to
03:01make every little change I can at this point to just take the edge let's get my crew stars going
03:08to
03:09serve time to get really crispy in the dehydrated stuff good morning chefs good morning any judging day
03:16yes Colin you've been here before I've been here before John you have not been here no you've got
03:21new pallets to please in the judges chamber it's your food you control how it goes out you control
03:29your time management okay yeah I wish you both all the luck in the world I really really do thank
03:34you
03:37thank you for the canapé John's prepared candied beetroot with coriander root ginger and pumpkin seeds
03:44oh it's hot whilst Corrin still on his main course preparing the guinea fowl so I'm getting my doughnut
03:54done now stout doughnut needs to aerate so I need to get done nice and early our judging panel is
04:03arriving
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
04:17fantastic innovation and a celebration of wonderful ingredients so I'm really really looking forward to
04:23it I don't know what's coming I mean there's just titles there with no clue so I'm walking into this
04:29opening like a beautiful secret box and we'll see what comes out sauce up please joining him will be
04:35the only woman with a Michelin star in Scotland and the first woman to win champion of champions Lorna
04:41McNeil I know there's two returners in the judging chamber today so I think it can be really competitive
04:46and I'm hoping that they both bring their a game and we've got a new judge Ed Gamble's been body
04:55slammed out by award-winning comedian Phil Wang oh look at that Lorna's already put him to the test
05:03how was it Phil and now he's bringing his love of food to the chamber
05:12well I'm looking 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
05:23bold choice but I think it'll be effective I'm quite excited actually to be honest I always like
05:30feeding new people Phil's of Asian heritage so I think he might enjoy some of the flavors that I'm
05:37cooking with today John's mixing the spicy coconut and lime dressing for fish that blew Tommy's head
05:45off in the heats whilst Corrin's focusing on his celeriac roses bound with nori seaweed and flavored
05:53with teriyaki sauce crazy how like uncoordinated your hands are as soon as the camera gets on you
05:59oh let me tie a knot I can't hey bud hello sir how are you darling I'm all right more
06:06importantly
06:07how are you I've had a magnificent week oh my a magnificent week Wales just flying the flag high
06:14just beautiful use of Welsh produce Tommy said on several occasions this could be a banquet worthy dish
06:20what about nerves in the kitchen though they're not going to buckle under the pressure they're not going
06:23to buckle under the pressure there's quite a lot of complexity to these dishes so time management is
06:28going to be incredibly important you're sat here exuding positive energy so I am absolutely proper
06:35looking forward to today good I mean sometimes I do that and it doesn't work in the kitchen they're
06:43head down working on fish with the crab bavoie and Corrin's trout oh Tom good morning Laura good
06:54morning Phil Phil Phil Wang 6'1 Aquarius lovely to meet you you had a good week fabulous week yeah
07:03being a touring comedian in UK I've eaten all over the place there's many meal deals at garages that
07:09you've had no yeah yeah well it sounds like Wales has been a fantastic week really really good
07:18connection to the brief fantastic food so I think we're in for a real treat today lucky for us to
07:25swoop in at the end and just enjoy the fruits yes eerily quiet in here in it indeed
07:39flatbread for John's main proving he pours apple cider and elderflower vinegar jelly on the crab bavoie
07:46I must say you look fantastic today thank you Corrin I'm feeling pretty fly it's got us to be
07:51said yeah I've come to talk to you about the canapes we would need them to be sharp we need
07:56them to be
07:57bite-sized we need them to be elegant just like you made them at the beginning of the week was
08:02that an egg yeah
08:03you wanna get it canapes canapes canapes and you're getting on with the larger tasks right indeed yeah
08:11good all right see you soon thank you
08:15arriving to help judge is an award-winning director and ambassador for film
08:20Cymru who had a global hit with her film the swimmers it's Swansea Sally El Hosani good morning
08:29hello Sally Phil good to meet you nice to meet you nice to meet you hello I'm a big fan
08:36of the show
08:36many of you are welcome are you a big fan of food Sally that's the question I am and you
08:42grew up in
08:42Wales you know the kind of Welsh culture of food what you're looking for yeah my nan actually worked in
08:47Swansea market and as a child I used to go there and we'd eat cockles with a little toothpick in
08:52the
08:52market my nan was an incredible cook and I learnt a lot of my cooking skills from her you directed
08:58the
