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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 proud 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
00:54yeah 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 most well-known Welsh actors in the piece Dan Andre is a head chef he's already retained a
01:31Michelin star at one Welsh restaurant and is looking to score another at his new place Avon in Snowdonia
01:40it's a real honour to represent Wales I haven't come down here for nothing I want to do my best
02:00I want to go further than I went last time and I think nerves did get the better of me
02:10last time I've didn't come across the way I wanted to come across and I feel like I want to
02:14rectify a lot of things I want to go to the banquet
02:15and I think it happens this time private chef Carl Clegghorn is from Cardiff and he's competition ready having recently
02:22got into the finals of national chef of the year
02:26chef hey chefs how you doing all right mate quite nice to meet you my main focus for this week
02:30is to cook like I've never cooked before and I think I'm going to give the rest of the chefs
02:35a run for their money
02:37and John Chantrasak is from the Y Valley last year he won a Michelin star and is back for a
02:43second try at the competition
02:45hello chefies hi John I would be lying if I said that my goal uh wasn't to be in that
02:52judging chamber this time around
02:53I know all about you yeah yeah yeah we're newbies yeah two newbies against uh Michelin star chef no problem
03:03hello chefs nice to see you all Colin hello did very well last time not well enough but not well
03:10enough
03:11clearly John yes got strategies in place the strategy is to focus on my own game well it's lovely to
03:18have you
03:18all here in the kitchen we're gonna start with the canopy it needs to be sharp it needs to be
03:21elegant it needs to
03:22be one or two bites at most okay chefs thank you Andy thank you their veteran chef will use the
03:32rankings
03:32from this first bite to decide any tie break it's amazing to be back in the kitchen I forgot how
03:39it
03:39just springs into action once we get going you know boom all systems go well these accents happen to me
03:47to
03:49add to the pressure three of the chefs are about to find out they're making very similar canapes so
03:55this is my shoe pastry donut mix so this is my stout and treacle donut corin's donut will be filled
04:03with
04:03lobster and topped with mushroom caramel and truffle Dan's has a cheese custard filling with pickled onion gel
04:11and crispy onion dun dun dun dun dun dun whilst carl's also using cheese custard to fill a gougere along
04:18with
04:18Worcester sauce gel and old Winchester cheese so this is my mustard cracker landing for the top of the
04:25soup pastry John missed the memo he's making pickled kohlrabi and candied beetroot basically I should have like a sweet
04:36and salty
04:37end result they still don't know which previous winner of the competition will be tasting their food
04:46how you doing boys yeah all good ready for the veteran if I say Paul Ainsworth Tommy Banks Spencer
04:53Metzger I'd love to see Tommy I get along they'll love it yeah you never know I think Paul any
04:59of them
05:00they're all legends as long as they give me good marks we'll be fine well that's not guaranteed come
05:07on onions ah this week's veteran is one of our most successful competitors ever got about 30 seconds
05:14then I'm gonna need you up on the path having cooked at the banquet three times wow damn quite the
05:23stack you got there sir everything's tall over the holder of two Michelin star restaurants plus a green Michelin star
05:34it's Tommy banks oh yes how's it going chef how are you yeah I'm stoked I'm excited all right John
05:41what we got so I prepared for you a honey pickle kohlrabi with a candied beetroot and rapeseed topping
05:51Corrin 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
06:04we've got a Snowdonia cheddar Gouger with the old Winchester custard a Worcester gel it's kind of
06:10my take on a Welsh rabbit last up I got Snowdon black bomber cheese doughnut Welsh truffle pickled onion jelly
06:21and
06:21crispy onion you clearly all got really different styles to cook them 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 firm
06:58but fair all right Tommy so give me a ranking from four to one I feel harsh saying this I
07:03think 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 it was just a very large piece of kohlrabi I felt like it I was eating raw turnip
07:23for a
07:24long time loads of flavor in 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 worried about John really clever
08:05play on 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 a connection to worlds right there I love it but yeah so we've got some celeriac so
08:36I'm going to roll in nori make that into a rose serving it with some shiitake mushrooms that have
08:41been marinated in a teriyaki sauce and also barbecued there's going to also be a little broth on the
08:46side what about this turnip that's just to season up the broth I'm serving yeah just so I'm going to
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 smoky yeah like more of a meaty flavor into the vegan dish we've got some really similar flavor
09:01profiles and style going on it you both have a celeriac and a turnip oh yeah is your turnip for
09:07seasoning yes I'm 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 Lapsan 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 cardamon cinnamon mint sage and sugar
