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00:00Time for a round of my favourite game, Guess the Movie.
00:04May I tantalise you?
00:06We have a dulls ribbon.
00:08Maybe I'll tie your wrists together.
00:11And maybe, Tom, to get you in the mood.
00:13A natural aphrodisiac.
00:15I have a shelf of shallow cheese. It would be a mood.
00:19What colours can you see in the oyster?
00:22Gray.
00:23Would you say there's more than one type of grey?
00:26Fifty Shades of Grey?
00:26Yes!
00:28Starring Jamie Dornan,
00:29who is from Northern Ireland.
00:32After a rollercoaster week with two former winners,
00:35Sally and Jean, as veteran chefs...
00:37Oh, my God!
00:38...Kristen and Lawrence made it through to today's judging chamber.
00:42I'm so excited to prove myself.
00:45Yay!
00:47Lawrence is from Ballymena
00:48and currently runs a fish supper club in London.
00:52He had to pull out of the competition last year due to illness,
00:55but this year he was in the lead from the start.
00:59My friends and family, and especially my mum,
01:01have really, really backed me throughout this.
01:04Today feels like the crescendo at the end of all this hard work.
01:07All aboard!
01:08Juju!
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,
01:22and obviously my mum, my sister, and my boyfriend.
01:27None of this would be possible without them.
01:29Oh, those taste nice.
01:30The veterans gave plenty of feedback to improve their dishes,
01:33which are inspired by punk, horror, and a murder mystery.
01:37It's silky, it's boozy.
01:39Judging them will be the exceptional chefs Lorna McNee and Tom Kerridge.
01:44I do like being made to feel quite uncomfortable.
01:46I can do that if you like.
01:49New boy, Phil Wang.
01:51There has been a murder.
01:53And an award-winning director from Northern Ireland's film industry.
01:59It's okay.
02:00You all right, chef?
02:01Yeah, I'm good.
02:02It's a head-to-head with the highest-scoring chef going through
02:05to the Great British Menu Finals.
02:08The winner for Northern Ireland with only three points in it.
02:27Good luck to you, eh?
02:28Yeah, good luck, chef.
02:29A5. I can reach, though.
02:31I can reach.
02:31There we go.
02:33Neither chef scored top marks in the week,
02:35so 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 cheeks.
02:52It needs to go in for four hours.
02:54To beat Lawrence today, I'm just going to cook my heart out.
02:58The scoreboard's been reset.
03:00I 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 Kristen has changed the way she's cooking her baby beets.
03:11I'm going to salt bake with toasted nutty.
03:17Whilst Lawrence begins the pasta for his black and white raviolone.
03:23Good morning, chefs.
03:24Good morning.
03:25Good morning, Andy.
03:26Welcome to Judge's Day.
03:28You thought time was at a premium throughout the week.
03:31Trust me, Judge's Day, it almost halves, OK?
03:33Wait.
03:34Get on the back foot today, then you really are in trouble.
03:37Wait, thank you.
03:38I'm here for you.
03:39Every single step of the way, OK?
03:41Great.
03:41Thank you so much.
03:42See you in a minute.
03:45Next for Lawrence is the pasta filling.
03:48This 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.
04:06I don't know why I didn't put it in a brine before.
04:09She's made another brine for her monkfish, is roasting marrow bone.
04:13Confit 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.
05:14He'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 a dessert.
05:28Just in case you haven't had enough food and booze.
05:31Look at that, that's adorable.
05:33Looks 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 one 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.
06:00I put it off. It 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 very accurate butchery right here.
06:13Good morning chef.
06:15Morning mate. How's your weekly?
06:16There's been a lot of challenges for the chefs and they just kept pushing on through,
06:20which I find really commendable.
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. We had Jean Del Fort and we had Sally Ave.
06:32Ah, proper fresh.
06:34Not old school like me.
06:35Not old school like me.
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,
06:46but 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.
06:58The 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.
07:09That's bad boy.
07:12That's way down.
07:17In the week, Laurence'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.
07:31Not 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.
07:56This 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.
08:13So 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.
