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00:02hold the popcorn this week it's talented chefs from Northern Ireland creating dishes worthy of
00:08the red carpet you okay this year using movies as their inspiration the UK's finest chefs are
00:21competing over six courses for the ultimate accolade cooking at a star-studded banquet
00:27at Liverpool's St George's Hall they'll need blockbuster dishes to impress their mentors
00:34veterans of the competition both trusted old hands and new faces who will eliminate the lowest scoring
00:41chefs each day until the final two face our exacting cast of judges it's interesting just
00:49perfect that's delicious yeah who will add their name to the glittering list of great British menu
00:55winners I'm just a girl standing in front of George asking to love my food
01:13this week the top chefs from Northern Ireland are competing to win a place at our finals with dishes
01:19celebrating hit movies from their nation I'm looking forward to some epic scene stealers
01:26Callum Irwin from Ballyclare is first to step up to the plate just 27 he runs his own private dining
01:33business it means a lot to me to represent Northern Ireland also being the youngest ever competitor from
01:40the nation a bit of a pinch me moment Christine's originally from South Africa but Northern Ireland is
01:46now her home came on a plane and never looked back nice to meet you I'm calm Kristen nice to
01:51meet you
01:52she's head chef at Le Sur at Finnlock in County Fermanagh I ran one of the only all-female kitchens
01:59in
01:59Northern Ireland so the pressure he's on to win a bit nervous yeah it's getting real after working around the
02:07world Marion has moved with her family to Belfast where she runs a French bistro and teaches in a
02:13cookery school lovely to meet you I'm focused full of energy and I'm prepared I need a man now the
02:24final
02:24chef is Lawrence from Ballymena he heads up a supper club specializing in fish how are you you were here
02:32last year yeah yeah it was this is the first time for everyone else last year illness forced him to
02:37leave after pre-dessert I'm tremendously proud to represent Northern Ireland again this year I think
02:42it's about time the Northern Ireland got a dish at the banquet again I would agree yeah chefs welcome
02:49to great British menu how you feeling good you're all here because we've invited you because you're some
02:54of the best chefs in Northern Ireland of course now we will start as we always do with the canopy
03:01be
03:01elegant be wonderful and let's get this in the can shall we yeah yeah I'll see you in a minute
03:08chef
03:09thanks their dishes will be scored by a veteran chef who's a past winner of the competition their
03:17rankings in the canopy will be used to decide any tie break later literally just sliced my finger for this
03:23action grab a glove please bandaged up and back in play Lawrence is making a wild garlic taco filled
03:31with dry aged sea cream just making a little delimotion I've cooked down milk and I've added in a bag
03:42of
03:42crisps so that is like a potato dough it's something that my mom has made since I was a kid
03:47Christine's
03:48unique ingredient is flavoring a cheese and onion donut and Catalan cream smells like a bag of crisps
03:55and that's the point Callum's gone for a classical beef tartare tart with horseradish emulsion and
04:03truffled egg yolk it's important with the tartare to keep it very fresh so I'm just giving it this first
04:08slice back into the freezer keep it cool Marion's making shoe pastry gougere with a chestnut and whiskey
04:18filling I forgot to try it just a bit more salt Christine's using more crisps in her cheese and onion
04:28Catalan and Catalan that's split Christian you okay the Catalan split I just got some double cream to just emulsify
04:41it back again and again let's breathe take on we'll be fine I've come to talk to you about your
04:47veteran and who that might be
04:50Hattar Islam Sally Abbey Jean Delport Spencer Metzger Spencer intimidates me I love Sally I love also Jean Delport do
04:59you think it would be useful to have chefs who just come through the competition like that yeah because they're
05:03quite fresh to the kitchen some of the older chefs so it's been a while since they've been on so
05:08like
05:10Hattar Islam he's a little bit hard on some of the chefs so that'll be a good like test I
05:16think anyone would put the fear of God into me that walks through there right now
05:18Think about them as your friend and also your very very very very critical parent
05:27Judging the competition today are two chefs who won only last year all through their finals they were neck and
05:35neck with near perfect scores both getting dishes to the banquet
05:38You have one and a half minutes
05:41Now they're a double act again
05:43I need two of each
05:45On the pass
05:47All right chefs
05:51It's Sally Abbey and Jean Delport
05:56Chefs
05:57Oh my god
05:59Hi chefs
06:00Hello
06:03So do you want to tell us what we've got?
06:05Yes
06:05You have a gougere filled with chestnut cream with some Irish whiskey
06:11Oh and you have some blue cheese as well
06:16Cool so what have you made for us?
06:17Wild Cornish sea bream that's been dry edged for five days with some fermented wild garlic capers
06:22There's a little Della motion on top and it's in a wild garlic taco shell
06:27A cheese and onion donut stuffed with a cherry jowl and on top you have a cheese and onion catalan
06:32with some crispy potato skins
06:36We've got a classical beef tartare free direct tart at the base we've got a horseradish emulsion truffled egg yolk
06:42around the side and then a fresh truffle on the top
06:46Sally you're going to be judging the starter course and Jean you are going to be looking at the fish
06:52I really want to see that you've put a lot of thought about how you're connecting that dish to the
06:58movie and to the brief
06:59I want no stone unturned
07:01I want flavour and I want to see you guys on the plate
07:03Thank you very much
07:05Thank you
07:05Thank you
07:08You see the stare?
07:09Yeah yeah
07:09I was like ooh
07:11I feel like they're going to be like good cop ed cop
07:13They've just went through this experience last year
07:16They're going to know what it takes to get to the banquet
07:19I'd like you to rank each one for me in terms of your least favourite to your favourite
07:24Last place we're going to put Marion
07:26The chestnut was a bit too claggy and it was too big a bite for one go
07:32Really good showcase of Northern Irish ingredients there
07:36I hate whiskey
07:39No, very nice though
07:40Great balance
07:41In third it's going to be Callum with his beef tartare
07:44I think the textures were nice but the tartare itself was a little bit under seasoned
07:47I would have liked something to blow me away a bit more first up
07:50Nice strong flavours
07:52Comchi
07:52Yeah yeah nice
07:53Second place is going to be Kristen
07:55The cheese and onion was a great flavour combination
07:58Really just sung on your mouth I think it was really really good
08:01Your acidity is lovely in here
08:02Thank you so much
08:03Nice
08:03And so that means in first place
08:05It's got to be Lawrence
08:06Bright, vibrant, acidic
08:08It also got a really nice crunch from that taco shell
08:11Perfect sizing
08:12Got so much flavour in such a small little bite
08:15Nice
08:17Very fresh full of flavours
08:19Do you think we're in for a good week's eating from these chefs?
