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Great.British.Menu.S21E18.Northern.Ireland.Judging
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00:00Time for a round of my favorite game guess the movie
00:04May I tantalize you we have adults ribbon maybe I'll tie
00:09Your wrists together and maybe Tom to get you in the mood a natural aphrodisiac. I have a shellfish allergy.
00:16There'll be a mood
00:19What colors can you see in the oyster?
00:22Gray, would you say there's more than one type of gray? 50 shades of gray. Yes
00:27It's starring Jamie Dornan who is from Northern Ireland
00:32After a rollercoaster week with two former winners Sally and John as veteran chefs. Oh my god
00:38Kristen and Lawrence made it through to today's judging chamber. I'm so excited to prove myself
00:46Lawrence is from Ballymina and currently runs a fish supper club in London
00:52He had to pull out of the competition last year due to illness, but this year he was in the
00:57lead from the start
00:58My friends and family and especially my mom have really really backed me throughout this
01:03Today feels like the crescendo at the end of all this hard work
01:07All aboard
01:10Formerly from South Africa, but now running an all-women kitchen in County Fermanagh
01:15Kristen's pastry chef training helped her clinch second place
01:20I know I'm making the girls proud in the kitchen back home and
01:24Obviously my mom my sister and my boyfriend. None of this would be possible without them. Oh those days nice
01:30The veterans gave plenty of feedback to improve their dishes which are inspired by punk horror and a murder mystery.
01:37It's silky
01:37It's boozy judging them will be the exceptional chefs Lorna McNeil and Tom Kerridge
01:44I do like being made to feel quite uncomfortable. I can do that if you like
01:49New boy Phil Wang
01:50There has been a meltdown
01:53And an award-winning director from Northern islands film industry
01:59It's okay, you all right chef. Yeah, I'm good. It's a head-to-head with the highest-scoring chef going
02:05through to the great British menu finals
02:07The winner for Northern Ireland with only three points in it
02:27Good luck to you, eh? Yeah, good luck chef. A5 I can reach so
02:31I can reach
02:33Neither chef scored top marks in the week so both are making lots of changes starting with their main courses
02:40My Barley's cooking in some chicken stock
02:43I just want to get it cooked as fast as possible so it can cool down
02:46So it's nice and tight when I'm rolling my chicken leg
02:50I'm seasoning the pork jigs
02:51It needs to go in for four hours
02:54To beat Lawrence today, I'm just going to cook my heart out
02:59The scoreboards have been reset. I don't have a leader anymore
03:01I'm determined just to knock the dishes off one by one and try to win the region
03:05They're both now on starter and Christian has changed the way she's cooking her baby beets
03:12I'm going to salt bake with toasted nutty
03:17Whilst Lawrence begins the pasta for his black and white raviolone
03:23Good morning chefs. Good morning. Welcome to judges day
03:27You thought time was at a premium throughout the week
03:31Trust me judges day it almost halves. Okay?
03:33Wait
03:34Get on the back foot today
03:35Then you really are in trouble
03:37Wait, thank you
03:38I'm here for you
03:39Every single step of the way, okay?
03:41Great
03:41Thank you so much
03:42Thank you Anna
03:43Next for Lawrence is the pasta filling
03:47This is the vegan cheese
03:50So basically I'm blitzing up some cashews here
03:52I'm going to take Sally's advice on board and put a little bit of lemon zest into it
03:57Kristin is also taking the veteran's advice to make her pork loin more succulent
04:02I am making a pork brine
04:06Don't know why I didn't put it in a brine before
04:09She's made another brine for her monkfish
04:11Is roasting marrow bone
04:13Comfy leeks are on as is sweet corn
04:18Came up with a system last night of how to get this done
04:21Over there I have starters, mines, fish, all the equipment I need already set up
04:26His legs are longer than mine so I need to make up for that some way
04:31The scores today will decide who goes through to the Great British menu finals
04:36And our elite panel of judges is headed up by three Michelin star chef and banquet winner Tom Kerridge
04:43Northern Irish food is deep-rooted in kind of hearty flavours
04:47I'm expecting a real understanding of soulful, heartful food
04:53Alongside him is our other Michelin star chef and champion of champions winner Lorna McNee
04:59Really looking forward to seeing some really good storytelling on the plate today
05:03I want to see that they're bringing exactly what their country has to offer
05:06I'm looking to see that real kind of passion coming through from Northern Ireland
05:10And with his feet firmly under the table, new judge, comedian Phil Wang
05:15He's ordered two desserts
05:17One chocolate cake, one nougat de lis, please
05:20Let's go
05:21Whose taste buds were put through their paces by the head honcho himself
05:25A dessert beer?
05:26A dessert beer that goes with the dessert
05:28Just in case you haven't had enough food and booze
05:31Look at that, that's adorable
05:32Looks like it might be our last episode ever
05:36To be hunted, murder most foul, and the offering
05:41It's nice knowing everyone
05:43I hope it's tasty
05:47And I was like this thing is not working
05:50I didn't realise I switched it off
05:52Kristin is attempting to fry the potatoes for her Sunday roast crumb for the fish course
05:58Machine malfunction
05:59I put it off
06:00It was a brain malfunction, not a machine malfunction
06:06So I'm just making sure I'm a bit more accurate with my butchery
06:11Obviously that's a very accurate butchery right here
06:13Good morning chef
06:15Morning mate
06:16How's your weekly?
06:16There's been a lot of challenges for the chefs and they just kept pushing on through which I find really
06:21commendable
06:22Okay
06:22They have definitely made some changes that I think are going to be very effective
06:26So they were listening to the mentor this week?
06:28Mentors
06:29We had Jean Delfort and we had Sally Affey
06:33Proper fresh, not old school like me
06:35Back in the day
06:36When was that exactly
06:38Tom and I do have possible wild cards
06:41If either chef cooks an amazing course we feel is good enough for the finals
06:45But we won't decide that until the last heat
06:50Oh my gosh I have so much to do now
06:52She's adding potatoes to her parsnip Anna for the main after it fell apart in the heat
06:57The starch in it, it'll just bind it together well
07:02She's following Sally's time saving suggestion of mixing the butter into the slices before layering them
07:10That's bad boy
07:12Way down
07:17In the week, Lawrence's barley pilaf stuffed chicken legs also fell apart
07:22I've given myself a little bit more time for that meat glue to activate
07:28Morning!
07:29Morning Tom
07:30Hi Tom
07:30Not bad, how are you?
07:32I'm alright, not bad
07:33You're good?