08:28Lawrence needs to get his wild garlic taco shells baked for his canapé.
08:33I need one of those two ovens that you've got, please.
08:35Do you need it now?
08:36I need it right now, please. Sorry.
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 de Saar.
08:59Oh, that is amazing.
09:00Oh, my God.
09:02So that's your...
09:03Fish 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 de Saar made two of the films which have inspired the chefs, Ordinary Love
09:18and Good Vibrations, and she's recently premiered her latest film, Saipan.
09:24Hello.
09:25Hello.
09:26Good to meet you.
09:26I'm Phil.
09:27Hi, Phil.
09:27Good morning.
09:28Nice to meet you.
09:28Good morning, Lisa.
09:30How are you?
09:30Nice to see you.
09:31Are you OK?
09:32Lovely to see you.
09:32Welcome, welcome.
09:33Thank you so much.
09:34Are you a big lover of food?
09:36Absolutely, 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.
10:26No, I 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.
10:37It is lights, camera, action.
10:39Six minutes to canapé.
10:41Wait.
10:41All right, Kristin.
10:42All good.
10:43The doughnuts are going in now.
10:45Lawrence, how's your canapé coming on?
10:46I'm feeling good about it, chef.
10:48Good.
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.
11:00Work smart, not hard.
11:02Lawrence is still juggling two courses.
11:05Lawrence is still juggling two courses.
11:06He fills the canapé tacos with the sea bream tartare, fermented mushroom soy and dill emulsion before returning to the
11:13raviglioni.
11:15I just didn't reset the machine properly.
11:18The gap was too low.
11:20Two 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?
11:30Yes.
11:3220 seconds.
11:33Legend.
11:33Just adding the crispy bits to it.
11:35Look at these guys, lovely.
11:41Service, please.
11:42Service, please.
11:53Shall we?
11:54Yeah.
11:54Chin chin.
11:55First up, Lawrence's wild garlic taco filled with sea bream tartare.
12:03It tastes good.
12:04Overriding flavours, definitely the dill comes out the strongest and it goes into that sea bream.
12:08Taco shell is very pretty, probably lacks a little bit of wild garlic flavour.
12:12The sea bream, the texture of it, I thought it 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 doughnut with cheese and onion Catalan cream.
12:37You all right there, Phil?
12:38I'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 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.
13:12H.C. 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.
13:23His dish scored seven in the heat, but he's still struggling to get his ravioli to look like film reels.
13:30The spacing of it is pretty critical to the overall look of the pasta.
13:35OK, so the first starter is called A Gastronomic Odyssey.
13:39And it's black and white vegan raviolone with vegan cheese filling, hazelnuts courgette flour sauce,
13:44roast tomato emulsion, crispy Irish dulse, and it's inspired by the documentary The Story of Film.
13:51An odyssey from Belfast-born Mark Cousins, from the black and white era to high-definition colour on screen.
13:59Busy, busy, busy.
14:01What changes have you made?
14:02So Sally just recommended that I really show off the construction of the ravioli.
14:07Yeah.
14:07So I'm going to change my plate slightly and then my tomato oil.
14:11It 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 and 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?
14:54The catering's a joke.
14:56It's not the rits.
14:57It's not the rits.
14:58It's not even school dinners.
14:59Like, these things should have been ironed out.
15:00It's...
15:01It's not good enough, Mick.
15:03It's not.
15:06All right, Laurence, you've got four minutes for your starter, chef, all right?
15:10I'm probably seven off now, chef.
15:12Take the extra couple of minutes.
15:14Do you need help with anything, Laurence?
15:15All good for now, chef.
15:17Don'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?
15:30Great.
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 heels on that, chef, and then I'll lead with everything else.
15:41Two minutes over, but you're doing fine.
15:44These are your opening credits.
15:47Kristin pours the courgette flour sauce.
15:53I'll just do the ravell.
15:54Oh, my God.
15:56Baby courgettes are going on.
15:58Thank you very much.
15:59You've got everything.
16:00Check, check, check, check.
16:02Instead of Del's crisps, he's decided to sprinkle it with Del's flakes.