08:23It's a positive start
08:23I'm really looking forward to eating some good food this week
08:26He sounds like he's going to be a bit tough
08:31Good luck guys
08:33Let's get cracking
08:34Yeah
08:35The starter is the first scored course and must be plant-based
08:38And celebrate filmmaking linked to Northern Ireland
08:42I got my starter to the banquet
08:44So I know what it takes
08:46I want to see emotion on the plate
08:48I want to see bags of flavour
08:49And I want to see flair
08:52Marion was allowed to start her bread earlier
08:54To give it time to prove
08:56My dish is beware of the roses
08:59The inspiration is the movie
09:01The School for Good and for Evil
09:03It's all been filmed in Belfast
09:05There's this scene in the movie
09:06When she enters the blue forest
09:08And the flowers are in the bushes
09:10And they try to bite you
09:12So I'm going to do a beetroot rose
09:14And then I'll have some forest floor
09:16And I'll have some salsify
09:18I will deep fry that to create the thorn of the roses
09:21And what's going with the beetroots?
09:24I'll have a vegan brioche
09:25And I'll have a smoked celeriac and apple butter
09:28You had me at butter
09:29You had me at butter
09:35The inspiration for my dish
09:37Is Mark Cousins' anthology documentary
09:40The Story of Film and Odyssey
09:41He's from Belfast
09:43And my dish is called a gastronomic odyssey
09:46Okay
09:46So I'm doing a black and white ravioli
09:49Wow
09:49So it'll mimic the film reel
09:50Wow
09:52It's going to be stuffed with a vegan cheese
09:54Almost like a
09:54I can't believe it's not ricotta
09:57But then I've got a courgette flour sauce
09:59That I'm going to split with the roasted tomato oil
10:01Usually you wouldn't make a ravioli
10:04Without putting an egg into it
10:05It's quite sticky
10:06It's quite hard to work with
10:07But I feel like someone would eat this
10:08And not recognise it as vegan pasta
10:12Kristen's dish is rooted to the ground and the sea
10:15To evoke the true story of a wailing sailor
10:18Helped by his wife to overcome the trauma of a shipwreck
10:24So the title of the dish is called Root and Tide
10:27The inspiration is Northern Irish actress Michelle Fairley
10:30And she plays the wife in the film called In the Heart of the Sea
10:34So this dish is an explanation of the trauma
10:36And the ending of where they need to be
10:39Is like rooted to the ground and rooted to reality
10:41Right
10:41Right
10:42Perky
10:45I'll be making a beetroot tartare
10:46Beetroot is like strong earthly flavours
10:48So I'm making a dashi to add that little bit of ocean taste to it
10:52And then a golden beetroot macadamia butter
10:54Nice
10:55What's happening with these jalapenos?
10:56Those are going to be going into the macadamia peanut pesto
11:00And it'll be covered by a charcoal sesame crumb
11:03And then a baby glazed beetroot on top
11:05To make it look like it's rooted in the ground
11:12The inspiration behind this dish is Dungeons and Dragons
11:16Honour Among Thieves
11:17Which was all shot in Northern Ireland
11:19The dish is then called Enter the Dungeon
11:21The hope is to represent literally a dungeon in a treasure chest
11:25And then you're digging through the treasure
11:27To seek the key of reawakening
11:28I see a big pile of Jerusalem artichokes
11:30I've got a nice clean white Jerusalem artichoke puree
11:33I have some crisps which I'm going to dye with beetroot powder
11:37Spinach powder and gold spray to represent the jewels
11:40And then finally we've got some braised artichokes
11:43And all of these lovely fresh herbs
11:45What's happening with these?
11:46I am making a nice clean dill emulsion
11:49What's the biggest worry?
11:50Probably that it's not too simple
11:52And that I'm not pushing the boundary enough
11:54Lawrence, simplicity in this dish
11:56But simplicity can be the key and I'm a massive nerd Andy
11:59So I love the brief as well
12:02Best of luck everybody
12:04Thank you
12:11Lawrence is making a fragrant herb infused broth
12:14This is a vegetable nage
12:16And that is going to be the base of my courgette sauce
12:20Lawrence's dish, the gastronomic odyssey
12:22I'm just a bit concerned that all of the other things in that sauce
12:27Will overpower the courgette flour
12:29Just got to keep you on your toes
12:32We are going to be making a toasted dashi
12:34So I'm going to toast the combo now on the barbecue
12:38Christine's dish, root and tied
12:40Got the tartare, the butter, the pesto
12:43They're all kind of saucy, aren't they?
12:45Yeah
12:45What's in there that's the star of the show?
12:48That just needs to summon out
12:50We have the braised candied artichokes
12:52Just giving them a wee blanche
12:54To make sure the skin isn't too tough
12:56You can make a Jerusalem artichoke puree
12:58You can roast some Jerusalem artichokes
13:00But I don't think there's anything on this dish
13:03That I'm just like
13:03Oh my god I can't wait to eat that
13:07Marion has coloured her brioche red
13:09To resemble the knotted handkerchiefs
13:11Featured in the film
13:12The School for Good and Evil
13:14Beetroot and brioche for me
13:16Is not a match made in heaven
13:18So I really hope that she's thought about
13:20All the layers of flavour
13:22Second proof
13:23She's also making a crumb
13:25I have some black olives
13:27Some panko bread as well
13:28I'll put some thyme
13:29So I can have a nice crispy black flour
13:33For the forest
13:35Voilà
13:38Back home in Belfast
13:40Marion is head chef at The Dark Horse
13:42As well as hosting a podcast
13:44And teaching at the city's cookery school
13:49Growing up
13:50My grandmother in Normandy
13:51Has a hotel restaurant
13:53So her kitchen was my playground
13:57Then I started to work in restaurants
13:58Then we moved to Washington DC
14:01I was a private chef
14:02And then we arrived here
14:04With my family in Belfast
14:05Here in The Dark Horse
14:07It's always about the taste
14:09With good food
14:10Simple food
14:11And yeah
14:12That's us
14:14Belfast is such a vibrant city
14:17People are lovely
14:19It's home now
14:20So very proud to represent Northern Ireland
14:23Service please
14:29Now I'm working on my beetroot roses
14:31The beetroot have been cooked and cooled
14:34In beetroot juice, cumin and mace
14:37And then I will build them
14:39With the blackcurrant pickle juice
14:41That I'm making right now
14:44Kristin has charred peppers
14:46And jalapeno chilis
14:48We put it in cling film individually
14:50So it steams faster
14:52The skin comes off quicker
14:55She's also steaming beetroot for her tartare
14:58A little bit longer
15:00She blends the green pepper and jalapeno
15:03With coriander, parsley, macadamia nuts
15:06And peanuts for a pesto
15:08And I'm just covering the artichokes
15:10With the almond milk
15:11And that just keeps all the heat in there
15:14Cooks everything evenly
15:15The maco ravioli
15:17Every recipe would contain egg in it
15:19So this is something that I've just had to
15:21Kind of figure out myself
15:24No one's like really stressing
15:25No one's like really stressing
15:27That he is
15:28Yeah
15:31I like to have some uneven petals
15:34At the end
15:36They look like roses
15:38Mission accomplished
15:39Make a black do
15:40And still have a white apron
15:43He's also developed his own vegan cheese
15:46A lot of trial and error
15:47To try to get it to a nice consistency
15:49The cashews give a nice bit of fat into it
15:52Dehydrated dashi powder
15:53And some nutritional yeast
15:55So that gives it the nice
15:57Funky, cheesy flavour
16:01Originally from Ballymina
16:02Lawrence trained as a chef in Belfast
16:04Before working around the world
16:06Just a few months ago
16:07He started a residency in London
16:10By day this is a work in fishmongers
16:12And then by night
16:13We just like jazz it up a little bit
16:15And turn it into like a nice dining room
16:19I had a different entry into the industry
16:22I actually studied film studies
16:23For four years at university
16:25I'm really excited to put these two loves of mine together
16:30So it feels great again to get the chance to represent Northern Ireland
16:33I've been practicing my dishes like nonstop
16:36I want to get to the judges
16:38And it sort of feels like there's a little bit of unfinished business
16:48Layers of the pasta dough are rolled together
16:51Laminated in it gives it that extra strength and that extra like elasticity
16:56That you're going to be missing from like an egg dough
16:58So it takes about twice as long
17:05They're chestnuts
17:06I'm going to take them up in a bit of vegan butter
17:07Finish it with a touch of sage
17:11Puree is coming up nice
17:12Braised order chokes are on
17:13They will take a while
17:15They were a love
17:16Have you got something I can try?
