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Great British Menu Season 21 Episode 12
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00:00Tom, director. ÂżYou or me?
00:02Bueno, me, clearly.
00:05ÂżCĂłmo?
00:05Bueno, he's been here the longest.
00:07Yeah, pero yo soy direct, director, asĂ que me.
00:10Es cierto, tú eres más directo.
00:12Pero, yo soy más directo.
00:14¡Action!
00:15Oh, come on, Tom, you know, es...
00:17¡Lights, camera, action!
00:20¡Watch out, children!
00:22¡No es una banana!
00:23¡Es dynamite!
00:25ÂżCĂłmo, podemos hacer esto?
00:26¿A un poco más...
00:28¡Omf!
00:33It's South Wales versus West Wales.
00:36Good luck.
00:37Good luck. See you on the other side.
00:38Yeah.
00:38John grew up in the Wye Valley.
00:40I'm just super proud to be here for Wales.
00:42I told my four-year-old son that Daddy's going off to do a cooking competition and he wished me
00:46good luck.
00:47Whilst Corin developed his love of cooking near the West Coast, where he now runs his own place.
00:53I'm here representing the people of McHuncliffe.
00:55People come to my restaurant, the whole team there, my girlfriend, my family.
00:59They're all rooting for me, so I want to do them proud.
01:01They beat off stiff competition in the heats, impressing veteran Tommy Banks with their bold flavours and created Welsh links
01:08to our theme of British filmmaking.
01:11He even gave Corin a rare 10 out of 10.
01:15Me and John have been neck and neck all week, you know.
01:16There's not much between us at all.
01:18They're now cooking to represent Wales in the banquet finale.
01:22What's burning?
01:24I am hot, bro.
01:26Corin came close last time he competed, so he's now going all out.
01:30But he's got a tough opponent in John, who has his own Michelin star.
01:35Ooh, God.
01:37Once again, they'll be scored out of 10 by our judging panel.
01:41World-class chefs Tom Kerridge and Lorna McNeil.
01:44Just perfect.
01:46Flush.
01:47New boy, food lover Phil Wang, and a guest from the British film industry.
01:52This is the best night out in Cardiff ever.
01:55Today, John and Corin are going head-to-head for the chance to represent Wales at finals,
02:00who will be the ultimate director of their dishes and bring that movie magic.
02:19The pressure's definitely on.
02:21You know, John's got some incredible flavours.
02:22For me to win, I would have to cook everything perfectly, so that's my only aim right now.
02:28Today's a new day.
02:29The slate is wiped clean.
02:30I've got improvements to make.
02:31I think I can do those.
02:33So I'm going to start with my steamed buns,
02:36just because I would have loved to have given them a bit more time proving and resting.
02:40So if I get them on first thing, I should have that.
02:46John's also working on his main course with the Hoggett Kebab.
02:50I'm basically just working the donna a little bit further.
02:53I just felt the texture could have been a little bit more bouncy,
02:57and also I've just added a little bit more aromatics into it.
03:00I'm trying to make every little change I can at this point to just take the edge.
03:06Let's get my crew stars going to serve time to get really crispy and the dehydrated stuff.
03:13Good morning, chefs.
03:15Good morning, Annie.
03:15Good morning, Annie.
03:15Judging day.
03:16Yes.
03:17Corinne, you've been here before.
03:19I've been here before.
03:19John, you have not been here before.
03:20No.
03:21You've got new palates to please in the judges' chamber.
03:25It's your food.
03:26You control how it goes out.
03:28You control your time management, OK?
03:31Yeah.
03:31I wish you both all the luck in the world.
03:33I really, really do.
03:34Thank you, Annie.
03:34Thank you, Annie.
03:37For the canapé, John's prepared candied beetroot with coriander root, ginger and pumpkin seeds.
03:44It's hot.
03:47Whilst Corinne's still on his main course preparing the guinea fowl.
03:53So I'm getting my doughnut done now.
03:55Stout doughnut needs to aerate, so I need to get it done nice and early.
04:01Our judging panel is arriving, headed up by Tom Kerridge.
04:05As well as holding two Michelin stars for 14 years, he's one of the very few chefs to win a
04:11place at our banquet twice.
04:14Wales has got an incredible history in Great British Menu of fantastic innovation
04:18and a celebration of wonderful ingredients, so I'm really, really looking forward to it.
04:24I don't know what's coming.
04:25I mean, there's just titles there with no clue, so I'm walking into this opening like a beautiful secret box
04:31and we'll see what comes out.
04:33Soss up, please.
04:34Joining him will be the only woman with a Michelin star in Scotland
04:38and the first woman to win champion of champions, Lorna McNeil.
04:43I know there's two returners in the judges' chamber today, so I think it's going to be really competitive
04:46and I'm hoping that they both bring their A game.
04:49Oh, Gamble is up!
04:51Oh, Gamble is down!
04:52And we've got a new judge.
04:54Ed Gamble's been body slammed out by award-winning comedian Phil Wang.
04:59Oh, look at that.
05:01Lorna's already put him to the test.
05:04How was it, Phil?
05:05Can't talk.
05:07And now he's bringing his love of food to the chamber.
05:12Well, I'm looking forward to LGSM, which is lovely, gooey, salty mackerel.
05:16Especially interesting as a dessert choice.
05:19And white, red and I'm guessing rosé, which is just three glasses of wine.
05:23I mean, it's a bold choice, but I think it'll be effective.
05:28I'm quite excited, actually, to be honest.
05:29I always like feeding new people.
05:32Phil's of Asian heritage, so I think he might enjoy some of the flavours that I'm cooking with today.
05:39John's mixing the spicy coconut and lime dressing for fish that blew Tommy's head off in the heat.
05:48Whilst Corin's focusing on his celeriac roses, bound with nori seaweed and flavoured with teriyaki sauce.
05:55It's crazy how, like, uncoordinated your hands are as soon as the camera gets on you.
06:00Oh, let me tie a knot. I can't.
06:03Hey, bud.
06:04Hello, sir. How are you, darling?
06:05I'm all right. More importantly, how are you?
06:08I've had a magnificent week.
06:09Oh, my... A magnificent week?
06:11Wales just flying the flag high.
06:14Just beautiful use of Welsh produce.
06:16Tommy said on several occasions this could be a banquet-worthy dish.
06:20What about nerves in the kitchen, though?
06:22They're not going to buckle under the pressure today.
06:23They're not going to buckle under the pressure.
06:25There's quite a lot of complexity to these dishes, so time management is going to be incredibly important.
06:30You're sat here exuding positive energy, so I am absolutely proper looking forward to today.
06:36Good. I mean, sometimes I do that and it doesn't work, but...
06:42In the kitchen, they're head down working on fish with the crab bavoie...
06:48..and Corin's trout.
06:52Hello, Tom.
06:53Good morning, Lorna. Good morning, Phil.
06:56Phil. Phil Wang, 6'1 Aquarius. Lovely to meet you.
07:01Have you had a good week?
07:02Fabulous week. Yeah.
07:03Being a touring comedian in the UK, I've eaten all over the place.
07:07As many meal deals at garages that you've had at late night, yeah?
07:10Yeah.
07:12Well, it sounds like Wales has been a fantastic week.
07:16Really, really good connection to the brief.
07:19Fantastic food.
07:21So, I think we're in for a real treat today.
07:23Nice to see you.