16:08Action or service, chef?
16:10Action, service.
16:11Action, service.
16:13Thank you very much, Kristin.
16:14Pleasure.
16:15I think you need help.
16:18Go, do it.
16:19Go, go.
16:20Run like the wind.
16:26Only allowed in if I give a ticket, is that right?
16:28Just one, please.
16:29Oh, great.
16:29Take it, sir.
16:30Oh, this is neat.
16:32Wow.
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's quite good.
17:01I think there'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.
17:06I struggle with the size of the 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
17:20they give.
17:21Just to give you some refinement and a little bit more work.
17:23We're promised here crispy Irish dulse, but I'm not getting much anywhere, really.
17:29Well, I 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 zest to it to freshen it up.
17:53This dish is called Root and Tide.
17:56It is beetroot tartare, exo-dressin, 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, about
18:13the sinking of a sailor's ship by a giant whale.
18:16What was your feedback from Sally?
18:18It was too small.
18:19Yeah.
18:20It 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.
18:29I'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, which will dress the beetroot tartare.
18:43And the baby beetroot have had a change too.
18:47I'm pickling them in a nori pickle too, just to bring a bit of an ocean-y flavour to the
18:52dish.
18:54I 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.
19:11You 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.
19:38The new EXO dressing is mixed with the tartare.
19:43Oh, that tastes good. I'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.
19:57It looks 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.
20:10Service, please.
20:14Oh, are you emotional?
20:16Oh my goodness.
20:18Go on now.
20:19Wowza.
20:20We're only on the starters.
20:31There's a message in a bottle.
20:32This is very clever.
20:34Oh.
20:35Even in the darkest seas, we must hold fast to the light we have.
20:40Lovely.
20:49A 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, but 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 CBD 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 and every single one, you can feel that it's got a bit of love
21:18and care that's gone into it, but 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.
21:26It's clean and it's fresh and it's delicious.
21:28The dressing on it is really vibrant and singing.
21:30Bit of flotsam and jetsam.
21:32It does look gorgeous though.
21:38Now the fish course.
21:40Laurence, 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 veloute is not even close to being done yet.
21:48Our first fish dish is called Under the Seam.
21:52Aged Wild Place fillet stuffed with scallop mousse, butternut squash puree, scallop skirt veloute, smoked scallop roe bataga, fermented kohlrabi,
22:02flaxseed tuile, pickled apple, a celebration of Northern Irish costume designers and their contribution to the movie industry.
22:08Hello, Andy.
22:08How are you doing?
22:10I didn't realise that the cannabinoid starter ran 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.
22:19You've got an eight.
22:20I'm going to add more caviar, I'm going to adjust the pickled apple and I'm going to add like a
22:25flaxseed tuile onto it.
22:26Right.
22:26Just 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 and begins layering it into the place, which is brined
22:41for a minute and a half longer to increase the seasoning.
22:47I just accidentally put trout belly mousse in the other fish, but 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 because 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, you don't discuss the movie once you're home?
23:08Well, yeah.
23:08Glenn would quite happily just go on and say, I'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, to be perfectly honest.
23:19All right, Lawrence, you have five minutes to the pass, chef.
23:22Yeah, I'm going to need an extra five, Andy, if 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
23:46and how they've used scallop skirt velouté.
23:49Oh, yeah.
23:49Which 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 the kind of skirt that goes on the outside.
23:58I've got two sauces there.
23:59Yeah.
24:00If 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, when it comes out.
24:09The new flaxseed tuile sits in the squash puree along with thicker slices of pickled apple.
24:16Here we go.
24:17That's the fish.
24:18Thanks.
24:19Eight minutes over.
24:21Extra caviar.
24:23He's motoring.
24:24And it's finished with salted and cured scallop robotaga and a sprinkle of salt.
24:35Let's go service, please.
24:38You need another hug, don't you?
24:39Yeah, yeah, definitely.
24:40People come around there.
24:50It says our task is to take on the role of a costume designer and help dress the plate.
24:55This is component A and you place it on location A.
