Great British Menu Season 21 Episode 15

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Transcript

00:00I am Filius Gluteus Maximus, husband to split hollandaise, and I will have my meringue in this life or the

00:08next.

00:10We have two great champions battling it out in the arena, and what they do in this life will echo

00:16for eternity.

00:18Are you not entertained, Lana?

00:21This week, the two top chefs competing for the North East are Cal and Jamie.

00:26Which one will make it to finals?

00:28This promises to be an epic battle.

00:46Here we are. Yeah, how do you feel? Excited. Yeah, big day.

00:50Do it for the North East? Do it for the North East in Yorkshire. That's it.

00:54Third time returning, Chef Cal is well-matched with rival Jamie, owning Pine, a Michelin-starred restaurant in the wilds

01:02of Northumbria.

01:03And?

01:04Whilst Jamie is head chef at Mies in Yorkshire, gaining his own Michelin-starred just seven months after the restaurant

01:10opened its doors.

01:12How long on that sauce, Sarah?

01:13Both seconds.

01:14They both have menus as ambitious as the films they celebrate, from Hollywood blockbusters like Alien to award-winning British

01:22masterpieces, The Full Monty, Kez and Calendar Girls.

01:26We're doing the same dish, aren't we?

01:28I tend to score.

01:29They've already been scored out of ten by mentor chef Paul Ainsworth.

01:33The guinea-fowl valentine, hats off, was a masterclass.

01:38Cal was consistent, scoring nines and tens across the board.

01:41Damn.

01:42But did come a little unstuck with his dessert, scoring an eight.

01:46Almost too thin. You got time to go again?

01:48Nah.

01:49Judgment is here. It's been a while since the North East have got one to the banquet. I hope I'm

01:53the person to do it.

01:55Jamie started off scoring sevens for his starter and fish.

01:59I feel you could have made something delicious, like a nice bread.

02:02But he hit the big time when his main course scored ten, quickly followed by his dessert and a nine

02:08pushing him just three points behind Cal.

02:11It means a lot for me to get through on my first time. Obviously, I want to win.

02:15Today's winner will have the highest total after the menus are scored by chefs Tom and Lorna and new judge

02:21Phil Wang,

02:22as well as a guest responsible for writing some much-loved British movies.

02:28Good morning, chefs.

02:30Morning.

02:30Welcome to Judge's Day. Ready to share your brilliance with these judges?

02:35Yep.

02:35How about you, Cal? Third time?

02:36Third time as a charm, I hope.

02:38So, the slate is wiped completely clean. All of your brilliant schools from the week have gone.

02:43Today moves very fast, Jamie. You know that, Cal.

02:46It does.

02:46So make sure you get your larger tasks on as early as possible.

02:50Let's have a blockbuster day today. I'm really, really excited. I'll see you in a minute.

02:56Thanks, Andy.

02:59First job is just getting the guinea pal sausage on, and then after that, you get started on the shallot

03:04puree for the potato.

03:06I'm first up on starters.

03:09To beat Jamie today, I just have to cook my food the way I know it can be cooked.

03:14I come for nines and tens, and I expect to get them.

03:17Whilst Cal cracks on with his guinea-fowl sausages, Jamie's working on a new addition for his starter.

03:24So it's going to be nice, crusty, white-reds glaze in a sunflower seed miso.

03:31In a sort of tear-and-share format, for the middle of the table.

03:35I think it'll take a lot to beat Cal. He's a very good chef, but I'm going to give it

03:39everything I've got.

03:40Next, it's straight on to his main course prep.

03:43This is the salt-aged ducks. I'm just going to score with a razor blade and a blowtorch, just to

03:49render the fat down.

03:54Our head judge is Tom Kerridge, a don of British cuisine, whose restaurant empire includes the only UK pub with

04:01two Michelin stars.

04:02He's also the only chef to have twice cooked the main course in this competition.

04:07The North East has some of the finest ingredients for these chefs to choose from,

04:11so I'm looking for a proper celebration of great ingredients from up north.

04:15So nougat de l'Ease, a chocolate and ale cake with a dessert beer.

04:20Just in case you haven't had enough food and booze.

04:23I give Tom a ten, and the food's not bad either.

04:27Joining Tom in the chamber is our brand-new judge, enthusiastic eater and stand-up comedian, Phil Wang.

04:34Ooh!

04:36Also taking a seat at the judging table, one of our first champion of champions

04:40and the only woman to hold a Michelin star in Scotland...

04:44OK, Altsman, you ready, please, Dave?

04:46...Lorna McNee.

04:47The guys in there today are going to be feeling really stressed, I'm pretty sure,

04:50but they're going to be full of that eagerness to try to want to get to that next stage.

04:55I've got celeria cooking in the oven, because that takes about an hour to salt-bake.

04:59I've got shallots rendering for the starter, because they take at least two hours,

05:02and then I'm going to work on the roulade next and then fish after that.

05:06Bringing the bread together for the sunflower bread.

05:08Got the soup working.

05:11Things like bread take a long time.

05:12To get the flavour I want in this soup needs to be cooked down quite slowly and caramelised nicely.

05:17You've got a cling film, Cal?

05:19Er, possibly.

05:21Next for Cal, the guinea fowl for his main course.

05:24Yeah, biggest job of the day.

05:26You've got to de-skin the bird, you've got to flatten out the breast meat,

05:30you've got to make two different types of farce,

05:33you've got to stuff some morels with that farce,

05:35make a ballantyne, roll the farce and truffle,

05:38er, then cook it.

05:41Good morning!

05:42Look at that, chef.

05:43Look at that.

05:44All foamy and delicious and delightful.

05:47A bit like my week.

05:48Oh, really?

05:49It's been a very high-scoring week for both of these chefs.

05:52For Paul to be giving out high scores, there must be some good cooking.

05:55So what leaps out at you? Anything?

05:57Yeah, well, talking of leaping out alien,

06:00I mean, now as a dessert, what more could you want?

06:03Also, the full Monty.

06:04Oh, yes.

06:05What a movie.

06:06There's subtle connection, there's hilarious, massive stories being told.

06:10I know we all like showmanship and we all like the connection to the brief,

06:14but for me and Lorna as the two chefs out in that room,

06:16we just love the technique, we love the celebration of great cooking.

06:20Two magnificent technicians,

06:23two really skilful, experienced, talented chefs

06:26working at the top of their game, that's what I'm going to say.

06:30All right.

06:31I think it's going to be very tight.

06:32I cannot wait.

06:34Now we're over halfway through, remember, Tom and I have a wild card,

06:39which will decide at the end of the heats,

06:41should a losing chef cook a course that we want to see again in the finals.

06:48Jamie, how are we getting on, mate?

06:50Yeah, good, mate.

06:51Really good, I hope.

06:52Time will tell, won't it?

06:55What jobs have you got on first?

06:57So I've got a bread working, my monkfish is curing,

07:02faggot mix is coming together nicely.

07:04Anything you're worried about?

07:05Well, I'm going to go for a beer at the end of this day, to be honest.

07:09I am already a little bit on the edge of my seat with these two chefs.

07:13It's going to be neck and neck, as it's been with them both all week.

07:17They are so evenly matched.

07:18They are both passionate, inspired, and really, really want this.

07:26Morning, Tom.

07:27Good morning, how are we?

07:29Yeah, good.

07:30Excited?

07:31You are excited, or was that a question?

07:34Both. I'm excited. Are you excited?

07:36I'm excited. I've had a good chat with Andy,

07:39and it sounds like it's been an amazing week.

07:42Can't wait.

07:43And, of course, our theme being movies,

07:44the North East has produced a lot of stars in that field,

07:47so, you know, hoping to see that same level of drama and spectacle

07:50come across in the dishes.

07:53Just getting the farce mix on now, and then I'll be all good.

07:57Carol then pipes a truffle farce into morel mushrooms

08:00before rolling in the second farce filling for his main course.

08:06Jamie's finessing a key element for his starter.

08:09This is just the squash soup,

08:12and then I'll pour this over this lemon verbena that I've bruised,

08:15so it's steep.

08:17Next, Jamie works on the sunflower heart, or choke,

08:21a stand-out ingredient Paul loved.

08:23He said he really liked the texture of them,

08:25so I'm going to go bigger pieces,

08:26so it really eats nicely with the ice cream.

08:30Lovely. Looking nice and industrious and busy.

08:32So, our guest judge today is the award-winning screenwriter,

08:37the amazing Frank Cottrell Boyce.

08:39And I believe he's quite peckish.

08:42Perfect. Perfect.