09:47sandwich with a sandwich yeah this is for I'd call it a twill okay so I could Chris yeah so
09:52anything taste really thin toast but I promise you it looks beautiful when it's done I think my starter
10:01is something that not even Tommy's going to see coming so the title of dish is liver free lector
10:11silence of the lamp hundred percent Anthony Hopkins yeah so this is my little play on that first
10:16scene where it says I ate his liver with fava beans and a nice Chianti yes obviously this is
10:21the plant-based course so you can't serve a human liver no I'm doing a miso barbecued hen of the
10:33wood mushroom so it gives you that meaty texture mm-hmm and then you've got a lotty beans cassoulet the
10:40presentation of it kind of like brings food and film together for me am I gonna be scared
10:50John's been inspired by pride which tells the true story of a London lesbian and gay community
10:56who fundraised with colorful buckets for striking Welsh miners the title of the dish is LSGM which
11:05stands for lesbians and gays support the miners so how would you go about telling that story then I'm
11:10gonna be pan frying hen of the woods mushroom and then smoking it with the byproduct of making coconut
11:15cream so you get this like sweet coconutty flavor into it interesting and a hazelnut almost like a
11:22satay style sauce and then I've got a little spice blend encompassing all of these different spices here
11:27also a vinegar made from the tops of the strawberries you're quite the scientists aren't you I think it's
11:33just really exciting that you're creating these things yourself all right chefs to wish you all
11:36lots of luck and keep good look guys yes all right go so I'm gonna start with my lyrics I'm
11:46gonna get
11:46them poached because I'm gonna have to then get them sliced and rolled Corinne's dish what did you make it
11:56I'm
11:56it's celeriac I love but I'm not usually a fan of things being made into roses because generally
12:02you've got to manipulate them so much doesn't usually deliver on flavor and that's what I really care
12:07about I'm just gonna puff some wild rice in this one sugar hazelnuts and that one for a furikake furikake
12:15is a seaweed and sesame seasoning we've got any different wild rice than that this isn't puffin
12:26so I'm toasting chilis and spices to make a little spice blend oh thank you a whopping 15 spices make
12:33up the blend including lemony prickly ash aromatic long pepper and cassia or Chinese cinnamon then I'm
12:41also working on a satay style sauce made with hazelnuts he's got more ingredients than when else but they're
12:49all in perfect little trinkets and you can see that in the chef and think this guy knows what
12:54he's doing so I hope I'm right so do I hopefully it'll taste good everyone seems very relaxed which
13:01I think is a good sign no poker face I think mate yeah Carl's using van John an aged white
13:09wine to create
13:10a creamy nutty sauce for his beans Carl's dish liver-free Lector definitely a risk-taking dish and
13:18these got the blotty beans they should be a really safe thing to cook but you got to treat them
13:21almost
13:22like a piece of meat or fish if they're not cooked perfectly they're actually quite unpleasant he's
13:26cooking the beans in a stock with thyme and rosemary and also starting his condiments she's my black
13:33garlic and balsamic gel like Corin Dan is preparing celeriac this is salt bake oh babsang tea black tea
13:46Douglas you can break it all down but I quite like it being a bit mad and rustic on it
13:52talk to me
13:54about the salt baking I don't often find that a lot of flavor comes through and if you bring it
14:00out and it's undercooked it's raw but equally it can turn to mush very quickly it's the hard work and
14:07turn on it back pickled turnips I'll do pickled apple next as well pot on the stove guys looks like
14:16it's
14:16about to go over thank you mate oh brilliant I've got some little shimeji mushrooms and I'm just gonna
14:24pickle these in like a honey combi pickle how you getting on John you're all right everything
14:30going smooth you talk to me sorry sorry sorry all right John is focused on a coconut and hazelnut sauce
14:42this is a caramelized coconut way and then I've got a miso made from sourdough and then I'll season
14:47that with a vinegar made from strawberry tops John grew up in the Y Valley and food is something he
14:55came to
14:55later in life through my teenage years I played music in bands in Wales originally moved to London
15:03thinking I was going to become an international rock star unfortunately those dreams dissolved so
15:09I actually retrained to be a chef essentially anglo-thai is a concept centered around the two
15:15sides of my heritage we draw a lot of influence from the food of Thailand but we try and cook
15:20with a
15:21British larder it's a great honor to be selected to go through and represent Wales last time around I
15:30managed to cook all my dishes and you know we want a Michelin star in three months with this restaurant
15:35so I believe I've may have what it takes to get to the banquet this time
15:46sleep well yeah yeah bought 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 barbecue them and they're just going to go back
16:03into their marinated liquor Corrin starting the celeriac roses I've let them cool down and dry a little
16:14bit so they're pliable right now it's still a question whether I get it done or not the charred off
16:22cuts 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 just get like this lovely sweetness but