24:59I like this bit.
25:08My fish is so over-seasoned and 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, so lovely.
25:22And the kohlrabi and I really enjoyed putting it together.
25:26I thought that was so inventive.
25:27They've sewn all the bits on the dress with 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 is a bit cold and it's set.
25:38The mousse is a little light in the middle. It's not quite stuck together properly.
25:42It is a good technique to stuff a fish and 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 with sauce,
25:57it begins to go soft.
25:58I know it came out a little late, but I really empathise with the chefs
26:02and I know that sometimes things can go awry.
26:06I like the idea of it. The execution of it is not on point right now.
26:14To go with her fish, Kristin'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 and it's inspired by...?
26:31It's inspired by the film Ordinary Love by Northern Irish director Lisa Beres-Esser.
26:37That's you. That's me.
26:38Mmm.
26:39Who is sitting in the chamber right now.
26:42Is that extra fresher?
26:44Ah, yes.
26:44I'm very excited about this one. This is Steeped Love.
26:49Barbecued monkfish with charred corn, confit and barbecued leek,
26:53crispy potato and chicken skin crumb and a chicken velouté.
26:57Inspired by the film Ordinary Love, a couple have their world shaken
27:01by a cancer diagnosis revealing the true strength of their love.
27:05Any changes?
27:05Take away the crispy leeks, add some fresh spring onion,
27:08making sure that monkfish is cooked to perfection.
27:11Just give it your heart, give it everything you've got, chef.
27:16Kristin grew up cooking over fire and is using the barbecue to finish her vegetables.
27:22What's nice about the barbecue now is that I can cook this and just keep it warm here.
27:27It's Laurence's turn to help, taking the monkfish out of its chilli lime and 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, so she needs it to be perfect today.
27:44What about cooking at home?
27:45My mum made her family recipe book, which 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 go-and-beef curry or chicken curry that I would make quite a lot.
27:58That sounds great.
28:00That's that excited tone again, Phil.
28:02It's coming out.
28:05The monkfish is glazed with apricot and chilli jam.
28:09I'm going to get some colour onto it.
28:12I'm just so scared I'm going to overcook it now.
28:17You have five minutes to the pass, chef.
28:20Wait.
28:21Is that the velouté there, Laurence?
28:23Yeah.
28:24Oh, that looks better, doesn't it?
28:25OK.
28:27Good croissant?
28:28Beautiful.
28:29Great.
28:29I'm not happier with it.
28:31Let's get it 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.
28:48Is that spring onion?
28:50Yes, ma'am.
28:50And her Sunday roast inspired chicken and roast potato crumb is served.
28:56You'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,
29:38the little bit of acidity that pops with the onion.
29:40I like the sweetness of the onions, the pepperiness in the sauce,
29:44the kind of chicken skin.
29:45I 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,
29:54this is why we don't eat out of mugs.
29:58It is impossible to eat in this.
30:00In terms of flavour profile,
30:02every element could be increased by 20%.
30:05There was a really nice feeling of being looked after
30:08and that nice little bit of crispiness with the potato
30:12and maybe the crumb, I thought that was lovely,
30:14and 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, isn't it?
30:25Yeah, I really enjoyed it.
30:28Halfway there.
30:29Yes, we're halfway there.
30:30We got this.
30:31Sweet.
30:31Let's go.
30:35Both chefs are working on their main course.
30:38This 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
30:46to help the leg hold together and get a crispier finish.
30:50So the mushroom puree, we're just cooking it out now,
30:52making sure that it's zero moisture in you,
30:55so it's nice, thick and creamy.
30:57Hello, everybody.
30:58Hello.
30:59How are you?
30:59Lovely to meet you very well.
31:01I come from a 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.
31:14Storytelling.
31:15Well, there's so much inventiveness, isn't there?
31:17And boldness in the ideas and the presentation on the plate.
31:21One isn't 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,
31:32then 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 empathise fully.
31:43And I hope you people are being empathetic too.
31:46Always empathised.
31:48As well as focusing on the main, Kristen's making sure things are ready for dessert.
31:54Try 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.