08:58swimmers I did play some true story about two Syrian sisters who escaped the war and one of them ends
09:03up
09:04swimming in the Olympics yeah an incredible true story I mean that's the thing is that it's not that
09:09I go out looking for true stories but when you hear them you know they get under your skin that
09:14authenticity just inspires me and makes me want to tell it which is great with the dishes today
09:19because you know this is all about storytelling yeah they're directors yeah absolutely they're
09:25nearly ready for action on their culinary short film the canopy how you looking John yeah I'm gonna
09:31start frying in the minute the lobster in the middle gets cooked as the doughnut
09:32plate in a plate in like two three minutes was that an egg no it wasn't an egg John's pickled
09:40kohlrabi in
09:41a honey and seaweed liquor all right my little turtle doves you have five minutes to the pass yes he
09:50builds his canopy with the candied beetroot then half a hazelnut you're looking all right yeah I'm gonna
09:56start flying in the minute the lobster in the middle gets cooked as the doughnuts fry two minutes to the
10:04pass chefs yeah the kohlrabi towers are topped with spring onions and cornflowers do you need a hand I'm
10:13good mate sure okay yeah I do mushroom caramel will do at the pass now then shaved truffle and the
10:23doughnuts are
10:24ready to service please well done game on thank you thank you so much thank you oh that is dainty
10:41and this one's not first John's honey pickled kohlrabi
10:53that is outrageously good real crunch to it so crunch texture acidity and each flavor comes out
11:01here in waves there's like a floral taste as well yeah a little bit elderflower in there keeps giving
11:06lots of different things doesn't it yeah it goes on time for corin's lobster doughnut with a cured
11:13trout version for Tom big flavors but very light as well yeah slightly monotone only because I think
11:27we had that first it was a lot more gentle than the first one yes yeah it's like a warm
11:32rounding hug
11:33as opposed to like an exciting fairground ride of flavors like Tom yeah but the one that excited me
11:41the most was this one agreed it's really unique cut the side I think I like them both equally in
11:48different ways John takes the canopy how you looking John think okay I still got quite a lot to do
11:58me too
11:59mate it's starter next and corin's up first he couldn't include the wild rice for his starter in
12:07the heats please having more success getting it to puff up today okay so the first of the starters
12:14which are all plant-based is begin at the beginning and it's a celeriac broth served with a herb bouquet
12:22soy milk poached celeriac celeriac puree teriyaki shiitake mushrooms hazelnut furikake and lovage oil
12:31celebrating Welsh actor Richard Burton and the 1972 film under milk wood which was filmed mostly in fish
12:39guard as the celeriac roses poach he mixes hazelnuts nori sesame seeds and nutritional yeast with his wild rice
12:48for the furry cackey mmm that's good hey corin hey how you doing chef yeah looking all right right now
12:57touch wood
12:58under milk wood hey good one so yeah um you got an eight for this yeah what was tommy's feedback
13:03he would
13:04have liked a few more crunchy bits on it so i'm adding some puff wild rice to furikake lovely i'm
13:09also
13:09going to add a little bit more shiitake mushroom and i'm going to season my broth with a tarragon vinegar
13:13oh he wanted a bit more acidity in there didn't he what's the score we want oh we want a
13:17nine we want
13:18a nine don't we want a ten all right we'll go ten don't be shy okay once again he's used
13:24a barbecue
13:25turnip to add a charred depth to his celeriac broth the roses are to represent the moon over the sea
13:34surrounded by dark countryside in the opening scene of under milk wood
13:40the film was originally a radio play i was written for voices it involves all the local characters
13:47in a fictitious village which uh spelt backwards i don't know if i'm allowed to say this on telly
13:54it's bugger all
13:58okay corin you have five minutes to the pass chef yes yeah we'll be up in two shimmies and a
14:03shake
14:04lovage oil is added to the broth cups and the judges will add their own herb bouquet
14:12corin covers his celeriac puree with a larger portion of teriyaki shiitakes what you need bud
14:19hard slices around the rows if that's okay yeah everything behaving itself everything's better than
14:25it ever has been oh there'll be a truffle going on this one today how's that broth tasting nice yeah
14:32the
14:32tarragon vinegar has just given it a real lift all right john k2 yes please thank you chef
14:42yep yep yep yep service please
14:46thank you very much so obviously you mentioned voices there and one of the most incredible
14:52voices i suppose in british acting history is richard burton well he was a huge fan of dylan thomas so
14:57the film exists because it was his passion project tom what's the voice like deep baritone rich can