08:43So, make it good, make it wonderful.

08:46The judges can't wait, and neither can I.

08:48All right, guys, come on, let's do it.

08:50We're on it.

08:50Let's do it.

08:51Let's do it, Andy.

08:52Amongst many other movies,

08:54Frank Cottrell Boyce wrote the script for 24-hour party people

08:58about Mancunian music impresario Tony Wilson.

09:02He scripted the Olympic opening ceremony

09:04alongside director Danny Boyle.

09:06He's also an author and a children's laureate.

09:11Good to meet you.

09:11Really great to meet you.

09:12Oh, yeah. Amazing.

09:13Welcome, Frank. Are you a big food fan?

09:15Oh, yeah, I love food. I mean, I love being together.

09:18We've got a big family.

09:19My favourite thing is when we're all around the table together,

09:21so it's only food that really does that, isn't it?

09:23What sort of things do you love cooking?

09:25I do the roast dinner on a Sunday. I love that,

09:27which isn't any cooking skills, is it?

09:29It's really about timing.

09:31There's lots of cooking skills involved in that.

09:33There's huge amounts.

09:34It's all about timing.

09:35Yeah, you've got to make sure it's there

09:37before the littlest ones get hangry

09:39and start demanding...

09:41I need biscuits now!

09:44It's just like Lorna.

09:48Just getting set for the canapes,

09:49so I'm nice and ready to go.

09:51With the main components of their starters and mains prepared,

09:54Cal and Jamie are on to their canapes.

09:57You looking all right in your canapes?

09:58Yes, mate, you?

09:59Yeah, good.

10:01You're an award-winning screenwriter,

10:03so how did you get into that?

10:04I mean, I've always done it.

10:05I've never actually had a job.

10:08So I started in soap opera, the Brookside.

10:11Could you just talk us through the role of a screenwriter?

10:14First thing you're doing is pitching,

10:16which is about talking.

10:17You know, it's not about writing.

10:18It's about getting a story in your head

10:19and looking at someone in the eye

10:21and being able to tell them that story.

10:24For his canapes, Cal's serving a venison tartare

10:27in a blackcurrant tart case with an egg yolk jam.

10:31I'm ready to start going at you, Cal.

10:33Yeah, I'm going to start doing it now, eh?

10:35Whilst Jamie's opting for a beef tartare.

10:38All right, my lovely chefs,

10:40you have five minutes till your canapes are due at the pass.

10:43Yeah.

10:44Have you both got a tartare?

10:46Do we both have a tartare?

10:47Yes, yeah.

10:51Head to head.

10:52Jamie mixes his beef with onion, pearls and chives.

10:56Cal starts his by filling the pastry cases

10:58with the egg yolk jam.

11:00You looking good, Jamie?

11:01Yeah.

11:02You?

11:02Yeah, man.

11:03Two minutes to the pass, chefs.

11:06Cal tops with venison tartare

11:08and dehydrated blackcurrants

11:09and Jamie fills his tarts

11:11with burnt cream, smoked ox heart

11:13and a garnish of preserved leeks.

11:16And now that's time.

11:18You ready, Jamie?

11:24Service, please.

11:26All right, chefs, they look beautiful.

11:28We're off.

11:29We are off.

11:36There we go, bud.

11:38OK.

11:38OK, so for canapes,

11:39we have a venison tartare

11:41served in blackcurrant tart shell

11:43with egg yolk jam.

11:48That's delicious.

11:49Fantastic.

11:50Deep, rich flavours,

11:51but then a lot of acid as well,

11:53bringing the whole thing up.

11:54That blackcurrant tart

11:55is such a clever thing to do.

11:56I think that's absolutely delicious.

11:58That was a story.

11:59You know, it had a beginning

12:00and a middle and an end, didn't it?

12:01Lots of different things

12:02going on in there.

12:03It's like hitting every single part

12:04of your palate.

12:05Really delicious.

12:06Amazing.

12:07And a raw aged beef tartare

12:09with burnt cream

12:10and smoked ox heart,

12:12preserved alliums

12:13and fine leeks.

12:18More subtle.

12:19Mm-hm.

12:20And then all of a sudden

12:21a deep flavour hits underneath.

12:23The richness of that beef,

12:25the aged flavour of it

12:26is fantastic.

12:27Isn't it interesting to compare

12:29to tartars?

12:30It's like having a flight of tartars.

12:32Yeah.

12:33I thought they were both exceptional.

12:35Yeah, as you say,

12:35really nice deep flavours from that,

12:36but then lightened and freshened

12:38from the leeks,

12:38nice crunchy croissage shell as well.

12:41That had a similar quality to me,

12:42that, you know,

12:43a series of events happening

12:44in your mouth,

12:44but they're very, very different in tone.

12:46So, we have to lift up...

12:48Oh, no.

12:48..which one that we think is the best.

12:51I think just because

12:53it's something that I've not had before

12:56and I thought was clever

12:57and just different,

12:59I'm going to go with the black con.

13:01Yeah, it's my favourite.

13:03Yeah.

13:03I'm going to have them both,

13:04but it's a photo finish.

13:05Just, just.

13:07Well, it looks like we've got

13:07a really good day ahead of us.

13:08Yeah.

13:09Good things to come.

13:15Get this bread rolled out,

13:16get it in the oven

13:17and then we're ready to go.

13:20I'm just frying my potato.

13:23With Cal edging the canapé,

13:25it's on to the vegan starters

13:26and he's up first

13:28with a dish that centres around

13:29the humble potato.

13:31Just need to finish caramelising this jam.

13:33The potato crumb just needs to finish frying.

13:36He packages his space food-inspired

13:39freeze-dried tomatoes and shallots.

13:41So the first starter

13:43that's coming today is called

13:45I Am The Greatest Botanist

13:47On This Planet

13:48and it's confit red potatoes,

13:50garlic and potato puree,

13:52potato crumb,

13:53confit shallot jam,

13:55freeze-dried pickled shallots,

13:57freeze-dried cherry plum tomatoes

13:59and tomato powder.

14:01And it's celebrating

14:02award-winning director Ridley Scott,

14:04who is from South Shields

14:06in his film The Martian.

14:07In the movie,

14:08he has to fertilise it

14:09with his own poo.

14:10With his own personal fertiliser.

14:13Let's see

14:14how authentic the chef has been

14:16with this dish.

14:18OK, Cal.

14:19How are you feeling, chef?

14:20The judgment day is upon us.

14:20So, let's talk about your starter.

14:22Yeah.

14:23You hit the ground running,

14:23of course, with a nine.

14:25Are you making any changes?

14:26Yeah, I think, to be honest,

14:28a size control issue

14:29held back that ten.

14:31I mean, like, five percent

14:32smaller amount

14:33with the potato puree

14:34because, obviously,

14:34it is very starchy

14:35and, you know, it's...

14:37Quite rich.

14:38Quite rich.

14:38So, let's just cut

14:39a little bit of that back

14:39and I think we're golden.

14:41All right, chef.

14:41Can't wait to see it.

14:42Thanks, Andy.

14:42Good luck.

14:43Frank, your films often tell stories

14:46set in the north.

14:47How important do you think

14:48it is to tell

14:49those regional tales?

14:51I just think the more

14:52true to yourself you are,

14:53the more universal you are.

14:54And, obviously,

14:55that northern music scene

14:57must have been a big thing

14:58and an influence on you

14:59because that 24-hour

15:00Party People movie,

15:01for me, it was so well-performed.

15:03Did the script on that movie

15:05change as you were working with it?

15:06Not as much as you would think

15:08because everything else

15:09was, like, crazy

15:10but having that kind of

15:12line through the script

15:13to hold on to

15:13because the way it was shot,

15:14it was, like, stuff...

15:15They just recreated things.

15:17They recreated the last night

15:18of the Hacienda

15:19and it was like

15:20the last night of the Hacienda.

15:22The Hacienda itself

15:22was a reproduction

15:23and it was so perfect

15:24that, because the Hacienda

15:26had gone...

15:26Yeah.

15:27..I remember walking

15:28Tony into that set

15:29and him just bursting

15:30into tears.

15:31No way.

15:32How are you doing

15:33over there time-wise, mate?

15:34Yeah, mate, really good.

15:35Just give me a shout

15:36if you need anything.

15:37With Cal's shallot jam

15:38finished and his

15:39potato crumbs seasoned,

15:40it's time to start plating.

15:42You split that evenly

15:43across the four.

15:45Spread it out?

15:46Not too far,

15:47but a little bit flat, yeah.

15:48Each bowl is started

15:50with the shallot jam.