16:38like kind of like that tartness really comes through at the end Dan's celeriac broth is also brewing and
16:47he's blooming tea leaves to add to it in the last year he moved from South Wales to Snowdonia to
16:56take
16:56on the revamp of Afon restaurant growing up I knew I wanted to be a chef I started off my
17:03apprenticeship
17:04and then the nostalgia at Claridge's Hotel it blew me away and it sort of set the tone for where
17:09I wanted
17:09to go of my career I found a restaurant is about using local products got the ice cream please print
17:17I want my guests to be happy and to have a memorable meal I really want to do the nation
17:25proud and I
17:27won't go down without a fight and I really push myself to every last second service thank you
17:38Dan's mixing up an apple gel that will run through his tea with Lawrence what's that so it's my salt
17:48bake
17:50these look like something out of a compost heap mate they do they're not very pretty but it does the
17:56job
17:59I'll try a bit of this yes it does come across as quite salty okay cut the indents and it's
18:05the
18:05glaze on the barbecue that's a juniper and some more pine maple add some more tea I have to admit
18:13I'm
18:13worried about that that's lara it's salt baked but it's so salty I also didn't really get any flavors of
18:20tea or Douglas fir Corrin is tying the final rose petals in place for his celeriac they're then poached in
18:29soy milk to link to under milk wood how's the celeriac yeah it's perfect I'm really happy with it so
18:38with the trim I made this puree as well what else is in that then so there's a little bit
18:42of garlic in
18:42there celeriac and gravita so nutritional yeast it's just like the base of the dish to build the flavor of
18:48the pond all right Dan's celeriac broth is ready to be given an Arabic spicing and that white bread
18:56is being transformed I'm here to prove that big chefs can be delicate John's adding glitter to his spice
19:04mix Carl's blending his van John sauce and he's also candied his walnuts it's a very boring job just
19:14chopping some nuts Corrin serving his under milk wood starter first his hazelnut furikake seasoning goes
19:22onto a forest floor to tie in with the film all right Corrin you got five minutes to the past
19:28mate
19:28yes chef if one of you feels confident enough to snip the string off those feeling fly feeling fly nice
19:37don't know if that's true but yeah
19:42the puree he made from the off cuts is topped with diced shiitakes you're gonna put some shiitake slices
19:48around the rows if that's okay yeah like that kind of thing Corrin you got three minutes yes chef
19:54coming up now if that's okay oh wow okay it is spring moonless night in the small town starless it's
20:01served to
20:02Richard Burton performing under milk wood the cobble streets silent and the hunched quarters and rabbits
20:09wood limping invisible down to the slow black slow black crow black fishing boat bobbing sea perfect
20:18should I take thank you very much yeah all right I'll try the broth first yeah I'll go for the
20:33broth first
20:38very soothing and comforting that and the herbs really come through don't they yeah it really do so the
20:45celeriac soft enough there's a tiny bite to it but it's not raw at all you get this natural earthy
20:53sweetness from that celeriac and that shiitake is a lovely addition to it I say the only thing for me
20:58is maybe lacks a little bit of acidity yeah is there anything you change I was looking to put some
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
21:09um I think that this is a eight a strong eight I would go seven a bit more depth of
21:16flavor in the main
21:17element yeah 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 got my hair he's made an apple gel to attach herbs including bull's blood nasturtium and sorrel
21:45it's mad I've done this dish so many times I got shakes again all right Dan you got five minutes
21:50no
21:51sure so what's going in there got to swear it pureed nice apple vinegar we sat on the bright woven
21:59rugs
22:00weary with age and travel more apple pine nut when it's poured in there please the aromas of cinnamon
22:09sage and cardamom enticed us as we warmly anticipated our tea it's garnished with pickled turnip and apple
22:19preserved lemon zest and Douglas fir oil all right which one do you want to take chef I'll go with
22:31this
22:42one Sasha oh oh a bit of a dribbler battle of the broth mmm that's delicious you'll me there's the
22:50tenant worked really hard there's a slight pepperness to it which I like cooking on that celeriac it's a
22:58nice texture in the center I mean it could have probably done with five minutes more just I would
23:03like it to be more tender and do you think the flavors have come through that you wanted yeah it
23:08is there the tea is subtle on it and the Douglas fir I can taste it could have a little
23:12bit longer on
23:12the barbecue is it meant to have the tea in as well mm-hmm I think it needed to be
23:17a bit more more potent
23:18so what would you score this dish I'd go seven I think little tweaks I could do to reinforce on
23:24the
23:24flows I figure seven there's a few little execute so I get the right score what was that I'm gonna
23:33go
23:33with the seven as well I think enhancing that tea flavor yes I'm just thinking seven as well oh look
23:42at that that's proper battle of the mushroom John's flavoring here's my techies with coconut pulp smoke
23:49while Carl's are doused with miso don't be shy with the glaze yeah all right Carl hey you've got five
