Great British Menu Season 21 Episode 14

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Transcript

00:02It's crunch time for our chefs from the northeastern Yorkshire.

00:05Two scored courses down and three chefs remain in the competition.

00:10Everything's at stake. You put your name on the line.

00:13For main course, I'm gonna give my hat and show.

00:16Pretty good, pretty good.

00:18Judging their main course and desserts today is a Michelin-starred cooking maestro, Paul Ainsworth.

00:24Main course is the blockbuster part of the week.

00:27It's a dish that all chefs would love to get to the banquet.

00:31It's Michelin-starred Cal's third time in the competition and he's ahead on points.

00:36Every single dish I'm going to cook is better than any dish I've ever done.

00:40Didn't want that to happen.

00:41But Cal's battling two extremely talented newcomers, Waker and Jamie.

00:47I'm one point behind Jamie and I'm going for it.

01:03The three remaining chefs from the northeast of England must now compete over mains and desserts.

01:09Cal is in the lead on 18 points, Jamie is on 14 points and Waker is right behind on 13.

01:16I want more blockbusting dishes today.

01:19Main course is always a lot of work, so a lot of running around.

01:22Pushing yourself.

01:23If not here, then where?

01:24You know what I mean?

01:25Should we crack on?

01:26Let's do it.

01:29I'm so excited by this course.

01:32This for me is an opportunity for those individuals to go all out.

01:39I love this dish.

01:40I'm here for nines and tens.

01:42Yeah, there's lots of components.

01:44Trying to get everything on the go fast.

01:47Yeah, wish me luck.

01:48Timing is the key for this dish because it's the main course.

01:52This year, each of the chef's dishes must be inspired by a great British movie or movie maker.

01:58So I'm getting the stuff for the parfait ready to go.

02:02I'm going to start doing with my potato sheets because it does take a bit of time.

02:07Just a sourdough starter, fried and butter, so that goes really crispy.

02:11Currently in second place, Jamie.

02:14So the title is Moreland Memories, based around the film Kez.

02:19Wow, that's really like from my actual childhood.

02:23Oh, it's quite a bleak film, but I'm trying to shine a bit of happiness on a kestrel's surroundings.

02:30So celebrating the Morelands.

02:32So yeah, let's start with the duck.

02:34Cook it on the crown, through the oven, roast it in that Moreland honey.

02:37Delicious.

02:38And I'm trying to utilise the entire bird.

02:40So offal is going to go through a faggot, which is going to be served on the side with some

02:44figs.

02:45Fantastic.

02:46I'm going to make a little whipped liver parfait with bilberry powder and some elderberries preserved in juniper vinegar.

02:53Yeah.

02:53And that's going to be served alongside some crumpets.

02:57Finally, Jamie, talk to me about this, Trey.

02:59Lots of unusual sort of seasonings here.

03:01So I'm going to make a Moreland seasoning, like a spice mix.

03:05And it's everything that I've foraged and preserved in the nearby area to the restaurant.

03:09That's a beautiful idea, Jamie.

03:11I love that.

03:12Yeah.

03:13Next for Jamie, the livers for his whipped parfait.

03:17It's warming those livers so they're just cooked.

03:20So it stays nice and pink when it's whipped.

03:24Waker's inspiration is the film Bean, starring Rowan Atkinson from County Durham.

03:30The dish is called Precisely Restored.

03:33It's from the sink.

03:34He ruined the painting and then he restored in his own way.

03:38Right.

03:39Fantastic.

03:39Think I get the picture.

03:40Right.

03:41I mean, we've got to start off with that beautiful saddle.

03:44I'm going to take the bone out.

03:45Yeah.

03:46And take all the off cuts to make a faggot.

03:49Yeah.

03:50Mince it with lamb heart and lamb liver.

03:52So you're going to stuff it.

03:54Yes.

03:54What were you going to accompany the lamb with?

03:57Potato fondant and two coloured of carrot puree and a roast carrot.

04:03You've got time to do it, haven't you?

04:05Yes, I have.

04:06Lovely.

04:11Waker shun traditional cylindrical fondant potatoes in favour of rolled fondants using potato slices.

04:19I have to do this layer by layer, hopefully stick it together and it will take a bit longer.

04:26She forms long potato ribbons before hand rolling them.

04:32It's very time consuming.

04:36King Cal, title and the inspiration please.

04:39The title is The Full Monty.

04:41Come on.

04:42What a movie.

04:43Yeah, what a movie.

04:44Obviously shot in Yorkshire.

04:46It's brilliant.

04:47Yeah, I mean the first thing that grabs my eye, Cal, is a really lovely dry aged guinea fowl.

04:52Yeah.

04:52I'm going to skin it.

04:54I'm going to take the breast meats, roll that out, lay that over the skin.

04:57I'm making a roulade in the centre from all of the thigh meat.

05:01Yeah.

05:02So there's going to be two farses.

05:03There's going to be one with smoked wild Henlewoods mushrooms.

05:06Yeah.

05:06Inside that is going to be some morel mushrooms stuffed with truffle farses.

05:12Then that gets rolled inside the guinea fowl breasts and skin.

05:16Fantastic.

05:17In terms of what you're accompanying with the guinea fowl.

05:21Yeah.

05:21Sausage and then some milk buns as well.

05:23And again, on the other side I'm doing a sweet corn chow and mushy.

05:26Yeah, this dish certainly is going to be pushing you to the limits, you know.

05:30It's going to be great to watch.

05:31Yeah.

05:34So I'm just blowtorching the aged duck to try and give it a nice bit of colour.

05:40Duck looks good, Jamie.

05:41We need to get this head of honey on there now.

05:44Yeah, nice.

05:44Glazing in the oven.

05:51Jamie's challenges are the cooking of the duck.

05:55You know, making sure that it's beautifully pink.

05:57The crumpets, fluffy.

05:59The parfait bean, beautifully smooth.

06:02He's going to make a sauce and he's going to almost over reduce it.

06:05So he needs to get that balance absolutely spot on.

06:09What I'm doing here now is rolling my potato fondant.

06:13My concern is timing and also they will stick together.

06:22So that's the sauce on.

06:24I'm going to start cooking that down slowly.

06:27Right, let's do some sausage.

06:41We're going to temper them over the barbecue and then, yeah, go from there.

06:50Potato fondants rolled and purple carrots ready for steaming and pan roasting.

06:55Waker moves on to her yellow carrot puree cooked with saffron.

07:01Waker's dish.

07:02I've got concerns.

07:03The lamb, the saddle.

07:04The key is to render all of that lovely lamb fat.

07:08You don't want rare here.

07:11I'm going to mix the faggot mix here.

07:13I've got this pickled elderberry juniper vinegar.

07:16If I pour it all in at once, it might go like fluorescent pink.

