- 8 hours ago
Great British Menu Season 21 Episode 14
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00:02It's crunch time for our chefs from the northeastern Yorkshire.
00:06Two 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.
01:41I'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 par flavour 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 in butter until it 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.
02:56Finally, Jamie, talk to me about this tray.
02:59Lots of unusual sort of seasonings here.
03:02So I'm going to make a Moreland seasoning, like a spice mix.
03:05Yeah.
03:05And it's everything that I've foraged and preserved in the nearby area to the restaurant.
03:10That's a beautiful idea, Jamie. I love that.
03:12Yeah.
03:14Next for Jamie delivers for his whipped parfait.
03:17It's warm in 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 Dean starring Rowan Atkinson from County Durham.
03:30The dish is called Precisely Restored.
03:33It's from the scene.
03:34He ruined the painting and then he restored in his own way.
03:39Right. Fantastic.
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.
03:49Mince 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's 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.
04:31It'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.
04:47I mean the first thing that grabs my eye, Cal, is a really lovely dry aged guinea fowl.
04:52Yeah.
04:53I'm going to skin it.
04:54I'm going to take the breast meats, roll that out, lay that over the skin.
04:58I'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 hen in the woods mushrooms.
05:06Yeah.
05:07Inside 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.
05:23Again, 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.
05:32Yeah.
05:34So I'm just blowtorching the aged duck to try and give it a nice bit of colour.
05:40Duck looks good, Jamie.
05:41You need to get this head of honey on there now.
05:44Yeah, nice.
05:44Glazing in the oven.
05:52Jamie'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.
06:18Yeah.
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 fondant's 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, the 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.
07:13But I'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 farce into the middle.
07:40He's then going to roll another one and put that inside,
07:42which is all going to be going into the breasts.
07:45So that in itself is very complex.
07:48I'm holding my breath for him on this dish.
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 colour
08:15and also a little bit earthiness into the flavour.
08:20This is farce 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 onto her jus for the lamb.
08:35It made from the lamb bun 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.
08:55Weka's been cooking her signature pan-Asian food at the Woodhull Hotel and Spa in Wetherby since 2022.
09:01I'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.
09:46Waka, how are you doing?
09:47I'm all right.
09:48Is that the sauce?
09:49Yes.
09:50It's still reducing a little bit.
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.
10:02All right.
10:02Thank you, sir.
10:03Keep going, right?
10:06I'm worried about Waka.
10:08She's not got her lamb in yet, so I think Waka is really up against it.
10:14Whilst Cal's milk buns are baked...
10:17Pretty good. Pretty good.
10:19Waka 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.
10:35Jamie's starting his crumpets.
10:37Do a little test crumpet quickly.
10:39Before returning to his stock 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 like 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.
11:03How are you doing for time?
11:04OK, 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,
11:23which 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 in 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, where 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 rich menu is huge.
11:56Getting to the banquet, I think it's what a lot of the chefs dream to achieve.
11:59And 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 valetine,
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,
12:27and 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.
12:35Cal, 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.
12:43Yeah.
12:43And 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.
12:52Cheers, 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.
13:11Shaking 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 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 got plum beef.
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, 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.
14:31You're at 44. I'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, maximum eight minutes will be on the pass.
14:54OK.
14:55From 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?
15:05Uh, faggots, 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, Waker has no choice but to plate up.
15:16The carrots go first.
15:18Yeah.
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?
15:32What about these?
15:32And the fondant, yeah.
15:34Yeah?
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 Dean.
15:48Sorry.
15:49Ready to go?
15:50I knew all the weight 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 Bing.
16:07Rowan Atkinson, he ruined the painting,
16:10and then he restored in his own way.
16:13You'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.
16:28Obviously, she's had a bit of a nightmare.
16:30She got locked into that potato,
16:32and it sort of ate up all her time.
16:44OK, let's start with a hero, that lamb from Durham.
16:47Is that how you wanted it?
16:50I still have a little bit crispiness from the fat and the skin.
16:57I mean, pizza cooked.
17:00The potato.
17:01Was the time and effort worth it?
17:05It does give me a bit more flavour
17:08compared with just plain fondant potato.
17:11I 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,
17:19do 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?
17:34Erm, five.
17:36With Paul considering time, I imagine that's probably going to drop to a five.
17:41Jamie?
17:41I think five.
17:52Hey, mate, you OK?
17:53Thanks for your help, guys.