07:24Lucky for us to swoop in at the end and just enjoy the fruits.
07:27Yes.
07:34Eerily quiet in here, isn't it?
07:36Indeed.
07:39Flatbread for John's main proving,
07:41he pours apple cider and elderflower vinegar jelly on the crab bavoie.
07:47I must say, you look fantastic today.
07:48Oh, thank you, Corin.
07:49I'm feeling pretty fly, it's got to be said.
07:51Yeah?
07:52I've come to talk to you about the canapes.
07:54We need them to be sharp.
07:56We need them to be bite-sized.
07:57We need them to be elegant.
07:59Just like you made them at the beginning of the week.
08:02Was that an egg?
08:03Yeah.
08:03Want to get it?
08:07Canapes, canapes, canapes.
08:09Canapes.
08:09And you're getting on with the larger tasks, right?
08:11Indeed, yeah.
08:11Good. All right, see you soon.
08:13Thank you.
08:14Thank you.
08:16Arriving to help judge is an award-winning director
08:18and ambassador for film Cymru,
08:21who had a global hit with her film The Swimmers.
08:24It's Swansea's Sally El-Hossani.
08:28Good morning.
08:29Hello.
08:30Hey, Sally.
08:30Phil, good to meet you.
08:31Nice to meet you.
08:32Hi there, Lorna. Nice to meet you.
08:33Nice to meet you.
08:34Hey, Sally.
08:34I'm totally nice to see you.
08:34Hello.
08:35I'm a big fan of the show, so I know many of you already.
08:38Well, welcome.
08:38Are you a big fan of food, Sally?
08:40That's the question.
08:41I am.
08:42You grew up in Wales, so you know the kind of Welsh culture of food,
08:44what you're looking for.
08:45Yeah, my nan actually worked in Swansea Market,
08:48and as a child I used to go there and we'd eat cockles with a little toothpick in the market.
08:53My nan was an incredible cook, and I learnt a lot of my cooking skills from her.
08:57You directed The Swimmers.
08:58I did.
08:59Based on a true story about two Syrian sisters who escaped the war and one of them ends up swimming
09:04in the Olympics.
09:05Yeah, an incredible true story.
09:07I mean, that's the thing is that it's not that I go out looking for true stories, but when you
09:11hear them, you know, they get under your skin, that authenticity just inspires me and makes me want to tell
09:17it, which is great with the dishes today because, you know, this is all about storytelling.
09:20Yeah, they're directors.
09:23Yeah, absolutely.
09:24They're nearly ready for action on their culinary short film, The Canapé.
09:29How are you looking, John?
09:31Yeah, I'm going to play in, like, two, three minutes.
09:35Was that an egg?
09:37No, it wasn't an egg.
09:39John's pickled kohlrabi in a honey and seaweed liquor.
09:43All right, my little turtle doves, you have five minutes to the pass.
09:47Yes.
09:49He builds his canapé with the candied beetroot, then half a hazelnut.
09:54You looking all right?
09:56Yeah, I'm going to start frying in a minute.
09:59The lobster in the middle gets cooked as the doughnuts fry.
10:03Two minutes to the pass, chefs.
10:05Yeah.
10:07The kohlrabi towers are topped with spring onions and cornflours.
10:11Do you need a hand?
10:13Oh, I'm good, mate.
10:14Sure.
10:15OK, yeah, I'll do.
10:18Mushroom caramel.
10:20You're due at the pass now.
10:22Then shaved truffle and the doughnuts are ready too.
10:26Service, please.
10:28Well done.
10:28Game on.
10:29Thank you.
10:36Thank you so much.
10:37Thank you.
10:40Oh, that is dainty.
10:41And this one's not.
10:43And this one's not.
10:46First, John's honey-pickled kohlrabi.
10:53That is outrageously good.
10:56Real crunch to it as well.
10:57Crunch texture.
10:59Very interesting.
11:00And each flavour comes, I do, in waves.
11:02And it's like a floral taste as well.
11:04Yeah.
11:05A little bit of elderflower in there.
11:06It keeps giving lots of different things, doesn't it?
11:08Yeah, it goes on.
11:10Time for Corrin's lobster doughnut with a cured trout version for Tom.
11:20Big flavours, but very light as well.
11:23Yeah.
11:24Slightly monotone.
11:26Only because I think we had that first.
11:28It was a lot more gentle than the first one as well.
11:30Yes, yeah.
11:31It's like a warm, rounding hug, as opposed to, like, an exciting fairground ride of flavours.
11:37Like Tom.
11:38Yeah.
11:39But the one that excited me the most was this one.
11:42Agreed.
11:42It's really unique.
11:44Can't decide.
11:45I think it, I just, I like them both equally in different ways.
11:50John takes the canapé.
11:55How you looking, John?
11:56I think okay.
11:57I still got quite a lot to do.
11:58Me too, mate.
12:00It's starter next and Corrin's up first.
12:04He couldn't include the wild rice for his starter in the heats, but he's having more success getting it to
12:10puff up today.
12:12Okay, so the first of the starters, which are all plant-based, is begin at the beginning.
12:19And it's a celeriac broth served with a herb bouquet, soy milk poached celeriac, celeriac puree, teriyaki shiitake mushrooms, hazelnut
12:29furikake and lovage oil.
12:31Celebrating Welsh actor Richard Burton and the 1972 film, under milk wood, which was filmed mostly in fish guard.
12:40As the celeriac roses poach, he mixes hazelnuts, norries, sesame seeds and nutritional yeast with his wild rice for the
12:48furikake.
12:52Mm, that's good.
12:54Hey, Corrin.
12:55Hi, Andy.
12:55How you doing, chef?
12:56Yeah, looking all right right now, touch wood.
12:58Under milk wood, hey.
12:59Good one.
13:00So, yeah, you got an eight for this.
13:02Yeah.
13:02What was Tommy's feedback?
13:04He would have liked a few more crunchy bits on it, so I'm adding some puff wild rice to furikake.
13:08Lovely.
13:08I'm also going to add a little bit more shiitake mushroom, and I'm going to season my broth with a
13:12tarragon vinegar.
13:13Oh, he wanted a bit more acidity in there, didn't he?
13:15And we want a, what's the score we want?
13:17Oh, we want a nine.
13:18We want a nine?
13:18Don't we want a ten?
13:19All right, we'll go ten.
13:20Don't be shy.
13:21OK.
13:23Once again, he's used a barbecue turnip to add a charred depth to his celeriac broth.
13:30Mm.
13:31The roses are to represent the moon over the sea, surrounded by dark countryside in the opening scene of Uncanny.
13:40The film was originally a radio play.
13:43It was written for voices.
13:45It involves all the local characters in a fictitious village, which, spelt backwards, I don't know if I'm allowed to
13:53say this on telly, it's bugger all.
13:58OK, Corin, you have five minutes to the pass, chef, yes?
14:01Yeah, we'll be up in two shimmies and a shake.
14:04Lovage oil is added to the broth cups, and the judges will add their own herb bouquet.
14:12Corin covers his celeriac puree with a larger portion of teriyaki shiitakes.
14:18What do you need, bud?
14:19Tark slices around the rows, if that's OK?
14:21Yeah.
14:22Everything behaving itself?
14:24Everything's better than it ever has been.
14:26Oh.
14:26There'll be a truffle going on this one today.
14:30How's that broth tasting?