15:04you it's very similar to mine
15:09to begin at the beginning oh that's him it doesn't like it moonless night in the small town starless and
15:18bible black the cobble streets silent and the hunched quarters and rabbits wood limping invisible down to the
15:25slow black so that was quite an entrance wasn't it incredible yeah very atmospheric so let me oh look at
15:32that look at these i like the moss as well in the bowls it smells incredible it smells wonderful
15:45seems to be prodding yours around i think everything's cooked nicely in it and i like the textures
15:52i i just don't think i'm enjoying it that much to be honest with you i really like the celeriac
15:58i think
15:58it's really earthy and rich the tea it smells so wonderful but the flavor doesn't quite deliver on that
16:04see i'm the other way around i love um the tea whereas i found it itself a little bit gritty
16:10i really
16:12like mine here we've got this beautiful kind of celeriac rose that's layered with flavors and
16:17the tea the lovage that comes through the undertones everything and the seaweed maybe a touch under
16:23seasoned the drama of the presentation as well reminded me of the film it's atmospheric and poetic
16:29it's transported me to somewhere else i feel like doors i feel like i'm in wales somewhere it's a good
16:35dish
16:38this john's next after checking the hoggett sausage for the main course
16:45he's on to the saute sauce for his starter very good it's called lgsm lesbians and gays support the
16:54miners inspired by pride which tells of the lesbian and gay community fundraising for welsh striking miners
17:03the dish showcases the colliding of two very different worlds it's coconut smoked mataki
17:09hazelnut satay sauce sweet and sour pickled some edges aerated coconut hazelnut and sourdough bread miso
17:16sauce garnished with black truffle and spice a lot of ingredients a lot of flavors what did you score
17:23for this uh i believe an eight he was looking for a little bit more texture i've got some buckwheat
17:27and
17:27some golden linseed here which i'm just going to toast off i've toasted off some seaweed i've used
17:31all the truffle trim as well so i'm basically just going to season that up make it a little bit
17:35more
17:35crunchy so just cooking the mushrooms to get like a nice uh even caramelization basically then going to
17:45smoke them sally in the swimmers there's naturally a lot of water scenes that must be a real challenge
17:53to film yeah we filmed um a lot of the open water scenes in in the sea the camera and
17:59myself were
18:00in a small dinghy attached to the real action dinghy with the actors in and it was very emotional
18:06actually because i'd cast a lot of people who were refugees and who'd taken that journey themselves
18:11and so they were acting something they'd already done john's using the pulp leftover from making coconut
18:19cream to flavor the smoke for his mushrooms john you have six minutes chef yes chef
18:26in the heats his coconut sauce got too hot and couldn't hold in a foam how's the temperature on
18:32that secondary sauce it's good yeah hold it yeah he adds the crunchier seeds and quinoa mix to the
18:39maitakes then his 15 ingredient thai larve spice blend feeling very southeast asian this i'm excited very
18:48much four minutes chef yes chef first is going to be the satay sauce in the bottom and then mushroom
18:56next
18:57wild garlic and fermented chili and pickled shimeji's are next
19:04ah minus lights
19:08oh this holding waiver and it's all covered with truffle
19:13oh that truffle sends me service please it's delivered to billy bragg's song from the film
19:32look at that rainbow dust wow we know which part of the story that is flamboyant 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
19:56sure if i absolutely love it or i don't i don't think the coconut quite works i think that that's
20:03the kind of floralness that i'm that's confusing it slightly but in terms of the storytelling the
20:08glitter's lovely yeah i feel that's a lot of fun to sprinkle on it is reflective of the miners and
20:14the
20:15lgbtq community coming together but i'm not entirely sure that it a hundred percent works
20:21i like the heat i think maybe people have slightly less sati sauce the texture the puffed quinoa in there
20:26was nice it gave good crunch to it the meatiness of the matakis i think that's the thing that bothers
20:32me
20:32the most about the dish the mataki 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 lauren 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
20:51they haven't quite become friends yet i don't think yeah this is still the start of the movie yeah yeah
20:56yeah and just like that work your fish calls corin just like that
21:04corin's making chawanmushi a set custard that must have a silky texture it's been the downfall of many
21:11chefs on the show because there's no room for error six minute timer so next up we have the secret