07:20So I'm just going to go really slow as it goes in.

07:26Cal's skinning his guinea fowl.

07:29I wrap everything that I'm making inside it.

07:33Cal's dish, the full Monty.

07:35He's using the skin.

07:36He's then putting all of the fasts into the middle.

07:39He's then going to roll another one and put that inside, which is all going to be going into the

07:44breasts.

07:45So that in itself is very complex.

07:48I'm holding my breath for him on this.

07:52Oh, my days.

07:56So this is the moreland seasoning from all the fig leaves that we preserve.

08:00That's fermented bilberry powder.

08:02And then I've got a fermented wild cherry powder as well to go through there.

08:09Just a sprinkle of saffron.

08:12I'm going to just give this puree a little bit of colour and also a little bit of earthiness into

08:18the flavour.

08:20This is fast mix, so it's all the leg meat.

08:23We're going to add egg, butter, cream into it.

08:25We're going to pass it through a tamish sieve to get all the sort of sinew out.

08:28And then roll it all up after that.

08:32Weka's now on to her jus for the lamb.

08:35It made it from the lamb bone I trained.

08:38And now I'm just reducing but adding some flavour.

08:43Chinese vinegar and reduced shiso syrup will give it extra punch.

08:48Getting that taste-wise, I think.

08:54Weka's been cooking her signature pan-Asian food at the Woodhull Hotel and Spa in Wetherby since 2022.

09:02I'm a French cuisine-trained chef.

09:05But I worked in Japanese restaurants, Vietnamese restaurants.

09:10And now I'm here.

09:11This restaurant, I feel like my baby.

09:14I can use the most beautiful products from Yorkshire.

09:20But because of my background and my cooking style, I like to cook with Asian flavours.

09:28I hope I can get to the banquet to show my cooking to the world.

09:33I think what will make me stand out is how much effort I put in.

09:40Service.

09:46Weka, how are you doing? I'm all right.

09:48Is that the sauce? Yes.

09:50It's still reducing a little bit. Yeah.

09:53How are you looking for time?

09:55I'm a bit behind because of the beginning.

09:58I spent a bit more time on my potato.

10:01But I'm catching up. All right.

10:02Thank you, sir. Keep going, all right? Thank you.

10:06I'm worried about Weka.

10:08She's not got her lamb in yet, so I think Weka is really up against it.

10:14Whilst Cal's milk buns are baked...

10:17Pretty good. Pretty good.

10:19Weka tackles the mince stuffing for the lamb.

10:22So this is the lamb mince I made from my off-cuts from the lamb saddle.

10:27It's then layered with anchovy and shiso leaves before being rolled and seared.

10:34Jamie's starting his crumpets.

10:37Do a little test crumpet quickly.

10:39Before returning to his duck sauce made with elderberries pickled in juniper vinegar.

10:45How are you looking, Cal?

10:46I don't know, mate.

10:46Absolutely no idea.

10:47Hopefully good.

10:49You can see when it's completely set over the top, it's nearly there now.

10:53How are you doing, Jamie?

10:54Yeah, good. Thank you, Chef.

10:55That faggot mix.

10:57Is that the dried fig?

10:59Yeah, they're preserved.

11:00You've got a little bit of the liver through there as well.

11:03And how are you doing for time?

11:05OK, I've got a few more jobs to do.

11:06Good man.

11:07All right.

11:09Just tried the faggot.

11:10It is delicious.

11:11The crumpets were on.

11:13He is in the zone.

11:19Jamie is head chef of Michelin-starred restaurant Mies,

11:22which is in Hovingham, 20 miles from York.

11:26So we've been open for two years.

11:27The style is very relaxed in a very calming atmosphere

11:31with lots going on, lots of theatre.

11:34I think the North East produces some of the best produce

11:37in the entire country.

11:38It makes you prouder of serving guests

11:40when you're picking it yourself every day,

11:42fresh from the moorlands,

11:44where we get a lot of berries and mushrooms.

11:47I'd say my proudest moment was me winning the Michelin star.

11:50It was 12 years of blood, sweat and tears,

11:52but achieving something for a great race menu is huge.

11:56Getting to the banquet,

11:57I think it's what a lot of the chefs dream to achieve.

12:00And I couldn't be prouder to be representing the North East.

12:10Waker's lamb is now seared and ready to roast.

12:14Cal's starting work on his balleteen,

12:16assembling the two fast fillings.

12:19This is with parsley, tarragon, smoked wild hen in the woods mushroom.

12:24And then I've done a truffle one for the morels,

12:26and then that's going to get rolled inside this,

12:28and then this is going to get rolled inside everyone else.

12:31Fondant's looking good, Waker. Happy with it?

12:33Yes, I think so.

12:35Al, how are you doing? Can I taste the sauce?

12:37Yeah, of course. This is just the base.

12:38So this is sort of the brown guinea fowl stock reduction.

12:42Yeah. And then we're going to hit it with the brown butter,

12:46the fermented sep juice,

12:47white currant juice for a bit of brightness,

12:49and sherry vinegar as well. Cheers, Chef.

12:53My concern with Cal is he's got so many things

12:57that he needs to keep an eye on,

12:59and every one of them is integral to his dish.

13:03So I'm just wrapping the faggots,

13:05and I'll cook them seal side down

13:06so they don't pop open when I fry them, basically.

13:08OK.

13:11Shaking your bench.

13:15Because I don't have much time left,

13:17I can't do my faggot.

13:19However, I've got this beautiful heart and the liver

13:22I'm going to put on the barbecue.

13:24With her fondant potatoes eating into her cooking time,

13:27Waker's had to drop her faggots.

13:30Looking good?

13:31Not quite, but I've got a plum bee.

13:35Sweet corn butter, cream, salt,

13:37very, very simple recipe.

13:39Waker's first to the pass.

13:41With her purple carrots pan roasted,

13:43she blitzes her yellow carrot and saffron puree.

13:50Ooh, it smells roasty and delicious in here, doesn't it?

13:54Does it? Look at those carrots.

13:56Waker, three minutes until you need to be at the pass, OK?

13:59Thank you, Chef.

13:59Waker, can you tell me what you want and I'll do it?

14:01I just need to puree one of the carrots if you don't mind.

14:04Yes, of course.

14:05Good energy. Teamwork.

14:07Waker finishes her lamb on the barbecue,

14:10adding her new addition of lamb's liver and heart

14:12to be served instead of her faggots.

14:15Waker, clearly you need more time.

14:18How much time would you like?

14:19Can I have five minutes, please?

14:21Yeah.

14:22Waker, Waker, stay calm, all right?

14:24Don't panic.

14:26But the stuffed lamb isn't at the correct temperature.

14:30You're at 44.

14:32I'll keep an eye on it.

