- 2 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 oh come on Tom you know it's lights camera
00:18action watch out children that's not a banana that's a dynamite okay can we do
00:25it again a bit more it's South Wales versus West Wales good luck good luck see
00:37on the other side yeah John grew up in the Y Valley I'm just super proud to be here
00:41for Wales I told my four-year-old son that daddy's going off to do a cooking
00:45competition and he wished me good luck whilst Corin developed his love of
00:48cooking near the West Coast where he now runs his own place I'm here representing
00:54the people of McHuncliffe people come to my restaurant the whole team there my
00:58girlfriend my family they're all rooting for me so I want to do them proud they
01:01beat off stiff competition in the heats impressing veteran Tommy Banks with their
01:06bold flavors and creative Welsh links to our theme of British filmmaking he even
01:11gave Corrin a rare 10 out of 10. Me and John have been neck and neck all week you
01:16know there's not much between us at all they're now cooking to represent Wales in
01:20the banquet finale what's burning I'm hot bro Corrin came close last time he
01:27competed so he's now going all out but he's got a tough opponent in John who has
01:32his own Michelin star oh god once again they'll be scored out of 10 by our
01:40judging panel world-class chefs Tom Kerridge and Lorna McNeil just perfect
01:45flush new boy food lover Phil Wang and a guest from the British film industry this
01:52is the best night out in Cardiff ever today John and Corrin are going head-to-head
01:58for the chance to represent Wales at finals who will be the ultimate director of
02:02their dishes and bring that movie magic the pressure is definitely on you know
02:21John's got some incredible flavors for me to win I'll have to cook everything
02:24perfectly 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
02:35steam buns just because I would have loved to have given a bit more time
02:38proving and resting so if I get them on first thing I should have that John's
02:46also working on his main course with the Hoggett kebab I'm basically just working
02:51the Donner a little bit further I just felt the texture could have been a little bit
02:56more bouncy and also I've just added a little bit more aromatics into it I'm
03:00trying to make every little change I can at this point to just take the edge
03:06let's get my crew starts going to serve times get really crispy in the dehydrated
03:11stuff good morning chefs good morning any judging day yes
03:17Corrin you've been here before I've been here before you have not been here no
03:20you've got new pallets to please in the judges chamber it's your food you
03:27control how it goes out you control your time management okay yeah I wish you
03:32both all the luck in the world I really really do thank you for the canapé
03:38John's prepared candied beetroot with coriander root ginger and pumpkin seeds
03:44oh it's hot whilst Corrin's still on his main course preparing the guinea fowl
03:53so I'm getting my doughnut done now stout doughnut needs to aerate so I need to get
03:58done nice and early our judging panel is arriving headed up by Tom Kerridge as well as holding two
04:07Michelin stars for 14 years he's one of the very few chefs to win a place at our banquet twice
04:14Wales has got an incredible history in Great British menu of fantastic innovation and a
04:19celebration of wonderful ingredients so I'm really really looking forward to it I don't know what's
04:25coming I mean there's just titles there with no clue so I'm walking into this opening like a
04:30beautiful secret box and we'll see what comes out sauce up please joining him will be the only woman
04:36with 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 I
05:04was
05:04it Phil and now he's bringing his love of food to the chamber well I'm looking forward to LG SM
05:14which
05:14is lovely gooey salty mackerel especially interesting as the dessert choice and white red and I'm guessing
05:21rosé which is just three glasses of wine I mean it's a bold choice but I think it'll be effective
05:27I'm quite excited actually to be honest I always like feeding new people fills of Asian heritage so
05:34I think he might enjoy some of the flavors that I'm cooking with today John's mixing the spicy
05:41coconut and lime dressing for fish that blew Tommy's head off in the heats
05:48whilst Corinne's focusing on his celeriac roses bound with nori seaweed and flavored with teriyaki
05:54sauce crazy how like uncoordinated your hands are as soon as the camera gets on you oh let me tie
06:00a
06:01knot I can't hey bud hello sir how are you darling I'm all right more importantly how are you I've
06:08had a
06:08magnificent oh my a magnificent week Wales just flying the flag high just beautiful use of Welsh
06:15produce Tommy said on several occasions this could be a banquet worthy dish what about nerves in the
06:21kitchen though they're not going to buckle under the pressure they're not going to buckle under the