23:58minutes to the pass yeah we chef dr. Andy Oliver for the Caribbean insane Carl starts plating his sir
24:09Anthony Hopkins silence of the lamb steamed dish with borlotti bean cassoulet surrounded by black garlic
24:16balsamic gel how the beans go yeah beans are good you know they've got a little bit of texture to
24:22it
24:22it's exactly what I want to represent the Chianti mentioned in the film he's serving pomegranate wine
24:35okay do you want mushrooms over yet chef or not yes please chef yeah yeah I know it's brilliant
24:47isn't it so obviously there's a scene where the prison guards are taking his food to him so kind of
24:53you've got the prison tray and then you've got your seasoning on the side truffle and candy and candy
24:58bonnets all right chef which one would you like to take take this one lovely I quite like the
25:10strangeness of all of this yeah it's a step into Carl's mind I think a little a little so the
25:17head
25:17of the woods you happy with the the glaze you've got into that they could probably have more of the
25:21glaze but I'm happy with the cook on it cooking's awesome on it that's I really really want to like
25:27it
25:27mm-hmm and it's just something I can't put my finger on it right now what it is that I'm
25:31looking
25:31for and the beans the bloody beans are there for that kind of like creaminess and I think with the
25:37black garlic and the sauce and kind of like marries all those flavors together I feel like every time
25:43is it a vinci one sauce he's got there I get a little bit of the black garlic cutting it
25:48off so
25:48what would you score this a seven I think like you know with a couple of tweaks of that miso
25:54glaze
25:54maybe a slightly bigger amount of vinci one I would give this a seven I think seven as well the
26:02marriage isn't right so I think it has to be a seven yeah finally John's celebration of the film
26:11pride so so it's like the spice blend that I made earlier I've got a bit of puffed quinoa which
26:17I mix
26:17with truffles yeah John you've got four minutes yeah chef so this is satay sauce British hazelnuts
26:25hey we do Jeff I'm okay at the moment after wild garlic and fermented chili it's the foamed coconut
26:34and hazelnut sauce seasoned with strawberry top vinegar all right John you ready at the pass now
26:40just need one more minute and 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 want us in around the
27:01outside
27:06it's served to the strains of Billy Bragg so the name of the dish is LGSM which stands for lesbian
27:16and gay support the minors and it is inspired by the film pride the idea here is I've got a
27:21little
27:21spice bucket effect so basically I have a seasoning blend which goes over the top just to symbolize the
27:29coming together of the two parties which one would you like to take chef should we just go for the
27:34the glittered one the glittered one yeah sure oh you smell that have a whiffle that wow yeah the foam
27:51that you made with the strawberry top vinegar what does that do for the dish it was there to give
27:57a bit
27:57of acidity to the dish and the hazelnut satay sauce is that how you intend it to be yeah I
28:02think it's
28:02sort of like a rich silky finish that satay it's really nice banging satay isn't it yeah it's
28:10outstanding love it I love the way the spice bill was on it so you smoked the pen of the
28:16woods with this
28:16coconut pulp I can definitely taste that on the mushroom I think he could have done with a lot more
28:21of
28:21those shimeji mushrooms you know that pickle yeah it was lovely is there anything you'd change I think
28:27I need to put the shimeji mushrooms underneath so that there's a lot more pops of acidity and I feel
28:33like it could take a little bit more of the foam sauce as well what would you score this I'd
28:38like to
28:38think it's a strong eight or a nine shortly nothing's ten I'm gonna sit right in the middle of you
28:44two
28:45and go that's a nine oh how's that doesn't get any easier that does it definitely not and you just
28:55sort
28:55of melt into your shoes don't you I feel like everything was quite tasty Tommy how do you think
29:01these chefs have done there was nothing that was a disaster and I also think there was like some actual
29:05really strong cinematic moments as well particularly that the pride and the Hannibal Lecter yes situation
29:12disturbing but would be quite epic mm-hmm I would almost say that all of those dishes could be banquet
29:20dishes a very good start chefs we both felt there was some genuine emotional
29:35connections to the stories that you were trying to tell us as well as some rather good cooking all
29:41right Corinne for your dish to begin at the beginning I felt like it did look like the opening scene
29:47with
29:48the moon peeking through the forests the poach of the sluriac was integral to the dish had a good mouthfeel
29:54it was soft but it was pliable so you could actually create the presentation that you wanted as well the
29:59sluriac broth it was warm and comforting maybe a little bit of vinegar or something in that broth just
30:04to bring some acidity I think would help balance the whole dish you talked about a puffed rice component that
30:09was
30:09missing I think if you brought that in that would have added a bit more crunch which the dish needed
30:13thank you
30:16all right Dan for your dish bed one tea with Lawrence I like the carpet as a mat and the
30:23traveling case the tea itself I