17:18Yeah
17:18I'll let you try the maple and sherry vinegar gastric
17:20So just equal quantities of maple and sherry
17:23Maybe slightly behind
17:24But we need a push
17:25And hopefully we can get to the level that you were at last year
17:27Fantastic
17:30They're all ready
17:32Kristen's beetroot tartare will be dressed with a vinaigrette
17:36It's like rice wine, vinegar, sesame oil
17:38Lime juice, sherry vinegar
17:39A lot of acidity in it
17:41And then just a red onion
17:43Looks good
17:44Looks like a milkshake
17:47So this is my dill and also we've got fresh dill
17:50Flatly parsley
17:54Like Marion, she's also made a black crumb
17:57I'm like adding the lime zest hot so that it can extract the oils
18:02This is boiling over
18:03I'm just going to take it off for you, okay?
18:04Thank you
18:08Film rails are going really well
18:09It needs to remain like a little bit sticky
18:11So I can laminate the black onto the white
18:15Marion's made a smoked apple and celeriac butter
18:17For her dish steamed around the forest roses in her film
18:22Hi Marion
18:22Have you got anything that I can try?
18:24I had a little bit of the forest floor
18:26So it's a bit salty
18:27Because I want this to cut with the earthiness on the beetroots
18:30First stop this morning
18:31I know, oh my goodness, it's just like right in
18:34The crumb is hopefully a good indicator of nice flavours
18:38I was a little bit worried about the brioche
18:40They'd look a little bit dry from the outside
18:42I'm so nervous now
18:44Kristin's tartare is smoked
18:47Callum turns his artichoke crisps into treasure chest jewels
18:50For his Dungeons and Dragons themed dish
18:53And then we'll have a little bit of gold
18:55Because what dungeon doesn't have gold
18:57And it's...
18:58Laurence adds chardonnay vinegar
19:00And his seaweed nage to the courgette flowers for his sauce
19:06Marion begins plating with the forest floor crumb
19:10Then I'll finish with some raspberry vinegar
19:13It will cut through the earthiness
19:18So I'm just going to put some Salsifila thorn all around the plate
19:23Marion, you have five minutes
19:25Very good, thank you
19:27Are you going to be on time, chef?
19:28Yeah, I think I'll be
19:30I'll put just a little canal of butter here
19:33Yep
19:35You want the gap for the butter here, correct?
19:37Yes, that's perfect
19:38Looks great, please
19:41Okay, Marion, you've got one minute to do on the pass, please
19:44Very good
19:46All right
19:51There we go
19:52It's called Beware of the Roses
19:54And the inspiration is The Schools for Good and Evil
19:57Amazing, let's go
19:58Let's go
19:59Good luck
20:00Good luck, chef
20:01Thanks
20:02I was worried about the idea of the rose
20:04But actually, it looks kind of sharp
20:14Get stuck in
20:15Yes
20:18I like the texture
20:19It's not too soft
20:20And do you think you've really packed that punch of flavour into those beetries?
20:24I think I'll add more cumin, more maize
20:26Just to have a little bit more flavour
20:30Brioche is very, very good
20:31The brioche itself, like, it needed, like, a touch more salt
20:36And this bright pink brioche, is that the texture you were after?
20:39It was the texture I was looking for
20:41And do you think the dish comes together as a whole?
20:43Yeah, I think the smoked butter helps to have this link between all the elements
20:50Butter's a bit like hummus
20:51Mmm
20:51It's really rough and chunky
20:53You know, like a ramalad
20:54It does seem like there's missing, like, a real punchy sauce to sort of bring it all together
20:58So what would you score yourself?
21:00A seven
21:00I think the beetroot can have a bit more flavour
21:04I would say a six
21:05Six?
21:06Yeah, I think a six is on the board
21:12Could someone just keep stirring this courgette sauce for me?
21:15Thank you very much
21:16Lawrence, you've got five minutes to the pass
21:18Give me, like, three lovely pieces of dulse in there
21:22His dulse has been harvested from Northern Ireland's north coast
21:26Legend
21:27There's a lot of heavy flaging going on
21:29Intense energy
21:31The little basil there on top of the courgettes
21:33Lawrence, just use those minutes to make sure it's really, really how you want it
21:38If you don't mind, I'm just going to try to do this a little bit on my own
21:42We're feeling a bit crowded here
21:44Don't worry
21:44Thank you, guys
21:46It's finished with microalliums, cucumber flowers and purple basil
21:51Work on the back of colours
21:55Okay
21:55The courgette sauce is split with roasted tomato oil
22:02So basically what we've got in front of us is a visual representation of, like, the start of film history
22:07With an old film reel
22:09And then we're bringing it to life in the modern day with a modern lens
22:11So the title of my dish is a gastronomic odyssey
22:14Fantastic
22:15Thank you, chef
22:18Ooh
22:18Good luck
22:30I think the link is amazing visually, very, very good
22:35Is that the texture that you were going for with the pasta?
22:38I quite like a pasta when it is, like, toothsome and al dente
22:43Where he's used the charcoal in the pasta is quite tough
22:45The rest of it is quite tender, actually
22:47He accomplished something really impressive with the cheese
22:51So that cheese filling, have you got the flavours that you wanted?