06:24pressure there's quite a lot of complexity to these dishes so time management is going to be incredibly
06:29important you're sat here exuding positive energy so I am absolutely proper looking forward to today good I
06:36mean sometimes I do that and it doesn't work but in the kitchen they're head down working on fish
06:45with the crab bavoie and corin's trout oh Tom good morning Laura good morning Phil Phil
06:57Wang 6'1 Aquarius lovely to meet you you had a good week fabulous week yeah being a touring comedian
07:04in UK I've eaten all over the place as many meal deals at garages that you've had a late night
07:10yeah
07:10yeah well it sounds like Wales has been a fantastic week really really good connection to the brief
07:19fantastic food so I think we're in for a real treat today lucky for us to swoop in at the
07:25end and just enjoy
07:26the fruits yes eerily quiet in here in it indeed flatbread for John's main proving he pours apple cider
07:42and elderflower vinegar jelly on the crab bavoie I must say you look fantastic today thank you
07:49Corinne I'm feeling pretty fly it's honestly said yeah I've come to talk to you about the canapes we
07:54need them to be sharp we need them to be bite-sized we need them to be elegant just like
07:59you made them at
07:59the beginning of the week um was that an egg yeah canapes canapes canapes and you're getting on with the
08:10larger tasks right indeed yeah all right see you soon thank you arriving to help judge is an award-winning
08:18director and ambassador for film kumri who had a global hit with her film the swimmers it's Swansea Sally
08:25El Hosani good morning hello Sally Phil good to meet you nice to meet you nice to meet you hello
08:34I'm a big fan of the show so many of you are welcome are you a big fan of food
08:39Sally that's the question
08:40I am you grew up in Wales you know the kind of Welsh culture of food what you're looking for
08:45yeah my
08:46nan actually worked in Swansea market and as a child I used to go there and we'd eat cockles with
08:51a little
08:51toothpick in the market my nan was an incredible cook and I learned a lot of my cooking skills from
08:57her you directed the swimmers I did place on a true story about two Syrian sisters who escaped the war
09:02and one of them ends up swimming in the Olympics yeah an incredible true story I mean that's the
09:08thing is that it's not that I go out looking for true stories but when you hear them you know
09:12they get
09:13under your skin that authenticity just inspires me and makes me want to tell it which is great with
09:18the dishes today because you know this is all about storytelling yeah they're directors yeah
09:23absolutely they're nearly ready for action on their culinary short film the canopy how you looking
09:30John yeah I'm gonna play in like two three minutes was that an egg that wasn't it John's pickled kohlrabi
09:41in
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 know the hand
10:12I'm good mate sure okay yeah I'll do mushroom caramel you're due at the pass now then shaved truffle and
10:23the doughnuts are ready to service please hold on game on thank you thank you so much thank you oh
10:40that is dainty and 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 in waves there's like a floral taste as well yeah a little bit elderflower in there
11:06keeps giving lots of different things doesn't it yeah it goes on time for corin's lobster doughnut
11:12with a cured trout version for Tom big flavors but very light as well yeah slightly monotone only
11:26because I think we had that first it was a lot more gentle than the first one yes yeah it's
11:31like a warm
11:32rounding hug as opposed to like an exciting fairground ride of flavors like Tom yeah but the one that
11:40excited me the most was this one agreed it's really unique cut the side I think wow I like them
11:47both
11:47equally in different ways John takes the canopy hey looking John think okay I still require a lot to do
11:58me too mate 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
12:38in fish guard as the celeriac roses poach he mixes hazelnuts nori sesame seeds and
12:45nutritional yeast with his wild rice for the furikake
12:51mm-hmm that's good hey corin hey how you doing chef yeah looking all right right now touch wood
12:58under milk wood hey hey you got an eight for this yeah what was Tommy's feedback he would have liked
13:04a
13:04few more crunchy bits on it so I'm adding some puff wild rice to furikake lovely I'm also going to
13:09add a
13:09little bit more shiitake mushroom and I'm going to season my broth with a tarragon vinegar oh you want
13:13a bit more acidity you want a little bit more didn't he what's the score we want oh we want
13:17a
13:17nine we want a nine don't we want a ten all right we'll go ten don't be shy okay once
13:23again he's used a
13:24barbecue turnip to add a charred depth to his celeriac broth the roses are to represent the moon over the
13:33sea surrounded by dark countryside in the opening scene of under milk wood the film was originally a