14:34Whilst waiting on the lamb,

14:35she finishes seasoning her zhu with more Chinese vinegar.

14:39Waker?

14:40Yes, Chef?

14:41I just need to let you know you've now had the five minutes grace.

14:44Yes.

14:44If you need more time, it is likely to affect your score.

14:48Be truthful, how much time would you like?

14:50I would do it...

14:52Maximum eight minutes will be on the pass.

14:54From now.

14:55From now.

14:57Jamie slices the lamb's liver and heart,

15:00whilst Cal looks after the zhu.

15:02Cal, how are the faggots?

15:05Faggots, Waker, where are those?

15:06I couldn't do faggot, Chef,

15:08so I barbecue some liver and heart separately.

15:12Nearly out of time,

15:14Waker has no choice but to plate up.

15:16The carrots go first.

15:19A purple roasted carrot is first,

15:21followed by the two carrot purees.

15:26And then the sliced liver and heart on there.

15:31Fondant. What about these?

15:32And the fondant.

15:33Yeah.

15:35Waker?

15:36Yes, Chef?

15:36We're now ten minutes late to the pass.

15:38Yeah, I'm coming up, Chef.

15:40The lamb is plated with extra splashes of the two purees

15:43to resemble the painting from the film Bean.

15:48Sorry.

15:49Ready to go?

15:50I knew all the way was about it.

15:51I'll bring these up.

15:51Right.

16:00So the name for the dish is Precisely Restored.

16:05Inspiration is from the film called Bean.

16:07Rowan Atkinson, he ruined the painting

16:09and then he restored in his own way.

16:12You've got the dish to the pass.

16:14And I just want to say as well, great teamwork there.

16:17Good luck.

16:17Thank you, guys.

16:18Good luck, mate.

16:27Obviously, she's had a bit of a nightmare.

16:30She got locked into that potato

16:31and it sort of ate up all her time.

16:44OK, let's start with a hero.

16:46That lamb from Durham.

16:47Is that how you wanted it?

16:50I still have a little bit crispiness from the fat and the skin.

16:56I mean, pizza cooked.

17:00The potato.

17:01Was the time and effort worth it?

17:05It does give me a bit more flavour compared with a just plain fondant potato.

17:10I think a lot of the focus went on to the potato.

17:14Was it worth it?

17:15No.

17:16The carrot puree with the yellow one, do you feel you've got the balance of saffron how you'd like it?

17:22Yeah, I wouldn't do more.

17:23Are you getting a distinct one's orange and fennel, one's saffron?

17:27I think the saffron is pretty punchy.

17:30It definitely comes through in a puree.

17:31Right.

17:32Now, what would you score this?

17:35Erm...

17:36Five.

17:37With Paul considering time, I imagine that's probably going to drop to a five.

17:40Jamie?

17:41I think five.

17:52Hey, mate, you OK?

17:53Thanks for our help, guys.

17:55Main course is tough.

17:56It is.

17:58Next to the pass, Jamie.

18:00His duck is now rested and can be carved.

18:06Jamie?

18:07Four minutes.

18:09Oui, chef.

18:10I imagine that'll be for the parfait.

18:13Right.

18:13On your crumpet.

18:14Nice.

18:14Jamie, what do you need from me, mate?

18:16Can you barbecue the crumpets?

18:18Do you want to start with the parfait, please?

18:21To finish his faggots, Jamie glazes them with his duck sauce,

18:24whilst Cal sorts the crumpets and Waker dusts the parfaits with bilberry powder.

18:31Jamie, one minute to the pass, one minute.

18:34The duck is layered with fresh fig and king oyster mushrooms.

18:39Can't this reduce them down or anything, isn't this?

18:41Just warm up.

18:42Before being dusted in Moorland seasoning and finished with more sauce.

18:48Jamie, you are due to the pass now.

18:50Oui.

18:52His faggots sit on Moorland stones and are completed with a duck wing.

19:00Oh.

19:04OK, chef.

19:05Happy.

19:06Two minutes over, but it looks incredible.

19:09The dish is called Moorland memories, inspired by the film Kes.

19:14Fantastic.

19:15Right, let's go.

19:16Good luck, chef.

19:17Good luck, chef.

19:18Good luck.

19:25This is him, his heart, his soul, everything is there, isn't it?

19:30Let's taste it.

19:39Oh.

19:39Oh my goodness.

19:46Let's start with the duck, Jamie.

19:47Is that exactly how you wanted it?

19:49I think it's got a nice cook on it.

19:50Skin, rendered nicey, crispy.

19:53Dogs beautifully cooked.

19:54Struggling to find anything wrong with us.

19:57The faggot.

19:57I would have maybe gone heavier on the glaze had I not served it on the stone.

20:01I was just conscious of it sort of pulling off and making a mess.

20:04The parfait.

20:06Is that how you wanted it?

20:08I love the berries.

20:09I think it cuts the ironiness of the parfait.

20:12That is stunning.

20:13That is excellent.

20:14Anything you'd do different?

20:16No.

20:17Personally, I'm happy.

20:18Jamie, what would you score this dish?

20:21I'd like an eight.

20:22I'd like an eight for it.

20:24Ten.

20:26Simple as that.

20:27Gone. Bye.

20:33How we doing?

20:34How was that?

20:35How was it?

20:36Happy with it.

20:36Dish of the week, that, isn't it?

20:37Yeah, for me.

20:40Finally, to the pass, Cal.

20:42Okay, Waker.

20:43Yes.

20:43Individual time leaves, about 15 all the way around.

20:48Cal, eight minutes to the pass, sir.

20:50Perfect.

20:51The milk buns are glazed with sweet corn husk caramel,

20:54whilst Cal cooks mushroom skewers on the barbecue.

20:58I just want them going in the oven, stood up if possible,

21:00and just flash.

21:02The multi-layered guinea fowl valetine is carved.

21:06Three minutes to the pass, Cal.

21:08Two minutes.

21:09The sweet corn chow and mushy has been steamed

21:11and topped with set mushrooms.

21:15The valetine takes centre stage with a mushroom skewer.

21:21Someone can get those buns up, please.

21:23Yep.

21:23Wild leek oil.

21:25One minute to the pass now, Cal.

21:27One minute, yeah.

21:27I'd like to come up with that one minute.

21:29Yeah.

21:30Each sweet corn chow and mushy is finished with a herb sourdough crumb.

21:34Is that chive in with that corn?

21:36Chive, free corn and wild leeks.

21:38A guinea fowl sausage is served on the side with two milk buns.

21:44Okay, you're due up now to the pass, please, Cal.

21:46All right, I'm ready to come up.

21:48There we go.

21:52Definitely worth the wait.

21:53Definitely worth the wait.

21:54Always wait for hot chocolate.

22:01The name of the dish is the full Monty.

22:03Lovely.

