- 7 hours ago
Great British Menu Season 21 Episode 15
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00:00I am Phileas Gluteus Maximus, husband to split hollandaise, and I will have my meringue in this life or the
00:08next.
00:10We have two great champions battling it out in the arena, and what they do in this life will echo
00:16for eternity.
00:18Are you not entertained, Lorna?
00:21This week, the two top chefs competing for the North East are Cal and Jamie.
00:26Which one will make it to finals? This promises to be an epic battle.
00:46Here we are. Yeah, how do you feel? Excited. Yeah, big day. Do it for the North East? Do it
00:51for the North East in Yorkshire. Let's do it.
00:54Third time returning, Chef Cal is well-matched with rival Jamie, owning Pine, a Michelin-starred restaurant in the wilds
01:02of Northumbria.
01:03And?
01:04Whilst Jamie is head chef at Mies in Yorkshire, gaining his own Michelin-starred just seven months after the restaurant
01:10opened its doors.
01:12How long on that sauce, Sarah?
01:13Both seconds.
01:14They both have menus as ambitious as the films they celebrate, from Hollywood blockbusters like Alien, to award-winning British
01:22masterpieces, The Full Monty, Kez and Calendar Girls.
01:26We're doing the same dish, aren't we?
01:28All right, 10's cool.
01:29They've already been scored out of 10 by mentor chef Paul Ainsworth.
01:34The guinea fowl valentine, hats off, was a masterclass.
01:38Cal was consistent, scoring 9s and 10s across the board.
01:41Damn.
01:42But did come a little unstuck with his dessert, scoring an 8.
01:46Almost too thin.
01:47You got time to go again?
01:48Nah.
01:49Judgment day's here.
01:50It's been a while since the North East have got one to the banquet.
01:53I hope I'm the person to do it.
01:55Jamie started off scoring 7s for his starter and fish.
01:59I feel you could have made something delicious like a nice bread.
02:02But he hit the big time when his main course scored 10, quickly followed by his dessert and a 9,
02:08pushing him just 3 points behind Cal.
02:11It means a lot for me to get through on my first time.
02:13Obviously, I want to win.
02:15Today's winner will have the highest total after the menus are scored by chefs Tom and Lorna and new judge
02:21Phil Wang,
02:22as well as a guest responsible for writing some much-loved British movies.
02:28Good morning, chefs.
02:30Morning.
02:30Welcome to Judges Day.
02:32Ready to share your brilliance with these judges?
02:35Yep.
02:35How about you, Cal?
02:36Third time?
02:37Third time is a charm, I hope.
02:38So, the slate is wiped completely clean.
02:41All of your brilliant scores of the week have gone.
02:43Today moves very fast, Amy.
02:45You know that, Cal.
02:46It does.
02:46So make sure you get your larger tasks on as early as possible.
02:51Let's have a blockbuster day today.
02:53I'm really, really excited.
02:54I'll see you in a minute.
02:56Thanks, Andy.
02:59First job is just getting the guinea-fowl sausage on, and then after that, you get started on the shallot
03:04puree for the potato.
03:06I'm first up on starters.
03:09To beat Jamie today, I just have to cook my food the way I know it can be cooked.
03:14I come for nines and tens, and I expect to get them.
03:18Whilst Cal cracks on with his guinea-fowl sausages, Jamie's working on a new addition for his starter.
03:24So it's going to be nice, crusty, white-reds glazed in a sunflower seed miso, in a sort of tear
03:32-and-share format for the middle of the table.
03:35I think it'll take a lot to beat Cal.
03:37He's a very good chef, but I'm going to give it everything I've got.
03:40Next, it's straight on to his main course prep.
03:43This is the salt-aged ducks.
03:45I'm just going to score with a razor blade and a blowtorch, just to render the fat down.
03:54Our head judge is Tom Kerridge, a don of British cuisine, whose restaurant empire includes the only UK pub with
04:01two Michelin stars.
04:02He's also the only chef to have twice cooked the main course in this competition.
04:06The North East has some of the finest ingredients for these chefs to choose from, so I'm looking for a
04:12proper celebration of great ingredients from up north.
04:15It's a nougat de lise, a chocolate and ale cake with a dessert beer, just in case you haven't had
04:21enough food and booze.
04:23I give Tom a ten, and the food's not bad either.
04:27Joining Tom in the chamber is our brand-new judge, enthusiastic eater and stand-up comedian, Phil Wang.
04:34Ooh!
04:36Also taking a seat at the judging table, one of our first champion of champions and the only woman to
04:42hold a Michelin star in Scotland...
04:44OK, allspin, you ready, please, Dave?
04:46Lorna McNee.
04:47The guys in there today are going to be feeling really stressed, I'm pretty sure, but they're going to be
04:51full of that eagerness to try to want to get to that next stage.
04:55I've got celeriac cooking in the oven, because that takes about an hour to salt-bake.
04:59I've got shallots rendering for the starter, because they take at least two hours, and then I'm going to work
05:03on the roulade next, and then fish after that.
05:06Bringing the bread together for the sunflower bread.
05:08Got the soup working.
05:11Things like bread take a long time.
05:12Time to get the flavour I want in this soup needs to be cooked down quite slowly and caramelised nicely.
05:17You've got a cling film, Cal?
05:19Yeah, possibly.
05:21Next for Cal, the guinea fowl for his main course.
05:24Yeah, biggest job of the day.
05:27You've got to de-skin the bird, you've got to flatten out the breast meats, you've got to make two
05:32different types of farce, you've got to stuff some morels with that farce, make a ballantine, roll the farce in
05:36truffle, then cook it.
05:41Good morning!
05:42Look at that, chef.
05:43Look at that.
05:44All foamy and delicious and delightful, a bit like my week.
05:48Oh, really?
05:49It's been a very high-scoring week for both of these chefs.
05:52For Paul to be giving out high scores, there must be some good cooking.
05:55So what leaps out at you, anything?
05:57Yeah, well, talking of leaping out alien, I mean, now as a dessert, what more could you want?
06:03Also, the full Monty.
06:04Oh, yes.
06:05What a movie.
06:06There's subtle connection, there's hilarious, massive stories being told.
06:10I know we all like showmanship and we all like the connection to the brief, but for me and Lorna,
06:15as the two chefs out in that room, we just love the technique, we love the celebration of great cooking.
06:20Two magnificent technicians, two really skilful, experienced, talented chefs working at the top of their game, that's what I'm going
06:29to say.
06:30All right.
06:31I think it's going to be very tight.
06:32I cannot wait.
06:35Now we're over halfway through, remember, Tom and I have a wild card, which we'll decide at the end of
06:41the heats, should a losing chef cook a course that we want to see again in the finals.
06:48Jamie, how are you getting on, mate?
06:50Yeah, good, mate.
06:51You?
06:51Really good, I hope.
06:53Time will tell, won't it?
06:55What jobs have you got on first?
06:57So I've got a bread working, my monkfish is curing, faggot mix is coming together nicely.
07:04Anything you're worried about?
07:05Well, I'm going to go for a beer at the end of this day, to be honest.
07:09I am already a little bit on the edge of my seat with these two chefs.
07:13It's going to be neck and neck, as it's been with them both all week.
07:17They are so evenly matched.
07:18They are both passionate, inspired, and really, really want this.
07:27Morning, Tom.
07:28Good morning, how are we?
07:29Yeah, good.
07:30Excited?
07:31You are excited, or was that a question?
07:34Both.
07:35I'm excited.
07:36Are you excited?
07:37I'm excited.
07:38I've had a good chat with Andy, and it sounds like it's been an amazing week.