13:42radio play I was written for voices it involves all the local characters in a fictitious village
13:49which spelt backwards I don't know if I'm allowed to say this on telly it's bugger all
13:58okay Corinne you have five minutes to the past 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
14:12Corinne covers his celeriac puree with a larger portion of teriyaki shiitakes what you need bud
14:19talk slices around the rows if that's okay yeah everything behaving itself everything's
14:24better than it ever has been oh well be a truffle going on this one today how's that broth tasting
14:31nice yeah the tarragon vinegar is just giving it a real lift all right John hey too yes please thank
14:38you chef yep yep yep yep service please thank you very much so obviously you mentioned voices there and
14:49one of the most incredible voices I suppose in British acting history is Richard Burton well he
14:55was a huge fan of Dylan Thomas so the film exists because it was his passion project Tom what's the
15:01voice like deep baritone rich can you it's very similar to mine to begin at the beginning oh that's him
15:13he doesn't like it he doesn't like it moonless night in the small town starless and bible black the
15:20cobble streets silent and the hunched quarters and rabbits wood limping invisible down to the slow black
15:26so that was quite an entrance wasn't it incredible yeah very atmospheric so let me oh look at that look
15:33at
15:33these I like the moss as well in the bowls smells incredible doesn't it smells wonderful
15:37mm-hmm seems to be prodding yours around I think everything's cooked nicely in it and I like the
15:50textures I I just don't think I'm enjoying it that much to be honest with you I really like the
15:57solaric I think it's really earthy and rich the tea it smells so wonderful but the flavor doesn't
16:03quite deliver on that see I'm the other way around I love the tea whereas I found it itself a
16:10little
16:10bit gritty I really like mine here we've got this beautiful kind of solariac rose it's layered with
16:16flavors and the tea the lovage that comes through the undertones everything in the seaweed maybe a touch
16:23under seasoned the drama of the presentation as well reminded me of the film it's atmospheric and
16:28poetic it's transported me to somewhere else I feel like doors I feel like I'm in Wales somewhere that's
16:35a good dish this John's next after checking the hoggett sausage for the main course he's on to the
16:46saute sauce for his starter very good it's called lgsm lesbians and gays support the miners inspired by
16:56pride which tells of the lesbian and gay community fundraising for wealth striking miners the dish
17:04showcases at the colliding of two very different worlds it's coconut smoked mataki hazelnut satay sauce
17:10sweet and sour pickled some edges aerated coconut hazelnut and sourdough bread miso sauce garnished
17:17with black truffle and spice a lot of ingredients a lot of flavors what did you score for this I
17:24believe
17:24even ate he was looking for a little bit more texture I've got some buckwheat and some golden
17:28linseed here which I'm just gonna toast off I've toasted off some seaweed I've used all the truffle trim as
17:32well so I'm basically just gonna season that up make it a little bit more crunchy so I'm just cooking
17:41the mushrooms to get like a nice even caramelization basically then gonna smoke them Sally in the swimmers
17:50because there's naturally a lot of water scenes that must be a real challenge to film yeah we filmed
17:55um a lot of the open water scenes in in the sea the camera and myself were in a small
18:01dinghy attached to
18:02the real action dinghy with the actors in and it was very emotional actually because I'd cast a lot of
18:08people who were refugees and who'd taken that journey themselves and so they were acting something they'd
18:13already done John's using the pulp leftover from making coconut cream to flavor the smoke for his
18:21mushrooms John you have six minutes chef yes chef in the heat his coconut sauce got too hot and couldn't
18:30hold in a foam as a temperature on that secondary sauce it's good yeah hold it yeah he adds the
18:37crunchier
18:37seeds and quinoa mix to the maitakes then his 15 ingredient Thai larve spice blend feeling very
18:46Southeast Asian this I'm excited very much four minutes chef yes chef first is going to be the
18:53satay sauce in the bottom and then mushroom next wild garlic and fermented chili and pickled shimeji's are next
19:04ah minus like while it's holding waiver and it's all covered with truffle service piece it's delivered to
19:20Biddy Bragg's song from the film look at that rainbow dust wow we know which part of the story
19:37that is flamboyant miners well it's certainly a collision I feel like it does not a good thing for
19:55you right now I'm not entirely sure if I absolutely love it or I don't I don't think the coconut
20:02quite
20:02works I think that that's the kind of floralness that I'm that's confusing it slightly but in
20:07terms of the storytelling the glitters lovely yeah I feel that's a lot of fun to sprinkle on it is