15:52Six garlic scapes

15:53spread out.

15:54Six garlic scapes

15:56and six minutes to go, chef?

15:57Yes.

15:58Feeling good?

15:58Feeling good.

16:00Scapes in place

16:01next to potato puree

16:03before being topped

16:04with wild garlic oil

16:05and confit potatoes.

16:07You happy with your changes?

16:09Yeah, I think so.

16:10More like redistribution,

16:12isn't it?

16:12Yeah, absolutely.

16:14Potato crumb

16:15and borage cress

16:16finish the dish.

16:18Is this it?

16:19This is it, mate.

16:23As you see it,

16:23the judge sees it, please.

16:28Thank you, guys and girls.

16:37This is intimidating.

16:39Wow.

16:39Only 22 left.

16:41I've got only 23 left.

16:43So in the film,

16:43he has to really ration out

16:45all his supplies

16:46because he's stuck on Mars

16:48for much longer than expected.

16:50This is commitment to the brief.

16:51Feels very stark, doesn't it?

16:53But it looks like

16:53the surface of Mars.

16:54Yeah.

17:08I love it.

17:10I think it's amazing.

17:12I think it's so clever.

17:14Mixed together

17:14and you just think,

17:16oh,

17:16this is going to be

17:17a bit dull

17:18and a bit potato-y

17:19and it's so alive.

17:20It's so vibrant.

17:21It's so exciting.

17:22I found it quite intimidating

17:24and then getting into

17:25that kind of comfort food

17:26at the bottom,

17:27it's like,

17:28ah, I get this.

17:29You know,

17:29it felt like coming home

17:30or something, you know?

17:31Yeah, it's so rich

17:32and comforting.

17:33I think it's brilliant.

17:34I love it.

17:34I absolutely love it.

17:38You don't, do you?

17:38You're looking...

17:39I do, no, no.

17:40Do you know what?

17:40I do like it.

17:41I think it's great.

17:41I think that...

17:42I'm not going to Mars with you.

17:44I think the potatoes

17:45have got really great texture.

17:47I just think

17:47that underneath jam

17:48is a little bit

17:49too high in seasoning

17:50and I think I'd like

17:51a little bit of acid

17:52in there somewhere,

17:52like some little pickled onions

17:54or something like that.

17:55The pickled shallots,

17:56the freeze-dried shallots.

17:57You don't get it

17:57with every mouthful.

17:58I feel like it could be...

17:59Mix it up!

18:01Do.

18:06It's Jamie next

18:07and his new bread

18:08is baked.

18:11Oh, look at that, chef.

18:12Oh, where'd you put

18:13that one up from?

18:14I hope it tastes beautiful.

18:15What are you putting on, Jimmy?

18:17Just a little, like,

18:18sweet sunflower seed

18:20miso glaze.

18:21Oh, my goodness.

18:22I can't believe

18:22you hid that from us.

18:25Do you think

18:26that's going to

18:26get your score up?

18:27I bloody hope so.

18:30OK, so up next

18:31we've got Calendar Chefs.

18:33It's toasted

18:34sunflower seed ice cream

18:35rolled in toasted

18:36sunflower seeds,

18:37preserved sunflower chokes,

18:39sunflower petal vinegar

18:40with English-spiced

18:42butternut squash soup

18:43and a sunflower miso-glazed

18:45tear-and-share bread.

18:47This dish celebrates

18:48the film Calendar Girls,

18:49which was set

18:50and filmed in Yorkshire

18:51and inspired

18:52by the real-life members

18:53of the Ralston

18:54and District

18:55Women's Institute.

18:57OK.

18:59Hey, Jamie.

19:00You started off

19:01a slightly slow burner,

19:02weren't you?

19:03Yeah, not what I wanted.

19:04You started with a seven?

19:05Yeah.

19:06What was Paul's feedback

19:07for you?

19:07I think the biggest downfall

19:10when I first cooked

19:11for Paul

19:11was the temperature

19:13of the soup,

19:14so I'm being more generous

19:15with the soup.

19:15I'm using slightly bigger jugs.

19:17Right.

19:17And I said bread.

19:18Got any bread?

19:19Yes.

19:19Yay!

19:20Yeah, so I'm doing

19:21a nice share-and-tare

19:22miso-glazed sunflower seed loaf.

19:24Oh, hello.

19:25Yeah, with a whipped

19:26sunflower miso butter.

19:28Good luck, Chef.

19:28I can't wait to see it.

19:29I hope it works out.

19:32What are the challenges

19:33that you face

19:34from taking something

19:35from a book

19:36to a screen?

19:37If the book's got

19:37a lot of fans,

19:38are people going to hate

19:39that you've changed anything?

19:41You've worked

19:41with some incredible directors,

19:43Michael Winterbottom,

19:44Danny Boyle.

19:46What is the most important thing

19:47in making one of those

19:48collaborative relationships work?

19:50That you like each other.

19:52I mean, it's a big sweat

19:53making a movie.

19:54And then afterwards as well,

19:56because post-production

19:57takes such a long time,

19:58that becomes quite

19:59an intimate relationship

20:00with the director

20:00and the editor.

20:02That sort of is

20:03the core of things.

20:05Jamie, what can I do

20:06for you, mate?

20:06So I'm going to

20:07scoop these into that.

20:10Jamie starts his bowls

20:11with his toasted

20:12sunflower ice cream.

20:13Is there something different

20:14about the temperature

20:15of the plate?

20:15Yeah, I've opted

20:16to leave them out

20:16at room temp

20:17so the soup

20:18doesn't call too much.

20:19Smart, smart.

20:20Wow.

20:21Look at this bread, Jamie.

20:24You just knocked that up,

20:25did you?

20:26Yeah.

20:27A sunflower petal vinegar

20:28is added and then topped

20:30with preserved sunflower choke.

20:32You've got three minutes

20:33to the pass, Jamie.

20:34Oui.

20:35Did you make your choke

20:36a little bit bigger?

20:37Yeah, I've gone bigger

20:37and a little bit more

20:38as well.

20:40Sunflower petals

20:40garnish the ice cream.

20:42One minute.

20:43Yeah, I'm a minute away.

20:45I don't know if you can

20:45get the soup in there, mate.

20:47Working together

20:47like a well-oiled machine,

20:49gentlemen.

20:49I'm going to stop there,

20:50Jamie.

20:50Is that happy with you?

20:50Yeah, that's perfect.

20:56Service, please.

21:06Look at the bread.

21:08Phil, just seeing her

21:08that tear and share bread

21:09is between all four of us.

21:11That's terrible news.

21:12It looks beautiful, doesn't it?

21:14It's incredible.

21:15It's so stunning.

21:15I feel bad to taking it apart.

21:21Oh, gosh, that collar.

21:35I don't know I love

21:35sunflower so much.

21:37Absolutely delicious.

21:38A sunflower party.

21:40It's so clever, so interesting.

21:42I've never had anything like it.

21:43It's so bold to have

21:44the ice cream

21:44with the warm soup like that.

21:47I love it.

21:48I love how pretty it is.

21:49If I was a kid,

21:50especially,

21:51I loved that mixture

21:52of cold and hot.

21:53That was really surprising.

21:55I found the mixture

21:57of cold and hot

21:57a bit fighty.

21:59Just the temperature

22:00I didn't enjoy.

22:02The flavours,

22:02I think, are great.

22:04The bread is fantastic.

22:05I think the soup

22:06is outstanding.

22:07Yeah, I feel the same.

22:08I think it does taste

22:09quite flour-like

22:09when you're eating it.

22:10It's quite floral.

22:11It's very interesting.

22:12But when I have it all together,

22:13I'm not too sure on it,

22:14but all the elements

22:15are very good.

22:16It's a wonderful

22:16and exceptional

22:17bit of cookery.

22:19It's not quite

22:21gelled for me.

22:23As a piece of entertainment,

22:24amazing.

22:25I was quite won over

22:25by the novelty of it,

22:26but once you pour it,

22:27you are then in a race

22:29to have it

22:30before it all becomes

22:31a room temperature.

22:33Yeah.

22:33Single liquid.

22:37Do you need your calls

22:38for your next course?

22:39For barbecue and the fish,

22:40you're welcome

22:40to take some hot one.

22:42Fish next.

22:43Both chefs are serving

22:44monkfish

22:45and cows up first.

22:47You've got another nine

22:48for this course.

22:49Yeah.

22:50What was Paul's feedback?

22:51With monkfish,

22:51you've got to probably

22:52just roll the sides of it

22:54a bit darker

22:54on the barbecue,

22:55rest it a bit more.