22:54Yeah, well, I can definitely taste the nutritional yeast and the little umami
22:58But I do have that nice funk going on in my mouth
23:01Just the sauce for me is a bit too much oil
23:04Are you getting courgette flour?
23:06I'm getting more tomato
23:07Me too
23:09And do you think you can really taste that courgette flour in the sauce?
23:12I think it's subtle
23:13So, Lawrence, what would you score yourself for this dish?
23:16I know there's two or three rooms for improvement, so I'd say it's a seven
23:19I might give it an eight
23:21I think that the charcoal, as you said, is hard to go through
23:24Strong it
23:25Yeah, I'll give it an eight
23:26I think it's a lovely dish
23:32Next, Kristen's tale of a sailor needing to be rooted to the earth and the sea
23:36To overcome a shipwreck
23:38She's made her steamed beetroot into a tartare
23:42Do you need help on anything?
23:44I'll call if I need help
23:45All right
23:45Yeah, I'll just need to make sure
23:47No!
23:48No!
23:49Oh my god
23:51All of my dressing just fell in here
23:54Oh, no
23:55I'm just going to like rinse it off a bit
23:57We'll be fine
23:58Kristen, you've got 11 minutes to the pass
23:59Perfect, thank you so much
24:02First, green pepper and jalapeno pesto
24:06I'm really intrigued to see this dish come up
24:08Because I have no idea what it looks like really
24:10The heart has no seasoning in it
24:12Like no dressing
24:16Golden beetroot and macadamia butter
24:19Sesame and charcoal crumb
24:21And finally the dashi glazed baby beets
24:30A misty morning
24:31Yes
24:32So this dish is called a root and tide
24:34And the inspiration comes from Michelle Fairley
24:37In the film In the Heart of the Sea
24:39Let's go
24:40Good luck, chef
24:52Even in the darkest seas
24:54We must hold on to the light we have
24:56That's nice
25:00So that beetroot
25:01Is that how you wanted it cooked?
25:03Yes, like it has a nice crunch to it
25:05So like the crunch of an apple
25:08I think the texture of both beetroots are quite similar
25:13And those three main components of the dish
25:16Do you think they come together in harmony?
25:18Yes, the creaminess of the butter
25:21And freshness of the beetroot
25:22With the spice of the pesto
25:23It works really well together
25:26I think the pesto
25:27But you want a bit more of that
25:29The dashi could have been used in more of a broth
25:32Rather than a glaze
25:33Callum, score it for me
25:34A six
25:35I think the overall nice flavours there
25:38But because it is such a small portion
25:40You can go like, you can go big on it
25:41So it's a six
25:42Yeah, same for me
25:43We'll do a six
25:44Thank you very much
25:45I'll score myself an eight
25:46Like the consistency of the soil
25:48I think it could have been a lot better
25:50And I think I would just maybe smoke the beetroots a bit longer
25:59Finally, it's Callum
26:00Just a little bit of vegan butter
26:02Some sherry in there
26:03And a touch of sugar
26:05He's plating in a treasure chest
26:07With a tablet at the bottom
26:09So what is that?
26:10Dill emulsion
26:12Artichoke puree
26:12Oh
26:14See the three scrolls?
26:15Yeah
26:15Can we just place them onto the pass, please?
26:18OK, artichoke's next
26:21Someone could pass me the chestnuts
26:23And the burn rosette
26:23That would be amazing
26:24There we go
26:26Cheers
26:27Cheers
26:29Sherry vinegar and maple gastrique
26:32Lawrence, would you mind grilling chestnuts all over it, please?
26:41All finished with nasturtium, bronze fennel, borage and mustard frill
26:45Callum, you've got ten minutes
26:47Yeah, I think I'm going to be a wee bit early
26:49You sure?
26:50Pretty good to go, I'm sure
26:51Yeah
26:51Well, you're already ready?
26:53Yeah
26:53Oh, probably early
26:55OK
26:56Yeah, well, sure
26:59Ten minutes is quite a lot
27:00Early
27:01Really early, yeah
27:02Actually, it was a very simple
27:04Well, maybe two or something
27:05I don't know
27:11Oh
27:13The name of my dish is Enter the Dungeon
27:15And it's inspired by the movie Dungeons and Dragons, Honour Among Thieves
27:21Thanks, guys
27:22All right
27:22Well done
27:22Good luck, sir
27:23Thanks, Andy
27:24See you
27:35Delve into the chest, uncover the tablet and re-waken a story of legend
27:40Lawrence, you think it is good?
27:41Yeah, it was the prettiest dungeon I've ever seen
27:44So the candied Jerusalem artichokes
27:47Yeah, I was quite happy with them
27:49I probably would have said the main artichoke would have needed like a touch more seasoning
27:53If it is all together, it works seasoning-wise, but on its own, it definitely needs a little
27:57Yeah
27:59And do you think the sage comes through in those chestnuts?
28:01It's sort of just more of a back note, could be a wee touch more
28:05I love the balance with the chestnuts and the artichoke, it works very well
28:12And that puree, do you think that's got enough flavour?
28:15For me, it was meant to be clean and white
28:16I think it achieves what I was trying to achieve on this dish, yeah
28:20There are some simple elements there, but he executed them all really, really well
28:23So what would you score this dish out of ten?
28:26I think it's a seven
28:27I think maybe, say, a fruit element could be nice in there
28:30I'd probably give Callum an eight for that
28:32I think I'd give him an eight to two
28:34Yeah, I'll go for it, eight
28:41An interesting starter course
28:43I hate to say it, but I'm a little disappointed
28:45Now, having said that, there were a couple of nice moments at the pass
28:49Callum did very well with his dungeon
28:51Yes, that came through very well
28:52And I think the film reel, for me, is inspired
28:54How was everything?