17:55Main course is tough.
17:56It is.
17:58Next to the pass, Jamie.
18:01His 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 on your crumpet.
18:14Right.
18:15Jamie, what do you need from me, mate?
18:16Can you barbecue the crumpets?
18:18Do you want to start with the parfait, please?
18:20Good.
18:21To finish his faggots, Jamie glazes them with his duck sauce, whilst Cal sorts the crumpets
18:26and Waker dusts the parfaits with bilberry powder.
18:30Jamie, one minute to the pass, one minute.
18:34The duck is layered with fresh fig and king oyster mushrooms.
18:39Got this reducing 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.
18:51Oui.
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.
19:26This 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.
19:51Skin, rendered nicey, crispy.
19:53Dogs beautifully cooked, struggling to find anything wrong with us.
19:57The faggot.
19:58I 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.
20:05The 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.
20:19Jamie, what would you score this dish?
20:21I'd like an eight.
20:22I'd like an eight for it.
20:24Ten.
20:25Ten.
20:26Simple as that.
20:27Gone.
20:27Bye.
20:33How we doing?
20:34How was that?
20:35Sick.
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, Chef.
20:50Perfect.
20:50The milk buns are glazed with sweet corn husk caramel,
20:55whilst Cal cooks mushroom skewers on the barbecue.
20:58I just want them going in the oven, stood up if possible,
21:01and 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 sep mushrooms.
21:15The valetine takes centre stage with a mushroom skewer.
21:21Someone can get those buns out, please.
21:23Yeah.
21:24While the coil.
21:25One minute to the pass now, Cal.
21:27One minute, yeah.
21:27I'd like to come up in 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, is there?
22:10Nothing wrong with the portion.
22:11Right, I'm going to bust that.
22:13Come on.
22:13Cheeky.
22:14That's how I've gone off the back, like YMCA style.
22:16I mean, yeah, yeah.
22:26Presentation, what have you got to say about it, guys?
22:28It's funny.
22:29Yes, and I can't quite believe this is happening.
22:32Right, but 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, pleased.
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.
23:12Mmm, yeah.
23:13Really lovely sort of warming pepper.
23:15Yeah.
23:16The milk buns.
23:17Mm-hm.
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.
23:26Anything 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, nine, ten.
23:34Hopefully.
23:35I think so.
23:36Okay.
23:37I think it's ten.
23:39Okay.
23:39I will give a nine.
23:41Why not ten?
23:42I get an idea for the chowamushi and link to the dish, but I'm happy just to eat that alone.
23:49Feels like an extra thing.
23:50Yeah.
23:51Okay.
23:57Oh, main course.
23:58Done.
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.
24:10Yeah.
24:11I've sort of got whiplash.
24:13Honestly, the drama of it all, from Waker having a total nightmare really, timing-wise, but
24:19I 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
24:33to British film, but shown through the medium of food.
24:37No, absolutely.
24:38Mind-bogglingly brilliant.
24:40Just 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
25:14the flavour.
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
25:24of saffron that you'd want for that dish.
25:27I wish you'd done a traditional fondant, potato, and not lost all that time trying to
25:33do what you originally wanted to do.
25:38Jamie, for your dish, Moreland 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 cook the duck with the Moreland 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 Moreland seasoning that you put on there with 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, a lovely little bit of heat.
26:47The guinea fowl sauce was great. You just wanted more and more.
26:52So, to the scores.
26:57Waker, I'm giving you 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.
27:18And when you came back into the kitchen, not only did you have good humour,
27:22you supported your fellow chefs in a really beautiful way.
27:25So, thank you for that, Chef.
27:27Thank you, Chef.
27:29Jamie.
27:31I'm scoring you...
27:35..10, Chef.
27:38Congratulations, Jamie.
27:40That 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
28:07because today has been phenomenal in every aspect.
28:12Thank you so much, Chefs,
28:13and we will see you for the sweet part of the menu.
28:18Congrats.
28:19Well done, mate.
28:20Well done.
28:22Yeah.
28:23First ever tone for me.
28:25Yeah, on main.
28:26Love that.
28:27Well done.
28:27I thought he was fucking good.
28:29I thought he was...
28:29Deserve it.
28:30Deserve it.
28:35Yeah, feeling ecstatic.
28:37First ever tone on main course as well, so yeah.
28:39Good day for me.
28:40Yeah, to get a tone on the mains first time,
28:42I'm really happy about it.