20:12reflective of the miners and the LGBTQ community coming together but I'm not entirely sure that it
20:19a hundred percent works I like the heat I think maybe people have slightly less saty sauce the
20:25texture the puffed quinoa there was nice it gave good crunch to it the meatiness of the matakis I think
20:31that's the thing that bothers me the most about the dish the mataki mmm it's like this I don't know
20:36mushroom mattress surrounded by all sorts of bits and bobs that are tasty and crunchy I think you're
20:42right Lauren I think there's too much of the satay that kind of makes it a bit gloopy yeah but
20:46the sauce
20:46tastes lush it does taste very see that's the thing we're talking about all things that are actually
20:50really nice and lovely but they haven't quite become friends yet I don't think yeah this is still the start
20:55of
20:55the movie yeah yeah and just like that work your fish calls Corrin just like that Corrin's making
21:05chow and mushy a set custard that must have a silky texture it's been the downfall of many chefs on
21:12the show because there's no room for error six minute timer so next up we have the secret garden
21:19chow and mushy served with cured bottom loin of trout pickled shallots pickled sea vegetables and a
21:29champagne veluté top line of trout cooked in a clarified butter with a champagne and brown butter
21:34sabayon based on the secret garden many of the garden scenes were filmed at the world-famous Conway
21:40botanical gardens set across 80 acres of rich and abundant greenery you've got a nine I've made a few
21:47little adjustments just tiny ones in terms of like seasonings and more pickled vegetables and the
21:53crew start I'm gonna season it with a little bit of pickled jalapeno vinegar I've got my two champagne
22:00sauces that need getting on all systems go now the cured trout bottom loin is finished with olive oil
22:09and the belly is mixed with broccoli stems whilst he prepares the top loin I'm just trying to time it
22:17right before I start cooking the trout I don't want it to be cooked too soon I'm just trying to
22:21keep
22:21myself calm I love the way we're using both parts of the trout like the bottom loin of it being
22:28cured and
22:28then the top of it being cooked in clarified butter I'm excited about the champagne elements they've used
22:34every part of the champagne yeah the crustards are filled with the trout belly and broccoli puree okay
22:48Corinne six minutes time I'd love your fish to be at the pass please yes Andy some of the puree
22:55also goes
22:56on the chawan mushy along with pickled shallots and verbena leaves what was the chawan mushy kind
23:02of like a warm panna cotta it's probably the best way of kind of describing Laura just did a face
23:08fishy kind of like warm fish you don't like custard I've had some that are not nice I've had some
23:14that
23:14very nice how are those crew stars probably and crispy they're finished with crispy leeks the cured bottom
23:25loin goes on the chawan mushy oh it's quite hot yeah elderflower ketchup and pickled elderflowers go on
23:38the water bath top loin straight on top yeah one on each please then it's the champagne saboyang last
23:49minute chef yes Andy coming up in one minute a lighter champagne sauce is added to the chawan mushy along
23:57with flowers from Corrin's garden thank you very much okay service yeah
24:10thanks one second please one second please thank you thank you very much
24:23thanks
24:27to enjoy your dish please find the key to the secret garden the entrance is hidden under the
24:32crusade we're all good entrances are first a that crusade is delicious yeah the trout flavor really
24:49comes through in that great crunch to as well yeah I'm not a big fan of chawan mushy I've got
25:01to be honest
25:01but in this case it sits quite nicely with it I love that that chawan mushy is the nice thing
25:07I've had
25:07today it's so rich and tasty and like umami and deep yeah it's not too far cooked it's not under
25:14it's just
25:14perfect yeah I like the pickled shallots that kind of slight sharpness and freshness the trout in the
25:20other dish as well is perfectly cooked all three are very different as well which is all quite interesting I
25:25mean I suppose the only thing that I would say if this was at a banquet trying to do 80
25:31of these
25:32dishes all of those little elements but that doesn't mean to say that right now in this moment that this
25:38dish
25:38is beautiful
25:45are you looking John think in control dare I say it
25:51John's making fair d'ardaini a crab and coconut bavoie apple cider and elderflower vinegar jelly
25:58dressed white crab pickled green apple and a coconut ash cracker fair d'ardaini based on Disney film the
26:06black cauldron 1985 the story draws directly from the legend of the fair d'ardaini the cauldron of
26:13rebirth which became the inspiration for the film's magical black cauldron my crab has been replaced with
26:20celeriac the crab of the land have you ever seen the celeriac walk you sideways so chef you've got a