30:26enjoyed the taste it was very earthy the turnip brought some sort of pepperiness I think the pickled turnip and
30:31apple I did 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
30:40through but also I think the slur it was a bit undercooked a bit too much bite but I think
30:45if 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 I'm kind
30:57of glad that you did it with the plant-based course and you really pulled it off the blotty beans
31:02they had a little bit of bite but they weren't chalky and I think the vanjean sauce brought some complexity
31:08to the beans
31:09I do agree with you though I think you could get more glaze into the base of those mushrooms I
31:14thought
31:14the balsamic and black garlic gel had a great flavor perhaps a little bit less of it on the plate
31:19would
31:20help to balance the dish John for your dish LGSM I think the symbolism of two worlds colliding was really
31:29clever the maitake I'd like a little bit more smoke from the barbecue actually the hazelnut satay sauce that
31:36was rich it was creamy it was super delicious the pickled shimeji's they work really well but as you
31:42say you need them layered throughout so you get a mouthful 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 I think if
31:54you look at layering with a little bit more refinement it could be a great dish so to the scores
32:03Corrin I'm
32:07giving you an eight Corrin when you told us we're gonna make a rose out the celeriac I was a
32:17bit worried
32:17I got kind of 80s hotel freak out happened but I really really enjoyed it thank you done I'm scoring
32:27you a seven it was a shame not to be able to read some of those wonderful things that you
32:33put into
32:34your dish it just needs a little push up the hill Carl I'm scoring you an eight I was searching
32:46for a
32:47bit of a herbaceous note just to lift it but it's a great dish John I'm scoring you an eight
32:57love this
32:59dish John the heat there was a kind of slow burn that happened well done well done guys it's a
33:05really
33:05good start I'm very excited to try your fish courses good luck everyone yeah thank you all right all right
33:11guys well I'm catching up to do I think an eight is a good school but for fish course I'm
33:21really trying
33:22to look for like nines and tens three eights now and a seven you know anything can happen in this
33:27next
33:27course I 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 anyone
33:44could go home gotta keep it really sharp and execute everything perfectly Carl starting his
33:51dish with a wakame seaweed bao bun a bao bun is a lot wetter than normal doughs so you can
33:59stretch it
34:00without it splitting he's taking inspiration from a film where the famous Rembrandt Bathsheba at her
34:07bath is stolen Tyler my dish is Bathsheba's bass and the inspiration of this is Catherine Zeta Jones in
34:17the film entrapment has been seated Jones who is well well exactly exactly so I'm doing a cured sea
34:24bass I'm gonna roll it in some nori and then almost like make a mosaic oh right out of it
34:29and there's
34:30gonna be a lot of like Asian flavors why because a film was primarily based in Kuala Lumpur so you've
34:37got some Uzu some ponzu you've got wasabi that's quite a sort of Japanese flavors I think being able to
34:44understand the balance of the flavors together I said you know it can take a dish to another level I
34:49think so crab on the barbecue I'm just basically letting it steam in its own shell it's quite cool
34:58I've never seen that before how long does that take mate berries like 20 minutes I'm gonna probe
35:03it to 65 okay back so the title of the dish is fair dad any it means cauldron of rebirth
35:10in Welsh
35:11it was a Welsh mythological novels that inspired a Disney movie called the black cauldron there's
35:17lots of references to water magic in this movie so I've just kind of gone down that that theme so
35:23I'm
35:23preparing a crab brown meat is being made into a set savory custard and one of the main characters in
35:30the
35:30movie he loves eating apples so on top of that I've got a apple and elderflower vinegar jelly and then
35:37on top of that I'm gonna have a picked white crab salad with coconut cream dressing so is this a
35:41cold
35:41dish then it is a cold dish correct dance filleting and brining a Dover soul for a dish remembering the
35:51funeral scene of everyone's favorite house elf the name of my dish is Ode to Dobby the inspiration with
36:01this is his final scene the Harry Potter Deathly Hallows is in fresh that's quite sad fresh water
36:09West Pembrokes the beach so I'm trying to bring back a loving memory of Dobby with a good meal that
36:14you have
36:14on the on the beach and for me that's barbecue and shellfish we've got a stuffed Dover soul with a
36:21scallop mousse and barbecue baby German capers all finished off with a scallop dashy sauce so is the
36:26scallop mousse can be sandwiched in the middle of the soul okay
36:37so the title is the secret garden some of it was filmed in the botanical gardens in Conway so yes
36:44I don't
36:44want to give too much away because it's a secret right
36:46oh that's that chat yeah exactly yeah see you later
36:49but can you tell me the ingredients yeah I can show you the ingredients definitely there's some
36:53trout I'm gonna do it three different ways serve raw in two different components and the third one is really
36:58gently
36:58cooked 40 degrees in some clarified butter we've got poppy sea crustage we've got some
37:03pickled sea vegetables two different champagne sauces got elderflower ketchup we've got a