14:31Nice?
14:31Yeah.
14:32The tarragon vinegar's just giving it a real lift.
14:35All right, John.
14:36Take two?
14:37Yes, please.
14:38Thank you, chef.
14:42Yep.
14:43Yep, yep, yep.
14:44Service, please.
14:46Thank you very much.
14:47So, obviously, you mentioned voices there, and one of the most incredible voices, I suppose,
14:53in British acting history is Richard Burton.
14:55Well, he was a huge fan of Dylan Thomas, so the film exists because it was his passion project.
15:00Tom, what's the voice like?
15:02Deep.
15:03Baritone.
15:03Rich.
15:04Can you...
15:04It's very similar to mine.
15:07LAUGHTER
15:09To begin at the beginning.
15:12Oh, that's him.
15:14He does not like it.
15:15It is still a moonless night in the small town, starless and Bible black.
15:19The cobbled streets silent and the hunched quarters and rabbits wood limping invisible down to the slow black.
15:26So, that was quite an entrance, wasn't it?
15:28Incredible.
15:28Yeah, very atmospheric.
15:30So, let me...
15:31Oh, look at that.
15:32Look at these.
15:33I like the moss as well in the bowls.
15:36It smells incredible, doesn't it?
15:37It smells wonderful.
15:46Seems to be prodding yours around.
15:48I think everything's cooked nicely in it, and I like the textures.
15:52I...
15:53I just don't think I'm enjoying it that much, to be honest with you.
15:56I really like the celeriac.
15:58I think it's really earthy and rich.
16:00The tea, it smells so wonderful, but the flavour doesn't quite deliver on that.
16:04See, I'm the other way around.
16:05I love the tea, whereas I found it itself a little bit gritty.
16:11I really like mine.
16:12Here we've got this beautiful kind of celeriac rose that's layered with flavours,
16:16and the tea, the lovage that comes through, that undertone's everything, and the seaweed.
16:21Maybe a touch under-seasoned.
16:24The drama of the presentation as well reminded me of the film.
16:27It's atmospheric and poetic.
16:29It's transported me to somewhere else.
16:32I feel outdoors.
16:32I feel like I'm in Wales somewhere.
16:34Yeah, it's a good dish, this.
16:39John's next.
16:40After checking the Hoggett sausage for the main course,
16:45he's on to the satay sauce for his starter.
16:49Very good.
16:50It's called LGSM.
16:53Lesbians and gays support the minors, inspired by pride,
16:57which tells of the lesbian and gay community fundraising for Welsh striking minors.
17:03The dish showcases the colliding of two very different worlds.
17:07It's coconut-smoked mataki, hazelnut satay sauce,
17:11sweet and sour pickled sumedges,
17:13aerated coconut, hazelnut and sourdough bread miso sauce,
17:17garnished with black truffle and spice.
17:19A lot of ingredients, a lot of flavours.
17:22What did you score for this?
17:23I believe an eight.
17:25He was looking for a little bit more texture.
17:26I've got some buckwheat and some golden linseed here,
17:28which I'm just going to toast off.
17:30I've toasted off some seaweed.
17:31I've used all the truffle trim as well.
17:33So I'm basically just going to season that up,
17:35make it a little bit more crunchy.
17:40So I'm just cooking the mushrooms
17:41to get like a nice, even caramelisation, basically.
17:45Then I'm going to smoke them.
17:49Sally, in the swimmers, there's naturally a lot of water scenes.
17:52That must be a real challenge to film.
17:54Yeah, we filmed a lot of the open water scenes in the sea.
17:58The camera and myself were in a small dinghy attached
18:01to the real action dinghy with the actors in.
18:05And it was very emotional, actually,
18:07because I'd cast a lot of people who were refugees
18:10and who'd taken that journey themselves.
18:11And so they were acting something they'd already done.
18:16John's using the pulp left over from making coconut cream
18:19to flavour the smoke for his mushrooms.
18:22John, you have six minutes, chef.
18:24Yes, chef.
18:26In the heat, his coconut sauce got too hot
18:29and couldn't hold in a foam.
18:31How's the temperature on that secondary sauce?
18:33It's good.
18:34Yeah?
18:34Hold it?
18:35Yeah.
18:36He adds the crunchier seeds and quinoa mix to the maitakes,
18:40then his 15-ingredient Thai larve spice blend.
18:45Feeling very Southeast Asian, this.
18:47I'm excited very much.
18:50Four minutes, chef.
18:51Yes, chef.
18:52First is going to be the satay sauce in the bottom
18:54and then mushroom next.
18:57Wild garlic and fermented chilli
19:00and pickled shimeji's are next.
19:04Ah!
19:05Minus lights.
19:08Oh, this holding way better.
19:10And it's all covered with truffle.
19:14Ooh.
19:16Oh, that truffle seems to me.
19:17Service, please.
19:18It's delivered to Billy Bragg's song from the film.
19:23There's power in the 5G, power in the land,
19:28power in the hand of the walker.
19:33Look at that.
19:34Rainbow dust.
19:35Wow.
19:36We know which part of the story that is.
19:38Glamboyant miners.
19:48Well, it's certainly a...
19:52a...collision.
19:52I feel like it does not a good thing for you right now.
19:55I'm not entirely sure if I absolutely love it
19:59or I don't...
20:01I don't think the coconut quite works.
20:02I think that that's the kind of floralness
20:04that's confusing it slightly.
20:06But in terms of the storytelling,
20:08the glitter's lovely.
20:09Yeah.
20:10I feel that's a lot of fun to sprinkle on.
20:11It is reflective of the miners
20:14and the LGBTQ community coming together,
20:17but I'm not entirely sure that it 100% works.
20:21I like the heat.
20:22I think maybe you could probably have slightly less satty sauce.
20:25The texture of the puffed quinoa in there was nice.
20:27It gave good crunch to it.
20:28The meatiness of the matakis.
20:30I think that's the thing that bothers me the most about the dish.
20:34The mataki?
20:34Mmm.
20:35It's like this, I don't know, mushroom mattress
20:37surrounded by all sorts of bits and bobs
20:40that are tasty and crunchy.
20:41I think you're right, Lorne.
20:42I think there's too much of the satay
20:43that kind of makes it a bit gloopy.
20:46Yeah, but the sauce tastes lush.
20:47It does taste very nice.
20:48See, that's the thing.
20:49We're talking about all things that are actually really nice and lovely,
20:51but they haven't quite become friends yet, I don't think.
20:54This is still the start of the movie.
20:56Yeah.
20:56Yeah.
20:59And just like that, work your fish calls, Corinne.
21:01Just like that.
21:04Corinne's making chawanmushi,
21:06a set custard that must have a silky texture.
21:10It's been the downfall of many chefs on the show
21:13because there's no room for error.
21:15Six-minute timer.
21:17So next up we have the secret garden.
21:20Crestade filled with broccoli puree and trout belly.
21:23Chawanmushi served with cured bottom loin of trout,
21:26pickled shallots, pickled sea vegetables and a champagne velouté.
21:30Top loin of trout cooked in a clarified butter
21:32with a champagne and brown butter sabayon based on the secret garden.
21:37Many of the garden scenes were filmed
21:38at the world-famous Konoye Botanical Gardens
21:41set across 80 acres of rich and abundant greenery.
21:45You've got a nine.