07:34I'm good, I'm great
07:34I'm fantastic
07:35Yeah, I'm looking really forward today
07:36I'm hoping it'll be some really good Northern Irish produce
07:39There's also some great deep-rooted cookeries based in stuff from the fields
07:44But if you can turn it into something refined, we are in for a treat
07:48Excited
07:49You didn't sound excited there Phil
07:50That is me I'm afraid
07:51My words often don't reflect my expressions
07:55Yeah
07:56This has ruined many relationships in my life
08:00So I'm just making my black pasta dough now
08:04It's got active charcoal into it
08:07It's another change for Kristin with a new hot chilli exo sauce for her starter
08:12So I'm just caramelising my onions
08:16And then also frying chicken fat and rolling dough balls at the same time
08:21The dough balls for her canapé doughnuts are flavoured with crushed cheese and onion crisps
08:27Lawrence needs to get his wild garlic taco shells baked for his canapé
08:32I need one of those two ovens that you've got, please
08:35Do you need it now?
08:36I need it right now, please
08:37Sorry
08:40It's out
08:42I'm just going to pop it in here
08:47Nice, nice, looking very busy in here
08:50You're both a little muted
08:52In the zone
08:53Good
08:53I'm very excited to tell you our guest judge today is Lisa Barros-Dassar
08:58Oh, that is amazing
09:00So that's your...
09:04Fish dish
09:04Your fish dish and your...
09:06Dessert
09:06Your dessert
09:07I will see you shortly, chefs
09:10Award winning Belfast director Lisa Barros-Dassar
09:14Made two of the films which have inspired the chefs
09:17Ordinary Love and Good Vibrations
09:19And she's recently premiered her latest film Saipan
09:24Hello
09:25Hello
09:26Good to meet you, I'm Phil
09:27Hi Phil
09:27Hi Lorna, nice to meet you
09:28Nice to meet you Lorna
09:29Morning Lisa, how are you? Nice to see you
09:31Are you OK?
09:31Lovely to see you
09:32Thank you so much
09:34Are you a big lover of food?
09:35Absolutely, yes
09:36I grew up in a very foodie family
09:38They'll be very jealous I'm on here today
09:40Tell us a little bit about your latest movie
09:42Well, it's a dramatisation of when Roy Keane, captain of the Irish team and manager of the team Mick McCarthy
09:50had a very explosive row on the island of Saipan in the run-up to the 2002 World Cup
09:56I think it's as much a psychological drama as the sports biopic
10:00We don't have the kits, we don't have the drinks, we don't have the sun cream, we don't have footballs
10:05We're just doing drills, we can manage without that stuff
10:10Without footballs
10:14It'd be better if we had footballs
10:18In the kitchen, Lawrence is worried about time and his speed rolling pasta for the starter
10:25Panic stage mate
10:26Nah, just roll my white dough and then I've got to do my black dough
10:30Just getting to make this as quick as I can
10:35All right, chefs
10:36It is lights, camera, action
10:39Six minutes to canapé
10:41Wait
10:41Right, Kristin?
10:43All good
10:43The doughnuts are going in now
10:45Lawrence, how's your canapé coming on?
10:46I'm feeling good about it, chef
10:47Good
10:48Wait
10:48Wait
10:50To go with her cheese and onion crisp doughnuts, Kristin is making her own potato crisps
10:55I might just fry this on top while the doughnuts are frying at the bottom
10:59It works not, not hard
11:02Lawrence is still juggling two courses
11:05He fills the canapé tacos with the sea bean tartare, fermented mushroom soy and dillimulsion
11:11Before returning to the raviglioni
11:15Just didn't reset the machine properly
11:18The gap was too low
11:19Two minutes to the pass, please, chefs
11:22Two minutes to the pass
11:23On top of sherry gel, Kristin pipes the cheese and onion crisp catalan cream
11:28Holding as you want it to, chef
11:30Beautiful
11:3220 seconds
11:32Legend
11:33Just adding the crispy bits to it
11:35Look at these guys, lovely
11:41Service, please
11:42Service, please
11:44Thank you
11:53Shall we?
11:54Yeah, let's
11:55First up, Lawrence's wild garlic taco filled with sea bean tartare
12:03It tastes good, overriding flavours, definitely the dill comes out the strongest and it goes into that sea bream
12:08Taco shell, very pretty, probably lacks a little bit of wild garlic flavour
12:12The sea bream, the texture of it I thought was beautiful
12:14Yeah, I think I would have liked a little more acidity maybe, just a little brightness to it
12:17There's a bit of excitement that came out there
12:19There was a bit of...
12:20I thought it was really nice delicacy and subtlety of the flavours and it looked really pretty
12:27Next it's Christine's cheese and onion donut with cheese and onion catalan cream
12:37You alright there Phil?
12:39I'm sorry
12:39I find it easier to concentrate on the flavours if I close my eyes
12:42And what have you come to as a conclusion?
12:46Cheese
12:48I thought the vinegar was a little bit strong, but it was tasty
12:53It was very wholesome and maybe a bit thumpy as a can of pay, just a little bit solid
12:59A little bit of that sherry vinegar gel on it would have helped it, but they've just put way too
13:02much on the bottom of there and it's overpowered everything
13:06OK, we have to hold up which one we think is our favourite
13:12Age sea bream wins by the looks of it
13:14Mmm
13:17A full house for Lawrence on the canapé
13:21He's serving his starter first, his dish scored seven in the heat, but he's still struggling to get his ravioli
13:27to look like film reels
13:30The spacing of it is pretty critical to the overall look of the pasta
13:34OK, so the first starter is called a gastronomic odyssey
13:39And it's black and white vegan ravioloni with vegan cheese filling, hazelnut's courgette flour sauce, roast tomato emulsion, crispy Irish
13:47dulse
13:47And it's inspired by the documentary The Story of Film
13:51An odyssey from Belfast-born Mark Cousins
13:53From the black and white era to high definition colour on screen
13:59Busy, busy, busy, what changes have you made?
14:02So Sally just recommended that I really show off the construction of the ravioli
14:07So I'm going to change my plate slightly and then my tomato oil
14:10It doesn't need to be split through the courgette sauce
14:13I'm just going to let that sauce sing
14:17He whizzes up the courgette flour sauce
14:21And the new tomato emulsion
14:23I'm using soy, which contains like lecithin, which is like the emulsifier that you would find in an egg
14:29So it's just a really, really nice substitute for vegan dishes
14:32In the chamber, they're finding out more about Lisa's latest film
14:36I'm a football fan and a huge fan of Roy Keane
14:39And getting actors to represent such a big character
14:42How does that fit into your daily workings of making a movie like that happen?
14:46From their point of view, it's a man in a certain set of circumstances with a certain kind of history
14:51And how do I explore that?
14:53Have you seen the catering? The catering's a joke
14:56It's not the rips
14:57Yeah, it's not the rips, not even school dinners
14:59Like these things should have been ironed out
15:02It's...it's not good enough, Mick, it's not
15:07All right, Lawrence, you've got four minutes for your starters, chef, all right?