28:56Good, I think
28:57It's hard to tell
28:58You know, obviously, last year she got to the banquet
29:00So if there's a judge that's intimidating in terms of this course
29:03That's her
29:04I think it's definitely her
29:05Yeah
29:05If you're going to push yourself at any point in your career
29:09It's in this kitchen
29:19Chefs, we felt that some of the starters were lacking
29:21The excitement and cinematic glamour that we're looking for
29:25Marion, for your dish, beware of the roses
29:29The rose looked really sharp
29:32The beetroot did have really good texture
29:34But I didn't really get the spices coming through
29:38The brioche was lovely and soft
29:40But it lacked basic seasoning
29:43The crumb tasted really, really nice
29:45But I did think there was too much of it
29:47Overall, the dish was a bit too dry
29:50It really needed a sauce or something wet
29:52To bring the whole thing together
29:56Lawrence, for your dish, a gastronomic odyssey
29:59I think that this is a brilliant link to the brief
30:03The pasta was skillfully made
30:05But it was a little bit chewy
30:08The vegan filling was tasty
30:10I think it could have just done with a little grating of lemon zest
30:14And a bit of zinc
30:16On its own, the courgette flour sauce
30:18Actually had a really delicious flavour
30:20However, I think you did add way too much of the roasted tomato oil
30:24It kind of overwhelmed the sauce
30:27With some tweaks, I think it could score a lot higher
30:32Kristin, for your dish, root and tide
30:35The link to the brief, for me, was a bit too obscure
30:38And it was really small
30:40You cooked the beetroot for the tartare really well
30:42It had a nice bite
30:45The smoke came through
30:46However, I didn't really get the impact from the vinaigrette as much
30:51The best thing for me on this dish was the pesto
30:54I actually could have spread this on toast
30:57The glazed baby beetroot did feel a little bit like an afterthought on top of the dish
31:02The black soil brought some much-needed texture
31:05But it was lacking a bit of flavour
31:08Callum, for your dish, enter the dungeon
31:11I really love the treasure chest
31:12The smoke and the scroll
31:15I really like the sweetness of that candied Jerusalem artichoke
31:19The puree was also well-seasoned and nice and smooth
31:22The sage chestnuts, for me, just didn't bring enough to the plate
31:26This dish needed more to it, more of a star
31:29You could have even taken one of the Jerusalem artichokes and stuffed it
31:33So that it had more of a focal point
31:36So, chefs, to the scores
31:39Callum
31:42I'm giving you
31:45A six
31:47We need you to turn up the energy, so excitement to the plate
31:52Lawrence
31:54I'm scoring you
31:57A seven
31:59Get that sauce right
32:01I really think you could score quite highly
32:04Kristen
32:06I'm scoring you
32:09A five
32:11I like the story you were trying to tell
32:13Unfortunately, it didn't really take shape
32:17Marion
32:19I'm scoring you
32:23A five
32:25Everything was just way too dry on the palate
32:27It is crying out for a sauce, that dish
32:30Next up, chefs, it's the fish course
32:32Precision, focus, good energy, yes?
32:35Yes
32:36All right, we'll see you soon
32:37Thank you
32:37Thank you
32:40That was brutal
32:41It was kind of, yeah
32:43I mean, I was just happy that she said she liked my pasta
32:45I was like, yay!
32:52I'm not going to lie, a bit disappointed
32:54But I'll just go and fight for it
32:56Oh, just a bit, like
33:00Just need to make sure the next round is perfect
33:03Focus, big room
33:07John is judging fish
33:08And the lowest scorer after this round will be out
33:12It's intimidating, I'll be honest
33:13He won fish on me last year at a banquet
33:16He's an exceptional chef
33:18I know what it takes to get a perfect dish across the line
33:21I want to see them really push themselves forward
33:23And make that fish sing
33:25Callum's developing flavour for his dish with a mussel stock
33:29I'm just going to add some garlic, bailey, peppercorns for a bit of fragrance
33:34The title is The Mussel Picker
33:36The inspiration is a short film created in North Ireland called The Shore
33:39Won an Oscar
33:40The main character in the film is a guy called Paddy
33:43So he collects mussels along the Antrim coastline using a little bucket
33:46I've got multiple mussel elements today
33:49We've got...
33:50Multiple mussel elements, that's hard to say, isn't it?
33:53It's coming to us today
33:54It's kind of difficult
33:54We have pickled mussels
33:56And then we've got a beautiful mussel falute
33:58Very classical
33:59Paired with an amazing piece of halibut behind me here
34:02What are you most worried about on here?
34:04My cuisson and my fish
34:05And when I'm pickling my samphire mussels
34:07It's imperative to actually cool it down
34:09Otherwise the mussels become a wee bit gummy, a wee bit chewy
34:11It's quite a naked dish again
34:13So make sure you get all your detail right
34:15Yeah, cool
34:15Good luck
34:16Enjoy
34:19Christen's taken inspiration from the tea drinking scenes
34:22In the drama about terminal illness, Ordinary Love
34:25By Northern Irish director, Lisa Barra Dessar
34:29The title of the dish is called Steeped Love
34:32I'd like how you'd steep a cup of tea
34:33Oh, like a tea bag
34:34A tea bag, yes
34:34The pain and trauma you go through
34:36Is going to be the monkfish
34:37Everything that's on it is charred, barbecued
34:40And then it's served with a pot of roasted chicken and lemon voluta
34:44Which is the care and love
34:45And it's going with a sugar pot
34:48And in the sugar pot you'll have a chicken fat roasted potato crumb
34:51You're playing to my heartstrings
34:53I love the open fire cooking
34:55Yes, yes
34:57It's a lot of pressure
34:58All right, chef
34:59Thank you so much
34:59Good luck
35:00So I'm starting with the champ bread here
35:02So now I'll cover this and we'll have our second proof
35:06The title is Elegance and Control
35:09And the inspiration is the movie Fifty Shades of Grey
35:12Oh, it is
35:12Mainly the actor Jamie Dornan
35:14Oh, yeah
35:15Gorgeous Jamie Dornan
35:16Yeah
35:17So basically Jamie Dornan said that his favourite Irish dish was the champ and the bacon
35:22So I have a lovely champ bread, bacon butter as well
35:25My fish, so I'm using haddock
35:27So haddock, tradition of cooks quite quickly
35:29I know, I will wait until the last minute
35:31So I'm doing a fish chowder, which is very traditional Irish food
35:34But I'm using champagne, so just to bring like a little bit of French touch in it
35:38What's the biggest worry?
35:39Oh, that's cooking the fish and have enough flavours everywhere
35:42Especially after the starter
35:44All right, chef, we wish you lots of love
35:45Thank you very much
35:46You're going to be fine, my love
35:47I know what Jamie Dornan's favourite Irish dish is
35:52Because my boss's wife knows his sister
35:57Lawrence is making a squash puree to help celebrate the costume design industry
36:02Which grew out of Belfast's history as the world's linen capital
36:07The title of my dish is Under the Seam
36:10Under the Seam
36:11Under the Seam
36:12Okay
36:13I'm using every single part of the scallop
36:15So this is the base of my scallop skirt velouté
36:17I've smoked and dehydrated the roe
36:20I've got some wild Cornish place
36:22Oh yeah
36:23That's been dry-edged for five days
36:24And then that's going to be stuffed with the scallop mousse
36:27I'm also sewing a dress out of fermented kohlrabi
36:30What?