21:19garden crustade filled with broccoli puree and trout belly chawanmushi served with cured bottom loin of
21:26trout pickled shallots pickled sea vegetables and a champagne velouté top loin of trout cooked in
21:31clarified butter with a champagne and brown butter sabayon based on the secret garden many of the
21:37garden scenes were filmed at the world famous konoy botanical gardens set across 80 acres of rich
21:43and abundant greenery you've got a nine i've made a few little adjustments just tiny ones in terms of like
21:49seasonings and more pickled vegetables and the crew starred i'm going to season it with a little bit of
21:55pickled jalapeno vinegar i've got my two champagne sauces that need getting on all systems go now
22:06the cured trout bottom loin is finished with olive oil and the belly is mixed with broccoli stems
22:13whilst he prepares the top loin i'm just trying to time it right before i start cooking the trout i
22:20don't
22:24like the way we're using both parts of the trout like the bottom loin of it being cured and then
22:28the
22:29top of it being cooked in clarified butter i'm excited about the champagne elements they've used every
22:34part of the champagne yeah the crustards are filled with the trout belly and broccoli puree
22:47okay corin six minutes time i'd love your fish to be at the pass please yes andy
22:54some of the puree also goes on the chawan mushy along with pickled shallots and verbena leaves
23:00what was the chawan mushy kind of like a warm panna cotta it's probably the best way of kind of
23:05describing laura just did a face fishy kind of like warm fish you don't know custard i've had some that
23:13are not nice i've had some that are very nice how are those cruise stars lovely and crispy
23:20they're finished with crispy leeks the cured bottom loin goes on the chawan mushy
23:29oh it's quite hot yeah
23:35elderflower ketchup and pickled elderflowers go on the water bath top loin
23:41straight answer yeah one on each please then it's the champagne saboyang
23:48last minute chef yes andy coming up in one minute
23:53a lighter champagne sauce is added to the chawan mushy along with flowers from corin's garden
24:04thank you thank you very much okay service yep
24:10all right one second please one second please
24:15thank you thank you very much
24:22oh thanks
24:27to enjoy your dish please find the key to the secret garden the entrance is hidden under the crustade
24:33where all good entrances are
24:44the crustade is delicious yeah the trout flavor really comes through in that great crunch to it as
24:51well wasn't it yeah
24:58i'm not a big fan of chawan mushy i've got to be honest but in this case it sits quite
25:03nicely with
25:04it i love that that chawan mushy is the nicest thing i've had today it's so rich and tasty and
25:10like
25:10umami and deep yeah it's not too far cooked it's not under it's just perfect yeah i like the pickled
25:16shallots that kind of slight sharpness and freshness the trout in the other dish as well is perfectly
25:21cooked all three are very different as well which is all quite interesting i mean i suppose the only
25:26thing that i would say if this was at a banquet trying to do 80 of these dishes all of
25:33those little
25:33elements but that doesn't mean to say that right now in this moment that this dish is beautiful
25:45how are you looking john i 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
26:10directly from the legend of the fair dardeni the cauldron of rebirth which became the inspiration
26:15for the film's magical black cauldron my crab has been replaced with celeriac the crab of the land
26:23have you ever seen the celeriac walk you sideways so chef you've got a nine for this dish yes very
26:28happy with that we did want a bit more theater both tommy and i wanted more theater from yeah i
26:33really
26:33believe in the dish i really like it and i'm not changing anything in terms of like the cooking i
26:39just want
26:39to nail that again and then i'm just going to add some dry ice to the theater because of tom's
26:45shellfish allergy john's replacing the white crab with celeriac and enoki mushrooms this has got a
26:52sort of like bow crab appearance to it he mixes both toppings with pickled green apple and the spicy
26:59coconut and lime dressing as phil finds out how sally recreated a missile attack
27:07a yusra is in a swimming pool and a shell flies in yeah through the roof and into the water
27:12so we had
27:13a real um bomb that we dropped in to the water but then we had to replace it in visual
27:19effects to be
27:20a fake one and doing visual effects with water is really complicated because of all the bubbles that
27:24come off and so an incredible team that was mainly british but it's life the uk really are top of
27:31their game
27:32yeah yeah the coconut ash crackers aren't frying as cleanly today i think the batter was too thin
27:42but i have enough for this i just wanted to make a few more so i could make sure i
27:47got ultra beautiful