15:10I'm probably seven off now, chef
15:12Take the extra couple of minutes, do you need help with anything, Lawrence?
15:15All good for now, chef
15:16Don't be a hero
15:18I've got some camera lens thermoses there
15:20If you can just run them under a little bit of warm water
15:23He begins crisping up the ravellione filled with his vegan cheese
15:28They're tighter and sharper, aren't they?
15:30I feel like his confidence has got a little bit wobbly
15:33The new tomato emulsion is first
15:37Yeah, if you do the hazelnut, chef
15:38And then I'll lead with everything else
15:41Two minutes over, but you're doing fine
15:44These are your opening credits
15:46Yes
15:47Kristin pours the courgette flower sauce
15:53I'll just do the ravelli
15:54Oh, my God
15:56Baby courgettes are going on
15:58Thank you very much
15:59You've got everything, check, check, tick, tick, tick
16:01Instead of Dulce crisps, he's decided to sprinkle it with Dulce flakes
16:08Action or service, chef?
16:10Action, service
16:10Action, service
16:13Thank you very much, Kristin
16:14Pleasure
16:15I think you need help
16:16Yeah, please
16:18Go, do it
16:19Go, go
16:20Run like the wind
16:21Wait
16:26Only allowed in if I give a ticket, is that right?
16:28Just one, please
16:29Ticket, sure
16:30Oh, this is neat
16:31Wow
16:32It's on a film reel
16:42Practically speaking, this thing's fun, but you're wobbling all over, you're trying to eat this
16:46The references to film culture were really surprising, I thought, and nicely thought out
16:52It does take you into the high definition colour, where you get that punchy sauce, the tomato emulsion
16:58I do actually think that for a vegan pasta, I think the texture of it is quite good, I think
17:01there's a nice bite to it and I love the zingy sauce
17:03I like where it's just a little bit fried and crispy on the bottom, I struggle with the size of
17:08the pasta
17:09It's quite a big, thick, and the filling, there isn't much to it apart from it just being a bit
17:15cloy-y
17:15I think that the filling it needs more flavour, and I actually really enjoy the hazelnuts and the toastiness that
17:21they give
17:21Just think it needs some refinement and a little bit more work
17:23We're promised here, crispy Irish dulse, but I'm not getting much anywhere, really
17:29I was looking forward to that
17:30That's like seeing the trailer to a movie, and they don't put the scene in the film
17:36I'm running around now
17:39After scoring a disappointing five in the week for her starter, Kristen is adding more flavour to her charcoal crumb
17:46with nori seaweed, peanuts and sesame oil
17:49Gonna add a lot more lime dish to it to freshen it up
17:53This dish is called Root and Tide
17:55It is beetroot tartare, exo dressing, peanut nori, black sesame charcoal soil, pesto, seaweed salad and nori pickled beetroot
18:06It celebrates a Northern Irish actress, Michelle Fairley, who stars in the movie In the Heart of the Sea
18:12About the sinking of a sailor ship by a giant whale
18:16What was your feedback from Sally?
18:18It was too small
18:19It needed a bit more of the ocean tied into the dish
18:23And it was a bit wet, wasn't it, because you had a macadamia butter and you had a pesto that
18:27Sally loved
18:28Yes, I've lost the butter
18:30You've lost the butter
18:30Bye bye butter
18:31So I'm adding a seaweed salad onto it just to add a bit of texture
18:34I wish you so much luck
18:35Thank you so much
18:37She's also got her new exo sauce
18:40Which will dress the beetroot tartare
18:43And the baby beetroot have had a change too
18:46I'm pickling them in a nori pickle too just to bring a bit of an oceany flavour to the dish
18:54Do you think Northern Ireland has a sort of small but mighty kind of quality to it?
18:58In film alone there's so much talent that's come out of it
19:00I think it's fantastic to see at the moment that so many great talents from Northern Ireland are doing so
19:05well globally
19:06And I mean, I think the same is true with the cooking and restaurant tradition there
19:10You know, my father moved from Kenya in the 60s to study in Northern Ireland
19:14And I remember him saying that, you know, in the 60s in Northern Ireland you couldn't buy chillies
19:19You couldn't, it was hard to even get a red pepper, for example
19:21So to see how Northern Ireland has sort of flowered after, you know, difficult periods in its past
19:27I think that's also reflected in the food culture
19:33All right, Kristin, six minutes were root and tied to the pass
19:39The new XO dressing is mixed with the tartare
19:43Oh, that tastes good
19:44I'm very happy with that
19:49Pesto is just going to bring everything all together
19:53Seaweed and the newly pickled baby beets finish the dish
19:57Looks like the ocean mixed with the land
20:00What's that dressing you just put on there?
20:02Sherry vinegar, sesame oil, maple dressing on
20:05Nice
20:11Service, please
20:14Oh, are you emotional?
20:16Oh, my goodness!
20:18Go on now
20:19Wow, sir
20:20We're only on the starters
20:31There's a message in a bottle
20:32Oh, this is very clever
20:34Oh
20:35Even in the darkest seas we must hold fast to the light we have
20:40Lovely
20:48A little salad's nice and fresh
20:50I just don't think that it harmonises together
20:53You hear beetroot tartare and you expect it to be textually similar to a tartare
20:58But it's quite crunchy beetroot
20:59It's all a bit one note flavour-wise
21:02It's quite a good note though, some of that
21:04I like those seaweed-y sea flavours
21:06And the little salad was lovely
21:08The dressing was really nice
21:10And, you know, a lot of language of cinema in the presentation
21:13There's a collection of nice things
21:15And every single one you can feel that it's got a bit of love and care that's gone into it
21:20But I think the pesto actually jolts
21:22It doesn't quite work with the rest of the flavours
21:24The salad's the nicest thing
21:25It's clean and it's fresh and it's delicious
21:27The dressing on it is really vibrant and singing
21:30A bit of flotsam and jetsam
21:32It does look gorgeous though
21:38Now the fish course
21:40Lawrence, how are you getting on?
21:41I'm probably going to have to ask for an extra couple of minutes
21:44How are you getting on, Kristen?
21:46My voluta is not even close to being done yet
21:48Our first fish dish is called Under the Seam
21:51Aged Wild Place Fillet
21:54Stuffed with Scallop Mousse
21:55Butternut Squash Puree
21:56Scallop Skirt Vellute
21:58Smoked Scallop Roe Bataga
22:00Fermented Kohlrabi
22:02Flaxseed Tuile
22:03Pickled Apple
22:04A celebration of Northern Irish costume designers
22:06And their contribution to the movie industry
22:08Hello Andy
22:09How are you doing?