37:08broccoli puree it sounds like you've got a lot of work to do to me I've got plenty on
37:17like John Corrin is doing a savory custard his is a warm chow and mushy just gonna blend the eggs
37:24into it and then it needs time to rest before I cook them John set custard is a cold bavoir
37:33brown
37:34crab coriander root garlic fish sauce coconut cream I'm just gonna blitz all that up with some gelatin now
37:41I always feel a bit funny about savory things set with gelatin they can be delicious can also be a
37:48bit weird Dan's using an ember to make charcoal oil he's also starting the mousse to go in his
37:56Dover soul by blitzing scallops with bronze fennel and lemon zest so he's steaming the fish but the last
38:03thing you want is rubbery overcooked scallop mousse by the time that the fish is cooked I'm just gonna
38:09start my scallop sauce now so it's a white wine fennel base oh spicy I just want to come as
38:19close to that
38:20bone as possible Carl's filleting his sea bass so he's curing the fish then he's covering it in nori and
38:28then
38:28basically rolling it into almost like a tureen yes will it be substantial enough though because
38:33this is not a tasting menu this is like a banquet isn't it a lot of child is one of
38:38my favorite fish
38:39can take some aging to improve the texture and flavor his trout has gone through a 10-day flash
38:46freezing and aging process it needs to get curing it's gonna take about 45 minutes cure he's actually
38:54waterbuffing the trout I'll be in butter but it's all very low temperature so you don't get any sort
38:59of texture there so I hope he's gonna find some texture somewhere else in the dish plonk I'm now
39:06moving on to my broccoli puree Corrin runs a bijou restaurant Gwen in Mcuntleth West Wales so I never
39:17really planned to be a chef at the beginning when I got to 16 I had no other plans except
39:21for football
39:22when that didn't work out I fell into cooking I've not looked back since so the vibe here at Gwen
39:28really laid back we wanted to feel comfortable but looked after so just the eight seats that you see
39:33here it's like you're coming to our home to experience something really special I think
39:39there's definitely an advantage to knowing the environment of being on great British menu and
39:43knowing the kitchen but at the end of the day we're all chefs and we all cook our food so
39:47I think
39:47if you're accepted to be on the show then you've got the potential to go to the banquet
39:57Corrin is the quietest I've ever seen him as he makes an elderflower ketchup and once again John's
40:05doing something similar so another element I've got an elderflower and apple vinegar jelly it's added to
40:12the crab custard bavoir carl sea bass is coated in ground nori seaweed it will be going in the freezer
40:24so I can get it nice and solid not every dish has to be cooked up cook it's all about
40:30the flavor at
40:31the end of the day oh wait it's a bun off Dan's making milk buns stuffed with crab meat that's
40:44super delicate and if I don't prove them up enough or prove them too far they'll blow out they're mine
40:50arounder Carl grew up in Cardiff and after years working in Michelin starred restaurants he returned
41:00to South Wales to set up a private dining company being a chef was not always the plan I was
41:07very
41:07much into sport I used to compete in gymnastics for South Wales I had a nasty accident when I was
41:13younger
41:13and it kind of just shook me completely and then I didn't know what I wanted to do and I
41:18just fell
41:18into it one day I was working as a waiter in a local hotel helped out in the kitchen and
41:23then really
41:24enjoyed it did a couple more shifts ever since being in the kitchens I'm over the moon to represent
41:30Wales you know to be asked to be on the show it's been something that I've wanted for a long
41:34time I
41:35want to push myself as much as I possibly can and ultimately to make my three little boys very very
41:46proud for his entrapment dish he's making an avocado and wasabi puree I'm blending my broccoli
41:54puree and I'm going to start getting my crisps on set so making a little batter here John's using
42:02Thai pink limestone water to get a crispy finish on some coconut ash crackers I only need four but
42:09probably drop one on the floor won't I how's it going John yeah good what's this this is a dressing
42:15that I've made it's a coconut cream some recruit lime zest coriander root garlic a little bit of chili
42:21nice like uplifting flavors in there it's one of the hottest things I ever put in my mouth and kept
42:28a
42:29straight face that was absolute fire oh there's been an elderflower and ketchup explosion
42:39complete catastrophe do I yeah it's just all exploded I got enough still theory
42:50Corinne chops the trout belly and bottom loin and portions the top loin I've rolled it I'm
42:56going to gently cook it in clarified butter up to 40 degrees what's that for Corinne still a secret
43:06it's filled my trout dish oh yeah no champagne and brown butter savvy on like savvy on yeah aerated I
43:15hate surprises he's got a steamer pot on it's got crew stars making I don't know what he's up to
43:22I just hope
43:25he does Dan's scallop mousse is sandwiched between his Dover soul he's a big boy
43:36right what have you got for me to try I've got a soft dashy sauce so what's in this sauce
43:41so I've got
44:02all right Carl three minutes yeah wait the sea bass is left to marinate in the yuzu ponzu dressing he