32:05In the week, he forgot to set the timer and the bread got a little bit burnt.
32:10Okay, you got this, ma'am.
32:12Kristen's creating horror for her main, a teriyaki glaze made from pomegranate molasses,
32:18mirin, sake and soy to serve as a bowl of blood.
32:25Gladys, where did it?
32:27Sorry, I'm in the salon, chef.
32:28I'm just trying to get the skin really, really nice and dry.
32:31Yeah.
32:31Just so I achieve, like, a really, really nice crisp on it.
32:35It'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.
32:46We just need to nail the execution.
32:50Having only scored a five for her main in the heats,
32:53Kristen is making lots of changes, including adding a cider sauce.
32:59I was told it was screaming for a sauce.
33:00So we're going to add half the cider in now and 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,
33:15rolled pork loin, cider veloute, parsnip anna and bone marrow fat wild mushrooms.
33:20The dish celebrates Northern Irish filmmaker John Wright
33:24and his chilling horror, Unwelcome,
33:26that draws on ancient Irish folklore and the murderous redcaps
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 for her horror theme,
33:41but 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 John.
33:54Yes.
33:54What are you taking on board?
33:55So John 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, but 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'd love to do a horror.
34:26A chiller, I think, that's all atmosphere,
34:29set in a house somewhere in which strange things are unfolding.
34:33I hate when the scary story's in a house,
34:35cos 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.
34:47I'm just going to taste the smoothies.
34:54It's flying away, so what we're going to have to do
34:55is we're going to have to crisp it up in a pan.
34:58Oh, 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.
35:26I'm going to taste the sauce, my God.
35:35I didn't even taste the sauce, my God.
35:37She has no time to check the new side of the sauce before
35:38part of the pan.
35:38The shiitake mushrooms and black garlic and mushroom puree
35:42top the parsnip, Anna.
35:45I didn't even taste the sauce, my God.
35:47She has no time to check the new side of the sauce
35:50before plating it with the loin and the cheeks.
35:5330 seconds to the pass, 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.
36:06I'm going to have the door, Kristen.
36:10Oh!
36:19I forgot the crispy parsnips.
36:26I see the offering here.
36:28That does look like blood.
36:33Well, no, it's not real blood.
36:34It is real tasty, though.
36:41The cheek is so tasty.
36:43The parsnip, Anna, is so crispy, so fatty.
36:46Maybe a bit too fatty.
36:47And I think the mushrooms are absolutely delightful.
36:48The mushrooms are gorgeous with it, aren't they?
36:50And nice kind of sweetness to that pork.
36:53It does feel carnal when you pour the blood.
36:55I really like the way that it has connected
36:57to the brief and the offering.
36:58Now, the parsnip, Anna, is absolutely delicious.
37:01The cheeks are lovely.
37:02Could do with perhaps a little bit more seasoning
37:04to serve pork cheek as a main course I think is brave
37:07and 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
37:14with the rich, fatty flavour that you get from the bone marrow
37:18mushrooms and also the Anna.
37:20Yeah, I don't think the cream sauce is right.
37:22It's a little bit wishy-washy.
37:23I think the flavour in the pork cheeks are good.
37:24A little bit of caramelisation on them.
37:26Pork 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. First 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 rolls.
37:55I'm making a few changes in my main course.
37:57I'm going to serve the chicken on the crown.
37:59Just 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,
38:09stuffed chicken leg La Tosca,
38:11chicken butter sauce,
38:13fermented roast fennel with vadovan spices,
38:16Turkish simit bread.
38:18The chef is trying to span the entire length of the rail journey, right?
38:24Oh, yes. With all the different flavours along the route.
38:26It is inspired by murder on the Orient Express
38:29and 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.
38:36Has it still got barley?
38:38Yeah, the nice spiced barley pilaf in the middle of it.
38:40Tighter, more uniform.
38:42Yeah, so I get some nice, like, clean, clear slices from it.
38:45Clean, clear slices from it.
38:46And your fennel was a bit too fibrous.
38:48Yeah, 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 code name.