22:07Nothing wrong with the portion sizes here, isn't there?

22:10Nothing wrong with the portion.

22:11Right.

22:12I'm going to bust that.

22:13Come on.

22:13Do you notice how I've gone off the back like YMCA style?

22:16I mean, yeah, yeah.

22:26Presentation.

22:27What have you got to say about it, guys?

22:28It's funny.

22:29Yes.

22:30And I can't quite believe this is happening.

22:32Right?

22:32I hope that it certainly is.

22:42Okay, Cal, let's start with a guinea fowl.

22:44Is that exactly how you wanted it?

22:47Yeah.

22:47The cook's so perfect, to be honest.

22:50The fast is cooked beautifully.

22:52The meat's still juicy.

22:53It's just glazed with some rendered fat from the inside of the skin.

22:56And it's so moist, so flavoursome.

23:00I think it's absolutely delicious.

23:01Sausage.

23:02Pleased.

23:03Bang on, yeah.

23:04Took it to 68, rested it, flashed it at the end to get a bit of heat through it,

23:07but it's got that heat from the spices.

23:10It's got a nice bit of spice for it.

23:11Mmm, yeah.

23:13Really lovely sort of warming pepper.

23:15Yeah.

23:16The milk buns.

23:17Pleased.

23:18Yeah, lovely proof on those.

23:19So nice to mop up that sauce with.

23:21It's quite delicate.

23:23So well judged, would you say, Jamie?

23:24Yeah.

23:25Anything you'd change?

23:27I don't think so.

23:28If you were to score this, Cal, what would you give yourself?

23:31A good score.

23:32Go on, be honest.

23:33Er, 9-10, hopefully.

23:35I think so.

23:36OK.

23:37I think it's a 10.

23:39OK.

23:39I will give a 9.

23:41Why not 10?

23:42I get the idea for the chowannes and link to the dish,

23:46but I'm happy just to eat that alone.

23:49Feels like an extra thing?

23:50Yeah.

23:51OK.

23:57Oh, main course.

23:58Yeah.

23:59Done.

23:59It's brutal main course there, isn't it?

24:01You must be hoping for a high score.

24:02I did it how I planned it, so hopefully you can get some top marks out of four.

24:06I think both of you did it really well.

24:08Shall we go see what we've got to score, then?

24:09Let's do it.

24:09Something else.

24:11I've sort of got whiplash.

24:13Honestly, the drama of it all, from Waker having a total nightmare, really, timing-wise.

24:19Yeah.

24:19But I want to move swiftly on.

24:21Yeah.

24:21To the blockbuster triumph from the other two chefs.

24:25It's what you dream of, and I think you'd be hard pushed to find two more greater links to British

24:34film, but shown through the medium of food.

24:37No, absolutely.

24:38Mind-bogglingly brilliant.

24:39Just so thrilling.

24:44Cal's on 18 points, Jamie with 14, and Waker on 13.

24:51An extraordinarily powerful course from all three of you chefs.

24:56Waker, I'm going to start with you.

24:58For your dish, precisely restored.

25:01The link to the brief was witty and clever.

25:05The lamb saddle, however, there was no seasoning.

25:08It was late going into the oven, so you had no time to slowly render the fat, bring out the

25:14flavour.

25:16The two carrot purees were nice.

25:19I did feel, however, that the one with the saffron in, the yellow one, was maximum level of saffron that

25:25you'd want for that dish.

25:27I wish you'd done a traditional fondant potato and not lost all that time trying to do what you originally

25:34wanted to do.

25:37Jamie, for your dish, Moorland memories.

25:43The link to the brief, I really enjoyed.

25:47You've captured the bleakness of the film and you've turned it into beauty.

25:53The way you cooked the duck with the Moorland seasoning on the crown and glazing it with the honey was

26:00beautiful.

26:02The flavour and the texture of the parfait was fantastic.

26:05The crumpets themselves, with that bit of Moorland seasoning that you put on there, were the perfect accompaniment for the

26:12main course.

26:14Cal, for your dish, the full Monty.

26:19The antics at the pass were fabulous.

26:24The guinea fowl valentine, hats off, was a masterclass in technique and skill.

26:31To get that crisp skin, moist breast and just the cooking of the fast itself is a feat of genius.

26:38The milk buns, again, a stroke of brilliance.

26:41The guinea fowl sausage had a lovely and unexpected spice going through there.

26:46A lovely little bit of heat.

26:47The guinea fowl sauce was great.

26:49You just wanted more and more.

26:51So, to the scores.

26:55Waker.

26:57I'm giving you...

27:00..a five, Chef.

27:03You were 13 minutes late to the pass and I had to deduct marks.

27:09Waker, I want to commend you on the way you dealt with what was clearly a very stressful situation.

27:15You just kept going, you were unstoppable and when you came back into the kitchen,

27:20not only did you have good humour, you supported your fellow chefs in a really beautiful way.

27:25So, thank you for that, Chef.

27:29Jamie.

27:31I'm scoring you...

27:35..10, Chef.

27:38Congratulations, Jamie.

27:39That scene that you set, it was so powerful.

27:42I could actually feel the Kestrel's presence, I promise you.

27:47Cal.

27:49I'm scoring you...

27:53..also a 10, Chef.

27:56The attention to detail was just extraordinary.

28:00You took my breath away.

28:01Thanks, Andy.

28:01Congratulations, Chef.

28:02We move on to dessert and please don't lose momentum, because today has been phenomenal in every aspect.

28:12Thank you so much, chefs, and we will see you for the sweet part of the menu.

28:18Congrats.

28:19Well done, mate.

28:20Well done.

28:21Well done.

28:22Well done.

28:24First ever 10.

28:24Unbelievable.

28:25Yeah, on main.

28:26Love that.

28:26Well done.

28:28Well done.

28:29Deserve it.

28:30Deserve it.

28:35Yeah, I'm feeling ecstatic.

28:37First ever 10 on main course as well, so yeah.

28:39Good day for me.

28:40Yeah, to get a 10 on the mains first time, I'm really happy about it.

28:44I'm not disappointed with the score, because that was the score I gave to myself.

28:49I'm still fighting for it.

28:50I just hope there's no mistake, and I can deliver what I've been practicing.

28:57Now the focus shifts to the sweet menu, starting with the pre-desserts.

29:02Sweet part of the menu, let's go get it.

29:03Good luck.

29:04Good luck.

29:06Paul will taste these blind, and whilst they won't be scored, their ranking will determine

29:10who goes home if there's a tie break.

29:15So this is for the sorbet.

29:17I've got two different mango puree here.

29:20One sweet, one sour.

29:22I'm going to make popcorn ice cream.

29:24Cuisine, popcorn, vanilla cream, and milk, just to infuse.