21:46I've made a few little adjustments,
21:48just tiny ones in terms of, like, seasonings
21:51and more pickled vegetables.
21:52And the crew starred, I'm going to season it
21:54with a little bit of pickled jalapeno vinegar.
21:56Yeah.
21:59I've got my two champagne sauces that need getting on.
22:02All systems go now.
22:06The cured trout bottom loin is finished with olive oil
22:09and the belly is mixed with broccoli stems.
22:13Whilst he prepares the top loin...
22:16I'm just trying to time it right before I start cooking the trout.
22:18I don't want it to be cooked too soon.
22:20I'm just trying to keep myself calm.
22:23I love the way that we're using both parts of the trout,
22:26like the bottom loin of it being cured
22:28and then the top of it being cooked in clarified butter.
22:31I'm excited about the champagne elements.
22:33They've used every part of the champagne.
22:35Yeah.
22:42The croustards are filled with the trout belly and broccoli puree.
22:47OK, Corin, six minutes' time.
22:49I'd love your fish to be at the pass, please.
22:52Yes, Andy.
22:54Some of the puree also goes on the chawanmushi,
22:57along with pickled shallots and verbena leaves.
23:00What's chawanmushi?
23:02Kind of like a warm panna cotta.
23:04It's probably the best way of kind of describing...
23:06Laura just did a face.
23:09Fishy kind of, like, warm fish.
23:11You don't like that either?
23:12Custard.
23:12I've had some that are not nice.
23:14I've had some that are very nice.
23:16How are those croustards?
23:18Lovely and crispy.
23:20They're finished with crispy leeks.
23:24The cured bottom loin goes on the chawanmushi.
23:29Ooh, it's quite hot.
23:30Yep.
23:36Elderflower ketchup and pickled elderflowers
23:38go on the water bath top loin.
23:41Straight on top?
23:42Yep.
23:43One all eight, please.
23:45Then it's the champagne saboyant.
23:48Last minute, chef.
23:50Yes, Andy, coming up in one minute.
23:53A lighter champagne sauce is added to the chawanmushi,
23:57along with flowers from Corinne's garden.
24:05Thank you very much.
24:06Okay, service.
24:08Yep.
24:10One second, please.
24:11One second, please.
24:15Thank you.
24:16Thank you very much.
24:23Thanks.
24:27To enjoy your dish,
24:28please find the key to the secret garden.
24:31The entrance is hidden under the croustard,
24:33where all good entrances are.
24:35Mmm.
24:44Firstly,
24:45that croustard is delicious.
24:47Yeah.
24:48The trout flavour really comes through in that.
24:50Great crunch to it as well, wasn't it?
24:52Yeah.
24:58I'm not a big fan of chawanmushi,
25:00I've got to be honest,
25:01but in this case,
25:03it sits quite nicely with it.
25:04I love that.
25:06That chawanmushi is the nicest thing I've had today.
25:08It's so rich and tasty
25:10and, like, umami and deep.
25:12Yeah, it's not too far cooked,
25:13it's not under, it's just perfect.
25:15Yeah, I like the pickled shallots,
25:17that kind of slight sharpness and freshness.
25:19The trout in the other dish as well
25:20is perfectly cooked.
25:22All three are very different as well,
25:24which is all quite interesting.
25:25I mean, I suppose the only thing that I would say,
25:28if this was at a banquet,
25:29trying to do 80 of these dishes,
25:32all of those little elements,
25:34but that doesn't mean to say
25:36that right now, in this moment,
25:38that this dish is beautiful.
25:45How are you looking, John?
25:47I think in control, dare I say it?
25:51John's making Fair Dardene,
25:54a crab and coconut bavoie,
25:55apple cider and elderflower vinegar jelly,
25:58dressed white crab,
25:59pickled green apple and a coconut ash cracker.
26:03Fair Dardene,
26:05based on Disney film The Black Cauldron, 1985,
26:09the story draws directly from the legend
26:11of the Fair Dardene,
26:12the cauldron of rebirth,
26:14which became the inspiration
26:15for the film's magical black cauldron.
26:18My crab has been replaced with celeriac.
26:21The crab of the land.
26:23Have you ever seen the celeriac walk sideways?
26:25So, chef, you've got a nine for this dish.
26:28Yes, very happy with that.
26:29We did want a bit more theatre.
26:30Both Tommy and I wanted more theatre from you.
26:32I really believe in the dish.
26:34I really like it.
26:35And I'm not changing anything
26:38in terms of, like, the cooking.
26:39I just want to nail that again.
26:40And then I'm just going to add some dry ice to the theatre.
26:44Because of Tom's shellfish allergy,
26:47John's replacing the white crab
26:48with celeriac and enoki mushrooms.
26:51This has got a sort of, like,
26:53faux crab appearance to it.
26:56He mixes both toppings
26:57with pickled green apple
26:59and the spicy coconut and lime dressing,
27:01as Phil finds out
27:02how Sally recreated a missile attack.
27:07A Yusra's in a swimming pool
27:08and a shell flies in
27:11through the roof and into the water.
27:13So we had a real bomb
27:15that we dropped in to the water,
27:17but then we had to replace it
27:19in visual effects to be a fake one.
27:20And doing visual effects with water
27:22is really complicated
27:23because of all the bubbles that come off.
27:25And so an incredible team
27:27that was mainly British.
27:28It's a life.
27:29The UK, really, are top of their game.
27:32Yeah, yeah, yeah.
27:35The coconut ash crackers
27:36aren't frying as cleanly today.
27:40I think the batter was too thin,
27:43but I have enough for this.
27:44I just wanted to make a few more
27:46so I could make sure I got ultra-beautiful ones.
27:49We've got six minutes to the pass, John.
27:52Yeah.
27:53He builds the bavoise
27:55with the dressed crab
27:56and Tom's celeriac
27:57on top of the apple cider
27:59and elderflower vinegar jelly,
28:01then a generous layer of caviar
28:03seasoned with Welsh seaweed
28:04and long pepper.
28:07Corinne?
28:08Yes, chef.
28:08Can I get you on piping?
28:10Yeah, of course.
28:10So basically all the crevices?
28:12Yep.
28:15Toasted seaweed and chilli emulsion
28:17fills the crackers.
28:19It's like a maze, isn't it?
28:21Yeah, I'm glad he's given me the easy job.
28:25The bavoises are finished
28:27with elderflower vinegar gel,
28:29alyssum flowers
28:30and fennel fronds.
28:32You're going to need a few extra seconds
28:33so he can get all four crackers piped.
28:36Maybe, like, another minute.
28:37I'll give you one more extra minute.
28:41More elderflower gel
28:42and the dish is served.
28:50Service, please.
28:54Careful, guys.
28:55Thank you very much.
29:02Oh!
29:04What's in the box?
29:06What's in the box?
29:07Ooh!
29:07Oh, that's beautiful.
29:19It is quite light and elegant,
29:22but there's a bit too much
29:24of the elderflower vinegar.
29:25I feel like it's taken over the whole thing
29:26and when you're not really getting
29:28the flavour of the crab bavoie
29:30and the bavoie's actually
29:32a little bit grainy as well.
29:33There's so many lovely flavours in there.
29:34I think coconut works really nicely there.
29:37But, yeah, I think overall
29:39there's just too much vinegar.
29:41It's kind of sour and tangy
29:43no matter where you go.