39:24Le Coteur Bleu.
39:30Really, really happy with the leg.
39:32That's the way it should be.
39:33I just ran out of time to do it properly last time.
39:39Lawrence, 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?
39:47Good.
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.
39:58Wait.
39:58That fennel looks nice and tender.
40:01Wait.
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.
40:11It's boozy.
40:13That's a much better-sized portion.
40:16Wait.
40:17He's changed his plan
40:19and he's now serving the breasts carved
40:21rather than on the crown
40:22because 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.
40:35All right.
40:36All aboard.
40:37All aboard.
40:38Train's leaving the station.
40:40Yeah.
40:45Have I missed the train?
40:46I forgot to put this in the sauce.
40:47Oh, you missed the train?
40:48Give it to me.
40:49What is it?
40:50Truffle for the sauce.
40:52I'm going to give it to someone.
40:58Merci.
41:00Très bien.
41:00Merci.
41:01Le Coutu Bleu.
41:02Who is Zimmerman?
41:03The blue knife.
41:06You're the murderer.
41:07I think I'm the murderer.
41:08Unlucky, Phil.
41:17I love the idea of that Orient Express journey.
41:20And I love the way that we're taking on a route through the spicing and the flavours.
41:24But it feels very gentle.
41:25It just feels like the Orient Express isn't travelling at full speed.
41:28I like the spice inside the chicken leg.
41:30I think that's really tasty.
41:32And the breast is nice and moist.
41:34A little bit of the skin in the leg is a 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 and I really enjoyed those spices.
41:43It's also elegant and really evocative of that golden age of detective stories.
41:49I love the stuffed leg.
41:50I think the stuffed leg is absolutely delicious.
41:51The bread, yeah, it'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, I just call crispy and caramelised.
42:01I'd say so I might burnt.
42:03It looks beautiful.
42:05It's a sightseeing train journey rather than an exciting express to the banquet.
42:14It's pre-dessert.
42:16After her prep earlier, Kristin is nearly ready with To Be Hunted,
42:20inspired by Liam Neeson being hunted by Alaskan wolves in the grey.
42:25It's a milk and honey sorbet and snow, lime and fennel curd and labneh.
42:31Laurence, 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?
42:37In the pan.
42:39Boiling.
42:40Okay.
42:42I'm not okay.
42:46Laurence'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, so I've just taken out the sweet elements of my crumb,
43:07so that's more of a bit like a savoury crumb.
43:09With everything ready to plate, Kristin's now working on her dessert,
43:13compressing cherries in whisky and tonka bean syrup and starting the jelly veil.
43:22Good luck, this happened last time also.
43:25I'm making the veil, just going to add a touch of sugar to it,
43:29because I said it could have used a touch of salt and a touch of sugar,
43:32so that's what we're going to do.
43:34Try to get those frozen as quickly as possible, and that's basically it.
43:39All right, my loves, you have three minutes to the pass for your pre-dessert.
43:44I think we're going to take an extra couple of minutes.
43:46OK, how are you getting on, Kristin? You ready?
43:48I'm ready, I'm ready.
43:52Smell that lovely crumbly crumb.
43:54I'm just making my snow more snowy.
43:56OK, so you are due now. I'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.
44:10Oh, my God.
44:14Next, it's the milk and honey sorbet.
44:17It's my lucky spoon.
44:18It never lets 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 pass, whether you've finished or not.
44:31Laurence finishes the posset with lemon foam
44:33and Kristin creates her Alaskan landscape with vanilla meringue.
44:39Service news.
44:40Service.
44:51First, Laurence's 88 mousse per hour,
44:55strawberry posset and popping candy
44:57and Sichuan pepper crumb.
44:59The popping candy makes it sound like you're crackling
45:02through the space-time continuum.
45:04I think maybe the chef needs a bit more time.
45:07The 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 Sichuan 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.
45:36It'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
45:41makes 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.
45:52I like it.
45:53So we've got to hold up the one that you like the best.
45:55I mean, nothing 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.
46:09Consistency's right.
46:10Just need to try and level this out.
46:12It's the best we're going to get for now.