22:56Celeriac was perhaps

22:58slightly,

22:58could have done

22:59with it being

23:00a little more tender.

23:01It was on the edge,

23:02so I'm doing it

23:02two more degrees today

23:03in terms of, like,

23:04core temperature.

23:05It is beautiful.

23:05I've tried it already.

23:06It's ready.

23:07It's warm.

23:07Let's get a ten.

23:08I hope so.

23:09Come on now.

23:10Our first fish dish

23:11is called

23:12Black and White Newcastle.

23:13Poached monkfish tail,

23:15charcoal emulsion,

23:16black apple gastric,

23:18salt-baked celeriac,

23:20fresh black radish,

23:21charcoal tempura monkfish cheek,

23:23and a horseradish sauce.

23:25This dish is an homage

23:26to film noir.

23:27On the Night of the Fire

23:28from 1939

23:29was shot entirely

23:30in Newcastle.

23:31Get all that out of the way.

23:33I've got fish to finish.

23:35Still want it nice and pearlescent,

23:37just sort of cooking out

23:38any excess moisture.

23:39I'm going to test

23:40my tempura cheeks now,

23:42and then, after that,

23:44cool beans.

23:51How are you with your monkfish?

23:52Oh, mate.

23:53Do you want some?

23:55Stop and enjoy yourself,

23:57do you know what I mean?

24:01That's salt.

24:03Cal starts plating

24:04with the salt-baked celeriac

24:05on a horseradish sauce.

24:08You have five minutes, Cal.

24:10Keep that sauce hot, Jamie.

24:11Yeah, it's just there

24:12on the back.

24:12On the front, please.

24:13He then finishes cooking

24:15his tempura monkfish cheeks.

24:17Right, Jamie,

24:17there's going to be

24:18a two-minute timer

24:18on the front here, mate.

24:19Yeah.

24:20OK, now on.

24:21Once it hits one minute,

24:23flip all those, please.

24:24Wait.

24:25More horseradish sauce.

24:26I'm flipping them now,

24:27so you've got a minute now to go.

24:29Yeah.

24:30Slices of radish

24:31followed by the monkfish fillet.

24:33Next, we get three more radish

24:35on each bit of that as well.

24:36Is that vinegar powder?

24:38Yeah, salt and vinegar powder.

24:40One minute to the pass, Chef.

24:41Cal adds the tempura monkfish cheeks.

24:44Caviar out, please.

24:45I just need to put flowers on.

24:47Flowers on.

24:48Caviar.

24:51The dish is finished

24:52with charcoal emulsion.

24:56You're due at the pass now.

24:58Take the time that you need, though.

24:59Take an extra 30 seconds

25:00just to make sure

25:00everything's spot on.

25:02Happy?

25:03Let's go.

25:06Wow.

25:07All right, so, please.

25:08Very careful.

25:09Nice and level.

25:10Thank you so much, everyone.

25:12Nice and steady.

25:18Come on now, Jamie.

25:19You're up next.

25:30Oh, wow.

25:33What is a gastric?

25:34Yeah, what is a gastric?

25:35A gastric is kind of a reduction

25:37of acidity and sugar.

25:39OK.

25:49I'm not a massive fan of that one.

25:51First month, I took a little bit

25:52of the horseradish sauce,

25:53and I thought, oh, that's really fiery

25:54and quite nice.

25:55But then I just...

25:57I found the monkfish cheek

25:58a little bit kind of tough to cut through.

26:00I actually really loved

26:01the monkfish cheek on the top.

26:02That was my favourite bit.

26:04There's lots of things about it

26:05that are very cool,

26:05but the moment you start

26:07breaking it down,

26:08there's not enough progression.

26:10The Celerix Delicious,

26:11but it is a big old hunk

26:13of root vegetable at the bottom.

26:14I feel like the dish overall

26:15is missing some higher notes,

26:17flavour-wise.

26:18There's lots of flavours there

26:19that should work.

26:21It just doesn't feel

26:23that it comes to life.

26:24I felt it was, like, too cool.

26:26It was sort of looking at me,

26:27saying, what do you want?

26:28And then you remember that

26:29you don't really like cool people.

26:31Just as well you're not cool.

26:35What, because people like

26:36hanging out with me?

26:36Is that some sort of

26:38backhanded compliment?

26:39You're not cool,

26:40but people like you.

26:44Tell me what you need, mate.

26:46You can start wrapping these.

26:47That would be helpful.

26:47Yeah, absolutely, mate.

26:48I'm here for you.

26:50Jamie's turn next,

26:51and he has a new addition

26:52for his fish dish,

26:54compressed beetroot roses.

26:56Oh, this is new.

26:57He's bringing out all the stops

26:58on the last day.

26:59Have you noticed?

27:00Didn't do any of this over there.

27:04So this is Bloodlust,

27:06inspired by Dracula.

27:09Barbecued monkfish,

27:10served with a paste of black garlic,

27:12compressed pickled white beetroot,

27:14a pig's blood sauce,

27:16and a blood-curdling drink

27:18on the side.

27:19This dish celebrates Dracula

27:21and its connection

27:22to the Yorkshire coastal town

27:23of Whitby.

27:26Hey, Jamie.

27:28How much did you score

27:29for your fish?

27:30Seven again.

27:30Talk to me about the changes

27:32that Paul suggested you made.

27:34So he spoke about the drama

27:37and the way it was served

27:38and giving it a little bit more

27:39oomph in that respect.

27:41And then I've also added

27:42white beetroots

27:43that have been pickled

27:43in like a bright red

27:45beetroot juice vinegar.

27:47I'm hoping the acidity

27:47will cut through that

27:49really savoury black garlic

27:51and the fish

27:52because it's quite heavy

27:53barbecue as well.

27:53Yeah, so you want it

27:54to punch through all of that

27:55and uplift the whole thing.

27:57Really, yeah.

27:57More sauce as well.

27:58I'm going to be really generous

27:59with the blood sauce.

28:00More sauce.

28:00So we want more than a seven, please.

28:02Absolutely.

28:03OK?

28:03Come on, JP.

28:06Frank, the 2012 Olympics,

28:07a massive, massive thing,

28:09but you were involved

28:10in part of the scripting,

28:10is that right?

28:11Yeah.

28:12How is that to be part

28:13of something on such a huge scale?

28:14I bumped into Danny Boyle

28:15in the street in Soho, I think,

28:17and he said,

28:17I'm doing the Olympic opening ceremony,

28:19do you want to do it with me?

28:20There's only one chance,

28:22one take of doing it.

28:23And it's got to be right

28:24on one night.

28:25Yeah.

28:25Yeah, yeah, yeah.

28:25Which is not like movies, you know?

28:27So how many moving parts

28:28was it to put together?

28:29Oh, there were 2,000 volunteers.

28:31There's all those costumes.

28:34Endless pyro, endless LED.

28:37Incredible.

28:37I think we worked on it

28:38for about two years.

28:39Right, OK.

28:40In the build-up.

28:40That bit with James Bond

28:42when they're walking down

28:43the corridors

28:44and she gets in a helicopter

28:45and she parachutes out

28:45of the helicopter.

28:47I mean, what was it like

28:48to write for the Queen?

28:49I mean, she doesn't have

28:50many film credits

28:51under her belt.

28:52I'm on both of them.

28:53She acted twice in her life

28:54and both times

28:55I was in the writing team.

28:56Incredible.

28:56So that one and the...

28:57Paddington.

28:58The Paddington sketch.

28:59Yeah.

28:59It's amazing.

28:59What does she like to work with?

29:01She really wanted to be in it.

29:03And then, so I didn't know.

29:05Like, she didn't have

29:05any lines in that sketch

29:06but when Danny went to film it

29:08she said,

29:09I think I should have a line.

29:10And so he gave her a line

29:11so she built her part.

29:12I'll tell you one thing

29:13I do know that

29:13when they took the storyboard

29:14into her she said,

29:15you've got the wrong

29:16kind of helicopter.

29:17This will never fit

29:17under London Bridge.

29:18What you need is then.

29:19She was incredibly

29:20helicopter brand aware.

29:21Of course.

29:22That's her thing, yeah.

29:24So you've got to finish these,

29:26carve the monkfish itself

29:28and then finish the sauce

29:29with the pig's blood.

29:30Jamie's blood sauce

29:31is delicate.

29:33The blood needs to be taken

29:34to a high enough temperature

29:35so that it's food safe.

29:37I need to probe for the blood.

29:40Too much and it can curdle.

29:43But first,

29:44the fish needs carving.