27:48ones you've got six minutes to the past john yeah he builds the bavoise with the dressed crab and tom's
27:57celeriac on top of the apple cider and elderflower vinegar jelly then a generous layer of caviar seasoned
28:03with welsh seaweed and long pepper corin yes chef can i get you on piping yeah of course so basically
28:11in all the crevices yep toasted seaweed and chili emulsion fills the crackers it's like a maze isn't it
28:21yeah i'm glad he's giving me the easy 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 piped maybe like another minute give you one more extra minute
28:41more elderflower gel and the dish is served
28:51service 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
29:22but there's a bit too much of the elderflower vinegar i feel like it's taken over the whole thing
29:26and when you're not really getting the flavor of the crab bavoie and the bath was actually a little bit
29:32grainy as well there's so many lovely flavors in there i think coconut works really nicely there
29:37but yeah i think overall there's just too much vinegar this is kind of sour and tangy no matter
29:43where you go i think the seaweed caviar is lovely though and i quite enjoyed you know the the crunch
29:49yeah very very crunchy got a lot of texture to it you've got a nice warmth and heat coming through
29:54from
29:54it and the drama of it all as well in terms of fulfilling the brief is there i think the
30:00cracker
30:00looks fantastic i think it's a brilliant addition but there's way too much spice way too much acidity
30:07it just doesn't sit really well with this dish it is like a mouthful of chili powder just right at
30:12the end
30:12yeah yeah
30:22we're coming to the main course corin's guinea fowl breasts go into the water bath and the thighs are
30:29on the barbecue how are you getting on john good i think just don't want to stitch myself on my
30:34dessert
30:34you know yeah exactly just making the carrot and sea buckthorn sorbet now get that churning
30:47hello lovely judges
30:51perky today we've just been perked up by spice and vinegar have you had anything delicious
30:57neither chef is playing it safe there's a couple of dishes though where this kind of like
31:01rainbow cacophony of ingredients come together and they really do work some are not quite hitting
31:08the mark lorna that's the kind of tightrope these chefs are walking i've had one dish that i really
31:12liked but other ones i still think need work are you getting some good strong storytelling in here
31:17absolutely i mean there's been drama there's um also a delicacy though and a gentleness what is it
31:2360 million households watched your swimmers film 47 number one in 47 countries you know about this yeah
31:30yeah yeah and a welsh bafta and a welsh bafta that's right let's not forget about the welsh bafta
31:36well the second half there's some stunning cooking coming thank 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 light 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 uh
32:19i'm pushing very hard yes tasting tasting checking checking i'm going to 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 how's it
32:32looking cory it's
32:33looking really good mate
32:36no this is pané for the sweetbreads
32:40the 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 hogget thai curried kebab
32:54hogget chops lamb sweetbread nuggets som tam slaw and honey pickled chili 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 the chef does a take on an after club
33:15feast they had me up kebab yeah he's also got his jungle curry chili garlic and coconut and sour
33:24cherry and fermented chili sauces what did you score uh eight eight and what was tommy's feedback for
33:33you darling just need to sharpen it all up your sweetbreads were a bit chewy yes what have you done
33:44style the slaw is a celebration of both british and thai ingredients john do you need anything right
33:51now i'm just a bit up against it i can give you a hand if you want mate nah it's
33:56all right
33:57just got a push cool i've seen the movie oh yeah oh it's brilliant isn't it yeah it's all about
34:03clubbing
34:03culture in the 90s and it was the first film that showed like urban wales
34:09what's burning it's just a bit of a char on the bread oh no problem
34:16whoo i'm hot bro
34:23who doesn't love a kebab chicken or lamb what do you go for normally mix of both with extra
34:28pickled green chilies love them i'd probably chicken to be honest with you yeah keep it light keep it
34:33healthy physically salad at that point exactly the hoggett is finished with curry sauce and coconut smoke
34:40as corin helps fry the sweetbreads oh god
34:49john starts on his porcelain takeaway trays with the slaw then the honey pickle chilies and onions
34:56you've got four minutes to the past chef yes chef you want them glazed again yes please
35:07much better bouncier it's what i was going for
35:12he wanted it a couple more degrees on where he got it in the week
35:18good croissant chef perfect