46:16She blowtorches out the bubbles and sprays it with glitter.
46:20Our first dessert is called Behind the Veil.
46:23Coconut Jelly Veil Financiere.
46:25Black Sesame Brittle Sour Cherry Gel.
46:28Woodruff Mousse.
46:29Compressed Cherries and Milk Chocolate Cremeau.
46:33Inspired 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.
46:51Put the vanilla bean on the barbecue so it just becomes ash.
46:55And then just put it into the flour.
46:57And we'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 highest-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.
47:14Come 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.
47:26A little at a time.
47:29Lisa, 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
47:48and 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.
47:58Do you 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.
48:17Finally, sesame seed brittle.
48:20Oh, so what's happened to your veil?
48:22That was kind of fancy.
48:23I've just added golden flowers.
48:27Oh, no.
48:31Every single one keeps breaking.
48:35Oh.
48:36I feel like the veil is opaque.
48:40Slightly different finish.
48:41Oh.
48:43OK.
48:44All right, you ready?
48:45Yeah.
48:48Service, please.
48:50Just disappointed about the veil, but...
48:52Why?
48:53I bettered it up.
49:12It's quite weird.
49:13There's nice bits in there, but it feels like I'm eating a big jelly donut, really.
49:18There is a real strangeness to it, visually, and 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 bit more of a kind of like a hedgerow herbiness.
49:30Oh.
49:30The coconut gel that sits on the top, actually on its own, it's a very subtle coconut flavour that would
49:36work really nicely with cherry and chocolate, but the other powerful flavours kind of, it means it gets lost.
49:43Yes.
49:43I love getting a bit of sesame twill with the chocolate.
49:45I thought it went really, that kind of nutty, sesame flavour.
49:49I really like that.
49:50It's my favourite bit.
49:50Mm.
49:51I don't think it tastes bad either.
49:52I think it's just texturally, it's a bit weird.
49:54It's a bit...
49:56Gloopy?
49:56No, I'm not going to say gloopy, that's your word.
50:00It just doesn't quite sit.
50:02You know, if this chef could pull all of those flavours connected a little bit more, they might end up
50:07with something that's really, really tasty.
50:09At the minute, it's kind of like a version of Black Forest Gato with other things that are just on
50:14the side that don't quite work.
50:19Laurence's dessert is the final dish of the day.
50:21In the week, his mousse split and he got his lowest score of six.
50:25The mousse is looking pretty good.
50:27So, the next dish is food vibrations.
50:31Dark chocolate and tofu mousse, pistachio firtin, dark chocolate mirror glaze, damson jam, burnt honey and miso ice cream.
50:40Celebrating the film Good Vibrations, directed by Northern Irish directors Lisa Barrister-Saar and Glen Leyburn.
50:45This film is about Terry Hooley, a DJ who opened a record shop in the 1970s in Belfast in the
50:50midst of the Troubles and inspired an underground punk scene.
50:54That's you again.
50:55That'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?
51:08I changed the body of the entremet to, it'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, so I'm going to put little silver pearls
51:21and some little spiky crispy yogurts on it.
51:23Lovely. Are they spraying cans still?
51:25Yeah, yeah.
51:26I want them to really, really punk up their dessert.
51:29Oh.
51:30Hot cream, milk and sugar is added to honey and miso for the ice cream.
51:35To sit, man, to sit.
51:38La, la, la, la, la, la.
51:41Dams and jam is added to the new tofu and chocolate mousse, followed by a foillotine base.
51:47It's just a waiting game now.
51:51Okay.
51:52All right.
51:53Don't open it.
51:54If it's a little rough around the edges, I'm going to forgive it this one because it actually really suits
51:58the theme.
51:59The burnt honey and miso ice cream especially sounds really, really nice.
52:01Yeah. Oh, that sounds delicious, yes.
52:03They've really owned up to having burnt the honey, which is honest of them.
52:07That's what a punk would do.
52:10Laurence has set multiple timers to make sure he gets this one right.
52:14All right.
52:16Oh, another one.
52:17Oh, and another one.