29:28That's the barley koji cream, which I'm just going to melt, add the gelatin to, and

29:33then it's going to go in with the eggs.

29:36Waker's pre-dessert is called Her Majesty's Mango, inspired by the film Victoria and Abdul.

29:42The pre-dessert is this mango and pandan leaf sorbet.

29:45I'm just going to make some clout with fennel and cucumber, something really refreshing.

29:51I can't wait to see it, chef.

29:56This is the base for the jam.

29:59That's water, sugar, and citric.

30:02I smell popcorn, yay.

30:04Yeah, absolutely.

30:05So my inspiration is just the cinema itself.

30:07Cinema.

30:07So the dish is called It's Not a Movie Without Popcorn.

30:10So popcorn ice cream, popcorn, caramel, salted popcorn, jazzy's, snowy's, little lime gummy bears,

30:16strawberry love hearts, fizzy cola bottles.

30:18Fun, fun, fun.

30:19Super fun, yeah.

30:24Whilst Cal gets the flavoured mixes on for his gummy sweets.

30:27Contain it to 105, just to reduce all the glucose in them, so you get a nice chew on them.

30:33Jamie's working on his barley koji biscuits.

30:36So the title of the dish is Chocolat, inspired by the film Chocolat.

30:42And the film is obviously based on the book written by Joanne Harris, who's from Barnsley.

30:48So what I've tried to do is create a chocolate brie dessert without actually using chocolate.

30:53So it's going to be like an ice cream sandwich.

30:55And then fill it with a really tart raspberry jam to cut through the chocolate.

30:59Wow. Honestly, I can't wait to see it.

31:01So this is for my clouds.

31:04It's quite easy.

31:06Just blend the fennel, cucumber with the water to make the water.

31:10And I'm going to drain it.

31:11That is the water for the cloud.

31:14Cal's setting his assortment of colourful gummy sweets.

31:20Good?

31:21Good. Just setting the sorbet now.

31:23Yeah, that jam's not far off.

31:24And he's cut his biscuits out and then ready to do the dance.

31:26Whilst waiting for his ice cream, Cal moves on to his salted caramel popcorn.

31:31Half and half. That's the way you have your popcorn.

31:33And Jamie's raspberry jam is ready.

31:36By itself, it's really sharp.

31:38But Waker has a problem. Her sorbet hasn't set.

31:41Mine's your one-third quite runny.

31:43Runny?

31:44In the middle.

31:46Or you get the nitrogen out.

31:47All right, lovely chefs, you have five minutes to the pass.

31:51Do you need extra time?

31:52Yes, please.

31:53How much?

31:54Two more minutes, please.

31:55Let's put a fire under it, Waker.

31:58Nitrogen is Waker's last chance of a set sorbet.

32:03Cal serves popcorn ice cream.

32:07Jamie's koji chocolate flavoured ice cream biscuits are assembled with raspberry jam.

32:13It's two minutes to the pass and then it'll be time that you want an extra two minutes, Waker, yeah?

32:18Can't get it out.

32:20It's stuck.

32:23Nice.

32:24It won't go.

32:25It won't go.

32:30Waker's sorbet is topped with the whipped cucumber and fennel cloud.

32:34That is time, please, chefs.

32:40Waker, yours looks like we'd better eat it quite quickly.

32:42Yes.

32:43Yes.

32:46I've got lovely things on a tray.

32:50Thank you very much.

32:51Oh, yeah.

32:52Look at this.

32:53I think we'd better get started on this one quite quickly.

32:56This one?

32:56Yes, I'm worried about it melting.

33:07Extreme simple, but you know what?

33:08It's kind of what you want.

33:09Yeah, it's fresh.

33:11So elegant.

33:14Seriously good.

33:15Really tasty.

33:20It's quite fun.

33:23I don't know if that's what I would call pre-dessert.

33:26It's more like a tiny dessert.

33:27Yeah.

33:28I like this because every bite is different.

33:31Yeah, yeah.

33:32Tastes like the cinnamon.

33:33Really nice.

33:38Oh, wow.

33:39Yeah.

33:42That's excellent.

33:44Beautifully made, isn't it?

33:45It's slightly sweet, but that's a lovely thing to lead you into dessert.

33:50Mmm.

33:52Where's this chocolate flavour from if there's no chocolate at all?

33:55So I've taken barley koji and cooked it for six weeks and then infused that into the cream

34:01and it gives it like a chocolate taste.

34:03Yeah.

34:04And it does interestingly taste like chocolate without having chocolate.

34:07Yeah.

34:07Okay.

34:08Three, two, one.

34:08Right.

34:08Three, two, one.

34:09I am going to go number three.

34:12Mm-hmm.

34:13It's delicious.

34:14It's nice.

34:14It's creamy.

34:15It is quite sweet.

34:16That popcorn could have been salty more, couldn't it?

34:19Mmm.

34:19Number two.

34:20Not too sweet.

34:22It's racing.

34:23I like it.

34:24Winner for me.

34:25First place.

34:26Outright winner for you.

34:27Outright winner.

34:28Yeah, that blackened barley.

34:30Mmm.

34:31That's really good.

34:32It's different.

34:32Who made what do you think?

34:34Do you know what?

34:35I couldn't tell you.

34:36Come on now.

34:36I'm going to give it a go.

34:37Come on, Chef.

34:40Jamie.

34:43Waker.

34:46Cow.

34:47Is that your final answer, Chef?

34:48That is my final answer, Andy Oliver.

34:50Ha-ha!

34:52Cow.

34:53Yeah.

34:54Waker.

34:55Yeah.

34:56Jamie.

34:57Jamie.

34:57Jamie's not mucking about.

34:58Jamie's not mucking about.

34:59Yeah.

35:00He's going to play.

35:01That is amazing.

35:02Yeah.

35:05Paul is looking forward to seeing movie-making magic in desserts.

35:09The pressure is on to succeed.

35:15So I'm just tempering some white chocolate with green cocoa butter.

35:20All this rhubarb, sugar, water and a little bit of citric, that's going to get blended into a sorbet.

35:27So this is my first step, but it's used to insert, so I have enough time to get it frozen.

35:36Sorbet-based made.

35:37Jamie's next task is a brown butter parking cake.

35:41So, vanilla, ground almonds, ginger, cinnamon, black treacle.

35:48Oh, that smells amazing already. Can you smell it?

35:50Beautiful.

35:51So the title of the dish is called Rhubarb in Black, styled around the film Woman in Black.

35:57Okay.

35:58Daniel Radcliffe is seen making his way around with candlelight around the house.

36:02It's quite a dark and eerie film.

36:04I've used the whole candle idea to imitate how forced Yorkshire rhubarb is going.

36:10Yeah, clever.

36:10Right.

36:10This will be refined grandma cooking at its best, I think.

36:15So tell me exactly what's going on your plate.