26:27nine for this dish yes very happy with that we did want a bit more theater both Tommy and I
26:31wanted
26:31more theater from yeah I really believe in the dish I really like it and I'm not changing anything in
26:38terms of like the cooking yes want to nail that again and then I'm just gonna add some dry ice
26:42to
26:42the theater because of Tom's shellfish allergy John's replacing the white crab with celeriac and
26:49enoki mushrooms this has got a sort of like bow crab appearance to it he mixes both toppings with
26:58pickled green apple and the spicy coconut and lime dressing as Phil finds out how Sally recreated a
27:04missile attack a yusra's in the swimming pool and a shell flies in yeah through the roof and into the
27:12water so we had a real bomb that we dropped in to the water but then we had to replace
27:19it in visual
27:19effects to be a fake when and doing visual effects with water is really complicated because of all the
27:24bubbles that come off and so an incredible team that was mainly British but it's a life the UK really
27:30are top of their game yeah the coconut ash crackers aren't frying as cleanly today I think the batter
27:41was too thin but I have enough for this I just wanted to make a few more so I could
27:46make sure I got
27:47ultra beautiful ones you've got six minutes to the past John yeah he builds the bavoise with the
27:55reddressed crab and Tom's celeriac on top of the apple cider and elderflower vinegar jelly then a
28:01generous layer of caviar seasoned with Welsh seaweed and long pepper Corinne yes chef can I get you on
28:09typing yeah of course so basically all the crevices yep toasted seaweed and chilli emulsion fills the
28:17crackers it's like a maze isn't it yeah I'm glad he's given me the easier job
28:25the bavoise are finished with elderflower vinegar gel a listen flowers and fennel fronds you need a few
28:33extra seconds so he can get all four crackers pipes maybe like another minute give you one more extra
28:38minute more elderflower gel and the dish is served service please
28:54careful guys thank you very much oh what's in the box what's in the box oh that's beautiful
29:19it is quite light and elegant but there's a bit too much of the elderflower vinegar I feel like
29:25it's taken over the whole thing and when you're not really getting the flavor of the crab bavoise
29:30and the bath was actually a little bit grainy as well there's so many lovely flavors in there I think
29:35coconut works really nicely there but yeah I think overall there's just too much vinegar this is
29:41kind of sour and tangy no matter where you go I think the seaweed caviar is lovely though and I
29:47quite
29:47enjoyed you know the the crunch yeah very very crunchy got a lot of texture to it you've got a
29:53nice
29:53warmth and heat coming through from it and the drama of it all as well in terms of fulfilling the
29:58brief is
29:59there I think the cracker looks fantastic I think it's a brilliant addition but there's way too much spice way
30:06too much acidity it just
30:08doesn't sit really well with this dish it is like a mouthful of chili powder just right at the end
30:12there yeah yeah
30:22we're coming to the main course Corinne's guinea fowl breasts go into the water bath and the thighs are on
30:29the barbecue
30:30how you getting on John good I think just don't want to stitch myself on my dessert you know yeah
30:35exactly
30:39just making the carrot and sea buckthorn sorbet now get that churning
30:47hello lovely judges hey mate hey thank you today we've just been perked up by spice and vinegar have
30:56you had anything delicious neither chef is playing it safe there's a couple of dishes though where this
31:00is kind of like rainbow cacophony of ingredients come together and they really do work some are not quite
31:07hitting the mark Lorna that's the kind of tightrope these chefs are walking I've had one dish that I really
31:12liked but
31:13other 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 also a delicacy though and a gentleness
31:22what is it 60 million households watched your swimmers film 47 number one in 47 countries you know about this
31:29yeah 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
31:48Corinne'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 I'm pushing very hard yes tasting tasting check in
32:22check in I'm gonna let you get on with it because I know you both got bags of work to
32:25do go run run run
32:26light the wind please how's it looking Corey it's looking really good mate
32:36no this is pané for the sweetbreads
32:40the sweetbreads have already been soaked in coconut milk for 24 hours poached and are now
32:46being coated ready for frying okay so our first main course is called lights up and it's welsh hogget
32:53thai curried kebab hogget chops lamb sweetbread nuggets some tam slaw and honey pickled chilli
33:00dropping fruit pods and it's celebrating seminal welsh film human traffic that follows a group of
33:07friends in cardiff as they partake in a weekend of pubs clubs and parties the chef does a take on