29:44I think the seaweed caviar's lovely, though,
29:46and I quite enjoyed,
29:48you know, the crunch.
29:50Yeah.
29:50Very, very crunchy.
29:52Got a lot of texture to it.
29:53You've got a nice warmth
29:53and heat coming through from it.
29:55And the drama of it all as well
29:57in terms of fulfilling the brief is there.
29:59I think the cracker looks fantastic.
30:02I think it's a brilliant addition,
30:03but there's way too much spice,
30:06way too much acidity.
30:08It just doesn't sit really well with this dish.
30:10It is like a mouthful of chilli powder
30:12just right at the end there.
30:13Yeah.
30:13Yeah.
30:22We're coming to the main course.
30:25Corin's guinea-fowl breasts
30:26go into the water bath
30:28and the thighs are on the barbecue.
30:30How are you getting on, John?
30:32Good, I think.
30:33Just don't want to stitch myself
30:34on my dessert, you know?
30:35Yeah, exactly.
30:39Just making the carrot and sea buckthorn.
30:42Sorbet now.
30:43Get that churning.
30:47Hello, lovely judges.
30:49Hi, mate.
30:51Are you very perky today?
30:52We've just been perked up
30:53by spice and vinegar.
30:55Have you had anything delicious?
30:57Neither chef is playing it safe.
30:59There's a couple of dishes, though,
31:00where this kind of, like,
31:02rainbow cacophony of ingredients
31:03come together,
31:04and they really do work.
31:06Some are not quite hitting the mark.
31:08Lorna, that's the kind of tightrope
31:10these chefs are walking.
31:11I've had one dish that I've really liked,
31:13but the other ones I still think need work.
31:15Are you getting some good,
31:16strong storytelling in here?
31:17Absolutely.
31:18I mean, there's been drama,
31:20there's also a delicacy, though,
31:22and a gentleness.
31:23What is it 60 million households
31:24watched your swimmer's film?
31:2647, number one in 47 countries.
31:29Do you know about this?
31:30Yeah.
31:30And a Welsh BAFTA.
31:32And a Welsh BAFTA!
31:34That's right.
31:35Let's not forget about the Welsh BAFTA.
31:36Well, the second half,
31:38there's some stunning cooking coming.
31:40Thank you.
31:41Can't wait.
31:42Good luck with the eating.
31:49Corrin's baked his miso muffins for dessert,
31:51and for the main course,
31:52he's proved the bao buns for longer.
31:56They're a bit different than yesterday, then.
31:59Light as a feather.
32:01Just like you, chef.
32:06John's rendering his hogget rack.
32:09He's going to be serving first.
32:14Hello, my little shoe buns.
32:15How are you doing?
32:18You in the weeds?
32:19I'm pushing very hard.
32:21Yes.
32:21Tasting, tasting, checking, checking.
32:23I'm going to let you get on with it
32:24because I know you've both got bags of work to do.
32:25Go, run, run, run like the wind.
32:27Shall we just get that after you, mate?
32:28Please.
32:31How's it looking, Corrin?
32:32It's looking really good, mate.
32:36No, this is pané for the sweetbreads.
32:40The sweetbreads have already been soaked in coconut milk
32:43for 24 hours, poached,
32:45and are now being coated, ready for frying.
32:49OK, so our first main course is called Lights Up,
32:52and it's Welsh Hogget Thai Curried Kebab.
32:54Hogget Chops, Lamb Sweetbread Nuggets,
32:58Som Tam Slaw,
32:59and Honey Pickled Chilli Dropping Fruit Pods.
33:02And it's celebrating seminal Welsh film Human Traffic
33:06that follows a group of friends in Cardiff
33:08as they partake in a weekend of pubs, clubs and parties.
33:12The chef does a take on an after-club feast.
33:16The head-me-up kebab.
33:17Yeah.
33:19He's also got his jungle curry,
33:22chilli, garlic and coconut,
33:23and sour cherry and fermented chilli sauces.
33:28What did you score?
33:30Eight.
33:31And what was Tommy's feedback for you, darling?
33:34Just need to sharpen it all up.
33:35Your sweetbreads were a bit chewy.
33:37Yes.
33:37What have you done about that?
33:38I have not overcooked them.
33:44John, do you need any fish right now?
33:52I'm just a bit up against it.
33:54I can give you a hand if you want, mate.
33:56No, it's all right.
33:57Just got a push.
33:58Cool.
33:59I've seen the movie.
34:01Oh, yeah.
34:01Oh, it's brilliant, isn't it?
34:02Yeah.
34:02It was all about clubbing culture in the 90s,
34:04and it was the first film that showed, like, urban whales.
34:10What's burning?
34:11It's just a bit of a char on the bread.
34:12Oh, no problem.
34:15Whoo!
34:17I'm hot, bro.
34:23Who doesn't love a kebab?
34:24Chicken or lamb.
34:25What do you go for normally?
34:26Mix of both with extra pickled green chillies.
34:29Love them.
34:30I'd probably go chicken, to be honest with you.
34:31Yeah.
34:32Keep it light.
34:32Keep it healthy.
34:33Basically a salad at that point.
34:35Exactly.
34:37The Hoggett is finished with curry sauce and coconut smoke,
34:41as Corin helps fry the sweetbreads.
34:45Ooh, God.
34:49John starts on his porcelain takeaway trays
34:52with the slaw, then the honey-pickled chillies and onions.
34:56You've got four minutes to the pass, chef.
34:59Yes, chef.
35:00You want them glazed again?
35:01Yes, please.
35:07Much better.
35:08Bouncier.
35:08It's what I was going for.
35:13He wanted it a couple more degrees on
35:15than where he got it in the week.
35:18Good croissant, chef?
35:19Perfect.
35:23OK, you're due at the pass now, chef.
35:25What do you want, an extra minute and a half, two minutes?
35:26Maybe an extra minute.
35:29Corin, you mind grabbing the salad?
35:30Yeah, mate.
35:33The glazed sweetbreads are dusted with the 15-spice powder.
35:39That's it.
35:47That's it.
35:48Service, please.
35:56Mate, thanks so much for that.
35:58No problem, mate.
35:59It looks good.
36:00Bit of a bombsite.
36:01Oh, I thought it was so juicy.
36:11The bottled sauces are named after the main characters in human traffic.
36:15Apply as your mood dictates.
36:17Oh, it's fiery but good.
36:24Where are the honey-pickled chilli fruit pods?
36:27Oh, that's what these are.
36:28Yeah.
36:30That is spicy!
36:31I know, that's what just took the root of it.
36:34It's lush!
36:37It's such an original take on things that you're very used to, the kebab.
36:42So exciting to eat, and it's so flavourful.
36:45The lamb's cooked deliciously.
36:47Every element of it is so accomplished, isn't it?
36:48The presentation you really feel the whole time that you're out on a night out,
36:51you're having a late-night kebab.
36:53Flavour-wise, I think it is outstanding.
36:55It's beautifully cooked hoggett.
36:57Sweetbreads like that, and the pickles and the spicing,
36:59all of it is delicious.
37:01Each of those curry sauces have their own right
37:03and their own balance and their own flavour.
37:05Is it special enough for a banquet?
37:08I think definitely.
37:09Yeah.
37:09It's just so full of flavour, so delicious.
37:10It's so fun.
37:11If I think of Great British menu banquets,
37:14something magically special.