29:45How about you,

29:46your monkfish, Jamie?

29:47Yeah.

29:47All right, Jamie,

29:48you've got five minutes

29:49for the pile, chef.

29:50Look at you.

29:51Pickled beetroot

29:52and the black garlic

29:53tasty paste are first

29:55followed by the monkfish.

29:57How's your sauce?

29:59Yeah, it's coming now.

29:59Blood going in now.

30:03What do you need to get to?

30:04Above 70.

30:05There you go.

30:0672.

30:06Perfect.

30:08It's got a real depth of colour,

30:10Jamie.

30:11Looking great.

30:11Happy with everything, Jamie?

30:12Yeah.

30:13We're ready for you, chef,

30:14whenever you're ready.

30:21Service, please.

30:39During Dracula's voyage to London,

30:41he always carried a vial of blood

30:43in case he ran out.

30:57That's one of the most intriguing

30:59and interesting dishes

31:00I've had in a long time.

31:02What beautiful flavour combinations.

31:04Punchy, powerful spice

31:05that comes into that sauce.

31:07It's just delicious.

31:10I think that pig's blood sauce

31:12is just amazing.

31:14Deep and rich

31:15and spicy

31:16and meaty

31:17and it goes so well

31:19with the barbecue monkfish.

31:20Every bite I took

31:21made me go,

31:21oh, like that.

31:22It's just like everything

31:23was...

31:24Sorry, like what?

31:24Oh, okay.

31:25I was surprised

31:26by everything I put in my mouth.

31:28It's just like,

31:29it's so interesting,

31:29so clever.

31:30Yeah, and with Phil,

31:31I feel completely

31:32blah, blah, blah, blah.

31:33Yeah, yeah, yeah.

31:34I love the roast petal.

31:35I love the way

31:35it kind of unwound as well.

31:36It's just like really...

31:38And this...

31:39Ooh, I want more.

31:41And the black garlic paste

31:42that he's made

31:43is really, really good.

31:45I really like that.

31:46Really like it.

31:47I mean, the only thing

31:47I would say

31:48is maybe the pig's blood sauce

31:50might be a little divisive.

31:59Last half of the menu, Jamie.

32:00My favourite two dishes.

32:01I don't know about you.

32:02Yeah, I think my strongest two, yeah?

32:04Good luck, mate.

32:05It's Maine's.

32:07Loads of time.

32:08But both Cal and Jamie

32:09are also getting ready

32:11for the sweet part of the menu.

32:13So whilst I'm keeping an eye

32:14on this duck sauce,

32:15I've also got the crumble

32:16for the dessert on over there

32:18and the koji biscuit

32:19for the pre-dessert as well.

32:21This is the white chocolate

32:23and the green cocoa butter

32:25just to make the green line

32:26and the alien egg,

32:27so I just need to get this on

32:28pretty sharpish

32:29because it needs to heat up,

32:30cool down,

32:31and get heated back up, so...

32:33Hello, lovely judges.

32:35Hello, Andy.

32:36How are you, sir?

32:37I'm having a great time.

32:39Are you?

32:39Thank you so much, yeah.

32:40This is very good news.

32:41What about you, Mr Kerridge?

32:42Great morning.

32:43I mean, it started off

32:44with two canapes

32:45that were outstanding

32:46and the two starters,

32:47I personally thought,

32:48were very clever,

32:50very creative,

32:51and then on to fish quarters

32:53and, you know,

32:54that last one,

32:55pig's blood sauce.

32:57It's quite exceptional.

32:57Oh, my God.

32:58It was absolutely delicious.

33:00Oh, I love it

33:01when you're this happy.

33:01How is it going for you, Lorna?

33:03I think they're both

33:04really accomplished chefs.

33:05You can tell that

33:06through the food.

33:07It's very good

33:08and they're doing very well.

33:09So these are two chefs

33:10telling strong stories.

33:12How are you experiencing that?

33:14There's so much vision,

33:15so much creativity

33:15and such a flair

33:17for the presentation

33:18and each one really looks

33:20straight out

33:21of the movie

33:22they're referencing.

33:23They were so dramatic.

33:24Yes.

33:24They all had, you know,

33:25each one of those dishes

33:26had an entrance.

33:27They all cut a dash.

33:29You, of course,

33:29as a screenwriter

33:30and you also, of course,

33:31are a children's laureate.

33:32These two seem like

33:33they could be miles apart,

33:35but how do they

33:35cross over those two worlds?

33:37I think a really great story

33:38should make you feel

33:38like a child.

33:39It should make you

33:40see the world afresh.

33:41We must become

33:41as little children.

33:42So writing for children

33:44is the core thing for me,

33:45but it's the same thing

33:46over and over again.

33:47It's asking you

33:48to pay attention

33:49to how amazing life is.

33:50That's a really lovely

33:52way to look at it.

33:53I can't wait for you

33:54to explore the second half

33:56of these menus

33:57from these two chefs.

33:57I really can't.

33:59Thank you, guys.

34:00Wow.

34:01They're never this nice.

34:05What's in the pan, Jamie?

34:06Carrots, shallots, garlic.

34:08Beautiful.

34:08Mushrooms and Madeira.

34:09Nice.

34:09Just reducing down.

34:10Nice.

34:10What are you on with?

34:11I've got the roulade

34:12rolled and truffle now.

34:14So that'll get rolled

34:15within the breast meat

34:18and the skin.

34:19Bake some corn,

34:21chow and mushy a bit

34:21later on.

34:23Jamie's mane is up first.

34:24Sort of near there.

34:26Carve the duck,

34:27cook the faggots.

34:29Crumpets.

34:29Looking good.

34:31First mane of the day

34:33is called Moorland Memories

34:34and it's Moorland seasoned

34:35roasted thickleberry duck,

34:37fresh garden figs,

34:39whipped liver parfait

34:40and pickled eldberry

34:41and crumpets,

34:42pickled eldberry

34:43and juniper vinegar sauce,

34:45duck leg faggots

34:46and finished with

34:47hot smoked grated duck heart.

34:49This dish is inspired

34:50by Ken Loach's Kez

34:52and celebrates

34:52the natural habitat

34:53of the Kestrel

34:54and the Yorkshire Moors.

34:57What a book

34:58and a movie that is.

35:01Oh, look.

35:02How you doing, Jamie?

35:03Good, thank you.

35:04This is when you landed.

35:06You got a ten?

35:07Yes.

35:07Yeah, I was really,

35:08really happy with that.

35:09It was a stunning dish.

35:10So, any changes?

35:11No, I think

35:13with Paul's view on it,

35:15I'm just going to

35:15cook it exactly the same way,

35:17as perfectly,

35:18if not better.

35:18I hope it goes swimmingly.

35:21Jamie's crumpets are finished,

35:23his faggots are on to cook

35:24and his duck is rested.

35:27In this fridge,

35:29there's whipped parfait

35:30already built in the bowls.

35:32Yes.

35:32And then there,

35:33there's bilberry powder

35:34and could you dust that

35:35all over the top, please?

35:37How's that duck, Jamie?

35:39Looking good?

35:39Yeah, gorgeous cow.

35:41Crumpets here, mate.

35:42Yes, mate.

35:43Two on each basket.

35:45Oh, the lovely

35:46moorland seasoning.

35:47Anything else?

35:48Sauce is in the little jug

35:49there, ready to go.

35:50Want to help me build these?

35:51Yes, mate.

35:53So, it's like

35:54duck, mushroom, fig,

35:55duck, mushroom, fig.

35:55Duck, mushroom, fig.

35:56So, moorland powder

35:57all over that.

35:57Five minutes to the pass,

35:59Jamie.

36:02How are those faggots?

36:03Yeah, perfect.

36:04It's going to be

36:05a little bit more hot

36:05than I did last time.

36:07OK, I'm ready to sauce.

36:09You done?

36:10Yeah, there's loads on there.

36:18Yeah, I'm ready to go.

36:19You ready?

36:23That shine.

36:24You good, brother?

36:25Service, please.

36:27Thank you, guys.

36:37Oh, wow.

36:41I'm unbuckling

36:42my belt

36:43in preparation.

36:44Hold on.

37:00I'm going to start off

37:01with the negative.

37:02When I try cutting it,

37:03the plate bounces

37:05in me bird's nest.

37:07There we go.

37:07That's it.

37:08That's it.

37:09The faggot is amazing.

37:10It's absolutely delicious.

37:12The sauce is fantastic.

37:13The duck is roasted

37:14beautifully.

37:15I love the parfait.

37:17The jammy acidity

37:18that's sat underneath it.