52:19Oh, my gosh.
52:19That sound is going to want me in my dreams tonight.
52:28Wow, look at that glaze.
52:30Very dramatic.
52:33Sally 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.
52:44It's still sticky.
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.
52:58Wait.
53:00I'll be the Rocher Queen.
53:01I'll be the Rocher Queen.
53:01The Rocher Queen.
53:07All right.
53:08Service, please.
53:08All right.
53:10Well done.
53:12Well done, Chef.
53:13Cheers.
53:14Oh, guys.
53:15Guys.
53:23This is incredible.
53:24Greens?
53:25Greens for the Irish.
53:28The worst tag ever.
53:30I tried to do a shamrock but you can't really see it.
53:33Yeah.
53:33Quick, before the police comes.
53:37This is fun, actually.
53:48There's a line in the film, good vibrations.
53:50Isn't a label.
53:51Isn'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 with the black and the silver balls.
54:03I love the presentation.
54:04I think it looks like a studded jacket that you'd wear.
54:06Yeah.
54:07I love the dams and jelly.
54:08It's very, very rich.
54:10For me, a bit too rich.
54:12There's a lot to get through.
54:13You're looking at me like, what'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.
54:20I think you're right.
54:20It is quite heavy.
54:21It is a bit rough around the edges, but so is everything it's trying to represent.
54:26Yeah.
54:26You're going to be the fun police, aren't you?
54:27I can feel it.
54:28I actually absolutely love the ice because 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 and 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 their hearts out.
54:53Yeah.
54:53And I really don't think there's much in it.
55:07Welcome to the judges' chamber, chefs.
55:09How are you feeling?
55:14You could taste some of the tension in the dishes as they were coming through, but there
55:18was 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, so well done, chef.
55:29Thank you so much.
55:30And, Lawrence, that must mean that you cooked murder most foul.
55:33Mm-hm.
55:34I really enjoyed the subtle spicing going through the leg, and we had a lot of fun with the
55:38presentation, and it was a vast improvement on Phil's moustache.
55:43Yeah, give me something to aspire for.
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, and going through to cook at finals, with only three
55:59points in it, is...
56:07Lawrence.
56:08Bye-bye, chef.
56:13Surprised?
56:14Yeah.
56:15I was worried from the start.
56:16You smashed it out today.
56:18Well done.
56:18Lawrence, that 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.
56:27Can 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
56:35of the film.
56:36Thank you so much.
56:37Kristen, I love that dish as well.
56:39I 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.
56:45Lisa, thank you so much for joining us.
56:46We've loved having you here.
56:48Thank you, chefs.
56:48Thank you so much.
56:49Well done, chef.
56:50Well done, well done.
56:51Well done, well done.
56:56It's a massive achievement to represent your nation, to get the
56:59to do the thing that you love doing, and then to win the region.
57:02Just really, you're really, really happy.
57:05Yeah.
57:06I am definitely rooting for Lawrence to take a dish to the banquet.
57:10He deserves it.
57:10He cooked his heart and soul out today.
57:13Hey, mum.
57:14It's a good fun call this time, and I won.
57:18Yay!
57:20I'm so, so happy for you.
57:22Yeah.
57:23Brilliant news.
57:24Yeah, 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
57:37and 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 the, just about, the right chef just got through.
57:51Lawrence won the starter quite decisively.
57:54Yeah.
57:54And Kristin won the fish.
57:56And then it was very, very tight on the main course.
57:57I think Kristin 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!
58:13Woohoo!
58:14Chef!
58:15Congratulations!
58:16Thank you so much.
58:17Thank you so much.
58:18You deserve it.
58:19Happy cheers.
58:20Happy cheers.
58:20Definitely.
58:21Yeah, I'll take a full one.
58:22Cheers.
58:24Forget it from Northern Ireland.
58:25You've got this.
58:26Cheers, chef.
58:27To us proud, okay?
58:28Oui.
58:29Cheers.
58:29Cheers.
58:42Cheers.
58:43Cheers.
58:45Cheers.
58:57Cheers.
59:00You
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