37:17And this, although all the flavour profiles are there,
37:19all the cooking skills are there,
37:21does it just feel a little bit like we should be sat in the back of a taxi?
37:25I'm not going home yet.
37:26Yeah.
37:33Corrin's turn.
37:34He's juggling a coconut ice cream for dessert
37:37alongside celeriac fondants.
37:39And the rendering of his guinea fowl for Maine.
38:08Corrin is glazing with a Welsh Zambian honey.
38:11He found it at his local farmer's market.
38:17You've got a nine for this course.
38:18I did.
38:19What was the point he took off?
38:20Why didn't he give you a ten so tight?
38:22We need to render the fat down a little bit more.
38:24And some nice, crisp skin, so that's what we're going for.
38:26Indeed.
38:31Oh, they look like lovely little pillows.
38:33They are far better than they were earlier this week.
38:37Now that is what I wanted.
38:41He dredges the drumsticks.
38:43These are going to be better than yesterday as well.
38:47I was a bit unhappy with how it all came together in the week,
38:50so I want to make sure that everything's at its perfect point
38:53before I start plating.
38:55And this is going to be a play on the fried chicken.
38:58So we had a kebab and now we're getting fried chicken.
39:01This is the best night out in Cardiff ever.
39:06The guinea-fowl drumsticks are seasoned with piri-piri sauce.
39:11I actually didn't do this in the week,
39:12but I think a little bit of nutmeg and lime on this
39:15could really lift it.
39:19The celeriac fondants and puree are ready to go,
39:23followed by the courgette puree.
39:25What do you need, bro?
39:26If you just pick the nicest one of these
39:29and stick the little darts in it.
39:32Thank you very much.
39:35Barbecued courgettes are next.
39:38All right, Corrin, my love, you've got five minutes.
39:41Yep, I'll be up very sharpish.
39:43How's that guinea-fowl cuisson?
39:45Resting until the last minute.
39:53Nice cook.
39:54Thank you, mate.
39:55Happy?
39:55You're happy with it, Corrin?
39:56Very happy.
39:58Very happy indeed.
39:59Just making sure to trim any fatty bit,
40:02because I feel like that is where I went a little bit wrong in the week.
40:11The smell of that fur is so gorgeous.
40:16The dish is finished with the ponzu sauce.
40:24OK, top left, please, John.
40:25Yeah.
40:26Service, please.
40:28Thank you very much.
40:31All right, Corrin.
40:33Wow.
40:38Wait, wait, wait, where are you going with my puns?
40:41Thank you.
40:42Thank you.
40:45I'm just quality control.
40:49Wow.
40:55Yes, bud.
40:57It's quite smoky in here, isn't it?
41:10What do you think, Phil?
41:12Are you still here?
41:15I think the barbecue bits are so nice.
41:17That bit of confit thigh was so smoky.
41:20And this bread, I think this bread's fantastic.
41:21Yeah, the fried steamed bun is delicious.
41:24The cooking of the guinea-fowl breast, I think, is fantastic.
41:26The little nugget on the dart is delicious.
41:31I think that I could eat that barbecue confit lots.
41:35I could have more of that, for sure.
41:37The nasturtium flours and the courgettes were quite a subtle flavour.
41:41It maybe wasn't quite as exciting as the last main that we had.
41:44I think the letdown slightly is the garnish.
41:47It all feels a little bit flat.
41:49And I think I want a bit more of the spice
41:52and a bit more of the sweetness
41:53and a bit more of those flavour profiles that you read
41:55being pulled through onto the plate a bit more.
41:58Yeah, I completely agree.
41:59I think the guinea-fowl was definitely the highlight of the dish
42:01and the little confit it was on there was really good.
42:04I think if you gave me a bit more of an exciting sauce
42:05for the extra bit for the bun and stuff like that,
42:07I think it could help bring everything together.
42:09I really love this. I think this is really cool.
42:11Yeah.
42:12Yeah.
42:17It's pre-dessert,
42:18and John's colouring tuiles with fig leaf powder
42:21to look like dinosaur scales.
42:25Along with the canapé,
42:26their scores here will be the decider if there's a tie-break.
42:30All right, chefs, you have six minutes
42:32to bring your pre-desserts to the pass, both at the same time.
42:35Probably need an extra two.
42:36I've got tuiles in for six minutes.
42:38OK.
42:38Or five minutes now.
42:40John's making not-so-tropical,
42:42celebrating Jurassic World rebirth from director Gareth Edwards.
42:47The tuiles will go on top of the sea buckthorn
42:49and carrot sorbet he made earlier.
42:53I've been super happy with the food that's left this kitchen so far,
42:57so I'm going to keep trying to do the same.
43:01Corinne's made an olive oil mousse for Rocketman,
43:03which celebrates Taron Egerton's portrayal of Elton John.
43:07It will go with the pistachio tofu
43:09and white chocolate ganache and lemon curd.
43:14Yeah.
43:17You're still looking good, John?
43:20Yeah.
43:24Corinne's on to the mousse
43:25and John's adding fir oil.
43:28One minute to the pass, please.
43:30Yeah.
43:31I might need another minute.
43:32He needs a whole minute.
43:33Is that all right for you?
43:34It's fine, mate.
43:35I'm good.
43:36Yeah.
43:38Rocketman is finished with lemon meringue.
43:42Corrin, you've got hands for a minute
43:44just to help me put these tuiles on.
43:47On?
43:48Yeah.
43:49You're into that extra minute.
44:02Okay.
44:03Service.
44:06Thank you very much.
44:14Oh, yeah.
44:15Sorry.
44:19Oh.
44:21Oh.
44:23First, they're trying the white chocolate
44:26and tofu ganache in Corinne's Rocketman.
44:31Mmm.
44:33When you read tofu and white chocolate ganache,
44:36you go,
44:36oh, my, what's this going to be?
44:38Yeah.
44:39Yeah.
44:39Texturally, yeah,
44:41I've never had anything like it before.
44:43It's absolutely delicious.
44:45Mmm, I love it.
44:46There are little sharp lemony bits
44:48that come through the different layers,
44:49so every spoonful is different.
44:51It's just so lovely.
44:52Yeah, it's a creamy and comforting balsa.
44:54It's got that zip of the lemon.
44:57Second is John's Not-So-Tropical
45:00with the sea buckthorn and carrot sorbet.
45:05It's clean, it's crisp,
45:07it works very well as a pre-dessert.
45:10The sea buckthorn and the fig leaf
45:11actually work very well together,
45:13I think, in that.
45:14It's really good and zingy and fresh.
45:16Never had anything like it.
45:18Do you know what?
45:18It's so brave.
45:20I have to highly commend
45:22these two chefs
45:22for the way that they're cooking.
45:23The colours are really bright
45:24and impressive in this one.
45:26It's fun to look at.
45:28We have to lift up.
45:30Lift off.
45:31Lift off.
45:32Whichever one we think is the best.
45:34Shh.
45:37Houston, we have a ganache.
45:45It's the final course dessert.
45:49Corrin's adding colour
45:50to his liquid gold
45:51coconut blossom caramel sauce.
45:55There's no more butter.
45:57We're not here to be shy, are we?
46:01It's a banquet.
46:05So I just strained off
46:06my confit strawberries.
46:07I've had a little bit longer today
46:09to get them going slower,
46:11make sure that they really
46:12take on the flavour that I want.