22:10I didn't realise that the cannabine the starter was
22:12Ran into each other that quickly
22:14Yeah, today particularly it's really hectic
22:17Let's talk about your fish
22:18Yeah
22:18Which you did very well with, you got an eight
22:20I'm going to add more caviar
22:22I'm going to adjust the pickled apple
22:23And I'm going to add like a flaxseed tuile onto it
22:26Right
22:27Just an extra layer of texture
22:28Hold your nerve
22:30Oui chef
22:32He rolls out the new tuile
22:35Instead of scallop, he makes a trout mousse for Tom
22:38And begins layering it into the place
22:40Which is brined for a minute and a half longer
22:43To increase the seasoning
22:46Really good
22:47I just accidentally put tripe belly mousse in the other fish
22:51But I'll just give it a little rinse
22:53It should be all good
22:54You also often work alongside your husband and direct together
22:58What's that like?
22:59It's actually really enjoyable
23:00Because now we get to work on set together
23:03It's a good creative experience
23:05Do you have any ground rules?
23:06Like you can't
23:06You don't discuss the movie once you're home?
23:08Well, yeah
23:08Glenn would quite happily just go on and say
23:10I've had an idea
23:11Just when you know you're about to go to sleep
23:13So after nine, no movie talk?
23:14I would say even seven or eight
23:16To be perfectly honest
23:19All right, Lawrence
23:20You have five minutes to the pass, chef
23:22Yeah, I'm going to need an extra five Andy
23:24If that's okay
23:24That's all right, darling
23:25How's your kohlrabi frocks?
23:27Looking pretty good
23:29As Lawrence focuses on sewing the kohlrabi dresses
23:33Kristen's helping out with the squash puree
23:37Can you just get my plates up on that front of the pass?
23:42I like the sound of the fact that it's obviously about the costumes in your son
23:46How they've used scallop skirt velouté
23:49Oh, yeah
23:50In which bits of skirt?
23:51So you have like your scallop and then there's the row on the side
23:54And then you've got this kind of skirt that goes on the outside
23:58I've got two sauces there
23:59Yeah
23:59If you can just keep working them
24:01He's made Tom's velouté with smoked place bones
24:05I have a tray here for your fish, okay?
24:07When it comes out
24:07Thank you
24:10The new flaxseed tuile sits in the squash puree
24:13Along with thicker slices of pickled apple
24:16There we go, that's the fish
24:18Eight minutes over
24:21Extra caviar
24:23He's motoring
24:25And it's finished with salted and cured scallop robertaga
24:28And a sprinkle of salt
24:35The school service, please
24:38You need another hug, don't you?
24:39Yeah, yeah, definitely
24:40People come round there
24:50It says our task is to take on the role of a costume designer
24:53And help dress the plate
24:55This is component A
24:56And you place it on location A
24:59I like this bit
25:08My fish is so over-seasoned
25:11And it's a real shame because it's cooked really beautifully
25:14I found it a bit salty as well
25:17There were lots of lovely bits in there
25:19The apple, the freshness of that was so lovely
25:22And the kohlrabi
25:23And I really enjoyed putting it together
25:26I thought that was so inventive
25:27They've sewn all the bits on the dress
25:29With the kind of fibres that you go see running through celery
25:32Which is really clever actually
25:33And I don't know about you, but my scallop mousse
25:36It's a bit cold and it's set
25:38The mousse is a little light in the middle
25:40It's not quite stuck together properly
25:42It is a good technique to stuff a fish
25:44And poach it perfectly and all the rest of it
25:46But I just think that it lacks a lot of finesse
25:48And it's hard to taste anything when it all just tastes so seasoned
25:52The flaxseed twill, I think, is a lovely idea
25:54But the problem with it is that once you sit it into something
25:57And then with sauce it begins to go soft
25:58I know it came out a little late
26:01But I really empathise with the chefs
26:03And I know that sometimes things can go awry
26:06I like the idea of it
26:08The execution of it is not on point right now
26:14To go with her fish, Kristen's making chicken velouté
26:18I need to pop my stock on, reduce it, add my cream
26:27You scored a six for this dish
26:29And it's inspired by?
26:31It's inspired by the film Ordinary Love
26:34By Northern Irish director Lisa Beres-Esser
26:37That's you?
26:38That's me
26:39Who is sitting in the chamber right now?
26:42I know
26:42Is that extra pressure?
26:44Ah, yes
26:44I'm very excited about this one
26:46This is Steeped Love
26:48Barbecued monkfish with charred corn
26:51Comfy and barbecued leek
26:53Crispy potato
26:54And chicken skin crumb
26:55And a chicken velouté
26:57Inspired by the film Ordinary Love
26:59A couple have their world shaken by a cancer diagnosis
27:02Revealing the true strength of their love
27:04Any changes?
27:05Take away the crispy leeks
27:07Add some fresh spring onion
27:08Making sure that monkfish is cooked to perfection
27:11Just give it your heart
27:12Give it everything you've got, chef
27:16Kristen grew up cooking over fire
27:19And is using the barbecue to finish her vegetables
27:22What's nice about the barbecue now
27:24Is that I can cook this and just keep it warm here
27:26It's Laurence's turn to help
27:28Taking the monkfish out of its chilli lime in lemongrass keel
27:32I need to focus on this
27:33Wait
27:34I need to make sure this is right
27:35Wait
27:37The velouté was grainy in the week
27:40So she needs it to be perfect today
27:44What about cooking at home?
27:45My mum made her family recipe book
27:48Which she gave to my sisters and I
27:51So that's still the basis of a lot of the cooking I do
27:53Do you have a signature dish?
27:54There's an amazing going beef curry
27:56Or chicken curry that I would make quite a lot
27:58Mmm, that sounds great
27:59That's that excited tone again, Phil
28:02It's coming out
28:05The monkfish is glazed with apricot and chilli jam
28:09I'm gonna get some colour onto it
28:12I'm just so scared I'm going to overcook it now
28:18You have five minutes to the past, chef
28:21Is that the velouté there, Laurence?
28:23Yeah
28:24Oh, that looks better, doesn't it?
28:26Okay
28:27Good croissant?
28:28Beautiful
28:28Great
28:29I'm not happier with it
28:30It's getting plated up
28:32No
28:33Careful
28:35She's serving in teacups to link to the film
28:38Monkfish and charred leeks are first
28:41One minute, chef
28:42Yes
28:43Charred sweet corn and an apricot and miso puree
28:49Is that spring onion?