36:17Warm Yorkshire brown butter sponge soaked in the rhubarb syrup.

36:21Poached rhubarb, a dress all over the top of that.

36:24Rhubarb sorbet, and then a warm stem ginger custard, and then a spiced crumble over the top of that.

36:29Timings, you happy with getting all of this done in the time?

36:32I'm happy with the timings, I've got a few bits to get on now.

36:34Right, good luck, chef.

36:40So I'm filling moulds with fresh mango and the usual...

36:46The other chefs are hot on Cal's heels, so he needs to nail his dessert if he's to cook for

36:52the judges.

36:53So the title is Alien, Ridley Scott's 1979 original.

36:58Classic, massive, worldwide, international blockbuster.

37:02Yeah. So I'm doing the original movie poster, so they actually used a chicken egg for the actual shot of

37:07the poster.

37:08So I've used chicken egg chocolate egg moulds.

37:10Talk us through what's inside the egg.

37:12Lined with fuitine.

37:14Yeah.

37:14Pistachio cake, sour cherry mousse, dried sour cherries.

37:17The trickiest part of this.

37:19Yeah, the egg is the trickiest for getting that snap right.

37:21Everyone wants that snap right.

37:22You want it to crack.

37:23Yeah, you want it to smash open, so...

37:31Cal's opting for the seeding method to temper his chocolate.

37:35Yeah, you seed it by adding in some solid cocoa mass chocolate.

37:40It basically helps you control the crystallisation of all the sugars within the chocolate.

37:45And it keeps it nice and glossy, and then helps with the snap as well.

37:50Jamie's rhubarb sorbet is ready to freeze.

37:54Can we use these tops for a bit of sort of decoration, just a very little bit sticking out the

37:58top.

37:59Waker's dessert is called Secret Wonder Bloom.

38:02It takes inspiration from the 1993 movie The Secret Garden, mostly filmed in Yorkshire.

38:10Main element of the dish is coconut mousse with the yuzu mango insert.

38:16Yeah.

38:16Mixed with the black sesame seed paste and the charcoal powder.

38:21That is for my coating for my mousse.

38:23And you come away with the exotic sauce.

38:26And I'm gonna make some sponge cake as well to present the mousse.

38:31It's just to look like a garden on the plate.

38:35What could go wrong for you today?

38:36I don't think this dessert got any room for any mistake.

38:40So I have to get everything on point.

38:43I wish you all the best.

38:44My concern is there's a lot of black sesame in this dish.

38:51Yeah.

38:51And as we've seen with Waker, she is such a talent.

38:56But timing for her, it just flies away.

38:59And I know because I've been there.

39:05So this is a coconut praline.

39:07It's for my crunchy base to give a little bit of texture.

39:12How you getting on, Jamie?

39:13Yeah, good, thank you, mate. Yourself?

39:14Yeah, good, mate. Good, good.

39:15How's the chocolate looking?

39:16Chocolate's looking good.

39:19What do you think about this dessert?

39:21Yeah, I think this dessert is an absolute blockbuster.

39:24This chef is really a phenomenal talent, you know.

39:29Crumble can go in now to get blessed.

39:32Jamie's dessert, rhubarb in black, based on the woman in black.

39:36I love the sound of this dish.

39:39From main course today, he's riding high.

39:41Yes. He's got confidence.

39:43And he looked on fire again.

39:45He just needs to make sure that it's ultimately not just sponge and custard.

39:50Jamie begins work on his stem ginger custard

39:53while Waker's starting her basil sponge to resemble garden moss.

39:58I do love basil.

40:00And Cal's now onto his pistachio cream.

40:04We're going to finish it with some more milk, salt,

40:06for the salted pistachio cream.

40:10Cal's Michelin-starred and green Michelin-starred restaurant, Pine,

40:14is 15 miles from Newcastle, deep in the wilds of Northumberland.

40:19Restaurant Pine is very focused on sustainability,

40:23foraging using Northumberland ingredients.

40:26Our garden's a huge part of what we do, being able to grow our own fruits and herbs and vegetables.

40:33You really get to see what's in season and when, when you're growing it yourself.

40:37People care as much as you do about those things.

40:41Last time I was on Great British Menu, I met up with Sir Brendan Foster and it was really inspirational.

40:47Myself and my wife, Sian, we decided off the back of that to start a charity food festival.

40:52Great British Menu means, yeah, a lot to me now.

40:56It's a big part of my sort of culinary journey.

40:58I'd like to be that next North East chef who makes it to the banquet.

41:11Cal's chocolate is now tempered and ready for the egg moulds.

41:16Next, it's candied pistachios.

41:20Pistachios just toasted very quickly to then hit them with icing sugar three or four times.

41:25And this is the sour cherry mousse?

41:27That's the sour cherry mousse.

41:27Where does this feature in the dish, Cal?

41:29So that's all on the bottom layer of the egg.

41:32Okay, Cal, thank you.

41:35Just been to see Cal and I've tried this sour cherry puree.

41:38Now it's nice but I was hoping for it to be a bit more hard hitting with the cherry.

41:43The proof will be eating the whole thing together.

41:47Jamie's crumble made with charcoal powder and ground ginger is baked.

41:53I'm just going to break this crumble down a little bit so it's a little bit finer.

41:57Waker's making edible rocks using coconut and black sesame along with coconut mousse.

42:03Waker, how's it going?

42:05Going all right at the moment, yes.

42:07Is this the stone?

42:09This is just the base for the stone.

42:11I love the flavour because there's a lot of black sesame seeds in it.

42:15And what have we got in here?

42:16Exotic sauce.

42:18Yeah, thank you.

42:19So got mango puree, yuzu puree, grava puree.

42:23It should be really, really punchy because this is going to be sweet.

42:28Thank you, Waker.

42:30I've just been to see Waker and I've tried the exotic sauce.

42:32I was quite surprised how sweet it was.

42:35And also remember, there's a lot of black sesame in this dish.

42:38Too much of it can be very overpowering.

42:42Jamie's rhubarb is poached.

42:43Saving all the excess cooking liquor from the rhubarb.

42:46Get it ready to soak the cakes.

42:50Z-Rod.

42:54Jamie, how are you doing?

42:55Yeah, looking good.

42:56Feeling in control?

42:57Yeah, going to get the cakes in at the very last minute.

42:59This is a little stem ginger custard I'm testing.

43:01Right, fantastic.

43:02OK, so you're aerating it and then...

43:04Yeah, so it's a little bit refined.

43:05Yeah.

43:07So it's lighter.

43:09Lovely.

43:12I didn't know he was going to aerate it.

43:14The flavour of it was really, really nice.

43:16I just hope that it hasn't lost some of that lovely body that you get with custard.