46:15Time you up.
46:16So 20 minutes.
46:20John's been inspired
46:22by Snow White and the Huntsman,
46:24which was filmed
46:25on the beaches of Pembrokeshire.
46:28OK, so the first dessert
46:29is called White, Red and Rose,
46:31and it's coconut
46:32and white cardamom bavoie,
46:33fermented rice ice cream,
46:35toasted rice meringue shards,
46:37strawberry compote,
46:38confit strawberries,
46:40white cardamom
46:40and pickled rose liquor consomme,
46:42and frozen coconut snow.
46:44And this is a take
46:46on a line from the film,
46:47face as white as snow,
46:49lips as red as blood
46:51and heart as strong as a rose.
46:54What did you get for this?
46:56A seven?
46:56A seven.
46:57Seven.
46:58So I'll be looking
46:58to improve on that.
46:59There was an issue
47:00with the setting
47:00of the bavoie.
47:01It was a too hard set.
47:02Yeah, so I've dropped
47:03a couple of grams
47:04of gelatin on that.
47:06Meringue, I'm going to
47:07knock down the portion size.
47:09I'm actually going to knock up
47:10the portion size
47:11of the ice cream.
47:12Just getting the balance right.
47:17Corinne's meanwhile
47:18making a shiso vinegar syrup
47:20to flavour an Italian meringue,
47:22which will go with
47:23his rum-soaked miso muffins
47:25and coconut ice cream.
47:27Like John's starter,
47:28his dessert stands for
47:29Lesbians and Gays
47:31Support the Miners
47:32and is inspired
47:33by the film Pride.
47:35This did it for you,
47:36didn't it?
47:37This was my ten.
47:38I'm assuming there
47:39are no changes.
47:40I've made a slight change,
47:41actually.
47:41Oh, you have?
47:42The ice cream was slipping off.
47:43It was just a bit unstable.
47:44I want it to resemble mine
47:46but not fall down like mine.
47:48So what have you done?
47:49Serving the ice cream
47:50on the side.
47:50Then you can control
47:51how much that comes out.
47:53That's a good idea.
47:56How are you looking, John?
47:57Did you do a hand
47:58with anything?
47:58I'm pushing a little bit
48:00just to get things set.
48:01I can go first
48:02on this if you want.
48:03Sorry?
48:03If you're happy,
48:04I'll go first on this.
48:05Can you go first?
48:05Do you want me to?
48:06Yeah, I mean,
48:07I could do with the extra.
48:08I'll go first.
48:12Super happy with these muffins.
48:13They've come out super light.
48:14Everything's light
48:15and fluffy today.
48:17Do you have any piping bags,
48:18Chef?
48:19Do you want to go
48:20straight into these?
48:21Perfect.
48:21I only need one.
48:22Thank you.
48:29OK, John,
48:30you've got six minutes
48:31to the pass, Chef.
48:32I'm actually
48:34falling a little bit behind,
48:35so Corinne has
48:36kindly offered
48:37to go first.
48:37Oh, you swapped?
48:39Yes.
48:39Because you were good
48:40to go?
48:40Oh, look at that.
48:42One last gentlemanly
48:44chef-y act.
48:45Well, then you have
48:46six minutes.
48:47No problem.
48:51After being dried out
48:52and given a hint
48:53of smoky flavour,
48:55the miso muffins
48:56are soaked
48:56in rum syrup.
48:59They're served
49:00in coal boxes
49:01with the meringue
49:01on top.
49:03Do you need anything,
49:04Chef?
49:05Do you want to take
49:05the sauce out,
49:06give it a little
49:06twizzle with a spoon?
49:08Yeah.
49:10How much do you want,
49:11Chef?
49:11Too much?
49:12No, it's fine.
49:13Never too much.
49:14The liquid gold
49:16caramel sauce
49:17gets a bit more
49:18wobbling.
49:19Oh, look.
49:23After toasting
49:25the meringue
49:25with an ember...
49:26Thank you.
49:34OK.
49:36Service.
49:38It's served
49:39to Dead or Alive's
49:40track,
49:40which features
49:41in the movie.
49:42Thank you very much.
49:54Head torch again.
49:56Thank you.
49:56Oh, look at that.
49:58Good energy
49:58coming into the room,
49:59wouldn't it?
50:00We've had a real
50:00boogie this week.
50:01Boogie?
50:02Yeah, I do think.
50:08Love that liquid gold.
50:09Yeah, so pretty.
50:13It's a sexy sticky
50:14toad for pudding,
50:15isn't it?
50:15Mm-hmm.
50:16It's clever
50:17and simple
50:18all at the same time.
50:19The ice cream
50:20is magic.
50:21I had the ice cream
50:22on its own
50:22and I thought,
50:24it's a bit sour
50:25and it's not quite...
50:26But then the moment
50:27you put it together
50:27with the sweetness
50:29of that caramel sauce
50:30and the muffin
50:32and the meringue,
50:33just delicious.
50:34This slight smokiness
50:35and the rum in there
50:36is great as well.
50:37I think that's the best
50:39meringue I've ever had
50:40in my life, honestly.
50:41I'm used to meringue
50:41being crispy and hard
50:43but it works so nicely
50:44soft.
50:45Also, the gold
50:46in that sauce
50:47set against the
50:48kind of earthy
50:49pudding and bowl
50:51I think sticks
50:52to the brief
50:52beautifully.
50:54Yeah, you really feel
50:54the kind of two worlds
50:55unifying here.
50:57What a special
50:58little pudding that is.
50:59That's it.
51:00Coconut blossom caramel
51:01sauce is the way forward.
51:02As long as it's
51:03sprinkled with gold.
51:05You're a man of
51:06simple taste,
51:06aren't you, John?
51:07Yeah.
51:12Going to look
51:12really cool now
51:13and do the
51:14double glasses thing.
51:18John's making
51:18coconut puree snow
51:20for his Snow White
51:21inspired red,
51:23white and rose
51:24which he adds
51:25as a flavour
51:26in his strawberry
51:27and white cardamom
51:28sauce.
51:30Hey, John.
51:32Yep.
51:32You've got quite a long
51:33You've got 16 minutes
51:34left.
51:34You're going to come
51:35a bit early.
51:35Yeah, I think
51:36everything is set
51:37nicely now.
51:38How's that bavoie?
51:39Can I have a look?
51:41Happy?
51:42It's got like a nice
51:43softness to it now.
51:45Good, good, good.
51:45I'm in a happier place.
51:48The white coconut
51:50and cardamom bavoie
51:51gets a red topping
51:52of strawberries
51:53in a compote
51:54and confit
51:55along with some
51:56verbena leaves.
51:59Toasted rice
51:59meringue shards.
52:00I wonder how sweet
52:01they'll be over it.
52:02It'll just be a nice
52:02kind of toasty note.
52:03I do quite like
52:04cardamom being used
52:05in dessert
52:06if it's used
52:08sparingly.
52:10The amazake
52:11fermented rice
52:12ice cream
52:13is topped
52:13with meringue shards.
52:15Do you mind
52:16just going on
52:16some shards?
52:22It's got a beautiful
52:23wobble to it.
52:23It's got a look.
52:24Mm-hmm.
52:31OK.
52:32Long last time.
52:33Service, please, guys.
52:49Skin as white as snow
52:51lips as red as blood
52:52heart as strong
52:53as a rose.