35:23okay you're due at the pass now chef what do you want an extra minute and a half two minutes
35:26extra minute
35:29corin you mind grabbing the salad yeah mate
35:34the glazed sweetbreads are dusted with the 15 spice powder that's it
35:39you're due at the pass now
35:48service please
35:56hey thanks so much for that no problem mate looks good bit of a bombsite it's so juicy
36:11the bottled sauces are named after the main characters in human traffic apply as your mood dictates
36:17oh it's fiery but good
36:24remember the honey pickled chili fruit pods oh that's what these are yeah
36:29that's spicy i know that's what just took the roof of it it's lush
36:37it's such an original take on things that you're very used to the kebab
36:42so exciting to eat and it's so flavorful the lambs cooked deliciously every element of it is so
36:48accomplished isn't it the presentation you really feel the whole time that you're out on a night out
36:51you're having a late night kebab flavor-wise i think it is outstanding it's beautifully cooked
36:56hoggett sweetbreads like that and the pickles and the spicing all of it is delicious each of those curry
37:01sauces have their own right and their own balance and their own flavor is it special enough for a
37:07banquet i think definitely yeah it's just so full of flavor so delicious it's so fun if i think of
37:12great british menu banquets something magically special and this although all the flavor profiles
37:18are there all the cooking skills are there does it just feel a little bit like we should be sat
37:24in
37:24back of a taxi i'm not going home yet corin's turn he's juggling a coconut ice cream for dessert
37:36alongside celeriac fondants and the rendering of his guinea fowl for maine
37:45rangano nioni's guinea fowl barbecued finished crown of guinea fowl fried comfy leg with piri piri
37:51hot sauce barbecued confit thigh pickled and seared courgettes courgette puree roasted yeast celeriac
37:57puree and a fried steamed bun celebrating rangano nioni a welsh zambian director who won best director
38:03at can 2024 for her film becoming a guinea fowl corin is glazing with the welsh zambian honey he found
38:12at 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
38:31what they look like lovely little pillows they are far better than they were earlier this week
38:37now that is what i wanted
38:41he dredges the drumsticks these are going to be better than yesterday as well
38:47was a bit unhappy with how it all came together in the week so i want to make sure that
38:51everything's
38:52at its perfect point before i start plating and this is going to be a play on the fried chicken
38:57so we had a kebab and now we're getting fried chicken this is the best night out in cardiff ever
39:06the guinea fowl drumsticks are seasoned with piri piri sauce i actually didn't do this in the week but
39:13i think a little bit of nutmeg and lime on this could really lift it
39:19the celeriac fondants and puree are ready to go followed by the courgette puree what do you need bro
39:26if you just pick the nicest one of these yeah and stick the uh little dart through it thank you
39:32very much
39:35barbecued courgettes are next all right karen my love you've got five minutes
39:40yep i'll be up very sharpish how's that guinea fowl resting until the last minute
39:53nice cook thank you man happy happy with it karen very happy very happy indeed
39:59just making sure to trim any fatty bit because i feel like that is where i went a little bit
40:05wrong in
40:10the week
40:11smell of that fur is so gorgeous
40:16the dish is finished with the ponzu sauce
40:23okay top left please john yeah service please
40:28thank you very much
40:31all right karen wow oh come on everybody
40:38wait wait where are you going with the mic buns
40:40okay thank you thank you thank you i'm just quality control
40:49wow
40:55yes bud it's quite smoky in here isn't it
41:10what you think phil
41:12are you still here
41:14i i i think the barbecued bits are so nice that bit of confit thigh
41:18was so smoky and this bread i think this bread's fantastic yeah the fried steam burn is delicious
41:23the cooking of the guinea fowl breast i think is fantastic the little nugget on the on the dart is
41:30delicious i think that i could eat that barbecued confit lots i could have more of that for sure
41:37the nasturtium flowers and the courgettes were quite a subtle flavor it maybe wasn't quite as
41:42exciting as the last main that we had i think the let down slightly is the garnish it all feels
41:47a little
41:48bit flat and i think i want a bit more of the spice and a bit more of the sweetness
41:53and a bit
41:53more of those flavor profiles that you read being pulled through onto the plate a bit more yeah
41:58i completely agree i think the guinea fowl was definitely the highlight of the dish and the
42:02little confit was on there was really good i think if you gave me a bit more of an exciting
42:05sauce for the extra bit for the bun and stuff like that i think it could help bring everything