36:30And then you and you are going to take apart the dress
36:34And finish dressing the plate
36:36I can't wait to see it
36:41So I'm starting with the monkfish
36:43So I'm just going to cut it off the bone
36:45All right, we can go in with the mussels
36:47Add some dry white wine
36:49A pot of water
36:51Callum's dish, the mussel picker
36:53As a warrior, I think he hasn't got a lot to hide behind
36:55There's fish in the sauce
36:56Right, that's it
36:57And this is a great British menu
36:58We want, wow
37:01Like two of the other chefs
37:02He's creating a velouté
37:04A white sauce
37:05Mussel stock
37:06Fish stock
37:07And then finish it with a wee splash of vodka
37:09It's a little nod to Paddy
37:11In the movie
37:12Kristin is using a chicken stock
37:15Like a Sandero's kind of a concept
37:17In a velouté
37:18Whilst Lawrence is using scallop skirts
37:21Nice mussel
37:22It allows the scallop to open and close its shell
37:24It's actually got tons and tons of flavour
37:26It will go with his mousse stuffed place
37:30Lawrence's dish under the seam
37:32Scallop mousses can be really hit and miss
37:34I think he's got to get that really elegant
37:36Really refined, super smooth and shiny
37:39Marion's working on the base of her chowder
37:41Fish stock here
37:42A little bit of lemon for freshness
37:44Some fennel
37:45And a bit of star anise
37:48Just to infuse
37:49Chowder's all about building flavour in layers
37:51She talked about the champagne
37:53And then hopefully she's got some really good bacon on that section
37:55So that will give us some flavour
37:56But is it going to be enough?
37:59Kristin's making a lemongrass, lime, garlic and chilli cure
38:02For her monkfish
38:04Kristin's dish is called Steeped Love
38:07She's cooking that fish portion on the fire
38:09So I'm worried that it could dry out
38:11Without even caramelising properly
38:13She plans to get a sticky caramelisation
38:16With an apricot and chilli jam
38:18Ooh, it smells good
38:20Grew up eating barbecue fish my whole life
38:23So it should be comfortable to win this
38:30I work at Zayad Finlock in Flamanna, Northern Ireland
38:39I fell in love with cooking from a young age
38:42I would take the train home from school
38:45I'd watch food, TV
38:46My mum would come home to like thick strings of pasta
38:50Laying all over the house, hanging on hangers
38:53The passion, creativity and the love for it
38:55Has just driven me
38:56I'm very excited to be representing Northern Ireland
38:59When I first arrived, it was dark
39:02Wake up the next morning
39:03And the sun was rising
39:05And it was like misty
39:06And I saw the most amazing view ever
39:09And I was locked in
39:11Service
39:18I'm going to drop some chicken skin into the fryer now
39:21So I'm going to make the roasted potato chicken crumb
39:25That's going to go in the sugar bowl
39:26Ooh, crunchy
39:29Have you got something for me to taste?
39:31So I have the apricot, kefir, lime leaf
39:34Yes
39:34Cutting leaf jam
39:35So this is the one that's going to be glazed on the fish
39:37Do you think there's enough sugar in there to caramelise on that fryer?
39:40Yes, it's quite jammy
39:43So I'm making the scallop mousse
39:46What I've got in here so far
39:49Is the really, really lovely sweet scallop meat
39:52Scallops are actually hand-dived
39:54To go with her haddock chowder
39:57Marion's serving cabbage
39:58I'm just cooking some bacon
40:02And then I will put the cabbage inside the pot
40:04Adding some veg stock
40:07So we'll go in the oven now
40:12Callum's mussels and samphire are in the cold pickle
40:15And he's toasting breadcrumbs to create panguatato
40:19That's going to represent the sand on the dish
40:20It's important to toast these chilli flakes at this stage
40:23To really sort of infuse it
40:25We'll add our anchovies
40:26We'll add our lemon zest
40:31Ballyclare Bourne Callum runs his own private dining company
40:35As well as being a part-time chef at the Rabbit Hotel
40:38Just north of Belfast
40:41My kitchen journey started at 13 years of age
40:43As a kitchen porter
40:44In my local golf club
40:45Funding my golf habit
40:47And I got into the kitchen
40:48I got involved
40:48I loved the buzz
40:52I then went and studied culinary arts management
40:53At Ulster University
40:54Coinciding with that
40:55I got involved with a restaurant called the Mother's Club
40:57At which we won one Michelin star
41:02I've always built my career here in Northern Ireland
41:04So to be given the opportunity to represent this country
41:06Means everything to me
41:09Service please
41:14His mussel volute has reduced
41:17It's nice, yeah
41:18I think it needs a wee bit more muscle intensity
41:20We're sure I have the wee bit of mussel stock from earlier on
41:22So I'm going to add a wee bit more to it now
41:26I'm going to start monting on my butter
41:28I'm going to whip some butter
41:30And add the bacon in it
41:31She checks her champ potato bread
41:34When you tap it
41:36It needs to sound hollow
41:38The champ bread
41:39Is supposed to be very moist
41:41Perfect to put in the chowder
41:46How are we doing, Maren?
41:48Yeah, well, all good
41:49So you've got something for me to taste?
41:50Yes, I have some champ bread
41:52If you want to try one
41:53Yes, yeah
41:54Love to
41:54So are you going to use one of the particular shapes for the dish?
41:57I was thinking of maybe this one
42:01Maren's champ bread is already cooked
42:03She doesn't have to be up for a little bit
42:05So I really think it might have been able to do a little bit more proving
42:08It's a little bit dense still
42:09Can I use this thermo jug this time here?
42:11No, please, I'm not using it
42:12Wait
42:15You okay?
42:16Yeah, I'm fine
42:16My cabbage is less fine
42:18Oh no
42:21Oh no
42:21That's okay
42:22I'll do another one
42:25I'm making a little lemon pickle here
42:27And then I've got some apples to pick a pickle in it
42:31The velouté is strong and it's rich
42:34So that adds a really nice sharpness to the dish
42:36And like leaves you wanting more of that like rich, rich, like super tasty sauce
42:41He sandwiches the scallop mousse between brined place fillets
42:49One of these chefs is going home at the end of this round
42:51They really need to make sure that their seasoning is right
42:53And that the croissant and temperature of that fish is perfect on the pass
43:00It's hard to know when they cook the fish
43:02Ooh, it's warm
43:05Kristen's barbecue is up to heat
43:07But she's also waiting until closer to service to cook her monkfish
43:11Just give this a chow in the meantime
43:14Whilst Lawrence begins sewing his kohlrabi dress with edible thread
43:19Celery fibre
43:20My mum's a really good upholster
43:22So she gave me a little tuition last time I was back home
43:26Marion's second cabbage is in
43:29She fries off garlic and onion for the chowder
43:31Then adds cream and bacon fat
43:34Just making sure I get a nice caramelisation on the flesh side here
43:38And then it'll go into the oven for three minutes
43:42We'll go four
43:43It's a big fish
43:48Callum's first to serve
43:49Flutey's looking good
43:50It's like a hug
43:52We've got our buckets
43:53The buckets are similar to the ones used for muscle picking
43:56In his movie inspiration set in County Down
44:03Callum, you've got six minutes
44:04Yeah, perfect, chef
44:06He's now finishing the fish
44:08We're looking for about 42
44:10We're sitting just over
44:11So I'm going to get it out of the pan
44:13The chilli and anchovy panguitato crumb
44:16Is topped with pickled samphire
44:18We could just go a wee bit of rosemary and purslane
44:20With five bits on each
44:22You helping me do fish, chef?