33:14an
33:14after club feast they had me up kebab yeah he's also got his jungle curry chili garlic and coconut
33:23and sour cherry and fermented chili sauces what did you score uh eight eight and what was tommy's
33:32feedback for you darling just need to sharpen it all up your sweetbreads were a bit chewy yes what
33:37have you done about that i have not overcooked them
33:43in true john style the slaw is a celebration of both british and thai ingredients
33:50john do you need anything right now i'm just a bit up against it i can give you a hand
33:55if you want me
33:55nah it's all right just gotta push cool i've seen the movie oh yeah oh it's brilliant isn't it yeah
34:02it's
34:02all about clubbing culture 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 no problem
34:17i'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 basically a 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 pickled 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 that's what i was going for
35:13he 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 past now chef what do you want an extra minute and a half two minutes
35:26extra minute corin you mind grabbing the salad yeah mate
35:33the glazed sweetbreads are dusted with the 15 spice powder that's it
35:48service please
35:56okay 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
36:16dictates i know it's fiery but good
36:24the honey pickled chili fruit pods oh that's what these are yeah that's spicy i know that's what
36:31just took the root 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 lamb's cooked deliciously every element of it so
36:48accomplished isn't it the presentation you really feel the whole time that you're out on a night
36:51out you'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
37:01those curry sauces have their own right and their own balance and their own flavor is it
37:06special enough for a banquet i think definitely yeah it's just so full of flavor so delicious
37:10it's so fun if i think of great british menu banquets something magically special and this
37:17although all the flavor profiles are there all the cooking skills are there
37:21does it just feel a little bit like we should be sat in the back of a taxi i'm not
37:26going home yet
37:33corin's turn he's juggling a coconut ice cream for dessert
37:37alongside celeriac fondants and the rendering of his guinea fowl for maine
37:45rungano 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
37:57celeriac puree and a fried steamed bun celebrating rungano nioni a welsh zambian director who won best
38:03director at can 2024 for her film becoming a guinea fowl corin is glazing with a welsh zambian honey
38:11he found at his local farmer's 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 10
38:21so tight we 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
38:31oh 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
39:01this is the best night out in cardiff ever
39:06the guinea fowl drumsticks are seasoned with piri piri sauce
39:11i actually didn't do this in the week but i think a little bit of nutmeg and lime on this
39:15can really lift it
39:19the celeriac fondants and puree are ready to go followed by the courgette puree what do you need
39:26bro if you just pick the nicest one of these yeah and stick the uh little darts on through it
39:31thank
39:32very much
39:35barbecue courgettes are next all right karen my love you've got five minutes yep i'll be up very sharpish
39:42how's that guinea fowl resting until the last minute
39:53nice cook thank you man happy happy with it karen very happy
39:57very happy indeed just making sure to trim any fatty bit because i feel like that is where i went
40:04a
40:11week
40:11smell of that first 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
40:30all right karen wow oh come on everybody
40:38wait wait where are you going with my buns 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 are you still here
41:15i 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 the
41:37nasturtian flowers and the courgettes were quite a subtle flavor it maybe wasn't quite as exciting as
41:43the last main that we had i think the let down slightly it's the garnish it all feels a 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 i
41:58completely 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 exciting sauce
42:05for the extra bit for the bun and stuff like that i think it could help bring everything together
42:09i 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
42:30all right chef so you have six minutes to bring your pre-desserts to the past both at the same
42:35time
42:35probably next year i've got tweels in for six minutes or five minutes now john's making not so
42:42tropical celebrating jurassic world rebirth from director gareth edwards the tweels will go on top
42:48of the sea buckthorn and carrot sorbet he made earlier i've been super happy with food that's left
42:55this kitchen so far so i'm going to keep trying to do the same corin's made an olive oil mousse
43:02for