07:42Can't wait.
07:43And of course, our theme being movies, the Northeast has produced a lot of stars in that field, so, you
07:47know, hoping to see that same level of drama and spectacle come across in the dishes.
07:53Just getting the far tricks on now, and then I'll be all good.
07:57Carol then pipes a truffle fast into morel mushrooms, before rolling in the second fast filling for his main course.
08:06Jamie's finessing a key element for his starter.
08:09This is just the squash soup, and then I'll pour this over this lemon babina that I've bruised, so it's
08:16steeps.
08:18Next, Jamie works on the sunflower heart, or choke, a standout ingredient Paul loved.
08:23He said he really liked the texture of them, so I'm going to go bigger pieces, so it really eats
08:27nicely with the ice cream.
08:30Lovely, looking nice and industrious and busy.
08:33So, our guest judge today is the award-winning screenwriter, the amazing Frank Cottrell Boyce.
08:39And I believe he's quite peckish.
08:43So, make it good, make it wonderful.
08:46The judges can't wait, and neither can I.
08:49All right, guys, come on, let's do it.
08:50We're on it.
08:50Let's do it.
08:51Let's do it, Andy.
08:52Amongst many other movies, Frank Cottrell Boyce wrote the script for 24-hour party people, about Mancunian music impresario Tony
09:01Wilson.
09:02He scripted the Olympic opening ceremony alongside director Danny Boyle.
09:06He's also an author and a children's laureate.
09:10Good to meet you.
09:11Really great to meet you.
09:12How are you?
09:12Amazing.
09:13Welcome, Frank.
09:14Are you a big food fan?
09:15Oh, yeah, I love food.
09:16I mean, I love being together.
09:18We've got a big family.
09:19My favourite thing is when we're all around the table together, so it's only food that really does that, isn't
09:23it?
09:23What sort of things do you love cooking?
09:25I do the roast dinner on a Sunday.
09:27I love that, which isn't any cooking skills, is it?
09:29It's really about timing.
09:31There's lots of cooking skills involved in that.
09:33There's huge amounts.
09:34It's all about timing.
09:35Yeah, you've got to make sure it's there before the littlest ones get hangry and start demanding,
09:41I need biscuits now.
09:44It's just like the owner.
09:48Just getting set for the canopies, so I'm nice and ready to go.
09:51With the main components of their starters and mains prepared, Cal and Jamie are on to their canopies.
09:57You looking all right in your canopies?
09:58Yes, mate, you?
09:59Yeah, good.
10:01You're an award-winning screenwriter, so how did you get into that?
10:04I mean, I've always done it.
10:05I've never actually had a job.
10:08So I started in soap opera, the Brookside.
10:11Could you just talk us through the role of a screenwriter?
10:14First thing you're doing is pitching, which is about talking.
10:17You know, it's not about writing.
10:18It's about getting a story in your head and looking at someone in the eye and being able to tell
10:21them that story.
10:24For his canopies, Cal's serving a venison tartare in a blackcurrant tart case with an egg yolk jam.
10:31I'm ready to start going here, Cal.
10:33Yeah, I'm going to start doing it now, eh?
10:35Whilst Jamie's opting for a beef tartare.
10:38All right, my lovely chefs, you have five minutes till your canopies are due at the pass.
10:43Yeah.
10:44Have you both got a tartare?
10:46Do we both have a tartare?
10:47Yes, yeah.
10:50Head to head.
10:52Jamie mixes his beef with onion, pearls and chives.
10:56Cal starts his by filling the pastry cases with the egg yolk jam.
11:00You looking good, Jamie?
11:01Yeah.
11:02You?
11:02Yeah, man.
11:03Two minutes to the pass, chefs.
11:06Cal tops with venison tartare and dehydrated blackcurrants,
11:09and Jamie fills his tarts with burnt cream, smoked ox heart and a garnish of preserved leeks.
11:16And now that's time.
11:18You ready, Jamie?
11:24Service, please.
11:26All right, chefs, they look beautiful.
11:28We're off.
11:29We are off.
11:36There we go, bud.
11:38OK, so for canopies, we have a venison tartare served in blackcurrant tart shell with egg yolk jam.
11:48That's delicious.
11:49Fantastic.
11:50Deep, rich flavours, but then a lot of acid as well, bringing the whole thing up.
11:54That blackcurrant tart is such a clever thing to do.
11:57I think that's absolutely delicious.
11:58That was a story.
12:00You know, it had a beginning and a middle and an end, didn't it?
12:01Lots of different things going on in there.
12:03It's just, like, hitting every single part of your palate.
12:05Really delicious.
12:06Amazing.
12:07And a raw-aged beef tartare with burnt cream and smoked ox heart, preserved alliums and fine leeks.
12:18More subtle.
12:19Mm-hm.
12:20And then, all of a sudden, a deep flavour hits underneath.
12:24The richness of that beef, the aged flavour of it is fantastic.
12:28Isn't it interesting to compare to tartars?
12:30It's like having a flight of tartars.
12:32Yeah.
12:33I thought they were both exceptional.
12:34Yeah, as you say, really nice, deep flavours from that, but then lightened and freshened from the leeks.
12:38Nice, crunchy, crustade shell as well.
12:41That had a similar quality to me, that, you know, a series of events happening in your mouth,
12:44but they're very, very different in tone.
12:46So, we have to lift up which one that we think is the best.
12:51I think just because it's something that I've not had before and I thought was clever and just different,
12:59I'm going to go with the black con.
13:01Yeah, that's my favourite.
13:03Yeah.
13:03I'm going to have them both, but it's a photo finish.
13:05Just, just.
13:07Well, it looks like we've got a really good day out of this.
13:08Yeah.
13:09Good things to come.
13:15Get this bread rolled out, get it in the oven, and then we're, er, ready to go.
13:20I'm just frying my potato.
13:23With Cal edging the canapé, it's on to the vegan starters,
13:27and he's up first with a dish that centres around the humble potato.
13:31Just need to finish caramelising this jam.
13:33The potato crumb just needs to finish frying.
13:35He packages his space food-inspired freeze-dried tomatoes and shallots.
13:41So, the first starter that's coming today is called I Am The Greatest Botanist On This Planet.
13:48And it's confit red potatoes, garlic and potato puree, potato crumb, confit shallot jam,
13:55freeze-dried pickled shallots, freeze-dried cherry plum tomatoes, and tomato powder.
14:01And it's celebrating award-winning director Ridley Scott, who is from South Shields, in his film The Martian.
14:07In the movie, he has to fertilise it.
14:09With his own poo.
14:11With his own personal fertiliser.
14:13Let's see how authentic the chef has been.
14:16With this dish.
14:18OK, Cal.
14:19How are you feeling, chef?
14:20Judgment day is upon us.
14:20So, let's talk about your starter.
14:22Yeah.
14:23You hit the ground running, of course, with a nine.
14:25Are you making any changes?
14:26Yeah, I think, to be honest, a size control issue held back that ten.
14:31I mean, like, five percent smaller amount with the potato puree, because obviously it is very starchy and, you know,
14:36it's...
14:37Quite rich.
14:38Quite rich.
14:38So, let's just cut a little bit of that back and I think we're golden.
14:41All right, chef.
14:41Can't wait to see it.
14:42Thanks, Andy.
14:42Good luck.
14:43Frank, your films often tell stories set in the north.
14:47How important do you think it is to tell those regional tales?
14:51I just think the more true to yourself you are, the more universal you are.
14:54And obviously that northern music scene must have been a big thing and an influence on you,
14:59because that 24-hour party people movie, for me, it was so well performed.