44:24Yeah, I'm just basing it on some frothing butter here
44:27You've got four more minutes
44:29Can I be a couple early?
44:30Yeah
44:30Just bring it
44:31Just going to get a wee bit of the crispy dulse on top of this as well
44:42The title of my dish is The Muscle Picker
44:44Inspired by a short film called The Shore
44:47Can't wait to taste
44:49This looks great
44:50Good luck Callum, good luck chef
45:02Should we cut into it and see?
45:03Please
45:07Callum, are you happy with your cooking with your fish?
45:10I think it's a touch over
45:12It eats really well
45:14It's still really delicate
45:15It was flecking apart there
45:17And your velouté?
45:18The flavours there
45:19We're slightly lacking in the mussel
45:21Probably slightly thicker
45:23It's a bit runny
45:24But it's a bit runny
45:24Very tasty
45:25Pickled mussels add a lovely acidity to it
45:28Cooling down the pickle and not putting it in hot
45:30Has allowed them still to not become too chewy
45:33Nice mussels
45:34And then the creme really gives you a kick in them
45:38What score would you give yourself?
45:39A seven
45:39I think the velouté, it's a wee bit too loose
45:41The fish cuisson is slightly off
45:43But again, it's fine lines in that kitchen under pressure
45:46I'll give it a seven
45:48I'll give it a seven
45:49The chilli's quite overpowering
45:50I kind of like the chilli with it
45:52It gives it a little bit of a kick in it
45:53Okay
45:53It's an eight for me
45:59Marion starts cooking her haddock
46:01And Kristin's barbecue is now in full swing
46:05Is that for your fluté?
46:06Yes
46:07It's a tea party
46:10Ooh
46:12Kristin, you've got seven minutes to the pass
46:14I might be done earlier
46:15She finishes off some barbecued corn with lime and chilli
46:19Smells fantastic
46:20Yeah, it does
46:21Okay
46:22The sherry vinegar and port-infused leeks are in the bottom of the teacup
46:26With crispy fried leeks and the corn
46:30How's the croissant, chef?
46:32It's perfect
46:32Yeah?
46:33Yes
46:33Tell me when to jog the fluté for you
46:35Yes
46:36You can go on it now, yes?
46:37Yep
46:37Kristin, you've got four more minutes to go
46:39I just need to pop this on and then just garnish them and they'll be all good
46:42Wait
46:43Fill it up halfway
46:44I love a bit of chicken in my pistils
46:46I love chicken in my pistils
46:47Yeah
46:48Okay, perfect, let's go
46:54So the dish is called Steeped Love and it's inspired by the film Ordinary Love by Northern Irish director Lisa
47:02Barron-Diesa
47:03This is your cup of tea over here and your sugar is a chicken fat and roasted potato crumb
47:08Is it now?
47:10Is it now?
47:10Good luck
47:11Good luck
47:11Thank you
47:12Good luck, chef
47:23I think this is a very cute presentation, don't you?
47:26Yeah, it's great
47:29Are you happy with how the monkfish has come out?
47:32Look, I think I just rested it a bit too long
47:33And the caramelisation on the outside, is that what you envisioned?
47:37Yes
47:38The little heat on the fish is gorgeous, I love the corn
47:43And then your velouté
47:44The consistency, the flavour-wise, I really like that
47:49Chicken velouté is nice, nice depth of flavour
47:51The rub on the monkfish, you get a bit of the chilli
47:54I think it's maybe slightly over
47:55And then your sugar, which is your crispy potato skins
47:59Is that exactly how you wanted it?
48:01Flavour-wise, yes
48:03Marion, score, please
48:04I'll give her an eight
48:05I think it's a seven
48:06I'll give a seven as well
48:08Dial up the umami or dial up the acidity a little bit more for me
48:11I would score myself an eight
48:12Because of the fish, the texture of the fish I could have worked on
48:19Marion prepares the pass for Fifty Shades of Grey
48:22The Red Room?
48:23The Red Room
48:25Maybe put the bread five minutes in the oven to reheat it a little bit, yes
48:33Oh
48:35Marion, you've got six minutes to the pass
48:37Perfect, thank you
48:38You don't want the chowder
48:42Her second lot of cabbage is ready just in time
48:45Elegance and control, a binding agreement of curiosity, consent and culinary pleasure
48:52Leak oil finishes the chowder as Marion prepares her haddock
48:56She's cooked it and now she's refreshing it in the pan
49:00It's wrapped in Irish dulse and served with the bacon butter
49:12Voila
49:12Voila
49:13It is elegance and control and the inspiration is Fifty Shades of Grey and especially the actor Jamie Dornan
49:21So in order to open the box you have to, like in the movie, agree to the contract
49:25All right, we signed it
49:26Very good
49:27So you have the key that will allow you to unlock
49:30All right, Jean, good luck
49:31All right
49:33Good luck, chef
49:34Thank you
49:46A bit of drama
49:53Happy with the fish cooking?
49:54I think it was slightly overdone
49:58The fish was overcooked
50:00She cooked that fish really early
50:01Because she started worrying about it, I think
50:03Yeah
50:06And then your chowder
50:07I like the acidity of the chowder
50:09Maybe I put a bit too much lemon
50:12A lot of flavour in there
50:13The bacon adds a nice bit of saltiness
50:16The bacon butter is lovely
50:17The bread was really delicious
50:18What would you score yourself for this dish?
50:21I'll give myself maybe a seven
50:23A little bit too much of lemon
50:24Maybe proof more the chum bread
50:27And definitely the fish
50:29I'll give it a seven
50:30It's going to be a seven
50:32High seven
50:36Lawrence is finishing his kohlrabi dresses
50:39Lawrence, in?
50:40Yeah, please
50:43I'm just going to check final seasoning on both of these guys
50:45Thank you very much
50:47All right, Lawrence, you've got five minutes to the pass
50:49Yes, chef, thank you
50:50My place is in the oven
50:52It's just steaming
50:53I guess then he won't know
50:54Whether his mousse is split
50:56Yeah
50:57Or whether it's set properly
50:58Until it comes out of the oven
50:59It's quite stressful
51:00Tricky
51:02I'm just putting the butternut squash puree now
51:04And these plates are actually glazed with the scallop shell
51:11Pickled apples and caviar
51:17Are you happy with your fish, Lawrence?
51:19Yeah, that's the way I want it, chef
51:20How long do I have, chef?
51:22One minute left, Lawrence
51:23Wait
51:24You're going to carve your fish?