28:44I'm not disappointed with the score
28:46because that was the score I gave to myself.
28:49I'm still fighting for it.
28:50I just hope there's no mistake
28:52and I can deliver what I've been practising.
28:57Now the focus shifts to the sweet menu,
29:00starting with the pre-desserts.
29:02Sweet part of the menu.
29:03Let's go get it.
29:03Good luck.
29:04Good luck.
29:05Good luck.
29:06Paul will taste these blind
29:07and whilst they won't be scored,
29:09their ranking will determine who goes home
29:12if 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,
29:24using popcorn, vanilla cream and milk,
29:27just to infuse.
29:28That's the barley koji cream,
29:31which I'm just going to melt,
29:33add the gelatin to
29:33and then it's going to go in with the eggs.
29:36Waker's pre-dessert is called Her Majesty's Mango,
29:39inspired by the film Victoria and Abdul.
29:42Pre-dessert is this mango and pandan leaf sorbet.
29:45I'm just going to make some cloud with fennel and cucumber,
29:49something really refreshing.
29:51I can't wait to see it, chef.
29:56This is the base for the jam.
29:58That'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,
30:08it's not a movie without popcorn.
30:10So popcorn ice cream,
30:12popcorn, caramel, salted popcorn,
30:14Jazzy's, Snowy's,
30:15Little Lime Gummy Bears,
30:16Strawberry Love Hearts,
30:17fizzy cola bottles.
30:18Fun, fun, fun.
30:19Super fun, yeah.
30:24Whilst Cal gets the flavoured mixes on for his gummy sweets.
30:28I've taken it to 105,
30:29just to reduce all the glucose in them
30:31to get a nice chew on them.
30:33Jamie's working on his barley koji biscuits.
30:36So the title of the dish is Chocolat,
30:40inspired by the film Chocolat,
30:42and the film is obviously based on the book
30:45written by Joanne Harris, who's from Barnsley.
30:48So what I've tried to do is create a chocolate pre-dessert
30:52without 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
30:57to 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
31:09to make the water, and 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 these biscuits out
31:25and then ready to do the dance.
31:27Whilst waiting for his ice cream,
31:29Cal 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.
31:39Her sorbet hasn't set.
31:41Mine's still one-third quite runny.
31:44Runny?
31:44In the middle.
31:46Or you get the nitrogen out.
31:47All right, lovely chefs.
31:49You 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
32:10are assembled with raspberry jam.
32:13It's two minutes to the pass,
32:14and then it'll be time,
32:15but you want an extra two minutes, Waker, yeah?
32:18Can't get it out.
32:18F***.
32:20It's stuck.
32:23Nice.
32:24Yeah, well done.
32:30Waker's sorbet is topped with the whipped cucumber
32:32and fennel cloud.
32:34That is time, please, chefs.
32:40Waker, yours looks like we'd better eat it quite quickly.
32:43Yes.
32:43Yes.
32:46I've got lovely things on a train.
32:49Thank you very much.
32:51Oh, yeah.
32:52Look at this.
32:53I think we'd better get started on this one quite quickly.
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,
33:29because every bite is different.
33:31Yeah, yeah.
33:32Tastes like 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.
33:50Mmm.
33:51Where'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 and it
34:01gives it like a chocolate taste.
34:03Yeah.
34:04And it does interestingly taste like chocolate without having chocolate.
34:07Yeah.
34:07Okay.
34:07Okay.
34:08Three, two, one.
34:08Three, two, one.
34:10I 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.
34:17That popcorn could have been salty more, couldn't it?
34:19Number two.
34:21Not too sweet.
34:22It's bracing.
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.
34:33Who 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.
34:46Cal.
34:47Is that your final answer, Chef?
34:48That is my final answer, Andy Oliver.
34:51Ha-ha!
34:52Cal.
34:53Yeah.
34:54Waker.
34:55Yeah.
34:56Jamie.
34:57Jamie is not mucking about.
34:58Jamie is not mucking about.
35:00Yeah.
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.
35:16So I'm just tempering some white chocolate with green cocoa butter.
35:20All this rhubarb, sugar, water and a little bit of citric,
35:24that's going to get blended into a sorbet.
35:28So this is my first step.
35:30It'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, panella, 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,
35:55styled around the film Woman in Black.
35:57Okay.
35:58Daniel Radcliffe is seen making his way around with candlelight
36:01around 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.