15:03Did the script on that movie change as you were working with it?
15:07Not as much as you would think, because everything else was, like, crazy.
15:11But having that kind of line through with the script to hold on to, because the way it was shot,
15:14it was, like, stuff...
15:15They just recreated things.
15:17They recreated The Last Night of the Hacienda, and it was like The Last Night of the Hacienda.
15:21The Hacienda itself was a reproduction, and it was so perfect that, because the Hacienda had gone...
15:26Yeah.
15:27..I remember walking Tony into that set and him just bursting into tears.
15:31No way.
15:32How are you doing over there time-wise, mate?
15:34Yeah, mate, really good.
15:35Just give me a shout if you need anything.
15:37With Cal's shallot jam finished and his potato crumbs seasoned, it's time to start plating.
15:42You split that evenly across the four.
15:45Spread it out.
15:46Not too far, but a little bit flat, yeah.
15:48Each bowl is started with the shallot jam.
15:52Six garlic scapes spread out.
15:55Six garlic scapes and six minutes to go, Chef.
15:57Yes.
15:58Feeling good?
15:58Feeling good.
16:00Scapes in place, next to potato puree,
16:03before being topped with wild garlic oil and confit potatoes.
16:07You happy with your changes?
16:09Yeah, I think so.
16:10More like redistribution, isn't it?
16:12Yeah, absolutely.
16:14Potato crumb and borage cress finish the dish.
16:18Is this it?
16:19This is it, mate.
16:23As you see it, the judge sees it, please.
16:28Thank you, guys and girls.
16:37This is intimidating.
16:39Wow.
16:39Wow.
16:40Only 22 left.
16:41I've got only 23 left.
16:43So in the film here, he has to really ration out all his supplies
16:46because he's stuck on Mars for much longer than expected.
16:50This is commitment to the brief.
16:51Feels very stark, doesn't it?
16:53But it looks like the surface of Mars.
16:54Yeah.
17:08I love it.
17:10I love it.
17:10I think it's amazing.
17:12I think it's so clever.
17:14Mixed together and you just think,
17:15oh, this is going to be a bit dull and a bit potatoey.
17:19And it's so alive.
17:20It's so vibrant.
17:21It's so exciting.
17:23I found it quite intimidating.
17:24And then getting into that kind of comfort food at the bottom,
17:27it's like, ah, I get this.
17:29You know, it felt like coming home or something, you know?
17:31Yeah.
17:31It's so rich and comforting.
17:32I think it's brilliant.
17:34I love it.
17:35I absolutely love it.
17:38You don't, do you?
17:39You're looking at me going...
17:39No, no.
17:40Do you know what?
17:40I do like it.
17:41I think it's great.
17:41I think that...
17:42I'm not going to Mars with you.
17:44I think the potatoes have got really great texture.
17:47I just think that underneath jam is a little bit too high in seasoning.
17:50And I think I'd like a little bit of acid in there somewhere,
17:52like some little pickled onions or something like that.
17:55The pickled shallots are freeze-dried shallots.
17:57You don't get it with every mouthful.
17:58I feel like it could be...
17:59Mix it up!
18:01Do.
18:06It's Jamie next and his new bread is baked.
18:11Oh, look at that, Chef.
18:12Oh, where'd you put that one over from?
18:14I hope it tastes beautiful.
18:16What are you putting on, Jimmy?
18:17Just a little, like, sweet sunflower seed miso glaze.
18:21Oh, my goodness.
18:22I can't believe you hid that from us.
18:25Do you think that's going to get your score up?
18:27I bloody hope so.
18:30OK, so up next we've got Calendar Chefs.
18:33It's toasted sunflower seed ice cream rolled in toasted sunflower seeds,
18:37preserved sunflower chokes,
18:39sunflower petto vinegar with English-spiced butternut squash soup
18:43and a sunflower miso-glazed tear-and-share bread.
18:47This dish celebrates the film Calendar Girls,
18:49which was set and filmed in Yorkshire
18:51and inspired by the real-life members
18:53of the Ralston and District Women's Institute.
18:57OK.
18:59Hey, Jamie.
19:00You started off slightly slow-burner, weren't you?
19:03Yeah, not what I wanted.
19:04You started with a seven.
19:05Yeah.
19:06What was Paul's feedback for you?
19:08I think the biggest downfall when I first cooked for Paul
19:11was the temperature of the soup,
19:13so I'm being more generous with the soup.
19:15I'm using slightly bigger jugs.
19:17Right.
19:17And I said bread.
19:18Got any bread?
19:19Yes.
19:19Yay!
19:20Yes, I'm doing a nice share-and-tear miso-glazed sunflower seed loaf.
19:24Oh, hello.
19:25Yeah, with a whipped sunflower miso butter.
19:28Good luck, Chef.
19:29I can't wait to see it.
19:29I hope it works out.
19:32What are the challenges that you face
19:34from taking something from a book to a screen?
19:37If the book's got a lot of fans,
19:38are people going to hate that you've changed anything?
19:41You've worked with some incredible directors,
19:43Michael Winterbottom, Danny Boyle.
19:46What is the most important thing
19:47in making one of those collaborative relationships work?
19:50That you like each other.
19:52I mean, it's a big sweat making a movie.
19:54And then afterwards as well,
19:56because post-production takes such a long time,
19:58that becomes quite an intimate relationship
20:00with the director and the editor.
20:02That sort of is the core thing.
20:05Jamie, what can I do for you, mate?
20:07So I'm going to scoop these into that.
20:10Jamie starts his bowls with his toasted sunflower ice cream.
20:13Is there something different about the temperature of the plates?
20:15Yeah, I've opted to leave them out at room temp,
20:17so the soup doesn't call too much.
20:19Smart, smart.
20:20Wow.
20:21Look at this bread, Jamie.
20:24You just knocked that up, did you?
20:26Yeah.
20:27A sunflower petal vinegar is added
20:29and then topped with preserved sunflower choke.
20:32You've got three minutes to the pass, Jamie.
20:34Oui.
20:35Did you make your choke a little bit bigger?
20:37Yeah, I've gone bigger and a little bit more as well.
20:39Sunflower petals garnish the ice cream.
20:42One minute.
20:43Yeah, I'm a minute away.
20:45I don't know if you can get the soup in there, mate.
20:47Working together like a well-oiled machine, gentlemen.
20:49I'm going to stop there, Jamie.
20:50Is that happy with you?
20:50Yeah, that's perfect.
20:56Service, please.
21:06Look at the bread.
21:08Phil, just so you know, that tear and share bread is between all four of us.
21:11That's terrible news.
21:12It looks beautiful, doesn't it?
21:14It's incredible.
21:15It's so stunning.
21:15I feel bad taking it apart.
21:21Oh, gosh, that collar.
21:35I don't know.
21:35I love sunflower so much.
21:37Absolutely delicious.
21:38A sunflower party.
21:40It's so clever, so interesting.
21:42I've never had anything like it.
21:43It's so bold to have the ice cream with the warm soup like that.
21:47I love it.
21:48I love how pretty it is.
21:50If I was a kid, especially, I loved that mixture of cold and hot.
21:53That was really surprising.
21:55I found the mixture of cold and hot a bit fighty.
21:59Just the temperature, I didn't enjoy.
22:02The flavours, I think, are great.
22:04The bread is fantastic.
22:05I think the soup is outstanding.
22:07Yeah, I feel the same.
22:08I think it does taste quite flour-like when you're eating it.
22:10It's quite floral.
22:11It's very interesting.
22:12But when I have it all together, I'm not too sure on it.