43:21Whilst Jamie's baked his park in cakes, which will get soaked in rhubarb syrup...

43:26They need longer to call, but a grandmari cake.

43:29Waker's assembling her stones, filling with coconut mousse and an insert of frozen yuzu cream.

43:36Meanwhile, Cal's pistachio cakes are baked, but turning his chocolate eggs out of their mould

43:41could be his biggest challenge.

43:47Didn't want that to happen.

43:49Almost too thin.

43:51You're time to go again?

43:53Nah.

43:54Cal can't afford any more breakages, so his eggs hit the blast freezer to chill further.

43:59Just waiting for the chocolate to retract.

44:02It's taking a little bit longer than how I'd practice, but just try to stay calm so it can get

44:09three up.

44:18The lead wasn't tight enough.

44:21Jamie is first to the pass. He begins plating with his parking.

44:26Do you want me to do anything?

44:27Yeah, just make sure you get loads of juice.

44:32OK, Jamie, ten minutes to the pass.

44:34Thank you. I really soaked the sponges.

44:37Jamie, what's in your poaching liquor?

44:39It's literally just the cooking liquor from the rhubarb and sugar.

44:43Just to bring it down.

44:43Just dressing it back in the...

44:44No spices.

44:45There's quite a lot of spice in everything else, yeah.

44:49Rhubarb sorbet is next.

44:51Jamie, seven minutes.

44:53I'm going to go custard, crumble.

44:57Aerated stem ginger custard.

44:59Cal, can you crumble for me?

45:01Yeah, on your left.

45:02Everywhere, yeah?

45:03Yeah.

45:03Yeah, so it's like soil, basically.

45:06And each bowl is finished with a rhubarb stem.

45:10Scary.

45:12More atmosphere.

45:14Woo!

45:18Oh.

45:26So this dish is called Rhubarb in Black, inspired by the film Woman in Black, Daniel Radcliffe walking around by

45:33candlelight.

45:34And this dish is to imitate the idea of the way forced Yorkshire rhubarb is grown as it's grown towards

45:40the rhubarb candles.

45:41Fantastic.

45:41Let's go taste.

45:50I'm desperate to get involved with this, let's get in there.

45:53Definitely.

45:53Let's do it.

45:54Jamie, I mean, presentation, really dramatic.

45:57It looks like you've had these especially made.

45:58Yeah, I've had them made to sort of fit the story of that Woman in Black-esque eeriness.

46:15The parking cake, pleased?

46:18Yeah, the sponge is meant to be sort of gooey and warm and like a cuddle in a bowl, basically.

46:24That parking is delicious.

46:26Mm-hmm.

46:27I know where the freshness with the rhubarb.

46:29It's really refreshing at the same time.

46:31That sharp rhubarb is amazing, isn't it?

46:35Yes.

46:35I'm loving it.

46:37The rhubarb, happy with the texture.

46:39Yeah, I like the little pops that you get through it as you eat it.

46:42And there's a nice tartness to it as well, which I think cuts the sweetness of the custard.

46:45The crumble.

46:47Is that the right amount?

46:50Yeah, I've blended it down to make it a little bit finer.

46:53I think it eats really nicely with everything else.

46:56A small critique.

46:57I think what he's trying to do is cover the whole dish.

46:59Yeah.

46:59I think by doing that, he's got to use a lot, a lot, a lot of crumble.

47:02Yeah, I think it's a bit too much crumble.

47:04Yeah.

47:05Jamie, if you were to score this dish, what would you give it?

47:09A nine.

47:10I would say it's a nine.

47:12Cow, what are you thinking?

47:13Nine, I think with thicker custard, and that's a ten.

47:16All right.

47:17Return to your station, chefs.

47:20Jamie, well done.

47:21I'll see you soon.

47:28How was it?

47:28Really good.

47:30You happy with it?

47:30Yeah, really happy.

47:31Good.

47:32Well done.

47:33Next to the pass, Cal.

47:35But first, the nerve-wracking task of demoulding the rest of his eggs.

47:46Who was getting worried?

47:48Cal, you've got four minutes to the pass.

47:51Perfect.

47:53Pistachio cream is first into the shell.

47:56I don't think it's going to hold that one.

47:58A smaller egg, pistachio cake, and cherry mousse are added.

48:04You can start these little half-cherries and pistachios.

48:09One minute to the pass now, Cal.

48:11One minute, yeah.

48:11You all right there, Cal?

48:12Yeah, yeah.

48:13Tent stuff.

48:15It's the first time I've heard him slightly stressed.

48:17Stressed.

48:18Yeah.

48:19Eggs assembled, and they're served in lit boxes.

48:24Right, I'm ready to come up.

48:28Very careful, everyone.

48:38Cal, a bit stressful there towards the end.

48:40Is that bugging you?

48:41Yeah, it's bugging me.

48:42It will bug me all day.

48:43It looks amazing.

48:44Name and inspiration, please, Cal.

48:46The name is Alien, after the film by Ridley Scott.

48:50Fantastic.

48:50Let's go taste.

48:51Go get it.

48:58It's a really good link to the film.

49:00Amazing link to the film.

49:02Wow.

49:17The chocolate egg itself.

49:19Mm-hmm.

49:19Are you happy with the snap, the sheen?

49:21Yeah, I tried to get it really thin for the snap, which might have been my undoing, but I think

49:26it's worth it to get it that thin.

49:27Mm-hmm.

49:27The sour cherry mousse.

49:29Is that enough sour cherry?

49:31Is that the amount that you wanted?

49:33It's half pistachio cake, half cherry mousse, so there's equal parts for every bite.

49:38I really like the contrast, and that cherry is really good.

49:43I love sour cherry.

49:45The texture of the pistachio sponge.

49:47It's not too heavy, but it's not like lights and then get lost.

49:52Yeah, it's not one of those disappearing...

49:54Yeah.

49:55Yeah.

49:55If you were to score this dish, what would you give this dish?

49:59I'd love that nine slash ten.

50:04Score, Jamie.

50:06An eight.

50:08I think he struggled with keeping the structure of them because it was too thin.

50:13I think it all just becomes one because it doesn't hold itself as much, maybe.

50:17I would say it's a nine.

50:19Thank you very much, Waker.

50:20You are last, but definitely not least.

50:22Thank you, Chef.

50:27All right, all right.

50:28How was it?

50:29I couldn't get three perfect ones up, but hopefully he forgets all about those other two.

50:34How are you looking, Waker?

50:35All right, thank you.

50:38Serving last, Waker with her homage to The Secret Garden.

50:44Five minutes to the pass, Chef.

50:46Wait.

50:47She starts with her rocks, followed by the basil sponge to resemble moss,

50:51and next, exotic sauce.

50:55Waker, three minutes to the pass.

50:57Yes, Chef.

51:01A white chocolate key is added.