28:50Yes, ma'am
28:50And our Sunday roast inspired chicken and roast potato crumb is served
28:57You're one minute over, chef
28:58Yes
28:58I am ready to go
29:00Walking
29:00Walking
29:04Service, please
29:16I see the connection with the film
29:19They have a ritual about making teas
29:21Ah
29:21This is like the sugar, I get it
29:22That's how a chicken velouté should be rich and creamy
29:33I love the barbecue flavour that comes off the monkfish
29:36The sweetness that comes from the corn
29:37The little bit of acidity that pops with the onion
29:40I like the sweetness of the onions, the pepperiness in the sauce
29:43The kind of chicken skin, I think everything goes well together
29:46I would have liked a little bit more chicken flavour coming through
29:49The sweetness is such a nice counterpoint to the barbecuing meaty flavours
29:52One of my main thoughts while eating this is, this is why we don't eat out of mugs
29:57It is impossible to eat in this
30:00In terms of flavour profile, every element could be increased by 20%
30:05There was a really nice feeling of being looked after
30:09And that nice little bit of crispiness with the potato and maybe the crumb
30:13I thought that was lovely and the sweetness of the corn
30:15I know this isn't maybe the most convenient way to eat it
30:18But I think as a whole the presentation really worked
30:21It's like a gentle monkfish hug
30:23Yeah
30:24Yeah, I really enjoyed it
30:28Halfway there
30:29Yes, we're halfway there
30:30We got this
30:31Let's go
30:32Sweet
30:35Both chefs are working on their main course
30:37This is my raw chicken leg
30:39I'm just going to give it a steam and then get it in a pan and glaze it up
30:43Veteran chef Jean suggested cooking it this way to help the leg hold together and get a crispier finish
30:49So the mushroom pewter we're just cooking it out now making sure that it's zero moisture in you
30:55So it's nice thick and creamy
30:57Hello everybody
30:58Hello, how are you?
30:59Lovely to meet you very well
31:01I come from a quite slightly stressed out kitchen I have to say
31:04Has that been coming through to the chamber a bit?
31:06There is a little sense of nervous energy that's coming through onto the plate
31:09I think it's very difficult sometimes when you fall behind and you feel yourself tumbling
31:12And unfortunately that does come through in the plate
31:15Storytelling
31:15Well there's so much inventiveness isn't there?
31:17And boldness in the ideas and the presentation on the plate
31:21One of them quite personal to you?
31:22Yes, absolutely
31:23How hard is it to get a film made these days?
31:25You can be developing a film for years and you never get to make it in the end
31:29Once you're standing there and set and the lights are on
31:31Then even though that's the really stressful bit with all the time pressure
31:35You've just got to really enjoy that
31:37It sounds to me like you can relate to how stressed out the chefs have been getting
31:41I've empathised fully
31:42And I hope you people are being empathetic too
31:45Always
31:48As well as focusing on the main, Kristin's making sure things are ready for dessert
31:54Time to stay ahead of everything
31:57So this is for my simmet bread
31:59I'm just mixing the flour and the salt and just added the yeast and the water to it
32:04Timer, timer, timer
32:06In the week he forgot to set the timer and the bread got a little bit burnt
32:10How do you got this, ma'am?
32:12Kristin's creating horror for her main
32:14A teriyaki glaze made from pomegranate molasses, mirin, sake and soy to serve as a bowl of blood
32:25That is
32:26Sorry, I'm in the salon chef
32:28I'm just trying to get the skin really really nice and dry
32:31Yeah
32:32Just so I achieve like a really really nice crisp on it
32:34It's quite nail biting this main course you know
32:37Because the scores from these two chefs are going to be tight
32:40Both have got potential to score highly
32:43There's very strong storytelling and both of these chefs are very passionate
32:46They just need to nail the execution
32:50Having only scored a five for her main in the heats
32:53Kristin is making lots of changes
32:55Including adding a cider sauce
32:58I was told it was screaming for a sauce
33:00So we're going to add half the cider in now
33:03And then half the cider in later
33:08Okay, the first main course of the day is called The Offering
33:11And it's a comfy pork cheek glazed in pomegranate teriyaki
33:14Rolled pork loin, cider veloute, parsnip anna
33:18And bone marrow fat wild mushrooms
33:21The dish celebrates Northern Irish filmmaker John Wright
33:24And his chilling horror, Unwelcome
33:26That draws on ancient Irish folklore and the murderous red caps
33:31Who must be left an offering each night to ensure protection
33:36In the week she made a pork mosaic to look like bone marrow
33:39For her horror theme, but the cook was uneven
33:43So I'm taking out the pork mosaic completely
33:47And we are replacing that with rolled pork loin
33:51There was quite a lot of different feedback from Jean
33:53What are you taking on board?
33:55So Jean said the pork cheek was good
33:58Yeah
33:58So I've made it the heart of the dish now
34:00And then just add in more mushrooms
34:07It's still the same pork cheek, we're just giving more of it
34:10I find pork cheek like an unsung hero
34:13But it's like one of the tastiest
34:15She's going to glaze it with her blood red teriyaki sauce
34:18To make it look like flesh
34:21How are you guys with scary movies?
34:23I love scary movies
34:24Would you do a horror?
34:25I love to do a horror, a chiller I think
34:28Oh yeah
34:28That's all atmosphere
34:29Set in a house somewhere
34:31In which strange things are unfolding
34:33I hate it when the scary story's in a house
34:35Because I live in a house
34:36I know, exactly
34:37You can't get away from it
34:40You all good chef?
34:41All good
34:44She checks the parsnip Anna she made earlier
34:47Just going to taste the smoothies
34:54It's flying away
34:55So what we're going to have to do
34:55Is we're going to have to crisp it up in a pan
34:59Oh this dish is a push
35:02She's making crispy parsnips too
35:04I'm just going to pop this straight onto the barbecue now
35:06To finish off
35:11Much better
35:12Cook on the Anna's
35:14Yay
35:17Roasted bone marrow butter combined with shiitake mushrooms
35:22Christine, how are those cheeks?
35:24Sticky, delicious
35:25Yes
35:26I'm just barbecuing the loin now
35:28Three minutes to the past
35:31Are you going to be on time?
35:31Yes, I'm going to be on time
35:32Is that a simple port loin I see before me?
35:36Yes
35:36Gory, gory
35:37Yes, excellent
35:39The shiitake mushrooms and black garlic and mushroom puree
35:43Topped the parsnip Anna
35:45I didn't even taste the sauce, my god
35:47She has no time to check the new cider sauce
35:50Before plating it with the loin and the cheeks
35:5230 seconds to the past, chef
35:54I'm going to need a minute, please
35:55You're going to need an extra minute
35:56Yes, please
35:58Lawrence decants the blood red pomegranate teriyaki
36:05Service, please
36:06Come grab the door, Kristin
36:17Oh
36:19I forgot the crispy parsnip
36:23Oh
36:27I see the offering here
36:28That does look like blood
36:33Well, no, it's not real blood
36:35It is real tasty though
36:41The cheek is so tasty
36:43The parsnip Anna is so crispy
36:45So fatty
36:45Maybe a bit too fatty
36:47And I think the mushrooms are absolutely delightful
36:48The mushrooms are gorgeous with it, aren't they?