22:14But all the elements are very good.
22:16It's a wonderful and exceptional bit of cookery.
22:19It's not quite gelled for me.
22:23As a piece of entertainment, amazing.
22:25I was quite won over by the novelty of it.
22:26But, yeah, once you pour it, you are then in a race to have it before it all becomes a
22:31room temperature.
22:33Yeah.
22:33Single liquid.
22:37Do you need your calls for your next course?
22:39For barbecue and the fish, you're welcome to take some hot one.
22:42Fish next.
22:43Both chefs are serving monkfish and cows up first.
22:47You've got another nine for this course.
22:49Yeah.
22:50What was Paul's feedback?
22:51With monkfish, you've got to probably just roll the sides of it a bit darker on the barbecue, rest it
22:56a bit more.
22:57Celeriac was perhaps slightly, could have done with it being a little more tender.
23:01It was on the edge, so I'm doing it two more degrees today in terms of, like, core temperature.
23:05It is beautiful.
23:05I've tried it already.
23:06It's ready.
23:07It's warm.
23:07Let's get a ten.
23:08I hope so.
23:09Come on now.
23:09Our first fish dish is called Black and White Newcastle.
23:13Poached monkfish tail, charcoal emulsion, black apple gastric, salt-baked celeriac fresh black radish, charcoal tempura monkfish cheek, and a
23:23horseradish sauce.
23:24This dish is an homage to film noir, on the night of the fire from 1939, was shot entirely in
23:30Newcastle.
23:31Get all that out of the way.
23:33I've got fish to finish.
23:36Still want it nice and pearlescent, just sort of cooking out any excess moisture.
23:39I'm going to test my tempura cheeks now, and then after that, cool beans.
23:51How are we with you, monkfish?
23:52Oh, mate.
23:53Do you want some?
23:56Stop and enjoy yourself, do you know what I mean?
24:01That's sauce.
24:03Cal starts plating with the salt-baked celeriac on a horseradish sauce.
24:08You have five minutes, Cal.
24:10Keep that sauce hot, Jamie.
24:11Yeah, it's just here on the back of front, please.
24:13He then finishes cooking his tempura monkfish cheeks.
24:17Right, Jamie, there's going to be a two-minute timer on the front here, mate.
24:19Yeah.
24:20OK, now on.
24:21Once it hits one minute, flip all those, please.
24:24Wait.
24:25More horseradish sauce.
24:26I'm flipping them now, so you've got a minute now to go.
24:29Yeah.
24:30Slices of radish, followed by the monkfish fillet.
24:33Next, you get three more radish on each bit of that as well.
24:37Is that vinegar powder?
24:38Yeah, salt and vinegar powder.
24:40One minute to the pass, Chef.
24:41Cal adds the tempura monkfish cheeks.
24:44Caviar out, please.
24:45I just need to put flowers on, flowers on.
24:48Caviar.
24:51The dish is finished with charcoal emulsion.
24:56You're due at the pass now.
24:58Take the time that you need.
24:59Take an extra 30 seconds just to make sure everyone's spot on.
25:02Happy?
25:03Let's go, let's go.
25:07All right, service please.
25:09Very careful.
25:09Nice and level.
25:10Thank you so much, everyone.
25:13Nice and steady.
25:14Yes!
25:15Yes!
25:17Yes!
25:18Come on now, Jamie.
25:19You're up next.
25:30Oh, wow.
25:33What is a gastric?
25:34Yeah, what is a gastric?
25:35A gastric is kind of a reduction of acidity in sugar.
25:39OK.
25:49I'm not a massive fan of that one.
25:51First month I took a little bit of the horseradish sauce,
25:53I thought, oh, that's really fiery and quite nice.
25:55But then I just...
25:57I found the monkfish cheek a little bit kind of tough to cut through.
26:00I actually really loved the monkfish cheek on the top.
26:03That was my favourite bit.
26:04There's lots of things about it that are very cool,
26:06but the moment you start breaking it down,
26:08there's not enough progression.
26:10The Celerix Delicious, but it is a big old hunk
26:13of root vegetable at the bottom.
26:14I feel like the dish overall is missing some higher notes, flavour-wise.
26:18There's lots of flavours there that should work.
26:21It just doesn't feel that it comes to life.
26:24I found it was, like, too cool.
26:26It was sort of looking at me, saying, what do you want?
26:28And then you remember that you don't really like cool people.
26:31Just as well you're not cool.
26:35What, cos people like hanging out with me?
26:37Is that some sort of backhanded compliment?
26:39You're not cool, but people like you.
26:44Tell me what you need, mate.
26:46You can start wrapping these, that'd be helpful.
26:48Yeah, absolutely, mate. I'm here for you.
26:50Jamie's turn next, and he has a new addition for his fish dish,
26:54compressed beetroot roses.
26:56Ooh, this is new.
26:57Oh, he's bringing out all the stops on the last day, have you noticed?
27:00Didn't do anything this, ever day.
27:04So this is Bloodlust, inspired by Dracula.
27:09Barbecued monkfish, served with a paste of black garlic,
27:12compressed pickled white beetroot,
27:15a pig's blood sauce,
27:16and a blood-curdling drink on the side.
27:19This dish celebrates Dracula
27:21and its connection to the Yorkshire coastal town of Whidbey.
27:26Hey, Jamie.
27:28How much did you score for your fish?
27:29Uh, seven again.
27:30Talk to me about the changes that Paul suggested you made.
27:34Uh, so he spoke about the drama
27:37and the way it was served,
27:38um, and giving it a little bit more oomph in that respect.
27:41And then I've also added white beetroots
27:43that have been pickled in, like,
27:44a bright red beetroot juice vinegar.
27:47I'm hoping the acidity will cut through that
27:49really savoury black garlic and the fish,
27:52cos it's quite heavy barbecue as well.
27:53Yeah, so you want it to punch through all of that
27:55and uplift the whole thing.
27:57Really, yeah.
27:57More sauce as well.
27:58I'm going to be really generous with the blood sauce.
28:00More sauce.
28:00So we want more than a seven, please.
28:02Absolutely.
28:03OK?
28:03Come on, JP.
28:06Frank, the 2012 Olympics,
28:07a massive, massive thing,
28:09but you were involved in part of the scripting,
28:10is that right?
28:11Yeah.
28:12How is that to be part of something on such a huge scale?
28:14I bumped into Danny Boyle in the street in Soho, I think,
28:17and he said,
28:17I'm doing the Olympic opening ceremony,
28:19do you want to do it with me?
28:20There's only one chance, one take of doing it.
28:23And it's got to be right on one night.
28:24Yeah.
28:25Yeah, yeah, yeah.
28:25Which is not like movies, you know?
28:27So how many moving parts was it to put together?
28:29Oh, there were 2,000 volunteers,
28:31there's all those costumes,
28:35endless pyro, endless LED, incredible.
28:37I think we worked on it for about two years.
28:39Right, OK, wow.
28:40In the build-up.
28:40The bit with James Bond,
28:42when they're walking down the corridors
28:44and she gets in a helicopter
28:45and she parachutes out the helicopter.
28:47I mean, what was it like to write for the Queen?
28:49I mean, she doesn't have many film credits under her belt.
28:52Yeah, but I'm on both of them.
28:53She acted twice in her life
28:54and both times I was in the writing team.
28:56Incredible.
28:56So that one and the...
28:57Paddington.
28:58The Paddington sketch.
28:59It's amazing.
28:59What was she like to work with?
29:01She really wanted to be in it.