37:20The little crumpet thing

37:21is just delicious.

37:23It's presented beautifully.

37:24It's taken me

37:25to the Yorkshire moors.

37:27I think the faggot

37:28is absolutely amazing.

37:29The patty is

37:31so silky,

37:32delicious,

37:33amazingly presented

37:34and unique.

37:35I think everything

37:36about it is great.

37:37The way this duck

37:38is just bathed

37:39in fruit.

37:40It's stunning.

37:40It's so well accomplished,

37:41so beautiful.

37:42For me,

37:42the breast could be

37:43a little saltier.

37:44I love the fact

37:45that it looks like

37:45a massacre

37:46by a bird of prey,

37:48but actually

37:48it just feels so

37:51inviting

37:51once you start eating it.

37:56I'm with you, Cal.

37:56Just tell me

37:57what you want, mate.

37:57Yes, mate.

37:58Yes, yes, yes.

37:59It's Cal up next.

38:01Hey, Cal.

38:02Hi, how's it going?

38:03I'm grand.

38:04In this,

38:05the ten happened.

38:06You were very happy

38:06about it, right?

38:07Absolutely.

38:07You're going to just execute?

38:09Yeah, execute, execute.

38:10Beautiful sausages,

38:11I can see them there.

38:12This dish is extraordinary,

38:13actually.

38:14So many component parts.

38:15Yeah, a lot going on.

38:16Brilliantly executed.

38:17This is when Paul's

38:18slightly calling you

38:19a master technician.

38:21It's the full monte.

38:22Anything you are

38:23concerned about

38:24or you're going to change?

38:25No, no concerns.

38:26Just get it executed.

38:28Yeah, do exactly

38:29what I did with it.

38:29Another ten.

38:30Hopefully.

38:30Come on!

38:32More tens.

38:32Our next dish

38:33is called

38:34the full monte.

38:35Whole guinea fowl

38:36deboned and stuffed

38:36with a roulade

38:37of guinea fowl

38:38leg and thigh farce

38:39with a truffle-stuffed

38:40morel mushroom centre,

38:42guinea fowl sausage,

38:43caramelised glazed

38:44milk bun,

38:45sweetcorn chow and mushy,

38:46mushroom kebab

38:47and a guinea fowl sauce.

38:49This dish celebrates

38:50the cheeky British film

38:51the full monte,

38:52which was set

38:53and filmed

38:53in Sheffield, Yorkshire.

38:55What a movie that was.

38:56Very, very funny,

38:57beautifully written,

38:58like that menu.

38:59I'm looking forward

39:00to that chow and mushy.

39:01I love a chow and mushy.

39:03Whilst working

39:04on his main course components,

39:06Cal's also tempering

39:07chocolate for his pudding.

39:08Feels good.

39:09Everything's on the go.

39:11This chocolate for dessert

39:12is just going to be ready

39:13at the same time,

39:14so it's just going to have

39:14to be a bit of a wiggle,

39:16but I like wiggling.

39:19Next, he roasts

39:20his guinea fowl ballatine.

39:22The milk buns

39:23are also baked.

39:24Can you glaze me

39:25six of these buns

39:26just like they would eight?

39:28His guinea fowl sausages

39:29are finishing on the barbecue.

39:31Cal's also served

39:32serving sweet corn chow and mushy

39:33a steamed set custard.

39:35Cal,

39:36you have eyes on these custards

39:37to make sure you're happy?

39:3825, I'm sure they're going to be fighting me.

39:40Ah,

39:41so they're split.

39:43Happy?

39:43No, not really.

39:44Get them empty,

39:44I'll do more.

39:46The oven's just not cooled down

39:48and I've just rushed

39:49the chow and mushy's in,

39:50so it's obviously been

39:51too hot for them.

39:52Split,

39:52but it's not an issue.

39:5415 minutes on those.

39:57Whilst Jamie sorts

39:58the new chow and mushy's,

40:00Cal needs to tend

40:01to his tempering chocolate.

40:03Okay, Cal,

40:04you've got five minutes

40:05to the pass.

40:05How's it going, chef?

40:06I'm going to need

40:06an extra six.

40:08Oh,

40:08is everything right?

40:09Yeah,

40:09my first chow and mushy's split.

40:11Oh.

40:12So I've just had to fire

40:13some more.

40:14Is everything else all right?

40:15Everyone else all right.

40:15The chocolate's

40:16ready now as well,

40:17so I'm just going to quickly

40:19set my chocolate.

40:20Yeah.

40:20But 10 minutes on chowing,

40:21I can't do anything

40:22quicker than that.

40:23Cal's chocolate

40:24is now perfectly tempered

40:26and has to be poured

40:27into egg moulds

40:28before it loses its shine

40:29or worse,

40:30gets grainy.

40:31Anything else?

40:32Oh,

40:32you could skewer

40:33the kebabs,

40:33Jamie.

40:34Yeah.

40:34That'd be one great job done.

40:37Finally,

40:37with his chocolate eggs

40:38sorted,

40:39Cal can return

40:40to his main.

40:43Lovely.

40:44That's a sight to behold,

40:45isn't it?

40:46He carves the balatine.

40:48You've got one minute

40:48on these custards.

40:49Each plate is started

40:50with a circle

40:51of sweet corn puree.

40:53His guinea-fowl sausages

40:55and milk buns

40:55are served on the side.

40:59Chow and mushy alert.

41:01Happy, Jamie?

41:02You can have eyes

41:03on him again.

41:03Yeah.

41:05Um,

41:06nah.

41:07Not happy.

41:08Just keep splitting.

41:09What,

41:09get rid of it completely?

41:10Give me those

41:11clean back ACP.

41:13Not happy,

41:14I'm not giving them

41:14something out of here.

41:15We can still give them

41:16the lovely corn

41:16on the side.

41:17Yeah.

41:17Actually,

41:18some sweet corn puree

41:19in the bottom

41:19instead of the chow-an.

41:22Mushroom skewers

41:23are added.

41:24Cal then uses

41:25leftover sweet corn puree

41:26to replace

41:27the chow-an mushy,

41:28which is topped

41:29with garlic capers,

41:30barbecue sweet corn

41:31and a roasted

41:32sourdough crumb.

41:37As you see it,

41:38the judges see it,

41:39OK?

41:41Service, please.

41:49I'm glad they're

41:50actually wearing

41:51some of it.

41:56Oh, wow.

42:01Oh, very good.

42:05Very good.

42:24Are you a happy man,

42:25Phil?

42:26Very happy.

42:27Delicious.

42:28There's just so much

42:28depth of flavor.

42:29The sausage is so full

42:31of spicing and richness.

42:33My mushroom kebab was

42:34cold.

42:35Is everyone else's cold?

42:35Yeah.

42:36I think that was

42:37an issue then.

42:38Is this a chow-an mushy,

42:39though, because it's more

42:39like a corny cream?

42:41Yeah.

42:42It may well have been

42:42an issue.

42:43It's much more like

42:44a sweet corn puree,

42:45but flavor-wise,

42:46I think it's fantastic.

42:47There's a couple

42:49of slight technical errors.

42:51Everything else,

42:51I think, is magic.

42:53Visual impact is brilliant.

42:54It's really good fun.

42:55The sausage is really nice

42:56and pink and juicy

42:57and the spices are great.

42:58The guinea phil's

42:59cooked perfectly.

43:00The stuffing in the center

43:01is really full of flavor

43:03and the bread to mop

43:04all that nice sauce up.

43:06It really is delicious.

43:07Everything about it

43:08was brilliant.

43:08Of all the things

43:09we've eaten today,

43:09just that gravy,

43:10it's like,

43:11it was amazing.

43:12It was so intense.

43:13So rich.

43:14Yeah.

43:14So flavorful.

43:15For me,

43:15this is right up there

43:16as a phenomenal main course.

43:19Well, it's a real shame

43:21because there's two

43:22brilliant, brilliant

43:23main courses there,

43:25but we'll probably

43:26only see one of them again.

43:27Ah!

43:29Unless...

43:30Someone's got a wild card.

43:31Someone's got a wild card.

43:36You good, Jimmy?

43:37Yes, mate.

43:37You?

43:38I will be.

43:40It's pre-desserts next,

43:41but Cal's still got

43:43more chocolate eggs to make.

43:45Parfaits are setting now nicely.

43:48The biscuits are cool in there

43:50with the jam

43:50ready to go in there.

43:52Jamie's pre-dessert

43:53is inspired by the movie

43:54Chocolat

43:55that's based on the novel

43:56by Joanne Harris

43:57from Yorkshire.