44:12just started placing the avocado and wasabi puree then the yuzu gel do you want me to do anything yeah
44:22one cucumber in between and then a personally just on top of the avocados like that two minutes to the
44:30pass now yeah we sure see you're gonna make it yeah two minutes I'll be on the pass forages go
44:37in
44:38we're on the plate between the gaps like every other one if you could fried seaweed tops the steamed buns
44:45and it's all finished with more using ponzu dressing and served on a laser background to link to a scene
44:52from the film so Bathsheba's bass inspiration behind it is Catherine Zeta Jones in entrapment and this was
45:00the first scene of the film where she was stealing the Rembrandt painting all right Carl well done nice rough
45:06would you like to choose one sir yeah we'll go with this one I think the story's told on the
45:22plate so
45:23on the the tube itself there's a little bit more information about it let's try it the sea bass are
45:31you
45:31happy with the cure on that yeah I think so the dressing I've allowed to soak into it so it
45:37almost
45:37gave it an extra cure love the favours on it I'm real big fan of curing bass cured fish for
45:45a banquet
45:45like this do you think that's the right way to go I think so especially before a heavy main course
45:49it's
45:50quite small bit tasty mini I think yeah I think it's delicious and with that avocado pure eating that's the
45:57right level of heat for the wasabi maybe it could have been slightly a little bit higher and the
46:03idea with this little burn is to dip up that sauce yeah I think the little steamed bun is exactly
46:10the
46:10right texture for me lovely texture so what would you score this dish at eight damn all right I'll go
46:18for nine I think it eats really well I think I'll go for eight as well there's nothing wrong with
46:22this
46:22just size time for John's black cauldron dish the fiery dressing is added to the white crab along with
46:34pickled apple see you there things on at the moment I'm in control good on top of the babwa jelly
46:42and
46:42crab is seaweed and long pepper infused caviar you got four minutes of the past now yeah sure
46:50there's a magical sword that features prominently in the film as well oh god it's a bit of a fiddly
47:00job here you just want to get in the crevices like that just want a nice amount all the way
47:04around yeah
47:05exactly as Carl concentrates on the seaweed and crab emulsion John adds an apple cider vinegar gel and
47:13Dan is on a listen flowers so guys these pop into the cauldrons which one would you like to take
47:40wow it's a bit more smoky mystic-y stuff actually so this is like my biscuit to dunk in sort
47:48of thing
47:48yeah I think the bavoie everything there is quite soft so I needed some sort of texture on the dish
47:56delicious I could do with a bit more of like a base to it texturally texturally yeah because it's a
48:02bit
48:03soft the bavoie are you happy with the set on it it's silky you have like enough firmness in it
48:09that
48:09it's not sinking away the crab lovely and moist really interesting way of cooking it lovely dish
48:15really well balanced a lot of spice there it's too much for it for me doing a cold set dish
48:21yeah do you
48:22think that's the right thing to do for a banquet I feel like it's a fairly safe option because I
48:28can
48:28get everything set in the fridge what's your score technically it's really clever nine Kyle I'm gonna
48:34go in eight I'll go eight so what would you score this dish I'll go for a nine Dan's Dover
48:45sole and
48:46scallop mousse gets a final steam Dan how are your buns oh they're pretty good what's inside of them
48:55brown white crab meat and I'm just brushing on brown crab butter
49:01sauteed baby gem and capers are dressed in charcoal oil
49:10all right then Dan's five minutes ago yes chef
49:15happy yeah a bit annoyed they've split open a touch lemon gel supports grapes potato airbag and salty
49:26fingers where did you get your sea herbs from chef all forage down from Barmouth Beach you shouldn't
49:30have told me that if I see you down you'd be chasing me down the beach two minutes the past
49:36done yes sure oh your buns do look nice the scallop dashi sauce is aerated and the dish is seasoned
49:48with seaweed
49:54powder so this is owed to Dobby which one would you like to take go this one yeah pleasure I
50:10think it looks nice let's see what it tastes like please fish itself is the cook on it what you're
50:18looking
50:18for piece that I tested sauce seemed like it was there this one's maybe a little bit under the fish
50:27and the moose it's like nice texture and the scallop moose I could have let taken a little bit softer
50:32it's gone a bit firm
50:33how have you cooked this gem lettuce and gems just pan fried using the charcoal oil there's some really good
50:39flavors going on there but the charcoal is taken over so it's very predominant yeah there's a bun come out
50:46how you
50:46intended yeah I think it can touch more proven time on it the bun it's got a nice flavor to
50:51it the sauce is lovely I
50:53think what would you score this dish because the fish are your six I think seven yeah I was gonna
51:01say
51:02seven as well I'm gonna have to go six I think one last check on the steam of the chow
51:11and wishy and it's
51:12time to plate the secret garden how was that fish just wasn't wasn't right my fish was almost perfectly
51:20yeah my fish was good pick the wrong one then yeah corin's cured trout belly has been mixed with broccoli