36:11This will be refined grandma cooking at its best, I think.
36:15So tell me exactly what's going on on your plate.
36:17Warm Yorkshire brown butter sponge soaked in the rhubarb syrup,
36:21poached rhubarb, dress all over the top of that,
36:24rhubarb sorbet, and then a warm stem ginger custard,
36:27and 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.
36:33I've got a few bits to get on now.
36:34Yeah.
36:34Right.
36:35Good luck, chef.
36:44Good luck, chef.
36:49He needs to nail his dessert if he's to cook for the judges.
36:53So the title is Alien, Ridley Scott's 1979 original.
36:58Classic.
36:59Yeah.
36:59Massive, worldwide, international blockbuster.
37:03So I'm doing the original movie poster,
37:05so they actually used a chicken egg for the actual shot of the poster.
37:08So I've used chicken egg chocolate egg moulds.
37:10Talk us through what's inside the egg.
37:13Lined with fuertine.
37:14Yeah.
37:14Pistachio cake.
37:15Yeah.
37:15Sour cherry mousse, dried sour cherries.
37:17The trickiest part of this.
37:19Yeah, the egg is the trickiest part of 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
37:44within the chocolate and keep it nice and glossy
37:46and then help 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,
37:57just a very little bit sticking out the top.
37:58Weka's dessert is called Secret Wonder Bloom.
38:02It takes inspiration from the 1993 movie The Secret Garden,
38:07mostly filmed in Yorkshire.
38:09Yeah.
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 charcoal powder.
38:21That is for my coating for my mousse.
38:23And it comes with the exotic sauce.
38:26And I'm going to 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.
38:42I wish you all the best.
38:44Thank you, chef.
38:44All right.
38:48My concern is there's a lot of black sesame in this dish.
38:51Yeah.
38:52And as we've seen with Weka, 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 priling.
39:07It's for my crunchy base to give a little bit of texture.
39:12How are 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 Weka'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.
40:11Cal'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,
40:30being able to grow our own fruits and herbs and vegetables.
40:33You really get to see what's in season and when,
40:36when 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,
40:43I met up with Sir Brendan Foster,
40:45and it was really inspirational.
40:47Myself and my wife, Sian,
40:48we 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
41:23and then hit them with icing sugar three or four times.
41:25And this is a sour cherry mousse?
41:27That's 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.
41:33Cal, thank you.
41:35Just been to see Cal and I've tried this sour cherry puree.
41:38Now it's nice,
41:39but 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.
41:48Jamie's crumble made with charcoal powder and ground ginger is baked.
41:53I'm just going to break this crumble down a little bit
41:55so 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.
42:15Yeah.
42:15And what have we got in here?
42:17Exotic sauce.
42:18Yeah, thank you.
42:18So we've got mango puree.
42:20Yeah.
42:21Yuzu puree.
42:22Grava 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 and also remember there's a lot of black sesame in this dish.
42:38Too much of it can be very overpowering.
42:41Jamie's rhubarb is poached.
42:43Saving all the excess cooking liquor from the rhubarb.
42:47Getting ready to soak the cakes.
42:50Zero.
42:54Jamie, how are you doing?
42:55Yeah, looking good.
42:56Feeling in control?
42:57Yeah.
42:57Going to get the cakes in, very last minute.
42:59This is a little stem ginger custard I'm testing.
43:01Right, fantastic.
43:02Okay, so you're aerating it and then...
43:04Yeah, so it's a little bit refined.
43:05It's not...
43:08So it's lighter.
43:08Lovely.
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 cool, 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 could be his biggest challenge.
43:47Didn't want that to happen.
43:49Almost too thin.
43:51Your 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 taken a little bit longer than how I'd practice, but just try to stay calm so we can get
44:09three up.
44:18The lead wasn't tight enough.
44:21Jamie is first to the pass.
44:23He begins plating with his parking.
44:26Do you want me to do anything?
44:27Yeah, just make sure you get loads of juice.
44:32Okay, Jamie, ten minutes to the pass.
44:35I 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 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.
44:52Wait.
44:53I'm going to go custard, crumble.
44:57Aerated stem ginger custard.
44:59Cal, can you crumble for me?
45:01Yeah.
45:01On your left?
45:02Everywhere, yeah?
45:03Yeah, so it's like soil, basically.
45:06And each bowl is finished with a rhubarb stem.
45:11Scary.
45:12More atmosphere.
45:14Woo!