36:51And nice kind of sweetness to that pork
36:53It does feel carnal
36:54Yeah
36:55I really like the way that it has connected to the brief and the offering
36:58Now, the parsnip Anna is absolutely delicious
37:00The cheeks are lovely
37:02Could do with perhaps a little bit more seasoning
37:04To serve pork cheek as a main course
37:06I think is brave and I think it's good
37:08The side of a lute, mine's cold
37:10And I find that kind of like creaminess doesn't quite match well with the rich fatty flavour that you get
37:16from the bone marrow mushrooms and also the Anna
37:20Yeah, I don't think the cream sauce is right, it's a little bit wishy-washy
37:23I think the flavour in the pork cheeks are good, a little bit of caramelisation on them
37:26The pork was cooked nicely
37:27It feels very much meat
37:30And here's a little bit on the side
37:31This needs a bit more work to it
37:33Yeah, it feels like it
37:34First draft
37:34First draft
37:35I do like being made to feel quite uncomfortable
37:37I can do that if you like
37:40Again?
37:47Lawrence's bread has finished its first proof and he's forming it into smaller roles
37:55I'm making a few changes in my main course, I'm going to serve the chicken on the crown
37:58Just a bit of theatrics, get one of the judges to carve it
38:04The next dish is murder most foul
38:07It's roast chicken breast with black truffle
38:10Stuffed chicken leg La Tosca
38:11Chicken butter sauce
38:13Fermented roast fennel with vadovan spices
38:15Turkish simit bread
38:18The chef is trying to span the entire length of the rail journey, right?
38:24Oh, yes
38:24With all the different flavours along the route
38:26It is inspired by murder on the Orient Express
38:30And the wonderful producer, actor, director Kenneth Branagh
38:33Wait
38:33You've got a seventh of this
38:34Couple of hiccups
38:35Yeah
38:35Your leg, has it still got barley?
38:38Yeah, the nice spiced barley pilaf in the middle of it
38:41Tighter, more uniform
38:42Yeah, so I'll get some nice, like, clean, clear slices from it
38:46And your fennel was a bit too fibrous
38:49Yeah, I'm going to give that a bit of a harder cook this time
38:55The simit bread is coated in great molasses and sesame before baking
39:00And the fennel is roasted in his vadovan curry and herb spice mix
39:08It's okay
39:09You all right, chef?
39:10Yeah, I'm good
39:12There has been a murder on the Orient Express
39:17We need a world-class detective to solve the case
39:21The only clue we have is their codename
39:24Le Coteur Bleu
39:30Really, really happy with the leg
39:31That's the way it should be
39:33I just ran out of time to do it properly last time
39:39Laurence, you have five minutes to the pass, chef
39:41Yes, chef
39:42How's it going?
39:42Yeah, all good, chef
39:43How's your simit bread?
39:45Yeah, it's good, chef
39:46Finally got on top of things, aren't they?
39:48Good
39:48When that timer goes, you put bread on
39:51These little bouquets there, they're just going to go there
39:55Just coming up to the two-minute mark, chef
39:58Oui
39:58That fennel looks nice and tender
40:00Oui
40:02The champagne flavour didn't come through in the sauce last time
40:05So he's added more today
40:08How is your sauce, chef?
40:10It's silky
40:10It's boozy
40:14That's a much better sized portion
40:17He's changed his plan
40:19And he's now serving the breasts carved
40:21Rather than on the crown
40:23Because the skin wasn't crispy enough
40:25You're one minute over, chef
40:27Yeah
40:28Truffle as a final flourish of Orient Express opulence
40:33Champagne's in the bucket, chef
40:36All right, all aboard
40:37All aboard
40:38All aboard!
40:38Train's leaving the station
40:40Yeah
40:40Have I missed the train? I forgot to put this in the sauce
40:47Oh, you missed the train?
40:48Give it to me
40:49Thank you
40:49What is it?
40:50Truffle for the sauce
40:51I'm going to give it to someone
40:55Oh
40:58Merci
41:00Très bien
41:00Merci
41:01Le Coutu Bleu
41:02Who is Zimmerman?
41:03The blue knife
41:05Ah!
41:06You're the murderer
41:07I think I'm the murderer
41:08Unlucky, Phil
41:16I love the idea of that Orient Express journey
41:20And I love the way that we're taking our route
41:22Through the spicing and the flavours
41:23But it feels very gentle
41:25It just feels like the Orient Express isn't travelling at full speed
41:29I like spice inside the chicken leg
41:31I think that's really tasty
41:32And the breast is nice and moist
41:33A little bit of the skin in the legs
41:35A little bit, you know, un-crispy
41:37I don't really like the bread
41:38It's a bit dense
41:39I thought the fennel was really interesting
41:41And I really enjoyed those spices
41:43It's also elegant
41:44And really evocative of that golden age of detective stories
41:48I love the stuffed leg
41:50I think the stuffed leg is absolutely delicious
41:51The bread, yeah
41:52It's very dense
41:53And is it meant to have the sight burning on the outside?
41:57I actually quite like the bread
41:58The bit that you call burnt
41:59I just call crispy and caramelised
42:01I would say some of mine burnt
42:03It looks beautiful
42:05It's a sightseeing train journey
42:08Rather than an exciting express to the banquet
42:14It's pre-dessert
42:16After her prep earlier
42:17Kristin is nearly ready
42:19With To Be Hunted
42:20Inspired by Liam Neeson
42:22Being hunted by Alaskan wolves in the grey
42:25It's a milk and honey sorbet
42:27And snow, lime and fennel curd
42:30And labneh
42:30Lawrence, what's happening with your pre-dessert?
42:33I just need an extra couple of minutes to get the posset set
42:36Okay
42:36Where is the posset?
42:38In the pan
42:38Oh
42:39Boiling
42:39Okay
42:42I'm not okay
42:45Lawrence's strawberry posset
42:47Lawrence's strawberry posset is for 88 mousse per hour
42:49Inspired by the time travelling speed of the Belfast manufactured DeLorean in Back to the Future
42:56A take on a 1950s milkshake
42:58There's also a lemon foam and a popping candy Szechuan pepper crumb
43:03They said it was just too sweet
43:05So I've just taken out the sweet elements of my crumb
43:07So that's more of it like a savoury crumb
43:09With everything ready to plate
43:11Kristin's now working on her dessert
43:13Compressing cherries in whisky and tonka bean syrup
43:16And starting the jelly veil
43:22Good luck, this happened last time also
43:25I'm making the veil
43:26I'm just going to add a touch of sugar to it
43:29Because I said it could have used a touch of salt, a touch of sugar
43:32So that's all we're going to do
43:34Try to get those frozen as quickly as possible
43:38And that's basically it
43:40All right, my loves
43:41You have three minutes to the pass for your pre-dessert
43:44I think we're going to take an extra couple of minutes
43:46Okay, how are you getting on, Kristin?