51:28stems on the top like this yep and then nasturtia and you literally just want one broccoli puree pickled
51:41onions and the cured trout are added to the chow and mushy see her plums off I got it the
51:51water bath
51:51trout is drizzled with the elderflower ketchup and finished with flowers from his garden so corin you
51:58got nine minutes chef could I come up early please do you absolutely can go very much the aerated savoy
52:05on
52:05sauce and the champagne sauce complete the dish secrets out yeah oh the secret garden that's a lot of work
52:22corin yeah yeah yeah yeah yeah which one would you like to take this one
52:41first you have to eat the property crystal on top that will unveil the keyhole
52:50delicious crunchy I like this secret garden secret trout yeah so we've got the chow mushy I think
53:02that's perfect that's really soft mouthfeel still got body to it and the little tartar we have here as
53:07well lovely and fatty and you've got the salt coming through there where it's been cured that chow mushy set
53:13right oh that's banging okay so the trout loin you've poached us in butter yeah that's lovely and moist
53:20flaking away just like melts in your mouth that's sabi on is really rich but quite delicate is there
53:27anything you'd change about this if I was super super critical maybe a little bit more of pickled
53:31vegetables on it so what would you score it I think it's 10 I'm just gonna go 10 I'm gonna
53:38go 10
53:39yeah made you nervous definitely so where do we stand at the end of the fish course Tommy I think
53:48two chefs in particular I thought the dishes were really phenomenal the other two floors yeah I had
53:55issues with a couple of the dishes you guys are awesome honestly I feel it's felt like cooking with
54:01friends you know Wow it's a lot of bromance going on yeah yeah yeah exactly let's just go home what
54:09I
54:09would say is a all four chefs have had really good nods the brief over the two courses you know
54:15there'll be one chef is very disappointed Carl Corrin and John are currently on eight with Dan on seven
54:29chefs I've loved your storytelling there have been some really strong standout moments okay I'm gonna
54:35start with you Carl for your dish Bathsheba's bass the presentation referencing the lasers and the postal
54:42tube in particular I thought were reminiscent of the film before that was clever you mentioned the film was
54:48partially set in Kuala Lumpur but your dish did feel quite Japanese the sea bass was well cured it
54:54had a really good texture the avocado and wasabi puree was beautifully smooth I felt like a little
54:59bit more wasabi would have been good in there I think most of the elements really were quite well
55:04executed but I just like to feel a bit more depth John your dish fair to Danny I understood straight
55:13away the
55:13film was about a black cauldron but I thought a bit more theatrics on the past would have been good
55:17I
55:18don't think a cold set dish will have mass appeal however the bavoile was delicious so I think you will
55:25me round with that the dressing it was on the spicy side I'd say but I did really like it
55:30the coconut ash
55:31cracker was crispy and super tasty and the toasted seaweed emulsion was delicious thank you chef Dan for your dish
55:41an ode to Dobby I understood the story and it was a very sweet take on Dobby's final resting place
55:47I
55:48think the sauce was delicious the crab inside the milk bun was quite wet and that made the milk bun
55:54quite stodgy and almost sort of dumpling like but I really quite enjoyed that I think you know the fish
56:01wasn't cooked quite right and the scallop mousse was just too firm but for me the charcoal oil really
56:07overpowered the rest of the dish okay Corinne for your dish the secret garden I really liked the playful take
56:18away the
56:18croustard and then use the key to unlock into secret garden the croustard I felt the trout belly lacked a
56:24little bit of
56:25season a little bit of flavor I'd like that to be dressed up a bit more the chow mushy great
56:29texture and it was packed full of flavor I kind of agree with you maybe a few more pickled vegetables
56:34would have been nice on there I'm not always a fan of a water
56:37bath piece of trout but the process that you did meant the flavor and texture was just perfect
56:45so to the scores John I'm gonna give you a score of nine with that dish I think this potential
56:57for more
56:58drama at the past you've got room for theater sure Corrin giving you a score of nine I felt like
57:11I was eight years old it just drew you straight in
57:16okay Dan I'm giving you six and Carl I'm scoring you a seven and that means on 13 points unfortunately
57:36Dan you're going to be leaving us I know you've had the odd hiccup but your talent and your gift
57:42for storytelling are really really clear
57:44yeah absolutely yeah I think some of the things you try to achieve were really good this week I hope
57:48to see you again in the competition
57:50thank you well done you three we'll see you tomorrow thank you thank you
57:52well done chef well done chefs mate not so much real pleasure man
57:58yeah I really enjoyed it I'm disappointed but I'm up against some really strong chefs
58:04my eye is definitely still on the price I just got to make sure that I absolutely nail every single
58:10element
58:10and I'll cook these two no room for error yeah exactly
58:14all right mate you're up next let's try my dish and then decide if it's good enough or not
58:25if it's not let's go home yeah I'm just gonna run out the door I reckon
58:47you