43:58This new shiny cardboard.

44:00Popcorn, popcorn,

44:01it's over here.

44:04Cal's dish is called

44:05It's Not a Movie Without Popcorn

44:07and pays homage

44:08to the cinema itself.

44:12All right, chefs,

44:13you have three minutes

44:14to the pass

44:14for your pre-desserts.

44:15How are you feeling, chefs?

44:16You're nearly there.

44:17Where's that?

44:18The grave.

44:20While Cal loads cartons

44:21with popcorn ice cream,

44:23handmade pick-and-mix sweets

44:24and caramel popcorn,

44:27Jamie assembles

44:28koji biscuits,

44:29sandwiching frozen roasted

44:31barley koji cream

44:32and raspberry jam.

44:34Are you good, mate?

44:35Yeah.

44:36One and a half minutes

44:37to the pass, chefs.

44:38I'm ready, Jamie.

44:39Are you ready?

44:39I'm ready, mate.

44:49Service.

44:56First, Chocolat.

44:58Frozen roasted barley koji cream

45:00in a koji biscuit

45:01with preserved raspberry jam.

45:03Based on the film Chocolat,

45:04written by Joanna Harris

45:05from Barnsley

45:06and starring Yorkshire-born

45:07Judi Dench.

45:15I love the biscuit,

45:16the texture of that.

45:17The texture's amazing.

45:17Perfect.

45:18It's delicious.

45:19Yeah.

45:19It's a little bit like

45:20Peterbottom jam.

45:21Yeah, the jam cuts through.

45:22I just love the crunch

45:24on that biscuit

45:25and it was like

45:25so sophisticated.

45:26And we also have

45:27It's Not A Movie

45:28without popcorn.

45:29Popcorn ice cream,

45:30strawberry hearts,

45:31fizzy cola bottles,

45:32lime bears

45:33and chocolate candy.

45:34Celebrating the act

45:35of going to the cinema

45:36and classic cinema snacks.

45:38How great does that look?

45:46I love the concept.

45:47I love the idea.

45:48It's not quite worked for me.

45:49It's a bit...

45:50It's a bit too many things

45:52kind of all going on

45:53with no particular focus.

45:56It's really good fun,

45:57but it's...

45:58You know,

45:58it doesn't really work

45:59as a producer.

46:00You don't get many opportunities

46:01to eat a homemade

46:02cola gummy,

46:03which is really fun.

46:04But, as you say,

46:05this is proper focused.

46:07I think, Frank,

46:08do you feel like

46:08you're at the cinema?

46:09I completely agree.

46:11It was...

46:12It had great novelty value,

46:14but as an eating sensation,

46:17the ice cream was...

46:18That was just amazing,

46:20I thought.

46:20Yeah.

46:21Shall we lift the one

46:21that we think is best?

46:26Case closed.

46:33Can't believe no-one's here

46:34to see this.

46:35That big moment.

46:37It's the final course,

46:38and it seems Cal's chocolate eggs

46:41are a resounding success.

46:44Chocolate eggs yesterday,

46:45I got them too thin.

46:47Today, I've just got the chocolate

46:48to the right thickness.

46:50I'm actually having

46:52trouble breathing at this point

46:53because Cal and Jamie,

46:56as they've been all week,

46:57have been neck and neck.

46:58Both of them have delivered

46:59incredible dishes,

47:00brilliant technical skill

47:02on display,

47:03emotional connection

47:04to the brief.

47:05Both of these chefs

47:06are worthy winners,

47:08and both have desserts

47:10that have potential

47:11to be a perfect tech.

47:16Jamie's up first.

47:17The sponges,

47:19nice and gooey and warm.

47:20The crumble

47:22and the rhubarb

47:24are there,

47:24ready to go.

47:25The rhubarb tops,

47:27and I'm ready

47:27to pack-o the sorbet.

47:33First we have

47:34rhubarb in black.

47:36Yorkshire rhubarb sorbet,

47:38warm Yorkshire park-in,

47:39poached rhubarb,

47:40ginger biscuit crumble,

47:42and stem ginger

47:43aerated custard.

47:44Celebrating the film

47:45The Woman in Black,

47:46a chilling adaptation

47:47of Susan Hill's

47:48classic ghost story,

47:49filmed partly in Yorkshire.

47:54Are you measuring parking,

47:56chef?

47:57I'm just checking

47:58they're still all

47:58really nice and gooey inside.

48:00They look nice and gooey inside.

48:01Are they slightly bigger?

48:02Yeah, I've listened

48:03to what you guys had to say,

48:04so it's a bit more generous.

48:05This dish was wonderful.

48:07You scored a nine.

48:08I felt like I was close.

48:09I'm assuming we're looking

48:10for the tent.

48:12Yeah, I'd like it.

48:13Smell the rhubarb.

48:14It's beautiful.

48:15Good luck, chef.

48:18When you see something

48:18you've written come to life,

48:20what's more common?

48:21You go,

48:22oh, that's not how I saw it at all,

48:24or yes, that's exactly

48:24how I saw it.

48:25More common is just like,

48:26oh, you just see the bad bits,

48:28don't you?

48:28I don't know.

48:29I always pick up on negatives

48:30about myself, my own food,

48:31or stuff like that,

48:32and I think that means

48:33that you're hypercritical

48:34of yourself,

48:34therefore you're always

48:34going to perform better.

48:36Yeah, if you ever thought

48:37that was brilliant,

48:37why would you ever do another?

48:38Yeah, yeah,

48:39pushing for better.

48:40Yeah.

48:42I love this dessert.

48:43Rhubarb, I think it's my favourite.

48:44With custard.

48:45With custard, yeah.

48:46And a bit of crumble, yeah.

48:48Jamie starts his bowls

48:50with the parking

48:50topped with poached rhubarb.

48:53Jamie, you've got ten minutes

48:54to the pass, chef.

48:55Ten minutes.

48:56Wait.

48:57Rhubarb sorbet is next.

48:59Oh, I can't wait

48:59to eat all this.

49:01All the leftover rhubarb.

49:03Aerated stem ginger custard

49:05follows.

49:05Each bowl is finished

49:07with a ginger crumble soil.

49:09Nice.

49:09That is already better

49:10than they were there.

49:11What is that,

49:11less crumb, Jamie?

49:12Less crumble?

49:13A little bit.

49:16You slice the top

49:17of your rhubarb,

49:18make it look like

49:19the top of the rhubarb, yeah?

49:20Yeah.

49:24Service, please.

49:30Yeah, I feel you're done.

49:53I'd like slightly more

49:55zing from the rhubarb,

49:57but other than that,

49:58I love it.

49:58I think.

49:58I love the flavours.

49:59I really, really, really

50:01like the texture

50:01of the parking.

50:02For me, the main thing is

50:04I kept thinking

50:05I was going to set

50:06my hair on fire

50:07with this candle here,

50:08so I was eating

50:09the whole thing like this.

50:11I love the layering.

50:13There's something

50:13I felt a bit kind of

50:16archaeological about

50:16digging into it

50:17and wondering

50:17what was underneath.

50:19And when I got

50:19to the parking,

50:20I was like,

50:20whoa, buried treasure.

50:21It did feel

50:22a bit spooky

50:23at the start.

50:24It's like

50:24kind of uncovering

50:26a grave.

50:27The texture

50:27of the parking,

50:28I think,

50:28is the winner.

50:29It's like

50:30a freshly baked

50:31cookie dough.

50:32I think it's

50:33a great dessert.

50:34It's not quite

50:36banquet.

50:37I'm not worried

50:38about setting

50:38my hair alight,

50:39though.

50:41I can see

50:42how that happened now.

50:43Yeah.

50:43I've had

50:44this dish

50:44once before.

50:52Last one, Cal?

50:53Last one.

50:54I was at the

50:55lovely sour cherry

50:56mousse.

50:56Sure is.

50:57Your chocolate

50:58shells have come

50:58out perfectly.

50:59They have.

51:00Beautiful, shiny,

51:01gorgeous, just as

51:02you want them.

51:02Just as I want them.

51:03You've got an eight

51:03for this dish.

51:04You had a little

51:04problem with getting

51:05your shells out,

51:06so there were a

51:06couple of cracks.

51:07Yeah, the problem

51:08yesterday was the

51:10chocolate was too

51:10thin.

51:11Right.

51:11The other couple

51:13of bits of feedback

51:13were slightly more

51:14of this mousse

51:15and more of the

51:16pistachio cream a

51:17little.

51:17What do you think

51:18about that?

51:18Yeah, so I'm

51:19going to do both

51:19of those things.