29:03And then, so I didn't know,
29:04like, she didn't have any lines in that sketch,
29:07but when Dani went to film it,
29:08she said,
29:09I think I should have a line.
29:10And so he gave her a line,
29:11so she built her part.
29:12I'll tell you one thing,
29:13I do know that when they took the storyboard into it,
29:15she said,
29:15you've got the wrong kind of helicopter,
29:17this will never fit under London Bridge,
29:18what you need is,
29:19and she was incredibly helicopter brand aware.
29:21Of course.
29:22That's her thing, yeah.
29:24So you've got to finish these,
29:26carve the monkfish itself,
29:27and then finish the sauce with the pig's blood.
29:30Jamie's blood sauce is delicate.
29:33The blood needs to be taken to a high enough temperature
29:35so that it's food safe.
29:37I need to probe for the blood.
29:40Too much and it can curdle.
29:43But first, the fish needs carving.
29:45How about you, monkfish, Jamie?
29:47Yeah.
29:47All right, Jamie,
29:48you've got five minutes to the pile, chef.
29:50Look at you.
29:52Pickled beetroot and the black garlic tasty paste
29:54are first, followed by the monkfish.
29:57How's your sauce?
29:58Yeah, it's coming now.
29:59Blood going in now.
30:03What do you need to get in?
30:04Above 70.
30:05There you go.
30:0672.
30:07Perfect.
30:08It's got a real depth of colour, Jamie.
30:11Looking great.
30:11Are you happy with everything, Jamie?
30:12Yeah.
30:13We're ready for you, chef, whenever you're ready.
30:21Service, please.
30:33Ooh.
30:36Wow.
30:38That was terrifying.
30:39During Dracula's voyage to London,
30:41he always carried a vial of blood
30:43in case he ran out.
30:57That's one of the most intriguing and interesting dishes
31:00I've had in a long time.
31:02What beautiful flavour combinations.
31:03Punchy, powerful spice that comes into that sauce
31:07is just delicious.
31:10I think that pig's blood sauce is just amazing.
31:13Deep and rich and spicy and meaty
31:17and it goes so well with the barbecue monkfish.
31:20Every bite I took made me go, like that.
31:23Like that.
31:24Sorry, like what?
31:24Oh.
31:25Oh, OK.
31:25I was surprised by everything I put in my mouth.
31:28It's just like, it's so interesting, so clever.
31:30Yeah, I'm with Phil.
31:31I feel completely blah, blah, blah.
31:34Yeah, yeah, yeah.
31:34I love the way it kind of unwound as well.
31:36It's just like really...
31:37And this.
31:39Ooh.
31:40A lot more.
31:41And the black garlic paste that he's made
31:43is really, really good.
31:45I really like that.
31:46I really like it.
31:47I mean, the only thing I would say
31:48is maybe the pig's blood sauce
31:50might be a little divisive.
31:59Last half of the menu, Jamie.
32:00My favourite two dishes.
32:01I don't know about you.
32:02Yeah, I think my strongest two, yeah.
32:04Good luck, mate.
32:05It's mains.
32:07A lot of time.
32:08But both Cal and Jamie are also getting ready
32:11for the sweet part of the menu.
32:13So whilst I'm keeping an eye on this duck sauce,
32:15I've also got the crumble for the dessert on over there
32:18and the koji biscuit for the pre-dessert as well.
32:21This is the white chocolate and the green cocoa butter
32:25just to make the green line and the alien egg.
32:27So I just need to get this on pretty sharpish.
32:29Because it needs to heat up, cool down
32:31and get heated back up, so...
32:34Hello, lovely judges.
32:35Hi. Andy.
32:36How are you, sir?
32:37I'm having a great time.
32:38Are you? Thank you so much, yeah.
32:40This is very good news.
32:41What about you, Mr Kerridge?
32:42Great morning.
32:43I mean, it started off with two canapes
32:45that were outstanding.
32:46And the two starters, I personally thought,
32:49were very clever, very creative.
32:51And then on to fish quarters
32:53and, you know, that last one, pig's blood sauce.
32:57It's quite exceptional.
32:58Oh, my God. It was absolutely delicious.
33:00Oh, I love it when you're this happy.
33:02How is it going for you, Lorna?
33:03I think they're both really accomplished chefs.
33:06You can tell that through the food.
33:07It's very good and they're doing very well.
33:09So these are two chefs telling strong stories.
33:12How are you experiencing that?
33:14There's so much vision, so much creativity
33:15and such a flair for the presentation.
33:19And each one really looks straight out
33:21of the movie they're referencing.
33:23They were so dramatic.
33:24Yes.
33:24They all had, you know,
33:25each one of those dishes had an entrance.
33:27They all cut a dash.
33:29You, of course, as a screenwriter.
33:30And you also, of course, are a children's laureate.
33:32These two seem like they could be miles apart,
33:35but how do they cross over those two worlds?
33:37I think a really great story should make you feel like a child.
33:39It should make you see the world afresh.
33:41We must become as little children.
33:42So writing for children is the core thing for me,
33:45but it's the same thing over and over again.
33:47It's asking you to pay attention to how amazing life is.
33:51That's a really lovely way to look at it.
33:53I can't wait for you to explore the second half
33:56of these menus from these two chefs.
33:58I really can't.
33:59Thank you, guys.
34:00Wow, they're never this nice.
34:05What's in the pan, Jimmy?
34:06Carrots, shallots, garlic, mushrooms, and Madeira.
34:09Just reducing down.
34:10Nice.
34:10What are you on with?
34:11I've got the roulade rolled in truffle now.
34:14So that'll get rolled within the breast meat and the skin.
34:19Bake some corn, chow on mushy a bit later on.
34:23Jamie's mane is up first.
34:25So it's in there.
34:26Carve the duck, cook the faggots.
34:29Grumpets.
34:29Looking good.
34:31First mane of the day is called Moorland Memories,
34:34and it's Moorland-seasoned roasted thickleberry duck,
34:37fresh garden figs, whipped liver parfait
34:40and pickled eldberry and crumpets,
34:42pickled eldberry and juniper vinegar sauce,
34:45duck-legged faggots,
34:46and finished with hot-smoked grated duck heart.
34:49This dish is inspired by Ken Loach's Kez
34:52and celebrates the natural habitat of the Kestrel
34:54and the Yorkshire Moors.
34:57What a book and a movie that is.
35:01Oh, look.
35:02How you doing, Jamie?
35:03Good, thank you.
35:04This is when you landed.
35:06You got a ten?
35:07Yes.
35:07Yeah, I was really, really happy with that.
35:09It was a stunning dish.
35:10So, any changes?
35:11No, I think with Paul's view on it,
35:15I'm just going to cook it exactly the same way,
35:17as perfectly, if not better.
35:18I hope it goes swimmingly.
35:21Jamie's crumpets are finished,
35:23his faggots are on to cook,
35:24and his duck is rested.
35:27In this fridge...
35:29Yeah.
35:29..there's whipped parfait already built in the bowls.
35:32Yes.
35:32And then there...
35:33Four of those.
35:34..there's bilberry powder.
35:35Yeah.
35:35Could you dust that all over the top, please?
35:37How's that duck, Jamie?
35:39Looking good?
35:39Yeah, gorgeous cow.
35:41Crumpets here, mate.
35:42Yes, mate.
35:43Two on each basket.
35:45Oh, the lovely moorland seasoning.
35:47Anything else?
35:48Sauce is in the little jug there, ready to go.
35:51Want to help me build these?
35:52Yes, mate.
35:53So it's like duck, mushroom, fig, duck, mushroom, fig.
35:56Dusk, mushroom, fig.