52:54It's not even
52:55anything written on there.
52:55It's just Lorna
52:56looking at her reflection.
52:57Yeah.
52:57Exactly, yeah.
53:08What do you think?
53:09Ah, it's nice.
53:11Mm.
53:12I have a very
53:13similar reaction.
53:13It's strawberries
53:14and cream
53:14and it's toasty rice.
53:16Clever pastry techniques
53:17but it's not
53:19a banquet-worthy
53:20winning dish.
53:22It's got flavours
53:23that work classically.
53:25It's quite safe,
53:27I think.
53:27Yeah, I think the flavours
53:29are harmonious
53:30but I think it's a bit
53:32sloppy.
53:32Yes.
53:33The meringue's just a bit
53:33sweet and not adding
53:34too much.
53:35Yeah, and I'm sure
53:36about the coconut
53:36and cardamom bavoie.
53:38Yeah.
53:38It was a bit too savoury
53:40in a way that didn't
53:41quite play off
53:42the other flavours.
53:43It seems nice.
53:44Yeah.
53:45All the colours are there.
53:46The snow white colours
53:46are red and white.
53:47Can you taste the rose?
53:49No.
53:49No.
53:50Can you taste much
53:51of the coconut?
53:52No.
53:53There's no punchy notes.
53:55Mm-hmm.
53:55Which is a shame
53:56because I think this might
53:57be the same chef
53:57that did the kebab.
53:59If you could make
53:59this sing like the
54:00kebab dish,
54:01that would be mega.
54:05I'm absolutely
54:06exhausted after all that.
54:07It was an intense day.
54:08Yeah.
54:09I've loved every minute
54:09of it, honestly.
54:10For both of us,
54:11I think every dish
54:12made an improvement today.
54:13Yeah.
54:14You know, so...
54:14You've obviously
54:15done it before.
54:16Yeah.
54:16How nerve-wracking
54:16is it when you go
54:17into that judging chamber?
54:18Oh, the judging chamber
54:19is your legs just go jelly
54:21and there's butterflies
54:22in your belly.
54:39Hey, chefs.
54:40Hello.
54:41How you doing?
54:42Really good.
54:43Really good.
54:44Good.
54:44I wasn't going to ask
54:45if you were tired
54:45because I saw you
54:46at the end
54:47of that mammoth,
54:48mammoth cook
54:49that you both did today.
54:51So much focus.
54:52I don't think
54:53I've had a day
54:53since I've been
54:54judging like that.
54:55Every flavour,
54:56every profile,
54:57you've both been
54:58incredibly brave chefs.
55:00It was just brilliant.
55:01I want to know, though,
55:02who cooked LGSM
55:04the dessert?
55:05Yeah, that was me.
55:06It was like
55:06sticky toffee pudding
55:07on steroids
55:08and that cold-charred
55:09meringue was wonderful.
55:11I just thought
55:11it was an absolutely
55:12delicious dish.
55:12Thank you very much.
55:14Who cooked Lights Up?
55:16I thought it was amazing.
55:17The explosion of flavours,
55:18all the different sauces,
55:19the perfectly cooked Hoggett.
55:21I mean,
55:21it was really,
55:22really delicious,
55:23so well done.
55:24And who cooked
55:25the kohlrabi canapé?
55:27That's me.
55:28Well, what can I say
55:29except thank you
55:30for putting that
55:30in my mouth?
55:32And who cooked
55:33Rocket Man?
55:34That was me.
55:35That got top scores
55:36from all of us.
55:37I mean,
55:38I could have eaten
55:38double the amount
55:39you served.
55:40Thank you very much.
55:41Look,
55:41we're not going to
55:42make you wait
55:42any longer.
55:43Andy has got the scores.
55:47The winner
55:48for Wales
55:49and going through
55:50to Cook
55:51at finals
55:59is Corrin.
56:01Well done, mate.
56:06Well done,
56:06Corrin.
56:07Back at
56:07Fonals Week.
56:08Yeah.
56:08Do you have a bigger chance
56:09now of getting
56:10to the banquet properly?
56:11I think it's going
56:12to be hard
56:12for it to be any harder
56:14against any other chefs
56:15than it was this week,
56:16so I think I'm in good stead
56:17because these boys
56:18were amazing.
56:19Yeah.
56:20I'm a bit shocked,
56:21to be honest.
56:22Well done.
56:22Well done.
56:23Yeah, massive
56:24commiserations, John,
56:25and as you know,
56:26I thought your main course
56:27was incredible.
56:28I gave it a ten.
56:29The kohlrabi canapé
56:30also, I should say,
56:31got four marks
56:32from all of us.
56:32Oh, amazing.
56:33Sally, thank you so much
56:34for coming.
56:35Have you had a great day?
56:35It's been amazing.
56:36I've really loved
56:37all the dishes today
56:38and how you told
56:39the story of film in Wales.
56:40You know,
56:41it felt very modern
56:42and exciting.
56:43John, commiserations.
56:44Corin, congratulations
56:46on a brilliant win.
56:48Thank you, guys.
56:48Thank you.
56:49Thank you.
56:49Thank you.
56:50Thank you.
56:50Well done, both of you.
56:54Oh, dear.
56:58Super, super, super happy.
57:00The unbelievable standard
57:02of cooking in that kitchen
57:03this week.
57:03I genuinely didn't know
57:06what was going to happen
57:07right until the end.
57:08It's been totally amazing
57:09cooking for judging day.
57:11Just to be able to try
57:13and correct some of the errors
57:14from earlier in the week,
57:15work on the stuff
57:16that Chef Tommy
57:16talked to me about.
57:18I really think
57:19that I made those amendments
57:20and actually listened
57:21to the feedback.
57:21I think I got some full marks
57:22for some people.
57:23So, like, you know,
57:24I can hold my head up high
57:25with that.
57:26Interesting.
57:27Fascinating cooking
57:28from two very good chefs.
57:29This really is what
57:30Great British Menu is about
57:31when the two chefs
57:31really do ask questions
57:33of what you think
57:34is the standard
57:35of great cooking.
57:37So, Corin just edged
57:39Starter there, didn't he?
57:40And one fish
57:41with that beautiful course.
57:42With the trout three ways,
57:44so elegant.
57:45Yeah, and then John
57:45came back with that
57:46incredible main course.
57:47I mean, it was super exciting.
57:49Beautiful cookery from John.
57:51But, Corin, that dessert.
57:53Super clever cookery.
57:54It was simple
57:55and it was clean.
57:57With the story
57:58of that film
57:59running straight
58:00through the middle of it
58:01with that torched,
58:03charred mallow,
58:04a worthy winner.
58:05I think he's going to go
58:05great guns at the finals week.
58:07We'll see.
58:09Buzzing for you.
58:10Thank you very much, chef.
58:11Thank you.
58:11It's been a pleasure all week.
58:12Yeah, I mean...
58:13It's been brilliant.
58:14How are you feeling?
58:15Yeah, good.
58:16I welled up in there
58:17because I'm obviously happy
58:18and then I was like,
58:19I've got to do it
58:20all over again.
58:21Well, mate, congratulations.
58:23Cheers, mate.
58:24Thank you very much.
58:24Do it for Wales.
58:25Get one of those dishes
58:25to the banquet.
58:26Definitely.
58:50Thank you very much.
58:53Thank you.
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