51:25No
51:26I thought he was going to take it
51:27I thought he was going to take it
51:28Just take it, yes
51:29In the ends, yeah
51:31That's great
51:33Scallop skirt velouté and smoked and cured scallop row
51:36The real orange bit is where all the flavour is
51:39I can't believe this is kohlrabi
51:48It's incredible
51:49And flaxseed
51:50Some smoked oats
51:51Oh, what's that?
51:52It's a blink blossom
51:53And some oyster leaf on it as well
51:55The title of my dish is Under the Seam
51:57And the inspiration is costume designers from Northern Ireland
52:02Good luck, Lawrence
52:03See you later, good luck
52:14The guest helps me dress the plate
52:17And takes on the role of a costume designer
52:19So, see, it's here, so that's the skirt
52:21That goes on top of the fish
52:26Your place
52:27I think I nailed that
52:28Because it's also balancing the cooking of the mousse in there
52:30It's just, like, really, really delicate
52:32Really, really soft
52:33It's probably missing a pinch of salt, to be honest
52:37I think the texture of the mousse inside is extremely silky
52:40How he poached his fish in there, it's absolutely perfect
52:45And then your skirt velouté
52:47It's almost like a parmesan-y flavour you get off the skirt
52:50Which I think is definitely in there
52:53I think the velouté is really deep in flavour
52:56So, Lawrence, if you were going to score yourself on this dish
52:59What would you give yourself?
53:00I really, really want to get a nine for this dish
53:02If I had put a little bit more seasoning on that fish there
53:05Or, like, brined it for an extra minute
53:07But it's probably going to be an eight
53:10It's a nine
53:11Like, it's perfectly cooked
53:12I think it's a nine
53:13A very strong nine
53:15I think, like, just a pinch of mild and salt on top
53:22How was that?
53:23It was rough
53:24It was hard
53:24I guess
53:25Hi, Lawrence
53:26How was everything?
53:28Yeah, good
53:29Glad I got that over with
53:30It was an amazing dish
53:31Well done
53:31It was beautiful
53:32Cheers
53:33I think we all stepped it up
53:34So, how are you feeling after the fish cost?
53:36A lot more positive than the starters, I think
53:38Lawrence is clearly a bit ahead of the pack
53:40The rest of the three definitely raised the game
53:42The story came through a lot better
53:44But there's still some work
53:46They're just not running fast enough
53:47So, they're all a bit neck and neck still
53:49Yeah
53:51Currently, Lawrence is on seven
53:53Callum's on six
53:54And Kristen and Marion are both on five
54:00Chefs, some great scenes at the pass
54:02And a definite uplift in energy
54:04I still want more
54:06But we are getting there
54:09Callum
54:10For your dish
54:11The muscle picker
54:13The cooking of your halibut was good
54:14However, the centre of your fish I think lacked a bit of flavour
54:17And I think it could do with a little bit of brining
54:20I liked your pickled mussels
54:22I think cooling down your brine
54:23And kept them nice and firm and plump
54:26The muscle voluta, however
54:28It lacked that muscle flavour that you were really hoping for
54:30It was just far too thin
54:32Overall, I don't think this dish had enough of an impact
54:36Kristen, for your dish
54:38Steep love
54:40I like the storytelling
54:42For me, the caramelised monkfish on the outside was delicious
54:46However, your fish was a little over
54:48Your chicken voluta was split
54:49And very grainy on the tongue
54:51It's a pity because all it needed was a quick blitz and some butter just before serving
54:56I really like the crispy chicken fat crumb
54:58It added texture and flavour to your dish
55:00I think you could lose those crispy leeks though
55:02Maybe look at putting some fresh, slicey springed onions
55:07This dish has potential
55:08But it just needs a little bit more of that refinement
55:12Marion, for your dish, elegance and control
55:16I really liked the Fifty Shades storytelling
55:18It was playful, interactive, but elegant all at the same time
55:24Unfortunately, you started your cooking on your fish just way too early
55:27And it almost felt rubbery on the plate
55:31Your chowder was completely overpowered by the acidity that you added at the end
55:36The smoked bacon butter tasted really good
55:38But it got lost on the fish
55:41Lawrence, for your dish, under the seam
55:46I love the way that you brought the story to life
55:48And the kohlrabi skirt was very, very clever
55:51The brining of fish and the cooking all came together really, really well
55:54I would maybe carve the ends just to get that sharpness back on the plate
55:58I thought your mousse could have done with a touchless cream
56:01And obviously a little bit more seasoning
56:04The scallop skirt voluta
56:05I just think you could increase the punchiness of that
56:07I was searching for a little bit of texture
56:10The pickled apple was a bit lost for me
56:12In terms of your caviar, it's a banquet
56:14I would add loads more
56:15It would really make it a bit more bougie
56:18So, chefs, to the scores
56:21Lawrence
56:24I'm going to score you
56:27An eight
56:28I love how you're using everything and making sure there was no waste
56:33Marion
56:35I'm going to score you
56:39A five
56:40There were some problems on the plate
56:42But you really evoke the spirit of that film
56:44Thank you
56:46Callum
56:48I'm going to give you
56:51A five
56:53We need more of you
56:54We need more of your ambition
56:56And your personality
56:58Kristen
57:01I'm scoring you
57:05A six
57:07There's one point in it
57:08Unfortunately, Marion
57:09I'm sorry, but you're going to be leaving us
57:11We've loved having you with us in the kitchen
57:13Thank you
57:14Thank you so much
57:14Thanks
57:15Commiserations, Marion
57:16Good luck to the three of you
57:18Thank you
57:18Thank you, chef
57:19Chefs, well done
57:20But I'd get some rest
57:22Because mains and desserts
57:23Are just as hard
57:24Thank you very much, chefs
57:25Thank you
57:26Thank you
57:27Cheers, girl
57:28It's okay
57:31No surprise here
57:32Well done
57:33You make me proud for dessert, right?
57:35Yes, I will
57:38It's nice to be in a competition
57:40It's nice to be with other chefs
57:42When my fish was overcooked
57:44I knew it was the end
57:47I underestimated the competition completely
57:49I'm so grateful that I got through
57:51To do my entire menu
57:54Anyone can make a mistake
57:56Anyone can redeem themselves
57:57I still want to get the highest score possible
57:59With my main course
58:00And then my dessert
58:01I know I can do it
58:02I believe in myself
58:03Tomorrow we'll go again
58:04Fight harder
58:06And keep pushing, yeah
58:08There's some serious talent
58:09And some glimmers of really good cooking
58:10I just really want them to
58:12Give me that award-winning performance
58:13And take us all to the next level
58:18Oh, I'm worried
58:19Get a bowl
58:20A whisk
58:21Are you going to do liquid nitrogens
58:23The situation
58:23Ben Sears, please
58:25It's classic Great British Menu
58:27Dessert drama
58:28Okay so
58:41So
58:56Good Fan
58:58Go
58:58Go
58:58You
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