43:03rocket man which celebrates taron edgerton's portrayal of elton john it will go with a pistachio
43:09tofu and white chocolate ganache and lemon curd yeah you're still looking good john
43:23yeah corin's onto the mousse and john's adding fur oil one minute to the past please yeah i might
43:31need another minute he needs a whole minute is that all right for you it's fine mate i'm good yeah
43:37rocket man is finished with lemon meringue
43:42it's fine you got hands for a minute just to help me put these wheels on on yep you're into
43:49that extra
43:50minute
44:03okay service
44:06thank you very much
44:19oh
44:23first they're trying the white chocolate and tofu ganache in corin's rocket man
44:33when you read tofu and white chocolate ganache you go mama what's this going to be and yeah
44:39it's fantastic yeah i've never had anything like it before it's absolutely delicious i love it
44:46there are little sharp lemony bits that come through the different layers so every spoonful
44:50is 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
45:09the 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 like it do you know what it's so brave i i
45:20have to
45:21highly commend these two chefs for the way that they're cooking the colors are really bright and
45:25uh impressive in this one it's fun to look at we have to lift up lift off lift off whichever
45:32one we
45:33think is the best houston we have a ganache
45:44it's the final course dessert
45:49corin's adding color to his liquid gold coconut blossom caramel sauce
45:55let's know more about we're not here to be shy are we
46:01it's a banquet
46:05so just strained off my comfy strawberries i've had a little bit longer today to get them going 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
46:33bavoie fermented rice ice cream toasted rice meringue shards strawberry compote
46:38comfy strawberries white cardamom and pickled rose liquor consomme and frozen coconut snow
46:44and this is a take on a line from the film face as white as snow lips as red as
46:51blood and heart
46:52as strong as a rose what did you get for this a seven seven seven uh so i'll be looking
46:58to improve
46:59on that there was an issue with the setting of the bavoie it was a too hard set yeah so
47:02i've dropped a
47:03couple of grams of uh gelatin on that meringue i'm gonna knock down the portion size i'm actually gonna
47:09knock up the portion size of the ice cream just getting the balance right
47:17corin's meanwhile making a shiso vinegar syrup to flavor an italian meringue which will go
47:23with his rum soaked miso muffins and coconut ice cream like john's starter his dessert stands for
47:29lesbians and gays support the miners and is inspired by the film pride this did it for you didn't it
47:37this
47:37was my 10. i'm assuming there are no changes i've made a slight change actually oh you have
47:41the ice cream was slipping off it was just a bit unstable i want it to resemble mine but not
47:47fall
47:47down like mine yeah so what have you done serving the ice cream on the side and you can control
47:51how
47:52much that comes out that's good idea how are you looking john did your hand with anything i'm pushing
47:59a little bit just to get things set i can go first on this if you want sorry if you
48:03if you're happy i'll
48:04go first on this can you go first do you want me to yeah i mean i could do with
48:07the 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 need one thank
48:22you
48:29okay john you've got six minutes to the past chef i'm actually uh falling a little bit behind so corin
48:35is kindly offered to go first oh you swapped yes because you were good to go oh look at that
48:42one last
48:43gentlemanly chefy act well then you have six minutes no problem
48:51after being dried out and given a hint of smoky flavor the miso muffins are soaked in rum syrup
48:59they're served in coal boxes with the meringue on top
49:03do you need anything chef do you want to take the sauce out give it a little
49:06twizzle with a spoon yep how much do you want chef too much no it's fine never too much
49:14the liquid gold caramel sauce gets a bit more bling
49:24after toasting the meringue with an ember thank you
49:57good energy coming into the room wouldn't it we've had a real boogie this week
50:01boogie yeah i don't think love that liquid gold yeah so pretty
50:13it's a sexy sticky toilet pudding isn't it it's clever and simple all at the same time
50:19the ice cream is magic i had the ice cream on its own and i thought well yeah it's a
50:24bit sour and it's
50:25not quite but then the moment you put it together with the the sweetness of that caramel sauce and the
50:31the muffin and the meringue just delicious this slight smokiness and the rum in there is great as
50:37well i think that's really nice best meringue i've ever had in my life honestly i'm used to meringue
50:41being you know crispy and hard but it works so nicely soft also the gold in that sauce set against
50:48the kind of earthy pudding and bowl i think sticks to the brief beautifully yeah you really feel the kind