35:56So moorland powder all over that.
35:58Five minutes to the pass, Jamie.
36:02How are those faggots?
36:03Yeah, perfect.
36:04Yes.
36:04It's going to be a little bit more heart than I did last time.
36:07OK, I'm ready to sauce.
36:09You done?
36:10Yeah, there's loads on there.
36:18Yeah, I'm ready to go.
36:19You ready?
36:20I'm ready to go.
36:22That's a shine.
36:24You good, brother?
36:25Service, please.
36:27Thank you, guys.
36:38Oh, wow.
36:41I'm unbuckling my belt in preparation.
37:00I'm going to start off with the negative.
37:02When I try cutting it, the plate bounces in me bird's nest.
37:07There we go.
37:07That's it.
37:08That's it.
37:09The faggot is amazing.
37:10It's absolutely delicious.
37:12The sauce is fantastic.
37:13The duck is roasted beautifully.
37:15I love the parfait.
37:17The jammy acidity that's sat underneath it.
37:20The little crumpet thing is just delicious.
37:23It's presented beautifully.
37:24It's taken me to the Yorkshire moors.
37:27I think the faggot is absolutely amazing.
37:30The patty is so silky, delicious, amazingly presented and unique.
37:35I think everything about it is great.
37:37The way this duck is just bathed in fruit.
37:40It's stunning.
37:40It's so well accomplished, so beautiful.
37:42For me, the breast could be a little saltier.
37:44I love the fact that it looks like a massacre by a bird of prey, but actually it just feels
37:49so inviting once you start eating it.
37:56I'm with you, Cal.
37:57Just tell me what you want, mate.
37:58Yes, mate.
37:58Yes, yes, yes.
37:59It's Cal up next.
38:01Hey, Cal.
38:02Hi.
38:03How's it going?
38:03I'm grand.
38:04In this, the tent happened.
38:06We were very happy about it, right?
38:07Absolutely.
38:08You're going to just execute?
38:09Yeah, execute, execute.
38:10Yeah.
38:10Beautiful sausages.
38:11I can see them there.
38:12This dish is extraordinary, actually.
38:14So many component parts.
38:15Yeah, a lot going on.
38:16Brilliantly executed.
38:17This is when Paul's slightly calling you a master technician.
38:21It's the Full Monty.
38:22Anything you are concerned about or you're going to change?
38:25No, no concerns.
38:26Just going to execute.
38:28Yeah, do exactly what I did there with you.
38:29All right, another tent.
38:30Hopefully.
38:31Come on!
38:32More tents.
38:33Our next dish is called the Full Monty.
38:35Paul guinea fowl deboned and stuffed with a roulade of guinea fowl leg and thigh farce
38:39with a truffle-stuffed morel mushroom centre, guinea fowl sausage, caramelised glazed milk bun,
38:45sweetcorn chow and mushy, mushroom kebab and a guinea fowl sauce.
38:49This dish celebrates the cheeky British film The Full Monty, which was set and filmed in Sheffield, Yorkshire.
38:54What a movie that was.
38:56Very, very funny, beautifully written.
38:58I like that menu.
38:59I'm looking forward to that chow and mushy.
39:01I love a chow and mushy.
39:03Whilst working on his main course components, Cal's also tempering chocolate for his pudding.
39:08Feels good.
39:10Everything's on the go.
39:11This chocolate for dessert is just going to be ready at the same time, so it's just going
39:14to have to be a bit of a wiggle, but I like wiggling.
39:19Next, he roasts his guinea fowl ballatine.
39:22The milk buns are also baked.
39:24Can you glaze me six of these buns just like they were there?
39:28His guinea fowl sausages are finishing on the barbecue.
39:31Cal's also serving sweet corn chow and mushy, a steam-set custard.
39:35Cal, you have eyes on these custards to make sure you're happy?
39:3825, I'm sure they're going to be fine, mate.
39:41Except they're split.
39:43Happy?
39:43No, not really.
39:44Get them empty, I'll do more.
39:46The oven's just not cooled down and I've just rushed the chow and mushy in, so it's obviously
39:50been too hot for them.
39:52Split, but it's not an issue.
39:54Wait 15 minutes on those.
39:57Whilst Jamie sorts the new chow and mushy's, Cal needs to tend to his tempering chocolate.
40:03Okay, Cal, you've got five minutes to the pass.
40:05How's it going, chef?
40:06I'm going to need an extra six.
40:08Oh, is everything right?
40:09Yeah, my first chow and mushy's split.
40:11Oh.
40:12So I've just had to fire some more.
40:14Is everything else all right?
40:15Everything else is all right.
40:16The chocolate's, like, ready now as well, so I'm just going to quickly set my chocolate.
40:20Yeah.
40:20But 10 minutes on chowing, I can't do anything quicker than that.
40:23Cal's chocolate is now perfectly tempered and has to be poured into egg moulds before
40:28it loses its shine or worse, gets grainy.
40:31Anything else?
40:32Oh, you could skewer the kebabs, Jamie.
40:34Yeah.
40:34That'd be one great job done.
40:37Finally, with his chocolate eggs sorted, Cal can return to his main.
40:43Lovely.
40:44That's a sight to behold, isn't it?
40:46He carves the ballatine.
40:47You've got one minute on these custards.
40:49Each plate is started with a circle of sweet corn puree.
40:53His guinea-fowl sausages and milk buns are served on the side.
40:59Show him the she alert.
41:01Happy, Jamie?
41:02You can have eyes on him again.
41:03Yeah.
41:05Um, nah.
41:07Not happy.
41:08Just keep splitting.
41:09What, get rid of it completely?
41:10Give me those clean back ACP.
41:13Not happy.
41:14I'm not giving them something on the other.
41:15We can still give them the lovely corn on the side.
41:17Yeah.
41:18Actually, some sweet corn puree in the bottom instead of the chow-on.
41:22Mushroom skewers are added.
41:24Cal then uses leftover sweet corn puree to replace the chow-on wishy,
41:28which is topped with garlic capers, barbecue sweet corn,
41:31and a roasted sourdough crumb.
41:37As you see it, the judges see it, OK?
41:41Service, please.
41:49I'm glad they're actually wearing some of it.
41:56Oh, wow.
42:01Oh, very good.
42:05Very good.
42:24You're a happy man, Phil.
42:26Very happy.
42:27Delicious.
42:28There's just so much depth of flavor.
42:29The sausage is so full of spicing and richness.
42:32My mushroom kebab was cold.
42:35Is everyone else's cold?
42:36Yeah.
42:36I think that was an issue then.
42:38Is this a chow-on wishy, though, because it's more like a corny cream?
42:41Yeah.
42:42It may well have been an issue.
42:43It's much more like a sweet corn puree,
42:45but flavor-wise, I think it's fantastic.
42:47There's a couple of slight technical errors.
42:51Everything else I think is magic.
42:53Visual impact is brilliant.
42:54It's really good fun.
42:55The sausage is really nice and pink and juicy,
42:57and the spices are great.
42:58The guinea phal is cooked perfectly.
43:00The stuffing in the center is really full of flavor,
43:03and the bread to mop all that nice sauce up.
43:06It really is delicious.
43:07Everything about it was brilliant.
43:08Of all the things we've eaten today,
43:10just that gravy is amazing.
43:12It was so intense.
43:13So rich.
43:14Yeah.
43:14So flavorful.
43:15For me, this is right up there.
43:16It's a phenomenal main course.
43:19Well, it's a real shame,
43:21because there's two brilliant, brilliant main courses there,
43:25but we'll probably only see one of them again.
43:27Ah, unless...