45:18Oh.
45:26So this dish is called Rhubarb in Black.
45:29Inspired by the film Woman in Black, Daniel Radcliffe walking around by candlelight.
45:34And this dish is to imitate the idea of the way forced Yorkshire rhubarb is grown
45:39as it's grown towards the rhubarb candles.
45:41Fantastic.
45:42Let'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.
45:59Yeah, I've had them made to sort of fit the story of that woman in black-esque eeriness.
46:16The parking cake.
46:17Pleased?
46:18Yep.
46:19The 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.
46:29That'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.
46:38Happy with the texture.
46:39Yeah.
46:40I 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?
46:49Yeah.
46:50I'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.
46:59But I think by doing that, he's got to use a lot, a lot, a lot of crumble.
47:02Yeah.
47:02I 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.
47:12Cal, what are you thinking?
47:13Nine.
47:14I think we're thicker custard and that's a ten.
47:16All right.
47:17Return to your station, chefs.
47:19Jamie, well done.
47:21I'll see you soon.
47:28How was it?
47:28Really nice.
47:29Really good.
47:30You happy with it?
47:30Yeah, really happy.
47:31Good.
47:32Well done.
47:34Next to the pass, Cal.
47:35But first, the nerve-wracking task of demoulding the rest of his eggs.
47:46Who was getting worried?
47:49Cal, 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 with pistachios.
48:09One minute to the pass now, Cal.
48:11One minute, yeah.
48:11You all right there, Cal?
48:12Yeah, yeah.
48:13Tense stuff.
48:15It's the first time I've heard him slightly stressed.
48:18Stressed.
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.
48:51Right, go 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.
49:18Mm-hm.
49:19Are you happy with the snap, the sheen?
49:21Yeah, I tried to get it really thin for the snap,
49:23which might have been my undoing,
49:25but I think it's worth it to get it that thin.
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,
49:35so there's equal parts for every bite.
49:38I really like the contrast,
49:40and 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 disappearings.
49:54Yeah.
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
50:12because it was too thin.
50:13I think it all just becomes one
50:14because 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,
50:31hopefully he forgets all about those over two.
50:34How are you looking, Waker?
50:36All right, thank you.
50:38Serving last, Waker with her homage to the secret garden.
50:44Five minutes to the pass, Chef.
50:46Wait.
50:46She starts with her rocks, followed by the basil sponge
50:50to resemble moss, and 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?
51:05So just randomly to fill up.
51:07Make 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,
51:26and bang on times to the pass.
51:28Finally.
51:29Fantastic.
51:30So the name is Secret Wonder Bluton.
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 try.
51:52Let's see what's in these rocks then, shall we?
51:57Waker, 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.
52:36Like icy.
52:36The black sesame base.
52:38Yes.
52:38Are you pleased?
52:39Yes.
52:41Yeah, that'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.
52:49Mmm.
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.
53:36It's crunch time.
53:38Cal's on 28, Jamie has 24 and Waker's on 18.
53:46Chefs, 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.
54:13It 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 achieved 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 100?
55:07Inside the egg was the pistachio cream.
55:10Again, this was delicious, but I wanted more.
55:13The pistachio cake was great, had a lovely flavour.
55:17That frangipan feel you were going for, it was delicious.
55:22Waker, for your dish, Secret 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 dulled back a bit and maybe one or two of those ingredients.
56:05So, to the scores.
56:08Jamie.
56:10I'm giving you...
56:13..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. Tiny little tweaks, you know what to do.
56:46Yeah.
56:47Waker.
56:49I'm scoring you...
56:53..a seven.
56:55The presentation blew me away, the storytelling was excellent.
57:00You just need to get that balance and 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.
57:09Waker, so sorry, that 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 to the banquet.
57:25Rest up, you're going to need it. We'll see you tomorrow.
57:27Thanks, Chef. Thank you.
57:30Well done, though.
57:31Well done.
57:32Thank you, congrats.
57:34What a week, what a week.
57:35Just saw a restaurant in front of us. Pretty good, wasn't it?
57:40I feel great about cooking for the judges.
57:41I can turn any nine into a ten and 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 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, it 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.
58:27Ah.
58:28We'll set this split.
58:59We'll
58:59be right back to your daughter and we're going to get the Julotta to the top. We will
58:59possible when we really talk about transformation. Tell us the
59:00right thing to look. We'll be
59:00us to help this version. We'll see
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