51:03And then where do you want all these flowers?

51:04So just randomly to fill up, make sure you have three apple blossoms.

51:11Three apple.

51:12And a rose leaf cloche finishes each dish.

51:19It's served to the sound of garden birds.

51:22Wow, wow, wow.

51:24That looks absolutely incredible and bang on time to the pass.

51:28Finally.

51:29Fantastic.

51:30So the name is Secret Wonder Bloom.

51:33It's inspired from the film called The Secret Garden.

51:36One, two, three.

51:41Fantastic.

51:42Let's go.

51:43Let's go dry.

51:52Let's see what's in these rocks then, shall we?

51:56Waker, happy?

51:58Yes.

51:58Did everything go to plan?

51:59Yes.

52:00Fantastic.

52:12OK, Waker, the mango insert, the coconut, are you happy with how that's come out?

52:18I think the mango pieces are just slightly frozen.

52:23Yeah.

52:24But the rest is exactly how I want it.

52:26My only gripe is the mango.

52:29Mine was frozen in there.

52:30She was really worrying about that.

52:32Yeah, mine was frozen.

52:33Right at the centre it is.

52:35Different light, yeah, like icy.

52:36The black sesame base, ye pleased?

52:39Yes.

52:41That's really interesting.

52:43Nice, that.

52:43Yeah, it is really nice.

52:44And then the salt comes through.

52:46What are your thoughts, Jamie?

52:47I think it's delicious.

52:48Mmm.

52:50Waker, if you were to score this dish...

52:52I would say a nine.

52:54A nine.

52:54Yes.

52:55Score, Jamie.

52:56An eight, nine.

52:58Which?

52:58I think it's a nine.

52:59It's a nine.

53:00Nine.

53:00Cow?

53:01Nine, yeah.

53:05Are you worried about the scores, anyone?

53:07I think if he judges me on the one I give him, I'm good.

53:11Shall we go find out?

53:12Go on, let's go.

53:13I think the storytelling was very strong.

53:16Yeah.

53:16From all three of them.

53:17I was so happy to see Waker get to the pass on time and deliver what she wanted to deliver.

53:21I don't think there'll be too many rounds like that where you've got three chefs, highly skilled and absolutely going

53:30for it.

53:30Yeah.

53:31Yeah, I think I know where I'm at with my scores.

53:33We ask a lot.

53:35It's crunch time.

53:38Cal's on 28, Jamie has 24 and Waker's on 18.

53:45Chefs, I and Paul are genuinely moved by the passion, creativity and intention of all your work.

53:55So thank you to all three of you.

53:57Jamie, I'm going to start with you.

53:59Rhubarb in black.

54:01You've really nailed the story with this dish.

54:04I can understand what the film is about without even seeing it.

54:08We grow the best rhubarb in the world and you showcase this beautifully.

54:12It was poached perfectly.

54:14The rhubarb sorbet was smooth.

54:16It had that real smack of rhubarb.

54:19I love the way you aerated the custard.

54:22It had a reason, which was to coat the top of the dessert rather than pooling like traditionally custard does

54:27at the bottom.

54:29The balance of the spicing in the cake was perfect.

54:33For me, a little bit more of that cake, but I'm talking fine margins here.

54:37Over the years, I've been presented with many soils, but this really, really was the real deal.

54:45Cal, for your dish, Alien.

54:48At the pass, you achieve that look of the film poster.

54:53The dark chocolate egg, the one you gave me, was masterful.

54:57But there's one thing that's troubling me, Cal.

55:00Only one was how I know you truly wanted it.

55:04Can you times it by a hundred?

55:07Inside the egg was the pistachio cream.

55:09Again, this was delicious, but I wanted more.

55:13The pistachio cake was great, had a lovely flavour.

55:16That frangipan feel you were going for, it was delicious.

55:22Weka, for your dish.

55:24Secret wonder bloom.

55:27The presentation and the link to the brief was amazing.

55:32The coconut mousse was delicious and smooth and the right texture.

55:36The centre of the mango with the yuzu chocolate, I really liked it, but it was still a bit frozen

55:41in the middle.

55:43The black sesame rock that you coated with the white chocolate made it quite sweet and almost a bit too

55:51fatty around the outside.

55:53The exotic sauce, for me, again, was just a bit too sweet and there was quite a lot of flavours

55:59going on there.

56:00It just needed to be dialed back a bit and maybe one or two of those ingredients.

56:05So, to the scores.

56:08Jamie.

56:10I'm giving you a nine, Chef.

56:15It's incredible.

56:17Jamie, there was an instant emotional and physical connection to the story that you were telling.

56:23Absolutely beautiful presentation.

56:26Cal.

56:28I'm scoring you...

56:31..an eight.

56:32I want to see it come together a bit more that it's not just an egg of components.

56:37Other than that, it's a brilliant dish.

56:40Cal, he's just said it, it's a brilliant dish.

56:42You can definitely get the high score you want.

56:44Tiny little tweaks, you know what to do.

56:46Yeah.

56:47Weka.

56:49I'm scoring you...

56:53..a seven.

56:54The presentation blew me away.

56:57The storytelling was excellent.

57:00You just need to get that balance

57:02and making sure you just haven't got too many conflicting flavours.

57:05But well done, Chef. It was a great dish.

57:08Thank you, Chef.

57:09Weka, so sorry.

57:10That means with the lowest score, you're going to be leaving us today.

57:14It has been an absolute delight having you in this kitchen.

57:18Please come back, Chef.

57:21Jamie, Cal, congratulations.

57:23Let's get the north-east of the banquet.

57:25Rest up, you're going to need it.

57:27We'll see you tomorrow.

57:27Thanks, Chef.

57:30Well done, though.

57:31Well done.

57:33Congrats.

57:33Yeah, what a week, what a week.

57:35Just sort of restaurant the three of us.

57:36Pretty good, right?

57:40Feel great about cooking for the judges.

57:42I can turn any nine into a ten,

57:43and definitely that eight at the end into a ten.

57:45So I just got a nine.

57:47I think my dessert was strong.

57:48Good starts going into tomorrow.

57:49Really chuffed about it.

57:51At this point, I think I'm very proud of myself,

57:54pushed through the whole week.

57:55And I think we made the north-east proud, definitely.

57:59I love it.

58:03This is my seventh year as veteran chef on Great British Menu,

58:06and I have to say that is the most memorable week for me.

58:09Cal and Jamie have been at each other's heels all week,

58:13and if they take that into the judging chamber tomorrow,

58:16it is going to be box office.

58:22How are you looking, mate?

58:23Feeling good.

58:24Everyone's on the go.

58:25Cal?

58:25Yes, mate?

58:28I'll set this split.

58:29Correctair forte.

58:38Alright.

58:56I'll meet you next time.

58:59You

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