51:20Cal, it's just

51:21brilliant having you

51:21in the kitchen.

51:22I love it.

51:22Thank you, mate.

51:22Let's get the

51:23big ten for this

51:24one.

51:29Alien.

51:30Dark chocolate

51:31tempered egg.

51:32Filled with

51:33pistachio cream,

51:35pistachio cake,

51:36cherry mousse,

51:38candied pistachios

51:38and chewy sour

51:40cherries.

51:41Award-winning

51:42director Ridley

51:43Scott from

51:43South Shields

51:44is celebrated

51:44again.

51:45This dish is

51:46inspired by the

51:47Alien film poster

51:48from 1979.

51:50It sounds

51:51delicious.

51:52Great idea,

51:52great image to

51:54draw inspiration

51:54from, isn't it?

51:55That iconic

51:56cracking egg.

51:57Yeah.

51:57Can't wait to see

51:57how it turns out.

51:58Yeah.

52:00Cal pipes

52:01pistachio cream

52:02into the eggs

52:03followed by

52:04pistachio cake.

52:05With them being a bit

52:06thicker, probably less

52:07likely to crack under

52:08pressure.

52:09Yeah, exactly.

52:09This is topped with

52:10the cherry mousse and

52:11sour cherries.

52:13I like that nice

52:14sourness from the

52:15cherries.

52:15He melts the

52:16chocolate eggs

52:17slightly, allowing the

52:18two halves to be

52:19stuck together.

52:21It's the best dessert

52:22I've ever done my

52:22entire loaf of.

52:23Now I need to do four

52:24more.

52:25Right, I want you to go

52:26around in possession,

52:27but I want more on than

52:28yesterday.

52:28Cal, you have 11 minutes

52:29to the pass, chef.

52:30I'm just going to take a

52:31time and make sure they're

52:32perfect.

52:32How's it looking?

52:33Coming over.

52:34Oh, she's beautiful.

52:36Sure is.

52:37Loads more mousse,

52:39loads more pistachios,

52:40loads more everything

52:40really.

52:41If Paul could see us

52:42now.

52:45Smart, mate.

52:45Very smart.

52:51Let's go.

52:53Service, please.

53:06I love it.

53:07I love it.

53:08That's amazing.

53:13Wow, it looks

53:14incredible.

53:20Oh, oh.

53:23Oh.

53:31I think the

53:31presentation's great.

53:32I think the inside

53:33filling's actually really

53:34nice, but I feel like

53:35there's too much

53:35chocolate.

53:36I was expecting

53:37something cold in there.

53:38I don't know why.

53:38100% that's what I was

53:40thinking.

53:40I was thinking it needs...

53:42I need an ice cream to

53:44break it.

53:45The dessert is actually

53:45quite...

53:46It's delicious and it's

53:47heartfelt and it's

53:47warming and it makes you

53:48feel comfortable when you

53:49eat it.

53:49Totally see that.

53:50The presentation was

53:51sensational and the act

53:53the physical act of

53:54cracking into that shell

53:55and the bit of crunch felt

53:57like you're cracking into

53:58a bow and yeah, you're

53:59right, there's a sort of

53:59disconnect between the

54:01concept and the taste in

54:02the end.

54:02I love the way the sour

54:03cherry came through,

54:04though.

54:04That was really, really

54:05special, but I found

54:07myself looking for it.

54:08In the context of a

54:09banquet, just putting it

54:10on the table would have

54:11got a cheer.

54:13This by far for me was

54:14the best impact

54:17presentation that I think

54:19I've possibly seen on

54:21Great British Menu.

54:25Getting my head around

54:26the kitchen and the way

54:27things work is a pretty

54:28challenging task.

54:30Any easier third time

54:30round?

54:31I knew exactly what I was

54:32walking into today and

54:33things still are so

54:34stressful.

54:47Chefs, welcome.

54:49We've had a very intense

54:50week, have we not?

54:51Yeah.

54:52It's honestly been

54:53extraordinary to watch you

54:55two cook.

54:55A kind of harnessing of the

54:57whole spirit of this

54:58competition, exactly what it's

54:59about, so thank you very

55:01much.

55:01There's just been some

55:02phenomenal food, ingredient

55:04led, but then on top of that,

55:05the storytelling has been

55:07just absolutely enchanting.

55:09Who cooked the alien dish?

55:10For me, genuinely, one of the

55:12best presentation plates of

55:14food I think I've ever seen on

55:15Great British Menu.

55:16It was an amazing entrance, a

55:18brilliant piece, a brilliant

55:19dish.

55:19Thanks, Chef.

55:19So who cooked Moreland

55:20Memories?

55:21Me.

55:22Oh, my days.

55:23Like, I don't know anything

55:26too much about food, but I

55:27know about story, and when

55:28that arrived on the table, it

55:30was so emotional.

55:31That was not what I was

55:32expecting today.

55:33It was, like, sensational

55:34without being gimmicky, just,

55:36oh.

55:37It was, I will never forget

55:39that dish.

55:40Look, Chefs, we're not

55:41going to make you wait any

55:42longer, and it's got the

55:44result.

55:46Chefs, so the winner of the

55:47North East, and going through

55:49to cook at finals, is Jamie.

56:04Well done, mate.

56:06That's a shock.

56:08Incredible.

56:09Really?

56:10Yes, really.

56:12Listen, both of you,

56:13exceptional talents.

56:14Wonderful cookery, but I think

56:16for me, the pig's blood sauce,

56:18I just thought was fantastic.

56:19It was so deep, it was so

56:20flavoured.

56:21A really unique and

56:22individual style of cookery

56:23that I absolutely fell in

56:24love with.

56:25Yes, Jamie, in your

56:26calendar chef's dish, I

56:28absolutely love to give it a

56:29nine out of ten.

56:29I mean, who knew he could get

56:30so much out of a sunflower?

56:33Congratulations, Cal.

56:34The full Monty dish has

56:35got to be the highlight of my

56:36time here so far.

56:37I mean, we had so much fun in

56:39the chamber.

56:40It was really, really well

56:41thought out, and the flavours

56:42were great.

56:43That gravy.

56:44I will never, ever eat another

56:45gravy.

56:46Sunday roast is ruined for me.

56:49I hope not.

56:50I mean, you've definitely

56:50done the region proud.

56:52There's no two ways about that.

56:54It was just treat after treat

56:55after treat all day.

56:56Frank, thank you so much for

56:57working so hard.

56:58And we'd love it if you would

57:00join us for the banquet.

57:01Oh, definitely.

57:02Congratulations to both of you,

57:04though, because it's been an

57:05incredible week.

57:07Thank you both so much.

57:08Cheers.

57:11Outstanding, chef.

57:11Cheers, guys.

57:12Outstanding.

57:14I'm still in absolute shock.

57:16I can't quite believe it.

57:17It's been a real competition all

57:18week, and I'm just, yeah, I don't

57:19think it's quite sunk in yet.

57:21It's hard not to be just

57:22devastated, to be honest.

57:23Like, I've thought this was the

57:26year that I could definitely get

57:27one to the banquet.

57:27I honestly didn't see it coming.

57:29Jamie's a hell of a chef, so

57:30he's, you know, definitely

57:32know if he's in good hands.

57:33I think everyone back home

57:34will be really proud.

57:35I'm sure they're going to go

57:36mental when I tell them.

57:41How you doing?

57:41Unbelievable.

57:43From the start, those two

57:45canavetes that came in, you

57:46could see they were neck and

57:47neck all day long.

57:48The cooking was exceptional,

57:50but the thing that actually

57:51really grabbed me was the

57:53storytelling.

57:53It was powerful.

57:54Cal won the starter, and

57:56then the fish.

57:57His fish dish isn't a bad

57:58one.

57:59No.

57:59It's just not quite as good

58:00as the one that won.

58:02And then those two main

58:03courses, I mean, they're

58:05storming main courses.

58:06Unbelievable.

58:07And then the desserts.

58:09Both desserts, they genuinely

58:10had me a little bit nervous

58:12and scared.

58:12And they scored the same.

58:13Yeah.

58:13The way we were both cooking,

58:14I'm like, must have been the

58:15closest thing on planet Earth.

58:17Yeah, it was good.

58:17Losing count as a chef from

58:19this competition is pretty

58:20heartbreaking.

58:21It is.

58:22There's a couple of those

58:22dishes that are up there on

58:24my wild card list.

58:26And on mine, absolutely.

58:27Cheers, mate.

58:28To the North East.

58:28Hope you get one to the

58:29banquet.

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