50:55of two worlds unifying here what a special little pudding that is that's it coconut blossom caramel
51:01sauce is the way forward as long as it's sprinkled with gold you're not a simple taste aren't you john
51:12gonna 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 yeah you've got quite a long time you've
51:33got 16 minutes left you're gonna come a bit early yeah i think everything is set nicely now so how's
51:39that
51:39bavoie can i have a look happy it's got like a nice softness to it now so i think i'm
51:45in a happier place
51:48the white coconut and cardamom bavoie gets a red topping of strawberries in a compote and confit
51:55along with some verbena leaves toasted rice meringue shard i wonder how sweet they'll be
52:01if it'll just be a nice kind of toasty note i do quite like cardamom being used in dessert if
52:07it's used sparingly the amazake fermented rice ice cream is topped with meringue shards do you mind just
52:16going on some shards
52:22got a beautiful wobble to it look
52:31okay long last time service please guys
52:49let's get a look at that
52:50skin as white as snow lips as red as blood heart as strong as a rose
52:54there's not even anything written on there it's just lawn 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 it's
53:15toasty rice clever pastry techniques but it's it's not a banquet worthy winning dish it's got flavors that
53:23work classically it's quite safe i think yeah i think the flavors are harmonious but i think it's
53:30a bit sloppy yes the meringue is a bit sweet and not adding too much yeah and i'm sure about
53:36the
53:36coconut and cardamom bavoie yeah it is a bit too savory in a way that didn't quite play off the
53:42other
53:42flavors it seems nice yeah all the colors are there there's no white colors of 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 think i've had a day since i've been judging like that every flavor every profile you've both
54:57been incredibly brave chefs it was just brilliant i want to know though who cooked lgsm the dessert yeah
55:05that was me it was like sticky toffee pudding on steroids and that cold charred meringue was
55:10wonderful i just thought it was absolutely delicious dish thank you very much who cooked
55:14lights up i thought it was amazing the explosion of flavors all the different sauces the perfectly
55:20cooked hoggett i mean it was really really delicious so well done and who cooked the kohlrabi
55:26canapé that's me well what can i say except thank you for putting that in my mouth
55:32and who cooked rocket man that was me that got top scores from all of us i mean i could
55:38have eaten
55:38double the amount you served thank you very much look we're not going to make you wait any longer
55:43andy has got the scores
55:47the winner for wales and 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
56:21no well done well done yeah massive commiserations john and as you know i thought your main course was
56:27incredible i gave it a 10. the kohlrabi canapé also i should say got full marks from all of us
56:32oh amazing sally thank you so much for coming if you had a great day it's been amazing i've really
56:37loved all the dishes today and how you told the story of film in wales you know it felt very
56:41modern
56:42and exciting john commiserations corin congratulations on a brilliant win thank you guys thank you well done
56:54oh yeah super super super happy the unbelievable standard of cooking in that kitchen this week
57:03i genuinely didn't know what was going to happen right until the end it's been totally amazing
57:09cooking for judging day um just to be able to try and correct some of the errors from earlier in
57:15the
57:15week work on the stuff that chef tommy talked to me about um i really think that i made those
57:19amendments
57:20and actually listened to the feedback i think i got some full marks for some people so like
57:23you know i can hold my head up high with that interesting fascinating cooking from two very
57:28good chefs this is really is what great british menu is about when the two chefs really do ask
57:33questions of what you think is the standard of of great cooking so corin just edged starter there
57:39didn't he and one fish with that beautiful course with the trout three ways so elegant yeah and then
57:45john came back with that incredible main course i mean it was super exciting beautiful cookery from
57:50john but corin that dessert super clever cookery it was simple and it was clean with the story of
57:58that film running straight through the middle of it with that torched charred mallow a worthy winner
58:04i think he's going to go great guns at finals week we'll see buzzing for you thank you very much
58:10thank you it's been a pleasure all week yeah i mean it's been brilliant how you feeling yeah good
58:15i welled up in there because i'm obviously happy and then i was like i've got to do it all
58:20over again
58:21well mate congratulations cheers mate thank you very much do it for whales get one of those dishes to
58:25the banquet definitely
58:52thank you
Comments