42:08together i really love this i think this is really cool yeah yeah
42:17it's pre-dessert and john's coloring tweels 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 all right
42:31chefs you have six minutes to bring your pre-desserts to the past both at the same time probably need
42:36an
42:36h2 i've got tweels in for six minutes or five minutes now john's making not so tropical celebrating
42:43jurassic world rebirth from director gareth edwards the tweels will go on top of the sea buckthorn and
42:50carrot sorbet he made earlier i've been super happy with food that's left this kitchen so far
42:56so i'm going to keep trying to do the same
43:06it 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 is that
43:33all 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
43:49extra minute
44:01okay okay service
44:06thank you very much
44:19oh oh
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 gonna be um yeah
44:39it's actually fantastic yeah i've never had anything like it before it's absolutely delicious
44:44i love it there are little sharp lemony bits that come through the different layers so every
44:50spoonful is different it's just so lovely yes creamy and comforting balsa's 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
45:10the sea buckthorn and the fig leaf actually work very well together i think in that
45:13really good and zingy and fresh never had anything
45:17like it do you know what it's so brave i i have to highly commend these two chefs for the
45:22way that
45:23they're cooking the colors are really bright and uh impressive in this one it's fun to look at
45:28we have to lift up lift off we'll have to lift off whichever one we think is the best
45:45it's the final course dessert corin's adding color to his liquid gold coconut blossom caramel sauce
45:55there's no more butter we're not here to be shy are we
46:01it's a banquet
46:04so just strained off my comfy strawberries i've had a little bit longer today to get them going slower
46:10make 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 bavoie
46:33fermented rice ice cream toasted rice meringue shards strawberry compote confit strawberries white
46:40cardamom and pickled rose liquor consomme and frozen coconut snow and this is a take on a line from the
46:47film face as white as snow lips as red as blood and heart as strong as a rose what did
46:55you get for
46:55this a seven seven seven uh so i'll be looking to improve on that there was an issue with the
47:00setting of the bavoie it was too hard set yeah so i've dropped a couple of grams of uh gelatin
47:05on that
47:06meringue i'm gonna knock down the portion size i'm actually gonna knock up the portion size of the
47:11ice 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
47:30and gays support the miners and is inspired by the film pride this did it for you didn't it this
47:37was my
47:3710. i'm assuming there are no changes i've made a slight change actually the ice cream was slipping
47:43off it was just a bit unstable i want it to resemble mine but not fall down like mine yeah
47:48so what have
47:49you done serving the ice cream on the side so you can control how much that comes out that's a
47:53good idea
47:56how are you looking john did your hand with or anything i'm pushing a little bit just to get
48:00things set i can go first on this if you want sorry if you if you're happy i'll go first
48:04on this can you
48:05go first do you want me to yeah i mean i could do with the extra i'll go first
48:11super happy 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
48:34falling a little bit behind so corin is kindly offered to go first oh you swapped yes because
48:40you were good to go oh look at that one last gentlemanly chefy act well then you have six
48:47minutes 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 do you need anything chef do you want to take
49:05the sauce out give it a little twizzle with a spoon yeah how much do you want chef too much
49:12no it's fine
49:12never too much the liquid gold caramel sauce gets a bit more bling
49:23after toasting the meringue with an ember
49:33thank you
49:35okay service it's served to dead or alive's track which features in the movie thank you very much
49:43good energy coming into the room wouldn't it we've had a real boogie this week
50:01boogie yeah
50:07love that liquid gold yeah so pretty
50:13it's like a sexy sticky tofu pudding isn't it
50:16it's clever and simple all at the same time the ice cream is magic i had the ice cream on
50:22its own and
50:22i thought well yeah it's a bit sour and it's not quite but then the moment you put it together
50:27with
50:28the the sweetness of that caramel sauce and the the muffin and the meringue just delicious this slight
50:34smokiness and the rum in there is great as well i think that's the best meringue i've ever had in
50:40my life
50:40honestly i'm used to meringue being you know crispy and hard but it works so nicely soft
50:45also the gold in that sauce set against the kind of earthy pudding and bowl i think sticks to the