43:30Someone's got a wild card.
43:31Someone's got a wild card.
43:36You good, Jamie?
43:37Yes, mate.
43:37You?
43:38I will be.
43:40It's pre-desserts next,
43:42but Cal's still got more chocolate eggs to make.
43:46Parfaits are set in now nicely.
43:48The biscuits are cool in there with the jam.
43:50It's ready to go in now.
43:52Jamie's pre-dessert is inspired by the movie Chocolat
43:55that's based on the novel by Joanne Harris from Yorkshire.
43:58This new shiny cardboard.
44:00Popcorn, popcorn, it's over here.
44:04Cal's dish is called It's Not a Movie Without Popcorn
44:07and pays homage to the cinema itself.
44:12All right, chefs, you have three minutes to the pass for your pre-desserts.
44:15How are you feeling, chefs?
44:16You're nearly there.
44:17Where's that?
44:18The grave.
44:20While Cal loads cartons with popcorn ice cream,
44:23handmade pick-and-mix sweets and caramel popcorn,
44:27Jamie assembles koji biscuits,
44:30sandwiching frozen roasted barley koji cream and raspberry jam.
44:34Are you good, mate?
44:35Yeah.
44:36One and a half minutes to the pass, chefs.
44:38I'm ready, Jamie. Are you ready?
44:39I'm ready, mate.
44:45Service.
44:57First, Chocolat, frozen roasted barley koji cream
45:00in a koji biscuit with preserved raspberry jam.
45:03Based on film Chocolat, written by Joanna Harris from Barnsley
45:06and starring Yorkshire-born Judi Dench.
45:15I love the biscuit, the texture of that.
45:17The texture's amazing.
45:17Perfect.
45:18It's delicious.
45:19Yeah.
45:19It's a little bit like peanut butter and jam.
45:21Yeah, the jam cuts through.
45:22I just love the crunch on that biscuit
45:25and it was, like, so sophisticated.
45:26And we also have It's Not a Movie Without Popcorn.
45:29Popcorn ice creams, strawberry hearts,
45:31fizzy cola bottles, lime bears and chocolate candy,
45:34celebrating the act of going to the cinema
45:36and classic cinema snacks.
45:38How great does that look?
45:46I love the concept.
45:47I love the idea.
45:48It's not quite worked for me.
45:49It's a bit...
45:50There's a bit too many things kind of all going on
45:53with no particular focus.
45:56It's really good fun, but it's, you know,
45:58it doesn't really work as a producer.
46:00You don't get many opportunities to eat a homemade cola gummy,
46:03which is really fun.
46:04But, as you say, this is proper focused.
46:07I think, Frank, do you feel like you're at the cinema?
46:09I completely agree.
46:11It was...
46:12It had great novelty value,
46:14but as an eating sensation,
46:17the ice cream was...
46:18That was just amazing, I thought.
46:20Yeah.
46:21Shall we lift the one that we think is best?
46:26Case closed.
46:33I can't believe no-one's here to see this.
46:35My big moment.
46:37It's the final course,
46:38and it seems Cal's chocolate eggs...
46:41Yeah.
46:41..are a resounding success.
46:44Chocolate eggs yesterday,
46:45I got them too thin.
46:47Today, I've just got the chocolate at the right thickness.
46:50I'm actually having trouble breathing at this point
46:53because Cal and Jamie,
46:56as they've been all week, have been neck and neck.
46:58Both of them have delivered incredible dishes,
47:01brilliant technical skill on display,
47:03emotional connection to the brief.
47:05Both of these chefs are worthy winners,
47:08and both have desserts that have potential
47:11to be a perfect tech.
47:16Jamie's up first.
47:17The sponges, nice and gooey and warm.
47:20The crumble and the rhubarb are there, ready to go.
47:25The rhubarb tops, and I'm ready to pack-o the sorbet.
47:33First, we have rhubarb in black.
47:36Yorkshire rhubarb sorbet, warm Yorkshire park-in,
47:39poached rhubarb, ginger biscuit crumble,
47:42and stemmed ginger aerated custard.
47:44Celebrating the film, The Woman in Black,
47:46a chilling adaptation of Susan Hill's classic ghost story,
47:50filmed partly in Yorkshire.
47:54Are you measuring parking, chef?
47:57I'm just checking they're still all really nice and gooey inside.
48:00They look nice and gooey inside.
48:01Are they slightly bigger?
48:02Yeah, I've listened to what you guys had to say.
48:04It's a bit more generous.
48:05This dish was wonderful.
48:07You scored a nine.
48:08I felt like I was close.
48:09I'm assuming we're looking for the tent.
48:12Yeah, I'd like it.
48:13It smelled of rhubarb.
48:14It's beautiful.
48:15Good luck, chef.
48:18When you see something you've written come to life,
48:20what's more common?
48:21You go, oh, that's not how I saw it at all,
48:24or yes, that's exactly how I saw it.
48:25More common is just like, oh, you just see the bad bits, don't you?
48:28I don't know.
48:29I always pick up on negatives about, like, myself,
48:31my own food or stuff like that,
48:32and I think that that means that you're hypercritical of yourself
48:34before you're always going to perform better.
48:36Yeah.
48:36If you ever thought that was brilliant,
48:37why would you ever do another?
48:38Yeah, yeah.
48:39Pushing for better.
48:40Yeah.
48:42I love this dessert.
48:43Rhubarb, I think it's my favourite.
48:44With custard?
48:45With custard, yeah.
48:46A bit of crumble, yeah.
48:48Jamie starts his bowls with the parking,
48:51topped with poached rhubarb.
48:53Jamie, you've got ten minutes to the pass, chef.
48:55Ten minutes.
48:56Wait.
48:57Rhubarb sorbet is next.
48:59Oh, I can't wait to eat all this.
49:01All the leftover rhubarb.
49:03Aerated stem ginger custard follows.
49:06Each bowl is finished with a ginger crumbled soil.
49:09Nice.
49:09That is already better than they were there.
49:11What is that, less crumb, Jamie?
49:13Less crumble?
49:13A little bit.
49:17You slice the top of your rhubarb,
49:18make it look like the top of the rhubarb, yeah?
49:20Yeah.
49:24Service, please.
49:30Yeah, I feel you're done.
49:53I'd like slightly more zing from the rhubarb,
49:56but other than that, I love it.
49:58I think, I love the flavours,
49:59I really, really, really like the texture of the parking.
50:02For me, the main thing is,
50:04I kept thinking I was going to set my hair on fire
50:07with this candle here,
50:08so I was eating the whole thing like that.
50:11I love the layering.
50:13There's something,
50:14I felt a bit kind of archaeological about digging into it
50:17and wondering what was underneath.
50:19And when I got to the parking,
50:20I was like, whoa, buried treasure.
50:22It did feel a bit spooky at the start.
50:24It's like kind of uncovering a grave.
50:26The texture of the parking, I think, is the winner.
50:29It's like a freshly baked cookie dough.
50:32I think it's a great dessert.
50:34It's not quite banquet.
50:37I'm not worried about setting my hair alight, though.
50:41I can see how that happened now.
50:43Yeah, I've had this dish once before.
50:52Last one, Cal.
50:53Last one.
50:54I was at the lovely sour cherry mousse.
50:57Sure is.
50:57Your chocolate shells have come out perfectly.
50:59They have.
51:00Beautiful, shiny, gorgeous, just as you want them.
51:02Just as I want them.
51:03You've got an eight for this dish.
51:04Yeah.
51:04You had a little problem with getting your shells.
51:06I said there were a couple of cracks.