43:48You ready?
43:49I'm ready, I'm doing
43:52Smell that lovely crumbly crumb
43:54I'm just making my snow more snowy
43:56Okay, so you are due now
43:58I'm going to give you an extra three minutes
44:00Yeah, wait
44:01For her pre-dessert, Kristin starts with her creamy labneh
44:04And the lime and fennel curd
44:11Oh my god
44:14Next, it's the milk and honey sorbet
44:16It's my lucky spoon
44:18Never let you down
44:19I could always make the perfect roche
44:21I feel like you should be moving a lot faster
44:23Because you've got one minute left
44:27That's time, please
44:28Chefs, I need you on the fast
44:29Whether you've finished or not
44:31Lawrence finishes the posset with lemon foam
44:33And Kristin creates her Alaskan landscape with vanilla meringue
44:39Service, please
44:40Service
44:51First, Lawrence's 88 mousse per hour
44:55Strawberry posset and popping candy and Szechuan pepper crumb
44:59The popping candy makes it sound like you're crackling through the space-time continuum
45:04I think maybe the chef needs a bit more time
45:06The posset, just not quite set enough
45:08Which is a bit of a shame because the flavour I love
45:10Like it's really punchy, it's really zingy
45:12It really attacks the mouth, it's exciting
45:14I love the flavours of it
45:16The almond and the Szechuan pepper crumb
45:18I didn't really taste much of the Sichuan
45:20I was looking for the Sichuan pepper
45:21I didn't get much of it
45:22Did you?
45:22I think I could take it
45:23Yeah, it was nice
45:25Next, to be hunted with the meringue fennel and lime curd
45:29And milk and honey sorbet
45:32I like the fact that it's not too sweet
45:34The lime and the fennel
45:36There's a nice mixture of textures
45:37I think it's lovely
45:38I think all the different tones of white in it as well
45:41It makes it quite dramatic
45:42You've got a right face on, mate
45:45It's not for me
45:46It's a bit bitter, a bit and seedy
45:49I've been taken to Alaska being chased by wolves, I like it
45:53So we've got to hold up the one that you like the best
45:55I mean, I think that's clear from me
46:00All right, Kristen, you are up first with dessert
46:05Kristen's finishing her coconut and lime jelly veil
46:08Consistency's right, just need to try and level this out
46:12It's the best we're going to get for now
46:16She blow torches out the bubbles and sprays it with glitter
46:20Our first dessert is called Behind the Veil
46:23Coconut jelly veil financier
46:25Black sesame brittle sour cherry gel
46:28Woodruff mousse, compressed cherries and milk chocolate cremeaux
46:32Inspired by The Devil's Doorway
46:35From Northern Irish director Ashlyn Clarke
46:39She's depicting the film's story of Ireland's Magdalene laundries
46:44With dark flavours hidden beneath her pure white veil
46:47At the centre will be a financier cake
46:50Put the vanilla bean in the barbecue
46:53So it just becomes ash
46:54We're going to just put it into the flour
46:57We're going to fold this in slowly
46:59There's no, like, raisin agents or anything in it
47:01And then we slowly pour in our burnt butter
47:06Now this was your high-scoring dish of the week
47:09You scored an eight for this dish
47:10Sally
47:10Just wanted more because it was delicious
47:12And it was a little bit dainty
47:14Thank you
47:14Come on now, girl
47:17I need to make my mousse now
47:19The Woodruff flavour didn't come through in the week
47:22So she's mixing in more along with the cherry puree
47:26Add in a little at a time
47:30Alisa, there seems to have been a bit of a TV film boom in Northern Ireland
47:33Belfast had a big shipbuilding industry built the Titanic there
47:36But some of those spaces have been repurposed as massive sound stages
47:41The sound stage is where you can build a set?
47:44Well, you can build a set, yeah
47:45So there's great investment in filmmaking, both indigenous and also bringing in really big productions like Game of Thrones
47:52You know, incredible crews in Northern Ireland as well
47:55Bigger portions of the financier are first
47:58You have five minutes to the pass, chef
48:01What?
48:02This is the cremo
48:06Oh, those taste nice
48:08New whisky-compressed cherries, cherry gel
48:12Then she checks her Woodruff mousse
48:14Yeah, that's it
48:18Finally, sesame seed brittle
48:20Oh, so what's happened to your veil? That's kind of fancy
48:23I've just added golden flowers
48:28Oh, no
48:31Every single one keeps breaking
48:34I feel like the veil is opaque
48:40It's a slightly different finish
48:41Oh
48:43Okay
48:44All right, you ready?
48:45Good to go, yeah
48:48Service, please
48:50Just disappointed about the veil, but...
48:52Why?
48:53I patched it up
49:12It's quite weird
49:13There's nice bits in there
49:15But it feels like I'm eating a big jelly donut, really
49:18There's a real strangeness to it visually
49:21And I quite like that
49:22Sort of suits the theme
49:24What would you expect from the Woodruff flavour?
49:26I'm not sure
49:26A little bit more of a kind of like a...
49:29Hedgerow herbiness
49:30Oh
49:30The coconut gel that sits on the top
49:32Actually on its own
49:33It's a very subtle coconut flavour
49:35That would work really nicely with cherry and chocolate
49:38But...
49:39But the other powerful flavours kind of
49:42It means it gets lost
49:43I love getting the bit of sesame twill with the chocolate
49:45I thought it was really
49:46That kind of nutty
49:48Sesame flavour
49:49I really like that
49:50It's my favourite bit
49:50Hmm
49:51I don't think it tastes bad either
49:52I think it's just texturally
49:53It's a bit weird
49:54It's a bit...
49:56Gloopy
49:57What?
49:57No, I'm not gonna say gloopy
49:58That's your word
50:00It just doesn't quite sit
50:02You know, if this chef could pull
50:03All of those flavours connected a little bit more
50:06They might end up with something that's really, really tasty
50:09At the minute, it's kind of like a version of Black Forest Gato
50:12With other things that are just on the side that don't quite work
50:19Lawrence's dessert is the final dish of the day
50:21In the week, his mousse split and he got his lowest score of six
50:25Mousse is looking pretty good
50:27So the next dish is food vibrations
50:30Dark chocolate and tofu mousse
50:34Pistachio firtin
50:35Dark chocolate mirror glaze
50:36Damsin jam
50:37Burnt honey
50:38And miso ice cream
50:39Celebrating the film Good Vibrations
50:42Directed by Northern Irish directors Lisa Barrister-Sah and Glen Leyburn
50:45This film is about Terry Hewley, a DJ who opened a record shop in the 1970s in Belfast
50:50In the midst of the Troubles and inspired an underground punk scene
50:54That's you again
50:55It's me again
50:56Wow, this is incredible
50:59He creates the white chocolate and pistachio firtin base for his layered entremet cake
51:07What changes have you made?