50:52brief beautifully yeah you really feel the kind of two worlds unifying here what a special little
50:58pudding that is that's it coconut blossom caramel sauce is the way forward as long as it's sprinkled
51:03with gold you're making a simple taste aren't you john yeah
51:12it's gonna 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 as
51:25a flavor in his strawberry and white cardamom sauce hey john yep 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
51:37now so how's that bavois can i have a look happy it's got like a nice softness to it now
51:44i'm in a happier place
51:48the white coconut and cardamom bavois gets a red topping of strawberries in a compote and confit
51:55along with some verbena leaves toasted rice meringue shards i wonder how sweet they'll be
52:01over it'll just be a nice kind of toasty note i do quite like cardamom being used in dessert if
52:07it's
52:07used sparingly the amazake fermented rice ice cream is topped with meringue shards you mind just going on
52:22it's got a beautiful wobble to it look
52:31okay long last time service please guys
52:54it's not even anything written on that it's just lawnda looking over a reflection yeah exactly yeah
53:08what do you think ah it's nice i have a very similar reaction it's strawberries and cream and
53:15it's toasty rice clever pastry techniques but it's it's not a banquet worthy winning dish it's got
53:22flavors that work classically it's quite safe i think yeah i think the flavors are harmonious but
53:30i think it's a bit sloppy yes the meringue's just a bit sweet and not adding too much yeah and
53:36i'm sure
53:36about the coconut and cardamom bavoie yeah it was a bit too savory in a way that didn't quite play
53:42off
53:42the other flavors it seems nice yeah all the colors are there the snow white colors are red and white
53:47can you taste the rose no no can you taste much of the coconut no there's no punchy notes
53:55which is a shame because i think this might be the same chef that did the kebab
53:59if you could make this sing like the kebab dish that would be mega
54:05i'm absolutely exhausted after all that it was an intense day yeah i've loved every minute of it
54:10yeah for both us i think every dish made an improvement today yeah you know so you'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
54:40hey chefs hello how you doing really good really good good i wasn't gonna ask if you were tired
54:45because 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 i thought it was
55:17amazing the explosion of flavors all the different sauces the perfectly cooked hoggett i mean it was
55:21really really delicious so well done and who cooked the kohlrabi canapé that's me well what can i say
55:29except thank you for putting that in my mouth and who cooked rocket man that was me
55:35that got top scores from all of us i mean i could have eaten double the amount you served
55:40thank you very much look we're not going to make you wait any longer andy 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 phonos week yeah you've 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 full marks
56:31from 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 you know it
56:41felt
56:41very modern and exciting john commiserations corin congratulations on a brilliant win thank you guys
56:48thank you thank you well done
56:58super super super happy the unbelievable standard of cooking in that kitchen this week i genuinely
57:05didn't know what was going to happen right until the end it's been totally amazing cooking for judging
57:09day um just to be able to try and correct some of the errors from earlier in the week work
57:15on the
57:16stuff that chef tommy talked to me about um i really think that i made those amendments and actually
57:21listened to the feedback i think i got some full marks for some people so like you know i can
57:24hold my
57:25head up high with that interesting fascinating cooking from two very good chefs this really is
57:30what great british menu is about when the two chefs really do ask questions of what you think is the
57:35standard of of great cooking so corin just edged starter there didn't he and one fish with that
57:41beautiful course with the trout three ways so elegant yeah and then john came back with that incredible
57:47main course i mean it was super exciting beautiful cookery from john but corin that dessert super clever
57:54cookery it was simple and it was clean with the story of that film running straight through the middle of
58:01it with that torched charred mallow a worthy winner i think he's going to go great guns at finals week
58:07we'll see i'm buzzing for you thank you very much chef thank you it's been a pleasure all week
58:12yeah i mean it's been brilliant how you feeling yeah good i welled up in there because i'm obviously
58:17happy 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 wales get one of those dishes to the banquet definitely
58:28so
58:53you
Comments