51:07Yeah, the problem yesterday was the chocolate was too thin.
51:11Right, the other couple of bits of feedback were slightly more of this mousse
51:15and more of the pistachio cream, a little.
51:18What do you think about that?
51:18Yeah, so I'm going to do both of those things.
51:20Cal, it's just brilliant having you in the kitchen.
51:22I love it.
51:22Thank you, mate.
51:23Let's get the big ten for this one.
51:29Alien.
51:30Dark chocolate tempered egg.
51:32Filled with pistachio cream, pistachio cake, cherry mousse,
51:38candied pistachios and chewy sour cherries.
51:41Award-winning director Ridley Scott from South Shields
51:44is celebrated again.
51:45This dish is inspired by the Alien film poster from 1979.
51:50It sounds delicious.
51:52Great idea.
51:53Great image to draw inspiration from, isn't it?
51:55That iconic cracking egg.
51:57Yeah.
51:57Can't wait to see how it turns out.
51:58Yeah.
52:00Cal pipes pistachio cream into the eggs,
52:03followed by pistachio cake.
52:05With them being a bit thicker,
52:06probably less likely to crack under pressure.
52:08Yeah, exactly.
52:09This is topped with the cherry mousse and sour cherries.
52:13I like that nice sourness from the cherries.
52:15He melts the chocolate eggs slightly,
52:18allowing the two halves to be stuck together.
52:21It's the best dessert I've ever done in my entire life.
52:23Now I need to do four more.
52:25Right, I want you to go around in pistachio,
52:27but I want more on than yesterday.
52:28Cal, you have 11 minutes to the pass, chef.
52:30I'm just going to take a time and make sure they're perfect.
52:32How's it looking?
52:34Coming over.
52:34Oh, she's beautiful.
52:37Sure is.
52:37There's loads more mousse, loads more pistachios,
52:40loads more everything, really.
52:41If Paul could see us now.
52:45Smart, mate.
52:46Very smart.
52:52Let's go.
52:53Service, please.
53:06I love it.
53:07I love it.
53:08Wow.
53:08That's amazing.
53:13Oh, it looks incredible.
53:20Oh, oh, oh.
53:30I think the presentation's great.
53:32I think the inside filling's actually really nice,
53:34but I feel like there's too much chocolate.
53:36I was expecting something cold in there.
53:38I don't know why.
53:38A hundred percent, that's what I was thinking.
53:40I was thinking it needs,
53:42I need an ice cream to break it.
53:45The dessert is actually quite,
53:46it's delicious and it's heartfelt and it's warming
53:48and it makes you feel comfortable when you eat it.
53:49Totally see that.
53:50The presentation was sensational
53:52and the act, the physical act of cracking into that shell
53:55and the bit of crunch felt like you're cracking into both.
53:58And yeah, you're right,
53:59there's a sort of disconnect between the concept
54:01and the taste in the end.
54:02I love the way the sour cherry came through,
54:04though, that was really, really special.
54:06But I found myself looking for it.
54:08In the context of a banquet,
54:10just putting it on the table would have got a cheer.
54:13This by far for me was the best impact presentation
54:17that I think I've possibly seen on Great British Menu.
54:25Getting my head around the kitchen
54:27and the way things were is a pretty challenging task.
54:30Any easier third time round?
54:31I knew exactly what I was walking into today
54:32and things still are so stressful.
54:47Chefs, welcome.
54:49We've had a very intense week, have we not?
54:51Yeah.
54:52It's honestly been extraordinary to watch you two cook.
54:55A kind of harnessing of the whole spirit of this competition,
54:59exactly what it's about, so thank you very much.
55:01So there's just been some phenomenal food, ingredient-led,
55:04but then on top of that,
55:05the storytelling has been just absolutely enchanting.
55:09Who cooked the alien dish?
55:11For me, genuinely,
55:12one of the best presentation plates of food
55:14I think I've ever seen on Great British Menu.
55:16It was an amazing entrance,
55:18a brilliant piece, a brilliant dish.
55:19Thank you, Chef.
55:20So who cooked Moreland Memories?
55:21Me.
55:22Oh, my days.
55:23Like, I don't know anything too much about food,
55:27but I know about story,
55:28and when that arrived on the table,
55:30it was so emotional.
55:31That was not what I was expecting today.
55:33It was, like, sensational without being gimmicky,
55:35just, oh, it was...
55:37I will never forget that dish.
55:41Look, Chef, we're not going to make you wait any longer,
55:43and it's got the result.
55:46Chefs, so the winner of the North East
55:48and going through to cook at finals...
55:57..is...
56:02..jamie.
56:04Well done, mate.
56:06That's a shock.
56:08Incredible.
56:09Really?
56:10Yes, really.
56:10No, I wasn't.
56:12Listen, both of you, exceptional talents,
56:14wonderful cookery,
56:15but I think, for me, the pig's blood sauce,
56:18I just thought was fantastic.
56:19It was so deep, it was so flavoured.
56:21A really unique and individual style of cookery
56:23that I absolutely fell in love with.
56:26Yes, Jamie, in your calendar chef's dish,
56:28I absolutely love to give it a 9 out of 10.
56:29I mean, who knew he could get so much out of a sunflower?
56:33Commiserations, Cal.
56:33Well, the full Monty dish has got to be the highlight of my time here so far.
56:37I mean, we had so much fun in the chamber.
56:40It was really, really well thought out, and the flavours were great.
56:43That gravy.
56:44I will never, ever eat another gravy.
56:46Sunday roast is ruined for me.
56:49I hope not.
56:50I mean, you've definitely done the region proud.
56:52There's no two ways about that.
56:54It was just treat after treat after treat all day.
56:56Frank, thank you so much for working so hard.
56:59And we'd love it if you would join us for the banquet.
57:01Oh, definitely.
57:02Congratulations to both of you, though,
57:04because it's been an incredible week.
57:07Thank you both so much.
57:08Cheers.
57:14I'm still in absolute shock.
57:15I can't quite believe it.
57:17It's been a real competition all week,
57:18and I'm just, yeah, I don't think it's quite sunk in yet.
57:21It's hard not to be just devastated, to be honest.
57:23Like, I've thought this was the year
57:26that I could definitely get one to the banquet.
57:28I honestly didn't see it coming.
57:29Jamie's a hell of a chef, so he's, you know,
57:32it's definitely not facing good hands.
57:34I think everyone back home will be really proud.
57:35I'm sure they're going to go mental when I tell them.
57:41How you doing?
57:42Unbelievable.
57:43From the start, those two cannavés that came in,
57:46you could see they were neck and neck all day long.
57:48The cooking was exceptional,
57:50but the thing that actually really grabbed me
57:52was the storytelling.
57:53It was powerful.
57:54Cal won the starter, and then the fish.
57:57His fish dish isn't a bad one.
57:59No.
57:59It's just not quite as good as the one that won.
58:02And then those two main courses,
58:04I mean, they're storming main courses.
58:06Unbelievable.
58:07And then the desserts.
58:09Both desserts,
58:10they genuinely had me a little bit nervous and scared.
58:12And they scored the same.
58:13Yeah.
58:13The way we were both cooking,
58:14I'm like,
58:15must have been the closest thing on planet Earth.
58:17Yeah, it was good.
58:17Losing count as a chef from this competition
58:19is pretty heartbreaking.
58:21It is.
58:22There's a couple of those dishes
58:23that are up there on my wild card list.
58:26And on mine, absolutely.
58:27Cheers, mate.
58:28To the North East.
58:28Hope you get one to the banquet.
58:29Hope you get one to the best.
58:41We'll see you soon.
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