51:09I changed the body of the entremont to...
51:12It's going to be a tofu and honey and dark chocolate mousse
51:16Oh
51:16I'm going to jazz up the leather jacket a little bit differently
51:19So I'm going to put little silver pearls
51:21And some little spiky crispy yoghurts on it
51:23Lovely, are they spraying cans still?
51:25Yeah, yeah, I want them to really really punk up their dessert
51:28Oh
51:29Hot cream, milk and sugar is added to honey and miso for the ice cream
51:35Two sip, man, two sip, la la la la la la
51:41Rams and jam is added to the new tofu and chocolate mousse, followed by a foyatine base
51:47It's just a waiting game now
51:49Okay
51:51All right
52:17Another one
52:18Oh, and another one
52:19Oh my gosh
52:19That sound is going to want me in my dreams tonight
52:28Shhh
52:28Wow, look at that glaze
52:30Very dramatic
52:33Sally said she wanted it
52:34Sally said she wanted it more punk
52:35It looks like the more punk she's getting
52:42It's having a nightmare with that glaze just sticking
52:46I'm going to show you the spots where these are all so that you know where to fix your game
52:50Yeah, wait
52:52Do you want to grab the ice cream out of the blast freezer for me, Chef?
52:57One more minute, Chef
52:58Oui
53:00I'll be the Rocher Queen now
53:01The Rocher Queen
53:07All right, service please
53:08All right
53:11Well done
53:12Well done
53:13Well done, Chef
53:13Cheers, cheers
53:14Guys
53:15Guys
53:23This is incredible
53:24Greens?
53:25Greens for the Irish, thank you
53:28Worst tag ever
53:31I tried to do a shamrock but you can't really see it
53:33Yeah
53:33Quick, before the police come
53:38This is fun, actually
53:48There's a line in the film, good vibrations
53:50Isn't a label, isn't a record shop
53:52It's a way of life
53:53But now it's a dessert as well
53:54I think that's very satisfying
53:56Does it tick the boxes for you, Lisa?
53:57I think the ice cream is amazing
53:59I think this is a really clever idea
54:00With the black and the silver balls
54:03But I love the presentation
54:04I think it looks like a studded jacket that you'd wear
54:06Yeah
54:06I love the dams and jelly
54:08It's very, very rich
54:10For me, a bit too rich
54:12It's a lot to get through
54:13You're looking at me like
54:15What's he going to say?
54:15I like it
54:16I like it
54:16I love the dams and jam
54:17Really gooey and gloopy and sticky and delicious
54:19I think you're right
54:20It is quite heavy
54:21It is a bit rough around the edges
54:23But so is everything it's trying to represent
54:25Yeah
54:26You're going to be the fun police, aren't you?
54:27I can feel it
54:28I actually absolutely love this
54:30Because it was great
54:30And I really like the textures of the dessert
54:32I love it
54:32It's almost like chewy in a way
54:33Like I really like that
54:34I just think that all the flavours kind of merge together
54:37I don't get enough pistachio coming through
54:39I just think it's maybe a little bit too heavy
54:41And a little bit too rich
54:43Decadent
54:44It's a good way to end the day
54:49It was a fight to the finish
54:51Yeah, yeah, yeah
54:52We definitely both cooked our hearts out
54:53Yeah
54:53I really don't think there's much in it
55:07Welcome to the judges' chamber, chefs
55:10How are you feeling?
55:14You could taste some of the tension in the dishes
55:16As they were coming through
55:17But there was real good fun connections to the brief
55:21Who cooked the offering?
55:22Because that was you
55:23I mean, you used pork cheeks as the main element of it
55:27It was a proper statement piece
55:28So well done, chef
55:29Thank you so much
55:30And Lawrence, that must mean that you cooked murder most foul
55:33Mm-hmm
55:34I really enjoyed the subtle spicing going through the leg
55:37And we had a lot of fun with the presentation
55:39And it was a vast improvement on Phil's moustache
55:42Thank you
55:43Yeah, give me something to aspire for
55:45Yeah
55:46OK, guys, we're not going to make you wait any longer
55:48Andy has the result
55:50So, the winner for Northern Ireland
55:52And going through to cook at finals
55:57With only three points in it
56:02Is...
56:07Lawrence
56:08Well done, chef
56:13Surprised?
56:14Yeah
56:15I was worried from the start
56:16You smashed it out today
56:18Well done, Lawrence
56:19That food vibrations dish I thought was great fun
56:22I thought there was real sort of punk boldness in the way you put together those flavours
56:26Can I ask who cooked the steeped love dish?
56:30I really felt just this real sense of comfort and warmth that really summed up the spirit of the film
56:36Thank you so much
56:37Kristen, I love that dish as well, I give it an eight
56:40I just think, you know, the future is bright for food culture in Northern Ireland
56:44Thank you so much
56:56It's a massive achievement to get to represent your nation
56:59To get to do the thing that you love doing
57:01And then to win the region
57:02Just really...
57:03Yeah, really, really happy
57:05Yeah
57:05I am definitely rooting for Lawrence to take a dish to the banquet
57:09He deserves it
57:11He cooked his heart and soul out today
57:13Hey mum
57:14It's a good fun call this time
57:16And I won
57:18Yeah
57:20I'm so, so happy for you
57:22Yeah
57:23Yeah, thanks for all the help, mum
57:25Yeah
57:26Both of these chefs really listened to the advice from their veterans
57:31I love when chefs show that kind of spirit
57:34Yeah
57:34And how you get back up and get back in there and keep cooking
57:38And really try and reach your goal when it's hard
57:40Today I've been super impressed by the connection to the brief
57:43It was some great cooking, wonderful robust flavours
57:47Maybe just about the right chef just got through
57:51Lawrence won the starter quite decisively
57:54Yeah
57:54And Kristen won the fish
57:56And then it was very, very tight on the main course
57:57I think Kristen just did it by just one point
58:00And then to finish the day with that kind of like spray painting your own pudding
58:03Lawrence just pulled it through really with his skillset
58:06And actually his connection to the brief, that storytelling was very, very strong
58:10Look forward to seeing them again in finals week
58:12Woo
58:13Woohoo
58:14Chef
58:15Congratulations
58:16Thank you so much
58:17Thank you so much
58:18You do perfect
58:18Happy cheers
58:20Happy cheers
58:20Definitely
58:21Yeah, I'll take a full one
58:22Cheers
58:24Go get it for Northern Ireland
58:25You've got this
58:26Cheers chef
58:27Do us proud, okay?
58:28Oui
58:29Cheers
58:29Cheers
58:30Cheers
58:30Cheers
58:31Cheers
58:32Cheers
58:32Cheers
58:32Cheers
58:32Cheers
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